This is the best chocolate frosting I’ve ever tasted! I used cooked eggs to make the texture very creamy.
6 ounces dark chocolate (preferably 60% cacao), coarsely chopped
3 ½ ounces unsweetened, coarsely chopped
¾ cup plus 2 tablespoons (1 ¾ sticks) Earth Balance Vegan Buttery sticks
5 extra-large eggs
1 cup coconut/palm sugar
½ cup water
¼ teaspoon salt
Digital candy thermometer
Tip: If a recipe calls for half a batch of this frosting, halve the quantities listed for a full recipe, but use 3 full eggs.
Apple Crisp Pizza. You can make this a little bit healthier by either making your own pizza crust (clean eating, vegan, paleo, gluten free, etc), or you can purchase pre-made pizza crust at the health food store. Many pizza restaurants even sell pizza dough and some will make it gluten free. Same thing goes for caramel. I usually make my own and will hopefully make a video soon on how to make your own healthier caramel sauce.
Pastry for single-crust pie (9 inches)
2/3 cup coconut sugar
3 tablespoons whole wheat pastry flour
1 teaspoon ground Cinnamon
4 medium apples (like Gala, Fiji, Braeburn, Empire) peeled and diced into 1/4 inch pieces
1/2 cup whole wheat pastry flour
1/3 cup packed brown sugar (I used more coconut sugar in the video)
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/4 cup vegan butter, softened (or you can used real butter)
1/2 cup caramel topping
Homemade Caramel Sauce Recipe
Not only are these snickers vegan, but they are healthier for you. No refined sugars are added.
For the nougat:
1 cup almond butter
4 tablespoons maple syrup
2 tablespoons whole wheat flour
1/8 teaspoon salt
For the filling:
12 large, soft Medjool dates (18 small), pitted (about 3/4 cup packed)
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, melted
1/4 cup chopped peanuts
For the dark chocolate coating:
1 cup dark chocolate chips
1 teaspoon coconut oil
Pineapple Upside Down Sugar Cookies. This is a different kind of cookie and nice to make for a change. Easy to take along with you as well.
1 cup vegan buttery sticks, room temperature
1 + 1/2 cups organic sugar or coconut palm sugar
2 tsp. vanilla extract
1/2 cup sour cream (I used reduced fat)
3 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. cornstarch
1/2 tsp. salt
13 slices canned pineapple
1/2 cup vegan butter, melted
1 cup organic light brown sugar, packed
Optional: garnish with raspberries
Every year I try to come up with new ideas for all of my holiday cookies. These cookies were made using my White Chocolate Roll Out Sugar Cookies
I used the below picture as a decorating guide for the skulls
I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert. With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.
1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips
*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F. The time will vary from microwave to microwave but it will take approximately 1 minute. Don’t overheat as the flour will burn so be sure to check every 10 seconds.
A few weeks ago I went on a cruise to Cuba. The Lyft driver who picked us up from the airport and took us to pier was telling us about a family member that bakes Dominican Cakes. This was the first I’ve heard of this cake and had to research a good recipe. Here ya go.
1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)
To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used. I also iced the cake using this recipe for stabilized whipped cream.
Lemon Blueberry Quinoa Pancakes. They may be healthy but these pancakes are also very good. It does take a lot of ingredients to make them but most are kitchen staples.
- 1 cup cooked quinoa
- 3/4 cup all-purpose flour or white whole wheat
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg
- 1 egg white
- 1/3 cup plain nonfat greek yogurt
- 2 tablespoons of milk of your choice (skim, soy, almond, coconut)
- 1/4 cup fresh lemon juice, depending on your lemon preference
- 1 tablespoon sugar or honey
- 1 teaspoon pure vanilla extract
- 2/3 cup fresh blueberries
Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream. It’s light and fluffy with a buttery taste. You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes. It’s simple to make with just a few ingredients.
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)
The folks over at Natizo were kind enough to send me this cake decorating set to check out and promote to my viewers. This was not a paid promotion so my opinion expressed is sincere.
You can purchase this cake decorating set at Natizo Cake Decorating Set