Maple Bacon Scones

March 25, 2013 | 1 Comment »

Have you guys seen or heard of the new Barista Style Coconut Creamers by So Delicious? There are 2 flavors; French Vanilla and Original. These make me extremely happy because a) they are LARGER, b) they are shelf stable, and c) the packaging looks super fancy! Normally I hate cooking/baking with creamer because I drink A LOT of coffee and tea throughout the day and I was afraid of running out. All I ever had on hand was those traditional teeny tiny containers. Which I’m not at all knocking because I stocked my fridge FULL of them. But it’ll be nice to have some larger containers that are more of a space saver AND shelf stable! Finally a creamer that’s shelf stable! Considering the nearest store I can obtain vegan creamers is a good 45 minute drive away this is great news for me! See all those exclamation points? I’m sure you can tell just how excited I am.

So far I’ve only tried the original flavor. It’s so rich and creamy! And since I had enough on hand I was able to finally part with some of my beloved creamer and bake with it. I decided to whip up a batch of maple bacon scones. Which go great with a cup of Unsweetened Vanilla Coconut Milk. Mmm…




Makes: 8 scones


For the glaze


  1. Preheat oven to 425°. Lay bacon strips on baking sheet lined with parchment paper. Sprinkle 1 tbsp brown sugar over the top. You can also rub the brown sugar into the strips a bit to try and spread it out more evenly. Cook for 5 minutes on one side, remove from oven, flip over, sprinkle with 1 tbsp brown sugar, and cook for another 5 minutes. Remove from oven and allow to cool. Once cool, cut into small dice and set aside.
  2. In a stand mixer combine both flours, baking powder, salt, nutmeg, cinnamon, and remaining 2 tbsp brown sugar. Mix until ingredients are incorporated. Cut the butter into the flour mixture and mix until mixture is coarse and resembles sand.
  3. Mix the extract into the coconut creamer. Add to the flour mixture and mix until just combined. Fold in bacon.
  4. Turn dough onto a lightly floured surface. Gently pat into an 8-10 inch circle with lightly floured hands. Cut into 8 wedges. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little coconut creamer. Bake for 15-17 minutes or until cooked through. Allow to cool completely before glazing.

Calories: 202 Fat: 5 g Sugar: 12 g Sodium: 304 mg Protein: 5 g Iron: 7%

Chickpea potato soup

December 19, 2012 | 1 Comment »



Back when I used to live with my mother-in-law she used to make this dish every once in a while. She made hers with larger pieces of potato (she would just halve her potatoes and toss them in the pot) and chicken. About a year ago I was really craving some of this soup so I asked her for the recipe. My mother-in-law DOES NOT share her recipes. Have you ever seen that episode of Everybody Loves Raymond where Marie ‘helps’ Debra by giving her a recipe for meatballs? The recipe would have turned out perfectly IF Marie hadn’t sabotaged Deb with that bottle of tarragon dressed up in a basil label. This is the only video I could find on YouTube to give you an idea of what episode I’m referring to. Anyway, that is something MY mother-in-law would pull.

As funny as it may be I can’t even tell you how annoying this actually is. Considering she sat by and watched me as I followed several of MY family recipes which she took and made her own. And when I would ask her to share in return she’d tell me to watch, but just as she was adding ‘a little of this’ or ‘a little of that’ she’d have me throw something out and do it so fast and pretend she did nothing. Even when she broke down and gave me this recipe (and it required major ass kissing) she failed to mention the oregano and cilantro. But lucky for me I was able to name most of the ingredients in the dish without her help. I just needed to know if she used any other seasonings and quantities. So when she gave me the recipe and failed to mention the oregano and cilantro I asked ‘And oregano and cilantro too, right?’ She stared at me for a moment, hesitated, and nodded yes, and said ‘Just a little!’ When I got home that day I got to work. The oregano and cilantro are the seasonings that make the dish what it is. And I knew that! So whatever you do… don’t leave those out! I’m not sure how crucial the Sazón is. I usually make this dish exactly how she told me to. Well, mostly. I cut back on the oil a lot, added some garlic, and used chickpeas instead of chicken. I also don’t add salt because I feel the Sazón makes it salty enough.

I fought with myself over whether or not I should share this recipe. But you know what? It’s too yummy not to share. So I give to you… Mil’s red ‘chicken’ and potatoes. Or chickpea potato soup.


  • 1 tsp oil (I used coconut)
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 1 8 oz can tomato sauce
  • 4 cups water
  • 1 packet Sazón
  • 1 1/2 tsp oregano
  • 1 can chickpeas, drained, rinsed
  • 4 medium potatoes, scrubbed, peeled, cut into thick pieces
  • 1/2 cup cilantro, chopped
  • salt and pepper to taste


  1. In a large pot heat the oil. Add the onion and garlic and cook until onion is translucent.
  2. Add the remainder of the ingredients and bring to a boil. Lower heat to a simmer and continue to cook for 1/2 hour or until potatoes are cooked through.

This recipe serves about 6. It’s nice and comforting and so easy to throw together. It’s a staple around here now. Especially during the colder weather.

Homemade coffee ice cream

October 18, 2012 | 2 Comments »

Sometime last week I stumbled upon this post for Chai Spiced Pumpkin Milkshake. Since my theme is was pumpkin I just knew I had to try it. Except I didn’t have an ice cream maker. So I went and bought this one on Amazon. This is probably the most trouble I’ve ever gone through for a single recipe. But can you blame me? LOOK at that shake!

No, I didn’t get my blog title wrong. I decided to try out some coffee ice cream today because I was missing a key ingredient for the pumpkin shake and didn’t retrieve it until later on this evening. But my freezer bowl is chilling in the freezer and will be ready first thing in the morning. Who says I can’t have a pumpkin shake for breakfast? It does contain pumpkin!


Since I’m very new to the ice cream making thing I searched for a vegan coffee ice cream recipe online. This one stood out more than anything. It’s simple and looks amazing. I made a slight change though. Instead of the coffee mixture I went with an espresso mixture. I used 2 heaping tsp instant espresso and 6 oz water. It was absolutely perfect. Nice and creamy with a rich coffee taste. And it really didn’t take that long to make. The longest part was waiting on the freezer bowl to freeze. But once I poured the mixture into my ice cream maker the ice cream was ready in about 20 minutes! This could be very dangerous for me.

So tomorrow I’ll be experimenting with pumpkin ice cream for that delicious shake. I’m also planning on making my own cookies and cream, cherry vanilla, and rocky road. I’m open to any other suggestions you may have. And if you can share a recipe… even better!

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