HFG Cafe: Classic Homemade Peppermint Mocha

The holiday season is coming to a close and I want to finish it off cool. Welcome to the Health, Food, and Gossip cafe. Here is a new mocha recipe that I tried using my Ninja Coffee Bar!

The Peppermint Mocha:

serves: 1 peppermint mocha
For the Mint Syrup
  • 1½ cups water
  • 1½ cups sugar
  • 1 bunch fresh mint leaves OR 1 teaspoon peppermint extract (or a combination of both)
For the Mocha
  • ¾ cup milk
  • 1 ounce unsweetened chocolate
  • 1 Nespresso Altissio espresso capsule
  • whipped cream
  • crushed candy canes
  1. Bring the water to a low boil. Add the sugar and stir until dissolved. Add the mint or peppermint extract and steep for 10-15 minutes (heat off or on low) until the syrup has good flavor to it. Remove the mint leaves and store in the refrigerator for future peppermint mochas. 🙂
  2. Heat the milk and unsweetened chocolate together until melted (could be in the microwave or on the stovetop).
  3. Prepare one espresso capsule and add the milk mixture and 2-3 tablespoons mint syrup. Top with whipped cream and candy cane pieces.
If you don’t like such a strong espresso taste, mix this with some regular coffee – we love Nespresso’s new limited edition coffee capsules: Swiss Chocolate!
This delicious recipe is from pinchofyum.com .
Have a wonderful day!

My New Year Cakelution!! Courtesy of Amy Lyons

As the year ends, I always love to celebrate the many victories that we won this year. I would love to serve you my token for being apart of my Health, Food, and Gossip  family. I found the perfect dessert recipe that you can have fun eating, while tasting  fresh bubbly  champagne or apple cider  this weekend.  The Mini Vegan Caramel Cakes!!!! This amazing recipe is from Amy Lyons the dessert genius. You too can make this right in your home. Have a different New Years resolution and love others.

Follow the link below for the caramel cake recipe!


Cheers my friends to an amazing year!
For more amazing recipes visit: http://www.fragrantvanilla.com/ and tell Amy  Danna sent you.

Old Saint Nickolas Cooking: Eggnog Pancakes

Merry Christmas to you!! Today you are probably making Christmas breakfast right now and opening presents. Let’s be honest sometimes the holiday season can become hectic with all the last minute shopping.  So after the presents are open and the kids are preoccupied with the new games, here is a little gift for you and the grown ups at the party!!!




PREP: 0:10
COOK: 0:10


  • 1 1/2 c. flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 3 tbsp. sugar, divided into 2 tbsp and 1 tbsp
  • 1/2 tsp. nutmeg
  • 1 1/2 c. eggnog
  • 1 cold egg
  • 3 tbsp. butter, melted
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • Maple syrup, for serving


  1. Mix the flour, baking soda, salt, 1 tbsp sugar and nutmeg in a large bowl.
  2. Add egg nog, egg, butter and vanilla, stirring to combine and breaking up any large lumps.
  3. In a nonstick (or well-greased) saute pan over medium-low heat, pour 1/4 c pancake batter into the center of the pan. Heat until small bubbles form in the pancake, and a lip forms around the edge of the pancake, as it starts to bead up while baking (about 1-2 minutes). Flip, baking the other side until lightly golden. Repeat until all pancakes are baked.
  4. In a small bowl, combine remaining sugar and cinnamon. Sprinkle atop pancakes and drizzle with syrup before eating.

Recipe Courtesy of Delish.com


Merry Christmas with my heart and mad love!




Getting Festive for Turkey Day: Fat Free Pumpkin Spice Cake

Well guys thanksgiving is clucking near so we need to plan. All this week we will talk Food and DIY projects. Let’s start with a Fat Free Pumpkin Spice Cake. With this Fat Free Pumpkin Spice Cake recipe, we save both fat and sugar calories.  The main binding ingredient is egg whites and canned pumpkin, and the sugar is just 2 cups of confectioner’s sugar for the entire recipe.   This recipe requires no frosting (just a dusting of sugar will do) and it  travels well, so take it to work parties, family dinners and holiday events.



Courtesy of: SpaIndex.com | Spa Lifestyle Daily
Recipes: Desserts
Serves: 16
Prep time:  20 mins
Cook time:  35 mins
Total time:  55 mins
  • 1 1/4 cups cake flour (not self-rising)
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 cups confectioners’ sugar
  • 12 to 14 large egg whites (1 2/3 cups)
  • 1 1/2 teaspoons cream of tartar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 16-ounce can (1 cup) solid-pack pumpkin (not pumpkin-pie mix)
  1. Preheat oven to 375 degrees F.
  2. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 cup confectioners’ sugar; set aside.
  3. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla.
  4. Beating at high speed, sprinkle in 1 cup confectioners’ sugar, 2 tablespoons at a time, beating until sugar dissolves and whites stand in stiff peaks.
  5. Remove 1 cup beaten egg-white mixture to medium bowl; fold in pumpkin.
  6. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears.
  7. Then, gently fold in pumpkin mixture. Do not over mix.
  8. Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched.
  9. Invert cake in pan on funnel or bottle; cool completely in pan. Loosen cake from pan; place on cake plate. Sprinkle with confectioners’ sugar.
Preparation Time: 3 hours / Serves: 16 / Per Serving · Calories: 100 · Calories From Fat: 0 Carbohydrates: 0 Fat: 0 g Monounsaturated Fat: N/A Polyunsaturated Fat: N/A Sodium: 150 mg . Cholesterol: 0 mg ·Protein: 0.
By the Numbers
Serving size: 1 slice | Cal: 229 | Fat (g): 0.5 | Carbs (g): 49.8 | Sugar (g): 32 | Sodium (mg): 86.2 | Fiber (g): 3 | Protein (g): 8 | Chol (mg): 0



Have the time of you’re life this Thanksgiving. Let’s say it will have less calories!




Red, White, & Blue Snacks: Jackson’s Honest


One of the biggest events in America is here, The 4th of July!! This is the time to have the biggest cheat day ever, I mean like really going in on your favorite meals. What are your favorite snacks? Are you vegan and are you looking for healthier snacks? If so I have the snack for you, the gluten-free snack company called Jackson’s Honest is the real fireworks for this big day. Jackson’s Honest embraces the natural and agriculture of real wholesome living, even more than I have personally experienced in one bag of chips. So fire up those grills and let’s start this celebration early.

Here is my list for the 4th of July:






1.Rippled Red Heirloom Potato Chips:


Native to the high plains of Peru, these highly pigmented Red Heirloom Potatoes are the beneficiaries of a farming heritage back to 6,000 BC. Their burgundy color comes from the same antioxidants found in raspberries, while our wavy ‘ripple’ cut brings out the buttery notes of this heritage potato. These are some of the ways we are committed to using ingredients and methods that are honestly, deliciously better.

Ingredients: Red Heirloom Potatoes, Organic Coconut Oil, Sea Salt

“The Original Coconut Oil Chip.”


OMGG- Oh My Goodness Gracious! This Red Heirloom chips is very light and crispy, with a hint of  fresh coconut and sea salt. This nutritious chip is my greatest health-day ever, I just undeniably  in love with the wavy shape of the chip which makes it fun for dipping.


Here is the perfect dip recipe for this flavor chips:

Homemade Guacamole: Courtesy of the Food Network

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.





2. Salt & Vinegar Potato Chips:



The apple cider vinegar we use combines its sweet apple with the umami of coconut oil and the savory Non-GMO potato to produce a subtle, lasting flavor made possible by the low and slow cooking method we invented to produce coconut oil chips. Never harsh and acidic; these Salt + Vinegar chips are unlike any you’ve ever tried.

Ingredients: Non GMO Potatoes, Organic Coconut oil, Organic Apple Cider Vinegar Powder, Sea Salt, Fructose, Citric Acid and Organic Rice Concentrate.

“The Original Coconut Oil Chip.”


This flavored chips was surprisingly DELICIOUS!! The salty and acidic flavor is nice and light, along with tangy finish. Once again the coconut oil flavor is so good and coconut oil is evident which balances all of the components of the chips.


Here is the perfect dip recipe for this flavor chips:

Homemade Salsa: Courtesy of  the FoodNetwork


3 large ripe tomatoes, diced or 1 (14-ounce) can diced tomatoes with their juice
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, and minced
1 (4-ounce) can chopped green chiles with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil



Combine all ingredients, in a large glass bowl. Stir well with a spoon. Cover with plastic wrap and chill until serving time.





3.Salsa Fresca Tortilla Chips:



Their USDA Organic, Non-GMO Project Verified Salsa Fresca tortilla chips use corn grown by farmers who care about the shared resources of our land and water but also want to protect and preserve the genetic heritage of heritage corn varieties by exclusively using Non-GMO Project Verified Blue corn. And just like the ancient Mayans, we stone grind our Blue Corn using volcanic rock so that the masa retains its hearty feel and flavor. We had to invent a proprietary low-and-slow cooking method to produce the world’s first coconut oil potato chip: well, we had to do the same for making the world’s first organic coconut oil Salsa Fresca tortilla chip. This low and slow cooking process unlocks the taste and nutrition in the Blue Corn. When combined with our zesty Salsa Fresca spice blend – organic jalapeno, cilantro, chili, and tomato – the blue corn and coconut oil shine like no other tortilla chips you’ve ever had.


Organic Blue Corn, Organic Coconut Oil, Organic Tomato Powder, Salt, Organic Garlic Powder, Organic Onion Powder, Organic Cane Sugar, Organic Tapioca Maltodextrin, Organic Jalapeño Powder, Organic Chili Pepper, Organic Cilantro, Citric Acid, Organic Vinegar, Yeast Extract, Organic Rice Maltodextrin, Organic Paprika Extract, Organic Spices, Lemon Oil, Organic Rice Concentrate

“The Original Coconut Oil Chip.”


This has to be purposeful, do you catch the hint the chips are Red, White, and Blue.  I am just having the time of my life, these tortilla chips. The tangy  taste of the tomato and jalapeño brings to life an explosion of two nations emerging.  I have to mention the organic essence of the rich garden flavored seasoning that brings a Fiesta to the 4th of July.


Here is the perfect dip recipe for this flavor chips:

Homemade Guacamole: Courtesy of the FoodNetwork:


3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
1/2 jalapeno pepper, seeded and minced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.



Here my Gluten-Free 4th of July preparation pradise:


I hope you guys enjoyed my  early 4th of July celebration and these mazing treats from Jackson’s Honest? Please visit  http://jacksons-honest.myshopify.com to get your bags of organic living  for the holiday weekend.


Speacial thanks to FoodNetwork.com for providing us with all of these amazing recipes.