Chocolate Bark with Pumpkin Seeds and Sea Salt

If you want to have something a little sweet and a little savory, this is the perfect snack or dessert! The combination of the sweetness of the chocolate, the savoriness of the pumpkin seeds, and the sea salt is just plain divine. And hey - it has pumpkin seeds and dark chocolate, so it's health food, right? At least that's what I tell myself.

Ingredients:

• 2 10 oz. bags vegan chocolate chips
• about 1 t sea salt + more for topping
• 2 C raw pumpkin seeds

Preparation:

1. Melt the chocolate in a double boiler or in the microwave.
2. Mix in salt and pumpkin seeds.
3. Pour onto a cookie sheet lined with freezer or wax paper. Spread in a thin layer.
4. Sprinkle the top with sea salt and put in the fridge or freezer to chill.
5. Break into pieces once it has hardened - you choose the size!
6. Enjoy! Store in a freezer-safe container in the fridge or freezer to keep fresh.

Vegan Chocolate Chip Cookies

I can't think of many things better than warm chocolate chip cookies, fresh out of the oven. With Cashew Cow vegan ice cream on top! These cookies are so tasty, you'll never miss the non-veg ingredients.

Ingredients:

• 1 C all-purpose flour
• 1 C whole wheat pastry flour
• 1/2 t baking soda
• 1/2 t salt
• 1 C firmly packed light brown sugar
• 1/2 C vegetable oil
• 1/4 C maple syrup
• Ener-G Egg Replacer for two eggs
• 1 t pure vanilla extract
• 1 1/2 C semisweet vegan chocolate chips

Preparation:

1. Preheat the oven to 350 degrees.
2. Line two cookie sheets with parchment paper.
3. In a medium-size mixing bowl, combine flours, baking soda, and salt. Set aside.
4. In your automatic mixer or a large mixing bowl, combine brown sugar, vegetable oil, maple syrup, egg replacer, and vanilla extract.
5. Mix until well blended.
6. Add the flour mixture a little at a time to the wet mixture until all of the dry ingredients are incorporated.
7. Fold in chocolate chips.
8. Drop dough by the spoonful onto cookie sheets, about two inches apart.
9. Bake until golden brown around the edges, roughly 20 minutes.
10. Enjoy!

Blackstrap Molasses and Pumpkin Spice Cookies

These cookies are similar to Moravian spice cookies but I use pumpkin pie spice instead of ground ginger, cinnamon, and cloves, and omit the shortening. (Pumpkin pie spice includes ground ginger, cinnamon, and cloves PLUS ground cardamom, nutmeg, and lemon peel.) Also, the whole wheat flour and vegan buttery spread make them a little healthier than traditional Moravian cookies. They are very crisp and flavorful!

Ingredients:

• 2 T vegan buttery spread
• 2 T vegetable oil
• 1/4 C packed brown sugar
• 1/2 C blackstrap molasses
• 2 t pumpkin pie spice
• 1/2 t allspice
• 1/2 t baking soda
• 2 C whole wheat pastry flour
• powdered sugar (for dusting finished cookies)

Preparation:

1. Melt the vegan buttery spread in a small pot over low heat.
2. When it is completely melted, add the vegetable oil, brown sugar, and molasses. *Tip: Measure the vegetable oil into a one cup measuring cup, swirl, and pour into pot. Then measure the molasses into the measuring cup and it will not stick due to the oil residue.
3. Keep on low heat, whisking constantly, until the brown sugar is completely dissolved.
4. Transfer the mixture to a mixing bowl and let cool for at least five minutes. Add the pumpkin pie spice, allspice, and baking soda. Mix thoroughly with a whisk.
5. Turn mixer on low and add flour half a cup at a time until blended. The dough will be very thick and sticky.
6. Flour your hands and form dough into a ball. Divide depending on how many batches of cookies you want to make. (Dough will keep in the fridge if you don't want to cook them all at once.) I split the dough in two and bake two batches, 12-15 cookies at a time.
7. Lightly flour your surface and rolling pin and roll dough as thin as possible.
8. Cut into desired shapes and put on baking sheet.
9. Bake cookies for 6-10 minutes until brown around the edges, depending on thickness of the dough. Be careful not to overcook. 
10. Dust with powdered sugar while they are still hot and enjoy! The house will definitely smell like the holidays when these are baking.

Cinnamon Buns

Warm cinnamon buns are the best! I don't do a lot of baking, but every once in a while, I am inspired! This recipe was inspired by a post I saw on "The Food Stories," and thanks to that writer for sharing a terrific recipe. When you have a hankering for something sweet, give these a try.

Ingredients:

In an 8" or 9" inch metal pan (round* or square):

• 1/3 C vegan buttery spread (melted)
• brown sugar & cinnamon for sprinkling

In a mixing bowl:

• 2 C flour
• 1/4 C sugar
• 2 1/2 t baking powder
• 2/3 C vanilla plant-based creamer
• 1/2 C brown sugar
• 1-2 T cinnamon

Glaze:

• 1/2 C powdered sugar
• 2 T vanilla plant-based creamer, or lemon juice, if you prefer tangy!

Preparation:

1. Preheat oven to 425 degrees.
2. In a large mixing bowl, mix flour, sugar, and baking powder.
3. After the ingredients are mixed thoroughly, add creamer and blend just until all of the flour mixture is wet.
4. On a well-floured surface, roll into a 10" by 12" rectangle.
5. Sprinkle the dough with 1/2 cup of brown sugar and cinnamon.
6. Beginning with the 10" side, roll the dough into one long strip.
7. Use a sharp knife to cut into 1" rounds.
8. Melt vegan buttery spread and pour into metal pan.
9. Sprinkle melted vegan buttery spread with brown sugar and cinnamon.
10. Place rounds in metal pan, spacing as evenly as possible.
11. Bake 18-22 minutes, or until golden brown on top.
12. Half-way through baking time, remove from oven and baste tops of rolls with a little more melted vegan buttery spread and sprinkle with extra brown sugar and cinnamon.
13. After removing rolls from the oven, mix glaze and pour over the top of the cinnamon rolls while they are still warm, but not hot.
14. Enjoy!