RAW Vegan Cheesecake with raspberry sauce

So I have not officially tried this yet (it is currently setting up in my freezer!)  but it looks delicious and I'm so excited to try it! especially because normal cheesecake is soooooooo bad for you and since this is vegan and raw it will be...well....better...lol. Now I don't have a vitamixer(those things are freaking expensive!)  I just have a ninja, but I think it works just fine.  I also did not soak the cashews overnight, just for a few hours because I was so stoked to try the recipe i couldn't wait that long!! so I'll stop gabbing now and give you the recipe!

Crust:
2 cups raw nuts of your choice (I used a combo of pecans, macadamia and cashews)
1/2 cup dates, pitted
1/4 cup shredded, dried coconut

Filling:
3 cups raw cashews,  soaked overnight or a couple hours minimum if you don’t have a vita-mix
1/2 cup agave nectar
1/4 water
1/4 cup lemon juice (you can add a little lime too if you want)
1 teaspoon vanilla extract
3/4 cup coconut oil, melted (set in a warm bowl-do not heat if keeping it really RAW, i didn't heat it)
Shake or two of sea salt

Raspberry Sauce:
1/2 bag frozen raspberries
4-6 dates to taste
1/4 cup agave or more to taste and thickness desired (supposed to be runny enough to drip over cheesecake)

Start with making the crust first by blending the nuts and dates in a food processor or vita-mix until well broken down and you can squeeze it together between your fingers. Add the shredded, dried coconut and blend for a second or two more. Press into a 9 inch pie tin, making sure to press up the sides to the top. Set aside.

Drain the nuts from the soaking water then blend them along with the agave, water, lemon juice, vanilla, melted coconut oil, and salt until very smooth. You can adjust the flavor as needed here.

Pour filling into prepared crust, tap on the counter to remove bubbles and smooth the top.

Place into the freezer for a minimum of 3 hours or until very firm or even slightly frozen. This cheesecake is best taken from the freezer 10-15 minutes before serving so it is still cold and firm. If it is left out too long it has a key lime pie consistency, which some like but I don’t so you decide.

Next make the raspberry sauce by blending the raspberries, dates, and agave together until very smooth. Chill in the refrigerator until you are ready to eat the cheesecake.

When ready to serve you can cut it easily with a knife because it is frozen. Place each piece onto a plate and top with desired amount of raspberry sauce. ENJOY!

Chocolate-Avocado cupcakes

So I found this recipe on pinterest(which is amazing) and thought I'd give it a try....ooooommmmmgggg...delicious!!!! it's not too rich, very light in taste and I don't feel like a million pounds after I eat one : p don't get me wrong, I love rich cupcakes but it's nice to not feel like I am going to have to workout all day tomorrow to pay for it!  I also changed the frosting recipe so that it's only half the original..because let's face it...there's always enough icing for 100 cupcakes when you only made 12.  You'll still have some left over but oh well......So enjoy!!!

Cupcake Ingredients
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 cup sugar
2 Tbsp vegetable oil
1/4 cup mashed ripe avocado (about half an avocado)
1 cup water
1 Tbsp white vinegar
1 tsp pure vanilla extract

Cupcake Directions

1. Place rack in the upper third of the oven, and preheat oven to 350 F. 

2.Line a cupcake pan with foil or paper liners.

3. In a medium bowl, whisk flour, cocoa powder, salt, baking powder, and baking soda. Set aside.

4. In a large bowl, whisk sugar, oil, avocado, water, vinegar, and vanilla. Add the flour mixture to the avocado mixture and fold with a spatula until well combined.

5. The batter will be so loose that you can pour it into a measuring cup to dispense into the cupcake molds. Fill each cupcake liner until it’s about two-thirds full. 

6.Bake for 18 to 20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. 

7.Let cakes cool for 10 minutes before moving to a cooling rack.

Frosting Ingredients
6 Tbsp Earth Balance butter (or any vegan butter in sticks), at room temperature
1 Tbsp unsweetened cocoa powder
1 to 1 1/4 cups powdered sugar
1/2 tsp pure vanilla extract
1/2 to 1 Tbsp soy milk

Frosting Directions
1. Place butter in the bowl of an electric stand mixer fitted with a paddle attachment. Beat the butter on medium speed until soft and pliable. 

2.Stop the mixer, scrape the sides of the bowl, and add the cocoa and sugar. Turn mixer on low to slowly incorporate. 

3.Add the vanilla and soy milk. Increase the mixer speed to medium or medium high and beat until frosting is soft and fluffy.

4. Spread onto cupcakes with a butter knife(or just dip the top into the frosting and twirl it to avoid dirtying a knife and getting frosting everywhere..that's what I do) and decorate with sprinkles, if desired. 

Pineapple Right Side Up Cupcakes!

INGREDIENTS

For the cupcakes:

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1 cup crushed pineapple (in its own juice)

1/4 cup canola oil

1/2 cup plus 2 tablespoons granulated sugar

1 teaspoon vanilla extract

12 maraschino cherries or fresh raspberries, for garnish

CUPCAKE DIRECTIONS 
1. Preheat oven to 350ºF. Line a muffin pan with cupcake liners.
2. Sift the flour, baking powder, salt, cinnamon, ginger, and allspice into a large bowl.
3. Combine the pineapple, oil, sugar, and vanilla in a blender and puree. Make a well in the center of the flour mixture and add the wet ingredients. Mix well; there may be some pineapple clumps that weren't pureed and that's fine.
4. Pour batter into cupcake liners so that they are just over half full. You need to leave some space after they rise because the pineapple topping is gooey (in a good way). Bake for 18 to 22 minutes.
5. Let cupcakes cool for about 10 minutes then move them to a cutting board or a tray that will fit on a shelf in your fridge.

INGREDIENTS

For the topping: 

1 cup crushed pineapple (in its own juice)

1/4 cup sugar

1 tablespoon tapioca flour, cornstarch, or arrowroot

1/2 teaspoon vanilla extract

TO MAKE THE TOPPING:

1. Combine all ingredients in a small saucepan. 

2.Bring to a boil, and stir constantly for about 30 seconds. 

3.Bring the heat down to low and stir for one more minute. 

4. Immediately use a tablespoon to scoop the topping onto the cupcakes. The topping will spread but you can help it along with the back of the spoon. 

5. Place a raspberry or maraschino cherry in the center of each cupcake. 

6. Place in the fridge for about 30 minutes or until ready to serve.

Chocolate cupcakes with Peanut Buttercream Frosting

Your Basic Chocolate Cupcake

MAKES 12 CUPCAKES

 INGREDIENTS

1 cup soy milk

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract, chocolate

extract, or more vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

DIRECTIONS

1. Preheat oven to 350ºF and line muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. 

3. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. 

4.In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. 

5.Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).

6.. Pour into liners, filling threequarters of the way. 

7.Bake 12-17 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.

PEANUT BUTTERCREAM FROSTING

Use the most creamy, natural peanut butter you can find; try to avoid chunkier varieties where the oil separates easily, instead choose peanut butters whose texture is thinner and the oil seems to stay put better. Also, salted peanut butter gives it a true peanut butter flavor.
The barley malt or molasses is entirely optional; the malty flavor adds even more depth to the roasted taste of peanut butter. But the frosting still tastes great without it.
This recipe makes a generous amount of filling to be piped into cupcakes. Double the amount to frost the top of cupcakes.

INGREDIENTS
1/4 cup margarine, softened
2 tablespoons shortening (Earth Balance sticks are the best for this)
1/3 cup creamy peanut butter
1 tablespoon barley malt syrup or molasses, optional
1-1/2 teaspoons vanilla extract
1-1/4 cups confectioners' sugar, sifted
1 to 2 tablespoons rice milk, soy milk, or soy creamer

DIRECTIONS
1. With electric handheld mixer, cream together margarine and shortening at medium speed till smooth.
2. Add peanut butter, barley malt syrup, and vanilla, and beat until very smooth, 2 to 3 minutes.
3. Beat in sugar; mixture will be very stiff.
4. Dribble in rice milk a little at a time, beating continuously till frosting is pale tan and very fluffy.( Adjust the thickness of the frosting by adding rice milk or more confectioners' sugar in small increments if necessary.)
5.  Frost or fill cooled cupcakes.

VEGAN SNICKERDOODLES!

Makes about 2 dozen or so....maybe a little more, but I like big cookies : P

INGREDIENTS:

3/4 cup margarine
1 1/3 cups sugar
1 teaspoon vanilla
1/4 cup soy milk
2 1/2 tablespoons cornstarch
3 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon cornstarch
1 teaspoon cinnamon
1 tablespoon cinnamon
2 tablespoons sugar

DIRECTIONS:

1.Preheat oven to 325°F.
2.Cream together the margarine and sugar until fluffy.
3.Add the vanilla, soy milk, and 2 1/2 tablespoons cornstarch and mix until incorporated.
4.Sift in the flour, baking powder, salt, 1 teaspoon cornstarch, and cinnamon. Stir.

If the dough is too dry and crumbly, add a splash of soy milk. It shouldn’t be sticky though.

5.Mix the sugar and cinnamon in a small bowl.
6.Form the dough into 1 1/2″ balls and roll in the cinnamon sugar mixture.
7. Place on a lightly greased cookie sheet and flatten slightly.
8.Bake for about 12 minutes until golden around the edges, but still soft on top
8. After a couple minutes transfer to a wire cooling rack.

these are delicious and make your house smell AMAZING!!!!

Brown Sugar and Peach Muffins

So it's Martin Luther King Jr. Day and me and the monkey have the day off together, so what better to do than make some muffins!  So we put on our slippers and "baking hats" and went to work

INGREDIENTS:

2 cups flour(spelt or all purpose wheat)

1/2 cup brown sugar

2 tsp Baking Powder

1 tsp Baking Soda

1/4 tsp salt

1 cup soymilk(recipe said to add 2tbs more for all purpose flour, but I ended up adding in about 1/4 cup more)

1 tbs lemon juice

1/3 cup oil(i used canola)

1 tsp vanilla extract

2/3 cup chopped peaches(always welcome to use more depending on how much peach you want in there....i recommend more!)

You will also need a little more chopped peaches and some brown sugar(for sanding) for the top of the muffins before baking.

DIRECTIONS:

1. Preheat oven to 400

2. Line pan (this is a good step for little monkeys to do for you)

3. Mix the dry ingredients together

4. Whisk wet ingredients together in a separate bowl until incorporated and thickened...OH MY  Look who showed up to help us with this step

5. Add wet ingredients to dry and gently fold until the flour is moistened and there are no dry spots

6. Gently fold in the chopped peaches

7. Fill Muffin cups 3/4 of the way full....oh goodness..ANOTHER celebrity helper

8. Add the extra chopped peaches and sprinkle the brown sugar on top before baking....well my my....yet ANOTHER celebrity in my kitchen!

9. Bake for 18-22 minutes(remember to use check often if you don't have an oven thermometer)

10. Take the muffins out when they are done, or in my case, have someone else do it for you



Let the muffins cool and then enjoy!  A big thank you to my little monkey for helping and to Iron Man, Georges St Pierre, Batman, and Bumblebee for all of their help!

Maple Oat Cookies

Now these cookies aren't your normal oatmeal cookie that is an occasional, oh there's an oat in that bite.  these cookies are all oat with a little bit in between. Sounds odd but they are DELICIOUS AND ADDICTING.  Now this original recipe calls for spelt flour, but since I live in middleofnowherebumpkinville. no one carries that.  so I used organic all purpose instead.  These cookies are vegan, vegetarian, diary free, low sodium, and it says they are sugar conscious but I seriously question that one. considering there is 1/2 cup of pure maple syrup but who knows. 

NUTRITIONAL INFO: serving size(1 cookie): 80 calories(35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 10mg sodium, 10g total carbohydrate(1g dietary fiber, 3g sugar) 1g protein

INGREDIENTS:
2 cups rolled oats
3/4 cup plus 2 tbs spelt flour(like I said, I couldn't find any so I used all purpose but if you have spelt, then use it)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp sea salt
1/2 cup canola or high-heat sunflower oil
1/2 cup pure maple syrup
2 tsp vanilla extract

DIRECTIONS:
1.Preheat oven to 350
2. place oats in a medium saucepan and toast over medium-high heat, stirring frequently, until oats are slightly golden and fragrant(about 3 minutes)
3. Remove from heat and stir in flour, cinnamon, nutmeg, and salt.
4. In a separate bowl, whisk together oil, maple syrup and vanilla until combined.
5. Add maple syrup mixture to oat mixture and stir to combing completely.
6.Drop by rounded teaspoons onto a parchment-lined baking sheet.
7.Gently flatten dough with wet fingers and bake until golden brown(about 15 minutes)
8.Cool cookies on a wire rack

Just a personal note: this cookie is screaming for some cranberries....so next time I make them there will be cranberries in there...nom nom nom!!!!!!!!!!!!