Chocolate Bailey’s No Bake Vegan Cheesecake

Chocolate Bailey’s No Bake Vegan Cheesecake

  Back in March of this year I posted a giveaway and recipe for a Devilishly Healthy Cocoa Blueberry Cake.  I asked each Giveaway entry reader to tell me about their own favorite dessert and promised to share my version of one of those recipes in a future posting.   Well, good things come to those who wait.  Jennifer Huva’s Bailey’s Cream Cheesecake tradition at St. Patrick’s Day sounded too good to be true.  But, here it is, ‘Veganized’, for each of you to try out as soon as possible.   It’s spectacular and much thanks to Jennifer who had to make up the cake to be able to write down the recipe to send out to me ♥ I reconstructed the tastes and textures of her recipe to make up one heck of a yummy, memorable cheesecake …and I’ve had plenty since going Vegan.  This one is definitely a new favorite.  To keep my waistline in tact as it is quite rich, I cut up the cake and froze each well wrapped slice.  Each week, I knew there was some little piece of heaven waiting for me to savor and share with my husband.   The Oreo cookie crust…

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Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

  So here’s the ‘drama’ of this humble little cake: The delectable chopped apple pecan topping? It gets ladled on to your slice of cake, piping hot, just as you’re being served your cake. Yup. DRAMA…. Okay, so you could also pour some topping on prior to cutting the cake but why not let each person feel like their piece is just specialized for them by letting them spoon on the topping themselves? Either way, it’s the tastiest apple cake I’ve ever had in 50 some years folks. Sorry Mom. And the healthiest by way of ingredients to be sure. Some of that ‘healthy’ aspect comes from using Stevia along side of some natural sweetening like Maple Syrup and Apple.  This time I used my all time favorite NuNaturals Vanilla Liquid and some NuStevia Simple Syrup. The stevia adds sweetness without adding additional calories or carbs here. We like that. And NuNaturals Stevia never fails me in my desserts. I even tried out a newer product they have in this little cake that provides   Oat fiber without adding any additional carbohydrates or sugars. Check it out.        Then go out and get some Organic Cider and make this…

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“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

“A guide to creating vegan versions of staple ingredients to stock the fridge and pantry–from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.”   –  The Homemade Vegan Pantry The first day I flipped through the pages of Miyoko Schinner’s new cookbook, ‘The Homemade Vegan Pantry’ I tagged this lavender fig jam recipe and knew it would be the first thing to try out from her book.  Being a homemade jam enthusiast and a canning “pro” of sorts, I appreciated the absolute simplicity of the recipe.  4 – 5 ingredients, minimal preparation and cook time, delicious taste.  All good things in my recipe requirements these days. And as I continued to flip through page after page, the book flowed and flowed through each category with an emphasis on just how much you can do in the kitchen once you’re stocked up with the healthy ingredients and ‘know-how’ to create fabulous Plant based recipes.  The jam is wonderful and compliment so many other recipes in Miyoko’s book.  That’s the beauty of it really.  You’ll want to learn the basics and then grow and grow with their…

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Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

Cherry Almond ‘Bakewell’ Cheesecake – Raw and Oil Free from Poppy @BunnyKitchen.com – June’s Family Favorite Dessert entry!

In 2015, Canned Time is featuring a new recipe from a different blogger each month again. This year’s theme: Family Favorite Desserts – Veganized My sweet friend Poppy has blessed us with a wonderful treat for June’s entry today.   Poppy “from across the pond” as I refer to her around my house has to be one of the kindest, most gentle and caring people I’ve come to know through blogging.  A real asset to the Vegan cause and she’s pretty funny too ♥ After you’ve taken in her lovely story and recipe here, be sure to check out Poppy’s other places around the web: BunnyKitchen.com     Facebook    Instagram    Twitter     Today I have the pleasure of sharing a recipe on Canned Time, written by my wonderful friend Angela as part of her “Family Favorite Dessert” series for 2015 where each month a different blogger sends a recreated and veganized version of a nostalgic dessert recipe. I knew instantly that I wanted to explore the flavours of my favourite childhood treat – the Bakewell Tart. I could have made a veganized version of the tart itself – a pastry base and jam layer followed by a…

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Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

Chunky, Chocolatey Burdock Brownie Bread and Ice Cream

 Chocolate Cake.  Evil right?  Only for those special occasions when you don’t give a hoot about your waistline, nutrition or any number of other vices we constantly attempt to control.  Well, maybe not.  My quest continues today, attempting to add iron rich ingredients in any way that I can to my diet.   Re-enter my good friend from last week:   Burdock Root Flour.    I swear if you’ve ever seen this plant in the wild you’d never in your wildest dreams put it with my new friend, Chewy, Chocolatey Burdock Brownie Bread.   Read on:   If you do know a bit about the benefits of adding a little (or a lot) of Burdock into your life, you’re probably thinking Hot Tea, Dandelion & Burdock soda, potassium or folic acid even.  If you’re really up on your Burdock, it’s about blood purification, diuretics, skin conditions or throat and chest ailments.  Furthermore, it also contains a decent amount of good minerals like Iron, as I mentioned, manganese, magnesium; and small amounts of zinc, calcium, selenium and phosphorus.   All hidden in a chewy chocolatey slice of delicious sweet bread.   You say you can’t do chocolate without a scoop of…

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Cherry Chocolate Vegan Cupcakes – from Becky @Glue & Glitter.com – April’s “Family Favorite Dessert – Veganized” entry

Cherry Chocolate Vegan Cupcakes – from Becky @Glue & Glitter.com – April’s “Family Favorite Dessert – Veganized” entry

Last year, each month, I was happy to bring you 12 blogger recipes for fabulous breakfast ideas in my Breakfast In Bed Fest  In 2015, something new………. In 2015, Canned Time is featuring a new recipe from a different blogger each month again.  This year’s theme: Family Favorite Desserts – Veganized April’s entry comes from Glue and Glitter’s  very creative, Becky Striepe, author of the smoothie book: 40 Days of Green Smoothies and the newly released Bowls.   You can find Becky around the web at   Twitter, Facebook, Pinterest, and Google Plus. This recipe is a healthier spin on the marmalade-filled vegan cupcakes I made a few years ago. This recipe is also part of a cool event that NuNaturals is hosting along with Angela from the super amazing vegan food blog Canned Time. They sent me a ton of NuNaturals products to test, and the thing that intrigued me most wasn’t the stevia syrups. It was a humble bag of Oat Fiber. The directions say that you can use three tablespoons of Oat Fiber for every eight servings in a recipe. It cuts out some of the refined flour and adds fiber and nutrients. After making so much meringue, the idea of…

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Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway! Closed

Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway!  Closed

 Giveaway is now CLOSED.  I recently had a chance to talk with Cara Reed, author, blogger and Gluten-Free goddess.  She has a new book out that takes Gluten-Free baking to a new level.  She’s already made headlines on her blog, Forks & Beans, with her famous gluten-free flour blend and mock ups of the world’s favorite candy bars and baked goods.  If you’re not familiar with her site you’ll love it.  I try not to read Cara’s posts on an empty stomach though….too frustating looking at all my childhood sweets so beautifully re-created into healthier treats.  Cara is a real sweetheart herself.  I had a chance to ask her about the book, life and her health changes recently. ‘Decadent Gluten-Free Vegan Baking’   Me:  Cara, congratulations on the book.  Is it your life’s ambition?  Or a total surprise to be a published author now? Cara: The moment I began blogging I could have never dreamt that I would be where I am today. Every step has been some of the most delightful surprises I have experienced, with this cookbook being not an exception. Me:  Can we all look forward to your writing another soon? Cara: I already have an entire list…

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Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

Lemon Sour Cream Cake with Cacao Nibs & Wild Blueberries (V, GF)

    I love lemon cake.  I love chocolate cake.  I love blueberry pie. I love this cake too now.   Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email. Happy Easter everyone ♥  

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Vegan Richa and Vegan Diwali Sweets

Just because you may have missed out on Diwali celebrations last week doesn’t mean that you can’t still enjoy some of the wonderful sweet Diwali traditional recipes. Beautifully “Veganized” for you by Vegan Richa herself…. Print Vegan Richa’s Coconut Burfi Author: Richa @ “http://www.veganricha.com Recipe type: Traditional Diwali Treat Cuisine: Indian   Makes 8-10 balls. Easily doubled. Allergy Information: Dairy, Egg, Corn, Soy, Yeast free, Vegan. Can be made nut, gluten free Ingredients ½ cup Semolina flour (or Brown rice flour for Glutenfree) ½ cup dry Coconut flakes 1 Tablespoon Coconut oil (optional. Omit to make Oil-free) 2 Tablespoons chopped cashew pieces (optional. Omit to make nut-free) a pinch of salt Sugar Syrup: ½ cup ground raw sugar 3 Tablespoons water ⅛-1/4 teaspoon cardamom powder Instructions In a large pan, dry roast the semolina on medium-low heat for 6-8 minutes until the color changes and it gets fragrant. Using a blender/processor, blend the coconut flakes to make coarse coconut flour. Add coconut flour, coconut oil, salt and cashew pieces to the pan. Mix well and roast for 2 minutes. Meanwhile, in another pan, make the sugar syrup. Add all syrup ingredients and bring to a boil on medium heat. Continue to heat at…

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Chocolate Cherry Zucchini Cake

Chocolate Cherry Zucchini Cake

1 year ago – “Pumpkin Spice Syrup”  Welllll….Vegan MoFo for 2013 has sadly come and gone.  But wait!  There’s still more fun to come on Canned-Time.com ♥ In October, my recipes will be highlighting the nutrition and scrumptiousness of the ‘ole Cucurbite or squash family. Up first, not your boring sliced Zucchini with pasta here………. For when you just have to indulge. Or just to impress the guests…. Print Chocolate Cherry Zucchini Cake Author: Angela @ Canned-Time.com Recipe type: Dessert   Moist and creamy all in one bite. This Chocolate Cherry cake gets it’s texture from grated Zucchini that will keep each bite tender and gooey. Serve with fresh fruit, a glass of nut milk or just grab a piece and go. Ingredients For the Cake: 2 cups grated zucchini + juice 2½ cups whole wheat flour ½ cup unsweetened cocoa (use natural unsweetened cocoa, NOT Dutch processed) 2 heaping teaspoons baking soda ½ teaspoon sea salt 1 teaspoon cinnamon 1½ cups organic granulated white sugar 2 Flax Eggs (2 Tbs. ground flax mixed with 4 Tbs. water) ¾ cup Vegan butter, melted (like Earth Balance brand) ½ teaspoon instant coffee or coffee substitute granules ½ teaspoon Liquid Cherry Stevia from NuNaturals…

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Vegan Shoo Fly Cake with Pomegranates

Vegan Shoo Fly Cake with Pomegranates

1 year ago – Vegan Sweet Potato Cheesecake Featured in the Sunday, Sept. 23 round up for Vegan MoFo, thanks! Anyone who’s familiar with South Eastern Pennsylvania in the United States will most likely boast about the traditions of the Amish and Mennonites.  Home-baked cakes and pies have their roots in the hard working people of this area of the U.S.   ‘Shoo-Fly Pie’ is said to have originated from the pools of molasses which form in the top of the pie while baking. The sweet smells of caramelizing sugars attract insects as they do the rest of us. A sweet treat, made a little fancier here with a sprinkling of pomegranate berries mixed in with the batter in drizzled on top. I wanted to add the pomegranate berries to add a little more nutrition to this treat.  It is just that:  a treat, not to be eaten so regularly that you’ve added a few pounds on along with the benefits of the pomegranates….maybe for a special get together with friends or to cheer up a friend with a small slice of delicious, moist, sugary cake? Print Vegan Shoo Fly Cake with Pomegranates Author: Angela @ Canned-Time.com Recipe type: Dessert Cuisine: Amish   Based…

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‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

And so it begins.  My full month of Vegan food and fun for ‘Vegan MoFo – 2013″  This should be fun! Well, if I had a maid and won the lottery it would be more fun but still…. And my theme this year will be…wait for it….RED FOOD.  Why? don’t know, but it is.  Well, red foods can be actually very healthy so we’ll say that’s why its my theme but it is really just a way to keep myself on course through all the recipes this month.  So many other Vegans have pledge to go crazy with me so be sure to check out the Vegan MoFo site for all the details.   Now on to my first Red Wonder Food. My Key Lime Red Raspberry Vegan Cheesecake is one of the first non-dairy desserts that I developed a few years back when I swore off milk and cheese.  It’s a cashew basic but I tried to spice it up some for the event this month with loads of fresh raspberries and a fist full of coconut flakes to top it off.  Believe me, the Key Lime plain is worth its weight in gold.  Well maybe not at today’s…

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Gluten Free Chocolate Chunk Blondies

Gluten Free Chocolate Chunk Blondies

  I’ve always wondered what the difference between ‘brownies’ and ‘blondies’ is.  Now I know, it’s just a little molasses.  Or Brown Sugar.     Creating a Vegan Blondie wasn’t too tricky, but this version is also Gluten Free so I was very pleased that it turned out moist and cakey.  Gluten free and I are not friends yet in the kitchen………..but we’re talking at least The flax ‘eggs’ worked well, I added both yeast and baking powder to make sure the batter had some lift.  And homemade brown sugar makes them as fresh as possible. I mixed up my first batch of brown sugar last year and am truly addicted to the difference from store bought.   If  you’ve never tried your own, here’s some details on how easy it really is to mix up and have fresh on hand anytime:         Homemade brown sugar makes up in about 5 minutes and only has two ingredients. You can make it dark or light, store it just like store bought and more importantly you’ll know what’s in it……….you can use the molasses of choice and sugar of choice for that matter.  Check here for more details.  It’s…

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No Bake Cocoa – Clementine Cheesecake

  I have a little voice inside me, maybe you do too most days, that tells me if I put fruit with my chocolate, it’s much better for my body?   These beautiful Clementine Oranges screamed out at my imagination to be paired up with a luscious dark chocolate….the cheesecake is just an excuse to hold the two together in a dessert.  After all, I can’t just plop a bunch of oranges down next to a chocolate bar and say – Enjoy Mom and Dad! I made up this cheesecake as an Anniversary present for Mom & Dad, their 60th.  Neither of them are Vegan, or dairy free for that matter so I really had to step up the flavors so no one would care if it was healthy or not once they took a bite.  Clementine Oranges are really lovely.  Sweet, juicy and 99% seed free!  So they are just perfect for juicing.  The skins are relatively thin but still easy to peel.  If you’ve never had them and don’t like cheesecake, give them a try just for their burst of orange and sweet.  Dark Chocolate speaks for itself.  No tricky adjectives needed…. No Bake Cocoa – Clementine Cheesecake…

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Chocolate Chip Scones with Vanilla Cream Glaze

 This past weekend, my husband and I  stopped by a wonderful little Vegan cafe / bakery, Sticky Fingers Bakery, in Washington D.C.   Along with buying up 4 different fabulous Vegan cupcakes,  we gobbled down a large ‘Sweet n Salty’ chocolate chip cookie.  The cookie was full of wonderful chunks of who knows what and the top was liberally sprinkled with coarse Himalayan sea salt.  Sooooo yummy that we sat on the bench outside and ate the cookie up in about 30 seconds.  I had to recreate this one!  As happens so many times when I start experimenting with ingredients in the kitchen, things often evolve into something that is not what I intended ending up with.  Yet, still a delicious result. Voila.  Chocolate Chip Scones with a mildly sweet Vanilla Cream Glaze.  So these were supposed to be cookies, but….whatever.  I’m sure with a little experimenting of your own, they could become a wonderful cookie as well.  But here we go with my scones for now….  I’ve never been very fond of scones that I can remember.  I  remember them as being dry and fairly tasteless.  These scones surprised me.  They have all the moisture of a dense, rich…

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Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

Ornament Cake Balls – Vegan, Gluten Free w/ Raw Options

I saw these adorable little ornaments while searching for some ‘cake pop’ ideas and had to give them a try.  I picked up some clearance ornaments at Michael’s Crafts for a $1, removed the top metal hooks from them and got to work making up a ‘raw’ batter for my pops. My quick and easy – delicious raw recipe came from Cara over at ‘Fork and Beans’.  Leave it to Cara to come up with a wonderfully nutritious version that tastes as good as it looks!  Check out her Raw Chocolate Cake Pops. After the dough balls firmed up in the freezer, I rolled a few in some sugar crystals and dipped others in melted chocolate. These cute little balls of sweet goodness would be perfect for a party tray or dessert centerpiece for holiday tables.  With all the sweet stuff around this month, you can pop one of these bites without much thought to it ending up on your hips. Store them in a sealed container in the freezer until you’re ready to decorate the tree! Definitely healthy fun food……… Enjoy 🙂

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