Snickerdoodles

Continuing with our Holiday Cookie Series, we’re sharing two takes on the classic Snickerdoodle. Snickerdoodles are another delicious, easy, go-to recipe for us this time of year. Snickerdoodles are the perfect cookie; crunchy and sugary on the top and chewy and soft in the middle; perfect to enjoy with a cup of hot chocolate. As great as they are, we decided to mix up the traditional Snickerdoodle; this week Jess shares vegan Chai Spiced Snickerdoodles, while Nikki shares her Snicker-doodles, with little pieces of Snickers bars in them!

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Click the link below to get started on this sweet treat!

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Candy Cane Cookie Sandwiches

 Today we are launching our Holiday cookie series, where we will bring you several tasty cookie recipes over the next week or so. In our family, holiday baking is one of our most celebrated traditions. We usually devote at least a few days during the holiday season to baking all day. Baked goods make a delicious and thoughtful gift for anyone special in your life. Wrap the treats in some festive packaging and you’re ready to go! To kick off our online cookie party, we will be sharing Candy Cane cookie sandwiches. These are very similar to an Oreo (only better) with a festive twist- candy canes! The peppermint-rimmed cookies are not only delicious but are also super cute and festive! As usual, we’re sharing a vegan and nonvegan recipe for these cute cookies.

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Candy Cane Lane is one click away!

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Loaded Baked Potato Soup

Winter is here and there is no better time to cozy up with some warm soup. Baked potato soup is a favorite in our house; it is hearty, delicious, and makes for the perfect dinner on a cold night. For these recipes, Nikki will be sharing a loaded baked potato soup complete with lots of bacon and cheese. Jess will be sharing her take on this recipe, without all of the animal products. Enjoy!

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Click the link below to start on this savory soup!

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Spaghetti Squash

Spaghetti and meatballs is one of our favorite comfort foods. But with all the heavy eating and drinking that goes on during the holidays (not complaining!), a high-calorie bowl of spaghetti isn’t exactly helping us fit into our Christmas dresses! Have no fear, spaghetti squash is here! Spaghetti squash is a low calorie, nutrient rich vegetable that tastes a lot like spaghetti with the same texture as pasta (more of an Angel Hair texture, if you ask us).  Spaghetti squash is the star of this post and we’ll show you everything you need to know to make this guilt-free comfort food. Today we share two recipes, as usual, a vegan and  non vegan take on spaghetti squash with meatballs and homemade marinara.

Let’s eat!

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First we must complete a proper introduction. Meet spaghetti squash! Located in the produce department of most grocery stores, near other squash like butternut, delicata, and more.

There are many ways to cook spaghetti squash, but the most frequently used approaches are roasted in the oven, and for those of us who are more pressed for time, the microwave!

To prepare in the oven place the squash in a shallow pan and poke with a fork a few times. Bake at 350 for one hour.

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Let the squash cool enough to handle, and slice in half.

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Scoop out the seedy middle and use a fork to scoop the spaghetti like strands out.

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Click the link below to find our recipes for marinara sauce and meatballs!

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