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Vegan Jello Shots

The name says it all. Jello Shots….Vegan!!!!

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Their awesome if I do say so myself and really, really easy to make. Best part, they only need to stay in the fridge for about 1 hr before you can enjoy them. So they are easy to make for last minute parties! I found the recipe years ago at this blog spot . She used vodka and different amount of water/alcohol ratio than I do. My recipe is below but you should check her’s out as well.


Ingredients

Whiskey or Rum (3 oz)

Water(8oz to boil and 5oz cold)

Vegan Jello (I use Bakol Jel Desserts, which our local walmart and publix sells it!!)

(Pretty simple ingredients huh?)

Directions

Check out her blog spot above for directions.

Just some tips from me:

The picture shows me using mini plastic cups but I perfer to use mini silicone cupcake liners. The jello pops right out of them and easy to clean as well.

These start setting within minutes of removing from heat so make sure to have your cups ready and pour quickly.

They will last in the fridge for about 3ish days before they get a funny texture.

For 4th of July I jazzed this puppies up and made Firecracker Jello Shots. You follow the directions above but add alcohol infuzed maraschino cherries to each shot. Just soak your cherries in alcohol for 30 mins to overnight (depending on how strong you’d like them) and add them once the jello starts to harden some (otherwise they sink right to the bottom).

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Cowboys Cake

My husband and I made this for my Dad’s birthday last year. It came out AWESOME!!!! Much better than I thought it would. I was very pleased with it and he seemed to like it as well.

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Ingredients

2 – Chocolate Cupcake recipe from what else than Cupcakes Take Over the World.

1 – chocolate Frosting (Same Cookbook as above)

1 – vanilla Frosting (Same Cookbook as above)

Coconut

Fondant

Yellow, Green, brown, gray and Blue Food Coloring

Directions

Make 2 square cakes and cool. Once cool place side by side and frost with chocolate frosting.

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Color the coconut with green food coloring and place on top of frosting.

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Color the fondant blue and make the end fields, helmet and star.

Color the Fondant gray and make the other star and laces on helmet.

Color the brown to make the football.

Place all fondant pieces on top of cake.

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Color some of the vanilla frosting yellow to make the lines by the end field.

Color some of the vanilla frosting silver for the COWBOYS name.

With the remaining white frosting add the lines and numbers.

Place pipe cleaners as the Goal Posts.

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Vegan Pizza Dip

So there is this great stuff my sister always makes….so now I do too.

It’s pizza! Not your normal pizza though. It’s a dip make with sour cream, cream cheese, sauce, veggies and cheese and served with chips. It’s a great thing to bring to parties, or movie night at home or just when you want something great to eat.

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Ingredients

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1  – Tub Cream cheese ( I like Vegan Gourmet Cheese Alternative by Follow Your Heart but any is good)

1 – Tub Sour Cream ( I like Vegan Gourmet Cheese Alternative by Follow Your Heart but any is good)

1 – Jar Pizza Sauce

1 – Pre-cut peppers (or 1 Cup Peppers cut)

1 – Pre-cut Onions (or 1  cup onion cut)

1 – Bag Mozzarella Cheese  or provolone or jack ( I like Daiya)

1 – Bag Corn Chips

Directions

Turn oven to 350

Place cream cheese into 8×8 baking dish. Place in oven for about 5 minutes or until soft.

Add sour cream to cream cheese and cover the bottom of baking dish.

Add pizza sauce, then onions and peppers.

Place back in oven till warm about 10 – 15 minutes. Add cheese  and place back in oven till melted.

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Enjoy with chips!

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Vegan Cookie Filled Cupcakes

YUM is all I can say to this. Really look at these pictures.

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What can you really say to make them better than they already look? Nothing that’s what. My mother-n-law said these are her favorite so far out of everything she has had.

So once again 95% of this recipe came from a cook book. A wonderful cookbook so if you haven’t gotten it yet you really needs to.  It’s call Vegan Cupcakes Take Over the World. It’s totally worth buying since all the recipe’s I have tried from it have been oh so good and I use it a lot.

Ingredients:

1 recipe of Vanilla Cupcakes (From the cookbook)

1/2 recipe of Cookie Dough Balls (From the cookbook)

1 can Pillsbury Frosting – Chocolate

1 Nifty Cupcake Holer my Lovely Daddy got me.

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Directions:

Make Cupcakes and Cool

Make Cookie Dough Balls and place in piping bag or Ziploc bag.

Take cooled cupcakes and punch a hole in the center of each. Don’t forget to taste test all the cupcakes parts you took out🙂

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Fill with cookie dough

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Top with frosting. (Since the cookie dough is sweet I didn’t put too much frosting on the top and I also had some leftover cookie dough so I put some on top. )

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Total perfection!!!! Enjoy!!!

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Vegan Dirt Cake

For my birthday this year (back in June) I decided I wanted dirt…cake..dirt cake that is. I mean I’m a vegan so of course I like the taste of dirt…and sweet dirt is the best. I’ve been loving this cake for as long as I can remember.  So I check out some things online because I couldn’t find my mom’s old recipe I used to use and I didn’t like what a lot of people said how to make it so I decide to make my own, Then half way to work I remember where I put my mom’s old recipe!

Dirt Cake

1 1/2 package Oreo’s

1 Tube Cream Cheese ( I used follow your heart brand)

1/2 – 1 cup powdered sugar ( I used 1/2 cup)

2 boxes vanilla pudding ( Some people say chocolate but I have never done it that way)

4 Cups Milk for pudding

2 cups whipped topping (I used 1/2 box of Healthy Top by Mimic Cream)

Make the pudding according to the directions and place into fridge over night (You need the pudding cold so that’s why it needs to be made a day before the rest).

Crumble cookies into small pieces. You can place into blender to do this but I like putting into bag and smacking it. This way the chucks are all different sizes.

In medium bowl blend cream cheese and powder sugar until smooth.

In a small bowl make your whipped topping according to the directions.

In a large bowl blend the pudding, whipped topping and cream cheese mixture until smooth and combined.

In a large clear bowl (or flower-pot or sand castle pale..or anything really. I like clear because then you can see the different layers) place a layer of cookies, then cover with 1/2 the pudding mixture, another layer of cookies, the rest of the pudding mixture, then the rest of the cookies. You can also add gummy worms (vegan ones) on top or throughout the cake. It gives it more of a realistic dirt feel with the gummy worms. If you use a flower-pot you can always place a plastic flower it in too.

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Happy Birthday Cake!

CHOCOLATE Cake!!!

So my sister birthday just past in September. She turned really really old🙂 just kidding she turned 29! I wanted to make her a super special birthday dessert. I ask her what was her favorite dessert that I have made or anything she wants and she said my chocolate cake with ganache filling. I told  her to forget I ask so it would be a surprise.

I gotta say it is my favorite cake now. See this is one of my favorites because I don’t like normal chocolate cake. It’s always just to bland and dry to me. I’ve always been a fan of vanilla but this cake changed my mind on chocolate cake. It’s one is my ultimate favorite now and my go to recipe for a lot of things.

Ingredients:

Chocolate cake I used is from Vegan Cupcakes Take Over the World. It’s the “Your Basic Chocolate Cupcake”  recipe. I  made half the recipe because I only made 2 mini springform pans. It was the perfect amount.

Chocolate frosting I used “Chocolate Buttercream Frosting” from Vegan Cupcakes Take Over the World. Again I only made half the recipe because it was a perfect amount.

Ganache it’s my homemade recipe (see below).

Directions:

  1. Make 2 mini cakes and cool
  2. Make Frosting and place in a bag (I just used a Ziploc bag and cut a little of the corner)
  3. Make ganache and cool slightly.
  4. Take the 1st mini cake and place on a plate. Take your frosting and go around the edge to make a holder for your ganache. Add the ganache.
  5.  
  6. Top with the 2nd mini cake.
  7. Take you frosting and frost the rest of the cake.( I just squished it out of the bag and used a knife to make it smooth.) If you have any frosting left in your bag add designs around the sides to pretty it up.I had some ganache left over so I just drizzled it on to the top for added prettiness and topped with sprinkles.

Ganache :

1/2 cup chocolate chips

1 tablespoon milk ( I like Almond Milk)

1 1/2 tsp shortening

Mix all together and microwave for 30 seconds. Stir and repeat until melted. Add more milk a tiny bit at a time if it’s too thick. Let cool a little bit before putting in cake.

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Dump Cake

DUMP CAKE!!!

Sounds completely nasty but oh it is good.  My grandma gave me the recipe and I veganize it🙂. I remember when she told me what it was it looked great but the name didn’t sound great. Forget the name it’s worth making. I’ve made it for our apartment warming party and our BBQ and everyone has loved it so far. I mean what’s not to love pie filing and cake in one dish. Sign me up I’m trying it.

Items needed

Cake Mix (either homemade, recipe below or store-bought)

2 Cans Different Fruit Pie Filling (My favorite is peach and raspberry but we used Blueberry and Strawberry in the pictures)

2 sticks vegan butter (I used a new one I found in Publix but I’ve also used earth balance too)

Directions

  • Preheat Oven to 350
  • Dump 1st can pie filing into 9×13 pan and flatten out to over the bottom of pan.
  • Dump 2nd can pie filing onto 1st one. Smooth out to cover as much as you can.
  • Dump cake mix on top of pie filings and make sure it covers pie filing completely. 
  • Slice butter thinly and place over cake mix. Make sure when you place the butter the slices touch each other. You want the whole cake mix to be covered with butter. ( you can see in the pictures mine were not touching and you could tell once the cake was done)
  • Cook in oven for 45-50 mins or until cake looks cooked.
  • Cool 15 mins and enjoy.

Homemade Cake Mix (no liquid)

1 1/2 Cups Flour

3/4 Cup Sugar

1 1 /2 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp Salt

Mix all ingredients together really good. Use as listed above.

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BBQ Vegan Style

Since the weather here has been super lovely out (rainy mostly but hey that’s Florida) we decided to invite my sister and her kids over for a pool day.  Then my husband said he wanted to grill up some burgers at the pool. Then we invited more people and more people and more people. So BBQ at the pool became BBQ at our apartment and then pool afterwards. It was too much to carry down to the pool and by the end it was just Hubby and I who made it to the pool.

Vegan BBQ?? Most people would think that means cardboard tasting food but it does not at all. Our food is amazing tasting. I was really super excited that everyone tried our burgers and it seemed like they enjoyed them too. We don’t force our lifestyle on anyone but when people come over our house they either 1 bring their own food if they want meat or 2 eat ours.  I’m glad people try ours and I love there honest opinions. I want people to tell me if our foods sucks or what they think so I know for next time what too have or not to have.

 

Here are some highlights of our party and what we had.

 

Burgers – Vegan Boca and Gardein black bean and chipotle burgers. (We get both at our local Bjs. They  just started stilling the Gardein ones. soooo good)

Buns (We get Cobblestone because they confirmed to us that they are vegan)

Chips and Salsa

Pita Chips and Hummus

Pickles, Tomatoes, Lettuce, Ketchup and Mustard.

Watermelon

Dump Cake for Dessert ( will follow in another post)

 

 

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Chick’n Pasta Salad

So this is a great gathering food. Easy to eat, taste great and most people don’t think it’s vegan let alone vegetarian so it’s a hit for everyone. We also brought this to our friends gathering and it was a hit as well. I hope you all like it as much as we do.

 

Ingredients:

1 Box Spring Pasta

1 lb Bag Frozen Mixed Veggies ( we got the one with lima beans because there just so awesome)

1 Bag Gardein Chick’n scallopini

Seasonings for your choice

Red Wine vinaigrette Salad Dressing

Aged Glazed Balsamic vinegar (Not all are vegan so just read the ingredients)

 

Directions:

1. Make Pasta according to box, drain and add frozen veggies (the heat of the pasta will defrost them)

2. Make chick’n.

  • Place oil and heavy seasonings in pan and on frozen chick’n. Turn to med – med/high heat.
  • Shear chick’n on both side and continue cooking until internal temperature reaches 165 (all foods should have a temp of at least 165).
  • Cool chick’n and slice into chucks.

Add cooled slice chick’n to the pasta and veggies. Mix well. Added Red wine vinaigrette and balsamic vinegar to taste.

Enjoy!!!

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Vegan Mini Cheesecake

OMG OMG OMG the most fabulous vegan cheesecake ever!!!! I’m a HUGE fan of cheesecake but since becoming vegan I haven’t really like any all that much. I mean yes they are good but not like regular cheesecake. So I’m always on a search to find my perfect cheesecake and I totally found it.  Best thing is it doesn’t make all that much so I won’t be tempted to eat it for a week straight but it also only using 1 tub of cream cheese and at almost 5 bucks a tub that totally a score in my book!!!

Now the recipe I found wasn’t vegan so I was a bit worried about making it but it seemed easy enough to convert, really easy, so I figured I didn’t have much to lose if it didn’t work.  I didn’t waste any time either. I got home from work at about 4 and by 4:30 they were in the oven. I was so excited to make them.

Over the weekend we brought them to a friends lovely gathering and they were a big hit. I was so happy so many people commented on them. I love to hear anything about my baking (good or bad). I want people honest opinions and I had more than 1 request for the recipe so needless to say I was thrilled.

The recipe is adapted from Workout and Then Cook Blog.

1 tub Cream Cheese ( I used follow your heart)

1/2  cup Sugar

2 teaspoon Lemon Juice

1/4 teaspoon Vanilla

1 Egg ( I used egg replacer)

Homemade Graham Cracker Crust

Preheat Oven to 325

First things first is  the Crust. She used 6 Mini Crust from Keelber, which would be perfect but I didn’t have any so I used 4 mini springform pans you could also use mini muffin/cupcake pan as well. I believe the recipe will make 24 mini cheesecakes muffin thingys. For the gathering we went to I did the 4 mini springform pans and then cut each one into 8 mini slices. They came out sooo cute I thought🙂

1 1/3 cup crushed graham crackers

2 tablespoons sugar

5 tablespoons melted butter ( I used earth balance)

Mix all 3 ingredients together. Split evenly between the 4 pans and press down hard.  Bake for about 6 minutes. While this is cooling you can make your filling. (I got this recipe form my springform pans box)

Now on to the most fabulous filling. Using the ingredients I have listed above go to link here to see how to mix it all,bake it and chill it. I had to keep mine in about 10 minutes longer  then she said(total of 30 minutes). The knife also didn’t come out clean like her’s did.

Enjoy!!!!

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