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GUAVA-LAVA DANISHES!

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Yummy in my tummy!!! I shared on my story last week a package from a family member in France who had sent me some goodies – amongst the package of goodies was a beautiful guava jam that I just could not wait to use! I have made danishes before – but with the scarce amount of yeast available, it has been tougher for me to bake. By the grace of the big man upstairs I found some yeast at a nearby grocery store (Dallas folks – head to Kroger!) and thus – these guava-lava danishes were born! These treats are delish and easily interchangeable with any jam you would like! A sweet treat and definitely a project that you can jam music to while you make them. Trust me – if I can do this you can too. Don’t let this intimated you we are in this together! Enjoy vegan lovas! Oh and if you need a how-to video, here’s one for all the visual vegan lovas – I even used it when preparing me today!

Also, I was having trouble finding the exact guava jam that I used but found a list of guava jams that you can buy here! And if your curious about the exact one I used its called Dormoy Confiture Extra de Goyave 🙂

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GUAVA LAVA DANISHES!
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GUAVA LAVA DANISHES!

Recipe by blkandveganCourse: Breakfast, DessertCuisine: Denmark, Danish
Servings

6

servings
Prep time

1

hour 

30

minutes
Cooking time

25

minutes

Guavas Lava coming your way!

Ingredients

  • Dough

  • 2 cups almond milk – room temperature

  • 1/2 cup melted butter

  • 1/4th cup sugar

  • 1 packet active dry yeast

  • 4 1/2 – 5 cups flour

  • 1 tsp salt

  • 1 tbsp vanilla

  • Dough Filling

  • 1/4 cup vegan butter (soft)

  • 1/4 cup brown sugar

  • Guava Topping

  • 1 tbsp guava jam (or any jam)

  • Glaze

  • 2 tbsp orange/apricot or any jam

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. Make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter and almond milk together for or 2-3 minutes)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add remaining 1/2 flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface. Knead into a rectangle and roll the dough to 1-inch thickness
  • Combine your filling ingredients and add to all edges of the dough
  • Fold the dough in half and re-roll the dough to secure the filling
  • Begin to cut the dough vertically into 1-inch strips and lightly slice the first layer without piercing through to the bottom ( you can check out my how-to for further details )
  • Once you have your strip, gently twist the dough. Once completed, hold the edge of one end and twist the dough into a danish shape.
  • Leave in a warm place for 30 minutes
  • Once they have risen, gently press the middle of the dough and add your desired filling
  •  Pop them in the oven on a nonstick sprayed cookie sheet for 25-30 minutes @ 350 degrees
  • Once danishes are fresh out of the oven, microwave your jam to create your glaze (about 30 seconds) and gently brush the glaze on top of each danish.
  • Let cool completely and enjoy!!
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ROCKY ROAD ? COOKIES ?

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This is the first treat I’ve made since moving and it was a success!!!! Nosa aka Fabio had not gotten a chance to eat my s’mores cookie and I just couldn’t hold back on making him some, but then I thought.. how can I take this up a smidgeeeee ? and y’all I had to throw in some almonds to add a little crunch to this delish cookie!! When you put that all together you get some rocky mutha cluckin road!!!! I’m just so happy with these cookies – currently eating them now with some almond milk as I make dinner (making Fabio some enchiladas) – backwards I know ? but hey live and let live!!! Wishing you all nothing but love! if you want to see my how-to for these cookies you can watch my s’mores cookie video here. You can find the recipe below!

ROCKY ? ROAD ? COOKIES ?
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ROCKY ? ROAD ? COOKIES ?

Recipe by blkandveganCourse: Sweet
Prep time

25

minutes
Cooking time

10

minutes

Rocky. Road. Cookies. Delish!

Ingredients

  • 2 and 1/4th cups of flour

  • 1/2 cup cocoa powder

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup white sugar

  • 1 tbsp vanilla

  • 1/2 block 100% dark choc

  • handful of vegan marshmallows

  • 1/4th cup almond slivers

Directions

  • Mix flour, cocoa, salt, baking soda and corn starch in a medium sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk to the butter mixture and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Roughly chop your dark choc and add it to your mix along with your marshmallows ( make sure to cut them into smaller pieces!) and almond slivers
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 10-13 minutes
  • Cookies will be large, gently press them with a spatula and sprinkle sea salt on top
  • EAT THEM THANGS
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RED VELVET CAKE- A- ROONIE! ?

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It’s finally complete ??? After two sessions in the kitchen and lots and lots of love we’ve finally got it right!!! As a little girl I would made the box cakes and would try to make them look as fancy as possible – so making this from scratch and vegan edition brought back all the memories of my childhood! So here’s the deal guys delicious red velvet cake sandwiched between vegan cream cheese frosting and topped with vanilla icing from @bettycrocker that I just found out is vegan!!!! I literally almost skipped a beat – bc everyone knows making a cake like this takes time so finding a simple cheap vegan alternative for the outer icing was AMAZING!!! Ok guys enough of me grabbing, love you all and enjoy! recipe below

RED VELVET CAKE- A- ROONIE! ?
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RED VELVET CAKE- A- ROONIE! ?

Recipe by FabioCourse: DessertCuisine: American
Prep time

45

minutes
Cooking time

25

minutes

Vegan red velvet cake fit or a king or queen! PLEASE NOTE: Double the serving size if you would like 4 cake loafs this serving size creates two!

Ingredients

  • 1 3/4 cups flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 cup vegan milk

  • 2 tsp vanilla extract

  • 1/3 cup vegan butter melted (for more dense) or sub for vegetable oil (for a more fluffy cake)

  • 1 tsp white vinegar

  • 1 1/2 tbsp chocolate powder

  • 1 tbsp vanilla red food coloring

  • Cream Cheese Frosting

  • 1/2 cup vegan cream cheese

  • 3 cups powder sugar

  • 2 tsp vanilla

  • 2 tsp vegan butter

  • External Frosting

  • 1 tub Betty Crocker vanilla icing

Directions

  • Shift flour and mix in sugar, baking soda, baking powder, cocoa powder
  • Add in vegan milk, butter or oil, vanilla and vinegar
  • Mix well and divide mix into two well oiled tins
  • Cook @ 350 for 25 minutes or until complete
  • Meanwhile combine all icing ingredients
  •  Allow cakes to completely cool before icing – ice the inside with cream cheese frosting and the external with vanilla Betty Crocker icing and voila!
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MACADAMIA NUT ? ICE CREAM SANDWICHES!

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You can just call me the cookie lady from here on out ?? but let’s get to business: who else loved macadamia nut cookies growing up ??‍♀️??‍♀️??‍♀️??‍♀️??‍♀️??‍♀️??‍♀️ some may say I had a sophisticated palette but nonetheless I used to love those chewy mini Mrs. Fields macadamia nut cookies! So for dessert a couple nights ago I decided to give the macadamia nut cookie a go and it was divine!!! Last night I decided to take it a step further and make some delish ice cream sandwiches using the macadamia nut cookies and some @so_delicious snickerdoodle ice cream (which is SO creamy and delicious) and take it up a notch we added sprinkles bc we could!! Def would love to see these treats come to life in your home – but feel free to use any ice cream you desire or any cookie as long as you love it – I love it! You can find a video on how to here – otherwise you can find the recipe below!

MACADAMIA NUT ? ICE CREAM SANDWICHES!
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MACADAMIA NUT ? ICE CREAM SANDWICHES!

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

25

minutes
Cooking time

13

minutes

Any Macadamia nut lovers??? I swear go to Target and get the cheap pack and thank me later – moistest in the game!

Ingredients

  • 2 1/2 cups of flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1 cup brown sugar

  • 1/4 cup sugar

  • 2 tsp vanilla

  • 1 tbsp cinnamon

  • Large handful of pre-shelled macadamia nuts ?

  • Ice Cream Sandwhich

  • 2 macadamia nut cookies

  • 1 scoop vegan vanilla ice cream

  • sprinkles to taste

Directions

  • Mix flour, salt, baking soda, cinnamon and corn starch in a medium sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk to the butter mixture and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Add in your macadamia ?
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 13-16 minutes
  • Cookies will be large and doughy looking, gently press them with a spatula and allow them to cool
  • EAT THEM THANGS
  • Ice Cream Sandwhich
  • Combine all ingredients and enjoy!
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BLONDE S’MORE COOKIES ?

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Happy Friday vegan lovas!!!!!!! The best day of the week let’s keep it allllll the way real! Swinging by to show y’all these blonde s’mores cookies that my dad specially requested ( he’s not a big chocolate on chocolate guy – sooooo we took out the cocoa powder and gave him his own special treat the things we do for our parents ?) They turned out delish + this helps the vegan lovas who aren’t huge chocolate fans, I saw some vegan lovas already starting this trend so lemme go ahead and join the bandwagon, recipe below!

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BLONDE S’MORE COOKIES ?
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BLONDE S’MORE COOKIES ?

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

20

minutes
Cooking time

13

minutes

Blonde s’more cookies for the vegan lovas who are not huge chocolate fans!

Ingredients

  • 21/2 cups of flour

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup sugar

  • 1 tbsp vanilla

  • 1/2 block 100% dark choc

  • handful of vegan marshmallows

  • sprinkle of sea salt 

Directions

  • Mix flour, salt, baking soda and corn starch in a medium sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk to the butter mixture and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Roughly chop your dark choc and add it to your mix along with your marshmallows ( make sure to cut them into smaller pieces!)
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 10-13 minutes
  • cookies will be large, gently press them with a spatula and sprinkle sea salt on top
  • EAT THEM THANGS
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CHOCOLATE RASPBERRY ROLLS ?

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You can say that I basically just discovered cocoa powder bc I’m putting that ish in errrrrrrything ? Honestly guys this recipe was 2 days in the making but so worth the outcome!!! Introducing LUSCIOUS, CHOCOLATEY, VEGAN chocolate raspberry rolls!!! So moist guys and honestly DON’T let the long caption fool you – you CAN do this!!! If I can, you can ??? also topped it off with some cream cheese icing #yummyinmytum!!!! Ok that’s all – love you guys my vegan lovas! If you want to see a video on how to – click here!

CHOCOLATE RASPBERRY ROLLS ?
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CHOCOLATE RASPBERRY ROLLS ?

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Chocolate rolls for all the chocolate lovers out there! Enjoy vegan lovas!

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4 1/4th – 1/2 flour

  • 3/4th cups cocoa powder

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup fresh raspberry

  • 2 tbsp sugar

  • Icing

  • 1/2 cup confections sugar

  • 2 tbsp kite hill cream cheese

  • 2 tbsp earth balance

  • 1 tsp vanilla

Directions

  • In a large boil, whisk almond milk, melted butter and sugar. make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour, cocoa powder and salt to the butter mixture & mix with a wooden spoon until combined
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Add additional flour if needed and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness
  • Add your raspberry jam, fresh raspberries and sugar
  • At the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create 1 1/2 inch thick raspberry rolls
  • Place the rolls on a well oiled cake pan and set them aside in a warm spot wrapped in plastic wrap for 30 minutes to double
  • Place in the oven @ 350 for 25 mins
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy! 
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VEGAN S’MORE COOKIES ??

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I wholeheartedly believe this is the best thing I’ve ever made! I thought with the long weekend coming up – most of us will still be cooped up in the house thereforeeee I thought we could all bring this summertime favorite to our homes!!! So say hello to the moistest, chocolatiest, marshmallow-y-est cookie creations!!!!! Made with @mydandies vegan marshmallows and a TON of love!!!! ? I’m so beyond happy to share this recipe with you all and I had to get this up before my road trip tomorrow ? Hope to see this on your tables this weekend! Video on my how-to found here!

VEGAN S’MORE COOKIES ??
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VEGAN S’MORE COOKIES ??

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

25

minutes
Cooking time

13

minutes

Smore’s in a cookie! One of my best creations – enjoy!

Ingredients

  • 2 and 1/4th cups of flour

  • 1/2 cup cocoa powder

  • 1 tsp salt

  • 1 tsp baking soda

  • 2 tsp corn starch

  • 3/4 cups vegan butter

  • 1/4 cup vegan milk

  • 1 cup brown sugar

  • 1/4 cup sugar

  • 1 tbsp vanilla

  • 1/2 block 100% dark choc

  • Handful of vegan marshmallows

  • Sprinkle of sea salt 

Directions

  • Mix flour, cocoa, salt, baking soda and corn starch in a medium sized bowl
  • In a large bowl – mix butter, brown sugar, reg sugar & vanilla and blend
  • Slowly mix in vegan milk to the butter mixture and blend
  • Next add in your dry ingredients to the butter mixture 2/3rds cup at a time mixing as you go
  • Roughly chop your dark choc and add it to your mix along with your marshmallows ( make sure to cut them into smaller pieces!)
  • Roll into a large ball ( the size of your palm) and set on a buttered/oil nonstick sheet pan
  • Set the oven to 350 and cook for 10-13 minutes
  • Cookies will be large, gently press them with a spatula and sprinkle sea salt on top
  • EAT THEM THANGS
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CINNAMON CRUSTED CINNAMON ROLLS

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You guys!!! If you’re looking for a cinnamon – y treat that tastes like a sweet Cinnamon Toast Crunch roll BAY BEE you’ve come to the right place!!! Not overly sweet and still hits all the right notes ? say hello to my new creations! Made these babies for my friends birthday (happy cancer ♋️ season) and she was in love so I had to share! all details below!

CINNAMON CRUSTED CINNAMON ROLLS
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CINNAMON CRUSTED CINNAMON ROLLS

Recipe by blkandveganCourse: Sweet, Breakfast, DessertCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

This goes out to all the cinnamon lovers!

Ingredients

  • Dough

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup sugar

  • I packet active dry yeast

  • 4 1/2 cups flour ( plus more for working dough)

  • Salt to taste

  • Cinnamon to taste

  • Filling:

  • 3/4th cup brown sugar

  • 3/4th cup vegan butter

  • Cinnamon (optional)

  • Glaze

  • 1 cup powder sugar

  • 2 tbsp water

  • 2 tsp vanilla

  • Dash of cinnamon

Directions

  • In a large bowl, whisk almond milk, melted butter, and sugar. Make sure your ingredients aren’t too hot – but just warm. (I suggest microwaving your butter for 45 secs)
  • Sprinkle yeast evenly over mixture and whisk – let sit for 5 mins or less (while yeast gets frothy)
  • Slowly add 4 1/2 cups flour and salt to the butter mixture & mix with a wooden spoon until combined
  • Add 1/2 cup flour and lightly kneed the dough until it doesn’t stick to the sides of your bowl
  • Place dough mixture in a lightly oiled bowl with a towel for 1 hour to double in size
  • Place dough on a clean, lightly floured surface. knead into a rectangle and roll the dough to 1 inch thickness
  • Combine your filling ingredients and add making sure to cover all sides
  • Roll at the base roll the dough evenly until you get a giant log – trim off uneven tips
  • Starting at the middle, cut the log into half and create thick cinnamon rolls
  • Place the rolls on a well oiled cake pan and set them in your oven on “warm” wrapped in a towel for 30 minutes to double
  • Once doubled cover with some dashes of cinnamon & place in the oven @ 350 for 25 mins or until golden brown
  • Combine all icing ingredients and add to cinnamon rolls once fresh out of the oven
  • Enjoy! 
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DOUBLE CHOCOLATE WALNUT BROWNIES ?

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Brownie for my brownies?!??!?! ? Ooooeyyyy gooeyyyyy chewwwwyyyy brownies!!! I have been craving a chocolaty dessert, and you can’t beat a brownie now can ya! I topped it off with some dark choc chunks, walnuts and a little sea salt (bc I cant stay away)!! To give this treat credit – it’s literally fudge in the middle – and crisp on the sides! The best part is it’s eggless! You never have to worry about how fudgy you prefer your slice! Topped it off with some @so_delicious vegan mint chip ice cream last night! Posted this in just enough time to see this on someone’s dessert table tonight! thanks, @lovingitvegan for letting me put my spin on your recipe. If you want to see my how to video click here.

DOUBLE CHOCOLATE WALNUT BROWNIES ?
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DOUBLE CHOCOLATE WALNUT BROWNIES ?

Recipe by blkandveganCourse: Sweet, DessertCuisine: American
Prep time

20

minutes
Cooking time

45

minutes

Fudge, crips edges and walnuts. Enjoy with some ice cream!

Ingredients

  • 2 cups all purpose flour

  • 1 cup cocoa powder

  • 2 cups white sugar

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1 cup vegan butter milk ( 1 tbsp lemon ands 1 cup almond milk)

  • 1 cup vegetable oil

  • 1 tsp vanilla extract

  • 1 cup walnuts chopped (divided)

  • 2/3rds chopped darc choc

  • A sprinkle of sea salt

Directions

  • Shift flour & cocoa powder in a bowl and mix. add sugar, baking powder and salt.
  • Prepare the vegan buttermilk, let it sit for at least 1 minute and add it to the mix.
  • Add vegetable oil and vanilla extract and buttermilk swirl in 1/2 cup of walnuts
  • Spray a brownie pan and set it in the oven @ 350 for 35-45 mins!
  • When fresh out the oven, top with other half of walnuts, dark chocolate chunks sprinkles of seasalt and enjoy the fudginess

Notes

  • Let set 1 hour ( or more) before eating!
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SPRINKLE LEMON CAKE ??

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Happy Juneteenth vegan lovas!! As stated in my stories – I knew I wanted to make something to remind me of my fam bam today – and this moist, succulent lemon cake fit the trick! Thanks, @peanutbutterjillybeans for the recipe – I did add my own little spin on things by adding my own lemon frosting (bc who doesn’t love double lemon), a smidge of lemon extract (to bring more lemon Flava ?? ) and lastly some sprinkles!! all the details are below. Everyone be safe and enjoy your Juneteenth! Video on my how to here.

LEMON CAKE ??
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LEMON CAKE ??

Recipe by blkandveganCourse: Dessert, BreakfastCuisine: American
Prep time

30

minutes
Cooking time

45

minutes

Lemon, Sugar and love – SO MOIST! Enjoy!

Ingredients

  • 1/4 cup melted butter

  • 1 cup almond milk

  • 1/2 cup lemon juice

  • 1 tsp vanilla

  • 2 tsp lemon extract

  • 1 cup sugar

  • 1 1/3 tsp baking powder

  • 1 tsp baking soda

  • 2 1/4th cup all purpose flour

  • Sprinkles to taste

  • Frosting

  • 1 3/4th cup powdered sugar

  • 2 tsp lemon extract

  • 2 – 4 tsp almond milk

  • 1 tsp vegan butter

Directions

  • Warm up your butter and almond milk together and set your oven to 375
  • Mix your almond milk, butter, lemon juice, vanilla, lemon extract and sugar
  • Next, add baking soda and powder and quickly (and I mean quickly!) add your flour and mix until combined
  • Fold in your sprinkles
  • Set loaf in oven for 45 mins!
  • Combine icing ingredients and lay over loaf once completely cooled

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