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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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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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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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Moist Gooey Brownie

It’s been awhile but I have a good reason…I’m been trying to get some good things to post about.

I don’t wanna post just my OK recipes I like. I wanna give you all AWESOME, Spectacular things you will love.

So I tried to make a jelly roll, which didn’t come out the best. The taste was awesome but the roll well that’s a completely other story. It rolled good but then it broke apart in the unrolling phase. So while I work on my jelly roll un-rolling you can make this outstanding brownie.

Now you may know that I have posted about a brownie before. It’s my S’more Black Bean Brownie Pie. Which is great (It’s my husband favorite brownie), but when I have a craving for a moist gooey brownie that recipe just won’t work for me.

Here is my go to moist gooey brownie recipe. I found it years ago, like 3 years ago, and I love it just as much as the first time I made it. The recipe says to cook it from 25-30 Min’s but I always cook mine for 35 – 40 Min’s.

Hope you all enjoy!!!
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Vegan Cake Balls Sticks for 1

OK so the title says cake balls for 1 but if your really nice it could be for 2 people. Luck me my husband is sick so I get to eat them all myself :). I know, I know that’s not nice but hey I take what I can get!

This recipe is super easy and super tasty. Now I’ve made cake balls before but they have never turned out this good. So I was very happy with the result. I will have to keep making them so I can become a cake ball master!

I love cake balls because they are so cool, amazing, yummy, pretty….and a bunch other words that I’m to lazy to spell out.

Pretty much a cake ball is cake crumble up mixed with frosting shaped into a ball and dipped in chocolate. Who wouldn’t like that? You can even fill them with things as well. A year or so ago I did some with cherry’s in the middle and on-line I saw someone put peanut butter in the middle and another person put cream in the middle. Yum yes please!!!!

A normal recipe calls for a regular size 9×13 cake, 1 can of frosting and a bag or 2 of chocolate. Since that is WAAAAYYYY  too much for me (about 50 of them) I used a recipe from one of my favorite blogs Chocolate Covered Katie. It’s her One Minute Chocolate Cake (which takes me about 5 minutes to make it because I have to measure out all the ingredients and I’m super slow I guess). This makes about 7 cake balls.

Here is what you have to do and what you need

One Minute Cake Ingredients and recipe

and

1 Tablespoon Frosting

1/4 Cup – Chocolate Chips

1 1/2  to 2 tsp Shorting

Sprinkles, Decorating Sugar, chopped nuts, crushed cookies, whatever you want really ( optional)

Go here  and make Katie’s recipe. I did mine in a coffee cup and I used agave nectar instead of sugar and regular unbleached flour. Oh and pour the coconut oil in last because once it hits the cold mix it starts to get hard again.

 

Now once it’s cool crumble it up . I used a fork but you can use your fingers.

Add about 1 tablespoon of frosting and mix well. You can add more if need be. You want it moist but not to sticky.

Form into balls and place on cookie sheet lined with wax paper ( I have read on-line you should put the  mix in the fridge for about 30 minutes before shaping them so it’s easier to shape but I haven’t tried this yet. If you do let me know if it works) . Now you can put your stick in or leave it plan. It’s easier to dip with a stick so that’s why I added them. You can use a craft stick, a skewer, a tooth pick, a chop stick, a straw, anything really. Just put it about 3/4 of the way into the ball otherwise it will fall out.

Place in freezer for about 30 minutes or fridge for a couple of hours. I put mine in freezer for about 30 minutes and then into the fridge for about 30 minutes since I was eating dinner.

Take you cake balls out of fridge or freezer and place on counter while you melt your chocolate. Place your chocolate and shorting in a coffee mug and microwave for 30 seconds. Stir until chocolate and shorting are combined and is all melted and running.

 
Take your cake balls and dip into the chocolate. I held my mug on an angle so I could dip them completely. Let the extra chocolate drip back into the mug and roll your cake ball in sprinkles or whatever topping you want, if you want topping that is. Place back on wax paper and repeat process till your all done.
 

You can eat them right away or place back in fridge for a little bit. I prefer mine a bit cold so I put them in fridge for another 30 minutes.

Enjoy!!!

 
P.S. If you want another flavor other then chocolate cake check out Katie’s other flavors you can do in the microwave here.
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Vegan Cheesecake Cupcakes with Raspberry Yonana

 

I was looking at few things last week when I came across a cupcake contest. Not just any cupcake contest…an ICE CREAM CUPCAKE CONTEST! Did you read that right people!!! An Ice Cream Cupcake Contest. Two of the best thing combine.

Yes Please, Sign me up!

The contest is the 5th annual Ice Cream Cupcake Contest put on by Cupcake Project and Scoopalicious.

Immediately I started thinking of so many different things I could make. How will I ever narrow it down? Well after driving my husband insane, I finally decided on a Cheesecake Cupcake. Cheesecakes are one of my favorite desserts to eat and since I have been vegan I really haven’t had that many that were great to me. So I was excited to try this out and have that yummy cheesecake flavor in a cupcake. Now since most regular cheesecakes are topped with a strawberry or cherry topping I thought it would be great to top the cupcake with Raspberry Yonana topping. And WOW was I right. The raspberry yonana just added this amazing taste to the already great tasting cupcake.

I got the original cupcake recipe from Cookie Madness . It’s a red velvet cheesecake cupcake but since I wanted a more of regular cheesecake taste and since it wasn’t vegan I changed a few things on it and it worked perfectly. Taste just like a cheesecake with raspberry topping. 

Below is my updated recipe. Make sure to go to the original recipe and check our her ingredients, wonderful pictures and for the instructions.

Ingredients
 
Filling:
  • 4 ounces cream cheese, softened ( I used Follow Your Heart brand. I think it’s the best tasting one but Tofutti is good too)
  • 2 tablespoons granulated sugar
  • 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure) ( I used  Ener-G-Egg Replacer. I just made 1 egg according to the directions on the box and put it all into the filling mix. It came out to be about 2 tablespoons full).
  • 1/4 teaspoon vanilla

Batter:

  • 1 cup plus 2 tablespoon all-purpose flour (5 oz)
  • 2 teaspoons unsweetened natural cocoa powder ( I used more flour instead of cocoa powder)
  • 1/2 teaspoon baking soda
  • 1/4 plus 1/8 teaspoon salt
  • 1/2 cup vegetable oil
  • 2/3 cup granulated sugar
  • 1 teaspoon apple cider vinegar
  • 1 large egg (I again used Ener-G-Egg Replacer)
  • 1 tablespoon red food coloring ( I didn’t add this at all)
  • 3/4 teaspoons vanilla 
  • 3 tablespoons sour cream ( I used  Follow Your Heart brand. I think it’s the best tasting one but Tofutti is good too)

Additional Ingredients:

  • Graham crackers. Take 2 sheets of graham crackers. Crush them as big or fine as you like and add two teaspoons to the bottom of each cup before you add your batter. 

Raspberry Yonana Topping:
 
  • 2 Frozen Bananas
  • 1 to 1 1/2 Cups Frozen Raspberries

 Put the 1st banana in your yonana machine then raspberries then 2nd banana. Make sure to scrap out all the good banana and raspberries that may still be in the machine. Once your all done mix it  together really good and add a scoop to your cooled cupcake. 


Enjoy!

Here are some of the pictures of my process. It was really fun making it. I think next time I will mix the filling with the batter to see how that comes out too. 

1st Layer of Batter

Cupcake all together before going into oven

Cupcakes all baked and out of the oven

Finish Cupcake with Raspberry Topping!!!!

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Deep-Dish Cookie Pie

So I’ve been scoping out this recipe from Chocolate Covered Katie for some time now but was a little iffy to try it because it’s made with garbanzos beans. But I figured I should give it a try because I make Black Bean Brownies and I can’t single out any one bean. That’s just wrong! So when I was shopping I picked up a can of garbanzos beans and made them the minute I got home. They were great. I couldn’t taste the beans at all. So I had my husband, Aunt and Nani try them and they loved them. My Nani liked them so much she already pre-order her birthday cake, or should I say cookie pie from me…and her birthday is still 3 months away.  I even told some people at my work about it and they are all really interested in trying it. So I’m gonna surprise them and make it one day for them all to try.

So you are all probably going GIVE US THE RECIPE ALREADY!!!!! So here it is. Just follow the link to Katie’s page and the recipe Deep-Dish Cookie Pie ( I only had to use 1 can of beans) . Oh and wanna know something totally awesome about this reciepe…it was on TV!!! For real check it out at here and here.

Here are some of my pictures of the process.

Happy Baking!!!

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Vegan Whipped Cream Options

Vegan Whipped Cream Options
In a previous post titled Vegan Banana Cream Pie (With Oreo’s) I talked about a vegan whipped topping called Healthy Top by Mimic Cream. Here are a couple of pictures of me making it for another dessert. I just wanted to give you an idea of what it looks like.
  • Pic 1 – In the bowl is 1 Cup of Healthy Top straight from the box
  • Pic 2 – Being mixed
  • Pic 3 – After being mixed 3 minutes
  • Pic 4 – After being mixed = 2 cups now and light and fluffy
The whole box makes a total of about 4 cups of whipped topping but we normally can’t eat that much. So I was searching Mimic Cream’s website and found that it says you can take out the portion you need and freeze the rest in another container for another time. So that’s what we did. I used about 1 cup(half the box) of Healthy Top from the box. Once whipped it make about 2 cups which was a perfect amount.

If your allergic to nuts (because Healthy Top is made from almonds and cashews) you can also use Soyatoo! Soy Whip. You make and use it just like the Healthy Top and it’s just as good. ( I get the Healthy Top because it’s sold in stores by me  and the Soyatoo I order online). Soyatoo also makes a Rice Whip and Soy Whip which is in a spray can. They Whip in cans is sold in stores by me but it’s  more airy then the boxed type. They are good just not as thick as I like.

And my final option for a whipped topping is from Coconut Milk. Sounds weird I know but I tried it anyways and it’s good. I got it from Chocolate Covered Katie . I didn’t open the can but it worked great. I also didn’t use the liquid stuff either and I whipped it with a whisk. Now it’s just not sweet enough for me as a whipped topping but I tried it in my coffee and it was great. Next time I may try to add some sugar like Katie suggests.
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