This jumbo bakery style blueberry muffin is one of the tastiest I’ve had in awhile and it is here for you all to try! The key to this super moist and tender muffin is making your own buttermilk with oat milk and lemon juice. Paired with fresh blueberries and lots of lemon zest, these muffins are a real treat without the sweet taste.
Yield: 9 muffins
3/4 cup + 2 Tbsp. oat milk
2 1/4 tsp. lemon juice
1/2 cup plant-based butter, softened
1/2 cup organic cane sugar
1/4 cup light brown sugar
2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water, prepared
1 1/2 tsp. vanilla extract
2 tsp. fresh lemon zest
2 1/2 cups organic all-purpose flour, extra for blueberries
1/2 tsp. Himalayan pink salt
2 1/2 tsp. baking powder
1 us dry pint blueberries, washed, drained and picked over
3 tsp. organic cane sugar, topping
1/4 cup all-purpose flour
1/4 tsp. baking powder
1 Tbsp. + 1/2 tsp. organic cane sugar
1 Tbsp. + 1 1/2 tsp. plant-based butter, cut into tiny cubes
- Preheat the oven to 425 degrees F. In a small bowl, mix together oat milk and lemon juice and let sit.
- In a small bowl, combine topping ingredients using a fork until small crumbles form. (Optional)
- Cream the softened butter and sugars until light and fluffy.
- Add prepared egg replacer, vanilla extract and lemon zest, beating until just mixed.
- Sift together the flour, salt and baking powder, and add to the creamed butter mixture alternately with the buttermilk we previously made. Dust blueberries lightly in 2 teaspoons of flour and fold in the blueberries to the batter. Avoid over mixing.
- Line 9 muffin tins with jumbo muffin liners or jumbo tulip liners, and fill batter to the top (about 7 1/2 tablespoons each muffin cup). Sprinkle tops of muffins with the 3 teaspoons sugar or use topping mixture in step 2.
- Bake for about 5 minutes.
- Keep oven closed and reduce oven temperature to 375 degrees F.
- Bake for 25 minutes until lightly golden brown on top. To test, insert a toothpick in the center and if it comes out clean, it’s done.
- Remove muffins from oven and let cool for at least 5 minutes before placing on wire rack to cool completely. Store, uncovered, or the muffins will be too moist the second day.
Chef’s tip: I like to fill each muffin cup with a ice cream scooper until it’s evenly distributed.
Growing up in an Italian family, I learned at a young age that tiramisu was the dessert of the gods (OK, that might be a little extreme – but it’s pretty darn heavenly!). This traditional treat, which is layered with brandy-espresso-soaked ladyfinger biscuits, is topped with a custard mascarpone whipped cream. Finally, all this deliciousness is dusted with cocoa powder – trust me, it goes great with a cup of coffee! While the classic recipe calls for eggs and dairy, this plant-based version uses almond- and coconut-based ingredients so you certainly won’t miss out on any of the authentic, bold and delicious flavors. Are you ready to start? ‘Cause I am!
1-1/2 cups plain almond milk
2 Tbsp. cornstarch
1/3 cup organic maple syrup
1 tsp. vanilla extract
1/2 cup brandy
1-1/2 cup espresso coffee
1/4 cup cocoa powder
2 cups Vitacost unsalted cashews, soaked overnight
1/2 cup water
pinch of salt
3 Tbsp. dairy-free unflavored yogurt
Ladyfinger Biscuits: (30-32 ladyfingers)
3/4 cup butter
1-1/4 cup organic sugar
4 Tbsp. Bob’s Red Mill Egg Replacer + 8 Tbsp. filtered water, mixed
1 cup plain almond milk
2 tsp. vanilla extract
2-1/2 cup King Arthur organic flour
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1-3/4 cup heavy coconut cream
2 Tbsp. organic sugar
- In a KitchenAid stand mixer, cream together the sugar and butter until fluffy, roughly 3-5 minutes on a high speed.
- Slowly add the egg replacer you’ve mixed, the almond milk, and vanilla. Sift in the flour and pinch of salt. Mix until dough has formed.
- Preheat oven to 350 degrees F.
- In a delectoval pan, dispense roughly 3 Tbsp. of the batter evenly and bake for 15 minutes. When they are done baking, they should be springy to the touch.
- Remove from the oven and allow to cool completely.
- In a stand mixer, whisk together the coconut cream until medium peaks are formed. Slowly add the sugar and turn speed to high for 2-3 minutes.
- Using a handheld immersion blender, combine all of the ingredients for the mascarpone and pulse until smooth. Add the whipped cream to the mascarpone and fold together.
- Next, using a sauce pot, bring the almond milk and maple syrup to a slight boil. Sprinkle the cornstarch and whisk until custard thickens, roughly 2-3 minutes. Remove from heat, let cool and add the vanilla extract.
- Pour the mascarpone whipped cream into the custard and fold together until smooth (don’t over mix or it will become grainy in texture).
- In a bowl, mix together the brandy and espresso. Dip each lady finger into the espresso mixture.
- Place 2 rows of 5 ladyfingers into a layer on a serving dish lined with plastic wrap.
- Top with custard mixture and repeat previous step 2 more times with the ladyfingers. Spread remaining custard on top and dust with cocoa powder.
Chef’s tip: Instead of using brandy, you can use Baileys Almande Almondmilk Liqueur.
Thinking back to my childhood when my grandmother used to make these Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!
Yield: 10 donuts
180 mL (3/4 cup) warm water, about 100 degrees F.
2 tsp. active dry yeast
2 1/2 cups organic all-purpose flour
1/4 cup + 1 tsp. organic cane sugar
3/4 tsp. Himalayan pink salt
2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. water, mixed
2 Tbsp. plant-based butter, room temperature
3 cups vegetable oil, for frying
1/2 cup jam of choice
- In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
- Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
- On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
- In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
- Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.
Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.
Try these vegan hot cocoa bombs drizzled in plant-based white chocolate and filled with hot cocoa mix and mini marshmallows. Whether you’re plant-based or not, you can still enjoy all the goodies during the holidays. My favorite thing about hot cocoa bombs are how easy they are to make and store for later use. Who is ready to tackle the cocoa bombs?!
Yield: 5 hot cocoa bombs
12 oz. vegan semi-sweet chocolate
4 Tbsp. hot cocoa mix (recipe below)
4 Tbsp. plant-based mini marshmallows
3 Tbsp. vegan white chocolate
Hot cocoa mix
1 Tbsp. soy mylk powder
2 Tbsp. powdered sugar
1 Tbsp. cocoa powder
8 oz. oat mylk, per glass, scolding hot
- In a small bowl, combine cocoa mix and set aside.
- In saucepot, full 1/4 way with water and bring to simmer. In a glass bowl, add chocolate and set on pot. Melt chocolate, stirring frequently.
- Place one tablespoon melted chocolate in 10 mold cavities. Brush chocolate on sides in even layer. Set in refrigerator for 5 minutes. Take out of refrigerator and gently remove chocolate from molds. Fill 5 halves with one tablespoon hot cocoa mix and mini marshmallows. To seal, press the other chocolate half on a hot pan and stick it to the bottom portion.
- Melt chocolate the same as before or in a piping bag submerged in hot water. Place melted chocolate in a piping bag and cut a small hole st the tip. Drizzle on top of hot cocoa bombs and place in refrigerator to set.
- Place cocoa bomb in mug and pour hot oat mylk over to serve.
Chef’s tip: Store for up to 1 week in airtight container. Keep in a cool spot.
Limoncello is an Italian liquor made from the zest of lemons steeped in alcohol until the natural oils and aromatics release. The resulting liquid is combined with a simple syrup and bottled, resulting in a delicious drink to sip or drizzled over ice cream, either way you decide its delicious! This is one of those things you can enjoy year round, and makes for the perfect gourmet gift for any occasion.
Yield roughly 2 bottles, 3 1/2 cups lemon juice
15 lemons, peeled
850 mL vodka
2 cups organic cane sugar or 3/4 cup monk fruit sugar
3 3/4 cups filtered water
- Using a vegetable peeler, peel the skin of the lemons and trim away any pith remaining on the lemon peels.
- In a large pitcher with the lemon peels, pour the vodka over them and cover tightly. Steep the peels in the vodka for 8 days at room temperature.
- In a sauce pan over medium-high heat, combine the sugar and water until it dissolves, about 3 minutes. Pour the syrup into the vodka mixture, mix, and strain into bottles. Let sit at room temperature for 14 days before storing in refrigerator until cold.
- Serve chilled and enjoy.
Chef’s tip: Make sure you use 100 proof and higher.
These creepy crawlers are a fun treat to make for Halloween by using vegan peanut butter cups as the base and melted chocolate to create the legs. Peanut butter cookies have always been a go-to cookie since they are easy to make and delicious. With the added chocolate and extra peanut butter, you’ll surely enjoy making these (as much as you will eating them!). Thank you to my friends at UNREAL for gifting me these cups and keeping me stocked on the most unreal candy around.
3 Tbsp. vegan butter, softened
3 Tbsp. organic cane sugar
2 Tbsp. light brown sugar, packed
1/8 tsp. Himalayan pink salt
3 Tbsp. peanut butter
1/4 tsp. vanilla extract
2 tsp. oat mylk
1/2 cup flour + 2 tsp. organic all-purpose flour
1/4 tsp. baking soda
9 UNREAL peanut butter cups, unwrapped
1/3 cup non-dairy semi-sweet or dark chocolate, melted
- Preheat oven to 375 degrees F.
- Using a standmixer, combine softened butter, sugars, salt, peanut butter, and mix until light and fluffy. Mix in vanilla and oat mylk.
- Sift together flour with baking soda. Combine to wet ingredients and mix until dough forms. Shape dough into 9 balls and place in a lightly greased muffin pan.
- Bake for about 11 minutes and remove from oven. Allow cookies to cool for 3 minutes before placing UNREAL cups on each cookie. Cool in refrigerator completely.
- Place melted chocolate in a piping bag and cut a small hole. Make 54-60 legs in the shape of a 7 on a parchment lined baking sheet. Place the sheet in to the refrigerator until chocolate sets. Save remaining chocolate for piping the legs on to the cookies.
- Remove cookies from refrigerator, apply 3 drops of chocolate on sides of cookies to stick 3 spider legs on. Refrigerate as you work to help chocolate keep legs in place.
- Serve and enjoy!
Chef’s tip: Make sure to work fast! When applying the legs to the cookies, make sure to get them stuck and into the fridge so they can cool quickly to set. It’s best to work in small batches of three and allowing the legs to re harden in fridge periodically.
If you have heard of nice cream, you are going to love this! For those of you have not, nice cream is essentially a non-dairy ice cream made by freezing bananas and blending them. It is probably the best snack to enjoy on a hot day, after dinner for dessert, or even after a workout. Either way, the options are endless on when you can enjoy this cool blue nice cream bowl! To get this color, I added a natural butterfly pea supercolor powder by Suncore foods. They have tons of amazing powders that can give your foods a natural color boost with added nutrients and benefits. This bowl was topped with banana, dried apricots, and strawberries. Its super simple and a tasty snack to try!
4 frozen bananas
1/3 cup oat milk
2-3 tsp Suncore foods Blue Butterfly Pea Supercolor Powder
- In a blender, combine the frozen bananas, oat milk, and butterfly pea powder. Blend until smooth using a tamper to evenly mix the nice cream.
- Pour into a bowl and tip with strawberries, diced dried apricot, banana, or any toppings of your choice.
Chef’s tip: Feel free to switch up the powder used.
Alright bakers, if you are looking for a refreshing cookie that is light, buttery, and pops with flavor, than these Raspberry Jam Thumbprint cookies are it! The homemade ginger-lemon raspberry jam with the lemon-buttery goodness these cookies have are a great combo. During the summertime, I love to make these Raspberry Jam Thumbprint cookies with different jams, like a fresh strawberry or peach jam. For all those raspberry fans out there, these cookies will curb all those cravings you may be having. Lets get cooking bakers!
3/4 cup vegan butter, softened
1/2 cup organic cane sugar
1 Tbsp. egg replacer + 2 Tbsp. filtered water
1 large lemon, zest only
1 tsp. pure vanilla extract
1-3/4 cup organic all-purpose flour
1/2 tsp. baking powder
1/2 tsp. Himalayan salt
1/3 cup ginger-lemon raspberry jam, to fill cookies
- Preheat oven to 350 degrees F. Prepare two baking sheets by lining them with parchment paper.
- In a stand mixer, beat butter and sugar together until white and fluffy. Mix in the egg replacer, lemon zest, and vanilla.
- In a small bowl, sift together the flour, baking powder, and salt. Add 1/3 of the flour mixture until all the dry ingredients are well incorporated.
- Using a 1-inch scoop, place cookie balls into the prepared baking sheets. Using your thumb, press a thumbprint into the center of each ball. Fill with roughly 1/4 tsp. raspberry jam.
- Bake for 15-17 minutes or until the edges are slightly golden. Remove from oven and cool on a wire rack.
- Serve or store in an airtight container on the counter for up to 1 week.
Chef‘s tip: These cookies are delicious with this strawberry jam!
This awesome banana bread is a mixture between coffee cake and marble loaf, two of my favorite things! Banana bread is the best when you have some bananas that are a bit too brown and mushy. Usually when I make a loaf, I always add an extra banana to the mixture for extra flavor and moistness. This is a great breakfast idea or mid-afternoon snack for busy days.
Yields 10 slices
4-5 ripe bananas, mashed
1-1/2 cup Organic King Arthur All-Purpose Flour
1 cup organic cane sugar
1/2 cup dairy-free butter
2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. water
1 tsp. baking soda
1/2 tsp. Vitacost Himalayan Pink Salt
1-1/4 tsp. coffee extract
1 Tbsp. Cocoa powder
- Preheat oven to 350 degrees F. In small bowl, prepare egg replacers according to package directions.
- In mixing bowl, combine butter and sugar until creamy. Slowly add egg replacers, one at a time, and mix well. Add bananas and stir to combine.
- In separate mixing bowl, sift flour, baking soda and salt.
- Slowly combine dry and wet ingredients until fully incorporated. Add coffee extract and stir until just combined—do not overmix.
- Remove 1 cup of batter and place into a small bowl. Add cocoa powder and mix until smooth.
- Pour batter into greased starting with the vanilla batter. Alternate layers between the two until all the batter is gone. Using a knife, give a few swirls to move the batter around.
- Bake for 1 hour or until golden brown. When ready, remove from oven and let cool completely.
- Serve immediately or store in an air tight container.
Chef’s tip: Like your banana bread on the moist side? Add 1-2 more bananas to the batter and bake for an extra 5-10 minutes.
One of my many favorite childhood desserts was banana fosters. I think it had to do with the live fire show you would sometimes get at your dinner table. This version is paired with a simple no-bake cheesecake, which in my opinion, is the best combo ever!
2 cups rolled oats
1 cup all-purpose organic flour
2/3 cups light brown sugar
1 tsp. Himalayan Fine Pink Salt
1/2 cup finely chopped walnuts, optional
3 cups cashews, soaked overnight
1/2 cup + 2 Tbsp. filtered water
1/2 cup + 2 Tbsp. maple syrup
1/2 cup coconut oil
4 Tbsp. lemon juice
1 tsp. vanilla extract
Banana Foster Topping:
3 to 4 ripened bananas, sliced
1/2 cup vegan butter
1-1/3 cup light brown sugar
1/2 cup dark rum
1/2 tsp. ground cinnamon
2-1/2 tsp. vanilla extract
Pinch of Himalayan Salt
Sprinkle of cinnamon, optional
- Preheat oven to 375 degrees F.
- 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 springform pan and press it down evenly.
- Bake for 14 to 18 minutes or until crust is lightly brown. Set aside to cool.
- 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 cheesecake to thaw at room temperature for at least 20-30 minutes before serving.
- In the meantime, add your butter, cinnamon, and brown sugar to a skillet. Melt until bubbly, add the bananas. Carefully, add the rum and light with a lighter. Allow alcohol to cook off (will take about 30 seconds) before adding vanilla and salt.
- Remove the cheesecake from springform pan and top with hot banana fosters sauce.
Chef’s tip: Add 1/2 cup chopped walnuts before flambéing the banana mixture.