So Delicious CocoWhip


Don’t have time to whip up your own coconut milk whipped cream? No problem, So Delicious has you covered. And it’s yummers. I quick made some berry layers for dessert and hubby was thrilled.

There is also a low-fat option, but I don’t worry about the good fats from coconut milk. On top of that, I have been reading lots about how low-fat options are not healthier. They tend to have more sugar or chemicals to provide a desired flavor. As always, it’s more about eating unprocessed foods.


Sugar Cookies

Hubby said he missed his mom’s sugar cookies at the holidays, so I decided to try my hand at them. They were a hit! We both gorged and had to drink lots of water to soften our sour stomachs from too much sugar.

Hubby likes his cookies soft and chewy and the recipe below does that. If you like yours more crunchy, bake the cookies longer. Also, I no longer have any cookie cutters for fun shapes and instead created a log to cut off pieces. Similar to the tubes of cookie dough from some grocery stores. If using cookie cutters, roll the dough out between two pieces of parchment paper after letting thicken in the fridge. What you will need for the cookies:

1/2 cup Whole Wheat pastry flour

3/4 cup unbleached flour

1/2 c. sugar 

1/4 t. baking soda 

1/2 c. vegan buttery margarine, I use the sticks from Earth Balance

2 TBS  water 

3/4 tsp vanilla extract

1/4 tsp almond extract

For icing (makes enough for two batches of cookies):

1 cup powered sugar

1/8 tsp vanilla extract

1 oz almond milk (or other milk alternative) + more as needed 

1 container decorating sugar or sprinkles

Sift dry cookie ingredients into a large bowl and stir. Cut in margarine with a pastry blender or two knives until the dry ingredients look wet. Make a well in the center and add the vanilla and almond extract. Stir and add the water. Stir more. Will be sticky. Move batter to a piece of parchment paper to make the log. You get to decide how wide you want your cookies. They will expand while baking. Mine was about two inches thick.  

Place parchment paper rolled up batter log in the fridge for about two hours. This will give the margerine enough time to thicken again. If not doing a log, cover the mixing bowl that holds your dough and place that in the fridge.

Preheat oven to 350. Line baking sheets with parchment paper. I needed two baking sheets, but it all depends on the size of your sheet and the size of your cookies.

Unwrap dough log and slice off the width of desired cookie. Place cookies on sheets and bake about 10 minutes. This amount of time allowed my cookies to stay soft and chewy. Remove parchement paper with cookies on it from baking sheets to cool a couple minutes.

Sift powdered sugar into a bowl, add vanilla extract and the first ounce of almond milk. Here you can decide the thickness of the icing. Using a spatula, stir everything and add more almond milk as needed. I used my icing as glue for the sugar and thus made it very thin. I wanted to make sure my soft cookies didn’t break. Pour decorating sugar or sprinkles onto a plate. After icing each cookie, turn it over and place icing side on the sugar. The icing will act as glue for the sugar. Turn back over and ta-da! Yummers!

Persian Sweets


A friend asked me to help her get ready for a giant Persian dinner by making the desserts. I had no idea what I was in for. Not all my attempts are worth sharing. But these sweets are good. Really good. And have mostly natural sweeteners. What you will need:
3/4 cup dried figs
3/4 cup dried dates
3/4 cup walnut pieces
2 TBS orange zest, very fine
2 TBS orange juice from the oranges just zested
1 TBS fresh lemon juice, from a lemon
About a cup of pecan halves
Powdered sugar
Parchment paper

Place the figs, dates, and walnuts in a food processor and process until it stops. Add the orange zest, orange juice, and lemon juice. Process again until well mixed and firm-ish. Powder a piece of parchment paper with powdered sugar and move the mixture to the paper. Roll into a long roll, about 15 inches long. To roll properly, it will be covered in sugar. Cut into 1/2 inch circles. Or ovals. Most of mine cut into ovals. Place oval side up on a clean piece of parchment. Once all cut, powder the tops with more powdered sugar to make look pretty and top each piece with a pecan half. Let sit for at least three hours. This lets them set. Now can move to a plate to serve or place in the fridge for later. Yummers!

Figs For Dessert

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When figs are in season, I love having them for dessert. What you will need:

Two pieces of your favorite bread. I always get a sprouted wholegrain

Tofutti cream cheese, plain

3 whole figs, washed

Toast the bread, spread creams cheese on both slices. Cut off stem from each fig and slice into about about 4 slices each. Cover each piece of toast with figs.

Sometimes, I will even have this for breakfast. Yummers!

Zucchini Brownies

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‘Tis the season for giant zucchinis. Gardens are spitting them out all over town. When they get giant, they are best for baking into yummy things. I decided to try my hand at turing one into brownies and was amazed at the outcome. Seriously, these are fantastic. What you will need:

1/4 cup canola oil

1/4 cup unsweetened applesauce

1 and 1/2 cups sugar

2 tsp vanilla extract

1 tsp almond extract

1 cup white whole wheat flour

1 cup unbleached all-purpose flour

1/2 cup unsweetened cocoa

1 and 1/2 tsp baking soda

1 tsp salt

2 cups shredded zucchini, if using an extra large one, remove the hard seeds

1 bag semi-sweet chocolate chips

1/3 cup almond or soy milk

Preheat the oven to 350. Combine the oil, applesauce, sugar, vanilla, and almond extract in a large bowl. Stir until mixed well and chunky. Sift in the flours, cocoa, baking soda, and salt. Stir. The batter will be very dry. Stir in the zucchini. The batter will become very moist. Stir in 1/2 a cup of chocolate chips. Place batter in a large casserole dish. Make batter even in dish and bake about 30 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool.

While brownies are cooling, make a ganache with the remaining chocolate chips and almond/soy milk. Place both ingredients in a sauce pan and melt over low heat until well combined. Be careful not to burn the chocolate by stiring the entire time. Once combined, pour over the brownies.

It’s ready to eat or can sit longer. Serve with fresh berries for even more yummy!


Super Simple Chocolate Cupcakes

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I ❤ cupcakes, especially chocolate ones. They are always a hit and these are these easiest ones to make EVER! What you will need:

1 and 1/2 cups white whole wheat flour

1 and 1/2 cups unbleached flour

2 cups sugar

6 TBS cocoa

2 tsp baking soda

1 tsp sea salt

3/4 cup canola oil

2 TBS distilled white vinegar

2 tsp vanilla

1/2 tsp almond extract

2 cups water

Preheat oven to 350. Pour all the dry ingredients through a small hole strainer, to remove any clumps and add air, into a large bowl. Make a well in the center and add the wet ingredients. Stir until smooth. Scoop into cupcake holders and bake for 7 to 10 minutes or until a toothpick comes out clean from the center. Makes about 3 dozen cupcakes. Let cool completely before icing. I normally wait overnight. This cake is very moist.


For the frosting:

2 cups powdered sugar, strained to remove clumps

1/2 cup margarine

1 and 1/2 tsp vanilla

2 TBS almond milk

Cream everything together with a mixer. If margarine is cold, mix that alone first and then add everything else. Can add food coloring if desired.


Pumpkin Pie

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The CSA gave us a pie pumpkin, so I had to make a pie. Yummers! It had been years since starting from an actual pumpkin, but I was up for the adventure. What you will need:

1 real pie pumpkin, these are smaller and more round than carving pumpkins

1/2 cup agave

1 and 1/2 cups vegan sour cream, one tub of Tofutti sour cream fits the need

1 TBS molasses

3 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

pinch of nutmeg

pinch of cloves

1 pie crust

Preheat oven to 350. Cook pumpkin in microwave safe container with lid for 10 minutes, press on the pumpkin to make sure fully cooked and then cut open and remove seeds. Once cool enough, scoop out pumpkin meat and mash with a potato masher. If desiring a smoother consistency, place pumpkin meat into a food processor and puree. Measure out two cups of pumpkin and place in a bowl with the other ingredients. Mix well and pour into pie crust. Bake for 60 minutes. Let cool for 15 minutes to set the pie and eat it up yum!


Gingerbread Cookies

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These cookies are very ginger. That is one thing about cooking vegan that many are unfamiliar with. The flavors of the ingredients become prominent, rather than the fat from non-vegan cooking. What you will need:

3 and 1/2 cups whole wheat pastry flour

1/2 cup sugar

1 tsp baking soda

1/2 tsp allspice

1 tsp cinnamon

3/4 tsp ginger powder

1/2 tsp ground cloves

1/4 tsp sea salt

1/4 cup oil

3/4 cup molasses

1/3 cup water

Using a fine stainer, sift together all the dry ingredients into a large bowl and stir. Make a well in the center. Measure all the wet ingredients into a smaller bowl and mix with a fork until well combined. Pour into the well of the dry ingredients and stir until well mixed. No worries about over stirring this batter. Cover the batter and cill for several hours.

Preheat oven to 350. Using two pieces of parchment paper, one on top and one on bottom, roll out chunks of batter to cut in your favorite shapes. If making larger cookies, roll out the batter thicker to retain the shape. If making smaller cookies, roll the batter thinner or during baking the shapes will be lost. Place on cookie sheet and if baking larger cookies, bake for about 15 minutes, smaller cookies will only need eight to ten minutes. They will feel solid on the edges and softer in the middle, but look fully baked with the underside solid.

Remove from cookie sheet right away and allow to cool on a rack. Once cool, decorate till heart is content. Yum!