VEGAN Vanilla Cake / Cupcakes

Okay, don’t be weirded out because this is a vegan recipe because it is delicious!

1 3/4 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk (regular milk works, too)
1/2 cup canola oil
2 tablespoons vanilla extract
1 tablespoon white or apple cider vinegar (I use white vinegar)

Preheat the oven to 350 degrees F. Line your cupcake pan or grease your baking pan.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together coconut milk, oil, vanilla and vinegar. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
For Cupcakes – Fill the cupcake liners about 2/3 full with the batter. Bake for 15 to 18 minutes. Cool the cupcakes completely before frosting.
For Cake – Fill your baking pan about 1/2 to 2/3 full with the batter. Bake for 30 to 45 minutes (checking every so often after 30 minutes because it never takes the same amount of time for me). Cool the cake completely before frosting.

*Recipe originally from Chef Chloe. 


Creamy Chicken Wild Rice Soup

Now that the seasons are changing, you’re going to want a comforting meal to warm your belly. And trust me, this soup will do the trick! Add some dinner rolls to scoop up what your spoon can’t get, and you’re all set for a tasty meal.

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breasts – shredded
1 (4.5 ounce) package of quick cooking long grain and wile rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large pot over medium heat, combine brother, water and chicken. Bring just to boiling, then stir in the rice.
Reserve seasoning packet for later. Cover and remove from heat.
In a small bowl, combine slat, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in the contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

*Recipe originally from All Recipes.

Olive Garden Alfredo Sauce

I made this a couple weeks ago for my hubby and have since perfected the original recipe. Definitely not the healthiest of sauces, but hey, it’s from scratch!

1 box of Pasta
1 stick of butter
1 clove of minced garlic (or a dash of garlic powder)
1 pint of heavy cream
1 cup of Parmesan cheese
1 1/2 tablespoons cream cheese
Salt and pepper to taste

Cook pasta according to the directions on the box.
In a sauce pan over medium heat, melt butter. Then, add garlic, and cook for two minutes. Add cream and cream cheese, and heat until bubbling (but not to the point of a boil). Add in parmesan cheese, and mix until the cheese melts completely. Add salt and pepper to taste. Mix some sauce with the pasta – A little goes a long way. Enjoy! There was some sauce left over, so I was able to put it in a jar for left overs!

*Recipe originally from Budget Savvy Diva.