Chocolate Walnut Cookies

 
We are all getting ready for the holidays and what better way to prepare than to bake these yummy and cute cookies? My friend Melody helped me bake these and we had a blast!

What you need:
 
Cookie:
1/2 cup coconut oil, melted
2/3 cup sugar
2 egg equivalent egg replacer (Separated)
2 tablespoons almond milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
 1 cup finely chopped walnuts

Filling:
1/2 cup confectioners sugar
1 tablespoon softened vegan butter
2 teaspoons almond milk
1/4 teaspoon vanilla
1/2 cup semi-sweet vegan chocolate chips

What to do:

In a large mixing bowl, beat coconut oil and sugar together. Beat in the egg replacer, milk, and vanilla. In a separate bowl combine the flour and cocoa. Gradually add flour mixture into the wet mixture until combined. Refrigerate for 1 hour.
Mix egg replacer mix well. Shape dough into 1-inch balls and dip in egg replacer.
Then roll the dough in walnuts.
With the end of a round spoon handle, press in the center of each cookie. Bake for 10 minutes at 350 degrees.

For the filling, mix all of the ingredients together. Spoon in 1/4 teaspoon into each cookie. Put as many chocolate chips as you would like to top it off.

ENJOY

Pumpkin Swirl Brownies.

I took a bite right before I took the picture! I couldn't resist...

Baking is one of my absolute most favorite things to do and it always makes me feel better when I'm having a less than perfect day. Today was one of those so baking was a must! I decided to keep with the pumpkin vibe since it's still fall and Thanksgiving is only 4 days away! I've been seeing recipes around for pumpkin brownie's and I couldn't resist creating my own! These came out super fudgy and delicious and absolutely made my day better...These are a must to try.


Ingredients:

1/2 cup vegan butter
2 ounces dark chocolate
3/4 cup sugar
2 eggs (2 tablespoons flax meal + 4 tablespoons water)
3/4 cup whole wheat flour
1/2 cup pumpkin puree
1/2 cup sugar
1/4 cup whole wheat flour

What to do:

Preheat oven to 350 degrees.
In a medium sauce pan, melt together butter and dark chocolate.

 Once melted, remove from heat and stir in sugar, flax mix, and flour.
In a separate bowl, mix together pumpkin puree, sugar, and flour.
In a 9X9 greased baking pan, evenly spread out the brownie mix. Spread out the pumpkin mix on top and swirl in with a butter knife.
Bake for about 30 minutes and ENJOY!

 

So good with vanilla ice cream!

The batch right out of the oven.

Pumpkin Chocolate Chip Bread

It's Fall! This means the holiday's are coming up and I am so excited! In celebration, I have been starting to make lots of pumpkin goodies! I have made here a delicious chocolate chip pumpkin bread recipe! It's pretty easy and super delicious! Happy October.

Ingredients:

1 1/2 cups brown sugar
1 cup vegan butter
1 can pumpkin puree (15 oz)
Egg replacer (equiv. 2 eggs)
1 teaspoon vanilla extract
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup semi-sweet vegan chocolate chips

What to do:

Preheat oven to 350 degrees.
In a mixing bowl, mix together sugar, butter, pumpkin, vanilla, and eggs.
In a separate bowl sift together flour, baking soda, baking powder, and cinnamon.
Once sifted together, add the dry ingredients to the wet and mix well.Stir in the chocolate chips.
Pour into a baking pan of your choice i.e. a cupcake pan, a loaf pan, a bundt pan, and etc.
Bake for about 30 minutes or until a toothpick comes out clean.

Vegan Dark Chocolate Pecan Bars

I love bars of any kind. I've been wanting to make some recently so I figured Pecan Bars would be good! These were delicious and irresistible. They're unbelievably easy to make! Have fun and hope you like!

What you need:

Crust:
1 cup white flour
1/4 cup packed brown sugar
1/4 cup cold vegan butter

Pecan Filling:
1/4 cup vegan butter
1/4 cup maple syrup
1/2 cup light brown sugar
1 teaspoon vanilla
1 tablespoon almond milk
1 cup whole pecans

1/4 cup dark chocolate

What to do:

Preheat oven to 350 degrees.
For the crust: Mix flour sugar. Cut in the cold butter until mixture is crumbly.
In a smaller, lightly greased baking pan press the mixture in.
Bake for about 20 minutes.
Remove from oven and set aside.

For the Pecan Filling: In a medium sauce and on medium heat pan melt the butter. Stir in the maple syrup, sugar, vanilla, and almond milk. Remove from heat and stir in the pecans.

Pour the pecan mixture over the pre-baked crust.
Bake for 20 minutes. 
Melt the dark chocolate and drizzle over cooked pecan bars.
Cook completely, if you can resist!

Vegan Double Dark Chocolate Chunk Cookies

 My two sisters and their families came to visit California from Denver and Las Vegas last weekend. I had so much fun seeing them. In the midst of all of this family time I was able to bake with my niece, Jillian and  my nephew, Jake! They're both a little silly about vegan food but I convinced them to to try it out. They decided they wanted to make double dark chocolate cookies. Jillian and Jake pretty much made the cookies on their own and they came out delicious!

Ingredients:

2 cups flour
3/4 cup cocoa powder
1 teaspoon bakind soda
1 cup vegan butter
1 cup brown sugar packed
1 teaspoon vanilla extract
egg replacer equivalent to 2 eggs
1/4 cup almond milk
1 1/2 cup dark chocolate chunks

What to do:

Preheat oven to 350 degrees.
In a medium bowl mix together flour, cocoa powder, and baking soda.
In a large bowl beat together the butter and sugar until creamy and then beat in vanilla and egg replacer.
Mix in the flour mixture slowly then mix in the almond milk.
Stir in the dark chocolate chunks.
Onto a lightly greased cookie sheet roll out cookies any size you want.
Bake for 10-15 minutes.

 He ate the whole thing!

My beautiful niece, Jillian.

Vegan Marbled Bundt Cake

Cake Ingredients:

3 cups sifted all purpose flour
1 1/2 cups organic sugar
2 teaspoons baking soda
1 cup almond milk + 1/4 cup for chocolate mix
1 cup vegan butter
3 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1/2 cup cocoa powder

What to do:

1. Preheat oven to 350 degrees and lightly grease a bundt cake pan
2. Sift together the flour, sugar, and baking soda into a medium bowl.
3. In a separate bowl, or in your mixer, beat together the 1 cup almond milk, butter, vinegar, and vanilla. Slowly beat in the dry ingredients until incorporated.
4.Split the batters in half.
5. In one bowl mix in the cocoa powder and the 1/4 cup almond milk.

 
6. Pour the mixes into the bundt pan. With a fork swirl together.
7. Bake for about 30-40 minute or until a toothpick comes out clean.

Chocolate Drizzle:

1 cup semi-sweet vegan chocolate chips
2 tablespoons vegan butter
1/4 cup almond milk

What to do:

Over medium heat melt together chocolate, butter,and milk. Drizzle onto the cake and enjoy!

Happy Birthday Kyla!

Vegan Almond Butter Swirl Brownies

I have finally made brownies that are delicious! I broke my my curse of making bad brownies (hopefully)! These are pretty easy to make and they are delicious, especially if you have a weakness for almond butter.

Brownie Recipe:

3 tablespoons vegan butter
3 tablespoons water
3/4 cup packed brown sugar
1/2 cup cocoa powder
1 teaspoon vanilla extract
1/4 cup water
1 tablepsoon ground flax meal
1 tablespoon egg replacer powder
1/2 cup whole wheat flour
1/2 teaspoon baking powder

Almond Butter Swirl:

1/2 cup almond milk
1/3 cup sugar or brown sugar
2 teaspoon energy egg replacer + 2 teaspoons water
1 teaspoon almond milk
1/2 teaspoon vanilla extract

What to do:

Preheat oven to 350 degrees.
In a small sauce pan melt butter. Mix in water, sugar, cocoa powder, and vanilla. Remove from heat.

Ina  separate bowl whisk together flax meal, water, and egg replacer powder.
Whisk into chocolate mix.
Whisk in the flour and baking powder.
For the almond butter swirl: Mix all of the ingredients together.
In a lightly greased 8" square baking pan evenly spread out chocolate mix. (It will be a very thin layer, don't worry!)
Put chunks of almond butter on top of the chocolate layer.

Swirl around with a knife.
Bake for about 25 minutes.

ENJOY!!

4 Layer Vegan Chocolate Cake with Mocha Frosting and Dark Chocolate Ganache!

 I haven't been updating this recently because I have been incredibly busy with school and work. But, in the midst of all this my best friend, Mary, turned 21! April 3rd was the special day and since she made me such an awesome birthday cake I had to return the favor. I made this cake from the cupcake recipe I have on here but switched it up a bit so it would be a perfect cake. I also created an amazing dark chocolate ganache to sophisticate the cake a bit. The cake takes quite awhile to make because of all the cooling. But, it is so worth it. Mary, our friends, and I all loved the cake! There are a lot of directions so make sure you scroll down all the way so you don't miss anything. <3

Cake Ingredients:

3 cups all purpose flour
2 cups organic sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 cup light coconut milk
3/4 cup vegetable oil
3 tablespoons apple cider vinegar
2 teaspoons vanilla extract
4 round baking pans-same size (available at your grocery store in a pack)

What to do:

1. Preheat oven to 350 degrees and lightly grease the 4 baking pans.
2. Sift together the flour, sugar, cocoa powder, and baking soda into a medium bowl.
3. In a separate bowl, or in your mixer, beat together the coconut milk, oil, vinegar, and vanilla. Slowly beat in the dry ingredients until incorporated.

4. Pour the mixture into the three tins evenly.
5. Bake for about 20 minutes or until toothpick comes out clean in each cake.
6. Take out and cool completely.
7. Scroll down for further instruction.

Mocha Frosting ingredients:
1/3 cup vegan butter, softened
1/3 cup almond milk
1 teaspoon vanilla
2 teaspoons espresso powder
1/4 cup cocoa powder
about 4 cups powdered sugar (enough to make the frosting thick)

What to do:

Mix all ingredients together adding powdered sugar last. Powdered sugar is hard to measure out for frosting, so just keep adding until it's at the consistency you want. *TIP* Refrigerate your frosting about 10 minutes, it will be easier to spread evenly onto the cake.
Once the cake is cooled, frost one layer of the cake over the entire top surface.

Place the second layer of cake on top and do the same until the cake is stacked. Spread the rest of the frosting over the entire cake.

 Refrigerate for about 20 minutes. You will pour the ganache over the layer of frosting.


Ingredients for the ganache:

1 cup vegan dark chocolate
1/3 cup almond milk
1 tablespoon vegan butter


What to do:

In a double broiler melt the chocolate. Stir in almond milk and melt in the butter. As soon as it is all melted pour over the slightly refrigerated cake. Smooth it all out with a rubber spatula. Place in the fridge for about an hour to let the ganache harden. Once it's hardened then you can enjoy!

COMING SOON:
Chickpea and Kale Soup and Oatmeal Maple Chocolate Chip Cookies!!

Brownies!

I cannot bake brownies for the life of me and I can barely make boxed brownies. So, I knew I would fail somehow, someway with these brownies. I did but in a good way! They are crumbly and don't stick together to well. But, they are delicious and it's like being in ooey gooey crumbly brownie heaven.I still won't give up on brownies and if I ever perfect them I will share. But for now, these are delicious and perfectly imperfect.

What you need:

8 ounces vegan dark chocolate
3/4 cup vegan butter
Egg replacer equivalent to 2 eggs
1/2 cup sugar
1 teaspoon vanilla extract
3/4 cup flour
1/2 cup semi sweet vegan chocolate chips
1/2 cup chopped walnuts (optional)

What to do:

Preheat oven to 350 degrees Fahrenheit and lightly grease a baking pan.
Chop up the 8 ounces dark chocolate and melt into a double boiler. Then, melt the butter into the melted chocolate. Remove from the heat and let cool for about 5 minutes.
With an electric mixer, beat in egg replacer, sugar, and vanilla. Add in the melted chocolate and butter mixture.
Mix in the flour and then stir in the chocolate chips and walnuts.
Bake for 20 minutes or until a toothpick comes out clean!
Enjoy!

Scrumptious Peanut Butter Dark Chocolate Chip Cookies

I got my first KitchenAid Mixer this year, for Christmas! So, the first thing I decided to make was a traditional chocolate chip cookie with a twist. I added peanut butter and used rich dark chocolate instead of chocolate chips. They came out delicious and my KitchenAid did a great job of mixing up the ingredients. (I forgot to take a picture of my new beauty, though!) These cookies are so yummy with the dark chocolate chips. They're a little chewy and a little crunchy. They're simple and fast to make. YUM!

Ingredients:

1 cup vegan butter

2 heaping tablespoons peanut butter

2 1/4 cups whole wheat flour

1 cup packed brown sugar

1/2 cup sugar

EnerG Egg Replacer-equivalent to 2 eggs

1 teaspoon vanilla

1/2 teaspoon baking soda

1 cup chopped up dark chocolate

What to do:

Preheat oven to 375 degrees farehnheit

In a large mixing bowl, beat together butter and peanut butter for 30 seconds.

Add half the flour. Then add brown sugar, sugar eggs, vanilla, and baking soda.

Beat in the remaining flour.

Then, stir in chocolate chips.

drop dough about 2 inch width into balls on a greased baking sheet.

Bake for about 10 minutes.

(When baking cookies, use a spatula and lift the bottom to see if they're lightly browned. If they are, they are done.)

Chocolate Cupcakes with Mocha Frosting!!

Coffee + Chocolate + Cupcakes = Delicious! These cupcakes are so so so yummy. The frosting is even better! They're easy to make and irresistible. I made these for my friend, Bre's 23rd birthday! Enjoy!

Makes 12 cupcakes.

Ingredients:

1 1/2 cups sifted all-purpose flour (Sift before you measure)
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon instant espresso powder (I use Starbucks Via)
1/2 teaspoon salt
1 cup light coconut milk
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon vanilla extract

This is what you do:

Preheat oven to 350 degrees and line cupcake pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, espresso, and salt.
In another bowl, mix coconut milk, vegetable oil, vinegar, and vanilla together.

Add wet ingredients to dry and mix until incorporated.

 Add batter to cupcake pan, and fill about 3/4ths full. Bake about 20 minutes or until toothpick comes clean.
Let cool for 30 minutes.

Mocha Frosting ingredients:
1/3 cup vegan butter, softened
1/3 cup coconut milk
1 teaspoon vanilla
1-2 teaspoons espresso powder
1/4 cup cocoa powder
about 2 cups powdered sugar (depending on how thick you like your frosting)

What to do:
Mix all ingredeients. Add powdered sugar last. Powdered sugar is hard to measure out for frosting, so just keep adding until it's at the consistency you want.
Frost cupcakes! (Wait until the cupcakes are completely cool, or the frosting will melt right off!)

Mmmm Crispy Peanut Butter Balls!

Peanut butter is so good, it's my favorite. Peanut butter and chocolate is even better! These crispy peanut butter balls made with rice crispies are delicious and easy to make! There's just some cooling time before they're ready, so you have to resist! (Or not, I couldn't!) You can make these all peanut butter or you can add chocolate. This recipe is for doing half with chocolate. Have fun making these!

Ingredients:
1/2 cup Earth Balance butter
1 cup brown sugar
1/2 cup agave (+ 2 tablespoons for chocolate batch)
1 teaspoon vanilla
1 and 1/2 cup creamer peanut butter
2 1/2 cups rice crispy cereal
1/2 cup cocoa powder

What to do:
In a medium sauce pan on medium heat, melt butter. Whisk in sugar and 1/2 cup of agave. Add in vanilla.
Turn heat off and whisk in peanut butter.
In two medium bowls split peanut butter in half.
In one of the bowls whisk in cocoa powder and agave.

Add 1/2 crispy cereal to each bowl and mix it in.
Next roll up the crispy peanut butter mix into balls with your hands. You can do any size you want!
Place them into a glass baking or on a plate, cover with plastic. Refrigerate for about 3 hours.
Enjoy! These are delicious!