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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

Strawberry Shortcake (Vegan)

Vegan Strawberry ShortcakeStrawberry 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!

Continue reading

Vegan stuffed french toast

vegan stuffed french toastFor this vegan stuffed french toast I used the same french toast soak that I used in my french toast sticks. We make the french toast sticks often but I’ve been craving banana pudding lately so I figured it would be nice to stuff some french toast with something similar! Instead of using a french baguette I used a regular vegan sandwich loaf and grilled up a few slices. Continue reading

Vegan Boo Bites – Pumpkin and Vanilla Cookies

boo bites

Happy Halloween! We had a great relaxing day. This morning we went to brunch at Humble Bee with some friends (it was really tasty) and enjoyed a nice meal. We ran a bunch of errands and then came home to chill. I love the fall(ish) weather we have lately so whenever we get home I like to open the patio door and light a candle.

We decided to get take out for dinner and watch a movie since we usually don’t get any trick-or-treaters. I decided we needed a little sweet snack to go with our dinner, and thus the Boo Bites. Originally I had planned to use halloween colored sprinkles to make these little cookies festive, but we couldn’t find any at the stores so instead I decided to make half pumpkin and half vanilla. 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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