Sweet Braided Loaves

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm 2% milk (110° to 115°)
• 1/2 cup sugar
• 1/2 cup butter, softened
• 3 eggs
• 1/2 teaspoon salt
• 5-1/2 to 6 cups all-purpose flour
• 1 cup golden raisins
• GARNISH:
• 1 egg, lightly beaten
• 2 tablespoons sliced almonds

Directions

1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Stir in raisins.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough into six portions. Shape each into a 12-in. rope. Place three ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes.
4. Brush with egg; sprinkle with almonds. Bake at 350° for 25-30 minutes or until golden brown. Cool on wire racks. Yield: 2 loaves (12 slices each).

Cookies and Cream Cake

Ingredients

• 1 package white cake mix (regular size)
• 1-1/4 cups water
• 1/3 cup canola oil
• 3 egg whites
• 1 cup coarsely crushed Oreo cookies (about 8)
• FROSTING:
• 1/2 cup shortening
• 4 to 4-1/2 cups confectioners' sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• Oreo cookies and crushed Oreo cookies, optional

Directions

1. In a large bowl, combine the cake mix, water, oil and egg whites; beat on low speed for 30 seconds. Beat on high for 2 minutes. Gently fold in crushed cookies.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, beat the shortening, sugar, milk and vanilla in another large bowl until smooth. Spread frosting between layers and over top and sides of cake. Decorate the top with cookies and the sides with crushed cookies if desired. Yield: 12 servings.

Creamy Tiramisu Cheesecake

Ingredients

• 1 tablespoon butter, melted
• 1/3 cup chocolate graham cracker crumbs (about 2 whole crackers)
• 2 tablespoons plus 2 teaspoons instant coffee granules
• 1 tablespoon hot water
• 1/3 cup strong brewed coffee
• 1 teaspoon rum extract
• 1 package (3 ounces) ladyfingers, split
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/3 cups sugar
• 1/3 cup heavy whipping cream
• 1/3 cup sour cream
• 2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• Baking cocoa

Directions

1. Brush bottom of a 9-in. springform pan with butter; sprinkle evenly with cracker crumbs. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. Dissolve coffee granules in hot water; cool and set aside for filling. Combine brewed coffee and rum extract; brush over flat sides of split ladyfingers. Arrange ladyfingers, rounded sides out, along sides of prepared pan.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, sour cream, vanilla and dissolved coffee. Add eggs; beat on low speed just until combined. Pour into prepared pan. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan.
4. Bake at 325° for 70-80 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen edges from pan with a knife. Cool 1 hour longer. Refrigerate overnight.
5. Remove rim from pan. Just before serving, dust cheesecake with cocoa. Yield: 12 servings.

Frozen Tiramisu

Ingredients

• 1 tablespoon instant coffee granules
• 1 tablespoon hot water
• 2 packages (3 ounces each) ladyfingers, split
• 5 Heath candy bars (1.4 ounces each), crushed and divided
• 1 quart vanilla ice cream, softened
• 1 cup heavy whipping cream
• 3 tablespoons confectioners' sugar
• 2 tablespoons creme de cacao, optional

Directions

1. Dissolve coffee granules in hot water. Cool to room temperature; set aside.
2. Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. Set aside 1/4 cup crushed candy for topping. Stir coffee mixture and remaining crushed candy into ice cream. Spoon into prepared pan. Freeze for 30 minutes.
3. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in creme de cacao if desired. Spread over ice cream. Sprinkle with reserved candy. Cover and freeze until firm. Remove from the freezer 30 minutes before serving. Remove sides of pan. Yield: 12 servings.

Banana Pancake

Let's try it for your healthy breakfast :D

Chocolate Cherry Coconut Cookies

- 1/2 cup soy milk 

- 1/2 cup agave nectar 

- 1/2 cup safflower oil 

- 1 t. vanilla 

- 1/4 t. almond extract 

- 1 cup unbleached flour 

- 1 cup whole wheat pastry flour 

- 1 t. baking powder 

- 1/2 t. baking soda 

- 1/4 t. salt 

- 3/4 cup vegan chocolate chips 

- 1/3 cup dried cherries or cranberries 

- 1/ 2 cup coconut 

- 1/3 cup sliced almonds or chopped walnuts (optional).

In a large bowl, whisk the soy milk, agave nectar, oil, vanilla, and almond extract. Add both types of flour, baking powder, baking soda, and salt, and stir well to combine. Fold the dried cherries, coconut, chocolate chips and optional nuts into the cookie dough. Place small balls of dough onto nonstick pan and bake at 350 degrees for 10-15 minutes or until cookies are lightly browned around the edges.

Raw Cheesecake

Ingredients:

Crust :

• 2 cups almonds

• 1 cup dried Medjool dates

• 3 1/2 cups raw cashews -soaked for at least one hour

• 3/4 cup fresh lemon juice

• 3/4 cup agave *

• 1 cup organic, unrefined coconut oil- liquefied (see below)

• 1/2 cup water

• 1 vanilla bean or 2 teaspoon vanilla extract

• 1/2 teaspoon celtic sea salt

• Handful of fresh blackberries

• 4 large dried Medjool dates

• 2 hefty squirts agave

Directions:

Filling :

Blackberry sauce

To melt coconut oil, if solid:

Measure out 1 cup of solid coconut oil and place in shallow bowl of warm water. As it softens, stir. Replace the water in the shallow bowl with fresh warm water and repeat until all is melted. I needed to change the water about 4 times to make it reach a fully liquid state.

To make crust:

Blend almonds and dates in a food processor until finely chopped. Press mixture very compactly into the bottom of a spring-form pan. I used the bottom of a glass to press the crust down, and it worked perfectly.

To make filling:

Take all filling ingredients and blend in food processor until smooth. Just let it go for a few minutes…. the texture should be nice and creamy.

To assemble:

Pour filling on top of crust and spread out until smooth. Cover with foil and freeze overnight. The freezing process will re-harden the coconut oil and  set up the cake. After it is frozen you can refrigerate and it will be ready to serve after about one hour.  Even though you have to freeze this cake to set it up, it is not a frozen cake… once refrigerated, it takes on an extremely similar texture to a regular ol’ cheesecake.

Chocolate Pepitos

Servings: 10-12 pepitos 

Ingredients: 

- 1 kg dough flour (flour for making chinese bread) 

- 50g sugar 

- 1 packet custards (to make homemade custards)

- 400 ml soy milk 

- 100g dark chocolate (no milk) 

- Sunflower oil Prepare dough as they say in the pack (it uses to have yeast, you only must add         sugar and water, knead and let settle 20 minutes).

Boil 200 ml soy milk with the chocolate, stir to melt it. Dissolve custards in the other 200 ml soy milk and add. Cook 4-5 minutes until thick. Remove from heat and let cool. Form cylindric doughs with the pastry, about 15 cm long and 5 cm width. Fry with abundant sunflower oil until sightly brown and let cool over kitchen paper. Fill in the pepitos: cut them in half and spread a coat of chocolate cream. You can decorate it with a layer of cream. Serve cold.

Nutella Ice Cream

Recipe:

- 2 cups nutella 

- 2 cups coconut milk 

- In a large bowl combine the nutella with the coconut milk, and stir for several minutes until they     are completely combined and smooth. 

- Pour mixture into ice-cream maker and process according to ice-cream maker instructions.

Chocolate Croissant

Ingredients: 

- 1 roll of puff pastry 

- Dark chocolate 

- Margarine 

- Sugar 

- Vegan chocolate spread 

- Coconut flakes 

- Colored sugar 

Method: 

Roll out the pastry and cut into triangles as large as you want them to be, spread them with Vegan chocolate spread, sprinkle with coconut and roll them up like a croissant. Bake your croissants at 180 degrees for twenty minutes. … Meanwhile melt the chocolate with a knob of margarine, set aside. When your croissants are ready, let them cool a little and cover with a little of the melted chocolate sprinkle some coloured sugar or coconut.

Banana Oat Muffin

- 1 1/4 cups flour (I use 1/4 white and 1 cup wheat)- 1 cup rolled or quick oats- 2 teaspoons baking powder- 1/2 teaspoon baking soda- sprinkle of Cinnamon, optional- 1/8 teaspoon salt- 1 cup mashed ripe bananas (about 2 bananas)- 1/2 cup soy, rice, or almond milk- 1/4 cup oil- 1/3 cup packed brown sugar- 1 teaspoon white vinegar- 1/2 teaspoon vanilla- 1/3 cup chopped nuts, optional


Preheat oven to 400 degrees. Prepare a 12-count standard muffin pan with paper liners.Mix the first six ingredients in a medium bowl.Mix the remaining ingredients in another bowl. Pour the wet into the dry and mix just till combined. Spoon batter into muffin cups about 3/4 full. Bake for 15-18 minutes, or till the muffins test done.Yield: 12 muffins

Double Chocolate Chip

Ingredients :

- Unbleached All-Purpose Flour, Organic (2 cups)- Unsweetened Dark Cocoa Powder (2/3 cup)- Baking Soda (1 tsp)- Salt (1/2 tsp)- Canola Oil, Organic (2/3 cup)- Vegan Sugar, Organic (1 1/2 cups)- Ground Flaxseeds, Organic (4 tsp)- Vanilla Soy Milk, Organic (1/2 cup)- Vanilla Extract (2 tsp)- Almond Extract, Organic (1/2 tsp)- Vegan Chocolate Chips (3/4 cup)- Walnuts (3/4 cup chopped)

Preparation :

Preheat the oven to 350 degrees. Sift together the flour, cocoa powder, baking soda, and salt, into a medium-sized bowl. Mix well. In a large bowl, combine the oil and sugar. Add the flaxseeds, soy milk, vanilla extract and almond extract to the large bowl. Mix well. Slowly fold the flour mixture into the large bowl. Mix well until it forms a dough. Add the walnuts and chocolate chips. Mix until well distributed. Spoon small amounts of dough onto a lightly greased cookie sheet and press flat until the rounds are 1 1/2 inches wide. (~ 24 cookies) Bake for 10 minutes, allow the cookies to cool for a few, and enjoy!

Peanut Butter Cups

Ingredients:
- 1/2 cup margarine
- 3/4 cup crunchy peanut butter (preferably unsalted)
- 3/4 cup vegan graham cracker crumbs or 10 graham cracker squares
- 1/4 cup Turbinado sugar (brown sugar probably works too)
- 1 cup grain-sweetened, nondairy chocolate or carob chips (I used vegan dark chips)
- 1/4 cup almond milk
- 2 T chopped peanuts, for garnish (optional)
- 1 T chia seeds, for garnish (optional)
- 1-2 T ground almonds, for garnish (optional)
- Line a 12-cup muffin tin with paper liners or reusable liners

Directions:
Melt the vegan margarine/butter in a medium saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and sugar and mix well.
Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped nuts and chia seeds.
Place in the freezer for 60-75 minutes until firm.