Easy Chocolate Hazelnut Bark with Sea Salt

Last night I was cleaning out the fridge/freezer/pantry (party) and started making a bunch of random things to use up odds and ends to help the organization process along.

Easy Salted Chocolate Hazelnut Bark

I whipped up some dark chocolate hazelnut bark with sea salt and was SUPER thrilled with the result. Chocolate + nuts + salt = my favorite. So obviously, I was into this.

Easy Salted Chocolate Hazelnut Bark

It was a spontaneous creation, but so good, and so simple, I decided to snap some phone pics today to put it on the blog in case anyone needs some #inspo for an easy yet impressive homemade chocolate treat.Easy Salted Chocolate Hazelnut Bark

This is basically a no-recipe recipe. You can use whatever nuts you fancy. Or you can add in some chopped figs/dates if you like. You really can’t mess it up.Easy Salted Chocolate Hazelnut Bark

No matter what you add, you’ll end up with delicious, rich, chocolate bark. It’s impressive to put on a plate at gatherings (so long as you keep it elevated if you have doggos) and/or bring to a party or dinner. It also takes minimal effort and is perfect for using up odds and ends in your baking pantry.

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I hope you make this bark and I hope you love it. Let me know if you do! Tag or DM me on Insta (@katherinebaker4) or leave a comment below.img_0427

Peace, love, and salty nutty chocolate!

Easy Salted Chocolate Hazelnut Barki

Easy Chocolate Hazelnut Bark with Sea Salt

Prep Time:  10 minutes
Freezer Time: 20 minutes
Servings: 1-4, depending on how much you like chocolate

Ingredients:

  • 2 cups chopped dark chocolate (or one bag dark chocolate chips) – I used Dark Chocolate Lover’s bar from Trader Joe’s
  • 1 1/2 cups toasted or raw (based on your flavor preference, I used raw) whole or chopped hazelnuts, plus additional handful chopped for topping (about 1 3/4 cup total)
  • 1-2 tablespoon flakey sea salt

Method:

  1. Line a baking sheet with parchment or a silicone baking mat.
  2. Melt dark chocolate in a microwave safe bowl using medium-high heat in 30 second increments, stirring after each increment until melted. This will take about 90-180 seconds, depending on your microwave.
  3. Stir in 1 1/2 cup hazelnuts. Chop additional handful for garnish and set aside.
  4. Spread mixture over prepared baking pan.
  5. Sprinkle chopped hazelnuts and sea salt over the top of the hazelnut bark.
  6. Place bark in freezer for at least 20 minutes or refrigerator for 60 minutes to set.
  7. Break bark into rough pieces with hands.
  8. Store in refrigerator in an airtight container in the refrigerator.

Vegan Hazelnut Cake with Chocolate Buttercream

For Christmas this year, I really wanted to make a special kind of cake. Something that screamed celebration or occasion. I went back and forth over what to make. A Bouche de Noel? A fruit torte? An apple cinnamon spice cake with cream cheese icing? So many options, so few people (at least, at our holiday gathering) to feed.

delicious vegan hazelnut cake chocolate buttercream

Eventually, I settled upon the idea of a nut cake. I love a hearty, dense, nut-meal cake. It reminds me of holidays. Growing up I used to always go to my friend Michelle’s house and her mom would always have these delicious walnut cookies covered in powdered sugar and I could.not.get.enough. of them. I LOVE anything made with ground nuts.

Vegan Gluten-free Hazelnut cake with chocolate buttercream

I set out of to make a hazelnut cake with a the very clear idea in my mind that it would be a nut-meal cake. And to my surprise, recipes were hard to come by. I did some extensive googling and found many ‘hazelnut cakes’ made with hazelnut liqueur…not ground hazelnuts. Or regular cakes that had hazelnuts on top…or hazelnut liqueur in the frosting.

Easy Vegan Hazelnut Cake with Chocolate buttercream

Those might be all fine and well and good but those were not what I had in mind for my holiday hazelnut cake. I very specifically wanted a cake that contained quite a bit of ground hazelnuts.

Vegan Hazelnut Cake - Gluten-free, Chocolate frosting

My mom also speaks highly and frequently of a hazelnut-meal cake her Italian great aunt used to make, the dense cake made from hazelnuts all grated by hand. That’s what I wanted. No regular cake with liqueur for this gal (also, I hate liqueur).

Vegan Hazelnut Cake - Gluten-free

Lucky for me, hotforfood had a recipe that was sort of what I was looking for. I based the base of the cake loosely off her recipe, tweaking it to my liking and going a different direction with the frosting. Also lucky for me, food processors now exist and I didn’t have to grind hazelnuts by hand.

Gluten-free Vegan Hazelnut Cake

This cake turned out delicious. Rich, light, and dense, fluffy, sweet and nutty, all at once. The frosting pairs oh-so-perfectly with the cake.

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This is not the fastest easiest cake you will ever make. It requires prep work and planning ahead, but I assure you it is worth it. The nutty hazelnut cake offers a rich hazelnut flavor, the dense texture of the nut meal lightened by the oat flour. The ultra-rich deeply chocolatey buttercream elevates the cake from special to spectacular, the flavors reminiscent of Nutella, with far more finesse.

Vegan Chocolate Hazelnutcake_With_Chocolate_Buttercream

This is most definitely a special occasion cake. It feels festive and delicious. The recipe below with give you two layers, and enough buttercream to cover them both. The photos you see are of a cake that only had one layer, made into two, due to a dropped cake incident and making do with what was available. Didn’t matter tho, still tasted delicious!

Vegan Hazelnut cake with chocolate buttercream

I hope you make this and I hope you love it. If you do give the recipe a whirl, be sure to take me on Insta (@katherinebaker4). I love seeing what y’all make!

Happy 2018 everyone!

Vegan Hazelnut Cake with Chocolate Buttercream

Prep Time:  1 hour
Bake Time: 20-30 minutes
Servings: 6-8 people

Ingredients:

Cake:

  • 2 cups hazelnuts
  • 2 cups oat flour (or sub all-purpose)
  • 3 tablespoons flax
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup vegetable or canola oil
  • 1/2 cup unsweetened non-dairy milk
  • aquafaba (liquid) from one can of chickpeas
  • 1 teaspoon real vanilla extract
  • 1 teaspoon almond extract (sub additional vanilla if you don’t have it)

Chocolate Buttercream:

  • 1 cup vegan butter, softened (I like Earth Balance baking sticks for frosting)
  • 3/4 cup cocoa powder
  • 3 cups powder sugar, more as needed
  • 2-3 tablespoons non-dairy milk, as needed

Method:

  1. Preheat oven to 400 degrees Fahrenheit. If aquafaba is not cold, place in the fridge to chill.
  2. Spread hazelnuts on a baking sheet lined with parchment or a Silpat. Toast for 8-10 minutes until lightly toasted brown. Remove from oven and rub hazelnuts with a paper towel or clean towel to remove skins. If you can’t remove them all, that’s okay. Just do your best.
  3. Allow hazelnuts to cool completely. Meanwhile, lower oven to 350 degrees Fahrenheit. Grease two 9-inch round cake pans generously with oil or melted vegan butter.
  4. Combine oat flour, flax, baking soda, and salt in a bowl. Once hazelnuts have cooled, pulse in a food processor until a flour/fine-ish meal forms. Some chunks are okay. It adds texture.
  5. Add hazelnut meal to dry mixture. Whisk well.
  6. Whip aquafaba with an electric mixture until stiff peaks form. Set aside.
  7. In a small bowl, whisk together oil, non-dairy milk, sugar, vanilla, and almond extract. Stir into dry ingredients until just combined.
  8. Fold aquafaba into mix until just combined. Pour batter into prepared pans. Place in the oven for 20-22 minutes until lightly golden browned and a toothpick inserted in the center of the cake comes out clean upon insertion and removal. Once baked, allow to cool completely.
  9. Meanwhile, prepare frosting: combine softened vegan butter with cocoa powder and powder sugar. Use an electric hand or stand mixer to beat until light and fluffy. Add non-dairy milk if a thinner texture is desired. Add more cocoa powder and/or powder sugar (up to 1 additional cup) if thicker texture is desired. Personally, I added no non-dairy milk because I wanted a super rich thick and fudgy icing. But if you want something a bit thinner and fluffier, add non-dairy milk, one tablespoon at a time, until desired consistency is achieved.
  10. Frost cooled cake, top with hazelnuts, and serve!

Easy Vegan Gingerbread People

Happiest of holidays to you! Are you ready for some easy vegan gingerbread cookies and/or dog pics? Great! Keep reading.easy vegan gingerbread cookies kbaked

Finals are over which means it is BAKING SEASON (cue creepy Pillsbury dough-boy laugh). If I am ignoring your calls and texts and have seemingly disappeared into the abyss, assume it is because my hands are covered in (vegan) butter and cookie crumbs until further notice.

delicious easy vegan gingerbread

As much of a pessimistic Pauly as I can be, I really love the holidays. And the excuse to bake in excess is among the many reasons I relish this season (I also love being cozy, drinking copious amounts of hot chocolate, spending time with fam, and watching The Santa Claus and Home Alone 2).

Presently I’m watching Relationsheep (#Bravofan5ever) as I quickly type up this post. Then it’s back to cleaning, gift wrapping, and doing a bunch of work (non-school related) that I pushed onto the back burner until finals had ended.

delicious vegan gingerbread cookies

But I thought I’d take a pause from my grind to share these easy vegan gingerbread people. These literally took about 10 minutes to throw together, and an additional 8-10 to bake. They were almost too easy making them the perfect cookie to whip up last minute for a gathering, and/or the perfect treat to satisfy a random gingerbread craving (which, personally, I have on occasion).

gingerbread people easy vegan

If you’d like to dress them up with some icing, by all means do your thing. I’m currently digging them plain, paired with a wicked cup of cocoa or a alongside a cold brew iced coffee. Mmmm.

super simple vegan gingerbread

If you don’t want the fuss of rolling out cookie dough, you can certainly bake these in dough balls with a dusting of raw sugar. This is a delicious option and gives the cookies a yummy chewy tummy middle.

easy vegan gingerbread people

I hope you give these cookies a whirl and love them as much as I do! If you make them, tag me on Insta (@katherinebaker4). I’d love to see them IRL!

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Many more posts coming your way this weekend/upcoming week! In the meantime, please enjoy this photo of my dog in a Mrs. Claus outfit her grandma bought her from Walgreens. Happiest of holidays to you!

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Easy Vegan Gingerbread People

Prep Time:  10 minutes
Cook Time: 8-10 minutes
Servings: 8-10 people, depending on the size of your cookie cuter

Ingredients:

  • 1/2 cup softened vegan butter (I like Earth Balance baking sticks)
  • 1 tablespoon ground flax + 2 tablespoons water
  • 1/4 cup + 1 additional tablespoon molasses (note: these are molasse-y cookies, since I love the taste of molasses. If you want them a little less molasses-heavy, sub the additional tablespoon for water)
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat baking flour (can sub additional all-purpose, if desired)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place flax and water in a small bowl and allow to thicken, at least 5 minutes.
  3. Meanwhile, cream together softened butter and brown sugar using an electric mixer or stand mixer until light and fluffy. Add molasses and flax egg and mix again.
  4. Combine flours, baking soda, spices, and salt in a medium bowl. Whisk together.
  5. Fold dry ingredients into wet until just combined. Form dough into a ball and refrigerate for at least 30 minutes for ease of rolling (optional, but highly recommended; you can also pop it in the freezer for 5-10 minutes if you’re short on time).
  6. Roll out dough and cut with cookie cutters as desired. Place shapes on a lined baking sheet. For non-shaped cookies, you can also roll dough into balls, sprinkle with raw sugar, and place onto a lined baking sheet.
  7. Bake 8-10 minutes until just golden. Allow to cool before eating or icing.
  8. Enjoy!

PS – If you want more gingerbread goodness, try this yummy Nutty Gingerbread Granola!

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

The same says it all: salty sweet rich and decadent brownies swirled with luscious peanut butter and topped with peanut butter cups and crunchy sea salt. These salted peanut butter cup brownie mix brownies are tastebud heaven.

I made these a few weeks ago for Vegan Bites (which airs Thursday evenings on @spoonuniveristy Instagram stories) and wasn’t planning to put them on the blog, but the response to the episode was so positive I decided despite only having mediocre phone pics they deserved a place on kbaked.com.

You’ve probably noticed based on the title of the post that these brownies are made with a box mix. Now you may be saying “that’s cheating” or that “true bakers never use mixes.” To which I say your opinion is fair, however, I’ve come to find times and places for box mixes and like to keep them on hand for such occasions. They’re especially nice when you need to whip something up and find your baking pantry bare.

Making a cake for a special occasion is not, in my opinion, the place for a mix, but these brownies definitely are. All you have to do to make these is grab a box of brownie mix, some peanut butter cups, sea salt, oil/vegan butter, and an egg substitute, and you’re on your way to peanut butter cup brownie mix magic in a matter of minutes.

Now let’s talk brownie mix. Some are better than others. Look for an ingredient list that contains things you’d add at home and doesn’t contain too many things you wouldn’t (like DATEM and mono- and do-triglycerides, etc). I like Trader Joe’s, Annie’s, and Cherrybrook Kitchen mixes. Also check the ingredient list for animal ingredients. You’ll find many are accidentally vegan, making your life a wee bit easier.

You’re going to cook the brownie mix according to the package with a few modifications, swapping animal products for non-animal products. While many mixes call for oil, should yours call for butter, simply swap in vegan butter (like Earthbalance).

Now on to the milk. Should your box’s recipe call for milk, simply add your favorite unsweetened non-dairy milk. I would go for the unsweetened, since box mixes tend to be far sweet enough already.

Lastly, the egg. This is the trickiest to swap but you can handle it. For quick breads, cookies, and muffins, swapping each egg with 1/4 cup applesauce or a flax or chia egg works fabulously. If you don’t mind a subtle banana taste, 1/2 a small ripe mashed banana will also work. For brownies, replacing an egg with a chia or flax eggs or 1/4 cup puréed silken tofu or canned pumpkin will do the trick. Cakes are a bit trickier and sometimes with delicate crumb, aquafaba is best, but know that chia and flax eggs will do just fine.

To make a chia or flax egg, simply combine 1 tablespoon flax or chia seeds + 3 tablespoons water in a small bowl and allow to thicken for at least 10 minutes. Fabulous.

Now back to brownies: despite this long and winding post these truly couldn’t be easier. Make the brownies according to the mix instructions with swaps mentioned above, swirl in 1/4 cup creamy or chunky peanut butter, and bake according to time listed on the package.

When there’s a minute or two left in the bake time, chop up vegan peanut butter cups (like Justin’s dark chocolate) and when you pull the brownies out of the oven to cool, sprinkle the cups over the top of the hot brownies. You’ll notice the cups will start to melt slightly; this is perfect. Sprinkle with flakey sea salt to finish, allow to cool, and enjoy, preferably crumbled atop your favorite non-dairy ice cream (I’m partial to Van Leeuwen or So Delicious Cashew Milk – particularly their Caramel Cashew Cluster ice cream myself).

I hope you make these or that this recipe has inspired you to use that box of brownie mix in your pantry that has been sitting there lonely for months.

Salted Peanut Butter Cup Brownies (Brownie Mix Shortcut)

Level: Easy
Prep Time: 5 minutes
Bake Time: 20-30 minutes
serves 12

Ingredients:

  • 1 box egg and dairy free brownie mix (just check labels, many brands are vegan)
  • oil / water that the mix calls for -1/4 cup apple sauce, silken tofu, mashed sweet potato or 1 tablespoon chia + 2 tablespoons water per egg called for on box.
  • 1/4 cup peanut butter (optional)
  • 10-12 nondairy peanut butter cups (optional, I like Justin’s dark chocolate)
  • 1-2 tablespoons flakey sea salt

Method:

  1. Preheat oven and prepare mix per box instructions, subbing your egg replacement for eggs.
  2. Pour into well-greased pan.
  3. Swirl in peanut butter evenly throughout batter.
  4. Bake per time called for on box.
  5. Remove from oven. Immediately too with sea salt + chopped pb cups.
  6. Enjoy! 🤗

Quick and Easy Vegan Fruit Crisp

Yummy yummy yummy I have Fruit Crisp in my tummy!


….apparently I’m 5 years old. Anyways I thought I’d share the recipe for this easy vegan Fruit Crisp that I made on Vegan Bites this week, because it’s so incredibly simple. I usually eyeball these crisps because I’m lazy and because they are quite forgiving, but below you’ll find a general guideline for making your very own Fruit Crisp.

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This recipe serves 2. You can easily double, triple, or quadrupole it, depending on how many people you’re feeding or how hungry you are.

I used peaches, but you can use whatever tickles your pickle or whatever fruit happens to be spoiling around your house. Frozen fruit works well, too.

I suggest using almond or oat flour. This makes it gluten-free if you care and delicious regardless of if you care. If you don’t have these flours, you can use all purpose.

This tastes amaze with non-dairy or ice cream or whipped cream. DO IT.

Enjoy!

Easy Vegan Fruit Crisp

Prep Time:  10 minutes
Cook Time: 30-40 minutes, but need at least 1 hour to freeze
Servings: 2, easily doubled

Ingredients:

  • 2 cups fruit (I used peaches today, frozen berries are also fab)
  • 1 tablespoon sugar -1/2 tablespoon lemon juice -3/4 cup oats -1/4 cup flour (I recommend almond or oat, AP is fine too)
  • 1/4 cup brown or coconut sugar (regular will also be okay)
  • 1/4 cup softened non-dairy butter
  • cinnamon
  • dash salt

Method:

  1. Preheat oven to 350 F.
  2. Chop fruit into even pieces, add lemon juice, sugar, and toss. Place in well-greased baking pan.
  3. Combine oats, flour, sugar, cinnamon, and salt in a bowl. Mix. Cube softened butter and mix in.
  4. Cover fruit with oat mixture and bake for 30-45 minutes until fruit is tender and top is crispy.
  5. Serve with non-dairy ice cream or coconut whipped cream!

Vegan Salted Caramel Date Truffles

Hey there! I’m really excited to share with you my first attempt ever at a hands-only video. I decided to revamp/revisit one of my old favorite recipes from my ebook, with a slightly modified recipe, new photos (the old ones were meh), and a brand new video!

Now I should disclaimer this by saying I KNOW I’m new to video and that I have improvements to make. But, I thought I’d give it a whirl. Only up from here, right?

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These are easy to prepare, no-bake, and free of all major allergens. And they got that delicious salty/sweet thang going on that I so enjoy. I hope you make them and enjoy them too! I am ob.sessed.

Vegan Salted Caramel Truffles with SUnbutter

Vegan Salted Caramel Date Truffles

Prep Time:  30 minutes
Cook Time: 0 minutes, but need at least 1 hour to freeze
Servings: 6-8 truffles

Ingredients:

  • 8 ounces pitted dried dates
  • 1 teaspoon vanilla extract
  • 1/4 cup sunflower seed butter, plus an additional 3-4 tablespoons (divided)
  • 1 cup dark chocolate or dairy-free chocolate chips
  • sea salt
  • hot water

Method:

  1. Soak dried pitted dates in hot water for at least 10 minutes, until softened.
  2. Drain dates. Transfer to a food processor. Add vanilla. Process until smooth.
  3. Transfer date mixture to a bowl. Add 1/4 cup sunflower seed butter. Mix well.
  4. Roll dough into balls and place on a parchment-lined baking sheet.
  5. Freeze for 20 minutes.
  6. Add an additional dollop of sunflower seed butter.
  7. Freeze for 20 minutes.
  8. Melt chocolate in 30-60 second increments in the microwave until melted. This should take about 90 seconds total.
  9. Dip each dough ball into melted chocolate and return to baking sheet. You may also use a spoon to cover the ball.
  10. Freeze for 20 minutes.
  11. Enjoy. Store in the refrigerator or freezer in an airtight container or bag.

Weekend Update/Life Update (My Next Step)

Hey there! I haven’t written a post like this in a while so I figured it was time. I thought I’d share my weekend and what I’m up to next!

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This weekend I was actually supposed to be in Denver, but life was too hectic with a move coming up this week (eeeeep) and with zero packing done and no apartment yet I decided I’ll go to Denver in January instead. My anxiety hasn’t been serving me well these days. Sometimes it does, other times it’s a messy butthole that gets in the way. Right now it’s the later. #anyways #movingon

Friday:

Friday I took my brand new MacBook Pro to the Apple Store because after shelling out a boat load of money for it, it came with a broken “D” key. How irritating. The guy was also totally not nice about it and didn’t believe it came that way (he kept saying Apple Care would cover the damage this time…and I’m like this isn’t damage….it came messed up). Anyways, now I don’t have a computer I can use Adobe on until Friday which is SUPER annoying because I was in the middle of editing several videos. Ugh!

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Also on Friday, it was announced that Millie’s photo in the TJ’s contest won us a $500 giftcard. I AM SO GRATEFUL AND HAPPY. Thanks to all who supported us! Here’s the photo from Millie’s Insta:

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I actually found out about this on Thursday and took Millie out to dinner and froyo at Panera to thank her for her cuteness lol.

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She got the chicken that would have come on my salad.

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Can we be real for a moment? I frickin’ love Panera. Like I know it’s nothing phenomenal but it’s consistently good. I just love their salads and soups and bagels! Tho their bread is kinda meh IMO. Bring back the actually yummy sourdough roll days!

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Saturday:

Saturday I made peanut butter cookies (because I love to bake when I’m stressed; recipe coming soon), sort of packed, took Millie to the park, and was in a meh mood for most of the day.

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At the park, Millie made friends with a bee! Curious nugget.

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I met an old co-worker for dinner at Odd Duck. If you ever find yourself in MKE, go to Odd Duck. It’s small plates, different menu almost every time you go, and more often than not, very yum yum.

I got a quinoa salad (yes this photo is AWFUL, the lighting was dim) with greens, quinoa, apples, onions, golden raisins and a cumin vinaigrette. The golden raisins in it were MONEY. The cumin dressing could have used a hint more acid/salt to be a slam dunk IMO, but I tend to like very acidic/salty things so perhaps I’m biased.

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I also got this grilled cauliflower dish. It came with hunks of grilled Cauliflower (obvi) Guajillo Purée, Plantain Chips, Fingerling Potatoes, Poblano Jelly, Chili Oil “Powder”, Nopal Aioli. This was MONEY.

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After that I stopped by a friend’s in Bayview since I was nearby, did an errand, and headed home for sleeps.

Sunday:

Sunday I hit up Trader Joe’s bright and early to get in on some of their deals for their 50th anniversary. I got avocados and organic French baguettes for $0.50, and $93 of other stuff. I utilized the avos + baguette for an epic $1 lunch (with some everything bagel salt, of course).

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I also went to a barre class that morning, and ran another errand or 8. I also got stressed about my computer issues preventing me from getting work done so I made more cookies.

Levain Bakery Style Vegan Cookies

While I was baking I looked up and saw two wild turkeys and two deer in the backyard. Gotta love Wisco (political policies here aside)!

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Sunday evening I met my aunt for dinner at Beans & Barley, which is a Milwaukee health food institution that’s old school and charming in the best way.

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This was one of the first healthy diner type places around here, and it was nice to visit it since I haven’t been in a while. I love how old school certain things about it are. Like they put whole cherry tomatoes and alfalfa spreads in salad and serve everything with these cute tiny rolls and a pad of butter.

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Dinner was chips and guac with 3 kinds of salsa, a large greens salad (with all of the veggies, sunflower seeds, cashews, etc) with balsamic marinated tofu (yum), and of course, a wee little roll. Their balsamic dressing, BTW, is money.

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We also got dessert. German chocolate cake for her and vegan peanut butter chocolate cake for me. Yummo. Their cakes are good because they are not too sweet! #bless

It was a nice evening. I really enjoyed spending time with my aunt. She’s pretty awesome. After that I headed up, chilled with the weiner, and headed to bed.

What’s Next:

In an attempt to be more open about my life on my blog and not just post recipes, I’m going to share that I’m moving back to NYC for more school (yup). I’m starting at Columbia Mailman School of Public Health in the Environmental Health Sciences department, with a focus on Climate & Health. My goal is to focus on how climate change is impacted nutrition/food systems.

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Yes, I’m a mega-nerd. If you know me IRL closely, you’ll know this year was kinda tough for me. I moved cross-country and started something that I knew in my gut just wasn’t right. Lesson learned: ALWAYS trust you your gut, not your logical brain or what anyone else tells you should do.

Anyways, after realizing what I definitely DON’T want to do, I revisited an urge to enter this program. I took classes in this department while at IHN of Columbia, and was blown away by them. I felt so moved, and motivated. Also throughout that entire program, I realized my strength is not in basic lab science. I can do it, but I truly excel at social sciences and public health.

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I actually didn’t want to do this program since I’m wary about moving back to NYC after being there for so long and really enjoying a break from it, but accepted students day sold me. Hard. The department I’m in seems so awesome. The professors are amazeballs and very caring. And it seems like the students do such neat things!

I want to help communicate public health messages to the public and be an advocate. Eventually, I think, I want to be a professor. I have taught at U of MN and at Marquette, and really enjoy it! I’m excited to share my journey of life in NYC, public health, nutrition, and climate health. I hope you’ll join me; I’m legit VERY excited about this curriculum! And plan to NOT do what I did last time I was in school and stop blogging. No no. This is happening. HOLD ME TO IT.

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Thank you to everyone who has supported me along the way, especially in this last weird/icky/bumpin’ my head around the world year. I feel truly humbled and blessed for this upcoming opportunity.

Thanks for reading!!! Comment about your weekend; I love hearing from readers!