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Vegan Cranberry Bliss Bars

cranberry-bliss-bars

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

Maple Pumpkin Pecan Scones (Vegan)

pumpkin pecan sconesHappy 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

Classic Vegan Chocolate Chip Cookie Recipe

choc chip cookiesWho 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

Black Onyx Cocoa Whoopie Pies

Cookies

I found this black onyx cocoa powder while Eric and I were in Albuquerque at the International Balloon Fiesta. We had a blast and seeing and learning about hot air balloons was really great. We took a day trip up to Sante Fe and stopped in a spice shop where we found sooo many awesome spices and extracts for cooking and baking. I’m hooked. We picked up a vindaloo mix and also this black onyx cocoa powder. Black onyx cocoa powder (not to be confused with Dutch cocoa powder) is super alkalized, which produces a very black cocoa with a lower fat content. The processing of black onyx cocoa removes much of its acidity and I have found that baked goods incorporating black onyx have a deeper chocolate flavor. Many people recommend increasing the fat content in recipes since black onyx has less fat content, but I have found using a 50:50 mixture of black onyx and regular cocoa powders does the trick.Black Onyx cocoa powderWhen we got home I immediately used the black onyx in these whoopie pies and they are AMAZING. I have made them twice already and the second time was a triple batch! The triple batch didn’t even last 24 hours….not kidding. I’m already planning to make these at Thanksgiving for my family. When the black onyx cocoa is mixed in with the flour it turns the mixture a purplish color, then when mixed in with the wet ingredients gives a deep black color.

IMG_5339The first time I made these we had left over cookies so I put a scoop of ice cream in the center to make ice cream sandwiches, which also turned out pretty rockin. So many options! You can even eat the cookies alone. The cookies are very soft and fluffy.

IMG_5412I think next I will try to tackle a new cake recipe with the black onyx! Oh and look at these awesome balloons!

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Black Onyx Whoopie Pies
Print Recipe
Fluffy chocolate cookies made with black onyx cocoa powder stuffed with frosting!
Servings Prep Time
12 whoopie pies 15 minutes
Cook Time
10 minutes
Servings Prep Time
12 whoopie pies 15 minutes
Cook Time
10 minutes
Black Onyx Whoopie Pies
Print Recipe
Fluffy chocolate cookies made with black onyx cocoa powder stuffed with frosting!
Servings Prep Time
12 whoopie pies 15 minutes
Cook Time
10 minutes
Servings Prep Time
12 whoopie pies 15 minutes
Cook Time
10 minutes
Ingredients
For the cookies
For the frosting
Servings: whoopie pies
Instructions
  1. Heat the oven to 350F. In a small cup mix the ground flax and almond milk and set aside to thicken for about 5 minutes.
  2. Beat the coconut cream, butter, vegan sour cream or tofu, granulated sugar and brown sugar until light and fluffy.
  3. Add the vanilla and flax egg and beat until combined.
  4. In a separate bowl combine the flour, black onyx, cocoa powder, baking soda and salt.
  5. Slowly pour the dry mixture into the wet mixture while beating. The dough will be sticky but should be able to be rolled very gently in your palms. If needed add an additional 1/4 cup flour.
  6. Roll the cookies into balls and placed on a parchment lined baking sheet.
  7. Bake for 10 minutes, then remove and cool to remove temperature.
  8. In a mixing bowl combine all frosting ingredients and whip until light and fluffy. Transfer the frosting to a ziplock bag and cut the corner with scissors to make a piping bag.
  9. Pipe the frosting onto the bottom of one cookie and gently press another cookie on top.
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Blue Raspberry Scones Recipe

Scones Title PNGHappy Summer! Yesterday was the first day of summer and these beautiful scones were the perfect breakfast to kick off the summer. Ever since I made these cranberry-orange scones that we loved so much, we have been changing up the ingredients to make variations. This summer variation is just as tasty as it is gorgeous (There is no editing on these photos!). We switched out the orange juice in the previous recipe for a blueberry puree and added raspberries in place of the cranberries. Yum yum I love me some scones.  Continue reading