Amazing Peanut Butter Pie

Amazing Peanut Butter Pie

“Amazing Peanut Butter Pie”

This is a guest post by Tofutti super fan Hanki.

Ingredients:

For the Filling:

1 package of Tofutti Better Than Cream Cheese, softened
1 cup of creamy peanut butter
1 cup of sugar (can be made sugar-free, or add sugar to your liking – or substitute Stevia, or 3/4 cup of agave nectar)
1 Tbsp. of margarine
1 tsp. vanilla
1 cup of vegan whipped cream topping
Chocolate syrup for garnish on top (optional)

For the Crust:

Prepackaged vegan chocolate brownie mix

Directions:

Prepare brownie mix and spread into a 9 x 13″ pan and bake. Let cool.

Beat Tofutti Better Than Cream Cheese, peanut butter, sugar, margarine, and vanilla together. Whip the cream separately until stiff. Then fold the two mixtures together.

Spread combined mixture on top of the brownie layer.

It’s fun if you squiggle chocolate syrup over the top and then use a knife and lightly go over the syrup until it looks pretty to you.

Freeze until ready to serve. This recipe makes enough for one 9 x 13″ pan. Take out of freezer about 15 minutes before serving.

All of us here at Tofutti thank Hanki for sharing her wonderful recipe. You did great!

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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Chocolate vegan cheesecake

Chocolate vegan cheesecake Cheesecake is a New York institution, but you don’t have to live in the city to enjoy a good slice — and it’s okay if you’re vegan too! Veggie Galaxy has a dynamite recipe for a “Vegan Chocolate Cheesecake.” It looks ooegy-gooey good and its loaded with chocolate.

The recipe calls for three wonderful cups of chocolate, plus stuff like crumbled graham crackers, cane sugar, vegan butter, coconut milk, vanilla extract, and a big helping of Tofutti Better Than Cream Cheese.

Follow the directions carefully, they’re simple enough, but just make sure you get it right, that way you can start enjoying this awesome chocolate vegan cheesecake as soon as possible. Yum!

Can’t get enough chocolate? Give these Vegan Chocolate Cupcakes with Swirled Peppermint Frosting a whirl.

Via Veggie Galaxy.

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Vegan Tiramisu Cup Cakes

Vegan Tiramisu Cup CakesTiramisu is a traditional Italian dessert made with coffee, ladyfinger cookies, eggs, and—wait! Eggs are a no-no if you’re vegan, so that rules out Tiramisu…or does it? The residents of Motley Manor have a recipe for “Tiramisu Cup Cakes” that is completely vegan, and topped with a Tofutti Better Than Cream Cheese icing. Very, very cool!

To whip up this vegan tiramisu, you’ll need ingredients like milled flax seeds, vegan margarine, caster sugar, plain flour, salt, baking powder, cider vinegar, strong coffee, brandy or rum, Tofutti Better Than Cream Cheese, cocoa powder, and other yummy stuff.

The “assembly,” as the Manor’s residents put it, is actually pretty easy. Mix the ingredients, bake the cakes, cut the cakes, stuff with coffee mixture, and top with icing – but double check with the experts before you bake.

Nice work, Manor people!

And give these recipes a try too, both are made with Tofutti Better Than Cream Cheese: Peanut Butter Fluff Pie and Vegan Pumpkin Bundt Cake.

Via Motley Manor.

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Chocolate Chip Cannoli

Chocolate Chip Cannoli

“Chocolate Chip Cannoli”

Ingredients:

Cannoli Shells:

4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons vegan butter, softened
Egg replacer (enough for 2 egg yolks)
3/4 cup white wine
olive oil (for frying)

Ingredients:

Cannoli Filling:

4 cups Tofutti Better Than Ricotta Cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/4 cup vegan chocolate chips

Directions:

To make the shells, mix the flour, salt and sugar in a bowl. Add in the vegan butter. Slowly add in the egg replacer and stir with a fork. Stir in wine slowly, until dough starts to form.

Form a ball with the dough and let it stand for 30 minutes. Flour a surface well, and roll out dough. Using a drinking glass rim (or round cookie cutter), cut out circles from the flattened dough. Roll each circle around a metal cannoli tube, making sure to overlap at the top to connect.

Fry each shell (with cannoli tube still inside) in olive oil for about one minute each, making sure they brown on all sides. Remove from oil and drain shells.

Let cool before removing the metal tubes. After removing the tubes, let the shells completely cool. Combine the Tofutti Better Than Ricotta Cheese, powdered sugar, and vanilla extract until blended. Stir in vegan chocolate chips, gently. Chill the filling for about 30 minutes before filling shells.

Top with shaved vegan chocolate!

Created exclusively for Tofutti Brands, Inc. by Katherine Bartlett.

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Vegan Chocolate Cupcakes with Swirled Peppermint Frosting

Vegan Chocolate Cupcakes with Swirled Peppermint Frosting

This is a guest post by Cheryl from The Stylist Quo.

“Vegan Chocolate Cupcakes with Swirled Peppermint Frosting”

These vegan chocolate cupcakes with swirled peppermint frosting are pure Christmas in a paper liner, the total essence of festivity. They start with the most perfect, moist, and rich chocolate cupcake you’ve ever had – vegan or otherwise – and finish with a creamy frosting, fortified with a hint of tanginess from some Tofutti Better Than Cream Cheese which marries oh-so-beautifully with an elegant coolness from the peppermint. The Tofutti cream cheese really provides a creaminess that vegan cupcakes are usually missing, without tasting too much like cream cheese frosting. As a bonus, it keeps the frosting a pure white, which works beautifully with a peppermint theme. Sure, vegan chocolate cupcakes with peppermint frosting are delicious. But, vegan chocolate cupcakes with swirled peppermint frosting are delicious and quite possibly the cutest things ever!

Inspired by traditional candy canes, this frosting is quite easy and requires no extra fancy-schmancy equipment. To swirl the frosting, tint about 1/4 of the batch of frosting a deep red, using vegan food coloring. Then, spoon about 3 parts white frosting into a gallon resealable bag, focusing on filling one corner, or a plastic pastry bag. Do the same with about 1 part red frosting. Don’t overfill, or you’ll have a mess on your hands! Cut off the corners of the plastic bags, keeping the white frosting “tip” about 1/2″ wide, whereas the red frosting “tip” should be about half of that. Ultimately, there’s no real science here, just go with what feels and looks right! Once your plastic bags are filled and the ends have been cut, place both frosting bags inside another plastic gallon bag or piping bag. They should be positioned exactly next to one another, or you’ll have blotchy all-white or all-red frosting. Once the plastic bags are in position, cut off the tip of the outside bag, about 1/2″ to 3/4″, or however thick you’d like your swirl to be! I used plastic bags so I could see the placement of the bags and keep an eye on them throughout the process. Pipe a couple strips on wax paper to test before going all out on your cupcakes. You can also totally skip this swirling part, and the cupcakes will still be insanely delicious, I promise.

(Cupcake recipe adapted from “Vegan Cupcakes Take Over the World”.)

Ingredients:

Cupcakes:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Tofutti Peppermint Frosting:

8 oz. Tofutti Better Than Cream Cheese, room temperature
8 oz. vegetable shortening, room temperature
4-5 cups powdered sugar
1 teaspoon peppermint extract
non-dairy milk, if needed, to thin
vegan red food coloring

Directions:

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.

2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).

3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

4. For frosting: beat together cream cheese and shortening using the whisk attachment of a stand-mixer or handheld electric mixer. Add in powdered sugar, one cup at a time, until desired consistency. The frosting should be fairly thick but not stiff. Add in peppermint extract and beat to combine. If not swirling, skip to step 7.

5. To create swirled look: Set aside 3/4 of the frosting. Add in red food coloring, drop by drop, and beat to combine, until frosting is a bright, vibrant red. Chill both frostings, if necessary, for a better piping consistency.

6. Spoon 3 parts white frosting into a plastic gallon Ziploc bag or piping bag; spoon 1 part red frosting into a plastic gallon Ziploc bag or piping bag. Cut off the tip of the white bag to be about 1/2″ wide; cut off the tip of the red bag to be about 1/4″ wide. Place both bags next to one another in another plastic bag and cut off the tip of this bag to be about 1/2″ wide, or slightly wider, depending on how thick you would like your swirl. Pipe a test strip on waxed paper to ensure correct placement of bags.

7. Pipe a swirl on the top of the cooled cupcake, starting with the outer edge. Will keep in the fridge up to a week.

Makes 12.

For more photos and behind-the-scenes style and process shots, visit Cheryl at www.thestylistquo.com

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

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