Fragrant Vanilla Cake

Author: Amy Lyons O’Neil

  • Vegan Chocolate Pistachio Shortbread Cookie Sandwiches

    Vegan Chocolate Pistachio Shortbread Cookie Sandwiches

    I was craving some dark chocolate short bread and my Mom had just gifted me with a jar of pistachio butter, so I thought why not combine the two and make Vegan Chocolate Pistachio Shortbread Cookie Sandwiches?! After all chocolate and pistachios are amazing together, look at all the Dubai chocolate items in the last few years everyone is buying! These turned out so delicious I had to share!

    I love shortbread cookies because they are so simple to make with few ingredients. And I usually just press them into a pan, score them and bake them, this time I cut them into hearts since I wanted sandwich cookies. For the flour I used whole wheat pastry flour, but if you preferred all purpose or a gluten free all purpose baking flour, those would work as well.

    I added plenty of cacao to the butter as well as a hint of vanilla to make these extra delicious! They smelled amazing, like brownies while baking! Once they had cooled I filled them with pistachio butter, and I could not wait to try them!

    They turned out so delicious, buttery melt in your mouth sweet dark chocolate shortbread the perfect pairing with the salty rich creamy pistachio butter! If you are a fan of chocolate and pistachios, definitely give these Vegan Chocolate Pistachio Shortbread Cookie Sandwiches a try!

    Vegan Chocolate Pistachio Shortbread Cookie Sandwiches

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1/3 cup unsweetened cacao powder
    • 1 tsp pure vanilla extract
    • 1/2 tsp baking powder
    • 1 3/4 cups whole wheat pastry flour
    • 1 cup pistachio butter

     

    Instructions:

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the cacao powder, vanilla and baking powder until well incorporated.
    4. Mix in the flour until the dough is uniform in color.
    5. Place the dough on a piece of parchment and roll it out to 1/4 inch thick.  Cut into shapes with a medium sized cookie cutter. Carefully move to a parchment lined baking sheet, and re-roll any scraps and cut out more cookies. Sprinkle with granulated sugar.
    6. Remove from the oven,  and let cool completely in the pan.
    7. Spread the pistachio butter (about 2 tsp over the bottom of half the cookies, and sandwich them together with the bottom of the remaining cookies (you want the bottoms on the inside because they are less pretty).
    8. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Golden Milk Shortbread Cookies 

    Vegan Golden Milk Shortbread Cookies 

    I love golden milk, it’s so warming and comforting and delicious! Definitely one of my favorite before bed treats! And I also love shortbread, because of its delicious buttery texture. So I was thinking, why not combine the two?! So a few weekends back I made some Vegan Golden Milk Shortbread!

    One of the things I love about shortbread is that it is quick and easy to make! Normally I just press a batch into a removable bottom tart pan and score it to make it even easier (if you do this, you’d need to bake it longer, probably 25 minutes instead of 15) but this time I decided to roll it and cut it into shapes. I thought some stars would be cute since golden milk is so yellow.

    It’s a little more work but so worth it! I added the warming golden milk spices, turmeric, ginger, cinnamon, cardamom plus some vanilla and it was so aromatic! It smelled amazing while baking! After it had cooled down I drizzled it with some vegan white chocolate to make it extra delicious.

    It turned out so yummy! It was buttery, rich and melt in your mouth with warming sweet spices, the mellow white chocolate the perfect topping! It is perfect paired with tea or coffee for a mid morning snack! My husband loved it too and ate most of it in just a few days. If you love golden milk, definitely give this Vegan Golden Milk Shortbread a try!

     

    Vegan Golden Milk Shortbread Cookies 

    Makes 28 cookies

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup unbleached granulated sugar
    • 3/4 tsp turmeric powder
    • 3/4 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cardamom
    • 1 tsp vanilla bean powder
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour
    • granulated sugar for topping
    • 1/2 cup vegan white chocolate chips (I used Pascha brand)

     

    Instructions:

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, until the butter and sugar are well incorporated.
    3. Mix in the vanilla and spices and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Turn the dough out onto a sheet of parchment, and roll out to about 1/4 inch thick.  Place on a sheet pan and put in the refrigerator for 15 minutes.  Cut into medium sized cookies, and use a spatula to transfer them to a parchment lined tray (being careful not to stretch them).  Re-roll any scraps and cut also.  Sprinkle cookies with granulated sugar.
    6. Place in the oven and bake for about 15 minutes until set.
    7. Remove from the oven, and let cool completely.
    8. Melt the vegan white chocolate in the microwave in 30 second intervals, or in the top of a double boiler.  Drizzle over the cookies, and let set (it will set quicker if you set them in the refrigerator).
    9. Enjoy!

     

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Blueberry Chocolate Eggs 

    Vegan Blueberry Chocolate Eggs 

    Even though the stores are filled with Easter candy, I like to make my own goodies every year, because most of the stuff I see at the store is not vegan, and is made with processed ingredients.  I am not going to lie, I used to love that stuff as a kid.  Chocolate was my favorite.  Jelly beans and Peeps not so much.  I loved the chocolate bunnies of course, because who doesn’t like trying to eat like 10 oz of chocolate in one day as a kid.  Malted milk ball eggs were pretty awesome as well, again involving chocolate.  But I really loved the big filled chocolate candies like the Reese’s chocolate eggs, and the Russell Stover raspberry cream eggs.  So, as an adult, that is what I make the most.  I don’t have a big chocolate bunny mold anyhow. But eggs are pretty easy to shape without any special equipment.

    I make peanut butter eggs, because I am a peanut butter obsessed girl, but I also usually make a berry variety of the filled eggs because that was my second favorite.  I decided on Vegan Blueberry Chocolate Eggs this year.  Now I know it is not blueberry season, but not to worry, I used freeze dried berries in these.  Trust me, they have a ton of blueberry flavor packed into a small amount, and they are perfect for making recipes where you don’t want to add a lot of excess moisture (like a frosting for example).  They are my secret trick for adding loads of blueberry flavor.  I added them to a mixture of cacao butter, cashew butter, and coconut butter, which has a white chocolate flavor.  It was so delicious even before I shaped it into the eggs and let it set up.

    Now, I could have dipped them in a vegan white chocolate too, but I decided to go with dark chocolate to contrast the sweet mild white chocolate blueberry flavor of the inside. They turned out so good!  I don’t know why they don’t make blueberry cream eggs to sell in stores, they are amazing! It is really kind of fun making your own Easter candy at home like this.  If you are in the mood for some delicious Easter treats, and a little candy project give these Vegan Blueberry Chocolate Eggs a try!  Trust me, they are much better than anything you can buy at the store!

    Vegan Blueberry Chocolate Eggs 
    Makes 6-8 large eggs

    Ingredients:

    White Chocolate:

    • 1/4 cup raw cacao butter (2 oz) or coconut oil if unavailable
    • 1/4 cup raw cashew butter
    • 1/4 cup raw coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup
    • 1 cup freeze dried blueberries
    • 1/4 cup filtered water

     

    Dark Chocolate:

    • 1/2 cup raw cacao butter (4 oz) or coconut butter if unavailable
    • 3/4 cup raw cacao powder or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • pinch sea salt

     

    Directions:

    1. Combine all of the white chocolate ingredients but the berries and water over a double boiler, and whisk until smooth.
    2. Pulverize the berries in a blender until fine, then whisk into the white chocolate along with the water. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 8 balls, rolling them with your hands and shaping them into eggs.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
    3. Meanwhile, to make the dark chocolate, combine all ingredients in a double boiler, and whisk until combined and melted.
    4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
      Store any leftover truffles in the refrigerator.
  • Vegan Carrot Cake Waffles

    Vegan Carrot Cake Waffles

    When I was little, I loved it when my Mom would make Belgian waffles.  They were light and fluffy and so delicious!  She made a recipe that used egg whites folded into the batter and they always came out just right.  Now as an adult I still enjoy making waffles, and make them quite a bit actually because my husband enjoys them as well. I have come up with a vegan recipe that makes light and fluffy delicious waffles just as delicious as the ones I enjoyed as a kid!  Last weekend I decided to combine one of my favorite spring desserts with the waffles and I made Vegan Carrot Cake Waffles.  It was a snowy day and neither of us wanted to go out so it was perfect, especially for dreaming about spring!

    These waffles are pretty easy to make and so good!  You just whisk everything together and cook them off in the waffle maker! I used whole wheat pastry flour for these, but if you wanted to use regular all purpose flour if you had that on hand or a gluten free all purpose flour such as Bob’s Red Mill gluten free all purpose baking flour that would work as well for a gluten free option (I have used this brand before with success). 

    I included some warming spices I like to use in my carrot cake for these, ginger, cardamom, cinnamon and nutmeg as well as some vanilla so that it had the scent of delicious cake.  And I used shredded carrots as well.  I sometimes include nuts and dried fruit in my carrot cake, but I saved that for the topping on these because I didn’t want to mix them in. 

    They smelled amazing while cooking, just like the cake!  I could not wait to try them!  I topped them off with coconut whipped cream, some toasted walnuts and cranberries, as well as maple syrup.  They were so delicious!  Sweet and fluffy, with warming carrot cake spices, the fluffy whipped cream instead of frosting.  We loved them!  If you are looking for a spring brunch treat, definitely give these Vegan Carrot Cake Waffles a try soon! 

     

    Vegan Carrot Cake Waffles

    makes 8 medium sized belgian waffles

    Batter:

    • 2 cups organic whole wheat pastry flour
    • 1/4 cup granulated sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/2 tsp cardamom
    • 1/4 tsp nutmeg
    • 3 Tbsp ground flax seed, whisked together with 1/2 cup filtered water
    • 2 Tbsp avocado oil or another neutral oil
    • 2 cups light coconut milk
    • 3/4 cup shredded carrots

     

      Toppings:

    • dried cranberries
    • toasted walnuts
    • coconut whipped cream
    • maple syrup

     

    Instructions:

    1. To make the waffles, whisk together the flour, sugar, baking soda, baking powder and sea salt in a large bowl.
    2. Then whisk in the spices,  flax mixture, vanilla extract, oil, and coconut milk together until smooth. Whisk in the carrots.
    3. Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in the oven while you make the others.  If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles.
    4. Serve the waffles with toasted walnuts, dried cranberries, coconut cream and maple syrup!
  • Vegan Iced Oatmeal Cookies

    Vegan Iced Oatmeal Cookies

     

    My husband Eric recently was telling me how much he loved iced oatmeal cookies when he was younger, and so I decided to make some last weekend.  I love oatmeal cookies too, and I remember enjoying the iced ones also when I was younger.  I have never made a veganized version so I thought now would be the perfect time to make some Vegan Iced Oatmeal Cookies!  

    I used my regular oatmeal cookie recipe I had tweaked for my old job where I made lots of vegan baked goods that everyone always loved, and left out the chunky add ins to keep the dough simple.  These use coconut oil as the fat to keep them nice and tender, and brown sugar to make them chewy and caramelly flavored as well and plenty of oats.  I have always loved the texture of oatmeal cookies, they are so chewy and satisfying!

     

    These smelled amazing while baking!  I frosted them with a powdered sugar vanilla glaze, and could not wait to try them! They turned out so delicious!  Soft and chewy, scented with vanilla and cinnamon, sweet and delicious with the glaze!  These are perfect with a cup of coffee for a snack!  My husband Eric loved them as well, and they were gone pretty quickly!  If you are looking for something delicious to bake, definitely give these Vegan Iced Oatmeal Cookies a try! 

    Vegan Iced Oatmeal Cookies

    Makes 16 large cookies Ingredients:

    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp water
    • 3/4 cup coconut oil, warmed to liquid
    • 1 1/2 cups brown sugar
    • 1 Tbsp pure vanilla extract
    • 1 tsp cinnamon 
    • 1 1/2 cups whole wheat pastry flour or oat flour
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 3/4 tsp sea salt
    • 3 cups old fashioned rolled oats

     

    Glaze:

    • 1 cup powdered sugar
    • 2-3 Tbsp plant based milk
    • 1/2 tsp pure vanilla extract

     

    Instructions:

    1. Preheat the oven to 350F degrees with the rack set at the middle position.
    2. Mix together the flax seed and water in a small bowl.
    3. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax mixture, vanilla and cinnamon and mix until well combined (the mixture will become very thick).
    4. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined.
    5. Roll the dough into 16 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 15 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    6. Once cool, whisk together the powdered sugar, milk and vanilla until smooth (if it is too thick add a little more milk, too thin a little powdered sugar, it should be thick enough that it coats the cookie tops nicely but not so thin it doesn’t dry).
    7. Dip each cookie top into the glaze and let the excess run off.  Set on a rack or tray.  When they are all finished let the glaze set.
    8. Enjoy!
  • Vegan Strawberry White Chocolate Lavender Truffles

    Vegan Strawberry White Chocolate Lavender Truffles

    I’ve always loved making candy around Valentine’s Day! I love all things chocolate and so this year I decided to make some Vegan Strawberry White Chocolate Lavender Truffles! Berries and chocolate are one of my favorite combinations and I love lavender and chocolate and lavender and berries as well!

    For the white chocolate cream filling, I used a combination of cacao butter, cashew butter And coconut butter with some maple syrup to sweeten. It makes for a rich white chocolate cream center that is heavenly on its own or delicious when flavored.

    I added vanilla and strawberries and a little lavender and it was perfect! I dipped these in melted dark chocolate and I could not wait to try them!

    They were so heavenly! Rich, creamy white chocolate berry centers with a hint of lavender and vanilla and the perfect amount of dark chocolate to balance it all out! These Vegan Strawberry White Chocolate Lavender Truffles would make the perfect home made Valentine’s Day treat!

    Vegan Strawberry White Chocolate Lavender Truffles
    Makes 10 chocolates

    Ingredients:

    White Chocolate:

    • 1/4 cup cacao butter (2 oz) or coconut oil if unavailable
    • 2 Tbsp raw cashew butter
    • 1/4 cup coconut butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup
    • 1 cup freeze dried strawberries
    • 2 tsp dried lavender flowers
    • 1/4 cup filtered water

     

    Dark Chocolate:

    • 1/2 cup cacao butter (4 oz) or coconut butter if unavailable
    • 3/4 cup cacao powder, or unsweetened cocoa powder
    • 1/4 cup maple syrup
    • pinch sea salt

     

    Directions:

    1. Combine all of the white chocolate ingredients but the berries and water over a double boiler, and whisk until smooth.
    2. Pulverize the berries in a blender until fine, then whisk into the white chocolate along with the lavender and water. Place in the freezer for about 15-20 minutes until it is firm enough to scoop. Scoop into 12 balls, rolling them with your hands until smooth.   Place on a parchment lined tray, and place back into the freezer until firm, about 30 minutes.
    3. Meanwhile, to make the dark chocolate, combine all ingredients in a double boiler, and whisk until combined and melted.
    4. Once the filling has firmed up, dip each chocolate into the dark chocolate, being sure to let the excess drain off, and place back onto the tray (I like to set mine on a fork to allow it to drain better). Once they are all dipped, set them in the freezer until hardened.
      Store any leftover truffles in the refrigerator.
  • Vegan Raspberry Shortbread Sandwich Cookies

    Vegan Raspberry Shortbread Sandwich Cookies

    I have been craving shortbread lately, so I recently made some chocolate orange shortbread cookies, but I thought something with vanilla might be good too!  Maybe something for upcoming Valentine’s Day with some raspberry jam!  So I made some heart shaped Vegan Raspberry Shortbread Sandwich Cookies!  I wasn’t sure how they would turn out, because although I have made variations of this shortbread dough many times, I wasn’t sure how it would behave as cut out cookies, since I am usually lazy and just bake it in a pan.  But it turned out perfect! Will definitely be doing this again.

    I used Earth Balance for the vegan butter in these, since shortbread needs a good amount of butter and it works well, but you can use whichever vegan butter you have on hand.  They have granulated sugar, but if you preferred something less processed like maple sugar that would be good as well, they will just be darker cookies.  For the flour I used whole wheat pastry flour because it is what I prefer, but if you don’t have any on hand regular all purpose flour would work as well.  Or even a gluten free all purpose baking flour for a gluten free option (I have use Bob’s Red Mill gluten free all purpose baking flour and it works well).  I used vanilla bean powder in these, but you can just use vanilla extract if you prefer, a tsp.

    I wanted to cut these into hearts, because I love cutesy Valentine’s Day stuff, it is one of my favorite holidays decoration wise.  I also just love hearts!  This dough rolled out pretty nicely, but if you find it is too soft, you can refrigerate it briefly.  I also recommend using a spatula to move the hearts once you cut them out to prevent stretching.

    These cookies smelled amazing while baking!  I knew they would be delicious!  To make them pretty and even tastier, I drizzled the top cookies with some vegan white chocolate!  I filled them with some really good raspberry jam that Eric’s Dad made and they were amazing!  I love the combination of a sweet tart raspberry filling with vanilla cookies or cake!  If you are in the mood for some delicious cookies, or something festive for Valentine’s Day, definitely give these Vegan Raspberry Shortbread Sandwich Cookies a try!

    Vegan Raspberry Shortbread Sandwich Cookies 

    Makes 14 larger sandwiches

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup unbleached granulated sugar
    • 1 tsp vanilla bean powder
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour
    • granulated sugar for topping
    • 1/2 cup vegan white chocolate chips (I used Pascha brand)

     

    Filling:

    • 1 cup raspberry jam

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, until the butter and sugar are well incorporated.
    3. Mix in the vanilla and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Turn the dough out onto a sheet of parchment, and roll out to about 1/4 inch thick.  Place on a sheet pan and put in the refrigerator for 15 minutes.  Cut into medium sized heart cookies, and use a spatula to transfer them to a parchment lined tray (being careful not to stretch them).  Re-roll any scraps and cut also.  Sprinkle cookies with granulated sugar.
    6. Place in the oven and bake for about 15 minutes until set.
    7. Remove from the oven, and let cool completely.
    8. Lay out half of the cookies. Melt the vegan white chocolate in the microwave in 30 second intervals, or in the top of a double boiler.  Drizzle over half the cookies, and let set (it will set quicker if you set them in the refrigerator).  Once the white chocolate has set, spread the bottom side of the other half of the cookies with the jam, then top with the white chocolate drizzled cookies.
    9. Enjoy!

     

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Dark Chocolate Orange Short Bread

    Vegan Dark Chocolate Orange Short Bread

    I love shortbread!  It is so simple to make yet so delicious and has such a satisfying rich texture!  I was recently craving some, so I decided to make some Vegan Dark Chocolate Orange Short Bread since we are in citrus season!  There is nothing like aromatic citrus in baked goods this time of year, and orange and chocolate pair so well together.  I always loved those chocolates shaped like oranges growing up!

    For the butter in this short bread I used Earth balance vegan butter, because it is what I usually have on hand but you can use another brand if you prefer.  I used whole wheat pastry flour for the dough, because it is what I prefer, but you could also use regular AP flour instead if it is what you have on hand or even a gluten free all purpose flour like Bob’s Red Mill gluten free all purpose baking flour (which I have used before and I know works well) for a gluten free version.

    I included plenty of orange zest, and some orange juice in this as well as orange extract to give it plenty of orange flavor, and I added a hint of vanilla because I like to add it to pretty much all of my baked goods.  These have both cocoa powder and chocolate chips in them to make them extra chocolaty as well.  The dough was good, I couldn’t wait to try the finished product!  It smelled amazing while baking!

    This turned out so delicious!  It was buttery melt in your mouth delicious, packed with dark chocolate and orange flavor!  It is so good with a cup of coffee!  My husband Eric loved it as well, and kept asking for more once he had one.  If you are a fan of chocolate and orange, definitely give this Vegan Dark Chocolate Orange Short Bread a try!

    Vegan Dark Chocolate Orange Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 2 Tbsp orange zest
    • 2 Tbsp orange juice
    • 1/3 cup unsweetened cacao powder
    • 1 tsp pure vanilla extract
    • 1 tsp orange extract
    • 1/2 tsp baking powder
    • 1 3/4 cups whole wheat pastry flour
    • 1/2 cup vegan dark chocolate chunks or chips
    • granulated sugar for sprinkling

     

    Instructions:

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and orange juice and zest until the butter and sugar are well incorporated.
    3. Mix in the cacao powder, vanilla, orange extract and baking powder until well incorporated.
    4. Mix in the flour until the dough is uniform in color.
    5. Mix in the chocolate chips
    6. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    7. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times. Sprinkle with granulated sugar.
    8. Place in the oven and bake for 30 minutes until set.
    9. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    10. Let cool completely in the pan.
    11. When the shortbread is cool remove from pan.
    12. Enjoy!

     

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Cherry Almond Pie

    Vegan Cherry Almond Pie

    My Mom asked me if I could make a Vegan Cherry Almond Pie around Christmas, and so I was happy to come up with one!  Cherries are kind of festive after all with their pretty red color and I can’t even remember the last time I made cherry pie so it sounded really good.  Also I am loving fruit pies lately, mainly apple but frozen cherries are available, so why not make one with them?!

    I made my classic vegan butter pie crust for the base, and then to make this even more of a cherry almond pie, I added a layer of vegan marzipan under the filling in the crust.  My Mom used to make her apple pies like this sometimes when I was little and it was always such a delicious addition!  I make my pies a little different than just throwing them in the oven all assembled to bake a really long time. I sometimes like to cook the filling first, which is what I did here.  I cooked the cherry filling on the stove, adding just enough maple syrup and a little sugar to sweeten, and I added vanilla and almond extract at the end.  It was so delicious, I could not wait to add it to the pie!

    For the topping, I made a crunchy sweet almond streusel, because that it my favorite thing to top a pie with!  It smelled amazing while baking!  I could not wait to sample it!  It turned out sooo good!  the filling was sweet, scented with vanilla and almond, packed with cherry flavor, the perfect match with the rich marzipan and crunchy almond topping!  This pie is so heavenly!  If you love cherry pie, definitely give making this Vegan Cherry Almond Pie a try!

    Vegan Cherry Almond Pie

    Makes one 9 inch pie

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour
    • 2 Tbsp granulated sugar
    • 1/4 tsp sea salt
    • 1/2 cup plus 2 Tbsp vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
    • about 3-4 Tbsp cold water

     

    Filling:

    • 6 cups fresh or frozen pitted sweet cherries*
    • 1/4 cup maple syrup
    • 2 Tbsp granulated sugar
    • 1/4 cup cornstarch
    • 1 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 1/8 tsp sea salt
    • 8 oz vegan marzipan

     

    Topping:

    • 2/3 cup organic whole wheat pastry flour
    • 3 Tbsp granulated sugar
    • 1/2 cup vegan butter, cut into chunks (I used Earth Balance)
    • 3/4 cup rolled oats
    • 1/4 cup sliced almonds
    • 1/4 tsp sea salt

     

    Instructions:

     

    1. Pre-heat the oven to 425F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Fit crust into the dish and set aside.
    3. To make the filling, place the cherries and maple syrup in a large pot.  Cook over medium heat, until they are bubbling and softening.  Sprinkle in the cornstarch while mixing and cook until it thickens.  Add the vanilla, almond and sea salt and stir until combined. Set aside.
    4. Roll out the marzipan into a 9 inch circle, and place on top of the pie crust at the bottom.
    5. To make the topping, mix all ingredients together with hands in a bowl until small clumps form.
    6. Pour the cherry filling over the marzipan in the pie crust, then sprinkle the streusel over the top of that.
    7. Place in the oven on a tray, and bake for 40-45 minutes, until the cherries are bubbling and the topping and crust are lightly browned.
    8. Remove from the oven and let cool completely before cutting.

     

     

  • Vegan Peanut Butter Chocolate Layer Cake

    Vegan Peanut Butter Chocolate Layer Cake

    Eric told me that his favorite cake I had ever made was a Vegan Chocolate Peanut Butter Layer Cake I made for his birthday a few years back. So I decided to make one again this year! Chocolate peanut butter is after all one of the best combinations ever!

    So I made my chocolate cake layers for the base, using just the right amount of cocoa powder to make it rich, chocolaty and delicious. I use whole wheat pastry flour for this, but if you prefer regular all purpose flour, or even a gluten free flour (such as Bob’s Red Mill all purpose baking flour, which I’ve found works well) to make a gluten free version, you can use those if you prefer.

    I made a peanut butter buttercream
    frosting for the filling, because he said he wanted a rich peanut butter filling, and I frosted the outside with chocolate peanut butter buttercream. Lastly I topped it off with vegan peanut butter cups.

    It was so heavenly! Layers of rich dark chocolate cake with plenty of rich peanut butter and chocolate buttercream! Eric loved it as well which was the most important thing! If you are a chocolate and peanut butter lover too, definitely check out this Vegan Chocolate Peanut Butter Layer Cake recipe!

    Vegan Peanut Butter Chocolate Layer Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1/4 cup cacao powder

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 1/4 cup smooth peanut butter
    • 3-4 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 3 1/2 cups powdered sugar
    • 1/4 cup cacao powder

     

    For Topping:

    • Vegan peanut butter cups

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk and vanilla and cacao powder and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing evenly between them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk, vanilla and peanut butter until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk). Remove 3/4 cup of the frosting.
    9. Beat the cacao powder into the remaining frosting.
    10. When ready to frost, Place one cake layer on a plate, spread the peanut butter frosting about 1/2 inch thick layer of the frosting over it.
    11. Place the next cake layer on top.
    12. Spread the chocolate frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! Top with peanut butter cups.
    13. Serve the cake and enjoy!
  • Vegan Pumpkin Apple Pie

    Vegan Pumpkin Apple Pie

    Pumpkin and apple pie are both Thanksgiving essentials as far as I’m concerned. My Grandma always served both, along with pecan pie and when I was little I would always have a little slice of each. This year I made some pecan baklava for thanksgiving but I also wanted to have pumpkin and apple pie, so I made a Vegan Pumpkin Apple Pie last weekend and it turned out so delicious!

    I made a home made pie crust, then I made some apple pie filling with cinnamon and vanilla I cooked on the stove and poured that over the crust for the first layer.

    For the second layer I made an easy vegan pumpkin pie filling that is made rich with coconut cream, and flavored with warming pumpkin pie spices and vanilla. It’s really easy to make you just blend it in a blender, pour it over the crust and bake!

    It smelled amazing while baking! Once it cooled down, I topped it off with vegan whipped cream before serving! It is so heavenly! The perfect dessert to include with your Thanksgiving spread! If you love pie, definitely give this Vegan Pumpkin Apple Pie a try!

    Vegan Pumpkin Apple Pie

    Makes one 9 inch pie

    Crust:

    • 1 1/2 cups all purpose flour
    • 2 Tbsp granulated sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp vegan butter
    • about 3-6 Tbsp cold water

    Apples:

    • 3 medium tart sweet apples, diced
    • 1 tsp cinnamon
    • 1/4 cup granulated sugar
    • pinch sea salt
    • juice of one lemon

     

    Filling:

    • 2 cups canned pumpkin puree
    • 1/3 cup pure maple syrup
    • 3/4 cup coconut cream
    • 2 tsp vegan butter, melted
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

     

    For Serving:

    • vegan whipped cream

     

    Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 9 inch circle on a sheet of parchment paper, then use the paper to help you transfer it to an 8 inch pie dish.  Flute the edges, and set aside in the refrigerator.
    2. Pre-heat the oven to 375F degrees.
    3. To make the apples, place them in a sautee pan over medium heat with all of the other ingredients, cover with a lid, and cook until the apples are tender, about 10 minutes. Set aside.
    4. To make the pumpkin filling, place all ingredients in the blender and blend until smooth.
    5. To assemble the pie, scatter the apples over the crust, then pour the filling over that.
    6. Place in the pre-heated oven and bake for about  40-45 min. until the edges of the crust are lightly brown, and pie is set.  Allow to cool completely.
    7. Serve with vegan whipped cream if desired.
  • Vegan Maple Pecan Baklava 

    Vegan Maple Pecan Baklava 

    I was craving some baklava, so I thought why not make some Vegan Maple Pecan Baklava since we are in pecan pie season now with thanksgiving right around the corner!

    I thought about making a pan of the baklava but decided instead on individual triangles since then there is no cutting involved and they are easier to share!

    I made a sweet filling with pecans, brown sugar, maple syrup and vanilla, and wrapped it in layers of delicate filo dough brushed with vegan butter and it baked up to flakey deliciousness!

    They smelled so good while baking and I could not wait to try them! As soon as one was cool enough me and Eric split it and it was so delicious! Sweet, crunchy nutty pecans scented with vanilla covered in flaky crispy filo dough! These would be perfect for Christmas or thanksgiving! If you love pecans, definitely give this Vegan Maple Pecan Baklava a try!

    Vegan Maple Pecan Baklava 

    Serves 8

    Ingredients:

    • 2 cups toasted pecans
    • 1/3 cup brown sugar
    • 3 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Filo Dough:

    • 8 sheets thawed filo dough
    • 1/2 cup melted vegan butter
    • granulated sugar for sprinkling

     

    Instructions:

    1. Preheat the oven to 375F degrees.
    2. In a bowl, mix together the pecans, brown sugar, maple syrup, vanilla and sea salt and set aside.
    3. When ready to make the hand pies, lay out a piece of filo, long way down.  Brush the top with melted butter, fold in half the long way and put about 2 Tbsp pecans an inch from the bottom.  Fold the bottom inch over the pecans, then each side over them.  Either fold into triangles, by rolling up from the bottom at an angle, or squares by rolling it straight up.  Place folded side down on a parchment lined tray.  Repeat with the remaining pecans and dough.  When the hand pies are all on the sheet pan, brush with more melted vegan butter, and sprinkle with granulated sugar.
    4. Place in the oven and bake for about 20 minutes until they are crispy and starting to brown.
    5. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Cinnamon Vanilla Body Butter

    Cinnamon Vanilla Body Butter

    Now that the weather is cooling off and the air is a bit drier, I find myself using more lotion. One thing I always like to have at night to put on before bed during this season is a good body butter. I’ve made my own in the past and I decided to again recently! I whipped up a batch of Cinnamon Vanilla Body Butter!

    It’s fun to make and smells really good! It’s simple to make also once you have all of the ingredients. I had a few of them on hand and only had to buy a couple. For the base it has shea butter, coconut oil, cacao butter, and almond oil, then you just add in the scents.

    It takes a little while to make, so it’s a good chill day at home activity, since you have to melt it all, cool it and let it chill until it starts to solidify. Then you whip it like frosting! That’s exactly what it looks like too! It smells sooo good, like dessert! If you would like to make a fun body care item and have something good for moisturizing your skin this winter, definitely give this Cinnamon Vanilla Body Butter a try!

    Cinnamon Vanilla Body Butter
    Makes about 3 1/2 cups

    Ingredients:

    • 1/4 cup raw cacao butter
    • 1/4 cup virgin coconut oil
    • 1 cup shea butter
    • 1 vanilla bean, slit lengthwise
    • 20 drops vanilla essential oil
    • 15 drops cinnamon essential oil
    • 1/2 tsp cinnamon
    • 1/2 cup sweet almond oil

     

    Directions:

    1. Melt the cocoa butter, coconut oil, and shea butter in a bowl over a pot of boiling water (double boiler) until smooth and all liquid. Remove the bowl, and let the mixture cool for 45 minutes.
    2.   And add the essential oils, and almond oil.  Whisk to combine.
    3. Place in the freezer for about 30 minutes, or until the mixture begins to become completely opaque and starts to solidify (you want the middle to still be a bit soft, but the outside will start to be solid, and the whole mixture should be pretty cold).
    4. Whip with a hand mixer until the mixture becomes like a frosting.
    5. Scoop into jars with lids and enjoy!  It should keep for about 6 months (since there are no preservatives).

     

  • Vegan Apple Filo Hand Pies

    Vegan Apple Filo Hand Pies

    I am loving all things apple lately, and I have been making apple desserts almost every weekend since the start of the season!  So last weekend was no exception, I decided to make some apple hand pies!  Except not with the usual pie dough, with filo dough!  I have made savory ones with it in the past or individual spanokopitas and stuff, and loved the texture so I thought why not a sweet one!  These Vegan Apple Filo Hand Pies turned out so delicious I had to share them!

    They are actually pretty easy to make.  I made the filling first, the day before actually so it could cool.  It is pretty simple like a pie filling just cooked in a pan.  I added some maple and vanilla flavors to make it extra delicious!  For the filo dough, you want to make sure you thaw it out overnight so it is easier to work with the next day and doesn’t break as much.  Then while you are working with it I recommend putting plastic wrap over the pieces you aren’t working with so it doesn’t dry out.

    I brushed it with vegan butter so it got nice and flaky and wrapped it around the flavorful apple filling.  You have to be gentle with it, but I feel like it is still less work than regular pie dough that you make from scratch.  After they were wrapped up and given one last brush of butter, I sprinkled them with sugar and popped them into the oven for about 20 minutes!  They smelled sooo good!

    Once they had cooled down and I was able to try one, it was so delicious!  Tender sweet apples scented with cinnamon, maple and vanilla wrapped in crispy flaky dough, perfect served with some vegan whipped cream for dipping!  If you are in the mood for something with apples, definitely give these Vegan Apple Filo Hand Pies a try!

    Vegan Apple Filo Hand Pies

    Serves 6-8

    Ingredients:

    • 4 cups organic tart sweet apples, cut into 1/2 inch pieces
    • 3 Tbsp maple syrup (or to taste)
    • 1 Tbsp brown sugar
    • 1 tsp lemon juice
    • 1/2 tsp maple extract
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1/8 tsp sea salt
    • 1 1/2 Tbsp cornstarch

     

    Filo Dough:

    • 10 sheets thawed filo dough
    • 1/4 cup melted vegan butter
    • granulated sugar for sprinkling

     

    Instructions:

    1. Preheat the oven to 375F degrees.
    2. Heat a pot on the stove on medium heat, then add the apples, maple syrup, brown sugar, lemon juice, and cook for about 15-20 minutes stirring often until the apples have softened.  Then add maple and vanilla extracts, cinnamon, sea salt and sprinkle in the cornstarch and cook until thickened. Remove from heat and let cool completely.
    3. When ready to make the hand pies, lay out a piece of filo, brush the top with melted butter, fold in half and put about 1/4 cup apples in the center.  then fold the top half of the dough over it, then the bottom half, then each of the sides.  Place folded side down on a parchment lined tray.  Repeat with the remaining apples and dough.  When the hand pies are all on the sheet pan, brush with more melted vegan butter, and sprinkle with granulated sugar.
    4. Place in the oven and bake for about 20 minutes until they are crispy and starting to brown.
    5. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Pumpkin Cinnamon Rolls

    Vegan Pumpkin Cinnamon Rolls

    As soon as September hits, I am all about the pumpkin goodies!  I love fall and all of it’s delicious treats, it is my favorite season!  So last weekend I decided to make some Vegan Pumpkin Cinnamon Rolls!  Because they just sounded so good!  There is nothing like a nice soft cinnamon scented roll with sweet frosting, especially when you add pumpkin and some more warming spices into the mix!

    I modified the classic cinnamon roll recipe I normally make and added canned pumpkin puree along with all of the wet ingredients, as well as the spices you would find in pumpkin pie like cinnamon, ginger, nutmeg and cloves.  I also added a little bit of maple extract along with the vanilla because it makes things with spices extra good!  For the flour, I used organic whole wheat pastry flour, but you could use regular all purpose flour if you preferred.

    For the cinnamon swirl I used a mixture of maple syrup and sugar, plus the warming pumpkin pie spices along with the usual cinnamon.  It smelled so good, and I knew it would be delicious in these rolls!  I actually made the dough for these, panned them up, covered them and refrigerated them overnight (letting them come to room temperature for an hour before baking).  This is a good option if you want them in the morning but don’t want to go through the whole process in one day and it is something I do often when I make them.

    They smelled amazing while baking, the sweet aroma of pumpkin spices and vanilla filling my home!  They needed a delicious frosting, so I went with a vanilla buttercream and it was perfect!  These rolls turned out so heavenly!  Soft and fluffy with just the right amount of pumpkin spices, the luscious vanilla frosting the perfect topping for them!  These are so wonderful with a cup of coffee for a mid morning treat!  If you are in the mood for all things pumpkin like I am, definitely make some of these Vegan Pumpkin Cinnamon Rolls!

    Vegan Pumpkin Cinnamon Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 1/2 cup canned pumpkin
    • 1/4 cup maple sugar or coconut sugar
    • 1 tsp maple extract (optional)
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground cloves
    • 3 3/4 cups whole wheat pastry flour or as needed

     

    Filling:

    • 1/4 cup maple syrup
    • 1/2 cup maple sugar or brown sugar plus more for sprinkling
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/8 tsp cloves
    • 1/8 tsp nutmeg

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1 Tbsp plant based milk (I used Oatly oat milk, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff
    • 1/2 tsp pure vanilla extract
    • 2 1/2 cups powdered sugar

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, pumpkin, maple sugar, maple extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, spices and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 9 x 15 inch rectangle.
    8. Mix together the maple syrup, maple sugar and spices and spread it evenly over the dough.  Sprinkle with another Tbsp sugar.
    9. Roll it up, then cut the roll into 12 pieces.
    10. Oil an 8×8 inch square baking pan, and place them in the pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    14. Remove from the oven and let cool.
    15. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    16. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    17. Spread the frosting over the rolls and serve!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Blueberry Maple Pie

    Vegan Blueberry Maple Pie

    Although autumn is just around the corner and I’m excited for those flavors, I’m holding onto the last bits of summer. There are still strawberries on the plant on my deck, and we just went blueberry picking a few weekends back so I’m not quite ready to say goodbye to berries quite yet. Last weekend I decided to make a Vegan Blueberry Maple Pie because it just sounded good and it’s been ages since I’ve made a double crust pie. A good blueberry pie warm with some whipped cream or ice cream is just heavenly!

    So I made my classic pie crust, using some Earth Balance vegan butter sticks (I’ve used country crock and that works well too), and it turned out perfect! I haven’t made a double crust pie in ages, usually I just go for a crumble topping, but it just sounded good this time!
    For the filling, I sweetened the blueberries with maple syrup and sugar so that they were just sweet enough but their natural sweetness and flavor could shine.  I thickened it with cornstarch and it came out just right.  I also added a touch of vanilla to the filling because I love it in all of my desserts!  When the pie was all ready to go in the oven I brushed it with oat milk and sprinkled it with a little sugar because I love when pie crusts have that crispy crunchy sugary coating on them.
    The pie baked up beautifully!  It smelled amazing as I pulled it from the oven and I could not wait to try it!  It was so heavenly!  The buttery crust was perfect with the sweet vanilla maple scented jammy berries and almond whipped cream I decided to serve it with!  I shared some with friends and family ad they loved it as well!  If you love berries, definitely give baking this Vegan Blueberry Maple Pie a try!

    Vegan Blueberry Maple Pie

    Makes one 9 inch pie

    Crust:

    • 3 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or brown sugar
    • 1/2 tsp sea salt
    • 3/4 cup vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
    • about 6-8 Tbsp cold water

     

    Filling:

    • 6 cups fresh blueberries*
    • 1/4 cup maple syrup
    • 2 Tbsp maple sugar
    • 1/4 cup cornstarch
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt

     

    Brushing:

    • Oat milk or other plant based milk
    • maple sugar or granulated sugar

     

    Instructions:

     

    1. Pre-heat the oven to 425F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into two 10 inch circles on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Fit crust into the dish and set aside.
    3. To make the filling, Mix all ingredients well in a bowl, and pour into the pie crust.
    4. Transfer the other pie crust to the top of the pie (if you want you can cut shapes out first, to make vents or you can cut vents with a knife after), press the edges together and flute them to seal them.
    5. Brush with oat milk or other plant based milk and sprinkle with sugar.
    6. Place in the oven on a tray, and bake for 20 minutes, then lower the oven temperature to 375 and bake for another hour until the juices are bubbling and the pie is browned (check every so often and if it gets too browned, cover the top with foil).
    7. Remove from the oven and let cool completely before cutting.

     

    *If you are using frozen blueberries for this and they are still frozen, you may need to bake an extra 15-20 minutes

  • Vegan Blueberry Lavender Waffles

    Vegan Blueberry Lavender Waffles

     
     
    We just returned from our yearly road trip in celebration of our wedding anniversary and this year on the last day of our trip we visited a blueberry farm Rush River Produce in Maiden Rock Wisconsin and a near by lavender farm Lavender Bluff farm in Stockholm Wisconsin (these are in south eastern Wisconsin along the St Croix near Lake Pepin). Both I would highly recommend if you are ever in the area (but check their websites which I’ve linked to see when they are open because it’s seasonal). 
     
     
     
    Anyways, when we were picking the blueberries, my husband said “we have to make waffles with these” and I said “That sounds good, maybe with the lavender too”! So when we got home I made some Vegan  Blueberry Lavender Waffles! They were so delicious! 
     
     
    I added lavender to my home made vanilla waffle batter, that comes out perfect every time, crispy on the outside but fluffy in the middle. And I made a simple maple blueberry compote with a hint of lavender as well to top them. 
     
     
    I also served them with some almond whipped cream and additional drizzle of maple syrup (because Eric loves maple syrup). They were so heavenly! Fragrant with vanilla and lavender, the blueberries like a delicious pie filling perfectly complemented by the whipped cream! If you are in the mood for some really amazing waffles, definitely give these Vegan  Blueberry Lavender Waffles a try! 
     

    Vegan Blueberry Lavender Waffles

    makes 8 medium sized belgian waffles

    Ingredients: Blueberry Lavender Compote

    • 2 cups blueberries
    • 3 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp dried lavender

     

    Batter:

    • 2 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 3 Tbsp ground flax seed, whisked together with 1/2 cup filtered water
    • 2 Tbsp avocado oil or another neutral oil
    • 2 cups light coconut milk
    • 1 Tbsp dried lavender

     

      Toppings:

    • coconut whipped cream
    • maple syrup

     

    Instructions:

    1. To make the compote, combine the blueberries and maple syrup and lavender in a sauce pan over medium heat, and cook, stirring often until the blueberries have started to burst and have thickened.  Remove from heat, add the vanilla, stir well, and set aside.
    2. To make the waffles, whisk together the flour, sugar, baking soda, baking powder and sea salt in a large bowl.
    3. Then whisk in the flax mixture, oil, and coconut milk together until smooth. Fold in the lavender.
    4. Heat your oven to 150F degrees and oil, and pre-heat waffle iron. Once it is heated, pour about 1/3 cup batter onto the waffle iron or until the iron is just covered (but not so much that it will ooze out) and close it.  Cook according to waffle iron package directions.  Remove from the waffle maker and keep warm in the oven while you make the others.  If you have a waffle maker the size of mine (regular belgian waffles), you may have more than 8 waffles.
    5. Serve the waffles with blueberry compote, coconut cream, maple syrup!
  • Vegan Lavender Almond Raspberry Ice Cream

    Vegan Lavender Almond Raspberry Ice Cream

    I love making my own home made ice cream! It’s so fun to just think of a flavor and then be able to make it and put into it whatever you want at the time! Since we are still in prime hot weather ice cream season, I decided to whip up a batch last weekend! The flavor I decided on was a Vegan Lavender Almond Raspberry Ice Cream!

    For the base I used full fat coconut milk with almond butter to make it rich and delicious. I added in dates to sweeten it this time and a touch of vanilla and sea salt. I like the dates because I don’t always want to use regular sugar and they make it sweet without adding extra moisture (which would happen if I used a liquid sweetener). You just need a powerful blender with the dates like a Vitamix to get them really well blended.

    I added lavender along with the other base ingredients. I love adding lavender to desserts lately, just a little. It is so fragrant and heavenly! After the ice cream was done churning, as I layered it into the container I added a sweet raspberry jam swirl!

    This ice cream was so heavenly! Rich, creamy and delicious, scented with vanilla, almonds and lavender which was perfect paired with the jammy raspberry swirl! If you are looking for a heavenly home made ice cream, definitely give this Vegan Lavender Almond Raspberry Ice Cream a try!

    Vegan Lavender Almond Raspberry Ice Cream
    Makes 3 cups

    Ingredients:

    • 2 cups full fat coconut milk
    • 2/3 cup smooth almond butter
    • 1 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1 tsp pure vanilla extract
    • 1 Tbsp dried lavender flowers
    • 1/4 tsp sea salt

     

    Swirl:

    • 3/4 cup raspberry jam

     

    Instructions:

    1. Combine the coconut milk, almond butter, 1 cup dates, vanilla, lavender and sea salt in a blender and blend until smooth.
    2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    3. Spoon 1/3 into a freezer safe container with a lid, then drop 1/3 of the raspberry jam over that by the Tbsp.  Then pour the other 1/3 of the ice cream over that, then half the remaining jam, then the rest of the ice cream and rest of the jam and swirl with a knife.  Place the lid on and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Vegan Peach Pie Bars

    Vegan Peach Pie Bars

    I had a bunch of peaches that I needed to use up and peach pie sounded good, but I wanted something that was more easily shareable so I decided on Vegan Peach Pie Bars instead!

    Peach pie is so good in the summer! When I make it, I like to give it a crumble topping so I did the same for these bars! For the crust I made a classic butter pie crust made with vegan butter. I used whole wheat pastry flour in these, but if you wanted to use all purpose flour or even gluten free all purpose flour that would work as well for a gluten free option (I have used Bob’s Red Mill gluten free all purpose baking flour and it works well).

    I kept the filling simple with peaches and a minimal amount of sugar to sweeten, and a touch of vanilla and cinnamon to make them extra delicious! I used oats in my crumble topping because my Mom always did and I love the texture they give.

    These baked up nicely and smelled so amazing when I pulled them from the oven! I could not wait to sample one! They are so delicious with sweet jammy peaches on a buttery crust and crunchy cinnamon oat topping! If you have peaches on hand, definitely give these Vegan Peach Pie Bars a try!

    Vegan Peach Pie Bars
    Makes 16

    Crust:

    • 1/2 cup vegan butter
    • 1/4 cup brown sugar
    • 1/4 tsp sea salt
    • 1 cup whole wheat pastry flour

     

    Filling:

    • 3 medium or 4 small peaches, sliced 1/4 inch thick
    • 1/4 cup whole wheat pastry flour
    • 1/4 cup brown sugar
    • 1 tsp cinnamon
    • 1 tsp lemon juice
    • 1/8 tsp sea salt

     

    Topping:

    • 1/2 cup old fashioned oats
    • 1/2 cup chopped pecans
    • 1/4 cup brown sugar
    • 1/4 tsp ground cinnamon
    • 1/4 cup gluten free all purpose baking flour
    • 3 Tbsp vegan butter
    • 1/4 tsp sea salt

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 9×9 inch square pan with parchment.
    2. Mix together the crust ingredients, and press into the bottom of the prepared pan.  Place in the oven and bake for 15 minutes until set.
    3. Meanwhile, mix together the peach filling and set aside.
    4. Mix together the streusel filling in a bowl, and scrunch together with hands until it clumps up.  Set aside until crust is done.
    5. Remove the crust from the oven and spread the peach filling out over it (making sure it is all flat and evenly distributed), then sprinkle with the streusel.  Place back in the oven and bake for about 45 minutes until the streusel is lightly browned and peaches are tender.
    6. Once the bars have finished baking, remove them from the oven and allow to cool completely.
    7. Cut into 16 bars, and enjoy!
  • Vegan Vanilla Almond Lavender Short Bread

    Vegan Vanilla Almond Lavender Short Bread

    One of the things I have very much enjoyed doing the past couple of years is visiting a lavender farm or two during the summer.  Lavender is one of my all time favorite scents and I love using it in recipes.  So what better way to get your hands on some than to pick it yourself?!  Last weekend, Eric and I visited a lavender farm in Wisconsin called Lavender Bluff Farm to pick some lavender and wild flowers.  It was beautiful!  They have a cute little store also where you can buy lavender scented items along with body care items and other things.  They had a short bread mix in there and Eric wanted to buy some but instead I suggested we stick to the essential oils and stuff and make some lavender short bread when we got home.  So that evening I whipped up a batch of Vegan Vanilla Almond Lavender Short Bread!

    It was so simple to make, the base contains very few ingredients plus the flavorings.  I have made short bread before, it is actually one of my favorite cookies because of the buttery rich texture that makes it perfect for enjoying with a cup of coffee or tea!  For the butter in this one I used Earth Balance because it is what I had on hand, but you could use a different vegan butter if you preferred, I have also used Country Crock in my shortbread.  I used whole wheat pastry flour because it is what I prefer, but you could also use a regular all purpose flour instead or even a gluten free all purpose baking flour (like Bob’s Red Mill all purpose baking flour, which I have tried myself with good results) if you wanted it gluten free.

    I flavored these with vanilla extract, almond extract and some of my dried lavender and the flavor was perfect!  The dough for these tasted wonderful and they smelled amazing while baking.  Yes, I always have to sample the dough when making cookies, that is one of my favorite parts!  I could not wait to try them!

    When they were cooled and it was time to sample, the shortbread was so heavenly!  Rich and buttery, scented with vanilla, almond and lavender with a melt in your mouth texture.  This is amazing dunked into coffee, I tried it with a lavender latte (one of my favorite things) because why not?!  If you are in the mood for some delicious, easy to make cookies, definitely give these a try!

    Vegan Vanilla Almond Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup unbleached granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1 tsp vanilla bean powder
    • 1 tsp almond extract
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the lavender, vanilla and almond extracts and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch square pan lined with parchment and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 12 or 16 pieces (depending on how big you want them) using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Vegan Berry Rose Layer Cake

    Vegan Berry Rose Layer Cake

    It’s tradition that every year I make my own birthday cake! I suppose I could just buy one, but it’s fun to make my own and pick a flavor. So no matter how busy I am at the time, I always bake one! This year I decided on a Vegan Berry Rose Layer Cake! Layers of vanilla rosewater cake with raspberry and strawberry jam in the middle and a berry vanilla rosewater frosting!

    That sounded like a heavenly combo to me! I’m really loving rosewater lately and I always love vanilla cake and berries in the summer! I used whole wheat pastry flour in this because it’s what I have on hand and prefer, but you could also use regular all purpose flour or even a gluten free all purpose baking flour instead (like Bob’s Red Mill all purpose baking flour which I have used with good results) if you wanted it gluten free. I scented the batter with rosewater and vanilla and it smelled amazing while baking!

    A delicious cake needs a delicious frosting so I whipped up a classic buttercream with powdered berries (freeze dried strawberries blended up into fine powder), which are wonderful for coloring frostings as well as flavoring them without adding excess moisture.  I used both raspberries and strawberries. This frosting was so luscious and crave worthy!  For the filling I used a mixture of raspberry and strawberry jam as well!  Once it was all put together I could not wait to try it!

    The cake was so heavenly!  Layers of soft, white vanilla and rose scented cake with sweet tart jammy berry filing and rich and creamy berry rose buttercream!  It was the perfect birthday cake!  Everyone I shared a piece with loved it too!  If you are in the mood for some delicious cake, definitely give this Vegan Berry Rose Layer Cake a try!

    Vegan Berry Rose Layer Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1 Tbsp rosewater

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 2 tsp rosewater
    • 2 Tbsp strawberry powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup raspberry  and strawberry jam mixed together

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla and rosewater and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk, vanilla, rosewater and strawberry powder until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over it.  Pipe a half inch thick line of frosting along the outside edge.  Spoon the raspberry jam into the center and spread out evenly inside the piped line.
    10. Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    12. Serve the cake and enjoy!
  • Vegan Dark Chocolate Lavender Cheesecake

    Vegan Dark Chocolate Lavender Cheesecake

     

    I realized recently that it’s been far too long since I’ve made cheesecake. There was a time when I was making one about every other week, because it is one of my all time favorite desserts. It’s been a few years now though so I decided that I needed to make one last weekend because I was craving it.

    One of the good things about the cheesecakes I make is they are no bake so if it’s hot out it’s the perfect thing to make! I decided to make a Vegan Dark Chocolate Lavender Cheesecake because I love that combination of flavors!

    This cheesecake has kind of an odd mix of ingredients that you would never guess, because it just tastes rich and delicious. It has chickpeas in the base which is what I have replaced cashews with in my cheesecake bases to make them easier to digest and a bit more wallet friendly. You can not even tell they are in there though, because I combined them with coconut cream and cacao butter for a rich creamy base. I flavored this one with chocolate, lavender and vanilla and it was so delicious! I gave it a chocolate crust as well and a chocolate ganache glaze!

    This cheesecake is so heavenly! Rich and creamy with plenty of decadent chocolate flavor and a hint of lavender and vanilla! If you are in the mood for something delicious that you don’t have to heat up the oven for, definitely give this Vegan Dark Chocolate Lavender Cheesecake a try!

    Vegan Dark Chocolate Lavender Cheesecake

    Makes one 6 inch cake

    Crust:

    • 1/4 cup almonds (for nut free version use finely shredded unsweetened dried coconut instead)
    • 3/4 cup organic gluten free rolled oats, or quinoa flakes
    • 1/4 cup pitted medjool dates (if not soft, soak them in filtered water first and drain well)
    • 1/8 tsp sea salt

     

    Filling:

    • 1 cup full fat coconut cream (I used the thick part of a can of Thai Kitchen organic full fat coconut milk*)
    • 3/4 cup cooked chickpeas
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/8 tsp sea salt (or to taste)
    • 1/4 cup cacao powder
    • 1/2 cup plus 2 Tbp cacao butter, warmed to liquid
    • 1 Tbsp dried lavender

    Topping:

    • 1/2 cup dark chocolate
    • 2 Tbsp plant based milk

     

    Instructions:

    1. Oil a 6 inch spring form pan, and line the bottom with parchment paper.
    2. To make the crust, place all ingredients in a food processor, and process until crumbs and starting to hold together (if they are not holding together when squeezed, add a few tsp filtered water and blend). Press into the bottom of the prepared pan.
    3. Meanwhile, to make the filling, combine all ingredients in a high speed blender or food processor and blend until smooth.
    4. Pour the filling over the prepared crust.
    5. Place cheesecake in the freezer until it is set for about 4 hours (or overnight in the refrigerator if you are not in a hurry).
    6. Remove from the freezer, un-mold.  Place on a plate in the refrigerator. 
    7. Meanwhile, melt the dark chocolate with the milk in the top of a double boiler or in the microwave in 30 second intervals, stirring in between.  When it is smooth and uniform, remove from the refrigerator and pour the chocolate over, spreading it to the sides so it drips down.  Place in the refrigerator until it sets. 
    8. Sprinkle the top of the cake with dried lavender flowers and enjoy!  Store any leftover cake in the refrigerator.

    *I use Thai Kitchen full fat coconut milk.  If you are using a different brand, just make sure it is the thick type, 2/3 of the can at least should be very thick cream or it will not work in this recipe.

  • Vegan Strawberry Rhubarb Streusel Pie

    Vegan Strawberry Rhubarb Streusel Pie

    One of my all time favorite things in the spring is the combination of strawberries and rhubarb in desserts! So when I was at my Dad’s recently, I had to pick some rhubarb to make something with! I decided on an old classic, Vegan Strawberry Rhubarb Streusel Pie!

    I make my pie in a bit of an odd way in order to keep the crust from getting soggy and allow the filling to be perfectly cooked, and that is to make the crust, blind bake it, cook the filling most of the way in the stove, then fill it and continue baking it just until the topping is browned. I find it turns out perfect this way.

    For the bottom crust I made a classic butter crust with vegan butter, and I topped it off with a crunchy oat streusel! I used plenty of strawberries and rhubarb in the filling, and cooked it until it was jammy deliciousness, adding in a hint of vanilla.  I could not wait to try this pie, it smelled amazing while baking!

    Once it was all cooled down and ready to eat, I cut myself a slice.  It was so incredibly good!  Tasting just like the strawberry rhubarb pie I remembered as a kid but even better!  The perfect balance of tart and sweet with the fruit in the filling, the crispy sweet topping and buttery crust the perfect partner for it!  This is so good served with some coconut milk ice cream or coconut whipped cream!  If you love rhubarb too, definitely give this Vegan Strawberry Rhubarb Streusel Pie a try!

    Vegan Strawberry Rhubarb Streusel Pie

    Makes one 9 inch pie

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour
    • 3 Tbsp granulated sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
    • about 6-12 Tbsp cold water

     

    Filling:

    • 3 cups rhubarb, sliced into 1 inch pieces
    • 3 cups strawberries, quartered
    • 1/4 cup plus 2 Tbsp granulated sugar
    • 1/8 tsp sea salt
    • 1/4 cup plus 2 Tbsp cornstarch dissolved in 3 Tbsp orange juice
    • 1 tsp pure vanilla extract

     

    Topping:

    • 2/3 cup organic whole wheat pastry flour
    • 3 Tbsp granulated sugar
    • 1/2 tsp cinnamon
    • 1/3 cup vegan butter, cut into chunks (I used Earth Balance)
    • 3/4 cup rolled oats
    • 1/4 tsp sea salt

     

    Instructions:

    1. Pre-heat the oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, almond sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of slightly floured parchment paper, then use the paper to help you transfer it to an 9 inch pie dish.  Place parchment over it and fill with pie weights or dried beans.  Place in the oven and bake for 20 minutes.  Remove from the oven.
    3. Meanwhile, to make the filling, combine the strawberries and rhubarb, sugar and sea salt in a large pan on the stove over medium heat, cover and cook for about 15 minutes, stirring every so often until the fruit is tender.  Add the cornstarch mixture slowly while stirring to incorporate it so it doesn’t clump. Then add the vanilla extract, and stir, cooking until thickened.  Pour into the pie crust.
    4. Meanwhile, to make the topping, mix all ingredients together with hands in a bowl until small clumps form.  Sprinkle over the filling, and place in the oven.  Bake for about 35 minutes until the topping is golden brown and crispy and filling is bubbling.
    5. Remove from the oven to a wire rack.
    6. Allow to cool completely before serving.
  • Vegan Key Lime Pie Raspberry Ice Cream

    Vegan Key Lime Pie Raspberry Ice Cream

    We are almost into summer and it’s been pretty warm here the last few weeks, so I am definitely craving ice cream! I could just go buy some vegan ice cream at the store, but I really enjoy making my own unique flavors. Last weekend I was thinking something citrusy sounded good, so I made some Vegan Key Lime Pie Raspberry Ice Cream!

    It was easy to make and so delicious! Getting your own ice cream maker is a really good investment if you are an ice cream lover! Then you can make your own fun flavors! For the base in this one to make it really creamy I used coconut milk and avocado as the base.

    I added in plenty of lime juice and zest to give it just the right of tartness, and used dates to sweeten it. Also just a touch of vanilla. Lastly some spinach for color (you could also use natural green food coloring). Once it was churned to creamy perfection I layered and swirled it with raspberry jam.

    It was so heavenly! Like rich key lime pie, a balanced tart sweet flavor and sweet jammy raspberries! This is perfect for summer! If you are in the mood for some ice cream definitely give this Vegan Key Lime Pie Raspberry Ice Cream a try!

    Vegan Key Lime Pie Raspberry Ice Cream
    Makes about 4 cups

    Ingredients:

    • 1 15 oz can full fat coconut milk
    • 2 medium avocados, seeds and skin removed
    • 3/4 cup soft pitted dates
    • 1/4 cup lime juice
    • 2 Tbsp lime zest
    • 1 handful spinach
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup raspberry jam

     

    Instructions:

    In a blender combine everything but the raspberry jam and blend until smooth. Pour into an ice cream maker and process according to directions until thick and the consistency of soft serve. Alternatively if you don’t own an ice cream maker, pour it into a bowl
    And put it in the freezer, whisking it every so often until it is thick.
    Pour 1/3 into a freezer proof container, top with some of the jam, swirl it with a knife, then half the remaining ice cream, then more jam then the rest of the ice cream and swirl with a knife. Put the lid on and freeze until a little more firm and scoop-able, a few hours.
    Enjoy! If it becomes too firm let it sit out 15 minutes before scooping.
    Keeps for 4 months in the freezer.

     

  • Vegan Marbled Banana Coffeecake with Pistachio Streusel

    Vegan Marbled Banana Coffeecake with Pistachio Streusel

    Having over ripe bananas is always fun, because it allows me to think of something interesting to make with them! Banana bread is a go to but I thought I’d be a little more creative when I had some recently and make some Vegan Banana Marble Coffeecake with Pistachio Streusel! It turned out so yummy I had to share!

    I chose marble because both chocolate and vanilla sounded good and I wanted the best of both worlds so didn’t want to have to choose between them. Marble cake was always a favorite of mine for birthday cake growing up. This cake is actually pretty simple to make despite it being marble, you just divide the batter on two and mix cacao powder into one half.

    I used whole wheat pastry flour in this but if you prefer all purpose flour or even a gluten free all purpose baking flour (such as Bobs Red Mill Gluten Free All Purpose Baking Flour which I have used with good results) you could use either of those instead.

    Coffee cake needs a good streusel so I made one with vegan butter and pistachios and it made the so delicious! It smelled amazing while baking and I couldn’t wait to try it! When it was all cooled down and ready to go we dove in and it was amazing! Sweet and delicious with the vanilla and chocolate swirled banana cake and crunchy buttery streusel with nutty pistachios! This is wonderful with a cup of coffee. If you are in the mood for something of the baked banana variety, definitely give this Vegan Banana Marble Coffeecake with Pistachio Streusel a try!

    Vegan Marbled Banana Pistachio Coffeecake

    Makes one 9×9 inch one layer cake

    Ingredients:

    Streusel:

    • 1 1/4 cups all-purpose flour
    • 1/2 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 3/4 teaspoon salt
    • 1/2 cup plus 2 Tbsp cold vegan butter, cut into small pieces
    • 1/2 cup chopped pistachios

     

    Cake:

    • 3 cups whole wheat pastry flour
    • 1 1/2 cups maple sugar or brown sugar
    • 1 1/2 tsp baking powder
    • 1 tsp sea salt
    • 1/4 cup ground flax seed
    • 3/4 cup filtered water
    • 1/4 cup avocado oil
    • 1/2 cup mashed banana
    • 1 cup oat milk or other plant based milk
    • 1 Tbsp pure vanilla extract
    • 1/4 cup unsweetened cocoa powder

     

    1. Preheat oven to 350F degrees, and line a 9×9 inch square cake pan with parchment on the bottom and oil the sides.
    2. For the streusel, combine the flour, sugar, cinnamon, vegan butter and sea salt and scrunch together with your hands until it has clumped together into pea sized pieces.  Mix in the pistachios and set aside in the refrigerator.
    3. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    4. Mix together the ground flax seed, and water.
    5. Add the flax mixture, avocado oil, banana, oat milk, and vanilla to the flour mixture and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).
    6. Divide between 2 bowls. Whisk the cocoa powder into one of the bowls.
    7. Spoon the cake batters into the prepared pan by the heaping Tbsp alternating between the two.  When they are all spooned into the pan, swirl with a knife.
    8. Pour the streusel over the cake, spreading it out evenly.
    9. Place the cake in the oven and bake for about an hour to an hour and 5 minutes until the cake is done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    10. Remove from the oven and let cool at least 30 minutes before cutting.
    11. Enjoy!

     

  • Double Chocolate Strawberry Pistachio Bars 

    Double Chocolate Strawberry Pistachio Bars 

    I love making my own candy! So last weekend when I was craving something chocolaty, I decided to do just that! I wanted something with strawberries since it is strawberry season and I’ve really been enjoying them lately. So I made some Vegan Double Chocolate Strawberry Pistachio Bars!

     
    They have white chocolate, dark chocolate, strawberry jam filling, crunchy freeze dried strawberries and salty pistachios and they turned out so good! For the white chocolate I made my own since I had the ingredients on hand but you could also use store bought vegan white chocolate if you prefer. Pascha has vegan white chocolate chips.
     
    The white chocolate I make has cashew butter to make it creamy, rich coconut butter and cacao butter to make it solid, maple syrup to sweeten it and a little vanilla and sea salt. It’s really good and works well in chocolate bars and truffles.
     
     
    I used a vegan dark chocolate for the chocolate portion. For the jam I used some of Eric’s Dad’s home made strawberry jam because it is the best! But you can use whatever your favorite strawberry jam is. I added the freeze dried strawberries to the bars before they hardened to give them a nice texture along with the pistachios.
     
     
    These bars are so heavenly! The rich smooth vanilla white chocolate and decadent dark chocolate are the perfect pairing for the sweet strawberry jam and crunchy salty pistachios! My husband loved them too, he ate one super fast! If you are in the mood for something sweet and chocolaty, give these Vegan Double Chocolate Strawberry Pistachio Bars a try!
     

    Double Chocolate Strawberry Pistachio Bars  Makes 4 White Chocolate*:

    • 1/4 cup cacao butter
    • 2 Tbsp coconut butter (not oil, warmed to liquid)
    • 2 Tbsp raw cashew butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • pinch sea salt

      Dark Chocolate:

    • 1 1/2 cups chopped good quality vegan dark chocolate

      Filling:

    • 4 heaping Tbsp strawberry jam or jelly

    Topping:

    • 1/4 cup chopped pistachios
    • 1/4 cup freeze dried strawberries, chopped

      Instructions:

    1. Combine the cacao powder, cashew butter, and coconut butter, and  in the top of a double boiler, and melt until smooth.
    2. Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
    3. Pour the white chocolate into the bottoms of 4 standard sized chocolate bar molds set on a tray.
    4. Place the tray with the molds in the freezer until the white chocolate has set.
    5. When the white chocolate has hardened, spread about 1 Tbsp strawberry jam over it, leaving 1/2 inch boarder around the sides.  Place back in the freezer.
    6. Meanwhile, clean out the double boiler, and add the dark chocolate to it, melting it until smooth.
    7. Pour the dark chocolate over the white chocolate and jam to fill the molds, and smooth to the sides (working quickly because if you go too slow the jam and white chocolate will start to melt and not look neat).
    8. Sprinkle with the pistachios and freeze dried strawberries.
    9. Set the tray with the molds back into the freezer until set, about 20 minutes.
    10. Un-mold and enjoy!

    Chocolate bars keep in a container in the refrigerator in an airtight container for up to a month. *If you would prefer to use store bought vegan white chocolate such as Pascha white chocolate chips, you can use 1 1/2 cups of that instead of making the white chocolate.

  • Vegan Maple Date Carrot Cake

    Vegan Maple Date Carrot Cake

    It’s carrot cake season! Every spring I have to make at least one, and so recently I decided to bake a carrot cake because it’s tradition and it just sounded so good! This time I decided to make a Vegan Maple Date Carrot Cake, because maple and dates go so well with the spices in a traditional carrot cake. It turned out so good I had to share!

    I love a dessert that includes veggies, so carrot cake is right up my alley. For this one I used my vanilla cake base with warming carrot cake spices like ginger, cinnamon, cardamom and nutmeg. For the flour I used whole wheat pastry flour but you could use regular all purpose flour instead or even a gluten free all purpose baking flour like Bob’s Red Mill (which I have had good results with before). I used granulated sugar but brown sugar would also work well in this or maple sugar if you’d like a less refined version.

    A lot of carrot cakes have raisins and walnuts but I don’t really care for raisins so I thought dates would be perfect. Dates are like caramel in fruit form. I added pecans to this cake for a nice crunch as well. For the maple flavor I added maple extract to the cake along with the vanilla and maple syrup to the frosting to give it a delicious flavor. I just made a simple buttercream for this and it was perfect!

    This cake turned out so heavenly! Layers of soft, sweet lightly spiced carrot cake with sweet dates and crunchy pecans throughout and a luscious maple buttercream frosting. I loved it and my husband loved it as well, so I think you will too! If you are a carrot cake fan, definitely give this Vegan Maple Date Carrot Cake a try!

    Vegan Maple Date Carrot Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 1/2 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1 cup shredded carrots
    • 1/2 cup chopped pecans
    • 1/2 cup chopped dates

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 1 Tbsp maple syrup
    • 2-3 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 4 cups powdered sugar

     

    Garnish:

    1/4 cup chopped pecans

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, spices, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Fold in the carrots, pecans and dates.
    5. Pour the batter into the prepared pans evenly.
    6. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    8. To make the frosting, beat the butter with the milk, maple, maple extract and vanilla extract until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    10. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    11. Place the next cake layer on top.
    12. Spread the remaining frosting on the top and down the sides of the cake evenly.
    13. Sprinkle chopped pecans over the cake, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    14. Serve the cake and enjoy!
  • Vegan Dark Chocolate Covered Caramel Eggs

    Vegan Dark Chocolate Covered Caramel Eggs

    One of my favorite things at Easter time growing up were the delicious chocolate eggs with all of the different filings. So now as an adult every year I make my own! This year I decided to make Vegan Dark Chocolate Caramel Eggs and they turned out so delicious!

    For these you make the caramel first by cooking it on the stove. It is a delicious buttery vegan caramel that I’ve also used to make a warm caramel sauce before (it’s solid when room temperature and cold but liquid when warm) and it’s so delicious! It reminds me of those home made caramel candies in the waxed paper you can buy at small shops. It uses vegan butter to make it rich and delicious, plus coconut milk.

    Once the caramel is made and chilled, it’s scoop-able and I shaped it into eggs which is kinda fun. I like shaping things like that with my hands. Then it gets chilled some more and after that I dipped it in vegan dark chocolate. If you preferred vegan milk chocolate or vegan white chocolate those could also be used.

    These turned out so delicious! Rich and satisfying, the buttery vanilla caramel so perfect with the rich dark chocolate! They were so good my husband ate most of them in one day I might need to make more!  If you are in the mood for some delicious Easter treats, give these Vegan Caramel Dark Chocolate Eggs a try!

    4

     

    Vegan Dark Chocolate Covered Caramel Eggs

    Ingredients:

    • 1 stick vegan butter (1/2 cup I used Country Crock)
    • 1 cup brown sugar
    • 1/2 cup maple syrup
    • 1/3 cup coconut cream
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 2 1/2 cups vegan dark chocolate, chopped

     

    Instructions:

    1. In a saucepan, combine the butter, sugar, maple syrup, coconut cream, and sea salt and heat over medium heat until it is smooth, and comes to a boil.
    2. Cook over medium heat stirring often until the caramel is heated to 235F degrees (use a candy thermometer).
    3. Once it is 235 degrees, remove from heat, stir in the vanilla and pour into a bowl.  Let cool completely in the refrigerator until completely solid and scoop-able, at least a few hours.
    4. Once the caramel is thick and scoop-able, scoop out about 2 Tbsp worth and roll and form into eggs with your hands.  Place on a parchment lined tray. Place in the freezer for a hour.
    5. Melt the chocolate in the top of a double boiler until smooth.
    6. Dip the caramel eggs one by one into the chocolate, letting the excess drain off and set them back on the parchment lined tray. I used a fork, with a spoon to spoon the chocolate over them.  Once you are done dipping all of them, drizzle chocolate over them to create a pretty design on top if desired. Place in the refrigerator to set the chocolate for about 20 minutes and enjoy!

     

    These keep for 2 weeks in the refrigerator in an airtight container.

     

  • Spring Lentil Wild Rice Soup

    Spring Lentil Wild Rice Soup

    Spring may be technically here, but it was snowing most of the day today, so I am still into warming hearty soups at the moment. It’s the perfect weather lately for staying inside, being cozy and cooking something delicious!  Like this Spring Lentil Wild Rice Soup I recently made!  It was so good I had to share the recipe!

    I love wild rice in soups, it is so hearty and earthy and delicious!  I think it is perfect paired with lentils like in this soup, and they both add fiber and protein!  For the veggies, I added celery, onions and garlic to to start.  These are the main 3 vegetables I like to always add to my soups because they give it a good flavor base.  I don’t normally have vegetable broth on hand so I rely a lot on the vegetables I put into my soups for flavor.

    Since this is a Spring soup, I added asparagus, greens and crimini mushrooms.  This combination is so delicious in soup, and it is the perfect time of the year to enjoy asparagus!  I also added miso, tamari and nutritional yeast into the base of this soup to give it a delicious savory flavor!  The instructions for this soup are to make it on the stove, but you can also make it in the Instant Pot if you prefer that.  Just cook the wild rice separately but add everything else to the Instant Pot except the asparagus, miso, and greens.  Cook it in soup mode on the Instant Pot, and at the end, as soon as it finishes cooking add in the asparagus, miso, wild rice and greens.

    This soup was so delicious!  I served it with some crusty bread and it was a wonderful hearty meal for a chilly day!  If you are in the mood for something warming and delicious but still spring appropriate, definitely give this Spring Lentil Wild Rice Soup a try!

     

    Spring Lentil Wild Rice Soup
    Serves2-3

    Ingredients:

    • 2/3 cup uncooked wild rice
    • 2 1/2 cups filtered water
    • 4 large celery stalks, sliced
    • 1 small onion, diced
    • 1/2 cup sliced green onions
    • 2 garlic cloves, minced
    • 2 cups sliced crimini mushrooms
    • 1/3 tsp sea salt or to taste
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • 2/3 cup French lentils
    • 2 cups filtered water
    • 2 Tbsp nutritional yeast
    • 1 Tbsp tamari
    • 1 cup asparagus, cut into 1 inch pieces
    • 1 Tbsp white miso whisked into 1 Tbsp water
    • 1 large handful greens

     

    Directions:

    1. Place the wild rice in a pot, cover with filtered water by at least 3 inches and bring to a boil. Lower to a simmer and cook until the rice has “bloomed”, about an hour to an hour and 15 minutes depending on your rice. Drain the rice and set aside.
    2. Combine the 2 1/2 cups filtered water, nutritional yeast, tamari, celery, onion, garlic, mushrooms, sea salt, thyme, and lentils in a pot and bring to a boil.  Lower to a simmer and cook for about 40-45 minutes until the lentils have are tender.  Add the asparagus and cook a few minutes until bright green. Stir in the wild rice.  Add the nutritional yeast, miso mixture and greens cook until greens have wilted.
    3. Serve!
  • Vegan Double Chocolate Banana Bread

    Vegan Double Chocolate Banana Bread

    I have always loved banana bread.  It is something that my Mom and Grandma always made when I was little (the same shared recipe) and it was always so good no matter the variation of it that was baked that day.  Sometimes it had nuts or chocolate chips but the chocolate chip version was my favorite. I have since veganized that recipe and that is the one that I currently make when I feel like I need to get rid of a few over ripe bananas.  Last weekend I was in the mood for something rich and chocolaty so I decided to make Vegan Double Chocolate Banana Bread!  It turned out so good I had to share the recipe!

    For the flour, I used whole wheat pastry flour because it is what I have on hand and prefer most of the time, but you could use all purpose flour. Or if you would like to make a gluten free version of this bread, swap the whole wheat flour for Bob’s Red Mill gluten free all purpose baking flour (I have tried this brand and know it works well for recipes like this).  I used brown sugar because I like the little bit of caramelly flavor it gives to things, but instead of the brown sugar you could also use maple sugar or coconut sugar or even granulated sugar if you prefer those.

    For the milk, I used oat milk, but you can use any type of unsweetened plant based milk in this recipe, such as soy, almond or coconut instead of the oat if that is what you have on hand. For the oil in this I used avocado because I like the flavor but if you would like to make this oil free, use 1/4 cup almond butter ( or your favorite nut or seed butter) instead of the oil.  I have done this before and it is delicious also.  The batter for this bread has plenty of chocolate flavor in the form of cacao powder as well as dark chocolate chunks and it is so delicious!

    It smells amazing while baking, like the best chocolate cake ever!  I could not wait to try it and when I did I was not disappointed!  It is rich and delicious, soft and sweet with decadent dark chocolate chunks throughout, and a hint of vanilla!  It is wonderful with a cup of coffee!  Everyone I shared this with enjoyed it!  If you are in the mood for something rich and chocolaty, definitely give this Vegan Double Chocolate Banana Bread a try!

    Vegan Double Chocolate Banana Bread

    Makes 1 loaf

    Ingredients:

    • 1 cup brown sugar or maple sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 min. before using)
    • 1/2 cup oat milk
    • 2/3 cup mashed ripe bananas
    • 1/4 cup avocado oil
    • 1 tsp pure vanilla extract
    • 1 1/2 cups organic whole wheat pastry flour
    • 1/4 cup unsweetened cocoa powder
    • 1 tsp baking soda
    • 2 tsp cider vinegar
    • 1 cup vegan dark chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil an 8×4 inch loaf pan.
    2. In a large bowl, whisk together the sugar, flax mixture, oat milk, bananas, oil, and vanilla until smooth.
    3. Whisk in the flour and baking soda, then the vinegar until combined.
    4. Fold in the walnuts and dark chocolate chips until evenly distributed.
    5. Pour the batter into the prepared pan, place in the oven and bake for about 1 hour until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
    6. Remove from the oven and let cool before removing from the pan.

     

    Bread keeps at room temperature for up to 3 days in an airtight container or wrapped, in the refrigerator for up to 1 week, or frozen for up to 4 months.

     

     

     

     

     

  • Vegan Strawberry Lemon Scones

    Vegan Strawberry Lemon Scones

     

    I used to work at a natural foods store that made all of their baked goods from scratch.  They made the best scones, that were very popular with the customers, and we would always make different flavors.  I learned how to make them from a lady that worked there before me, and then came up with a veganized version to sell there as well.  Sadly the store is no longer open, but I still love to make my own veganized version of the scones at home!  The other day I was thinking that some Vegan Strawberry Lemon Scones sounded amazing so I made a batch! 

    Scones are actually quite simple to make, and they will turn out well as long as you are careful how you mix up the dough.  You always want to start with the dry ingredients, mix them together well, then mix in the fat with your hands, leaving good sized chunks of it to create flakey pockets in your scones.  I use coconut oil in these because it is what we used to use there, since it was cost effective, but you could use vegan butter instead if you are not a fan of coconut oil.  After your dough is clumpy with the fat added, you mix in the full fat coconut milk until just barely mixed but still pretty clumpy.  You want the coconut milk to be chilled, because it is important the dough doesn’t get too warm or things will mix too much.  You do not want a smooth dough for these or they will be very dense which is not the goal here.  I also added in vanilla and lemon with the coconut milk in these.

    Next, you want to just fold in the strawberries so that they are evenly distributed before you shape them.  You want to pat the dough into a round, not handling it too much, then cut it into wedges and place them on a parchment lined tray.  I then drizzle them with a little more coconut milk and sprinkle them with a bit of sugar to create a nice crunchy outside.  These smell amazing while baking!  So heavenly!

    These scones are super delicious!  These are rich and delicious, melt in your mouth with sweet jammy berries baked into them throughout, scented with aromatic lemon and vanilla!  They are perfect with a cup of coffee or tea for a mid morning snack!  If you are in the mood for a delicious fresh baked scone that is way better than the ones you will find in most coffee shops, give these Vegan Strawberry Lemon Scones a try!

     

    Vegan Strawberry Lemon Scones

    Makes 8

    Ingredients:

     

    • 3 cups organic whole wheat pastry flour* or organic all purpose flour
    • 3/4 cup granulated sugar
    • 2 1/2 tsp baking powder
    • 1/4 tsp salt
    • 3/4 cup solid virgin coconut oil, cut into chunks (if your house is above 65F degrees, chill it first)
    • 1 1/2 cups (or as needed) cold full fat organic canned coconut milk (whisked until smooth if chunky)
    • 1 Tbsp lemon juice plus 2 Tbsp lemon zest
    • 1 Tbsp pure vanilla extract
    • 1 tsp lemon extract
    • 2 cups strawberries, quartered (or cut into eighths if large)
    • coconut milk for topping (if needed)
    • graulated sugar for sprinkling

     

    Instructions:

    1. Preheat oven to 375F degrees with the rack set at the middle position.
    2. Line a baking sheet with parchment.
    3. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the coconut oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla and lemon juice and zest and lemon extract into the coconut milk. Add the coconut milk to the dough, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy.
    4. Fold in peaches until evenly distributed.
    5. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into 8 triangles.
    6. Place scones on the prepared baking sheet, reshaping slightly if necessary.
    7. Brush the tops lightly with the coconut milk (only if they seem dry, you want the sugar to stick), and sprinkle with granulated sugar.
    8. Place in the oven and bake for about 20 minutes , then after about 20 minutes you may need to reshape with 2 bench scrapers if the scones are spreading. Turn them then place back in the oven and bake 10-15 minutes more until they are lightly browned and cooked throughout.
    9. Cool on a wire rack.
    10. Enjoy!

    *If you prefer to make these gluten free, you can swap the whole wheat pastry flour for an all purpose baking flour like Bob’s Red Mill Gluten Free All Purpose Baking flour (I have tried this brand with success).

  • Vegan Lemon Poppy Seed Sugar Cookies

    Vegan Lemon Poppy Seed Sugar Cookies

    I have been craving desserts with lemon, mostly because it is in season, but also because Spring is just around the corner and I love lemon in the spring!  It is such a bright sunny flavor!  I have always loved lemon poppy seed muffins, ever since I was a kid, they are sweet but scented with lemon and the poppy seeds give a satisfying crunch!  So I was thinking, why not make Vegan Lemon Poppy Seed Sugar Cookies?  They were bound to be delicious after all!

    So I whipped up a batch last weekend!  These are so quick and easy to make, that is one of the things I love about them!  For the flour, I used whole wheat pastry flour, but you could use regular all purpose flour if you prefer or have that on hand.  Or even a gluten free all purpose baking flour (like Bob’s Red Mill gluten free all purpose baking flour which I have used with success) if you wanted to make them gluten free.  Since these are sugar cookies, I used granulated sugar to give them a clean lemony flavor but if you prefer a less refined sugar like maple sugar you could use that also.  Just keep in mind the color might be a little darker then.

    I used apple sauce in these as an egg replacer, and it gives them a nice chewy texture.  I added plenty of lemon in the form of zest, juice and extract.  I love lemon and I really wanted to be able to taste it!  I also added a hint of vanilla though for sweetness. These cookies smelled so heavenly while baking, and filled my kitchen with a wonderful aroma!

    I could not wait to try them!  I did have to try some warm, and they are so delicious!  Soft and chewy, just the right amount of lemon and sweet vanilla and a pleasant crunch from the poppy seeds!  If you love lemon desserts too, definitely give these Vegan Lemon Poppy Seed Cookies a try!

    Vegan Lemon Poppy Seed Sugar Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted vegan butter
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce
    • 1 Tbsp lemon juice
    • 2 Tbsp lemon zest
    • 1 tsp lemon extract
    • 1 tsp pure vanilla extract
    • 1 Tbsp poppy seeds
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 3 cups whole wheat pastry flour or all purpose flour
    • granulated sugar for sprinkling

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with foil.
    2. In a large bowl, mix together the melted butter, sugar, apple sauce, lemon juice and zest and vanilla extract until well blended.
    3. Mix in the poppy seeds, salt, baking soda and baking powder then the flour until smooth.
    4. The dough will be slightly soft, so refrigerate about 30 minutes then stir again before scooping.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly.  Sprinkle each with granulated sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Raspberry Vanilla Sweet Rolls

    Vegan Raspberry Vanilla Sweet Rolls

    I’ve always loved fluffy sweet rolls with fluffy frosting on top. Of course cinnamon rolls are the classic, it’s hard to beat a good cinnamon roll, but I love them with fruit in the filling as well. Especially for a lazy weekend morning you can’t go wrong with fresh sweet rolls. So last weekend when I was craving some I decided to make Vegan Strawberry Vanilla Sweet Rolls. 
     
     
    I admit when I first started making sweet rolls back in the day the idea of having to use yeast intimidated me quite a bit but really it’s easy! You just have to wait for it to rise. With these, you can even make the dough, shape them into the pan and let them sit overnight in the refrigerator to make it easy the next morning. 

    You just make the dough, let it rise, roll it out and fill it with jam, roll it up, cut it into rounds put it in the pan and if you are wanting to make it the next day you cover it and put it in the refrigerator overnight.  Then the next day when you want to bake it, you just take it out and let it sit at room temperature for an hour before baking.  Works out really well!  The dough for these is just sweet enough, and I scented it with vanilla. 

     

    For the filling on these rolls, I used some of Eric’s Dad’s home made raspberry jam.  It is the perfect balance of tart and sweet. But of course, you can use your favorite raspberry jam.  These smelled amazing while baking!  Once they were all cooled I decided to frost them with a smooth, sweet raspberry vanilla buttercream frosting.  They were so heavenly!  The vanilla scented dough is soft and fluffy, the sweet jammy raspberries the perfect filling for it, and the creamy dreamy frosting just puts these over the top!  If you are in the mood for something delicious, definitely give these Vegan Raspberry Vanilla Sweet Rolls a try!

     

    Vegan Raspberry Vanilla Sweet Rolls

    Makes 12

    Dough:

    • 1/2 cup warm water ( 105-110F degrees)
    • 1 packet active dry yeast (1/4 oz)
    • 3/4 cup warm full fat coconut milk (I warmed it up on the stove)
    • 1/4 cup granulated sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups whole wheat pastry flour or as needed

     

    Filling:

    • 1 cup raspberry jam

     

    Frosting:

    • 2 sticks vegan butter (1 cup)
    • 2 Tbsp plant based milk
    • 1 tsp pure vanilla extract
    • 2 1/2 cups powdered sugar
    • 1 Tbsp raspberry powder (freeze dried raspberries ground to powder)

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water (about 110F degrees, you don’t want to kill the yeast) plus a pinch of maple sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 1/2 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 9×15 inch rectangle.
    8. Mix together the filling ingredients and spread it evenly over the dough.
    9. Roll it up, then cut the roll into 12 pieces.
    10. Oil an 8×8 inch square baking pan, and place them in the pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    14. Remove from the oven and let cool 15 minutes.
    15. Whisk the glaze ingredients together, adding a little bit more coconut milk if it seems too thick.
    16. To make the frosting, beat the butter, milk and vanilla with an electric mixer until smooth, then add the powdered sugar one cup at a time beating until smooth.  Spread over the rolls, and enjoy!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Dark Chocolate Orange Cookies

    Vegan Dark Chocolate Orange Cookies

    Normally I am all about the vanilla, but lately I have been in the mood to make chocolate desserts, including these Vegan Dark Chocolate Orange Cookies I recently made.  I used to make vegan double chocolate cookies at my last job and they were always delicious, but I thought why not make them with orange added since citrus is in season and so delicious right now?  I always loved those chocolate oranges as a kid, so I love the combo of chocolate and orange.

    I love making cookies sometimes because they are so quick and easy (at least this kind which is mix, roll and bake) and these are no exception.  They have plenty of cacao powder in them to give them a rich chocolate flavor. For the flour I used all purpose, but you could use gluten free all purpose baking flour if you wanted to make them gluten free.  I recommend Bob’s Red Mill gluten free all purpose baking flour which I have tried and swapped 1:1 with success.  I used granulated sugar in these, but you could use maple sugar or coconut sugar for less processed options.

    I added plenty of orange in the form of juice and zest as well as orange extract so that it has the right amount of aromatic orange flavor.  I also added vanilla to make these even more heavenly and since I believe it belongs in pretty much most desserts. These use coconut oil as the fat, but if you are not a fan of the flavor of coconut oil (it is not strong, it is very subtle however I know some people don’t like it), you could sub melted vegan butter such as Earth balance instead.

    The dough for these was so heavenly, and honestly the dough is my favorite part of baking cookies!  That and the heavenly aroma they fill my kitchen with!  I could not wait to try them!  Luckily with cookies like these they are best if they are slightly warm so I didn’t have to wait long. There is nothing better then a ooey gooey cookie with melted chocolate chips! These were so delicious!  Rich chocolate flavor, scented with sweet orange and vanilla filled with rich dark chocolate chips!  They are perfect with a cup of coffee!  If you are a fan of chocolate and orange definitely give these Vegan Dark Chocolate Orange Cookies a try!

    Vegan Dark Chocolate Orange Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce
    • 1 Tbsp orange juice
    • 2 Tbsp orange zest
    • 1 tsp orange extract
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/4 cups all purpose flour
    • 1/4 cup plus 1 Tbsp cocoa powder
    • 1 1/2 cups vegan dark chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with foil.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce, orange juice and zest and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour and cocoa powder until smooth.
    4. Mix in the chocolate chips.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Dark Chocolate Orange Doughnuts

    Vegan Dark Chocolate Orange Doughnuts

    I am loving all things citrus lately, and also anything involving chocolate.  So last weekend when I decided to do some baking, I wanted to combine chocolate and orange since it is such a heavenly combination!  I thought about making a cake, but I decided that it would be fun to make baked doughnuts instead since I haven’t made any in a long time.  I made some Vegan Dark Chocolate Orange Doughnuts and they turned out wonderful!

    I love fried doughnuts, but I feel like baked doughnuts are easier to make at home and slightly healthier so they are usually my go to for making doughnuts.  These ones are really easy to make if you have a doughnut pan!  I used whole wheat pastry flour in these but you could also use regular all purpose flour, or even gluten free baking flour if you wanted them to be gluten free.  Bob’s Red Mill makes a good gluten free baking flour that I have tried and it works well in things like this.  I use flax eggs in these because I always have ground flax seed on hand and I have good success with them in baked goods.

    I wanted these to have plenty of orange flavor so I used plenty of zest plus the juice.  I love the smell of any citrus zest, the orange zest is so refreshing!  I also used just the right amount of cacao powder to give these a rich chocolate flavor, and a hint of vanilla for sweetness.  The batter tasted amazing even before baking, and they smelled so heavenly while baking!  I could not wait to try them!

    But first they needed a glaze!  So I made a rich chocolate glaze with dark chocolate, coconut milk and orange zest, a ganache type glaze and it was perfect!  It coated the doughnuts nicely and I drizzled it with vegan dark chocolate also to make it pretty.  These doughnuts were super delicious!  Rich and chocolaty, scented with orange and vanilla and topped off with that luscious glaze, they were wonderful!  So good with my mid day cup of coffee!  If you are in the mood for something rich and delicious, definitely give these Vegan Dark Chocolate Orange Doughnuts a try!

     

     

    Vegan Dark Chocolate Orange Doughnuts

    Makes 8

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 1/4 cup cocoa powder
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 3 Tbsp orange juice
    • 3 Tbsp orange zest
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Ganache Glaze:

    • 1 cup vegan dark chocolate chips
    • 1/4 cup plus 2 Tbsp coconut milk
    • 2 tsp orange zest

     

    Chocolate Drizzle:

    • 1/2 cup dark chocolate chips

     

    Instructions:

    1. Preheat oven to 350F degrees, and oil a doughnut pan
    2. In a large bowl, combine the flour, cocoa powder, sugar, and baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, orange juice and zest, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the batter into the holes of the prepared doughnut pan, filling them 2/3 full.
    5. Place the pan in the oven and bake for about 15 minutes until the doughnuts are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool completely.
    7. To make the glaze, in the top of a double boiler or in the microwave in 30 second intervals (if you use this method, it takes about 2-3 times in the microwave, stirring in between each time), heat the dark chocolate chips with the milk and orange zest, whisking until smooth.
    8. Pour the glaze over the doughnuts, smoothing it out to coat them. Place the doughnuts in the refrigerator until the glaze is set.
    9. Melt the remaining 1/2 cup chocolate chips in a double boiler or the microwave.
    10. Drizzle the dark chocolate over the glazed doughnuts.
    11. Enjoy!
  • Vegan Lemon Lavender Short Bread

    Vegan Lemon Lavender Short Bread

    It has been really cold this past weekend in Minnesota so it was the perfect weekend to stay inside and do some baking!  I love citrus season so I wanted to make something featuring lemon.  It is such a bright flavor and we could all use a little sunshine right about now.  So I decided to make some Vegan Lemon Lavender Shortbread!  I always love shortbread, since it is so easy to make and it has such a delicious melt in your mouth texture!

    I love shortbread because it is so simple.  It comes together quickly and you can be enjoying it in no time!  Since shortbread needs a fat to make it rich, I used Earth Balance vegan butter in place of regular butter and you can not tell the difference (even if I haven’t had non-vegan butter in about 13 years, I shared it with people who are not vegans and they agreed).  It works perfectly in these!  For the flour I used whole wheat pastry flour but you could use regular all purpose flour if that is what you prefer and what you have on hand.  Or even a gluten free all purpose baking flour such as Bob’s Red Mill gluten free all purpose baking flour which I have tried with good results.

    I used plenty of lemon zest in these, plus lemon juice and lemon extract to give them just the right amount of lemon flavor.  Along with lavender flowers I picked last summer, because I love lemon and lavender together, and a little vanilla to sweeten them.  The dough was so delicious even before baking them! They smelled amazing while baking filling my kitchen with the most heavenly aroma!  Once they had cooled down, I drizzled them with some melted vegan white chocolate and they were perfect!

    The shortbread cookies were so delicious!  They were melt in your mouth buttery and rich, scented with lemon and fragrant lavender with a hint of vanilla, the sweet white chocolate perfect to top them off!  So heavenly!  If you are a lemon lover and wanting to bake something delicious, definitely give these Vegan Lemon Lavender Shortbread Cookies a try!

    Vegan Lemon Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 2 Tbsp lemon zest plus 1 Tbsp lemon juice
    • 1 tsp lemon extract
    • 1 tsp pure vanilla extract
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour
    • 1/2 cup vegan white chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, lavender, lemon zest and vanilla until the butter and sugar are well incorporated.
    3. Mix in the baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Remove from the pan, and separate.  Place on a cooling rack with space in between each piece.
    11. Melt the white chocolate in the top of a double boiler, and when it is smooth, drizzle it over the shortbread.  Allow to harden.
    12. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

  • Vegan Turtle Brownies

    Vegan Turtle Brownies

    I love baking brownies!  They always make my home smell amazing and one can not possibly be in a bad mood while making brownies, they just have a way of making you happier! Plus I always have the ingredients on hand for classic brownies for when the mood strikes.  Last weekend I decided it had been too long since I have made any and so I baked some up.  I wanted something delicious, not that they aren’t always delicious, but maybe something a little extra.  So I made some Vegan Turtle Brownies!  Because you can never go wrong with the combo of caramel, toasted pecans and dark chocolate after all!

    This is the base brownie recipe I came up with at my last job working in a natural foods store and they were always a hit!  It is simple and easy to make and always comes out so delicious, fudgy and satisfying!  I use brown sugar in these to give them a hint of a caramelly flavor in the batter, and coconut oil for the fat, because it is what I happen to have on hand most of the time.  If you don’t like the taste of coconut oil however you could always use melted vegan butter.  For the flour I used whole wheat pastry flour but you could use regular AP flour instead if you prefer or even a gluten free all purpose baking flour (like Bob’s Red Mill all purpose baking flour which I have used with good results).

    I made my own vegan caramel for these, the recipe follows the brownie recipe.  It makes extra, so you can keep it in the refrigerator and use it over ice cream or something.  Because I always like to make a little extra caramel when I make it for that reason.  I stirred plenty of toasted pecans and dark chocolate chips into these to make them the classic turtle flavor.

    These smelled amazing while baking!  The aroma of heavenly chocolate filling my apartment!  I could not wait to try them, but unfortunately I had to wait for  them to cool down. When I did try them they were super delicious!  Fudgy, and sweet filled with decadent dark chocolate, crunchy pecans and gooey vanilla caramel!  If you are in the mood for something chocolaty and heavenly, definitely give these Vegan Turtle Brownies a try!

    Vegan Turtle Brownies

    Makes 16

    Ingredients:

    • 1/4 cup ground flax seeds
    • 1/2 cup plus 2 Tbsp filtered water
    • 1/2 cup coconut oil
    • 2 cups brown sugar
    • 1 Tbsp pure vanilla extract
    • 1/2 tsp sea salt
    • 2 tsp baking powder
    • 1 cup whole wheat pastry flour or all purpose flour
    • 1 cup unsweetened cocoa powder
    • 1/2 cup vegan caramel*
    • 1/2 cup chopped toasted pecans
    • 1/2 cup vegan dark chocolate chips or chunks

     

    Instructions:

    1. Preheat the oven to 350F degrees and line a 9×9 inch square pan with parchment.
    2. In a bowl, whisk together the flax seeds and water and set aside for a few minutes.
    3. To a large bowl, add the oil and sugar, then the flax mixture and vanilla and whisk together until the sugar starts to melt into it.
    4. Whisk in the salt and baking powder, then the flour and cacao powder until smooth.
    5. Pour into the prepared pan, smoothing it to the sides, then drop the caramel over it by the Tbsp and swirl with a knife. Sprinkle with pecans and chocolate chips.
    6. Place in the oven and bake for about 30 minutes until set.
    7. Remove from the oven and let cool before cutting (if you want the brownies to come out nice, otherwise let cool 15 minutes and then enjoy some warm).

    Brownies keep in the refrigerator for 1 week, or frozen up to 4 months.

     

    *Vegan Caramel:

    • 1 stick vegan butter (1/2 cup I used Country Crock)
    • 1 cup brown sugar
    • 1/2 cup maple syrup
    • 1/3 cup coconut cream
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. In a saucepan, combine the butter, sugar, maple syrup, coconut cream, and sea salt and heat over medium heat until it is smooth, and comes to a boil.
    2. Cook over medium heat stirring often until the caramel is heated to 235F degrees (use a candy thermometer).
    3. Once it is 235 degrees, remove from heat, stir in the vanilla and pour into a jar.
    4. Let cool before using.  Keeps for 1 week in the refrigerator.

     

  • Vegan Gingerbread Cupcakes

    Vegan Gingerbread Cupcakes

    It is finally looking a bit like Christmas around here with a bit of snow on the ground and not so brown outside.  So I have been baking some festive treats! Of course I made some Christmas cookies, but also I have been craving gingerbread so I decided that I needed to make some.  As much as I like gingerbread cookies, I wanted it in the form of cake, one with luscious frosting!  So I made some Vegan Gingerbread Cupcakes last weekend!  They are easier to make than a big cake and perfect for sharing!

    These cupcakes are plenty flavorful with the warming spices of ginger, cinnamon, cardamom and nutmeg in them plus sweet molasses to give them that traditional gingerbread flavor. I also included a bit of vanilla since I feel like most desserts need a touch of it!  For the flour I used whole wheat pastry flour but if you wanted to regular all purpose flour or even a gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I have used before with success) for a gluten free version.  I used flax eggs in these because I always have good results in my cakes with them.

    For the frosting I wanted something luscious, rich and creamy so I went with a simple vegan vanilla buttercream.  It’s just vegan butter, powdered sugar vanilla and milk but it is sooo good! I like my cupcakes with a good cake to frosting ratio too, so I made plenty!  It was the perfect topper for the cupcakes. I topped them off with vegan naturally colored sprinkles too!

    These cupcakes were so delicious!  They were soft and sweet, lightly spiced and aromatic, the smooth rich vanilla scented frosting the perfect addition to them!  I shared a few of them, and everyone I shared them with seemed to enjoy them, but I am saving plenty for myself because cake is my favorite!  If you are in the mood for something sweet and delicious, definitely give these Vegan Gingerbread Cupcakes a try!

    Vegan Gingerbread Cupcakes

    Makes 12

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 1 tsp cinnamon
    • 1 1/2 tsp ground ginger
    • 1/2 tsp cardamom
    • 1/2 tsp nutmeg
    • 1 Tbsp molasses
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1-2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 3 cups powdered sugar

    Decoration:

    • Vegan sprinkles (optional)

    Instructions:

    1. Preheat oven to 350F degrees, and a 12 hole muffin tin with liners
    2. In a large bowl, combine the flour, sugar, spices, and baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, molasses, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the batter into the prepared tins, filling them 2/3 full.
    5. Place the cupcakes in the oven and bake for about 15-20 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 completely.
    7. To make the frosting, beat the butter with the milk, and vanilla and lemon extracts until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place the frosting in a pastry bag and pipe onto the cupcakes.
    10. Sprinkle with sprinkles.
    11. Serve the cupcakes and enjoy!
  • Vegan White Chocolate Peppermint Cookies

    Vegan White Chocolate Peppermint Cookies

    Christmas cookie baking season has always been one of my favorite times of the year, since I was a little kid making cookies with my Mom.  We would always pick out several different kinds to make that sounded good to us or old favorites, make batches of them and freeze them to enjoy throughout the season or to later share!  I decided I wanted to bake something Christmasy last weekend and I happened to have some candy canes on hand, so I decided to bake some Vegan White Chocolate Peppermint Cookies to kick off the holiday cookie baking this year!

    These are really simple and easy to make and I used my chocolate chip cookie dough base because it always comes out so perfect!  I used coconut oil for the fat in these, but if you do not care for coconut oil, you could use melted vegan butter instead.  These use apple sauce for the vegan egg replacement and it gives them a perfect chewy satisfying texture!  For the flour I used whole wheat pastry flour but you could use all purpose flour instead if you prefer, or even a gluten free all purpose flour (such as Bob’s Red Mill gluten free all purpose baking flour which I have used with good results).

    For the flavoring in these I used both vanilla and mint.  I used vanilla bean powder, but if you don’t have that you could use extract instead.  I feel like I gave these just enough peppermint extract to flavor them but not overpower as the balance was perfect! I used chopped candy canes in these but if you wanted to use those round peppermints chopped up those would work as well, just make sure that they are vegan. For the white chocolate I used Pascha vegan white chocolate chips.

    These cookies smelled amazing while baking and they tasted even better!  I mean the dough tasted amazing too, but the soft warm cookies with the gooey white chocolate chips and crunchy peppermints were simply heavenly!  If you are in the mood for some delicious cookies, definitely give these Vegan White Chocolate Peppermint Cookies a try!

    Vegan White Chocolate Peppermint Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp vanilla bean powder or pure vanilla extract
    • 1/2 tsp peppermint extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1/2 cup chopped candy canes
    • 1 cup vegan white chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and vanilla and peppermint extracts until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour until smooth.
    4. Stir in the candy canes and white chocolate until they are evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Chocolate Chip Pecan Pie Bars

    Vegan Chocolate Chip Pecan Pie Bars

    I can not believe how fast this Fall is going. It seemed like it had just started, and now it is dark outside early, the leaves have fallen off the trees and we are way into November and Thanksgiving is this week!  So I am thinking about the Thanksgiving desserts.  I don’t usually make pecan pie any other time of the year.  It was my favorite Thanksgiving dessert growing up. My Mom and Grandma were big pecan pie lovers, and I think I inherited that too.  Not that I didn’t always take a piece of the pumpkin and apple pie that we always had as well, dessert was my favorite part, and I saved room.  I was thinking about that pecan pie this week and how good it was and decided that I needed to make something similar.  So I made Vegan Chocolate Chip Pecan Pie Bars!

    One of my favorite pecan pies that I have made (I tend to make different variations to keep it interesting), was one with chocolate chips or chunks. I did not want to make a big pie right now though, so I went with pecan pie bars.  I like making bars, because they are a good thing to store in my freezer and pull out when the craving strikes.  Plus they are easy to share!

    For these, I made sort of a short bread type crust, because I figured it would go so well with the pecans. Instead of using straight flour, I used a mixture of flour and tapioca flour to give it a nice melt in your mouth texture. If you don’t have tapioca flour though, you can use cornstarch instead with good results. For the filling, instead of making a corn syrup or sugar and egg filled filling like in the original, I made a gooey vanilla date caramel.  I love date caramel!  It tastes just as good as regular to me but is way less processed. Dates are about as natural as it gets when it comes to sweetener if you blend them up yourself.

    I added plenty of pecans to this, and of course the dark chocolate chunks.  I could not wait to try these bars.  They smelled so heavenly while baking!  I had to wait until the next day though, since I was making them at night, and I wanted them to cut nicely which requires complete cooling. They turned out sooo good!  I think I like these even better than the uber sweet pecan pie I grew up eating, these have more of a true pecan flavor along with the sweet caramel!  If you are a pecan pie fan, give these Vegan Chocolate Chip Pecan Pie Bars a try!

    Vegan Chocolate Chip Pecan Pie Bars

    Makes 16

    Crust:

    • 3/4 cup organic whole wheat pastry flour*
    • 1/4 cup tapioca flour (or cornstarch would work as well)
    • 1/4 cup granulated sugar
    • 1/8 tsp sea salt
    • 6  Tbsp vegan butter (such as Earth Balance)

     

    Filling:

    • 1 cup soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well
    • before using)
    • 1/4 cup pecan butter (or raw cashew butter or almond butter)
    • 1 Tbsp maple syrup, plus more for brushing the top of the pie
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/3 cup filtered water
    • 1 Tbsp coconut oil
    • 2 cups toasted pecans, plus more for top of bars
    • 3/4 cup chopped vegan dark chocolate, plus more for top of bars
    • maple syrup for brushing bars

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, tapioca flour,  sugar, and sea salt. Mix in butter and stir (or use your hands and knead) until a smooth dough is created. Press into the bottom of an 8×8 inch square pan.
    3. Place in the oven and bake for 15 minutes or until just starting to brown.  Remove from the oven.
    4. To make filling, combine all ingredients in a high speed blender or food processor except the pecans and chocolate chunks. Process until smooth, then scrape into a bowl and stir in the pecans and chocolate chunks. Spread the filling over the crust, and top with more pecans and chocolate chunks. Brush the top lightly with maple syrup. Place in the oven.
    5. Bake for about 20 minutes until it is starting to brown lightly.
    6. Remove from oven and let cool completely before serving.

     

    *If you prefer regular AP flour, that will work as well. Or if you would like to make these gluten free, you can swap the whole wheat flour for a gluten free flour blend like Bob’s Red Mill AP baking flour (I have had success with this brand).

  • Pecan Pie Brittle

    Pecan Pie Brittle

    Pecan pie was always my favorite pie at Thanksgiving. My grandma would always have pumpkin, apple and pecan and I would have a little of each, but the pecan was the best! Not that I don’t enjoy the other two, because I love them as eel but I have to pick a favorite! I think I take after my Mom and Grandma because pecan was both of their favorites as well! So last week when I decided to make some nut brittle, I made some Pecan Pie Brittle since Thanksgiving is right around the corner!

    I love making nut brittle because it is so easy and simple to make, and always turns out so delicious. This one is super simple, it only has 4 ingredients! I roasted my pecans before making it because I think it makes their flavor even better.

    To make this you just melt granulated sugar in a pan with some sea salt and vanilla bean powder until it is liquid, stirring often so it doesn’t burn. Then you add the pecans. I used vanilla bean powder because I have it on hand but you could also use a little vanilla extract.

    This brittle smells heavenly while cooking, and tastes even better. Like crunchy pecan pie filling! It is super delicious! So good with a cup of coffee for a sweet treat. It didn’t last long in my home though, my husband ate the rest of it in about a day. If you love pecans and are looking for a treat to gift or enjoy yourself, definitely ale this Pecan Pie Brittle!

    Pecan Pie Brittle

    Makes 16 servings

    • 2 cups granulated sugar
    • 1/4 tsp vanilla bean powder
    • 1/8 tsp sea salt
    • 1 1/2 cups toasted pecans

    Instructions:

    1. To make the brittle, in a non-stick pan, melt the sugar, vanilla and salt until completely smooth and liquid over medium heat (this should take about 5 minutes).
    2. Add the pecans, stir until mixed in well, then pour onto a sheet of parchment or foil and allow to cool completely.
    3. Once it has cooled, break into small pieces and enjoy!
  • Vegan Maple Date Pumpkin Cakes

    Vegan Maple Date Pumpkin Cakes

    I am all about enjoying the pumpkin baked goods lately. It is something I look forward to every year, pumpkin spices and pumpkin treats rolling back around! Last weekend I was in the mood for some pumpkin cake, but I didn’t want to make a giant one, or one I had to frost, so what I decided to make were some individual Vegan Pumpkin Maple Date Cakes! They turned out so good I had to share the recipe with you all!
    I used a pumpkin cake recipe that I normally use for layer cakes. I used plenty of pumpkin spices and vanilla, this is an aromatic wonderful smelling cake! For the flour I used a whole wheat pastry flour because it’s what I have on hand, but if you wanted to use regular all purpose flour or even a gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I’ve used with success) for a gluten free version you could use those instead.
    I used plenty of dates in this cake because I love their caramelly gooey goodness and they are so good in baked goods. I consider them Nature’s caramel!  They are like little pockets of sweet goodness in cakes.  These smelled so delicious while baking!  I could not wait to try them!  I served them warm with some of my home made vegan ice cream and a quick maple pecan sauce!
    These cakes are completely crave worthy and heavenly!  They are sweet and aromatic with pumpkin, soft in texture with gooey caramelly dates throughout, and the sweet pecan maple sauce and rich ice cream are the perfect partners for them!  If you are in the mood for something delicious and pumpkin flavored, definitely give these Vegan Maple Date Pumpkin Cakes a try!
    Vegan Maple Date Pumpkin Cakes
    Makes 4
    Cake:
    • 3/4 cup organic whole wheat pastry flour (or regular AP flour)
    • 1/2 cup maple sugar, coconut sugar or brown sugar
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/8 tsp cloves
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4tsp sea salt
    • 1/4 cup plus 2 Tbsp pureed pumpkin or squash
    • 2 Tbsp avocado oil
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 1/4 cup + 1 Tbsp plant based milk
    • 1 Tbsp apple cider vinegar
    • 3/4 cup chopped soft, pitted medjool dates
    • 1/4 cup pecan butter or almond butter
    • 1/4 cup maple syrup (or a little more if needed)
    • 1 tsp pure vanilla extract
    • vegan ice cream for serving

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil 4 8 oz ramakins with nonstick spray.
    3. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    4. Fold in chocolate dates.
    5. Transfer cake batter to prepared ramakins and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 15-20 minutes. Remove from oven.
    6. Whisk together the pecan butter, vanilla and maple syrup.  You want it a pour-able but still thick consistency.  If it is too thick (since nut butters vary in consistency), add a little more maple syrup.
    7. Cool for 15 min before serving, serve warm with vegan ice cream, drizzled with the maple sauce.

     

    Store any leftover cakes in the refrigerator for up to 1 week in a covered container.

  • Double Chocolate Pecan Caramel Corn

    Double Chocolate Pecan Caramel Corn

    It is finally feeling like fall!  In October we had temps in the 80s a good chunk of the month it felt like, and definitely didn’t feel like fall.  But it snowed on Halloween so that means it is officially now cool weather season!  Since we are now in cozy season, I am all about the popcorn lately.  I love making it for a snack, and most of  the time I just make it with a little avocado oil, sea salt, nutritional yeast and garlic powder if I am feeling savory.  But I do love a good home made caramel corn, and I was in the mood for something sweet last weekend!  I decided to make some Double Chocolate Pecan Caramel Corn!  It was so delicious, and just as good as something you would buy at one of those gourmet popcorn places but so much better since it was made at home!

    I make my popcorn in the microwave in a popcorn popper I bought off of Amazon similar to this one, I buy organic white corn kernels and it turns out nicely every time. If you are making this caramel corn, you will need to pop the popcorn ahead of time.  Or some stores may sell pre popped corn.  If you do buy pre popped popcorn, and you end up buying salted, leave the salt out of this recipe.

    For the caramel I used a mixture of Earth Balance vegan butter and coconut oil because it is what I happened to have on hand, and I enjoy the flavors of both.  But if you wanted to use just one or the other, that would work for this as well.  I used brown sugar for the caramel because it gives it a better flavor, and I added vanilla to make it aromatic and delicious! I wanted to use both dark and white chocolate in this so I drizzled both over it.  For the vegan white chocolate I used Pascha vegan white chocolate chips.  I also wanted some sort of nuts, and I chose pecans because they are my favorite lately!

    This popcorn was so incredibly delicious!  I could not stop sampling it after I made it and everyone I shared it with loved it too!  If you are in the mood for a munchy cozy treat, or looking for an edible gift, this is perfect!  So definitely give this Double Chocolate Pecan Caramel Corn a try this fall or winter!  Although be warned the whole pan of it might get eaten in just a few hours!

    Double Chocolate Pecan Caramel Corn

    Makes about 12 cups

    Ingredients:

    • 1/2 tsp sea salt
    • 1/2 cup Earth Balance vegan butter
    • 1/2 cup coconut oil
    • 1 cup brown sugar
    • 1 Tbsp pure vanilla extract
    • 1/2 teaspoon baking soda
    • 10 cups popped popcorn
    • 3/4 cup plus 1/2 cup toasted pecan pieces
    • 3/4 cup vegan dark chocolate chips or vegan dark chocolate chopped
    • 3/4 cup vegan white chocolate chips or vegan white chocolate chopped

    Instructions:

    1. In a pot, combine the sea salt, butter, coconut oil, brown sugar, and cook over medium heat and everything is melted.  Whisk every so often to combine the mixture.  It should become uniform in color and emulsified.
    2. Bring to a boil and lower to a simmer.  Cook for 5 minutes, stirring often, then after 5 minutes, add the vanilla, whisk to blend it in, then add the baking soda and whisk in.  Remove from heat and whisk it in (it will bubble, it is supposed to).  Whisk until completely combined.
    3. Pour the caramel mixture and 3/4 cup of the pecans over the popcorn in a large bowl, and use a spoon to stir it until all of the popcorn is coated.  Pour out onto a foil or parchment lined baking tray.
    4. Melt the vegan white chocolate and vegan dark chocolate over double boilers.   Place each in a pastry bag (or ziplock bag with the corner cut off) and drizzle over the popcorn.  Sprinkle with the rest of the pecans.
    5. Place popcorn in the refrigerator until the chocolate sets, break into pieces and enjoy!

    Keeps for 1 week in an airtight container.

  • Vegan White Chocolate Macadamia Oatmeal Cookies

    Vegan White Chocolate Macadamia Oatmeal Cookies

    Fall is the perfect time for baking, so I have been in a cookie baking mood as of lately. So when I was gifted some macadamia nuts and vegan white chocolate chips, I thought what would be better to make than Vegan Macadamia White Chocolate Cookies? I love these two ingredients in cookies after all!  Oatmeal cookies are my favorite kind of cookie because they are chewy and soft but have substance. My Mom always said they are better for you because they have oats, and I’m not going to argue that one, I do love oats and eat them in some form every day!

    For these cookies, I used my usual oatmeal cookie recipe. It uses whole wheat pastry flour but if you prefer to use regular AP flour (such as Bob’s Red Mill gluten free all purpose baking flour which I have used before with good results) or even a gluten free all purpose flour for a gluten free option those work as well.  These are made with granulated sugar, but if you prefer brown sugar you could use that as well for a more caramel flavored slightly more chewy cookie.  Or even maple sugar or coconut sugar for a less refined option.  I added in plenty of macadamia nuts and white chocolate chips!  The vegan white chocolate chips I used are Pascha vegan white chocolate chips.

     

     

     

     

     

     

     

     

     

     

     

     

     

    These cookies smelled so heavenly while baking!  I could not wait to try them!  They were soft and chewy, scented with vanilla and the rich heavenly white chocolate chips and crunchy nutty pecans along with the oats for texture made them so delicious! Everyone I shared these with loved them! If you are in the mood for some cookie baking, definitely give these Vegan White Chocolate Macadamia Oatmeal Cookies a try!

     

    Vegan White Chocolate Macadamia Oatmeal Cookies

    Makes 16 large cookies Ingredients:

    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp water
    • 3/4 cup coconut oil, warmed to liquid
    • 1 1/2 cups granulated sugar, or maple sugar or coconut sugar
    • 1 Tbsp pure vanilla extract
    • 1 1/2 cups whole wheat pastry flour or oat flour
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 3/4 tsp sea salt
    • 3 cups old fashioned rolled oats
    • 3/4 cup macadamia nuts
    • 1 cup vegan white chocolate chips or chunks

     

    Instructions:

    1. Preheat the oven to 350F degrees with the rack set at the middle position.
    2. Mix together the flax seed and water in a small bowl.
    3. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax mixture, vanilla and mix until well combined (the mixture will become very thick).
    4. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add macadamia nuts and white chocolate chips and mix until evenly distributed throughout the dough.
    5. Roll the dough into 16 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 15-18 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    6. Enjoy!
  • Vegan Pumpkin Chocolate Chunk Cookies

    Vegan Pumpkin Chocolate Chunk Cookies

    Fall is in full swing, the trees are so beautiful with all of their warm colors and dropping their leaves like confetti and I am all about the pumpkin treats right now!  Last weekend I decided I needed to make a pumpkin dessert, and I was craving chocolate chip cookies, so I thought I would make some Vegan Pumpkin Chocolate Chip Cookies!  Why not make chocolate chip cookies with the warming flavors of fall!

    For these cookies, I used my usual chocolate chip cookie dough base, but instead of the apple sauce I added pumpkin since the consistency is similar and I have done this before with good results.  I added my own blend of pumpkin pie spices, which is cinnamon, ginger, nutmeg, cloves and cardamom.  It is so warming and delicious in all my desserts!  Instead of white sugar in these cookies, I decided to use brown, since I love it with pumpkin and it has more of a caramelly flavor.

    I used whole wheat pastry flour in these because it is what I have on hand and prefer to use, but you could also use regular all purpose flour or even a gluten free all purpose baking flour (like Bob’s Red Mill Gluten Free All Purpose Baking flour, which I have used before and it works well) if you would like to make these gluten free.  The dough for these was so delicious!  Cookie dough is honestly one of my favorite parts to baking cookies, almost as much as the warm ones fresh from the oven.

    These smelled amazing while baking!  I could not wait to try one!  They were super delicious with warming pumpkin spices, a soft chewy texture and the rich dark chocolate chips!  They are so wonderful while still warm from the oven!  If you are in the mood for a pumpkin treat, definitely give these Vegan Pumpkin Chocolate Chunk Cookies a try!

     

    Vegan Pumpkin Chocolate Chunk Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup pumpkin puree at room temperature
    • 1 tsp vanilla bean powder or pure vanilla extract
    • 1 tsp cinnamon
    • 1 tsp ground ginger
    • 1/2 tsp cardamom
    • 1/4 tsp nutmeg
    • 1/4 tsp cloves
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1 cup chopped dark chocolate

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, pumpkin and vanilla extract  until well blended.
    3. Mix in the spices, salt, baking soda and baking powder then the flour until smooth.
    4. Stir in the chocolate chunks until they are evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Maple Apple Crisp

    Vegan Maple Apple Crisp

    It definitely feels like fall is here now, and so I had to make an apple crisp with the apples we bought at the orchard recently!  Apple crisp is one of the essential fall recipes as far as I am concerned.  When I was little, I remember coming home from school many times in the fall and my Mom had baked one for us to enjoy for dessert after dinner, and I always loved it.  It’s much easier to make than pie, but always so comforting and delicious!  The one I made last weekend was a Vegan Maple Apple Crisp!

    My Mom always included oats in the topping on her apple crisp.  I know not everyone does, but I actually really love oats in the streusel, they give it such a nice texture!  The classic one has butter in it and refined sugar, but I wanted to go a little healthier this time.  So in place of the butter, I used some of my home made pecan butter.  This gave it a little bit of a nutty flavor too that I really loved.  For the sweetener, and since this was a maple apple crisp, I used maple syrup in it in the filling and the topping.  It was a bit of an experiment, since I haven’t tried it in a topping like this before but it worked out really well and still came out crispy and yummy!

    The apples were so delicious and flavorful they really didn’t need too much sweetening so I added just enough maple along with some vanilla and cinnamon to sweeten the filling.  I used honeycrisp apples in this, but I would recommend any tart sweet or tart apple for this so that it has good flavor.  It baked up beautifully and smelled amazing, filling my kitchen with a heavenly aroma and I could not wait to try it!

    I served it warm with some of my Maple Pecan Ice Cream I made recently and it was so delicious!  The filling was so flavorful with the sweet tart tender apples, scented with cinnamon, vanilla and maple, and the crispy topping was perfect!  If you are in the mood for an easy fall dessert, definitely give this Vegan Maple Apple Crisp a try!

    Vegan Maple Apple Crisp

    Serves 6-8

    Ingredients:

    • 6 cups organic tart sweet apples, cut into 1/2 inch pieces
    • 1/4 cup maple syrup (or to taste)
    • 1 Tbsp lemon juice
    • 1/2 tsp maple extract
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1/8 tsp sea salt
    • 2 Tbsp whole wheat pastry flour

     

    Topping:

    • 1/2 cup organic whole wheat pastry flour
    • 3 Tbsp maple syrup
    • 1/3 cup pecan butter
    • 3/4 cup old fashioned rolled oats
    • 1/4 tsp cinnamon
    • pinch sea salt

     

    Instructions:

    1. Preheat the oven to 400F degrees.
    2. Oil 3 ovenproof 20oz (2.5 cup) dishes.
    3. Mix together the apples, maple syrup, lemon juice, maple and vanilla extracts, cinnamon, sea salt and flour in a bowl, and then pour into the dishes.  Cover with foil, set on a tray and place in the oven.  Bake until the apples have softened, about 45 minutes.
    4. Meanwhile, to make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit.
    5. Remove the apples from the oven, remove the foil, and sprinkle the topping over the apples in the dishes and place in the oven.
    6. Bake for 15 minutes until the topping is crispy and starting to brown and apples are bubbling.
    7. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Maple Pecan Oatmilk Latte

    Maple Pecan Oatmilk Latte

    One of the things I love about fall is the cozy drinks.  I am a big lover of pumpkin spice lattes, and even make my own at home. But I also love other fall flavored lattes as well!  I keep seeing all of these delicious drinks at local coffee shops, and have even tried a few, but last weekend I came up with my own!  This Maple Pecan Oat Milk Latte!

    I use pecan butter for a lot of things, and even just like to eat it with a spoon sometimes because it is super delicious!  I make my own by blending up toasted pecans in the Vitamix with just a little sea salt and it is so good!  If you are wanting to make it yourself, it is about 3 1/2-4 cups toasted pecans and a few sprinkles of sea salt, just blend until smooth, using the tamper to press them down into the blades.  If you don’t own a vitamix and would like to use a food processor, just blend until smooth, stopping and scraping down a few times in between blending and blend until smooth (it might not get quite as smooth as the vitamix).  I like pecan butter because it is a smoother runnier nut butter due to the pecan’s higher fat content, which makes it perfect for drizzling over things, or for using in the Maple Pecan Syrup I made for the latte!

    This syrup is super quick and easy to make, and you can keep it in the refrigerator for a few weeks for whenever the urge to make a delicious latte strikes!  It just has pecan butter, maple syrup, water, cinnamon and vanilla extract.  It keeps in the fridge for a few weeks if it lasts that long! I use oat milk for my lattes because it is what I prefer, but you you like another plant based milk better, by all means use that.  I like Planet Oat original or Oatly, so those are what I usually use for my lattes.  I froth them, then pour them into the coffee and syrup mixture.  For this one I also topped it off with some almond whipped cream and cinnamon because I was feeling fancy! I get my almond whipped cream at Aldi.  They also have coconut but I like the almond slightly better.

    This is so delicious!  It is as good as something you would get at a coffee shop in my opinion, but you can enjoy it in the comfort of your own home!  If you are in the mood for a cozy fall treat, definitely try this Maple Pecan Oat Milk Latte soon!

    Maple Pecan Oatmilk Latte

    Maple Pecan Syrup

    Makes 3/4 cup of syrup (enough for 12 lattes)

    Ingredients:

    • 1/4 cup maple syrup
    • 1/4 cup pecan butter
    • 1/4 cup filtered water
    • 1 tsp maple extract
    • 1/8 tsp cinnamon

     

    Whisk together all ingredients, and pour into a jar. Store in the refrigerator for up to 2 weeks.

     

    For Latte:

    • 1/2 cup steamed oat milk or your favorite plant based milk
    • 1 Tbsp maple pecan syrup (recipe above) or a little more if you like things more sweet
    • 8 oz hot coffee
    • Plant based whipped cream
    • cinnamon

     

    Instructions:

    1. Pour the syrup into a mug, then pour in the coffee.
    2. Froth the steamed milk then pour over the hot coffee mixture.
    3. Top with whipped cream, sprinkle with cinnamon and enjoy!
  • Vegan Maple Apple Spice Cake

    Vegan Maple Apple Spice Cake

    Since fall is finally here, and apple season is in full swing, I am all about the apple baked goods lately. It is the perfect time to do some baking now that it is cooling down a little outside.  I was really craving some spice cake, so last weekend I decided to bake a Vegan Maple Apple Spice Cake!  I had all of the ingredients on hand so it was perfect!
    This cake uses apple sauce, which you could either make yourself by cooking apples and pureeing them, or use store bought which I did this time to save time.  I always have apple sauce on hand because I use it in some of my vegan baked goods.  For the flour in this I used a whole wheat pastry flour but you could use regular all purpose flour or gluten free all purpose baking flour (such as Bob’s Red Mill gluten free all purpose baking flour which I have used with success before) if you wanted to make this gluten free.  I used granulated sugar, but you could use maple sugar if you wanted a little more of a pronounced maple flavor and slightly more natural sugar.
    For my spice mix, I used a blend of cinnamon, cardamom and nutmeg because I love this combination with apples.  I also added in vanilla extract and maple extract to make this cake extra fragrant and delicious!  The cake batter tasted wonderful, and I knew it would be even better once baked!  It made my kitchen smell so heavenly while baking!  A delicious cake deserves delicious frosting, so I made some vegan maple buttercream for this one. Buttercream is my favorite vegan frosting because it is simple to make and so creamy and delicious! I also added toasty pecans to decorate the cake because I love them with cakes like this!
    I could not wait to try it, and this cake turned out super delicious!  A soft, light and fluffy texture, fragrant with the aroma of sweet spices, vanilla and maple and the luscious frosting was the perfect partner for it!  The pecans I added to the top gave it a nice nutty crunch!  If you are in the mood for cake, definitely give this Vegan Maple Apple Spice Cake a try!
    Vegan Maple Apple Spice Cake
    Makes 1 6 inch 2 layer cake
    2 6 inch cake pans
    Cake:
    • 1 1/2 cups organic whole wheat pastry flour (or regular AP flour)
    • 1 cup granulated sugar or maple sugar
    • 1 Tbsp cinnamon
    • 1 tsp cardamom
    • 1/4 tsp ground nutmeg
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup apple sauce
    • 1/4 cup avocado oil or melted coconut oil
    • 1 Tbsp pure vanilla extract
    • 1 tsp maple extract
    • 1/2 cup + 2 Tbsp oat milk (I used Oatly, but you can use what you prefer) or other plant based milk
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2 Tbsp plant based milk (I used Oatly oat milk, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 4 cups powdered sugar

    For decorating:

    • 1/2 cup toasted roughly chopped pecans

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray.
    3. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk apple sauce, oil, vanilla extract, maple extract and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    4. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 30 minutes. Remove from oven.
    5. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto two plates; peel off parchment paper.
    6. To make the frosting, beat the butter with the milk and vanilla and maple until fluffy.
    7. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    8. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    9. Place the next cake layer on top.
    10. Spread the remaining frosting on the top and down the sides of the cake evenly, sprinkle the top with the pecans, then place the rest of the frosting in a pastry bag and use it to decorate the top (you can tint it with food coloring first if you like).  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    11. Serve the cake and enjoy!

    Store any leftover cake in the refrigerator for up to 1 week in a covered container.

  • Vegan Maple Pecan Ice Cream

    Vegan Maple Pecan Ice Cream

    It might be almost fall, but I am still completely in the mood for ice cream!  It is still hot here after all, and I love ice cream year round even if it wasn’t.  I decided last weekend I wanted to make some of my own home made ice cream, because it sounded good and I wanted some to go with apple desserts, so I made some Vegan Maple Pecan Ice Cream.  It turned out super delicious so I had to share! 

    One thing about vegan ice creams that can be off putting is how hard they get in the freezer, but I like to use a rich milk for the base.  For this one I used full fat coconut milk because I think it makes the best ice cream.  I blended it with pecan butter to give it more of a pecan flavor and gelato like texture.

    I added in both maple syrup and maple extract for the flavor, as well as vanilla and it smelled totally heavenly!  For the overall sweetener though, I used dates because they give it a caramel like flavor and don’t add a lot of moisture to the ice cream. I don’t want to add a lot of moisture because it creates ice crystals and that makes for hard ice cream.  But the dates keep it perfect and creamy!

    This ice cream turned out so heavenly and so delicious!  It is rich and creamy, sweet and the crunchy nutty pecans are the perfect add in!  It is so good by itself, or served with some warm apple pie or crisp!  I love fall desserts so much!  If you are in the mood for some delicious ice cream, definitely give this Vegan Maple Pecan Ice Cream a try soon!

    Vegan Maple Pecan Ice Cream

    Makes about 4 cups

    Ingredients:

    • 2 15 oz cans full fat coconut milk
    • 3/4 cup soft, pitted medjool dates
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 3/4 cup chopped toasted pecans, chopped lightly
    1. To make the ice cream, combine all ingredients but the pecans in a blender and blend until smooth.
    2. Pour it into an ice cream maker and process according to the directions. (If you do not have an ice cream maker, alternatively, you may pour it into a bowl, place in the freezer and whisk every half hour until it becomes the consistency of thick malt and proceed with the recipe).
    3. When it has finished, stir in the pecans, then pour into a freezer safe container with a lid and let chill and firm up a few hours more before serving.
    4. Enjoy!
  • Vegan Apple Crumb Cake

    Vegan Apple Crumb Cake

    It’s starting to cool down here slightly, the days are getting shorter and I can tell fall is knocking on the door.  Apple season is here and I couldn’t be more excited!  I love fall and all of the goodies that come with it involving apple, pear and pumpkin!  I picked up some apples last weekend because I wanted to kick off fall baking season with something delicious!  I was craving a cake with streusel, so what I decided on was this Vegan Apple Crumb Cake!

    I started off with my vanilla cake batter, and added in some warming spices along with the vanilla.  Some cinnamon and nutmeg.  I love them so much with apples!  This cake batter is really easy to make, and it uses flax eggs which I always have the ingredients on hand for.  I used whole wheat pastry flour in this but if you wanted to use all purpose flour or even a gluten free all purpose flour like Bob’s Red Mill Gluten Free All Purpose Baking Flour (which I have used before with success) you can use those instead if you prefer. I used a granulated sugar in this, but maple sugar could be used as well if you prefer that.

    I stirred plenty of chopped apples into the cake batter to make for a moist, flavorful and delicious cake!  I wanted it to have plenty of struesel too, so I made a delicious crunchy oat streusel.  This is a streusel that I use on top of other goodies like crisps, pies and in this instance cakes and I always love it so much!  Its sweet, crunchy, a little salty and I could eat it by itself but it it amazing with fruit!

    This cake smelled amazing while baking and I could not wait to try it!  It was soft and delicious, moist with sweet apples, scented with cinnamon and vanilla and the crunchy struesel made it perfect!  It is so good served warm with some coconut milk ice cream!  If you are in the mood for a delicious apple treat, definitely give this Vegan Apple Crumb Cake a try this fall!

    Vegan Apple Crumb Cake

    Makes 1 9×9 inch cake

    Streusel:

    • 3/4 cup organic rolled oats
    • 3 Tbsp sugar
    • 1/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 1/4 tsp sea salt
    • 5 Tbsp coconut oil

     

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1 cup chopped apples

     

    Instructions:

    1. Preheat oven to 350F degrees, and line a 9×9 inch square cake pan with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder, sea salt, cinnamon and nutmeg and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla, and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).  Add the apples and mix until evenly distributed.
    4. Pour the cake batter into the prepared pan.
    5. Place the cake in the oven and bake for 35-40 minutes until the cake is done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cake from the pan by cutting around the sides, placing a plate on top then inverting it and tapping on it.  You can enjoy warm, or let cool and serve later.
  • Vegan Macadamia Chocolate Chunk Date Cookies

    Vegan Macadamia Chocolate Chunk Date Cookies

    Now that fall is just around the corner I feel like it’s a good time to start baking lots of cozy goodies! I’ve always loved macadamia nuts in cookies, ever since I first enjoyed them as a kid. It was usually macadamias paired with white chocolate chips. But I love them paired with dark chocolate just as much so that’s why I decided to make these Vegan Macadamia Chocolate Chunk Date Cookies!

    This has to be one of the best cookie add in combinations ever! I used one of my chewy cookie base recipes for these, and it was perfect! It uses whole wheat pastry flour for the flour because it’s what I prefer, but if you wanted to use regular all purpose flour or even gluten free all purpose flour for a gluten free option (like Bob’s Red Mill All Purpose Gluten Free Baking Flour, which I have used with good results) you could use one of those instead. I used regular granulated sugar in these because it’s what I had on hand but if you wanted them to have more of a caramelly flavor you could use brown sugar or even maple sugar instead.

    I think it’s a pretty delicious cookie base. I should know, I definitely sampled the dough! Cookie dough is one of my favorite things ever, and my favorite part of baking cookies! I put plenty of crunchy rich macadamia nuts, dark chocolate chunks and chewy sweet dates in this as well! These add ins are amazing together!

    These smelled amazing while baking also I could not wait to try them! My husband Eric was trying to steal some right away! I mean they are pretty darn delicious while still warm from the oven! These are so crave worthy with a chewy sweet vanilla cookie base, crunchy buttery macadamias, gooey dark chocolate and chewy caramelly dates! So wonderful with coffee! These did not last long in my home. If you are in the mood for baking something delicious, definitely give these Vegan Macadamia Chocolate Chunk Date Cookies a try!

    Vegan Macadamia Chocolate Chunk Date Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp vanilla bean powder or pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 3/4 cup toasted macadamia nuts
    • 3/4 cup chopped dark chocolate
    • 3/4 cup dates, cut into 1/4 inch pieces

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and vanilla extract  until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour until smooth.
    4. Stir in the macadamias, chocolate chunks and dates until they are evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Baked Streusel Peaches

    Baked Streusel Peaches

     

    I love peach pie, and I love peach crumble and peach cobber, but one of my all time favorite things to make with peaches that is way easier than any of those desserts is these Baked Streusel Peaches!  The peaches have been amazing lately and I have been buying them every week when I go to the store, so I decided to make some of these last weekend and share the recipe with you all!

    This is super simple, not much cutting is involved.  You just halve some ripe peaches, sprinkle them with sugar, bake them until they are starting to soften, and then make a delicious streusel to top them off with.  I am a big sucker for streusel, because I love the crunch and sweetness.  It is the perfect thing to top fruit off with!  You can make it in several different ways, some people just like to use flour, oil (or butter) and sugar, but I like to go the adding oats route because it makes it even more crunchy and delicious! 

    My streusel just has, oats, flour, sugar, vanilla powder and sea salt with coconut oil for the fat to make it crunchy and delicious!  You could use vegan butter if you wanted, but coconut oil is what I happened to have on hand. I also love the flavor that it gives this streusel!  It is really simple to make, you just scrunch it all together with your hands until the oil is evenly distributed and it is well mixed!

    These smell amazing while baking!  They are honestly best served warm topped off with some vegan ice cream or coconut cream.  They are so heavenly!  Sweet, aromatic baked to perfection with the crunchy streusel!  The cool cream is the perfect partner for it! If you are in the mood for a simple peach dessert, definitely give these Streusel Baked Peaches a try!

    Baked Streusel Peaches

    Makes 4

    Ingredients:

    • 2 larger just ripe (but not mushy organic peaches, cut in half, and pits removed carefully)
    • 2 Tbsp plus 1 tsp granulated sugar, divided
    • 1/4 cup plus 2 Tbsp organic rolled oats
    • 2 Tbsp whole wheat pastry flour
    • 1/4 tsp vanilla powder
    • 1 Tbsp coconut oil
    • pinch sea salt

    Instructions:

    1. Preheat the oven to 400F degrees.
    2. Place the peaches cut side up in a pie plate or smaller baking dish. Sprinkle each with a teaspoon of coconut sugar, and cover with a lid or foil. Place in the oven and bake for 20 minutes when the peaches have began to soften.
    3. Meanwhile, while you are waiting for the peaches, combine 1 Tbsp sugar, the oats, the flour, coconut oil and the sea salt in a small dish and scrunch together with your fingers until it starts to form clumps. Set aside.
    4. When the peaches have baked 20 minutes, remove the plate with the peaches from the oven and sprinkle each with the streusel. Place back into the oven uncovered.
    5. Bake until the streusel is starting to brown and the peaches are tender, about 15 minutes more.
  • Vegan Peaches and Cream Cookies

    Vegan Peaches and Cream Cookies

    One thing I love about this time of year is the awesome produce, especially the stone fruits!  I am really loving the fresh peaches right now!  They smell amazing as you walk past them at the store, and I have been buying a bunch of them and just snacking on them as well as making desserts.  Last weekend I wanted to make some cookies, and thought that peach cookies sounded awesome so I made some Vegan Peaches and Cream Cookies!

    I loved the peaches and cream scones that I used to make at my old job so I thought why not cookies?!  For the base of these cookies, I used my chocolate chip cookie recipe but swapped the brown sugar for granulated. I used whole wheat pastry flour for the flour in these but if you prefer all purpose instead you could use that as well, or even gluten free all purpose baking flour if you wanted to make them gluten free.  I have used Bob’s Red Mill gluten free all purpose baking flour and had success with it.

    These use coconut oil for the fat, which I always have on hand which is why I prefer to use it.  In place of eggs, they use applesauce and it makes them soft and chewy in the middle, which I love!  I used vanilla powder in these to give them a heavenly aroma but if you prefer extract you could use that as well.  These have plenty of fresh peaches, and they smelled sooo good and so heavenly while baking!  I could not wait to try them!

    When I did they were super delicious!  Soft and chewy, scented with heavenly vanilla and sweet jammy peaches!  It is hard to just eat one of these, especially if you have them cooling on the counter and they are still warm!  If you are a fan of peaches, and looking to bake something delicious, definitely give these Vegan Peaches and Cream Cookies a try this summer!

    Vegan Peaches and Cream Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp vanilla bean powder or pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1 1/2 cups fresh ripe peaches, cut into small pieces
    • sugar for topping

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and vanilla extract  until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour until smooth.
    4. Stir in the peaches until they are evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Nectarine Lavender Galette

    Vegan Nectarine Lavender Galette

      

    I love peach and nectarine season! There is nothing like perfectly ripe peaches in the summer and I love to snack on them as well as use them in desserts.  I could smell the fragrance of the nectarines at work last week, so I decided that I had to buy some and make something delicious!  I kinda wanted pie, but I decided to make something slightly easier a Vegan Nectarine Lavender Tart!  I know I have added lavender to my last few recipes, but I just love it so much and it was lovely on this tart!  Bonus it goes well with certain fruit like these nectarines.

     

    What I love about tarts is you only have to make one crust and it is not fussy because it is on the bottom, not visible on the top.  Plus I feel like sometimes one crust is all you need!  For this one, I made a vegan butter crust because it is simple to make and always so good.  Plus it always turns out nicely.  I used whole wheat pastry flour for the flour, but if you prefer all purpose flour that would work as well.  I used Earth Balance vegan butter for the fat, because it always gives me good results.  I fitted the crust into a removable bottom tart pan, and I par baked it for 10 minutes so it did not get soggy. 

    The filling was really simple.  Just the perfectly ripe fresh nectarines, sugar, vanilla a pinch of sea salt and the fragrant lavender.  It was good with not much adornment because the nectarines were super flavorful!  They baked up beautifully too into delicious tender perfection and my kitchen smelled amazing!

    I could not wait to try it!  When I did it was so heavenly with the jammy sweet peaches, aromatic lavender and vanilla and rich buttery crust!  This is wonderful as it is or with a little bit of vegan ice cream or coconut whipped cream!  If you are in the mood for something sweet, you should definitely give this Vegan Nectarine Lavender Tart a try while nectarines are in season! 

    Vegan Nectarine Lavender Tart

    Makes 1 9 inch galette

    Ingredients:

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 2 Tbsp granulated sugar
    • 1/2 tsp sea salt
    • 1 stick vegan butter, cut into pieces
    • 2-4 Tbsp cold filtered water or as needed

     

    Filling:

    • 4 fresh nectarines, sliced
    • 2 Tbsp cup granulated sugar
    • a pinch of sea salt
    • 1 tsp dried lavender flowers
    • turbinado sugar, for topping

     

    Directions:

    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in butter with a pastry blender or 2 knives or your hands until it is in pea sized pieces.  Mix in just enough water to create a smooth dough that holds together but isn’t too sticky.  Add a touch more water if needed, and knead slightly until a smooth dough is created.
    2. Preheat oven to 400F degrees.
    3. Roll the dough out into one 10 inch round using parchment underneath and floured rolling pin.  If it tears, no worries, just press it back together and patch it up. Using the parchment to move it to a 9 inch removable bottom tart pan, and fit into the pan, folding the edges in if it is slightly bigger than the pan.  prick the bottom with a fork a few times.  Place in the oven on a sheet pan and bake for 10 minutes.  Remove from the oven.
    4. To make filling, mix together all ingredients in a large bowl.
    5. Arrange the nectarines in the tart crust. Sprinkle with a little sugar.  Sprinkle with the lavender.  Place in the oven.
    6. Bake for 30-35 minutes (checking after 20 and if it is very brown, if it is, tent with foil) until bubbling and fruit is tender.  Remove from oven and let cool on a wire rack for at least an hour.

    *If you want this to be gluten free, Gluten Free All Purpose Flour will work as well in this recipe (the same amount substituted for the whole wheat flour).

  • Vegan Lavender Brownies

    Vegan Lavender Brownies

    It has been really hot here lately in Minnesota as we are at the peak of summer, and you would think that I would not want to heat up the oven to do any baking, but that is not the case!  I do love enjoying delicious baked treats year round after all!  While I was on my long run the other day, I was thinking that brownies sounded really good, so I had to make some later that day while I was in the comfort of air conditioning and had forgotten all about the heat outside. I have a bunch of lovely lavender from visiting the lavender farm earlier this summer, so I decided to make some Vegan Lavender Brownies!

    One can not possibly be in a bad mood while baking brownies, the heavenly aroma alone makes me happy, plus enjoying the leftover batter in the bowl of course.  These are super simple to make and I had all of the ingredients on hand already which is always a win!  I used whole wheat pastry flour in these but if you prefer regular all purpose flour or even a gluten free baking flour (such as Bob’s Red Mill All Purpose Baking Flour which I have tried and it worked well), feel free to use those instead.

    I used coconut oil for the fat in these, because I had it on hand, but I have also made my brownies with melted vegan butter if you would prefer to use that, or if you don’t want them to have a hint of coconut flavor.  These are incredibly rich and chocolaty thanks to the large amount of cocoa powder which happens to be the same amount as the flour.  I also thought they needed chocolate chips because who doesn’t like extra chocolaty bits in their brownies?!  I added in just enough lavender to give a hint of the flavor but not overpower the brownies.

    These smelled so heavenly while baking I could not wait to try them!  They turned out super delicious, so rich and fudgy with dark chocolate, just enough sweetness and a hint of floral lavender!  If you are in the mood for some brownie baking and are a fan of lavender, definitely give these Vegan Lavender Brownies a try!

    Vegan Lavender Brownies

    Makes 16

    Ingredients:

    • 1/4 cup ground flax seeds
    • 1/2 cup plus 2 Tbsp filtered water
    • 1/2 cup coconut oil
    • 1 Tbsp dried lavender flowers
    • 2 cups granulated sugar
    • 1 Tbsp pure vanilla extract
    • 1/2 tsp sea salt
    • 2 tsp baking powder
    • 1 cup whole wheat pastry flour or all purpose flour
    • 1 cup unsweetened cocoa powder
    • 1/2 cup vegan dark chocolate chips or chunks

     

    Instructions:

    1. Preheat the oven to 350F degrees and line a 9×9 inch square pan with parchment.
    2. In a bowl, whisk together the flax seeds and water and set aside for a few minutes.
    3. To a large bowl, add the oil, lavender and sugar, then the flax mixture and vanilla and whisk together until the sugar starts to melt into it.
    4. Whisk in the salt and baking powder, then the flour and cacao powder until smooth.
    5. Pour into the prepared pan, smoothing it to the sides and sprinkle with chocolate chips.
    6. Place in the oven and bake for about 30 minutes until set.
    7. Remove from the oven and let cool before cutting (if you want the brownies to come out nice, otherwise let cool 15 minutes and then enjoy some warm).

    Brownies keep in the refrigerator for 1 week, or frozen up to 4 months.

  • Vegan Raspberry Lavender Cake

    Vegan Raspberry Lavender Cake

    Today is my Birthday, and the last couple weekends I have been choosing fun activities to celebrate it, because everyone gets a Birthday month right? So a couple of weekends ago we did something I have always wanted to do, visit a lavender farm!  We went to The Lavender Barnyard in Farmington MN, and it was such a magical experience!  I love using lavender in recipes, scenting my home with it and using it in personal care products so when I found out there was a local lavender farm I could visit I was all in!  This place is awesome, a little farm with rows of different varieties of lavender growing, and we picked our own bouquets.  They even had peaceful classical music playing in the background, it was therapeutic in a way.  Who wouldn’t want to hang out in a lavender field?

    We took the bouquets home and dried them, and I wanted to use some in a recipe.  This was an organic lavender farm after all, so it is perfect for that!  I had been dreaming of a lavender birthday cake, so I decided to make one this year! I love berries and lavender together, so what I decided on was a Vegan Raspberry Lavender Cake!  Which I knew would be totally delicious!

    For the cake layers, I used my vanilla cake recipe and added in some of the dried lavender.  This cake recipe is really easy to make, and always turns out nicely.  I use whole wheat pastry flour for the flour because it is what I prefer and have on hand but if you would like to use all purpose flour that would work as well, or even a gluten free all purpose flour if you wanted to make this gluten free.  I have used Bob’s Red Mill gluten free baking all purpose flour with success.

    The cake smelled so heavenly while baking!  Aromatic vanilla with a hint of lavender is one of the best smells ever!  This delicious cake deserved some delicious frosting and filling! For the frosting I made a simple vegan buttercream, and flavored it with freeze dried raspberries to give it an intense raspberry flavor.  I like the freeze dried ones because they don’t add excess moisture and they taste like the essence of raspberry!  Also they make the frosting a lovely color!  I just buzz them into a powder in the blender and add them to my frosting along with the powdered sugar.

    For the filling I used some of Eric’s Dad’s home made raspberry jam.  It is the perfect balance of tart and sweet and I knew it would be perfect in my cake! Raspberry filling with vanilla cake is my favorite! I could not wait to try the finished product, I even topped it off with some lavender flowers because they are so pretty!

    The cake was so heavenly! Soft and sweet, aromatic with vanilla and lavender so good with the sweet tart raspberry jam and luscious filling! It was everything I imagined it would be!  The perfect birthday cake for me this year!  If you are a fan of vanilla, raspberries and lavender, this is right up your alley!  Next time you feel like baking a cake, definitely give this Vegan Raspberry Lavender Cake a try!

    Vegan Raspberry Lavender Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1 Tbsp dried lavender flowers

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 2 Tbsp raspberry powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup raspberry jam

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla and lavender and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk, vanilla and raspberry powder until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over it.  Pipe a half inch thick line of frosting along the outside edge.  Spoon the raspberry jam into the center and spread out evenly inside the piped line.
    10. Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    12. Serve the cake and enjoy!
  • Vegan Banana Bread Muffins

    Vegan Banana Bread Muffins

    Banana bread has always been my go to for over ripe bananas on the counter.  My Mom used to make my Grandma’s recipe for it, which I then veganized and  it is always so good!  I switch up the add ins, sometimes I will just make it plain, sometimes with chocolate chips, sometimes with nuts or dried fruit like dates.  But I think my favorite is just with the chocolate chips which is what I decided to make last weekend.  I switched it up though and made it into Vegan Banana Bread Muffins instead of just a loaf because I thought it would be easier to share, and bake a lot faster.  Plus I love muffins!

    I love banana bread because it is so simple to make and this recipe is no exception.  I used whole wheat pastry flour for the flour but you could use all purpose if that is what you have on hand, or even a gluten free all purpose if you would like to make this gluten free.  I have used Bob’s Red Mill Gluten Free All Purpose Flour with good success.  I use brown sugar in this because that is what Grandma used, but I have also made it with maple sugar and enjoyed that as well.  I like the caramel flavor of both as well so it is a good choice.

    For the milk I used oat milk but you can use any plant based unsweetened milk.  For the oil I used avocado, because it has a nice buttery flavor that works well in baked goods.  But another neutral oil like grape seed would work as well.  I added in vegan chocolate chunks, but you can use chocolate chips, or feel free to use another add in like chopped nuts or dates like I mentioned earlier, those are delicious as well!  The batter was super yummy even before baking!  Yes I did try it, one of the best parts of baking!

    These smelled amazing while baking, my kitchen filled with the heavenly aroma of sweet bananas and chocolate! I could not wait to try one!  And I did not wait long.  To be honest, I waited about 5 minutes then ate a super hot one, then had to have another one a little later.  My husband enjoyed them as well!  They were soft and delicious, sweet with banana flavor and vanilla the rich gooey chocolate chips the perfect add in!  If you are in the mood for some banana bread, definitely give these Vegan Banana Bread Muffins a try!

    Vegan Banana Bread Muffins

    Makes 1 loaf

    Ingredients:

    • 1 cup brown sugar or maple sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 min. before using)
    • 1/2 cup oat milk*
    • 2/3 cup mashed ripe bananas
    • 1/4 cup avocado oil
    • 1 tsp pure vanilla extract
    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 tsp baking soda
    • 2 tsp cider vinegar
    • 1/2 cup vegan dark chocolate chunks or chips

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 12 cup muffin tin with liners.
    2. In a large bowl, whisk together the sugar, flax mixture, oat milk, bananas, oil, and vanilla until smooth.
    3. Whisk in the flour and baking soda, then the vinegar until combined.
    4. Fold in the dark chocolate chips until evenly distributed.
    5. Spoon the batter into the prepared tins, place in the oven and bake for about 20 minutes until a toothpick inserted into the center comes out almost clean with a few crumbs attached.
    6. Remove from the oven and let cool slightly before enjoying.

     

    Muffins keep at room temperature for up to 3 days in an airtight container or wrapped, in the refrigerator for up to 1 week, or frozen for up to 4 months.

    *Notes:

    You can use any type of unsweetened plant based milk in this recipe, such as soy, almond or coconut instead of the oat if that is what you have on hand.

    If you would like to make a gluten free version of this bread, swap the whole wheat flour for Bob’s Red Mill gluten free all purpose baking flour (I have tried this brand and know it works well for recipes like this).

  • Vegan Strawberry Shortcake Cookies

    Vegan Strawberry Shortcake Cookies

    It definitely feels like summer here lately and with summer comes berries!  It think berries (I can’t pick just one type I love them all) are my favorite fruit.  I am loving all things strawberry right now, while they are in season here in Minnesota.  I love baked goods with berries, like scones, muffins, cakes, cobblers and crisps but I also love a good shortcake.  Since strawberry shortcake is so delicious, I decided to bake some strawberry shortcake inspired cookies! I have also been on a cookie baking kick lately.  I love them because they are an easy dessert.  I made these Vegan Strawberry Shortcake Cookies last weekend and they were so good I had to share the recipe!

    For the base of these cookies I used my chocolate chip cookie recipe. I just made a few swaps like I swapped the brown sugar for granulated sugar and added in strawberries instead of the chocolate chips.  I used whole wheat pastry flour for these because it is what I prefer and use most, but you can use regular all purpose flour if you prefer.  If you wanted to make them gluten free, you could use gluten free AP flour (I like Bob’s Red Mill Gluten Free All Purpose Baking Flour if I am making GF because I know it works).

    I have made scones before with fresh strawberries, but to be honest I wasn’t quite sure how they would behave in cookies. So I just had to wait and see how they turned out.  The dough was super delicious!  I definitely snacked on some while I was making them.  That is the best part of the cookie baking process after all as far as I am concerned!  They baked up beautifully!  The berries did not release too much moisture. That said, I would probably not use frozen berries for these because I feel like those would have too much moisture and the cookies would over spread.

    These smelled amazing while baking!  I could not wait to try them!  They were so heavenly!  Soft and chewy, with sweet jammy strawberries throughout and the scent of vanilla!  If you are a strawberry fan, and are in the mood for something sweet, definitely give these Vegan Strawberry Shortcake Cookies a try!

    Vegan Strawberry Shortcake Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1 1/2 cups fresh strawberries, cut into small pieces
    • Turbinado sugar for topping

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and vanilla extract  until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour until smooth.
    4. Stir in the berries until they are evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with turbinado sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Strawberry Basil Foccacia

    Strawberry Basil Foccacia

    I love foccacia bread!  It is always so delicious and it is fairly easy to make.  I love it served with soup, salad or just for snacking!  Although I have only ever made simple foccacia usually just with herbs and garlic or just plain, I see lots of them made topped with veggies, so I decided that I would try making a Strawberry Basil Foccacia!  Why not?  Strawberries are in season and I have loads of fresh basil growing in my herb pots.

    A long time ago I was actually afraid to make my own yeast bread but now that I have made a bunch of it, the process really isn’t that bad, and it is the perfect weekend morning activity!  And nothing compares to freshly baked bread!  This one is pretty simple to make.  I use rapid rise yeast so that the process is even faster as well than regular yeast (about half the time).  I just used AP flour for this, because it is something that I always have on hand. This bread uses plenty of olive oil which makes it nice and rich, which is what I love about foccacia other than the good flavor.

    I wasn’t quite sure how the fresh strawberries would bake up on top, since they have moisture, but they actually baked into it beautifully creating jammy little flavorful bursts of strawberry on top along with the savory basil.  I also sprinkled it with some flaked sea salt before baking to make it extra delicious! It smelled so delicious while baking I could not wait to try some!

    This bread turned out super delicious and honestly I ate a bunch of it just as a snack because it was so good!  It was soft and savory, so good with the jammy strawberries and the fragrant basil a delicious combo on top!  If you are in a bread baking mood, definitely give this Strawberry Basil Foccacia a try!

    Strawberry Basil Foccacia

    Serves 16

    • 1 3/4 cups warm water (110F degrees)
    • 1 package rapid rise instant yeast (1/4 oz package)
    • 1 tsp granulated sugar
    • 4 cups all purpose flour
    • 2 tsp sea salt
    • 3 Tbsp olive oil, divided
    • 1/4 cup chopped basil, plus more for topping
    • 1/2 cup sliced strawberries
    • flaked sea salt for topping
    1. In small glass measuring cup, combine the yeast, water and sugar and let sit 5 minutes.
    2. Add to a large mixing bowl, and add the sea salt and flour.  Mix well, until completely combined then turn out onto the counter and knead for about 5 minutes.
    3. Add 1 Tbsp olive oil to a glass bowl, and place the dough in it, rolling to coat it. Cover in plastic wrap and let double in bulk (about 30 minutes with the rapid rise yeast).
    4. Place 1 Tbsp olive oil in the bottom of a 9×13 inch pan.  Place the dough in it, rolling it over to coat it, then spread it out in the pan to the sides. Cover with plastic and set aside to rise (for about 30 minutes with the rapid rise yeast).
    5. Preheat oven to 425F degrees.
    6. Once the dough has risen, make divets into it with your fingers and brush with olive oil.
    7. Scatter the strawberries and basil over it and sprinkle with the flaked salt.
    8. Place in the oven and bake for 20-30 minutes until golden brown.
    9. Remove from the oven and let cool before cutting and serving!
  • Vegan Blueberry Swirl Brownies

    Vegan Blueberry Swirl Brownies

    You know what always makes me happy and puts me in a good mood?  Listening to some good music and baking brownies!  There is nothing quite like the heavenly aroma of chocolaty goodness that fills your home when you bake them!  So I decided that I was going to make some last weekend and enjoy the experience like I always do. I Never usually just bake plain chocolate brownies though, I like to do add ins, and this time I decided that blueberries and chocolate sounded like a heavenly combo so I made Vegan Blueberry Swirl Brownies!

    They turned out pretty darn delicious!  These are nice and fudgy the way I like my brownies!  They are super rich with dark chocolate flavor thanks to the flour to cacao powder ratio being 1:1.  I used whole wheat pastry flour for these, but you can use all purpose flour if you prefer or even gluten free all purpose flour if you wanted to make them gluten free.  For the fat I used avocado oil because it is what I had on hand, but melted coconut oil would work as well.  For the egg replacement these use flax eggs which work pretty well I find.  Flax eggs are ground flax mixed with filtered water in case you do not know what they are. I use them a lot in recipes because I always have flax seeds on hand.

    The brownie batter tasted amazing even before baking!  Yes, I had to sample it!  I swirled some of Eric’s Dad’s home made blueberry jam into it and it was perfect!  I also sprinkled dark chocolate chips over the brownies at the last minute for extra chocolaty goodness.  Because one can never have too much chocolate in brownies! They smelled so heavenly while baking!

    Once they were cool enough to cut and I was able to try them they were super delicious!  Rich and fudgy with intense dark chocolate flavor, sweet blueberries and smooth dark chocolate!  If you are in the mood for something decadent and delicious definitely give these Vegan Blueberry Swirl Brownies a try!  Especially if you want to be in an instant good mood!

    Vegan Blueberry Swirl Brownies

    Makes 16

    Ingredients:

    • 1/4 cup ground flax seeds
    • 1/2 cup plus 2 Tbsp filtered water
    • 1/2 cup avocado oil
    • 2 cups granulated sugar
    • 1 Tbsp pure vanilla extract
    • 1/2 tsp sea salt
    • 2 tsp baking powder
    • 1 cup whole wheat pastry flour or all purpose flour
    • 1 cup unsweetened cocoa powder
    • 3/4 cup blueberry jam
    • 1/2 cup chopped vegan dark chocolate

     

    Instructions:

    1. Preheat the oven to 350F degrees and line a 9×9 inch square pan with parchment.
    2. In a bowl, whisk together the flax seeds and water and set aside for a few minutes.
    3. To a large bowl, add the oil and sugar, then the flax mixture and vanilla and whisk together until the sugar starts to melt into it.
    4. Whisk in the salt and baking powder, then the flour and cacao powder until smooth.
    5. Pour into the prepared pan, drop the jam over it by the Tbsp all over, swirl with a knife then sprinkle with the chopped chocolate.
    6. Place in the oven and bake for about 30 minutes until set.
    7. Remove from the oven and let cool before cutting (if you want the brownies to come out nice, otherwise let cool 15 minutes and then enjoy some warm).

    Brownies keep in the refrigerator for 1 week, or frozen up to 4 months.

  • Vegan Vanilla Strawberry Lavender Short Bread

    Vegan Vanilla Strawberry Lavender Short Bread

    I love shortbread, the buttery melt in your mouth texture, the fact that it can be flavored with many different things depending on what you are in the mood for and the fact that it goes wonderful with coffee for a mid-morning pick me up!  Last weekend I decided to make some shortbread and I went with some flavors I am loving lately.  Vegan Vanilla Strawberry Lavender Shortbread seemed like the perfect thing to make as we are hanging onto the last bit of spring and heading into summer!

    The other thing I love about shortbread it that it is really simple quick and easy to make with minimal ingredients.  I used vegan butter (Earth Balance because it is what I prefer) for the fat because it always works out well.  For the flour I used a whole wheat pastry because it is what I prefer and had on hand, but you could use all purpose flour if you prefer, or for a gluten free option an all purpose baking flour blend such as Bob’s Red Mill all purpose gluten free baking flour (which I have used and it works well).

    I used granulated sugar but you could also use maple sugar or coconut sugar if you prefer (it just will be darker in color).  I flavored it with crushed freeze dried strawberries, which are nice because they don’t add extra moisture.  As well as vanilla bean powder, and dried lavender flowers.  I just love this flavor combo! This shortbread smelled absolutely amazing while baking!

    I could not wait to taste it!  This shortbread turned out super delicious!  Melt in your mouth buttery texture sweet with strawberries and vanilla plus that floral hint of lavender, it was so heavenly!  This is so perfect with coffee or tea!  My husband loved it as well, I packed some in his lunch the next day and he texted me to tell me it was bomb!  If you are looking for something easy and delicious to bake, definitely give this Vegan Vanilla Strawberry Lavender Shortbread a try!

    Vegan Vanilla Strawberry Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1 tsp vanilla bean powder
    • 2 Tbsp crushed freeze dried strawberries
    • 1/2 tsp baking powder
    • 2 cups whole wheat pastry flour

     

    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the lavender, strawberries, vanilla and baking powder until well incorporated.
    4. Mix in the flour until the flour is incorporated.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Vegan Rhubarb Cookies

    Vegan Rhubarb Cookies

    Tis the season for all things rhubarb, so I have been making a lot of desserts with it lately!  I picked a ton of it in my Dad’s backyard because why not enjoy it while I can?!  The season is only in the spring here after all, and soon we will be on to summer treats.  So I pick it while I can and also freeze it for later!  I made rhubarb cake already this year and rhubarb crisp, so I decided this time I would try something different and make cookies!  I had never heard of rhubarb in cookies but I figured why not?!  So I made these Vegan Rhubarb Cookies and they were so delicious I had to share the recipe with you all!

    For these cookies used my chocolate chip cookie recipe base that I already know is delicious so they were more likely to be successful.  I added a touch of cinnamon and cardamom along with the vanilla for flavoring and it gave them that something extra!  These cookies actually use coconut oil as the fat in them which I like because I always have some on hand.  For the flour I used whole wheat pastry, but if you prefer all purpose flour you can use that instead. Or for a gluten free version you can use a gluten free all purpose flour such as Bob’s Red Mill Gluten Free Baking Flour (which I have actually used and it works well).

    After the dough was made, I just stirred in the rhubarb, and sprinkled them with a little turbinado sugar to make them pretty and they were good to go for baking.  They smelled amazing while baking as well!  Honestly baking delicious things is the best scent to fill your home with, it always makes me happy!  I could not wait to try the finished cookies, but of course they had to cool a little first!

    When I did get to try them, I was happy with how they turned out!  They were super delicious!  Rich and soft with a hint of vanilla and the warming spices, and the tart sweet jammy rhubarb it was the perfect combo of flavors and textures!  If you are a rhubarb fan, definitely give these Vegan Rhubarb Cookies a try this season!

    Vegan Rhubarb Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp cinnamon
    • 1/2 tsp cardamom
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1 1/2 cups fresh rhubarb, cut into 1/2 inch chunks
    • Turbinado sugar for topping

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and extracts until well blended.
    3. Mix in the salt, baking soda and baking powder, cinnamon and cardamom then the flour until smooth.
    4. Stir in the rhubarb until it is evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with turbinado sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Vanilla Almond Rhubarb Cake

    Vegan Vanilla Almond Rhubarb Cake

    I have always loved all things rhubarb, so I get excited when rhubarb season rolls around here in Minnesota.  My grandma used to grow a bunch behind her garage and she would always make the best rhubarb treats, especially her strawberry rhubarb sauce!  It has actually been rhubarb season here for a while now, but I just now got my hands on some rhubarb from my Dad’s garden when I finally had time to pick some last weekend.  I knew I wanted to make something with it but I wasn’t quite sure what.  I debated on making a pie or crumble, maybe involving some strawberries, but what I finally decided on was cake.  I have had rhubarb cake before, usually it is simple cake with no topping except maybe crumble, but I decided to go with a Vegan Vanilla Almond Rhubarb Cake in layer cake form with frosting!

    For the cake portion, I used my vanilla cake recipe and added in some vanilla and almond extracts to give it that sweet vanilla almond flavor.  I used whole wheat pastry flour for this cake, but if you prefer just AP flour that would work as well, or for a gluten free option, you could use a gluten free baking flour blend like Bob’s Red Mill All Purpose Baking Flour (which I have used and can recommend).  I mixed the rhubarb into this batter and I am going to say it was a bit of an experiment because I have not tried it in this cake batter before to see how it would turn out but I loved the result!  If I hadn’t though I would not be sharing it.  This cake baked up beautifully!

    Delicious cake deserves delicious frosting as well!  In case you haven’t noticed I like to make a lot of cakes with frosting as opposed to non-frosting cakes because frosting is one of my favorite things ever!  Especially vegan buttercream which is what I used for this cake.  I like it because it is so simple, quick and easy to make and it reminds me of the delicious cake frosting of my childhood.  This is also the first frosting I learned how to make when I started baking cakes so I guess it kind of stuck with me. I flavored the frosting with vanilla and almond this time and it was so delicious!

    I could not wait to try the finished cake once it was all frosted and finished!  It was so delicious, light and soft with the tart pieces of rhubarb throughout like little jammy pockets of goodness perfect paired with the sweet almond and vanilla cake and luscious smooth frosting!  If you are a rhubarb fan, definitely give this Vegan Vanilla Almond Rhubarb Cake a try!  Now is definitely the season!

    Vegan Vanilla Rhubarb Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 1 cup 1/2 inch cut rhubarb pieces

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 4 cups powdered sugar
    • vegan food coloring (optional)

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).  Stir in the rhubarb pieces.
    4. Pour the cake batter into the prepared pans dividing evenly between them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).  Add food coloring and blend well if desired.
    9. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    10. Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! If you wish to tint the frosting colors as I did, feel free to.
    12. Serve the cake and enjoy!
  • Blueberry Muffin Oat Milk Iced Latte

    Blueberry Muffin Oat Milk Iced Latte

    We are definitely now way into iced latte season.  It was in the 80s yesterday outside, I definitely felt very warm on my run and wanted my coffee to be refreshing so iced latte it was!  I heard of a local coffee shop serving blueberry muffin lattes and really want to try one but have not done so yet because of lack of time and trying to save a bit of money by not buying coffee out a lot. So I decided to create my own so I could enjoy one!  So I made some Blueberry Muffin Oat Milk Iced Lattes for Eric and I and they turned out wonderful!

    I started out with an oatmilk base of course, Oatly being my oat milk of choice, but I also really like Planet Oat.  You can use whatever your favorite oat milk is though.  This is off topic but I feel like oat milk was really a game changer for delicious dairy free coffee.  I used to be an americano with flavor shots girl all the way but now that there are actually good vegan milks to serve in your coffee like oat milk I am a latte girl!  This time I blended the oat milk with blueberry puree, vanilla, maple syrup and a touch of cinnamon to give it that blueberry muffin flavor.  You could totally do this hot too if you don’t like iced lattes just heat the milk first.

    The blueberry milk would be delicious on is own but it is so perfect poured over strong brewed coffee!  I put the coffee on ice first then added it.  Lastly I added a little bit of vegan whipped cream on top which is totally optional and I don’t always do it but I felt like bougie coffee this time.  I also topped it off with a sprinkle of cinnamon.  I got the vegan whipped cream at Aldi in case you were wondering and they have it in coconut or almond.  I like the almond because it comes out of the can better when you get to the bottom.

    These lattes turned out sooo good!  I felt like I was drinking fancy coffee from a coffee shop but in the comfort of my own home!  I have a feeling I will be making a lot more of these over the coming months. They are the perfect thing to relax on the patio with!  If you are in the mood for some delicious iced coffee, definitely give this Blueberry Muffin Oat Milk Iced Latte a try!

    Blueberry Muffin Oat Milk Iced Latte

    Makes 1

    Ingredients:

    • 1/2 cup ice cubes
    • 1 cup strong brewed coffee
    • 2 tsp maple syrup
    • 1 1/2 Tbsp blueberry puree*
    • 1/4 tsp cinnamon
    • 1/4 tsp pure vanilla extract
    • 1/2 cup oat milk
    • vegan whipped cream (optional for topping I used Aldi Almond whipped cream)

     

    Instructions:

    1. To make the latte, add the ice and coffee to a tall glass.
    2. In a smaller glass, blend or whisk the maple syrup, blueberry puree, cinnamon and vanilla into the milk.
    3. Pour the blueberry milk over the coffee in the glass.
    4. Top with vegan whipped cream if desired.

     

    *T0 make the blueberry puree, blend 1 1/2 cups frozen (and thawed) blueberries with an immersion blender, or in a blender then strain to get a smooth puree. You will have enough for multiple drinks, or it is delicious stirred into oatmeal or on ice cream.

  • Vegan Blueberry Muffin Cookies

    Vegan Blueberry Muffin Cookies

    Blueberry muffins remind me of lazy weekend mornings growing up. I remember making them with my Dad often and enjoying them with brunch. Even though they came from a boxed mix I still enjoyed them and looked forward to them. I especially loved scraping the last bit of batter from the bowl to enjoy. I now make my own blueberry muffins and that is still my favorite flavor. So the other day I was thinking, how delicious would it be to make blueberry muffin cookies and enjoy the best of both worlds?! So I made Vegan Blueberry Muffin Cookies!

    I used my chocolate chip cookie dough as a base and it was perfect! The only changes I made to it were only using granulated sugar instead of half granulated half brown, and adding a little cinnamon and nutmeg. This cookie dough uses all things that I normally have on hand. instead of vegan butter I use coconut oil in these and they contain apple sauce to replace the eggs in classic cookies, which gives them a nice chewy texture. I used whole wheat pastry flour but if you prefer all purpose or even a gluten free flour (such as Bob’s Red Mill all purpose gluten free baking flour which I have used with success) you could use those instead.

    I stirred in plenty of fresh blueberries. The reason I did not use frozen was because I was afraid they would be too watery and add too much moisture to the cookies. If you wanted to use frozen though I think you could thaw them well and really squeeze them out. I sprinkled the cookies with some turbinado sugar before baking like I would with muffins.

    These cookies smelled so heavenly while baking and I could not wait to try them!  They were soft and chewy, scented with vanilla and a hint of cinnamon, packed with jammy blueberries!  Sooo delicious!  My husband loved them as well, and kept sneaking them when I wasn’t looking.  If you are a blueberry muffin fan, definitely give these Vegan Blueberry Muffin Cookies a try!

    Vegan Blueberry Muffin Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1/2 tsp cinnamon
    • 1/4 tsp nutmeg
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1 1/2 cups fresh blueberries
    • Turbinado sugar for topping

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with parchment.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and extracts until well blended.
    3. Mix in the salt, baking soda and baking powder, cinnamon and nutmeg then the flour until smooth.
    4. Stir in the blueberries until they are evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with turbinado sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Dark Chocolate Lavender Shortbread

    Dark Chocolate Lavender Shortbread

    I love all things lavender.  I enjoy the aroma of lavender in my home, lavender vanilla lattes are one of my favorite things ever, and I love lavender in baked goods!  So last weekend I decided to make some Vegan Dark Chocolate Lavender Shortbread!  I have made chocolate shortbread before and vanilla lavender short bread, but never combined the two and let me tell you the end result was so delicious!  Which is why I am sharing it with you all!

    This is so simple to make and so good!  I used vegan butter for the fat because I feel like it behaves slightly better in short bread than coconut oil (which I have also tried).  It gives it the perfect rich melt in your mouth texture.  I used Earth Balance this time but if you have another brand you prefer go for it with that one.  I used granulated sugar but maple sugar would also work here if you prefer that.  I mixed in dried lavender flowers when creaming the butter and sugar with vanilla to give these their heavenly lavender flavor.  I got my dried lavender flowers off of Amazon in bulk.

    I mixed in a good amount of cacao powder along with the flour and it made these chocolaty, decadent and delicious!  I used whole wheat pastry flour but if you prefer all purpose flour instead, that would work as well.  Or if you wanted to make them gluten free, use a gluten free flour such as Bob’s Red Mill all purpose gluten free baking flour.  I have used that brand before and it works well.  I baked these in a removable bottom 9 inch round tart pan and cut them into wedges but if you didn’t have that type of pan you could use a 9×9 inch square lined with parchment that drapes over the ends (for easy removal), and score them into squares instead of triangles.

    Once they were baked I drizzled them with dark chocolate and sprinkled them with a touch more lavender and I could not wait to try them!  They turned out so heavenly!  They were melt in your mouth rich packed with dark chocolate flavor and a hint of lavender and vanilla the dark chocolate on top just the icing on the cake!  My husband loved them as well and kept asking for more!  If you are a lover of all things dark chocolate and decadent definitely give this Vegan Dark Chocolate Lavender Short Bread a try!

    Dark Chocolate Lavender Short Bread

    Makes 16 pieces

    Ingredients:

    • 1 cup or 2 sticks Earth Balance or other vegan butter, softened
    • 1/2 tsp sea salt
    • 1 cup granulated sugar
    • 1 Tbsp dried lavender flowers
    • 1/3 cup unsweetened cacao powder
    • 1 tsp pure vanilla extract
    • 1/2 tsp baking powder
    • 1 3/4 cups whole wheat pastry flour
    • 1/2 cup vegan dark chocolate chunks or chips
    • dried lavender flowers
    1. Preheat the oven to 350F degrees.
    2. In a large bowl, mix together the butter, sea salt, sugar, and lavender until the butter and sugar are well incorporated.
    3. Mix in the cacao powder, vanilla and baking powder until well incorporated.
    4. Mix in the flour until the dough is uniform in color.
    5. Place the dough in a 9 inch round removable bottom tart pan and press into the pan until it is spread out completely to the edges in an even layer.
    6. Score the dough into 16 wedges using a knife, then poke the pieces with a fork a few times.
    7. Place in the oven and bake for 30 minutes until set.
    8. Remove from the oven, let sit for 10 minutes then re-cut where you scored it with a sharp knife.
    9. Let cool completely in the pan.
    10. When the shortbread is cool remove from pan. Arrange on a cooling rack.
    11. Melt the dark chocolate in the top of a double boiler, and drizzle over the shortbread.  Sprinkle with lavender flowers and allow the chocolate to set (you can place it in the refrigerator for about 5 minutes to set it).
    12. Enjoy!

    Shortbread keeps for 1 week at room temperature in an airtight container or 4 months frozen in an airtight container.

     

  • Vegan Strawberry Lemonade Bars

    Vegan Strawberry Lemonade Bars

      

    I have always been a fan of tart sweet lemon desserts, especially things involving lemon curd like lemon bars!  I saw some lemon bars on Instagram that someone had recently made and it reminded me of how delicious they are and how much I love them!  So I decided to make a lemon bar recipe that I have made in the past, but make it even better by adding in some strawberries to make them Vegan Strawberry Lemonade Bars!  Strawberries and lemon make me think of spring after all and it definitely feels like spring here now!  I am still waiting for the flowering trees and lilacs to start blooming here but it is exciting to see the trees sprouting leaves again! 

     

    They have a simple shortbread crust that just melts in your mouth.  It just has vegan butter, powdered sugar, flour, vanilla and sea salt.  You just mix it together, press it into the pan and bake it.  The filling for these bars does not get baked, just the crust.  So you can be starting on the filling while you make the crust.  If you wanted to make the crust gluten free, you can swap Bob’s Red Mill all purpose gluten free baking flour for the whole wheat pastry flour.  I have used this flour and it works well. 

    For the filling, I used a combo of lemon juice (with plenty of zest for flavor), strawberry jam and coconut cream to make this rich instead of the butter you sometimes find in lemon bar filling. I sweetened it with maple syrup and thickened it with cornstarch.  This filling is really easy to make, you just whisk it all together and cook it on the stove. It comes together pretty quickly.  I had a sample before pouring it over the crust and it was so delicious even before it had a chance to cool.

    I gave these a little dusting of powdered sugar and a touch of lemon zest to make them pretty and I could not wait to try them!  They turned out so delicious!  The perfect balance of tart and sweet with a luscious smooth filling scented with strawberries, lemon and vanilla on a buttery crust!  I shared some with my Mom who is also a big lemon bar fan, and she said they were excellent!  If you are a lemon fan definitely give these Vegan Strawberry Lemonade Bars a try!

    Vegan Strawberry Lemonade Bars

    Makes 16

    Crust:

    • 1 1/4 cups whole wheat pastry flour
    • 4 oz Earth Balance Vegan Butter or other vegan butter, softened and cut into pieces
    • 1/2 tsp pure vanilla extract
    • 1/4 cup powdered sugar
    • 1/8 tsp sea salt

     

    Filling:

    • 3/4 cup lemon juice
    • 2 Tbsp lemon zest
    • 3 Tbsp strawberry Jam
    • 1/2 cup cornstarch
    • 1 1/2 cups canned coconut cream
    • 1/4 cup plus 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    For Topping:

    • powdered sugar

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line an 8×8 inch square pan with parchment paper (so that it goes up the sides too).
    2. To make the crust, mix all ingredients together in a bowl until combined with a wooden spoon, then press into the bottom of the prepared pan.
    3. Place the pan in the oven and bake for 20 minutes or until set and lightly browned. Remove from oven.
    4. To make the filling, combine all ingredients in a sauce pan, except the vanilla extract, and whisk to dissolve the cornstarch. Place on the stove over medium heat, whisking constantly until it is starting to thicken. When it starts to thicken cook for a minute or two, until it is thickened to the consistency of pudding, then whisk in the vanilla extract.
    5. Pour the filling over the prepared crust, and let cool completely, then refrigerate for a few hours until completely chilled.
    6. Dust the tops of the bars with powdered sugar by putting it in a fine meshed strainer and tapping it over them.
    7. Cut into 16 bars.

     

    Store any extra bars in the refrigerator in an airtight container.

    *If you wanted to make these gluten free, you could use Bob’s Red Mill gluten free all purpose baking flour instead of the pastry flour.

  • Vegan Lemon Poppy Seed Cupcakes

    Vegan Lemon Poppy Seed Cupcakes

    I have always had a love of all things lemon when it comes to desserts!  I love tart lemon bars, lemon pound cake, lemon poppy seed muffins!  There is just something so delicious about the aroma of lemon zest and refreshing about the balance of tart sweet lemon.  I especially love to make lemon desserts in the springtime, and last weekend I decided to make some Vegan Lemon Poppy Seed Cupcakes!

    I wanted lemon cake, but I thought cupcakes are a bit easier to manage, easier to share and plus I hadn’t made any in a while.  I used my vanilla cake recipe as the base, because it is easy to make and it always comes out so good.  For the flour I used whole wheat pastry but if you wanted to use AP flour instead that would work as well or even a gluten free all purpose flour like Bob’s Red Mill gluten free all purpose baking flour (which I can recommend because I have used it before).  I added plenty of lemon flavor in both zest and juice form plus a touch of lemon flavor to really make the lemon pop!

    I added poppy seeds for that nice crunch they give, just a Tbsp which ended up being just the right amount. These are also scented with a touch of vanilla because it belongs in pretty much every dessert I make as far as I am concerned.  These baked up beautifully and deserved a just as delicious frosting! I made a simple buttercream flavored with lemon and vanilla just like the cake and it was sooo good!

    The combination of the sweet, soft cake with little crunchy poppy seeds and luscious smooth sweet frosting all scented with lemon and vanilla was so heavenly!  I loved how these turned out and Eric even liked them even though he is not usually a big lemon fan.  If you are a lemon fan like me definitely give these Vegan Lemon Poppy Seed Cupcakes a try!

    Vegan Lemon Poppy Seed Cupcakes

    Makes 12 standard sized cupcakes

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp granulated sugar or maple sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 Tbsp ground flax seed
    • 1/4 cup lemon juice
    • 1 Tbsp lemon zest
    • 2 Tbsp filtered water
    • 1/4 cup plus 2 Tbsp avocado oil
    • 1/2 cup oat milk (I used Oatly) or other plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1 Tbsp poppy seeds

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1 Tbsp lemon juice
    • 1-2 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 tsp lemon extract (optional
    • 2 1/2-3 cups powdered sugar
    • a few drops natural yellow food coloring

     

    1. Preheat oven to 350F degrees, and line a 12 hole muffin tin with liners.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Mix together the ground flax seed, lemon juice and zest, and water.
    4. Add the flax mixture, avocado oil, oat milk, and vanilla to the flour mixture and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk). Whisk in the poppy seeds.
    5. Pour the cake batter into the muffin tins dividing evenly between them.
    6. Place cupcakes in the oven and bake for about 20 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool completely.
    8. To make the frosting, beat the butter with the milk, lemon juice, and vanilla until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).  Beat in the yellow food coloring.
    10. Pipe the frosting on top of the cupcakes generously.  Enjoy!

     

    *Cupcakes keep in the refrigerator in an airtight container for 1 week, or frozen for 3 months.

     

  • Vegan Strawberry Lemon Pistachio Oatmeal Cookies

    Vegan Strawberry Lemon Pistachio Oatmeal Cookies

    I am so ready for spring!  The weather is finally getting warmer, and I think the snow is behind us finally.  Just waiting for the grass to be greener and everything to start blooming but I am just happy to be enjoying time outside with it above 50 degrees.  I am also all about the spring recipes lately!  To me, strawberries, pistachios and lemon all are good things to enjoy in the spring so I decided to make oatmeal cookies with this flavor combo!  These Vegan Strawberry Lemon Pistachio Oatmeal Cookies turned out sooo good!

    I love oatmeal cookies because of their chewy texture and the fact that they have substance.  I am a big oat lover in general and have eaten oatmeal in some form for breakfast every day for about the past 20 years.  These cookies have plenty of oats to give them the perfect texture!  In fact this base oatmeal cookie recipe was one that I made and tested many times to adapt it for a natural foods store I used to work at.  It is just right!  It has the perfect balance of oats and flour.  I use coconut oil for the fat because it behaves similarly to butter and it works out very well.  For the egg substitute I use flax eggs (ground flax seeds mixed with water) because they are easy to whip up. I used granulated sugar this time because I thought it would go better with the add ins I was using but you can also use brown sugar which I have used many times for a more caramelly flavor profile.

    I added in vanilla extract as well as plenty of lemon juice and zest to flavor these.  For the strawberries I used freeze dried because I love the flavor they add to recipes.  Lastly the lovely pistachios which add a nice salty crunch.  The dough was so delicious!  I could not stop sampling it!  Cookie dough is my favorite part of baking cookies.  Maybe slightly more than the freshly baked ones!

    They baked up beautifully and I could not wait to try them!  They were super delicious when I did!  Soft and chewy with a hint of lemon, vanilla and sweet strawberries plus the salty pistachios!  I shared some with my Mom since oatmeal cookies are her favorite as well and she loved them too!  If you are an oatmeal cookie person and are looking for some spring deliciousness, definitely give these Vegan Strawberry Lemon Pistachio Oatmeal Cookies a try!

    Vegan Strawberry Lemon Pistachio Oatmeal Cookies

    Makes 16 large cookies Ingredients:

    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp water
    • 3/4 cup coconut oil, warmed to liquid
    • 1 1/2 cups granulated sugar, or maple sugar or coconut sugar
    • 2 Tbsp lemon juice
    • 1 Tbsp lemon zest
    • 1 Tbsp pure vanilla extract
    • 1 tsp lemon extract
    • 1 1/2 cups whole wheat pastry flour or oat flour
    • 1 tsp baking soda
    • 3/4 tsp sea salt
    • 3 cups gluten free old fashioned rolled oats
    • 3/4 cup chopped pistachios
    • 1 cup freeze dried strawberries

     

    Instructions:

    1. Mix together the flax seed and water in a small bowl.
    2. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax mixture, vanilla, lemon zest and juice and mix until well combined (the mixture will become very thick).
    3. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add pistachios and strawberries and mix until evenly distributed throughout the dough.
    4. Lower the oven to 350F degrees with the rack set at the middle position.
    5. Roll the dough into 16 large balls, and spread them out on the 2 cookie sheets with plenty of room in between. Bake for 15-18 minutes or until golden, but not over baked. Let cool on sheet a few minutes, then remove to a wire rack lined with parchment to cool.
    6. Enjoy!
  • Vegan Lemon Pistachio Carrot Cake

    Vegan Lemon Pistachio Carrot Cake

    I am sooo ready for spring and all of the things that come with it.  It has been snowing for a few days here in Minnesota right now so it doesn’t feel like spring quite yet.  Yesterday we went to a flower show just to escape the snow and cold and forget about the fact that we aren’t quite in the green grass and flowers blooming stage here and it was nice to enjoy flowers even if they weren’t outside.  Until I can enjoy spring I figure I might as well enjoy spring flavors!  So I made a Vegan Lemon Pistachio Carrot Cake last weekend!  Carrot cake is essential for spring as far as I am concerned!

    For the Cake, I used whole wheat pastry flour because it is what I prefer and have on hand but if you wanted to use AP flour instead that would work as well or even a gluten free all purpose flour like Bob’s Red Mill gluten free baking flour (I have used this brand with good results in my cakes before).  It has avocado oil for the fat, which I like because it has kind of a buttery flavor to it.  I used carrot cake spices in this cake, a mixture of cinnamon, ginger, cardamon and nutmeg.  I love this aromatic blend!  I have been sprinkling this mixture on my oatmeal lately.  I stirred pistachios into the batter for crunch before baking as well.  I love pistachios, especially in spring baked goods!

    This cake smelled amazing while baking!  I could not wait to try it, but of course it needed a delicious frosting first which is where the lemon came in. I debated in my head whether or not I wanted to make a cream cheese frosting for this but ultimately I decided on a lemon vanilla scented buttercream and it was perfect with the carrot cake and pistachios.  I sprinkled pistachios on top as well because they are so pretty and the cake looked fabulous without much effort needing to be put into decorating.

    This cake turned out sooo good!  I think this is one of the best carrot cakes I have had!  It was moist but light with aromatic spices, crunchy pistachios and a hint of lemon in the luscious smooth buttercream frosting!  My husband Eric even liked it so much he asked if he could have more cake and he isn’t even a cake person!  If you are in the mood for something springy give this Vegan Lemon Pistachio Carrot Cake a try!

    Vegan Lemon Pistachio Carrot Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 1/2 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp cardamom
    • 1/4 tsp nutmeg
    • 1 Tbsp lemon zest
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1 cup shredded carrots
    • 1/2 cup chopped pistachios

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 1 Tbsp lemon juice
    • 2-3 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 tsp lemon extract
    • 4 cups powdered sugar

     

    Garnish:

    1/4 cup chopped pistachios

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, spices and lemon zest, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Fold in the carrots and pistachios.
    5. Pour the batter into the prepared pans evenly.
    6. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    8. To make the frosting, beat the butter with the milk, lemon, and vanilla and lemon extracts until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    10. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    11. Place the next cake layer on top.
    12. Spread the remaining frosting on the top and down the sides of the cake evenly.
    13. Sprinkle chopped pistachios over the cake, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    14. Serve the cake and enjoy!
  • Vegan Samoa Doughnuts

    Vegan Samoa Doughnuts

    Samoas were always my favorite Girl Scout cookies growing up, what’s not to love about a vanilla cookie with chewy caramel, coconut and chocolate?!  So now I love making desserts with that same flavor profile.  I have made cakes, cupcakes, replica cookies, granola, energy balls.  This time I decided to make Vegan Samoa Doughnuts!  I have been buying a lot of vegan doughnuts lately so I thought why not make some of my own.  These turned out so delicious I decided to share them with you all!

    I love having a doughnut pan, so I can make different flavors of doughnuts at home!  Plus it is a bit healthier than buying fried doughnuts.  For these I made vanilla cake doughnuts, since the samoas have a vanilla cookie, and they smelled so delicious while baking I knew these were going to be good! I needed a caramel to top them off with and I decided on making a simple coconut milk brown sugar caramel that always turns out well and is perfect for topping things like these with since it thickens a lot when it cools.  I then stirred finely shredded coconut into it to create the samoa topping. You want to use unsweetened dried shredded coconut for these.

    I dipped the doughnuts into the coconut caramel, let it set, then I drizzled them with vegan dark chocolate.  Once the chocolate had set as well I could not wait to try them!  These turned out so delicious with a sweet vanilla cake portion for the doughnut, gooey coconut caramel and rich dark chocolate!  They had all of the flavors of a samoa cookie!  If you are a fan of Samoa Girl Scout Cookies, definitely give these Vegan Samoa Doughnuts a try!

    Vegan Samoa Doughnuts

    Makes 10

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Caramel:

    • 3/4 cup brown sugar
    • 1 cup coconut cream
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 3/4 cup finely shredded dried unsweetened coconut

     

    Chocolate Drizzle:

    • 3/4 cup vegan dark chocolate, chopped

     

    Instructions:

    1. Preheat oven to 350F degrees, and oil a doughnut pan.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the batter into the prepared doughnut pan filling the holes 3/4 full.
    5. Place the in the oven and bake for about 15-20 minutes until the doughnuts are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the doughnuts from the pans by tapping on the counter. Place the doughnuts in the freezer, until they are frozen (about an hour) to make them easier to work with (the caramel will set faster).
    7. To make the caramel sauce, combine all ingredients in a sauce pan and bring to a boil.  Lower to a simmer and cook for about 15 minutes until it starts to thicken.  Remove from heat and let cool about 15 minutes.  Stir in the coconut.
    8. Dip each doughnut into the caramel on one side to coat it, then place on a wire rack.  Repeat until all of the doughnuts have been dipped.  Place them on the rack in the refrigerator until the caramel has set, about 15 minutes.
    9. Melt the dark chocolate in the top of a double boiler until smooth, then place in a pastry bag and pipe/drizzle over the doughnuts or drizzle over with a spoon it just won’t look as neat).  Place doughnuts on rack in the refrigerator until the chocolate has set, about 10 minutes.
    10. Enjoy!  Store any leftover doughnuts in the refrigerator in a container for up to 1 week.
  • Vegan Strawberry Monkey Bread

    Vegan Strawberry Monkey Bread

      

    I have always loved monkey bread!  My Grandma used to make it, and it was always one of my favorite treats, especially warm from the oven all gooey and caramelly.  Classic monkey bread is a pull apart bread with a sweet buttery caramel coating the pieces of bread and sometimes crunchy nuts (my Grandma always added pecans or walnuts) and it is so heavenly!  I love to make my own and recently I decided to make some with a different flavor profile, sweet strawberries!  A Vegan Strawberry Monkey Bread!

     

    I used the same vanilla scented sweet yeast bread base that I use for my other monkey bread.  It is pretty much the same as my cinnamon roll dough and is easy to make, although it takes a little time to knead the dough, cut it apart and what not.  But the good news is you can make this dough the night before, up to the point where it is all in the pan and at its second rise, cover it and refrigerate overnight which makes it easier to bake and enjoy in the morning.  This is what I usually end up doing and it works beautifully! You just need to let it sit out for an hour or so before baking.

    I included plenty of strawberry goodness in this bread, both in the form of frozen sliced berries (you can use fresh if you have those, I just used what I had on hand) and strawberry jam.  I wanted it to be packed with berries!  I rolled the dough balls in sugar and layered them with all of the berries and it was perfect!  It smelled so heavenly while baking!  Once it had finished baking and I removed it from the pan, I drizzled a strawberry glaze over the top!

    This bread was so heavenly, soft and sweet scented with vanilla with gooey jammy strawberries throughout!  This is perfect for Spring (which is just around the corner), and the perfect weekend bake!  It is so good with a cup of tea for a mid morning snack!  If you are a strawberry lover, or just are looking to bake something sweet and delicious, definitely give this Vegan Strawberry Monkey Bread a try!

    Vegan Strawberry Monkey Bread

    Serves 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 1/4 cup granulated sugar
    • 1 tsp vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups whole wheat pastry flour or as needed

     

    For coating dough and filling:

    •  3/4 cup granulated sugar
    • 1 1/2 cups sliced strawberries (fresh or frozen)
    • 1/2 cup strawberry jam

     

    Glaze:

    • 1 cup powdered sugar
    • 2 Tbsp coconut milk (or other plant based milk)
    • 1 Tbsp strawberry jam

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, sugar, vanilla extract, salt and flax mixture and mix together to combine.
    3. Add the yeast, spices and 2 cups of flour and mix to combine.
    4. Add the remaining 1 3/4 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little more flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When the dough is ready, put the sugar in a bowl.  Turn the dough out onto the counter or a board and roll into a 2 inch rope.  Cut into 8 pieces then cut those into 8 more pieces.
    8. Roll each dough ball in the sugar and place into an oiled 10 inch bundt pan.  Repeat until half of the balls are all in the pan, drop half of the strawberry jam over them then spoon the strawberry jam over them. Drop the remaining dough balls into the pan and drop remaining jam and strawberries over them.  Cover and let rise 45 minutes or until the bread has doubled in size.
    9. Meanwhile heat the oven to 350F degrees.
    10. When the bread has risen for 45 minutes, place them in the preheated oven and bake for about 35-40 minutes until starting to brown and cooked through.
    11. Remove from the oven and let cool 5 minutes.  Then put a plate over the bundt pan (open end) and invert onto the plate carefully.
    12. Whisk together glaze ingredients and pour evenly over the monkey bread.
    13. Serve warm.

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Vegan Birthday Cake White Chocolate Bars

    Vegan Birthday Cake White Chocolate Bars

    I love birthday cake flavored things with sprinkles, all year round not just on my Birthday or around my Birthday.  I mean, what is not to like about vanilla and sprinkles?!  I have made birthday cake waffles, birthday cake cookies, and birthday cake flavored popcorn, but the other day I decided to try something new and make a birthday cake flavored white chocolate.  I had recently seen a birthday cake batter flavored white chocolate bar that wasn’t vegan and decided that I wanted one so I was going to have to make one.  Not only that, I am on a white chocolate and chocolate making kick lately since we are in the Valentine’s Day season.  So I made these Vegan Cake Batter White Chocolate Bars!

    These are really simple to make if you have all of the ingredients!  The base is a combination of cacao butter, coconut butter (not oil, coconut butter is the whole ground dried coconut flesh similar to nut butter), and raw cashew butter to make it rich and creamy.  These ingredients can be combined in a double boiler to melt, or you can make sure they are at room temperature with the cacao butter microwaved to melt it and whisked together in a bowl.  I add maple syrup for sweetness and a touch of vanilla, almond extract and sea salt to make it extra delicious and give it that birthday cake flavor. 

     

    I bought these chocolate molds on Amazon by the way, in case anyone was wondering since I have gotten that question a lot lately when I post chocolate bars.  Before I poured the white chocolate into the molds, I sprinkled them with the sprinkles, then poured it in and sprinkled more on top.  I loved the look of them and they turned out so heavenly!  I could not wait to try it!  It was rich and smooth, scented with heavenly vanilla and almond, with crunchy little bits of sprinkles!  If you are a vanilla lover like me and enjoy white chocolate definitely whip up a batch of these Vegan Birthday Cake Batter White Chocolate Bars!  You don’t even have to share, I didn’t!

    Vegan Birthday Cake White Chocolate Bars

    Makes 4 Bars

    White Chocolate:

    • 1/2 cup cacao butter
    • 1/4 cup coconut butter (warmed to liquid)
    • 1/4 cup raw cashew butter
    • 1 tsp pure vanilla extract
    • 1 tsp almond extract
    • 1/4 cup maple syrup (or to taste)
    • pinch sea salt

     

    Instructions:

    1. Combine the cacao butter, cashew butter, and coconut butter, and  in the top of a double boiler, and melt until smooth.
    2. Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
    3. Sprinkle some sprinkles into 4 standard sized chocolate bar molds set on a tray.
    4. Pour the white chocolate over the sprinkles, then sprinkle more sprinkles onto them.
    5. Set the tray with the molds back into the freezer until set, about 20 minutes.
    6. Un-mold and enjoy!

    Chocolate bars keep in a container in the refrigerator for up to a month.

  • Strawberry Granola

    Strawberry Granola

     

    I love home made granola!  It is so easy to make, and so much better than store bought that since I started making my own I have never gone back.  I love that I can create my own flavors as well!  The only problem with it is that when I have a pan of it cooling on the counter it is really hard to stop snacking on as it is so good and so delicious when a little bit warm still.  Last weekend I made a really simple one and it was so delicious I have to share the recipe.  It is Strawberry Granola!  Although I love nuts and coconut shreds in my granola much of the time, I really let the strawberries be the star of this one! 

    I used thick rolled oats as the base, because those are what I normally eat and they give it a good crunch.  I made a coating of coconut oil, raw cashew butter, sweetened with maple syrup, strawberry powder and vanilla and it smelled amazing before even coating the granola!  This is definitely a winning combo and the aroma was so heavenly while it baked! 

    I added in freeze dried strawberries after it was baked and it was perfect!  Yes, I have been using a lot of them in my recipes lately but I bought quite a lot of them and I love them in recipes because they add so much intense strawberry flavor!  This granola was so delicious sweet with strawberries and vanilla with a good crunch, so simple but so good!  My husband Eric even ate quite a bit which means it has to be good given he doesn’t usually eat any sort of oats that are not quick cooking.  If you are in the mood for a crunchy munchy snack, definitely give this Strawberry Granola a try!

    Strawberry Granola

    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 3 Tbsp coconut oil, warmed to liquid
    • 3 Tbsp maple syrup
    • 3 Tbsp cup raw cashew butter or almond butter
    • 1 Tbsp strawberry powder
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 cup freeze dried strawberries

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position.
    3. Add oats to a large bowl.
    4. In another bowl, whisk together oil, maple syrup, cashew butter, strawberry powder, sea salt, and vanilla extract until well combined, then pour over oats and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool. Stir in strawberries and enjoy!
  • Vegan Strawberry Dark Chocolate Bars

    Vegan Strawberry Dark Chocolate Bars

     

    I keep seeing ads for delicious looking vegan chocolate bars, and it is so tempting to buy some. I saw some really good looking white chocolate ones with flavors.  But what I was really craving was something with a vegan strawberry white chocolate combined with dark chocolate so I decided to make my own. I had all of the ingredients on hand and they are easy to make so why not?!  What I made were these Vegan Strawberry Dark Chocolate bars!

    For the vegan white chocolate I use a combination of cacao butter, raw cashew butter and coconut butter to give it a rich smooth texture, and sweeten it with maple syrup and a hint of vanilla.  It is so delicious on its own, but perfect for adding flavors to.  I added a strawberry powder, which I made by grinding freeze dried strawberries for loads of sweet strawberry flavor and it was perfect!  I poured this into the chocolate bar molds first, before adding the dark chocolate.

    Then I melted some vegan dark chocolate and poured it over the white chocolate, also adding crushed freeze dried strawberries for crunch.  These are super easy to make.  I know I say to use a double boiler to melt the white chocolate and dark chocolate ingredients together but sometimes I use the microwave melting method as well.  Melting the dark chocolate in increments, stirring after heating for 30 seconds a couple of times, then 15 seconds stirring in between each time. For the white you can heat the cacao butter and coconut butter this way and then whisk it together with the other ingredients at room temperature if you do not want to do the double boiler method. 

     

    These turned out so delicious and they were so easy to make!  They are the perfect balance of sweetness and richness with the white and dark chocolate, intense dark chocolate and flavorful berries!  If you are in the mood for something sweet, definitely give these Vegan Strawberry Dark Chocolate Bars a try!  They are also great for edible Valentine’s Day gifts, provided you don’t eat them all yourself first!

     

    Vegan Strawberry Dark Chocolate Bars

    Makes 4

    Strawberry White Chocolate:

    • 1/4 cup cacao butter
    • 2 Tbsp coconut butter (warmed to liquid)
    • 2 Tbsp raw cashew butter
    • 1 tsp pure vanilla extract
    • 2 Tbsp maple syrup (or to taste)
    • pinch sea salt
    • 3 Tbsp strawberry power (I took freeze dried strawberries and ground them up with a mortar and pestle)

     

      Dark Chocolate:

    • 1 1/2 cups chopped good quality vegan dark chocolate
    • 1 Tbsp crushed freeze dried strawberries

     

      Instructions:

    1. Combine the cacao butter, cashew butter, and coconut butter, and  in the top of a double boiler, and melt until smooth.
    2. Add the maple syrup, vanilla, and sea salt and whisk together until well blended.
    3. Whisk the strawberry powder into it.
    4. Pour the strawberry white chocolate into the bottoms of 4 standard sized chocolate bar molds set on a tray.
    5. Place the tray with the molds in the freezer until the white chocolate has set.
    6. Meanwhile, clean out the double boiler, and add the dark chocolate to it, melting it until smooth.
    7. When the white chocolate has hardened, pour the dark chocolate over it to fill the molds, and smooth to the sides (working quickly because if you go too slow the white chocolate will start to melt and not look neat).  Then sprinkle the crushed strawberries over the dark chocolate.
    8. Set the tray with the molds back into the freezer until set, about 20 minutes.
    9. Un-mold and enjoy!

      Chocolate bars keep in a container in the refrigerator for up to a month.

  • Vegan Strawberry Rosewater Cake

    Vegan Strawberry Rosewater Cake

    Valentine’s Day is one of my favorite holidays to make desserts for because I love all things pink and berry flavored!  So this year I thought it would be fun to make a Vegan Strawberry Rosewater Cake!  I know Valentine’s Day is not for a few weeks, but I make stuff for the entire month before to enjoy!  This one turned out so delicious I had to share it with you all!  Also, it has been really cold here in Minnesota, it was in the single digits all last week so it was the perfect time to stay inside and bake a cake!

    For this cake I used my vanilla cake batter, and scented it with vanilla and rosewater.  This batter is easy to make, nothing too fussy which is why I love it! I used whole wheat pastry flour, because it is what I have on hand and prefer, but if you wanted to use all purpose flour that would work as well.  Or if you wanted to make a gluten free cake, Bob’s Red Mill Gluten Free All Purpose Baking Flour works well too.  I recommend this specific brand because I have tried it with success.

    I filled and frosted the cake with a delicious strawberry rose buttercream frosting! It is easy to make, and for the lovely color I used ground freeze dried strawberries!  They don’t add excess moisture to the frosting, but they make it a beautiful color and give it intense strawberry flavor!  It is one of my favorite frostings!  I also included a layer of strawberry jam in the filling which made it extra delicious!  It was made by Eric’s Dad and it is the perfect sweetness level!  The strawberries in it taste like they were just picked!  The thing I love about this cake is you can make it in the winter if you don’t have fresh berries but it tastes like summer!

    This cake turned out so delicious!  It was heavenly with its soft vanilla rose scented cake layers, gooey strawberry jam and sweet strawberry buttercream frosting! This would be perfect for upcoming Valentine’s Day, or any day really you are craving cake (because there is no need to wait for a holiday).  So if you are in the mood for something sweet, give this Vegan Strawberry Rosewater Cake a try!

    Vegan Strawberry Rosewater Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1 Tbsp rosewater

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2-3 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1 Tbsp rosewater
    • 4 cups powdered sugar
    • vegan food coloring (optional)

     

    Filling:

    • 1/3 cup strawberry jam

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla and rosewater and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter into the prepared pans, dividing it evenly between the two of them.
    5. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    6. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    7. To make the frosting, beat the butter with the milk, vanilla and rosewater until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/4 inch thick layer of the frosting over it.  Pipe a half inch thick line of frosting along the outside edge.  Spoon the strawberry jam into the center and spread out evenly inside the piped line.
    10. Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! If you wish to tint the frosting colors as I did, feel free to.
    12. Serve the cake and enjoy!
  • Tahini Pretzel Crunch Date Bark

    Tahini Pretzel Crunch Date Bark

    I am all about the chocolaty treats lately, especially date bark!  I love how easy and non fussy it is to make, and I can use what I have on hand at the time.  Dates are one of my all time favorite things and combined with chocolate they are even better!  Like a healthier caramel filling. I have made a few different varieties of date bark in the past and loved them, so I thought rich tahini and crunchy pretzels would be a delicious combo!  This Tahini Pretzel Crunch Date Bark turned out so delicious I had to share the recipe with you all!

    It was so cold here in MN this weekend that even I did not want to go outside.  It was below zero for a few days, so it was the perfect time to make some treats and hunker down inside!  I had leftover pretzels from making some treats over the holidays and I wanted to use them in something sweet.  I love a good salty sweet combo and they add a nice crunch!  I use tahini just about as much as peanut butter to be honest, stirring it into my oatmeal, making tahini butter cups, and in halva so I thought it would be wonderful in this bark!

    I layer dates into a pan for the first date bark ingredient, and press them down as most date barks start, but I like to put a layer of chocolate over it to cement the dates together and chill it first before adding the rest of the ingredients.  I used vegan dark chocolate for this, but you can use your favorite vegan chocolate.  I then add a layer of pretzels, then the rich tahini.  I stirred a little sea salt into the tahini also because it just adds that little something extra.  Lastly I poured chocolate over the top, chilled a short time and and voila!  Delicious bars, it is that simple.

    I know this is not the most pretty perfect looking bark, but it is sooo delicious!  The rich tahini and salty cruchy pretzels are the perfect partners for the caramelly gooey dates and decadent dark chocolate!  If you are in the mood for a sweet chocolate treat, definitely give this Tahini Pretzel Crunch Date Bark a try!

    Tahini Pretzel Crunch Date Bark

    Makes 16 pieces

    Ingredients:

    • 1 cup tahini
    • 1/4 tsp sea salt
    • about 26-28 medjool dates with pits (enough to fill the bottom of a 9×9 inch square pan when halved and pressed down)
    • 3 cups melted dark chocolate
    • about 1 1/2 cups vegan pretzels

    Instructions:

     

    1. In a small bowl, mix together the tahini and sea salt and set aside.
    2. Line a 9×9 inch square baking pan with parchment.
    3. Cut the pits out of the dates, and place them cut side up, on top of the parchment at the bottom of the pan, press them down, there should be enough to fill the pan.
    4. Drizzle a little of the chocolate over the dates to fill in the gaps and smooth it out.
    5. Place in the freezer to set the chocolate, about 5 minutes.
    6. Arrange the pretzels over the dates to cover them (in one layer).
    7. Drop the tahini over the pretzels, then spread it over them evenly.
    8. Pour the rest of the chocolate over the tahini and smooth out evenly with an offset spatula or knife.
    9. Place in the freezer to set, about 20 minutes until the chocolate has hardened.
    10. Cut into pieces and enjoy!

     

    Keeps for 2 weeks in the refrigerator in an airtight container.

  • Winter Vegetable Lentil Pie

    Winter Vegetable Lentil Pie

    Christmas snuck up so fast this year, I can’t believe I am already posting my Christmas food!  I hope you all are having a wonderful holiday season so far! Normally I make lasagna for Christmas but I decided to make something different this year.  I have always wanted to make a savory pie for Christmas and this year I finally got around to making one! I wanted it to be filled with veggies, and some protein so I came up with a Winter Vegetable Lentil Pie! It turned out so delicious I had to share the recipe with you all!

    For the filling I included my favorite veggies, sweet potatoes, squash, and mushrooms with sautéed onions, celery and garlic. I wanted to include some protein and I thought lentils would be perfect! I love them in a vegan shepherds pie, so I thought why not add them this kind of pie as well? I added in a touch of thyme, nutritional yeast and tamari and the filling was delicious!

    Now normally I make my own pie crust but I haven’t had a lot of time lately with the holidays and work so I thought I would use a store bought vegan pie crust this time.  I bought a Dufour pastry crust from Whole Foods Market.  I haven’t bought a store bought crust since before I went vegan so I wasn’t sure how it would be, but it was so delicious!  It made the perfect flakey and delicious crust!  I definitely recommend if you are in need of a store bought crust!  It rolled out nicely, as well!

    This pie turned out soooo good!  The filling was savory and packed with veggies, all of my favorites in one pie, it was filling hearty and that flakey crust was the perfect package for them!  My Mom complimented the pie as well, saying it was very delicious which meant a lot to me.  It was the perfect thing to make for Christmas, but I think this will be a great meal throughout the winter as well!  If you want a switch up from pot pie, give this Vegan Winter Vegetable Pie a try!

    Winter Vegetable Lentil Pie

    Makes 1 9 inch pie

    Ingredients:

    • 2/3 cup green lentils
    • filtered water
    • 2 cups squash cut into 1 inch dice
    • 2 cups sweet potatoes cut into 1 inch dice
    • 2 tsp avocado oil
    • 1 cup celery, diced
    • 1 cup yellow onions, diced
    • 2 cups sliced crimini mushrooms
    • 3 garlic cloves, minced
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 1 Tbsp tamari
    • 1/2 tsp dried thyme
    • 3 Tbsp nutritional yeast
    • 1 store bought vegan pastry crust (double crust, you need a top and bottom, I used Dufour which can be found at Whole Foods Market)
    • unsweetened plant based milk

    Instructions:

    1. In a pot, combine the lentils and water and bring to a boil. Lower to a simmer and cook for about 30 minutes until the lentils are soft.  Remove from heat and drain well.  Set aside.
    2. Place the squash and sweet potatoes in a steamer basket, and steam for about 10 minutes until tender.  Set aside.
    3. Heat the avocado oil in a non-stick skillet over medium and add the celery, onions, mushrooms and garlic and sautee until they are tender, about 10-15 minutes.  Remove from heat and add to a bowl, along with the lentils, squash and sweet potatoes.  Add the sea salt, pepper, tamari, thyme and nutritional yeast to the bowl also, and mix everything well until everything is evenly distributed.  Set aside in the refrigerator to cool completely.
    4. When the filling has cooled.  Preheat the oven to 375F degrees.
    5. Roll out one of the pie crusts into a 10 inch circle and fit it into the bottom of a 9 inch pie plate.  Spoon the filling over it and spread it out evenly.
    6. Roll out the other pie crust into a 10 inch circle, place it on top of the filling, and crimp the edge of the top crust and bottom crust together.  Cut vents into the top crust, brush with the plant based milk, and place in the oven.
    7. Bake the pie for about 1 hour until it is bubbling the the center and lightly browned.  Remove from the oven and let cool for 15 minutes before serving.
  • Vegan Marble Peppermint Cake

    Vegan Marble Peppermint Cake

    It’s not exactly a white Christmas here in Minnesota right now, we had rain last weekend, it is above freezing and it is rather brown outside.  That is ok though.  It is better for driving, perfect for running and I am still feeling festive as ever!  We visited a Christmas market last weekend, made a gingerbread house and I made a festive cake!  This Vegan Marble Peppermint Cake! I love a good marble cake for celebrations and I thought it would be wonderful with peppermint for a festive twist!

    This cake is pretty easy to make as far as cakes go.  For the cake batter, I used whole wheat pastry flour because that is my favorite but you could also use regular AP flour or even gluten free AP flour if you wanted it gluten free. I have had good results with Bob’s Red Mill all purpose baking flour for cakes subbed 1:1.  This cake is basically my vanilla cake batter, with cacao powder whisked into half once the batter is made.  It has a good amount of vanilla and a touch of peppermint and it tastes amazing.  Yes I sampled the batter!  When I was little, it was my favorite part of baking a cake with my Grandma, getting to scrape the extra out of the bowl.

    This smelled amazing while baking!  Holiday baking is one of my favorite things about this time of year!  Being all cozy in the kitchen, listening to Christmas music and the wonderful aromas!  This delicious cake deserved an equally delicious frosting!  So I went with a simple vanilla buttercream (which is my favorite vegan frosting as of lately) with a touch of peppermint added.  It was perfect! I also included crushed up candy cakes for a nice textural contrast and more peppermint flavor!

    This cake turned out amazing! It was so heavenly with the layers of swirled chocolate and vanilla peppermint scented cake and rich creamy vanilla peppermint buttercream with the crunchy candy canes!  Even my Husband loved it!  I should add he doesn’t like candy canes and isn’t always a big cake eater but asked for seconds of this one!  If you are in the mood for something festive and yummy, definitely give this Vegan Marble Peppermint Cake a try!

    Vegan Marble Peppermint Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk (I used Oatly but you can use what you prefer)
    • 1 1/2 tsp pure vanilla extract
    • 1/2 tsp peppermint extract
    • 2 Tbsp cacao powder

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp plant based milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1/2 tsp peppermint extract
    • 4 cups powdered sugar
    • vegan food coloring (optional)

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, vanilla and peppermint and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Divide between 2 bowls, whisk the cacao powder into one of them.
    5. Spoon the cake batter by the heaping Tbsp into the prepared pans, alternating between chocolate and vanilla and dividing evenly between them. Swirl lightly with a knife.
    6. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    8. To make the frosting, beat the butter with the milk, vanilla and peppermint until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    10. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    11. Place the next cake layer on top.
    12. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! If you wish to tint the frosting colors as I did, feel free to.
    13. Serve the cake and enjoy!
  • Vegan Peanut Butter Truffle Blossom Cookies

    Vegan Peanut Butter Truffle Blossom Cookies

    Every Christmas my Grandma would make tons of cookies and treats of different varieties then gift people tins or plates of them.  She would always make spritz cookies, rosettes, krumkake, divinity, and peanut blossoms.  The peanut blossoms were my favorite.  They were also my Dad’s favorite, I think he could have just eaten a whole plate of just those, but I still loved the variety and how pretty the cookies all looked together.  I don’t make most of them anymore, mostly because I don’t have a spritz maker, or a krumkake iron, or a rosette iron.  But I still make the easiest of them all and my favorite, the peanut blossoms.

     

    I have veganized them, and make them a little bit more suited to my grown up tastes however. For the base, I have traded in the Skippy and Jif we used to make them with for my home made peanut butter that just contains peanuts and a little bit of sea salt.  I always have it on hand because I am obsessed with peanut butter, and I love making my own.  Honestly I go through a jar a week.  If you would like to make your own too, just blend up 3-4 cups dry roasted peanuts in a high speed blender, pressing the nuts down into the blade with the tamper until they become butter (or alternatively you can use a food processor, it just won’t get as smooth, will take longer and you will have to stop it a few times to scrape it down).

    I used maple sugar for the sweetener in the cookies, but you could also use coconut sugar or (or a mixture of half granulated half brown sugar if you prefer that).  I just like that the maple sugar gives the cookies a slight maple flavor!  For the flour I used organic whole wheat pastry because that is what I had on hand and prefer, but if you wanted to make these gluten free, you could swap it for Bob’s Red Mill Gluten Free All Purpose baking flour 1:1.  I have used it before and know it works well.

    Lastly, once the cookies were all baked and delicious, instead of pressing in a Hershey’s Kiss like the traditional ones (since they are not vegan and I prefer more real chocolate), I pressed a hole into the center and made my own peanut butter chocolate truffle filling!  Trust me it is sooo much more delicious!  They are amazing! If you are a fan of peanut blossoms (or just chocolate and PB in general), definitely give these Vegan Truffle Blossom Cookies a try!

    Vegan Peanut Butter Truffle Blossom Cookies

    Ingredients:

    Cookies:

    • 1 cup brown sugar, maple sugar or coconut sugar
    • 1/2 cup creamy peanut butter
    • 1/2 cup melted coconut oil
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water (allowed to sit 15 minutes before using)
    • 1 1/2 cups organic whole wheat pastry flour*
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder

     

    Filling:

    • 3/4 cup chopped vegan dark chocolate
    • 1/4 cup cup plus 2 Tbsp smooth peanut butter (you want PB that is not too thick, just smooth and spreadable, the kind with just peanuts and salt).

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a sheet 2 pans with parchment.
    2. In a large bowl, mix together the sugar, coconut oil, and flax seed mixture until smooth.
    3. Add the flour, soda and powder and mix until well combined and uniform in color. Roll the dough into 1 inch balls, and place on the prepared cookie sheets 2 inches apart.
    4. Place the cookies in the oven and bake for about 13 minutes or until lightly brown and set.
    5. Remove from the oven and press the round handle end of a whisk or wooden spoon (or something similar in size) lightly into the center of each of the cookies right away to make an indentation in each one (where you will put the truffle filling).  Let the cookies cool completely.
    6. To make the truffle filling, in the top of a double boiler melt the chocolate until smooth then add the peanut butter and whisk until well combined.  Place in a pastry bag (or a ziplock bag with the corner cut off), and pipe into the center of each cookie.
    7. Place in the freezer until set, about 20 minutes.
    8. Enjoy!

    Cookies keep for about 1 week in an airtight container on the counter or 3 weeks refrigerated, or 4 months in the freezer.

    *If you would prefer to make these gluten free, swap the organic whole wheat pastry flour 1:1 with Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tried this brand and know it works well).

  • Gingerbread Oatmilk Latte

    Gingerbread Oatmilk Latte

    As much as I like to go to local coffee shops and make fancy drinks, it gets a bit expensive to do so more than once a week, so I like to make my own at home sometimes on my days off.  My drink of choice lately has been a Gingerbread Oatmilk Latte! I saw one on a menu and decided to recreate it at home. I have been making it for the past few weeks and it is so delicious I thought I would share it with you all!

    I made a gingerbread syrup, which is the flavoring element for this drink and it is super easy to make.  You just mix everything together in a jar and keep it in the refrigerator for when you want to make yourself a delicious drink! For my coffee syrups, I like to use a maple syrup base which is what I did for this one as well, since it goes so well with the flavors of gingerbread.  I also added in a little molasses which is one of the flavoring elements of gingerbread cookies.  For the spices I use ginger, cinnamon, cloves, nutmeg and allspice which is the same as the blend I use to make gingerbread cookies.  I also add a touch of vanilla.  The combination smells amazing!

    When I want to make a latte, I add it to a cup, add my coffee, some hot steamed oatmilk and sometimes if I am feeling really fancy, some whipped cream and cinnamon on top.  Sometimes I leave it off, but it is so darn delicious!  I have been using an almond milk whipped cream from Aldi lately and it works perfect for drinks!

    This is so heavenly!  Just sweet enough for me with the warming flavors of gingerbread, the richness of oatmilk and whipped cream and it is so wonderful with the coffee! This Gingerbread Oatmilk Latte is the perfect thing to sip on while you decorate the Christmas tree and listen to Christmas music! Which is exactly what I did on my day off last week.  I am loving this time of year, and I hope you are as well!

    Gingerbread Oatmilk Latte

    Gingerbread Latte Syrup

    Makes 3/4 cup of syrup (enough for 12 lattes)

    Ingredients:

    • 1/2 cup maple syrup
    • 2 Tbsp molasses
    • 1 tsp ground ginger
    • 1 tsp cinnamon
    • 1/4 tsp cloves
    • 1/4 tsp nutmeg
    • 1/4 tsp allspice
    • 1/4 cup filtered water
    • 1 tsp pure vanilla extract

     

    Whisk together all ingredients, and pour into a jar. Store in the refrigerator for up to 2 weeks.

     

    For Latte:

    • 1/2 cup steamed oat milk or your favorite plant based milk
    • 1 Tbsp pumpkin spice latte syrup (recipe above) or a little more if you like things more sweet
    • 8 oz hot coffee
    • Plant based whipped cream

     

    Instructions:

    1. Pour the syrup into a mug, then pour in the coffee.
    2. Froth the steamed milk then pour over the hot coffee mixture.
    3. Top with whipped cream, sprinkle with cinnamon and enjoy!
  • Vegan Pumpkin Pie Bars

    Vegan Pumpkin Pie Bars

    I have been making pumpkin goodies for the last several months, and guess what?  I am not sick of them yet!  I wait all year for all things pumpkin so I enjoy them all during the fall and winter while I can!  Last week for Thanksgiving I decided to make some Vegan Pumpkin Pie Bars instead of a pumpkin pie because I thought it would be easier to share and store.  And they were! Plus sometimes when you have just eaten a large meal, a bar is the perfect size, or if you have more than one dessert like I did.

    These bars pack all of the goodness of pumpkin pie, but are a little easier to make!  When I make bars of any kind I like to line my square pans first with parchment for easy bar removal (just lift out onto a cutting board and cut). I always do this after seeing Martha Stewart do it once and how easy it makes it.  For this crust, I made a brown sugar shortbread that is really simple to make, just mix together with your hands, and press into the pan.  Or, if you preferred you could add the ingredients to a food processor, pulse them together and you would have the same affect.  I just didn’t want to dirty extra dishes so I used the old fashioned method.  I find myself doing this a lot.  I do own things like a stand mixer but often mix by hand because of convenience. This crust smelled so amazing while baking, Eric came out of the other room to ask what smelled so good and if he could have some. I told him it was just the first half of the deliciousness just wait for the filling!

    I used my pumpkin pie filling for these and it worked out perfect!  It is spiced just enough with ginger, cinnamon, nutmeg and cloves plus a hint of vanilla.  It has some full fat coconut milk for richness and I sweeten it with maple syrup. It is so delicious and also smells amazing while baking!  Once these bars were baked and cooled, I topped them off with a little vegan whipped cream.  I got the vegan whipped cream from Aldi, it comes in a can, and I prefer the almond because I find that it lasts longer, but they also have coconut.  It was the perfect addition to these pumpkin bars!  The bars themselves tasted like mini bites of delicious pumpkin pie with just the right amount of spices and sweetness with a rich buttery crust!  If you need some pumpkin pie in your life, definitely give these Vegan Pumpkin Pie Bars a try!

    Vegan Pumpkin Pie Bars

    Makes 16

    Crust:

    • 1 cup plus 2 Tbsp whole wheat pastry flour
    • 1/4 tsp sea salt
    • 1/3 cup brown sugar
    • 1/2 cup vegan butter

     

    Filling:

    • 2 cups organic cooked pumpkin (canned is ok too), packed
    • 1/3 cup pure maple syrup
    • 3/4 cup full fat organic coconut milk (the thick part)
    • 1 Tbsp coconut oil
    • 1 tsp pure vanilla extract
    • 1 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 /4 teaspoon ground nutmeg
    • 1/4 tsp ground cloves
    • 1/4 teaspoon salt
    • 1 1/2 tablespoons cornstarch
    • 3/4 teaspoon agar powder

    For Serving:

    • vegan whipped cream (I used almond whipped cream from Aldi)

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a 9×9 inch square pan with parchment
    2. In a bowl, combine the flour, brown sugar, sea salt and vegan butter and mix together, squeezing with your hands until it becomes a cohesive dough.  Press into the bottom of the prepared pan.
    3. Place in the oven and bake crust for 15 minutes until lightly browned.
    4. Meanwhile, to make the filling, in a bowl, whisk together the pumpkin, syrup, coconut oil, vanilla, cinnamon, ginger, nutmeg, cloves, sea salt, cornstarch and agar powder until completely smooth (Or you can place in a food processor and blend until smooth).
    5. Pour over the crust and smooth out.
    6. Place back in the oven and bake for about 40 minutes until lightly brown at the edges and set in the center.
    7. Remove from the oven and let cool completely.
    8. Serve with vegan whipped cream piped or dalloped onto each bar.

     

  • Vegan Chai Spiced Cinnamon Rolls

    Vegan Chai Spiced Cinnamon Rolls

     

    One of my favorite things to bake on a lazy weekend morning is cinnamon rolls.  I was recently craving them so I decided to whip some up on the weekend!  There is nothing I enjoy more sometimes than an oatmilk latte and a sweet baked treat, and cinnamon rolls are perfect with coffee!  I decided to switch them up a little this time though  and instead of just using cinnamon, make them Vegan Chai Spiced Cinnamon Rolls!

    There used to be a time when I was intimidated by any sort of yeasted bread such as cinnamon rolls, but once I made some and got the hang of it, it is actually quite easy. Now, I actually start them a day ahead of time, shape them and let them rise in the refrigerator overnight.  I then let them come to room temperature and bake them as I would if they had not gone in the refrigerator.  They turn out the same and that way it isn’t as much to do in the morning and I can enjoy them faster!

    For these ones I used whole wheat pastry flour, but if you wanted to use all purpose flour for a slightly lighter roll you may do so.  To give these a little richness I added avocado oil because I like its slightly buttery flavor in baked goods, but melted coconut oil would also work.  For the spices I used a mixture of cinnamon, ginger, anise, cardamom allspice and nutmeg for a very fragrant chai swirl, mixed with maple syrup and sugar. These smelled so amazing while baking and I could not wait for the finished product!

    I frosted them with a chai vanilla buttercream frosting and they were perfect!  So heavenly, light and fluffy fluffy sweet bread, scented with vanilla and chai spices, the luscious sweet frosting completing the glorious combo of flavors and textures! These are wonderful with coffee and the perfect pick me up!  If you are in the mood for cinnamon rolls, definitely give these Vegan Chai Spiced Cinnamon Rolls a try!

    Vegan Chai Spiced Cinnamon Rolls

    Makes 12

    Dough:

    • 1/4 oz active dry yeast
    • 1/2 cup warm water ( 105-110F degrees)
    • 1/2 cup warm coconut milk (I warmed it up on the stove)
    • 1/4 cup maple sugar or brown sugar
    • 1/4 cup avocado oil
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 3 1/2 cups whole wheat pastry flour or as needed

     

    Filling:

    • 1/4 cup maple syrup
    • 1/2 cup maple sugar plus more for sprinkling
    • 1/2 tsp cinnamon
    • 1/4 tsp ginger
    • 1/4 tsp anise
    • 1/4 tsp cardamom
    • 1/4 tsp allspice
    • 1/8 tsp nutmeg

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1 Tbsp plant based milk (I used Oatly oat milk, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff
    • 1/2 tsp pure vanilla extract
    • 1/4 tsp cinnamon
    • 1/8 tsp ginger
    • 1/8 tsp anise
    • 1/8 tsp cardamom
    • 1/16 tsp allspice
    • 1/8 tsp nutmeg
    • 2 1/2 cups powdered sugar

     

    Instructions:

    1. To make the dough, combine the yeast and the warm water plus a pinch of sugar and stir to dissolve. Let sit 5-10 minutes until it starts to foam.
    2. In a large bowl, combine the coconut milk, sugar, vanilla extract, avocado oil, salt and flax mixture and mix together to combine.
    3. Add the yeast, and 2 cups of flour and mix to combine.
    4. Add the remaining 1 1/2 cups of flour and mix until you have a smooth dough (you may need to use your hands at the end to mix it in).
    5. Turn out onto a lightly floured surface, and knead for 5-10 minutes until smooth and supple. If it is too sticky add a little flour but you want to add as little as possible because if you add too much the dough gets tough.
    6. Place in an oiled bowl, and cover. Let rise for about 1 1/2 hours until doubled in size.
    7. When it is ready, turn out onto the counter or a board and roll out into a 9×15 inch rectangle.
    8. Mix together the maple syrup, maple sugar and spices and spread it evenly over the dough.  Sprinkle with another Tbsp sugar.
    9. Roll it up, then cut the roll into 12 pieces.
    10. Oil an 8×8 inch square baking pan, and place them in the pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the rolls have risen for 45 minutes, place them in the preheated oven and bake for about 30 minutes until starting to brown and cooked through.
    14. Remove from the oven and let cool 15 minutes.
    15. To make the frosting, beat the butter with the milk, vanilla and spices until fluffy.
    16. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    17. Spread the frosting over the rolls and serve!

    These keep covered at room temperature for up to 3 days, or refrigerated for up to 1 week.

  • Spiced Pumpkin Seed Brittle

    Spiced Pumpkin Seed Brittle

    I love making peanut brittle around the holidays.  I remember my Grandparents always had peanut brittle around during Christmas and enjoying it as a kid.  I like to make it now around Christmas, and I plan on doing it this year.  But this Fall I thought some Spiced Pumpkin Seed Brittle would be delicious!  Why not make a seasonal twist on a favorite! It is super easy to make too!

    Some peanut brittles have a few more ingredients than mine but I find that I don’t need all of them.  When I make regular peanut brittle it has only 3 ingredients and comes out just right every time.  This one 3 ingredients without the spices as well. For this one, I first added sugar, salt and spices to a pan.  I included the pumpkin pie spices, cinnamon, ginger, nutmeg and cloves and honestly it smelled amazing while cooking.

    It is really easy to make, you just melt all of the ingredients together in a pan over medium heat stirring often until the sugar melts and becomes completely liquid.  You want it to melt and start to brown but not burn, and that is when you add the pumpkin seeds and pour it out onto a pan.  You have to work quickly as it hardens fast.  I used turbinado sugar this time because that was what I had on hand, but you can use maple sugar or just granulated sugar if you wish.

    This turned out so delicious and it was so simple to make!  It was sweet, crunchy, lightly spiced and satisfying!  My husband loved it so much the entire batch was gone in about 2 days.  I mean it is hard to stop eating it once you start snacking!  If you are in the mood for something sweet, definitely give this Spiced Pumpkin Seed Brittle a try!

    Spiced Pumpkin Seed Brittle

    Makes 16 servings

    • 2 cups turbinado sugar or granulated sugar
    • 1/4 tsp cinnamon
    • 1/4 tsp ground ginger
    • 1/8 tsp ground nutmeg
    • 1/16 tsp ground cloves
    • 1/8 tsp sea salt
    • 1 1/2 cup toasted pumpkin seeds

    Instructions:

    1. To make the brittle, in a non-stick pan, melt the sugar, spices and salt until completely smooth and liquid over medium heat (this should take about 5 minutes).
    2. Add the pumpkin seeds, stir until mixed in well, then pour onto a sheet of parchment or foil and allow to cool completely.
    3. Once it has cooled, break into small pieces and enjoy!
  • Vegan Marbled Pumpkin Layer Cake

    Vegan Marbled Pumpkin Layer Cake

    We are getting into the final part of fall where the colors are starting to fade and it is getting more chilly.  So I am soaking up every last sunny day before it is completely brown outside and the leaves are gone, enjoying running through the crunchy leaves (one of my favorite parts of fall).  You know what the perfect thing to do after being outside on a chilly day is though?  Baking something delicious in a warm kitchen.  So I decided to bake a cake!  I am not sick of pumpkin yet (I don’t think I could ever be) so it was a pumpkin cake.  One of my favorite cake flavors is marble cake, so I thought why not make one in honor of Fall, a Vegan Marbled Pumpkin Layer Cake!
    I was super excited about this cake, I have actually been wanting to make it for a few weeks now!  For the base, I used another one of my pumpkin cakes that always comes out just right.  I used whole wheat pastry flour for the flour but if you would rather use AP flour if that is what you have on hand you can use that also.  If a gluten free cake is what you need, you can use a gluten free all purpose flour such as Bob’s Red Mill all purpose baking flour. I can recommend this brand in cakes because I have used it before with good results. I sweetened the cake with brown sugar this time because it goes well with pumpkin and spices.  Speaking of spices, the combo of cinnamon, ginger, nutmeg and cloves is so aromatic and delicious in this cake, along with the vanilla!
    I added cacao powder to half of the cake batter to create a chocolate batter for the marble to swirl with the regular pumpkin batter.  While the cakes were baking they smelled so heavenly and delicious!  The delicious cake deserved a delicious frosting!  I went with a simple vanilla buttercream this time and it was perfect!  I used Earth Balance for my butter, as I have good results with this brand.
    I could not wait to taste the finished cake!  When I did it was so heavenly!  Like the perfect autumn birthday cake, because marble cake was what I always chose as a kid for birthdays.  Sweet, lightly spiced pumpkin cake swirled with rich chocolate cake, the sweet vanilla frosting the perfect thing to top it off with!  I am just gonna say I did not share most of this cake.  If you are in the baking mood, definitely give this Vegan Marbled Pumpkin Layer Cake a try!
    Vegan Marbled Pumpkin Layer Cake
    Makes 1 6 inch 2 layer cake
    2 6 inch cake pans
    Cake:
    • 1 1/2 cups organic whole wheat pastry flour (or regular AP flour)
    • 1 cup brown sugar or maple sugar
    • 1 Tbsp cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/4 tsp ground nutmeg
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed pumpkin (canned is fine)
    • 1/4 cup avocado oil or melted coconut oil
    • 1 Tbsp pure vanilla extract
    • 1/2 cup + 2 Tbsp oat milk (I used Oatly, but you can use what you prefer) or other plant based milk
    • 2 Tbsp apple cider vinegar
    • 2 Tbsp unsweetened cocoa powder

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2 Tbsp plant based milk (I used Oatly oat milk, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 4 cups powdered sugar

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray.
    3. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    4. Divide batter between 2 bowls, and whisk the cocoa powder into one of them until blended.
    5. Transfer cake batter to prepared pans and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 30 minutes. Remove from oven.
    6. Cool cakes completely in pan on rack, about 1 hour. Cut around sides of pans to loosen. Turn cakes out onto two plates; peel off parchment paper.
    7. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    8. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    9. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    10. Place the next cake layer on top.
    11. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top (you can tint it with food coloring first if you like).  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting!
    12. Serve the cake and enjoy!

    Store any leftover cake in the refrigerator for up to 1 week in a covered container.

  • Vegan Black Tahini Cookies

    Vegan Black Tahini Cookies

    I love tahini. I love it in hummus, or for just drizzling on my salads, or eating with a spoon. What I really love it in though, is desserts! It may sound odd using it in a dessert, but halva is a dessert and it is delicious! It has a flavor similar to peanut butter when baked into things, so I love it in things like cookies. I had a jar of black tahini I bought on hand and I was excited to use it in something delicious! It is beautiful, a rich black color and has that classic tahini flavor. Their tahini is silky smooth too, unlike some that are kind of gritty. The first thing that came to mind to make with the black tahini was some Vegan Black Tahini Cookies. I have made regular tahini cookies before, and they were amazing and I thought the black tahini would be lovely in them!

    They are really easy to make too, you just mix together all of the ingredients, shape, then bake! No fussy chilling the dough and all that jazz. As much as I like to eat cookies that take a lot of time to make, I don’t always feel like going through all that work to make them. These are just the opposite the dough is not fussy at all! The dough was also delicious. I should know, I snacked on enough of it. I have to say one of my favorite things about the cookie making process is eating the dough.

    The dough almost looked like it had black cocoa in it. It was a lovely shiny black, and it shaped beautifully. I wasn’t sure how the cookies would bake up, or if they would spread at all since it was a pretty humid warm day, but they baked up perfect! They puffed up just the right amount, and kept their shape nicely even when cooling. They smelled amazing as well. I have to admit I didn’t wait until they cooled before trying the first one. I mean cookies cooling on a rack are hard to resist!

    They were super delicious! Sweet, nutty, and soft but rich texture. Almost like peanut butter cookies but no nuts involved! I like to switch it up sometimes, because I eat so much peanut butter normally and tahini is delicious too, plus it is rich in nutrients. These cookies are prefect for those with a nut allergy as well! If you are looking to try something new and easy to make, give these a try! Also, if you like tahini, definitely try some black tahini! It is so pretty! If you are in the mood for some delicious cookies, definitely give these Vegan Black Tahini Cookies a try!

    Vegan Black Tahini Cookies
    Makes 12 cookies

    Ingredients:

    • 1 Tbsp ground flax seed
    • 3 Tbsp filtered water
    • 1 cup brown sugar (or maple sugar or coconut sugar)
    • 1 cup black sesame tahini
    • ¼ cup coconut oil, warmed to liquid
    • 1 tsp pure vanilla extract
    • 1 cup whole wheat pastry flour (AP flour will also work here)
    • ¾ baking soda
    • ½ tsp baking powder
    • ½ tsp sea salt

     

    Instructions:

    1. In a small bowl, whisk together the flax seeds and water. Set aside for 15 minutes.
    2. Preheat the oven to 350F degrees, and line a sheet pan with parchment.
    3. In a large bowl, with a wooden spoon, mix together the sugar, tahini,
      coconut oil, vanilla and the flax seed mixture until smooth.
    4. Mix in the flour, baking soda, baking powder, and sea salt and stir until completely combined.
    5. Shape the cookie dough into 12 balls, and spread out evenly on the pan. Flatten them slightly
      with a fork, as you would for peanut butter cookies.
    6. Place in the oven and bake for about 15 minutes until they are starting to brown slightly and are
      just set.
    7. When they are done baking, remove the pan from the oven and let cool on a rack.
    8. Enjoy!
  • Vegan Spider Web Peanut Butter Cups

    Vegan Spider Web Peanut Butter Cups

    Peanut butter cups are my all time favorite Halloween candy.  Or just favorite candy growing up in general.  Whenever we would get home with our stash of Halloween candy, we would dump it out on the floor and divide it into piles of what we wanted to keep and what we wanted to trade. I would pretty much always trade my non-chocolate candy.  Peanut butter cups of course were always in the keep pile.  I don’t think any of my friends ever traded those!  There is just something so crave worthy about the sweet chocolate and salty peanut butter combo that makes me happy.  So now of course as an adult I still enjoy peanut butter cups.  Yes, I know you can buy them at the store in vegan varieties, but I prefer to make my own, because then I can choose the chocolate and peanut butter that go into them.  Also, they are super simple to make if you have molds. I actually just use silicone muffin liners and they work perfect!

    Now, for Halloween I I like to make them even more festive and make Vegan Spider Web Peanut Butter Cups.  I like spiders after all, they are pretty cool creatures. But no, I don’t mean decorating with real spider webs, that wouldn’t be vegan, instead I made a pretty spider web design on top of my peanut butter cups.  Honestly I got the idea from Martha Stewart because I saw her decorate cupcakes like this and I thought it would be perfect on peanut butter cups!

    For the cups I like to use a good quality vegan dark chocolate, usually Lily’s Vegan Chocolate Chips which happen to also be sugar free.   I just melt it in a double boiler and it’s ready to go!  I make my own peanut butter, so I use that for the filling.  But If I were buying it I would get one with only peanuts and sea salt for the ingredients. I like the centers of my peanut butter cups to be salty, not sweet to contrast the sweet chocolate. Lastly, for the spider web topping, I make a quick vegan “white chocolate”.  It is in parenthesis because I don’t make it with cacao butter since it would be a bit too runny to pipe.  It works out perfectly though!  These are so good!  If you are a big PB cup fan like me, give these Vegan Spider Web Peanut Butter Cups a try for Halloween!

    Vegan Spider Web Peanut Butter Cups
    Makes 6 large cups

    Chocolate:

    • 1 1/2 cups vegan dark chocolate chips, or vegan dark chocolate chopped

     

    Spider Web:

    • 1 Tbsp raw cashew butter at room temperature
    • 2 Tbsp coconut butter warmed to liquid
    • 1/4 tsp pure vanilla extract
    • 1 1/2 tsp maple syrup warmed to liquid
    • pinch sea salt

     

    Filling:

    • 1/4 cup organic peanut butter* refrigerated

     

    Instructions:

    1. Melt the dark chocolate in the top of a double boiler until smooth.
    2. Spoon a little chocolate into the bottoms of 6 peanut butter cup molds set on a plate or tray, filling them about 1/4-1/3 full.  Place in the freezer until hard, about 10 minutes.
    3. To make the spider web, combine coconut butter, cashew butter, vanilla, maple syrup,  and sea salt in a bowl, and whisk until smooth. Set aside for a minute.
    4. Spoon a heaping 1 tsp of the peanut butter over the hardened dark chocolate layer, then pour the remaining dark chocolate over it in the cups until the peanut butter is covered, and tap the tray on the counter to level it.
    5. Take the white chocolate and put it in a ziplock bag, and cut off the corner to create a small hole.  Pipe the white chocolate in a spiral from the center of the chocolate until you get to the outside snail shell style (see photo at the bottom), then take a toothpick and drag it from the center of the chocolate to the outside about 8 times in a circle to create the web.  Repeat with the remaining chocolates.
    6. Place them in the freezer until set, about 20 minutes.
    7. Enjoy! Store any extra in the refrigerator.

     

     

    *If your PB is too runny for some reason, whisk a little coconut butter into it to thicken it.

  • Vegan Maple Apple Streusel Pie

    Vegan Maple Apple Streusel Pie

    We recently went to a local apple orchard on the last warm weekend of the year and brought home loads of apples.  They were all Honeycrisp and Sweet Tango two of my favorites because I feel like they are the perfect balance of tart and sweet.  It doesn’t get any fresher than picking them yourself, so these were super flavorful!   After being at the orchard I really wanted to make an apple pie.  Of course looking at all of the apple pies for sale at the orchard did have something to do with that craving for pie!  So I made a Vegan Maple Apple Streusel Pie!

    I asked Eric if he would rather have a classic crusted pie or streusel and he chose streusel.  Which also happens to be my favorite not just because it is easy but because of the crunchy texture and clumps of crispy sweet bits!  I make my streusel pies a little uncoventionally.  I don’t just toss them in the oven and bake them the whole time.  I actually start with the bottom crust, make it as I normally would, but then blind bake it for 20 minutes so starts to get nicely cooked, then make the filling on the stove.

    I cook the apples until they are tender then place them in the crust.  This cuts down on baking time a lot and gives you  a non-soggy crust.  For the filling this time I used apples, maple, cinnamon and vanilla plus a touch of lemon juice to cut the sweetness and it was delicious! After the apples are added to the crust I add the crunchy streusel on top then throw it back in the oven for 20 minutes or so until the streusel is crispy and lightly browned.

    In my streusel I like to add oats in addition to the flour and sugar because I love the texture and this is how my Mom always made her pies.  For both the crust and topping I used Earth Balance for the fat, but I have also successfully made this with coconut oil if you prefer to use that, just make sure it is solid when using for the recipe. This pie baked up beautifully and it was so delicious!  Sweet, tender maple vanilla scented apples with a crunchy topping, this is so perfect served warm with some cinnamon ice cream on the side or whipped cream!  If you love apple pie, definitely give this Vegan Maple Apple Streusel Pie a try!

    Vegan Maple Apple Streusel Pie

    Makes one 9 inch pie

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour
    • 2 Tbsp or maple sugar or brown sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp vegan butter (I used Earth Balance), chilled in its solid state cut into chunks
    • about 6-12 Tbsp cold water

     

    Filling:

    • 6 cups sweet tart apples such as honeycrisp
    • 1/4 cup maple syrup
    • 1 tsp cinnamon
    • 1/4 cup cornstarch dissolved in 1 Tbsp maple syrup and 1 Tbsp lemon juice
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract

     

    Topping:

    • 2/3 cup organic whole wheat pastry flour
    • 3 Tbsp maple sugar or brown sugar
    • 1/2 tsp cinnamon
    • 1/3 cup vegan butter, cut into chunks (I used Earth Balance)
    • 3/4 cup rolled oats
    • pinch sea salt

     

    Instructions:

    1. Pre-heat the oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, almond sugar, and sea salt. Cut in vegan butter with a pastry blender or 2 knives until it is in pea sized pieces. Mix in  just enough water to create a smooth dough that holds together but isn’t too sticky. Add more water if needed, and knead slightly until a smooth dough is created. Roll out into a 10 inch circle on a sheet of slightly floured parchment paper, then use the paper to help you transfer one to an 9 inch pie dish.  Place parchment over it and fill with pie weights or dried beans.  Place in the oven and bake for 20 minutes.  Remove from the oven.
    3. Meanwhile, to make the filling, combine the apples, 1/4 cup maple syrup, and cinnamon in a large pan on the stove over medium heat, cover and cook for about 10 minutes, stirring every so often until the apples are tender.  Add the cornstarch mixture, maple and vanilla extracts, and stir, cooking until thickened.  Pour into the pie crust.
    4. Meanwhile, to make the topping, mix all ingredients together with hands in a bowl until small clumps form.  Sprinkle over the filling, and place in the oven.  Bake for about 20 minutes until the topping is golden brown and crispy.
    5. Remove from the oven to a wire rack.
    6. Allow to cool completely before serving.
  • Almond Maple Crunch Date Bark

    Almond Maple Crunch Date Bark

    I have been seeing everyone make all kinds of date bark on my social media so I finally decided to give it a try myself!  The general idea is to lay out dates, layer things on top of them and top it off with melted chocolate.  Sounded pretty dark delicious to me!  A lot of people are making it with peanuts but I decided to go with almonds for mine and made Almond Maple Date Crunch Bark!  I always have almonds in my pantry and make my own almond butter so it was perfect!

    First, I lined a 9×9 inch pan with parchment and filled it up with dates.  I prefer to buy dates with pits because I find that they stay fresher and softer longer, but you have to remove the pits first which takes a few minutes but is totally worth it!  You just cut a slit into them on the side and remove the pits.  I used 28 dates for this, you need them to cover the bottom of your pan cut side of the dates up and opened up when pressed down.  But you may use more or less depending on the size of the dates since I find that they vary.

    I topped the dates in the pan off with a little dark chocolate to glue them together then chilled them before adding the almond butter layer.  I then mixed my home made almond butter with a touch of vanilla extract maple extract and sea salt and spread that over the dates in the pan.  Next I added chopped toasted almonds, then the rest of the dark chocolate smoothed out.  This might be a little different and more fussy than the way most people are making the date bark but I found that it worked out well for me.

    This date bark turned out so heavenly!  This is like a better for you candy bar!  The dates are like caramel and the toasty almond butter with the hint of sea salt and scent of vanilla and maple is the perfect match for them along with the dark chocolate!  You could totally make this Almond Maple Crunch Date Bark as a healthier home made Halloween candy since Halloween is just around the corner!  I do hope you give it a try!

    Almond Maple Crunch Date Bark

    Makes 16 pieces

    Ingredients:

    • 1 cup smooth almond butter
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 1/4 tsp sea salt
    • about 26-28 medjool dates with pits (enough to fill the bottom of a 9×9 inch square pan when halved and pressed down)
    • 2 cups melted dark chocolate
    • 3/4 cup chopped toasted almonds

     

    Instructions:

    1. In a small bowl, mix together the almond butter, vanilla, maple and sea salt and set aside.
    2. Line a 9×9 inch square baking pan with parchment.
    3. Cut the pits out of the dates, and place them cut side up, on top of the parchment at the bottom of the pan, press them down, there should be enough to fill the pan.
    4. Drizzle a little of the chocolate over the dates to fill in the gaps and smooth it out.
    5. Place in the freezer to set the chocolate, about 5 minutes.
    6. Spread the almond butter mixture evenly over the dates.
    7. Sprinkle the chopped almonds over the almond butter.
    8. Pour the rest of the chocolate over the almonds and smooth out evenly with an offset spatula or knife.
    9. Place in the freezer to set, about 20 minutes until the chocolate has hardened.
    10. Cut into pieces and enjoy!

     

    Keeps for 2 weeks in the refrigerator in an airtight container.

  • Warm Vegan Pumpkin Spice Chocolate Chip Cakes

    Warm Vegan Pumpkin Spice Chocolate Chip Cakes

    I love a good pumpkin cake, whether it be a layer cake a loaf cake or cupcakes!  There is just something so quintessentially fall about it and enjoying baking it in your kitchen while relaxing on a crisp cool day! I was craving some pumpkin cake last weekend and I wanted something simple so I decided on some individual pumpkin cakes!  Why not have your own cute little dessert after all?  I love that!  So I made Warm Pumpkin Chocolate Chip Cakes! These came together quick and easy!
    I like complicated cakes sometimes, but when I just feel like relaxing little mug cakes or ramakin cakes are perfect!  These could totally be baked in mugs but I just used ramakins this time.  I started off with a simple cake batter with pumpkin and pumpkin pie spices for flavor plus a bit of vanilla and maple.  I used brown sugar this time, but you could use maple sugar or coconut sugar to get the same caramelly flavor if you would rather use those.
    For the flour I used whole wheat pastry but if you only had all purpose flour on hand that would work as well.  Or if you wanted to make these gluten free, a baking blend of gluten free flour such as Bob’s Red Mill All Purpose baking flour would work too.  I have used this particular flour in cakes with success which is why I recommend it.  I used avocado oil in these cakes to give them a little richness, I enjoy it in baked goods because it has a sort of buttery flavor.  If  you wanted to use a different oil, you could use melted coconut oil as well if you have that on hand.
    These smelled so heavenly while baking!  My kitchen filled with the heavenly aroma of sweet pumpkin spice!  The whole point of making these was to enjoy them quickly while still warm while the chocolate chips were still gooey.  These were so heavenly!  Sweet and soft with aromatic spices and vanilla, rich with gooey chocolate and perfect paired with the cinnamon ice cream I served on top of them!  If you are into all things pumpkin like me, definitely give these Warm Vegan Pumpkin Spice Chocolate Chip Cakes a try this fall!
    Warm Vegan Pumpkin Spice Chocolate Chip Cakes
    Makes 4
    Cake:
    • 3/4 cup organic whole wheat pastry flour (or regular AP flour)
    • 1/2 cup maple sugar, coconut sugar or brown sugar
    • 1 tsp cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/8 tsp cloves
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4tsp sea salt
    • 1/4 cup plus 2 Tbsp pureed pumpkin or squash
    • 2 Tbsp avocado oil
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 1/4 cup + 1 Tbsp plant based milk
    • 1 Tbsp apple cider vinegar
    • 3/4 cup vegan dark chocolate chips
    • vegan ice cream for serving

     

    Instructions:
    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil 4 8 oz ramakins with nonstick spray.
    3. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and milk together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar until pale swirls form in the batter and it is well combined.
    4. Fold in chocolate chips.
    5. Transfer cake batter to prepared ramakins and bake cakes until tester inserted into center comes out clean with a few crumbs attached, about 15 minutes. Remove from oven.
    6. Cool for 15 min before serving, serve warm with ice cream.

     

    Store any leftover cakes in the refrigerator for up to 1 week in a covered container.

  • Vegan Pumpkin Maple Date Granola

    Vegan Pumpkin Maple Date Granola

    You can feel fall in the air even if it is not technically fall yet.  The overly hot days are gone, replaced with cool mornings and moderate temperatures. I love it though!  This is my favorite time of year and running outside on a cool morning is refreshing!  I have also gotten into baking fall goodies involving things like pumpkin and apples!  Like this Vegan Pumpkin Maple Date Granola I recently made since I had a can of pumpkin open from another recipe.  Eric and I love home made granola!

    This granola is easy to make, just mix and bake and it happens to be oil free since I use nut butter in place of the oil.  I used almond butter this time because it was what I had on hand but I think pecan butter would be lovely as well.  I make my own nut butters in the vitamix so the type I have varies sometimes.  I made a sort of batter with canned pumpkin, the nut butter, pumpkin pie spices maple syrup, vanilla, maple extract and sea salt (salt is very important in granola since you get the salty sweet combo that way) and tossed it with the granola and it was perfect once baked up!

    For the add ins on this I used pecans, almonds, coconut and dates.  The dates provide a chewy caramely element, and the coconut provides sweetness.  If you wanted to switch up the combo of nuts I think pumpkin seeds or walnuts would also be good!  I used thick rolled oats for this, but you could also use old fashioned.  I just use what I have on hand usually because who wants to make an extra trip to the store?

    This smelled amazing while baking!  I could not wait to try it!  And once I did it was pretty darn addicting, I could not stop snacking on it while it was cooling!  It was satisfyingly crunchy, salty and sweet, scented with maple pumpkin spices and vanilla and the bits of chewy dates were awesome!  If you are craving a crunchy snack, definitely give this a try!

    Vegan Pumpkin Maple Date Granola
    Makes 6 cups

    Ingredients:

    • 3 cups organic gluten free old fashioned rolled oats
    • 1 1/4 cups raw pecans
    • 1 1/4 cups raw almonds
    • 1 cups finely shredded, dried unsweetened coconut
    • 1/2 cup organic canned pumpkin
    • 1/4 cup maple syrup
    • 1/2 cup almond butter
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/2 tsp cloves
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 1 1/2 cups soft, pitted medjool dates, cut into pieces

     

    Instructions:

    1. Line a large baking sheet with non-stick foil, and spray with cooking spray.
    2. Preheat the oven to 350F and set rack at the medium position.
    3. In a large bowl, combine oats, nuts, and coconut, and set aside.
    4. In another bowl, whisk together pumpkin, maple syrup, nut butter, spices, sea salt, vanilla and maple extracts until well combined, then pour over oat mixture and toss to coat until completely blended.
    5. Pour out onto prepared baking sheet, and spread out evenly.
    6. Bake for 35 minutes, stirring about every 10 minutes or so until the granola is evenly browned. Remove from oven and let cool.
    7. Stir in dates and enjoy!

     

    Keeps for 2 weeks in an airtight container at room temperature, or 6 months in the freezer.

  • Vegan Peach Muffins

    Vegan Peach Muffins

    One of my favorite things to eat on weekends when I was little were muffins that my Dad made.  Yes, they happened to come from a box, but there is just something so delicious about fresh baked muffins on a lazy weekend morning!  I loved muffins in general as a kid.  I would eat the bottom first, then the top because it was my favorite part (and still do, because it still is).  I have not made muffins in a really long time but last weekend on a whim I decided to.  I had some ripe peaches on hand and I have never made Vegan Peach Muffins before so I thought why not?!

    I love that muffins are so easy to make quickly. Even without a box mix.  The only effort it really takes is to measure everything but it is so worth it! It took me all of 10 minutes to whip these up and I was enjoying warm muffins within 45 minutes! for these I kept them simple, with just sweet vanilla batter.  I used whole wheat pastry flour but you can use all purpose, or for gluten free you can use a gluten free all purpose flour (I recommend Bob’s Red Mill all purpose baking flour because I have used it before with good results in my cakes and baked goods).

    For the oil I used coconut this time because it was what I had on hand but I also like to use avocado oil in a recipe like this because it has a buttery flavor.  For the milk I used coconut because it gives these a richer texture.  I mixed plenty of peaches into the batter, and it was so delicious!  One of my favorite parts of baking muffins when I was little was licking the leftover batter from the bowl and that hasn’t changed!

    They baked up beautifully and smelled amazing!  There is nothing like enjoying fresh, warm muffins in your own kitchen!  These were so delicious!  Soft and sweet scented with vanilla and jammy peaches throughout! If you have some ripe peaches on hand, definitely give these Vegan Peach Muffins a try!  They are super easy to make!

    Vegan Peach Muffins

    Makes 16

    Ingredients:

    • 1 1/2 cups whole wheat pastry flour or all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar or maple sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp coconut oil or avocado oil
    • 1/2 cup coconut milk or other plant based milk
    • 1 1/2 tsp pure vanilla paste or extract
    • 1 cup chopped peaches
    • Turbinado sugar

     

    Instructions:

    1. Preheat oven to 350F degrees, and line muffin tins with 16 standard sized liners.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, oil, milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Stir in peaches.
    5. Spoon into the muffin tins filling them 3/4 full.
    6. Sprinkle with turbinado sugar.
    7. Place the tins in the oven and bake for about 15-20 minutes until the muffins are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    8. Remove from the oven and let cool 15 minutes before enjoying.

     

    Muffins keep in a container in the refrigerator for a week or the freezer for a few months.

  • Vegan Peach Coconut Macadamia Crumble

    Vegan Peach Coconut Macadamia Crumble

    We have been eating loads of peaches lately.  My Dad gave us half a case of Colorado peaches a week ago, and we have made it about half way through them.  They are all so good and flavorful so I have been eating most of them as is.  But I decided a peach crumble sounded amazing! Crumble or crisp is one of my favorite desserts because it is so simple and easy to make!  This time I made a Vegan Peach Coconut Macadamia Crumble!

    I make my crumble a little different than most people.  I put the filling in the baking dish, cover it and bake until the fruit is tender and bubbling then I put the topping on.  This way the topping does not burn and the fruit is cooked through every time.  These peaches were so flavorful I just added a touch of maple syrup and vanilla and they were perfect!

    For the topping I always like to use oats along with the flour because they give it a nice texture! My Mom did this and I always loved it growing up. This time I had macadamia nuts and coconut on hand from another recipe so I decided to add them into the topping.   They are so heavenly paired with the peaches! This topping was nice and crunchy!

    This smelled amazing while baking!  I could not wait to try it!  My favorite way to serve crumble is warm with some cool ice cream on the side so that is exactly what I did!  It was so incredibly delicious with the sweet vanilla scented jammy peaches and crispy sweet nutty crumble on top!  This is so easy to make, so if you have peaches on hand, definitely make this Vegan Peach Coconut Macadamia Crumble!

    Vegan Peach Coconut Macadamia Crumble
    Serves 2

    6 inch wide ovenproof bowl or pie plate

    Fruit:

    • 3 cups organic peaches, sliced
    • 2 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • pinch sea salt
    • 2 Tbsp organic whole wheat pastry flour or all purpose flour

     

    Topping:
    • 3 Tbsp organic whole wheat pastry flour or all purpose flour
    • 3 Tbsp large flake dried unsweetened coconut
    • 3 Tbsp chopped macadamia nuts
    • 1/2 cup gluten free rolled oats
    • 3 Tbsp coconut sugar
    • 1/8 tsp sea salt
    • 3 Tbsp coconut oil

     

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with parchment paper on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, vanilla, sea salt, and flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 30-45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make the topping, combine all ingredients in a bowl and mix together with your hands scrunching together to form small clumps until there are no floury spots left.
    3. Remove baking fruit from oven. Top with the crumble topping, spreading it out evenly over the fruit. Bake for about 15 minutes until lightly brown and toasted on top (keep a close eye on it could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and…enjoy!
  • Vegan Double Chocolate Macadamia Cookies

    Vegan Double Chocolate Macadamia Cookies

    When I was little, I thought white chocolate macadamia cookies were fancy!  After all, they are not something that everyone makes often so whenever I got one I thought it was a treat!  I mean macadamia nuts are a bit spendy after all, so I guess that might a good reason to call them fancy.  A few years back I remember seeing a bulk bin of them in the store I worked at and they were like $34/lb even back then (they are probably more now).  I decided to buy some at Aldi last weekend and I wanted to make cookies with them.  But switch it up from the white chocolate macadamia cookies to Vegan Double Chocolate Macadamia Cookies with dark chocolate.  Because I really actually prefer dark chocolate as delicious as white chocolate is.

    I used my chocolate chip cookie base, which I have perfected to come out just right every time and added cocoa powder to make it a chocolate base.  It has apple sauce in it to make the cookies chewy (the way I like my chocolate chip cookies)!  For the fat I use coconut oil, as it behaves kind of similarly to butter in these cookies and gives them just the right amount of richness.  This dough is so heavenly and delicious!  I did have to enjoy some while making them, that is the best part, right?

    I added in vegan dark chocolate chips, because those are my favorite and of course the macadamia nuts.  Which were toasted and salted to make them already delicious.  As I mentioned earlier I found them at Aldi, and be warned they are quite addicting when you start to snack on them.  I ate almost the rest of the bag while making the cookies. These cookies smelled absolutely amazing while baking, like chocolaty brownies!  I could not wait to taste them!

    I had to sample one warm while the chocolate chips were still gooey and it was so heavenly!  They were chewy and rich with chocolate flavor, sweet with a hint of vanilla and the decadent dark chocolate and crunchy salty macadamias were the perfect pairing!  If you are in the mood for something chocolaty and delicious, definitely make a batch of these Vegan Double Chocolate Macadamia Cookies!

     

    Vegan Double Chocolate Macadamia Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/4 cups whole wheat pastry flour or all purpose flour
    • 1/4 cup cocoa powder
    • 1 cup vegan chocolate chips
    • 1 cup toasted macadamia nuts

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line two sheet pans with foil.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour and cocoa powder until smooth.
    4. Mix in the chocolate chips and macadamia nuts
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.

     

  • Vegan Peach Almond Ice Cream

    Vegan Peach Almond Ice Cream

    I have been buying lots of peaches lately because they are amazing right now! I am mostly just eating them as is, but I was thinking of how delicious they would be in some ice cream as well!  It was hot and humid last week, so it was the perfect time to make and enjoy some! I still go outside when it is hot to run and go for walks and enjoy the sun, because it makes me happy despite the heat, but it is still nice to be able to come home to a cooling treat!  What I ended up making was a Vegan Peach Almond Ice Cream! I remember my Grandparents used to buy a peach frozen yogurt that I really liked when I was a kid that I would enjoy when I visited their house.  So I thought I could make something similar to that.  But I also decided to add the flavor of almonds as well, because I thought it would be lovely with the peaches!

    I used a coconut milk base, because I find that it makes the most luscious creamy ice cream, but I also added almond butter to it since this was peach almond ice cream, and it made it even more smooth and decadent.  I sweetened this ice cream with dates, because I like that they don’t add any access moisture to the ice cream (so that it doesn’t freeze as hard and is easier to scoop) and they give it a nice hint of caramel flavor.  I also added a bit of vanilla to this as well, fresh sweet ripe peaches of course to give it plenty of peach flavor.  And lastly a touch of almond extract because I think it makes things heavenly!

    This ice cream base was delicious even before freezing it and honestly I scraped every last bit of it out of the ice cream maker to enjoy! The texture of this is kind of similar to gelato.  If you do not own an ice cream maker, you can still make this it just requires a little extra hands on while it is freezing.  I have included a note on that in the directions.  That said, if you are on the fence about getting an ice cream maker you should totally buy one!  There are some inexpensive ones out there that work pretty well, and I find that I use mine quite a lot and rarely buy ice cream at the store anymore.

    This ice cream turned out so heavenly!  It was sweet and scented with peach, vanilla and almond, creamy textured and pretty easy to scoop!  It was the perfect summer treat on a hot day!  If you have a bunch of ripe peaches on hand, definitely give this Vegan Peach Almond Ice Cream a try!

    Vegan Peach Almond Ice Cream
    Makes 3 cups

    Ingredients:

    • 2 cups full fat coconut milk
    • 1/2 cup almond butter
    • 3/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1 1/2 cups fresh peaches, cut into pieces
    • 1 tsp pure vanilla extract
    • 1 tsp almond extract
    • 1/4 tsp sea salt

     

    Instructions:

    1. Combine all ingredients in a blender and blend until smooth.
    2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.
    3. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Vegan Tahini Date Chocolate Chunk Ice Cream

    Vegan Tahini Date Chocolate Chunk Ice Cream

    Last week was definitely a week for ice cream!  It was hot and humid every day, and in the 90s and I felt like I was sweating all day from working out in the morning, being hot in the kitchen at work and driving home in a hot car.  So I decided some ice cream was needed to cool off and I made a batch!  I love making my own ice cream in the summer!  It is so fun creating new and exciting flavors!  This time I made some Vegan Tahini Date Chocolate Chunk Ice Cream!

    It was inspired by halva, one of my favorite sweet treats ever. I was thinking, what would it be like to turn the flavor of halva into ice cream…and then this is what resulted.  I made a creamy base, with coconut milk and sesame tahini (hence the halva) added a bit of vanilla and a pinch of sea salt, with dates to sweeten it and it honestly tasted like halva!  I love sweetening ice cream with dates because they don’t add a lot of excess moisture.  This was a super delicious base even before it was frozen.  I could have just left it like that, but I wanted some sweet chunks in this ice cream as well.  So I stirred in some dates and dark chocolate chips at the end.

    I knew it would be good, but let me tell you it was crave worthy good!  So good that my husband polished off the rest without me even knowing that I didn’t use for my photo shoot. I went back to get some more later and it was an almost empty container. He normally eats things like Ben and Jerry’s so although I wanted the rest of that ice cream I am somewhat flattered that he liked it that much and that he is eating something fruit sweetened. I will just have to make more ice cream!

    This ice cream is super delicious, creamy and rich like a gelato, with the flavor of sweet vanilla scented halva, with chunks of gooey caramelly dates throughout and decadent dark chocolate! If you are in the mood for some really good ice cream definitely give this Vegan Tahini Date Chocolate Chunk Ice Cream a try!

    Vegan Tahini Date Chocolate Chunk Ice Cream
    Makes 3 cups

    Ingredients:

    • 2 cups full fat coconut milk
    • 2/3 cup tahini
    • 1 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Mix ins:

    • 1/2 cup chopped soft pitted medjool dates
    • 1/2 cup vegan dark chocolate chunks

     

    Instructions:

    1. Combine the coconut milk,  tahini, 1 cup dates, vanilla and sea salt in a blender and blend until smooth.
    2. Pour into an ice cream maker and process according to directions.  Alternatively, if you do not have an ice cream maker, pour it into a bowl, and whisk every half hour until it is to the consistency of a thick malt.  Stir in the chopped medjool dates and dark chocolate.
    3. Pour into a freezer safe container with a lid, and continue to freeze until firm enough to scoop (at least 4 hours or overnight). If it becomes too firm, simply let it sit out for 15 minutes before serving.
  • Vegan Marble Birthday Cake

    Vegan Marble Birthday Cake

    Today is my birthday, and I always make my own birthday cake.  Most people are surprised when I tell them, but I actually like making it because I think it is fun, and that way I always get exactly the cake I want.  I think making cakes is enjoyable and kind of relaxing!  This year I decided to keep it simple and make one of my favorites from childhood.  I made a Vegan Marble Layer Cake!  Marble cake was something that was served on special occasions growing up, especially birthdays, and I can remember a number of times I had one for my birthday.  I think my parents chose it because it pleased both the chocolate and vanilla lovers but I enjoy it because you get a little of both cakes!

    I remember the first marble cake I decide to make from scratch was for an ex boyfriend’s birthday when I was in my early 20s, and I thought it turned out amazing! It had a rich vanilla buttercream frosting. It was way better than most of the boxed cake mixes and store bought cakes I grew up eating.  But he said it was ok and he liked the ones from the grocery stores better.  There is a reason he is an ex lol.  That cake was bomb, and I have since made many marble cakes as a vegan and still love them! My husband Eric who has tried them thinks they are pretty awesome too!  Luckily now I make a much more simplified version than that first non vegan one which required whipping eggs and folding them in and what not.  This one is super simple, just a one bowl cake that is super delicious!

    For this cake I used whole wheat pastry flour which is what I had on hand and prefer to use most, but if you would prefer to use regular AP flour that would work as well. Or even a gluten free all purpose flour such as Bob’s Red Mill Gluten Free All Purpose Baking Flour which I have used in my cakes with great results!  I do one thing differently than most people with my current marble cake batter, and that is to add some almond extract along with the vanilla.  My Grandma liked to do this and I love the flavor it gives the cake. It is so heavenly! The cake batter was so delicious (I always have to sample a little, its a tradition) and it smelled so heavenly while baking! The cake deserved an equally delicious frosting!

    I made a quick and easy buttercream frosting, and it was just what the cake needed!  Sometimes simple is best, and you can never go wrong with flavors you enjoyed as a kid!  This cake is soft and fluffy, with a nice balance of chocolate and vanilla cake, the luscious creamy sweet frosting the perfect addition to it!  If you are looking for a classic celebration cake, definitely give this Vegan Marble Layer Cake a try!  I am definitely enjoying it this birthday weekend!

    Vegan Marble Birthday Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups all purpose flour
    • 3/4 cup plus 2 Tbsp granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp golden ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 1/4 cup plus 2 Tbsp avocado oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 2 Tbsp cacao powder

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp oat milk (I used Oatly, but you can use what you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 4 cups powdered sugar
    • vegan food coloring (optional)

     

    Instructions:

    1. Preheat oven to 350F degrees, and line 2 6 inch round cake pans with parchment on the bottom and oil the sides.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, oat milk, and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Divide between 2 bowls, whisk the cacao powder into one of them.
    5. Spoon the cake batter by the heaping Tbsp into the prepared pans, alternating between chocolate and vanilla and dividing evenly between them. Swirl lightly with a knife.
    6. Place the cakes in the oven and bake for about 30 minutes until the cakes are done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool 20 minutes, then remove the cakes from the pans by cutting around the sides, placing a plate on top then inverting it and tapping on it.  Allow them then to cool completely once they are out of the pans.
    8. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    9. Add the powdered sugar 1 cup at a time, and beat until completely mixed and light and fluffy (if the frosting is too stiff add that other Tbsp of milk).
    10. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it.
    11. Place the next cake layer on top.
    12. Spread the remaining frosting on the top and down the sides of the cake evenly, then place the rest of the frosting in a pastry bag and use it to decorate the top.  This frosting recipe makes enough that you should be able to do some generous piping decorations on top, because I like a lot of frosting! If you wish to tint the frosting colors as I did, feel free to.
    13. Serve the cake and enjoy!

     

  • Vegan Chocolate Dipped Maple Peanut Butter Ice Cream Pops

    Vegan Chocolate Dipped Maple Peanut Butter Ice Cream Pops

    We have been all about the ice cream lately.  Why not, since it is the peak of summer!  I have been enjoying mostly the scoopable variety of ice cream.  But Eric bought some chocolate dipped peanut butter ice cream popsicles at the store, and they sounded so good that I decided to make my own, but upgraded! So I made some Vegan Chocolate Dipped Maple Peanut Butter Ice Cream Pops!

    First, I made a peanut butter ice cream base.  I used oat milk as the base this time, which is a variation from what I normally use, which is coconut milk.  But I did not have any coconut milk on hand at the moment.  What I did have was full fat oatmilk and it worked perfect for these!  I find that sometimes in ice cream pops the coconut milk makes them a little soft and hard to get out of the molds but these were just right.  I sweetened them with maple syrup and added a touch of maple extract and vanilla and they were perfect!  I also added a good amount of home made peanut butter, since they are peanut butter pops after all!

    Lastly once they were frozen, I dipped them in vegan dark chocolate, and sprinkled them with crunchy peanuts for a nice texture contrast.  These turned out super delicious and they were pretty easy to make!  The peanut butter ice cream was just the right amount of sweetness, and so heavenly with the vanilla and maple!  The dark chocolate was the perfect addition to it and the nice crunch of the peanuts made these so satisfying! If you are looking for a cool summer treat, definitely give these Vegan Chocolate Dipped Maple Peanut Butter Ice Cream Pops a try!  This is the sort of thing I will be enjoying to cool off the rest of the warm season!

    Vegan Chocolate Dipped Maple Peanut Butter Ice Cream Pops
    Makes 8

    Ingredients:

    • 2 cups full fat oat milk
    • 3/4 cup unsweetened peanut butter
    • 1/2 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp maple extract
    • 1/4 tsp sea salt
    • 2 cups vegan chocolate, chopped or chocolate chips
    • 1/4 cup chopped roasted peanuts

     

    Instructions:

    1. Combine the milk, peanut butter, maple syrup, vanilla and sea salt in a blender and blend until smooth.
    2. Pour into a popsicle mold, my mold made about 8 pops, but yours may make more or less depending on the size.  Stick sticks into them and place in the freezer.
    3. When popsicles have frozen, melt the chocolate in the top of a double boiler until smooth.
    4. Line a sheet pan with parchment.
    5. Quickly dip each pop into the melted chocolate, then place on the tray and sprinkle with a little of the chopped peanuts. Repeat with remaining pops.
    6. Place in the freezer until completely frozen. Enjoy!

    These keep for up to 2 months in an air tight container in the freezer.

  • Vegan Strawberry Shortcake Iced Latte

    Vegan Strawberry Shortcake Iced Latte

    Last weekend I decided to recreate a delicious coffee drink that I enjoyed last summer at a local coffee shop.  It was one of my favorites and they don’t have it on the menu this year so I figured why not?!  Also it is fun to make fancy drinks at home and sip them outside while I relax as well as much cheaper. The drink was a Vegan Strawberry Shortcake Iced Latte, and it honestly turned out just as good as the ones from the coffee shop!

    I started off with iced coffee, which I sometimes make a big jar of ahead of time so I can use it for drinks like this or just chilled with oat milk. I then took some oat milk and blended it with a touch of vanilla and some maple syrup for sweetness.  I used full fat oat milk for this, but you could use a lighter one too, just use what you have on hand and prefer. If it happens to be sweetened though, you may not need the maple syrup.  I just buy unsweetened.

    I then blended in some strawberry powder to give it loads of delicious strawberry flavor and it was perfect!  If you are wondering what strawberry powder is, it is freeze dried strawberries ground into powder in the blender.  I buy mine at Aldi.  Strawberry powder is also awesome for tinting cake frosting or icing and giving it a berry flavor without the moisture.  This milk tasted like the best strawberry milk ever once the berries were added!  I definitely loved strawberry milk at school lunch when I was a kid.  Wasn’t as much of a fan of the chocolate for some reason.

    Lastly I topped off the drink with some vegan almond whipped cream (which I got at Aldi as well) and it was perfect!  It tasted just like the drinks I loved, and it was super delicious!  Just the right amount of balanced strawberry flavor, vanilla and coffee!  People pay big bucks for fancy drinks like this, but why not whip one up at home!  If you are in the mood for a delicious summer coffee drink, definitely give this Vegan Strawberry Shortcake Iced Latte a try!

    Vegan Strawberry Shortcake Iced Latte

    Makes 1

    Ingredients:

    • 1/2 cup ice
    • 1 cup strong brewed coffee
    • 2 tsp maple syrup
    • 1 Tbsp strawberry powder*
    • 1/4 tsp pure vanilla extract
    • 1/2 cup oat milk
    • vegan whipped cream (optional for topping I used Aldi Almond whipped cream)

     

    Instructions:

    1. To make the latte, add the ice and coffee to a tall glass.
    2. In a smaller glass, blend or whisk the maple syrup, strawberry powder and vanilla into the milk.
    3. Pour the strawberry milk over the coffee in the glass.
    4. Top with vegan whipped cream if desired.

     

     

  • Vegan Strawberry Lemon Mug Cake

    Vegan Strawberry Lemon Mug Cake

    Sometimes you just want cake, but you don’t want to make a whole giant cake, and go through the trouble of frosting it.  Which is where mug cakes come in!  They are perfect for a single serving of cake just for yourself and want it fast! Which is why I decided to make this Vegan Strawberry Lemon Mug Cake last weekend!  It was super easy to make and in  less than an hour (which was mainly baking and cooling time with not a lot of effort) I was enjoying it!  I love the combination of strawberry and lemon especially in cakes if you do too and you want a fancier cake you can also check out my recipe for Vegan Strawberry Lemon Layer Cake!

    But I was not going for fancy last weekend I was going for quick and easy when the cake craving struck!  I used my vanilla cake batter, and flavored it with a touch of lemon juice and zest.  It was just enough to give it plenty of lemon flavor and aroma but not so much that it was too tart or anything. I made this with whole wheat pastry flour but if you didn’t have that on hand you could also use regular all purpose flour.  If you wanted to make this gluten free, you can make it with Bob’s Red Mill gluten free all purpose baking flour instead (I have made many cakes with this flour and I know it works well) or your favorite gluten free all purpose flour that you have tested and know it substitutes well for regular flour.

    Once I had poured the lemon vanilla cake batter into the mug it was time for the strawberry.  I used some of Eric’s Dad’s jam, spooned it on top and swirled it into the cake a few times with a knife to create a marbled affect and balance of the lemon cake with the strawberry jam.  It smelled so heavenly while baking, I could not wait to try it!  It only took about 30 minutes to bake luckily and then I let it cool down for about 15 minutes before enjoying.

    I topped it off with some vegan whipped cream (the plant based almond whipped cream from Aldi which I had on hand and made it super convenient) and it was amazing!  Soft and light with tart sweet lemon vanilla flavor and aroma and the gooey strawberry jam!  The mellow whipped cream was the icing on top of the cake!  I also think that some vegan vanilla ice cream would be awesome on top of the warm cake and I am totally trying that next time I make this if I have it on hand.  If you are in the mood for some cake, definitely give this Vegan Strawberry Lemon Mug Cake a try!

    Vegan  Strawberry Lemon Mug Cake

    Makes one 8 oz mug cake

    Ingredients:

    Cake:

    • 1/4 cup plus 2 Tbsp  organic whole wheat pastry flour or all purpose flour
    • 2 Tbsp granulated sugar
    • 1/8 tsp plus 1/16 tsp baking powder
    • 1/8 tsp sea salt
    • 1 1/2 tsp ground flax seed mixed with 1 1/2 Tbsp filtered water
    • 1 1/2 Tbsp avocado oil or other neutral oil
    • 2 Tbsp plant based milk
    • 1 tsp lemon zest
    • 1 tsp lemon juice
    • 1/4 tsp pure vanilla extract
    • 2 heaping Tbsp strawberry jam

     

    Instructions:

    1. Preheat oven to 350F degrees, and oil a 12 oz mug.
    2. In a large bowl, combine the flour, sugar, baking powder and sea salt and whisk to blend.
    3. Add the flax eggs, avocado oil, milk, lemon juice and zest and vanilla and beat with an electric mixer for about a minute (or 3 minutes if doing it by hand with a whisk).
    4. Pour the cake batter the prepared mug.
    5. Spoon the jam over the cake batter and swirl with a knife a few times.
    6. Place the cakes in the oven and bake for about 25-30 minutes until the cake is done in the center (you are able to insert a toothpick into the center and it comes out almost clean with a few moist crumbs).
    7. Remove from the oven and let cool at least 15minutes, then top with some plant based whipped cream (I used almond whipped cream from Aldi) and enjoy warm!