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Tricia the Sav

Recipes, videos and silliness

Gothic Girl Doll (Monster High Bootleg from DG)

Well this is different, a bootleg that is actually really good! I saw this doll when I was walking through a Dollar General store and absolutely had to have it. It was made really well and worth the $3 price tag for sure.

Have you guys seen anymore monster high bootlegs out there I should check out? Let me know what you think in the comments here or on Youtube.

 

My Little Phony (My Little Pony bootleg from Dollar Tree)

We have My Little Phonies!  I collect MLP’s  and wow these little knock offs are kind of sad.  Let me know what you think and if there are anymore my little phony toys you want me to show.

 

Gluten Free Strawberry Mango Buttermilk Pancake Muffins

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I love making treats for the hubs to take to work. Since one of his coworkers can’t have gluten I’ve been enjoying the challenge of making gf goodies. I really wanted to make a fruity pancake in muffin form and I think I succeeded. Even better it is uses still frozen fruit, woo, for being lazy!  These came out really blonde, I think from using coconut flour.

Ingredients

Wet Team

  • 1 C Buttermilk
  • 1/4 C Vegetable Oil
  • 2 Eggs
  • 1/2 C each white and brown sugar.
  • 1 tsp Vanilla Extract

Dry Team

  • 2 C of GF Baking Blend of choice.  I used a mix of Trader Joe’s GF AP Flour, Oat Flour and a bit of Coconut Flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp ground cardamom
  • 2 tsp ground cinnamon
  • pinch each of nutmeg and mace, ground (optional)

Chunks

  • 1 C each frozen slice strawberries and mango chunks. Don’t thaw

Directions

  1. Preheat oven to 375 f and paper 12 muffin cups
  2. In a big bowl mix all the wet ingredients together.
  3. Since these are Gluten Free I just dump the dry ingredients in and mix well. The batter is really thick.
  4. Fold in the frozen fruit.
  5. Dish into prepared muffin pan
  6. Bake for 20-30 minutes until done.
  7. Cool in the pan for 10 minutes then turn them out on a rack to cool completely.

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Hearty Meatless Chili with Lentils and Black Beans (Vegan Friendly and Easy)

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We love chili in this house, and my challenge was to make a meatless version that both of us meat eaters would love. I also wanted to try to get lentils in something, though the Husband doesn’t like them. I made this and am happy to say both of us like it as much (or close to as much as my meat heavy version) It’s also pretty fast, which is very good on a week night. I also love that it’s easily adjustable based on what I have on hand and what we’re in the mood for.

 

Ingredients

  • 8 oz dry brown lentils. ( I’ve never measured this, just dump about 1/2 of a 16 oz bag)
  • 1/2 C of oat groats or barley groats (optional but nice)
  • 32 oz Veggie stock, I’ve also used v8 type juice in a pinch
  • 12 oz bottle of beer (optional. I often use an unfiltered wheat beer.)
  • Between 4 and 8 C of water
  • 2- 14.5 oz cans of diced tomatoes (We prefer a mix of fire roasted and petite diced with garlic)
  • 1- 8 oz can of tomato sauce
  • 2 14.5 oz cans on black beans, drained and 1 of kidney beans, drained
  • 4 cloves of garlic minced (reduce or omit if using garlic tomatoes)
  • 1 tbsp of soy sauce
  • Chili Powder, Paprika, Salt and Pepper to taste.

 

Directions

  1. In a soup pot cover lentils and grains with the veggie stock, garlic, and beer. I sprinkle some of my chili powder on now, about a tsp.  If you have time you can let it soak for an hour or just skip the soak. Lentils are forgiving.
  2. Add enough water to come just over halfway up the side of the pot and bring to a boil. Turn the heat down to medium and cook until the lentils are tender. Keep an eye on this and add water as needed to keep things good an soupy.
  3. Add the rest of your ingredients and let simmer for a few minutes. I go easy on the chili powder and we add it to taste at the table.

 

I really do love this chili with corn bread muffins or reheated with tortilla chips like a cross between frito chili pie and a dip. Let me know your favorite ways to serve leftover chili.

 

 

 

 

 

Vegan Old Fashioned Donut Holes

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I know I haven’t been updating this here lately, life got in the way like it does. I was craving donuts today and of course had no milk and am nearly out of eggs. So it was time to improvise. My hubs is lactose intolerant so we usually have nut milk on hand for him. The rest kind of built itself,  This recipe makes about 12

Wet Team

  • 1C Vanilla Almond or Cashew Milk (sweetened)
  • 1 tbsp of Raw Apple Cider Vinegar (use the good stuff it’s totally worth it)
  • 1/4 C of Vegetable Oil

Dry Team

  • 2C AP Flour
  • 1 tsp salt
  • 1tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg

Preheat vegetable oil in a deep fryer to 350f

  1. While it’s heating in a large bowl mix the wet ingredients together.
  2. In a smaller bowl mix the dry ingredients together with a fork so they’re light and incorporated.
  3. Mix the dry into the wet until just mixed. It should look like really thick pancake batter.
  4. Spoon into the hot oil (I used a small disher) Don’t crowd them I have a small fryer so I cooked 4 at a time for about 1 minute a side until they’re golden and cooked through.
  5. Pull from the fryer with a slotted spoon and let them drain for a minute on a kitchen towel or brown paper bag.
  6. Toss in cinnamon sugar and let cool on a paper lined sheet pan.

My Mama

Hi guys I know I have been MIA for awhile but I am getting back on schedule.

Today I shot a video that’s really close to my heart. At the end of every video I always say “Click subscribe and become a Sassy Cricket”  So what is up with that? Now you know. It’s all for my late Mom, Cricket.

Gluten Free Peanut Butter Oat Cookies

My goodness these little cookies are super simple and taste so good!  I had seen similar recipes for straight up peanut butter cookies all over the web. I wanted to add a but of bulk and fiber with oats so had to play with it a bit.

Ingredients

1 C peanut butter

1 C sugar

1 egg

1 tsp baking soda

1 tsp vanilla extract

1/2 C oatmeal

1 tsp coarse salt (optional)

Directions

Cream the peanut butter and sugar together and add the egg, vanilla and baking soda. Once well combined stir in the oatmeal and chill in the fridge for an hour or the freezer for about 15 minutes.

Preheat the oven to 350f and put parchment paper on a cookie tray. Pull the cookie dough from the chill chest and make into 1 inch balls and flatten slightly with hands. Place on tray about 1-2 inches apart and bake for 11 minutes until just barely set. Sprinkle with coarse salt  if desired. Let cool completely on tray.

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Carrot Spice Cake With Fresh Ginger and Cream Cheese Frosting

Yesterday was my sweet Doomy One’s birthday. The tradition in my family is that the birthday person gets to pick dinner and what kind of cake they want; Doomy didn’t have a dinner preference but wanted one of my carrot cakes. I figured what the heck, time to test all the improvements and tweaks I’ve been making, all in one cake. This cake came out perfect, moist with a good crumb. Sweet but not too sweet. The frosting uses about half of the sugar most recipes call for and the hint of citrus plays nicely with the spices.

Ingredients:

Cake:

  • 1 stick (1/2C )of unsalted butter or substitute, softened
  • 1 C of vegetable oil
  • 4 large eggs. or substitue
  • 1 C brown sugar
  • 1 C white sugar
  • 3 C Grated Carrots
  • 1/2 inch fresh ginger peeled and finely grated
  • 1 Tbsp Hot Damn, or Fireball Whiskey
  • 1 tsp vanilla extract
  • 2 C All Purpose Flour, or flour blend of choice
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Cardamom, ground
  • 3-4 tsp Cinnamon (I grind mine from sticks for this recipe 3-4 sticks)
  • 1/2 tsp grated nutmeg

Cream Cheese Frosting

  • 1 stick unsalted butter, softened
  • 1 8oz block cream cheese, softened
  • 3 drops of lemon extract (optional) or juice of half a lemon or lime
  • 2 C confectioners sugar

Directions:

Preheat oven to 350f and spray cake pans with oil.

In a mixer cream the butter and sugar until they get fluffy and lighten in color. Add the eggs in one at a time, letting them incorporate before adding the next one. Slowly add the oil, extracts, and liquor.

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Then mix in the grated carrot and ginger

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In another bowl (I use the one I grate the carrot into) whisk together all the dry ingredients until combined

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Mix the dry ingredients into the wet slowly. About 1/3 at a time. Mix until just combined and divide between the prepared cake pans.

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Bake at 350 for 30-45 minutes, until a toothpick inserted in the middle comes out clean.

Cool in pan for about 10 minutes then cool the rest of the way on racks.

While you are waiting for the cakes to cool it’s time to make the frosting.

Cream together the butter and cream cheese until they start getting fluffy. Add the extract or juice slowly while mixing on a low setting.

Very slowly begin adding the confectioners sugar 1/2 C at a time and allow to fully incorporate before adding more. Once all the sugar is adding whip on high for 5 minutes. Frost the cake once it is fully cooled.

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And a bonus shot of the birthday boy and I on our last date night.

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Sav Play’s Fist of Jesus Episode 3 The Training Montage

I keep telling the game I’ll go to the Training Area later. Well, there is no time like the present. Join me as I blow through a bunch of training with Jesus and his sidekick Judas. Have I mentioned this game is weird?

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