Feeds:
Posts
Comments

Archive for the ‘Snacks/Dessert’ Category

Meyer Lemon Cupcakes

Afternoon!

Since the weather has been rather dreary, I have taken to the kitchen. There is something magical about cooking up a storm, all the while watching a storm dump inches of snow outside the kitchen window. I felt like cooking something fun. And what is more fun than some lovely cupcakes? Cookies are so typical, but cupcakes, how can you eat one without a smile??

I must have tried to channel warmer days when I decided on a lemon cupcake.. These little cakes had a slow summer evening written all over them.. Ah, only a few more months! Meyer lemons took center stage, their sweet-tart taste and lovely color accented the tops of these beauties.

I cannot share the recipe because I loosely based it upon a recipe from Vegan Cupcakes Take Over The World, but I will tell you that I used Meyer lemons(duh!) and instead of a butter cream frosting, I made a cream cheese frosting, adding lemon zest, a bit of lemon extract, and tons of powdered sugar!

Healthy, these are not, but they are so small and cute, I am thinking you’d do better to have a cupcake than a giant slice of cake. At least with a cupcake you feel satisfied with just one! And for just a taster, I made cute mini cupcakes. I topped them all with slices of Meyer lemon, rind and all, and when you bite into the cupcake be sure to include the fresh lemon slice, it is amazing!  Enjoy!

Read Full Post »

MoFO

Hello!

Sorry for the brief hiatus. I know I should’ve posted, but life sometimes gets in the way and blogging falls second. I am back for the last day of MOFO with some seasonal cranberry-pumpkin muffins with NO fat added! Sweet! I love muffins, but HATE them when they taste like cupcakes minus the frosting. Call me crazy, but I like my muffin to taste delicious, but not like dessert. For this recipe, I was inspired by the first sightings of cranberries at Trader Joe’s, and of course pumpkins! This recipe is fast, coming together in less than 15 minutes, with a cook time of about 15-20 minutes. Perfect for a quick brunch, or something to munch on while heading to work. Or, if you are like me, anytime of the day, because I can’t stop eating these!

Cranberry Pumpkin Muffins

Cranberry-Pumpkin Muffins

1 1/2 cups flour (I used whole wheat)

2/3 cup rolled oats

1 tsp Baking Soda

2 tsp Baking Powder

pinch of salt

2 tsp cinnamon

1/2 nutmeg

1/2 evaporated cane juice

1/2 agave nectar (amber)

1/2 cup applesauce (I used my pearsauce)

1/2 cup pumpkin puree (Not pumpkin pie puree)

1/8 cup non-dairy milk

1 tsp vanilla extract

1 cup fresh cranberries

1/4 cup granola, optional

Pre-heat oven to 350*F

In a large bowl combine flour, oats, baking soda, baking powder, salt, nutmeg, and cinnamon. Next, add applesauce, pumpkin, sugar, agave, milk and vanilla extract to dry ingredients. Stir until just combined, if the batter doesn’t come together, try adding a bit more milk to the mix! The batter should be thick, but not dry. Add, cranberries and stir to combine. Spoon into greased muffin tin, or paper liners. If desired, sprinkle granola on top of muffins before baking. This adds a nice, sweet crunch to the top! Bake for 15-20 minutes or until muffins have firmed up, and a toothpick comes out clean!

Inside of the Muffin

These muffins are super moist and have all the flavors of Fall! It’s a muffin you don’t feel guilty eating, and something you want to share with friends and family! Oh and I know I said I had a mean cookie recipe to share, but that’ll be next week! Happy Halloween!!

Read Full Post »

MoFO

Good Evening!

As promised, I am back with the recipe for apricot-maple oatmeal cookies I make a week ago. I created this recipe just to use up some dried apricots that were hanging out in my cabinet. I am so pleased with these cookies. I LOVE oatmeal cookies, usually making some variation of oatmeal-cranberry cookies. This time though, I made them with apricot, maple syrup, and Fall spices. I am in love with these cookies. The maple syrup really plays off the nutmeg and cinnamon, while the apricots are a pleasant surprise in the cookie. They are chewy, but crunchy around the edges, and a golden brown! YUM. So here it is!

cookierecipe

Apricot-Maple Oatmeal Cookies

1 “egg” (I used energie egg replacer, you can also use flaxmeal and water)

1/3 c vegan butter (I used earth balance)

1/2 c evaporated cane juice

1/4 c maple syrup

1 t vanilla

1 c all-purpose flour

1/2 t Baking Powder

1/4 t Baking Soda

1/4 t salt

1 t cinnamon

1/4 t nutmeg

1 1/2 c oats, regular, not quick oats

2/3 c. chopped dried apricots

Pre-heat oven to 375*F

In a large bowl, beat softened vegan butter with evaporated cane juice, maple syrup, and vanilla together with a hand mixer until fully combined and creamy.  In a small bowl, create energie egg using 1 1/2 t powder to 2 T warm water and beat until slightly foamy and combined. Add into butter mixture and stir to incorporate. In a separate bowl, combine flour baking soda, baking powder, salt, nutmeg, and cinnamon. Add flour mixture to butter mixture and stir to incorporate (or beat with hand mixer on lowest setting). When fully combine add oats and apricots. Stir to combine. If mixture seems too dry, add a bit of non-dairy milk, but you should not have to do this if butter is soft enough!

Form into small balls (about a tablespoon) and place on lightly oiled cookie sheet. Bake at 375*F for 10-15 minutes, depending on how gooey or crisp you want them. They are done when the edges start to turn a golden brown. Remove from oven and let sit for 1-2 minutes on cookie sheet before removing and placing on wire rack to cool completely. OR, pour a glass of almond milk and dig in! Depending on size: Makes 2 dozen cookies

A few tips: If you like your oatmeal cookies a bit more chewy, try adding more oats. This will bulk up the cookie a bit, and create that really chewy texture. If you want a crispier cookie, you may want to subtract a bit of the oats and add a little more flour to compensate the dry ingredients.

These cookies freeze really well, and are perfect for the end of a Fall meal! Enjoy!

cookie recipe 2

Read Full Post »

MoFO

Hello!

Sorry for the lack of posting the last few days. It was Nic’s birthday, and so I didn’t have much time on the computer, but we did spend a lot of time in the kitchen! Tonight, I bring you dessert, because honestly what is better than dessert first? For Nic’s birthday, I asked him what he wanted for dessert. His mom (hi Susanne!) was making dinner, which were killer enchiladas, vegan and non-vegan! But I decided to bring a tasty vegan dessert, to do my part! Nic requested cheesecake, and I was glad! I LOVE cheesecake. It is one of my favorite desserts on record, and a weakness of mine! I have been dying to try this cheesecake. I love Fat-free vegan kitchen, and always drool over what can be created with little added fat. YUM. Anyway, since we are coming into pumpkin season, I decided against doing a pumpkin theme, saving the actual recipe for later next month, but I wanted to do a variation.

CheesecakeChocolate on top of Vanilla on top of Oatmeal. The result? Tasty! Now, I used the oatmeal crust from Fat-Free Vegan Kitchen, but subbed my pearsauce for the applesauce and used whole wheat flour. For the cheesecake, I used the base of the pumpkin cheesecake as my spring board, and made a few variations of my own.

Chocolate-Vanilla Cheesecake

12 oz firm silken tofu

8 ounces Tofutti Better Than Cream Cheese

1/3 c evaporated cane sugar plus another 1/4 c. reserved

2 T cornstarch

1/2 Lemon, juiced

1/2-1 t vanilla extract

2-3 T unsweetened dutch processed cocoa powder

Pre-heat oven to 375*F

Put tofu and cream cheese in blender or food processor (I used my vita-mix) and blend until smooth. You may want to have the cream cheese soften up a bit if your blender isn’t too powerful! Then add remaining ingredients, excluding 1/4c reserved sugar and cocoa powder. Blend until silky smooth. Pour 2/3 mixture over cooled, prepared crust. Return blender to stand and add cocoa powder and remaining sugar. I would advise to add a bit of cocoa at a time, so as to moderate the richness of the chocolate. I love really rich chocolatey goodness, but I understand not everyone had that kind of passion! Carefully pour mixture over vanilla, spreading with a spatula. Don’t worry if the chocolate and vanilla mix a bit. Hey, if all else fails, run a knife through the mixture in swirls and create a whole different chocolate-vanilla experience!

Place in oven and cook for 45-55 minutes (I am at a high altitude, so baking times may vary slightly). Remove from oven when the edges have begun to pull away from the sides, and it is slightly jiggly in the center (Only slightly!!). Allow to cool at room temperature for a few hours, and then place in fridge overnight.

I cooked mine in a spring-form pan, so serving was super easy. Making this again, I will use less crust because my crust to cheesecake ratio was a little too even.. OR I would double the cheesecake recipe, and keep the crust as is! I thought about making this all lemon cheesecake with a raspberry sour cream topping, or playing with different fruits or flavors. Needless to say, I am really excited about finding a tasty, low-fat, vegan version of an old favorite!! Oh and HAPPY BIRTHDAY, Nic!

cheesecake2

Read Full Post »

MoFO

pear

Afternoon!

For the last few days, Northern Nevada has had quite a chill going. We’ve gotten snow and rain!!! Two things I absolutely love! Fall is here, and I am a happy lady! Fall to me means comfort. Like I’ve mentioned, I love apples, but I am no picky fruit eater. I love anything really. With the exception of a few I am sure.. Can’t think of anything off the top of my head though! So when I had a bunch of pears that were ripening way faster than I thought they would, I had one thing in mind. Pear Sauce. Like it’s mama, which would be apple sauce, it is perfect to use up all that fruit coming in by the bushel. Now I wish I had fruit coming in by the bushel, but the only fruit tree I’ve got is an apricot tree that I have yet to see any actual evidence of it being, in fact, an apricot tree. SO, when I say fruit coming in by the bushel, I am dreamily referring to the fruit tree I will one day have (yes, that means avocado trees too, Nic)! Anyway, so long story short, I had pears that needed to be used. I have never had pear sauce before, but I imagined it would work about the same as applesauce. So I chopped up the Bartlett beauties, threw them in a pot with some water, cinnamon sticks, cinnamon, and nutmeg….

pears Before

If I tell you that the house smelled so good I couldn’t help but smile, would you believe me?!? It was awesome. I didn’t have any extraordinary expectations for this pear sauce, but holy yum. It was so good. After these babies cooked down on medium-high heat for about 30 minutes, I threw them in my vitamix, making sure to remove the cinnamon sticks, and gave it a whirl. What came out was nothing short of a holiday party in my mouth. The texture was buttery. It was the smoothest sauce I’ve ever had, pear or otherwise. Then, after a few little tasters, it hit me. Almond extract. I will say no more. Try it. Love it.

pearsauce

I can’t believe there’s no sugar, PEAR SAUCE

10 ripe pears, I used Bartlett, if you are using a pear with a thicker skin I would advise pealing(eek) or cooking a bit longer

4-5 cinnamon sticks

1/4-1/3 c. water, or any kind of juice you’d want to infuse the sauce with.. blueberry juice??

cinnamon, to taste (I didn’t use as much as I usually would because the sticks took care of that)

nutmeg, to taste (or omit if you’d prefer)

1/2 t Almond extract ( I may have used a bit more, but I didn’t measure so, start here and add to taste)

Throw all ingredients, except almond extract in a heavy bottom pot. Cover, and turn on heat to medium-medium-high. Let the pears hang out for a while, about 30 minutes, and check for doneness. When the pears have lost their “bite” and reduced down to a nice soft consistency, remove from heat. Let the pears cool a bit, then throw them in a blender or food processor. Blend until desired consistency is reached. I liked it super smooth and creamy. Sometimes though, with applesauce, I like to keep it a little chunky, keeps my mouth guessing. After blending for a minute or so, add the almond extract. This added a whole new level to this sauce. Enjoy!

*On a side note, I didn’t add lemon juice, plumb forgot.. So it may be a good idea to add lemon juice if you plan on having the pearsauce in your fridge for a while, or are going to can it. I don’t think mine will be around long enough to warrant lemon juice. But I’m just saying!

Pears and Almonds have a natural affinity for each other, and trust me when I say that it adds to this sauce immensely. I had some hot out of the blender, which is my prefered way to consume it, but I also have a bunch in the fridge for whenever the mood strikes.. I have big plans for this sauce. Fat-free pear muffins here I come!

Read Full Post »