Non dairy, Recipes, Sides, Vegan

Molly’s Butternut Mashed Potatoes

Happy Wednesday Everyone!

How are you all pulling through this week? I’m enjoying it thus far. I am sharing all of these different recipes with you, so I am happy. Today I am bringing you a recipe inspired by my best friend, sister from another mister Molly. So our friendship goes back to when we were both 10 years old…..we’re both 31 now. We have bonded over many things but the one thing we bond over the most is food. This recipe comes after a conversation she and I had about different ways to cook Butternut Squash since it is the season for it. She mentioned that she had made this for dinner for her family one night and raved about it. I got the chance to make it and I cannot believe how delicious and nutritious this side dish really was. It had this creaminess to it that reminded me of cheese. It wasn’t stringy. I truly loved it. Molly thank you for inspiring this recipe.



I got thunderous applause when I made this for my family. It appealed to everything we liked but it was lighter and more nutritious. These are the recipes I enjoy because it enhances something I love without compromising taste or healthiness. If you want to skip potatoes, you may use cauliflower instead, but the process is obviously going to be different.
Have you tried this out yet?

Comment below and #tctastytravels on IG with pictures!
Signing off!

COPYRIGHT © 2018 · Tashalee’s Tasty Travels

desserts, October Recipes

My Pumpkin Spice Cupcakes with Maple Cinnamon Cream Cheese Frosting

I think by now, you all know how much I really love the Fall season. The leaves are changing into pretty hues of yellow, orange, and brown. The air is starting to become brisk. And you can find pumpkin spiced everything everywhere you go. No, I am not basic, I just like the spicy flavor that you get in pumpkin spice cake

I made this one day on a total whim. I wanted a cake with pumpkin, but I wanted that pumpkin spice element that I yearn for this time of year. The original recipe had the frosting as a buttercream and also used a Boxed Mix Cake. Honestly, there is nothing wrong with using a box. I went with a cream cheese rather than a buttercream because with any spice cake, I like the balance the tanginess a cream cheese brings to it. Buttercream with spice cake for me just doesn’t always work. I find the sugary sweetness of a buttercream mutes all the spice flavor.


This barely survived a week in the house with the family… scratch that, it barely survived a week with me… oops. Yes, I have the worst sweet tooth. I blame it on my dad, he’s diabetic. I am not but I take it seriously. I try my best to be mindful. That is also why my recipes are an interesting blend of everything I’m exposed to. This cake was so filling and lush. All the flavors came together so nicely. It was never dry and for some odd reason, I kept finding myself wanting more and more of it.

I got to thinking that I may want to try this with chocolate cream cheese or something fluffy. Ganache would end up overpowering the pumpkin flavors and just take over the cake completely. When I do it, I will share it with you guys. If you guys end up doing it, please let me know what works and doesn’t work for you.

Have you tried this out yet?

Comment below and #tctastytravels #pumpkincake on IG with pictures!

Signing off!

COPYRIGHT © 2018 · Tashalee’s Tasty Travels

chicken, Entrees, One Pot Meals, Recipes, soup

My Shredded Chicken Chili

Chili is one of my favorite things about the cool weather. I can’t eat chili unless it is cool outsides. Otherwise, it just seems a bit much. I have so many fond memories of chili. I’d be coming back from school and the smell of nice warm chili to feed my cold little body permeated the air. It was monumental and the weather had to be crappy for us to get chili as soon as we go home. As we got older, it became a staple for whenever the weather gets cold. I always like to think of this as a Fall meal. I can’t lie, my brother took the prize for best chili once he started cooking his own. We unanimously agreed the torch was passed to him. He also doesn’t live with us so I learned to make it myself. I’ve made it with ground beef, ground turkey, and vegan crumbles.

One day, I decided I wanted chili but we didn’t have any ground meat or vegan crumbles (I’ve made Vegan Chili before, same as this just change the chicken out for Vegan Crumbles) We had plenty of chicken so I thawed some thighs and breast. I ended up boiling it with some cumin and a little bit of complete seasoning and water. Just until it came off the bone. I left it in bigger chunks because I figured since it was going to simmer for a little while, I might as well leave it as bigger chunks since it will continue to break down. Great idea!

I didn’t think the family would like the ad lib on the family favorite. I was so wrong! Truthfully, it survived the night and then didn’t survive the next day. Let me also add that the next day, it tasted soooooo much better.


One thing to note is that you can make this chili however you see fit. Want to use chicken? Great. Make it vegan? #tctastytravelsveganchili Want to use organic beans or the beans you have boil? Go right ahead! Want to use fresh corn? By all means. This is just what I happened to have on hand. It was still delicious and fresh!
Did you get to make it? Share your pictures with me below and #tctastytravels on IG.

Thanks for visiting me today!

Signing off!

COPYRIGHT © 2018 · Tashalee’s Tasty Travels

Non dairy, Recipes, Sides, Vegan

My Almost Dairy Free Pumpkin Macaroni and Cheese

Hey Guys! It is the end of the month and we are that much closer to my favorite time of the year, October. People often ask me why do I enjoy it so much? In short, it is a magical time for me. I don’t mean this in a sacrilegious way. I mean that it is just as enchanting to me as Christmas is for others. Taking away the evil connotations and how it is described as the devil’s holiday, I have happy memories with my family. From gatherings to movie nights with special treats we loved. Our neighborhood wasn’t really safe when we were growing up so my mother made the most of it. We’d watch movies that we loved and we got bags of candy tailored to what we liked. As I got older, I still enjoyed it for those principles. It had nothing to do with it being an evil Pagan holiday for devil worshippers or anything like that.

One of our staples growing up for a quick lunch was always macaroni and cheese. I can’t say that it is a Hispanic thing because I knew a lot of friends who also did the same thing. It was affordable and filling enough to keep us good from lunch all the way to dinner. I ate this often so it is a comfort food for me. Having to give it up when I became lactose intolerant was absolute torture.  So finding an alternative that could pass for the real thing was important to me.

A while back, I was tasked with making Macaroni and Cheese from scratch for a baby shower. I had only made it once here at home but I was confident in my ability to get it done.  It was a success and if you follow my blog, you’ll see the posted the recipe. Random fact. I am lactose intolerant. So even though I had a bowl of this delicious mac and cheese, not too long after was I feeling sick to my stomach.  It sucks because I wasn’t always lactose intolerant, it happened in my 20s. It gets weirder when there are times I can consume dairy just not certain types. So I guess it is a mild lactose intolerance. It has forced me to explore other alternatives rather than give up dairy completely.

Alas! I found myself exploring dairy free kinds of milk like coconut, almond, cashew, soy, even the blends…My favorite being the almond coconut blend. I’ve tried the cashew almond blend but I always come back to the almond coconut. Obviously, there are the sweetened and unsweetened versions as well as vanilla and original flavors. When I first started consuming these kinds of milk, I had to always get sweetened vanilla because I couldn’t get past the taste or consistency at first. Eventually, it just became like regular milk to me. Then I found Tofutti (Tofu Non-Dairy Cream Cheese) and cheese shreds that were also dairy free. I rejoiced!

On my quest to enjoy dairy-free foods and desserts, I explored using these mediums in place of milk…It worked well with my oatmeal…The coconut almond milk worked great with Farina(Cream of Wheat porridge I grew up with and still enjoy as an adult.) My ultimate test was when I decided to try out a Dairy Free Fettuccine Alfredo with chicken, shrimp, and kale. I will post the recipe and tutorial for that at a later time. It was exquisite. I had tricked my family into thinking that it was regular Alfredo. It had to be one of the many great dishes I’ve prepared at home.

I decided to look for something that would give me the creamy texture I need while still being nutritious and not as heavy as the baby shower macaroni and cheese(check a few posts ago.) I found this recipe from Olivia’s Cuisine that baffled me. A Stove-top Pumpkin Mac and Cheese. Who would’ve thought to use pumpkin? I have seen recipes where pureed butternut squash is used. But not pumpkin. She happens to use regular dairy products. I only plan on using one on a technicality, which is the Canola Oil Butter. Besides that, it is practically dairy free. To make it totally dairy free, you can use a dairy free butter of your choice.

She used pumpkin puree, veggie broth, veggie pasta, and some kind of fontina cheese. You can take a look at her recipe here. I was sold not only by the fact that this would make a great recipe to try out for you guys but also something quick and easy for those summer nights. I ended up making a few modifications to enhance it.

For starters, I swapped out all of the dairy ingredients for dairy free. I went with whole wheat pasta because it is healthier and I think the dish itself is actually very nutritious. I also skipped the veggie broth but I added my own seasonings which you will find below. This is all done on the stove top and doesn’t take long at all.

Almost Dairy Free Stovetop Pumpkin Macaroni and Cheese

Inspired by the recipe from Olivia’s Cuisine

Almost Dairy Free Stove Top Pumpkin Macaroni and Cheese


This macaroni and cheese was divine. I have made non-dairy foods before but this is delicious. The pumpkin gives it a silky and velvety texture that can easily be confused with real cheese. I also loved how you couldn’t even tell it was pumpkin since the flavor didn’t come through. One of the pickiest eaters is my dad and he loved this dish as much as I did. I hope you enjoyed this recipe.

Signing off,

Tashalee C.

Recipe by: Tasha C.
Photo By: Kirbie Cravings

COPYRIGHT © 2018 · Tashalee’s Tasty Travels


My Sweet Potato Cheesecake Squares

Good Afternoon Foodies!

Today I am bringing you a dessert that is just perfect for this season. We are finally hitting Fall and I couldn’t be any more excited. The original recipe for this can be found here.

I made a few changes like swapping out the ricotta and using cottage cheese instead. I used cinnamon graham crackers and added vanilla to the actual cheesecake mix.

Sweet potato cheesecake graphic

This can be served with Cool Whip or any other whipped cream you want with these.

I can tell you they were a smash in my home. They survived 1 night and that was until my brother came over.

I really hope you guys like them!

I’d love to see pictures of yours!

You can share them below or #tctastytravels on IG!

Signing off,
Tasha C.

Recipe: Tasha C.
Photo By: Talk English Schools

COPYRIGHT © 2018 · Tashalee’s Tasty Travels


My Crunchy Fish Tacos

What it do foodies?

Today I am bringing you guys another taco recipe. I know a lot of you loved the Jerk Chicken Tacos I did last year. So why not share some of my favorite recipes and versions with you guys? These tacos I have made a few times. The recipe is inspired by a recipe I had used from the food network which can be found here.

My recipe has quite a few variations to it. For starters, I do not use Tilapia since it has been discovered that it really isn’t that good for you. In fact, it is a man-made fish and is chock full of carcinogens and chemicals. The other changes I make are with the mayonnaise, the sour cream, and cabbage. I use Vegan Mayonnaise because it is better for me and lactose-free sour cream or vegan sour cream since I am lactose intolerant.

This recipe wasn’t one of my favorites at first but then I had to do my own thing with it and now it is a staple in my house.

crunchy fish tacos

I love any and all types of tacos. But I do like how incredibly light these are and how they don’t bother my stomach. I think I may try a variation with the sauce and add avocado to it.

Please share and post your pictures either here or tag me #tctastytravels on IG.

Signing off,

Tasha C.
Recipe: Tasha C.
Picture: Kitchen Konfidence

COPYRIGHT © 2018 · Tashalee’s Tasty Travels


My Bread Pudding

Ahoy hoy there foodies!

I hope the week is going great for all of you as it is for me!

Today I am bringing you guys a recipe from when I was actually still in Culinary School. Yes, once upon a time, I went to Monroe College and completed the Baking and Pastry Arts program back in 2013. It was one of my proudest moments because I redeemed myself there. I also learned so much. A good portion of the recipes I will be posting have come from my time as a Pastry Chef and Cupcakery Owner.

I never really cared for Bread Pudding because I was used to the Hispanic one. Then Chef Molloy rocked my work when he introduced me to this. The ice cream it was paired with was one of the best I had ever had. Later on, I now realize it was just Condensed Milk Ice Cream. It is still great because it compliments the spicy notes in this dish.

According to the Chef who taught me everything I know, he told us in our second week that bread pudding is basically a pudding that is meant to be more cake-like than anything. I have carried this with me. I still like this one better than my mother’s and that is a huge deal considering most of my recipes are reboots to hers.

My bread pudding

I hope you guys love this recipe. It is super simple and most of the ingredients are probably already in the pantry.

I really want to see your pictures of this. Please share and post your pictures either here or tag me #tctastytravels on IG.

Signing off,

Tasha C.

Recipe: Tasha C.
Picture: Live Well Bake Often

COPYRIGHT © 2018 · Tashalee’s Tasty Travels