December 29, 2019

Melty Pumpkin Blondies

6:40 PM 0 Comments

These bars are sooooo good! They are wonderfully gooey and tender. The add ins create the perfect texture along with it!
If you choose to use chocolate chips, they become so melty in the bars when warm. Making this recipe is so soothing and the bars are dense yet healthy!
I’ve been so excited to share this Melty Pumpkin Blondie recipe with you! It’s one of my favorites! If you love pumpkins as much as I do, this is a must-make!

Pumpkin Blondies

1/2 cup melted coconut oil
2 tbsp flaxseed mixed with 6 tbsp water, allow to sit
1/2 cup brown sugar or coconut sugar
1 cup pumpkin puree
2 tsp ground cinnamon
1/4 tsp nutmeg
1 cup flour
1/2 tsp baking powder
1/4 tsp salt
Add ins:
pumpkin seeds
chocolate chips
dried cranberries

1. Preheat oven to 375F. Prepare an 8x8" pan with grease and parchment paper
2. Mix together flax seeds, coconut oil, and sugar thoroughly
3. Add pumpkin puree, cinnamon, and nutmeg then mix again
4. Slowly mix in flour, baking powder, and salt
5. Mix in your add ins
6. Pour mixture in your prepared pan
7. Bake for 35 to 40 minutes until lightly brown and a toothpick comes out clean
8. Let cool completely and then cut into squares

October 31, 2019

Gooey Vegan Pumpkin Muffins with Dried Cranberries

1:56 PM 0 Comments

These pumpkin muffins are so chewy, gooey, and soft coming out of the oven. They make a great snack or treat!

They are refined sugar free making them healthier than your average muffin and so they are easy to make. With just the right amount of sweetness from the maple syrup and some spicy cinnamon and nutmeg, they are sure to be a hit!
Feel free to add dried cranberries, pumpkin seeds, and/or chocolate chips. Personally, I am a sucker for pumpkin seeds!

Gooey Vegan Pumpkin Muffins

2 cups flour
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup pumpkin puree
1/2 cup almond milk
1/4 cup vegetable oil
1/4 cup maple syrup
1/2 tsp vanilla extract
1/3 cup dried cranberries
1/4 cup pumpkin seeds

1. Preheat oven to 350F. Prep a muffin by lightly greasing with some oil
2. Combine flour, baking powder, salt, cinnamon, and nutmeg
3. Add pumpkin puree, almond milk, vegetable oil, maple syrup, and vanilla, Stir until combined but don't overmix. A few lumps are ok
4. Stir in dried cranberries and pumpkin seeds
5. Fill muffin tins 3/4 full. Bake for 20-25 minutes until lightly golden brown and a toothpick comes out clean.
6. Allow to cool before removing from tin

August 25, 2019

Lavender Lemon Loaf Cake (vegan)

1:20 PM 0 Comments

Last month I went to Seattle! This was my first time in the city and I had a blast!
I was swing dancing all night and exploring the city during the day. I went to the Pike Place Market and fell in love with the flowers there. I also went to the best thrift stores in the world (like seriously Seattle has some good stuff)
One of my favorite things about the city though was the lavender just growing everywhere!
There was lavender growing by the streets in the middle of city and big lavender plants planted by walkways. Lavender was growing like a weed!
I would often pick some lavender and just smell it as I was walking around. I have tried growing lavender where I live but it has been impossible.
If there is one thing you should know about me, it's that I love lavender. It's one of my favorite scents and flavors.
So loving lavender so much, you bet I had to make some delicious lavender things as soon as I got home!

This loaf cake is so dense and delicious. The lavender pairs wonderfully with the tart lemon flavor. You will not need to skimp out on either to get both flavors in this recipe!

You could probably get away with just the dried lavender or lavender extract in this recipe but I think having both really take it over the top!

Lavender Lemon Loaf Cake

3/4 cup sugar
1/2 tbsp dried lavender
1 1/2 cups flour
3 tbsp cornstarch
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup almond milk
1 tbsp lemon juice
Zest of one lemon
1/2 tsp lavender extract (or vanilla)
1/2 cup vegetable oil

For Drizzle
1 1/2 cup icing sugar
3-4 tbsp lemon juice
1/4 tsp lavender extract
some purple food coloring
*almond milk or more lemon juice if needed

1. Preheat oven to 350F. Grease a loaf pan
2. In a food processor, blend sugar and lavender until finely ground and combined in sugar
3. In a large mixing bowl, combine flour, cornstarch, baking powder, baking soda, salt, and lavender-sugar mixture
4. Make a well in dry ingredients and add almond milk, lemon juice, lemon zest, lavender extract, and vegetable oil. Stir until combined
5. Pour mixture in loaf pan and bake for 45 minutes until a toothpick comes out clean
6. Allow cake to cool and prepare drizzle
7. Place icing sugar and lemon juice in a bowl and stir until combined. Add in extract and food coloring and stir again. If needed add in more liquid to get desired consistency
8. Pour icing over cooled cake and serve. I added some more dried lavender on top

August 4, 2019

Rhubarb Cream Scones

11:59 AM 0 Comments
Happy summer everyone!

My favorite part of summer has to be the rhubarb from our garden! With an endless supply of rhubarb, I can make as many crips (one here another here) and other rhubarb treats as I want!

This recipe requires some chilling time. If you have the time, I suggest chilling for as long as you can because it will result in fluffier scones that hold their shape!
I don't always chill for quite as long but these still turn out great. So at least chill them for a bit of you can!
I may also make a gluten free version of these! Let me know if that is something you would be interested in.
These scones are so tender and fluffy! Hope you enjoy!

Rhubarb Cream Scones
makes 8

2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
5 tbsp coconut oil, malleable but not melted or too soft
6 tbsp cream (I used half and half)
1 egg
1 tsp almond extract
1 cup chopped rhubarb

1. In a large bowl,combine flour, sugar, baking powder, and salt.
2. Add in coconut oil and cut in with a pastry cutter or fork until pieces are broken into pea-sized balls. Chill this mixture in the fridge for 15 minutes
3. Now, whisk the cream, egg, and almond extract in a bowl. Chill until needed
4. Remove flour mixture from the fridge and add the liquid mixture. Gradually mix with a spatula or your hands until the dough holds together. Add some more cream or almond milk if needed.
5. Knead the dough until it comes together in a ball. I like to add the rhubarb here but you can also just put the pieces on top after you have divided the dough.Cover and chill for 15 minutes or longer
6. Remove dough from fridge and place on a lightly floured surface. Divide your dough into 8 equal pieces. You can do this by dividing the dough in half and then either cutting out or shaping the scones. Place rhubarb on top if needed. You can also sprinkle with some more sugar if you like.
7. Wrap scones and place in the fridge for another 30 or so minutes. I placed my scones on my baking sheet and put this all in the fridge. Line the bottom of the baking sheet with parchment paper if you're worried about it sticking. Preheat oven to 400F
8. Bake for 20-30 minutes until cooked through. Remove from oven and let cool or eat warm. Personally I thought these tasted even better the next day!
9. Serve with butter, peanut butter, or honey!

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 1 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