Desserts

Vegan Valentine's Chocolates (3 ways)

I am pretty sure in my lifetime I have eaten more heart shaped boxes of chocolates than I care to share with you. I LOVE cream filled, caramel filled, nugget filled, nut filled, jelly filled, chocolates. Seriously, my husband will attest to this fact, and he will also tell you I am the kind of person who will take one bite out of each one, like a jerk, so that they are from the point on property of ME, and so no one else will want them (I’m not proud of this, but it is what it is.) You know what I am talking about. You take a little bite out of one and realize its not your fave and move on, but once all the good ones are gone you will go back to those less tasty chocolates, out of desperation. But, what if you made your own chocolates full of your most favorite flavors, AND they were vegan! Well my friends it’s actually really simple! You just need a candy mold, some vegan chocolate, and a few things for the fillings. I wish I could take full credit for these sweet little master pieces, but it is actually our 13 year old, genius of a baker daughter ,Peyton, who brought us to this magical place of homemade chocolates! I will however take full credit for eating more of these candies than anyone else in our house. So this Valentine’s Day (or any ol random day) whip up a batch of these for someone you love, like, simply tolerate, or even for yourself. And if you don’t want to make them yourself, get one of your kids to do it while you watch reruns of the Office with your feet up, sipping on some coffee (I’m just daydreaming at this point) xoxo

I am pretty sure in my lifetime I have eaten more heart shaped boxes of chocolates than I care to share with you. I LOVE cream filled, caramel filled, nugget filled, nut filled, jelly filled, chocolates. Seriously, my husband will attest to this fact, and he will also tell you I am the kind of person who will take one bite out of each one, like a jerk, so that they are from the point on property of ME, and so no one else will want them (I’m not proud of this, but it is what it is.) You know what I am talking about. You take a little bite out of one and realize its not your fave and move on, but once all the good ones are gone you will go back to those less tasty chocolates, out of desperation. But, what if you made your own chocolates full of your most favorite flavors, AND they were vegan! Well my friends it’s actually really simple! You just need a candy mold, some vegan chocolate, and a few things for the fillings. I wish I could take full credit for these sweet little master pieces, but it is actually our 13 year old, genius of a baker daughter ,Peyton, who brought us to this magical place of homemade chocolates! I will however take full credit for eating more of these candies than anyone else in our house. So this Valentine’s Day (or any ol random day) whip up a batch of these for someone you love, like, simply tolerate, or even for yourself. And if you don’t want to make them yourself, get one of your kids to do it while you watch reruns of the Office with your feet up, sipping on some coffee (I’m just daydreaming at this point) xoxo

Ingredients:

You will need candy molds for this recipe. You can use any candy molds you like, but we have found the hard molded plastic molds work better than the silicon. The silicon molds tend to cause the candies to crack when you attempt to remove them from the mold.

  • 1 cup chopped dark vegan chocolate or vegan chocolate chips

  • 1 teaspoon coconut oil

Strawberry cream filling:

  • 1 1/2 cups powdered sugar

  • 1 large strawberry, mashed up

  • 2 tablespoons softened vegan butter

  • 2 tablespoons light corn syrup

Maple cream filling:

  • 1 3/4 cups powdered sugar

  • 2 tablespoons maple syrup

  • 2 tablespoons softened vegan butter

  • 2 tablespoons light corn syrup

Carmel filling:

  • 2/3 cups white sugar

  • 3 tablespoons water

  • 1 tablespoon corn syrup

  • 7 tablespoons oat milk or canned coconut milk (these milks are thick and work well for caramel)

  • 1 tablespoon of vegan butter

  • pinch of salt

Instructions:

  1. Start buy getting set up: You will need a nice big piece of parchment paper or a silicone mat. Line up your candy molds next to the parchment paper or mat.

  2. Place the chocolate and coconut oil in a microwave safe dish. Microwave chocolate for 30 seconds at time, stirring each time, until all of the chocolate has melted.

  3. Coating the molds: Pour a small amount of melted chocolate into each mold and spread the chocolate up the sides. Tap the molds on the counter to remove any air bubbles, then turn the molds upside down onto the parchment paper so the extra chocolate drips out (see pictures above.) Pop the molds in the fridge for 10 - 15 minutes or until the chocolate has set. Prepare filings while molds set.

  4. For the strawberry and maple filling: Mix all of the ingredients for either filing in a bowl until nice and smooth, and there are not more powdered sugar lumps. If making strawberry, first mash the fresh strawberry with a fork in the bowl before adding the other ingredients.

  5. For the caramel filling: In a small sauce pan add white sugar, corn syrup, water, and stir. Place pan on the stove top on medium heat. DO NOT STIR THE MIXTURE ONCE IT IS ON THE STOVE. Allow the mixture to simmer until golden brown. Once the mixture has reached golden brown, remove from the heat and carefully stir in the butter and milk. The mixture tends to bubble up a lot once you add the butter and milk, so be careful not to burn yourself. Once everything is well combined, pour caramel into a bowl and allow to cool.

  6. To fill the molds: Pipe or scoop filling into the centers of the chocolate coated molds, leaving enough room around the sides and the top to cover the candies in chocolate. Reheat the chocolate until it has melted. Pour melted chocolate over the filling all the way to the tops of the molds. Once all of the molds are covered in chocolate, run a cake scraper, or butter knife across the top of the candy tray to remove the excess chocolate. Pop chocolates back in the fridge until the chocolate is hard and set. Turn over your mold and tap to remove the chocolate (if using the hard mold) or if using a silicon mold, gently peel the mold away from the candies and remove.

  7. Store leftover chocolates in the fridge. (They get a bit melty if they sit out too long and its warm inside your house, so I always just keep them in the fridge)

This recipe will fill 2 - 3 molds depending on the size of the mold. There is normally leftover filling which we refrigerate for a later batch. The cream fillings will keep in the fridge for several weeks. You may need to melt more chocolate depending on how many candies you are making, as well.

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Vegan Chocolate Peanut Butter Dream Cake

Chocolate and peanut butter are a classic dessert combo! I would have sworn when I was a kid that I could have live off of chocolate peanut butter cups. Now as an adult, I would swear I could live off of this cake. Creamy peanut butter frosting on top of the perfect vegan chocolate cake. It’s everything you think it would be and probably more. We added a pinch of almond extract to the frosting for an extra nutty kick, and topped the cake with salty roasted peanuts, and shaved vegan chocolate. This cake is a sweet, salty, chocolatey, peanut buttery, vegan dream!

Chocolate and peanut butter are a classic dessert combo! I would have sworn when I was a kid that I could have live off of chocolate peanut butter cups. Now as an adult, I would swear I could live off of this cake. Creamy peanut butter frosting on top of the perfect vegan chocolate cake. It’s everything you think it would be and probably more. We added a pinch of almond extract to the frosting for an extra nutty kick, and topped the cake with salty roasted peanuts, and shaved vegan chocolate. This cake is a sweet, salty, chocolatey, peanut buttery, vegan dream!

Ingredients:

  • 2 cups all purpose flour

  • 2 cups sugar

  • 3/4 cup dark cocoa powder

  • 1 1/2 cups aquafaba (chickpea liquid that has been whipped with cream of tarter resembling whipped egg whites)

  • 1 teaspoon baking soda

  • 3 teaspoons baking powder

  • 1 teaspoons salt

  • 1/2 cup neutral oil (I use Grape seed oil)

  • 1 cup brewed coffee

  • 1 cup plant based milk (I like oat milk for baking) plus 1 teaspoon apple cider vinegar

  • 1 teaspoon vanilla extract

Peanut Butter Frosting:

  • 1/2 cup vegan butter

  • 1/2 cup vegan shortening

  • 1/2 cup creamy peanut butter

  • 1 teaspoons vanilla extract

  • 1/2 teaspoon almond extract (optional)

  • 3 cup powdered sugar

  • pinch of salt

  • splash of plant based milk

  • Optional decorations: shaved chocolate, peanuts, chocolate bar pieces

Instructions:

Preheat oven to 350 degrees.

  1. In a large bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.

  2. In the bowl of your stand mixer, or another large bowl if using a hand mixer, add the milk, oil, brewed coffee, and vanilla. Slowly pour in the dry ingredients and mix until well combined. Once the batter is all mixed up, slowly fold in the whipped aquafaba using a rubber spatula, just until incorporated. Do not over mix, this deflates the aquafaba, resulting in a less fluffy cake.

  3. Grease and lightly flour two eight inch cake pans and divide the batter evenly between them.

  4. Place the pans on the top rack of your oven and bake for 45 minutes to 1 hour, or until a tooth pick comes out clean when poked in the center of the cakes.

  5. Once cakes are finished baking, place them on a cooling rack to cool completely before frosting.

  6. To prepare the frosting, beat the butter, shortening, and peanut butter together in a stand mixer, or in a large bowl, using your electric hand mixer. Once the mixture is completely creamy, beat in the vanilla and almond extract. Slowly begin to beat in the powdered sugar, and mix until there are no more lumps. Add a tablespoon at a time of plant milk until the frosting is creamy and smooth, and a spreadable consistency. If you accidentally get it too thin, add a little more powdered sugar to thicken it back up.

  7. To even out each cake, take a large sharp knife, and carefully shave off a thin, even layer from the top of each cake. This will insure the cakes stack evenly. Add a few spoonfuls of icing to the top of one cake, and spread it evenly. Take the other cake and turn it upside down on top of the iced cake ( this way the top of your cake is perfectly smooth and flat.) Evenly cover the cake with the remaining frosting, using an icing spatula or butter knife if you do not have an icing spatula.

  8. If you want to decorate the cake, you can shave a vegan chocolate bar on a box grater, and press the shavings into the sides and top of the cake. Sprinkle roasted peanuts around the edge of the cake, and stack some chocolate bar squares in the middle.

  9. Store at room temperature in a covered container.

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The Prefect Vegan Peanut Butter Cookie

Peanut butter cookies are a classic and super simple to veganize! Soft and chewy, and sooooo yummy! You can just as easily use a different nut butter if you prefer, or if there is an allergy to peanuts. I often bake a double batch and freeze half, in case I need a dessert for a party or gathering in a pinch. OR if I just really, really, NEED to eat a cookie and can’t wait for a batch to bake. No judgments here!!

Peanut butter cookies are a classic and super simple to veganize! Soft and chewy, and sooooo yummy! You can just as easily use a different nut butter if you prefer, or if there is an allergy to peanuts. I often bake a double batch and freeze half, in case I need a dessert for a party or gathering in a pinch. OR if I just really, really, NEED to eat a cookie and can’t wait for a batch to bake. No judgments here!!

Ingredients:

  • 1 cup vegan butter (I use Earth Balance)

  • 2-1/2 cup white all-purpose flour

  • 1 cup brown sugar, lightly packed

  • 1 cup white granulated sugar

  • 1 cup peanut butter

  • 1 tablespoon vanilla extract

  • 1 flax egg

  • 2 tablespoons plant based milk

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

Instructions:

preheat oven to 350 degrees

  1. In the bowl of your stand mixer, or a large bowl if you are using a hand mixer, cream butter with both sugars until light a fluffy.

  2. Beat in the flax eggs, peanut butter, vanilla, and plant based milk.

  3. Whisk together the flour, salt, and baking soda in a smaller bowl. Gradually add the flour mixture to the creamed mixture. Mix until just combined.

  4. Line a 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, scoop out dough and roll into 1 inch balls. Using a fork, press into the cookies making a cross hatch design, helping to flatten them out.

  5. Bake for 8-10 minutes. Remove from oven and allow cookies to cool on the pan for a few minutes before transferring to a wire cooling rack.

Soft Vegan Gingerbread Cookies

What screams “HOLIDAYS!” more than ginger bread. These soft vegan ginger cookies are one of my favorite holiday treats. Serve these with a cup of hot coffee, or a glass of vegan egg nog, and you will have no problem getting right into the holiday spirit. Bake up some extra to gift to friends and family and help spread some holiday cheer this season!

What screams “HOLIDAYS!” more than ginger bread. These soft vegan ginger cookies are one of my favorite holiday treats. Serve these with a cup of hot coffee, or a glass of vegan egg nog, and you will have no problem getting right into the holiday spirit. Bake up some extra to gift to friends and family and help spread some holiday cheer this season!

Ingredients:

  • 3/4 cup vegan butter

  • 1 cup sugar

  • 1 Flax egg

  • 1/4 cup molasses

  • 2-1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 2 teaspoons ground ginger

  • 1/4 teaspoon ground nutmeg

  • 3/4 teaspoon ground cinnamon

  • 1/4 teaspoon salt

  • additional sugar

Instructions:

preheat oven to 350 degrees

  1. In the bowl of your stand mixer, or a large bowl if using a hand mixer, cream butter and sugar until light and fluffy.

  2. Beat in the molasses and the flax egg until just combined. (I like to spray my measuring cup with some non stick spray before adding the molasses. This will help the molasses slide right out)

  3. In a smaller bowl whisk togerherr flour, baking soda, spices, and salt. Gradually add the dry mixture into the creamed mixture, and mix until all ingredients are combined.

  4. Scoop dough with a small cooke scoop or a spoon, and form 1 inch balls. Roll the balls in the additional sugar and place on a parchment lined baking sheet, a few inches apart. Lightly press down on the dough balls with your hands. Do not flatten them, just give them a little press.

  5. Bake cookies for 10-12 minutes. Allow cookies to cool for a few minutes before transferring to a wire cooling rack.

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Vegan Ranger Cookies

Growing up, ranger cookies were hands down my favorite treat. We would buy them from our local grocery store’s bakery. After growing up and moving away, I would still pop in a buy a pack when visiting my parents. Eventually we went vegan , and it finally occurred to me to search for a recipe, and try to veganize my favorite cookie!. These taste just like the the ranger cookies I grew up eating. These cookies are chewy, and coconutty, with little crispy bits from the rice cereal. So if you have never had or even heard of a ranger cookie, bake up a batch. I think you might just love them as much as I do!

Growing up, ranger cookies were hands down my favorite treat. We would buy them from our local grocery store’s bakery. After growing up and moving away, I would still pop in a buy a pack when visiting my parents. Eventually we went vegan , and it finally occurred to me to search for a recipe, and try to veganize my favorite cookie!. These taste just like the the ranger cookies I grew up eating. These cookies are chewy, and coconutty, with little crispy bits from the rice cereal. So if you have never had or even heard of a ranger cookie, bake up a batch. I think you might just love them as much as I do!

Ingredients:

  • 1 cup vegan butter

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 2 flax eggs



  • 1 teaspoon vanilla extract

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups quick-cooking oats

  • 2 cups crisp rice cereal

  • 1 cup unsweetened shredded coconut

Instructions:

preheat oven to 350 degrees

  1. In the bowl of your stand mixer, or a large bowl if you are using a hand mixer, cream butter with both sugars until it is light a fluffy.

  2. Beat in the flax eggs and vanilla.

  3. Whisk together the flour, salt, baking soda, and baking powder in a smaller bowl. Gradually add the flour mixture to the creamed mixture. Mix until just combined.

  4. Stir in the coconut, oats, and rice cereal.

  5. Line a 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, scoop out dough onto cookie sheets, leaving a few inches between each scoop of dough.

  6. Bake for 8-10 minutes. Remove from oven and allow cookies for a few minutes on the pan before transferring them to a wire cooling rack.

The Perfect Vegan Chocolate Chip Cookie

I have eaten a LOT of chocolate chip cookies in my day, vegan and non, but these are hands down the best I have had. Your search for the perfect soft and chewy vegan chocolate chip cookie recipe will end here! This recipe makes a large batch of cookies, so its perfect for sharing, or giving as holiday gifts, as well!! So bake up a batch and you can thank me later!!

I have eaten a LOT of chocolate chip cookies in my day, vegan and non, but these are hands down the best I have had. Your search for the perfect soft and chewy vegan chocolate chip cookie recipe will end here! This recipe makes a large batch of cookies, so its perfect for sharing, or giving as holiday gifts, as well!! So bake up a batch and you can thank me later!!

Ingredients:

  • 4 cups all purpose flour

  • 1 1/4 cups white sugar

  • 1 1/4 cups brown sugar

  • 1 1/2 cups vegan butter (I use Earth Balance)

  • 2 teaspoons baking soda

  • 1 teaspoon salt

  • 1 tablespoon vanilla extract

  • 2 flax eggs or 2 powdered egg replacers

  • 24 oz vegan chocolate chips (I use Enjoy Life brand)

  • a few splashes of plant based milk if the dough seems to crumbly.

Instructions:

preheat oven to 350 degrees

  1. In a stand mixer or large bowl using a hand mixer, cream butter and sugars together.

  2. Add the vanilla extract and egg replacer and mix well.

  3. In another bowl combine flour, baking soda, and salt.

  4. Begin mixing the dry ingredients into the wet ingredients, and mix until everything is well incorporated.

  5. Fold in the chocolate chips.

  6. Scoop cookies using a small cookie scoop, or spoon, onto a parchment lined cookie sheet, leaving an inch or so between each cookie.

  7. Bake for for 7 - 10 minutes. You want to take them out of the oven when they seem soft but are just beginning to brown. Leave cookies on the pan for a few minutes before transferring them to a wire cooling rack. They may seem extra soft but they will cool to the perfect consistency.

Yields 4 - 5 dozen cookies, depending on size of your scoop

Vegan Jelly Filled Donuts

Jelly donuts are almost just as easy to make a regular glazed donuts. The only extra ingredient you need is the jelly. Our family makes jelly donuts every year for Hanukkah, and I often think to myself that I should really make them more often, because they are so delicious! You can use whatever jelly or jam you like, just make sure the consistency is smooth enough to pipe into the donuts. We often pick blueberries in the summer and freeze several bags. I particularly like making a quick blueberry jam with the frozen berries for these donuts. I love using the fruits of our labor (literally) throughout the year! No matter what jam you decide to use, homemade or store-bought, you really can’t go wrong with these vegan jelly filled donuts!

Jelly donuts are almost just as easy to make a regular glazed donuts. The only extra ingredient you need is the jelly. Our family makes jelly donuts every year for Hanukkah, and I often think to myself that I should really make them more often, because they are so delicious! You can use whatever jelly or jam you like, just make sure the consistency is smooth enough to pipe into the donuts. We often pick blueberries in the summer and freeze several bags. I particularly like making a quick blueberry jam with the frozen berries for these donuts. I love using the fruits of our labor (literally) throughout the year! No matter what jam you decide to use, homemade or store-bought, you really can’t go wrong with these vegan jelly filled donuts!

INGREDIENTS:

The Donuts

  • 4 cups all purpose flour

  • 3/4 cups aquafaba (whipped. click link for easy recipe)

  • 1/2 cup plus 2 tablespoons melted vegan butter

  • 1/4 cup sugar

  • 2 and 1/4 teaspoon dry active yeast

  • 1 cup plus 2 tablespoons plant based milk

  • 1/2 teaspoon salt

  • 1 cup store bought or homemade jelly or jam. If you are using a jam, just pop it into your blender for a few seconds to make sure the chunks of fruit become smooth. Otherwise it will not pipe easily into the donuts

  • 3-4 cups of oil for frying, I use grape seed but you could use whatever oil you normally fry with

The Glaze

  • 3 cups powdered sugar

  • 1/4 cup melted vegan butter

  • 1 teaspoon vanilla extract

  • 1/2 cup plant based milk, give or take

COOKING INSTRUCTIONS:

  1. Heat milk in microwave for 30 - 45 seconds. You want it warm, but not boiling hot.

  2. Add the warm milk, yeast, and sugar to the bowl of your stand mixer. If you do not have a stand mixer, add the contents to a large bowl. Let sit for 5 minutes to activate the yeast.

  3. After 5 minutes add the aquafaba, and melted butter to the mix. Next add the flour, and salt, and mix for 5 minutes on medium speed if using the stand mixer. If not using a stand mixer, then mix the ingredients together well in a bowl, then transfer to a floured counter top, and kneed the dough by hand for 5 minutes. The consistency of the dough should be soft, but not sticky.

  4. After the dough has been kneaded, place it in a lightly greased bowl and cover with plastic wrap. Pop it in the oven. You are NOT turning the oven on, just leaving it there to rise. If your oven has a dough proof setting you can turn that on. Leave dough to rise for one hour, or until it has doubled in size.

  5. Once the dough has finished rising, transfer to a lightly floured countertop. I like to divide the dough in half and work it in two batches. It makes it easier to roll out. Roll out one half of the dough to about 1/4- 1/2 inch thick. Using a 3 inch circle biscuit or cookie cutter (or donut cutter if you have one) begin cutting circles. Repeat with other half of dough. You should have a total of about 2 dozen donuts.

  6. Place donuts on cookies sheets, and let rest for about 15 - 20 minutes. They will become bigger as they rest.

  7. While they are resting, heat 2 - 3 inches of oil in a deep skillet or medium sized pot.

  8. Once oil is hot, begin adding the donuts to the oil, 2 or 3 at a time. Fry the donuts for about 20 second on each side then flip. Repeat one more time. This helps them cook though and not burn. If you don't have enough oil in the pan, and they are hitting the bottom, they will easily burn. So make sure to use enough oil!

  9. Allow donuts to cool on a wire cooling rack, placed on top of a paper-towel-lined cookie sheet. Once donuts are cooled, use a chop stick or skewer to poke a hole into the donut on one side. You can kind of turn the chop stick or skewer inside the donut to widen the hole. This is making room for the jelly. You want to make sure you have created enough room for a good amount of filling .

  10. Once all donuts are done frying, mix all of the ingredients for the glaze. If you find the glaze too thick, you can always thin it with some more milk.

  11. Dip one side of the donut in the glaze and place back on the wire rack to allow the excess glaze to drip off.

  12. Once the glaze has set, fill a piping bag, set with a jelly tip or larger frosting tip, with the jelly. Begin piping the jelly into the holes you made in the donuts with the chop stick. Once all the donuts are filled with jelly, you can serve as is, or sprinkle with powdered sugar.

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Vegan Eggnog Cake

Not everyone loves eggnog. I am not one of those people! I LOVE it. I get giddy waiting for the grocery store to begin stocking my favorite holiday drink. How lucky we are that most stores now carry a vegan version!! Miracles happen everyday, y'all! Even if you don’t love to drink eggnog, I’m going to go out on a limb and say I think you still may love this cake. My eggnog hating husband went back for seconds. It’s the perfect mix of buttery vanilla, nutmeg, and a touch of bourbon in the frosting for an added noggy kick. If you want to leave out the bourbon, go ahead, it will still be delicious! This holiday season you can have your nog, and eat it too!

Not everyone loves eggnog. I am not one of those people! I LOVE it. I get giddy waiting for the grocery store to begin stocking my favorite holiday drink. How lucky we are that most stores now carry a vegan version!! Miracles happen everyday, y'all! Even if you don’t love to drink eggnog, I’m going to go out on a limb and say I think you still may love this cake. My eggnog hating husband went back for seconds. It’s the perfect mix of buttery vanilla, nutmeg, and a touch of bourbon in the frosting for an added noggy kick. If you want to leave out the bourbon, go ahead, it will still be delicious! This holiday season you can have your nog, and eat it too!

Ingredients:

  • 2 1/2 cups all purpose white flour

  • 1 1/2 cups sugar

  • 1 tablespoon baking powder

  • 1 teaspoon ground nutmeg

  • 1 teaspoon salt

  • 1 1/4 cup aquafaba (whipped chickpea liquid, you are measuring out the WHIPPED aquafaba, not the liquid)

  • 1 cup vegan eggnog

  • 2 teaspoons vanilla extract

  • 1 1/4 cup vegan butter

Buttercream:

  • 1/2 cup vegan butter

  • 1/2 cup shortening

  • 3 cups powdered sugar

  • 2 tablespoons bourbon (optional)

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon ground nutmeg

  • 1 teaspoons vanilla extract

  • 2-3 tablespoons eggnog

Instructions:

preheat oven to 350 degrees

  1. Prepare (2) 8 inch cake pans by first coating with a thin layer of vegan butter, then lightly dusting pans with flour.

  2. Prepare the aquafaba according to instructions. (follow link to recipe and instructions)

  3. In the bowl of your stand mixer, or a large bowl if using a hand mixer, whisk together all of your dry cake ingredients.

  4. Add the butter, and all of the eggnog into the dry ingredients. Cream on medium speed for a few minutes until completely smooth. Add vanilla and mix for a few more seconds.

  5. Next, with a spatula, gently fold in the aquafaba, careful not to over mix. You do not want to deflate the aquafaba. If you do, your cake will not be as fluffy.

  6. Evenly divide batter between the 2 prepared pans and bake cakes for 40 - 45 minutes, or until a toothpick inserted in the center comes out clean.

  7. Allow cakes to cook in the pans on a cooling rack for about 20 minutes.

  8. While cakes are cooking prepare the frosting by mixing together the butter and shortening in your stand mixer or using an electric hand mixer. Add in the vanilla, spices, and bourbon and continue mixing until well incorporated. Slowly begin beating in the powdered sugar. The frosting should be pretty stiff. Begin adding just enough eggnog to thin the frosting enough to easily spread on the cake. ( if you leave out the bourbon, you will need a little extra eggnog)

  9. Once cakes have cooled for 20 minutes, turn them out onto the cooling rack to cool completely. Once cakes are completely cooled, begin frosting by adding a layer of buttercream on one cake layer, and spreading evenly to the edges. Place other cake layer on top and cover the cake with remaining buttercream.

  10. Store cake in the refrigerator and serve at room temperature.

*We have altered some instructions from the original recipe to help cut down on the deflating of the aquafaba. Over mixing the aquafaba will cause it to deflate, resulting in a more dense cake. Being careful to gently fold in the aquafaba will help achieve a nice light crumb.

Dairy Free Oreo Truffles

These little treats are so yummy and unbelievably easy to whip up. My mother in law was the first to introduce me to the original version of Oreo truffles (or Oreo balls, as some people refer to them) but they are so easy to adapt to make dairy free or vegan.. You can also use any flavor or Oreo cookie you like! These Oreo truffles are the perfect easy dessert for the holidays, birthday parties, and pot lucks!


These little treats are so yummy and unbelievably easy to whip up. My mother in law was the first to introduce me to the original version of Oreo truffles (or Oreo balls, as some people refer to them) but they are so easy to adapt to make dairy free or vegan.. You can also use any flavor or Oreo cookie you like! These Oreo truffles are the perfect easy dessert for the holidays, birthday parties, and pot lucks!

Ingredients:

  • 1 family size pack of Oreo cookies (1 lb pack)

  • 1 container of dairy free/vegan cream cheese (I use Kite Hill)

  • 1 cup of vegan chocolate, chopped, or vegan chocolate chips

  • 1 teaspoon coconut oil, or vegan butter

  • optional: sprinkles ,or cookie crumbles for topping

Instructions:

  1. Toss Oreos into a food processor or high speed blender, and break them down until they are a fine crumbs. You may have to do this in batches to get them nice and broken down.

  2. In a large bowl, mix the cookie crumbs with the container of cream cheese until it’s all combined, and resembles a thick dough.

  3. Using a 1 inch cookie scoop or small spoon, portion the mixture and roll into 1 inch balls. Place the dough balls on a parchment lined cookies sheet and pop them in the freezer or 15 to 20 minutes.

  4. Add whatever chocolate you are using to microwave safe bowl, along with the teaspoon of oil or butter. Microwave in 30 second intervals, stirring in between, until all of the bits of chocolate are melted.

  5. Remove oreo balls from the freezer and begin dipping, and coating them in the melted chocolate, returning them to your cookie sheet. If adding sprinkles or cookie crumbles, go ahead and all them while the chocolate is still wet. Once all of the Oreo balls are coated, pop them back in you freezer for 20 minutes to let the chocolate set.

  6. Store finished Oreo truffles in an airtight container in the fridge.

yields around 3 1/2 dozen Oreo truffles

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Spiced Apple and Pecan Stuffed Challah

I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

I have been baking and stuffing challah bread for what seems like forever. This spiced apple and pecan stuffing has long been a favorite for fall, and the high holidays. This vegan challah bread is just as beautiful as it is delicious, and is sure to impress anyone who gets the privilege of tasting it. If you have never made challah, then by all means, you must! It’s not nearly as intimidating as it may seem, and the stuffing possibilities are endless!

Challah

Follow the recipe for my basic Challah Y'all, Vegan Challah. You will follow the instructions through the first rise, then follow the below instructions for stuffing and braiding.

Filling Ingredients:

  • 2 large green apples

  • 1 cup chopped peans

  • 1/3 cup chopped dates, or raisins

  • 1/4 cup brown sugar

  • 2 tablespoons granulated sugar

  • 2 teaspoons cinnamon

  • pinch of salt

  • 1 teaspoon ground ginger

  • 1/4 teaspoons nutmeg

  • 1 teaspoon vanilla extract

Instructions

  1. Peel apples and finely dice them. You want pretty small pieces so they will fit in the challah braids, and cook through while baking. Next, chop pecans, and dates. Add fruit and nuts along with remaining filling ingredients into a bowl, and stir well.

  2. Once Challah has completed its first rise, remove from oven and separate dough in half. This recipe will yield 2 stuffed challah loaves.

  3. Cut each half into thirds. (each loaf will have three pieces of dough. Work with one loaf at a time, leaving the other three pieces of dough covered in a bowl until you are ready to use them)

  4. Take one piece of dough in you hand and begin to stretch it both length wise, and width wise and the same, time, letting gravity help with the length. You want the dough to be about 12 inches long, and maybe 4 inches wide. Once you have it stretched length wise, you can put it on a floured counter top and press it to get it the width stretched.

  5. Once your dough is the correct size, divide the apple filling in half. Then each half into thirds. This will give you 6 equal portions of filling for each strand of dough. Scoop a portion of filling into a row down the middle of a strand of dough. The filling will produce a liquid from the apples at the bottom of the bowl. Avoid scooping up any of this liquid with the filling. If the dough is wet it will not want to stick and seal. Now pull up the edges of the dough and pinch them together to seal the seam.

  6. Repeat with the other two strands.

  7. Once all three strands are stuffed, and formed, carefully braid the three pieces together. If the seams begin to open, add a little flour to them and pinch them back and continue braiding. Tuck both ends of the loaf under when done braiding. Once again I will refer you to Tori Avey's challah braiding guide if you are unfamiliar with braiding challah! She does a fantastic job showing all the different ways to braid your bread, plus she has some really great recipes on her site.

  8. Repeat with the second loaf, and place both stuffed loaves on a baking sheet, and back in the oven to rise again for about 45 minutes. Once they have risen, remove from oven and pre-heat to 350.

  9. Brush tops of challah with some of your left over whipped aquafaba and sprinkle with a little sugar.

  10. Bake both loaves for about 35 - 45 minutes. You can tap the tops to see if they sound a little hallow. It is hard to tell when stuffed challahs are done when there are wet ingredients inside, so if they do not seem cooked through after 35 minutes, let them keep cooking for 5 - 10 more minutes.

  11. Remove challah from the oven, and allow to cool some before cutting.

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Pumpkin Spice Vegan Cheese Ball

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This sweet, creamy, pumpkin spice cheese ball is perfect for serving with fruit or cookies at your next get together. It is also makes for a great anytime snack, or dessert. Cheese balls don't always have to be savory, and this one proves it!

INGREDIENTS:

  • 1 cup cashews soaked in hot water for a few hours or microwaved for 3 minutes then drained

  • 1/2 cup refined coconut oil

  • 1/4 cup canned pumpkin or pumpkin puree

  • 1 teaspoon vanilla extract

  • 3 tablespoons maple syrup or maple butter

  • 1/4 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • A few graham crackers (Nabisco brand is honey free)

Icing drizzle:

  • 1/4 cup powdered sugar

  • 1/2 teaspoon pumpkin pie spice

  • A few drops of maple syrup to thin out the icing

INSTRUCTIONS:

  1. Add all of the ingredients to a food processor, or high speed blender, and blend until the mixture becomes completely smooth.

  2. Crush the graham crackers into a fine crumb. I normally just put them in a zip lock bag use a rolling pin to crush them.

  3. Line 2 small bowls, or ramekins, with a pieces of plastic wrap. You want a piece big enough that it will hang a good bit over the sides. Sprinkle some of the crushed graham crackers on the bottom of the bowls.

  4. Divide mixture evenly into the bowls. Now take the plastic wrap hanging over the edges, bring together and twist to seal up the cheese. Allow to harden in the fridge for 3 - 4 hours to firm up.

  5. Once cheese is ready, whisk together the icing ingredients. If the mixute gets too thin, add some more powdered sugar.

  6. Remove both cheese balls from the bowls, and plastic wrap. Drizzle tops with icing.

  7. Put cheese balls in an airtight container and store in the fridge for up to 5 days.

    Serve with fruit or graham crackers

Pumpkin Spice Vegan Pop-Tarts

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INGREDIENTS:

 

  • 1 cup whole wheat flour

  • 1 cup all purpose flour

  • 3/4 cup vegan butter

  • a pinch of salt

  • 3 - 4 tablespoons ice water

  • 3 tablespoons Pumpkin Butter

  • 1/4 cup powdered sugar

  • a drizzle of maple syrup

  • 1/4 teaspoon pumpkin pie spice

cooking Instructions:

  1. Preheat oven to 350.

  2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

  3. Add in the water, one tablespoon at a time until a soft dough has formed.

  4. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife and save the scrap dough.

  5. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.

  6. Scoop a teaspoon of pumpkin butter onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges.

  7. Top the pumpkin butter covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges. (for step by step pictures of the process, check out our Strawberry Pop-Tart recipe)

  8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.

  9. While pop tarts are baking, mix together the powdered sugar with just a few drops of maple syrup, just enough to thin it out. Add the pumpkin pie spice and stir. If it is too thin, you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.

  10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

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Triple Chocolate Vegan Pop-Tarts

INGREDIENTS:

The Dough

  • 1  3/4 cups all purpose flour
  • 1/2 cup cocoa powder
  • 2/3 cups vegan butter
  • a pinch of salt
  • 2 tablespoons white sugar
  • 3 - 4 tablespoons ice water
  • sprinkles for topping (optional)

The Filling

  • 3 tablespoons brown sugar
  • 2 tablespoons cocoa powder 
  • 1/3 cup of plant based milk
  • 3 oz vegan chocolate chips or chopped chocolate
  • pinch of salt

The Glaze

  • 1/4 cup powdered sugar
  • 1 teaspoon cocoa powder
  • a few drops of plant based milk

COOKING INSTRUCTIONS:

  1. Preheat oven to 350.
  2. Prepare your filling adding half of the chopped chocolate, and the remaining ingredients to a small sauce pan. Bring to a boil, then reduce heat to simmer.  Cook for 5 minutes to allow sauce to thicken.  Remove from heat, and stir in the remaining chopped chocolate. Set aside to cool.
  3.  To make the dough, add flour, cocoa, butter, and salt to a food processor. Pulse until well combined.
  4. Add in the water one tablespoon at a time until a soft dough has formed. Pop dough in the fridge for 10-15 minutes.
  5. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife, and save the scrap dough. 
  6. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop-tart needs 2 rectangles. Roll out any scrap dough and repeat the process.
  7. Scoop a teaspoon of chocolate filling  onto a rectangle, and smear it around a bit in the middle, careful to not get too close to the edges. 
  8. Top the chocolate filled piece of dough with another rectangle of dough. I use a spatula to lift the rectangle and place on top. Use a fork to press, and seal the edges. 
  9. Place pop-tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.
  10. While pop-tarts are baking, mix together the glaze. If it is too thin you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.
  11. Once pop-tarts have cooled a bit, spread the icing and serve. You can also top with sprinkles. 

Yields 8-10 pop-tarts

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Classic Vegan Cranberry Scone

I love to bake, but my 12 year old daughter love to bake more. One of our favorite things to do together is veganize our favorite old treats. These scones are super simple to whip up. So simple that our daughter did the baking on these beauties. If a 12 year old can bake up a perfect batch of these cranberry scones, so can you!

I love to bake, but my 12 year old daughter love to bake more. One of our favorite things to do together is veganize our favorite old treats. These scones are super simple to whip up. So simple that our daughter did the baking on these beauties. If a 12 year old can bake up a perfect batch of these cranberry scones, so can you!

Ingredients:

  • 2 cups of all purpose flour
  • 8 tablespoons vegan butter
  • 1/3 cup sugar plus 1 teaspoon 
  • 1/2 cup plain vegan yogurt, I used  Kite Hill plain almyogurt 
  • 1 flax egg
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries 

Optional Icing:

  • 1/3 cup powdered sugar
  •  1 tablespoon diary free milk
  • 1/8 teaspoon vanilla extract

Instructions:

Preheat oven to 400 degrees

  1. In a medium bowl, combine 1/3 cup of sugar, flour, baking soda, baking powder, and salt. Mix well. 
  2. Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly.
  3. In a small bowl whisk the yogurt and flax egg.
  4. Add yogurt mixture to the dry mixture, and stir unitl combined. Knead until a smooth dough comes together. It will  seem dry and crumbly at first, but it will come together as you keep kneading.
  5. Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Sprinkle 1 teaspoon of sugar on the dough, then cut the circle into 8 triangles.
  6. Place scones onto a parchment paper lined baking sheet, and bake for 15-20 minutes. You can brush them with a little plant based milk before popping them into the oven to help them brown. We used oat milk, as it browns nicely, but you can use what you have. They are done once they are  light brown on top, and firm in the middle.
  7. Allow scones to cool. You can optionally top them with an icing drizzle once cooled. Just whisk the sugar and milk and drizzle over the tops of the scones.
  8. Store in an airtight container at room temperature. 

yields 8 scones 

Vegan Glazed Yeast Donuts

Sometimes you just want a donut! Am I right? So naturally we were on a quest to create an awesome glazed, yeast dough, krispy kreme-ish vegan donut. Once again aquafaba comes to the rescue as the perfect light egg replacer. These donuts are just about perfection in our opinion, and easier than you might think to make at home!

Sometimes you just want a donut! Am I right? So naturally we were on a quest to create an awesome glazed, yeast dough, krispy kreme-ish vegan donut. Once again aquafaba comes to the rescue as the perfect light egg replacer. These donuts are just about perfection in our opinion, and easier than you might think to make at home!

INGREDIENTS:

The Donuts

  • 4 cups all purpose flour

  • 3/4 cups aquafaba

  • 1/2 cup plus 2 tablespoons melted vegan butter

  • 1/4 cup sugar

  • 2 and 1/4 teaspoon dry active yeast

  • 1 cup plus 2 tablespoons plant based milk

  • 1/2 teaspoon salt

  • 2-3 cups of oil for frying, I use grapeseed but you could use whatever oil you normally fry with

The Glaze

  • 3 cups powdered sugar

  • 1/4 cup melted vegan butter

  • 1 teaspoon vanilla extract

  • 1/2 cup plant based milk, give or take

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COOKING INSTRUCTIONS: 

  1. Heat milk in microwave for 30 - 45 seconds. You want it warm, but not boiling hot.

  2. Add the warm milk, yeast, and sugar to the bowl of your stand mixer. If you do not have a stand mixer, add the contents to a large bowl. Let sit for 5 minutes to activate the yeast.

  3. After 5 minutes add the aquafaba, and melted butter to the mix. Next add the flour, and salt, and mix for 5 minutes on medium speed if using the stand mixer. If not using a stand mixer, then mix the ingredients together well in a bowl, then transfer to a floured counter top, and kneed the dough by hand for 5 minutes. The consistency of the dough should be soft, but not sticky.

  4. After the dough has been kneaded, place it in a lightly greased bowl and cover with plastic wrap. Pop it in the oven. You are NOT turning the oven on, just leaving it there to rise. If your oven has a dough proof setting you can turn that on. Leave dough to rise for one hour, or until it has doubled in size.

  5. Once the dough has finished rising, transfer to a lightly floured countertop. I like to divide the dough in half and work it in two batches. It makes it easier to roll out. Roll out one half of the dough to about 1/4 inch thick. Using a 3 inch circle biscuit or cookie cutter (or donut cutter if you have one) begin cutting circles. You will need to find something small to cut the center out with. We used the lid to our vanilla extract. Roll back out the scrap dough and continue cutting. Repeat with other half of dough. You should have a total of 2 dozen donuts.

  6. Place donuts on cookies sheets, and let rest for about 15 - 20 minutes. They will become bigger as they rest.

  7. While they are resting, heat 2 - 3 inches of oil in a deep skillet or medium sized pot.

  8. Once oil is hot, begin adding the donuts to the oil, 2 or 3 at a time. Fry the donuts for about one minute on each side. If you don't have enough oil in the pan, and they are hitting the bottom, they will easily burn. So make sure to use enough oil!

  9. Allow donuts to cool on a wire cooling rack, placed on top of a paper-towel-lined cookie sheet.

  10. Once all donuts are done frying, mix all of the ingredients for the glaze. If you find the glaze too thick, you can always thin it with some more milk.

  11. Dip one side of the donut in the glaze and place back on the wire rack to allow the excess glaze to drip off.

  12. It will only take a few minutes for the glaze to set, and for you to be stuffing your face with delicious glazed donut perfection!

Yields two dozen donuts.

Vegan Strawberry Pop-Tarts

I LOVE pop tarts! Love them. Over the years I have tried several variations of dough and filling. I settled on this dough because the little bit of extra butter gives them a nice flakey crust, somewhere between a pop tart, and a toaster strudel. If you don't like strawberries then I'm baffled, but its your pop tart, so fill it with any flavor jam you like. You can fill them with nut butter, maple butter, sweet vegan cream cheese....anything you want!

I LOVE pop tarts! Love them. Over the years I have tried several variations of dough and filling. I settled on this dough because the little bit of extra butter gives them a nice flakey crust, somewhere between a pop tart, and a toaster strudel. If you don't like strawberries then I'm baffled, but its your pop tart, so fill it with any flavor jam you like. You can fill them with nut butter, maple butter, sweet vegan cream cheese....anything you want!

INGREDIENTS:

  • 1 cup whole wheat flour

  • 1 cup all purpose flour

  • 3/4 cup vegan butter

  • a pinch of salt

  • 3 - 4 tablespoons ice water

  • 3 tablespoons Strawberry jam

  • 1/4 cup powdered sugar

COOKING INSTRUCTIONS: 

  1. Preheat oven to 350.

  2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

  3. Add in the water, one tablespoon at a time until a soft dough has formed.

  4. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife, and save the scrap dough.

  5. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.

  6. Scoop a teaspoon of strawberry jam onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges. ( this is where you are allowed to laugh at my careless smearing in the above picture..and notice in the next picture how that jam oozed out the sides when I pressed the edges of dough together....the whole do as I say, not as I do thing absolutely applies here)

  7. Top the jam covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges.

  8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20-25 minutes.

  9. While pop tarts are baking, mix together the powdered sugar with 1 teaspoon of jam and 1/2 teaspoon of water. If it is too thin you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.

  10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

Chocolate, Peanut Butter, Banana "Nice cream"

Banana "nice cream" is a pretty popular frozen treat these days. As it should be. It could not be easier to whip a batch of this yummy, and healthy frozen treat! I like to freeze our over-ripe bananas so that I always have some on hand when I get an ice cream craving. You can easily omit the chocolate and nut butter, and add some fresh strawberries or other fruit to the mix!

Banana "nice cream" is a pretty popular frozen treat these days. As it should be. It could not be easier to whip a batch of this yummy, and healthy frozen treat! I like to freeze our over-ripe bananas so that I always have some on hand when I get an ice cream craving. You can easily omit the chocolate and nut butter, and add some fresh strawberries or other fruit to the mix!

INGREDIENTS:

  • 5 - 6  sliced, frozen bananas
  • 1/4 cup plant based milk
  • 1/4 cup cocoa powder
  • 1/4  cup nut butter
  • vegan chocolate chips or coconut for sprinkling (optional)

INSTRUCTIONS:

  1. Place all ingredients into a high speed blender or food processor, and blend until completely creamy. You will likely have to pause blending to scrape sides, or move the mixture around a little with a spoon to get it to fully blend. If it still seems too thick, you can add a tiny bit more milk. Just don't add too much, because you want the mixture thick.
  2. Seve right away with whatever toppings you like.

Serves about 4.

Vegan Chocolate Chip Cannoli

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The Dough

  • 2 cups all purpose flour

  • 1 tablespoon sugar

  • 1/4 teaspoon salt

  • 2 tablespoons plus 2 teaspoons vegan butter, like Earth Balance

  • 1 egg replacement , we used store bought powdered egg replacement for this recipe

  • 1/2 cup dry white wine

  • enough oil for frying.

The filling

  • 1 package firm organic tofu (drained)

  • 1/2 cup powdered sugar

  • Juice from one lemon

  • 1 teaspoon cinnamon

  • 1/4 teaspoon salt

  • 1 teaspoon vanilla

  • 1/4 cup mini vegan chocolate chips

Instructions for the dough

  1. In a medium sized bowl, mix dry ingredients.

  2. Add in the cold vegan butter to the dry ingredients. Using your hands, mix the butter in until you have a rice like, crumble.

  3. Add the flax egg, and wine, and work mixture with your hands until a soft dough has formed. If it seems too dry, add another teaspoon or two of wine until it comes together.

  4. Flatten dough into a disk, and wrap in plastic wrap. Pop the dough in the fridge to rest while you make the filling.

Instructions for filling

  1. Add all of the filling ingredients EXCEPT the chocolate chips to a high speed blender, or food processor. Mix on high until filling becomes completely smooth.

  2. Once smooth, fold in the chocolate chips with a spoon. Place in fridge until ready to use.

Making the cannoli

  1. Remove dough from the fridge, and roll it out to about 1/8 of of an inch thick. You want the dough very thin.

  2. Cut 3-4 inch circles from the dough with a circle cookie cutter, or the rim of a drinking glass.

  3. You should be able to get about 20 circles from the dough.

  4. You will need a cannoli mold, OR you can make some with some aluminum foil (pictured above.) Take 4 sheets of foil, you want tear the foil at about 4 inches. So your sheets will be 4x12 inches. Start rolling the first sheet at the short end into a tight tube. Begin rolling that tube into another sheet, and so on, until all sheets of foil have been used up. Now you have a foil tube. You can make 3 or 4 tubes to make frying a little faster. The tubes get very hot so you will have to wait for them to cool each time before you start another batch.

  5. Heat a deep skillet (I just used a small/medium cast iron skillet) with an inch or two oil on medium heat.

  6. Take a circle of dough and wrap it around your mold. Brush the dough with a tiny bit of water at the seams to help seal them. Use your fingers to flare out the edges just a tiny bit.

  7. Take some metal tongs, and place the cannoli into the hot oil. Let cook for 15 to 20 seconds on one side, then turn it. It will begin to brown instantly. You only need to cook each one for a minute or less. Be carful because the foil tubes will hold oil. When you pick the cannoli up out of the pan, hold it vertically above the pan with your tongs, and allow the extra oil to come out before placing on a wire cooling rack.

  8. After a minute or so, allowing the cannoli to cool, grab the tube with the tongs in one hand, use a paper towel in the the other hand to help you carefully pull the cannoli off the tube. I like to place the still hot foil tubes on a plate, and stick them in the freezer for a few mintues to let them cool enough to handle before starting the next batch of cannoli shells.

  9. Repeat this process until you have fried all of the dough.

  10. Once all of the cannoli shells are done and cooled, fill a piping bag, or large zip lock with the filling. If using a zip lock, snip a corner with some scissors. Pipe the filling into the shells, and dust with some powdered sugar.

 The shells will store well at room temperature, so if not serving immediately, wait to fill the shells until ready to serve. 

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Southern Vegan Banana Pudding

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I am from the south, and in the south we eat banana pudding...not with cool whip, not with cream cheese, but with nilla wafers, bananas, vanilla pudding, and meringue. Anything else, and my Grandmama might have slapped you. Pre vegan, I made banana pudding all the time. Every holiday, every party. So naturally it was one of the first recipes I attempted to veganize. I won't lie, it took me MANY attempts, and a 12 year old baking wonder of a daughter to get it right. She perfected the vegan wafer, while I worked on the pudding. Topped with the most delicious aquafaba meringue, and you have a banana pudding your own southern Grandmama might be willing to try.

INGREDIENTS:

  • 5 - 6 ripe bananas, sliced

Vegan vanilla wafers

  • 2 1/2 cups all purpose flour
  • 1 cup vegan butter
  • 1 cup powdered sugar
  • 1/2 cup white sugar
  • 1 teaspoon salt 
  • 1 tablespoon vanilla extract
  • 1/2 cup plant based milk (oat milk works really well when wanting baked goods to brown, but any plant based milk will work)

Pudding

  • 3 1/2 cups almond milk, divided
  • 1/4 cup corn starch
  • 3/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt 

Meringue

  • Liquid from 1 can of chick peas
  • 2/3 cups sugar
  • 1/4 teaspoon cream of tarter

COOKING INSTRUCTIONS:

Cookies

  1. Preheat oven to 350 degrees.
  2. With an electric hand mixer, beat the butter, and both sugars, until soft and creamy.
  3. Add in the milk and vanilla, and mix into the sugar and butter . The batter will look weird, and separated, but will come back together, don't worry.
  4. Beat in the flour and salt a little at time until well mixed.
  5. Pour batter into piping bag, or a zip lock bag with a hole cut in the corner, and pipe one inch circles onto a cookie sheet lined with parchment paper.
  6. Bake cookies for 20-25 minutes.

Pudding

  1. In a medium sized pot, add 3 cups milk, vanilla extract, salt, and sugar.
  2. Heat on medium heat, and whisk until the sugar is disoloved.
  3. In a small bowl, whisk the remaining 1/2 cup of milk, and corn starch together until well combined, adding mixture to the pot.
  4. Whisk well, and continue stirring, letting the mixture simmer until it begins to thicken. Once it thickens, let simmer a few more mintues, and then remove from the heat.
  5. It may still seem a little thin, but will get thicker in the fridge.

Meringue

  1. Microwave the sugar and chickpea liquid for 30 seconds, stir and repeat in 30 second intervals, until the sugar is dissolved.
  2. Add the liquid, and cream of tarter to a stand mixer. If you do not have a stand mixer just make sure the mixture is in a nice big bowl, and use an electric hand mixer.
  3. Beat the mixture on high until it thickens, and stiff peaks form. You want it to look like a fluffy, glossy, perfect cloud of meringue! This can take up to 10 minutes, so don't give up if nothing happens for a while. It will get there.

Layering the pudding

  1. In medium sized glass serving bowl, one that can go into an oven, start by adding some pudding to the bottom, then a single layer of wafers, and finally a layer of bananas.
  2. Repeat layering until all ingredients are gone, then top with a thick layer of meringue.
  3. Turn oven to broil, and place pudding inside, keeping the oven door OPEN. You will have to watch the pudding the whole time because it only takes a second for it to burn to a crisp. Trust me, I've lived it.
  4. It will only take a few seconds for the peaks to begin to brown. Once they do, remove from the oven and let cool before serving. 
  5. Serve warm, or refrigerate for a bit if you prefer it cold.
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Grilled Peaches with Maple and Vegan Ricotta

These grilled peaches are such an easy, and delicious summer dessert. The warm sweet, and tart peaches, paired with the creamy maple ricotta is summer perfection. The next time you are grilling up dinner, toss on a few peaches, whip up some quick  tofu ricotta, and dessert is done in minutes.

These grilled peaches are such an easy, and delicious summer dessert. The warm sweet, and tart peaches, paired with the creamy maple ricotta is summer perfection. The next time you are grilling up dinner, toss on a few peaches, whip up some quick  tofu ricotta, and dessert is done in minutes.

INGREDIENTS:

  • 4 - 6 peaches
  • 1 package firm tofu
  • 3 tablespoons maple syrup
  • 1 lemon
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla extract
  • 1/4 cup sliced almonds  (optional)
  • More maple for drizzling

COOKING INSTRUCTIONS:

  1. Prepare peaches by rinsing with skin on. Cut peaches in half and remove pit.
  2. In a blender, or food processor, add drained tofu with juice from 1 lemon, maple syrup, vanilla, salt, and cinnamon. Process until completely smooth.
  3. Spray grates of grill with cooking oil, and heat.
  4. Spray or brush the cut side of the peaches with a little oil, and place face side down on the heated grill.
  5. Grill peaches for about 10 minutes, or until nice grill marks have formed.
  6. Flip peaches, and grill the other side for about 5 minutes.
  7. Remove from grill, and let cool for a few minutes.
  8. Add a scoop of the tofu ricotta in the dips of the peaches, sprinkle with almonds, and drizzle with maple syrup to serve.

Serves 4-6