Fall is finally here which means back to school as well as lots of opportunities for fall baking. I’ve been settling into apartment life for the past month and now that classes have started again, it’s hard to find time to actually cook wholesome meals. Thankfully I had yesterday morning free to do a little meal prep, including roasting some squash from my grandpa’s garden. It makes a perfect side with pretty much anything. This recipe is extremely simple and easy too (only three ingredients), so it’s perfect for this busy time of year. Enjoy!
1 Butternut squash
2 Tbs. butter
2 Tbs. brown sugar
Preheat oven to 400°F.
Cut squash into halves vertically and scoop out seeds to discard. Place the squash skin side down in a glass baking dish.
Make three slices in each half of the squash, being sure not to cut all the way through. (See above photos.) This will allow the butter and brown sugar to flavor more of the squash.
Spread the butter evenly on both halves and sprinkle with brown sugar.
Bake skin side up for approximately 30 minutes or until the squash is soft a fork can be inserted easily.
Squash can be eaten as is or scooped out of the skins and mashed. Enjoy!
I’m not sure what took me so long, but just a few months ago I discovered that coffee is actually really good! Back in first and second grade, my school had Friday cooking classes. Well one fateful week, the recipe was coffee milkshakes. All it took was one sip and I didn’t touch coffee for ten years! Yeah, it was that bitter.
As it turns out though, I wasn’t actually scarred for life. One day, during my second semester of college, I thought I’d give it a try again just to see what I thought. Yes, I was in need of a caffeine source, but that honestly wasn’t the only reason. Besides, there’s only so much sleep coffee can replace anyway.
I decided to only try it black because I didn’t want to get hooked on any sugary drinks. To my surprise, though it was bitter, I kind of liked it! And ever since then I’ve been drinking coffee…and baking with it. Because let’s be honest, what goes better with a warm cup of coffee than a mocha chocolate chip scone?
Make the coffee syrup according to the linked recipe and set aside.
In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat.
In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
Add the half and half, coffee syrup, and vanilla to the flax mixture and give it a whisk.
Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
Fold in the chocolate chips.
Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
Cut each circle into eight triangular scones.
Place all 16 scones on the baking sheet and bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done (with the exception of some melted chocolate chip).
While they are cooling, whisk together the ingredients for the glaze. I don’t have an exact recipe for it, so it can be adjusted based on your taste preferences. I recommend using roughly 1 to 1 1/2 cups powdered sugar and 2 Tbs. cocoa (more or less depending on how much chocolate flavor you want). Then add half and half and coffee syrup until the glaze comes together. The consistency shouldn’t be liquid, but it should be thin enough to drizzle over the scones. If you want a mild coffee flavor, use more half and half and if you prefer a stronger flavor, use more coffee syrup.
Drizzle the scones with glaze using a fork , whisk, or piping bag. Enjoy!
Hi everyone! I hope you’re all having a great day! Today I want to feature a family recipe of mine that my sister Lauren at LuBerry Pie posted a while back. Just as a side note (and I know this mentioned at the end of the post), since I make everything egg-free, flax seed works wonderfully in this recipe instead of the egg whites. Directions for this is listed in the variations. Enjoy!
Today I am going to share a simple and delicious recipe that my mother shared with me. It is extremely adaptable so there are plenty of ways to spice it up if you are looking for something a little more exciting; however, even the most basic version is a crowdpleaser.
1 lb. spaghetti (or pasta of choice)
1 lb. shredded cheese (I recommend mozzarella, but you can mix in other kinds for added flavor)
2 egg whites
Your favorite pasta sauce! (I used Newman’s Own Marinara)
Cook pasta according to the directions on the box.
While pasta is cooking, separate egg whites from yolks and beat.
Rinse pasta with cold water to cool. (This is very important to prevent the eggs from cooking when they hit the pasta!)
In a large mixing bowl, combine cooked spaghetti and egg whites, fully covering all of the spaghetti.
Hi everyone! Today I’m going to share my all time favorite salad.This avocado salad is my go-to lunch whether I’m at home or on the go. It’s so absolutely delicious, simple, and satisfying. The avocado is full of unsaturated fats and the lime juice gives it some pizzazz. The chickpeas and cheese provide a great vegetarian source of protein, too! Enjoy!