Lick It Up – Breakfast Burrito, Gorditas, and Migas
Project Pollo – Fried Chicken Caesar Wrap
The Corn Dog Guy – Elote Fries and Corn Dogs
Category: Uncategorized
What’s Old is New Again
Welcome, 2022! New Year, New You?
No thanks. Same you, but make it better than ever.
Veganuary is upon us once again. Millions have already taken part in this month-long initiative to make more compassionate choices by switching to plant-based foods, and no effort is too small. Ideally, the results will be so compelling that participants will go vegan for good, but even one week of abstaining from animal cruelty makes a difference. Need I remind you, even if you don’t care about animal welfare, even if you don’t care about the environmental impact, you should care about your own happiness.
The benefits of a plant-based diet are thoroughly documented. My biggest concern isn’t with health, though. Veganism isn’t a diet, and as such, I feel duty-bound to remind you that there are greater advantages to dumping dairy, eggs, and meat…
… Like these cupcakes. Beginning life in 2006 as one of my first recipes ever, my Classic Chocolate Cupcakes have been a runaway hit since day one, and still endure as one of my most popular posts. It’s really a shame, considering the terrible photos and poorly written instructions. Now, almost 15 years later, it’s time to right those wrongs.
Made with basic pantry staples, I always have everything on hand to make a batch at a moment’s notice. In 30 minutes or less, start to finish, you’ve got a party starter ready to celebrate. The results taste so much richer than their humble origins would suggest; moist, tender crumbs with a deep chocolate flavor shine beneath slightly crisped edges.
Can you turn this into a large format layer cake? Absolutely! Just double the ingredients and divide the batter equally between two lightly greased 8-inch round pans. Bake for 20 – 24 minutes, and you’re well on your way to a majestic, towering stack of chocolate decadence. Same goes for a triple layer cake, if you really want to reach for the stars.
What about gluten-free options? You’ve got it! I’ve tested this recipe with Bob’s Red Mill 1 to 1 gluten-free baking flour with excellent results. Go ahead and use your flavor alternative blend if you prefer something else. Everyone’s invited here!
Everyone needs a tried-and-true, foolproof chocolate cake recipe in their arsenal, and this one’s mine. I hope it can be yours, too. Even if you’ve never tried your hand at baking, even if you’re new to the plant-based world, this is one solid formula that will always do you right. Veganism is the sweetest reward!
All The Joy
Peppered with Sweet Presents
Sugar cookies iced with delicate features come to life; chocolate snow caps shake off a light dusting of powdered sugar to reveal cacao crevasses; peanut butter blossoms bloom in the dead of winter. Christmastime is cookie time, and everyone has a favorite. Taste memories are intrinsically linked with these cherished, traditional flavors, which makes it hard to break away and try something new.
What if I told you there was a way to satisfy the craving for nostalgia, while still feeding the desire for adventure? Small twists on established crowd-pleasers make sure that everyone walks away happy. Besides, in the case of my Chocolate Pfeffernüsse, who’s ever complained about adding in some extra chocolate?
German “pepper nuts” are basically soft, anise-forward gingerbread bites with a hint of alluring cardamom that lingers like a sweet memory. Condensing a world of flavors into such small packages, these classic holiday treats are long overdue for a modern revival.
This year, I have Rodelle helping me make that comeback possible. Their extracts and cocoa powder are essential staples in my pantry all year round, but they really shine when it’s time to bring out the very best treats for the holidays. You can taste that quality in every bite thanks to Rodelle Gourmet Cocoa Powder, Vanilla Extract, and Pure Almond Extract here. Quite frankly, I wouldn’t entrust such an important task to any other brand.
Everyone’s a winner here, because you can still enjoy these divine chocolate cookies no matter what. You might want to double the recipe if you plan on sharing, though.
Breakfast of Champions
Who says noodles aren’t for breakfast? The mere idea that any food is off limits at a certain hour of the day is enough to send me into a fit of rage. No one’s going to tell me what I can and cannot eat without explanation. While Americans are more likely to reach for cereal or toast, noodles are established in Asian cultures as a reliable staple starch to fill that same void. It goes well beyond reheated leftovers, like finding yesterday’s pizza in the fridge for a quick fix. There’s a reason why ramen shops open at 7am in Tokyo, and it’s not just for a cup of green tea.
When I saw the Fortune Noodle Blogger Recipe Challenge had only two categories for entries, I knew right away what I needed to make. You could submit a stir-fry, or “for your creative side, create a Fortune Noodles breakfast recipe.” I could almost see the smirk on that smug face, daring me to step out of line. The gauntlet had been thrown down.
Inspired by a combination of Japanese okonomiyaki and Korean buchimgae, my crispy noodle pancakes aren’t the type you’d slather with butter and drown in maple syrup, but a more savory morning entree. Bound by an eggy chickpea flour batter, they’re almost like little omelets with chewy yaki soba inside. Laced with carrots and scallions, they’re simple and comforting, quick and easy, and completely adaptable to any taste preferences.
If you want something spicier to really wake up your taste buds, try using the Hot and Spicy flavor noodles and swap out the shredded carrots for roughly chopped kimchi. Amp up your veggie intake by adding a handful of peas or corn into the mix. Top things of with sliced avocado or guacamole if you can’t face the day without your beloved avo toast. In fact, try all of the above, all at once! The only way you can go wrong is if you don’t embrace breakfast noodles to begin with.
Not a morning person? Don’t worry, these are perfect to make in advance! Just cook as directed, let cool, and then pop them in an airtight container in the fridge for 5 – 7 days. Pop them in the toaster oven or air fryer to reheat in minutes. For long term storage, you could even toss them in the freezer to keep for up to 6 months, though I seriously doubt they’ll stick around that long.
I strongly believe that noodles are, and always have been, the true breakfast of champions. Hopefully the judges agree with me! Check out more inspiration from JSL Foods via Twitter, Instagram, or Facebook.
Better Than Butterfinger
Gather ’round and don’t be scared now. Conventional candy bars do have many frightful ingredients, reading like a chemistry experiment gone terribly wrong. Tempting with bewitching spells cast from sugar and corn syrup, even the strongest hero have occasionally fallen for their evil tricks. It’s time we beat those monsters back once and for all.
Butterfingers were original unleashed upon the world almost one hundred years ago and continue haunting hapless shoppers at checkout stands to this day. Escape from that dangerous trap because back in the safety of your home, we can make a real treat together.
Resoundingly crunchy, crisp throughout, and packed with deeply toasted nutty flavor, this recipe is more than just a resurrection of a past favorite, but a complete revival and revamp. Cloaked in devilishly dark chocolate, these rich, intense flavors would utterly slay the old phantom.
Originally featured in my now defunct eBook Wicked Treats, it seemed a same to let this gem meet such an timely end. If there’s only one treat you plan on making for Halloween, make it this one!