June 30, 2019

Earl Grey Tea Madeleines

7:01 PM 0 Comments
The sun is shining. It's summer time. So it's outdoor tea party time!
I love the idea of a tea party. My friends and I throw little ones all the time.There's just something so cute and elegant about them. If you have never hosted one before, I really think you should!
These earl grey tea madeleines are perfectly dense and sweet. They go perfectly with a cup of earl grey tea and milk.

Earl Grey Tea Madeleines

2 tbsp earl grey tea leaves  (from about 2 or 3 bags)
1/3 cup coconut oil (melted)
3/4 cup flour
1/2 tsp baking powder
1/3 cup sugar
2 eggs
1 lemon juiced
1 zest of lemon
1/2 tsp almond extract
1/4 tsp lavender extract

1. Place tea leaves in warm melted coconut oil and allow to steep for at least 15 minutes. Using a sieve, drain the butter into a bowl. You can reserve a tablespoon or so of the tea leaves to put in your madeleines of the leaves are small.
2. Preheat oven to 400F and lightly oil a madeleine pan
3. Using an electric mixer, beat eggs and sugar until thick. This will take about 4 minutes
4. Add extracts, lemon juice, and lemon zest and beat until combined
5. Sift in flour and baking powder together into your large bowl and gently fold in
6. Fold in coconut oil mixture
7. Drop batter into your madeleine pan. Batter will spread when baking so there's no need to spread
8. Bake for 10 minutes until golden and a tooth pick comes out clean

May 14, 2019

Lemon Matcha Muffins

10:13 PM 0 Comments

Have you seen the Netflix movie called "The Unicorn Store"? This movie is about a young adult movie who gets kicked out of art school for her whimsical and childlike artwork. She then finds herself by having to prove herself worthy of owning a unicorn.
The story has such a wonderful message and aesthetic. The main character happens to be an artist, her artwork is a mix of bright colors and sparkles! There is one scene where the main character wears an incredibly weird outfit and throws confetti and stuff everywhere! In that moment I had a revelation, yes that is me.
The concept for these matcha muffins comes from there. I saw those scenes and I was like yes, this is who I am as a person. 

Lemon Matcha Muffins

2 cups flour
1 tbsp baking powder
1 tbsp matcha powder (I used vanilla matcha powder)
1/2 tsp salt
1/2 cup sugar
3/4 cup almond milk
1 egg
Juice of 1 lemon
Zest of 1 lemon

1. Preheat oven to 400F and lightly oil a muffin tin
2. In a large bowl, combine flour, baking powder, matcha powder, and salt
3. In another bowl, mix together, sugar, almond milk, egg, lemon juice, and lemon zest
4. Add wet dry ingredients and stir until just combined. Do not overstir
5. Distribute batter into tin and bake for 15-17 minutes until a toothpick inserted comes out clean
6. Allow muffins to cool and the enjoy!

April 16, 2019

Plain Glazed Vegan Doughnuts

7:57 PM 0 Comments
Sometimes you feel down and only something sweet can help soften your mood. 

These cake-like thick doughnuts will definitely do the trick with ther deliciously sweet glaze!
I've been feeling pretty up and down lately. Sometimes, some things are going well while others are going really bad. The only thing is that the bad usually overshadows the good and the good can't really be seen.
To cope with this I've been going back to some old hobbies and getting new inspiration. 
I have some really fun and creative ideas for what I hope to do with my blog and hope to implement them asap!
My idea is to keep that childlike wonder I've always had and incorporate it into my posts so get ready for some fun stuff!

I got to buy some glitter!

Plain Glazed Vegan Doughnuts

2 cups flour
pinch of salt
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup sugar
1/2 cup warm almond milk
2 tsp ground flax seed
1 tsp apple cider vinegar
1/2 tsp vanilla
3/4 cup almond milk, room temperature
1/4 cup coconut oil, melted

1 cup powdered sugar
2 tsp coconut oil, melted
2 tbsp almond milk, lukewarm
drops of vanilla and lavender

1. Preheat oven to 350F. Grease a doughnut pan
2. In a small bowl, combine warm almond milk, flax seed, vinegar, and vanilla. Whisk everything together and set aside to allow mixture to thicken
3. In a large bowl, combine flour, salt, baking powder, cinnamon, nutmeg, and sugar
4. Combine flax seed mixture to dry mixture
5. Add coconut oil and stir until combined and dough is fluffy
6. Spoon batter into doughnut pan. Fill up to the brim to get fluffy doughnuts
7. Bake for 12 minutes
8. Allow doughnuts to cool before putting glaze on
9. For glaze, whisk together all ingredients until glossy and smooth
10. When doughnuts are cool, dip into your glaze and then set aside to dry

March 31, 2019

Peanut Butter Apple Bars (vegan)

2:23 PM 2 Comments

Happy spring everyone! I hope wherever you are in the world that your days have been getting brighter and warmer!

Has anyone started a new hobby recently? I just started social dancing and have become obsessed really quickly! You can find me dancing the night away, any night of the week! Maybe with some of these bars as supplies.
These tasty bars are full of delicious apple and peanut butter flavor. They are deliciously dense and chewy with a great bite!
In addition to that they're vegan and almost fat free. Make sure to try this easy and yummy snack today!

Peanut Butter Apple Bars

9 bars

6 tbsp coconut oil, melted
2 tbsp peanut butter
1 cup brown sugar
1/2 cup applesauce
1 tsp vanilla
pinch of salt
1 tsp baking powder
1 1/2 cup flour
1/3 cup chopped peanuts
1 tsp cinnamon

1. Preheat oven to 350F. Lightly grease an 8x8" pan with coconut oil
2. Mix warm coconut oil with peanut butter and then stir in sugar until it melts.
3. Add in applesauce, vanilla, and salt
4. Add in baking powder, flour, peanuts, and cinnamon. Mix until a sticky dough forms
5. Dump batter into your pan and smooth out until it's evenly spread out.
6. Bake for 25-30 minutes until lightly golden brown and a toothpick comes out clean

March 17, 2019

Vegan Blueberry Mojito Upside Down Cake

6:43 PM 0 Comments
Hey everyone! Hope you have been doing well. I am happy to announce that I have just landed my first full-time teaching job! It's a temporary job that will last until the end of this year but still a good step in the right direction. And I love my school too!
So let's celebrate with a mojito cake! sans alcohol but who says you can't add some.
This cake is perfectly balanced with sweet berries and mint with sour and aromatic lemon.It's perfect for a light after dinner dessert or afternoon tea. A perfect treat for the beginning of spring!
The mint syrup is super easy to make and adds a good kick to this recipe but if you really don't want to make it, don't feel pressured. I'm sure it will still taste fine without it. (of course then it won't be a mojito but to each their own).
You will most likely have some mint syrup leftover. You can use it as a garnish on top of your cake.

Vegan Blueberry Upside Down Cake
Adapted from here

Mint Syrup
1/2-1 tbsp dried mint leave
1/3 cup water
1/4 cup sugar

1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
pinch of pink salt
1 cup water or almond milk
1/3 cup extra virgin olive oil
juice from half a lemon
lemon zest from one lemon
1/2 tsp vanilla extract
2 cups frozen blueberries

1. For mint syrup- bring all ingredients for mint syrup to a boil in a pot, remove from heat and let steep for 15 minutes. Strain out mint leaves and put aside
2. Preheat oven to 350F. Lightly grease an 8 inch round spring form pan with olive oil and then line with parchment paper
3. In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
4. In another small bowl, combine water, olive oil, lemon juice, lemon zest, and vanilla
5. Pour wet ingredients into dry and then mix until batter is smooth
6. Brush the bottom of your pan with some of the mint syrup and then layer blueberries over top and brush the blueberries with more syrup. You probably won't use all of your syrup but use as much as you see fit!
7. Pour batter over top of berries
8. Bake for 50-60 minutes until cake is golden brown and a toothpick inserted comes out clean
9. Let cake cool before flipping over on to a plate and the carefully remove the parchment paper
10. Serve with some more of the syrup if desired

February 15, 2019

Cookie Dough Caramel Bars (vegan, no bake, gluten free)

6:02 PM 0 Comments
I know it's winter but I love no bake treats sometimes! They're so easy to make and never disappoint!
Hopefully you'll have the patience to let them sit in the fridge but even without the wait they still taste great!
These bars are almost like candy with the delicious date caramel filling.
Cookie Dough Caramel Bars


Cookie Dough
1 1/2 cups oats
1/3 cup coconut flour
1/2 cup maple syrup
1/3 cup peanut butter
1/4 cup almond milk
1/3 cup chocolate chips

3/4 cup pitted pits
1 tbsp coconut oil
1/3 cup maple syrup
1/4 cup peanut butter

1. Prepare an 8x8" pan with parchment paper at the bottom
2. In a food processor or blender, blend oats until they reach a flour consistency
3. Add coconut flour, maple syrup, peanut butter, and almond milk. Blend until combined and then add in chocolate chips and give the mixture a couple pulses
4. Remove mixture from processor and place half in your prepared pan
5. Place all caramel ingredients in food processor and process until smooth
6. Smooth caramel on to base
7. Scoop rest of cookie dough on top caramel
8. Place bars in fridge to allow them to set and then serve

January 24, 2019

Vegan Pumpkin Cinnamon Rolls

7:20 PM 0 Comments
Isn't anytime time of year a good time for pumpkin? So why should we wait until the Fall to have some?!
With these pumpkin cinnamon rolls, you won't regret having these every season!
These rolls are gooey and sweet with just the right amount of spice. They'll make your morning or afternoon as soon as you take a bite!
You can leave them without the cream cheese frosting if you prefer them a little healthier since the frosting does contain icing sugar.
You could also instead use an icing sugar vanilla sauce if you can't be bothered to get vegan (or regular) cream cheese. Just mix 1 cup of icing sugar with some vanilla extract and enough almond milk to reach your desired consistency.

Vegan Pumpkin Cinnamon Rolls
Makes 8-10

1.5 cups all-purpose flour
1.5 cups spelt flour
Pinch of salt
2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
4.5 tbsp coconut oil, solid
3/4-1 cup almond milk
1/2 cup pumpkin puree
1 tsp vanilla

2 tbsp coconut oil, melted
3/4 cup brown sugar

Glaze (see note above for alternatives)
3 oz (6 tbsp) of vegan or regular cream cheese, softened
3 tbsp coconut oil (softened)
1 cup powdered sugar
1/4 cup almond milk
1/2 tsp vanilla extract

1. Preheat oven to 375F. Oil an 8x8" baking dish with coconut oil or line with parchment paper.
2. In a large bowl, mix together flours, salt, baking powder, and spices
3. Cut in coconut oil until the mixture resembles sand. Then add in almond milk, pumpkin puree, and vanilla. Stir until combined
4. Sprinkle more flour on a clean, dry, and flat surface. Place dough on top and then sprinkle the dough with flour so that everything is dry and not sticking.
5. Flour a rolling pin and then roll out dough into a rectangle, sprinkle more flour if necessary
6. Spread melted coconut oil and brown sugar evenly on top of dough
7. From the long side, roll dough into a log
8. Slice dough into 8 to 10 pieces and place on your baking dish
9. Bake for 35-40 minutes until lightly golden brown but gooey in the center. Allow to cool
10. Meanwhile, prepare your glaze. Place all ingredients in a medium bowl and blend until smooth
11. Spread or dump glaze on top of cinnamon rolls while they are still in the pan

January 9, 2019

Lavender Coconut Cupcakes (vegan)

5:55 PM 2 Comments
Floral scents, floral prints, floral flavors, floral flowers!....
I looove anything floral and hope you do too so that you'll love these cupcakes!
These cupcakes have lovely taste of lavender paired with the yummy texture of coconut to make for an interesting and tasty cupcake.
These cupcakes are wonderful without any toppings but I think they taste divine with a little bit of whipped cream (coconut whipped cream if you're vegan!). I've also included a simple frosting recipe that pairs perfectly with them!

Lavender Coconut Cupcakes

2 1/2 cups flour
1 1/2 cups sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/4 cup vegetable oil
2 tsp apple cider vinegar
1 cup almond milk
1 cup applesauce
2 tsp apple cider vinegar
1 tsp lavender extract
1/2 cup shredded coconut

1. Preheat oven to 350F
2. Combine flour, sugar, baking soda, baking powder, and salt in a bowl
3. In another bowl, combine milk, applesauce, apple cider vinegar, and lavender extract
4. Next stir in shredded coconut
5. Line or oil a muffin tin. Scoop batter into tin. Bake mini muffins for about 15 minutes and regular sized for 30 minutes, until a toothpick inserted in comes out clean.

For frosting:
1/3 cup coconut oil (softened)
1 cup icing sugar
1/2 tsp lavender extract

1. Blend everything until creamy