Tag Archives: baking

Valentine’s Cupcakes gone bad, then good again

Posted by ebean

The plan seemed simple enough:  make some cheesy Valentine’s Day themed cupcakes.  What ensued was a long and arduous escapade topped off with a happy cupcake ending.

Step 1:  Find Supplies
This should have been easy.  This is New York!  But no.  I didn’t have a recipe, but wasn’t about to trek all the way back home and then all the way out again.  I was confident that we had all baking basics (flour, sugar, oil, baking powder and soda, vanilla extract, margarine [soy], salt, eggs) except for milk (soy), cupcake cups, and corny red sprinkles for the top.  Three stores later, I headed home without the red sprinkles.

Step 2:  Secure Recipe
Ugh.  Why do frosting recipes always seem to include so much butter?  I settled on a vegan cupcake and frosting recipe from How it All Vegan.

Step 3:  Make Cupcakes
I was a bit sad I didin’t have any egg replacer.  I kept thinking about how in a way I was making meat cupcakes–yuck!  But, finally convinced myself that most cupcakes are made with eggs and it would be okay.  I used a gluten free pancake and baking mix for the flour.  So at least they were gluten and dairy free… What does “just mixed” mean really?

Step 4:  Make Frosting
A complete disaster.  I read “2 cups soy milk” when it was actually 2 tablespoons.  I tried to drain it out, then had to creamy it up.  Not exactly a marketable consistency, but it tasted yummy with lemon juice and strawberries.

Step 5:  Taste Test
Surprisingly delicious.

Vanilla Cake
From How it all Vegan

Ingredients

  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup dry sweetener
  • 3/4 cup soy milk
  • 2 tsp vanilla extract
  • 1/4 cup oil
  • egg replacer (equal to 1 egg)

Directions
Preheat oven to 350.  Mix dry ingredients, then add wet ingredients. Mix until “just mixed”.  Pour into cake pan or cupcake cups and bake for 25 – 30 minutes.  Check with toothpick to see when done.  Let cool before frosting.

The Easiest Peanut Butter Cookie Recipe Ever (and it’s vegan & gluten-free too!)

Posted by ebean

This is just about the easiest cookie recipe I have ever used.  The original inspiration is from the Country Life Vegetarian Cookbook.  I like to make my peanut butter cookies with chocolate or carob chips, gluten-free, and sugar/honey free…

Peanut Butter Chip Cookies

Easy pleasy vegan gluten-free peanut butter chocolate chip cookies

Easy pleasy vegan gluten-free peanut butter chocolate chip cookies

INGREDIENTS:

  • 3/4 c.  Maple, Agave, Brown Rice Syrup, or Honey (I read somewhere that honey inhibits protein absorption in vegans.  It scarred me.)
  • 2 tsp. Vanilla extract
  • 3/4 tsp. Salt
  • 1 1/2 c. Peanut Butter (Organic or natural without partially hydrogenated oils!)
  • 1/4 c. Oil
  • 1 c.  Whole wheat flour (I used rice flour to make it gluten-free.)
  • 1 c.  Oat flour (Again, I went gluten-free and used a really good gluten-free pancake & waffle mix by Cherrybrook Kitchen.)
  • Optional chocolate or carob chipsGluten-free dreams

DIRECTIONS:

Preheat oven to 350F.  Mix all ingredients together in a bowl.  Form dough balls with your hands that are a little smaller than a golf ball.  But really, you can make the cookies whatever size you want as these won’t spread.  Place balls of dough on an oiled cookie sheet or parchment paper.  Smash each ball with a fork.  Bake for about 15 minutes, more or less.  Yum!

Have you seen these blogs?

Posted by guest blogger Molly Laurel

Word of caution: I read these blogs everyday, and soon you will too!

www.soulemama.com
A crafty mother of four living in Maine.  She will inspire you through her beautiful pictures, her creative children and her plethora of craft projects.

www.smittenkitchen.com
Woman with tiny New York kitchen still makes the most beautiful food you have ever seen.

www.101cookbooks.com
Healthy recipes that will help you feel like a million bucks.  I feel healthier just looking at her pictures.