THE TRUTH ABOUT WINE

Check out this great article regarding wine. Who knew? Very fascinating.

Double Chocolate Marshmallow Cookies

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

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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
  • Print

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
  • Print

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 Bolognese

Vegan Bolognese
(Makes one large pot) ~ Vegan, Gluten-Free, Soy-Free

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There are times when quick and easy recipes are the only feasible option. There are also times when a labor of love is much needed and super easy. Last Sunday, we were just lazing around, the perfect day to make this Bolognese. This recipe cooks for a long time but requires little attention – except when you have to keep stirring (think Goodfellas ). The time is needed to develop the delicious flavors. Plus an added bonus – it fills your home with a wonderful smell. It’s little a bowl of warm soup. Versatile. Warm. Appetizing.
Enjoy!

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.

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-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.

20181028_170936-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.

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-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.

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-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.

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-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.

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-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).

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-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).

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-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

Vegan Bolognese

  • Servings: Makes 1 Large Pot
  • Difficulty: Easy
  • Print

Credit: veganrescue.com

Ingredients:

1 medium Sweet Onion, chopped
3 Celery Ribs, chopped
2 large Carrots, chopped
2 Tbsp Garlic, minced
3 Tbsp Extra Virgin Olive Oil
12 Fresh Basil leave, chiffonade/chopped, divided
1/2 Tsp Red Pepper Flakes
1 (28oz can) Diced Tomatoes
1 (28oz can) Crushed Tomatoes
5 Fresh Vine Tomatoes
1 Red Pepper, diced
10oz (2 ½ Cups) Walnuts
2 Tbsp Liquid Smoke
1 (25oz can) Dark Red Kidney Beans
1 Tsp to ½ Tbsp Ground Cumin
1 Tbsp Paprika
1 Tbsp Cumin
1 Tbsp Sugar (or to Taste)
1 Tsp Course Ground Pepper
½ Tbsp Salt
(Add Sugar, Salt, Pepper to taste)

Directions:

-Heat Extra Virgin Olive Oil over medium/high heat.
-Add Red Pepper Flakes and Garlic, sauté for 1 minute.
-Add Onion, Celery, Carrots and heat for about 3 to 5 minutes.
-Add half of the chopped Basil and stir to incorporate, then place the Vine Ripe Tomatoes on top of the mixture. Do Not Stir – We are only placing the tomatoes on top to steam them. Cover, reduce heat to low and steam for about 10 minutes.
-After 10 minutes, uncover mixture remove tomatoes and set aside until they are cool to the touch.
-Add canned Tomatoes (Crushed/Diced). Keep the pot over low heat while preparing whole tomatoes. Peel whole tomatoes when they are cool.
-In a small bowl add Whole (peeled) Tomatoes along with Kidney Beans. Mash together – you can crush together with your hands or a potato masher will do. Add this tomato/bean mixture to pot.
-Stir in Liquid Smoke, Salt, Pepper, and Sugar. (At this point, I am roughly 45 minutes into cook time).
-Add Walnuts and stir all together. Cover with lid partially and continue cooking over low heat. (I break down the walnuts with my fingers so the pieces are not too large).
-Keep stirring and keep simmering about 45 minutes.
-During the last 10 minutes, I add the remaining Basil, Paprika, Cumin and adjust Salt, Pepper, Sugar to taste also.

 

Here are some ideas for your Bolognese Sauce!

You can add to Pasta, Spaghetti Squash or make Quesadillas – check these out!

The pastabilities are endless! Try it on Gnocchi too.

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I used vegan sour cream and salsa for the quesadillas.

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.