Vegan Vanilla Cupcakes with Seven Minute Frosting

I was asked to make a celebration cake for a 50th wedding anniversary.  I am testing out recipes this week. My family should feel very blessed, and my waist line, well, maybe I'll see my toes again one day.  The thing about my very first cake order, (I'll pretend I am not nervous in the least) is that this couple has dietry needs. I have to make a dairy free cake.  GASP.  Is there such a thing as dairy free cake?  I am all about the butter, ladies.  Slather me up and call me Bessie.  I love me some butter.  So, I have to wonder, would a dairy free cake even work?  I have this week to test the cakes out.  My first attempt, well, the end product was alright, but a little too rustic for my needs.  So, second attempt and I might just never go back to my old stand by vanilla.  Double GASP.

I found this recipe somewhere on the web.  It was late, I think I just started typing in dairy free cakes and hit upon this website.  The cake just came out of the oven.  I would recommend trying this recipe.  If you are interested in cooking vegan, I think this would be a great addition to your recipe book, or if you are like me and just need an alternative to butter add this to your recipe book.  For those times when you have run out of butter and you are dying for a cupcake!  (trust me, we all have those days)

Vegan Vanilla Cupcakes

2 cups plus 2 Tbsp. All purpose Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 cup plus 2 Tbsp. sugar
1 1/2 cup Soy Milk (I used unsweetened Vanilla Almond milk)
1 Tbsp. Cider Vinegar (I used White Vinegar)
1/2 cup Canola Oil
1 Tbsp Vanilla Extract

Preheat oven to 350.  Prepare baking pans if using or prepare your cupcake tins. In a bowl, add flour, baking powder and soda, salt and sugar.  Whisk together really well until all ingredients are incorporated.  Add soy milk, vinegar, canola oil, and vanilla and whisk together until the batter is very smooth.  Place in prepared pans or cupcake liners and bake in the oven.  25-30 minutes for cake, or 15-20 minutes for cupcakes, or until the cake bounces bake when lightly touched.  Let cool slightly in the pan and then let cool all the way on a wire rack.  Frost and serve.

You are welcome.  (pictures will be forthcoming...it's late and I haven't made frosting yet. Sue me, it's Father's Day.)

Chocolate Chip Cookies

How many ways can you make a chocolate chip cookie?  I was surprised by how many recipes there are.  Thanks for my slight obsession with pinterest, I have tried a few.  This recipe is adapted from one I found on the blog, The Girl Who Ate Everything.  Which is a cute blog, and she has some amazing recipes on there.  I was drawn to this recipe because one, it used my new kitchen gadget, the food processor, and two, she used hard boiled eggs in the recipe instead of raw eggs.  And because my in laws love me, they gave me a 18 carton of boiled eggs.  All of the colored and all of the going bad in the fridge.  So, what better way to use them up then by making cookies?  I tried her recipe first, and I liked it.  The taste was a little off for me though.  I don't know if it was the hard boiled egg, or the vanilla.  But it just didn't seem exactly right.  I did however love the texture, it reminded me a little of a pastry.  Which, essentially, it is.  Because you start the recipe by making a basic dough like a pie crustt.  So, back to the good old drawing board I went.  I wanted to see if  could come up with something else that was similar but that I would like a little more.  It never hurts to try a new recipe.  And my kids weren't complaining.  It has been a while since I baked anything sweet.

For the hard boiled egg recipe, you can follow the link here

Chocolate Chip Cookies, adapted from the girl who ate everything.

2 3/4 cup all purpose flour
1/2 cup coconut oil, solid form
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup brown sugar
2 large raw eggs
1 tsp. vanilla
2 cups semi sweet chocolate chips

In your food processor (if you have one) mix together the flour and coconut oil until the dough comes together and makes a slight crumbly mixture.  Add the baking soda and salt mix until just incorporated.  Add the eggs, sugars, and vanilla and mix until the dough comes together.  Place chocolate chips in and stir with a spoon until the chips are well mixed with dough.  Preheat oven to 350.  Spray or line baking sheets with parchment.  Scoop out dough into balls, and flatten slightly on pan.  Bake for 13-15 minutes.  Let rest 1 minute on pan and then let cool on a wire rack.  These cookies do not spread.

I liked the coconut oil addition, and found that the raw versus hard boiled egg did not alter the recipe much.  The only issue with this adaption, was the coconut oil doesn't like a hot kitchen.  But you couldn't taste the coconut at all, it was very slight.  I loved the texture of this cookie.  It reminded me of a pie crust, just thicker and with chocolate chips!

Black Bean Chocolate Cupcakes

I try really hard to be conscience of what I eat.  Sometimes I fail at this, (don't we all?) but for the most part I eat a healthy diet full of vegetables, some fruit, whole grains and little meat.  I also love to bake.  So, I bake.  And I don't feel too bad about it.  After all, I've compared my cupcake recipes with a Hostess cupcake, and seven ingredients versus, um, 38..well, baking a cupcake for my kid doesn't seem to be wrong.  My son wanted a Twinkies, of all things today at the store.  His grandpa loves them, he wanted one.  He was going to cry until he got one..but I told him that I would amke him cupcakes instead.  He wasn't thrilled, but once he tastes these, he might just forget about Twinkies.

This recipe was found at Chocolate and Carrots 

BB Chocolate Cupcakes (makes 12)

1 15 oz can black beans, drained and rinsed, or 1 1/2 cup
4 eggs
1 Tbsp vanilla extract
5 Tbsp coconut oil or unsalted butter, softened
3/4 cup sugar
5 Tbsp unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda

preheat oven to 350.  Line your muffin tin, and spray the paper lightly with cooking spray.  In a blender or food processor, blend together black beans, eggs, vanilla, and coconut oil or butter.  Blend until smooth.  Add the sugar, cocoa, baking powder, and baking soda.  Blend until well incorporated and smooth.  Fill your cupcakes.  Bake 25 minutes, let cool and frost.  I added a Cadbury egg to each cupcake before baking.  YUM>

I used my standard buttercream for the frosting.

Review:  I loved this recipe.  The cupcakes turned out great, and I didn't notice the black beans at all.  I'm wondering if there is a way to make this recipe completely dairy free...something I am willing to try.  I think you should try this, make it when your kids aren't home so they aren't grossed out by the beans.  :)

Chocolate Chip Cookie Dough Cupcakes

My husband loves chocolate chip cookie dough ice cream.  I love cupcakes.  It's a win-win combination in my opinion.  So, I know this cupcake idea has been around for a while, it isn't new.  I have made this combo before.  But I thought I would post it on my baking blog.

For the cupcake, use your favorite vanilla cake recipe, or a box mix, whatever you fancy.  I used my favorite recipe which is as follows:

1 cup (2 sticks) unsalted butter, room temp.

2 cups sugar

4 large eggs

2 3/4 cup all purpose flour

1 1/2 teaspoon baking powder

1/8 teaspoon salt

1 cup milk

2 teaspoons vanilla.

Preheat oven to 350. Line cupcake pan with paper cups. In a mixer, mix the butter alone for about 1 to 2 minutes, let it get light and airy. Add the sugar and this important, beat the sugar and butter together for 2-3 minutes. This will seriously help your cupcake out! (trial and error) Add the eggs one at a time, allowing the egg to mix for 30 seconds each time...again, this is an important step you don't want to miss! Add in the baking powder, and then gradually add in the flour and last, the milk. Seems a little weird..usually you alternate..but trust me, this recipe works! Add the vanilla, and mix until just blended...be careful not to over mix! (at this point, you could add chopped chocolate pieces in with this if you want a more intense chocolate flavor to your cookie dough palate.) Fill each cupcake paper with about 2 tablespoons of batter, or if you have a ice cream scoop, use that. I tend to under fill the liners, unless I have the large nut cup size Bake for 20 minutes or until the cake bounces back up if touched with your finger..let cool mean while....

Cookie Dough Filling:

4 tablespoon unsalted butter, room temp

6 tablespoons brown sugar

1 cup plus 2 tablespoon all purpose flour

7 ounces sweetened condensed milk

1/2 tsp vanilla

1/4 cup mini chocolate chips..and sense I didn't have those on hand, I just chopped the chips I had into smaller bits..

Cream together the sugar and butter. Add in the flour and then the condensed milk with the vanilla. Mix in the chocolate. You can let the dough chill if you want too...I did not and am glad I went with my gut on this one...I will explain later....

Brown Sugar Buttercream

2 sticks of unsalted butter

1/4 cup or so of brown sugar

mix these together until the sugar is dissolved in the butter and then add:

2 cups powdered sugar

2 tablespoons milk or whip cream

1 tsp vanilla

mix until smooth, add more milk or cream if needed.  You want the frosting to be spreadable.  

To assemble your cupcakes, Cut a hole in each cupcake using a paring knife, I have also used the back end of a frosting tip..cut the excess cake off the top of your piece of cake you just cut. Fill a piping bag with the cookie dough filling..see, if it was chilled, it would be harder to work with, and I am all for easy steps! Place the top part of the piece of cake you cut back on the cupcake, hiding your filling, and then pipe on the buttercream, sprinkle with chocolate chips...sit back with a glass of milk and bite into heaven!!! :) Oh yeah, repeat the first couple of steps until all the cupcakes are done!

Butterscotch cupcakes

I have seen this idea on a couple of the websits I visit on a frequent basis, okay, so maybe I visit some of these blogs more often than that..say every day.  I love food blogs, I am a little obsessed okay?  Anyway, people keep hinting that it is fall.  Now, if you live where I do, fall doesn't rear it's head until around Thanksgiving, or sometimes not till after Christmas, so I have a while to go before thinking about my favorite time of the year.  Having said that, I wanted to try out these cupcakes and today was the perfect day to do so.  It is cloudy today, and it looks like it might just rain sometime as well, so I can pretend that it is fall, and butterscotch reminds me of fall..and Harry Potter..so i thought, why not make these lovely's?  So, I did.  And you will be glad that I did!  I found this idea over at the Curvy Carrot, which is a great blog, you should check it out if you haven't already.  I didn't use her recipes provided, but made my own.  They were so good.  I am limited to one, and I savored every single bite!

Pictures will be posted as soon as I can load them in the near future!  Revamping the computer, and I am very slow at it...

Butterscotch Cupcakes.

1 cup unsalted butter, room temp.
1 cup packed brown sugar
1 cup sugar
4 eggs
1 1/2 tsp baking powder
1/8 tsp salt
1 cup milk
2 tsp butter extract
2 3/4 cup flour

In a mixer, whip the butter until light and fluffy, add the sugars slowly, and mix until fluffy.  Add the eggs one at a time.  Alternate between the flour/baking powder,salt with the milk/butter extract, ending with the flour.  Fill your cupcake liners and bake 350 for 20-24 minutes, or until the cake bounces bake up when lightly pressed by your finger.  Let them cool.

Butterscotch Frosting

1 cup butterscotch chips
1 cup heavy cream
1 tablespoon butter
1 tsp butter extract
2-3 cups powder sugar

In a pan, heat the heave cream until foam forms on the edges, pour heavy cream over the butterscotch chips.  let sit for 1 minute, stir with a wooden spoon until all the chips are melted and the frosting is smooth. Add the butter and extract.  Place in the freezer to cool for about five minutes or so.  Take out and with a mixer, slowly mix the powder sugar into the frosting and mix until the frosting in smooth and a little stiff.  Frost your cupcakes, and enjoy!  People have putting a butterscotch sauce on top..but after tasting these, I don't think I would add it.  This cupcake is very sweet!  And the added bonus?  Adding the brown sugar to the recipe made these cupcakes moist and delightful!

You should try this Chicken Salad

So whenever my family gets together for a big event, like a baby shower, baby blessing, baptism and wedding we all ask my Dad to make his chicken salad.  It is yummy and slightly addicting.  I love it.  Usually, this salad is served on buttery croissants, but I have lately sworn off refined sugary foods..(which never fear, does not mean I will not be making anything with sugar or flour..I just won't be eating them..lucky neighbors) Anyway, I have tried to stay away from meat, and have been doing pretty well with that, but every once in a while I want a nice juicy hamburger, or some chicken.  And since I have been training..um, for my first half marathon, I have been craving protein like crazy.  So, while I eat a mostly vegetarian diet, there are times when my body is telling me that I need something more.  Here comes Dad's chicken salad.  It is divine with or without the croissant and it tastes better the next day, and the next day.  Especially if you are the only one in your household who likes Mayo.  I don't know the exact recipe, so adapt the amounts for how many people you wish to feed this scrumptious salad to.  I also added the parsley, because I thought it would compliment the other flavors and I was right!

Paul's Chicken Salad (serves around four people)
3 frozen chicken breast
1 scallion, chopped
finely diced parsley
1/2 red bell pepper, small dices
slivered almonds
about 10-15 red seedless grapes, cut in half
2-4 tbsp mayo..just enough to bind the salad

Preheat oven to 350 and place the frozen chicken breast in a baking sheet, pour water into the pan, just to cover the bottom of the pan, season the chicken with Season Salt, salt and pepper and bake for 1-2 hours, or until the chicken is cooked through.  when the chicken is cooked, dice into bite size pieces and place in a large bowl.  Add the chopped vegetables and the mayo and stir until coated.  Taste. It might need more salt and pepper.  Place, covered, in the refrigerator for at least two hours, or overnight, and then enjoy!  (sorry no pictures, my camera's battery is dead and I need to charge it. Story of this blog, right?)

Roasted Tomato Sauce

It's summer time, and with it comes our garden.  We have tried almost every year we have lived in our home to have a garden.  This is the first year that everything out there seems to be thriving...and let's be honest, I am not use to having a garden I can actually harvest.  We have an over abundance of tomatoes.  They are called Lemon Boys.  They are sweet and almost resemble lemons in shape.  They are begging to be eaten, but I have no clue what to do with them.  So, I thought..UM, sauce is good and I can freeze whatever i don't use!  BRILLIANT! Oh, wait..sauce to me means opening up a jar of Rague, and pouring it over my pasta.  But I think this homemade sauce trumps the jar, just my personal opinion.

I found this recipe over at the Food Network site.  Good old Alton Brown saved my behindy again.

I used about twenty lemon boys, which fit into a standard baking sheet.  This made about a cup of sauce.  So, really, I could have picked my whole garden of tomatoes..

Preheat oven 325.  Line a baking sheet with parchment paper.  Slice your tomatoes in half..unless they are larger, and then slice them three ways.  Places slices on the baking sheet and drizzle with olive oil, sprinkle pepper and salt and bake in the oven for 1 hour.  Check the tomatoes, they shouldn't be done yet. :) Bake for another hour.  Take out of the oven and let cool slightly.  Place in a blender and blend until smooth.  Adjust the seasonings.  I found that the flavor of the tomatoes was enough and didn't add more.  YUM.  Have this over pasta, or use it on toasted bread and mozzarella and basil, enjoy the taste of sun-dried tomatoes without the price!