coconut oil

natural pink party frosting

by Jackie Newgent  |  November 21, 2017  |  2 Comments
Occasionally I cheat … on cupcakes, that is! When it’s just me, I’ve been known to frost healthy muffins and pass them off as cupcakes. It totally works for my tastebuds! Though, I’ve never tried this trick out on anyone else … at least yet! But please be my guest and use this vegan (Meatless Monday-friendly!) frosting any way you wish, even if you just prefer going the traditional route by frosting cake or cupcakes. The flavor is a hint fruity, which actually makes it quite versatile. Its pink hue comes naturally by way of pomegranate juice reduction. And since “Naturally Colored Holiday Treats and Trimmings” is the Recipe Redux theme this month, it’s a perfect time to share this...
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vegan chocolate chip cookies

by Jackie Newgent  |  July 28, 2013  |  2 Comments
Makes 28 servings: 1 cookie each It’s ice cream season! Other than hot fudge sauce, the best pairing to me is chocolate chip cookies. And these perfectly-sized cookies will please everyone. They’re just 100 calories each, vegan, chewy, and absolutely yum! The key is baking them about 1 minute longer than you think you need. The “browner the better” is the baking philosophy for this recipe. Serve one with a scoop of plant-based frozen dessert if you like, too. And now I have 28 … I mean 26 1/2 cookies left to enjoy! Off to the freezer we go.
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