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OREO COOKIES AND CREAM POP TARTS ??

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HAPPY FRIYAY VEGAN LOVAS!!! We should all pat ourselves on the back for making it through this week (or year) I decided to spend my Friday in project mode and work on these delish @oreo cookies and cream pop tarts bc as @iamtabithabrown says – THAT’S MY BUSINEZZZ ? as some of y’all know – as soon as I found out Oreos were vegan (last week) there was no stopping this brain from working OT to create some super decadent, super sweet and SUPA VEGAN desserts! wanting to recreate? here’s how below. Check out my how-to video here.

OREO COOKIES AND CREAM POP TARTS ??
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OREO COOKIES AND CREAM POP TARTS ??

Recipe by blkandveganCourse: SweetCuisine: American
Servings

5

servings
Prep time

50

minutes
Cooking time

30

minutes

Oreo’s. In. A. Pop-tart. Need I say more?

Ingredients

  • Pastry Dough

  • 2 cups flour

  • 2/3rd’s cold vegan butter

  • 1 tsp salt

  • 1 tsp cinnamon

  • 3-6 tbs ice cold water

  • Filing

  • 2/3rd cup vegan @kitehillfoods cream cheese

  • 1 cup powdered sugar

  • 5-7 chopped Oreos

  • Icing

  • 1 cup powder sugar

  • 1 tbsp melted butter

  • 1 tsp plant milk

  • 1 tsp vanilla

  • Chopped oreos

Directions

  • Pastry Dough
  • Start by adding your flour, salt and cinnamon
  • Begin to cut your cold butter into the flour with a fork until it becomes a sandlike consistency
  • Next, add your ice cold water 1 tbs at a time (be sure not to over water, add more flour if so)
  • Roll the dough into a ball and place on a floured surface. Begin to roll the dough into a rectangle shape
  • Using a tea bag container for shape ( or any small rectangular box) and a knife begin to cut even rectangle squares
  • Combine filling ingredients and set to the side
  • Add 1 tbsp of the filling mixture to the center of the 1 pastry rectangle dough
  • Using your finger, gently wet the edges of the pastry dough and add another rectangular dough on top
  • Press the two together the edges with your fingers first and with a fork second.
  • Place 3 slots into the dough, brush melted vegan butter and sprinkle sugar on top before baking @ 375 for 20 – 25 mins ( sugar optional)
  • Once cooled, combine all icing ingredients, ice and add oreos the top of the pop tarts – enjoy! 

Notes

  • Please keep in mind that pastry dough is a little drier and does not need an excess of water!
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LEMON ICED RASPBERRY ROLLS

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Super moist, super luscious & SUPER VEGAN!! Today’s project is complete!! Woke up this morning wanting some cinnamon rolls but wanted to give them a summer twist – and what’s more summery than lemon and raspberries ?? This is one of the best combinations I think I’ve come out with to date!! Super excited to show you guys and excited to see it come to life in your kitchen – also this was a fan favorite, enjoy vegan loves! Video on my how to found here.

LEMON ICED RASPBERRY ROLLS
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LEMON ICED RASPBERRY ROLLS

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

2

hours 
Cooking time

25

minutes

Lemony, raspberry goodness. YUM.

Ingredients

  • 2 cups almond milk – warm

  • 1/2 cup melted butter – warm

  • 1/4th cup organic sugar

  • I packet active dry yeast

  • 4-5 cups flour

  • 1 tsp salt

  • Filling

  • 1/4th cup raspberry preserve

  • 2/3rd cup raspberry

  • Icing

  • 1 cup powder sugar

  • 2 tbsp water

  • 2 tsp lemon extract 

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 and salt to the butter mixture & mix with a wooden spoon until combined
  • Set oven to warm and 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 your raspberry filling
  • 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 an 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 or until golden brown
  • Combine all icing ingredients and add to rolls once fresh out of the oven
  • Enjoy! 

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CINNAMON SUGAR DONUTS ?

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Just finished up watching @wearetransformation church and gosh – what a week (or year) it has been. with everything going on in the world. I am happy to see people using their voices to speak up against the racial disparity in our country. To be truthful, this is the first time I have seen so many non-black faces speak up, which gives me so much hope that maybe we can finally be heard and not just seen. I know there is so much work to do – and I pray that the words people are saying can transform into actions to make the world a better place. Nowwwww, in an effort to do something that brings me joy in this time I made these cute little cinnamon sugar donuts ? – it kinda tastes like a churro on crack ?? (if you’re into that). Basically followed Tastey’s simple donut recipe, but took it up a notch with my own flair. Enjoy!

CINNAMON SUGAR DONUTS ?
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CINNAMON SUGAR DONUTS ?

Recipe by blkandveganCourse: Sweet, DonutsCuisine: American
Prep time

30

minutes
Cooking time

30

minutes

Ingredients

  • 1/4 cup vegan margarine

  • 1/2 cup vegan milk

  • 2 tbsp sunflower oil ( more to fry)

  • 2 cups plain flour

  • 1/4th sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1 tbsp vanilla

  • 1 teaspoon cinnamon

  • Icing

  •  1 cup powdered sugar

  • 1 tbsp vanilla

  • 1 tbsp water

  • Topping

  • Cinnamon & brown and white sugar to taste

Directions

  • In a saucepan over low heat add butter, milk, 2 tbsp sunflower oil & vanilla – melt and set to the side
  • Combine all dry ingredients – whisk and create a well in the center of the flour
  • Pour the liquid mixture inside the well of four and mix with a spoon
  • Once combined, take 1/4th cup-sized ball of the dough and push your thumb through the center shaping your donuts
  • Heat up your oil to a high heat ( you can test by adding a piece of the dough and if it floats to the top it’s ready)
  • Fry your donuts 3-5 mins each side and let it rest on a paper towel
  • Ice that pup
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DIRTY CHI ☕️

I feel like we all need a DRANK right now – yeah I said it!!! Finally introducing the DIRTY CHI, the perfect drink for a Friday night or a cool afternoon. So simple yet so flavorful (I swear I feel like I’m a boujee bartender every time I make this) since us vegan’s typically can’t have chai tea ☕️ (since it’s laced with milk) I thought it was a fun play and a nice way to spike your tea! here’s how: 1/2 cup @tazo sweet cinnamon spice, 1/4 cup fireball & a splash of @silk dairy-free whipping cream (whipped up to a foam) with a sprinkle of cinnamon on top! honestly, you can add how much or how little of each ingredient – the more fireball the more DIRTY the less the more CHI, literally thank me later. Video on how to can be found here!

DIRTY CHI ☕️
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DIRTY CHI ☕️

Recipe by blkandveganCourse: DrinksCuisine: American
Prep time

15

minutes
Cooking timeminutes

Dirty Chi or Die

Ingredients

  • 1/2 cup @tazo sweet cinnamon spice

  • 1/4 cup fireball

  • Splash of @silk dairy-free whipping cream

  • Sprinkle of cinnamon on top

Directions

  • Begin by warming up your water and adding your tazo tea – let steep for 3-10 minutes
  • Meanwhile, begin whip your Silk Dairy-Free whipping cream
  • Slowly add your fireball to the tea and pour your whipped foam on top
  • Sprinkle of cinnamon
French Toast Sticks

CINNAMON TOAST CRUSTED FRENCH TOAST STICKS

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On this episode of delish CARBS – we have @cascadianfarm cinnamon toast crusted french toast sticks. This was SO EASY to make and even easier to eat. I’ve seen people do this before but y’all know I had to put my Aquarius spin on things and add and an extra amount of crunch with my Cinnamon Toast Crunch layer – this is the perfect meal for a quick zoom call brunch or something to share with all your roomies! Also, fun fact I always disliked eggs from a young age, so I would never eat French toast SO happy I found the vegan alternative I’ve been looking for my whole life! Video on how I did this sweet treat here!

CINNAMON TOAST CRUSTED FRENCH TOAST STICKS
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CINNAMON TOAST CRUSTED FRENCH TOAST STICKS

Recipe by blkandveganCourse: BreakfastCuisine: American
Prep time

15

minutes
Cooking time

15

minutes

Quick, easy and delish!

Ingredients

  • Wet Mix

  • 1/2 banana

  • 1/4 @silk heavy whipping cream (can sub for vegan milk)

  • 1/4 almond milk

  • 1 tsp cinnamon

  • 1-3 tbsp vegan butter

  • Dry Mix

  • 1 1/2 cup vegan cinnamon toast 

  • 3-5 slices of thick bread ? 

Directions

  • Combine all wet ingredients in a blender and create a smooth consistency and place in a bowl
  • Add dry ingredients into a bag and break them down using your hand or a tool
  • Slice bread into mini sticks and heat up your nonstick on with some vegan butter
  •  dip bread into wet mix, then dry then fry – flipping every 2 mins on each side and setting to the side
  • Enjoy with a side of agave or maple syrup!
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BLKANDVEGAN SIGNATURE COOKIES ?

I have been working on these cookies for centriessssss and it’s always the go-to for a quick treat that’s a crowd pleaser! And based on the poll results form the other day – y’all are just as interested! my friends can’t get enough and even my dad (total meat-eater) sneaks these in the middle of the night ?? cranberries for sweetness, dark choc for umph & walnuts for crunch! oh and let’s not forget the salted top. Want a video on how-to? Click here!

BLKANDVEGAN SIGNATURE COOKIES ?
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BLKANDVEGAN SIGNATURE COOKIES ?

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

25

minutes
Cooking time

13

minutes

Sweet, salty and luscious in one cookie, enjoy!

Ingredients

  • 2 1/2 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 white sugar

  • 1 tbsp vanilla extract

  • 1/2 block 100% dark choc

  • handful of cranberries

  • handful of walnuts

  • 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 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 cranberries and walnuts
  •  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, gently press them with a spatula and sprinkle sea salt on top
  •  EAT THEM THANGS
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CINNAMON TOAST CRUNCH CUPCAKES

Gosh! These cupcakes were my afternoon project and I loved every minute of it! I was so inspired by the @cascadianfarm cinnamon crunch cereal that I have been obsessed with! so here’s the deal – cinnamon cupcakes, vegan @kitehillfoods cream cheese frosting & topped with @cascadianfarm cinnamon crunch cereal – so good my dad and my sis could not tell it was vegan! Oh yeah, and these treats were featured by Kite Hill and went viral! So there’s that- enjoy vegan loves! Here’s how:

CINNAMON TOAST CRUNCH CUPCAKES
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CINNAMON TOAST CRUNCH CUPCAKES

Recipe by blkandveganCourse: DessertCuisine: American
Prep time

20

minutes
Cooking time

25

minutes

So simple, yet so good and moist! Be sure to try these out and you will LOVE them just like I did!

Ingredients

  • 1 3/4 cups flour

  • 1 cup sugar

  • 1 tsp baking soda

  • 2 tsp vanilla extract

  • 1/3 cup vegan butter melted

  • 1 tbsp Apple cider vinegar

  • 2 – 3 tbsp cinnamon spice

  • 1 tbsp brown sugar (optional)

  • Frosting

  • 1/2 cup vegan cream cheese

  • 3 cups powder sugar

  • 2 tsp vanilla

  • 2 tsp vegan butter

Directions

  •  Set oven to 350 and Shift flour and mix in sugar, baking soda, cinnamon and salt
  • Add in vegan milk, butter, vanilla and vinegar
  • Mix well and set into cupcake tins
  • To make overloaded add a tbsp of brown sugar at the top of your cupcake batter before baking
  • Cook @ 350 for 25 minutes or until you can stick a toothpick and it comes out clean
  •  Meanwhile combine all icing ingredients
  •  Allow cupcakes to cool before icing – voila!
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VEGAN HONEY BUNS!!

Oh yeahhhh babyyyy bringing us back to the liquor store days. I used to live right up the street from a @hostess_snacks shop (my sweet tooth has always been alive smh) and BAYBEE walking into all those hostess treats was like walking into paradise ? so I had to figure out how to make a perf honey bun! Now, this def took two days in the blkandvegan lab brainstorming/researching how to make the perfect honey bun and it payed off!!! I am smiling just typing this – so simple, yet SO GOOD. I know honey is against the rules – so I swapped it out for agave instead and sweet baby Jesus it worked!!! SAY HELLO TO MY BABIES! here’s how:

VEGAN HONEY BUNS!!
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VEGAN HONEY BUNS!!

Recipe by blkandveganCourse: SweetCuisine: American
Prep time

2

hours 
Cooking time

25

minutes

Honeybun’s anyone?

Ingredients

  • 2 cups vegan milk – room temperature

  • 1/2 cup melted butter

  • 1/4th cup sugar

  • I packet active dry yeast

  • 4 I/2 -5 cups flour

  • 2 tsp cinnamon

  • 1 tsp salt

  • I tsp vanilla

  • Glaze

  • 2 tbsp agave

  • 1 tbs vegan butter

  • 1 1/2 cup powder sugar

  • 2-4 tbsp hot water

  • 2 tsp vanilla

  • 1 pinch sea salt

  • 1 pinch cinnamon

Directions

  • In a large boil, whisk almond milk, melted butter, vanilla and sugar. make sure your ingredients aren’t too hot – but just warm.
  • Sprinkle yeast evenly over mixture and stir – let sit until frothy
  • Slowly add 41/2 – 5 cups flour and salt to the batter and mix with a wooden spoon until combined
  • Cover dough mixture with towel for 1 hr. and place in a warm place 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
  • Section off the dough into 1/2 cup sections and roll it with your hands into a long line (like a worm)
  • Once completed, hold the edge of one end and twist the dough into a sticky bun shape – a long U curl making sure to leave enough room while looping so the sections don’t touch
  •  Leave in a warm place covered for 30 minutes
  •  Once they have risen – pop them in the oven for 25-30 minutes and glaze with 1 tbs of glaze each
  • Glaze
  • Heat agave and butter over medium heat
  • Once melted combine with sugar, salt and vanilla
  • Add hot water one tbsp at a time until you get your desired glaze
  • Use a measuring cup or a tbsp cut to glaze over each roll
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FRESH VEGAN DANISHES

SAY HELLO TO MY CHILDREN!!! I’ve been wanting to make these for SO LONG and today was finally the day!!! I used to eat those danish assortment packets all my childhood and today we have the vegan version now live! say hello to cheese dream, original strawberry, strawberry cheesecake, apple fritter & hello mango tropical danishes! made with love, packed with flavor (and butter) and glazing to the Lord Himself! I am so proud of how these turned out ( as you can prob tell from my story) and COULD NOT wait it to share them with you guys! now the dough ingredients are already on my page in the “blueberry sweet roll recipe” so I thought it would be more useful to share the filling and how to create the beautiful swirl. Video on how to can be found here!

FRESH VEGAN DANISHES
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FRESH VEGAN DANISHES

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

2

hours 
Cooking time

20

minutes

This will be a labor of love, but worth it ok! Trust me, get your playlist ready, and surprise yourself on how well you make these danishes on the first try!

Ingredients

  • Dough

  • 2 cups vegan milk – warm

  • 1/2 cup melted butter

  • 1/4th cup sugar

  • I packet active dry yeast

  • 4 I/2 -5 cups flour

  • 1 tsp cinnamon

  • 1 tsp salt

  • I tsp vanilla

  • Dough Filling

  • 1/2 cup brown sugar

  • 1/2 cup vegan butter (soft)

  • Cheese Dream Danish

  • 2/3rd cup vegan cream cheese

  • 5 tbsp powder sugar

  • 1 tbsp corn starch

  • 1 tbsp vegan butter

  • 1 tsp sugar

  • Original Strawberry ?

  • 1/3 cup strawberry jam

  • 2-3 fresh thinly sliced strawberries to top

  • Strawberry Cheesecake

  • 1 tbsp remaining cheese filling 1 fresh strawberry slice to top

  • 1 fresh strawberry slice to top

  • Apple Fritter

  • 1 1/2 apple peeled and diced

  • 2/3 cup brown sugar

  • 3 tbsp vegan butter

  • 1 tbs corn starch

  • Note: please cook on stove top until apples are tender 2-5

  • Hello Mango

  • 1/4 mango diced

  • 1-2 tsp of coconut milk

  • 1-3 tsp sugar 

  • Glaze

  • 2/3rd’s – 1/2 cup jam (any kind – I use apricot)

Directions

  • Dough
  • In a large bowl, whisk almond milk, melted butter, vanilla, and sugar. make sure your ingredients aren’t too hot – but just warm ( I like to warm up my almond milk and butter together!)
  • Sprinkle yeast evenly over mixture and let sit until frothy – less than 1 minute
  • Slowly add 4 1/2- 5 cups flour and salt to the butter mixture and mix with a wooden spoon until combined
  • Cover dough mixture with towel for 1 hr. and place in a warm place to double in size
  • Add 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
  • Add filling to center and work evenly to all sides
  •  Fold the dough in half and re-roll the dough to secure the filling
  • Cut the dough vertically into 1-inch strips and lightly slice the first layer of the strip without piercing the bottom
  • Once you have your strip, gently twist the dough by hold the edge of one end and twisting then wrapping the the dough into a danish shape. see my Instagram story for details
  • Once completed leave in a warm place for 30 minutes to double in size
  • Once they have risen, gently press the middle of the dough and add your desired filling from above!
  • Pop them in the oven for 25-30 minutes at 350 degrees and glaze with 1/2 – 2/3rd cup of jam that was microwaved for 45 seconds! Voila, store bought danishes the vegan way!
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STRAWBERRY POP’TART VANILLA SHAKE! ?

I scream, you scream, we all scream for ice cream!!!!! ? weekends are for fun!!! and carbs…. and sugar…. but since quarantine everyday is a weekend for me ? – but you get the gist! Lately my fav vegan restaurants have been making shakes and I was always thoroughly confused on how they got it to be so creamy and… well a shake! So I had to try myself of course and it came out SO GOOD! I used @oatly vanilla ice cream, @planetoat vegan milk, some fresh strawberries, my new @reddiwip coconut whip cream (it was def coconut-y but not bad at all!) topped with sprinkles and of course my @blkandvegan strawberry pop tart!

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