1-1/2 cups chopped pecans, garnish and in-between cake layers
Preheat oven to 350 degrees F.
In a stand mixer, beat together the sugar and oil until light in color. Add the almond extract and oat milk.
In a separate bowl, sift together the flour, baking soda and powder. Add the salt and combine the flour mixture to the wet ingredients, a little bit at a time.
Beat until flour is well combined and cake batter consistency is achieve
Cut out parchment rounds to fit the bottom of the cake pans. Be sure to grease the parchment also, this will help your cakes not stick.
Using a 7 and 9-inch pan for a 2 tier cake, you will need to double the recipe and fill each cake pan half way.
Bake cakes for 50-60 minutes (rotating half way through) or until a toothpick comes out clean and cake edges are slightly browned and pulls away from pan.
Place on a wire rack to cool until bottom of the pan is cool to touch.
Flip the cakes out of the pan onto the rack and allow to completely cool (roughly 1-1/2 hours).
Using a knife, level the cakes top so they are all even. Slice cakes in half, wrap in plastic individually, and place in fridge or freezer until ready to frost or leave out if you are making it that day.
Smear a small amount of frosting on the bottom your cake boards and place the leveled cake on it.
Place one 9-inch round layer down on the plate and add 2 ice cream scoops of the frosting buttercream in a smooth layer. Sprinkle chopped pecans and place the other 9-inch layer on top and use more frosting. Coat the entire outside in a thin layer, or crumb coat (light layer of frosting to keep crumbs from showing up in the final frosting layer). Place into the fridge to chill while you do the same process with the 7-inch round cakes.
Remove both from fridge and add frosting to the outside of the cakes for a final coat, smoothing it out. Add chopped pecans to the sides of the cake.
Put three wooden dowels into the bottom layer. Put the 7-inch cake on top of the 9-inch cake and put another wooden dowel in the middle, smearing frosting to cover the hole. Frost the gaps and cracks once you are finished securing the cake.
In a glass dish, heat the coconut cream until it’s just boiling and pour it into the chocolate chips to melt. Stir until smooth and add to a piping bag. Cut a small hole and pipe the edges of the cake with the chocolate sauce so it drips down the cake slowly. It helps if the cake is chilled before doing this.
Top with chopped pecans
Chef’s tip: You can add coconut flakes in-between the layers instead of pecans.
Dinner rolls have a whole new meaning with this garlic and herb dinner roll recipe. Soft on the inside, crunchy on the outside, these fresh rolls will be on high demand in your household— I promise you. If you make these ahead of time, to last throughout the week, you can freeze them individually and bake to order!
In a large measuring cup, combine milk, half the sugar, and yeast; Stir and cover- allow to activate for 5 minutes.
In a stand mixer, add the yeast mixture, the remaining sugar, egg replacer, vegan butter, salt, and 1/3 of the flour. Mix on low setting till just mixed and continue process till flour is just slightly combined. When dough begins to pull away from the bowl and is slightly sticky and soft, it’s ready for kneading.
Finish the dough by kneading it by hand. Once it springs back immediately after being lightly poked and doesn’t tear when you pull on it, it’s been kneaded enough.
Transfer the dough to a lightly greased glass bowl and cover it for 90 minutes to proof. Punch the dough down to remove the air and form 16 rolls. Place onto a parchment lined baking sheet to rise for 1 hour, covered.
Preheat the oven to 350 degrees F.
Combine melted butter with the minced garlic and parsley, mix, and evenly coat rolls.
Bake the rolls for 23 to 25 minutes or until fluffy and lightly golden brown.
Chef’s tip: For a crustier roll, place a sheet pan on the lowest rack and once you add the rolls, toss a few ice cubes and shut the door quickly.
When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.
In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.
Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.
These cookies are the absolute best (especially during Christmas time)! As long as I can remember, my mother would make these cookies and they have become a yearly tradition to enjoy. My favorite part of this cookie is the shortbread like chewy cookie with chocolate on top. It is the perfect duo and the taste is incredible.
These are probably the most addictive Christmas cookie I have come across (thanks, Mom). As long as I can remember, these cookies have always made an appearance each Christmas. Essentially, these cookies are like a graham cracker brittle with slivered almonds. They are perfect alone or with some non-dairy vanilla ice cream, which is actually my favorite way to eat them. Everyone needs a recipe like this and I am happy I get to share it with each of you. Who is ready to get baking because I sure am!
1 box Nabisco original graham crackers (break into 4 sections)
When I think of shortbread cookies, I think of buttery biscuits that are simple, sugary, and have the perfect crunch! You know what makes them even better? Dipping the ends in melted chocolate with a sprinkle of coconut flakes, if you’d like. These cookies keep well in an airtight container and you can even make the dough well in advance for quick treats!
Preheat the oven to 350 degrees F and prepare 2 baking sheets with parchment paper; Set aside for later.
In a stand mixer, combine the butter, salt, sugar and beat on high until smooth and creamy. Stir in the egg replacer and vanilla.
By hand, fold in the flour a little each time until its all mixed. Divide the dough in half, wrap in plastic, and refrigerate for 45 minutes.
Working with one disk of dough at a time, flour your surface and roll the dough until it is 1/2″ in thick. Cut the cookies using a circular cookie cutter.
Transfer the cut cookies to the prepared baking sheets and sprinkle lightly with sugar. Bake for 20 to 22 minutes, or until lightly golden around the edges. Remove from the oven and allow to cool completely.
Store in a container for up to 1 week.
Chef’s tip: Dip half of the cookies in the melted chocolate and sprinkle with toasted coconut.
Here is my favorite gingerbread cookie recipes—and probably one of the more classic Christmas cookies you’ll find. Whenever Christmas comes around, the first thing on my mind are gingerbread cookies and houses, apple pies, and more! I’m sure we can all agree that the smell of gingerbread baking is the quintessential smell of the holiday season. What I enjoy most about this dough is that you can store it in the fridge for up to two days, giving you ample amount of time to get them baked and decorated in time for those holiday parties. There are two different options when baking, my favorite is a plump gingerbread cookie because they are more moist. Or, you can roll it thin, making a crispier cookie. No matter what you chose, you are going to love this recipe!
Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper; Set aside for later.
In a small pot, add both cans of chickpea liquid and reduce by half. Set in refrigerator overnight.
In a stand mixer, combine the butter, brown sugar, and cream together until smooth. Add the maple syrup and mix until combined. Stir in the egg replacer and then the baking soda, cinnamon, ginger, cloves, and salt mixing until well combined.
Slowly add the flour in batches while mixing on a low speed until it is all gone. Once the dough comes together, roll into a ball, divide it in half, and wrap each half in plastic wrap. Refrigerate for up to 1 hour.
Remove dough and transfer to a lightly dusted counter and roll the dough to 1/8”-inch thickness. Cut the dough with desired cookie cutters and transfer to the prepared baking sheets.
Bake for 15 minutes, or until edges are lightly golden.
Allow to completely cool before decorating.
In a large bowl, add the concentrated aquafaba and beat on high for 7 minutes, or until stiff peaks are formed. Slowly add the powdered sugar until combined. Pour royal icing into a piping bag to decorate.
Store in a cookie container to retain freshness.
Chef’s tip: If you are making these with small children, place a small hole in the head of the gingerbread. This makes for a great edible ornament activity.
When you have to make a dessert that is easily shareable, these bars are your go-to dessert. With a simple glaze that covers the top, these homemade applesauce bars are the perfect treat! The best way to enjoy these bars are when they come out of the oven and have slightly cooled. The warm sensation with Fall flavors and cinnamon glaze is a finger-licking good recipe.
In a bowl, combine the sugar, apple sauce, and oil. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves in a separate bowl and add it to the wet mixture. Stir until combined. Fold in the raisins and nuts.
Grease and flour a 13×9-inch baking pan and add the cookie bar mixture.
Bake for 30 minutes. Remove from oven and allow to cool slightly before topping with glaze.
Chef’s tip: You can swap the raisins for another type of dried fruit of your choosing.
Velvety smooth, this no-bake mini cheesecake is perfect for the holiday season! You can share them by slicing little bite size pieces or take it one step further and coat completely in melted chocolate- Yummm! What makes this cheesecake better than the others you may be wondering. The secret is in the crust, I used @simplemills pecan cookies which give this cheesecake the simple touch it needed.
In a blender or food processor, combine the caramel ingredients and blend until smooth. Place in the fridge and set aside.
Line the bottom of 4 round ramekins with cling-wrap. Set aside for later.
In a food processor, add the crust ingredients and process until it starts to form a sticky-like dough. Once clumped together, transfer to your ramekins and press it down evenly. Place in the freezer to set for 30 minutes.
In a blender, take your soaked cashew, water, maple syrup, coconut oil, lemon juice, and vanilla and blend until very smooth.
Pour mixture on top of the almond crust and smooth down with back of a spatula. Place back into the freezer to set fully, about 5-7 hours (best results overnight).
Allow mini cheesecakes to thaw at room temperature for at least 20-30 minutes before serving.
Remove from ramekins and serve with caramel drizzled on top.
Chef’s tip: Swirl pumpkin purée into the batter once poured.