Desserts

Apple Cinnamon Muffins

1.5 cups flour (plus 1 tbsp for apples) 1/2 cup sugar 1/2 cup brown sugar (plus 1-2 tbsp for topping) 2 tsp baking powder 2 tsp cinnamon (plus 1 tsp for apples) 1/2 tsp salt 1/3 cup vegetable oil 1 vegan egg (see directions) 1/3 cup nut milk 2 apples, chopped into small cubes

Preheat oven to 400°. Mix flour, sugar, brown sugar, baking powder, cinnamon, and salt, making sure you break down any brown sugar lumps. Then add the oil, vegan egg, and milk.

[For vegan eggs in baking, you have some options: mix 1 tbsp. ground flax with 3 tbsp. water and let sit until slimy OR mix 1 tbsp. chia seeds with 3 tbsp. water and let sit until slimy, OR 1/4 cup applesauce, OR half a banana OR 1/4 cup blended tofu OR 3 tbsp. peanut or other nut butter. So many options!!]

Before adding apples to dough, mix them in a bowl with 1 tbsp. flour and 1 tsp. cinnamon. This keeps the fruit from sinking to the bottom. Sprinkle a pinch of brown sugar on each muffin and bake for 20 minutes, but check at 15 just in case.

Pumpkin Bread with Maple Icing

Pumpkin Bread: 2 c flour 1 tsp baking soda 1 tsp baking powder 2 tsp pumpkin pie spice 1/2 tsp ground cinnamon pinch of salt 1/3 c vegetable oil 1/3 c plant milk 1/2 c granulated sugar 1/4 c maple syrup 2 tsp vanilla extract 1 can pumpkin puree Pepitas and pecans for topping

Maple Icing: 1 c powdered sugar 2 tsp maple syrup 1 tbsp plant milk Few dashes of pumpkin spice Dash of cinnamon

Preheat oven to 350°. Mix flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in one bowl. Mix oil, plant milk, sugar, maple syrup, and vanilla extract in another. Combine wet into dry ingredients, then add the pumpkin and mix until everything is just combined. Pour into a loaf pan and top with seeds/nuts of your choice (I like pepitas and pecans). Bake for 55 minutes if baking in a large loaf pan or 25 minutes in four small loaf pans. While the bread is cooling, make the maple icing. Whisk all ingredients together and add a little more milk if it’s too thick to drizzle. Once the bread is completely cool, drizzle the icing on top.

Chocolate Cake with Peppermint Icing

Chocolate Cake: 1.5 c flour 1 c granulated sugar 1/4 c cocoa powder 1 tsp baking soda 1/2 tsp salt 1/3 c vegetable oil 1 tsp vanilla extract 1tsp balsamic vinegar 1 c water

Preheat oven to 350°. Mix flour, sugar, cocoa, baking soda, and salt in one bowl. Add oil, vanilla extract, balsamic vinegar, and water and mix until smooth. Bake for 45 minutes. While it’s cooling, make the peppermint icing. Recipe courtesy Lucinda G2 <3

Peppermint Icing: 1 c powdered sugar 1 tbsp plant milk (almond, soy, oat, etc.) 1/4 tsp vanilla Couple drops of peppermint extract

Mix everything and carefully add peppermint extract, tasting after a few drops so it doesn’t taste like toothpaste! Add more milk if it’s too firm to drizzle. Once cake is completely cooled, drizzle icing on it and top with smashed peppermints/candy canes or sprinkles.

Chocolate Chip Cookies

2/3 c solidified coconut oil 2/3 c granulated sugar 2/3 c brown sugar 1/2 c almond/plant milk 2 tsp vanilla extract 2.5 c flour 1 tsp baking soda 1 tsp baking powder 1/2 tsp salt 1 (1.5 c) bag vegan chocolate chips (I like Enjoy Life mini chips)

Preheat oven to 350°. Mix coconut oil and both sugars together. Then add milk and vanilla until incorporated. Add dry ingredients to the wet mix and form a dough. Stir in chocolate chips. Place cookie dough rounds on cookie sheet, a little less than a tbsp each. This recipe is perfect for giving cute goody bags to friends and neighbors on doorsteps and in mailboxes. You can also freeze half of the dough and save it for when you’re craving cookies! Bake for 12 minutes.

Snickerdoodle Cookies

Cookies: 2 c flour ½ tsp baking soda 2 tsp baking powder pinch of salt ½ c vegan butter or solid coconut oil 1 c granulated sugar 1 tso vanilla extract ½ c apple sauce or ½ smashed banana

Cinnamon Sugar: ¼ c granulated sugar 1 tbsp ground cinnamon

Preheat oven to 375°. Combine flour, baking soda, baking powder, and a pinch of salt in one bowl. Combine vegan butter OR coconut oil, granulated sugar, vanilla extract, and either apple sauce OR banana in another bowl until smooth. Add the dry ingredients to the wet and form into a dough. Refrigerate dough for one hour. Then roll into tbsp sized balls and toss in cinnamon sugar mix. Bake on a cookie sheet for 12 minutes.

Balsamic Berry Dessert Topping

1 carton of strawberries, sliced 1 carton of raspberries 1 carton of blackberries 1 cup balsamic vinegar ¼ cup sugar Black pepper

Dissolve sugar in balsamic vinegar. Combine ingredients in a large bowl. Add black pepper to taste (~1Tbsp; trust me). Chill in refrigerator, covered, until ready to serve (at least 2 hours). Serve over pound cake or vegan cheesecake. Or whatever you want.