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Posts Tagged ‘dessert’


SAM_1917

It’s vegan, it’s fast and simple, and it’s delicious!  Made by American housewives in the 50s, but no one is certain as to the origin of the name.  The bread is really more of a cinnamon coffee cake than a bread.  (You might also want to try lemon monkey bread.  Visit my fellow blogger Epicurean Vegan)

What you need:

  • 15 oz.  or 2 cans of  Immaculate Baking Company Cinnamon Chip Scones (vegan)
  • 2 cups sugar divided
  • 3 tbsp cinnamon divided
  • 1 1/2  sticks or 3/4 cup of vegan margarine

To prepare:

  1. Preheat oven to 350.  Spray cooking oil on a 12 inch round cake pan.
  2. Combine 1 cup sugar and 2 tbsp cinnamon in a zip-top bag.
  3. Cut each biscuit into quarters and add to the bag; shake to coat.
  4. Arrange pieces in cake pan.
  5. In a small pot, melt margarine and remaining sugar and cinnamon, bring to a boil.
  6. Pour sugar mixture over biscuits and bake 35 to 40 minutes until biscuits are puffed and liquid is caramelized.
  7. Remove from oven and let cool.

Approximately 32 servings.  Weight Watcher Points Plus value:  5

Modified from People Magazine.

SAM_1915

 

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SAM_1872

Please Pass the Tofu for this delicious pie that’s easy to make with a few simple ingredients.

What you need:

  • 10 oz bag vegan semisweet chocolate chips
  • 1 12.3 oz. shelf-stable firm silken tofu (Trader Joe’s now carries their version of this)
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup raspberries, fresh or thawed frozen
  • 1/2 cup confectioner’s sugar
  • 1 9-inch vegan graham cracker pie crust

To prepare:

  1. Put chocolate chips in a microwave-safe bowl and microwave until melted; set aside.
  2. In a food processor or blender, blend tofu till smooth.
  3. Add in the chocolate, maple syrup, and vanilla and blend.
  4. Add in raspberries and confectioner’s sugar and process till smooth.
  5. Spread in pie crust and refrigerate for at least 2 hours or overnight till firm.
  6. Top with more raspberries, or make a raspberry topping by cooking a handful of raspberries and a little sugar in a frying pan.  Top with vegan whipped cream such as freshly whipped Mimic Creme if desired.

12 servings.  Weight Watchers PointsPlus value:  7

Modified from Eating Well Magazine.

 

 

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Yummy to eat and fun to make!  Use whatever nut butter you like.  Experiment and have fun with it.  I found my mini candy liners at the dollar store.

What you need:

  • 12 oz vegan semisweet chocolate chips
  • unsalted nut butter of your choice – about 1/3 cup
  • 30 candy liners – miniature peanut butter cup size

To prepare:

  1. Place candy liners on baking tray.
  2. Put chocolate chips in a microwave safe bowl and microwave till melted.
  3. Put a little bit of melted chocolate in each candy liner, top with a small amount of nut butter and then top off with more chocolate.
  4. Put tray in refrigerator for one hour until chocolate is hard.

30 servings.  Weight Watcher PointsPlus value: 2

Original recipe from What Stephanie Made.

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Perfect cobbler!  Use your summer berries now and frozen berries in the winter.

What you need:

  • 1 1/3 cups whole wheat pastry flour
  • 2 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup canola oil
  • 3/4 cup nondairy milk (I used Almond Breeze Unsweetened Vanilla)
  • 1/2 cup sugar
  • 2 tbsp whole wheat pastry flour
  • 1 tsp ground cinnamon
  • 2 cups fresh strawberries
  • 2 cups fresh blueberries
  • 1 tbsp sugar

To prepare:

  1. Preheat oven to 375.
  2. In a small bowl, combine 1 1/3 cups flour,  2 tbsp sugar, baking powder and salt.
  3. In a separate bowl, whisk oil and milk, then add to flour mixture; mix till combined and set aside.
  4. In another bowl, mix 1/2 cup sugar, 2 tbsp flour, cinnamon, then add berries and toss till coated.
  5. Pour berry mixture into a baking dish.
  6. Using a spoon, scoop lumps of dough on top of berries.
  7. Brush the dough with a little almond milk and sprinkle with sugar.
  8. Bake for 20 minutes, rotate, and continue baking for another 25 minutes (45 mins total baking time).

8 servings.  Weight Watcher PointsPlus value: 7

This recipe is from VegNews.

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Want cake but afraid you’ll have more than one serving?  Too hot to bake?  Wish everyone in your family would just make their own dessert?  Here’s your solution.  As always, simple and fast and vegan.  Make in a mug or any microwave-safe container.  Enjoy 😀

What you need:

  • 4 tbsp whole wheat pastry flour
  • 2 tbsp brown sugar
  • 2 tbsp unsweetened cocoa
  • 1/4 tsp baking powder
  • 3 tbsp non-dairy milk (I used Almond Breeze Unsweetened Vanilla) (have extra on hand)
  • 1/4 cup unsweetened applesauce (have extra on hand)
  • Splash of vanilla extract
  • Dash of cinnamon
  • 1 tbsp vegan chocolate chips
  • Powdered sugar (optional)

To prepare:

  1. Mix dry ingredients and wet ingredients in separate bowls, then combine.
  2. Add more applesauce and/or milk till consistency of cake batter.
  3. Pour into mug and microwave for 3 minutes.
  4. Dust with powdered sugar if desired.
  5. Best eaten right away.

1 serving.  Weight Watcher PointsPlus value:  8

Modified from madejustright.com

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Need a chocolate peanut butter fix?  Here you go.  These can be made without sugar substituting maple syrup, agave, etc., but I only had sugar in the house so I stuck to the classic preparation.  If you haven’t had these before, they’re yummy, quick, simple, and inexpensive.  Enjoy!

  • 1 cup sugar (classic recipe calls for as much as 1 3/4 cups of sugar so adjust to your liking.  I like mine less sweet)
  • 1/2 cup unsweetened almond milk
  • 1/4 cup smart balance light (you can use any vegan margarine)
  • 4 tbsp unsweetened cocoa powder
  • 1/2 cup crunchy/chunky peanut butter
  • 3 cups quick-cooking oats
  • 1 tsp vanilla
  1. In a saucepan, combine sugar, almond milk, margarine, and cocoa.
  2. Bring to a boil and cook for a few minutes.
  3. Remove from heat and stir in peanut butter, oats, and vanilla.
  4. Drop spoonfuls onto baking sheet lined with wax, parchment, or silcone liner.
  5. Let cool till hardened.  (Sometimes I speed up the process with the freezer).

Makes 36 cookies.   Weight Watchers PointsPlus value:  2 points per 1 cookie.

Veganized from an old classic recipe.

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Is it a chocolate chip cookie?  No!  After my ER visit to stitch up a bad kitchen knife experience, this is just what the doctor ordered.  I definitely couldn’t bake myself some pity-party chocolate chip cookies, but I could cook this pudding recipe with one hand.  This is a yummy, simple, vegan rice pudding with the addition of chocolate chips and walnuts.  It’s very inexpensive to make as well.  Enjoy!

Ingredients:

  • 1/2 cup jasmine rice
  • 3 cups Almond Breeze Unsweetened Vanilla Almond Milk
  • 1/2 cup vegan sugar
  • 1/3 cup chopped walnuts
  • 1 1/2 tsp vanilla
  • 1/2 cup vegan chocolate chips
  1. Put rice and almond milk in a saucepan and bring to a boil.
  2. Reduce heat and simmer till rice is soft, about 20  minutes
  3. Stir in sugar and cook till melted and well combined.
  4. Remove from heat and add walnuts and vanilla.
  5. Let cool slightly, then stir in chocolate chips.
  6. Divide into four dessert dishes and refrigerate for an hour.

4 servings.  Weight Watchers PointsPlus value: 8

original unmodified recipe:  source unknown

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