Apple-Maple Bundt Cake

Apple-Maple Bundt Cake

When your apples have seen better days… bake a cake.

I recently created a recipe that became a new family recipe of ours. It was instantly personal… a recipe that had evoked memories, tears, and emotions. I named it the Apple Darlin’ – after Seth’s Pop-Pop’s nickname. I never posted it since that recipe became one of our personals. But I still wanted to create a blog post using apples with this delicious maple syrup that our youngest son brought home. He had gone to Vermont for vacation over the summer and surprised us with this Vermont Maple Syrup when he returned.  
So, I began running through ideas in my mind before deciding to create this cake. My first thought was to make apple fritters, but I had just made pancakes for breakfast… and honestly, I was not in the mood to stand at the stove again, this time to fry up some fritters, lol. Plus, I love making those cakes that you can eat for breakfast or dessert 😊. Also, when I realized that my Bundt pan was not packed away, I exclaimed…it was meant to be.
This cake is moist and flavorful. It will go great with coffee or alone as a dessert.

Ingredients:
3 Granny Smith Apples, peeled/cored and diced
1/3 Cup Light Brown Sugar, packed
1/3 Cup Raw Cane Sugar
1/3 Cup Pure Maple Syrup
1/4 Cup (1/2 stick) Earth Balance Butter
1 Tsp Ground Cinnamon

2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1 Tsp Apple Cider Vinegar
1/2 Cup Applesauce
1/3 Cup Canola oil
1/2 Cup Warm Water
1 Tsp Vanilla Extract
Powdered sugar for topping, optional

Directions:
-Preheat oven to 350 degrees F. Grease a Bundt pan with Earth Balance (vegan butter) plus a dusting of flour (remove excess flour), or you can just use cooking/baking spray, if you prefer.
-In a small saucepan, combine apples, brown/cane sugar, maple syrup, earth balance and cinnamon. Heat over medium and cook for two to three minutes, stirring occasionally.


-In a mixing bowl, combine remaining ingredients for the cake together: flour, baking powder, salt, vinegar, applesauce, oil, water, and vanilla. Stir together to combine.

Note: This cake batter may look thick as you are mixing, but don’t worry; once you add the apples it will balance out the moisture.  
-Next, add the apple mixture from the saucepan into the cake batter and stir together to combine.

-Pour cake mixture into Bundt pan and bake for 45 minutes at 350. After 45 minutes, check the cake with a toothpick to be sure it comes out clean.
Bundt cakes are tricky like that, if it is not baked all the way through, it will collapse.
-Allow the cake to cool for 20-30 minutes before turning out onto a wire rack to cool completely.

When you let the cake cool while still in the Bundt pan first, before inverting it, it helps for it to firm up.
-Lightly dust with powdered sugar to top or leave as is like pictured below.

Enjoy!

2 Thessalonians 2:16-17
16 Now may our Lord Jesus Christ himself, and God our Father, who loved us and gave us eternal comfort and good hope through grace, 17 comfort your hearts and establish them in every good work and word.

God, may you bless and always protect our daughters. Thank you Lord for Megan, Hailey, and Jasmine. We recognize them not only on this National Daughter’s Day, but every day. Daily you occupy our hearts, prayers and thus our home. We love you ladies, and you are each truly a blessing to us. We are so proud of each of you. Our love will endure forever. Love always.

Apple-Maple Bundt Cake

  • Difficulty: Easy
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Ingredients:
3 Granny Smith Apples, peeled/cored and diced
1/3 Cup Light Brown Sugar, packed
1/3 Cup Raw Cane Sugar
1/3 Cup Pure Maple Syrup
1/4 Cup (1/2 stick) Earth Balance Butter
1 Tsp Ground Cinnamon

2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1 Tsp Ground Cinnamon
1 Tsp Apple Cider Vinegar
1/2 Cup Applesauce
1/3 Cup Canola oil
1/2 Cup Warm Water
1 Tsp Vanilla Extract
Powdered sugar for topping, optional

Directions:
-Preheat oven to 350 degrees F. Grease a Bundt pan with Earth Balance (vegan butter) plus a dusting of flour (remove excess flour), or you can just use cooking/baking spray, if you prefer.
-In a small saucepan, combine apples, brown/cane sugar, maple syrup, earth balance and cinnamon. Heat over medium and cook for two to three minutes, stirring occasionally.
-In a mixing bowl, combine remaining ingredients for the cake together: flour, baking powder, salt, vinegar, applesauce, oil, water, and vanilla. Stir together to combine.
Note: This cake batter may look thick as you are mixing, but don’t worry; once you add the apples it will balance out the moisture.
-Next, add the apple mixture from the saucepan into the cake batter and stir together to combine.
-Pour cake mixture into Bundt pan and bake for 45 minutes at 350. After 45 minutes, check the cake with a toothpick to be sure it comes out clean.
Bundt cakes are tricky like that, if it is not baked all the way through, it will collapse.
-Allow the cake to cool for 20-30 minutes before turning out onto a wire rack to cool completely.
When you let the cake cool while still in the Bundt pan first, before inverting it, it helps for it to firm up.
-Lightly dust with powdered sugar to top.
Enjoy!

Watermelon-Berry & Watercress Salad

Watermelon, Berry & Watercress Salad

I promise you; this fruit salad is Berry Berry Good!
We recently returned from a trip to North Carolina, and I definitely felt the need to detox. It is so easy to eat bad and fill up on junk foods when you are traveling.

This salad is so refreshing and packed with flavor. The berries alone are loaded with antioxidants, and still – I kicked it up a notch …with Watercress! Watercress has a peppery flavor to it, which pops so perfectly in this fruit salad. These leafy greens are a powerful antioxidant and packed with many minerals and vitamins (they’re also known to lower blood pressure). It is nutrient rich with Vitamins A, C, K, and is also Calcium rich.

The peppery flavor of the watercress, coupled with the fresh, earthiness of the basil and mint brings this recipe home. The lemon pops too, and any good salad dressing has a balance of fat and acid, so I chose coconut oil as the fat for its flavor.

Enjoy!


Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Note: This recipe stored in a 1.5-gallon storage container. I mixed the berries and watermelon together and topped with the watercress but I added paper towel and did not mix in the watercress to avoid wilting. I also stored the dressing in a separate container and mixed all to serve.  

Enjoy!

Watermelon-Berry Watercress Salad

  • Difficulty: Easy
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Ingredients:
1 Watermelon (small), seeded / cubed (reserve 1-2 cups for dressing)
2 Pints (4 Cups) Blackberries
2 Pints (4 Cups) Blueberries
2 Pints (4 Cups) Raspberries
4oz Fresh Watercress

Dressing:
1 handful fresh Mint (about 1/4 cup)
1 handful fresh Basil (about 1/4 cup)
2 Lemons, juice/zest (about 1/4 cup)
1-2 Cups of Watermelon cubes
2-3 Tbsp Agave or Honey (raw)
2 Tbsp Coconut oil, softened or melted

Directions:
-Reserve about 1-2 Tbsp of the Mint, Basil, Lemon zest for garnish.
-Cube watermelon and rinse berries, then mix to combine. Add watercress before serving.
-Blend dressing ingredients together to combine and set aside.

Enjoy!

Blueberry Scones with Lemon Glaze

May!!! Hello May…whew, this year is just moving right along.
Happy Sunday friends. These blueberry scones are delish! I wanted to make something simple, yet different for breakfast this morning. And I thought of scones, because they go great with coffee and are very easy to make. Scones are like biscuits in texture and ease, these are also not overly sweet. The addition of glaze and blueberries, keeps the moisture just right and adds the right amount of sweetness. Tastes like springtime. Enjoy!   

Blueberry Scones with Lemon Glaze

  • Difficulty: Easy
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Blueberry Scones with Lemon Glaze

Ingredients:
2 Cups All-Purpose Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Ground Cinnamon
1/3 Cup Earth Balance, cold
3/4 Cup Soy Milk + 1 Tbsp Lemon Juice
1 Tbsp Vanilla Extract
1 Cup Frozen Blueberries

Lemon Glaze:
1 Cup Confectioner’s Sugar (Powdered Sugar)
2 Tbsp Fresh Lemon Juice

Directions:
-Preheat oven 400 degrees and coat your cast iron skillet with butter. If you are using a cake pan, line with parchment paper or butter/flour the pan.
-Mix the tablespoon of lemon juice into the soymilk and set aside to create the buttermilk.
-Combine flour, sugar, baking powder, and salt. Whisk all these ingredients together.
-Next, cut in vegan butter. You can use your fingers in this step and work the butter into the flour mixture.  You can continue using the whisk and mash the Earth Balance throughout the flour mixture, or you can use your fingers.
-Stir in the soy milk/lemon juice “buttermilk” and vanilla extract into the flour mixture.
-Combine ingredients together without overworking the dough. It is okay if mixture seems dry.
-Place a piece of parchment paper or lightly flour a cutting board. Then, turn out your dough mixture onto a cutting board.
-Gently pat and shape your dough into a circle that is about 1 ½ inches thick. I find using the parchment paper itself to shape the dough works best, because it doesn’t stick.
-Cut the dough into eight (8) equal parts or wedges. Then place into your buttered skillet.
-Bake for 30 minutes. Remove from oven and set aside, allowing it to cool.
-While the scones are cooling, prepare your glaze.
-Combine the confectioner’s/powdered sugar with the two tablespoons of lemon juice and whisk together until smooth.

Notes:
-I measure out the Earth Balance first onto a plate and place in the freezer, while I gather all my other ingredients and get everything out and prepped.
-If you are using a food processor, pulse together the dry ingredients first into the flour mixture. Then, pulse in the cold Earth Balance.
-Store the scones in an airtight container at room temperature for up to two days. Or store them in the fridge for up to five days.

Details with pictures…

Ingredients:
2 Cups All-Purpose Flour
1/3 Cup Sugar
1 Tbsp Baking Powder
1/2 Tsp Salt
1/2 Tsp Ground Cinnamon
1/3 Cup Earth Balance, cold
3/4 Cup Soy Milk + 1 Tbsp Lemon Juice
1 Tbsp Vanilla Extract
1 Cup Frozen Blueberries

Lemon Glaze:

1 Cup Confectioner’s Sugar (Powdered Sugar)
2 Tbsp Fresh Lemon Juice

Directions:
-Preheat oven 400 degrees and coat your cast iron skillet with butter. If you are using a cake pan, line with parchment paper or butter/flour the pan.
-Mix the tablespoon of lemon juice into the soymilk and set aside to create the buttermilk.

-Combine flour, sugar, baking powder, and salt. Whisk all these ingredients together.
-Next, cut in vegan butter. You can use your fingers in this step and work the butter into the flour mixture.  You can continue using the whisk and mash the Earth Balance throughout the flour mixture, or you can use your fingers.
-Stir in the soy milk/lemon juice “buttermilk” and vanilla extract into the flour mixture.

-Combine ingredients together without overworking the dough and incorporate the blueberries. It is okay if mixture seems dry.

-Place a piece of parchment paper or lightly flour a cutting board. Then, turn out your dough mixture onto a cutting board.

-Gently pat and shape your dough into a circle that is about 1 ½ inches thick.

-I find using the parchment paper itself to shape the dough works best, because it doesn’t stick.
-Cut the dough into eight (8) equal parts or wedges. Then place into your buttered skillet.

-Bake for 30 minutes. Remove from oven and set aside, allowing it to cool.
-While the scones are cooling, prepare your glaze.
-Combine the confectioner’s/powdered sugar with the two tablespoons of lemon juice and whisk together until smooth.

Notes:
-I measure out the Earth Balance first onto a plate and place in the freezer, while I gather all my other ingredients and get everything out and prepped. Also, sometimes I putz around in the kitchen. So, while I’m pulling distracted or talking with my family – I want to be sure the Earth Balance remains as cold as possible.

-If you are using a food processor, pulse together the dry ingredients first into the flour mixture. Then, pulse in the cold Earth Balance. -Store the scones in an airtight container at room temperature for up to two days. Or store them in the fridge for up to five days.

Enjoy!

Double Chocolate Marshmallow Cookies

Double Chocolate Marshmallow Cookies
(Makes about 64 Cookies – 5 ½ Dozen) ~ Eggless/Egg-Free, Dairy-Free, Vegan

It’s that time of year again, the holiday season continues which always equals cookie season! These cookies are insanely sinful; very much a treat. It is what I picture devil’s food to be, wicked. Bake for 8 minutes for a soft and chewy cookie or 10 minutes if you prefer a thin and crispier cookie. These are very simple and they make so many cookies you’ll want to gift them. Enjoy!

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Ingredients:
(Dry)
1 ½ Cup All Purpose Flour
½ Cup Cocoa Powder
1 Tsp Baking Soda
½ Tsp Baking Powder
1 Cup Light Brown Sugar
¾ Cup Sugar
½ Tsp Salt

(Wet)
½ Cup or 1 Stick of Earth Balance (Vegan Butter), softened
¼ Cup Applesauce
1 Tsp Vanilla Extract
2 Tbsp Soymilk (non-dairy milk)

1 Cup Mini Chocolate Chips (I used Enjoy Life)
10 Marshmallows (I used Dandies), cut into pieces

Directions:

-Preheat oven 375 degrees F.
-In a bowl mix together dry ingredients.

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-In a separate bowl, mix together wet ingredients until combined well.

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-Add dry ingredients to wet until incorporated.
-Finally, mix in chocolate chips and marshmallows.

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-With a small cookie scoop or spoon, scoop out cookie dough about 2 inches apart.

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-Bake for 8 to 10 minutes. Bake 8 minutes for soft and chew and 10 minutes for crisp.

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Enjoy!

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Double Chocolate Marshmallow Cookies

  • Difficulty: Easy
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Credit: veganrescue.com

Ingredients:

(Dry)
1 ½ Cup All Purpose Flour
½ Cup Cocoa Powder
1 Tsp Baking Soda
½ Tsp Baking Powder
1 Cup Light Brown Sugar
¾ Cup Sugar
½ Tsp Salt

(Wet)
½ Cup or 1 Stick of Earth Balance (Vegan Butter), softened
¼ Cup Applesauce
1 Tsp Vanilla Extract
2 Tbsp Soymilk (non-dairy milk)

1 Cup Mini Chocolate Chips (I used Enjoy Life)
10 Marshmallows (I used Dandies), cut into pieces

Directions:
-Preheat oven 375 degrees F.
-In a bowl mix together dry ingredients.
-In a separate bowl, mix together wet ingredients until combined well.
-Add dry ingredients to wet until incorporated.
-Finally, mix in chocolate chips and marshmallows.
-With a small cookie scoop or spoon, scoop out cookie dough about 2 inches apart.
-Bake for 8 to 10 minutes. Bake 8 minutes for soft and chew and 10 minutes for crisp. Enjoy!

Vegan Pound Cake!

Vegan Pound Cake
(Serves 8-10) ~ Vegan

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With the holiday season fast approaching (it always seems to sneak up on us), treat yourself! Let’s be honest – we seem to do less dieting and exercising during this time of year. With that said, they call it pound cake for a reason. This cake has lots of love and makes a great breakfast. Try a slice with a cup of coffee while you’re preparing Thanksgiving or Christmas dinner and enjoy. This cake is extremely moist, rich and satisfying without cholesterol. Pound it!

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Ingredients:

3 ½ Cups All-purpose Flour
2 Cups Vegan Butter (Earth Balance) or 1 lb, softened
2 Cups Sugar
1 ½ Tsp Baking Powder
½ Tsp Baking Soda
½ Cup Apple Sauce
1 Tsp Vanilla Extract
½ Tsp Salt
1 ½ Cup Soy Milk + 1 Tbsp Apple Cider Vinegar

Directions:

-Preheat oven 350 degrees F.
-Add Apple Cider Vinegar to Soy Milk and set aside to create buttermilk.
-In another bowl, combine dry ingredients and whisk or mix together.
-Add in Earth Balance (Butter), Vanilla, Applesauce and stir together to combine.

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-Last stir in milk mixture and combine, do not overmix.

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-Grease loaf pan with Earth Balance/Flour or vegan cooking spray if you prefer. I used a 1.5-quart glass loaf dish.
-Add mixture to prepared loaf dish and bake for 1 hour.

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Check with a toothpick, be sure it comes out clean. Enjoy!

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Vegan Pound Cake

  • Servings: 8-10
  • Difficulty: Easy
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Ingredients:

3 ½ Cups All-purpose Flour
2 Cups Vegan Butter (Earth Balance) or 1 lb
2 Cups Sugar
1 ½ Tsp Baking Powder
½ Tsp Baking Soda
½ Cup Apple Sauce
1 Tsp Vanilla Extract
½ Tsp Salt
1 ½ Cup Soy Milk + 1 Tbsp Apple Cider Vinegar

Directions:

-Preheat oven 350 degrees F.
-Add Apple Cider Vinegar to Soy Milk and set aside to create buttermilk.
-In another bowl, combine dry ingredients and whisk or mix together.
-Add in Earth Balance (Butter), Vanilla, Applesauce and stir together to combine.
-Last stir in milk mixture and combine, do not overmix.
-Grease loaf pan with Earth Balance/Flour or vegan cooking spray if you prefer. I used a 1.5-quart glass loaf dish.
-Add mixture to prepared loaf dish and bake for 1 hour. Check with a toothpick, be sure it comes out clean. Enjoy!

Vegan German Chocolate Cake Cookies

Vegan German Chocolate Cookies
(Makes about 3 dozen)

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With the holidays here it is definitely cookie season! Seth challenged me for his birthday to make a German Chocolate Cookie and I delivered. I made larger cookie too so we can put candles; it was extremely decadent. This cookie was so delightful and is highly recommended. Even if you are one of those people that dislike the texture of coconut, I used finely shredded coconut and it really makes the difference. The coconut cream icing is so smooth and can definitely be used to make other treats – which I plan on exploring. A must try for the holiday if you are looking for something different and unique. Definitely a must try. Enjoy! Happy Holidays!!!

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

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Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder
1/2 Cup Non-Dairy Chocolate Chips

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Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-Add in the chocolate chips and stir to combine.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.

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-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

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Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

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Vegan German Chocolate Cookies

  • Servings: 3 dozen
  • Difficulty: Moderate
  • Print

Ingredients:

For the icing:
1 (15oz can) Cream of Coconut
1 (13.5oz can) Coconut Milk
1/3 Cup Sugar
1/2 Cup Whole Pecans, crushed
1/4 Cup Coconut Shreds, finely shredded

Directions:

-Combine cream of coconut, coconut milk and sugar over high heat. Heat for 3 ½ minutes mixture will bubble up.
-Reduce heat to low and continue cooking for a total of 45 minutes (uncovered).
-Liquid will be significantly reduced (which essentially is what evaporated milk is).
-Remove from heat and add the chopped/crushed pecans and coconut shreds.
-Allow to cool completely before topping cookies.
-Short on time – I transfer to a glass bowl and place in the freezer for 30 minutes.

(Note: I only used 1 Cup of this cream mixture for the cookies)

For the cookie:
3/4 Cup Butter Flavored Crisco
1 1/4 Cup Light Brown Sugar
1 Tbsp Pancake Syrup
1/2 Tbsp Vanilla Extract
3 Tsp Ener-G Egg Replacer (powder only)
2 Tbsp Warm Water
1 1/4 Cup All-purpose Flour
1/2 Cup Cocoa Powder

Directions:
-Heat oven to 375 degrees F.
-Blend together the Crisco, brown sugar, syrup, vanilla extract together with an electric mixture until smooth.
-Add dry ingredients and gently stir in together until incorporated.
-I used a cookie scoop for easy and exact measurements. However, if you do not have one, scoop about a tablespoonful and drop onto the cookie sheet. Distribute about 3 inches about – I typically do 3 by 4 in a row.
-Bake for about 9 minutes, check after 8 minutes if you want them very chewy and soft.
-Let them cool on the cookie sheet before transferring to the wire rack. Be sure to cool completely before assembling.

For the Chocolate Ganache:
1/2 Cup Chocolate Chips
3 Tbsp Soy Milk

Directions:
-Heat chips and soy milk in the microwave for 1 minute mixing in between.

To assemble:
-Spoon coconut cream mixture onto cookies and drizzle with melted chocolate.

Vegan Peanut Butter Balls

Vegan Peanut Butter Balls
(Makes about 15 Balls)

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Happy June everyone! Honestly, I wrote this recipe out back in April!!! This recipe is slightly different than the usual ones you may see using rice cereal. This unique recipe uses my secret ingredient (sugar cones), which gives it a little bit of a crunch and adds to the sweetness.

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Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy.
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-Gently mix in the crushed sugar cones and powdered sugar until combined.
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-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
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-Roll peanut butter into balls.
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Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!
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😊

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Vegan Peanut Butter Balls

  • Difficulty: very easy
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Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy. Gently mix in the crushed sugar cones and powdered sugar until combined.
-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!

Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!

Simple Berry Smoothies

Simple Berry Smoothies
(Serves 4) ~ Vegan, Gluten-Free, Raw, Soy-Free

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Umm… Happy New Year! Is that inappropriate since it’s now the 20th? Well, maybe not since this is the first time I’m saying hello for the New Year. What a blur it’s been since my last post. Life, right?

I ran into a woman at the grocery store this evening, which may have prompted this very post. As I’m walking up to the natural section, there is a woman standing there. She reaches for the Daiya cheese then hesitates and placed it back. I walked up and grabbed the Daiya and also the Better than Sour Cream because it’s taco night tonight! After watching me grab the cheese she then asks if it was any good. I replied and then proceeded to rattle off several other products I thought were good! I’m pointing and grabbing: So Delicious – yogurts, Vegenaise (mayo), Earth Balance (butter) and all the ice creams that are available! She may have thought I was a bit crazed given how hyper I quickly became on the subject. Hey it’s not every day I run into someone in person that is actually interested in vegan food or food products. She said her church was trying out veganism this month; to which I exclaimed Veganuary!?! She said yes and thanked me. I let her know about this blog and went on my way. Sometimes it’s the little things or rather the chance encounters that spark or motivate. Happy New Year and Happy Veganuary all! Make it another great one. As always… enjoy! The smoothie, of course. 😋

I love serving these in stemless wine glasses…
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Ingredients:
3 Cups Frozen Berries (I used a mixture of Blueberries, Strawberries, Raspberries and Blackberries)
½ Cup Orange Juice
2 Cups Almond Milk (I used my favorite Almond/Coconut Blend)
2 Tbsp Honey or Agave Nectar
Handful of ice, optional (depending on if using fresh or frozen fruits)

Directions:
Combine all ingredients in blender or high-speed blender (like a Nutribullet or Ninja).
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Vegan Chocolate Crinkle Cookies

Vegan Chocolate Crinkle Cookies
(Makes about 3 Dozen)

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How about a perfect cookie for the holiday! If you need a little something for yourself or to give as a gift, have I got the perfect cookie for you. This cookie is very decadent and will bake to gooey perfection. And…Who can’t resist the look of a crinkle cookie? Doesn’t it look like winter, as if the snow just collected right on top of them? 😊
I hope you try this one, it is so simple. I place them in the freezer to harden up a bit, mostly because I’m too impatient to wait 2 hours in the fridge or overnight. However, you can certainly make these ahead and skip the freezer part, by storing them in the fridge instead. I reference it makes about 3 dozen because I made exactly 35 cookies. When I wrote this recipe out I anticipated 1/2 cup of chocolate chips but ended using only 1/4 cup. Hope you enjoy!

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Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
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-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
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-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
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-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand.
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Make a small well or hole with your index finger. Add the chocolate chips and seal together.
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Roll to form a ball.
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Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
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-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

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Vegan Chocolate Crinkle Cookies

  • Servings: 3 Dozen
  • Difficulty: Easy
  • Print

Credit: http://www.veganrescue.com

Ingredients:
2/3 Cup Earth Balance (vegan butter), softened –room temp.
2/3 Cup Light Brown Sugar
¼ Cup Sugar
2 Tbsp Applesauce
2 Tsp Vanilla Extract
1 Cup All-Purpose Flour
2/3 Cup Cocoa Powder
1 Tsp Baking Powder
1 Tsp Baking Soda
¼ Tsp Salt
¼ Cup Mini Chocolate Chips (I use Enjoy Life brand)
½ Cup Powdered Sugar

Directions:
-Oven should be pre-heated to 375 degrees F.
-In a bowl cream together butter (E.B.) and both sugars-brown/granulated. I beat at low speed with my hand mixer until mixture is creamed together.
-To the sugar mixture add: vanilla extract and applesauce then cream together again until combined.
-In a separate bowl – sift (or I prefer to just whisk) together: flour, cocoa powder, baking powder/soda and salt until combined.
-Add wet mixture to dry mixture and slowly combine – I found that using a silicon type spatula works the best.
The mixture should look creamy like icing.
-Cover with plastic wrap and place mixture in the freezer for 30 minutes.
-Spoon out about a tablespoon or use a small cookie scoop (works the best) into the palm of your hand. Make a small well or hole with your index finger. Add the chocolate chips and seal together. Roll to form a ball. Place your powdered sugar in a separate small bowl. Finally, roll your cookie dough ball into the sugar.
-Bake for 7-8 minutes to perfection. Cookies will be soft chewy and gooey in the center.
I’ve baked for as long as 11 minutes for a crisper cookie.

Cinnamon Rolls (Buns)

Cinnamon Rolls (Buns)
(Makes about 18-19 rolls) ~ Vegan

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A Labor of Love
I made this recipe to redeem myself. Why? Because the birthday cake I made for myself a little over a week ago was a disaster. This recipe also began kind of rough – I had to save it. Guess I’m rusty from not blogging or creating these last couple of months. We have been experiencing a wave of quick recipes in our home, lots of: rice/beans, mashed potatoes, pastas, veggies and meatless products (i.e. Gardein/Tofurky) – our convenience foods.
About my birthday cake… It was rather laughable. The original recipe I had written out turned out very liquidy or smoothie-like. So I tried to save it but the result was a dry sponge. We joked so much at the table as we tried to eat it. We wondered if we could cut the cake into slices and wash the dishes with it or wipe down the counters with that cake. Hehe. The next day I made a vegan pudding and broke up/crumbled the cake and layered it into a trifle.
Saving the cinnamon bun: Make sure you gradually add the flour and/or reserve a portion for flouring the surface. I made the mistake initially by only reserving about 2 Tbsp to flour my surface. Quick Tip: If you add too much flour and your ball of dough as you’re kneading becomes rough just add a bit more liquid or in my case honey! Honey is a great way to bring your ball of dough back to life.

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Ingredients:
Yeast/Flour Mixture (#1):
1 Pkg Active Dry Yeast
¼ Cup Warm Water
¼ Tsp Sugar
#2
¾ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Sugar
½ Cup Earth Balance (Vegan Butter) or 1 Stick
#3
4 Cups Flour
1 Tsp Salt
1 ½ Tsp Ener-G Egg Replacer, optional
2 Tbsp Honey, optional
Filling (#4):
½ Cup Earth Balance or 1 Stick, melted
1 ½ Tbsp Ground Cinnamon
¼ Cup Light Brown Sugar
¼ Cup Sugar
Topping/Glaze (#5):
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
2 Tbsp Non-Dairy Milk (I used almond/coconut blend)
¼ Tsp Ground Cinnamon

Directions:
-Proof your yeast. In a small bowl dissolve yeast with warm water and stir ¼ Tsp Sugar. Let this stand for about 5 minutes. (#1)
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-In another glass bowl, microwave: milk, earth balance and sugar (#2) for about 2 – 2 ½ minutes. You will want to take the chill of the milk and melt/soften the earth balance.
-In a separate bowl whisk together (#3): flour, salt, egg replacer to combine. Typically one may sift these ingredients together but I don’t own a sifter and probably would just continue to use a whisk since it seems easier. 😊
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-To the bowl with milk/butter bowl add about ½ of the flour mixture. Stir together to combine. Add in yeast mixture and stir again to combine. Add in remaining flour, however, be sure to reserve some for flouring your surface. (Initially I only reserved 2 Tbsp for my surface but my dough ball started to break apart. I added the honey here, during the last 2 minutes of kneading, to revive my dough ball during kneading.)
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-Knead for the dough for about 10 minutes.
-Grease a large glass bowl (with oil or non-stick cooking spray) add your ball of dough. Cover and let rise for about 1 ½ hours. Dough should double in size.
-Punch down the dough or remove and fold out to remove the air.
-Flour your surface again and roll out your dough into a rectangular shape, about ¼ inch thick.
-In a glass bowl, combine filling ingredients (#4): Earth balance, sugar(s) and cinnamon. Microwave for about 1-1 ½ minutes to melt. -Pour into your dough and spread evenly, leaving about 1-inch from the edge.
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Pre-heat oven 350 degrees F.
-Roll up dough with filling carefully pinching the final piece to secure.
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-Grease (2) two (9-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Cut dough log into 1-inch pieces. I was able to cut into about 18 pieces, which included the two ends that were a bit teeny.
-Add pieces to prepared pan and let these rise for about another 25 minutes.
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-Bake for 30 minutes.
-While your rolls are in the oven combine ingredients for the glaze (#5). Just whisk together to combine.
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-Remove from oven and let them stand for about 10 minutes before glazing. You can let them cool longer if you can wait. 😊 Enjoy!

Whew…
Well I did say it was a labor of love, right? ❤ But really it wasn’t so bad. If feels like a long time and really it was but I did other things to break up the time. During the initial 1 ½ hours while the dough rose I went off to the grocery store to do my weekly (or 2-day) shopping trip. During the rest of the time in between prepping I made breakfast. J You really can get a lot accomplished during this time, don’t be discouraged – these are delicious and well worth it.

Cinnamon Rolls (buns)

  • Servings: 16-18
  • Difficulty: Intermediate
  • Print

Ingredients:
Yeast/Flour Mixture (#1):
1 Pkg Active Dry Yeast
¼ Cup Warm Water
¼ Tsp Sugar
#2
¾ Cup Non-Dairy Milk (I used almond/coconut blend)
1/3 Cup Sugar
½ Cup Earth Balance (Vegan Butter) or 1 Stick
#3
4 Cups Flour
1 Tsp Salt
1 ½ Tsp Ener-G Egg Replacer, optional
2 Tbsp Honey, optional
Filling (#4):
½ Cup Earth Balance or 1 Stick, melted
1 ½ Tbsp Ground Cinnamon
¼ Cup Light Brown Sugar
¼ Cup Sugar
Topping/Glaze (#5):
1 Cup Powdered Sugar
1 Tsp Vanilla Extract
2 Tbsp Non-Dairy Milk (I used almond/coconut blend)
¼ Tsp Ground Cinnamon

Directions:
-Proof your yeast. In a small bowl dissolve yeast with warm water and stir ¼ Tsp Sugar. Let this stand for about 5 minutes. (#1)
-In another glass bowl, microwave: milk, earth balance and sugar (#2) for about 2 – 2 ½ minutes. You will want to take the chill of the milk and melt/soften the earth balance.
-In a separate bowl whisk together (#3): flour, salt, egg replacer to combine. Typically one may sift these ingredients together but I don’t own a sifter and probably would just continue to use a whisk since it seems easier. 😊
-To the bowl with milk/butter bowl add about ½ of the flour mixture. Stir together to combine. Add in yeast mixture and stir again to combine. Add in remaining flour, however, be sure to reserve some for flouring your surface. (Initially I only reserved 2 Tbsp for my surface but my dough ball started to break apart. I added the honey here, during the last 2 minutes of kneading, to revive my dough ball during kneading.)
-Knead for the dough for about 10 minutes.
-Grease a large glass bowl (with oil or non-stick cooking spray) add your ball of dough. Cover and let rise for about 1 ½ hours. Dough should double in size.
-Punch down the dough or remove and fold out to remove the air.
-Flour your surface again and roll out your dough into a rectangular shape, about ¼ inch thick.
-In a glass bowl, combine filling ingredients (#4): Earth balance, sugar(s) and cinnamon. Microwave for about 1-1 ½ minutes to melt. -Pour into your dough and spread evenly, leaving about 1-inch from the edge.
Pre-heat oven 350 degrees F.
-Roll up dough with filling carefully pinching the final piece to secure.
-Grease (2) two (9-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Cut dough log into 1-inch pieces. I was able to cut into about 18 pieces, which included the two ends that were a bit teeny.
-Add pieces to prepared pan and let these rise for about another 25 minutes.
-Bake for 30 minutes.
-While your rolls are in the oven combine ingredients for the glaze (#5). Just whisk together to combine.
-Remove from oven and let them stand for about 10 minutes before glazing. You can let them cool longer if you can wait. 😊 Enjoy!