• 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………………..!!!

  • 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!   

  • 14th January
    2012
  • 14
A friend of mine is on an anti-candida diet, which means no/low sugar including carbs.  So what do you do when you have a sweet craving?  She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences.  Don’t be fooled!  These were actually quite tasty and this entire plate has approximately 3 grams of sugar! 
Original Recipe:
http://thecandidadiaries.wordpress.com/2011/07/25/no-bake-chocolate-cake/
My Adaptation:
No Bake Almond Butter Chocolate Squares
Servings: 8 petite sandwich squares
Ingredients:
Olive oil to grease the pan
4 oz unsweetened chocolate like Ghirardelli 100% Cacao
3 packets of Stevia
6 oz coconut milk
1/2 teaspoon cinnamon 
1 teaspoon finely ground (decaf) espresso
1/4 teaspoon fine grain salt
Almond butter
Cocoa powder
Procedure:Lightly grease an 8x8 pan.  Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.In a medium pan, melt the chocolate over gentle heat.  Add Stevia to taste.  In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso.  When the coconut milk is very warm, remove from heat and stir in the salt.Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.When ready to serve, remove from the pan.  Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich.  Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.  

A friend of mine is on an anti-candida diet, which means no/low sugar including carbs.  So what do you do when you have a sweet craving?  She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences.  Don’t be fooled!  These were actually quite tasty and this entire plate has approximately 3 grams of sugar! 

Original Recipe:

http://thecandidadiaries.wordpress.com/2011/07/25/no-bake-chocolate-cake/

My Adaptation:

No Bake Almond Butter Chocolate Squares

Servings: 8 petite sandwich squares

Ingredients:

Olive oil to grease the pan

4 oz unsweetened chocolate like Ghirardelli 100% Cacao

3 packets of Stevia

6 oz coconut milk

1/2 teaspoon cinnamon 

1 teaspoon finely ground (decaf) espresso

1/4 teaspoon fine grain salt

Almond butter

Cocoa powder

Procedure:
Lightly grease an 8x8 pan.  Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.
In a medium pan, melt the chocolate over gentle heat.  Add Stevia to taste.  
In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso.  When the coconut milk is very warm, remove from heat and stir in the salt.
Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
When ready to serve, remove from the pan.  Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich.  Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.  

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!Enjoy a Hot Cup of CocoaWhat you need:Chocolate CupcakeChocolate Cream Cheese FrostingMarshmallowsCup or MugChocolate Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 cup soy milk1 tsp apple cider vinegar3/4 cup granulated sugar1/3 cup canola oil1 1/2 tsp vanilla extract1 cup all-purpose flour1/3 cup cocoa powder3/4 tsp baking soda1/2 tsp baking powder1/4 tsp saltDirections: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 RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugar1 tbsp of cocoa powder1 tsp vanilla extractDirections: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 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!