Cassie DeNisco

New Posts Weekly

My Vegan Chocolate Chip Cookie Recipe

vegan chocolate chip cookies

I love to bake and have sweets but I know that when traditionally made, they aren’t always the best for me. I love to make vegan recipes, like my vegan lemon loaf, because they often are at least a little healthier for you. I made the switch to these vegan chocolate chip cookies and I will never go back! Whether you are vegan or not, these cookies are so chewy and delicious they will please whoever you’re making them for!

Ingredients:

2 c flour

1 tsp baking soda

1/2 tsp kosher salt

1/2 c brown sugar

1/2 c sugar

1/2 c canola oil

1/4 c water

2 tsp vanilla

1 c chocolate chips

Directions:

  1. Whisk together flour, salt, baking soda and chocolate chips. Set this aside.
  2. In another bowl, break up the brown sugar and then add sugar, oil, water and vanilla. Combine the flour mixture with this mixture and mix until it’s crumbly.
  3. Line cookie sheets with parchment paper and make little balls of dough. Freeze for 30 minutes in order to keep the mixture together.
  4. Heat oven to 375 and bake cookies for 12 minutes total but turning them halfway through so they get crisp on each side.

Not only are these vegan chocolate chip cookies so easy to make but they are also so yummy. Most of us have all of these ingredients already in our homes so it makes making these cookies even easier. You wouldn’t even guess they don’t have the normal ingredients because they are so crisp and chewy. I love this vegan chocolate chip cookie recipe because these cookies are to die for!

If you try out this recipe tag me on Instagram or let me know in the comments below how you liked these cookies.

Follow me on Pinterest for more recipes @cassiedenisco!

My Hello Fresh Review

In today’s world, if you scroll through Facebook you’re almost guaranteed to see an ad for Hello Fresh or even a Hello Fresh Review. I’m not going to lie, Hello Fresh does seem like a great meal solution. The fact that it all comes pre-measured and in one package makes life so simple so who wouldn’t want to give it a shot?

I received two free box coupons from my cousin so I decided to choose one veggie box and a meat & veggie box. There are no dietary restrictions in my house or kids but I did appreciate the types of box options. Once I chose the box, I chose a delivery day and got to pick the meals. I would give the app and overall 10 out of 10. It was easy to use and made what I was looking for accessible.

As for delivery, both boxes came on the designated day and were in the iconic Hello Fresh box. I like that everything was labeled out and I only got the necessary ingredients. It definitely helps to not be wasteful. I can’t tell you the amount of times that I’ve been at the grocery store for a recipe and did not use the full amount of stuff I got. It also is nice because it really helps with portion control and not having too many leftovers.

All of the meals I had were yummy. I loved the Couscous Bowl the most and my least favorite was definitely the Sausage Gnocchi. Whether you like a meal is based on personal preference so definitely no lost stars here. I LOVED the recipe sheets. They were so clear and informative. Not only did it give you step by step directions but it also said all of the pans and other things that you would need to use. The amount of time that you would need to complete the meal was also right on the front and it made meal planning so easy.

As for the negatives, one of the things I found was that the packaging is pretty wasteful. There’s plastic covering most of the foods because they are pre packed so I would like to see Hello Fresh maybe use eco friendly containers. I also thought that for two people, 60 for 3 meals seemed a little expensive. I can go to the grocery story for 60 a week and get enough meals for a week. I think to solve both problems of plastic and cost, it might be useful for them to make 3 meals out of the same ingredients for that week. It would probably cut down on the plastics and maybe the cost.

If you can look past the expense and plastics, I do think Hello Fresh is useful if you’re too busy to put together healthy meals for yourself. For an overall rating, I think I would give my Hello Fresh Review an 8 out of 10. I definitely would sign up and purchase my own boxes here and there when I know I’m having a busy week. I’m not sure if I would use it every week but I must say I am impressed overall with the company!

  • Veggie Rissotto
  • Japanese Beef Tacos
  • Couscous Bowl
  • Gnocchi with Sausage
  • Mac n Cheese
  • Kickin’ Penne

*This is not an ad or sponsored, all opinions are my own*

Follow me on Instagram @cassiedenisco! My Latest post is here!

My Quick Dinner Recipe

quick dinner recipe

I’m back with a super yummy quick dinner recipe. This is probably one of my favorite meals for fall and winter because its a one pan meal. This means you literally chop it all up and then put it on a pan in the oven and you have a meal in no time. This quick dinner recipe can be made vegetarian. You also can easily swap out any of my ingredients for something that you love. I love meals like this that you can easily swap out ingredients for whatever is in season. It helps to make healthy eating that much easier. Let’s get into my favorite quick dinner recipe.

Ingredients for Quick Dinner Recipe:

Brown Rice

Sweet potatoes

Carrots

Broccoli

Brussel Sprouts

Chicken breast

Olive Oil

Directions: (it’s literally so easy!)

  1. Preheat the oven to 400 degrees
  2. Start by chopping everything up into cubes or just smaller pieces.
  3. Place veggies on one side of pan and the chicken on the other. Sprinkle the olive oil over just the veggies.
  4. Put it in the oven until the chicken is fully cooked and the veggies are to your liking. It’s usually about 25-30 minutes for me.
  5. Plate with brown rice and top with salt, pepper, or any other seasonings you love.

Guys I wasn’t joking when I said I had a recipe by Chef Cass. I’m so so obsessed with making this because it makes great leftovers. This quick dinner recipe also can be meal prepped on a Sunday night and used throughout the week. I absolutely love this recipe because it’s so yummy and easy to make! Let me know if you have any other easy one pan recipes that you are obsessed with in the comments below!

Check out my Pinterest for more recipes @cassiedenisco !

Click here for my last post!

Acai Bowls at Home

acai bowls

It might be fall but I still love acai bowls for breakfast! Not only are they super delicious but they also keep me full all morning. The real key to acai bowls are the consistency. My recipe is guaranteed to make you the perfect bowl each and every time. Feel free to alter my recipe however you’d like or use it as is. I absolutely love acai bowls and I even have included a hack to making them even easier.

Ingredients:

Frozen acai packets

1 Banana

1 c mixed berries

1/2 c almond milk

1 scoop collagen peptides

1 scoop of protein power (any flavor)

Directions:

  1. In a blender, I prefer the Nutri bullet, blend the acai, 1/2 of the banana and the mixed berries.
  2. Once somewhat blended add the collagen, protein powder, and blend.
  3. Gradually add the milk. Make sure you only add it a little at a time so that you can ensure it stays as a bowl and doesn’t turn into a smoothie.
  4. Put it in a bowl and add whatever toppings you’d like. I love banana, granola, honey, and coconut flakes!

Acai bowls can take awhile in the morning but if you pre make a huge bowl of it and freeze it, you can defrost a little each morning and just add your toppings. I also find that if you are still hungry after having a bowl, you can add some type of nut butter to increase your protein which will help you stay fuller longer.

I love acai bowls and they can be such a fun treat in the morning or at any point during the day. You can make them exactly however you’d like which makes it the best and easiest way to switch up your morning breakfasts.

Don’t forget to check out my pinterest for more recipes and check out my last recipe for apple crisp here!

My Vegan Apple Crisp

Chef Cass is back with a yummy fall dessert: vegan apple crisp. This dessert is perfect for a post apple picking treat and its vegan. I love vegan apple crisp and when I found this recipe, I fell in love. Add a little bit of vanilla ice cream or whip cream (vegan or non) to this you will be in vegan apple crisp heaven.

Ingredients:

Filling

4 Peeled Apples

1/2 c Brown Sugar

1/4 c Flour

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/4 tsp Salt

1 Tbsp Lemon Juice

1tsp Vanilla Extract

Topping

1 c Flour

1 1/2 c Oats

1 c Brown Sugar

1 tsp Ground Cinnamon

3/4 c Vegan Butter

1 tsp Vanilla Extract

Directions:

  1. Cube the apples and add to mixing bowl with all of the other filling ingredients. Be sure to mix the apples so that they are properly coated and add to a 9 x 13 in greased pan.
  2. Preheat the oven to 350 degrees.
  3. In a separate bowl, prepare the topping by adding all of the dry ingredients first then add the melted butter and vanilla.
  4. Use your fingers to crumble the toping over the filling so that it is evenly spread across.
  5. Bake for 50 minutes until the top is golden brown and the inside is all gooey and yummy.
  6. Cool for 10 minutes and then add whatever toppings you’d like.

I’m literally so obsessed with fall and eating yummy desserts like this really help me get into the fall mood. I hope you enjoy this recipe and if you try it out let me know!

My Go To Fall Dinner Recipe

With fall right around the corner, my dinner recipes start to be quicker and easier to make. With getting back into the routine of working at night, I like to make sure that whatever I’m having for dinner is easy enough to either prep before I go to work or something that I can easily throw together once I get home. Today I’m sharing with you the easiest teriyaki chicken and veggie recipe for a fall dinner recipe!

Ingredients:

Chicken Breast (Cubed)

Soy Vay Teriyaki Sauce

Stir Fry Veggie Packet

Brown Rice

Directions:

  1. Marinate the cubed chicken breast for 1 hour in the Teriyaki sauce
  2. Once marinated, cook chicken in a large pan on top of stove on medium heat. Cook until the pieces have turned white.
  3. Add the veggie pack to the cooked chicken in the pan and add 1/4 c of the teriyaki sauce on top.
  4. Make your rice (I used the Trader Joe’s Freezer bag brown rice, click here) and you are ready to eat!

I wasn’t lying when I told you this recipe was so fast. I like to prep the chicken before work and then once I get home I throw it all together and I have a pretty healthy meal. I also sometimes make this recipe without the chicken so it’s perfect for my vegetarian friends too. You just have to be careful about this teriyaki sauce and the amount of sodium you’re intaking but this meal is so yummy! This fall dinner recipe is perfect for on the go nights or a cozy night in. Hope you enjoyed this quick little recipe, don’t forget to check out my Pinterest for more recipes or my latest recipe on the blog! @cassiedenisco

College Meal Prep Guide

Back to school for a lot of people usually means back into a routine. I know for me it means attempting to get back into the groove of eating healthy. This often is way easier said then done because being a college student means you don’t have a lot of time. Between balancing classes, studying, jobs/internships, and a social left, it doesn’t leave much time in the day for cooking healthier meals. I know for me that having something already ready to eat makes eating healthier way easier. Meal prepping is definitely time consuming but setting a side some time one day out of the week to prep your food or snacks will make your life seriously easier in the long run.

The key to meal prepping is having the right tools. First, I would seriously consider investing in an air fryer. Having mine has seriously changed the game. I cut up all my veggies and then just stick them in the air fryer for like 15 minutes. When they’re done, they’re so tasty and they cooked so quickly. I also like using it for my proteins. I cut them up, season them and I swear it cuts the cooking time in half. Aside from the air fryer, I also like to make sure I have the right containers to help the food last during the week. If you search on Amazon “meal prep containers” so many come up but I have my favorite bins and bags below!

Now let’s get into my favorite meal ideas!

Breakfast

Everyone always talks about overnight oats but I’m not gonna lie to you, I think they taste awful and can get really unhealthy with all the stuff you add to them. One of my all time favorite breakfast recipes are these little muffin cups. They have sausage and cheese in them and seriously keep you full. They’re easy to make too so you can prep them on a Sunday and have a great school/work breakfast for the week!

Ingredients:

Pre cooked Breakfast sausage

3 Eggs

3/4 c Shredded Cheese

1 Biscuit packet

Directions:

Pre heat your oven to 350 and mix all of the ingredient above together in a bowl. Grease a muffin pan and then pour the mixture into each section of the pan. They only cook for 6-7 minutes so this recipe is quick and easy!

Lunch/Dinner

I decided to lump these two together because I usually make enough meals that I can mix and match with dinner and lunch. One of my all time favorite recipes is a chicken stir fry with white rice. Life hack: you can get white rice in microwavable packets in the grocery store that are already cooked, you just reheat them. These are my favorite veggies to use but feel free to make it your own!

Ingredients:

Chicken Breast cubed

Peppers, Broccoli, Carrots

Coconut Aminos

White rice

Directions:

Marinate your chicken in a 1/4 c of the coconut aminos, then place it in your air fryer and cook it up for about 20 minutes. Let your air fryer cool and then put in your chopped up veggies and cook for 10-12 minutes depending on how crispy you like them. Once done, put the rice in your meal prep containers and then add your chicken and veggies!

These meals are seriously my favorite because they’re yummy and easy. I love meal prepping because it helps me to stay on track with my goals for eating healthy. These recipes are great for high schoolers, college students, and even for people who work because meal prepping helps save so much time. Comment below some of your favorite meals to make ahead of time!

My Healthy, Fresh Salsa Recipe

Fun fact about me: I won first place for this salsa recipe I’m about to share with you. I was only 10 and it was a 4H Fair but it still counts and this recipe is seriously so yummy and healthy. To be clear, chunky salsa is seriously the only was to eat salsa so enjoy this colorful and easy recipe!

Ingredients:

4 medium size tomatoes

1/2 medium size red onion

1 small hot cherry pepper

Handful of cilantro

Handful of basil

Handful of parsley

Directions:

Seriously, this recipe is SO easy! Just finely chop up your herbs and cut up your tomatoes, onions, and peppers to be about the same size. Add them all together and mix. I like to let this salsa sit over night in the fridge before eating it so that all of the flavors have time to set and mix together.

I know how much effort it is to make your own salsa but it seriously is so worth it because of how much healthier it is. Store bought salsas have so much added salt and preservatives so that they can last longer. I know the convenience of them but knowing exactly what’s in your food I swear makes it taste so much better. And, when you’re at a party, you have the added pride of telling people you handmade that yummy salsa!

P.S. this salsa would also be so yummy in a burrito bowl or on top of chicken

Don’t forget to follow me on Pinterest @cassiedenisco for more recipes!

How to Make the Best Cake Pops

My absolute favorite 4th of July dessert is a cake pop. Why? I have no idea how but I love making . Every time I make them though, I’m surprised at how many people either don’t know how to make them or think that they’re so difficult to make. I’m here to tell you today that they are actually so easy to make, as long as you leave yourself plenty of time to make them. Also, patience is key and feel free to use whatever flavors and colors you want to customize this recipe.

Ingredients:

  • 1 Box Cake Mix
  • 1 16oz Can of Frosting
  • Parchment Paper
  • Cake Pop Sticks
  • Melting Chocolate
  • Sprinkles

Directions:

  1. Following the directions on the box of cake mix to make the cake.
  2. Let cool and then take a fork and start to break up the cake so that it ends up being in little pieces. Place those pieces in a bag and stick it in the freezer for at least 4 hours. (This is my secret step)
  3. Once the cake mix is frozen, mix in the frosting. Add only a little at a time until the combination is sticky.
  4. Melt a little of the melting chocolate in the microwave for 30 seconds. If it doesn’t all melt, stir it and then put on again for 20 seconds.
  5. Begin to make the cake into small balls, about 1 inch in size.
  6. Take a cake pop stick and put it in the melted chocolate and then directly into the cake pop ball. This will help to make sure it won’t fall off when its up right.
  7. Stick the pops, cake side down, onto a cookie sheet lined with parchment paper and freeze. I like to freeze for at least a day but as long as the frosting and chocolate is frozen it should be okay.
  8. Once the pops are frozen, melt 2 cups of the chocolate and begin to cover the pop with it. I like to use a spoon and gently glide the chocolate over the pop as opposed to just sticky it in the chocolate and turning it. This step is going to be the most tricky so be sure to stay patient.
  9. Before the chocolate hardens, this is the time to put your sprinkles or decorations on the pops.
  10. Put the pops back in the fridge until you are ready to serve them!

As you can see, it really isn’t that hard to make cake pops, it just takes a lot of time to make sure that they don’t fall apart. Cake pops are so yummy and really a great dessert for any party. There’s so many ways to decorate them that they can fit any occasion.

For the full video of how to make cake pops, check out my IGTV video on Instagram!

Vegan Starbucks Lemon Loaf

I have two go to sweet treats when I go to Starbucks: birthday cake pop and lemon loaf. Both are so yummy but super sugary and not the best to have. Starbucks is also pretty expensive for just a slice of a loaf cake so I made it my mission to find a recipe similar to Starbucks’ lemon loaf that would be much cheaper and healthier. I finally think I have found the perfect vegan recipe so here it is!

Ingredients:

Loaf

– 2 c Flour

– 3 tsp Baking Powder

– 1/2 tsp Salt

– 3/4 c Sugar

– 1 c Dairy Free, Unsweetened Milk

– 1/2 c Vegetable Oil

– 1/4 c Lemon Juice

– 2 tbs Lemon Zest

– 1 tsp Vanilla Extract

Icing

– 1 c Powdered Sugar

– 1/4 c Lemon Juice

– 2 tbs Lemon Zest

Directions:

  1. Preheat oven to 350 degrees and grease a 9″ by 5″ loaf pan lined with parchment paper.
  2. Stir all dry ingredients together in a medium bowl.
  3. In a large bowl, mix together all wet ingredients.
  4. Slowly add dry ingredients mix to the wet ingredients mix.
  5. Pour batter in loaf pan and bake for 40 minutes. Remove and place aluminum foil tent over it to prevent the top from browning.
  6. Put it back in the oven and cook for 15-20 minutes more or until a toothpick inserted is clean.
  7. Let cool and prepare glaze by mixing powdered sugar, lemon juice, and lemon zest together until combined.
  8. Drizzle icing over cooled loaf and place in the fridge for 10-15 minutes to set!

Although the cook time is kind of long, this loaf turned out so yummy. It is definitely so similar to the Starbucks Lemon Loaf that you probably will want this loaf over their’s any day. It has way less sugar and is a lot healthier of a treat. Let me know if you try this recipe out or if you want me to make more Starbucks recipe dupes in the future!