Romanian Baklava

Viviana's Kitchen

I totally forgot about this shoot, but after Christmas and New Years were over, my mom still had a sweet tooth and she made homemade baklava, not once, but TWICE. And I gained like 10 damn pounds, I swear to God.

But it was so good.

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Snowballs

Viviana's Kitchen

This is one of my specialties when it comes to making Christmas cookies. It’s super easy and super delicious.

Ingredients:
– Animal crackers
– Sour cherry jam
– Finely chopped walnuts or almonds
– Pure almond extract
– Vanilla extract
– Coconut flakes

Directions:
1. Grind the walnuts/almonds in a blender.
2. Pulverize the animal crackers with a rolling pin or in a blender.
3. Mix all ingredients (except the coconut flakes) together. Adjust ingredients for optimum stickiness. If too dry, add more jam. If too sticky, add more crackers/nuts.
4. Roll into 1 inch balls, dip into coconut flakes, stack. Refrigerate overnight (preferably) or you can serve them as is. (They taste better after ruminating for at least 24 hours).

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Caramelized Walnut Cakes

Viviana's Kitchen

It’s my favorite time for the year! Merry Christmas from Vivography and my family to yours!

Our house is filled to the brim with desserts and dishes and it makes for an amazing food porn opportunity, every year. First up on the wheel of desserts is something my mom hasn’t made before, but they turned out REALLY GOOD and also, I can feel myself gaining 5 pounds with each portion I eat.

Caramelized Walnut Cakes (with a ton of butter apparently). SO GOOD.

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Vegetarian Dinner: Potatoes, Broccoli, Tzatziki & Bruschetta

Viviana's Kitchen

Alright guys, I’ve got like four recipes coming out at you today.

Last week on the eve of leaving for Dallas, because I’m a master procrastinator, I felt the need to cook. So I made pancakes for breakfast, and later on the day, I got creative. Scroll down for recipes!

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Pan-Fried Garlic Potatoes

– 5 small to medium potatoes
– 1 small onion
– 3 cloves of garlic
– 1-2 tbps olive oil
– salt, pepper, paprika to taste

1. Chop up potatoes and add to pan alongside EVOO, salt, pepper, and paprika. Finely dice garlic and add as well.
2. Turn heat on to low-medium, cook until potatoes are soft.
3. Add onions about 5 minutes before turning off heat, until they turn translucent.

Roasted Walnut Broccoli

– 3 heads of broccoli, chopped into small florets
– 1/2 cup chopped walnuts
– spray oil (or 1 tsp EVOO)
– salt and pepper to taste

1. For pan fry version, combine all ingredients, cook until walnuts give off a nutty scent/look a little burnt and the broccoli is bright green.
2. For oven version, preheat to 400 degree, combine ingredients, spray with oil, pop that shit in the oven for like 15 minutes.

Homemade Tzatziki

– 4 tbsp Chobani plain greek yogurt
– 1/4 cup finely diced cucumber
– handful fresh dill
– juice from 1/4 of a lemon
– 3 cloves garlic, finely diced or grated
– salt and pepper to taste

1. Combine all ingredients, refrigerate, serve.

Homemade Bruschetta

– Italian bread
– 1 tbsp EVOO
– salt and pepper to taste

1. Slice off a slice of bread, chop into long rectangles.
2. Combine EVOO and salt & pepper.
3. Brush bread with EVOO mixture.
4. Pop those bitches in the pan on medium to medium-high heat, turn on all sides until golden brown.

Vegan Banana Walnut Muffins

Viviana's Kitchen

My mom has been waiting for over a month for 4 bananas to get really ripe because she’s wanted to make some vegan banana walnut muffins. Today I told her that the bananas were perfectly ripe and I didn’t understand why it was so important that they be OVERLY RIPE.

So she made the muffins.

And they’re really good. I only ate 1, although I’d love to eat more. They’re 6 points each on Weight Watchers and I’m not trying to go over my daily points, so I’m practicing serving size and self discipline. So far so good.

P.S. How do you like my new Anthropologie sale plates? I’m in love with them.

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