Lazy Samoa’s

Last week i was bored, so obviously…. i BAKED! I was flipping through my new book, Vegan Cookies take over your cookie jar! And i happened to have ALL the ingredients for Lazy samoa’s so we had at it!

Just so you know, Coconut oil and melted chocolate is an amazing combination! I will NEVER melt chocolate without it ever again 😉

These cookies were delicious.  They are DEFINITELY different from the girl scout cookie version, they are MUCH fluffier and fresher tasting! I love them none the less

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Gingerbread Caramel Pear Upside Down Cake

I was browsing through recipes to make for my Moms birthday.  When I came across this Gingerbread Caramel Pear Upside Down Cake I knew it would be perfect! Angela has a complete step by step recipe on her blog that you can follow.

I used  8 inch 6 inch and 4 inch pans.  To fill all 3 i had to make 1.5 batches of both the caramel and the cake!  This cake was Vegan and absolutely delicious!  It was incredibly moist and easy to make.  The ONLY thing i would change would be to put a little less salt in the caramel.

 

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Disney princess: Ariel Cupcakes

Remember a few weeks ago i made some disney princess cupcakes to take a picture for a website 🙂 Well, i received and completed my first order last week for 18 Ariel cupcakes.

I made Marshmallow fondant that turned out great. On Monday I made all 18 Ariels so they would have some time to harden up by the weekend.  I refrigerated it for a few days and then dyed the colors i needed for ariels.  Red, Green, Purple and Peach! I dyed them with gel dye.

Here is my step by step Ariel Tutorial! I will do the other princess tutorials when i make them next!

Grab a little of the peach and roll it between your palms to make a circle to be the HEAD

Nw grab another piece of peach a little bigger then the head and rol it between your palms again.  However, this time after you get it to be a circle, make it slightly squared.  this is going to be her body!

Insert a toothpick through it so you can attach the head and the fins when ready

Next we are going to make her fins.  Grab some green fondant and make a ball.  Then shape it with your fingers to be more rectangular and bring it in a little towards the bottom:

Now attach to the toothpick

Now take some more green and make 2 little oval fins for the bottom and score them on the edges and apply a little water to attach them to the main body!

Next up is her bikini top 😉  Take some purple fondant and roll 2 tiny balls and score them and attach to body with water.  then you are going to make 2 very thin snake like tubes to attach to the sides to be the strings to the bikini top. I usually press the balls a little to make them slightly flat on top .

Next up is here beautiful red hair! You’ll need your red fondant

Roll it out to about a 1/4 inch thick.  You don’t want it to be to thin and rip and you also dont want it to be ti thick because then her bangs will look weird!  Then cut it into a sort of dome like shape.

Now attach the head to the rest of the body and lay her on top of her hair.  You want the bottom of the hair to fall just about to the top of her fin.

Now score the top of her head and apple water.  fold the hair over and shape to her head!

Now take some peach fondant and roll out tubes like to you did for the strings of her bikini.  We are baking her arms!

Cut them to the right length,arms should go to the hips.  Score the body and ends of arms and attach.

Ok! we are almost there!  I took wilton tip #81 and made the ridges in the fin for some texture with a design of 2 on top 1 in the middle and 3 on the bottom.

Now do all this OVER AND OVER AGAIN 🙂

I made an assembly line

I let them dry in open air for 5 days.  Once the head were hard enough i drew their faces on with edible ink.  I made the cupcakes with this recipe.  It came out GREAT… VERY VERY light and fluffy! It made me 2 dozen cupcakes.

While they were baking.  I made some very very fluffy frosting.   This is becoming my tried and true recipe! Its great for piping!  I dyed half light blue and left half white and then i put both colors alternated in a piping bag.  I used a 1M swirl and made “THE OCEAN”

AND DELIVERY! If you have any question feel free to ask!

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Homemade Cinnamon Raisin bagels take III

I have made bagels twice before.  Both times i used the same recipe and they were definitely yummy but i was looking for something a little less dense and a little more flakey and light! I searched and searched until i came across this recipe.

  • 4  cups bread flour
  • 2 (.25 ounce) packages active dry yeast
  • 1 1/2 cups warm water
  • 3 tablespoons white sugar
  • 1 tablespoon salt
  • 1 tablespoon white sugar

Directions:

Combine the flour and yeast in a mixing bowl.

In a separate bowl combine water sugar and salt, mix and the pour into mixing bowl.

Beat for 30 seconds and then scrape down edges.  Beat for 3 minutes more and then start adding remaining flour 1 cup at a time.  Mixing well between additions.  It will be drippy in the begining

Once All the flour is added, flour a work surface and start kneading by hand until it is smooth and elastic.  This is the step where i added the cinnamon and sugar.

When done, divide into as many bagels as you want based on the size.  I wanted nice BIG and JUMBO bagels so i only made 5 but you could easily make more! they’re HUGE!  Divide the dough and then start rolling out each ball to look like a log and then attach the ends to make a circle!  When your done place bagels under a cloth for 20 minutes.  While you are waiting put a big pot of water on the stove so it can boil.  Add 1 TBSP of sugar to this water!

When the time c0mes put the bagels in the boiling water for 7 minutes, turning them over half way through.  Then dry the bagels off and place them on a greased cookie sheet and sprinkle with cinnamon.  Place them in the oven for 30 minutes at 375*

They came out Beautiful!

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Chocolate Cherry Heath Blondies

Well, thats a mouth full! a YUMMY one too!

Preheat oven to 350*

Ingredients

8 TBSP melted butter

1 cup brown sugar

1 egg

1.5 tsp vanilla

1/4 tsp salt

1 cup flour

HOW TO:

Mix the melted butter and brown sugar until smooth.  Add egg, mix, add vanilla, mix, add salt, MIX, add FLOUR mix

Now here comes the fun part.. add something YUMMY.. i went with a 1 cup combo of milk chocolate chips, dried sweet cherries  and heath crumbles….mmmmmmmmm

Throw that in and MIX

Now grease a 7×7 baking dish and pour the beautiful sugar butter batter in and bake for 27 minutes MAX! mine were still gooey but i would start checking after about 22 minutes to make sure they dont get to hard!

And here you have it, a beautifully photogenic butter and sugar masterpiece.  they were the PERFCT consistency and leave you with a stomach ache as they should! Hey it helps me eat less when i’m in pain from deliciousness! 🙂

It only made 9 squares, so double the recipe if you have a crowd to feed!

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High Hat Smores Mini Cupcakes

Apparently i need to bake everyday… so today i busted out the “Vegan Cupcakes Take Over the World!” cookbook.

I paired the cupcakes with the go to fluffy vanilla frosting found in the book.

As i say and watched them bake because im impatient! I realized i need to clean my oven!

When they finally finished baking i got my piping bag ready full of the FLUFFIEST frosting i have EVER made… and it was DELICIOUS too! I totally recommend that recipe

I got my pipe on:

After they were all done i popped in the in the freezer while i melted THE CHOCOLATE!

I took half a bag of milk chocolate melting wafers and some oil and microwaved it in 30 second intervals.  It started getting clumpy and i freaked out, added a little more oil and heated up again and all was in the world! I let the chocolate cool for about 10 minutes as the cupcake were getting they’re chilly on in the freezer.

THE MOMENT OF TRUTH!

YAY! IT WORKED! I was worried the chocolate would melt the frosting or get hard before it had enough time to cool! I put them back in the fridge to harden and there you have it!

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Maple Pumpkin Squares

Im very proud of myself.  Today i set out to create my very own ORIGINAL RECIPE.  I had blondies on the brain and wanted to find a way to healthify them a little.  I decided the best way to go about it was to just get in the kitchen and make them myself!

Sarahs VEGAN maple pumpkin squares:

Preheat oven to 350*

Ingredients

Dry:

1/2 cup whole wheat four

1/2 cup white flour

1/2 tsp baking soda

1/4 tsp salt

1 TBSP ground flax

sprinkle of: cinnamon, nutmeg, pumpkin pie spice

Wet:

4 TBSP margarine

1/4 cup applesauce

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup pumpkin

1 tsp vanilla

1 Flax egg ( 1 tbsp flax mixed with 3 tbsp water)

1 TBSP maple syrup

1/2 cup mix of white chocolate and milk chocolate chips

Lets get to it!

Fist mix all your dry ingredients in a bowl and whisk away until combined.  Set Aside

Get out your mixer and combine the margarine and the applesauce.  It wont combine very well but continue on anyway.  Then add flax egg and vanilla. mix some MOREEEE add both sugars and maple syrup. mix mix mix.  It will look HORRIBLE and GROSS and you WILL think your failing(because i did!) But your not!

Mix the dry into the wet and mix mix mix.  Not it will look and TASTE incredible! Stir in the chocolate! mmm

I like them thick so i used a 7X7 baking pan and poured the batter in.  The consistency is like a thick cake batter and a thin cookie dough.

Pop it in the oven for 40 minutes.  It will still be gooey in the center and a little crispy on the edges.  if you want it a little firmer in the middle add about 5 extra minutes!

and there you have it! The final result ended up fantastic, they are delicious and addicting! They are more of a banana bread texture then a blondie but i think im ok with that, especially for it being from my head!

They are so beautiful 🙂

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