Ooey Gooey Vegan S’mores Cheesecake Trifle

Ooey Gooey Vegan S'mores Cheesecake Trifle

This is a guest post by Lola from The Hippie Gypsy.

“Ooey Gooey S’mores Vegan Cheesecake Trifle”

Ingredients:

2 packages vegan marshmallows
2 containers Tofutti Better Than Cream Cheese
2 cans of coconut milk (refrigerated overnight or longer to separate)
1 cup powdered organic vegan sugar
1 squeeze bottle of vegan Breyer’s Hot Fudge Sauce
1 box of fudge brownie mix
2 cans of pureed pumpkin
1 box vegan chocolate cake mix
1 package of graham crackers

Directions:

1. Preheat your oven to 350 degrees.

2. Get out (2) medium mixing bowls.

3. Get 1 smaller pie pan and 1 regular sized cake pan.

4. Get out your trifle container.

5. Spray cake and pie pan with coconut oil spray or non-stick equivalent of canola oil.

6. Open cans of coconut milk and slowly remove top layer of coconut milk fat and leave coconut water at the bottom. Try to remove as little wet material as possible. Place in one mixing bowl with Tofutti Better Than Cream Cheese. Mix until combined well. Sift in powdered sugar with a sieve or squeeze sifter. I use a plastic sieve I got at the Chinese grocery store and it works great. No need for anything fancy! Place bowl of cream in refrigerator.

7. In second bowl prepare brownie mix with one can of pureed pumpkin. Combine the two until smooth. Place in Pie Pan.

8. In the second bowl (do not wipe) add cake mix and second can of pureed pumpkin. Combine well until smooth and place batter in cake pan.

Cooking:

1.Place both batters into oven. The cake will take approximately 30 minutes and the brownies will take approximately 50-55 minutes.

2.Take squeeze fudge and line the bottom of the trifle bowl. The cake will be going in the bottom and tends to be crumbly. This will give the appearance on the exterior glass of a neat chocolate line while also keeping the moisture of the cake in.

3. Next, cut or tear marshmallows in half. This will allow for them to be stuck to the glass and cake when layering.

4. When the cake comes out. Take the trifle bowl and press through to the bottom of the pan. This will create a circular indent. Most trifle bowls are smaller on the bottom than the top. That is why you place the cake and not brownie in the bottom. Cake will squish down and together so it will fit despite the slight size difference.

5.Flip the pan over on a wire rack to dislodge from pan and cool.

6. Once cool, tear away edges from the circular imprint and press down into the trifle bowl.

7. The fudge will make up for any imperfections. Feel free to add more fudge in a circle on top to finish the layer. Then place a few dots on top of the cake to prepare for marshmallows.

8. Press marshmallows up against the glass all around the bowl and then on top of the cake/fudge layer.

9. Take out a creme brulee style kitchen torch and brown the cake layers. Be careful lot to get too close the the glass. Not all glass is heat friendly.

10. Fill in holes between marshmallows with some fudge. Then crumble graham crackers on top. I used 1 package from a box. Approximately 8 sheets (you can reserve some for top layer if you want or just use more!).

11. Next place 1/3 of the cheesecake cream in the center of the crackers but try to avoid bringing the liquid too close to the edges.

12. Now add the brownie layer once it has been removed from the oven and cooled on a wire rack. You do not need to make a circular cut on this. Simply cut a triangular piece of brownie out of the “pie” and then it will allow for you to fold it into the trifle bowl by almost overlapping the edges where the cut was made.

13. Next add the rest of the cheesecake cream and decorate with marshmallows, fudge, and crumbled grahams. I like to line the edge again with marshmallows and place a dollop of fudge between for a nice finish on it.

14. Refrigerate overnight to settle. Serve cold. Enjoy!

Visit Lola at www.thehippiegypsy.com.

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

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Kosher chocolate pumpkin cupcakes

Kosher chocolate pumpkin cupcakesMixing pumpkin pie and chocolate might be the next big thing. Call it the next peanut butter & jelly! Gourmet Kosher Cooking has paired pumpkin pie goodness with rich cocoa powder to make these “Chocolate Pumpkin Cupcakes.” There’s some Tofutti Better Than Cream Cheese thrown into the mix too!

Now, Gourmet Kosher Cooking’s recipe isn’t vegan, it has eggs and whipped cream, but you can always try swapping out the eggs for an egg substitute and maybe come up with your vegan topping instead of whipped cream.

But the rest of the ingredients are vegan friendly: sugar, soymilk, vinegar, vegetable oil, canned pumpkin, salt, vanilla extract, flour, unsweetened cocoa powder, baking soda, baking powder, and for the frosting you’ll need 8 ounces of Tofutti Better Than Cream Cheese, pumpkin pie spice, more canned pumpkin, more vanilla, a pinch of salt, and some powdered sugar.

Then you just mix, stir, bake, and frost, and you’re already to enjoy these chocolate-pumpkin bits of awesomeness.

Via Gourmet Kosher Cooking.

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Vegan Red Velvet Cupcakes with Tofutti

vegan red velvet cupcakes with tofuttiRed velvet cake is all the rage these days. Add a little red food coloring and – BAM! – you’ve added a touch of class and flair to your chocolate cake. That’s why need to check out these “Vegan Red Velvet Cupcakes” Cheryl over at The Stylist Quo cooked up. They look classy, cool, and yummy!

To make these cheeky little devils, you need soy milk, apple cider vinegar, all-purpose flour, sugar, cocoa powder, baking soda, salt, canola oil, red food coloring, and almond, vanilla, and chocolate extract. Mix all that stuff together, bake, and top with Cheryl’s cream cheese frosting; which you can vegan-ize with Tofutti Better Than Cream Cheese. Thanks, Cheryl!

Still need more goodies to feed your sweet tooth? Try this “Vegan Carrot Pineapple Spice Cake” or a slice of “Peanut Butter Fluff Pie,” both are made with Tofutti Better Than Cream Cheese.

Via The Stylist Quo.

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Peanut Butter Fluff Pie

Peanut Butter Fluff Pie

This is a guest post by Sandra from Vegan Mother Hubbard.

Ingredients:

Crust:

36 vegan chocolate sandwich cookies
1/4 cup vegan butter, melted

Filling:

3/4 cup Tofutti Better Than Cream Cheese
1/2 cup creamy peanut butter
2 cups powdered sugar
3 cups vegan whipped cream

Garnish:

about 1/4-1/3 cup maple caramel sauce*
about 1/3 cup chopped, salted peanuts

Directions:

1. Preheat oven to 350 degrees.

2. Pulverize the cookies in a food processor, to create a fine crumb.

3. Stir the cookie crumbs and butter together. Press the mixture into a pie pan, to create
a crust.

4. Bake for 15 minutes.

5. While the crust is baking, combine the Tofutti Better Than Cream Cheese and peanut butter in a large bowl. Using an electric mixer, cream the ingredients until thoroughly combined and smooth.

6. Beat in the powdered sugar in 1/2 cup additions, combining completely, before the
next addition.

7. Gently fold in the whipped cream, 1 cup at a time, until you have a light, fluffy mixture.

8. Spread the filling into the completely cool crust. Refrigerate for at least an hour.

9. Put the caramel in a plastic sandwich bag. Cut off just a tiny bit of one corner. Gently
squeeze the caramel out, and drizzle over the chilled pie. Sprinkle with peanuts.

10.* To make the maple caramel sauce, substitute 1/2 cup maple syrup in place of 1/2 cup of the corn syrup in this recipe.

Visit Sandra at www.veganmotherhubbard.com.

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

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Want some vegan chocolate cake?

Want some vegan chocolate cake? If you’re a chocolate lover and a vegan, get a load of this cake by Diana, a.k.a. healthy.yogi.mama. It’s a Vegan Chocolate Cake. Yup, totally vegan and topped with a chocolate cream cheese frosting made, with Tofutti Better Than Cream Cheese.

To make this cake, you’re going to need sugar, raw cocoa, vanilla, non-dairy milk, applesauce, gluten-free or regular flour, and chocolate chips…the best part!

Sounds great, Diana!

Diana’s recipe calls for vegan sour cream too. A perfect place to use Tofutti Better Than Sour Cream, which just so happens to be vegan.

Tofutti Better Than Cream Cheese is great for baking. A lot of people use it for exactly that reason! Here’s two more Better Than Cream Cheese inspired recipes to try: Carrot Cake Cupcakes and Sandwich Cookie Delights.

Via healthy.yogi.mama.

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