Source/Inspiration: Adapted from TheNourishingGourmet
Yield: 8 cups
Skill level: Easy
Time: 25-35 minutes (5 minutes active, 20-30 minutes churning)
- 2 14 ounce cans of full fat coconut milk (light milk doesn’t freeze properly and the ice cream turns into a slushy!)
- 1/3 cup agave nectar
- 2 teaspoon vanilla extract
- 2 teaspoon peppermint extract
- 1-3 cups dairy free-chocolate chips or dark chocolate (adjust to your liking!)
I am enjoying the next four weeks of summer and time off work. While I’m not completely off (taking time to prep for the coming year and work on projects!) I definitely have some more time to enjoy this BEAUTIFUL city I call home.
With temperatures rising, bringing in warm summer nights and time with family and friends, I have to share this ice cream recipe. I’ve definitely tried a few ice cream recipes but this one is still my favorite-I love this blogger too for inspiration! This is the EASIEST and quickest ice cream recipe and ridiculously delicious! I made this Coachella weekend and it was a hit!
1) Combine the coconut milk, agave, vanilla and peppermint in a medium bowl.
2) Once combined well, pour into ice cream maker and freeze according to instructions. It took my Cuisinart about 25 minutes to churn the ice cream.
3) While you wait, cut up the chocolate chips or dark chocolate into chunks. I cut some chunks into smaller pieces to vary the size of the chocolate pieces. Wait until the ice cream is almost done (1-2 minutes left) and then add the chocolate.
4) You can either serve this delicious treat right away or you can put it in the freezer for another 20-30 minutes to harden even more. Either way, put the ice cream in an airtight container to store!
My favorite sweet tooth indulgence is to add this ice cream between two chocolate chip cookies. Delicious ice cream sandwich, vegan style!
Source/Inspiration: Adapted from Veganbaking.net
Yield: 36 bite-sized cookies
Skill level: Easy
Time: 25 minutes (12 minutes active, 13 minutes baking time)
- 2 Tablespoons golden flax meal
- 3 Tablespoons water
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon salt
- 3/4 cups + 2 Tablespoons vegan butter (or 1 3/4 sticks)
- 1 1/2 cups sugar
- 2 1/2 teaspoons molasses
- 2 1/2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips (at least!!)
- 1/2 cup chopped walnuts or pecans
Soooo blogging more definitely has not happened in the last two months-these are the hardest months at work and I totally got stuck in the whirlwind of it all. Regardless, I am so excited to share this recipe!
The biggest compliment a vegan chef or baker can get is “This is delicious- I can’t believe it is vegan!” I have baked these little nuggets so many times in the last couple of months-this recipe totally rivals my best chocolate chip cookie recipe I baked before becoming vegan. Even better, they are so quick and easy to make. I usually make the dough and bake just a few at a time. Caution: just because they are vegan doesn’t make them “healthy”- there is a ton of sugar in these babies, but makes for a delicious once-in-a-while treat!
1) Preheat oven to 350 degrees F. Whisk the flax seed meal and water together in a small bowl. Allow the mixture to rest for 10 minutes in the fridge while you mix the rest of the ingredients.
2) Combine the dry ingredients: flour, baking soda, cinnamon and salt. (The cinnamon is a wonderfully yummy touch!)
3) Combine the vegan butter and sugar until mixed together well. Add the flax seed mixture from step 1 and stir. Once combined, add the molasses and vanilla extract and mix until combined-this smells delicious!
4) Gradually add the flour mixture from step 2 and mix together.
5) Once the dough is combined (use your hands if necessary!) add in the chocolate chips.
6) Form small round dough balls using two spoons. Bake for 10-12 minutes.
How will you enjoy this little delicious treat?!
Freshly baked with a scoop of almond milk based chocolate ice cream and crushed pistachio nuts.
Source: Sugar and Snapshots: Oreo Brownie
Serves: Yields 24 bite sized brownies
Skill level: Easy+
Time: 20 minutes prep, 30 minutes bake
- 5 1/2 oz. unsalted butter
- 7 oz. semi-sweet chocolate (I used 4 oz. semi-sweet and 3 oz. milk chocolate baking chips)
- 4 eggs
- 5 1/2 oz. light brown sugar, lightly packed
- 3 tbsp all-purpose flour
- 1 tbsp unsweetened cocoa powder
- Pinch of salt
- 16 Oreo cookies, cut into quarters for mix; (2 oreo cookies finely chopped for decoration and optional whipped cream)
- 2 cups heavy whipping cream
- 2 tbsp sugar
- 1/2 tsp vanilla extract (don’t use the imitation stuff-the real stuff is totally worth the $14 bottle)
- Optional: 1 oreo cookie, crushed
This week is Teacher Appreciation Week…which translates to TONS of food at work, two-for-one Chipotle, lots of baked goods and no sign of any reasonable or attainable diet within the next few days. Le sigh-maybe next week.
Enter: Oreo Brownies. In my 11pm I-forgot-to-buy-a-mix search to make something for the next day of school, I stumbled upon this fantastic blog: Sugar and Snapshots. Luckily, I had everything in my cupboards to make this ridiculous concoction a reality. I’m so happy I did-I will never make brownies from a box ever again-even at 11pm on a school night.
1) Preheat oven to 350° F. Grease an 8x8x3 inch baking pan. You can also line it with baking paper to ease taking your finished brownies out of the pan.
2) Melt the butter in a pan over medium heat. Remove from heat, add chocolate and stir until smooth.
3) Your butter-chocolate mixture should look like this after you mix it:
4) Whisk the eggs in another bowl until they triple in volume. This adds essential air into the mixture.
5) Add half of the brown sugar on the outside edge of the bowl and whisk. Repeat this process with the remaining sugar and whisk for a few minutes until the egg and sugar is mixed together well. This process of slowly adding ingredients to the edge of the bowl and whisking ensures that the air stays in the mix.
6) Add the melted chocolate/butter mix and whisk until mixed together.
7) Add the flour, cocoa, salt and 1/3 of the broken up oreos. Fold into the mixture until combined. Do not over mix and be gentle-keeping the air in the mix.
8) Pour the mixture into greased or paper-lined baking pan. Sprinkle the rest of the broken oreos over the top of the mixture, lightly pressing it in.
9) Bake for about 30 minutes. Stick a toothpick in the center-it should be slightly gooey. Let cool completely before cutting. I let them sit overnight.
OPTIONAL WHIPPED CREAM RECIPE:
1) Add all ingredients into a single serve blender cup with optional Oreo cookies. Blend until desired consistency is achieved (usually 2-3 minutes).
2) Pipe whipped cream on top of cooled brownies and sprinkle the last of the crushed Oreo on top.
The only change I would make to this DELICIOUS brownie recipe is to add a handful of whole chocolate chips to the recipe-I always love that crunch of chocolatey goodness in brownies.
Source: Williams-Sonoma Baking Book
Yield: 3 dozen small cookies
Skill level: Easy
Time: 30 minutes
- 1 1/3 cups flour
- 1/2 cup sugar
- 1/2 firmly packed light brown sugar
- 1 large egg
- 1/2 cup (1 stick) room temperature unsalted butter
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pure vanilla extract
- Up to 1 cup semisweet chocolate chips
- Up to 1 cup coarsely chopped walnuts (optional)
- 1/2 tsp salt
There is nothing better than coming home after a long day and having some freshly baked, still-warm-from-the-oven cookies. I’ve tried multiple chocolate chip cookie recipes but with a couple of tweaks, this one is definitely my new favorite.
1) Preheat oven to 350°.
2) Sift the flour, baking powder, baking soda and salt. Why should I sift flour?
3) In a large bowl, cream the butter until fluffy and pale yellow.
4) Add both sugars.
5) Continue beating until no longer gritty.
6)Add the egg and vanilla and beat on low speed until blended. Scrape down the sides of the bowl as needed.
7) Add the sifted flour mixture to the bowl and mix on low speed until just blended.
8) Stir in the chocolate chips and walnuts, if using.
*The recipe calls for 1 cup of each but these cookies are dominated by chocolate and walnuts. Depending on how much of each you like, adjust the recipe. In the future I would probably put half a cup of chips.
Go ahead, try it!
I took about a third of the cookie dough and added a small handful
of walnuts to add variation to the final batch.
9) Shape the dough into balls depending on how large you want your cookies to be.
10) Bake for about 9-10 minutes. Under cook them just a little bit for that gooey chewy goodness inside.
Top this off with some freshly whipped vanilla cream for a cookie party!!
xoxo, The Yummy Bunny