Yeah, yeah, I know we’ve been giving you a lot of drinks lately, but lesbehonest. There’s always room for drinks. And with fall right around the corner (although it may not feeeel like it) you need a couple of cozy drink options.
For a little while now, I’ve been a fan of turmeric and its super powers. So, I’m really excited to see it popping up in so many recipes. Especially a creamy latte such as this from Figs and Pigs. When the fall weather finally comes, grab your knit sweaters and biggest mug and settle in with this super easy recipe. (And obvi throw in an Instagram shoot bc you’ll have everything for the perfect photo. #fall)
2 1/2 cups of unsweetened almond milk
1 1/2 tsp turmeric powder
1″ grated ginger
1 tsp honey
1/2 tsp cinnamon
1 tsp coconut oil
In a pan on a medium heat add all the ingredients. For the ginger, squeeze the grated pulp so just the juice is used in the latte. Discard the pulp. Heat until just before boiling whisking all the while for about 6 mins. Serve immediately.
If you’ve been following us on Instagram, you know that I’ve tried making a German pancake that unfortunately turned out like a gigantic, burnt popover. #fail But that didn’t stop me from trying again! I used The Kitchen Paper’s fail-proof recipe and finally, FINALLY did it right. And just in time for outside spring brunching. Bring on the skillets and mimosas…
1 tsp vanilla
1 pinch salt
½ cup milk
½ cup flour
2 Tbsp butter
Toppings of your choice:
Preheat the oven to 450 F. Place a pie dish, or cast iron skillet, in the oven to heat. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth. Add the flour, and mix only until incorporated. With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!
I recently bought a TUB of coconut oil. Completely by mistake, mind you. That’s what happens when you late-night shop on Amazon. Anyway, I’ve managed to use it for a couple of things – chapstick, moisturizer, hair mask. However, I’ve been a bit nervous about trying it out in food. I don’t necessarily want my eggs to taste like coconut by using it as an oil.
I’ve tried mixing it with peanut butter like this recipe calls for. But let’s just agree that you don’t want to see the blob it actually came out as. #nailedit
Luckily, I came across Anna Eastick’s blog Heart+Bowl. She has super healthy bowl recipes like this drool worthy chocolate mousse recipe, with coconut oil! I’ve been seeing avocado mixed with chocolate for a while now, so it’s about time we give you a damn delish recipe for it.
1 large ripe avocado (or 2 small)
1 tbsp raw, unsweetened cocoa powder
1/4 cup coconut milk (or any nut milk of your choice)
2 tbsp honey or maple syrup
1 tbsp coconut oil, melted
1 chunk of bittersweet dark chocolate, grated
2 tsp cocoa nibs (optional)
In a food processor, purée the avocado until smooth. In a jug, combine the cocoa powder and milk until a smooth paste forms. Add the cocoa and milk mixture to the avocado, along with the remaining ingredients. Blend everything together until smooth and well combined. Transfer the mixture into individual bowls and chill in the fridge until ready to serve. Top with grated bittersweet dark chocolate and sprinkle over cocoa nibs.
In an attempt to drag the summer out just a little longer, I tried making Jo Cooks’ corn dogs. They’re seriously out of this world. However, if you’re over the summer, don’t worry! They’re a great dish for football season too. (And you know how much we LOVE football…and food.) They’re super easy to make and will cost you less than buying the frozen ones at the store.
6 hot dogs, cut in half
12 lollipop sticks or wooden skewers (I was able to make them without the sticks, but feel to try them both ways)
Vegetable or canola oil for frying
½ cup all-purpose flour
½ cup cornmeal
2 tbsp sugar
2 tsp baking powder
½ cup to ¾ cup milk
salt and pepper to taste
In a large Dutch oven or sauce pan, pour the oil to a depth of 4 inches and heat to 350 degrees F. Slice each of the dogs in half and skewer on the sticks, (if you’re using the sticks, obviously).
In a bowl, combine all the batter ingredients and whisk. If you’re using sticks, I found it easier to pour the batter in a long glass. If not, a wide bowl will do. Dip each hot dog into the cornmeal batter to completely cover the hot dog. Carefully place the hot dogs into the hot oil. Fry until golden brown, about 2 or 3 minutes. Drain on paper towels. I fried about 2 or 3 at a time. Repeat with remaining hot dogs and batter. Serve with ketchup (Heinz, duh) and/or mustard.
Just when you think chocolate couldn’t get any better, Lindsay from Life, Love, and Sugar adds Baileys to it and totally blows us away. She has a recipe for the perfect bite size chocolate trifles (think: P.F. Changs’ mini desserts). Plus, it has cheesecake and Oreos. #Drooling. I made a test batch of these bad boys and it was like eating a dream. I dare you to try them as well!
16 oz cream cheese, room temperature
1/4 cup sugar
1/4 cup cocoa
4 tbsp Baileys
Whipped cream and cookies:
1 cup heavy whipping cream, cold
2 tbsp Baileys (Note: I decided to leave the Baileys out of the whipped cream)
1 1/2 tbsp cocoa
3 tbsp powdered sugar
15 Oreo cookies, crushed
Beat the cream cheese, sugar and cocoa together in a bowl until smooth. Add Baileys and mix until well incorporated. Set aside. In another bowl, whip heavy whipping cream until it starts to thicken. Add Baileys, cocoa and powdered sugar and continue to whip until stiff peaks form. (This is where I left out the Baileys).
To make the trifles, divide half of the cookie crumbs evenly between the four cups (or jars) and spread into an even layer in the bottom of the cups. Pipe or spoon, an even layer of cheesecake filling on top of the cookie crumbs in each of the four cups. You should only use about half of the filling. Pipe, or spoon, an even layer of whipped cream on top of the cheesecake filling in each of the four cups. Divide remaining cookie crumbs between the four cups and evenly distribute the second layer of crumbs on top of the whipped cream. You can keep a little bit of crumbs aside, if you want to use them to sprinkle on top of the finished trifles. Pipe, or spoon, remaining cheesecake filling on top of cookie crumbs, distributing evenly between the four cups.
Top each trifle with a swirl of whipped cream and a few more cookie crumbs, if you kept some aside. Refrigerate until ready to serve. Lindsay recommends setting them out for about 15 minutes prior to eating, so that they aren’t too firm.