Vegan Cookie Dough Brownies Brookies Susiechef

Indulge in the perfect marriage of cookie dough and brownies with these decadent vegan brookies. Rich, chocolatey brownie base topped with luscious cookie dough, these treats are sure to satisfy your sweet cravings without any animal products.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1/2 cup vegan chocolate chips
• 1/2 cup vegan butter, softened
• 3/4 cup brown sugar
• 1/4 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup vegan chocolate chips

Instructions:

Preheat the oven to 350F 175C and grease a 9x9 inch baking pan

In a bowl, mix together the flour, cocoa powder, sugar, baking powder, and salt

Add the vegetable oil, non-dairy milk, and vanilla extract to the dry ingredients and mix until well combined

Fold in the vegan chocolate chips

Pour the batter into the prepared baking pan and spread it out evenly

In another bowl, cream together the vegan butter and brown sugar until smooth

Add the non-dairy milk and vanilla extract, and mix well

Gradually add the flour, mixing until a smooth dough forms

Fold in the vegan chocolate chips

Drop spoonfuls of the cookie dough onto the brownie batter in the pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean

Allow to cool before slicing into squares

Enjoy!

Avocado Toast with Smoked Tempeh

This vegan brunch dish is delicious. It has creamy avocado and savory smoked tempeh on whole grain toast.

Ingredients:

• 2 ripe avocados, mashed
• 4 slices whole grain bread, toasted
• 200g smoked tempeh, thinly sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro leaves for garnish

Instructions:

Heat olive oil in a skillet over medium heat

Add smoked tempeh slices and cook until lightly browned on both sides, about 3-4 minutes per side

Season with salt and pepper, then remove from heat

Spread mashed avocado evenly onto toasted bread slices

Top each slice with cooked smoked tempeh

Drizzle with lemon juice and garnish with fresh cilantro leaves

Serve immediately

Vegan Spring Veggie Breakfast Sandwiches

These vegan spring veggie breakfast sandwiches are bursting with fresh flavors and perfect for a hearty morning meal. The combination of creamy vegan cream cheese biscuits, savory sautéed spring vegetables, and optional vegan egg and cheese makes for a satisfying and nutritious breakfast option.

Ingredients:

• 2 vegan cream cheese biscuits
• 1 cup mixed spring vegetables such as asparagus, peas, and spinach
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 4 slices of vegan egg optional
• 4 slices of vegan cheese optional

Instructions:

Preheat oven to 350F 175C

Slice the mixed spring vegetables into bite-sized pieces

In a skillet, heat olive oil over medium heat

Add the sliced vegetables, garlic powder, salt, and pepper

Saut for 5-7 minutes until vegetables are tender

While the vegetables are cooking, bake the vegan cream cheese biscuits according to package instructions

If using vegan egg, cook according to package instructions

Once the biscuits are baked, slice them in half horizontally

Assemble the sandwiches by placing a slice of vegan egg if using on the bottom half of each biscuit, followed by a slice of vegan cheese if using, and then a generous spoonful of the sauted spring vegetables

Place the top half of each biscuit on top to complete the sandwiches

Serve warm and enjoy!

Vegan Chocolate Pumpkin Cupcakes

These vegan cupcakes are moist and fluffy, and the flavors of rich chocolate and pumpkin go so well together. This is a great way to satisfy your sweet tooth without using any animal products.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/3 cup plant-based milk
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dairy-free chocolate chips

Instructions:

Preheat the oven to 350F 175C and line a muffin tin with cupcake liners

In a large mixing bowl, whisk together pumpkin puree, maple syrup, plant-based milk, melted coconut oil, and vanilla extract until well combined

Add the flour, cocoa powder, baking powder, baking soda, and salt to the wet ingredients, and mix until just combined

Be careful not to overmix

Fold in the dairy-free chocolate chips

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean

Remove from the oven and let cool in the tin for 5 minutes, then transfer the cupcakes to a wire rack to cool completely

Once cooled, enjoy these delicious vegan chocolate pumpkin cupcakes!

Ferrero Rocher Ice Cream Cheesecake

With this rich ice cream cheesecake, you can enjoy the flavors of Ferrero Rocher chocolates. It's the perfect treat for any event because it's rich and creamy.

Ingredients:

• 1 cup crushed Ferrero Rocher chocolates
• 1 cup cream cheese
• 1/2 cup condensed milk
• 1 cup heavy cream
• 1/4 cup Nutella
• 1/2 cup chopped hazelnuts
• 1/4 cup chocolate sauce

Instructions:

Crushed Ferrero Rocher chocolates, cream cheese, condensed milk, Nutella, and chopped hazelnuts should all be mixed together in a bowl

Whip the heavy cream in a different bowl until stiff peaks form

Add the whipped cream to the Ferrero Rocher mixture and mix it well

Put the batter into a cake pan that has been lined with parchment paper

Use a spatula to smooth the top

Add chocolate sauce on top and use a knife to make swirls to make it look like marble

Put plastic wrap over the pan and freeze for at least 6 hours or overnight until the food is firm

If it's not frozen yet, take it out, cut it up, and serve it cold

Have fun!

Strawberry Goat Cheese Quinoa Salad

This Strawberry Goat Cheese Quinoa Salad is a delightful combination of sweet and savory flavors. The juicy strawberries, creamy goat cheese, and aromatic herbs pair perfectly with the nutty quinoa. Topped with a tangy balsamic dressing, this salad is a refreshing and satisfying meal on its own or as a side dish.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 pint fresh strawberries, hulled and sliced
• 4 ounces goat cheese, crumbled
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1/4 cup chopped red onion
• 1/4 cup chopped toasted almonds
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

In a medium saucepan, bring 2 cups of water to a boil

Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the water is absorbed

Fluff with a fork and let it cool

In a large salad bowl, combine the cooked quinoa, sliced strawberries, crumbled goat cheese, chopped basil, chopped mint, chopped red onion, and toasted almonds

In a small bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing

Pour the dressing over the salad and toss to combine, ensuring all ingredients are well coated

Serve immediately or refrigerate for later

Enjoy!

Clean Pumpkin Pie Popsicles

Enjoy the tastes of fall with these pumpkin pie popsicles that are good for you. They're a treat that you can enjoy without feeling bad about it.

Ingredients:

• 1 cup canned pumpkin puree
• 1 ripe banana, mashed
• 1/2 cup unsweetened almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/4 cup chopped pecans optional

Instructions:

Pumpkin puree, mashed banana, almond milk, maple syrup, vanilla extract, and pumpkin pie spice should all be put into a blender

Mix everything together until it's smooth

If you want, you can add chopped pecans

Place the mix into popsicle molds

Place a popsicle stick in each mold

Let it freeze for at least 4 hours, or until it's hard

Take the popsicles out of the molds and enjoy once they are frozen

Chalkboard Cookies by Ali Bee's Bake Shop

Ali Bee's Bake Shop's stunning Chalkboard Cookies are a creative and delicious treat. The black 'chalkboard' base is both entertaining and impressive, and you can use the edible white marker to create personalized messages or artistic designs on each cookie.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Black food coloring gel
• White edible food marker

Instructions:

In a medium bowl, whisk together the flour, baking powder, and salt

In a separate large bowl, cream the softened butter and sugar until light and fluffy

Beat in the egg and vanilla extract until well combined

Gradually add the dry ingredients to the wet ingredients and mix until a smooth dough forms

Divide the dough into two equal portions and wrap each in plastic wrap

Refrigerate the dough for at least 1 hour

Preheat your oven to 350F 175C and line a baking sheet with parchment paper

Remove one portion of dough from the refrigerator and let it sit at room temperature for a few minutes to soften slightly

Roll out the dough on a lightly floured surface to about 1/4-inch thickness

Cut out rectangular shapes resembling mini chalkboards using a cookie cutter or a knife

Carefully transfer the cookies to the prepared baking sheet

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely

Once the cookies are cooled, use black food coloring gel to create a chalkboard effect on each cookie

Using a white edible food marker, write fun messages or draw doodles on the 'chalkboard' cookies

Allow the food coloring to dry completely before storing the cookies in an airtight container

Mushroom Pizzettas with Reduced Balsamic

Enjoy these delicious Mushroom Pizzettas with Reduced Balsamic for an authentic suburban gourmet experience. The combination of earthy mushrooms, melted cheese, and sweet balsamic glaze creates a flavor explosion that will leave your taste buds craving for more.

Ingredients:

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 1 1/2 cups sliced mushrooms
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

Preheat your oven to 475F 245C

Divide the pizza dough into 4 equal portions and roll them out into small rounds on a floured surface

Place the dough rounds on a baking sheet lined with parchment paper

Spread a thin layer of tomato sauce on each dough round, leaving a small border around the edges

Evenly distribute the sliced mushrooms over the tomato sauce

Sprinkle mozzarella and Parmesan cheese over the mushrooms

Drizzle olive oil over the pizzettas and season with salt and pepper

Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is bubbly and lightly browned

While the pizzettas are baking, make the reduced balsamic glaze

In a small saucepan, combine balsamic vinegar and honey

Bring to a simmer over medium heat, then reduce the heat to low and simmer for about 10 minutes, or until the mixture has thickened and reduced by half

Remove from heat

Once the pizzettas are out of the oven, drizzle the reduced balsamic glaze over them

Garnish with fresh basil leaves, slice, and serve hot