Fragrant Vanilla Cake

Author: Amy Lyons O’Neil

  • Vegan Tahini Chocolate Cake 

    Vegan Tahini Chocolate Cake 

    I am a big fan of tahini.  It is good in savory applications like hummus, dressing and sauces, but it is equally good in desserts.  I had bought a bunch of tahini for making halva, and decided that a chocolate and tahini dessert will be amazing.  What I decided on was a Vegan Tahini Chocolate Cake.  Because sometimes you just crave a really good chocolate cake!  And one needs no special occasion to make a cake, everyday is a good day for cake as far as I am concerned!

    For the base, I used my date sweetened chocolate cake made rich with tahini instead of oil.  I love date sweetened cakes, because they stay nice and moist without being heavy.  Also, the dates give the flavor of the cake a caramel note.  The batter was delicious even before I baked it.  I used whole wheat pastry flour in this because it is what I have the most of on hand, but you could make this with all purpose flour as well.  Also, if you wanted to make this gluten free, you could use Bob’s Red Mill all purpose baking flour or your favorite AP flour blend for this instead.  I have tried many of my cakes and baked goods with Bob’s Red Mill before and always had success which is why I recommend that specific brand.

    The cake baked up beautifully and filled my kitchen with the most heavenly aroma like brownies.  I wanted a simple frosting for this cake that was easy to make so I went with tahini in the base as well.  I added in cacao powder and maple syrup and it made a delicious fudgy frosting!  It worked out perfect on the cake, spread nicely and didn’t involve any chilling or whipping or anything.

    Lastly, I topped the cake off with some home made sesame brittle to make it pretty. I could not wait to try it!  It was super delicious, fudgy and rich with intense chocolate flavor and a bit of nuttiness from the tahini.  Sooo heavenly!  You would never guess it was vegan, gluten free and oil free!  I shared some with family and friends and they loved it as well.  If you are a chocolate fan, definitely give this Vegan Tahini Chocolate Cake a try!

    Vegan Tahini Chocolate Cake 

    Makes one 2 layer 6 inch cake

    Ingredients:

    2 6 inch cake pans

    Cake:

    • 1 1/2 whole wheat pastry flour*
    • 1/4 cup cacao powder or unsweetened cocoa powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 1/2 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and drained
    • 1/4 cup tahini
    • 2 tsp pure vanilla extract
    • 2 cups filtered water
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 1/4 cups tahini
    • 1/2 cup maple syrup
    • 1/4 cup filtered water (or as needed)
    • 3/4 cup cacao powder
    • 1/4 tsp sea salt

     

    Sesame Brittle (optional):

    • 1/2 cup maple sugar (or granulated sugar)
    • 1/3 cup sesame seeds

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round cake pans with coconut oil and line the bottom with parchment.
    3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.
    4. Place dates, water, tahini, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    5. Pour the cake batter into prepared pans, and place in the oven.
    6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 30 minutes.  Remove from oven, let cool completely, then un-mold them onto two plates, cover and set aside.
    7. To make the frosting, combine tahini, maple syrup, 2 Tbsp of the water,  the cacao powder and sea salt in a high speed blender or food processor and blend until completely smooth adding the last 2 Tbsp water if needed to create a spreadable but not runny consistency (the reason I have you add half the water first then add more if needed is because tahini can vary in texture and consistency.  Also a side note, if you end up adding too much water just add more cocoa powder to thicken the frosting).
    8. To assemble, place one cake layer on a plate, and spread about 1/2 cup frosting over it.  Place the other cake layer over that, then spread the remaining frosting on the top and down the sides of the cake.  Place cake in refrigerator while you make the brittle.
    9. To make the brittle, in a non-stick pan, melt the sugar until it is completely smooth over medium heat (this should take about 5 minutes), add the sesame seeds, stir until mixed in well, then pour onto a sheet of parchment or foil and allow to cool completely.  Once it has cooled, break into pieces and decorate the top of the cake with it.
    10. Enjoy!

     

    *If you would like to make this cake gluten free, you can use Bob’s Red Mill all purpose baking flour, I have used this flour with good results in my cakes.

  • Vegan Roasted Strawberry Rhubarb Ice Cream

    Vegan Roasted Strawberry Rhubarb Ice Cream

    Strawberries and rhubarb together is one of my all time favorite combos!  Ever since I first tried my Grandma’s strawberry rhubarb sauce when I was little that she made with the rhubarb growing in her back yard I was a fan.  That stuff was so simple, just strawberries, rhubarb and sugar.  It was so good!  I ate it by the bowlful!  I still love strawberries and rhubarb in desserts.  I had just gotten some rhubarb from my Dad’s back yard and I decided that I needed to make something good with it.  Since it has been warm here lately I thought Vegan Roasted Strawberry Rhubarb Ice Cream sounded amazing!

    Now roasted ice cream may sound like an oxymoron, but the roasting part takes place before the fruit is added to the ice cream.  I just spread out the strawberries and rhubarb on a sheet pan and roasted them to extreme flavorful deliciousness!  Roasting brings flavors out and intensifies them after all, and this was the idea.  That and it gets rid of excess moisture in the fruit.  Which contributes to more icy ice cream which is actually not a good thing unless you are going for a granita or popsicle or something.  The less ice the more creamy the ice cream.

    For the ice cream base, I used a combination of coconut milk and almond butter this time.  If you wanted you could use cashew butter I just prefer almond (as much as I love cashews they upset my stomach a bit), and it was what I had on hand. I really couldn’t taste it in the finished product, it just contributed to the ice cream’s gelato like texture. I also added a touch of vanilla and I sweetened this one with dates because I wanted to go the natural sugars route this time. Plus again, they don’t add excess moisture like say, maple syrup would add.  But if you do not want to use dates and maple syrup is easier for you, it is about 1/3 of a cup you would need for this.

    This ice cream turned out super delicious!  It was so creamy and dreamy, the perfect balance of tart and sweet from the strawberries and rhubarb and packed with flavor!  If you have strawberries and rhubarb on hand and are craving some delicious ice cream, definitely give this Vegan Roasted Strawberry Rhubarb Ice Cream a try this spring or summer!

    Vegan Roasted Strawberry Rhubarb Ice Cream
    Makes 3 cups

    Ingredients:

    • coconut oil spray for pan
    • 1 1/2 cups strawberries
    • 1 1/2 cups sliced rhubarb
    • 1 15 oz can full fat coconut milk
    • 1/2 cup almond butter or raw cashew butter
    • 3/4 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

     

    Instructions:

    1. Preheat the oven to 375F degrees, and line a sheet pan with parchment, lightly oiled with coconut oil.
    2. Spread out the strawberries and rhubarb on the parchment and place in the oven. Roast until the fruit is tender, about 30 minutes. Remove from the oven and let cool completely.
    3. Combine the fruit with all other ingredients in a blender and blend until smooth.
    4. 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.
    5. 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.
  • Mango Strawberry Granola

    Mango Strawberry Granola

        

    I was never a big granola person, until I discovered home made granola!  Store bought was a bit too sweet and sugary for me sometimes, and the flavors weren’t that exciting but when I make my own at home I can tailor it to my sweetness level and add all kinds of fun add ins!  Granola is something that I love to have on hand, and when I make it it is fun to snack on because nothing beats a pan full of warm granola fresh from the oven!  There are times when I can not stop snacking on it and 1/4 of the pan is gone before I know it!  Last weekend I decided to make some Mango Strawberry Granola and it turned out so delicious I decided to share the recipe with you all! 

    For my granola base, I like to use old fashioned rolled oats because I like texture.  If you prefer a different oat such as just regular rolled that would work too.  The idea is to use what you have on hand!  In this one I used pistachios and pecans, two of my favorite nuts for snacking but I think this would be awesome with cashews as well if you like those going with the tropical theme.  If you wanted to add in a little coconut that would be good too, and I am totally going to do that next time, I just didn’t have any on hand.

    I used coconut oil to get this nice and crispy, but I also added in some almond butter instead of just using all oil because I prefer that. A note for those that want to go oil free, I have successfully replaced the oil with a fruit puree before, and that works great along with the nut butter. So if you wanted to use a mango puree or banana puree to make this oil free go for it! I add in some sea salt and vanilla and this granola is perfectly balanced!

    It smelled so amazing while baking I could not wait to enjoy some!  But first I added in the fruit which is actually freeze dried, so it works out perfect for keeping this more shelf stable.  If it lasts that long that is.  It is pretty darn addicting when you start snacking on it from the tray, and my husband who is kind of picky sometimes about this type of stuff actually liked it too!  If you are looking for the perfect crunchy snack, definitely give this Mango Strawberry Granola a try!

    Mango Strawberry Granola

    Makes 6 cups

    Ingredients:

    • 3 cups organic old fashioned rolled oats
    • 1 cup shelled pistachios
    • 1 cup pecans
    • 1/4 cup coconut oil, warmed to liquid
    • 1/4 cup maple syrup
    • 1/4 cup almond butter or cashew butter
    • 1/2 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup freeze dried strawberries
    • 1/2 cup freeze dried mangoes

     

    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 and nuts, and set aside.
    4. In another bowl, whisk together oil, maple syrup, almond butter, sea salt, and vanilla extract 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. Stir in strawberries and mangoes and enjoy!
  • Vegan Strawberry Shortcake French Toast Casserole

    Vegan Strawberry Shortcake French Toast Casserole

     

    I always loved french toast as a kid.  It was sweet and delicious and it always seemed like a treat!  Sweet breakfast to me has always seemed like dessert, even if it is what a lot of people typically eat.  And I still feel that way!  So often times when I make breakfast items that are sweet like french toast I still treat it like dessert.  I still love making french toast, but now when I make it I usually make french toast casserole because it is so quick and easy and just as delicious!  Plus I love the texture it has even more than regular french toast.  Last weekend I decided to make some and this time I thought it would be wonderful to use strawberries and make a Vegan Strawberry Shortcake French Toast Casserole!

    I have always loved strawberry shortcake, and I thought it would make an awesome french toast flavor!  I made the french toast casserole with some really good sourdough bread that I had on hand.  This has become my favorite bread for french toast!  Plus if I buy some, I usually eat about half and have some leftover so it is perfect! Instead of the usual milk and egg mixture in french toast, I used flax eggs and oat milk in mine and it was perfect! I added in a touch of vanilla because it belongs in pretty much everything sweet and it was just right.

    I added in strawberries both in fresh and jam form.  This was strawberry shortcake after all!  I am so excited for strawberry season by the way, which is right around the corner here in Minnesota!  The combination of strawberries as well as strawberry jam in this was just what it needed in order to be packed with flavor! I sprinkled it with some maple sugar and it baked up beautifully!

    I could not wait to try it!  But it needed some whipped cream on top in order to be truly strawberry shortcake flavor!  This was so heavenly!  The bottom part was tender and light and soft, packed with jammy berries and gooey sweet jam, scented with vanilla and with a nice crunchy sugar top.  It was even better with the whipped cream!  If you are a strawberry shortcake fan and are in the mood for brunch, and something sweet but not overly sweet, definitely give this Vegan Strawberry Shortcake French Toast Casserole a try!

    Vegan Strawberry Shortcake French Toast Casserole

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk, you can use full fat coconut for more richness)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 1/2 cup quartered strawberries
    • 1 cup strawberry jam
    • 2 Tbsp maple sugar (or coconut sugar)

     

    For serving:

    • coconut whipped cream

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil a two quart baking dish or 8×8 inch square pan.
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, maple syrup, sea salt, and vanilla until well combined, then add the bread crumbs and berries toss to coat in the mixture.
    3. Transfer half the mixture to the prepared baking dish, then spoon half the strawberry jam over it by the teaspoon.  Pour the remaining mixture over that (including the liquid, pour it over them), then drop the rest of the jam over it as you did the first time. Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 30 minutes or until the top is starting to brown and the liquid has absorbed at the bottom.
    5. Remove from oven.
    6. Serve with coconut whipped cream on top!
  • Vegan Peanut Butter Lava Cakes

    Vegan Peanut Butter Lava Cakes

    A few years back I had seen peanut butter lava cakes pop up a few times on Pinterest and said to myself, I have to make those.  They just looked too good not to try making. Of course the ones that I had seen were not at all vegan, full of sugar, dairy and eggs.  But that was going to be easy to change as far as I was concerned.  I am pretty confident when it comes to revamping cakes because I make so many of them. Fast forward to now, I am still making my Vegan Peanut Butter Lava Cakes and honestly they are one of my all time favorite recipes!  I just decided that I needed to re-photograph them and update a few tweaks to the recipe I have made (that make them simpler to make and better).

    These are a moist chocolate cake sweetened with dates, and they are actually oil free, I usea small amount of my home made peanut butter instead of the usual oil and it works perfect.  I also use whole wheat pastry flour which is something I always have on hand for the flour.  I include my home made peanut butter in the filling and I do not sweeten it, because the cake already was sweet (if you like things really sweet however feel free to whisk in a little maple syrup).  I also include vegan chocolate chips inside these cakes to make them extra gooey and chocolaty.

    These cakes are sooo freaking good!  Whenever I make them, they are gone in no time, since I love chocolate and peanut butter so much. Sharing desserts like this makes me happy.  If you don’t think that vegan desserts can be as delicious as non-vegan ones, you need to try these Vegan Peanut Butter Lava Cakes, they will win over even the biggest skeptic!

    Vegan Peanut Butter Lava Cakes

    Makes  four 1 cup cakes

    Ingredients and Equipment:

    4 1 cup custard dishes

    Cakes:

    • 3/4 cups whole wheat pastry flour (or all purpose gluten free flour for GF version)
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup packed soft medjool dates, pitted, soaked in water for 30 minutes and 3/4 of the water reserved
    • 2 Tbsp smooth peanut butter
    • 1 tsp pure vanilla extract
    • 1/2  cup filtered water
    • 1Tbsp apple cider vinegar
    • 4 heaping Tbsp smooth peanut butter
    • 1/3 cup vegan dark chocolate chips or chunks

     

    Topping:

    • 2 Tbsp smooth peanut butter
    • 2 Tbsp maple syrup (or enough to make the peanut butter a drizzle consistency)

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil four 1 cup custard dishes or ramakins.
    3. Whisk flour, baking powder, baking soda, sea salt in a large bowl to blend well. Place dates, reserved water, peanut butter, water, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended (or you can just put the flour mixture into the blender instead of whisking, I have done this as well for less dishes and it works too). Whisk in the cider vinegar until bubbles form.
    4. Transfer half of the batter to prepared pans filling them half full, then sprinkle some chocolate chips over each one, and drop 1 heaping Tbsp peanut butter into each in the center. Sprinkle more chocolate chips over that.  Spoon the remaining batter over each one.
    5. Place on a tray, and place in the oven.  Bake cakes until they are set, but not over-baked about 15-18 minutes.  Remove from oven, let cool for about 10 minutes, then un-mold.
    6. Whisk together the peanut butter and maple syrup and drizzle over the cakes (or put in a ziplock bag to make a neater drizzle, cut the corner off and kind of pipe it over them in lines)
    7. Enjoy warm!
  • Vegan Strawberry Rhubarb Pistachio Jam Bars

    Vegan Strawberry Rhubarb Pistachio Jam Bars

    I am super excited for rhubarb season!  We aren’t quite there yet in Minnesota.  Well, maybe that is an understatement.  We just cleared the snow and grass is barely beginning to grow so maybe about a month.  But there is hope, it got up to 88 degrees this week, a record high for that day!  I saw a Facebook post that someone had some just poking up in their garden.  Anyways, until it has grown enough to be harvested, I am enjoying the strawberry rhubarb jam and frozen rhubarb I saved from last year.  I decided to take some of that jam last weekend and make some Vegan Strawberry Rhubarb Pistachio Bars to satisfy my rhubarb dessert craving!

    I love jam bars with the crumble on top!  They are like the best of both worlds with cookies (since the top and bottom are similar to a cookie recipe) and jam, and much easier to make than a sandwich cookie!  When I make my dough for the crust and topping, I like to make it with a recipe that has oatmeal in it for more texture.  Don’t get me wrong, I love all streusel and crumble topping but oatmeal just completes it in my opinion.  This one has a buttery rich tasting crust thanks to the coconut oil used in it, and it is really easy to make!

    I decided to add pistachios to this as well, because why not?  They are nutty and delicious and so pretty in everything you add them to! They added a nice crunch to the crust and topping, plus a touch of saltiness since the ones I had were salted.  You can use unsalted if you prefer.  For the strawberry rhubarb jam, I used some of Eric’s Dad’s home made jam and it was perfect!  If you can not find strawberry rhubarb jam, you could cook about 3/4 cup of rhubarb and combine it with 1 1/2 cups jam (I would sautee it with a little water in a pan over medium heat until it softens, then drain any excess water before adding it to the jam).

    These bars smelled so heavenly while baking, I could not wait to taste them!  They turned out so delicious!  The pistachio vanilla topping and crust were just the right amount of crunch and had a rich buttery texture and paired perfectly with the sweet tart rhubarb!  Strawberry rhubarb pie is one of my favorite things ever and honestly this is on the same level of delicious but less work to make!  If you are a strawberry rhubarb fan, definitely try out these Vegan Strawberry Rhubarb Pistachio Bars this year!

    Vegan Strawberry Rhubarb Pistachio Bars

    Makes 16

    Ingredients:

    • 1 1/2 cups rolled oats
    • 1 1/4 cups vegan whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup melted coconut oil
    • 1 cup maple sugar or brown sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 3/4 cup chopped pistachios
    • 2 cups strawberry rhubarb jam

     

    Instructions:

    1. Preheat the oven to 350F, and line a 9×9 pan with parchment.
    2. In a large bowl, combine the oats, flour, baking soda, sea salt, and set aside.
    3. In another bowl, mix together the coconut oil, maple sugar, flax mixture and vanilla, then mix into the oat mixture until well combined. Mix in 1/2 cup of pistachios.  Set aside.
    4. Press 2/3 of the oat mixture into the 9×9 inch pan evenly, then spread the jam over it. Sprinkle with the remaining oat mixture and pistachios and place in the oven.
    5. Bake for 30 minutes, then remove from the oven and let cool completely before cutting into 16 bars.
  • Vegan Carrot Cake Doughnuts

    Vegan Carrot Cake Doughnuts

    It may technically be spring here in Minnesota but we are getting some pretty wintery weather lately, like a few inches of snow and below freezing temps.  But I am so ready for spring, so I am just putting up spring decor, and making spring food and pretending it isn’t cold outside.  Things like carrot cake, or these Vegan Carrot Cake Doughnuts!  I wanted some doughnuts last weekend and I have really been in a carrot cake mood lately so I combined the two and they turned out awesome!  Also they are much easier to make than carrot cake which was a win since it was a busy weekend.

    These are healthier than traditional fried doughnuts because they are baked, and you can choose which kind of sweetener you want in them.  If you want to go less processed you could use coconut sugar.  But since all I had on hand at the time was regular sugar I went with that not wanting to make a trip to the store (I know regular sugar is not healthy but like I said you can choose your sweetener, and they still have better ingredients than most doughnuts).  I used whole wheat pastry flour in these because it is my favorite for baked goods but you can use regular AP if you prefer that, or even gluten free AP flour (see note at the bottom).

    I gave them a little spice, I like a mixture of cinnamon, ginger and nutmeg in my carrot cake, and a touch of vanilla.  They baked up beautifully and made my kitchen smell amazing!  I could not wait to try them but first they needed a glaze!  I decided on a coconut glaze with vanilla because it is really simple and easy to make.  It is just coconut butter (not oil), vanilla, maple syrup, water, and sea salt.  This is my favorite doughnut glaze because it tastes delicious but is not overpoweringly sweet like some powdered sugar glazes. I also topped them off with crunchy pistachios because they are so pretty!

    These doughnuts turned out so delicious!  They are moist but still light, lightly spiced, scented with smooth vanilla frosting, and crunchy pistachios on top and it is hard to just eat one!  I love them with coffee for a weekend mid afternoon snack!  If you are a carrot cake fan, definitely give these Vegan Carrot Cake Doughnuts a try!  They are so much easier than making a large carrot cake that you have to frost!

    Vegan Carrot Cake Doughnuts 

    Makes 8

    Ingredients:

    Cake batter:

    • 1 1/2 cups organic while wheat pastry flour or 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 tsp ground ginger
    • 1/2 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
    • 1 1/2 tsp pure vanilla extract
    • 1 1/2 cups shredded carrots

    Glaze:

    • 1/2 cup melted coconut butter
    • 2 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 3-4 Tbsp filtered water or as needed
    • 1/8 tsp sea salt

    Topping:

    • 1/4 cup chopped pistachios

     

    Instructions:

    1. Preheat oven to 350F degrees, and oil a silicone 8 hole doughnut pan.
    2. In a large bowl, combine the flour, sugar, baking powder, sea salt and spices and whisk to blend.
    3. Add the flax eggs, avocado 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. Pour the cake batter into the prepared pan, filling the holes 3/4 full.
    5. Place the doughnuts in the oven and bake for about 15-20 minutes until they 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 pan by tapping it upside down on your cooling rack.  Allow them then to cool completely once they are out of the pans.
    7. To make the glaze, whisk together all ingredients except the water.  Then whisk in the water until smooth and uniform.  If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
    8. Spoon the glaze over the doughnuts, and sprinkle with pistachios.
    9. Allow glaze to set, then enjoy!

     

    Doughnuts keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    *If you would rather use coconut sugar or maple sugar for this, either will work in place of the sugar.

    *This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Date Cinnamon Swirl Bread

    Vegan Date Cinnamon Swirl Bread

     

    I always loved cinnamon bread growing up, especially for toast!  It was amazing with some butter on it for a breakfast treat!  I preferred the plain cinnamon, not the cinnamon raisin because I am not a big raisin fan.  But I was thinking recently, you know what would make cinnamon raisin swirl bread better?  If you replaced the raisins with dates and made Vegan Date Cinnamon Swirl Bread!  So I decided to make some and try it out, and it ended up being a wonderful idea!

    I love baking bread, it is so relaxing kneading the dough!  I haven’t made much sandwich style yeast bread, in the past I usually just make things like baguettes that are free form.  But I have been on a sandwich style bread kick lately making a strawberry swirl bread and then this one!  For this one I used a mixture of whole wheat flour and white flour to give it a bit more heartiness and I enjoyed the result!  This dough is sweetened with a bit of maple syrup and vanilla and it is just enough to give it a hint of sweetness but not make it overly sweet.  For the swirl I used a mixture of cinnamon, maple, and gooey dates and it worked out perfect!  This bread smelled so amazing while baking!

    If you don’t have time to bake this bread after making the dough, you are in luck!  After placing it into the pan you can refrigerate it overnight and let it rise slowly, then bring it up to room temperature the next day for 1 hour and bake it then!  How convenient is that?!  I sometimes do this because if I am making something after work I just have time for half the process and it works great. 

    I could not wait to try the bread!  It was so delicious, the dates baked into gooey little caramelly pockets and the maple sugar caramelized with them to create deliciousness!  This bread is so good I can eat it plain!  But it is even more delicious with some vegan butter.  It is waaayyy better than cinnamon raisin bread!  If you are a cinnamon bread fan, give this Vegan Date Cinnamon Swirl Bread a try!  It makes the perfect Saturday morning treat!

    Vegan Date Cinnamon Swirl Bread

    Makes 1 loaf

    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 maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 1 1/2 cups organic all purpose flour
    • 2 cups whole wheat flour
    • coconut oil for brushing

     

    Filling:

    • 1 cup chopped pitted dates
    • 1 Tbsp cinnamon
    • 2 Tbsp maple syrup
    • 1 1/2 Tbsp coconut sugar or brown sugar

    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 16×20 inch rectangle.
    8. Mix together the cinnamon and maple syrup.
    9. Spread the mixture evenly over the dough, leaving a 1 inch boarder.  Then sprinkle with coconut sugar.
    10. Sprinkle the dates over that randomly.
    11. Roll it up, starting with the short end, then pinch the ends shut and the seam along the side.
    12. Place seam side down into an 8 1/2 x 4 1/2 inch greased loaf pan.
    13. Cover and let rise for 45 minutes.
    14. Meanwhile heat the oven to 350F degrees.
    15. When the bread has risen for 45 minutes, brush it with coconut oil, and place it in the preheated oven and bake for about 1 hour until the internal temperature is 190F degrees or higher and the bread is cooked through.  You may need to tent it with foil partway through if it gets too brown, I tented mine at 30 minutes because it was just right.
    16. Remove from the oven and let cool.
    17. Enjoy!

     

    This bread keeps covered at room temperature for up to 3 days, or refrigerated for up to 1 week. You can also freeze it, tightly wrapped or in an airtight container for a few months.

  • Vegan Chocolate Peanut Butter Mousse Tart with Pretzel Crust

    Vegan Chocolate Peanut Butter Mousse Tart with Pretzel Crust

    Back in the day I used to make a simple chocolate mousse that was just two ingredients.  Whipped cream and chocolate.  You whipped the cream to soft peaks then folded in melted dark chocolate.  It was one of the most delicious things ever, so simple but so good.  A few bites were satisfying but I always finished off my whole glass of it because it was also hard to stop eating. It was also something that you could easily add flavors to, and one of my favorites was peanut butter.  Luckily this mousse is easily made vegan by just using whipped full fat coconut milk or cream!  And it makes a wonderful tart or pie filling so when I was craving the mousse last weekend I decided to make a Vegan Chocolate Peanut Butter Mousse Tart with Pretzel Crust!

       

    I have been wanting to make a pretzel crust for a while now, and I had a bag of pretzels sitting in my pantry so I decided to go for it!  I thought the salty pretzels would be a perfect match with the dark chocolate and peanut butter!  I also love that they are fairly easy to make like a graham cracker crust would be, just mix in the food processor and press into the pan! I used a tart pan this time for easy removal.  That is what I love about removable bottom tart pans!  This crust just had 3 ingredients, the pretzels, coconut sugar and melted vegan butter!  If you wanted to use regular granulated sugar if you do not have coconut sugar you can do that as well. And if you prefer to use coconut oil in place of the butter that would work too.  I just happened to have a stick of vegan butter on hand.

    Like I mentioned before, this filling is really easy to make!  You just buzz coconut milk, peanut butter, a little vanilla extract until smooth, then pour in melted dark chocolate with the motor running on the food processor just until blended.  One thing to remember though, is sometimes this filling starts to firm up so it is important to work quickly.  If that happens, just re-blend it and it should be ok, it will just take a little longer to set if it gets warmer. 

    Let me tell you, the filling was hard to stop eating, I was scraping every last bit of it from the food processor to enjoy!  The finished product was even better though!  The crunchy salty crust was such a nice contrast to the smooth, rich sweet chocolate peanut butter filling!  I topped it off with more peanuts and chocolate chips to make it pretty!  If you are a dark chocolate fan, definitely give this Vegan Chocolate Peanut Butter Mousse Tart with Pretzel Crust a try!

    Vegan Chocolate Peanut Butter Mousse Tart with Pretzel Crust

    Make one 9 inch tart

    Crust:

    • 2 3/4 cups crushed pretzels
    • 8 oz melted Earth Balance Vegan Butter
    • 1/3 cup coconut sugar

     

    Filling:

    • 1 1 15 oz can full fat organic coconut milk, chilled in the refrigerator for a few hours
    • 2 cups vegan dark chocolate chips
    • 3 Tbsp peanut butter
    • 1 tsp pure vanilla extract

    Garnish:

    • roasted peanuts
    • vegan dark chocolate chips

     

      Instructions:

    1. For the crust, in a food processor, combine the pretzels and sugar and pulse until they are sand like pieces. 
    2. Add the butter and pulse until they are holding together.
    3. Press this mixture into the bottom of a 9 inch removable bottom tart pan and press evenly into the bottom and up the sides. 
    4. Place the crust on a sheet pan, then bake in a 350F degree oven and bake for 15 minutes.  Remove from oven and let cool completely.
    5. For the filling, melt the chocolate in the top of a double boiler, then pour into a glass measuring cup with a spout.
    6. Place the coconut milk, peanut butter and vanilla in a food processor and blend until smooth.
    7. Turn the food processor on, and with the motor running, slowly pour the chocolate into it and blend until uniform in color.
    8. Immediately pour the filling over the crust and spread evenly (if you don’t do it immediately it may start to firm up, if that happens just re-blend until smooth and spreadable).  Place in the refrigerator to firm up (about an hour).
    9. Garnish with peanuts and chocolate chips before serving!
  • Vegan Blueberry Maple French Toast Casserole

    Vegan Blueberry Maple French Toast Casserole

    One of my favorite things to do with a bunch of leftover bread is french toast casserole!  I will often times put bread in the freezer if we don’t eat it all in a couple days because I don’t want it to get stale.  But sometimes I forget it is in there.  I had a bunch of sourdough bread in my freezer I had bought from a couple times when we had soup, and I decided it would make a wonderful Vegan Blueberry French Toast Casserole!  At first I was just going to make a plain french toast casserole, but I remembered I had some blueberry jam on hand so I thought I would make it blueberry!

    This is actually really easy to make!  For regular french toast you would toss the bread with an egg and milk mixture, but for mine, I use flax eggs (ground flax seed mixed with filtered water), and plant based milk which happened to be oat milk this time because it was what I had on hand. If you wanted it a little more rich you could use coconut milk instead, I have used that before also. I sweetened the milk mixture with maple syrup and vanilla and it was just right!  I also added in a touch of maple extract since I wanted it to be more maple flavored but if you can’t find this ingredient, it is optional.

    You just toss the bread with the mixture briefly, and it is ready to go.  I also added in some blueberries because I wanted double blueberry goodness! I dropped the jam randomly into the casserole so there would be plenty of blueberries throughout.  This jam was some that Eric’s Dad made and it is just the right amount of sweet.  If you can not find blueberry jam you could use another flavor of jam or just leave it out and use a few extra blueberries.  It will still be delicious!  A note on the blueberries, I used frozen and thawed (drained well) because it is winter where I live and the fresh are outrageously expensive this time of year but you can use either.

    I sprinkled the casserole with a little more sugar before throwing it into the oven to create a crispy top and in it went!  It smelled heavenly while baking, like french toast and blueberry muffins!  This turned out so delicious!  It has kind of a soft and fluffy texture on the inside, is crispy on top and the pockets of sweet blueberries and scent of vanilla and maple make it totally crave worthy!  You can top it off with maple syrup if you like, which is what my husband did because he likes things pretty sweet, but I enjoyed mine with a little coconut whipped cream and it was fabulous!  If you are looking for something delicious to make for brunch, give this Vegan Blueberry Maple French Toast Casserole a try!

    Vegan Blueberry Maple French Toast Casserole

    Serves 4-6

    Ingredients:

    Bread Pudding:

    • 2 Tbsp ground flax seed, mixed with 6 Tbsp filtered water
    • 1 3/4 cups oat milk (or your favorite plant based milk)
    • 1/4 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp maple extract (optional)
    • 1 tsp pure vanilla extract
    • 6 cups lightly packed cubed sourdough bread
    • 1/2 cup blueberries
    • 1 cup blueberry jam
    • 2 Tbsp maple sugar (or coconut sugar)

     

    For serving:

    • Maple syrup (optional)

     

    Instructions:

    1. Preheat the oven to 350F degrees, and oil a two quart baking dish or 8×8 inch square pan.
    2. In a bowl, whisk together the flax seeds and water mixture, oat milk, maple syrup, sea salt, and maple extract, and vanilla until well combined, then add the bread crumbs and blueberries toss to coat in the mixture.
    3. Transfer half the mixture to the prepared baking dish, then spoon half the blueberry jam over it by the teaspoon.  Pour the remaining mixture over that (including the liquid, pour it over them), then drop the rest of the jam over it as you did the first time. Sprinkle with the maple sugar.
    4. Place in the oven on a tray, and bake for about 30 minutes or until the top is starting to brown and the liquid has absorbed at the bottom.
    5. Remove from oven.
    6. Serve with maple syrup if desired!

     

     

  • Date Pecan Chocolate Chunk Oatmeal Cookies

    Date Pecan Chocolate Chunk Oatmeal Cookies

    Oats are something that I love so much I have eaten them nearly every day for the past 20 years of my life.  I have a bowl of oatmeal in the morning, I never get sick of it and it is one of my favorite things.  It has shifted from cooked to overnight oats, but I love them both.  I also love oatmeal cookies!  Why not have all of the fiber of oats in a delicious cookie!  I hadn’t made any for a while, so I thought I would make some last week!  I used to make oatmeal cookies all the time before I switched jobs last year (I don’t bake at my current job) and I was just thinking about how good the cookies were.  The oatmeal chocolate chunk were one of our top selling cookies in the store that I worked at.  And for good reason, they were amazing!  I wanted to make some this time with the chocolate chunks of course, but I ended up making Vegan Date Pecan Chocolate Chunk Oatmeal Cookies!  Because I love add ins in these type of cookies.

    These are pretty simple to make, and you can be enjoying warm cookies in less than 45 minutes!  I used coconut oil in these as the fat, it gives them a nice sweet flavor, and I used flax eggs in place of real eggs because that is what I always have used in my oatmeal cookies.  Coconut sugar was my sugar of choice this time because it is what I had on hand but I have made my cookies with maple sugar and brown sugar before and they come out about the same. All of these sugars give them a somewhat caramelly flavor.

    For the flour I used whole wheat pastry, but you could use oat flour if you prefer that.  I have used that in my oatmeal cookies before with good results.  These are scented with vanilla because I add vanilla to almost all of my desserts. It is one of my favorite things after all!  I used soft, pitted medjool dates that I chopped up in these because I wanted there to be pockets of gooey caramelly dates throughout!  I feel like this is a way to add some natural caramel bits without adding actual caramel.  The toasted pecans and the essential item, the vegan chocolate chunks were so good paired with the dates! I say essential because oatmeal cookies with chocolate chunks or chips are the BEST!

    These smelled so heavenly while baking, I could not wait to try one!  They were so delicious, with their chewy centers on the inside crisp at the edges with the texture of dates throughout and the sweet caramelly dates, decadent chocolate chips and crispy crunchy pecans!  I think you could use these as an excuse to eat cookies for breakfast!  If you are an oatmeal cookie lover like me, definitely give these Vegan Date Pecan Chocolate Chunk Oatmeal Cookies a try!

    Date Pecan Chocolate Chunk Oatmeal Cookies

    Makes 16 large cookies Ingredients:

    • 3/4 cup coconut oil, warmed to liquid
    • 1 1/2 cups maple sugar or coconut sugar or brown sugar
    • 2 Tbsp ground flax seed mixed with 1/4 cup and 2 Tbsp water
    • 1 Tbsp pure vanilla 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 pecans, toasted
    • 3/4 cup chopped pitted dates
    • 3/4 cup chocolate chunks

     

    Instructions:

    1. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Add flax eggs, vanilla, and mix until well combined (the mixture will become very thick).
    2. Mix in the flour, soda, and sea salt until well blended. Mix in the oats until well combined, then add dates, chocolate chunks and pecans and mix until evenly distributed throughout the dough.
    3. Lower the oven to 350F degrees with the rack set at the middle position.
    4. 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.
    5. Enjoy!

     

  • Vegan Berry Swirl Bread

    Vegan Berry Swirl Bread

    I am so ready for spring!  It felt like Spring here in Minnesota for about a week with temperatures in the high 30s and 40s and the snow was melting.  So I spent as much time outside as possible when I could and dreamed about actual spring and decided that making something with strawberries sounded good since they are a late spring fruit here.  I have been wanting to make a yeast bread for a few weeks now so I finally went for it!  Originally I thought a cinnamon swirl bread sounded good, but once I started to think about those strawberries I thought a berry swirl sounded even better!  Everyone makes cinnamon bread after all, but I have never seen a Vegan Berry Swirl Bread!

    Yes, I decided to mix strawberries and raspberries because I had both types of jam and I love berries in general.  They remind me of spring and summer and are my favorite fruits! I had some of Eric’s Dad’s home made jam on hand so it was perfect!  When I make yeast bread, I don’t usually go for a loaf, I make something like cinnamon rolls, or french baguettes or something that doesn’t need a pan for shape, but I thought I would branch out.  The dough for these is a sweet, yeasted vanilla dough.  I used full fat coconut milk to give it a bit of richness without adding too much straight oil, and I used flax eggs in place of eggs typically used in a bread like this.  It is just slightly sweet as it just has a little bit of sugar.  But I think it is the perfect amount of sweetness with the sweet jam swirl. 

     

    I just used organic all purpose flour for this because it was what I had on hand, but if you wanted to use whole wheat flour you could if that is what you prefer, it would just be a little more heavy.  I don’t know about you but there is something so satisfying about kneading yeast bread!  Don’t let it intimidate you as it did me when I was younger, it is not hard to make at all!  You just need to give it a little love and rising time.  The bread smelled amazing while it baked!  But I had to let it cool down because I wanted to give it a little glaze to make it pretty. 

    I gave it a coconut vanilla glaze, topped it off with some freeze dried berries and it was perfect!  So soft and pillowy and heavenly the texture, with the gooey sweet jam and smooth glaze it was so delicious!  It is nice because you don’t need to spread jam on this, since it is already there and honestly I thought it needed no adornment.  If you are looking for something delicious to make this weekend, definitely give this Vegan Berry Swirled Bread a try!

    Vegan Berry Swirl Bread

    Makes 1 loaf

    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, maple sugar or coconut 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 organic all purpose flour
    • coconut oil for brushing

     

    Filling:

    • 1 cup strawberry jam and/or raspberry jam (I mixed the two together)

     

    Glaze:

    • 1/4 cup coconut butter (not oil)
    • 3 Tbsp thin coconut milk or as needed
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Topping:

    • freeze dried strawberries and/or raspberries

     

    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 16×20 inch rectangle.
    8. Spread the jam evenly over the dough, leaving a 1 inch boarder.
    9. Roll it up, starting with the short end, then pinch the ends shut and the seam along the side.
    10. Place seam side down into an 8 1/2 x 4 1/2 inch greased loaf pan.
    11. Cover and let rise for 45 minutes.
    12. Meanwhile heat the oven to 350F degrees.
    13. When the bread has risen for 45 minutes, brush it with coconut oil, and place it in the preheated oven and bake for about 1 hour until the internal temperature is 190F degrees or higher and the bread is cooked through.  You may need to tent it with foil partway through if it gets too brown, I tented mine at 45 minutes because it was just right. 
    14. Remove from the oven and let cool.
    15. Whisk the glaze ingredients together, adding a little bit more coconut milk if it seems too thick.
    16. Pour the glaze over the top of the bread, sprinkle with the freeze dried berries, and allow the glaze to set for a while before cutting until it is more firm. 
    17. Enjoy!

     

    This bread keeps covered at room temperature for up to 3 days, or refrigerated for up to 1 week. You can also freeze it, tightly wrapped or in an airtight container for a few months.

  • Vegan Almond Butter and Jelly Dark Chocolate Bars

    Vegan Almond Butter and Jelly Dark Chocolate Bars

    Eric and I were recently at a candy store, and although some of the items there were vegan, the one thing that I actually wanted to buy was not, a peanut butter and jelly dark chocolate candy bar.  I am always more of a chocolate candy person than just a sugar sweet candy person, so that is why it was what I was drawn to.  I decided then and there, you know what?  I can make something like this at home.  I have dark chocolate on hand after all since it is an essential item!  So I decided to make my own candy bars, and perfect timing since it is almost Valentine’s Day!  But I decided to switch them up slightly and make Vegan Almond Butter and Jelly Dark Chocolate Bars!

    I have these nice chocolate bar molds that I usually just use to make plain bars, but I thought they would work well for something with a filling, since they are deep enough.  So I melted down my dark chocolate and went for it!  I just did a thin layer first, because I wanted room for the filling, then I placed them in the freezer to harden for a bit before I put the filling in.  I used my own home made almond butter for these which is just almonds and a touch of sea salt which is perfect since the chocolate and jam are already sweet.  If you have a high speed blender, making your own almond butter is definitely the way to go since almond butter is a lot more spendy if you buy it.

    Once the chocolate had hardened sufficiently, I spread the almond butter over it, then it was time for the jam!  I used raspberry jam because it is my all time favorite!  Some of Eric’s Dad’s home made jam because it is the perfect balance of tart and sweet and he makes it with his home grown raspberries!  He taught us how to make some when we visited a while back (he lives in Michigan and we live in Minnesota), and it was quite the process but now I understand why it is so good! I dotted the almond butter with this jam, and it was the perfect amount for the bars to get a taste but not have it ooze out everywhere when I was pouring on the chocolate.  I topped them with more chocolate and waited for them to set.

    These bars turned out so delicious!  They were really quite easy to make, and not time consuming at all.  I was so happy I made them because they were definitely better than those bars that I could have bought at the store and much more balanced to my tastes.  The rich dark chocolate was the perfect pairing with the smooth gooey almond butter and sweet tart raspberry jam!  If you are a PB and J or AB and J (in this case) fan, definitely give these Vegan Almond Butter and Jelly Dark Chocolate Bars a try!  You can feel free to switch up the nut butter, or jam with your favorite!  Why not make yourself a Valentine’s treat?  Because, not going to lie, I did not share these haha. Or you could be nice and make them for someone.

    Vegan Almond Butter and Jelly Dark Chocolate Bars

    Makes 4

    Ingredients:

    • 3 cups good quality vegan dark chocolate, chopped
    • 1/4 cup smooth almond butter
    • 2 Tbsp plus 2 tsp raspberry jam

     

    Instructions:

    1. In the top of a double boiler, melt the dark chocolate, and whisk until completely smooth.
    2. Place 4 large chocolate bar chocolate molds on a tray.  Pour enough of the chocolate into the chocolate bar molds to cover the bottom (you want a thin layer, not to fill the molds completely so that you have room for the fillings).  Place the tray in the freezer to set the chocolate, about 10-15 minutes.
    3. When the chocolate has set, Spoon 1 Tbsp almond butter into the center of each bar, and smooth it out leaving a 1/2 inch boarder.  Dot each almond butter on the bars with about 2 tsp jam each (little dots of the jam spread out) you want it all to be flat.  Pour the remaining melted chocolate over the almond butter and jam in the molds, so that they are full, level and no almond butter or jam is exposed.
    4. Place the tray in the freezer until the chocolate has set, about 30 minutes.
    5. Pop the chocolate out of the molds and enjoy!

    Store chocolate in the refrigerator for up to 1 month.

  • Vegan Raspberry Rose Mochi

    Vegan Raspberry Rose Mochi

    Eric and I have bought a lot of mochi, my favorite flavors so far were the red bean filled and matcha.  But there was also a delicious ube mochi that was pretty bomb.  You have to read ingredients of course, because some are not vegan (especially a lot of the ice cream ones, but this post is about the non ice cream) but surprisingly a lot of the packages I checked are vegan! There really is nothing like mochi, it has a unique texture, chewy and pillowy at the same time, and not too sweet, but just sweet enough!   I have been wanting to try making my own for a long time, because I thought it would be fun to make new flavors and whatnot.  So I decided to try make my own last weekend! I figured I would start with something easy, so I made some Vegan Raspberry Rose Mochi!

    I looked at a ton of different recipes, before I decided how to make them and what ingredients to use, and I came up with what seemed best to me and it turned out well, which is why I am sharing it. If it had been a failure and not turned out it would have been back to the drawing board but I lucked out this time.  It is pretty clear that glutinous rice flour is a must as the main ingredient, it is what gives the mochi its unique texture!  The base of this one just has rice flour, water, sugar (I didn’t use too much because I didn’t want these over the top sweet), a touch of raspberry powder for extra raspberry flavor in the dough, and rosewater to give  them that heavenly rose aroma!

    They are not difficult or time consuming to make (at least I didn’t think so), and I used the microwave method which only requires about 4 minutes total to cook the dough.  One mistake I made was trying to scoop it out before it cooled down, which was a bad idea unless you like to burn yourself.  Once it cooled down though it was perfect! You need a generous coating of tapioca starch on whatever surface you are using to make the mochi so that it does not stick and I recommend dusting your hands as well.  If you do not have tapioca starch corn starch could also be used.

    I used a raspberry jam filling for the centers of these, a well balanced tart sweet raspberry jam that Eric’s Dad makes from his home grown raspberries.  You can use your favorite raspberry jam to suit your tastes. To make them easier to fill, so that the filling does not run from the center or ooze to the side before I have a chance to pinch it up, I used a little ingredient dish to fill them.  To do this you drape the mochi dough over it so that it hangs over the sides slightly then spoon the filling into the center and pinch it together. It worked out perfect! These turned out so delicious!  They had the chewy, soft, satisfying texture of the store bought mochi, a hint of rose and plenty of raspberry flavor!  I will definitely have to make more in different flavors, and it is one of my favorite things think about dreaming up new flavors for things!  If you are a raspberry fan, definitely give these Vegan Raspberry Rose Mochi a try!

    Vegan Raspberry Rose Mochi

    Makes 8

    Ingredients:

    • 1 1/3 cups glutinous rice flour
    • 1 Tbsp raspberry powder (freeze dried raspberries ground to powder)
    • 1 cup filtered water
    • 1 Tbsp rosewater
    • 1/4 cup sugar
    • 1/2 cup tapioca starch
    • 1/3 cup raspberry jam

    Instructions:

    1. In a microwave safe bowl, whisk together the rice flour and raspberry powder.
    2. Whisk in the water and rosewater, then the sugar until well combined.
    3. Place in the microwave and cook for 3 1/2 minutes covered in plastic wrap.
    4. Stir and microwave 3o seconds more.  Allow to cool until you are able to handle it.
    5. Generously dust a work surface with the tapioca starch, and scrape the mochi onto it, flip it over so both sides are coated.  Cut into 8 pieces and shape into circles.  Flatten each one so that it is about 1/4 inch thick and about 3 inches wide. Use a small 2 1/2 inch bowl ( I used an ingredients bowl) dusted with tapioca starch, stretch the circle over it so it overlaps the sides a little. Spoon 2 tsp raspberry jam into the center, then bring the sides together like a purse and pinch the top to seal it.  Roll in tapioca starch and set in a paper muffin liner. Repeat with the remaining mochi and filling.
    6. Refrigerate until cold, then enjoy!

     

    These keep refrigerated for 1 week, in a sealed container.

  • Vegan Peanut Butter and Jelly Layer Cake

    Vegan Peanut Butter and Jelly Layer Cake

    I think I lived on peanut butter and jelly sandwiches for lunch for a while when I was little.  I didn’t really like other types of sandwiches at that point (I hated everything with lunch meat, makes sense that I am vegan now) and they were just so darn delicious!  My Mom always bought raspberry jam the chunky kind with the seeds and my Dad would always buy strawberry.  But when I went over to other people’s houses and had grape that was a real treat!  I just loved peanut butter and jelly!  So much so that when they came out with that goober grape jam and jelly all in one jar, me and my friends bought ourselves some jars of it to take on a high school nordic ski trip and I can remember eating it straight up out of the jar plain when we were really hungry after a 3 hour ski.  It tasted so good! I still love PB and J but I am a bit more picky now when it comes to the peanut butter and jelly. I make my own peanut butter in the Vitamix and just use dried roasted peanuts and sea salt, and my favorite jam is the home made jam my husband’s Dad makes from his home grown raspberries, it is the perfect balance of tart and sweet and low sugar which really allows the berry flavors to shine (if I wasn’t able to get that though, I go for the fruit sweetened or less sweet ones). I have been wanting to make a PB and J dessert for about a month now, so last weekend I made a Vegan Peanut Butter and Jelly Layer Cake!

    It took me several days to do so due to a time crunch but it was so worth it!  Often times I bake my cake layers one day, then make the frosting and assemble the cake the next and it works out really well!  For this cake, I used my classic vanilla cake and added a bit of peanut butter to the batter. It was so delicious even before I baked it! Yes I sampled a bit of it.  Had to make sure it tasted good after all! It smelled so heavenly while baking!

    For the frosting I made a vanilla buttercream with a bit of peanut butter in it as well and it was so smooth and heavenly!  I mixed a bit of raspberry powder into some of it since this was a PB and J cake after all and it tinted it a nice color for decorating! Raspberry powder is just freeze dried raspberries blended up in a blender until they become powder.  They make a great flavoring if you are making a berry frosting because the flavor is intense and they don’t add excess moisture plus they make it a lovely color!  I also put a layer of jelly and peanut butter in between the cake layers along with some of the frosting.

    I could not wait to try the finished product!  I had sampled the components but it would be even better once all put together! This cake was so crave worthy!  The soft, sweet vanilla scented cake layers were perfect with the rich peanut butter, tart sweet raspberry jam and luscious smooth peanut butter buttercream frosting!  If you are a PB and J fan this will be right up your alley and you should definitely give this Vegan Peanut Butter and Jelly Layer Cake a try!

    Vegan Peanut Butter and Jelly Layer Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups organic while wheat pastry flour or 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
    • 2 Tbsp smooth peanut butter
    • 1/2 cup thin plant based milk
    • 1 1/2 tsp pure vanilla extract

    Filling:

    • 3 Tbsp smooth peanut butter
    • 1/4 cup raspberry jelly

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 2 Tbsp 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
    • 4 cups powdered sugar
    • 1 Tbsp raspberry powder (freeze dried raspberries ground to powder)

     

    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, peanut butter, 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 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). Remove 1/2 cup and mix the berry powder into it.
    9. When ready to frost, Place one cake layer on a plate, spread the peanut butter over it, then spread about 1/2 inch thick layer of the peanut butter frosting over it, and pipe a barrier the edges to keep the jelly in and spread the jelly in the center of that. Top with the next cake layer.
    10. Spread some more peanut butter frosting on the top and down the sides of the cake evenly, then place the rest of the peanut butter frosting in a pastry bag and use it to decorate the top, as well as the berry frosting to bag to do the same.  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!

     

  • Coffee Chocolate Halva

    Coffee Chocolate Halva

    Halva is something I make every so often when I am craving candy or something sweet. I first enjoyed some at a place local to me that makes it in all kinds of amazing flavors, then decided to try making my own, because I wanted to make fun flavors too!  Sometimes I make it with different types of nut and seed butters besides tahini, which changes the texture a little (they are all good, just different).  But this time I went with the classic tahini!  I love halva paired with a cup of coffee, so I decided to make a Coffee Chocolate Halva!

    Halva really isn’t that difficult to make, don’t let the use of a candy thermometer fool you!  I used to be a bit intimidated by them as well, but if you follow instructions for the recipe it is easy!  The trick is to get the sugar syrup to 250F degrees before you pour it into the tahini mixture, mix it quickly and still leave streaks, then pour it into the pan and shape it right away while it is warm. Also you want your tahini at room temperature or a little warm so that it doesn’t harden too fast. You can’t usually spread the halva, so you usually end up pressing it into the pan with your hands.  If you line the pan as well that helps when you want to take it out, it is a lot easier!

    This one has classic tahini as the base (I so badly want to try black tahini sometime I think it would be lovely!  Another time though).  I mixed in vanilla, espresso powder for the coffee flavor, and some sea salt.  The amount of sea salt might seem like a substantial amount, but trust me, it makes the flavor pop!  Don’t cut it back or leave it out or it won’t be the same. Lastly I added vegan chocolate chunks that got swirled into the halva and sprinkled on top.

    This turned out sooo delicious!  I love lazy weekend mornings when I can sit and enjoy a cup of coffee and a few pieces of halva!  It is melt in your mouth good!  This one is so lovely with the might coffee flavor and dark chocolate plus the hint of vanilla and nuttiness from the tahini!  I think it would be good made with almond butter too if tahini isn’t your cup of tea.  If you are in the mood for something sweet and delicious, give this Coffee Chocolate Halva a try!

    Coffee Chocolate Halva

    Makes 1 lb

    Ingredients:
    • 1 1/2 cups tahini, stirred well, at room temperature
    • 1/4 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 1 Tbsp espresso powder
    • 1 cup granulated sugar
    • 1/4 cup filtered water
    • 1/2 cup chopped vegan dark chocolate
    • 1/4 cup chopped vegan dark chocolate for the top of the halva

     

    Instructions:
    1. Line an 8×8 inch square pan with parchment (letting it go up the sides as well).
    2. In a medium sized bowl, combine the tahini, sea salt, vanilla, espresso powder and mix until well blended.  Set aside.
    3. In a small saucepan with a candy thermometer in it, combine the sugar and water over medium high heat, and stir to dissolve the sugar.  Bring to a boil, and allow to cook while stirring occasionally so it does not burn, until it turns golden brown and reaches 250F degrees.
    4. When it reaches the proper temperature, pour into the halva mixture in a thin stream while stirring constantly until it is just blended, then quickly stir in 1/2 cup chopped chocolate just until it forms streaks in it (it is literally just a few stirs, you don’t want to over-mix or it will become crumbly).
    5. Dump the halva into the prepared pan, and press it out evenly.  Sprinkle with the remaining chocolate chunks and press them into it to adhere them.
    6. Place the halva in the refrigerator and allow to chill and set for a couple hours until it is firm.
    7. Cut into pieces, and enjoy!

    Keeps for 1 month in the refrigerator.

  • Vegan Cookie Monster Chocolate Chip Cookies

    Vegan Cookie Monster Chocolate Chip Cookies

    I had bought a purple yam and cooked it, not knowing what I was going to make with it.  It was pretty delicious, and it was tempting just to eat it, but it was so beautiful I thought it needed to be used in something.  I have seen people use them in recipes before to tint things a lovely purple hue, so I thought why not?!  I decided on cookies, not knowing that they would change color as they baked, and what I ended up with was these Vegan Cookie Monster Cookies!  That is what I am calling them, because Cookie Monster loves chocolate chip cookies and he is blue just like these cookies!  Seems very appropriate to me!  I used to love Sesame Street when I was a kid!

    The thought to use the purple yam in these cookies came from the fact that I make pumpkin chocolate chip cookies and I thought I could just substitute the sweet potato and make them purple. Purple is my second favorite color after all!  So I just swapped the pumpkin for purple sweet potato.  A note on that though, I needed to add a little water to the sweet potato to make it the consistency of the pumpkin so you will need to do this if you make the recipe.  It needed about 3 Tbsp. If you are mixing the dough and it seems too dry, then you did not add enough water.  Just add a touch more if that happens.

    When I pulled these guys from the oven I expected to see purple but what I got instead was a lovely blue!  I looked up why this might have happened and it has to do with the sweet potatoes reacting with the baking soda.  Similar to how when I have used beets in recipes in the past expecting a lovely red or pink and I got brown.  But at least these turned a pretty color!  I thought it was pretty cool!

    They smelled amazing while baking, the aroma of chocolate chip cookies filling my home.  My husband was excited to try some since he was enjoying their aroma when he arrived home from work!  They just taste like classic chocolate chip cookies, but of course they are a little more special thanks to the color!  They are the perfect consistency, chewy (how I like them) and perfect served warm with the chocolate chips still gooey!  If your favorite color is blue, if you love Cookie Monster, or maybe you just want to make something fun, give these Vegan Cookie Monster Chocolate Chip Cookies a try!

     

    Vegan Cookie Monster Chocolate Chip Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup purple sweet potato puree* (see note)
    • 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 cup vegan chocolate chunks

     

    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, yam puree and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder then the flour 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.

    *You want your sweet potato puree to be the  consistency of canned pumpkin or applesauce, and you may need to add a few Tablespoons of water to achieve this, if you sweet potato is on the drier side.  I added about 3 Tbsp water to mine.

  • Vegan Almond Praline Cake

    Vegan Almond Praline Cake

    Around the holidays I like to make candy, things like peanut brittle and almond praline brittle are one of my husband Eric’s favorites! I made some almond praline brittle last weekend, because I thought it sounded good, then I thought about how good it might be as an element of texture included in a cake!  It is so delicious and flavorful, like crunchy almond vanilla scented caramel.  So I decided to make a Vegan Almond Praline Cake!

    I already had the almond praline made.  It is really simple, you just melt sugar and add almonds, salt and vanilla and you get the most delicious crunchy candy once it hardens!  Next, for the cake, I made my classic vanilla cake recipe with almond added and I knew it would be perfect with the almond praline! I used whole wheat pastry flour for my cake batter but if you like to use all purpose flour that would work as well.  Or even a gluten free flour blend like Bob’s Red Mill gluten free all purpose baking flour (which I have used before and know works for a recipe like this).  While I normally use avocado oil in my cakes in this one I happened to use almond because we had some on hand. I thought I might as well keep with the almond theme.  These cakes always smell so heavenly while they bake!

    For the frosting I made a simple vanilla buttercream.  This is honestly my favorite frosting and my go too frosting because it is so easy to make and always tastes so good.  I used Earth Balance sticks this time.  I have been making this frosting recipe so long that it is actually from the non-vegan one my Grandma taught me, when I went vegan I just swapped the butter for vegan butter and it tastes just as good!  I kept the frosting simple because I knew I would be including the praline on top of the cake and in the middle layer. I chopped up some of the praline to put in the center layer of the cake and it worked out perfect!

    I could not wait to try the finished cake!  Even Eric wanted to try a piece as soon as I was done taking my photos of it and he isn’t a big cake person like me. It was so delicious!  Sweet, soft vanilla almond scented cake sandwiched together with luscious vanilla buttercream, and crunchy almond praline! I am in love with this combo!  If you are in the mood for something sweet, definitely give this Vegan Almond Praline Cake a try!

    Vegan Almond Praline Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour or 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 almond oil or other neutral oil
    • 1/2 cup plant based milk
    • 1 1/2 tsp pure vanilla extract
    • 1/2 tsp almond extract

    Almond Praline:

    • 1 cup granulated sugar
    • 1/8 tsp sea salt
    • 2/3 cup chopped almonds
    • 1 tsp pure vanilla extract

    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 pure almond extract
    • 4 cups powdered sugar

     

    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. 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 praline, in a non-stick pan, melt the sugar and salt until completely smooth and liquid over medium heat (this should take about 5 minutes), add the almonds and vanilla (it will foam slightly so be careful), stir until mixed in well, then pour onto a sheet of parchment or foil and allow to cool completely.  Once it has cooled, break into small pieces
    8. Chop up about 1/3 cup of the brittle to smaller pieces and save the rest for decorating the cake (and eating).
    9. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    10. 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).
    11. When ready to frost, Place one cake layer on a plate, spread about 1/2 inch thick layer of the frosting over it, then top with the chopped brittle.
    12. Spread a thin layer of frosting on what will be the bottom of the other cake layer, then place on top of the brittle.
    13. 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 and the remaining brittle pieces.  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 Peppermint Fudge

    Vegan Peppermint Fudge

    Fudge was always something that my Grandma had at Christmas along with all of the other delicious treats we only got once a year, and so I think of it as a Christmas treat.  It was just classic fudge with walnuts but she loved it and I thought it was pretty delicious!  I don’t have the recipe so I am not sure how exactly it was made or what all it had in it, but I am pretty sure she said it was an easy recipe with sweetened condensed milk so when I decided to make vegan fudge for the first time this year, that is what I decided to make it with.  I looked at a bunch of different recipes online to see about how much sweetened condensed milk to add and I came up with what I think is a good ration even though I was winging it as it was the first time.  But it came out just right as far as I am concerned which is why I decided to share the recipe!  I was just going to make plain fudge at first, but then I thought it would be fun to make something a little more festive so I made Vegan Peppermint Matcha Fudge!

    I used Nature’s Charm coconut sweetened  condensed milk for the fudge for this recipe, but I have since made another batch of plain chocolate fudge with their sweetened condensed oatmilk and it worked just as well so you can use either for this!  I love this stuff!  Whoever invented vegan sweetened condensed milk you can buy at the store is awesome!  It worked wonderfully in this fudge and I have used it before in things like chocolate filler bars and it worked well in those too!  No this is not a sponsored post I just like the stuff. For the dark chocolate fudge I melted vegan unsweetened dark chocolate with the sweetened condensed milk and added a touch of vanilla and peppermint.  I used unsweetened because I think the sweetened condensed milk is sweet enough, and I like less sweet dark chocolate and I thought it turned out just right.  However, if you like things really sweet you could use sweetened vegan dark chocolate instead.

    For the white chocolate peppermint matcha swirl, I used cacao butter, melted coconut butter and a bit of matcha, peppermint and vanilla mixed in and it was perfect! I swirled it into the dark chocolate and it was so lovely!  I wasn’t sure how it would set up but it was just right.  After a few hours I had some delicious fudge to sample!

    It was so delicious!  Just the right amount of sweetness and it was rich and delicious just like the fudge I remember as a kid!  I don’t know why I waited until now to make vegan fudge but I should have been making it all along!  This has just the right amount of peppermint and the flavor kind of reminds me of Andes Mints but better!  If you are looking for a decadent chocolate treat to enjoy this holiday season, definitely give this Vegan Peppermint Matcha Fudge a try!

    Vegan Peppermint Matcha Fudge

    Makes 16 squares

    Ingredients:

    • 16 oz chopped unsweetened vegan dark chocolate
    • 2 cups vegan sweetened condensed milk (I used Nature’s Charm), divided
    • 1 1/2 oz coconut butter
    • 1 1/2 oz cacao butter
    • 1/2 tsp matcha powder
    • 1 1/2 tsp pure vanilla extract, divided
    • 1 1/2 tsp peppermint extract, divided

    Instructions:

    1. In a medium sized pot, combine the vegan dark chocolate with 1 3/4 cups of the sweetened condensed milk and cook over medium heat until it is melted and well combined.  Stir in 1 tsp vanilla extract and 1 tsp peppermint extract.
    2. In another smaller pot, combine the coconut butter, cacao butter and the remaining 1/4 cup of the sweetened condensed milk and heat until all melted, whisking to combine it until smooth.  Whisk in 1/2 tsp matcha, 1/2 tsp vanilla extract and 1/2 tsp peppermint extract until smooth and completely uniform in color.
    3. Line a 9×9 inch square pan  with parchment paper and pour the dark chocolate fudge into it.  Spoon the white chocolate matcha fudge over that in lines or in teaspoonfuls randomly, then swirl with a knife to create a marbled effect.
    4. Place the fudge in the refrigerator to firm up for at least 2 hours.
    5. Cut into squares and enjoy!

    Store any leftover fudge in the refrigerator in an airtight container for up to 2 weeks, or you can freeze for a few months.

     

     

  • Creamy Vegan Mushroom Wild Rice Soup

    Creamy Vegan Mushroom Wild Rice Soup

    At pretty much every restaurant in Minnesota you will find some version or other of creamy wild rice soup, usually with chicken, and everyone claims that theirs is “famous” and the “best”.  I tried a few growing up, and I never thought any of them were that great, except for the version that my Mom made, which was pretty good.  I now make my own version, Creamy Vegan Mushroom Wild Rice Soup and I think it is pretty darn delicious!  I always cook off some wild rice ahead of time because it takes a while, so it doesn’t take a super long time to make.  Some people complain about the smell of wild rice, but I actually like it.  It is an earthy delicious smell.  Something that reminds me of special salads and soups when I was little because wild rice is also considered kind of gourmet.  Or at least it was when I was little.  It is a bit more spendy than regular rice (and is actually not rice at all, it is a grain producing grass), but if you buy it in the bulk section at your health food store (which is what I do), it is cheaper.

    For the protein source in my soup, I use French lentils.  They happen to be my favorite, and they are honestly a staple in my kitchen.  I admit when I was younger I used to be intimidated by them and I thought that they were inferior to beans, but that was before I went vegan and began to discover what a great source of protein they are and how deliciously savory they are! They go awesome with the wild rice too, since they both have that sort of earthy flavor.  I keep the rest of the ingredients pretty simple, mushrooms, celery, onions, and garlic.  Thyme is my herb of choice, and actually my favorite cold weather herb.  It goes beautifully with the wild rice. At the end, I add  a bit of thickened oat milk to make this creamy and crave worthy.

    The soup is sooo good!  It was way better than any of those soups I had as a kid, and my Mom has tried this soup as well and approved!  If you are looking for a delicious soup to make for a cool day, this Creamy Vegan Mushroom Wild Rice Soup is a winner. It makes me think of chilly nights warming up by the fireplace in warm sweaters in some Northern Minnesota café.

    Creamy Vegan Mushroom 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
    • 2 garlic cloves, minced
    • 2 cups sliced crimini mushrooms
    • 1/3 tsp sea salt or to taste
    • 1/2 tsp dried thyme
    • 2/3 cup French lentils
    • 1 Tbsp nutritional yeast
    • 1 1/2 cups plant based unsweetened milk (I used Oatly oat milk, you want to use something thicker, coconut milk would also work or soy milk)
    • 1 Tbsp arrowroot starch dissolved in 1 Tbsp filtered water

     

    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, 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.  Stir in the wild rice.  Add the nutritional yeast, milk, and arrowroot mixture and cook until thickened.
    3. Serve!

     

     

  • Fudgy Vegan Mocha Brownies

    Fudgy Vegan Mocha Brownies

    You know what the perfect thing to do on a snowy day is?  Bake something delicious!  Which is exactly why I decided to bake brownies this week!  It literally snowed for 4 days, and although it is really pretty (so much prettier than the brown dead plants outside), I am so not ready for winter yet, and needed some cheering up.   So I warmed up my oven and whipped up some Fudgy Vegan Mocha Brownies!

    Although I love vanilla I have been craving brownies lately.  When it comes to brownies, rich and fudgy is the way to go as far as I am concerned!  That and the middle pieces.  It works out, because Eric likes the side and corner pieces and I like the middle! I wanted something simple this time, which is unusual for me because I usually do a bunch of add ins. But I thought a touch of coffee and just dark chocolate would be perfect!  To make these coffee flavored, I added coffee instead of the water I normally mix with my ground flax for the flax eggs plus 2 more Tbsp and it was perfect! I also added 1 Tbsp of espresso powder. I also added a good amount of vanilla because even though these are chocolate, vanilla makes everything in the realm of desserts more amazing!

    I use coconut oil for the fat in them to make them rich and fudgy and plenty of cocoa powder and they turn out nice and decadent!  I used whole wheat pastry flour in them this time because it is what I have on hand, but if you wanted to use all purpose flour that would work as well and if you wanted them to be gluten free, you could use Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tried this type and have had good results) or your favorite gluten free flour blend.  As if these wouldn’t have been delicious enough as they were with just the brownie batter, I added in some vegan dark chocolate chunks as well!

    These smelled so heavenly while baking, I could not wait to try some!  They were rich and fudgy just how I like them with deep dark chocolate flavor, a hint of coffee and vanilla. These are so good with a cup of coffee by the way, my favorite thing to pair them with!  If you are a chocolate and coffee lover, definitely give these Fudgy Vegan Mocha Brownies a try!

    Fudgy Vegan Mocha Brownies

    Makes 16

    Ingredients:

    • 1/4 cup ground flax seeds
    • 1/2 cup plus 2 Tbsp strong brewed coffee
    • 1/2 cup melted coconut oil
    • 2 cups brown sugar
    • 1 Tbsp pure vanilla extract
    • 1 Tbsp espresso powder
    • 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 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 coffee and set aside for a few minutes.
    3. To a large bowl, add the coconut oil and sugar, then the flax and coffee mixture and vanilla and espresso powder 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, 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 Churro French Toast Sticks

    Vegan Churro French Toast Sticks

      

    Growing up I loved french toast sticks.  We would occasionally have them with school lunch (I never minded breakfast at other random parts of the day), and I thought they were awesome.  What kid doesn’t like something that tastes like dessert for lunch after all.  I don’t think I had had any since middle school, because that is when I started bringing my own lunch.  But I decided to make a veganized version of them last weekend because they just sounded good.  So I made some Vegan Churro French Toast Sticks!

    I had some good crusty bread on hand that I knew would be perfect to make them with!  With the crust cut off of course.  Not that I mind crust (I just ate the stuff I cut off), but I wanted these to be uniform in texture. I made a french toast mixture that I have made before that has flax eggs, oat milk, vanilla cinnamon and maple syrup and it worked out nicely.  You just want to dip these into the mixture briefly (not to soak them to the core, but to allow them to get a sticky coating to adhere the cinnamon sugar mixture on), then let them drain on a wire rack.

    Next, I made a cinnamon sugar mixture and rolled them in it, then placed them on a baking sheet.  It had a little extra  cinnamon since I wanted these to taste like churros.  These were going to be baked french toast sticks  because I prefer baking to frying in a pan when it comes to french toast.  It is easier and less messy and everything is done at once!  They smelled so good while baking!  I could not wait to try them!

    They got nice and crispy at the edges in the oven the sugar creating a nice coating on them.  I served them with some maple syrup and they were super delicious!  Even better than the ones I remember eating as a kid!  If you were ever a french toast sticks fan, give these Vegan Churro French Toast Sticks a try!

    1. Vegan Churro French Toast Sticks

    Serves 4-6

    Ingredients:

    • about 12 1 x 1 1/2 inch sticks of dried sourdough bread or other crusty bread with the crust removed (it was about 4 large slices)
    • 2 Tbsp ground flax seed plus 6 Tbsp filtered water
    • 1 cups oat milk (or your favorite plant based milk)
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1 1/2 tsp cinnamon (divided)
    • 2//3 cup maple sugar or granulated sugar
    • maple syrup for serving

     

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a sheet pan with parchment.
    2. In a bowl, whisk together the flax mixture, oat milk, maple syrup, sea salt, vanilla and 1/2 tsp cinnamon until well combined, dip the bread sticks into it briefly top coat them and then set them on a wire rack above a sheet pan to drain the excess off.
    3. Mix together the remaining cinnamon and sugar on a plate, then roll the bread sticks in it and set them on the parchment lined sheet pan. Sprinkle additional cinnamon and sugar over them.
    4. Place in the oven 25-30 minutes until they are crispy at the edges and starting to brown.
    5. Remove from oven.
    6. Let cool about 10 minutes and enjoy warm with some maple syrup!

     

  • Vegan Butternut Squash Maple Layer Cake

    Vegan Butternut Squash Maple Layer Cake

    There was a chill in the air here, but then last weekend it shot up to almost 80F degrees in Minnesota!  I have been spending a lot of time outside running, walking and just hanging out because we gotta enjoy the warmth while we can before the snow flies soon.  But I am still enjoying fall treats and baking, and I think my favorite fall vegetable is anything in the squash family.  Pumpkin gets all of the love this time of year, but did you know that you can use butternut squash in delicious desserts too?  It is slightly sweeter than pumpkin, so it actually is really good in baking and offers you the same texture as pumpkin!  So when I had some butternut squash puree last weekend, I decided to make a delicious layer cake with it!  I love a good spice cake, and that is what I was craving!  So I made this Vegan Butternut Squash Maple Layer Cake!
    The batter for this cake is actually really easy to make, no special whipping of the batter or anything.  I based it off of one of my pumpkin cake recipes but using squash and changed the spices slightly opting for just cinnamon and ginger, and adding a touch of maple and vanilla extracts to make it extra delicious!  I made this with whole wheat pastry flour because it is what I prefer, but if you would like to make it with regular all purpose flour that would work as well, or even a gluten free flour blend, like Bob’s Red Mill all purpose gluten free baking flour.  I have used that in the past with good success.
    The cake baked up beautifully and I could not wait to try it!  But first, I had to make the frosting!  Because what is cake without frosting?!  I made a vegan easy buttercream frosting, so just vegan butter, a touch of milk and powdered sugar.  I have to say, this is my favorite frosting and I first started making it when I was little with my Grandma but with real butter.  Which has been easily swapped out with the vegan butter!  I used Earth Balance sticks this time.  It is so simple and so easy and always turns out perfect!  This time I flavored it with a little maple and maple extract plus vanilla and it was so delicious I am not going to lie I just ate the extra frosting plain lol.
    The frosting was perfect with the squash cake!  This was honestly crave worthy and just the sort of thing I crave in the fall! I enjoyed it with a cup of coffee and it was so heavenly!  The squash kept the cake moist but it was not heavy it was light and just the right texture!  It was aromatic with the scents of vanilla, maple ginger and cinnamon and that luscious creamy frosting was the perfect final touch!  If you are a butternut squash fan, or just in the mood for a sweet fall treat, definitely give this Vegan Butternut Squash Maple Layer Cake a try!  You can find canned butternut squash puree in the canned vegetable section at most grocery stores.
    Vegan Butternut Squash Maple 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 maple sugar or brown sugar
    • 2 Tbsp cinnamon
    • 1 tsp ground ginger
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed butternut squash
    • 1/4 cup melted coconut oil or avocado oil
    • 1 Tbsp pure vanilla extract
    • 2 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 oat milk (I used Oatly, but you can use what you prefer), add 1 more Tbsp if needed if frosting comes out too stiff
    • 1 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp maple 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 squash, 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. 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, maple syrup, maple extract and vanilla 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, 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!
    11. Serve the cake and enjoy!

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

  • Vegan Pumpkin Cornbread

    Vegan Pumpkin Cornbread

    I make chili almost every week.  It is usually with rice on top and avocado, but last time I made it Eric told me that he prefers his with cornbread, so I said I would make some soon.  I used to always make cornbread with my chili back in the day, and serve it topped with sour cream and cheese before I went vegan.  But I didn’t always want to make bread and rice was an easier option, and now I add avocado instead of the cheese and sour cream and like it just as much.  For Eric though, I made the cornbread.  It is not that difficult to make after all, not like you have to knead it and let it rise like you would a yeast bread and that is the beauty of it.

    This time I decided to make it with pumpkin because I had an open can of pumpkin on hand and needed to use it in something.  Why not?  It is pumpkin season after all, and I love adding sneaky veggies to things.  Also, I wanted this cornbread to be fairly healthy too, so I wanted it free of refined oils and sugars.  I know some people like their cornbread super sweet and almost cake like but that is not at all how I like mine.  If I am serving it with chili especially I want it savory.  So 1 Tbsp of maple syrup for a hint of sweetness is all I needed to add.

    The pumpkin helps to keep the bread moist, so I didn’t add any oil to it.  Just full fat coconut milk for richness, and it did the trick! I made this with a combination of cornmeal and whole wheat pastry flour, because I prefer whole grain flours but if you wanted to make this gluten free, you could sub Bob’s Red Mill gluten free all purpose baking flour 1:1 for the whole wheat pastry flour.  I have had good results with this brand.

    The corn bread smelled wonderful while baking!  I haven’t made it in ages and I had forgotten about how amazing it smells.  I could not wait to try it!  But I had to wait for it to cool enough to cut and for my chili to finish cooking as well. It was perfect! Moist and fluffy, the perfect thing to break into pieces on top of your chili or dip into it (as I prefer).  I think this would even be a good thing to make to go with your Thanksgiving meal instead of rolls if you want an easy home made bread.  Either way, give it a try next time you have leftover canned pumpkin or mashed pumpkin!

    Vegan Pumpkin Cornbread

    Makes 1 loaf

    Ingredients:

    • 1 cup organic medium grind cornmeal
    • 1 cup organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp sea salt
    • 1 cup plus 2 Tbsp full fat coconut milk
    • 1/2 cup pumpkin puree
    • 1 Tbsp maple syrup
    • 1 Tbsp cider vinegar

     

    Instructions:

    1. Preheat the oven to 375F degrees. Oil an 8×8 inch square pan.
    2. In a large bowl, whisk together cornmeal, flour, baking soda, baking powder, sea salt.
    3. Whisk in coconut milk, squash, and maple syrup until well combined.
    4. Whisk in cider vinegar quickly until just combined, then pour into prepared pan.
    5. Bake for 15-20 minutes until lightly golden on top and a toothpick inserted into the center comes out clean. Cool a few minutes before turning out from pan.
  • Vegan Pumpkin Snickerdoodle Cookies

    Vegan Pumpkin Snickerdoodle Cookies

    It has been darn near perfect outside here for the past few days, so I have been spending a lot of time out there enjoying the beautiful leaves, sunshine and cooler temps, but when I get back home I am definitely craving some fall treats! So, I decided to bake some cookies last weekend!  Snickerdoodle cookies are delicious, and so is pumpkin spice, so I thought I would combine the two for a delicious seasonal treat and make Pumpkin Spice Snickerdoodle Cookies!  I thought they would be perfect for enjoying with my coffee for a mid morning treat.  On the weekends, I look forward to relaxing and enjoying a cup with something sweet.  It is always nice to not be in a rush and just enjoy your day in the moment. Or of course after a hike is a good time for cookies too which is what inspired them in the first place!

    These are actually pretty easy to make, and not fussy.  I used a snickerdoodle cookie base that I have made in the past, and swapped out the apple sauce (the other ones had apple sauce to make the texture just right) for pumpkin and they turned out perfect!  I already had a can of pumpkin open, I feel like I always do this time of year because a recipe rarely calls for the whole can, so it was the perfect way to use some up!

    These contain coconut oil to make them rich and melt in your mouth and I like to use either maple sugar or brown sugar in them for the caramel like flavor those two sugars give baked goods.  I added a little vanilla like in classic snickerdoodles, but then I also added pumpkin pie spices to give them that fall vibe and the dough was perfect!  I sampled it and it was even delicious before it was baked.  Cookie dough is one of my favorite things ever and one of the reasons I love making cookies!

    I rolled them in cinnamon sugar, and could not wait to try the finished product!  They smelled amazing while baking, I love the aroma of warming fall spices!  These were so good warm from the oven!  They  are soft and pillowy with a nice crunchy sugar crust on the outside and they are scented with pumpkin and vanilla!  If you are in the mood for all things pumpkin like me, definitely give these Pumpkin Snickerdoodle Cookies a try!

    Vegan Pumpkin Snickerdoodle Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups brown sugar or maple sugar
    • 1/2 cup pumpkin puree
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 tsp pumpkin pie spice
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 3/4 cup granulated sugar mixed with 2 tsp cinnamon for coating

     

    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, pumpkin and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder, pumpkin pie spices then the flour until smooth.
    4. Place the cinnamon and sugar mixture in a bowl.
    5. Form the dough into 1 1/2 inch balls, roll them in the cinnamon sugar mixture, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with additional cinnamon 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 Pumpkin Spice Monkey Bread

    Vegan Pumpkin Spice Monkey Bread

     

    When I was little, my Grandma was an amazing baker!  Everything she made was so delicious and when I walked into her house and smelled something baking I knew I was in for a treat.  Or even better, when she let me help her make things!  One of my favorite things ever was her monkey bread or pull apart bread.  It was always so rich, gooey and delicious!  Especially when it was still warm and fresh from the oven, but of course I would eat it all day long even if it had cooled down.  I hadn’t really tried recreating a veganized version as an adult until now.  I have been telling myself I should make some for a while because it sounded really good, and I finally got around to it last weekend!  I decided to put a seasonal twist on it and make Vegan Pumpkin Spice Monkey Bread! 

    She used refrigerated bread dough for hers usually but I am more of a DIY person when it comes to that stuff so I made my own.  Plus, where are you going to find pumpkin spice bread dough that you can buy?!  I find it kind of relaxing mixing and kneading dough anyhow, it is the perfect thing to do to de-stress.  Very satisfying because of the bread texture and how it feels.  And to think, back in the day I was intimidated my bread dough because of the yeast and rising time and whatnot.  It is really no big deal and if you don’t have as much time, you can buy rapid rise (in this recipe if you use that it takes about half as much time to rise).  And also, if you don’t think you have the time to make it all in one go, just prep this recipe and do the first rise and shaping (up to when the dough is in the balls in the pan and the syrup is poured over) and cover and refrigerate overnight.  Then the next day you take it out for one hour and bake it as specified in the recipe.  I actually do this a lot of times with cinnamon rolls.

    Anyways, back to the recipe.  I added pumpkin to my sweet roll dough as well as pumpkin spices to make it worthy of fall and super delicious and it was perfect!  It kneaded and shaped nicely, and after the dough was all made then came the fun part, cutting it up into many little balls and rolling them in cinnamon sugar then arranging them in a bundt pan.  I don’t think I have used my bundt pan in over 10 years but it got use with this recipe!  What makes this bread so delicious isn’t just the cinnamon sugar though, it gets a maple syrup and vegan butter “caramel” poured over it!

    I am telling you this smells so amazing while it bakes!  It is super delicious, the bread dough is soft and light and tender, lightly scented with pumpkin spice, and the cinnamon sugar creates a little bit of a coating on the outside, which is covered in a buttery gooey maple caramel that will make you swoon!  This is totally crave worthy and so good served warm with a cup of coffee!  If you want a really special weekend brunch treat, definitely make this Vegan Pumpkin Spice Monkey Bread!

    Vegan Pumpkin Monkey Bread

    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 vanilla extract
    • 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

     

    Caramel:

    • 1/2 cup vegan butter (1 stick, 0r 8 Tbsp)
    • 1/2 cup maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    For coating dough:

    •  3/4 cup maple sugar or brown sugar
    • 1 tsp cinnamon

     

    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, 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. Meanwhile to make the caramel, combine the butter, maple syrup and salt in a sauce pan.  Bring to a boil (stir to combine while it is melting), then remove from heat and add vanilla.  Stir until incorporated, then set aside.
    8. When the dough is ready, mix cinnamon and sugar together 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.
    9. Roll each dough ball in the cinnamon sugar and place into an oiled 10 inch bundt pan.  Repeat until the balls are all in the pan, then drizzle the maple syrup mixture over them evenly, being sure to get the sides of the pan as well. Cover and let rise 45 minutes or until the bread has doubled in size.
    10. Meanwhile heat the oven to 350F degrees.
    11. When the bread has risen for 45 minutes, place it in the preheated oven and bake for about 35-40 minutes until starting to brown and cooked through.
    12. 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.
    13. Serve warm.

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

  • Pumpkin Spice Latte Syrup

    Pumpkin Spice Latte Syrup

    I love a good pumpkin spice latte!  But it has to be one made with actual real pumpkin in it.  I am not a big fan of the ones that are just made with generic syrup by chain coffee shops.  My favorite pumpkin spice lattes come from local shops that make their own syrups that include pumpkin, and honestly I would enjoy one every day if I could but since my pocket book can’t really afford that I enjoy those on weekends and make my own at home if I want it the rest of the week.  I have come up with a Pumpkin Spice Latte Syrup which is pretty darn delicious in drinks and it tastes just as good as the fancy ones I have had in coffee shops!

    To be completely honest it took me a couple of tries on this, because the first few were ok but not quite coffee shop quality flavor.  Like for instance I added too much pumpkin to one and it was too pumpkiny and not enough sweetness or spices.  I think some of the shops use a sugar syrup, but I used maple syrup in mine because I love that flavor with coffee and then you don’t have to make a separate syrup.  Maple lattes are one of my other favorite drink flavors also, so I thought why not combine it with pumpkin?!

    So for the base of this I came up with a ratio of 2 parts maple syrup to 1 part canned pumpkin.  That seems to be the magic ratio for deliciousness and balance.  If you do not have canned pumpkin but you do have canned butternut squash or sweet potato, those would be delicious in this as well!  I have had coffee drinks made at my favorite shops with both of those ingredients and they were awesome and very similar to pumpkin.  I also added in pumpkin pie spices of course, 1 1/2 tsp worth because that seems like the perfect amount to me, and vanilla extract.  I made a smaller batch of this syrup, because I know not everyone will use it every day (like I have been, I made it a couple times already in fact) but you are welcome to double this if you think you will use a lot.  This recipe yields enough for 12 lattes.

    There is nothing better than enjoying a warm pumpkin spice latte in your cozy clothes while relaxing!  And now you don’t even have to go anywhere to get one!  I feel like this one is the perfect balance of sweetness and aromatic pumpkin spice with the coffee. I hope you all have a wonderful fall and I hope you do try out this Pumpkin Spice Latte Syrup!

    Pumpkin Spice Latte Syrup

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

    Ingredients:

    • 1/2 cup maple syrup
    • 1/4 cup canned pumpkin
    • 1 1/2 tsp pumpkin pie spices
    • 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

    Froth the steamed milk with the pumpkin spice syrup, then pour over the hot coffee in a large mug.  Enjoy!

     

     

     

  • Vegan Cinnamon Sugar Apple Doughnuts

    Vegan Cinnamon Sugar Apple Doughnuts

    Last weekend Eric and visited a local apple orchard where you can pick your own apples.  This week they were offering sweet tango apples which are a good balance of tart and sweet, so that was what we ended up picking.  It was a beautiful day to walk through the orchard, the sun was shining and although there was a fall chill in the air I thought it was perfect to be outside!  They have a truck that sells apple cider doughnuts and they always smell amazing but they are not vegan so I told myself that I wanted to make my own when I got home because I wanted to enjoy some!  So, I used one of the apples to make some apple sauce and we had bought some cider so I used both of those to make some Vegan Cinnamon Sugar Apple Doughnuts!

    Maybe some day they will offer some at one of the orchards, but until then I think it is kind of fun to make my own since I do own a doughnut pan that I might as well get use out of!  They are really actually quite easy to make and you can be enjoying warm doughnuts within 45 minutes or less!  I really do think they should be served warm, I used to love warm mini doughnuts that I would get at the fair when I was little.  These are baked not fried though so slightly less bad for you.  Plus I use better ingredients.

    I used whole wheat pastry flour for these but if you wanted to use all purpose flour instead you could use that and they would be a little lighter in color.  I included a little bit of cinnamon in the doughnuts as well as vanilla to give them a heavenly aroma!  I also used both a little apple sauce and apple cider since these are apple doughnuts after all, and it made them moist and light.  The batter tasted wonderful even before I baked them and smelled even more heavenly while they baked!

    I could not wait to try one!  And I didn’t have to wait long because these are best coated in cinnamon sugar while warm.  I spritzed them with a little avocado oil to help the cinnamon sugar stick to them but if you didn’t have a spray you could lightly brush them instead.  They turned out super delicious!  I have really missed warm cinnamon sugar doughnuts and the apple was a nice seasonal twist!  If you are in the mood for some delicious doughnuts, definitely give these Vegan Cinnamon Sugar Doughuts a try!

    Vegan Cinnamon Sugar Apple Doughnuts

    Makes 10 doughnuts

    Ingredients:

    Cake:

    • 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 cinnamon
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water, allowed to sit 15 minutes)
    • 3 Tbsp apple sauce
    • 3 Tbsp avocado oil
    • 1/2 cup apple cider
    • 1 1/2 tsp pure vanilla extract
    • 3/4 cup granulated sugar or maple sugar mixed with 1 tsp cinnamon

    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, apple sauce, oil, apple cider, and vanilla and beat with an electric mixer for about a minute (or a little longer if doing it by hand with a whisk).
    4. Pour the batter into prepared doughnut pan, filling the holes 3/4 full.
    5. Place doughnuts 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 about 5 minutes, then remove the doughnuts from the pans (you want them still warm.  Spritz them with a little avacado oil (I have an olive oil spray).
    7. Place the cinnamon and sugar in a bowl and mix together, then coat each of the doughnuts with them by rolling the doughnuts in it and spooning it over them until they are all coated.
    8. Enjoy!

    The doughnuts keep for up to 1 week in an airtight container in the refrigerator or 2-3 days on the counter.  You can freeze them for up to a few months.

     

  • 6 Ingredient Vegan Pumpkin Spice Ice Cream

    6 Ingredient Vegan Pumpkin Spice Ice Cream

    I am a little obsessed with pumpkins and all things fall right now.  I already have a bunch of pumpkin decor, mainly glass and ceramic ones, but I just bought another one, and then I also bought some cute mini pumpkins because I have been walking past them on display at work and they were calling to me!  I am also loving all things pumpkin flavored! I have been making pumpkin spice lattes at home, and I just decided to make a delicious 6 Ingredient Pumpkin Spice Ice Cream last week!  It is still warm here, we are not yet into the chilly fall weather, so it is the perfect time for some fall flavored ice cream to be made!

    This one is super simple to make!  It only has 6 ingredients, and if you used part of a can of pumpkin for something (which is what I did, when I made a pumpkin spice latte mix) you could use the rest for this!  I used a coconut milk base, because I find that it makes the creamiest ice cream and I always have some on hand in my pantry.  I also added some smooth almond butter to this, because I wanted it to be rich and creamy like the ice cream you get in shops!  If I am going to indulge, I like to indulge and have really good ice cream.  Which is why I hardly ever buy store bought, I can make good ice cream at home!

    To sweeten this ice cream, I used medjool dates.  Because I like to eat fruit sweetened stuff much of the time, and dates are about as natural as sweeteners come.  Plus they don’t add a bunch of excess moisture to the ice cream (moisture makes it more icy), and they have a lovely caramel brown sugar flavor that goes so well with pumpkin!  If you do not have a high speed blender, and you end up with little flecks of dates and you want a super smooth ice cream you can always strain the mixture.  But I find that my vitamix blends them up so you don’t even know they are there!  Lastly I flavored the ice cream with pumpkin spice mix (it contains ginger, cinnamon, nutmeg and cloves), and a touch of vanilla!

    This ice cream turned out so delicious!  It tastes like pumpkin pie, but more rich and creamy like a pumpkin frozen mousse!  It has just the right amount of spice and sweetness in my opinion.  If you are a pumpkin spice lover and obsessed with all things pumpkin like me right now, definitely give this 6 Ingredient Pumpkin Spice Ice Cream a try!  It is really good with apple crisp too!

    6 Ingredient Vegan Pumpkin Spice Ice Cream
    Makes about 3 ½ cups

    Ingredients:

    Ice Cream Base:

    • 1 15 oz can organic full fat coconut milk
    • 1 cup organic pumpkin puree
    • 1/2 cup almond butter
    • 3/4 cup pitted medjool dates (if they are not soft, soak them in filtered water 30 minutes and drain well before using)
    • 1 1/2 tsp pumpkin spice mix
    • 1 tsp pure vanilla extract

     

     

     

    Directions:

    1. To make the ice cream base, blend all ingredients in a high speed blender until smooth.  Pour into an ice cream machine, and process according to package directions.  Or, if you do not have an ice cream maker, pour into a bowl, place in the freezer and stir every 30 minutes until the consistency of soft serve.
    2. Once the ice cream has finished churning, pour it into a freezer container with a lid, cover and place the ice cream in the freezer and allow it to freeze until firm enough to scoop, which takes at least 2 hours.
  • Lavender Vanilla Iced Latte

    Lavender Vanilla Iced Latte

    While we were in Wisconsin for our anniversary trip last month, we stopped by a lavender farm shop called Island Lavender and it smelled so amazing!  Lavender is one of my favorite scents, and it was really tempting to buy so many things from the shop!  We did buy some lavender, and other lavender scented goodies like teas and soaps, but it also may have influenced what I ordered for flavors whenever we stopped at coffee shops along the way, because I became quite fond of lavender lattes.  I am a coffee lover, so before the trip, I scoped out locally owned coffee shops to stop at every day.  I ordered lavender lattes at least 4 times. Iced or hot, they are one of my favorite flavors now, and if I see one on a menu I am tempted to order it, especially during the summer.  I know it sounds kinda bougie, but if you are a lavender lover like me and you have tried one I am sure you know why I love them! And as I found out last weekend, they are really easy to make at home too! Since we are still technically in summer, I made an Lavender Vanilla Iced Latte and it turned out fabulous!

    I always love it and appreciate it when coffee shops make their own house made syrups, and it is really quite simple to do if you would like to make your own deliciously flavored drinks at home!  You just make a simple syrup with half water, half sugar then add your flavors for infusion.  This time I used regular sugar because I wanted to create a vibrant purple syrup with the lavender, but you could use other sweeteners like brown sugar, coconut sugar or maple syrup if you are doing something fall flavored (I will be posting a recipe using that soon, because I also made a coffee drink with that last weekend). Also, a note on this syrup, I chose to add butterfly pea flowers in order to tint it purple because I think that is fun!  I happened to have a large bag on hand just waiting to be used.  The thing about them though is that they tint the liquid blue and you have to add a touch of lemon to make it purple, which is what I did, in case you are wondering about the small amount of lemon in my syrup recipe. You can not taste the lemon when you make the drink though. The butterfly pea flowers are optional, and if you do not have them and want a simpler recipe, you can just infuse with the lavender. In about 5 minutes you have a delicious syrup that you can keep in the refrigerator for a month!

    I don’t have an espresso maker, so I just used strong brewed coffee and it worked out great!  I used oat milk for this because it is my absolute favorite, especially in coffee.  I frothed the milk and syrup, and a touch of vanilla together before adding it to make it a little more smooth, and it worked out perfect!  Lastly I topped it off with some coconut whipped cream just to be fun.  I know that is not traditional for a latte but I was feeling indulgent that day.  If you are wondering where you get a can of coconut whipped cream from, Aldi sells it and it is awesome!

    This drink turned out so delicious!  It was so balanced, just the right amount of sweetness with the light scent of lavender and vanilla, so smooth!  It was delicious iced, and this is probably how I will enjoy it for the last few days of summer, but I tried it in some hot coffee as well and it was awesome!  If you are a lavender fan, definitely give this  Lavender Vanilla Iced Latte a try! Or maybe use it to switch up from all the pumpkin spice lattes for a bit.

    Lavender Vanilla Iced Latte

    Makes 1

    Latte:

    • 1/2 cup ice
    • 1 cup strong brewed coffee
    • 1-2 Tbsp lavender vanilla syrup (depending on how sweet you like it), recipe follows
    • 1/4 tsp pure vanilla extract
    • 1/2 cup oat milk
    • Coconut whipped cream (optional for topping)

    Instructions:

    To make the latte, add the ice and coffee to a tall glass. In a smaller glass, blend or whisk the lavender syrup into the milk, then pour over the coffee in the glass. Top with whipped coconut cream if desired.

     

    Lavender Syrup

    Makes 1 cup, 16 servings

    • 1/2 cup granulated sugar
    • 1/2 cup boiling water
    • 1 Tbsp dried lavender flowers
    • 1 Tbsp butterfly pea flowers (optional for color)
    • 2 tsp lemon juice (use if using butterfly pea flowers to turn it purple)

    Instructions:

    In a measuring cup, combine all of the syrup ingredients and stir to dissolve sugar. Let sit for 5-7 minutes, then strain into a jar to remove the solids, and chill. Keeps in the refrigerator for a month.

     

  • Vegan Apple Cinnamon Sweet Rolls

    Vegan Apple Cinnamon Sweet Rolls

          

    Apple season is in full swing!  Although I have yet to make it to the apple orchard this year, I really want to go soon, I love going there are picking my own apples!  However I did recently buy some apples at a farm market when we visited Door County Wisconsin recently.  They were the first of the season, and they were delicious!  I had just enough left to make something, so I decided to make some Vegan Apple Cinnamon Sweet Rolls!  I have been wanting to make these for a while, I got the idea last year but didn’t get around to it so I had to do it this year!  I made these after work one day last week because they just sounded good!

    I actually really like making yeasted dough when I have the time, it is kind of relaxing and satisfying to knead it!  To think I used to be intimidated by it back in the day, but it is really nothing to worry about so long as your yeast is fresh, and you don’t add overly hot water to it. I had a foods class in high school, and the teacher would always say, add warm water but not too hot, you don’t want to kill the yeasty beasties!  I still say that to myself now lol when I am adding the water. It should be about 105-110F degrees but not hotter. Another note on the yeast, if you choose to use rapid rise yeast in this recipe, then it rises in about half the time, so keep an eye on it, and it should be done rising in half the noted time. I have made my rolls with it before and it works just as well.

    I scented the dough with cinnamon and vanilla, and I used granulated sugar this time because it was what I happened to have on hand, but you could use maple sugar, coconut sugar or even brown if you prefer.  Also, I used whole wheat pastry flour because it is what I had but if you wanted to use regular all purpose flour, that works too, I have used the same amount in my roll recipes before with good results (I use the same base roll recipe for most of my sweet rolls and just change the flavorings). For the filling, I used a combination of chopped apples, apple jam that Eric’s Dad made, and some maple syrup and it was just the right amount of sweet!

    Lastly, I topped these off with a vegan cream cheese frosting, because cinnamon rolls have to have a good frosting!  I used a combination of vegan butter and cream cheese with a little vanilla and powdered sugar to sweeten it.  If you wanted a less sweet topping, you could use the glaze that I used on my Strawberry Sweet Rolls instead, it is made with coconut butter and no refined sugar.  Anyways, these rolls turned out sooo good!  They were soft and fluffy, the sweet cinnamon apple filling tart and sweet and flavorful, the perfect partner for the rich cream cheese frosting!  If you are loving apple desserts as much as I am right now, definitely give these Vegan Apple Cinnamon Sweet Rolls a try!

    Vegan Apple Cinnamon 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, but you want to keep it below 105 degrees)
    • 1/4 cup granulated sugar, maple sugar or coconut sugar
    • 1 tsp pure vanilla extract
    • 1 tsp sea salt
    • 1 Tbsp ground flax seed, mixed with 3 Tbsp filtered water
    • 1/2 tsp cinnamon
    • 3 1/2 cups whole wheat pastry flour or as needed

     

    Filling:

    • 1 cup finely chopped apples
    • 1 cup apple jam or apple butter
    • 2 Tbsp maple syrup
    • 1/2 tsp cinnamon

     

    Frosting:

    • 1/2 cup vegan butter (I used Earth Balance, one stick), softened
    • 8 oz vegan cream cheese (I used Kite Hill)
    • 1 tsp pure vanilla extract
    • 2 cups powdered sugar

     

    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 yeast, coconut milk, sugar, vanilla extract, salt and flax mixture, cinnamon and mix together to combine.
    3. Add 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 a 9×9 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 together the butter, cream cheese and vanilla until smooth, then beat in the powdered sugar 1 cup at a time until smooth.
    16. Spread the frosting over the rolls, and enjoy!

    These keep covered and refrigerated for up to 1 week.

  • Roasted Veggie Burrito Bowl

    Roasted Veggie Burrito Bowl

    Many people think that vegan food consists of just salads, and that we go hungry a lot of the time, but that couldn’t be further from the truth.  Every meal I make, I create things that will satisfy me and fill me up, especially dinner because I have more time to cook in the evening (lunches are usually stuff I make ahead of time).  One of my favorite things to make is hearty bowls.  Bowls filled with lots of veggies, grains and beans, and whatever I happen to have on hand. One specific bowl I have been making however on the days I have longer runs and I am really hungry though is this Roasted Veggie Burrito Bowl!

    I started making it because I was craving fajita veggies from my favorite Mexican restaurant but I decided to just roast them and add them to my bowl.  This current bowl has all of my favorite veggies.  Roasted bell peppers, mushrooms, and zuccchini.  Plus avocado and jalapenos from my garden and local sweet corn.  As a side note, the corn is so freaking amazing this time of year, how could I not include it?! I also like to include a good amount of greens at the bottom. I pretty much add a bunch of greens to every lunch and dinner.

    For the beans I used pinto seasoned with chili powder, cumin, garlic, lime, sea salt and cilantro and they are so good and flavorful!  If you are one of those people who hates cilantro feel free to leave it out or add a little oregano instead.  Lastly cooked brown rice is at the center of the bowl. This meal is so good and so satisfying I am not going to lie, I have made it at least once a week for a few months now.  I know you could just go to Chipotle and get a bowl, but home made is sooo much better!  If you love Mexican inspired flavors, definitely give this Roasted Vegetable Burrito Bowl a try!

    Roasted Veggie Burrito Bowl

    Makes 2

    Ingredients:

    • 1 large red bell pepper, cut into 2 inch chunks
    • 1 medium zucchini, cut in half and sliced
    • 1 small onion, cut in half, then cut into wedges
    • 1 large portabello mushroom, sliced 1/4 inch thick
    • olive oil or avocado oil spray
    • sea salt
    • 1 ear organic sweet corn (alternatively you can use 3/4 cup frozen kernels)
    • 1 1/2 cups cooked pinto beans (canned is fine, just rinse and drain them first)
    • 1 garlic clove, minced
    • 1/2 tsp cumin
    • 1/2 tsp chili powder
    • 1/4 tsp sea salt (or to taste)
    • juice of one lime
    • 2 Tbsp chopped cilantro
    • 1 cup cooked brown rice
    • 4 large handfuls greens (romaine, spinach or arugula are my favorite)
    • 1 sliced jalapeno (optional)
    • 1 sliced avocado
    • 1/2 cup salsa
    • hot sauce for serving (optional)

     

    Instructions:

    1. Preheat the oven to 375F and line a large sheet pan.
    2. Spread out the peppers, zucchini, onions, mushrooms and corn (you can keep it on the cob if using a cob) on a sheet pan, and spritz with a little olive oil or avocado oil. Sprinkle with sea salt, and place in the oven.  Roast until the veggies are just tender and starting to brown at the edges, about 30 minutes.
    3. Meanwhile, in a pan on the stove, add the beans, garlic, cumin, chili powder, sea salt, lime juice and cilantro and cook over low heat until heated through.
    4. When the veggies are done roasting and the beans are hot, to assemble the bowls, add some greens to the bottom of each bowl, then add half the rice to each bowl, followed by the beans, roasted vegetables (cut the corn off of the cob first before adding it), avocado, sliced jalapenos, salsa, and then sprinkle with hot sauce if desired.
    5. Serve!

     

  • Vegan Peaches and Cream Scones

    Vegan Peaches and Cream Scones

    On weekends, I like to enjoy a treat with my coffee.  Whether that be a slice of cake, a brownie, or something more brunchy like a cinnamon roll or a scone.  I do love scones with coffee!  But they have to be good scones, I am really picky.  The deli I formerly worked in made scones that our customer loved, and the lady that originally made them and taught me how to make them had a technique for making them the perfect texture!  You didn’t want to mix the dough too much just enough to make it hold together and leave it a little lumpy.  This created pockets of the fat you used (she used butter in hers, I use coconut oil), and flakey scones that were tender on the inside and just the right amount of crunch on the outside (but not dry like some scones).  I used her technique to create my own vegan scone recipe which I think is pretty darn good.  I used to sell a lot of mine at the deli!  But I still like to make them at home. So this past weekend, I made some Vegan Peaches and Cream Scones!

    I had a bunch of ripe peaches on hand and I like to make goodies with them besides just eat them.  I was missing the work scones, since I do not make them at my new job so I whipped some up just in time for my weekend!  I used whole wheat pastry flour for the base of these which differs from the work ones, since they used all purpose flour.  But if you wanted them to be more bakery style by all means use the all purpose, or if you want them to be gluten free, I can recommend Bob’s Red Mill gluten free all purpose baking flour as a good substitute (1:1).  I have used it before with good results.  The scones are pretty simple ingredient wise, just the flour, baking powder a touch of salt, and sugar for dry ingredients. You can use either white sugar, maple sugar, brown sugar or even coconut sugar (the latter though is probably my least favorite because it doesn’t blend in as well).  Maple and brown are my favorite!

    Then you mix in the coconut milk and vanilla and fold in the peaches. Like I mentioned earlier, the secret to these is all in the mixing. You do not want to over mix these like a cake batter or something, you want to mix the dry ingredients, leave pockets of coconut oil (like pea sized pockets or slightly larger), then just mix until combined and lumpy when you add the wet ingredients and peaches.  Don’t worry if it looks weird, it will all melt together beautifully in the oven while baking!  They smell so heavenly as they bake too!

    You might need to reshape with two bench scrapers, to keep the nice shape since they spread a little but they come out so nice at the end! These scones are scrumptious!  Flakey and tender on the inside with jammy peaches, scented with vanilla and a crispy sugar coating on the outside thanks to the turbinado I sprinkle on them before baking!  They are perfect with mid morning coffee or tea!  It is 100% worth it to make your own scones versus just buying most of the store bought ones. I can honestly say the ones at the deli I used to work at, the ones I sold are hands down the best I have had compared to the dry dense ones you buy at other places!  If you want to enjoy some delicious scones, give these Vegan Peaches and Cream Scones a try!

    Vegan Peaches and Cream Scones

    Makes 8

    Ingredients:

     

    • 3 cups organic whole wheat pastry flour* or organic all purpose flour
    • 3/4 cup maple sugar or brown 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 pure vanilla extract
    • 2 cups sliced ripe peaches
    • coconut milk for topping (if needed)
    • turbinado 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 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 coconut sugar.
    8. Place in the oven and bake for about 15 minutes , then after about 15 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 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 Peach Cobbler with Hazelnut Biscuits

    Vegan Peach Cobbler with Hazelnut Biscuits

     
    Peach cobbler is a quintessential summer dessert, something that is awesome made about mid August when the peaches are in season and at their best!  The peaches at the store just looked so good the other day, and I hadn’t had any yet this year, so I decided to buy a bunch.  They were also on sale, so I figured why not?!  It turned out they were perfectly ripe, sweet, and ready to eat!  So besides just enjoying some as they were, I decided to make some Vegan Peach Cobbler with Hazelnut Biscuits!
    The filling didn’t need much for flavoring since the peaches were so good on their own, so I just added a touch of lemon juice and vanilla, and a little maple sugar to sweeten them.  I use much less sugar in my cobblers than a traditional cobbler because I like to be able to taste the actual flavor of the fruit and let it shine! I just add a little bit of flour to thicken the juices a little so that it is not watery and it comes out perfect!
    For the biscuits, I use my scone dough, but with nut meal mixed in to make them extra rich and delicious! I used hazelnut meal this time, since that is what I had on hand and the flavor is lovely with peaches.  The dough isn’t quite as fussy as scone dough thanks to the nut meal, and they are pretty easy to make!  I like to cut them into cute little shapes on top of my cobbler, but if you wanted to just cut them into circles or squares or something if you didn’t have a small cookie cutter, that would work also!  If you wanted to make the biscuits with gluten free all purpose flour instead of the whole wheat pastry flour for a gluten free option, you can sub it 1:1.
    The cobbler turned out super delicious!  The peaches were all jammy and bubbly, sweet and delicious, the tender vanilla scented hazelnut biscuits the perfect topper for them! This is perfect served warm with some vegan ice cream or coconut cream!  If you have lots of ripe peaches on hand, definitely give this Vegan Peach Cobbler with Hazelnut Biscuits a try this summer!
    Vegan Peach Cobbler with Hazelnut Biscuits

    Serves 4

    Fruit:
    • 3 cups sliced fresh organic peaches
    • 2 Tbsp maple sugar or brown sugar
    • 2 Tbsp organic whole wheat pastry flour
    • 1 tsp lemon juice
    • 1 tsp pure vanilla extract

     

    biscuit topping:
    • 3/4 cup organic whole wheat pastry flour
    • 1/2 cup hazelnut meal
    • 2 Tbsp maple sugar or brown sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract
    • Turbinado sugar for topping (optional)

     

    6 inch wide ovenproof bowl or pie plate

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, sugar, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, hazelnut meal, sugar, baking powder, and salt. Cut in the oil with your hands or a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces (I like to use my hands because I can feel when it is properly blended). In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. You can re-press together scraps if you have some left over and re-cut them also to use them all up. When all biscuits are on top of cobbler, sprinkle with turbinado sugar and return to the oven.
    4. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they 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 Vanilla Confetti Cake

    Vegan Vanilla Confetti Cake

    It is always a good occasion for cake as far as I am concerned. Which is why I decided to make this Vegan Vanilla Confetti Cake randomly this week.  I had 3 weeks off from working between my old job and starting a new one and I am not used to having all of this free time. So baking a cake, something I love doing seemed like the perfect thing to do!  Also, if any of you have been following me on Facebook, you might have noticed my business page got hacked and since I am unable to do anything about it (believe me I have tried everything) since my personal account was hacked then deleted too, I had to create a new page.  I am sort of bummed about it and since I am starting over, I thought why not create a new cake to spruce up the cover photo for the new page.  If you could all do me a favor though, if you happen to follow my old page, please unfollow and unlike it and report the page because I have no control over it and will no longer be posting content there and the hackers are just posting low quality videos, some of it not vegan at all (meat and planetary destruction) from Tic Toc that have nothing to do with my blog.  I really just want it deleted but Facebook is not responding to my requests so I thought maybe if a bunch of people report it they might listen.  You can follow my new page through my social links at the bottom of this blog if you like and I would really appreciate that!  Anyways, on to better things!

    Like this cake!  I have been wanting to make it for a few months now so I am happy I finally got around to it!  Even bought some vegan sprinkles that have been sitting in my cupboard I could finally put to use!  The vanilla cake batter for this is really simple to make no special instructions, just that once all of the ingredients are added you beat it for 1 minute with a hand held mixer.  Yes, I use a hand held mixer most of the time because although I have a stand mixer it is more clean up and before I had it I always used a hand held.  I used whole wheat pastry flour but if you wanted to use regular AP flour you definitely could and the cake would be slightly lighter in color.  Also, in addition to the vanilla I added to the batter, I also added a touch of almond extract because my Grandma liked to do that with her cakes and it gives them a lovely aroma!

    I love how the sprinkles make the batter look like it has confetti, that is why I am calling it confetti cake.  The cakes baked up beautifully and make my kitchen smell amazing!  It definitely put me in a better mood and I couldn’t wait for them to be finished!  But first I made a vegan buttercream frosting scented with vanilla and a little bit of almond as well and it was so luscious and delicious!

    When the cake was finished and it was time to sample it I was super excited!  It is not often I make a plain vanilla cake despite the name of my blog, but it is honestly my favorite!  Who says vanilla is boring?!  It is after all the number one favorite flavor for a reason!  The cake was totally heavenly!  Soft and light, scented with vanilla and almond the rich creamy frosting the perfect accompaniment to it!  If you are a vanilla person like me, you definitely need to try this Vegan Vanilla Confetti Cake!  Don’t wait until it is someone’s birthday either, you should make it just because!  And if you have a small family like me, I can tell you it freezes beautifully for if you need a pick me up on another day down the line (I freeze the leftovers from all my cakes for this reason).   I hope you all have a wonderful weekend!

    Vegan Vanilla Confetti 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
    • 1/2 cup vegan sprinkles

     

    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

     

    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. Whisk in the sprinkles until distributed.
    5. Pour the cake batter into the prepared pans, dividing evenly between them.
    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.  Sprinkle cake with more vegan sprinkles to decorate if desired.
    13. Serve the cake and enjoy!

     

  • Vegan Raspberry Rose Gelato

    Vegan Raspberry Rose Gelato

    It has been really hot and humid here in Minnesota lately and I couldn’t think of anything more lovely than some home made cooling ice cream, so I decided to make some yesterday!  Although popsicles and granitas are delicious and light, I really wanted some rich and creamy more along the lines of gelato.  Like something you would get in an ice cream shop!  I also wanted to use ingredients that I had on hand, so I decided to make a Vegan Rasberry Rose Gelato!

    The combination of sweet berries and rosewater is a match made in heaven!  Honestly it is a combo that I should use more often, especially in the summer!  I got my rosewater from a local business called House of Halva and it is a good sized bottle that has lasted me a while.  For this ice cream base, I used a combination of coconut milk and raw almond butter because it makes it so rich and creamy!  But if you preferred to make it with cashew butter that would also be delicious, I just didn’t happen to have any.  I had the almond because I make my own at home for other recipes.

    To sweeten the gelato, I used dates, because they are just the right amount of sweet and don’t add a bunch of moisture to the ice cream. They might tint the color a little more brown than vibrant but I don’t mind.  If you didn’t want to use dates, you could use about 1/3-1/2 cup maple syrup or agave nectar, it just might turn out a little more icy.  I used frozen berries this time, but you can use fresh or frozen, whichever you have on hand.  I scented this with the rosewater I mentioned earlier and a little vanilla and it was perfect! The ice cream base tasted delicious, and I could not wait to try it frozen!

    The ice cream turned out sooo heavenly!  Rich and creamy, just the right amount of sweetness and tartness from the raspberries with the heavenly aroma of vanilla and rosewater!  The texture was perfect too, it reminded me of a gelato, which is why I am calling it that (even though I know someone might come at me and claim that it is technically not because it doesn’t have eggs yada yada yada, but guess what?  This is a vegan page).  If you are looking for something to cool off with and indulge in this summer, definitely give this Vegan Raspberry Rose Gelato a try!

    Vegan Raspberry Rose Gelato
    Makes 3 cups

    Ingredients:

    • 1 15 oz can full fat coconut milk
    • 1/2 cup raw almond butter
    • 1 1/2 cups frozen or fresh organic raspberries
    • 3/4 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 rosewater

     

    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 Brownie Caramel Ice Cream Cake

    Vegan Brownie Caramel Ice Cream Cake

    It has been warm every day here in Minnesota, and although I am somewhat getting used to it, ice cream still always sounds good.  I like a dish of regular ice cream, but this week I decided that what sounded really good was an ice cream cake!  I always loved Dairy Queen ice cream cakes growing up, especially that gooey fudge in the middle and crunchy cookies (because I am a big texture person).  So now when I make an ice cream cake I love add ins!  This time I made a Vegan Brownie Caramel Ice Cream Cake and it turned out awesome!

    I had a few pints of vegan vanilla ice cream on hand and rather than just scoop it into a bowl with toppings like I usually do, it became this cake. Do I usually make my own ice cream?  Yes.  But I was gifted this ice cream, and I feel like when you are making a cake with ice cream it is a lot easier to make it with store bought for one less step. I used vanilla but honestly if you are a chocolate lover I feel like this would be awesome with chocolate as well!  For the crust, I decided to make it brownie, and what I ended up doing was one batch of brownie batter, half of which became the crust, and the other half was to be crumbled into the cake.  It worked out perfectly, and Eric and I enjoyed a few of the leftover scraps that didn’t make it into the cake as I waited for it to set up.

    I decided to make a date caramel to swirl into the cake. It was either that or fudge, but honestly date caramel is my favorite and I already had other chocolate elements to this cake. Date caramel is really easy to make in a high speed blender, for mine I just used dates, cashew butter, maple syrup, sea salt, vanilla and water and it came out lovely!  The last element of the cake was adding in chocolate chunks for another addition to texture elements.

    This cake turned out heavenly!  This is perfect for summer, and I think I would have enjoyed this much more than an ice cream cake as a kid for my birthday.  Maybe you have a birthday coming up, and you could make this Vegan Brownie Caramel Ice Cream Cake for it (or have someone else make it), or you could make it because ice cream cake is amazing!  Either way, you should definitely give this a try if you are craving something sweet!

    Vegan Brownie Caramel Ice Cream Cake

    Ingredients:

    Brownie Crust and chunks:

    • 1 cup brown sugar
    • 1/4 cup melted coconut oil
    • 2 Tbsp ground flax seeds
    • 1/4 cup filtered water
    • 1 tsp pure vanilla extract
    • 1/2 cup cocoa powder
    • 1/2 cup flour
    • 1/4 tsp sea salt
    • 1 tsp baking powder

    Caramel:

    • 2 cups soft, pitted medjool dates (if they are not soft, soak them in water 30 minutes and drain before using)
    • 1/3 cup raw cashew butter or almond butter
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup filtered water

    For assembly:

    • 2 1/2 cups vegan vanilla ice cream, softened (I used store bought this time)
    • 1/2 cup chopped dark chocolate chunks

    Instructions:

    1. Preheat the oven to 350F degrees, and line 1 6 inch spring-form cake pan, and one regular 6 inch round cake pan with parchment.
    2. In a bowl, whisk together the sugar and coconut oil.  Then in a smaller bowl, mix the flax seeds and water, then add to the sugar mixture along with the vanilla extract and whisk until smooth.
    3. Add the cocoa powder, flour, sea salt and baking powder and mix until smooth.
    4. Pour into the two prepared 6 inch pans, and place in the oven.  Bake for about 25 minutes until the brownies are set and starting to pull away from the sides.
    5. Remove from the oven and let cool.
    6. Chop the brownie in the regular 6 inch cake pan up into 1/2 inch cubes and set aside.
    7. Meanwhile, to make the caramel, combine dates, cashew butter, maple syrup, sea salt, vanilla and water in a high speed blender and blend until smooth. Set aside.
    8. When ready to assemble, pour half the ice cream over the brownie base in the spring form pan, smoothing it out to the sides.  Drop some of the caramel over it by the Tbsp and swirl with a knife.
    9. Sprinkle some of the brownie pieces over that, and half the chocolate chunks.
    10. Spread the remaining ice cream over that, then repeat with the caramel (you may have extra for serving), brownie chunks and chocolate chunks.
    11. Place in the freezer and allow to set for at least 4 hours until firm enough to slice.
    12. Slice into pieces and serve!

     

  • Vegan Instant Pot Chickpea Chili

    Vegan Instant Pot Chickpea Chili

    I have always loved chili.  My family didn’t really make it, they just made regular soup and stew usually.  But my friend’s Dad that lived next door to us made the best chili, and the ingredients in it were grown in their garden.  It was spicy, since they grew hot peppers, but it was so good! Now, as an adult I make my own vegan chili and I enjoy it so much I make it every week for a few meals.  I vary the recipe somewhat, but this is my latest version which I discovered by using what I had on hand.  Vegan Instant Pot Chickpea Chili!  Yes, I always use my Instant pot since it makes it super easy and that way I can walk away and do other things while it is cooking and not burn it.

    I start off with celery, onions, jalapenos and garlic in my chili.  I am not a big fan of carrots in my soup, since I feel like they flavor it too sweet in a weird way, but I like the savory celery and onions.  I like jalapeno in the chili to add a little kick.  But sometimes I will use even hotter peppers like habaneros if I have those.  I use plenty of canned tomatoes in my chili as well, and I like the combination of oregano and cilantro for my herbs.

    I like to add plenty of spices as well.  Cumin, coriander, and chili powder are always staples in my chili, but I have begun to add turmeric recently and I really enjoy it in there!  I have mostly made my chili with black beans or pinto beans in the past, but I had chickpeas on hand when I came up with this recipe so that is what I used, and I really loved them in here! Lastly, a splash of apple cider vinegar and some sea salt and the combination of flavors in this are really delicious!

    I have always enjoyed topping my chili with things too, it used to be cheese and sour cream, but I now like to do brown rice, avocado and green onions.  It is so delicious and this is my favorite savory meal as of lately.  If you are looking for something to make for dinner, this Vegan Instant Pot Chickpea Chili is delicious! I have also included directions below if you want to make it the old fashioned way not in an instant pot as well.

    Vegan Instant Pot Chickpea Chili
    Serves 2-3

    Chili:

    • 1 yellow onion, diced
    • 1 jalapeno, minced
    • 1 small bunch celery, sliced
    • 2 garlic cloves, minced
    • 1 small bunch cilantro, chopped
    • 3 cups diced tomatoes (canned are fine)
    • 1/2 tsp sea salt or to taste
    • 1 tsp chili powder
    • 1/2 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 1/2 tsp turmeric
    • 1 Tbsp cider vinegar
    • 1 1/2 cups cooked chickpeas
    • cooked brown rice for serving (I used jasmine rice)
    • Sliced avocado for serving
    • sliced green onions for serving

     

    Instructions:

    1. In an Instant Pot, combine all ingredients but the beans.
    2. Put on the lid, and set to the soup/broth setting for 40 minutes with the keep warm setting turned off. (Alternatively, if you are not using an Instant pot and are cooking on the stove, add to a regular pot, bring to a boil, and lower to a simmer with the lid on.  Cook on low heat for about 20 minutes or until the veggies are getting tender.)
    3. When the Instant Pot is done cooking, let it set until the pressure valve goes down by itself, then open it and add the beans and stir in.
    4. Remove from heat, and serve with the rice in bowls topped off with the avocado slices and green onions.

     

     

  • Vegan Blueberry Vanilla Layer Cake

    Vegan Blueberry Vanilla Layer Cake

    For my Birthday every year I like to bake myself a cake, this year wouldn’t be any different. I  had a Vegan Vanilla Blueberry Layer Cake in mind way in advance, I had bought the ingredients, then this week happened and I almost delayed making the cake (but didn’t because I am posting it obviously).  It was quite the roller coaster of things last week, starting last Monday finding out that the store of the deli I work at currently will be closing at the end of the month and my last day would be Thursday.  Now, I have been there 16 years, and so I was really sad about it because I love the people I work with and it has become kind of a second home.  But I started applying for jobs right away so I know I will survive and be ok even if I will miss everyone.  Then on Wednesday someone hacked my Facebook and posted banned content, so Facebook has suspended my personal page, I may never get it back (depends on what they decide after 30 days), and I can not access my Fragrant Vanilla Cake business page, and that may be deleted too if my personal page is.  So I apologize to anyone who has tried to message me or if I haven’t answered comments, because I am not able to access the page. If you want to ask me a question I will get the message if you message me on Instagram or post a comment on here.

    But anyway, back to the cake I planned on making. I decided to make it anyway despite all the stuff going on because baking cheers me up!  It is fun to make cake after all and it sounded really good.  Eric’s Dad gave me some blueberry jam, so that is what made me think to make a Vegan Vanilla Blueberry Layer Cake in the first place.  I thought it could have a blueberry frosting too and vanilla cake layers.  So, I made a classic vanilla cake for the cake layers.  I used whole wheat pastry flour, but if you wanted to use regular AP flour you could use that instead. Or if you wanted it gluten free, you could use gluten free all purpose flour, I like Bob’s Red Mill all purpose baking flour, I have used it before with success.

    The cakes smelled heavenly while baking!  I baked them a day ahead of time, and then frosted them the next day.  I usually do this with cake, because that way I can ensure it is cooled completely and I feel like it is more sturdy. I made a blueberry vanilla buttercream frosting with blueberry powder to give it a lovely purple color.  How do you make blueberry powder?  By blending freeze dried blueberries in a blender until they are a fine powder.  It gives the frosting a wonderful flavor as well! I filled the cake with Eric’s Dad’s Jam and it was perfect!

    This cake turned out so heavenly!  The cake was soft and delicious, scented with vanilla and it paired perfectly with the gooey blueberry jam and rich sweet blueberry buttercream frosting! It definitely cheered me up and made the perfect Summer Birthday cake!  If you love blueberries, definitely give this Vegan Vanilla Blueberry Layer Cake a try!

    Vegan Blueberry Vanilla Layer Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp maple sugar or granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp 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
    • 1/2 cup oat milk (I used Oatly) or other plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp oat milk (or you can use whatever plant based milk you prefer), add 3 then if needed add another if frosting comes out too stiff
    • 1 tsp pure vanilla extract
    • 1/2 cup freeze dried blueberries, blended in a blender until they are fine powder
    • 3 1/2 cups powdered sugar

     

    Filling:

    • 1/3 cup blueberry jam

     

    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, milk, and vanilla and beat with an electric mixer for about a minute (or a little longer 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 25-30 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 blueberry powder, and then 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 that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).
    10. Spoon the jam into the middle of it and spread out evenly to the barrier frosting.  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!

     

    Notes:

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time slightly until the cakes are baked through about 30-35 minutes.

  • Vegan Raspberry Jam Bars

    Vegan Raspberry Jam Bars

    I love any dessert with a crumbly streusel type topping, like fruit crisp or pie and these Vegan Raspberry Jam Bars! I have been wanting to make these for a while, since I have a good amount of Jam from Eric’s Dad.  He makes the best jam and he sent us a whole bunch! The raspberry is my favorite, he makes it with the berries he grows in his back yard.  We learned how to make some when we visited him last year (he lives a few states away), but he is the jam master. I used to love jam bars growing up so I thought I would make a veganized version. I have made other jam bars, but they were more complicated ones with nuts and whatnot in them, and I just wanted simple ones like the ones I remembered this time.

    I love these because they are easy to make. Bars are awesome in that way, there is no rolling required or anything.  Which is why my Mom turned a lot of her cookies into bars.  Th dough for these jam bars is almost like oatmeal cookie dough. I used a combination of whole wheat pastry flour and rolled oats for the base.  These are ingredients that I always have on hand, especially the oats because I have eaten oatmeal every day since I was in high school.  Plus I love oatmeal cookies.  If you don’t happen to have whole wheat pastry flour you can use regular all purpose flour and that will work just fine. I am all about trying to use what you have on hand and not make extra trips to the store.

    Instead of the butter that was in the original bars, I used coconut oil in these and it worked perfect!  It gives it a nice sweetness and the same amount of richness.  Instead of eggs I used flax eggs (1 Tbsp ground flax seed mixed with 3 Tbsp water  = 1 egg), because I use these a lot at work in my vegan baked goods with good results.  You can use either maple sugar or brown sugar in these, either are delicious.  The dough was delicious before I even added the jam!  Yes, I like to sample dough, that is one of the best parts of baking!

    I wanted a good thick layer of jam so I added 1 1/2 cups, because I feel like a lot of jam bars don’t have enough and it is important!  They are called jam bars after all. Once I added the jam, popped them in the oven and they were baking they smelled amazing!  I could not wait to try one.  But I waited until the next day since I made them at night and I wanted them to cut nicely.  They turned out super delicious!  Sweet, tart gooey raspberry jam, just the right amount with a buttery crunchy oatmeal topping and crust!  These are so simple but so good!  If you are in the mood for something sweet, give these Vegan Raspberry Jam Bars a try!

    Vegan Raspberry Jam Bars

    Makes 16

    Ingredients:

    • 1 1/2 cups rolled oats
    • 1 1/4 cups vegan whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup melted coconut oil
    • 1 cup maple sugar or brown sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 1/2 cups raspberry jam

     

    Instructions:

    1. Preheat the oven to 350F, and line a 9×9 pan with parchment.
    2. In a large bowl, combine the oats, flour, baking soda, sea salt, and set aside.
    3. In another bowl, mix together the coconut oil, maple sugar, flax mixture and vanilla, then mix into the oat mixture until well combined. Set aside.
    4. Press 2/3 of the oat mixture into the 9×9 inch pan evenly, then spread the jam over it. Sprinkle with the remaining oat mixture and place in the oven.
    5. Bake for 30 minutes, then remove from the oven and let cool completely before cutting into 16 bars.
  • Vegan Raspberry Banana Cake

    Vegan Raspberry Banana Cake

    You would think that it being summer and hot outside would deter me from heating up my oven to bake things but it really doesn’t at all, because when I get it into my head that I want to bake something I go for it, hot kitchen at all.  I am used to working in a hot kitchen anyway at work, so it’s still slightly cooler at home!  I was craving cake last weekend, so I decided to use ingredients that I had on hand and make a Vegan Raspberry Banana Cake!  When I make cakes, I usually do layer cakes, or cupcakes, but this time I decided to do just a simple one layer cake, because I wanted to make a banana cake with a raspberry jam swirl, and I didn’t think it would hold up as well in a layer cake type cake. Plus, the last time I made a single layer cake was when I was in high school making a boxed cake mix with pre-made frosting. It was about time I made one as an adult, plus I know not everyone wants to make a layer cake so this will be the perfect recipe to share with anyone who feels that way.

    For the cake portion, I used one of my vanilla cake recipes modified with banana, which turned out really well because it was moist and soft but not too heavy.  Also because of the banana it happens to have less oil than it otherwise would.  It is a really simple batter that comes together fast nothing too fussy, but it does require beating it for a minute with an electric mixer (or about 3 minutes if you are whisking by hand). But that is nothing compared to non-vegan cake recipes I used to make that made you separate the eggs and beat in two different bowls and fold in etc. If you wanted to make this cake gluten free, you could use Bob’s Red Mill gluten free all purpose baking flour, I have had good success in the past with substituting this specific flour.  Also, if you prefer to make this with all purpose flour instead of the whole wheat pastry, you can swap that in if you prefer that.  I just happen to like whole wheat pastry flour best and it is what I have on hand.

    I made a raspberry jam swirl that I wanted to ribbon throughout the cake, and it turned out really well!  It was all jammy and gooey just like I wanted it!  I topped the cake off with a raspberry buttercream frosting, and it was so luscious and creamy!  If you like your frosting a little sweeter, you could add 1/2 cup more powdered sugar, but I liked the sweetness level at 2 1/2 cups.  I tinted it with freeze dried raspberry powder to make it a lovely pink and give it plenty of raspberry flavor.

    I could not wait to try this cake!  When I finally did it was so heavenly!  The banana cake soft and sweet, the jammy raspberry swirl the perfect thing to add to it, and that luscious raspberry frosting to complete it!  This was much easier to frost than a layer cake, so if you are a bit intimidated by those and want something a bit simpler, give this Vegan Raspberry Banana Cake a try! Or of course if you are just craving cake, that is a good reason too!  No need to wait for a special occasion!

    Vegan Raspberry Banana Cake

    Makes one 9×9 inch one layer cake

    Ingredients:

    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
    • 1/2 cup raspberry jam
    • 1/2 cup fresh raspberries

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1-2 Tbsp oat milk (I used Planet Oat, but you can use whatever plant based milk you prefer)
    • 1 tsp pure vanilla extract
    • 1/2 cup freeze dried raspberries, blended in a blender until they are fine powder
    • 2 1/2 cups powdered sugar

     

    Raspberries for topping

     

    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 and sea salt and whisk to blend.
    3. Mix together the ground flax seed, and water.
    4. 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).
    5. Pour the cake batter into the prepared pan.
    6. Mix the raspberries together with the jam, mashing them up so it is like a chunky jam.
    7. Drop the jam by the Tbsp over the top of the cake, spacing the jam out evenly and then swirl with a knife.
    8. Place the cake in the oven and bake for about 40-45 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).
    9. 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.  Allow the cake to cool completely once it is out of the pan.
    10. To make the frosting, beat the butter with the milk, and vanilla until fluffy.
    11. Add the raspberry powder and 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).
    12. Spread the on the top and down the sides of the cake evenly.
    13. Top with raspberries.
    14. Serve the cake and enjoy!

     

  • 5 Ingredient Vegan Blueberry Cheesecake Ice Cream

    5 Ingredient Vegan Blueberry Cheesecake Ice Cream

    I love enjoying any type of berries in the summer!  Local are best, and picking them yourself is even better!  I went berry picking several times with Eric on our trip to Michigan a few years back, and they were honestly the best berries I have ever tasted. That was at a farm, but here in Minnesota we usually just pick wild black raspberries and mulberries.  We don’t quite have ripe berries here yet (almost), but thank goodness I can get them at the store, and I have some frozen from last year.  Last weekend I decided to make some 5 Ingredient Vegan Blueberry Cheesecake Ice Cream, because it has been so warm here lately I needed something cooling.

    I love making ice cream at home because you can create whatever flavors you want, any time you want.  You can dream up a flavor and just make that!  I really haven’t made anything I did not like, some flavors are definitely better than others though!  Some of the more weird ones I have made are roasted tomato vanilla, arnold palmer iced tea lemonade flavor, avocado, and habanero pineapple.  I think my favorites are the ones with berries and the ones involving caramel and gooey filling.  If I want a more simple one though a berry base like this vegan blueberry cheesecake is perfect!

    For the base, I used full fat coconut milk and raw cashew butter to make it nice and creamy like a gelato.  This is kind of my go to starting off most of my ice cream bases using a coconut milk mixed with a little nut butter of some sort because it produces the most rich and creamy ice cream. I used cashew this time because it has a more cheesecake like flavor in things. Is it low fat? No, but I like to indulge once in a while when I do have dessert.  This does happen to be fruit sweetened though, because I used dates to sweeten it since they do not add excess moisture unlike some sweeteners (I wanted to avoid more moisture since the berries have a high moisture content).  Lastly I added a dash of vanilla to this, and the base was perfect!

    I could not wait to try it but it needed to churn first which luckily does not take too long with my ice cream maker.  If you do not have an ice cream maker you can still make this, it will just take a little longer (I included that in the directions). This ice cream turned out sooo yummy!  Soft and the perfect balance of sweet blueberry flavor and vanilla cheesecake flavor!  If you are in the mood for some delicious ice cream, definitely give this 5 Ingredient Blueberry Cheesecake Ice Cream a try!
    See the video on Instagram!

    5 Ingredient Vegan Blueberry Cheesecake Ice Cream
    Makes 3 cups

    Ingredients:

    • 1 15 oz can full fat coconut milk
    • 1/2 cup raw cashew butter
    • 1 1/2 cups fresh organic blueberries
    • 3/4 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

     

    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 Blueberry Rhubarb Cobbler with Vanilla Almond Biscuits

    Vegan Blueberry Rhubarb Cobbler with Vanilla Almond Biscuits

    Official summer may just be in a few days, but I am still enjoying the spring rhubarb!  The rhubarb plant in my Dad’s garden is still pretty large and I wouldn’t want all of that delicious rhubarb to go to waste!  So, I decided to make a Vegan Blueberry Cobbler with Vanilla Almond Biscuits last weekend!  Cobbler is hands down my favorite fruit dessert!  There is nothing like that gooey jammy fruit tender biscuits and some cool whipped cream or vegan ice cream on top!  The combination of textures is so heavenly!  I haven’t made one for a while, but I figured I would combine summer fruit (the blueberries) with the spring rhubarb for a delicious combination.  Strawberries and rhubarb get all the attention but I really love any sweet fruit with it to balance out the tartness.
    This cobbler really doesn’t need all that much sweetener though if you use a sweet berry like blueberries.  I only used 2 Tbsp sugar in the filling!  I kept it simple flavor wise adding just a bit of vanilla.  I thicken it with some flour and it comes out the perfect consistency!  When I make my cobblers, I bake off the filling first, then add the biscuits later.  That way they do not get soggy, and they cook just enough during the last part of baking so that they are crispy on the outside and tender in the middle!
    For my biscuits I use my scone dough modified, and this time I added a bit of almond meal for richness and flavor and it was so delicious!  I also flavored these with vanilla as well.  The thing about these versus scones though is that they are a little more forgiving if you over-mix them slightly, which can happen if you are cutting out shapes and pressing the scraps back together and re-cutting.  I cut little hearts out of mine, I think that is my favorite cobbler biscuit shape! But sometimes I am lazy and just cut triangles.
    This cobbler baked up beautifully!  I was super excited to try it, but I had to let it cool a little first. Not too long though, because it has to be warm!  I served it with some coconut whipped cream because that is what I had on hand but it is amazing with ice cream as well!  It was so heavenly, the jammy sweet blueberries and tart rhubarb, tender biscuits, and cool cream!  If you would like to make some for yourself, check out the recipe and give this Vegan Blueberry Cobbler with Vanilla Almond Biscuits a try! Check out the Instagram Reel for this recipe on my Instagram!
    Vegan Blueberry Rhubarb Cobbler with Vanilla Almond Biscuits

    Serves 4

    Fruit:
    • 1 1/2 cups fresh organic blueberries (or frozen, thawed and drained)
    • 1 1/2 cups fresh organic rhubarb
    • 2 Tbsp maple sugar or brown sugar
    • 2 Tbsp organic whole wheat pastry flour
    • 1 tsp pure vanilla extract

     

    biscuit topping:
    • 3/4 cup organic whole wheat pastry flour
    • 1/2 cup almond meal
    • 2 Tbsp maple sugar or brown sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract
    • Turbinado sugar for topping (optional)

     

    6 inch wide ovenproof bowl or pie plate

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, sugar, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, almond meal, sugar, baking powder, and salt. Cut in the oil with your hands or a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces (I like to use my hands because I can feel when it is properly blended). In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. You can re-press together scraps if you have some left over and re-cut them also to use them all up. When all biscuits are on top of cobbler, sprinkle with turbinado sugar and return to the oven.
    4. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they 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 Banana Snickerdoodle Cookies

    Vegan Banana Snickerdoodle Cookies

    I make vegan snickerdoodles at work, and they are one of my best selling cookies.  I have to say, they would be one of my top choices as well, they are pretty darn delicious with their chewy texture, sweet sugar cookie flavor and aromatic cinnamon sugar coating.  Snickerdoodles weren’t something that we made in my family growing up, we usually just made plain sugar cookies (which I also love), so when I first enjoyed a snickerdoodle in high school at a coffee shop I thought it was just heavenly and something that I should try making at home.  So, my friend and I made home made ones when we were having a girls night and they were amazing!  I have since come up with a vegan recipe which is what I make at work, and sometimes at home. Last weekend I decided to make some, but I realized I didn’t have any apple sauce (which is the secret ingredient to give them amazing texture), so I decided to substitute mashed banana instead and make Vegan Banana Snickerdoodle Cookies!

    Why not?! After all I love banana and it goes so well with cinnamon.  I improvise a lot when it comes to baking, because I don’t want to make extra trips to the store and I like to use what I have.  In this way, a lot of times bananas, apple sauce, mashed sweet potato and pumpkin are pretty interchangeable in a recipe like this so you can go with what you have on hand!  The flavor will be a little different of course, but this time the idea of a banana bread flavored snickerdoodle sounded amazing!

    I did swap the granulated sugar in the recipe for brown because I thought it suited the banana better, and I used whole wheat pastry instead of all purpose because that is what I prefer to use at home most of the time.  I honestly don’t notice the difference besides color in a cookie recipe between the two anyhow and I try to make my recipes a little healthier at home. Also this is quite a bit scaled down recipe compared to one I would make at work, since I prefer to make smaller batches at home.  This way I don’t end up with waaayyy too many cookies that I have to gift to people since my husband and I can’t eat more than a normal sized batch and the freezer gets full fast lol.  In case you are wondering, that is where the leftovers from the things I make go so we can enjoy them over time. They stay as fresh as the day I made them that way!

    These cookies baked up beautifully!  My kitchen smelled heavenly like the aroma of banana bread and cinnamon!  I could not wait to try one!  Luckily they only had to cool down for a little bit until they were cool enough to sample.  They were soft sweet and delicious, flavored like banana bread with the texture of a snickerdoodle! If you have some ripe bananas on hand definitely give these Vegan Banana Snickerdoodle Cookies a try!

    Vegan Banana Snickerdoodle Cookies

    Makes 16

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1 1/2 cups brown sugar or maple sugar
    • 1/2 cup well mashed banana 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)
    • 3/4 cup granulated sugar mixed with 2 tsp cinnamon for coating

     

    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, banana and vanilla extract until well blended.
    3. Mix in the salt, baking soda and baking powder, then the flour until smooth.
    4. Place the cinnamon and sugar mixture in a bowl.
    5. Form the dough into 1 1/2 inch balls, roll them in the cinnamon sugar mixture, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with additional cinnamon 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.

     

  • Date and Pistachio Halva

    Date and Pistachio Halva

    I was recently given some tahini with dates in it, and it was super delicious.  Also, it gave me the idea to make some halva with chewy dates!  I love dates, they are like nature’s caramel in fruit form.  And, I also am a big halva fan, especially ones with delicious add ins you can sink your teeth into!  So I knew the dates would be perfect in it!  Plus I hadn’t made halva in a while and I was craving it.  I decided to add pistachios also to make it a Date and Pistachio Halva.  I love that it is super simple to make once you get the hang of it, and something I can make on a weekday. The thing is, in my household it doesn’t last long.  My husband Eric has been known to eat half the batch in a day.

    I have made halva with other nut butters instead of tahini before, but tahini is the original ingredient and that classic flavor is amazing.  This time I enhanced the base with a little pure vanilla extract and almond extract and it was heavenly and honestly smelled so good!  The secret to the texture of halva is to make a sugar syrup with a little water and granulated sugar, and you have to use a candy thermometer to get the proper temperature.  Trust me on this one, the first time I made it I did not use one and it did not turn out right.  You have the cook the sugar syrup to 250F degrees, then pour it in a thin stream into your base and stir quickly until it is just blended. You do not want to over-mix or you will get crumbly halva.  you want it to have tiny ribbons of the sugar syrup in it basically to create the texture. Once you get the hang of it after you make it a few times you will know what I mean, or if you have ever had halva from a shop.

    I made sure I used fresh, soft medjool dates for this, because I wanted them to be like little caramelly bits in the halva for texture.  Also, I used salted roasted and chopped pistachios for a crunchy texture. I am a big texture person and I like variety. I feel like this flavor combo and textures is a match made in heaven!  The little bits left in the bowl after I scraped it into the pan were delicious but I could not wait to try the finished product!

    Once it was ready to taste I could not wait to enjoy it!  It was certainly heavenly!  The texture was perfect!  All of the flavors married well together with the sweet dates, nutty tahini, heavenly vanilla and almond and salty pistachios.  It is hard to eat just one piece honestly, I guarantee you will go back for seconds!  If you love halva, or are curious about it I definitely recommend you give this Date and Pistachio Halva a try! I made a video of this recipe if you would like to see that, check it out on my Instagram!

    Date and Pistachio Halva

    Makes 1 lb

    Ingredients:
    • 1 1/2 cups tahini, stirred well, at room temperature
    • 1/4 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp almond extract
    • 1 cup granulated sugar
    • 1/4 cup filtered water
    • 1/2 cup chopped pistachios, plus more for topping
    • 1/2 cup chopped soft pitted dates, broken up, plus more for topping

     

    Instructions:
    1. Line an 8×8 inch square pan with parchment (letting it go up the sides as well).
    2. In a medium sized bowl, combine the tahini, sea salt, vanilla, almond extract, pistachios, and dates and mix until well blended.  Set aside.
    3. In a small saucepan with a candy thermometer in it, combine the sugar and water over medium high heat, and stir to dissolve the sugar.  Bring to a boil, and allow to cook while stirring occasionally so it does not burn, until it turns golden brown and reaches 250F degrees.
    4. When it reaches the proper temperature, pour into the halva mixture in a thin stream while stirring constantly until it is just blended (you don’t want to over-mix or it will become crumbly).
    5. Dump the halva into the prepared pan, and press it out evenly.  Sprinkle about 1/4 cup pistachios and dates and press them into it to adhere them.
    6. Place the halva in the freezer for at least 30 minutes or the refrigerator for a few hours and allow to chill and set for a couple hours until it is firm.
    7. Cut into pieces, and enjoy!

     

    Keeps for 1 month in the refrigerator.

     

  • Vegan Strawberry Rhubarb Scones

    Vegan Strawberry Rhubarb Scones

        

    Strawberries and rhubarb are one of my all time favorite combinations!  I think it all started when I was little.  My Grandma used to grow a row of giant rhubarb plants behind her garage, and she would use them to make this really delicious strawberry rhubarb sauce which she would give to us in large jars.  It was so good I would eat it by the large bowl full just by itself.  I remember my Grandma telling me not to eat so much at a time or I would get a tummy ache, but I never did.  It was wayyy better than applesauce!  It had the perfect balance of tart and sweet.  So good over ice cream also for a sundae!  I still like to make strawberry rhubarb desserts now as an adult.  Last weekend I decided to make some Vegan Strawberry Rhubarb Scones!  This is something I have been baking a lot at work lately because we have a giant box of rhubarb, and the customers seem to love them so I wanted some for myself at home! 

    I have actually never made strawberry rhubarb scones at home so this seemed like the perfect opportunity.  I have only made strawberry and knew I loved those.  I made a couple of changes though from the ones I make at work, such as using whole wheat pastry flour instead of the ap flour we use there so they are a little darker in color.  If you wanted to make these gluten free, you could use Bob’s Red Mill all purpose baking flour swapped 1:1 for the flour I have used.  I have used it before and it comes out successfully.  Also, I used maple sugar instead of granulated sugar because that is what I prefer to use at home, but you can also use either brown sugar, white sugar or even coconut sugar if you prefer those and they will still be delicious!

    Other than that, the ratios of oil and coconut milk I used are similar  and work well so I did not change them.  No these are not a low fat scone, I developed them to make them the best texture and flavor and we could all use a nice treat once in a while lol!  I love scones even more than muffins because they are a little less sweet, but they have that crunchiness on the outside and tenderness in the middle.  For these, just mixing the dough until combined and leaving lumps of coconut oil is best for the lovely texture. You do not want to over-mix, you want to handle these just enough to create the tender texture kind of like you would treat a biscuit dough.   I have made them so many times I know how it should feel, and if it is your first time you may be tempted to mix it until smooth but don’t do it!

    These smelled so lovely while baking!  I could not wait to try one! They are definitely something that should be enjoyed still slightly warm from the oven because it brings out the flavor!  They are just sweet enough with a tender texture, and pockets of jammy sweet berries and tart rhubarb throughout, with a crisp sweet coating on the outside!  If you are looking for a treat for brunch or just because, definitely give these Vegan Strawberry Rhubarb Scones a try!

    Vegan Strawberry Rhubarb Scones

    Makes 8

    Ingredients:

    • 3 cups organic whole wheat pastry flour* or organic all purpose flour
    • 3/4 cup maple sugar or brown 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 pure vanilla extract
    • 1 cup fresh rhubarb sliced into 1/4 inch slices
    • 1 cup fresh or frozen strawberries, cut into quarters or sliced
    • coconut milk for topping (if needed)
    • turbinado 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 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 strawberries and rhubarb 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 coconut sugar.
    8. Place in the oven and bake for about 15 minutes , then after about 15 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 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 Birthday Cake Sugar Cookies

    Vegan Birthday Cake Sugar Cookies

    Eric asked if I could make some birthday cake waffles last week, but I said you know what would be better?  Some birthday cake cookies.  I will make the waffles soon, but some sugar cookies with the flavor of birthday cake just sounded good.  No, it is not anyone’s birthday not for a few more months at my house.  But who doesn’t like sprinkles themed goodies?  So I make them year round.  I might just have to make a funfetti cake for my birthday this year though!  Back to these Vegan Birthday Cake Sugar Cookies though!

    For the dough, I modified the snickerdoodle sugar cookie recipe I make at work.  People seem to love them, and I have to agree they are pretty bomb.  I am going to have to put those on the blog too, but another time.  The cookies stay nice and soft and chewy in the middle and are crispy at the edges, just how I like my sugar cookies.  I swapped the cinnamon sugar coating for sugar and sprinkles, and added almond extract in addition to the vanilla because my Grandma did that in her vanilla cakes, and it reminds me of birthday cake. I also mixed sprinkles into them because why not?!

    They baked up nicely, just like the other cookies, even though my oven is a little different at home, and the baking time is a  little longer. They smelled amazing as I pulled them from the oven, just like a delicious vanilla birthday cake!  I swear baking things is such a great way to put yourself in a really good mood!  Not only do you get to eat cookie dough, and take in heavenly aromas, you get to eat fresh baked cookies!  Nothing beats that.

    When they were cool enough to try and I got to enjoy one they were sooo good!  Soft and sweet, scented like birthday cake chewy in the middle and crispy at the edges!  Eric even asked for another one after he tried one and he normally doesn’t even like sugar cookies.  If you are a sugar cookie fan, definitely give these Vegan Birthday Cake Sugar Cookies a try!

    Vegan Birthday Cake Sugar 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 almond 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)
    • 1/4 cup vegan sprinkles
    • granulated sugar and additional sprinkles for topping

     

    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 extracts until well blended.
    3. Mix in the salt, baking soda and baking powder, then the flour until smooth.
    4. Stir in the sprinkles 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 additional sprinkles and 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 Strawberry Sweet Rolls

    Vegan Strawberry Sweet Rolls

    Spring has arrived in full force, the trees are blossoming, the grass is vibrant green, and the birds are singing.  I love it!  And, I am inspired to make desserts that have spring ingredients, like these Vegan Strawberry Sweet Rolls! Minnesota strawberries won’t be here for a little while, they are in their flowering stage, or at least the wild ones are. I have seen quite a few while hiking, so there should be plenty later in the season.  But for now I will settle for the store bought and frozen.  I have been wanting to make these rolls for quite a while, and I finally bought some yeast and found the time to do so.  Funny story, I popped them in the oven and the sirens started sounding for a tornado warning, so we had to go downstairs, but luckily by the time the storm passed, they were just about done baking and they turned out just right. 

    I love making sweet rolls, or any kind of bread dough for that matter, it is so relaxing kneading it!  For this dough, I used my recipe for cinnamon rolls but modified.  It has full fat coconut milk to give it a little richness, and flax eggs in place of the eggs used in regular roll recipes. I scented it with vanilla and sweetened it with maple sugar.  If you didn’t have maple sugar you could use brown sugar or granulated sugar instead and it will still turn out delicious! I used whole wheat pastry flour but you could also use all purpose flour for these if a lighter crumb and dough is desired.

    I filled the rolls with some jam that we received from Eric’s Dad.  He makes the best jam we have ever tasted!  He grows his own berries, and the jam is perfectly balanced.  Not too sweet like some store bought jams that just taste like sugar, this has just the flavor of real fresh strawberries.  It is perfect in things like these rolls!  I used plenty of it in the filling, so they were oozing a bit while baking, but that is just how I like them!  My kitchen smelled so heavenly when I pulled them from the oven!

    I frosted them with a faux cream cheese frosting made out of raw cashew butter, coconut butter, and coconut milk and it was the perfect thing to top them off with!  They turned out so heavenly!  Soft and sweet, gooey jammy berries and that rich “cream cheese” frosting!  If you are looking for a treat to make for brunch this weekend, definitely give these Strawberry Sweet Rolls a try!

      

    Vegan Strawberry 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 maple sugar or coconut 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:

    • 3/4 cup strawberry jam
    • 1 cup sliced (or frozen, thawed and drained) strawberries

     

    Glaze:

    • 1/4 cup raw cashew butter
    • 1/4 cup coconut butter (not oil)
    • 1/4 cup coconut milk or as needed
    • 1 tsp pure vanilla extract
    • 1/2 tsp lemon juice
    • 1/4 tsp sea salt

     

    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, maple 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. Pour the glaze over the rolls, and enjoy!

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

  • Vegan Chocolate Filler Bars

    Vegan Chocolate Filler Bars

    When I was little, I thought chocolate filler bars were awesome!  I mean, what could be better than gooey fudgy chocolate sandwiched in between crumbly buttery cookie dough?!  I think I first had them at my Mom’s friend’s house and we got the recipe from her, but I remember them being one of my favorite bar recipes. My Mom made a lot of bars, and I guess I can’t blame her, they are easier to make than cookies after all!  I decided to make some Vegan Chocolate Filler Bars last weekend, because I don’t think I have had one since I was in high school and they just sounded good.  Plus I had just picked up some vegan sweetened condensed milk to use in them, which is a main ingredient in the filling.

    The bars I remember enjoying had a buttery oatmeal cookie like crust with crunchy walnuts, but I decided to skip the walnuts and just make it a sort of buttery oatmeal streusel.  Streusel is one of my all time favorite things, on pie or muffins, and of course bars like this where the crust becomes the streusel.  This recipe usually contains egg, but I replaced that with a flax egg, and I replaced the butter with melted coconut oil and it came out perfect!

    If you wanted to make these gluten free, you could use gluten free all purpose flour instead of the flour, or gluten free oat flour.  Also, I used maple sugar for these, but you could use brown if that is what you preferred/had on hand.  Either way they will still be delicious!  For the filling, I used Nature’s Charm vegan sweetened condensed milk, melted together with vegan dark chocolate and it was perfect!  Honestly I could not stop sampling the filling, it was so good!  But I needed to put most of it into the bars so that was motivation to not eat too much.

    They baked up beautifully, and I could not wait to taste them!  But since I was making them after work, I had to wait until the next day to cut them.  They were so heavenly!  Just as good as the ones I remember enjoying, with  fudgy gooey chocolate filling, and buttery oat crunchy topping.  If you are looking for something to bring to a potluck, these always are a hit, or of course just a delicious treat to have on hand at home.  If you are a chocolate fan, definitely give these Vegan Chocolate Filler Bars a try!

    Vegan Chocolate Filler Bars

    Makes 16

    Ingredients:

    • 1 1/2 cups rolled oats
    • 1 1/4 cups vegan whole wheat pastry flour
    • 1/2 tsp baking soda
    • 1/2 tsp sea salt
    • 1/2 cup melted coconut oil
    • 1 cup maple sugar or brown sugar
    • 1 Tbsp ground flax seed mixed with 3 Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 11 oz can Nature’s Charm vegan sweetened condensed coconut milk
    • 1 1/2 cups vegan dark chocolate chips or chunks
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Preheat the oven to 350F, and line a 9×9 pan with parchment.
    2. In a large bowl, combine the oats, flour, baking soda, sea salt, and set aside.
    3. In another bowl, mix together the coconut oil, maple sugar, flax mixture and vanilla, then mix into the oat mixture until well combined. Set aside.
    4. In a saucepan, combine the coconut milk, dark chocolate, sea salt and vanilla and heat over medium until melted and smooth, stirring often.
    5. Press 2/3 of the oat mixture into the 9×9 inch pan evenly, then pour the chocolate over it. Sprinkle with the remaining oat mixture and place in the oven.
    6. Bake for 30 minutes, then remove from the oven and let cool completely before cutting into 16 bars.

     

     

  • Vegan Hummingbird Cupcakes

    Vegan Hummingbird Cupcakes

    One of my more popular recipes on the blog is a Vegan Hummingbird Cake that I made years ago!  It is something I like to make in the spring, and I feel like it is perfect for Easter and Mother’s Day!  I recently was craving that cake, but I didn’t really want to make a whole cake, so I decided to make cupcakes instead which are less fussy and a lot easier to share since I usually end up sharing my cakes (I can’t eat all that cake at once and my freezer can only fit so much lol).  To be completely honest though I did not end up sharing any of these except with Eric and I ate and froze the rest (for myself) because they were THAT good.   These Vegan Hummingbird Cupcakes differ a bit in ingredients from the original cake, because I used a more traditional vegan cream cheese frosting that I used to make years ago instead of the coconut milk based one the other cake had but they are both equally delicious in their own way.

    For the cake base of these, I used a whole wheat pastry flour, but if you prefer to use an all purpose flour, or all purpose gluten free flour (which is what was used in my other Vegan Hummingbird Cake) then you can use either of those instead, they all turn out similar in my opinion and I do not notice the difference.  Also, as far as the oil used in these goes, I prefer avocado because it stays soft when refrigerated, but you can use melted coconut oil if you prefer that, it is what I used in the other cake as well.  If you wanted to make these oil free you could use almond butter, but the cupcakes will be slightly less fluffy and a little more dense.

    The batter for these is delicious! It has mashed banana and sweet pineapple along with crunchy pecans and fragrant vanilla!  I am not going to lie, I definitely licked the bowl clean after I was done filling the cupcake liners!  They smelled amazing while baking too!  That is honestly one of my favorite things about baking is the heavenly aroma that fills the kitchen!  I could not wait to add the frosting to these cupcakes!

    For the frosting I made a more traditional cream cheese frosting than my other Vegan Hummingbird Cake, as I mentioned earlier.   You could use the original cake recipe if you wanted something a little more healthy and less processed, but this frosting is darn delicious as an occasional treat!  I have always loved cream cheese frosting, and I used to make this kind a while back when I first started experimenting with vegan cakes.  It is luscious, creamy and a little tangy just like the traditional cream cheese frosting I grew up eating. These cupcakes turned out sooo good!  They were sweet and tropical with soft texture and a nice crunch from the pecans, the creamy dreamy vanilla frosting the perfect partner for the cake!  If you are looking for a delicious cupcake recipe to make this spring, definitely give these Vegan Hummingbird Cupcakes a try!

    Vegan Hummingbird Cupcakes
    Makes 20 cupcakes

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 cup maple sugar (coconut sugar or brown sugar will also work)
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp ground cinnamon
    • 1 cup mashed bananas
    • 1/4 cup avocado oil or coconut oil warmed to liquid
    • 1 Tbsp pure vanilla extract
    • 1/4 cup + 2 Tbsp pineapple juice at room temperature
    • 2 Tbsp apple cider vinegar
    • 1/2 cup chopped pineapple
    • 1/3 cup chopped toasted pecans

     

    Frosting:

    • 1 8 oz package vegan cream cheese, chilled (I used Miyoko’s Kitchen)
    • 8 oz vegan butter, at room temperature (I used two Earth balance sticks)
    • 1 Tbsp plant based milk
    • 1 tsp pure vanilla extract
    • 3 cups powdered sugar

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven. Line standard sized muffin tins with liners.
      Whisk flour, baking soda, sea salt, cinnamon and sugar in a large bowl to blend well.
      Whisk bananas, oil, pineapple juice, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form. Mix in the pineapple and pecans.
    2. Transfer cake batter to tins and bake until tester inserted into center comes out clean, about 20 minutes.
    3. Remove from oven.
    4. Cool completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cakes out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier. When chilled, slice cakes horizontally in half so that you have 4 layers.
    5. Meanwhile, to make the frosting, combine the cream cheese, butter, milk and vanilla in a bowl and beat until creamy, then add the powdered sugar 1 cup at a time until the frosting is smooth, light and fluffy.  Note that if it has gotten too warm, you may need to refrigerate it a bit to firm it up before frosting the cupcakes.
    6. Pipe the frosting onto the cupcakes with a pastry bag fitted with your preference of large tip, or spread the frosting generously over the cupcakes (I like a lot of frosting).
    7. Garnish the cupcakes with chopped pecans if desired.

    Store any leftover cake in the refrigerator.

     

  • Vegan Strawberry Lemon Layer Cake

    Vegan Strawberry Lemon Layer Cake

    The weather here in Minnesota just seems to want to stay cold, in fact we had snow for Easter last weekend, and earlier in the week.  But that isn’t stopping me from enjoying the flavors of spring and looking forward to a warmer season.  We don’t really get strawberries here until the end of May usually, but I decided to make a Strawberry Lemon Layer Cake for Easter last weekend because I was craving them.  Luckily I just needed freeze dried strawberries to flavor the frosting and I had some strawberry jam that Eric’s Dad made with the fresh strawberries from his garden last year.  I love a lemon berry combination this time of year it is just so fresh and the perfect thing to make when you want to leave winter in the past.

    For the cake layers, I used a vanilla cake batter that I have made before with flax eggs, but to flavor it with lemon I added lemon juice and zest in place of some of the water for the flax eggs (so I didn’t add extra moisture). I used whole wheat pastry flour for this, but if you wanted the cake to be lighter in color and texture you could use regular all purpose flour or even cake flour for the lightest cake.  I just used what I had on hand but I know everyone has different preferences with how they prefer their cakes.

    The cakes smelled heavenly as they baked, and they baked up nicely!  I could not wait to try them, but they had to cool first and of course I had to add the strawberry element in the filling and frosting. I actually made my cakes the day before I frosted them because I was making them after work (I almost always do this so that they have plenty of time to cool).  But it is important that you remove them from the pans after they cool about 20 minutes so they don’t become to moist and can cool properly.  Once they have cooled completely I just wrap them with parchment in between and refrigerate them overnight so they are ready to go the next day.

    For the frosting I made a vegan buttercream with a hint of lemon plus plenty of strawberry flavor thanks to the freeze dried strawberry powder I used.  This is a great way to flavor frosting without adding moisture. The frosting was heavenly!  I sandwiched the cake together with it and some of Eric’s Dad’s strawberry jam and it was sooo good!  The cake was sweet, and a little tart thanks to the lemon, the cake layers soft and tender and the frosting rich and creamy.  If you are in the mood for something strawberry definitely give this Vegan Strawberry Lemon Layer Cake a try!

    Vegan Strawberry Lemon Layer Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp maple sugar or granulated 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

     

    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
    • 1/2 cup freeze dried strawberries, blended in a blender until they are fine powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup strawberry jam

     

    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. 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).
    5. Pour the cake batter into the prepared pans, dividing evenly between them.
    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 juice, and vanilla until fluffy.
    9. Add the strawberry powder, and then 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 1/4 inch thick layer of the frosting over that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).
    11. Spoon the jam into the middle of it and spread out evenly to the barrier frosting.  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!
    13. Serve the cake and enjoy!

     

    Notes:

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time slightly until the cakes are baked through about 30-35 minutes.

     

     

     

     

  • Vegan Chocolate Halva Eggs

    Vegan Chocolate Halva Eggs

    I can’t believe Easter is already next weekend!  Time has flown by this spring!  The weather has finally been nicer, so last weekend I spent a lot of time outside, but I also made time to make some Easter goodies including these Vegan Chocolate Halva Eggs!  I usually make some truffle eggs or peanut butter eggs for Easter, both of which I love, but I have really come to enjoy halva the last few years, so I thought some halva would make a delicious egg filling!  I had some tahini on hand, because I had planned on making halva so it was perfect!

    I understand why halva is intimidating to some people, since you have to use a candy thermometer and stir it just right but once you get the hang of it, the process is really pretty simple and easy.  Much easier than other candy making in my opinion.  I admit, the first time I made halva it wasn’t perfect, it turned out crumbly because I didn’t use a thermometer and mixed it too much, but with the candy thermometer and mixing it just right it comes out perfect!  The key is to get the sugar syrup to 250F degrees, then stir it in quickly in a stream until it is just combined (you want the swirls of sugar in the halva to give it that nice texture).  This is why I don’t use a mixture and instead use a wooden spoon.

    I just made classic halva for this recipe, and added in vanilla and almond to keep it simple, since I was going to be dipping it in chocolate. I made the halva I usually do in a lined pan, then cut it into egg shapes with a small cookie cutter.  I then chilled it and dipped it in vegan dark chocolate.  Use whichever vegan dark chocolate is your favorite for this!  I like it pretty dark and not really sweet so I usually go for a really high cacao content chocolate. If you don’t feel like cutting the halva into shapes, you could just cut it into squares and dip it in chocolate too if you are not making it for Easter, it will still be just as delicious.

    These turned out so good!  The sweet halva filling with the scents of almond and vanilla was perfect with the rich dark chocolate!  These would make the perfect addition to your Easter basket, I know I would have loved them in mine as a kid.  I hope you try these Vegan Chocolate Halva Eggs, and I hope you all have a wonderful week!

    Vegan Chocolate Halva Eggs

    Makes 1 lb

    Ingredients:
    • 1 1/2 cups tahini, stirred well, at room temperature
    • 1/4 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 1/2 tsp almond extract (optional)
    • 1 cup granulated sugar
    • 1/4 cup filtered water
    • 2 cups chopped vegan dark chocolate

     

    Instructions:
    1. Line an 8×8 inch square pan with parchment (letting it go up the sides as well).
    2. In a medium sized bowl, combine the tahini, sea salt, vanilla, almond extract, and mix until well blended.  Set aside.
    3. In a small saucepan with a candy thermometer in it, combine the sugar and water over medium high heat, and stir to dissolve the sugar.  Bring to a boil, and allow to cook while stirring occasionally so it does not burn, until it turns golden brown and reaches 250F degrees.
    4. When it reaches the proper temperature, pour into the halva mixture in a thin stream while stirring constantly until it is just blended (you don’t want to over-mix or it will become crumbly).
    5. Dump the halva into the prepared pan, and press it out evenly.
    6. Place the halva in the refrigerator and allow to chill and set for a couple hours until it is firm.
    7. Cut the halva into small egg shapes using a small 2 inch cookie cutter (you can use other shapes too if you want).
    8. Place the cut pieces on a tray in the freezer while you melt the chocolate (you can eat the scraps).
    9. Melt the dark chocolate in the top of a double boiler until smooth.
    10. When the chocolate is melted, dip each cut piece of halva into it to coat it, letting the excess drain off (I just used a fork, and a knife to slide if off), then place it on a piece of parchment paper or foil with a cutting board underneath (to make moving them easier). When they are all dipped, place them in the freezer until the chocolate is completely set (about 15 minutes), then you can remove them from the pan and enjoy!

     

    Keeps for 1 month in the refrigerator in an airtight container.

  • Vegan Carrot Cake Oatmeal Cookies

    Vegan Carrot Cake Oatmeal Cookies

     

    We are a little ways into spring, but it really doesn’t feel very spring like in Minnesota yet, as it has been gray and snowing/raining for what seems like weeks now.  But that makes it the perfect time to spend time in my kitchen and bake things of the spring variety.  Like carrot cake themed desserts!  I made some carrot cake scones, carrot cupcakes and now cookies!  My Mom’s Birthday was earlier this week, and I know she loves oatmeal cookies and carrot cake, so I decided to combine the two!  After all, they both taste delicious with the spices and have a somewhat healthy element so they are a match made in heaven!  My Mom always said they were the healthiest cookie when I was little.  Even though I am not a cookie person (I tend to prefer cake), if I had to pick a favorite cookie it would be something of the oatmeal variety.  I like the chewy texture and I am a big oats fan.  These Vegan Carrot Cake Oatmeal Cookies turned out pretty darn delicious!

    I used my vegan oatmeal cookie base that I make at work for my vegan oatmeal chocolate chip cookies, that we well a lot of there, but swapped a few ingredients to make them a bit healthier.  Such as at work I use regular AP flour and brown sugar but at home I prefer to use whole wheat flour or whole wheat pastry flour, and maple sugar instead of the brown.  Of course if you wanted them to be more traditional, you could just go back to the regular AP flour and brown sugar and they are delicious as well.  Also, if you wanted to make these gluten free, just use either gluten free oat flour or Bob’s Red Mill gluten free all purpose baking flour and gluten free oats.  They will be just as delicious! I just used what I had on hand.

    I also added in carrot cake spices, ginger, cinnamon, and nutmeg to give these the flavor of the classic cake.  I kept the vanilla and swapped the dark chocolate chips for pecans and cranberries.  If you wanted to use walnuts and raisins if you have those on hand instead of the fruits and nuts I chose, those would be good too, or pistachios. You can feel free to make these your own with your favorite carrot cake ingredients! 

    They baked up nicely and filled my kitchen with a heavenly aroma!  Just like a carrot cake, only so much faster and easier to make. They were super delicious, chewy, sweet and they tasted just like carrot cake in cookie form.  My Mom loved them too, which was important because I made them with her in mind. If you are a carrot cake fan or are craving carrot cake, definitely give these Vegan Carrot Cake Oatmeal Cookies a try!

    Vegan Carrot Cake Oatmeal Cookies

    Makes 16 large cookies

    Ingredients:

    • 3/4 cup coconut oil
    • 1 1/2 cups maple sugar or brown sugar
    • 2 Tbsp ground flax seed mixed
    • 1/4 cup plus 2 Tbsp water
    • 1/2 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/2 tsp ginger
    • 1 tsp vanilla
    • 1/2 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1 1/2 cups organic whole wheat pastry flour
    • 3 cups organic rolled oats
    • 1 cup grated organic carrots
    • 1 cup dried cranberries
    • 1 cup chopped pecans

     

      Instructions:

    1. In a large mixing bowl, mix together the coconut oil, and sugar until well blended. Mix the flax seeds with the water, then add them to the oil and sugar mixture. Then the spices and vanilla, and mix until well combined (the mixture will become very thick).
    2. Mix in the salt, soda,baking powder, and flour until well blended. Mix in the oats until well combined, then add carrots, cranberries and pecans and mix until evenly distributed throughout the dough.
    3. Heat the oven to 350 degrees with the rack set at the middle position. Line 2 baking sheets with parchment paper.
    4. 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.
    5. Enjoy!
  • Vegan Banana Bars with Cream Cheese Frosting

    Vegan Banana Bars with Cream Cheese Frosting

    The deli that I work in makes banana bars with cream cheese frosting that are really popular with the customers.  I could not try them however because they are not vegan but they sounded really good to me, so I decided to make my own Vegan Banana Bars with “Cream Cheese” Frosting at home! My Mom used to make a banana cake with cream cheese frosting that I loved as a kid, so I knew these would be really good!  Cream cheese frosting was always my favorite growing up, which is why I have always been a carrot cake fan.  Don’t get me wrong, buttercream is delicious but there is just something about that little tang of the cream cheese in the cream cheese frosting that makes that type of frosting so good!

    For these bars, I veganized them by replacing the eggs with flax eggs, and the butter with avocado oil which I feel has an almost buttery flavor so it is my favorite to use in baking. I like flax eggs, because I always have flax seeds on hand and they seem to work well in my baked goods.  Most of my vegan cookie recipes at work use them as an egg replacement. I made these a little bit healthier too than usual banana bars, by using whole wheat pastry flour and maple sugar for a bit less processed version.  If you wanted to use granulated sugar and all purpose sugar though, you can use those instead and the bars will be a bit lighter in color (but it won’t affect the flavor much).

    They smelled amazing while baking and I could not wait for them to cool so I could frost them!  I love the heavenly aroma of anything banana!  For the frosting I used vegan cream cheese beat together with a touch of plant based milk, vanilla and powdered sugar.  You could use half vegan butter and half cream cheese, but I actually like more of a cream cheese flavor in my cream cheese frosting, so even before I was vegan I would just use all cream cheese.  If you want it more subtle use 4 oz butter and 4 oz cream cheese instead of the 8 oz cream cheese. Either way it will be delicious!  This frosting was sooo good I could have eaten it with a spoon but I knew it would be even better on the bars.

    The finished product turned out so yummy!  Soft, sweet banana scented bars with luscious vanilla cream cheese frosting!  The perfect partner for a mid morning cup of coffee which is exactly what I enjoyed mine with!  If you have some really ripe bananas on your counter just begging to be used in something, these Vegan Banana Bars with Cream Cheese Frosting are the perfect thing to make with them instead of the same old banana bread.

    Vegan Banana Bars with Cream Cheese Frosting

    Makes 20

     

    Ingredients:

    • 1 cup maple sugar or granulated sugar
    • 1 cup mashed very ripe bananas (2 medium)
    • 1/3 cup avocado oil (or melted coconut oil)
    • 2 Tbsp ground flax seed mixed together with 1/4 cup plus 2 Tbsp filtered water allowed to sit 5 minutes
    • 1 cup organic whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 teaspoon salt

     

    Frosting:

    • 8 oz vegan cream cheese, at room temperature
    • 1 Tbsp plant based milk
    • 1 teaspoon vanilla
    • 2 1/2 cups powdered sugar

     

    Instructions:

    1. Preheat oven to 350F degrees, and oil and line a 9×13 2 inch high pan.
    2. In a large bowl, whisk together the sugar, bananas, oil and flax mixture until smooth.
    3. Whisk in the flour, baking powder, baking soda, cinnamon, nutmeg and sea salt.
    4. Spread the batter out in the prepared pan, and bake for 25-30 minutes until the bars are baked in the center and a toothpick inserted into it comes out clean. Remove from the oven and let cool completely.
    5. To make the frosting, beat the cream cheese, butter, milk and vanilla until smooth in a bowl with an electric mixer. Beat in the powdered sugar 1 cup at a time until smooth.
    6. Spread the frosting over the bars, cut into 20 bars, and serve!
  • Vegan Peaches and Cream Layer Cake

    Vegan Peaches and Cream Layer Cake

    Last week, I had the idea to make a peaches and cream layer cake. I admit I was inspired by some peach jam that I had just opened up that Eric’s Dad sent home with us when we visited him in Michigan last fall.  He makes some of the best jams, and this peach jam tastes just like peach pie!  So I began to wonder what it would be like in a cake filling. I usually just go to the old raspberry or strawberry filling but a peach cake sounded amazing!  Also, I have never had peach cake, so I thought it would be fun to make!  This Vegan Peaches and Cream Layer Cake might look like it is time consuming but it was really pretty easy!

    For the cake portion, I just wanted to make a vanilla cake so that it could serve as a blank (but delicious) palate for the peach flavors.  I thought about including some peach in the cake part but I ultimately decided on just vanilla so that the filling and frosting could shine. If you wanted it to have more peach flavor though, you could add about 1/4 cup peach powder (freeze dried peaches ground to powder, what I used in the frosting) included in the cake batter with the flour. I just used a simple vanilla cake recipe with flax eggs for the cake portion, it is really easy and pretty fool proof. I used whole wheat pastry flour for this, but if you preferred all purpose flour, or even cake flour (for an even lighter cake) you could use that, I just prefer the whole wheat for myself.

    As far as the sweetener for the cake batter goes, I used maple sugar, but if you wanted a more white cake you could use a golden flax seed instead of brown, and a granulated sugar instead of the maple. I don’t mind if my cake is a little darker in color because I used a little less processed ingredients, but I know it might matter to some people. The cakes smelled amazing while baking! I love the scent of vanilla cake, hence my blog name.  But I could not wait to make the frosting and include the filling and taste the finished product!

    For the filling as I mentioned earlier I used Eric’s Dad’s peach jam.  It worked out perfectly in the cake, like a peach pie filling!  I made a simple vegan buttercream frosting for the cake as well, flavored with peach powder.  It is just freeze dried peaches ground to a fine powder and it has so much flavor!  Also, it tinted the frosting a pretty peach color so I didn’t even have to use food coloring!  This cake was sooo delicious!  Soft and sweet scented with vanilla and fragrant peaches, the smooth rich buttercream the perfect thing to top it off with!  I know it is not peach season, but this seriously tastes like summer and we could use a bit of that!  If you are a peach fan, definitely give this Vegan Peaches and Cream Cake a try!

    Vegan Peaches and Cream Layer Cake

    Makes one 2 layer 6 inch cake

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp maple sugar or granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp 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
    • 1/2 cup oat milk (I used Oatly) or other plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    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 cup freeze dried peaches, blended in a blender until they are fine powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup peach jam

     

    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 a little longer 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 25-30 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 peach powder, and then 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 that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).
    10. Spoon the jam into the middle of it and spread out evenly to the barrier frosting.  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!

     

    Notes:

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time slightly until the cakes are baked through about 30-35 minutes.

     

     

     

     

     

  • Vegan Ginger Carrot Ice Cream

    Vegan Ginger Carrot Ice Cream

    Ever since I bought an ice cream maker years ago, I have pretty much always made my own ice cream at home instead of buying store bought.  Because not only can I make sure good quality ingredients go into it, it is also fun to make my own flavors and there is nothing like home made ice cream! Last weekend I decided to make some Vegan Ginger Carrot Ice Cream! It may sound a little odd to someone that just likes classic flavors like vanilla or strawberry (not that there is anything wrong with those), but actually it is no more odd than say, making a pumpkin spice ice cream in the fall (which I have made and it is delicious).

    I like to experiment with new ingredients and flavors in my ice cream and I had just made some carrot cake and thought those flavors would be lovely in ice cream!  I didn’t call it carrot cake ice cream though, since instead of adding in shredded carrots, and nuts I wanted a smooth ice cream with the same flavors.  I started with a coconut milk and cashew butter base to make it nice and creamy, then added in mashed, cooked carrots.  In case you are wondering why I cooked them, it is because I did not want the raw carrot texture to be in the ice cream I wanted it more smooth.  Also, if you cook them they are softer and easier to blend plus the ice cream will have less moisture. You don’t want excess moisture because it results in ice crystals in your ice cream which means it won’t have that smooth melt in your mouth texture.

    I sweetened this ice cream with dates because they give the ice cream a nice caramel flavor which goes well with the rest of the ingredients, plus they don’t add excess moisture to the ice cream, they just contribute to its soft texture. I love adding dates to desserts instead of sugar when I can, or when I want something to be more natural.  They are so delicious and do such a good job of sweetening things.  They are like nature’s candy, and sometimes when I am craving caramel I just eat a few of those and they do the trick!

    Lastly, to the ice cream I added some vanilla, ginger, cinnamon and a little cardamom.  I used the most of the ginger, and added the other spices to balance it out and give it a carrot cake like flavor.  The ice cream base was delicious, so I knew the ice cream itself would be too!  It was rich and creamy and tasted like carrot cake in smooth ice cream form!  This would be perfect alongside some carrot cake if you are a cake and ice cream kind of person.  If you enjoy the flavor of carrot cake, then definitely give this Vegan Ginger Carrot Ice Cream a try!

    Vegan Ginger Carrot Ice Cream 
    Makes 3 cups

    Ingredients:

    • 1 15 oz can full fat organic coconut milk or coconut cream (unsweetened)
    • 1/2 cup raw cashew butter or almond butter
    • 1 cup cooked mashed carrots
    • 3/4 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using and drain well)
    • 2 tsp pure vanilla extract
    • 1/2 tsp cinnamon
    • 1 tsp ginger
    • 1/4 tsp cardamom
    • 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 Zucchini Carrot Cupcakes

    Vegan Zucchini Carrot Cupcakes

    One can never get too many veggies as far as I am concerned. I try to get a large variety in my meals, so I sometimes like to add them to dessert as well, because why not?!  Especially since you usually can’t taste them in there if you put them in things like carrot cake!  Ever since I was little I have always been a fan of carrot cake, I was not one of those children that needed veggies to be disguised in order to eat them, I loved veggies, and the only thing I didn’t really care for was meat (no surprise I am vegan as an adult).  So there was no need to hide the fact that they contained carrots, but even if I hadn’t known they were in there, from the first bite, I knew I loved carrot cake.  The sweet, lightly spiced moist but light cake, and rich cream cheese frosting were heavenly!  Cream cheese frosting was always my favorite on carrot cake, I know some people just make a white buttercream which is ok (not gonna say no either way), but I love the tang of the cream cheese, so now I make a vegan faux cream cheese when I make carrot cake. Last weekend I was craving some carrot cake, but I only had enough carrots for half a batch on hand, and a zucchini, so I decided to make Vegan Zucchini Carrot Cupcakes!  I can not resist a good spiced zucchini bread either so I figured this would be delicious.

    Why did I not make a layer cake instead of cupcakes?  Well, it is a bit more time consuming than I had time for.  I am sure many of you can relate! I am usually making my desserts on week nights, so that I have time to spend with family and friends on weekends (and enjoy the desserts with them), so sometimes I don’t have time to frost a cake.  Plus for sharing cupcakes are more portable. I love bringing some with on a weekend when Eric and I hit up a local coffee shop to enjoy them together. For this cake base, I used a carrot cake recipe I had made before but modified it and added shredded zucchini along with the carrot.  I love how when you add shredded veggies like this to a cake, it keeps it moist and delicious so that if you still have some left by the end of the week, it is not all dry.  I can’t stand dry cake.

    Walnuts are classic to add to carrot cake (at least in the church cookbooks from my Grandma I grew up with), but I decided to add toasted pecans to mine because that is what I had on hand and they are darn delicious.  I skipped the raisins this time though, because honestly I am not a big raisin fan so I usually do not have them in my pantry. The cakes baked up nicely and filled my kitchen with a heavenly aroma of spices!  I could not wait to try them but first they needed the frosting.

    I made a faux vegan cream cheese frosting with thick coconut cream (from coconut milk), cashew butter and coconut butter.  Note that in order for this recipe to work you must use a thick coconut cream that has at least 2/3-3/4 of the can cream or it will not work for this recipe and you will get runny frosting which is no fun for anyone. Also, use coconut butter, not oil to thicken the frosting.  Coconut butter is the whole ground dried coconut flesh (like nut butter would be for whole nuts and not just the oil portion).  I want you to succeed in making cupcakes so I thought I would include these notes. The cupcakes turned out super delicious!  Soft and light, aromatic with warming spices, moist thanks to the veggies, and the creamy frosting was the perfect topper for them! If you are a carrot cake fan, definitely give these Vegan Zucchini Carrot Cupcakes a try!

    Vegan Zucchini Carrot Cupcakes

    Makes 20 cupcakes

    Ingredients:

    Cake:

    • 1 3/4 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 1 cup  shredded carrots
    • 1 cup shredded zucchini
    • 1/2 cup chopped toasted pecans
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1 tsp lemon juice or cider vinegar
    • 1/4 tsp sea salt
    • 3/4 cup melted coconut butter (not coconut oil)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line 20 muffin tins with liners.
    3. Whisk flour, baking soda, cinnamon, ginger, nutmeg, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.  Fold in the zucchini, carrots and pecans until well combined.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared tins.
    7. Place in the oven, and bake cupcakes until tester inserted into center comes out clean with just a few moist crumbs attached, about 20 minutes.
    8. Remove from oven and let cool completely.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream, whisking occasionally (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to frost.
    10. Pipe or spread the frosting over the cupcakes.
    11. Enjoy!

    Cupcakes keep stored in the refrigerator, in a container for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    These can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Chili Verde

    Vegan Chili Verde

    I love any kind of chili.  In fact, I make chili at least once a week, usually my Vegan Chili Mole with Rice  because it is my favorite.  But sometimes I like to switch it up, like last weekend when I decided to make some Vegan Chili Verde! I have made it before, and enjoyed it, but this time I made it to share with Eric, and type up the recipe to share it with you all! It isn’t quite as spicy as my other chili in my opinion.  But then again I eat habanero hot sauce and ghost pepper flakes a lot so maybe I am not the best judge of spicy, especially in Minnesota where some consider black pepper spicy.  This chili had just enough spice so you could taste all the flavors, but with a little kick!

    What gave it a kick you might be wondering?  Well I included jalapenos and hot green chilies.  Which I consider to be medium on the hot scale but they have so much good flavor!  Since this was green chili, I also added both poblanos and green bell peppers, both of which are mild, but give good flavor!  Can you tell I love peppers? I wanted more veggies in the chili so I also added some sweet corn and zucchini because I had them both on hand.  One can never have too many veggie add ins with a soup!

    I flavored the broth with garlic and onions, cumin, coriander, lime juice and cilantro and it was so delicious! If you happen to have an Instant Pot by the way, this can be made in there if you don’t want to have to keep an eye on it on the stove.  Just add everything but the beans, corn, cilantro and lime juice to it, then cook it as soup/broth on the settings. Then add the remaining ingredients, stir in and let sit until they are heated through.

    This soup is good served with some brown rice and avocado on top, or with some fresh corn bread or just crusty bread for dunking!  I have tried it with all of them and they all pair well with it. If you are in need of a warming soup while we are still in the chilly season, give Vegan Chili Verde a try!  Eric, who was the other taste tester besides me said it was awesome, so I will be making it again soon!

    Vegan Chili Verde

    Serves 3-4

    Ingredients:

    • 2 yellow onions, diced
    • 2 cloves organic garlic, minced
    • 1  jalapeno chili, minced
    • 2 poblano chilies, seeded and diced
    • 2 organic green bell peppers, diced
    • 1 medium zucchini, cut in half and sliced thickly
    • 1 tsp cumin
    • 1/4 tsp coriander
    • 1/2 tsp sea salt or to taste
    • 2 4 oz cans hot or mild green chilies
    • 1 1/2 cups vegetable broth
    • 1 15 oz can great northern beans, rinsed and drained
    • 1 cup sweet corn
    • 1/4 cup lime juice
    • 1/4 cup chopped fresh organic cilantro
    • 1/2 cup full fat coconut milk or other unsweetened plant based milk

     

     

    Instructions:

    1. In a pot, combine the onions, garlic, peppers, spices, salt, chilies, vegetable broth, and bring to a boil.  Lower to a simmer and cook for about 20 minutes until everything is tender.
    2. Add the beans, corn, lime juice, and cilantro and cook until heated through.
  • Vegan Mini Strawberry Cakes

    Vegan Mini Strawberry Cakes

    I am sooo ready for spring!  We are getting little glimpses of it here in Minnesota in between the really cold days, but I can’t wait until all of the snow melts and we have green plants outside again, especially towards the end of spring when early strawberries are in season! It will be a while, I know but I can dream right?! Right now I will settle for above 40 degree days, that sounds fabulous. I am craving desserts with strawberries though, even though the fresh ones aren’t quite in season yet.  So I decided to make some Vegan Mini Strawberry Cakes last weekend!  Because why not bring a taste of early spring into my home?!

    For the cakes, instead of making mini layer cakes, which is a little more work and requires more pans (I only have 2 mini round pans), I made frosted bundt cakes.  I have a mini silicone bundt pan, and I figured I might as well use it since I have it!  It is one of those many pans that don’t see the light of day often and get shoved to the back of the cupboard, so it needed some baking love!  I am one of those people who collects weird pans, even though I may not use them much.  Eric had actually given me this one as a gift a while back.  It worked perfect for these cakes, especially since I wanted to fill them and the bundts have a nice hole in the center.

    I used my classic vanilla cake batter and they baked up nicely and my kitchen smelled amazing! I love the aroma of freshly baked vanilla cake, seriously it is one of the best smells ever (hence the name of this blog). I filled them with Eric’s Dad’s home made strawberry jam.  Seriously it is the best jam ever!  He even grows the berries in his back yard, we got to sample them when we visited him in Michigan last year.  So if you make these cakes, make sure you use good strawberry jam, it makes a difference!

    I frosted them with a buttercream frosting instead of just a glaze.  I know a glaze is what is classically on bundt cakes, but I didn’t think of these as actual bundt cakes, just strawberry cakes and I baked them in a bundt pan so that they would have a nice hole for the strawberry jam filling, which I wanted there to be plenty of. Plus I just love buttercream frosting, so I made a nice strawberry buttercream and it was heavenly on these!  The Vegan Mini Strawberry Cakes were totally scrumptious, and I much enjoyed devouring my first one with my mid-morning coffee!  If you are craving a strawberry dessert, definitely give these a try!

    Vegan Mini Strawberry Cakes
    Makes 4 mini cakes

    Ingredients:

    one 4 hole silicone mini bundt pan

    Cake:

    • 3/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp pure vanilla extract
    • 1 Tbsp cider vinegar

     

    Filling:

    • about 1/2 cup strawberry jam

     

    Frosting:

    • 3/4 cup vegan butter, I used Earth Balance (at room temperature)
    • 1-2 Tbsp plant based milk (add 1 then if needed add another if frosting comes out too stiff)
    • 1 tsp pure vanilla extract
    • 1/4 cup freeze dried strawberries, blended in a blender until they are fine powder
    • 2 cups powdered sugar

     

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil the bundt pan.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the batter to prepared pan.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25-30 minutes.  Remove from oven and let cool completely.
    8. Spoon jam into the center of each cake.
    9. To make the frosting, beat the butter with the milk and vanilla until fluffy.
    10. Add the strawberry powder, and then 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).
    11. Spread the frosting over the tops of the cakes (to seal in the jam) and down the sides.
    12. Serve!

    Cakes keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    *If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar. (if you use the granulated it will be more green)

    *This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Pecan Brownies

    Vegan Pecan Brownies

    Everyone has their own preferences when it comes to brownies.  Some like the corners, some like the middle pieces, some like a fluffier less dense brownie, and some like it to be super fudgy. When it comes to a brownie, the fudgier the better as far as I am concerned, I am not a cakey brownie person, and it is all about the texture. I prefer middle pieces. Oh, and they have to have an intense dark chocolate flavor too! Growing up, I really only ate boxed mix brownies, but my Mom bought the fudgy ones, and that is where I got my love for them.  So, last weekend when I was craving some brownies, I whipped up a batch that was an experiment and they turned out just how I like them! So I was happy!  They were Vegan Dark Chocolate Pecan Brownies and they were heavenly!

    When I make brownies at work, they usually have a good amount of oil in them but I was thinking, maybe I could use a high fat content nut butter instead in my brownies as a substitution for the oil.  So that is just what I did using some pecan butter I had just made!  I have done this successfully in other recipes in things like pie crust so I thought why not in brownies?!  And I could add in extra pecans on top as well for texture!  Pecan butter has a lovely almost caramel like flavor that goes perfect with chocolate! I know pecan butter is not something that you find regularly in stores, but if you have a high speed blender or even a food processor you can make your own (I have included instructions after the recipe) and it is so worth it!  It is honestly one of my favorite nut butters.

    To give these brownies a fudgy texture, I also melted unsweetened dark chocolate into them instead of just adding cocoa powder.  I have done this before and I love the result! One can never have too much chocolate, right?  They smelled amazing while baking! My kitchen filled with the heavenly aroma of dark chocolate and nutty pecans! They were topped with both crunchy pecans and dark chocolate chunks for texture!

    I could not wait to try them!  Once they had cooled off enough to cut (I actually let them sit overnight because I made them later after work), they were amazing!  Super fudgy and rich, plenty of intense dark chocolate flavor, notes of caramel and nuttiness from the pecan butter and a nice crunchy on top from the pecans! I gave my Mom some and she loved them as well! If you like chocolate and pecans, definitely give these Vegan Dark Chocolate Pecan Brownies a go!

    Vegan Dark Chocolate Pecan Brownies

    Makes 16

    Ingredients:

    • 1/2 cup plus 2 Tbsp pecan butter*
    • 7 oz unsweetened chocolate, chopped
    • 2 cups maple sugar or brown sugar
    • 1/2 tsp sea salt
    • 1/2 tsp baking powder
    • 1/2 tsp baking powder
    • 3 Tbsp ground flax seed mixed together with 1/2 cup plus 1 Tbsp filtered water
    • 1 cup whole wheat pastry flour
    • 1/3 cup chopped pecans
    • 1/3 cup vegan dark chocolate chunks

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line an 8×8 inch pan with parchment or foil.
    2. In the top of a double boiler, combine the pecan butter and the chocolate and heat until the chocolate is melted, whisking to combine them.
    3. Once the chocolate and pecan butter are well combined, in another large bowl, whisk together the sugar, sea salt, baking powder, and flaxseed mixture, whisking to dissolve the sugar.
    4. Whisk in the pecan butter and chocolate mixture until well blended.
    5. Whisk in the flour, then pour into the prepared pan.
    6. Sprinkle the chopped pecans and chocolate chunks over the top and place in the oven.
    7. Bake for 30 minutes until mostly set, and then remove from the oven and let cool completely before cutting into bars.

    *I make my own pecan butter.  You can do this by blending 4 cups raw pecans in a high-speed blender, pressing them down into the blades with the tamper, and stopping a few times to scrape down the sides, blending until they become smooth butter.

     

  • Vegan Raspberry Vanilla Cake

    Vegan Raspberry Vanilla Cake

    If I were to pick a favorite cake flavor, this Vegan Vanilla Raspberry Cake would be it.  In fact, this is one of the flavors we ordered for our wedding cakes.  It was so heavenly, I told myself I would need to make one for myself at home sometime.  Well, that time has come, I figured why not make one for Valentine’s Day?! I do think of berries as being festive after all.  I do love some Valentine’s chocolate and I will definitely be eating some, but I made this cake last weekend because Eric and I celebrated the weekend before due to work schedules and I was even more excited about it than the chocolate.  I am a vanilla cake girl after all.

    If you are looking for the healthiest version of vegan vanilla cake, this is not it because I wanted it to taste as close to the bakery version as possible and I think I did pretty well in that respect.  I have plenty of other more whole food based cakes on this blog though if that is your thing!  I used my classic vanilla cake base for the cake layers and even the batter was yummy!  Yes, I love me some cake batter and I had to give it a sample before baking it.  Ever since I was a little girl in my Grandma’s kitchen I love sampling the cake batter or licking the excess that didn’t make it into the pan out of the mixing bowl!  It smelled so heavenly while baking, and I could not wait to make the rest of the cake, so I could sample it!

    For the frosting, I made this a bit different than our wedding cake, in that instead of vanilla frosting and a raspberry filling, I wanted to make a raspberry frosting too!  Why not make it even more delicious?!  I made a classic easy vegan buttercream frosting with vegan butter, powdered sugar and vanilla and added in raspberry powder to tint it a lovely pink color, plus give it a vibrant raspberry flavor.  I made the raspberry powder by taking freeze dried raspberries and pulverizing them to powder in the blender until they were the consistency of powdered sugar.  This is a great way to flavor your frosting if you want to give it a berry flavor (or another fruit flavor if you have a different freeze dried fruit) without adding excess moisture to the frosting.

    I filled the cake with some of Eric’s Dad’s raspberry jam, which is probably the best raspberry jam I have ever tasted.  Make sure you use good jam for the cake, it makes all the difference!  When it was finally time to taste the cake I was super excited!  Eric and I enjoyed some together and he even licked the plate clean of frosting it was that good (so did I for that matter).  It was heavenly!  Soft and sweet, scented with vanilla, the perfect partner for the sweet creamy raspberry filling and flavorful jam!  If you are looking for a delicious cake to make, give this Vegan Vanilla Raspberry Cake a go!  It tastes just like it came from a bakery!

    Vegan Raspberry Vanilla Cake 
    Makes one 6 inch cake

    Equipment: two 6 inch cake pans, a cake spreader and a pastry bag

    Ingredients:

    Cake:

    • 1 1/2 cups whole wheat pastry flour
    • 3/4 cup plus 2 Tbsp maple sugar or granulated sugar
    • 3/4 tsp baking powder (1/2 tsp plus 1/4 tsp)
    • 1/2 tsp sea salt
    • 2 flax eggs (2 Tbsp ground golden 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
    • 1/2 cup coconut milk or other plant based milk
    • 1 1/2 tsp pure vanilla extract

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (at room temperature)
    • 3-4 Tbsp coconut milk or other plant based milk (add 3 then if needed add another if frosting comes out too stiff)
    • 1 tsp pure vanilla extract
    • 1/2 cup freeze dried raspberries, blended in a blender until they are fine powder
    • 4 cups powdered sugar

     

    Filling:

    • 1/3 cup vegan 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, milk, and vanilla and beat with an electric mixer for about a minute (or a little longer 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 25-30 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 raspberry powder, and then 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 that, then pipe a frosting barrier around the edge of the cake so that the filling does not ooze (tall enough so that it will be thicker than the filling).
    10. Spoon the jam into the middle of it and spread out evenly to the barrier frosting.  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 (I tinted half of mine with more berry powder to create two different colors).  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!

    Cake keeps stored in the refrigerator in a container or covered for up to 1 week.

    Notes:

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time slightly until the cakes are baked through about 30-35 minutes.

     

  • Strawberry Pistachio Almond Halva

    Strawberry Pistachio Almond Halva

    You know what you can do for yourself when you had a tough day and just want to wind down and enjoy something sweet?  Whip up a batch of halva!  Seriously, it is so delicious and easy to make!  I began to love it a few years back when Eric and I bought some slices from a local company, but I didn’t realize I could make it at home until this year when I decided to give it a go.  How hard could it be after all?  Turns out, not hard at all once you get it down if you own a candy thermometer (which is one crucial part of the process).  I admit I tried to make it without one the first time and it didn’t turn out as nice (it gets a bit crumbly and won’t set nicely), but once I bought one, it was perfect!  I started out making the classic kind with  tahini, and that is super delicious and you can flavor it with so many things!  But I recently started experimenting with other nut butters.  So far I have made a peanut butter and chocolate, and then this Strawberry Pistachio Almond Halva with almond butter! It turned out so good I had to share!

    I always have lots of different nut butters on hand for different recipes and for just eating, so I thought why not try out different ones in halva!  I make my own nut butters at home with my high speed blender.  I think they taste much better than most store bought brands, and that way I control what goes into them. As in, they are only made from whatever nut I am blending and not a bunch of weird oils added in.  If you own a high speed blender and want to make your own, blend 4 cups nuts with sea salt to taste on high, using the tamper to press the nuts down into the blades, and blend until it becomes smooth nut butter.  Trust me it is sooo much better than just buying a jar!  But of course store bought would work for this recipe if you don’t have a blender, just make sure it is smooth, and only contains almonds and salt.

    I associate strawberries with Valentine’s Day, so that is why I chose strawberries for pairing with the almond butter this time, I also added in a bit of vanilla extract to make it fragrant and crunchy salty pistachios for color and texture!  It didn’t take long to make at all!  The thing that takes the longest is simply waiting for the sugar syrup to cook to 250F degrees, after that all you do is stir it into your almond butter mixture, press it into the pan and volia!  Delicious halva after it chills for a while.

    This halva is heavenly!  Sweet and salty, melt in your mouth texture, fragrant with almond, vanilla and strawberries!  I think this would be perfect for Valentine’s Day, I know it certainly is in my home, since my husband Eric loves it and can eat half a batch in one sitting. My favorite type of valentine’s gift or any gift for that matter is one that has thought and love put into it and I am all for edible gifts!  So why not give this Strawberry Pistachio Almond Halva a try!

    Strawberry Pistachio Almond Halva

    Makes 1 lb

    Ingredients:
    • 1 1/2 cups smooth natural (unsweetened) almond butter, stirred well, at room temperature
    • 1/4 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 1 cup granulated sugar
    • 1/4 cup filtered water
    • 1/2 cup chopped pistachios, plus more for topping
    • 1/2 cup freeze dried strawberries, broken up, plus more for topping

     

    Instructions:
    1. Line an 8×8 inch square pan with parchment (letting it go up the sides as well).
    2. In a medium sized bowl, combine the almond butter, sea salt, vanilla pistachios, and strawberries and mix until well blended.  Set aside.
    3. In a small saucepan with a candy thermometer in it, combine the sugar and water over medium high heat, and stir to dissolve the sugar.  Bring to a boil, and allow to cook while stirring occasionally so it does not burn, until it turns golden brown and reaches 250F degrees.
    4. When it reaches the proper temperature, pour into the halva mixture in a thin stream while stirring constantly until it is just blended (you don’t want to over-mix or it will become crumbly).
    5. Dump the halva into the prepared pan, and press it out evenly.  Sprinkle with the remaining about 2 Tbsp pistachios and freeze dried strawberries and press them into it to adhere them.
    6. Place the halva in the refrigerator and allow to chill and set for a couple hours until it is firm.
    7. Cut into pieces, and enjoy!

    Keeps for 1 month in the refrigerator.

     

  • Savory Mushroom Vegetable Stew

    Savory Mushroom Vegetable Stew

    Last weekend in Minnesota it was a bit chilly with only highs in the single digits (F), and snow showers happening frequently. I don’t let the cold stop me from enjoying the outdoors though, I feel that fresh air is important to enjoy year round and the snow is actually really beautiful!  It beats staring at brown grass and dead trees.  On Sunday we grabbed some hot coffee at our favorite shop, then visited a snow sculpting competition, and went for a walk outside despite the temps wearing multiple layers.   We enjoyed our time outside, since we both hate being cooped up indoors, but coming home to a warming meal was needed.  It was a good time to have something cozy for dinner, so luckily, I had whipped up a batch of Savory Mushroom Vegetable Stew the night before.  It tastes even better the next day, so it is something I like to make ahead and this time it was sooo good!  Everything tastes better when you are hungry and cold though lol.

    When I was little, my Mom used to make a beef stew that I really enjoyed in the cooler months, and this is loosely based off of that, the beef being replaced with mushrooms. It has a savory base with broth, tomato paste, thyme and rosemary plus a touch of red wine, and some miso and nutritional yeast to give it that umami flavor.  I used a vegetable base of celery, carrots, onions and garlic the classic combo that my Mom always used, and it actually tasted really similar to hers!  Minus of course the Lipton French onion soup packet she used to use.  I think I replicated the flavor well though and my Mom would approve of this, since she doesn’t eat a lot of beef now either and more veggies.

    I used a mixture of crimini mushrooms, and some dried hen of the woods mushrooms that Eric and I foraged last Fall while we were on our honeymoon while visiting his Dad along the way in Michigan.  His Dad was nice enough to dehydrate them for us for later use.  We picked 3 giant ones, that probably weighed at least 10 lbs each!  So we had quite a bit of mushrooms, and I am enjoying using them in recipes like this one!  If you wanted to make this soup in the Instant Pot instead of on the stove, that is possible as well for an easier option, I have done that before.  You just throw everything in except the nutritional yeast and miso, and cook on the soup/broth setting for 40 minutes and everything cooks just right. When it has finished cooking in the Instant Pot, then add the nutritional yeast and miso mixture and voila! Soup is ready to go!  I admit I use my Instant Pot a lot during the week because I don’t want to sit and watch the stove so I figured I would give you guys both options in case that is your case too!

    This soup turned out so yummy!  I served it with some crusty sourdough bread for dunking I was gifted by a talented coworker (she seriously makes the best bread I have ever had), and it was the perfect meal for a chilly day! I hope you are all staying warm this winter, and if you want something delicious, healthy and warming for dinner, give this Savory Mushroom Vegetable Stew a try!

    Savory Mushroom Vegetable Stew

    Serves 4

    Ingredients:

    • 1 yellow onion, diced
    • 4 stalks celery, sliced
    • 2 garlic cloves, minced
    • 4 medium sized carrots, sliced
    • 3 cups sliced mixed mushrooms (I used hen of the woods and crimini)
    • 4 cups vegetable broth
    • 1 6 oz can tomato paste
    • 2 Tbsp red wine
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp black pepper
    • 1/2 tsp dried thyme
    • 1/2 tsp dried rosemary
    • 4 large yukon gold potatoes, cubed
    • 1 Tbsp miso dissolved in 1 Tbsp filtered water
    • 3 Tbsp nutritional yeast

     

    Instructions:

    1. In a large pot, combine the onion, celery, garlic, carrots, mushrooms, vegetable broth, tomato paste, red wine, salt, pepper, thyme, rosemary, and bring to a boil.  Lower to a simmer and cook for about 15 minutes.
    2. Add the potatoes and cook until they are tender, about 10-15 minutes more.
    3. Add the miso mixture and yeast and cook until incorporated into the soup.
    4. Serve!
  • Vegan Banana Peanut Butter Chocolate Chip Cupcakes

    Vegan Banana Peanut Butter Chocolate Chip Cupcakes

    Last weekend I was in the mood for something sweet.  Cake sounded good, but what kind to make?  Well, when I saw the huge pile of bananas on my counter when I got home, I decided something with banana was in order. I had enough bananas in the freezer for smoothies so I needed to use some of these!  I also happened to have some Earth Balance on hand from another cake frosting recipe so I thought I would use that in the frosting as well!  Since I was in a little bit of a time crunch because of getting off work late, it didn’t appeal to me to bake a cake that needed to be carefully frosted, so I made cupcakes!  I love cupcakes because they are much easier to make than a whole cake, already portioned out and the frosting ratio is perfect, since I love my frosting! Instead of just plain banana cupcakes with vanilla frosting, I upgraded them to Vegan Banana Peanut Butter Chocolate Chip Cupcakes! With a peanut butter cream frosting.  I love my peanut butter and it is so good with banana and chocolate!
    For the cake portion, I used one of my other banana cake recipes as a base, which is a simple mix, pour into the tins and bake sort of thing.  Nothing fussy here!  The batter tasted amazing by the way. Ever since I was a kid and in my Grandma’s kitchen when she would bake and I begged to eat the excess batter from the bowl, it is tradition I do that.  I don’t like to waste after all and that way I know it is good!  The chocolate chunks were the perfect addition! My kitchen smelled amazing while they were cooling after I removed them from the oven. I feel like baking is sort of aromatic therapy.  I always feel in a better mood when enjoying the aroma of something freshly baked!
    For the frosting, I used a mixture of Earth Balance and my home made smooth peanut butter with powdered sugar, a little milk and vanilla and it was perfect!  It was so delicious, fluffy and sweet like something you would taste on a cake at a vegan bakery!  So, if that is what you are going for then I recommend this frosting!  I know I have a bunch of healthier coconut milk based frostings on my website if that is what you are going for (feel free to search them out if you would rather use those), but I like to make something indulgent from time to time, and my husband likes classic buttercream so I am not going to argue with that!  After all, making your own bakery style cupcakes at home is fun, and less expensive than going out to buy them all the time.
    These cupcakes turned out so heavenly! They were soft, and fluffy, sweet with banana flavor and rich chocolate chips, the peanut butter frosting was the perfect thing to top them with!  These are especially good with a cup of good coffee, I enjoyed a few of them that way!  If you have over ripe bananas on hand, definitely give these Vegan Banana Peanut Butter Chocolate Chip Cupcakes a try!
    Vegan Banana Peanut Butter Chocolate Chip Cupcakes 
    Makes 16 cupcakes
    2 6 inch cake pans
    Cake:
    • 1 1/2 cups organic whole wheat pastry flour (or regular AP flour)
    • 1 cup coconut sugar
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed banana
    • 1/4 cup avocado oil
    • 1 Tbsp pure vanilla extract
    • 1/2 cup + 2 Tbsp plant based milk
    • 2 Tbsp apple cider vinegar
    • 1/2 cup vegan dark chocolate chunks or chips plus more for topping

     

    Frosting:

    • 1 cup vegan butter, I used Earth Balance (at room temperature)
    • 1/2 cup smooth peanut butter
    • 3-4 Tbsp plant based milk (add 3 then if needed add another 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 a 16 cup muffin tin with liners.
    3. Whisk flour, baking soda, salt, and sugar in a large bowl to blend well. Whisk banana, 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. Fold in the chocolate chunks.
    4. Transfer cake batter to prepared tins filling them 3/4 full and bake cupcakes until tester inserted into center comes out clean with a few crumbs attached, about 20 minutes (depending on your oven, it could be 25). Remove from oven.
    5. Cool cupcakes completely in pan on rack, at least 1 hour.
    6. To make the frosting, beat the butter  and peanut butter in a large bowl with the milk and vanilla 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, Put the frosting in a pastry bag and pipe over the cupcakes (or alternatively just spread or dallop it on top). Sprinkle with chocolate chips or chunks.

     

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

  • Chocolate Marbled Peanut Butter Halva

    Chocolate Marbled Peanut Butter Halva

    I have loved halva ever since I started buying it at a local shop a few years back. I still occasionally get down to the shop, but I also started to make my own at home. I have made it a few times now, and Eric loves it so much that the batch is usually gone in a few days.  It is classically made with tahini, which is really good no matter what flavor you decide to make it.  But I was wondering if it could be made with other nut butters.  I am the nut butter queen after all, I have at least 5 varieties on hand at all times.  So I thought I would do an experiment and try something besides halva.

    I am a sucker for the chocolate and peanut butter combo, peanut butter cups were always a favorite of mine growing up.  So I went with peanut butter this time. I have the most on hand of all my nut butters, so it was perfect!  I wasn’t sure what would happen, because the nut butter fat content varies, but it worked out really well!

    I made the halva the same way I make the one with tahini, but used peanut butter instead.  This is my tweaked halva recipe, it started out with a bit more sugar but I found it a little too sweet so I feel like 1 cup is just the right amount.  I also add in a bit of sea salt, and a touch of vanilla.  Yes, it needs the sea salt, trust me on this one, it just brings out the flavor and makes it better and gives it that something extra.  Especially with the peanut butter, which I like to be a little salty.   You need a candy thermometer for this, and yes it is essential to get the sugar caramel to the right temperature.  But they are cheap and something good to have in the kitchen so it is not a big deal to pick one up.

    The other important thing about this besides the candy thermometer is mixing it properly.  Some people use a stand mixer but I just used a wooden spoon.  The important part is to mix it quickly while pouring the sugar syrup in until is is just incorporated so it has a nice texture and isn’t too crumbly.  Once the peanut butter base was made I quickly mixed in dark chocolate chunks to give it chocolate marbling (again you don’t want to over mix, just add the chocolate a few stirs and voila). This halva turned out sooo heavenly!  It is like peanut butter cup halva!  It is a bit smoother than the regular tahini halva, but I love it!  Once you have a piece though it is hard to stop eating so you have been warned!

    Chocolate Marbled Peanut Butter Halva

    Makes 1 lb

    Ingredients:
    • 1 1/2 cups smooth, natural (unsweetened) peanut butter, stirred well, at room temperature
    • 1/4 tsp sea salt
    • 1/2 tsp pure vanilla extract
    • 1 cup granulated sugar
    • 1/4 cup filtered water
    • 1/2 cup chopped vegan dark chocolate
    • 1/4 cup chopped vegan dark chocolate for the top of the halva

     

    Instructions:
    1. Line an 8×8 inch square pan with parchment (letting it go up the sides as well).
    2. In a medium sized bowl, combine the peanut butter, sea salt, vanilla and mix until well blended.  Set aside.
    3. In a small saucepan with a candy thermometer in it, combine the sugar and water over medium high heat, and stir to dissolve the sugar.  Bring to a boil, and allow to cook while stirring occasionally so it does not burn, until it turns golden brown and reaches 250F degrees.
    4. When it reaches the proper temperature, pour into the halva mixture in a thin stream while stirring constantly until it is just blended, then quickly stir in 1/2 cup chopped chocolate just until it forms streaks in it (it is literally just a few stirs, you don’t want to over-mix or it will become crumbly).
    5. Dump the halva into the prepared pan, and press it out evenly.  Sprinkle with the remaining chocolate chunks and press them into it to adhere them.
    6. Place the halva in the refrigerator and allow to chill and set for a couple hours until it is firm.
    7. Cut into pieces, and enjoy!

    Keeps for 1 month in the refrigerator.

     

  • Chipotle Sweet Potato and Chickpea Soup

    Chipotle Sweet Potato and Chickpea Soup

    Happy 2022!  I know new years was a few days back, but I am getting around to typing up a post now so Happy New Year!  I decided to take a few weeks off of making recipes over the holidays because it was just too hectic and I wanted to enjoy them.  But now I am ready to get back into new recipes!  It is the time of year when everyone is trying to be more healthy, and although I try to eat healthy all year round, I decided to make something more healthy and savory too to start the year off!  I am a big soup fan in the winter and this Chipotle Sweet Potato and Chickpea Soup that I made last weekend was so delicious I had to share!

    I make huge batches of soup at work, so you would think I wouldn’t enjoy making them at home, but actually creating a new one is exciting!  Eric loves anything with chipotle peppers in it, and I thought they would pair well with sweet potatoes in a warming soup.  We definitely need some warmth here right now as it has been pretty chilly in MN.  So I wanted a warming soup to serve with some crusty bread that we could enjoy after being outside.

    For the base, I used tomatoes, veggie broth and the chipotle peppers, along with plenty of veggies to give the soup lots of flavor.  I cooked the first part, then added in the sweet potatoes so they did not get too mushy.  At work we actually steam them separately so they don’t get mushy, but I find that adding them the last 15 minutes works fine. If you wanted to make this soup in an instant pot, I would suggest cooking it the first half in the pot (up until you add the sweet potatoes chickpeas and coconut milk), then remove it from the pot and cook it on the stove for the sweet potato part. I have done this before.

    The Chipotle Sweet Potato and Chickpea Soup turned out super delicious!  It is packed with flavor, a little spicy, but just the right amount and the sweet sweet potatoes are the perfect partner for the chipotles!  This is so good served with crusty bread or corn bread!  I hope you all are staying warm this winter!

    Chipotle Sweet Potato and Chickpea Soup

    Serves 3

    Ingredients:

    • 1 large onion, diced
    • 2 garlic cloves, minced
    • 1 red bell pepper, diced
    • 2 stalks celery, sliced
    • 1/4 cup fresh cilantro
    • 1 15 oz can fire roasted diced tomatoes
    • 3 Tbsp chopped canned chipotle peppers in adobo
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1 1/2 cups veggie broth or filtered water
    • 1 large yam, cut into cubes (about 3 cups)
    • 1 1/2 cups cooked chickpeas (canned and drained well is fine)
    • 1/3 cup coconut cream (not sweetened)
    • 2 Tbsp cornstarch mixed with 1/4 cup filtered water

    Instructions:

    1. In a large pot, combine the onions, garlic, bell pepper, celery, cilantro, tomatoes, chipotle peppers, cumin, chili powder and veggie broth and bring to a boil.  Lower to a simmer and cook for 20 minutes.
    2. Add the sweet potatoes and chickpeas and cook until the sweet potatoes are softened, about 15 minutes more.
    3. Add the coconut cream, and cornstarch mixture and cook until the soup has thickened and the coconut cream is mixed in.
    4. Remove from heat, and serve!
  • Vegan Matcha Mint Doughnuts

    Vegan Matcha Mint Doughnuts

    I can’t believe it is already Christmas this week!  Time has flown, and as always this time of year is busy, so instead of making a cake this week when I felt like making a treat, I decided to make doughnuts instead!  I like to enjoy doughnuts with my coffee sometimes on the weekends, and when I make a batch, I always freeze some for future enjoyment. I wanted to make some Vegan Matcha Mint Doughnuts this time, and I recently received some Dastony coconut butter from Raw Guru which is my main ingredient in my doughnut glazes!

    I like making my own baked doughnuts because they are healthier than buying store bought ones, and I use good quality ingredients.  For the cake portion, I used my vanilla cake recipe, which is really simple to mix!  I flavored it with a bit of matcha powder, vanilla extract and peppermint extract.  The batter itself tasted delicious.  I always give it a try, to make sure I don’t forget something (one time I forgot the sugar…oops!  but luckily I tried it and figured it out before dumping it into the pans). A note on the flour in this, if you prefer to use gluten free flour, Bob’s Red Mill gluten free all purpose baking flour will work well, I have tried it before with good results.

    They baked up beautifully and my kitchen smelled amazing!  Once they had cooled down and were all ready to glaze, I was getting more excited.  Like I mentioned earlier, I use Dastony coconut butter from Raw Guru as a base, instead of the usual powdered sugar.  Not only is it healthier, but it sets nice just like a powdered sugar glaze, and I prefer the sweetness level.  I find powdered sugar glaze to be a little too sweet sometimes because there is not much in it to cut the sweetness.

    The Vegan Matcha Mint Doughnuts turned out sooo good!  They were sweet and soft with a hint of vanilla, matcha and mint, and just enough sweetness in the glaze!  I enjoyed them with my coffee and it was such a delicious pairing, but I am going to try them next with a matcha latte because they are matcha after all and I love that too!  If you are a matcha fan definitely give these a try!  If you would like to get some Dastony coconut butter from Raw Guru you can find it on their website.

    Merry Christmas!  I hope you all have a wonderful holiday week!

    Vegan Matcha Mint Doughnuts
    Makes 6 Doughnuts

    Ingredients:

    one 6 hole doughnut pan

    Cake:

    • 3/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 2 tsp matcha powder
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp peppermint extract
    • 1 tsp pure vanilla extract
    • 1 Tbsp cider vinegar

     

    Icing:

    • 1/2 cup melted Dastony coconut butter
    • 2 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 3-4 Tbsp filtered water or as needed
    • 1/4 tsp matcha powder

     

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil a doughnut pan.
    3. Whisk flour, matcha, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, peppermint and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the batter to prepared pan.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes.  Remove from oven and let cool completely.
    8. To make the glaze, whisk together all ingredients except the water.  Then whisk in the water until smooth and uniform.  If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
    9. Spoon the glaze over the doughnuts.
    10. Allow glaze to set, then enjoy!

    Doughnuts keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    *If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar. (if you use the granulated it will be more green)

    *This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Hot Cocoa Cookies

    Vegan Hot Cocoa Cookies

    A snow day is the perfect time to do some baking! And, we definitely just got a lot of snow dumped on us here in Minnesota.  It was about time though, nobody wants a brown Christmas! I made some Holiday cookies at work last week, they were double chocolate mint, and we all loved them so much that one of my coworkers suggested I make hot cocoa cookies too.  I can’t make any more varieties of cookies right now at work though, since I already have enough things to make and not enough time, so I decided to give making some a go at home instead.  Why not?  They did sound really good after all.

    For the cookies, I actually used the same cookie base as the one I use at work, just with slightly more whole ingredients, like whole wheat pastry flour instead of regular AP, and maple sugar instead of granulated.  But they come out the same either way if you do need to use the more standard ingredients.  Another note about the flour used, if you wanted to make this gluten free, you could use a gluten free baking flour blend as well.  I like the Bob’s Red Mill gluten free all purpose baking flour, I have used it and swapped 1:1 with success.  This cookie base is delicious!  It tastes kind of like brownie batter, only with a cookie dough consistency (which is my favorite).  I added in a touch of vanilla and mint and it tastes like cocoa!

    It needed a few add ins though, even though the dough was delicious by itself I added mini marshmallows and chocolate chunks!  Dandies has some vegan mini marshmallows that are seriously the most delicious marshmallows I have tasted, even better than the ones that were not vegan that I ate as a kid.  These ones have a vanilla flavor and just the right amount of sweetness!  I used to always have marshmallows in my hot chocolate as a kid, so I had to add them to these cookies.  I added in the chocolate chunks because I wanted there to be gooey chocolate in them while I enjoyed them warm (the best way after eating the dough as far as I am concerned).

    They baked up beautifully and smelled amazing! I could not wait to try one!  They were soft and chewy, with a flavor just like peppermint hot cocoa, and the soft marshmallows, and gooey chocolate made them heavenly!  Eric loved them as well, and I brought some to work to share and they got good reviews, so I am not the only one that thought they were yummy.  These would be amazing with a hot cup of coffee or of course hot chocolate if you have a big sweet tooth!

    Vegan Hot Cocoa Cookies

    Makes 2 dozen large cookies

    Ingredients:

    • 1 1/2 cups coconut oil, warmed to melted
    • 3 cups maple sugar or granulated sugar
    • 1 cup applesauce
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 tsp sea salt
    • 2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 cup cocoa powder
    • 4 1/2 cups whole wheat pastry flour
    • 1 cup chocolate chunks
    • 1 cup vegan marshmallows

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line 3 large sheet pans with parchment.
    2. In a large bowl, combine the coconut oil, sugar, applesauce, vanilla and peppermint and mix until completely incorporated (the oil too, it should be completely mixed in).
    3. Mix in the sea salt, soda, and baking powder.
    4. Mix in the cocoa powder, then flour 1 cup at a time until completely mixed in.
    5. Mix in the marshmallows and chocolate chunks.
    6. Scoop the cookies out and roll them into 2 inch balls.  Place them on baking sheets, a couple inches apart, and press down slightly.
    7. Place in the oven and bake the trays of cookies for about 12-15 minutes (turning the pans half way through), until lightly browned and cooked through (but not overbaked).  Remove trays from the oven , and let cool 15 minutes before enjoying.

     

     

  • Vegan Peppermint Mocha Cake

    Vegan Peppermint Mocha Cake

    It was looking a bit brown and grey outside here in Minnesota, since it has been pretty cloudy lately, it gets dark early and all of the greenery has died plus we had no snow.  That is until this weekend!  I woke up to a blanket of fresh snow on the ground and honestly it was lovely to admire on my morning run! Sure it is a bit annoying to drive on, but you have to admit it is pretty and beats the brown.  Now that is is finally looking like December I am in the mood for cozy holiday treats!  I love a good peppermint mocha, so I thought why not turn it into a cake?!  So I made a Vegan Peppermint Mocha Layer Cake!  I had just bought a new cake stand that I really wanted to use too so it was perfect! Eric was telling me we should go pick up some coffee and cake to enjoy together and I told him I could do him one better, since I was in the process of making this cake!

    For the cake portion, I made my plain chocolate cake which is a really simple mix and bake recipe, nothing fussy. But I added in some peppermint extract and espresso powder to give it that peppermint mocha flavor.  Coffee and chocolate go so well together in cake!  One note on this recipe, use full fat coconut milk, the kind with cream, because it is the fat in this cake recipe and what gives it a nice texture.  Also, it must be at room temperature otherwise the cake baking time will get messed up and it may bake unevenly.  I learned these things the hard way with other cakes, but if you use the right milk at the right temperature it comes out just right!

    The batter tasted amazing and the cake baked up beautifully! My kitchen smelled amazing like peppermint brownies!  I let my cakes cool overnight since I was making them after work, and did not have time to frost them that night.  I often times do this because I know for sure they will be cool when I frost them and they seem to be easier to handle.  Plus it isn’t such a big project for one day.  Eric requested I make the cakes with a different frosting than the coconut based one I usually use, one that is more like the cake we buy at the local bakery so I made a vegan buttercream.

    I know I usually don’t use refined sugars in my recipes but for a request from my husband and an occasional treat I thought why not?! So I used Earth balance to make a creamy fluffy vegan chocolate mint buttercream and it was sooo good!  It tasted just like the frosting from our favorite bakery!  Eric even ate the extra I had after decorating.  The thing about this recipe is you will have plenty to decorate with which I love, since I like a good amount of frosting on my cakes.  Has to be the right ratio of frosting to cake, and if you mess up that way you have a little extra.

    This cake turned out lovely and frosted nicely, I was very pleased with the result!  It was heavenly, and just the right texture.  The cake was soft and light, rich with dark chocolate flavor and coffee plus that hint of peppermint and the smooth creamy frosting was the perfect pairing with it!  If you are a fan of peppermint mochas and cake, definitely give this a try!

    Vegan Peppermint Mocha Cake
    Makes one 6 inch cake

    Ingredients:

    two 6 inch cake pans

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1/4 cup plus 2 Tbsp cacao powder
    • 2 Tbsp espresso powder
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind that is mostly cream, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 1/2 cups vegan butter, I used Earth Balance (if using the sticks, 3 sticks)
    • 3 Tbsp plant based milk
    • 1 tsp pure vanilla extract
    • 1 tsp peppermint extract
    • 1 cup cacao powder
    • 4 cups organic powdered sugar

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, cacao powder, espresso powder, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk, peppermint  and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, beat the butter in a large bowl with the milk, vanilla and mint until fluffy.
    10. Add the cacao powder and beat until well incorporated (scraping the sides down), then add the powdered sugar 1 cup at a time until completely mixed and light and fluffy.
    11. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.  Use the remaining frosting to decorate the top of the cake if desired.
    12. Enjoy!

     

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or granulated sugar for this, it will work in place of the maple sugar.

    If you prefer to use regular AP flour in this in place of the whole wheat pastry that will work as well.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Chocolate Pecan Mousse Pie 

    Vegan Chocolate Pecan Mousse Pie 

    Growing up, for Thanksgiving my Grandma always had pumpkin, pecan and apple pie for dessert.  I would always take a slice of each, but the pecan was my favorite.  It was my Grandma’s favorite and Mom’s favorite too, although there was always more left of it at the end because some of my family does not like nuts (and they were totally missing out).  More for us I guess!  I always thought of pecan pie as kind of special because you don’t really get it any other time of the year, or I didn’t at that point in my life when I was not baking my own pies.  We didn’t usually have it for Christmas, just Thanksgiving.  Well, I like to keep the pecan pie tradition going, and I know it is my Mom’s favorite so I usually try to make some.  Although it usually ends up not being traditional. Like this year, I had just received some Rawmio cacao butter and Rawmio cacao powder from Raw Guru and I wanted to incorporate them into the pie, because who doesn’t love chocolate after all.

    I have made a chocolate pecan pie before, so I wanted something a little more different and fancy.  What I decided to make was a combined version of two of my favorite holiday pies, a Vegan Chocolate Pecan Mousse Pie!  I love pecan pie, and I love a chocolate mousse or french silk pie (something we would serve at Christmas), so I went and combined the two!  Yes, this pie has a few steps to make it and takes a little time but it is so worth it!  And it was something I made after a long day at work when I was tired (over the course of two days) but it wasn’t as much work as I thought it would be.  Sometimes I like to divide my dessert making between two days if something has to cool or has a few steps (since I feel like life is busy and I have less free time).  So in this case, I baked the bottom layer and the crust, let it cool outside for a while, while I made the mousse layer, then let it sit overnight in the fridge and made the whipped cream topping.  It worked perfect!

    To make the Vegan Chocolate Pecan Mousse Pie, I made a classic coconut oil crust, which comes out rich and flakey and is always easy to make.  Next, to make the pecan pie layer, instead of using corn syrup as traditional pecan pie does, I blended up dates to make a gooey chocolaty caramel which included some of the Rawmio cacao powder.  That baked up nicely and while it cooled I made a rich chocolate mousse filling with full fat coconut milk and the cacao powder and Rawmio cacao butter to give it plenty of chocolate flavor.  If you wanted to make this with coconut butter (not oil though) instead of the cacao butter, that works as well! It was heavenly!

    For the topping, I used more coconut milk and the Rawmio cacao butter to thicken it as well.  As a side note, for the topping and filling of this pie, it is important that you use thick coconut milk that is mostly cream, like 3/4 of the can thick cream or just canned coconut cream (but not the sweetened kind) or it will not firm up.  I cannot stress this enough, and I hate to see people’s desserts not turn out because they didn’t use the proper ingredients so I needed to mention this.

    The pie looked beautiful and I could not wait to try it!  Of course I had to photograph it first (the one downfall to being a food blogger no diving right into something like a pie since it needs to look pretty for pics) and my mouth was watering the whole time.  When I showed Eric a piece while I was photographing it, he said “That pie is legit!” meaning it looks pretty impressive, which it does with its three layers.  It is totally heavenly too, and perfect for a holiday dessert!  It has a buttery crust, a crunchy, sweet and gooey pecan layer which is the perfect partner for the rich chocolate mousse and mellow creamy vanilla topping!  If you are looking for an impressive pie for the Holidays this Vegan Chocolate Pecan Mousse Pie is it!  If you are in need of cacao products, check out the Raw Guru website for the Rawmio cacao butter and powder.  They also have some amazing chocolate products and nut butters too that I love!

     

    Vegan Chocolate Pecan Mousse Pie 
    Makes one 8 inch pie

    Ingredients:

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour
    • 2 Tbsp coconut sugar or maple sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-4 Tbsp cold water

     

    Pecan 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 almond butter
    • 2 Tbsp Rawmio cacao powder
    • 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 Rawmio cacao butter or coconut oil
    • 2 cups toasted pecans

     

    Mousse Filling:

    • 1 15 oz can coconut cream or full fat coconut milk that is thick (you want at least 3/4 of the can to be cream or this recipe will not work)
    • 1/4 cup cacao powder
    • 1/3 cup maple syrup
    • 1 tsp vanilla
    • pinch sea salt
    • 3/4 cup melted Rawmio cacao butter or Raw Guru coconut butter

     

    Topping:

     

    Directions:

    1. Preheat oven to 375F degrees.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil 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 using floured parchment underneath and floured rolling pin. Transfer dough to an 9 or 9 1/2 inch pie pan (don’t worry if it tears, just patch it up and nobody will know).  Flute the edges, or crimp them.  Set aside in the refrigerator.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the pecans. Process until smooth, then scrape into a bowl and stir in the pecans. Spread the filling over the crust, spreading it out evenly, and place in the oven.
    4. Bake for about 30-35 minutes until the crust is starting to brown lightly. Remove from oven and let cool completely.
    5. To make the mousse filling, combine all ingredients in a high speed blender and blend until smooth, then pour into a bowl and place in the freezer, stirring every so often until it thickens slightly, about 1/2 an hour to 45 minutes depending on the temperature it was.
    6. Pour the mousse over the pecan layer, and place in the freezer until set, at least 1 hour.
    7. To make the coconut whipped cream topping, combine all ingredients in a high speed blender until smooth, then place in the freezer until it thickens to the consistency of whipped cream, about 45 minutes to 1 hour.
    8. Spread the cream over the top of the pie, sprinkle with pecans and dark chocolate and enjoy!
  • 40+ Vegan Thanksgiving Dessert Recipes

    40+ Vegan Thanksgiving Dessert Recipes

    In case you are having a hard time trying to decide what to make for Thanksgiving dessert, or are looking for something new to try, I have you covered!  I think dessert is an essential part of Thanksgiving, and it was always my favorite part growing up.  So, I always try to make sure I make something really good to share!  These are desserts that I think would make a tasty and special addition to your Thanksgiving Holiday spread!  Some raw, and some cooked vegan, I have chosen some simpler recipes along with some that are a bit more involved so no matter what your skill level you should be able to find something here that floats your boat.  Most of these can be made a day ahead of time as well so that you don’t have to worry about them on the big day.  Enjoy, I hope you all are having a wonderful Thanksgiving time!

    Vegan Pumpkin Spice Truffles 

    Cranberry-Pecan-Butter-Cups-21

    Raw Cranberry Pecan Butter Cups

    Pumpkin-Pie-Cup-3

    Raw Chocolate Pumpkin Pie Cups 

    Vegan Pumpkin Cheesecake Swirl Brownies

    Sweet-Potato-Cranberry-Streusel-Bars-2

    Raw Sweet Potato Cranberry Streusel Bars

    Vegan Pumpkin Maple Pecan Cookies 2

    Vegan Maple Pecan Pumpkin Cookies

    Vegan Apple Pie Cookies

    Sweet Potato Cream Cheese Muffins

    pumpkin-pop-tarts-4

    Vegan Pumpkin Pie Pop-Tarts

    Vegan Sticky Toffee Pudding Apple Cakes 5

    Vegan Sticky Toffee Apple Pudding

    Pumpkin-Creme-Caramel

    Raw Pumpkin Crème Caramel

    Vegan Maple Pumpkin Creme Caramel 

    Vegan Pumpkin Pie in a Mug

    Vegan Pumpkin Caramel Bread Pudding

    Vegan Pear Spice Doughnuts with Cream Cheese Glaze

    Vegan Pumpkin Caramel Rolls

    Vegan Pumpkin Caramel Lava Cake

    Baked Stuffed Apples with Cinnamon Ice Cream 

    IMG_1360

    Vegan Mini Pecan Pies

    Vegan Chocolate Hazelnut Pumpkin Pie

    Ruby-Tarts-4

    Raw Ruby Tartlettes (Cranberry Orange Pomegranate Tartlettes)

    vegan-pumpkin-doughnuts-with-maple-glaze-1

    Vegan Pumpkin Doughnuts with Maple Glaze

    mini-pumpkin-pies-4

    Mini Vegan Pumpkin Pies

    pumpkin-cream-cheese-pie-1

    Vegan Pumpkin Cheesecake Pie

    mini-apple-cheesecakes-1

    Mini Caramel Apple Cheesecakes

    Vegan Caramel Apple Pie Bars 

    butternut-squash-and-apple-pie-3

    Vegan Butternut Squash Apple Pie

    IMG_1477

    Vegan Apple Raspberry Pie with Almond Streusel

    Vegan Triple Layer Pumpkin Pie

    Double Chocolate Pecan Pie 

    Vegan Pumpkin Chocolate Chip Cake with Fudge Frosting 

    Vegan Caramel Apple Cheesecake 

    Vegan Pumpkin Tiramisu 

    Vegan Pumpkin Patch Coffeecake 

    Vegan Apple Spice Cake with Pecan Frosting

    Vegan Pumpkin Turtle Cheesecake 

     

    Gingery-Apple-Pear-Tart

    Raw Gingery Apple Pear Tart

    IMG_1409

    Vegan Sweet Potato Tart with Cinnamon Pecan Streusel Topping

    Vegan Coconut Chocolate Chunk Pecan Tart 

    Vegan Apple Cream Cheese Galette 1

    Vegan Apple Cream Cheese Galette

    Vegan Caramel Pear Cake with Cream Cheese Frosting 

    Vegan Harvest Chocolate Cake with Pumpkin Caramel Filling

    Vegan Pumpkin Spice Latte Layer Cake

    Sweet-2BPotato-2BCaramel-2BPecan-2BCake-2B1

    Raw Sweet Potato Caramel Cheesecake

    Pumpkin-2BLatte-2BCake-2B3

    Raw Spiced Pumpkin Mocha Latte Cheesecake

    Raw Pumpkin Spice White Chocolate Cheesecake

    Raw Pumpkin White Chocolate Cheesecake

    Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting 3

    Vegan Pumpkin Spice Cake with Cream Cheese Frosting



  • Vegan Pumpkin Cinnamon Roll Cake

    Vegan Pumpkin Cinnamon Roll Cake

    Pumpkin is my jam ever since fall started.  I make so many pumpkin cookies and scones at work lately and they always sell really fast so apparently  I am not the only one.  I have been making cookies, cakes, and pumpkin spice lattes at home, but what I I have really been craving lately that I haven’t gotten around to making yet is pumpkin cinnamon rolls.  I have seen a few in my news feed, and wanted to make some last week, but by the time I got home from work it was late and seemed like to lengthy of a process to let them rise and roll them out and whatnot, plus I didn’t have any yeast on hand (I thought I still had some), so it seemed like a losing battle to make them, but then I remembered that a while back I made a cinnamon roll cake, that was simple but still had all of the delicious flavor of cinnamon rolls, so I decided to make a pumpkin version, Vegan Pumpkin Cinnamon Roll Cake!

    I love changing recipes with the seasons and putting a twist on them! I knew pumpkin spices would be perfect in a cinnamon roll cake (or cinnamon rolls), and I could not wait to whip this up!  For my batter, I based it off of my Cinnamon Roll Cake recipe, but added in plenty of pumpkin puree and pumpkin pie spices instead of the usual cinnamon.  The batter was super delicious!  I always have to sample the batter, ever since I was a kid, it is tradition!  And one time it even saved my cake, because when I tasted it I realized that I had forgotten to add the sugar.  It would have been one disgusting cake if I didn’t taste it and add it in before pouring it into the pan.  Don’t worry I am not usually that spacey but we all have those days.   This batter was perfect, just the right amount of spices and it is easy to make.  The batter It happens to be oil free, because I use full fat coconut milk in it in place of the oil.

    For the swirl, which is essential to cinnamon rolls of course, I used a mixture of sugar, maple syrup and pumpkin pie spices, and spiraled it in the cake to give it a ribbon of sweet spiced goodness! I know cinnamon rolls don’t have a streusel topping, but I gave this one just that because I had put one on my other cinnamon roll cake, and this is sort of a mixture between a coffeecake and cinnamon roll.  Plus I think it is so lovely and so delicious!  I love the contrast of the crunch on the soft cake!  This smelled so amazing when I pulled it out of the oven I could not wait to try it!

    But of course I let it cool first so it could come out of the pan nicely.  I gave it a nice decorative drizzle on top, to make it more reminiscent of cinnamon rolls and it was perfect!  This pairs so well with coffee, it is soft, sweet, scented with pumpkin spices, has a nice sugary crunch on top and you may just have to go back for seconds, just sayin’.  If you have some leftover canned pumpkin this is the perfect use for it!  Maybe I will get around to making real cinnamon rolls soon, but this cake is darn delicious and maybe even better than the rolls, so definitely give it a try!

    Vegan Pumpkin Cinnamon Roll Cake
    Makes one 6 inch cake

    Ingredients:

    one 6 inch cake pan

    Cake:

    • 3/4 cup organic whole wheat pastry flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 1/2 cup full fat coconut cream (the thick kind, from the top of the can) at room temperature
    • 1/2 cup pumpkin puree
    • 1 tsp pure vanilla extract
    • 2 tsp pumpkin pie spices
    • 1 Tbsp cider vinegar

     

    Swirl:

    • 2 Tbsp maple syrup at room temperature
    • 2 Tbsp maple sugar
    • 2 tsp pumpkin pie spices

     

    Topping:

    • 1/4 cup organic whole wheat pastry flour
    • 2 Tbsp maple sugar
    • 1/8 tsp sea salt
    • 1/4 tsp pumpkin pie spices
    • 3 Tbsp coconut butter, warmed to liquid

     

    Drizzle:

    • 1 Tbsp coconut butter
    • 1 tsp maple syrup
    • 1 Tbsp filtered water, or as needed

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil a 6 inch round baking pan and line it with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Mix together swirl ingredients in a small bowl.
    7. Transfer half the cake batter to prepared pan then place the swirl mixture in a ziplock bag with the corner cut off and pipe it into a swirl from the center out.  Pour the rest of the cake batter over it, then do the same with more of the swirl. marble the swirls with a knife.
    8. Mix together the streusel ingredients in a bowl with your hands until it starts to clump together, then sprinkle over the cake.
    9. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    10. Remove from the oven and let cool for at least 30 minutes, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    11. Whisk together the coconut butter, maple syrup and water until smooth (adding a little more water if it is too thick to drizzle).
    12. Drizzle the coconut butter mixture over the cake, and serve!

    Cake keeps stored in a container on the counter for up to 1 week, or can be frozen for up to 4 months.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in a 9 inch round pan, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Pumpkin Spice Latte Layer Cake

    Vegan Pumpkin Spice Latte Layer Cake

    Everyone is obsessed with pumpkin spice lattes this time of the year, and I am not surprised, since I am a big anything pumpkin lover myself.  And, I admit that I buy them from local coffee shops.  But they have to be good ones made with real pumpkin and spices not just fake flavoring.  We have some shops that make some really good ones around here, like Bootstrap Coffee Co. Their drinks are amazing, and they make really good oatmilk lattes!  You know what also goes really well with a good pumpkin spice latte?  A sweet treat to enjoy it with, like this Pumpkin Spice Latte Layer Cake!  It has all of the flavors of a pumpkin spice latte but in cake form.  I had made a similar cake like this before and posted it on here, but I thought it was time for a new and improved version, so here you go!  If I make improvements on a recipe I like to post the new one, so you get the best results.
    For the Pumpkin Spice Latte Layer Cake layers, I used plenty of pumpkin (the canned variety to make it more simple and easy since I don’t always want to roast a pumpkin and puree it), and my spices that I always use in my pumpkin pie, cinnamon, ginger, nutmeg and cloves.  I wanted to cake layers to remain moist and soft even when refrigerated so I chose avocado oil in place of the coconut oil this time and the texture was perfect!  Not only that, the pumpkin and spices were allowed to shine, and the bit of coffee I used in the liquid portion of the batter gave it just the right amount of coffee flavor.  I used maple sugar to sweeten it because I love the flavor with fall desserts and it gives it a caramelly flavor.
    A few notes on this recipe, I often times make oil free and fruit sweetened cakes, and if you came here looking for one of those, then check out my Pumpkin Spice Cake with Cream Cheese Frosting. It is oil free and fruit sweetened and one of my other favorite fall cakes.  Also perfect if you are not a coffee person.  For the frosting portion of this cake, it is important that you use a coconut milk that has most of the can being thick cream, like Thai Kitchen brand (their coconut cream in a can works as well if you happen to have that).  If you do not use a thick brand of coconut milk this recipe will not work and you will end up with runny frosting which is no fun for anyone.  I cannot stress this enough and I would hate to have your cake not turn out. If you are looking for a more traditional frosting for this that is not coconut milk based and less fussy, I can recommend this frosting recipe which is more of a buttercream. This recipe is not gluten free but if you would like to make it gluten free, you can use a gluten free flour like Bobs Red Mill Gluten Free All Purpose Baking Flour subbed 1:1 for the whole wheat pastry. I have used this brand in my cakes and know it works well (I am not sure about other brands as I have not tried them but if you have another brand that you know works well in cakes go for it).
    Back to the fun stuff though, this cake smells so heavenly while baking, it makes me so happy!  Once I had this cake all assembled and it was ready to eat I could not wait to try it!  This cake was sooo good! I have a weekend tradition of enjoying dessert with my coffee, so Eric and I brought some along to our coffee date last weekend and did just that.  This cake is most, sweet and lightly spiced with a hint of coffee and creamy frosting scented with vanilla and coffee!  If you are a pumpkin spice latte fan, definitely give this a try!
    Vegan Pumpkin Spice Latte 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 coconut sugar
    • 2 Tbsp cinnamon
    • 2 tsp ground ginger
    • 1/2 tsp ground nutmeg
    • 1/4 tsp cloves
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 3/4 cup pureed pumpkin or squash
    • 1/4 cup avocado oil
    • 1 Tbsp pure vanilla extract
    • 2 tsp maple extract
    • 1/2 cup + 2 Tbsp strong brewed espresso coffee
    • 2 Tbsp apple cider vinegar

     

    Frosting:

    • 1 15 oz can organic full fat coconut milk or coconut cream, chilled (use the kind that has at least 3/4 of the can thick cream like Thai Kitchen brand or this recipe will not work and frosting will be runny)
    • 1/2 cup raw cashew butter
    • 1/3 cup maple syrup
    • 2 Tbsp strong brewed espresso
    • 1/4  tsp sea salt
    • 2 tsp pure vanilla extract
    • 1/2 tsp maple extract (optional)
    • 3/4 cups coconut butter (not oil), warmed to liquid

     

    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, maple extract, vanilla extract, and coffee 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. Meanwhile, to make the frosting, combine all ingredients but the coconut butter, in a high speed blender or food processor and blend until smooth.  With the motor running, add the coconut butter and process a minute more (if it starts to get lumpy at all during the process it is just the fat separating because it is 2 different temperatures.  Just continue to blend until it is smooth, and it will get warm so it will just have to chill longer). Pour the frosting into a bowl and let sit in the freezer until the consistency of whipped cream, whisking every 15 minutes (this may take anywhere from 15 minutes to hour to an hour depending on how warm it has gotten and which appliance you used).
    7. When ready to frost, place one cake layer on a plate. spread frosting about 1/2 inch thick over the first layer, then top with the second. Spread remaining frosting over the top and down the sides of the cake. Decorate the top with coffee beans, and pipe remaining frosting onto it if desired.

     

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

     



  • Vegan Creamy Wild Mushroom Soup 

    Vegan Creamy Wild Mushroom Soup 

           

    Wild mushroom foraging season is now over in the upper midwest, but a few weeks back while we were on our honeymoon to the upper peninsula of Michigan it was a great time to go foraging for mushrooms! I honestly have never seen so many varieties of wild mushrooms in my life at one time.  We live in Minnesota and there are plenty here, but while we were hiking there it seemed like the perfect mushroom growing conditions because it had just rained a lot and was fairly warm so they were popping up all over. Eric’s Dad, who lives in Michigan took us mushroom hunting to the places he typically goes to pick them and we found a good haul. 

    I hadn’t previously done anything like this before and although I can recognize some mushrooms as edible (like oyster, puffball and chicken of the woods) I didn’t really want to pick them and bring them home without a guide who could verify them as edible since some mushrooms look alike and some have to be picked at a certain point to be edible.  Also you wouldn’t want to end up with something poison.  So if you are going to go mushroom hunting, bring someone who knows for sure what they are!  But I highly recommend it, it is so satisfying to pick your own and enjoy them later! 

    Our stash included 3 large hen of the woods mushrooms, oyster mushrooms, gem-studded puffballs, some lion’s mane and bricktop mushrooms. We took the hen of the woods and dried them for later use, and vacuum packed  the rest to freeze and use later.  If you can’t go mushroom hunting it seems like you can get a pretty good variety at a lot of farmer’s markets lately from growers at least where I live in Minnesota. So not to worry if you want to make a dish like this Creamy Vegan Wild Mushroom Soup I am going to share the recipe for in a minute! As a side note, did you know you can make a delicious lion’s mane coffee, or tea?  I found this recipe  for a lion’s man coffee and tea made with dried lion’s mane, and I am going to have to try with plant based milk it because I am always looking for new ways to enjoy warm drinks when the cooler weather hits! You can find it on this website: Benefits of Adding Lion’s Mane Mushroom.

    So back to that soup recipe, a couple weeks after we got back, I finally got around to making something with the mushrooms.  I wanted them to be the star, so I thought a creamy soup would be perfect!  People use a lot of cream of mushroom soup here in Minnesota for casseroles and whatnot and I have always liked it but to be honest, home made mushroom soup is best!  This one is substantial enough to be a meal alongside some crusty bread, which is what I served it with! 

    First, I sauteed some leeks, onions and garlic for the base, then added the mushrooms, stock, some thyme to make It savory (I love thyme and mushrooms together), and it made a lovely flavorful stock!  To make it substantial, I added potatoes, and of course the creamy elements, which were coconut milk, and cashew butter.  To give it a more savory flavor I added some nutritional yeast and miso.  The broth was soooo good and so flavorful!  I loved how it turned out, and me and Eric both ate large bowls of it, and there were no leftovers for the next day.  If you are a mushroom lover, give this Creamy Vegan Mushroom Soup a try!

    Vegan Creamy Wild Mushroom Soup 

    Serves 2-4

    Ingredients:

    • 2 tsp avocado oil
    • 2 large leeks, sliced
    • 1 small yellow or white onion, diced
    • 1 stalk celery, sliced
    • 2 garlic cloves, minced
    • 1/2 tsp dried thyme
    • 4 cups sliced mixed wild mushrooms (if you can’t get wild, just use what you can find at the store)
    • 3 cups yukon gold potatoes, cubed
    • 1 15 oz can full fat or lite coconut milk
    • 1 1/2 cups veggie broth (or as needed)
    • 1/2 tsp sea salt (or to taste)
    • 1/4 tsp black pepper (or to taste)
    • 1/4 cup raw cashew butter
    • 1/4 cup nutritional yeast
    • 2 tsp white miso dissolved in 1 Tbsp filtered water (optional)

     

      Instructions:

    1. Heat the oil in a medium soup pot with a lid, and add the leeks, onions, celery, and garlic.  Sautee for a few minutes until starting to turn translucent, and add the thyme, potatoes, mushrooms, coconut milk, water, salt and pepper.
    2. Bring to a boil, then lower to a simmer and let cook about 15-20 minutes or until the veggies are tender.
    3. Add the cashew butter and nutritional yeast, and cook until they are well blended into the soup.
    4. If it is too thick, add a little more broth. Enjoy!
  • Vegan Pumpkin Cheesecake Swirl Brownies

    Vegan Pumpkin Cheesecake Swirl Brownies

    This is a sponsored post, but all opinions are my own

    I have been craving pumpkin cheesecake lately since we are in the middle of pumpkin season, but I also thought brownies sounded good.  So I thought, why not combine them for a fall treat?!  I had some Dastony raw cashew butter and coconut butter that Raw Guru recently sent me, two key cheesecake components. So it was the perfect time to make them! It has been a little more chilly here, which comes as a shock even though it will be snow and cold here in a few months…but that makes it the perfect time of the year for baking experiments!

    I am always on a quest for the perfect brownies.  They are all good of course, but they have to be fudgy in order for me to really be in love with them.  I am not a cakey brownie person, they should be just the right amount of fudgy as well.  Not super heavy, just the right amount.  My Mom used to make pretty good brownies when I was a kid, but they were boxed…so that disqualifies them.  These turned out perfect though!  I used flax eggs in place of the eggs, and avocado oil in place of the butter in regular brownies and the texture was just what I was looking for.

    For the cheesecake part, I used the Dastony raw cashew butter and coconut butter from Raw Guru and they did the trick!  They tasted like non-vegan cheesecake brownies with the pumpkin pie spices and pumpkin added of course!  These are crave worthy.

    They were rich with chocolate flavor and fudgy yet creamy thanks to the cheesecake swirl, which tasted like a mixture of pumpkin pie and cheesecake!  Trust me, you need to make some on a chilly fall day just so you can experience the joy that they bring to your kitchen and your taste buds!  If you would like some Dastony raw cashew butter or Dastony coconut butter for yourself, check them out on the Raw Guru website!

    Vegan Pumpkin Cheesecake Swirl Brownies

    Makes 16

    Cheesecake swirl:

     

    Brownies:

    • 1/2 cup avocado oil or olive oil
    • 3 Tbsp pumpkin puree
    • 1 cup maple sugar
    • 2 Tbsp ground flax seeds mixed with 6 Tbsp filtered water
    • 2 teaspoon vanilla extract
    • 1 cup organic whole wheat pastry flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 teaspoon sea salt
    • 1/2 tsp baking powder

     

    Instructions:

    1. To make the swirl, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and set aside.
    2. To make the brownies, pre-heat the oven to 350F degrees. Whisk together the sugar, oil and pumpkin until well combined and the sugar is starting to break down.  Add the flax mixture vanilla and beat until smooth.
    3. Add the flour, cacao powder and sea salt and beat until smooth.  Scrape the batter into a greased 8×8 inch pan, then drop the swirl over it, and swirl it with a knife.
    4. Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).  Let cool before cutting into bars.

     



  • Skillet Apple Crisp 

    Skillet Apple Crisp 

    Fall is my favorite season!  I love the chill in the air, running through crunchy leaves, the beautifully colored trees, and of course the delicious foods that are now in season!  Every year I have to make a trip to the apple orchard, and last weekend, since we both had the day off, Eric and I decided to go!  Our favorite orchard is Pleasant Valley Orchard in Minnesota, it is about 40 minutes away and worth the drive!  We went hiking beforehand because it isn’t too far away from Taylor’s Falls (a local state park), and it was the perfect thing to do after! We enjoyed some cider and picked apples, and they had my favorite two varieties for baking available, Honeycrisp and Haralson, both of which were developed here at the U of MN, (the Honeycrisp in 1991 and Haralson in 1922) which I think is pretty awesome!

    When I was little my Mom always baked pies with Haralson because they are tart and sweet and don’t get too mushy but break down just enough.  So I still bake with them now.  They Honeycrisps bake nicely too and give a good flavor to whatever you make so these are my top two choices.  I decided baking something delicious was in order since I had apples on hand, so I decided to make an apple crisp!  I have been wanting to try skillet apple crisp ever since I saw a photo of some in my newsfeed recently.  I love the idea of starting it on the stove and finishing the crunchy topping in the oven to cut the baking time down.  I am all for enjoying dessert faster!

    I love apple crisp, because it was something my Mom made in the fall when I was little.  I would come home from school and smell the heavenly aroma of the baking crisp.  There is just something so comforting about it.  Mom made it because it was easy, another reason why I make it now!  This one is even easier!  I  combined my apples with maple syrup, cinnamon and a touch of lemon juice, cooked them on the stove, added a little flour to thicken then once I added the topping, they only needed about 20 minutes in the oven.

    For the topping I made a crunchy struesel with oats because that is my favorite and what I grew up eating. It is just not the same without the oats!  It smelled so heavenly when I removed it from the oven!  Once it had cool I could not wait to enjoy it!  The crisp just tasted like sweet fall!  The apples were cooked to tender perfection, with just the right amount of tart and sweet, they smelled of cinnamon and maple and that crunchy topping was the perfect partner for them!  I served it with some coconut milk whipped cream since I didn’t have any ice cream and it was sooo good!  If you have apples on hand, definitely give this a try!

    Vegan Skillet Apple Crisp

    Serves 6-8

    Ingredients:

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

     

    Topping:

    • 1/2 cup organic whole wheat pastry flour
    • 2 Tbsp maple sugar or coconut sugar
    • 3 Tbsp melted coconut oil
    • 3/4 cup gluten free rolled oats
    • pinch sea salt

     

    Instructions:

    1. Preheat the oven to 375F degrees.
    2. Heat a 9 inch cast iron skillet over medium heat, and add the apples, maple syrup, lemon juice cinnamon and sea salt.  Cook until the apples have softened, about 15 minutes, stirring often.  When they have softened, stir in the flour.  Remove from heat.
    3. To make the topping, combine all ingredients in a bowl, and mix together and squeeze together until it is clumping up a bit. Sprinkle over the apples in the pan and place in the oven.
    4. Bake for 20-25 minutes until the topping is crispy and starting to brown and apples are bubbling.
    5. Remove from the oven and let cool at least 15 minutes before enjoying.
  • Vegan Cookies and Cream Doughnuts

    Vegan Cookies and Cream Doughnuts

    I don’t normally buy store bought cookies, but since I was gifted a more “natural” version of some Oreo type cookies, and they tasted good, I decided it would be the perfect opportunity to make something cookies and cream with them!  It was funny, because I had the unopened package sitting in the cupboard and was planning on making something with them, but then I discovered Eric had eaten half of them, so I knew there probably wouldn’t be enough for a recipe with a crust and the cookies mixed in, so I was thinking cupcakes or doughnuts.  I have been wanting doughnuts a little more so that is what I went with.

    I was debating whether or not to make the cake base chocolate or vanilla (or maybe swirl the two together), but I ultimately decided that a vanilla batter would be best because it would showcase the cookie crumbles in the batter.  I made a batter similar to my usual vanilla cake batter, and whisked in crumbled cookies for a cookies and cream flavor.  The batter was super delicious!  Yes, I had to sample it (a few times wink wink).

    They baked up nicely in my doughnut pan, and took less time than most other cupcakes or cake I make so that was a plus.  I didn’t know if I would get much use out of my doughnut pan when I bought it, but it has been nice to be able to make vegan cake doughnuts whenever I want at home so it was worth it!  I have a silicone pan so it makes it a lot easier to get them out than a metal one. They smelled so good while baking!

    I couldn’t wait to try them, but first they needed a glaze.  So I whipped up a white chocolate vanilla glaze, and sprinkled it with more crushed up cookies.  They were sooo good!  I enjoyed one with my coffee and it was the perfect pairing!  If you have chocolate sandwich cookies on hand, definitely give these a try!

    Vegan Cookies and Cream Doughnuts
    Makes 6 Doughnuts

    Ingredients:

    one 6 hole doughnut pan

    Cake:

    • 3/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 3/4 tsp baking soda
    • 1/2 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup maple sugar
    • 1 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 tsp pure vanilla extract
    • 1 Tbsp cider vinegar
    • 1/2 cup crushed vegan chocolate sandwich cookies

     

    White Chocolate Icing:

    • 1/4 cup plus 2 Tbsp melted coconut butter
    • 2 Tbsp melted cacao butter
    • 2 Tbsp maple syrup
    • 1/2 tsp pure vanilla extract
    • 3-4 Tbsp filtered water or as needed

     

    For Garnish:

    • crushed vegan chocolate sandwich cookies

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil a doughnut pan.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the batter to prepared pan.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 20-25 minutes.  Remove from oven and let cool completely.
    8. To make the glaze, whisk together all ingredients except the water.  Then whisk in the water until smooth and uniform.  If it is a little too thick add just a few tsp more water until it is a pour-able consistency.
    9. Spoon the glaze over the doughnuts, and sprinkle with cookie crumbles.
    10. Allow glaze to set, then enjoy!

    Doughnuts keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    *If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    *This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Apple Cream Cheese Coffeecake

    Vegan Apple Cream Cheese Coffeecake

    This is a sponsored post, but all opinions are my own

    I have been seeing all sorts of delicious apple desserts in my newsfeed lately, and have been excited to start making my own!  I love a good apple pie, apple muffins or apple scones, but what I decided to make first was some apple “cream cheese” coffeecake!  Raw Guru recently sent me some of their Dastony raw cashew butter, which is something I love using in my cream cheese fillings so it was the perfect time to make it!

    I have always loved coffeecakes, especially the ones involving cream cheese ever since I was a kid and I begged my mom to buy me some at the grocery store.  Of course home made is always better though, and she made some pretty good coffeecake too!  This is the time of year when I usually whip one up!  The base for this one is pretty easy to make, I used coconut oil for richness, the apple sauce to create a moist cake with apple flavor and of course cinnamon and nutmeg that go so lovely with apple.  The batter tasted delicious even before I baked it!

    For the cream cheese, I combined the Dastony raw cashew butter with coconut cream, maple syrup and vanilla to make a rich cream cheese layer.  I could not wait to bake this cake up!  But first I made a bit of streusel to sprinkle over the top, because why not?  It smelled heavenly while it was baking!  I love the scents of fall goodies!

    Once it was all cool and ready to try, I had to dive in so I cut myself a good sized piece.  It was sooo good!  Soft, sweet apple cake with a layer of rich “cream cheese”!  If you have apples or applesauce on hand give this a try!  I actually pureed some fresh apples to make mine. If you would like to check out some Dastony cashew butter you can do so on the Raw Guru website!

    Vegan Apple Cream Cheese Coffeecake
    Makes a 9×9 inch cake

    Ingredients:

    Cream Cheese:

    • 3/4 cup thick coconut milk (from the top of a chilled can)
    • 1/2 cup Dastony raw cashew butter
    • 2 Tbsp maple syrup
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract
    • 1/2 tsp cider vinegar
    • 2 Tbsp arrowroot starch or cornstarch

     

    Streusel:

    • 1/2 cup organic rolled oats
    • 2 Tbsp maple sugar
    • 1/4 cup organic whole wheat pastry flour
    • 1/8 tsp sea salt
    • 3 Tbsp coconut oil

     

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 1 cup full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1 cup apple sauce
    • 2 tsp pure vanilla extract
    • 2 Tbsp cider vinegar

     

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven. Line a 9×9 inch square pan with parchment paper.
    2. Combine all of the “cream cheese” ingredients in the blender and blend until smooth.  Set aside.
    3. Combine all of the streusel ingredients in a bowl, and mix together with hands until it forms clumps and is well combined. Set aside.
    4. To make the cake batter, whisk flour, baking soda, cinnamon, nutmeg, sea salt, and sugar in a large bowl to blend well.
    5. Whisk coconut milk , apple sauce and vanilla together in small bowl to blend well, then whisk into the flour mixture until well blended.
    6. Whisk the cider vinegar into the batter.
    7. Transfer the cake batter to prepared pan.
    8. Pour the cream cheese mixture over that (making sure you do it evenly and not just in one spot, I recommend pouring it in lines across the batter).
    9. Sprinkle the streusel evenly over the cream cheese.
    10. Place in the oven, and bake until tester inserted into center comes out clean with just a few moist crumbs attached, about 50 minutes.
    11. Remove from the oven and let cool completely.

     

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Peach Galette

    Vegan Peach Galette

        

    I have been all about the peaches lately. I made some peach scones and peach ice cream last week, and I have been eating them like crazy plus I made this peach galette. I was craving a peach pie, but I didn’t want to go through the extra effort to make one, so I went with a galette. It was a work day after all, and easy recipes are needed after you are all tired from working all day. Galettes are perfect for that! They are way less fussy than pies because they are rustic, so if the crust isn’t perfect it is ok, and you only need to deal with one crust not two.

    It only took me about 15 minutes to make the galette, the crust is fairly simple to make. The trick is just to not over-mix it because then it will be a little tough. But this one came out just right. I used a slightly different ingredient base than I have in the past, keeping the whole wheat pastry flour and almond meal and adding in coconut butter and pecan butter instead of the usual coconut oil. It tasted good before baking it, but would it hold up?

    Well, luckily it did! It honestly tasted even better than just the coconut oil. I love nuts in pie crusts, they make them extra delicious! For the filling I kept it really simple because the peaches were so good and flavorful on their own. I wanted to allow them to shine, so I just added a little maple syrup and vanilla plus a touch of lemon juice to them.

    The galette baked up beautifully! It smelled so good while baking, I could not wait to try it! Luckily I did not have to wait long, because I like to enjoy these things while still warm from the oven. It was heavenly with a rich crust, jammy peaches baked to tender perfection with a hint of vanilla. My favorite way to enjoy these is with some coconut milk ice cream which I sadly didn’t happen to have on hand (but you might). Next time I guess. If you are in the mood for something similar to peach pie but easier to make, give this a try!

    Vegan Peach Galette

    Makes 2 8 inch galettes

    Ingredients:

    Crust:

    • 1 1/2 cups organic whole wheat pastry flour* 
    • 1/2 cup almond meal
    • 3 Tbsp maple sugar
    • 1/4 tsp sea salt
    • 2 Tbsp coconut butter, warmed to liquid
    • 1/4 cup pecan butter or raw almond butter
    • 3-4 Tbsp cold filtered water or as needed

     

    Filling:

    • 6 fresh peaches, sliced
    • 1/4 cup maple sugar
    • juice of one small lemon
    • a pinch of sea salt
    • maple sugar, for topping

     

    Directions:

    1. To make the crust, in a large bowl, mix together flour, meal, sugar, and sea salt.  Cut in coconut butter and pecan 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 a touch more water if needed, and knead slightly until a smooth dough is created.
    2. Roll it out into two 9 inch rounds 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 them, place them on a sheet pan.
    3. Preheat oven to 400F degrees.  To make filling, mix together all ingredients in a large bowl.
    4. Arrange the peaches over the dough circles, leaving a 1 1/2 inch boarder, then carefully fold up edges to cover the edge of the fruit. Sprinkle with a little sugar.  Place in the oven. 
    5. Bake for 45 minutes (checking after 20 and if it is very brown, if they are 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 Rosewater Peach Ice Cream 

    Vegan Rosewater Peach Ice Cream 

    There is nothing like a perfectly ripe flavorful summer peach!  I have been enjoying a lot of them lately, because my Dad gifted Eric and I a case.  Although they are amazing on their own, I thought they would be amazing in some desserts as well.  So I made a peach galette and some Rosewater Peach Ice Cream last week. Summer may be coming to an end, but I am enjoying its flavors while I can!  They both turned out so good I am sharing the recipes (galette recipe coming soon).

    For the ice cream, I started out with a coconut cashew base to make it nice and rich and creamy.  No, this is not a low fat ice cream.  When I want that I make some banana soft serve.  This is the rich and creamy type ice cream texture I remember eating at ice cream shops growing up.  I don’t think I ever ate peach ice cream but I did like peach frozen yogurt and this ice cream base tasted even better than that!

    I actually used dates to sweeten this, because I love that they are about as natural as you can get when it comes to sweeteners, and they yield a less hard ice cream that is more scoop-able because you aren’t adding a liquid sweetener.  I also added in plenty of fresh peaches, some vanilla and rose water to flavor the ice cream and it was heavenly!  I love rosewater with summer fruits like peaches, cherries and berries!  I forget sometimes that I have it on hand, but I happened to think of it this time and the aroma is so lovely!

    The ice cream churned up nicely, and before pouring it into the freezer container I have I swirled in some of Eric’s Dad’s peach jam to make it even better (I love things swirled into ice cream)!  If you don’t have any peach jam I have included instructions at the bottom to make something similar.  This ice cream turned out so heavenly!  The light fresh flavor of peaches paired so well with the vanilla and rosewater and it was so rich and creamy!  If you have peaches on hand, definitely give this a try before summer is over!

    Vegan Rosewater Peach Ice Cream 
    Makes 3 1/2 cups

    Ingredients:

    • 1 15 oz can full fat organic coconut milk or coconut cream (unsweetened)
    • 1/2 cup raw cashew butter
    • 1 1/2 cups fresh organic peaches
    • 2 Tbsp rosewater
    • 1/2 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup peach jam or preserves*

     

    Instructions:

    1. Combine the coconut milk with all other ingredients but the jam 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. Swirl in the jam.
    4. 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.

    *If you don’t have peach jam, you can make a quick peach jam by combining 1 cup fresh or frozen peaches, 1 Tbsp maple syrup, 1 tsp lemon juice and a pinch of salt in a sauce pan.  Cook over medium heat until the peaches are completely soft and falling apart, stirring often.  This will take about 15 minutes.  Add 1/2 tsp vanilla extract and stir in well, mash the peaches up with a fork, or process in a food processor if you want them more smooth. Let chill in the refrigerator until cold.

  • Vegan Raspberry Truffle Swirl Brownies

    Vegan Raspberry Truffle Swirl Brownies

    Photo by Danielle Christensen Photography

    I apologize for my lack of new posts lately, but I was busy getting married!  I tied the knot last weekend, and now I am officially Amy Lyons O’Neil!  We had a lot of fun at our wedding, it was small, about 20 of our family members and closest friends.  We had planned on having it all outside but the weather had other plans with a downpour happening right before the ceremony so we held it inside the chapel at our church.  It was still lovely, and although we didn’t have the outdoor wedding we still took a lot of outdoor photos before it rained so I was thankful for that.

    Photo by Danielle Christensen Photography

    No, I did not make my own wedding cake, we bought two from Vegan East (a local bakery in Minnesota) and they were amazing! I highly recommend them if you live in the area, this is where Eric and I go to pick up cupcakes when I don’t feel like making them.  We had our wedding dinner at Nico’s Taco Bar on Como in St. Paul (Minnesota), and it was sooo good!  Tacos are our favorite and we love their food so it was the perfect place to have the reception.  I think everyone had a good time (including ourselves and that is what matters most.

    So now that the wedding is over I finally have some time to make recipes again.  When Eric’s dad was in town for the wedding he gave us some of his amazing home made jam, so I decided to make something with that first.  He actually grows his own raspberries for it and makes it from start to finish then sells it at the farmer’s market in Michigan where he lives.  It is seriously the best jam ever! I decided it would be awesome in some raspberry truffle brownies!

    I started out with my fudgy brownie base for these.  I am a fudgy brownie person all the way, to me a cakey brownie is just cake but don’t call it a brownie.  I like them fudgy and I like the inside pieces!  So I made my brownie base, then a layer of chocolate truffle/cheesecake.  I can’t really call it one or the other because I used my cheesecake swirl recipe for brownies but it tastes like truffle and has the right consistency.  I then swirled it with the raspberry jam and topped it off with chocolate chips for good measure.

    These smelled amazing while baking!  I could not wait to try one, but I had to wait over night because I wanted them to set so I could cut them nicely.  When I finally got to try one they were heavenly!  Rich and fudgy with a creamy truffle topping, so perfect with the gooey raspberry jam!  If you are a chocolate fan definitely give these a try!  Just be sure to use good quality raspberry jam it makes all the difference!

    Vegan Raspberry Truffle Swirl Brownies 
    Makes 16

    Truffle swirl:

    • 3/4 cup unsweetened coconut cream (from the top of a chilled can)
    • 1/2 cup almond butter
    • 2 Tbsp maple syrup
    • 2 Tbsp cornstarch
    • 1/8 tsp sea salt
    • 3 Tbsp cacao powder

     

    Brownies:

    • 1/4 cup avocado oil
    • 1/2 cup apple sauce
    • 1 cup coconut sugar 
    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water
    • 2 teaspoon vanilla extract
    • 1 cup organic whole wheat pastry flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1/4 teaspoon sea salt
    • 1/2 cup raspberry jam
    • 1/4 cup vegan dark chocolate chips or chunks

     

    Ingredients:

    1. To make the truffle topping, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and set aside.
    2. To make the brownies, pre-heat the oven to 375F degrees. Whisk together the sugar, avocado oil and applesauce until well combined and the sugar is starting to break down.
    3. Add the flax water mixture, and vanilla and beat until smooth.
    4. Add the flour, cacao powder and sea salt and beat until smooth.
    5. Scrape the batter into a greased 8×8 inch pan, then pour the swirl over it, then drop the jam by the tsp over that. Sprinkle with the chocolate chips or chunks.
    6. Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).
    7. Let cool completely before cutting into bars.
  • Vegan Blueberry Muffins

    Vegan Blueberry Muffins

       

    When I was little, on weekends my Dad would sometimes bake blueberry muffins, and I thought it was one of the greatest things ever.  I got super excited when he let me mix the batter and eat the excess batter out of the bowl that didn’t make it into the tins. They were always so good when they were fresh from the oven, and completed our Sunday brunch.  Never mind that they were from a boxed mix, they tasted good to me!  I didn’t actually make non boxed mix blueberry muffins until I was in college so I never knew the difference.  

    I now make my own, because it is just as easy to just make your own when you have everything on hand and I like to use quality ingredients.  I decided to make some last weekend because they sounded really good and I haven’t made any in forever!  I had also been smelling some blueberry scones I made at work next to my work station for a good chunk of the day at work, that might have had something to do with the craving!

    I had fresh blueberries on hand, so it was perfect!  For these, instead of oil  I used a mixture of apple sauce and cashew butter, and it made them taste just as rich and creamy as regular muffins, but without the refined oils.  I added a touch of vanilla and the batter tasted even better than that muffin mix  I grew up eating.  I still love eating muffin batter, and I don’t think I will ever grow out of that!  They smelled amazing while baking, and as I pulled them out of the oven.  I could not wait to taste one!  

    Once they were cool enough to try I took a big bite.  They were sooo good!  Soft and sweet, scented with vanilla with jammy gooey blueberries and a soft cake texture.  I shared them with Eric and he enjoyed them too!  If you are in the mood for some really good classic blueberry muffins, give these a try! 

    Vegan Blueberry Muffins

    Makes 18

    Ingredients:

    • 1 cup maple sugar
    • 1/2 cup cashew butter
    • 1 cup apple sauce
    • 1 ½ Tbsp ground flax seed mixed with 4 ½ Tbsp filtered water
    • 1 tsp pure vanilla extract
    • 1 1/2 cups organic whole wheat pastry flour
    • ½ tsp sea salt
    • ½ tsp baking soda
    • 1 tsp baking powder
    • 1 cup blueberries

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line 12 muffin tins with liners.
    2. Whisk together the sugar, cashew butter, apple sauce, flax mixture and vanilla extract in a large bowl.
    3. Add the flour, sea salt, baking soda and baking powder and whisk until smooth.
    4. Add the blueberries, and mix in until well distributed.
    5. Spoon into the muffin tins.
    6. Place in the oven and bake for about 25 minutes or until a toothpick inserted into the center comes out almost clean with a few moist crumbs attached.
    7. Let cool on a rack for at least 20 minutes before enjoying.

     

  • Vegan Blueberry Lavender Ice Cream 

    Vegan Blueberry Lavender Ice Cream 

    I have been eating so many berries lately.  Mostly because it is summer and I feel berry deprived the rest of the year and because I bought a large amount.  Berries are not something that is bad to eat a ton of though, why not get your daily antioxidants the natural way, right?! I wanted to make some recipes with them too, and since I have been in an ice cream sort of mood lately I decided to make some blueberry lavender ice cream.

    I wanted something fancy (the lavender) but still classic (the blueberry).  It is such a lovely refreshing combination too!  For the base I used full fat coconut milk and almond butter to make it extra creamy.  I don’t just throw the lavender into it and blend though, I go through the process of heating the milk, then adding the lavender and letting it sit to let the flavor of the lavender bloom into it.  It might be a little extra work, but it is so worth it!  You then have to let it cool though, in order to freeze better in the ice cream maker.

    This base tasted so good even before freezing!  I added a little bit of vanilla as well, and dates to sweeten it instead of maple syrup or another liquid sweetener this time.  Don’t get me wrong I love the maple syrup, but it makes for a little bit more icy hard ice cream. The dates have less moisture and help it stay more soft.  This turned out nice and scoopable!  If you don’t have an ice cream maker, no worries!  I have included instructions for how to make it without them.

    This turned out soooo good!  Just like something I would get at a local ice cream shop but I can enjoy it in the comfort of my own home.  If you have an abundance of berries on hand and are in an ice cream eating mood too, give this a try in this last part of summer. It is still prime ice cream season after all!

    Vegan Blueberry Lavender Ice Cream 
    Makes 3 cups

    Ingredients:

    • 1 15 oz can full fat organic coconut milk or coconut cream (unsweetened)
    • 1 Tbsp fresh lavender flowers
    • 1/2 cup raw smooth almond butter
    • 1 1/2 cups fresh organic blueberries
    • 1/2 cup soft, pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes before using)
    • 2 tsp pure vanilla extract
    • 1/4 tsp sea salt

     

    Instructions:

    1. Heat the coconut milk in a saucepan with the lavender, and bring to a boil. Remove from the heat and let steep for 15 minutes, then strain through a fine meshed strainer into a bowl or glass measuring cup (discarding the lavender) and chill in the refrigerator until completely cold.
    2. Combine the coconut milk with all other ingredients in a blender and blend until smooth.
    3. 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.
    4. 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 Birthday Cake Waffles

    Vegan Birthday Cake Waffles

        

    July was my birthday month, so in addition to a cake I made a few other birthday treats like these fun Birthday cake waffles!  Yes, my birthday was actually a few weeks back, but I just got around to typing it up now, and I feel like these can be made even when it is not your birthday as a pick me up!  Who doesn’t love delicious waffles on a lazy weekend morning?!  I didn’t just make these for myself, I made them for my fiance Eric who had been asking me to make waffles for a few weeks.

    I like waffles, because you can make them any time of the day and they are easy to whip up from ingredients you already have on hand.  I even like them for just dessert as well since I usually make them sweet.  These ones have a vanilla and almond flavored batter, because my Grandma used to like to add almond to her vanilla birthday cakes. I have tweaked this waffle batter to be just how I like it so the waffles come out the right texture.  Since soggy waffles before they even get the syrup is no fun. 

    I mixed in sprinkles to make them Birthday cake also, and the batter was delicious!  Yes, I sampled it. They smelled amazing while they were cooking!  Like really good cake, but a lot easier to make!  No cooling required before enjoying either!  I could not wait to try them out!  

    But first, they needed some vegan coconut whipped cream, more sprinkles to make them extra pretty and some maple syrup.  They were perfect!  Light and fluffy on the inside, crispy on the outside, a little sweet, with the scents of vanilla and almond, so heavenly with the toppings!  If you want to treat yourself, give these a try!

    Vegan Birthday Cake Waffles

    makes 8 medium sized belgian waffles

    Ingredients:

    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
    • 1 tsp almond 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
    • 2 Tbsp vegan sprinkles

     

    Toppings:

    • coconut whipped cream 
    • maple syrup 
    • vegan sprinkles

     

    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 flax mixture, oil, and coconut milk together until smooth. Fold in the sprinkles.
    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 coconut cream, maple syrup and more sprinkles!
  • Vegan Mocha Caramel Ice Cream

    Vegan Mocha Caramel Ice Cream

         

    It has been a bit warm here lately, so I have been in the mood for frozen desserts and ice cream!  Rather than buy it at the store, I make mine at home because it can be spendy there and I like to use more natural ingredients in mine like dates instead of sugar.  I wanted something decadent last week, so I decided to make a mocha caramel ice cream!  Natural Delights Dates recently sent me some of their dates along with an ice cream maker and some popsicle molds, so I thought I would use the dates for the caramel in this and try out my new ice cream maker!  It is a Cuisinart, and I have always wanted one like this! 

    For the ice cream base, I used full fat coconut milk.  This is my favorite ice cream base because it has a light sweetness and it is nice and rich and tends to be less icy.  I combined it with a bit of almond butter to thicken it as well as well as give it a little more richness. I am not really a fan of low fat ice cream unless it is a soft serve nice cream or something.  I like my scoop-able ice cream more creamy and thick.  

    For the caramel I added in a full cup of dates and some vanilla for the sweetness and it was perfect!  A bit of espresso powder and it tasted like an amazing chilled chocolate caramel latte (which I now have to try making at home now in drink form after having this ice cream flavor because I love it so much).  The base was heavenly!  I just needed to freeze it and let it thicken!  The ice cream maker worked lovely, and I could not wait to try the finished product! 

    It was sooo good!  Rich and creamy with a vanilla caramel flavor with just the right amount of coffee and chocolate!  It was amazing on its own but it would also be really good as an affogato (ice cream with coffee poured over).  If you are in the mood for some rich and dreamy ice cream give this a try!  If you don’t own an ice cream maker, no worries I have included instructions for that as well! 

    Vegan Mocha Caramel Ice Cream

    Makes about 3 1/2 cups ice cream 

    Ingredients:

    • 1 15 oz can organic full fat coconut milk
    • 1 cup soft, pitted dates
    • 1/2 cup almond butter
    • 1/2 tsp sea salt
    • 2 tsp pure vanilla extract
    • 1 Tbsp espresso powder or 3 Tbsp strong brewed coffee
    • 3 Tbsp cacao powder

     

    Caramel Sauce: 

    • 3 Tbsp maple syrup
    • 3 Tbsp almond butter
    • 1 tsp pure vanilla extract
    • pinch of sea salt
    • 2-3 Tbsp water (or as needed)

     

    Instructions:

    1. Combine all ingredients in a high speed blender and blend until smooth.
    2. Pour into an ice cream maker and process until thick, then pour into a freezer container with a lid.  Alternatively if you don’t have an ice cream maker, you can pour into a bowl in the freezer and whisk about every half hour until a thick malt like consistency.
    3. Allow to sit in the freezer until firm enough to scoop and serve!  If it becomes too hard in the freezer allow to sit out 15 minutes before serving. 
    4. To make the caramel whisk ingredients together until smooth, adding enough Tbsp water to make it pourable but not too runny. 
    5. Serve the ice cream with the caramel sauce. 
  • Vegan Matcha Vanilla Cake with White Chocolate Frosting

    Vegan Matcha Vanilla Cake with White Chocolate Frosting

    For my Birthday this year I decided to make my own cake despite being a bit busy, and that is why it has taken me a while to type up the recipe.  I have been busy planning my wedding and I just moved a few weeks ago, and this was actually the first item I have baked in my new kitchen!  But it seemed like a good way to try out baked goods in the new oven. I have really been enjoying a lot of matcha lattes lately, so I thought I would make a cake with that flavor and add in a white chocolate element to make it even better!

    This cake base is actually really easy to make, just a one bowl sort of thing.  Sometimes I blend up dates to sweeten my cake bases but I wanted to keep it more simple this time so I went with regular sugar.  I added in a good amount of matcha and vanilla and it was perfect!  I couldn’t wait to see how it baked up! The batter was certainly delicious!

    It baked up nicely and my kitchen smelled amazing! Honestly vanilla cake is one of the best aromas ever and that is why I named this blog what I did!  Once it had cooled down it deserved a delicious frosting, so I whipped up a coconut milk based cream with coconut butter and white chocolate to thicken it and give it a white chocolate flavor.  I also added in a bit of matcha for a lovely green color!

    I could not wait to try the finished cake!  It had been a several day process (I was working those days so I baked the cake portions ahead of time) and it was finally ready to enjoy on my birthday!  It was super delicious with a light vanilla matcha scented cake and creamy sweet white chocolate matcha frosting!  It was perfect paired with a matcha latte (what else?!)!  What can I say, I love matcha!  If you do too, give this a try!

    Vegan Matcha Vanilla Cake with White Chocolate Frosting
    Makes one 6 inch cake

    Ingredients:

    two 6 inch cake pans

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 2 tsp matcha
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 tsp matcha powder
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 2 Tbsp cider vinegar

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/2 cup melted coconut butter (not coconut oil)
    • 1/4 cup melted cacao butter
    • 1 tsp matcha powder

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
    3. Whisk flour, baking soda, sea salt, matcha and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter.
    6. Transfer the cake batter to prepared pans.
    7. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
    8. Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting  plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
    9. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Once it is ready place in the refrigerator until ready to assemble.
    10. When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer.  Spread the remaining frosting over the top and down the sides of the cake.
    11. Enjoy!

    Cake keeps stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar for this, it will work in place of the maple sugar.  Or if you want it more green and less brown, then you can use granulated.

    If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Banana Chocolate Shortcakes

    Vegan Banana Chocolate Shortcakes

    I love a good strawberry shortcake, especially in summer.  Other berry shortcakes are good as well, and I have even made an apple shortcake for fall.  But it occurred to me when I was making some banana scones the other day that I have never seen a banana shortcake!  So I decided to make one last week.  I should explain that the scone dough I make is the same dough I use for my shortcake biscuits. So I just saved one of my banana chocolate chip scones as the biscuit and made them double banana chocolate!

    These are some of the most delicious shortcake biscuits I have ever had.  The are not tough or spongy, they are light and tender with a crusty layer on the outside and you would swear they contained butter, but they are rich from the coconut oil.  These ones had vegan chocolate chips and banana slices in them as well!  The filling for these is a little easier than the strawberry ones because the filling doesn’t require cooking. I just sliced up some sweet bananas!  Since they are tender and flavorful as is.

    I made some vanilla coconut whipped cream for the filling as well and I knew it would be heavenly with the biscuits and bananas!  But these needed chocolate as well, so I whipped up a quick and easy chocolate sauce!  Once they were all layered and ready to enjoy, I could not wait to try one!  Not that I hadn’t been tasting the components 0f them as I went anyway but I knew once they were all together they would be awesome!

    They were totally heavenly!  The rich, buttery scone was perfect with the sweet chocolate sauce, fluffy vanilla scented cream and bananas! I don’t know why other people don’t make banana shortcakes.  They are super delicious and definitely worth trying if you are a banana fan or have bananas on hand!

    Vegan Banana Chocolate Shortcakes
    Serves 4

    Ingredients:

    Shortcake biscuits:
    • 1 1/4 cups organic whole wheat pastry flour
    • 1/4 cup maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 1/4 cup solid coconut oil, cut into chunks
    • 1 banana, sliced
    • 1/4 cup vegan chocolate chips
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract

     

    Coconut whipped cream:

    • 1 1 15 oz can full fat organic coconut milk, at room temperature
    • 1/4 cup maple syrup
    • pinch sea salt
    • 1 tsp pure vanilla extract
    • 1/2 cup plus 2 Tbsp coconut butter (NOT OIL), warmed to liquid

     

    Bananas and chocolate sauce:

    • 1/2 cup almond butter (or your favorite nut butter)
    • 3 Tbsp maple syrup
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 1/4 cup filtered water (or as needed)
    • 4-5 large bananas, sliced

     

    Instructions:

    1. Preheat oven to 400 degrees with the rack at the center position.
    2. Meanwhile, to make biscuits, in a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the 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 extract into the coconut milk. Add the milk to the dough, along with the pecans, and stir a few times, but do not over-mix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.  Cut into 4 squares, then shape them into circles and place on a parchment lined baking tray.
    3. Place biscuits in the oven and bake for about 20-25 minutes until starting to brown and done in the middle  (but not over-baked).
    4. Remove biscuits from the oven and let cool.
    5. For the whipped cream, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 45 minutes to one hour.
    6. To make the fudge, whisk together the almond butter, maple syrup, cacao powder, and filtered water until smooth, adding a little more water if too thick.
    7. To assemble, slice a biscuit in half (carefully), spoon some bananas over it and drizzle with some fudge.  Top with some coconut cream over that and top with another biscuit and more coconut cream, bananas and fudge.  Repeat with the other 4.  Serve!
  • Vegan Strawberry Cobbler with Vanilla Pecan Biscuits

    Vegan Strawberry Cobbler with Vanilla Pecan Biscuits

    I feel like it has been forever since I made a baked fruit dessert.  Maybe since last year in fact!  I have been busy getting ready to move, so I haven’t done much baking lately but when I had some extra time this week I wanted to make something baked that involved strawberries!  I thought about making a pie but that required more effort than something without a crust so I decided on a cobbler!  I love cobbler just as much as pie!  Those tender biscuits on top are so good with the jammy fruit!
    For this one I kept the filling pretty simple.  Pretty soon we will have local strawberries here but until that time the organic ones I have been getting at the store have been pretty flavorful.  I just tossed them with a bit of maple syrup, and a touch of lemon and vanilla and the flavor was amazing!  For my cobbler I actually start the fruit baking in the oven first while I make the biscuits. That way it is nicely cooked and the biscuits don’t get too dark or overdone.
    For the biscuit portion, I actually use my scone dough recipe because I find that it is much more delicious than regular biscuit dough.  It  is light and fluffy in the middle, buttery and rich tasting and crispy on the outside.  For these I added pecan meal to give it a pecan flavor and that made them extra delicious!  I love using ground nuts in pie crusts, pastries and things like this!
    The cobbler smelled amazing while baking!  When it was all bubbly and yummy I pulled it out of the oven and waited for it to cool off, but not completely. Because I love a warm fruit dessert with some ice cream or whipped cream on the side!  This was heavenly! The strawberries were jammy and sweet, thee perfect pairing for the rich vanilla pecan biscuits!  If you have strawberries on hand, definitely give this a try!
    Vegan Strawberry Cobbler with Vanilla Pecan Biscuits

    Serves 4

    Fruit:
    • 3 cups fresh organic strawberries
    • 2 Tbsp maple syrup
    • 2 Tbsp organic whole wheat pastry flour
    • 1 Tbsp lemon juice
    • 1 tsp pure vanilla extract

     

    biscuit topping:
    • 3/4 cup organic whole wheat pastry flour
    • 1/2 cup pecan meal*
    • 2 Tbsp maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract

     

    6 inch wide ovenproof bowl or pie plate

    Instructions:

    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil 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, lemon juice, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the 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 extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they 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!

     

     *raw pecans ground to a flour consistency in a food processor, almond meal could also be used.
  • Vegan Cappucchino Cheesecake Swirl Brownies

    Vegan Cappucchino Cheesecake Swirl Brownies

    I am a coffee fan. It always smelled amazing to me even if for the first part of my life I thought it actually tasted gross.  But that may have been because the only time I would try it would be some event at church or something and I tried it plain with nothing in it.  Now as an adult I guess I am somewhat picky about the type I drink.  I like medium or light roasts, dark sometimes tastes too burnt to me.  Also, my favorite coffee beans are from local roasters here in Minnesota.  My favorite is Dogwood Coffee.  I make my coffee at home during the week or have some at work, usually with a bit of oatmilk.  But on weekends Eric and I like to go out for coffee dates and order something a little more fancy. I was enjoying some coffee last weekend and was thinking about how good it would be with brownies to enjoy it with.  So I decided to make some!

    I thought why not make the brownies have a little bit of coffee flavor as well, so I made cappucchino cheesecake swirl brownies!  I know brownies are so good on their own, but I usually can’t resist swirling something delicious with them or flavoring them with different things.  It is so much more fun that way! My favorite is a cheesecake type filling.  Vegan of course!  Cheesecake is also one of my favorite desserts so I love incorporating it into other things.

    For these I made my classic brownie base, which is rich and fudgy just how I like my brownies!  But this time I added a bit of coffee to it as well, because why not have a coffee element in both the brownie and the cheesecake part!  The batter was so good even before I baked it (I know because I enjoyed the last bit as I scraped out the bowl). For the cheesecake part I used a combination of coconut cream and cashew butter to make it creamy and give it a cheesecake like texture. I scented it with vanilla and coffee and it was perfect!

    These baked up beautifully!  They filled my kitchen with the most heavenly aroma!  I love the smell of brownies baking, one can’t possibly be in a bad mood while smelling that, or if you were it lifts your spirits!  Such a happy aroma!  I could not wait to try them.  Once they were cooled down and I was able to cut them I dove in. They were so heavenly!  The perfect partner for a cup of good coffee, they were intensely chocolaty with the scent of coffee and vanilla, the cheesecake swirl rich and delicious!  If you are a coffee and chocolate fan, definitely give these a try!

    Vegan Cappuchino Cheesecake Swirl Brownies 
    Makes 16

    Cheesecake swirl:

    • 3/4 cup unsweetened coconut cream (from the top of a chilled can)
    • 1/2 cup cashew butter
    • 2 Tbsp maple syrup
    • 2 Tbsp cornstarch
    • 1 Tbsp espresso powder
    • 1/8 tsp sea salt
    • 1 tsp pure vanilla extract

     

    Brownies:

    • 1/4 cup avocado oil
    • 1/2 cup apple sauce
    • 1 cup coconut sugar 
    • 2 Tbsp ground flax seed mixed with 1/4 cup plus 2 Tbsp filtered water
    • 2 teaspoon vanilla extract
    • 1 cup organic whole wheat pastry flour
    • 1/2 cup cacao powder or unsweetened cocoa powder
    • 1 Tbsp espresso powder
    • 1/4 teaspoon sea salt
    • 1/2 tsp baking powder
    • 1/4 cup vegan dark chocolate chunks

     

    Ingredients:

    1. To make the swirl, combine all ingredients in a blender and blend until smooth.  Pour into a bowl and set aside.
    2. To make the brownies, pre-heat the oven to 375F degrees. Whisk together the sugar, avocado oil and applesauce until well combined and the sugar is starting to break down.
    3. Add the flax water mixture, and vanilla and beat until smooth.
    4. Add the flour, cacao powder and sea salt and beat until smooth.
    5. Scrape the batter into a greased 8×8 inch pan, then pour the swirl over it, then drop the jam by the tsp over that. Sprinkle with the chocolate chunks.
    6. Place in the oven, and Bake for about 30 minutes or until set (but do not over bake).
    7. Let cool completely before cutting into bars.
  • Vegan Chocolate Chip Cookie Dough Cupcakes

    Vegan Chocolate Chip Cookie Dough Cupcakes

    I love cookie dough more than actual baked cookies.  Maybe I am weird, but that is the part of the cookie baking process that I enjoy most, eating the cookie dough!  So, I like to enjoy it in other ways as well.  I have made cookie dough truffles, and chocolate chip cookie dough hummus, and cakes and they were all fabulous so last weekend I decided to make some chocolate chip cookie dough cupcakes!  I have been wanting to make these for a while, so now that I finally had the time I went for it.  Eric and I are in the process of planning a wedding and moving soon so I apologize that I haven’t been publishing as many new recipes lately it has been a bit busy.

    For these cupcakes I made my classic vanilla cake batter and stirred in chocolate chips so they tasted like chocolate chip cookies.  I could not stop sampling the batter it was so delicious!  Yes, I not only like to eat cookie dough I eat cake batter sometimes too while making myself cake.  There was never a time growing up I didn’t ask to lick the cake batter bowl growing up, even if it was usually boxed cake mix that my family made.  Cake batter is pretty delicious.  I knew these would bake up nicely!

    My kitchen smelled amazing while they were baking!  The heavenly aromas of vanilla cake and chocolate chips making me very hungry!  But they had to cool completely so that they didn’t melt the frosting which was an essential element since I was not making muffins after all. The frosting was the part of these that would be most cookie dough like.  I made my vanilla frosting but added in dates blended up with it to give it that brown sugar caramel like flavor that chocolate chip cookies usually have.  I know some people are opposed to dates, but really you can’t taste them they just make this frosting taste like cookie dough.

    I had to stir chocolate chips into the frosting as well.  Once it was all on the cupcakes I could not wait to try them!  They were so heavenly!  Like a chocolate chip cookie dough lover’s dream!  The cake part was soft and light, scented with vanilla and studded with chocolate chips and the frosting tasted just like cookie dough, but with a smooth mousse like heavenly texture! I love how these turned out!  If you are a cookie dough fan, give them a try!

    Vegan Chocolate Chip Cookie Dough Cupcakes 
    Makes 2 dozen cupcakes

    Ingredients:

    2 12 hole muffin tins and liners

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 cup maple sugar
    • 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 2 tsp pure vanilla extract
    • 2 Tbsp cider vinegar
    • 1 cup vegan chocolate chips

     

    Frosting:

    • 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
    • 1/2 cup raw cashew butter
    • 3/4 cup soft, pitted medjool dates 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3/4 cup melted coconut butter (not coconut oil)
    • 3/4 cup vegan chocolate chips

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line 2 12 hole muffin tins with liners.
    3. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    4. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    5. Whisk the cider vinegar into the batter and fold in chocolate chips.
    6. Transfer the cake batter to prepared tins.
    7. Place in the oven, and bake cupcakes until tester inserted into center comes out clean with just a few moist crumbs attached, about 15-20 minutes.
    8. Remove from the oven and let cool completely.
    9. To make the frosting, combine all ingredients except chocolate chips in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten).  Fold in the chocolate chips. Once it is ready place in the refrigerator until ready to frost.
    10. When ready to frost, spread the frosting (or pipe it with a pastry bag with a tip with a larger hole to allow the chocolate chips through) on top of the cupcakes.
    11. Enjoy!

    Cupcakes keep stored in the refrigerator, covered for up to 1 week.

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

    This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob’s Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).

  • Vegan Neapolitan Ice Cream Cake

    Vegan Neapolitan Ice Cream Cake

    I always liked neapolitan ice cream.  It seemed kind of fancy with its 3 flavors layered together and it meant that you didn’t have to simply choose one flavor of ice cream which was always hard for me. But I haven’t seen any vegan neapolitan ice cream for sale, so I thought I would make my own.  Except I thought it would be fun to make a cake instead of just ice cream to scoop so I went for it!  It has been warming up here lately and pretty soon it will feel summery so it is the perfect time of year to start making ice cream treats! Not that I don’t eat them year round because I totally do!  They are just that much more refreshing if it is warm.

    I have an ice cream maker but I actually didn’t use it to make this because it was not frozen and I didn’t want to wait  until the next day. So that makes the recipe a little easier!  If you wanted to use one you could if you wanted to speed up the process you would just end up freezing the plain vanilla base, then dividing it and whisking in the other two flavors then layering it.  But it turned out just as delicious without that step and I am all for making it a little more easy.

    For the base I used coconut milk with a little raw cashew butter to make it rich and creamy and it was heavenly!  I made the vanilla first, then whisked a strawberry puree into some and also cacao powder for the chocolate portion.  For the crust I made something similar to what I make for my raw style cheesecakes and it worked out perfect!  I like to think of it as a much healthier version of an oreo crust, since I don’t keep oreos on hand or really any store bought cookies that could be used for a crust.

    I drizzled it with a little chocolate fudge and topped it off with strawberries and it was ready to dive into!  I could not wait!  It was so heavenly!  The vanilla, chocolate and strawberry ice creams were creamy, dreamy and sweet the perfect match for each other!  This upgraded version of the ice cream I ate as a child is way better than the original!

    Vegan Neapolitan Ice Cream Cake

    Makes 1 8 inch round cake

    Crust:

    • 3/4 cup organic gluten free rolled oats
    • 3/4 cup finely shredded dried unsweetened coconut
    • 3 Tbsp unsweetened cocoa powder
    • 3/4 cup soft pitted medjool dates (soaked in filtered water if not soft for 30 minutes and drained well.)
    • 3 Tbsp almond butter
    • 1/4 tsp sea salt

     

    Ice Cream:

    • 2 15 oz cans full fat coconut milk (use a brand that is mostly thick cream like Thai Kitchen)
    • 1/2 cup raw cashew butter
    • 3/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 3 Tbsp cacao powder
    • 1/3 cup strawberry puree

    For topping:

    Fudge:

    • 2 Tbsp cacao powder
    • 1 Tbsp maple syrup or as needed

    Strawberries

     

    Instructions:

    1. Oil a 8 inch spring form pan and line with parchment paper.
    2. To make the crust, combine all ingredients in a food processor and process until fine and starting to hold together when squeezed. Once it is at that stage, press it into the bottom of the prepared pan.  Set aside.
    3. To make the ice cream, combine all ingredients but the cacao powder and strawberries in a high speed blender or food processor and blend until very smooth (if you are using a food processor and it still has little bits you may want to strain it through a fine meshed strainer to remove them).
    4. Pour into a bowl and place in the freezer for about 30 minutes or until chilled, whisking after 15.
    5. Divide between 3 bowls, and whisk the cacao powder into one of them, the strawberries into another and leaving the last vanilla.
    6. To assemble the cake, pour vanilla ice cream over the crust, then place in the freezer for about 20 minutes until the top is more firm, then pour the chocolate ice cream and repeat the process then the strawberry.
    7. Place in the freezer until firm, about 6 hours.
    8. Unmold the cake.
    9. To make the fudge, whisk together the cacao powder and maple syrup until smooth (if it is too thick add a little more syrup until it is pourable but still thick).
    10. Drizzle the fudge over the top of the cake and top with strawberries.
    11. Enjoy!

    Store any leftover cake in the freezer in an airtight container.

     

     

  • Vegan Carrot Cake Roll

    Vegan Carrot Cake Roll

    I was buying carrots for a recipe and all there was to buy was a giant bag of carrots, not the bulk ones I normally buy.  I only needed one or two for my recipe but I bought it because they were an important part of it.  I had a lot of extra carrots leftover after though, so I started to think of fun ways to use them.  The first that came to mind was carrot cake!  I love carrot cake and I actually have not made any yet this year even though I consider it a spring dessert so it was about time!  I have actually been wanting to make a vegan carrot cake roll for a while now and this was the perfect opportunity!

    I love cake rolls because I think they are easier to make than a layer cake but you still get a good amount of frosting!  Also, they are a bit less fussy to frost and look beautiful, provided you are careful when rolling them.  I think I have it figured out pretty well though, I haven’t had one break since the first one I made years ago and that was because it was too dry. This base cake recipe that I use now though is moist and pliable so it is the perfect candidate for a rolled cake!

    It actually uses dates as a sweetener, which you can’t really taste they just give it a nice texture and caramel brown sugar like sweetness. I add in some spices as is essential for carrot cake as far as I am concerned, and vanilla and the batter smells heavenly!  Lastly I added plenty of carrots. Sometimes I put nuts and raisins in my carrot cake but I didn’t this time simply because I wanted it to slice nicely.

    It baked up beautifully and deserved a delicious filling and frosting. I made some faux cream cheese frosting and it was the perfect partner for the cake!  It was so heavenly!  Lightly spiced, sweet and the perfect light and soft texture!  If you are a carrot cake fan, or have too many carrots on hand like I did, give this a try!

    Vegan Carrot Cake Roll 

    Makes one 15 inch long rolled cake, serves 8-10

    Ingredients:

    15×10 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1 tsp ginger
    • 1/8 tsp nutmeg
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 2 cups of the soaking water reserved
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup shredded carrots
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work and won’t thicken), chilled
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)*

     

    Frosting:

    • 1 cup full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work and won’t thicken), chilled
    • 1/2 cup mashed banana
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)*

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    4. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    5. Place dates, reserved water, almond butter, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the carrots, then the cider vinegar until bubbles form.
    6. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-20 minutes.
    7. Cool cake completely.
    8. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because you don’t want it to break, but if it cracks as you roll it no worries, keep rolling.  Let chill in the freezer once rolled for a few hours before frosting the outside.
    10. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to frost.  Spread the frosting over the outside of the cake, and serve!

     

    Keeps for up to 1 week covered in the refrigerator.

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

    *If you don’t have coconut butter but you have cacao butter, you can sub melted cacao butter for the coconut butter and the cake will have a white chocolate flavored frosting/filling.

  • Key Lime Sugar Cookies

    Key Lime Sugar Cookies

    I had some limes leftover from making a key lime pie recently so I was trying to come up with something delicious to make with them. Of course limeade is always good, but I wanted something a little more fun, creative and dessert themed.  I finally decided to make cookies with them.  I wanted something simple, so I decided on sugar cookies.  The deli I work in sells some lemon sugar cookies that look amazing (that I can’t have because they aren’t vegan), so I thought why not make some lime ones that I can enjoy!  Also, as a side note I should remedy that not having a vegan version of thee cookies when I am less busy since I do bake some vegan cookies at work and I thought these might be a good test of that since lemon and lime are similar.

    Back to these cookies though, for the base of these I used a snickerdoodle cookie I make modified without the cinnamon and with lime swapped in and it worked out perfect!  Traditionally sugar cookies just have a lot of oil, but I have a secret ingredient to cut the oil and give these a soft and chewy texture that I add…apple sauce!  Every time I tell someone about this when they taste my cookies they are usually shocked because you would never guess its in there it just gives them a nice texture!

    These cookies are actually really easy to make, which I love.  No refrigerating or fancy cutting required.  Just a bit of rolling into balls which I consider fun because it reminds me of play dough!  The dough was also super delicious because I did eat some since it is my favorite part of the baking process.  Plus I had to make sure they tasted good before baking wink wink.

    They smelled heavenly as they baked, like a key lime pie, but sweeter!  I could not wait to try some but they had to cool first.  Luckily that didn’t take long.  If they were chocolate chip cookies I would have dove right in but I feel like the lime flavor tastes better once cooled. They were so heavenly when it was time to try them!  They had a buttery rich texture with a soft middle and crisp outside and a fragrant lime vanilla flavor.  These will be perfect for spring and summer and I have a feeling they would pair really well with a margarita!

    Key Lime Sugar Cookies

    Makes about  1 dozen

    Ingredients:

    • 3/4 cup melted coconut oil
    • 1/2 cup apple sauce
    • 2 Tbsp lime juice
    • 2 Tbsp lime zest
    • 1 1/2 cups maple sugar or granulated sugar
    • 1 tsp pure vanilla extract
    • 1/2 tsp sea salt
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 2 1/2 cups whole wheat pastry flour or all purpose flour

     

    Instructions:

    1. Preheat the oven to 350F degrees, and line a sheet pan with parchment.
    2. In a large bowl, combine the coconut oil, apple sauce, lime juice and zest, sugar, vanilla and sea salt and stir until smooth.
    3. Stir in the baking powder and soda, then the flour until it is completely combined.
    4. Shape the dough into 1 1/2 inch balls, place them on a baking tray, sprinkle with a little more sugar and flatten them slightly.
    5. Place the tray in the oven and bake about 13 minutes until starting to brown at the edges. Remove from oven and let cool before enjoying.

     

    Cookies keep for up to 1 week in an airtight container at room temperature, 2 weeks in the refrigerator or 4 months frozen.

  • Vegan Key Lime Pie

    Vegan Key Lime Pie

        

    I have always loved key lime pie.  When I was little my Mom and I would order it at restaurants when we saw it on the menu or occasionally make our own.  It had to be the perfect balance of tart and sweet though, maybe a little more on the tart side and have plenty of real lime flavor.  We always put plenty of lime juice and zest into ours so it was fragrant and delicious!  I realized I hadn’t made any in forever last week so I decided to whip one up.  I actually haven’t made aa cooked one (I have made some raw lime pies since before I went vegan so I tried one out this time, basing it off of one of my lemon pie recipes.  

    I know graham cracker crusts are classic on a key lime pie, but I went for a regular buttery tasting pie crust this time (since I didn’t have graham crackers and did not feel like making them from scratch).  But I always have pie crust ingredients!  So I made a coconut oil pie crust.  It requires being partially baked before filling, but by the time the filling is done it is ready to go!  

    For the filling I use a good amount of lime juice with coconut milk, maple syrup to sweeten and a bit of cornstarch to thicken.  It works out well, and you end up with something that it like a lemon meringue pie filling, but with lime and creamier (which fits key lime pie).  I could not wait to try it!  But first, it had to cool completely. 

    I topped it off with a good amount of coconut cream to balance out the tart lime filling and it was perfect!  This pie was heavenly!  The lime scented tart sweet smooth filling was so good with the creamy vanilla coconut cream and buttery tasting pie crust!  If you are a citrus fan, definitely give this a try! 

    Vegan Key Lime Pie

    makes one 8 inch pie

    Crust:

    • 1 1/4 cups organic whole wheat pastry flour*
    • 3 Tbsp maple sugar or coconut sugar
    • 1/4 tsp sea salt
    • 1/4 cup plus 2 Tbsp coconut oil in its solid state
    • about 3-6 Tbsp cold water

     

      Filling:

    • 3/4 cup lime juice
    • 2 Tbsp lime zest
    • 1/4 cup plus 2 Tbsp cup cornstarch
    • 1 3/4 cup (one 15 oz can) full fat organic coconut milk* or canned unsweetened coconut cream
    • 1/4 cup plus 2 Tbsp maple syrup
    • 1/4 tsp spinach powder (for color, optional)
    • 1/4 tsp sea salt
    • 1 tsp pure vanilla extract

     

      Cream Topping:

     

      Instructions:

    1. To make the crust, in a large bowl, mix together flour, sugar, sea salt, and spices. Cut in coconut oil 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 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 until solid.
    2. Pre-heat the oven to 350F degrees. Place foil inside the pie crust, and weight down with pie weights or dried beans.  Place the pie in the oven and bake for 30 minutes, then remove from the oven.
    3. Meanwhile, for the filling, combine all ingredients in a saucepan, and bring to a boil.  Lower to a simmer and cook until thickened. Remove from heat, and pour into the prepared pie crust. Place in the oven and bake for 15 minutes.  Remove from the oven and let cool completely, then refrigerate until chilled.
    4. To make the cream topping, combine all ingredients in a blender and blend until completely smooth. Pour into a bowl and place in the freezer until it is thick like whipped cream (whisking every so often), about 20-30 minutes.
    5. Once the cream is ready, spread over the top of the pie, and refrigerate for a few hours before serving.

      Pie keeps up to 1 week in the refrigerator, covered or in a container. *If you wanted to make the crust gluten free, you could swap Bob’s Red Mill gluten free all purpose baking flour for the whole wheat pastry. I have tried this brand and know it will turn out well. *For the coconut milk, you want the kind that is 3/4 full of cream in the can, or it will not work and turn out runny, I used Thai Kitchen full fat milk, but their unsweetened canned coconut cream would work as well.

  • Vegan Banana Cake Roll with Cream Cheese Filling

    Vegan Banana Cake Roll with Cream Cheese Filling

    Roll cakes used to intimidate me, but now I find that they are easier to make than a layer cake because the frosting is far less fussy (if they have any). So when I had some over ripe bananas and I was craving banana cake this week, that is what I decided to make. I rarely end up with over ripe bananas lately because I eat a lot of them but I bought too many so it was the perfect time to make a cake!  Sure you can freeze them and make ice cream or a smoothie but cake is far more fun!  Plus I had never made a banana roll cake and I was excited about it.

    When I was in college I bought a book with many really good baking recipes and it contained a banana cake with cream cheese frosting that quickly became one of my family’s favorites.  We made it for birthdays, holidays and celebrations and everyone loved it.  I have since veganized it and made it healthier and this roll cake is based off of that recipe because I knew it would be delicious!

    The cake batter is actually completely sweetened with dates and bananas, and it makes for a sweet soft cake that rolls more easily an is far less likely to break when rolling. My main tip for rolling these is chill them until they are completely cool, make sure the frosting is the right consistency and then once you have spread it on evenly use the parchment to assist you at rolling it tightly, peeling it off as you roll.  You will get the hang of it don’t worry.

    I filled this with a rich and creamy faux cream cheese frosting and it was perfect!  I decided to make a sweet banana cream frosting for the outside.  It was so good!  Soft and sweet, scented with banana and vanilla with a luscious creamy frosting!  If you have over ripe bananas on hand, you know what to do with them!

    Vegan Banana Cake Roll with Cream Cheese Filling
    Makes one 15 inch long rolled cake, serves 8-10

    Ingredients:

    15×10 inch jelly roll pan

    Cake:

    • 1 1/2 cups organic whole wheat pastry flour*
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/2 tsp sea salt
    • 1 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1 1/4 cups packed soft medjool dates, pitted, soaked in water for 30 minutes and 1 cup of the soaking water reserved
    • 1/4 cup almond butter
    • 1 Tbsp pure vanilla extract
    • 1 cup mashed banana
    • 2 Tbsp apple cider vinegar

     

    Filling:

    • 1 15 oz can full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work and won’t thicken), chilled
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)*

     

    Frosting:

    • 1 cup full fat organic coconut milk  (you want a brand that is mostly the thick cream like Thai Kitchen full fat coconut milk or coconut cream or it will not work and won’t thicken), chilled
    • 1/2 cup mashed banana
    • 1/2 cup raw cashew butter
    • 1/4 cup maple syrup
    • 1 tsp pure vanilla extract
    • 1/4 tsp sea salt
    • 1/4 tsp cider vinegar
    • 3/4 cup melted coconut butter (warmed to liquid)*

     

    Directions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Line a 15 x 10 inch jellyroll pan with parchment paper.
    3. Coat parchment paper and pan sides lightly with oil so that the cake doesn’t stick.
    4. Whisk flour, baking powder, baking soda, spices and sea salt in a large bowl to blend well.  Set aside.
    5. Place dates, reserved water, almond butter, banana, and vanilla extract into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.
    6. Transfer cake batter to prepared pan and bake cake until tester inserted into center comes out clean, about 15-20 minutes.
    7. Cool cake completely.
    8. To make the filling, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to assemble.
    9. When ready to assemble, spread filling over the top of the cake, then roll up jellyroll style starting with the short side and using the parchment to assist you in rolling.  Be careful because the cake is fragile, but if it cracks as you roll it no worries, keep rolling.  Let chill in the freezer once rolled for a few hours before frosting the outside.
    10. To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth.  Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten.  Once it is ready place in the refrigerator until ready to frost.  Spread the frosting over the outside of the cake, and serve!

     

    Keeps for up to 1 week covered in the refrigerator.

    *If you would like to make this gluten free, swap the whole wheat flour for Bob’s Red Mill Gluten Free All Purpose Baking Flour (I have tested this brand and know it works, but have not tried other brands so I am not sure if they would turn out the same).

    *If you don’t have coconut butter but you have cacao butter, you can sub melted cacao butter for the coconut butter and the cake will have a white chocolate flavored frosting/filling.

  • Vegan Caramel Pistachio Tart

    Vegan Caramel Pistachio Tart

        

    My Mom’s Birthday is in a few days and this year she requested a caramel nut tart.  Pecans are good, but you know what’s even better and prettier for spring?  Pistachios!  I have a funny story about them too.  Back when I was in high school and I went shopping with my Mom one time I filled up a giant bag of organic pistachios from the bulk section at the co op we shopped at.  When we got to the register to buy them they rang up at $45 or so!  I didn’t know they were so spendy and we didn’t really want to buy that many if they were so expensive but my Mom ended up buying them anyway and we ended up making them into a caramel tart like the one I decided to make this week. 

    The original one had a lot of dairy, butter and refined sugar in it, but I have come up with a version that is vegan and a bit healthier.  For this one, I make a coconut oil crust which is easy to make and still tastes rich and buttery like the original one.  For the filling instead of all the cream and sugar I made a date caramel.  I love dates they are like nature’s caramel, so heavenly!  When you blend them up with a few other ingredients, they make a great caramel for a pie or tart filling!

    As far as the pistachios went, no they did not cost $45 this time. You can actually get them for a reasonable price at Aldi!  Which is where I usually buy the ones I snack on.  They worked great for this tart!  I could not stop sampling the filling it was so good!  It also smelled so heavenly while baking!

    We could not wait to try it!  My Mom loved it (and me too)!  It was gooey and sweet with vanilla scented caramel, crunchy, salty and nutty thanks to the pistachios and the buttery crust was a nice touch!  If you are a fan of pistachios, definitely give this a try!  Also, it would be perfect for Easter!

    Vegan Caramel Pistachio Tart

    Makes one 8 inch tart

    Ingredients:

    Crust:

    • 3/4 cup plus 3 Tbsp organic whole wheat pastry flour 
    • 1 1/2 Tbsp coconut sugar or maple sugar
    • 1/8 tsp sea salt
    • 1/4 cup plus 1 Tbsp coconut oil in its solid state
    • about 2-3 Tbsp cold water

     

    Filling:

    • 1 1/2 cups soft pitted medjool dates (if they are not soft, soak them in filtered water for 30 minutes and drain well before using)
    • 1/2 cup raw cashew butter
    • 2 Tbsp maple syrup
    • 1/4 tsp sea salt
    • 2 tsp pure vanilla extract
    • 1/2 cup filtered water
    • 2 Tbsp coconut butter or oil
    • 1 3/4 cups shelled pistachios, plus more for the top

     

    Instructions:

    1. Preheat the oven to 375F degrees, and oil an 8 inch removable bottom tart pan.
    2. To make the crust, in a large bowl, mix together flour, sugar, and sea salt. Cut in coconut oil 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 using floured parchment underneath and floured rolling pin. Fit into the prepared pan, using the parchment to assist. Set aside.
    3. To make filling, combine all ingredients in a high speed blender or food processor except the cashews. Process until smooth, then scrape into a bowl and stir in the pistachios. Spoon the filling into the crust and top with more pistachios to make the top look pretty.
    4. Place pies in the oven. Bake for about 30 minutes until the crust is starting to brown lightly. Remove from oven and let cool completely on a wire rack.
    5. Remove the bottom of the pan, and enjoy!
  • Vegan Matcha White Chocolate Filled Eggs

    Vegan Matcha White Chocolate Filled Eggs

    I love making Easter candy!  One of my favorites has always been filled chocolate eggs.  This year I made some raspberry ones, and some caramel, and also some with a matcha white chocolate filling earlier this week!  I had enjoyed a white chocolate matcha latte recently and I decided that it would make a heavenly chocolate egg filling so I went for it! Matcha is one of my favorite flavors, and I love its brilliant green color which is perfect for spring!

    For the filling, I made a white chocolate cream with a cacao butter base with some raw cashew butter and coconut butter to give it a rich and creamy texture.  I added a bit of maple syrup and vanilla to sweeten it and it was heavenly!  I have used this before as a truffle base and it is always so good!  It is heavenly with berry or fruit flavors or even things like coffee or almond and I knew it would be amazing with the matcha.

    It was really hard to stop sampling it! When it was chilled enough to shape, I shaped it like play dough into eggs.  I should add that this has to be the right temperature to shape, if you chill it too long it becomes too hard, and if it isn’t chilled enough it starts to melt a little while you are shaping it so it is best to check it often while chilling.  You want it kind of the consistency of really thick frosting or play dough.

    Once the eggs were all shaped, I chilled them and dipped them in dark chocolate.  I could not wait to try the finished product!  They were totally heavenly!  The sweet, mellow white chocolate vanilla filling was creamy and rich, the perfect partner for the matcha and dark chocolate!  If you are a fan of matcha, definitely give these a try!

    Vegan Matcha White Chocolate Filled Eggs 
    Makes 12 large eggs

    Ingredients:

    Filling:

    • 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
    • 2 tsp matcha powder
    • 1/4 cup filtered water

     

    Dark Chocolate:

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

     

    Directions:

    1. Combine all of the filling ingredients but the matcha and water over a double boiler, and whisk until smooth.
    2. Whisk the matcha  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 12 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, melt the dark chocolate in a double boiler, and whisk until smooth.
    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 an airtight container in the refrigerator for up to 1 month.

  • Vegan Strawberries and Cream Sandwich Cookies 

    Vegan Strawberries and Cream Sandwich Cookies 

    I am all about the strawberries lately!  I got some organic ones for a good price at the store so I have been enjoying those, and Eric’s Dad sent us some amazing strawberry jam that he makes, so I have been making things with that!  Like these strawberries and cream sandwich cookies!  There was a limited edition Girl Scout Cookie when I was little that had a strawberry filling and a cream filling that I really liked the year wee bought it and I was thinking I should make something similar!  I don’t know why they didn’t make it for very long it was so good!  Luckily I can make my own veganized version with better ingredients.

    I started with a vanilla sugar cookie base.  This is the base I use for a blank palate for many of my other sugar cookies, but it is really good just as is too so I figured it would be delicious with the fillings!  These were not going to look like those Oreo style cookies like the original ones were, but that was ok with me. I didn’t care so much that they were fancy (the other ones had a cut out in the top too) I cared that they tasted delicious!

    They baked up beautifully and smelled amazing!  I love the aroma of vanilla scented baked goods!  It is seriously one of my favorite smells ever (and that is why I named my blog Fragrant Vanilla Cake)! Once the cookies had cooled I made a cream filling with a cashew butter and coconut butter base to make it rich and creamy!  It was heavenly once I added the vanilla and maple syrup to sweeten it!

    I sandwiched the cookies with the cream and the strawberry jam and I could not wait to taste them!  All of the components of the cookies had been really good on their own but they were heavenly when put together!  The buttery vanilla cookies paired perfectly with the rich cream and sweet gooey strawberry jam! If you are a sandwich cookie fan, definitely give these a try!

    Vegan Strawberries and Cream Sandwich Cookies 
    Makes 14 sandwich cookies

    Ingredients:
    Cookies:
    • 2 Tbsp ground flax seed
    • 1/4 cup plus 2 Tbsp filtered water
    • 1 cup virgin coconut oil, warmed to liquid
    • 1 1/2 cups xylitol (coconut sugar may be used but keep in mind the cookies will not be the same pretty pink color)
    • 1 teaspoon vanilla extract
    • 1 1/2 teaspoon baking soda
    • 1 tsp baking powder
    • 1/2 teaspoon sea salt
    • 3 1/4 cups whole wheat pastry flour

     

    Cream Filling:

    • 1/4 cup raw cashew butter
    • 1/4 cup melted coconut butter (not oil)
    • 3 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 2 Tbsp filtered water or as needed

     

    Jam Filling:

    • 1 cup strawberry jam

     

    Instructions:

    1.  In a small bowl, whisk together the flax seed and filtered water.  Set aside in the refrigerator for 15 minutes.
    2. In a large bowl, mix coconut oil with sugar and mix until well combined.
    3. Mix in the vanilla extract and flax mixture until well combined.
    4. Add the baking soda, salt, then the flour, a cup at a time, mixing between each addition, until well combined.
    5. To bake, Preheat your oven to 350 degrees. Line 2 large baking sheets with parchment paper. Roll balls into about 1 1/2 inch balls, and place on prepared cookie sheets a couple inches apart.
    6. Place in the oven and bake for about 15-18 minutes, until puffed and just starting to brown slightly.
    7. Remove from the oven, and allow to cool.  Repeat with remaining cookies and let cool completely.
    8. To make the cream filling, mix together all ingredients until smooth.  You want it a spreadable consistency just a little softer than smooth peanut butter. If it is too thick add a touch more water.
    9. To assemble the cookies, flip them over and spread about 1 Tbsp of the cream mixture over half, and strawerry jam over the other half and put them together.
    10. Enjoy!

     

    Cookies keep refrigerated for about a week, and frozen for up to 4 months in an airtight freezer container with a lid.

  • Vegan Raspberry Bismark Cakes 

    Vegan Raspberry Bismark Cakes 

    When my Mom would take me to the bakery when I was little, one of our favorite things to get were the raspberry bismarks.  We loved the tart raspberry jam inside of the sweet fluffy doughnuts with a vanilla glaze.  We were talking about them the other day and how we hadn’t had any in a really long time.  For me, the last time was probably when I was in high school.  I haven’t seen any vegan ones, and eating a giant doughnut can be a bit rich, hence the not having any for that long.  But I thought, why not make something that tastes like them but isn’t so heavy and is easy to make at home. Like some mug cakes!  Or cakes in little ramakins the size of a doughnut.

    I made 1/4 of my vanilla cake recipe in ramakins.  It is a simple to mix batter that is made rich with coconut milk instead of oil, and it makes a great base for different flavors of cakes but I always love it just as is plain.  In the ramakins, it baked up lovely!  The heavenly scent of vanilla filled my kitchen and I knew these were going to be good!

    Once they had cooled down a bit, I scooped some of the cake out of the center, and filled it with raspberry jam like the bismarks.  It wasn’t just any raspberry jam, it was some that Eric’s Dad makes with the raspberries he grows in his yard and it is amazing!  It is the perfect balance of tart and sweet and it was perfect in these cakes!  Yes, I could have spooned the jam in before baking instead of cutting cake out to spoon it in.  But I thought it might affect the texture of the jam and I wanted it to remain gooey and not soak too much into the cake.

    Lastly I made a vanilla glaze for the cakes, like the doughnuts had.  Would they be as good as the doughnuts?  I couldn’t wait to try them. They were so heavenly, and definitely as delicious as the doughnuts just with a different texture and less grease of course.  The sweet soft cake was heavenly with the tart sweet jam and vanilla scented glaze!  I shared one with my Mom and she loved it!  She said it tasted just like the bismarks!

    Vegan Raspberry Bismark Cakes 
    Makes 2 small cakes

    Ingredients:

    Two 1 cup ramakins

    Cake:

    • 1/4 cup plus 2 Tbsp organic whole wheat pastry flour
    • 1/4 tsp plus 1/8 tsp baking soda
    • 1/4 tsp baking powder
    • 1/8 tsp sea salt
    • 1/4 cup maple sugar
    • 1/2 cup full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
    • 1/2 tsp pure vanilla extract
    • 1 1/2 tsp cider vinegar
    • 2 heaping Tbsp raspberry jam

    Glaze:

    • 2 Tbsp coconut butter
    • 1 Tbsp raw cashew butter
    • 1 Tbsp maple syrup
    • 1 tsp pure vanilla extract
    • 1 Tbsp filtered water (or as needed to achieve proper consistency)

     

    Instructions:

    1. Preheat the oven to 350F degrees and position rack in center of oven.
    2. Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
    3. Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
    4. Whisk the cider vinegar into the batter.
    5. Transfer the cake batter to 2 1 cup ramakins
    6. Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 15-20 minutes.
    7. Remove from the oven and let cool.
    8. Scoop about 1 Tbsp of cake from the top of each cake in the center, and fill with raspberry jam.
    9. In a small bowl, whisk together glaze ingredients until smooth (adding a touch more water if it is too thick), and pour this over each cake.
    10. Enjoy!

    Notes:

    If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.

  • Vegan Strawberry Lemon White Chocolate Cups 

    Vegan Strawberry Lemon White Chocolate Cups 

    Meteorological spring is here, and even thought it is not technical spring on the calendar, I am treating it like it is.  I am so ready to wear cute spring clothes, watch everything start to green up outside and to eat delicious spring produce!  One of my favorite of which is strawberries.  They won’t be in season here yet for a while, but Eric’s Dad sent us some of his home made strawberry jam so that is just as good!  It is seriously the best jam I have ever had, he grows the berries in his back yard and they are amazing! 

    So I decided to make a treat with some of it, some strawberry lemon white chocolate cups! It is spring candy and Easter candy time so why not?!  I always love some good white chocolate. I make my own, since most of the stuff at the store is not made with actual cacao butter, and some of the vegan ones I have tried were either super expensive or just meh. Plus it is fun to make your own if you happen to have the ingredients on hand, which I always do because they are part of my dessert making pantry.

    For the white chocolate I use a mixture of cacao butter, coconut butter and cashew butter to give it a smooth rich melt in your mouth texture.  A little maple syrup and vanilla to sweeten it and it is so good!  This time I added a little bit of lemon juice and zest to make it lemon flavored. I love lemon desserts in the spring!

    I could not wait to try these once they were ready!  They were just as heavenly as I imagined!  Smooth, rich melt in your mouth vanilla and lemon scented white chocolate with sweet gooey strawberry jam on the inside!  So much better than most things you can buy at the store!  If you are a fan of white chocolate, give these a try! 

    Vegan Strawberry Lemon White Chocolate Cups 

    Makes 6

    Ingredients:

    • 1/2 cup cacao butter (2 oz)
    • 1/4 cup raw cashew butter
    • 1/4 cup coconut butter
    • 1 tsp pure vanilla extract
    • 3 Tbsp maple syrup (or to taste)
    • 1/8 tsp sea salt
    • 2 Tbsp lemon juice
    • about 1/2 cup strawberry jam

     

    Instructions:

    1. Combine cacao butter, cashew butter, vanilla, maple syrup,  and sea salt over a double boiler, and whisk until smooth.
    2. Whisk the lemon juice and zest into the white chocolate.
    3. Pour about 1/4 inch into the bottom of 6 silicone muffin tins or large peanut butter cup molds, and place in the freezer until hard, which usually takes about 10 minutes or so depending on how warm it is.
    4. When that chocolate has hardened, spoon about 1 tsp of strawberry jam into the center of each (being careful not to let it spread too much to the edges) and then top with enough white chocolate to cover it.
    5. Place back into the freezer until set, about 30 minutes.
    6. Pop chocolate out of molds and enjoy!
    7. Store in the refrigerator for a month or an airtight container in the freezer for up to three months.