Make a Mess in the Kitchen

Tag: dessert

Cherry Bakewell Crumble Smoothie Bowl

Cherry Bakewell Crumble Smoothie Bowl

These little pots are layered with a base of cherry jam then a layer of cinnamon cherry bakewell nicecream and topped with a delicious crumble.

Fresh or frozen cherries would work well for the smoothie and the jam. The juices from the frozen cherries will melt down as you heat them to make the jam and will incorporate well.

The jam is only a matter of ingredients that take little time to come together. Cinnamon and lemon help to elevate the flavors and keep it tart to balance the sweetness of the nicecream.

The crumble is based off the topping in my apple pie overnight oats recipe, but if you’re really feeling indulgent you can use a basic crumble recipe (flour/oats, butter, sugar).

These would be great to prepare ahead of time for a get-together or serve for dessert! You could store them in the freezer after prepping if you are going to eat them within a few hours. Cherries are one of my favorite summer fruits and they make smoothies and desserts that much better. Enjoy!

Cherry Bakewell Crumble Smoothie Bowl

July 13, 2019
: 2
: 20 min
: 10 min
: 30 min
: Easy

By:

Ingredients
  • For the jam:
  • 2 cups sweet frozen or fresh (with pits removed, if fresh) cherries
  • 2 1/2 tbsp chia seeds
  • 2 tbsp maple syrup
  • For cherry bakewell smoothie:
  • 2 cups fresh or frozen cherries
  • 2-3 frozen bananas
  • 3/4 cup almond milk
  • 1 tsp almond extract
  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • For the crumble:
  • 2 tbsp almond flour
  • 2-3 tbsp oats
  • 1/2 tbsp coconut sugar
  • 1 tbsp coconut oil, room temp.
  • 1 tbsp sliced almonds
Directions
  • Step 1 Rinse the sweet cherries.
  • Step 2 Pit the cherries, using a cherry pitter or a knife.
  • Step 3 Place the pitted cherries in a pot and cook over medium heat for about 5-6 minutes, until they soften.
  • Step 4 Use a potato masher to mash the cooked cherries.
  • Step 5 Allow to cool in the fridge while you prepare the smoothie.
  • Step 6 Rinse and pit cherries if you’re using fresh cherries.
  • Step 7 Combine all in a blender, adding more liquid as needed.
  • Step 8 Combine all ingredients for the crumble, covering dry ingredients well with coconut oil.
  • Step 9 Microwave for 15-20 seconds.
  • Step 10 Let rest in the fridge for 5-10 minutes to harden.
Cake Batter Protein Blondies

Cake Batter Protein Blondies

There are many protein blondie recipes out there that start with a can of chickpeas. While I am a fan of chickpeas, especially for recipes such as protein cookie dough, sometimes you just want a denser yet still healthier blondie.

I know that protein powder is not for everybody and that whole foods are a better go-to. However, I am a shake fanatic. I love having a thick protein shake filled with frozen bananas, greens, peanut butter, and more. It’s great after a hot workout or if I need to run out the door. I’ve recently switched my protein powder of choice due Orgain upsetting my stomach and have found that Vega (shout out to the salted caramel flavor) as well as Ghost not only tastes fantastic but is easier to digest.

These blondies use Ghost pancake batter protein which, in my opinion, tastes like cake batter. It works so unbelievably well in this recipe and these blondies will melt in your mouth. It wouldn’t be a blondie recipe without chocolate chips. You can always omit them, but really chocolate makes everything better, doesn’t it?

This recipe is also very customizable. While protein powder can dry out the batter–some may need more or less liquid–you can switch out which powder, flour, sugar, and nut butter you use. I have made this recipe with whole wheat flour before and that works just as well, but the oats really help make this denser and more blondie-like.

What’s your fave protein powder flavor? Do you like baking with it?

Cake Batter Protein Blondies

July 5, 2019
: 9
: 10 min
: 25 min
: 35 min
: Easy

By:

Ingredients
  • ½ cups oat flour
  • ⅓ cup rolled oats
  • 1 scoop (20g) ghost pancake batter protein powder
  • ¼ cup coconut sugar
  • ¾ tsp baking powder
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened almond milk
  • ½ cup peanut or almond butter
  • 1/4-1/2 cup dark chocolate chips
Directions
  • Step 1 Preheat oven to 350F
  • Step 2 Line 8×8 pan with parchment paper
  • Step 3 In a large bowl, combine dry ingredients together
  • Step 4 Add vanilla, milk, and peanut butter, chocolate chips and whisk together (batter should be sticky)
  • Step 5 Transfer to pan and spread evenly
  • Step 6 Bake for 25 mins till edges are brown or until you can pull a toothpick out clean

Brown Sugar Chocolate Chip Cookies

Brown Sugar Chocolate Chip Cookies

These cookies came about after having and then dreaming about the no- sugar-added vegan chocolate chip cookies from Whole Foods. They were my treat during finals of my last term of grad school. I would grab one on the way home and warm it up in the microwave till it was warm enough to pull apart and super gooey.

However, this version is most definitely not no-sugar-added as dark coconut sugar is what makes them shine. The coconut sugar allows for a golden caramel flavor to come through which really highlights the cocoa chips.

Sifting the flour helps to not only measure more evenly, but it also makes combining the dry ingredients easier. Not to mention it creates much more fluffy cookies. Don’t have a sifter? Check out an easy way to aerate your flour here.

Of course, every good cookie recipe needs some fat. My go-to for vegan butter is Earth Balance, especially because they now come in stick version which is fantastic for baking. I’ve seen many recipes use oil instead, but I really think this creates a nice thick, ultra soft, classic chocolate chip cookie.

If you’re going to have that ultra indulgent treat, you need it to be a soft, huge, buttery, vanilla-y, rich chocolate chip cookie that you remember from childhood, right? This cookie will take that memory to the next level.

We aren’t trying to make a sensible, healthier version of that cookie. No, because you deserve this treat and some days just call for baking cookies. Everybody deserves a cookie! This is that time for these soft, bricks of chocolate chunks and buttery dough that calls for a glass of your favorite non-dairy milk and perhaps a second or third or fourth cookie.

Best Ever Brown Sugar Chocolate Chip Cookies

June 21, 2019
: 12
: 10 min
: 10 min
: 20 min
: Easy

By:

Ingredients
  • 1/2 cup (8 tbsp) vegan butter
  • 1/2 cup raw cane sugar
  • 1/4 cup packed coconut sugar
  • 1 teaspoon vanilla
  • 1 egg replacer (flax or chia works well)
  • 1 1/2 cups sifted flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup chocolate chips (chocolate chunks work best)
Directions
  • Step 1 Preheat the oven to 350F
  • Step 2 Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the flax egg
  • Step 3 beat on low speed until just incorporated – 10-15 seconds or so
  • Step 4 Add the sifted flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough (somewhere in between wet and dry dough)
  • Step 5 Add the chocolate chips and incorporate with your hands
  • Step 6 Form 12 balls with your hands and place onto greased cookie sheet
  • Step 7 Bake for 9-11 minutes, depending on how cooked you prefer (I recommend watching till they’re golden and puff, do not overbake!)
  • Step 8 Let rest for 30 mins (but really eat 3 or 4 when they’re hot, we don’t judge here) to allow them to cool into buttery dense cookies.
  • Step 9 Store in an airtight container to keep them soft

What’s your go-to cookie of choice? Let me know in the comments below!

Vegan Lemon Meringue

Vegan Lemon Meringue

Summer makes me think of lemonade, fresh fruit, and in my opinion one of the best pies there is: Lemon Meringue. How do you veganize something that is full of dairy and eggs? There’s a secret ingredient which I’ve always been skeptical of until I tried it for myself. Aquafaba! It’s been making headlines and popping up in several recipes across the internet, but it really is a gamechanger and you do not taste it at all when using it in baking.

This recipe combines the light and airy texture of meringue with the ever-so-creamy thickness of lemon curd. I’ve also tried this with lime and it really hits the mark for key lime pie.

To get it just right you’re going to need a few key ingredients. Fresh lemon juice, lemon zest, cornstarch (I’ve also seen bloggers use xantham gum and/or agar-agar), and thick coconut milk. You’ll need full-fat otherwise it won’t achieve the same thickness or creaminess and it won’t hold together when setting in the fridge.

For presentation, I did dollops of the meringue around the edge of the pie. However, for ultimate creaminess, I’d highly recommend spreading that wonderful meringue across the entire pie. You could even bake a few to save as cookies! the first bite is truly the best. You get the tartness from the lemon with the perfect amount of sweetness and the light and airy meringue really hits the spot!

Do you prefer lemon or lime pie? Meringue on pie or as cookies? Let me know in the comments below 👇Tag your creations with #messyvegan!

Vegan Lemon Meringue Pie

June 7, 2019
: 8 slices
: 5 min
: 20 min
: 25 min
: Easy

By:

Ingredients
  • For the lemon curd: 1 can coconut milk (full-fat)
  • 1/3 cup lemon juice
  • Grated zest of one lemon
  • 3 tbsp cornstarch
  • 1/4 maple syrup
  • 1 tsp vanilla extract
  • For the meringue: 1/3 cup aquafaba
  • 1/3 cup granulated sugar
  • 1/4 tsp cream of tartar
Directions
  • Step 1 Make sure to prebake your pie crust! I used a store-bought vegan safe one, but you can follow whatever your favorite recipe is for the crust.
  • Step 2 Lemon curd: Combine milk and cornstarch in a small bowl and whisk together.
  • Step 3 Pour into a heated saucepan and continue whisking and cooking over medium heat until it starts to bubble, this will take about five minutes.
  • Step 4 Add syrup or sugar of choice, lemon zest and juice. Continue to cook, whisking until it thickens, about 3-5 mins.
  • Step 5 You’ll know when it’s done if it is no longer runny when you run a spoon through it!
  • Step 6 Transfer to a bowl and let cool in the fridge as you make the meringue.
  • Step 7 Meringue: In mixer bowl, combine aquafaba, sugar, and cream of tartar
  • Step 8 Set mixer speed to low and beat for 2 minutes.
  • Step 9 Turn speed up to medium and beat for 2 minutes.
  • Step 10 Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.
  • Step 11 Spread lemon curd in an even layer in pie shell.
  • Step 12 Let set for up to 3 hours or until firm
  • Step 13 Top with meringue. With torch at full blast, holding it 2 to 3 inches from the surface, toast the top of the meringue until golden brown – or broil in the oven on the top shelf.
  • Step 14 Serve immediately!