Not-too-sweet muffins with a few simple swirls of cinnamon throughout. Just like a warm comforting cinnamon roll in muffin form!
Aren’t these muffins adorable? They look like exactly like a cinnamon roll transformed into a muffin. Instead of waiting for a yeast dough to proof and rise, these quickbread muffins are quick and no fuss, which means you get to eat them sooner!
I have to admit, I’m not the first person to think of these. I saw pictures online and decided I had to make them and also put my own spin on them. These muffins can very easily be made vegan. You can also add a cream cheese frosting, but I decided to opt out and keep them vegan.
Instead of just having a little swirl of cinnamon on top, I decided to add one in the middle so it would be more like eating an actual cinnamon roll. I also altered the recipe a little bit to make these more suitable as a grab and go breakfast or snack. They’re fluffy, cinnamon-y, and not too sweet. Since they’re in the wrapper, these muffins are also super portable!
Today’s post is a little different. Instead of a recipe, I’m going to be testing different brands of vegan cream cheese.
Cream cheese is amazing. I love it SO much. It can be used for cheesecake, frosting, muffins, anything really. But it can’t be used for vegans. There are some recipes out there for vegan cheesecakes using cashews, but I have to say that they don’t have the true creaminess and tang that I love about cream cheese. I wanted to conduct a taste test to see which brand of vegan cream cheese was the best.
A little disclaimer: I purchased all of these cream cheeses with my own money. All opinions are my own.
I bought loads of vegan cream cheese, and got to work. I’m not vegan, but I called up a friend who is so we could have different perspectives on this. We tried to cream cheese by itself, and on toast. We rated it in terms of look, smell, taste, and texture.
Fluffy coffee cupcakes with a condensed milk frosting, built to match the components of a Vietnamese coffee.
Vietnamese coffee is one of my favorite coffees ever. The coffee itself is quite strong and bitter, so they use condensed milk to act as the cream and sugar, and it is SO GOOD. Especially, on a hot summer day, Vietnamese coffee is the perfect drink.
I wanted to recreate cupcakes that captured Vietnamese Coffee. These cupcakes have a strong coffee flavor, and the frosting isn’t too sweet, is creamy, and easy to pipe.
Perfect, chewy caramels that we all know and love with a twist of added cinnamon for spice and warmth.
My mom loves caramels. They’re one of her favorite desserts. I can see why, as they’re chewy, soft, and have a complex flavor of burnt sugar.
I love classic chewy caramels. I’ve made them several times and wanted to change things up. I was searching for ways to mix up a recipe for caramels, and I stumbled upon one that used cinnamon oil. I loved the idea! The complexity of caramel and the warmth of cinnamon seemed like a perfect combination.
Chewy cookies that taste like banana bread, with walnuts and chocolate in every bite!
I love banana bread. I love chewy cookies. I wanted to combine them into one.
If you’ve seen last week’s post, then I can tell you that the inspiration for these cookies comes from there. One of my favorite flavors from Sugar Mama Desserts is there banana walnut chocolate. It’s a roasted banana ice cream with walnuts and chocolate chips dropped in. It tastes like banana bread in ice cream form, so I wanted to make a banana bread in cookie form.
Sugar Mama Desserts gave me ice cream to make this post. All opinions expressed are my own.
Sugar Mama Desserts is an ice cream stand at the Sunnyvale Farmer’s Market (every Saturday) serving up homestyle ice cream. They are also at the Cambrian Park Farmer’s Market for part of the year.
Sugar Mama Desserts has over 50 different flavors, but they only bring 4-6 at a time. Each week, there are different flavors. Some are classic, such as fresh strawberry or vanilla bean, while others are more fun and unique, such as saffron rosewater pistachio, roasted banana walnut chocolate chip, or honey lavender blueberry. All her ice creams are egg free and she has dairy free sorbets as well as a warm dairy free tapioca pudding during the winter months.
Soft blondies spiced with the flavors of chai black tea and an extra boost of cinnamon. Warming flavors with an extra crackly layer of cinnamon sugar on top.
Blondies! I love blondies so much. They are basically like cookie dough baked into bars. All the texture of cookies without the trouble of chilling and rolling into balls.
These blondies are spiced with chai tea and extra cinnamon. The combination of ginger, cardamom, black pepper, and cinnamon make these blondies irresistible. A layer of cinnamon and sugar is also sprinkled on top before they go in the oven, so it bakes up like a crackly thin layer, making these chai snickerdoodle blondies a combination of crispy and soft.
Instead of bits of cookie dough dropped in vanilla ice cream, I’ve given you actual cookie dough ice cream. It’s just cookie dough that’s been turned into ice cream form!
I love cookie dough. I love cookie dough ice cream. Who can’t resist taking off chunks of cookie dough while they’re baking cookies? It’s sweet, you can feel the sugar granules, the texture is doughy, and it has a taste you can’t get after the cookie is baked.
I just might like cookie dough more than actual cookies.
I was never truly pleased with what people call cookie dough ice cream. It’s just vanilla ice cream with bits of cookie dough dropped in it. I wanted an ACTUAL cookie dough ice cream, one that was basically like eating a frozen creamy form of cookie dough. So, I decided to make my own.
Soft, puffy cookies with a thick layer of tart strawberry lemonade frosting reminiscent of a classic grocery store cookie. Plus, they’re vegan! suitable for all those dairy and egg allergies in your life.
COOKIES! My vegan and non vegan friends alike enjoyed these. They are soft and cakey with real strawberry and lemon in the frosting. Unlike the actual Lofthouse sugar cookies, these are not tooth-achingly sweet, which means you can eat more.
I used to hate those Lofthouse sugar cookies. They were always way too sweet and had way too much frosting. I would try to just eat the cookie, then make a mess with the frosting I didn’t want.
I don’t know why but years later, I found myself missing those sugary cookies. However, instead of going to buy some, I was inspired to make my own version of them.
I knew from the start that I wanted to make them vegan, so that all my friends could enjoy them. However, there were a couple of substitutions I had to make (I’m considering making a vegan baking guide!)