Boston Cream Cupcakes

At a time like this, ladies and gents, a girl needs cupcakes. Chocolate and vanilla and cream filling...OH MY!!!
It's been a crazy summer. Not awesome, not exciting, just crazy. Things are very different and everything is upside down, but I'm still baking and I'm still vegan, so here we are!

These cupcakes are fancy! They take a bit more work than regular cook-and-frost cupcakes, but they're worth it. I promise. They're in three parts: the cupcake, the filling, and the ganache. It's work, but you'll love them!



Boston Cream Cupcakes
Prep time: 20-30 minutes, plus cooling time
Cook time: 20 minutes

Golden Vanilla Cupcake

1 cup plain soy milk
1 tsp apple cider vinegar
1 1/4 cups unbleached flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup granulated sugar
2 1/4 tsp vanilla extract

1. Preheat oven to 350° F and line muffin pan with cupcake liners.

2. Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled.

3. Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

4. Fill cupcake liners two-thirds of the way (I use a 1/4 cup measuring cup to make sure they're all even) and bake for 20 to 22 minutes till done. Transfer to a cooling rack.

(Just so you guys know what Agar Agar looks like...here's a picture of the kind I use. It's in the Asian section and is a must for any vegan kitchen!


Vanilla Vegan Pastry Creme

1/2 cup soy milk
1/2 tsp agar powder or 1 1/2 tsp agar flakes
4 tsp arrowroot
6 oz soft silken tofu (half of a Mori-Nu package)
1/3 cup superfine or castor sugar (I just blended regular sugar until it was the right consistency)
Pinch salt
1 1/2 tsp vanilla extract

1. Pour 1/3 cup soy milk into a small saucepan; keep the remaining soy milk in the measuring cup. Sprinkle agar powder over the soy milk in the saucepan and cook mixture over medium heat, stirring constantly. Bring mixture to a boil, reduce heat, and continue to cook for about 4 minutes. The agar will be dissolved when the soy milk appears smooth, and a spoon dipped into the mixture does not have any undissolved agar flakes or powder flecks sticking to the spoon.

2. Whisk the powdered arrowroot into the remaining soy milk in the measuring cup. Pour the arrowroot mixture into the agar mixture in a steady stream, stirring the whole time. The mixture will cook and get very thick in 1 to 2 minutes, and when done it will resemble a very thick pudding. Remove from heat and set aside. Place it in the refrigerator and allow it to set for at least an hour.

3. Crumble tofu into a blender, add the sugar, salt, and cooked arrowroot mixture. Blend till creamy. Add vanilla extract and blend again. Scrape mixture into a container, cover, and put in refrigerator to chill and firm up, at least an hour.

Rich Chocolate Ganache Topping

1/4 cup soy milk
4 oz semisweet chocolate, chopped
2 tbsp pure maple syrup

1. Bring the soy milk to a gentle boil in a small sauce pan. Immediately remove from heat and add the chocolate and maple syrup. Use a rubber spatula to mix the chocolate until it is fully melted and smooth. Set aside at room temperature till ready to use.

TO ASSEMBLE:

1. Make a hole in the center of each cupcake by poking with your CLEAN finger (just sayin'.). Very gently press the sides and bottom of the hole to make it a little larger. You'll want the space to be able to fill in with lots of custard.

2. Fit a pastry bag with a large round or star-tipped nozzle, then fill bag with firmed pastry creme. Fill only halfway to make handling the bag easier.

3. Fill each cupcake with pastry creme, trying to get as much filling as possible into the cupcakes. Cupcakes should feel noticeably heavier. Remove any excess creme on top by wiping with a knife or finger. Spread tops of cupcakes with ganache. Chill until ready to serve.

There you have it! A little bit of Boston, no matter where you are.

Is there anything you want to see used in a recipe? Some crazy ingredient or a dish that you really want to try vegan?

PS: Stay tuned for a long-overdue giveaway!!!

Berry Pie

Of all the holidays on our calendar, the ones that really make me happy are Thanksgiving and the Fourth of July. Both of them have no presents. Thanksgiving is about being thankful, seeing family, friends, and eating amazing food allllll day. July Fourth celebrates our wonderful country. Pretty much everyone looks forward to these holidays. It's hard to be disappointed...unless your Tofurkey is a little dry. :)

Memorial Day is another great holiday. Most everyone gets a long weekend, there are nonstop BBQs, beer drinking, maybe some fireworks, and lots of great tributes to the men and women who have served our nation. This year, Codester and I went to the family's house for some BBQ. We had a great batch of roasted asparagus (which means to us that it really is summer), amazing potato salad ala Dei, a white bean chili, recipe coming shortly, and some amazing desserts. D.E.I. made blueberry crisp that had some of the biggest blueberries I've ever seen. I made a strawberry & blueberry pie that I topped with some coconut whipped cream. Look how great this is!




Yes, I know my crust isn't all that pretty. I still haven't mastered fluting. It tastes delicious, however, and I think it makes is look kinda rustic. Ha!

Berry Pie
Prep time: 10 minutes
Cook time: 15 minutes

1 9-inch pie crust, cooked
3 cups strawberries, hulled and sliced
1 cup blueberries
1 cup sugar
3 tbsp corn starch
1 tbsp fresh squeezed lemon juice

1. In a large bowl, mash 2 cups strawberries with a potato masher. You want these to get really mashed up, so don't go easy on them. Add the sugar, corn starch, and lemon juice.

2. Pour the strawberry mixture into a medium-sized sauce pan and warm over medium heat, stirring constantly. Bring to a small boil, continuing to stir, and reduce heat to low. Cook until it resembles a jelly. Remove from heat.

3. Gently fold in blueberries. Pour into prepared crust, smoothing out as much as possible. Arrange the remaining sliced strawberries and blueberries on top of the pie. Cover with plastic wrap and refrigerate for an hour.

Coconut Whipped Cream
Prep time: 5 minutes

(This is how it's done, ladies & gents. I haven't made whipped cream because the thought of using tofu scares ME. This is light and fluffy and has the sweet hint of coconut.

1 15-oz can full-fat coconut milk, refrigerated
1/3 cup confectioners' sugar
1/4 cup powdered soy milk
1/4 tsp vanilla, if desired

1. Make sure you refrigerate the can of soy milk for at least 4 hours. This will really help it separate. Open the can and scoop out only the hardened parts. Leave the milk for something later, like curry.

2. Beat the coconut milk on high until light and fluffy. This could take up to 8 minutes, so if you have a stand-up mixer, rock it. Sift in the confectioners' sugar and powdered soy milk. Continue to beat for 2 minutes. Add vanilla, if using.

You can put this stuff in a decorating bag. You can dollop it with a spoon. You can use your (washed) finger to taste it right outta the bowl. It's so good. Seriously.

I hope you try this pie for summer...maybe even for Independence Day!!!

Coconut Lime Cupcakes

It's 6:23 in the morning and I've been up for nearly 3 hours.
MY MOM FLIES IN TODAY!!!

Those of you who don't know, my entire family is in New Hampshire. It's where I was born and raised and it's my favorite state in the world! Live Free or Die! Anyway, last May, Sgt Husband & I drove (yes, DROVE) to my beautiful home state and visited with the family for a week. It was such an amazing time! I also went back in September for the Jacob Memorial Walk to remember my amazing nephew.



Seriously, how handsome! Love you & miss you, Jacob!

Anyway...due to flight changes and having to go back to work (where I got laid off the day I got back...awesome...), I was only able to spend 17 hours in New Hampshire. I don't really constitute that a visit. It was more of a tease! But here we are, one year later, and my mom is on her way here! I'm so nervous and excited and anxious...hence the no sleeping. Considering she's one of my biggest mentors for cooking, there will probably be some fancy stuff headed your way next week.

ON TO FOOD!!!

I made these cupcakes for Cinco de Mayo. The lime and coconut mix was absolutely perfect. They were light and refreshing, yet super moist and perfect.



Coconut Lime Cupcakes
Prep time: 15 minutes
Cook time: 25 minutes

1/3 cup coconut oil
3/4 cup sugar
1 cup coconut milk
1/4 cup soy milk
1 tsp vanilla extract
1 tsp coconut extract
1 tbsp lightly packed, finely grated lime zest
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup unsweetened coconut

1. Preheat oven to 350°F. Line a cupcake pan with liners.

2. Melt the coconut oil in a small saucepan over very low heat. Once melted, turn the heat off but leave it in the pan on the stove so that it stays warm and does not solidify.

3. In a medium bowl, mix together the melted coconut oil and sugar. Add the coconut milk, soy milk, vanilla, coconut extract, and lime zest. Mix to combine.

4. Add the flour, baking soda, baking powder, and salt. Mix until smooth. Add the coconut and mix to incorporate.

5. Bake for 23 to 25 minutes, until the cupcake top springs back when touched and a toothpick inserted through the center comes out clean.

6. Cool completely before icing.

Lime Buttercream Frosting

1/2 cup vegetable shortening
1/2 cup vegan margarine (Earth Balance)
1 tsp vanilla extract
1/4 cup fresh lime juice
3 1/2 cups confectioners' sugar
1 tsp finely grated lime zest

1. Beat the shortening and margarine together until combined well and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and lime juice, beat for another 5 to 7 minutes or so until fluffy. Add the zest and mix to distribute. Chill until ready to use.

Assemble

Heap the frosting onto the cupcakes. Place the flaked coconut on a pie plate. Gently roll the cupcakes, sides first, in the coconut. Place decorative lime slices on top. Keep refrigerated until ready to serve.

I promise, if you like lime and you like coconut, you'll lurve these tasty little gems. They were a huge hit!

Alright, my dears. Off for some last minute cleaning (not that my house needs it after the week I've spent preparing), more coffee, and more Saved By the Bell. xo

Strawberry Tart

I love Sunflower Market. It is my all-time favorite grocery store and sometimes I think I'd rather go shopping there than, let's say, the mall. Their produce is so fresh and inexpensive, their bulk section has almost everything I need for my crazy vegan recipes, and the have an amazing beer and wine selection. What more do you need??

When I went a few days ago to pick up some odds and ends, I noticed that they had pints of strawberries for $.97!!! Big, red, juicy strawberries for under a dollar. Obviously I bought some! First thing that came to mind was Strawberry Shortcake. Who doesn't LOVE Strawberry Shortcake?? I almost picked up a package of silken tofu so I could try to create some kind of whipped topping, but I didn't. I changed my mind. I wanted a chocolate strawberry cake or some kind of strawberry pie.

This is what I came up with:



Strawberry Tart
Prep time: 10 minutes, plus chill time
Cook time: 45 minutes

Scant 1 cup unbleached all-purpose flour
Pinch of salt
4 tbsp Earth Balance, chilled
3 tbsp cold water
2 cups strawberries, sliced
1/4 cup sugar
2 tsp lemon juice
1/2 tsp corn starch
(Another) Pinch of salt
1 tbsp soy milk

For the crust:

1. Lightly spoon 1 cup flour into a measuring cup; level with a knife. In a medium bowl, combine the flour with the salt; cut in 3 tablespoons Earth Balance with a pastry cutter or a fork until mixture resembles coarse meal. Add 3 tablespoons ice water; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly for 30 seconds. Divide dough into 2 equal balls. Place each dough portion between 2 sheets of plastic wrap; roll each dough portion, still covered, into an 8-inch circle. Chill 20 to 30 minutes.

For the filling:

1. In a medium bowl, combine the strawberries, sugar, lemon juice, corn starch and salt. Stir to combine.

2. Preheat oven to 350° F. Uncover dough; place dough circles on a baking sheet. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining strawberries.

3. Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the soy milk.

4. Bake for 45 minutes or until golden brown.

I decided to top mine with some Chocolate Brown Rice Syrup from Suzanne's Specialties. When I opened the jar, I immediately smelled the intense chocolate aroma and knew I was in love. It was thick, just like the kind of chocolate you get on your ice cream at Mack's Apples (which happens to also be where I got married!). It melted on the warm tart and I sifted a touch of powdered sugar over it. I love this dessert and I will DEFINITELY be making it again soon! I hope you'll give it a try!

PS: If you're looking for some tasty sweet stuff of your own, DON'T FORGET TO ENTER MY GIVEAWAY!!! You can win a whole bunch of Suzanne's Specialties goodies for yourself!

PPS: I mentioned my love for chocolate AND that I got married at Mack's Apples, so it's only fair that I mention the love I have for my husband. Cody, you are the most supportive, wonderful, sweet, talented, smart, understanding man I have ever known and I'm so lucky to have you as my best friend. Here's to a lifetime of love!

Sugah Cookies

Somehow I didn't realize that my last post marked the 100th POST of this blog. I can't believe it! A big thanks to everyone who keeps me motivated to get creative in my kitchen. How exciting is that?? Cody even said, "I can't believe we've eaten 100 different things!" We haven't really; some of the posts are info and giveaways, but still! I love it!

I was going through my blog folder trying to figure out what recipe I was going to put up today and I realized I still haven't done my sugar cookies yet. Oi! These are the most perfect, tasty cookies...I don't know what's wrong with me! They're crispy, but chewy, but buttery, and sweet on top. Perfect for any occasion, so long as you have the appropriate cookie cutter! :)



Sugah Cookies (You have to say it like a true New Englander or they don't taste the same!)
Prep time: 15 minutes
Cook time: 14 minutes

1 cup Earth Balance
3 3/4 cup unbleached all-purpose flour
1 cup white sugar
2 tsp baking powder
3 tsp Ener-G Egg Replacer
4 tbsp water
1/4 cup Tofutti Cream Cheese
1 tsp vanilla extract

1. In a large bowl, cream together the Earth Balance and sugar. Stir in the egg replacements and vanilla. Slowly add the flour, baking powder and Tofutti cream cheese. Form the dough into a long loaf and wrap in plastic wrap. Refrigerate for a couple hours.

2. Preheat the oven to 350° F. Grease the cookie sheets or use parchment paper.

3. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place about 1 inch apart cookie on prepared cookie sheets.

4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Remove from baking sheet and cool on wire racks.

What would sugar cookies be without icing???

Sugah Cookie Icing

2 cups confectioners' sugar, sifted
1/2 tsp almond extract
6-8 tsp soy milk
4 tsp light corn syrup
Assorted food coloring

1. In medium bowl, stir together confectioners' sugar and soy milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.

2. Add food coloring to desired intensity. Dip cookies and allow to dry overnight.

I individually wrapped these cookies in little bags with Valentine's on each one for my coworkers. They're literally perfect. Not too sweet, not too hard, not too vegan....wait. Is there such a thing??

PS: If you were one of my Ener-G Egg Replacer winners, please email me your address so I can get your box out to you!

Banana Nut Muffins

This blog goes hand-in-hand with my recent Ener-G Egg Replacer Giveaway. It's a regular recipe made vegan with the help of this amazing product. They're extremely moist and full of flavor. I'm all about buying bananas just so I can bake with them. Keep this recipe in your back pocket if you happen to be one of the FIVE lucky winners of the giveaway.



2 cups unbleached all-purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
4 overripe bananas
1 cup brown sugar
3/4 cup Earth Balance
3 tsp Ener-G Egg Replacer
4 tbsp water
1 tsp pure vanilla extract
1/2 cup walnuts, chopped

1. Preheat oven to 375° F. Lightly grease 2 muffin tins.

2. In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk (like my beautiful KitchenAid), whip the remaining bananas and sugar together for a good 3 minutes. Add the melted butter, Ener-G, water, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

3. Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Try not to eat them all at once.

That's it! Easy, delicious, and vegan. :)

Strawberry CheezeCupCakes

We had another birthday at work on Friday! My wonderful boss, Rory, celebrated another year. I've heard her talk about these cupcakes that Flying Star make: a vanilla cupcake stuffed with strawberry frosting called Strawberry Blonde. I decided to finagle a similar cupcake for her birthday. Only, you know me, I can't help but throw in 'a little bit a' this and a little bit a' that'.

I made some fabulous vanilla cupcakes thanks to the fabulous ladies who made Vegan Cupcakes Take Over the World. I had some Pillsbury Frosting that is accidentally vegan, plus some Tofutti: Better Than Cream Cheese, and strawberry preserves. I combined all of them. :)



And here is Cody's artistic picutre...


Golden Vanilla Cupcakes
Prep time: 10 minutes
Cook time: 20-22 minutes

1 cup soy milk
1 tsp apple cider vinegar
1¼ cups all-purpose flour
2 tbsp cornstarch
¾ tsp baking powder
½ tsp baking soda
¼ tsp salt (increase salt to ½ teaspoon if you’re using oil instead of margarine)
½ cup non-hydrogenated margarine, softened (I use Earth Balance), or ⅓ cup canola oil
¾ cup sugar
2 tsp vanilla extract
¼ tsp almond extract, caramel extract, or more vanilla extract (I always use almond!)

1. Preheat oven to 350° F. Line muffin pan with cupcake liners.

2. Whisk the soy milk and vinegar in a measuring cup and set aside for a few minutes to get good and curdled. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy. (Don’t beat past 2 minutes). Beat in the vanilla and other extract, if using, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape the sides of the bowl a few times. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain.

3. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes. Transfer to a cooling rack, and let cool completely before frosting.

Cream Cheese Frosting
Prep time: 5 minutes

1/4 cup non-hydrogenated margarine, softened (Again, try Earth Balance)
1/4 cup vegan cream cheese, softened (I like Tofutti)
2 cups confectioners' sugar, sifted
1 tsp vanilla extract

1. Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refigerated until ready to use.

Ok, so now we prepare.

1. With a clean, washed hand, I used my pinkie to make a whole in each cool cupcake. Now, don't just stick it in, you have to move it around to make room. That's what she said. If you don't have a frosting piping bag, you can fill a ziplock bag and cut a small hole out of the tip. You need to stick the bag into the hole and fill it with as much strawberry frosting as possible.

2. Next I spread about 1 tsp of strawberry preserves on top of each filled cupcake. Nothing tricky or fancy here.

3. This next part is also easier if you have a piping bag, but if you don't, you can just spread the frosting. Use the cream cheese frosting to top the preserves, then put a small dollop of preserves on top of the cream cheese frosting.

That's it! I have to admit, the Pillsbury frosting was a little too sweet for me, but it's what I had on hand so it worked. They were still extremely yummy! A big thanks to my husband for being creative and comparing my beautiful cupcakes to my beautiful orchids. <3

Sweet Cardamom Bread

Cody & I went grocery shopping a few weeks ago. If you know anything about me, you'll know this is one of my favorite things. I make my list, organized by store (because we go to three different stores), grab my adorable reusable bags, and venture out to buy ingredients for tasty treats. I love shopping and I love cooking, so this works out really well for me. One of the items on my list was cardamom, a spice I needed to make Chai Tea Cupcakes. Cody was NOT impressed with the price; for a regular spice-sized bottle it's about $12. I needed it, though, so we got it.

The next day at work I was telling my amazing boss about his reaction to the price. She was telling me how she doesn't really like cardamom, nor does she really like chai tea. She did, however, tell me about this bread that the original owners of the restaurant used to make: Sweet Cardamom Bread. She loved it. (What's that you say? A challenge? Oh, how you know me.) Obviously I had to make this bread.

I searched around on the wonderful world-wide web and found a few recipes that I sort of combined and the end result was, well, beyond perfection.



Sweet Cardamom Bread
Prep time: 30 minutes
Cook time: 30 minutes

1 1/2 tbsp instant yeast
4 cups unbleached flour
1 tsp ground cardamom
1 1/4 cup plus 2 tbsp full-fat, unsweetened soy milk
3/4 cup melted butter (Earth Balance)
3/4 cup plus 2 tbsp raw sugar
1 tsp salt


1. Mix flour, yeast, and cardamom in your mixing bowl.

2. Heat soy milk and stir in sugar until dissolved. Add the milk and sugar to the flour mixture. Add 1/2 cup melted butter, too. Mix on low until a nice sticky dough forms.

4. Change out the mixer blade and use a dough hook. Knead for a few minutes and then stop. Let the dough rest for about 20 minutes with a light cover over it. When the twenty minutes is up, begin kneading again and knead in the salt.

5. Turn the dough out onto a lightly floured surface and divide it into three equal parts. Let them rise for about 30-45 minutes. Roll the dough balls into ropes and braid them on a greased baking pan. Tuck the ends of the braid under. (You're literally going to braid this like you braid your hair.)

7. Preheat oven 350° F. Brush the braided loaf with remaining soy milk and sprinkle it with remaining sugar. Bake until golden brown, about 30 minutes. Enjoy with a cup of coffee, toasted with butter, a glass of chai tea, or whatever your heart desires.

Now, I'm not one to toot my own horn (I do honk at other drivers, though. I'm a New Englander at heart.), but this bread is probably the best bread ever. Ok, maybe not ever, but it's the best I've ever made. It was gobbled up at work and my boss was even told she now has competition. I don't know about that since she runs one of the most successful restaurants in Albuquerque, but I'll take it as a complement and roll with it. Then braid. Then repeat.

Vegan Cookies Invade YOUR Cookie Jar!

I can't say enough about the people I work for. They're sweet, thoughtful, hard-working, and they've been doing this for a while! They feed us at the end of every shift, so I feel it necessary to feed them right back. (Sometimes I think it's just because I'm like the old lady in The Wedding Singer and I like watching people enjoy the first bite. And the second and third.) Friday night, I even brought cookies in for our super old yet super amazing customer, Buzz (aka Bird Man). I made vegan Samoas (yes, like the Girl Scout cookies!) and they were AH-MAZING.

Now, I would post the recipe for these cookies. I would love to share it with all of you. However, since it doesn't just step on Girl Scout toes (and they're children! I wouldn't dare!), I'm going to do something I've never done before.

A GIVEAWAY!!!

That's right, I'm going to giveaway a copy of Vegan Cookies Invade Your Cookie Jar.



One lucky reader will be announced next Friday, March 5! Here are the rules:

1. Leave a comment on this blog telling me what your favorite cookie is!
2. If I'm not on your blogroll, add me and leave a separate comment telling me that we're friends!
3. Tweet back to this link, telling me you did so in a separate comment.
4. If you have a blog, blog about this awesome giveaway and leave another separate comment telling me you've done so.
5. Have another way to link back to this blog? Facebook, MySpace, MyFace, BookSpace? Let me know you've done so! You guessed it...in a separate comment!!!

So you see, that's FIVE DIFFERENT COMMENTS. I know it sounds like a lot, but I'm going to use Random.org to pick the winner so leaving five comments gives you a better chance of winning! Trust me: you want to win this book!

What are ya waiting for?

Chocolate Avocado Cupcakes

I simply cannot believe I haven't blogged about these cupcakes yet. They are the very first vegan item I made...we were still out in Japan and I decided to give them a try. Once I made them and realized how amazing they were, I realized living a vegan lifestyle and still eating delicious food can go together!

These cupcakes are not too sweet, super moist, dense, and topped with a crazy icing. You're probably going to make a face at the list of ingredients, but I promise you, these might just be some of the best cupcakes you've ever had. *I know I say that about all the cupcakes I make, but it's true. Trust me.



Chocolate Avocado Cupcakes
Prep time: 15 minutes
Cook time: 25 minutes

Cupcake:
1½ cups unbleached all-purpose flour
¾ cup unsweetened cocoa powder (I use Special Dark cocoa powder. Yum.)
1 tsp baking powder
¾ tsp baking soda
¾ tsp salt
1 avocado, pitted and peeled
1 cup pure maple syrup
¾ cup plain soymilk
¹⁄3 cup canola oil
2 tsp vanilla extract

Glaze:
¼-14 ounce block soft silken tofu, drained and patted dry
3 tbsp pure maple syrup
½ tsp vanilla extract
¹⁄8 tsp salt
4 ounces semisweet vegan chocolate, melted

1. To make Cupcakes: Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado in food processor until smooth. Add maple syrup, soymilk, oil, and vanilla, and blend until creamy. Whisk avocado mixture into flour mixture.

2. Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick inserted into center comes out with some crumbs attached. Cool.

3. To make Glaze: Blend tofu, maple syrup, vanilla, and salt in food processor until smooth. Add chocolate to tofu mixture and blend until smooth. Transfer to bowl. Dip tops of cupcakes into glaze, pulling straight up from glaze to form peaks.



So I usually don't put up the nutritional value for desserts because they're desserts! It's an indulgence! I'm just going to show you a little somethin-somethin: Here is the same recipe, only using eggs, milk, and frosting made with powdered sugar:



Note the difference here:

Calories +111
Fat +1.9
Saturated Fat +2.4
Cholesterol +42
Sodium +28
Carbohydrates +23.7
Dietary Fiber -1.2
Sugars +27.4

So you can see that almost everything goes up when you add your eggs and milk and sugar...except for your dietary fiber, which isn't a good thing, and although there is more vitamin A in your traditional cupcakes, there is more Calcium, vitamin C, and Iron in the vegan cupcakes. Just thought I would point those things out and give you a little something to ponder.

If you have any ripe avocados around and you're not sure what to do with them, I double-dog dare you to give these cupcakes a try. You will be amazed. Happy Thursday!

Chocolate Banana Cream Pie

I honestly don't even know how many recipes I have on here that I attribute to my amazing mother. Here's a list of a my favorites:

Shepherd's Pie
Hamburg Gravy
Mushroom Marsala

There are plenty more...some that bring back fond memories of my Gram, my Nana & Grampa, and even my beautiful sister. For me, good food was part of growing up. I feel like food is a luxury; when it's good, it's real good and it should hit all of your senses. This recipe is one really close to my heart. It's one that I hope MY children will want to make and will get excited for every year around the holidays. Or whenever I'm in the mood to make it. :)

Thanksgiving and Christmas were huge holidays...literally...for my family. I'm one of five, not including my father's kids, and I have more cousins than I can even count. Every Turkey Day, we knew we were going to get Chocolate Cream Pie and Banana Cream Pie. We'd even sometimes get them on Christmas. I can still see my mom constantly stirring the chocolate pudding over the stove. That's why when I thought of making a pie, I had to combine the two and see how it came out.

It came out phenomenally.

This crust is identical to my mom's. It's flaky, buttery, salty, and perfectly gold. It's so easy to make, I'm not sure I'll every buy store-bought crust again.

Pie Crust
Prep time: 10 minutes
Cook time: 15-20 minutes

2 1/2 cups unbleached all-purpose flour
1 tsp sugar
1 tsp salt
1 cup Earth Balance
1/4 cup plus 4 tbsp ice water

1. (I don't have a pastry cutter and my food processor isn't large enough to fit all the ingredients, so I start this off in a large bowl.) Preheat oven to 350° F. In a large bowl, combine flour, sugar, salt, and Earth Balance. I use a fork to start cutting the ingredients together until it starts to resemble small peas. It should be coarse looking.

2. Add 1/4 of ice water. Continue cutting until the dough is crumbly but holds together when squeezed. If you need more water, add 1 tbsp at a time until you get the right consistency. Turn out onto floured surface and knead once or twice, until the dough comes together. Do not over-mix! You won't get the flaky dough you're looking for if you do. Shape into two equal-sized disks, cover with plastic wrap, and refrigerate for at least an hour.

3. (You don't need both disks, so you can either make two pies or save one disk of dough for later on. It'll last in the fridge up to three days or you can stick in the freezer.) On a floured surface, roll out your dough to a 14-inch circle. Carefully fold in half and unfold in your pie plate. Cut around the edges so you have an inch overhang. Fold the inch of dough under itself so it's flush with pie rim. Crimp the edge either with a fork or with your knuckle. Pierce bottom and sides with a fork to prevent puffing up while baking.

4. Bake for 15-20 minutes or until golden brown. Let cool before filling.

OK, now for the best part. The pudding
Before I made the pudding, I sliced about a banana and a half into 1/4-inch coins and lined the bottom of the pie shell.



Chocolate Cream
Prep time: 5 minutes
Cook time: 10 minutes

3/4 cup white sugar
1/3 cup all-purpose flour
2 cups full-fat, unsweetened soy milk
6 tbsp cocoa (I use the dark cocoa...)
2 tbsp vegetable oil
4 1/2 tsp Ener-G
3 tbsp water
2 tbsp Earth Balance
1 tsp vanilla extract

1. Combine sugar, flour, soy milk, cocoa, and oil in 2 quart saucepan. Stirring constantly, cook over medium heat until mixture begins to bubble. Continue stirring for 2 minutes.

2. In a small bowl, combine the Ener-G and water. Mix until completely combined. Stir the Ener-G mixture in the sauce pan and cook for an additional 90 seconds. Remove from heat, and stir in Earth Balance and vanilla.

3. Pour filling into pie shell, and chill until set. Thoroughly enjoy, as I know you will.



Cody kept commenting on how good the crust was. I couldn't get over the hint of delicious banana and how amazingly smooth and dark the chocolate cream was. I brought a piece in for my boss...she always has the best reactions to my baked goods! It definitely went over well. I have a pie shell already cooked in the kitchen waiting for more of this delicious filling. I know there are a lot of steps involved, but it's really rather simple!

So what about you? Are there any foods that trigger childhood memories or always make you think of someone you love?

Snap, Crackle, Pop!

A few months ago, I bought a box of Rice Krispies so I could make THESE Peanut Butter Chocolate Bars. *If you're craving chocolatey, peanut butter goodness, I highly recommend these!

Anyway, I'm not a huge fan of Rice Krispies as a cereal. I'm not a sweet cereal fan, either, I just feel like RK doesn't fill me up the way some other cereals can...so the box has been hanging out in my cereal cabinet. The husband got me Vegan Cookies Invade Your Cookie Jar for Christmas, and there's a recipe for Rice Krispie Treats in there! I hope you're all aware that marshmallows are not vegan. In fact, they're quite gross. Skin and bone extract??? YUCK!!! Here is your animal friendly, super tasty, vegan version thanks to the wonderful ladies at The Post Punk Kitchen.



Big Fat Crispy Rice Squares
Prep time: 10 minutes
No cook time! Just chill time.

1/3 cup maple syrup
2/3 cup brown rice syrup
1/4 cup nonhydrogenated margarine, cut into chunks (I use Earth Balance)
2 1/2 tsp pure vanilla extract
1/4 tsp almond, maple, or coconut extract (I had almond on hand.)
A pinch of salt
9 cups crispy brown rice cereal (one 10-ounce box of cereal)

1. Line an 8 x 8 x 3-inch square metal brownie pan with enough aluminum foil so that it folds over the sides of the pan by about an inch. Spray the bottom and sides of the covered pan with nonstick cooking spray.

2. In a large saucepan, combine the maple syrup and brown rice syrup; make sure to use a large pan with sides at least 4 inches tall, as the mixture will foam quite a bit when it boils. Stir over medium heat and cook until the mixture comes to a full, rapid, foaming boil. Cook for 2 minutes, stirring constantly. Remove from heat, add the margarine, and stir until it's melted and mostly incorporated into syrup. Stir in the vanilla and almond extracts and salt.

3. Pour the cereal into a very large mixing bowl. Pour the cooked syrup mixture over the cereal, then use a large rubber spatula to stir and coat the cereal with the syrup mixture. Stir and fold for about 2 minutes, taking care to completely coat all of the cereal with syrup; the mixture should be very sticky. Use the spatula to scoop the coated cereal into the foil-lined pan, pushing the mixture around so that it's evenly distributed throughout the pan. It should heap somewhat over the top of the pan.

4. Tear a piece of waxed paper or parchment paper slightly larger than the size of the pan. Place the paper on top of the cereal mixture, then with your hands, firmly press down and mash the cereal so that it's now level with the edges of the pan. Evenly press all of the cereal down; this step is very important as it will help the crispy rice stick together, so make sure to keep pressing down firmly and evenly on the rice, even crushing it a little if necessary. When the cereal seems as level and firm as it's going to get, place the pan in the freezer and freeze for at least 2 hours or until very solid.

5. To slice, remove the pan from the freezer and slice immediately. The easiest way to do so is grab the edges of the foil, lift the entire contents out of pan, and flip it, wax paper side down, onto a cutting board. Peel off the foil from the top. Use a very sharp and heavy knife to slice the mixture into nine large squares or twelve smaller ones. For sturdier treats, loosely cover the squares and store in a cool place for 8 hours before serving. Frozen crispy rice squares can also be served right after slicing but may become slightly crumbly as they warm to room temperature.

These were absolutely ah-mazing. They were buttery, and that hint of almond really worked the lack of marshmallow to the max. You definitely have to keep them cold, otherwise they start to fall apart, but even when they crumble, they're delicious. Thanks, PPK, for bringing these wonderful childhood treats back into my life!

Margarita Cupcakes

Ay ay ay!
If there's anything I love more than a filthy martini, it's a well-made margarita. They're sweet. They're sour. They're refreshing. And I live in New Mexico, so my cup runneth over. That's why when I came across this delectable combination of margaritas and cupcakes, I knew I would fall in love.

Since I am so fond of margaritas (only on occasion....don't get the wrong idea!), I almost always have my friend, Jose Quervo, in the beer fridge freezer. So I stopped by the market, picked up some limes, and made these happy hour cupcakes.



Margarita Cupcakes
Prep time: 15 minutes
Bake time: 20-22 minutes

Cupcakes

1/4 cup lime juice, freshly squeezed
1 1/2 teaspoons lime zest, freshly grated
1 cup soymilk (I always try to use full-fat for baking.)
1/4 cup canola oil
2 tablespoons tequila
1/2 teaspoon vanilla
3/4 cup granulated sugar
1 1/3 cups unbleached all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing

1/4 cup Earth Balance
1 tablespoon soymilk
3 tablespoons lime juice, freshly squeezed
1 tablespoon tequila
tiny drop green food coloring...as tiny as you can manage!
2-2 1/2 cups confectioners' sugar
1 pinch kosher salt or coarse salt
1/2 cup large crystal decorator sugar (for the rim of the cupcake!)

1. Preheat oven to 350° F and line muffin pan with cupcake liners.

2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.

3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.

4. Fill liners about 3/4 fill. I use a 1/4 cup measuring cup to get the job done. Bake 20-22 minutes or until toothpick inserted in center comes out clean.

5. Transfer cupcakes to a cooling ratck and cook completely before frosting.

6. Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.

7. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use.

8. Spread icing on the cupckaes spreading all the way to the edges.

9. Roll the outer edge of the cupcakes in the sugar crystals. Serve after your favorite Mexican / New Mexican dish!

I sincerely hope you get the chance to make these cupcakes. The fresh lime juice makes all the difference in the world. You don't really notice the tequila, just like in a real margarita. It's just there for fun. :)

Got Chocolate?

This is not a fancy post, nor is this a post that needs any explanation. I'm a girl who loves chocolate. Dark chocolate, to be exact. I guess that's a good thing, too, since I can't really eat milk chocolate. :)

At the beginning of the month (not the year, because it wasn't a resolution), I started cutting back calories. I see so many people cut out carbs or start taking pills or eat nothing but bananas and grapefruit for a month. Really?? Losing weight is hard no matter which way you cut it. But when you're cutting it from weird places, it's going to be even harder to keep it off. Cutting calories not only works, it's logical and doesn't need to be FDA approved!

Picture this: 3500 calories = 1 pound of fat. If you burn 3500 calories from your normal intake a week, you'll lose a pound. If you have an extra 3500 calories floating around, you're going to gain a pound. My daily intake looks something like this:

1 cup of coffee with raw sugar & Mocha Mix = 42 cal
1 cup of Chex Mix with 1/2 cup of Light Soy Milk = 140 cal
Smart Deli sandwich on wheat bread, Vegan cheese, lettuce, Dijon mustard = 232 cal
Carrot strips = 20 cal
Cutie (or some other piece of fruit...but right now, these are my favorites!) = 35 cal
Something fabulous for dinner as seen on this blog :) = 200-500 cal
A cookie, some So Delicious Ice Cream, or hot chocolate = 100-200 cal

Add this all up and include the 400-700 calories I burn on a given day (depending on whether I run or just run my butt off at work!), I manage to eat under 1100 calories a day. If you were to tally up all of your calories for one day, what do you think they'd amount to?

I love hot chocolate.
Not the powdery stuff in the bag, good, warm, homemade hot chocolate. It warms up the hands and belly on cold days but also hits the spot when it comes to chocolate cravings without adding too many calories to your day! This is my favorite recipe for hot chocolate...



Dark Hot Chocolate
Prep time: 3 minutes
Cook time 2-3 minutes

1 heaping tsp Hershey's Dark Chocolate Cocoa
2 tsp raw sugar
Pinch salt
1 - 1 1/2 cups light soy milk

1. In a large mug, whisk together the cocoa, sugar, salt, and a few tablespoons of the soy milk. Whisk until it is smooth and no longer powdery or lumpy. This is very important!!!

2. Add the rest of the milk to the mug, stir, and cook in a microwave for 1 minute. Take out and stir, then cook for another minute or two. Voila!



I hope you try this delicious hot chocolate, especially if you're somewhere cold like me!

Church Lady Banana Bread

You'll almost always find my banana hook with bananas hanging off of it. They're full of potassium, so they're great for running. They're sweet and easy to eat, so they're a great snack on the go. For me, though, bananas have about a 2-day eating range. I can't eat them if there's a touch of green still on them because the texture kinda makes me gag, but once they have too much brown, I know they're getting too ripe. I'm ok with this, folks. Really, I am.

Ripe bananas go good in so many different things. Make pancakes! French toast! Use a banana as an egg substitute! My all-time favorite, though, is banana bread. Even most people who don't like bananas will eat banana bread. The smell of it cooking and the thought of eating it piping hot out of the oven are enough to keep me buying these delicious peel-away fruits.

My favorite banana bread recipe is from my church cook book, hence the name. The recipe was entered by Ms. Chikako Miller. This particular recipe makes two loaves which is perfect for so many reasons. 1. I can make one with nuts and one without to pacify my nut-hating husband. Haha. 2. I can share! I'm really big on treating people to baked goods whenever possible, so two loaves allows me to do that without hearing the ol' ball & chain complain. 3. We have two loaves of banana bread! Awesome!



Banana Bread
Prep time: 10 minutes
Cook time: 50 minutes to 1 hour

Addapted from the Keystone Church of the Nazarene Cook Book

4 tbsp ground flaxseed
12 tbsp water
4-5 bananas (Thank you, Laurie, for pointing out that I forgot to put how many bananas! Sheesh!)
3 cups unbleached all-purpose flour
2 cups sugar
1 1/4 cup vegetable oil
1 tbsp vanilla
1 tbsp ground cinnamon
1 1/2 tsp salt
1 1/2 tsp baking soda
1/2 - 1 cup chopped walnuts (use 1 cup for both loaves and 1/2 cup for one loaf)

1. Heat oven to 350°F. Generously grease the bottoms only of 2 loaf pans (9x5x3 inches).

2. In a food processor, combine the flaxseed and water. Blend until viscous & eggy. This is your egg substitute! Blend all of the ingredients on low speed for 1 minute, scraping the bowl constantly (Hello, new KitchenAid mixer. You'll never know how much I love you). Beat on medium speed for 1 minute. Pour evenly into both pans.

3. Bake until a wooden pick inserted in the center comes out clean, 50 minutes to 1 hour. Cool for 10 minutes then remove from pans. It says to "cool completely", but let's be honest: Banana bread is much better enjoyed warm from the oven!

Not only is this recipe easy, it's de-licious! I know the oil content is really high, so that's why I would like you all to know that you can replace half of the oil with equal parts apple sauce. The sugar content is really high, too, but I used raw sugar so I don't feel as bad about it. This banana bread is so rich and delicious. I promise, you'll love it!

One last note...if you find yourself with bananas that are too ripe and you're not going to be able to use them for a while because you are just ON THE GO, stick them in the freezer! Seriously, this will halt the ripening process but they'll still be good to use! Just let them thaw out a bit whenever you're ready. Enjoy!

Tiramisu Cupcakes

I hope everyone had a wonderful Thanksgiving! I know I did...I thoroughly enjoyed my first Tofurky Roast...and I'm still enjoying its leftovers. We had quite the feast at the sister & brother's house.

Ok. So now onto this post. I went a little cook book crazy and ordered a whole bunch off Amazon. I've been checking a constant three out of the library, but I decided it's just time to own them. The first one I ordered was Vegan Cupcakes Take Over the World (and yes, they are...), then I added How It All Vegan! and Vegan With a Vengeance (which was a gift from a friend. Yeah, I have some of the greatest friends.).

I am so absolutely obsessed with the cupcakes from VCTOW. Seriously, they all look sooooo amazing I want to do nothing but bake. Since I work with some of the greatest people alive, I like to spoil them and bring in baked goods. However, these cupcakes might not leave my house.

The first cupcakes I made were Tiramisu Cupcakes. A few weeks ago when my sister/best friend was visiting, I decided to make tiramisu. It was awful. And I don't bake anything awful. Thankfully, these cupcakes made me forget all about my baking disaster! They were absolute heaven. Double thanks to the husband for hating all things coffee: MORE CUPCAKES FOR ME!!!



Tiramisu Cupcakes
Prep time: 10 minutes
Cook time: 20-22 minutes

Golden Vanilla Cupcakes
1 cup soy milk
1 tsp apple cider vinegar
1 1/4 cups unbleached all-purpose flour
2 tbsp cornstarch
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt (increase salt to 1/2 tsp if you're using oil instead of margarine)
1/2 cup non-hydrogenated margarine, softened, or 1/3 cup canola oil
1/4 cup granulated sugar
2 tsp vanilla extract
1/4 tsp almond extract, caramel extract, or more vanilla extract

Tiramisu Shtuff

1/3 cup espresso or strong coffee
1/3 cup Kahlua or other coffee-flavored liqueur
1 tbsp cocoa powder
1/4 tsp ground cinnamon
12 chocolate-covered coffee beans, or 12 chocolate chips, or 12 coffee beans.

Vegan Cream Cheese Frosting

1/4 cup non-hydrogenated margarine, softened
1/4 cup vegan cream cheese, softened
2 cups confectioners' sugar
1 tsp vanilla extract

1. Preheat oven to 350° F and line muffin pan with cupcake liners.

2. Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled (yum!).

3. If using margarine: Sift the flour, cornstarch, baking powder, baking soda, and salt into a large bowl and mix.

4. In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past two minutes. Beat in the vanilla and other extract, if using, then alternate beating the soy milk mixture and dry ingredients, stopping to scrap the sides of the bowl a few times.

5. If using oil: Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no large lumps remain.

6. Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and let cool completely.

Frosting

7. While the cupcakes are cooling: Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners' sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla.

Filling

8. Mix together the espresso and the Kahlua.

9. Use a measuring spoon, a regular teaspoon, or a paring knife to carve out a small cone in the center of the cupcake. Place spoon about 1 inch from the center of the cupcake, then dig the spoon in about 1 inch deep and cut a circle around the center. Carefully scoop out a cone, trying your best to keep the chunk as intact as possible.

10. Use a spoon to pour the Kahlua mixture in the cavity of the cut cupcake, making sure that all sides of the cavity are drenched, using up to 2 tablespoons of liquid per cupcake. Scoop about 2 tablespoons of Vegan Cream Cheese Frosting into the cavity and smooth over with the back of the spoon. (Make sure to reserve a few tablespoons of frosting to dollop on top of the cupcake.). Dip the bottom of the cut-out chunk into the Kahlua mixture, but keep the top part dry. Place the cut-out chunk on top of the frosting and gently pat it into place. Continue the process with the remaining cupcakes.

11. Place the chocolate and cinnamon in a small strainer and dust all of the cupcakes. Dollop a small amount of the frosting on top and place a chocolate chip or espresso bean on the dollop. Let sit for about 10 minutes and serve.

Seriously, folks...these cupcakes are perfection. I would vote for these cupcakes and let them rule in a world of caffeine and fluffy cupcake parliament. Watch out, Palin.

Vanilla Cupcakes!

Today is my friend & coworker's birthday! HAPPY BIRTHDAY!!! I took it upon myself last week to make some delicious lemon cupcakes for another coworkers birthday; I love baking for people and celebrating birthdays AND I figured if they brought a cake in for her (which they did) it would not be one I could partake in. So I'm doing the same today. Any excuse to bake!

I decided to get store-bought frosting that doesn't contain milk...accidentally vegan, as I like to call it...and put it on top of some vanilla cupcakes. I found the recipe HERE and decided to give them a whirl. I'm kind of nervous...I haven't tried them...and my coworker's wife apparently makes the best vegan cupcakes. I hope they at least live up to her standards!!

I know, I know...there is a lone cupcake sad & unfrosted. One of the guys at work doesn't like frosting. Or puppies or unicorns or rainbows.


Fluffy White Cupcakes
Prep time: 10 minutes
Cook time: 15-20 minutes

1 tbsp apple cider vinegar
1 1/2 scant* cups plain soymilk
2 1/8 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/8 cups sugar
1/2 cup oil
1 1/4 tsp vanilla extract
1/2 tsp coconut extract (I used almond...I have to tell you, the batter was awesome!)

*scant: just under 1 1/2 cups!

1. Preheat the oven to 350º. Spray 15 muffin cups with nonstick spray or line with paper cupcake liners (I like to spray the inside of the muffin papers with nonstick spray to help the cupcakes release). Set aside.

2. Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with soymilk to equal 1 ½ cups. Stir well and set aside (yes, it's curdling...it's supposed to!).

3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soymilk mixture, canola oil, vanilla, and coconut (or almond) extract. Add the wet to the dry ingredients and beat until smooth using a hand-held mixer, stopping once to scrape down the sides of the bowl.

4. Fill each muffin cup with ¼ cup of batter. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.

5. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.

They're baking as I blog, ladies & gents. They smell delicious, and as I said, the batter was killer. I will post an update after they are devoured (or politely eaten) by the coworkers!

NOTE: If you haven't noticed by now, I don't post the nutritional value for desserts. They're desserts for a reason...enjoy them without feeling too guilty because you deserve them!

DOUBLE NOTE: I am happy to announce that these cupcakes were a hit. Profanity was used, lips were licked, and all the cupcakes were eaten. I have to admit, they were some of the best cupcakes I've ever had!!!

Whoopie for Whoopie Pies!

Yes, I know I've already done a post about whoopie pies. It's just that I love them & they're easy & they always remind me of my awesome childhood! Since I had some leftover pumpkin, I decided to make my Gram's regular whoopie pies, but have the frosting be pumpkin-y. The fam & I were going to a party so I figured they'd be great. I love being right! They were a hit, and one of the partygoers asked me for the recipe, so I shamelessly plugged my blog. :)

Here is a great recipe for chocolate whoopie pies with pumpkin cream cheeze frosting. I hope you try this one, too!

Yes, this photo is taken on my phone, so it is not the best quality. I just had to get a picture before they were all gone! You can't tell here, but the pumpkin filling is a pale shade of orange with specks of cinnamon & nutmeg...so tasty!


Pumpkin Chocolate Whoopie Pies
Prep time: 10 minutes
Cook time: 12 minutes

Pies
1 3/4 cups unbleached flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
1 tbsp soy butter, softened
1/4 cup vegetable shortening
1/2 cup granulated sugar
1/2 cup packed dark-brown sugar
1 tbsp flaxseed + 3 tbsp water
1 cup soy milk (try not to use light!)
1 teaspoon pure vanilla extract

Whoopie!
4 ounces Tofutti Better Than Cream Cheese, at room temperature
1/2 cup (1 stick) soy butter, at room temperature
1/2 cup confectioners’ sugar
1/4 cup canned solid pack pumpkin
Pinch of cinnamon
Pinch of nutmeg

Pies
1. Preheat oven to 375° F. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.

2. Place soy butter, shortening, and sugars into a bowl. Mix with a hand mixer on high speed until smooth, about 3 minutes. Add flaxseed and water; mix until pale and fluffy, about 2 minutes.

3. Mix in half the flour mixture, then the soy milk and vanilla. Mix in remaining flour mixture.

4. Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.

Whoopie!
1. In a medium bowl, whip together "cream cheese", soy butter and confectioners’ sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.

2. Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.

Brother-in-law Chuck & I both agree that these are better than the other whoopie pies. I like them because they're so much like my Gram's. Deidra likes the pure pumpkin pies better. So I guess you'll just have to make both and find people to taste them for you!

Pumpkin Whoopie Pies

'Tis the season for pumpkin, my dear friends. Pumpkin pie, pumpkin bisque, pumpkin pancakes (thank you, brother-in-law Chuck for making some of the tastiest this weekend!), and pumpkin whoopie pies. Whoopie pies are a thing of my childhood. My gram made the greatest whoopie pies in the world. Sometimes, we were lucky and my mom would recreate them. Now the recipe has been passed on. My aunt makes them, my brother has mastered them...if you don't know what a whoopie pie is, you need to get on that immediately. It's an absolute treat, one bite at a time.

For those of you who don't know me, I'm a bit of a Rachel Ray fanatic. I have almost every cook book, thanks to the husband, and I also get her magazine. A few years ago, she had a recipe for her Pumpkin Whoopie Pies and I was instantly hooked. I didn't make them last year because it was a crazy fall. This year, when I found out sister-in-law Deidra loves pumpkin, I knew I had to make them. They were pretty easy to veganize, so here is my adapted version of Rachel's Pumpkin Whoopie Pies.



Pumpkin Whoopie Pies
Prep time: 10 minutes
Cook time: 14 minutes

Whoopie Pie
1/2 cup soy butter, melted
1 cup packed light brown sugar
2 egg equivalent (2 tbsp flaxseed, 6 tbsp water)
1 cup canned pure pumpkin puree
1 tbsp pumpkin pie spice (I refuse to buy pumpkin pie spice, so I used almost a full tbsp of cinnamon mixed with enough nutmeg, allspice, and ginger to equal a tbsp)
1 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
3/4 teaspoon salt
1 2/3 cups unbleached flour

Cream Cheese Filling
1/4 cup soy butter, softened
4 oz Tofutti Better Than Cream Cheese, chilled
1 cup confectioners' sugar
2 pinches salt
1/2 tsp vanilla

1. Preheat the oven to 350°. Line two baking sheets with parchment paper.

2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the egg replacer, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

3. Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 14 minutes. Transfer to a rack to cool completely.

4. Meanwhile, using an electric mixer, cream the softened soy butter with the "cream cheese". Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.

5. Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

Cody has put these in his top three favorite desserts. They're closely behind Sopapilla Cheezecake and my Apple Crisp. Personally, I like them better than the Sopapilla Cheezecake. They have a great hint of pumpkin and the filling isn't too sweet. I will definitely be making these again...probably more than once this season. You need to try them! I promise, you will love them.

German Choc-o-lotta Cake!

When I learned that a majority of pre-made frostings were accidentally vegan, I immediately added some to my shopping cart. One of the different kinds I grabbed was German Chocolate Frosting. It's kinda gooey, has coconut, and I'm pretty sure some nuts. To go with the frosting, I had to make a cake worthy of such gooey-ness. I kind of put together my own chocolate cake...rich, not to sweet, and loads of chocolate flavor.



German Choc-o-lotta Cake!
Prep time: 10 minutes
Cook time: 30-35 minutes

3/4 cup whole wheat flour
1 cup unbleached flour
2 tsp baking powder
1 tsp baking soda
3/4 cocoa powder
1/2 tsp salt
1 cup soymilk
1/2 cup canola oil
1 1/2 cups pure maple syrup
1 tsp apple cider vinegar
2 tsp vanilla

1. Preheat oven to 350° F. Grease a 9-inch pan with cooking spray.

2. Sift together flours, baking powder, and baking soda.

3. In a saucepan, heat the soymilk on low-medium heat. When it is slightly bubbling, add the cocoa powder and wisk well until it is dissolved. Remove from heat.

4. Combine the other liquid ingredients in the flour mixture. Add the cocoa mixture and combine well.

5. Pour batter into prepared pan, bake at 350° F for 30-35 minutes until a toothpick or knife comes out clean. Let cool completely and frosting.

This cake rose so much I was able to half it and make two layers. It cake itself wasn't too sweet, which I really like. Cody gobbled up two pieces right away, then we brought half of the cake to the fam's house for dessert. It was awesome! You could top it with whatever frosting suits your mood, or just eat it plain. Whatever you do, just make sure you enjoy it!