Cheese and Banana Toasties

Hello kittens! 
I have recently purchased a new vegetarian cookbook and this is the first recipe that I've tried from it! It is super yummy and I hope you all think that they're tasty as well!




Cheese and Banana Toasties
Whole wheat toast topped with low-fat soft cheese and sliced banana makes the perfect high-fiber breakfast and is especially delicious when drizzled with honey and broiled. It's easy to make, and provides a delicious start to any day.


Ingredients:

• 4 thick slices of whole wheat bread
• 1/2 cup low-fat soft cream cheese
• 4 small bananas, peeled
• 4 teaspoons honey

Serves: 4

Instructions:
{1}Place the bread on a rack in a broiler pan and toast on one side only.
{2}Turn the bread over, and spread the untoasted side of each slice with soft cheese.
{3}Slice the bananas and arrange the slices on top if the cheese. Then drizzle each slice with 1 teaspoon of the honey, Slide the pan back under the moderately hot broiler and leave for a few minutes until bubbling. Serve immediately.
Cook's Tip:
For a delicious variation, sprinkle ground cinnamon on the bananas before adding the honey.





Thank you for reading and happy cooking!

♡Christmas Baking♡

Hello everybody!!! 

This post is about the holiday treats that I made this year Who's excited for some yummy recipes!? 

I found the recipes on Pinterest, so I will cite the sources that they are from and use my pictures along with the source's photos.
Here are some photos of what I made!

Don't they look delicious!?♡


 


Alrighty! On to the recipes! Enojoy and happy baking!♡


Cinnamon Roasted Almonds

Ingredients:

♡source♡

• 1 teaspoon vanilla extract
• 1 egg white
• 4 cups raw almonds
• 1/2 cup light brown sugar
• 1/2 teaspoon salt
• 2 teaspoons of cinnamon

Instructions:
Preheat oven to 250 degrees.
Line a 10X15 jellyroll pan with parchment paper.
In a medium bowl, beat the vanilla and egg white until frothy.
Add the almonds and stir until well coated.
Mix the sugars, cinnamon, and salt in a separate bowl.
Pour sugar mixture into nut mixture, mix until evenly coated.

Bake for 1 hour and 20 minutes, make sure to stir occasionally.
Cool and store in an airtight container.



Hot Cocoa Cookies

Ingredients:

♡source♡

• 1 stick unsalted butter
• 12 oz. semisweet chocolate, chopped
• 1 1/2 cups flour
• 1/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 1/4 cups light brown sugar, packed
• 3 eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 7.5 oz. semisweet chocolate, cut into 1-inch squares
• 30 marshmallows

Instructions:
In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat; let cool for 15 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt; set aside.
In a large bowl, beat the sugar, eggs, and vanilla at low speed until smooth for 2 minutes.
Mix in the cooled chocolate mixture just until blended.
Add the flour mixture in 2 batches, mixing on low speed until combined.
Position a rack in the upper third of the oven; preheat to 325 degrees.
Line a large cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.
Meanwhile, snip marshmallows in half and stick 1 square of chocolate onto each of the cut sides.
Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are softened, which should be about 4 minutes.
Let cool for 5 minutes.





Hot Cocoa Cupcakes

Ingredients:

   For the Cupcakes:

♡source♡

• 1 1/2 cups all-purpose flour
• 1 1/4 cups sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 1 cup prepared hot cocoa, cooled
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 1/2 cup mini chocolate chips

   For the Whipped Cream:

• 1 1/4 cups heavy cream
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract

   Garnishes:

• mini marshmallows
• mini chocolate chips
• crushed peppermints
• mini candy canes

Instructions:

For the Cupcakes:

Preheat oven to 350 degrees.
Line cupcake tins with paper liners and set aside.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt.
Using a wire a whisk, blend the dry ingredients thoroughly.
Add the oil, prepared hot cocoa, vanilla, and eggs to the dry ingredients.
Whisk until well combined and no lumps remain.
Stir in the chocolate chips.
Evenly divide the batter between the lined cupcake tins.
Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool completely for about 10-15 minutes.


For the Whipped Cream:
In a medium bowl, combine the heavy cream, powdered sugar, and vanilla extract. With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat.


To Assemble the Cupcakes:
Pipe or mound the sweetened whipped cream onto the cooled cupcakes.
Garnish with a sprinkling of mini marshmallows, mini chocolate chips, and crushed peppermints.
Add a mini candy cane tucked into the side of the cupcake, to make a handle for the "mug" of hot cocoa.





Peppermint Meringue Cookies

♡source♡

Ingredients:

• 2 egg whites
• 1/8 teaspoon salt
• 1/8 teaspoon cream of tartar
• 1/2 cup white sugar
• 2 peppermint cant canes, crushed

Instructions:
Preheat oven to 225 degrees.
Line a cookie sheet with foil.
In a large bowl, beat egg whites, salt, and cream of tartar to soft peaks.
Gradually add sugar, continuing to beat until whites form stiff peaks.
Drop by spoonfuls 1 inch apart on the prepared cookie sheet.
Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven.
Meringues should be completely dry on the inside.
Do not allow them to brown.
Turn off oven.
Keep oven door ajar, and let meringues sit in the oven until completely cool.
Loosen from foil with metal spatula.

Homemade Microwave Peanut Brittle

Ingredients:

♡source♡

• 1 cup of granulated sugar
• 1/2 cup of light corn syrup
• 1 1/2 cups of dry roasted peanuts
• 1 tablespoon of butter
• 1 teaspoon of pure vanilla extract
• 1 teaspoon of baking soda

Instructions
Heat the sugar and the corn syrup in the microwave on high for 5 minutes, stirring after the first 3 minutes.
Add the peanuts and continues heating for another 3-5 minutes until the mixture is a golden brown color.
Add the butter and vanilla.
Stir until the butter is melted and microwave for another minute.
Stir in the baking soda (the mixture will foam with this step).
Spread the mixture onto a large baking sheet.
Cool completely and then break into pieces.





Peppermint Chocolate Fudge

Ingredients:

♡source♡

• 2 cup semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 (14 ounce) sweetened condensed milk
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed hard peppermint candy
• dash of salt

Instructions:
Line 8X8 pan with parchment paper.
Combine chocolate chips, condensed milk, and salt in heavy saucepan and heat over low heat, stirring constantly until chips are completely melted.
Pour into pan and drizzle crushed peppermint all over fudge.
Press peppermint into fudge lightly.
Refrigerate for two hours, and cut into squares.
To store, keep fudge covered in refrigerator.





Christmas Funfetti Cake Batter Truffles

♡source♡

Ingredients:

• 1 cup white cake mix
• 1/2 cup all purpose flour
• 1/2 cup granulated sugar
• 1/4 cup butter, melted
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk
• 1 tablespoon Christmas sprinkles + more for decoration
• 1 1/2 cups white chocolate chips or vanilla almond bark

Instructions:
In a large bowl, whisk cake mix, flour, and sugar.
Stir in melted butter, vanilla, milk, and sprinkles.
Mixture should be moist and be able to hold its shape easily when formed.
Using a cookie scoop, form mixture into even balls and refrigerate for 20-30 minutes.
In the mean time, melt chocolate in a small saucepan, or slowly in to microwave.
Using a fork, drop one of the cake batter truffles into the chocolate and roll around to coat.
Tap off the excess gently and transfer to cookie sheet lined with wax paper.
Top with more sprinkles, if desired.





All of these recipes were fairly simple and not difficult at all! I really enjoyed baking all of these and decorating them and making them look all cute!!!♡ One of my favorite things to do is make cookies and cupcakes, so of course I had tons and tons of fun! I hope that these recipes gave you and idea of what holiday goodies you should bake this year!♡
Thank you all for reading! I really appreciate it!♡
Happy Holidays!

A Vegetarian Thanksgiving

Since Thanksgiving is coming up, I would like to give you a list of vegetarian recipes that I am going to use for my meal, which DOES NOT include turkey!♡
Spinach Salad with Cranberries
Ingredients:

• 10 ounce package of fresh spinach
• 1/2 cup dried cranberries
• 1 cup diced tomatoes
• 1/3 cup pistachios, shelled
• 1/3 cup gorgonzola cheese

Preparation:
Combine all ingredients together and serve.

Vegan Pumpkin and Sweet Potato Soup
Pumpkin and sweet potatoes are simmered on the stove top with white wine and fresh thyme in this simple yet delicious and nourishing sweet potato and pumpkin soup. This pumpkin and sweet potato soup is the perfect fall or autumn soup recipe for your vegetarian or vegan meal.
Ingredients:

• 1 tbsp margarine
• 1 onion, diced
• 2 stalks celery, diced
• 1 cup white wine
• 2 tbsp chopped fresh thyme
• 1 1/2 pounds pumpkin, peeled and chopped
• 3 sweet potatoes, chopped
• 7 cups vegetable broth

Preparation:In a large soup pot, heat the onions and celery in margarine for about 2 minutes. Reduce heat to low and add wine. Allow to simmer for five minutes.

Add remaining ingredients and bring to a simmer. Allow to cook for at least 30 minutes, or until pumpkin and sweet potatoes are soft.

Puree in a food processor or blender, if desired, or, mash to desired consistency.

Sweet Potatoes with Marshmallows
Ingredients:

• 8 sweet potatoes
• 1 tbsp vanilla
• 3-5 tbsp sugar
• 1/2 stick of butter
• 1/4-1 tsp nutmeg
• marshmallows

Preparation:Boil or bake sweet potatoes until done. Add all ingredients but marshmallows, mix well. Spray or grease lightly a casserole dish. Bake at 350 degrees until hot. Remove from oven and put marshmallows on top. Place in oven again to brown lightly. Serves 10-12.
Mashed Potatoes with Fresh HerbsA recipe for vegetarian and vegan mashed potatoes with an abundance of flavors from fresh herbs, including basil, rosemary and fresh parsley. These vegetarian and vegan mashed potatoes are so flavorful on their own, you might want to eat them plain. Or, if you prefer, serve with your favorite vegetarian gravy.
Ingredients:

• 4 pounds of potatoes, peeled, chopped
• water for boiling
• 1 tsp salt
• 2 tbsp olive oil
• 2 cloves of garlic, minced
• 1 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• i cup soy milk
• 1/2 cup vegan margarine

Preparation:
In a large soup or stock pot, cover the potatoes with water. Add 1 teaspoon of salt, and bring to a boil. Allow to simmer over medium-high heat until potatoes are cooked, about 30 minutes. Drain and allow to cool slightly.

In a separate pan, saute rosemary and basil. Cook for just one minute, stirring constantly. Remove from heat.

Add the garlic, soy milk, and vegan margarine to the potatoes and mash until desired consistency is reached, adding a bit more liquid if needed. Add the fresh parsley last, and mix well. Season generously with salt and pepper to taste.

Serve with your favorite vegetarian gravy recipe if desired.

Pumpkin Scones
These moist gingered pumpkin scones will fill the kitchen with a wonderful aroma. They're lightly flavored with ginger, but if you like a spicier scone, try adding a bit of nutmeg, cinnamon or allspice.
Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• 1/2 cup sugar
• 3 1/2 cups flour
• 2 tsp baking soda
• 1/2 tsp baking soda
• 3 tsp ginger powder
• 1/2 cup vegan margarine
• 2 cups pureed pumpkin

Preparation:In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda and ginger). Cut in vegan margarine, adding a bit at a time until mixed. Add pumpkin and combine well.

On a lightly floured surface, knead dough a few times, pushing it into a large circle, a few inches thick.

Cut into 12 or so triangular pieces. Imagine you are cutting a pizza so that you get even, triangular slices.

Bake at 425 degrees for 12-15 minutes, or until done.

Vegan Apple PieThis easy vegan apple pie recipe uses a pre-made pie crust and very few ingredients, so it's very simple to prepare. Chopping the apples does take some time however, so if you've got an apple slicer you may want to use that to save time. There's nothing like fresh homemade apple pie!♡

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 15 minutes

Ingredients:

• 4-5 Granny Smith apples, cored and thinly sliced
• 1/3 cup vegan margarine, softened
• 1/3 cup packed brown sugar
• 1 tbsp ground cinnamon
• 1 tsp grated nutmeg
• 1 premade 9 inch pie crust

Preparation:Preheat the oven to 350 degrees.

Places the apples in the crust. Dot with half the vegan margarine. Stir the rest of the margarine into the brown sugar and spices and crumble this mixture on top of the apples.

Bake for 45 to 50 minutes, or until apples are very soft when pierced with a knife.

Enjoy your vegan apple pie!♡

Vegan Pumpkin PieA vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie.♡

Ingredients:

• 3/4 pound silken (soft) tofu
• one 16 ounce can of pumpkin puree
• 1 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp vanilla
• 1 cup brown sugar
• 1 1/2 tbsp molasses
• 1 premade pie crust

Preparation:Preheat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired.

Thanks for reading, and Happy Thanksgiving everyone!♡