Yes, you heard me correctly. Vegan Milk and Cereal Cake. I had this crazy idea to make a cake where the batter was filled with cereal and instead of frosting, I would use coconut milk whipped cream to give you the flavors of eating milk and cereal in cake form. Would this work? Does this work? Damn right it does. Not only does this work, it is amazing. You can use whatever kind of cereal you want, just make sure it is vegan.
There are an overwhelming amount of birthdays in my family in March. I wanted to find some way to honor them, something totally amazing to show some love. These vegan birthday cake ice cream sandwiches definitely do the trick! Cake batter ice cream is my favorite, there is a local old school soda fountain that has amazing vegan ice cream, and I love their cake batter ice cream. I was thinking I would make it easy by creating a no churn ice cream, and then make it even better by turning it into a sandwich!
On Valentine’s day, my mother in law took our daughter out to eat so that my husband and I could have a few minutes alone, which is pretty rare. She took our daughter to Dairy Queen for ice cream after they ate, and she came home eating her ice cream. It got me thinking about how much I loved Buster Bars when I was a kid. I can imagine by now you can pick up on my thought process. No non vegan food will hold me back. I shall make it vegan and I shall make it vegan immediately. So, you are welcome for these Vegan Buster Bars.
Carrot cake is amazing. I feel like we can all agree. Yes? Yes. Now that that is out of the way, let us talk about the best carrot cake type dessert I have ever tasted. These vegan carrot cake cheesecake bars. They are wonderful, and make me so happy! My daughter is a vegetarian, not vegan, so she eats eggs and dairy, and is free to taste many samples when we go to the store. She is a big fan of Costco on Sundays when they have a million samples. They had carrot cake the other day, and she ate two samples. I had to put a fake mustache on to get back in line(jk). Which got me thinking about how amazing carrot cake is.
It is Girl Scout Cookie Season again! It always inspires me! I was a Girl Scout when I was a kid, for like a month. I think I just really wanted in on that Girl Scout cookie action. When cookie season was over, I got really bored and wanted to quit. I guess that was a good indication of how my life would turn out. I should just wear a sign that says, “I am only here for the food”. Truth! So, this year, I have decided to make a adorable snack based on the Samoa cookies. These donut holes are baked, not fried, then one side is dipped in dark chocolate, the other in caramel and topped with toasted coconut and more dark chocolate. They are to die for.
I used my basic vegan vanilla cake donut recipe, then used a mini muffin pan to bake little donut holes. You can certainly just use a donut pan if you want, I just love how these little holes pop right in your mouth. Then I melted dark chocolate to dip one side, and made a super quick, super easy, vegan caramel for the other side, topped with coconut and then drizzled with more melted dark chocolate! Perfection!
My parents used to buy Girl Scout cookies when I was a kid, and the Samoas were always my favorite! I would try to hide one box away for myself! The chocolate, caramel and coconut combo is amazing. I add a bit more salt to my caramel as well to give it an extra depth! These come together with one bowl and bake in 10 minutes. While they are baking, you can quickly put together the remaining elements, and bam! The best f’ing donut holes ever!
Making all the toppings is a bit of work, but I promise it is worth it. They are also each so easy, the only reason I say it is a bit of work it is because there are 3 different elements to put on top. One is microwaved, so no skill required there, one is toasted, so also no skill either, and the caramel is just heated on the stove, you just have to keep your eye on it. No biggie! Have fun! Enjoy! And yay! for the Girl Scouts, and their damn delicious cookies!
- 2 1/4 C. All purpose flour
- 1 1/2 tsp. Baking powder
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1 C. Sugar
- 4 Tbsp. Flax meal+6 Tbsp. Water
- 1 C. Almond milk
- 1 tsp. Vanilla
- 3 Tbsp. Coconut oil,melted
- 1 C. Coconut cream
- 1 C. Coconut sugar, or white sugar
- 1 tsp. Salt
- 2 tsp. Vanilla
- 1 C. Coconut, shredded or flakes, toasted
- 8 oz. Dark chocolate, melted
- Toast the coconut, either in a toaster oven set on toast, for about 5-10 minutes until it gets golden brown, or in an oven set to 400 degrees for 5-10 minutes until they brown, Set aside.
- Preheat oven to 350 degrees.
- In a large bowl combine the flour, sugar, baking powder, baking soda and salt.
- Mix together the flax and water to make 2 flax eggs. Let thicken for a minute.
- Add flax eggs, almond milk, vanilla and melted coconut oil to the dry ingredients.
- Stir everything until fully combined.
- Using a prepared mini muffin pan, fill about 1/2 way.
- Bake at 350 degrees for 10 minutes.
- While the donut holes bake, make the caramel, add all the ingredients to a sauce pan, bring to a boil, reduce to a simmer, and let simmer for 3-5 minutes. Take off the heat. It will thicken as it cools.
- Once the donut holes are done, let cool. As they cool, melt the chocolate in the microwave in 30 second intervals, stirring after each interval.
- Once the donuts are cool, dip one side in chocolate, let firm up a bit, dip the other side in caramel, and top with toasted coconut. Drizzle more chocolate on top if you want.
- Let firm up,enjoy!
- I put the donut holes into the freezer once I dipped them in chocolate to help the chocolate harden faster and make it easier to dip in the caramel.
- I then put them in the fridge when they were complete to firm everything up so I could eat them quickly!
Guys, I was sick for like 3 or 4 months straight, seriously. I got bronchitis in October, and was sick pretty much until January. My kid was sick most of that time, oh lordy…it was a disaster up in here. I got a bit better in December, and thought I was fine. I went to New York City in December while I was feeling better, only to get really really sick again while I was in New York. My brother and I had brunch at Tipsy Parson, and I decided since I was starting to not feel great, I would partake of one of their winter drinks, because I knew it would help. So, I had their Hot Toddy! It was so delicious, I have had many Hot Toddies in my day, but this one was amazing. I actually felt better the remainder of that day! We went all over the place, I had energy, I had pizzazz! Then the next day, I crashed and had to go to the doctor, but that one Hot Toddy let me have one epic day!
So, I was talking to a lot of my friends the other day at a friend get together, and we talked about how we had all been sick for a long time. It seems like everyone I know has been sick this winter. I mentioned that Hot Toddies really helped me. One of my friends said she had done the same thing, and that a Hot Toddy saved her life.
So, here we are my friends(irl friends and internet friends alike), I made you all this vegan Hot Toddy cake! It is a tea infused spice cake with a whiskey, agave and lemon glaze and a whiskey icing! It is totally amazing! It may not have the same impact at drinking a Hot Toddy while you are sick, but I promise you won’t regret the decision to consume this perfect cake!
It is really easy to make, and really easy to eat! This is the perfect thing to bake before winter is over, and since we just got another cold blast in the East, you have plenty of time to chow down on some Hot Toddy cake this weekend!I hope you enjoy!
- 1 C. Almond milk
- 2 Black tea bags
- 1 C. Vegan butter, I use Earth Balance
- 1 1/4 C. Brown sugar
- 4 Tbsp. Flax meal
- 6 Tbsp. Water
- 2 tsp. Vanilla
- 2 C. All purpose flour
- 1 Tbsp. Cinnamon
- 1/2 tsp. Cloves
- 1 tsp. Salt
- 1 tsp. Baking powder
- 1/2 tsp. Baking soda
- 6 Tbsp. Whiskey
- 2 Tbsp. Agave
- 2 Tbsp. Lemon juice
- 1 C. Powdered sugar
- 2 Tbsp. Whiskey
- 1 Tbsp. Almond milk
- Preheat the oven to 350 degrees.
- Heat the almond milk in the microwave for about 1 minute so it is nice and hot.
- Add the tea bags to the milk and let steep for about 10 minutes while you prepare the remaining ingredients.
- In a large mixing bowl, cream together the vegan butter and brown sugar until nice and fluffy.
- In a small bowl combine the flax and water to make flax eggs. Set aside and let thicken for a minute.
- Add the flax eggs and vanilla to the butter mixture, and beat together again, until fully combined.
- In a separate bowl sift together all the dry ingredients, the flour, spices and baking soda and powder.
- Once the tea has steeped in the milk for about 10 minutes, remove the tea bags.
- Start adding the dry ingredients and the tea milk to the wet ingredients. Alternating until everything has been incorporated.
- Add the batter to a bundt pan prepared with non stick spray and flour.
- Bake at 350 for 40-45 minutes.
- Test to see if it the cake is done with a toothpick.
- While the cake cools, make the syrup, add all the syrup ingredients to a sauce pan, and simmer for about 5 minutes.
- Once the cake is cool, flip out onto a serving plate, poke a bunch of small holes in the top with a tooth pick, and pour the syrup over. Let absorb for a few minutes.
- Then whisk together the icing ingredients and drizzle over the top.
This vegan blood orange frozen yogurt is everything. Do you have to use blood oranges? No, you can use any kind of citrus, but the blood oranges are absurdly delicious and beautiful! I grew up in South Florida, and in my home town, there are one million citrus groves. One of the groves close to where I grew up is called Nokomis Groves. They sell all their beautiful citrus right there, and they ship it. They also sell citrus flavored soft serve, and it is glorious!
Citrus flavored ice cream and yogurt is not something that you see very often, and I have to wonder why. It is incredible. I see a lot of sorbet in lime and lemon and orange flavors, but no creamy based treats! This is very questionable. So in the spirit of citrus season, here is the best gosh darn frozen yogurt ever.
Why you ask is this the best? Let’s make a list, 4 ingredients, vegan, refined sugar free option, so easy, gluten free, and a dessert you can totally feel great about eating! If you can’t find blood oranges, regular oranges would work just fine. Or any other citrus, just keep in mind you may want to add more agave depending on how sour your citrus choice is. For grapefruit, lemon and lime, I would add more sweetness for sure. The blood oranges are super sweet already, so you can cut back a little if you want.
The prep time on this is a few hours simply because you need to freeze the oranges first, but the actual active time you need to work on this is like 5 minutes. Once the oranges are frozen, you just have to throw everything into a food processor, freeze it, and then eat it all up!
What is your favorite citrus? I love this season, when all the amazing varieties are available, I got some heirloom oranges the other day, and they were amazing! I eat so many oranges, grapefruits, lemons and limes, oh and pomellos, everything! I will never get scurvy, that is for sure! I hope you enjoy!
- 2 C. Blood oranges, or other citrus of choice
- 2 Tbsp. Agave nectar
- 1 tsp. Lemon juice
- 1/2 C. Vegan yogurt, any kind of dairy free yogurt alternative, I used Daiya Greek style yogurt
- Peel and cut oranges into small segments.
- Place into a plastic container and freeze for at least 2 hours.
- Once the oranges are frozen, place them and all the other ingredients into a food processor, blend on high until completely smooth and creamy. It might take 5 to 10 minutes.
- Once completely smooth, place into a container, and freeze again for at least 2 hours or until firm.
- Serve whenever you are ready, keep in the freeze!
- If you are using a citrus that is more sour, you probably want to add more agave.
- You can use your favorite vegan yogurt, soy, coconut, almond, they all worked great!
- I used a peach flavored yogurt, but if you want no refined sugar, pick a plain yogurt. I just picked peach because I thought it would complement the oranges. Use whatever flavor you want.
- I recommend keeping in a container with a lid so you don't get freezer burn!
Hi, my name is Lauren and I am addicted to coconut bacon. I can’t stop eating it, and while I wouldn’t call it a “problem” necessarily, I have been putting it on everything lately. Nothing is more deserving of a roll in coconut bacon, than these chocolate dipped bananas. The combination of the banana, chocolate, nuts and bacon flavor is the greatest thing of all time.
Sweet and salty is my jam! That is pretty much all I crave. These are a great healthy alternative to when you are craving that junk food flavor. Also, I’ll just say it, great PMS food! This recipe is 7 ingredients and takes maybe 20 minutes. With the addition of the coconut oil to the chocolate dip, they harden really fast. So you can be snacking super quickly!
I have always loved frozen chocolate bananas, so I really wanted to up my frozen banana game. This is the ultimate indulgence. Somehow my brain told me to feel guilty about eating these, and I had to remind myself that they are really pretty good for me. They are so decadent, my brain couldn’t tell the difference.
This is the easiest dessert of all time. I am pretty confidant that anyone can cut and dip a banana in chocolate and then top it with a little extra. Perfect any time, breakfast, snack, dessert. These are something you will want to make a batch of and have on hand. I just keep them in the freezer, and grab one when that salty sweet craving hits me. Then I feel pretty damn good about myself!
Go forth now, and get yourself some bananas, I recommend using not super ripe ones, they need to be a little firm so you can put a stick in the center, and then dip them in chocolate. If they are too ripe, they will fall right off the stick. So, this is a good thing to do right after purchasing the bananas. Have fun, kids! Love you lots!
- 2 Bananas, still firm
- 8 oz. Dark chocolate
- 1 tsp. Coconut oil
- 1/3 C. Nuts, chopped fine. I used pecans, but any nut would be good
- 1/2 C. Unsweetened coconut flakes
- 1/2 Tbsp. Liquid aminos(I used Braggs), soy sauce or tamari
- 1/2 Tbsp. Maple syrup
- 1 tsp. Liquid smoke
- Popsicle sticks
- Preheat the oven to 350 degrees.
- Cut bananas into small chunks, 5-6 per banana. Put Popsicle sticks into the banana chunks, and put into the freezer while you prepare everything else.
- In a small bowl, combine the coconut flakes, amino acids, maple syrup, and liquid smoke. Toss until fully coated. Place in a single layer on a pan lined with parchment paper, and bake at 350 degrees for 10-12 minutes until nice and brown and crispy.
- While the coconut is baking, melt the chocolate. Place in a microwave safe bowl and microwave for 30 second intervals. Stirring after each 30 second interval until melted completely. Add the coconut oil, and stir until smooth.
- Once the coconut bacon is done, chop the bacon, and place on a plate.
- Put the chopped nuts on a separate plate.
- Remove the bananas from the freezer, dip into chocolate and then either roll or sprinkle with nuts and coconut bacon.
- Stick back into the freezer until hardened, it should only take a few minutes.
- Keep in the freezer, they will stay for 5-7 days.
- If you want to be completely gluten free, opt for the liquid aminos or tamari.