Delicious Muse


Cinnamon Hot ChocolateIngredients:
1 tablespoon cocoa powder
1 tablespoon sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons + 3/4 cup nondairy milk (something a bit thicker like almond) measured separately
1. In your favorite mug combine the cocoa powder, sugar, cinnamon, vanilla and 2 tablespoons of milk. Mix thoroughly with a fork until you’re left with a thick chocolatey syrup. Set aside.
2. Warm the 3/4 cup of milk over medium heat until it reaches your desired temperature.  
3. Pour the warm milk into the chocolate syrup and give it a good stir.
4. Drink up while it’s still hot!

Cinnamon Hot Chocolate
Ingredients:

  • 1 tablespoon cocoa powder
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 2 tablespoons + 3/4 cup nondairy milk (something a bit thicker like almond) measured separately
1. In your favorite mug combine the cocoa powder, sugar, cinnamon, vanilla and 2 tablespoons of milk. Mix thoroughly with a fork until you’re left with a thick chocolatey syrup. Set aside.
2. Warm the 3/4 cup of milk over medium heat until it reaches your desired temperature.  
3. Pour the warm milk into the chocolate syrup and give it a good stir.
4. Drink up while it’s still hot!

(Source: vegan-yums, via veganfeast)

letthemeatvegancake:

Lemon Blackberry Crumble Cake

(via veganfeast)

prettygirlfood:

No-Bake Oatmeal Peanut Butter Chocolate Chip Bars
INGREDIENTS (16 bars):
3 cups old-fashioned oats2 cups semisweet chocolate chips, divided1 cup creamy peanut butter1 teaspoon vanilla extract2 cups granulated sugar½ cup milk½ cup unsalted butter½ teaspoon salt
DIRECTIONS:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. (You can use a 9x13-inch if you want thinner bars.)
2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips, the peanut butter and vanilla extract; set aside.
3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes.
4. Immediately pour the hot mixture (carefully!) over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.
5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.
Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie mixture will be too soft; if you boil too long, they could turn out dry and crumbly. I like to set a timer just to be sure.

prettygirlfood:

No-Bake Oatmeal Peanut Butter Chocolate Chip Bars

INGREDIENTS (16 bars):

3 cups old-fashioned oats
2 cups semisweet chocolate chips, divided
1 cup creamy peanut butter
1 teaspoon vanilla extract
2 cups granulated sugar
½ cup milk
½ cup unsalted butter
½ teaspoon salt

DIRECTIONS:

1. Line an 8-inch or 9-inch square baking dish with parchment paper and set aside. (You can use a 9x13-inch if you want thinner bars.)

2. In a large mixing bowl, stir together the oatmeal, 1 cup of the chocolate chips, the peanut butter and vanilla extract; set aside.

3. In a small saucepan, combine the sugar, milk, butter and salt over medium heat. Bring to a full boil (there should be bubbles covering the entire surface) and boil for 2 minutes.

4. Immediately pour the hot mixture (carefully!) over the oatmeal mixture and quickly stir to combine, ensuring that all of the oatmeal mixture has been moistened. Turn the mixture into the parchment-lined pan and use the back of a spoon to press it evenly into the pan. Sprinkle the remaining 1 cup of chocolate chips over top and gently press them into the top of the mixture.

5. Allow the bars to sit at room temperature to set up, which takes about 30 minutes. Use the edges of the parchment paper to lift the bars out of the pan and cut into squares. Store in an airtight container at room temperature for up to 1 week.

Note: Like any no-bake cookie, the final texture of these really depends on how long you boil the sugar mixture. If it doesn’t boil long enough, the cookie mixture will be too soft; if you boil too long, they could turn out dry and crumbly. I like to set a timer just to be sure.

prettygirlfood:

Fresh Fruit, Granola, & Yogurt

This falls under the deceptively “healthy” category. Granola man. So much sugar.

prettygirlfood:

Fresh Fruit, Granola, & Yogurt

This falls under the deceptively “healthy” category. Granola man. So much sugar.

(Source: flickr.com)

foodfuckery:

Fudgy GF Brownies
Recipe

I see the magic letters GF and that’s all I need.

foodfuckery:

Fudgy GF Brownies

Recipe

I see the magic letters GF and that’s all I need.

foodfuckery:

Cinnamon Rolls with Icing
Recipe

The times when I miss being able to eat wheat without having to clear my schedule. Also when I miss when eating wasn’t a body crisis.

foodfuckery:

Cinnamon Rolls with Icing

Recipe

The times when I miss being able to eat wheat without having to clear my schedule. Also when I miss when eating wasn’t a body crisis.