Vegan Chocolate Chip Cookies

Hi guys & happy Monday! 

I made the most delicious chocolate chip cookies last week because I was in the mood to bake & I just had to share the recipe! I posted about them on my Instagram story & got so many replies requesting the recipe so here it is 🙂 

These will definitely become a staple dessert for me when I’m craving something sweet or need to bring something to a party! Even my non-vegan friends approved of these sweets 😉 Honestly, you can’t even tell they are vegan! The original recipe on Pinterest calls for cornstarch, but I didn’t have any so I left it out & they turned out fine. I also replaced the flaxseed with applesauce & it worked out great. I added a little bit of almond milk to the batter because it was too crumbly, so that’s why it’s listed as optional.

Also, for thicccc cookies make sure to let the batter sit in the fridge for about half an hour! 

Ingredients: 1/2 cup Earth Balance vegan butter 

1 1/2 cups flour

1 tsp baking soda 

1 1/4 cups brown sugar 

1 1/2 cups non-dairy chocolate chips 

2 tsp vanilla extract 

1 tbsp flaxseed or applesauce

almond milk (optional) 

Prep time: 20 minutes 

Makes about 24 cookies 

Directions:

1.) In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat the softened vegan butter for a minute until creamy. Now add in the brown sugar and mix for 1-2 minutes, until fluffy.

2.) Add the vanilla and the applesauce and mix in.

3.) Next, stop the mixer and add 1 cup of the flour, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.

4.) Add the other 1/2 cup of flour and mix until crumbles form, then use your hands to form a large ball of dough. The dough should be easy to handle, not too wet or dry. If the dough is too wet to handle, add a few tablespoons more flour at a time. If the dough is too wet, your cookies will be totally flat. If the dough is too dry, add a tablespoon or two of almond milk.

5.) Add in the chocolate chips, either by hand or with a spoon until they are evenly distributed.

6.) Cover the bowl tightly with plastic wrap and refrigerate/chill for at least 30 minutes.

7.) Remove the cookie dough from the fridge and let sit on the counter for about 15 minutes. Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or silicone mats.

8.) Roll the dough into balls, about 1-2 tablespoons each. Bake for about 10 minutes, until they are barely golden around the edges.

Peanut Butter Banana Nice Cream

Happy Monday!! 

I’m sharing a recipe with you guys today! It’s been a minute, but I really want to start sharing more recipes because I want to try new things more often! I get in ruts of eating the same thing over & over while my Pinterest foodie boards get overflowed with new ideas. 

I’m sharing a yummy “nice cream” recipe today just in time for hot spring & summer days. I made this using my newish Ninja food processor & I am OBSESSED. Invest in one if you haven’t already because it’s truly magical. I’ve been using it for so many things & the possibilities are endless! 

Okay, so now for the recipe… 

Ingredients: 3 bananas

1tbsp maple Syrup

1tbsp sugar

1/2 cup peanut butter

1 pinch salt

1/4 cup almond milk (or non-dairy milk of your choice)

Prep time: 10 minutes

Serves: 4

It’s soo easy to make! Just chop up the banana & freeze it. Then add all of the ingredients to a blender or food processor & TA-DA you have healthyish ice cream!!

So I originally found this recipe on Pinterest, but I modified it a bit because it called for non-dairy chocolate chips & I couldn’t find any, so I added shredded coconut instead! I also added sugar because it needed something more… but you can definitely play around with it & add whatever you want!! 

Better than Reese’s

I’m back this week with another recipe to share! I also found this one on Pinterest. I feel like at this point they should just sponsor me if that’s even a thing because I use Pinterest for pretty much everything in my life.

This recipe is literally heaven. They’re like super big, rich Reese’s & if you know me you know chocolate & peanut butter together are my weakness. They’re also super easy to make because I also don’t like anything really involved when it comes to the kitchen. When I’m hungry, I’m hungry.

Ingredients: 2 cups creamy peanut butter

3/4 cup salted butter (softened)

1/2 tsp. vanilla extract

3 3/4 cup powdered sugar

2 packages (1 lb each) Chocolate Candy Coating

Prep time: 1 hour

Serves: 55(ish)

 

 

Mix the peanut butter, salted butter and vanilla together in a large bowl. Then add in

the powdered sugar, a little at a time. I know the recipe calls for a lot of powdered

sugar, but unfortunately, you’ll actually probably need all of it. I tried it with 2 cups &

then put it in the fridge to harden, but the dough wasn’t stiff enough so I ended up

using 3 cups & it was just right. Once you’ve added enough powdered sugar, make a

big ball of dough in the middle of the mixing bowl, cover & place it in the fridge to

harden for about 15 minutes. After 15 minutes, take out the ball of dough & make into

smaller balls & place on a wax paper lined baking sheet & then place in the refrigerator

again for another 15 minutes.

You will want to wait & make the chocolate as soon as you’re ready to cover the peanut

butter balls because the chocolate will harden quickly. I had to reheat mine multiple

times during the dipping process. I used actual chocolate candy coating, but I’m sure it

would work with melted chocolate chips too. So once you’re ready, melt the chocolate

in 15 second intervals in the microwave & stir it after every 15 seconds. Then take the

balls & place them on a fork & place into the bowl of chocolate. Cover fully & place

back on the baking sheet. Once they are all fully covered, place in the refrigerator to

harden.

P.S. I don’t know why the spacing is off in this post! :/ I think it has something to do with how I typed it…

What’s your favorite type of chocolate? I think you all know mine…

with love,

jazz

Chocolate Powder Puff Cookies

I feel like the only thing I’ve done during break is bake… but I’m not complaining! With that being said, I have some new recipes to share with you guys.

I found this recipe on Pinterest (per usual) & it is super easy to make. I always pin these super fancy recipes, but when it comes down to it, I would rather just make cookies out of a box & not have to spend a ton on ingredients I’ll use maybe once. So for those of you who also have more motivation when you’re on the couch & not in the kitchen, this recipe is for you. It looks good & tastes good, but doesn’t require much.

Ingredients:  one sheet pie crust that makes a 9-inch pie, thawed

about 15 chocolate kisses

about 3/4 cup confectioners’ sugar, for dredging

Prep time: 45 minutes

Serves: 15

Start by preheating your oven to 350 degrees. I always forget to do this & then my recipe is done, but I have to wait around for the oven, so I would suggest doing this first thing. Then spray a baking sheet with cooking spray.

On a floured surface, place the pie crust & roll it out. Using a pizza cutter, cut it into about 16 slices. (little triangles) Place a chocolate kiss in the center of each section. Then fold the pie crust over the kiss to cover it fully. Place all kisses on baking sheet & bake for 15 to 17 minutes, or until the crust is set. The bottoms may be a little brown, but that’s okay. Let them cool and then roll them in confectioners sugar. Eat right away or save for later!!

Grad Party Cupcakes

It is officially graduation season! I love this time of year because everyone is so nervous & excited about the future. But the best part of it all (along with getting a degree!) is the parties. My brother graduates this month so I’ve been busy planning a party for family & friends.

My signature party dish is cupcakes, so of course I had to go with a graduation theme. These are super easy to make & look almost too good to eat!

To make this adorable yet edible dessert, start with your favorite cake mix & make cupcakes. Choose either vanilla or chocolate frosting & then you can add sprinkles that represent school colors. To make the graduation caps, I followed a stencil outline & then cut them out & colored them in. It is time consuming, but they turned out great! Once the caps are cut & colored, use Scotch tape to adhere a toothpick to the back of the hat. Stick it in the decorated cupcake & you’re set!

If you don’t have a grad hat stencil, you can make a different version here.

Balsamic Strawberries & Cream Croissantwiches

This sweet recipe is perfect for brunch or an after dinner treat. I found this recipe while scrolling through Pinterest & decided to give it a try. It was super easy to make & turned out just like the picture I pinned, so that’s a good sign.

Ingredients: 6 croissants

1 cup sliced strawberries

1/2 cup cream cheese

1 tbsp sugar (or more if you like really sweet stuff)

1/2 tbsp balsamic vinegar

chocolate syrup or hot fudge

1 tsp butter

Prep time: 20 minutes

Serves: 6

Start by toasting your croissants. While they’re toasting, melt the butter on medium heat. Add the strawberries, vinegar, & sugar & stir for approximately 5 minutes or until the strawberries look dark red. Remove the strawberry mixture from the heat & let cool. Spread cream cheese on one side of the toasted croissant & then add the cooled strawberries & sauce. Add the other side of the croissant on top & drizzle your choice of chocolate. Refrigerate until ready to eat or chow down immediately!

P.S. I didn’t have balsamic vinegar so I used a substitute of 1/2 tsp of honey & 1 tbsp of apple cider vinegar & it was fine. Also, if you want to serve a larger crowd, slice the croissant in half & serve 10-12.