Category: Dessert

Vegan Double Chocolate Chip Cookies

Trying to convince some new friends of mine that vegan desserts are just as delicious as non-vegan desserts.🙈 Starting with these VEGAN double chocolate chip cookies đŸŒ±

Ingredients:

1/2 cup vegan butter
1/2 cup golden sugar
1/2 cup coconut sugar
1/4 cup Silk almond milk
2 tsp vanilla extract
1 1/2 cups Bake Good Food almond flour
1 tsp Bake Good Food baking powder
1/2 cup Hershey’s cocoa powder
1/2 tsp salt
1/2 cup Nestle mini chocolate chips

Directions:

1. Preheat oven to 350 F
2. Cream together vegan butter and both sugars in a large bowl
3. Mix in almond milk and vanilla extract
4. Add in all dry ingredients and mix well
5. Roll into 1 inch balls and place on greased baking sheet
6. Bake for 10-12 minutes
7. Let cool and enjoy 😉

Gingersnaps

MY FAVORITE HOLIDAY COOKIES, hands down are gingersnaps. Is that an unpopular opinion? 🙃 Hopefully not.

Ingredients:

3/4 cup softened salted butter
3/4 cup granulated sugar
1/4 cup wholesome sweet coconut sugar
1/3 cup molasses
1 egg
2 teaspoons baking soda
2 teaspoon ground ginger
1 teaspoons ground cinnamon
1/2 teaspoon cloves
2 1/4 cups wheat flour
(Topping) 1/3 cup cane sugar – rolling balls in before baking

Directions:

1. Preheat oven to 350 F
2. Mix butter, sugar, and coconut sugar
3. Mix in molasses and egg. Mix until fully combined
4. Add in all spices – ginger, cinnamon, cloves and baking soda
5. Add in flour, small amounts at a time (about 1/2 cup)
Y
6. Refrigerate dough for at least 45 minutes – dough should be cold and form (if you skip this step the cookies spread and make large, flat, pancake cookies)
7. Form dough into 1 inch balls. Roll each ball in sugar and place on greased baking sheet
8. Bake on 350 F for 8-10 minutes. Cookies should look underbaked. They will become more firm once cooled
9. enjoy!!!

Pumpkin Spice Truffles

OK FRIENDS. Pumpkin spice truffles are finally made and in the freezer and I couldn’t be happier. 🎃 These bite sized treats are the perfect snack for anytime of day (especially cozying up while watching a holiday movie) 🎄

Ingredients:

2 ounces cream cheese
2 tbsp powdered sugar
1/3 cup pumpkin purée
1 3/4 cups graham cracker crumbles
1 teaspoon pumpkin spice seasoning
1 teaspoon cinnamon
1/2 tsp allspice
(Topping): semi sweet Enjoy Life chocolate chips with a little bit of added oil (I used coconut)

Directions:

1. Mix cream cheese, powdered sugar, and pumpkin purée until fully combined
2. Fold in graham cracker crumbles and seasonings
3. Cover and chill mixture for about an hour
4. Roll mixture into little 1 inch balls
5. Melt chocolate chips and coconut oil together – I did this in the microwave in 30 second intervals and mixing in between each interval
6. Roll balls in chocolate and set on tray
7. Place tray in freezer until chocolate solidifies (about 2-3 hours)
8. Store in fridge/freezer and ENJOY!
9. Optional – enjoy while watching Christmas movies and with a large mug of hot cocoa ☕

Gooey Banana Bread

In my humble opinion, there is nothing better than fresh, chocolate chip banana bread 🍌 Especially warm, gooey, right out of the oven banana bread
.THE BEST 🍞

Ingredients:

1/2 cup softened butter
1 cup Better Body Foods coconut sugar
1 egg
4 mashed bananas (1 extra banana for topping, optional)
1 tsp vanilla extract
2 cups wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Directions:

1. Preheat the oven to 350 F
2. In a large bowl, mash 4 bananas
3. Mix in other wet ingredients. Make sure wet ingredients are fully combined
4. Fold in all dry ingredients
5. Pour into a greased bread pan
6. Bake at 350 F for 55 minutes (until a toothpick comes out clean when poked through the center of the bread)
7. Let cool. Slice and serve 🍌 đŸ«

Double Chocolate Peppermint Cookies

MY BOYFRIEND SAID THE NICEST THING TO ME TODAY! I baked these fresh double chocolate peppermint cookies today and asked Justin to try one!
He looks up and says
”did you put fudge in the middle” đŸ„ș I was about to cry. If that’s not a testament to how fudgey and delicious these cookies are
idk what will convince you

Ingredients:

1 cup peanut butter (I used PB Fit chocolate flavor)
1/2 cup cacao powder
1/2 cup coconut sugar
1 tsp baking soda
1 egg
1-2 tbsp flour – until batter is firm
1 tsp peppermint extract
1/2 cup Enjoy Life dairy free chocolate chips
(optional: 2 crushed candy canes for topping)

Directions:

1. Preheat oven to 350 F
2. Mix all ingredients into large bowl
3. Form into 1 inch balls and place on greased baking sheet
4. Sprinkle crushed candy canes on top (press them in a bit so they stick)
5. Chill batter in fridge or freezer until cold to touch! Batter that’s too warm will spread and melt in the oven – and make flat pancake cookies
6. Bake for 8-10 minutes
7. Let cool and enjoy! Happy holidays! ❀

Apple Cider Donuts


These donuts were really a labor of love 🙈🙈 Halfway through making the dough I realized I left my donut pan at my moms house, so I made these in muffin tins with little balled up pieces of tin foil in the middle 😂 Nevertheless, they were still DELICIOUS!

Ingredients:

1.5 cups apple cider
2 cups wheat flour
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
1 tsp nutmeg
1 tsp allspice
1/4 tsp salt
2 tbsp butter (unsalted)
1 egg
1/2 cup coconut sugar
1/2 cup golden sugar (or white)
1/2 cup Milkadamia unsweetened macadamia milk
1 tsp vanilla extract

Directions:

1. Simmer apple cider on low, in a nonstick pan. Simmer until only about 1/2 cup of thicker “apple cider” remains. Be careful not to over reduce, it will turn to a sticky stringy mess if left too long
2. Preheat the oven to 350 F
3. Mix together all dry ingredients: four, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt
4. In a separate bowl, mix all wet ingredients: cooled reduced apple cider, butter, egg, sugar, milk and vanilla extract
5. Combine wet and dry ingredients
6. USING A DONUT PAN, or a muffin tin (like I had to 😂) pour dough into greased pan – if using muffin tin, make very small muffins. If you fill the entire tin it will take MUCH longer to bake
7. Bake at 350 F for 10-12 minutes or until golden brown. For muffins, make sure toothpicks come out clean when poked through the center
8. Optional, I made a quick powdered sugar, milk, cinnamon and vanilla icing that I drizzled over the warm donuts
9. Happy Fall! Enjoy your apple cider donuts đŸ©

Oatmeal Cherry Chocolate Chip Cookies

Ingredients:

1/3 cup agave syrup
1/4 cup melted coconut oil
1 egg
1 tsp vanilla extract
1 cup oats
1/2 cup wheat flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/4 cup Enjoy Life chocolate chips
1/4 cup dark sweet cherries (dried)

Directions:

1. Preheat oven to 350 F
2. In a large bowl, mix agave, coconut oil, egg, and vanilla. Mix well
3. Add in dry ingredients and stir
4. Fold in chocolate chips and cherries
5. On a greased baking sheet, place 1 inch balls of dough
6. Bake at 350 F for 9-10 minutes
7. Let cool and enjoy! â˜ș

Pumpkin Spice Rice Krispy Treats


Say HELLO to your new favorite fall treat 🎃 Pumpkin Spice Rice Krispy Treats!!! đŸ«

Ingredients:

3 tbsp coconut oil
1/4 cup pumpkin purée
1 10 oz bag marshmallows
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
1/2 tsp cloves
1/2 tsp cinnamon
5 cups crispy rice cereal
(optional): 1/4 cup dark chocolate chips

Directions:

1. In a pot on low heat, melt coconut oil
2. Once melted, add pumpkin purée, marshmallows, vanilla, pumpkin pie spice, cloves and cinnamon
3. Mix on low heat until fully combined
4. Turn off heat and let mixture cool slightly
5. Pour in crispy rice cereal and stir until combined
6. Pour mixture into GREASED baking dish.
7. Let cool completely
8. Melt chocolate down (I microwaved mine in 30 second intervals until completely melted)
9. Drizzle over cooled Rice Krispies
10. Let chocolate cool/harden in fridge
11. Slice and enjoy!! Happy fall! 🍁

Pumpkin Peanut Butter Reese’s Cups

DROP EVERYTHING YOU’RE DOING AND MAKE THESE ASAP! These are PUMPKIN PEANUT BUTTER CUPS and they
are
life changing đŸ€€

(also special shout-out to MeresGoodEats for the recipe/inspiration for these) 🎃

Ingredients:

1 cup Enjoy Life dark chocolate chips
1 tsp coconut oil
3 tbsp pumpkin purée
3 tbsp Jif natural peanut butter
1 tsp pumpkin pie spice
1 tsp cinnamon

Recipe:

1. In a bowl, mix peanut butter, pumpkin purée, pumpkin pie spice and cinnamon. Set mixture aside
2. In another bowl, add chocolate chips and coconut oil
3. Melt chocolate in microwave. Microwave in 30 second intervals, mixing between intervals
4. In muffin tin place cupcake/muffin lines. Spray lightly with cooking oil (I used Pam)
5. Cover bottom of liner with thin layer of chocolate
6. Add layer of peanut butter/pumpkin mixture
7. Top with chocolate. Make sure peanut butter/pumpkin is not visible
8. Place in freezer until solid
9. Remove from freezer and enjoy! These need to be stored in the fridge or freezer.

Cherry Date Protein Balls

Happy Tuesday! I absolutely love protein balls (if you can’t tell) and I really maxed myself out on the cookie dough balls (IYKYK) so I had to try a new recipe! 😂 These cherry/date protein balls were PERFECT! ♄

Ingredients:

1/2 cup peanuts
1/2 cup chopped dates
1/4 cup dried cherries
2 tbsp natural peanut butter (I used Jif – Natural)
1 tbsp chia seeds
(Optional) 1 drizzle olive oil – if your blender sucks – like mine

Recipe:

1. Add all ingredients to blender/food processor
2. Pulse until ingredients are mostly ground and combined
3. Roll into 1 inch balls
4. Place in fridge to solidify and enjoy!

Peanut Butter & Jelly Stuffed Sweet Potato

All I can say here is HEAR ME OUT! I promise this is good. 😂 When I first heard of this recipe I was watching Linda Sun and Abbey’s Kitchen collab video called ‘A Dietician Controls Everything I Eat.’ đŸ’ȘđŸŒ When this recipe came up I immediately thought
”that can’t be good” but when I saw the final product..I knew I had to give it a try. AND I am SO HAPPY I didđŸ€€

Presenting
 Abbey’s Kitchen peanut butter and jelly stuffed sweet potato’s! 🍠 full recipe can be found on abbeys website, but the recipe I used is below (altered to fit my pantry) ⭐

Ingredients:

1 sweet potato
1/4 of a 300g package tofu
2 tbsp peanut butter
1 tsp cinnamon
Pinch salt
1 tbsp maple syrup
(Optional) 1 tbsp olive oil – I needed this because my blender sucks 😂
(Toppings) 2 tbsp raspberry jam
(Toppings) crushed walnuts
(Toppings) fresh blueberries

Recipe:

1. Bake sweet potato. Scoop out middle CAREFULLY and put in blender
2. Add tofu, peanut butter, cinnamon, salt and maple syrup (and olive oil if your blender also sucks) AND BLEND
3. Scoop out peanut butter filling back into the sweet potato shells
4. Top with jam, fresh berries and walnuts (or whatever you want!!)

Air Fried Peach Dessert


THE BEST DESSERT (ever) 🍑 Air fried peaches will never get old. Especially when they’re paired with the right toppings.

Ingredients:

1 sliced white peach
Sprinkle coconut sugar
Sprinkle vanilla granola

Recipe:

1. Slice peach
2. Place on tin foil
3. Sprinkle peach with coconut sugar
4. Place in air fryer for 5-10 minutes (until coconut sugar is melted and peaches are soft)
5. Remove peaches from air fryer, sprinkle granola and enjoy!