It’s been so long since I’ve posted and so much has happened! The past 6 months have been super crazy finishing up my dissertation, graduating, and starting a new job. But being so busy was worth it! Now that I have a steady schedule (and I’m no longer in grad school woo hoo) I’m hoping to make more regular posts.
When I was trying to figure out what dessert to make for Thanksgiving last week I knew pie was out. I made pecan pie the week before Thanksgiving and pumpkin pie two weeks in a row before that. I think poor Eric was all pie’d out so I had to get a little creative. Last year when we were home for Christmas my mom bought a pack of cranberry bliss bars from Starbucks for us to snack on. They were delicious. When I remembered this I figured it might be time to try to make a vegan version. Continue reading
This blueberry cornmeal cake has really been a recipe in patience. In the end it almost turned out to be humorous. Actually, I guess it was pretty darn funny along the way.
The last time Eric’s mom was in town she took us to a little cafe that I had been wanting to go to for ages, Huckleberry. I was super excited to try it out and of course it didn’t let me down. While at Huckleberry we tried a blueberry cornmeal cake that is popular there and I fell in love. The recipe was in the Huckleberry cookbook that my mom bought me, but is not a vegan recipe. So alas, I set out on a quest to alter this recipe to be vegan friendly. Continue reading
Who doesn’t love classic vegan chocolate chip cookies? My favorite way to eat chocolate chip cookies is to dip them (while still warm) into a glass of almond milk. Mmmmm. My mouth is watering just thinking about these. Over the past 3 years I’ve tested out many vegan chocolate chip cookie recipes and this one turned out to be my favorite. Continue reading
Who doesn’t love rum balls?! Combining rum and chocolate is like the ultimate dessert, right? These vegan rum balls were actually inspired by a complete failure in the kitchen I experienced last weekend. We’ve been watching the olympics the past few weeks and I was inspired to try to make a traditional brazilian dessert, brigadeiros (but make them vegan). They are usually made with butter, sweetened condensed milk and cocoa powder. I recently found vegan sweetened condensed coconut milk in Sprout’s and really wanted to use it in a new recipe. Brigadeiros just seemed perfect. Continue reading