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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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Monkey Bread Pizza

So as usually I was searching online for different things that looked good and I came across this thing, this gorgeous, yummy looking thing! Monkey Bread Pizza.  So I wrote down the directions, even though I had them etched into my brain already, and bought the stuff to make it the next day. My mom was over visiting so she helped make it.

We had an assembly line going. My husband cut the dough, I filled them and my mom oiled and placed into the pan. We brought them over to eat for my nieces birthday party. They were more for us since they all had pizza to eat but we had everyone try them and it was a big hit. We made them again about a week later just for the 2 of us. We ate half in one sitting…the rest was lunch for the next day.

Here’s the recipe based off this one http://www.jasonandshawnda.com/foodiebride/archives/7195

2 – Pizza Dough’s (we bought them already made but you can use homemade if you want)

1 – Jar Mariana Sauce

1 – Block of Cheese ( we used Daiya Jack Cheese but you can use any)

1 – Package Pepperoni ( We used Yves)

1 Cup – Oil (We used my husband home-made oil recipe below)

Preheat oven to 400 and oil your bundt pan ( you can also use a 9 x 13 pan but then you will have to use half the ingredients)

First you are going to flatten the dough and slice each thing of dough into 22 pieces ( or as many as you want).

Second you are going to cut up the cheese into 44 pieces or cut into as many pieces of dough as you have.

Third you are going to take a piece of dough. Place a slice of pepperoni  into the middle of the dough add your cheese chuck and fold or pinch the dough over so you wrap the pepperoni and cheese into the dough.

Fourth oil your dough and place into the bundt pan.

Fifth once all your dough is filled, pinch, oiled and placed into pan you are going to cover your pan with scan wrap and leave on counter for 30 minutes to rise.

Sixth once 30 minutes is up place in center of oven for about 45 minutes.

Seventh take out of oven and let cool 15 minutes before turning it over onto a place.

Eight Place bowl of mariana sauce in center hole and enjoy!

Homemade Oil Recipe:

Olive Oil

Fresh Minced Garlic

Garlic and Parsley Salt

Dried Italian seasoning

Mix all together to your taste!

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“Birth” Day Cupcakes

My Sister had her 3rd child Saturday. A Beautiful Baby Girl!!! I’m a happy Aunt 🙂

Baylee Mae was born 8/11/2012 at 12:31 PM.

A huge CONGRATULATIONS to the proud Mommy, Daddy, Big Sister and Big Brother.

Since it was her birthday I had to make her something to start it off right.  I used this doughnut recipe by CCK (Chocolate Covered Katie…I know, I know another one of her recipes. But seriously they’re fabulous tasting and totally easy to make). But I couldn’t stop at just that. I had to jazzy it up some….soooooo I made candles, and roses and B’s (the letter not the bug) with fondant.

I had such a fun time making them and was so happy with how cute them came out. I mean I had an idea of how I wanted them to look and they came our better than I hoped so I was thrilled to say the least.

Doughnut Recipe (with sprinkles added). ( I did 1 and 1/ 2 recipes and it made 14 cupcakes.)

Frosting

I used Pillsbury Strawberry Frosting. I colored half purple and left the rest pink. I then put them both into a frosting bag (one color on one side the other color on the other. It’s a bit messy but not to bad) and piped them out  ( here’s another way to do 2 or more colors). I started from the middle of the cupcake and worked by may out. That’s how you get the rose look.

Fondant Candles:White Fondant, Yellow Fondant and Purple Fondant. (You can color your own of by the pre-colored ones).

Roll white fondant into a cylinder shape however big you want your candle. Place a little hole at the top so you flame can go into it some. Place to the side. Take some purple fondant and roll into thin (or thick if you prefer) strings. Roll your purple string fondant onto your while cylinder. I did three separate ones but you can do one long one and wrap it around the whole cylinder. Now place to the side. Roll your yellow fondant into a ball and then peak the top some to make it look like a flame. Now peak the bottom slightly so it will fit into your cylinder. Get the bottom of your flame a little wet with water and stick it into your cylinder.  Ta Da!!!! You’ve made a candle. They get easier as you go along. Now if you want your candle to stand up straight you will want to add some gum tex into your fondant. I have never tried it before but that’s how you get it to work I’ve been told.  You can check it out here.

B’s (the letter not the bug).

If you have a “B” cutter then you can just roll your fondant out and cut the B’s out but I didn’t have one so I used a frosting tip.

Roll your fondant out to the thickness you want. Then used the big circle end of your tip and push into fondant. I used 2 circles and over lap them. Then I used the small part of the tip to place a hole into each circle. Then I flatten the bottom circle and the sides to make it look more like a ‘B”.

Roses

The roses were so easy and fun to make. I found out how to make them on this site. It’s for gum paste but worked perfectly for fondant.  Here is another site and here as well.

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Vegan Pumpkin Bread

I used to work with a gentlemen whose wife made this amazing Pumpkin Bread.  I mean it was so good I HAD to asked for the recipe and then I HAD to make it. Like ASAP!!!!

That was before I turned vegan so I wasn’t sure if it would taste as good vegan and OH MY GOSH…it does.  I was so happy that it does. Its one of my all time fav’s.  So I had to share it with everyone.

The original recipe makes 3 large loafs or 6 small loaves or 1 bunt cake and 1 loaf pan so since that is way to much for just 2 people I cut the recipe in half and it made 1 large loaf which was perfect. Once it cooled down I sliced it into thick slices and put it in little baggies so I could just grab a bag and have it for breakfast at work.

So without further waiting….here is the magnificent recipe.

Makes 1 large loaf

Wet Ingredients

  • 8 oz Pumpkin Puree
  • 1/2 cup Oil ( I used corn)
  • 1 1/2 cups Sugar
  • 2  fake eggs  – I used Ener-G-Egg Replacer 3 tsp replacer mixed with 4 TBS water
  • 1/3 cup Water

Dry Ingredients

  • 1 3/4 cup Flour
  • 1/2 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1/4 tsp Cloves (Ground Cloves not whole leaves)
  • 1/2 tsp Cinnamon
  • 1/2 tsp Nutmeg

Real simple easy to assemble now. You ready????

Mix wet ingredients together.

Mix dry ingredients together.

Add dry into wet and mix till combine.

Pour into loaf pan and bake for about 1 hr or so. I think it took mine about 1 hr and 15 mins. Just keep checking till toothpick comes out clean.

Optional – Chopped Nuts. I added whole walnuts to my mix. Just place them into the bottom of the pan before pouring in your mix and bake as directed.

ENJOY!!!!

P.S. share this will family and friends. They will love you forever since it’s that amazing!

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Camping or Hurricane Food!!!

We were at Bass Pro Shop not to long ago when we decided to look at the camping foods.

Whenever we go places we always try to look for vegan items that are easy to cook that we can take camping with us or for Hurricane supplies.

That’s when we came across Backpacker’s Pantry.

Bass Pro Shop had 3 we could choose from that are vegan.

Score, Jackpot!!!!!

We decided to try 2 of them, Louisiana Red Beans and Rice and Katmandu Curry.

All you have to do is add boiling water, close the pouch and let sit for about 13 minutes or so. Pretty darn easy I think and all you really need is a pot and a camp fire or grill.

They were better than I thought they would be. They were a bit spicy for my taste but my husband thought they were good. I ate mine with bread and it was perfect.

The Louisiana Red Beans and Rice was like soup with beans and rice. They were whole beans it in and the rice tasted perfectly done.

The Katmandu Curry was a bit thicker then the beans and rice was. It was also spicier.

They are priced pretty good and they serve 2 people. They do have ones that can serve up to 4 as well. Each serving is about 13 ounces. They also have a shelf life between 1.5 to 3 years depending on the product.

Check out the website!

All I did was type in vegan in the search bar and 19 items came up listed as vegan.

Organic Peanut Butter and Raisin Oatmeal

Organic Yakisoba Noodles

Organic Olive Oil (6 pack) – 4 Servings

All-Natural Peanut Butter (4 pack) – 4 Servings

Applesauce – 2 Servings

Freeze-dried Strawberries – 1 Servings

Chana Masala – 2 Servings

Pad Thai – 2 Servings

Louisiana Red Beans and Rice – 2 Servings

Katmandu Curry – 2 Servings

Spaghetti & Sauce – 2 Servings

Green Bean Almondine – 2 Servings

Sicilian Mixed Vegetables – 2 Servings

Apple D’Lite – 2 Servings

Salsa – 4 Servings

Fruit Jelly (4 pack) – 4 Servings

Louisiana Red Beans and Rice – 4 Servings

Corn – 4 Servings

Green Beam Almondine – 4 Servings

We want to try them all. I will let you all know once we do. If you try them or have tried them let us know!

P.S. Were not getting compensated for promoting them or anything. We just like sharing when we find out about vegan things!!!! More and more options are becoming available every day and we love finding out about them and passing the information along.

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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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TO GOD

Lord we ask for you to guide us and to portect us in all that we do and all that comes our way. Please we ask you to guide our family and to take neg thoughts out of them and us  Jesus Christ our protector and savior thank you for all the plants you have gave us to eat and animals to care for and be equal with

IN JESUS CHRIST AMEN

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