Parmesan and Rosemary Homemade Popcorn 

I’ve never been that big a fan of popcorn but when I started to eat healthy I was looking into healthy snacks and guess what…. homemade popcorn is awesome. It provides fiber, whole grains and antioxidants. I will make a little ziploc bag full of popcorn without any salt or anything on it and it tastes delicious. 

But I did look around to find some recipes and to see what other people were making and I’m about to share the best popcorn recipe: Parmesan and Rosemary  homemade popcorn! 

All you need is:

  • Popcorn (it can be white or yellow)

  • Dry Rosemary (as much as your heart desires)
  • Shredded Parmesan (load it up) 
  • About a 1/2 a teaspoon to a teaspoon of salt, depending on how much you’re making 
  • A tablespoon of melted coconut oil. 


All you have to do is: 

  • heat up coconut oil in a pot
  • pour about 1/2 a cup of kernels in the pot
  • Cover the pot and wait until all the kernels are popped, about 5-10 minutes. 
  • While the popcorn is popping get your seasoning ready. 
  • Get a bowl and combine your Parmesan, rosemary and salt together. 
  • Once the popcorn is cooked, transfer it to a bowl and immediately pour your coconut oil on the popcorn and add your seasoning. 


And bam! You’re done and ready to eat the best popcorn of your life! 
Making your own popcorn beats store bought ANY DAY! 

Try it out and share any other popcorn recipes you have, I’d love to hear about them. 

Have a beautiful Sunday❤️

Yes to Homemade Pickled Jalapenos!

Guys! This is a must!

I have recently discovered that I am obsessed with pickled jalapenos, my family goes through jars like water. So I decided it was time to make some myself. My brother and sister in law were actually raving about how good homemade jalapenos are so it was time to try it out.

Okay so you’ll need:

  • 2 tablespoons of sugar
  • 1 tablespoon of salt
  • 1 cup of water
  • 1 cup of white vinegar
  • about 8 jalapenos
  • 3 cloves of garlic
  • a pinch of red pepper flakes
  • Mason jar

Honestly this is the easiest thing I have probably ever made.

All you do is add all of your ingredients except for the jalapenos into a pot and bring it to a boil. Once it starts boiling then you can add your jalapenos and remove it from the heat. I left it for about 10 minutes.

And once its cooled you can just add it to your jar. Make sure you first add your jalapenos and then as much of the brine as you can.

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I hope you guys try this out! What I love about this is that you can add anything you want in it like the red pepper flakes, oregano, and sweet peppers.

Enjoy and have a great Monday!

Love,

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Lemon raspberry cupcakes 

Some days I just really want to make something, just anything and yesterday I decided I wanted to make some cupcakes. Let me start by saying I am NOT a baker. If anything I’m a non-baker, really because I suck at it. It’s kind of embarrassing but I don’t know the difference between baking soda, baking powder and cornstarch. (I’m still working on learning!) But I do know how to read and just follow instructions. So I made these cute little cupcakes. They’re lemon cupcakes with raspberry jam filling and lemon “meringue” frosting.

First let me tell you what you’ll need.

Ingredients for the cupcake: MAKES 24 CUPCAKES

  • 2 1/2 cups of all purpose flour
  • 2 cups of sugar
  • 1 tablespoon of baking powder
  • 1/2 cup of cornstarch
  • 1 teaspoon of salt
  • 1 cup of room temp. unsalted butter (2 sticks)
  • 1 cup of sour cream
  • 2 tablespoons of milk
  • 2 tablespoons of lemon juice
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • About 1 tablespoon of lemon zest, I didn’t measure this, just eye-balled it.
  • Raspberry jam

I KNOW IT’S A LOT BUT THEYRE WORTH IT.

Ingredients for the lemon “meringue frosting”

  • 4 egg whites
  • 2/3 cup of sugar
  • 1 teaspoon of lemon juice
  • lemon zest
  • pinch cream of tartar
  • pinch of salt

Like with most recipes I mixed the dry ingredients for the cupcakes together, flour, sugar, baking powder, cornstarch, salt. Then all the wet ingredients. EXCEPT FOR THE RASPBERRY JAM, THAT’S AFTER THE CUPCAKES ARE COOKED!! The butter is supposed to be room temperature but I did put it into the microwave for just a little to get it softened. Then fold all the ingredients together.

You have to be careful of over mixing. You don’t need to get all of the bumps out of the mixture, just make sure you can’t obviously see chunks of butter or anything like that.

That’s the easy part.

I had these cute little left over pink ramekins so I just put about a spoonful of the mixture into each.

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I had my oven at 350 degrees and the cupcakes were in there for about 20 minutes or so, until they are lightly brown.

While the cupcakes were baking we started the frosting.

I have never made anything meringue, I don’t think I even ate a lemon meringue pie before. But I wanted to try something new.

For this part get a medium saucepan filled with water onto your stove top on medium-high heat. Get all your frosting ingredients into a bowl. Make sure you have an electric hand mixer ready, if not get a whisk and make sure your arm is ready for some intense whipping.

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This part takes a while and is tiring.

So while your beating the ingredients (on high)  your bowl should definitely be over the simmering water to help cook the egg whites and make your frosting fluff up. You’ll know when its done when it is able to peak just like your traditional lemon meringue pie does. (Sorry I didn’t take a picture of the peaks!) Probably about 5-10 minutes for this to happen.

When the cupcakes were done, I let them cool off before I decided to fill them with the raspberry jam.

I used just your ordinary apple corer (apple core remover) to take out some of the cupcake, then just put some jam into the hole and with the same cupcake that we took out place it on top so  the frosting and the jam doesn’t mix together.

This is very easy to do. You can do it with any cupcake and use any kind of filling you like.

Once the whole raspberry filling was done, just top it off with some frosting.

I did decided to top the cupcakes with just another thing.

In a bowl I took some more lemon zest, just about a couple drops of lemon juice and some sugar to make sugared lemon zest. It tastes just like a lemon head but a lot better.

After I frosted the cupcakes I just put a little bit of the sugared lemon zest on top. You don’t have to do this, I just did it to give the cupcakes a little bit more lemon flavor.

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They were really good and I was proud of myself. I was quite surprised that I didn’t burn them, didn’t mix them right and EXTREMELY surprised that the lemon meringue frosting came out edible.

I hope you guys try this, cupcakes are great for every occasion and every day.

Let me know what you guys think! I’d love to hear some feedback.

Have a great Monday and a beautiful week,

Love,

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Vegan cheesecake 

Hey guys! I have a great dessert recipe for those that are vegan and those that appreciate vegan dishes, vegan cheesecake! Cheesecake is one of my favorite desserts, it’s creamy and not too sweet, just perfect. So I decided to make it vegan. It was great, at least to me. My family doesn’t care for vegan things so of course they wanted the real thing and didn’t care for this. 

But stay with me! 

Ingredients: 

  • 1 1/2 cup of cashews soaked in water overnight. 
  • Juice of one lemon 
  • 1/3 cup of melted coconut oil
  • 1/2 cup of maple syrup 
  • 1/2 cup of coconut milk 
  • FOR ON TOP I ADDED GUAVA! 
  •  -guava paste that I melted and mixed with 1/4 cup of water to make it thinner. 
  • Graham cracker crumbs mixed with melted coconut oil for the crust. 

This is so easy. 

I put all my ingredients except for the guava paste in the nutri-bullet and blended it until it was completely mixed. 

In my muffin tin I placed muffin liners (just so it’s easier for the cheesecakes to come out), then just placed about a spoonful of the crust into each liner and smushed it down with my fingers. 

Then about two spoonfuls of the filling into all of them. 

Once all of them had the filling I added a spoonful of guava into each one and I TRIED to make little hearts, I obviously didn’t do that great but the guava did add a nice touch of sweetness because these are not that sweet.  

Once they’re all set just pop them into the freezer for about an hour and they’re done! To store them I just left them in the refrigerator. 

    

 

These little things are amazing, you guys must try! If you guys do let me know how it goes, I’d love some feedback. 

Have a great Wednesday💜

Homemade Peanut Butter Cups!

Yes Valentines Day is tomorrow and yes you should give something homemade! (They’re the best gifts) I’m a sucker for things homemade, it shows that person really gave it thought and time. Even if you aren’t looking to make something for someone else you can make this for yourself! (That’s what I did!)

It’s simple, easy and delicious.

  • Double broil semi-chocolate chips, I did about 2 cups. You have to continuously stir the chocolate so it doesn’t burn.
  • Line your cupcake pan with liners and put a dollop (spoonful) of chocolate into eat one.
  • Then a dollop of peanut butter on top of that.
  • Then more chocolate! I did it so that I couldn’t see any peanut butter and topped it with just a pinch of salt.
  • Put it into the freezer for about just about an hour.
  • And YOU HAVE THE BEST PEANUT BUTTER CUPS EVER

The coolest thing about this is that you can do anything with it.You can use peanut butter, almond butter, sunflower butter, dark chocolate or semi sweet chocolate there are just so many options!

 

I really hope you guys try this at home, it’s so much better than store bought.

Have a great Saturday,

Love 1236232158172503250116

Blueberry Crumble

So one of my good friends (Kat) A Sample of Alex texted yesterday asking if I’ve ever made a blueberry crumble and I haven’t (Or at least I can’t remember ever making one). She told me I should make one or some blueberry pancakes. I was confused, it was out of the blue (haha) that she’s telling me to make some blueberry thing and she told me I needed to update my blog, and well she was right. So thank you Kat!

Anyway, I made this pretty cool crumble that I actually really like.

Just so you guys know, I don’t really have a sweet tooth, rarely do I crave sweets. I’m more of a savory girl. So this dish is not super sweet, of course you guys can fix the recipe to your liking but I’ll tell you guys how my crumble went.

Ingredients:

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  • 1/2 cup of coconut oil
  • 1/2 cup of chopped walnuts
    • You can use any kind of nuts, I only had walnuts. But almonds would probably be incredible in this.
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  • 1/4 teaspoon of salt
  • 1/4 teaspoon of cinnamon
  • 1 teaspoon of vanilla
  • 1/4 of maple syrup + honey
  • 1 cup of oats
  • 1 cup of all purpose flour
  • 1 pint of blueberries
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  • juice and zest from 1/2 a lemon
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This is probably is one of the easiest, if not the easiest dish I’ve ever made.

Step 1: Pre heat oven to 350 degrees.

Step 2: Coat your pan with coconut oil.

Step 3: Put your blueberries and lemon juice into pan.

Step 4: Mix all your other ingredients in a bowl and place on top of the blueberries.

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Step 5: Place in oven.

And after about 25-30 minutes it’ll be done!

I scooped myself a spoonful and drizzled some extra maple syrup over it.

It was nice, light and refreshing.

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If you guys try this out let me know how it goes! I’d love to hear all about it!

I hope you guys have a great Tuesday!

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Cranberry and Walnut Bread

The one thing in life that I will probably never be able to give up is bread. I love all types of bread and I’m quite positive there are others out there that feel the same way. I have been slacking on my cooking and updating my word press, which is quite unfortunate but don’t fear you guys. I’m going to make a huge effort in getting a schedule and making fun things that people would enjoy reading about and creating for themselves.

This bread took only about an hour and a half to make (ANYONE CAN SPARE THAT AMOUNT OF TIME IN MAKING THEIR OWN FOOD)

Ingredients:

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  • 3 cups of flour (I used unbleached all-purpose flour)
  • 1 envelope of instant fast acting yeast
  • 2 teaspoon of salt (I only added 1 teaspoon of salt and my bread definitely needed more)
  • 2 tablespoon of sugar (Just like the salt, I only added 1 tablespoon of sugar and definitely needed more)
  • 1 egg + 2 teaspoons of water, beaten
  • 1 1/4 cup of water + 1 tablespoon of butter, warmed to 120-130 degrees
  • AS MANY AS YOU LIKE dried cranberries and chopped walnuts

So in my mixing bowl I gather all of my dry ingredients, 2 cups of flour, yeast (undissolved), salt and sugar. Then I added my warm water and butter into my dry ingredients, mixing slowly. And add in your beaten egg and water mixture.

**** Make sure to check the temperature of your water and butter mixture! If it’s too cold your yeast will not activate and if it’s too hot you will end up killing the yeast. So be careful.

I let my bread rest for about an hour, probably about 45 minutes and you’ll see it rise! (my favorite part of making bread)

While my bread was resting, I pre-heated the oven to 375 degrees and coated my pan with coconut oil.

Once your bread is done resting and the oven is at the right temperature, pop that sucker into the oven and wait 35 minutes or until golden brown.

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If you guys make any other breads that you’d like to share PLEASE SHARE! I’d love to hear all about them and try it out.  Happy Sunday!

-Love Nicole ❤