Banana Oatmeal Cookies

A bunch of bananas turned spotted this morning due to yesterdays heat so I was looking for ideas. I pulled out How It All Vegan! 10th Anniversary Edition: Irresistible Recipes for an Animal-Free Diet and tried “Banana Oatmeal Cookies” on page 147. The cookie has no added fat or oil (besides the chocolate chips). I liked the cookies but they are on the drier side, maybe a bit of oil would have helped, say a Tablespoon or two. As well there is no added salt besides the baking soda. If you eat less sodium you won’t mind (as we do), but YMMV. Anyhow, let the cookies fully cool down for best taste, as with no fat baked goodies these cookies get softer after they sit for a little.

Banana Oatmeal Cookies


  • 2 very ripe bananas, mashed (about 2/3 cup)
  • ½ cup applesauce
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2½ cups all-purpose flour
  • 2½ cups old-fashioned oats
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 cup raisins (used organic)
  • ½ cup semi-sweet chocolate chips (check the label, used organic)


Preheat the oven to 350° and line two baking sheets with parchment paper.

Mash the bananas finely and add to a medium mixing bowl with the sugar, applesauce and vanilla, stir to mix.

Sift the flour, cinnamon and baking soda into a large mixing bowl, stir in the oats.

Add the liquid to the dry and mix till just together. Add in the raisins and chocolate chips, stir to mix in.

Using a 2 Tablespoon disher make about 26 cookies (3 batches) and bake one tray at a time for 15 to 20 minutes or until golden brown. Let cool fully before eating.

With no fat added baking eat within 24 hours for best results.



Vegan Friendly Peppermint Patties

I was thinking up ideas of what to make as a gift for my brother’s birthday when I came across the recipe for Peppermint Patties in How It All Vegan! 10th Anniversary Edition: Irresistible Recipes for an Animal-Free Diet on page 142. The last time I tried making peppermint patties it involved raw egg whites and yeah, great in theory but I couldn’t stomach trying them (even on my best “I want to eat meat” days, raw eggs are just a big ol’ ewwwwwwwwwww). These little vegan candies on the other hand were perfect and Dave should love them!

The 10th anniversary edition of How It Vegan is a great addition to a book collection – the extra new recipes make it even better.

Peppermint Patties


  • 2 cups powdered sugar
  • 1 Tbsp Earth Balance Buttery Stick
  • 2 tsp pure peppermint extract
  • 2 Tbsp unsweetened almond milk

Coating –

  • 1½ tsp Earth Balance Buttery Stick
  • 4 ounce semi-sweet chocolate ships (vegan friendly and organic)


Line a baking sheet with parchment paper.

Add the sugar, buttery stick, peppermint extract and almond milk to a food processor, process for a minute and scrape down, then process at high for a minute until smooth and creamy.

Using a 1 Tbsp disher make balls and drop onto the baking sheet.

Freeze for 15 minutes, take out and gently/quickly roll and flatten into a circle.

Put back in the freezer for 15 to 30 minutes.

To coat –

In a small saucepan melt the buttery stick over medium-low heat, add in the chocolate chips, stirring constantly until melted. Take off the heat and let sit for a couple of minutes.

Take the patties out of the freezer. For easiest results wear disposable gloves and have a second baking sheet ready, lined with parchment paper (even better? chill this sheet as well in the freezer). Using two forks dip and flip each disk quickly. Then flip onto the second baking sheet. You can use a small silicone spatula to smooth out the chocolate as needed and to apply more to any bare spots.

Pop into the refrigerator to harden up.

Makes 12 patties.


Lil’ Chocolate Cake Bites

I found this delicious recipe on Please Pass The Tofu’s blog yesterday afternoon and made them while cooking dinner. Using a stand mixer made these so easy to whip up. I made mine bigger so I played with the baking time (her recipe made 48).

Lil’ Chocolate Cake Bites


  • 1/3  cup unsweetened cocoa powder
  • ¼ cup Earth Balance Buttery Stick, room temperature
  • ¾ cup granulated sugar
  • 4 ounces unsweetened applesauce (1 single serving tub)
  • 1 tsp pure vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp kosher salt


Preheat the oven to 375° and line two baking sheets with parchment paper.

Add the cocoa powder, butter and sugar to the bowl of a stand mixer, beat on low until mixed, add in the vanilla and applesauce and beat until smooth on medium.

Whisk the dry ingredients together, add in slowly with the mixer on low, beat till mostly mixed in and then turn up to medium till just mixed.

Using a 1 Tablespoon disher make about 28 balls. Roll quickly in your hands to make smooth and put on the baking sheets.

Bake one sheet at a time, check at 10 minutes. They may need up to 13 minutes. Be careful to not overbake, they will look a bit wet (although to the touch they will be dry). They set up once cooled.



Vegan Friendly Chocolate Mousse Frosting

Being that the frosting has a cooking stage it may seem to be more complicated, but fear not, it isn’t! And better – it has a lot less sugar than most frosting as well. More so it can be made with a soft tub spread and not stick spread, leaving it a bit better both fat wise and calories. If you are not concerned with it being vegan I would suggest a brand like Brummel and Brown, which has a nice tart flavor.

For this past Christmas Kirk bought me one of these for my Kitchenaid mixer, it has been great for batters and frosting: New Metro Design Beater Blade for 5-Quart KitchenAid Bowl Lift Mixers, White.

Spread on my recent Chocolate Cupcakes:

Chocolate Mousse Frosting


  • 1 Tbsp cornstarch
  • ½ cup light vanilla soy milk (used Silk brand)
  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • ½ cup tub spread (preferably a heart healthy version/reduced fat)
  • 1 tsp pure vanilla extract
  • 2 Tbsp powdered sugar (see notes below)


  1. In a small saucepan whisk the cornstarch and milk together till smooth. Bring to a boil over medium heat, stirring constantly. Once boiling it will thicken quickly, take off the heat and scrape into a small bowl to cool.
  2. Sift the cocoa powder 2 to 3 times to remove any lumps.
  3. In a stand mixer add the sugar, cocoa and spread. Beat on low until combined, turn up to high and let beat for 5 minutes. Turn to low and add in the vanilla, then add in the thickened (cooled) mixture and let beat in till smooth, then turn back up to high and beat for 3 minutes more.
  4. Add in the powdered sugar and beat till mixed in.
  5. Let chill for an hour in the refrigerator and then spread on cupcakes or a single layer cake. Store the frosted items in the refrigerator covered without it touching the frosting.


Want to make homemade powdered sugar? Easy enough!

In a glass blender add 1 cup granulated sugar + 1 heaping Tablespoon cornstarch and process on high until the sugar is ground down finely – depending on your blender it will take a minute or two.


Vinegar Based Vegan Chocolate Cupcakes

An easy to make recipe for 12 vegan friendly cupcakes using the vinegar method – that is where you curdle your non-dairy choice of milk with vinegar, giving the results similar to buttermilk based cupcakes. Any way you look at it…yum! The frosting recipe will be coming up soon with more photos.

Vegan Chocolate Cupcakes


  • 1 cup light vanilla soymilk (Used Silk brand, can use any non-dairy you prefere)
  • 1 tsp apple cider or white vinegar
  • ¾ cup granulated sugar
  • 1/3 cup canola or vegetable oil
  • 1½ tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking soda
  • ¼ tsp kosher salt


  1. Preheat the oven to 350° and line a 12 count muffin tin with paper liners.
  2. Measure the soymilk into a glass measuring cup, add in the vinegar and stir. Let sit and curdle for a few minutes.
  3. In a medium mixing bowl sift the flour through salt together.
  4. In a large mixing bowl whisk the sugar, oil and vanilla together. Add in the curdled soymilk and whisk until the sugar is dissolved.
  5. Add the dry ingredients to the wet and whisk until a smooth batter forms.
  6. Using a disher divide the batter evenly between the liners.
  7. Bake for about 20 minutes or until a toothpick comes out clean.
  8. Let cool for a couple minutes, transfer to a cooling rack. Once cooled frost if so desired.

Makes 12 cupcakes.


Fudgy Chocolate Cherry Brownies

Not a vegan recipe this time! I was trying out a concept so went for full octane. Delicious to say the least but not something I would make often (sugar high!)

Fudgy Chocolate Cherry Brownies


  • ¼ cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • ¾ cup granulated sugar
  • 1 tsp pure vanilla extract
  • 2 eggs or ½ cup liquid egg substitute
  • ¼ cup all-purpose flour
  • 1/3 cup dried cherries
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350° and coat an 8×8″ glass baking pan with cooking spray.
  2. In a wide heavy saucepan melt the butter over low heat, add in the first cup of chocolate chips and stir until melted.
  3. Take off the heat and mix in the sugar and vanilla, stirring until fully dissolved. Stir in the eggs.
  4. Add in the flour, beating it into the batter for a full minute, until the batter is smooth and glossy.
  5. Stir in the cherries and remaining chocolate chips, scrape into the prepared pan.
  6. Bake for 30-40 minutes. Test with a toothpick for mostly clean (not runny with batter) in the center.
  7. Let cool on the counter and if desired refrigerate.


Little Fudgy Cookies

A small recipe of super soft fudgy cookies, when you bite into one it makes you think of brownies! The baby loved his cookie and was happily munching on it after dinner.

Fudgy Cookies


  • 1 cup all-purpose flour
  • ¼ tsp baking soda
  • 1/8 tsp kosher salt
  • 7 Tbsp unsweetened cocoa powder
  • ¼ cup canola oil
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup non-fat plain yogurt
  • 1 tsp pure vanilla extract


Preheat the oven to 350° and line 2 baking sheets with parchment paper.

In a small bowl whisk the flour, baking soda and salt together, set aside. In a large mixing bowl whisk the oil and yogurt together, then mix in the sugars and vanilla. Sift the cocoa powder on top and whisk in till smooth. Stir in the flour until  the dough is smooth.

Using a 1 Tablespoon disher divide into 24 portions, 12 on each baking sheet. Bake one sheet at a time for 10 minutes or until mostly set (the tops will be a soft firmness). Let cool on the tray for 5 minutes, then move to a cooling rack with a thin metal spatula. Let cool, the cookies are fragile when hot, but firm up as they cool.

Makes 24 cookies.


Chocolate Pretzel Bark

This bark is very addicting, the perfect blend of sweet/savory/salty. If you make it don’t expect it to last long!

Chocolate Pretzel Bark


  • 18 ounces semi-sweet chocolate chips (1 1/2 bags)
  • 2 cups honey roasted peanuts
  • 1 cup broken pretzel pieces (no crumbs, shake them gently to remove any)


Line a cookie sheet with parchment paper cut to fit. In a large microwave safe glass bowl add the chocolate chips. Microwave on high for 1 minute, stir and then cook for 1 minute more. Stir until all the chocolate is melted and smooth. Stir in 1 1/2 cups of the peanuts and the pretzels till mixed in. Immediately spread on the prepared baking sheet, smoothing out with a silicone spatula. Sprinkle the remaining peanuts on top, gently press down.

Let cool for a couple of hours or overnight, then break into pieces.


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