Campfire Skillet Brownies For Two

Campfire Skillet Brownies -- the best dessert for a cozy night by the fire with your love!

Easy Campfire Skillet Brownies For Two -- What better dessert for a cozy night by the fire with your love?

Hey Mom and Dad, I’m talking to you. You deserve a little break every once in a while. Especially during this time of year, when life is filled with family and happy chaos.

Tonight is one of those times after putting the kids to bed, where you both can sit by the fireplace, curled up on the sofa, with the Christmas tree lit up, romantic holiday music playing, and enjoy a big slice of these easy campfire (yes, I can put some marshmallows on top and call it a day) skillet brownies.

I say easy because they are a box mix. Yep, Duncan Hines is my jam. They seriously deliver on amazing box mixes for us dairy-free people, and I love love love their brownies.

I literally make them for any occasion, or just when I’m feeling some brownies, which is like all.the.time.

Easy Campfire Skillet Brownies For Two -- perfect for a cozy night in with your love!

These upcoming few weeks known as the holiday season can be total bliss. The unforgettable time to talk about old memories and spend time together making new ones. Where you can catch up on movies and sing carols with friends, and all your family gets to be together for a short while.

It’s like this short moment in time that’s carved out every year where true life doesn’t exist and this alternate universe is your life instead. Happiness, joy, and love is all around. And time together is precious and enjoyed.

It’s in this magical space that make these brownies perfect. They make your laughs lighter, your tummies fuller, and your time together sweeter. They melt in your mouth with a decadent chocolate flavor that is rich and gooey all at once. And the roasted marshmallows on top ooze into each little crumb of the brownies so that when you bite into them you get a perfect crunch and chew all at the same time. It’s almost too good to be true.

Happy holidays, to you.

Campfire Skillet Brownies -- the best dessert for a cozy night by the fire with your love!

Easy Campfire Skillet Brownies For Two
Serves: 2
  1. Preheat oven to 325 degrees F.
  2. In a bowl, mix together the brownie mix, eggs, water, and vegetable oil until smooth.
  3. Pour the mixture into a small greased cast-iron skillet. Place in the oven and bake for 25 - 28 minutes. Remove from oven, place handful of marshmallows on top, and place back in the oven for about 5 more minutes, or until the marshmallows are melted and golden brown.
  4. Serve with coffee and enjoy on a cold winter's night.


Pomegranate Fruit Salad with Honey Lime Dressing



I’m currently writing through big giant scoops of this scrumptious fruit salad. Poms are the bomb.

I was skeptical because first of all I’ve never eaten pomegranate on my own (like not ordering it at a restaurant) and I was nervous about the de-seeding of the pomegranate and second of all I was nervous about the mix of flavors that I was combining.

But I quickly learned that apples, pears, pomegranate seeds, walnuts, and a delicious dressing of lime, honey, brown sugar, apple cider vinegar, cinnamon, and mint for freshness, makes the best tangy saucy salad on this side of the universe.

I modeled this fruit salad after my summer peach salsa recipe that is so yummy. I make that salsa/salad for any type of get together and people always love it.

I really wanted a fruit salad that I could take to holiday winter gatherings, and this has hit the jackpot. [Read more…]

Apple Cinnamon Crumble Muffins



When your loving aunt and uncle bring you fresh, sweet, juicy, apples all the way from North Carolina’s apple orchards, you have an obligation to find something to do with them that’s equally as sweet and juicy.

These apple cinnamon crumble muffins are perfection. Moist inside with the apple all softened like in a good apple pie, with a crunchy cinnamon sugar crumble top. It’s like the perfect breakfast and dessert all wrapped in to one.

Dip it in your coffee, or my personal favorite, hot chocolate. The crumbs will soak up all the liquid and will then turn into mushy little tops that you can practically drink off the muffins.

Apple-Muffins-1 [Read more…]

Buffalo Chicken Football Pockets



Is it really football season? Is it really autumn, or fall, or whatever you call it? Is it really almost time to bring out my boots and sweaters?

I feel like a giddy little girl on christmas morning. Oh my goodness. Is it getting close to christmas morning?


Basically these pockets of joy symbolize my complete excitement over what is coming. Although in full disclosure, I am not a football fan. Boo me. I know, unfollow me now. Do whatever you’ve got to do. I’m just not going to lead you onto a trail of disappointment. An unhonest relationship of you believing that I am a football fanatic when indeed I am not anywhere close. BUT…..


Football snacks? That I’m a fan of. I literally go to Super Bowl parties with no idea who is playing or what team I am rooting for, but man am I excited to beeline it to the snack table while I make friends with other non-football watchers like me. That’s where the party’s at.

As soon as I took my first bite into these buffalo chicken football pockets I knew this would be my Super Bowl staple snack. It will bring on legions of non-football watcher fans and I’ll be hailed as the best football snack maker ever.

And those yells from the football tv area won’t be about the actual game, they will be for me and my football pockets as the grungy football watchers take a giant bite out of this hot and mildly spicy pocket of goodness. Hashtag my dream.


So what team am I rooting for this year, you ask? The buffalo chicken football pocket with a side of vegan blue cheese sauce team, baby.

Pockets all around!


5.0 from 1 reviews
Buffalo Chicken Football Pockets
Serves: 20-25
  • 2 boneless, skinless chicken breasts
  • 1 8-ounce package of vegan cream cheese (I used Go Veggie!)
  • ¼ cup buffalo sauce
  • ¼ teaspoon salt
  • vegan blue cheese sauce (I used this ranch recipe and added tofu crumbles)
For the crust:
  • 2½ cups all-purpose flour
  • 2 teaspoons salt
  • ½ teaspoon freshly ground pepper
  • 2 sticks (16 tablespoons) Earth Balance butter, cut into pieces
  • 6-8 tablespoons ice water
The crust:
  1. In a food processor*, place the flour, salt, and pepper and pulse until combined. Add in the butter and pulse until coarse crumbs form. Add in the ice water, a little at a time while pulsing, until the dough is formed. Place the dough into the refrigerator for at least 1 hour, or up to overnight.
The filling:
  1. In a large pot, pour enough water to completely submerge the chicken and bring to a boil. Place the chicken in the pot and boil for 30-45 minutes, or until completely cooked through and there is no pink left.
  2. Drain the chicken and let cool. Then, using a fork, shred the chicken.
  3. Place the shredded chicken into a medium bowl and pour in the buffalo sauce, vegan cream cheese, and salt. Mix until well combined.
To assemble:
  1. Preheat the oven to 375 degrees F.
  2. Roll out the dough as thin as you can get it, and using a pizza cutter or sharp knife, cut out football shapes about the size of your palm. Place a spoonful of filling on one piece of dough, and then place another piece of dough on top and press a fork around the edges to seal. Using a butter knife, slice a line down the middle of the dough on top, and then four small slices across to make it look like a football. Place on a baking sheet. Continue until all the pockets are made.
  3. Bake for 20-25 minutes, or until the crust is golden brown.
*I do not have a food processor, so I tried this the first time in a Vitamix and then in a stand mixer with a hook attachment, and both times the motors overheated. I definitely think that you can hand mix the dough if you do not have a food processor, and that would be my suggestion.

{savory pie crust recipe adapted from Martha Stuart}


White Chocolate Chip Cookies



These cookies are my happy place right now.

I’ve spent the last week baking batches after batches after batches (9 to be exact) of gluten-free, egg-free, dairy-free funfetti cookies and cream donuts. Sounds amazing, right? I am not a gluten-free baker. To be specific, I am not really a baker at all. That’s why it’s so surprisingly awesome that these cookies have turned out ahhmazing.

Needless to say, there has now been a total meltdown that I happened to be a part of, and it did not end well. So these cookies are officially my life raft of happiness.

I found vegan white chocolate chips from King David on Amazon and when you order them they come with three bags filled with delicious, melty, crave-worthy white chocolate chips. The heavens are smiling on these little guys right now. I thought about making the white chocolate myself but then said, “eh, better not.” and ordered these little delights. They do not disappoint. [Read more…]

The Lemonade Bar: Homemade Lemonade 5 Different Ways



Nothin’ says summer quite like a big ole glass of ice cold lemonade. You know what I mean, when the only thing that can really cool you down after a hot day out in the sun is a popsicle or lemonade. They are basically the epitome of summer if you ask me.

I’ve been wanting to try to make infused lemonades for a while now. The idea started when I found some dried lavender at a local health food store. And when I realized how easy it was to make really delicious homemade lemonade, I wanted to try other flavors, and on and on and on, until I came up with these five different lemonades.

Now that we’re entering the official hot season of summer, July and August, make one of these to quench your thirst and keep you hydrated while you’re out having summer fun!

[Read more…]

The O-M-C Smoothie


I’m feeling like I’m a five-year-old stuck in a twenty-year-old’s body today. So I’m going to be silly.


Have I ever mentioned before how much I am absolutely, irrevocably, permanently, eternally, and any more words that come up when I type forever into the thesaurus website, in deep, mad love with anything Disney?

You probably assumed in my Eating in Disney posts, but now ya know for sure. I’ve loved Disney since I first heard “little town, it’s a quiet village” or “if only I could make my father understand” or any of the other amazing Disney movie songs. Everything about it.

Some of my favorite memories include when my dad pushed my sister and I around in the stroller as we saw our favorite princesses and ate popcorn on main street, waking up extra early to go to the MGM (now Hollywood Studios) with my best friend and her family hours before my mom and sister even thought of waking up, spending my fifth birthday, fifteenth, sixteenth, and many more at the most magical place on earth, and most recently taking my favorite little human for a few days of enchantment and wonder, or even being half way across the world in Italy and having a Disney Movie Marathon in a little Italian house with friends, or taking a train to Disneyland Paris in the smoldering hot July.

The list goes on and on…

[Read more…]

Mara’s Summer Peach Salsa



This fruit dip blows my mind.

You know when a super simple dish can be made to be the most delicious thing you’ve ever tasted? That’s how I feel about this dip.

Vivian’s mom, Mrs. Mara, made it for a get-together we had the other day and literally every.single.person raved about it. I had just enough time to take pictures and then poof; it was gone.

This is an absolutely no fail kind of dish to bring to a party to be guaranteed happy phrases like “this is amazing” and “you have to share the recipe with me” and “we are inviting you to every event now” from the party-goers. That’s how good it is.

[Read more…]

Vegan Stuffed Shells



This is one of those good ole’ traditional recipes.. made dairy-free though, obvs.

It’s so funny how when I had dairy, stuffed shells were a meal that I never really craved, and never really ordered from restaurants and ate. But now without dairy, I seriously craveee stuffed shells. I think I really just want that creamy, ricotta cheese type filling. That’s in ravioli, stuffed pizza crust, cannelloni, you know what I’m saying.

And thankfully this recipe fulfills all that and more.


I’m learning that the more I cook and measure ingredients, the more I instinctively know how much olive oil should be in the pan before I sauté onions, or how many cups of milk I should put in the pot, or how many tablespoons of nutritional yeast to make the recipe “cheesy”. Am I becoming a real chef or something?

Nawww… not even close.

But hey, at least I’m trying :)


And trust me, I still make serious mistakes. Like, after I photographed these babies I stuffed one right into my mouth, only to be met with some serious heat.

I had accidentally used arrabiata pasta instead of regular tomato sauce.

You live some, you learn some.

Or something like that (I was never good with puns, or slangs, or whatever it’s called).


Vegan Stuffed Shells
  • 1 14-ounce box extra firm tofu
  • 21 jumbo shells (about half of a 12-ounce box)
  • 1 jar tomato sauce
for the filling:
  • ½ cup onions, chopped
  • 2 tablespoons olive oil
  • 1 garlic clove, diced
  • ½ teaspoon dried oregano
  • ¼ cup fresh basil, chopped
  • 2 tablespoons nutritional yeast
  • 1 tablespoon non-dairy milk
  • ½ teaspoon salt
  • ½ cup fake cheese (I used Daiya)
  1. Drain the tofu.
  2. Press the tofu. To do so, lay out four layers of paper towels (two pieces folded over), then place the tofu on top, then add four more layers of paper towels on top of tofu, place a plate on top with a can or a few heavy books.
  3. While pressing the tofu, bring a pot of water to a boil and add the jumbo shells. Cook the shells for 10 minutes, until al dente. Drain the shells and set aside.
  4. Preheat the oven to 350 degrees F.
  5. In a large skillet, sauté the onions and garlic in the olive oil until the onion is translucent and soft, mix in the nutritional yeast.
  6. In a medium sized bowl, remove the tofu from the "press" and crumble it into the bowl. Stir in the oregano, basil, non-dairy milk, and salt.
  7. Add the tofu mixture onto the skillet with the onions and garlic and sauté until the mixture is hot and well mixed together, resembling ricotta cheese.
  8. In a 2 quart baking dish, add half the jar of tomato sauce and ¼ cup "cheese".
  9. Using a spoon, scoop the filling into the shells and place on the baking dish.
  10. Sprinkle the other ¼ cup "cheese" on top.
  11. Bake in the oven for 20 minutes.
  12. Serve hot.



Crunchy Apple & Sunbutter Sandwiches



Well, I discovered two things today:

1. Sometimes no matter how good a food item tastes, it can still look awful.

2. I absolutely stink at slicing and coring apples.

Lesson learned, life goes on.

I know these pictures are not my best, but seriously, these apple sandwiches taste good enough to make up for my awful slicing skills.

I’ve seen a lot of apple sandwich recipes, but they all have peanut butter in them and that’s no bueno for our nut butter allergy friends. So I introduce you to sunbutter, my new favorite alternative nut butter. It’s so good. I could eat the whole dang jar.

[Read more…]