Lemon Blueberry Loaf


I eat blueberries probably at some point every day. I normally eat them in my morning oatmeal at breakfast but they are also so good in baked goods. Somehow when blueberries mix with lemon it’s like magic in baking. Blueberries have been on sale quite a lot recently so they’ve been ending up in muffins, salads, granola, and now this loaf. I’ve been living off of Isa Chandra recipes lately and this one is definitely a keeper!


  • 1/2 cup almond milk
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp finely grated lemon zest
  • 1/4 cup canola oil
  • 2 Tbsp unsweetened applesauce
  • 3/4 cup sugar
  • 1 tsp pure vanilla extract
  • 2 cups all purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup fresh blueberries


1. Preheat oven to 350 degrees and grease a 4″x8″ loaf pan.

2. Combine almond milk, lemon juice, and lemon zest in a large bowl. Mix in the oil, applesauce, and sugar. Stir in the vanilla.

3. Sift in the flour, baking powder, and salt. Fold in the blueberries and make sure all ingredients are combined.

4. Transfer the mixture into the loaf pan and bake for 50 minutes to an hour. Use the toothpick test to determine when it is done. Cool completely on a wire rack.

Source: Isa Does It by Isa Chandra Moskowitz


Chocolate & Peanut Butter Bites

peanut butter cookie

I’ve been baking my way through Isa Chandra’s cookbook Vegan Cookies Invade Your Cookie Jar. It didn’t take long to find a new favorite cookie. This isn’t just my new favorite vegan cookie. It’s my new favorite cookie period. It’s like a Reese’s Cup cookie. The peanut butter and chocolate combination is truly my favorite in baking. I love how these look like unsuspecting chocolate cookies until you bite in and find the delicious peanut-buttery-ness.

I totally thought these would turn out ugly. It looks complicated and messy to assemble them. I was surprised that it’s actually super easy. You are basically just wrapping a ball of peanut butter in a chocolate cookie dough. Easy enough. Make these now. You won’t be disappointed!

Chocolate dough ingredients:

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 Tbsp non-dairy milk
  • 1/2 tsp pure vanilla extract
  • 1 1/2 cups all purpose flour
  • 1/3 cup plus two Tbsps cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Peanut butter filling ingredients:

  • 3/4 cup natural peanut butter, either crunchy or creamy
  • 2/3 cup powdered sugar
  • 2 Tbsps non-dairy milk
  • 1/4 tsp pure vanilla extract


1. Combine oil, sugar, maple syrup, non-dairy milk and vanilla in a large bowl.

2. Sift flour, cocoa powder, baking soda, and salt into bowl. Mix together all ingredients to form the cookie dough.

3. In a separate bowl, combine all ingredients for peanut butter filling. Add up to extra tablespoon of non-dairy milk if the mixture seems too dry. If dough is too wet, add small amounts of extra powdered sugar until it is the proper consistency.

4. Preheat oven to 350 degrees and line two baking sheets with parchment paper.

5. Roll all of the peanut butter dough into 24 small balls roughly equal-sized. Wrap each of the balls in about a tablespoon of chocolate dough by flattening the chocolate dough and folding the sides of it around the peanut butter mixture. Repeat with remaining dough and place all cookie bites on the baking sheets.

6. Bake cookies for 10 minutes. Allow to cool completely on a wire rack.

Yields: 2 dozen cookie bites

Source: The PPK

Mexican Chocolate Snickerdoodles

choc snickerdoodleMy lovely boyfriend gave me a couple Isa Chandra Moskowitz cookbooks for Christmas and I am slowly cooking and baking my way through them. From her cookie cookbook (Vegan Cookies Invade Your Cookie Jar), I decided to make these cookies first. The chocolate taste is much stronger than the snickerdoodle taste but the combination of the two flavors together is delicious. These cookies are also really easy to make and they don’t require any crazy ingredients which are the two factors that most influence my decision on what cookie recipe to attempt. Here is the original recipe reprinted below:

Ingredients (topping):

  • 1/3 cup sugar
  • 1 tsp ground cinnamon

Ingredients (cookies):

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup (Grade A or B)
  • 3 Tbsp soy or almond milk
  • 1 tsp vanilla extract
  • 1 tsp chocolate extract (or vanilla extract if you don’t have chocolate)
  • 1 2/3 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne


1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.

2. Combine the sugar and cinnamon together on a plate for the topping and set aside.

3. In a large bowl, mix together oil, sugar, syrup, non-dairy milk, and extracts with a fork until smooth.

4. Sift in flour, cocoa powder, baking soda, salt, cinnamon, and cayenne. Stir together to form dough. Use your hands, if necessary.

5. Form dough into tablespoon-sized balls and flatten slightly. Pat one side of the dough into the sugar & cinnamon mixture. Repeat until all dough is used up. Line the cookies up on the baking sheets about two inches apart and bake for 10-12 minutes. Allow to cool completely.

Yields: 24 cookies

Source: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz