Veganize it! Rice Krispies Treats

This is an example of a recipe that is easily made vegan with a couple of changes.  I couldn't believe how similar the taste was to homemade Rice Krispies treat from when I was a kid.  All three of my kids gave it a thumbs up!

Some tips:

The marshmallows will take longer to melt down in comparison to conventional ones.

This treat is best enjoyed immediately because the squares will harden up after a few hours.

I used Dandies vegan marshmallows and you can order them online or pick them up at a health food store.

If you try this recipe, let me know what you think!

Did you make Rice Krispies Treats as a child? Let's discuss in the comments.

Vegan Rice Krispies Treats

by Brown Vegan

Cook Time: 10

Keywords: snack dessert

document.write('');

Ingredients (10 square bars)

• 2 tbsp vegan margarine
• 2 ½ cups vegan marshmallows
• 3 ½ cups Rice Krispies cereal

Instructions

Melt margarine in a medium pot. Add in marshmallows and cook for 5 minutes on medium heat, stirring frequently. Turn off heat and mix in cereal. Transfer to a square or rectangle shaped dish and press down with a rubber spatula.

Cut into squares. Eat immediately or store in an airtight container for up to 2 days.

Song playing while cooking....

Wrecks N Effect - Rump Shaker Radio Edit

 Theo asked if the song was made by Chris Brown. lol #thesekids

Got 5 Minutes? No-Bake Donut Holes

This is one of our favorite recipes!  I can quickly throw these together for the boys to snack on in the afternoon or as dessert after dinner. 

Recipe adapted from Ani Phyo's book, Ani's Raw Food Kitchen

Ani Phyo uses 2 cups of pineapple and dates but 1 cup of each is plenty in my experience. 

Watch me make the donuts in this video below....

Subscribe to my Youtube channel

Donut Holes No bake/fry (raw vegan)

by Brown Vegan

Prep Time: 5

Keywords: vegan

Ingredients

• 1 ¾ raw almonds
• ½ teaspoon sea salt
• 1 vanilla bean, scraped or 1 teaspoon vanilla extract
• 1 cup dried pineapple, chopped (it's ok to skip this step if you don't have dried pineapple)
• 1 cup Medjool dates (or any other dates available)
• 1/3 cup plus ¼ shredded coconut

Instructions

In food processor, place almonds, salt, and vanilla. Process into a fine powder. Slowly add chopped pineapple and dates mixing well. Place in a large bowl. Mix in 1/3 cup shredded coconut.

To serve, use your hands or an ice cream scooper to form donut holes. Roll holes in ¼ cup shredded coconut.

Powered by Recipage

Chocolate Cupcakes & Chocolate Cookie Cream Frosting

Full printable recipe at the bottom of this post

My baby turned 9 last weekend and asked me to make him chocolate cupcakes.  I decided to put a spin on traditional buttercream frosting by adding chocolate cookies.

I did a little research and discovered that Oreo cookies are vegan (I read this article on PETA).  Plus, when I checked the ingredients at the store, I didn't see any dairy byproducts listed.

I've never been much of a fan of chocolate cupcakes because they tend to be quite dry, so used a little more oil and soy milk to make this recipe. They came out moist and delicious.

To make the egg replacer:

I added a tablespoon of apple cider vinegar and soy milk in my blender and blended for a few seconds. If you don't have a blender, use a whisk and allow the "egg" to sit for about 10 minutes to curdle.

The consistency should be similar to the picture above when you're ready to add your other ingredients.

The first picture is right after adding the dry ingredients to the wet ones.

Second picture-Don't over mix the batter-just continue until all ingredients are combined.

Fresh out the oven-Recipe makes 12 cupcakes

Now to the best part-the frosting!

I had Theo help me out with crushing the Oreo cookies.

This frosting came out fluffy and not overly sweet. I ate a few teaspoons of the leftovers. There's no shame in my game. lol

Chocolate Cupcakes and Chocolate Cookie Cream Frosting

by Brown Vegan

Prep Time: 10

Cook Time: 30

Keywords: bake dessert

document.write('<ifr'+'ame s'+'rc="ht'+'tp://www.recipage.com/new_pageCreator/media_bar.php?recipe_id=6021195" width="100%" height="50px" fr'+'ameborder="0" scrolling="no"></ifr'+'ame>');

Ingredients (12 cupcakes)

Chocolate Cupcakes

• 1 1/3 cups whole wheat flour
• 1/3 cup canola oil
• 1 tablespoon apple cider vinegar
• 1 cup soy milk
• 3/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1/3 cup cacao powder (or regular cocoa powder)
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

Cookies & Cream Frosting

• 1/3 cup vegan margarine
• 1/2 vegetable shortening
• 1 tablespoon vanilla extract
• 1 1/2 cup powdered sugar
• 1/4 cup almond or soymilk
• 6 chocolate cookies with cream filling, crumbled

Instructions

For the Cupcakes

Preheat oven at 400 degrees and line a muffin pan with paper cupcake liners.

Put soy milk and vinegar in a blender and blend for a few seconds. If you don't have a blender, whisk these ingredients together in a bowl and sit aside for 10 minutes to allow to curdle.

In a large bowl, beat together the soy milk mixture, vanilla extract, sugar and oil.

In a separate bowl, sift in flour, salt, baking soda, and baking powder, and cacao powder.

Slowly add dry ingredients to the wet ingredients, beating the batter until well combined.

Add 1 1/2 tbsp of batter to each cupcake liner and bake for 15 minutes.

Cool completely before adding frosting.

For the Frosting

Beat together the margarine & vegetable shortening

Slowing add in powdered sugar and continue beating for about 2 minutes.

Add in soymilk and vanilla extract and beat until fluffy.

Fold in crumbled cookies with a rubber spatula or spoon.

If you try this recipe, let me know what you think?

What's your favorite type of cupcake?

Song playing while I baked...

MAZE ft Frankie Beverly- Joy & Pain

Peanut Butter Brownie Cups

>>> Click to Get 5 Kid-Friendly Snacks Your Family Will Love <<<

I used to shy away from recipe writing because I didn't want to waste ingredients experimenting.  I'm working on getting over that. :-) I'm proud to present this delicious, rich, and simple dessert.  

Kid-Approved-all 3 of my boys gave these brownie cups their stamp of approval

Peanut Butter Brownie Cups

by Brown Vegan

Cook Time: 12-15

Keywords: bake dessert

Ingredients (12 Brownies)

• 1/2 cup peanut butter
• 2/3 cup semi-sweet vegan chocolate chips
• 2 tbsp vegan margarine
• 1/2 cup applesauce
• 1/3 cup cane sugar
• 2/3 cup flour
• 1 tbsp vanilla extract

Instructions

Preheat oven at 350º

Melt chocolate chips, margarine, and peanut butter in a small saucepan. Transfer to a bowl and add in sugar, applesauce, vanilla extract, and flour until well combined.

In a muffin pan, place 1 tbsp of batter for each cup. Drizzle with a little melted peanut butter and optional chocolate chips. Bake for 12-15 minutes.

Powered by Recipage

Song playing while baking....

Teddy Pendergrass-When Somebody Loves You Back

Let's connect on Facebook and/or Twitter.

What's on the Weekend Menu? Cinnamon Buns - These Put Cinnabon to Shame

Don't they look delicious?  This is my second time making these buns and thankfully I was able to redeem myself from the last flop.   The first time I killed the yeast (it was too hot) and didn't wait for the rolls to rise before baking.  That's not the worse part though- I also baked them for 40 minutes instead of the recommended 25 minutes because I was waiting for them "to rise." I didn't take any pictures because they had a meeting with the trash can soon after baking. *sigh*

The chipmunks praised the first batch and begged for more as I scraped them off the pan. They were hard as a rock and I was afraid they would lose teeth behind them. Seriously. I had to soak the pan in hot water twice to remove the leftovers and scrape with a knife because they were that hard and stuck on. I swear kids will overlook anything when it comes to getting sweets. 

The moral of the story is, follow this recipe completely if you want delicious, moist buns with just the right amount of sweetness. 

With kneading, waiting for dough to rise twice, and baking, this recipe will take about 3 hours to complete (same amount of time as conventional cinnamon buns). Most of those 3 hours are inactive because you're waiting for the dough to rise. I promise these buns will put any Cinnabonto shame and your reward will be lots of hugs and kisses from your little ones. 

Recipe Note: I whipped together 1 tbsp of ground flax seed and 3 tbsp of warm water as an egg replacer.  The recipe mentions Ener-g as an optional replacement as well. 

If you try this recipe, let me know what you think. 

Recipe adapted from Vegan Yum Yum -recipe and video can be found on that site

Let's connect on Twitter and/or Facebook.

Song playing while baking....

Nina Simone"Feeling Good"