Posts Tagged ‘teaspoon vanilla’

Tasty Tuesday: Coconut Whipped Cream

Tuesday, January 29th, 2013

Ever look at the ingredient list of Cool Whip? It’s full of stuff you probably don’t actually want to put in your body such as hydrogenated oils, high fructose corn syrup, and artificial flavors to name a few. And quite honestly, it doesn’t even taste good…yet we often scoop it atop desserts at which point it just becomes a tangled mess of fatty and sugary flavors which might be why we continue to use it: The chemical flavor is masked by the accompanying dessert.

Many, many years ago I ditched Cool Whip and replaced it with real whipped cream. I would buy a carton of heavy cream, add sugar and vanilla and whip it into a delicious cream to put on top of pancakes, pies, and my all time favorite Tiramisu. Well then I became a Vegan and cut out dairy products which meant no more whipped cream for me. 🙁 I eventually found a soy whipped cream, but similar to Cool Whip it was full of ingredients that I didn’t want to eat. So after a little experimentation I figured out how to make a yummy Vegan Whipped Cream out of Coconut Milk. It’s soooo simple and sooo yummy!


1 can of FULL fat Coconut Milk (or Coconut Cream if you can find it…Trader Joe’s carries it).

2  – 3 Tablespoons of sweetener of choice

1/2 teaspoon Vanilla extract


Refrigerate can of coconut milk overnight. Put it in the way back of the fridge so it gets extra cold. I just keep one or two cans stored in my fridge so I always have a cold one ready when needed. Chill a metal mixing bowl and mixers in the freezer for approximately 10 minutes before mixing coconut milk (or coconut cream), sweetener, and vanilla extract. Whip ingredients together on high for approximately 3 minutes. Use immediately. If going to use at a later time, cover and refrigerate. Then re-whip before serving.



Vegan Chocolate Cupcakes with Vanilla Peppermint Frosting

Thursday, December 20th, 2012

After seeing several facebook posts in my newsfeed about the delicious holiday treats many of my friends were baking, I felt inspired to do some holiday baking of my own. I get bored easily in the kitchen so I enjoy experimenting. Sometimes the experiments are a total flop like the vegan pumpkin fudge I tried making this afternoon. While the taste was yummy, it was a sticky gooey mess. Though it might make a fun edible finger paint for the kidlets?

While the fudge was a flop, the Chocolate Cupcakes with Vanilla Peppermint Frosting turned out kind of amazing! In fact even my hubby who doesn’t particularly like sweets (how is that possible?!?) enjoyed them. I decorated them with crushed candy canes and mini vegan chocolate chips. Honestly though you could forgo this step and they would still be delicious…I was just feeling extra festive! 🙂 Also for fun I juiced a few cherries and added the juice to my frosting (trying to avoid chemical dyes). This resulted in a light pink color, but pure white frosting is just as pretty!

A quick note on vegan baking: I used to struggle with getting vegan baked goods to have a nice, fluffy texture. However after several failed attempts, I found baking soda and apple cider vinegar to be the most successful egg substitute.

Cupcake Ingredients:

  • 2 cups of flour
  • 3/4 cup of sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 tablespoon apple cider vinegar
  • 1.5 cups of coconut milk
  • 1 teaspoon vanilla extract
  • 1/2 cup liquid coconut oil

Cupcake Directions:

1. Preheat oven to 350 degrees

2. Mix dry ingredients in a bowl. Set aside.

3. Whisk together vinegar, milk, vanilla, and coconut oil.

4. Add wet ingredients to dry ingredients. Stir together until well blended.

5. Pour batter into cupcake tins and bake for approximately 20 minutes.

Frosting Ingredients:

  • 2 cups of powdered sugar
  • 2 tablespoons of soft coconut oil (not too warm and not liquid)
  • 2 – 3 tablespoons coconut milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon peppermint extract

Frosting Directions:

1. Mix all ingredients together with an electric mixer until desired texture. Start with 2 tablespoons of milk and add more as needed. It usually takes a few minutes of mixing to get a nice, creamy frosting.

Be sure to wait for cupcakes to completely cool before frosting!


What is your favorite holiday treat to make? Any fun traditions to share? 🙂

– Sarah