Posts Tagged ‘chocolate’

 

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V’tae spray deodorant: delicious herbal scent that reminds me of the forest and crushing myrtle leaves in your fingers.
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Peach & Willow Bark facial towelettes: juicy peach scent mixed with a slight note of powder.I use these for my face, then let them dry and reuse them as wipes for cleaning around the house. These are invaluable as a way to freshen up away from home.IMG_8704

Q Tonic. All natural tonic water with real quinine.  Delicious, low-sugar, superior mixer.

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Airplants!  I’ve become addicted to them! I’ve collected 9 already. Rinse in water once a week, give indirect light. Multitudes of varieties!

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Once a loyal customer of Soapwalla, this deodorant has won me  over because it is powerfully effective and available at our neighborhood grocery.

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A local jam and pickle maker, Sweet Creek makes delicious, natural products and puts all other jams to shame.  Pricey, but worth it.


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This BKR water bottle is my favorite vessel to drink from this year. The color options are staggering. The silicone sleeve protects the glass and adds a fashionable, yet sporty flair. The water level has a subtle visibility.

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This is just a shot to show you what it looks like with the cap off.  Actual cucumber-infused water used in this photo.

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Peach jam from Dalfour. They make many small batch jams, and this is my favorite.

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My favorite flaxseed oil and source of Omega 3, based on price and taste.  I love to eat it in my soy yogurt.

IMG_8879Although I’m not a huge fan of sweets, I can’t resist these dark chocolate-covered pretzels with sea salt.

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Vegan cookies can easily turn out hard as a rock, too soft or not browned, but I solved those issues.


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Flipped over to demonstrated the nice brown-ness.

Ingredients:

Makes 12-16 cookies

  • 1/2 cup brown sugar
  • 1/4 cup plain sugar
  • 2/3 cup safflower oil or canola
  • 1/4 cup soymilk
  • 1 tablespoon tapioca flour or cornstarch
  • 2 teaspoons pure vanilla extract (use a high quality vanilla!! Seriously!)
  • 1 1/2 cups white flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups semi-sweet vegan chocolate chips

How-to:

  1. Preheat oven to 350
  2. Mix together sugars, oil, milk and tapioca (or cornstarch) in a large bowl until thoroughly blended.
  3. Mix in the vanilla.
  4. Add the flour,  baking soda and salt and mix well.
  5. Then work in the chocolate chips.  Push them into the dough if you have to.
  6.  Roll the dough into small balls, then flatten them out in your hands into cookie-shaped discs (because these won’t go from the ball form to the flat form in the oven like the non vegan kind, so you have to do that with your hands before they go in the oven.  Trust me, don’t leave them in little ball shapes.)
  7. Place on a baking sheet and bake for 9 minutes.
  8. Take them out, cool and eat!

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Total cost: $7.50 , serves 8-10

Thanks to the Post Punk Kitchen, I baked their simple, yet classic cake in 2 layers and halved the almond extract.

The frosting  had a mind of its own.  I started out with the idea to make it without powdered sugar, loads of expensive earth balance or super-fattening palm oil shortening.  I combined recipes from the PPK ganache and this chocolate torte filling recipe on the fly with tasty results.  I prefer this frosting to most cake frostings because it’s not sickeningly sweet.  I’ve never been a dessert person, I’ve never really enjoyed most cakes or cake frostings, but this I  love.  It is not your typical frosting, and it does have a nice, noticeable maple flavor.

So dark…


My Crazy Frosting Recipe:

  • 2 cups fresh avocado
  • 1/3 cup nut milk, plus another 1/3 cup, divided
  • 2/3 cup pure maple syrup (I used an artificial kind to save money – if you don’t want maple flavor, use agave nectar here.)
  • 3 Tbs plus 3 Tbs sugar, divided (you can increase the sugar any time if it’s not sweet enough for you)
  • 1 heaped Tbsp almond butter or peanut butter
  • 1 Tbsp arrowroot powder
  • 1/4 tsp  salt
  • 1 tsp pure vanilla extract
  • 8 oz bag vegan semi-sweet chocolate chips
  • 1/4 cup cocoa powder, sifted

How-To: 

1. Melt the chips with 1/3 cup nut milk and 3 Tbs sugar, let cool.

2. Add all other ingredients in food processor and process until smooth

3. Once avocado mixture is smooth with no chunks, pour into bowl and add melted chips mixture

4. Stir well, then cool in freezer for 20 minutes

5. Frost your cake!

I’d read conflicting reports of how long it might be ok to keep a fresh avocado frosting in the fridge.  I”m going to leave it for 2-3 days, then it’s going in the freezer.  Anyone happen to know if it keeps longer?

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