Cassie DeNisco

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My Vegan Apple Crisp

Chef Cass is back with a yummy fall dessert: vegan apple crisp. This dessert is perfect for a post apple picking treat and its vegan. I love vegan apple crisp and when I found this recipe, I fell in love. Add a little bit of vanilla ice cream or whip cream (vegan or non) to this you will be in vegan apple crisp heaven.

Ingredients:

Filling

4 Peeled Apples

1/2 c Brown Sugar

1/4 c Flour

1 tsp Ground Cinnamon

1/2 tsp Ground Nutmeg

1/4 tsp Salt

1 Tbsp Lemon Juice

1tsp Vanilla Extract

Topping

1 c Flour

1 1/2 c Oats

1 c Brown Sugar

1 tsp Ground Cinnamon

3/4 c Vegan Butter

1 tsp Vanilla Extract

Directions:

  1. Cube the apples and add to mixing bowl with all of the other filling ingredients. Be sure to mix the apples so that they are properly coated and add to a 9 x 13 in greased pan.
  2. Preheat the oven to 350 degrees.
  3. In a separate bowl, prepare the topping by adding all of the dry ingredients first then add the melted butter and vanilla.
  4. Use your fingers to crumble the toping over the filling so that it is evenly spread across.
  5. Bake for 50 minutes until the top is golden brown and the inside is all gooey and yummy.
  6. Cool for 10 minutes and then add whatever toppings you’d like.

I’m literally so obsessed with fall and eating yummy desserts like this really help me get into the fall mood. I hope you enjoy this recipe and if you try it out let me know!

My Go To Fall Dinner Recipe

With fall right around the corner, my dinner recipes start to be quicker and easier to make. With getting back into the routine of working at night, I like to make sure that whatever I’m having for dinner is easy enough to either prep before I go to work or something that I can easily throw together once I get home. Today I’m sharing with you the easiest teriyaki chicken and veggie recipe for a fall dinner recipe!

Ingredients:

Chicken Breast (Cubed)

Soy Vay Teriyaki Sauce

Stir Fry Veggie Packet

Brown Rice

Directions:

  1. Marinate the cubed chicken breast for 1 hour in the Teriyaki sauce
  2. Once marinated, cook chicken in a large pan on top of stove on medium heat. Cook until the pieces have turned white.
  3. Add the veggie pack to the cooked chicken in the pan and add 1/4 c of the teriyaki sauce on top.
  4. Make your rice (I used the Trader Joe’s Freezer bag brown rice, click here) and you are ready to eat!

I wasn’t lying when I told you this recipe was so fast. I like to prep the chicken before work and then once I get home I throw it all together and I have a pretty healthy meal. I also sometimes make this recipe without the chicken so it’s perfect for my vegetarian friends too. You just have to be careful about this teriyaki sauce and the amount of sodium you’re intaking but this meal is so yummy! This fall dinner recipe is perfect for on the go nights or a cozy night in. Hope you enjoyed this quick little recipe, don’t forget to check out my Pinterest for more recipes or my latest recipe on the blog! @cassiedenisco

How to Make the Best Cake Pops

My absolute favorite 4th of July dessert is a cake pop. Why? I have no idea how but I love making . Every time I make them though, I’m surprised at how many people either don’t know how to make them or think that they’re so difficult to make. I’m here to tell you today that they are actually so easy to make, as long as you leave yourself plenty of time to make them. Also, patience is key and feel free to use whatever flavors and colors you want to customize this recipe.

Ingredients:

  • 1 Box Cake Mix
  • 1 16oz Can of Frosting
  • Parchment Paper
  • Cake Pop Sticks
  • Melting Chocolate
  • Sprinkles

Directions:

  1. Following the directions on the box of cake mix to make the cake.
  2. Let cool and then take a fork and start to break up the cake so that it ends up being in little pieces. Place those pieces in a bag and stick it in the freezer for at least 4 hours. (This is my secret step)
  3. Once the cake mix is frozen, mix in the frosting. Add only a little at a time until the combination is sticky.
  4. Melt a little of the melting chocolate in the microwave for 30 seconds. If it doesn’t all melt, stir it and then put on again for 20 seconds.
  5. Begin to make the cake into small balls, about 1 inch in size.
  6. Take a cake pop stick and put it in the melted chocolate and then directly into the cake pop ball. This will help to make sure it won’t fall off when its up right.
  7. Stick the pops, cake side down, onto a cookie sheet lined with parchment paper and freeze. I like to freeze for at least a day but as long as the frosting and chocolate is frozen it should be okay.
  8. Once the pops are frozen, melt 2 cups of the chocolate and begin to cover the pop with it. I like to use a spoon and gently glide the chocolate over the pop as opposed to just sticky it in the chocolate and turning it. This step is going to be the most tricky so be sure to stay patient.
  9. Before the chocolate hardens, this is the time to put your sprinkles or decorations on the pops.
  10. Put the pops back in the fridge until you are ready to serve them!

As you can see, it really isn’t that hard to make cake pops, it just takes a lot of time to make sure that they don’t fall apart. Cake pops are so yummy and really a great dessert for any party. There’s so many ways to decorate them that they can fit any occasion.

For the full video of how to make cake pops, check out my IGTV video on Instagram!

Vegan Starbucks Lemon Loaf

I have two go to sweet treats when I go to Starbucks: birthday cake pop and lemon loaf. Both are so yummy but super sugary and not the best to have. Starbucks is also pretty expensive for just a slice of a loaf cake so I made it my mission to find a recipe similar to Starbucks’ lemon loaf that would be much cheaper and healthier. I finally think I have found the perfect vegan recipe so here it is!

Ingredients:

Loaf

– 2 c Flour

– 3 tsp Baking Powder

– 1/2 tsp Salt

– 3/4 c Sugar

– 1 c Dairy Free, Unsweetened Milk

– 1/2 c Vegetable Oil

– 1/4 c Lemon Juice

– 2 tbs Lemon Zest

– 1 tsp Vanilla Extract

Icing

– 1 c Powdered Sugar

– 1/4 c Lemon Juice

– 2 tbs Lemon Zest

Directions:

  1. Preheat oven to 350 degrees and grease a 9″ by 5″ loaf pan lined with parchment paper.
  2. Stir all dry ingredients together in a medium bowl.
  3. In a large bowl, mix together all wet ingredients.
  4. Slowly add dry ingredients mix to the wet ingredients mix.
  5. Pour batter in loaf pan and bake for 40 minutes. Remove and place aluminum foil tent over it to prevent the top from browning.
  6. Put it back in the oven and cook for 15-20 minutes more or until a toothpick inserted is clean.
  7. Let cool and prepare glaze by mixing powdered sugar, lemon juice, and lemon zest together until combined.
  8. Drizzle icing over cooled loaf and place in the fridge for 10-15 minutes to set!

Although the cook time is kind of long, this loaf turned out so yummy. It is definitely so similar to the Starbucks Lemon Loaf that you probably will want this loaf over their’s any day. It has way less sugar and is a lot healthier of a treat. Let me know if you try this recipe out or if you want me to make more Starbucks recipe dupes in the future!