Caramel Sauce

Caramel

Caramel

This sticky pot of goodness is a great version if you are looking for less sugar and more caramel. Although it is still comprised of sugar, you are not going to be overwhelmed by the sugar, as most caramels can have. This homemade caramel is great for dunking apples or even making a caramel peanut brittle, the options are endless.

Yields 1 large mason jar

Ingredients

1 cup butter

1-1/4 cups brown sugar + 1/4 cup water (DIY light corn syrup)

2 cup Vitacost brown sugar

2 tsp. vanilla extract

14 oz. condensed “milk”

Directions

  1. Add all ingredients into medium sauce pan and bring to a boil on medium-high heat. Make sure to constantly stir until 20-25 minutes have passed or temperature reaches 245 degrees F (soft ball stage). 
  2. Remove from heat and allow to cool before adding the vanilla. Store in and mix. Allow caramel to cool.
  3. Pour into mason jar or air tight container and store for up to 1 week in refrigerator.

Chef’s tip: Make sure that you do not go over 245 degrees F or you will have a caramel that will crack.

Pineapple Upside-Down Cake 

Pineapple Upside-Down Cake 

Pineapple Upside-Down Cake  

Sweeten up your life with this vegan Pineapple Upside-Down Cake. Super moist and full of flavor! Inspired by Dan and Méz amazing pineapple leather wristband and classic-style watch, I thought why not veganize an old favorite of mine. It’s perfect for the holidays or re creating that flip-flop and t-shirt weather  vibe.

Pineapple Upside-Down Cake 

Yield 8

Ingredients

Topping:

1/2 cup Vitacost light brown sugar

1/4 cup vegan butter, softened

10 pineapple slices, fresh or canned

16-19 maraschino cherries

Cake:

1/3 cup vegetable shortening

1 cup organic cane sugar

3/4 cup oat milk

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water

1-1/3 cup King Arthur organic flour

1-1/2 tsp. baking powder

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a 9×2 inch round cake pan, melt the butter in the oven. Sprinkle the brown sugar over the melted butter; arranging the pineapple slices over the brown sugar. Place cherries in the center and gaps where the pineapple slices touch.
  3. In a medium bowl, sift together the flour and baking powder; set aside. In a stand mixer, beat together the sugar and shortening, about 2 minutes. Mix together the egg replaced and water and allow to sit until thickens. Add the egg replacer and oat milk, mixing until well combined. Slowly add the dry ingredients into the stand mixer. Once combined, beat for 2 to 3 minutes on medium-high. Pour the batter directly on top of the pineapple slices and cherries.
  4. Bake for roughly 50 to 55 minutes or until the cake edges pull away from the cake pan. Once done baking, place a heat proof plate on top of the cake pan and flip it over. Allow to sit for 1 minute to let the caramel drizzle over; remove pan.
  5. Serve warm with a side of vegan vanilla bean ice cream.

Chef’s tip: Remove the cake quickly from the pan otherwise the fruit will stick to the bottom. Have a cake board or plate ready to go.


Other recipes



UNREAL Dark Chocolate Gem Cookies

UNREAL Dark Chocolate Gem Cookies

aUNREAL Dark Chocolate Gem Cookies

I give to you these UNREAL Dark Chocolate Gem Cookies that are completely vegan and totally amazing!! Taking one of my new favorite on-the-go snacks and using them as a chocolate chip replacement was the best idea ever. These cookies have the perfect sweet and salty kick that will cure any sweet tooth. Be sure to keep an eye out for my vegan chocolate peanut butter cheesecake garnished with the @unreal.snack Crispy Dark Chocolate Peanut Butter Cup.

UNREAL Dark Chocolate Gem Cookies

Yields 24

Ingredients

1 cup vegan butter

1 cup light brown sugar

3/4 cup organic cane sugar

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water

2 tsp. vanilla extract

2-1/2 cups King Arthur organic flour

1 tsp. baking soda

1 tsp. Vitacost Himalayan Fine Pink Salt

1 cup UNREAL Dark Chocolate Gems

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, cream together the butter and sugar until fluffy. Add the eggs and vanilla mixing until well combined.
  3. Pour in the flour, baking soda, and salt. Stir mixture just until combined. Fold in the chocolate gems and refrigerate the dough for 10 minutes.
  4. Using a cookie scooper,  dispense the cookie dough into a baking sheet that has been lined with parchment paper.
  5. Bake for 8 to 11 minutes or until slightly golden brown. Cool on rack for 1 to 2 minutes before placing on a cooling rack.
  6. Store in your pantry for 2 to 3 days.

 

Chef’s tip: If your cookies do not flatten completely, lightly press down using a spatula.

Freshly Baked Italian Bread

Freshly Baked Italian Bread

Freshly Baked Italian Bread

Bringing the bakery to your house with my Freshly Baked Italian Bread Recipe this week! This homemade bread is warm, crusty, and perfect for sandwiches, toast, or scooping excess pasta sauce off your plate (just saying). Either way, this Italian bread is purely organic, fresh, and scrumptious. If you’re ready to get your hands messy, let’s get baking!

Freshly Baked Italian Bread

Yields 1 loaf

Serves 8-10 slices

Ingredients

1 cup luke warm water

1-1/4 tsp. active dry yeast

1/2 tsp. organic cane sugar

1 tsp. Vitacost Himalayan Fine Pink Salt

2-3/4 cup King Arthur flour

Directions

  1. In a large bowl, combine the warm water with the yeast. Mix and set aside until bubbles form. Add the sugar, half the flour, and salt.
  2. Using your dough hook, beat ingredients- slowly adding remaining flour until dough forms.
  3. Remove dough from the bowl, and place onto a well-floured area. Knead the dough for roughly 5 minutes. Place into a greased bowl, covering the top as well with the grease.
  4. Cover the dough and allow to rise for an hour or until doubled in size. Once done rising, punch dough down, shape into a loaf, and place on to a greasing baking sheet.
  5. Preheat oven to 400 degrees Fahrenheit. 
  6. Cover the dough once again and let rise, this time for 30 minutes (dough should double in shape). Before baking, make 2 diagonal slashes on top of the loaf.
  7. Bake for 20-23 minutes or until lightly golden brown. Remove from the pan and on to a wire rack.

 

Chef’s tip: How to know when you’re done kneading? By pressing your finger into the dough, if the indent stays, you are good to go.

Roasted Vegetable Kale Pesto Pizza

Roasted Vegetable Kale Pesto Pizza

Roasted Vegetable Kale Pesto Pizza

Throwing together low-cost ingredients to create a tasty pizza is truly effortless. With my easy dough, roasted vegetable, and kale pesto recipes- you can create this Roasted Vegetable Kale Pesto Pizza. Topped with hemp seeds and sunflower seeds, this pizza gives you a crunch with every bite.

Roasted Vegetable Kale Pesto Pizza

Yields 1 medium pizza; 8 slices

Ingredients

1 pizza dough recipe

1 cup roasted vegetables recipe

2 Tbsp. sunflower seeds

1/2 cup vegan mozzarella 

1-2 Tbsp. hempseed

3 Tbsp. kale pesto recipe

Directions

  1. Preheat oven to 400 degrees F.
  2. On a lightly greased baking dish, press dough until desired size and thickness is met.
  3. Rub pesto on top of dough, followed by vegetables, sunflower seeds, hemp seeds, and cheese.
  4. Bake for 20-25 minutes or until crust is golden brown. Remove from oven and slice.
  5. Serve immedietly.

 

Chef’s tip: Cook the pizza for an extra 5 minutes for an extra crispy crust.

Easy Tiered Almond Cake

Almond Cake with Vanilla Meringue Buttercream
Almond Cake with Vanilla Meringue Buttercream

Cake: A spongy-flavorful dessert that we get to treat ourselves with during the holidays, gatherings, and of course- Birthdays! We all have our go-to cake or cupcake, and this Almond Cake with a Vanilla Meringue Buttercream is surely mine. To make the imaged cake, you will need to double this recipe and if you are looking to make two 8-inch rounds, this cake is perfect for that too! Even though I baked this cake without the use of diary and eggs, it is still moist, spongy, and does the job. What’s better than an organic cake made by yourself in the comfort of your own home? I hope that this recipe brings you, your family and friends a lot of good memories and birthday cheer!

Almond Cake

Yields 45 servings for 6 and 7-inch or 60 servings 6,7, and 8-inch cakes

Ingredients

Cake (double recipe for tiered style):

3-1/4 cups King Arthur organic flour

3/4 cup vegetable oil

1-3/4 cups organic sugar

2-1/2 cup buttermilk (2-1/4 cup plain almond milk+ 1/4 cup lemon juice, mixed)

2-1/2 Tbsp. almond extract

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp. Vitacost Himalayan Fine Pink Salt

Frosting:

2-1/4 cup organic cane sugar

3/4 cup filtered water

1 cup concentrated aquafaba (chickpea liquid)- Two 8 oz. cans garbanzo beans

1 cup butter of choice, cubed

1 cup vegetable shortening, cubed

1 tsp. vanilla extract

Directions

Cake:

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, beat together the sugar and oil until light in color. Add the almond extract and buttermilk.
  3. 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.
  4. Beat until flour is well combined and cake batter consistency is achieved.
  5. 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.
  6. Using two 8-inch round cake pan, distribute the batter between the two as listed below. If you are using a 6 and 8-inch pan for a 3 tier cake, you will need to triple the recipe and fill the cake pans up as provided below:
    • 6-inch: 350 degrees F for 35-40 minutes; 3 cups batter
      7-inch: 350 degrees F for 40-42 minutes; 4 cups batter, optional
      8-inch: 350 degrees F for 40-45 minutes; 5 cups batter
  7. Bake cakes for 40-45 minutes (rotating half way through) or until a toothpick comes out clean and cake edges are slightly browned and pulls away from pan.
  8. Place onto a wire rack to cool until bottom of the pan is cool to touch.
  9. Flip the cakes out of the pan onto the rack and allow to completely cool (roughly 1-1/2 hours).
  10. Using a knife, level the cakes 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.

Aquafaba Concentrate:

  1. In sauce pan over medium-high heat, pour in both cans chickpea liquid AKA aquafaba (save chickpeas for my hummus recipe). Reduce liquid until 1 cup remains. Pour liquid into container and cool in refrigerator overnight (this step is very important).

Meringue Buttercream:

  1. In your Kitchen-aid standing mixer, whip the concentrated chickpea liquid for 10-15 minutes until a medium peak has formed.
  2. In the meantime, melt the sugar and water in a medium sauce pan on high-heat, 2-3 minutes. Once rolling boil starts, remove from heat and pour into the mixer with chickpea liquid. Make sure to turn the speed down when pouring. 
  3. Turn the speed back up to high and whip together for another 8 minutes until meringue -like consistency forms.
  4. Once completely cool, add the butter and shortening slowly a little bit at a time until completely mixed. If for any reason it separates, place more fat into the meringue. If it still doesn’t hold, place in the fridge for a couple minutes and re mix or heat the bowl if it appears “curdled”.
  5. Add the vanilla and give a good mix. Once frosting has thickened and is a good consistency, you are ready to frost the cake.
Almond Cake with Vanilla Meringue Buttercream

Assembling:

  1. Smear a small amount of frosting on the bottom your cake boards and place the leveled cake on it.
  2. Place one 8-inch round layer down on the plate and add 2 ice cream scoops of the meringue buttercream in a smooth layer. Place the other 8-inch layer on top and use more meringue buttercream. Coat the outside as well for a 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 6-inch round cakes.
  3. Remove from fridge and add buttercream to the outside of the cakes for a final coat.
  4. Put three wooden dowels into the bottom layer. Put the 6-inch cake on top 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.
  5. Top with choice of fruit, frosting design, sprinkles, or any other toppings you’d like.

Chef’s tip: If you would like to make a three tiered cake, you will need to triple the recipe.

Russian Teacakes

Russian Teacakes


Russian Teacakes

Have you ever had the chance to enjoy a light and fluffy Russian Teacake cookie during Christmas? If you haven’t, this cookie is perfect since it only uses a handful of ingredients and goes well with any cup of coffee or tea. In thinking back to when my mother would make these, id always manage to sneak a few that were freshly rolled in the powder sugar and slightly warm! Boy oh boy were those the best.


Russian Teacakes

Yields 36 cookies

Ingredients

1 cup vegan butter

1/2 cup powdered sugar

1 tsp. vanilla extract

2-1/4 cups all-purpose flour

1/4 tsp. Vitacost Himalayan Fine Pink Salt

3/4 cup finely chopped pecans

powdered sugar to roll

Russian Teacakes

Directions

  1. Preheat oven to 400 degrees F.
  2. In a kitchen-aid mixer, cream together the butter and sugar for 1-2 minutes.
  3. Add the vanilla, salt and slowly incorporate the flour into the mixture until the cookie dough forms. Then add the pecans until combined.
  4. Roll the dough into 1-in diameter balls and place onto a non-stick cookie sheet.
  5. Bake for 10-12 minutes until set, not browned.
  6. Remove form oven and roll the warm cookie into the powdered sugar. Take out of the powder sugar and allow to cool.
  7. Once cooled, place the cookies back into the powder sugar and re-roll to coat.
  8. Serve with coffee or tea.

Chef’s tip: If you’d like, you could also make this recipe with hazelnuts. Just roast them and crack them open!

Cuque de banana (Banana Cake)

Cuque de banana (Banana Cake)

Cuque de banana (Banana Cake)

This recipe was shown to me by a coworker who wanted to challenge me to think outside my comfort zone and bring a childhood memory of hers back to life. Cuque de Banana is a classic Brazilian banana cake that is normally made with eggs and milk, so I decided to create my own plant-based version. Essentially, it’s a cross between crumb cake and banana bread and it’s super addicting. This dish makes a wonderful breakfast or even an after dinner treat. Whichever you decide, just know that a hint of Brazil has touched your kitchen.

Cuque de banana (Banana Cake)

Ingredients 

Cake:

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. filtered water

2 Tbsp. vegan butter, softened

1 cup plain almond milk

1-1/2 cup organic sugar 

2-1/2 cup whole wheat flour

1 Tbsp. baking powder

1 tsp. vanilla extract

4 bananas

1/2 tsp. Vitacost Himalayan Fine Pink Salt

Crumb Topping:

1/2 cup whole wheat flour

1/3 cup organic sugar

1 Tbsp. ground cinnamon

4 Tbsp. vegan butter, melted

1/4 tsp. Vitacost Himalayan Fine Pink Salt

Directions

  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, coming the sugar and butter. Mix well until smooth, add the eggs and stir until combined. Mix in the almond milk and vanilla, set aside. 
  3. In another mixing bowl, sift flour, salt, and baking powder. Pour mixture into into wet ingredients and stir to combine.
  4. To make the crumb topping: pour all ingredients into a bowl and mix well. Set aside until you are ready to assemble. 
  5. Take your cake pan and line it with parchment paper and grease it with butter and pour cake batter in. 
  6. Slice bananas in half and then in half long ways. Place the bananas on top of the cake and top with the crumble mixture.
  7. Bake cake for 40-45 minutes or until a toothpick comes out clean.
  8. Allow cake to cool slightly before serving. 

Chef’s tip: When using the toothpick to check on the cake, make sure you do not get a banana chunk. This will make you think the cake is not finished cooking, when it could be done. 

Coco’s Macadamia Nut Cookies

Photo Cred: Ivy Becker

These gooey and crunchy cookies will leave your mouth watering, once you smell and taste how good they are! Recently, I created this recipe for a good friend of mine who wanted a cookie with macadamia’s and dark chocolate- so what did I do? Made her this recipe! So get ready to impress your friends and family with these awesome nutty cookies!

Photo Cred: Ivy Becker

Yields 24 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Nutiva organic unrefined coconut sugar

2 1/2 cups King Arthur organic flour

2 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 4 Tbsp. Water, mixed

2 tsp plain almond milk

1 tsp Simply Organic almond extract or vanilla extract

1/4 tsp Simply Organic ground nutmeg

1/2 tsp Vitacost Himalayan Fine Pink Salt

1 tsp baking soda

1 cup Enjoy Life Real Chocolate Chips Morsels Dark Chocolate

1 cup Royal Hawaiian Orchards Natural Macadamias Unsalted, coarsely chopped

Optional Caramel Sauce:

1/2 cup Vitacost organic light brown sugar – non-GMO

1/8 cup plain almond milk

1/2 tsp vanilla

1/2 tsp coarse rock salt

Directions

  1. Preheat oven to350 degrees.
  2. In a mixing bowl, combin sugar and butter and cream together.  Add the egg replacer into the creamed sugar mixture until well incorporated.
  3. Pour the flour, baking soda, almond milk, almond extract, salt, and nutmeg into the bowl and stir until dough has formed. Gently fold in the dark chocolate and chopped macadamia nuts.
  4. Roll dough into 1 inch balls and place onto a baking sheet. Bake cookies for 12-15 minutes or until slightly golden brown.
  5. Remove from oven and allow to cool.
  6. Drizzle cookies with caramel sauce or smear over the top. Cool and serve or store in container.

Chef’s tip: For an extra crunch, make sure to add some almond slivers or chopped walnuts to the dough mix!

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.

Strawberry-Stuffed Citrus Sponge Cake Roll Up

Photo Cred: Ivy Becker

Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!

Photo Cred: Ivy Becker

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. Water

3/4 cups all-purpose organic flour

1 tsp. baking powder

1/3 cup fresh squeezed orange juice

1 tsp. almond extract

1/4 tsp. Vitacost Fine Himalayan Pink Salt

2/3 cup strawberry jam

1 Tbsp. orange zest, garnish

Butter cream frosting:

1.5 cups Earth Balance Vegan Buttery Sticks, room temperature

4.5 cups powdered sugar

2.5 tsp. water

1-1/2 tsp. vanilla

 

Directions

Cake:

  1. Preheat oven to 375 degrees F.
  2. Grease and line a baking sheet with parchment paper.
  3. In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
  4. Add the flour, salt and baking powder into the batter, until fully combined.
  5. Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
  6. Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
  7. Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.

Butter cream:

  1. In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.

Assembly:

  1. Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
  2. Re-roll the cake back up into a log shape.
  3. Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
  4. Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
  5. Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.