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Blizzard Scones {recipe}

Good morning!

Not a photo of the blizzard

The northeast, where I live, is bracing itself for an epic Blizzard this Monday afternoon through Tuesday evening. The amount of snow in the forecast is insane. The amount of robocalls, texts and emails I’ve received from the town I live in and the school(s) my kids go to is also crazy. I’m just happy that we went food shopping yesterday just to get out of the house from the tiny 4 inch snow “storm” we had the night before, pictured above. I have to say though I’m kinda excited too see as much snow as they are predicting. If it’s less then a foot and a half of snow I’ll be disappointed. As long as we are safe and warm I want it to snow. A lot. 

Vegan Chocolate Chip Coconut Scones with Cinnamon Sugar {Recipe} #vegan

Blizzard Scones

With the snow that fell a few days ago. My husband and kids were outside shoveling and cleaning off the cars. I was busy fixing myself a delicious Cold Brewed Coffee while enjoying the warmth from being inside. Thinking that was a bit unfair while my husband, preschool aged son, and second grade aged daughter were outside cleaning off my car and shoveling out the driveway I thought I would treat them. I made our traditional snowy day treat. Chocolate Chip-Coconut Scones w. Cinnamon Sugar or as we call them Blizzard Scones. For some reason I tend to only make them when there has been some type of snow event hence their nickname. 

Its a wonderful feeling having your family come inside from the cold, working their little butts off and wondering what smells so good. There glee after realizing that I made our favorite scones is just great. They couldn’t wait to eat them! 

This time around, making the recipe, I switched the earth balance I usually use with cold coconut oil. Its what I had around and I alway’s wanted them to have an extra coconut flavor to enhance the coconut flakes in the scone. I love how them came out with this change. The outside of the scone was crispy and slightly crunchy while the inside was soft and warm. They were perfect! I have a feeling I’ll be making these again this Tuesday morning. :)

Chocolate Chip-Coconut Scones
My families favorite treat on a snowy morning. If you don't have coconut oil feel free to use your favorite vegan margarine.
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  1. 2 cups all purpose flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1/4 teaspoon sugar, plus more for dusting the tops of the scones
  6. 1/2 teaspoon cinnamon, plus more for dusting the tops of the scones
  7. 1/2 cup solid coconut oil
  8. 3/4 cup plus 2 tablespoons of almond milk
  9. 1/4 cup mini chocolate chips
  10. 1/4 cup coconut flakes (small)
  1. Preheat oven to 400 degrees.
  2. Line a baking sheet tray with parchment paper.
  3. In a large bowl combine the flour, baking powder, baking soda, salt, sugar and cinnamon.
  4. Add the solid coconut oil and use a pastry cutter or your hands to break the coconut oil up into pea size pieces. (I prefer to use my clean hands) Mix in the almond milk. The dough should just be holding together. If it's still too dry add a tablespoon of almond milk at a time until it all holds together.
  5. Fold in the chocolate chips and coconut flakes.
  6. Using an ice cream scooper, or two large spoons, scoop the scones onto the prepared baking sheet tray. Leaving 2 inches between the scones.
  7. Sprinkle the tops of the scones with extra sugar and a dusting of cinnamon.
  8. Place in the oven and bake for 15 minutes or until the tops are slightly browned.
  9. Cool on the tray for a few minutes before serving.
  1. *don't have mini chocolate chips...then by all means use regular size might want to add a tablespoon or two more of them.
good good things




Its a new year!

Need to work on my caramel sauce but I can't wait to try this cake! #vegan #cake #vegandesserts

Vanilla Coconut Cake with Caramel Sauce 

The New Year is already 3 weeks in and moving fast. I alway’s hope for a quiet January but that never seems to happen. Its been busy but a lot of fun. That seems to be my theme for 2015:  


So far this year I’ve:

~ created a new cake recipe. It was so good! (pictured above)
~ actually created a few new recipes.
~ been invited to not 1 but 2 Food Swaps! Vegan food swaps at that!
~ had a lovely date with my 7 year old daughter in NYC to see Wicked on Broadway. That     was so much fun! If you live in the NYC area follow Kids Free on Broadway. Its such a great deal to see a Broadway show.
~ joined a Win to Lose program at my gym (YMCA). I’m there almost every day now and am already seeing results on the scale. Its very exciting and I feel great. 

Fun things that are coming up this year:

~ Vida Vegan Con in Austin, TX! I cannot wait! I’ll be traveling with my friend Dianne from Dianne’s Vegan Kitchen again. The last VVC, in Portland, OR was so much fun. 
~ 2 family vacations planned. Our usual Ocean Grove trip and a possible trip to the Outer Banks with my parents and sister. 
~ my sister surprised me yesterday with tickets to see the cast of Bob’s Burgers live in NYC this March. I was freaking out. I don’t usually get excited about tv shows but that show is just my favorite thing ever. 
~ in 2 weeks I’ll be seeing Isa Chandra Moskowitz live and on stage at City Winery in NYC with my husband and Dianne and her husband eating a delicious Isa meal while she shares stories with the audience. 

That’s it’s for now, I think. I have a few other exciting things in the works. 

My New Year blogging resolution is as alway’s to start blogging more. I never seem to stick with it though :) Both of my kids are in school 5 days a week now so maybe this is the year I stick with it! Bloggers with young kids…how do you do it?? 

I hope everyone has a fantastic 2015! Let me know if any of you are heading to VVC in Austin at the end of May!



Thanksgiving Desserts!

::Dusting off the cobwebs here::

Thanksgiving is one of my favorite holidays. I love ALL THE FOODS and ALL THE DESSERTS! I overeat like I’m at an all you can eat vegan buffet brunch. I’m in tremendous pain afterwards. Its both worth it and not worth it but I put in the extra time at the YMCA the day before and after.

This year both of my families (mine and my husbands) were celebrating together at my mother-in-laws house. It was a tight squeeze…my sister and I sat at the kids was fun. I made most of the desserts this year. I went in the opposite direction of what is usually made by my husbands grandmother.

Instead of an apple pie I made a Tart Tatin from Terry Hope Romero’s book Vegan Eats World. It was my first time making this so I was nervous. It starts with an olive oil crust that is pressed into a tart pan and then frozen before baking. Thank goodness it was a pressed crust. I was not in the mood to wrestle with a rolled out crust! The apples were peeled, quartered, and cooked down in a vegan butter and sugar sauce that turned into a caramel that was later hit with some booze at the end. The tart was a complete success. It is definitely going to be my go to apple “pie” dessert. I topped my slice off with some So Delicious CocoWhip. That stuff was delicious!


Instead of a pumpkin pie I made Pumpkin Donuts! I decided to go Donut over Pie for the kids. They wouldn’t have eaten either so this gave them something else to choose from. I’ve had a donut pan for years now and have never used it. I think I alway’s assumed donuts would be too labor intensive but cake donuts are as easy as cupcakes. They were really moist and delicious. I topped them with a chocolate ganache and sprinkles. I’m currently baking another batch of them for a Thanksgiving Potluck at my friends house.

marshmallow lollypops

The last dessert I made with my 7 year old daughter. We had chocolate ganache left over from the donuts so we dipped Sweet and Sara Marshmallows, which we stuck a lollypop stick into them first, into the chocolate and then dipped them into either coconut or sprinkles. These were super cute and everyone had fun eating them! A dessert for all ages. 

Hope your Thanksgiving was full of awesome people, food and desserts! 


VeganMoFo: Postcard Swap


One of my favorite bloggers, Cadry of Cadry’s Kitchen came up with a great idea for this years VeganMoFo…a postcard swap! Any one could join and all you had to do was send a postcard or letter to someone else. I remember the joy of getting a card, letter or invitation in the mail when I was younger and it’s definitely something that doesn’t happen much anymore. Most invitations are through pages like evite or even facebook. Want to write someone a is instant.  Computers and the internet have made everything so convenient.

The opportunity to sit and write a letter to someone else, who I didn’t know, was really nice. Telling someone about yourself isn’t alway’s easy but it was fun. I shared a recipe for my Lemon Mustard Tofu, since the card was tofu themed. :) I love writing on paper with my favorite pens. I want to do more of it…beside recipe writing which for me is all done with pen/cil and paper. Writing about how much I liked it over on twitter has gained me a pen pal. I can’t to start writing to her.

This opportunity also gave me a chance to start using my art skills again. My whole life was about drawing and painting when I was a young kid to my early 20’s. I miss it. My creativity for art was transformed into a creativity for food!  Since I didn’t have a postcard to send and wanted to send something with a vegan message on it I decided to make my own. I drew that sweet little tofu saying “hello!” up above. This mini project has also made me hope to be more creative in the near future with more then just food. 

The day I received my mail from the swapper who got me was very exciting! I want more letters from strangers! Especially ones who share their favorite recipes. The person who wrote to me shared her love for Tomato and Mayo sandwiches which happens to be all I eat in the summer

VeganMoFo: Pad See Ew take 2

Vegan Pad See Ew


My dream of making a perfect homemade Pad See Ew is getting closer and closer! After finding Pad See Ew noodles for sale at Whole Foods I’ve had 2 goes at it so far. The first attempt was ok. Didn’t remind me of what I get at the many local Thai places near us. Plus the noodles overcooked even though I followed package directions. boo. The second try was much more successful! I cooked the noodles for a much shorter time and changed the sweetener in my sauce ingredients. 

The problem with making Pad See Ew at home, besides finding Pad See Ew Noodles, is finding the dark sweet soy sauce they use. So I’m trying to fake it so the home cook can make it too. 

I can’t wait for take 3 of the Pad See Ew to happen the next time I pick up a few packs of the noodles! 

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