The Dessert A Day Project by The Sweetest Vegan

Thai Mango Sticky Rice Recipe

TheSweetestVegan — Fri, 18 May 2012 00:53:42 +0000

Mango Sticky Rice inspired the flavor behind the Love Peace Skeet and Cheese Cupcakes that I concocted last year for Timothydelaghetto. I never actually made the Mango Sticky Rice and have no clue what it taste like. I have decided to change that truth, and dare to make the naturally vegan and gluten free Thai dessert, Mango Sticky Rice. It should be delicious since I love mango, rice, and coconut, so let’s give it a try.

Mango Sticky Rice Recipe

Yields: 2 servings

Ingredients:
1 cup coconut milk
1/3 cup raw sugar
1/4 teaspoon salt
3 cups cooked sticky rice, (1 cup raw)
1 ripe mango, slice

Directions:
Simmer coconut milk in a medium saucepan or medium heat. Be sure not to let it boil.

Stir in agave nectar and salt until well dissolved.

Stir in the rice. Allow to simmer until the coconut milk is absorbed. It will be sticky and slightly mushy.

Serve warm alongside sliced mangos to your most cherished loved ones. Or, you can eat it all yourself like me, you know, whatever.

Adapted from:
Mango on Sticky Rice by Thai Table

http://www.thaitable.com/thai/recipe/mango-on-sticky-rice

Other Sweet Mango Coconut Sticky Rice video recipes:

THAI FOOD Sweet Sticky Rice with Mangos – Egeefay

ShowMeTheCurry Thai Sticky Rice with Mango – Thai Dessert Recipe Video

Larprom Sticky Rice Mango Dessert

Reese’s Peanut Butter Cake Pops Recipe – Vegan – Dessert A Day Project # 9

TheSweetestVegan — Wed, 16 May 2012 19:00:40 +0000

Cake Pops have haunted me since they reached peak popularity around the exact same time that I decided to go vegan. Not many people make vegan cake pops you know, and they are not the most technically appealing sweet treat to try to make at home. The other daily I celebrated my birthday with Vegan Peanut Butter Birthday Cake topped with Vegan Peanut Butter Buttercream Frosting. In my laziness though I just topped a slice with chocolate once and it put me in the mood for a Reese’s Peanut Butter Cup. I when I drifted off to sleep that night, I knew what I had been called upon this earth to do the very next day. My mission, if I chose to accept it (and I always do when sugar calls), was to make Vegan Reese’s Cup inspired Peanut Butter Cake Pop.

Inspired by:
Peanut Butter Birthday Cake by Average Betty via Joy the Baker
http://www.averagebetty.com/videos/peanut-butter-birthday-cake-video/
http://joythebaker.com/cookbook/

Vegan Peanut Butter Cake Pops Recipe

Yields: 20 vegan cake pops

Ingredients:
1 – 8 inch Peanut Butter Cake Round (recipe below)
3/4 to 1 cup Peanut Butter Buttercream (recipe below)
1 cup Bittersweet Chocolate Chips
20 Lollipop sticks
2 inch thick Styrofoam board

Directions:
Crumble cake into fine crumbs into a mixing bowl.

Stir in buttercream until it is well distributed throughout the crumbs and the crumbs hold together.

Form balls with the cake mixture with the assistance of a cookie scooper or large spoon. Firmly press the balls together and place on a cookie sheet lined with parchment paper.

Pre stick holes into the cake balls using a lollipop stick, but be sure to hold the balls with one hand as you do as they will fall apart.
Melt about 2 tablespoons of the chocolate in the microwave or in a double boiler over the stove.

Cover about a 1/2 inch of the tip of the lollipop stick in chocolate and firmly insert into the pre drilled hole of the cake ball.

Once you have stuck all the balls, freeze them for 45 minutes.

Once froze remove them. Melt the remainder of the chocolate and use a spoon to assist in covering the cake pops in chocolate.

Allow the access chocolate to drip, then stick the cake pops (stick end) into the Styrofoam board to set.

Return to the freezer for about 10 minutes to hasten the setting process.

And then, there you have it . . . Peanut Butter and Chocolate Cake Pops to fix your Reese’s Peanut Butter Cup craving.

Enjoy.

Vegan Peanut Butter Birthday Cake

Yields: 2 cake rounds

Ingredients:
2 1/4 cups all purpose flour
4 1/2 teaspoons Ener G Egg Replacer
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
6 tablespoons vegan butter
1/2 cup raw sugar
1/2 cup packed brown sugar
1/2 cup applesauce
1 cup almond milk
2 tablespoon white vinegar

Directions:

Sift flour, egg replacer, baking powder, baking soda, and salt together in a mixing bowl.

Blend peanut butter, vegan butter, raw sugar, and brown sugar together using an electric hand mixer in a separate bowl.

Gradually mix in applesauce, and once incorporated, slowly mix in flour.

Take a pause to scrape down the sides of the mixing bowl. Stir vinegar into a cup with the almond milk. Warning: It will curdle and look really weird.

Add the almond milk concoction to the peanut butter dough, and continue to mix until a uniform consistency is achieved.

Divide the cake batter between two greased 8 inch round cake pans or 24 cupcake tins. Spread the batter evenly with a spatula

Bake for 15, then rotate the pans, and bake for another 15 minutes. The peanut butter birthday cakes are done baking when a toothpick is inserted into the center, and can be removed cleanly.

Allow the eats to cool before decorating or devouring straight from the pan, which ever suits your fancy.

Enjoy.

Vegan Peanut Butter Buttercream

Yields: Enough peanut butter Buttercream to frost two cake rounds

Ingredients:
8 ounces vegan cream cheese (Tofutti)
1/2 cup vegan butter (Earth Balance)
1/3 cup plus 2 tablespoons smooth peanut butter
2 teaspoons pure vanilla extract
Pinch of salt
2 cups powdered sugar

Directions:
Cream together vegan cream cheese, vegan butter, peanut butter, and vanilla extract in a large bowl with an electric mixer.

Mix in salt and powdered sugar at a gradual pace until Buttercream becomes smooth and fluffy.

The Original Cake Pop-per: Cake Pops by Bakerella

Other Cake Pop Video recipes:

YoyoMax12 How to make cake pops

LovelyLadyCakes How to make cake pops

DivasCanCook How To Make CAKE POPS!! Cake Pops Tutorial

Yummy Peanut Butter Buttercream – Vegan/Gluten Free – Dessert A Day Project #8

TheSweetestVegan — Wed, 16 May 2012 01:36:54 +0000

Peanut Butter Buttercream goes with nothing better than Peanut Butter Birthday Cake, which I made yesterday.

Inspired by:
Peanut Butter Birthday Cake by Average Betty via Joy the Baker
http://www.averagebetty.com/videos/peanut-butter-birthday-cake-video/
http://joythebaker.com/cookbook/

Vegan Peanut Butter Buttercream

Yields: Enough peanut butter Buttercream to frost two cake rounds

Directions:
Cream together vegan cream cheese, vegan butter, peanut butter, and vanilla extract in a large bowl with an electric mixer. Mix in salt and powdered sugar at a gradual pace until Buttercream becomes smooth and fluffy.

Other Peanut Butter Buttercream video recipes:
SeriousCakes Crewel Embroidery with Peanut Butter Fluff Buttercream

QuickieChick Low-Fat Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting w/ Laurel House

GourmetMom1 Chocolate Decadence Cake with Peanut Butter Cream Cheese Icing

Peanut Butter Birthday Cake Recipe – Vegan – Dessert A Day Project #7

TheSweetestVegan — Mon, 14 May 2012 21:48:58 +0000

Since it is my Birthday, vegan Peanut Butter Birthday Cake is in order. This cake is incredibly moist, yet fluffy. I really love the texture. It has a taste of peanut butter, strong enough that you know what you are eating, but subtle enough to suit just about any frosting or glaze you may desire: more peanut butter, chocolate, jelly, vanilla, cream cheese, etc.

Inspired by:
Peanut Butter Birthday Cake by Average Betty via Joy the Baker
http://www.averagebetty.com/videos/peanut-butter-birthday-cake-video/
http://joythebaker.com/cookbook/

Vegan Peanut Butter Birthday Cake

Yields: 2 cake rounds

Directions:

Sift flour, egg replacer, baking powder, baking soda, and salt together in a mixing bowl.

Blend peanut butter, vegan butter, raw sugar, and brown sugar together using an electric hand mixer in a separate bowl.

Gradually mix in apple sauce, and once incorporated, slowly mix in flour.

Take a pause to scrape down the sides of the mixing bowl. Stir vinegar into a cup with the almond milk. Warning: It will curdle and look really weird.

Add the almond milk concoction to the peanut butter dough, and continue to mix until a uniform consistency is achieved.

Divide the cake batter between two greased 8 inch round cake pans or 24 cupcake tins. Spread the batter evenly with a spatula

Bake for 15, then rotate the pans, and bake for another 15 minutes. The peanut butter birthday cakes are done baking when a toothpick is inserted into the center, and can be removed cleanly.

Allow the eats to cool before decorating or devouring straight from the pan, which ever suits your fancy.

Enjoy.

Other Peanut Butter Cake Video Recipes:

Peanut Butter & Jelly Cake

PEANUT BUTTER BIRTHDAY CAKE – Joy the Baker

Peanut Butter Cake and Frosting – Serious Cakes

Vegan SORTED Lemon Zebra Shortbread Recipe – Dessert A Day Project #6

TheSweetestVegan — Mon, 14 May 2012 20:24:13 +0000

Veganizing Sorted’s Lemon Zebra Shortbread was not a cake walk, but it still turn out like chocolate dipped buttery-deliciousness. Sorted, “Shortbread is a great treat, originating from Scotland, and we’ve added some lemon and chocolate to it to make it look really impressive.”

Vegan SORTED Lemon Zebra Shortbread Recipe

Yields: 1 Dozen Shortbread Cookies

Ingredients:
3/4 cup vegan butter at room temperature
1/2 cup powdered sugar plus extra for dusting
zest of 2 small lemons
2/3 cup all purpose flour
1/4 cup cornstarch
1/2 cup bittersweet or dark chocolate (check ingredients)

Directions:
Preheat the oven to 340 degrees F. Mix flour, cornstarch, and lemon zest together in a large bowl. Beat vegan butter and sugar together with a wooden spoon in a separate bowl until smooth and pale.

Mix the flour into the butter and sugar mix. Press the dough into a 8 by 8 inch square baking tin that has been lined with parchment paper. Bake for 20 minutes. Sprinkle with the remaining sugar while it is still hot and leave it to cool.

Cut the shortbread into finger sized pieces when cold and with a very sharp knife. Melt the chocolate in a bowl in the microwave and drizzle on the top of the shortbreads using a spoon.

Enjoy.

Adapted from:
Sorted Lemon Zebra Shortbread
http://sortedfood.com/#!/lemonshortbread/

Other video recipes:
LEMON ZEBRA SHORTBREAD RECIPE – SORTED

Vanilla Shortbread – Gordon Ramsay

Shortbread Cookies Recipe Demonstration – Joyofbaking.com

About The Dessert A Day Project: After 20 years of continuous education, I want nothing more than to eat and play in sugar everyday. I mean, combine my love of health, pastry art, and digital media into one big creative outlet. The Dessert A Day Project is a 365 day personal and vegan food challenge to me, my hopes, my dreams, and my mental and physical health. I may win, I may lose, but there is only one way to find out.
http://thesweetestvegan.com/the-dessert-a-day-project/

About The Sweetest Vegan: After making the weight loss, turned healthy lifestyle, decision to go vegan, I became frustrated that I had to miss out on my beloved desserts. After searching, far and wide for tasty vegan sweets, I was often met with disappointment. So, I decided to take matters into my own hands and learn how to make my own vegan desserts. After becoming pretty good at the craft, if I must say so myself, I wanted to share my passion with the people of YouTube and the Internet. Although Vegan Dessert Vlogger was never on the results of my career quiz, I have found a future in my love of all things sweet and most things healthy. Through persistence, dedication, oven burns, and fallen cakes, I have earned full privileges of the YouTube Partnership Program and crowned one of YouTube’s Next Chefs. I am YouTube’s Vegan Pastry Chef. http://thesweetestvegan.com/about-the-sweetest-vegan/

Guest Post: The Sweet Life’s Chocolate Peppermint Mousse

TheSweetestVegan — Sun, 13 May 2012 16:38:11 +0000

Hey everyone, it’s Sarah from The Sweet Life stopping by to share my super special mousse recipe. This mousse is made similarly to a classic chocolate mousse that uses whipped eggs and heavy cream to provide the airy and creamy texture, but with only good, healthful ingredients.

Chocolate Peppermint Mousse
gluten, soy, and sugar free

Ingredients
1 cup cashews, soaked overnight
1/2 cup maple syrup or brown rice syrup
1 tsp peppermint extract
10 oz chocolate, melted
1 can coconut milk, chilled overnight
2 tsp vanilla extract

Directions
Place cashews in a bowl and add 3/4 cups water. Let the cashews soak overnight or at least for 6 hours.
Once ready, blend the cashews with the water and maple syrup in a food processor or mixer until mixture is smooth and thick.

Meanwhile melt the chocolate on a double boiler, stirring occasionally.

Once chocolate is melted scrape into large bowl. Fold in the completely smooth cashew mixture until well combined. Let cool to room temperature.

While chocolate cashew mixture is cooling, open the chilled can of coconut milk and scrape out the fatty solids on the top (about half the can). Place in a bowl with vanilla extract and blend with a hand mixture until the coconut milk is the texture of whipped cream.

Fold in the whipped cream to the now cooled chocolate mixture.

Place in an airtight contain and let the mousse set up in the fridge several hours. When ready pipe or spoon into glasses and sprinkle with chocolate shavings.

Enjoy!

Please check out more recipes on my blog The Sweet Life
Thesweetlifeonline.blogspot.com

Rhubarb Strawberry Crumble Recipe – Vegan – Dessert A Day Project #5

TheSweetestVegan — Sun, 13 May 2012 00:16:29 +0000

Rhubarb Crumble is a highly requested recipe, but when rhubarb came in season a couple of month ago, the ones at my grocery store looked like someone had dragged them in from last seasons stash. I went to the Supermarket a few days ago, and saw these beautiful pink and red stalks peaking from the top of the produce shelves. I thought to myself in the most Lion King ( birth of an heir) voice, “It is time. . .” So here it is, with less sugar and more natural sweeteners than most, Vegan Rhubarb Crumble!

Vegan Rhubarb Crumble Recipe

Yields: 10 servings

Ingredients:
Filling
1 pound rhubarb, cleaned and chopped in1/2 inch pieces
1 pound strawberries, hulled and quartered
1 whole ripe banana, 1/4 inch cubes
2 tablespoons all purpose flour
1 teaspoon orange zest
Crumble
1/2 cup rolled oats
1/2 cup all purpose flour
1/2 cup light brown sugar, packed
1 tablespoon canola oil
1 tablespoon vegan butter
1 tablespoon orange juice

Directions:
Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, bananas, 2 tablespoons flour, and orange zest in a large mixing bowl. Pour the rhubarb mixture into a 9 inch pie pan and press down into an even layer.

In a separate bowl (or wash the one you just used), use your fingers to crumble together the oats, 1/2 cup flour, brown sugar, canola oil, vegan butter, and orange juice. Everything should be evenly moist.

Sprinkle the oatmeal topping evenly over the fruit. Bake about 35 to 40 minutes. The fruit should be bubble and the topping golden.

Inspired by:
Eating Well Rhubarb & Strawberry Crumble
http://www.eatingwell.com/recipes/rhubarb_strawberry_crumble.html

Deep Dish Dessert Pizza for Mother’s Day – Vegan – Dessert A Day Project # 4

TheSweetestVegan — Fri, 11 May 2012 23:49:33 +0000

Dessert Pizza for my favorite Mother on YouTube, ExoticJess. Mother’s Day is just around the corner and what better to serve at your Mother’s Day Brunch than a Fruit Tart or Deep Dish Dessert Pizza!

Vegan Deep Dish Dessert Pizza – Tart

Yields: 8 servings

Ingredients:
Ingredients for Pastry Dough:
1/2 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons vegan butter, chilled and diced
3 tablespoons ice water
For Pizza Pie Filling
16 ounces vegan cream cheese (Tofutti)
3 tablespoons coconut milk
1/2 tablespoon vanilla extract
1 teaspoon cinnamon
2 cups fruit of choice, thinly sliced

Directions:
Preheat the oven to 425 degrees Fahrenheit.

Whisk all purpose flour, whole wheat flour, baking powder, and salt together in a large mixing bowl. Cut vegan butter into the flours using fork, whisk, or pastry blender. Slowly stir in the ice water, only adding enough to where the dough is moist and holding together.

Form the dough into a ball and place parchment paper. Use a rolling pin to roll the dough out into a 10 inch round. Use the parchment paper to assist you in turning the dough onto a 9 inch tart pan. Form the dough to the bottom and sides of the tart pan.

Cover the inner crust with aluminum foil and fill the tart with dry beans. Bake the crust for 5 minutes. Remove the crust from the oven, and then remove the beans by creating a carrier with the foil. Bake the crust alone for another 5 minutes.

While the crust is cooling, make the filling. In a large bowl, use and electric mixer to mix together cream cheese, coconut milk, vanilla extract, and cinnamon until fluffy.

Use a spatula to spread the filling evenly throughout the tart crust and decoratively top with the sliced fruit. I suggest a circular pattern.

Enjoy.

Adapted or Inspired by (Attribution):
C’est La Vegan Patriotic Cookie Pizza
http://www.cestlavegan.com/2011/07/patriotic-cookie-pizza/

Decadent Chocolate Mousse Recipe – Vegan/Almost Raw/Gluten Free – Dessert A Day Project #3

TheSweetestVegan — Fri, 11 May 2012 00:38:24 +0000

Chocolate Mousse for all the die hard chocolate lovers in the vegan world. But don’t you worry you precious healthy heart, this recipe contains a secret ingredient. My healthy fat lover . . . Avocados.

Vegan Chocolate Avocado Mousse Recipe

Yields: 4 generous servings

Ingredients:

4 ripe avocados
1 cup unsweetened cocoa powder
1 cup agave nectar
1 tablespoons vanilla extract
1/4 cup almond milk

Directions:

Using a blender, food processor, or hand mixer, combine avocado meat, cocoa powder, agave nectar, and vanilla extract by blending until a smooth texture is formed.

Turn the blender off and scarp down the sides of the container. Note the texture of the chocolate mousse. If a fluffier, lighter mousse is desired, slowly add in almond milk while blending until your heart is content with the texture of your chocolate wonder.

Enjoy.

This recipe was adapted from:

Have a Namaste Guilt-free avocado-chocolate mousse
http://haveanamasteblog.com/2010/02/guilt-free-avocado-chocolate-mousse/
The Dr. Oz Show Chocolate Avocado Mousse
http://www.doctoroz.com/videos/chocolate-avocado-mousse

Other video recipes:
Lover’s Chocolate Mousse Recipe – Laura Vitale

Chocolate Mousse for Valentine’s Day

CHOCOLATE MOUSSE – RECIPE

Blissful Coconut Macaroons Recipe – Vegan – Dessert A Day Project #2

TheSweetestVegan — Thu, 10 May 2012 05:27:52 +0000

Macaroons are becoming the new cupcake. People like them because they are light, colorful, and most of all, French. I have yet to gain one of these French wonders, but I have seen a lot of healthy Macaroons made of coconut floating about the Internet. So until I can figure out how to make a French Macaroon that is vegan, I will try out the coconut macaroons, because they look amazing. My result: Though not crunchy as I suspected, they are amazing. They are like soft, white, yummy, vacation pillows for the mouth.

Vegan Coconut Macaroons Recipe

Yields: 1 Dozen plus a few extras

Ingredients:
2 cup unsweetened coconut flakes
1/4 cup all purpose flour
1/4 teaspoon cinnamon
Pinch salt
2/3 cup coconut milk
1/3 cup agave nectar
1/4 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.

Add coconut flakes, flour, cinnamon, and salt to a large mixing bowl. Stir until well combined.

In a separate, small mixing bowl whisk together coconut milk, agave nectar, and vanilla extract.

Stir the wet ingredients in with the dry ingredient. Mix until everything is evenly coated and sticky.

Use a cookie scooper, or a spoon, to drop perfect rounds of coconut macaroon delight onto the prepared cookie sheet at least an inch apart.

Bake for about 15-18 minutes until lightly browned.

Allow to cool on baking pan before allowing any paws nears your decadent delights.

Inspired by:

Savvy Vegetarian Vegan Cookies: Plain or Chocolate Coconut Macaroon

http://www.savvyvegetarian.com/vegetarian-recipes/vegan-coconut-macaroons.php

Honey and Spice Chocolate Drizzled Coconut Macaroons – Gluten-Free & Vegan
http://honeyandspice.wordpress.com/2011/03/30/chocolate-coconut-macaroons-g-vegan/

Chocolate Covered Katie Four-Minute Coconut Macaroons
http://chocolatecoveredkatie.com/2011/09/26/four-minute-coconut-macaroons/