Vegan and Gluten Free Twinkies

OMG!  Are you going crazy right now?  I was over the moon when Julie Hasson of Julie's Original's baking mixes posted this recipe on her site earlier this month.  She uses her White Cake mix and the frosting recipe below (switching out lemon with vanilla) to fill the cakes.

Check out her full post for the recipe and all the details here.  You're welcome!

Julie’s Fluffy Lemon Buttercream

Makes about 2 1/2 cups

1 cup organic palm shortening, room temperature
3 cups powdered sugar
1/4 cup plain soymilk or almond milk
1 tsp pure lemon oil, or to taste (or in place of the lemon oil use: vanilla, almond, orange or lemon extract)
Small drop of yellow or pink food coloring, optional, if desired
In the bowl of a stand mixer fitted with the whisk attachment, combine the shortening, confectioner’s sugar, soymilk, and lemon oil.

With mixer on low, slowly whip ingredients until blended and the confectioner’s sugar is incorporated. Stop machine and scrape sides of bowl with a spatula. If desired, add a timy drop of yellow food coloring. Whip the frosting mixture on high speed for several minutes, until it’s super fluffy and has the texture of mousse. Depending on your mixer, it may take 5 minutes.

With the back of a spoon or an off-set spatula, spread the frosting over the completely cooled cake.

Recipe adapted from 150 Cupcake Recipes, by Julie Hasson, 2012, Robert Rose

Vegan and Gluten-Free Vanilla Raspberry Cupcakes

I am really having fun with Julie's Original baking mixes - my answer to vegan and gluten-free dessert!  I was experimenting with Julie's White Cake Mix last week and decided to whip up a batch of cupcakes.  They are super quick and easy since they use semi-homemade ingredients.  This is my kind of baking!  My daughter, cupcake baker extraordinaire, gave them a thumbs up.  Let me know what you think!

Vegan and Gluten-Free Vanilla Raspberry Cupcakes
Makes 18

Ingredients:
1 package of Julie's Original White Cake Mix
1 cup of raspberry jam or preserves
1 cup of powdered sugar
18 fresh raspberries

Directions:
1. Preheat oven to 350 degrees.  Fill cupcake pan with liners.

2. Prepare cake batter according to the directions on the package, using vanilla for the flavoring.  Spoon batter into each liner, about 1/2-2/3 full.  Bake for approximately 20-30 minutes, depending on your oven (mine took 25 minutes).

3.  Let cupcakes cool completely.  Using a melon baller, scoop out a well in the middle of each cake.

4. Spoon raspberry jam into the well of each cupcake.  

5. Using a sifter, sprinkle powdered sugar over each cupcake until fully coated.  

6. On each cupcake, place a fresh raspberry over the hole made from making the well. Before serving, slightly reheat in the oven or microwave just until cake and filling are warm (2o seconds in the microwave).

Enjoy!

Vegan and Gluten-Free Candy Cane Cupcakes

My daughter and I have been baking together a lot this past month.  She loves to make cupcakes, and between Hanukkah and Christmas, we decided to make a few holiday themed treats to match the season.  For Hanukkah last month, we made these "jellydoughnut" cupcakes that were so good.  Jelly doughnuts (sufganiyot) are traditionally served at Hanukkah so these cupcakes were the perfect dessert for the holiday.

For Christmas, my daughter wants to use candy canes, so I found this recipe that looks fantastic.  

Chocolate Candy Cane Cupcakes ~ Vegan & Gluten Free

Makes 9 cupcakes

Cupcake Ingredients:


1 cup vegan sugar


3/4 cup melted vegan margarine


1/2 cup sorghum flour

1/2 cup cocoa powder


1/4 cup potato starch


1/4 cup cornstarch


1 tsp xanthan


1 tsp baking powder


1/2 tsp salt


1/2 cup non dairy milk


3 tbsp vinegar


1/4 cup crushed candy cane bits


Frosting Ingredients:


1/2 cup vegan margarine, cold


1 tsp peppermint extract


2 cups vegan confectioner’s sugar


1 tbsp non dairy milk


Directions:


Preheat oven to 350 °F and line 9 standard muffin cups with paper liners or lightly grease and flour your pan.


In large mixing bowl, combine sugar and melted margarine together until smooth.


In separate, smaller bowl, combine sorghum flour, cocoa powder, potato starch, cornstarch, xanthan gum, baking powder, and salt.   Slowly incorporate flour mix into sugar mixture along with the non dairy milk, alternating between additions.

Stir in vinegar, one tablespoon at a time.
Drop a little less than 1/4 cup batter into each cupcake cup until all batter is used. The batter is very sticky, so be prepared to use a spoon to help get it in the cups evenly.

Bake in preheated oven for 25 minutes, or until knife inserted into center comes out clean.
Wait until cupcakes have cooled and then make your frosting.


To make frosting, simply cream margarine and peppermint extract until smooth. Next, add in confectioner’s sugar slowly until all is incorporated. Mix on highest setting possible until creamy. Add in 1 tbsp non dairy milk and whip until fluffy. Add in food coloring if desired.  Top with crushed candy cane pieces.
Store in covered container inside fridge to keep fresh.

3 Cute Vegan Halloween Family Treats

Every Halloween, I host a family get-together at my house so the grandparents can see the kids dressed up before they go trick or treating.  Before dinner and dressing up, we make some kind of fun treat to enjoy after trick or treating.  The kids love making candy apples each year, but I recently found some new recipes that I am excited to try out this year.  We may be making treats all week long!  

Candy Corn Cupcakes

Recipe adapted from October 2013 issue of Family Fun and online at Parents.com (click here)

Ingredients:

Vegan vanilla cupcake recipe (I am using my favorite for Vegan Cupcakes Take Over The World)

Yellow food coloring

Red coloring

Vegan coconut whipped cream (I like this recipe.)

Candy corn pieces - I making homemade candy corns from Chocolate Covered Katie's recipe

Directions:

1. Line two muffin tins with paper liners.  Prepare a batch of vanilla cupcake batter, then evenly divide between two bowls.  Stir 8 drops of yellow food coloring into one of the bowls.  Stir 34 drops of yellow and 31 drops of red food coloring (a scant 1/2 teaspoon each) into the other bowl. 

2. Evenly distribute the yellow batter among the wells (a heaping tablespoon per cup), then top with a layer of orange batter, making sure to cover the yellow layer completely. 

3. Bake the cupcakes according to your recipe's directions and let them cool.

4.  Just before serving, use a mixer set on medium to whip heavy cream with sugar and vanilla extract until stiff.  Use a pastry bag with a star tip or a sandwich bag with a corner snipped off to pipe a dollop of whipped cream onto each cupcake, then add a candy corn.

Candy Corn Marshmallow People

Recipe adapted from http://kneadtocook.com

Ingredients:

1 bag of vegan marshmallows (I like Dandies)

8 ounces of vegan white chocolate 

Vegetable oil

Yellow food coloring

Orange food coloring

Black gel icing tube

Directions:

1. In a double boiler, melt your chocolate and add a splash (1/2 tsp or so) of vegetable oil to help the chocolate not to seize up.  Once completely melted, pour half into one bowl and half into another.  Add food coloring to one bowl and then the other color to the other bowl.  Give a good stir so the dye is throughout.

2. Dip your marshmallow in the orange first about 1/3 of the way up and then set on some parchment paper.  Proceed throughout the marshmallows doing the orange.  The repeat, only lower with the yellow.  Set on parchment. 

3. Do they eyes with the gel tube.  Avoid putting too much of a dot for the eyes or they will drip.  Enjoy!

Mummy Candy Apples

Recipe via http://mightydelighty.blogspot.com.au.  These are sooooo cute!

Ingredients:

Apples (I like the mini Granny Smiths at TJ's)

Lolly Sticks

White chocolate candy melts

Candy eyeballs

Directions:

1. De-stem the apples and insert sticks.

2. Melt candy melts.

3. Drizzle chocolate over the apples in ribbons.  Do one coat and set down to dry.

4. Add another layer and adhere eyes.  Set aside to dry.

5. Continue adding layers as you'd like.

Dark Chocolate S'mores Brownies

I died and went to chocolate heaven recently when I made these s'mores brownies for a summer evening picnic.  They were a hit with veegs and non vegans.  I use Dandies marshmallows, available at Whole Foods.  This recipe is a great way to mix up two favorites - brownies and s'mores.  Click here for the recipe or see below.

Ingredients:

1 tbsp ground chia seeds or ground flax (I used flax)

1/4 cup warm water

1/2 cup organic brown sugar

1 cup unsweetened applesauce

1/3 cup unsweetened non-dairy milk

1 1/2 tsp vanilla extract

1 1/2 tsp apple cider vinegar

1 1/2 cups whole wheat flour

3/4 cups cocoa powder

1 tsp baking soda

1/2 tsp sea salt

1/2 cup vegan semi-sweet chocolate chips 

1 cup vegan marshmallows

1/2 cup crushed vegan graham crackers

Directions:

1. Preheat oven to 375 degrees and lightly grease a 9x13 inch pan.

2. In a small dish combine the flax with the warm water and set aside.

3. In a large bowl, whisk together the sugar, applesauce, milk, vanilla, and vinegar.

4. In a separate bowl, stir together the flour, cocoa powder, baking soda and sea salt.

5. Whisk the chia mixture into the wet ingredients.

6. Gradually add the dry ingredients to the wet, then stir in the chocolate chips.

7. Pour about 3/4 of the batter into your prepared pan.

8. Spread the marshmallows out over the top of the batter, then sprinkle on the crushed crackers.

9. Drop the remaining batter on top of the cookies and marshmallows, one teaspoon at a time.

10. Place in the oven and bake 16-20 minutes.  Cut the brownies into squares before they are fully cool, or they will be difficult to cut.  Cut into about 18 pieces.

Black-Bottom Peanut Butter Pie

 

I am entertaining this weekend and have been looking for a refreshing, summer-ish (because it already feels like summer in SoCal by the beach!) dessert to serve.  When I found this easy recipe that uses ice cream to make a pie, I knew I found it.  Peanut butter and chocolate are a combo made in heaven for me.  If you agree, check out the recipe below, or click here for the original recipe on VegNews' site.

Serves 8

What You Need: For the crust: Nonstick cooking spray 1-1/2 cups vegan chocolate cookie crumbs 1/4 cup vegan margarine, melted For the filling: 1 quart vegan vanilla ice cream, softened 3/4 cup peanut butter 1/4 cup chopped peanuts 1 cup chocolate shavings

What You Do: 1. For the crust, lightly coat a 9-inch pie plate with nonstick cooking spray. In a medium bowl, combine cookie crumbs and margarine until well-blended. Transfer to prepared pan and press crumb mixture onto bottom and sides. Set aside. 2. For the filling, in a large bowl, combine ice cream with peanut butter, mixing until well-blended. Spoon into prepared crust. Freeze for 4 to 6 hours or overnight. When ready to serve, let pie sit at room temperature for 5 minutes. Sprinkle chopped peanuts in center of pie and chocolate curls along outer edge.

Cooking with "Chloe's Vegan Desserts"

Chloe Coscarelli (first vegan winner of Food Network's Cupcake Wars) came out with her dessert cookbook "Chloe's Vegan Desserts" in February.  I have her first cookbook and love it.  I can't wait to have a whole book of just her desserts.  (It's on my Amazon wish list!)

Check out this video of her on Good Morning America.  She is adorable!

I love the bars she demonstrates.  That will be a fun one to make with the kids!  The truffles also look delicious - and so easy.  You can click here on the GMA site for the recipes featured in the video.

Check out Chloe if you haven't already at http://chefchloe.com.  She is one of my faves!

Nutella Rice Crispy Treats

I am bursting with excitement to make these rice crispy treats!  What is it about rice crispy treats that makes me feel like a kid?!!  This recipe is extra special because they are made with nutella (for me, there is nothing better than chocolate and hazelnut together.)

Chocolate Covered Katie created this recipe (she's a genius!).  Tonight's book club is in for a great, big treat.  Get the recipe below or click here to go directly to Katie's site.

Ingredients

• 3 cups rice crispies cereal (I used gf brown rice crispies) (95g)
• 1/2 tsp salt
• 2 1/2 tsp pure vanilla extract (10g)
• 1/2 cup plus 2 tbsp Healthy Nutella (145g) (or any chocolate-hazelnut spread)
• 1/2 cup agave or honey (115g)
• 1/4 cup cocoa powder (or chocolate protein powder) (20g)
• optional: melted chocolate for dipping

Instructions

• In a large bowl, mix all ingredients but the rice crispies. Melt, either in a microwave or on the stove, until it is a stir-able consistency. Pour over the cereal and stir well, making sure to coat all of the crispies. Line an 8x8 pan with wax or parchment paper and spread the mixture evenly into the pan. Place a sheet of wax or parchment paper on top of the mixture, and press down as firmly as you can. Really press down! Freeze for at least a 1/2 hour before slicing, then dip bottoms in melted chocolate if desired. Store in the fridge or freezer.

Silken Cocoa Chia Pudding

Are you crazy for chia seeds after reading my post two weeks ago about their benefits?  Well, go crazy with this yummy chia pudding recipe from the blog: Taste, Love and Nourish.  It is so easy and soooo good.  Click here or see below for the recipe.

Silken Cocoa Chia Pudding

1 lb. silken tofu, drained if needed
3 T. honey
3 T. unsweetened cocoa powder (see Notes)
2 T. your favorite liqueur or 1 t. vanilla extract (see Notes)
3 T. chia seeds
grated chocolate for garnish

In a blender, combine the tofu, honey, cocoa and liqueur or vanilla. Run the blender on high speed just until the ingredients are incorporated.

In a small bowl, pour the contents of the blender and add the chia seeds. Stir to combine.

Pour the pudding into serving dishes, cover with plastic wrap and refrigerate for at least one hour. Before serving, garnish with some grated chocolate!

Makes 4 servings.

Vegan Girl Scout Cookies!

The Girl Scout cookie sale may be over, but you can still get your cookie fix with these great vegan recipes!  Click here for VegNew's veeg versions of the top 3 sellers: samoas, tagalongs and thin mints and here for Chocolate Covered Katie's Samoa Girl Scout Cookie Pie!

Chocolate Raspberry Walnut Torte

Oh my, this dessert looks delicious.  Chocolate and raspberry have to be two of my favorite dessert combinations.  Adding them into a torte with walnuts seems to be pure heaven to me.  I found this recipe on Earth Balance's blog, Made Just Right.

Ingredients

• 2 cups sugar
• 1 cup Earth Balance Vegan buttery Stick
• 2 teaspoons grated orange rind
• 2 1/2 cups gluten free all purpose flour
• 1 1/4 teaspoons Xanthan Gum
• 2 cups walnuts, finely chopped
• 1 teaspoon cinnamon
• 1/4 teaspoon cloves
• 2 tablespoons cocoa
• 1 cup raspberry preserves

Directions

1. In food processor, add walnuts and pulsate until very, finely chopped almost like flour. Add buttery sticks and sugar to walnuts and pulsate until creamed.
2. Add to walnut mixture in food processor, orange rind, Xanthum Gum, cinnamon, cloves and cocoa. Pulsate until mixed.
3. To food processor mixture, add flour and pulsate until mixed.
4. Grease 10 inch spring-form pan and press half walnut dough into bottom of pan not up sides. Measure out 1 c. raspberry preserves and mix to loosen up preserves and spread it on top of the walnut dough.
5. Take remaining walnut mixture and with your hands, roll out 1/2 inch thick long ropes and press the round strips on top of raspberry preserves around the edge of pan and then arrange across the top creating a lattice. These strips do not need to be weaved. If ropes break, just pinch them together.
6. Bake for 50 minutes at 325 degrees. Cool. Before serving, run knife around the edge of pan and gently remove spring-form casing. Garnish with Confectioner sugar.

Is There Such a Thing As A Healthy Dessert?

Chocolate Covered Katie - Cookie Dough Dip

I used to be a huge dessert person.  Lucky for my waistline, going vegan curbed my sugar cravings.  Instead, I acquired a huge love of dark chocolate (used to just be anything chocolate!).  Still, I love a good vegan dessert every now and then, especially if I didn't have to bake it myself!  I tell people all the time that being vegan doesn't necessarily mean healthy.  There are all sorts of vegan desserts out there that are loaded with refined sugar and processed ingredients.  This article on satisfying a vegan sweet tooth in a healthy way was refreshing to read.  The blog, Chocolate Covered Katie, is my favorite healthy dessert blog.  Click here to read the article about her vegan cookie dough recipe, as well as some other healthy ways to satisfy your urge for sweets.