No Bake Vegan Chocolate Cheesecake Recipe

Easy, no-bake, vegan chocolate cheesecake recipe made from cashews

Recipes, Sweets | February 11, 2017 | By

What goes together better than chocolate and fruit? Not much, that’s for sure! This no-bake vegan chocolate cheesecake recipe is the perfect balance of that sweet, creamy, deliciousness you expect from traditional cheesecake… without dairy or added sugar!

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Quick & Easy Guilt-Free Vegan Cookie Dough Bites

Healthy vegan cookie dough bites made out of garbanzo beans and sweetened with maple syrup

Recipes, Sweets | December 10, 2016 | By

These vegan cookie dough bites are as delicious as they are easy! With garbanzo beans as the base (shh! Don’t tell anyone!) these vegan cookies are loaded with plant-based protein! Even better, you can make these delicious treats in 30 minutes!

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The Basics: Easy Buttercream Frosting Recipe

Recipes, Sweets, The Basics | November 20, 2015 | By

easy creamy buttercream recipeVery few dessert components are as functional (and necessary!) as a delicious, easy buttercream frosting recipe. I require mine to be light and creamy enough for beautiful height, all while maintaining a rigid and tacky texture. A sloppy buttercream will not hold a simple layer cake together, let alone deliver precise piping work.

Having gone through hopeless batches of goopy messes, this easy buttercream frosting recipe was an answer to my dreams. I am able to pipe with it, adhere cakes to all kinds of cake-boards, frost cupcakes, and spoon directly into my mouth (please send help). Even better, it only takes a couple of minutes to whip together, quickly becoming my go-to frosting for almost everything!

A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places, a beautiful consistency all comes down to the technique!

Buttercream frostings tend to be fussy about two things;easy buttercream frosting recipe ingredients time spent whipping and the butter temperature. If you don’t please the sugar-gods, you’ll have a chunky, oily, melted mess. No thank you. Save yourself the hassle, learn from my mistakes!

  • The butter needs to be slightly stiffer than ice cream; solid enough to hold its shape, but soft enough to manipulate. I usually let it sit out for about two hours before making.
  • Whipping the mixture is gonna take time, too. Once the butter is ready, cream it together with the shortening until it looks soft and uniform (usually a couple of minutes). Adding the sugar is another four minute mixing procedure, followed by the milk and another six to seven minutes of mixing. All the whipping adds an immense amount of air into the mixture, resulting in a deliciously light frosting!

 

These guidelines will help create a delectable frosting that is practically all-purpose! For more intricate piping designs and cake-construction, keep the mixture quite thick. Otherwise, add milk to desired consistency!

Yields Enough frosting for 12 cupcakes, or a crumb-coat on small cake

The Basics: Easy Buttercream Frosting Recipe

A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places!

1 hr, 30 Prep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1/2 cup non-dairy butter
  • 1/2 cup vegetable shortening
  • 3 1/2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • up to 1/4 cup soy milk

Instructions

  1. Warm the butter at room temperature until slightly more solid than ice cream
  2. Cream together butter and shortening until soft and smooth, a couple of minutes
  3. Slowly add powdered sugar and mix on medium-high until evenly incorporated, usually 3-4 minutes
  4. Finally, add the vanilla and milk (one Tablespoon at a time) and mix on medium-high for another 6-7 minutes

Notes

Refrigerate prior to intricate piping work to help hold shape. If too much milk is added, and is too runny, compensate by adding more powdered sugar as needed.

7.6.4
16

This easy buttercream frosting recipe is as traditional as they come, tailor to your needs! Experiment with colors, flavors, and other additions and let me know how they turn out in the comments below!

Almond Butter Cookie Recipe

Recipes, Sweets | November 8, 2015 | By

I’m not saying that I’m addicted to almond butter, but I’m also not denying that I would sell my soul for an unlimited supply (have you seen the price recently!?) Okay, you’ve caught me; almond butter is life. Familiar with the documentary “Forks Over Knives“? My version is called “Spoons Over Forks” because of how often I’m shoveling the almondy-goodness out by the mouthful. Smothered on toast with banana, it has been my go-to snack for as long as I can remember.. This almond butter cookie recipe is merely another way for me to get my fix 😉

With all this adoration, how is it that I have never made an almond butter cookie recipe!?

Peanut butter cookies are everywhere! What about talmond butter cookie recipe pressed downhe peanut butter haters? Folks with peanut-allergies!? Are they expected to be left out forever? Nay, I tell you! Fix ’em up with this delicious almond butter cookie recipe! Tall, soft, insanely easy to make, even easier to eat cinnamon-deliciousness that delivers it all! The banana flavor was a little stronger than I’d like, try it without (or simply add more almond butter) and let me know how they turn out!

Serves 1-2 cookies

Almond Butter Cookie Recipe

Tall, soft, insanely easy to make, even easier to eat.. this almond butter cookie recipe delivers it all!

21 minPrep Time

9 minCook Time

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Ingredients

  • 1/4 cup butter
  • 1/4 cup almond butter
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
  • 1/2 mashed banana
  • 3/4 tsp vanilla
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 375°
  2. Cream together the butters and sugars until it looks like a glittery wonderland
  3. Add the rest of the wet ingredients (flax egg, banana, and vanilla) and cream again until smooth
  4. In a separate bowl, sift together the rest of the ingredients (save the chips)
  5. Slowly incorporate the wet ingredients into the dry, being cautious of over-mixing
  6. Fold in the chocolate chips
  7. Scoop onto prepared baking sheet
  8. Press down lightly with fork to desired shape (I dipped the fork into a cinnamon-sugar mixture to enhance the effect)
  9. Bake for 9-12 minutes until nice and golden
  10. Let cool on pan for a couple of minutes, then transfer to cooling rack
7.6.4
22
ESHA Logo
Calories
692 cal
Fat
2 g
Carbs
150 g
Protein
18 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

 

The Basic Series: Simple Flax Egg Realness

Recipes, The Basics | November 6, 2015 | By

Baked goods require many things to be considered to be a successful dessert. One of the most important traits is the texture.. Is it crunchy? Moist? Falling apart? Each element of the recipe has to be in perfect balance for the chemical reactions to take place, producing a superb final product. In many recipes, eggs are used exactly for this purpose, helping to add moisture and bind the ingredients together. It does so quite well and it would be extremely easy to continue using, if it weren’t for the horrors of the egg industry.

mixed flax eggThere is another way! The Flax Egg way!

Skip the unnecessary trip to the grocery store, ground flax (in the form of a flax egg) offers the perfect alternative! It easily absorbs many times its weight in water, thickening into a gel-like consistency. Perfect for adding moisture and binding ingredients together without adding a noticeable flavor (like banana tends to do).

Simply whisk 1Gelled up flax egg Tbsp of ground flaxseed with 3 Tablespoons of water. That’s it!

Let it sit for at least 10 minutes, until you see it gel up nicely. Will replace one egg for most recipes, double or triple as needed. Some recommend placing in the fridge while waiting, but I have never noticed a difference.

What is your favorite egg-replacement? Let me know in the comments below!

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