blueberry, raspberry and walnut muffin tops

Sep 04 2010

these crunchy muffin tops are really good!

1/2 cup  soft earth balance margarine
2 cups flour
1/2 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
2 eggs
2 teaspoon vanilla extract
1/2 cup soy milk+ 1 teaspoon vinegar
1/2 cup blueberries
1/2 cup walnuts
1/2 cup raspberries

-preheat it 375F

-add all the powders together in one bowl and whisk together

-add all the fluids in another bowl

-pour the fluid in with the powders and mix untill incorperated

-lastly fold in the berries and nuts so they don’t go mushy

fill up your muffin cups 3/4 full

time varies on if you’re making muffin tops or actual full sized muffins.. so 24-30 minutes at 375F.

just keep checking on them until they start getting slightly golden on top

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Best cinnamon buns

Sep 03 2010

So good that I keep forgetting to take a picture of them!

I make these for work once a month.

1 1/8 cup soy milk + 1 tablespoon vinegar( or 1/18 cup buttermilk)[warm]
2 teaspoon rapid rise yeast
6 1/2 tablespoons sugar
1 teaspoon salt
1 egg
1 teaspoon lemon juice
5 1/2 tablespoon earthbalance vegan margarine
3 1/2 cup all purpose flour

mix the sugar salt, and warm soy milk mix together
sprinkle the yeast on top. wait for it to foam up
add lemon juice, egg, margarine, and the flour 1/2 cup at a time

when it has formed into a ball cover mixing bowl with cling film and let raise for 1 1/2 hour

roll out into a large rectangle  17 ish by 9sih inch

mix in a bowl this mix for the gooey middle

1 cup brown sugar
3 tablespoons cinnamon
1/4 cup chopped pecans
1/4 cup golden raisins

spread that over the flat dough leaving one of the widest ends bare about 1 inch thick. spray that bare section with water and roll towards the damp bare dough end and stick the bare end to the outside of the roll and press lightly so it sticks.  press the whole log of dough firmly tucking and pinching the end so the sugar spread doesnt leak out.
chop into 12 pieces

any left over filling sprinkle in the bottom of your non stick or oiled pan.
chop the log into 12 pieces lay out into the pan and press slightly flat. cover pan with cling wrap and let raise for 30- 60 min

preheat oven to 350

once oven is up to heat,  put pan in the oven with out the cling wrap for 20-35 minutes

once the buns are risen and browning nicely remove from oven and let set for 5 minutes. run a knife along the outer edge of the pan and over turn the pan onto a work surface, i use a cutting board so i can move it around if i want.

flip the buns over so the caramelized bottoms are on the bottom..

when they are warm  pour this glaze over top

1 cup icing sugar
2 tablespoons melted earth balance margarine
2 tablespoons soy milk
1/2 teaspoon vanilla bean paste
1/2 teaspoon vanilla extract

or use this frosting

3 cups icing sugar
1/2 cup softened earth balance margarine
2 tablespoons soy milk
1 1/4 teaspoon vanilla bean paste

pipe out the frosting in cute swirls on cooled down buns!

pictures next time! I’ll update

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red velvet cupcakes

Aug 27 2010

purple red velvet cupcakes
with blueberry frosting

cupcakes
2 1/2 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp salt
3 tsp cocoa powder
2 eggs
1 1/2 cup vegetable oil
1 c buttermilk (or 1 cup soy milk soured with 1 tbsp white vinegar)
1 bottle red food coloring
1/2 bottle blue food colouring
1 tsp white vinegar
2 tsp vanilla extract

350F
20-25 min

frosting
1 cup vegan margarine(earth balance)
3 cups icing sugar
2 tablespoons  blueberry syrup( I mashed hot blueberry through a fine strainer, just getting the perfect flavors and no seeds)

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cornmeal pancake

Aug 27 2010

savory and oh so so good!

I didn’t even use syrup or anything on these, just ate them up while still hot, couldn’t help myself.

roughly mix all these ingredients together in a bowl with a whisk or a spatula.

3/4 cup flour
1/4 cup cornmeal
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup soy milk
2 tablespoons olive oil
2 beaten eggs
(I added 1 cup blueberries and 2 teaspoons cinnamon, you can add 1 cup nuts, chocolate chips… 1 cup anything!)

medium heated skillet
I used non stick

leave until top is bubbling, the edges start to curl and the bottom is browning up nicely.

flip flop and yummy!!

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vanilla macaron with coconut frosting

Aug 15 2010


1 cup icing sugar
1/2 cup ground almonds
2 egg whites
5 tablespoon granulated white sugar
2 teaspoons vanilla bean paste

okay whip up the egg whites in your electric mixer

Add food colouring to the egg whites if you desire.
Add the granulated sugar to the egg whites whipping in your mixer until stiff peaks form.

Mix the icing sugar and ground almonds in a bowl.
Fold in powders in two parts into the stiff egg whites.

Once all incorporated scoop into a piping bag with a large round tip

, have two cookie sheets lined in parchment ready to go.

Pipe into 1 inch/ 1 1/2 inch circles.

I think I made my macaron too tall. something was wrong for sure, they didn’t get a smooth shell on top.  but they still taste really good.
I splattered my macarons with a little bit of watered down macaron dough and food colouring mixture.

let set for at least 45 minutes until a skin has formed on the outside before baking

Preheat oven 350 bake for 10 minutes

For the coconut frosting I made far too much but this is the recipe I used I recommend halving this recipe.

1 cup powdered sugar
1/3 cup margarine soft margarine
3 tablespoons coconut milk
2 tablespoons shredded coconut

Mix mix mix, and chill until sort of firm then spoon onto macaron and sandwich together.
fluffy smushy sweet and tasty!

Fench pastries are a whole new world for me. Here I come world!

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vegan vanilla cupcakes, with non vegan meringue

Aug 08 2010

I got this recipe from a cook book called ‘Are You Sure Thats Vegan’

It tastes like a simple white cake, it’s fluffy and perfect.

I filled my cupcakes with strawberry buttery frosting

and put a simple meringue on top.

for the meringue,  for every 1 egg I use 1/2 cup of sugar.
so I used
2 eggs
1 cup of sugar
1/4 teaspoon vanilla bean paste

using a double boiler, whisk the eggs, sugar and vanilla together, and put over the boiling water. whisking until the mixture has turned white and is quite hot to put your finger in.

transfer the egg and sugar hot mix into your mixing bowl and set on high speed for about 10 minutes or until the meringue has formed into stiff peaks.

I used a piping bag with a large star tip and did one large plume of meringue and put sprinkles on top.

how exciting!
It’s my Boyfriends birthday, so these were for him, they got a thumbs up!(click for bigger images)

I made the toppers super easily and I have shown you how to on my other blog, At Home

enjoy!

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gingerbread pancakes

Jul 31 2010


found this recipe at kitsch in the kitchen

changed it slightly

3/4 cup all purpose flour
1/4 cup, packed light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ginger
a pinch of nutmeg
a pinch of cloves
1/4 cup water
1/4 cup soy milk
1 large egg
1/8 cup earth balance margarine, melted
1 tablespoon lemon juice

mix powders. mix fluids and sugar, pour fluids into the well of the powders and mix until incorporated, let sit while pan heats up.

plop batter down into size you want spread it out flat with the back of spoon, when bubbles are popping and the edges start to curl they’re ready to flip.

this recipe made roughly 5  generously sized pancakes.

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vegan chocolate cupcakes

Jul 25 2010


It was my friends Birthday celebration and, well, truth be told, nobody noticed these were vegan.
Most said these are the best cupcakes they’ve ever had, granted drinks had been pouring, but all in all they were enjoyed and consumed!

I was approached by somebody about advertising for this book, “are you sure that’s vegan” like doing a review of it, and I have started doing the review unknowingly I suppose.

Their website contains a free pdf of this recipe so I think I can post the recipe. If I’m not supposed to somebody let me know.

2 cups all purpose flour
1 1/2 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup canola oil( I used vegetable oil)
1/2 cup water
1/2 cup applesauce
1 cup soy milk
1 teaspoon vanilla extract
3/4 cup cocoa powder

preheat 350F
fill cups 2/3 full bake 20-25 minutes

butter cream icing
1 cup vegan margarine(earth balance)
3 cups icing sugar
2 teaspoons vanilla extract(I used vanilla bean paste)
1-2 tablespoons soy milk (I actually didn’t need to use this)
blue food colouring paste

I melted some vegan chocolate in a double boiler and  then when it cooled to a warm, but not hot, smooth consistency, I piped letters with disposable pastry bag on a piece of freezer paper and put them in the freezer to firm up. once firm you have to work fast they start melting in the summer heat and the hot finger tips.

As for the review! The cupcakes are delicious. Something bitter about them though, I think my use of the vegetable oil possibly. I’ll have to try them again word for word, so stocking up my pantry’s oils is in order. Also that icing recipe makes twice the amount that you actually need, but it does taste very good.

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NO bake chocolate peanut butter oatmeal cookies

Jul 14 2010

It is too hot to use that oven so don’t do it!

1/3 cup vegetable oil
2 cups white sugar
1/2 cup soy milk
4 tablespoons cocoa powder
1/2 cup peanut butter
3 cups oats
1/2 cup shredded unsweetened coconut
1/2 cup rice crisp cereal

let the oil, sugar, milk and cocoa come to a boil for 1 minute

add peanut butter and mix until melted.
then mix in everything else

drop in spoon fulls on  parchment paper or nonstick surface and chill until firm.

easy and delicious!

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Oatmeal cranberry chocolate chip cookie bars

Jul 03 2010

Perfect easy treat for BBQ’s , beach days  and parties!

All you need is one jelly roll pan and you get 40 cookies

2 cups of flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine
1 1/2 cup white sugar
1/2 cup light brown sugar
2 eggs
1 cup dried cranberries
2 cups oats
1/2 cup chocolate chips

-Mix eggs,baking soda, baking powder, salt, butter and sugars together until smooth.

-Slowly add oats and flour, mix until fully combined.

use an ungreased clean jelly roll pan[aprx 10.5" x 15.5"],  but if your jelly roll pan is black in disrepair like mine, line it with parchment paper first.

Plop on down all the dough and just work it flat and even in the pan with your hand, you can use a spatula but I found the dough was sticking to my spatula . It was just easier to use my clean hands.

Once all even and in all the corners preheat oven to 350F

Bake for 18-20 minutes until it is golden brown on top.

Take out of oven and let cool down. over turn pan, or lift parchment paper off, and cut into desired square sizes.

Yummmmy!

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