Peanut Butter Frito Deliciousness

Oh.  My.  Deliciousness.

Seriously.  This stuff is like crack.

Beware.

PEANUT BUTTER FRITO DELICIOUSNESS

1 1/2 bags of Fritos Scoops
1 c. light corn syrup
1 c. light brown sugar
1 c. creamy peanut butter
chocolate chips or M&Ms for garnish


Line cookie sheet with parchment paper.  Spread Fritos out on parchment paper.

In saucepan, over medium heat, melt corn syrup and sugar.  Stir constantly until sugar is disolved and mixture begins to boil.  Once boiling, remove from heat.  Stir in peanut butter, until melted.  Pour over Fritos.  Sprinkle chocolate chips or M&Ms (if wanted).  Allow to cool.  Then enjoy!!

Thin Mints

So easy and SO GOOD!


THIN MINTS

1 sleeve of Ritz crackers
2 c. vegan chocolate chips (my fav is Ghirardelli semi-sweet)
2 T. shortening
1 t. mint extract

Line a cookie sheet with parchment paper and set aside.

In a microwave-safe bowl, melt the chocolate chips and shortening in the microwave in 10-15 second intervals - stirring between each time - until melted.  Drop Ritz crackers one by one into the chocolate.  Once coated, use a fork to scoop covered crackers out and place on parchment paper lined cookie sheet.

Place cookies in fridge or freezer to let chocolate set up.  Then enjoy!

No-Bake Pumpkin Oatmeal Cookies

Holy crap, these were amazing!  They're not healthy, by any means, but they made my mouth very happy last night!


NO-BAKE PUMPKIN OATMEAL COOKIES

1 1/2 c. white sugar
1/2 c. brown sugar
3/4 cup margarine
2/3 c. almond milk
1 (3.4 oz) box instant vanilla pudding mix + 1 T. pumpkin pie spice
3 1/2 c. quick oats
1 t. pumpkin pie spice
1 t. vanilla

In a saucepan combine sugars, margarine, and milk.  Bring to a boil.  Boil for two minutes.

Remove from heat and add pudding mix and 1 T. pumpkin pie spice, stirring to combine completely.  Add teaspoon of pumpkin pie spice, vanilla, and oats.  Stir to combine and let stand 5 minutes.

Drop by rounded tablespoon onto waxed paper and allow to cool completely.  Store in airtight container.

Vegan Chocolate Chip Cookies

I tweaked a recipe today to make these vegan.  And they turned out great!

VEGAN CHOCOLATE CHIP COOKIES

1 1/3 c. shortening
1 c. sugar
1 c. brown sugar
2 flax "eggs" (2 T. flax meal + 6 T. water)
2 t. vanilla
4 c. flour
1 t. baking soda
1 t. salt
12 oz. vegan chocolate chips

Mix up flax "eggs" in bowl and refrigerate for 5-10 minutes.

Preheat oven to 375.

Cream shortening and sugars.  Add flax "eggs" and vanilla and mix.  Add 1 c. of flour, baking soda, and salt and mix.  Then add second cup of flour and mix.  Then mix third and fourth cups of flour.  Can add 1-2 Tbsp of water if needed if dough becomes too dry.  Finally, mix in chocolate chips.

Drop 1" balls of dough onto cookie sheets.  Bake 10-12 minutes, until cookies are just barely turning golden.  Cool on racks.  Enjoy!!

Apple Pie Pull-Apart Bread

This dessert isn't vegan or gluten-free but it looked so good I couldn't pass it up!

APPLE PIE PULL-APART BREAD

1 tube Pillsbury Grands Flaky biscuits
1 large apple, cored and thinly sliced
Cinnamon sugar (1/3 c. sugar, 1 t. cinnamon, 1/4 t. nutmeg)


Spray bottom and sides of bread pan with cooking spray.  Preheat oven to 350.   Toss apples in cinnamon sugar.

Slice each biscuit in half lengthwise so you have 16 rounds.  Coat each biscuits with cinnamon sugar.

Layer biscuits, alternating with apples slices, in bread pan staring and ending with a biscuit.

Bake for 20-25 minutes.




***The biscuits turned out kind of doughy and this recipe needs more apples.  Try doubling the amount of apples and doing more pans so biscuits aren't so squished together.***

Black Bean Brownies

For dessert I made a batch of my Black Bean Brownies that I found the recipe for a couple months ago and fell in love with.  Vegan and gluten free!

15 oz. can black beans, drained and rinsed

2 flax eggs (3T ground flax seed meal + 6T water)

3 T. coconut oil, melted

3/4 c. cocoa powder

1/4 t. salt

1 t. vanilla extract

1/2 heaping c. raw sugar

1 1/2 t. baking powder

1/4 c. water

12 oz bag vegan semi-sweet chocolate chips

Preheat oven to 350.  Lightly grease a 12 slot standard size muffin pan.  Prepare flax eggs by combining flax and water in food processor or blender.  Pulse a couple times and then let rest for a few minutes.  Add remaining ingredients, except chocolate chips, and puree - about 3 minutes - scraping down sides as needed.  

You want it pretty smooth.  It should be slightly less thick than chocolate frosting but nowhere close to runny.  Stir in chocolate chips.  Evenly distribute batter into muffin tins.  Sprinkle extra chocolate chips on top if wanted.  

Bake for 20-25 minutes, or until the tops are dry and the edges start to pull away from the sides.  Let cool for 30 minutes before removing from pan.  Store in airtight container in the fridge.  

Banana Cherry Chocolate "Ice Cream"

And now for dessert, and in honor of National Ice Cream Day today and National Ice Cream Month, I tried this new "ice cream" combination.  I found this recipe from The Simple Veganista.


2 frozen bananas, cut into 1 inch chunks
1 1/2 c. cherries, pitted and frozen (divided)
splash of almond milk
1/2 c. vegan chocolate chips (I used Whole Foods' 365 brand that I love)

Place banana chunks, 1 cup cherries and milk into blender and blend until just combined.  You may need to scrape down the sides and add more milk to help the mixture move.

Add in chocolate chips and 1/2 cup cherries, pulse until just combined.  Serve immediately.

Reaction: Loved it!