Tart lemons are sweetened up in this homemade vegan lemon curd! Use in your favorite dessert or to top the perfect vegan biscuits.
We all had little quirks growing up, right? Weird things we ate or did that now seem totally crazy and kind of gross (well, they were in my case). As for me, I used to suck on lemons and eat chunks of butter right off of the butter knife (told you it’s gross!), but of course now, those habits seem totally crazy. We have a friend who used to eat sugar sandwiches, and AJ used to eat bologna and ketchup sandwiches. I mean, to each his own, right? (more…)
The BEST vegan chocolate frosting that is so perfect on cakes, cupcakes, and everything else in between! This recipe uses coconut milk and vegan butter.
Making the perfect vegan chocolate frosting has been something I have struggled with ever since I started baking without dairy. The all vegan butter-based versions were always way too greasy for my taste, and the all coconut milk versions never held up quite as well. Well, I’ve found the perfectly creamy, easy, and non-greasy version of vegan chocolate frosting and I’m sharing my secrets of how to make it with you!
Looking for the absolute EASIEST way for how to make coconut whipped cream?! This is IT! Get perfect results each and every time, ready to top your next batch of brownies or a bowl of beautiful summer berries.
Coconut whipped cream = LIFE.
Okay, maybe this is old news/a very bold statement, but have you jumped on the vegan coconut whipped cream bandwagon?! Ever since I read about it being a pretty much perfect stand-in for the old faithful whipped cream, I’ve been OBSESSED. (more…)
Vegan yeast biscuits are a fast and easy way to get to perfect biscuits in no time!
This post is sponsored by Red Star Yeast. Thanks for supporting the brands that make this space possible!
There’s just something about the changing of the seasons that makes me want to bake ALL the bread. A few of the tall trees outside our house are starting to change from green to yellow and, despite our 80-degree weather, it’s a reminder that fall really is coming soon. I’m always on this in between feeling of (more…)
I really should have just gone ahead and named this blog ‘100 Million Ways to Eat PB+ Chocolate Together’, but I’m thinking that would have been too long of a name, right? I realized as I was typing up this recipe that I posted a peanut butter and chocolate cake earlier in the week, and now crispy, crunchy perfectly easy chocolate peanut butter cups today. These were actually (more…)
You know how you have internet friends and sometimes they become real-life friends? No? Well, I’ve found through blogging that I’ve met some of the kindest and sweetest people, including one pretty mama-to-be, Chelsea from This Grand Adventure! Today a few of my internet (and real life) friends and I are throwing her a baby shower, complete with favors, pizza, and cute cookies. Chelsea is a sweet, lovely fellow blogger and I am so excited to be taking part in her shower!
I am so happy to finally be able to post this apple cider caramels recipe These suckers took 3 tries to get right, and I’m not even sure that I still know the ins and outs of candy making, even after all of that trial and error. The first time, I broke the candy thermometer my fiance gave me for my birthday (along with a bowl he gave me, eek!), so since I didn’t really want to eat glass laced caramels, I threw that batch out. Oh, and did I mention that when I broke the candy thermometer it was the second time boiling the caramel mixture?! Oy! The next time, I thought I had it totally on point, boiled everything down, added the rest of the ingredients and poured into a pan to chill. Still, no dice. My caramels came out soft and didn’t set, so back into the pan they went! Third time is a charm, they worked. I think I made them a little more on the slightly burned side, but it must not have bothered anyone in our house, because they were gone in a day (or less than? Don’t judge me). I adapted this recipe from Dessert for Two’s small-batch caramel recipe, but used maple syrup in place of sugar and swapped out butter for tahini. I wanted to keep the apple cider part of the caramel, but add in a little more creamy/nutty flavor with the tahini. I used a lovely jar of tahini that Soom Foods sent over and I have to say, this stuff is goooood. I used the regular tahini in this caramel recipe, but I really want to try the chocolate flavor too.