Vegan Chocolate Chip Cookies

Vegan Chocolate Chip Cookies

I probably shouldn’t have made these today – Since it was only yesterday when I made vegan chocolate cupcakes …. And ate them… all. 

My diet starts … oh who am I kidding.

what’s a day without dessert? 

This recipe is so good!  It’s not even really my own I got it from here at the VeganHousewives.  I just decreased the sugar a bit, that’s all – it really is a fantastical recipe. 

I don’t usually share other peoples’ recipes, this is actually the first and only time I have, but I would be doing you an injustice if I didn’t share!

So Here We Go.  What You Need:

2 cups flour

1 tea baking powder

½ cup coconut oil

¾ c brown sugar

¼ cup almond milk

2 tea vanilla extract

3/4 cup vegan chocolate chips (I could have been okay with ½ cup really…)

And I added ¼ cup walnuts, just because I had them - and I love walnuts.   

The Fun Part:

Mix wet ingredients

Add dry ingredients

Add chocolate chips, and walnuts if you wish.

Form into balls – however big or small you like

Cook 350 for 10-13 minutes, depending on how big your balls are (hehe)

Let cool and

Enjoyyyyy 

Almond Anise Biscotti

Almond Anise Biscotti

Since today is fathers day I decided to make my father a treat – homemade biscotti. 

My father LOVES biscotti – and I forgot just how much I loved them when I ate one today!  I think the last time I had one was when I lived at home with him. 

He doesn’t even drink coffee anymore- I think he quit before I was old enough to notice, but to this day when I am traveling and wake up to the smell of coffee it feels like home to me…

Anyway- he just eats them alone, which is the same way I enjoy them! 

My husband, however, took one tooth to it this morning and thought it was a joke.  That I am gifting stale bread to my father… silly boy. 

This evening though- he ate one… and then asked for two more!  Aaaha.  Told him they were good!  

So Here We Go.  What You Need:

2 lemons grated lemon rind (about 1-2 tbl)

2/3 cup slivered almonds (one small bag)

¾ cup sugar

2 eggs

2 cups flour

1 tsp baking powder

1 egg white – beaten.

The Fun Part:

Combine first 4 ingredients – beat. 

Add dry ingredients—flour and baking powder. 

Kind of kneed the dough with your hands – inside the bowl to minimize mess. 

Form into two oval-ish loafs – flattened – on a greased cookie sheet

Coat with beatened egg white

Cook at 350 for 25 minutes

Lower temp to 325 for 5 minutes

Slice

Place slices back into oven at 325 for 15 minutes. 

Let cool – coat with chocolate if you wish – or not…

Enjoy! 

Blueberry Muffins - Vegan

Blueberry something….



It’s blueberry season and it’s a party in my mouth! 

​

I just love blueberries, what I love more about them is once a year I can get them really cheap- Really.  Like a little over a dollar for a pint.  I’ve even gotten them for 75 cents a pint before… SEVENTY FIVE CENTS!!! {just in case you didn’t read it right the first time ;-)}



So in spirit of this momentous occasion I have decided to make something.. but what?!  I seriously didn’t know, as I shoveled blueberries into my mouth on the car ride home. 



Don’t judge me. 



I have had a go-to blueberry muffin recipe for a years now- but it is loaded with oil and sugar, so I’ve been experimenting trying to make it a bit healthier… three batches later and I think I finally got it!



So Here We Go.  What You Need:



1 cup white flour
½ cup wheat flour
3 tea baking powder
½ cup white sugar
¼ cup brown sugar
1/3 cup apple sauce
1/3 cup almond milk (vanilla)
1 flax egg (1 tbl flax seed 3 tbl warm water – let sit for a couple of min. before mixing
                   into recipe)
3 tbl oil
1 cup blueberries



The Fun Part:

-Mix dry ingredients together​
-Add wet ingredients – mix until combined
-Add in blueberries – mix.
--The batter should be thick, but if it is super doper thick, add a tablespoon or two of milk.
-Place cupcake liners in pan
-Fill ¾ way full
-Bake in 400 degree oven for 15-20 minutes or until golden and toothpick inserted in center comes out clean. 

Enjoy! 

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes



You know that feeling when you eat something and you feel like singing?! 

Like - *tunage* This is Deeeliiiiciouuuusss yeaaah!

​

That is the feeling I get when I eat ate these cupcakes. 



I’m not a huge fan of cupcakes… I don’t know what it is really. 

Maybe it’s the fact that I feel like a gorger when I eat them, because lets be honest, one is never enough. 

​

6 cupcakes later and I decided I should get my workout on… then found out my DVD player is shot… it really was a shame. ;-)



It freed up some time for me to eat just one more… hehe 



So Here We Go.  What You Need:  Recipe makes 12 cupcakes – feeds one lady. 



1 cup flour
½ tea baking powder
¾ tea baking dosa
¾ cup sugar
1/3 cup cocoa powder
1 cup chocolate almond milk
¼ heaping cup pumpkin puree
2 tbl oil
½ tea vanilla extract
1 tbl apple cider vinegar



The Fun Part:



Mix Dry ingredients
Mix Wet ingredients
Incorporate
Line cupcake tins with liners and fill ¾ way full
Bake at 350 for 18 minutes



Frost with your favorite icing and Enjoy

​

My icing:
3 tbl shortning
3 tbl vegan butter
3 cups powder sugar

The Best Chocolate Chip Cookies

The Best Chocolate Chip Cookies

Okay, so before I became mostly-vegan I had this bom-diggidy cookie recipe!

Everyone is out to find the 'best' chocolate chip cookie recipe in the world... well kids, the search is over! 

Everyone loves them.  There isn't a sole who is disappointed while popping one of these suckers in their mouth.  They're so unbelievably soft and chewy on the inside, yet hard on the outside!  The secret ingredient.... Pudding.  

Though I doubt anyone is disappointed while eating a cookie… unless it’s this cookie (below)- The recipe I got for this pictured cookie was labeled as “the best chocolate chip cookie recipe in the universe”… FAIL! What a hoax the internet is…

these are NOT the best cookies in the universe.  
Whoever thought so needs to move. 

But I promise THIS recipe is not a hoax!  Trust me?

I digress… So I’m visiting my mom and some of my vegan-ness has gone out the window (and I’m reaping the consequences too. Feeling like garbage).   So while at her house we whipped these up in no time! 

These aren’t vegan—though I DO have a bangin vegan cookie recipe that I promise to share soon! 

Here we go.  What You Need: 

*This recipe makes 45 cookies, unless you eat the batter, like I love to do- then it will make like 24. 

¾ c butter (1 and a half sticks)

¾ cup brown sugar

¾ cup white sugar

1 small package of vanilla pudding

1 tea vanilla extract

2 eggs

2 ¼ cup flour

1 tea baking soda

1 ½ cup chocolate chips

The Fun Part:

-Cream butter and sugars together.

-Add the pudding powder- mix until incorporated.

- Add in the eggs and vanilla extract

- Stir in the flour and baking soda until incorporated.

- Stir in chocolate chips – more than a cup and a half if you want, heck you can even spring for some nuts if you’re up for it!

Drop by rounded tablespoons on greased cookie sheet.

Cook in 350 degree oven for 10-13 minutes until golden brown – they may be a little soft to the touch, but let them cool – They will harden a bit and be DElish. Honest!

Nutella Cookies

Nutella Cookies

There are very few recipes that I made that involve Nutella.  Actually there is one recipe.  This one. 

For those of you who know me, you know that I love nutella.  Even –this- awesome vegan nutella.  Anyway my favorite way to eat it is on a spoon.. any other way is a waste of nutella for me!  This exclusive recipe that makes that rule obsolete! 

I know. It isn’t healthy- but sometimes {all the time} you just have to indulge.  The only thing to change to make it vegan is to make the butter- vegan butter.  Easy enough! 

So here we go.  What You Need:


1 cup (2 sticks) vegan butter- room temp.
1/4 cup powder sugar-- plus some for dusting
1 tea. vanilla extract
2 cups flour
1/2 cup vegan nutella

The Fun Part

--Mix together butter and sugar until light and fluffy.
--Add vanilla extract.
--Incorporate flour.
--Stir in nutella.

--Try not to eat a spoonful.  --OH go ahead!  You totally can, no eggs!! :)

Drop rounded tablespoons onto cookie sheet.
Cook at 350 for 10-12 minutes.
Cool and roll into powder sugar (or not, your choice!)

Eat and enjoy the yummy goodness!!

Whoopie Pies - Vegan Style

Whoopie Pies

Whoopieeeeee 

Ever since I took a vaca to Pennsylvania to visit my family last summer I have fallen DEEPLY in love with all of the amish goodies – Their breads, their jams, their auctions, and most importantly- their oh so famous whoopee pies! 

I literally gained 5 lbs that summer and I can attribute every pound to those darn delicious whoopee pies. 

I even got a whoopee pie maker!  How cool is that?  If you’re interested in getting one I got mine at Kohls  and it is called babycakes whoopee pie maker – and it’s fantastical.
I will add that you do not need this special maker for this recipe, these cakes will cook just as easily in the oven on a regular cookie sheet .. you’re welcome!

Whoopies.  What You Need:

1 box Duncan heins yellow cake mix (accidentally vegan)

1 can pumpkin puree

*I promise they don’t taste ANYTHING like pumpkin… do you trust me?

That’s it!  I told you it was easy.  

The Fun Part: 

Mix.

Cook in whoopee pie maker for 2:30

Or

Scoop onto cookie sheet- Cook in the oven at 350 for 15ish minutes or until golden

I use a small cookie scoop to get even rounds.

 – makes 24 whoopie pies – 48 single rounds. 

   Filling

4 c powdered sugar

3 tbl shortening

3Tbl earth balance butter

Ps. If you DO want pumpkin tasting whoopee pies use spice cake mix and add spices like cinnamon, ginger, ground cloves, nutmeg, and allspice – just a tad of each—or pumpkin pie spice—whatever) 

Before their trip to the oven. 

left side = whoopie pie maker
right side = oven

Coconut Banana Breafast (or dessert) Cake - Vegan

Coconut Banana Breakfast (or dessert) Cake - Vegan

In my venture to make a dent in the pile of bananas in my freezer, I have taken an interest in all things banana- my least favorite fruit. 

That being said, I do LOVE me some banana bread- added to the list of banana-loves is this coconut banana cake!  I also love how it is a ‘breakfast’ cake.  Kind of in the same crowd as pancakes – Why exactly are they suitable for breakfast?  Wait. Don’t answer that.  I don’t care.  It all works for me and my taste buds!

So here we go.  Here’s What You Need:  

1 c white flour

½ tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

2 flax eggs (2 Tbl flax seed +6 Tbl water) (or you can use eggs if you’re not vegan)

1/3 cup sugar (white or brown- whatever you have on hand- I usually use white)

2 tea vanilla extract – or coconut extract if you have it!

1 cup mashed banana (two small bananas)

½ cup coconut milk

The Fun Part:

-          Combine all dry ingredients

-          Combine all wet ingredients

-          Grease/four an 8x8 pan (or you can use a loaf pan, I’m just kind of obsessed with 8x8- but a loaf pan would make this thicker)

-          Pour batter into pan

-          Cook at 350 for 25 minutes (or if using loaf pan do 35)

For the topping I used

-          2 cups powdered sugar

-          2 tbl coconut milk

-          ½ cup shreaded coconut

Mix ingredients together, pour over cake once it’s out of the oven!

Yumm! Enjoy your yummies J

Vegan Nutella

Vegan Nutella

I’m going to be honest with you for a moment here- oh who am I kidding, I’m always blunt.  I am addicted to Nutella.  I am. And If you’re reading this, chances are- so are you, and if you’re not yet, you will be. Mark my words! 

In Venice found this AMAZING jar of nutella.  Yes I had to have it. 

Nutella was ALWAYS a staple in my house growing up- so imagine my shock and dismay when I grew up only to find out that this is not the case in everyone’s home!  I felt so horrible for not exposing as many people I could to it as possible!

I actually had to stop myself from buying some the other day, it was on sale and I found a coupon in the paper- that never happens once in a lifetime year.  (Did you get as confused reading that as I did typing it? Welcome to my brain.)

Like my jar?  I got it when I lived in Italy.  *brag*

It is heaven. 

I’m not kidding.  HEAVEN! 

I was devastated for my husband because he could no longer eat it, since he was allergic to milk.  As luck would have it- I have a vegan nutella recipe that is just as tasty!   Whew. Bullet dodged!

Vegan 'chocolate' chips

This ‘nutella’ taste exactly like nutella!!  I asked my husband what he thought and he said it just taste fresher – that doesn’t seem like much of a problem to me at all!

Straight out of the oven - Mmm I can smell them. 

After rubbing the skins off 

So here we go What You Need:

1 cup hazelnuts

10 oz vegan chocolate

3 tbl powdered sugar

2 tbl coconut oil

1 tbl cocoa powder

The Fun Part:

-Toast the hazelnuts.  I did this in the oven at 350 for 10 minutes.  You can do it on your stovetop as well – low heat and stirring frequently. 

- once toasted, rub skins off with a kitchen towel.

- place in food processor and ground the hazelnuts. 

- melt the chocolate in a double boiler (a pot w/ a bit of water and a glass bowl on top)
- Once melted add the rest of ingredients – powder sugar, oil, and cocoa.

- add everything to the food processer for one more go, and you’re done!

Enjoy the deliciousness! 

Makes enough to fill a 13 oz jar

Black Bean Brownies

Bangin Black Bean Brownies

I know what you’re thinking.  Black beans in brownies??  Sick.  I know, I know.  It does sound kind of gag worthy- but I promise, the brownies (nor the batter for that matter) taste like beans!  And they are so moist- more fudgy than cake like for sure!  They remind me of the cake from Matilda that the boy is forced to eat in front of the entire school... don't pretend you don't know what i'm talking about! 

I actually don’t even know why beans are added…an added nutritional benefit I suppose?  Maybe to make you feel less guilty for eating brownies?  It’s kind of like making artichoke and asparagus dip—if you’ve ever made it, you know it’s loaded with calories, but the title makes it seem healthy… muahaha the tricks…

I found a black bean brownie recipe, but made a few adjustments to make it that much better (and easier).  

So here we go- eggless brownies that taste so licious!  I dare you not to lick the bowl (since you totally can b/c they’re eggless!!)  My daughter went crazy.

What you Need - This recipe feeds 1 chocolate lover.

1 can black beans—drained, rinsed, cooked, and mashed. 

1 ½ cups wheat flour

½ cup white sugar

1 cup brown sugar

1 cup cocoa powder

1 tsp baking pdr

½ tsp cinnamon

2 cups almond milk (or any non- dairy milk, or water, or hey-cows milk if you so choose)

1 tsp vanilla

You can also add walnuts/ chocolate chips if you like.  

The Fun Part

- in pot dump drained beans – add a bit of water, maybe ¼ cup, to cook- let cook until water evaporates- then mash with potato masher, or fork-

-Combine dry ingredients

-Combine wet ingredients (this includes beans)

-Add dry ingredients to wet

Grease and flour an 8x8 pan (or use a 12x9 if you want thinner brownies)

   *I line my baking pan with wax paper- then grease and flour- it makes it easier to take     

    out of the pan to cool)

350 degrees for 35- 40 minutes

Let cool- or cut yourself a sliver, I won’t tell ;-)

Enjoy the yummy goodness! 

Better for you Banana Bread

Better for you Banana Bread

I don’t know about you but I ALWAYS have bananas going brown in my kitchen, I don’t like them, my daughter doesn’t like them, and my husband doesn’t eat them unless I plate them for him.  I am also constantly putting them in the freezer telling myself that I will make banana bread with them … later.  

I have a recipe that doesn’t take any oil, butter, or eggs!  And to boot it has less than a cup of sugar!  Totally awesome right?  Because generally when I think of banana bread I think healthy, but all too often this isn’t the case!  So here we go… some delicious banana bread coming your way!

What you need:

2 c flour ( I use 1 ½ cup white and ½ cup wheat- you can use whatever you want)

1 ½ tea baking soda

1 tea baking powder

¾ cup white sugar

1 tsp allspice (or pumpkin pie spice, or you can omit, I don’t care)

1 tbl cinnamon (don’t like cinnamon? Don’t add it.)

¼ cup apple sauce

4 bananas mashed (I usually have fairly large nanners so it’s about 2 ½ to 3 cups)

¼ cup almond milk (or non-dairy milk- or water – or hey, cow’s milk if you so choose)

1 tsp vanilla extract        

The Fun Part

-Mix all dry ingredients together.

-Mix all wet ingredients together.

-Add dry ingredients to wet.

Greese and flour an 8x8 baking pan (you can use a loaf pan if you want, It’s your kitchen). 

    * I put wax paper in my pan, then grease and flour- it makes it easier to get it out of pan to cool.

350 degrees for 35-40 minutes until center comes out clean on a tooth pick!  

E.n.j.o.yyy  the goodness you just made J

Coconut Mango Thai Dessert Vegan

Coconut Mango Dessert

It is one of my husband’s favorite desserts- and I love it because it takes only four ingredients that I usually always have on hand, and it’s vegan!  What’s not to love?

The first time I had it was at a friend’s house in Italy.  And tasting this dessert brings back all the wonderful memories…

Enough nostalgia- I’ll give you my easy peasy recipe!

1 cup sweet rice (Jasmine Rice)

1 can (14oz) coconut milk

½ cup sugar

2 Mangos cubed (or you can use frozen if you wish, I don’t care)

-In a pot combine ½ water,1 cup coconut milk, ¼ cup sugar, and 1 cup jasmine rice.

-Bring to boil- let simmer 10-15 minutes until rice is soft and liquid is absorbed.

-Cut mangos while rice is cooking

- When rice is done toss it in a bowl with the mangos

- add ¼ cup sugar, and the rest of coconut milk to pot- bring to boil

    *optional – if you want a slightly thicker sauce add 1tea corn starch*

-pour over rice mixture

Two ways to eat- Hot…or…Cold- you choose! They’re your taste buds J Enjoy!