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 →
Happy Pumpkin Day! It’s been a while since my last post, I can even believe that it is Halloween already.
What’s more fitting for Halloween than pumpkin? At dinner one night this week we realized we ran out of dessert (truly a travesty in this house). Eric suggested making these pumpkin cookies, but I realized we had been eating a lot of oats lately and thought it was time to switch it up. So these pumpkin scones were born, and really hit the spot for me. I still plan on making those cookies soon, though. They look delicious. 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 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 →
Strawberry shortcake is such a refreshing spring/summer dessert.
And I’m so excited it is finally summer! Summer time means strawberries and strawberries mean strawberry shortcake! When I was little my Great Grandma took me strawberry picking every year. We even went picking after she lost her leg to diabetes! We brought her a stool to sit on and her and I would crawl through the field picking and picking. I remember rummaging through the fields with the smell of fresh strawberries filling the air. After we picked to our hearts content we took our bounty back home to make strawberry jam. To this day whenever I smell strawberries I think back to those days spent in the fields and in the kitchen with my Great Grandma.
Eric and I usually make jam around Christmas time, so I wanted to make a cake during the summer instead of jam. And thus this vegan strawberry shortcake was born! The cake and frosting work perfectly together along with the fresh strawberries. Look at these deliciuos berries and creamy frosting!