Jun 29

vegan perfume giveaway!

 UPDATE: This giveaway is now closed

Sweet Anthem Handmade Perfumes has launched four new fragrances for the summer and because I love you all more than I love cookie dough chunks floating in brownie batter, I’m giving away a $25 gift certificate to Sweet Anthem to one soon-to-be-awesome-smelling reader.

The gift certificate can be used for anything in Sweet Anthem’s online shop, or if you’re lucky enough to be hanging out in Seattle, you can walk right into the shop and spend your dough in person.

To enter, simply leave a comment on this post telling me what your summer plans are (or winter plans! Hi Southern Hemisphere friends!) up until midnight EST on Friday, July 6.

Sweet Anthem Handmade Perfumes

If it takes a few hours for your comment to post, don’t fret. Moose and I are out of town, breathing mountain air and admiring grizzly bears (from afar), and it might take me longer than usual to approve comments.



This giveaway is sponsored by me, your cake-loving BFF. Sweet Anthem Handmade Perfumes did not pay me to pimp their perfume.

Jun 22

chicken-less stuffed baked potatoes

Moose and I will be out of town for the next 11 days and we’ll be very busy doing a whole lot of nothing. There will be heaps of vegan food, none of which I will be making myself. There will be swimming and maybe a little bit of napping. A fire pit will be involved at some point.

But wait! Don’t stay away from this blog for 11 days! Because next Friday I’ll be back with a giveaway! You can’t eat it (I mean you physically can, but um, please don’t) but it’s vegan and it’s wonderful. I promise. Come back, okay?

And in the meantime, look at this stuffed potato stuffed with good stuff that’s been combined with other good stuff.

My photos show three potatoes, but please note that this recipe is for four potatoes, not three. I had a lot of the filling left over in the end and I realized I could have used four potatoes instead of just three.

Chicken-less Stuffed Baked Potatoes
Recipe adapted from Cooking in Sens
Serves 4
Printable recipe


  • 4 Russet potatoes
  • 1/2 cup chopped onion
  • 2 garlic cloves, chopped
  • 1/2 cup chopped bell pepper (I used orange)
  • 2 tablespoons Earth Balance Natural Buttery Spread or another vegan butter substitute
  • 1 1/2 tablespoons tomato paste
  • 1 1/2 tablespoons water
  • 8 ounces vegan “chicken” strips, chopped into 1/2″ pieces. I used Trader Joe’s Chicken-less Strips
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon chili powder
  • 3/4 cup Daiya Cheddar Style Shreds
  • 1/2 cup vegan sour cream


Preheat your oven to 375 degrees Fahrenheit.

Bake the potatoes in a microwave and let cool completely.

Saute the chopped onion, garlic, bell pepper and Earth Balance in a skillet until soft, 4-5 minutes.

In a small bowl, stir together the tomato paste and 1 1/2 tablespoons of water. Set aside.

In a large bowl, stir together the fake chicken, parsley, oregano, sea salt, pepper, chili powder, tomato/water mixture and 1/2 cup of cheddar.

Stir in the onions and bell pepper.

Cut a thin strip in the top of each potato, roughly 1/2″ wide.

Use a spoon or melon baller to scoop out the insides of each potato and add it to the chicken mixture.

Stir the potato into the chicken mixture until fully combined.

Spoon the mixture back inside each potato, stacking the remaining mixture on the top.

Sprinkle the tops of the potatoes with the remaining 1/4 cup of cheddar.

Place the potatoes in a baking pan

and bake for 20 minutes.

Remove from the oven

and serve. Add an extra dollop of vegan sour cream on top if that’s your thing.

See you later, sweaty NYC subway platforms. Until next time, work cubicle where I spend all day tackling non-food related tasks. Bye for now, upstairs neighbor who practices opera singing with more frequency than I’ve ever practiced anything in my entire life.

Harrison wants to go with us

Court Kitty can’t get rid of us fast enough

and Sebastian just wants to sleep

They probably won’t even notice we’re gone.

Jun 14

banana pudding milkshake

Hi. It’s me and I’m here with an announcement. I have accidentally created a milkshake that tastes exactly like banana pudding.

*insert two minute pause to allow time for the standing ovation that you are surely giving me right now*

Oh wait, what’s that? You think banana pudding is disgusting? Well I think you’re disgusting.


But seriously, do you think that? Because if so this milkshake might just convince you to give the ol’ banana pudding another try.

I wasn’t trying to make a banana pudding milkshake. I was trying to make a cookie milkshake, which is awesome but not nearly as awesome as realizing that when you put Biscoff Cookies, vanilla ice cream, vanilla soy milk, Biscoff Spread and a banana together it tastes like your favorite dessert of ALL TIME!

And by “your favorite dessert” I mean my favorite dessert. And by “dessert” I actually mean meal, because I could eat the stuff for breakfast, brunch, lunch, lupper, dinner, snack, midnight snack, etc.

So here’s a cookie milkshake that tastes like banana pudding! Now if I can just come up with an actual vegan banana pudding recipe…


Banana Pudding Milkshake
Serves 1-2
Printable recipe


  • 4 Biscoff Cookies, crumbled
  • 1/2 cup vanilla soy milk
  • 1 cup vanilla soy ice cream
  • 1 tablespoon Biscoff Spread
  • 1/2 chopped banana (NOT frozen)

Save one of the crumbled cookies for topping the milkshake.
Place all other ingredients in a blender.


Sprinkle some extra cookies on top, do a quick happy dance, and drink.

Now do a longer, more intense happy dance incorporating intermediate level gymnastics until you find yourself so exhausted that you have no choice but to snuggle up with your favorite rolling pin and take a nap.


NOTE: The images in this post show Trader Joe’s Speculoos cookies, but those have been confirmed as not vegan, since the sugar used is processed through bone char. Total bummer.


Jun 07

coconut pineapple loaf cake

This cake is a loaf. This loaf is a cake. This loaf of a cake smells like a beach vacation baking in your oven.

It wouldn’t be a terrible idea to throw a little rum into the batter. Or would it? I’m not sure. I’ll try that next time around and I’ll let you know. Maybe just sip a glass of rum as you stir the batter and fantasize about steel drums, hammocks and ocean breezes.

Beach vacation, I want you.

Brooklyn, please try to be more beach vacation-like.


Coconut Pineapple Loaf Cake
Recipe adapted from Martha Stewart
Serves 10
Printable recipe


  • 1 1/2 cups sweetened shredded coconut
  • 1 cup vegan refined sugar
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 1/2 cup vegan vanilla yogurt
  • 1 cup vegan sour cream
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 20 ounce can pineapple, drained very well (if you use sliced pineapple, cut the slices into 1/2″ pieces)
  • 2 teaspoons distilled white vinegar

Preheat your oven to 350 degrees Fahrenheit.
Spread the coconut onto a baking pan

and bake for 6 minutes, stirring once. Keep a close eye on it. As soon as it browns, remove it from the oven.

In a large bowl, mix together the Earth Balance and sugar with a hand mixer. Add in the yogurt and sour cream.

In a separate bowl, whisk together the flour, baking soda and sea salt.

Add the wet ingredients to the dry ingredients and mix until fully combined.

Stir in the pineapple and 1 cup of the shredded coconut.

Stir in the distilled white vinegar.

Spread the batter into a loaf pan.

Sprinkle the remaining 1/2 cup of coconut on top.

Bake for 60-70 minutes total, removing the cake at the 30 minute point and covering the loaf pan with aluminum foil. Don’t skip this step, it will keep the coconut from burning to a crisp.

The cake is done when a toothpick can be inserted and removed cleanly.

Allow the cake to cool before slicing.

Wrap up a few slices, toss them in your bag and invite me to go to the beach with you. Please?

Jun 01

chocolate potato cake with chocolate ganache

My One Green Planet recipe for the month of June is this Chocolate Potato Cake with Chocolate Ganache. I made this same cake last year but with a raspberry preserve frosting. This time around I added more chocolate to the chocolate with the chocolate and the chocolate on top of chocolate chocolate chocolate.

All of that chocolate is for you, Mom.

Yeah, hi. It’s me, your daughter. I see you there, reading this blog.

Okay stop looking over your shoulder, I don’t ACTUALLY see you right now. But I know you’re reading because you tell me that you read this blog.

Won’t it be embarrassing for you if you never ever bring this up and so I know that when you say you’re reading the blog, you’re actually wrapped up in a blanket watching The Real Housewives of NJ/GA/NY/Californiatowns instead?

I know that’s not going to happen. That’s why I made this cake for you even though we are miles and miles apart. And then I ate it and I thought about how much you’d like it. But I couldn’t share any of it with you, you see. Because of the miles and miles.

So here’s a picture of a cake that I knew you’d like that I will make for you in the future. I promise.

Also, please tell Dad I love him and he can have some future cake, too.