The idea came from this US Postage Stamp.
Need a loaf of bread quick? This bread doesn’t have yeast and therefore it won’t take you all day to make it. In fact, it only has 4 ingredients! What I loved the most about it, the crust is crisp. This bread is best served with your favorite jam or preserves.
4 cups whole wheat pastry flour
1 teaspoon baking soda
1 1/2 teaspoons salt
2 cups buttermilk (I used reduced fat)
It was six years ago that I debuted these Santa Gingerbread Cookies on this blog. You can find it at Santa Baby and here is the picture from back then. These cookies have evolved slightly with the holly on the hat.
To make the hats, I used the below picture to make the template
If you watched old episodes of the TV show Baking With Julia on PBS, you may recognize this recipe. It’s from Julia Childs cookbook titled, Baking With Julia.
3 cups Whole Wheat Pastry flour
1/3 cup Organic Sugar
2 -1/2 tsp Baking powder
1/2 tsp Baking soda
3/4 tsp Salt
6 ounces cold Earth Balance Vegan Buttery Sticks, cut into small pieces (can use unsalted butter too)
1 cup (approximately) buttermilk (I used reduced fat)
(2 ounces) Earth Balance Vegan buttery Sticks or unsalted butter, melted, for brushing
Sugar for dusting
Optional: ground cinnamon, nuts, dried fruit
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.
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.