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Posts Tagged ‘Recipe’

 

I’ve been searching for the website where I saw this cashew butter recipe, but I can’t find it. I was soooo certain that it was on chocolate  covered katie’s website, but I did a search and it wasn’t there. I googled “cashew butter recipe”, and all the recipe’s I found had salt, sugar (or some kind of sweetener), and oil. The recipe I found went like this:

Ingredients:

Raw Cashews

Method:

1. Soak raw cashews overnight.

2. Drain cashews.

3. Blend cashews until smooth.

4. Stick in the fridge until you want to use it.

 

I added 1 tbsp of coconut oil to my 3/4 cup soaked raw cashews because my cashews weren’t coming together like a paste. I didn’t want salt or sugar because my intention is to use the cashew butter in place of oil or regular butter.

🙂

 

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This is the easiest cupcake recipe I’ve ever made. It’s not the best tasting, but it’s the easiest! It’s also the first Vegan cupcake I’ve ever made 🙂

I’ve been looking for recipes a lot at www.veganbaking.net. It’s a wonderful website. I found this chocolate cupcake (it originally posted as a cake) there too. Actually, I’ve been stealing a lot of “my” recipes from that website. I modified the original recipe, but not by much. The cupcake was moist and flavourful, but I thought it was too oily. I’ll try to tweak this recipe a few more times to get it the way I like.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup + 1 Tbsp  sugar (the original had whopping 1 cup of sugar!! I used vanilla sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract (or half a vanilla bean, but I think a vanilla bean would be a waste of money for this recipe)
⅓ cup vegetable oil
1 teaspoon white vinegar (or apple cider vinegar)
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 20  minutes. The cupcakes were darker on top than I would have preferred.  18 minutes would have been enough.

The cupcakes were so moist that they fell apart when we pull the wrappers off.

Look at what lighting can do! No flash on top, and flash on the bottom. Same cupcake!!

Honestly, could they get any more moist? How many times can a blogger write moist in a post?

Yum 🙂

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I’ve never been a fan of raw desserts. Actually, I’ve never had a raw dessert before. I’ve read a lot of recipes of raw desserts and I generally thought, “yuck”.  Since I’ve began eating a plant based diet, I thought I’d try this recipe out. I didn’t have hazelnuts so I substituted almond meal. It’s freaking delicious. DELICIOUS. And the best thing is that there’s minimal clean up! My husband (who is a dessert freak), and my eldest daughter (who is also a dessert freak) both really enjoyed this dessert also.

I don’t understand why desserts like this aren’t more widely available.

Ingredients:

Crust 

1 cup almond meal
¼ cup + 2 Tablespoons raw cocoa powder
4 Tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch sea salt
Filling 
2 cups raw cashews, soaked and rinsed
¼ cup + 2 Tablespoons almond butter (peanut butter works too)
½ cup coconut oil, melted
½ cup maple syrup (I had to add another 2 Tbsp because we like things sweet)
½ cup cocoa powder
½ cup water
1 teaspoon salt
I used a heart shape silicone mold. You could lightly oil a mini muffin tin pan, or use muffin cups. You could also use a baking pan that’s lined with parchment paper and cut the dessert up into squares. There are just so many options.  This recipe would fill a 9″ spring form pan or about 12 individual molds.
1) Blend all ingredients together in a food processor until it starts to come together. Press the crust into the bottom of desired pan, about ¼ inch thick. Set aside while you making the filling.
2) In a food processor or mixer blend together cashews, maple syrup, water and salt. Mix until totally smooth, scraping down the sides of the processor as necessary.
3) Add cocoa powder, almond butter and coconut oil to the cashew mixture and blend them all together, scraping down again, until mixture is uniformly combined.
4) Spoon or pipe the filling on top of the crusts. Stick the cheesecake in the freezer until solid all the way through. I stuck it in the fridge for a 1/2 hr and then popped a couple out for the family. The rest I threw in the freezer so I could pop them out and store them in a ziplock container.
4)Once frozen, remove the cheesecake from the pan.
5) Place the cheesecakes in the refrigerator to defrost about a 15 min before serving.

Sofia was waiting anxiously for me to stop taking pictures.

She couldn’t contain herself anymore…

So I let her take a bite 🙂

 

I omitted the chocolate sauce from the original recipe because I thought the dessert was sweet enough. I topped mine with almond slices

 

 

YUM!


 

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This mini had a caramel butter cream frosting. I thought the caramel flavour was overwhelming though.

Adapted from: Libbie’s Chocolate Cupcake recipe.

I have a very hard time following recipes. No matter how much I tell myself that I will, I don’t.  I very rarely (VERY RARELY) make the same recipe twice.  Maybe I have a bit of baking ADD or something.  This recipe was no different. I didn’t follow the recipe exactly. I just couldn’t.  Luckily, they turned out really well. I mean, really well. They were moist, the chocolate flavour wasn’t overwhelming (I don’t like overly chocolatey things), and it wasn’t too sweet.  I’ve made this recipe 3 times this month!

The original recipe is worth trying though. The original is less moist, but it’s still amazing.

I used a strawberry frosting I got from my friend Leah Kelly.  Her website is called White Box Cupcakes.  I’m not sure if the frosting recipe is on her site because I asked her for a frosting recipe and she emailed me the one below.

Strawberry butter cream frosting.

Vanilla bean butter cream frosting.

Chocolate Cupcakes

Ingredients:

  • 100g plain flour
  • 20g cocoa powder
  • 70g white sugar/70g splenda
  • 2 tsp baking powder
  • Pinch of salt
  • 40g unsalted butter at room temperature
  • 60ml 35% cream
  • 60 ml 2% milk
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 vanilla bean

Method:

  1. Preheat the oven to 325°F.
  2. Put sugar and vanilla bean seeds in a stand up mixer with a paddle attachment. Mix until the vanilla seeds are distributed throughout the sugar.
  3. Put flour, cocoa, baking powder, salt and butter in the mixer. Mix together until you have a sandy consistency.
  4. Whisk milk, cream, yogurt and egg  in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  5. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of turns. Do not over mix.
  6. Spoon mixture into the 12 cases and cook for 20 mins or until your cake tester (aka a toothpick) comes out clean.

Strawberry Butter-cream Frosting:

(I couldn’t stick to the original recipe here either…)
Ingredients:
  • 2 sticks (1/2 cup) of butter, at room temperature
  • 3 cups of powdered sugar
  • 1/2 a vanilla bean
  • 1/4  cup fresh very ripe strawberries

NOTE: The original used a 1/2 tsp vanilla extract, had 1/4- 1/2 chopped strawberries and said to press with paper towel to remove moisture, and had 1/2 tsp milk. I kept the strawberry juice and omitted the milk. For the vanilla bean frosting, omit the strawberry, add 1/2 tsp milk or more depending on the consistency you want.

Method:

1. Cream butter until smooth and fluffy.

2. Add in powdered sugar 1 cup at a time with the mixer on low so you don’t get a lot of powdered sugar dust spewing up in your face.  If you have a large stand up mixer, then you can add larger amounts of powdered sugar.

3. Add in vanilla extract, vanilla bean paste, or vanilla bean seeds that you scraped from the vanilla bean.

4. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go.

5. Add as much confectioner’s sugar as needed to achieve your desired consistency.

This frosting tasted a LOT better after I refrigerated it overnight.  It tasted almost like strawberry ice cream. I had to tell myself not to eat it off a spoon because, after all, it’s whipped butter with sugar, and I prefer to save my calories for bacon.

You can either use the frosting right away, keep it in the fridge, or freeze it. When you want to use it again, take it out of the fridge and beat it with an electric mixer until fluffy. If you take it out of the freezer, defrost in the fridge and then follow the above instructions.

Vanilla bean and strawberry butter cream frosting in disposable piping bags. I love my disposable piping bags!!

The strawberry butter cream was paired with the chocolate cupcakes, and the vanilla bean frosting went with a coffee cupcake.

CLOSE UP

Close up. The letters were from sugar sheets, bought at Walmart.

YUM 🙂

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My husband has been talking about these “snacks” since … forever.  He finally found me a recipe for the Criollitos here (beware, the link is in Spanish) and so I decided to make them.  I didn’t like the ones I tried while I was in Argentina, but these ones were tweaked a bit for my taste.  They’re freaking delicious.

FOR THE DOUGH

3 tsp dry active yeast (The original recipe called for 25 g of fresh yeast.)

300 ml warm water

1 teaspoon malt extract or sugar

500 g all purpose flour

1/2 tsp salt (The recipe called for 15 grams of salt (half teaspoon).  This was WAY too little. Next time I’m going to add 2tsp of salt)

For filling

160 grams of room temperature but not super soft butter

(I made this recipe on a day that was 35C outside and the butter hated me. I had to refrigerate it until it was pliable but neither hard nor soft)

50 g of all purpose flour

1.5 cups grated parmesean cheese

Instructions

1.  Dissolve yeast in warm water and sugar.

2. While you’re waiting for the yeast mixture to froth, mix all of the filling ingredients together in a separate bowl.

2. When the yeast is bubbly (around 3-5 min depending on the temperature of your house), pour it into a stand up mixer.  You can do all of this in a mixing bowl and mix everything by hand. I’m too lazy to knead my own dough.

Then add the flour and salt and mix until the dough is combined into a soft mass. Knead the dough for about 3 minutes, or until it feels cohesive, but not sticky.

3.  Cover with plastic wrap and rest in the refrigerator for 40 minutes.

4. Roll dough into a  1 inch thick rectangle.

5. Place the filling on half of the rectangle and leave a 1 inch boarder around the edges. Fold the dough in half so the filling in sandwiched between the two layers.  Roll the dough to 1/2 inch, then refrigerate for 1/2 hr.

6. Take out the mass and fold into 3 sections ( like how you would fold a letter or a bath towel), roll to 1/2 inch.  If the mass is too soft (as it was for me in the 35C weather), stick it back in the fridge for a 1/2 hr.  Otherwise, fold it in 3 again, and roll it out again.  It is these steps which are creating the layers. Stick it in the fridge for a 1/2 hr.

7. Take the mass out of the fridge and fold it into 3 sections again. Roll it to a 1/2 inch and then fork it all over. Then cut out the shapes you want, and let rest to rise for about 1 hr or until the Criollitos are about double their height. YES, that’s right!! You won’t have to stick it in the damn fridge but you have to let it sit out for an hour!  Do not skip this step.

Waiting to be cut up.

These haven’t risen yet.

I got bored with squares, rectangles and triangles 🙂

8. Bake in a 350 degree oven for 20 min.

You tired yet? It took me the whole afternoon to make these damn things, but they were worth it. I’m going to make them again next month 🙂  The recipe makes a lot of Criollitos so I stuck a whole bunch in the freezer and we snacked on the rest. You can take them out the freezer and stick them in a 400 degree oven until they’re warm and crispy, about 5 min. I think. I haven’t tried it yet.  When I do, I’ll edit this section.  Enjoy!

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