In the holiday spirit? Nah, not so much. However, I decided to bust out this Lupicia Decaf Carol and try it out.
Let’s be honest, something named Carol I assumed it was a holiday tea. However it’s strawberry vanilla. This would be great with milk if that’s how you take your tea. It’s a great dessert tea since its decaf yet has a nice fruity flavour. The vanilla mellows it out quite a bit and I was pleasantly surprised.
Posted in Food, Tea.
– November 26, 2013
Oh man, I so wanted these waffles to turn out. Veggie Sue posted about these Oatmeal Waffles during Vegan MoFo and I wanted to try them so bad. No added oil which is fine and no refined flour. Pretty awesome.
However they were floppy. And not super tasty. I saved some to reheat because the toaster always makes waffles extra crispy. But nope, they didn’t crisp up at all. In fact, they even slouched in the toaster and tried to commit suicide. They just were not good. I love fat-free vegan stuff but this wasn’t up my alley.
Posted in Baking, Diet, Food, McDougall.
– November 25, 2013
Oh tomatillos. I can’t say I ever experimented with you as a food stuff until I moved to California. However now you rock my world. The husk on them are weird but they make an awesome salsa. The fruit itself isn’t always green but at my farmers market that’s the most popular one. These are so popular in Texan and Mexican cuisine that it’s totally worth picking up a pound or so and figuring them out. Seriously, pair them with garlic and you’ve got a winner!
Posted in Food.
– November 23, 2013
More banana muffins. I know. I can’t help it. I’m spacing on where the recipe was from so I’ll fill that in once I go through my browser history. The streusel on these was pretty cool with the nuts being a feature. I had to be sure to press them into the batter a bit though so they don’t fall off!
Posted in Baking, Food.
– November 21, 2013
Seriously, my stomach has been a complete write off since Friday so I didn’t take photos of my food. I know, so sad. Let’s just say I’m keeping my calories up with toast and bagels. I had veggies last night at dinner which was exciting so I came to work today. Had to bust out the rainboots, it’s raining in SF for the second day in the row.
Posted in Hobbies, Shoes.
– November 20, 2013
I got the stomach flu for my birthday and I’m still not over it. So I took today off (I made it a whole half day yesterday) to work from home and drink tea.
Okay, dragon pearl or in this case Jasmine Phoenix Pearl is one of my favourite teas. I couldn’t resist it. It’s just brilliant. It’s very floral and the jasmine is just the right amount. I guess it’s aromatic but it was great for me. It is extremely smooth and never got bitter. Totally impressed.
Posted in Food, Tea.
– November 19, 2013
Mary Beth Elderton! Congrats! I’ve sent you an email, let me know which address you’d like me to send it to!
Posted in Reviews.
– November 18, 2013
Well, it’s another #SundaySupper and the theme was squash. I’m going to be honest here… I don’t like squash. Sorry! However, pumpkin is technically a squash and I can bake a ton of tasty treats with that! Just can’t appreciate it savory, go figure.
I had a hard time deciding on what to create. I obviously have scones on my mind as I just made another recipe on Thursday but they went too fast. I’ve been making a lot of pumpkin creations but I haven’t had pumpkin scones in a while. I figured a nice scone with some icing would be perfect. Most scones have egg or egg replacer, I just used a bit of extra pumpkin. These turned out so nice! I was pretty proud to bring these to work, but also a little bummed because I had to share them. I guess I’ll just make more.
I like to make smaller scones and this recipe gives me 12. More than enough to share. The drizzle is so easy and the pinch of nutmeg really does stand out!
Pumpkin Scones with Maple Nutmeg Icing
- Preheat the oven to 350. Line a baking sheet with parchment paper.
- Mix the dry ingredients together (down to the brown sugar) in a large mixing bowl.
- Add in the cold shortening and margarine until the mixture gets crumbly.
- Add in pumpkin and other wet ingredients. Combine gently.
- Separate the dough into 2 disks, and cut each into 6 wedges. Separate and place on the baking sheet.
- Brush the tops gently with almond milk.
- Bake until the scones are firm and slightly golden- about 20 minutes. Cool scones on a wire rack and make the icing.
- Adjust the consistency of the icing accordingly. Use only a little liquid at a time. If it gets too thin, add more powdered sugar. Drizzle over cooled scones,
Breakfasts and Breads
Appetizers, Starters, and Condiments
Soups, Sandwiches, and Salads
Wine Pairing Recommendations for Squashin’ Winter #SundaySupper from Enofylz Wine Blog
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Posted in Recipes, Sweet, Vegan.
– November 17, 2013