French Toast the Right Way

Breakfast has always been the most important meal of the day. When you start off your day with good food, you set your day in a positive manner. One of my favorite early morning meals to make is french toast and with the switch still in progress, I needed to find a new dairy-free recipe to save the day. That’s when I came across Her recipe was exactly what I was looking for and is super quick to make! Check out the recipe below!

Vegan French Toast


1 cup. Unsweetened Almond Milk

1/4 cup. Cornstarch

1 tsp. Ground Flaxseeds

1/2 tsp. Baking Powder

1 tsp. Ground Cinnamon

2 tsps. Pure Maple Syrup

1 tsp. Vanilla

6-8 Slices thick sliced quality French bread

2-3 tbsp. Vegan Butter

For Serving: Maple Syrup, Powdered sugar and/or Fresh Fruit


1. Using a shallow bowl wide enough to hold a piece of bread, whisk together the almond milk, cornstarch, flaxseeds, baking powder, cinnamon, maple syrup and vanilla.

2. Add a little bit of vegan butter to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl.

3. Dip each side of the bread in the batter and allow to soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side until golden brown in color. Add more vegan butter to the pan as needed in between pieces of bread.

4. Serve with maple syrup, powdered sugar and/or fresh fruit, if desired. Enjoy!

Recipe Credit:

Original Recipe Link:

Creamy Vegan Mushroom Risotto

With my new diet in progress, I realized I needed a good risotto recipe. Growing up, my grandmother made risotto frequently and it has always remained one of my favorite meals. Having searched through various social media platforms, specifically for cooking, I found a recipe that really, ” hit the jackpot” per say. This recipe is super simple and packed with all of the right flavors expected in a delicious risotto. For my non-plant-based followers, I have you covered as well! Check out the link listed at the bottom of the page for a risotto I know you will love! Wishing you all a very tasty dinner!

Creamy Mushroom Risotto (Vegan + GF)



  1. Heat the olive oil in a large sauté pan. Add the shallot and garlic and cook on a medium-low heat until softened.

2. Add the mushrooms and cook for a further minute.

3. Stir in the risotto rice and immediately pour in the stock and vinegar (if using). Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.

4. Once cooked, stir in the nutritional yeast (if using), stir in a handful of chopped fresh parsley and season with salt and pepper.

5. Serve and Enjoy!

Recipe Credit:

Original Recipe Link:

Non-Plant-Based Recipe Link:

Banana Bread Cinnamon Rolls

Recently, my fiancé and I decided to go completely plant-based. That’s correct; we went vegan. Why you may ask? Because something had to give. For years, I have suffered with Epilepsy and even with medications I was still having 2 sometimes 3 seizures a day. My body stayed in constant pain and I felt miserable all of the time. Being sensitive to dairy anyways, I decided to try something new.

After a solid week since the switch, I have not once had a seizure. My energy levels have increased immensely and I have began to lose weight naturally. I honestly feel amazing and wish I would have done this sooner. With that being said, my posts will be switching up a bit. I will still be bringing you all amazing new recipes, but this time with a twist.

To start off this new trend, I would like to welcome you all to the Banana Bread Cinnamon Roll. Though I was rather skeptical to try this recipe at first, once it was finally made, I was amazed at the flavor and softness of texture. This recipe has immediately made my favorites list. For those who love banana bread, this a must-try! Who knew plant-based foods could taste so good? Check out the recipe below to try it for yourself! You won’t be disappointed!

Vegan Banana Bread Cinnamon Rolls

Prep Time: 1 Hour Cook Time: 25 Minutes Total Time: 1 Hour 55 Minutes

Serves: 9


  • For the dough:
  • ¾ cup unsweetened vanilla almond milk (or milk of choice), warmed to 110 degrees F
  • ¼ cup granulated sugar
  • 2 ¼ teaspoons active yeast (1/4-ounce package yeast)
  • ¾ cup mashed ripe banana (from about 2 medium bananas, but make sure you measure)
  • ¼ cup melted vegan butter
  • 4 cups bread flour
  • 3/4 teaspoon salt
  • For the filling:
  • 2/3 cup dark brown sugar
  • 1 1/2 tablespoons ground cinnamon
  • ¼ cup vegan butter, softened
  • 1 medium banana, thinly sliced
  • 1/2 cup chopped walnuts (optional)
  • For the vegan cream cheese frosting*:
  • 2 oz vegan cream cheese, softened
  • 2 tablespoons vegan butter, softened
  • 1/3 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon unsweetened vanilla almond milk (or milk of choice), to thin frosting for drizzling


Step One: Warm milk to around 110 degrees F. I like to do this by placing milk in a microwave safe bowl and microwaving it for 45 seconds. It should be like warm bath water. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir in ¾ cup mashed banana (making sure you measured!) and melted vegan butter. Mix until just combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

Step Two: Place dough hook on mixer and knead dough on low speed for 8-10 minutes. Dough should form into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)

Step Three: Transfer dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. This may more or less time depending the humidity and temperature in your home.

Step Four: After dough has doubled in size, transfer dough to a well-floured surface and roll out into a 14×16 inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.

Step Five: In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then gently rub the sugar into the butter. Add banana slices and walnuts on top.

Step Six: Tightly roll dough up the dough, starting from the 14-inch side (the smaller side) and place seam side down making sure to seal the edges of the dough as best you can. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1 inch sections with a serrated knife or use floss. You should get 12 rolls. I like to make dents in the dough before cutting to make 12 even rolls.

Step Seven: Place banana cinnamon rolls in a greased 9×11 inch baking pan. (I also recommend lining the pan with parchment paper as well, in case any of the filling ends up leaking out.) Cover with plastic wrap and a warm towel and let rise again while you preheat your oven.

Step Eight: Preheat oven to 350 degrees F. Remove plastic wrap and towel and bake the banana cinnamon rolls for 25-35 minutes or until just slightly golden brown on the edges. You want to under bake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for a 5-10 minutes before frosting. Makes 12 cinnamon rolls.

Step Nine: To make the frosting: In the bowl of an electric mixer or in a medium bowl, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Add 1 teaspoon of almond milk if you’d like a thinner glaze. Spread or drizzle over cinnamon rolls and serve immediately.

Recipe Credit:

Original Recipe Link:

Sweet as a Hummingbird

Image Credit: Sally’s Baking Addiction

Having started my online courses for college, my days have become quite busy. Finally having a break, I decided something new and sweet should be put on the dinner menu. Scrolling through new potential recipes, I came across the Hummingbird Cake. Something about the way it looked made me think of my grandmother. I remember being young and always having to fill up the hummingbird feeders with fresh sugar, so maybe this cake would be as sweet as those memories and I was correct.

From what research I could gather, the Hummingbird cake was originally created in Jamaica. The cake had been named after the island’s national bird and marketing tools were created for this cake to attract tourists to visit the island. In 1978 the Hummingbird Cake received recognition by Southern Living. From that point on, the recipe began to spread like wild-fire. Shown below is a vintage recipe that I thought you may all enjoy. In my personal opinion, it’s a sweeter version of banana bread and I love it!

If you get the chance to try it out, let me know what you think! Happy Monday!

Image and Recipe Credit:

Sock It To Me Tuesday

One thing I love to do on Tuesdays is bake. Baking not only leads to delicious food, but to me personally it’s relaxing. Having scrolled through a list of my saved recipes I came across one for a Sock It To Me cake. This cake specifically is one my grandmother would make and have ready for after church on Sundays. Though the texture was a tad crumbly the sweetness of the cake paired wonderfully with the coffee she would make.

Shown below is the recipe I will be using. Many of you will begin to notice that I am a huge fan of vintage recipes. Vintage recipes are what my grandmother used (when she used recipes) to teach me how to cook and bake. Recipes such as these need to be preserved and shared. Having these recipes allows us to literally taste a piece of history.

Do you have any vintage baking recipes you love? Which one is your favorite? If you decide to try this one, please let me know! Here’s to a very tasty Tuesday!

Recipe Credit:

Easy Sunday Sausage Roll Ups

Image Credit: CookingfromtheHeart

From start to finish, these sausage and cream cheese crescent roll-ups are a must try! With only 3 ingredients, these roll-ups are perfect for beginner cooking enthusiasts. One thing I have learned when making these roll-ups is to use regular sausage and not the maple flavored kind. Though the maple flavor is nice, the sweetness overwhelms the crescents. Something else that should be noted is the time it takes to cook. Depending on the brand crescent you choose will determine the max time the roll-ups need to cook.

These roll-ups hold a special place in my heart as my grandmother made them for the holidays; especially during Christmas. Since her passing, I make a point to make them more frequently. The smell of the roll-ups alone makes it feel as though she is standing next to me. I know if she could see me now, she would be proud of how far I have come in life. Not only do these roll-ups taste great, they help to create great memories.

Below, I have listed the recipe for you all to try! If you do, please let me know your thoughts! Hopefully, these delicious roll-ups create happy memories for you all! Stay Blessed!

Cream Cheese Sausage Crescent Roll-Ups


  • 1 pound Ground breakfast sausage
  • 8 oz Cream cheese
  • 2 packages Crescent rolls (refrigerated, 8 in each)


  1. Preheat the oven to 375 degrees F.
  2. Start cooking your sausage. Once cooked add cream cheese and mix together until cream cheese is melted.
  3. Roll out crescent rolls and place a spoon full of cooked sausage and cream cheese into each roll and roll it up. Place each roll onto a prepared baking sheet.
  4. Bake for 10-20 minutes (time will vary depending on the brand you use. See how long your crescents call for and use that temp and time). Your crescent rolls should be nice and golden brown and cooked all the way though.

Recipe Credit:

Original Recipe Link:

A Sauce of Surprise

Homemade chicken alfredo is a loved dish within my household, and what is even more loved is my homemade alfredo sauce. Having made the dish plenty of times in the past using store bought sauces, I decided it was time to make my own. With a quick trip to the local grocery store, I began to pick out the needed ingredients. Half an hour later, due to my undecisive ramblings, I made it out of the store with two bags in tow. What would happen next would send my taste buds soaring.

The recipe itself is very easy to make and at max takes 15 minutes from start to finish. Having found the recipe on Pinterest, I adjusted some of the ingredients to better fit the needs of my family. The link to the original recipe will be posted in the credits below. Here is to a delicious dinner! Let me know what you think!

Homemade Creamy Alfredo Sauce

1/2 cup. Butter

2 cups. Heavy Cream

1.5 cups. Parmesan Cheese

1/2 cup. Asiago Cheese

2tbsp. Minced Garlic

1tsp. Paprika, Cayenne Powder

Salt and Pepper to taste

Directions: In a medium pot, allow your butter to melt on medium heat. Before the butter is fully melted add in the minced garlic, allowing the garlic to gently sauté. Once the butter has completed melting, add in your heavy cream, cheeses and seasonings. Adjust or add seasonings as needed. Make sure to continuously stir the sauce, allowing the sauce to rise to a boil before cutting off the heat. Use immediately over preferred choice of noodles.

Recipe Tip: Buy the needed cheeses in block form and hand grate each. By hand grating, the cheeses melt easier within the sauce. If you need to refrigerate the sauce, keep in mind that the sauce keeps for a max of 4 days.

Recipe Credit:

Link to Original Recipe:

Crown O’ Gold

Meatloaf has always been a family favorite and in my search for a new recipe, I came across a recipe from the 1950’s era. The best way I can describe this dish, would be in two words; Meatloaf Meringue; however, the meringue being mustard based. Though odd at first glance, everything about this recipe is complementary. From the variety of flavor, down to the texture, this is a recipe you should try at least once in your lifetime. You will not be disappointed!

Crown O’ Gold Meatloaf

11/2 cups fine soft bread crumbs
1-1/2 lbs. ground lean chuck beef
4 egg yolks
1-1/2 tsps. salt

2 tbsps. French’s Mustard
1-1/2 tbsps. prepared horseradish
3 tbsps. finely diced green pepper

2 tbsps. French’s Minced Onion
1/3 cup ketchup

Crown O’ Gold Topping

4 egg whites
1/4 tsp. French’s Cream Tartar
4 tbsps. French’s Mustard

Directions: Mix bread crumbs with meat. Combine remaining ingredients. Blend into meat-bread mixture.

Pack lightly into a 9-inch casserole and bake in a moderate oven (325 degrees F) 30 minutes.

To make topping: beat egg whites until foamy; add cream tartar; beat until very stiff. Fold in mustard gently.

Swirl on hot meat; return to oven; bake 20 to 25 minutes longer or until tipped with brown.

Makes 6 to 8 servings

Image and Recipe Credit:

Biscuits for the Taking

Image Credit:

“Biscuits in the morning, biscuits in the evening, biscuits at supper time!” My grandmother would chant as she smoothly waltzed around her kitchen. Breakfast to my grandmother was a sacred time of day, and biscuits were a must in the mornings. Taking down her favorite medium pink bowl from one of the top shelves, she would begin to mix all the needed ingredients by hand.

Mixing and kneading the dough, she would tell me of her plans for the day, as she allowed the dough to rest for a moment. “Do you know what goes great with biscuits?” She would ask me as she finished prepping the dough for the oven. “Coffee!” I would exclaim as I helped place the baking sheets gently into the oven. “Bingo!” She would smile as she would pour us each a cup as we waited. Once finished, we would each take two biscuits and make our way to the back porch to enjoy the sunrise.

Memories such as these hold a special place in my heart, and sharing them all with you means the world to me. This includes sharing her recipes, and others I have found over the years. The amount of joy cooking brought my grandmother should be experienced at least once by all, and hopefully through this blog, I can help do just that. Below I have posted a picture of the recipe for the buttermilk biscuits my grandmother loved to make. May you each enjoy and stay blessed!

Buttermilk Biscuits

Image & Recipe Credit:

Monday’s are for the Birds and Apple Pies

Photo by Ellie Burgin on

Monday’s for many consist of working a 9a.m.-5p.m. job, drinking excessive amounts of coffee to stay awake, and praying the day goes by quickly. Mondays; however, are also a time to reflect, organize and try new things. A time for baking delicious treats, and cooking savory foods. Mondays are for the birds and apple pies.

“So where do the birds come in play?” You may be asking yourself. Recently, my fiancé and I decided to add a bird house and bird feeder to the front porch. Now whether this was a good idea or not, I am still unsure. We currently have two pigeons who visit daily, that are roughly the size of Cornish hens with big attitudes to match. We have named them Sally and Sophie. Sophie clearly being the leader of the two, because when their feeder is empty she comes to the sliding glass door and pecks at it to get my attention and waits to make sure their food has been delivered then proceeds to stuff her cheeks.

Watching the two reminds me, that even on days such as Monday, we need to appreciate the simple aspects of life. Apple pies being one of those simplicities. Easy and fast to make, the process leaves your house smelling amazing and your stomach thankful for your wonderful abilities at baking. “I’m really not all that great at baking though…” Some of you may say. Well boy do I have a recipe for you!

This recipe was shared by a fellow blogger, and I’m in absolute love. It includes a second recipe option directly underneath for those daring enough. If you decide to make one of these, let me know how it turns out! With that, I wish you all a lovely Monday!

Image and Recipe Credit: