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Apple Nachos with Vegan Caramel Sauce

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Layers of sweet crisp apple slices garnished with smooth vegan caramel, dark chocolate, walnuts and coconut - Apple Nachos with Vegan Caramel Sauce, it's like eating a delicious candy apple.
Apple Nachos with Vegan Caramel Sauce

If you like caramel or chocolate dipped apples you are going to love these Apple Nachos with Vegan Caramel Sauce.

This recipe is inspired by a decadent candy apple a friend shared with me a few months ago. The candy apple she shared was dipped in caramel, then chocolate and covered with nuts and coconut, it was so sinfully delicious.

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Vegan Un-Cheesy Potato Broccoli Soup

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Rich and hearty, this Vegan Un-Cheesy Potato Broccoli Soup is full of flavor and comes together in minutes!

Over head shot of Vegan Un-Cheesy Potato Broccoli Soup with crackers on the side.

How's the weather where you are? Are you in an area that got lots of snow? If you are I hope you are staying safe and warm.

No snow here in Texas, just cold temps in the 30 and 40's with lots of wind. My daughter really wants there to be snow. We moved to Texas from Colorado over 12 years ago and she misses the snow. I have to admit I miss it as well, and it would be nice to have snow for a day or two.

When the weather gets frigid cold that's when I crave big bowls of soup.

I hadn't done my grocery shopping but had some broccoli and some potatoes so I made a batch of Un-Cheesy Potato Broccoli Soup.

What's nice is this soup comes together in 30 minutes.

Pan of broccoli on the left and pan of potatoes and carrots on the right.

For a creamy cheesy texture, I added a batch of vegan creamy cheese, which is simply a blending of potatoes, carrots, olive oil and nutritional yeast.

Smashed potatoes on the left and blended vegan cheese on the right.

This soup is a good one to enjoy when the weather is cold and blustery. This weekend I was able to convince my daughter who doesn't like soup of any kind, to give it a try, she loved it.

This creamy, flavorful, delicious bowl of Un-Cheesy Potato Broccoli Soup can be enjoyed as a soup, or as a snack over crispy tortilla chips with salsa.

Vegan Un-Cheesy Potato Broccoli Soup with crackers on the side.

Doesn't that look delicious to you?  Do me a favor, give it a try and let me know what you think.

Spoonful of Vegan Un-Cheesy Potato Broccoli Soup over a bowlful of soup.

Plant Protein Starter Guide

 

Two bowls of Vegan Un-Cheesy Potato Broccoli Soup with broccoli on top and crackers.

Vegan Un-Cheesy Potato Broccoli Soup

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Servings: 12 cups
Author: Celeste @TheWholeServing

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Ingredients

  • 2 ½ lbs. golden potatoes diced
  • 2 carrots washed,peeled and sliced
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 ½ teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 32 oz. box of vegetable stock
  • 12 oz. bag of broccoli florets or one head of broccoli with florets cut into small pieces
  • ½ cup nutritional yeast
  • ⅓ cup olive oil
  • ¼ teaspoon nutmeg
  • salt and pepper to taste

Instructions

  • Place 2 cups of the diced potatoes and carrots in a medium stock pot with 8 cups of water and bring to a boil. Boil until vegetables are fork tender.
  • While potatoes and carrots are boiling, heat 2 tablespoons of oil in a large stock pot, add in the onions and saute until onions are translucent. Add the garlic, oregano and thyme and salute for 1 to 2 minutes more, until fragrant.
  • Add 1 container of the vegetable stock (4 cups), and the remaining diced potatoes, stir and bring to a boil, reduce heat a simmer until potatoes are fork tender.
  • While potatoes are boiling remove smaller pot of potatoes and carrots from pot and place in bowl of blender. Rinse pot add in more water and bring to a boil and add in the broccoli cooking until just tender. You don't want them to overcook.
  • Add nutritional yeast, ⅓ cup of olive oil and 1 cup of vegetable stock to blender bowl with the potatoes and carrots. Blend until smooth and set aside.
  • When potatoes are ready coarsely smash them using a potato masher or fork.
  • Pour the blended mixture into the smashed potatoes and add 2 cups of vegetable stock, broccoli florets and the nutmeg, stir to combine and simmer 1 to 2 minutes more.
  • Add in more vegetable stock if needed. Taste and season with salt and pepper.
  • Spoon into bowls, serve and enjoy!

Nutrition

Serving: 1.5 cups | Calories: 296kcal | Carbohydrates: 36.7g | Protein: 12.6g | Fat: 13.3g | Saturated Fat: 1.8g | Cholesterol: 0mg | Sodium: 80.7mg | Fiber: 9.3g | Sugar: 4.3g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Big bowl of Vegan Un-Cheesy Potato Broccoli Soup with broccoli on top.

Rich and hearty, this Un-Cheesy Potato & Broccoli Soup is full of flavor and comes together in minutes!


15 Most Popular Recipes In 2015

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Happy New Year and welcome to the 15 Most Popular Recipes In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Wow, another year has flown by, can you believe it!!!

I wonder how long it'll take for me to stop writing 2015.

I've been reading a lot of "The Best" and "The Top" of 2015 so I decided I would put together the 15 most popular recipes here. Some of these were posted in 2014, but they were super popular in 2015.

It's really hard for me to pick a favorite. Which one was your favorite? What would you like more of in 2016?

Here you go the 15 Most Popular in 2015!

Spicy Chickpea Burrito Bowl

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

The Best Vegan Sour Cream

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Red Velvet Chocolate Chip Cupcakes

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Queso with Spiced Tortilla Chips

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Roasted Tomatillo & Tomato Salsa

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Northern Bean Cauliflower Soup

Northern Bean Cauliflower Soup, what could be better than a big bowl of soup, crusty bread and a warm cozy couch in front of a toasty fire.

Broccoli Salad With Miso Sesame Dressing

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Apple Cinnamon Sticky Buns

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Chocolate Coconut Streusel Muffins

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Spinach Cannellini Hummus

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Super Easy Hoisin Tofu

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Banana Pumpkin Pancakes

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegetarian Taco Soup

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Roasted Tomato Chutney

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Black-eyed Pea Chili With Collards and Mini Maple Corn Muffins

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

So tell me what was your favorite?  What do you want to see more of from The Whole Serving in 2016?

Shared with: Costal Charm-Show and Share Link Party, Lou Lou Girls-Fabulous Link Party, Home Stories A to Z Link Party, Oh My Heartsie Girl Wordless Wednesday, Best of The Blogosphere Link Party, Pint-Sized Baker 2 Cup Tuesday Link Party, View From In Here, Posed Perfection Creative Ways Link Party, Cornerstone Confessions Titus 2 Tuesday, Marilyn's Treats Over the Moon Link Party

Black-Eyed Pea and Collard Soup

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A new take on an old New Year's Day tradition, Black-Eyed Peas and Collard Soup, slow-cooked perfection.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Ready or not here it comes, 2016!!!

That means it's time for my annual black-eyed peas and green, however, this year I'm putting a twist on the traditional black-eyed peas and greens. I've put them together on a hearty soup.

According to tradition, black-eyed peas represent tiny coins and greens being the color of cash, both symbolize wealth and financial rewards in the new year, and who couldn't use more of financial rewards. For me it also represents health rewards because collard greens can help lower cholesterol levels and protect against cancer, just be sure not to overcook, which is why I add them at the end of the cooking time. Black-eyed peas are high in fiber, potassium, which aids in lowering blood pressure, and they're a good source of protein.
A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.
When it's cold out I crave big bowls of hearty soup so combining the two for this soup just makes sense. Super simple and super easy. Everything goes into the slow cooker, few hours later, soups ready.  Perfect for a cold winter day.
A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

This soup is loaded with fire-roasted tomatoes, celery, carrots, onions, potatoes, black-eyed peas and collards. Even if you don't own a slow-cooker you can still make this soup, just slow cook in a big pot on your stove top.

Start your year off right, make this fill-you-up Black-Eyed Pea and Collard soup, cozy up and enjoy.

Not soup person?, give this Black-Eyed Pea Chili with Collards a try.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Black-Eyed Pea and Collard Soup

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Prep Time: 12 minutes
Cook Time: 8 hours
Total Time: 8 hours 12 minutes
Servings: 6 servings
Author: TheWholeServing

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Ingredients

  • 1 medium yellow or white onion about 1 cup
  • 1 ½ cups sliced carrots about 2 carrots
  • 3 stalks of celery sliced
  • 2 cups gold potatoes diced about 3 medium potatoes
  • 2 cans 14.5 oz. fire roasted tomatoes
  • 1 can 15 oz. tomato sauce
  • 1 32 oz. box vegetable stock
  • 4 cloves garlic minced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh basil
  • ½ teaspoon fine sea salt and cracked black pepper
  • 1 tablespoon smoked paprika
  • ½ teaspoon red pepper flakes optional
  • 2 can 15 oz. black-eyed peas
  • 4 cups collard greens chopped

Instructions

  • Add all ingredients except collards to slow-cooker, stir to combine and cook 3 to 4 hours on high or 6 to 8 on low heat.
  • During the last half hour of cooking time add in the collards and stir to combine.
  • Taste and add more salt and pepper to taste if needed.
  • Serve with bread, have fun and enjoy!

Nutrition

Serving: 1.5 | Calories: 155kcal | Carbohydrates: 31.9g | Protein: 7.1g | Fat: 1.2g | Saturated Fat: 0.2g | Cholesterol: 0mg | Sodium: 728.2mg | Fiber: 8.1g | Sugar: 7.4g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Shared with:  Costal Charm-Show and Share Link Party, Lou Lou Girls -Fabulous Link Party, Home Stories Ato Z Link Party, Oh My Heartsie Girls Wordless Wednesday. View From In Here, Cornerstone Confessions Titus 2 Tuesday

Decadent Dairy-Free Hot Chocolate

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Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

 

There is nothing like cozying up on the couch with a cup of silky smooth, creamy, decadent hot chocolate  when it's cold out. But lately it's felt more like summer here in Texas with temperatures near 80. So I bump the AC temp down just a notch, grab a blanket, a spot on the couch and watch Christmas movies while sipping hot chocolate.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

That's hot chocolate, not hot cocoa, there is a difference you know. Hot chocolate is solid bits of chocolate melted with warm milk while hot cocoa is dry cocoa powder mixed with warm milk. Both are delicious, but to me there is something extra special about the silky texture of warm melted chocolate mixed with smooth creamy milk, dairy-free for me.

I'm a dairy-free milk girl so for this recipe I am using one of the Almond Breeze blends, Almond/Coconut and it's topped off with coconut cream and toasted coconut. Warning this is a very decadent recipe, adding extra milk will make it less rich.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

 

 

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

It's so simple, just warm your milk, add chocolate and stir. When the chocolate is all melted pour in a mug and top with whipped coconut cream and toasted coconut.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

Not into coconut? Choose another blend, in fact Almond Breeze has a brand new blend of Almondmilk and Cashewmilk. You can top it off with shaved chocolate, caramel sauce, crushed peppermint candy, pumpkin spice or the good old traditional marshmallows the list is endless. Have fun with it!

 

cashewmilkSource

Make this and you'll be crowned Hot Chocolate Queen or King.

Cozy up with a cup of Decadent Dairy-Free Hot Chocolate topped with creamy coconut cream and toasted coconut.

Decadent Dairy-Free Hot Chocolate

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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2
Author: TheWholeServing

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Ingredients

  • Toppings
  • 1 can full fat coconut milk
  • coconut chips toasted
  • 2 cups AlmondMilk Coconut Blend
  • 1 teaspoon vanilla
  • pinch of salt
  • 8 oz. semi-sweet dark chocolate chopped
  • 1 or 2 tablespoons maple syrup as sweetener optional

Instructions

  • Gently open can of coconut milk and scoop off the top thickened cream. You can use the clear liquid on the bottom in smoothies.
  • Transfer to covered storage container and store in fridge until ready for use.
  • Place a hand full of coconut chips in a dry saute pan on medium heat and saute dry until lightly toasted. Transfer to a bowl,set aside until ready for use.
  • Place milk and one cinnamon stick in medium saucepan over medium heat until hot, but not boiling about 180 to 190 degrees.
  • Stir in chocolate until all melted and smooth.
  • Pour into mug, garnish with whipped coconut cream and toasted coconut.
  • Serve and enjoy!!!
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

I blended my AlmondBreeze with chocolate, what will you blend with yours? To celebrate their newest blend AlmondBreeze is giving away a kitchen prize pack. Visit AlmondBreezeBlendabilities.com and submit what you will make with their newest blend for a chance to win.

This post is sponsored by Almond Breeze Almondmilk. Enter for a chance to win the Ultimate Kitchen Prize Pack, get great savings and ideas for delicious Blendabilities at AlmondBreezeBlendabilities.com.

Linked to the following: Costal Charm Show and Share Link Party, Lou Lou Girls Fabulous Link Party, Home Stories A to Z, Oh My Hearts Girl Wordless Wednesday, The Melrose Family Whimsy Wednesday Link Party

Chopped Kale Salad

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Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Hi everyone, I hope you all had a Happy Thanksgiving Weekend!

Did you eat lots of food? Watch any football? Do any shopping?

I ate lots of food, watched football, but when it was obvious to me my team wasn't going to win, I did some shopping on-line. Unfortunately for me some of the items I wanted weren't available on-line, but were available in the store. So my daughter and I went out in the pouring rain to Target and Old Navy to do some in store shopping. It was a bit crowded but I was able to get in and get out with everything I wanted.

After shopping and a bit of overindulging in some desserts I decided to go for something lighter like this Chopped Kale Salad. There's nothing like a good clean salad after a little overindulgence, don't you think?

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

I made a big bowl of this good stuff and grazed on it throughout the day. I simply mixed in some ingredients I had in the fridge. Chickpeas and pecans were added to make it a hearty salad that can be eaten alone as a meal. Dried cranberries I added because I love cranberries on any salad. Stored in an airtight container in the fridge this salad stays crisp and fresh, simply drizzle on the dressing before serving.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Enjoy this salad as a meal, a side to sandwiches, or as a topping for other veggies, like I did with my sweet potato.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Now lets talk about the dressing, it's an adapted version of No Honey Mustard Sauce from Minimalist Baker. Honey mustard is a staple in my house, but I couldn't find a good vegan version, until I tried Dana's version from Minimalist Baker. She nailed it, my daughter who is the honey mustard Queen and eats honey mustard on her fries, burgers, nuggets on everything, loves it.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Super easy, super delicious this salad will give you all the energy you need to keep moving. Go ahead, enjoy your family, friends, shopping, football games, Hallmark and Lifetime Christmas movies and this awesome salad and have yourself a wonderful holiday shopping season.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Chopped Kale Salad

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Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 to 6
Author: TheWholeServing

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Ingredients

  • Salad
  • 8 cups chopped curly kale
  • 1 medium carrot julienned
  • ½ medium red onion thinly sliced
  • 1 15 oz. can chickpeas rinsed and drained
  • ⅔ cup dried cranberries
  • ½ cup roasted pecans
  • ½ teaspoon fine sea salt
  • Dressing
  • 2 tablespoons creamy cashew butter
  • 1 tablespoon stone ground mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoon maple syrup
  • 2 to 3 tablespoons plain unsweetened almond milk

Instructions

  • In a large bowl toss in all salad ingredients except the salt.
  • Sprinkle on the salt and with clean hands toss and gently message salad between your fingers.
  • Whisk together all of the dressing ingredients. Plate salad and drizzle with dressing.
  • Have fun and enjoy!
Store any leftover salad in an airtight container in the fridge.

Notes

Store any leftover salad in an airtight container in the fridge.

Nutrition

Serving: 1.5 cup | Calories: 232kcal | Carbohydrates: 33.2g | Protein: 8.3g | Fat: 9.5g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 350.9mg | Fiber: 7.7g | Sugar: 14.2g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

 

Linked with: Ducks'n a Row Wonderful Wednesday Link Party, Urban Naturale Healthy, Green and Natural Link Party, View From In here #WAYWOW Link Party

Slow-Cooked Cran-Blueberry Sauce

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Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from a side dish to a star dish.

Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.

Happy Tuesday All!

I hope everyone is having a wonderful Thanksgiving week, I'm looking forward to spending some much-needed time with extended family and friends.

Today I'm here with a quick post to share a super-simple slow-cooked cranberry and blueberry sauce. If you have never made cranberry sauce using fresh cranberries, you have to give this a try.

Growing up we always had jelled cranberry sauce from a can. But after making fresh sauce many years ago, I haven't reached for the can, only bags of fresh cranberries and this year I added blueberries.

Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

What's nice about using the slow-cooker is it gives you time to do other things on your getting ready for Thanksgiving to-do list. This will hands down be the easiest dish on the menu. Place everything in the cooker and it will do its thing.

Super simple and delicious, this Slow-Cooked Cran-Blueberry Sauce may just be upgraded from side dish to star dish.

Simple and easy right?  I told you so, now go make some and have yourself a Happy Thanksgiving!!!

Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.
Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.

Slow-Cooked Cran-Blueberry Sauce

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Condiments
Cuisine: American
Keyword: blueberry saucecranberry sauceslow-cook
Prep Time: 3 minutes
Cook Time: 6 hours
Author: Celeste

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Ingredients

  • 1 12- ounce bag fresh cranberries
  • 2 pints of fresh or frozen blueberries
  • ½ cup brown sugar
  • 1 teaspoon orange zest
  • juice from one large orange about ½ cup
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg

Instructions

  • Place all ingredients in the slow-cooker, stir to combine.
  • Cook on high 3 to 4 hours or 6 to 8 hours on low or until berries have popped open and sauce is bubbly and starts to thicken.
  • Taste and adjust sugar if needed, I like a less sweet sauce. Sauce will thicken as it cools.
  • Serve warm or at room temperature.

Nutrition

Serving: 2tablespoons | Calories: 61kcal | Carbohydrates: 15.6g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2.8mg | Fiber: 2.1g | Sugar: 11.7g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Bowl of cran-blueberry sauce with a bowl of stuffing and flatware in the background, and a small plate of stuffing with some cran-blueberry sauce spooned over the stuffing.

Pumpkin Apple Tart

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Pumpkin and Apple, together they are better and simply delicious. This Pumpkin Apple Tart just may be a favorite for your family.

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

I love apples and I love pumpkins, and together I love them more!

Make this one for all of your vegan family and friends you have coming for Thanksgiving or make and take if you're  vegan so you'll be sure there will be dessert for you.

Not only is this vegan, it's gluten-free and easy, let me repeat, easy to make.

My sister-in-law mentioned that she may be gluten intolerant because she has been having problems when consuming some grains. So I thought I would make a gluten-free dessert. This is my first gluten-free crust ever and I'm quite surprised at how well it turned out.

I used Bob's Red Mills Gluten-Free 1:1 Baking Flour, no this is not a sponsored post, I'm just sharing an awesome product that makes baking gluten-free so much easier. No need to mix this and that, it's done for you.

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

My first go with this yielded a down right crumbly crust mess. I played with the ingredients and I had the flakey crust I wanted. This crust recipe will give you enough to make two 9-inch tarts or one 9-inch tart and 4 to 6 small 4-inch tarts or 10 to 12 small 4-inch tarts, your choice.

My first go round I mixed everything by hand, but the second time I used my handy-dandy food processor. When it's time to press the dough out in the tart pan if you have small children this would be a great time to include them. It'll be like playing with playdough.

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

After tossing the sliced apples with sugar and pumpkin pie spice, simply arrange the apple slices in the tart shell, spread the pumpkin mixture and bake. My first time making this I used tapioca starch as the thickener and it was too slimy, so I switched to arrowroot, much, much better.

This is a simple and easy recipe, the hardest part is waiting for the tart to cool before devouring these scrumptious desserts.

Happy Baking and Happy Thanksgiving!

Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.
Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.
Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

Pumpkin Apple Tart

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Sweets
Cuisine: American
Keyword: holiday bakingpumpkin pietarts
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Author: Celeste

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Ingredients

  • Gluten-Free Crust
  • 2 ¼ cup Bob's Red Mill Gluten-Free 1:1 Baking Flour
  • 12 tablespoons of vegan butter or real butter if not vegan
  • 6 to 8 tablespoons cold water
  • 1 teaspoon fine sea salt
  • Tart
  • 2 cups thin sliced Granny Smith apples about 5 small apples or 3 large
  • 1 tablespoon natural sugar
  • 1 teaspoonpumpkin pie spice
  • 2 cupspumpkin puree
  • ¼ cup brown sugar
  • ¼ cup natural sugar
  • 1 ½ teaspoonpumpkin pie spice
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoon arrowroot

Instructions

  • Place flour, salt, and butter in the food processor and pulse while adding water a little at a time.
  • When dough starts to come together and is still a bit crumbly, transfer dough to a floured surface and pat together with floured hands. Dough may be crumbly but will come together when squeezed between your fingers.
  • Divide dough in half and place one half into a 9-inch tart pan with a removable bottom.
  • Press dough into pan and up the sides with the tips of your fingers.
  • Use the other half to make 6 to 8 4-inch tarts or another 9-inch tart. I lightly oiled my 4-inch tart pans becauce they did not have a removable bottom, to make removing them from the pan easier. Set dough aside while you slice and mix together the pumpkin mixture.
  • Peel and thinly slice apples, place in a large bowl, sprinkle on the sugar and pumpkin pie spice, toss to coat.
  • In a medium bowl, whisk together pumpkin puree, brown sugar, natural sugar, pumpkin pie spice, almond milk, vanilla until well combined. Add the arrowroot and whisk until well combined and there are no lumps.
  • Arrange apples on the tarts and spread 1 to 1 ½ tablespoon pumpkin mixture over the small 4-inch tarts, use the remaining mixture over the large tart. If making two 9-inch tarts just divide the mixture between the two.
  • Bake tarts on a parchment lined baking pan for 20 to 25 minutes in a 350 degree oven. Pumpkin mixture may be slightly jiggly but will set as it cools.
  • Serve tart with coconut cream.
  • Have fun and enjoy!!!

Nutrition

Serving: 1Slice | Calories: 274kcal | Carbohydrates: 34.3g | Protein: 3.1g | Fat: 14.3g | Saturated Fat: 4.5g | Cholesterol: 0mg | Sodium: 7.1mg | Fiber: 2.4g | Sugar: 13.3g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.
Pumpkin and Apple, together thay are better and simply delicious. It just may be a favorite for your family.

Pumpkin Cake With Pumpkin Spice Glaze

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Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Can you believe there are only 15 days until Thanksgiving, and the mad rush for holiday shopping?  I think this year I'll skip the madness and do most of my shopping on-line. I just want to chill and enjoy friends and family.

I've been giving some thought to what desserts I'll make this year, in addition to the traditional pumpkin pie I've decided to try making pumpkin cake. I have never made a plain pumpkin cake before. I've made desserts with pumpkin in them, but never a plain and simple pumpkin cake.

After several tries I nailed it!!!

Sweet, moist, delicious Pumpkin Cake with the most decadent glaze. I took some to my staff at my center and they all confirmed its deliciousness.

 

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

 

 

 

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

The glaze gives this cake an extra layer of moistness as soaks into the cake. However, if you like you can make it thicker and less of it will be absorbed into the cake.

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

This cake will be one of the vegan dessert options, but based on my staffs reaction non-vegans may not leave any for the vegans in the group.  Just look at the deliciousness. You know you want some, it's lick your lips delicious.

 

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Pumpkin Cake With Pumpkin Glaze

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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Author: TheWholeServing

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Ingredients

  • Cake
  • 2 cups all-purpose flour
  • 1 cup all-natural sugar ½ cup more if you like a sweeter cake
  • 1 ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup almond milk
  • 1 ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • Glaze
  • 1 cup powdered sugar
  • 2 tablespoons almond milk
  • 1 tablespoon pumpkin puree
  • ½ teaspoon pumpkin pie spice
  • ¼ teaspoon vanilla extract

Instructions

  • Pre-heat oven to 350 degrees and brush a bundt pan with oil or spray with cooking spray.
  • Whisk together flour, sugar, baking powder, baking soda, salt and pumpkin pie spice in a medium bowl to remove any lumps.
  • In a smaller bowl mix together the milk, pumpkin puree and vanilla extract.
  • Pour into the flour and mix with hand mixer until well combined, about 2 to 3 minutes.
  • Transfer to baking pan and place in center of oven to bake for 30 to 35 minutes or until a toothpick inserted comes out clean. Allow cake to cool slightly before inverting cake onto serving dish.
  • While cake is baking mix together the glaze ingredients until smooth and creamy.
  • Drizzle glaze over cake, slice and serve.
  • Store leftover cake, if you have any, in an airtight container in the fridge. Heat slightly before serving.

Nutrition

Calories: 204kcal | Carbohydrates: 45.9g | Protein: 3g | Fat: 1.4g | Saturated Fat: 0.1g | Sodium: 254mg | Fiber: 1.8g | Sugar: 27.6g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Serve them cake, Pumpkin Cake with Pumpkin Spice Glaze. It's sweet, moist, decadent and oh so easy to make.

Pumpkin-Cake-Long-Pin

Sweet Potato Lentil Stew

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.         #FallWithATwist #CollectiveBias

Sweet Potato, lentils, and MorningStar Farms meal starters crumbles make this stew perfect for those cold weather days.

The weather here in Texas is getting cooler and closer to the time when I can put on a pair of boots and wrap a scarf around my neck and not feel the need to peel it all off by the late afternoon. I'm looking forward to sipping hot tea in the afternoons and snuggling up on the couch in front of a cozy fire with a big bowl of hearty stew for dinner.

This Sweet Potato Lentil stew is true comfort food that screams Fall!!!

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Savory Carrot Muffins

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 Savory Carrot Muffins, tender, slightly sweet, and simply delicious. A perfect companion to a bowl of soup.

Savory Carrot Muffins, tender, slightly sweet, and simply delicious. A perfect companion to a bowl of soup.I absolutely love Carrot Cake muffins, but this time around I'm sharing Savory Carrot Corn Muffins, yes I went in the opposite direction from sweet to savory.  I used the basic recipe my Mom always used when I was a child to make cornbread, but I've replaced the eggs with carbonated water and added shredded carrots.

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Buckwheat Pumpkin Clusters

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Sweet and crispy Buckwheat Pumpkin Clusters a perfect anytime snack.

Sweet crispy Buckwheat Pumpkin Clusters a perfect anytime snack.

You know when you're munching on food and you tell yourself "just one more bite",  but before you know it you've eaten the entire thing.  Well let me warn you, these Buckwheat Pumpkin Clusters will be that kind of food.

Buckwheat, yes it's more than just a stuffing for pillows. We started eating buckwheat about 5 years ago, we use it in cereals, salads and my daughter loves eating it by the handfuls even though it has very little flavor. She says it's like

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How To Make Pumpkin Pie Spice and Pumpkin Puree

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Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

Pumpkin pancakes, cookies, pies and lattes, all good reasons to have pumpkin pie spice available. This year why not make my own, if you're like me you probably have all of the ingredients in your pantry. I'll admit my spice and herb shelf overflows with a ridiculous amount of items I had completely forgotten. I finally buckled down and reorganized my stash of herbs and spices, no more falling in my face spice jars when I open the pantry.

As I organized I realized I didn't need to purchase a lot of these spices and herbs. That's when I decided to make my own pumpkin pie spice, I had all the ingredients.

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Blueberry Breakfast Bread

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Quick, simple, moist and delicious Blueberry Breakfast Bread, but it's not just for breakfast it's perfect anytime of the day.

It's September and that means it's the end of blueberry season.

Blueberries are tasty and super good for our bodies.  They're loaded with antioxidants, help reduce DNA damage, which may just help against ageing and cancer, may lower blood pressure and fight against heart disease, improve brain function and memory, and they may help reduce muscle soreness after strenuous exercise. For more information on the benefits of blueberries check out Authority Nutrition.

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Napa Summer Salad

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Crisp, sweet and savory all together in one delicious salad. Fresh fruits from the summer, use your seasonal fruits before they're gone.

Napa-Summer-Salad.2

It's hard to believe summer is almost over, it happened so fast!

Truth be told, I'm happy to be entering the last 4 months of the year, it's my favorite time of the year.

Cooler temperatures, holiday cooking and spending more time with family and friends.

I hope you've been eating lots of good summer foods. I personally have been eating lots of salad, "Summer Salads", salads loaded with fresh fruits of the summer. There's nothing better than a chop, mix and eat salad, no need to turn on the oven, just simple, quick and delicious!

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Black and White Strawberry Lemon Cake

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This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PurelySimple #CollectiveBias

Black-&-White-Strawberry-Lemon-Cake-T

Life's a celebration and for the rest of the year there are celebrations every month. August 29-nephew's Birthday, September 7- Labor Day, September 16-brother's Birthday, September 28-brother's Wedding Aniversary, September 29-my Birthday, October 29-daughter's Birthday, November 26-big sister's Birthday and Thanksgiving Day, December 23-Parents 61st Wedding Aniversary and December 25-Christmas Day. Wow, what a list, that's a lot of celebrating and this Black & White Strawberry Lemon Cake  can add some "Happy" to just about any celebration.

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Grilled Tofu Wraps

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Crispy grilled on the outside and tender on the inside, these Grilled Tofu Wraps will blow you away served with a bold sesame mustard dipping sauce.

Grilled-Tofu-Wrap.4

It's been a few days since my last post, it's Back to School, and that's a super busy time for me at work. But I'm back today with a recipe inspired from a recent shopping trip to Whole Foods Market. I was there picking up ingredients for blog recipes, as I about to leave I decided to get a custom made to order wrap from their sandwich bar.

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Fruity Spinach & Arugula Salad

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Fruity-Spinach-&-Arugula-Salad2

Sweet, tart and crisp are words I would use to describe this salad. Sweet juicy nectarines and tart cherries, what a combination for this Fruity Spinach & Arugula salad. This salad was created out of a need to use some ripe cherries and nectarines before they were past their prime.

This might possibly be one of the quickest salads I've made, ever!

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Kale Corn Relish Salad

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Crisp, creamy, delicious powerhouse salad, this Kale Corn Relish Salad is perfect for lunch or dinner. Kale Corn Relish Salad
 Powerhouse veggie, Star of the party!
This salad served as a dip and was the star of the party.  I am lover of all things kale, I start everyday with a green smoothie that always includes kale, but not everyone loves kale as much as I do, so I wasn't sure if this dish would be a hit. My thought was if it wasn't there would be more for me. Turns out everyone loved it, even the children, oh how I love it when the little ones eat their veggies and love them.

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Spinach Garlic & Herb Spread

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Garlic-and-Herb-Spread-1

Sometimes making a complete meal is just to exhausting and all I want to do is just eat.

So lately I buy and prep -  simply wash, chop and package my fresh fruits and veggies, so when I'm ready, it's ready. Having the healthier options prepped makes it so much easier to stay on track.

I've also added a new cracker to my snack list, Blue Diamond Artisan Nut Thins, they are so addicting.  These wheat and gluten-free crackers come in sesame seeds, multi-seeds, asiago cheese, chia seeds and flax seeds, they go well with almost everything, especially Spinach Garlic & Herb spread. They also have 400mg of ALA omega-3 and 21 grams of whole grain.

Blue-Diamond-Flax-&-Mult-Seeds-Crackers

The vegetarian version of this spread is made with Parmesan.

Vegetarian-Garlic-&-Herb-Spread

Vegetarian-Garlic-&-Herb-Spread.3

The vegan version has a bold nutty flavor, compliments of nutritional yeast. I added in spinach to bump up the nutritional value, but you can easily switch it for kale, chard or a mix of all three.

These spreads will satisfy the vegetarians, vegans and those in between. It's a must add to your snack list, also makes a great spread for sandwiches and wraps.

Vegan-Garlic-&-Herb-Spread

Vegan-Garlic-&-Herb-Dip

Spinach Garlic & Herb Spread-Vegetarian

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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 to 10 ozs.
Author: Celeste @TheWholeServing

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Ingredients

  • 8 oz. package of cream cheese softened
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup freshly shredded parmesan cheese
  • sea salt and pepper to taste
  • ⅔ cup chopped fresh spinach frozen can be used

Instructions

  • In a medium bowl mix softened cream cheese, garlic and onion powder until well combined.
  • Mix in the cheese, taste and add in salt and pepper to taste.
  • Fold in the chopped spinach until well combined.
  • Transfer to serving dish.
  • Serve and enjoy!!

Nutrition

Serving: 2Tablespoons | Calories: 64kcal | Carbohydrates: 1.1g | Protein: 2.2g | Fat: 5.8g | Saturated Fat: 3.3g | Sodium: 101.5mg | Fiber: 0.1g | Sugar: 0.5g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Spinach Garlic & Herb Spread-Vegan

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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 to 10 oz.
Author: Celeste @TheWholeServing

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Ingredients

  • 8 oz. package of cream cheese alternative softened (I used Go Veggie)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ cup nutritional yeast
  • sea salt and pepper to taste
  • ⅔ cup chopped fresh spinach frozen can be used

Instructions

  • In a medium bowl combine softened cream cheese alternative, garlic and onion powder until well combined.
  • Stir in nutritional yeast, taste and season with salt and pepper to taste.
  • Fold in chopped fresh spinach until well combined.
  • Transfer to serving dish.
  • Serve and enjoy!!!

Nutrition

Serving: 2Tablespoons | Calories: 61kcal | Carbohydrates: 2.2g | Protein: 2.9g | Fat: 5g | Saturated Fat: 2.7g | Sodium: 54.2mg | Fiber: 1.1g | Sugar: 0.7g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

Blue-Diamond-Artisan-CrackersIf you make these dips or try these crackers please let me know what you think, I'd like to know.

This post was sponsored by Blue Diamond Nut Thins.

Shared with: Lou Lou Girls-Fabulous Party

Strawberry & Chocolate Chia Smoothie

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Chocolate-Strawberry-Chia-Smoothie.4

Chocolate for breakfast, yum.

What, you don't eat chocolate for breakfast?  Well, after trying this Strawberry & Chocolate Chia smoothie, you may want to have it for breakfast everyday, it's quick, simple and "Easy as Breeze" to make.

I was first introduced to chia seeds about 5 years ago while training for my first half-marathon. Athletes, especially runners use Chia seeds to help prolong hydration and help retain electrolytes as well as endurance.  While training I included them in my morning and after workout smoothies. My half-marathon was a fall event so most of my training was during the hot Texas summer, so I really needed to stay hydrated.

I wanted to learn more about the small but mighty chia seed and here's a bit of what I found.

15 to 20 grams (2 to 3 tablespoons) of Chia a day will provide you with all the omega-3 your body needs. Reference:Dr. Wayne Coates-AZChia.com

Increased and sustained energy levels, mental clarity, stable blood sugar levels, bone health, increased fiber intake, weight management and healthy hair, skin and nails, these are just a few of the benefits you may have if you include Chia seeds to your daily diet.

Chia seeds are tiny black & white seeds that used to be a staple food in Aztec and Mayan times. Chia's are nutrient dense, 20% omega-3, high in vitamins and minerals (calcium, potassium & magnesium), 20% protein, high in antioxidants, 37% dietary fiber and it's a gluten-free whole grain, which has little flavor.

You can eat them dry, which is the way my daughter likes them or they can be soaked before consuming. Chia seeds can absorb up to 10 -12 times it's weight in liquid. One teaspoon of Chia seeds will make approximately ten teaspoons of Chia gel. There is no other grain that compares to the Chia seed.

Because chia is easy to digest and digest slowly they are great in stabilizing blood sugar levels, which is helpful for people with type-2 diabetes.

Chia may be a benefit in improving cardiovascular health because of is omega-3 to omega-6 ratio. It benefits brain, neurological function and arthritic conditions.

They also have high levels of calcium, making it great for bone health. One tablespoon of Chia seeds contain as much calcium as two glasses of milk.

There you have it, a boat load of information about chia seeds, now on to the recipe.

I usually start with plain unsweetened almond milk, but with this recipe I started with chocolate Blue Diamond Almond Breeze, smooth and creamy perfection!

Ingredients-Chocolate-Strawberry-Smoothie

I've been loving strawberries lately, and since I think chocolate and strawberries are great together, I put them together in this smoothie. During the hot summer months I freeze fresh fruits for quick cool me down, "Easy as Breeze"  smoothies.

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Guilt-free delectable goodness!!!!

Chocolate-Strawberry-Chia-Smoothie.2

 

Strawberry & Chocolate Chia Smoothie

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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 16 oz.
Author: Celeste @TheWholeServing

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Ingredients

  • 1 ½ cups Blue Diamond Almond Breeze chocolate milk
  • 3 tablespoons chia seeds
  • 2 tablespoons cacao powder
  • 20 or more frozen strawberies
  • 3 to 5 pitted dates

Instructions

  • Place all ingredients into bowl of blender, blend until smooth.
  • Taste, if you prefer a sweeter smoothie add in more dates, blend until smooth.
  • Pour into serving glasses.
  • Serve and enjoy!

Nutrition

Serving: 16oz | Calories: 402kcal | Carbohydrates: 72.5g | Protein: 10.9g | Fat: 11.7g | Saturated Fat: 4.8g | Cholesterol: 0mg | Sodium: 117.5mg | Fiber: 13.7g | Sugar: 55g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

 

Chocolate-Strawberry-Chia-Smoothie

 

"This "Easy as Breeze" post is sponsored by Almond Breeze Almondmilk. For more "Easy As Breeze" recipes made with five ingredients or less, visit Almond Breeze on Facebook (http://facebook.com/almondbreeze), Twitter (http://twitter.com/almondbreeze), Instagram (http://instagrram.com/almondbreezeus) and Pinterest (http://pinterest.com/almondbreeze)."

 

Chili Chocolate Bark

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Titled-Stack-of-Bark

Superfood, Super Delicious, Chili Chocolate Bark!

It's so amazingly yummy, you may lose your self-control.

Smooth dark chocolate with a crunch of cashew, dried coconut and a hint of heat from hot chili oil, every bite will leave you wanting more.

I'm not a big candy bar eater, but I love making batches of bark because I control the ingredients. I usually make a double batch and freeze half, if I lose control, there's always more.

That's what great about bark, other than the fact that it's delicious, it's fast and easy to make.

Chili-Chocolate-Bark.2

As far as candy goes, I like to think of this as a much healthier version of candy.

Dark chocolate...good for your heart.

Coconut...speeds metabolism, high in fiber and improves digestion.

Cashews...lower in fat than most other nuts and high in proanthocyanidins,  a flavanol which help keep cancer cells from dividing.

Ingredients-Chili-Chocolate-Bark

This bark is a melt in your mouth slab of deliciousness with just a touch of heat from the addition of hot chili oil.

Hot chili oil... anti-inflammatory and analgesic properties.

The heat in this bark is subtle and warms a bit after swallowed. You may just need to make more than one batch, one to share and one just for yourself.

Chili-Chocolate-Bark

Chili Chocolate Bark

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Sweets
Cuisine: American
Prep Time: 10 minutes
Servings: 10 -12
Author: Celeste @TheWholeServing

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Ingredients

  • ½ cup coconut chips
  • 12 oz. package of dark chocolate chips
  • 2 tablespoons coconut butter
  • ¼ to ½ teaspoon hot chili oil
  • 3 tablespoons cashew butter
  • 3 cups whole cashews

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • Place all but 3 tablespoons of coconut chips in food processor, process until finely shredded, set aside for later.
  • Place a medium glass or metal bowl over simmering water bath.
  • Place chocolate chips, coconut butter and hot chili oil in bowl and stir gently as it begins to melt.
  • Remove bowl from saucepan when almost all of the chocolate chips are melted, add in the cashew butter and continue to stir until mixture is smooth and all chips are melted.
  • Mix in the cashews and shredded coconut until well combined.
  • Transfer mixture to parchment lined baking sheet and spread evenly. Sprinkle on remaining coconut chips, and place in fridge, allow to cool completely.
  • When completely firm, break into pieces.
  • Serve and Enjoy!
Store any leftovers in an airtight container in the fridge.

Notes

Store any leftovers in an airtight container in the fridge.

Nutrition

Serving: 2oz. | Calories: 226kcal | Carbohydrates: 18g | Protein: 4.9g | Fat: 17.1g | Saturated Fat: 6.2g | Cholesterol: 3.1mg | Sodium: 5.2mg | Fiber: 1.9g | Sugar: 10.6g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!
Stack-of-Bark

 

This post was shared with: Pint Sized Baker-Two Cup Tuesday, Lou Lou Girls-Fabulous Party, Marilyn's Treats-Wake Up Wednesday, My Rays Of Sunshine-Wine'd Down Wednesday

Cinnamon Sugar Donut Muffins

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Pin-to-Plate

Recipes I've Pinned, finally making it to my plate-Cinnamon Sugar Donut Muffins

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You know how we Pin, Pin, Pin to our Pinterest boards, how many of those recipes do you actually go back and make?

I finally succumbed to the daily nagging from my daughter and made a batch of these Cinnamon Sugar Donut Muffins. Wow, they're definitely on the "Must Make" list of Pinterest recipes, plus they're easy to make. I pinned them from Texanerin Baking, a blog I've been following for quite some time, check her out.

Not only are they easy, they're quick, moist, tender and egg free, you'll never miss them.

SBS-Ingredients-Cinnamon-Sugar-Donut-MuffinsI followed the recipe for the most part, but I did however, omitted the step of dipping the muffin into melted vegan butter before dipping into the cinnamon sugar, just didn't want to add any extra calories. Dipping them in the butter before the sugar will get more sugar on your muffins, but dipping the muffins in the sugar while they are still warm worked for me.

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Enjoy them with a glass of almond, cashew or any milk of your choice, a cup of tea or coffee. But let me warn you, it's hard to eat just one or two or three or four.

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Above-Cinnamon-Sugar-Donut-Muffins

It's a big hit with my family, I made a second batch using my donut pan.

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Cinnamon Sugar Donut Muffins

Recipe fromTexanerin Baking
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 32
Author: Celeste @TheWholeServing

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Ingredients

  • 1 ¾ cups white whole wheat or plain all-purpose flour
  • ½ cup unrefined sugar or granulated sugar for sweeter muffins use ¾ cup
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 2 teaspoons ground cinnamon
  • 1 cup applesauce
  • ½ cup almond milk warmed
  • ½ cup melted refined coconut oil or canola oil
  • 2 tablespoons maple syrup
  • ⅓ cup melted vegan butter or melted coconut oil
  • 3 tablespoons of granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.
  • In a medium bowl, mix together the first five ingredients.
  • In a large bowl mix the applesauce, warm milk, oil and syrup.
  • Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.
  • Fill the muffin tin almost to the top.
  • Bake for 8 to 10 minutes or until muffins spring back when touched.
  • While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.
  • When muffins are done, allow the to cool slightly enough to handle them.
  • Turn them out of the pan and roll them in the sugar mixture, coating them completely.
  • If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.
  • Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm.
  • Store leftovers in an airtight container in the fridge, that's if you have leftovers.
  • Have Fun and Enjoy!

Nutrition

Serving: 1Mini Muffin | Calories: 101kcal | Carbohydrates: 11.7g | Protein: 0.8g | Fat: 5.9g | Saturated Fat: 2.4g | Cholesterol: 0mg | Sodium: 53.9mg | Fiber: 0.5g | Sugar: 5.8g
Did you make this recipe?Let us know! Please rate and share your comments, recipe adaptions, suggestions and any questions!

If you make this please share your experience with a comment below and share a picture on Instagram with the hashtag #thewholeserving, I'd love to see your version!

Shared with:  Peek Into My Paradise-Tickle My Tastebuds Link Party#59

Soba Noodle Soup

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Several years ago a friend took me to this quaint authentic Vietnamese restaurant, Pho Mac. and I fell in love with their noodle soup. It was my first time experiencing the herb combination of mint, cilantro, basil and flat leaf parsley, such a fresh combo. But that's not all, the soup was topped with crunchy bean sprouts and jalapeno, that did it for me, whenever I go there I always get that soup.

So this dish is inspired by that soup.

The difference between their soup and my version is the addition of carrots, parsnips and toasted sesame oil.

Spirilized-Veggies

The restaurant version of the soup was served with a spicy sweet sauce, so I created my version as well. A combination of tamari, agave, sesame oil, ginger, garlic and hot chili oil served alongside sriracha sauce.The perfect balance of heat and sweet.

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I kept this version pretty simple, but you can easily add sliced mushrooms, bok choy or any other vegetable you choose.

This protein, power-packed soup will fill you and thrill you!

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Soba Noodle Soup

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Soups and Stews
Keyword: easy dinnersoba noodlessoups
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 9 minutes
Author: Celeste

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Ingredients

  • 6 cups vegetarian vegetable stock
  • 1 tablespoon minced garlic
  • 1 ½ teaspoon minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 1 large carrot spirilized or julienned
  • 1 large parsnip spirilized or julienned
  • 8 oz. soba buckwheat noodles
  • 1 tablespoon tamari
  • 1 tablespoon agave nectar
  • 1 tablespoon tomato paste
  • ½ teaspoon minced ginger
  • ½ teaspoon garlic minced
  • ½ teaspoon hot chili oil
  • sriracha hot chili sauce

Instructions

  • Pour stock into a large pot, add in 1 tablespoon of minced garlic, 1 ½ teaspoon of minced ginger and 1 tablespoon toasted sesame oil to stock, stir to mix and bring tto a boil.
  • While the stock is coming to a boil, sprailize or jullien the carrot and parsnip, set aside.
  • When the water come to a boil add soba noodles to stock pot, stir and prepare according to package directions. My noodles only took 4 minutes to cook.
  • During the last minute of cooking time for the noodles stir in the carrots and parnips. After final minute of cooking, cover and remove from burner.
  • In a small bowl mix together tamari, agave, tomato paste, ½ teaspoon minced ginger, garlic and hot chili oil.
  • Fill half of a small condiment dish with sriracha hot chili sauce fill the other half with the tamari sauce mixture.
  • Spoon soba noodles into serving bowls and garnish with scallions, sprouts, chopped cilantro, mint and parsley and sliced jalapeno.
  • Serve with the tamari and hot sauce.
Garnish your noodles with scallions,cilantro, parsley, mint, sprouts and jalapeno.

Notes

Garnish your noodles with scallions,cilantro, parsley, mint, sprouts and jalapeno.

Nutrition

Serving: 1cup | Calories: 193kcal | Carbohydrates: 38.2g | Protein: 6.5g | Fat: 3.1g | Saturated Fat: 0.4g | Sodium: 534.1mg | Fiber: 2g | Sugar: 4.8g
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Sesame-&-Ginger-Soba-Noodles-Titled

 

Shared with: Marilyn's Treats-Anything Goes, Lou Lou Girls-Fabulous Party #65