bones coffee

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Hey guys! I am so sorry that I've not posted in weeks!!! No excuse, but it won't happen again. I have some wonderful reviews coming and to start off the whole review blog posting thing, I am going to start with Bones Coffee Company! This was not sent to me by the company, but actually my sister. Bones Coffee Company has quite the following on Instagram. My sister had actually told me about their coffee and I am not a fan of flavored coffee. I'll just say that now, but I did find their flavors to be intriguing. They have a coffee sampler that you can order in which you select five flavors of coffee for $29.99. I think that's pretty cool. I mean, tis' the season where we are wanting to get cozy with our hot beverages after a hot af Summer (if you're in Georgia like I am or somewhere in the South!) and how alluring are flavors like "S'morey Time" and "Bananas Foster" and also "French Toast!"  Seriously? That one sounds amazing! They also have regular coffee too, so if flavored coffee ain't your cuppa..... Joe? (hehehehehe) you can get your liquid energy with their medium or dark roast. Their website is also super fun for the Halloween enthusiast. The coffee comes in a black matte-metallic-ish bag with a different skeleton illustrations per flavor. Super fun! I mean, they are called "Bones" for a reason. But enough of that, let's get into the review!

Ok, So My sister ordered the sample pack. Her wild card flavor was the Peanut Butter & Jelly, but upon tasting it, decided that it wasn't her thing, so she sent it to me. I didn't intend to write a review, but what the hey! I love trying new things, even if it's a gift or purchased myself..... however, I love a freebee from a company! Just sayin' but that doesn't mean I'll write a glowing review. I keep my reviews honest! So that said......... Oh, and I am drinking the coffee black. No sugar or cream (duh, I'm a vegan) but just so you know how I'm drinking my brew.

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The PBJ has a strong scent of grape upon opening the bag and not much of a peanut butter scent. It smells great though! I brewed half a French press worth and wow, the smell was incredible, mind you, you’d need to like grape from the get go, if not, this won’t be your cuppa. Pouring the boiling water into the press released more of that grape fragrance, which I love! The house filled with a candy scent! Almost like a grape blow-pop. I let it steep for a few minutes and poured it into my cup and let it cool slightly and took my first sip. My first initial thought was how smooth the coffee is. Silky and very clean. No bitterness whatsoever and this is why I loathe flavored coffee. Typically whatever “flavor” that they use in flavored coffee has a weird bitter chemical/body spray kind of thing going on. This did not! So I was very pleasantly surprised! The flavor is actually more subtle than what it smells like. You can definitely taste that it is coffee, because it is coffee, but you get this grape blow-pop essence that is quite pleasant if you like things like that of course. I would definitely drink this again and that is saying a lot! Most days around 4 o’clock I make myself a cup of coffee for that little pick-me-up with some kind of snack, so this would definitely be something that I would enjoy for that specific mid-day purpose. I prefer to start my morning with a dark roast though. This flavor won’t be everyone’s favorite, and a con to this  flavor is that there is no detection of peanut butter, sadly. The name is a bit thumbs down. Perhaps "Grape Lollipop" would be more suiting, But it’s certainly a fun flavor regardless.

All in all I was delighted with this coffee even lacking that peanut butter flavor and now I want to try other flavors for my mid-day coffee sessions! I plan to order their sampler for sure! 

Bones Coffee Company make fun coffee flavors with a cool novelty aspect. I can see why it's so freakin' popular. Bones Coffee! Check them out at www.bonescoffee.com

Leslie Dallion

berry overnight oats

This is by far my most favorite breakfast at the moment. It's quick, easy, cheap and delicious. Not to mention good for you too, plus the options are endless. Since it's still summer and we still have some blueberries and managed to find some decent looking strawberries at the grocery store, I've been making berry overnight oats and they are just so good! You could even eat this for dessert!

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I don't know about you, but I always keep my pretty jam jars. I was on a kick of buying Bonne Maman jam for a while and btw, I adore that brand! It's delicious jam and of course the other selling point for me was attributed to the fact that the jars are so aesthetically pleasing! I love using these jars for my oats as well as storing leftovers, so these are what I use for my oats. If you don't happen to have a jam jar, feel free to use a bowl. It'll still be delish, I promise!

Recipe

Makes one serving

1/2 cup of whole oats

2 diced strawberries

1/8 cup blueberries

1 tsp chia seeds

1 tsp coconut sugar

1/2 tsp vanilla extract

1 cup unsweetened flax milk or other unsweetened plant-based milk

Add all ingredients to your jar and then slowly pour in the plant-based milk. Place lid onto the jar and shake until ingredients are well combined. If you're using a bowl, just stir well and cover with foil.

Place oats in the fridge overnight. In the morning they will be thick and ready to eat! Feel free to top these delicious oats with crushed walnuts or almonds!

YUM!

Leslie Dallion

simple tofu fingers

Every time I talk about my love of tofu I get really weird looks. I wonder why tofu has such a bad wrap. Tofu is a blank canvas, so keep that in mind before you just throw it into a dish and expect it not to taste like a bland slice of sponge. You'll have to season it. Tofu usually comes in a block, there are various textures and it will take on any flavor with ease. That's why it's so wonderful.

Silken tofu is amazing in smoothies or for making creamy vegan puddings and sauces.

The other types of tofu are firm and extra firm. Perfect for baking, grilling or stir-fry. My favorite way to make tofu is to bake it. Quick and easy. Nothing too fancy and it's delicious. This is a great recipe for the tofu noob! Enjoy!

1 block organic extra firm tofu drained and cut into 1" thick rods.

Nutritional yeast

Sea salt

Baking tray

Parchment paper

Slice your tofu into 1" thick rods and dredge in the nutritional yeast until well coated. Place slices on parchment paper and sprinkle with se salt. Bake at 425 degrees until golden brown and firm. Then enjoy with your favorite dipping sauce.

These are also great rolled into veggie sushi as well as the ultimate comfort food with mashed potatoes & gravy!

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Leslie Dallion

donutting

I've been experimenting with my donuts. The first donut is the way I always made them. The others were made using my homemade glaze and trying different shapes and sizes to see what I think. I want to keep my items fresh and not feel obligated to stick to the same methods I once used. I am constantly looking at my baking books with hearts in my eyes. It's the perfect place to get inspired!

 

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Leslie Dallion

how it all started

Hey guys! I've just been sitting here for a while updating the website and trying to drink this cup of coffee that my husband made me at 8 a.m. this morning. It's actually still good, except it has that whole French press sludge at the bottom. Heh! So yeah, I'm feeling really productive and good about finally getting my portfolio up. A lot of it anyway and also adding some of my miniatures to the bakery. Part of me really wants to get rid of donuts and things like that and keep it pâtisserie oriented. I'll probably do that once I get more things made. I think because I have this deep love for pastries and also it's quite challenging to make that stuff with clay. The hard part is the texture and also getting the shading right. I've made the donuts and cupcakes for years and can do those in my sleep, but I love a challenge and the pastries are a wonderful supply of the frustration and the feeling of accomplishment. When you finally get it right. I love that. That was the driving force that was Pancake Meow.

The story about Pancake Meow and it's ending was that I was burned out. After being featured on Daily Candy, it was literal overnight success. Orders beyond my wildest imagination, but I am one person in a tiny apartment kitchen! I had to close the shop and get those orders filled. It took me NINE MONTHS! Customers were so cool and understanding though. I literally only had a handful of people who I had to refund, but that's all I did. Day in and day out for nine months. I finished the last order on my birthday. Ironically.

I never ever set out to be a miniature food artist or any kind of artist. I kind of cringe even saying "artist" because I don't feel that I am one. I am more of a crafter or someone that can just learn things that I put my mind to, like most people. You know, when you want to do something and you just work at it and eventually you get good at it. I never set out to make miniature food. The story is that I was under the weather and a friend of mine came over and brought some clay for us to play with. We sat there in my living room sipping tea making clay carrots and ice-cream cones. I loved it! I had worked with clay before, but I only made beads and things like that. This was a whole new world and I became obsessed! I adore baking, so it was just another way to bake. My birthday was just a few weeks away and I was gifted a shoebox full of clay and that's when I began making cupcakes, donuts and stacks of pancakes. I had a Live Journal (this was 2004) and began posting my creations in crafting communities and people would approach me to make them a necklace or a charm. It was pretty cool! Those were what I refer to as "the good old days" of crafting. Before Etsy and the oversaturation of.... everything! And that's how it all started. One little thing turned into a huge thing and evolved into graphic designing. This website is a bit of all of my passions. Miniature food/crafts/design together in one place. A platform for various creations and also a blog! Oh, joy! Welcome to Pie For Blackbirds!

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Leslie Dallion