All posts filed under: Sweeth Tooth

No-Bake Pumpkin Brownie Bars with Cashew Cream Icing

It’s that time of the year again when pumpkin takes over the world!  From pumpkin spiced lattes to pumpkin tortilla chips…the seasonal pumpkin creations are absolutely endless! For this recipe, I’ve added a touch of pumpkin puree and spice along with some cocoa powder to a mixture of chewy pecans and sweet dates.  The results?…Ah-Mazing!  Rich and decadent, these little bars are not only full of divine fall flavors but they are packed with some serious nutrients.  And did I mention that these are 100% vegan and gluten free? So go ahead, whip these pumpkin babies up and share them with your friends and family. They will surely be a hit! Brownie Ingredients: 1 cup raw pecans 1 cup pitted dates 1/4 cup gluten free rolled oats (can sub regular rolled oats if you are not gluten free) 3 tablespoons canned pumpkin 1 teaspoon pumpkin spice 1/4 teaspoon sea salt Directions: Using a food processor pulse the dry ingredients (pecans, oats, pumpkin spice and salt) until a fine crumble is achieved. Remove dry ingredients from …

VeganYumYum » Mini Donut Test Kitchen

They turned out amazing! I just finished making the donut recipe (below) that I found on the Vegan YumYum site. I’m happy to say that they turned out fantastic! My donuts don’t look that pretty, but they taste phenomenal! I did alter their recipe a teeny bit:  I left out the salt (didn’t have any) and I substituted ¼ cup of applesauce for the Egg Replacer.  I also cooked mine about 5 minutes longer because they seemed a bit too ‘wet’ at 12 minutes. So, I highly recommend these donuts to any vegan (or non-vegan), as they are sure to impress!  Enjoy! Vegan YumYum’s Recipe for Donut’s I’ve been craving donuts for awhile now and came across this tasty looking recipe from Vegan Yum Yum. I can only hope that my batch of donuts turn out as good as theirs! via VeganYumYum » Mini Donut Test Kitchen. Mini Baked Donuts Make 20 Donuts Dry Ingredients: 1 Cup All Purpose Flour 1/2 Cup Sugar 1 1/2 tsp Baking Powder 1/4 tsp Salt 1/4 tsp (scant) Nutmeg …

Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing

To all the cupcake lovers out there…these yummy cakes are sure to satisfy that sweet tooth!  And the best part…there 100% vegan! Vegan Chocolate Cupcakes with ‘Butter Cream’ Icing Makes 12 Cupcakes 1 cup plain or vanilla soy milk 1 tsp cider vinegar 3/4 cup vegan cane sugar 1/3 cup canola oil 1 1/2 tsp pure vanilla extract 1 cup flour 1/3 cup cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt Preheat oven to 350 degrees.  In a medium bowl, mix soy milk and vinegar and let sit for a minute or two.  Add the sugar, oil and vanilla.  Using a wire-wisk or hand-mixer, beat until foamy.  In a separate large bowl, add all dry ingredients and mix well.  Add the wet mixture to the dry and mix until smooth.  Line a cupcake pan with 12 cupcake holders and fill each 3/4 full.  Bake 16-20 minutes.  Insert a toothpick into the middle cake, if it comes out clean, they’re done. ‘Butter Cream’ Icing 1/4 cup vegetable shortening (I prefer …