The BEST Buttermilk Biscuits you ever will eat!

I said it! I really did! And if you make these biscuits you will have to agree with me. These are 100% the best buttermilk biscuits you ever will eat whether you make them vegan, as I did, or not. [Just so you know, if you make these  vegan for a crowd, they will not be able to tell that they are, trust me!]

This is one of those recipes that was passed down from my mother’s best friend’s grandma. Got that?😉 I would always ask for Robin’s (my mom’s friend) biscuits when she came to spend the weekend with us. One day, when we went down to visit Robin, my mom finally learned how to make them! Oh joyous Saturday morning breakfast from then on!

Everyone kept asking my mom for the recipe to her delicious biscuits, and very graciously, my mom sent out an email that detailed every step of how to make them. So here are the steps, very detailed, in picture form from me! Huh, maybe together my mom and I could be writer/photographer for a step-by-step recipe book =)

So here we are.

The BEST Buttermilk Biscuits you ever will eat:


What you will need:

  • 2 1/4 cup Soy milk or your choice of milk, just make sure it is capable of being turned into “buttermilk”
  • 2 1/4 Tbs Vinegar,
  • 3 1/2 cup flour +extra for the counter,
  • 4 3/4 tsp Baking Powder
  • 1 3/4 tsp salt
  • 1 Tbs sugar
  • 1 cup Crisco
  • 1/2 cup Earth Balance or choice of butter option

– Mix the soy milk and the vinegar, whisk well and set to the side (curls to form a buttermilk)

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Place butter in a 13X9 pan then place the pan in the oven as it heats up to 375. But remember to take it out after about 5 minutes, it’s just so the butter can melt. Set the pan to the side.


Now, you can use a self rising flour, but I don’t have any. It is very easy to make your own, which is what I did in this recipe.


Mix your flour, baking powder, salt, and sugar together.


Next, what you will need is a pastry cutter, or fork and knife if you don’t have one.


Cut the Crisco into the flour mixture. Lumps are OKAY! Just make sure you get to the very bottom of the flour mixture as well.


Make a “well” in the center of your flour mixture.


Pour your “buttermilk” into the center of the well.


Slowly take a spoon and drag the flour from the edge through the center to the other edge. Just until the wet has cut through all the dry. Don’t over do it so your biscuits will be fluffy!


Prepare a floured surface.


Push dough out into the shape of a 13×9 pan with your fingers. (make sure your hands are VERY well floured)


Slip your well floured hand underneath one side, flip it to the center. Repeat with other three sides.

*note. The dough is supposed to be really wet. Don’t think you have done something wrong or forgot an ingredient


Press the dough back out into a 13×9 shape again.


Using a biscuit cutter, or what ever circle cutter you have, use all the dough to cut 15 circles.


As you are placing your cut biscuits into the melted butter pan, flip them in the butter to coat the top and bottom.


Bake them in the 375degree oven for 15 minutes, rotate the pan and bake them for an additional 8-11 minutes. Just watch them to make sure they won’t burn.


And enjoy! Here I have them with my momma’s homemade strawberry jam. Let’s just say that right after the photo was taken, my subjects quickly disappeared😉

Hope you enjoy them as much as we do! Makes breakfast for dinner amazing!!!!

My Sister’s 20th Birthday

I thought it would be good to finally show you all my crafty side =)

My BABY sister turned 20 this month!?!?! Crazy! My poor parents (or lucky depending on how you look at it) don’t have any more teenagers. It being a pretty big birthday, I thought I would do something a little bigger and nicer than any other present I usually create for her.

She likes those adorable owls that seem to be so popular, and I have been itching to craft something with them. So what did I do? I took a patter that I had for a blanket and turned it into a bag =) So not technically my original “technique” but my design…I guess.


My sister with her favorite niece (lol her only niece) about to open her birthday present!


The present is a crochet oversize-overnight bag! Boy what a project when you have a 1 year old, but I liked the results.


Oh…also got her some Buffalo Wild Wings Spicy Garlic sauce, her favorite😉


Just seeing how big the bag is actually haha!


And the complete project. I sewed a material lining on the inside. It was to challenging to get a picture of the inside.

Here is the pattern to the blanket that I transformed into a bag:

I increased the size of the hook and used two strands of yarn at a time. I didn’t use the big circle motif that they used in the pattern, and because of that I had to make up my own edging for the top and obviously I had to make up the handles. But It was fun and rewarding. =) My sister at least seemed to like it, so she is either very good at masking her dislike or it was an honest reaction. Hoping for the first!

Crocheting is a passion of mine, and when I have free time that is one of the things I most enjoy! What types of hobbies do you like to do in your free time? =)

What’s New?

Hello, blogging world! It has been awhile, hasn’t it?

Over the past 3 1/2 weeks, my family and I have been pretty close to going coast to coast! We started out on a birthday tour for my husband’s family. We celebrated an 80th birthday in Dallas, TX then another 80th birthday in Silver City, NM then we ended that trip by spending a few days in Tucson, AZ, my hubby’s birth town. A wonderfully fun trip! I had never been to the southwest before, and I found it beautiful!

Standing on a lookout in Tucson, AZ

Standing on a lookout in Tucson, AZ

Then we were home for just a little bit, and then my little one and I took off with my family to spend almost a week having fun in the Philly area. We went to NYC for a day, then we went to Belmar Beach in NJ, had fun at the Sesame Place water park for a day and ended that trip with the Pinto family’s 18th reunion! It was so nice to see everyone and show off my “facebook baby” as they call her, to them.

Also, I am completely bragging here, but I have an amazing husband! He wasn’t able to head up north with me to my family reunion, which made me sad, but he completely spoiled me! He spend the day, yesterday, as I was coming back from the reunion, cleaning our three story town home top to bottom and made the bed and did laundry?!?!?!? He  even made sweet potatoes for me just in case I was hungry when I got home. My heart melted. I would marry him all over again if I hadn’t already done so😉

shhhh! I haven’t stuck to my diet at all, unfortunately, and have gained a few pounds. Blah! I will say, I can be one of those people now that screams the  wonders of how much better you feel when you stick with a plant based diet! I have had lots of issues with my skin (like being a teenager all over again) the past few weeks. Now some of that may indeed be that I had to put sunscreen on my face a few days and all the heat we had to deal with. AND the biggest issue I have had to deal with is not being “regular.” Not an awesome topic so I will leave it at that, but you catch my drift😉

Anyway, I finally got back home late last night/early this morning and am now committed to restoring my health!

I have found I need to add more greens into my diet. We eat a lot of spinach, but just today it came to my attention that it doesn’t have calcium in it?!?! Should have looked that one up sooner, woops. So a list of greens that contain calcium that is easier for your body to digest that I have found helpful is here:

  • bok choy
  • broccoli
  • collards
  • Chinese cabbage
  • kale
  • mustard greens
  • okra

Also I read that Blackstrap molasses has calcium in it. An interesting fact. Not sure how much it has in it, nor do I have any in my cupboards considering it is soooo expensive! But interesting, none the less.

Also a neat website I have stumbled upon, which you might know, but me being new to the realm found it very helpful! 

It is run by Michael Greger, M.D. and it addresses a lot of issues and or rumors that are floating around out there in video form! I love to read, but I learn best by visuals and hearing at the same time, so for me, it is a perfect website.

Hope your summer has been wonderful and full of veggies so far! I need to improve my veggies but we still have half a summer left! Tell me about your summer below! Would love to hear of your adventures or any tips you have =)

Cheesy Quinoa Stuffed Avocados

Yes, cheese is in the title of this one, BUT it’s vegan😉 This is a favorite dish of mine and my hubby. Not only are the avocados stuffed, you will leave feeling stuffed yourself, but guilt free since they are all healthy-good ingredients!

I will confess, there is a lack of photos documenting this meal. It really is more of a guideline instead of an actual recipe. I usually make them towards the end of the week and I use all the leftovers from prior meals in it.

So here it is, the recipe or guideline of one😉

Cheesy Quinoa Stuffed Avocados:



fills 3 avocados

  • 1/2 cup cooked quinoa
  • 1 tsp minced garlic
  • 1/4 cup cooked peas and/or corn
  • 1/2 cup cooked beans (your choice. In this particular meal I used 1/4 cup Great Norther and 1/4 cup Black)
  • 1/2 cup Daiya Cheese (your choice of mozzarella or cheddar style shreds)
  • salt to taste
  • 3 avocados, halved, pitted and meat taken out of skin


  • Mix all ingredients except avocados in a small microwavable bowl, or a small sauce pan. Heat it up in either sauce pan or microwave until cheese has melted.
  • Once cheese has melted, stuff the avocados.
  • Place in oven safe dish and warm up the avocados in oven, or microwave them just until warm.
  • Plate and serve

I serve mine over a bed of “re-fried” beans, link here, and top it off with some 3 minute salsa. Can we say yummy! Oh I wish I could eat some more of this right now…too bad it has been all eaten up!

I have also mixed in sauteed mushroom, sundried tomatoes, bread crumbs, onion…etc, etc…point being I have mixed this so many ways and they have all been wonderful!

Let me know how you like it or any way you would improve it! I love hearing new ideas, so make it your own =)

Sugar-free Chocolate Breakfast Pudding

This past weekend was an amazing one! Saturday my husband, baby and I got to go to Johnson City, TN (the closest “biggest” city to where we live). We decided to do our weekly shopping while we were there, so I had a car full of coolers and ice packs. It was so much fun! We went to Earth Fare, yes, a bit more expensive than I’m used to, but all their produce was beautiful!

After I got my hubby off to work this morning, I decided to break from my usual oatmeal breakfast and try something new. When Caroline was around 6 months old and experimenting with new foods, I had a friend tell me that when her adorable twin boys were babies, she mixed up and avocado and a banana together and fed it to them. I tried it and Caroline loved it!

For some reason  I forgot about that little trick, until this morning.

You would think that combo would be really weird, but avocados are really accepting of other flavors and usually just add creaminess instead of flavor. I love avocados!

Instead of only mixing those two items up, of course I would have to add some chocolate😉

Sugar-free Chocolate Breakfast Pudding:
Servings: 1


Easy three ingredients: 1 banana, 1/2 ripe avocado, 1-1 1/2 tsp cocoa powder


Add all ingredients to a food processor or blender, or your ninja like I have pictured. I like mine a more chocolatey rich flavor so I added 1 and 1/2 tsp of cocoa powder. If you don’t want it as chocolaty, only all 1tsp. Blend until it has a creamy pudding texture


And you are done! One sugar-free, chocolaty deliciousness! Reminds me almost of a doughnut filling for some reason!

Hope you enjoy this as much as my little girl and I did…it only lasted maybe 5 minutes between the two of us after the last photo. It was hard trying to keep her little hand out of the picture because she wanted “mah-mah-mah!” (a.k.a. “more” said with her version of the ASL sign for more)😉

Sugar-free Chocolate Breakfast Pudding:


  • 1 banana
  • 1/2 avocado
  • 1 to 1 1/2 tsp of cocoa powder*


  • add all ingredients to a food processor and blend until creamy smooth.
  • *1tsp is a chocolate flavor, but I like mine really chocolaty.

Quinoa Fajita Stuffing

In my extensive search for creating a meal that is filled with nutrients and tasty (a.k.a. staring into my refrigerator until an idea pops into my brain), somewhere the idea of quinoa fajitas came around.  Both my hubby and I really enjoyed this meal, and so did our 15month-er.

A little bit of a back story, since yesterday was my first day at being 100% vegan, I was a bit stumped when it came to dinner time. Like I have said before, I have always used some type of cheese or yogurt product when making dinner, but since we officially found out what my little girl is allergic/sensitive to, vegan it is! Any way, I had this beautiful meal in my brain (key words) planned out, I was going to make quinoa fajitas, with guacamole and salsa, and as a side I was going to ‘veganize’ a recipe for a bloomin’ onion that I found, and then I was going to make up a vegan dip for the onion.

It all looked beautiful, as you will see in the final picture, and all but the vegan dip tasted yummy. The fajitas were delicious, but I couldn’t make the guacamole because the avocados weren’t ripe enough. The bloomin’ onion was good, but somehow the onion itself needed to be cooked a little longer without burning and all the crumbs fell off the peddles since I didn’t use an egg wash. And last but not least, I attempted to make a “creamy” sauce, but since my little one is allergic to coconut and soy, well, it just didn’t taste very good.

But! I will tell you how I did the quinoa fajitas and hopefully if you make this meal, all your other sides will turn out a lot better than mine did😉

Quinoa Fajita Stuffing:


Ingredients: 3/4 cup dry quinoa, 1 1/2 cups vegetable stock (or water if you wish), 1Tbs olive oil, 1 tsp minced garlic, 1 sweet onion sliced, 3 or 4 small sweet peppers, and at least 2 tsp taco seasoning with option to add more to taste.


First step is to pour vegetable stock (or water) in a small sauce pan and add quinoa. Bring to a boil then reduce to a simmer until all liquid has been absorbed. About 20 minutes.


In a skillet, add olive oil and garlic and saute until fragrant, about 3o secs. Add onion and sliced sweet peppers, and saute until onions are caramelized and peppers are soft.


Once quinoa has been cooked, add 2tsp of taco seasoning, or more if you desire.


Mix in your veggies and serve with guacamole, beans, salsa, lime wedges, or anything you wish!
(and obviously tortillas)

Quinoa Fajita Stuffing:


  • 3/4 cup dry quinoa
  • 1 1/2 cups vegetable broth or water
  • 1 Tbs olive oil
  • 1 tsp garlic
  • 1 sweet onion, sliced
  • 3 or 4 small sweet peppers, sliced
  • 2 tsp taco seasoning + more if desired  — recipe here


  • In a small sauce pan, add quinoa and vegetable broth (or water). Bring it to a boil then reduce to a simmer until all liquid has been absorbed. About 20mins.
  • In a skillet, add olive oil and garlic and saute until fragrant, about 30 secs. Add onion, and sweet peppers and saute until onions have caramelized and peppers have softened.
  • Once quinoa has completed cooking, add 2tsp taco seasoning or more to taste.

Ideas to serve with:

  • guacamole
  • 3 minute salsa
  • tomatoes
  • Tofutti
  • lime wedges
  • black beans
  • or any other yumminess you can think of =)

Sugar-Free Cinnamon Breakfast Oats

This is my first day at being 100% vegan, and what better way to start it out than with some yummy oatmeal?

My daughter’s pediatrician recommended I watch Sugar the Bitter Truth on YouTube several months ago. We all know sugar in large quantities is bad, but sugar in small amounts is not the best either.  And for anyone who knows me on a personal level can tell you I have a HUGE sweet tooth! It can be so bad, that when there are “blackies” (my family’s recipe for triple chocolate brownies, so chocolatey you can’t just call them brownies) I will literally get mean if you try to take away my 2nd…or 3rd…or, okay, I’m just addicted to sugar.

I have never been over weight, and have usually always had a “nice” figure, but I have this cushy layer of sugah-fat that likes to cover my body. So what better way to start being (mostly) sugar-free than to kick it off with my vegan diet? Make a complete life style change for the better, to teach my child and hopefully future children.

Here we go.

Sugar-Free Cinnamon Breakfast Oats:
serves: 2
(or one big serving, if you don’t want to share)


Ingredients: 1 banana, 3/4 cup raw quick oats, 1 1/4 cups water, 1/16 tsp + more to sprinkle on top of cinnamon.

*This step not pictured, since it’s boring. Pour water in a sauce pan, bring to a boil, add quick oats and cook until tender*


In your serving bowl, mash up 1 whole banana with a fork (you can add up to 1/2 a banana more if you wish it to be sweeter)


Add your cinnamon and mix it together.


Stir in your oats and enjoy! Super easy and yummy!

You could also add in blueberries, or strawberries, your favorite nuts, coconut flakes, or even some chocolate chips if you want to make it a bit fun!

Make it your own sugar free breakfast! Let me know how you like it =)