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Tag Archives: dessert lovers
Black-Bottom Banana Cream Pie Overnight Oatmeal
Is it just me, or does nobody else appreciate pie like I do? Everybody is all about cake, and I’m just like, no, gimme dat pie.
Can any cake actually beat the perfection of a flaky pie crust? Is that sickeningly rich frosting actually better than a cinnamon-sugar crumb topping? Give me peach blueberry pie over red velvet ANY DAY.
For most people I know, if they do like pie, they prefer the cream ones. I find these inferior because they often use cookie-based crusts instead of a flaky, buttery one, but alas, my favorite pie during my childhood was banana cream, admittedly. Since going plant-based, I’ve yet to experience a good one. Sigh. (more…)
Strawberry Shortcake Baked Oatmeal
Ahhh yes. This recipe brings me back to my childhood.
I spent so many holiday celebrations enjoying strawberry shortcake at my grandma’s house. To be honest, it wasn’t traditional strawberry shortcake. It used angel food cake instead of actual shortcake, store-bought Cool Whip, and the kind of syrupy strawberries that come in frozen tubs. Don’t get me wrong; I loved it. (more…)
Snickerdoodle Cookie Dough Oatmeal
NYC makes being vegan a breeze. Most restaurants have an option (and many have more than one). The city also has dozens of fully vegan (or at least vegetarian) restaurants that are revered even by meat eaters.
Many establishments, particularly coffee shops, will have a vegan baked good option in their display case. For most, it’s a chocolate chip or peanut butter cookie. Now, I don’t often buy cookies because of my sugar sensitivity, but every now and then it’s fun to splurge on a vegan chocolate chip cookie.
That being said, it feels wrong to complain. What I really want is a snickerdoodle cookie. Snickerdoodles are by far my favorite kind of cookie, even if cookies aren’t totally my thing. It’s like a more sophisticated version of a sugar cookie. I love the blend of sweet and earthy with the pillowy interior. But when will I ever see a vegan snickerdoodle?
Brownie Baked Oatmeal with Mint Avocado Frosting
Happy early St. Patrick’s Day! Having studied abroad in Ireland, I have a special place in my heart for St. Patrick’s Day.
I considered utilizing my Jameson collection for my St. Patrick’s Day-themed recipe this year, but decided to keep it PG and finally make the Mint Avocado Frosting I’ve been dreaming of.
Snickers Oatmeal
IT’S MY BIRTHDAY!
After a week vacation (hooray for mid-winter break!), it’s a little painful to head back to work on my birthday, but at least it means I have plenty of people to celebrate the day with.
Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting
Did you know that they only real difference between yellow cake and a regular “white” cake is just the use of egg yolks? My mom is a cake decorator (in addition to her full-time job as my best friend an accountant), so I’ve seen her make many a white cake. I remember her telling me once that the recipe used only egg whites because the yolk would turn the cake yellow…so I guess it makes sense that a yellow cake uses the whole egg.
Thus, when I decided I wanted to make this recipe, it left me puzzled. How would I recreate it without eggs (not vegan) or food coloring (too many chemicals)? And how could I make it without it tasting like bananas?
Hummingbird Cake Batter Oatmeal
I knew I would love this recipe. Bananas + pineapple + cinnamon + pecans. I love all of those ingredients, and I keep them on hand consistently. So why didn’t I make it earlier?
I always envisioned it as a baked oatmeal recipe. As my regular readers already know, I much prefer stovetop oatmeal. That kept me from making this sooner. Finally, last weekend I decided to do things my way and enjoy this recipe in the form I would prefer. Therefore, I give you cake batter. Cake batter is trendy now anyway, isn’t it? 😉
Boston Cream Pie Oatcakes for One
I went through most of my life not understanding what Boston Cream Pie actually was. See, my mother became “locally famous” (aka fawned over by elderly ladies at church) for her Boston Cream Pie recipe. Growing up, my sister and I would request it whenever possible.
It wasn’t until I started caring about food and watching Food Network that I realized her recipe was…well…a loose interpretation. I think it would be better named “Boston Cream Pudding Pie.” It was an actual pie, with crust on the bottom and triangular sections of crust on top. There was no cake in sight. The middle of the pie was a thick, creamy mixture that was firm and spongey. Thin swirls of chocolate were drizzled over the top.
I loved that pie, but I chose to honor the traditional concept of a Boston Cream Pie with these oatcakes. The oatcakes replace the cake layer, and coconut whipped cream (or, if you choose, nondairy yogurt) replaces the creamy center. I used a chocolate PB2 sauce to replace the chocolate ganache.
You can make the coconut whipped cream firmer by using a recipe with powdered sugar. However, this is breakfast, and I’m pretty rigid about that kind of thing. 😛
Boston Cream Pie Oatcakes for One
What you'll need:
- 1/4 cup milk of choice
- 1/4 tsp apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 1/2 cup's worth of zucchini, preferably peeled
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- rounded 1/2 tsp baking powder
- pinch of salt
- 2 tbsp PB2*
- 2 tsp unsweetened cocoa powder
- 1/2 tsp maple syrup
- 1/8 tsp coconut butter or oil (optional)
- coconut whipped cream OR plain or vanilla nondairy yogurt
For the oatcakes
For Chocolate PB2 Sauce
For serving
How to make it:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- While waiting, prepare Chocolate PB2 Sauce by whisking it all together in a small bowl. Set aside.
- Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- To serve, alternate layers of oatcake and coconut whipped cream (or yogurt). At the end, drizzle the Chocolate PB2 Sauce over the top.
Just an FYI:
*You could also use chocolate PB2.
The Brownie Collection
Sometimes, I post a recipe and am amazed at the amount of hits it acquires in just its first couple of days. One recipe that consistently accomplishes this is my brownie recipe. I’ve done many variations, and nearly all of them became an instant sensation, racking up more Facebook likes than other others.
It makes sense; people love brownies, but these brownies are ten times healthier than your typical fudgy dessert. It’s basically a win-win.
Although I’m certain there are more to come, here is my brownie collection for your dining pleasures, ranked in order of my favorite. 🙂
7. Cranberry Brownie Baked Oatmeal
Since one of them had to take the “least favorite” spot, I chose this one. I love experimenting with cranberries in recipes, but I must admit they’re not my favorite. Regardless, the tartness of the cranberries (which I like when I’m in the mood for it) is a unique twist to the typical brownie. (more…)
Churro Baked Oatmeal with Dark Chocolate Center
Dear school lunches,
I have a problem with you. You force dairy product on your students. You teach students that vegetables are gray and soggy. You act like pizza once a week is a normal way of life. You condone Pop Tarts as a suitable breakfast.
But occasionally, you have your perks. If it weren’t for you, I never would have had a churro. Of course, I later learned that those soggy cold churros you gave us were not even remotely close to the pure pleasure of an authentic, crisp churro, but exposure is everything. (more…)
