Tuesday, December 6, 2016

{Project 52} Weeks 37-47

This year is flying by. I can't believe we're in the final weeks of our Project 52!
 37|52 Centered
 38|52 Fall
 39|52 Morning Ritual
 40|52 Orange
 41|52 Passion
 42|52 Framed
 43|52 Cozy
 44|52 Spooky
 45|52 Motion
 46|52 Remember
47|52 Thankful
Let's keep in touch!
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Monday, December 5, 2016

Thanksgiving 2016-What We Made

We didn't host Thanksgiving but we still made a lot of food for the "veggies" in the group.
 I tried some new recipes and also made some old favorites.
Buffalo Chickpea Dip
This is definitely an old favorite. I knew there'd be a lot of appetizers so I made a half recipe of the dip.

Thanksgiving Dressing/Stuffing by Pioneer Woman
Stuffing is one of my favorite parts of Thanksgiving so I take it seriously. This year I made Pioneer Woman's recipe and I have made it in year's past but this year I veganized it.
I made this cornbread from the Happy Herbivore.  I cut the stuffing recipe down because it serves 18. I made 1/3 of it and we still had leftovers.  The stuffing is half cornbread, half sour dough bread. Yum!
I Can't Believe It's Vegan Gravy by Veg Web
This has been my go-to gravy recipe for Thanksgiving. It's perfect on mashed potatoes and biscuits.
The Best Damn Vegan Biscuits by Minimalist Baker
These biscuits were so light and fluffy! I will definitely make them again.

Cranberry Sauce  by Food Network
At the last minute we decided we needed some fresh cranberry sauce so we whipped up a quick batch.
The Best Vegan Broccoli Salad by Hummusapian
I wanted a special salad that I could make ahead and this one was perfect.  The dressing is made out of cashews, not mayo.  

We also made roasted vegetables. We tossed brussels sprouts, cauliflower, red onion, garlic, butternut squash and fennel with some olive oil and salt and pepper then roasted them at 400F for about 45-50 minutes.
Mr. Click always makes the mashed potatoes.  This year he made 20 pounds for the group.
Caramel Apple Vegan No-Bake Cheesecake by Connoisseurus Veg
I made a half version of this cheesecake and it was SO good!  This is how it's described on the site, "Graham cracker crust is layered with date caramel, roasted peanuts, and creamy cashew-based vegan no-bake cheesecake topped with tender chunks of cinnamon-simmered apples and a rich peanut butter drizzle".  I couldn't have said it better!
Here's a picture of my second plate of food later that night. My first one was blurry.  What was your favorite food on Thanksgiving?
Let's keep in touch!
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Friday, December 2, 2016

{Recipe} Crispy Oatmeal Cookies - Vegan, Gluten Free & Oil Free

Are we all in cookie baking mode yet?  These Crispy Oatmeal Cookies are a healthy spin on regular oatmeal cookies and can be guiltlessly eaten for breakfast or any time of day.
1 cup rolled oats
1 cup corn flakes (I used Nature's Path Organic)
1/4 cup oat flour *
1/2 tsp baking powder
1 tsp cinnamon
1/2 cup maple syrup
1/4 cup raisins
 *To make oat flour, add rolled oats to a blender and pulse for a few seconds until the oats resemble flour.
 This recipe all mixes up in a food processor.
To make:
Preheat oven to 350F.
Combine all ingredients except raisins in a food processor.
 Add raisins and stir to combine.  I transferred my mixture to a bowl but it can also be stirred in the food processor after you take out the blade.
 Line baking sheets with parchment paper and drop batter by teaspoonfuls onto it.
 Bake at 350F for 15 minutes.
This makes 2 1/2 - 3 dozen cookies. Store leftover in fridge for up to 5 days.

Let's keep in touch!
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Thursday, December 1, 2016

{The Abode} Kitchen Cabinet Reveal

I'm so excited to share the kitchen cabinet reveal with you guys!  It's been a long time coming and we couldn't be happier.
Here are two "BEFORE" shots from the last time we painted the kitchen.
The cabinets don't look too awful in these photos but they were in pretty bad shape and I was ready to give them a fresh new look.
I didn't take too many photos along the way because we were BUSY painting door after door after door (and the cabinet frames and drawers!). 

We followed the same steps that we did when we recently painted our family room built ins and used Rustoleum Cabinet Transformation kit in Pure White.  This was a much bigger job and required organization, patience and a lot of time.  We drew up a diagram of the kitchen and labeled every door so we'd know where to put them back (all 27 of them-fronts and backs!).
Mr. Click did the inside work and I worked out in the garage on the doors.  I listened to lots of podcasts and some holiday music too.

I took a shot along the way as we were trying the doors out after two coats of paint and one coat of primer, they definitely needed another coat but we were excited at the progress. We also got new hinges which made a huge difference.  The old ones were nasty.  
Here is the finished kitchen, in all of its glory.   We added new polished nickel knobs and handles for a more modern look.
It makes the kitchen feel so much brighter and bigger.
It was worth all of the long days, disruption in the kitchen and sore muscles.
Here's a close up of the knobs and the paint finish.  We went from a two holed pull to a simple knob and filled in the extra holes with wood putty before painting.

We kept our bead board island black and I'm liking the contrast.
A few more shots, because I couldn't stop!

Last one, I promise!
Let's keep in touch!
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Linking up:
Welcome To The Weekend

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