Almond Milk

Just out of the blender, creamy and frothy. This would be a good start for cappuccinos. 

     Its almost Mother's day, so therefore on the cooking channels there is things to make for your Mom on her special day (that she shares with Mother's all over the world).  I saw an idea for granola and thought I needed to make it. It had almonds in it and afterwards I some left over. In the mean time Mr. Crumbs stated that we were out of almond milk. A light bulb went off in my head. Why not make my own almond milk? 
     I did a short bit of research and found out just how easy it was. Not to mention very affordable. When I say easy I mean SUPER easy, as in adding almonds to a blender with water and turning it on easy. Yes, it was that easy, but how would it taste? I added my two ingredients and gave them a whirl. Let's just say, I was impressed. The result was a creamy nutty liquid that tasted great. This almond milk had a lot more flavor than that purchased at the local grocer. We always purchase the unsweetened and occasionally the vanilla, but not too often. After the initial taste I decided to add a touch of vanilla. Both ways are delicious. Feel free to add sweetener to your recipe if you like, its not necessary, but to each his own. 
     In honor of Mother's day, I am raising a glass to my mom and thanking her for all that she has done for me.  She has always stood beside me through thick and thin, sickness and health, ups and downs. So here is to her! #raisesglassandtakeagulp. HAPPY MOTHER'S DAY! I love you.


1 c. raw almonds
1 tsp. vanilla extract (optional)
3 c. water

Put all ingredients in a blender and blend for 2 1/2 minutes.


Pizza Pull Apart Bread


I believe I am almost, almost, but not quite over this mishap with my blog. If you are behind the times I will quickly catch you up. I added a pin it button to most of my blog posts and it removed all of the wording...including the recipes. There was not a way to retrieve all my work, time, and dedication. I was distraught, I was angry, I was devastated. So I figured what was the use? I had given up. I am here now, and to show you an idea and tasty treat that helped me during my emotional loss.

I had seen this idea of blooming onion bread on Pinterest. It looked beautiful, so I wanted to try it, but didn't have all the ingredients for it. So as of yet I still haven't made it, but I did make this pizza rendition of it. It was good. I had fun making it. It was unique and different. I encourage you to try it and even serve it at your next party.

1 loaf of Italian bread, cut horizontal and then vertical.
1 bag of mozzarella cheese, stuffed into the cuts of the bread,
1 package of Pepperoni slices, also stuffed into the cuts of the bread
1/2 c melted butter
2 tsp. Italian seasoning
2 tsp garlic powder
Mix the last three ingredients together and brush and drizzle on the bread.
1/2 c Parmesan Cheese, sprinkled over the top

Bake at 350 degrees for 20-25 minutes until pepperoni starts to get crispy and the cheese is melted. Serve with a side of marinara.


Potato and Brussels Sprout Souffle

     Here is a delicious brunch idea that is not only good for you but quite tasty. It involves eggs, potatoes, herbs, cheese, and brussels sprouts. Don't turn your nose up yet. The flavor is subtle and mellow, not like when you were a kid and were forced to eat them. Look at the picture, doesn't it look yummy? Would I steer you wrong? No, I wouldn't. You know you want to try it. Come on make this today. 
Potato and Brussels Sprouts Souffle (from Eating Well)

  • 1 tablespoon extra-virgin olive oil
  • 2 cups refrigerated preshredded potatoes, or shred your own.
  • 8 ounces Brussels sprouts, trimmed and thinly sliced (about 2 cups)
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 16-ounce container liquid egg substitute, such as Egg Beaters
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup low-fat milk
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper

  • Preheat oven to 400°F. Coat four 10-ounce ovenproof ramekins or mugs with cooking spray and place on a baking sheet.

  • Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, Brussels sprouts, onion and garlic and cook, stirring, until softened and beginning to brown, about 6 minutes. Divide the mixture among the prepared ramekins.

  • Whisk egg substitute, cheese, milk, thyme, salt and pepper in a medium bowl. Pour the egg mixture over the potato mixture and gently stir to combine.

  • Transfer the baking sheet to the oven. Bake until the eggs are set and an instant-read thermometer inserted registers 160°F, about 25 minutes.

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