merlyanata

I made your lovely festive carrot cupcakes included with that amazing white cream cheese frosting! They came out beautifully & were very easy to devour too! Perfect little cupcakes….these are incredible!!  It was delicious. The entire family loved it. It was pretty easy. These are the moistest, most delicious Carrot Cake Cupcakes that I have ever had! They have a little crunch from toasted walnuts and the perfect hint of cinnamon! Topped with an impossibly creamy cream cheese frosting and an adorable baby marzipan carrot! Ingredients    For the Carrot Cake: 2 cups all purpose flour (or pastry flour if you have it) (190g) ¾ teaspoon baking soda ¾ teaspoon baking powder 1 ½ teaspoons cinnamon 3/4 teaspoon kosher salt 3 eggs (150g) 1 2/3 cups granulated sugar (330g) 1 ¼ cup vegetable oil (255g) 2 tablespoons lemon juice 1 cup shredded carrots, packed (250g) ½ cup toasted walnuts, chopped (90g)    For the Cream Cheese Frosting & Finishing: 20 oz crea...

Made the cake this weekend and it was fabulous! Used a 10″ spring pan and baked for 60 min. Yes it cracked but was done perfectly. Can’t wait to bake it again. It was a hit! Absolutely delicious and so easy to make! Awesome! I made it to bring to my sister in laws for Easter… everyone who tasted it loved it! It’s absolutely wonderful. It’s just the right about of sweetness and makes a great presentation. It was so much fun to make and it is to die for.   Ingredients    Cheesecake Mixture 2 (8 oz) pkg cream cheese, softened well (but not melted) 2/3 cup granulated sugar 1 1/2 tsp all-purpose flour 2 large eggs 1 tsp vanilla extract 1/2 cup sour cream    Carrot Cake 1 1/4 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt 1 tsp ground cinnamon 1/8 tsp ground nutmeg 1/2 cup canola oil 1/4 cup unsweetened applesauce 2/3 cup granulated sugar 1/3 cup packed light-brown sugar 2 large eggs 1 tsp vanilla extract 1 1/3 cups finely grated ca...

This was delicious and so easy to make. My son loves it as well!! he says it’s the best dessert I’ve ever made and everyone raved about it! Seriously delicious, vegans and non-vegans alike can appreciate how great this pie is! Chocolate and peanut butter–my absolute favorite combination! Ingredients    CRUST 1 sleeve graham crackers (or sub similar gluten-free cracker/cookie) 4 1/2 Tbsp melted vegan butter or coconut oil    PIE 12 ounces firm silken tofu, slightly drained and patted dry 1/2 cup creamy salted natural peanut butter (I like Trader Joe’s brand) 1/4 cup agave nectar or maple syrup (or sub honey if not vegan) 1 14-ounce can (~1/34 cups) full-fat coconut milk OR coconut cream, chilled overnight (no shaking the can! You want the cream and liquid to remain separate)    CHOCOLATE GANACHE TOPPING 1 cup semisweet dairy-free chocolate chips 1/3 cup non-dairy milk (I used full-fat coconut, but almond milk is fine, too) To see directions and complete reci...

Anyone wondering – strange as it seems, you can’t taste the avocado at all, it just adds a really nice texture. Also, the coconut sugar doesn’t actually taste like coconut, it’s really sweet and if anything it has a slight caramel flavor to it. I have made these 2 times and they are delicious! I keep mine in the freezer.  Absolutely awesome cookies! Ingredients 100 g. (3/4 cup) avocado flesh (very ripe, but not brown) ½ cup (120mL) coconut sugar (*SEE NOTES) 1 egg (FOR VEGAN VERSION SEE BELOW) ½ cup (120mL) dark cocoa powder 50 g. dark chocolate chunks (I used 85% cocoa) ½ tsp. baking soda To see directions and complete recipes visit Healthy Avocado Chocolate Cookies @ thesmoothielover.com

Now, if you think of all the super simple dessert recipes that, like us, you’ve always avoided  because they call for whipped topping, you’ll understand why we’re so excited about this product. And once you try it, we guarantee you’ll be too. INGREDIENTS 1- 8×8 prepared vegan sponge cake (recipe follows) 1 cup coconut milk coffee beverage plus one tbsp instant coffee OR 1 cup strong brewed coffee 1 tbsp coffee liqueur (or to taste) 1 tbsp whiskey (or to taste) 1 container vegan whipped topping, thawed (here we used So Delicious CocoWhip) 1 container vegan light whipped topping, thawed (here we used So Delicious CocoWhip Light) 1 tsp natural vanilla extract Unsweetened cocoa powder and chocolate shavings for garnish To see directions and complete recipes visit Vegan Tiramisu @ mayihavethatrecipe.com

The chocolate cover coating is amazing. These are awesome! Fantastic recipe. I need these in my life, the combination of dates, bananas, and chocolate makes my mouth water. I love their perfectly bite-sized shapes, they are so cute! The banana date caramel sounds sooooo heavenly. Bananas and dates are always an amazing combo. Ingredients    "Biscuit" Base: 1 cup Gluten Free Rolled Oats 1 small pinch of Sea Salt Seeds of 1/2 a Vanilla Pod 8 Medjool Dates, pits removed 3 tablespoons Water    Banana Date Caramel: 12 Medjool Dates, pits removed 1 small Banana 1 Tablespoon Coconut Sugar Seeds of 1/2 a Vanilla Pod Small pinch of Salt 2 tablespoons Water 2 teaspoons Chia Seeds    Chocolate Coating: 5 oz Raw Dark Chocolate or Chocolate Coating Recipe To see directions and complete recipes visit Raw Vegan Twix Bars with Banana Date Caramel @ crazyvegankitchen.com

This may be the Super Bowl dessert of all Super Bowl desserts – I made cookie dessert nachos, you guys!  And, not just any cookies, but crunchy funfetti cookies! The dessert nachos are even adorable without the accoutrements. Ingredients   Cookie Nachos Recipe 1 1/2 cups all-purpose flour 1/2 cup milk 1 teaspoon instant yeast 1/4 teaspoon salt 1/2 cup unsalted butter (room temperature) 6 ounces rainbow nonpareils   Meringue Recipe 3 pasteurized egg whites (I highly recommend using Safest Choice pasteurized eggs for this recipe since the meringue is not cooked.) 1/4 teaspoon cream of tartar 1/3 cup sugar 1/2 teaspoon vanilla extract   Topping Ingredients diced strawberries (to taste) chocolate chips (to taste) To see directions and complete recipes visit Funfetti Dessert Nachos @ cupcakeproject.com