Raspberry Cinnamon Rolls with Lemon Frosting
Raspberry Cinnamon Rolls with Lemon Frosting
Frozen Banana Bites
- 2 large bananas
- 1/4 to 1/3 cup vegan chocolate chips
- 1/4 to 1/3 cup natural peanut butter
- Unsweetened coconut flakes
- Set out a large plate or bowl with a piece of parchment or wax paper on it.
- Cut up the bananas into good-sized chunks. Each banana should give you around 5 to 6 pieces.
- Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.
- Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the parchment/wax paper. Then when you’ve “covered” them all, use the remaining mixture to spoon over the tops (for even more chocolate-y goodness).
- Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened (or over night).
I’ve made these a few times. They’re so easy and delicious! The bananas taste like vanilla ice cream..
MUST TRY SOON.
Once i conquered the salted caramels challenge i gave myself a few weeks ago, and ran across this overview of candy bar recipes on Chow.com, i felt like i was ready for some candy bar making! since the snickers rip offs were rated as the hardest i naturally started there. i basically just veganized their recipe, with some help in getting the vegan nougat right from this recipe, for vegan mars bars. Making your own snickers is the best, not just because its fun and challenge and vegan but also cause theyre sort of healthy, in comparison. I used mostly organic ingredients so instead of containing corn syrup, partially hydrogenated soybean oil and “artificial flavour”, theyve got real vanilla, organic cane sugar, coconut milk, agave nectar, and dark chocolate. bonus.
heres the recipe i used for these little gems:
1 cup soymilk
4.5 ounces margarine
12 ounces sugar
1 tablespoon vanilla
6 ounches dried soymilk powder
2 tablespoons smooth or crunch peanut butter
Add the milk, margarine and sugar into a thick bottomed saucepan and heat, without stirring, on a low heat until it bubbles all over and triples in size (much like making caramel if youve already done this once before) Keep at this heat for about 2 minutes at about 113 Celcius.
Cool. Add the vanilla essence and the dried soya milk and beat till creamy. pour into a 9 x 13 inch baking tray lined with parchment paper and cool in the fridge.
1 cup sugar
- 3/4 cup coconut milk
- 1/2 cup agave nectar
- 4 tablespoons Margarine (1/2 stick)
- 1/4 teaspoon salt
- 1 1/2 cups roasted salted peanuts
- 1/2 teaspoon vanilla extract
Combine all ingredients except peanuts and vanilla extract in a heavy-bottomed saucepan and place over medium-high heat. Stir mixture until sugar completely dissolves, about 2 minutes. Boil mixture, swirling pan occasionally (but not stirring), until syrup is at 120 Celcius, about 8 minutes (if it gets any hotter itll start to quickly turn a darker color and when it cools it will become hard, like a peanut brittle instead of caramel. if that happens, go with it, it kind of happened to me and it added a nice crunch to my candybars). Remove from heat and add peanuts and vanilla extract. Use spatula to pour onto the chilled nougat, and spread out as evenly as possible. Refrigerate.
Ok, so that was the hard part. now you just wait for the nougat caramel peanut mix to cool completely, then remove it from its 9 x 13 inch pan, cut it into snickers sized bars, and cover in chocolate. Couveture is super easy to get vegan (most brands are automatically vegan if you dont go for the milk chocolate version) and theres a tutorial on tempering chocolate here but i actually didnt have the proper thermometer so i didnt do this and my chocolate worked out regardless. I just melted the choco (still making sure it didnt get hotter than 47 Celcius, as chow recommends) took it off of heat, and dipped my snickers in, rolled them around, then set them on parchment to dry. Theyre best straight out of the freezer. enjoy!
Finally finished this hell of a quarter! You know what that means…I can start baking again. I have so many treats lined up for you guys. I can’t wait!
What to look for: chocolate stout cupcakes with irish whisky buttercream, vegan beignets, homemade english muffins, peanut butter cups and so much more.
Lemon Coconut Bars. 4 eggs though?! That may be a tad difficult to veganize…but it’s worth a shot!
How pretty! I will have to take some cake decorating tips from this post…not to mention the recipe! Raspberry lemon? Brilliant.
What an interesting take on peanut butter cups! I did try two recipes that I had reblogged about a month ago—but I just haven’t had the chance to post anything on it. Looks like I will have to give these a try and include them in an entirely peanut-butter cup post. Mmm.
Peanut butter creme cupcakes with chocolate peanut butter ganache. Oh yes, please. And the recipe looks easy enough to veganize.
Ah! I had completely replied to you, but Tumblr didn’t register it. Anyways, I’ve never made toffee before, but after looking at these recipes I will certainly have to give it a try soon! :)
This website has a great tutorial with the procedure laid out step by step—and it includes pictures, which is always helpful! There is also a link on the bottom that links to a whole array of toffee recipes for you to get creative with. Oh, and there is even a video!
This website has a basic recipe for toffee, but it has gotten (lots!) of good reviews. It’s slightly different than the link above, but it might be nice to try as a comparison. Also, the reviews listed on the bottom often provide helpful tips and techniques. It is certainly worth it to skim a few at the very least!
Let me know how it turns out.