Rachel is a lover of all miniature desserts, a wife, and a mother to a lively baby boy and dog! She is a Red Seal Certified Chef from Alberta, Canada who is currently living in Arizona.
Yields 8 donuts1 tbsp ground flaxseed3 tbsp water1 1/2 cups flour1 tsp baking sodapinch of salt1/2 cup sugar3 tbsp melted vegan butter1 tsp vanilla extract1/4 cup milk alternative2 tbsp lemon juice2 tbsp lime juiceGlaze:2 tbsp lime juice2 tbsp lemon juice2 cups powdered sugarPreheat oven to 350F.
Yields around 16 cookies1 1/4 cup room temperature butter1 1/2 cups sugar2 eggs2 tsp vanilla extract2 cups flour3/4 cup cocoa powder1 tsp baking sodapinch of salt1 cup Reese's pieces1/2 cup dark chocolate chunksPreheat oven to 350f and line a baking sheet with parchment paper.Cream butter
Yields 12 muffins1 1/2 cups flour (plus 2 tbsp)1 1/2 tsp baking powderpinch of salt1/2 cup vegan butter1 tbsp ground flaxseed2 tbsp water1 tsp vanilla extract1 cup small diced apples1/2 tsp cinnamon1/4 tsp nutmeg1/2 cup soy milkPreheat oven to 350f. and place 12
Sweet, tart, and zesty!
These pumpkin cakes are the perfect thing to make if you want to switch it up from the usual pumpkin pie this halloween and holiday season! They're also gluten free, but no worries, there's not a dry or crumbly cake in sight!
Pie season is upon us and it's truly one of my favourite things about autumn! The perfect way to start up the cozy holiday feels is by whipping up one of these apple blackberry pies!
This pumpkin spice ganache is the perfect consistency for filling chocolates, as I've done here! You can use tempered white chocolate or candy melts in a silicone mold to use the ganache for chocolate filling.
I love baking cookies, and it's so easy to make basically any kind of cookie completely vegan! These are filled with vegan salted caramel pieces, you can find our recipe for the caramels through the link in the ingredient list!
