Wicked Vegan PB Cheesecake 1

As I mentioned yesterday, 2015 has not been a big year for Wicked Vegan. I moved to a new apartment in 2014 and there isn’t a ton of space or natural lighting which makes it hard to set up for photographs. Also, my poor lap top is on it’s last leg. I love it to death and it’s been around the world with me but, bless it’s heart, even after wiping the whole thing clean, it took about two hours to do (minimal) editing on those pictures for yesterday’s post. All this does not lend itself to a productive food blog.

Since I haven’t been able to add much to Wicked Vegan, I haven’t been on it too much this year. So I was shocked to discover yesterday while poking around that I had a TON of hits back in October. One day I had over 100 hits and I didn’t even post anything. What the heck?? So I went exploring and discovered that Wicked Vegan was featured in an article on MSN back in October called “50 Vegetarian Recipes That Taste Like There’s Meat“. What?!? That’s so cool! Of course, then I found my article AND ALMOST DIED OF EMBARRASSMENT. Ready for the picture that was shown? Ready? Cause it’s a doozy…


*Groans* It’s bad. So bad. I know I’m not the worlds best food photographer but I’m working on improvement! My 12 days of Christmas cookies weren’t that bad. Some of them were pretty darn cute!! Look at those props in my blueberry lemon cookies:


Ok, but photo quality aside, very cool to be featured in an MSN article!

So, sticking with my procrastination policy, it’s the day before Thanksgiving and I’m giving you a new recipe. This may be one of my all time favorite vegan discoveries, though, so I could NOT resist sharing with you. Vegan Cheesecake! More specifically, Peanut Butter Cup Vegan Cheesecake!! Be still my heart.

Wicked Vegan PB Cheesecake 3

No Bake Peanut Butter Cup Cheesecake

  • 10 ounces crushed chocolate sandwich cookies (such as oreas, which are vegan, surprisingly)
  • 2 Tbsp coconut oil (or sub melted vegan butter)
  • 1.5 cups raw cashews, soaked in water 4-6 hours then drained
  • 1 lemon, juiced (scant 1/4 cup)
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk, such as Thai Kitchen Coconut Milk in a can (see instructions for note)
  • 1/2 cup maple syrup or agave nectar (or honey if not vegan)
  • 1/3 cup salted natural peanut butter (I used Teddy’s Smooth)
  • 3/4 cup semisweet dairy-free chocolate chips (such as EnjoyLife)
  • 3 Tbsp full fat coconut milk, warmed to a simmer
  • 18 mini dark chocolate PB Cups (vegan-friendly), chopped (I used Justin’s pb cups)
  1. Preheat oven to 350 degrees. Blitz cookies in a food processor until a fine meal remains. Add 2 Tbsp melted coconut oil (or vegan butter) and pulse once more.
  2. Cut 12 small strips of parchment paper (or use paper liners) and place them in a standard, 12-slot muffin tin. One at a time, hold down a strip in the center of the tin, add 1 generous spoonful of crust mixture, then use a small cup or your spoon to pack it down as evenly as possible. I like using a small glass because it packs it in really tight and gets the top flat. Continue until all tins are filled and no crust remains. (WICKED VEGAN NOTE: This technique takes a significant amount of time. I made it through 6 before getting annoyed. Cupcake liners work just as well and are a heck of a lot easier.)
  3. Bake for 5 minutes, then remove and set aside to cool.
  4. MINIMALIST BAKER NOTE: For the coconut milk, I like to scoop the “cream” off the top because it provides a richer texture. But if yours is already all mixed together, just add it in as is. WICKED VEGAN NOTE: I was unclear whether MB scooped the cream off and used just the cream for this recipe or whether she scooped off the cream, set it aside and just used the liquid. I didn’t think using just the cream would provide enough liquid since my blender is pretty standard. So for this recipe, I scooped the cream off the top and reserved it for later and just used the liquid that was left in the can. It came out delicious. Feel free to do whichever way you prefer.
  5. Add drained cashews, lemon juice, coconut oil, coconut milk, maple syrup and peanut butter to a blender and process until very smooth and creamy – about 3-4 minutes – scraping down sides as needed. You need to make sure you get it really smooth with no small pieces or you’ll taste them in the final result. If your mixture is too thick, add a bit more coconut milk or oil to get it going. Taste and adjust seasonings as needed.
  6. Pour evenly into muffin tins on top of crust and gently tap on counter to remove air bubbles.
  7. Prepare ganache by bringing 3 Tbsp coconut milk (again, I just used the liquid from the can like I did above because I had some leftover) to a simmer in the microwave (30 seconds) or on the stove top in a small saucepan. Place the chocolate chips in a small mixing bowl and pour the coconut milk on top. DON’T touch for 3 minutes so it has a chance to warm the chips. Then stir gently until smooth. Microwave or set over a double boiler briefly if the chips didn’t fully melt.
  8. Spoon 1/2 Tbsp amounts of ganache over the cheesecakes and swirl with a toothpick or knife.
  9. Sprinkle 3/4 of the peanut butter cups on top of the cheesecakes and press down slightly.
  10. Cover loosely with plastic wrap and freeze until firm – at least 3 hours.
  11. To serve, remove from freezer and let sit for about 5-10 minutes before trying to remove from the pan. This applies to the strip method mentioned above as well as simply using cupcake liners.
  12. Top with any remaining ganache (reheated), chopped peanut butter cups and/or coconut whipped cream (WV NOTE: which you can make from the coconut cream if you reserved it from the can.)
 This is another recipe I tested on non-vegan/vegetarian eaters and got thumbs up all around. I do have to stress that you want to blend the heck out of those cashews, though. I’ve tried using cashews in creamy recipes like ice cream before and didn’t get the hype. For this recipe, I left my blender on for a solid 4-5 minutes since it isn’t a fancy one is was amazed how smooth it got the mixture.
These would be perfect to whip up tonight and bring to Thanksgiving tomorrow. Keep them in the freezer and take out about 5 minutes before dessert time if you want a cold treat or take them out 10-15 minutes before dessert time if you want them soft. I prefer them more on the frozen/cold side.
Wicked Vegan PB cheesecake 2
What is your favorite Thanksgiving dessert? Honestly, I’m not a big pie fan so Thanksgiving isn’t my favorite holiday for desserts. Christmas cookies are much more up my alley! I’m toying with the idea of doing the 12 Days of Christmas cookies again. What do you think??


Wicked Vegan Lentil Loaf 7

Aww. My poor, neglected blog! 2015 has not been a blog productive year for me. No matter what is going on in my life though, when there is a holiday around the corner, I feel the pull of Wicked Vegan. I love sharing seasonal vegan recipes around the holidays. It makes me feel festive and creative.

I am currently at my parent’s house for the week to help out for Thanksgiving. I am so spoiled having the house to myself all day long. I was able to spread my laundry out all over the laundry room and divide them as a I like instead of throwing everything in one load so I don’t have to pay more then I have to. I’ve been working on much neglected crafts, some for Christmas, some for me. And I’ve been able to rock out to the Taking Back Sunday pandora station on full blast, belting out embarrassing songs from my high school years while cooking in a kitchen that is MUCH larger then mine without annoying a single soul. It is FANTASTIC.

One of those dishes being cooked while dancing around to New Found Glory is this puff pastry wrapped Lentil Loaf. My parents have realized having me around all day is advantageous because I can make them dinner! So I made this one night thinking it would also be a perfect main dish for Thanksgiving. It’s hearty, really pretty and as my meat eating parents stated, “doesn’t have anything weird in it”. lol! It true that I have a bit of a different palette from them but I think this is a dish that could be passed off to most people without raising any eyebrows. I mean, as much as I love Tofurkey, especially for Thanksgiving sandwiches the day after Thanksgiving, there ain’t no way I’m going to be able to pass that off to my relatives!

Wicked Vegan Lentil Loaf Collage

Prep time:  50 mins
Cook time:  40 mins
Total time:  1 hour 30 mins
Serves: Makes two loaves, serves 8
  • 2 Sheets of Puff Pastry, Thawed (Check to make sure they are vegan, most brands are)
  • 1 Cup uncooked Lentils (I used green but red or brown can also be used)
  • 2 1/2 Cups Vegetable Broth
  • ½ Cup Pecans
  • ½ Cup Walnuts
  • 3 Tablespoons Ground Flax
  • 1/3 Cup Warm Water
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion
  • 2 Stalks of Celery
  • 2 Medium Carrots
  • 1- 8 oz. Tub (around 3 1/2 cups) of Mushrooms (I used Baby Bellas)
  • 4 Cloves of Garlic
  • ½ teaspoons Salt (or more to taste)
  • Several Grinds of Pepper
  • 1 teaspoon Dried Thyme
  • ¼ teaspoon Cayenne
  • ¾ Cup Rolled Oats
  • ½ Cup Flour
  • Couple Tablespoons of Non-Dairy Milk to brush on the pastry (optional)
  1. Preheat oven to 400F (200C).
  2. Rinse the lentils, then add the rinsed lentils to a pot with the vegetable broth, cover, and bring to a simmer and cook for about 35 to 40 minutes until liquid is absorbed and lentils are soft, even mushy.
  3. Take an immersion blender or potato masher and mash the lentils until about two thirds of the lentils are mush.
  4. In the meantime, chop the nuts and put them in a dry pan over medium heat. Toast them, keeping an eye on them for about 10 minutes until they are all toasty and fragrant. Remove from the pan and set aside.
  5. In a small bowl mix together the flax and warm water and set aside to thicken.
  6. Chop up the onions, celery, carrots, mushrooms, and garlic.
  7. Heat the olive oil in a pan over medium high heat, then sauté the onions, carrots and celery until they begin to soften up, about 5 minutes. Add the mushrooms and sauté another 5 minutes until the mushrooms have shrunken and become juicy. Add in the garlic, salt, pepper, thyme, and cayenne and sauté about 2 minutes more. Remove from heat.
  8. In a large bowl, mix everything together- the lentils, toasted nuts, veggies, flax mixture, the oats and the flour. *Up to this point, you can do everything a head of time. I made the lentil mixture 4 days before using and did not have any problems with it. Just cover it really well and pop it into your fridge until you are ready to use it. If you were doing this for Thanksgiving, I would make the mixture  and put the puff pastry in the fridge the night before. The next morning, you just have to do the below steps and it will come together nice and quickly*
  9. On a lightly floured surface roll out one of the puff pastry sheets until you get a rectangle that is about 10 inches by 14 inches. Transfer the pastry sheet to parchment paper. At this point you have two options:
    1. Just roll up your lentil loaf in the puff pastry.  Take half of the lentil mixture and form a loaf shape down the middle of the puff pastry, leaving a bit of room at both ends. Use your hands to pat the mixture into a firm log. Wrap up the loaf any way you see fit.
    2. Go for the WOW factory with the weave texture shown in the picture. Use the back of a knife to make a guide dividing the pastry into three even sections. Then cut angled strips down each side about 1 inch wide. Cut off the top two and bottom two strips so that you have two end flaps. Place half of the lentil mixture down the centre of the dough and using your hands, pat into a firm loaf shape. Now fold up the top flap over the end, then take the top right strip and fold over the loaf. Take the top left strip, and fold that over, making an x. Do this all the way down the crossing alternative strips. Try to keep the strips close together leaving only small gaps. Once you get near the bottom, fold the bottom flap up, then finish braiding the last strips tucking the ends into anywhere they look good. (see the above picture for a visual).
  10. Repeat with the remaining pastry and lentil mixture so you have two loaves.
  11. Optional: Brush the top with non-dairy milk and move to a baking sheet. I did not do this and I thought my puff pastry still came out nicely.
  12. Bake for about 40 – 45 minutes checking every now and then until it’s all golden brown and gorgeous. Serve with gravy, BBQ sauce, ketchup or cranberry sauce.

Lentil Loaf 6

This recipe reheats nicely as well. I will usually pop it back in the oven at 350 degrees for 10-15 and let it reheat. The pastry stays flaky and doesn’t get soggy.

What are you making for the Thanksgiving holiday? What are you most looking forward to? I can’t wait to get my hands on some stuff and some green bean casserole!!

If you are in need of some inspiration, check out last year’s Thanksgiving Round Up . I have a green bean casserole recipe on there from a few years back that was so good I was eating it out of the pan.


HAPPY 2015!!!! Two months late…

I can’t deny that I have been neglecting my blog in 2015. Here’s what has been going on:

– In December, I got a new, full-time job. Which is great! As much as I loved dropping everything and moving to Australia, it took a serious toll on my finances. So did the two moves in less than 12 months and the tempting I did August-December. So yeah to paychecks again!!! Unfortunately, with a new job comes a new schedule and an adjustment period. I have been working lots of hours to try and get up to speed with my co-workers and to earn my keep. There has been more than one night where I’ve come home at 8, had a cup of tea and a bowl of popcorn for dinner, and passed out at 9:30. As you can imagine, that not only makes me incredibly boring but it doesn’t leave a ton of time for new recipes. Unless you want a recipe for making peppermint tea and stove top popcorn. Cause I am ALL over that!

– In January, I started the Tone It Up plan, which I am loving! You can follow the link to read more about it if you are interested. Since I was making next to nothing Aug-Dec and still having to pay rent and bills, I was eating really, really poorly. I was eating a lot of free food that was available at my temp job which means I wasn’t hesitating to have pizza for lunch two days in a row. Hey! I mean, take the cheese off and that’s a free meal right there! So, once I got hired full-time in December and started receiving real, grown-up paychecks again, I decided to crack down and start eating better. The problem with this is, though I make all my own food for the Tone It Up plan, about 90% of it is from their nutrition plan, which is all under copy right. Not super helpful for a food blogger!

Despite these set backs, now that I am a bit more settled into the new job and the new plan, I am able to work out some wiggle room for recipes for the blog. I am hoping to start posting again in the next week or so. The recipes may be a little slower coming as I get settled into my job and they may be a bit more healthy but they are on their way.

Until then, here is a Valentine’s Day Round-Up for you. I’ve added to last years since I made some super fun things while in Aussie.



“Be Mine” Fruit Smoothie

Chocolate Pancakes for One (can easily be multiplied)

Heart-shaped Red Velvet Nutella Breakfast Rolls

Strawberry-glazed Donuts



Peanutty Noodles

Pumpkin Burger with Beer Fries

Spicy Black Bean Quinoa Soup

Tofu Mango Summer Rolls (as Boston is currently buried under a million feet of snow, give or take, I couldn’t resist adding these as a nice alternative to soups and stews. They are also a fun “Make Your Own” if you and your significant other like different things)



The Perfect Chocolate Cupcakes (You could fill these with Strawberry Chia Jam for something a little different)

Coconut Passion Fruit Cupcakes with Coconut Milk Buttercream Frosting

Dark Chocolate Truffles

Healthy-ish Peanut Butter Truffles

Peanut Butter Rice Crispy Treats

Red Velvet Beet Cupcakes

I want to eat ALL of these desserts. Instead, I am currently eating grapefruit. If you want to see more of what I am eating which is all vegan and Tone It Up approved,  you can check out my instagram account, tiu_wickedvegan. Part of the plan is you check in regularly so be prepared for A LOT of food pics. You’ve been warned.


One of the most tempting, non-vegan treats during the holidays for me is a Starbucks Peppermint Mocha and their peppermint cake pops. It’s just so comforting when it’s cold out and you’re having a stressful day. I have managed to figure out how to make a vegan Peppermint Mocha (Soy Latte with peppermint syrup and then add chocolate powder at the milk bar) but the cake pop was the kicker. It was just such a perfect little bite of sweetness but with the white chocolate, it definitely wasn’t vegan. So I decided, I can totally make these myself! They were one of the first things on my cookies list. I mean, I know that they aren’t technically a cookie but they are bite size and they are portable so they sort of fit into the category right? Right. Erin logic at work right there.


Chocolate Mint Condensed Milk
from Veganbaking.net

Combine the “milk” and the sugar in a slow cooker. Set for high and cook for 7 hours, leaving uncovered the whole time. You should have 1 cup of condensed milk when you are done. Transfer to a bowl to allow to cool. Once cool, whisked in the vanilla extract.

If it cooks down too much, you can add water and food process it until you have 1 cup.

*this can also be done on the stove top. Go to veganbaking.net for the full instructions on that.

**If you can’t find this milk, you could heat 2 3/4 cups of almond milk with some cocoa on the stove like you were making hot chocolate. Once well combined, add to the slow cooker and proceed as instructed above, replacing the vanilla extract with peppermint. I didn’t try this but it would be worth a try. I think you would get similar results.

Vegan Chocolate Cupcakes
from Brown Eyed Baker 

  • 1½ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 avocado, pitted and peeled
  • 1 cup pure maple syrup
  • ¾ cup almond milk (you can use the So Delicious Chocolate Mint milk here too but it doesn’t really make a difference in the taste)
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract

Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, almond milk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.

Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.

Chocolate Peppermint Cake Pops
adapted from my almond joy cake balls
made about 15 large cake pops. I suggest making them a little smaller

  • 1 batch of the above vegan chocolate cupcakes (or your favorite chocolate cake recipe)
  • 1/8 cup condensed chocolate mint condensed milk
  • 1/3-1/2 cup So Delicious Chocolate Mint Coconut Milk
  • about 1 bags of vegan chocolate chips
  • 1/2-1 tsp of peppermint extract
  • 1 tsp shortening (this thins out and keeps your chocolate smooth. If you can’t find a vegan shortening that you like, I know Earth Balance has one, this is not necessary. Your chocolate will just be thicker)
  • sticks for your pops (I used striped straws and cut them in half)
  • candy canes crushed up

Crumble the cooled chocolate cupcakes into a large bowl. Add 1/3 cup milk and the 1/8 cup condensed milk to the bowl. With your hands, mix the ingredients in the bowl together until they are well combined. You want the mixture to be moist and easily stick together. If it is too dry, add the remaining Chocolate Mint coconut milk a little at a time until you are satisfied with the consistency. How much milk you will need will depend on how moist your cake is. Once the cake and milk have been combine to your satisfaction, roll into balls and place on a baking sheet lined with parchment paper. Chill for 1 hour. (if you are using straws, insert them into the cake pops before chilling. It’s more difficult after since they are hollow.)

Melt the chocolate, the shortening and the extract in a double boiler on the stove. Dip one end of the pop sticks into chocolate and inset into your chilled cake pops. Roll the chilled cake balls in melted chocolate and place back on the parchment paper. Sprinkle with crushed candy canes. Return to the fridge until read to serve.


These are so cute!! They would be adorable with little cake pop bags and festive ribbons if you are giving them away. I made mine way too big so definitely aim to make them on the smaller side. With the chocolate cake, chocolate condensed milk and chocolate coating, they end of being quite rich so smaller will be better. You can also decorate these with sprinkles, if you prefer, and leave off the sticks if you just want truffles. These are so versatile in decorating and customizing. And guess what? They would totally go with your vegan peppermint mocha!!


I don’t like pie.  I’m not a pie kinda gal. When given the option, I will pretty much choose any dessert except pie. The only pie that I’ve even attempted to make is a chocolate silk pie and that’s sort of cheating since it’s a pre-made graham cracker crust and chocolate pudding.

BUT, when you make a pie into a cookie, I’m totally on board! My mom made these cookies last year and pretty much hasn’t stopped talking about them. I knew they had to make the cut when I was making my list for my cookie-a-thon.


Pecan Pie Cookies
makes 24; I’m no sure where this recipe came from as it was emailed to me. If you know the source, please feel free to send it to me.


  • 1 cup firmly packed brown sugar
  • 3/4 cup Earth Balance vegan butter
  • 1 Ener-G egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder


  • 1 cup chopped pecans
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup canned coconut milk (not lite)
  • 1 teaspoon vanilla


Heat oven to 350°F. Combine all cookie ingredients except flour and baking powder in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour and baking powder. Beat until well mixed.

Shape dough into balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in each cookie with thumb; rotate thumb to hollow out slightly.

Combine all filling ingredients in small bowl; fill each cookie with 1 rounded teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets.


These cookies are SO good. With all the brown sugar that is packed into these babies, they are definitely sweet but the filling is so yummy! And they are just the perfect combo of two holiday favorites.

Wicked Vegan- Mocha Macaroons1

Today, I flipped my countdown calendar and there was 7 days until Christmas. 7 DAYS!! I panicked. Then I doubly panicked when two of the gifts I ordered were cancelled or suddenly backordered. What is happening with the world when people are cancelling Christmas orders a week before Christmas?!

It just really hasn’t been a good day for Christmas cheer. On the plus side, I got some excellent Christmas movie suggestions from a bunch of you.

  1. Elf
  2. It’s a Wonderful Life
  3. Muppet Christmas Carol
  4. A Wish For Wings That Work
  5. Love Actually
  6. The Holiday
  7. The Family Stone
  8. Edward Scissorhands
  9. The Vicar of Dibley episodes when she marries Richard Armitage
  10. How I Met Your Mother Christmas episodes
  11. The Night They Saved Christmas
  12. Holiday Inn

I’ve never even heard of some of these! I started with Love Actually last night but promise I will attempt to see them all before Christmas. I love the challenge of working through a list!

Wicked Vegan- Mocha Macaroons 2

Today’s cookie combines my two favorite things- Coffee and Chocolate. God knows I will need coffee in whatever form I can get it in if I’m going to get everything done before Christmas. If it happens it come with a side of chocolate, even better!!

Mocha Macaroons
from Chocolate Covered Katie

  • 1 tbsp flour of choice (or protein powder)
  • 1 tbsp cocoa powder
  • 1 tsp instant coffee powder (wv note: I didn’t have instant coffee so I used regular coffee ground really, really fine and it was fine)
  • 1 cup shredded, unsweetened coconut
  • 1/2 cup plus 2 tbsp milk of choice
  • 4 tbsp pure maple syrup
  • 1/4 tsp pure vanilla extract
  • just over 1/16 tsp salt
  • melted chocolate chips

Combine all ingredients except chocolate chips in a tall dish. If using a microwave, heat two minutes. Stir, then microwave one more minute or until firm enough to scoop out into ball shapes. (Or cook on the stovetop until it’s firm enough to scoop out.) Scoop into balls on a cookie tray—I used a cookie scoop. Cook at 360 F for 14-16 minutes. Let cool before removing from tray.

Line a plate with wax paper. Dip each cookie in melted chocolate, place on the wax paper, and let set (you can refrigerate or freeze them if you need them to set faster)  Makes 12-22 cookies, depending on the size cookie scoop you use.

Wicked Vegan- Mocha Macaroons 4

I’m a fan of these. I love coconut macaroons, I love chocolate/coffee and I love how easy they come together. Just dump everything in a bowl and bake. If you are looking for something more festive for a holiday party, you could add seasonal sprinkles before the chocolate dries. As I am normally not a Christmas girl, I have amount a million halloween sprinkles and zero Christmas ones. But definitely go crazy with the Christmas cheer!

Wicked Vegan- Mocha Macaroons 3

Now if you’ll excuse me, I have some serious Christmas movie watching to do!

wickedvegan-blueberry lemon thumbprint 6

Yesterday there was no Day 4 of 12 Days of (vegan) Christmas cookies and here’s why- Procrastination failed me for the first time ever.

See, as I’ve mentioned before on this blog, Procrastination and I go way back, like Middle School days. I had to write a paper for DARE, waited until the night before and won an award. It was all down hill after that. Making an entire Civil War scrapbook for high school, complete with tea stained pages? Done the night before. Got an A++ (yeah, I was that girl). Final papers in college that were an obscene amount of my grade? Done the night before, hopped up on instant vanilla cappuccinos for the machine. Still got A’s and B’s.

All of these instances turned out great. So when I went to photograph pictures for the carrot cake cookies at the last moment because I didn’t get a chance to photograph them over the weekend, I totally thought I could make it work! Turns out, no natural light and a poorly lit apartment are more powerful than my relationship with procrastination. These are the pictures I got:


Gah! Bad. Is that corn in there? What is happening? Who would want to eat that?

So I have learned my lesson and will do my best not to procrastinate. And here are some lemon thumbprint cookies that look about a thousand times more edible than that cookie up there.

wickedvegan-blueberry lemon thumbprint 8

Lemon Thumbprint Cookies with Vanilla Blueberry Chia Jam
makes approximately 30 cookies

from Oh She Glows

  • 3 cups frozen blueberries
  • 1/4 cup pure maple syrup, or to taste
  • 2 tbsp chia seeds
  • 1 tsp pure vanilla extract

veganized from The Foodie Affair


  • 1 cup (2 sticks) vegan butter, like Earth Balance, softened
  • ½ cup granulated sugar
  • 2 Ener-G eggs (if you are making this non-vegan, The Foodie Affair used 2 egg yolks)
  • 1 tablespoon lemon zest, grated
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon kosher salt
  • 2½ cups all-purpose flour


For the jam:

  • Add frozen blueberries and maple syrup into a medium pot and bring to a simmer.
  • After 5 minutes or so, stir in the chia seeds.
  • Continue to cook down the mixture for about 15 minutes, or until thickened.
  • Remove from heat and stir in vanilla.
  • Chill in the fridge for a couple of hours to thicken it up even more.

You can serve it as is or if you want it smoother, mash it with a potato masher or use an immersion blender. I used an immersion blender as I don’t like chunky jam. Also, this recipe makes a lot so you will have leftovers. It is great on toast, ice cream, etc.

For the cookies:

  • Pre heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
  • With a mixer, beat Earth Balance and sugar together in a large bowl until well combined. Beat in Ener-G eggs, lemon zest, lemon juice, and salt.
  • On low-speed, beat in flour just until large moist clumps form. You may need to use your hands at this point to form one large ball. (WV note: I did not have this problem which could be because I used vegan ingredients. I want to leave it in incase it does occur to your recipe or you are making this non-vegan)
  • Roll tablespoons of dough into balls. Place balls on prepared baking sheets about 1 inch apart. Make a deep indentation in center of each ball.
  • Fill the indentations with your blueberry jam.
  • Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.

Alternatively, you can wait to fill your cookies after you bake them. Just make your indentation as noted above and bake like that for 18-20 minutes. I preferred baking the jam in the cookie because I found that it helped thicken the jam further, keeping it on the cookie; that it provided a moisture cookie; and when the cookies are baked without the jam, the indentations kind of disappear a bit. But you can make them however you prefer.

wickedvegan-blueberry lemon thumbprint 10

These cookies are definitely an ode to my mom, who loves all things lemon. When I was making my cookie list, my initial list had 12 chocolate cookies with minor variations- chocolate and peanut butter, chocolate and mint, chocolate and chocolate… I realized that I wasn’t exactly providing a wide variety of options so I spiced things up a bit and made sure I included a cookie for the non-chocolate lovers.

Now, I’m thinking of pulling an all-nighter, College style, to complete my Christmas cards for tomorrows. Leave me your suggestions on your favorite holiday movies to get me in the spirit and keep me going through those long hours of gluing.



Get every new post delivered to your Inbox.

Join 107 other followers