2 cups Sugar
1/2 cup brown sugar
1/2 cup soy milk
1 teaspoon almond extract
1 cup Adam's creamy peanut butter
In a saucepan, over medium heat, allow the sugars and soy milk to come to a full boil. Watch out, it sometimes tries to boil over! Stirring constantly, all it to boil for a solid 5-6 minutes. Remove from heat and stir in peanut butter and almond extract.
Pour mixture into a well oiled 9x9 square pan for thicker fudge or 9x13 rectangle pan for thinner fudge. Cover with foil and refrigerate for stability.
Enjoy!
<3thehappyinsomniac
Monday, October 14, 2013
Pumpkin Scones
Tis the season for pumpkin EVERYTHING!!! I love fall, I'm not quite sure what it is...maybe the leaves? The cool snuggly weather? My deep obsession with scarves?
Can't pinpoint it, I just know that fall is MY season. I love it. And eating so...lucky me, introducing the insomniac vegan pumpkin scones! One thing you should note is that I hate Allspice. The smell, the taste, yuck, yuck, yuckkkk. I added it, however too much can flop the recipe right on it's face...so watch out.
Enjoy! <3
Scone Batter:
2 1/2 cup flour
2/3 cup brown sugar
1 Tablespoons baking powder
sprinkling of salt
2 Tablespoons ground Cinnamon
1 teaspoon Nutmeg
Sprinkling of Allspice
3/4 cup chilled butter
1 cup pumpkin....NOT pumpkin pie filling, though it is a tasty mistake
1 ripe banana
3 Tablespoons grape seed oil
Frosting
2 cups powdered sugar
4 Tablespoons Pumpkin Pie Spice
2-3 Tablespoons Vanilla soy milk
Preheat oven to 425 degrees.
In a large bowl or KitchenAid mixer, combine flour, brown sugar, powder, salt and seasonings until well mixed. Take a fork and smash the banana into a pulp and fold pumpkin, banana and grape seed oil into the mix. Add the butter to the mix in chunks. Blend well.
Drop onto a well oiled cookie sheet and shape into triangles and bake for 20-25 minutes.
In a bowl, mix sugar, pumpkins spice and vanilla soy, blend well and set aside.
When the scones are done cooking, remove from the oven and allow to cool. When they are completely cooled, ice and set aside and allow them to dry.
Happy Fall Baking!
<3thehappyinsomniac
Can't pinpoint it, I just know that fall is MY season. I love it. And eating so...lucky me, introducing the insomniac vegan pumpkin scones! One thing you should note is that I hate Allspice. The smell, the taste, yuck, yuck, yuckkkk. I added it, however too much can flop the recipe right on it's face...so watch out.
Enjoy! <3
Scone Batter:
2 1/2 cup flour
2/3 cup brown sugar
1 Tablespoons baking powder
sprinkling of salt
2 Tablespoons ground Cinnamon
1 teaspoon Nutmeg
Sprinkling of Allspice
3/4 cup chilled butter
1 cup pumpkin....NOT pumpkin pie filling, though it is a tasty mistake
1 ripe banana
3 Tablespoons grape seed oil
Frosting
2 cups powdered sugar
4 Tablespoons Pumpkin Pie Spice
2-3 Tablespoons Vanilla soy milk
Preheat oven to 425 degrees.
In a large bowl or KitchenAid mixer, combine flour, brown sugar, powder, salt and seasonings until well mixed. Take a fork and smash the banana into a pulp and fold pumpkin, banana and grape seed oil into the mix. Add the butter to the mix in chunks. Blend well.
Drop onto a well oiled cookie sheet and shape into triangles and bake for 20-25 minutes.
In a bowl, mix sugar, pumpkins spice and vanilla soy, blend well and set aside.
When the scones are done cooking, remove from the oven and allow to cool. When they are completely cooled, ice and set aside and allow them to dry.
Happy Fall Baking!
<3thehappyinsomniac
Saturday, October 5, 2013
Upcycle project of the...week? ...day?
My newest Craigslist flip project. I love love love it! Paint and primer from Walmart and even after building and staining a counter on top, the whole project was under $100 dollars! Woot!
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<3thehappyinsomniac
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<3thehappyinsomniac
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