herbivore whore

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!

Enjoy a Hot Cup of Cocoa

What you need:
Chocolate Cupcake
Chocolate Cream Cheese Frosting
Marshmallows
Cup or Mug

Chocolate Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Directions:
1) Whisk soy milk and vinegar together and set aside to curdle.
2) Add sugar, oil, and vanilla extract into soy milk mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 3/4 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Chocolate Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp of cocoa powder
1 tsp vanilla extract
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Add vanilla and cocoa powder.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!

Build a Gingerbread House

What you need:
Gingerbread Cupcake
Cream Cheese Frosting
Textured Graham Crackers
Bite Size Candies to Adorn Houses
Grape Stems for Trees

Gingerbread Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 tsps ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
Directions:
1) Combine dry ingredients together in a bowl.
2) Combine wet ingredients together in another bowl.
3) Add dry mixture to wet mixture.
4) Pour combined mixture about 2/3 of the way into cupcake liners.
5) Bake for 19 to 22 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Mix until smooth and creamy.
4) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!

Spike the Soy Nog

What you need:
Soy Nog Cupcake 
Cream Cheese Frosting
Cinnamon Powder
Cinnamon Stick
Wide Mouth Wine Glass

Soy Nog Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy nog
1/4 cup rum (option for adults)
1 tbsp apple cider vinegar
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sugar
1 1/3 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Directions:
1) Whisk soy nog and vinegar together and set aside to curdle.
2) Add oil, vanilla extract (and rum) into soy nog mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 2/3 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp soy nog (optional)
1 tbsp rum (option for adults)
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches. 
3) Add soy nog and/or rum if desired.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

Sweet Marble Millet Cake.  This cake is gluten free, soy free, nut free, vegan, AND good.  (Though you can’t tell from a photograph).  Feast with your eyes unless you were lucky enough to have one.      

Sweet Marble Millet Cake

Ingredients: 

1 c rice flour

1 1/4 c corn starch

1 1/2 c gluten-free all purpose flour (like Bob’s Red Mill)

1 c millet flour

2 c granulated sugar

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

2 c rice milk

1 tsp brown rice syrup

2 tbsp egg replacer mixed with 1/2 c warm water

1/4 c applesauce

2/3 c canola or sunflower oil

2 tbsp vinegar

1 tbsp vanilla extract

1/4 c unsweetened cocoa powder

1 tbsp water

Directions: 

-Preheat oven to 350 degree F.

-Sift all dry ingredients (from rice flour to baking soda).  Prepare wet ingredients.  Add to dry mixture.  Mix on low for 30 seconds, scrape the sides and bottom of the bowl with a spatula, then mix for an additional 2 minutes on medium.

-Pour 2/3 of the batter into the prepared cupcake tin.  Do not smooth it out, empty space will actually help with the swirling.

-Add cocoa powder and water to the remaining batter.  Stir until blended.  Pour the chocolate batter into the cupcake tin, filling in any holes in the vanilla batter.  Use a knife to swirl the chocolate and vanilla together.  

-Bake 20 minutes.

Frosting optional.  

Soynog Whoopies with Cinnamon-Chocolate Cream Cheese topped with Chocolate Drizzle

I created this unique recipe to submit for the 2011 VegNews Holiday Cookie Contest and the Made Just Right by Earth Balance Contest.  I hope I win!  

Makes about 10 medium sized pies
 
 
Soynog Whoopie
1 cup soynog
1 tsp apple cider vinegar
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup vegan margarine
3/4 cup granulated sugar
2 tbsp vegan yogurt
1 tsp vanilla extract

In a small bowl, whisk together the soynog and vinegar. This will curdle into a buttermilk.
In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a mixer or large bowl, cream together the margarine and sugar till smooth.
Add the vanilla to the curdled soynog. Stir. Beginning with the wet ingredients, alternately add them with the dry ingredients into your mixer or bowl. Stir until fully combined. Add the soy yogurt and mix till smooth, but don’t overmix.
Drop big spoonfuls of the dough onto the baking sheets, with ample space in between. Bake for roughly 15 minutes at 350 Degrees.  Cool on baking racks.  Wait till completely cool before frosting.

Cinnamon-Chocolate Cream Cheese Frosting
2 cups powdered sugar
1 cup vegetable shortening
1/4 cup margarine
1/2 cup vegan cream cheese
1 tbsp ground cinnamon
1/4 cup cocoa

In a large bowl or a mixer, beat the sugar, shortening, margarine and cream cheese together.
Whip for a couple of minutes to create a fluffier texture.  Add cinnamon and cocoa.
Using a large spoon or a pastry bag, drop a large amount of frosting onto one cookie and press another cookie gently on top. Repeat with all cookies.

Chocolate Drizzle
1/4 cup soy milk
1/4 cup agave
1 cup chocolate chips

Heat soy milk in a saucepan until boiling.
Turn the heat down low, add the agave and chocolate and whisk until smooth and shiny.
Using a pastry bag, drizzle on top of assembled whoopies.  Enjoy!

7x7’s Dec 2011/Jan 2012 issue featured an article called“Is That Squash in My Cake?” by Sophia Lorenzi and I was inspired to make my own savory cupcake - Tomato Basil Cupcake.  I received a lot of skepticism at first, but my taste testers all agreed that it was surprisingly good.    

Tomato Basil Cupcakes

Tomato Basil Soup -

Boil 2-3 tomatoes and a handful of chopped basil in vegetable broth until thick.

Tomato Basil Cupcake - 

Ingredients:

1 1/2 c of tomato soup

3/4 stick of soy butter or vegetable margarine

3/4 c of sugar

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp cinnamon

1 1/4 c all purpose flour

1/4 c dry egg replacer

1/2 c soy milk

1/2 tsp vanilla

Directions: 

-Add all dry ingredients and spices to a mixing bowl.

-Add soy butter or vegetable margarine and mix.  

-In separate bowl, mix all wet ingredients including tomato soup and whisk.  

-Slowly add wet ingredients to dry ingredients.  Mix well until all ingredients are incorporated and cake mix is fairly smooth.

-Pour into liners and bake at 350 degrees F for 15-20 mins.

Cream Cheese Frosting

Ingredients:

1/2 stick of margarine

6 tbsp shortening

1/2 an 8 oz pkg of tofu cream cheese

1/2 c powdered sugar

Directions: 

Cream butters and tofu (o cream cheese together in a mixing bowl.  Sift powdered sugar in to mixture and whip until fluffy.

Garnish with a fresh basil leaf.  

“Leftover Apple Bar” made with leftover apple pulp from juicing apples and leftover icing since I made too much last time.  Was testing out Ateco tip #2 to ice a lattice-pattern and left a nice message for my best man friend John.  

Leftover Apple Bar

Ingredients:

2 c flour

3 tsp baking powder

1/2 tsp salt

1 tbsp ground cinnamon

1/2 c agave

1/3 c vegetable oil

1 banana

1 to 1 1/2 c apple pulp

1 to 1 1/2 c apple sauce

Directions: 

-Preheat oven to 400 degrees F.

-Grease bottoms of 12 muffin tins.

-In a medium bowl, combine dry ingredients.

-In another bowl, combine wet ingredients.  

-Add wet to dry.

-Fill baking tins about 2/3 of the way.  

-Bake for 18-20 minutes.

Buttercream Frosting (leftover from last baking session)

Ingredients: 

1/4 c shortening

1/4 c margarine

1 3/4  c confectioners’ sugar

3/4 tsp vanilla extract

2 tbsp non-dairy milk

Directions: 

-Beat shortening and margarine together until fluffy.  Add sugar and beat for 3 more minutes  Add vanilla and non-dairy milk and beat for another 5-7 minutes.

Sexy chocolate and vanilla cupcakes both topped with hot red goodness for Kate’s Pole Jam.  Wish I had some pole sticks for a finishing touch though.    

Chocolate Cupcake

Makes 12 cupcakes

Ingredients:

1 c non-dairy milk

1 tsp apple cider vinegar

3/4 c sugar

1/3 c canola oil

1 1/2 tsp vanilla 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 non-dairy 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.  

Vanilla Cupcakes

Makes 12 cupcakes

Ingredients: 

1 c non-dairy 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 vanilla extract

Directions: 

-Whisk non-dairy 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 vanilla, beat.  Alternately add dry and wet ingredients and beat till smooth.

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

Buttercream Frosting 

Ingredients: 

1/4 c shortening

1/4 c margarine

1 3/4  c confectioners’ sugar

3/4 tsp vanilla extract

2 tbsp non-dairy milk

Directions: 

-Beat shortening and margarine together until fluffy.  Add sugar and beat for 3 more minutes  Add vanilla and non-dairy milk and beat for another 5-7 minutes.

The frosting on the Vanilla Cupcake pictured has food coloring added.  You can use any natural store-bought food coloring, juiced berries or beets to get desired color.  

Top with sliced fruit or chocolate and voila!