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Desserts

Vegan Chocolate Peppermint Truffle Tart

by 2 Comments

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Who doesn’t love chocolate and peppermint merged together in sweet harmony? The answer, my four year old daughter, but no one else. She thinks peppermint is “too spicy.” I on the other hand(and everyone else), think it is a quintessential part of the holiday season, and one of my favorite flavors. This tart is only 6 ingredients, the filling is made with agave instead of refined sugar, and I made my crust gluten-free! No one will be able to tell! This is one of the most decadent desserts ever. It needs to chill for a few hours, but the actual process of making this tart takes maybe 15 minutes! I think this is a must have for any holiday party you attend. Especially the ones where you know there will be no healthy desserts!

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The chocolate peppermint filling for this tart is literal perfection, just the right amount of peppermint, just the right amount of sweetness. The crust is crunchy and the exact texture contrast this tart needed.  I think you will find this is going to be a new holiday staple in your house, once you give it a try. I am pretty sure my husband will be requesting many of these in the next month!

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So, I made this crust gluten free just by using gluten free chocolate sandwich cookies, but you can use whatever you want. Even a graham cracker crust made the same way would be delicious, I just really wanted that super luscious double chocolate flavor. The beautifully smooth and creamy chocolate filling is made so gorgeous with the help of coconut cream. Damn it, I love Trader Joe’s. Their coconut cream is so thick, the things it can accomplish are insane! dsc_0052

This tart did not last long, I can tell I have a winner when my husband takes one bite of something and declares “this will not last until tomorrow”.   That is exactly what happened when I gave him a bite of this to try. Not only does he have super creative, awesome ideas himself, but he is also my taste tester! I am pretty sure he loves that part of his job!

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I hope you all do some great cooking and baking this holiday season! This is my favorite time of year, it is totally acceptable for me to over feed everyone I know. You definitely want to be my friend around November and December, I will give you all the goodies! The rest of the year I am a real jerk, jk. Love to you all, and happy food adventures!

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Tools I Used:
Fox Run Preferred Non-stick Rectangular Quiche Pan w/ Removeable Bottom, 14″ X 5″
Fox Run Preffered Round Quiche Pan w/ Removable Bottom
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Hamilton Beach 12-Cup Stack and Snap Food Processor (70725A)

 

Vegan Chocolate Peppermint Truffle Tart

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Created by Lauren Hartmann on November 24, 2016

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 3h 30m
  • Serves: 5
  • Yield: 1 Large Tart
  • Category:

Ingredients

Crust

  • 30 Gluten free or regular chocolate sandwich cookies (I used Trader Joe’s Gluten free Joe Joe’s)
  • 1/4 c Vegan butter, I used Earth Balance (melted)

Chocolate filling

  • 1 Can of Coconut Cream, just the solid cream part (I used Trader Joe’s)
  • 3 c Dark Chocolate, make sure it is vegan
  • 1/2 tsp. Peppermint extract
  • 1/4 c Agave nectar

Instructions

  1. Preheat oven to 350.
  2. In a food processor, process the chocolate sandwich cookies and melted vegan butter. Pulse for a few minutes until the cookies become a fine crumb texture and it starts to comes together and form a ball.
  3. Press into a prepared tart pan that is either circular or rectangular, just make sure it has a pop out bottom. Bake at 350 for 10 minutes.
  4. While the crust is baking, using a double boiler, add all the filling ingredients to the top portion of your double boiler(I have a special double boiler pot, but you can just set a heat resistant bowl on top of a small pot filled with a bit of water and brought to a boil) Stir constantly until the chocolate is fully melted and everything is smooth and shiny. This will take a few minutes.
  5. Once the crust has baked, remove from oven, pour chocolate mixture into the crust. Smooth out evenly, and place in fridge. Chill for at least 3 hours before serving. Serve with dairy free whipped cream and some chopped candy canes!
  6. I recommend keeping this in the fridge until you are ready to serve! Slice and enjoy!
Source: Rabbit and Wolves
 
 

Vegan Eggnog Cookies

by 5 Comments

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This may be ambitious, but I have decided to do 12 days of  vegan Christmas cookies. This is my day one entry, vegan eggnog cookies! I will be posting other recipes in the next few weeks, not just cookies. However, I will be posting 12 individual cookie recipes, and when they are all finished, I will post a quick reference guide so that you can easily find all of them! I think this is a perfect start, these warm spiced cookies with the best dang vegan frosting ever on top are so festive and delicious, you will be glad this recipe makes 3 dozen cookies so you can share with all your loved ones.

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Super simple and perfectly light and fluffy, these cookies taste exactly like biting into eggnog, and it is awesome! I am really excited about adding these to my Christmas cookie repertoire.  I have a big list of cookies to make, but I picked these to do first because I was so excited about this idea.  I have a seen a lot of vegan eggnog lately, so I realized how popular it was becoming. So, I think you will find it pretty readily available at any store. It made a perfect replacement for the nut milks I usually put into my baked goods.

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A bit of extra spice in the batter and a sprinkle of cinnamon on top, make these the ultimate holiday cookie. I don’t know about you, but I am definitely getting in the holiday spirit. It is starting to get super cold outside and I freakin’ love it.

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I hope you enjoy day one of my 12 Days of Vegan Christmas Cookies! I have a lot more great ideas coming at you!

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Vegan Eggnog Cookies

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Created by Lauren Hartmann on November 22, 2016

  • Prep Time: 15m
  • Cook Time: 15m
  • Total Time: 30m
  • Serves: 12
  • Yield: 36 Cookies
  • Category:

Ingredients

Cookie Dough

  • 2 1/4 c All purpose flour
  • 2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 tsp. Salt
  • 1/2 c Vegan butter, I use Earth Balance
  • 1/2 c Sugar
  • 1/2 c Brown sugar
  • 4 tbsp. Flax meal
  • 6 tbsp. Water
  • 1 1/2 tsp. Vanilla
  • 1/2 c Vegan Eggnog, I used Califia Farms

Eggnog frosting

  • 1/2 c Vegan butter
  • 1/2 c Vegetable shortening
  • 3 c Powdered sugar
  • 3 tbsp. Vegan eggnog
  • 1 tsp. Vanilla
  • 1 tsp. Salt

Instructions

  1. Preheat oven to 350.
  2. In a medium mixing bowl, sift together all the dry ingredients. The flour, spices, baking soda and baking powder. Set aside.
  3. In a large mixing bowl, cream together the vegan butter and sugars.
  4. In a little bowl, mix together the flax meal and water to make flax eggs. Let sit for a minute, then add to the sugar mixture. Add the vanilla and vegan eggnog.
  5. Start adding the dry ingredients to the wet slowly, mixing each time until fully incorporated.
  6. Place small scoops of cookie dough onto a prepared baking sheet. Bake at 350 for 12-14 minutes.
  7. While cookies are baking, in a medium mixing bowl, make the frosting. Add the vegan butter and shortening to the bowl and whip, add the powdered sugar, then the eggnog, vanilla and salt. Whip until fluffy about a minute or two.
  8. Let the cookies cool completely, and then spread with frosting and enjoy!
Source: Rabbit and Wolves
 
 

Vegan Salted Nut Fudge

by 1 Comment

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I don’t love fudge, but I really want to. The concept is great and it is so incredibly easy, I have always wanted to love fudge. It has just always been so overwhelmingly sweet and rich, that I can really only take a tiny nibble. Fudge always reminds me of being in mountainous tourist towns, where they have a million different fudge shops and will give you samples of their sickeningly sweet fudge that comes in hundreds of different flavors. I wanted my fudge to be different, a little less sweet, a little healthier, and something super easy you can make for the holidays.

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I wanted to make this recipe sweet, but not too sweet, so the only added sweetener is maple syrup. The cream base is coconut cream, which makes it lighter and not so rich. The extra salt really cuts through the richness as well. The crunch of the nuts gives it an amazing texture contrast. All and all, I must say, I finally love fudge. I would be totally proud to give this away to my friends and family.

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This recipe is pretty fool proof, and takes about 5-10 minutes of actual work. It needs to be chilled for a few hours before cutting and serving, but you can make this with almost no effort(which is my cup of tea). You need a double boiler, which I have a double pot, that is specifically designed for that, but if you don’t have one, you just need a sauce pan with a bit o’ water and a heat proof bowl to put on top. Once everything is melted together and the nuts are added, you just pour into a pan and chill. That is it. No way to mess this up!

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Thanksgiving is in a week, holy crap. I will do my best to get you all some super tasty plant based holiday recipes so you don’t feel left out of all the food festivities and you can impress your omnivore friends! Let me know as always if you have any requests. Things you have been craving for the holidays, or things that will make your holiday season better! I am going to be giving friends and family cookie tins, and only really buying stuff for my kid this year. So follow along on my totally cool cookie journey! I hope you enjoy!

 

Tools I used:
ExcelSteel 579 3-Piece Stainless Steel Boiler, 2.5-Quart
Wilton Perfect Results 8-Inch Square Cake Pan

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Vegan Salted Nut Fudge

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Created by Lauren Hartmann on November 18, 2016

  • Prep Time: 10m
  • Cook Time: 3h
  • Total Time: 3h 10m
  • Serves: 8
  • Yield: 2 dozen small squares
  • Category:

Ingredients

  • 1 14oz. Can coconut cream
  • 3 c Semi-sweet Chocolate (make sure it is vegan)
  • 1/4 c Maple syrup
  • 1 tsp. Vanilla
  • 3 tsp. Salt
  • 1 1/2 c Nuts, I used pecans and walnuts (chopped)

Instructions

  1. Using a double boiler, add the coconut cream, chocolate, maple syrup, vanilla and 1 tsp. salt to the top bowl. Simmer the water in the bottom of the double boiler on medium low. Stir frequently until the chocolate is completely melted and everything is incorporated and the fudge sauce looks smooth.
  2. Turn off the heat and stir in the chopped nuts.
  3. Pour into a pan prepared with non stick spray and parchment paper. I would use an 8×8 or maybe a little larger so you get nice thick fudge. Sprinkle the top with the remaining 2 tsp. of salt.
  4. Chill in the fridge for at least 3 hours. When the fudge has set completely, cut into squares and serve. I would recommend keeping the fridge for storage. Enjoy!
Source: Rabbit and Wolves
 
 

Vegan Crispy Pecan Pie Squares

by 20 Comments

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Here’s the deal, these are literally one of the most addictive things I have ever had. I love pecan pie, but I am not super into the the fact that the majority of the recipe for pecan pie is corn syrup. These contain no corn syrup, as well as of course, no eggs or dairy. I was thinking about making something with the flavor of pecan pie, but crispy and crunchy, and a little bit healthier. My husband loves these pecan squares that they bake in house at one of our locally owned health food co-ops. So, I thought something similar to that would be a good place to start. I made my husband taste test them for me, not only did he say they tasted exactly like the ones he loves, but then took about 6 squares and walked a away!

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Many times, I have to test things multiple times before they come out right, and I feel comfortable that this it is the best product. Before I share the recipe with all of you, I want to be sure. This recipe is so simple, and I used my basic vegan shortbread crust, which is perfect for so many different things, and the whole recipe only requires 7 ingredients. This was a first time perfection, which almost never happens to me, but I actually couldn’t find anything I wanted to change. I decided these were so perfect and so incredibly fool proof, that I am going to be bringing these to my Thanksgiving potluck, and I must suggest that you do the same. This recipe makes a huge batch that you can share with family and/or friends.

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I promise, even if you have never baked before, you can pull this off. It is pretty much impossible to mess up. Also, I think this is a great answer to anyone who tells you “I hate vegan food!” Let me assure you I have heard this before, and my answer is, it’s not just smoothie bowls and salads. I can make anything plant based. I do love me some smoothie bowls and salads, but I want to make sure I have everyone covered here. These are an amazing rebuttal.

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I hope you have a fantastic Thanksgiving next week, and I will be posting a lot more Thanksgiving and holiday season recipes for all your plant based holiday needs!  I hope you enjoy!

Tools I used:
OXO Good Grips Non-Stick Pro Jelly Roll Pan, 10″ x 15″
Cuisinart Chef’s Classic Stainless Saucepan with Cover, 1 1/2 Quart

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Vegan Crispy Pecan Pie Squares

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Created by Lauren Hartmann on November 16, 2016

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h
  • Serves: 12
  • Yield: 24 squares
  • Category:

Ingredients

Crust

  • 1 c Vegan butter( I use Earth Balance)
  • 2/3 c Sugar
  • 2 2/3 c All purpose flour
  • 1 tsp. Salt

Filling

  • 1/2 c Vegan butter
  • 1/3 c Maple syrup
  • 1 c Sugar
  • 3 tbsp. Coconut cream(I use Trader Joe’s)
  • 1 tsp. Salt
  • 2 1/2 c Pecans,roasted and chopped

Instructions

  1. Preheat oven to 350.
  2. Make the crust first, add all the crust ingredients into a medium mixing bowl and crumble together. I recommend just using your hands.
  3. The crust will be nice and crumbly, but will form a ball if pressed together. Crumble into a prepared sheet pan, either a 9×13 or a 10×15. I prefer a large pan so they are thin enough that they get nice and crispy.
  4. Press evenly into the pan and bake at 350 for 20 minutes.
  5. While the crust is baking, add all the filling ingredients to a medium sized sauce pan and heat on medium until the sugar dissolves and everything is fully incorporated. Stir, and let simmer for 3-4 minutes. Turn off heat and let sit until the crust is done.
  6. After the crust has baked for 20 minutes, pull out of the oven, if there are some bubbles in the crust poke the crust with a fork. Pour the pecan filling over the crust and put back in the oven.
  7. Bake for another 20 minutes. Let cool completely and then cut into small squares!
Source: Rabbit and Wolves
 
 

Vegan Cranberry Orange Bread

by 4 Comments

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Cranberries are totally awesome, totally versatile and totally in season! I am in love with how tart they are, they pair so well with sweet and savory dishes, but of course, I love my sweets. I have been checking the store every week to see if they had stocked the fresh cranberries yet, and finally, last week, they had them! Fresh cranberries are so completely different than dried cranberries, they are like a different fruit. Dried sweetened cranberries taste like nothing but sugar to me and are actually pretty high in calories. So, I love when I get the option to use fresh cranberries. I knew I needed to make them shine in a recipe for my Fall and Winter repertoire.

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When I was 18, I had a pretty crappy boyfriend who had a super awesome mom! She taught me so many cooking and baking tricks, I think I only dated this guy for a long because I really liked his mom! She was the first person that I made fresh homemade cranberry sauce with. Until that time, I thought everyone just got it out of a can. When she showed me how easy it was, I knew I would never eat cranberry sauce out of a can again. She always added orange juice and orange zest to it. The perfect flavor combination, seriously, whoever paired cranberries and oranges together first was a genius

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I knew I wanted to do some savory dishes with cranberries this year, but I also wanted to come up with an orange and cranberry combo that was not only really delicious, but really easy. This would be great to have ready for guests coming to stay with you for the holidays, or just for your self, because you may not want to share. This is perfect for breakfast. And lunch. And dinner.

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This bread is so moist, yet crispy on the outside. Tart and sweet, but not too sweet, the perfect balance. I toasted some and put some vegan butter on it and holy crap, I feel like the holidays are here! My four year old daughter ate a slice and said “this is delish, may I have another piece?” I feel very proud of myself when my picky eater likes what I make.

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I hope you enjoy, I bet this would be amazing with a Vegan Gingerbread Latte!

Tools I used:
Good Cook 9 Inch Ceramic Loaf Dish, Red
KitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red
Wilton 2105-6813 Perfect Results Nonstick Cooling Grid, 16 by 10-Inch

 

Vegan Cranberry Orange Bread

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Created by Lauren Hartmann on November 8, 2016

  • Prep Time: 15m
  • Cook Time: 45m
  • Total Time: 1h

Ingredients

  • 1/4 c Vegan butter, I use Earth Balance
  • 2/3 c Brown sugar
  • 1/3 c White sugar
  • 1 Flax egg (2 Tbsp. flax meal+3 Tbsp. water=1 egg)
  • 2 tsp. Orange zest
  • 1/4 c Orange juice
  • 2 c All purpose flour
  • 1 1/2 tsp. Baking powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 1/2 c Almond milk
  • 1/2 tsp. Apple cider vinegar
  • 1 c Cranberries, fresh

Instructions

  1. Preheat oven to 375 degrees.
  2. Make your flax egg by mixing the flax meal with water set aside. Make your vegan buttermilk by mixing the almond milk and apple cider vinegar together and set aside.
  3. In a large mixing bowl, cream together the vegan butter and sugars. Add the flax egg and orange zest. Mix together until fully incorporated. Add the orange juice and combine.
  4. In a medium bowl, sift all the dry ingredients together. Begin adding the dry ingredients and almond milk mixture to the wet ingredients, alternating between the dry ingredients and the almond milk until it is all full combined.
  5. Cut the cranberries in half and then fold into the batter. Pour into a prepared bread pan. Bake at 375 for 40-50 minutes. Serve with vegan butter, jam or just plain!
Source: Rabbit and Wolves
 
 

Vegan Apple Crisp Shortbread Tart

by 1 Comment

 

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Tis the season for apple crisps, right? I have seen so many apple crisp recipes flying around the past few weeks, I thought I would take a crack at it. Lauren style.  I love a good apple crisp, I just wanted to make it as easy and delicious as possible, while of course making it all plant based. This literally tastes like Fall became a food, and it really wants you to eat it! I also really love apples, they are one of the only foods  on the planet that I can always eat. There are so many different varieties, sweet, crisp, tart and all are oh so beautiful! You can use any kind of apple for this recipe, I just went with the tart Granny Smith flavor because I thought it would pair well with the sweetness of this incredible shortbread crust.

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I started with a moist, yet crisp and flaky shortbread crust, first because it is easier than any other crust to pull of. It gets crumbly and then you can just press it into the pan of your choice. Secondly, because it is my favorite. So, buttery and sweet. The perfect accent to any dessert. You can use this basic vegan shortbread crust for any recipe you want! I then put not only one layer of brown sugar crumble, but two. First, I put it on top of the crust, a layer of apples, and then, you guessed it, more crumble. The apples are tossed in a really simple flour mixture to flavor them and keep them from getting too liquidy.

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All of this comes together to create the perfect treat. It did not make it through the night in my house, and I bet the same would happen to you. I brought this over for a family gathering, and there is literally nothing better than sitting outside on a crisp Fall evening enjoying vegan apple crisp with my loved ones. Some people added some vanilla ice cream to it, I just ate a slice out of my hand and loved every single minute of it!

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Crispy, sweet and tart. Go pick some apples and get started on this incredible vegan dessert immediately. Fall will be over before you know it. I wait all year to work on pumpkin and apple recipes, it makes my heart so happy. I really throw myself into this season, it is my very favorite. We still have so many exciting Fall things to look forward to, but this should definitely be on your to do list!

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I hope you enjoy!

Tools I used:
OXO Good Grips Adjustable HandHeld Mandoline Slicer
Fox Run Preferred Non-stick Rectangular Quiche Pan w/ Removeable Bottom, 14″ X 5″
Stainless Steel Mixing Bowls by Finedine (Set of 6) Polished Mirror Finish Nesting Bowls ¾, 1.5,3,4,5 and 8 Quart – Cooking Supplies

 

Vegan Apple Crisp Shortbread Tart

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Created by Lauren Hartmann on October 25, 2016

  • Prep Time: 20m
  • Cook Time: 50m
  • Total Time: 1h 15m
  • Serves: 6
  • Yield: 1 Tart
  • Category:

Ingredients

Shortbread Crust

  • 1/2 c Vegan butter( I use Earth Balance)
  • 1/4 c Sugar
  • 1 tsp. Vanilla
  • 1 tsp. Salt
  • 1 c All purpose flour

Apple Filling

  • 3 Apples, sliced really thin
  • 3 tbsp. Sugar
  • 1 tsp. Cinnamon
  • 1/2 tsp. Nutmeg
  • 3 tbsp. All purpose flour

Brown sugar crumble

  • 1/2 c All purpose flour
  • 3/4 c Brown sugar
  • 2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg
  • 1/4 tsp. All spice
  • 1/4 tsp. Cloves
  • 1 tsp. Salt
  • 1/4 c Vegan butter, melted

Instructions

  1. Preheat oven to 350 degrees.
  2. Make the crust. In a medium mixing bowl, cream together the vegan butter, sugar and vanilla. Add the salt and flour. Mix together until fully combined. Press into a prepared tart pan. You can use a long rectangle, a square or a circle. It’s up to you!
  3. Poke holes in the crust with a fork and bake by itself for 10-15 minutes while you prepared the filling and crumble.
  4. Prepare filling, slice apples really thin, if you have a mandoline, that works best! Toss apples with remaining filling ingredients, and fully coat all the apples. Set aside.
  5. Prepare crumble, Mix all the dry ingredients together and pour melted vegan butter over and stir. Then crumble with your fingers.
  6. When crust is mostly baked, it won’t be completely done, take out of the oven. Put a layer of crumble on top of the crust, then layer the apples in a whatever pattern you would like, I just laid them slightly on top of each other. Then more crumble on top of that.
  7. Put back in the oven and bake at 350 for another 30-35 minutes. Enjoy with some vegan vanilla ice cream, or vegan whipped cream or just plain, you won’t be sorry!
Source: Rabbit and Wolves
 
 

 

Vegan Molten Chocolate Mug Cake

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One of the biggest complaints I hear from people trying to permanently adopt a vegan diet, is that they can’t cook or bake, and there are no ready made options for them. So they fall of the wagon because they crave something and can’t make it themselves. Well, I want to change that. As well as my more advanced recipes, I really want to start working on lots of options for those who either don’t know how to cook or bake, or just don’t have the time. This is one of those recipes. I have been brainstorming about things anyone can make, even with a tiny kitchen or a college kid trying to stick to a vegan life living in a dorm room. This takes five minutes, anyone can do it, and all you need is a microwave.

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Chocolate is my weakness, my kryptonite. I have to set myself up for success, and that is knowing, I need something a little sweet after dinner. That can be fruit or something really healthy, but sometimes I just need some chocolate cake. I need a quick healthy option, so I don’t have a serious craving and go really crazy and eat something that will make me feel sick and regret all of my decisions! I know myself and my body and brain, and how they work together, and sometimes the best idea for me is to have plan. A plan for the times that I really, really need chocolate!

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Not only is this a super moist and fluffy cake, I took it up a notch by adding some dark chocolate to the center, and when your spoon dives into the middle of this amazing cake, you get an extra special treat, with a beautiful lava flow of dark sweet goodness. I can’t tell you what a dream come true this is for me, I have been dying for a quick luscious dessert that will satisfy any craving. Plant based and refined sugar free, this is something to enjoy and not feel guilty about. I threw some vegan vanilla ice cream on top, and holy crap, your taste buds will never know this was a five minute vegan dessert! You literally mix everything in a mug, throw it into the microwave for a couple of minutes, and out pops magic, I swear, it must be magic!

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I dare you to find an easier dessert! I would like to also suggest that it is one of the best chocolate cakes as well. I was just glad I decided to make this a single serving, because I would have eaten more! This also takes me back to my single days living by myself and trying to figure out how to make fantastic meals for one. Here is a good way to take care of yourself, have your cake!!! I hope you enjoy! Adapted from The Food Network.

Vegan Molten Chocolate Mug Cake

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Created by Lauren Hartmann on October 21, 2016

  • Prep Time: 3m
  • Cook Time: 2m
  • Total Time: 5m
  • Serves: 1 perspn
  • Yield: 1 mug cake
  • Category:

Ingredients

  • 2 tbsp. Vegan butter( I use Earth Balance)
  • 3 tbsp. Coconut cream ( I use Trader Joe’s)
  • 1 Flax egg ( 2Tbsp. Flax meal+3 Tbsp. water=1 egg)
  • 3 tbsp. All purpose flour
  • 4 tbsp. Coconut sugar or other sweetener of choice
  • 2 tbsp. Cocoa powder
  • 1/4 tsp. Vanilla
  • 1 tsp. Salt
  • 1 oz Dark chocolate

Instructions

  1. Make your flax egg and set aside.
  2. In a large mug, melt the vegan butter in the microwave for about 15-20 seconds. Let cool just a bit and stir in the coconut cream and flax egg. Make sure it is combined well.
  3. Stir in the flour and sweetener. Then stir in the cocoa, salt and vanilla.
  4. In the center of the batter, place a 1 oz. chunk of dark chocolate(or more if you want)
  5. Microwave for 2-2 1/2 minutes. I ended up doing about 2 minutes and 15 seconds. Throw some vegan ice cream or vegan whipped cream on top and enjoy!
Source: Rabbit and Wolves
 
 

 

Vegan Apple Cider Pecan Cookie Cake

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Apples and pecans are a super legit combo. I feel like most things that are in season at the same time go pretty well together. However, I think I found one of the most legit combinations of flavors. This mix of spiced apple cider and pecans in cookie cake form is amazing. I made it even more delicious with the edition of the vanilla frosting, but just the wonderful marriage of apples and pecans is to die for.

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My husband and my anniversary is next week, we have been married for five totally awesome years. Where am I going with this? One of my husband’s all time favorite desserts is any type of cookie cake. So in honor of our upcoming fifth anniversary, I got to thinking about how much I have learned about him and what it takes to have a successful happy relationship. I also began to think about the things my husband loves. So, cookie cakes were on my mind, as well as of course FALL!!!!!!

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Thus, I have brought together two of the greatest things of all time, cookie cakes and Fall! This is light and fluffy while maintaining it’s moisture. The contrasting textures between the soft cookie and the crunchy pecans is glorious. Warmed up and served with some vegan vanilla ice cream, forget about it! The apple cider gives it a light apple flavor making the pecans shine and giving it a similar taste to a pecan pie, which I am also totally in love with and will be working on some more pecan pie type recipes very soon!

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Now I know I say most of my recipes are easy to make, even if you aren’t an experienced cook or baker, but I think this one might be the most simple recipe I have made. You can do this very quickly, without much hassle or clean up. I am quite certain, anyone can make this recipe, and look like a super bad ass (which is my goal in life). My husband loved the cookie cake inspired by our five years as a married couple! I hope you enjoy!

 

Vegan Apple Cider Pecan Cookie Cake

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Created by Lauren Hartmann on October 19, 2016

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m
  • Serves: 8
  • Yield: 1 large cookie cake
  • Category:

Ingredients

  • 1/2 c Vegan butter( I use Earth Balance)
  • 1/2 c White sugar
  • 1/4 c Brown sugar
  • 1 tsp. Vanilla
  • 1 Flax egg( 2 Tbsp. flax meal+3 Tbsp. water=1 egg)
  • 2 c All purpose flour
  • 1 1/2 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 1 1/2 tsp. Cornstarch
  • 1 tsp. Salt
  • 1/2 c Apple cider ( Trader Joe’s has an amazing spiced apple cider)
  • 3/4 c Pecans, chopped

Vanilla Frosting

  • 1/2 c Vegan butter
  • 1/2 c Vegetable shortening
  • 3 c Powdered sugar
  • 2 tsp. Vanilla
  • 1 tsp. Salt

Instructions

  1. Preheat oven to 350.
  2. In a large mixing bowl, or stand mixer, cream together vegan butter and sugars. Add the flax egg and vanilla.
  3. In a separate bowl, sift all the dry ingredients together.
  4. Start adding the dry mixture and apple cider to the vegan butter and sugar mixture, alternating until everything is combined.
  5. Stir in the pecans, and press into a circular pan prepared with non stick spray.
  6. Bake at 350 for 25-30 minutes.
  7. While the cake cools, make the frosting. Beat all the ingredients on high until light and fluffy. Decorate when the cookie cake cools and eat!
Source: Rabbit and Wolves
 
 

Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream

by 3 Comments

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One of the other moms at my daughter’s school and I were chatting the other day, you know making small talk like you are apparently socially obligated to do, but it actually turned into a serious conversation about how much we hate the heat, and why we live in Florida. There are many reasons it works for both of us right now, but the conversation ended with my relief that is was actually in the 60’s that day. However, it has of coursed warmed back up in the days since then, and I am counting the days until I know we will have a few good months of cool weather.

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On the day we were discussing out hatred of Florida, I decided it would be a good day to make something I crave in the cold weather. Mexican Hot Chocolate, I love the spicy sweetness of it. That is one of my favorite combinations. Generally when I am deciding what I want to create, I think of my favorite things, that are not usually vegan, and make them plant based, but also taking it a step further and turning them into something completely different.

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In this case, I decided a cookie sandwich was in order. My husband immediately consumed several, and my four year old even got in on them, even though I thought they would be too spicy for her. She asked for water a few times, but kept on going! These babies gave me all the warm tingly feels I love when it was cold, and made me feel a little better about our current weather situation!

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Incredibly easy, crispy and creamy, spicy and sweet, they are all you could want in a cookie! I think this would be a great holiday cookie recipe, and would be super impressive. I also challenge anyone to guess that these are vegan, I dare you, it’s not possible! My cream filling is better than any regular cream filling or frosting, I promise!

Have any questions or feedback for me, I would love to here from you!

 

Vegan Mexican Hot Chocolate Cookie Sandwiches with Cinnamon Cream

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Created by Lauren Hartmann on October 3, 2016

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m

Ingredients

  • 1 1/4 c All purpose flour
  • 1/2 c Cocoa powder
  • 1 tsp. Baking soda
  • 1 tsp. Salt
  • 2 tsp. Cinnamon
  • 1/2 tsp. Cayenne pepper
  • 1/2 c Vegan butter
  • 1 1/2 c White sugar
  • 2 Flax eggs (2 Tbsp. Flax meal+3 Tbsp. water= 1 egg)
  • 1 tsp. Vanilla
  • 1/4 c Almond milk

Cinnamon Cream Filling

  • 2 tsp. Cinnamon
  • 1/2 c Vegan butter, I use Earth Balance
  • 1/2 c Vegetable shortening
  • 1 tsp. Salt
  • 2 1/2 c Powdered sugar

Instructions

  1. Preheat oven to 350. In a medium mixing bowl, sift together all the dry ingredients.
  2. In a large mixing bowl, cream together the vegan butter and sugar. Add the flax eggs and vanilla.
  3. Begin adding the dry ingredients to the wet, and add almond milk as needed until everything is combined.
  4. Drop cookies 2 inches apart on a prepared baking sheet, bake at 350 for 10-13 minutes.
  5. While cookies are baking, make the filling. Whip together all the ingredients with a hand mixer or stand mixer until light and fluffy. If it isn’t thick enough add more powdered sugar, if it is too thick you can add a splash of almond milk.
  6. Let cookies cool completely, then scoop a little filling on one cookie and top with another. Enjoy!
Source: Rabbit and Wolves
 
 
 
 

 

 

Vegan Pumpkin Snicker Doodle Doughnuts

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A while back, I was making some regular vegan yeast doughnuts, just experimenting with glazes and toppings, and I was getting really tired of frying them one or two at a time. Not to mention, I realized how super greasy they became, and how unhealthy they really must be. Now don’t get me wrong, I love a good fried doughnut as much as the next person, I just can’t really function afterwards. Generally, I want to slip into a food coma and do nothing the rest of the day.

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So, I got to thinking, the only baked doughnuts I really ever see are the cake style doughnuts, and those are formed in a pan. I am also into the cake style doughnut, but most of the time when I think of a doughnut, and I am really craving one, all I can picture is that light, fluffy, sweet and tender yeast style. I began to develop some ideas about just trying to make a basic yeast flavor, letting it rise like I was going to fry them, cutting them out like I was going to fry them, but just baking them instead at a really high temperature.

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The results were nothing short of totally amazing, and drool worthy. Also, something unbelievable happened, I didn’t feel like I was going to pass out for the rest of eternity. I actually felt pretty good.

Deciding on the flavor combo was of course a no-brainer, as Fall is upon us and my favorite season. My husband loves snicker doodles more than life, so bam! Pumpkin Snicker Doodle!

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This dough is incredibly easy, and for anyone who has ever been intimidated by yeast dough, this is a good place to start. I implore you to give it a shot, you will be fine. The flavors for this dough can be switched up pretty easily, and I will definitely be making more doughnuts like this in the future.

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Light and fluffy, but not greasy, these are the stuff of dreams. I hope you enjoy!Adapted from Baked by Rachel

Tool I used:
Good Cook Set Of 3 Non-Stick Cookie Sheet
Norpro 3495 Donut, Cookie Cutter

 

Vegan Pumpkin Snicker Doodle Doughnuts

Posted on by rabbitandwolves85

Created by rabbitandwolves85 on September 27, 2016

  • Prep Time: 1h 30m
  • Cook Time: 10m
  • Total Time: 1h 45m

INGREDIENTS

  • 3/4 c Almond milk
  • 2 1/4 tsp. Active dry yeast
  • 1 tsp. +2 Tbsp. White sugar
  • 3 c All purpose flour
  • 1 tsp. Salt
  • 1/4 tsp. Cloves
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. All spice
  • 3 tsp. Cinnamon
  • 2 tbsp. Maple syrup
  • 1/2 c Pumpkin puree
  • 1 c Sugar +1 Tbsp. cinnamon combined

INSTRUCTIONS

  1. Heat the almond milk in the microwave for 30 to 45 seconds, you want it to be between 110-115 degrees. You should be able to put your finger in it, but it should be warm.
  2. Add the yeast and a tsp. of sugar to the almond milk, and let proof for 5-10 minutes. It should be bubbling.
  3. In a large mixing bowl, or a stand mixer fit with a dough hook, add all of the dry ingredients, including the remaining 2 Tbsp. of sugar, and stir slightly to get it mixed.
  4. Add the yeast mixture when it is ready, and begin to knead, either by hand or with the hook.
  5. Add the maple syrup and pumpkin puree and continue to knead for 3-5 minutes until it forms a nice smooth ball.
  6. Place in a greased bowl, cover, and let proof in a warm, dry place for 1 hour. Until doubled in size.
  7. Once dough has proofed, roll out to about 3/4 of an inch thick, and cut into circles with a cookie cutter, and punch a hole out of the center with a small circle cutter. Place on a prepared baking sheet, cover and proof for another 20 minutes.
  8. Preheat oven to 400. When done proofing, bake at 400 degrees for 5-10 minutes. Until cooked through.
  9. While hot, dip entire doughnut into bowl of the mixed cinnamon and sugar. Consume!
Source: Rabbit and Wolves