Apr

(V) Peanut Butter Chocolate Cupcakes.

In Chicago, I looked forward to the mini Reeses chocolate cupcakes at Starbucks. It was a best diet cheat being the smallest and most gratifying 100 calories a gal could ask for minus the guilt. Then one day, they were gone. Since then, I’ve been craving peanut butter frosting alongside a great chocolate cake. So, I got to work to re-create peanut butter chocolate cakes and to my surprise, they were devoured by my friends going in for seconds:).

What You Need:

1 & 1/2 Cups All-Purpose Flour, 1/2 teaspoon Salt, 1 teaspoon of Baking Soda, 2 Teaspoons of Vanilla Extract, 2 Tablespoons of Apple Cider Vinegar, 1/2 Cup Canola Oil, 1 Cup Coconut Oil, 1/3 Cup Cocoa Powder, 1 Cup Sugar (Cakes)

1 Cup Organic Crunchy Peanut Butter, 1/2 Cup Vegan Butter, 2/3 Cup Non-Hydrogenated Vegetable Shortening, 2 Cups Powdering Sugar (Frosting) Optional: teaspoon of Water or Almond Milk.

Make It

1. Preheat ove to 350 degrees. Line a 12 cup cupcake pan with cupcake liners.

2. Mix flour, salt, baking soda and sugar then set aside. Mix canola oil, coconut milk, apple cider vinegar and vanille extract and set aside.

3. Mix wet ingredients to dry. Do not overmix.

Bake It

4. Pour batter into cups and place in the oven for 16 minutes. Check to make sure fork comes clean or with a few crumbs sticking to it.

5. Clean up!

Frost It

6. Mix vegan butter, peanut butter and shortening together. Slowly mix in powdered sugar. Add water or almond milk if mixture becomes too thick.

7. Let cakes dry and completely cool down before frosting.

Enjoy!

27 days ago Short URL Comments

Desserts!

cupcakes/Easy Desserts/Fashion Couch/Spring Desserts/Starbucks/vegan/Vegan Peanut Butter Chocolate Cupcakes

Mar

Get Your Green Cakes On This St. Patty’s :D

With the parades, pubcrawls and parties, it’s best to go with simple finger foods so that your friends have more to sample.

I decided to play around with a green vegan mini-whoopie pie version. The gals at the office soaked it up!

What You Need!

Mini-macaroon pan and Olive Oil for Greasing.

2 Cups All Purpose Flour, 1 Cup Sugar, 1 Teaspoon Baking Powder, 1 Teaspoon Baking Soda, 1 Teaspoon Sea Salt, 1 Tablespoon Apple Cider Vinegar, 1/2 Cup Canola Oil, 1 Cup Coconut Milk, 1 Tablespoon Vanilla, Green Food Coloring (Cakes).

2 Tablespoons Vegan Butter, 2 Tablespoons Non-Hydrogenated Vegetable Shortening, 1 Cup Powdered Sugar, 1 Tablespoon Pure Vanilla Extract (Filling).

Process:

1. Preheat oven to 350 Degrees.

2. Mix wet ingredients separately for the cakes, set aside. Mix dry ingredients for the cakes and set aside.

3. Mix wet to dry ingredients and mix until full incorporated.

4. Add a few drops of green food coloring (dairy free) to your mixture. Add as much as you would like to make it to the level of green color your prefer.

5. Mix thoroughly until incorporated. Grease your macaroon pan with the olive oil. Scoop batter into the the pan. Do not overflow otherwise, cakes will be too large.

6. Bake for 12 minutes. Allow cakes to cool.

7. Clean up and get your frosting going. First mix the vegan butter and shortening together until well blended. Add vanilla and powdered sugar until fully blended.

8. Once cakes have cooled, flip them upside down. Pump out filling using a frosting pump on one upside down whoopie pie side and place the top of another to assemble. Repeat.

Enjoy!

70 days ago Short URL Comments

Desserts!

Vegan Dessert/vegan easy desserts/Vegan Green Mini Whoopie Pies/Vegan St. Patty's holiday desserts/vegan whoopie pies

Jan

Simple Party Dessert…

Vegan Coconut Chocolate Bars AKA “Beach Cookies.”

Although we are not at beach temperatures right now in NYC, I am going through post-holiday fatigue. I wanted to try someone else’s dessert and something easy when I fell upon these beach cookies. They are super easy to make and perfect if you need something fast and easy to bring to a potluck or entertain with. Chef Chloe Coscarelli who is coming out with her second book exclusively for vegan desserts is the proud creator of this one. You can visit http://www.chefchloe.com.

These bars taste more like fresh decadent chocolate chip coconut cookies. Instead of walnuts, I topped mine with almonds. When I pulled them out of the oven, I couldn’t wait to dig in and neither could my yoga class!

What You Need!

1/2 Cup Vegan Margarine, 2 Cups of Vegan Graham Crackers, 1 Cup Coconut Milk, 1/4 Cup Maple Syrup, 1 Teaspoon Vanilla Extract, 1/8 Teaspoon of Sea Salt, 2 Tablespoons Cornstarch, 1 1/2 Cup Shredded Coconut, 1 12 oz Package Vegan Chocolate Chips, 1/2 Cup Chopped Almonds

Directions!

1. Preheat your oven to 350 degrees.

2. Pulse graham crackers.

3. Measure and melt vegan margarine in a pot on medium heat. Do not burn the butter and watch it until completely melted. Put aside.

4. Mix salt, vanilla, coconut milk, maple syrup and cornstarch together until fully incorporated. Set aside.

5. Grab a 9×13 inch pan. Pour melted margarine inside and move it around until the pan is full buttered.

6. Sprinkle your graham cracker pulsed crumbs over the melted. Do this evenly and pat down with a spoon or your hands so that it is compact.

7. Pour the coconut milk mixture over the crumbs.

8. Pour your shredded coconut over the coconut milk mixture evenly.

9. Sprinkle your chocolate chips evenly.

10. Sprinkle your chopped almonds on top.

11. Bake for 20-30 minutes until the edges are brown the middle is bubbling.

12. Let the bars cool down for a bit and put in the fridge for an hour or so.

13. Cut them in bars and serve.

Tasty!!

125 days ago Short URL Comments

Desserts!

Chef Chloe Coscarelli/Coconut Chocolate Chip Nut Bars/Easy Desserts/Fashion Couch/NYC/Vegan Coconut Chocolate Chip Cookies/Vegan Desserts

Dec

Holiday Treats: Chocolate, Ginger & Peppermint…

By December many folks are exhausted of apple, pumpkin and pecans from the fall months. If you want to try some easy alternatives that are likely to impress your friends and give a change of taste from November’s heavy Thanksgiving, try these tasty treats!

Vegan Peppermint Thin Mints

This recipe is originally from popular vegan Chef Chloe Coscarelli however, the tops are brushed with crushed peppermint. These are insanely good. When I served them at an event, kids kept running back and grabbing them in stacks to stuff in their pockets. These require a 3-step process however, the result is worth the work. http://www.chefchloe.com

What You Need!

1 ¼ Cup All-Purpose Flour, 1 Cup Sugar, ½ Cup Cocoa Powder, ¼ Teaspoon Salt, ¼ Teaspoon Baking Soda, ¾ Cup Vegan Margarine, 3 Tablespoons Almond Milk, 1 Teaspoon Vanilla Extract,½ Teaspoon Peppermint Extract (Cookies)

2 cups Semisweet Chocolate Chips (dairy-free), 1 Tablespoon Vegan margarine, ½ Teaspoon Peppermint extract, Crushed Candy Canes (Cookie Coating)

Directions:

1. Mix dry ingredients in a processor until well mixed (cookies).

2. Add wet ingredients and vegan margarine to the dry mixture and pulse until incorporated.

3. Knead the dough for a little bit and refrigerate for an hour.

4. Heat oven to 350 Degrees and line 2 cookie sheets with parchment paper. Roll cookies into small balls in the palm of your hand (about a heaping teaspoon and flatten onto the paper.

5. Bake cookies from 12-14 minutes. Check on them at about 8 minutes depending on your oven. Cookies may be done slightly earlier.

Coating:

6. Let cookies cool down.

7. Mix chocolate and vegan margarine in a double boiler. Stir. When chocolate is melted, add the peppermint extract.

8. Let the melted chocolate cool down about 10 minutes. Make sure cookies are cooled. Dip each cookie into the mixture until fully coated using 2 forks and sprinkle tops with crushed peppermint.

9. Place cookies in the fridge until they set. Keep them cool until ready to serve.

Fresh Vegan Ginger Snaps

Ginger has so many nutritional benefits including improved metabolism and a healer for common colds. These cookies were very fresh, chewy and yummy compared to most dry and hardened ginger cookies I’ve tried in stores. In fact, they were so good that I had to Fedex a box to my dad.

What You Need!

1/3 Cup Canola Oil, 3/4 Cup Sugar, 1/4 Cup Molasses, 1/4 Cup Almond Milk, 2 Cups Whole Wheat Pastry Flour, 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder,1/2 Teaspoon Salt, 1/2 Teaspoon Nutmeg, 1/2 Teaspoon Cloves, 1/2 Teaspoon Cinnamon, 2 1/2 Tablespoons Shredded Fresh Ginger

Directions

1. Mix wet ingredients in a separate bowl.

2. Mix dry ingredients in a separate bowl.

3. Add wet to dry ingredients. Mix until fully incorporated.

4. Line two baking sheets with parchment paper. Preheat oven to 350 degrees.

5. Roll dough into small balls in your palm and place on the cookie sheets. Flatten with your hand (About a heaping teaspoon size).

6. Bake for 9 minutes.

7. Cool down cookies.

8. Feel free to ice cookies or sprinkle powdered sugar.

Vegan Peppermint Bark

Williams Sonoma has an excellent bark but at $26.00 for one sheet, it’s overrated. I was wondering if I could make a vegan alternative and it is in fact very easy. Although you can opt for a double process by tempering a non-dairy white chocolate to go on top or melt a pre-made vegan white chocolate, I opted for a quicker approach.

What You Need!

1 12 oz Bag of Vegan Chocolate Chips, 1/2 Tablespoon of Peppermint Bark, Crushed Peppermint, 1/2 Tablespoon Peppermint Extract, 1 Tablespoon Vegan Margarine.

1 mini-bread loaf pan

Directions:

1. Melt chocolate chips in a double boiler until fully melted.

2. Add vegan margarine and stir until incorporated.

3. Cool down chocolate for 10 minutes. Add peppermint extract.

4. Line loaf pan with parchment paper. Pour chocolate into the pan and spread with a spatula evenly across the paper.

5. Sprinkle pre-crushed candy cans on top of the chocolate.

6. Set chocolate in the fridge for 2 hours. Remove from fridge and cut bark into pieces with a knife. Do not attempt to break it yourself.

Enjoy!

156 days ago Short URL Comments

Desserts!

Chef Chloe Coscarelli/Desserts/holiday treats/Vegan Desserts/Vegan Ginger Snaps/Vegan Peppermint Bark/Vegan Peppermint Thin Mints

Oct

“Chlostess Cake…”

I remember a fond memory of biting into a Hostess cupcake and how I savored that moment until the cupcake was gone. I went on the hunt for a vegan option. Chef Chloe Coscarelli makes a fantastic vegan alternative. Although I am not as artistic on the cupcake decor side, I decided to try her ‘Chlostess Cake.’ After tasting a cake like this, you’ll never want to open a Hostess cupcake again…

http://www.chefchloe.com

What You Need:

1 1/2 Cups of All Purpose Flour, 1 Cup Sugar, 1/3 Cup Cocoa Powder, 1 Teaspoon Baking Powder, 1 Cup Water/Cold Coffee, 1/2 Cup Canola Oil, 2 Tablespoons Apple Cider Vinegar, 1/2 Teaspoon Salt, 2 Teaspoons Vanilla Extract (Batter)

1 Cup Palmer’s Non-hydrogenated Vegetable Shortening, 3 Cups Powdered Sugar, 1 Teaspoon Vanilla Extract, 2-5 Tablespoons Almond Milk (Filling)

1 Cup Vegan Chocolate Chips, 2 Tablespoons Canola Oil, 1/4 Cup Coconut Milk (Chocolate Ganache)

The Process:

1. Pre-heat oven to 350 Degrees.

2. Mix dry ingredients and wet ingredients separately until blended. Combine both. Do not overmix.

3. Line 2 12-cup cupcake pans with 14 cupcake liners.

4. Pour batter into the liners to about 2/3 full in each liner.

5. Bake cupcakes for about 16 minutes.

6. Prepare the frosting by combining powdered sugar and shortening in a food processor. Add vanilla and add almond milk one tablespoon at a time until it reaches a good texture.

7. Set aside the frosting. In a double boiler, mix canola oil, chocolate chips and coconut milk until smooth.

8. Allow cupcakes to cool down. Unlike Chloe’s recipe which calls to use a piping bag and tip to puncture holes to add the filling, I chose to scoop out cake and manually fill the center with the frosting.

9. Cover the tops with a thin layer of ganache and create a design on top with the frosting or not!

Enjoy!

221 days ago Short URL Comments

Desserts!

Chef Chloe Coscarelli/Chlostess Cakes/Vegan Cupcakes

Aug

Cool Dessert…

It’s hot in New York! I decided to test my new ice-cream maker to make some homemade vegan ice-cream to cool off. I decided to give it a try with two recipes. I borrowed the ice-cream base from Chef Chloé Coscarelli but added some elements for what I was craving: mint and chocolate chip cookie dough.

Almond Milk Mint Chocolate Chip Vegan Ice-Cream

1 (14-ounce) can coconut milk, 1 ½ cups almond milk, ¾ cup agave, 3 tablespoons canola oil, ½ teaspoon pure vanilla extract, 1/8 teaspoon salt, ¾ teaspoon xanthan (Ice-Cream Base) From Chef Chloé Coscarelli, http://www.chefchloe.com

I added:

1 tablespoon mint extract, 1/3 cup vegan chocolate chips (Mint Chocolate Chip Flavor)

Process:

1. Combine the ice-cream base ingredients into a blender and mix well. Chill the mixture for 3 hours.

2. Run the mixture in the ice-cream machine according to its instructions. I use Cuisinart which works pretty well.

Within 20 or 30 minutes, your ice-cream should be finished and ready to serve. This dessert was so amazing. Unfortunately, the only consequence is that the ice cream turns brownish in color.

Chocolate Chip Cookie Dough Vegan Ice-Cream

I took two of Chef Chloé Coscarelli’s recipes and combined them with some small modifications to measurements and a couple ingredients. Since the ice-cream creates a quart, I used about half of the quantity than her original recipe for cookie dough truffles with exception to some of my favorite things like vanilla extract:) . Rather than drenching them in chocolate, I decided to throw them in the ice-cream mix.

1 (14-ounce) can coconut milk, 1 ½ cups almond milk, ¾ cup sugar, 3 tablespoons canola oil, ½ teaspoon pure vanilla extract, 1/8 teaspoon salt, ¾ teaspoon xanthan gum(Ice-Cream Base) From Chef Chloé Coscarelli, http://www.chefchloe.com * substituted sugar instead of agave as prescribed in Chef Chloé’s original ice-cream base recipe.

1/4 cup vegan margarine, 1/4 cup packed light brown sugar, ¼ teaspoon salt, 1 tablespoon pure vanilla extract, 2 tablespoons water, 1/2 cup all-purpose flour, 2/3 cups semisweet mini chocolate chips (dairy free) (cookie dough)

The Process!

1. Blend the ice-cream base together and 1/3 cup of chocolate chips. Blend well and freeze mixture for 3 hours.

2. Mix vegan margarine, sugar, vanilla and salt in a food processor. Add in flour, water and mix until blended.

3. Add in 1/3 cup chocolate chips and mix by hand until completely incorporated.

4. Cover dough and place in the fridge for 1 hour.

5. Roll dough into 2 teaspoon sized balls and set aside.

6. Follow the instructions for your ice-cream maker and fold in the chocolate chip cookie dough balls into the mixture as it runs through the machine.

Within 20-30 minutes, your ice-cream should come together!

This dessert is a great alternative for anyone craving Ben and Jerry’s cookie dough ice-cream. Both were easy and fun to make!

283 days ago Short URL Comments

Desserts!

Almond Milk Ice Cream/Chocolate Chip Cookie Dough Vegan Ice-Cream/Mint Chocolate Chip Vegan Ice Cream/Vegan Ice-Cream

Jul

Gooey, Blueberry Lime Faux Cheesecake.

The Cheeseless Cheesecake Kitchen Experiment…

I had been dreaming of the classic NYC cheesecake…Something I used to eat regularly yet somehow stopped altogether. I wanted to try to make a tasty dairy free dessert.

This pie is unusual because it turns out fabulous when you least expected it to. Also, because the crust is made of crushed oreos which is much better than graham cracker crust. From the pics below, you’ll see that I tried out both. This is definitely a very tasty cheesecake and easy to make.

What You Need!

2 8 ounce Packages of Vegan Cream Cheese, 3/4 Cup Sugar, 1 Pint Blueberries, 2 Tablespoons of Cornstarch, Zest and Juice of 2-3 Limes (Filling)

1/3 Cup Maple Syrup, Zest and Juice of 1/2 Lemon, 1 1/2 Tablespoons Cinnamon (Compote)

1/2 Box of Oreo Cookies, 2 Tablespoons Almond Milk, 1/3 Cup of Vegan Butter (Crust)

The Process!

Let’s start with the crust.

1. Separate Oreos and scrape off the filling inside. Place empty Oreos into a blender or food processor until blended very fine.

2. Mix blended Oreos with your Almond Milk. Melt 1/3 cup of vegan butter and add to the mixture and mix thoroughly.

3. This part gets messy, but you will need to spread the mixture in a 9 inch round pan making sure that the mixture is spread evenly with no holes. It may appear very gooey but, it works!

4. Onto the filling. Grate your 2-3 limes and put the zest on the side. Squeeze the juice of three limes and set aside.

TIP: Do not overdo it on the limes. 2 is ideal depending on the size of the limes. Too much lime and lime zest = bitter, sour, awful cheesecake.

5. Blend lime zest, lime juice, sugar, cornstarch and vegan cream cheese into a blender until smooth.

6. Pour mixture into your crust.

7. Put your cheeseless cheescake in the oven at 375 degrees for 40-50 minutes or until the top is browned. If the cake is jiggly and not firm, then you know it is not done.

When you take your cake out, it should look like this!

8. Let’s start the compote. This is fairly easy. Put your blueberries, maple syrup, lemon juice and zest and cinnamon in a saucepan on medium heat. Bring the mixture to a boil and allow it to simmer. If it is too zesty, add more cinnamon and maple syrup!

9. Allow your cheesecake to cool off completely as well as your compote. When both are completely cooled, pour on top of your cake and put in the fridge!

This one is completely ready to eat!

305 days ago Short URL Comments

Desserts!

blueberry compote vegan cheese cake/Dessert/oreo crust cheesecake/Vegan cheesecake

Jun

Peaceful Pies.

There’s something very homely about whoopie pies. Even though it is humid summer weather, I thought I would make this a try. The source of inspiration? Watching a scene from ‘Elf’ where Will Ferrell is breakdancing in the mailroom to ‘Whoomp there it is!’ Clearly, I have my seasons backwards.

What You Need!

1 Cup of Oats,1 Cup Whole Wheat Flour,1/4 Cup Vegan Butter, 1 Teaspoon Baking Soda, 1/2 Cup Brown Sugar, 1 Tablespoon Maple Syrup Grade A, 1 Tablespoon White Sugar, 1/2 Cup Almond Milk, 1/4 Cup Canola Oil, 1/4 Cup Applesauce, 1/4 Cup Molasses, 1 Tablespoon of Apple Cider Vinegar, 1/4 Teaspoon of Salt, 1/2 Tablespoon Cinnamon, 1/2 Teaspoon Nutmeg (Pie Batter).

2 Tablespoons Vegan Butter, 2 Tablespoons Non-Hydrogenated Vegetable Shortening, 1 Cup Powdered Sugar, 1 Tablespoon Pure Vanilla Extract (Filling).

The Process!

1. Preheat oven to 400 degrees.

2. Mix wet and dry ingredients for the pie batter separately.

3. Mix wet and dry ingredients together.

4. Line a baking sheet with parchement paper. Using a spoon, make medium cookie size shapes on the paper.

TIP: Opt for smaller pies. When the pies are too big and too dense, the pies will crumble and break. If you want perfect shapes for assembly use a piping bag with a wider tip.

5. Place pies in the oven and cook for 9 minutes until they are fully cooked through.

6. Prepare frosting. Blend ingredients.

7. Clean up!

8. Cool the pies completely.

9. Turn half the pies upside down. Frost the cakes by hand or if you want a professional look, us a froster with a wider tip to give all the cakes an even amount of filling.

1o. Assemble pies and eat!

350 days ago Short URL Comments

Desserts!

Dessert/vegan/Whoopie Pies

Jun

Just Me and My OREOS.

Just Me and My OREOS!

I’ve loved them in ice-cream, in cream cheese cakes and blizzards. Sadly, I had to cut back significantly on milk products. I was fondly remembering the distinct taste of OREOS and decided to take a stab at making my first vegan OREO cookie cake. Now, I am not a vegan but can’t eat dairy products. Therefore, I am okay with buying a package of these cookies and scraping off the middles to make the ultimate cookie cake with loads of OREO flavor that I can still enjoy sans crème.

What You Need!

1 ½ Cup All-Purpose Flour, 1 Cup Sugar, 1 teaspoon Baking Soda, ½ Teaspoon Salt, ¾ Almond Milk, ½ Cup Canola Oil, 2 Teaspoons Pure Vanilla Extract, 2 Tablespoons Apple Cider Vinegar, 25 OREOS (Cake Batter).

1 Cup Non-Hydrogenated Vegetable Shortening, 15 OREOS, 1 Tablespoon Pure Vanilla Extract, 2 Cups Powdered Sugar, 2 Tablespoons Almond Milk (Frosting)

11 OREOS (Garnish)

The Process!

1. Preheat Oven to 350 degrees.

2. Take 51 OREOS and pull apart. Group them by 25, 15 and 11 for each section of the cake. Scrape the creme off and toss the cookies into the blender and crush for each section. Put them in separate containers so that you know which amounts will go in the cake, the frosting and the garnish. You can blend the cookies down to a fine grain or leave it in thicker chunks depending on your preference. Set aside.

3. Mix wet ingredients separately from dry ingredients for the batter.

4. Mix wet and dry ingredients together.

5. Grease a 9 inch rounded pan and pour batter in the pan. Put in the oven for 30 minutes.

6. Clean up!

7. Start your frosting. Mix ingredients by starting with the shortening, the sugar and blend. Add in the vanilla, the almond milk and the crushed OREOs. Blend until fully incorporated.

8. Pull cake out, and allow to cool down completely.

9. Flip upside down unto a plate once cooled.

10. Frost the cake completely.

11. Sprinkle crushed cookies on top and serve!

Eating this cake, was the best part of all that hard work!

352 days ago Short URL Comments

Desserts!

Cake/Chicago/Dessert/Easy/Fashion Couch/New York/OREO cookie cake/OREO cookies/Rupa Mishra/vegan

May

Brownie Pizza!

It’s a very sad moment when you intended to create a delectable brownie pizza to give away to your favorite non-profit organization and then each day, watch that pie get smaller and smaller with a tiny nibble here and there. Alright, so I bombed the test, but created layers of goodness to share with you and will try to bake and donate in the same day next time.

This pizza will involve lots of vegan chocolate chips. You can add and should add other elements as toppings. For me, I chose more chocolate chips, craisins and walnuts. But, you can use anything probably if it works for you so long as it is not a wet ingredient like fruit. You can glaze the top top too with chocolate sauce and shredded coconut but I played it safe and wanted to lessen the sugar feel with a simple pizza. I built mine in sections.

Check out the process below!

What you need!

1/2 Cup Almond Milk, 1/4 Cup Canola Oil, 3/4 Cup Flour, 1/2 Cup Sugar, One Bag Vegan Chocolate Chips, 2 Tablespoons Vanilla Extract, 1/4 Teaspoon Sea Salt, 1 Teaspoon Baking Soda, 1 Tablespoon Apple Cidar Vinegar, 1 Cup Craisins, 1 Cup Walnuts, 2 Tablespoons Cocoa Powder (The Mix)

Process!

1. Set aside 2 cups of chocolate chips, 1 cup craisins and 1 cup crushed walnuts.

2. Mix wet ingredients together. Mix dry ingredients together. Merge the 2 and mix.

3. Melt a cup of chocolate chips in a microwave. Watch it so it doesn’t burn. Set aside to cool. When cooled down, mix onto the mixed brownie batter.

4. With a spoon, scoop out and create one layer in an 8 inch round greased pan.

5. Add some choco chips, walnuts and craisins. Add another layer of chocolate batter and repeat until you finish your toppings.

6. Bake at 325 degrees for 30 minutes. Cool and Refrigerate.

Don’t leave it out, it may get too crumbly so it holds better if you leave it in the fridge.

This is addictive:)

360 days ago Short URL 2 Comments

Desserts!

brownies/Dessert/vegan

May

Peanut Butter & Chocolate For the Road…

Peanut Butter Chocolate Chip Cookie Dough Truffle

Who doesn’t love peanut butter and chocolate? I’m addicted to anything Reeses. In the past 6 months, I have become nothing short of a truffle maniac.

As gross as it sounds, when I was in highschool, I used to scoop out peanut butter and eat it with Duncan Hines chocolate frosting. For the long road ahead, I decided to try out a peanut butter chocolate chip cookie dough truffle. Getting all that out in one sentence without choking is a lot harder than the actual preparation of the recipe below.

What You Need!

½ cup Vegan Margarine (Earth Balance), 1 cup of Peanut Butter (your choice),¾ cup Light Brown Sugar, 2 Tablespoons White Sugar Cane Sugar, ¼ Teaspoon Salt, 1 tablespoon Vanilla Extract, 4 tablespoons water, 1 ¼ cups All-Purpose Flour, 1 and 1/2 Bags Non-Dairy Chocolate Chips(365 Brand @Whole Foods works good!), Small Bowl White Cane Sugar for sprinkling, Wax Paper and 1 Baking Sheet.

Process!

1. Set up 2 bowls. Mix margarine, 2 tablespoons of water, brown sugar, vanilla extract and peanut butter in one bowl with a hand mixer. Mix flour and salt in the other bowl by hand.

2. In a food processor mix wet and dry ingredients together. Add 2 tablespoons of water to make sure the mixture comes together.

3. Depending on the peanut butter chosen, add 2 tablespoons of white cane sugar. If you choose an organic peanut butter, it may not be as sweet so season to the sugar level you prefer. If it’s a sugary based peanut butter, then there is no need for additional sugar.

4. Measure 1/2 cup of chocolate chips and mix it with your hands through the dough until fully integrated.

5. Refrigerate dough for an hour.

6. Melt down remaining chocolate chips in the microwave or stovetop until melted. Let it cool down until warm.

7. Pull dough and roll into small balls using both palms. Make them about an inch wide.

TIP: Peanut butter can get crumbly so using the heat from your hands, push the shape together.

8. Put the cookie dough balls in the freezer for about 25 minutes.

9. Take the cookie dough balls out and using a spoon, dip each cookie dough ball into the chocolate and pull up against the edge of the pot to get excess chocolate off. Place on the wax paper sheet and sprinkle sugar on the top to set.

10. Once complete, put the truffles in the fridge until they are completely cold.

Makes 45+ truffles.

Once cold, they are ready to eat!

372 days ago Short URL Comments

Desserts!

vegan

Apr

Vegan Bacon Cupcake!

It’s been a while since I baked anything for the blog. Although, I did go to town with lemon cakes, truffles and cookies on Easter & Passover for all the celebrations.

A friend called me the other day and asked to meet her for lunch at Pheobe’s Cupcakes in Lincoln Park, Chicago. Rather unusual to have a cupcake for lunch but I am not one to judge so I met with her. These bacon cupcakes caught my eye. They were all sparkly and glistening from the glass casing calling out to me. I would never eat bacon on a cupcake vegetarian or not. It just seems odd to me. But, visually it was so pretty.

When my friend mentioned today felt like a cupcake moment to take a break from the office churning demands, I figured why not make her some very special cupcakes for the very special person she is. I decided to re-create the bacon cupcake vegan style with my own recipe which is a first for me. I am so excited to share with you:)

Do not try this at home unless you have a lot of time and are willing to roll your sleeves for some hard work!

What You Need!

1 3/4 Cup Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1 Cup Sugar, 1 Tablespoon Ground Cinnamon, 3 pinches Cloves, 1 Teaspoon and a 1/2 Nutmeg, 1/2 teaspoon Sea Salt, 1 Tablespoon Vanilla Extract, 1 Cup Coconut Milk , 1/2 Cup Canola Oil (Cake Batter)

5 Tablespoons Grade A Maple Syrup, 2 Cups Powdered Sugar, 2 Tablespoons Light Brown Sugar, 1 cup non-hydrogenated vegetable shortening,1 Tablespoon Cinnamon, 1 Teaspoon Vanilla Extract, 3 Tablespoons Vegan Margarine, 2 Tablespoons Almond Milk (Frosting)

8 Dates, 1 teaspoon of cinnamon, 2 Tablespoons Water, 1/2 Cup Grade A Maple Syrup (Caramel Drizzle)

1 Package of Smart Bacon Vegan Bacon Strips

Directions:

Pre-heat oven to 350 degrees.

Start mixing dry ingredients of the cake batter together in a mixing bowl. Put aside.
Mix wet ingredients together in a separate bowl.
Add wet to dry ingredients until full incorporated. Don’t over mix.
Set out 14 cupcake liners and fill about halfway with cake batter.
Put in the oven for 15-18 minutes.
While cakes are baking, clean up a little bit!
Start boiling 6 dates in water until the casing looks like it can be peeled. Start with 10 minutes under medium heat and wait to observe.
Once dates are ready, let them cool completely. Peel the outer shell off of them, put them in the blender with the water, maple syrup, cinnamon and blend until smooth. Put in the fridge to cool.
Get a skillet going. On medium heat, drizzle olive oil in the pan. Place 4 strips of bacon. Watch the bacon, make sure they shrink in size and get crispy edges and crunchy texture. Drain on a papertowel on a plate. Set aside.
Blend vegan margarine, shortening, vanilla, 5 tablespoons of maple syrup, brown sugar until blended. Add 2 cups of non hydrogenated veggie shortening, cinnamon, and add 2 tablespoons of almond milk until smooth.
Once cakes are cooled, frost each.
Cut bacon strips into small square pieces and place at the center of each cake. Pop into the fridge to firm up the frosting.
Get cooled caramel and drizzle on top of the cakes and eat!

392 days ago Short URL Comments

Desserts!

cupcakes/Dessert/vegan

Mar

Donuts from scratch!

I love donuts! I was really excited during fall season last year when I was inspired to make deep fried cidar donuts. I bought organic ingredients from Trader Joe’s and was thrilled to smell the heavenly aroma from the dough I kneaded. I knew it would be nothing short of spectacular. Shortly after I had rolled out the dough and cut the donuts, I ended up with a overly deep fried mess.

Bummer. I realized that frying donuts at the perfect temperature and being able to cook them through evenly is quite challenging.

So, I found a vegan donut recipe from Chef Chloe Coscarelli that is pleasantly surprising. Although I am a fan of commercial donuts, these baked donuts are nothing less than satisfying. The feeling of guilt after eating this particular donut just doesn’t happen as it does for the deep fried ones. In fact, the donut feels healthy and wholesome. To learn more vegan recipes, please visit http://www.chloecoscarelli.com.

Check out the process below!

Ingredients

2 2/3 cups all purpose flour, 2/3 cup sugar, 2 teaspoons baking soda, 2 teaspoons of nutmeg, 1 teaspoon salt, 1 cup soy milk, 1/4 cup canola oil, 1/4 cup apple cidar vinegar, 1 teaspoon pure vanilla extract (Dough).

1/4 cup vegan semi-sweet chocolate chips, 1/2 cup powdered sugar, 2 tablespoons soy milk (Glaze).

Toppings: anything you like!

Directions

1. Set oven to 375 degrees.

2. Mix dry ingredients

3. Mix wet ingredients

4. Grease 2 donut pans holding 6 donuts per pan.

5. Put wet to dry ingredients and mix. Do not over mix it.

6. Take a few plastic bags and stuff the dough into the bag and tie the end. Cut the tip.

7. Pump the dough out into the donut pan per each donut.

8. Put donuts in the oven for 10-12 minutes.

9. While donuts are baking, clean up!

10. Set out the glazing ingredients.

11. Take the chips, soy milk and melt.

12. Take it out the glaze mixture of the microwave or double broiler and add the powdered sugar mixing until smooth. Set aside for 10 minutes.

13. Take out donuts and let them completely cool.

14. Dip the top of the donut into the glaze and turn it around with your hand to wipe of the excess. Immediately top with your favorite toppings!

Don't forget the nutmeg:)

Mix all the dry ingredients!

Mix all the wet ingredients!

Gooey and sticky dough.

Getting ready for donut shapes.

All doughed up and ready!

All baked and ready for dipping!

Glaze time.

All melted down!

Let the dipping party begin!

Slam dunk!

Beautiful.

420 days ago Short URL Comments

Desserts!

chocolate/delicious!/Dessert/donuts/vegan

Mar

Cocoa Powder = Miracle Powder

I had an itch for chocolate today, but wanted to go for something rich and dreamy where you lose all sense of reality.

I decided to mix up Chef Chloe’s chocolate frosting from her special ‘Chocolate Layer Cake’ and add it to her cake recipe for her ‘Chocolate Strawberry Shortcakes.’

The results were chocolate heaven.

For more information please visit: http://www.chefchloe.com

Check out the process below!

Ingredients:

1 ½ cups all-purpose flour, 1 cup sugar, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup coconut milk, ½ cup canola oil, 2 tablespoons apple cider vinegar, 2 teaspoons pure vanilla extract (Cupcakes).

1 ½ cups semisweet chocolate chips (dairy-free), 1 cup non-hydrogenated vegetable shortening, 3 cups powdered sugar, 1 teaspoon pure vanilla extract, 2 to 5 tablespoons soy milk (Frosting).

Process:

1. Preheat oven to 350 degrees. Mix dry ingredients together separately. Mix wet ingredients separately. Add wet to dry ingredients and mix (do not over mix).

2. Line 1-2 cupcake baking pans with 12-14 liners depending on how much you want. Make sure each cup is 2/3 full. Bake between 16-18 minutes. Poke a toothpick after baking and make sure it comes clean or with a few crumbs.

3. While cakes are cooking, clean up!

4. Melt 1 and 1/2 cups of chocolate chips in the microwave. Watch it closely so that it does not set on fire! Let your chocolate cool down for about 10 minutes.

5. Get your frosting together now. Put the shortening and pulse while adding the powdered sugar. Then add the vanilla.

6. Add the cooled melted chocolate to the frosting mixture and pulse.

7. One tablespoon at a time, add the soymilk until the frosting reaches the consistency that you want.

8. Pull the cakes out of the oven and let them cool completely. Frost them with your frosting and add garnish if you like!

See the pics below!

426 days ago Short URL 3 Comments

Desserts!

Chef Chloe Coscarelli/chocolate/cupcakes/delicious!/Dessert/vegan

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Donuts from scratch!

Ingredients

Directions

Cocoa Powder = Miracle Powder

I had an itch for chocolate today, but wanted to go for something rich and dreamy where you lose all sense of reality.

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