bourgeois gal

the day to day life of me, the bourgeois gal. this blog is a space for me to write about my daily life, including my vegan and vegetarian cooking, baking, and dining experiences, the research I do, the travel I embark upon, and other random things in this little thing we call life.

January 2, 2020

Party Food: Sweet Potato Crescent Bites

It's been a long while, but it's a new year, so I figured I'd share here... We had a gathering recently, and I made these delicious treats (from, I modified them so that they're vegan deliciousness! 
They really turned out great (and they were a party hit!), but I do have additional modifications, which I state below... Enjoy!

Sweet Potato Crescent Bites

Cooking spray

medium sweet potatoes, scrubbed clean
1/4 c. 
packed brown sugar
2 tbsp. 
almond milk (or your preferred dairy free substitute)
1/2 tsp. 
ground cinnamon
1/2 tsp. 
pure vanilla extract
1/2 tsp. 
kosher salt
(8-oz.) refrigerated Crescent sheet (or rolls, but the sheet doesn't have perforation)
3/4 c. 
mini marshmallows; I skipped them (small town woes), but some chopped up Dandies would probably melt and add the same feel and sugar.
whole pecans
Maple syrup, for serving


  1. Preheat oven to 375° and grease a mini muffin tin with cooking spray; I used liners because I wanted them to be handheld for my guests. Pierce sweet potatoes 3 to 4 times with a fork. 
  1. Cook potatoes: Place potato on microwave-safe plate and microwave 15 minutes. If your potatoes aren't fork tender after 15 minutes, continue microwaving in 30 second increments. When potatoes are cooked through, scrape filling into a large bowl and discard skin. 
  1. Note: We boiled the potatoes, because our microwave was out of commission the night we made them. Boiling worked just fine; just remove the skin before boiling.
  1. Using a potato masher or fork, mash sweet potatoes until smooth. Add brown sugar, milk substitute, cinnamon, vanilla, and salt and whisk to combine.
  1. On a lightly floured surface, roll out crescent sheet. Note: pinch together seams if using the rolls, rather than a sheet. 
  1. This is the hardest part of this process in my opinion: Cut into 24 squares and place in muffin tin cups. Do use the mini tin! We made a test batch in regular tins, and the pastry dough didn't get quite as crispy in the bottom (my suspicion: too much sweet potato filling).
  1. Spoon a heaping tablespoon of sweet potato mixture into each crescent square, then top with mini marshmallows and bake until crescent pastry is golden, about 15 minutes. 
  1. Add a pecan to the center of each bite and bake 5 minutes more. 
  1. If using, brush pecans with maple syrup before serving This is kinda key for making them sweeter...before the maple syrup, there's not much sweetness in these bites.

February 24, 2016

Pina Colada Cake

From and I can't wait to try it!!!!

-2 Sticks Unsalted Butter, divided
-1/3 Cup Pineapple Juice
-3 (20 oz) Cans Pineapple Chunks in Pineapple Juice, drained
-1 Box Yellow Cake Mix
-2 Cups Sweetened Coconut Flakes

1. Preheat oven to 350°F / 180°C.
2. Melt 1 stick of butter in a 13×9 inch baking pan in the oven for about 5 minutes.
3. When butter has melted, remove pan from the oven.
4. Stir pineapple juice then pineapple chunks into the pan.
5. Spoon cake mix over all pineapple chunks covering completely.
6. Sprinkle coconut on top of cake mix until completely covered.
7. Cut remaining stick of butter into small cubes and top over coconut.
8. Bake for 45-60 minutes rotating cake 90° every 15 minutes for even browning of coconut.

-It’s ok to substitute frozen pineapple or fresh pineapple for the canned pineapple.
-It’s ok to substitute rum for the pineapple juice.
-If coconut starts to look too dark then cover with aluminum foil and continue baking.
-The dessert may look a little soft when removed from the oven but it will firm up as it cools.

January 31, 2015

Roasted Brussels Sprouts with Dried Cranberries, Toasted Hazelnuts, and Orange Zest

This was a nice alternative to cranberry sauce....good veggies, light and health, and wonderful flavor!
Makes 4 to 6 servings
  • 2 lbs Brussels sprouts, trimmed and halved lengthwise if small or quartered if large
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/4 cup dried cranberries
  • 1/3 cup lightly toasted, peeled, chopped hazelnuts
  • Zest of 1 orange
  1. Preheat your oven to 400°F. On a large rimmed baking sheet, toss the Brussels sprouts with the oil, sprinkle with salt and a few grinds of pepper and toss again. Roast, stirring once or twice, for 20 to 25 minutes, or until nearly tender and browned.
  2. Add the dried cranberries, hazelnuts, and orange zest. Stir well and continue roasting for at least another 5 minutes, or until Brussels sprouts are deep golden brown, crisp on the outside, and tender on the inside.
  3. Transfer to a serving bowl and serve right away.