Vegan Cupcakes Take Over The World
Chai Latte Cake with Buttercream Frosting
Cookies ‘n Cream
This one isn’t as pretty as I had hoped….but it’s the Carrot Cake with Cream Cheese Frosting, also with caramelized walnuts added in the frosting and on top.
Cookies with a date-pine nut base, lemon-date cream, and blueberry puree on top. Five ingredients and about 10 min. of preparation time. Chill to harden!
I hope to get a better picture later, but this is a chocolate cookie crust pie topped with caramel sauce, chopped nuts, vanilla ice cream, more caramel and nuts, chocolate ice cream, caramel and nuts, vanilla ice cream, caramel and nuts, and then a chocolate ganache – type topping. It started melting so fast that I couldn’t cut it up efficiently; I think I need to let it sit overnight.
And bonus summer rolls with mango, lettuce, tofu, mung bean threads, and peanut sauce.
Vive Le Vegan!
Dreena’s chocolate chip cookies are a favorite for me, as they are sweetened partially with maple syrup in addition to cane sugar. They smell wonderful and always turn out great!
Raw truffles with cacao (I need to grind it more next time!), coconut oil, agave nectar, raisins (ground), extracts, and hempseeds. Not what I was going for but tasty, anyway.
These are simply amazing and I think better than any cooked cookie I’ve ever had! They have cashews, sun-dried bing cherries, agave nectar (not a lot), and vanilla extract.
My Sweet Vegan
I made these based off of the My Sweet Vegan recipe for strawberry spirals. I wouldn’t suggest making this dessert if you’re in a hurry; the dough must chill twice, for a preparation of approximately 6 hours. I REALLY enjoyed the spirals of cherry and the not-too-sweet cookie. Unlike the turtles below, I think you can indulge in a few cherry cookies without feeling ill. You might notice that some cookies have more cherry filling than others; the ones with extra filling are just as tasty, but they are not as feasible to pick up and eat.
My Sweet Vegan
Crunchy and sweet on top, chocolately on the bottom, these dessert wedges are good, but I’d hesitate to say excellent. I think the chocolate shortbread was way too oily and the top too sweet. Also, I used a candy thermometer and followed the directions exactly, but the top of mine are crystallized, unlike the picture in the book, which shows a more caramely goo. 
I don’t want to be too critical; don’t get me wrong, they will satisfy grandpa’s cookie cravings for 10 days straight!
I see that Fat Free Vegan also made these and cut them into squares, a great idea, considering the wedges do break apart easily.
I used to read posts on blogs of people who said they would make something and not follow a recipe, amazed by how they did this, thinking, “How did they know it would turn out right?!”
Months later, I make cookies, small batches of cookies, without writing a thing down, going merely by sight (and hope, ahem). The last batch I made was oatmeal, peanut butter, quinoa cereal flakes, and maple syrup – and it was good! The cookies were huge.
I’ll be the first to acknowledge that the reason no measurements are needed is because I’m the only one eating these things. So if the cookies are less than delicious, I’m the only one who knows.
The lastest have agave nectar, almond extract, vanilla extract, peanut oil (only 1 T.), egg replacer powder (come on, I felt like using it as opposed to baking soda and/or powder), white wheat flour, and chopped peanuts.
All whole-grain, lower in fat, and sweetened with a wholesome sweetener!
They were good but tasted “healthy,” as you might have guessed. I wanted to dump another 1/4 c. of agave on top and let it crystallize. It was nothing a tablespoon or two of maple syrup couldn’t fix! These satisfied my cookie craving without the guilt.
Cooking With the Right Side of the Brain
Filled with almond butter, ground raisins, and whole-wheat pastry flour, these cookies have merely four ingredients and are completely fruit-sweetened, provided you use a fruit-only jam (check out your nearest health food store for organic varieties; I like Bionaturae). While I found these little treats to be very tasty, I can see how someone who is used to high-sugar or refined sugar items would find them a little bland.
The cookies are a repeat and our favorite chocolate chip bars, from The Best Gluten-free Family Cookbook. This time, I added white chocolate chips as well. All of these items are for the NJARA meetup today!
I also made pear cardamom muffins with spelt flour today, from ExtraVeganZa but they didn’t turn out well, sticking to the muffin liners. Last time I made them, they were fabulous, so I don’t know what the problem was.
The custard is from Sweet & Natural, using the vanilla custard recipe and adding also bananas and maple-glazed pecans. It’s really hard to tell by the picture, but it thickened nicely and tastes very sweet!
