Cooking | Chili Con Corn

Hi ladies! I am actually very excited to have finally found a recipe for a vegetarian chili that does not require 98976765465789 ingredients! I am very glad I stumbled upon this amazing blog, The Vegan Stoner, which only features cheap, fast and vegan recipes - exactly what I am looking for! It's perfect if you are starting to cook, and especially if you are newly a vegetarian/vegan.

You will need:

• 1 onion
• 1 can whole kernel corn
• 1 can mixed beans
• 1 can stewed tomatoes
• BBQ sauce

Chop an onion and cook it in a pot. Add a can of mixed beans and a can of stewed tomatoes.

Add half a can of corn and half a cup of BBQ sauce (or to taste). Cook for 10 minute on medium heat, stirring occasionally.

Season with salt and pepper if desired and enjoy!

Recipe adapted from The Vegan Stoner

Cooking | Apple Pie Muffins

Hi ladies! Since I started trying to eat clean this summer, I have found myself craving sweets less, which saddens me a bit at the same time because I don't feel the urge to bake desserts as often... except that I have found one healthy and delicious alternative, which are these scrumptious apple pie muffins!

*The following recipe is supposed to yield about 12 muffins but I got much more - although smaller - since I made them using my Babycakes Cupcake Maker.

For the muffins:

• ½ c. butter, softened
• 1¼ c. sugar
• 1 tsp. vanilla
• ½ tsp. salt
• 2 x eggs
• 1¾ c. flour
• 2 tsp. baking powder
• ½ tsp cinnamon
• ½ c. milk

For the apple pie filling:

• 2 c. chopped apple
• ¼ c. sugar
• ¼ tsp. cinnamon
• 4 Tbsp. butter

For the streusel topping:

• 1 c. flour
• ⅓ c. brown sugar
• ½ tsp. cinnamon
• ½ tsp. salt
• ⅓ c. butter, room temperature

Start by making the apple pie filling. Melt 4 Tbsp.butter in a skillet over medium heat. Add apples and ¼ tsp.cinnamon and ¼ c. sugar. Cook until apples are soft and the butter and sugar has made a thick syrup. About 5 minutes.

For the muffins, cream together the first four ingredients, then beat in the two eggs.

Combine the flour, baking powder, and ½ tsp. cinnamon, then stir in the dry mixture alternately with the milk. Fold in the apples, and fill muffin tins ¾ full.

Combine streusel ingredients and blend until it forms pea sized crumbs, then top the muffins with streusel. Bake in a 375º oven for 30 minutes (I baked each batch 5 minutes in my Babycakes).

Enjoy!

Recipe adapted from Frankly Entertaining

Cooking | Vegetarian Bean Quesadillas

Hi ladies! I had some family over recently I was at lost at what meal to prepare - who enjoys being stuck in the kitchen and missing all the phone while there is a party happening in the dining room? I had some tortillas left so  I figured out I could whip out something quick yet delicious... and I was right! Who doesn't love quesadillas?

Here is what I used:

• any type of beans - I used a can of mixed beans
• grated cheese (I used mozarella)
• tortillas (you will need two per quesadillas)
• butter or oil for toasting

Start by mashing together the beans with a fork, spoon or potato masher, then grate the cheese.

Heat a skillet over medium heat and add a bit of butter or oil. Place the tortilla on the skillet and cover with cheese, bean mixture and the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.

Simply repat for your other quesadillas!

Enjoy!

Recipe adapted from The Spiffy Cookie

Cooking | Black-Bottom Cookie Bars

I know I am a bit late on the Pinterest bandwagon but the main reason why I finally took the plundge and created an account is the neverending collection of recipes you can find on here. I have created a board for vegetarian recipes and another for desserts, and it is really fun to experiment with the countless recipes! I can never resist a recipe mentionning "cookie" or "cookie dough", and these beauties are heavenly soft, chewy and gooey!

You will need:

• 1 cup unsalted butter, melted (plus more for baking dish)
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 & 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/4 cup unsweetened cocoa powder
• 1 cups semisweet chocolate chips (I used a Valentine's Day chocolate heart instead)

Preheat oven to 350° and lightly butter an 8-inch square baking pan. Whisk together butter and both sugars in a large bowl. Whisk in eggs and vanilla. 

Gradually add flour and salt, mixing just until moistened.

Divide batter in half, and transfer one half to a separate bowl. Stir in cocoa powder and chocolate chips until combined.

Place chocolate batter in baking pan, spread evenly and smooth top. Spread plain batter on top of chocolate batter and also smooth top.

Bake 25-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean. Do not overbake!

Yummmmmm!

Recipe adapted from Bake or Break

Cooking | Vegan Peanut Stew

Honestly, I would not say that I love cooking enough to reserve all of my afternoon to the preparation of a meal, but I do appreciate the feeling of proudness when I achieve a proper dinner. Because I am lazy, I am always delighted to try a new quick and easy recipe which does not call for weird ingredients that I don't have in the pantry, so I was happy to discover this one on Pinterest - be sure to follow my 'Vegetarian Dishes' board for more mouth watering, healthy and, of course, meat-free recipes.

This is probably one of the fastest and simplest recipe I have ever tried, but it is absolutely scrumptious! I am sure it would be delicious on its own but I chose to serve it over rice. You will need an onion, a medium-size or a few small potatoes, a can of stewed tomatoes, half a can of garbanzo beans (or any type of beans really - I used a can of mixed beans), half a cup of crunchy peanut butter, and some thyme for seasoning (optional).

If you plan to serve the stew on rice, start by cooking the rice and set aside.

Chop half an onion and cook in pot (I don't really like onions so I used the thiniest bits I had left over).

Add the stewed tomatoes, peanut butter and beans.

Chop a potato and add to pot with a sprinkling of thyme.

Cover pot and cook on low heat for around 20 minutes. Serve on rice (if you want) and enjoy!

Yummmmm!

Cooking | Oatmeal Chocolate Chip Cookies

Cookies must be one of my favorite dessert to cook, especially when they call for ingredients that I already have in the pantry! I was in the mood for oatmeal so I decided to give this recipe from my mother's cooking book a try and the cookies turned out delicious!

You will need...

• 1 cup vegetable shortening, melted and cooled
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 eggs
• 1 tsp vanilla
• 3 cups quick-cooking oats
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon (optional)
• 1/2 tsp salt
• 1 cup chocolate chips (I used a $0.99 Easter bunny instead)

Preheat oven to 350°F and beat shortening and sugar until combined.

Add eggs, vanilla, oats, flour, baking soda, cinnamon and salt, mixing until incorporated.

Add the the chocolate chips and mix well.

Drop dough by heaping tablespoons onto ungreased baking sheets and cook for maximum 10 minutes, or until cookies are golden. Be careful not to overcook or your cookies will be rock-hard!

Enjoy!

Cooking | Cinnamon Rolls

This is the first time I made cinnamon rolls and I can't say I am 100% happy with the way these turned out solely because they did not rise properly for some reason, but still, they were really yummy and I love how easy this recipe is so I thought I would share it with you ladies!

For the dough, you will need:

• ¾ cup buttermilk, warm (110 degrees)
• 6 tablespoons (¾ stick) unsalted butter, melted and cooled
• 3 large eggs
• 4¼ cups (21¼ ounces) all-purpose flour
• ¼ cup (1¾ ounces) sugar
• 1 envelope (2¼ teaspoons) instant or rapid-rise yeast
• 1¼ teaspoons salt

DOUGH: Whisk the buttermilk, melted butter, and eggs together in a large bowl. 

Add the flour, sugar, yeast, and salt and and blend with the mixer on low speed until the dough comes together.

Increase the mixer speed to medium and knead until the dough is smooth and elastic. Feel free to add more flour if needed, until the dough clears the side of the bowl but sticks to the bottom.

Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 2 to 2½ hours.

For the rolls, you will need:

• ¾ cup packed (5¼ ounces) light brown sugar
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground cloves
• Pinch salt
• 1 tablespoon unsalted butter, melted and cooled

Grease a baking pan. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl.

Turn the risen dough out onto a lightly floured counter and press it into a rectangle. Brush the dough with the melted butter, then sprinkle the brown sugar mixture over it, leaving a ¾-inch border along the top edge. Press on the filling to adhere it to the dough.

Loosen the dough from the counter using a spatula, and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down. Gently stretch the log to an even diameter and pat the ends to even them.

Slice the cylinder into evenly sized rolls using a serrated knife, if possible - it really works much better. Arrange the rolls cut side down in the prepared baking pan and wrap tightly with greased plastic wrap. 

Let rise in a warm place until the rolls have nearly doubled in size and are pressed against one another, 1 to 1½ hours.

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes.

Finally, for the glaze, you will need:

• 1½ cups (6 ounces) confectioners’ sugar
• 3 tablespoons cream cheese, softened
• 3 tablespoons buttermilk or milk
• ½ teaspoon vanilla extract

Flip the rolls out onto a wire rack and let cool for 5 minutes. Whisk the confectioners’ sugar, softened cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, drizzle with the glaze, and serve.

To make ahead: In step 6, do not let the rolls rise, but refrigerate them overnight or up to 16 hours. Let the rolls sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.

Enjoy!

Original recipe from America's Test Kitchen Feed