Category Archives: Desserts

Chris’ Caramel Corn, Veganized

Standard

Each year around Christmastime, my hubby, Chris makes Caramel Corn.  Be warned:  it is very addictive and scrumptious!

Ingredients:

  • Popcorn kernels (and popcorn popper)
  • 2 c. Brown Sugar
  • 1 c. Vegan Butter (like Earth Balance)
  • 1/2 c. Light Corn Syrup
  • 1 tsp. Salt
  • 1 tsp. Baking Soda
  • 1 tsp. Vanilla

Directions:

Make 30 cups popped popcorn.  Mix and bring to a rolling boil the brown sugar, butter, corn syrup, and salt.  Boil gently for 5 minutes.  Stir occasionally.  Remove from heat.  Add baking soda and vanilla.  Mix well.  Pour over popped corn and blend thoroughly.  Bake 1 hour at 200° stirring every 15 minutes.  Store in airtight containers.

Oatmeal Chip Cookies

Standard

 

Oatmeal cookies have been part of my life since I can first remember.  Each year my mom, my Aunt Lynette, and I (and whoever else happened to be in town) would get together to make Christmas cookies.  One of the cookies we always made were oatmeal.  Sometimes they had chocolate chips, sometimes raisins, sometimes walnuts, sometimes, peanutbutter chips, and sometimes butterscotch chips.  If Aunt Lynette chose, she always chose butterscotch!  Tonight, I did a vegan spin on these Better Homes and Gardens classic.  I pulled out that plaid covered cookbook that takes me back to my mom’s kitchen, and I made vegan oatmeal carob chip cookies.  Here’s what I did:

Happy Goodness . . .

 

Preheat oven to 375 degrees F.

Ingredients:

  • 3/4 cup of Earth Balance (or vegan butter of choice)
  • 1 cup of brown sugar (packed down)
  • 1/2 cup of granulated sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves (optional)
  • 2 eggs worth of Ener-G Egg Replacer (OR a 1/2 cup of applesauce)
  • 1 tsp of vanilla (we make our own)
  • 1 3/4 cups all-purpose flour
  • 2 cups rolled oats
  • most of a bag of the 10 oz. bag of vegan carob chips

In large self mixing bowl let Earth Balance beat for about 30 seconds.  Add in brown sugar, granulated sugar, baking powder, baking soda, cinnamon and cloves.  Beat till combined, scraping down the sides as needed.  Add in already whisked up  2 eggs worth of Ener-G Egg Replacer OR Applesauce.  Also add the vanilla.  Beat till combined.  Add in flour little by little till all incorporated.  Then with a wooden spoon stir/fold in the oats and the carob chips.

Drop dough by rounded teaspoons approximately 2 inches apart on an un-greased cookie sheet.  Bake for about 10 minutes per batch.  Cool cookies on a wire rack.  After initial cooling, transfer to paper towels to finish cooling.  Makes about 4 dozen.

Vegan Oatmeal Cookies

Standard

Tonight I am taking a meal to friends of mine who just had a baby boy less than a week ago.  I wanted to include dessert.  I had some oatmeal on hand and decided to make cookies so I googled vegan oatmeal cookies and came across this site:  http://parispastry.blogspot.com/2010/08/vegan-oatmeal-cookies.html

I adapted them to ingredients I had on hand and they are incredible.

Vegan Oatmeal Cookies Recipe: adapted from Alicia Silverstone – The Kind Diet

Ingredients:
– 1 cup quick-cooking rolled oats
– 1 cup unbleached all-purpose flour
– ⅓ cup maple sugar (white sugar or brown sugar can be substituted)
– 2 tsp. baking powder
– 1 tsp. baking soda
– ¼ tsp. fine sea salt
– ⅓ cup organic maple syrup
– ½ cup safflower oil (or canola oil)
– 1 tsp. vanilla extract (I used our own homemade vanilla extract)
– 1 tsp. cinnamon
– ¼ cup chopped dried fruit, like raisins or plums

Instructions:
– Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
– In large mixer add the oats, flour, sugar, cinnamon, baking powder, baking soda, and salt. Then add the syrup, oil and vanilla extract. Incorporate ingredients using a low setting on the mixer.  Then gently mix/fold in the dried fruit.
– Using your hands, roll tablespoon-size scoops of dough into balls. Place the balls onto the prepared baking sheet and press down slightly on the balls to flatten the tops. Bake for about 10 minutes or until lightly browned. Transfer cookies to a baking rack to cool completely.
– For variety, replace the all-purpose flour with whole wheat pastry flour, barley flour, spelt flour, or a gluten-free baking mix (choose one that does not include baking soda and baking powder). You can also substitute vegan chocolate chips for the dried fruit and add nuts to this.  Walnuts would be incredible in this recipe.


Banana Cupcakes with Buttercream Icing

Standard

This Monday is my husband’s birthday and we are the kind of family who really likes to celebrate birthdays for a few weeks.  Today, sitting on my counter were two black bananas.  And when I say black, they were really black.  So I thought to myself what am I going to do with these bananas.  I could do the standby of banana nut muffins/bread or even freeze ’em for smoothies.  But then I thought, what’s a birthday without cake, cupcakes that is.  So I went online and found some vegan cupcake recipes that used bananas to bind in lieu of eggs.  Here is the fusion of those recipes.  (And boy did these banana cupcakes turn out awesome and incredibly moist!)

Banana Cupcakes:

Ingredients:

  • 2 really ripe bananas (really ripe, as in turned black)
  • 1 1/4 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 2/3 cup unsweetened almond milk
  • 2 tsp of vanilla extract (I used some of our homemade extract)

Preheat oven to 350 degrees.  Spray pan with nonstick spray.  Line with muffin cup/cupcake liners.

In large free standing mixer toss all the dry ingredients.  In large measuring cup add the 1/3 cup of canola oil and then add the almond milk to the cup mark.  Then add the vanilla.  Wisk together in the large measuring cup.  Pour wet ingredients over the dry ingredients in late free standing mixer.  Add smashed bananas.  Turn on mixer and mix ingredients until just incorporated.  Do not over mix, or you will get tough cupcakes.  Small lumps are fine.  Fill liners just below full.  Bake 20-25 minutes or until a toothpick comes out clean.  Let cool then ice with favorite icing.

Favorite Vegan Fluffy Buttercream Icing:

  • 1/2 c nonhydrogenated vegetable shortening
  • 1/2 c nonhydorgenated vegan margarine
  • 2 c powdered sugar (sift if lumpy)
  • 1 1/2 tsp vanilla extract
  • 1/4 c unsweetened almond milk

Beat margarine and shortening together until light and fluffy. Add the sugar and beat 3 more mins. Add the vanilla and almond milk, beat for another 5-7 mins til fluffy. This makes A LOT of frosting. You could easily half this recipe and still have enough for the above recipe.  Please note, though, this frosting freezes beautifully, so I usually make the who shebang and then freeze what I don’t use for another time.  That way when I pick up a vegan chocolate chocolate chip muffin from Whole Foods I can ice it with the already made icing; the addition of this icing to those muffins is incredible and truly decadent, by the way!  To quickly thaw enough icing for a cupcake (or aforementioned muffin), I scoop out what I am going to use and just work it back and forth (with a spoon) across a plate until it is smooth and thawed.  Only takes a couple of minutes.

A tip on icing cupcakes:  I take a ziplock bag and lay it in a bowl (for a gallon size) or large cup (quart size) and then fill it with the icing.  Then seal the bag.  Cut a corner off and voilà you have your own piping bag.

Plain Vanilla Vegan Cupcakes (adapted from Vegan Cupcakes Take Over the World)

  • 1 c unsweetened almond milk
  • 1 tsp apple cider vinegar
  • 1 1/4 c all purpose flour
  • 2 Tbsp cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (increase salt to 1/2 tsp if using oil instead of margarine)
  • 1/2 c nonhydrogenated margarine (I use Earth Balance sticks), softened, OR 1/3 c canola oil
  • 3/4 c granulated sugar
  • 2 1/4 tsps vanilla

Preheat oven to 350 and line muffin pan with cupcake liners

Whisk the almond milk and vinegar in a measuring cup and set aside a few mins so it curdles

If using margarine sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix

In a seperate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 mins until light and fluffy. Don’t beat past 2 mins. Beat in the vanilla, then alternate beating in the almond milk mixture and dry ingredients, stopping to scrape down the sides of the bowl.

If using oil, beat together the almond milk mixture, oil, sugar, vanilla, and other extract in a large bowl. Sift in the dry ingredients and mix until no large lumps remain. Fill 12 liners 2/3 full and bake for 20-22 mins until done. Allow to cool on rack before frosting.  Please note that these cupcakes are a grainier texture than the banana cupcakes.  I made these cupcakes for my Dad’s birthday back in September with my favorite vegan buttercream icing (see above recipe).

Me holding the iced vanilla cupcakes (with my favorite buttercream icing) that I made

for my Dad’s birthday in September 2011

 

Alternative Icing:

Today, I did not have any shortening on hand so I made this simple alternative.  Tasted awesome, however it separates if it sits up, too long.  So I will add it to the cupcakes as we eat them and not ahead of time.

  • 2 cups powdered sugar
  • 1 cup nonhydrogenated vegan margarine
  • 1/4 cup unsweetened almond milk

Beat together sugar and margarine until incorporated.  Ass almond milk and beat till smooth.

Snickerdoodles

Standard

Snickerdoodles:


My husband is more of the baker in our family than I am, but together we made Snickerdoodles.

This recipe has been adapted (veganized) from Betty Crocker:

Ingredients:

  • 1 1/2 cups sugar
  • 1/2 cup Earth Balance (softened)
  • 1/2 cup of vegetable shortening
  • 2 eggs worth of Ener-G Egg Replacer* (3 tsp powder whisked with 4 Tbsp hot water until foamy)
  • 2 3/4 cups of all-purpose flour
  • 2 tsps. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup sugar
  • 2 tsps. ground cinnamon
Preheat oven to 400 degrees F.  Mix 1 1/2 cups of sugar with the Earth Balance, shortening and prepared egg replacer.  In separate bowl sift dry ingredients:  flour, cream of tartar, baking soda, and salt.   Blend dry ingredients into wet.  Put in fridge for about an hour to keep cookies from flattening out.  Mix rest of sugar (1/4 cup) and cinnamon together in a bowl.  Then shape dough into 1 1’4 inch balls.  Roll balls in cinnamon-sugar mixture.  Place 2 inches apart on ungreased cookie sheet.  Bake 8 to 10 minutes or until set.  These are awesome warm from the oven with a cold glass of unsweetened almond milk.
  •  Make about 4 dozen cookies.
*Ener-G Egg Replacer is the number one way to take all your favorite baked goods and veganize them.  Earth Balance is a great vegan substitute for butter or margarine.

Vegan Cupcakes

Standard

At the beginning of September, in celebration of my Dad’s birthday, my mother-in-law’s birthday, and my parents’ anniversary I made my first batch of Vegan Vanilla Cupcakes.  And they were awesome!

So here’s how I did it.  I took my inspiration from a fantastic cookbook:  Vegan Cupcakes Take Over the World.

Awesome Vanilla Cupcakes that just happen to be Vegan:

  • 1 c unsweetened almond milk (you could also use soy or whatever your favorite vegan milk is)
  • 1 tsp apple cider vinegar
  • 1 1/4 c all purpose flour
  • 2 Tbsp cornstarch
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt (increase salt to 1/2 tsp if using oil instead of margarine)
  • 1/2 c nonhydrogenated margarine (I use Earth Balance sticks), softened, OR 1/3 c canola oil
  • 3/4 c granulated sugar
  • 2 tsps vanilla
  • 1/4 tsp almond, caramel or more vanilla extract (I used more vanilla)

Prehaet oven to 350 and line muffin pan with 12 cupcake liners

Whisk the almond milk and vinegar in a measuring cup and set aside a few mins so it curdles.  (Like making homemade buttermilk)

Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.

In a seperate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 mins until light and fluffy. Don’t beat past 2 mins. Beat in the vanilla and other extract, then alternate beating in the soy milk mixture and dry ingredients, stopping to scrape down the sides of the bowl.

If using oil, beat together the soy milk mixture, oil, sugar, vanilla, and other extract in a large bowl. Sift in the dry ingredients and mix until no large lumps remain. Fill 12 liners 2/3 full and bake for 20-22 mins until done. Allow to cool on rack before frosting.

Awesome Fluffy Buttercream Frosting that happens to be Vegan:
1/2 c nonhydrogenated shortening
1/2 c nonhydorgenated margarine
3 1/2 c powdered sugar, sift if lumpy
1 1/2 tsp vanilla extract
1/4 c almond milk (you could also use soy or whatever your favorite vegan milk is and this could also be done with the creamer version of your favorite vegan milk)
Beat margarine and shortening together until light and fluffy. Add the sugar and beat 3 more mins. Add the vanilla and almond milk, beat for another 5-7 mins til fluffy. This makes A LOT of frosting. For calories sake I usually halve this and it’s still a decent amount of frosting per cupcake.  You can also freeze half the frosting for another time.

Once the cupcakes cool it is time to frost them.  Put above frosting in a large ziplock back and seal the back.  Then cut, at an angle, one of the bottom corners of the bag.  This makes an instant disposable piping bag.  Now place tip (corner) of ziplock on top of the cupcake, gently squeeze the bag and make a swirled pattern on top.  Enjoy!