It’s officially football season! Around here (aka my apartment) that means baking USC themed goods. Sometimes its cookies, sometimes cupcakes (of course with USC cupcake cups), and sometimes its both. Today I’ve got my favorite shortbread recipe and I’m ready to tailgate. FIGHT ON!
I had friends over for brunch on my birthday last week and had a lot of leftover raspberries. I needed a way to finish them before they went bad. Enter the raspberry scone. I could’ve just eaten a bowl of raspberries, but sometimes I like my fruit with a side of carbs. These scones are lightened up by using a combination of butter and vegetable oil, agave nectar instead of sugar, and a combination of whole wheat flour and all-purpose flour. Some scones are too dense and heavy, but these have just the right amount of airiness. These are amazing hot out of the oven and I completely approve of reheating them before eating the leftovers.
Hola! Bienvenidos a Meatless Monday! I received another Summerland LA vegetable delivery yesterday, so decided to use some of the goods for the Meatless Monday recipe. We got some amazing Hungarian Peppers and I wanted to cook some of those first. I used the peppers as a filling for these arepas and they add just enough spice, but these aren’t spicy by any means. You could top these with spicy salsa to add some heat. They’re also great with fresh tomatoes or greens.
Is chocolate a food group? Well, it should be. If I had to choose between chocolate and fruit desserts, I would choose chocolate. But then again I do like fruit dessert. I’m really just a dessert person. This is why I’m also a runner. I digress… This molten chocolate lava cake is dangerously easy to make. I say “dangerously easy” because maybe one day you won’t feel like cooking dinner and you’ll just make this instead. Not that I’ve done that. I’ve made this for dinner parties, date night, and lots of times in between. Everyone is really impressed because of that whole lava thing, but they don’t even realize how easy it is to make. Whip this up ASAP and you’ll thank me.
P.S. This recipe can easily be multiplied. Continue reading
We’re back at it with Meatless Monday! I love cooking stir fry because it has lots of veggies, is easy to make in big portions, and makes for great leftovers. This vegetable stir fry is a go-to with me and I put in all of my favorite vegetables. You can add or remove vegetables depending on what you like, making it completely customizable. You’re going to want to make this ASAP.
One of the few trying things about going on vacation for me is attempting to eat all of my refrigerator’s perishables while also not buying any groceries (rough life, I know). I’m headed out for a week long hiking trip in a few days so I’ve been eating a lot of weird meals (read leftovers galore!). One of the easiest things to make while simultaneously getting rid of a bunch of stuff in the fridge is a burrito. I’m partial to the breakfast variety. Its not glamorous, but it sure is delicious! It’s one of the easier meals to make with whatever you might have lying around, so here’s what was in my fridge this morning…
After Minnesota defrosts from the winter, people are outside all the time during the summer. Summer was always a time for lakes, grilling, and burgers. Summer is almost over [what? How is it August?] and we can’t let the summer pass by without a burger recipe! I love a good burger, but I am not into those frozen store bought burgers. I wouldn’t mind trying a veggie burger, but the frozen varieties don’t look appetizing to me. I will never choose those over a real burger. These black bean burgers, however, are filling, healthy, and flavorful. Like many of my recipes, they’re also easy! You can make these in a skillet, bake them in the oven, or cook them on the grill. So, try these black bean burgers for Meatless Monday. Or any day.