Vegan Chocolate Peanutbutter Pie #FattyFattyFatFat

This is a good one. Mostly because the recipe makes TWO PIES (hence fat kid appeal) so if you’re going to a gathering you can make one to bring and one for home! It’s a refridgerator pie so technically no bake. 


1/2Cup Peanut Butter (creamy)

1/2 Cup Confectioners Sugar

1 Package Vegan Cream Cheese (Tofutti!)

1 8 oz package Vegan Whipped Topping (like those soy whip/rice whip boxes or use my recipe for vegan whipped cream with coconut milk HERE)

Shaved Dark Chocolate for topping. 

2 Premade vegan Ghram Cracker Crusts (or oreo crusts) or make your own crust. 


Mix peanut butter, confectioners sugar, and cream cheese in a mixer until creamy, add 1/2 whipped topping and spoon into pie crusts. 

Top with other 1/2 whipped topping. (Pictured i added 1/4 cup coco powder to vegan whipped cream using coconut milk to make chocolate whipped cream) 

Optional topping: 

In a food processor combine 2 TBS each Peanut butter, vegan chocolate chips, and brown sugar pulse until crumble forms, sprinkle on top of pies. 

Chill at least 2 hours to overnight before serving. 

Vegan Gingerbread

I made this “cake bread” a few times. The first time i frosted it with a orange cream cheese icing. It was good but too sweet for me. The second time i did it in a bundt pan and sprnkled powdered sugar on top and it matched much better. The cake has a sharp molasses flavor off set by the orange juice in it with a sweet aftertaste. On it’s own it’s quite good if you like the taste of traditional gingerbread. However, if it’s for kids or the squeamish/less adventureous you’re gonna want to sprinkle it with sugar or ice it (just use orange extract in place of vanilla in any cream cheese frosting recipe). 


1/2 Cup Vegan White Sugar

1/2 Cup Vegan Butter (Earth Balance!)

1 Flax Egg (2 TBS ground flax mixed with 3 TBS water, heated until thick)

1 Cup Molasses (i like unsulphered to bootstrap)

1/2 Cup apple sauce

2 1/2 Cups Flour

1 1/2 tsp Baking Powder

2 tsp Cinnamon

2 tsp Ground Ginger

1 tsp Ground Clove

1/2 tsp Salt

1 Cup hot water


Preheat oven to 350

Grease and flour a 9” pan for cut bread or a bundt for cake style

In a mixer combine Sugar, Butter, Flax egg, molasses, apple sauce.

In a separate bowl mix Flour, baking powder, cinnamon, ginger, clove, and salt.

Slowly add dry ingredients to butter/sugars.

Slowly incorporate hot water until blended. 

Pour batter into pan and bake for 50-60min (until fork in center comes out clean)

Cool and sprinkle with powsered sugar. 

Vegan Coconut Macaroons!

Delicous and easy to make. 


14 oz (one large bag) shredded unsweetened coconut (you can use sweetened if that’s all the store has just cut out 1/3 cup sugar later)

1 Cup Vegan White Sugar (or 3/4 if you’re using sweetened coconut)

1/2 tsp Salt

1/4 tsp Baking Powder

1/2 Cup (One stick) Vegan butter cut into small cubes (I use earth balance soy free sticks)

1 EnerG Egg Replacer Egg (1 1/2 tsp powder + 2 TBS water)

1 tsp Vanilla 

1 1/2 Cup flour


Preheat oven to 350

Separate out 2 Cups coconut to use for rolling later. 

Add remaining coconut, sugar, salt, baking poweder to a food processor and process until ground.

Add butter cubes and blend until there are no lumps.

Add egg replacer and valilla and blend until smooth.

Slowly add flour until a crumbly dough forms (don’t over mix)

Roll dough into balls and press with shredded coconut. 

Place on cookie sheet and bake for 12 min or until slightly browned. 

Peanut Butter and Jelly Cookies

So i’ve been neglecting this project but i figured i’d stop by and fill up some space with cookies. 

The base of this cookie is from a peanut butter sandwhich cookie that is incredibly rich. I modified it to make it more snackable by making it a thumbprint and with jelly instead of peanut butter icing. 

These cookeis are fragile. They basically melt in your mouth when you eat them. However, they are delicous. 


1/2 Cup + 4 TBS vegan butter (i use earth blanace soy free sticks)

1 Cup rolled oats (or quick oats)

1 Cup + 2 TBS flour

1 tsp baking soda

1 tsp salt

1/3 Cup vegan white sugar 

1/2 Cup dark brown sugar

1/2 Cup peanut butter (original recipe says creamy but i use chunky just the same)

1/2 a jar jam or jelly preserves (i used organic blackberry)


Preheat oven to 350

Melt 4 TBS butter in a sauce pan and lightly cook the oats in it for about 5-7 min until browned

Set oats on parchment to cool

Mix flour, baking soda, and salt in a bowl.

In a mixer blend butter, white and brown sugars.

Slowly add in peanut butter to sugar/butter.

Slowly add flour to peanut butter mix.

Stir in oats (until combined and not crushed).

You can refridgerate your dough 1 hour to make it more manageable at this point or if you can handle it roll into 1” balls on a parchment covered cookies sheet. 

Press thumb gently into center to create more of a bowl (cookies will spread to try to make tiny salad bowl looking dough balls). Add about 1/2 tsp each preserved to center and bake for 5 min, rotate pan and bake an additional 5-7 min. 



Peach Basil Muffins!!!! Woot. 

So peaches. Super ripe and in season right now. You may remember my epic Peach Basil Cobbler post… Well this is that but applied to muffins for easy sharing/bringing to potlucks, bbq’s, housewarmings. Enjoy!

This recipe is basically a hybrid of Peach Basil Cobbler and Blueberry Muffins. And it’s delicous, moist and fresh. 


2 Cups flour

1 Cup rolled oats

1 TBS Fresh Basil chopped small (you can use cinnamon if you’re not ready for the taste sensation that is peach and basil)

1 tsp Baking Soda

1 tsp Salt

1 1/4 Vegetable oil (coconut oil for me)

3 EnerG Egg replacer eggs (4 1/2 tsp powder and 6 TBS water)

1 cup white sugar

1 cup brown sugar

2 cups diced fresh peaches. 

Preheat that shit to 400

Combine flour, oates, baking soda, salt in a bowl.

In a mixer combine oil, sugars, basil, and eggs. Once combined add dry ingredients until just combined then add peaches (so they dont’ get too crushed). Mix and pour into 12 muffin cups. 

Bake for 25 min or until toothpic inserted in center is clean. 

Cool before serving because those peaches get steamy. 


So summer is the the time of lots of great fruit. Especially in southern California. So here is one post for Lemon Poppy Vegan Muffins. Put those summer citrus to work for you. 

This recipe is actually up here but it was one of my first posts.. and these are delicious so totally worth a second post. If you missed to original you can find it here or just keep reading. 

Twat you need:

1/3Cup Vegan milk Alternative (I used unsweetened flax milk this time around)

1/4 cup vegetable oil (I used coconut oil melted)

2/3 cup Vegan lemon yogurt alternative (sour cream, or blended silken tofu with lemon extract with work too.) I used Almond Breeze vanilla yogurt with 1/4 tsp lemon extract mixed in

1 energy egg replacer egg (1 1/2 tsp powder with 2 TBS water)

1 3/4 cup flour

1/4 cup vegan white sugar

2 TBS poppy seeds

1 TBS lemon zest

1/4 tsp lemon extract

2 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

What to do:

Preheat oven to 400

Combine milk, egg, oil, zest, sugar, extract, and yogurt in a mixer or bowl.

In separate bowl combne flour, poppy, baking powder, baking soda, salt.

Add dry to wed until just blended.

Evenly distribute into 12 muffin tins.

Bake 16-18 min and cool completely before adding glaze.  


1/2 Cup confectioners sugar

1 1/2 tsp lemon Juice

(Mix and drizzle my friends)

I gave these to a friend with cherries and a bluebery bundt cake for some red white and blue housewarming/4th of July goodness. They are moist and delicous and kinda cool because your friends probably don’t get to eat poppies too much. 

You know you’re a crazy vegan baker when… This is what your pantry looks like when you feel like you’re running low on supplies. I really looked at this today and started making a shopping list… 

The vegan tea party continues! Vegan Russian Tea Cakes a.k.a. Vegan Mexican Wedding Cookies

So I was trolling through my collection of vegan cookbooks that i’m always ignoring (I prefer to veganize tried and true regular recipes). My mother, however, feels like vegan cook books are the best ever present for me (and they are handy for when im hungry/bored and don’t have any ideas). 

While i’ve made these cookies before (from online recipes) I decided to try the version printed in The Joy of Vegan Baking. They have some pretty cool bundt ideas in there so I figured i’d give a cookie recipe a go. 

These turned our pretty much as expected, though they do use less ingredients than the other recipe I have so that’s cool (call that green cooking). 

Heres the low down:

1 cup vegan butter (you know i got those buttery stix earth balance style)

1/4 cup granulated sugar

2 tsp vanilla (I always go heaping tsp for this recipe)

2 cups flour

2 cups FINE chopped pecans, almond, or hazelnuts (pecans are traditional so that’s how I roll)

2 cups (approx) confectioners sugar

Preheat to 300 degrees (here’s a tip, most cake and cookies work best if your butter is room temperature or soft when you mix it… so i put my refrigerated stix in the oven while it’s preheating to warm while I mix dry ingredients [about 4 min]).

Line 2 cookie sheets with parchment or cut open brown paper bags (i seriously just fold up my parchment when i’m done with it and save it for the next time I need it so cut down on waste)

Mix your butter and sugar until combined then add vanilla. 

Slowly add in the flower until combined then mix in the nuts (I use a food processor or blender to get them super fine). 

Roll the dough into 1” balls and place them 1” apart from each other on the sheets. 

Bake those suckers for about 30 min (the books says to cut one open and make sure there is no raw dough line in the middle to assure done-ness but i’ve never had a problem with the 30 min mark in both electric and gas ovens.

While the cookies are hot roll them in your confectioners sugar.

The sugar may melt onto the cookies a little that’s ok. Once you have them coated put them on a rack to rest. When you’ve gone through all the cookies start over and do a 2nd coat (seriously the 1st coat will turn into a paste consistencey. Depending on your presentation you can do this 2nd coat (more for storing and gifting next day) or you can plate them on a decorative tray and sprinkle with a layer of fresh powdered sugar (for immediate consumption). Either way this 2nd layer is to give them that show white look and extra texture. 


Apologies for the crappy phone pictures. Vegan Lavender Rose Water Cookies!

So it’s summer and if you were planning on having any garden style olde time victorian theme tea parties these babies are definately your go- to show stopper. 

I recently came into a bottle of rose water. (don’t ask) I was curious what I could do with it (as i’ve had rose water icing on cupcakes before). While hitting up google for some ideas I came across this recipe for rosewater lavender cookies. 

A friend of mine has a bunch of food grade lavender plants and had made a bunch of lavender salt for favors at his wedding so I asked if he had any leftover I could use. Since this recipe needs so little of it, it’s proably your best bet to find a friend with a plant or smuggle it out of some public gardens (yes I just endoresed stealing). You can also buy it online here. As for rosewater, you can get it gifted to you by a weirdo, or  find it in ethnically savvy food stores (Jons marketplace in L.A. usually has it). 

As for the rest of the ingredients, they are probably already in your vegan pantry. 

Here we go:

1/2 cup (one stick) vegan butter (earth balace!)

1 Cup white sugar (i’m on a big raw sugar thing right now)

enerG egg replacer eggs

1 tsp crushed lavender (I threw mine in a food processor for a few whirls, it didnt’ really “crush” as you can see in the pictures, most of it stayed whole but the flavor was still released). 

1 1/2 cups flour (I rock the unbleached and as unprocessed as possible)

2 tsp baking powder

1/4 tsp salt.

For the drizzle: 

2 cups powdered sugar (you can make your own by food processing your raw sugar with a little cornstarch until powdered)

5 1/2 tsp water

6 1/2 tsp rosewater (I followed this amount and found it too strong. You may want to do 4 tsp and add more to taste)

What’s the do:

preheat that stuff to 375

cream together your butter and sugar, add eggs

in a separate bowl mix the dry stuff

Combine until dough forms. 

Roll into 1” balls and place 1” apart on cookie sheet (I flattened mine with my hand a bit to make more even disks)

Bake for 10 min and cool completely before glazing. 

To make the glaze measure the confectioners sugar and add alternating water and rose water until you get a drizzle. Place cookies on parchement, a cut open paper bag or waxed paper and drizzle with glaze. Enjoy!

I found these cookies to be good before the drizzle and a little too strong with the 6 1/2 tsp rose water. When I make them again i’ll use less rose water and taste the glaze more before drizzleing. 

Vegan Tortillas with Maseca

If you remember, I made vegan tamales a while back. Because of that I have a lot of left over Maseca (corn maise). I was thinking about how i really wished i had tortillas or chips the other day because I had two avacados ripen and I needed to eat them. That’s when I remembered there being a recipe for tortillas on the maseca bag… I found it online here (as i didn’t have the bag any longer). It took a few tortillas to get the hang of grilling them just right but since the recipe yields 16 that wasn’t a problem. I made some quick refried beans and guac and voila! lunch. 


2 Cups Maseca

1 1/4 Cups water

1/2 Tbs salt

Mix all ingredients in mixer, separate into 16 balls and flatten with a tortilla press (if you have one) or, if you’re like me, sandwhich each ball (slightly larger than a cookie dough ball) in parchment paper and use a rolling pin to roll out. 

Grill in a pan on the stove (no oil needed) on each side for about 1 min to 1 1/2 min. (you can always fry them to make tortilla chips). 

Vegan Brioche

As brought to you by have cake, will travel

I was bustling about the other day and decided I wanted to make some bread. Usually my vegan pretzel bread is my go-to but I wanted something different. Since at the time my birthday was upcoming, I decided to go with something fancy… Brioche. I looked online at a bunch of recipes (both vegan and non) and settled on a fairly simple one… That loaf turned out like a brick… it was dense and heavy (not at all light and buttery like brioche should be). So when i saw that have cake, will travel had a recipe on her blog i got excited. (If you haven’t checked that blog out, you should. There are lots of amazing recipes up and all the pictures are beautiful.) The recipe was complicated but I had already tried the simple route and it didn’t work so i figured what the heck i’ll give it a go… here’s what happened. 

Recipe really just copied from have cake, will travel and modified for bread machine use. If you don’t have a bread machine full “old fashioned” instructions are on the original blog so you can follow the link for the original. 


1/2 cup water

1 Tbs cornstarch

1/2 cup full fat coconut milk (from a can at room temp)

3 Tbs sugar

1/2 tsp salt

2 Cups flour

1 Tbs yeast (active)

4 Tbs cold cubed butter (as usual I used earth balance)

Cooking spray (like pam olive oil)


This recipe has a really creative way of getting the eggy texture needed for the fluffly-ness of this bread… I kinda want to try it in cake sometime. 

Mix the cornstarch with 2 TBS of the water (until dissolved) in a pan.

Once it’s all liquid add the rest of the water and bring to a boil until it gets cloudly and gelatenous (you can do 1 min in the microwave if you have one)

Now put that gelatenous mix into the fridge and let it cool completely (about 7-10 min)

In the mean time you can put your coconut milk, sugar, and salt in your bread machine (the order you do things may vary between machines). Once the cornstarch as cooled you’ll put that in with the liquids as well and add the cubed butter. 

Layer the flour on top and put the yeast on top of that. (so the yeast doesn’t touch liquids and activeate early)

Your gonna rock the dough cycle for this bad boy. 

Once the dough is done you want to take it out of the machine and place it in a sprayed or greased loaf pan. Cover that pan with plastic wrap and refridgerate for 6-10 hours (overnight). 

Then you’re gonna take it out and remove the wrap slowly and let it rise at room temp for another 1 1/2 hours. Preheat to 400 and bake uncovered for 10 min. Lower temp to 350 and bake for 15-20 until golden brown is reached. (I probably could have baked another 5 or so but i didn’t want to risk burning it). 

Cool and enjoy! (Pictured is with butter and peach preserves)


Happy Mother’s Day to all the sweet, caring & nurturing mamas!


Happy Mother’s Day to all the sweet, caring & nurturing mamas!


Everyone has the moment when they realize they have a few bananas that are all about to go bad the same day. By now I think everyone has the same reaction: 1: scour the internet for banana recipies that use the exact number of bananas you have going bad or 2: freeze them for later recipe scouring. 

So if you’re mid scour and you’re not looking forward to another round of banana bread or muffins then here is something a little different. Banana cookies. These bad boys are actually really easy to make and sweet (so a different taste than muffins) and more of a cake like cookie than a crunchy one. It also has nuts and bananas in it so it might make a good mid day snack for energy… though they do also have sugar (which  you could replace with agave) but i wouldn’t call them “healthy” they are still cookies. 

So here’s the low down:

1/2 cup vegan butter (I use Earth Balance)

1 Cup white sugar (you could cut this down by maybe 1/4 cup depending on how sweet your bananas are)

EnerG egg replacer egg

1 cup mashed bananas (2.5 bananas but i used 3 and just cut the sugar down)

1 tsp baking soda

2 cups flour (I haven’t tried this gluten free yet but it seems like an easy recipe to do GF or even Paleo for that matter)

1/8 tsp salt 

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ground clove

1 cup nuts (I used pecans and peanuts) But you can use whatever

Optional vegan dessert sprinkles (I used some cake decorations for color)

How to:

Preheat oven to 350

Mix bananas and baking soda in a bowl and let sit for 2 min (a reaction is happening to make the bannas fluff when baked)

Cream the butter and sugar together in a mixer and add the enerG egg replacer egg. 

Blend Dry ingredients in sperarate bowl and slowly add to butter/sugar mix. 

Add banana mix into dough then add the nuts/decorations. 

Scoop with a spoon 1 TBS sized blobs onto a cookies sheet and bake 11-13 min. Cool and enjoy. 

I actually find these to be really delicous and not too banana-y. You will definately want to start with less sugar and add it as you make the dough though if you’re like me and think bananas are crazy sweet to begin with. 


So long time with out a post… so as usual i’ll throw a few up at once. 

I recently had a few rolls of Pillsbury crescent rolls in my fridge leftover from when i was making a Vegan Chicken Potpie. I was vaguely curious as to what other delicious things i could make with them. I went over to Pillsbury’s webiste and started scouring through their recipe section. I came across a Cherry-Cheese Danish Braid recipe and decided to try it (but used berries i already had in my fridge instead). I obviously am not as good at braiding dough as the people at pilsbury as mine turned out kinda in larva blob form (pictured). But once i garnished the slices with fresh fruit it looked ok and tasted awesome. The only thing i’d advise is that if you too are using berries and are bothered by the seeds than you’re going to want to go the extra mile and crush the berries first and strain them before adding them to the cream cheese. I don’t mind the seeds so much so i didn’t do that and everyone still thought they were good. 

So without further adieu:

What you need:

1 Can Pillsbury Crecent rolls (double check the label as they make different kinds but regular and reduced fat are vegan)

1/2 cup vegan cream cheese (one 8oz pkg) (I used Tofutti)

2 TBS white sugar

1 EnerG Egg Replacer (available in the baking asile at most groceries)

1/2 cup crushed berries or small diced fruit of your choice

1 TBS water

1/2 tsp baking soda

1 tsp sugar (for garnish)

The original recipe has a glaze that they add but i left it off as i didn’t really feel like i needed more sugar for this recipe. 

What you do:

Heat oven to 375

In a bowl mix the cream cheese, 2 TBS sugar and egg replacer until blended then add the berries. 

Roll out the crecent dough in a single rectangle. 

Spoon cream cheese mix down center of dough (only 2” wide) because you’ll need to cut strips into the sides to make the braid. 

on the remaning clean dough (on either side of filling strip) cut 1” wide strips perpendicular to the filling (so you can fold them across the filling making a braid). You will probably want to pinch the dough where it crosses to it dosn’t unfold while baking (like mine did) and get all weird looking. 

Mix the 1 TBS water with the baking soda and lightly brush the top of the danish and sprinkle with the remaing tsp of sugar

Bake for 15-20 min until brown and remove immediately from baking sheet when done. Garnish with extra fruit to hide any ugliness. 

Vegan chocolate macaroon bars

So I had a roll of Pillsbury cresent rolls left over and wanted to do something fun with them. As we all know crecent rolls are accidentally vegan. What I did not know was that Pillsbury actually has a huge site of crecent roll recipies that are almost all easily veganizeable. I spent an hour in their dessert section alone. I found this recipe for chocolate macaroon bars, and since I had everything the recipie needed I went with it. 


1 Roll Pillsbury crecent rolls

1 Cup vegan condensed milk (2 cans coconut milk 1/2 cup agave simmered to 1/2 it’s liquid [corn syrup texture])

1/2 cup dried coconut

1 bag vegan chocolate chips

1/2 cup peanut butter

Do What?!?

Preheat oven to 375

So your unroll the cresents into 2 rectangles in a 9x13 baking pan (cut a little off the ends to make a crust at each 9” side)

sprinkle dough with coconut and then cover with the condensed milk

bake at 375 for 16-20 min

Remove from oven and cool while you melt the bag of chips and peanut butter until liquid “creamy” 

Pour chocolate mix over coconut and refridgerate for about 30 min. 

Slice and enjoy. 

Photos are of the baked coconut/condensed milk then then the finished bar (I topped with peanuts but the original recipe suggest almonds)