Category Archives: Sugar Kisses

desserts, cakes, cookies, and all things sweet

Mangez Plus Petit Dejuener!


or “Eat More (french) Breakfast!”

Well, that’s kind of a lie.  If I wanted you to eat more French breakfast, I’d merely be pushing black coffee and a chunk of crusty baguette with a bit of jam (which also sounds quite delightful actually).  This misnomered breakfast (which in France is actually called “pain purdu,” or “lost bread”), may not actually be french, but serving it à votre amis will make you feel like a vegan Jaques Pepin.  It’s perfect for a weekend brunch but also quick and easy enough for a weekday if you’re ambitious enough for anything more than running out the door 10 minutes late with a banana in one hand and a coke zero in the other.

So start working on your bad french accents and get your rear out of bed and into that kitchen!

*this recipe was partly inspired by a recipe I found online that seems to be from the cookbook How It All Vegan by Tanya Barnard & Sarah Kramer.  I’m not really sure though. You should check out that cookbook anyways though. You can never have too many veg recipes!*

eggfreedom french toast

makes 2 servings, (2 slices each)- feel free to half or double as the case may be:  approx. 20 minutes


  • 4 slices of bread (I like to use Jessica’s Brick Oven French Toast Bread with it’s beautiful swirls of goodness, but if it’s not available in your area any bread will do though…cinnamon bread would be lovely as well!)
  • 1c unsweetened vanilla almond milk (or plain with a drop of vanilla extract)
  • 4t flour
  • 2t nutritional yeast
  • 1/4t cinnamon
  • pinch of salt
  • 2t golden flaxseed (optional)
  • powdered sugar for sprinkling (optional)
  • 1T or more earth balance/cooking spray combo

note:  if you want to serve the lovely salad featured, it’s simply 1/2c baby arugula topped with fresh orange segments (from 1/2 orange), 1T sliced almonds, and 1T dried cranberries.  Super easy, super tasty & healthy, and it makes the dish look like fashionweek à Paris.


  1. In large measuring cup, whisk together everything but the bread until there are no clumps.  Pour it out into a shallow bowl.  (An 11″x7″ or 12″x8″ casserole dish works great. In a pinch, a pie plate will do too, but you’ll have to soak in batches)
  2. Soak the bread for at least 2-3 minutes per side- the longer you soak, the yummier it will be, but don’t let it get too soggy or it’ll be a PitA to cook.  If you’re using them, make sure you have good  flaxseed coverage on each slice.
  3. Melt half of the earth balance in a 10″ cast iron skillet over medium heat.  Add 2 slices of the soaked bread and let cook until golden brown (about 5 minutes per side).  Flip over and do the same for the other side, adding more earth balance or cooking spray (depending upon your caloric needs for the day) if needed. Repeat with the other 1/2T earth balance and remaining 2 slices of bread.
  4. Sprinkle with powdered sugar and/or warm maple syrup and earth balance.  Garnish with fruit salad.

Now eat and go back to bed, mon petit chou.  You’ve worked hard, but not really at all.

Bon Appétit!


Can I get some fries with that burgercake-cake, cutie?


It’s the end of January, and I’ve taken way too much time off from my newly begotten bloggie blog.

Therefore in an attempt to forget the ice of Boston (but never The Dismemberment Plan) and pretend I actually have something to share, I decided to recall one of my favorite summer creations…and post a photo of one of my handsomepants nephews, Tyler.

So I didn’t make these.  They are the product of my dear vegan baker extraordinaire Bea. I’m not sure of the recipe or where she got it, but I’m guessing it’s her own spin on some PPK goodness.  I did however eat them and I can tell you that not only were they fck-me adorable, they were kill-me delicious.

The time and attention to detail to make these babies (including “borrowing”  peanut containers from 5Guys) is of the kind which I will never possess, but I’m thrilled I got to not only enjoy them but feed them to a crowd at a very meaty barbecue.

They are a chocolate “burger” center with a vanilla cupcake “bun” (complete with sesame seeds), topped with lettuce, tomato, and cheese buttercream frosting and a ruffled toothpick so damn cute it stabbed my little heart. The fries are sugar cookies sprinkled with coarse sugar and cut into long thing parallelograms, i repeat, parallelograms-not rectangles as shape is key, with a pastry cutter.

Ty thought they were the best burgers ever!

Thanks, Bea!!!!

Double Almond Chocolate Chunk Cookies


Who doesn’t love a cookie? Really? I mean what kind of heartless bastard are you if your heart doesn’t just melt at the thought of a decadent cookie?

Some days just call for ’em. I feel like this may be one.

Oh and these are surprisingly easy.

P.S. this makes 40 plus normal sized cookies. You might want to half this recipe , or just make them big and still eat 3 or 4 at a sitting.

**note,  I used NRG egg replacer to make these, but feel free to try out any method you prefer. Vegan Society offers many great options for egg replacing on their site.



2  1/4c flour

1/3c unsweetened cocoa powder

1t baking soda

1/2t salt

3/4c brown sugar

3/4c sucanat or white sugar

1/2c earth balance

1/2c plain unflavored crisco or other shortening

2t vanilla extract

2c (1 bag) vegan semi-sweet chocolate chips  – I use ghirardelli, but always read the bag to make sure they didn’t start adding milkfat

1c sliced almonds

1T NRG egg replacer

1/4c warm water


1. Mix the egg replacer and water in a small bowl or measuring cup. Set aside for about 10 minutes.

2. In a medium size mixing bowl, combine flour, cocoa, baking soda, and salt.

3. In another large mixing bowl, combine sugars, earth balance, and shortening. Beat until creamy (I use an electric hand mixer for this).

4. Continue mixing, adding in the egg replacer first then the vanilla.

5. SLOWLY and gradually add your dry flour mixture to the big bowl, making sure it’s well blended.

6. At this point, preheat your oven to 375 degrees.

7. Add almonds into your cookie dough. Mix well. Go ahead and get dirty, best method is to use your hands for this part.

8. Add in your chocolate chips.  Keep using your hands to mix. They’re already covered in dough.

9. Now that your dough is all mixed, you can was (read: lick) your hands and get the cookies ready for baking.  Drop the dough by tablespoon sized balls on an ungreased cookie sheet, leaving about 3/4″ between each one.  Flatten them slightly with your hands until they’re cookie shaped.

10. Bake about 15 minutes. They will seem like they might not be done, but they probably are!

***while your first batch is baking, prepare your second cookie to go in the oven***

Leave on the cookie sheet about 5 minutes to cool, then move to a cooling rack.

I think I want to try these with some peanut butter or coconut in them next time…Or maybe go crazy and do both! We’ll see.

Enjoy with a glass of crunk juice (aka soymilk- “because anytime you say ‘soy juice’ you actually start to gag”) and about 20 of your closest friends.