This Chocolate Mousse recipe was influenced by JL Fields and The Great British Baking Show. For the past few months, I haven’t felt like doing much of anything. I have recently been watching old episodes of GBBS and feeling inspired to start getting back into the kitchen. Following a binge watching session of GBBS, I pulled out my copy of JL’s book Vegan Baking for Beginners and made her recipe for Meringue Drops. I successfully completed that challenge (although I do need to work on my piping). Following my success, I felt energized to take it one step further. I realized I could use JL’s meringues as a base to make a vegan version of my old chocolate mousse recipe. Before I get to the recipe, I want to add a New Year’s Day thought. We see so many people waking up on January 1st saying things like, “this is
Sweet Potato Doughnut Holes are a great treat any time of the year, but with the cinnamon and nutmeg, they seem particularly well suited to the fall.
Here is how a simple shopping trip led to the creation of a recipe. Our Loaded Crispy Rice Treats are a direct result of grocery shopping. While Ethan and I were shopping at our local Whole Foods we saw a package of “Crispy Treats,” also known as Rice Krispie Treats, but without paying for using the name. Hoping that these might be vegan, Ethan picked them up and checked the ingredient list. in light of the fact that the store carries Dandies and Sweet and Sara* marshmallows, it was not completely unreasonable to think that these could be vegan. Well, they aren’t. Check out the 3rd line. At least Whole Foods had the courtesy of letting us know that not only do these contain gelatin, but the gelatin comes from pig bones. Lovely. By this time however, the genie was out of the bottle and we were wanting crispy rice treats. We
Next time you are having company over, or just planning a Netflix and Chill weekend, whip of a batch of our Sweet and Salty Snack Mix.
Our Bailey’s French Toast turns a breakfast classic into a dessert sensation. However, if you want to have it for breakfast we are cool with that. In fact, invite us over.
Our Chocolate Chunk Cookies are big and thick, with what we consider the ideal ratio of cookie dough to chocolate chunks.
Our Caramel Oat Bars give our S’more Cookie Bars a run for the money. Creamy caramel and rich chocolate between two layers of crisp oatmeal cookie make these bars hard to resist. You can use any caramel sauce you like, or you can make your own with our simple recipe. These bars taste so decadent, but no one needs to know how easy they are to make. These do need time to cool in the refrigerator before cutting, so be sure you allow time for that. Prep Time: 10 minutes Cooking Time: 25 minutes + cooling time Yield: 20- 24 bars 2 cups Quick Cooking Oats 1 ¾ cups All Purpose Flour 1 ½ cups brown sugar 1 teaspoon baking soda ¼ tsp Salt 1 cup vegan butter, melted 2 ½ cups vegan semi sweet chocolate chips, divided 2 ½ cups vegan caramel sauce, slightly warmed so it is easy to spread
Rich, chocolatey cake cookies and creamy vanilla filling come together to make our Whoopie Pies and sure to please trea.
Our White Chocolate Oatmeal Cranberry Cookies are a delicious holiday treat. If you are a split house as we are on dried fruit, do what I do: make the dough without the cranberries, take out half and the add cranberries to one the remaining half. Leave these out with some cold almond milk for Santa and you are sure to get something extra special from the man in red.
Our Cake Mix Cookies are a vegan version of Food Network’s Cake Mix Holiday Cookies. Boxed cake mix makes these easy to prepare.
