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Ina Garten’s Lemon Bars

Lemon bar Ina Garten is the best lemon bar I have ever had. They are very sharp and orange, but sweet and refreshing!

Every recipe that I made by Ina Garten is nothing but extraordinary. I have been wanting to make Ina Garten's lemon bar for a while, but I think waiting until summertime to make it, seeing summer is all lemon time.
In the recipe, it was said to put the dough for the crust on a 9 x 13 x 2-inch pan, which I did. And to press it, build 1/2 inch edges on all sides, which I did.
Now, this part confuses me. I thought to myself, "I don't think it's right to put a crust dough which will then store a lot of the goodness of liquid lemon on it". All I keep imagining is just contents that overflow and flow to the sides ... and that's what happened. That's a mess!

So just a friendly tip ... I will use a baking sheet that has raised edges, or even a 9 x 13 x 2-inch casserole plate. I know Ina must ask us to use the baking dish for her own ingenious reasons. But if you want to prevent chaos from happening ... I will stay away from using a typical baking dish without raised edges.

One more thing I want to mention about the Earth's crust ... It is said to cool the crust before baking it. I do. It doesn't say how long to chill, so I chill mine for about 10 minutes. I think it was not long enough ...

After the crust is finished baking, I have to take the glass and smile in the middle to make the edges again. When baked, the whole crust rises to a level, and my edges disappear. But the glass fix it!
This recipe is very good because it only uses real squeezed lemon juice and lemon zest for a perfect aroma!
After an overflowing filling disaster, this lemon bar still comes out wonderfully. They look amazing, and most importantly, they taste amazing!

I keep these people cold until they are ready to be served. Be sure to store leftovers in the fridge.
Finally, ENJOY!

for the periphery:

  • 1/2 pound of unsalted butter, at room temperature
  • 1/2 cup sugar
  • 2 cups flour
  • 1/8 teaspoon of halal salt

To fill:

  • 6 extra-large eggs at room temperature
  • 3 glasses of granulated sugar
  • 2 tablespoons of grated lemon zest (4 to 6 lemons)
  • 1 cup of fresh lemon juice
  • 1 cup flour
  • Candied sugar, for dust


  1. Preheat the oven to 350 degrees F.
  2. For the crust, shake the butter and sugar until light in an electric mixer bowl equipped with paddle attachments. Mix flour and salt and, with a low mixer, add butter until mixed. Throw the mixture into the flour board and collect it into a ball. Roll out the mixture by hand in the form of flour and press it into a baking pan measuring 9 by 13 inches, place the edges 1/2 inch on all sides. Cold.
  3. Bake the crust for 15 to 20 minutes, until it is very brownish. Allow cooling on a wire rack. Leave the oven on.
  4. To fill, beat eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes, until the contents have been set. Allow cooling to room temperature.
  5. Cut into triangles and dust with candied sugar.

Easy Vegan Chocolate Peanut Butter Bars

Recipe 4 ingredients for healthy gluten-free peanut butter seasoning! The best free milk dessert recipes: yummy no-bake peanut butter! Simple vegan desserts, Gluten Free, Milk Free, Vegan.

Easy Vegan Chocolate Peanut Butter Bar (Gluten-Free)
You might ask, what the hell is there no roasted peanut butter? Some people know them as Lunch Lady Peanut Butter Bars, Homemade Reese's No-Bake Peanut Butter Bars, or even No-Bake Cafeteria Peanut Butter Bars.

The classic version of peanut butter includes 2 layers: one layer is hard & sweet featuring peanut butter, and the second is chocolate topping. What is my recipe for not roasting different roasted peanut butter chocolate?

Most no baked peanut butter sticks are made with a combination of butter, confectionery, and graham crackers. Many years ago, when I really needed/made healthy gluten + vegan free nut butter bar, I realized that I had to leave the ingredients behind.

Fast & Simple Vegan Peanut Butter Bar - in 4 ingredients!
My favorite milk-free peanut butter bar can be made with only 4 simple & healthy ingredients. They are very easy to make, gluten-free, vegan and delicious - basically my favorite vegan dessert recipe!

Ingredient 1: natural peanut butter without salt
Ingredient 2: vegan chips (free of milk)
Material 3: pure maple syrup
Ingredient 4: coconut flour - which makes it wheat-free!

I am a little too proud of myself for knowing that my previous enemy, ahem, otherwise known as persistent coconut flour, can be used as a healthy thickener that is free of grains for the layers of peanut butter on these healthy peanut butter stems. Combined with maple syrup, well, you get the tastiest vegan peanut butter bar. Like ever.

How to Make a Healthy Peanut Butter Bar
Step 1: Mix the peanut butter, maple syrup and coconut flour in a bowl. Shake & fold until thickens with pleasure.
Step 2: Pour the peanut butter mixture into the prepared skillet & spread it evenly into layers.
Step 3: Melt remaining vegan chocolate flakes & remaining peanut butter. Stir until smooth.
Step 4: Pour the melted chocolate mixture over the bars.
Step 5: Chill until it's really hard.
Step 6: Slice then enjoy the best healthy peanut butter bars!

Peanut Butter Layer

  • 1 cup natural creamy peanut butter without salt
  • ¼ cup + 2 tablespoons of pure maple syrup
  • ½ cup coconut flour
Chocolate Topping
  • 1 cup of vegan chips
  • ½ cup natural peanut butter without cream


  1. Cover an 8-inch square pan with baking paper or wax paper. Free some space in the freezer for this pan - you will need it later. Put aside.
  2. Make Peanut Butter Layer: In a medium bowl, add Peanut Butter Layer ingredients: 1 cup of peanut butter, ¼ cup + 2 tablespoons of maple syrup, and ½ cup of coconut flour. Using a rubber spatula, stir and fold until evenly mixed and thick, with no visible flour remaining.
  3. Transfer the peanut butter mixture to the prepared baking pan. Using a rubber spatula, smooth it into a flat layer. Put aside.
  4. Making Chocolate Topping Use the double boiler method or the following. Add Chocolate Topping ingredients to a microwave-safe bowl: 1 cup of chocolate and ½ cup of peanut butter. Heat with the addition of 20 seconds until the chocolate is soft and melty. Stir between heating, until smooth.
  5. Next, pour the chocolate mixture over the peanut butter filling. Using a clean rubber spatula, smooth it into a flat layer. Tap the pan several times to help even the chocolate.
  6. Move the pan to the freezer. Freeze for 45-60 minutes, or until hard. Remove from the freezer and cut into 16 sticks. Enjoy!
This recipe is inspired by beaming baker

Vegan Vanilla Cupcakes

This vegan vanilla cupcake is light, tender and decorated with creamy vanilla buttercream cream. A basic cupcake is a staple food that everyone must know how to make, and I want to show you how to do it without eggs or milk!

Nothing is too fancy, but something plain, white and beautiful. Just like this vegan vanilla cupcake!

I have a few other cupcake recipes on the blog but I want to bring it back to basics! There is no fancy taste or decoration.

I think every baker should know how to make a simple vanilla cupcake. That was one of the first things I learned to bake as a child.

Of course, making vegan vanilla cookies can be a bit of a challenge if you have never played with roasting milk or free eggs.

First, you need to find a way to make it soft without using eggs. But don't expand too much - because you don't want them to collapse while baking. And then there's another problem with how to keep cupcakes moist.

But don't worry, this recipe tastes as good as the non-vegan cupcake I've made before!

The first step, like most of my other cake recipes, is to spread butter and sugar into a medium-sized bowl.

Make sure to continue mixing until it is super smooth and soft and all sugar granules have dissolved. This will help prevent your cupcake from becoming crispy on it.

After you spread the butter and sugar, add two teaspoons of vanilla extract. I have found two teaspoons to be the perfect amount because it gives a delicious vanilla flavor without completely clogging the cupcake.

Mix well with butter and sugar.

Now, add the vegetable milk of your choice.

I almost always roast with soy milk because in my opinion the closest consistency with milk. But don't hesitate to use whatever type of vegetable milk you like. The vanilla extract should help disguise a stronger taste like almonds.

The only milk that I don't recommend for baking is coconut milk because it changes the texture.

Using vegetable milk in this vegan vanilla cupcake recipe helps tie the remaining ingredients together, and keep the sponge nice and moist. This works very well as a substitute for vegan eggs for the cake.

Add flour and baking powder to the bowl.

It's important that you use regular flour for this recipe, not for self-aggrandizement. When I bake traditional cupcakes, I always use self-help but in baking vegan, I find that without eggs and milk, self-flour has too many preservative agents in it and produces a "gummy" texture.

Using a combination of ordinary flour and baking powder seems to work better for me. Cupcake will rise well but not too much so that it becomes a mini mountain in the oven.

Fold the flour and baking powder into the wet mixture very gently until you have a smooth cake mixture.

Next, add one teaspoon of apple cider vinegar.

Wait - don't panic! I promise that you will not be able to taste it after the cake is baked. But if you are really against putting vinegar in your cupcakes, you can always use 1 teaspoon of lemon juice.

The acidic nature of vinegar (or lemon juice) will react with baking powder and activate its lift, creating a light and smooth cupcake.

Gently fold into the vinegar, careful not to mix too much. You want to mix the mixture until the ingredients are ONLY combined and no more.

Your cookie dough must "drop consistency". This means that when you put a few spoons and the tip of the spoon upside down, the dough must "fall". It should not be too runny or too hard - just somewhere between the two.

Divide the cake mixture between 12 cupcakes and bake 180C / 350F for 20-25 minutes. They have to come out a little loud on top.

Make sure they are roasted until they run out by sticking a toothpick in the middle. If there is liquid in the toothpick when you remove it, put the cupcake back in the oven for 5 minutes, until the toothpick comes out dry.

When they are done baking, transfer to a wire rack until it is completely cold.

Vegan vanilla cupcakes won't be complete without buttercream vanilla ice cream!

You can actually use the store purchase version if one is available at your place of residence. Be sure to check the ingredients for things like milk, eggs, or gelatin.

But I always think that homemade frosting is the best type of frosting. It only takes 5 minutes to make, the pipe is very good and will withstand high when the cupcake is left at room temperature. No more puddles of vegan frosting ... yes!
All you need to do is put the vegan butter in the bowl and mix it using a beater until soft and smooth.

Then, add the powdered sugar, vanilla extract, and vegetable milk of your choice to the bowl and mix it all until evenly mixed. The result is the smooth and soft vegan frosting!

You can scoop it into the cupcake if you like, but this recipe will give you enough to distribute beautiful dough to each cupcake. Of course, this step is completely optional, but if you don't currently have pockets and pipe nozzles, I urge you to check your local pound or dollar store. There's something about piped frosting that adds a special touch to cupcakes.

After all your cupcakes have frozen, you can leave them alone or add a few decorations.

I use white pearls that can be eaten personally from Baking Time Club, and I highly recommend their site for all their vegan-friendly sprinkles. They have many choices.

There are also many choices available in supermarkets but again be careful with ingredients derived from animals. The most common non-vegan ingredients in sprinkles tend to be milk, whey powder, egg or egg powder, gelatin, shellac, carmine, and beeswax.


  • 1/4 Cup of Vegan Butter (60g)
  • 1/2 Sugar Caster Cup (100g)
  • 2 teaspoons of vanilla extract
  • 3/4 cup + 1 tablespoon Selected vegetable milk (200ml)
  • 1+ 1/2 Cup Plain Flour (180g)
  • 2 teaspoons of baking powder
  • 1 teaspoon of apple cider vinegar (or lemon juice)
For vanilla frosting:
  • 2 Sugar Powder (240g)
  • ½ Glass of Vegan Jam (120g)
  • 1 teaspoon of vanilla extract
  • 1-2 Tablespoons Vegetable milk (depending on desired consistency)
  • Vegan sprinkles (optional)


  1. Preheat your oven to 180 ° C / 350 ° F and 12 hole cupcake lines with a paper case.
  2. In a medium-sized bowl, shake your butter and sugar. Be sure to keep mixing until the sugar has completely dissolved, otherwise you will end up with a difficult cupcake.
  3. Add vanilla extract and stir.
  4. Add vegetable milk, flour, and baking powder. Gently fold the mixture until everything is smooth and combined well.
  5. Add vinegar (or lemon juice) and fold it.
  6. Divide the mixture between cupcake liner and bake for 20-25 minutes. Examine the fully baked cake by putting the skewers through the middle.
  7. Transfer the cupcake to a wire rack and allow it to cool completely.

For vanilla frosting:

  1. Gently mix the vegan butter until soft, then add the refined sugar and stir until smooth.
  2. Add vanilla and 1 tablespoon of vegetable milk. Stir until evenly mixed. If your freezing is too thick, add 1 tablespoon of milk again. If it's too runny, add more powdered sugar.
  3. Transfer the frosting to the piping bag and send a swirl to the center of each cupcake.
  4. Garnish with vegan sprinkles if desired, and enjoy!
This recipe is inspired by the owner of a youtube video below




Black Forest Cake is a staple food when I grow up (many make me worried ... read on). You know, grocery store types with nuclear red maraschino cherries? My mother likes the cake and always gets it for her birthday, and often throughout the year. This is very disappointing for me. Why do you want to ruin a very delicious cake with cherries that taste sweet, sticky, and artificial? Why? Needless to say, I eat around them, but they really stain the cake and freeze it. Sad period. Now that I think about it, it might have been a good 20-25 years since I owned the cake.

I've talked about my humiliation for the maraschino cherries before, and that feeling is still valid today. I had given up and used them as decoration because, I admit, they looked beautiful and only left with certain desserts, but they were picked immediately before eating cake.

The thing is, I actually like cherries. Real Cherries. Fresh cherries. They are one of my favorite summer seasonal fruits. So, I set out to remake a decades-old Black Forest Cake in my way.

I promise you, this is one of the easiest cakes you will make. It looks better than before, and the actual brown skin is dead easily made. The hardest part of this cake is making sure you don't have lingering cherries in your cherries, which actually happens because cherry pitters are less than stars that break after about 10 cherries. Needless to say, it was returned.

So, chocolate cake is super easy, simple whipped cream for freezing, and fresh cherries. That's really what you need. To keep it traditional, I also made a cherry syrup (using kirsch-cherry liqueur) to brush the cake layers. You can ignore this if you want to remain child-friendly, or use non-alcoholic cherry syrup.
The brown skin on the side of the cake is much easier to make than it looks. I first saw this in my Irish friend Chocolate Cake, Janette. He has a video tutorial to show you how to make it, and I basically follow the steps: melt chocolate, spread it on parchment, cool it, unroll it. The only difference is that I put my bottle in the fridge for 20 minutes instead of the refrigerator for 30 minutes because I was so impatient.

I really don't think it will work, to be honest, because this is my first time trying it, but it works! I really think my chunks are too big/thick and it's close to melting it back and trying again, but after I put it on the cake they look perfect.

You have to work quickly with this brown skin - because chocolate doesn't burn easily, it will melt when touching. I recommend using latex gloves that are safe for food so you don't touch chocolate directly. This will help a ton. I also brought out chocolate shards in the fridge/freezer here and there to cool them down - it was also a hot day, so that didn't help my situation. At one point I actually had a cake and bark in the fridge and put broken pieces of cake with the refrigerator door open (lol). Desperate times. Has it fallen ??
I use a vegetable peeler on top of the chocolate block to make chocolate shavings on it, and then use a 1M tip to distribute the rose from the whipped cream on top. Really, you can skip all the bells and whistles and do a simple frosting job with whipped cream.

If you are a fan of Black Forest Cake, I hope you try this version! And if not, maybe this recipe will change you. Much better than you can get at the grocery store, I promise!

Chocolate Cake:

  • 2 cups of all-purpose flour
  • 2 glasses of granulated sugar
  • 3/4 cup of processed Dutch cocoa powder is sifted
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup of vegetable oil
  • 1 cup buttermilk, room temperature
  • 1 glass of hot water
  • 2 large eggs
  • 2 teaspoons vanilla

Cherry Liqueur Syrup:

  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup of cherry liquor

Whipped Cream:

  • 3 cups of cold whipped cream
  • 1/4 cup of sifted powdered sugar

Chocolate Sheet:

  • 250 g of chopped good quality dark chocolate


  • 2 1/2 cups cherry pitted and cut in half
  • 1 stick of dark chocolate for shavings (optional)
  • cherry

Chocolate Cake:

  1. Preheat the oven to 350F, lubricate two 8 "round cake pan and dust with cocoa powder. Align the base with parchment.
  2. Place all dry ingredients into a stand mixer bowl equipped with paddle attachments. Toss to join.
  3. In a medium bowl, shake all the wet ingredients (pour hot water slowly so that they don't cook the eggs).
  4. Add the wet ingredients to dry and stir in the media for 2-3 minutes. The dough will be very thin.
  5. Pour evenly into prepared pans. I use a kitchen scale to ensure that the dough is evenly distributed.
  6. Bake for 45 minutes or until the cake tester comes out mostly clean.
  7. Chill for 10 minutes in a saucepan then turns into a wire rack until it is completely cold.

Cherry Liqueur Syrup:

  1. Put sugar and water into a small saucepan. Stir and bring to a boil. Simmer for 1 minute then remove from heat. Stir in the cherry liquor and let it cool completely.

Whipped Cream:

  1. Whip cream and refined sugar until the peak are stiff. Ideally in a cold bowl with a cold shaker.

Chocolate Sheet:

  1. Melt chocolate in a double kettle or in 20 seconds burst in the microwave.
  2. Using a large offset spatula, apply melted chocolate in a thin layer on a large parchment sheet.
  3. Roll from the short side of the parchment. Place it on a baking sheet and chill or freeze until it's tight.
  4. Unroll to make brown skin.


  1. Cut each layer of cake in two horizontally.
  2. Place one layer of cake on a cake holder or serving plate. A generous brush with cherry syrup.
  3. Top with about 1 cup of whipped cream and spread evenly. Top with about 1 cup of cherries and press gently into the whipped cream. Repeat with the remaining layers and freeze the outside of the cake.
  4. Garnish with brown skin, chocolate shavings, roses, and cherries if desired.
This recipe is inspired by livforcake

Best Ever Brownies

The best brownies I have ever made. Chocolate made with ingredients you might already have ... a recipe to keep forever.

I decided that it was time for me to provide one, and so I recently embarked on a mission to develop the best brownie recipe I could possibly be. Rich, chocolaty, and fudgy boxes so saturated with chocolate that they almost melt in your mouth ... symbol of the perfection of brownies.

There was a lot of frustration and a lot of disappointment along the way. Batch after batch of sub-par creations thrown into the trash (more edible creations mortgaged on family members, who always seemed eager to devour my recipe failed).

Finally, the recipe that succeeded and proved myself a winner (which, after developing, I then went on to make it 3 times more just to make sure it was as perfect as it seemed) turned out to be just a few different nuances than I developed in the past in Brownies Cookies My Brownies Chip. Some of these adjustments and brownies stand-alone proudly in awe, with their stunning peaks.

This recipe uses chocolate powder and chocolate semisweet. To get as much chocolate as possible, cocoa powder "blooms" in water that is almost boiling. By stirring the cocoa powder into hot water, the potential full chocolate flavor of the powder is released in a way that only stirs it into butter and sugar fails to do so.

I also use instant coffee to supplement chocolate and make these brownies as rich as possible, but my brother says he can detect the taste of coffee and doesn't like it. My other family members (and I personally like it), but decide for yourself whether you like a little mocha on your brownies or not and let the coffee in or out.
I prefer to make these brownies in an 11 × 7 skillet because they are thicker and even fudgier, but they are also fine in a standard 13 × 9 skillet (with just a few minutes of cooking time ... that's all discussed in the recipe below this).


  • 2/3 glasses of water
  • 1/2 cup of cacao powder is processed by the Netherlands
  • 4 ounces of cut semisweet chocolate (or semisweet chips, not cut)
  • 1 1/2 tsp instant coffee is optional
  • 1 cup of butter cut into pieces, 2 sticks
  • 2 1/4 cups of granulated sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 lightly beaten eggs + 2 egg yolks (room temperature is preferred)
  • 1/2 teaspoon salt
  • 1 3/4 cup all-purpose flour


  1. Preheat the oven to 350F
  2. Brush a small amount of 11 x 7 flour (or 13x9 if you don't have 11x7) and set aside
  3. In a small saucepan, heat ⅔ cup of water until it begins to boil. Add cocoa powder, semisweet chocolate, and instant coffee. Remove immediately from heat and keep stirring until the mixture is smooth and smooth.
  4. In a large, microwave-safe bowl, melt the butter for an additional 15 seconds, stirring briefly until it has completely melted.
  5. Stir in sugar and vanilla.
  6. Stir the chocolate mixture, stir until evenly mixed.
  7. Add eggs and egg yolks, stir until evenly mixed.
  8. Sprinkle salt over the mixture and stir.
  9. Gradually stir the flour until it is completely mixed.
  10. Spread the dough in a prepared skillet and bake at 350F for 30-35 minutes if using an 11x7 pan and 25-30 if using a 13x9 pan (the time can vary depending on your oven. To check if the brownies are ripe, insert a toothpick to the middle If the pan is wet with the dough unpacked, return it to the oven and keep checking every five minutes. When the brownies are completely cooked, the toothpicks will become a little fudgy and may have a few crumbs, but it will become fudge-like consistency and not the consistency of wet dough.
This recipe is inspired by sugar spun run

Brownie Cheesecake Bars

Brownie cheesecake bar with a thick layer of original cheesecake on it!

This is just a friendly reminder that, if the weather forecast requires a weekend of hail, snow, and ice and you usually pick up cake ingredients on Friday nights - make other arrangements.

For your own sanity, please make other arrangements.

The grocery store was crowded on Friday. It was really too crowded to drive carts, so I dragged a basket full of 14 pounds of flour and sugar, plus chocolate chips, butter, cocoa powder, and cream cheese (all that is important for these cheese brownies - we will get to them, I promise). One woman made a crazy sign for one of the last 16 toilet paper packs in town to almost dropping the basket from my handle at one point.

When there are snowflakes in the forecast, people go into survival mode - determined to get toilet paper at any cost.

And then, when I was really ready to be comfortable in the kitchen, there was nothing to do but bake more cheesecakes than I could eat by myself (or, at least, more than I had ever admitted eating on my own), we just get a sprinkling of hail and the streets remain almost completely impassable - making a frenzied rush of milk and loaves of bread no use.

Still, it was a gray day and I took full advantage of the cold weather to make these decadent simple cheesecake brownies.

With their fudgy brownie subordinates (really fudgy, if you use my brownie recipe) and their sweet and creamy cheesecake tops, they are the perfect bright spot on a cloudy day.


  • One batch of Best Brownies Dough - instant coffee is eliminated *


  • 32-ounce soft cream cheese (907g)
  • 1 cup of sugar (200g)
  • 1/2 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract

Chocolate Drizzle (optional)

  • 1/2 cup of semisweet chips or dark chocolate wafers (85 g)

  1. Preheat the oven to 325F
  2. Prepare the brownie mix according to the Best Ever Brownies instructions (or package instructions, if using a box mixture).
  3. Apply evenly to the bottom of a 9x13 pan that is lubricated and smeared (alternatively, coat the pan with foil and then spray with cooking spray - this will make it easy to lift the brownies/cheesecake out of the pan and make a clean cut after it's cooled).
  4. Bake at 325F for 20 minutes, or until the center is almost set (it should not be still runny, and the edges will look somewhat cooked).
  5. When the brownies are cooked, prepare your cheesecake.
  1. In a standing mixer (or in a large bowl with a hand stirrer), shake the cream cheese and softened sugar, rub the sides with a spatula occasionally to make sure the mixture is evenly mixed. (shake with medium speed around 1-2 minutes, rub occasionally, must be thick and evenly mixed).
  2. Add sour cream & stir well, stopping once to scrape the sides before mixing again.
  3. Add eggs, one at a time beat until mixed after each addition (and rub the sides after each addition)
  4. Stir in vanilla extract.
  5. After the brownies are finished baking (don't turn off your oven), spread the cheesecake evenly over the brownie layer.
  6. Bake at 325F for 40 minutes, or until the center is set (not runny, bounces back to touch).
  7. Let it cool to room temperature, and then place it in the refrigerator at least 6 hours before cutting and serving.
Chocolate Drizzle (optional)
  1. After cooling and cutting the cheesecake box, melt the chocolate in a microwave-safe bowl with an additional 15 seconds (stirring thoroughly) until it melts.
  2. Use a spoon to flush chocolate over the stem or, for a neater design, pour the chocolate into a Ziploc bag and cut into small corners. Immediately pipe above the desired box.
  3. Return to the fridge for a few minutes until the chocolate set.
This recipe is inspired by sugar spun run


These Frosted Animal Cakes have frozen animal cakes in the crust and throughout the cheesecake! It's thick, soft, and topped with delightful pinkish-white chocolate and sprinkles - like animal cookies!

I am a lover of natural sweets. If a loving dessert can be in your blood, it is mine. This type of cheesecake reminds me of that because these frozen animal cakes have been my favorite cakes for as long as I can remember. On many occasions, I have taken a bag from a shop, only for it to last 48 hours in my home - at most. It's dangerous for me to buy it, and that's what happened when making this cheesecake.

Often when buying materials, I get a lot of extras. Of course, there are always endless bags of flour, sugar and butter packages. But when I need things like animal cookies, I also have to buy a few bags. I'm not a fan of running to the store over and over again. And I still have to go on several trips to refill this cookie because I'm testing this recipe.

Working with these cookies for several days and not eating all the cookies is VERY HARD! I might be snacking more than I should, but I can't refuse! I feel the same way about cheesecake - it's delicious!

To begin, there are opaque animal cookie crusts. This requires several attempts before I am satisfied with it. Because of all the cookies, you really need butter to put them all together. The icing on the cookie types melts together and holds everything in place. I add touches, just to be safe.

To fill, there are more animal crackers. About 3/4 cup goes directly to the bottom of the crust, then 1 1/4 cup again in the dough. Cookies soften when the cheesecake is baked, but still hard enough. This gives the Cheesecake a lot of the flavor of the animal cookie - and color! I tried one version where I added some sprinkles to the cheesecake mixture, but because nonpareil sprinkles bleed easily, it really messes up the pleasant pink and white color.

On top of the cheesecake is a white chocolate ganache that is colored with a bright pink color, similar to a pink cake. You can leave it white, but pink is very cute! End the cheesecake with some sprinkles and animal pastries and you're ready to go!

I really like the latest version of this cheesecake. Between the crust and all the cakes in the cheesecake, it's delicious! Fill thick, soft and full of vanilla cheesecake. White chocolate finishes it beautifully! I love all the flavors and every bite is a little bite of the pink and white cheesecake cake heaven!


  • 2 1/4 cups (302g) of frosted animal cake crumbs
  • 2 tablespoons (28g) salted butter, melted


  • Cream cheese 24 ounces (678g), room temperature
  • 1 cup (207g) of sugar
  • 3 tablespoons (24g) flour
  • 1 cup (230g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 cups (208g) of frozen animal pastries, divided


  • 6-ounce white chocolate chip (169g)
  • 1/4 cup (60 ml) heavy whipped cream

  • Pink icing gel
  • Sprinkled
  • 1/2 cup (120ml) heavy, cold whipping cream
  • 4 tbsp (29g) powdered sugar
  • 1/2 teaspoon vanilla extract


  1. First, preheat the oven to 325° F /163° C. Align the 9-inch (23cm) springform pan with parchment paper on the bottom and spread the sides.
  2. Mix the crust in a small bowl. Press the mixture to the bottom of the springform pan.
  3. Bake the crust for 10 minutes, then set it aside to cool.
  4. Cover the outside of the pan with aluminum foil (I also use a plastic crock liner) so that water from the water bath cannot enter. Prepare a pan that has been prepared.


  1. Reduce the oven to 300 ° F (148 ° C).
  2. In a large mixer bowl, mix the cream cheese, sugar, and flour until well mixed (Use low speed so that less air enters the mixture, which can cause cracking). Scrape the sides of the bowl.
  3. Add sour cream and vanilla extract, mix with low speed until well blended.
  4. Add eggs one at a time, gently shake and rub the sides of the bowl after each addition.
  5. Stir about 1 1/4 cup of chopped animal cookies. Stir until mixed, so that the colors of the splash are not too much mixed with the dough.
  6. Pour a little mixture into the bottom of the crust in an even layer, then add 3/4 cup of the remaining animal chopped cake.
  7. Pour the rest of the cheesecake into the crust, on top of the cake, and spread until blended.
  8. Place a springform pan (covered with aluminum foil) in a larger pan. Fill the larger pan with enough warm water for half the sides of the pan. The water does not have to be above the top edge of aluminum foil in the springform pan.
  9. Bake for 1 hour and 25 minutes.
  10. Turn off the heat and leave the cheesecake in the oven with the door closed for 30 minutes.
  11. Break the oven door and leave the cheesecake in the oven for about 30 minutes.
  12. Remove the cheesecake from the oven and let it cool hard, 5-6 hours or overnight.
This recipe is inspired by life, love, and sugar

  1. When the cheesecake is cold and tight, remove it from the springform skillet and set it on a serving plate.
  2. To make the white chocolate ganache. Place the white chocolate chips in a heat-resistant bowl.
  3. Microwave heavy whipped cream until it starts boiling, then pour it over the chocolate chips. Leave for 2-3 minutes, then shake until blended. If it doesn't melt completely, microwave for 10-20 seconds, then shake until smooth.
  4. Fill the ganache with a little pink gel coloring, if desired.
  5. Pour the ganache onto the cheesecake and apply it evenly.
  6. To make whipped cream, add whipping cream, powdered sugar and vanilla extract to a large bowl. Beat at high speed until a rigid peak is formed.
  7. Prepare the whipped cream dollops on top of the white chocolate ganache.
  8. Top the cheesecake with frozen animal cakes and a few sprinkles, if desired. Chill until ready to serve. The best cheesecake for 3-4 days.

Chocolate Mint Brownies (vegan & gluten-free)

Your favorite healthy brownie recipes for the better! Chocolate Mint Chocolatey is solid, chocolate- & full of fresh mint flavor. Vegan & gluten-free!

To be honest, I've never been a mint + chocolate fanatic. Thin Mints are not mine (Trefoils all the way). A chocolate bar of mint protein has never been in my kitchen. Believe me, I like the two separately ... but together? Not too much.

Wait, just kidding. No longer. This chocolate mint chocolatey made me believe in all things mint + chocolate, and now I will never return.

I'm always very innocent in terms of taste. I admit, yes, plain vanilla is my favorite ice cream flavor. I know, I'm weird. I hated tomato sauce until I was a teenager; I used to only eat pasta with butter. I really don't like sauces or sauces that grow except soy sauce. Because who doesn't like the item?

P.S. Does anyone remember that green soy sauce? I don't even want to know what it is.

I like ordinary food and how it should be. I don't want cayenne pepper in my chocolate; no thanks, I just want it plain and chocolate-y. So, when it comes to mint + chocolate combos, I just want the chocolate myself. How do other people feel about combos?

I don't know what this newfound love means for mint + chocolate for my recipe creation (so many ideas!), but it certainly means I will make these brownies repeat in the future. Aka St. Weekend Weekend Patrick and every other weekend after that. IMPRESSED.

This super easy recipe is based on my Chocolate Chip Almond Butter Brownies recipe based on the very popular Chocolate Chip Almond Butter Bars recipe. So, consider this chocolate mint brownie as a new addition to healthy fam bars/brownies.


  • 3/4 cup pitted date
  • 3/4 cup almond butter (or peanut butter / selected seeds)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup of non-milk milk
  • 1/2 cup oat flour *
  • 1/3 cup of cocoa powder
  • 2 teaspoons peppermint extract, divided
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup of chocolate chips, divided
  • 1 14.5 ounces can of coconut milk full of fat, cooled in the refrigerator overnight
  • 1/2 tablespoon of coconut sugar
  • 1/2 teaspoon of spirulina powder


  1. Preheat the oven to 350F. Brush a thin 8-inch x 8-inch pan or line with foil.
  2. In a medium bowl, place the dates; pour in enough hot water to cover. Let stand for 10 minutes. Drain the dates.
  3. In a food processor bowl or blender, add dates, almond butter, apple sauce, and non-milk milk. Process until combined properly, stopping to scrape the sides.
  4. Add oat flour, cocoa powder, 1 1/2 teaspoon of peppermint extract, baking soda, vanilla, and salt. Process until evenly mixed.
  5. Stir 1/2 cup chocolate chips until all ingredients are mixed.
  6. Pour the mixture into the pan. Sprinkle with additional chocolate chips (optional)
  7. Bake for 25-30 minutes. Let the stems cool in the pan for 10 minutes; Place it in the refrigerator for faster cooling time.
  8. Take solid white cream from coconut milk; add to a medium bowl. Shake with an electric mixer or whisk until smooth. Add coconut sugar, spirulina powder, and extract 1/2 teaspoon peppermint. Beat until combined.
  9. Spoon the coconut cream over the brownies and spread evenly.
  10. In a small bowl, add the remaining 1/4 cup chocolate chip. Warm it in the microwave for 30 seconds, then stir; repeat until it melts. Drizzle chocolate over brownies.
  11. Slice and serve!
This recipe is inspired by the owner of a youtube video below



Classic cupcakes made vegan & healthy. Perfect for special treats!

This vegan red velvet cupcake with cream cheese frosting is perfect for any occasion. A soft cupcake ends with milk-free whipped cream cheese and coconut ice cream for a * healthy * dish!
The air was cold, there was snow on the ground, it was dark at 4 in the afternoon ... it was a pleasant food season!

Really, is there anyone else who wants more candy and carbohydrates during the winter? I know for sure I do!
So this winter I embraced it. Precisely. We will be full of yummy sweet snacks, but we will make it a little on the healthier side.

This vegan red velvet cupcake with cream cheese frosting is made healthier with ingredients such as spelled flour, coconut oil, and frosting which are significantly lower in fat and sugar than regular frosting.

The frosting is also made with Daiya Plain Cream Cheese Style Spread, for a vegetable-based spread that is smooth, soft and tastes really like cream cheese. For this recipe, we use plain flavors but are also available in strawberry, chive & onion, or garden vegetables.

As a major supplier of vegetable products, Daiya is committed to continually expanding its range of delicious and better food products for those you already like - like cream cheese!

If you are wondering how to make vegan cakes, this is the answer! To start, you can use spelled flour, plain flour, whole wheat flour, or 1-1 gluten-free flour. All of these options will work properly!

The secret to making red velvet cupcakes, well, red, is to use enough red coloring in it. Cupcake will darken when baking, so you might want to add more red coloring than you think you need. You also can, of course, leave the red coloring completely if you want, the cupcakes will taste the same. If you do, you can even add a few tablespoons of extra cocoa powder to make it more than a chocolate cupcake.

The coloring of ordinary red foods is NOT technically vegan, so if you are truly vegan, be sure to use vegan certified red food coloring.

To top the frozen milk cream cheese!

So this freezing starts with a can of coconut milk full of fat. It is a MUST that you use full coconut fat, and not coconut milk, otherwise, it will not whip into whipped cream. You can also buy ready-made coconut shake, or vegan shake topping and make it yourself.
By using a mixer, you will whip the Milk Cheese Spread Style Cream free. If the mixture becomes a little melty, you should put it back in the fridge to harden before making icing cupcakes.


  • Healthier than your average cupcake (ie really cool if you eat this for breakfast)
  • Can be easily made gluten-free
  • Perfect for a holiday party!


  • 3/4 cup of almond milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup of coconut oil, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup Spelled flour (or plain flour, or gluten-free flour mixture)
  • 3/4 cup of organic sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons of beetroot or red vegan food coloring
Cream Frozen Cheese:

  • 1 can of full-fat coconut milk (or 2 cups of store-bought coconut milk cream)
  • 1 teaspoon vanilla extract
  • 4 tablespoons of organic sugar
  • 1/2 cup thick Daiya style thick cream cheese spread


  1. Preheat the oven to 350 degrees F and coat the cupcake pan with cupcake liners.
  2. Mix almond milk and apple cider vinegar and set aside for 5 minutes to switch to "buttermilk."
  3. Next, add coconut oil and vanilla extract.
  4. Mix all dry ingredients together in a bowl.
  5. Next, pour the wet ingredients into the dry ingredients then stir until smooth. If you use vegan food coloring, add it now.
  6. Spoon the mixture into your pan, fill 3/4 full.
  7. Bake for 17-19 minutes, or until the toothpicks come out clean.
  8. To freeze cream cheese, remove the can of coconut milk from the refrigerator and remove the cream on top (cream and liquid must be separated in the refrigerator) (* skip this step if using store-bought coconut shake cream)
  9. Add vanilla extract and cane sugar and whip on high until smooth and whipped cream forms a soft peak
  10. Add the cream cheese spread and continue to whip, only until combined.
  11. Use a piping bag to distribute the frosting to the cupcake.
  12. Serve immediately.
This recipe is inspired by choosing chia

Broccoli Stir Fry Recipe

This Broccoli Garlic Stir-Fried Recipe is a super-fast, 10-minute supper that is light, fresh, and packed with vegetables.

To be honest, when I prepare this broccoli stir-fry, I'll buy broccoli with a type of garlic sauce that can mimic one of my take-to-go orders.

Although not in accordance with the recipe to be an exact copycat, this stir-fried broccoli certainly packs a garlicky kick, and combined with the freshness of vegetables, this stir-fry is a winner for me. A little lime in the end really adds to all the flavors in this stir.
I served this with rice and because rice has been made before, this is a quick and easy meal. I use my rice cooker to make all of our rice and I like it because it's very fast, easy and can't be messed up.

To make this meal faster, I took a shortcut and used 12 ounces. a bag of fresh steamed broccoli in the production aisle (not frozen).

How to Customize Broccoli Stir-Fried Recipes

  • Replace paprika. Use red, yellow or orange peppers alternately. Green peppers can be used, but others tend to be sweeter and more suitable for this dish.
  • Add Baked Tofu. This sauce is quite mild, so adding baked tofu will add a little freshness. Just add the baked tofu towards the end right after adding the sauce.
  • Serve on rice noodles. I think you need to double the sauce (note - I haven't tried this myself and will update the post after I do it!) So the noodles will have lots of sauce to soak into it, but this food will be fantastic on top of rice noodles or lo mein noodles.

Additional Option to Stir Healthy Broccoli
This easy broccoli fry is vegan, vegetarian, and fully customizable. If you have something that you think will be good, try it! If you don't eat vegetarian, add meat. Unlimited options. Here are some of our main ideas for you to try:

  • Shrimp - Devein and peel jumbo or large shrimp. Add to the stir when it's almost done because they will only need a few minutes to cook.
  • Chicken - Cut the chicken into 1-inch pieces and cook in a little olive oil before you start the others. When finished, remove and set aside. Add back in the last 5 minutes of cooking. Very good!
  • Steak - Buy a good quality steak and cut into thin slices. This adds a lot of flavors, and if you get a good quality steak, it will become tender.
  • Carrots - Slice some carrots and put them in a stir. They add a sweet, subtle and slightly more crunchy taste.
  • Mushrooms - Add a few slices of fresh mushrooms to the stir to add some earthy flavor.

How to Make Stir Fry
You can make this broccoli fried very quickly, and practically without effort. It tastes amazing, and it will taste like boiled and cooked for hours. Let's get started:

  • Step One: Make the sauce by mixing garlic, sesame oil, soy sauce, vegetable broth, maple syrup, and cornflour in a medium bowl. Mix well using a whisk.
  • Second step: Heat the vegetable oil and start sauteing onions, pepper, and broccoli over medium-high heat. Sprinkle with salt and pepper and cook for 6-8 minutes.
  • Step Three: Reduce heat to medium and add sugar to peas and drizzle with sauce. You have to keep stirring until the sauce is thick.
  • Step Four: After the sauce has thickened, remove and add green onions, lime juice, and sesame seeds. Enjoy the heat!

A substitute for honey for Maple syrup?
This dish needs that sweet taste to balance the saltiness of soy sauce. I suggest if you don't like maple syrup or just come out, use honey instead. The taste is similar and will taste good in this sauce.

Is This Fried Stir Recipe Spicy?
No, this is not a spicy stir-fry recipe. So, if you are looking for lots of flavors and not hot, then you are lucky! However, if you want to make it a little spicy, just add red pepper flakes and a hint of cayenne pepper. I don't recommend adding a ton of red chili flakes because it's so hot, there's not much you can do. Just one or two sprinkles.

Do I Need Wok To Make This Broccoli Fry?
No, you don't need to have a pan to make this stir-fry. Only non-stick pans will work well. I like to use a frying pan because the heat feels more even when cooked. Plus, you don't need a lot of oil, and it will cook a little faster because the pan tends to be thinner than the pan. This is not necessary at all, but they are very helpful.

Can I use frozen broccoli as a fresh substitute?
Yes, you can use frozen broccoli if you want, but I recommend thawing it first. The texture using frozen broccoli will be a little different, so I want to warn you upfront. The taste will be the same. To thaw the broccoli, put it in a microwave-safe bowl and heat it for several minutes. You didn't try to cook it, just get rid of the freeze. After thawing, for the most part, you can follow directions and prepare as instructed.


  • 1 tbsp. Vegetable oil
  • 1/2 Shallot thinly sliced
  • 1 Orange Bell Pepper is thinly sliced
  • 12 ounces of Broccoli Floret Fresh (I use a bag, fresh from the production section)
  • Salt and pepper to taste
  • 1 cup of Snap Peas Sugar
  • 1 Green Onion chopped
  • 1 tbsp. Sesame seeds
  • Half lime juice


  • 5 cloves of minced garlic
  • 2 tsp. Sesame oil
  • 1/4 cup of low sodium soy sauce
  • 1/2 cup vegetable broth
  • 2 tsp. Maple syrup
  • Salt and pepper to taste
  • 2 tsp. Corn Starch


  1. In a medium bowl, beat the garlic, sesame oil, soy sauce, vegetable broth, maple syrup, and cornflour. Mix well. Put aside.
  2. Add vegetable oil to the pan over medium heat. Add the onion, paprika, and broccoli florets. Season with salt and pepper. Saute for about 6 to 8 minutes.
  3. Shrink to medium. Add sugar to the peas and sauce. Stir constantly and cook for 3 minutes or more until the sauce thickens slightly.
  4. Remove from fire. Stir in green onions, half lemon juice, and sesame seeds.
  5. Serve immediately on rice.
This recipe is inspired by savor and savvy

Easy Vegan Birthday Cake

This decadent vegan birthday cake has a light and delicate vanilla base, and the most delicious and addictive vegan garnish! The perfect cake for any occasion.

We began the mission to make the most delicious vegan birthday cake ... and finally, here it is! We are happy to give you delicious, fun, and easy recipes for a celebration cake made without a drop of cow's milk, chicken eggs, or bug secretions.

This cake is 3 layers of moist vanilla cake with the most interesting layer of vanilla frosting in between. Perfection. Light and soft, and the ice is rich and decadent. And friends, don't worry. You don't have to be a pastry chef or craft queen to liven up this beautiful cake. This recipe makes it easy for pies!

The Best Vegan Cakes for All Occasions
Whether you want to make a special cake for your loved ones, for a children's birthday party, or just for that, we support you with this proven recipe. It has been tested and enjoyed by many people - vegans and omnivores alike. To be honest, you never knew it was vegan!
This 8-inch cake is perfect for meetings and will serve at least 12 people, if not more because it is rich. It doesn't have to be just for birthdays, because it really can be served for every occasion. Heck, you don't even need a special event, just make it for you and your family or friends if you want!

Cookie dough

  • 2 cups of vegetable milk at room temperature
  • 1 tablespoon of apple cider vinegar
  • 2 cups of all-purpose flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cup sugar or cane sugar
  • 3/4 cup vegan butter at room temperature
  • 1 tablespoon of vanilla extract


  • 2 cups of vegan butter at room temperature (don't melt)
  • 5 1/2 cups powdered sugar
  • 2 teaspoons of vanilla extract

  1. Preheat the oven to 350 degrees F
  2. In a medium bowl, shake the milk and apple cider vinegar and leave for at least 10 minutes.
  3. In a large bowl, separate the flour, baking powder, baking soda, and salt. Shake to combine and set aside.
  4. Cream with sugar, butter, and vanilla using a stand mixer or electric hand mixer.
  5. Run the mixer and slowly drizzle the sour milk and whisk to join. Slowly add the flour mixture little by little and again, shake until mixed.
  6. Distribute the mixture evenly between 3 8 "lubricated cake pans and flour. Bake the cake on the middle rack of the oven for 27-30 minutes, or until the cake is golden and the toothpicks put out clean.
  7. When the cake is baking, you can prepare the icing. Use an electric mixer to whisk the butter for several minutes until it is nice and smooth. Add half a cup of powdered sugar at a time and stir until it starts to form a frozen layer. Add vanilla extract and whip until the frosting becomes smooth. If you want to color the clots, add the coloring agent now and stir well.
  8. When the cake is really cold, you can freeze and stack the layers of the cake. If your cake is slightly rounded at the top and you want it to be completely flat, don't hesitate to use a cake leveler (or a sharp serrated knife) to gently slice the top of each cake.
  9. Decorate as desired, and enjoy!


This Vegan Lemon Cake with lemon buttercream frosting is the best lemon cake I have ever eaten. Rub it, maybe it's * the best cake * I've ever had. Each bite is infused with a bright lemon flavor, and so soft and moist you might want to cry for being happy!

Can you see small bright yellow flakes in the cake? It was lemon rind, which added goodness, bright as lemon to both layers of cake AND frozen. Plus, I love how beautiful that is!

This uses aquafaba instead of eggs, which makes it very moist, and means that unlike when you use ground hemp, there are no chocolate flakes in this cake. Soft, white and moist lemon cake. Don't be afraid of Aquafaba, it's very easy to use. Drain a can of beans, save the liquid, mix a little and continue.

I used two 8-inch round cake pan for this recipe, but you can also make a baking pan by baking it in a 9 x 13. baking pan. If you do, just pay attention when baking. This will take more like 45-50 minutes to do. I also made cupcakes from this recipe, and they took about 25 minutes to complete.

For all the bright lemon flavors, I use lemon zest and lemon extract in the cake layer, and more lemon zest and lemon juice in the frozen layer. YUM!

For Lemon Cake:

  • 1 1/4 cup of almond milk
  • 1 tablespoon of apple cider vinegar
  • 1/2 cup of aquafaba * 1/2 cup measured AFTER whipping, see Note
  • 8 tablespoons of vegan butter, softened to room temperature
  • 1 1/2 cup sugar
  • 2 teaspoons freshly grated lemon zest
  • 1 teaspoon of pure lemon extract
  • 2 teaspoons of pure vanilla extract
  • 2 3/4 cup flour
  • 1 tablespoon of baking powder
  • 1/2 teaspoon salt

For Frosting:

  • 1 cup of vegan butter, softened to room temperature (2 sticks of earth balance or 16 tablespoons)
  • 4 cups of powdered sugar
  • 2 tablespoons of fresh lemon juice
  • 1-2 tablespoons of non-milk milk
  • 1 tablespoon of grated lemon zest
  • 1 teaspoon of pure vanilla extract


  1. Preheat the oven to 350 degrees F. Marinate two 8-inch baking pan, parallel to the round of parchment (I cut it myself to fit the bottom of the pan, prevent sticking), and lubricate the parchment paper as well. Lightly sprinkle with flour.
  2. In a measuring cup, mix almond milk and apple cider vinegar. Let stand a few minutes until it thickens (this is your vegan buttermilk).
  3. In a medium-sized bowl, drain the beans to collect liquid from the can. (Rinse beans and chill for other uses) With a hand mixer, mix at low-medium speed for about 1 minute, until light and foamy. Put aside.
  4. In a large bowl, add soft butter, sugar and lemon zest. Toss to join. Beat at medium speed with a handheld mixer until light and fluffy, about 3 minutes. Now add lemon and vanilla extract and shake to combine.
  5. At low speed, add a mixture of almond milk and aquafaba and stir. Now add the flour, sprinkle baking powder and salt on the flour and stir low until well blended, about 1-2 minutes, rub the required side with a spatula.
  6. Divide the dough evenly in the prepared pan. Bake for 30-35 minutes, until the inserted toothpicks come out clean. Let it cool on a wire rack for 5-10 minutes, then use a knife around the edge to loosen, and carefully turn the cake over to your hand. Remove the parchment paper and place it on a wire rack until it is completely cold.
  7. Make a frozen layer: Using a stand mixer or hand-held mixer, shake the vegan butter until light and fluffy, about 2 minutes. Reduce speed, add 2 cups of powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat on low, then switch to medium speed and beat until light and smooth, about 2 minutes. Now add the remaining 2 cups of powdered sugar and stir. If it seems too thick, add a tablespoon of non-milk milk. If the freezing seems too thin, add more powdered sugar until the desired consistency is achieved.
  8. Frozen Cake: Place one layer of cake in your cake holder or plate. Frost the top evenly. Place the second layer of cake on top. Top the second layer with more freezing, and freeze the sides too. Decorate as desired and serve!
Recipe notes
  • Aquafaba is a liquid in a bean can. Drain the beans on a bowl and collect the liquid. With a hand mixer, mix until light and foamy, about 1 minute. Then measure 1/2 cup.
  • You can replace the all-purpose flour with whole wheat pastry flour if desired.
  • Inspired by Noracooks and Well Plated.
  • Recipes updated 7/31/18 with improved instructions and new photos. I found that vegan buttercream frosting works better than real vegan cheese frosting because vegan cream cheese can be difficult to do, some of which is quite runny and melt too quickly. Frostcream frosting is better resistant.

Almond Cream Cake

If you are looking for the best homemade white cake, here it is! Almond Cream, 100% from the start.

Almond Cream Cake
Soft white cake, smooth, from the start. There is nothing like that! This Almond Cream Cake uses unique techniques in the process to ensure a smooth texture. What is the technique? Beat the egg whites until fluffy, then fold into the cake mixture in the end. Make sure you fold it completely but be gentle! You want the eggs to maintain their suppleness to add softness to the cake.

Home Made White Cakes
First of all, this is a homemade white cake. That means from the start. There is no mixture in the box. I love box cake mixes because they change perfectly almost every time. But making cakes from scratch is always a challenge that I want to overcome.

In finding delicious white cake recipes (which happens to be my favorite flavor), we experienced a number of failures. I want a cake that is moist, but I want to have crumbs that are light and thick, but not heavy. We threw out several different attempts, but when I saw how this cake was made? I know this is it. For homemade cakes, this one beats the rest. It's soft and moist.

Cake Flour or General Purpose Flour
The recipe uses cake flour instead of multipurpose flour. All-purpose flour contains more protein in it (10-12 grams of versatility compared to 8 grams of cake flour), which forms gluten when you mix it. This causes the cake to become more "hollow". The less gluten, the softer the cake. Cake flour helps stabilize the cake. There is more knowledge behind why you should use cake flour when baking a cake. Although I like learning the science behind baking and sharing it with you, sometimes it's easier to let experts explain it.

How to Make Cooked Frosted Flour
When you make a frozen layer, it is important to follow the instructions carefully. You should cook milk and flour together over medium heat until the mixture is very thick and resembles mashed potatoes. Don't do this undercook! It took about 10 minutes for me to get my mixture into this texture. Keep stirring while cooking so it doesn't burn on the pan.

At this point, you might be questioning how in the world it tastes good with your precious cake. Trust me. It will.
Let the flour and milk mixture cool to room temperature and add almond extract. You can speed up the process by placing the pan on ice if you want. It cools in a few minutes if you use this trick. Also, stir the freezing several times when it is cold. This will prevent the film from developing above your freezing. Stirring it and even placing the plastic wrap right above the frozen layer will help keep your ice sheet smooth.
When it's cold, take sugar and put it through your food processor to make finer sugar granules. Why do this? In the next step, you will combine the butter and sugar until there are no grains left. It will take less time if you process sugar first.
After the butter and sugar are completely solidified (shaken for about 5 minutes), add the flour mixture that has cooled and you will beat the mixture with a wire beater for 5 minutes. This mixture will change from a separate look into one into a beautiful whipped cream. Just when you think it won't work, it will start to expand and look like delicious ice cream. Continue Tuck a little taste. Just be reminded that you might not be able to stop eating it.
We want a nice, thick layer of frosting on our almond cream cake. If you only want a thin layer of frosting, you can halve the frosting recipe.

Decorate Cakes with Almonds
You can leave the pure white snow almond cream cake if you want, or squeeze a few pieces of almond to the side. Arrange several whole almonds on top. Make it yours and be proud of it!

In my opinion, our first attempt at making cooked frosting was a success. How about you? Have you ever tried frosting or homemade scrub cakes? I will be glad if you share other instructions for homemade cookies or melt ice cream with us!


  • 1 cup of butter (soft)
  • 1 1/2 cup sugar
  • 3 cups of cake flour * (345 grams carefully scooped & measured)
  • 1/2 teaspoon salt
  • 2 teaspoons of baking powder
  • 1 cup milk (2% milkfat)
  • 1 teaspoon of almond extract
  • 3/4 cup egg white plus 3 tablespoons *


  • 1/2 cup plus 2 tablespoons of all-purpose flour
  • 2 glasses of milk
  • 1 1/2 teaspoons of almond extract
  • 2 glasses of butter (soft)
  • 2 glasses of granulated sugar
  • Almond slices and whole almonds for decoration


  1. Using a standing mixer, beat the egg whites with the whisk until it stiffens and forms the top. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you are ready to add them to the mixture.
  2. Using the same bowl you used to beat the egg whites, add the softened butter and shake the butter for about 2 minutes (using a sticky beating knife until it is white.
  3. Add sugar to the butter and shake until fluffy (about 1-2 minutes).
  4. In a small bowl, mix flour (carefully measured *), salt, and baking powder. Put aside.
  5. In another bowl, mix milk and almond extract.
  6. Then add the flour mixture to the butter/sugar mixture alternately with milk.
  7. Add the beaten eggs to the cake mixture. Gently fold the egg whites. Don't overmix at this time. If you do, your cake will become denser.
  8. Spread and flour 2 9 "round cake pan. Pour the cake mixture evenly into the prepared cake pan.
  9. Bake the cake at 350 degrees for 25-27 minutes or until the top bounces again when you touch it.
  10. Let the cake cool for 10 minutes, then loosen the edges and remove from the pan to a wire rack, allow it to cool completely.
  11. When the cake is cold, prepare the freezing. In the pan, stir the flour into the milk over medium-low heat until it thickens. Keep stirring, lower the flame to low if needed. Consistency must be very thick, like mashed potatoes. This step takes about 12-15 minutes.
  12. Remove the pan from the heat and set the pan in an ice bowl for 5-10 minutes to speed up the cooling process. The temperature of the mixture must be at room temperature.
  13. Stir in almond extract.
  14. If you have a food processor, process the sugar in a minute or more so that the granules become smoother.
  15. When the mixture cools, beat the butter and processed sugar using a standing mixer with the beaters until they are light and fluffy. Do this for 5 minutes until the sugar is completely creamed and no spots are left.
  16. Add the flour mixture that has cooled and whipped until everything blends and looks like whipped cream. This will take around 3-5 minutes of beating. Continue to scrape the sides of the bowl as the batter is beaten together so that everything is mixed evenly. After the mixture has a smooth whipped cream texture, you are ready to make cake icing.
  17. After the cake is cold, place one cake on a cake plate. Spread the frosting over the layers, then place the other cake on the frosted cake. Use the remaining freezing to freeze the top and sides of the cake.
  18. Decorate the sides and top with slices and whole almonds, as the picture shows if desired.
  • * This is about 6 large egg whites. * Some have problems with cakes that are too dense. This can happen when you mistakenly add too much flour. When you measure flour, gently scoop it from the flour container into the measuring cup. DO NOT pack at all. This technique will help you not to put too much flour in the cake.
  • Inspired by tastes of Lizzy t


Is going. Dessert recipes for amazing instant pots! Cheesecake recipes that have Oreo crust also dig!

Instant pan is almost the same as an electric pressure cooker, but you also get the function of a slow cooker, stir-frying pan, yogurt maker, etc. So it's like a circus there, a good type, not a scary type of clown.

To make cheesecake in an instant pan or pressure cooker, you need three things, sash, water bath, and trivet.
Trivet is something that should be included with your instant pot. This allows anything placed on it to sit on the bottom of the pan or get out of the water. This is a small metal rack.
Bathing water is an easier way in an instant pan than an oven because you just pour a little water at the bottom of the pan, lower it in the trivet and then arrange the cheesecake pan with foil on top to top the trivet using a sling.
Now you only need to cook at high pressure and you're ready!

The sling can be made quickly using tinfoil and often I will keep it and reuse it again because it's not dirty.
Take a long piece of paper and fold it lengthwise, like when you learned hot dogs versus hamburgers at school. Continue folding until the width is about 2. Place the foil under the pan and lift the two ends carefully to arrange the pan in the other pan. This keeps your hands free from the hot side or from dropping awkward food snacks.

For the edges

  • 1 Cup Oreo Cookies Crumbs around 12 cookies
  • 2 tablespoons of melted butter

To fill

  • 12 ounces Soft Creamy Cheese
  • 1/2 Sugar Sugar
  • 1/2 cup fine peanut butter
  • 1/4 Cup of Heavy Cream
  • 1 1/2 teaspoons of Vanilla
  • 1 Tablespoon Flour
  • 2 Large eggs at room temperature
  • 1 Large Egg Yolk at room temperature

For Ganache

  • 6 ounces about 3/4 Cup of Milk Chocolate, roughly chopped
  • 1/3 Cup of Heavy Cream
  • 2/3 Cup of Coarse Chopped Peanut Butter


  1. Springform 7 "skillet spray with nonstick spray.
  2. Pour 1 cup of water into an instant pan and place the trivet at the bottom.
To make crust
  1. In a bowl, stir the cake and butter crumbs.
  2. Spread the crust evenly at the bottom and about 1 "on the side of the springform.
  3. Freeze for 10 minutes.

To fill

  1. In a large bowl, with a handheld mixer, mix cream cheese and sugar at medium speed until smooth.
  2. Mix the peanut butter, thick cream, vanilla, and flour.
  3. One by one, mix in eggs and egg yolks.
  4. Pour the mixture over the crust and cover the baking sheet with tinfoil.
  5. Make a sling by folding a long piece of foil lengthwise so it is strong. Place the cheesecake on the sling and gently lower it onto the cloth.
  6. Lock the lid and cook under high pressure for 50 minutes.
  7. Turn off the pressure cooker and do a natural release for 10 minutes then release quickly.
  8. Remove the lid and foil, and using an instant reading thermometer in the middle of the cheesecake, make sure the cheesecake has reached 150 degrees away. If not, reinstall everything and cook an additional 5 minutes, 10 minutes and check the temperature again.
  9. Remove to cool and release foil.
  10. After a cold, place it in the refrigerator for 3-4 hours or overnight.

To Make a Ganache

  1. Place the chocolate in a large bowl.
  2. In a small skillet over medium heat, bring to a boil.
  3. Pour the hot cream over the chocolate then stir until smooth.
  4. Pour over the cheesecake that allows it to drip to the side and sprinkle with a cup of peanut butter.
  5. Chill until ready to be served or enjoyed immediately.


All the delicacy contained in the elements that make up this cheesecake: Chocolate base, caramel cream filling, chocolate drizzle and caramel with sea sprinkles on top! Vegan, gluten-free and sweet with dates and coconut sugar.

All the delicacy contained in the elements that make up this cheesecake! There is a chocolate base, caramel cream filling, chocolate and caramel drizzle with sea sprinkles on it (which really raises it to the next level). I really can't wait for the slices to soften before I try to dig with a fork!

Sweetened with dates and coconut sugar (+ any sweetener in chocolate that you choose to use).

It's decadent, rich and made from cashews, coconut milk and coconut oil which gives a very soft texture.

You keep it in the freezer and that means you can take out a slice anytime you like (when this happens at my house).

It's gluten-free.

Or with chocolate and caramel drizzle on it, it makes it look a little luxurious for special events or celebrations.

You only need a small amount to drizzle caramel and chocolate. This made it difficult to use a piping bag, instead, I added it into a small ziplock bag and used a rubber band to tighten the mixture to one corner. Make a small hole, and you're ready to go!

I already put 25g of chocolate in the recipe for drizzle. I want to add enough so that it will pipe properly and also have lots to play around. Sometimes I use it all, sometimes I put less depending on how crazy I want to go. Everything is up to you. The same thing applies to caramel.

I made two base versions, one thick and one less 1/4 thick. I prefer thicker bases, and that's the recipe I added below. But most of the photos in this post show a thicker base because the photos turned out better. I have added less than 1/4 based photo directly below so you can see a slight difference, and I will add material measurements for thicker bases here if you want.
Material for thicker pads:
2 cups raw walnuts
1 cup of dried coconut
1/3 cup of cocoa powder
9 Medjool date pitted and cut into four
(follow the same instructions as below)


  • 1/2 cup of coconut sugar
  • 3/4 cup full of canned coconut milk
  • 1/2 teaspoon salt (or enough)


  • 1 1/2 cup walnuts
  • 3/4 cup of dried coconut
  • 1/3 cup chocolate or cocoa powder
  • 7 Medjool dates pitted and cut into four pieces (about half a cup, chopped)


  • 1 3/4 cup raw cashews, soaked in water for at least 2 hours or overnight, dried and rinsed *
  • 1 cup of coconut milk full of fat
  • caramel sauce (minus 1 tbsp)
  • 1/3 cup of crude coconut oil, melts and at room temperature
  • 2 1/2 teaspoons vanilla extract


  • 1 tablespoon caramel sauce
  • 25 g of vegan dark chocolate
  • pinch of sea salt flakes


  1. Mix all the ingredients for the caramel sauce in a pan over high heat. Stir occasionally, bring to a boil, then reduce the heat to medium to low. The mixture must still be bubbling a little.
  2. Continue cooking until it thickens slightly, the color becomes darker and tastes richer. Mine usually takes around 15 minutes. Turn off the heat and let it cool. It will thicken further when cold. Set aside one tablespoon for the top of the cheesecake.


  1. Cover the bottom of a 20cm round cake pan with parchment paper and spread a little oil on both sides.
  2. Add walnuts to the blender and a high-speed pulse until the coarse flour is formed. Add coconut and cocoa powder and blend until blended. Add dates and blenders until everything sticks together, stop the blender and rub the sides if necessary.
  3. Press the mixture evenly into the bottom of the baking pan and set aside.


  1. Starting with liquid, add all the ingredients to fill in a high-speed blender and blend until smooth. Scrape the sides when needed.
  2. Pour the filling into the base. Tap the pan on the table to release any air bubbles. Freeze for at least 4 hours or until it is completely set.


  1. Add chocolate to a small saucepan over low heat, stir well, until it melts. Let the chocolate cool slightly.


  1. Let the cheesecake come out of the freezer for a few minutes before removing the sides of the pan. Drizzle chocolate together with tablespoons of caramel sauce on top of the cheesecake (see the note above) and topped with peeled sea salt.
  2. Use a knife dipped in hot water to make slices easier or allow it to melt until soft enough to cut. Serve or store in the freezer, allow to thaw for 10 to 15 minutes before eating.
This recipe is inspired by amylecreations

Strawberry Creme Passion Poke Cake

This pretty-in-pink Strawberry Creme Passion Poke Cake is very moist, soft, and has lots of amazing strawberry flavors to make your 'True Luv' dizzy! * Promise little finger! *

Strawberry cake

  • 1 strawberry cake mixture
  • 3 eggs
  • 1 glass of water
  • 1/3 cup of vegetable oil

Strawberry Creme Passion Pudding

  • 1 small box of instant Strawberry Creme pudding
  • 1 can of sweetened condensed milk I Used Lowfat
  • 1 glass of milk
  • 1/2 cup of heavy whipped cream

Shake Cream Layer

  • 1 & 1/2 cup heavy whipped cream
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of refined sugar
  • Optional: Sprinkles


  1. Preheat the oven @ 350 degrees. Spray a 9x13 pan with non-stick spray and set aside.
Strawberry cake
  1. In a mixing bowl, mix the cake, egg, water and oil mixture with the mixer for 3-4 minutes.
  2. Pour into a ready-to-serve baking dish and bake 25-30 minutes or add a toothpick in the middle until it comes out clean.
  3. Let the cake cool.
  4. When cooled, stir many holes in the cake with the tip of a wooden spoon.
Strawberry Creme Passion Pudding
  1. After the cake has cooled, to make a pudding, pour the instant strawberry pudding into a medium bowl and add milk and sweetened condensed milk. Using a mixer, shake for 3 minutes.
  2. Then add 1/2 cup whipping heaving cream and shake for another 2 minutes and pour the pudding mixture over the cake and fill all the holes.
  3. Spread using the back of a spoon.
  4. Cover the cake and put it in the refrigerator to prepare.
Shake Cream Layer
  1. Using a mixer, whip 1 & 1/2 cup of heavy whipped cream to the consistency of whipped cream.
  2. Add vanilla and refined sugar and remove the cake from the refrigerator and coat whipped cream on top of the pudding mixture.
  3. Set in the refrigerator for 2 hours or freeze before serving. Serve cold.

  • Cool Whip can be used as a substitute for whipping cream. You need a total of 4 cups, 1 cup for the pudding mixture and 3 cups for the beaten topping layer.
  • Inspired by the baking chocolatess

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