menu icon
search icon

by 26 Comments

Cinnabon Waffles Recipe + Hello Spring

This Cinnabon Waffles Recipe is delicious and easy to make. Enjoy this sweet treat in celebration of Spring.

cinnabon waffles on white plate

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

So Spring is here! Hooray! Other than my allergies acting a fool, I love Spring because it means we are one season closer to my favorite season, Summer! Another cool thing about Spring are all the cool foodie holidays that happen during this time. In honor of these foodie Holiday recipes, I've included a few recipes from a few other bloggers below.

National Waffle Day is on March 25th and I decided to represent with this Cinnabon Waffle Recipe!!! Why a Cinnabon Waffle?? Well I  love, love, love, love Cinnabons. They are my favorite mall treat. I love them so much that one time, on a road trip home from Maryland, I made my husband get off the highway because I swore I saw a Cinnabon sign. Well...there was no Cinnabon off that exit, apparently no sign, and 10 minutes added to our trip. Oooops. It was at that time that I realized I had it bad for this sweet treat.

I've actually made copycat Cinnabons from scratch a few times but in order to get the dough just like I like it, it takes a whole lot of mixing and rising which means a whole lotta waiting. So I needed a faster fix and decided using my waffle iron would be much better.

waffle batter in waffle iron

I tend to make this Cinnabon Waffles recipe alone or with a side of fried chicken for some good ol' Chicken and Waffles. Great thing is if I make them for dinner, I just pack up any leftover waffle batter and enjoy waffles for breakfast too.

cooked waffle in waffle iron

This recipe does take a few steps but the results are the perfect waffle for Waffle Day. Perfectly waffled waffles with a brown sugar topping and cream cheese glaze. So yum.

Thbutter covered with sugar and cinnamon

For brown sugar topping

Don't forget to check out some of the other post for some other great foodie holiday recipes. Until next time...

syrup being poured on waffle on white plate

Notes on Cinnabon Waffles Recipe

  1. You can use almond milk or regular milk. I've used both with no problems.
  2. Prior to making these waffles, preheat oven to 250 degrees. Once waffles are done, place on baking sheet in preheated oven to keep waffles warm.
  3. These are so good with a nice tall glass of milk.

Looking for more breakfast recipes? Try my Pumpkin Waffles, Pressure Cooker Bread Pudding or Creamy Instant Pot Cheddar and Jalapeño Grits. 

These Cinnabon Waffles are a great twist on the typical Cinnamon roll. Great for brunch. Great for breakfast.
Print Recipe
5 from 8 votes

Cinnabon Waffles

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Servings: 8
Calories: 554.5kcal
Author: Tanya

Ingredients

  • 1 ¾ cup all purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 eggs
  • ½ cup butter melted
  • 1 ½ cup milk

Cinnamon Sugar Topping

Cream Cheese Topping

  • 4 Tablespoon butter
  • 2 ounces cream cheese
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 2 Tablespoon milk

Instructions

  • Combine all purpose flour, sugar, salt, and cinnamon in a bowl. Set aside.
    Separate eggs, placing egg whites in a mixing bowl and whip egg whites until stiff peaks form.
    In another bowl, combine egg yolks, vanilla extract, melted butter, and milk and stir. Add dry ingredients and stir until combined.
    Fold in egg whites until egg whites disappear in batter.
    Place on preheated waffle iron and cook until done.
    Assemble waffle by topping with cinnamon sugar and cream cheese toppings. Enjoy 🙂

Cinnamon Sugar Topping

  • Place butter, brown sugar, and cinnamon in a pan over medium-low heat. Stir until butter melts and mixture starts to slightly bubble. Remove from heat. 

Cream Cheese Topping

  • Mix butter and cream cheese together with mixer until combined and fluffy. Add powdered sugar, vanilla, and milk.

Nutrition

Calories: 554.5kcal

Hello Spring Collab Recipes

March 20th National Ravioli Day

Biscuits & Savvy | Spinach Ravioli with Ricotta Bacon Filling

March 23rd National Chips and Dip Day

Stay Snatched | Smoked Cheddar Jalapeno Bacon Dip

March 27th National World Whiskey Day

March 30th National Turkey Neck Soup Day

Pin Cinnabon Waffles Recipe for Later

an image made for pinterest with waffles on top and syrup being poured on waddles on the bottom.

by 11 Comments

Beet Carrot Apple Juice

This Beet Apple Carrot Juice is one of my favorite juice recipes. Yes, raw beets can be delicious!

beet juice in a glass

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

The first time I had beets, which wasn't that long ago, I thought they were the grossest thing on the planet. Seriously, I wondered why anyone would even consider eating them. Granted, the beets I tried were pickled and I ate them by themselves. So for a while, I left the beets alone.

Then one day, I was reading...as I tend to do often because I'm a smarty pants, and discovered that beets have a ton of health benefits. Like a freaking ton. And since I'm on this whole healthy kick in my life (except for the fact that I've been test baking macarons every night), I decided I was going to have to find a way to get beets in my belly, other than pickled of course. Hence the creation of this Beets Apple Carrot Juice recipe.

ingredients for beet juice on white counter

I played around with a lot of different ingredients when it came to creating beet juice. The first time I had way too many things added and decided to keep it simple with what was in my kitchen at the time, which happened to be beets, carrots, and Honeycrisp apples. Once I mixed these together, I was surprised by how delicious it was and it became my go-to breakfast drink.

Side Effects of Beet Juice

Now of course, there were a few...umm, complications when it came to drinking this beet juice. First, this beet apple carrot juice causes a little stomach discomfort initially. Oh heck, I'll call it what it is...It causes gas. My hubby seriously threatened to leave and I provided so much laughter to my daughter when I started drinking this juice. Now I can't be sure if this was caused totally by the beet juice or the fact that I started eating fruits and vegetables like crazy. If your body isn't used to tons of healthy food, it may react like that initially. I no longer have this problem if anyone was wondering.

Also, be prepared for your...umm...bodily waste to turn red. Don't freak out., it's normal and won't last that long. Again, your body has to get used to all the beet love. Other than those weird occurrences, beets are great!!!

beet juice being poured into glass from juicer

Health Benefits of Beet Carrot Apple Juice

So what about those health benefits of this beet apple carrot juice you may ask? Here's a nice list for ya

  1. Beet juice lowers blood pressure and is good for overall heart health. According to Web MD, beet juice can lower blood pressure immediately after consumption.
  2. Beets are known to decrease the risk of spinal defects and brain delay in the fetus for pregnant women.
  3. Carrots are known to help with heart health as well as vision. I talk a little more about carrots here in my Jamaican Style Carrot Juice. Not as healthy but oh so good.
  4. An apple a day keeps the doctor away. ok, not really true but apples have a ton of health benefits as well.
  5. This juice is not recommended for anyone that suffers from kidney stones as beets and other oxalate-rich food should be eaten with caution.

Can I make Beet Carrot Apple Juice in a Juicer or Blender...That is the Question??

Both work wonderfully...however, if you decide to blend...I'd use a high quality blender and strain the juice afterwards.

Well, I hope you like this beets carrot apple juice recipe as much as I do. I'll be sure to continue to include more healthy (and non healthy...I love my sweets man) recipes in the coming weeks. Until next time...

Looking for more beet recipes? Try these beet chips or these sautéed beet greens.

This 3 Ingredient Beet Apple Carrot Juice Recipe is a delicious and healthy drink. Beets have a ton of health benefits and this is a great way to get it in your diet. Vegan friendly juice.
Print Recipe
5 from 15 votes

Beet Apple Carrot Juice

This 3 Ingredient Beet Apple Carrot Juice Recipe is a delicious and healthy drink. Beets have a ton of health benefits and this is a great way to get it in your diet.  
Prep Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: beet carrot apple juice
Servings: 2
Calories: 170.5kcal
Author: Tanya

Ingredients

  • 2 medium beet roots peeled
  • 2 medium carrots stems removed
  • 2 large honey crisp apples seeds removed

Instructions

  • Add ingredients to a juicer. Stir and enjoy. 

Nutrition

Calories: 170.5kcal

Notes on Beet Carrot Apple Juice

  • Please use Honey Crisp or a similar juicy sweet apple. This is what gives the juice a sweet delicious taste.
  • This juice can be made with a juicer or a blender. If you're making with a blender, add a tiny bit of fruit juice or water and blend. Pour through a strainer and enjoy.
  • If your juicer is old school like mine and you have a thick consistency on top, either run through a strainer or stir juice before drinking.
  • Beets stain...so be careful when peeling because your hands will turn red, would hate to get that on your clothes.

Pin Beet Carrot Apple Juice Recipe for Later

pinterest image of beet juice on top and ingredients for beet juice on the bottom

by 4 Comments

Chocolate Chip Pecan Cookie Recipe

This Chocolate Chip Pecan Cookie Recipe is a delicious treat. They are thin, crispy, and yummy.

hand picking up chocolate chip cookie from stack of chocolate chip precan cookies

This Chocolate Chip Pecan Cookie Recipe quickly became a favorite in our household. These are so thin, so crispy, so chewy, and so yummy. There are different kind of cookie lovers in the World. Those who like the fluffy cookie, like my Easy Pumpkin Cookie Recipe, or those who like the crispy on the outside and chewy in the middle cookie. In our house, these tend to be a favorite.

ingredients for chocolate chip pecan cookies in steel bowl with white spoon sticking out

There are plenty...and I mean plenty of recipes for chocolate chip cookies on the net...and it's obvious why, soft chocolate chip cookies are amazing! But I like to add a bit extra when I make mine, adding additional ingredients to the base recipe. The inspiration I got for this recipe is a from German Chocolate Cake. German Chocolate happens to be hubby's favorite kind of cake and although he ask for me to make it quite often, I ain't got time for all that. Instead, I figured why not add some coconut, pecans, and chocolate chips to the cookie batter and BAM...just like a German Chocolate Cake in a fraction of the time. Well not exactly but hey, the cookie is still delicious.

Chocolate chip pecan cookies on checkered kitchen towel

It took a lot of practice to get these chocolate chip pecan cookies thin, crispy, and chewy like I like and the results were consistent. Make sure to check out the Notes Section below on some tips to ensure your cookies are the same.

  • Make sure you use softened butter for the recipe. I just leave it out on the counter top for a few hours.
  • Your egg should be room temperature before it's added to the dough as well.
  • The bake time for these cookies are 8-10 minutes but keep a close eye on them, they can burn quickly if in the oven for too long.
  • Use a cookie scoop to make sure your cookies are uniform.

Looking for more Cookie Recipes? Try these out:

Chocolate chip pecan cookie recipe. Thin and crispy cookies with a chewy middle. Bake these and have them with milk.
Print Recipe
No ratings yet

Chocolate Chip Pecan Cookie Recipe

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Servings: 16
Calories: 235.3kcal
Author: Tanya

Ingredients

  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 Tablespoon butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk chocolate chips
  • ½ cup chopped pecans
  • ¼ cup sweetened coconut flakes

Instructions

  • Preheat oven to 375 degrees. 
    Combine all purpose flour, baking soda, and salt in a bowl. Set aside. 
    Beat butter until fluffy, about a minute and add white sugar and brown sugar until fully mixed in. 
    Add egg and vanilla to butter mixture until well combined. 
    Add flour mixture to butter mixture until well blended and flour disappears. 
    Fold in chocolate chips, pecans, and sweetened coconut flakes until incorporated into dough. 
    Place dough on baking sheet with a cookie scoop or tablespoon, spacing 2 inches apart. 
    Bake in preheated oven for about 8-10 minutes or until the tops of the cookies are golden. Once done, remove from oven and allow to cool on baking sheet for a few minutes. Then transfer to wire rack to complete cooling. Enjoy 🙂

Nutrition

Calories: 235.3kcal
image with chocolate chip pecan cookies on top and chocolate chip cookies on bottom.

by 6 Comments

Shamrock Mint Hot Chocolate

This Shamrock Mint Hot Chocolate Recipe is perfect for St. Patrick's Day! Well, it's perfect any day of the year. If you like chocolate and mint, you are in for a real treat.

chocolate drink with whipped cream on top

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

The weather in NC has been so flip floppy, with one day it being cold and windy till the next day it being bikini weather. Well my body isn't bikini ready yet soooo womp womp. Either way, I like hot drinks year round, no matter what the weather. My husband thought I was crazy when we went to South Florida and I ordered hot coffee in 90 degree weather. I don't know, there's just something about that warm drink in my belly.

Despite the wacky warm weather, I found it the perfect time to talk about this Shamrock Mint Hot Chocolate recipe since St. Patrick's Day is near.

Now I won't act like I thought of this idea for Shamrock Mint Hot Chocolate out of the green....hehe, get it? I actually found out that McDonalds has a Shamrock Hot Chocolate when I was searching around for a recipe for the green Shamrock Milkshake. Rather than getting in my car and driving to McDonalds to try this hot chocolate, I walked to my kitchen and made my own...and I loved it. I've never had the McDonald's Shamrock Hot Chocolate and I probably never will because this one is so good. And you simply can't beat homemade hot chocolate.

So what makes this Shamrock Hot Chocolate so special?? Mint of course. If you follow the blog, you probably know that I love mint chocolate. I love it so much that I make these Mint Oreo Cupcakes for Two whenever I crave the combo. Funny thing is that my hubby and daughter, who claim they can't stand mint and chocolate mixed together, actually liked this hot chocolate. I swear they

Easy to make...let's see, shall we...

First, grab some semisweet chocolate and break it into pieces...

semi sweet chocolate broken into chunks

Then heat 1 cup heavy cream, 1 cup milk, and 3 tablespoon sugar over medium low heat just until it starts to bubble...

milk and heavy cream in saucepan

Then whisk in 3 tablespoon cocoa powder until it becomes dissolved. Then add your chocolate pieces...

chocolae melting in saucepan in milk and heavy cream

Stir until melted. Add ½ teaspoon peppermint extract...

chocolate melted in cream in saucepan

Pour in mugs (tall glass ones are pretty) and top with whipped cream and green sprinkles. Enjoy 🙂

Shamrock Mint Hot Chocolate Recipe. Great drink for St. Patrick's Day.
Print Recipe
No ratings yet

Shamrock Mint Hot Chocolate

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 4 person
Calories: 420kcal
Author: Tanya

Ingredients

  • 4 oz semisweet chocolate chopped
  • 1 cup heavy cream
  • 1 cup milk
  • 3 Tbsp sugar
  • 3 Tbsp cocoa powder
  • ½ teaspoon peppermint extract
  • Whipped Cream for topping optional
  • Green sugar sprinkles for topping optional

Instructions

  • Heat milk, cream, sugar in medium saucepan over medium low heat until it starts to get warm and you start to see little bubbles. 
    Add cocoa powder and whisk until dissolved. Add chocolate and stir until it is all melted. Add peppermint extract.
    Add to glasses or mugs. Top with whipped cream and green sugar sprinkles. 

Nutrition

Calories: 420kcal


Pin Shamrock Mint Hot Chocolate for Later

chocolate drink covered in whipped cream on top with photos of chocolate and chocolate melting on bottom

by 7 Comments

Cheesy Corned Beef Hash Breakfast Casserole

This Cheesy Corned Beef Hash Breakfast Casserole is the perfect breakfast option for this St. Patrick's Day.

corned beef hash casserole on white plate

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Alright, it's February and I've already been thinking about St. Patrick's Day. Whenever I realize St. Patrick's Day is among us, I get ready with the mint desserts, corned beef recipes, and lucky charms. I know, there is a lot of history behind the Holiday and I appreciate that...but I really get excited about them turning that river in Chicago green.I know, I'm a little nerdy but green is my favorite color.

So about this corned beef hash breakfast casserole... I'm a lover of make ahead easy breakfast recipes and this casserole is just that. I like to make it on a meal prep day and eat it for a few days of the week by popping it in the microwave. Of course, that's only when there are any leftovers.

Most of my egg casseroles are meatless but I wanted to get a little creative with this one with the corned beef. Once we tried it, we loved it and I've made it this way a few times already. Hope you enjoy this corned beef hash casserole as much as we do.

Notes on Cheesy Corned Beef Hash Breakfast Casserole

  • If making this as a make ahead breakfast, just keep it on the fridge and warm it up in the microwave for breakfast. I keep it for 3 days at the most.
  • The corned beef can be substituted by any other deli meat but tis the season for corned beef.

Need more St. Patrick's Day meal ideas? Check out my Corned Beef and Cabbage - Jamaican Style and my Mint Oreo Cupcakes for Two

Need more Breakfast recipes? Try these out:

Instant Pot Egg Bites

Air Fryer Egg Frittata

Breakfast Air Fried Potatoes

Million Dollar Bacon

Banana Oatmeal Pancakes

Corned Beef Hash Breakfast. Corned beef casserole for breakfast. Perfect for meal prep. Perfect for a St. Patrick's Day Breakfast
Print Recipe
4.50 from 8 votes

Cheesy Corned Beef Hash Breakfast Casserole

Cheesy Corned Beef Hash Breakfast Casserole. Perfect breakfast casserole. 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8
Calories: 162.4kcal
Author: Tanya

Ingredients

  • 1 medium Russet potato chopped
  • ¼ cup water
  • 5 eggs
  • ¼ cup milk
  • ¼ lb deli corned beef chopped
  • 1 roma tomato chopped
  • 3 green onions chopped
  • 1 teaspoon hot sauce optional
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 cup sharp cheddar cheese shredded

Instructions

  • Preheat oven to 350 degrees
  • Add potato and ¼ cup water to a microwave safe bowl. Cover and microwave for 4 minutes or until softened. set aside,
  • Whisk eggs and milk in a bowl. Add potatoes, corned beef, tomatoes, green onion, hot sauce, paprika, salt, black pepper, and ½ cup cheddar cheese. Stir to combine. 
  • Place in greased 1.5 qt casserole dish and top with remaining cheese. 
  • Bake for 35-40 minutes or until eggs are set and cheese is bubbling. 

Nutrition

Calories: 162.4kcal

Pin Cheesy Corned Beef Hash Breakfst Casserole for Later

image of corned beef casserole on plate on top, text that says cheesy corned beef hash breakfast casserole, and image of casserole in baking dish on bottom

by 26 Comments

Chai Tea Cupcakes with Buttercream Icing

These Chai Tea Cupcakes with Buttercream Icing are a delicious treat. Just think of a Chai Latte but in cupcake form. So delicious, so fun!

chair tea cupcake topped with buttercream and in foil cupcake liner

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I may be a bit late to the game but I just found my love for chai tea! I was never a big tea drinker but started getting into them when I decided to give up coffee for lent last year. You can read about that experience here.

Will I give up coffee this year? I don't know, I may but I would be fine either way thanks to Chai Tea! In addition to my new love for Chai Tea, I also have a love for cupcakes. Well, I've always loved cupcakes but decided it was time to bring my two loves together. Say hello to these Chai Tea Cupcakes with Buttercream Icing!

cupcakes on top of and in front of silver platter with cupcake in front half eaten

So this tea obsession of mine was pretty serious. I have green tea, black tea, purple tea (hibiscus) and a host of others chilling in my cabinet waiting to be drunk. I can't say I loved all the teas I've tried but have found an appreciation for the many that exist. Tea has always calmed me during times of high stress. The aroma is what gets my nerves to pause and relax.

So how did we get to cupcakes? The last cup of chai tea I made tasted like dessert, only because I sweetened with milk and sugar and topped it with whipped cream and cinnamon. I think professional tea drinkers would frown upon that but it was sooo good. The next natural step would be cupcakes.

cupcakes on platter with tea bag in middle and cupcake in front half eaten

These chai tea cupcakes remind me of spice cupcakes, because I used a lot of spice in them. It literally reminds me of a chai latte I would get from my favorite coffee shot. The buttercream icing is a typical butter cream flavor to contrast all the flavor of the cupcake. And of course, I topped with cinnamon to make them perty.

I hope you enjoy these chai tea cupcakes as much as we do. Daughter snuck and ate 4 in a row the first time I made them. I couldn't even stay mad at her.

Looking for more cupcake or mini cake recipes? Try my red velvet cupcakes or these mini rum carrot cakes. 

Chai Tea Cupcakes are a delicious treat. Made with chai black tea and delicious spices with butter cream frosting.
Print Recipe
5 from 6 votes

Chai Tea Cupcakes with Buttercream Frosting

Servings: 12
Calories: 270.6kcal
Author: Tanya

Ingredients

  • 1 cup milk
  • 4 chai tea bags
  • ¾ cup white sugar
  • ½ cup vanilla flavored yogurt
  • ¼ cup vegetable oil
  • 1 cup all purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Buttercream Frosting

  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar
  • 1 Tablespoon milk

Instructions

  • Preheat oven to 350 degrees. 
    Place milk in a pot over medium heat. As soon as milk starts to boil and you see bubbles, remove from heat and add tea bags. Allow to brew for 10 minutes 
    Add all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and salt to a bowl. Set aside. 
    In another big bowl, combine milk and tea mixture, white sugar, vanilla flavored yogurt, and vegetable oil. Stir until incorporated.  Add dry ingredients and mix until flour disappears.
    Place in muffin tin and bake for 20-25 minutes, or until toothpick comes out clean. Allow to cool. Frost with icing and dust with cinnamon. 
    To make frosting, add butter, vanilla extract, powdered sugar, and milk to a bowl and mix with mixer until fluffy.

Notes

Nutrition

Calories: 270.6kcal

Step by Step Photos of Chai Tea Cupcakes

  • tea bags in liquid in saucepan
  • dry
  • wet ingredients in bowl with whisk in it
  • batter in bowl with whisk
  • baked cupcakes in cupcake tin
  • buttercream in bowl whipped
  • chai tea cupcakes on platter with tea bag in middle and half eaten cupcake on side

Pin Chai Tea Cupcakes with Buttercream Icing for Later

pinterest image of cupcake on top, text that says chai tea cupcakes with buttercream icing, and multiple cupcakes on bottom if image

by 50 Comments

Roasted Cauliflower and Sweet Potato Recipe

This Roasted Cauliflower and Sweet Potato Recipe is a perfect easy side dish for any dinner. The added rosemary and garlic give it wonderful flavor.  

cauliflower and sweet potatoe in white bowl covered with rosemary springs with baking sheet in background

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Cauliflower...oh the wonderful neglected vegetable in my kitchen. I loved cauliflower growing up, especially raw dipped in tons of ranch. But for the last few years, cauliflower has been pretty absent from my diet. Such a shame.

Now that I'm a grown up, a wife, and a parent, I think it's time I start incorporating this vegetable (and a host of others I neglected) back into our kitchen and into our diet. First step will be with this easy roasted cauliflower and sweet potato recipe.

roasted cauliflower and sweet potato in white bowl with rosemary springs on top and side

Now when I say easy, I mean easy. I just preheated my oven, chopped these veggies, added some oil and rosemary and garlic, and popped it in the oven.

This was the perfect side dish for my entrees. One night I ate this as the main course without meat. I don't know if that's healthy but I sure got full.

Speaking of full, my time has been feeling quite full lately...watching reruns of Living Single. Remember that show? Best friends in the 90s living as roommates.

It's funny because I was around 10 when that show was on t.v. I never could relate to the characters at that time (I mean, I was 10) but watching it in my 30s (early 30s) I absolutely can relate.

One episode in particular really sparked my interest. Maxine Shaw, an attorney who worked at a law firm, was fired from her job and had took up new employment at a telephone agency. Well...the agency turns out to be shady and all the employees and the owner end up getting arrested and find themselves in court.

Maxine Shaw is appointed a public defender and this guy is terrible. As a matter of fact, he represents the stigma t.v. gives a lot of public defenders, overworked, cases not even looked at before court, and urging clients to plea.

Well no worries...Maxine Shaw fired him, defended herself, and won her case! She also ended up representing all of the other employees of the call agency and got them all off. As a matter of fact, the Judge was so impressed by Maxine's work that she recommended her to the Public Defender's Office and she began to work there.

Ok, so I just recapped an entire episode of Living Single (spoiler alert) but I do so with good reason. I work as a Public Defender and the stigma giving to these lawyers, well it is a tad bit annoying.

I know many Maxine Shaw's who handle heavy case loads like a boss. Researching issues and ensuring that every client's case gets the care and attention it needs.

Either way, I was impressed how although the show initially cast Public Defenders in a bad light, I did like how Maxine Show represented quite the opposite.

A maverick attorney who is sharp, hard working, and aggressive for her clients. Now what does this have to do with this roasted cauliflower and sweet potato recipe? Not a darn thing...I just really like that episode and wanted to shout out my amazing Public Defender friends.

I hope you enjoy this cauliflower and sweet potato recipe as much as we do. Now off to watch more Living Single...

Looking for more cauliflower recipes? Try my roasted cauliflower dip recipe. 

Looking for a few recipes to serve this side dish with? Try these out:

Juicy Air Fryer Turkey Burger

Air Fryer Steak with Garlic Herb Butter

Notes on Roasted Cauliflower and Sweet Potato

  • Make sure Cauliflower and Sweet Potato are completely dry before you oil and garlic and rosemary. It ill give it a nice crisp. If not, you will have mush. No one wants mushy veggies.
  • Dried Rosemary may be substituted for fresh. I just like fresh rosemary because it's so perty.
  • Cauliflower is known as a super food, known to aid with the fighting of cancer, good for digestion, and good for the heart.
Print Recipe
4.94 from 15 votes

Roasted Cauliflower and Sweet Potato

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Servings: 6
Calories: 110kcal
Author: Tanya

Ingredients

  • 1 medium cauliflower head broken into small pieces
  • 1 medium sweet potato chopped
  • 4 cloves garlic minced
  • 2 Tablespoon fresh rosemary chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2-3 Tablespoon olive oil

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and set aside. 
    Add cauliflower, sweet potato, rosemary, garlic, salt, and black pepper to a large bowl and stir. Add enough oil and stir to make sure all pieces are coated with a little oil. 
    Place on baking sheet and cook for 25 minutes, or until sweet potato is softened. 
    Enjoy 🙂

Nutrition

Calories: 110kcal

Step by Step Photos of Roasted Cauliflower and Sweet Potato Recipe

  • cauliflower broken into pieces on white background
  • sweet potato cut on white background
  • rosemary chopped on white board
  • cauliflower, sweet, potato and rosemary mixed in bowl
  • cauliflower sweet potato and rosemary on baking sheet
  • cooked cauliflower, sweet potato, and rosemary in white bowl with baking sheet in background

Pin Roasted Cauliflower and Sweet Potato Recipe for Later

pinterest image with cauliflwoer and sweet before cooking on top, text says roasted cauliflower and sweet potato my forking life, and photo of recipe in white bowl with baking sheet at top

by 4 Comments

Mini Spinach & Mozzarella Stuffed Meatloaf

This Mini Spinach & Mozzarella Stuffed Meatloaf Recipe is perfect for any weeknight dinner. Enjoy it with a side of mashed potatoes for a complete meal.

mozzarella stuffed meatloaf covered in ketchup on white plate with cupcake pan in back with meatloaves in it

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Oh for the love of meatloaf! Well, for the love of mozzarella stuffed meatloaf. Add some spinach to it and it's the perfect combo.

Our household loves meatloaf but the typical meatloaf requires a big hunk of meat be baked in an oven for an entire hour. That's a super long time if you're making it for a weeknight dinner. It's definitely not worth it if all you'll hear for an entire hour is "is it done yet" and "let's just order pizza, I'm starving." Dang on hubby and kid.

These mini meatloafs come together in a breeze and only require a 25-30 minute bake time. The advantage of making any dish in mini form is usually less cooking time. Plus, these meatloafs are just so darn cute!

Speaking of cute, did you get a chance to watch the New Edition Story on BET?? Oh my gosh, amazing!!!! I've always loved New Edition. "Can you stand the rain" "Mr. Telephone Man" and "If it isn't love" are some of my favorite songs of all time. Let's just say that my house and car have been blasting all the hits since it aired. I sure hope they put it on DVD because I am buying.

fork picking up piece of stuffed meatloaf with spinach on white plate

I sure hope you all enjoy this mini meatloaf stuffed with mozzarella and spinach recipe as much as my family does. Such an easy way to incorporate veggies and cheese in a weeknight dinner. Check out the video below for further instructions. As always, Enjoy 🙂

Notes on Mini Mozzarella Stuffed Meatloaf Stuffed

  • You will need a muffin tin for these minis. Make sure to spray it with non stick cooking spray.
  • Please, please, please use fresh mozzarella. It taste so good. It melts so good. It's just that good.
  • Make sure to squeeze out all the water from the defrosted frozen spinach. If you don't, you may end up with a messy and odd meatloaf.
  • These are great as leftovers. I would assume you could freeze them but we never have enough leftover to freeze.
  • Make sure to check the meat with a quick read thermometer to ensure meat is thoroughly cooked. Ground beef should be cooked to a temperature of 160 degrees Fahrenheit.

Looking for more meatloaf recipes? Try my Air Fryer Meatloaf. 

mozzarella stuffed meatloaf. Easy and delicious.
Print Recipe
5 from 2 votes

Mini Stuffed Meatloaf

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6 person
Calories: 446kcal
Author: Tanya

Ingredients

  • ¾ cup frozen spinach defrosted
  • 1 medium onion
  • 2 garlic cloves
  • ½ cup fresh parsley
  • 1.5 lbs ground beef
  • 1 cup breadcrumbs
  • ⅔ cup ketchup
  • 2 eggs
  • 1 teaspoon ground thyme
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 12 slices of mozzarella

Topping

  • ⅓ cup ketchup
  • 2 Tablespoon dijon mustard
  • 2 Tablespoon brown sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray and set aside. 
    Squeeze excess water from spinach and set aside. 
    Add onion, garlic cloves, and parsley to food processor and process until smooth. Set aside. 
    Add ground beef, breadcrumbs, ketchup, eggs, thyme, oregano, salt, black pepper, and food processor mixture to a large bowl and mix with hands until incorporated. 
    Break mixture in half and place half of mixture in muffin tin bottoms. Add spinach and slice of mozzarella cheese in each tin bottom, cover with remaining meat mixture.
    Make Topping Mixture and cover each mini meatloaf with mixture. Bake in preheated oven for 25-30 minutes or until internal temperature reaches 160 degrees Fahrenheit. 

To Make Topping

  • Combine ketchup, Dijon mustard, and brown sugar in bowl until incorporated. 

Nutrition

Calories: 446kcal

Pin this Mini Mozzarella Stuffed Meatloaf for Later

by 4 Comments

Callaloo and SaltFish + BHM Virtual Potluck

This Jamaican Callaloo and Saltfish recipe is the perfect main course or side dish for any meal. Generally eaten for breakfast in Jamaica, this delicious dish can be served at any time of the day.

Callaloo in and saltfish in cast iron skillet

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

What a gwan?

Translation: What is going on?!?

You gon fi luv mi callaloo n sal fish recipe.

Translation:You are going to love my callaloo and saltfish recipe.

I love speaking Jamaican patios but my mom tells me I sound horrible when I try. Although I was raised in a Jamaican household, I was raised in the lovely states of Maryland and Florida and only visited Jamaica once in a while. When I speak patios I sound like the actors in Cool Runnings. Great movie but horrible accents. Moving on...

I was honored to be invited to a Black History Month Virtual Potluck, organized by Meiko of Meiko And The Dish and Aaron of The Hungry Hutch. This potluck will include 28 of some of the best black food bloggers in the world. We are talking Southern, African, Caribbean, Creole...all kinds of amazing recipes.

[Read more...]

by 8 Comments

The Best Red Velvet Cupcakes with Cream Cheese Frosting

These are the best red velvet cupcakes you will ever have! So red, so velvet, so good.

cupcakes on white board with sprinkles in corner

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Yes, you read it right, these are the Best Red Velvet Cupcakes in the whole wide world! That's such a bold statement but it is what it is. They are so moist, so delicious, and so red. They never disappoint and the recipe is easy peasy.

red velvet cupcake in black cupcake liners

These cupcakes are rich and moist. I've had dry red velvet cupcakes before and it made me so angry. Like really mad, lol. When you bite into a red velvet cupcake, it should be light and fluffy yet moist, not dense.

The other necessity for a red velvet cupcake is the cream cheese frosting. Cream cheese frosting is a must to achieve the best red velvet cupcake.

Ingredients

For the cupcakes

  • Dry ingredients - All-purpose flour, Unsweetened cocoa powder, Baking soda, Salt
  • Wet ingredients - Eggs, Granulated sugar, Buttermilk, Vegetable oil, Vanilla extract, White vinegar, Red food coloring

For the cream cheese frosting

  • Cream cheese
  • Butter
  • Fresh lemon juice
  • Powdered sugar

Expert tips

  • When making cupcakes, you want to buy cupcake liners that say they are no fade.
  • The cream cheese frosting will yield more frosting than you need. I'd rather have much more frosting than less frosting. I refrigerate the leftover frosting and eat it when I need a little sweetness in my life.
  • I used a larger decorating tip for frosting these cupcakes. The bigger the tip, the better the frosting for your cupcake. Purchase the right size tip to ensure even and pretty frosting.
  • It should also be noted that I am not the best cupcake decorator in the world. It takes skill and practice to get these looking perfect. I sprinkle the top with red sprinkles to jazz it up. It gives it a nice taste too.
  • My cream cheese frosting is a bit different than the traditional ones as I like to add a hint of lemon rather than vanilla extract like most recipes call for. Why do I add lemon? I don't know, I had lemon one day and just decided why not, but the results were amazing! I have been adding it to this frosting ever since.

Looking for more cupcake/cake recipes? Try these out:

How to store Red Velvet Cupcakes

To refrigerate: The dairy in the cream cheese frosting means the cupcakes must be stored in the refrigerator, and not on the counter-top. Once baked, cooled, and frosted, place the cupcakes in an airtight container in the fridge for up to 3 days.

To freeze: If you plan to freeze these cupcakes, do so before adding the cream cheese frosting. Bake and cool the cupcakes, then place in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, then whip up the frosting and top the cupcakes.

Pin this recipe for later

FAQs

What flavor is red velvet cake?

Red velvet cake is a vanilla cake that is flavored with some cocoa powder. The red velvet comes from the red food coloring that is added to the cake batter.

Are red velvet cupcakes just chocolate?

No red velvet is not a chocolate cake, it is a vanilla-based cake with far less cocoa added than you would in a regular chocolate cake.

What do buttermilk and vinegar add to cakes?

Both buttermilk and vinegar are acidic, so they balance out the sweetness and add a little tang to any cake they are added to.

If you have tried this Red Velvet Cupcake recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

Print Recipe
5 from 1 vote

The Best Red Velvet Cupcakes

These are the best red velvet cupcakes you will ever have! So red, so velvet, so good.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes
Servings: 24 person
Calories: 220kcal
Author: Tanya

Ingredients

  • 2.5 cups all purpose flour
  • 1.5 teaspoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1.5 cups granulated sugar
  • 1.5 cups vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 1 oz bottle red food coloring

Cream Cheese Frosting

  • 2 8 oz packs cream cheese softened
  • ½ cup butter softened
  • 1 Tablespoon fresh lemon juice
  • 6 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare a cupcake pan with cupcake liners or grease the pan. Set aside.
  • Combine flour, cocoa powder, baking soda, and salt in a medium bowl and set aside. 
  • In a large mixing bowl, beat eggs and sugar until fully combined. Add vegetable oil, buttermilk, vinegar, and vanilla extract and stir to combine. Add flour mixture. Your batter should be a light brown color. 
  • Add the entire bottle of red food coloring and stir to combine, ensuring it is fully combined and very red. 
  • Spoon batter into the cupcake pan. Bake in the preheated oven for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to fully cool before frosting. 

Cream Cheese Frosting

  • Mix cream cheese and butter until fluffy. Add lemon juice. While mixing, slowly add powdered sugar. Frost cooled cupcakes with frosting.

Notes

  • The cream cheese frosting will yield more frosting than you need. I'd rather have much more frosting than less frosting. I refrigerate the leftover frosting and eat it when I need a little sweetness in my life.

Nutrition

Calories: 220kcal

Cake Recipe adapted from Southern Plate