This recipe has been in the makings for years.
Truly. Years. And only because I love to say it out loud.
Buffalo Falafel Waffle. Go ahead. Say it, and tell me you don’t smile while doing it.
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Vegan Chocolate Hazelnut Biscotti
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Gluten Free Vegan Egg Replacer for this recipe.]
I’m going to go on record and say that biscotti are fussy lil cookies.
You need to make the dough, bake it in a log, wait for it to cool slightly, slice them into cookies, bake them on one side, flip, bake on the other side.
It’s a lot. A lot of steps.
But let me let you in on a little secret: they’re 100% worth the fuss.
Read MoreVegan Lemon Blueberry Sugar Cookies
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour for this recipe.]
I made you Vegan Lemon Blueberry Sugar Cookies. ← That might just be the greatest sentence that’s even been written.
So long, “It was the best of times, it was the worst of times…” I’ve got you beat with this zippy summery treat!
Read MoreVegan Lemon Pistachio Sweet Rolls
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Organic All-Purpose Flour for this recipe.]
Lemon is one of those flavors that hits the spot at all times of the year.
In the dead of winter? Amazing. In the height of summer? So refreshing. On a rainy, gloomy spring day? So bright and fruity. On a cool fall morning? It’s light and zippy.
I am a lemon lover through and through, and I don’t care who knows it.
Read MoreGochujang Maple Tofu Nuggets
Hello hello! Coming atcha just minutes from making this recipe for the 500th time in the past few weeks.
I’m so so so excited for you to try it, friend. Seriously.
Read MoreVegan Peanut Butter Cup Brownies
I love my birthday.
I know loving your own birthday is kinda one of those things that’s not very “adult”, but I do. So very much. I have off from work, I get to do what I want, I get to eat what I want, I get to spend time with my loved ones, and it’s always just a really good day.
It’s also an extra special day because… it’s also Fooduzzi’s birthday!
Yep. Seven (seven!!) years ago today, baby Alexa was pressing publish on her very first blog post and making her readers feel like they were truly immersed in a bowl of oatmeal with her lack of photography skills.
And each year since then on December 18, we celebrate in the best way I know how: with peanut butter and chocolate.
Read MoreLemon Biscotti with Vanilla, Olive Oil, and Almonds
“This is a top three Fooduzzi recipe,” my boyfriend stated as he dove into his third biscotti of the morning.
With a review like that, how can you not be excited about these?
Read MoreVegan Chocolate Peanut Butter Cookie Dough Bites
[This post is sponsored by my best foodie friends at Bob’s Red Mill! We’re using their Almond Flour for this recipe.]
It’s one of my favorite days of the year!
December 18th. The day of two birthdays: mine and Fooduzzi’s!
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