Who else loves the hearty, creaminess of Spinach & Artichoke dip? Want an eggless version? Look no further!! This recipe will take you 20 mins tops & has 5 simple ingredients.
Time: 20 mins
Ingredients:
- 1 box frozen spinach
- 1 can artichoke hearts
- 1/2 cup plain unflavored yogurt (can sub sour cream)
- 1/3 cup cream cheese
- 1/4 cup grated parmesan cheese
Recipe:
- Strain the spinach in two layers of towels, you want as much moisture out of it as possible.
- In a large bowl, mix the cream cheese, yogurt, cheese, and the spinach. You don't need to add salt because the cheese is salty.
- Pour the mixture into an oven safe bowl & bake on 375 for 15 - 18 minutes.
Sprinkle paprika if you want but it's delicious without it! Enjoy with tortilla chips, pita bread, plantain chips, whatever you like with your dip!
MmmmMmm!! This Guyanese classic will make your whole house smell like sweetened coconut! So flaky, soft, slightly sweet, simply delicious. My recipe caters to certain allergies - it is eggless & dairy free. Enjoy!
Time: 1.5 hours
Ingredients:
Dough:
- 3 cups all purpose flour
- 1.5 teaspoons salt
- 1/4 cup warm water
- 1 packet yeast
- 1 cup warm Lactaid (can use milk if you want)
- 1 teaspoon ground cinnamon
- 1 tablespoon apple sauce (this replaces the egg)
- 1/4 cup shortening
- 1/4 cup + 1 teaspoon white sugar
- 1 tablespoon I Can't Believe it's not Butter, melted
Filling:
- 2 cups dried coconut flakes
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-3 spoons water
- 5-6 drops red food coloring
Recipe:
- Disolve the yeast in 1/4 cup water & the teaspoon white sugar.
- Place it in a dark warm area to activate for 10 minutes (I put mine in the microwave with it turned off).
- In a large bowl, combine the flour, 1/4 cup white sugar, salt, & cinnamon. Once the flour mixture is combined, cut the shortening in (until no chunks remain).
- After the yeast activates, add the warm Lactaid, yeast mixture & applesauce to the flour. Knead to form a dough.
- Place the dough in a greased basin (I used vegetable oil to grease mine) covered with foil for 1 hour. Dough will double in size.
- While the dough is rising, you can make the filling. Combine all of the filling ingredients and mix well so the food coloring is absorbed by all of the coconut. You may need to add more water, you don't want the filling to be very dry.
- Once the hour is up & the dough has risen, punch it in the middle so the air comes out. Then, split the dough into 2 equal parts (you'll be making 2 rolls).
- Use a rolling pin & a light dusting of flour to roll out each dough to a rectangle.
- Scoop half of the filling into each rectangle & spread to distribute evenly. Make sure the filling is all around the edges so you get a really good design!
- Bake on 350 for 10 minutes, then brush on some of your melted I Can't Believe it's not Butter, and bake again for another 5-10 minutes until golden brown.
Let cool completely before cutting into slices.
Omg. Yep, that's the reaction I had too. I started out creating a brownie cake for my brother because he loves brownies. Then I had an idea to add bourbon, because he loves bourbon (who doesn't?). Then I decided the brownie cake looked too plain so I made my own icing... and you know the rest. So easy, so fabulous.
Time: 1 hour
Ingredients:
- 1 box brownie mix (I used Ghirardelli dark chocolate)
- 1/4 cup olive oil
- 1/3 cup vegetable oil
- 1 tablespoon bourbon for the cake mix & another for the icing (I used Angels Envy, use your favorite)
- 1/2 cup confectioners sugar
- 1 teaspoon maple syrup
- 1 teaspoon cinnamon
- 2 splashes of water
- 1/4 cup crushed pecans
Recipe:
- In a large mixing bowl, whisk together the brownie mix, 1 tablespoon bourbon, olive oil & vegetable oil. The recipe on the brownie box will most likely call for 1 egg, I didn't want to use any eggs so I adjusted with more vegetable oil instead. The above measurements work!)
- Pour the brownie mix into a round cake pan (or honestly whatever shape you want!). Bake 2-3 minutes less than the instructions (mine was 325 for 40 minutes). The reason I bake it a little less is so the cake is chewy / fudgy. You can test with a toothpick.
- While the cake is baking, mix 1/4 cup of the confectioners sugar with the remaining tablespoon of bourbon, cinnamon & a splash of water. Once the icing is combined, add in crushed pecans. I bought the pecans for baking because they're already crushed, you can use any kind you have/like.
- Once you stir in the pecans, the mixture will become closer to a spread than an icing.
- After the brownie cake bakes & cools, run a knife or spatula around the edges to loosen it up, then turn it over on a serving tray/plate. Now it's ready for icing!
- Spread the pecan mixture on top of the brownie cake evenly.
- Mix the remaining confectioners sugar with another splash of water to make white icing. A little water goes a long way! Tip: I mixed it in a measuring cup so there's a spout for pouring)
- Once the icing is ready, hold the measuring cup about 6 inches above the brownie cake & drizzle in whatever design you like! I did zig zags all over my cake & then swirled the remaining on top.
- Let the icing cool for about 20 minutes so it hardens before you cut the cake. Enjoy!
So chewy, so good!!! A butterscotch cookie with a chewy, pecan crunch that makes you want more & more! The surprise is that these are eggless!
Time: 1 hour
Recipe:
- 3/4 cups all purpose white flour
- 1.5 cups old fashioned oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/ cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup butterscotch morsels
- 1/2 cup crushed pecan
- 1 cup unsalted butter, softened
- 1/3 cup fat free milk (I used Lactaid)
- pinch of salt
Recipe:
- Preheat oven to 350 F.
- Mix all of the dry ingredients in a bowl.
- Add the vanilla extract, butter & milk.
- Mix all ingredients together until well combined.
- Add butterscotch morsels & pecan pieces. Mix until evenly distributed.
- Form 1 inch balls of the dough & spread them out on cookie sheets lined with parchment paper, about 3" apart.
- Bake for 20-30 minutes or unit golden brown.
Naturally glutenfree & vegan! And cinnamony & applely & yummy. Try this next time you're craving a warm, holiday dessert in the summertime.
Time: 1.5 hours
Ingredients:
- 2 large apples, sliced thin (I used a mandolin)
- 2 tablespoons brown sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons sea salt
- 2 cups oats
- 1/2 cup coconut oil
- 1 tablespoon agave nectar
- 1/4 warm water if needed for the crust
Recipe:
- Grind the oats to a flour in a food processor.
- Add 1 tablespoon of the cinnamon, 1 teaspoon of the sea salt, the coconut oil, agave, & water if needed. Pulse until a dough forms.
- Place the crush mixture on a table or cutting board & roll it out to fit your pie pan. You want the crust to be about 1/4 inch thick.
- Transfer the crust to a pan & press the edges down so it keeps its shape.
- Bake the crust on 425 for about 15 mins.
- While the crust is baking, mix the sliced apples, leftover cinnamon & salt, & brown sugar in a bowl. Lower the heat to 375.
- Fill the pie crust with the apple mixture & bake for another 20-30 minutes or until the apples are crisp & the crust is golden.
I woke up craving pizza today! Here's another eggless pizza crust recipe... I spiced up the crust to give it a more flavorful, restaurant taste. I also added homemade pepper sauce into the marinara - I'm happy with the results, so here's the recipe!
Time: 2 hrs
Ingredients:
- 3 cups all purpose flour
- 1 pack fast acting yeast
- 1 tablespoon salt, sugar, garlic powder, oregano, basil & crushed red pepper flakes
- 3 tablespoons olive oil
- 1.5 cups warm water
- 2 cups marinara sauce
- 1 teaspoon hot pepper sauce (optional)
- Toppings of your choice
Recipe:
- In a large basin, combine all dry ingredients & stir until incorporated.
- Add the olive oil & warm water - use a plastic or rubber spatula to stir the mixture into a dough. You just want the dough to be combined, don't over-knead it. It will be sticky, but that's what you want.
- Cover the basin with clear wrap & then lay a kitchen towel over it to ensure the basil is kept dark. Put it aside in a dark, warm area of your kitchen for at least 30 minutes. (Hint: I kneaded this dough before leaving for work this morning. This helped cut my cooking time down when I got home!)
- After the dough rises, preheat your oven to 325. You'll need 2 cookie sheets if you don't have a pizza pan. Spray the cookie sheets with Pam & then sprinkle dry flour over the Pam to ensure the pizza crush doesn't stick to the pan.
- Use your hands to split the dough into 2 pieces, then stretch it out onto each pan, into an even rectangle.
- Put the dough in the oven for about 15-20 minutes in order to ensure the crust is cooked through.
- Take the dough pans out, top the dough with marinara sauce, pepper sauce & toppings of your choice, then pop it back into the oven for another 10-15 mins or until the cheese is melted.
- Enjoy!
