Maple Bacon Scones

March 25, 2013 | 1 Comment »

Have you guys seen or heard of the new Barista Style Coconut Creamers by So Delicious? There are 2 flavors; French Vanilla and Original. These make me extremely happy because a) they are LARGER, b) they are shelf stable, and c) the packaging looks super fancy! Normally I hate cooking/baking with creamer because I drink A LOT of coffee and tea throughout the day and I was afraid of running out. All I ever had on hand was those traditional teeny tiny containers. Which I’m not at all knocking because I stocked my fridge FULL of them. But it’ll be nice to have some larger containers that are more of a space saver AND shelf stable! Finally a creamer that’s shelf stable! Considering the nearest store I can obtain vegan creamers is a good 45 minute drive away this is great news for me! See all those exclamation points? I’m sure you can tell just how excited I am.

So far I’ve only tried the original flavor. It’s so rich and creamy! And since I had enough on hand I was able to finally part with some of my beloved creamer and bake with it. I decided to whip up a batch of maple bacon scones. Which go great with a cup of Unsweetened Vanilla Coconut Milk. Mmm…




Makes: 8 scones


For the glaze


  1. Preheat oven to 425°. Lay bacon strips on baking sheet lined with parchment paper. Sprinkle 1 tbsp brown sugar over the top. You can also rub the brown sugar into the strips a bit to try and spread it out more evenly. Cook for 5 minutes on one side, remove from oven, flip over, sprinkle with 1 tbsp brown sugar, and cook for another 5 minutes. Remove from oven and allow to cool. Once cool, cut into small dice and set aside.
  2. In a stand mixer combine both flours, baking powder, salt, nutmeg, cinnamon, and remaining 2 tbsp brown sugar. Mix until ingredients are incorporated. Cut the butter into the flour mixture and mix until mixture is coarse and resembles sand.
  3. Mix the extract into the coconut creamer. Add to the flour mixture and mix until just combined. Fold in bacon.
  4. Turn dough onto a lightly floured surface. Gently pat into an 8-10 inch circle with lightly floured hands. Cut into 8 wedges. Place on a baking sheet lined with parchment paper. Lightly brush the tops of the scones with a little coconut creamer. Bake for 15-17 minutes or until cooked through. Allow to cool completely before glazing.

Calories: 202 Fat: 5 g Sugar: 12 g Sodium: 304 mg Protein: 5 g Iron: 7%

Pumpkin cinnamon rolls

October 26, 2012 | 7 Comments »

I’m so sorry that I haven’t been posting as much lately. I have so many ideas for Vegan MoFo, but it looks like I might have to go into ‘overtime’. I haven’t been feeling well the past 2 weeks so I just sort of took it easy. Thankfully I started feeling better last night so I got to work and came up with something I think you’ll enjoy. Now I know there are several pumpkin cinnamon roll recipes floating about, but how many of them are made with Pumpkin Spice Coconut Milk? I’ve had some of this delicious milk sitting in my fridge for the past week just waiting to be used (thanks to the wonderful people at So Delicious). While hanging out on the couch watching really bad TV I kept seeing this one commercial over and over again. It was a fast food commercial that advertised their cinnamon rolls. Right away I knew what I was going to use that milk for. These delicious pumpkin cinnamon rolls.



Makes: 10 cinnamon rolls


  • 1 cup So Delicious Pumpkin Spice Coconut Milk
  • 1/2 cup pumpkin puree
  • 1/3 cup vegan butter
  • 1 tbsp brown sugar
  • 1 packet active dry yeast
  • 4 1/4 cups all-purpose flour
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt

For the filling

  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 1 heaping tbsp vegan butter, softened

For the topping


  1. In a medium saucepan over medium heat combine the pumpkin spice coconut milk, pumpkin puree, butter, and brown sugar. Heat until butter has melted and mixture is warm (not hot). Remove from heat, sprinkle yeast on top, whisk mixture together and set aside.
  2. In a stand mixer attached with a dough hook, combine the flour, pumpkin pie spice, and salt. Mix until well combined. Once the yeast mixture is ready slowly pour into the stand mixer bowl. Mix until dough forms into a ball. Place dough into a bowl lightly sprayed with non-stick cooking spray and allow to rise for at least an hour.
  3. Once dough is ready, roll out onto a lightly floured surface. I tried to roll it out into a nice rectangle shape cutting around the edges for a nice even shape. Spread the softened butter over the top of the dough. In a small bowl mix together the brown sugar and cinnamon. Sprinkle evenly over the butter. Start rolling the dough lengthwise into a nice long roll. Slice into 10 even pieces. Place cinnamon rolls in a round cake pan lightly sprayed with non-stick cooking spray. Allow to sit for 1/2 hour.
  4. Preheat oven to 375°.
  5. Bake cinnamon rolls for 20-25 minutes. Allow to cool completely before adding the icing.

If you can’t find that specific milk you can use the Unsweetened Coconut Milk in its place. But I highly suggest hunting down some of that pumpkin spice milk. It’s amazing! It’s so rich and creamy! Mmm…

Sorry to cut this so short, but I’m currently working with a sick puppy on my lap. He demands the cuddles.


Before I go, I just so happen to have a coupon book and free product coupon good for any ONE So Delicious item. All you have to do is leave a comment. That’s all! No hoop jumping around these parts. You have from now until 11:59 PM CST Sunday October 28, 2012 to leave a comment. I’ll randomly pick a winner on Monday and mail out the coupons ASAP. See? Simple, right?


Pumpkin chips and a new host

October 7, 2012 | No Comments »

I’m so sorry for not posting yesterday. I was pretty busy during the day. During the night I finally did something that I’ve been putting off for the past 2 years. I switched to a new host! Actually, Sarah of did it for me. Otherwise I’d still be stuck with the old host dealing with crazy slow loading time, timing out, errors, and downtime. Sarah is pretty awesome at what she does. If you need anything site related (I’m sure she can pretty much do it all) you should go check out her ‘hire me’ page. Her prices are very fair and she works swiftly like a fox. Foxes ARE swift, aren’t they? I’m pretty sure I just called her foxy. Anyway, the loading time… I’m SO sorry about that! It was much worse on my end though. It would take me a whole 5 minutes to make a change that should have only taken a few seconds. Take a look at the photos Sarah texted me last night.

Here is the before.


And here is the after.


Maybe it doesn’t seem like much to you, but to me that’s a world of a difference. I seriously can’t deal with a slow loading site. Something had to be done. I really hope that things will run a lot more smoothly around here from now on. Especially during Vegan MoFo.

THANK YOU, Sarah! <3

Now onto the good stuff. Sort of.


The other day while walking around World Market I came across these pumpkin chips. Since I love pumpkin and my Vegan MoFo theme is pumpkin I figured I could accomplish 2 things. A post and filling my tummy with some pumpkin goodness. Except I really didn’t care for them. I really wanted to like them. I’ve never seen or heard of a pumpkin chip before. So you can imagine my excitement when I saw them. They ARE crispy (I wasn’t expecting them to actually be crispy) and they taste very pumpkiny, but there was something about it that I didn’t like. I think it was the oil? It tasted like the chip absorbed quite a bit of it and when I bit into it I was left an oily taste in my mouth. The packaging is pretty though!

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