Vegan Gingerbread Cookies

It’s impossible to work on other gingerbread-based recipes without learning to make your own gingerbread cookies. You can make them 100% vegan by using vegan butter and plant-based milk, in addition to other classic gingerbread cookie ingredients.

Gingerbread Cheesecake

Even if you’re the most avid fan of cheesecakes, we bet you’ve never tried one that looks like this. The delicious crust is filled with pecans, oats, and cranberries—but what makes this recipe so special are gingerbread cookie decorations you can use as a topping.

Gingerbread Loaf Cake

Continue your gingerbread cake adventures with this festive recipe. Gingerbread cookies are, once again, used as a topping, but this loaf cake wouldn’t be the same without its sugary glaze, reminiscent of gingerbread cookie icing, since it contains similar ingredients.

The post Christina Leopold is Sharing Delicious Gingerbread Recipes This Holiday Season appeared first on thedancingcucumber.com.

Apple pie is one of the ultimate fall desserts, and if you still haven’t consumed it in a frappe form—now’s the time to start.

Christina Leopold, the mastermind behind food blog Addicted to Dates, came up with a delicious recipe for this beverage, and she recommends combining it with caramel drizzle and using whipped cream as a topping.

Ingredients

Apple Pie Frappe⁣

• 2 cups vanilla soya milk/coconut or oat milk
• 1 cup apple purée⁣
• 1 cup plant-based milk of choice ⁣
• 1.5 tsp ground cinnamon ⁣

Caramel Drizzle

• 3 tbsp coconut nectar or maple syrup ⁣
• 1 tbsp almond butter⁣
• 1/4 tsp sea salt ⁣
• whipped coconut cream

Instructions

1. Fill your ice cube trays with the vanilla soya milk, or other unflavored plant-based milk of choice, and let them freeze overnight.
2. Add the frozen cubes to your blender, along with apple purée, plant-based milk, and cinnamon. Blend the ingredients until smooth, and set aside.
3. Add coconut nectar or maple syrup, almond butter, and salt in a bowl, and whisk them together to create caramel drizzle.
4. Pour the caramel sauce into serving glasses, before adding the apple pie frappe mixture, and decorate them with whipped coconut cream and caramel.

The post You Have to Try Christina Leopold’s Apple Pie Frappes This Fall appeared first on thedancingcucumber.com.

Vegan Gingerbread Cookies

It’s impossible to work on other gingerbread-based recipes without learning to make your own gingerbread cookies. You can make them 100% vegan by using vegan butter and plant-based milk, in addition to other classic gingerbread cookie ingredients.

Gingerbread Cheesecake

Even if you’re the most avid fan of cheesecakes, we bet you’ve never tried one that looks like this. The delicious crust is filled with pecans, oats, and cranberries—but what makes this recipe so special are gingerbread cookie decorations you can use as a topping.

Gingerbread Loaf Cake

Continue your gingerbread cake adventures with this festive recipe. Gingerbread cookies are, once again, used as a topping, but this loaf cake wouldn’t be the same without its sugary glaze, reminiscent of gingerbread cookie icing, since it contains similar ingredients.

The post Christina Leopold is Sharing Delicious Gingerbread Recipes This Holiday Season appeared first on thedancingcucumber.com.

Apple pie is one of the ultimate fall desserts, and if you still haven’t consumed it in a frappe form—now’s the time to start.

Christina Leopold, the mastermind behind food blog Addicted to Dates, came up with a delicious recipe for this beverage, and she recommends combining it with caramel drizzle and using whipped cream as a topping.

Ingredients

Apple Pie Frappe⁣

• 2 cups vanilla soya milk/coconut or oat milk
• 1 cup apple purée⁣
• 1 cup plant-based milk of choice ⁣
• 1.5 tsp ground cinnamon ⁣

Caramel Drizzle

• 3 tbsp coconut nectar or maple syrup ⁣
• 1 tbsp almond butter⁣
• 1/4 tsp sea salt ⁣
• whipped coconut cream

Instructions

1. Fill your ice cube trays with the vanilla soya milk, or other unflavored plant-based milk of choice, and let them freeze overnight.
2. Add the frozen cubes to your blender, along with apple purée, plant-based milk, and cinnamon. Blend the ingredients until smooth, and set aside.
3. Add coconut nectar or maple syrup, almond butter, and salt in a bowl, and whisk them together to create caramel drizzle.
4. Pour the caramel sauce into serving glasses, before adding the apple pie frappe mixture, and decorate them with whipped coconut cream and caramel.

The post You Have to Try Christina Leopold’s Apple Pie Frappes This Fall appeared first on thedancingcucumber.com.