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Easy Vegan Gluten-free Pumpkin Brownie Recipe

Vegan Gluten-free Pumpkin Brownie Recipe

Take a deep breath in. Ahhhhh. Feel that? That’s the beautiful briskness of fall!

I’m thrilled to share a mouthwatering recipe that embodies the essence of fall: Vegan and Gluten-Free Pumpkin Brownies. As the leaves change colors and the air turns crisp, there’s nothing like enjoying a sweet treat that captures the warm, comforting flavors of the season. And chocolate, obvi.

These brownies are the perfect combination of pumpkin spice and chocolaty goodness, and the best part is, they’re undetectably vegan and gluten-free. Whether you’re vegan or gluten-free, or simply enjoy indulging in delicious desserts, these brownies will surely become a seasonal favorite.

The Ingredient Magic

Baking with high-quality ingredients will equal high quality brownies! I try not to use any “weird” ingredients. Most of the ingredients here are items you probably already have in your house. If you don’t, here are my suggestions so you can scoop them up easily:

Key Ingredients

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

easy vegan gluten-free pumpkin brownie recipe

Chocolate Pumpkin Brownie Recipe — vegan + gluten-free

Easy pumpkin brownie recipe with gooey chocolate and cozy pumpkin. You'd never know they are dairy-free, vegan, and gluten-free. Loved by kids and adults.
Course Dessert
Cuisine dessert, Gluten-free, Vegan
Servings 9

Equipment

  • 1 medium bowl
  • 1 large bowl
  • 1 Whisk
  • 2 spatulas
  • 1 8×8 inch pan
  • Parchment paper

Ingredients
  

The Brownie Part

  • 160 g gluten-free baking flour 1 1/3 cup
  • 80 g unsweetened cocoa powder 1 cup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 160 g vegan butter, melted 2/3 cup
  • 100 g brown sugar 1/2 cup
  • 150 g granulated sugar 3/4 cup
  • 100 ml unsweetened almond milk 1/3 cup + 2 Tablespoons
  • 15 ml vanilla extract 1 Tablespoon
  • 6 oz chocolate chips 1 cup

The Pumpkin Part

  • 100 g pumpkin puree 1/2 cup
  • 55 ml unsweetened almond milk 1/4 cup
  • 15 ml vanilla extract 1 Tablespoon
  • 30 ml vegetable oil 1 Tablespoons
  • 25 g granulated sugar 1/8 cup
  • 85 g gluten-free baking flour 2/3 cup
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 dash salt
  • 9 Oreos (optional)

Instructions
 

Prep

  • Preheat your oven to 350 degrees F.
  • Line an 8×8 inch pan with parchment paper. Set aside.

The Brownie Part

  • In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside for now.
  • In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk together until fully combined.
  • Add in the almond milk and vanilla. Whisk again.
  • Switch to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the dry ingredients in until there are only a few flour streaks remaining. Then, add in the chocolate chips. Fold gently until combined and you have a beautiful chocolate brownie batter. Set this aside while you make the pumpkin layer.

The Pumpkin Part

  • Take the medium bowl that used to have your dry ingredients in it from the brownie layer. Now that the bowl is empty, add the pumpkin, almond milk, oil, vanilla, and sugar. Stir together with a spatula until fully combined.
  • To the wet ingredients, add the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Fold the dry ingredients in until the mixture is fully combined.

Assemble

  • Take your 8×8 inch baking pan lined with parchment paper. Add the brownie layer. Spread out smooth.
  • On top of the brownie layer, add the pumpkin layer. Spread it out evenly.
  • Take a knife a run it up and down, and side to side, of the brownie pan to swirl the brownie part and pumpkin part together a bit.
  • Add 9 whole Oreos on top of the brownies: 3 down and 3 across. Press them gently into the batter. Or, you can skip the Oreos all together. They're fun, but not necessary.

Bake

  • Bake the brownies in the preheated oven for about 25 minutes, or until the top no longer looks wet.
  • When they're done baking, remove the pan from the oven and allow the brownies to cool completely in the pan on a wire cooling rack.
  • Technically, for the best shaped brownies, you should wait until they are fully cooled to cut them. However, I have to say, there is nothing like a forkful of warm brownie fresh from the oven. Allow them to cool for at least 20 minutes so they aren't TOO hot. Then use the parchment paper overhang as handles to pull the brownies up an out of the pan. Cut into 9 squares, each with an Oreo in the center (if you used Oreos).
  • Eat, enjoy, and love fall!
  • If you have any extras, store them in an airtight container for up to 5 days. Alternatively, pop them in the freezer for up to 3 months.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using King Arthur measure-for-measure gluten-free flour. Scoop it up here.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword easy pumpkin brownie recipe vegan and gluten-free

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Vegan Cherry Hand Pies Recipe

vegan cherry hand pie recipe

It’s fresh fruit season! Strawberries and blueberries, peaches, cherries, oh my! I love fresh fruit. I especially love fresh fruit pies.

If you’re reading this post, you probably also love pie. Now imagine you have a mini personal pie. You’re holding in your hands a little pocket of bliss, bursting with the vibrant and sweet essence of cherries. The flaky, golden-brown crust cradles a luscious filling of juicy cherries, perfectly balanced between tartness and natural sweetness.

As you take a bite, your taste buds are greeted with a delightful medley of flavors—the tang of the cherries and the buttery goodness of the crust. Each bite is a harmonious combination of textures, with the tender fruit filling melding with the crispness of the crust. The aroma of warm cherries wafts all around you.

Whether enjoyed as a grab-and-go treat or savored slowly with a cup of tea (or glass of wine), a cherry hand pie is a handheld delight that brings together the nostalgic charm of a classic pie in a convenient and portable form. So take a bite, and let the irresistible flavors of cherry dance on your palate, bringing you a moment of pure joy.

It sounds delicious right?! They really are quite wonderful.

They’re naturally dairy-free and vegan. Want gluten-free too? Swap in Bob Red Mill’s gluten-free flour in place of the flour. SO tasty.

Before we get started, a quick note about timing: the filling, once made, needs to cool for at least an hour before finishing making the hand pies. I recommend making the dough + filling in the morning, and then finishing them later that day. Or, you can make the dough and filling a day ahead, and then finish the hand pies the next day. Whichever is better for your schedule.

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

Vegan Cherry Hand Pies Recipe

Vegan Cherry Hand Pies Recipe

This cherry hand pie is a handheld delight that brings together the nostalgic charm of a classic pie in a convenient and portable, personal-sized form. They're undetectably vegan, so enjoy them whether you're vegan, dairy-free, or not!
Course Dessert
Cuisine Vegan
Servings 8 Individual Hand Pies

Ingredients
  

The Crust Dough

  • 180 g vegan butter, cold 3/4 cup (1.5 sticks)
  • 240 g pastry flour (or all purpose flour) 2 cups
  • 30 g arrowroot powder 3 Tablespoons
  • 15 g maple syrup 1 Tablespoon
  • 45-90 g water 3-6 Tablespoons

The Filling Part

  • 1 pint fresh cherries, pitted + quartered or frozen. 2 cups
  • 50 g granulated sugar 1/4 cup
  • 15 g fresh lemon juice 1 Tablespoon
  • 15 g arrowroot powder 1 Tablespoon
  • 15 g water 1 Tablespoon

Finishing Touch

  • 15 g maple syrup 1 Tablespoon
  • 15 g non-dairy milk (almond, oat, soy, etc) 1 Tablespoon

Instructions
 

The Crust Dough

  • Using a grater, grate the butter onto a plate. Scoop the grated butter into a container and put it in the freezer. You want your butter as cold as possible to ensure it doesn't melt while making the dough. (Alternatively, you can cut it into cubes with a knife.)
  • Place the pastry flour and arrowroot powder (3 Tablespoons) into a food processor. Pulse a few times to combine them together.
  • Add in the cold butter and pulse several more times, until it's roughly incorporated, evenly, into small crumbs.
  • Add in the maple syrup and 2 Tablespoons of water to the food processor and keep pulsing to combine it into a ball. If it's still dry, add in a Tablespoon more of water at a time until the dough comes together into a ball. It should be soft to the touch. If it's dry, add another Tablespoon of water. If it gets too sticky (too much water) add in some more flour.
  • Take the dough ball out of the food processor. Flatten it slightly into a disk shape. Wrap it in plastic wrap (or place it in a plastic ziploc bag. Sandwich size works well). Place it in the fridge.

The Filling

  • Add the cherries, sugar, and lemon juice to a saucepan and heat over medium heat on the stove, stirring constantly. Cook until the cherries break down a bit and are bubbly, about 10 minutes.
  • Turn the heat down to medium-low. Combine the arrowroot powder (1 Tablespoon) and water (1 Tablespoon) together in a small bowl and add them to the cherries and mix well. The mixture should become thick and jammy within a couple of minutes. Once it does, remove it from the stove.
  • Scoop the cherry mixture into a bowl (I use a glass pyrex) and place it in the refrigerator to cool. Allow it to cool for at least an hour.
  • Break! You can either do the above steps a day in advance, or take a little break while the filling cools.
  • After an hour (or more, or the next day), remove your dough from the fridge. If you've waited more than an hour, allow it to sit on the counter for 20 minutes to come back up to temperature a bit.
  • Lightly flour a large piece of parchment paper or a pastry mat with flour. Using a rolling pin, roll out the pie dough out, adding more flour onto the mat / dough / rolling pin as needed to prevent it from sticking. Roll the dough to about an 1/8 inch thick.
  • Use a 3 inch cookie cutter or the top of a drinking glass to cut out 16 circles total. You'll need to gather up the scraps and re-roll 2-3 times. (Don't worry if you don't get 16 circles with the first roll. You won't!)
  • Line a baking sheet with parchment paper. Place 8 of the round circles onto the sheet.
  • Take the cherry filling and place a heaping Tablespoon of filling onto each of those 8 rounds. You want to leave an edge around each circle, so try to keep the filling in the center.
  • This is when I typically pre-heat my oven. Heat your oven to 400℉.
  • Back to the pies. Fill a small dish with water. Dip your clean finger into the water and run it around the edges of one of the cherry rounds. Dip your finger in water again and run it around the edges of one of the blank dough rounds. Take the blank dough round and place it – waterside down – on top of the cherry filled round, so that it's water-to-water. The water creates the stickiness, the glue, to seal the edges of your hand pies together and prevent the jam from oozing out too much while baking. Run your finger lightly around the edges to blend the seam of the top and bottom rounds together. Repeat this for all of the hand pies.
  • Take a fork. Use the tines of the fork to lightly press around the edges of each hand pie. This helps cinch them together, and looks pretty.
  • Last step! Stir together 1 tablespoon or maple syrup and 1 tablespoon of non-dairy milk. Use a pastry brush (or your fingers) to spread the liquid lightly all over the tops of the hand pies. This will help create that golden brown color in the oven.
  • Once your oven is preheated, pop the hand pies in. Bake them for 22-25 minutes until they look golden brown. You'll be able to smell their sweet essence as they bake. Mmmmmm
  • Remove them from the oven and place the baking sheet on a cooling rack or hot pad for at least 10-15 minutes. Eat them immediately, nice and warm, or allow them to cool completely.
  • Once they're cooled, store them in an airtight container on the counter for 3-5 days. If you want to store them for a later date, place them gently into a freezer ziploc bag, or a freezer-proof container, and pop them in the freezer for up to 3 months. To defrost, place them on the counter for 1 hour.
  • Optional but highly recommend: Serve warm with your favorite vegan ice cream. My go-to for these is Oatly vanilla.
  • Eat + enjoy!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order. For this recipe, use 296 g of Bob Red Mill’s Gluten-free 1-to-1 flour.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword cherry hand pies, recipe, vegan

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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The Best Vegan Chocolate Cupcake Recipe

vegan chocolate cupcake recipe

Have you ever seen the show Hart of Dixie? I know this post is supposed to be about Chocolate Cupcakes. It is, I promise, stay with me.

If you like Gilmore Girls, or Virgin River, you’ll like Hart of Dixie. It’s a rom-com tv show about a big city doctor who moves to a small town and falls in love (among other things)…and it is SO GOOD I love it and have watched the full series twice four times 😀

CHOCOLATE CAKE IS ROMANTIC

There is a scene in the show where they say that two people sharing chocolate cake is one of the most romantic things to do together. Now, that is what I think about every time I see, make, or hear about chocolate cake, and it always makes me smile. So the next time you’re looking for a romantic dessert, make a chocolate cake (or cupcake) and share it with your partner.

Romance aside, if you’re looking for a cupcake recipe for birthdays, anniversaries, BBQs, potlucks, block parties, or just because — this recipe is still the one for you.

These chocolate cupcakes are the BEST. And I don’t say that lightly. They’ve earned it. I am not typically a “cake-person.” It has to be juuust the right type of cake with a moist cake-part and flavorful not-too-sugary frosting-part. This chocolate cupcake recipe has the perfect balance. It has that moist, chocolaty crumb combined with a silky smooth chocolaty frosting.

IT’S EASY!

Did I mention the cake batter comes together in 30 minutes or less? All in one bowl and no electric mixer needed! You whisk all the ingredients together, scoop into muffin cups, and bake. The frosting whips up quickly too with a handheld mixer. And yet the end result is truly the most wonderful chocolate cake and frosting. It’ll taste like you’ve spent the whole day making it!

It’s naturally dairy-free and vegan. Want gluten-free too? Swap in Bob Red Mill’s gluten free flour in place of the all-purpose flour. SO tasty.

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

vegan chocolate cupcakes recipe

The Best Vegan Chocolate Cupcake Recipe

The only chocolate cupcake recipe you will ever need. Moist, chocolaty, and oh-so-satisfying for any and all chocolate lovers — whether you're vegan, dairy-free, gluten-free or not!
Course Dessert
Cuisine Dairy-free, Gluten-free, Vegan
Servings 24 cupcakes

Ingredients
  

The Cake Part

  • 14 g ground flaxseeds 2 Tablespoons
  • 90 g water 6 Tablespoons
  • 396 g granulated sugar 2 cups
  • 210 g all-purpose flour (or 222 grams gluten-free flour) 1 3/4 cups
  • 75 g unsweetened cocoa powder 3/4 cup
  • 1 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 240 ml almond milk (or your fav non-dairy milk) 1 cup
  • 120 g canola oil 1/2 cup
  • 2 tsp vanilla extract
  • 240 ml boiling water 1 cup

The Frosting Part

  • 8 oz vegan butter (room temperature) 2 sticks
  • 500 g powdered sugar 4 cups
  • 75 g unsweetened cocoa powder 3/4 cups
  • 2 tsp vanilla extract
  • 60 ml almond milk (or your fav non-dairy milk) 4 Tablespoons

Instructions
 

The Cake Part

  • Preheat your oven to 350 degrees F. Line 2 cupcake pans (12 cupcakes each) with cupcake liners. Set the pans aside.
  • Make the flax eggs: Combine the flaxseeds and the 90 g of water. Mix them together with a fork and set aside.
  • In a large bowl, whisk together all of the dry ingredients (the sugar through the salt on The Cake Part ingredients list).
  • Then, to the dry ingredients, add the flaxseed mixture, almond milk, oil, and vanilla. Stir gently the wet ingredients into the dry until there are no more streaks of flour.
  • Add in 240 ml (1 cup) of boiling water: Boil slightly more than 1 cup of water either in a pot on the stove, or in a microwave safe bowl in the microwave for about 2 minutes. Slowly pour the boiling water into the other ingredients, while doing your best to continuously whisk the batter while the water is being added. Stir just until fully mixed. The batter will be very thin.
  • Now, to get the batter into the cupcake-lined pans. You can either scoop the batter with a large cookie scoop, or, since the batter is so thin, pour the batter into a liquid measuring cup and pour it into the cupcake pans. Either way, you’ll have some drips that get on your counter/the outside of the pan. That’s alright 🙂 It wipes right off. Wipe off any drips from the pan using a damp paper towel before baking.
  • Bake the cupcakes in your pre-heated oven for about 20-22 minutes. They’re done when the tops no longer look wet, and when they spring back when you lightly press the top of one with your finger.
  • Take the cupcakes out of the oven and cool them in the pan on a hot pad for 2-3 minutes. Then take each cupcake out of the pan and cool them completely on a plate or on wire cooling racks. 
  • While the cupcakes cool, make the frosting.

The Frosting Part

  • Into a medium-sized bowl, sift the cocoa powder and powdered sugar. Set aside.
  • Into a large bowl, put the two sticks of room temperature vegan butter. Using a handheld mixer, whip the butter until it’s creamy.
  • Add in about 1/3 of the powdered sugar/cocoa mixture. Also add in the vanilla extract and 2 Tablespoons of the almond milk. Turn the beaters on to the lowest speed and slowly incorporate those ingredients. Some of the powdered sugar will probably *poof* as you mix. That’s ok.
  • Add in another 1/3 of the powdered sugar/cocoa mixture and 1-2 Tablespoons more almond milk. Beat again. Continue this until you’ve used all the powdered sugar/cocoa mixture. Add more milk as needed, 1 Tablespoon at a time, until you reach a creamy frosting consistency.
  • Now, your cupcakes are probably cool, which means it's perfect timing to frost!
  • Use a spatula to scoop the frosting into a plastic bag or pastry bag fitted with the frosting tip you want to use to frost. I usually use an open star tip. Pipe the frosting onto the cupcakes. Alternatively, if you don't feel like piping, slather that frosting on with a knife.
  • ENJOY your delicious cupcakes!

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! 
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword birthday, recipe, potluck dessert

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

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Recipe: Vegan Chocolate Chip Cookie Ice Cream Cake with MOST Oreos (gluten-free option)

vegan cookie ice cream cake recipe

Sunshine + ice cream! What could be better? How about sunshine + chocolate chip cookie ice cream cake with MOST Oreos?!

I know it’s a little bit of a mouthful to say, but once you take a bite, you’ll see why it’s necessary. There are so many *stars* in this recipe. The soft, melt in your mouth chocolate chip cookie base with just the right amount of crisp texture. The cool, creamy ice cream. The whole MOST Oreos. The fun sprinkles.

Have you had MOST Oreos yet? They are the Oreos with the MOST cream in the middle. I quite like that the cream in the middle has cookie crumbs mixed into it (rather than just straight ‘plain’ cream…which is also delicious). Anyway, if you haven’t tried them, this is your sign to scoop some up. And if you have tried them, or have them in your kitchen, here’s a perfect recipe to make with them.

Not a MOST Oreo fan? Or have other Oreos you want to use? Or want to make them gluten-free and use the gluten-free Oreos? Great! This recipe will work with any type and flavor or Oreo. Choose your favorite.

You can enjoy this sweet, fun treat all spring + summer long. Or really year-round, if you crave ice cream as much as I do. Your family will love this. Your kids will ask for it. Your friends will drive distances to come over and eat it with you. Your neighbors will thank you. And it’ll make you smile.

Let’s get baking!

Show off your baking! Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

vegan cookie ice cream cake recipe

Vegan Chocolate Chip Cookie Ice Cream Cake Recipe with MOST Oreos (gluten-free option)

What is more fun than ice cream cake?! You deserve this. Impress your friends, family, and yourself with this exceptionally delicious cookie ice cream cake. Undetectably vegan, dairy-free, and gluten-free. No mixer needed. Just want cookies? Skip the ice cream step and enjoy the cookie bars without it. Two recipes in one!
Servings 9 large servings

Equipment

  • 1 8×8 or 9×9 in square baking pan
  • Parchment paper to line baking pan
  • 1 Rubber spatula
  • 1 Whisk
  • 1 large mixing bowl
  • 2 Medium mixing bowls One needs to be microwave safe
  • 1 Small bowl
  • 1 Fork
  • 1 Sharp knife
  • 1 Cutting board
  • spoons

Ingredients
  

  • 7 grams ground flaxseeds 1 Tablespoon
  • 45 grams water 3 Tablespoons
  • 180 grams all-purpose flour (or 222 grams gluten-free flour) 1 1/2 cups
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cornstarch
  • 4 oz vegan butter 1 stick
  • 150 grams light brown sugar 3/4 cup
  • 49 grams granulated sugar 1/4 cup
  • 1 tsp vanilla extract
  • 6 oz vegan chocolate chips 1 cup
  • 18 MOST Oreos (or gluten-free Oreos) Any kind of Oreo will work
  • 2 pints your favorite vegan ice cream make sure it's gluten-free, if GF desired
  • sprinkles, chocolate sauce, Oreo crumbs, toppings of your choice

Instructions
 

Prep to bake

  • Preheat the oven to 350 degrees F. Line a 8×8 or 9×9 inch baking pan with parchment paper. Set it aside.

Make flax egg

  • In a small bowl, measure in the flaxseeds and water. Use a fork to mix them together. Set it aside to thicken.

Mix together the flour + leavening

  • Take a medium bowl, add the flour, baking powder, baking soda, salt, and cornstarch. Mix it together gently with a spatula or spoon. Set aside.

Make the cookie dough

  • Unwrap the 1 stick of vegan butter. Place it in a medium-sized microwave-safe bowl. Microwave it for 30-40 seconds, until melted.
  • In a large bowl, mix the granulated sugar, brown sugar, and melted butter. Whisk together really well. Then, whisk some more!
  • Add the flax egg and vanilla extract. Whisk again until the batter is fully combined.
  • Switch from a whisk to a rubber spatula. Add the flour mixture to the butter mixture. Gently fold the flour mixture into the batter until only a few flour streaks remain.
  • Add in the chocolate chips. Fold them in until the batter is just fully combined. Try not to over-mix.

Assemble + bake

  • Scoop the batter into the parchment-line baking pan.
  • Take your MOST Oreos (or your Oreo of choice) and press 3 rows of 3 Oreos each on top of the bars. So you have 3 rows of 3 Oreos – 9 Oreos total. Sprinkle on some additional chocolate chips. It makes the bars look extra tasty.
  • Place the baking pan in the preheated oven. Set a timer for 25 minutes. After the 25 minutes, check the cookie bars. The edges should be light brown and the middle should be set (not wet-looking).
  • Remove the baking pan from the oven and place them on a cooling rack or a hot pad to cool. Cool the bars completely.

Turn bars into ice cream cake

  • Take your ice cream out of the freezer. You can use 2 pints of the same flavor, or two different flavors. Some of my favorite vegan + gluten-free combinations are Oatly strawberry and So Delicious chocolate cookie 'n' cream. Or Oatly vanilla + Wegmans coffee caramel fudge.
  • Scoop the ice cream onto the cooled cookie bars. If you're using two flavors, scoop on the full pint of the first flavor. Spread it out evenly on top of the bars with a knife or spoon. Then add the second flavor, spreading out evenly.
  • Take 9 more Oreos and place them evenly spaced on top of the ice cream — 3 rows of 3 Oreos in each row. Top with your toppings of choice! I like to use sprinkles.
  • Cover the pan with foil or plastic wrap. Place it in the freezer for at least 2 hours, or overnight.

Slice + serve

  • When you're ready to dig in (after at least two hours), remove the ice cream cake from the freezer. Use the parchment paper to lift the ice cream cake out of the pan and place it on a cutting board. Use a sharp knife to cut the ice cream cake into 9 squares — 3×3 — each with a whole Oreo on top.
  • Drizzle with chocolate sauce (or caramel, peanut butter, etc), if desired.
  • ENJOY!!
  • Store any leftovers in the freezer.

Notes

I’ve included both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also wonderful. Do whatever you are more comfortable with.
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Not feeling ice cream? Just make the bars, and dig in when they’re fresh from the oven!

Did you make this recipe? Share photos on Instagram (or your favorite social media platform) and tag @FetchingGoodies and hashtag #FetchingGoodies to show it off. I’ll share it on the Fetching Goodies Instagram stories, too. 🙂

Posted on

Recipe: Best Vegan Blueberry Crisp

vegan blueberry crisp recipe

Dare I say it—the weather is getting warmer! Springtime is here and I am thrilled. For sunshine. For pretty walks. For just needing a light jacket. For flowers. And for all the springtime fruits + veggies.

This blueberry crisp is perfect for spring, but also can be made anytime thanks to fresh or frozen blueberries. It comes together in under an hour (maybe even 30 minutes), bakes for 45 minutes, and results in a luscious, juicy, juuust perfectly sweet berry crisp that you, your family, and friends will love.

It’s wonderful served warm or cold. My favorite is warm (either fresh from the oven, or a reheated serving in the microwave), topped with Oat Planet blueberry crumble ice cream or classic Oatly vanilla ice cream.

Eat it as a snack. Enjoy it for dessert. Even savor it for breakfast (it’s blueberries + oats right?!)

Let’s get baking!

Show off your baking! Share it on your favorite social media and tag @FetchingGoodies and hashtag #FetchingGoodies. I love to see + share your bakes.

best vegan blueberry crisp recipe simple gluten-free option

Best Vegan Blueberry Crisp Recipe

Rachel Mastandrea
Blueberry crisp is such a wonderful dessert! Perfect for spring, but you can make & enjoy it anytime thanks to the use of fresh or frozen blueberries. Plus, it's vegan, dairy-free, and can be made gluten-free too. See the steps in action with this one-minute reel.
Prep Time 45 minutes
Cook Time 45 minutes
Course Dessert
Servings 8

Ingredients
  

Topping

  • 1 cup flour (sub gluten-free flour blend for gluten-free) 120 grams
  • 1 cup quick-cooking oats (use gluten-free for gluten-free) 100 grams
  • 1 cup light brown sugar 198 grams
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 stick vegan butter, melted 4 ounces

Filling

  • 1/4 cup granulated sugar 49 grams
  • 1 whole lemon, zested + juiced
  • 1/4 cup cornstarch or arrowroot flour 40 grams
  • 6 cups blueberries, fresh or frozen 36 ounces

Instructions
 

Prep to bake

  • Preheat the oven to 350 degrees F. Spray an 8×8 or 9×9 inch baking pan with cooking spray. Set it aside.

Make the crisp topping

  • Combine the flour, oats, brown sugar, cinnamon, and salt in a large bowl. Mix together thoroughly with a spatula or whisk.
  • Pour in the melted butter and mix with a spatula until fully combined. Break up any large lumps. Some small lumps are ok – they'll taste delicious when baked. The end result is a crumbly topping.
  • Dump the topping into a smaller bowl (I like to use one that can go in the dishwasher for easy cleanup.) Cover the bowl and place it in the fridge.

Make the filling

  • Use the same large bowl that you mixed the topping in (that is now empty). Add in the sugar and the zest from the 1 lemon. Add in the blueberries and stir until combined.
  • In a small bowl, combine the lemon juice and cornstarch. Use a fork to mix the cornstarch into the lemon juice until it's fully dissolved. This will help prevent any cornstarch clumps. Pour the cornstarch-lemon juice mixture over the blueberry mixture and stir until fully combined.

Assemble + bake

  • Dump the blueberry mixture into the prepared baking pan.
  • Remove the topping from the fridge. Give it another stir to break it up to a crumbly topping again. Sprinkle the topping over the blueberries. Use all of the topping.
  • Bake the crisp in the preheated oven for 45-55 minutes, until the topping is golden brown and the berries are bubbling.
  • Cool the crisp on a hotpad or wire cooling rack for at least 10 minutes. Serve warm. Optional, add your favorite ice cream.
  • Alternatively, if you aren't serving the crisp right away, allow it to cool completely. Then cover it and store it in the fridge until you're ready to serve. To reheat, uncover the crisp and bake in a 350 degree oven for about 15 minutes, or scoop individual servings into bowls and heat for 30 seconds in the microwave.
  • Enjoy!

Notes

I include both the volume (cups) and weight (grams/ounce) measurements in the recipe. I highly recommend baking by weight (i.e. 120 grams per cup of flour, rather than 1 cup of flour). It’s more accurate, consistent, and results in fewer dishes! That said, baking by volume is also wonderful. Do whatever is most convenient for you.
Gluten-free option: For gluten-free, I use + recommend using Bob Red Mill’s Gluten-free 1-to-1 baking flour. I buy it from Thrive Market. If you’re new to Thrive, you can sign up with my referral link to take 40% off your order.
For gluten-free oats, I use + recommend Trader Joe’s brand.
For vegan butter, I use + recommend soy-free earth balance sticks or country crock olive oil blend butter sticks.
Keyword blueberry, crisp, spring dessert, vegan recipe

Happy spring! I hope you’re able to enjoy some quality time outdoors with delicious crisp a-la-mode.

If you want to see me make this recipe, check out this reel on Instagram.

Did you make this recipe? Share on your favorite social media and tag@FetchingGoodies and hashtag #FetchingGoodies to show it off! I’ll share it in the FG Instagram stories, too.

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Recipe: Vegan Guinness Brownies

St. Patrick's Day Guinness Brownies Vegan

Happy St. Patrick’s Day! What a fun day. The Feast of Saint Patrick. The patron saint of Ireland. According to history.com, it’s “the anniversary of his death in the fifth century…The Irish have observed this day as a religious holiday for over 1,000 years. On St. Patrick’s Day, which falls during the Christian season of Lent, Irish families would traditionally attend church in the morning and celebrate in the afternoon.”

In honor of the day, we’re making Guinness Brownies. They are undetectably vegan. They are delicious. They are my favorite served warm with vegan ice cream. They will become your favorite too.

Let’s get right into it, shall we?

Ingredients

  • Guinness: 15 oz (1 can)
  • vegan butter: 2 sticks (16 TBS)
  • brown sugar: 3/4 cup (150 g)
  • granulated sugar: 3/4 cup (150 g)
  • flax: 3 TBS (21 g)
  • water: 9 TBS (135 g)
  • vanilla: 1 Tablespoon
  • salt: 1/2 tsp
  • flour: 1 1/4 cup (150 g)
  • baking soda: 1/2 tsp
  • baking powder 1/2 tsp
  • cocoa powder: 1 cup (100 g)
  • vegan chocolate chips 1 cup (6 oz)
  • Your favorite vegan ice cream, optional, but highly recommended

Directions

  1. Make the flax eggs: Combined the 3 Tablespoons of flaxseeds and 9 Tablespoons of water. Mix them together with a fork and set aside.
  2. Combine the flour, baking soda, baking powder, salt, and cocoa powder in a medium-sized bowl. Whisk together. Set aside.
  3. Next, reduce the Guinness. Pour 15 ounces of Guinness beer into a saucepan. Heat it on the stove, stirring occasionally, until it’s reduced by about 1/2. It’ll take 15-20 minutes. Then remove it from the heat, pour it into a bowl, and set it aside.
  4. At this point, preheat your oven to 350 degrees F.
  5. Next, melt the butter. Put it in a microwave-safe bowl and microwave for about 30 seconds. Then pour it into a large mixing bowl.
  6. Add to the large mixing bowl the granulated sugar and brown sugar. Whisk very well until fully combined.
  7. Add in 1 Tablespoon of vanilla and the flax eggs. Whisk again until well combined.
  8. Pour in the reduced beer. Whisk whisk whisk.
  9. Switch from a whisk to a rubber spatula. Add in the flour mixture. Gently fold the flour into the wet ingredients until almost fully combined. Then add in the 1 cup of chocolate chips and stir just a few strokes, until they’re incorporated and no flour streaks remain.
  10. Line an 8×8 inch pan with parchment paper. Pour in the brownie batter. Smooth it with the spatula.
  11. Bake the brownies in the preheated oven for about 35-40 minutes, until the edges begin to pull away from the sides and the middle is just set (not too jiggly).
  12. Cool the brownies in the pan on a wire cooling rack.
  13. Once the brownies are cool, use the parchment paper to lift the brownies out of the pan and onto a cutting board.
  14. Cut the brownies into your desired sizes. I cut them 3 x 3 – 9 brownies total.
  15. Now, ice cream! Ok you don’t have to top with ice cream. The brownies are incredible as-is. But when you top them with ice cream….wow. Brownie sundaes are how Fetching Goodies all began. That’s a story for another day.
  16. Anyway! Take a generous scoop of your favorite vegan ice cream and place it atop your beautiful brownie. I used Planet Oat blueberry oat crumble ice cream. 10/10, the refreshing vanilla-berry combo was wonderful with the rich brownie.
  17. Store any leftover brownies in an airtight container. Eat them within 4 days, if they last that long.
  18. Enjoy!

Happy St. Patrick’s Day y’all! I hope you have a wonderful day.

St. Patrick's Day Guinness Brownies Vegan
St. Patrick’s Day Guinness Brownies Vegan

P.S. feel free to make these brownies anytime, not just on St. Patrick’s Day. YUM.

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11 Wonderful Woman-Owned Home-Based Businesses in Alexandria, Virginia

10 woman-owned home-based businesses in Alexandria, Virginia

Happy International Women’s Day! Today we celebrate women. All women of all ages and backgrounds. Achievements, wins, and successes. Today, especially, we’re reminded to uplift women.

There are several ways you can honor and celebrate International Women’s Day, which is an achievement in and of itself. One way we’re celebrating is by highlighting 10 courageous, driven, intrinsically-motivated-to-make-a-difference women who own and operate their own businesses out of their homes in Alexandria, Virginia.

I like to call them ladypreneurs. You’ll notice every woman on this list has ‘founder’ and ‘owner’ in their title. They’ve each taken something they love, something they are passionate about and exceptional at, and turned it into a business.

When you’re a one-person business, you’re not “just” the owner or “just” the creator. In a one-person business, you wear multiple hats. Or really, all of the hats. Yes founder, owner, and creator. Also marketer, customer service representative, accountant, social media manager, project manager, administrative assistant, website manager, email marketer, designer…the list goes on.

In short, these women do it all. They hustle and innovate and educate so that they can fulfill the needs of those around them. Kudos, ladies. And thank you for all you do.


Bianca Del Cid, White Lily Shoppe

Vegan + cruelty-free high quality skincare

Bianca Del Cid, White Lily Shoppe. Photo source: whitelilyshoppe.com
Bianca Del Cid, White Lily Shoppe
Photo source: whitelilyshoppe.com

Ladypreneur: Bianca Del Cid, founder, owner, + clean product creator
About her business: White Lily Shoppe’s mission is, “to help you send easy, thoughtful gifts with our all-natural skincare gift boxes that give back to our communities.” The Shoppe features effective and clean high-quality skin care products — soaps, scrubs, body polish, and more. Bianca has created a business that combines soap making, gifting, and giving back to her community.
About her: Bianca is the daughter of hard-working Central American immigrants who taught her dedication and grit. She’s a single mom. She is passionate about making the world a better place, contributing to her local community, and gifting with a purpose.
Where to find: Visit the White Lily Shoppe online at whitelilyshoppe.com. Products ship nationwide.
Other ways to support: Share self-care gift boxes with your family and friends.
Fun fact: White Lily Shoppe donates 10% of all gift box proceeds to organizations in our community.
Instagram: @WhiteLilyShoppe


Catherine Soltes, Lily’s Flower Truck

Mobile flower truck

Catherine Soltes, Lily's Flower Truck
Catherine Soltes, Lily’s Flower Truck.
Photo source: lilysflowertruck.com

Ladypreneur: Catherine Soltes, founder, owner, + flower expert
About her business: Lily’s Flower Truck, named after Catherine’s dog, has grown into a fleet of two flower trucks that travel around the Virginia, Washington, DC, and Maryland area. Catherine offers build-your-own bouquets, workshops, and floral delivery.
About her: Catherine has a passion for spreading happiness. Her dog Lily (who the trucks are named after) can often be found at the floral pop-ups greeting guests.
Where to find: Visit lilysflowertruck.com to order flowers and to see the latest truck schedule.
Other ways to support: Lily’s Flower Truck is available for classes and private events.
Fun fact: A portion of Lily’s Flower Truck profits support local animal shelters.
Instagram: @lilysflowertruck


Erin Bell, ISO Candles

Hand crafted soy wax candles

Erin Bell, ISO Candles.
Photo source: isocandles.com

Ladypreneur: Erin Bell, founder, owner, + expert candle creator
About her business: ISO candles are hand poured scented soy wax candles. Erin creates dozens of scents, organized in collections, including ISO Adventure, Floral Market, Sweet Tooth, For Him, and many more. When you buy a candle, a portion of all sales are donated to different organizations, including ZERO – The End of Prostate Cancer, Dartmouth Hitchcock Health, and many others.
About her: Erin gets indescribable joy from making and giving candles. She is a College of Charleston alum, and soon-to-be mama.
Where to find: Visit isocandles.com to browse the variety of scents. Products are available for local pickup and delivery, as well as nationwide shipping.
Other ways to support: You can also find Erin’s candles in local shops, including Salon deZEN, Pawsh Dog Wash, Shop Made in VA, and Made in ALX.
Fun fact: Erin’s business name, ISO, has two meanings. The first is that ISO is a camera setting, a nod to her love of photography. The second is that it stands for “in search of” — a dedication to her continual drive to search for new adventures in life.
Instagram: @iso.candles


Igda Warner, Igda Warner Photography

High-quality, beautiful photography

Igda Warner Photography
Igda Warner, Igda Warner Photography.
Photo source: igdawarner.com

Ladypreneur: Igda Warner, founder, owner, + photographer
About her business: Igda Warner Photography captures high-quality, beautiful photographs that create a lasting impression. With extensive experience in portrait, lifestyle, family, branding, promotion, and more, she has the ability to deliver exceptional photographs while also making her clients feel comfortable and have fun throughout the shoot.
About her: When she was a child, Igda and her family fled the former Yugoslavia for Germany during the Balkan war. Then in 1999, they immigrated to the United States. Many of Igda’s childhood memories are preserved through the photographs that survived her journey. She is passionate about the power of photographs to capture a moment and create memories.
Where to find: Igda schedules photo sessions through her website at igdawarner.com.
Other ways to support: Know a friend, restaurant, or family member who may be interested in professional photos? Refer them to Igda.
Fun fact: Igda can often be spotted capturing moments around Old Town, Alexandria. Say hello if you see her!
Instagram: @VeloGirl22


Katie Burke, Port City Flowers

Micro flower farm

Katie Burke, Port City Flowers. Photo source: PortCityFlowers.com
Katie Burke, Port City Flowers
Photo source: PortCityFlowers.com

Ladypreneur: Kathryn (Katie) Santerre Burke, founder, owner, + lead farmer
About her business: Katie maintains flowers at her home in Del Ray, Virginia both indoors and outdoors, depending on what’s best for each variety, and manages the schedules to maximize the space and produce a variety of flowers from spring through fall. She has the magic touch to create beautiful blooms while completely brightening your day. She grows tulips, ranunculus, anemones, dahlias, zinnias, sunflowers, and so much more. “We feel strongly about our mission to provide locally sourced and sustainably grown flowers throughout the growing season and spread the joy,” says Katie on her website.
About her: Katie has been gardening since she was a kid. She comes from a long line of skilled gardeners. Her grandfather “Poppy” had an iconic garden, and her father continued to manage that garden. Now, Katie and her husband Danny maintain several small flower gardens.
Where to find: Find Katie weekly on Saturdays at the Del Ray Farmers’ Market and on Sundays at the Old Town North Farmers’ Market. You can also order flowers for pickup or local Alexandria delivery at portcityflowers.com.
Other ways to support: Port City Flowers offers CSA flower subscriptions. Katie’s flower cart is also available to rent for private events.
Fun fact: Katie has a Masters of Science degree in Marketing from Boston University and has been employed in corporate law firm marketing for more than a decade.
Instagram: @PortCityFlowers


Lainie King, OhhSoyGoodness

Hand-poured natural soy candles

Lainie King, OhhSoyGoodness. Photo source: ohhsoygoodness.com
Lainie King, OhhSoyGoodness
Photo source: ohhsoygoodness.com

Ladypreneur: Lainie King, founder, owner, + expert candle creator
About her business: Lainie + OhhSoyGoodness’s mission is to “bring comfort, love, and aromatic goodness to as many homes as possible.” Each hand-poured, eco-friendly and natural candle has a clean minimalist aesthetic. Candle scents include Signature scents available year-round, like Coffee House and Capri, as well as seasonal scents like Cherry Blossom (spring) and Tree Farm (winter).
About her: Lainie loves candles. She loves gifting candles and making candles for others. Plus, she’s a mom of two, loves traveling, and sunshine.
Where to find: Visit ohhsoygoodness.com to browse the candle scents, reed diffusers, and more. Products ship nationwide.
Other ways to support: Lainie does popup events. Keep an eye on her events page and Instagram for the latest.
Fun fact: All candles are made from natural soy wax, phthalate free fragrance oils + lead and zinc-free cotton wick. They are vegan-friendly.
Instagram: @OhhSoyGoodness


Lisa Reeves, Scuttlebutt BakeShop

Unique treats crafted with creativity

Lisa Reeves, Scuttlebutt BakeShop
Photo source: runpacers.com

Ladypreneur: Lisa Reeves, founder, owner, + baker
About her business: Scuttlebutt BakeShop bakes unique treats utilizing high-quality ingredients infused with creativity. Lisa’s menu has fun cookie flavors like The Dandyfunk, Jumbo S’mores Cookie Pie, Pride Cookie, and more. Plus vegan cinbuns, granola, and dog treats.
About her: When she’s not baking, Lisa is the Running Race Director at Pacers. “As an LGBTQIA+ Race Director I do everything in my power to create a safe environment, and a community to connect with others who are like-minded with similar life experiences.” Lisa said in an interview with Pacers.
Where to find: Visit scuttlebuttbakeshop.com to browse the menu and place an order. Treats are available for delivery and shipping.
Other ways to support: Find Scuttlebutt weekly on Saturdays at the Del Ray Farmers’ Market.
Fun fact: Lisa donates 20% of all sales of her Pride Cookies to Casa Ruby.
Instagram: @scuttlebuttbakeshop


Melanie Idler, Watermelan Designs

Hand crafted fun, beautiful jewelry

Melanie Idler, Watermelan Designs
Melanie Idler, Watermelan Designs.
Photo source: watermelandesigns.com

Ladypreneur: Melanie Idler, founder, owner, + designer
About her business: Melanie creates beautiful jewelry that is fun and colorful using colors like pink, orange, and turquoise, as well as natural gemstones. She creates a variety of types of jewelry, including different styles of earrings, necklaces, bracelets, and more.
About her: Melanie is a mom of two girls, a defense contractor by day, an avid marathon runner, and of course a brilliant jewelry designer who loves color. “I think that jewelry should be fun and colorful and make you happy when you put it on” says Melanie on her website.
Where to find: Visit watermelandesigns.com to shop the full collection. Products ship nationwide, often with free shipping.
Other ways to support: You can also find some of Melanie’s jewelry at The Old Town Shop in Alexandria, VA. Additionally, you can schedule a private truck show.
Fun fact: Melanie regularly donates 10% of sales to different causes that are important to her, including the International Rescue Committee, Ukraine Red Cross, Feed the Fight, The Carpenters Shelter and Planned Parenthood.
Instagram: @watermelandesigns


Rachel Mastandrea, Fetching Goodies

Undetectably vegan + gluten-free baked goods

Rachel Mastandrea, Fetching Goodies
Rachel Mastandrea, Fetching Goodies.
Photo source: fetchinggoodies.com

Ladypreneur: Rachel Mastandrea, founder, owner, + baker
About her business: Fetching Goodies specializes in undetectably vegan and gluten-free treats including cookie bars, cupcakes, scones, and more. Rachel strives to provide you with delicious, unique baked goods so that you can treat yourself and surprise and delight those around you. Plus, Rachel offers cookie bars with custom labels for weddings, baby/bridal showers, birthdays and more.
About her: Rachel has been baking for others for over 20 years and gets pure joy from the smiles that a sweet treat or surprise can create. In addition to baking, she is a lover of running, finding hidden gem food + beverage spots, the beach, red wine, and dairy-free brownie sundaes.
Where to find: Visit FetchingGoodies.com to browse Rachel’s menu of flavors. She also does monthly variety boxes that offer four different Goodies flavors in 4-packs and 12-packs, which are a fun way to try multiple flavors. All orders are for pickup in Del Ray, Alexandria, Virginia.
Other ways to support: Rachel also does monthly pop-up events at the Del Ray Vintage & Flea Market, and more. Check her Instagram for the latest.
Fun fact: Fetching Goodies originally started as a food blog in 2010 called thefetchingfoodie.com that focused on recipes and local food + beverage media coverage. Though that website is no longer updated, it is still active as a source of inspiration.
Instagram: @FetchingGoodies


Rebecca Underly, The Del Ray Cookie Company

Custom decorated cookies

Rebecca Underly, The Del Ray Cookie Company.
Photo source: delraycookie.com

Ladypreneur: Rebecca Underly, founder, owner, + pastry chef
About her business: The Del Ray Cookie Company is a boutique cookie bakery that bakes and decorates custom cookies for clients. Rebecca also offers cake pops, cocktail pops, cakesicles, fancy pretzels, rice krispy treats, and hand-rolled truffles.
About her: Rebecca is a professionally trained chef with both a pastry arts degree and culinary degree from L’Academie de Cuisine. In addition to creating cookies, Rebecca has extensive experience baking cakes and all sorts of pastry, and even worked as a Pastry Chef at The Blaire House, the President’s guest house.
Where to find: Visit delraycookie.com to browse all of Rebecca’s offerings and place a pre-order. All orders are for pickup in Del Ray, Alexandria, Virginia.
Other ways to support: Rebecca’s cookies are each a work of art. When you order, make sure to show off your beautiful creation.
Fun fact: Prior to specializing in cookies, Rebecca made cakes and cake pops as part of her previous business, The Del Ray Cakery.
Instagram: @delraycookiecompany


Sloane Hill, Rolling Sloanes Bakery

Rock ‘n’ roll bakery

Sloane Hill, Rolling Sloanes Bakery.
Photo source: rollingsloanesbakery.com
Sloane Hill, Rolling Sloanes Bakery.
Photo source: rollingsloanesbakery.com

Ladypreneur: Sloane Hill, founder, owner, + baker
About her business: Rolling Sloanes is a rock ‘n’ roll bakery inspired by music, love, and creativity. Sloane creates fun + innovative treats like pop tarts, breads, cakes, pies, cookies, scones, and more.
About her: Sloane is a lover of baking and believes “we all deserve to treat ourselves” as she says on her website. She’s a classically trained pastry chef who infuses creativity in all that she creates. Plus, she’s a mama (with another little one on the way.)
Where to find: Find Rolling Sloanes weekly on Saturdays at the Del Ray Farmers’ Market, and most Sunday mornings at her home bakery on Leslie Avenue.
Other ways to support: Sloane often posts available bakes on Instagram, and takes special orders too at rollingsloanesbakery.com.
Fun fact: Sloane has a beautiful, unique cart to display her creations. You can find it at the Farmers’ Market and her home pop-ups.
Instagram: @rollingsloanesbakery


In addition to this incredible group of women, there are many more not on this list. Do you know another woman-owned home-based business in Alexandria, VA? Email me at rachel@fetchinggoodies.com— I’d love to add them to give as many women as possible the spotlight they deserve! Let’s create the ultimate list, shall we?

Happy International Women’s Day. May this be the reminder to celebrate women, today + all days.