Scraps and Snippets ~ Pirate Scotcheroos

Argh. I love me some salty with me sweet. These salty bars will knock the parrot right off your shoulder, matey. 

You know the classic Scotcheroo recipe? There are several out there. Here's a new vegan (check your ingredient labels to be sure) sweet and salty version for you. 

Let's just say these are tasty. 

3 Cups krispie or flaky cereal of choice 

2 1/2 Cups chopped/crushed pretzels

1 Cup sugar

1 Cup light corn syrup (I'm thinking brown rice syrup would work as well)

1 1/2 Cup peanut butter

2 Cups chocolate chips (or if you want to spring for dairy free butterscotch you can go 1/2 and 1/2)

1/4 to 1/3 Cup peanut butter

Grease a 9 x 13.

Place sugar and corn syrup in a large sauce pan. Stir until the sugar begins to melt and mixture begins to boil. Add peanut butter, remove from heat and stir well until mixed. Pour in cereal and crushed pretzels and stir until cereal is coated. Pour and press mixture into pan. 

Using a double boiler (or a smaller pan sitting on top of another with water set over a medium flame) place peanut butter in the upper pan and add chips. Stir frequently until melted. Pour and spread over bars. Let sit at least a half hour then cut into squares. 

Scribbles and Scrambles ~ Bake-A-Fun

My weekend agenda included an epic baking marathon. 

We made Crack Bars and Vegan Butterfingers and mint meltaways and Gooey Pecan Bars. 

And then we just went off the road and started looking through cookbooks and on line for more recipes to make. Whoopie Pies ended up being perfect. Pecan Brittle ended up becoming Turtle balls dipped in chocolate due to bit too short in the boiling department. The fail I couldn't save was Chocolate Crinkle cookies. See photo. This dough was to chill for 8 hours. Well, we didn't have that so it got 3. 

I held the flattened solid sheet of cookies up and asked & if she wanted an 8 x 11 sheet of cookies for any gifts. Then we laughed like maniacs because we had entered the cookie mania phase and had consumed a few morsels of sugar.  

Scraps and Snippets ~ Peanut Butter Brownies

Peanut Butter Brownies

5 TBSP coconut oil or Earth Balance butter substitute

5 TBSP peanut butter

1 1/3 Cup sugar
2 TBSP egg replacer (I usedEner-G DIY homemade)
6 TBSP water or non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2/3 Cup cocoa
1 2/3 Cup flour
1/3 chocolate chips

Preheat oven to 350. Grease a 9 x 13. Mix butter substitute or coconut oil, peanut butter and sugar until blended. Add cocoa, egg replacer and water/milk, vanilla and mix well, add salt, baking powder and vanilla and stir. Pour in flour and mix. It will be thick and more like cookie dough. Press into pan.

CARAMEL TOPPING LAYER

4 TBSP Earth Balance or coconut oil

4 heaping TBSP peanut butter
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY recipe)
6 TBSP non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 /3 Cup flour
2/3 Cup chocolate chips

1 Cup Oatmeal
1 Cup chopped salted peanuts


Cream the sugar, coconut oil, peanut butter, milk and egg replacer. Add baking powder and salt and mix well. Add vanilla and stir. Stir in flour until blended and finally add the chocolate chips, peanuts and oatmeal.

Plop caramel/chocolate chip layer on top of brownies.

Bake 35-38 minutes.

Scraps and Snippets ~ Snickerdoodle Blondies

Snickerdoodle Blondie

1/2 Cup plus 1 TBSP room temperature coconut oil
2/3 Cup sugar
2/3 Cup brown sugar
2 TBSP egg replacer (I used an Ener-G DIY recipe)
6 TBSP non-dairy milk
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla
2 2/3 Cup flour

Additionally, 1 TBSP brown sugar, 1 TBSP sugar and 1/2 teaspoon cinnamon. 

Cream coconut oil and sugar. Add baking powder, salt, egg replacer, cinnamon and mix well. Add milk and vanilla and stir completely. Pour in flour and stir well. 

Grease a 9 x 13 and press dough/batter into pan. 

Mix the cinnamon and sugar together. Sprinkle the sugar mixture over the dough. 
Bake for 30 minutes. 

Scraps and Snippets ~ Smore Surprise Brownie Bites

Smore Surprise Brownie Bites


1 and 1/2 sticks Earth Balance (3/4 Cup or 3/4 Cup coconut oil)
1 1/3 Cup sugar
2 TBSP egg replacer (I used homemade EnerG)
6 TBSP water or non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2/3 Cup cocoa
1 2/3 Cup flour
1/3 chocolate chips
Approx 2 vegan friendly graham crackers broken into about 1 inch squares/sections

These aren't the brownies, just wanted to show you what they looked like.
We ate them...oops

Approx 4-5 large Dandies marshmallows cut (scissors worked well) each marshmallow into 6 to 8 pieces.

Cream the sugar, coconut oil, milk and egg replacer. Add baking powder and salt and mix well. Add vanilla and stir. Stir in cocoa and then flour until blended.

Preheat oven to 350. 

Using one of those brownie pans with the dividers, mini cupcake tins or a silicone pan with 20 squares in it, or a large cookie sheet lightly grease which ever item or combination you choose to use. 

I made mine in a 20 count silicone pan and baked them for 14-16 minutes which would be about right for mini-muffin tins. Here's what I did. I pressed a walnut sized piece of dough into my little squares. Then I placed a chunk of graham cracker and marshmallow on top of dough. Another walnut sized section of dough pressed over the top.

If using  a cookie sheet for bake for about 12 minutes. I would roll out a walnut sized ball of dough flat, then top with the graham cracker and marshmallow and fold dough over to cover the amore treats. If using the sectioned brownie pan you might need 30 minutes.

Makes about 3 dozen.

Scraps and Snippets ~ Caramelly Chocolate Chip Double Layer Brownies

Caramelly Chocolate Chip Double Layer Brownies (These aren't healthy on any front...but they are delicious!!!!) 

1 and 1/2 sticks Earth Balance (3/4 Cup or 3/4 Cup coconut oil)
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY homemade)
6 TBSP water or non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2/3 Cup cocoa
1 2/3 Cup flour
1/3 chocolate chips

Preheat oven to 350. Grease a 9 x 13. Mix Earth Balance and sugar until blended. Add cocoa, egg replacer and water/milk, vanilla and mix well, add salt, baking powder and vanilla and stir. Pour in flour and mix. It will be thick and more like cookie dough. Press into pan. Bake for 23-26 minutes. I believe I'll try it in an 8 x 11 and bake it for 10 minutes more and see how it does in a thicker brownie.

CARAMEL TOPPING LAYER

1/2 Cup plus 1 TBSP room temperature coconut oil (or Earth Balance)
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY recipe)
6 TBSP So Delicious vanilla or original coconut milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 /3 Cup flour
2/3 Cup chocolate chips1 Cup Oatmeal
1 Cup chopped pecans (or other nuts or none at all) 


Cream the sugar, coconut oil, milk and egg replacer. Add baking powder and salt and mix well. Add vanilla and stir. Stir in flour until blended and finally add the chocolate chips and oatmeal. 

Plop caramel/chocolate chip layer on top of brownies.

Bake 35-38 minutes.

Scraps and Snippets ~ Smores Cookies ... Vegan

 Smores Cookies (Vegan)  

Makes about 60 cookies

1 Cup coconut oil

1 3/4 Cup sugar

1/2 Cup agave or maple syrup

6 TBSP nondairy milk

1 tsp vanilla

1 Cup cocoa

2 3/4 Cup flour

1 tsp baking soda

1/4 tsp salt

Smores Topping

2/3 Cup crushed/broken graham crackers or graham cereal (check for vegan ingredients)

2/3 Cup chocolate chips (check ingredients)

10-12 large Dandies (vegan marshmallows) chopped/ripped into small pieces, about 8 per marshmallow.  Preheat oven to 350.   Crush grahams and rip up marshmallows and mix those with the chocolate chips in a bowl.   In a larger bowl mix the coconut oil, syrup, sugar, vanilla and milk until well mixed

. Add the baking soda, salt and cocoa and mix very well. Add flour and stir dough. Then roll dough into balls about the size of a walnut. Stick the ball into the marshmallow bowl and press a mixture of at least one piece of marshmallow and some graham crumbs into the cookie dough and place onto an ungreased cookie sheet. Bake at 350 for 10 minutes. 

Scraps and Snippets ~ Peanut Crunch Fudge Bars

Xta-Warning…evil peanut recipe.

Crust:

1 Cup coconut oil melted
3 Cups flour (I used whole wheat pastry)
4 TBSP milk of choice
1/3 Cup loose pack brown sugar
1 tsp salt.

Mix it all together and form it into two balls. Grease the sides of an 8 x 11 and press one of the balls into the bottom of the pan. Save the other ball or freeze it for later. Or 1/2 the recipe if you are a fun hater.
Preheat oven to 350.
Filling:


In a bowl combine:

3/4 Cup brown sugar
3/4 Cup brown rice syrup (corn syrup would likely work just fine, as would honey)
1/4 Cup milk of choice or water
1 TBSP of Ener G (or cornstarch or arrowroot would probably work)
1/2 TBSP vanilla
1/4 tsp salt

Stir well.

Add 1 1/2 Cups chocolate chips
1 1/2 Cups peanuts

1/2 Cup crushed peanuts
Stir. Pour over crust.

Bake for 35 minutes at 350. Let cool and serve. If you keep it in the fridge you will lose a tooth so let it get back to room temperature before serving to guests.

Scraps and Snippets ~ German Chocolate Yum Bars

I have this need to experiment. So why not just feed that need. Right? I wanted to make pecan pie for Thanksgiving but not just any pecan pie. Oh no. How about a pecan pie with chocolate and coconut and let's see, isn't that what German chocolate is? Caramel, coconut, chocolate and pecans. Yup. 

My pie didn't look real hot. The caramel bubbled over in the oven. UGH. Fortunately I had been lazy and left a cookie sheet on the bottom oven rack and it caught the drips. Yes. There are benefits to taking the lazy route sometimes. Anyhoo. I thought I'd try this again in bar format. It still bubbled and grew but didn't pour out over the 8 x 11 pan. I'd suggest the cookie sheet trick just in case though. 

The crust makes two. So either stay tuned for tomorrow's recipe or freeze half, or double the filling and gorge yourself. So delicious. 

Crust: 

1 Cup coconut oil melted
3 Cups flour (I used whole wheat pastry)
4 TBSP milk of choice
1/3 Cup loose pack brown sugar
1 tsp salt. 

Mix it all together and form it into two balls. Grease the sides of an 8 x 11 and press one of the balls into the bottom of the pan. Save the other ball or freeze it for later. Or 1/2 the recipe if you are a fun hater. 

Filling: 

Toast a 1/2 Cup of coconut. (put on cookie sheet, place in 350 degree oven, heat for 10 minutes, stir, put back in for 5. Is it golden and fragrant? Good, if not, put it back in for a few more minutes til it is. Set aside.

In a bowl combine: 

3/4 Cup brown sugar
3/4 Cup brown rice syrup (corn syrup would likely work just fine, as would honey)
1/4 Cup milk of choice or water
1 TBSP of Ener G (or cornstarch or arrowroot would probably work)

1/2 TBSP vanilla
1/4 tsp salt

Stir well.

Add 1 1/2 Cups chocolate chips
1 1/2 Cups pecans or pecan pieces
1/2 Cup shredded coconut
Stir. Pour over crust. 

Sprinkle with the toasted coconut. Bake for 35 minutes at 350. Let cool and serve. (Can be served warm but it firms up better as it cools. If you keep it in the fridge you will lose a tooth so let it get back to room temperature before serving to guests. 

Scraps and Snippets ~ Social Media Recipe ~ Veganized Peanut Butter Cup Haystacks...

My friend posted a recipe on her Facebook recently. And this stupid recipe was a tough one for me to avert my eyes from. (I believe that sentence breaks at least two rules of grammar...) Anyhoo. Peanut Butter Cups are probably my most missed non-vegan candy. There are vegan versions. Thank you, Justin's. But, they are like triple the price of the classic orange and yellow plastic ensconced confection.

This recipe called for 4 peanut butter cups. (uh that's $6.00 in Justin's) krispy rice cereal, butter and peanut butter. Simple.

But could they be made without the cups, butter and with a few change ups? 

Yes. Deliciously. Rich, satisfying, totally scratches the peanut butter itch.

Here's the recipe.

 Peanut Butter Cup Piles

1 and 1/4 Cups vegan chocolate chips (ghiradelli etc. )

3 TBSP coconut oil (Earth Balance) 

7 TBSP peanut butter (Earth Balance)

2 TBSP powdered sugar (vegan) or Arbonne vanilla protein powder (another could work, but it needs to be palatable to drink and whey/dairy free)

6 Cups krispy rice cereal, puffed rice cereal or a combo of the two.

Melt peanut butter and coconut oil. Turn off or lower heat and add the chocolate chips. When they melt turn off the heat if it has been on and add powdered sugar or protein powder and stir until mixed. Add the rice cereal and drop by spoonfuls onto waxed paper on cookie sheets or a container that will fit in your fridge. This recipe makes about 30 cookies. They should be refrigerated until they set up. And kept cool so they don't get fragile. 

Scraps and Snippets ~ Chocolate Peanut Butter Protein Cookies Chocolate Chip Protein Cookies

Chocolate Peanut Butter Protein Cookies

350 oven. Makes approx 4 Dozen cookies

1/2 Cup peanut butter

1/4 Cup Earth Balance

1 Cup brown sugar

2 TBSP ground flax seed

1/3 Cup non-dairy milk of choice

2 tsp vanilla

1 1/2 tsp baking powder

1/2 Cup Arbonne chocolate protein powder

1 Cup oatmeal (quick or old fashioned, more texture with old fashioned)

1/3 Cup cocoa

1/3 Cup whole wheat pastry flour

1 Cup dark chocolate chips

Mix all together in the order listed and blend/stir well so ingredients are all incorporated. You may have to use your hands, the dough might be crumbly depending on how heavy your peanut butter is, mine was fairly juicy. If you are really concerned add an additional TBSP or two of milk.

Chill dough for 1 hour. 

Scoop dough in walnut sized balls and either place on greased cookie sheet in scoops for rounded bite-sized cookies or flatten and place on cookie sheet for flatter cookies (again, the dough might be crumbly but should press together). Bake for 12 minutes. These are great served at room temperature but are best stored in the refrigerator. 

Scraps and Snippets ~ Chocolate Chip Protein Cookies

Protein and fiber filled cookies...how good can these be? Not tasty at all, right? They have to taste healthy and not even be the bit tempting. 

Wrong. 

These are so tasty I believe I'm not going to make any other version, ever. Why would I? They are satisfyingly chewy and crisp. Just enough sweet and just enough fat to make for a melt-in-your-mouthfeel. I imagine you could use another brand of protein powder with the same or similar results. I happen to sell Arbonne and am a fan of their Vegan certified protein powder. In addition these have omegas from the flaxseed and fiber from the flax, whole wheat pastry flour and oatmeal. 

Chocolate Chip Protein Cookies

350 oven. Makes approx 4 Dozen cookies

1/2 Cup coconut oil

1/4 Cup Earth Balance

1 Cup brown sugar

2 TBSP ground flax seed

1/3 Cup non-dairy milk of choice

2 tsp vanilla

1 1/2 tsp baking powder

1/2 Cup Arbonne vanilla protein powder

1 Cup oatmeal (quick or old fashioned, more texture with old fashioned)

1 Cup whole wheat pastry flour

1 Cup dark chocolate chips

Mix all together in the order listed and blend/stir well so ingredients are all incorporated. 

Chill dough for 1 hour. 

Scoop dough on greased cookie sheet. Bake for 12 minutes. These are great served at room temperature but are best stored in the refrigerator. 

Scraps and Snippets ~ Good Idea, Nearly Delish Fail...

Tasty idea that almost, almost made it to a top ten list. 

I need to work on the crust of this bad boy. But. I'll share the idea. If you love smores, you might want to work on your own crust. 

You could use the whole crushed graham crackers, a little bit of Earth Balance, pressed into a 9 x 13 pan. Or cookie dough of your choice baked until done. 

Then dump 1 1/2 or 2  cups of chocolate chips over the crust and allow them to soften from the heat of the crust. (If you don't bake the crust, you might want to melt the chips with a TBSP of coconut oil or peanut butter and pour over the crust. Use a bag of Dandies marshmallows. Cut each one in half (I used the standard sized bag and the large size of marshmallows if they come in other sizes...) 

Toss the marshmallows onto the chocolate and press down. Stick under the broiler and toast them until they turn golden and start to melt. 

Cool for ten minutes or so. Then cut into bars.  

Scraps and Snippets ~ Lemon Chia Bars (Vegan)

Lemon Bars

8 x 11 30 to 35 minutes 350

1 1/2 Cup whole wheat pastry flour

1 1/2 tsp baking powder

1/2 tsp salt

3 flax eggs (4 TBSP water, 2 TBSP milk)

1 Cup sugar

2 TBSP EB

1 tsp vanilla

1/2 tsp almond extract

1/3 Cup lemon juice

1 tsp lemon juice

1/2 Cup coconut oil

Zest of one lemon

1 TBSP chia seed

Glaze 

1 Cup powdered sugar

2 TBSP milk

1 teaspoon lemon juice

two drops almond extract

additional chia seeds, 1 tsp or so.

Bake 30 minutes, or until set up. Pour glaze over bars and let cool. 

Scraps and Snippets ~ Peanut Butter Crack Bars

A recipe fail that turned into a delicious, addictive candy cookie. 

I attempted to tweak a toffee recipe into a Vegan version with an extra tweak. 

Yeah. These aren't toffee. And they are oh so good. Addictive actually. 

Grease a cookie sheet with a rim. Preheat the oven to 350.

Fill the cookie sheet with saltine crackers. (40 squares, approximately a sleeve.)

1/2 Cup peanut butter
1/2 Cup coconut oil
1 Cup brown sugar

Put in a saucepan. Mix and stir over medium heat. Bring to a boil. Boil for three minutes. 

Dump and spread over the crackers. Place the cookie pan in the oven for 5 minutes. 

Remove the pan.

Using the same sauce pan melt and combine:

1/2 Cup peanut butter
1 and 1/2 Cups chocolate chips

Pour over peanut butter crackers. Sprinkle the chocolate with salt. Just a few shakes. 

In a clean pan dump 1/2 Cup crushed peanuts and heat until fragrant. When heated add 1 TBSP sugar and 1/2 teaspoon salt. Stir until sugar melts and begins to stick to peanuts.

Sprinkle peanut mixture over chocolate layer. 

Place the pan in the fridge until completely cooled. When chilled through use a pizza cutter and cut diagonally so the pieces are bite sized. Keep in the fridge. 

Scraps and Snippets ~ Gingerbread Nachos ~

Gingerbread Nachos

I've included some easier store bought suggestions to substitute for the homemade version if you aren't a big fan of cooking and mixing. But it's as easy as making Christmas cookies. And of note, the homemade cookies and dips are lower in fat and contain healthier ingredients than standard holiday fare. Win. Win.

This recipe will feed lots of nibblers. (at least a dozen unless they are starved and this is the only thing you are offering them.) :  ) 
Gingerbread Men

(If you want to take a shortcut any vegan ginger or cinnamon cookies will do. In addition each of these dips would taste great on apple slices and pretzels so put those out as well.
These little guys are pretty simple to make.

Prep two to three cookies trays with coconut oil, spray or butter. Preheat oven to 350.

1/2 Cup coconut oil or non-dairy butter
1/2 Cup applesauce
1 Cup brown sugar (if you are a big fan of sweet add an additional 1/4 cup, these are not overly sweet but kids and adults alike liked them with the recipe as written.) (Also, you will use additional brown sugar as you roll out the cookies.)
6 TBSP molasses
3/4 teaspoon baking soda
1 teaspoon cream of tartar
3 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 and 1/2 teaspoons of almond extract (can sub vanilla)
4 Cups flour (I used whole wheat pastry flour).

Combine room temperature oil/non-dairy butter and applesauce, add spices, soda and tartar and mix well. Add sugar and molasses and combine until completely incorporated. Stir in extract and mix. Finally add the flour and mix well. Chill for ten minutes. Grab about a 1/3 of the dough and roll it between two sheets of waxed paper to slightly thicker than pie dough or equivalent to sugar cookie dough. Sprinkle the dough with brown sugar. Cut out shapes with cookie cutters. Bake at 350 for 10 minutes. Remove from oven and let rest 1 minute. Remove to cooling rack. Reroll cookie dough for another batch. If the dough starts to get sticky refrigerate for another 5 minutes or so. This will make 50-60 cookies depending on size. This batch made about 50 3 x 2 inch gingerbread and 20 1 and 1/2 x 1 inch mini guys.

Nacho Dips (There are five)

The Cran-Orange Dip and the Cinnavanilla Dips are as follows:

You combine the first three ingredients in a food processor and then divide that in half.

1 Can drained white (canelli/navy/white) beans (If you soak and cook your own 1 2/3 cups prepared)

1 Cup brown sugar

1 TBSP vanilla

Whir until smooth.

Place half this mixture (approx ¾ cup) into a serving bowl and stir in a strong ¼ teaspoon cinnamon.

To remaining dip in processor add the following:

Zest of one orange

½ Cup dried cranberries

Combine until cranberries are pulverized. Place in a serving bowl.

Place both of those dips in the refrigerator until ready to serve.

To make easy versions of these:

Cran-Orange Dip

3 TBSP non-dairy cream cheese

1 TBSP orange marmalade (Vegan)

1 TBSP finely chopped dried cranberries or canned cranberry sauce. Mix well. Refrigerate until ready to serve.

CinnaVanilla

3 TBSP Non-dairy cream cheese

1 TBSP brown sugar

½ teaspoon vanilla

1/8 teaspoon cinnamon. Mix well and refrigerate until ready to serve.

Peanut Butter Maple Caramel

¼ Cup brown sugar

1 TBSP coconut oil or non-dairy butter

2 TBSP milk

¼ Cup maple syrup

2 TBSP peanut butter

Combine all in a pan, bring to a rolling boil stirring constantly, boil 1 minute. Remove from heat. Place in refrigerator until ten minutes before you are ready to serve.

“Egg Nog” Dip

1 Can full fat coconut milk chilled for 2 days so the fat separates from the coconut water. (Use Thai Kitchen, Whole Foods 365 brand or Trader Joe's – not Geisha)

2 TBSP maple syrup

¼ Cup powdered sugar

2 sprinkles of cinnamon

¾ to 1 teaspoon nutmeg (start small, you can always add more)

Coconut milk makes great whipped cream. You scrape (some brands are thicker than others. Trader Joe's is the thickest and needs the least amount of time to separate/chill) the thick white layer into a bowl, leaving the watery layer behind (if you are a smoothie or juice drinker or like Thai food, you can save the watery leftovers for one of those). Whip the cream, add the other ingredients and whip until fluffy. It gets firmer in the refrigerator.

Pumpkin Cream Dip:

½ Cup  non-dairy cream cheese

          3 TBSP coconut oil or non-dairy butter

1 TBSP pumpkin puree

1/4 teaspoon freshly grated nutmeg

¼ teaspoon cinnamon

1 Cup powdered sugar

Mix well and refrigerate until ready to serve.

Scraps and Snippets ~ Oreo Bars - Plain, Peppermint and Vegan

These suckers are delish.

3 TBSP Earth Balance (room temp)
2 TBSP coconut oil (room temp)
3 TBSP vegan cream cheese
1 Cup sugar
1 teaspoon vanilla
1 Cup flour (I used whole grain)
1/4 Cup chocolate chips (Veg of course)
12 Crushed oreos, Jo Jo's or Newman Os (set a handful aside for covering the bars)
 For peppermint 1/3 Cup crushed vegan candy cane or peppermints (save a small amount for topping)

Preheat oven to 375 and grease an 8 x 11 or 7 x 11 pan.

Mix Earth Balance, coconut oil and cream cheese together. Add sugar and vanilla and stir well. Pour in flour and mix. Finally add the chocolate chips, oreo bits (save some for topping) and if going peppermint add that and mix together.

Press into pan and add oreo bits and mint chips as topping. Bake 12-14 minutes.

Cool. Cut into bars.

Scraps and Snippets ~ Happy Accident Caramel Apple Pecan Shortbread Bars

So I had a Christmas decorating party Sunday night and needed to take a finger food. I whipped through a few cookbooks and found a delicious sounding shortbread bar. A caramel toffee chocolate bar. Win. Win.

I'd give you a review of that recipe but I totally flubbed the caramel. And therefore the recipe.

The shortbread crust went well. And tastes great. 

Crust:
1 Cup whole wheat pastry flour
1/2 Cup coconut oil
1/3 Cup powdered sugar
1/2 teaspoon cinnamon

Mix all the ingredients well and press into a greased 8 x 11 inch pan. Bake for 12-15 Minutes. 

Let cool. Then prepare the caramel.

Caramel Topping: (Amended in a panic)

1 Cup packed brown sugar
1/4 Cup coconut oil
4 teaspoons non-dairy milk
3/4 Cup applesauce
3/4 Cup oatmeal
1/2 Cup chopped pecans

Mix brown sugar, coconut, oil and non-dairy milk in a saucepan. Stirring constantly bring to a boil. Boil 1 minutes and remove from heat. Stirring. Add applesauce, oatmeal and pecans and stir well. Pour this over the crust and refrigerate at least 20 minutes. 

Cake. 

Once I fixed the fail. 

My fail was letting the caramel go too long. The first inkling of fear kicked up a notch when the sugar separated from the coconut oil after I left it on the flame. I was attempting to lose the grainy sugar texture and then, the bad just got worse. The caramel disintegrated into sugar again. Yikes. So. & suggested I turn it into a crumble topping. Problem, apple limitations. But I did have applesauce so I dumped it in to the sugar aka what once almost looked like caramel, stirred and was pleased to see things come together. I added chopped pecans and oatmeal and it was all good. Very good. Happy Fail.

Scraps and Snippets ~ Strawberry Cheesecake Dyno-Mites ~Vegan MoFo #11

Shoot. These are pretty tasty. 

I do not recommend carrying several small glass jars filled with deliciousness over to a corner with good lighting if you have a clumsy gene like I have. 

However, bright side. Even though one dessert (and cute little glass container) was destroyed...I did get to do a thorough cleaning of the entire counter, cabinet trim and shelves. That was on my too do list but now it's crossed off. Win. Win.

Anyhoo. Here's the recipe. 


Strawberry Cheesecake Dyno-Mites

This will make 12-16 individual servings depending on the size of container you use.

I used clear glass candle holders as cups.

Pretzel Crust:

3 Cups pretzels
3 TBSP powdered sugar
4 TBSP coconut oil

In food processor, grind pretzels into crumbs. Add sugar, whir. Add coconut oil and combine. Press crust into individual serving jars, cups or glasses and refrigerate.

Slice one strawberry per cup onto the crust.

Cream Cheese Layer:

1/3 Cup (slightly mounded) of non-dairy cream cheese
1 1/2 Cup powdered sugar
1 Pkge firm silken tofu
1/4 Cup coconut oil
1/2 teaspoon lemon juice
1/2 teaspoon almond extract

Blend thoroughly.

Spoon approx 1 and 1/2 TBSP into each serving dish over the strawberries and crust.

Strawberry Layer:

There will be remaining cream. To this add 12 strawberries and 2 TBSP maple syrup. Blend thoroughly and layer this over the white cream layer.

Strawberry Syrup:

Process 1 cup frozen strawberries and 1/4 cup maple syrup. Pour this over the strawberry layer.

Whipped Topping:

1 can of full fat coconut milk (pre-chilled)
2 TBSP powdered sugar
1/2 teaspoon vanilla

(Plan ahead on this. One can of full fat coconut milk which needs to be placed in the refrigerator and left for at least 48 hours. I've always got one can in mine, if not two.) When the can is chilled, you open it, and skim off the thick layer of coconut cream (this is not coconut oil, it's about the texture of sour cream or whipped butter and there is a wetter milky layer underneath that you don't want. You want just the thick solid stuff. You can keep the milky stuff for smoothies etc. put in a freezer bag and toss it into the freezer if you don't want to use it right away.) Now, use a mixer, or whisk to whip the coconut cream into a whipped cream texture. Add the pineapple and maple syrup and mix well. Dollop or spread over strawberry layer.

Garnish with strawberry slices.

Scraps and Snippets ~ Dessert Nachos ~ Vegan MoFo #4

Back story. Years ago I went to Cheeseburgers in Paradise with friends. Dessert options included Dessert Nachos. Great idea. The cinnamon sugar tortilla chips were topped with ice cream and there was sauce and some fruit. I don't remember exactly what was on it, but I do remember it was good, and I was annoyed at the quick melting ice cream. 

Here is my vegan re-creation and it's way better than the original. These sauces/drizzles may end up on your go-to list for things like topping non-dairy ice cream, pancakes, waffles and even finger licking sessions. I tried this recipe out on total omnivores who invited us for dinner. After they consumed steak and salmon while I ate salads, we brought out the dessert buffet. They couldn't leave them alone and three of the bowls were literally finger-licked cleaned. 

This will serve 6 to 8 with some leftovers.


Dessert Nachos

8 tortilla shells.  

Melt 1/2 TBSP coconut oil and dribble it on two shells at a time, smear them onto two others, front and back. If you have a spray coconut oil that would work as well. 

Mix approx 2 TBSP sugar and 1/2 teaspoon of cinnamon together.Sprinkle on front and back of each tortilla. Cut them into wedges or strips and line a pan. Use parchment paper, silpat or a greased pan if it's not a baking stone. Bake at 350 for approximately 12-15 minutes. This depends on your pan. I had a non-stick and a baking stone. The stone crisped quicker. Watch them as they can overbake. Cool, then place in a covered container for your get together. By the way, these are amazing eaten all by themselves or dipped in almond or peanut butter.

Then you will make the base for your dips.


1 can (or 1 2/3 cup home cooked) white beans. Rinse, place beans in sauce pan with 1 cup water and simmer for 20 minutes until they break down and the water is absorbed.

Cool. Dump beans into a food processor. Add 1 TBSP vanilla and 1/2 Cup of sugar. Whir until fully incorporated and smooth.

You can make three dips. If there is only one you want to make, then triple the ingredients for that dip and use all of the bean mixture for that one. However, you will probably want to make all three. They are pretty stinking tasty.

If you are going to follow my strong suggestion to make all three divide bean mix into three segments, scrape two out and place into bowls. The third leave in food processor. Each dip is approximately 1/2 cup.

Into bowl one add the following:


Cinnarollvanilla nacho dip

1 TBSP brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla.
 
Stir well and refrigerate at least 20 minutes.

Strawbalicious Nacho Dip

This is the batch already in the food processor.
Add 3/4 can of sweetened frozen strawberries and 1/2 half of a banana and whir until mixed. (make your own sweetened strawberries by chopping a dozen strawberries and sprinkling them with 2 TBSP sugar and stir til the sugar melts, use only 3/4 of this and save the rest for make a drizzle for the nacho plate.) Scrape into the third bowl and refrigerate at least 20 minutes.

Strawberry Banana Sauce


In the food processor go ahead and make the strawberry banana drizzle. Add the other half of the banana and the remaining strawberries and whir. Place this into a small Ziploc bag (you can snip a corner off to squirt when the you prep the nachos) or container and place in the fridge.


Mexican Mocha Nacho Dip

The last bowl of bean mixture gets:
2 TBSP cocoa powder
2 TBSP of cold brewed coffee or cold press coffee
1/4 teaspoon cinnamon

Stir well and refrigerate at least 20 minutes.


Fudgy Mocha Sauce

1/4 Cup non-dairy milk heated
2 TBSP cold coffee rewarmed
1/4 Cup chocolate chips
2 shakes of cinnamon
2 shakes of salt

Heat milk and coffee in a saucepan. Shake cinnamon in. When warm pour in chocolate chips and stir until melted. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)



Vanilla Caramel sauce

1/4 Cup brown sugar
3 TBSP coconut oil
2 TBSP non-dairy milk
1/4 Cup maple syrup
1 teaspoon vanilla
1/4 teaspoon cinnamon
2 shakes of salt


Melt coconut oil, add brown sugar and maple syrup. Combine until the mixture melts and begins to bubble. Add milk and stir until all is incorporated and the sauce comes to a simmer. Simmer for about a minute. Remove from heat. Add the cinnamon and salt and stir and vanilla and stir. Again, place in a small container and refrigerate or a ziploc bag. (You will need to bring this back to room temperature twenty minutes or so before using.)


Fruit Salsa

Place the following in a bowl:

1/2 a banana sliced 
1 lime (juice one half of lime over banana slices) (slice the remaining half into wedges or slices for garnish) 
6 strawberries, sliced 
two handfuls of fresh raspberries cut in half 
Two kiwis peeled and diced 
1 mango diced

Mix and garnish with the lime slices/wedges.