Chocolate Hazelnut Spread

Another great find! This was so easy and absolutely delicious!


The BEST Chocolate Cake Ever!!

Seriously. And it just HAPPENS to be vegan.

I can’t take credit for it but here is every thing you need to know. My personal edits to the recipe are in parenthesis:


Memories of Cookie ~ Around 1962 we moved into a wonderful old farmhouse that was built circa 1691 by a New England whaling captain, named Crane. It was a magical place for a child, and we had some good neighbors by the name of Lane. Mrs. Lane gave Cookie this recipe for a Depression Era chocolate cake, and Cookie never baked a different chocolate recipe since that day. Me either. This cake is rich and dark, not too sweet and is totally dairy free, which means my Vegan daughter makes it, too. It’s even a great cake to take to school for science projects because it causes a chemical eruption if not whipped together fast enough!

I’ve used this recipe for the foundation of many different cakes, including my award winning chocolate raspberry cake. (Those of you who have been to one of my Christmas parties know the cake I’m talking about!) Cookie made this cake so many times through the years, she often didn’t even bother with getting the recipe card out of the box. She knew it by heart. So do I, and once your family tastes this wondrous confection, they’ll have you memorizing it, too!

Preheat Oven 350 F
Butter and flour WELL your baking pan(s)
(Cookie NOTE: If you don’t butter and flour your pans well, this cake will fall apart on you when you try to get it out of the pan. I often just bake it in a large pan and serve it right from there.)

Put the following in a sifter and sift together:
3 Cups Flour        (I’ve used GF flour and it was still quite good!)                                 

2 Cups Sugar (I use organic vegan sugar)

2 Teas. Baking Soda

1 Teas. Salt

6 Heaping Tablespoons of Hershey’s Cocoa (I don’t do Hershey’s. Use your favorite organic brand)

Sift all dry ingredients into large bowl. Make 2 holes in the dry mixture. To each hole add one of:
3/4 Cup Veg. Oil (I use coconut oil)

2 Tablespoons White Vinegar

QUICKLY pour 2 Cups water over all, and beat 350 strokes.

Pour into prepared pans. Bake for 30 to 35 minutes, or until straw tests done. Cool on bake racks. Run a knife along the edge of pan before trying to remove cake from pan. If the cake will not come out right away, leave upside down for a few minutes.

Frost with your favorite frosting.


SOOOOOOOOO delicious! Happy baking!

Peachy Green


I love peaches. So I decided to whip up a quick smoothie with the one peach we had left in our fruit bowl. Peachy Green is just one banana peeled and sliced, one pitted peach, a generous handful of fresh spinach, and about 1/4-1/2 cup of water. Blend in your VitaMix, or other blender, until smooth. May add ice for texture.



Gluten-free Veggie Pot Pie

I adapted a recipe I found here. I love her site. We were having guests over that are sensitive to gluten, so I made two gluten-free casserole “pot pies”. Here’s what I did:

Veggie Filling:
2 bags petite peas, organic (frozen)
4 large carrots, or 6 small, diced
2 small potatoes, peeled/diced (I used a sweet white yam, and a sweet potato)
1 zucchini, sliced and quartered


Cashew Base:
1 cup water
2 packages of cashews (the bag in the photo says “roasted and salted”, but the ones I used were raw)
1 clove garlic
sea salt to taste


4 C Bob’s Red Mill GF Flour
1 cup virgin coconut oil
1 tsp salt
4 tsp baking powder
juice of 1 lemon
16-20 Tbsp warm water

I made two casserole dishes full of this, so you may need to adjust based on your dish size.


1. Preheat oven to 350 degrees.

2. Add your cashews, 2 packages before they are soaked (see photo above) to a large bowl and cover with very hot water. The hottest setting on your tap. (note: If you have time and plan ahead, soak the cashews for even longer – 4+ hours is great. This will help ease the blending process just a bit. This is advised if you are not using a high speed blender.)

3. Prep all your veggies. Steam the carrots and potatoes until just tender, 10-20 minutes.


4. Drain your cashews and add the soaked cashews to your blender. Add the water, garlic, and salt. Blend from low to high until smooth and creamy. This may take a minute or so. Set aside. (Adjust salt if desired.) Mine looked like this:


6. When potatoes and carrots are finished steaming, put them, along with chopped zucchini and frozen peas, in a big bowl or pot.

7. Pour the sauce over top the veggies and toss until all the veggies are well coated.

8. Pour the veggie filling into your pot pie serving/baking dish. Set aside.

9. Quickly mix up your dry ingredients for your crust. Then using your hands, mash in the coconut oil. Then one tablespoon at a time, add in the water. Mixing with every few spoonfuls. Keep adding until your dough in kneadable yet still moist. When this occurs, take half of the dough, knead a bit then press out on a cookie sheet. (I started rolling mine out on the counter and quickly realized it was NOT going to work!) Do the same with the other half (remember, this is for two casserole dishes). It looks like this on the cookie sheet:


10. Use one cookie sheet per casserole dish. Once dough is pressed out, flip the cookie sheet over on top of the casserole dish. It’ll look something like this:


I was a bit skeptical. But, onward!

10. Bake at 350 degrees for 40 minutes. Serve after about 20 minutes of cooling. Store in fridge and reheat as needed. Eat within 3 days.

Here is what the finished product looked like:



And here’s what it looked like in the end:


So, clearly it was absolutely delicious! And extremely filling. I took a size portion that is pretty normal for me, and I could only eat about half of it. So, maybe only one casserole dish next time!