Vegan Frappuccino (with a foodprocessor)

Ice cold coffee drink made with a foodprocessor instead of a high quality blender. Make this at home and adjust the coffee flavor and sweetener to your taste! Use maple syrup and almond milk for a vegan version. Finish with (vegan) whipped cream. Whipped cream is optional (not really).

 

Vegan frappuccino. (Try typing that word (frappuccino) fast 10 times by the way. I can’t even tell you how many times I’ve typed farppuccino while writing this recipe lol.) I’ve tried making this drink at home so many times using my Philips blender. My blender was quite cheap so I wasn’t really surprised when I found it had a very hard time blending ice cubes to a frappuccino. (Should totally buy a professional one, but yeah.. money) Last week I had an epiphany though: What if I used a food processor instead of my blender? Will it work? Answer? It works! Read more

Matcha Lava Cake (Single Serving)

Smooth matcha lava cake. The lava is thick, sweet and gooey. This recipe is very easy to make and serves exactly one person.

We’ve gone too long without a matcha recipe guys! My last one was about 2 months ago. That’s crazy. So I’m back with your matcha fix. As usual, this matcha recipe serves a small crowd. Well, not even a crowd to be honest. Just one person. I’m combining my love for matcha and my love for single servings with this recipe: Single Serving Matcha Lava Cake. That’s right, LAVA! I love the classic chocolate lava cake, but matcha makes everything better if you ask me. And just like the small matcha cake, my matcha-disliking-boyfriend devoured this cake. He even asked for another cake. Compliments don’t get better. Read more

Chicken Ramen Stir Fry

Basic ramen stirfry with juicy chicken thighs, thin strips of omelette and plenty of veggies. I used green beans but you can use any vegetable you like. Ready in less than 30 minutes!

I’m a noodles addict. I love eating noodles for lunch and I love eating it for dinner. If I could, I’d eat it for breakfast. However, I also love sleep. Sleep trumps noodles for breakfast. Sorry. (Anyone with me?) I love noodle soups, but unless the noodle soup is called “Pho”, dry/stir fried noodles are my absolute favorite. Even with instant noodles, I prefer the “dry” kind. For those of you who are just like me, I’m sharing my basic chicken ramen stir fry recipe today. It’s a basic, very easy ánd so versatile recipe. Depending on your taste, you can add more flavor to the sauce, add more/different veggies and/or use a completly different noodle. I just happen to love “fresh” ramen. Make sure the noodle you want to use is suitable for stir frying. Some noodles are only suitable for soups and will turn to mush if you try to use it for stir frying. In addition to the noodles and vegetables, you can also swap the chicken for beef, pork or a vegetarian alternative. Even meatless is an option. You could make a different noodle dish for every day of the week with this basic recipe! I try to keep it to once per week though: My bf and I love noodles so much we eat about two servings each whenever I make this dish. #fatcouple Read more

Soft Triple Chocolate Chip Cookies

Thick, soft-baked triple chocolate chip cookies. These cookies use melted butter (use butter straight from the fridge!) and is loaded with chocolate chips. Use real vanilla paste for the best results.

Last week, I had a sudden craving for soft baked chocolate chip cookies. Okay, maybe it wasn’t that sudden: I got a free chocolate chip cookie at Foodcity in Groningen and wanted more. The cookie was super big and soft. So delicious. I wanted to have that same softness but also wanted smaller sized cookies. So I did some experimenting in the kitchen. The first cookies were rather flat (but soft!) so I had to change the ingredients. More flour, less butter. A few batches later, I had the perfect soft-baked chocolate chip cookies. My co-workers loved these cookies and so did my bf’s co-workers. You should really make this for the weekend! Read more

Single Serving Chocolate Chip Cookie (Vegan)

Lovely soft chocolate chip cookie without egg and dairy. This recipe makes exactly one chocolate chip cookie. 

Advantages of single servings? A lot. Here are a few though:

  1. Usually no eggs required
  2. No over-eating
  3. Self-love because you’re baking just for you
  4. Adjust to YOUR taste

And now, on WT, you can learn how to make a single serving CHOCOLATE CHIP COOKIE. Bonus? It’s egg-free ánd vegan. Is there anything in this world that can beat this? I guess not. Unless you’re more of a matcha lover. Serve with a tall glass of milk, soy milk, almond milk, rice milk.. whatever floats your boat. It’ll be delish. Promise. Ready in 15 minutes. Read more