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0 In drinks/ Recipes

Peppermint Espresso Martini – My Jingle Jangle Cocktail

Peppermint Espresso Martini - My Jingle Jangle Cocktail

It is Thirsty Thursday and I’m coming to you with THE drink you need in your hand all Christmas long. I’m sharing my recipe for my Peppermint Espresso Martini aka My Jingle Jangle Cocktail.

I fell in love with espresso martinis one time when I was out and needed a little pick me up so that I could rally with friends (home girl can’t hang like she used to). Espresso and vodka – I mean it’s the sophisticated version of a Four Loco.

Chocolate and peppermint give this traditional espresso martini some festive holiday flavors. And it looks really pretty too! Scroll down for my Peppermint Espresso Martini aka My Jingle Jangle Cocktail.

Peppermint Espresso Martini – My Jingle Jangle Cocktail

Peppermint Espresso Martini - My Jingle Jangle Cocktail

Ingredients:

  • 2 shots freshly brewed espresso or 1 cup dark roast coffee
  • 2 shots Rumchata
  • 2 shots Peppermint Vodka
  • 1 1/2 tsp coffee liqueur
  • Ice
  • chocolate syrup
  • crushed candy canes

Directions:

  1. Fill a cocktail shaker with ice.
  2. Add to your cocktail shaker the espresso or coffee, Rumchata, vodka and coffee liqueur.
  3. Shake well so that it gets nice and frothy!
  4. On a plate, spread out the crushed peppermint.
  5. On a second plate, pour the chocolate syrup so that it fills the plate.
  6. Take your martini glass and dip in the chocolate syrup covering the rim.
  7. Then dip the chocolate syrup lined glass into the crushed candy canes.
  8. Pour the cocktail mixture into the martini glass.
  9. Enjoy!

Recipe makes about 2 martinis.

For more Christmas inspired drinks check out:

My Homemade Irish Cream

Dairy Free Chocolate Hazelnut Liqueur

And if you’re not already subscribed, be sure to sign up below so you don’t miss my exclusive email with all the Christmas recipes, decor ideas, playlist and more!

Peppermint Espresso Martini - My Jingle Jangle Cocktail

Peppermint Espresso Martini - My Jingle Jangle Cocktail

Chocolate and peppermint give this traditional espresso martini some festive holiday flavors. And it looks really pretty too! Scroll down for my Peppermint Espresso Martini aka My Jingle Jangle Cocktail. This is the drink you need in your hand all holiday season!
Prep Time 10 mins
Course Drinks
Servings 2

Ingredients
  

  • 2 shots freshly brewed espresso or 1 cup dark roast coffee
  • 2 shots Rumchata
  • 2 shots Peppermint Vodka
  • 1 1/2 tsp coffee liqueur
  • ice
  • chocolate syrup
  • crushed candy canes

Instructions
 

  • Fill a cocktail shaker with ice.
  • Add to your cocktail shaker the espresso or coffee, Rumchata, vodka and coffee liqueur.
  • Shake well so that it gets nice and frothy!
  • On a plate, spread out the crushed peppermint.
  • On a second plate, pour the chocolate syrup so that it fills the plate.
  • Take your martini glass and dip in the chocolate syrup covering the rim.
  • Then dip the chocolate syrup lined glass into the crushed candy canes.
  • Pour the cocktail mixture into the martini glass.
  • Enjoy!
Keyword christmas drinks, cocktails, espresso martini, holiday recipes

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Peppermint Espresso Martini - My Jingle Jangle cocktail

The Best Peppermint Espresso Martini - aka My Jingle Jangle Cocktail

0 In Christmas/ Recipes

The Best Christmas Tree Dip

The Best Christmas Tree Dip

You know those amazingly delicious Little Debbie Christmas Tree Cakes? Picture them in a delicious cream cheese/cool whip dip! Christmas Tree Dip is THE dip you need to be snacking on leading up to Christmas. I originally saw this on Tik Tok and obviously had to try it. The original was a little too sweet so I made a couple little changes. Scroll down for the best Christmas Tree Dip.

The Best Christmas Tree Dip

Ingredients:

  • 2 boxes of Little Debbie Christmas Tree Cakes (if your stores are sold out, click here to get a 2 pack on Amazon).
  • 8 oz cream cheese (room temp)
  • 1/3 cup milk
  • 1 container Cool Whip
  • sprinkles (optional)

The Best Christmas Tree Dip

Directions:

  1. Unwrap the Christmas Tree Cakes and break up in smaller pieces, putting in a large bowl.
  2. Add in the cream cheese and milk then blend together.
  3. Fold in the Cool Whip.
  4. Transfer to a serving bowl and top with sprinkles.
  5. If not eating right away, or you want to save leftovers, put in a container and freeze.
  6. Serve with some things for dipping. I got some cute snowman graham crackers from Aldi. I also like to serve it with sliced apples, or pretzels.

The Best Christmas Tree Dip

 

For More Christmas Recipes Check Out

My Peppermint Espresso Martini

My Boozy Chocolate Hazelnut Truffles

My Homemade Irish Cream – makes great gifts!

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The Best Christmas Tree Dip

The Best Christmas Tree Dip

If you love those Little Debbie Christmas Tree Cakes, then you NEED to make this! This is the best Christmas Tree Dip for the holidays! Serve with some cookies or fruit.
Prep Time 10 mins
Course Dessert, Snack
Servings 6 people

Ingredients
  

  • 2 boxes Little Debbie Christmas Tree Cakes (if your stores are sold out, click here to get a 2 pack on Amazon).
  • 8 oz cream cheese (room temp)
  • 1/3 cup milk
  • 1 container cool whip
  • sprinkles optional

Instructions
 

  • Unwrap the Christmas Tree Cakes and break up in smaller pieces, putting in a large bowl.
  • Add in the cream cheese and milk then blend together.
  • Fold in the Cool Whip.
  • Transfer to a serving bowl and top with sprinkles.
  • If not eating right away, or you want to save leftovers, put in a container and freeze.
  • Serve with some things for dipping. I got some cute snowman graham crackers from Aldi. I also like to serve it with sliced apples, or pretzels.

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The Best Christmas Tree Dip

1 In food/ Recipes

Easy Plant Based Dairy Free Roasted Vegetable Soup

Easy Plant Based, Dairy Free Roasted Vegetable Soup

This is the easiest plant based, dairy free, roasted vegetable soup you will ever make! It’s a quick weeknight meal and a great way to use up all of the vegetables in your fridge. Honestly the more colorful the better! (It may not look the prettiest when it’s all said and done but soooo many good vitamins and nutrients for you!) And even better, there’s like no measuring involved. Serve with some warm, crusty bread.

 

Easy Plant Based Dairy Free Roasted Vegetable Soup

Ingredients:

  • 4-5 cups of roughly chopped veggies (any kind, whatever is in your fridge).
  • chopped garlic
  • olive oil
  • salt/pepper
  • milk of your choice (I used coconut)
  • nutritional yeast
  • sage/thyme (optional)

Directions:

  1. Preheat your oven to 400 degrees.
  2. Place your chopped veggies on a large baking sheet.
  3. Add some chopped garlic, drizzle with olive oil, sprinkle some salt and pepper then toss until evenly coated.
  4. Bake for about 30 minutes until the veggies look nicely roasted.
  5. Remove from the oven and pour into a large sauce pot.
  6. Pour in your milk of choice, covering the top of the veggies.
  7. Using an immersion blender, blend until smooth. If you like your soup less chunky add more milk.
  8. Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those cozy thanksgiving flavors, sprinkle in some sage and thyme too!
  9. Serve with warm crusty bread or top with pasta (the boy’s favorite).

Easy Plant Based Dairy Free Roasted Vegetable soup

Easiest plant based, dairy free roasted vegetable soup

Showing you how easy it is to make in this video over on my Instagram-

Click to watch!

Easy Plant Based, Dairy Free Roasted Vegetable Soup

Easy Plant Based Dairy Free Roasted Vegetable Soup

This is the easiest plant based dairy free raosted vegetable soup you will ever make! Throw in whatever vegetables you have in the fridge, roast to lock in more flavor and serve in a big bowl with crusty bread.
Prep Time 10 mins
Cook Time 30 mins
Course Appetizer, Main Course, Side Dish, Soup

Ingredients
  

  • 5 cups chopped vegetables
  • chopped garlic
  • olive oil
  • salt/pepper
  • milk of choice (I used coconut)
  • nutritional yeast
  • sage/thyme optional

Instructions
 

  • Preheat your oven to 400 degrees.
  • Place your chopped veggies on a large baking sheet.
  • Add some chopped garlic, drizzle with olive oil, sprinkle with salt and pepper and lightly toss until evenly coated.
  • Bake in the oven for about 30 minutes until the veggies are nicely roasted.
  • Remove from the oven and pour into a large sauce pot.
  • Pour in your milk of choice, covering the top of the veggies.
  • Using an immersion blender, blend until smooth. If your like your soup less chunky, add more milk as desired.
  • Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those warm flavors of Thanksgiving, add in some sage and thyme too!
  • Serve with crusty warm bread or top with pasta (the boy's fave).
Keyword dairy free, plant based, soup, vegan

For more plant based recipes check out:

Harvest Grain Bowl

Crockpot Butternut Squash Soup

Another one of my favorite soups, although not plant based

Tomato Spinach Tortellini Soup

 

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Easy Plant Based, Dairy Free, Roasted Vegetable soup

1 In food/ Recipes

Harvest Grain Bowl

Harvest Grain Bowl

Grain bowls have become one of my favorite lunches since going plant based. (You can read more about why I have gone plant based here). There are so many combinations and different things you can add in but this Harvest Grain Bowl is my jam lately.

A good grain bowl usually consists of:

– Grains: quinoa, farro, rice, etc.

– Vegetables: The more color the better!

– Protein if you choose:  Legumes, (If I add a protein I will do some of bean to keep it plantbased), tofu, fish, chicken.

– Toppings: Nuts, dried cranberries, sesame seeds, cheese (I will do dairy free)

– Sauce: Tahini, Honey, Soy Sauce, Green Goddess Dressing, etc.

I will do all sorts of themes when I make my bowl, such as Greek, Tex Mex, Poke Bowl, etc. This Harvest Grain Bowl has been my go to lately this season. I’m showing you how to make your own Harvest Grain Bowl below.

Harvest Grain Bowl

Harvest Grain Bowl

Ingredients:

  • 1 cup roasted brussel sprouts
  • 1 cup roasted root vegetables (I did sweet potatoes and parsnips)
  • 1/2 cup quinoa cooked
  • Handful of dried cranberries
  • 1 tbsp chopped nuts
  • Tahini and honey (to taste)

Directions:

1.) I usually will have my veggies roasted and the quinoa cooked ahead of time. On Sundays, I spend some time prepping food for the week and always have cooked quinoa and roasted veggies on hand so that I can make a quick bowl in a flash.

2.) In a bowl layer your grains, veggies and toppings.

3.) Drizzle with some tahini and honey to taste.

Stay tuned for every Meatless Monday where I will be sharing a new plant-based recipe!

Harvest Grain Bowl

Harvest Grain Bowl

A combination of quionoa, roasted root vegetables, nuts and dried cranberries come together for this plant based lunch or dinner.
Prep Time 1 hr
5 mins
Course Main Course, Salad
Servings 1

Ingredients
  

  • 1 cup roasted brussel sprouts
  • 1 cup roasted root vegetables (I did sweet potatoes and parsnips)
  • 1/2 cup quinoa cooked
  • handful dried cranberries
  • 1 tbsp chopped nuts
  • tahini and honey to taste

Instructions
 

  • I usually will have all of my veggies roasted and the quinoa cooked ahead of time. On Sundays, I spend some time food prepping for the week and I always have cooked quinoa and roasted veggies on hand so I can make a bowl in a flash.
  • In a bowl, layer your grains, veggies and toppings.
  • Drizzle with some tahini and honey to taste.
Keyword grain bowl,, plant based, vegan

For more plant based meals check out:

Easy, plant based, dairy free roasted vegetable soup

Pin this recipe for later

Harvest Grain Bowl

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