autumn bruschetta

autumn bruschetta     autumn bruschetta

autumn bruschetta

I honestly adore bruschetta. anything Italian involving bread is most likely a winner in my book.

autumn bruschetta

traditional bruschetta involves chopped tomatoes, onions, basil, and olive oil on top of toasted bread. it truly is a beautifully simple dish. traditionally the tomatoes aren’t cooked, but it is getting cold outside and my body is asking for yummy warm food. in the spirit of cold autumn festivities I thought it only appropriate to also add roasted squash. it’s like, basically an autumn necessity, like, right?? I’m right.

autumn bruschetta

the cool thing about bruschetta is that it leaves room for experimentation. you can add and take away ingredients with changing seasons and events. I came across a buzzfeed post the other day that read, 20-life-changing-bruschetta-recipes. ookay! how man creations of bruschetta can we make??? some might say this is disgraceful to the ~traditional~ bruschetta recipe but.. I say it’s fun to be inventive.

autumn bruschetta

autumn bruschetta

a current trend in the culinary world is to take a traditional dish and add something new to it. maybe you have seen restaurant slogans that say, “classic southern food with flair” or “Italian food with a twist”. I believe it has become popular because it offers familiarity with a little exploration. I love trying new things; but, I am probably more inclined to do so if I know a little more about what is going on.

ex: “fried SQUID?? what? OH it’s in a taco??!! well, aight 🙂 “

autumn bruschetta

I like this recipe especially for gatherings because these bites are a perfect size. at gatherings, nobody wants to commit to a large portion. have you ever noticed how there are always big cupcakes left over but all the mini cupcakes are gone?? it’s a thing people. those big cupcakes may be delicious but few people want to walk around gnawing on a cupcake for 10 minutes, especially when you can pop a mini one in 1 minute. for instance, Jimmy took the large cupcake:

“hey Jimmy how is your new puppy doing?”

“oh he’s dpnfoing gretad, srry I hv a cup–muh muth id full sorry”

nice Jimmy. u do u!!!!!

autumn bruschetta
Serves 4
the modern Italian wedding of butternut squash and cherry tomatoes
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Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Prep Time
7 min
Cook Time
35 min
Total Time
42 min
Ingredients
  1. loaf of bakery bread (mine is a rosemary loaf from Fresh Market)
  2. 1 medium butternut squash
  3. 1 10oz pack cherry tomatoes
  4. 1/3 cup olive oil
  5. 1 tsp basil
  6. 1 tsp sage
  7. 1 tsp rosemary or thyme
  8. dash of garlic powder
  9. salt and pepper
Instructions
  1. preheat oven to 400 degrees
  2. chop butternut squash into small 1 inch cubes
  3. pour olive oil in a 9x9 or 8x8 inch glass pan
  4. toss in cubed butternut squash, tomatoes, and spices
  5. make sure vegetables are coated evenly in oil and spices
  6. bake for 40 minutes
  7. slice, toast, and top bread
  8. enjoy!
Notes
  1. if your bread is dry (not moist 😉 ), you may need to put a little butter or oil on it before toasting to get a nice golden crisp
breaking bread xo, brynn http://www.breakingbreadxo.com/

lazy gal guac

hunger strikes.

you don’t have time to make a freakin 30-minute-meal. you have the urge to dip. you love tex-mex.

you came to the right place honey.

 

all you need for this emergency guac is 2 parts avocado to 1 part of your favorite salsa and some lime juice!!!

lazy gal guac
for emergencies
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Prep Time
3 min
Prep Time
3 min
Ingredients
  1. 2 parts avocado
  2. 1 part salsa
  3. lime juice
Instructions
  1. gently chop avocado and fold in the salsa
  2. squeeze lime juice
Notes
  1. lime juice prevents guac from turning brown and gives a nice zing
breaking bread xo, brynn http://www.breakingbreadxo.com/

perfect crispy baked sweet potato fries

let’s put an end to limp oven fries. 

basic baked sweet potato fries

most people are familiar with these guys, and you have probably made them at home. they can be finicky sometimes. they will try to be all floppy on you. I am here to help you crisp these guys up. 

C R I S P Y   T I P S :

sprinkling cornstarch on the potato slices before baking will help them transform into crispy fries. chemistry is a crazy thing. cornstarch will soak up the excess moisture and prevent sog city. a high temp also helps, your average 350 doesn’t quite cut it. we are going to bake these babies at 410. salt will also soak up the excess moisture. placing parchment paper on the pan prevents them from sticking to the pan and makes for an easy clean up.

basic baked sweet potato fries

in addition to being delicious, these guys are super good for you. not only are they simply baked, (wish they were fried tbh) but they have tons of vitamin A, beta-carotene, some vitamin B-6, potassium and more. sweet potatoes are complex carbohydrates with protein so they will leave you feeling good and energized. I love eating these especially when I am light headed..which can be often. ya girl needs some more iron.

basic baked sweet potato fries

look!!! these crispy fries are so happy with their sandwich friend! whip up a friend for your taters.

crispy baked sweet potato fries
say no to floppy fries
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 1 sweet potato per person
  2. canola or coconut oil (enough to coat)
  3. seasoning: enough to sprinkle
  4. paprika
  5. salt
  6. garlic powder
  7. cornstarch (optional)
Instructions
  1. ~see tips below~
  2. preheat oven to 410 degrees
  3. peel the sweet potatoes if you desire, I like to leave the skin on hehe
  4. cut into fry shaped pieces
  5. sprinkle cornstarch (optional)
  6. lightly coat the fries in oil
  7. evenly sprinkle salt, paprika, garlic powder
  8. arrange fries on baking sheet
  9. bake for 40 minutes at 410 degrees
  10. E A T N O M
Notes
  1. cutting-(make many vertical slices 1/4 inches thick, then cut into 1/4 inch strips)
  2. oil-(you can toss them with oil in a bowl, plastic bag, or drizzle oil over them on the pan)
  3. baking-(use parchment paper for easy clean up and to prevent fries from sticking)
breaking bread xo, brynn http://www.breakingbreadxo.com/

decadent vegan chocolate raspberry cake

oh, hello there…

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

this creation is inspired by minimalist baker’s vegan chocolate cake 🙂

if the “vegan” part scares you, like it does my parents, all I can say is that this cake is delicious.

to make this cake vegan, I just replaced milk and butter with almond milk and coconut oil, and let me tell you-it improved it so much. see? vegan isn’t scary. it’s also healthier too! coconut oil has many health benefits that butter and processed crisco don’t have. did you know that coconut oil can improve your blood cholesterol levels and lower risk of heart disease? it’s true:) 

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

yes, this cake has actual raspberries in it. P A R T Y ! I mixed the raspberries with applesauce so that the cake wouldn’t be too dense. applesauce is a great ingredient to add to baked goods, especially when replacing butter! yummie! when I was this far along in the baking process Preston surprised me and came over 😀 now I won’t accidentally eat the whole cake by myself. 

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

yay! all of these ingredients are so amazing. they are a team of awesomeness joining together to create the ultimate vegan cake. yes, there is no dairy and it doesn’t make it less awesome. it makes the cake more awesome because now we have room for coconuts and almonds. freakin yes. gimme.

did you see the vinegar up there? vinegar is kinda like sour cream when it comes to ingredients because they can both make some people scratch their heads. however, they both make breads/cakes/and doughnuts super soft and moist. in this case, the fist step is to mix the almond milk and vinegar. mixed together, they start to activate after a few minutes to form a perfect substitute for buttermilk (which helps activate the leavening action of baking soda). so cool!!

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

one of the awesome things about this recipe is that you can put all the ingredients in one bowl. I still make sure to put certain ingredients in certain order–> because there is a method to the madness, ya know?? with this cake we start with the liquids, beat them together, then add the dry ingredients. for the sugar, I like to buy cane sugar because it is less processed than granulated sugar and both are usually the same price. also, whole wheat pastry flour. yes. don’t just use normal whole wheat flour because it isn’t fine ground enough. whole wheat pastry flour is better for you than all-purpose and tastes like the same thing because it is so finely ground. it’s the best. when I went grocery shopping the organic whole wheat pastry flour was half off so as you can tell I got pretty excited. also can I freak out about pink himalayan salt? table salt isn’t great for you, as you probably know….but pink himalayan salt IS good for you. it has natural nutrients for yer body. 

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

look at that bowl of beauty. the sugar is like fine ground ~diamonds~ nestled in a soft bed of dirty MUD OMG I got you didn’t I? 😉 also I don’t know why I am still using a delicate whisk here because that batter is THICK lemme tell you. I used a hand mix to beat the lumps out after. beat those lumps beat em…

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

now, real self control is taking pictures of this cake before diving in for a bite. 

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake 

<<this is how it looks from the ground. it is Brownie’s (my dog’s) point of view. sorry puppy no chocolate for you. I’m not giving you any because I love you.

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

C U T  T H E  C A K E 

C U T  I T

decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake

E A T  T H E  C A K E

E A T  I T

I’m so cruel aren’t I? 🙂 how could I leave you with a picture of the amazing morsel of the first bite? so cruel! now you have to go make it I guess 😉

 

decadent vegan chocolate raspberry cake
Serves 8
moist, rich, delicious
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Prep Time
20 min
Cook Time
27 min
Total Time
47 min
Prep Time
20 min
Cook Time
27 min
Total Time
47 min
CAKE
  1. 1 1/2 cups unsweetened vanilla almond milk
  2. 2 tsp white vinegar
  3. 1/2 cup unsweetened applesauce
  4. 3/4 cup mashed raspberries
  5. 1/2 strong brewed coffee (or sub more almond milk)
  6. 2/3 cup melted coconut oil (or sub canola oil)*
  7. 2 tsp pure vanilla extract
  8. 2 cups + 2 tbsp whole wheat pastry flour or all purpose flour
  9. 1 1/3 cup cane sugar (or sub granulated sugar)
  10. 1 cup unsweetened cocoa powder
  11. 2 tsp baking soda
  12. 1 tsp baking powder
  13. 1/4 tsp pink himalayan salt or table salt
FROSTING
  1. 1 cup softened coconut oil
  2. 2 1/2-3 cups powdered sugar
  3. 2/3 cup unsweetened cocoa powder
  4. 1/4 cup dairy free 100% baker's chocolate, melted
  5. 2 tsp pure vanilla extract
  6. 1/4 cup unsweetened vanilla almond milk
Instructions
  1. preheat oven to 350 degrees F
  2. lightly spray two 8 or 9 inch round cake pans and dust with cocoa powder
  3. mix almond milk and vinegar in a large mixing bowl, let set for a few minutes to activate
  4. add oil, coffee, vanilla, raspberries, applesauce, and beat until foamy
  5. add the flour, sugar, cocoa powder, baking soda, baking powder, and salt gradually and beat until there are no lumps
  6. divide batter between two cake pans and place in the oven to bake for 25-30 min, until a toothpick can be placed in the middle and come out clean.
  7. let cool before frosting or you will have warm, sliding, melting frosting
  8. while cake is baking, prepare frosting in same batter bowl by beating together all ingredients until light and fluffy, add powdered sugar in gradually.
  9. once cake is cooled, f r o s t !
  10. goes great with a glass of almond milk 🙂
Notes
  1. *please don't sub coconut oil for canola oil. coconut oil is so much healthier and tastier. I went to the store and got some and it was the best decision ever.
Adapted from minimalist baker
Adapted from minimalist baker
breaking bread xo, brynn http://www.breakingbreadxo.com/
decadent vegan chocolate raspberry cake! the coconut oil and almond milk make it so much better than normal cake