Chocolate Peppermint Cupcakes

Hi there!

A few days ago my family and I went down to my grandmother's house for our family Christmas, and I wanted to bring a dessert that all the kids would like. I was originally planning on making red velvet cupcakes, but I realized that two bottles of red food dye still wasn't enough. I want to try making them with beet juice, I think that would be legit.

Anyways, here is a recipe for chocolate cupcakes with peppermint icing. The cupcakes are delicious, but I will admit that the frosting just depends on your taste preferences. Personally I thought it tasted a bit like sugary toothpaste, but other people told me that it was delicious. So it's really up to you!
Also, I wouldn't necessarily say these cupcakes are "healthy" like most of my other posts, but I mean...they're cupcakes, and they were for a party. 

Chocolate Peppermint Cupcakes {makes one dozen}

1 cup Bob's Red Mill gluten-free all-purpose flour
1/3 cup Dutch pressed cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup almond, soy, or rice milk
1 tsp apple cider vinegar
3/4 granulated sugar
1/3 cup coconut oil
1 tsp vanilla extract
3/4 to 1 cup of Enjoy Life chocolate chips

Peppermint Frosting:

8 oz. Tofutti cream cheese {room temp}
8 oz. vegan butter or shortening {room temp}
4-5 cups powdered sugar
1 tsp peppermint extract
Red food coloring {optional}
1 bag of crushed peppermint 

Preheat the oven to 350.
Put the milk and apple cider vinegar in a bowl and let it sit for a few minutes until it "curdles."
Add the rest of the liquid ingredients and the sugar.
Mix the dry ingredients in a separate bowl.
Then pour the liquid ingredients into the dry and mix.
Stir in the chocolate chips.
Pour into cupcakes liners and bake in the oven for 18-20 minutes.

For the icing, put the cream cheese and shortening into the electric mixer on low. One cup at a time, add the powdered sugar. I basically just add a cup until I like the texture of the frosting. After the cupcakes have completely cooled, spread your frosting and sprinkle your peppermint pieces and viola!

Recipe was adapted from www.tofutti.com

Gingerbread Cookies & Homemade Icing

Now that finals are finally over, I'm glad to have some time to start baking again. I haven't posted a new recipe in awhile, and it's been driving me crazy. I plan on posting some delightful things over the Christmas break. 

One thing that I always wanted to do growing up was make gingerbread men. So as a spur of the moment, that's what I did. 

Gingerbread Cookies {Vegan, Gluten-Free}

2 2/3 gluten-free all purpose flour {Bob's Red Mill}

1 1/2 t baking soda

1/2 t baking powder

1 t cinnamon

1 t ground ginger

1/2 t cloves

1/2 t salt

1/2 cup molasses

1/2 cup coconut oil

1/2 cup coconut sugar, or cane sugar

1/4 cup almond, soy, or rice milk

1 t vanilla extract

1/2 earth balance butter

1/3 cup almond, soy, or rice milk

1 t vanilla extract

3-4 cups powdered sugar

Method:

Preheat the oven to 350 degrees

Mix dry ingredients in one bowl, and wet ingredients into another.

Pour wet ingredients into dry.

Refrigerate the batter for at least 30 minutes.

Dust a flat surface with flour and roll out the dough until it's about 1/4 in. thick.

Using a cookie cutter, cut out the shapes you want and place on a greased baking sheet.

Bake in the oven for 8 minutes, then set out to cool completely before applying icing.

For the icing, pulse the butter, milk, and vanilla extract in a food processor. Then add in the powdered sugar one cup at a time until it reaches a consistency that you desire.

I added food coloring into the icing to add more variety to my cookies. Feel free to play around with it.

Raw Vegan Pecan Pie

This past weekend we had Thanksgiving #1 meal down in Victoria with the family. This was the first year that I was actually involved in the cooking process, and as you would expect, I contributed a few dishes of my own to the buffet line. I made a lentil loaf that I make quite often for myself, which I will probably do a post on in the future. I also made a side dish of Brussel sprouts with cranberries & pecans, drizzled with maple syrup {freakin' yum. This is especially great if you don't really like Brussel sprouts. Gets rid of the bitter taste.} But definitely my most successful dish was the raw vegan pecan pie. I feel like pecan pie is one of those dishes that usually feels impossible to make. At least for me and my mom. I swear we have tried to make it so many times, and it is always a flop. But I knew when I came across this recipe that it would be completely fool proof. 

The best part about this recipe is the small amount of ingredients involved. The main ingredient for this recipe is Medjool dates. I kid you not. It was a big hit, and definitely something I'm going to make more often.

Recipe from Food 52

Serves 8 to 10

For the crust

• 3/4 cups raw pecans
• 3/4 cups raw walnuts
• 1/4 teaspoon sea sat
• 1/4 cup shredded coconut
• 1 cup pitted medjool dates, packed

For the pie filling

• 1 1/4 cup medjool dates, tightly packed, pitted, and soaked in warm water for at least an hour
• 1/2 cup plus 3/4 cup raw pecans, divided
• 1/4 cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Big pinch sea salt

1. To make the crust: Place the walnuts and pecans, sea salt, and coconut in a food processor and grind roughly. Add the dates and process until the mixture is thoroughly broken down and sticks together when you squeeze a bit in the palm of your hand. Press mixture evenly onto the bottom and sides of a pie plate. 
2. Drain the dates, reserving the soak liquid. Transfer the dates to a high speed blender or powerful food processor. Add the 1/2 cup pecans, coconut oil, vanilla, cinnamon, nutmeg, salt, and about 1/4 cup of the date-soaking water. Blend until the mixture is totally smooth.
3. Pour the filling into the crust. Smooth the top over with an inverted spatula. Decorate with the 3/4 cup pecans and then place in the refrigerator for about 2 hours. When ready to serve, let it sit for about 20 minutes to soften.

*I didn't do this originally, but I think it would taste even better if the crust was toasted in the oven before adding the filling. Maybe about 10 minutes at 350 degrees. And you could also toast the pecans for the topping as well.

Pumpkin Spice Cake + Pumpkin Frosting

It's been awhile since my last blog post, but I now have a great recipe for a pumpkin spice cake. This cake is deliciously fluffy and moist, and would make a great addition to your Thanksgiving dessert table. As it bakes, it instantly fills your house with the pleasant fall aromas such as nutmeg, allspice, cinnamon, cloves, and of course, pumpkin. Beat that Bath & Body Works. 

Vegan & Gluten-Free Pumpkin Spice Cake

3/4 cup pumpkin puree (not pumpkin pie filling)
3/4 cup maple syrup
1/4 cup light brown sugar {or coconut sugar}
1/3 cup applesauce
2 tablespoons coconut oil {melted before measuring}
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon allspice
3/4 teaspoon ground cloves
1/2  teaspoon ground nutmeg
pinch salt, optional and to taste
1 cup plus 2 tablespoons Bob's Red Mill gluten free all-purpose flour
2 teaspoons baking powder

Preheat the oven to 375 degrees.
Mix all the ingredients except the flour & baking powder until smooth.
Then stir in the flour and baking powder.
Lightly oil a baking pan with coconut oil before pouring in the batter.
Bake for about 27 minutes.

Vegan Pumpkin Spice Icing

Now for this icing I just winged it, but it turned out to be delicious.

1 handful of raw cashews
enough maple syrup just to cover cashews
spoonful of coconut oil
one big spoonful of pumpkin puree
1/2-1 teaspoon of pumpkin spice 

Blend in a food processor or blender until smooth.
Just taste it and decide what to add more of.

Not So Vegan Icing

If you're not so strict on this recipe being entirely dairy-free, you can also try this other icing recipe. It does contain a milk derivative, so stay away if you're allergic. 
It's not as healthy though!

1/4 cup coconut oil
about 2 cups confectioners' sugar
3 to 4 tablespoons Pumpkin Spice Latte non-dairy creamer, or as needed

This recipe is an adaption of the original recipe from Averie Cooks
Check out her other recipes by clicking the link!

Pumpkin Cheesecake + Pumpkin Muffins

It's pumpkin time, and I couldn't be happier.

So obviously I am going to go crazy with pumpkin recipes over the next few weeks, brace yourselves.

My uncle Kevin was down recently from NYC, and that was awesome. Basically tasted my recipes and gave me graphic design advice/pointers. Love you uncle Kenny!

So the first recipe I tackled was a pumpkin cheezecake. I wanted to try some different experiments and see what I wanted to make on Thanksgiving.

Pumpkin Cheezecake with Ginger Snap Crust Topped with Candied Pecans

Crust:  
1 1/4 cups of finely ground GF gingersnaps {got mine at HEB}
3 tablespoons sugar
3 tablespoons melted coconut oil
1 tablespoon plain almond milk.

Preheat oven to 350
Crush or grind up gingersnaps and mix in sugar, coconut oil, and almond milk.

Spread across a 9" dish and smash it down.

Bake in oven for about 10-12 minutes, then set aside.

Filling:
1 3/4 cups canned pumpkin puree 

1/2 cup whole unroasted cashews soaked in water for about 30min-1hr (or macadamia nuts)
1/4 cup mashed banana (about half of 1 medium-sized banana)
1 12 to 14 oz package silken tofu, drained
1/2 cup maple syrup
1/3 cup coconut sugar (or brown sugar)
3 tablespoons coconut oil, at room temperature
2 tablespoons arrowroot powder (or cornstarch)
2 tablespoons fresh lemon juice
2 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest
1/4 teaspoon sea salt 3/4 teaspoons ground cinnamon
1/4 teaspoons ground ginger
1/4 teaspoon ground nutmeg

Blend everything together and pour onto the crust.

Bake in the oven for 20 minutes, then add topping and bake for another 20 minutes.

Topping:
1/3 cup coconut sugar (or brown sugar)
1 tablespoon coconut oil 1 cup pecans, roughly chopped

Pinch of salt

Chop pecans, then mix with coconut sugar, coconut oil and salt 

After the baking the filling for 20 minutes, spread across the top and put back in the oven for another 2o minutes.

After you take it out of the oven, you have the option to eat it warm, or perhaps put it in the refrigerator and eat it cold. I actually had a few people say that I should have served it cold since cheesecake is normally a cold dessert. So I'm going to try that next time!

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Because I was on a pumpkin frenzy, I didn't just stop there.

Pumpkin Chocolate Chip Muffins 

1 cup plus 2 tablespoons Bob's Red Mill gluten-free all purpose flour {definitely the best brand}
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice {if you don't have this, just omit}
1/2 teaspoon allspice
1/2  teaspoon nutmeg
1/2 teaspoon ground cloves

3/4 cup granulated sugar
1/4 cup coconut sugar {or brown sugar}
3/4 cup canned pure pumpkin puree {not pumpkin pie filling. Just plain pumpkin}
1/3 cup coconut oil {melted}
1/4 cup unsweetened vanilla almond milk {other milks may be substituted including coconut, soy, hemp}
2 tablespoons applesauce
1 tablespoon vanilla extract
1 cup mini semi-sweet chocolate chips {I buy this brand. If it's not in the baking aisle, it's in the gluten-free section.} 

Preheat the oven to 400 degrees

Mix the dry ingredients, and in a separate bowl, mix the wet ingredients.

Pour the wet ingredients into the dry ingredients and mix.

Mix in the chocolate chips.

Spoon the mixture into muffin liners {or if you don't have any, lightly oil the actual muffin tin}

Bake for 18-20 minutes.

Then go crazy and eat them all by yourself. (;

{Sorry I don't have a picture...they got inhaled by my family all too quickly. but if you click on the link in the title, you can see the pictures in the original blog.}

Let me know if you try either of these recipes.

Also for a thanksgiving blog, would y'all be interested in me tackling more unique festive recipes, or should i vegan-ify some traditional thanksgiving treats?

Sweet Potato Casserole for the Lazy

As soon as that teasing little cold front came in last weekend, I've totally been in the fall mood. I'm ready for my house to smell like pumpkin spice and cinnamon apples.
I randomly began craving sweet potato casserole, but of course I wasn't exactly willing to put in the effort. So I basically came up with the laziest possibly way to get it, and it turned out to be pretty delish.

Sweet Potato Casserole for the Extra Lazy:

(Serves 1)

1 Sweet Potato
Cinnamon
Nutmeg
Raisins 

{Yep, that's it}

Method:

Chop the sweet potato into chunks.
Pulse a few times in a food processor until it's pretty shredded.
Place it in a pot and cook on med-high for about 5-10 minutes just to soften it a bit.
Put it back into the food processor (or blender) with cinnamon and nutmeg, and blend until smooth. Stir in the raisins by hand.


That's a college student Thanksgiving right there people.
It's actually really yummy, try it out!
Also, you can blend yams without even cooking them, if yams are your thing. It's pretty amazing. I mean, who wants to wait for a sweet potato to bake in the oven for 45 minutes? Not me. 

 

PB + J Milkshake

Over the weekend I was staying with my parents, and one of the nights I was making dinner for my two little brothers.

Brickie was bummed out because my mom wasn't going to let him have regular ice cream that night, and we only had a small amount of almond milk ice cream left.

So, I tried to help him out. I pulled up my favorite vegan dessert blog, www.chocolatecoveredkatie.com, and as usual Katie did not disappoint.

I started scrolling through recipes, and I told Brickie just to tell me when to stop. We ended up in the milkshake category, and specifically a recipe for a "peanut butter and jelly milkshake." I have never heard of that before!

Luckily we had all the necessary ingredients (sometimes I think our pantry is magical).

Brickie was a genius and took it a step further, pouring it over a scoop of almond milk ice cream.

The recipe is simple:

1 cup of frozen raspberries (or any kind of berry)

2 tbsp peanut butter

3/4 cup of almond milk (or coconut, or soy)

1 tsp vanilla extract

pinch of salt

Ripe banana or maple syrup

Blend it all together, and you have your milkshake!

This literally tastes exactly like a peanut butter and jelly sandwich. It blew my mind!

If you have little kids that love PB&J, this is perfect for them

Also, check out www.chocolatecoveredkatie.com for some amazing health-i-fied recipes