EASY and DELICIOUS Pumpkin Cream Cold Foam Recipe!

Ahhh so excited to share this with all of you! I’ve made it a couple times now and it honestly is the perfect treat: not too sweet or too heavy.

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Enjoy!

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Full recipe is in the description of the video!

xx

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Easy & Delicious Vegan Pumpkin Donut recipe – gluten free and dairy free

Check out this delicious and simple vegan pumpkin donut recipe I found from “Peanut Butter & Jilly” ! I had so much fun making them yesterday and they honestly turned out SO good! Check it all out in my video below!

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Thanks so much! I had so much fun putting it together and having my mom there for commentary.. ha.

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simple and delicious chocolate chip cookie recipe (dairy and gluten free)

I’m so excited to share my gooey, chewy toll house inspired chocolate chip cookie recipe!! This is such an easy chocolate chip cookie recipe.

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i n g r e d i e n t s :

2 1/4 cup king arthur gluten free flour mix

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks butter) – I use earth balance vegan buttery sticks

1/2 coconut sugar or granulated sugar 

1 cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon butter flavor *optional, but it’s a nice touch when not using real butter*

2 eggs 

2 to 2 1/2 cups of chocolate chips – I use enjoy life chocolate chunks 

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What’s great about recipes is there’s so many opportunities for substitution here. This is my take on the classic Toll House chocolate chip cookie recipe – but dairy & gluten free & also lower on refined sugar 🙂

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Some substitutions that I think would work perfect: 

✨ subbing gluten free flour mix with regular all purpose flour

✨ subbing vegan butter for dairy butter 

✨ subbing eggs for flax eggs 

✨ subbing dairy free chocolate to any kind!

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d i r e c t i o n s :

  1. preheat oven to 350 F.
  2. combine all ingredients except chocolate chips in a bowl & mix till combined (no fancy way of going about it here).
  3. fold in chocolate chips.
  4. let dough chill in the fridge for about 30 min (or until it isn’t as sticky to touch) – this ensures a nicer rise in the cookie when baking.
  5. line a cookie sheet with parchment paper & spoon out dough in teaspoon sized balls (keeping only an inch or so in between each should work fine).
  6. *optional* I recommend putting the cookie sheet in the bottom 2/3 of the oven if that makes sense – so with my oven I can move the oven racks around. I’ve found that this performs a better overall bake.
  7. set timer for 6ish minutes. the baking time will vary based on many factors. 
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the 𝑁𝑈𝑀𝐵𝐸𝑅 𝑂𝑁𝐸 physical cue to use to see if the cookies are done:

✨ grab a fork and slide it flat under one of the cookies and try to lift the cookie up a bit with the fork. if the cookie is sturdy enough to be lifted slightly without anything transferring to the fork – they are ready – TRUST ME!

𝑑𝑜 𝑛𝑜𝑡 wait for the edges to turn a darker color – then I can almost guarantee you that you over-baked your cookies!!!

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If you are unsure after taking them out of the oven if they are fully baked then don’t take them off the tray immediately. Cookies will still bake a bit when out of the oven if left on the tray – BUT after a couple minutes slide the sheet of parchment with the cookies on top off the tray regardless!

 & enjoy!!!

If you don’t get it perfect on the first try with this recipe don’t sweat it! I’m sure they’ll still be delicious!!

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Tag me on Instagram if you test it out!

Lots of love,

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Cold Brew Lemonade: the viral recipe you NEED to try this summer

I know what you’re thinking: this is insane and there’s no way coffee could ever pair well with LEMONADE out of all things. I thought the same thing at first because this truly is a crazy concept.

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A couple days ago I tested out one of Honey & Roses coffee recipes over on my instagram stories. I was super intrigued when I saw they posted one for “Cold Brew Lemonade”. I genuinely was expecting it to be such a mess but spoiler alert: I loved it!

They described it as more of an “umami” flavor which I don’t think I’ve ever used that adjective to describe something before, but hey! here we are! The tanginess of the lemon with the pop of orange pairs super well to balance out the slight bitterness of the cold brew.

What you will need:

black cold brew of some kind (I made my own using a random ratio I found online)

2-3 lemons

1 orange *if you don’t have one it’s not end of the world*

sweetener of choice (I used agave)

water

ice

Essentially, with this recipe you basically just make your own lemonade and then add cold brew to it: it’s that easy!

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The Recipe:

1 ½ oz (or just under 1/4 cup) of fresh lemon juice

1 tsp of orange zest or juice from a fresh orange

2-3 tsp of a sweetener of choice (or more if you prefer it on the sweeter side)

1/3 cup of water

1/2 cup of cold brew

  1. Mix the lemon juice, orange zest/fresh orange juice if you have it, your sweetener and water together.
  2. Pour over ice and add in your cold brew.
  3. Stir it up, top it off with a garnish and enjoy!

*tip* the lemonade to cold brew ratio can be easily adjusted so if it ends up too sweet then add in more coffee or vice versa.

Easy peasy… lemon… squeezy….okay I’m done now.

If you try this recipe let me know what you think! I have all my other socials right over here.

Enjoy!

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i tried that trending whipped coffee (but made it vegan/refined sugar free)

I tried this trend a little while ago but it was definitely something different! Basically if you haven’t seen this all over social media its Dalgona Coffee/Whipped Coffee. Theres only three ingredients and it originated in Korea I think.

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All you need is:

  • hot coffee (or I used hot coffee, my favorite coffee right now is Deovcion over in Brooklyn)
  • instant coffee (I used trader joe’s instant colombian coffee)
  • some sort of sweetener (I was planning on using coconut sugar but didn’t realize I was out so I used maple syrup for a more natural sweetener)

All of the recipes I’ve seen recommend equal parts of all three of those things (I did 1Tbsp each). All you do is throw it in a bowl and whip it, or if you’re lucky use an electric mixer! It took a while even with my electric mixer for the consistency to turn foamy and airy.

I used a liquid sweetener which does work but if I used normal cane sugar I easily would have gotten a thicker foam (but you do you). I was curious to see if I could take my own spin on what was going around.

I would say overall this was a successful experiment. You could easily adjust the recipe to fit your dietary preferences.

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Although, the real question is did I actually like it?

To answer it quickly: nope!

My main reasoning is the whip itself (which they say to pour it over some kind of milk and ice) is really potent. Me using hot coffee instead of hot water definitely contributed to it, but mainly it’s cause I never put sweetener in my coffee. I’m use to either black coffee or something like a flat white but I’d have it as is with just the milk and the espresso.

If sweeter, trendier coffee is your thing, then yeah try this out.

Or even if you’re super bored and looking for an easy DIY, then yeah try this out.

Let me know if you’ve tested out this trend and if you liked it below!

Lots of love,

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