Tag Archives: Pinterest

Vegan, Gluten-Free Gooey Pumpkin Spice Latte Chocolate Pudding Cake [say that three times fast]

I haven’t posted in a while and for that I’m sorry. Posts likely won’t pick up until the first part of January as I finish up my PhD coursework and become the coveted “ABD” (all but dissertation) in the next hurdle for terminal degree conclusion.

I know I talk about my amazing Pinterest experiences [and my not so amazing ones too] and my pinning addiction too much as it is, but think of all of the amazing content it creates in life! It’s become a break, a relaxation technique right before bedtime, I pin all sorts of fabu stuff that I may or may not ever act on; however, this recipe from Angela Liddon, I made within 24 hours of pinning and I am NOT sorry. In fact, I have plans to make it for just about every potluck I will be attending in the next 4 weeks or so; my apologies [sorry, not sorry] if I will see you multiples times in the next month – I don’t think you will mind much as this dish is certainly worth grabbing seconds of – for sure.

I’ll STFU now and give you some food porn and a recipe. If you aren’t paying attention to Oh She Glows, you are missing out on some seriously tasty vegan eats. Cheers!

Ingredients:

  • 1.5 cups rolled oats, ground into a flour (use certified gluten-free oats, if necessary)
  • 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
  • 3/4 cup coconut sugar – I used cane sugar with fine results
  • 1/3 cup unsweetened cocoa powder – don’t skimp on quality here – I used very dark and it was rich and gooey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon fresh ground nutmeg
  • 1/3 cup finely chopped non-dairy dark chocolate
  • 1/2-3/4 teaspoon fine grain sea salt, to taste
  • 1/2 tablespoon baking powder
  • 1/2 cup + 2 tablespoons almond milk
  • 1/2 cup + 2 tablespoons unsweetened pumpkin puree
  • 1/2 tablespoon pure vanilla extract
  • 1 tablespoon cocoa powder
  • 1/4 cup coconut sugar
  • 1 + 1/4 cup hot coffee – I used Biggby Cinnamon Toffee seasonal flavor and I was not sorry
  • For serving: vegan vanilla ice cream and toasted chopped pecans

 

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Directions:

  1. Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.
  2. Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up.
  3. In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.
  4. In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla.
  5. Pour wet mixture onto dry ingredients and stir until thoroughly combined.
  6. Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.
  7. In a small bowl or mug, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter.
  8. Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will now look like a complete disaster, but this is normal. Promise! It’s true. It’s not pretty.
  9. Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 24-30 minutes (I baked for 24 mins., but your oven might need more or less – see her post for the visual step by step pictures) until the cake is semi-firm on the top, but bubbly and gooey around the edges. It will look under-baked, but this is normal. If for whatever reason your cake is still watery after 30 minutes in the oven, keep baking it until the rapture. I’m just kidding. You will want to pull it out before it burns for sure.
  10. Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans. This cake is best served warm straight out of the oven. Eat this….all of this immediately. Chef Mike topped ours with fresh whipped cream. It made me very happy.

Notes from Angela: 1) You can probably swap the coconut sugar for natural cane sugar. The bake time may vary slightly since coconut sugar tends to be more dry. 2) If you aren’t a coffee fan, feel free to swap it with boiling water. 3) To make this nut-free, swap the almond milk for coconut milk (or non-dairy milk of your choice) and leave out the pecan garnish. 4) To make the oat flour, add the rolled oats into a high speed blender and blend on high until a fine flour forms. You can also use 1 1/2 cups + 2 tablespoons store-bought oat flour instead.

 

 

How Pinteresting…Vegan Flourless Chocolate Muffins

Pinterest claimed another one of my hunger pangs and forced me to make these vegan flourless chocolate muffins last weekend. I’m a little on the fence about them. While they were shared over 7K times online and pinned and repinned who knows how many more, I’m not totally convinced these muffins, while healthier than most, are worth the cals they pack (315 per muffin – omg). The texture is unique, more dense than breadlike (obviously, no flour) they do have a gooey brownie-like quality that makes them have a velvety mouth feel.

I do think these would be a great food to have pre-workout or on a marathon route somewhere in the middle to end as they contain many lovely natural sugars for energy, potassium from the bananas for your tired muscles,  and probably some health benefit from the cocoa (maybe caffeine or additional stimulant). They are dense, filling, and easy on the stomach. This is a pretty low-investment experiment. I had all of these items lying around my house, so give them a try for yourself. They take a matter of a few minutes to whip up in your food processor and just a few minutes in the oven. I added a generous pinch of salt after I tasted the batter as the recipe was a little bland as written. Report back what you think, I’d be curious to know.

Ingredient

  • 1 cup creamy peanut butter (or nut butter of choice)
  • 2 very ripe bananas
  • 1/4 cup maple syrup
  • 1/3 cup cocoa powder
  • Generous pinch of sea salt

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Pre-heat oven to 350.
In a food processor combine all ingredients. You may have to stop and scrape down the sides a few times.
Once everything is mixed well, spoon batter into lined muffin cups. If using papers you might want to lightly spray the bottoms to avoid sticking. The batter will be VERY sticky. I found wetting a spoon kept it from sticking.
I topped a few of mine with a pinch of sea salt.
Place muffin pan in the oven and bake for about 15 minutes.
Wait until these are completely cooled before removing from the pan. When the timer goes off they will not look cooked, trust the recipe and pull them so you don’t try them out.  My recipe made 8.

 

Damn You Pinterest

Dear Pinterest,

You are an amazing resource for Vegan/Vegetarian inspiration; however, you are also a time suck. I login to your beautiful user interface bright with photos, inspiration, and photogenic love for a quick recipe and then I emerge 2-4 hours later in a fever wondering what in the hell happened to the last few hours of life.

I do use your helpful advice on how to remove blackheads naturally, and how to hack a mason jar into a dozen beautiful [and helpful] household uses. I absolutely appreciate you showing me stuff to make in my “spare time” whenever I manage to get some of that, giving me ridiculously easy fitness moves I could pull off at home [because you know summer beach bodies are built in the winter], in providing me with “fun and simple” easy-to-sew patterns of clothes I will never be able to make but desperately want to in order to appear “free and breezy” like that romantic tulle skirt you keep teasing me with in my feed, and lastly, the recipes...oh, the recipes. Your communities of recipes suck me in every single time.

This weekend I had something to show for it however, Vegan ‘Caramel’ Truffles [sadly sometimes I do not]. Thank you for loving photos of great vegan eats as much as I do, but damn you for making it so pretty and so helpful to a curious person like myself that I find it difficult to leave. You do relax my mind and that is worth at least $105.00 per hour according to my therapist bill.

Fondly,

Adrienne

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Vegan Lemon Blueberry Yogurt Bread

I’m a Pinner.  I love Pinterest for recipes among many other random things.
Not only do veg/vegan recipe creators have a wicked presence on Pinterest, all of the nonveg/nonvegan recipes just beg to be converted, so I take that as a personal challenge.  This recipe for example was vegetarian, contained hen’s eggs and moo-cow whole milk yogurt.  I just subbed the regular vegan swaps and it came out delish.  So much so I took it to my family reunion where every one thinks I sustain life being vegan-ish on grass and dirt.  Not so family, not so.  Show everyone how normal we are by serving this at your next gathering.
For the Loaf:
  • 1 1/2 C + 1 T all-purpose flour, divided
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 C soy yogurt (I used passionfruit flavor)
  • 1/2 C sugar (increase to 1 C if you are using nonflavored yogurt)
  • 3 flax eggs (1 T ground flax seed, 3 T water)
  • 3 tsp grated lemon zest (approximately 2 lemons)
  • 1/2 tsp pure vanilla extract
  • 1/2 C vegetable oil
  • 1 1/2-2 C fresh blueberries, picked through for stems
 
For the Lemon Syrup:
  • 1/3 C freshly squeezed lemon juice
  • 1/3 C sugar
For the Lemon Glaze:
  • 1 C confectioners’ sugar, sifted
  • 2 to 3 T fresh lemon juice
 
Directions:
1.       Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.
2.      In a medium bowl, sift together flour, baking powder and salt; set aside.
3.      In a large bowl, whisk together the soy yogurt, sugar, flax eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.
4.      Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.
5.      While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside.
6.      Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely.
7.      To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff. Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.
8.      This made quite a bit of batter.  You might consider dividing it into 2 smaller loafs depending on the size of the blueberries you mixed into your batter to avoid spillover in the oven, which is precisely what happened to my first loaf.
Yields: 1-9×5 loaf; or 2 smaller loaves
Adapted from:  Riches to Rags

Frosty Paws takes Pinterest

I opened Pinterest up last night to waste time of course, and this post showed up no fewer than 25 times on my homepage alone.  Instead of making you open Pinterest and losing two hours of your life you will never get back…just bookmark this page and there, I’ve basically purchased you two hours credit to your life and gave your best doggie friend a super yummy reward.  You can thank me later.

My dogs go batshit crazy over Frosty Paws.  Here is a way to make the portion size a little smaller if you have say a hefty dog like our Bosley, it’s flexible and fun.  I love the drop-in ideas of biscuits and baby food or processed veggies for variety.  I’m sure my dog Walter is judging me for giving him the same flavor time after time.  Enjoy!

Homemade Frosty Paws

  • 32 oz plain yogurt
  • 1 mashed ripe banana
  • 2 T peanut butter
  • 2 T honey

Mix all of the ingredients with a blender or mixer and freeze in ice cube trays. Small paper cups and disposable egg cartons also make good molds. When frozen, microwave for a few seconds, unmold, and place the treats in a plastic bag and store in the freezer. (Note: if using Styrofoam egg cartons or cups, rest the containers briefly in a partially filled pan of warm water to loosen contents. Unless the Styrofoam is labeled as microwave safe, it could melt.) If you want to be fancy, bone and paw shaped molds are available.

Variations

This is where the fun part begins! Using only the yogurt as a base, there are any number of ways to vary the original recipe. You’re only limited by your imagination. Because these treats are frozen, their consistency is less important than when experimenting with baked goods.

Use fruit and flavored yogurt instead of plain. Vanilla, blueberry, and strawberry/banana are all good options.

Mix the yogurt with a packet of low sodium powdered chicken bouillon (Herb Ox has sodium free chicken granules) and a cup of low sodium chicken broth.

One large jar of baby food is approximately equal to one banana. So instead of the banana, use the baby food of your choice.  Dogs LOVE meat flavored baby food. Unfortunately, this only seems to come in small jars. Use three or four jars of the meat of your choice in place of the banana, peanut butter and honey.

You get the idea … you truly ARE only limited by your imagination.

The above was cut and paste edited from this website:  http://brettwinn.hubpages.com/hub/Homemade-Frozen-Dog-Treats