Koestlin's Wafers

Raspberry Wafer Biscuits (Vegan), a photo by Mysts on Flickr.

Wafers. The cookie of our dreams: almost alllwayys vegan! Light as %$#&. Crisp. Sweet. And filled with anything from chocolate to vanilla to lemon and strawberry and back again.

Nigella's Sponge Toffee

Crunchie chocolate bars? This is the inside. Simple to make, absolutely beautiful, oh and you know, a dairy free, egg free, gluten free dessert! NBD.
Also, if Nigella Lawson talks about kitchen alchemy in that blue cardigan and all you hear is Aaron Paul yelling "Ya, Science!" à la Breaking Bad.. You are not alone.
Thank you Nigella for being an allergen aware, vegan-friendly kitchen goddess.

Jenna Bush's Chocolate Cups

Of all the desserts, this was Jenna Bush's #1 favorite pick. And she is not messing around either (see 1:04).

So while the discounted, 50% off, picked-over chocolates from (insert recent holiday here) seduce you at the store, keep calm and carry on home to make these vegan Reese's peanut butter cups.

p.s. Natalie Morales says they're "divine" 

Thank you NBC & Melissa King from Dallas for sharing these frozen chocolate banana almond butter cups!

Continental Orange Chocolate Bar

Orange Cream filled Chocolate Bar // Big Lots!, a photo by VeganBananas on Flickr.

Remember that one sherbet-like, orange-nougat filled guy in a box of assorted chocolates?
This is that. Except the outside is hard and firm and snaps when you bite into it. It's flippin delicious, cost about 50 cents, and was just hangin at the checkout like it's no big deal.
Big Lots!, you are a very big deal. please don't leave us. Love, Canada.

Royal Family Mochi

Sevilla, a photo by schroettner on Flickr.

The greatest part of vegan traveling: Any country. Any kind of grocery store. You will find accidentally vegan treats. And it's the best.

Michael Symon's Risotto

Did you know the total cook time for risotto is about 18 minutes?
Do you want to see Clinton Kelly play the part of Grandma Symon?
Most importantly, the Symon family risotto: No butter, no cream. "It gets creamy because of the process" Seriously, Chef Symon mentions it twice! "You don't need butter or cream to make it creamy and delicious. It happens because of the technique."
Mario Batali & Michael Symon commiserate: nothing worse than a restaurant finishing off their risotto with a whole buncha cream/butter.
In endless awe & appreciation for the wonderful world of The Chew.
We thank you, ABC and Gordon Elliott!