Vegan Dirt Cake

                                      

INGREDIENTS

• 2 cups unsweetened vanilla almond or soy milk
• 1/3 cup sugar
• 3 Tbsp cornstarch
• 1 cup + 3 Tbsp powdered sugar, divided
• 8 ounces vegan cream cheese (such as Tofutti)
• 1 can full fat coconut milk, chilled overnight (Thai Kitchen brand is best)
• 1 16.6 ounce pack of Oreos (double stuff or regular)

INSTRUCTIONS

1. First make sure your coconut milk has been chilling in the fridge overnight or at least 8 hours. This will allow it to harden enough to whip into whipped cream.
2. Prepare pudding by adding cornstarch and sugar to a small saucepan and whisking in almond or soy milk to avoid clumps. Cook over medium heat until it thickened and bubbling, stirring frequently. Then reduce heat to low and cook for 4-6 more minutes, using a rubber spatula to scrap the sides and bottom almost constantly. Once it appears “jiggly” and a visible ribbon forms when you drizzle some over the top with your spatula, remove from heat and let cool 10 minutes. Then transfer to a glass or ceramic bowl and cover with plastic wrap. Refrigerate until set – 2-3 hours. At the same time, place a glass bowl in the freezer for your coconut whipped cream.
3. When your pudding is almost set, whip your coconut whipped cream. Remove can from fridge, being careful not to shake or turn it and remove top. Gently scoop out the top hardened “cream” into the chilled bowl, leaving the liquid watery part behind. You can use this for smoothies or in baking, if you wish. Otherwise discard it.
4. Use a handheld mixer to whip the coconut cream until it begins to look like whipped cream – about minute. Then add 3 Tbsp powdered sugar. Beat again until light and airy – about 2-3 minutes. Set in fridge.
5. In a separate bowl whip the “cream cheese” until light and airy, then add in the remaining 1 cup powdered sugar 1/4 cup at a time. By this time the pudding should be set. Add this to the cream cheese mixture and beat until well combined. Next fold in coconut whipped cream until incorporated. Set in fridge.
6. In the meantime, pulverize your Oreos in a food processor or with a rolling pin and plastic bag.
7. Spread half of the crumbs on the bottom of a 9×13 and tap on the counter to settle. Then pour over your cream mixture (see gif photo), and smooth with a spoon.
8. Top with the other half of the crumbs and chill in the refrigerator for 6-8 hours or overnight. You can also freeze this for more of an ice-box texture, which I did for photos. However, I prefer the refrigerator chilled-version because it’s softer and not icy. Will keep in the fridge for several days, or in the freezer for a couple weeks.

NOTES

* Freeze cake if you prefer more of an icebox-type texture. Otherwise, just chill in the fridge for 6-8 hours until completely set and chilled. If you freeze it you can slice it more into squares. If you refrigerate it, it’s more of a scooping situation. Either way is delicious, but I prefer the taste/texture when it’s refrigerated and not frozen.
* Vegan pudding recipe heavily adapted from vegetarianabout.com

NUTRITION INFORMATION

Serving size: 1 slice of 9 Calories: 439 Fat: 21 g Saturated fat: 10 g Carbohydrates: 57 g Sugar: 39 g Sodium: 454 mg Fiber: 3 g Protein: 5 g

 

Crock Pot Bacon Cheeseburger Dip

Ingredients
8 slices of Bacon
1/2 pound ground beef
1 package cream cheese, cubed
1 package shredded American Cheese blend, 8oz
1 can Rotel Diced Tomatoes and Green Chilis
2 medium red bell peppers, cut into strips
Your favorite chips

Directions
1. Cook bacon over medium heat until crisp, drain on paper towels, crumble bacon, reserve 2 tbsp for garnish
2. Cook beef over medium heat for 5-7 minutes, stirring occasionally until cooked, drain and return to pan
3. Reduce heat to low, stir in cream cheese, shredded cheese, Ro-Tel and crumbled bacon until well mixed and cheese starts to melt
4. Pour into crock pot, cover and cook on low for 2-3 hours, check every hour to make sure sides are not too hot
5. Sprinkle with reserved bacon for garnish, keep on low
6. Serve with bell pepper strips and bagel chips

Magic Cookie Bars

Ingredients:

• 2 cups Ghirardelli Semi-Sweet Chocolate Chips
• 1/2 cup butter or margarine
• 1 1/2 cups graham cracker crumbs
• 14 fluid ounces sweetened condensed milk (NOT evaporated milk)
• 1 1/3 cups flaked coconut
• 1 cup chopped nuts

Instructions:

Preheat oven to 350°F (325°F for glass dish). In 13" x 9" baking pan, melt butter in oven. Sprinkle crumbs over butter; pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork. Bake 25 minutes or until lightly browned.

Cool. Chill if desired. Cut into bars. Store covered at room temperature.

Pumpkin Dessert Bars

Ingredients:

• 1-3/4 cups graham cracker crumbs
• 1-1/3 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar, divided
• 1/2 cup butter, melted
• 1 package (8 ounces) cream cheese, softened
• 5 eggs
• 1 can (15 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1/2 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 envelope unflavored gelatin
• 1/4 cup cold water
• Whipped topping and ground nutmeg, optional

Instructions:

1. In a small bowl, combine graham cracker crumbs and 1/3 cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
2. In a small bowl, beat cream cheese and 2/3 cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
3. Meanwhile, separate remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
5. In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
6. Fold into pumpkin mixture; spread evenly over cream cheese layer. Cover and refrigerate for 4 hours or until set. Garnish with whipped topping and nutmeg if desired. Yield: 15 servings.