Cheezy Hash Brown Bake

Waking up today hit me like a brick.  The last few days I have been out of sorts since flying back from a work trip in Oregon. I am NOT a morning person at all and I found myself with only 2 hours of sleep, waking up at 2 am to catch a 5 am flight. I spent the day at different airports with layovers dreaming about getting home to make this recipe I have been thinking about creating since before I left for Oregon. So fortunately for me, I had all the ingredients to start making and baking this morning for the hubs and I.  So let me add a little disclaimer here and I hope you've read through so you do see this disclaimer beforehand. They don't call Heidi Ho Spicy Chia Cheeze "Spicy" for no reason.  This puppy has a spicy kick like no bodies business!  I love when I am savoring the flavor and getting that punch of heat.  That heat to me screams metabolism boost and I feel like my body is thanking me for this dish over and over. So now, let's move on. Spicy. Check. Delicious. Check. Something you will want to make for Breakfast, Lunch, Dinner, Holiday's and as a Delicious Side Dish. Check. Pretty Quick to make. Check!

So without further adieu...let's make this baby! 

Cheezy Hashbrown Bake Recipe:

10 oz Heidi Ho Spicy Chia Cheeze
10 oz Frozen Hash Brown Potatoes (thawed)
8 oz Vegan Sour Cream
1/2 C. Sliced Green Onions
6 oz chopped Broccoli
1 Tbs Salt
1 C. Crushed Potato Chips

Heat oven to 350 degrees. Spray baking dish with food release spray. I used a 9 inch round dish that is about 6 inches high.  You can use something that is not as deep but be sure not to let it burn since it will cook quicker.  In a large mixing bowl, add all ingredients but potato chips.  Mix well and pour into baking dish. Add the crushed chips to the top and bake for 45 minutes. Be prepared for delicious smells.  Once out, let cool for about 5-10 minutes.  Eat well friends, eat well.

Hey You... Thank you for stopping by to see me. I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love. Why? Well, it's because I love you too... So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....
                                                   
                                                       ©2015 MyDeliciousVeganDiary

Pignolata

 

 

 

 

 

 

Hey now...
It's time to face the music.  It's the holidays and with the great tradition in keeping up with our relatives of days gone by...we BAKE, and bake and bake and bake. And since you are here on my blog looking at all the yummy sweet treats that I simply can't seem to get enough of, I'm going to assume you are here looking for recipes or simple recipes at best. (If you are just here to  dream or browse, that's alright too but mind your keypad, you don't want to get it all goopy from drooling,  just saying.)
But, perhaps you are here to pass off a to do list of things to bake, to your mom, kids, friend or loved one to make for you this Holiday season or New Year. And if that's true, Great, because this is one of the easiest quickest recipes around.
When my kiddos were younger, I tried to keep our Italian family traditions alive and made delicious meals of Pasta and Italian cookies just like Great Grandma used to make. I would try and make her potatoes, eggs and anything the family talked about...I'd attempt it.
So a few years ago, I was talking to my mother and told her I had found this Pignolata recipe that I had wanted to make for Christmas.  She proceeded to tell me her mom and grandma always made this when she was younger.  Well hello momma...
Did you miss the memo  (Laughing out loud)  about me wanting recipes for our traditions?  Perhaps I jogged her mind of Holiday's past but I was super excited to take an Italian tradition, twist it a bit and make it our own holiday treasure.  So here it is.  And this Pignolata recipe is as easy and simple as you can get. Sweet and Crunchy, we've made this our Dessert and Christmas morning breakfast tradition, just like Great Grandma Randazzo did.

Pignolata Recipe:

1 Can Ready made Biscuit dough
Oil for frying
1/2 Cup Agave
1 Tbs Orange Marmalade
Pinch Cinnamon
Candy sprinkles

Add Oil to a deep pan.  Make sure the oil is about two inches deep.  Heat on high for about 2-3 minutes. Cut each biscuit into 9 small pieces if the biscuits are large, and 6 pieces if the biscuits are small.  Add about 9 pieces at a time to the hot oil stirring while they are cooking.  Once they turn golden brown, remove them with a slotted spoon and place on Paper towel to drain. Finish remaining biscuits.
In a large bowl, mix agave, cinnamon and orange marmalade with a whisk. Add the fried dough to the bowl and stir until all pieces are covered with the mixture.  Place on a dish or bowl and sprinkle with candy sprinkles.  Eat a few and then call your family in to enjoy.  Or go ahead and be nice since tis the season... and share from the get go.  (I was just trying to help you out since they do go really quickly!) 
Enjoy...


Hey Lovely...

Thank you for stopping by to see me.  I'd love it if we could meet up again. Let me know what you think about this recipe and my others by joining me here on the blog, facebook or instagram and share a little love.  Why?  Well, it's because I love you too...

So stay awhile, have a nice beverage of your choice, grab a treat or two and enjoy....

                                                   ©2015 MyDeliciousVeganDiary

 

Peppermint White Chocolate Chip Cookies

 

I love peppermint at Christmas and also into the New Year.  It's one flavor that can be made all year but when you taste it, you automatically think about Cherished Christmas Memories. At leasat I do and perhaps that is why I love eating these cookies and hanging onto each and every Christmas thought that I keep near and dear as I savour eat bite. 

Then you take another bite of these cookies and evil crosses your mind.  Is Christmas the time to share...really?

Or maybe, just maybe, if no one knows that I've baked these cookies, they'll never miss them.  But oh, they are so good. (This will be the moment that you'll decide on making batch two of cookies.  One to eat, and one to share.) 

And if you share these, you will be the favorite food gift giver of the year...and you'll Rock! So go ahead and ...bake away!

***

Vegan Peppermint White Chocolate Chip Cookies

1 stick vegan butter

1/4 c vegan shortening

1 1/4 c brown sugar, packed

2 heaping Tbs Coconut Milk from can (open can and refrigerate uncovered overnight. Use the thick top portion of the can)

1 Tbs vanilla

1 Tbs egg replacer powder (I used Ener-g)

3/4 tsp salt

3/4 tsp baking soda

1 3/4 c all purpose flour

1 c vegan chocolate chips

1/3 c crushed peppermint candies

Preheat oven to 375 degrees. Blend butter, shortening, and sugar until smooth and creamy. Add milk, vanilla, egg replacer powder, salt and baking soda and mix until incorporated. Slowly add flour, 1/2 cup at a time, just until mixed. Stir in Chips and candies and spoon onto ungreased cookie sheet. Bake until the edges are starting to brown, about 9 minutes. Cool slightly and then transfer to finish cooling on a paper towel. Eat.

 

If you are willing to share, these make great homemade gifts. 

Enjoy and Merry Christmas!

 

Pumpkin Swirl Macadamia Cheesecake

I love the holidays.  Thanksgiving, Christmas, and New years are just a few of those days when it's fun to break out all the fall recipes and start baking. And it's also a fun time of the year for creating. Here is a recipe I made for Thanksgiving to take to my parents home and I love that not only was it so delicious but that it was so easy to transport too. Now that's my kind of dessert. I hope you like it as much as my family and I loved it too.

 

 

Pumpkin Swirl Macadamia Cheesecake

Recipe~

( Broken down into sections)

Crust~

2 c. Pecans (but feel free to use your favorite nut meat. I envision a wonderful macadamia nut crust in the future too.)

1 tsp ginger powder

15 dates

Food process nuts and ginger powder until chopped, but not too fine. Add dates and process until mixture comes together and dates are processed. Pour and press into a greased 8-9 inch spring form pan or two 6 inch greased spring form pans. Set aside.

Filling~

1 stick vegan butter

1/2 c. flour

Over medium heat on stove, melt butter and add flour while stirring constantly. Turn up heat to high and stir while cooking for 4 minutes. Set aside and cool.

2 1/2 c. soaked and drained macadamia nuts (soak overnight and drain)

12.3 oz soft tofu

1 tsp pumpkin spice mix or allspice

2 1/2 tsp cinnamon

3/4 c. agave nectar ( I used the dark nectar)

1 tsp vanilla

1/4 c. cream from the top of a can of coconut milk ( tip* leave can in fridge, opened overnight for a nice thick cream)

In a food processor, process all ingredients above until nuts are nice a smooth. While processor is still processing, add flour/ butter mixture in and mix until incorporated.

Then add:

1/2 tsp baking powder

1 tsp corn starch

Add baking powder and corn starch to food processor and mix until incorporated.  Pour half of the mixture in a bowl and
Stir in:
7 oz canned pumpkin to that bowl only.

 Pour both plain mixture and pumpkin mixture into prepared crusts or crust.  Using a knife, swirl the pumpkin mixture into the plain mixture being careful not to stir up the crust.

 

 

Then Sprinkle top with mixture of:

1 tbs cinnamon

1tbs sugar

 



 Bake for 20 minutes at 400 degrees then turn down oven to 350 degrees for 20-25 minutes until set up and light brown on top. Check center with tooth pic to make sure it's done. Cool.

 

Eat, enjoy and Love!   Happy Baking and Making~

Eggnog Macadamia Cheesecake

Being a new vegan or having an allergy to dairy can make the holidays difficult.  When we are away with a family of non-vegans, traveling or just simply out of ideas, a recipe like this cheesecake can make the un-merry very cheery.  Another wonderful thing about this cheesecake is that it travels well too.   It was delightful to see everyone vegan and non-vegan give this cake a try and to my excitement, it went over really well.  I have to say, not only was I a happy camper but the sauce on this cake was heavenly and almost sinful!

 

This cheesecake really kick started our Christmas spirit and made us want to trim the tree immediately and break out the Silk nog. It's really that Merry.

 

 

 

Eggnog Macadamia Cheesecake~

( Broken down into sections)

Crust~

2 c. Pecans (but feel free to use your favorite nut meat. I envision a wonderful macadamia nut crust in the future too.)

1 tsp ginger powder

15 dates

Food process nuts and ginger powder until chopped, but not too fine. Add dates and process until mixture comes together and dates are processed. Pour and press into a greased 8-9 inch spring form pan or two 6 inch greased spring form pans. Set aside.

Filling~

1 stick vegan butter

1/2 c. flour

Over medium heat on stove, melt butter and add flour while stirring constantly. Turn up heat to high and stir while cooking for 4 minutes. Set aside and cool.
 

Next step:

2 1/2 c. soaked and drained macadamia nuts(soak overnight and drain)

12.3 oz soft tofu

1 Tbs brandy

1 Tbs rum

1 tsp rum extract

2 tsp nutmeg

3/4 c. agave nectar ( I used the dark nectar)

1 tsp vanilla

1/4 c. cream from the top of a can of coconut milk ( tip* leave can in fridge, opened overnight for a nice thick cream)

In a food processor, process all ingredients above until nuts are nice a smooth, about 10 minutes. While processor is still processing, add flour/ butter mixture in and mix until incorporated.
 

 Then add:
1/2 tsp baking powder

1 tsp corn starch

Add baking powder and corn starch to food processor and mix until incorporated. Pour into prepared crusts.
Sprinkle with a mixture of:
1Tbs nutmeg
1Tbs sugar

   Bake for 20 minutes at 400 degrees then turn down oven to 350 degrees for 20-25 minutes until set up and light brown on top. Check center with tooth pic to make sure it's done. Cool.

 

Drizzle~

1/2 c brandy
1/2 c rum

1 cup granulated sugar

To make drizzle, add all ingredients to a pan over the stove and cook over medium heat for about five minutes or until just going from thin to a slightly thickening consistency.   You want this to be on the thicker side, not too wet and not too thick either. Let it cool slightly and drizzle your slices of cheesecake right before eating.

 

 

 This is why I like a smaller cheesecake, because it makes for a taller, prettier cake I think.

 

Here I let the drizzle sit in the pan too long.  But that's okay.  It was crunchy yet still very flavorful, like candy.  Did I mention I'm a candy-o-holic.  Yep, I am.  I also like cake...very much so.

 

And cheesecake even more...

Enjoy!

 

Citrus Burst Vegan Cheesecake

I'm back. Did you miss me?  I missed me, my home and my kiddos (furry kids included) but I really enjoyed the last  two trips that I just returned from. And while on the first trip, I was inspired to create this recipe while in the airport waiting to fly home. Yes, inspiration comes from everywhere and that was the point of the very first trip I took so let me explain.

Last year I won a contest with the Duncan Hines, a Pinnacle Food company.  I created a quick and simple recipe but it was packed with flavor.  Even though Duncan Hines has lots of vegan foods, this particular recipe is not but it you'd like to check it out, it's called the "Holy Spumoni Cake" and it's on www.duncanhines.com.    With this big win, I won a trip back to New Jersey and was cooking with their Chef, Chef Joe who did some of his formal training in France. It was an amazing trip and it was absolutely life changing and a once in a lifetime thing. So I thought.  Then at the beginning of this year, Duncan Hines contacted me again and asked if I'd like to come to New Jersey once again, their treat, and they had some really exciting things planned along with 8 hours of pastry making, baking, science in foods, cooking and decorating classes.  Oh my gosh was I in heaven. Chef Joe taught us you can be inspired by anything and took look at trends, new flavors, vintage flavors...pretty much everything for inspiration too.  I most definitely know how something can inspire because our local grocery store had run out of spumoni ice cream and that was the reason the spumoni recipe above simply popped into my head. Now, I am an inspiration junkie. My new hobby is spending my days looking for something to inspire.

While in New Jersey, I was able to extend my trip for an additional week and my hubby flew in to meet me.  I decided that we should do a foodie tour from New Jersey to Maine and back.  The whole trip I was looking for the foods and flavors of the New England states, and tried to get familiar with their way of life.  It was completely amazing and because of this trip I am once again transformed. So enough about this and let's get baking...

 

Citrus Burst Vegan Cheesecake

 

Recipe~

( Broken down into sections)

 

Crust~

2 c. Pecans (but feel free to use your favorite nut meat. I envision a wonderful macadamia nut crust in the future too.)

1 tsp ginger powder

15 dates

 

Food process nuts and ginger powder until chopped, but not too fine. Add dates and process until mixture comes together and dates are processed.  Pour and press into a greased 8-9 inch spring form pan or two 6 inch greased spring form pans. Set aside.

 

 

 

Filling~

1 stick vegan butter

1/2 c. flour

Over medium heat on stove, melt butter and add flour while stirring constantly.  Turn up heat to high and stir while cooking for 4 minutes.  Set aside and cool.

 

 

2 1/2 c. soaked and drained cashews (soak overnight and drain)

12.3 oz soft tofu

Zest from 1 lime, 1 orange, 1 grapefruit and 1 lemon ( save these fruits for juice to make syrup)

2 Tbs lime juice

3/4 c. agave nectar ( I used the dark nectar)

1 tsp vanilla

1/4 c. cream from the top of a can of coconut milk ( tip* leave can in fridge, opened overnight for        a  nice thick cream)

 

In a food processor, process all ingredients above until cashews are nice a smooth. While processor is still processing, add flour/ butter mixture in and mix until incorporated.

 

 

 

 

 

 

1/2 tsp baking powder

1 tsp corn starch

 

Add baking powder and corn starch to food processor and mix until incorporated. Pour into prepared crusts.  Bake for 20 minutes at 400 degrees then turn down oven to 350 degrees  for 20-25 minutes until set up and light brown on top. Check center with tooth pic to make sure it's done.  Cool.

 

 

 

 

 

Drizzle~

Juice from all left over fruits

Granulated sugar

Cornstarch

 

To make Drizzle, squeeze juice from the remainder of the fruits and cook in a pot on med-high heat. Add 1 Tbs of sugar, stir and taste.  If it's not sweet enough for your taste, add 1 Tbs more and repeat until it's your level of sweet that you like. ( Be careful not to burn your tongue while tasting.)  In a small cup, add a little of the cooked mixture to 1 tsp of cornstarch and mix.  Add that back into the hot pot and stir until it gets thick. Depending on the size of your fruits and the amount of juice they produce, you may have to add another tsp of cornstarch to thicken it.  You want this to be a thick drizzle, not too wet and not too thick.  Let it cool slightly and drizzle your slices of cheesecake right before eating.
 

  Follow this blog to Stay Tuned in for other cheesecake recipes like~ Pumpkin Cheesecake Swirl, Peanut Butter, Berry and Oreo Cheesecakes too.

 

Enjoy and Happy Eating...

 

 

 

My Inspiration trip at Duncan Hines.  Forever inspired, forever grateful and forever a baking, cooking and eating fanatic....

(Can you find me? Hint~ Third in from the right, flip flops and capris)