Recipe Finds: Dessert Edition

Today's recipe finds is desserts! Hmmm. I know I'm trying to be healthy and all, but I'm a sucker for sweets and desserts. Here are some recipes I'm droolings over:

Pink Lemonade Cupcakes


Baked Apples


Red velvet waffles with cream cheese icing


Mini blood orange meringe pies

I'm especially eyeing the mini blood orange meringe pies, or would they be cupcakes?

Peace,
Rowan

Find me here:

// Shop // Pinterest // Bloglovin // 

Please feel free to contact me at freedomwithflowers@gmail.com

Weekly Round Up: Grapfruit and Raspberry Dessert Recipes

This weeks dessert them is raspberry and grapefruit! Two of my favourite flavours. All of these look so pretty I'd be afraid to eat them. I love eating exciting desserts, but i'm so damn lazy about cooking them

                  

                                                                 Grapefruit donuts

Grapefruit bars

Grapefruit Macarons

Raspberry Shortbread

Raspberry bar

Raspberry Swirl Roll

I want to try all of them. They all look so tasty. Don't tell anyone but I have never had a macaron before! Let alone make one, I'm thinking that's something on this weeks agenda.

Peace.
Rowan.

Find me here:

PINTEREST   /  ETSY  /  BLOGLOVIN  /  TWITTER

feel free to contact me at: rowan.manto@gmail.com

Let's all just take a moment to appreciate boiled egg timers

If you're like me, you've pondered over how long to boil an egg for hard, medium and soft middles. Do I put the egg in after it's boiled? Or put it in and then boil it? After it's boiled do I turn off the heat or lowers it? Or do I remove it from the hot element all together? 
For me, getting the perfect egg is: A + B (X-Y) x C = hard boiled egg if you stand on your head and count to 2000. But with egg timers, add you boiled the eggs the red part slowly turns yellow, and you removed the eggs once the yellow has gone to the line of how soft or hard you want it.
Meaning I can have a hard boiled egg everyday without worrying about getting a soft centre.

And that's not even the best part! The best part is it cost an entire $1. Not kidding! One dollar! You can pick it up at the local dollarstore, Walmart or Target. Go, I'll wait here while you run out and buy one. No seriously, go.

Find me here:

// Shop // Pinterest // Bloglovin // 

Please feel free to contact me at freedomwithflowers@gmail.com

An easy recipe: Vegan Peanut Butter

I love making homemade peanut butter, it's one of my favourite things. It's much cheaper and always much more delicious!

(I know it looks like shredded brown coconut, but its actually creamy and delicious!)

I've tried all sorts of different ways to make peanut butter - not that they differ all too much. But this is my favourite way. 

Ingrediants:
1. 16 ounces of dry roasted peanuts
2. 1 tablespoon olive oil
3. 1 tablespoon honey (this is optional, and for those of you that are not vegan)

You will also need an oven and blender/food processor. Food processors are better. But I don't have one and haven't really have a problem using my $30 Walmart blender.

First, you'll want to set your oven to about  350 F.



Then take all your peanuts and spread them out on a cooking sheet.


Like this!

Once the oven has preheated stick your sheet into the stove and set the timer for 7 minutes. 

Make sure to give the pan a shake every couple minutes.

My oven doesn't have a timer so I used my microwaves!

When they come out they'll look greasy, but that's good! Just the peanut oils coming out.

Then, stick them in the food processor/blender and blend ! Once the peanuts are crumbly add the olive oil (and honey!) and continue to mix, you might have to give it a bit of a mix with a fork every couple minutes, the peanut/oil ratio likes to stay under the blades, for those of you with a blender!

Mmmmmmm.  Peanut butter.
Stick it in a mason jar or any container you have lying around. For top results stick it in the fridge for a week or two before putting in the pantry.
And just like all natural peanut butters the oil and spread will separate, but that's natural! Just give it a mix, or what I do is keep my jar upside down.

Now don't forget, as this is basically just pure peanut butter - not like store bought pb where there's like half a tube o'butter in each jar - so it's going to be very strong and raw tasting. Now I love that! But a lot of people still prefer good ol' store bought pb, which is still okay, but not as tasty in my opinion - or fun.

There are all sorts of ways to make peanut butter, you can even try replacing the peanuts for hazelnuts and make hazelnut spread! I know I am going to!

Rowan

Find me here:

// Shop // Pinterest // Bloglovin // 

Please feel free to contact me at freedomwithflowers@gmail.com

Easy homemade Alfredo Sauce

This makes about enough for one person, maybe two depending on how saucy you like your paste!
I made this with chicken and penne noodles! It's one of my favourite dishes.

Get all the sauce ingredients, and mix! Set aside for when the chickens cooked.

First, boil the noodles! - don't forget about them once you start cooking the chicken or tofu. I boil the water, add the noodles and put on medium low covered. Then I just continually try the noodles until their done.

Cook the chicken! I precut mine into two bit pieces and cook them on the stove to on medium until their no longer pink in the middle.

And then I turn up the heat and cover for five to ten minutes!



Add the sauce to the chicken until it's heated up, and add to the noodles! 



Okay, so I put them straight into tupperware because this is my dinner for work. Who says tupperware isn't photograph friendly?

Find me here:

// Shop // Pinterest // Bloglovin // 

                          Please feel free to contact me at freedomwithflowers@gmail.com