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Vegan Cheese Braids


Who doesn't love homemade bread?
My mom never made bread from scratch. I remember her buying frozen bread dough that came 2 in a pack. All you had to do was thaw it for a hour on your counter, place in a greased loaf pan, and bake. Thirty minutes later you had bread; the aroma of fresh bread wafted throughout the whole house. I always wanted a warm slice of bread, which I would put a lot of butter on, so much that it created a lake of butter.

Nothing makes a house a home like the smell of fresh baked bread.  It's like a warm hug, that also fills your tummy.

This bread can be eaten alone with no butter - it's that good.  The cheese that is baked into the bread will satisfy you alone, or you can dip it into a nice bowl of soup.

Ingredients:

5 cups unbleached organic flour
3 tablespoons organic pure cane sugar
1 teaspoon organic garlic powder
1/4 teaspoon sea salt
1 1/2 cups water
2 tablespoons organic sunflower oil
2 cups shredded cheddar non-dairy cheese, plus extra for the top (I used Daiya)
1 flax egg (1 tablespoon of ground flax mixed with 3 tablespoons water)
1 tablespoon melted non-dairy butter
Organic poppy seeds, or organic sesame seeds

Line 2 cookie sheets with unbleached parchment paper, set aside.

In a large saucepan, heat water, oil, and cheese. Stir occasionally, heat until cheese is melted. Remove from heat and let cool for a few minutes.

In the mean time using your mixer bowl, combine 2 1/2 cups of flour with the sugar, garlic powder, salt, and yeast. Add the warm liquid, and the flax egg to the flour mixture. Blend on low speed for 3 minutes. Add the remaining flour and mix for an additional 5 minutes; the dough should pull cleanly away from the sides of the bowl when finished. If not, you may add 1 tablespoon of additional flour at a time.

Place dough in a greased bowl and cover lightly with plastic wrap. Let rise in a warm place for an hour.

Punch down dough, divide in half. With your first half of dough, divide again into 3 equally-sized pieces. Roll each piece using your hands into a 12' long strip. Lay each strip on your parchment lined baking sheet 1" apart. Braid the strips together, tuck ends under and seal. Repeat the process for your second half of dough.

Cover with a cotton towel and let rise again for 30 minutes.

Heat oven to 400 degrees. Brush each braid with the melted non-dairy butter, sprinkle with non-dairy cheese and either the poppy or sesame seeds.

Bake for 25-30 minutes or until golden brown. Let cool, then enjoy!






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Vegan Chocolate Ice Cream


It may not be exactly ice cream weather yet, but who cares? I want ice cream! This recipe is so simple you'll never buy ice cream from the store again!

Ingredients:

2 cans organic coconut milk (refrigerated overnight)
1 1/4 cup organic pure cane sugar
1/4 cup organic cocoa powder
2 teaspoons organic pure chocolate extract

In your blender, add only the solid part of the coconut milk, along with the sugar, cocoa powder, and extract.  Blend until combined. If you find it hard to mix, you may add 1 Tablespoon of non-dairy milk.

If you have an ice cream maker, pour the mixture into your maker and mix until the ice cream becomes thick and creamy. Mine takes about 15 minutes. Transfer to a glass container with a secure lid, and freeze for at least 2 hours before enjoying.


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Spring Cleaning


Spring is here! Time to pull back the curtains and open the windows. Give a hearty welcome back to the robins and the chipmunks that have just returned from their long winter's nap.

Also, let's welcome back the age-old ritual of spring cleaning. I remember my mother going full force in her spring cleaning. She would clean every window inside and out of our home. First, she would remove the window screens, bring them outside and use the garden hose to wash them clean, leaving them outside to dry. Next, she would clean the windows on the inside, then work on the outside. Now, we had a two story home, so this always freaked me out to see my mom hanging on for dear life just to clean the windows.  To do this she would sit on the window sill with her back facing outside. She would balance herself with one hand, holding onto the window while leaning back to clean the outside upper window.

Luckily, our home has windows that fold back into the house so I can clean them. No hanging outside for me.

When my mom did her spring cleaning, everyone had to leave the house. Even our dog, Buck, spent most of the time in the backyard. I don't think she did this because she was private in her cleaning. It was because as soon as she would clean one room, we would dirty it up before she started on the next. I think she wanted the whole house clean for at least a few hours. Also, I do believe she wanted us out so she could blare her Elvis records without any complaints from her children or husband.

When we were allowed to re-enter the sparkling home, you would get blasted with the smell of lemon. Back then I liked the smell - who doesn't like the smell of refreshing lemon? But now I look back and think: yuck, that was a fake, chemical-induced lemon smell.

I have a better idea! Let's use the essential oil of real lemons to clean our homes. Lemons are naturally antibacterial and provide antiseptic qualities.

To clean your floors, add a few drops of organic essential lemon oil to a gallon of water. You can also clean your woodworks and interior doors with this solution.  You can also use the essential oil of orange and grapefruit.

To make a room spray, take a small amber bottle that has a spray nozzle.  Fill with organic vodka, add 30 drops of organic peppermint essential oil with 25 drops of organic lemon essential oil.  Shake bottle before using.

For a carpet deodorizer mix 20 drops of organic lavender essential oil with 1 cup baking soda.  Let sit overnight.When you are ready to use it, sprinkle onto carpet, let sit a few minutes, then vacuum.

Cleaning the home is not one of my favorite activities, but I do love a clean home. I do not banish my family from the home when I clean, but I do play my music, (not Elvis), on a record player. I am my mother's daughter, naturally.

I do believe by using organic essential oils and making my own cleaners instead of buying the traditional cleaners, I am not exposing my family to harmful chemicals. And that is what I call a healthy spring cleaning!


When you are done cleaning, your home will smell like a bouquet of spring flowers!


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Vegan Braided Sandwich


I truly do not have a name for this recipe. Other people have probably made a variation of this, or actually know the true name for this bread/sandwich.  All I know is that it's delicious and oh-so-versatile. You can't go wrong with this recipe. Today I stuffed it with onions, green olives, red and green peppers, Beyond Meat chicken, and Daiya mozzarella. Other times I make a pizza using red sauce, Daiya cheese, garlic, and veggies.  You can stuff this dough with anything you like.  Heck, make a pie!

Ingredients For The Dough

2 1/2 cups organic unbleached all purpose flour
1 cup warm water
2 1/4 teaspoon yeast

In a bowl of a stand mixer place the yeast and warm water and let sit for 10 minutes to let the yeast bloom.
Attatch the dough hook, add the flour, and turn mixer to medium speed. Mix until the dough comes clean from the bowl. If the dough is sticky and clinging to the hook and bowl, you can add extra flour, 1 tablespoon at a time.  Next, allow the mixer to knead the dough for a few minutes.

Remove the dough and place in a lightly greased bowl. Cover with a clean dish towel and let rise for a hour.

Assembly:

Pre-heat oven to 400 degrees

Line a baking sheet with parchment paper.  Sprinkle a tablespoon of flour evenly over the parchment. This will help the dough not stick to the parchment when you roll it out.

When dough has finished rising in the bowl, gently punch it down to deflate the air that has built up.  Remove the dough and place it in the center of your parchment lined baking sheet.  Using a rolling pin, roll out your dough to the edges of your baking sheet.

Next, using a pizza cutter, knife, or a pastry wheel, starting on one of the sides, make a cut up towards the center of the dough. Stop about 2 inches before reaching the center.  Make a cut every 1inch or so. Do this on both sides.  Make sure your cuts line up on either side of each other.

Now you can add your ingredients. I never measure my ingredients. If you really like onions, add a lot. If you're so-so on spinach, add a little.  You can't go wrong here.

Now it's time to close up the bread (sounds eery doesn't it). It's like braiding but much easier. Starting at one end and one side to start, pick up one strip of dough and fold it over to the center on a diagonal. Then do the same on the opposite side, crossing on top of your first strip of dough, then back to the other side. Keep alternating folding the dough strips over each other until you reach the other end. I have provided a picture below on how to do this.

When finished you can brush the top with 1 tablespoon melted non-dairy butter, cover the top with non-dairy cheese, and sprinkle seasonings.

Bake for 25-30 minutes, or until the bread is a golden brown.






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Vegan Old English Nut Toffee


When I go to antique fairs, flea markets, or used book stores, I always seek out vintage cookbooks from the early 1800's to the mid 1960's. I love finding long-lost recipes that people have never heard of. Something strange, unique, and delicious. I am still on the look out for a vegan cookbook from years passed, not sure if one even exists.

I recently purchased the book titled "The Antoinette Pope School Completely Revised Candy Book".  First, you had me at "candy". Secondly, this school was located in Chicago in the 50's.  I was born in Chicago, so I had to give these recipes a try. The recipes looked simple - not a ton of ingredients. Also, easily convertible to vegan ingredients.

This Old English Nut Toffee is delicious! You have to try it! I will be working on many other recipes so keep a look out.

This recipe make about 2 1/4 lbs. of toffee

Ingredients:

3/4 lb. non-dairy butter
2 cups organic pure cane sugar
2 cups organic roasted chopped nuts (walnuts and pecans)
2 cups organic vegan chocolate chips
1/4 teaspoon organic oil

In a 2-quart heavy saucepan, combine butter and sugar. Cook over a medium flame, stirring continuously until mixture comes to a full boil, or reaches about 242 F.  After boiling begins, do not stir or beat unless mixture is browning too rapidly on sides or it curdles or separates. Cook the toffee until it reaches 306 F., lowering the flame during the last few minutes of cooking.

Remove from stove. Add 1 cup of the chopped nuts, stir gently for a few seconds and pour into a flat 11x16 baking pan that is very lightly greased with 1/4 teaspoon oil. With a large knife or spatula, spread toffee to uniform thickness while it is hot.

When toffee has cooled, pour the melted chocolate over the toffee, using a spatula to evenly distribute the chocolate.  Sprinkle remaining nuts over the entire surface.  Let cool again on the counter or in the refrigerator.  Brake into medium sized pieces, store in an air-tight container.

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Vegan Coconut Whipped Cream


Becoming vegan has had it's challenges, mostly gaining the knowledge on how to substitute the many dairy products that I ate when I was a vegetarian.  You know the list: cheese, ice cream, milk, and whipped cream.

Luckily, mostly all the above listed was very easy to replace.  However, I could not find a whipped cream that I truly enjoyed.  I have tried a brand that came in a can and had that traditional spray nozzle. Unfortunately, after using the can once the cream would not come out anymore.  Also, it was very expensive, since I only got one use from it.

This coconut whipped cream recipe I am sharing with you is very economical and delicious! Enjoy it on ice cream, strawberry shortcake, and fresh berries.

Ingredients:

1 13.5 oz can of organic coconut milk, chilled in the refrigerator over night
2 1/2 cups organic powdered sugar
1 teaspoon organic pure vanilla extract

Using a large bowl, empty the chilled thickened part of the coconut milk into the bowl. Do not add the liquid remaining in the can.


Sift the powdered sugar into the mixing bowl and add the vanilla extract.

Using a hand-held mixer, mix thoroughly until the cream begins to thicken.

You can place the finished whipped cream in the refrigerator for a hour to thicken up more.


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Vegan Apple Cheese Bread


We bake for our family and friends everyday. They appreciate and enjoy the delicious treats after a home-cooked meal, or for a light snack with their tea or coffee.

Think how many times you were in the kitchen baking a dessert when your furry family member approaches you with nose in the air?  You know she/he is picking up the scent of something yummy that you are preparing.  You say to your dog, (I am not the only one that talks to my dog, right?) "you can't have this, it's bad for you." And then our dog walks away sighing. (Not really, they are still starring at you, waiting for that yummy dessert.)

To solve this problem of trying to communicate to your dog that they better move on because they're treats are in the pantry, I have written a dessert recipe book called One For You & One For Me.  Today I would like to share a recipe from this book with you.  All the recipes in this book contain ingredients that are safe for dogs and humans.  So, the next time you bake for family and friends pull up a chair for your dog and cut him a slice of cake too! (No, I don't do that, I suggest putting his plate on the floor.)

Remember, just like with us humans, desserts should be enjoyed in moderation. Please save this dessert and all desserts for special occasions.

Makes one loaf

Pre-heat oven to 350 degrees

Grease a loaf pan, set aside

Ingredients:
1/2 cup non-dairy butter, softened
2/3 cup organic sugar
3/4 cup organic unsweetened plain non-dairy yogurt
1 teaspoon organic baking powder
1/2 teaspoon organic baking soda
2 cups unbleached organic flour
1 cup organic unsweetened applesauce
1 cup shredded non-dairy cheddar cheese

In a large bowl cream butter, sugar, yogurt, baking powder, and baking soda.  Fold in the flour until well-blended and then add the cheese.  Stir in applesauce.

Pour batter into the greased loaf pan.  Bake for 1 hour.  Let cool thoroughly before enjoying.



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New Ways to Light up Your Life!

Well, maybe not light up your life, but these ideas will add ambiance.   I love to use those faux pillar-style candles that have the fake flame. These faux candles are perfect to put inside of containers, and some even have timers so you don't have to go around your house in the evening when you are heading off to bed turning off your candles. It does lose some of it's romance if you think about it.

The picture below shows some of my vintage flour sifters on an antique serving tray.  Each sifter has a faux candle. In the evening, a very pretty glow develops in the sifter.

Next is a old grater.  This one also has a faux candle. Again, it is very pretty at night. If the grater is by a wall, it casts a nice shadow.  This grater is also very portable! You can bring it outside and use it on your patio table for a lovely evening picnic, or even bring it to an outside concert with your vegan picnic basket full of goodies.

This next grater has white X-mas lights tucked inside.  I do change the light string for holidays.  Red for X-mas, Valentines Day, and the 4th of July. You can do green for St. Patrick's Day, pink for Easter, and orange for Thanksgiving and Halloween.

Lastly, this is a vintage thread spool.  Again, this is a faux candle but the details are more realistic compared to the short stubby pillar style.

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Vegan Pumpkin Doughnuts With Cinnamon Sugar


Even though spring has just arrived, I wanted to share this pumpkin recipe with you.  You may be wondering, "why post a pumpkin recipe, pumpkin is clearly fall?" Well, the answer is I have a taste for doughnuts, and this particular recipe is so simple and delicious you can enjoy it anytime.

Ingredients for the dough:

1/2 cup organic pumpkin puree
1/4 cup organic sugar
6 Tablespoons non-dairy milk
3 Tablespoons organic applesauce
2 Tablespoons organic brown sugar
1/2 teaspoon apple cider vinegar
3 Tablespoons non-dairy butter-softened
1/2 cup organic whole wheat pastry flour
1 cup organic unbleached flour
2 teaspoons non-aluminum and non-GMO baking powder
1 teaspoon organic cinnamon
1/4 teaspoon organic baking soda
1/2 teaspoon sea salt

Ingredients for the coating:

1/4 cup non-dairy butter-melted
3/4 cup organic sugar
2 teaspoon organic cinnamon

Pre-heat oven to 350 degrees.  Grease a mini doughnut pan with a non-dairy butter and set aside.

Using a large bowl, combine the vinegar, non-dairy milk, pumpkin, sugar, applesauce, brown sugar, and the softened non-dairy butter.  Set aside.

In another large bowl, combine the flours, baking powder, baking soda, cinnamon, and sea salt.

Slowly add the dry ingredients into the wet.  Combine thoroughly.

Using a small spoon, fill each doughnut section with the batter.

Bake for 12-14 minutes.  Let cool in the pan before removing.

While the doughnuts are baking, let's make the cinnamon sugar coating.   In a small bowl, place the melted non-dairy butter.  In another place the sugar and cinnamon.

When doughnuts are cool, dip each into the melted non-dairy butter.  Making sure to coat both sides, then dip into the sugar and cinnamon mixture, again coating both sides.


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Decorating With Vintage Bird Cages


I never had a bird as a pet, but I adore bird cages - the vintage ones. I have several cages that I've collected over the years. I have cages made of wood, and some made from steel. If you're lucky they will still have the small feeding dish and the perch. Most cages have a bottom that completely opens, I suppose to make cleaning easier, along with a side door where you put the bird through. Others I am still confused on how you would put the bird in with harming the poor guy. Needless to say I don't use mine for the intended use. Fake birds, a strand of lights, or even pretty antique dishes go into mine.

Now that I think about it, my very first birdcage came from my mother. For my wedding, she purchased a new wooden birdcage, decorated it with flowers and it was used for the wedding guests to slip in there envelopes filled with well wishes for the happy couple.

When I am at an antique show or a flea market, I always keep an eye out for my precious bird cages.  One day at my favorite antique market I scored a standing bird cage hanger for only $5.00!  It has a lovely ornate base. Of course I have never found another for such a great price.  Usually they sell for $30.00 on the low end.  I keep it in my library window with a hanging wooden cage and, of course, a fake bird.

I highly recommend collecting these unique treasures from the past.



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Vegan Sesame Cookies with Mini Chocolate Chips


Do you bake with sesame seeds?  I don't, it's just not an ingredient I think of using. Actually, I think they are kind of boring, unless they are on top of a bagel, then somehow they are awesome!

This morning, I was looking in my spice cabinet and a fairly large bag of organic sesame seeds was sitting there, unopened. I recently bought these seeds for when I make bagels, 'cause again, they are awesome on top of bagels! But the bag is, like I said, fairly large - so what else could I use them for? I don't make bagels every week, though that is a good idea. What could I make? I wanted something easy and fast. Cookies! I have made a wafer-like cookie with sesame seeds before, but they weren't exciting. I know, chocolate! I love chocolate; chocolate makes everything better!

So, here is a very simple recipe that doesn't require a lot of ingredients.  I recommend enjoying these sesame/chocolate chip cookies with your tea or coffee.

The finished dough is stiff and heavy, but the baked cookie turns out very light and airy.

If you are needing to make a large quantity of a dessert for a function, this is it.  This recipe makes 6 dozen small cookies, or 3 dozen large.

Ingredients:

1 cup organic brown sugar
8 Tablespoons non-dairy butter
Egg replacement equal to 1 egg - I used organic flaxseed
2 teaspoons organic pure vanilla extract
2 cups organic whole wheat pastry flour
1 teaspoon organic baking soda
1/2 teaspoon salt
1 cup organic mini chocolate chips
1/2 cup organic sesame seeds, toasted and cooled

Pre-heat oven to 325 Degrees

Prepare your cookie sheets with parchment paper, set aside.

First, toast your sesame seeds in a skillet over medium heat.  Watch carefully so the seeds don't burn. Gently mix the seeds with a wooden spoon so the seeds brown evenly. This process will take about 5 minutes.  When the seeds are golden brown, remove skillet from heat and let cool.

In a large bowl, beat your sugar and butter until light and fluffy.  Add your egg replacement and vanilla extract. Beat again until combined.  Set aside.

In a large bowl place your flour, baking soda, and salt.  Give a good whisk.  Gradually add the dry mixture to the sugar mixture and beat until well-combined.  Add the chocolate chips and the cooled sesame seeds. Then, thoroughly mix by hand. The dough will be very stiff, but keep going.

Using a tablespoon or just eyeing it, grab some dough and roll the dough in your hands to make a ball.  Place on cookie sheet leaving about 2 inches between each.  These cookies don't spread much.  Bake for 12-15 minutes - the edges should a slightly brown.

Remove from cookie sheets and let cool.


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Vegan Cashew Butter

Every time I make a nut butter I can't believe how easy it is. Am I the only one who just realized how simple of a process this is? This has to be a secret that accidentally got out.  I have paid top dollar for organic nut butters and never questioned it. Why would I? It's not like nut butter-making is a common activity for my family or friends. I will never buy another nut butter from a store for many reasons. First, I love that I can control what ingredients go into the butter. Secondly, I can customize the flavor and consistency to my liking. Thirdly, it's much cheaper - and lastly, it's fun!

If you have never dreamed of making your own, you have to try now.  I used my 3 cup food processor which handled 2 cups of cashews with ease.  Grab your nuts and let's get to it.

Ingredients

2 cups organic cashews
1-2 teaspoons of oil - I used Hemp Oil
1/2 teaspoon salt - optional,  I used my homemade vanilla salt

Place the cashews in the food processor.  I pulse for a bit just to get the cashews broken up into little pieces.  After that I go full force for a couple of minutes, my processor has a reverse button so I intermittently hit that to pick up the contents that are sticking to the bottom.

When the cashew butter starts to form, I stop and add my oil and salt. Try adding 1 teaspoon of oil first. I add oil because it seems to get the butter mixing again in the processor - if I don't add any, I get a blob of butter that won't do anything. Add the other teaspoon if necessary.  The whole process takes 5-8 minutes.

I love Weck jars!  I use the medium sized jars for my butters.  I leave mine out on my island, and it usually is eaten within a few days.  You may want to refrigerate yours if you think you won't consume it quickly.





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Walnuts or Bananas?


I love to bake for my family, but one member of my family has several dietary restrictions.  You also may have one in your family.  It's usually the one that's running around the house and jumping off the couch while holding her/his favorite stuffed animal in their mouth, and who also begs for your freshly baked cupcakes.

Yes, my dog Kipper, like your dog, cannot have just anything to eat.  There are foods that are dangerous for dogs to eat.  I have made a list of human foods that you have to avoid giving your dog. (Source: The Humane Society and the ASPCA) but also a list of foods that are safe.  (Compiled from various sources)

Now go and bake some cupcakes for dog!

Human foods to avoid

Avocado
Alcohol
Chocolate
Coffee
Garlic
Grapes
Macadamia Nuts
Dairy Products
Mushrooms
Moldy Foods
Nutmeg
Onions
Raisins
Salt
Tea
Walnuts
Xylitol
Yeast


Human foods that are safe

Carrots
Flaxseed
Pumpkin
Apples
Oatmeal
Peanut Butter
Strawberries
Bananas
Carob
Raspberries
Blueberries
Coconut



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