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!
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It’s my birthday week and I’ll eat ALL the chocolate and peanut butter that I want to! Ok, I actually haven’t had THAT many sweets yet this week (mostly a lot of fries), but don’t worry my birthday cake recipe is coming later this week and ohhhh is it GOOD. In the meantime, I am ALL about these no-bake vegan cereal bars right now because they come together in 15 minutes, don’t need ot turn on the oven (hello old house with no AC), and are SO EASY! Like, throw everything together and pop it in the freezer so it’s ready for a cookout later, kind of easy.
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I’m deeming this ‘the summer of getting myself right’. Not really in an I’m-going-to-be-perfect sense, but more like in a ‘you’re-turning-30-so-figure-it-out’ kind of way. I’m at a point when I feel like I finally have my workout routine down (yoga always and forever), I started wearing sunscreen every day (my grandma is going to give me heck for not doing it sooner), and have started enjoying a ‘fun drink’ everyafternoon. My ‘fun drink’ is usually a sparkling water blended with fruit or matcha latte to get me through the last bit of workday, blending it up around my usual 2 pm slump and powering all the way through to the end of my workday. It’s a lot less about the fun drink and a lot more about taking a moment to prioritize taking a break for self-care and enjoying an everyday afternoon.
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Yep, you read that right. Vegan CHERRY cinnamon rolls. As if vegan cinnamon rolls weren’t enough, I went and added my favorite summer fruit to the filling and rolled it all up into a sweet breakfast treat. YES, PLEASE!
So how do you make vegan cinnamon rolls? Really, there’s isn’t much to change (outside of using almond milk) and guess what? Yeast dough isn’t scary! I’ve said it before and I’ll say it again, baking with yeast doesn’t have to be hard. I think one of the biggest fears around using yeast in bread is that something will go wrong. It won’t rise, it will rise for too long, what if I kill the yeast, or what if the water is too hot?! (more…)
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Please just make me a promise that you are going to heat up one of these vegan blondies and top it with a scoop of vanilla ice cream ASAP. Deal? Great. Glad we took care of that important business.
Vegan blondies have been on my ‘to-make’ list for years. I actually don’t eat them ALL the often, but it’s mainly because I just haven’t found a recipe that I REALLY love yet. I’ve slowly worked my way through a baking book and am turning the basic baking recipes in vegan versions, without any weird ingredients in them (more…)
