• 23rd November
    2012
  • 23
What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   
First, make a Basic Pie Crust
Ingredients:
2 cups of flour
1 tsp salt
1/4 cup cold water
3/4 cup vegetable shortening
Directions:
1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.
2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.
3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.
Next, the Pumpkin Pie Filling
Ingredients:
15-oz of pureed pumpkin
1 cup plain nondairy milk (I used almond)
3/4 cup sugar
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp salt
Directions:
1) Preheat oven to 350 degrees.
2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.
3) Pour into unbaked pie crust and bake for 60 min.  
4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.
And don’t forget the Whipped Topping
Ingredients:
1 can of full-fat coconut milk
1/3 cup powdered sugar
Directions:
1) Chill coconut milk in refridgerator from 4-12 hours.
2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.
3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.
4) Whisk until smooth and refrigerate up to 4 hours before serving.  
Happy Thanksgiving Everyone!  

What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   

First, make a Basic Pie Crust

Ingredients:

2 cups of flour

1 tsp salt

1/4 cup cold water

3/4 cup vegetable shortening

Directions:

1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.

2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.

3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.

Next, the Pumpkin Pie Filling

Ingredients:

15-oz of pureed pumpkin

1 cup plain nondairy milk (I used almond)

3/4 cup sugar

3 tbsp cornstarch

1 tsp cinnamon

1/2 tsp salt

Directions:

1) Preheat oven to 350 degrees.

2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.

3) Pour into unbaked pie crust and bake for 60 min.  

4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.

And don’t forget the Whipped Topping

Ingredients:

1 can of full-fat coconut milk

1/3 cup powdered sugar

Directions:

1) Chill coconut milk in refridgerator from 4-12 hours.

2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.

3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.

4) Whisk until smooth and refrigerate up to 4 hours before serving.  

Happy Thanksgiving Everyone!  

  • 16th September
    2012
  • 16
Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         
Strawberry Muffins with a Side of Creme
Makes 12 muffins
Ingredients
1 1/2 c gluten-free flour
1/4 c sugar
1/4 c brown rice syrup
1 tsp baking powder
1 tsp baking soda
3/4 c non-dairy milk (I used chocolate coconut milk ***)
1/3 c canola oil
1 tsp vanilla
1 c fresh strawberries (chopped)
Directions
1) Preheat oven to 375 degrees F.  Grease muffin tins.
2) In a large bowl, mix dry ingredients.
3) Add wet ingredients to dry mixture.  Be careful not to overmix.
4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.
5) Spoon the batter into greased muffin tins.  
6) Bake 15 min.
7) Cool and serve with a side of creme!
***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         

Strawberry Muffins with a Side of Creme

Makes 12 muffins

Ingredients

1 1/2 c gluten-free flour

1/4 c sugar

1/4 c brown rice syrup

1 tsp baking powder

1 tsp baking soda

3/4 c non-dairy milk (I used chocolate coconut milk ***)

1/3 c canola oil

1 tsp vanilla

1 c fresh strawberries (chopped)

Directions

1) Preheat oven to 375 degrees F.  Grease muffin tins.

2) In a large bowl, mix dry ingredients.

3) Add wet ingredients to dry mixture.  Be careful not to overmix.

4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.

5) Spoon the batter into greased muffin tins.  

6) Bake 15 min.

7) Cool and serve with a side of creme!

***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

  • 26th May
    2012
  • 26

It’s Cherry Picking Season!!  So my sister and I went to Maggiore Cherry Ranch in Brentwood and got a whole bucket full of them.  And since it’s also Memorial Day weekend and my best man friend is having a birthday celebration in his backyard, I decided to make a Cherry Streudel.

Ingredients:

1 defrosted puff pastry

3 tbsps sugar

1 1/2 tbsps all-purpose flour

1 pinch salt

2-3 handfuls of halved and pitted cherries

2 tbsps Earth Balance, melted

Sugar, for sanding

Directions:

1) Defrost the puff pastry according to package directions.

2) Preheat oven to 375 degrees F.

3) Combine the sugar, flour, and salt.  Toss the prepared cherries with the dry mixture.  

4) Unfold the puff pastry out flat.

5) Place the cherries in a line down the center.

6) Fold the dough over and tuck in the ends.

7) Brush the streudel with melted margarine and sand generously with sugar.

8) Using a serrated knife, make several diagonal slashes in the streudel.

9) Bake for 35 minutes until golden.  Let it cool before serving.  

*Adapted from the Apple Streudel by Vegan Yum Yum.  Really, the possibilities are endless!

  • 14th March
    2012
  • 14
To honor Pi(e) Day, I made a Chocolate Banana Cream Pie.
First, I made a Basic Flaky Pie Crust.
Ingredients:
2 c flour
1 1/2 tbsp sugar
1/2 tsp salt
1/2 c plus 2 tbsp earth balance
2 tbsp vegetable oil
3 tbsp cold water
Directions: 
-Combine flour, sugar and salt in a large bowl.  Cut earth balance into it until crumbly.
-In a separate bowl, whisk oil and water, then add flour mixture, mixing just until the dough forms.  
-Cover the dough with plastic wrap and chill for 30 minutes.
-Roll out onto a lightly floured surface to about 1/4 inch thickness or just press gently into a pie pan.
-Bake @ 350 degree F for about 5-10 minutes until golden brown.
*Alteration: You can make a graham cracker crust or buy a ready made crust as well.  (I chose to make one as this was a last minute decision and it’s raining and I didn’t want to go to the store.)
Then added the Chocolate Banana Cream Filling
Ingredients:
1 box silken tofu
2 bananas
1 c melted dark chocolate
1 tbsp cornstarch mixed with 1 1/2 tsp soy milk
3 tbsp agave
Directions:
-In a blender, add tofu and mix until creamy.
-Add bananas.
-Melt chocolate on stovetop over very low heat or in a double boiler.
-Add chocolate, then add cornstarch and agave to blender.
-Pour into prepared pie crust and refridgerate till formed.  Overnight suggested.
You can decorate with sliced bananas or dollop of soy whip.  
 Happy 3.14………………..!!!

To honor Pi(e) Day, I made a Chocolate Banana Cream Pie.

First, I made a Basic Flaky Pie Crust.

Ingredients:

2 c flour

1 1/2 tbsp sugar

1/2 tsp salt

1/2 c plus 2 tbsp earth balance

2 tbsp vegetable oil

3 tbsp cold water

Directions: 

-Combine flour, sugar and salt in a large bowl.  Cut earth balance into it until crumbly.

-In a separate bowl, whisk oil and water, then add flour mixture, mixing just until the dough forms.  

-Cover the dough with plastic wrap and chill for 30 minutes.

-Roll out onto a lightly floured surface to about 1/4 inch thickness or just press gently into a pie pan.

-Bake @ 350 degree F for about 5-10 minutes until golden brown.

*Alteration: You can make a graham cracker crust or buy a ready made crust as well.  (I chose to make one as this was a last minute decision and it’s raining and I didn’t want to go to the store.)

Then added the Chocolate Banana Cream Filling

Ingredients:

1 box silken tofu

2 bananas

1 c melted dark chocolate

1 tbsp cornstarch mixed with 1 1/2 tsp soy milk

3 tbsp agave

Directions:

-In a blender, add tofu and mix until creamy.

-Add bananas.

-Melt chocolate on stovetop over very low heat or in a double boiler.

-Add chocolate, then add cornstarch and agave to blender.

-Pour into prepared pie crust and refridgerate till formed.  Overnight suggested.

You can decorate with sliced bananas or dollop of soy whip.  

 Happy 3.14………………..!!!

  • 10th March
    2012
  • 10
I have an obsession with Pegacorns.
This cookie was frosted purple with blackberries. 
And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):
Sugar Cookies with Naturally Colored Icing
Sugar Cookies
Makes about 3 dozen cookies
Ingredients:
2 1/3 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup margarine
1/2 cup vegetable shortening
1 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract or other flavor extract
1/4 cup almond milk or other non-dairy milk
Directions:
1) In a large mixing bowl, mix dry ingredients together.
2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  
3) Add dry ingredients to wet mixture in parts until it forms a soft dough.
4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.
5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  
6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.
7) Remove from oven, cool, and frost with icing.
Naturally Colored Icing      
Ingredients:
4 cups powdered sugar
4 tbsp almond milk or other non-dairy milk
1/2 tsp vanilla extract or other flavor extract
For Natural Food Coloring: 
Pink = juiced beets
Green = matcha green tea powder
Yellow = turmeric
Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  
Directions: 
1) Combine the ingredients until it comes together to form a glaze. 
2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 
3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  
4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.
Enjoy!

I have an obsession with Pegacorns.

This cookie was frosted purple with blackberries. 

And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):

Sugar Cookies with Naturally Colored Icing

Sugar Cookies

Makes about 3 dozen cookies

Ingredients:

2 1/3 cups all-purpose flour

2 tbsp cornstarch

1/4 tsp salt

1/4 tsp baking powder

1/2 cup margarine

1/2 cup vegetable shortening

1 cup sugar

2 tsp vanilla extract

1/2 tsp almond extract or other flavor extract

1/4 cup almond milk or other non-dairy milk

Directions:

1) In a large mixing bowl, mix dry ingredients together.

2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  

3) Add dry ingredients to wet mixture in parts until it forms a soft dough.

4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.

5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  

6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.

7) Remove from oven, cool, and frost with icing.

Naturally Colored Icing      

Ingredients:

4 cups powdered sugar

4 tbsp almond milk or other non-dairy milk

1/2 tsp vanilla extract or other flavor extract

For Natural Food Coloring: 

Pink = juiced beets

Green = matcha green tea powder

Yellow = turmeric

Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  

Directions: 

1) Combine the ingredients until it comes together to form a glaze. 

2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 

3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  

4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.

Enjoy!

  • 13th February
    2012
  • 13

It’s Girl Scout Cookie Season!  As wholesome as these girls are, their cookies are not.  They have ingredients like partially hydrogenated fats and corn syrup and are not Herbivore whore-friendly.  So I made my own.  These are gluten free too thanks to Bob’s Red Mill Gluten-Free All Purpose Flour and I double checked everything else I put into the recipe to make sure it was all kosher.  I also attempted to make Trefoils, but I “foiled” them.  I think they are harder to make right gluten-free.  So here are Samoas and Thin Mints.    

Samoas

Shortbread Cookies 

1/2 c soy-free Earth Balance

1 tbsp milk alternative

1/4 c sugar

1/2 tsp vanilla extract

1 to 1 1/4 c gluten-free flour

1/8 tsp baking powder

1/8 tsp salt

Directions: 

-In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla until creamy.

-Add 1 cup of the flour, the baking powder, and the salt then mix until well combined.

-Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.

-Roll or pat the dough out on a floured surface until it is 1/8 to 1/4 inch thick.  

- Using a large cap and a smaller cap or round cookie cutters, cut the cookie dough to create a donut shape on the baking mat.  

-Bake the cookies for for 5-10 minutes depending on the size of your cookies until just golden brown on the edges.  Let cool.

Chocolate Sauce

1 c chocolate chips

milk alternative

Directions: 

-Melt chocolate chips and milk alternative over low heat until creamy.  

-Dip bottoms of shortbread and let cool.  

Caramel Topping

1 c coconut milk

2/3 c packed brown sugar

1/4 tsp salt

1/2 tsp vanilla extract

Directions:

-Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil.  Reduce the heat to medium-low and let simmer for 10 minutes until it is thick like a caramel sauce.  

-Remove from heat and stir in vanilla.

-Dip tops of shortbread and lay flat on parchment paper.   

Toasted Coconut

2 c raw, unsweetened coconut

Directions: 

-Spread coconut out on a a parchment lined cookie sheet and bake at 350 degrees for 5 minutes till golden brown.  Make sure to stir halfway through.

-Sprinkle on top of Caramel Topping.  Let it cool.  

Chocolate Drizzle

Spoon remaining chocolate sauce into a frosting bag and pipe lines across shortbread cookies. 




Thin Mints

Makes 65 cookies

Cookies 

1 1/4 c gluten-free flour

1 c sugar

1/2 c cocoa powder

1/4 tsp salt

1/4 tsp baking soda

3/4 c margarine

3 tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp peppermint extract

Chocolate Coating

(Double if you are baking off all of the dough.)

2 cups chocolate chips

1 tbsp margarine

1/2 tsp peppermint extract

Directions:

To make cookies - 

-Combine flour, sugar, cocoa powder, salt, and baking soda until combined.  

-Add margarine, milk, vanilla, and mint extract.  Blend.

-Knead it with your hands until it comes together and the flour is incorporated.

-Chill for 1 hour.

-Preheat the oven to 350 degrees F.

-Line 2 large baking sheets with parchment paper.  

-Remove dough from refrigerator and roll a tsp of cookie dough into a ball and place onto prepared baking sheet, leaving 3 inches between each ball. 

-Flatten until 1/4 inch thick and bake for 5-8 minutes.  Let cool.

To make chocolate coating -

-Melt chocolate chips and margarine until smooth.

-Stir in mint extract and mix until smooth. 

-Dip completely cooled cookies into chocolate and remove with a fork, gently scraping off excess chocolate using the side of the bowl or spread a thin layer of the chocolate on top of the cookies.

-Place cookies on a parchment-lined plate and refrigerate until coating sets.

-Keep chilled until serving.  


  • 28th January
    2012
  • 28
"Hey!  You made these before!"  (See Jan 11, 2012 post.)   Oh wait, these are chocolate.  Chocolate Almond Cupcakes with Almond Butter Buttercream.  I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.  

Chocolate Almond Cupcake
Makes 12 cupcakes
Ingredients:
1 c almond milk
1 tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1 1/2 tsp almond extract
1 c all-purpose flour
1/3 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Directions: 
-Whisk almond milk and vinegar together and set aside to curdle.
-Add sugar, oil, and extracts, then beat.
-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  Add to wet mixture and beat till smooth.  
-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.  

Almond Butter Buttercream
Ingredients: 
1/4 c shortening
1/4 c cream cheese, softened
2 c confectioners’ sugar
Almond butter to taste
Directions:
-Cream together shortening and cream cheese.
-Add confectioners’ sugar in 1/2 cup batches.
-Add almond butter to taste.
-Mix until creamy and smooth.
-Frost on top of cooled cupcakes!   

"Hey!  You made these before!"  (See Jan 11, 2012 post.)   Oh wait, these are chocolate.  Chocolate Almond Cupcakes with Almond Butter Buttercream.  I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.  

Chocolate Almond Cupcake

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

3/4 c sugar

1/3 c canola oil

1 1/2 tsp almond extract

1 c all-purpose flour

1/3 c cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions: 

-Whisk almond milk and vinegar together and set aside to curdle.

-Add sugar, oil, and extracts, then beat.

-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  Add to wet mixture and beat till smooth.  

-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.  


Almond Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!   

  • 22nd January
    2012
  • 22
Almond Cookies for Chinese New Year.  Traditionally, lard is used, but I used vegetable shortening.  I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.
Chinese Almond Cookies 
Makes 24 cookies
Ingredients:
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c melted Earth Balance
1/2 c vegetable shortening
3/4 c granulated sugar
1 tbsp non-dairy yogurt
2 1/2 tsp almond extract
24 blanched almonds
melted apricot jelly for glaze
Directions:
-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.   
-In a large bowl, combine the flour, baking powder, baking soda, and salt.
-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.
-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.  
-Add the wet mixture to the flour mixture and mix well.
-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long.  Wrap and refrigerate for 1 hour (or freeze for 10 mintues).  This is so that the dough will be easier to work with and mold.
-Preheat the oven to 325 degrees F.
-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.
-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.
-Place an almond in the center of each cookie and press down lightly.
-Repeat with the the remaining dough.  Brush each cookie lightly with beaten apricot jelly before baking.
-Bake for 15-18 minutes, until golden brown.
-Let cool on a a wire rack, then serve with a cup of tea and enjoy!

Almond Cookies for Chinese New Year.  Traditionally, lard is used, but I used vegetable shortening.  I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.

Chinese Almond Cookies 

Makes 24 cookies

Ingredients:

2 c all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 c melted Earth Balance

1/2 c vegetable shortening

3/4 c granulated sugar

1 tbsp non-dairy yogurt

2 1/2 tsp almond extract

24 blanched almonds

melted apricot jelly for glaze

Directions:

-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.   

-In a large bowl, combine the flour, baking powder, baking soda, and salt.

-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.

-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.  

-Add the wet mixture to the flour mixture and mix well.

-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long.  Wrap and refrigerate for 1 hour (or freeze for 10 mintues).  This is so that the dough will be easier to work with and mold.

-Preheat the oven to 325 degrees F.

-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.

-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.

-Place an almond in the center of each cookie and press down lightly.

-Repeat with the the remaining dough.  Brush each cookie lightly with beaten apricot jelly before baking.

-Bake for 15-18 minutes, until golden brown.

-Let cool on a a wire rack, then serve with a cup of tea and enjoy!

  • 10th January
    2012
  • 10
I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.  
Almond Cupcakes
Makes 12 cupcakes
Ingredients:
1 c almond milk
1 tsp apple cider vinegar
1 1/4 c flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c margarine or 1/3 c canola oil
3/4 c sugar
2 1/4 tsp almond extract
Directions: 
-Whisk almond milk and vinegar together and set aside to curdle.  
-Sift together flour, cornstarch, baking powder, baking soda, and salt. 
-Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth.
-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  

Almond Butter Buttercream
Ingredients: 
1/4 c shortening
1/4 c cream cheese, softened
2 c confectioners’ sugar
Almond butter to taste
Directions:
-Cream together shortening and cream cheese.
-Add confectioners’ sugar in 1/2 cup batches.
-Add almond butter to taste.
-Mix until creamy and smooth.
-Frost on top of cooled cupcakes!

I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.  

Almond Cupcakes

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

1 1/4 c flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c margarine or 1/3 c canola oil

3/4 c sugar

2 1/4 tsp almond extract

Directions: 

-Whisk almond milk and vinegar together and set aside to curdle.  

-Sift together flour, cornstarch, baking powder, baking soda, and salt. 

-Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth.

-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  


Almond Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!



  • 7th January
    2012
  • 07
Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday.  I decorated the cake with raspberry flowers, mint leaves and almond butterflies.  First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat).  I think it turned out decent in taste and presentation…  What do you think?  Happy Birthday Rida!    

Lemon Raspberry Cake
Ingredients:
for the cake (make 2 for 2 layer cake):
1 c plain soy yogurt
1 c sugar
1/2 c vegetable oil
1 tsp vanilla
2 lemons, zest and juice
1 1/2 c flour
2 tsp baking powder
for the filling:
1/2 c coconut oil or shortening, softened
1/2 c margarine, softened
3 1/2 c powdered sugar
1 1/2 tsp vanilla
2-3 tbsp raspberry jam
2 tsp lemon juice
1 tsp cornstarch
for the frosting:
filling with more vegan cream cheese, shortening

Directions:
To make the cake: 
-Zest the outside of 2 lemons.
-Squeeze the juice into a small cup.
-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.
-Add the zest and 2-3 tbsp of lemon juice.
-Preheat oven to 350 degrees F.
-Oil a spring form cake pan.
-Mix the flour and baking powder together and add to the liquid mixture.
-Gently mix together, be careful to not over mix.
-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.
-Make 2 if you are making a 2 layer cake.
To make the filling: 
-Take 3 tbsp raspberry jam, place in a sauce pan and heat.
-Liquify the cornstarch with a bit of water and add to the raspberry jam.
-Stir until it becomes clear and thick.
-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.  
-Add the powdered sugar alternated with the raspberry sauce and vanilla.
-Beat to a smooth and even consistency.
To assemble the cake:
-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.    
-Place the top half of the cake on top.
-Trim sides and top to desired shape.   
-Frost entire cake.
-Decorate with raspberries, mint leaves and butterfly almonds.  

Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday.  I decorated the cake with raspberry flowers, mint leaves and almond butterflies.  First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat).  I think it turned out decent in taste and presentation…  What do you think?  Happy Birthday Rida!    

Lemon Raspberry Cake

Ingredients:

for the cake (make 2 for 2 layer cake):

1 c plain soy yogurt

1 c sugar

1/2 c vegetable oil

1 tsp vanilla

2 lemons, zest and juice

1 1/2 c flour

2 tsp baking powder

for the filling:

1/2 c coconut oil or shortening, softened

1/2 c margarine, softened

3 1/2 c powdered sugar

1 1/2 tsp vanilla

2-3 tbsp raspberry jam

2 tsp lemon juice

1 tsp cornstarch

for the frosting:

filling with more vegan cream cheese, shortening

Directions:

To make the cake: 

-Zest the outside of 2 lemons.

-Squeeze the juice into a small cup.

-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.

-Add the zest and 2-3 tbsp of lemon juice.

-Preheat oven to 350 degrees F.

-Oil a spring form cake pan.

-Mix the flour and baking powder together and add to the liquid mixture.

-Gently mix together, be careful to not over mix.

-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.

-Make 2 if you are making a 2 layer cake.

To make the filling: 

-Take 3 tbsp raspberry jam, place in a sauce pan and heat.

-Liquify the cornstarch with a bit of water and add to the raspberry jam.

-Stir until it becomes clear and thick.

-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.  

-Add the powdered sugar alternated with the raspberry sauce and vanilla.

-Beat to a smooth and even consistency.

To assemble the cake:

-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.    

-Place the top half of the cake on top.

-Trim sides and top to desired shape.   

-Frost entire cake.

-Decorate with raspberries, mint leaves and butterfly almonds.