Posts Tagged baking

Oh my, Vegan Scones!

I’m sure a lot of people who stumble upon this site have visited  Well, for a little while now Kath has been in search of the perfect scone!  Reading about her scone experiments really made me want to make some!  Today on her site, someone posted a Scone recipe from  Out of curiosity, I checked out the recipe and….. it was vegan!  I also had all the ingredients on hand so I knew I was destined to make them 😉

Hungry Girl’s Snazzy Blueberry Scones

I made a few slight modifications so my scones came out to 106 calories each.  The recipe was beyond easy to follow and you can check it out here!

Review: The blueberries gushed when you bit into the scone and exploded with flavor!  Just like the recipe states, these scones are warm and doughy.  They are not crumbly at all but the flavor is fantastic!  It has a slight sweet undertone and the blueberries are perfectly proportionate with the scones.  It yields four scones so I’ll definitely have a great snack for the next couple of days!

And finally, my scone!


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Mini Banana Oat Muffins!

Our baking bananas were starting to get really ripe so I decided to use them up and make some delicious muffins!

Mini Banana Oat Muffins


  • 124 g (1 cup) Whole Wheat Flour
  • 40 g (1/2 cup) Quick-Cooking oats
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbs milled flax seeds + 3 tbs water
  • 248 g (3 large) ripe bananas, mashed
  • 1/4 cup Splenda For Baking**
  • 1/3 cup Applesauce
  • 1/4 tsp cinnamon


  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients in a large bowl. 
  3. Line mini muffin pan with tins and lightly spray each with PAM.
  4. Fill up tins about 3/4 of the way.  I used 1 tbs for each muffin
  5. Bake for 9-11 minutes- check if done by inserting a toothpick.

Yields 30 Mini Muffins

  • Calories- 35.5 g
  • Fat- .33 g
  • Carbs- 7.5 g
  • Fiber- .43 g
  • Protein- .83

These muffins are so moist and are a great way to use up extra bananas!

** I usually hate splenda but I’ve had a sample of Baking Splenda forever and decided to cut down the sugar.  If you want to use normal sugar, replace the splenda with 1/2 cup sugar.

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Busy Baking

Whew, I just got done with baking my Vegan Staples!  It’s been awhile since I had to make them and I sort of forgot the work that goes into it!  I made Chickpea Cutlets and Black Bean Burgers from Veganomicon. 

chickpea cutlets.  I made them smaller this time around so I can put them into burgers and sandwiches. 

Black Bean Burgers.  I omitted the onions this time and added a squirt of lime juice to jazz things up.  They look really great, I can’t wait to try one!

After baking, I had Trader Joe’s lightly salted Apple Chips with some of my Pumpkin Hummus.

305 calories, 5 grams of protein, and 6 grams of fiber.

Aww man, It just started to pour down rain 😦

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Homemade SourDough Bread!

I was going to go to the gym this afternoon so I threw together a quick snack for some energy:

Roasted Red Pepper Hummus, Carrots, and Grapes.

140 calories, 3 grams of protein, and 3 grams of fiber.

However, despite the gloomy weather, the temperature was perfect!  So, I laced up my shoes and went running!  It was great to run again but my ankle is hurting me and I have a weird knot on the outside of my ankle.  It’s really tender and my parents want to take me to urgent care (i’ve had it for three days now) 😦

  • 3 miles running in 25:20
  • Ab Work
  • Free Weights

After working out, I finally got to have a slice of sourdough bread!

I’ve never had sourdough bread before and this loaf is crunchy on the outside and chewy on the inside.  I think I am in love!

My slice was just 86 calories and 2 grams of protein!

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Banana Cupcakes!

I am a little pressed for time so I’ll make this short and definitely sweet!

Banana Cupcakes with Peanut Buttercream Frosting!

Fresh out of the oven!

Both recipes are from VCTOTW.  I used the base of the Banana Split Cupcakes!

I had half of a cupcake already just to make sure they were ‘good’!

I’m off to Kath’s for a cookout!

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Chocolate Cupcakes with Peanut Buttercream Frosting!

To celebrate the blog’s one month anniversary, I made Chocolate Cupcakes with Peanut Buttercream Frosting from Vegan Cupcakes Take Over The World.  I took a lot of pictures and can you believe this is my first Vegan Cupcake-ever! 

Before frosting.

With Peanut Buttercream Frosting!

The chocolate and peanut butter combo was fantastic! The entire family enjoyed these, even my skeptical younger brother (he sniffed it a few times before deeming it worthy).

Here is my cupcake with a glass of Silk!

Sorry for the flood of photos, I’m sort of excited!  I’m blogging upstairs so I’m not tempted to eat another cupcake!  I didn’t do the calories for this dessert, I’m just enjoying it 🙂


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Pasta Night and a Berry Crisp

I’m so glad I have the next week of food preplanned, it was nice to make dinner and not worry about what to put into things!  On the menu tonight was one of my favorite foods… pasta!

Whole wheat pasta with oven baked zucchini and eggplant, Trader Joe’s Chickenless Strips, Cherry Tomatoes, lemon juice, s+p, and garlic!

My family had chips and dip with their dinner so I did have around 1/4 cup fresh avocado on the side!

Dinner was 445 calories, 30 grams of protein, and 14 grams of fiber.

For Dessert tonight, I made a Berry Crisp!  I used 1/8 cup oats, 1 tbs ww flour, 1/2 tbs light smart balance, 1/8 cup silk, and 1/2 cup of frozen berries!  I baked it for about 25 minutes at 375*

It was really good and only 152 calories, 5 grams of protein, and 5 grams of fiber!


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