I’m loving the dairy free chocolate sauce from Grown Up Kid Stuff! This is really thick – a fudgy thick topping for ice cream – or whatever else you want to slather in delicious chocolaty goodness. Grown Up Kid Stuff is a small family owned business in the Chicago area.
I was really happy to read the following on their website…what a cool company…
We use all natural ingredients. The sweeteners are pure cane sugar, and molasses from a company that supports an elephant sanctuary. The two Ghanian cocoas we blend come from a company that is involved with the International Cocoa Initiative and the World Cocoa Foundation, promoting sustainable farming practices, farmer training and support and development of farmer cooperatives. In turn, we are supporting local prairie restoration, returning the prairies to their original beauty, and to help prevent the loss of native species and birds.
Get you own jar for $11.99!
I was really in the mood for one of my dad’s strawberry pies tonight with the strawberries I got at the farmer’s market this morning but in order to make it I needed my rolling pin, pie plate and food processor, all of which require me to get on a tall step stool, which is not allowed at the moment. I’m 37 weeks pregnant and couldn’t wait for Eric to get home to pull the stuff down for me so I went ahead and revamped the recipe into bars!
Crust: (best done in a food processor but a mixer did the trick for me)
1/2 C vegan butter
1 1/4 C flour
1 T Sugar
1 T vegan milk (or enough to get the mixture to form a ball)
Pat the crust mixture into an 8×8 pan and bake at 350 for 20 minutes
Cream cheese filling: (blend in mixer)
4 oz cream cheese
1 t vanila
1 T sugar
Strawberry filling: (on stovetop bring to a boil, stirring constantly for a couple of minutes then let cool)
2 C strawberries (mash with potato masher)
3/4 C sugar
3 T arrow root powder (cornstarch also works)
1 T lemon juice
1 t vanilla
Once the crust has cooled, top with cream cheese filling and lay slices of raspberries on top (you could just use more strawberries or any other kind of fruit you’d like!). Pour strawberry filling on top and let set in the refrigerator…then enjoy!!!
Summer is here – the extremely hot 92 degree days that normally wouldn’t be so bad if I wasn’t 9 months pregnant! Anyway, I wanted a little something sweet that I didn’t have to bake so I whipped up my fabulous chocolate peanut butter bars again but this time added some Dandies vegan marshmallows to the peanut butter part (just threw them into the food processor with everything else) and for the chocolate I melted some chocolate bars that had bits of coconut in them! What a delicious combination! For the full recipe check out this post…and consider playing around with the flavors like I did! The combinations are endless!
I’d have to say my favorite part of my weekend in New York City was visiting Lula’s Sweet Apothecary. I was in absolute heaven! The shop is tiny but the selections are vast. It took me forever to decide what I wanted. I had been craving a vanilla malted lately – thinking back on going to Steiner’s Pharmacy in Grand Haven, MI when I was little where I’d get a grilled cheese and vanilla malted. mmmm, sounds so good – I wish I could create a vegan version now – but I need to find where to buy vegan malt powder! Anyway, I was so so excited to find Lula’s has malt powder! But they also have hot fudge brownie sundaes! ugh, the decision was rough! I finally realized I could have a bit of both worlds….I ordered the brownie sundae…it was a warm brownie which I topped with a scoop of mint chip and a scoop of cookies and cream, then added hot fudge, malt powder, whipped cream and a cherry. It was delightful! I can’t even tell you how happy I was to enjoy such a magnificent treat! My sister had a cup of the mint chip and as a non-vegan said it was by far the best ice cream she’d ever had! So it just wasn’t me gushing over it!
I can’t emphasize enough – if you’re ever in NYC you NEED to make it over to Lula’s – it’s well worth the trek and it’s in a super cute neighborhood so do some exploring while you’re there.
Lula’s Sweet Apothecary
516 E 6th Street
New York, NY 10009
Tuesday – Wednesday 3-10pm
Thursday – Friday – Saturday 3-11:30pm
Monday morning while waiting for my flight home from NYC I had my first Dun-Well Doughnut. It was so so yummy! It’s been ages since I’ve had a doughnut so I was pretty excited. I purchased it at Lula’s Sweet Apothecary Sunday afternoon – more on that later!! It was very difficult to select a flavor – plain glazed, chai tea, coconut, chocolate with nuts, and a couple of others – I opted for the classic chocolate w/o nuts. By the time my precious chocolate doughnut arrived at LaGuardia it was in rough shape as you can see, but that didn’t change how lovely it tasted…mmm…
Back in 1993 I received “Favorite Brand Name Cookie Collection” cookbook for Christmas. One of my favorite things to make from this book was the Kahlua Pumpkin Squares with Praline Topping. My nana especially enjoyed these and I have fond memories of us enjoying these over a cup of tea as an evening treat. The other day I realized I hadn’t had them in years and set out to veganize them.
1 C flour
1/4 C powdered sugar
1/2 C Earth Balance Vegan Buttery Sticks
1 C pumpkin
1 8oz pkg of vegan cream cheese (I usually use tofutti but this time used Galaxy Nutritional Foods brand as I was so excited to see they are also making a chive & garlic version – yea! I don’t have to flavor my own cream cheese now!)
2 T arrowroot powder or corn starch
1/4 C So Delicious French Vanilla Creamer
1/4 C Kahlua (this time I was out so used amaretto – was good but doesn’t compare to using Kahlua!)
1 C chopped walnuts or pecans
1/2 C firmly packed brown sugar
3 T Earth Balance Vegan Buttery Sticks
Preheat oven to 350 degrees. Combine flour and powdered sugar, cut in 1/2 C butter until mixture forms fine crumbs – you can do this right in your 8 inch square pan, press mixture into bottom of pan and bake for 18 minutes or until golden.
Meanwhile, in food processor or blender, puree pumpkin, cream cheese, arrowroot/corn starch, creamer, sugar and Kahlua until smooth. Pour mixture over warm baked crust; return to oven and bake about 25 minutes or until set. Cool, cover and refrigerate.
In small sauce pan melt 3 T butter and combine with nuts and brown sugar. Sprinkle over top just before serving.
photo and recipe by Kathy at Happy.Healthy.Life
I’m seriously obsessed with this insanely easy pumpkin pudding from Lunch Box Bunch! It takes 5 minutes to make and calls for only 5 ingredients (silken tofu, salt, maple syrup, pumpkin, pumpkin pie spice and coconut oil optional) tossed in the blender.
Kathy suggests using coconut oil to thicken it - I’m out of coconut oil right now but I have a raw coconut butter so I melted 1/4 cup of that and added it. Next time I’ll definitely add 1/2 cup in hopes that it sets up a bit more. It’s not as thick as a traditional pudding is but it’s not too far off and the flavor makes up for that. If you can hold off eating it until the next day it will be much more set up, if not, it’ll still taste just as good
Thank goodness my Dominick’s had silken tofu on sale for $1 a package – I stocked up so I can make more of this!
These are my new favorite treat! They’re just like peanut butter cups but I think they’re better! They were perfect for making in our insanely hot summer weather since you don’t have to turn the oven on but they’re just as good to make as the weather cools.
Toss the following in the food processor:
1 package of graham crakers (not the entire box, just one of the packages inside the box)
2 cups of powdered sugar
1 cup of peanut butter
2 sticks of vegan butter (melted)
Once that is blended, put into a 9×13 pan and set in the refrigerator. While it is cooling, melt 1.5 cups of Ghiradelli semi-sweet chocolate chips (or any other vegan chips) with 2 tablespoons of peanut butter. Pour over top of the first layer and cool. Amazing!
Back at Easter I made some very yummy cake balls but never got around to telling you about them. I know the big thing is making cake pops but that just added more complication to these already time consuming treats.
The recipe I followed over-complicated them so here is my simple version:
bake two Duncan Hines cakes (yes, the mix is vegan – just use your favorite egg substitute instead of adding an egg to the mix)
crumble the cake into a large bowl and add 1.5 containers of Duncan Hines frosting (yep they have vegan frosting!)
scoop out balls of the mixture and place on a cookie sheet
put in the fridge or even freezer to cool them quickly – I cooled them just enough to be able to roll them into nicely rounded balls
while they’re cooling melt two bags of Ghiradelli Semi Sweet Chocolate Chips (yep, they’re vegan!)
covering them in chocolate isn’t the easiest thing – I can’t really tell you there is one amazing way to do it so if you don’t like my way, try something else. I held each ball in one hand, filled a soup spoon with the melted chocolate and smoothed it over/around the ball – careful, that chocolate is very hot – I definitely burned my fingers!
sprinkle on some fun decor and put them back in the fridge to cool. when they’ve hardened, pull them out and store them in an air-tight container. I kept mine in the fridge and either ate them cold or would pull them out about an hour before serving – at which point they were super gooey and delicious
you could very easily make these with any type of cake and frosting. It certainly took out several steps in the process by using a cake mix and pre-made frosting but since I NEVER buy that stuff I’ll likely make them completely from scratch next time