Whipped cream is literally – you guessed it – made by whipping cream! But there are a few tips and tricks to know for the best homemade whipped cream, along with a couple must-add ingredients that will make it the best homemade dessert topping you’ve ever had!

The Story Behind the Recipe

I’ve been making homemade whipped cream for years, and as I was whipping up a batch (literally) over the holidays, I thought to myself, “Why haven’t I posted it on the blog?!”

My goal is to have a good balance of inspirational recipes along with the basic how-tos on Kitchen Treaty, so here we are with quite possible the most delicious how-to of all: How to Make Whipped Cream from heavy cream.

Why You’ll Love Homemade Whipped Cream

There’s just nothing that tastes like it! No shade on whipped cream from an aerosol can, it’s just that homemade whipped cream has a lightly sweet, uber creamy flavor and texture that can’t be beat.

Whipped Cream Recipe Ingredients

• Heavy whipping cream – Heavy whipping cream has the most fat, which makes it perfect for whipping into thick, rich, creamy heavenly bliss. Make sure it’s right-out-of-the-fridge cold for the best whippability. Totally a word.
• Powdered sugar – I really like using powdered sugar because it’s lightweight and helps to stabilize the whipped cream. Granulated sugar doesn’t work well for whipped cream because it gives it a grainy texture and also doesn’t keep as long in the fridge.
• Pure vanilla extract – You don’t have to add vanilla, but I do recommend it! Just a touch of extract adds the most wonderful flavor.

Adaptations/Variations

Peppermint Whipped Cream

Swap the pure vanilla extract for peppermint extract. You can even add a drop of red or pink food coloring for pretty color that’s more on theme.

Almond Whipped Cream

Swap the vanilla extract for 1/2 teaspoon of almond extract.

Cinnamon Whipped Cream

Add 1 teaspoon of ground cinnamon with the vanilla.

Pumpkin Spice Whipped Cream

Add 1 teaspoon of pumpkin pie spice with the vanilla.

Espresso Whipped Cream

Add 2-3 teaspoons of espresso powder with the vanilla, to taste.

Sugar Free Whipped Cream

Swap in a sugar-free powdered sugar substitute, starting with about half then adding more to taste. I like Truvia.

Chocolate Whipped Cream

Sift in 1/4 cup of cocoa powder, added with the powdered sugar. Double the powdered sugar.

How to Make Whipped Cream

1. Grab a hand mixer and affix the whisk attachment if you have one (if not, standard beater blades will work too). Or, if you have a stand mixer, use that with the whisk attachment. I like using the stand mixer because the bowl is nice and deep and it’s lower effort all-around. By the way, you can totally make whipped cream by hand! It’ll just take some work but it’s totally doable. You’ll want a big bowl and a whisk.
2. Pour your COLD heavy whipping cream into the large mixing bowl (make sure it’s cold too – doesn’t need to be ice cold or anything but make sure it’s not warm fresh out of the dishwasher or anything).
3. Start mixing on low speed, increasing the speed in 20-second increments as the whipped cream begins to thicken. 
4. Once it starts to thicken up, sprinkle in the powdered sugar (3 tablespoons to start) and the vanilla.
5. Continue whipping on high speed until it’s smooth, thickened, and forms soft peaks (lift the whisk out of the whipped cream and if the mix holds peaks for a second or two before falling back in, you’re in a good place.)
6. Taste and if you’d like it a bit sweeter, add another tablespoon of powdered sugar.
7. Continue whipping on high speed for 30-60 more seconds. If you want your whipped cream a bit thicker, you can keep mixing it, but proceed with caution: It can go from whipped cream to basically butter pretty quickly.
9. Serve right away, or you can refrigerate for up to 24 days before using. It’ll keep for about 3 days, but after 24 hours, it might soften/separate and need a little whipping refresh.

Tips for Success

• Make sure your whipping cream is right-out-of-the-fridge cold. Your bowl shouldn’t be warmer than room temp either – you can even freeze it for 10 or so minutes beforehand to help ensure maximum chill.
• When you first start mixing your heavy whipping cream, make sure you start at low speed so that it doesn’t splash anywhere. Nobody wants that!

What to Make with Whipping Cream?

• Top a simple cake with a dollop of whipped cream for a creamy counterpoint. Homemade whipped cream is especially good with Chocolate Wacky Cake or Lemon Cake.
• Pile a mix of strawberries, blueberries, and raspberries in a clear glass and top with whipped cream. Fancy yet unbelievably easy! Honestly though any fruit salad would benefit from a bit of whipping cream.
• Top fresh coffee, espresso, or a latte (like this gingerbread latte, iced pumpkin spice latte, or iced matcha latte) with whipped cream for a decadent touch.

Print

Whipped Cream Recipe (with Heavy Cream)

Keyword homemade whipped cream, whipped cream, whipped cream from heavy cream, whipped cream recipe, whipped cream recipe with heavy cream, whipping cream

Servings 4 cups

Author Kare

Equipment

• 1 stand mixer or hand mixer affixed with whisk attachment

Ingredients

• 2 cups heavy whipping cream cold
• 3-4 tablespoons powdered sugar aka confectioner's sugar
• 1 teaspoon pure vanilla extract optional

Instructions

• Pour the heavy whipping cream into a large cold mixing bowl and have a hand mixer with whisk attachment ready, or pour it into the bowl of a stand mixer fitted with a whisk attachment. Begin to mix on low, increasing the speed in 20-second increments as the whipped cream begins to thicken.
• Once the whipped cream has started to thicken, add 3 tablespoons of powdered sugar and the vanilla extract.
• Continue whipping on high speed until the whipped cream is smooth and thick, clinging to the beaters when you lift them and forming soft peaks. Be careful not to continue beating after this stage, because the whipped cream can quickly become too thick and clumpy.
• Serve immediately or refrigerate for up to 6 hours in advance. For extra fancy presentation, place the whipped cream in a piping bag with a large star tip and pipe it onto drinks, pies, cakes, etc. So pretty!

FAQs

Q: How long does homemade whipped cream last?

A:

The post Homemade Whipped Cream appeared first on Kitchen Treaty.

I actually first started writing this post in early 2024, and finally, now in May 2025, it is REALLY time to publish it. In a word: Ouch! Grocery prices in the U.S. are awful.

Maybe it’s just because I live in a high-cost-of-living area in the U.S. (Seattle), but food prices really are out of hand. And the prices just keep going up while sizes go down (so maddening). My favorite canned refried beans were $6 a can the last time I checked, and the most recent standard-sized box of cereal I bought was so tiny (yet so expensive!)

I was adding some veggie scraps to my Crock Pot for a batch of homemade veggie broth and congratulating myself on the money I was going to be saving, when I thought … “hmm, what else can I do, right now, to help give us a little relief when it comes to grocery expenses?” My immediate next thought was, “I should write a blog post about that!” And so here I am.

A quick note: One thing I will not be recommending is cutting coupons. If you like to do that, by all means, do! Personally though, I’m not a huge fan of couponing; I’ve tried it, but I feel like it takes so much time sorting through coupons, figuring out which will work, going from store to store … the amount of time it takes is not worth the savings for me. But again, if you love couponing, go for it (and consider me impressed by your dedication!)

BUT I have a lot of other ways to save money on groceries in 2025! If you are in the U.S. too, maybe one or two will help you out in this crazy expensive era.

1. Make Your Own Broth/Stock

Every time you peel a carrot, dice an onion and have that stubborn undiceable end, or have a handful of puny celery ends, save them in a gallon-size freezer bag. Then, when it’s full, whip up a batch of stovetop veggie-scrap vegetable broth or Slow Cooker Vegetable Broth. Use it for soups over the next week, or freeze some for down the road.

I also like to use vegetable Better than Bullion for a cheap and easy vegetable broth alternative. Just one teaspoon of Better than Bullion mix is needed per cup of broth, making it a much more financially friendly option vs. boxed broth.

2. Cook Beans from Scratch

Canned beans are super convenient, no doubt. But it is so much cheaper to grab a bag of beans and cook them! Then you can freeze your beans for later, or just have a very bean-heavy week full of delicious and healthy legumes.

3. Buy Spices in Bulk

Spices and seasonings can be a painful part of grocery shopping. Granted, they tend to last awhile, but when you’re trying a new recipe or finally run out of something, spending $7-$10 a pop on a new bottle of spices is rough.

If you have a grocery store with bulk spices available, I enthusiastically recommend going that route. Spices are light, and often cost well under $1 for the same quantity found in a $7 glass bottle. I just reuse the bottle and pour the spices in using a funnel. Easy.

4. Make Your Own Spice Mixes

Another way to save money on spices and seasonings? Make your own spice blends! From chili powder to fajita seasoning to curry powder, you can whip up your own mix at home super easily while saving $$. Bonus: You can customize spice mixes to your own tastes!

Spice Mix Recipes:

• Homemade Italian Seasoning
• Homemade Taco Seasoning
• Homemade Pumpkin Pie Spice Mix
• DIY Curry Powder
• Sweet & Spicy BBQ Dry Rub

5. Make a Meal Plan

I find I save SO much money when I make (and stick to!) a meal plan at the beginning of the week. You can also go full-hog and meal prep, but I personally don’t love sacrificing a weekend day to meal prep. Meal planning, I can do! They’re pretty easy to come up with yourself, or do a quick web search to find something good. Or, I started writing vegetarian meal plans this year and only have a couple up so far, but plan to create more.

6. Shop Your Pantry/Fridge

Sometimes a gourmet meal lies right under your nose! Okay, maybe not gourmet, but pretty darn good, and you didn’t have to go to the grocery store. Which is better than gourmet! Take a good look in your pantry, fridge, or freezer for any items that have made their way toward the back and use what you find to inspire a new meal. Minestrone is my favorite use-up-loose-ingredients meal!

7. Go Meatless Occasionally

Studies show that eating vegetarian every once in awhile – or all the time – can reduce your overall grocery budget. (source) Not sure? Try taking part in Meatless Monday to kick off your vegetarian eating adventures, and see how you like it!

8. Make Cheap Meals

This one’s fairly obvious, but if you’re like me, sometimes you draw a blank when trying to come up with a frugal meal idea. Here are a few of my cheap food faves to help inspire you:

• Homemade Soup & Grilled Cheese
• Potato Soup
• Baked Potatoes or Baked Sweet Potatoes topped with leftover chili
• Beans & Rice
• Navy Bean Soup

9. Make Freezer Meals

I’m pretty diligent about freezing leftovers or making extra of something for the freezer. Sometimes I’ll even make a meal specifically for the freezer like these Refried Bean and Cheese Burritos or Bagel Breakfast Sandwiches. This one is less about saving money on groceries and more about helping us resist spending an exorbitant amount of money on take-out (again, CRAZY high prices in our area, I say as I sip my $8 matcha latte and eat a $5 muffin at a local coffee shop. Ugh).

10. Buy Generic

This tip can be hit or miss – sometimes generic versions of foods just aren’t as good. But give them a try and soon you’ll have a category of foods that are just as good in generic form as more expensive branded form.

10. Make Your Own Coffee/Cold Brew

Instead of buying bottled cold brew or, speaking of $$$, grabbing your coffee at a coffee shop, try making your own iced coffee and lattes at home. You don’t need a fancy latte machine! I use a little stovetop number and a plug-in frother for lattes, and just a simple mason jar for cold brew.

We have a Keurig for quick coffee emergencies and guests, and we recently started using reusable Keurig cups to save money and contribute a little less plastic to the landfills. It’s working out great!

• Cold Brew Coffee Concentrate Recipe
• Japanese Iced Coffee
• Honey Vanilla Oat Milk Latte
• Golden Milk Latte

11. Choose Lower-Cost Stores

We’re huge fans of Trader Joes and Costco for groceries that cost less overall (and if we had an Aldi in our area, we’d be going there, too!) Winco is another that many people love. Some of my favorite money-saving tips for these stores (I’ll add more as I stumble across them):

Costco Money-Saving Tips

• Buy shredded mozzarella cheese for our Friday night pizzas and various kid-friendly meals throughout the week. Keep one bag in the fridge to go through and freeze the other bag until we’re ready to use it.
• Buy canned goods like chickpeas, black beans, and diced tomatoes. They can keep in the garage in a “deep pantry,” and often the cost is around $1 per can.
• Buy Better than Bullion. Our local Costco offers giant jars of Better than Bullion that are a great price.
• Eggs! We all know the prices of eggs has been painful. We eat a lot of eggs in our house, and have found that Costco’s eggs are the best price: $8.99 for two dozen organic eggs.

12. Shop Online & Do Curbside Pick-Up

Granted, you’ll get less steps and movement in, but this is a great way to resist temptation at the grocery store. Review your meals and recipes, add just those items to your cart, and don’t waste money on all of the shiny objects displayed to get your attention actually in-store.

Note that some stores charge an extra fee for this service, so that might be worth weighing the savings.

13. Grow Your Groceries!

Okay, I know gardening costs can quickly get out of hand. But have you bought an heirloom tomato recently? I’ve spent $5 on one before!

If you have any grocery budget pain points when it comes to produce, consider if you might be able to grow it easily at home. Tomatoes love heat, so fill a container with potting soil and place it in a good spot on the warm side of the house or on the deck. Then throw in a tomato plant along with a tomato cage, and come August/September, you’ll get all the tomatoes!

Growing your own herbs are an amazing money-saver, too. I have a dedicated raised bed in my garden for herbs, and in my garden zone, many of the herbs like rosemary, thyme, oregano, and chives overwinter so they come back year after year. Annually, I plant parsley, basil, and dill and I’m certain this saves me hundreds of dollars per year. You can even freeze your parsley and other herbs to use all winter long!

We have several blueberry bushes that produce a good amount every summer, and they’re so delicious! This year I’ve started some potatoes and onions for the first time, too. And as always, I’ll be growing zucchini and squash like nobody’s business.

Gardening websites I love:

• Growfully
• Sunset magazine
• Swanson’s Nursery
• Seattle Urban Farm Company (I also recommend their book High-Yield Vegetable Gardening)
• Gardenary on Instagram

14. Make Your Own Bread

This year I’ve finally jumped on the sourdough bandwagon and I’m loving it! I buy my all-purpose and bread flours at Costco and make delicious artisan-quality loaves for pennies.

Here are the sourdough recipes I like:

• All-Purpose Flour Sourdough Bread
• Everyday Sourdough Bread
• Sourdough Focaccia
• Sourdough Discard Crackers

15. Don’t Shop Hungry

I’m sure you’ve heard this age-old adage: A hungry shopper spends more (and gives into impulse purchases). I have too, but still, sometimeI forget and I’ll go to the store hungry – and be quickly reminded that I should have eaten first! So I thought it was worth mentioning.

16. Make Your Own Sauces, Condiments, and Dressings

From hummus to vinaigrette to pizza sauce, it’s easy to make your own sauces, condiments, and dressings. And it can save you a TON of money!

I hope at least a couple of these money-saving ideas help you with your grocery budget this month and beyond! If you have any ideas of your own that I missed, I’d love it if you left your tips in the comments section below. We’re in this together!

The post 15 Ways to Save Money on Groceries in 2025 appeared first on Kitchen Treaty.

There’s just nothing like the taste of fresh homemade orange juice.

May 4 is National Orange Juice Day, and it will be here before we know it! So what better way to celebrate than making our own fresh orange juice?! Though honestly, I don’t need a holiday to make this orange juice recipe, and I’m guessing you don’t either!

You may think homemade orange juice as simple as squeezing some oranges (and basically it is), but I have some more info for you here, like the best oranges for juicing, how many oranges you need for a glass of juice, the best way to juice oranges, and more!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Orange Juice
• Benefits of Fresh Squeezed Orange Juice
• Best Oranges for Juicing
• How Much Juice Per Orange?
• How to Make Fresh Squeezed Orange Juice
• Best Tools for Homemade Orange Juice
• Tips for Success
• How Long Does Fresh-Squeezed Orange Juice Last?

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Having a … selective … eater in the house, I try to work in nutrition wherever I can. Said eater, who I won’t rat out, won’t go anywhere near store-bought orange juice. Fresh-squeezed, however? That’s a whole other thing.

We all know how amazing freshly squeezed orange juice tastes vs. the OJ that comes in a carton. There’s just something so light and BURSTING with flavor about freshly squeezed orange juice. Plus, you can control the amount of pulp (we strain it all out for the aforementioned unnamed eater).

So a couple of years ago, I bought an electric citrus juicer, and haven’t looked back. Our kitchen doesn’t have a lot of storage, so I tend to avoid buying a lot of small appliances. But this one was totally worth the money (it actually was super inexpensive) and the space it takes up.

It makes quick work of getting every last speck of juice out of the oranges and is fun for everyone in the family to use.

So! I thought I’d share what I’ve learned about homemade orange juice. Because – yes – it is as simple as cutting oranges in half and squeezing them. But there are actually a few questions that have come up for me over the years, so I thought I’d share!

Why You’ll Love Homemade Orange Juice

Whether for a special occasion (hello mimosas!) or you’re just looking at getting more vitamins in a delicious way, homemade fresh-squeezed orange juice is so satisfying to make! Plus, it’s just out-of-this-world delicious – not knocking store-bought OJ, which can be great, but it’s just better. Way better.

Benefits of Fresh Squeezed Orange Juice

Is fresh orange juice good for you? It is! There are many benefits of juicing oranges for homemade orange juice. The top being what you probably already know: Fresh orange juice contains loads of vitamin C! A one cup (8-ounce) serving of fresh squeezed orange juice contains 116 mg of vitamin C, which meets (and exceeds!) the recommended daily allowance for both men and women. (source)

Orange juice is also a great source of magnesium, folic acid, potassium, and magnesium. (source)

While fresh-squeezed orange juice contains no added sugars (it’s perfectly sweet without!), a one-cup serving does have about 23 grams of sugar, so that is something to keep in mind if you’re watching your sugar intake for health reasons. (source)

Best Oranges for Juicing

I tested four different types of oranges for juicing: Navel, blood, cara cara, and mandarin.

Based on my family’s testing, here are the types of oranges, in order, that are the best oranges to juice:

1. Navel oranges: In our opinion, navel oranges produce the best tasting juice. It’s sweet, but not overly so, with just enough tart flavor to make it interesting. I also love the classic orange color. It has some pulp, but not as much as others. Navel oranges are easy to juice and don’t have any seeds.
   
2. Cara Cara oranges: Cara Cara oranges yielded more juice per pound than any of the other three types of oranges we tested. The taste was good – a little sweeter but overall more watered down than Navel, hence its #2 rating. Oh, but the juice is super pretty – a pinkish orange. Cara Cara is actually a cross between two sub-types of naval oranges. They kind of look like a mini grapefruit when cut open, but taste like an orange.
   
3. Blood oranges: Blood oranges are just cool! Blood orange juice is the most gorgeous ruby red. But honestly, otherwise, the juice rates a solid third place for us. It has SO much pulp (not a good thing in our opinion) and the taste was a bit bland compared to the other juices.
   
4. Mandarin oranges: Tiny mandarins are not the first thing one thinks of when juicing oranges, but we thought we’d give them a go. Pound for pound, they don’t produce as much juice as the other oranges we tested. They had tons of pulp, but the juice was very sweet, though it had a weird aftertaste. They also fell apart a bit when juiced.

Other types of oranges for orange juice:

1. Valencia oranges: Valencia are commonly considered a great juicing orange, but I haven’t been able to find them at my local grocery stores. I’ll keep looking and update here when I’ve found some!
   
2. Clementine oranges: Clementines are a cross between oranges and tangerines. They’re another small orange that produces great juice, but you’ll need a lot of them. I haven’t tested these either.

Best Tools for Homemade Orange Juice

There are a wide range of tools for making fresh-squeezed orange juice. You can use anything from a handheld citrus reamer to a super fancy juicer that you keep stocked with oranges (dare to dream!) I’m focusing on tools that can be easily used at home:

1. My preferred tool: An electric citrus juicer

I like to use an inexpensive electric citrus juicer (affiliate link) for my fresh orange juice. It’s only $20 and gets the job done quick! But use whichever tool you like best and makes the most sense for your kitchen.

2. Handheld citrus reamer

This simple wooden citrus reamer (affiliate link) makes quick work of juicing and can store right in your utensil drawer.

3. Other tools

Other orange juice recipe tools include sturdy manual juicers like this one (affiliate link). Or, you can simply blend your oranges in the blender and squeeze the juice out using cheesecloth or a nut milk bag (affiliate link).

Tips for Success

• Start with room-temperature oranges. Cold oranges yield less juice because they’re harder to squeeze/juice. Some recommend microwaving cold/refrigerated oranges for 15-20 seconds before juicing them to warm them back up.
• Buy more oranges than you think you’ll need. What’s the worst that can happen? You have too many oranges and have to make more homemade orange juice tomorrow morning too? Bummer!

How Long Does Fresh-Squeezed Orange Juice Last?

You’ll want to enjoy your freshly squeezed orange juice within about 3 days. The juice might settle when refrigerated, so you’ll want to stir it before drinking it.

Print

Fresh-Squeezed Orange Juice

There's simply nothing like freshly squeezed homemade orange juice! It's light, fresh, and super easy, plus you can control the amount of pulp. We tested several oranges (read the entire post for details) and like navel oranges best.

Keyword best oranges for orange juice, blood orange juice, fresh orange juice recipe, fresh squeezed orange juice, freshly squeezed orange juice, homemade orange juice, orange juice, orange juice recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 320kcal

Author Kare

Ingredients

• 3 pounds Naval oranges about 7-8 medium oranges

Instructions

• Make sure the oranges are at room temperature (not fresh out of the fridge). Cut oranges in half horizontally through the middle, leaving the stem and bottom intact. Use a citrus reamer or juicer to juice each half thoroughly.
• Drink immediately or chill and enjoy within 3 days. The juice might settle when refrigerated so give it a stir before serving.
• Three pounds of oranges should yield about two cups (16 ounces) of orange juice.

Notes

Storage Info:

Fresh orange juice keeps for around 3 days in the fridge. It may separate while sitting, so give it a stir before serving. 

A couple of cocktail recipes with fresh orange juice:

Mimosas: Pour a champagne glass half full of fresh orange juice. Fill the rest of the way with champagne or sparkling wine (I like Prosecco in mimosas because it’s not too sweet). 

Screwdriver cocktail: Fill a tall glass with ice. Add a shot of vodka. Pour orange juice to the top and stir. Serve with a straw. 

Nutrition

Serving: 8ounces | Calories: 320kcal | Carbohydrates: 80g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Potassium: 1232mg | Fiber: 16g | Sugar: 64g | Vitamin A: 1531IU | Vitamin C: 362mg | Calcium: 272mg | Iron: 1mg

The post Fresh-Squeezed Orange Juice (+ the Best Oranges for Juicing) appeared first on Kitchen Treaty.

I’ve been using them in my baking for years, so I thought it was time I shared exactly how to make a flax egg substitute for baking!

Table of Contents

• What is a Flax Egg?
• Ingredients
• How to Make a Flax Egg
• Tips for Success
• More Eggless Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What is a Flax Egg?

First and foremost, what IS a flax egg, anyway? Well, it’s simply ground flaxseed (otherwise known as flaxseed meal), soaked in water, and used as an egg substitute for baking.

They’ve been popular for decades in vegan baking, and they’re a perfect solution during times when eggs are hard to come by.

Flaxseeds, simply seeds of the flax plant, contain a component called flaxseed gum. When mixed with liquid, it acts as a gelling agent. Which makes it perfect to use as a binder in baking!

Unfortunately, you can’t fry, poach, or scramble a flax egg – it’s simply a baking substitute. (But I do suggest trying a tofu scramble which is a great high-protein alternative to your morning eggs!)

Ingredients

• Flaxseed meal – Just ground flaxseeds. You should be able to find ground flaxseed near the oats, grains, chia seeds, etc. in most well-stocked grocery stores.
• Water – Warm water, specifically!

How to Make a Flax Egg

Just mix the flaxseed meal and warm water together in a small bowl and let it sit until thickened and gel-like. This usually takes 15-20 minutes.

Now it’s time to use your wonderful flax egg substitute for baking! Like in this delicious eggless chocolate chip cookie recipe. 🙂

Tips for Success

• Store your flaxseed meal in the fridge, or better yet, the freezer. It will go rancid after a few weeks, so keep it chilled for longer life.
• Use warm water! Cold water will work too, but it will take much longer to gel up.

I hope you find flax eggs the perfect egg substitute for baking! I know it’s my favorite hack for vegan baking or just simply baking without eggs when they’re hard to come by.

More Eggless Recipes

• Vegan Banana Bread Muffins
• Eggless Chocolate Chip Cookies
• Chocolate Wacky Cake

Print

Flax Egg Substitute Recipe

It's easy to make this egg substitute for baking! Ground flaxseeds, when mixed with water, thicken up into a perfect egg-like binder. Here's all about how to make them!

Keyword egg substitute for baking, flax egg, how to make a flax egg

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1

Calories 37kcal

Author Kare

Ingredients

• 1 tablespoon flax meal also known as ground flaxseeds
• 3 tablespoons water

Instructions

• In a small bowl, stir together the flax meal and the water. Let sit for 5 minutes to thicken. Use as a substitute for the egg binder in baking recipes.

Notes

Prep time includes soaking time. Actual hands-on prep is only a couple of minutes. 

Nutrition

Serving: 1g | Calories: 37kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 57mg | Fiber: 2g | Sugar: 0.1g | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 0.4mg

The post How to Make a Flax Egg Substitute for Baking appeared first on Kitchen Treaty.

(Luckily, they don’t literally scream, because that would be terrifying.)

Anyway, we’re talking two ingredients and only about 10 minutes active hands-on time for the perfect sparkly holiday garnish. Read on for all you need to know about how to make sugared cranberries!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Sugared Cranberries
• Ingredients
• How to Make Sugared Cranberries
• How to Use Sugared Cranberries

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I make sugared cranberries and sugared rosemary every Christmas. The sparkling layer of sugar makes simple garnishes so magical! So I thought it was high time I shared how to make them.

Not much of a story, but sometimes there just isn’t one! 🙂

Why You’ll Love Sugared Cranberries

These pretty sparkling berries make a high-impact, low-effort garnish that livens up everything from cocktails to galettes to Bûche De Noël (yule log cake), which I’m determined to master this Christmas. They look amazing on pies, cheesecakes, and Christmas charcuterie boards.

Not to be confused with the viral popping cranberries that are covered in powdered sugar, baked, and *pop* when you bite them, these sugared cranberries are smothered with frosty granulated sugar for loads of sparkle and tend to be used more as a garnish than as a treat.

So how do you make them? It’s SO EASY.

Ingredients

• Fresh cranberries – throw out the shriveled ones; only the freshest, plumpest cranberries need apply!
• Simple syrup – this acts as the “glue” for the sugar.
• Granulated sugar – For the ultimate in sparkly, frosty goodness!

How to Make Sugared Cranberries

1. To make them, first rinse and dry your cranberries.
2. Then make your simple syrup, let it cool, and give the cranberries a roll in the simple syrup.
3. After they’ve dripped and dried for awhile, you roll them in the granulated sugar. Frosty!
4. Let them sit for awhile longer to dry. Sparkly!

How to Use Sugared Cranberries

Sugared Cranberries holiday-up everything! A few years ago, I dotted an apple galette with a few. Instant festivity! They would look stunning on a vibrant cranberry curd pie, tart, holiday worthy cheesecake like this delicious vanilla chai cheesecake, or dress up a perfectly frosted vanilla cake.

They’re also lovely decorating Christmas punch, dropped into a festive mug of hot spiced Gluhwein, or spear three or four on a cocktail stick and top a cup full of mulled cranberry cider.

I hope you give this pretty cranberry garnish a try this holiday season, that you love them as much as we do! Oh, and for the full sparkly Christmas garnish experience, try my sugared rosemary, too!

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Easy Sugared Cranberries

Add a bit of sparkly magic to the season with sugared cranberries. They're super easy to make and make everything look about 1000% more festive!

Keyword sugared cranberries

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1

Author Kare

Ingredients

Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water

Sugared Cranberries

• 2 cups fresh cranberries washed
• 1/2 cup granulated sugar

Instructions

Make Simple Syrup

• Set a medium saucepan on the stove. 
• Add water and 1/2 cup sugar. Turn heat to medium. Heat, stirring occasionally, until the mixture is bubbling around the edges. Remove from heat and set aside to cool. 

Make Sugared Cranberries

• Set a cookie rack in a baking sheet to catch the drips. Add cranberries to simple syrup mixture and stir to coat all of the berries. Use a slotted spoon to remove the cranberries from the syrup, letting the excess drip off. Transfer to the cookie rack. Let sit on your kitchen counter for 45 minutes so the excess drips off and the simple syrup thickens a bit. 
• Spread 1/2 cup granulated sugar on a platter. Working with about 1/3 cup at a time, roll and toss cranberries in sugar to coat. Set coated cranberries on a clean cookie sheet to let the sugar harden; about another 45 minutes. 
• Use cranberries as a garnish on cakes, platters, in cocktails … you name it. Sugared cranberries keep for about 3 days. Store uncovered at room temperature.

The post Easy Sugared Cranberries appeared first on Kitchen Treaty.

Is your morning cup of coffee starting to give you more misery than joy? Maybe it’s making you feel a bit too jittery or giving you a lovely little case of acid reflux? 

I can definitely relate. I’m the first to admit to being obsessed with our morning coffee routine, but my body just isn’t having it lately.

I’d been powering through, reducing my consumption when I can, working in some decaf here and there … and then my doctor suggested I consider eliminating caffeine altogether. “And not decaf, either,” he said. “Decaf is a racket.” Yep, it still contains caffeine – and so do black, green, white, and oolong teas. Oh, and chocolate too! It was all off the table.

Luckily, since then I have learned that if you’re looking for a caffeine-free coffee alternative, there are a TON of options out there! And because I was exhaustively researching, buying, and testing coffee substitutes, I thought, why not share?

And so here’s A Guide to Caffeine-Free Coffee Alternatives – all about the popular ingredients used in coffee alternatives, plus reviews of several brands I tried, including my top three faves (note that I have not yet tried Dandy Blend [affiliate link], so my reviews may change once I receive my sample and give that one a try!)

Table of Contents

• Popular coffee alternative ingredients
  • Chicory root
  • Barley
  • Dandelion root
  • Figs
  • Other ingredients
• Coffee alternative reviews
  • My criteria
  • #1: Teecino Dandelion Dark Roast
  • #2: Pero Instant Natural Beverage
  • #3: Coffig Roasted Fig Beverage
  • Other coffee alternative products

Popular Ingredients in Coffee Alternatives

Before we dive head first into the specific products I’ve independently tested and have (or have not) enjoyed, let’s talk about specific ingredients, shall we?

Chicory root

The most common coffee alternative ingredient I’ve found is chicory root. An herbaceous perennial flower related to the dandelion, chicory has bright blue flowers and a root that, when roasted and ground, resembles coffee in aroma, taste, and hue.

Chicory coffee also has been found to have some very healthful benefits, such as prebiotic properties that feed the good bacteria in your gut. And personally, I’ve found that chicory coffees do tend to sooth my stomach, which has been a happy finding considering traditional coffee does the opposite.

Barley

This popular coffee alternative ingredient surprised me! Barley grains are roasted and ground for nutty, coffee-like flavor. Roasted barley coffee is reportedly popular in Italy, and goes by the name caffè d’orzo (or, simply, “orzo”). This interesting Saveur article goes into more detail about barley coffee, how Italians created it due to World War II rationing but it continues to be a popular drink today.

There are many barley coffee products on the market. From what I’ve found, they’re generally instant coffee drinks. Pero is the version I picked up at my local grocery store, and it’s actually one of my favorite overall coffee alternatives (read on for the full review!)

Note that if you eat gluten-free, barley is a no-go!

Dandelion root

Roasted and ground dandelion root really does resemble real coffee in taste and color. I love the bitter notes in dandelion root, which truly remind me of coffee.

A quick Google search yields lots of claims about dandelion tea’s health benefits. Those may or may not be true; I just like how much it resembles coffee. Which, I have to admit, was a huge surprise to me, having only ever viewed dandelions as pests in the backyard!

Figs

Another surprising ingredient! Somewhere in my searches, I came across a fig coffee product called Coffig. It’s a coffee substitute out of Oregon, made with roasted black mission figs. This is one of my favorites, too – though the aroma is overwhelmingly of figs, the taste has the perfect coffee-esque bitter note. 

Some Teaccino products contain figs, too.

Other ingredients

There are several other ingredients found in coffee alternatives. Rye is often included in barley coffee products. Burdock root is a vegetable that is reported to have coffee-like qualities when dried and brewed. Carob is another ingredient I’ve been seeing in coffee alternative products. Almonds make an appearance in some coffee substitute products, too, contributing a rich, nutty flavor.  

Coffee Substitute Reviews

My criteria

Personally, I’ve always liked my coffee strong and full-bodied. We grind our own coffee beans and brew using the pour-over method, and it’s worth every bit of effort. SO GOOD.

To be honest, I’ve had face the fact that no herbal coffee or other coffee alternative is going to completely replace the experience (and taste!) of my beloved real coffee. But there are some that come close enough – so yay for that!

I like my coffee with cream, but NOT sugar. I’m not a fan of sweetened coffee. So coffee alternative products that were on the sweeter side tended to not be my fave. 

It’s also worth noting that this is not a sponsored post in any way; I paid for all of these products myself, and reviewed them completely independently. 

For each product, I considered aroma, taste, and ease of brewing. Are we ready? Let’s start with my #1 favorite coffee substitute. 

#1: Teecino Dandelion Dark Roast

• Ingredients: Carob, chicory, dandelion root, ramón seeds, and natural coffee flavor
• Aroma: Light, nutty, sweet
• Taste: To me, Teecino’s Dandelion Dark Roast tastes the closest to real coffee, though body-wise, it is rather thin. It has just enough bitterness to remind me of real coffee. This product contains ramón seeds for a bit of sweetness. I don’t actually love that sweetness, but it does seem to help round out the flavors overall. 
• Ease of brewing: Teecino Dandelion Dark Roast is available in tea bags, making it super easy to brew (just like tea). It’s also available in a loose form that brews like coffee – you can use in a drip coffee maker, French press, or even an espresso machine. 
• Overall: I rate Teecino Dandelion Dark Roast a 4/5. For me, it comes pretty darn close to coffee!
• Where to buy it: I found Teecino Dandelion Dark Roast at my local PCC store (a grocery store local to the Seattle area). It’s also available on Amazon (affiliate link).

#2: Pero Instant Natural Beverage

• Ingredients: Barley, malted barley, chicory, rye
• Aroma: Smoky
• Taste: Medium body with a satisfying, almost chocolatey, coffee-esque warmth. No real bitterness and just a hint of sweetness. 
• Ease of brewing: The easiest! It’s an instant beverage, so just spoon it into your mug, add hot water, and stir to combine. 
• Overall: 4/5. I really like Pero as a coffee substitute; it hits almost all the right notes for me. 
• Where to buy it: I found Pero at my local PCC grocery store. It’s also available on iHerb.com.

#3: Coffig Roasted Fig Beverage

• Ingredients: 100% black figs
• Aroma: Super sweet and fruity – 100% fig aroma, which I’m not necessarily wanting in my coffee substitute, but it’s not unpleasant – as long as you like figs.
• Taste: Coffig has a wonderful, coffee-like bitter note. I love that! It brews up nice and dark with medium body. It definitely has a coffee-like quality, but it’s also very figgy and a tad sweet for my tastes.
• Ease of brewing: Brews like regular coffee; I use a French press.
• Overall: 3.5/5. I like this one! It’s not the first option I reach for, but it tastes great. I like that it doesn’t take a ton of product to brew a cup – a little goes a long way.
• Where to buy it: Amazon (affiliate link).

Other Coffee Alternative Products

I also tried the following coffee alternatives, some of which I found acceptably drinkable and some, well, not so much. 

Leroux

• Ingredients: 100% soluble chicory
• Aroma: Lightly fruity
• Taste: Imported from France, this soluble chicory drink has wonderful medium body and goes down smooth. It has a nice nuttiness and a pleasant bitter note, but it’s a bit sweeter than I like. And it has a slightly unpleasant aftertaste that I don’t care for. 
• Ease of brewing: Another instant beverage. Easy! Just spoon it into your mug, add hot water, and stir to combine. 
• Overall: Overall I rate Leroux a 3.5/5. This was the very first chicory coffee I tried, and gave me hope that there might be coffee substitute out there that I could love. It’s a very drinkable coffee alternative, but it has a sweet note that doesn’t work for me, and I’m not a huge fan of the aroma either. 
• Where to buy it: I found it on Amazon (affiliate link).

Celestial Seasonings Roastaroma Herbal Tea

• Ingredients: Roasted barley, roasted chicory, roasted carob, cinnamon, allspice, and Chinese star anise
• Aroma: Warmly and cozily spiced thanks to the cinnamon, allspice, and anise
• Taste: Body-wise, this one is quite thin, as it’s more like tea than coffee. The taste is very light, with little to no bitterness. 
• Ease of brewing: Brews up just like tea – nice and easy.
• Overall: 3/5. I reach for this when I’m in the mood for a comforting cup of chai-ish tea moreso than when I’m craving coffee. 
• Where to buy it: I found it at a local grocery store. It’s also available on Amazon (affiliate link). 

Teecino Java Chicory Herbal ‘Coffee’

• Ingredients: Carob, barley, chicory, dates, almonds, natural coffee flavor, figs
• Aroma: Nutty, sweet
• Taste: This one isn’t my favorite. It has okay body, but the flavor is a little murky. It tastes a bit hazelnutty to me, too, which I don’t love here. It’s also a bit sweeter than I like. 
• Ease of brewing: This one’s brewed just like coffee. I whip it up in my single serve French press. So add the mix to the pitcher, pour over hot water, and let steep for 5 minutes. 
• Overall: 2.5/5. Drinkable, but not my fave. 
• Notes: I also tried the Mocha version of this product, which I liked even less. I’ve never been a fan of flavored coffees so keep that in mind. 
• Where to buy it: I found it at my local grocery store, but it’s also available on Amazon (affiliate link). 

Rasa Adaptogenic Coffee Alternative

• Ingredients: Roasted chicory, burdock, and dandelion roots, Eleuthera, shatavari, he shouting’s wu, codonopsis, chug mycelium, ashwagandha, rhodilia, Ceylon cinnamon and reishi extract
• Aroma: Earthy and mushroomy
• Taste: It tastes a lot better than it smells. It has a nice, coffee-like bitter note. The body is pretty thin, but it has some warm, nutty elements that are really nice. 
• Ease of brewing: This one brews up just like coffee. I make it in my French press, but the 10-15 minutes brew time is quite long. So not the easiest. 
• Overall: 2/5. I really wanted to like this one, but it wasn’t my fave. Rasa’s Adapogenic Coffee Alternative is one of the most innovative of the bunch, with a long list of health-promoting herbs (adaptogens are said to help reduce the effects of stress on the body). But the aroma kills it for me. 
• Where to buy it: Wearerasa.com

Do you have any herbal coffee alternatives or other coffee substitutes that you love? Please share in the comments below!

Read more

• A recipe for a Vanilla Turmeric Golden Milk Latte, a nice, warming, caffeine-free alternative to coffee
• And read about nine rich and creamy vegan coffee creamers – a handful of recipes plus my favorite store-bought creamers

The post Saying No to Caffeine? Coffee Alternatives, Reviewed appeared first on Kitchen Treaty.

You can buy a London Fog Drink at Starbucks (I especially like their version with almond milk), but you can also make a super delicious version at home.

Before I get into exactly how to make one, you may be wondering …

What is a London Fog Drink?

A London Fog Drink is a latte made with:

• Earl Gray tea
• Frothed milk of your choice (oat milk is my fave when making it at home; almond when I’m buying it at Starbucks or somewhere else)
• Vanilla
• A sweetener like vanilla syrup, honey, or even pure maple syrup
• Other optional ingredients are a pinch of lavender buds for a floral note, or a peel of orange rind to punch up the bergamot in Earl Gray. Both recommended!

London Fog Latte Drinks can also be made iced and are quite lovely when it’s warmer outside.

The citrus note from the bergamot oil in the Earl Gray tea along with a touch of sweetness and vanilla, plus the creaminess of a perfectly frothed milk makes for a wonderfully warming drink. My fave!

How do you make London Fog Drinks?

My version of a London Fog Tea Latte involves brewing a concentrated Earl Gray tea, then stirring in a bit of honey and vanilla extract after it has brewed. You can also add a pinch of culinary lavender if you’d like – it adds a soothing floral note.

While the tea brews, I froth my milk. I have this frother (affiliate link) which is worth every single penny (and then some), but you can also warm your milk on the stove then hit it with a handheld frother if you like. Or just skip the frothing altogether if you don’t have one.

By far, my favorite non-dairy milk alternative for lattes is oat milk. It froths up so rich and creamy – so good! Almond milk is lovely as well, but I find it doesn’t froth as much.

If you’re looking for a cozy-comforting warm drink to curl up with, I hope you try this London Fog Latte for some instant hygge! It’s quick, easy, and super easy to make at home.

More Coffee Shop Drinks

• Cold Brew Iced Coffee
• Turmeric Latte
• Crock Pot Vanilla Latte
• Matcha Iced Latte
• Cinnamon Dolce Iced Coffee

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How to Make a London Fog Drink

A warm and cuddly drink made with citrussy Earl Gray tea, vanilla, honey, and steaming milk. Add a bit of lavender if you want, too, for even more cozy-factor! Made dairy-free with oat milk or almond, but feel free to use the milk you like!

Course beverages

Prep Time 7 minutes minutes

Total Time 7 minutes minutes

Servings 1 latte

Calories 176kcal

Author Kare

Ingredients

• 1/2 cup water
• 1 Earl Gray tea bag
• Pinch culinary lavender optional; I usually make it without
• 2 teaspoons honey or to taste*
• 1/2 teaspoon pure vanilla extract
• 1 cup of your favorite milk I prefer oat milk for these

Instructions

• Place the tea bag in a mug and add the lavender if using. Let steep for 5 minutes. Remove the tea bag or, if you added lavender, pour the tea through a strainer then back into your mug.
• Stir in the honey and vanilla, adjusting both if you like for more or less sweetness or vanilla flavor.
• While the tea steeps, heat your milk. I use an electric frother, but you can also heat it on your stovetop until steaming but not boiling, stirring frequently. Froth with a hand-frother if using.
• Pour warmed milk into tea mixture and stir to combine. Spoon any froth over the top and serve.

Notes

*Vegan Option

Substitute a vegan-friendly granulated sugar (stir well to dissolve).

Nutrition

Serving: 12ounces | Calories: 176kcal | Carbohydrates: 35g | Protein: 4g | Fat: 2g | Sodium: 120mg | Potassium: 118mg | Fiber: 2g | Sugar: 30g | Vitamin A: 492IU | Calcium: 345mg | Iron: 2mg

The post How to Make a London Fog Drink appeared first on Kitchen Treaty.

The truth is, Thanksgiving can still be plenty impressive, delicious, satisfying, and gratitude-worthy when it’s entirely plant-based. And I’ve got a brand-spankin’ new batch of vegan Thanksgiving recipes to share over the next couple of weeks to prove it. They add up to a fabulous (yet easy!) vegan Thanksgiving menu that plant-based folk will love and the non-plant-based folk will appreciate as well! Pssst: Several items can be made ahead, too!

Want a peek?

Before I share about all the food on this table, I thought I’d share this festive Thanksgiving centerpiece idea that I’m really loving. 

I started with a long scrap of flannel fabric. I made sure it had red in it, because I really wanted to set off the pomegranates I was planning to use. Next, a scrap of burlap as a table runner. So easy!

Then, I lined the burlap with grayish greens. Eucalyptus adds the most gorgeous hue to the situation. I just grabbed a bunch of greens at my local grocery store – easy peasy.

Next, I lined the greens with pumpkins, gourds, and pomegranates. SO EASY. 

Little pinecones added to the equation would be so cute, as would some pretty white tea lights. So fun. 

Okay, shall we get to the Vegan Thanksgiving Menu?! Let’s do this!

The Main Dish

Okay, so the centerpiece? Not the cranberry sauce, though that’s definitely a highlight. It’s a gorgeous vegan wellington! But not just any vegan wellington. This impressive puff-pastry-wrapped main dish is made with chickpeas and walnuts – vegan meatloaf, essentially. But the best part? A mashed potato core! Yep, the mashed potatoes are right inside this gorgeous and delicious wellington. I love how this two-in-one situation means you don’t have to make mashed potatoes separately. Plus, it’s SO GOOD.

Make the filling ahead of time, refrigerate, and then just wrap and bake on the big day. So easy.

Here’s the recipe for the Mashed Potato Stuffed Vegan Wellington!

More vegan Thanksgiving main dish ideas

• Wild rice & lentil stuffed spaghetti squash
• Creamy vegan pumpkin risotto with crispy fried sage leaves and toasted hazelnuts
• Creamy vegan butternut pasta bake

Gravy, baby

What pairs perfectly with a mashed-potato-stuffed vegan wellington? A savory mushroom gravy, of course! This brand new recipe for vegan mushroom gravy is unbelievably flavor-packed. With soy sauce for umami goodness and a touch of sherry to show off those mushroom flavors, this gravy recipe is a keeper. Plus, you can make it now, freeze it, and then warm it up on Thanksgiving! Here’s the vegan mushroom gravy recipe. 

More vegan gravy recipes

• Vegetarian onion gravy (with vegan option) – super simple to make and a staple at our holiday table
• Vegan Garam Masala brown gravy – so full of flavor!

Green salad

You always have to have a green salad. Basically, your favorite green salad – but keep it all plant-based! For this particular Thanksgiving table, I made a shredded Brussels sprout situation that isn’t quite right yet, so I don’t have a recipe to share yet. Hopefully soon! Maybe one of these?

Favorite green salad recipes

• Simple fall salad with apples and pecans
• Massaged kale salad with avocado and chickpeas
• Epic winter salad with roasted butternut squash, baby kale, and avocado

Cranberry sauce

Next, you can’t forget the cranberry sauce. And here we have my new favorite cranberry sauce: Maple Spiced Cranberry Sauce. This one is sweetened with pure maple syrup and brown sugar and set off with warm fall spices. Plus, some lemon zest to keep it bright. SO DELICIOUS. The best thing about homemade cranberry sauce is that you can make it now and refrigerate (for up to 10 days) or freeze in preparation for the big day. Here’s the recipe for Maple Spiced Cranberry Sauce. 

More cranberry sauce recipes

• Spiced apple cranberry sauce
• Rasperry red zinfandel cranberry sauce
• Orange maple cranberry sauce

Soft & fluffy dinner rolls

You can’t forget the rolls! These soft and fluffy vegan dinner rolls are a recipe I shared last year, and they’re based off my Gran’s recipe. This one’s definitely near and dear to my heart. Love these. Plus, you can make them ahead of time and freeze them. 

More sides, please!

Okay, so I kept this vegan Thanksgiving menu pretty simple, but I’m sure it would welcome another simple side or two. Here are some ideas:

• Herbed wild rice & quinoa stuffing
• Maple miso vegan baked beans
• Simple butternut squash soup
• Coconut whipped sweet potatoes with maple-pecan drizzle
• Vegan cranberry fluff salad
• Or even a simple roasted squash like this roasted delicata squash

And! A Vegan Thanksgiving Dessert

Lastly, the grand finale: A delicious sweet Honeycrisp apple galette covered generously in cinnamon sugar. This one’s entirely vegan, with a flaky coconut oil crust – and it’s perfect with vegan vanilla ice cream. Super simple, too! Recipe coming Nov. 23.

(Another vegan thanksgiving dessert idea? This super simple, tart-and-sweet Vegan Apple Cranberry Crisp. Yummm.)

And that’s it for 2019’s simple vegan Thanksgiving menu! Want to make sure you get the recipes when they come out? Just sign up for my email list for recipe notifications. (And if you’re already signed up, you’re golden!) 

Happy Thanksgiving!

More for Your Vegetarian Thanksgiving (and Christmas too!)

Plant-based, vegetarian, dairy-free and more … we’re all about meatless holiday options!

Recipes

• All Thanksgiving recipes
• 100+ Vegetarian Thanksgiving Recipes – one huge list of every kind of meatless holiday recipe
• 30 Main Vegetarian Dishes for Thanksgiving & Christmas
• 15 Vegetarian Thanksgiving Side Dishes with Wide Appeal
• 19 Vegan Thanksgiving Side Dishes
• 12 Vegetarian Gravy Recipes
• 5 Make-Ahead Thanksgiving Dishes for Freezing

Menu Ideas

• A Thanksgiving Feast for (Nearly) Every Diet – a full, epic menu with plenty of options for the carnivores, vegetarians, vegans, AND gluten-free folks at the table!
• Thanksgiving for Special Diets: The Ultimate Guide to Coexisting Deliciously
• And for Christmas, here’s our Christmas dinner menu that I shared few years ago.

The post An Easy Vegan Thanksgiving Menu (+ a Super Simple Centerpiece Idea) appeared first on Kitchen Treaty.

It’s also packed with vitamin A and is also a great source of vitamin C. So that’s cool.

Though I fully admit I used to peel mine, because I wasn’t in love with the idea of eating squash skin. Eventually I came around, though – as my daughter likes to say when she decides she hates a food she formerly loved, “Tastes change, mom! Tastes change.”

I have loved a lot of squashes in my life, but delicata is right up there toward the top. I even grew some of these cucumber-size squash in my vegetable garden this year! Okay, so I was only able to grow three of them in my tiny winter squash bed, but darn if those weren’t the best delicata squash I’ve ever tasted! I have big delicata squash growing plans next year. Big.

And what does a delicata squash taste like? Well, I think it tastes kind of like a mild sweet potato. Texture-wise, it’s really nice and creamy. It lends itself to all kinds of preparations, but my favorite way to eat delicata squash is roasted, without a doubt. (If you ever want to try it a different way, check out this quesadilla recipe that features smoky seared delicata squash. Delicious!)

So if you’re wondering how to roast delicata squash, look no further! Read on for the detailed explanation, or scroll on down to the recipe for the quick & dirty.

(more…)

The post How to Roast Delicata Squash appeared first on Kitchen Treaty.

Packed with omega-3s, chia seeds can soak up about 10 times their size and weight in liquid. Which is not only intriguing, but convenient, too! Because they develop a gelatinous coating after soaking in all of that liquid, and that makes chia seeds a most excellent thickener.

Just look to this plant-based powerhouse when you want to create a unique and healthy spin on puddings, smoothies, and – yep, you guessed it …

Chia Seed Jam!

ESPECIALLY jam.

Why Try Making Chia Seed Jam?

Chia seed jam is one of my favorite ways to enjoy summer berries and stone fruits.With just fruit, a surprisingly small amount of sweetener, and chia seeds, you can make a delicious and healthy “jam” that you can enjoy now or stash in the freezer for later.

No pectin, no hours of stirring, no cup after cup of sugar, no praying to the jam gods that your batch doesn’t fail. (In fact, it doesn’t need any sugar at all to gel!)

If you’ve never made it before, you might just be shocked and awed by chia seed jam and all of its awesomeness.

The only downside is, in my opinion, the fact that you can see the chia seeds in it – that might bother a few folks. That photo above, for instance, is strawberry chia seed jam. It looks like raspberry jam with those seeds, but nope!

One thing you can do is puree your jam to help smooth it out a bit. But here in our house, we don’t mind the seeds.

So are you ready to learn how to can make chia seed jam? Let’s do this thing! First, I’ll share my basic formula for chia seed jam; then, I’ll break it down step-by-step.

The Formula for Chia Seed Jam

The general formula I start from when making chia seed jam is:

• 1 pound fruit 
• 1/4 cup sweetener (optional)
• 2 tablespoons chia seeds

From there, I might add a bit more sweetener or more chia seeds to get the right sweetness and thickness. It all depends on the type of fruit you use, but this formula always gets me pretty close.

Step-by-Step Guide to Making Chia Seed Jam

1. Prepare Your Fruit

Sort through your fruit or berries and make sure it’s in good shape – not underripe or past its prime. Wash, hull, and quarter strawberries if you like; clean blueberries and discard any stems; peel, pit, and dice stone fruit. You get the gist.

2. Cook the Fruit

Add your fruit of choice and sweetener (if using) to a pan over medium heat. I like adding about 1/4 cup of honey or pure maple syrup per 1 pound of fruit as mentioned above. You can start with no sweetener at all if you think your fruit is sweet enough and add it later on too, but if the fruit seems too dry on its own, just add a small splash of water to get the cooking process going. (Have I mentioned this jam is super unfussy?)

Bring the fruit to a boil and let it cook until it liquifies, about 5 to 15 minutes, depending on the fruit. If needed, carefully mash the fruit with a potato masher or fork until it’s at a consistency that looks good to you.

At this point, you can taste your jam and see if you want to add a bit of sweetener. Add it in and stir until it tastes just right. And then …

3. Add Chia Seeds

Stir in two tablespoons of those glorious chia seeds and remove from the heat. And then? Just let it sit so that the chia seeds can work their magic, transforming into an incredible fruit spread.

After about 10 minutes, your chia seed jam should have thickened up fairly well (and keep in mind that it will continue to thicken as it cools). But if the jam seems a bit thin, just add another tablespoon of chia seeds and let it sit for another 10 minutes until thick. Don’t worry – it’s really hard to screw this stuff up!

4. Cool, Store, and Enjoy!

Eat your chia seed jam just like you would any other jam. I love a dollop of chia seed jam on top of my oatmeal or swirled into yogurt.

And, of course, slathered on a big ol’ slice of bread.

Yummm.

To store your jam, place it in an airtight jar with a lid and refrigerate for up to two weeks.

And that’s it! Are you a convert like I am? I’d love to hear how you like it – scroll on down and leave a comment and rating below!

And here’s the printable recipe.

Print

Chia Seed Jam

No fuss, no muss – this fruit spread is so easy to make and nearly impossible to screw up. Plus, it’s fresher tasting, calls for very little sugar, contains nutritional-powerhouse chia seeds, and have I mentioned it is SO EASY?!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 20

Calories 26kcal

Author Kare

Ingredients

• 1 pound fruit strawberries, blueberries, blackberries, raspberries, plums, pears, peaches, or a mix!
• 1/4 cup sweetener of choice I like honey, pure maple syrup [grade A], and agave syrup more or less to taste*
• 2 tablespoons chia seeds

Instructions

• Clean fruit, removing stems/seeds as needed, and cutting into smaller pieces if large.
• Place a medium saucepan over medium heat. Add the fruit and sweetener (if using – start with a little; you can always add more later). If you’re not using sweetener and your fruit is relatively dry, try adding a small splash of water to get the fruit going.
• Heat fruit, stirring occasionally, until it comes to a boil. Let it continue to boil until it begins to break down and form a sauce, 5-15 minutes depending on your fruit. If nccessary, carefully mash fruit with a fork or potato masher until it reaches the consistency you’d like.
• Taste and add more sweetener if desired, a little at a time.
• Stir in the chia seeds and remove from heat. Let sit until thick, about 10 minutes. If it seems a little too thin, stir in another tablespoon of chia seeds and let it sit for another 10. minutes. (Keep in mind that he jam will continue to thicken as it cools.)
• To store, place in an airtight container and refrigerate for up to two weeks. Can also be frozen for up to two months.

Notes

Nutrition information calculated using strawberries and honey.

* I’ve also made this without any sweetener at all – it all depends on your taste and the type of fruit you use!

Preservation note:

I do not recommend canning this jam – I don’t know how much the chia seeds might throw off the pH of the jam which, in a nutshell, could lead to bad things. I do like to keep small batches in the freezer to pull out once summer is long gone.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.04g | Trans Fat: 0.002g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3IU | Vitamin C: 13mg | Calcium: 11mg | Iron: 0.2mg

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