PB&C Layered Cake ~ Vegan

PB&C Layered Cake ~ Vegan
(Peanut Butter and Chocolate layered cake)

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I am looking forward to summer and it is almost here! We’ve had so much rain lately. This recipe is rich and moist. A few weeks ago we celebrated our little girls 12th birthday (time flies, doesn’t it?). I promise this recipe is not MY obsession with the peanut butter and chocolate combo, it was Jasmine’s idea and birthday request. First the brownies and now this cake – she does tend to go with what she knows. Enjoy!

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Ingredients:
2 ½ Cups Cake Flour
½ Cup Cocoa Powder
1 ½ Tsp Baking Soda
½ Tsp Salt
2 Cups Sugar
1 Tsp Apple Cider Vinegar
1 1/3 Cup Non-Dairy Milk
½ Cup Shortening, softened (I use Earth Balance)
1 ½ Tsp Vanilla extract
½ Cup Hot Water
½ to 1 Cup Semi-Sweet Chocolate Chips, optional

Frosting/Icing:
Vegan Cream Cheese (Tofutti’s) – I used 1 (8oz tub)
Peanut Butter – about 1 cup
Powdered Sugar – about 2/3 Cup
Vanilla Extract to taste

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Directions:
-Pre-heat oven 350 degrees. Grease (2) two (8-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine dry ingredients then mix in softened shortening.
-Add wet ingredients and stir in to combine using a spoon, adding Chocolate chips last.
-Pour into prepared baking pans and bake for 40 minutes.
-Remove from pans and let cake cool completely. Cut each into two pieces to make four layers.
Icing: -Combine ingredients to combine. Spread evenly onto each layer. Enjoy!

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Peanut Butter Swirl Vegan Brownies

Peanut Butter Swirl Vegan Brownies!
(Makes 12-15 brownies, depending on size)

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Greetings! I know – I know… it has been quite some time since my post. Almost 2 months 😕 but for good reason(s). We’ve had so many great things happen these last couple of months. Seth and I recently celebrated our anniversary. Five amazing years with such an incredible man. I love him so much 💕! Aside from all these great things, my time has generally been consumed with classes. This past semester was a bit more demanding on my brain than I anticipated. With my creative process on pause, we’ve had a lot of easy dinners or we’ve just been eating out recently, hehe! Hoping to get back in the swing of things on April 3rd – Jasmine was begging me to make a dessert. She wanted to take a different approach on brownies and this recipe was easy enough. Using my basic brownie recipe I changed the topping of my rocky road brownies and swapped with a peanut butter swirl. I hope you enjoy this one – I look forward to reading your blogs and exploring some new ones too.

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
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-Place dollops of peanut butter topping onto brownies and swirl with a knife.
IMG_0070 -Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Enjoy!

Peanut Butter Swirl Brownies

  • Difficulty: Easy
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Fluffy cake-like vegan brownies with a sweet and salty peanut butter swirl.

Credit: http://www.veganrescue.com

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
-Place dollops of peanut butter topping onto brownies and swirl with a knife.
-Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Jumbo Blueberry Muffins!

Jumbo Blueberry Muffins
(Makes 6 Jumbo Muffins) ~ Vegan

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Delicious, Fluffy and Moist – my favorite terms to describe these scrumptious Mmmuffins. I originally intended on making these last weekend for a baby shower but opted not to. These were so simple to put together that I made a batch while putting away my mother’s china. If you remember from my tea sandwich post mom very enthusiastically allowed me to borrow all her tea cups and tea pots. Although I ended up not using them, I more than appreciate her – she’s the best! I reflected a lot while wrapping away her china and ironically had some emotional moments. Without rehashing my feelings, I just want to take a moment to recognize how much I value my parents, husband, children and all my family. Family: Unselfish, Trustworthy, Supportive, Loyal, Happy, Loving… ❤
Now now… enjoy these amazing muffins and cherish your loved ones, always. 🙂 Enjoy!

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Ingredients:
1 2/3 Cups All-Purpose Flour
¾ Cup Sugar
½ Cup Earth Balance (vegan butter)
¼ Cup Applesauce
½ Tsp Salt
1 Tbsp Baking Powder
2 ½ Tsp Vanilla Extract
1 Cup Soy Milk (or other non-dairy milk)
2 Cups Frozen Blueberries

Directions:
-Preheat oven 350 degrees and line muffin tin with muffin/cupcake liners. Combine Flour and Sugar first then cut in vegan butter. I typically use a whisk and mash the Earth Balance throughout the flour mixture.
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(Technically you can add all dry ingredients first before cutting in Earth Balance, which is what I typically do – the order was changed today accidently…either way should work)
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-Stir in remaining ingredients to combine – adding blueberries last.
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-Divide batter evenly among muffin cups. I reserve about nine blueberries and place three each on top before popping them in to bake.
-Bake for 45 minutes test with toothpick until it comes out clean. Enjoy!
(Instead of 6 jumbo muffins you can make a dozen cupcake sized muffins, just check your muffins for doneness after 30 minutes with a toothpick.)
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Jumbo Blueberry Muffins

  • Servings: 6 muffins
  • Difficulty: easy
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Credit: http://www.veganrescue.com

Ingredients:
1 2/3 Cups All-Purpose Flour
¾ Cup Sugar
½ Cup Earth Balance (vegan butter)
¼ Cup Applesauce
½ Tsp Salt
1 Tbsp Baking Powder
2 ½ Tsp Vanilla Extract
1 Cup Soy Milk (or other non-dairy milk)
2 Cups Frozen Blueberries

Directions:
-Preheat oven 350 degrees and line muffin tin with muffin/cupcake liners. Combine Flour and Sugar first then cut in vegan butter. I typically use a whisk and mash the Earth Balance throughout the flour mixture.
(Technically you can add all dry ingredients first before cutting in Earth Balance, which is what I typically do – the order was changed today accidently…either way should work)
-Stir in remaining ingredients to combine – adding blueberries last.
-Divide batter evenly among muffin cups. I reserve about nine blueberries and place three each on top before popping them in to bake.
-Bake for 45 minutes test with toothpick until it comes out clean. Enjoy!
(Instead of 6 jumbo muffins you can make a dozen cupcake sized muffins, just check your muffins for doneness after 30 minutes with a toothpick.) 

Tea Time! – 4 Tea Sandwich Ideas

Four Tea Sandwich Ideas!

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Last Sunday I went by my mom’s to drop off an invite to an upcoming tea party next month. In no time she broke out all her tea sets. So many lovely teapots and sets, she’s so cute and was super excited to share them with me. My mom amassed such a collection over many years and in some cases much of the china she bought second-hand. Given the upcoming event and the fact that my mother already has such a collection I agreed to borrow the fine china. As a vegan today I would not set out to purchase these items, however. Did you know or realize what some of your teapots or cups are made of? – Yes, your bone china…fine bone china…porcelain…or sometimes it’s called English porcelain? Bones, yes animal bones are used in the production of this fine china. For ethical reasons I will not purchase these products today and if I’m being honest…I can drink tea out of anything, lol. 🙂
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Not only do you have to be mindful of your tea vessel but apparently certain companies test tea on animals too. Check out this article from PETA: http://www.peta.org/living/food/cruelty-free-tea-please/

We’re here about the recipes so check out these ideas for some delicious tea sandwich ideas. 🙂

Herbed Cream Cheese & Olive Tapenade – (Makes about 15 open sandwiches)
Cucumber, Tomato & Parsley – (Makes about a dozen)
Chickpea & Toasted Almond – (Makes 4 Sandwiches)
Strawberry Cream Cheese Tea Sandwiches – (Makes 6-7 sandwiches)

Herbed Cream Cheese & Olive Tapenade
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Herbed Cream Cheese & Olive Tapenade

  • Servings: 15
  • Difficulty: Easy
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Ingredients:
½ Cup Vegan Cream Cheese (such as Tofutti’s)
1 handful Fresh Parsley, chopped
3 sprigs Fresh Rosemary, chopped
1 Tbsp Chives, chopped (dried or fresh)
5oz-6oz Kalamata Olives, chopped
5oz Green Olives (stuffed with chili peppers), chopped
2 Tbsp Capers Extra Virgin Olive Oil
Sourdough bread (thin), edges removed

Directions:
-Combine cream cheese and herbs in a small mixing bowl. Spread onto bread and top with olive mixture.
-Before serving drizzle with good quality extra virgin olive oil. Enjoy!

Cucumber, Tomato & Parsley
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Cucumber, Tomato & Parsley

  • Servings: 12
  • Difficulty: Easy
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Ingredients:
½ English Cucumber, sliced thin (3mm)
1 Medium Tomato, sliced thin (3mm)
1 Handful Fresh Curly Parsley, chopped
Vegenaise (Vegan Mayo)
Sourdough bread (thin)
Salt/Pepper to taste

Directions:
-Slice cucumber and tomato thin, using vegetable peeler or mandolin.
-Spread vegenaise on each slice and top with thinly sliced cucumber and tomatoes. Season with salt/pepper to taste and top with parsley before covering with 2nd slice.


Chickpea & Toasted Almond
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Chickpea & Toasted Almond

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:
1 (15.5 oz can) Chickpeas (Garbanzo Beans)
3 Tbsp Vegenaise (Vegan Mayo)
¼ Tsp Celery Seed
½ Tsp Smoked Paprika
½ Tsp Salt
¼ Tsp Pepper
2 Sprigs Fresh Dill, chopped
½ Cup Sliced Almonds, toasted
8 Slices Bread (white or whole wheat), edges removed

Directions:
-Drain chickpeas (but save the brine for other recipes). Two ways to mash the chickpeas: Mash with a fork or sometimes I pull out the mini chopper, both seem to work fine.
-Mix together chickpeas with: Vegenaise, Celery Seed, Paprika, Salt/Pepper and Dill. -Lightly toast sliced almonds in dry pan until golden, about 3-5 minutes.
-Fill bread with chickpea mixture and press down until some of the filling slightly comes out of sides then press edges into almonds. Serve and Enjoy!



Strawberry Cream Cheese Tea Sandwiches
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Strawberry Cream Cheese

  • Servings: 6-7
  • Difficulty: easy
  • Print

Ingredients:
2/3 Cup Vegan Cream Cheese (Tofutti’s)
¼ Cup Confectioners’ Sugar
1/3 Cup Strawberry Preserves
Fresh Mint
1/3 Sliced Almonds, toasted (optional)
Rye Bread Melba Thin, edges removed

Directions:
-Combine cream cheese with powdered sugar until whipped and well incorporated. If using almonds mixt into cream cheese mixture.
-On one side of bread spread cream cheese mixture and opposite side preserves.
-Remove edges from bread with knife or cookie cutter. Top with fresh mint leaf and toothpick. Enjoy!

Healthy Vegan Recipe Ideas for 2016!

Healthy Vegan Recipe Ideas for 2016!

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Since I recently celebrated a blogiversary and it’s Veganuary I decided to write a post compiling some of my favorite healthier recipes from 2015. It’s a New Year, full of new beginning’s, a new you, resolutions, a healthier lifestyle, a lifestyle change or maybe just healthier choices. Check out the blog for ideas and delicious recipes!

If you like what you see or if something below sounds appetizing – just click the link or pic! 🙂

Breakfast:
Buckwheat Buttermilk Pancakes
Oatmeal Breakfast Smoothie
Juice – Apple, Lemon, Cucumber Cleanse
Juice – Kale, Carrots, Cucumber, Ginger, Lemon, Apple
Quinoa Kiwi Breakfast Bowl
Just Fruit. Salad
Avenita ~ Oatmeal
Vegan Omelet

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Soups/Salads:
Hearty Tortilla Soup
Greek Salad with Tofu Feta Cheese
Spicy Sweet Potato Wedge & Kale Salad
Mock Tuna Salad
Waldorf Salad with Kale & Chickpeas
Kale & Quinoa Salad with Raspberry Vinaigrette
Warm Mushroom & Spinach Salad with Balsamic Vinegar Dressing
Roasted Beet Borscht
Black Rice and Adzuki Bean Salad
Artichoke & Asparagus Antipasto Salad
Iceberg Wedge Salad with Creamy Italian Dressing
Zucchini Salad

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Lunch/Dinner:
Vegan Asian Lettuce Wraps
Philly Vegan Mushroom Cheesesteak
Citrus Soba Noodles with Asian Glazed ‘Scallops’
Wild Rice, Walnut & Spring Vegetable Medley
Reuben on Rye with Russian Sauce
Spinach Salad with Quinoa Wraps
Bucatini with Smoked Tomato Sauce
Smoked Paprika Sauce & Baked Tofu ALT
Tabbouleh with Pearl Couscous
Fettuccini with Olive Oil, Garlic & Veggies
Roasted Vegetables

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Snacks & Apps:
Raw Energy Bites
Potato Spinach Cakes with Creamy Chive Garlic Sauce
Chive Pâté
Roasted Rosemary Mixed Nuts
Oven Roasted Spiced Chickpeas
Raw Energy Balls
Bruschetta with Garlic & Tomatoes

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ENJOY!!

Vegan Bread Pudding

Vegan Bread Pudding
[Makes 1 (9×13 baking dish) ~ Serves about 12-15 depending on slices]

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This bread pudding is delish! This recipe was inspired by our little one and her science fair project. Yes, it’s that time of year again – Science Fair experimentation time. I think they strategically plan for it in January so kids can plan and execute their experiments during winter break. Both Josh and Jasmine every year seem to do a food related experiment, maybe I have an influence on them afterall.? This year Jasmine’s experiment involved bread baking/rising etc. Long story short the experiment resulted with about 6-8 loaves of bread over the last couple weeks. (Note to Self: Type out written Bread Recipe for Jasmine) she used one of my bread recipes. 🙂 So with that said, this recipe utilized one of her day old loaves of bread. I also used cashew milk, I feel like cashew milk is the skim milk of the non-dairy world… Maybe the low calories makes me feel better about the dessert too. 😉 Any non-dairy milk should suffice, cashew milk just happened to be what we had available this day. If you ever end up with 6 loaves like use there are options: freezing, croutons, bread crumbs and yes…Bread Pudding. Enjoy!

Jasmine making her bread… 🙂
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Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
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-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
Cubed Bread
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-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
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-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Our household seems to not be a fan of raisins, so I added raisins only to 1/4 of the dish. This is my piece with raisins. 🙂

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Vegan Bread Pudding

  • Servings: 12-15
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Peppermint Holiday Dip

Peppermint Whip Dip
(Makes about 1 ½ Cup) ~ Vegan and Gluten-Free

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I hope everybody has been enjoying this holiday season! We have certainly been taking it easy and light these days as we spend time with family while giving the kitchen a bit of a break. With food surrounding each of our family and holiday gatherings; this year I decided to prepare meals and desserts that were very quick to pull together. While in the grocery store last week, I came upon a new vegan item in the freezer section. I found “Coco Whip” by So Delicious it is similar to a Cool whip and the ideas began to flood. I came up with this idea in minutes and it took less than 10 to prepare. Enjoy this peppermint dessert with cookies, graham crackers as a dip or between cookies like a sandwich. Enjoy!

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Ingredients:
1 (9oz) container CocoWhip
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1 (8oz) container Vegan Cream Cheese (Tofutti’s brand)
3 (full-size) Peppermint Candy Canes, crushed
1 (3oz) bar Dark Chocolate Mint (Endangered Species brand), crushed
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2 Tbsp Powdered Sugar

Directions:
-In a large zip bag combine broken pieces of Chocolate bar with Candy Canes and crush both together with a rolling pin or mallet.
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-With a hand mixer, whip together Coco Whip, Cream Cheese and Powdered sugar until smooth.
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-Stir in candy cane and chocolate pieces to combine. Serve cold.
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-Keep frozen unused portions and remove from freezer about 30 minutes before serving.
You can serve with ginger snaps or graham crackers, for example.

Peppermint Holiday Dip

  • Servings: 1 1/2 Cups ~ Vegan and Gluten-Free
  • Difficulty: Easy
  • Print

Credit: https://veganrescue.com/

Ingredients:
1 (9oz) container CocoWhip
1 (8oz) container Vegan Cream Cheese (Tofutti’s brand)
3 (full-size) Peppermint Candy Canes, crushed
1 (3oz) bar Dark Chocolate Mint (Endangered Species brand), crushed
2 Tbsp Powdered Sugar

Directions:
-In a large zip bag combine broken pieces of Chocolate bar with Candy Canes and crush both together with a rolling pin or mallet.
-With a hand mixer, whip together Coco Whip, Cream Cheese and Powdered sugar until smooth.
-Stir in candy cane and chocolate pieces to combine. Serve cold.
-Keep frozen unused portions and remove from freezer about 30 minutes before serving.
You can serve with ginger snaps or graham crackers, for example.

Olives & Dipping Oil

Herb Infused Olive Oil with Olives
(Vegan, Gluten-Free, Soy-Free, Dairy-Free)

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An unlikely breakfast probably for many but a couple days ago I had the taste for olives! So, I woke up made some coffee and served up some olives along with some good olive oil that I infused with herbs. I must say there is truly a difference in taste when you savor a good quality olive oil. I don’t really have a recipe to offer I used Bellucci Extra Virgin Olive Oil in it I added: Italian seasoning, Red pepper flakes, Salt, Pepper and Fresh minced Garlic. Let the oil stand for about 15-20 minutes before dipping. Dip with Italian bread or a baguette. We enjoyed with Kalamata Olives, Garlic stuffed Green Olives and spicy Hot Pepper stuffed Olives. I felt like a Grecian Goddess, delicious. Enjoy!

Dipping Oil
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Yummy Olives!
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Cranberry & Almond Scones ~ Vegan

Cranberry & Almond Scones
(Makes 8 scones) ~ Vegan

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With Thanksgiving right around the corner I’ve been trying to think of new and creative recipes to explore or create this year. Note to self: don’t develop Thanksgiving recipes before breakfast… 🙂 because the outcome will be breakfast, lol. The good news is that this recipe is a fantastic breakfast recipe. A Thanksgiving Day tip, if I may, don’t forget to eat! Keep your appetite and stomach primed for the big feast. How many times have you been in the kitchen for hours, losing tracking of time and by the time you go to eat…you’re not really that hungry? Try this one on for breakfast, it’s light, not too sweet and is excellent with coffee or tea. Enjoy!

Cranberry & Almond Scones

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients:
2 ¼ Cup All Purpose Flour
1/3 Cup Sugar
½ Tsp Salt
½ Tbsp Baking Powder
¼ Cup Applesauce
½ Cup Earth Balance (Vegan Butter)
½ Cup Non-Dairy Milk (I used almond/coconut blend)
½ Cup dried Cranberries
½ Cup Sliced Almonds
Vanilla extract, optional (I would’ve used some but ran out)

Directions:
-Preheat oven 450 degrees F. -Combine dry ingredients by whisking together: Flour, Sugar, Salt and Baking Powder.
-Cut Earth balance into flour mixture, I just used my whisk or your hands will work here too in order to incorporate ‘butter’ throughout the mixture. -Add Applesauce and Almond Milk then stir to combine. Stir in Cranberries and Almonds to incorporate.
-I press into 9-inch baking pan – you can then turn out onto parchment paper before cutting and bake on baking sheet. Or you can just bake in 9-inch baking pan as I did then cut afterwards. After all, a scone is defined as a biscuit-like ‘cake’ right?.. Bake for 20-25 minutes and Enjoy! 🙂

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In my living room taking ‘scone’ pics and my camera would not focus on the scone, but instead on a picture of Cameron. 🙂 We love and miss you both so much Cameron and Hailey. [xoxo] Cam just as the light shines in from the window on your photograph remember that…

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Vegan Vanilla Cupcakes with Cinnamon/Sugar

Vanilla Cupcakes with Cinnamon & Sugar Sprinkled
(Makes 12 cupcakes) ~ Vegan

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I made these cupcakes on the fly! Well let me back up first and say hi again to everyone, it’s been a bit since I last posted and since the last time I had a chance to read everyone’s awesome blogs. I have a lot of catching up to do! It’s been a busy last few weeks. So busy that I’m not even posting a Vegan Rescue original here… I know I know. While I do have a few vegan vanilla cake recipes of my own, this morning I decided to make cupcakes using the old web, it was much quicker than digging one of my own out and my time was limited. My son’s Spanish class today was celebrating Dia de Los Muertos (Day of the Dead), so on the fly I made these cupcakes and added a little cinnamon and sugar love to them. With the cinnamon and sugar of churros in mind, I incorporated cinnamon mixed into the icing and then sprinkled with a mixture of organic cane sugar and cinnamon. Store-bought icing works well too using the cake base. Enjoy!

Check out Sam’s recipe here on the It doesn’t taste like chicken blog.

Enjoy everyone – we’ll catch up. 🙂