Chocolate Cream Pie

It has been a long time since I have blogged and I have really missed it.  Many times I have wanted to post one of my new recipes or craft ideas but I have just been too busy. My goal is to periodically update this site with new recipes or inspirations. Mainly as a way for me to keep a record of my creations.

Today I want to share with you a very exciting recipe. I threw this together earlier in the year on Pi day, when I just had to satisfy my sweet tooth and make ‘pie’ for me and my hubby. I melded two recipes together, adapted from here and here, modified to be dairy free and somewhat ‘healthy’ (as far as desserts go).   I give you a delicious chocolate cream pie with oatmeal shortbread crust,

ALMOST VEGAN CHOCOLATE CREAM PIE (Makes 24 cupcakes or fills a 9×13 pan)

For the Crust: 2 cups rolled oats~1 cup of flour (I used spelt)~3/4 cup real maple syrup~1/2 cup earth balance or butter~1/2 cup olive oil~dash of salt

1) Preheat oven to 350 deg F 2) Mix dry ingredients together in a medium size bowl 3) Melt earth balance & add it along with the other wet ingredients to the mixing bowl 4) Chill in the refrigerator for 20 minutes 5a) Once the crust has had time to chill, press a heaping tablespoon into a lined cupcake tin or 5b) Press entire crust into a greased 9×13 pan..I usually do this one because it is quick! 6) Bake for 15-20 minutes or until the edges just start to brown 7) Chill crust in the fridge until the filling is done

Chocolate Cream Pie

For the Filling: 2 cups of almond milk~3/4 cup sugar (I used maple syrup instead)~1/3 cup cocoa powder~3 tbs corn starch~1 egg (or  1 flax egg)~1/4 dark chocolate or semi-sweet chocolate chips~Pecans & coconut for garnish
This part is a little more intense, but it pays off later!

1) Over medium heat begin to warm 1 1/2 cups of the milk in a small sauce pan 2) In a small bowl, whisk together 1/2 cup of the milk with the rest of the ingredients (except the chips) 3) When the almond milk starts to bubble whisk the ingredients into the sauce pan 4) Add the chocolate chips and stir continuously until large bubbles start to form in the pudding 5) Reduce to low heat, stirring constantly for 1 minute or until filling is the consistency of pudding 6) Pour into cupcake tins (fill to the edge of lining) or into 9×13 pan 7) Garnish with coconut or pecans 8) Serve chilled…or not if you just can’t wait that long!

Chocolate Cream Pie

Chocolate Cream PieChocolate Cream Pie


Manic Monday-Fall Edition

It has been a long two week hiatus from the blog, I’ve missed it a lot.  Graduation is soon approaching, so job hunting season is here and has been consuming my life.  The past few weeks I have been preparing for my school’s annual career fair: updating my resume, preparing my answers for all those behavioral questions, and networking with employers.  I was so blessed to have 3 interviews last week and 1 more this week!! Now I am just practicing patience and waiting on God’s timing and direction.
Now that fall is in full swing, I am hear with a Manic Monday post in honor of Fall, MY FAVORITE SEASON in Michigan.  Let me share some of my favorite inspirations with you.
 Love this little accent,  an edible Apple Centerpiece.
I will continue to enjoy some delicious Cidertini’s
Riding Boots.  I have a pair that I love to wear during the fall! 
Chocolate Pumpkin Pie.  Can’t wait to try this!
Festive Fall Wreath, this might be pretty easy to make.
Pumpkin Spice Donuts.  Ashley also has a PS version that is vegan over here.
I can’t go through the season without carving at least one pumpkin.  This site has some great downloadable patterns.
I hope you all enjoy the beautiful brisk fall weather, the gorgeous colors, and all the delicious recipes you can find!