HungryHobby
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Cashew & Date Coffee Creamer

This coffee creamer taste luxuriously rich and sweet, but is made from ultra healthy ingredients like cashews an dates! Easy to make! Recipe: http://hungryhobby.net/2016/04/05/cashew-date-healthy-coffee-creamer-vegan-paleo/
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14 Mind-blowing Dessert Lasagnas!
I guess these people never got the memo about lasagna being a dinner food – and oh man, am I glad they didn't. These innovative kitchen wizards have turned a saucy Italian cheesefest into a gourmet dessert. This is a food trend that I have NO doubt we'll be seeing soon on upscale dessert menus around the world. It's hip, it's totally different, and it's just the right amount of weird to tickle the imagination. See what you think – which one of these fantastical desserts would you most like to try? (I've tried to give credit where credit is due. All the recipes are linked below; just click on the word "Recipe." Photos belong to respective owners.) :) Chocolate Lasagna Brownies, chocolate pudding, and Oreos – oh my! Add some whipped cream, and you've got a lasagna. (I never, ever thought I would EVER say that sentence.) Recipe by Rachel Schultz, A Household Almanac Apple Pie Lasagna Let me be clear: this is not your grandmother's apple pie. Oh sure, it's got apples, cinnamon, and sugar – but it's also got caramel cream cheese filling, Heath bar toffee bites, and a touch of maple syrup. I have only one word: WANT. Recipe by Beyond Frosting Pumpkin Pie Dessert Lasagna I don't know if they necessarily needed to specify that this was a "dessert lasagna" – I think that's pretty clear from the whole "pumpkin pie" part. But I digress. We're talking pumpkin, Cool Whip, pumpkin spice chips (which exist, apparently!?) and chopped pecans. It might be 91 degrees out today, but suddenly I'm feeling a little autumnal! Recipe by The Cookie Rookie, inspired by Beyond Frosting (who is apparently our dessert lasagna MVP!) S'mores Lasagna And speaking of Beyond Frosting, she's also responsible for this dare-I-say GORGEOUS creation topped with gooey toasted marshmallows. S'mores Lasagna may be an improvement on the already impossibly wonderful campfire dessert, because it's got two types of graham cracker (original AND chocolate), marshmallow fluff, whipped cream, and – for the mess-haters among us – you can eat it with a fork. Recipe by Julianne Bayer of Beyond Frosting (the dessert lasagna goddess herself. soon we'll all be wearing t-shirts with her face on it.) Brownie Brittle Strawberry Lasagna Before we get too carried away in our decadence, Julianne (yep, we're on a first name basis now) has whipped up a lighter version of dessert lasagna featuring a cheesecake filling, dark chocolate pudding, and plenty of strawberries. See? It's got fruit! It's obviously healthy. Yet again, recipe by my idol, Julianne Bayer of Beyond Frosting Nutella Cheesecake Lasagna Okay, so maybe the photography skills are a little lacking on this one, but the concept is so flawless that I had to include it. Nutella and cheesecake, married into one perfect lasagna that is then dusted with brownie mix and chocolate chips. I can't really explain how much I'm salivating right now. (Sorry for that wonderful image.) Recipe by Modern Christian Homemaker Paleo Chocolate Lasagna Eating clean? Don't worry! We've still found the perfect dessert lasagna for you. Interesting ingredients in this one include coconut palm sugar, almond butter, apple cider vinegar, and shredded zucchini. I won't pretend to understand how it all works, but I will trust the author when she says it's delicious. Maybe. Recipe by Vanessa Barejas of Clean Eating with a Dirty Mind (which is an awesome name for a blog) Fabulous Fruit Lasagna Whoa, a dessert lasagna that actually uses noodles! I bet you were wondering when one of these was gonna show up. This lasagna is a delightful conglomeration of fresh berries, mascarpone and ricotta cheeses, brown sugar, nutmeg, cloves, and a pinch of chili powder. Not what I was expecting! It can also be made, the author suggests, with chocolate pasta. Recipe by F.H. Browne, posted on Just a Pinch Chocolate Toast Crunch Lasagna Did you know that Cinnamon Toast Crunch has a chocolaty cousin? Chocolate Toast Crunch adds a special, well, crunchiness to this dessert lasagna. Its creamy filling has a hint of almond flavor. Mmm. Recipe by Cheeky Kitchen, posted on Tablespoon Frozen Snickers Peanut Butter Lasagna It's been pretty hot out, so why not stick your dessert lasagna in the freezer? Dry roasted peanuts, caramel sauce, and little pieces of Snickers? This is exactly what I want to be eating right now. Recipe by Not Your Momma's Cookie Oreo Pumpkin Lasagna Maybe you can't get enough of dessert lasagnas. Maybe you want to try more than one of them. Why not do it at the same time? This recipe is a combination of pumpkin pie and Oreo dessert lasagnas – and I can't think of a single reason it wouldn't be delicious. Recipe by Kitchen Nostalgia Chocolate Peanut Butter Cup Lasagna But come on guys, let's be real: this is the dessert lasagna you've been waiting for. Layers of creamy and chocolatey deliciousness topped with mini Reese's cups? Game over. Recipe by Marty's Musings Chocolate Candy Lasagna This take on chocolate lasagna tops it off with yummy and colorful crushed M&Ms! And then you have your choice between caramel and hot fudge drizzle toppings. But I say, Vinglers... why not both? Recipe by Princess Pinky Girl (yes, that is her real name) Chocolate Lasagna 2.0 And finally, we've got one last spin on chocolate lasagna from Center Cut Cook. It features a thick Oreo crust, a sweet whipped cream cheese filling, chocolate pudding, and lots of tiny chocolate chips. I think the width of the crust layer and the crunchiness of the mini-chips set it apart from other versions! Recipe by Center Cut Cook Which one of these crazy creations are you trying first? For more recipes, dessert and otherwise, be sure to follow my Cooking collection :) @jlee37 @buddyesd @danidee @TerrecaRiley @LizArnone @alywoah – can you BELIEVE these?!?!?
Pumpkin French Toast, Fall Breakfast Perfection~
Cooking Classy, you have done it again. Seriously guys, this is one of my favorite food blogs ever, because every single one of Jaclyn's recipes are a total win. Like this mouthwatering pumpkin french toast, made with real pumpkin puree, fall spices, and thick, fluffy slices of bread. Can it get better than this, I ask, on a chilly fall morning? I'll take two (helpings, not slices. Teehee) and a steaming café latté. Happy to have you back, Fall :) Cooking Classy's Jaclyn recommends serving warm with butter and maple syrup. I personally love the idea of adding a dollop of whipped cream too ;) Pumpkin French Toast Prep Time: Cook Time: Difficulty: Recipe adapted from Cooking Classy // Photos by Cooking Classy Makes about 9 slices What You'll Need 3/4 cup milk 1/2 cup pumpkin puree 4 eggs 2 Tbsp packed light brown sugar 1 tsp vanilla extract 1 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground ginger 9 slices Texas toast (or other white bread such as Challah or French bread) Butter, for griddle 1. Preheat your cooking surface (if it's an electric griddle, turn it to 350°F; or if you're cooking on the stove, place a nonstick skillet over medium heat). 2. Combine milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger in a medium mixing bowl. Whisk until evenly combined. 3. After making sure griddle is well-buttered, dip slice of bread into egg mixture, allowing a few seconds for it to soak all the way through. Flip to coat both sides. 4. Cook until golden brown, then flip and do the same on the opposite side. For extra super yumminess, re-butter griddle between flips. Serve warm with a dollop of whipped cream and a side of maple syrup! :) Check out some other awesome fall recipes! Kimchi Jjigae by @RaquelArredondo – A delicious, spicy Korean soup to warm you up! Pumpkin Pie in a Pumpkin by @marshalledgar – Such an adorable concept!! Chicken-Flavored Vegetable Soup with Chive Dumplings by @DaniVO – Doesn't it sound just to die for?? Delicious! Have a great week everybody!!
Apple Pie Chia Breakfast Parfait – No Sugar Added!
This delicious and super-healthy breakfast was dreamed up by Oh She Glows. Look how yummy!! Naturally sweet Apple Pie Chia Jam is layered with hearty overnight oats to give you all wholesome fuel you need to have a great day. It's vegan, gluten free, and totally awesome for you :) You'll love it! Apple Pie Chia Jam & Breakfast Parfait Prep Time: 15 min. Cook Time: 20 min. Chill Time: Overnight. Difficulty: Easy Photos from / Recipe adapted from Oh She Glows Makes 2 parfaits Ingredients For the apple pie jam: 3 large apples, peeled and diced 3/4 cup 100% pure apple juice 2 tablespoons chia seeds 3/4-1 teaspoon cinnamon 1/2 teaspoon pure vanilla extract (optional) pinch of fine grain sea salt (optional) For the parfait: 1/2 cup gluten-free rolled oats 1 + 1/4 cups homemade or store-bought almond milk 2 tablespoons chia seeds 1 teaspoon pure vanilla extract 1/2 teaspoon cinnamon sweetener, to taste (optional) Apple Pie Jam (from above) Chopped toasted walnuts (optional) How to Make It (so easy!) 1. For the Jam: Combine all jam ingredients in a saucepan. Bring to a boil. Cover and simmer 15-20 mins. over medium-low heat, stirring occasionally. When apples are tender, remove from heat. Mash half the mixture and stir together, creating a thicker texture. Let cool. 2. For the overnight oats: Combine oats, chia seeds, almond milk, vanilla, and cinnamon in a small bowl and whisk to combine. Place in the fridge overnight (or for 1-2 hours minimum) to thicken. It's ready when oats are softened and liquid mostly absorbed. 3. To make parfaits: Layer the vegan overnight oats with the apple pie jam, a few spoonfuls of each per layer. Add toasted chopped walnuts on top of each layer if you like! Store leftover jam in the fridge in an airtight container for up to 2 weeks. Enjoy this delicious vegan breakfast!! Your body will thank you <3 Follow my Simple Cooking and Favorite Fall Recipes collections for more easy recipes! :D And you have any requests for a recipe, never hesitate to let me know ;D
Healthy Strawberry Chia Watermelon Smoothie
Cold and refreshing, sweet and tart, with a twist of lime for freshness – this vegan, gluten-free smoothie is a perfect (and healthy!) summer treat, complete with chia seeds, which I probably don't need to tell you are a nutritional GOLD MINE. Chia seeds are packed with fiber and antioxidants. They're a good source of protein, and gram for gram, have more Omega-3 fatty acids than salmon. It's no coincidence that "chia" means "strength" – ancient Mayans and Aztecs prized this tiny seed for its sustainable energy. Today, health nuts everywhere rejoice in the chia's ability to pack so much good stuff into so few calories! (Source) This delicious, refreshing smoothies could not be easier to make. Minimalist Baker has whipped up another incredible recipe for us; check out their site for a lot of other wonderful treats that take one bowl, less than 10 ingredients, or 30 minutes (or less!) to prepare. In the meantime, pour yourself a big glass of this smoothie, sprinkle on some chia seeds, and feel your cares float away on the summer breeze. Strawberry Chia Watermelon Smoothie Recipe by Minimalist Baker Serves 2 Ingredients 1 1/2 cups (240 g) fresh watermelon, cubed (black seeds removed) 1 cup (120 g) frozen strawberries 1/2 ripe banana (50 g), previously peeled, chopped and frozen 1/2 - 3/4 cup (120-180 ml) unsweetened plain almond milk 1 lime, juiced (~30 ml) 1 Tbsp chia or hemp seeds (optional) Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor. Top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days. I can't wait to give this a try – let me know how yours come out! :)
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.