Tag Archives: thanksgiving

Chocolate cream pie with graham cracker crust – Pi day 2017

Today is another pi day and it is time for another one of my really yummy pies! This time I am going to make a chocolate cream pie with a graham cracker crust. This really yummy pie will be gone in no time, so you might as well double the recipe.

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Vegan beefy pumpkin soup

Today I will be making a really nice, creamy and rib sticking soup. Winter is coming and temperatures are cooling in the Northern Hemisphere and I have been craving pumpkin and warm food, so this vegan beefy pumpkin soup really hits the spot.

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Raspberry Cupcakes

Today I am making vegan raspberry cupcakes, and this time I have a few helpers. Meet a few of my nieces and nephews and watch them have fun helping me make a fun kid friendly recipe. This was a big hit! If you made this, let me know. Don’t forget to follow me on your favorite social media websites and donate! Thank you!


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Vegan chocolate chip pumpkin bars

Today I am going to be making another sweet dessert, that is perfect for this time of the year. Vegan chocolate chip pumpkin bars. This quick and fun recipe will be a hit for the whole family!


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Blueberry chocolate chip pie happy pi π day!

Today I am celebrating pi π day by making one of my favorite pies! Blueberry chocolate chip pie! I love the combination of blueberries and chocolate, make this pie and you will be hooked! Soo good!

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Learn how to make roux~!

Hello, I decided to do an occasional article that may not merit a video, some quick tips or techniques or other information that would be helpful to you. Some of these articles are from one of my old websites that I thought would be helpful to you here. This article is one of those. Let me know what you think of these articles.

Roux is a thickener using equal amounts of flour and fat. It is the most common thickener used for soups sauces and gravies. To make it you melt vegan margarine or heat up oil and then add the flour and cook it over low heat for at least 5-10 minutes to cook out the gluten flavor out of the flour. You then slowly add in the liquid stirring constantly. Then you cook it down until you get the consistency you are looking for. You can make a large batch of roux and then refrigerate or freeze until needed. If you are watching your fat intake you can take some flour and slowly toast it as well. There are several different kinds of roux and you use them according to what you are trying to cook and accomplish color and flavor wise. A pale, or blonde roux should be straw-colored, A brown or black roux will be deep in color, have a nutty aroma, and is used in brown sauces and Cajun cooking.

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