Tiny kitchen. Big, plant-based flavor.
Need a dessert that comes together in almost no time at all and disappears in mere moments? Look no further than this chocolate and toffee cracker bark! This toffee bark is a perennial holiday favorite in my husband’s family. I call it ‘disappearing toffee bark’ because of just how delicious and addicting it feels. The crack of the toffee, the crunch of the nuts, and the melt-in-your-mouth chocolate pretty much guarantee that this treat won’t last long. One bite and I am sure you will agree.
This delicious holiday food trend is finally coming to this corner of the internet! Woo hoo! It has taken longer than I hoped to put this guide together, but it is chock full of resources for making the ultimate vegan hot chocolate bombs. The best non-dairy cocoa mixes, resources for vegan marshmallows, the perfect chocolate to use for glistening shells, chocolate tempering- everything you will need to whip up your own cups of cocoa goodness.
While my ultimate favorite cookie will always be a classic chocolate chip, I decided to riff on a classic today: vegan double chocolate cookies. This is the ultimate chocolate dessert for the Chocolate Lover(TM) in your life! These cookies are perfect with a chilled glass of non-dairy milk, a snuggly blanket, and your favorite book.
Though I did not start eating carrot cake until adulthood (blame the picky-eater-phase that lasted for nearly twenty years), I have been hearing about carrot cake for as long as I can remember. It is my mother’s favorite cake, and it was the wedding cake that…wasn’t. For years and years I was told stories of how my mother desperately wanted carrot cake, her absolute favorite, at her and my father’s wedding but that it was not an option amongst the catering hall packages. Her dream died a second time when my now-husband and I chose vanilla funfetti cake over carrot. Sorry Mom! But here I make it up to her with my own take on a vegan carrot cake with tangy buttercream.
When one dives into the world of sourdough baking and bakes with any regularity, we will inevitably wind up with jars and jars of sourdough discard. I see a lot of recipes all across the internet for what to do with the leftover starter that does not make it into beautiful, aerated loaves. More often than not, the discarded results lean savory (I’m guilty of this myself!) So for this week, I wanted to try something different. Something sweet. And when you are like me and order peanut butter by the five-pound bucket, you make oatmeal peanut butter sourdough cookies.
I had planned to wait and share a different recipe right after sharing my challah bread recipe with all of you, but I am WAY too excited to postpone these challah cinnamon rolls! They take the exact same base dough as the bread and are rolled into the perfect, pillowy soft cinnamon rolls that melt in your mouth. Honestly, this cinnamon experiment was a total whim, but my love of sweets (and carbs) won out and here we are.
There is nothing more classic than a chocolate chip cookie. I see recipes for “the best” vegan chocolate chip cookies every time I research recipes on Google. There are about five or six “best” cookies out there that come up in searches time and time again. Really, quantifying what makes a cookie the “best” is not easy because there are so many different preferences. Some prefer a chewy cookie, while some like a little bit of crunch. Some prefer a cookie that domes while others want to sink their teeth into a cookie that spread outs flat. To each their own, right?
Wrong. All of those other people are wrong, and THIS is the best vegan chocolate chip cookie out there. I want a cookie as big as my fist, that is slightly crispy on the outside, chewy on the inside, and that is hearty enough that I can eat for breakfast.
In my house, these barely make it off the tray!
Yes, sometimes I want a chocolate chip cookie for breakfast! Maybe it’s wrong, but it’s also oh so right.