Hint of Lime Cookies

Some very exciting news: tomorrow is my last day at my internship! On Monday, I will head back to class (until September… no summer vacation for me!) and I am so excited. However, this will mean that I’ll have a lot more to do and lot less time for herbivoress. 😦 BUT do not worry. I still plan to do my regular five posts a week and I just got a beautiful new camera for motivation!

I have to order a charger, but once that’s all squared away, expect some mediocre photos while I figure this puppy out!

But on to more important things….

Hint of Lime Sugar Cookies

makes 50 sugar cookies


4 C Flour

1 1/4 C Earth Balance

1 C Sugar

1 Flax “Egg”

1 tsp. Vanilla Extract

Juice & Zest of 1 Lime

1 tsp. Baking Powder

1/4 C Warm Water

To make your flax egg, mix 1 Tbsp. ground flaxseed and 3 Tbsp. of warm water in a small bowl and mix well with a fork. Set it aside. In a large mixing bowl, beat together the sugar and Earth Balance, until smooth.

Once smooth, add flax egg, vanilla, and lime juice & zest and beat well. Very slowly, add the flour and baking powder. The mixture will become extremely dry, but continue to mix until completely combined. Once mixed, slowly pour a small stream of the warm water while continuing to mix the dough. You may not need to use the entire 1/4 cup of water– add slowly, taking breaks to let the water combine with the dough. Once the dough becomes a (still slightly dry) mass, remove it from your mixing bowl, wrap in plastic wrap and refrigerate for an hour.

Preheat your oven to 350.

Flour a flat surface and a rolling pin and place chilled dough onto the surface. Separate the dough into four equal chunks and, one chunk at a time, roll the dough out to 1/4 inch thickness and cut into desired shape.

Place on a greased cookie sheet and bake for 8 to 10 minutes. If you want a soft, chewy cookie, remove at 8 minutes. If you want a crisp cookie, bake for 9 to 10 minutes.

These cookies are to die for.

They’re perfect in consistency and have just the right amount of lime.

Once the cookies cool, dust them with powdered sugar, and enjoy.


Chocolate Peanut Butter Oreo Pie

Today happens to be a huge holiday in the world of math-lovers: Pi Day. We may be few and far between, but we sure know how to celebrate– with pie.

To celebrate the nerdiest of all holidays, I did what any real nerd would do and made pie. To ensure that I wouldn’t eat the whole thing in one sitting, I chose to make several small “pies” in individual ramekins. However, I have made this recipe in a large regular ol’ pie before, and it turns out great that way, too. These chocolate peanut butter oreo pies are super rich, creamy, and so easy to make. They will satisfy any vegan’s peanut butter cup cravings and trick any omnivore into thinking they are enjoying a plain old dairy-and-egg-filled concoction.

Chocolate Peanut Butter Oreo Pie

makes 5 small ramekins or 1 large pie


1 Package of Extra Firm Silken Tofu

1 Bag of Semisweet Vegan Chocolate Chips

1 C Smooth Peanutbutter

1 C Confectioners Sugar

1/4 C Almond Milk

16 Oreo Cookies (I used Newman-O‘s)

1 C Earth Balance, melted

In a microwave safe bowl, heat chocolate chips on high for 1 minute. Stir, and heat for another minute. If the chocolate is still not completely melted, heat for an additional 30 seconds. In a food processor, combine the tofu and melted chocolate and combine.

Add Oreo cookies to a large plastic Ziploc bag. Crush the Oreo’s with a hammer or (with clean shoes!) stomp on them. Once crushed, pour into a bowl and add the melted earth balance. Mix well. In either ramekins or a pie tin, press the Oreo crust into the bottom of the bowl, forming a 1/4 inch pie crust. Pack it in tightly.

Pour a quarter cup of the chocolate mousse mixture into each ramekin (or, if using a pie pan, use all of the chocolate mixture.)

Clean out your food processor and add the peanut butter, sugar, and almond milk to it. Combine and let the processor run until the mixture is smooth– at least 1 minute.

Using a teaspoon, take two spoonfuls of the peanut butter and add them to each ramekin. Use the bottom of the spoon to spread the mixture out over the chocolate mousse. If using a pie pan, use as much of the peanut butter as you want– i usually like the peanut butter layer to be half as thick as the chocolate mousse layer.

Refrigerate pies for two hours, and serve cold.

I love these pies- they are so easy to whip up and involve no baking!

They’re great for a casual dessert or a nicer event and can be easily “dressed up” if need be.

Happy Pi Day!

What’s your go-to easy dessert recipe?