Winter

Roasted Brussels Sprouts with Spicy Sweet Buffalo Glaze

November 21, 2019ALL, Entertaining, Side, Thanksgiving, Winter2

This Roasted Brussels Sprouts with Spicy Sweet Buffalo Glaze is an easy veg-packed Thanksgiving side that is sure to please even the pickiest of eaters!

The Thanksgiving count down is in full force – can you believe it’s ONE WEEK FROM TODAY!? Oh wow wow wow! Despite posting my shopping list on instagram stories earlier today, I just don’t feel prepared. I’ve got the food all sorted but boy oh boy do we still need to clean the house…and figure out the table decorations…and get a final headcount on how many people are coming. This thought tunnel of to-dos makes me wonder why I’m on the internet writing this blog post right now and not prepping…but oh wait, I need to tell you about this recipe. That is why I’m here!

Whether you are hosting or just a guest, it’s always great to have a few easy recipes, like this Roasted Brussels Sprouts with Spicy Sweet Buffalo Glaze, in your back pocket for the big day! While the Brussels sprouts roast, you make a quick glaze to toss them in which means all of this all takes less than 30 minutes from start to finish.

In addition to this recipe being so easy, I love how it allows you to have a little green on the table because, let’s be real, a whole lot of carbs, starch, and meat appear at Thanksgiving so having a little green on the table to balance things out isn’t going to hurt anyone.

The sweet and spicy buffalo sauce compliments the earthy brussels sprouts perfectly so even the pickiest of eaters can get behind this recipe. Feel free to garnish it with scallions and lemon zest if you are feeling fancy or serve as is if you are short on time – they will be delicious either way!

Roasted Brussels Sprouts with Spicy Sweet Buffalo Glaze

Ingredients

1 pound brussels sprouts halved and trimmed
2 Tbsp olive oil
1/2 tsp salt
freshly ground pepper
1/4 cup honey
1/3 cup buffalo sauce
2 Tbsp butter
2 scallions thinly sliced
lemon zest for garnish (optional)

Instructions

Preheat oven to 450 degrees and line a baking sheet with parchment paper. In a large bowl, toss Brussels sprouts with 2 Tbsp olive oil, salt, and a turn of freshly ground black pepper. Transfer to prepared baking sheet and spread out into a single layer. Roast for 20 to 25 minutes, tossing halfway through, or until browned on most sides.
Meanwhile, combine honey, buffalo sauce, and butter in a small saucepan and cook over medium heat, whisking constantly, until the butter has melted and the glaze has thickened slightly, about 3 minutes.
When Brussels sprouts are done, transfer to a large mixing bowl and toss in the glaze until completely coated with the glaze. Taste and add more salt or pepper, if needed.
Transfer to a serving dish and garnish with scallion slices and lemon zest (if using). Serve right away.

Looking for more Thanksgiving recipes? Check out my 25 Vegetarian Thanksgiving recipes round-up!

Cheddar Corn Pudding with Crispy Spicy Sweet Topping

November 15, 2019ALL, Entertaining, Side, Thanksgiving, Winter13

This is a sponsored conversation written by me on behalf of KitchnAid. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

This Cheddar Corn Pudding with Crispy Spicy Sweet Topping is a creative and delicious Thanksgiving side. The inside is similar enough to traditional corn pudding to please the traditionalist while the crunchy topping brings a whole new level to your Thanksgiving table.

Thanksgiving is less than two weeks away – can you believe it?! Do you have your menu planned? And your shopping list sorted? Truth be told, I’m still working on it but at least I’ve perfected this Cheddar Corn Pudding recipe to steal the spotlight. If nothing else, there will be corn pudding!

As a vegetarian, I find the sides to be way more important than the turkey because well, there isn’t turkey on my table. BUT if there was, it still would only be taking up 1/3 of your plate while the sides take up the other third. So why not put as much, if not more, effort into the sides? I always like to straddle the line between traditional and modern when it comes to my Thanksgiving side recipes because I crave the traditional recipes (cornbread casserole, sweet potato casserole, etc) but get so bored with cooking the same recipes every year. And this is exactly why I wanted to develop a corn pudding recipe that was similar enough to the traditional casserole that it’d please the purists while also bringing something new to the table.

I pulled out my new KitchenAid K400 blender to help me whip this up quickly (which is essential when it comes to Thanksgiving cooking – we have too much to cook to spend too much time on any one recipe). It allowed me to evenly whiz up the breadcrumb topping and then cream all the ingredients together within minutes so I could pop it into the oven ASAP and move on to the next thing.

The KitchenAid K400 blender worked so perfectly for this – when it arrived, there was no assembling required and it was powerful enough to easily chop up my bread within seconds. It also comes in an array of colors and the white looks very stylish on my counter. Plus, it can hold a ton of liquid – I was pleasantly surprised at how much space there still was after I put all the liquid ingredients in for this recipe.

Now let’s get into the nitty gritty of this corn pudding. The inside is what you’d expect from a corn pudding but the real show stopper is the sweet and savory crunchy topping. It’s a mix of corn flakes and country bread that is then tossed in a brown butter, honey, and a chili garlic mixture to create a sweet and savory crunchy top.

Cheddar Corn Pudding with Crispy Spicy Sweet Topping

Ingredients

3/4 cup whole milk
4 Tbsp unsalted butter melted and cooled
2 Tbsp cornstarch
6 large eggs
2 cups frozen corn
2 cups shredded cheddar cheese
2 15-oz can cream-style corn

For the topping:

1/2 loaf country bread torn into large pieces
4 Tbsp unsalted butter
1 1/2 tsp chili garlic sauce
1 Tbsp honey
2 cups corn flakes

Instructions

Preheat oven to 350 degrees and grease a 9×13 inch baking pan with butter.
Tear large pieces of country bread into blender. Cover and pulse 3-4 times or until large breadcrumbs have formed. Transfer to a bowl and set aside.
Rinse blender and then add milk, 4 Tbsp melted butter, cornstarch, and eggs into blender. Blend until completely incorporated, about 5 seconds. Add frozen corn, cheese, and cream-style corn and pulse twice to incorporate.
Pour mixture into prepared baking pan and bake for 45 minutes.
Meanwhile, heat 4 Tbsp butter in a large skillet over medium until the butter has turned down brown and smells nutty, about 4 minutes (watch closely as it will turn past once it starts!). Remove from heat and whisk in chili garlic sauce and honey. Pour corn flakes and breadcrumbs and toss to coat.
When the casserole has 10 minutes left, remove from oven, sprinkle crunchy topping over the casserole and put back in the oven for the remaining time.
Remove from oven and let cool slightly before serving. Enjoy!

Sweet Potato & Gorgonzola Crostini + Honey Gimlet

October 22, 2019ALL, Appetizer, Drinks, Fall, Snack, Winter30

This is a sponsored conversation written by me on behalf of Hangar 1 Distillery. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

The weather has finally turned chilly here in the Midwest which not only means that I can officially throw on some eyeliner and a sweatshirt without melting, but it also means it’s time for fall entertaining! We had to bring all the plants in from outside (since the nights are getting very chilly) which now makes our dining room my favorite spot – plants line the walls, a beautiful breeze streams in through the open windows, and the golden light of fall fills the room.

To celebrate my favorite season, I’m having friends over to sip on Honey Gimlets (made with Hangar 1 Honeycomb Vodka) and easy Sweet Potato & Gorgonzola Crostini! Hangar 1’s Honeycomb Vodka is infused with actual honeycomb (not just honey!) so the finished flavor is vibrant and unique. I loved serving these honey gimlets with the crostini (recipe below) because they are only 2 ingredients so they let the flavor of the Honeycomb Vodka really shine through. Plus, the packaging of this vodka is so gorgeous that I love showing it off by keeping it on the table for guests to ask about.

As for the crostini, you can roast the sweet potatoes a few hours ahead of time and pop them back in the oven to warm up slightly before serving. Same goes for preparing the bread pieces ahead of time. When ready to serve, pile your bread high with sweet potatoes, cheese, fresh sage, and then drizzle the honey. Alternatively, you could leave the honey on the side and let guests drizzle it themselves if you’d like to let them pick their level of sweetness.

Now invite some friends over for cocktails and snacks and get cooking!

Honey Gimlet

Recipe supplied by Hangar 1 Vodka.

Servings: 1 serving

Ingredients

1.5 oz Hangar 1 Honeycomb Vodka
0.5 oz fresh lime juice
orange peel for garnish

Instructions

Shake with ice and strain into chilled cocktail glass. Garnish with orange peel.

Fall Sweet Potato & Gorgonzola Crostini

Ingredients

1 sweet potato peeled and diced into 1/2 inch thick chunks
1/4 cup olive oil divided
1/2 tsp salt
dash of pepper
1 baguette
3 Tbsp crumbled gorgonzola (could also use blue cheese)
2 Tbsp finely chopped sage
1-2 Tbsp honey

Instructions

Preheat oven to 400 degrees and line a baking sheet with parchment paper. Add sweet potatoes onto prepared baking sheet and toss with 1 Tbsp olive oil, 1/2 tsp salt, and a dash of pepper. Spread out into a single layer and bake for 20-25 minutes, or until the potato pieces are cooked through. Remove from heat and set aside.
Meanwhile, cut the baguette into 1 inch thick round pieces. Brush the remaining oil on both sides of the crostini. Heat a medium skillet over medium heat and, working in batches, toast the crostini by cooking on each side for 2-3 minutes each. Set aside.
When ready to serve, divide the sweet potato, honey, and gorgonzola between the crostini pieces. Starting with 1 Tbsp, drizzle honey over the crostini and sprinkle a dash of pepper. Taste and add more honey, if needed.
Serve right away with a Hangar 1 Honey Gimelet.

Vegetarian Butternut Squash Farro Minestrone

October 10, 2019ALL, Entree, Fall, Soup, Winter88

This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

It’s the most wonderful time of the year – it’s soup season! I don’t know about you but not much brings me as much simple pleasure as making a big batch of delicious soup on a Sunday afternoon (along with some quick bread!) and enjoying it throughout the week.

And this Vegetarian Butternut Squash Farro minestrone soup is perfect for exactly that. It’s chocked full of hearty vegetables, filling Bob’s Red Mill farro, and creamy white beans. The soup itself is vegan but can be topped with salty cheese if you’d like.

I almost didn’t call this recipe minestrone since the soup doesn’t have pasta but the chewy farro actually makes a great replacement for pasta and even makes it feel a little more substantial to me. And the trademark tomato base that you get in minestrone is still there along with creamy white beans.

To make this Butternut Squash Farro Minestrone soup extra special, I whipped up a simple sage oil while it was simmering. The oil is nothing more than blending sage and quality olive oil together to create an herb-y oil that is then strained and drizzled. The end result is a nice punch of green and extra richness. Although the oil definitely added to the soup, I will say that I didn’t have any when I enjoyed the leftovers and they were almost just as good.

Leftover soup should be stored in an airtight container in the fridge. Make sure to thin out leftover soup with a little broth or water as the farro will continue to absorb the moisture as it sits.

Vegetarian Butternut Squash Farro soup

This Vegetarian Butternut Squash Farro Minestrone soup is a perfect cool weather vegetarian main to serve a large crowd or use as leftovers for lunch or dinners throughout the week.

Ingredients

2 Tbsp olive oil
1 red onion diced
2 carrots chopped
3 celery stalks chopped
1 medium butternut squash peeled, seeds removed, and chopped into 1 inch pieces
2 garlic cloves minced
2 tsp salt
4 cups low sodium vegetable broth
2 cups water
1 cup Bob’s Red Mill Farro
1 28 oz can fired roasted tomatoes
1 can white beans drained and rinsed
salty cheese for garnish (optional)

For the sage oil:

1/2 cup olive oil
10-15 sage leaves

Instructions

Heat two tablespoons of olive oil in a large pot over medium heat. Add onion, carrots, and celery and saute until softened, about 5 minutes. Add in butternut squash and garlic and saute for another 30 seconds. Add broth, water, and farro and turn heat up to high. Once boiling, lower heat to medium, and let simmer for 20 minutes. Add tomatoes and white beans and let simmer for another 10 minutes.
Meanwhile, combine sage leaves and olive oil in a high speed blender and blend for 20 seconds or until the sage has been completely blended. Strain through a fine mesh strainer and reserve the green oil for serving.
When ready to serve, transfer soup to bowls and drizzle with oil, salty cheese, and pepper.

Looking for other soup ideas? I’ve got you covered:

Brown Sugar Waffles with Orange-Ginger Cranberry Compote

March 8, 2019ALL, Breakfast, Winter47

These delicious Brown Sugar Waffles with Orange-Ginger Cranberry Compote is a fun winter variation on your classic waffle.

Breakfast is the one meal during the week that I put very little thought or planning into. While I have a meal plan for lunch and dinner that I sit down and create every Sunday, weekday breakfast always continues to stay consistent with yogurt, smoothies, and maybe a cottage cheese throw in there now and then. I think that’s probably why why, when the weekend rolls around, I love the indulgent treat of waking up late and slowly making an elaborate (compared to pre-made yogurt) breakfast for Wyatt and I. Often times, it’s pancakes or eggs with toast but lately I’ve been on a waffle kick and these Brown Sugar Waffles with Orange-Ginger Compote have been hitting all the winter comfort spots: warm, bright, carb-y, sweet, and a touch savory!

These Brown Sugar Waffles with Orange-Ginger Cranberry Compote are from the cookbook, Breakfast, which I’ve been turning to for weekend brunch inspiration for the last few months. I realize I love cookbooks and talk a lot of them up but this one is super fun! It’s filled with bold text, bright backgrounds, beautiful photos, infographics, articles about the history of certain breakfast foods, and so much more. It reminds me of a fun adult activity book where you are learning without even realizing it! Anyhow, if you are into learning and making delicious breakfast food then this book is for you! And if not, at least enjoy these waffles from it. : )

Looking for other Breakfast recipes? Here are a few more:

Brown Sugar Waffles with Orange-Ginger Cranberry Compote

This delicious winter variation on classic waffles is from Extra Crispy’s fun and colorful cookbook, Breakfast.

Ingredients

For the compote

1 12 oz bag fresh cranberries
zest and juice of 1 orange
1/2 cup maple syrup
1 tsp ground ginger
1 cup water

For the waffles

4 Tbsp butter plus more for greasing
2 cups all-purpose flour
2 Tbsp brown sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup milk
1 cup buttermilk
4 large eggs
citrus slices for serving

Instructions

For the compote:

In a medium saucepan, combine all compote ingredients and bring to a simmer over medium. Let simmer for 20 minutes, stirring occasionally, until thickened. Remove from heat, transfer to a bowl and cover. Chill for at least 2 hours or overnight.

For the waffles:

Melt butter in a small saucepan over low heat. Remove from heat and set aside.
In a large mixing bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda.
In another bowl, whisk flour, brown sugar, baking powder, salt, and baking soda. Make a well in the center of the dry ingredients and pour in milk, buttermilk, eggs, and butter. Whisk the wet ingredients and then whisk wider to incorporate dry ingredients into wet until combined.
Heat waffle iron according to package directions and lightly coat with butter. Make waffles, again according to the waffle irons directions.
Serve with compote and orange slices.

Vegetarian Winter Cobb Salad

February 28, 2019ALL, Appetizer, Salad, Winter48

This is a sponsored conversation written by me on behalf of OXO and California Olive Ranch. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

You all still on your New Year’s resolution kick to eat healthier? Or did the polar vortex (for my Midwest and East Coasters) or Snowpocalypse (for my west coasters) knock you off coarse with temperatures so cold that nothing besides greasy french fries and gooey pizza would warm your soul? I feel that – I was there too. But it’s slowly thawing and time to get back on track with a bowl of addictively nourishing food!

I realize it’s hard to crave a salad in the dead of winter but that’s because so many people think of salads as light and made of flimsy cold lettuce when they can be so much more than that – they can be made with sturdy greens and piled high with warm roasted vegetables and filling proteins. Don’t believe me? Well, today I’m excited to partner with OXO and California Olive Ranch to bring you the exact hearty and filling winter salad I’m talking about.

But before we jump into talking about all the components of this Vegetarian Winter Cobb Salad, let’s talk about the partners featured in today’s recipe. Deciding to work with both OXO and California Olive Ranch was a no-brainer. For one, California Olive Ranch is the only extra virgin olive oil I buy at the grocery store and use it for my everyday cooking (literally – I cook with olive oil every. single. day.) so I already had a very strong brand loyalty to them. It’s the only extra virgin olive oil I’ve been able to find on the regular at my local store that has a harvest date (which lets me know it’s fresh) and it has a smoke point well above 425 degrees so I know I can safely bake, sauté, and fry with it without having to worry about burning. This means I can lean on it for almost all cooking situations and I don’t have to worry about buying a new oil every time I want to try out a new cooking method. Although I usually use their ‘Everyday’ Destination Series, I tried out their ‘Rich and Robust’ bottle for the dressing in this salad to let the flavor really shine through, and it was delicious!

I used OXO‘s Salad Dressing Shaker and Salad Spinner to make this salad. The Salad Spinner helped to dry my greens quickly so they could absorb the dressing with ease and not water down the salad. The Salad Dressing Shaker is not something I would have ever thought to purchase, but after using it to measure, shake, and pour the dressing, I honestly wouldn’t ever use something else again. The printed measurements on the side of the shaker means I don’t have to deal with dirtying additional measuring cups. And if there is anything we can all agree on it’s that less dirty dishes is always a good thing!

And finally, let’s talk about this salad! Our local vegetarian restaurant makes a killer cobb salad that I always order when I go there. The one problem I have with the salad is that it’s just not nearly as good in the winter – the tomatoes are bland, and the lettuce lacks vibrancy (most likely because both are not as fresh as they are during peak produce season here in the Midwest). That is why I wanted to create a cobb salad that didn’t lean on those summer vegetables to make it delicious. I swapped out the tomatoes for roasted root vegetables and the lettuce for sturdy kale and cabbage.

I also swapped the meat for coconut bacon and roasted chickpeas because a little salty crunch in your salad is always a good idea. And finally, I made my salad with jammy eggs, but you are welcome to cook your eggs a little longer if you’d rather have a more traditional cobb salad egg experience (I will say that the jammy halves were delicious but a bit messy).

Vegetarian Winter Cobb Salad

This Vegetarian Winter Cobb Salad is a fun seasonal twist that features heartier greens, roasted vegetables, and chickpeas in place of the meat.

Ingredients

For the coconut bacon:

1 cup large coconut flakes
1 Tbsp liquid smoke
1/2 Tbsp soy sauce
1 Tbsp maple syrup

For the Roasted Vegetables & Chickpeas:

1 cup chopped root vegetables (such as carrots, beets, radishes, etc) all chopped about the same size
1 15 oz can of chickpeas drained and patted dry with a paper towel
2 Tbsp California Olive Ranch extra virgin olive oil
dash of salt / pepper

For the dressing:

2/3 cup olive oil
1/3 cup champagne vinegar
1 Tbsp dijon mustard
dash salt / pepper

Everything else:

1 small head cabbage rinsed and chopped
1 bunch kale rinsed and chopped
1/2 cup blue cheese crumbles
5 soft boiled OR hard boiled eggs halved
1 avocado pitted sliced

Instructions

For the coconut bacon:

Preheat oven to 325 degrees and line a baking sheet with parchment paper. Combine the liquid smoke, soy sauce, and maple syrup in a bowl. Fold the coconut flakes into the smoke mixture until they are completely coated with the sauce. Transfer to the baking sheet and spread out onto a single layer. Bake for 20 minutes, shaking and stirring the flakes every 3-5 minutes to prevent from burning (do it more frequently towards the end as they are very prone to burning right before ready). Remove from oven and gently transfer the parchment paper with the coconut bacon on it to a cooling rack (so you can reuse the baking sheet for the veggies). Set aside to cool.

For the Roasted Vegetables & Chickpeas:

Increase oven temperature to 400 degrees and re-line the baking sheet with new parchment paper. Toss the veggies and chickpeas in 1 Tbsp extra virgin olive oil and a dash of salt and pepper. Transfer to baking sheet in an even layer and bake for 20 to 30 minutes or until the veggies are starting to brown and the chickpeas are crisped. Remove from oven and set aside.

For the dressing:

While the veggies are roasting, transfer all the dressing ingredients into the OXO Salad Dressing Shaker and shake until emulsified and combined. Set aside.

To assemble:

Toss together the cabbage and kale and then place in a big salad bowl. Top with roasted veggies, chickpeas, crumbled cheese, eggs, avocado, and coconut bacon. Start by drizzling half the dressing over the salad and taste. Add more dressing as desired. Serve right away.

This is a sponsored conversation written by me on behalf of OXO and California Olive Ranch. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Vegan Chili Mac & Cheese

February 24, 2019ALL, Entree, Winter54

This Vegan Chili Mac recipe from Power Plates is the ultimate comfort food: a vegan hybrid between macaroni and cheese and chili.

I have a confession to make. I’ve been holding out on you. I literally have been meaning to photograph and share this recipe with you for over a year. I received Gina’s Power Plates cookbook last winter and fell totally in love with this recipe – it’s the ultimate comfort food meal: rich macaroni and cheese meets hearty bean chili. Chewy pasta is folded into an easy homemade “queso sauce” and then wrapped up in a quick homemade chili. Don’t let the lack of actual cheese (the queso is vegan) in this recipe deceive you – the homemade “queso” is smoky and creamy and totally as good as any cheese sauce I’ve made at home (including ones with real cheddar).

So, if this vegan skillet chili mac recipe and book are so good, why did I wait so long to make this for you? Well, to be completely honest, it was because I knew that it was going to be a tough one to photograph (one bowl meals with all cooked ingredients tend to be) and I was really worried about doing it justice. So worried, in fact, that it took me over a year to get around to finally photographing it. So yeah – such a silly reason but here it finally is!

Make sure to check out Gina’s cookbook if you like simple and vegan recipes that are balanced, filling, and delicious! In addition to seeing it for sale online, I’ve also spotted it at Anthropologie (in case you want to go see it in person before snagging a copy). Oh and did I mention that there is even a recipe in the book inspired by one of mine? You are going to have to pick up the book to find out which one! : )

Vegan Skillet Chili Mac

Servings: 4 servings

Ingredients

1 Tbso olive oil
1 white onion diced
1 green or red bell pepper diced
1 poblano pepper finely diced
2 garlic cloves minced
1 tsp ground cumin
1 tsp chili powder
1 tsp dried thyme
pinch of red pepper flakes
1/4 tsp salt
1 14.5 oz can diced tomatoes preferably fire-roasted
1 1/2 cups cooked black beans or 15 oz can drained and rinsed
1 1/2 cups cooked kidney beans or 15 oz can drained and rinsed
8 oz elbow shaped pasta

Cashew Queso Sauce

1/2 cup raw cashews soaked for at least 2 hours and drained
2 Tbsp tomato paste
1 tsp chili powder
1/4 tsp smoked paprika
3 Tbsp nutritional yeast
1/2 cup water
1/4 tsp salt
1 Tbsp freshly squeezed lemon juice

To serve:

sliced scallions for serving

Instructions

Bring a large pot of salted water to a boil over high heat.
Meanwhile, heat oil in a large skillet over medium heat. Add onion, bell pepper, and poblano and cook, stirring occasionally, for 5 to 7 minutes or until onions are translucent.
Add garlic and cook for another minute. Stir in cumin, chili powder, thyme, red pepper flakes, salt, tomatoes, and beans. Lower the heat, cover, and simmer for 5 minutes.
When the water is boiling, stir in the pasta and adjust the heat to maintain a low boil. Cool until pasta is al dente (reference package directions).

For the queso:

Combine all the queso ingredients in a high speed blender and process until completely smooth. If the sauce is too thick to pour, add another tablespoon of water.

To serve:

Fold tomato bean mixture, pasta, and queso together until combined. Top with scallions and season with more salt and pepper (if needed).

Winter Citrus Almond Cake

February 17, 2019ALL, Sweets, Winter59

This Winter Citrus Almond Cake With Yogurt & Mint recipe is an easy winter cake that can be enjoyed with coffee or tea. Make it when citrus is in season! This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine. Thank you for supporting the brands that make VV possible.

Jump to Recipe

You know what gets me through a dark, dreary, wet February? Baking. Baking cookies. Baking bread. Baking biscotti. But you know what my favorite thing to bake is? Yup – you guessed it…cake! It gives me an excuse to get off the couch from binge watching TV, to heat up the house with the oven, and to get my creative ideas flowing endless flavor combinations. So I couldn’t be more excited to have this post made in partnership with Bob’s Red Mill because their numerous flour (and baking ingredients in general) make it even easier to get the creative ideas flowing by trying out different flour flavor profiles. I decided to focus on their almond flour for this cake because I’ve used it many times before to make super tender blueberry muffins so I knew that the flour would do the same to this cake.

I used to be obsessed with blood oranges this time of year but cara cara oranges have stolen my heart these days!

Winter Citrus Almond Cake With Yogurt & Mint

This winter citrus almond cake is perfect in it’s simplicity – it’s for weekend snacking, not big special occasions.

This versatile cake can be topped with plain yogurt or whipped cream (depending on how sweet you want your toppings), fresh citrus (I also added a few pomegranate seeds for color but it honestly didn’t need them), a touch of fresh mint, and a sprinkle of powered sugar. The cake itself isn’t over sweet but may be a touch too much for breakfast (at least to my liking) so I like to enjoy this as a snack cake with tea. A strong mint or earthy roobis would be a perfect accompaniment.

I went a little crazy with the different orange varieties when photographing this – tangerines, cara cara, and blood oranges. If you don’t feel like buying 3 different varities (I get it) then I’d recommend snagging the cara cara if you can. They have a slight red hue to them and they always seem to taste the perfect amount of sweet to me.

3 from 1 vote

Winter Citrus Almond Cake With Yogurt & Mint

This Winter Citrus Almond Cake With Yogurt & Mint recipe is an easy winter cake that can be enjoyed with coffee or tea. Make it when citrus is in season! Recipe adapted from an Alison Roman recipe.

Ingredients

1 cup Bob’s Red Mill almond flour
3/4 cup Bob’s Red Mill all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp orange zest
3/4 cup unsalted butter room temperature (+ more for greasing)
3/4 cup brown sugar
2 eggs
1 tsp almond extract
1/2 Tbsp powdered sugar
plain yogurt for serving
fresh orange segments for serving
mint for serving

Instructions

Preheat oven to 375 degrees and grease a 9 inch round cake pan with butter.
Whisk together almond flour, all-purpose flour, salt, and orange zest in a medium mixing bowl. Set aside.
Using a stand mixer fitted with the paddle attachment, beat together the beat together the butter and sugar on medium-high until light and fluffy.
Add the eggs, one at a time, beating between each addition until completely incorporated. Increase speed and beat until mixture has doubled in size and is pale, about 5 minutes.
Fold in the flour mixture just until incorporated.
Transfer batter to prepared cake pan and bake for 30 minutes or until the top browns. Remove from oven and let cool. Dust with powdered sugar.
To serve, dollop with yogurt, fresh citrus, and mint.

Warming Ginger Lemon Honey Tea

January 30, 2019ALL, Drinks, Winter31

This simple 3 ingredient warming Ginger Lemon Honey Tea recipe is a go-to when feeling under the weather or like my body needs a little boost. I love that it doesn’t require a juicer and can be whipped up in a blender in just a few minutes.

Anyone else feel like everyone around them is sick? Thank you, January, for not only being dark and cold but also spreading all the germs. To try to build up a little extra immunity power for my body, I’ve been drinking this lemon ginger tonic mixture every few days for the last few weeks. It’s been soothing on my sore throat while giving my body a little extra boost from the ginger and lemon.

A lot of similar recipes to this online have you boil everything in a saucepan to let the ginger steep but my local coffee shop juices it all and the flavor of this method just packs such a bigger punch. I used to think you could only make this version in a juicer but I found a nice little cheat system though where you blend everything in a high speed blender and then just use a fine mesh strainer. The end result is deliciously sweet, spicy, and tart and the great way to mix-up your afternoon tea routine.

Here are a few fun variations for this Ginger Lemon Honey Tea recipe for when you want to mix it up:

Carrots Ginger Tonic: Add 1 peeled and trimmed carrot to blender along with the ginger and lemon.
Spicy Black Pepper Lemon Ginger Tonic: Add 1 tsp whole peppercorn to tonic after you pour hot water in and let steep for 3-5 minutes.
Thyme Lemon Ginger Tonic: Add 3 fresh thyme sprigs to tonic after you pour hot water in and let steep for 3-5 minutes.

Note that I like my Ginger Lemon Honey Tea super spicy and tart so you may end up wanting to adjust your ratios a bit from what I have listed below. If the drink is too tart or spicy for you, just add more water and honey until you find the right equation for your taste buds.

Warming Ginger Lemon Honey Tea

This Warming Ginger Lemon Honey Tea is my go-to when feeling under the weather or like my body needs a little boost. I love that it doesn't require a juicer and can be whipped up in a blender in just a few minutes!

Ingredients

1/2 small lemon (or 1/4 large) peeled and deseeded
1 inch ginger knob peeled
1 1/4 cup water divided
1/2 Tbsp honey

Instructions

Place lemon wedge, ginger, and 1/4 cup water in a high speed blender and blend on high for 2-3 minutes.
Meanwhile, boil the additional 1 cup of water in a water boiler or on the stove top.
Use a fine mesh strainer to strain the lemon ginger mixture into a mug. Add honey and pour in boiling water.
Let cool slightly and enjoy right away. Add more honey and/or water as needed.

Roasted Brussels Sprouts Salad with Maple-Balsamic Vinaigrette

January 13, 2019ALL, Entree, Salad, Winter88

This Roasted Brussels Sprouts Salad With Maple-Balsamic Vinaigrette is inspired by Martina McBride’s new cookbook, Martina’s Kitchen Mix. It’s a hearty savory winter salad with a touch of sweet from the apples and cranberries.

I’m one of those girls who wishes she was a salad person. I do this thing all the time where I’ll pick out a restaurant based on a salad I know they have that I really like and then we’ll get there and I’ll be like ‘dang but that (insert carb dish) looks so much better’ and guess what I end up ordering? Yup, you are correct – that carby cheesy dishes that wasn’t even on my mind when I picked out the restaurant. Ahhh well.

Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears

January 7, 2019ALL, Breakfast, Winter29

Sharing the recipe for this Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears along with some meal prep breakfast ideas! This is a sponsored conversation written by me on behalf of Bob’s Red Mill and

Happy new year!! You all ready to conquer all your 2019 goals? I was so excited when Bob’s Red Mill andBlue Ribbon Orchard Choice Orchard Choice), creamy milk, and crunchy seeds or nuts to create a perfectly addictive meal.

A few tips for prepping this ahead of time and eating throughout the week:

Cook the Bob’s Red Mill farro on Sunday afternoon and store it in an airtight container (it should keep in your fridge for 3-4 days). This will speed up your morning process because it just means everything will need to be warmed.

Stock up on

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Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears

This Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears can be meal prepped ahead of time for a quick and delicious weekday breakfast or snack!

Ingredients

1 cup farro

1 cup milk of your choice (whole milk, hazelnut, almond, etc)

1 Tbsp butter

1 package Blue Ribbon Orchard Choice California Figs (you can slice them in half if you buy the regular size figs or enjoy whole if you purchase the figlets)

1 small pear cored and sliced thin

1/2 Tbsp cinnamon

dash of salt

4 Tbsp fresh orange juice

1/4 cup roasted pumpkin seeds

seeds from 1 small pomegranate

4 tsp maple syrup (+ more to taste depending on how sweet you want it)

2 tsp sesame seeds

Instructions

Rinse the farro and place in a saucepan with 3 cups water. Bring to a oil and reduce heat to medium-low. Let simmer for 30 minutes. Drain excess wate and set aside (you can also transfer to an airtight container and place in the fridge at this point if you are making farro ahead of time).

In a small saucepan, heat butter over medium heat and add in figs, pear slices, cinnamon, and a dash of salt. Saute just until the pears are soft and fragrant and the figs are warmed through. Remove from heat and add stir in orange juice. Use right away or store in an airtight container in the fridge (and just rewarm right before serving).

When ready to serve, warm farro in a medium saucepan with milk (if only making one serving at a time, warm 1/4 of the farro with 1/4 cup of milk). Place farro in 4 bowls (if making a full batch). Serve with warmed figs and pears, seeds, and maple syrup.

Easy Vegetarian Chickpea Noodle Soup Recipe

January 2, 2019ALL, Entree, Fall, Soup, Winter143

This Chickpea Noodle Soup recipe is chocked full of healthy vegetables, hearty beans, and chewy egg noodles. This soup is a great way to get more vegetables into your meal while still enjoying the comfort of delicious pasta.

Happy New Year! Ready or not, it’s time for 2019! Can you believe this will be the last year in this decade?! I’m a bit in shock since I’m still listening to music like it’s the early 2000s (just joking…sort of). Anyhow, it’s sort of become a tradition for me to share a soup recipe (like this one and this one) as the first recipe of the year. I decided to share this Chickpea Noodle Soup recipe because it’s chocked full of vegetables (helloooo 2019 goal of eating more vegs) and beans but its not totally indulgent free because there are plenty of filling egg noodles in this as well.

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Holiday Stollen Homemade Cinnamon Rolls

December 20, 2018ALL, Bread, Sweets, Winter31

This batch of Holiday Stollen Homemade Cinnamon Rolls are perfect for Christmas morning or for a lazy weekend around the holiday season.

A few Christmas seasons ago, I somehow talked my mother, aunt, and grandma into helping me make our family stollen recipe. The recipe called for several bags of flour, obscene amounts of fruit, required all of us to knead the huge pile of dough by hand, and took several days from start to finish. Needless to say, no one has suggested we make that recipe since. Even though our family recipe was beyond labor-intensive, I still loved the end result which was yeasty, boozy, and studded with just enough fruit to be sweet but not overly sweet. I made a stollen cookie in my first cookbook and although it’s a delicious shortbread, it doesn’t have the yeasty flavor I crave. After a few trial and errors, I was able to translate all my favorite parts of stollen into cinnamon roll form with these little rolls. It’s a pretty amazing hybrid with yeasty base, rum-soaked fruit, cream cheese frosting, and a touch more cinnamon than traditional stollen has (but more of other spices that a cinnamon roll usually would).

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Cardamom Coffee Chocolate Biscotti

December 18, 2018ALL, Breakfast, Snack, Sweets, Winter50

This Cardamom Coffee Chocolate Biscotti recipe is perfect for the holidays or when you are planning to have friends over for tea or coffee. The biscotti can be made ahead of time and stored in an airtight container for up to a week.

Checking in for a quick one today and to share this amazing biscotti recipe! I made an addicting hybrid of the Spicy Double Chocolate Chip Biscotti recipe found in my Vegetarian Heartland cookbook and the Cardamom Coffee Cream Scones found in my Platters and Boards cookbook! These end results are a subtly sweet biscuit meant to be dunked in teas and coffee. I promise that the instructions look more complicated than they are – you are basically going to make one dough that splits off into two bowls (so you can add two different flavors) and then pile one part of the dough over the over so you end up with an impression looking two flavor biscotti.

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Cranberry Orange Punch With Cranberry-Rosemary Ice Ring

December 9, 2018ALL, Drinks, Winter38

This Cranberry Orange Punch With Cranberry-Rosemary Ice Ring is only 6 ingredients and a totally show stopper for your holiday parties!

It’s the holiday season (*queue holiday music*)! If I wasn’t so wrapped up in binge watching The Marvelous Mrs. Maisel season 2 then I would probably be out celebrating the season at holiday parties. Jk Jk – I do plan to go to a holiday party eventually this season (next weekend, to be exact) and will most certainly be bringing a big batch of this punch to the event. I’ll be bringing this punch not only because I need alcohol to tame my social anxiety (I kid…sort of) but because it’s an easy and delicious way to serve up something festive. …View More

Vegetarian Ventures 2018 Gift Guide (All Under $50!)

December 2, 2018ALL, Round-Up, Winter, Wrap Up39

Here we are again! It’s already the holiday season and time to pick out the perfect gift for everyone on your list. Luckily for you, I’ve went ahead and piled a list of 18 gifts under $50 that would be perfect for almost every women in your life – whether she is an obsessive cook, all-natural beauty goddess, design forward homebody, compassionate animal lover, or giver that already has everything (see giving options below for more ideas for that one!).

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Farro Salad with Pistachios Apricots and Herbs

November 29, 2018ALL, Entree, Salad, Side, Winter39

This Farro Salad with Pistachios Apricots and Herbs is my go-to meal prep lunch. It can be made in under 30 minutes and lasts several days in the fridge when tightly sealed. The chewy farro balances perfectly with salty pistachios, a bright citrus dressing, and sweet apricots pieces.

Hiii! I hope you all had a fantastic Thanksgiving week (if you are US based)! I am just now getting back into the swing of things and am SO ready to start getting festive! We put our tree up over the weekend along with a bunch of lights and I’m planning to spend Sunday working on a new holiday cookie recipe for you all.

A few housekeeping things before we dive into today’s recipe. First up, did you see my instagram post about gifting my cookbooks for the holidays? Basically, since I can’t meet all of you in person and give you a big ‘Thank you’ hug, I’m offering to send a signed recipe card to anyone who emails me a proof of purchase for one of my books. I’m hoping it’ll help give an extra special touch to your gift and a small way to show how appreciative I am to you for supporting my book adventure!

Secondly, I will be signing copies of my book this Saturday in Indianapolis at the Indiana Historical Society’s Annual Author Fair! If you live in the area, I’d love to see you there! The event is from noon to 4 PM and I’ll be the awkward looking introvert in the back peddling my recipes. Hope to see you there! : )

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Apple Cider Gravy From Now and Again

November 15, 2018ALL, Sauce, Side, Thanksgiving, Winter56

This Apple Cider Gravy recipe from Julie Turshen’s Now and Again cookbook is both savory and tangy. It’s a perfect gravy for a special occasion like Thanksgiving or a lazy morning with biscuits and eggs.

Thanksgiving is officially a week from today – are you ready? This is the first year we will be hosting at our new home and I’m beyond excited / nervous / overwhelmed. There will be about 15 of us and I have no idea how they will all fit into our 900 square foot home (ha). To calm my nerves a bit, I’ve started testing some of the recipes from the menu ahead time and this Apple Cider Gravy from Julie Turshen’s Now and Again. I was drawn to this Apple Cider Gravy recipe because I always think of gravy as super savory so I was very curious to see how a healthy helping of acid would alter the flavor. The results were still deliciously savory with a tint of tang that was surprisingly wonderful on top of a pile of biscuits and eggs. I dare say this could even replace our go-to recipe we’ve been making for years!

This Apple Cider Gravy is from Julie Tushen’s newest cookbook, Now and Again. I was beyond excited to receive a copy of this from Chronicle Books since I was such a big fan of her first cookbook, Small Victories. This has a similar approach in that all the food in the book is very accessible while still being creative and feeling new. Now & Again is sorted by seasons and then again by menu themes. What makes it extra unique is that Julie then gives recipe ideas on how to use the leftovers so nothing goes to waste. It also has an ideal mix of everyday recipes and special occasion recipes. I highly recommend you checking it out if you are a cookbook fan and looking for new inspiration!

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Apple Cider Gravy

This Apple Cider Gravy recipe from Julie Turshen's Now and Again cookbook is both savory and tangy. It's a perfect gravy for a special occasion like Thanksgiving or a lazy morning with biscuits and eggs.

Ingredients

1/2 cup unsalted butter

1 medium onion

2 garlic cloves minced

1 Tbsp fresh sage

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/4 cup all-purpose flour

2 cups vegetable broth (she used chicken but veg worked great for me!)

2 cups apple cider vinegar

Instructions

In a small saucepan over medium heat, melt the butter.

Add onion, garlic, sage, salt, and pepper and cook, stirring often, until everything is softened, about 8 minutes.

Add flour and, stirring often, cook until it turns the color of a milky cup of coffee, about 5 minutes.

Next, while whisking constantly, slowly pour in the stock and the cider.

Bring the mixture to a bowl and then lower heat and simmer, stirring often, until thickened, about 10 minutes.

20 Vegetarian Thanksgiving Recipes You Should Try This Year

November 12, 2018ALL, Entertaining, Entree, Fall, Round-Up, Sweets, Thanksgiving, Winter96

Thanksgiving is less than a week away – do you know what you are making yet? Whether you are planning the whole menu or just looking for a dish or two to bring to the party, I’ve got 20 Vegetarian Thanksgiving that are perfect for the occasion.

Quick Starters and Appetizers

This Roasted Beet Hummus with Hazelnut Oil & Rosemary recipe is a bright and easy snack worthy of serving to guests.

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Marinated Goat Cheese with Sun-dried Tomatoes and Olives

November 8, 2018ALL, Appetizer, Drinks, Entertaining, Fall, Thanksgiving, Winter44

In a hurry? Click here to JUMP TO RECIPE!

This Marinated Goat Cheese with Sun-dried Tomatoes and Olives recipe is an easy appetizer that can be made ahead of time and is a great starter to serve at your holiday parties!

This is a sponsored conversation written by me on behalf of Day Owl Rosè. The opinions and text are all mine. Thank you for supporting the brands that make VV possible. Msg 4 21+

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Chai Spiced Apple Cider Cocktail

October 3, 2018ALL, Drinks, Entertaining, Fall, Thanksgiving, Winter96

In a hurry? Click here to JUMP TO RECIPE!

This festive Chai Spiced Apple Cider Cocktail recipe is a delicious fall drink that can be easily made with booze or as a mocktail.

I seem to be on a roll with chai-spiced apple recipes this season which I am not at all sorry about (because both of these makes your house smell A M A Z I N G and oh so fall). Ever since my mom moved into her beach home near Lake Michigan in May, I’ve been up to visit her at least once a month. We’ve already worked ourselves into a little Saturday routine which consists of browsing her nearest farmers market and then stopping at both a small Swedish bakery for pastries and a cute little grocery store / coffee shop for sandwiches to pack for a lazy afternoon at the beach. One the last trip up there a few weeks ago, I picked up a really delicious iced Chai Cider which should honestly be the official drink of September because it was the perfect mix of fall spices while still being a refreshing warm weather thirst quencher. As I was sipping on it, I couldn’t help but think about how simple it was – I’m sure it was just half local apple cider and half of their homemade chai mix they use in lattes. Genius! I knew I had to create my own.

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10 Vegetarian Soup Recipes To Get You Excited For Cooler Weather

September 18, 2018ALL, Entree, Fall, Side, Soup, Winter117

10 Vegetarian Soup Recipes To Get You Excited For Cooler Weather featuring chilis, stews, dumpling soup, minestrone, and more!

Here in the Midwest, we are at that point in the year where I’m just so ready for cooler weather and comfort food in the form of easy and flavorful soups. Any else with me? Well here are 10 vegetarian soup recipes to add to your dinner menu in the coming weeks:

1. This Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

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Spiced Carrot Soup with Green Tahini Swirl

January 6, 2018ALL, Soup, Winter18

In a hurry? Click here to JUMP TO RECIPE!

This Spiced Carrot Soup with Green Tahini Swirl recipe is full of vegetables and topped with green tahini dressing. A perfect soup for cold weather meals.

Happy New Year! Hope you all are having a wonderful 2018 so far. I usually start off the year with a bang here at VV with a plethora of new healthy recipes to get your year going. To be honest thought, things are starting out a bit slow around here while my studio space is in limbo (the floors are getting redone next week so everything is packed in boxes in the basement). I just keep telling myself it’s going to be so great when it’s done and I’m hoping to be back into my weekly routine in the next few weeks once the construction is finished up later this month.

In other news, we are on about week 3 of freezing temperatures that hover in the negatives. I’m all about bundling up and being active in the winter but these temperatures make it hard to be outside for more than a few minutes. Instead of taking winter hikes and exploring our new neighborhood, I’ve been hulled up inside the house downing cups of tea and eating endless soup…like this Spiced Carrot Soup with Green Tahini Swirl!

The green tahini may sound familiar to you and it’s because I just shared it on a pita / egg situation with you last month. I can’t help it…this sauce is just that good. I’ve been making batches of it and then using it for dressing, drizzled on eggs, drizzled into soup, and as a dip for veggies.

The soup itself is a pretty standard pureed carrot soup that I upgraded with extra spices and a ton of toppings. I love how flavorful you can get purreed soup but often times get bored with the silky texture so I usually always like to finish them with a few crunchy vegetables and some sort of seed (or other crunchy addition).

5 from 1 vote

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Spiced Carrot Soup with Green Tahini Swirl

This Spiced Carrot Soup with Green Tahini Swirl recipe is full of vegetables and topped with green tahini dressing. A perfect soup for cold weather meals.

Ingredients

For the Soup:

1 Tbsp olive oil

1 onion diced

2 celery stalks diced

1 pound carrots diced (+ more for topping)

2 garlic cloves minced

2 tsp chili powder

1 tsp smoked paprika

1 tsp dried oregano

1/2 tsp cayenne pepper

2 cups vegetable broth

1/2 cup whole milk

salt / pepper to taste

For the Green Tahini:

1/2 cup tahini

1/2 cup cilantro chopped

1/4 cup parsley chopped + more garnish

1 garlic clove peeled

1/2 tsp cumin

1/2 tsp Za'atar optional but recommended (+ more for topping)

1 tsp salt

2 Tbsp lemon juice

For garnish:

Sesame seeds

parsley chopped

chives chopped

chili pepper flakes (optional)

Instructions

For the soup:

Heat oil in a large stockpot over medium heat. Add in onion, celery, carrots, and a dash of salt and saute for 5-7 minute or until soft.

Add in garlic, chili powder, paprika, oregano, and cayenne pepper and saute for another 30 seconds.

Next, add in vegetable broth and 3 cups of water. Bring to a boil and then lower heat to medium-low and let simmer for 30 minutes or until the vegetables are very soft.

Remove from heat and use an immersion blender to blend until smooth. Stir in the milk and season with salt and pepper.

For the green tahini:

Meanwhile, while the soup is simmering, In a high speed blender or food processor, blend the tahini, cilantro, parsley, garlic, cumin, za'atar, salt, lemon juice, and 1/4 cup water until creamy and no lumps remain. If it's too thick to drizzle then add more water, 1 Tbsp at a time, until desired consistency is reached.

To Serve:

Scoop soup into serving bowls and swirl with green tahini. Top with chopped carrots, sesame seeds, parsley, green onions, and chili pepper flakes. Serve warm.

Shortbread Thumbprint Cookies with Cardamom Orange Caramel

December 17, 2017ALL, Sweets, Winter11

In a hurry? Click here to JUMP TO RECIPE!

This Shortbread Thumbprint Cookies with Cardamom Orange Caramel recipe deserves a spot on your cookie tray this holiday season. It’s melt in your mouth buttery and spiked with aromatic cardamom and orange caramel sauce.

Wow – how did we already get to the last VV recipe of the year? It feels just like yesterday I was whipping up this Creamy White Chili and fretting about the political future of our country. So much good has happened this year for me – I released my first cookbook, we bought our first home – but I won’t go into too much detail yet as I usually do a yearly wrap up that is still to come. For now, I need to focus on the fact that Christmas eve is ONE WEEK AWAY! I haven’t even started shopping yet. Yikes!

Have you ever had those Danish shortbread cookies that come in all sort of different shapes in the blue tin? My brother and I always received a tin for Christmas growing up and I remember so vividly fighting over who would get the sugar coated pretzel shaped one because that was our favorite. It makes me smile now because they were all the same cookie but just different shapes but I was so positive as a kid that I didn’t like the round ones, only the pretzel and square ones. Anyway, I bring this up because these taste exactly like those cookies. Well, exactly like those cookies + more because of the citrus-y caramel sauce.

Speaking of this caramel sauce, it’s good. Like lick the spoon and be-careful-you-don’t-eat-it-all-before-you-put-it-on-the-cookies delicious. The cardamom is subtle but compliments the bright citrus and sweet caramel flavors perfectly. It reminds me a bit of nutmeg in the way that most non-bakers might not be able to put their finger on what it is they are tasting but they just know they like it.

Anyhow, hope you have a wonderful holiday season and I’ll probably check in one more time before the end of the with my annual yearly wrap up. Until then, catch me on Instagram because I’m obsessed and post over there daily.

5 from 2 votes

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Shortbread Thumbprint Cookies with Cardamom Orange Caramel

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

This Shortbread Thumbprint Cookies with Cardamom Orange Caramel recipe deserves a spot on your cookie tray this holiday season. It's melt in your mouth buttery and spiked with aromatic cardamom and orange caramel sauce.

Course: Dessert

Cuisine: Sweets

Servings: 3 dozen

Ingredients

For the cookies:

1 cup unsalted butter cold and diced into pieces

2/3 cup sugar

1/2 tsp vanilla extract

1/4 tsp salt

2 cups all-purpose flour

1/4 cup coarse sugar

For the caramel sauce:

1/3 cup firmly packed brown sugar

1/4 cup unsalted butter

1/2 tsp cardamom

2 Tbsp heavy cream

1 tsp orange extract

coarse sea salt for finishing (optional)

Instructions

For the shortbread:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 2/3 cup sugar. With the stand mixer running on low, add in the vanilla extract and salt. Next, add in the flour slowly and mix until the mixture comes together to one big dough ball.

Place coarse sugar in a shallow dish and set aside.

Scoop heaping tablespoons of dough and use clean hands to shape 1-inch balls. Roll the ball in the coarse sugar until completely coated and transfer the dough balls to the prepared baking sheet, 2 inches apart.

Use a wine cork or your clean thumb to press a small indentation into each dough ball. Transfer to the freeze and let chill for at least 10 minutes (this will make sure the cookies don't spread too much while baking).

Bake for 14 - 18 minutes or until browned on the bottom. Remove from oven and use the cork to press down on the indent again if it puffed up while baking. Transfer to a wire rack and let cool.

For the caramel sauce:

While the cookies are baking, combine the brown sugar, cardamom, and unsalted butter in a small saucepan. Cook over medium heat, stirring constantly, until the mixture begins to boil. Once boiling, continue to cook for one minute, stirring constantly. Remove from heat and stir in the cream and orange extract. Set aside.

Pour the caramel sauce into the indents of the cookie and sprinkle with a tiny bit of coarse sea salt.

Roasted Grape Crostini with Chevré and Rosemary + Scenes From Fox Island

November 30, 2017ALL, Appetizer, Fall, Side, Snack, Winter7

In a hurry? Click here to JUMP TO RECIPE!

This Roasted Grape Crostini with Chevré and Rosemary recipe is the perfect accompaniment to your next cheeseboard or appetizer table. This post was made in collaboration with and sponsored by the generous folks at La Brea Bakery but all opinions expressed are my own. Thank you for supporting the brands that make VV possible.

I’ve had a lot of ‘pinch me’ moments this year. After spending the previous 2 years focusing all of my time writing my book, I knew I wanted to devote this year to traveling and more freelance. When I set that goal last January I could not have even begin to guess the opportunities that were in store for me. Not only did I triple my freelance work this year but I also found excuses to go out to the west coast three times. Excuse me, you want to fly me to a beautiful cabin in the woods with some of my favorite blog friends to cook up a storm for 3 days? Uh DUH!

Last month I had the pleasure of joining some of my favorite blog friends on Fox Island for a weekend shoot which involved cooking, catching up, exploring the nearby towns, a picturesque sea view, and eating so much delicious La Brea Bakery Bread. The weekend revolved around three main meals that we each were in charge of preparing one item for: a cocktail hour, a formal dinner, and an elegant breakfast spread. Krissy and I took charge of the cocktail hour with this Roasted Grape Crostini with Chevré and Rosemary (recipe below!) and a Aubergine Spread. For dinner, Alanna made a Golden Vegetable Chickpea Minestrone, Sasha served a Fall Panzanella with Roasted Squash and Creamy Lemon Pepper Dressing, and Eva finished the evening off with a Apple Bread Pudding with Caramel Drizzle. The next morning we enjoyed Natalie’s Coconut French Toasted with Poached Apples and Pecans and Trisha’s Shashuka with Chevré and Fresh Herbs. Needless to say, we did not go hungry over that weekend.

All of the food shared one common ingredient: . All La Brea Bakery bread begins with a starter from 1989 (the same year I was born! Woah!) and each loaf takes at least 24 hours to make which means more time for complex flavors to develop. We sampled an array of delicious varieties that weekend but the Sesame Semolina Loaf was my favorite. I’m pretty excited knowing that I can even find these loaves in my smallish city because that means even more french toast is in my future!

Now onto this Roasted Grape Crostini with Chevré and Rosemary recipe. I love how effortlessly this appetizer comes together, making it a perfect option when you want to impress your guests but not go to too much trouble. I like to keep the grapes in small clusters, for a striking presentation, and then just let the guests pull off the stems if they wish. Make sure to cut the La Brea Bakery French Baguette into thick slices to allow the flavors to soak into the open, airy crumb of the loaf’s interior.

Scroll below for the recipe and scroll below that for even more photos of the weekend.

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Roasted Grape Crostini with Chevré and Rosemary

This Roasted Grape Crostini with Chevré and Rosemary recipe is the perfect accompaniment to your next cheeseboard or appetizer table.

Servings: 10

Calories: 125 kcal

Ingredients

For the roasted grapes

1/2 pound grapes (I used a mix of concord and red) split into small clusters

1 Tbsp olive oil

1/2 tsp salt

4 sprigs rosemary

Everything else

1 La Brea Bakery French Baguette sliced and toasted

4 oz chevre

Zest from 1 orange

Instructions

Preheat oven to 425 degrees. Toss grape clusters in olive oil and salt and place on baking sheet. Sprinkle rosemary sprigs around the baking dish.

Roast for 20 minutes or until most of the grapes have blistered but haven't burst.

Arrange La Brea Bakery French Baguette slices in a single layer on a serving dish. Divide the cheese evenly between the slices and top each one with a small grape cluster.

Garnish with orange zest and serve right away.

Nutrition Facts

Roasted Grape Crostini with Chevré and Rosemary

Amount Per Serving

Calories 125 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 5mg 2%

Sodium 311mg 13%

Potassium 70mg 2%

Total Carbohydrates 16g 5%

Sugars 3g

Protein 4g 8%

Vitamin A 2.6%

Vitamin C 0.9%

Calcium 3.8%

Iron 5.7%

* Percent Daily Values are based on a 2000 calorie diet.

More photos from the weekend and the other meals:

Older >

Winter

Quick Starters and Appetizers

1. This Creamy Vegetarian White Chili recipe that is cozy and filling (with vegan option). Ideal for healthy weeknight meals or chilly afternoons.

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