Peanut Butter Fudge Dip fudgedipNo combination is better than chocolate and peanut butter. Since it’s snowing and gray outside, I decided to whip up a little chocolate-y pick me up. This little dip satisfies a very intense craving for sweets. It also contains a can of beans for extra fiber. So it’s healthy, right? We are eating it on animal crackers, cookies, bread, and my favorite, straight from the spoon.

What You’ll Need

1 can any type white beans- I used beans we canned from the garden

1/2 C unsweetened cocoa

4 TBSP agave syrup

1-2 TBSP peanut butter

unsweetened almond milk

dash of cinnamon

Blend it all together in a high speed blender.  You should have icing consistency dip once it’s all combined.  Add the almond milk as needed to achieve this consistency. Eat it with all the things. Enjoy!

Vegan Vanilla Cupcakes. With Eyeballs. And Sprinkles.

20141031_120628Happy Halloween! We woke this morning and just HAD to have cupcakes.  And because it’s Halloween, adding eyeballs was a necessity.


What You’ll Need

For the cupcakes

1 C  almond milk + 1 TSP vinegar (mix and allow to curdle)

1/4 C applesauce

1/4 C Earth Balance butter, softened

1.25 C sugar

1 TSP vanilla

1.5 C flour

1.5 TSP baking powder

.5 TSP bake soda

pinch of cinnamon

For the Frosting

1.5 C Earth Balance

3 C powdered sugar

splash vanilla

splash almond milk

Preheat your oven to 350 degrees.  Mix the vinegar and almond milk and set aside to curdle.  Combine the softened Earth Balance butter, applesauce, and sugar.  Mix for approximately 2 minutes.  Combine the dry ingredients and alternate adding to the sugar/butter mixture with the milk.  Beat until there are no lumps remaining.  Fill the muffin tins 3/4 full and bake for 20-23 minutes. While they’re cooling completely, make the frosting.  Mix together the Earth Balance, sugar, and vanilla.  Slowly add the almond milk until you’ve reached frosting consistency.


I let Emme do all the decorating.  Some had eyeballs, some had sprinkles, and the mini cupcakes were left plain.

Have a safe and treat filled Halloween!

Carrot Cake for One carrot1It’s 10pm on a Saturday night and I’m frantically making a carrot cake for one.  Why?  So glad you asked.  I have this condition where I think I’m special and will somehow be granted more hours in a day than the allotted 24.  At the end of each day, I’m always wrong.  I spent the day at an amusement park with Emme, my brother, and his two kids.  I don’t regret it as it was awesome fun.  But now it’s 10pm and I’m just getting around to making a birthday cake for my mother.  Whose birthday is tomorrow.  See?  No more hours than the allotted 24.  Anyhoo, here’s the not vegan recipe I whipped up.  I’m hoping she finds it delicious.


What You’ll Need- carrotcake

For the cake-

1/4 C flour

pinch of cinnamon

1/4 TSP baking powder

1/8 TSP basking soda

1 egg

2 TBSP sugar

1/4 C canned carrots (I used carrots we canned from our garden)

1.5 TBSP milk (I used unsweetened almond milk as it’s all I have on hand)

1/4 TSP vanilla

Grease a ramekin and set aside.  Mix all the dry ingredients together.  In a blender (I used my small, 1 cup Farberware), blend the wet ingredients.  Microwave for 1 minute 40 seconds, give or take a few seconds.  You could also bake this in the oven on 350 for approximately 15 minutes, but who has time for that??

While that’s doing its thing, whip up some cream cheese frosting with approximately 1/4 C cream cheese, 3 TBSP powdered sugar, 1 TBSP of unsweetened almond milk, 1/4 TSP vanilla. Blend it all up, pour on top of a very cooled carrot cake, garnish with a few pieces of shredded carrot, and store in the fridge.  Unless you’re making this for yourself, then go ahead and dive right in.