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imhorngry

ImHorngry blogg på Nouw

Easy Vegan French Toast

2018-12-24 13:37
Från ImHorngry

Merry Christmas! Here's some french toasts for ya'll. It's so easy it's scary.

INGREDIENTS;
6-10 Slices of Bread of your Choice
3 DL / 1.2 Cups of Non-Dairy Milk of your Choice, I used Sproud
6 Tbsp of Flour of your Choice
1 tsp of Vanilla Essence
Non-Dairy Butter to fry in

Direction;

1. Simply whisk the milk, flour and vanilla together.

2. Heat up a pan with some butter.

3. Dip a slice of bread in the milk mixture and fry on each side for about 1-2 minutes each until slightly golden.


4. Top with toppings of your choice. ENJOY!




Vegan Bounty Brownies

2018-12-21 16:45
Från ImHorngry

INGREDIENTS;

For the brownies;

125 grams of Non-Dairy Butter

0,5 DL / 0,2 Cups of Non-Dairy Whip Cream (not whipped)

2,5 DL / 1 Cup of Sugar

2.25 DL/ 1 Cup of Flour

0,5 DL /0,2 Cups of Cocoa Powder

2 Tsps of Vanilla Powder

Pinch of salt

Dark Chocolate

For the bounty layer;

0,5 DL / 0,2 Cups of Flour of your choice, gluten free works as well

6 DL / 2.5 Cups of Shredded Coconut

0,5 Can of Condensed Milk - I used Natures Charm's Coconut Condensed Milk

2 Tsps of Vanilla Extract

DIRECTIONS;


1. Preheat oven to 180 degrees celcius and line a baking tin with parchment paper or grease with butter.


3. Melt the butter and whisk the cream in. Add the rest of the ingredients in and whisk until completely combined. Chop the dark chocolate and add to the batter.


3. Put the batter into the baking tin and spread evenly. Let bake for about 15-30 minutes, depending on how gooey you want it.


4. While the cake cools, make the bounty filling. Mix all the dry ingredients together and then add in the condensed milk, mixing with your hands is the easiest. Shape into bounty bar shapes and coat with melted chocolate. Put on top of the brownie and then top with some melted chocolate. Put in the fridge for about 30 minutes and enjoy!


Vegan White Chocolate Pumpkin Cheesecake with Gingerbread Cookie Crust

2018-12-08 19:05
Från ImHorngry

This is the perfect dessert for Christmas, despite it being frozen, and that it's probably freezing where you are in the world. If you are in country that has good, warm weather all year around, please let me move in with you. I'll pay in cakes.

Anyway, this is delicious. And you can always half the ingredients to make a smaller cake!


INGREDIENTS;

For the gingerbread bottom;
About 200 grams of Gingerbread Cookies
75 Grams of Non-Dairy Butter

For the white choc cheesecake;
250 ML of Non-Dairy Whipped Cream (I used Alpro)
150 Grams Vegan Cream Cheese (I used Bute Island)
1 DL / 0,5 Cups of Sugar
2 tsp Vanilla Powder or Vanilla Essence
50-100 Grams of Non-Dairy White Chocolate

For the pumpkin cheesecake;

250 ML of Non-Dairy Whipped Cream
150 Grams of Vegan Cream Cheese
1 -2 DL / 0,5-1 Cups of Sugar
2 Tsp of Vanilla Powder or Essence
1 - 2 DL / 0,5 - 1 Cup of Pumpkin Puree



DIRECTIONS;

1. Put all the cookies in a mixer or in a plastic bag to crush up. Melt the butter and mix together. Put in a prepared baking tin and let cool in the fridge while making the cheesecakes.

3. Whip up the cream until firm, and then add in the cream cheese. Seperate the cream in two bowls and add the ingredients for the white chocolate one in one of the cream bowls (melt the white chocolate before adding it in to the mixture) and the pumpkin ingredients in the other bowl.

3. Pour the white chocolate layer on top of the gingerbread crust and put in the fridge for about 1-2 hour before pouring the pumpkin cheesecake on top of the white chocolate layer. Put in the fridge for 3-4 hours or overnight.

4. ENJY!

Vegan Swedish Chocolate Cookies / Chokladsnittar

2018-12-07 19:01
Från ImHorngry

I hate making cookies. I don't even like cookies, but these are actually GOOD. And my cookie-loving fiance loves them, so, they're great. If you like cookies, that is.

INGREDIENTS;

200 grams of Non-Dairy Butter
2,5 DL / 1 Cup of Sugar
5 DL / 2 Cups of Flour
2 Tbsp of Cocoa Powder
1 Tsp of Baking Powder
1 Tbsp of Vanilla Powder or Essence
Some non-dairy milk to brush on + granulated sugar

DIRECTIONS;

1. Preheat the oven to 200 degrees C.

2. Mix the sugar and butter, then add in the rest of the ingredients. Seperate the dough and make 6 lenghts/rolls and press down gently. Put on a baking sheet and brush with some milk and pour granulated sugar on top. Bake for about 10-15 minutes,.

3. Cut them directly when they're out from the oven while they're still soft.

4. Enjoy!

Vegan Snickerdoodle Cheesecake Bars

2018-12-06 18:56
Från ImHorngry

I HATE baking cookies. I really do. I'm not too fond of cookies, except if they're snickerdoodles or the ones with jam in the middle. Mmmmm.... But anyway, I just have a thing with cookies. They always end up ugly. So I made some just to have them crushed up for this treat. Smart, eh?

INGREDIENTS;

For the snickerdoodle bottom;
About 200 grams of Snickerdoodle Cookies
75 Grams of Non-Dairy Butter

For the vanilla cheesecake;
250 ML of Non-Dairy Whipped Cream (I used Alpro)
100 Grams Silken Tofu (I used Yipin Tofu!)
1 DL / 0,5 Cups of Sugar - you can add more to make it sweeter.
2 tsp Vanilla Powder or Vanilla Essence

DIRECTIONS;

1. Put all the cookies in a mixer or in a plastic bag to crush up. Melt the butter and mix together. Put in a prepared baking tin and let cool in the fridge while making the cheesecake.


2. Whip up the cream until firm, and then add in the tofu and sugar. Add in rest of the ingredients and whisk until combined.


3. Pour the cheesecake on top of the cookie crust and crumble some more snickerdoodles on top of the cheesecake layer to cover it. Put in the fridge for 3-4 hours or overnight.


4. Enjoy!

Vegan Gingerbread Brownies with Gingerbread Cream Cheese Frosting

2018-12-04 19:06
Från ImHorngry

Chocolate and gingerbread goes perfectly together, so why not throw them together in a brownie? Brownies are always in season after all.

For the gingerbread brownie
125 grams of Non-Dairy Butter
0,5 DL / 0,2 Cups of Non-Dairy Whip Cream (not whipped)
2,25 DL / 1 Cup of Sugar
2.25 DL / 1 Cup of Flour
0,5 DL / 0,5 Cups of Cocoa Powder
1 Tsp of Baking Powder
2 Tsps of Vanilla Powder
2 Tsps of Gingerbread Spices
Pinch of salt


For the gingerbread cream cheese;
2 DL / 1 Cup of Non-Dairy Cream Cheese
Gingerbread Spices
1 - 2 DL / 0,5- 1 Cups of Powdered Sugar



DIRECTIONS;


1. Preheat oven to 180 degrees Celcius and prepare a baking tin.


2. Make the brownies. Whisk the cream and melted butter together. Add in the rest of the ingredients and mix until combined. Bake for about 15-25 minutes (depending on how goeey you want them) until a toothpick comes out clean.


3. To make the gingerbread cream cheese frosting. Simply add in the gingerbread spices and powdered sugar to the cream cheese and mix until combined. Add more sugar after taste.


.4 Put the cream cheese frosting on top of the brownies, crumble some more oreos on top and serve, or put in the fridge for a while so the topping will set a bit. Enjoy!


Vegan Saffron Sugar Donuts

2018-12-03 19:32
Från ImHorngry

These are basically my good ol' donut recipe, but with some added saffron, cinnamon, vanilla and love. Can't beat that? They taste like Christmas. If you like Christmas, they're perfect. If you don't, go eat some regular donuts or something.

INGREDIENTS:

50 grams vegan margarine

120 millilitres soy milk - I used sproud pea milk, but any will do.

2 tablespoons sunflower oil, plus 1 litre extra for frying

250 grams plain flour

100 grams caster sugar

1 teaspoon baking powder

0,5 Grams of Saffron Powder

1 Teaspoon of Cinnamon

1 Teaspoon of Vanilla Powder or Essensce

1/2 teaspoon salt


DIRECTIONS

1. Gently melt the butter over a low-medium heat. Add milk and 2 tablespoons of sunflower oil and mix together. Add in the saffron and other spices. Once combined, take off the heat and set aside.


2. In a separate bowl, combine the flour, 50g of the sugar, baking powder and salt with a fork. Make a well in the centre and pour in the butter mixture. Combine gradually until a thick dough forms.

3. Using your hands, roll dough into little flat balls and with your thumb, press a hole in the centre of each doughnut. (You may need to flour your hands for this part to avoid getting sticky!) 4. Heat up the litre of oil in a pan. To know when it's hot enough, fry a little bit of bread in the oil. If it goes brown and floats to the top, in 45-50 seconds the oil will be ready! Gently lay the doughnuts into the oil using a spatula. Fry for about 3-5 minutes on each side, until golden brown.


5. Transfer the doughnuts onto some tissue paper to soak up any excess oil. Then roll into a bowl of the remaining 50g sugar. Or wait until cool and dip in melted chocolate or icing!

6. Enjoy!

Vegan Swedish Lussebullar - Saffron Raisin Buns

2018-12-02 18:40
Från ImHorngry

If you don't eat at least 20 Lussebullar around Christmas time in Sweden, you are not a true Swede. It is the law. I think. Anyway, they are like a sweeter, soft wheat bun with a hint of saffron and they taste so good and comforting. They are best warm, and they taste delicious with butter on. I usually add way more raisins, but because of asthetic reasons, enjoy the 2 raisins each ones.

INGREDIENTS;

For the buns;
150 Grams of Non-Dairy Butter
5 DL / 2,5 Cups of Non-Dairy Milk - I used SPROUD pea milk
50 Grams of Yeast
2 DL / 1 Cup of Sugar
Approximately 1,4 Liters of Flour
Pinch of Salt
One package of Saffron à 0,5 Grams (you can use two as well but I usually use one package)
Vanilla Essence (optional but I love to add it)


DIRECTIONS;

1. Melt the butter in a saucepan and add in the milk. Let the mixture heat up until lukewarm (37+C) and add the saffron to the wet mixture. Crumble the yeast in a bowl and dissolve it with a bit of the milk & butter mixture, then add in the rest of the mik & butter, salt, sugar and vanilla.

2. Start adding in the flour gradually. You can use a machine or your hands. Once the dough is ready, it should be smooth and flexible, cover the dough with some extra flour all around not to stick to the bowl. Let it rise under a towel for 30 minutes.


3. When the dough is ready and risen, work it with your hands a bit in the bowl before putting it on a floured table. Take a bit of the dough (smaller than palm size) and roll it out until it's a long round shape, then roll the ends of each side in against eachother to create the S shape of the buns.

5. Once all of the buns are on the parchment paper on a baking pan, put the raisins in and let rest under a towel for 25 minutes. Before puttng them in the oven, brush them with some non-dairy milk.

6. Put the buns in the oven for about 5-8 minutes in 250 Degrees Celcius. Keep an eye on them so they don't burn.

7. Enjoy!

Vegan Gingerbread Cookie Cheeseake

2018-12-01 19:00
Från ImHorngry

This tastes like pure Christmas. And it's cold, so kinda like, eh, a white christmas? It tastes like a cold, white, gingerbready winter. I don't know where I'm going with this. It's delicious and it tastes like vanilla and gingerbread, thanks.


INGREDIENTS;

For the gingerbread bottom;
About 200 grams of Gingerbread Cookies
75 Grams of Non-Dairy Butter

For the gingerbread vanilla cheesecake;
250 ML of Non-Dairy Whipped Cream (I used Alpro)
100 Grams Silken Tofu (I used Yipin Tofu!)
1 DL / 0,5 Cups of Sugar - you can add more to make it sweeter.
2 tsp Vanilla Powder or Vanilla Essence
1 Tsp of Gingerbread Spices

DIRECTIONS;

1. Put all the cookies in a mixer or in a plastic bag to crush up. Melt the butter and mix together. Put in a prepared baking tin and let cool in the fridge while making the cheesecakes.


2. Whip up the cream until firm, and then add in the tofu and sugar. Add in rest of the ingredients and whisk until combined.


3. Pour the cheesecake on top of the cookie crust. Put in the fridge for 3-4 hours or overnight.


4. Sprinkle some crushed gingerbread cookies on top and eat it in front of the christmas tree. Enjoy!

Vegan Triple Chocolate Brownie Cake

2018-11-24 19:16
Från ImHorngry

It's the national chocolate day here in Sweden, so I thought, why not celebrate it? This is basically a brownie topped with white & milk chocolate cream!

INGREDIENTS;
For the cake;
125 grams of Non-Dairy Butter
0,5 DL / 0,2 Cups of Non-Dairy Whip Cream (not whipped)
2,5 DL / 1 Cup of Sugar
2.25 DL/ 1 Cup of Flour
0,5 DL /0,2 Cups of Cocoa Powder
2 Tsps of Vanilla Powder
Pinch of salt
Dark Chocolate

For the white chocolate ganache;
1,5 DL / 0,6 Cup of Non-Dairy Whipped Cream
100 Grams of Non-Dairy White Chocolate

For the milk chocolate ganache;
1,5 DL /0,6 Cup of Non Dairy Whipped Cream
100 Grams o Non-Dairy Milk Chocolate


DIRECTIONS;

1. Preheat oven to 180 degrees celcius and line a baking tin with parchment paper or grease with butter.


3. Melt the butter and whisk the cream in. Add the rest of the ingredients in and whisk until completely combined. Chop the dark chocolate and add to the batter.


3. Put the batter into the baking tin and spread evenly. Let bake for about 15-30 minutes, depending on how gooey you want it.

4. While the cake cools, make the white choc ganache. Heat up the whipped cream in the microwave or a pan, not until it's boiling but until very hot. Chop the white chocolate and put in the hot whipped cream and leave a lid on for about 30 seconds. Then take of the lid and whisk the chocolate in until it's completely disolved, then let rest under the lid for about 5 minutes.

5. Pour the white choc ganache over the cake and let firm up in the fridge, then do the same with the milk chocolate and wait to pour it on top of the white chocolate ganache until it's firm.

6. Slice and enjoy!

Simple Banana Caramel Cream Pie

2018-11-22 19:08
Från ImHorngry

I actually made this one with condensed milk, not caramel and it turned out SO good. But you could always use caramel sauce if you'd like. Or chocolate sauce. I'm not judging. This pie can't be ruined. Only with coriander maybe, f*ck coriander.


INGREDIENTS;

For the crust;
About 200 grams of Digestive Cookies
75 grams of Non-Dairy Butter

For the fillings;
One can of Condensed Milk or Caramel Sauce (find my recipe for caramel sauce by klicking HERE
1-2 Bananas
1 Can of Non-Dairy Whipped Cream
Vanilla Powder
Sugar

DIRECTIONS;

1. Put the digestives in a blender or in a bag to mash up. Mix them with the melted butter and put in a baking tin. Put in the fridge to cool.

2. Pour the condensed milk or caramel over the digestives. Cut up bananas and put on top of the condensed mik/caramel.

3. Whip the cream with the vanilla powder and about 1-2 tbsp of powdered sugar or sugar. Put on top of the caramel layer and let firm up in the fridge.

4. Cut up some chocolate and put on top and enjoy!


S'mores Fudge Cake

2018-11-16 18:50
Från ImHorngry

I found vegan marshmallows (that are so overpriced btw) and ofcourse this was the first thing to pop into my head. I needed to make it, and I needed to consume it. SO GOOD. But eat it straight away so the marshmallows don't get all cold and gross. Good reason to eat it all in one sitting I guess.

INGREDIENTS;

125 grams of Non-Dairy Butter
0,5 DL /0,2 Cups of Non-Dairy Whip Cream (not whipped)
2,5 DL/ 1 Cup of Sugar
2.25 DL / 1 Cup of Flour
0,5 DL/ 0,2 Cups of Cocoa Powder
2 Tsps of Vanilla Powder
Pinch of salt
Handfull of Marshmallows ( tiny ones or cut up big ones)

DIRECTIONS;

1. Preheat oven to 180 degrees celcius and line a baking tin with parchment paper or grease with butter.

2. Melt the butter and whisk the cream in. Add the rest of the ingredients in and whisk until completely combined. Put a handfull of marshmallows in the batter.

3. Put the batter into the baking tin and spread evenly. Let bake for about 15 minutes, then take it out and throw some marshmallows and top. Let it then bake for another 10-15 minutes until the marshmallows are browning.

4. Enjoy warm!


Vegan Condensed Milk Chocolate Cake

2018-11-11 16:46
Från ImHorngry

Girl let me tell you about this goddamn messy ass cake. It's just a regular ol' chocolate cake recipe, but I put CONDENSED MILK in the middle of it, topped it with melted milk chocolate and some chopped white chocolate. IT IS HEAVEN! Just make it. I don't need to sell this anymore to you.


INGREDIENTS;
125 grams of Non-Dairy Butter
0,5 DL of Non-Dairy Whip Cream (not whipped)
2,5 DL of Sugar
2.25 DL of Flour
0,5 DL of Cocoa Powder
2 Tsps of Vanilla Powder
Pinch of salt
A half or full an of Vegan Condensed milk (Depending on how much you want, I used Natures Charms Coconut Condensed Milk)
Non-dairy Chocolates of your choice (I used Greenstars vegan milk & white chocolate)

DIRECTIONS;

1. 4. Make the caramel sauce. Mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool before pouring over the cookie dough. Put in the fridge for about 30 minute for the caramel to harden a bit.


2. Preheat oven to 180 degrees celcius and line a baking tin with parchment paper or grease with butter.


3. Melt the butter and whisk the cream in. Add the rest of the ingredients in and whisk until completely combined.


3.. Put the batter into the baking tin and spread evenly. Add the condensed milk in the middle of the batter. Let bake for about 15-30 minutes, depending on how sticky you want it to be. I love mine very sticky!

4. Top with toppings of your choice! I melted milk chocolate and chopped white chocolate.

Vegan Caramel Swedish Kladdkaka / Sticky Mud Cake

2018-11-07 19:57
Från ImHorngry

Today it's the national kladdkaka day in Sweden and it is holy. If you don't eat kladdkaka today, you are not Swedish. I think. It's basically a sticky chocolate mud cake. I filled this one with some caramel sauce for extra gooeyness, and then topped with chocolate covered nuts, oreos, chocolate and more caramel sauce. Indulgent? Yeah. Worth it? YEAH.


INGREDIENTS;
For the kladdkaka;
125 grams of Non-Dairy Butter
0,5 DL of Non-Dairy Whip Cream (not whipped)
2,5 DL of Sugar
2.25 DL of Flour
0,5 DL of Cocoa Powder
2 Tsps of Vanilla Powder
Pinch of salt

For homemade caramel sauce (if you don't use storebought - I love natures charms)

1 DL/0,4 Cups of Sugar
1 DL / 0,4 Cups of Syrup
1 DL / 0,4 Cups Non-Dairy Milk
2 Tbsp of Non-Dairy Butter


DIRECTIONS;

1. 4. Make the caramel sauce. Mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool before pouring over the cookie dough. Put in the fridge for about 30 minute for the caramel to harden a bit.

2. Preheat oven to 180 degrees celcius and line a baking tin with parchment paper or grease with butter.


3. Melt the butter and whisk the cream in. Add the rest of the ingredients in and whisk until completely combined.

3.. Put the batter into the baking tin and spread evenly. Add some caramel sauce in the middle of the batter if you want. Let bake for about 15-25 minutes, depending on how sticky you want it to be. I love mine very sticky!

4. Top with toppings of your choice!


Vegan 2-Ingredient Ice Cream

2018-11-02 17:50
Från ImHorngry

THIS IS SO SIMPLE TO MAKE. I'm an ice cream-oholic so this is HEAVEN to me! It's so easy and you can add in whatever you'd like! This first one is a caramel brownie flavored one! I simply baked a brownie, let it cool and crumbled it into the ice cream before freezing it along with some caramel. The second pic is one with gingerbread cookie dough and some gingerbread spices.


INGREDIENTS

2 Cups of Whipped Cream - I used Nature's Charms Coconut Whip
1 Can (320 grams) of Vegan Condensed Milk - I used Natures Charms Coconut Condensed Milk
2 Tsp of Vanilla Essence - I used Khoisan Teas (Optional)

DIRECTIONS;
1. Put the whipped cream and condensed milk in the fridge so it's chilled.

2. Whip up the cream and then add in the condensed milk, whip until thick and peaks form. Flavor with whatever you'd like or enjoy as it is. Put in the freezer for 5 hours or overnight.

3. Enjoy!

Vegan Condensed Milk Cookie Dough Bars with Caramel Topping

2018-10-29 18:38
Från ImHorngry

I'm forever grateful of Natures Charms for coming up with vegan condensed milk. I LOVE baking with it and it tastes like the real thing. If you're reading this Natures Charm; I love you.

Anyway, these are SO addicting. They taste like soft cookie dough bars and it's just TOO good to be true. Please try them out, they're worth every single calorie.

RECIPE;
For the bars;
1 DL / 0,5 Cups of Non-Dairy Butter
1.5 DL / 0,6 Cups of Brown Sugar
4 DL / 2 Cups of Flour
1 Can of Condensed Milk (I used Natures Charms coconut condensed milk)
1 Tsp of Vanilla Extract (I use Khoisan Tea)
Non-Dairy Chocolate Chips or chopped chocolate

For homemade caramel sauce;
1 DL/0,4 Cups of Sugar
1 DL / 0,4 Cups of Syrup
1 DL / 0,4 Cups Non-Dairy Milk
2 Tbsp of Non-Dairy Butter

DIRECTIONS;
1. Prepare a baking tin with parchment paper.

2. Whip the butter and sugar together, and then add the rest of the ingredients in until completely mixed.

3. Put the cookie dough in the baking tin and spread out until even. Put in the freezer for 3+ hours.

4. Make the caramel sauce. Mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool before pouring over the cookie dough. Put in the fridge for about 30 minute for the caramel to harden a bit.

5. Cut into slices and ENJOY!

Peanut Butter Jelly Banana Panini

2018-10-26 18:51
Från ImHorngry

Do you think Elvis would approve of this despite the lack of bacon? Probably. If Elvis loves it, you will too. You could always add some vegan bacon but I aint had no time for that this morning. And it's the best way to spice up your regular old pb&j sandwich.

INGREDIENTS;
2 Slices of Bread of your choice
Jam of your choice
Banana
Peanut Butter


DIRECITONS;

1. Heat up your panini press if you have one.

2. Butter the bread and mash the avocado on top. Spread as much cheese as you'd like on top of the avocado and put the other slice of bread on top.

3. But the sandwich in the panini press for about 10 minutes (keep an eye on it) until the cheese is melty. If you don't have a panini press, you can put it on a pan and place a smaller pan or lid on top of the sandwich. Do this on both sides.

4. Enjoy!

Vegan Salted Caramel Butterscotch Bars

2018-10-22 17:04
Från ImHorngry
  
These bars are SO good and are perfect to munch on. They would be perfect to add in some apples as well... Next time!

INGREDIENTS;
3 DL / 1,2 Cups of Flour
100 Grams of Non-Dairy Butter or Coconut Oil
0,5 - 1 DL / 0,5 Cup of Sugar, depending on how sweet you want it
Cinnamon (optional)
 Nature's Charms Coconut Butterscotch Caramel Sauce or homemade caramel *  (check end of post)

DIRECTIONS;
1. Preheat oven to 175 degrees C and prepare a baking tin.

2.  Mix together all the ingredients for the crust and put in the baking tin.

3. Spread the caramel on top of the dough. Top with some more of the dough crumbled on top.

4. Bake for about 20-35 minutes.

5. Slice and enjoy, they're the best warm!




* For homemade caramel sauce;
1 DL of Sugar
1 DL of Syrup
1 DL Non-Dairy Milk
2 Tbsp of Non-Dairy Butter

Mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool. 



Vegan Pumpkin Pie Pancakes

2018-10-21 19:02
Från ImHorngry

It's pumpkin season, ok? These are pumpkin pancakes with whipped cream, caramel sauce and cinnamon. Don't eat that vanilla thing. It's just for decoration. I don't think it would taste too good, the rest of them though, HEAVEN.

INGREDIENTS;
For the pancakes;
5 DL / 2.1 Cups of All Purpose Flour
1 TBSP of Baking Powder
2-3 TBSP of White Sugar
2-3 Tbsp of Brown Sugar
2 Tsps of Vanilla Powder or Essence
2,5 DL/1 Cup of Vegan Milk, I used Soy
1,5 DL / 0,6 Cups of Water
1-2 DL / 0,4-0,8 Cups of Pumpkin Pure
Cinnamon
Cardemom

+ Vegan butter och Margarine to fry in

For homemade caramel sauce;
1 DL/0,4 Cups of Sugar
1 DL / 0,4 Cups of Syrup
1 DL / 0,4 Cups Non-Dairy Milk
2 Tbsp of Non-Dairy Butter


Directions;

1. Mix all the dry ingredients together, then add all the wet ingredients. Whisk until there is no lumps in the batter.

2. Heat up a pan with some butter until it starts to sizzle, then wait until it stops sizzling and pour a bit of the batter onto the frying pan, You can make more than one at the time depending on how big your frying pan is, but I usually make one at a time. Fry on both sides until they're golden brown

3.43. Make the caramel sauce. Mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool.

3. Enjoy with whatever toppings of your choice!

Vegan Snickers Cake

2018-10-19 18:45
Från ImHorngry

Okay so to be completely honest, I'm not too much of a fan of peanut butter desserts. DON'T JUDGE ME. I have always hated peanut butter, but my fiance introduced me to his peanut butter tomato sandwich and I change my mind. But I will always have that skeptic feeling towards pb.

Anyway, I made some peanut butter cookies 200 years ago that I still had some left of - and no peanut butter cookies basically never get old, so I won't die from eating this. So I thought, what can I make with these? If they were any other cookie, I would have already gobbled them up before they even had cooled down, but these were PEANUT BUTTER ones. Not my fave. So I came up with this beauty, and it's SO good. It reminds me of snickers, although it doesn't have that nougaty thing. But still. Snickers inspired cake then.

It's basically just a peanut butter cookie crust, topped with a salted caramel layer, then another layer of peanut butter mousse finished of with a layer of chocolate ganache. Sounds good? Then make it! Here's the recipe;

INGREDIENTS;

For the peanut butter cookie crust;

About 200 grams of any pb cookies of your choice, or use my recipe -> HERE <-
75 Grams of Butter

For the caramel layer;
1 DL of Sugar
1 DL of Syrup
1 DL Non-Dairy Milk
2 Tbsp of Non-Dairy Butter

For the peanut butter mousse;
2 DL / 1 Cup of Non-Dairy Whipped Cream
0,5 DL of Sugar
1 Tsp of Vanilla Extract or Powder
0,5 DL - 1 DL / 0,2 Cups - 0,5 Cups of Creamy Peanut Butter - depending on how strong flavor you want

For the ganache;
2 DL / 1 Cup of Non-Dairy Whipped Cream
50 Grams of Non-Dairy Chocolate

DIRECTIONS;

1. Start with the cookie crust. Put the cookies in a blender and mix, or a plastic bag and smash them up. Mix with the melted butter and mix with your hands until combined. Put in a prepared baking tin and place in the freezer to cool and harden up while making your caramel sauce.

2. To make the caramel sauce - mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool before pouring onto your PB cookie crust. Put in the fridge until the caramel has somewhat hardened.

3. To make the peanut butter mousse, whip the cream hard and then add in the sugar, vanilla and peanut butter and mix until combined. Put on top of the caramel layer and put in the fridge for about 20 minutes.

4. For the chocolate ganache, chop the chocolate and pour the whipped cream into a microwavable bowl. Heat up the whipped cream until very hot, but not boiling. Add in the chocolate and let sit with a lid for about 10 seconds before mixing in the chocolate with a spoon. It should be very smooth and shiny. Put the lid back on and let cool for about 10 minutes before pouring it on top of the peanut butter mousse layer. Let sit in the fridge until the chocolate has hardened up.

5. Slice and enjoy!



Simple Chocolate Fudge Mug Cake

2018-10-18 18:30
Från ImHorngry

INGREDIENTS;
0,5 DL / 1/4 Cups of Flour of your choice
1 Tsp of Baking Powder
3-4 Tbsp of Sugar
2 Tbsp of Non-Dairy Butter/Margarine/Oil
0,5 DL / 1/4 Cups of Non-Dairy Milk
2-3 Tbsp of Cocoa Powder

For chocolate sauce;
Store bough fudge sauce from Natures Charm or
1 Tbsp of Butter
0,5 DL of Powdered Sugar
3 Tbsp of Syrup
2-4 Tbsp of Milk (depending on how runny you want it)

Directions;

1. Mix all the ingredients together and microwave for 1-2 minutes.

2. To make the chocolate sauce if you don't use store bought, simply put all the ingredients in a saucepan and whisk until it's a smooth, warm sauce. Pour this on top of the cake when it's done in the microwave.

3. Enjoy!

Vegan Grilled Cheese

2018-10-17 18:51
Från ImHorngry

Paninis and grilled cheeses were always a go to for dinner in my house when we didn't know what to eat, or were just too lazy. It's delicious, so I never complained. This is a veganised grilled cheese with avocado, perfect combination! And perfect when you're feeling lazy. Or the second version, a barbecue kale grilled cheese.

INGREDIENTS;

2 Slices of Bread of your choice
Non-Dairy Butter or Margarine
Non-Dairy Cheese of your choice, I used Bute Islands shredded mature cheddar.

Toppings of your choice.

DIRECITONS;

1. Heat up your panini press if you have one.

2. Butter the bread spread as much cheese as you'd like on top of the avocado and put the other slice of bread on top.

3. But the sandwich in the panini press for about 10 minutes (keep an eye on it) until the cheese is melty. If you don't have a panini press, you can put it on a pan and place a smaller pan or lid on top. Do this on both sides.

4. Enjoy!

Vegan Apple Pancakes

2018-10-14 17:59
Från ImHorngry

I love pancakes, I love fall, and I love apples. So I made the ultimate fall breakfast - heaven on a stack!

INGREDIENTS;
For the pancakes;
5 DL of All Purpose Flour
1 TBSP of Baking Powder
1 TBSP of Sugar
2 Tsps of Vanilla Powder or Essence
2,5 DL of Vegan Milk, I used Soy
1,5 DL of Water
1-2 Apples, shredded
Cinnamon
Cardamom (optional)
Ginger (optional)

For the apple topping;
2-4 Apples
1 DL - 0,4 Cups of Brown Sugar
Margarine to fry in
Cinnamon


Directions;

1. Mix all the dry ingredients together, then add all the wet ingredients and shredded apples. Whisk until there is no lumps in the batter (except for the apple shreds)

2. Heat up a pan with some butter until it starts to sizzle, then wait until it stops sizzling and pour a bit of the batter onto the frying pan, You can make more than one at the time depending on how big your frying pan is, but I usually make one at a time. Fry on both sides until they're golden brown

3. Fry up sliced apples with margarine, brown sugar and cinnamon until they go soft. Put on top of the pancakes and drizzle with syrup. Enjoy!


Vegan Pumpkin Brownies with Cream Cheese White Chocolate Icing

2018-10-12 19:07
Från ImHorngry

Ain't nothing better than pumpkin treats on a stormy day. Or any day really. These ones turned out so moist (sorry) and delicious with all of those spices, especially paired with the white choc cream cheese icing. Heaven!

INGREDIENTS
Dry ingredients;
4 DL / 2 Cups of Flour
1,5 Tsp of Baking Powder
1 DL / 0,5 Cups of Brown Sugar
1 DL / 0,5 Cups of White Sugar (you can add more if you want it sweeter)
Pinch of salt
1 Tsp of Vanilla
Cinnamon
Ginger
Cardemom
Wet ingredients;
1 DL / 0,5 Cups of Pumpkin Puree
1 Cup of Non-Dairy Milk
0,5 DL / 1/4 Cups of Non-Dairy melted butter or oil

For the white choc cream cheese icing;
1 DL / 0,5 Cups of Non-Dairy Cream Cheese
2 - 3 DL / 1 - 1,5 Cups of Powdered Sugar
50 Grams of Vegan White Chocolate - I used Green Star
1 tsp of Vanilla Powder

DIRECTIONS;


1. Preheat oven to 180 Degrees Celcius and prepare a baking tin.

2. Mix all the dry ingredients together in a big bowl. Mix all the wet ones together in a smaller bowl before adding them into the dry ingredients. Mix everything until combined.

3. Pour into the baking tin and bake for about 20-30 minutes, until a toothpick comes out clean. Let cool.

4. While the cake is cooling, make the frosting. Melt the chocolate and mix all of the ingredients together with an electrical whisk. Put in the fridge while the cake cools completely.

5. When the cake is cooled, cut into squares and top with the icing. Enjoy!

Vegan Cookies & Cream Brownie Cake

2018-10-12 18:57
Från ImHorngry

I mean. The cookies & cream frosting tastes like the white filling of an oreo, paired with the brownie & crunchy oreo pieces. You just can't go wrong with that can you? Let's get on with it.

For the brownie cake;
125 grams of Non-Dairy Butter
0,5 DL / 0,2 Cups of Non-Dairy Whip Cream (not whipped)
2,25 DL / 1 Cup of Sugar
2.25 DL / 1 Cup of Flour
0,5 DL / 0,5 Cups of Cocoa Powder
1 Tsp of Baking Powder
2 Tsps of Vanilla Powder
Pinch of salt

For the cookies & cream topping;
2 DL / 1 Cup of Non-Dairy Whipped Cream
About half a package of Oreos or more
Vanilla Powder
1-5 Tbsp of Icing Sugar (depending on how sweet you want it)

DIRECTIONS;

1. Preheat oven to 180 degrees Celcius and prepare a baking tin.

2. Start with the brownies. Whisk the cream and melted butter together. Add in the rest of the ingredients and mix until combined. Bake for about 15-25 minutes (depending on how goeey you want them) until a toothpick comes out clean.

3. To make the cookies & cream topping, whip the cream until firm. Put the oreos in a blender and blend until crumbles. Pour the crumbles into the whipped cream and add in the sugar and vanilla and whisk until combined.

.4 Pour the cookies & cream topping on top of the brownies, crumble some more oreos on top and serve, or put in the fridge for a while so the topping will set a bit. Enjoy!

Vegan Cinnamon Roll Cake

2018-10-11 18:30
Från ImHorngry

Who doesn't like cinnamon buns? If you don't like cinnamon buns, I don't trust you. Sorry, not sorry.
This is like eating a cinnamon bun, but it ain't no roll. I love all the rolls and swirls in this one, pure heaven! It's just my basic cinnamon bun recipe, just not cut into buns.

INGREDIENTS

For the buns;
150 Grams of Non-Dairy Butter

5 DL / 2,5 Cups of Non-Dairy Milk - I used Soy

50 Grams of Yeast

1,5 DL / 0,6 Cups of Sugar

Approximately 1,4 Liters of Flour

Pinch of Salt

Cardemom & cinnamon & Vanilla Essence (optional, but makes it taste even better)

For the filling;
(you might have to make more or have some left over, depends on how much filling you want. I always end up making 60 of these batches heheh)
75 Grams of Non-Dairy Butter
1 DL / 0,5 Cups of Sugar
2 Tsp of Cardemom
2 Tsp of Cinnamon - I always end up using way more than 2 tsp.

For the cream cheese icing;
2 DL of Powdered Sugar
3 Tbsp of Non-Dairy Cream Cheese
Tiny bit of non-dairy milk or water

DIRECTIONS;

1. Melt the butter in a saucepan and add in the milk. Let the mixture heat up until lukewarm (37+C). Crumble the yeast in a bowl and dissolve it with a bit of the milk & butter mixture, then add in the rest of the mik & butter, salt, sugar and cardemom.

2. Start adding in the flour gradually. You can use a machine or your hands. Once the dough is ready, it should be smooth and flexible, cover the dough with some extra flour all around not to stick to the bowl. Let it rise under a towel for 30 minutes.

3. Make the filling while waiting. Simply use an electrical whisk and whisk together all the ingredients until combined.

4. When the dough is ready and risen, work it with your hands a bit in the bowl before putting it on a floured table. Cut the dough into 2 pieces and roll out into a rectangular dough. Spread the filling onto the entire rectangular and roll it up until it is the shape of a swiss roll cake.

4. Put the roll in a swirl in a baking tin, preferably with a removable bottom. It will rise A LOT so make sure the rolls of the swirl isn't far too thick so it fills up the entire baking tin. There might be some leftover dough that you can roll into regular buns, or make two cakes.

5. Put a towel over the cake and let rest for 20-30 minutes.

6. Heat oven to 180 Degrees Celcius, preferably with the heat coming from beneath, and brush the cake with some non-dairy milk. Let bake for about 15-30 minutes. This is different from regular buns that are supposed to be in the oven for 8 minutes in 250 degrees, but this is because this is basically a HUGE cinnamon roll with lots of dough, if you put it in 250 deegrees the top will be finished while the insides are still dough.

7. To make the cream cheese icing, simply whisk all the ingredients together and pour over the cake.

8. Slice and enjoy!


Vegan Cinnamon Bun Cheesecake

2018-10-10 18:30
Från ImHorngry

I love cinnamon buns, okay? The cream cheese icing is the best one, and cheesecake is basically frozen cream cheese frosting. Kinda. This is a cinnamon bun cake topped with cinnamon cheesecake, topped with vanilla cheesecake finished of with a cinnamon roll. Yeah.

INGREDIENTS;

For the cinnamon bun cake bottom;
125 grams of Non-Dairy Butter
0,5 DL / 0,2 Cups of Non-Dairy Whip Cream (not whipped)
2,5 DL / 1 Cups of Sugar
2.25 DL / 1 Cups of Flour
2 Tsps of Vanilla Powder
Cinnamon
Cardamom
Pinch of salt

For the cinnamon cheesecake;
125 ML of Soy Whipped Cream (I used Alpro)
75 Grams Vegan Cream Cheese (I used Bute Island)
1 DL / 0,4 Cups Sugar
2 tsp Vanilla Sugar or Vanilla Essence

For the cheesecake;
120 ML of Soy Whipped Cream (I used Alpro)
75 Grams Vegan Cream Cheese (I used Bute Island)
0,5 DL / 0,2 Cups of White Sugar
0,5 DL / 0,2 Cups of Brown Sugar
2 tsp Vanilla Sugar or Vanilla Essence
Cinnamon (optional)

CLICK - HERE - FOR MY CINNAMON BUN RECIPE

DIRECTIONS;

1. Preheat oven to 180 degrees celcius and line a baking tin with parchment paper or grease with butter.


2. Melt the butter and whisk the cream in. Add the rest of the ingredients in and whisk until completely combined.

3. Put the batter into the baking tin and spread evenly. Let bake for about 15-25 minutes. Let cool.

4. Make the cheesecake. Whip the cream and add the cream cheese once the cream itself is fluffy. Then add the sugar, cinnamon and vanilla and mix again. Put the bowl with filling in the fridge while the cinnamon bun cake cools.

5. Once the cake is cooled, put the cheesecake filling on top and even out. Put in the freezer for a while and then add the second cheesecake layer. Put in the freezer about 2-4 hours or overnight.

6. Slice the cake and top with some cinnamon buns if desired, find my recipe for cinnamon buns HERE. Enjoy!

Vegan Magic Bar Cake

2018-10-05 18:58
Från ImHorngry

Have you ever had a magic bar? It's basically a sweet bar with a cookie crust, topped with a coconut, chocolate and nut filling and topped with caramel. You need condensed milk to make it, and thankfully Natures Charms offers coconut condensed milk! I'm in heaven. If you like coconut that is. This treat has a lot of coconut.

INGREDIENTS;

For the crust;
200 Grams of Digestive Cookies
75 Grams of butter

For the coconut filling;
6 DL / 2.5 Cups of Shredded Coconut (you might need a bit more, the mixture should be thick with coconut)
1 Can of Condensed Milk - I used Natures Charm's Coconut Condensed Milk
100-200 Grams of Non-Dairy Chocolate, depending on how much chocolate chunks you want
Handful of Nuts of your choice

For homemade caramel sauce;
1 DL of Sugar
1 DL of Syrup
1 DL Non-Dairy Milk
2 Tbsp of Non-Dairy Butter

DIRECTIONS;

1. Start with the cookie crust. Crush the cookies into fine crumbles and mix with the butter, put in a baking tin and let cool while making the filling.

2. To make the filling, simply mix all the ingredients together and put on top of the cookie crust and place in the fridge before topping with caramel,

3. To make the caramel sauce (if you didn't buy it.).Mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool.

4. Pour the caramel on top of the coconut and let sit in the fridge for a while. Cut into bars or slices and enjoy!


Vegan Caramel Cheesecake Donut

2018-10-04 18:37
Från ImHorngry

Don't you dare judge me for this one. It will be one of the most delicious things you'll ever eat. And one of the most messiest things you'll ever eat. Messy and delicious goes hand in hand, at least in my kitchen. If you're kitchen isn't a mess after you've finished your baking session, did you even bake!?

INGREDIENTS;

1 batch of Donuts, find my recipe for donuts by clicking -> HERE! <-
Digestives cookies or Cookies of your choice

For the cheesecake filling;
250 ML of Soy Whipped Cream (I used Alpro)
150 Grams Vegan Cream Cheese (I used Bute Island)
1 DL of Powdered Sugar
1 tsp Vanilla Sugar or Vanilla Essence
0,5 -1 Cups / 1-2 DL of Caramel Sauce, homemade or store bought such as Natures Charms. Save some for drizzling over the donut.

For homemade caramel sauce;
1 DL of Sugar
1 DL of Syrup
1 DL Non-Dairy Milk
2 Tbsp of Non-Dairy Butter

DIRECTIONS;

1. Once you have made the donuts, make the caramel sauce (if you didn't buy it.).Mix together all of the ingredients except for butter in a sauce pan and let it boil and bubble for about 10 minutes, then add in the butter and stir it in. Set aside to cool.

2. On to the cheesecake. Whip the cream and add the cream cheese once the cream itself is fluffy. Then add the sugar and vanilla and mix again. Add in the caramel and whisk again.

3. Cut the donuts in half like a sandwich and put some of the cheesecake filling on the bottom part of the donut, top with some crushed up digestive cookies and then put the donut top on top and drizzle some caramel on top.

4. Enjoy and prepare some napkins because you will get messy after eating this one!



Simple & Super Gooey Chocolate Cake

2018-10-02 18:23
Från ImHorngry

If you know me, you'll know that I hate dry cakes. Every cake should preferably be slightly under baked. If it's not gooey, I don't want it. And THIS. Is the ultimate gooey cake, as long as you don't bake it too long. It's also topped with chocolate fudge sauce, so it's EVEN better.

INGREDIENTS;

For the cake;
3 DL / 1.2 Cups of Flour
0,5 - 1 DL / 0,2 - 0,4 Cups of Cocoa Powder
0,5 Tsp of Baking Powder
1,5 DL / 0,6 Cups of Sugar
Pinch of salt
0,5 DL / 0,2 Cups of Vegetable Oil / Non-Dairy Butter
1 DL / 0,4 Cups of Non-Dairy Milk
1 Tsp Vanilla Powder or Extract

For chocolate topping;
Store bough fudge sauce like Natures Charm or
1 Tbsp of Butter
0,5 DL of Powdered Sugar
3 Tbsp of Syrup
2-4 Tbsp of Milk (depending on how runny you want it)

DIRECTIONS;

1. Preheat oven to 180 degrees and prepare a baking tin.

2. Mix all the dry ingredients together before adding in the wet ones. Mix until combined and pour into the baking tin.

3. Bake for about 15-25 minutes, depending on how gooey you want it.

4. To make the chocolate fudge sauce, simply put all the ingredients in a saucepan and whisk until it's a smooth, warm sauce. Pour this on top of the cake and enjoy!