Love is in the air here…uh, I mean sunshine, liquid sunshine 😉 and lots of it!!! But I’m not going to let all this premature rain dampen my spirits!! One of my favorite holidays is coming up. Yeah, I like Valentines. I know it’s sappy and over-commercialized but we don’t have to let it be so superficial! And it doesn’t have to be just about couples! I like to think that it is a great day to show and share love and good will with all those you meet! Ok, Valentines rant over. But speaking of love….you are going to be smitten with this Vegan Chocolate Mousse – because you just won’t be able to help it! 😉 Fluffy, sweet, light, chocolatey…and you can feel guilt-free about this crush because it’s REFINED sugar FREE! (It’s also, gluten/dairy/soy/nut free too!) Yipppeee! I mean with all the illness bouncing around out there, we all need a decadent dessert that we can feel good about eating and feeding our families, right???
Remember that crazy-awesome wedding that I told ya’ll about last time? The one that pretty much kept me from having a luxurious spare minute in which to share recipes with you? Well, one of the little things I discovered during my absence from the blog was how to make amazing coconut whip cream; more specifically, Vanilla flavored-Agave sweetened whip cream. Yeah it’s super yummy!!!!
It’s sunny, it’s hot, it’s busy, and it’s…..blueberry season! The farm opened yesterday for u-pickers and since this farm girl got a little pickin’ in early, I have a quick and tasty blueberry crisp recipe for you. There is however, one problem with this recipe; you might need to double it! My husband was like, ‘why didn’t you make more??!!!’ ‘Well, honey, you know my blog? Not everyone reading it wants to eat a ton of blueberry crisp in one sitting!’ But, he has a point. So if you have a big crowd (or just a very hungry little family like me!) you might want to double it! 😉
I feel like I should begin this post with a warning for all ice cream lovers. So here it is: Warning! Try this vegan ice cream and you are going to be hooked! And I mean that. Period. Ok! I’ve done my duty! Big sigh. Now we can move on.
I have loved ice cream for as long as I can remember. I couldn’t have been more than six or seven and I remember trying to choose a flavor at a local ice cream parlor. I ended up choosing the bubble gum flavor and because I was so cute (actually terribly skinny and hungry-looking) the server decided I needed a double scoop. Despite all the adorable gum balls in it, I ended up thinking that it tasted horrible (maybe I was a bit of a food snob even then) and though I tried hard to finish it, I couldn’t even get close. I had to dump it in secrecy! I just wanted the cone!
Ever been to cookie land? Do you even believe that it could exist? I’m here to tell you, I’ve BEEN there. In fact, I’m only a few feet from there this very minute. Yup, it’s my kitchen!! 😉 My kids might look at you kinda funny if you ask them if they live in cookie land, but the reality is they have been happily dwelling there and eating the ‘fruits’ of it way too much lately. Ahh, but the journey to this ultimate chocolate chip cookie has been fun!!!
My kids love to help me cook. If you could see my son’s legos, just inches away from my cutting board, as he stands (crowds) beside me while I cook, you’d probably laugh. My two year old sees him there and decides that she needs a closer look, pushing a kitchen chair over to aid her height, while all but squeezing the cook (me!) out of the way. (Not to mention that now two children are blocking all my cabinets and drawers where there are bowls, beaters, measuring spoons, etc.) Then my oldest daughter (7) comes in with that mischievous look and quick little fingers dipping, licking, tasting everything… At least with vegan cooking there is very little that isn’t safe or good even in the raw state, so it’s mostly just a bitter surprise if they happen to swipe up some spots of baking powder off the counter thinking it’s sugar. 😉
I think I’m just a bit of a cake snob. I really don’t like cake if it’s too sweet, too wet, too dry, too crumbly. You know what I’m talking about? All the too‘s. But this carrot cake is none of that. It’s just right. Really. There are several secrets to this and I’m going to tell you all about them…. 😉
We all need a in-a-hurry muffin recipe for a light supper, breakfast extra, or snack. To be honest, this was my third batch of muffins in two days. Yeah, I was planning them for something, but the kids and I ate them all last night. 😉 Oh, Nana was here too. Maybe we can blame it all on her. 😉 J.k. Anyway, these are good and quick and really pretty guilt free, so I made more today!!! 😉 Only a quarter cup of granulated sugar and the same of oil? Let’s make them
every day often!
The other day I had a bunch of bananas getting a little too ripe. I happened to mention that fact to my husband and he knew just what I should do with them – banana bread!! Of course. He’s so smart, no really he is! I mean, over-ripe (dark/spotty) bananas make the very best banana bread. And with some chocolate chips? It’s pretty much perfect bliss. 🙂 And it’s a great way to make your honey very happy. 😉
Sometimes you just need Vanilla. Notice I didn’t say plain Vanilla. Because Vanilla has simplicity and beauty and contrast that can be so tasty AND beautiful! Yup, I wanted creamy, white, Vanilla ice cream to pair with my recent post “Go-to Brownie Cake” so I started tinkering.