Vegetarian Three Cheese White Bean Buffalo Dip

The original recipe is from the Ambition Kitchen. I’ve made this recipe many times and we love it. I’ve made their instructions a little more concise below. Enjoy!

Watch Instagram Reel here!


The base-

  • 1 15oz can of white beans, drained and rinsed well
  • 4oz cream cheese
  • 1/2 cup of plain whole milk Greek yogurt
  • 2/3 cup medium or hot buffalo sauce

The mix ins-

  • 1 15oz can of white beans, drained and rinsed well
  • 3/4 cup shredded mozzarella cheese
  • 3/4 cup sharp cheddar cheese
  • 1/4 cup diced green onion

The garnish-

  • Fresh cilantro and or extra green onion
  • Extra cheese

For serving-

  • Pretzels, carrot sticks, celery, chips, pita chips


Step 1-

  • Preheat oven to 375 degrees
  • Grease a 9 inch oven safe skillet or a 8×8 inch dish with nonstick cooking spray. Set aside.

Step 2-

  • In the bowl of a food processor, add 1 can of white beans, cream cheese, Greek yogurt and Buffalo sauce
  • Blend until smooth
  • Pour it into prepared skillet or dish

Step 3-

  • Gently stir remaining can of white beans, 1/4 cup mozzarella, 1/4 cup cheddar cheese and green onion. Spread evenly.
  • Top with extra shredded cheese green onion garnish. Bake 25-30min until cheese is bubbling and slightly golden brown along the edges. (I always put it under the broiler for a few minutes).


xxoo Kate

No Bake Energy Balls

Everyone loves these in our house! They’re fun and easy to make and not too bad for you!


-2 cup rolled oats or old fashioned oats (I use Better Oats)

-1/2 cup honey, maple syrup, or agave syrup -1 cup peanut butter or almond butter (I use Agave in the Raw)

-1/2 cup chocolate chips

-1 pinch of sea salt (optional)

-2 teaspoons vanilla extract (I use this homemade recipe)

-1/2 cup unsweetened coconut (optional: toasted first)

-4 tablespoons ground flaxseed (I used Super Seeds because I had them on hand)


Combine all of the ingredients (sometimes melting the peanut butter a little helps), mix well, chill the mix in the fridge for 20 minutes or so, then roll them up into balls with your hands!

You can add different kinds of chocolate chips, cinnamon, raisins etc. They always turn out so good. I store mine in an airtight container in the fridge. YUM!

xxoo Kate

3 Ingredient No-Bake Cereal Bars, So Yummy!

The easiest no-bake cereal bars ever! Only 3 ingredients!! I’m going to get straight to the point…


– 4c of cereal (I used Cascadian Farms Purely O’s)

– 3/4c of peanut butter (almond or sunflower work fine)

– 3/4c of syrup (I used Agave in the Raw but maple works well too)


Measure out the cereal in a bowl and set aside. Combine the syrup and peanut butter together in a separate bowl. Melt it on the stove or in the microwave, stir well. Pour it over your cereal and mix until well blended. Pour it into a dish lined with parchment paper, pack lightly and refrigerate for at least 30 minutes to set up. So easy and so yummy!

xxoo Kate

Homemade Vanilla Extract

Only two ingredients!

This year I wanted to try my hand at some homemade Christmas gifts for friends and family. I found a vanilla extract recipe that was simple and easy and with small children here at home, I’m all about that! Get it done quickly and with minimal effort… but with love of course! I won’t make you read through a long intro like most recipe pages do so here it is—

What are the two magical ingredients? Vanilla beans and vodka! Some let them infuse for as little as 8 weeks but 6-12 months is ideal.

Homemade vanilla extract is easy to make. It tastes WAY better than store-bought too, because it’s pure and strong and it’s not filled with artificial additives.

1. Vanilla Beans. You can find vanilla beans at most grocery stores in the spice aisle. I called around my area to see what the stores had to offer and a few places carried them but they were $$$. One of my local spice shops was selling them for $10+ PER BEAN. That wasn’t going to work. I needed at least 30 beans! You’re going to want Madagascar or Tahitian beans when picking some out. Look for the label “Grade B” because they are sold specifically for extracting purposes. Grade A will work fine if you can’t find B. I highly recommend these beans. They’re long and plump and the price is excellent. I got 3 packs for a total of 30 beans.

Madagascar Vanilla – very common and has a creamy and rich flavor

Mexican Vanilla – has a darker, almost smoky flavor

Tahitian Vanilla – also very common and has a rich floral flavor

2. Vodka. Vodka is most commonly used for making vanilla extract but you can also use bourbon, brandy or even rum! It’s rare that people suggest buying the cheap stuff but in this case, it really doesn’t matter what kind of vodka you use because the vanilla flavor takes right over. Just make sure it is 80 proof. Avoid flavored vodka because it uses artificial flavors which kind of defeats the purpose of making this recipe. We used Smirnoff and got the big 1.5L bottle.

3. Glass jars. If you’re keeping this for personal use, I suppose you could just use the vodka bottle, however if you’re making gifts you’ll need some jars to put them in. Glass is best! I chose these because of the rubber seal and style of the bottle.

4. A Funnel. Completely optional. I didn’t use one but I imagine it would be very helpful!

I like to cut the beans in half before placing in the bottles.

Store the infusing vanilla out of direct sunlight and give it a little shake once per week.

5-6 beans makes 8 ounces of vanilla extract. I purchased six 8.5oz bottles, a 1.5L bottle of vodka, 30 vanilla beans and then we were all set!

While not necessary, if you let the vanilla sit 12+ months, it’s is incredible! If you have the patience, let it sit!!

As you begin to use your vanilla, you can refill with vodka each time. Give it a shake after you refill and before each use. (Beans will become a little slimy if they’re not fully submerged). If gifting, you can remove the beans beforehand. Unused aged vanilla extract (with beans fully submerged) will last several years. Without the beans, it will last almost indefinitely! If it smells good, it’s good to use. Eventually the flavor will start to weaken and you can just add new beans!

Did you make this recipe? Tag me @candidlykatelyn on Instagram so I can see!

Stay tuned because I plan to try some homemade soaps and beeswax candles soon!

xxoo Kate

Chicken Pot Pie Recipe


I wanted to share this super simple chicken pot pie recipe because if you’re in a cold climate like me, sometimes you just crave comfort food.

What you will need:

  1. 1 can of cream of potato, cream of mushroom OR cream of celery soup
  2. 1 12-16oz bag of frozen veggies (carrots, corn & beans mix)
  3. 1 top and bottom pie crust
  4. 1 large chicken breast (I prefer to use two small)
  5. Salt and pepper


  1. Cook the chicken however you’d like. We cut up the breasts into small cubes and use a skillet on the stove to cook ours.
  2. Mix soup, chicken, vegetables (frozen is fine) and seasoning.
  3. Put bottom pie crust in 9 inch baking dish. We prefer to use a glass dish.
  4. Add the mixture to the bottom crust.
  5. Top with top pie crust and pinch around the edges. trim excess crust around the edges.
  6. Cut a little design or a few slits on the top to vent.

Bake at 425 degrees for 30-40 minutes until heated through and browned on top – That’s it!!

xxoo Kate

My favorite oven mitt can be bought here!