I really don’t have anything to say about this recipe besides, OH. MY. GOD! Party in my mouth!
One night I was scrolling through Instagram before bed, and briefly caught a glimpse of someone’s photo that mentioned making French Toast but replacing the eggs with coconut oil. Well, I went to sleep dreaming of baked breakfast goods, then gave the idea a shot when I woke up the next morning. I didn’t look up any recipes or second guess it for one second. I just heated some coconut oil in a pan, and the rest is history. Delicious, delicious history. … Read More
Squash, fall is the time of year for cooking with it, and Breanne and I have lots of it!
The morning after we made my newly coined and copyrighted Spiced Butternut Squash Mosh dish, we STILL had more squash leftover. So, we did what anybody else would do when with a surplus of squash, we made pancakes!
… Read More
I don’t always eat vegan, but when I do…
OK, I don’t really have a funny Dos Equis meme pun for this, but what I will say is that when I do eat vegan, you can be sure whatever I made tastes awesome. … Read More
When you wake up, and there are tons of peaches in your fridge, what do you do?
Make Oatmeal, of course!
Banana-peach Oatmeal to be specific. Because, I’m just sayin’, this would not be my new favorite oatmeal recipe if it weren’t for the bananas. Without the bananas, it would just be peach oatmeal, there would be no fun “mash-up” of two different fruits, and quite frankly, that would just be boring … Read More
Once upon an afternoon, Chocolate Covered Katie posted this Reeses Peanut Butter Cup Baked Oatmeal recipe. And even though it was lunch time, and I had already eaten oatmeal for breakfast that morning, I almost dropped what I was doing and whipped up the recipe on the spot, right there and then. Because, well… just look at it … Read More