Peppermint Bon Bon

A childhood favorite, this peppermint bon bon is sure to bring back many happy memories!  And eating it in a cone really put this one over the top!  Yum!

2 cups soy vanilla frozen dessert
2 tbsp peppermint syrup
1 tsp vanilla soy milk
green/neon green food coloring

3 tbsp Ghirardelli semi-sweet chocolate chips

Optional: Cake cone

Makes: four large cones

1: Blend all ingredients together (except chocolate chips) until smooth.  I blended half of the ingredients, then added the other half in so as not to overheat my blender. 

2: Add chocolate chips and pulse a few times, but don't blend too long because you don't want the ice cream to turn brown!

Note: I noticed the longer I blended, the warmer the mixture became until it was the consistency of a shake.  I chose to put this treat into the freezer (in an air-tight container) for a few hours to harden it up again before I scooped it.  Also, the food coloring is optional, but I added it in for visual appeal... looks so minty!

Berry Sherbet

1 cup vanilla soy milk (Silk Very Vanilla)
1/2 cup vanilla soy yogurt
1 cup frozen mixed berries (blueberries, raspberries, blackberries)

Tools: Blender, air-tight freezer container


1: Blend all ingredients until smooth
2: Add to air-tight container with lid

 3: Freeze for a minimum of two hours before serving, if you desire more of of a soft serve texture

Note: This sherbet can be left in the air-tight container and frozen completely, being eaten as a treat here and there.

Peanut Butter Chocolate Chip Wafer Cookies

Super, super sweet... like, toothache sweet!  Delicious with a glass of vanilla soy milk!

3/4 cup peanut butter
1/2 cup Earth Balance
3/4 cup brown sugar
3/4 cup white sugar
1 egg replacer (1 tbsp flaxseed + 3 water)
1 tbsp soymilk
1 1/2 tsp vanilla
1 1/4 cup flour
1 tsp baking powder
1/4 tsp salt
1/3 cup chocolate chips

1: Preheat oven to 350 degrees
2: Cream together Earth Balance and peanut butter

3: Add in both sugars, egg replacer, soymilk and vanilla

4: Next, add in flour, baking powder and salt, then fold in chocolate chips

5: Form into balls and place on ungreased cookie sheet

6: Use a fork to press cookies and bake for 10-12 minutes

7: Let cookies cool for up to 20 minutes to allow them to harden a bit

Red Velvet Chocolate Brownie

 Loooooooooooooooove!!  I honestly may go into a sugar coma... so chewy delicious! 
★★★★!

Dry ingredients:
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa
2 1/2 tsp baking powder
1 tsp salt

Wet ingredients:
1 cup vanilla soy milk
2 egg replacers (1 tbsp ground flaxseed + 3 tbsp water = 1 egg)
1/2 cup vegetable oil
1 tbsp vanilla extract
20 drops red food coloring
1 cup boiling water

1: Preheat oven to 350°F
2: Mix all Dry Ingredients together in a medium bowl
3: Add all wet ingredients (except the boiling water) and beat until completely smooth, about 2 minutes
4: Slowly stir in boiling water... the batter will be extremely thin, that's okay!
5: Pour into a greased, floured pan
6: Bake for 30-35 minutes

Cool completely and frost.

Whipped Frosting

 

5 oz (1/2 container) Soyatoo Soy whip

3/4 container Duncan Hines "Cream Cheese" Style Frosting

Add ingredients in to a blender until whipped.  Refrigerate to thicken for about 20 minutes before frosting your dessert.

Winter Cookies

Time for seasonal baking to begin!  These delicious sugar cookies were made from this recipe.  Let's decorate!

Creamy Sugar Frosting
2 cups confectioner's sugar
2 tbsp Earth Balance
1 tsp vanilla extract
Up to 3 tbsp of soy milk (add one tsp at a time until you reach the desired consistency)
various food coloring

Here are the vegan decorations we used:

• shredded coconut
• raisins
• gum drops
• Dandie's Marshmallows
• Ghirardelli semi-sweet dark chocolate chips
• VeganSweets white chocolate chips
• lots of sprinkles!

Chocolate Hazelnut Snowballs

Dough ingredients:
2 cups flour
2 tbsp sugar
1 package of Rapid Rise Yeast
1 tsp salt
1/3 cup Soy Milk
1/2-3/4 cup water
1 tbsp Earth Balance
1 tsp nutmeg

Additional ingredients:
powdered sugar
Divine Dark Chocolate Hazelnut Truffle bar

1/2 quart vegetable oil

1: Mix Rapid Rise Yeast with sugar and 1/2 cup warm water.  Set aside for 20 minutes to rise
2: Add all remaining ingredients and mix completely
3: Knead and add flour until dough is no longer sticky
4: Cover and set aside for 15 minutes, allowing dough to rise a bit more

 5: Roll dough into one-inch balls

6: Cut up several bars of the chocolate truffle

 7: Add one piece to each dough ball and roll until covered

8: Fry the dough balls on medium heat in a small saucepan, turning until lightly browned

9: Pour about 1/2 cup-1 cup powdered sugar into a bowl

10: Roll balls immediately while hot into the powdered sugar and cover completely

11: Serve warm

 These treats can be stored in an airtight container until ready to serve.  Simply warm them in the microwave for 10-15 seconds!

Peppermint Shake

Enjoy this treat next to the fireplace while watching your favorite winter family movie...

1/2 cup Silk Very Vanilla Soy Milk
1 cup Soy Vanilla Ice Cream
1 tsp Peppermint Syrup

1: Blend and serve!  :)

Mini Pumpkin Bundt Cakes

1 package Krusteaz pumpkin bake mix
1/3 cup vegetable oil
1 cup water
2 tbsp ground flaxseed.4 tbsp water (egg replacer)
1/3 cup white chocolate chips
Pam cooking spray

1: Preheat oven to 400
2: Mix all ingredients together

 2: VERY IMPORTANT: Spray bundt pan with Pam Cooking Spray.  I say this because I've buttered with Earth Balance before, I've used vegetable oil... and my bundts always glued themselves to the pan.  Pam = perfect bundts!
3: Add one heaping spoonful to each bundt and make sure to level out the dough

 4: Bake for 10 minutes and let cool for half hour or more before attempting to remove the bundts!

Chocolate Peppermint Malt

1 cup So Delicious Coconut Milk Frozen Dessert
1/2 cup Silk Very Vanilla Soy Milk
1 tsp peppermint syrup

1: Add all ingredients into a blender (I like to chop up the "ice cream" so it blends easier)

2: ...and blend!

Vanilla Triple Berry Smoothie

A purple smoothie!  Love, love, love the vanilla soy yogurt in this one.  What a treat!

1 cup Very Vanilla Silk Soy milk

6 tbsp vanilla soy yogurt
1/2 cup frozen berries (blackberries, blueberries, red raspberries)

1: Put soy milk in first, then yogurt, then the fruit... this is important because if you put the yogurt in first, it won't mix as well.

2: Blend it up!

Oh my goodness...so creamy and delicious!

Chocolate Covered Peanut Butter Sticks

"Nobody better lay a finger on my..." chocolate covered peanut butter stick!  ;)

1 cup Ghirardelli semi-sweet chocolate chips
1/2 cup creamy peanut butter
1 tbsp Earth Balance
1 tbsp vanilla extract
8-10 mini Chick-O-Sticks

Makes 8-10 candies

1: In a medium saucepan, melt chocolate chips, peanut butter, Earth Balance and vanilla on low until completely mixed

2: While hot, pour a spoonful of the chocolate mixture on a plate or flat surface and roll each Chick-O-Stick in it until they are completely covered

3: Place on wax paper or aluminum foil until chocolate has completely hardened
4: Wrap each piece in wax/foil individually.  I put mine in the freezer and take one out for a treat every now and then.  Very sugary,  but satisfies the sweet tooth!