Coconut Cream Filled Strawberries are the good twin to the devilish chocolate filled strawberries that I made yesterday. They are light, fluffy, healthy-ish, and remain divine.
Spoon the cream from the can of coconut milk into a large mixing bowl, leaving the liquid behind.
Beat coconut cream, powdered sugar, cinnamon, and vanilla extract until whipped and fluffy with an electric hand mixer.
Fit a piping bag with the decorative tip of your chose (or just cut a hole in the corner of a zip lock bag). Fill about half way with your whipped cream.
Place the tip of the piping bag into the hulled strawberry and slowly fill. Be sure to finish with a swirl on top.
Most of all, enjoy your wonderful creation.
Other stuffed strawberries video recipes:
Cream Cheese Stuffed Strawberries
Stuffed Strawberries
Chocolate Dipped Stuffed Strawberries
About The Dessert A Day Project: After 20 years of continuous education, I want nothing more than to eat and play in sugar everyday. I mean, combine my love of health, pastry art, and digital media into one big creative outlet. The Dessert A Day Project is a 365 day personal and vegan food challenge to me, my hopes, my dreams, and my mental and physical health. I may win, I may lose, but there is only one way to find out.
About The Sweetest Vegan: After making the weight loss, turned healthy lifestyle, decision to go vegan, I became frustrated that I had to miss out on my beloved desserts. After searching, far and wide for tasty vegan sweets, I was often met with disappointment. So, I decided to take matters into my own hands and learn how to make my own vegan desserts. After becoming pretty good at the craft, if I must say so myself, I wanted to share my passion with the people of YouTube and the Internet. Although Vegan Dessert Vlogger was never on the results of my career quiz, I have found a future in my love of all things sweet and most things healthy. Through persistence, dedication, oven burns, and fallen cakes, I have earned full privileges of the YouTube Partnership Program and crowned one of YouTube’s Next Chefs. I am YouTube’s Vegan Pastry Chef. http://thesweetestvegan.com/about-the-sweetest-vegan/
Oatmeal has to be the healthiest comfort food ever. This simple oatmeal cookie recipe is perfect for weekday baking when you do not want to be in the kitchen for two hours but still want a yummy and delicious treat.
1/2 cup dairy-free, vegan butter
1 cup brown sugar
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
2 cups quick – cooking or old fashion oats
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup almond milk
Directions:
Preheat the oven to 400 degrees F and line two cookies sheets with parchment paper.
In a large bowl, cream together vegan butter, brown sugar, and vanilla extract with a wooden spoon.
In a separate medium size bowl, whisk together all purpose flour, old fashion oats, ground cinnamon, baking powder, and salt.
Stir the dry ingredients into the wet ingredients using a wooden spoon. Add in almond milk, and continue to stir until well combined.
Scoop the cookie dough onto the prepared baking sheets about two tablespoons at a time. Leave about two inches between each cookie.
Bake the oatmeal cookies for about 10 minutes, turning half way through the baking time. When done, the cookies will be a pale tan color, but the bottom edge will be a golden brown.
About The Sweetest Vegan:
Have your cake, decorate it, and eat vegan too! The Sweetest Vegan has such an insatiable appetite for vegan desserts, pastry, and sugar art; she decided to share her recipes and techniques with the world. Learn how to enjoy the vegan lifestyle through bubbly baking how to videos and easy-as-pie decorating tips.
I hope that my Vegan Oatmeal Cookie demonstration helped you, but if it did not, here are some other Oatmeal Cookies recipes sure to fix your sweet tooth.
Chewy Oatmeal Cookies
Easy Oatmeal Cookie Recipe
Oatmeal Cookies Recipe Demonstration
Julie’s Best Oatmeal Cookies
How to make Homemade Oatmeal Raisin Cookies
http://www.youtube.com/watch?v=FjuTtovvcFo
Mango Sticky Rice inspired the flavor behind the Love Peace Skeet and Cheese Cupcakes that I concocted last year for Timothydelaghetto. I never actually made the Mango Sticky Rice and have no clue what it taste like. I have decided to change that truth, and dare to make the naturally vegan and gluten free Thai dessert, Mango Sticky Rice. It should be delicious since I love mango, rice, and coconut, so let’s give it a try.
Other Sweet Mango Coconut Sticky Rice video recipes:
THAI FOOD Sweet Sticky Rice with Mangos – Egeefay
ShowMeTheCurry Thai Sticky Rice with Mango – Thai Dessert Recipe Video
Larprom Sticky Rice Mango Dessert
About The Dessert A Day Project: After 20 years of continuous education, I want nothing more than to eat and play in sugar everyday. I mean, combine my love of health, pastry art, and digital media into one big creative outlet. The Dessert A Day Project is a 365 day personal and vegan food challenge to me, my hopes, my dreams, and my mental and physical health. I may win, I may lose, but there is only one way to find out.
About The Sweetest Vegan: After making the weight loss, turned healthy lifestyle, decision to go vegan, I became frustrated that I had to miss out on my beloved desserts. After searching, far and wide for tasty vegan sweets, I was often met with disappointment. So, I decided to take matters into my own hands and learn how to make my own vegan desserts. After becoming pretty good at the craft, if I must say so myself, I wanted to share my passion with the people of YouTube and the Internet. Although Vegan Dessert Vlogger was never on the results of my career quiz, I have found a future in my love of all things sweet and most things healthy. Through persistence, dedication, oven burns, and fallen cakes, I have earned full privileges of the YouTube Partnership Program and crowned one of YouTube’s Next Chefs. I am YouTube’s Vegan Pastry Chef. http://thesweetestvegan.com/about-the-sweetest-vegan/
Brownies have always been on of my favorite sweet treats. Not to get all nostalgic, I remember making them with my Mom as a little girl. We would always use the box mixes though, but they were sugary sweet and delicious. I would eat brownie a la mode (with ice cream), con leche (different language, with milk), or just plain. Chocolate is not my favorite sweet and neither is cake, but brownies, made right, are just something I could not and can not resist. After finding much success hiding beets in red velvet cake (http://youtu.be/5_0n1AmCTLo), black beans in brownies do not sound bad at all.
Ingredients:
15 ounces canned black beans, drained and rinsed
2 whole bananas (regular size)
1/2 cup agave nectar
1/4 cup unsweetened cocoa powder
1/2 tablespoon cinnamon
1 teaspoon vanilla extract
2/3 cup quick cooking oats
1/2 cup walnuts (optional)
1/4 cup semi-sweet chocolate chips (optional)
Directions:
Preheat the oven to 350 degrees Fahrenheit and lightly grease an 8 by 8 inch pan.
Place black beans, bananas, agave nectar, cocoa powder, cinnamon, and vanilla extract into a food processor or blender. Blend until smooth.
Move the wet ingredients to a large mixing bowl and fold in oats; as well as walnuts and chocolate chips if you opted for the extra fun.
When the oats, and other ingredients, are evenly distributed throughout the batter, pour the brownie batter into the prepared square pan.
Bake black bean brownies for about 30 minutes or until a toothpick can be inserted in the center comes out clean.
Allow the brownies to cool in pan on a before slicing. You may have to employ a protection system to keep you family and friends, or yourself, from devouring too soon.
This vegan, healthy, gluten free, oh so magnificent black bean brownies recipe was adapted from Happy Herbivore http://happyherbivore.com/recipe/vegan-blackbean-brownies/
and http://www.youtube.com/watch?v=NvLRjQSHZTc
Other Black Bean Brownies Video Recipes:
DitchingDiets Black Bean Brownies
YoyoMax12 Black Bean Blender Brownies (Gluten Free)
RocyBarragan Chocolate Black Bean Brownies
About The Dessert A Day Project: After 20 years of continuous education, I want nothing more than to eat and play in sugar everyday. I mean, combine my love of health, pastry art, and digital media into one big creative outlet. The Dessert A Day Project is a 365 day personal and vegan food challenge to me, my hopes, my dreams, and my mental and physical health . I may win, I may lose, but there is only one way to find out.
About The Sweetest Vegan: After making the weight loss, turned healthy lifestyle, decision to go vegan, I became frustrated that I had to miss out on my beloved desserts. After searching, far and wide for tasty vegan sweets, I was often met with disappointment. I decided to take matters into my own hands and learn how to make my own vegan desserts. After becoming pretty good at the craft, if I must say so myself, I wanted to share my passion with the people of YouTube and the Internet. Although Vegan Dessert Vlogger was never on the results of my career quiz, I have found a future in my love of all things sweet and most things healthy. Through persistence, dedication, oven burns, and fallen cakes, I have earned full privileges of the YouTube Partnership Program and crowned one of YouTube’s Next Chefs. I am YouTube’s Vegan Pastry Chef. http://thesweetestvegan.com/about-the-sweetest-vegan/
Tag you are it!
Copy and Paste the questions and make your own video if you are vegan or vegetarian! (ps, I think my teeth are a little bit purple from the wine….ooops!)
How long have you been vegan?
When did you become vegan?
where you vegetariam before becoming vegan?
What did your family think?
Have you had any resistance from friends or family?
Is it hard not eating meat?
What are some of your favourite foods?
What are your favourite treats?
Do you spend more or less of food since being vegetarian or vegan?
Will you raise your children (if applicable) vegan?
Never had Jam Thumbprint Cookies growing up, but since becoming a vegan baker, I see Jam cookies everywhere. They are some of the cutest little cookies I ever seen and I believe they can easily be made vegan.
Ingredients:
1/2 cup vegan butter
3/4 cup raw sugar
1/4 cup apple sauce
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup dried coconut flakes
1/2 cup strawberry jam
Directions:
Preheat the oven to 350 degrees Fahrenheit. Lightly grease a cookie sheet or cover it with parchment paper.
Using an electric hand mixer, cream together vegan butter and raw sugar. Once combine, mix in applesauce and vanilla extract.
To a separate bowl, sift together all purpose flour, baking powder, and salt. Then stir in dried coconut flakes.
Add half of the flour mixture to the wet ingredients and stir until combined, then add the rest of the flour mix and stir until uniform cookie dough forms.
Roll the cookie dough into balls about an 1 1/2 inch wide or use a cookie scooper and place cookie dough ball on prepared cookie sheet about 2 inches apart.
Use your thumb to create a well in each dough ball. This should slightly flatten it and prepare a place for the jam.
Put a small amount of jam into each well, no more than a teaspoon.
Bake cookies for 10 minutes. When they are done baking, they should be puffed and slightly browned.
Allow to cool of a cooling rack, serve, and enjoy.
Making a lasagna was way easier than I thought it would be. The key is to not over-boil the noodles. From there, make a tasty sauce and put whatever the heck you want in it!
Happy Pi Day. To commemorate 3.14 we are going to make an Apple Pie. I love Pie so I think Pi Day may just be my new favorite holiday.
Attribution: This recipe was vegan-ized and personalized based on Moms Who Think Apple Pie Recipe http://www.momswhothink.com/pie-recipes/apple-pie-recipe.html
Ingredients for Pastry Dough:
2 cup unbleached all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons vegan butter, chilled and diced
6 tablespoons vegetable shortening
6 tablespoons ice water
For Apple Filling:
4 pounds or 8 cups apples (Granny Smith), peeled, cored, and sliced
2 tablespoons lemon juice
1 cup brown sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons + 1 tablespoon vegan butter, melted
1 tablespoon almond milk
Directions:
Preheat oven to 425 degrees F.
Whisk together flour, 1/2 teaspoon sugar, and salt in a large bowl. Add in small pieces of vegan butter. Use a fork to cut the vegan butter into the flour until it forms a coarse cornmeal mixture.
Mix in water a little at a time and toss with hands until you are able to form the dough into a ball.
Create 2 round disk of equal size with the dough and place it in the freezer until needed (no more than 30 minutes).
In a large bowl, toss apple slices with lemon juice.
Add brown sugar, flour, cinnamon, and nutmeg to the bowl and toss again until apples are well coated.
Place one pie dough disk onto floured parchment paper.
Line a 9 inch pie round with 1 pie dough crust and arrange apples inside.
Roll out the dough to a 12 inch circle measured across and repeat for the second pie crust round.
Slice 2 tablespoons of vegan butter into small pieces and dot atop the apples.
Place the second pie dough crust on top of the pie filling and cuts slits for ventilation.
Seal the edges by pressing the two pie dough crust together. Any crust hanging an inch or more over the pie pan edge should be removed with a knife as excess. Tuck the remaining crust beneath itself so that it fits neatly around the rim.
Use the excess dough to create a Pi symbol. Place Pi symbol on top of the pie.
Melt 1 tablespoon of vegan butter and mix with almond milk. Brush melted vegan butter and almond milk over the top crust.
Bake the vegan apple pie at 425 degrees F for 15 minutes.
Reduce the heat to 350 degrees F and bake 40-45 minutes more until the crust is golden brown and you can hear to filling bubbling.
Do not burn your tongue trying to devour this masterpiece. Allow it too cool slightly before giving in to temptation.
About The Sweetest Vegan:
Have your cake, decorate it, and eat vegan too! The Sweetest Vegan has such an insatiable appetite for vegan desserts, pastry, and sugar art; she decided to share her recipes and techniques with the world. Learn how to enjoy the vegan lifestyle through bubbly baking how to videos and easy-as-pie decorating tips.
I hope my Vegan Apple Pie demonstration helped you, but if it did not, here are some other apple pie, tart, and galette videos to show you how to make the perfect apple treat for Pi Day.
You can never go wrong with chocolate cupcakes. So when one of my classmates bid on my vegan treats in the schools silent auction fund raiser, that is exactly what I offered to bake her. The problem is that with doing the show, I do not really get a chance to bake for leisure so even though I already have a vegan chocolate cake video, I’ll have to have vegan chocolate cupcakes too.
Attribution: This recipe was personalized based on Vegan Chocolate Cake by HilahCooking https://www.youtube.com/watch?v=BchO7KLGKYU
Ingredients for cupcakes:
1 1/2 cup Flour
1 cup Sugar
1/3 cup Cocoa Powder
1 tsp Baking Powder
1/2 tsp Salt
1 cup Water
1/2 cup Oil
1/4 cup Almond Milk
1/4 cup applesauce
1 tbsp Vinegar
2 tsp Vanilla extract
Ingredients for chocolate buttercream
1/2 cup vegetable shortening
1/2 cup vegan butter
4 cups powered sugar
1 cup cocoa powder
1 tsp vanilla extract
3 – 6 tablespoons almond milk
Directions
Pre-heat oven to 375 degrees
In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
In a separate large bowl, whisk together water, oil, almond milk, vinegar and vanilla extract.
Mix wet and dry ingredients until well combine.
Use an ice cream scooper to evenly distribute the batter into a cupcake tin that has been lined with baking papers.
Bake for 20 minutes.
When the vegan chocolate cupcakes are completely cooled , frost with buttercream or ganache, top with strawberries, and serve. I hope you me video on how to make vegan chocolate cupcakes was helpful, but if you want more tutorials here are some good ones I found:
Tish’s Kitchen: Vegan Chocolate Cupcakes
https://www.youtube.com/watch?v=H7YwB09BOhI
Learn to Make Vegan Chocolate Cupcakes
https://www.youtube.com/watch?v=uiG_z-P3HvI
vegan chocolate cupcakes made AWESOME
https://www.youtube.com/watch?v=HBnZzGNukfc
About The Sweetest Vegan:
Have your cake, decorate it, and eat vegan too! The Sweetest Vegan has such an insatiable appetite for vegan desserts, pastry, and sugar art; she decided to share her recipes and techniques with the world. Learn how to enjoy the vegan lifestyle through bubbly baking how to videos and easy-as-pie decorating tips.
This chocolate cake is so moist and chocolatey, no one will know that it’s also cholesterol-free! Ingredients below.
Please subscribe: http://youtube.com/hilahcooking
More info at http://hilahcooking.com
http://www.facebook.com/hilahcooking
If you are reading this, and you are not vegan, you might be be thinking, “Vegan cake is healthy and gross. Where’s the chocolate funhouse of fat?!” If that is you, and your head is turning red and your neck is getting veiny, please let me assure you: This cake rivals the greatest sponge cakes known to my mouth.
Ingredients
* 1 1/2 cups flour
* 1 cup sugar
* 1/3 cup cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt (optional)
* 1 cup water
* 1/4 c oil
* 1 tablespoon vinegar (I used apple cider vinegar; use whatever)
* 2 teaspoons vanilla
Preheat oven to 375F.
Grease an 8″x8″ square pan and put some parchment paper on the bottom if you have it (if you don’t, then plan on serving the cake directly out of the pan).
Sift the dry ingredients together.
Whisk the wet ingredients together.
Add the wet to the dry and mix well. Pour into the pan and bake 30 minutes, or until a toothpick inserted in the center comes out clean. Easy peasy.
Let it cool at least 30 minutes before icing.
To remove it if you have lined the pan with paper, run the blade of a butter knife around the edges to loosen it, then invert your serving platter over the top and, holding the pan tightly to the platter, flip the whole mess upside down and cross your fingers that it all stays together.
Lift the pan off to reveal a perfectly centered, perfectly baked, vegan chocolate cake, ready for icing.
Coconut Cream Filled Strawberries are the good twin to the devilish chocolate filled strawberries that I made yesterday. They are light, fluffy, healthy-ish, and remain divine. 
Oatmeal has to be the healthiest comfort food ever. This simple oatmeal cookie recipe is perfect for weekday baking when you do not want to be in the kitchen for two hours but still want a yummy and delicious treat.
Mango Sticky Rice inspired the flavor behind the Love Peace Skeet and Cheese Cupcakes that I concocted last year for Timothydelaghetto. I never actually made the Mango Sticky Rice and have no clue what it taste like. I have decided to change that truth, and dare to make the naturally vegan and gluten free Thai dessert, Mango Sticky Rice. It should be delicious since I love mango, rice, and coconut, so let’s give it a try.
Brownies have always been on of my favorite sweet treats. Not to get all nostalgic, I remember making them with my Mom as a little girl. We would always use the box mixes though, but they were sugary sweet and delicious. I would eat brownie a la mode (with ice cream), con leche (different language, with milk), or just plain. Chocolate is not my favorite sweet and neither is cake, but brownies, made right, are just something I could not and can not resist. After finding much success hiding beets in red velvet cake (http://youtu.be/5_0n1AmCTLo), black beans in brownies do not sound bad at all.
Tag you are it!
Never had Jam Thumbprint Cookies growing up, but since becoming a vegan baker, I see Jam cookies everywhere. They are some of the cutest little cookies I ever seen and I believe they can easily be made vegan.
http://fitfortwo.tv
Happy Pi Day. To commemorate 3.14 we are going to make an Apple Pie. I love Pie so I think Pi Day may just be my new favorite holiday.
You can never go wrong with chocolate cupcakes. So when one of my classmates bid on my vegan treats in the schools silent auction fund raiser, that is exactly what I offered to bake her. The problem is that with doing the show, I do not really get a chance to bake for leisure so even though I already have a vegan chocolate cake video, I’ll have to have vegan chocolate cupcakes too.
This chocolate cake is so moist and chocolatey, no one will know that it’s also cholesterol-free! Ingredients below.