Posted in Recipes

Mushroom Barley Soup – A Sneak Peek!

Happy Friday! Today’s recipe and short video is a sneak peek into our rapidly approaching launch of our Cauldron Collection! Mushroom barley soup, a vegan belly-warmer to get you through this chilly weather. Enjoy! And remember if you ever make our recipes, be sure to share photos and tag us!

Music: Go Easy 01 URL: InShot

Posted in Recipes

Banana Dark Chocolate Chip Cake Mix Cookies

That’s a mouth full.

Let’s talk cake mix cookies. People loved them (and still do) because they’re easy, they’re tasty, and you don’t need a lot of ingredients. Even though I love a good traditional homemade cookie, I was curious as well with how I could play with what seemed like a versatile cookie medium. Thus, the banana dark chocolate chip cookies were born! Sweet, fluffy, and truly addicting.

Banana Dark Chocolate Chip Cake Mix Cookies: Makes About 10-12

1 box yellow cake mix

1/2 cup vegetable oil or melted butter

1/2 cup mashed bananas, (1-2 depending on their size)

1 tsp vanilla

1/2-1 cup dark chocolate chips (to taste)

  1. In a medium/large bowl, whisk together your bananas, vanilla, and oil until combined.
  2. Stir in your cake mix, mixing until just combined.
  3. Using an 2 oz scoop (or 1/4 cup), scoop the dough into dough balls and place on a parchment paper-lined baking sheet.
  4. Bake at 350F for 10-12 minutes.
  5. Allow to cool for 5-10 minutes before devouring. (I know it’ll be hard, they smell so good!)
Posted in Recipes

Teriyaki Sauce

Teriyaki sauce, a staple. Use it on rice, noodles, meats, seafood, or veggies. It’s also great for meal prep! This week I used it to make a few veggie teriyaki boxes. So good!

Teriyaki Sauce: Makes 1 1/2 Cups

1 tbsp soy sauce

1 tbsp dark soy sauce

1 tbsp honey

3 garlic cloves, minced

2-3 tbsp minced ginger

2-3 scallions, minced

3/4 cup vegetable or chicken stock

1 tbsp cornstarch

1 tsp rice wine vinegar or lime juice (optional if you like your terriyaki zippy)

1 tsp sambal (optional)

  1. Mince all of your garlic, ginger, and green onions.
  2. Place all ingredients in a mason jar or plastic container.
  3. Shake!
  4. Add to your favorite foods in the last 3 minutes of cooking.

Note: As you add it to your favorite foods, it will continue to thicken, so don’t worry if it looks too thin.

If you’d rather use it as a ready-to-use sauce or marinade, you can simmer all the ingredients in a small pot until thickened and no longer tasting starchy!

Posted in Recipes

Mystery Basket #2: Citrus Adobo Vinaigrette

One thing we like to do every once in a while is a mystery basket night, where my husband or kiddo pulls some random ingredients together and I have to use all of them in making dinner. It’s a lot of fun, and get the creativity juices flowing! One of my favorite recipes to come out of a mystery basket night was a citrus adobo vinaigrette. Great on salad, as a marinade for meat, or just for dipping veggies, it’s tart and flavorful!

Remember, if you ever make one of our recipes, feel free to tag us and send it our way!

Citrus Adobo Vinaigrette: Makes 4OZ

1/2 lemon, zested and juiced

1/2 lime, zested and juiced

1/2 – 1 tsp honey (to taste)

1 tsp mayo of choice (we used vegan mayo)

1/2 – 1 tsp adobo seasoning (we use The Spice House adobo blend, which is lower salt content so we can use more)

1 tsp olive oil

1. Zest and juice your citrus into a small bowl. Make sure to remove any seeds that may have snuck their way in there.

2. Add your mayo, adobo, and honey. Whisk thoroughly!

3. Whisk in your oil. (If the dressing is too thin for your tastes, you can always add more, just be sure to pour slowly and whisk quickly, or your dressing will break.)

Posted in Recipes

PB&J Granola

Granola is a fun, versatile goody that’s easy to make at home. Great over yogurt, ice cream, and you can even use it to top baked goods with!

PB&J Granola: Makes About 2 Quarts

4 cups rolled oats

¼ cup oil

¼ cup honey

¼ cup jelly of choice

1 tbsp vanilla

½ tsp cinnamon

1 cup peanuts

⅔ cup raisins

While you’re getting everything together, preheat your oven to 350F.

  1. Mix together your oil, honey, jelly, cinnamon and vanilla in a small bowl until well combined.
  2. In a larger bowl or container, add your oats and peanuts.
  3. Add your oil mixture to the oats, mix it up until everything is even. The oats will absorb some of the liquid so it’ll take a little bit to mix, but that’s a-okay.
  4. Grab an unlined baking tray, pour everything out, then flatten it out into one even layer.
  5. Place into your oven for 30 minutes, stirring the oats every 10 minutes.
  6. On your last stir, add in your raisins and mix.
  7. Let this cool on the counter until it is room temp, and you can throw it in any container you’d like to store it in. (We store ours in a large glass jar.)
Posted in Recipes

Cinnamon Toast Crunch Cookies

We love experimenting with cookies. So many different things we can add to make a sweet, nostalgic treat!  Enjoy these sweet treats that I whipped up today.

Remember that if you ever decide to make one of our recipes, be sure to post a picture and tag us! Happy nomming!

Cinnamon Toast Crunch Cookies: Makes About 40

Preheat your oven to 375F.

3/4 cup white sugar

1/2 cup brown sugar

1 tsp kosher salt

1/2 cup unsalted butter, softened

1 egg

1 tsp vanilla

1/2 tsp ground cinnamon

1/2 tsp baking soda

1 1/4 cup all purpose flour

1 1/2 cups cinnamon toast crunch cereal, crushed into bits

1. Cream together your butter and sugars until fluffy.

2. Add in your vanilla and egg, and mix until combined.

3. Add your cinnamon, baking soda, salt, and flour. Mix until just combined.

4. Fold in your crushed cereal bits.

5. Onto an non-greased baking sheet (you’ll need 2 decent sized ones), scoop your dough into rounded tablespoon portions. (Or use a 1.5 tbsp ice cream scoop.)

6. Bake for 10 minutes, rotating your pan halfway through to promote even baking.

7. Allow the cookies to rest for 2-3 minutes on the pan before carefully moving to a cooling rack.

8. Allow to cool slightly, and enjoy!

I love mine traditionally with some almond milk or even sandwiching some ice cream!

Posted in Recipes

Honey Wheat Bread in the Bread Machine

Fresh bread is one of the best foods on the planet, but sometimes I don’t have the time to mix, proof, rest, proof, bake, rest again, so on and so forth. It was supposed to be my day off, and I already had to run around all over town. Today, my bread machine was a godsend. I threw my ingredients in after feeding the boys and the fuzzkid breakfast, ran my errands, went to my appointments, came home just in time for lunch, and my bread was already done and waiting for me in all of its carby glory.

Here’s my recipe for my Honey Wheat Bread Machine Bread. It might need to be tweaked a little bit depending on your bread maker.

Honey Wheat Bread in the Bread Machine: Makes a 2 Pound Loaf

4 tbsp butter, softened

1 cup milk

⅓ cup water

1-2 tsp honey

1 tsp kosher salt

3 cups all purpose flour

1 ½ cups whole wheat flour

2 tsp dry active yeast

In your bread maker, place all of your ingredients into the bowl in the order listed, with the butter going in first, and the dry active yeast being placed in last, being sure to put it on top of the flour. Set your machine to it’s basic cycle, on light or medium crust (we usually do light), on the 2 pound loaf setting. Then let it rip!

Enjoy sliced and toasted with some good old fashioned butter and jam. Make a sandwich! Make some croutons! Whatever your carb-loving little heart desires. Enjoy.

Posted in Recipes

Mustache Hot Cocoa

My kiddo B’s favorite part of winter is all of the hot cocoa! He loves to show off his cocoa mustache and wanted to share our cocoa recipe with you!

Mustache Hot Cocoa: Makes 2 Cups

2 cups milk of choice (we use almond milk)

1/4 cup brown sugar

1 tbsp cornstarch

3 tbsp baking cocoa powder

1 tsp vanilla

1 pinch of cinnamon (optional)

1/4 cup chocolate chips of choice (we use dark chocolate chips)

  1. In a small saucepan, add sugar and most of your milk, leaving about 1/2 cup in your measuring receptacle. Put over a medium low heat.
  2. Add your cornstarch, vanilla, cinnamon (if using), and cocoa powder to the remaining milk, and stir until thoroughly combined. It’ll look like the cocoa powder doesn’t want to mix, but be patient.
  3. Once your pot begins to simmer lightly, add your remaining milk mixture, and let simmer for about a minute.
  4. Add in your chocolate chips and turn off the heat leaving the pan on the burner. Stir constantly until your chips have completely melted.
  5. Pour into your favorite mug and top with your favorite cocoa toppings! We love marshmallows and candy canes on our cocoa here.
  6. Enjoy! B enjoys it all the time but mostly after coming in from playing in the snow.

Posted in What's New?

Hello there!

Hi! I’m Mack, and I love food. I particularly love good food. A groundbreaking concept, I know. 

However, good doesn’t necessarily mean the healthiest, or the most organic, or the most convenient. Good food feeds your body the fuel it needs to run, sure, but it feeds your soul too. You can’t tell me that after eating your favorite food, or some food that Grammy used to make, that you don’t *feel* the magic of good food. We laugh? Food. We cry? Food. The magic of good food is quite frankly, irreplaceable, and my goal is to make it so that everybody knows how to create (and eat) good food. 

I started something called Kasia’s Cave a little while after the pandemic started. It was a little food diary to keep me busy after being laid off from my job in a commercial kitchen. A way to show my friends that I was still studying and creating, albeit at home. I studied food psychology for a little while, and it clicked. That was it. I’ve always known I’ve wanted to feed people good food (though my original plan was a restaurant, we’re not quite there yet), but now I knew I had to come up with a good way to do that from afar. I started posting more regularly, wrote some recipes, made a few videos, all while managing a kiddo at home with remote learning and my husband working from home. If some food photos, maybe a how-to here and there, or some of my favorite recipes made even 1 person more likely to dive into the wonderful world of good food, and kept me sane during all of this, I’m all in. 

This brings me to the second part of this revamp. Being a high risk individual, I’ve been really careful during the pandemic. Only go out for supplies when we need it, and only if I know I can find it. Masks always, and wash your hands religiously. While doing all this, I was trying to use some of the staples we had sitting in the back of the pantry for rainy days. The boys and I were all home for 3 meals a day, 7 days a week, and it now included snacks! So, I got a little creative. I made anything and everything that the boys would eat, and tried not to make the same thing a bunch of days in a row, to break up the already tough monotony. Want a snack that you can switch up easily, make quickly, and keep several generations happy? Granola. Got some chocolate chips? Throw it in. Nuts that have been sitting on the baking shelf since cookie season? Throw those in. Dried fruits that need rotated out of the emergency stock? Throw. Them. In. It was flexible, easy, touched on all of the macro-calories, and most importantly, it tasted good. 

Luckily for you guys (and them) I’ve buffed out the edges on my recipes to bring you fresh small batch granola and snack mixes to give you something relatively wholesome and definitely delicious to munch on. Great for gifts, even better to stock the pantry. I’m hoping to bring some good food from our little kitchen to you.