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1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

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Spreading the Love

We hope everyone had a great Pancake Tuesday yesterday and ate lots of delicious pancakes, because we sure did. 🙂

Today, we’re bringing you a recipe that goes along with another special day that comes every February – Valentines Day! We say “special day” and not “holiday” because is it really a holiday when you don’t get any time off work or school? We don’t think so!

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Now we know that people often have strong feelings towards Valentines Day. Some people love it and go all-out with fancy dinners and wine, etc etc, while others hate it, saying that all it is is an excuse for card companies, chocolatiers, flower shops and restaurants to make a pretty penny few  billion dollars. That’s right – billions of dollars are spent each valentines day on jewelry  chocolate, cards, flowers, lingerie and dining out. Pretty intense, eh?

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When it comes to Valentines Day, there’s always the group who simply don’t like it because they feel lonely because they’re single, but would love it if only they had a significant other.

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We think Valentines Day is a great celebration of love, but not just the romantic kind. It’s also a fantastic reminder to show the people on your life who you care about that you love them – your parents, grandparents, siblings, friends, even teachers, co-workers or bosses who have made a difference or impact on your life. In our  busy lives today,Valentines Day is a day that reminds you to take a moment and show people that you care about them.

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Of course, what better way to show someone that you love them than with home-made, heart-shaped brownies? 🙂

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Healthy, gluten-free red velvet brownies, we might add, with a delicious pink icing to boot!

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Because like we said earlier, people spend a lot of money on valentines day on store bought chocolates and other treats, so why not save yourself a little money and make your own?

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These brownies are so fudgy and just the right amount of sweet. And if you’re not good with words, the heart-shape and pink icing will say “I love you” for you! 😉

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And for those of you who are wondering- yes, beets are making yet another appearance here- but don’t worry, you can’t taste them at all.  And if you’re going to show your love to people by baking them brownies, you might as well do them another favour and fill them with antioxidant-packed, good-for-you beets, right? 🙂

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So, if you can find absolutely no other reason to love Valentine’s day- then just think of it as an excuse to eat lots of chocolate, and make everything pink, red, and heart-shaped, because really, is there any other acceptable time of year to do that?

Happy Valentines Day Everyone!

Gluten-Free Red Velvet Brownies

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Prep Time: 15 min
Bake Time: 15 minutes
Serves: 6

Ingredients:

1/2 c. brown rice flour
1/3 c. ground almonds
1 tbsp arrowroot flour
1/3 c. cocoa powder
1/2 tsp baking powder
1/4 tsp salt
pinch of xanthan gum (optional)

1/4 c. diced cooked beets
1/2 c. date paste
1 egg
1/4 c. pumpkin puree*
1/4 c. yogurt
1 tsp vanilla extract
2 tbsp coconut oil (or vegetable oil)

For the Icing:

1/2 c. cashews
2 tbsp cottage cheese
1 tbsp honey
1.5 tbsp strawberry or raspberry jam
1/4 tsp diced cooked beets
1/2 tsp vanilla
1/2 tsp butter extract (optional)

Directions:

Preheat your oven to 350F.

In a large bowl, combine all the dry ingredients.  Add all the wet ingredients to your food processor or blender and blend until smooth.  Add the wet ingredients to the dry ingredients and stir until just combined. (The batter will feel a bit dry, but that’s ok).

Divide the batter evenly between 6 greased muffin tins (or heart-shaped tins!) and bake for 15-20 minutes, or until the centres feel firm.  Allow to cool for about 10 minutes, then remove the brownies from the tins and place on a wire rack to continues cooling.

For the Icing:

Add the cashews to your food processor (or high-powered blender) and blend until the cashews are smooth and buttery (this will take about 5-10 minutes)  Add the rest of the ingredients and blend until smooth.  When the brownies are cool, divide the icing between each brownie and smooth over the tops.

*If you’d prefer, you can omit the pumpkin and just use an entire cup of yogurt.

~twosaucysisters

What are your feelings toward Valentines Day?  How do you like to show your friends and family you care?

Red Chocolate

We think it goes without saying that we are chocoholics.

For anyone who’s been reading our blog for a while now, this is probably not new news.  Chocolate pudding, chocolate peppermint patties, chocolate brownies, chocolate pancakes, chocolate sauce, chocolate crepes, chocolate granola, chocolate cookies… heck, we even put chocolate in our chili!

But of course, chocolate cake is the king of all chocolate creations!

Obviously we’ve always been die-hard fans of a rich and decadent chocolate cake, and we’ve always believed that there was absolutely no way chocolate cake could be improved upon.  After all, it’s the best, right?

Wrong.

Only a short while ago, we were introduced to red velvet chocolate cake!  Our lives may never be the same.

Ok, so we know what you’re thinking.  Red velvet is just chocolate cake with red colouring added to it- what’s the big deal?  Well we don’t know what the big deal is- we just know that it’s awesome.

So of course we thought, why not have red velvet cake for breakfast?

We think that’s entirely logical, don’t you?

Red velvet buckwheat bake- does it get any better?  We have made plenty of buckwheat bakes before, but this one is definitely one of our all-time favourites!

Of course, we didn’t simply dump red food colouring into our buckwheat bake.  No, we got more creative (and healthier!) than that!  What is our secret ingredient?

Beets!  Nature’s food die 🙂

Yes, beets.  They’ll stain you’re hands, they’ll stain your clothes, and they’ll stain your buckwheat bakes!

So for all you staunch chocolate cake-lovers out there, we encourage you to give red velvet a try… starting with breakfast! 🙂

Red Velvet Buckwheat Bake

Prep Time: 5 min
Bake Time: 30-35 min
Serves: 1

Ingredients:

1/4 c. buckwheat flour
1 tbsp buckwheat groats
1 tbsp chia seeds
1 tbsp cocoa powder
1/4 tsp baking powder

1/4 large beet
1/3 c. plain yogurt
2 tsp honey (or other liquid sweetener)
1 egg
3 tbsp milk of choice

Directions:

Preheat oven to 350F.

In a small bowl, combine all the dry ingredients

Put the beet in your food processor and blend to roughly chop it.  Add the yogurt and honey and blend until fully combined and smooth.  Add the rest of the wet ingredients and blend until smooth.

Add the wet ingredient to the dry and mix just until combined.  Pour batter into a large greased ramekin or a bowl, and bake for 30-35 minutes, or until firm.  Top with optional “cream cheese” icing:

2 tbsp cottage cheese
2 tsp vanilla protein powder
1/8 tsp vanilla extract

Blend all ingredients together in a small blender or food processor and dollop on top of your buckwheat bake.

~twosaucysisters

Are you a chocolate-lover?  Have you ever tried red velvet cake?