Brownie Energy Balls

Every Friday this summer, Jack and I will be leading a hike with Hike It Baby. Since toddlers (and mamas) get hungry when working up a sweat, I decided to make treats to take with us. This week I made a variation of the recipe I came across called Five Ingredient Ginger Brownies. I changed the recipe based on what I had in the house and what Jack likes. The peanut butter and almonds are great protein and energy. The ginger gives it a little zing for a pick-me-up. And who doesn’t love a bit of good dark chocolate!

Brownie Energy Balls

7 ounces of pitted dates

2 tbs almond flour

2 tbs smooth peanut butter

1 tps minced ginger

2 tbs cocoa powder

Unsweetened shredded coconut

Blend everything but the coconut in a food processor until it comes together. It will make loose dough ball when ready.

Roll into any size ball you desire. I went with bite size.

Sprinkle as much shredded as you like onto a plate. Roll the balls in the coconut to coat.

Eat them now or place in fridge for a hour if you want them firmer.

Pop them in a bag and enjoy them out on the trail! Or your couch….no one will know 🙂

Chocolate Mousse Parfait

Happy (late) Mother’s Day! I hope you all had a day full of love and happiness! And I hope you called your mom!

We are finally all settled in Oregon (for now at least) and I can cook again! So I made my mom a little treat. She didn’t want a big fuss, but I love her so much that she deserves something special. I just made the recipe up. It’s similar to Chocolate Mouse I made before, but with a few more easy layers. It’s simple, no baking required, and full of protein!

Chocolate Mousse Parfait

1/3 cup raw pecans
1/3 cup raw walnuts
Coconut Oil (as needed)
Pinch of salt
Dash of cinnamon
1/2 block of tofu (I used firm, but silken would be better), drained
1 medium ripe banana
1 cup chocolate chips, melted
1 cup vanilla coconut yogurt

In a food processor, add the pecans and walnuts. Grind into crumbles that pack together. Add coconut oil as needed to get it to come together. Add a pinch of salt and cinnamon for flavor.

Press nut mixture into a pan like a crust. I used a medium Pyrex bowl so you could see the layers.

Rinse out the food processor and add the tofu and banana, blend together well.

To melt the chocolate chips, add them to a microwave safe bowl and microwave them for 45 seconds. Stir and the chips should melt. If not, put it back in for 15 seconds and stir again. Repeat as needed until they are all melted.

Add the melted chocolate to the food processor and blend well.

Pour the chocolate mixture over the nut crust and smooth the top out.

Spread the yogurt over the chocolate mixture evenly.

Lastly, garnish with some nuts, if desired.

Covered and let it set-up in the fridge for at least two hours.

Then scoop out and enjoy!

It’s nothing fancy, but healthy and tasty. Make one for your momma today!

Lactation Cookies For Everybody

Check out my other blog Vegan Babymama for the story behind why I made those cookies. And two things before I get to the recipe. First, I know it says cookies but I made bars. When you have a 4 month old baby, you don’t have time to be scooping out dough and baking one batch at a time. So I spread all the dough out into a pan quickly and pop it in the oven on a cooking timer so the oven would shut off when it’s done. That way I could nurse Jack and not worry about anything burning. But if you have the time, these do make wonderful cookies, so by all means scoop away. Second, these cookies are not just for nursing moms. They will not make you lactate if you aren’t already. I’m referring the men who reading this, seriously? You don’t have functioning mammary glands! They are normal ingredients and the cookies taste great. My husband as stolen a few cookies and loves them. But if you lactating, some of these ingredients are lactrogenic, meaning they have been known to increase your milk supply. The oatmeal, flax seed, brewer’s yeast, walnuts, and whole wheat flour in this recipe are all lactrogenic.

This recipe is based on these two recipes I found on Pinterest: Lactation Cookie Bars and Lactation Cookies for Nursing Moms.

Lactation Cookies

1 cup vegan butter (I used Earth Balance)

1.5 cups brown sugar

1/2 cup ground flax seed

1 cup hot water

2 cups whole wheat flour

2 cups rolled oats

2 heaping tbs brewer’s yeast

1 tsp baking soda

3/4 cup dark chocolate chips (make sure they are dairy-free)

pinch of salt

1/2 cup unsweetened shredded coconut

1/2 cup chopped walnuts, optional

Pre-heat the oven to 350 and spray a baking pan with cooking spray. I used a 9 x 9 ceramic.

In a large bowl, cream together the butter and sugar.

In a small bowl, add the ground flax seed and hot water. Let it sit for 5 minutes.

Add the flax seed mixture to the butter mixture. Mix well (though it will be very sloppy).

Add the flour, rolled oats, brewer’s yeast and baking soda the bowl. Mix well.

Stir in the chocolate chips and salt.

Stir in the coconut and walnuts, if using.

Spread evenly into the baking pan and bake for 30-35 minutes. They are done when a toothpick inserted into the middle comes out clean.

Note to self: Take pic before you take a piece,
despite how amazing it smells.

These cookies really are for everyone. Don’t let the title scare you away. They are high in fiber and contains good fats. Plus they are very tasty. I really suggest either the coconut or walnuts, or both! And this is a wonderful treat for nursing momma. You earned it, taking care of a baby is hard!

Chocolate Pie

Last year I did a post in honor of my grandmother’s passing. Sadly, this post is for my grandpa. A few week ago he had a two strokes that he could not recover from and passed on. So needless to say these past few weeks have been very emotional. I am so happy to be bonding with my newborn son, but sad to lose my grandfather.

Like I said with my grandma’s passing, the best way I can honor his memory is to live a long healthy life. And now I need to teach Jack how to live a long life too. I need to teach him about food and cooking so he can have every advantage for his health.

My grandpa loved chocolate pie. The kind you make with Jell-O pudding. When I was little I made him one, but I accidently burnt the milk. It tasted awful, no one else wanted to eat it. However, he happily ate it. Claimed it tasted like coffee. I don’t know if it was his love for chocolate pie or his love for me, but it made me happy to see him eat it. I think that was how I discovered my love for cooking for others.

So in honor of my him, I decided to make a healthier vegan version of his favorite dessert.While the pudding mix itself is vegan, it requires milk–and it will not firm up with soymilk. So I had to go a different route. I essentially made my Chocolate Mousse recipe into a pie. Pretty easy, no baking required. And tons of protein and antioxidants.

Chocolate Pie
1 block silken tofu
1/2 cup semi-sweet chocolate chips
1/4 cup cocoa powder
1/4 cup coconut sugar
1 graham cracker crust (find one without honey)

Drain the tofu, but do not squeeze or blot totally dry.

I used my NutriBullet, but a blender or food processor works. Blend the tofu until smooth.

Place the chocolate chips in a small bowl and microwave for 20 seconds. Stir well. Repeat at 5 second intervals until it is all melted and smooth.

Add the melted chocolate, cocoa powder, and coconut sugar to the tofu. Blend until all combined.

Pour the tofu mixture into the pie crust and smooth out the top.

Refrigerate for at least 4 hours to firm up.

My mom bought this stuff called PB2, which if you like peanut butter, tastes great on sprinkled on top. I have to admit, it took me a few days to want to eat the pie because it made me sad to realize my grandpa is really gone. But once I did, it made me smile. He would have loved it—very chocolatey and smooth. Once Jack can have solid food, I will make this for him and tell him all about his great grandparents.

Insanely Moist Carrot Cake

First off, I have some exciting news! I had my baby! Jack was born two weeks ago and he is perfect. Check out my other blog for his full birth story.

My mom came for a month to help take care of us—for which I am insanely grateful. She left today and I wish she could come back already. She took care of all the cooking so I apologize for not having any new recipes lately. However, she made me an awesome treat for Easter that I wanted to share.

Carrot cake will always remind me of my grandmother. No one else in my family likes carrot cake but me, so she only made it when I was visiting. Sweet carrots, rich cream cheese frosting, and the smile on her face when I took the first bite. Such happy memories. Then my mom burst my bubble few years ago and told me she used a box mix. Oh well, I still cherish those memories. At least she would doctor it up with extra carrots, walnuts, and raisins.

So I asked my mom if she would make me a carrot cake for Easter. She also used a box mix but doctored it up. Now, no offense to late grandmother, but my mom’s cake was AMAZING. Light but insanely moist. Just the right amount of sweetness with light creamy frosting.

This recipe makes one sheet cake. Because this cake is vegan and does not have eggs, it will not rise significantly. As a result, I would not suggest making this into a layer cake.

Carrot Cake

Cake

1 box carrot cake mix (check to make sure it is vegan)

1/4 cup applesauce

1 can crushed pineapple in juice

1/4 cup coconut oil

1/2 cup walnuts, chopped

Frosting

1 container of vegan cream cheese

1 cup powder sugar

Pre-heat the oven to temperature for a sheet cake as specified on the box.

Spray a baking sheet pan with cooking spray.

In a large bowl, mix together all the cake ingredients. Use the whole can of pineapple, juice included.

Bake according the the directions on the box. However, since there are no eggs it may take a bit longer. Adjust the time as needed. Like a regular cake, a toothpick inserted in the middle should be clean when removed.

Once the cake is cooled, make the frosting. Mix together the cream cheese and powder sugar. It will just be a light frosting/glaze.

Spread on the cake and let it set.

It’s so insanely moist, I love it. Maybe Jack will take after me and love carrot cake too. Maybe he can have happy memories eating it with his grandma too. And maybe you can bake up this treat and make memories of your own.

Gender Reveal Blueberry Cake

I actually meant to post this like two weeks ago, but life happens (sorry). Anyways, we had the anatomy ultrasound at 19 weeks (I am 21 week now). The baby is looked all healthy, developing correctly, and heartbeat was great. We also found out the gender….we are having a boy! We were hoping for a boy too!

Everyone was betting it was girl, but I had a feeling all along it was my sweet little prince. We decided on the name Jack pretty early on. It is male version of my mom’s name and the name of my father-in-law’s best friend who passed away. Both our families are very excited too. He is gonna be one very well-loved baby.

So I decided to make a blueberry cake as my gender reveal announcement. I see the ones where people dye cakes half pink and half blue then cut the corresponding color, but I did not want to eat all the artificial dye. Same with the putting blue or pink candy on the inside of a white cake, but again, I didn’t want to eat a bunch of junk.

I did use a both cake mix for this, I just looked for a one that was vegan and no high fructose corn syrup. I don’t mind using box mixes on occasion and using healthier ingredients to prepare them.

If you were having a girl, you could make this was strawberries or raspberries instead to make it pink. For a gender reveal party, you could frost the cake with white icing then cut into it reveal the berry color. Or if you could just invite people over for dinner and serve the cake without saying anything, and wait till someone asks why a blueberry cake.

Blueberry Cake
Cake:
2 ripe bananas
2 tsp cinnamon
1/4 melted coconut oil
1 cup soy milk
1/2 cup oatmeal
1 box yellow cake mix (I used Duncan Hines)
1 cup frozen blueberries
Optional glaze:
1/2 cup frozen blueberries
1/4 cup sugar
1/2 cup water
1/2 tbs lemon juice

Preheat the oven to 325 degrees.

Grease desired baking pan with a small amount coconut oil. I used a 13×9 dark metal pan.

In a large bowl, mash the bananas.

Add the cinnamon, coconut oil, and milk. Mix together well.

Add the oatmeal and cake mix. Mix together until it all the flour is incorporated.

Stir in the blueberries.

Pour into your baking pan and smooth out evenly.

I baked for 28 minutes, but you may need to adjust the time for different pan sizes. It is done when the center is firm to touch and a toothpick inserted in the middle comes out clean.

Let it cool completely. If you want frost or decorate it differently, then go right ahead. If you want to make the glaze I did…

Add the blueberries, sugar, water and lemon juice into a small pot and bring to boil.

Reduce to a simmer and cook for 10 minutes, until some of the liquid has evaporated and the berries are soft.

Let it cool to room temperature.

Pour evenly over the top of the cooled cake.

Now you a healthier blue cake to celebrate your baby boy (or girl if you do strawberries)!

Coconut Brownies

I felt patriotic and nice last week, so I made brownies for Independence Day. Michael requested brownies, so I decided to make a big batch and take half to work. To make them patriotic, I decided on red and blue sprinkles, mainly because I already had some at home. For the white, I decided against doing plain frosting. It was just too traditional and boring. I decided on shredded coconut instead, since I was already using coconut oil in the batter. Might as well just keep the same flavors going.

I used box mix for this, mainly because it was just easier. Vegan box mixes are not that hard to find, just read the ingredients. I do not eat processed and packaged foods that often, but a treat once in awhile is always nice.

I made double batch, but you can always just half the recipe and make one.

Coconut Brownies

2 boxes of chewy brownie mix (I used Duncan Hines)

1/3 cup coconut oil

1 cup unsweetened applesauce

2 tsp cornstarch

1.5 cups vanilla soy milk

1 can of chocolate frosting (I used Duncan Hines)

2 cups shredded sweetened coconut

Red sprinkles

Blue Sprinkles

Pre-heat the oven according to the temperature on the box.

Spray a baking pan (I used a 9×11) with cooking spray.

In a large bowl, combine brownie mix, coconut oil, applesauce, cornstarch, and soy milk. Stir until smooth.

Pour the batter into the baking sheet and cook according to the directions on the package.

Remove from oven and let cool completely.

Once cool, spread on the frosting in a light layer. No need to make it fancy, it’s just there to make the coconut shreds stay.

Cover the frosting with the shredded coconut, covering up as much of the brown as possible.

Next sprinkle on some red and blue sprinkles.

Now you have a patriotic treat!

Michael and my coworkers liked them, yeah! And, if you change the sprinkle colors, they could be for any holiday. Red and green for Christmas. Yellow, pink, and purple for Easter. Purple, gold, and green for Mardi Gras. Black and Orange for Halloween. In your favorite teams colors for the Superbowl or the World Series too. Of what chromatic fun!

Vanilla Apple Pie

What does a nerd do when it is her day off and Pi Day? Make a Pie to celebrate!

Speaking of work, you may have noticed that I have not been posting as much lately. I got a new job, and it is great but very busy. I will get better about posting as I settle in more. Michael started a new job too, so I decided to make us both something special tonight for all our hard work.

I thought a pie for Pi Day would be nice, but a giant pie for the two of us is just impractical. So I made two mini pies. Michael requested chocolate or apple pie, and I went with apple because it is easier to make. My parents went on a trip to Mexico a few weeks ago, and my mom send me some Mexican vanilla extract, and I have been wanting to use it all week. I thought it would be a nice addition to classic apple pie.

Vanilla Apple Pie
1 pie crust, frozen or homemade (I used frozen)
4 Fuji apples, pealed and cubed
1.5 tbs vanilla extract
1/4 cup sugar
1 teaspoon cinnamon
1 tbs cornstarch
Pinch of salt

If using frozen pie crust, let it thaw first.

Pre-heat the oven to 350 degrees.

Spray two small ramekins with cooking spray.

Roll out the pie crust on a well floured surface. Cut circles out of the pie crust that are a half inch larger than the radius of the ramekin. It’s okay if they are not perfectly round and there should be left over crust pieces.

Press the crust circles into the ramekins, reshaping them to fix it if need be. Make sure you press them in firmly and seal the edges as best you can.

In a small bowl, mix together the cubed apples, vanilla, sugar, cinnamon, cornstarch, and salt. Taste and adjust as necessary to your tastes.

Fill each ramekin with half of the mixture. They should be filled to the very full.

Take the remaining crust pieces and shape them into two circles large enough to cover the top of the ramekins with some overlap.

Now cover the ramekins with the pie crusts and seal the edges firmly. I crimped the edges with a fork to make sure it seals properly and to make it look pretty.

Cut a small X on the top.

Sprinkle the crust with a little extra sugar.

Bake for 20 minutes, until the crust is golden and the filling starts to bubble up.

Let cool and enjoy a piece of 3.14159265….that’s as far as I know off the top of my head!

Chocolate Pumpkin Pie

Finally, my last Thanksgiving 2012 recipe: chocolate pumpkin pie. This was actually a big hit with all the non-vegans on Thanksgiving too. It’s got more protein from the tofu. Plus it has less fat and no cholesterol.

And once again, I forgot to take a picture of the whole pie. I remembered half way through eating my piece. When I went back to take some, it was already half gone.

Chocolate Pumpkin Pie
1 16 oz can of pumpkin
1/2 block of silken tofu, drained
2 tbs of coco powder
1/2 cup sugar
1/4 cup of soy milk
2 tbs of maple syrup
1 tsp cinnamon
1/2 tsp salt
1 graham cracker crust (store bought or homemade is fine)

Pre-heat the oven to 350.

Place all the ingredients into a food processor or blender, and blend until smooth.

Pour into the graham cracker crust.

Bake for 45 minutes to 1 hour, until the center is firm.

Top with some vegan whip cream or my favorite, coconut cream.

Beer Floats

Michael and I have been dating for one month now, and for a girl whose been single for awhile I was very excited about it. So, I thought we should celebrate a little. He took me out to sushi (because he was one of the people involved in my sushi post story and we still laugh about it) and I made him a desert that is sure to please any man: beer floats. It’s just like a root beer float, but with beer! Get your favorite ice cream and pour in your favorite dark beer, it’s that simple. We kept them simple, but you can top with anything you like—whip cream, chocolate sauce, nuts, cherries & etc.

Michael had real dairy chocolate ice cream and Rogue’s Morimoto Hazelnut Signature Ale. I had So Delicious Coconut Milk ice cream and Rogue’s Chocolate Stout. I didn’t try Michael’s obviously, but mine was sooooooo good. I am so making these again soon.

I could post an exact recipe for this, but I am pretty sure you can figure it out 🙂