Adrienne Smith
Plant based recipe creator Influencer Food Photographer and Styling Pastry Chef Foodie, Sugar-free, gluten-free desserts sold at Whole Foods Markets.
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Adrienne D. Smith is a plant based recipe creator and influencer with a strong and active following on Instagram and Facebook. She is also an aggressive, self- taught pastry, bakery and savory chef with a strong dedication to quality and customer service, as evidenced by her rapid roll out into the Mid-Atlantic Region of the industry's dominant healthy grocer, Whole Foods Market. She possesses excellent computer and money management skills, is extremely well organized, and has a strong knowledge of the baking industry. Adrienne has earned a Bachelor’s Degree in Organizational Management from Eastern College in St. Davids, PA, and graduated magna cum laude from the Bronner Business Institute micro-entrepreneur program based in Atlanta, Georgia. She has also attended a variety of cake decorating classes as well as pertinent baking industry trade shows.
Adrienne is the founder and ceo of Adrienne's Classic Creations, LLC, a young company producing 3 dessert categories perfectly suited for today's “healthier” eating consumer profile. The products for these categories – sugar free, gluten free, and traditional – are made from all natural ingredients, by premier contract bakers, and frozen to insure freshness and then shipped regionally to satisfy the ever growing appetite of the health conscious consumer. Her company became an LLC in 2010, and she has spoken and contributed to different media sources including her growing Instagram page adriennesclassicdesserts; her business Facebook page – also called adriennesclassicdesserts; a guest on Dyana William’s “Soulful Sunday” heard live on 100.3 WRNB-FM in Philadelphia; a guest on the Blog Talk Radio Show “Unfrustrated Entrepreneur;” a guest on Thera Martin Milling’s “News You Can Use” talk show; a guest on Shonte Roddy’s “Biz Talk Live;” being interviewed and featured on Chef Kenzie Osborne’s international vlog because of her unique approach to healthy eating; and several other internet articles. She also conducted a cooking/baking class and demonstration for the graduating chefs at Cathedral Kitchen – one of New Jersey’s largest emergency food providers.
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These are my chewy, no bake Peanut Butter Chocolate Bars. They are vegan, and they are a delicious dessert. And they are simple and easy to make, only needing four ingredients. To get this recipe tap the linktree in my bio then go to Recipes On The Blog. Or go directly to my blog at adriennesclassicdesserts.com/recipes/. If you’d like to see some great kitchen essentials, check out the ones I use at Adrienne's Kitchen Essentials. https://adriennesclassicdesserts.com/
This is my Vegan Caramel Chocolate Popcorn. I made it using some delicious caramel flavored, nondairy chocolate chips on the popcorn, which made this snack both sweet and slightly salty, with a light and delicious taste. To get this recipe tap the linktree in my bio then go to Recipes On The Blog. Or go directly to my blog at adriennesclassicdesserts.com/recipes/. If you’d like to see some great kitchen essentials, check out the ones I use at Adrienne's Kitchen Essentials. https://adriennesclassicdesserts.com/
This delicious Vegan Jambalaya is the ultimate comfort food for a chilly day. Made with plant based sausage, black beans, chopped tomatoes, brown rice and white onions, it’s super tasty, flavorful, and very nutritious. The spice combination helps to deliver a kick. This could very easily become a favorite main dish. To get this recipe tap the linktree in my bio then go to Recipes On The Blog. Or go directly to my blog at adriennesclassicdesserts.com/recipes/. If you’d like to see some great kitchen essentials, check out the ones I use at Adrienne's Kitchen Essentials. https://adriennesclassicdesserts.com/
If you really like chocolate bars, then you will love these Vegan Chocolate Bars. The combination of nondairy vegan chocolate, peanut butter, coconut flakes and sugar free maple syrup made these bars a smooth and creamy delight. The coconut flakes added some texture to the bars. And the crust tasted like a crunchy cookie. They are a perfect dessert, complete with a great flavor and a subtle sweetness. You can try making these for your family this coming holiday season by checking out my 60 Healthy Seconds Video later today. Then make it for your family, and leave a comment below. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
This flavorful Baked Potato Soup is a comfort food that will truly warm you up. It’s rich and creamy, and an excellent hearty and healthy food. With ingredients like russet potatoes, vegetable stock, garlic, almond milk, and caramelized onions this soup can easily be a main dish as well as a great lunch. To see some recipes like this one, tap the linktree in my bio then go to Recipes On The Blog. Or go directly to my blog at adriennesclassicdesserts.com/recipes/. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page. https://adriennesclassicdesserts.com/
I baked these rich and delicious Vegan Cinnamon Rolls for breakfast. They were tasty and gooey. The cinnamon flavor gave these a sweet and delicious taste. To get this recipe tap the linktree in my bio then go to Recipes On The Blog. Or go directly to my blog at adriennesclassicdesserts.com/recipes/. If you’d like to see some great kitchen essentials, check out the ones I use at Adrienne's Kitchen Essentials. https://adriennesclassicdesserts.com/
These Vegan Chocolate Peanut Butter Brownies were moist, chocolatey and delicious. They were made using nondairy chocolate chips and some organic, creamy peanut butter. You have to try these to see how really good they are. You can find this and other delicious recipes by tapping the linktree in my bio then go to Recipes On The Blog. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page. https://adriennesclassicdesserts.com/
Roasted Tomato Pasta Ingredients: 2/3 lb. of chickpea pasta 1 Pint of cherry tomatoes, sliced 1 Tablespoon of avocado oil or olive oil 8 oz. of Mushrooms, sliced Himalayan salt and pepper 1 Tablespoon of olive oil 1 Tablespoon of Italian seasoning 1 Shallot, sliced 1/2 Cup of sun-dried tomatoes, finely chopped, jarred, drain excess oil 1 Teaspoon of onion powder 1 Cup of pasta cooking water 1 Tablespoon of olive oil 1 Tablespoon of tomato paste 1/3 Cup of packed finely chopped basil or parsley Juice of 1/2 lemon, (optional) Directions; -Cook pasta according to directions on packaging. -Preheat the oven to 400F degrees. Slice tomatoes and add to a medium bowl with 1 Tablespoon of olive oil and seasoning. Toss and add to baking sheet with parchment paper. Bake approximately 20 minutes until the tomatoes start to release juices. -Then cook pasta according to directions on packaging. Reserve 1 cup of pasta cooking water prior to draining. -In a cast iron skillet, add the chopped mushrooms and olive oil. Then cook for approximately 10 minutes until mushrooms are browned, then add shallots. Cook for another 5 minutes, then stir. -Add the sun-dried tomatoes, all the seasonings, and the tomato paste. Stir and cook for another minute. Add the pasta cooking water, stir then add cooked pasta and herbs. Mix well and squeeze in lemon juice, (optional). Add the roasted tomatoes, combine and serve. Enjoy!
This Roasted Tomato Pasta is one of those comfort foods that is perfect for the season. I used some chickpea pasta, roasted grape tomatoes, and sautéed white mushrooms as some key ingredients. My spices really turned up the flavor, and this dish had a nice kick to it. And it was rich and delicious. To see some recipes like this one, tap the linktree in my bio then go to Recipes On The Blog. Or go directly to my blog at adriennesclassicdesserts.com/recipes/. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page. https://adriennesclassicdesserts.com/
You have got to try these moist and delicious Vegan Chocolate Chip Muffins. They are bite size and they melt in your mouth. What’s your favorite muffin? You can find this and other delicious recipes by tapping the linktree in my bio then go to Recipes On The Blog. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page. https://adriennesclassicdesserts.com/
Vegan Plant Based Sausage and Beans Ingredients: 1 Yellow onion, chopped 1 1/2 tablespoon of olive oil 2 Romano peppers, sliced and seeds removed 1/4 Teaspoon of dried red chili flakes 1/2 Teaspoon of smoked paprika 1 Tablespoon of Italian seasoning 1 Clove of garlic, minced 50 ml of vegetable broth 2 400g cans of chopped tomatoes 1 400g can of butter beans, drained and rinsed in cool water 80 ml of water (optional if needed) Bunch of fresh basil 4 Plant based vegan sausages, slices (Beyond Meat) 1/2 Teaspoon of Himalayan salt 1/4 Teaspoon of black pepper Directions: -Heat the oil in a large pot and sauté the onion and 1/4 Teaspoon of Himalayan salt and cook over low heat for about 20 minutes. Sauté the onion until translucent and soft. -Then turn up the heat to medium then add the chili flakes, smoked paprika and Italian seasoning, cook for a minute then add the garlic and cook for about another 2 minutes. -Pour the vegetable broth into the pot and stir, then add the canned tomatoes. Combine Ingredients. Add the peppers, beans, and seasoning. Stir well then cover with a lid, turn down the heat a little and leave to simmer for about 10 minutes. While the stew is simmering, cook the sausage in a little olive oil. Once they are cooked, remove from the pan and pat dry. Cut sausage in slices. Turn up the heat to medium then leave the stew to reduce for about 10 minutes. Serve with mashed potatoes and sausage. Garnish with chopped basil and enjoy!
This Vegan Plant Based Sausage and Beans recipe was the right comfort food for a chilly fall day. It was hearty and full of flavor, and the spices gave it a nice kick. The plant based sausage added extra flavor. You can serve it with whipped potatoes or quinoa. Tune in later today for my 60 Healthy Seconds Video post to see how this recipe was made. Then make it for your family, and leave a comment below. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page.
My Vegan Walnut and Raisin Cookies were chewy and delicious. They were also easy to make. Check out the recipe on my blog. What’s your favorite cookie? To see some recipes like this one, tap the linktree in my bio then go to Recipes On The Blog. Or go directly to my blog at adriennesclassicdesserts.com/recipes/. If you’d like to see some great kitchen essentials, check out the ones I use on my Shop Page. https://adriennesclassicdesserts.com/