halloween cupcakes.

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The last of the halloween posts!
Just wanted to share these fun cupcakes I made.

I used the chocolate recipe from vegan cupcakes take over the world, but can also be found here, along with some vegan creme cheese frosting. I decorated with gummy worms, oreos and skittles! (you can uses m&ms or reeses if you arent vegan)

Since you need the filling on the both sides for the owl eyes, thats where the dirt cupcakes came in.
On the left over side that didnt have the filling, i put these in a blender and made “dirt” then dipped the tops of the frosted cupcakes into the oreos – then crammed some gummy worms in there. These were of course, the first cupcakes the kids went to! They love their gummies.

The owl cupcakes, i just split the oreos, placed some skittles for the beak and eyes, (I used frosting to “glue” the eyes down) and spiked up the frosting at the top for ears.

baked pumpkin doughnuts.


Time to break out all things pumpkin, am I right?! I veganized this recipe and made some baked pumpkin donuts to make it feel more like fall around here.

4 tbsp. almond milk
1/2 tsp. apple cidervinegar
6 tbsp. earth balance, melted
2 c. unbleached all-purpose flour
2 tsp. aluminum-free baking powder
heaping 1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg, fresh
1 c. canned pumpkin
1/2 c. brown sugar, packed
4 tbsp. maple syrup
Egg replacer equal to 2 eggs
1 tsp. pure vanilla extract
1 c. powdered sugar, plus more
1/4c. almond milk


  1. Preheat oven to 400 degrees.
  2. In a small cup, stir together almond milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt earth balance and set aside to cool.
  3. Meanwhile, whisk together flours, baking powder, salt, cinnamon, ginger, and nutmeg, in a large bowl.  Set aside.
  4. Into the cooled butter, whisk in pumpkin, sugar, maple syrup, egg replacer, vanilla extract, and curdled almond milk until evenly combined.
  5. Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
  6. Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
  7. Bake for 7 minutes. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
  8. Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, and almond milk, until smooth. Once donuts have cooled completely, about 15 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack. With the remaining glaze, stir in about a tablespoon or so more of powdered sugar to thicken. Spoon extras around the top of each donut.

apple slab pie.


It’s apple picking season! So time to break out the apple recipes. We went apple picking and got a 1/2 peck of golden delicious, empire, and a few red delicious.

I took at stab at making this apple slab pie, since I had some leftover dough. It would normally call for a 9×13 pan, but i didnt have enough dough, so I halved the recipe and put it in a smaller, rectangular pan (probably equal to about 8×8, just proportioned differently) and it worked out perfectly. I veganized the recipe, added some of my own elements. I will DEFINITELY be making this again. It turned out to be so fantastic!

  • One batch pie crust. I used this one
  • 6 apples, peeled, cored, and sliced
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice
  • 1 Tablespoon cinnamon
  • 1 cup flour
  • 2-3 T oats
  • 1/2 cup earth balance
  • 1/2 cup brown sugar
  • 1/2 cup almonds (or any kind of nuts)


  1. Preheat oven to 375°. Prepare pie crust according to directions and pat it into the bottom of a 9×13 pan.
  2. In large mixing bowl, combine apple slices, sugar, lemon juice and cinnamon. Spread in an even layer over crust.
  3. In the food processor, combine the flour, butter, and brown sugar, pulsing until coarse crumbs are formed, Add the chopped nuts and oats and pulse a little bit more. Sprinkle crumb top over apple layer.
  4. Bake for 45 minutes to an hour or until filling bubbles. Cool completely.
  5. If preparing ahead of time to freeze. Wrap with foil and label prior to baking and freeze. Then, when ready to serve, bake the frozen pie at 425° for 15 minutes. Reduce heat to 375° and continue baking as directed.

peanut butter chocolate chip cookies (gluten free!)


I’m remembering this recipe b/c its a random gluten free recipe that doesnt call for strange ingredients! Once in a while I need to make something gluten free, and the only thing i can think of other than rice krispie treats are these black bean brownies, which might be for everyone because they have a REALLY rich, dark chocolatey taste. (they are super delicious though!)

So i was happy to come across this recipe, and modified it a bit – and really love how these turn out. Thye are crispy around the edges, but definitely chewy and sweet.  They have kind of a healthy taste to them, but in a good way. The chocolate chips round everything out.  Will be keeping these in rotation for sure!

1 flax egg: (1 tbsp ground flax mixed with 3 tbsp water)
1/4 cup melted coconut oil
1/4 cup natural peanut butter
1/2 cup lightly packed brown sugar
1/4 cup organic cane sugar
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine grain sea salt
1 1/4 cup gluten-free rolled oats, blended into a flour
3/4 cup almonds, blended into a flour
1/3 cup dark chocolate chips

1. Preheat oven to 350F and line a baking sheet with parchment paper. In a small bowl, mix together the flax egg and set aside for 5 minutes so it can thicken up.
2. Using a mixer, mix together the peanut butter and coconut oil until combined. Add both sugars and beat for a bit more. Beat in the flax egg and vanilla extract until combined.
3. Beat in the remaining dry ingredients (baking soda, baking powder, salt, oat flour, and almond flour) one by one. Fold in chocolate chips.
4. Shape 1-inch balls of dough (smaller than golf balls) and place on the baking sheet.  There is no need to flatten the balls as the cookies spread out a lot. Place balls 2-3 inches apart.
5. Bake for about 12 minutes until lightly golden. Allow to cool for 5-10 mins. on the baking sheet and then transfer to a cooling rack for another 10 minutes.

cookies and cream cheesecake


I tried this recipe to make cheesecake. Now, mine not have turned out to be the prettiest, but it defintely tasted good. Its really rich and decadent and tastes alot like the real thing, from what I can remember. My non-vegan friends loved it as well!

  • 25 Oreo cookies (or 1½ cup Oreo cookie crumbs)
  • 2 tablespoons coconut oil

Vegan Cheesecake Filling:

  • ½ cup raw cashews
  • 15 oz can coconut milk
  • 2 (8 oz) packages of vegan cream cheese (I used Tofutti)
  • 14 oz container of extra firm tofu
  • 1 cup sugar
  • 3 tablespoons corn starch
  • 2 tablespoons Earth Balance margarine
  • 1 tablespoon vanilla
  • ¼ cup all-purpose flour
  • 10-12 Oreos, roughly chopped for the batter
  • 10-12 Oreos, roughly chopped for the topping
    For the Crust:

    1. Place the whole cookies (filling and all) in a food processor or blender and pulse until the cookies resemble a coarse crumbly flour. Add the coconut oil and pulse for another second or two to combine.
    2. Press the cookie crumb crust into an 8″ springform pan. Distribute evenly across the bottom and up the sides of the pan. Set aside.

    For the Vegan Cream Cheese Filling:

    1. Place the cashews and the coconut milk in a vitamix or high powered blender. Pulse the food processor for several seconds to break down the cashews. Pulse until smooth and creamy.
    2. Add the vegan cream cheese and extra firm tofu and pulse again until smooth and creamy.
    3. Next add the sugar, corn starch, margarine, and vanilla. Pulse for several seconds, up to a minute until you have a nice, creamy mixture.
    4. Add the 10-12 roughly chopped Oreos and give it one more stir to combine. Set aside.
    5. Turn your oven to 325F while you let the filling settle for a few minutes.
    6. When the oven is ready, pour the cheesecake filling into the prepared crust and spread the 10-12 roughly chopped Oreos over the top.
    7. Bake your cheesecake for 60 minutes and then turn the oven off and leave the cheesecake in the oven for another hour. Remove from the oven and allow to cool before placing in the fridge. I recommend letting the cheesecake cool for at least four hours (or even a full day) before slicing and serving.

smores cake.

Although I didn’t do alot of baking and cooking this summer, i DID manage to whip up this smores cake for a dinner with friends one night. I woke up the next morning wishing we hadn’t eaten it all. It was a fun take on the classic smores (which is one of my most favorite deserts ever).

The cake recipe comes from the smores cupcake in vegan cupcakes take over the world.
(Shutterbean recently made a smores cake and posted a recipe here – No doubt hers is delicious!)

I poured the recipe into a 8×8 pan and baked it for 20 minutes.
After it cooled I made a chocolate ganache

1/3 cup almond milk
1/3 cup semisweet chocolate chips
2 tablespoons pure maple syrup

In a small sauce pan, bring the almond milk to a boil and then lower the heat to a simmer and add the chocolate and syrup. Mix with a rubber spatula for about 30 seconds. Turn heat off, continue stirring until the chocolate is fully melted and the icing is smooth.

Ice the cake and then top with dandies marshmallows. Put back in the oven for about 3 minutes, but watch closely so your cake doesnt overcook and your marshmallows dont burn!

peanut butter muffins.


Peanut butter, chocolate and bananas are like the ultimate baking trifecta.

Here they are in muffin form. I found the original recipe here, and modified it a bit to my liking. You can probably use any oil, but I especially love the sweet coconut-y flavor that coconut oil brings to the mix.

These muffins are so good served right out of the oven with a smear of peanut butter in the middle.

dry ingredients:
1 1/4 cups flour
1 Tbsp baking powder
1/3 cup rolled oats

wet ingredients:
1/4 cup almond milk + 1 1/2 tspn flax meal
1 large banana, mashed
1/2 cup agave syrup
1 tsp apple cider vinegar
1 tsp vanilla extract

2-3 Tbsp virgin coconut oil
4-5 Tbsp peanut butter

fold in: 1/2 cup dark chocolate chips, vegan


1. Preheat oven to 350 degrees.
2. Mash the banana. set aside. Combine the flax seeds and almond milk and let sit for a few minutes.
3. Combine dry ingredients in large bowl. Add in the wet ingredients.
4. Warm the oil and peanut butter in the microwave until soft and liquid in texture. Pour into your batter and fold well. The batter should be about room temperature at this point – you don’t want it too warm or it will melt the chips.
5. Fold in the chocolate chips.
6. Pour into muffin cups.
7. Bake for about 18 minutes at 350 degrees.

black bean brownies.

BlackBeanBrowniesI really didn’t know what to think of these brownies when I saw them. I’ve successfully baked with beets before, but I wasn’t sure how black beans would work…  Plus, I have a hard time with vegan brownies in general. they either turn out way too cake like or they have TONS of oil in them.

Well, what do you know? Black bean brownies turned out pretty good! I will say these are pretty rich and have a deep chocolatey flavor. They don’t have a ton of sweetener to them, so you really taste the richness of the cocoa powder. If you like dark chocolate these are definitely for you. The peanut butter really helps balance that, so don’t skimp on that!  and extra bonus, they are gluten free! i don’t have very many gluten free recipes on hand, especially when it comes to baking – so it’ll be good to keep this one in mind when the time arises. Plus, it’ll be super fun to tell people they just ate brownies…with beans in them!

original recipe found here.

  • 1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained
  • 2 flax eggs (2 Tbsp flaxseed meal + 5 T water)
  • 3 Tbsp oil
  • 3/4 cup cocoa powder
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup or agave
  • 1/4 cup + 2 tsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup salted natural peanut butter (smooth or creamy)
  • 2 Tbsp powdered sugar
  • 1/3 cup dairy-free semisweet chocolate chips + more for topping
  1. Preheat oven to 350 degrees.
  2. Lightly grease an 8×8 baking pan.
  3. Prepare flax eggs by combining flax and water in the bowl of the food processor or blender. Pulse a couple times and then let rest for a few minutes.
  4. Add remaining ingredients through baking soda and puree –  scraping down sides as needed. You want it pretty smooth.
  5. Add almost all of the chocolate chips and stir.
  6. Evenly distribute the batter into the 8×8 pan.
  7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.
  8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips.
  9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
  10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.

oatmeal chocolate chip cake.

oatmealChocChipCakeOh my goodness. This cake. All I ever want is this cake. Its like an oatmeal creme pie – in cake form. Do I need to say anymore.

The original recipe for this cake came from Tracy, over at shutterbean.com, so I knew it was going to be a good one. I took a stab at veganizing it, and it turned out fantastic!

This is definitely my new go-to dessert! The ladies at book club loved it!

  • 8 oz. semi-sweet chocolate chips
  • 1 1/2 cups + 2 tablespoons all-purpose flour
  • 1 cup rolled oats
  • 1 stick earth balance, cubed-at room temperature
  • egg replacer powder, mixed with water, equivalent to two eggs
  • 3/4 cup sugar
  • 1 1/4 cups brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons of cinnamon

for the frosting:

  • 4 tablespoons earth balance, at room temperature
  • 6 oz. tofutti cream cheese, at room temperature
  • 2 cups confectioner’s sugar
  • 1 teaspoon vanilla extract

Preheat oven to 375°. Grease a 9″x13″ baking pan.

Sprinkle 2 tablespoons of flour over chocolate chips in a bowl and toss until coated. Set aside.

Heat 1 & 1/4 cups water to boiling. Place the oats and earth balance in a large bowl. Pour boiling water over oat mixture. Wait 30 seconds, then stir to moisten oats and melt the butter. Set aside for 25-30 minutes.

Whisk “eggs”, sugars, salt, baking soda, baking powder, and cinnamon. Fold in oatmeal, stirring until well combined. Fold in remaining flour, and then stir in chocolate chips. Pour batter into prepared pan.

Bake 30 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on wire rack for 30 minutes.

To make the frosting:

Beat earth balance until smooth. Add tofuffti cream cheese and beat until combined. Beat in confectioners’ sugar and vanilla extract until smooth (about 1 minute). Cover bowl and refrigerate for at least 30 minutes.

Spread a thin layer of frosting over cake. Chill for 15 minutes before serving.

Store covered cake in refrigerator for up to 3 days.

chocolate baked donuts.


One night while scrolling through pinterest, milo saw these and said “back up! I want to see those…..OOOOOOH. Can we make those?!!”

He was having his friend sleepover for the first time this weekend, so I thought this would be the perfect occasion to bust out the donut pan and give these a go.

I have been on the fence about these donut-pan baked donuts. They always taste ok to me, but not like a donut. These are the closest to real donuts I have ever had. They are rich and chocolatey and the glaze sets very nicely.

These were gone in no time!

This recipe made 10 full size donuts.

1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup light brown sugar, packed
1/2 cup almond milk, mixed with 1/2 tspn apple cider vinegar
1 1/2 tspn egg replacer powder mixed with 3 T water
4 tablespoons earth balance, melted
1 teaspoon pure vanilla extract

For the Chocolate Glaze:
1 1/4 cup powdered sugar
3 tablespoons unsweetened cocoa powder
3 to 4 tablespoons almond milk
2 teaspoons pure vanilla extract


Preheat oven to 325  degrees F.  Spray a doughnut baking pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and brown sugar.

In a small bowl, whisk together almond milk with the vinegar mixed in, egg replacer, melted earth balance, and vanilla extract until thoroughly combined.

Pour the wet ingredients into the dry ingredients and fold together until all of the ingredients are well combined.  Use a small spoon to portion batter into the prepared doughnut baking pan.  Each doughnut mold should be about two-thirds full.  Bake doughnuts for 11 to 13 minutes or until a skewer inserted into one of the doughnuts comes out clean.  Remove from the oven.  Allow to rest for five minutes before inverting doughnuts onto a wire rack to cool completely.  Allow doughnuts to cool completely before glazing.

To make the glaze, in a medium bowl whisk together powdered sugar, and cocoa powder.  Add 2 tablespoons of almond milk and all of the vanilla extract.  Whisk to combine.  Mixture may be thick.  Add milk, a tablespoon at a time, until the glaze is thick but still pourable.

Dip each doughnut into the chocolate glaze.  Shake off some of the excess glaze.  Return to the wire rack and sprinkle with color jimmies.   Allow to rest a few moments for the frosting to harden slightly.


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