I wonder if she could really cook at all. It's easy enough to pretend to be someone you're not on the Net; all we really know about a person is what they choose to tell us, which may or may not be true.
After she was busted, I understood why when I sent her a recipe and asked for help veganising it, I got a very vague non-answer response. I bet she was unable to cook. Cut and paste is a lot easier than stew and bake.

Peanut Butter and Jelly Crumble Bars

That favorite childhood taste in a dessert!

Ingredients (use vegan versions):

    2 sticks vegan margarine, at room temperature
    3/4 cup brown sugar
    3/4 cup white sugar
    1 teaspoon vanilla extract
    egg replacer for 2 eggs
    2 cups creamy peanut butter
    3 cups all-purpose flour
    1 teaspoon baking powder
    1 1/2 cups raspberry, grape, or strawberry jam/jelly/preserves
    2/3 cups salted peanuts, coarsely chopped

Directions:

1. Preheat the oven to 350 degrees F.  Grease a 9x13" pan. Line it with parchment paper, then grease and flour the pan.

2. In the bowl of an electric mixer with the paddle attachment, cream the margarine and sugars on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, egg replacer, and peanut butter and mix until all ingredients are combined.

3. In a small bowl, sift together the flour and baking powder. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

4. Spread 2/3 of the dough into the prepared pan and spread over the bottom with a knife or offset spatula.  Spread the jam evenly over the dough.  Drop small globs of the remaining dough evenly over the jam. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.

Serves: 24 bars

Almond Joy Fudge

One word...DELICIOUS

Ingredients (use vegan versions):

    1 cup vegan semi-sweet chocolate or vegan chocolate chips, coarsely chopped
    3 1/2 cup powdered sugar
    1/2 cup Dutch process cocoa powder
    1/2 cup coconut milk
    2 tablespoon coconut oil
    1/2 t vanilla extract
    1 cup dry-roasted unsalted almonds, roughly chopped, divided
    1 cup unsweetened, toasted, flaked coconut, divided

Directions:

Line a 8" or 9" baking pan with parchment paper, leaving enough to extend a bit up the sides. (Put a little coconut oil or margarine in the bottom of the pan to help the parchment stick).

Mix the chocolate, sugar and cocoa together in a large bowl. Set aside.

Mix the coconut oil and milk together in a small sauce pan over medium heat. Stir and heat until the oil has melted and bubbles just start to form. Remove it from the heat and immediately pour over the chocolate mixture.

Let it sit for about one minute, and then stir well to melt the chocolate completely. (If it seems like its cooled too much, try putting the dish over a bowl of hot water and stirring until smooth.) Add the vanilla, 1/2 cup of almonds, and 1/2 cup of toasted coconut; stir, and then pour into the parchment lined baking pan, pressing it into the corners and smoothing out the top. Scatter the remaining almonds and coconut all over the top and press them into the fudge just a little so they will stick. Let the fudge cool to room temperature, and then place in the refrigerator till completely cooled and hardened, about 2 hours. Cut into squares.

Serves: 32 small pieces

Chocolate Raisin Peanut Bark

It's like a vegan Chunky! Very yummy, and non-vegans love it, too!

Ingredients (use vegan versions):

    1 pound vegan semi-sweet chocolate, chopped
    2 cups roasted peanuts (salted or unsalted...your choice)
    1 1/2 cups raisins

Directions:

1. Line a large rimmed baking sheet with waxed paper. Melt chocolate in the top of a double boiler or VERY carefully in the microwave. With a spatula or wooden spoon, stir in peanuts and raisins.

2. Scrape mixture onto prepared baking sheet and spread to about a 1/2-in.  thickness. Chill until firm, about 1 1/2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 2 weeks.

Serves: 2 1/4 lbs.

Preparation time: 20 minutes

Oreo Peanut Butter Truffles

There's no greater combo on earth than chocolate and peanut butter!

Ingredients (use vegan versions):

    36 vegan "Oreos" (ex. Newman-O's)
    1/2 cup creamy peanut butter
    1 12-oz. bag vegan semi-sweet chocolate chips

Directions:

1. Take 16 cookies and finely crush them; set aside. Chop the remaining remaining cookies.

2. Combine the CHOPPED cookies with the peanut butter. Roll this mixture into 1-inch balls. .(Since the peanut butter can be quite sticky, try rinsing your hands every 3-4 balls to keep your hands slightly moistened and keeping them from sticking to your hands).  Place them on a cookie sheet lined with parchment paper.

3. After all the balls are rolled, place the cookie sheet in the freezer until the balls are frozen solid.

4. Melt the chocolate chips, either using a double-boiler or VERY carefully in the microwave, making sure not to burn the chocolate. Dip the frozen balls into the melted chocolate to coat. Roll them in the finely crushed cookies to coat. Place the truffles back on the parchment-lined cookie sheet. Refrigerate 30 minutes before eating. Store in an airtight container in the refrigerator.

Nutty Chocolate Brickle

Chocolate Base, Crunchy

Ingredients (use vegan versions):

    1 1/4 cups nuts, toasted and coarsely chopped (anything goes: almonds, pecans, walnuts, etc.)
    1 cup (2 sticks) vegan margarine
    1 1/2 cups packed brown sugar
    1 3/4 cups vegan chocolate chips or pieces

Directions:

Sprinkle nuts over bottom of well-greased 13 x 9-inch baking pan.

Melt the margarine in medium saucepan over medium heat. Stir in sugar. Bring to a boil, stirring constantly. Boil, stirring constantly, for 7 minutes. Pour hot mixture over nuts; let stand for 5 minutes. Sprinkle with chocolate. Let stand for 5 minutes or until chocolate is shiny and soft; spread evenly.

Refrigerate for about 20 minutes. Break into bite-size pieces.

Also, feel free to add some dried fruit or coconut in with the nuts on the bottom of the pan.

Serves: 50 pieces

Preparation time: 10 min.

No-Bake Chocolate Peanut Butter Layer Bars

These are seriously to die for...I can't even tell you how dangerous they are.

Ingredients (use vegan versions):

    For The Base:
    1/2 cup (1 stick) vegan margarine
    2 cups creamy peanut butter
    1 1/2 cups vegan graham cracker crumbs
    3 cups powdered sugar
    1 cup vegan semi-sweet chocolate chips
    For The Filling:
    1/2 cup vegan margarine, softened
    1/2 cup creamy peanut butter
    2 cups powdered sugar
    2 teaspoons soy milk
    For The Frosting:
    1/2 cup (1 stick) vegan margarine
    12 ounces (2 cups) vegan semi-sweet chocolate chips

Directions:

To Make the Base:

Melt 1/2 cup margarine in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner's sugar, and graham cracker crumbs. Fold in chocolate chips.  This will make a stiff "dough".  Spread dough in a lightly greased 9x13-inch dish. Press down evenly.

To Make the Filling:

In small bowl, beat all filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over base.

To Make the Frosting:

In microwavable bowl, microwave margarine and chocolate on High 30 seconds or melt in the top of a double boiler; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate 30 minutes or until set. Cut into bars or squares.

**Beware! These are VERY sweet but VERY good!**

Serves: 24 squares

Orange-Glazed Chocolate Chip Bars

Chocolate and Orange is a great combination.

Ingredients (use vegan versions):

    For The Bars:
    1/2 cup vegan margarine
    1/2 cup white sugar
    3/4 cup brown sugar
    grated peel of 1 orange
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    egg replacer for 1 egg
    1/3 cup non-dairy milk
    2 tablespoons freshly squeezed orange juice, divided
    1 3/4 cup all-purpose flour
    1 cup vegan semi-sweet chocolate chips
    3/4 cup hazlenuts, toasted and coarsely chopped (optional)
    For the Glaze:
    1 cup powdered sugar
    1/4 teaspoon vanilla

Directions:

1. Preheat oven to 375 degrees F.

2. Lightly grease 9x13" baking pan. In large bowl, cream margarine on high speed for 30 seconds.

3.Add sugar, orange peel, baking powder and baking soda; mix thoroughly. Add egg replacer, milk and 1 Tbs. of orange juice, beat for 30 seconds.

4. Stir in flour, then chocolate pieces and hazelnuts if using. Spread evenly in prepared pan.

5. Bake for 10 to 12 minutes, or until edges just start to brown. Cool on wire rack. Drizzle orange glaze over top. Cut into bars.

ORANGE GLAZE:  Combine powdered sugar, vanilla, and remaining 1 tablespoons orange juice in small bowl. Stir in additional juice as needed, 1 teaspoon at a time, until icing reaches appropriate consistency for drizzling.

Chocolate Peanut Butter Pretzel Crispy Treats

A new twist on rice crispy treats

Ingredients (use vegan versions):

    1 cup sugar
    1 cup light corn syrup
    1/2 cup peanut butter (creamy or chunky)
    5 cups crisp rice cereal
    2 cups pretzel pieces (break pretzels into 1-inch pieces)
    1 cup vegan chocolate chips or chunks

Directions:

In a large microwave-safe bowl, combine the sugar and corn syrup. Microwave on high for 3 minutes or until sugar is dissolved. Stir in peanut butter until blended. Add the cereal, pretzels and chocolate; stir until coated. Press into a greased 9x13" pan. Cut into bars.

No-Bake Chocolate Peanut Butter Oat Bars

For when you need a quick and simple but delicious treat

Ingredients (use vegan versions):

    1 cup vegan margarine
    1/2 cup packed brown sugar
    1 teaspoon vanilla extract
    3 cups quick cooking oats
    1 cup vegan semi-sweet chocolate chips
    3/4 cup peanut butter

Directions:

1. Grease a 9x9 inch square pan.

2. Melt margarine in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan.  Reserve the other half for topping.

3. Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

4. Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

FOUND!
These DX were retarded and are hard to figure out because she ended up saying use half....i adapted and wrote it down on a card. you might have to do the same

chocolate chip cookie dough brownies (CL recipe stolen from the net somewhere)

1) Half the ingredients in the brownie recipe and make it in a 9x9" pan and keep the ingredients the same for the cookie dough and the topping:
-3/4 cup all-purpose flour
-1/4 cup cocoa powder
-3/4 cup brown sugar
-3/4 tsp. baking soda
-1/4+1/8 tsp. baking powder
-1/2 tsp. salt
-1/4 cup + 2 Tbs. brewed coffee
-1 tsp. vanilla extract
-1/4 cup + 2 Tbs. soy milk
-2 1/2 Tbs. vegetable oil

To Make the Brownies:

1. Pre-heat oven to 325F. Prepare a 9_9 pan by greasing it and then lining it with parchment paper.

2. Sift together 1 1/2 cups flour, cocoa, 1 1/2 cups brown sugar, baking soda, baking powder and salt.

3. In a separate bowl, stir together the coffee, 2 teaspoon vanilla extract, 3/4 cup soy milk, and vegetable oil.

4. Combine the wet and dry mixes and stir well. Pour the batter into the prepared pan, and bake for 25 minutes, or until an inserted toothpick comes out clean.

5. Cool on a wire rack completely.

To Make the Cookie Dough:

In a large bowl, combine remaining 1/2 cup brown sugar, white sugar, and 1/2 cup margarine; beat until light and fluffy.  Add remaining 2 tablespoons milk and 1 teaspoon vanilla; blend well. Lightly spoon remaining 1 cup flour into measuring cup.  Add flour; mix well. Fold in 1 cup chocolate chips. Spread over cooled brownies. Refrigerate while preparing glaze.

To Make Glaze:

In the top of a double boiler or in a microwave-safe bowl, melt remaining 1 cup of chocolate chips and 1 tablespoons of oil, shortening, or margarine. Stir until completely melted and smooth. Carefully spoon over the cookie dough layer; spread evenly. Refrigerate for at least 30 minutes before cutting and serving.

Awe.some.  Thanks l2a!