Nutella//Churro Dipped //Baked <Doughnuts>

I am and always have been obsessed with doughnuts, and I needed to learn how to make my own. One big problem was the fact that I don’t have a deep fryer! Thankfully for these delicious doughnuts there was no need for frying. 
Trust me when I say you won’t be able to have just one. 



  • 1 cup all purpose flour
  • 1 tbsp sugar
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp canola oil
  • 1 ½ tsp ener-g egg replacer mixed with 2 tbsp warm water
  • 2 tsp vanilla extract
  • ½ cup almond milk


  • 2/3 cup of Justin’s Hazelnut spread, melted
  • 1 stick of Earth Balance, melted
  • 2/3 cup sugar
  • 2 tbsp cinnamon 



  1. Preheat the oven to 350º 
  2. Spray a mini muffin tray with cooking oil spray
  3. In a large bowl whisk together the dry ingredients. Make a well in the center and add in the oil, egg replacer, vanilla, and almond milk. 
  4. Spoon the batter into each muffin hole, about 2 tsp. worth. Bake for 10-15 minutes, or until they are golden brown. 
  5. Cool the doughnuts for 5 minutes. 


Melt the Earth Balance in a microwaveable safe bowlMelt the Hazelnut spread in a microwaveable safe bowlStir together the sugar and cinnamon. 


  1. Dip the cooled doughnut in the melted Earth Balance, and then into the Hazelnut spread, and lastly into the sugar mixture. 
  2. Enjoy!

Check out Dearvagina.com for more recipes and all things dating, pop culture, feminism, breaking news.

Follow me on social media: Twitter= caraefingmeyers Instagram= carameyers

For all things Vegan, check out my good friend Shannon’s blog:creaturefree.com

solrebl asked:

Hi!! I'm so happy I came across your blog! I've been a vegetarian for almost two years now, however, after watching Cowspiracy and a few video clips about the dairy industry (which is essentially the meat industry) I've decided I want, but mainly need to become a vegan. Any suggestions on cheese and egg replacements while cooking?

Hey!! good that you’re going vegan! :)

For baking, instead of eggs you can use 1 Ener-G Egg Replacer mixed with water, 1 tbsp ground flaxseed mixed with 3 tbsp water, ¼ cup of puréed tofu or banana can work good in muffins and cakes.

Instead of cheese, nutritional yeast can work good in sauces to give a cheesy taste. There’s also vegan mozzarella and vio life and daiya cheese

Graham Cracker//Cookie Dough [S’mores Cups]


  • 1 cup finely crushed graham crackers
  • 1 ¼ cups all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ cup unsalted butter, at room temperature
  • ½ cup light brown sugar
  • 1/3 cup granulated sugar
  • 1 ½ tsp. ener-g egg replacer mixed with 2 tbsp. warm water
  • 1 tsp vanilla extract
  • 12 large gelatin free marshmallows, cut in half (you can find vegan marshmallows at Whole Foods)
  • 2 dark chocolate bars (24 chocolate pieces)


  1. Preheat the oven to 350 degrees F.
  2.  In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. 
  3. In another bowl, beat the butter and sugars together until creamy and smooth.
  4. Add in the egg replacer and vanilla extract and mix until combined. 
  5. Slowly add the dry ingredients and mix until just combined. 
  6. Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. 
  7. Bake for 6-8 minutes or until edges are just getting golden brown. 
  8. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
  9.  Let cool completely. Once all cookies are cooled down, preheat broiler. 
  10. Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don’t burn. 
  11. Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.

Check out Dearvagina.com for more recipes and all things dating, pop culture, feminism, breaking news.

Follow me on social media: Twitter= caraefingmeyers Instagram= carameyers

For all things Vegan, check out my good friend Shannon’s blog:creaturefree.com


Kylo had been sat in his quarters. He was silent and merely concentrating on the intricate movements of the the Force. That was why he never sensed someone was around him for some time. “General, what do you want?” He asked. His tone was slightly petulant. He had wanted to be left alone. He wanted to be able to concentrate. “It had better be important.” He said rising to his feet. His eyes fixed on the other. Kylo made sure his face was unreadable. He would not give the general the benefit of knowing he was more ruffled than he let on. He’d rather not allow that sort of thing get out. 

He stepped closer to the general. His fingers curled into a loose fist. His eyes sparked with danger. If this was some trivial nonsense he would make the man pay. Kylo’s eyes travelled up and down the General. His tall frame was imposing. His appearance clean and crisp as always.  “My patience is on the thin end so I would make it quick..” He added. His tone was sullen. He felt so sullen around the general. Why he had not found. 

Tagged by @unity-is-power
Rules: once you’re tagged, you have to fill out all 92 truths about yourself, then tag some people


  • surgery: I was very young, maybe 4      
  • piercings:
  • best friend: I am going to say my kindergarten-elementary school-middle school-high school friend even if since college we don’t see each other very often   
  • sport you joined: badminton
pair of sneakers: converse and an old pair of adidas


  • drink: black tea 

  • call: my mom
  • text message: my uncle
  • song you listened to: The keys - Talisco (I recommend it)
  • time i cried: I really don’t remember
  • kiss: my mom

Have you ever:

  • dated someone twice: no
  • been cheated on: no
kissed someone & regretted it: no
  • lost someone special to you: hmm yes
  • Have been depressed: for a short period yes
  • been drunk & thrown up: no
  • kissed more than one person in the same day: ??? 

  • how many people do you know in real life from here: 0
do you have any pet names: no
do you want to change your name: I’ve always wanted a name originally from my country or ethnicity but…
  • what time did you wake up this morning: 9.30 am
  • what were you doing last night: watching TV
name something you cannot wait for: the end of November, when I will get the results of my exams which will determine the rest of my life, it’s very stressful
  • have you ever talked to a person named Tom: no, not a very common name in France lol
  • what`s getting on your nerves right now: all the papers I have to write
nicknames: soso (friends), soony (family)
  • relationship status : single
  • zodiac sign: Scorpio
  • pronouns: she/her
  • favourite tv show: right now The walking dead, but otherwise it’s Friends 

  • do you have a crush on someone: no
  • righty or lefty: righty

  • eating: what I eat in general ??? a lot of things lol

Right now:

  • drinking: nothing
  • i`m about to: write the first paper
  • waiting for: my motivation 
  • want kids: I always fear to die alone so 1 or 2 kids to help me would be nice
  • get married: I am 12 in my head
  • career: corporate lawyer (inshallah)

Which is better:

  • lips or eyes: eyes
hugs or kisses: hugs
shorter or taller: taller
  • romantic or spontaneous: spontaneous
sensitive or loud: sensitive
hookup or relationship: relationship
troublemaker or hesitant: none

Have you ever:

  • kissed a stranger: no
  • drank hard liquor: no
lost glasses/ contacts: no, I don’t always wear my glasses
sex on first date: ??? 
  • broken someone`s heart: no
  • been arrested: no
  • turned someone down: yes, undirectly 
  • cried when someone died: yes
  • fallen for a friend: no

Do you believe:

  • in yourself: not really

  • in miracles: hmm yes
in love at first sight: lol yes
in heaven: hm yes
  • in Santa Claus: I stopped at 5

I tag any of my followers who want to do it !

Peanut Butter <STUFFED> Brownies 

Everyone loves chocolate and peanut butter. These brownies mix the two together perfectly! 



  • 8 ounces chopped semi-sweet chocolate 
  • ¾ cup sugar
  • ¼ cup light brown sugar
  • 4 ½ tsp ener-g egg replacer mixed with 6 tbsp. warm water
  • 1 tsp vanilla extract
  • ½ cup + 2 tbsp. all purpose flour
  • 2 tbsp. unsweetened cocoa powder
  • ¼ tsp salt
  • 4 tbsp. semi-sweet chocolate chips

Peanut Butter Filling

  • ¾ cup creamy peanut butter
  • 1 cup confectioners sugar
  • 2 tsp vanilla extract 
  • 2 tbsp. almond milk



  1. Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly, about 5 minutes. Or melt in a medium microwave safe bowl in 20 second increments, stirring after each, in the microwave. Remove from the heat, pour into a large mixing bowl, and allow to slightly cool for 10 minutes.
  2. Whisk the granulated and brown sugars into the cooled chocolate/butter mixture.
  3.  Add the egg replacer, whisking until smooth after each addition. 
  4. Whisk in the vanilla. 
  5. Gently fold in the flour, cocoa powder, and salt.

Peanut Butter Filling

  1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter, confectioners’ sugar, vanilla, and almond milk together on medium-high speed until combined. The mixture will be very thick - like a crumbly cookie dough. 
  2. Set aside.


  1. Adjust the oven rack to the lower third position and preheat oven to 350F degrees. 
  2. Grease a 9x9 brownie pan
  3. Pour/spread half of the brownie batter into the prepared baking pan. 
  4. Take large chunks of the peanut butter filling and flatten with your hands. Place flat pieces in an even layer on top of the brownie layer.
  5.  Pour/spread the remaining brownie batter on top. 
  6. Top with the chocolate chips. Using the back of a spatula, gently press the chips into the brownie batter.

Check out Dearvagina.com for more recipes and all things dating, pop culture, feminism, breaking news.

Follow me on social media: Twitter= caraefingmeyers Instagram= carameyers

For all things Vegan, check out my good friend Shannon’s blog:creaturefree.com

nullclass asked:

// I just wanted to *gasp* at you because D. Gray-man, okay. Like, I come across people who know what it is so seldom, so, that was something. Apropos of nothing!


I LOVE dgm it’s my absolute favorite manga series hands down!!!!! like dude I’ve got star wars and I’ve got dgm, those are the most important pieces of media in my life lmao. katsura hoshino is a huge inspiration for me as an artist and writer, I just?? if I had to pick a single creator man, she’s the one!!!

and god I just love the CHARACTERS they’re so diverse and the story is dark and twisty but not without it’s own brand of humor, I JUST!!!! I LOVE DGM

EDIT: I also have a lenalee blog @ofdarkboots that’s been around longer than any of my other characters and I’m!! very proud of her lmao

Vegan Southern Cornbread

In November 2015 Daniel Gritzer posted a recipe for Southern-Style Unsweetened Cornbread on the Serious Eats website. His research into Southern cornbread inspired me to attempt a vegan version. His original recipe calls for:

  • 2 ½ cups buttermilk 
  • 3 eggs 
  • 1 ½ sticks unsalted butter, melted, divided

To make the recipe vegan I substituted megmeister’s Vegan Buttermilk from the Vegan Food Addict blog using 2 ½ cups of Organic Valley Original flavor Soymilk and 2 ½ tablespoons of Bragg Organic Raw Apple Cider Vinegar. I substituted 1 ½ tablespoons Ener-G Egg Replacer and 6 tablespoons of water for the 3 eggs, and used 1 ½ sticks of Earth Balance’s Vegan Buttery Sticks instead of the unsalted butter. I used high-quality, fresh stone-ground cornmeal from Big Spring Mill in Elliston Virginia and chose not to add the 3 teaspoons of sugar. I also suggest using the deepest well-seasoned 10-inch cast iron skillet you have as this recipe fills the pan almost to overflowing. The resulting cornbread is naturally sweet and holds together well. It is as good as the fine vegan cornbread offered at Raleigh’s Fiction Kitchen.

The resulting recipe :

Vegan Southern Cornbread


  • 3 cups stone-ground cornmeal  
  • 2 teaspoons kosher salt 
  • 6 teaspoons baking powder 
  • ¾ teaspoon baking soda 
  • 2 ½ tablespoons lemon juice, lime juice, apple cider vinegar, or white vinegar 
  • 2 ½ cups non-dairy milk (of your choosing)  
  • 1 ½ tablespoons Ener-G Egg Replacer  
  • 6 tablespoons of water 
  • 1 ½ sticks Earth Balance’s Vegan Buttery Sticks, melted, divided


  1. Place a well-seasoned 10-inch cast iron skillet on the center rack of the oven and preheat oven to 375°F.
  2. Stir together 2 ½ cups non-dairy milk and 2 ½ tablespoons apple cider vinegar (or lemon juice, lime juice, or white vinegar) to make vegan buttermilk. Let stand for 10 minutes.
  3. Whisk 1 ½ tablespoons Ener-G Egg Replacer with 6 tablespoons of water until smooth. 
  4. Meanwhile, in a large bowl, whisk cornmeal with salt, baking powder, & baking soda.
  5. In a separate bowl, whisk vegan buttermilk with egg replacer mix until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.
  6. Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.
  7. Pour remaining 1 tablespoon melted butter into preheated skillet and carefully swirl to coat bottom and sides. Scrape batter into prepared skillet, smoothing the top gently with a rubber spatula. Bake until cornbread is lightly browned on top and a skewer inserted into center comes out clean, about 45 minutes.
  8. Let cool for about 15 minutes in skillet, then serve warm. (Cornbread does not keep well and will lose its texture as it cools, so it’s best to eat it while it’s still fresh.)

There are things aquafaba does beautifully. Matzo balls aren’t one of them. Don’t get me wrong, they were tasty, just too doughy and weird. Ener-G egg replacer works way, waaaaayyyyyy better! #veganmatzoballsoup #aquafabafail #energFTW #vegan #vegansofig #vegansoup #veganjewishfood #whatveganseat #tinyballs #aquafaba #eggreplacer (at San Francisco, California)