Pop open one package of Pillsbury Crescent Rolls and unroll 4 rectangles of dough.  Spread a thin layer of Earth Balance Vegan Buttery Spread over the dough then sprinkle with cinnamon and sugar.  Roll from the shorter side then cut into 3.  You’ll come out with 12 small rolls.  I should’ve used a smaller pan – I used a pie plate but that was too large so some of the rolls fell over – no problem, they still tasted fantastic!  Bake at 350 until golden brown, about 12-15 minutes.  While baking, melt a tablespoon of butter, add a few tablespoons of vegan milk, a teaspoon of vanilla and then enough sifted powdered sugar to come to a decent consistency for pouring over top the rolls when they come out of the oven.  You’ll be in heaven – so easy and so delicious!

Chicago – Loop

As much as I said I LOVE their cheddar spreads – I’m so so glad I didn’t get sucked into the coupon on the side of the WayFare vegan Sour Cream (buy 2 get one free).  This stuff is horrible!  I’ll be sticking to my Tofutti Sour Supreme.  This stuff is like yogurt.  The consistency and flavor!  It’s thin and not smooth, nor do I think it has the right flavor to try to pass as sour cream.  Don’t waste your money on this product!

I only wanted enough for myself so I cut down the recipe:

1/2 C nog

1/2 banana

a few sprinkle of cinnamon

blend until smooth, pour into a wide bowl, soak your bread

slice the other half of the banana in half and sautee in earth balance vegan butter along with a few crushed pecans

put your bread in a frying pan with a bit of earth balance, when finished, top with the bananas, pecans and real maple syrup – DELICIOUS and so easy!!

The other day I picked up the WayFare Hickory (vegan) Cheddar spreadable “cheese” at Whole Foods and I’m in love!  It’s so good!  I’ve been enjoying it on some nice whole grain wheat crackers.  The consistency is thick but still easy to spread and the flavor is great – even my cheese eating husband said it was decent!  This is going to be a new staple in my fridge for snacking!  I’m looking forward to trying the other flavors.

Madden Girl Toriie - only $49.95!!!

They’re satin with man made soles so they appear to be vegan.  I love the sparkly detail on the platform – makes them fun festive without being over the top.  I think I might go try them on!  I love all three color options but black is so versatile…the pink and red ones are super fun though…hmmm…check out these high heels for yourself!  They might be on the high side for me but then again, they’re reasonably priced and it’s not like I’m looking to wear them to work – I can handle a little pain for an evening here and there   Paired with a fun sparkly skirt and sweater they’ll help to make the perfect outfit for my holiday party this weekend.  Now that the important stuff is sorted out I need to get working on the menu!

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.

The atmosphere was great – super cute place and our server was fantastic. I’d highly recommend it!

not the best photo – it was a bit dark in there and I forgot to turn on my flash!

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.