Do you ever just want a piece of cake? Like, right that minute?
I may bake a lot of things, but big beautiful cakes aren’t one of them. I am NOT a decorator. I can’t ice cookies or frost cakes to save my life but I CAN whip up an easy one-bowl, one-pan cake that doesn’t need more than a slather of homemade frosting.
For quick desserts like this, I love finding ways to make vegan treats.
One, because they come together super fast. Two, because that means we can have cake anytime and it doesn’t matter if I have eggs or butter or milk on hand. (This also means this is the perfect dessert when are ARE out of something and don’t have time to go to the store.)
Let’s be real. This is what our kitchen counter looks like after work and most of the day on the weekends.
If we’re not eating, we’re prepping – chopping, mixing, cooking.
Stuff for us for the week, food for little man, things for the freezer, or getting items ready to make weeknight meals a little quicker to the table.
But we’re also starving right when we get home or at baby’s dinner time on the weekends, even if our meal isn’t done yet. So….what to do? Or what do we often do?
Break out the hummus. It’s our #1 unofficial meal choice, every time. It’s good for you, filling, and super easy to doctor up and make it a little fancier. Slice up some veggies, grab some chips, add some fun toppings, and you’re set!
Most nights, this is what’s going on in the kitchen:
Maggie and baby boy, causing all kinds of fun trouble – eating things they shouldn’t, making messes, and loving every minute.
To try to keep the rock / stick / fuzz eating at bay (although, it doesn’t really help – baby boy will literally pick up anything off the floor and put it in his mouth), we’ve been working on making all kinds of new foods for him and using the freezer as our new best friend.
I’ve got some recipes of my own to share soon (woo!), but in the meantime, I’ve had a lot of people ask what he’s been eating, so here’s a glimpse into a few things we’ve been making so far.
In the past year, I’ve tossed aside fat free and low fat yogurts and have become hooked on whole milk yogurt. Especially Stonyfield’s whole milk greek yogurt. Let me say that again: whole milk. greek yogurt.
It’s the ultimate thick and creamy yogurt, times two. Greek yogurt in the best way possible.
Am I a little over-obsessed with this? Maybe. But I am a-okay with it.
Stonyfield’s two newest lines are the Whole Milk Organic Greek Yogurt and the Organic Grassfed – and they’re both delicious! The cows that provide the milk for the grassfed yogurt are at Maple Hill Creamery. They eat no corn, no grain – just grass, plain and simple. Milk from cows who graze naturally on grass gives the yogurt a rich and really unique, sweet flavor. And like all Stonyfield products, 100% Grassfed is organic, non-GMO, and made without the use of artificial hormones. Bonus!
One of my all-time favorite afternoon snacks is some whole milk yogurt topped with fresh raspberries and a few chocolate chips. This combo is SO GOOD. A little tang from the yogurt, tart from the berries, sweet from the chocolate. It’s basically the best.