I had put off working on this recipe for a few months up until last week. Previously when I had made them, they had turned out dry, and flat, and although they were still pretty good, I wanted them to be perfect. Mother’s Day approached and while thinking about what to make my mom I had come up with an idea. She likes apples, and well you can’t have apples without caramel, right? [At least in my mind] .. so I got to work. I took my time, did the math and what I ended up with blew my vegan mind, it was exactly what I was looking for. Not only did they taste like an actual caramel apple, they were the fluffiest rolls I think I have ever eaten, vegan or not.
Every once in a while I’ll make muffins for the weekly snack. Sometimes I have a few leftover that we just didn’t get around to. Then these came along. I had a few overly ripe, (almost too ripe) bananas that needed taking care of. Also a few fresh strawberries, and about a cup of frozen mixed berries that were in the way. There had to be some way to make a muffin out of all of it, right? Absolutely right. We had zero leftover muffins last week.
I gave my immediate family 2 to 3 boxes each of nut brittle to enjoy this Christmas and I got nothing but praise, especially for the pecan flavor. This brittle is unique in a way that it is actually light and “airy” and not rock hard like the traditional brittle I have had my whole life. It doesn’t stick to your teeth or make you feel like you’re about to break a tooth off trying to bite into it. It’s also very easy because the whole batch can be made in about 5 minutes in the microwave, not 45 minutes over a hot stove with a candy thermometer.
I found this interesting blog on Reddit a while back. I took one look and decided then and there that I would make and devour this carrot cake. Unfortunately, I got sick the next day and it lasted for two weeks. As soon as I felt up to it though, I made this amazing cake and enjoyed it until the last bite.
For this recipe, I used my regular old pancake recipe and just added a simple caramel sauce with walnuts. I think I used a small amount of pancake syrup along with the caramel, but next time I won’t. I bet blueberries would be awesome, too.
Today, I woke up later than usual, cleaned my neglected kitchen and ate some leftover broccoli soup. By the time I looked up it was 2 pm. Whoa. I had literally dreamt about making caramel popcorn for a few hours at that point. Originally, about 2 weeks ago my brother mentioned popcorn balls and I decided I wanted to make a few. Then it turned into beer orange peel caramel popcorn balls.. and then just caramel popcorn with maybe some chocolate chips? Pecans? BOTH?! So at around 3 pm I got to work on some caramel popcorn. That’s when things went terribly wrong, but in the end I came out with a beautiful and perfect result after the heartbreak of having a terrible batch that was supposed to be awesome. Oh, and my washing machine broke.
When I used to make banana pudding, it was always a super huge amount. No damn doubt that banana pudding is the best thing ever, but I did not like how large of an amount it came to every time, so I made a smaller version. This is my first attempt at vegan banana pudding, and I have to say it hit the spot with me. I also feel awesome about the fact that I didn’t have to add sugar, milk or creamer like I used to before blossoming into a vegan cook. I don’t know why I am suddenly posting all of these dessert recipes all at once, either. Maybe I am trying to fatten up for winter time?