Vegan Peanut Butter Cups

Oh my gosh I love this recipe! I was so excited to make this that I forgot too... I might have bought the ingredients and then I might have had to go to work then by the time I got off I was being lazy... I actually didn't get to the recipe for a week. Okay wow, this makes it seem like I didn't want to.... I did! I really did, so my next day off I made them with some peanut butter chocolate chip cookies! Just so you know that those two go very well together.  I did talk to my coworkers about it a ton... I might have annoyed them. Oh well!

Ingredients:

3/4 cups unrefined coconut oil
1/2 cup cocoa powder
1/4 cup agave nectar
1/2 cup peanut butter

Directions:

1. Mix the coconut oil, cocoa powder and agave nectar together. When its well mixed it will look like melted chocolate and taste even better!

2. Scoop about 1 tablespoon into a cupcake wrapper. When I made these I pulled up the chocolate up the sides so it made a little cup. Place the cups in the fridge and let them sit for about 15 minutes.

3.  Once hardened scoop just under a tablespoon into the chocolate molds. spread it around and cover with about 1 tablespoon of the chocolate mixture, smooth and place in the fridge for another 15 minutes.

4. once hardend enjoy!

* to store keep in the fridge in an air tight container.

Rambling corner:

If you don't like coconut then this recipe isn't for you. First off if you eat some chocolate mixture when you're making these it will taste like a mounds bar.... Not bad but not the taste I wanted to get out of this. As for the peanut butter, well when I made the cookies I used all of it so when it came to my cup candies I had to use what I had which was cashew butter. It is just as good though. I minor difference.  It was a bit weird at first but I soon fell in love with these candies. Although when I make them they never turn out pretty like I want them too. The first time I didn't add enough agave to it and the second time I added powdered sugar to the mix and yeah bad idea.... It was good just a little stiff. I don't have pictures of the second ones... sorry guys. The first non- pretty ones are the only ones. I might make them again and really try and make them look pretty, then maybe I'll compare them to actual reeses. Those are probably one of my favorite candies! Incase you wanted to know... The dark chocolate ones are to die for!!! Haha!!! Anyway, I'm thinking that this chocolate mixture would be good as homemade mounds bars. I'll try and make them and get back to you guys! I hope you'll stick with me until then!!! Maybe even some almond joys!!!! I don't know... I said maybe! Haha! If you love candy as much as I do I would totally give this a try. I'm not just saying that because I want to get comments and pictures from you guys of your finished products. I want feedback on how you guys changed the recipe to make it your own. Thats basically what I do when I find a recipe. As my rambling corner comes to an end I'd like to say one more thing. Its totally random but i'm taking a few photography classes so hopefully my picture will look better!!!

As always, Ta Ta for Now,

Lil' Char

Scalloped Chicken Hot dish

Hey guys! How you doing? Just so I let you know us Minnesotans Love our hot dishes! Haha!

Anyways,  what should I say about this recipe? The reason I chose to make it? Well if we take it like that then the reason I made this was for my coworker. He said the vegetarians are weird and should eat meat. Now I'm not a vegetarian. I'm more flexible then that. Thanks to last October I four that I really liked eating veggie. If you don't remember October is national Vegetarian/ Vegan month and I pledged to be a vegetarian and it was a success. I enjoyed it and couldn't help but keep close to a vegetarian diet... And then theirs my boyfriend. He never knew what a vegetarian ate until he met me, But I'm proud to say that he has liked most of my dished that I have made over the past half a year! Anyway, I decided to prove that I could eat meat and cook it, since I am a cook after all. So with nothing else to say until my rambles at the end of the page here's the recipe!

Ingredients:

1/4 cup margarine or butter. ( I used margarine.)

1 package PASTA RONI Shells and cheddar

2 cups frozen mixed veggies (I used corn, peas, beans, and carrots.)

2/3 cups milk

2 cups chopped cooked chicken

1/4 cup dry bread crumbs ( I used Italian style panko bread crumbs)


Directions:

1. Preheat oven to 450 Fahrenheit.

2. in a 3- quart saucepan, combine 2 1/4 cup water and 2 tablespoons of butter to a boil. Stir in pasta and frozen veggies. Bring that back to a boil and cook for about 12 minutes or until the water it almost completely absorbed.

3. Add the Pasta Roni seasoning packet, milk and chicken. Cook for another 3 minutes or until the sauce starts to thicken.

4. In a separate pan melt the remaining butter and toss with bread crumbs.

5. Place the chicken mixture into a 3 quart cooking dish and cover with the bread crumbs.

6. Cook in the oven for 10 minutes or until the breadcrumbs are golden brown and the sauce it
bubbly.

7. Let sit for a few minutes and enjoy!


Its Rambles Time:

First off let me just say don't make this recipe in the summer.... My gosh it made the apartment so hot and sticky!!! I almost started cooking in my skivvies!!! Please get that image out of your head. Haha! So as my apartment heated up my patience started to decline and here comes mistakes. First off I grabbed my almond milk instead of the actual milk, if my boyfriend wasn't there to stop me we could have had a disaster! My almond milk happens to be dark chocolate. Oops! So after that I tried to pay more attention but it was hard with my kitten on top of the kitchen cabinets. He has somehow gotten himself on top of the fridge and on top of the cabinets. Not okay but I wasn't going to let him come down and walk on a hot stove so to my luck he stayed there. When it was in the oven I wished I had put garlic in it. I love the smell of garlic and it would have tasted heavenly!!! But sadly I didn't. If anyone does please tell me how it is!!!! As for the taste well it actually tasted like an alfredo chicken pot pie. It was good don't get me wrong but something was missing and I'm convinced that, that thing is garlic and maybe some pepper! I think though the next time I make this I will make it in the winter and add garlic. Oh and my boyfriend really liked it! He said to put it in our recipe box, or on my blog! Haha! Sorry when I made this I decided to make it a winter recipe and I held it for a little while. So sorry if my rambles seemed weird with the whole summer thing. Again, please post pictures in the comments and tell me all about your changes if you make any! I would love to hear from you guys!

Ta Ta for Now,
Lil' Char

Lasagna Primavera (vegetarian)

Hey guy!!!! How is everyone? As for me, I am amazing! This recipe I'm bringing you is awesome! do you know why its awesome? Well I'm going to tell you anyways. It because my boyfriend decided to help out! Actually he basically made the whole thing! I couldn't be happier! Food always tastes better when someone else makes it! But I did help!

Ingredients:

12 uncooked lasagna noodles
3 cups frozen broccoli florets (from 14oz bag), thawed and well drained
3 large carrots roughly chopped or shredded (I chopped mine)
1 can (14.5 oz) diced tomatoes, well drained
2 medium bell peppers, cut into 1/2- inch pieces
1 container (15oz) ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
2 containers (10oz each) refrigerated Alfredo sauce
1 bag (16oz) shredded mozzarella cheese (4 cups)






Directions:

1. Cook and drain noodles according to the package.

2. Meanwhile, cut the veggies and keep in a large bowl. In a small bowl mix both of the cheeses and the egg.

3. Preheat the oven to 350 degrees Fahrenheit. In a large glass baking dish, (13 x 9 - inch or 3- quart) spoon 2/3 cup of the Alfredo sauce. Place 4 noodles over sauce. Spread with half of the cheese mixture and 2 1/2 cups of vegetable mixture; randomly spoon 2/3 cup remaining sauce in dollops over nodes. Sprinkle with 1 cup mozzarella cheese. Repeat that step once more.

4. Place the remaining 4 noodles on top and cover with the remaining vegetables and Alfredo sauce. Cover with cheese and bake.

5. Bake uncovers for about 45 to 60 minutes or until bubbly and hot in the center. Let stand 15 minutes before serving.


*** Side note. The Alfredo sauce may bubble over the sides of the dish so to prevent the bottom of the oven from getting dirty place a cookie sheet under the glass dish***

Ye Old Rambling Corner:

As you know before my boyfriend happened to make most of this recipe so it was nice to be able to sit back and chill. I loved the long baking time because I could actually update my blog while it cooked. Most of the time I wait until after. Oh and while we were putting this dish together I found a water mark on a noodle that made me super happy! I thought it actually looked like a dinosaur!!! I would love to hear your opinions on it so I'll have to post a picture of it! I find it adorable!
This dish is perfect for a cold winter night, all nestled in front of the fire, with a good book! I guess in my mind I feel like anything that uses the oven is a winter dish! Especially, here in Minnesota. It gets very cold here so warm oven dishes make the best things on a cold night! I guess it could be good in the summer with some summer veggies, like squash and zucchini, but have the air on or you'll be sweating! Oh man I wish we would have done that! We are gong to have to try that soon!!!! Oh and we added some asparagus to the mix. We had it in the fridge and wanted to use it! it made a very good addition! Oh and you know how the recipe calls for a can of diced tomatoes.... Well we were so distracted by the dino noodle to add it in.... It was still super yummy without it but I think next time we will have to remember it! Haha!

Vegan Jelly Filled Muffins

I told you that I have phases. Sorry if this recipe isn't what you guys want. I Am in a super healthy non- animal phase. I think it started when I decided to start working out and the whole consultation with my personal trainer telling me to eat better. Anyway, I've found that I actually like vegan things and I love that I can bring my coworker some! she use to be vegan and will try anything I make! I found this recipe on pinterest when I looked up vegan muffins. The blog was weird and I'm pretty sure its just a random thing that people post on. It didn't even seem like a blog at all. 

 

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon fine salt
• 1 cup plain soy or rice milk
• 1 teaspoon cider vinegar
• 2 tablespoons cornstarch
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1/3 cup raspberry, strawberry, or grape jam or preserves
• Powdered sugar, for dusting

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Line a 12-well (1/2 cup) muffin pan with paper liners; set aside.
2. Sift the flour, baking powder, baking soda, nutmeg, and salt into a large bowl. Make a well in the center of the mixture; set aside.
3. In a medium, nonreactive bowl, whisk together the soy or rice milk, vinegar, and cornstarch until the cornstarch has dissolved. Pour this into the well in the flour mixture. Add the granulated sugar, oil, and vanilla and stir with a rubber spatula until combined (there will be a few lumps).
4. Fill each muffin well about three-quarters full. Using a spoon, create a small indentation in the batter by slightly spreading it from the middle out toward the edges. Measure 1 heaping teaspoon of jam or preserves and place the back of the teaspoon inside the indentation. Rotate the spoon, letting the jam slide into the indentation. Repeat in each well.
5. Bake until the tops of the muffins are firm, about 21 to 23 minutes. Set the pan on a wire rack and let cool for 5 minutes. Remove the muffins from the pan and let cool completely on the wire rack. Dust with powdered sugar before serving.

 I really liked this recipe. I wasn't that big of a fan of the nutmeg but it was still good! I loved the jelly! I used strawberry. I was going to use my mom's homemade jelly but it was almost gone so I stuck with Smuckers. My roommate liked then but wasn't a fan of the jelly. Weird I know. When I brought it into work I told my coworkers after they started eating them that they were vegan and they couldn't believe that they were so good!!! Sorry for not posting pictures... I was having problems with them uploading. when I can upload them I'll post them as soon as I can!

Ta Ta For Now,
Lil' Char

Vegan Chocolate Chip Cookies

So along the lines of eating healthy and I decided to find some vegan cookies. Chocolate chip is a good one to start out with! Mainly because I don't know anyone who doesn't like chocolate chip cookies! I found this recipe in one of my cookbooks. Its called Chloe's Vegan Desserts by Chloe Coscarelli. I've also made a Vegan Milk shake from this cookbook and it was awesome! Anyway, During my vegetarian month I decided to buy a couple cookbooks that were different than the ones I have so this happened to be one.


Ingredients:

2 1/4 cups all purpose flour
1 TBS arrow root or corn starch (I used arrowroot. I found it in the organic section in my grocery store)
1 tsp baking soda
3/4 tsp salt
1 cup vegan butter or margarine
3/4 cup brown sugar
3/4 cup sugar
1/4 cup water
1 TBS pure vanilla extract
1 1/2 cup Vegan Chocolate Chips

Directions:

1. Preheat oven to 350. Line some cookie sheets with parchment paper or a silicone mat. Set aside.
2. In a medium bowl mix together the flour, arrowroot, baking soda, and salt.
3. With a stand or hand mixer, mix together brown sugar, butter, sugar, water and vanilla extract and beat until fluffy. Slowly mix in the flour mixture.
4. Stir in the chocolate chips.
5. Place cookies on the prepared baking sheet about 2 inches apart. Make sure the cookies are about 1 .
Tablespoons. Bake for 10- 12 minutes.
6. Let cookies cool and enjoy!


So the first time I made this recipe it was a flop. I couldn't figure out what we did wrong... Well until today when I decided to make it again. The first time I didn't use my mixer and I tried to mix it by hand. That doesn't work. Actually is makes your cookies look like pancakes. Next I melted my butter in the microwave but when we mixed everything together it got all soupy. So the next time I tried making them I left the butter out until it was at room temperature. It looked a lot better and actually got fluffy! I was really excited at this point that I couldn't wait to finish this! Sadly I think I ate more cookie dough than cookies.

I was so excited when these cookies turned out that I almost forgot to try it! What I found out was even thought the first batch of cookies I made didn't turned out they still tasted good! My roommates didn't like them as much as I did but maybe its because it doesn't have any eggs or animal products. Or maybe it was because I told them they were vegan before they tried them. I still think they ended up awesomely! I hope you guys try this recipe and enjoy it as much as I did!

Ta Ta for now,
Lil' Char

Vegan/ Gluten Free Banana Blue Berry Bread

So my friend just got back from studying abroad in Chile. the reason I'm bringing this up is that she has a gluten allergy and because of that, I've decided to try more gluten free recipes.Also with it being a new year and a lot of people's new years resolutions being eating healthy, I'm one of them, I'm trying more healthy recipes and also more vegan/ vegetarian recipes. So that is why this recipe is perfect! It has the option of being gluten free. I chose to use make it gluten free so that my friend could have breakfast!

I found this recipe on the best website ever! haha! Pinterest! The person who posted it on pinterest was from the blog TreeHugger. I haven't had a chance to look at this blog too much but if all of her recipes are like this one then I think I should!

Ingredients:
3 large over-ripe bananas
2 tablespoons lemon juice
1/3 cup of your choice of soymilk, almond milk, or apple sauce (I used almond milk)
1/2 cup agave nectar
2 cups whole wheat flour or gluten free flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (frozen works fine too)


1. Preheat oven to 350F. Coat a 9x5 inch loaf pan with a light layer of cooking oil.
2. If using soy or almond milk, add 1 tablespoon of lemon juice to it and let it stand until it curdles. About 1 minute. Skip this step if using apple sauce.
 3. In a large bowl, mash up the bananas until smooth (but don't be afraid to leave some chunks -- these make a sweet surprise in a slice of bread). Add lemon juice, the curdled milk substitute or apple sauce, and agave nectar. Stir to combine.
4. In another bowl, add flour, baking powder, baking soda and salt, and stir to combine.
5. Add the dry ingredients to the wet ingredients, and stir until combined and everything is moistened.
6. Toss in your blueberries and gently stir until evenly mixed.

7. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before transferring to a plate.
8. Enjoy!

Note: Whenever I bake I usually skip the whole dry and wet ingredients thing. When I learned how to bake it was always slowly add everything in and not to separate.

Sorry I only took one picture. It still looks pretty though! Anyway, My roommate and I couldn't wait for this to get out of the oven! Our apartment smelt to amazing and our mouths were hard-core watering. I ended up doubling the recipe. I had a few bananas that I managed to not eat fast enough. I thought the first bite tasted weird but as i continued to eat I realized that it was just because I haven't really eaten anything gluten free before and I ended up really enjoying it! My boyfriend and his roommates were the same way but ended up eating a whole loaf in one sitting so I was happy about them liking it!

Ta Ta for now,
Lil' Char

Sorry Guys

Sorry guys,
Between the holidays and being sick I haven't been able to do much cooking. I promise to have a few posts up soon. Please stay tuned and again im sorry for missing some posts! The next few I posts are exciting for me and I hope you enjoy them! I don't have pictures for one of them but I'm going to try and make it again so I can have pictures in the post, so stay tuned for a few new recipes!

sorry again and Ta ta for now,
lil' Char