Happy Spring! It might still be snowing in Cleveland, but that hasn’t stopped me from thinking about my favorite sweet treats for the season. Ever since Trader Joe’s released their vegan marshmallows a few years ago, I’ve been obsessed with making s’mores and Vegan Rice Krispie Treats! A 10 oz. bag is just $2.99! Don’t worry—if you don’t have a local Trader Joe’s you can snag some Dandies on Amazon.

My recipe for vegan rice krispie treats is so easy to make, and it’s delicious, too! Give this simple recipe which will have you reminiscing about childhood a try! You won’t regret it!

Happy snacking!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.

Vegan Rice Krispie Treats

***Please feel free to share widely, just give me some credit or a link back!

Ingredients/ Shopping List:

Directions:

The post Recipe: Vegan Rice Krispie Treats! appeared first on Vegan Hostess.

Are you planning a halloween potluck? Heading to a boo-tastic bash? A frightful party? Why not make a spooktakular vegan graveyard cake?!

This fun dessert is quick, easy, and devilishly delicious! It’s not a made from scratch piece of art—instead it’s a cake that is easy to whip up so you can spend all that extra time on the decorations! There are so many “accidentally vegan” baking items on the market that are perfect for this recipe. Just grab a boxed cake mix, follow the instructions, add icing, and then decorate your ghostly graveyard cake! I’ve been making graveyard cakes off and on since I was in elementary school so I can attest that they never grow old! Why not give it a try?

Cheers and happy haunting!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

Spooktacular Vegan Graveyard Cake

Time

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I don’t know about you, but for me, it is a summer of squash! I’ve eaten more zucchini and yellow squash the past two months than I had in two years. Contributing to my massive increase in squash consumption is the fact that I planted a plethora of zucchini in my garden, and my parents brought me some beautiful vegetables from a relative’s garden in West Virginia.

I’ve also been eyeing the “just so happens to be vegan” puff pastry from Pepperidge Farms. I put two and two together and decided to put a vegan spin on a classic cream cheese tart. Admittedly, I had no idea what I was doing with the puff pastry, and it was nothing short of a miracle that this recipe worked out. It was quick, it was easy, and if I could do it, you can, too!

There is something so comforting about a flaky crust smothered in faux cream cheese and  olive oil lightly drizzled over zucchini with herbs. Ahh. This really is a perfect recipe for your next summer get together. Give it a try and let me know how it goes!

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.

Zucchini Cream Cheese Tart

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: 35-45 minutes; Yield: 12 or 24 small bites (depending on how small you want them!)

Ingredients

• 1 sheet puff pastry
• 1 medium zucchini
• 1 green onion
• 1 package of vegan cream cheese (I used Kite Hill)
• salt, to taste
• pepper, to taste
• dried oregano or basil, to taste
• extra virgin olive oil

Instructions

1. Preheat oven to 350F & thaw the puff pastry per package instructions.
2. Slice the zucchini into thin rounds (no need to salt/ weep).
3. Chop the green onion into small rounds.
4. Once the puff pastry is thaw, lay it on a parchment covered baking tray and spread a thin, even layer of vegan cream cheese (should be about a half package).
5. Add the zucchini rounds and green onion.
6. Drizzle a healthy amount of olive oil over the vegetables.
7. Add salt, pepper and any herbs, to taste.
8. Bake for 35-45 minutes until the pastry is golden brown.
9. Let cool for 10 minutes.
10. Cut into small squares and enjoy!

The post Recipe: Zucchini Cream Cheese Tart appeared first on Vegan Hostess.

Hello friends,

It seems like almost every weekend I feel the intense need to bake cookies or cupcakes, even when I probably shouldn’t. This was one of those weekends. Am I alone? I suspect not. What’s better on a snowy, cold day than a warm, fresh-baked treat? Nothing.

I’ve previously posted photos of my favorite spiced vegan cookies which I make for special occasions and holidays, but I’ve never shared the recipe. I think it’s about time! These cookies are packed full of flavor, moist, chewy, and all around delicious. No one will think they are vegan! Trust me. They are perfect for your next hosting event or potluck.

Check out the recipe and mouth watering photos below, and please let me know what you think!

Cheers!

Jocelyn

Vegan Cardamom Spiced Cookies

• ½cup, brown sugar, packed
• ½ cup , vegan butter, softened (I used Earth Balance)
• 1 flax egg (or one Ener-G Egg Replacer Egg)
• ¼ cup, vegan sugar or sugar alternative like Truvia or Splenda
• 2 tsp, pure vanilla extract
• 1 ½ cup, of whole wheat flour (alternatively, all purpose flour will work fine)
• ½ tsp, salt
• ½ tsp, baking soda
• ½ tsp, pumpkin pie spice
• ½ tsp, ground cardamom
• ¼ tsp, ground nutmeg
• Dash of cinnamon
• Dash of cayenne pepper
• ½ cup, vegan chocolate chips
• ¼ cup, raw pepitas
• ¼ cup, crystalized ginger

1. Preheat oven to 350 degrees.
2. Line a baking try with parchment paper.
3. In a medium bowl, mix the vegan butter, brown and white sugars, flax egg (or alternative egg replacer), and vanilla extract.
4. In a large bowl, combine the flour, salt, baking soda, salt, and spices (pumpkin pie, ground cardamom, ground nutmeg, cinnamon, cayenne) and thoroughly mix.
5. Slowly add your wet ingredients to your dry ingredients.
6. Rapidly stir together until the mixture is well combined, and there are no clumps or dry areas.
7. Fold in the vegan chocolate chips, crystalized ginger and pepitas.
8. Roll golf-ball sized dough balls in your hands.
9. Place the dough balls on the baking sheet about two inches apart, and slightly flatten them.
10. Bake for ~11-12 minutes or until golden brown.
11. Let cool on cooling racks for at least 15 minutes.
12. Enjoy!

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Vegan Chocolate Ginger Sugar Cookies

Time

• 30 minutes (10 cook, 20 prep)

Servings

• 24 cookies

Ingredients

• 2 cups, whole wheat flour
• 1/2 tsp, baking soda
• 2 tsp, baking powder
• 3/4 tsp ,salt
• 1/3 cup, vegan butter, I used Earth Balance, softened
• 1/4 cup, water
• 1/4 – 1/2 cup, soy milk
• 3/4 cup packed brown sugar
• 1/2 cup granulated vegan sugar or sugar alternative (I used Truvia baking blend)
• 1 tsp pure vanilla extract
• 2 tbsp, ground ginger
• 1/2 tsp cinnamon
• 2 tbsp, vegan cocoa powder (I used dark ghirardelli)
• 1/2 cup, decorative vegan sugar crystals or raw sugar

Instructions

1. Preheat the oven to 375 F.
2. Line two baking pans with parchment paper.
3. Mix the whole wheat flour, sugar, ginger, cinnamon, salt, baking soda, baking powder and the cocoa powder.
4. In a separate bowl, stir together the vegan butter, vanilla extract, brown sugar, and water.
5. Slowly add the dry ingredient mixture to the wet mixture. Stir until well combined.
6. You should start to see a moist ball of dough form; however, it will likely still be a bit dry. Slowly add in the soy milk until the dough is coated.
7. Once the dough is ready, scoop small golf-ball size clumps of dough and roll into 1 inch balls.
8. Roll the dough balls in the decorative sugar and place on the lined baking sheets.
9. Bake for ~9-10 minutes.
10. Remove from the oven, transfer to cooling racks, and allow to cool completely before enjoying these delectable cookies!

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