Broccoli Risotto with Cauliflower Sauce

I posted my Cauliflower Sauce recipe a couple of days ago. Well here is what I did with it! It was really delicious and my dad even said, “whoa, that is tasty!” Here’s what you’ll need:

2 cups of the cauliflower sauce (Click here for recipe)
1.5 cup of uncooked (3 cups cooked) rice- I used Basmati because it’s my favorite
1.5 cups of boiled broccoli

After making the sauce, I cooked the rice (just follow the package).

I boiled the broccoli for about 10-15 minutes.

Then I added in the rice and broccoli in the pan that all of the cauliflower sauce was in.

I left it on low and stirred for about 5-10 minutes.

We are and served this with baked and breaded chicken cutlets…it was REALLY good and you’re getting 2 big portions of veggies with the sauce and broccoli…nom nom nom. You can add any veggies and spices in there to change the flavor or make it more your style. Very versatile recipe!



Sweet Potatoes with Walnut Brown Sugar Crumble <3 Olivia

image (3)
Love sweet potatoes with a brown sugar crumble for Thanksgiving. I used walnuts, but you can definitely use the more traditional pecans instead. The recipe is very easy to make!

Sweet Potatoes with Walnut Brown Sugar Crumble:

– 4 sweet potatoes
– 1 egg
– 3 tbs. milk
– 1/2 tsp. cinnamon
– 2 tbs. sugar
– 1/4 cup brown sugar
– 2-4 tbs. butter, melted (depending on how indulgent you are feeling, anywhere in the range works)
– 1/4 tsp. salt
– 1/2 cup brown sugar
– 1/2 cup flour
– 1/4 cup butter, softened and cubed
– 1/2 cup roughly chopped walnuts (or pecans)

Preheat oven to 425 degrees
1. Place sweet potatoes in oven and cook until soft, about an hour/hour and fifteen minutes. Remove from oven and let cool slightly.

2. In a large bowl, scoop out the soft, cooked sweet potatoes. Mix in all of the ingredients for the filling and mix well.

3. Smooth out your mixed filling in an 8×8 glass baking dish.

4. In a medium size bowl, combine all ingredients for the topping and mix well so the butter forms clumps with the sugar and flour, and there are no big butter pieces left uncoated. Pour out the crumble on top of the filling and cover evenly.

5. Place back in the oven for 25-30 minutes. Remove and let cool slightly. Yum!
image (4)
❤ Olivia

Sweet Potato Casserole


This year for Thanksgiving my mom and I got the task to bring the sweet potato casserole. I was pretty excited because I’ve never made one before. So, I took to the web and looked at a bunch of recipes, as usual, I picked out what I liked from each and made this beauty. Here’s what you’ll need:

9 fresh sweet potatoes
2 ounces unsalted butter, at room temperature
1/3 cup pure maple syrup
2 1/2 tablespoons ground cinnamon
1 teaspoon vanilla sugar
2 cups of mini marshmallows
2 tablespoons brown sugar

Preheat your oven to 400 degrees.

Take a knife and make 3 holes in each sweet potato. Put on a cookie sheet and bake for about an hour and a half.


When done, peel the skins off. They should be done enough so the skins just come off with a tug.

Reduce your oven to 300 degrees.

In a food processor, mixer, or hand held mixer, add in one peeled sweet potato at a time and mix until chunky. Do this for all 9 adding them in one at a time.

Then add in the maple syrup and unsalted butter. Mix until it is all combine but still a little chunky.

Last, add in the cinnamon and mix until you can’t see it anymore.

We sprayed a glass oven safe dish with a tiny bit of nonstick spray (just to be safe, not sure if you need to do this or not) then evenly poured in the potatoes. Then use a spoon to flatten out the top.

Last, sprinkle the brown sugar sporadically on top of the sweet potatoes.


Bake at 300 degrees for about 20 minutes.


Take out and either let it cool then add the marshmallows (we did this because we had to transport it to the place we were going to Thanksgiving) and when ready to serve, put in the oven either on broil for 5-10 minutes or at 300 for 5 minutes. Keep an eye on it, when the marshmallows start to melt, it’s done!  I went a lil crazy with the marshmallows because I wanted to beautify this dish up…you can do whatever you like with them 🙂


If you want to eat it right away, put the marshmallows on right when it’s out of the oven. Then put back in the oven for 3 minutes just to melt them.

Everyone seemed to enjoy this dish! And, for our first time making it, I didn’t think it turned out half bad at all. You could add pecans on top (put them in a skillet with some butter and brown sugar then add them to the top of the sweet potatoes…yum). This will be great for the remainder of the holidays or for next year.



Cauliflower Alfredo Sauce


Who doesn’t love Alfredo? Who does hate the calories that come with Alfredo? Ok, so now that we are all in agreement…I have been dying to find a good alternative for Alfredo sauce. I’ve seen so many recipes for cauliflower this and cauliflower that. When I came home this weekend my dad surprised me with a food processor (The Ninja…I just about died of happiness!). So, what a perfect time to make this sauce! I looked through a ton of recipes and kinda picked the parts of each one I liked the best in order to keep it healthy and still get a nice creaminess. Here’s what you’ll need:

2.5 cups of cauliflower flourets
1 can of reduced sodium chicken stock (you can use veggie if you like!)
1 cup of water
2 tablespoons of butter
6-8 cloves of garlic (pending on how much you want)

Okay! So first cut up your cauliflower.


When cut up, put in a pot with the stock and water and bring to a boil. Let this boil for approximately 10 minutes or until nice and tender (aka you can stick a fork through the cauliflower with no problem).

caulialf (2)

Crush up each garlic clove- I honestly took the flat part of a knife and just gave each clove a pound to crush it. In a pan, place the garlic and butter on low and let it all melt together. Mix for about 3 minutes or JUST until the butter melts and the garlic gets a nice coating. You’ll start to smell the garlic deliciousness.

In your blender (or brand new Ninja!!) add in the boiled and tender cauliflower, 1 cup of the broth that is left over from the cauliflower, and the garlic/butter.




Blend until it is very smooth. DONE!

I put it in the same pan that the butter/garlic was in and put on low. I used this sauce to make a risotto which will be posted later. My parents were loving this recipe and I looked up how many calories was in it and it was less than 70 per cup!! Which means the entire recipe was about 210 calories…insane how healthy this is. It is VERY garlicky.. so if you don’t like garlic I would absolutely encourage you to take this out. Next time I make this, I plan on making it with pasta because I think that it would be totally delicious with some whole wheat pasta…or maybe even in a lasagna! Holy delish.



Bosanske šape (Bosnian Bear Claws)


This is a Bosnian favorite! My mom and I have been taking this recipe for YEARS and people love it. My dad has been hinting that he’s really been craving these so I decided to surprise him this past week. These are involved but SO worth it, I’m very serious when I say…you will not regret the decision to make these. You’ll need metal cookie molds to bake it so if you don’t have them, go invest! Here’s what you’ll need:

2 sticks of butter
1.5 cups of sugar
3 cups of flour
1.5 cups of ground walnuts
1 teaspoon of baking powder
2 eggs
~1/2 cup of powdered sugar

Preheat your oven to 375 degrees.

Put all of the ingredients into a kitchen aide mixer (or mix with your hands/a hand held mixer). No special order, I literally just put it all in and mixed.

You will know this is ready when the dough is almost like a scone dough…it will break apart and not be the slightest bit wet.

Here’s where it gets involved. Spread of your metal cookie molds onto a cookie sheet so you know how many can fit. Then take nonstick cooking spray (DO NOT USE OLIVE OIL BASED….they will stick) and spray each metal mold in the middle and on the sides inside the mold, be sure to spray thoroughly.


Then fill each cookie mold with the dough about ¾ of the way.


Bake for about 15-18 minutes.

You’ll know they are done when the sides are nice golden brown.


Let them cook for about 15 minutes and put your powdered sugar into a big bowl.

When they are cool enough to be handled, carefully turn them upside down into the powdered sugar. Nine times out of ten, they will come right out of the mold. If they don’t, just take a knife and gently separate the edges of the cookie then we use a wooden spoon to knock on the bottom of the cookie mold and they pop right out. Roll them in the powdered sugar so that they get covered and place them in a bowl or whatever serving dish you are using.

This recipe made 33 cookies…and what delicious cookies they are! These never get old. And they’re amazing for a dessert and my favorite treat with coffee. FYI, my dad was very happy with this surprise! 🙂




Stuffed Mushrooms <3 Olivia

Yummm! These were very good and I am definitely making them again. I served them as an appetizer, but next time I want to try using a portobello mushroom and serving it as a main course. This is perfect as a thanksgiving side.

Stuffed Mushrooms:

This recipe is for about 18-22 baby bella mushrooms. Adjust according to how much you want.
Preheat the oven to 400 degrees.
– 1 yellow onion, chopped
– 18-22 baby bella mushrooms
– 1/3 bag of frozen spinach (about 6 oz) (or 12-16 oz fresh)
– 1/2 cup mozzarella cheese, shredded
– 1/2 stick butter, softened
– 1/3 cup parmesan cheese, crumbled
– 1/3 cup italian breadcrumbs (I used regular, panko is ok too)
– 5 garlic cloves, finely chopped
– 1 tbs. olive oil
– salt and pepper, to taste
*If you want a lighter meal, use olive oil in place of butter, and only use enough to coat the breadcrumbs (step 6)

1. Clean your mushrooms and remove the stems. Once you have the caps cleaned, arrange in a lightly greased glass baking dish. Place in the oven for about 10-15 minutes (shorter or longer, depending on how cooked you want the mushrooms to be at the end. They will go back in the oven with the stuffing, but don’t rely on that time if you want a very soft, roasted mushroom). Keep the oven on. I took mine out when they were pretty soft, like this:
2. Pour out the water that has collected in the mushroom caps during cooking. Now you are ready to make the stuffing.

3. Heat a sauce pan/frying pan to medium-low heat. Add olive oil. Once heated, add the onion (chopped) and cook for about 5 minutes, or until soft. Add the garlic (finely chopped) and spinach (if you are using fresh spinach) and continue cooking for 2 minutes, or until spinach is soft and garlic is fragrant. Remove from heat.
4. If you are using frozen spinach, go ahead and thaw that in the microwave now. Mix together the onion/garlic mixture and spinach in a bowl. Add in the shredded mozzarella, mix well.

5. Stuff each mushroom cap with a spoonful of the mixture:
6. In another bowl, combine the softened butter, breadcrumbs, and parmesan cheese. Press a small spoonful of the topping on each mushroom, on top of the garlic/onion/spinach mix.

7. Place the stuffed mushrooms back in the oven. Cook for about 15 minutes, or until the topping is beginning to brown. Let cool slightly and enjoy.

Upside Down Cranberry Cake


Happy Holidays to all! Holiday season is upon us, friends! And we could all use a quick and easy recipe to bring to our family and friends. This is relatively easy and decadent at the same time. Plus it has cranberries so it’s perfect for this time of year. Here’s what you’ll need:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspooon ground cinnamon
1/4 teaspoon salt
6 Tablespoon butter and 1 stick butter (room temperature)
6 Tablespoons sugar and a separate 1/2 cup sugar
1/3 cup chopped walnuts or pecans- I used walnuts
3 cups cranberries, fresh or frozen (I used fresh)
1 teaspoon pure vanilla extract
2 large eggs
1/2 cup milk (I used 2%)

First, preheat your oven to 350 degrees.

Grease a round cake pan and place it upside down on a cookie sheet (picture below). This cake will be hard to make if you don’t have one of the round cake pans that opens up on the sides- just a side note.


Then combine the flour, baking powder, ground cinnamon, and salt in a bowl or in your mixer.

In a pot, on medium heat plan the 6 tablespoons of butter and 6 tablespoons of sugar. Mix thoroughly until it comes to a boil. Pour into the bottom on the cake pan.



Evenly put down the cranberries on top of the butter/sugar mixture, making sure that they are as even as possible.


Then, do the same with the walnuts.


In the bowl where you combined the flour mixture, add in the stick of butter and mix (if using an electric mixer put it on low/medium for a few minutes). Then add in the eggs one at a time, letting them mix for about a minute in between each egg. Then add in the milk. Mix this for about 5 minutes.


Pour the dough on top and using a spoon flatten it out.


Put in the oven for 40 minutes (use a toothpick to make sure it’s ready).

When done, let it sit and cool for about half an hour. Then flip it over onto a plate. Some cranberries may stick to the pan just use a spatula to restick them to the cake.


I’m going to put some powdered sugar on top when I serve! Our entire house smelled like delicious cranberries…how scrumptious and perfect for the holidays!!