Month: December 2018

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Will I make it??

Creating a list of maybes 🙂

Basically, I made ginger cupcakes with lemon frosting yesterday but managed to leave the PC without recording where I got the recipe. So, here is a preemptive strike!

  • https://www.allrecipes.com/recipe/267811/green-power-muffins/
  • https://chocolatecoveredkatie.com/2018/03/26/vegan-chocolate-cupcakes-recipe/
  • https://www.bbc.com/food/recipes/vegan_vanilla_cupcakes_62123
  •  https://www.onceuponachef.com/recipes/crispy-ginger-cookies.html
    • Just need to make … maybe less dough.
  • http://thedessertedgirl.com/2016/12/11/crunchy-ginger-biscuits/
    • less dough, less flavour …
  • Sweet potato: https://www.curiouscuisiniere.com/mbatata-malawian-sweet-potato-cookies/
    • switch butter
    • needs raisins

And here is the list of “I have done it, but not created my edit page…

  • https://www.taste.com.au/recipes/classic-cupcakes/85286555-6ff1-40cc-a7aa-c8e63cb17933
  • https://vegandollhouse.com/recipes/vegan-chocolate-orange-cake/
  • Christmas biscuits http://www.inkatrinaskitchen.com/best-sugar-cookie-recipe-ever/
    • switch butter
    • needs almond extract
    • needs cookie tray that hasn’t been abused
    • These worked well! I made a full batch and decorated with icing below. Then made a full batch, baked half, then added ginger … now looking for a ginger biscuit recipe as this one makes SO much dough!
  • Biscuit icing https://www.tipsfromatypicalmomblog.com/2013/12/royal-icing-without-egg-whites-or.html
    • switch milk
  • http://www.findingfeasts.com.au/recipe-index/smoked-salmon-spinach-feta-quiche/
  • Not vegan or dairy free: https://chelsweets.com/best-vanilla-layer-cake-recipe/ (9th birthday cake with coconut oil instead of vegetable oil, and gel food colouring for layers – cake and icing. Needed HUGE bowl aka large stock saucepan.)
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Mexican chocolate frosting

Choc-chilli frosting

stolen from https://www.taste.com.au/recipes/mexican-chocolate-cake-vegan/69d47df6-c22c-4a76-adcc-74a91d2231b7

Yield: only a taste

Ingredients

  • 30g raw cacao powder, sifted
  • 30g ish juice (orange et al)
  • 52g maple syrup
  • sprinkle cayenne pepper to taste – not my taste, or it wouldn’t be in here at all
Cooking Directions
  1. Using a fork, combine ingredients until smooth
  2. Provide in a fancy container for those more brave than me with flavour but otherwise, don’t put anywhere near anything edible or it will be made entirely inedible. Are these people insane?
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Frosting … Vanilla, no, orange, no … did I even follow a recipe

Frosting

stolen from a site so laden with advertising, I’m not even… #lovingitvegan

This recipe was made for the vegan choc-chilli cake which is how it ended up with “just a bit” of orange zest, just for fun. Yield: just enough Ingredients
  • 300g icing mixture
  • 20g Nutelex
  • 2 tablespoons almond milk
  • 1 teaspoon vanilla extract
  • just a bit orange zest
Cooking Directions
  1. Add the icing mixture, vegan butter, vanilla extract and half the almond milk to a mixing bowl
  2. Use an electric mixer to combine, adding more almond milk until perfectly smooth and thick.
  3. Ensure cake has had plenty of time to chill before attempting to spread or it may slide down the sides. Layered cakes would require more mixture.
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Birthday cake … this will be fun…

Vegan Mexican Chocolate Cake

stolen from https://www.taste.com.au/recipes/mexican-chocolate-cake-vegan/69d47df6-c22c-4a76-adcc-74a91d2231b7 

This recipe called for three times the amount of “Hymalayan Pink Salt” and the syrup was “coconut nectar”… good luck finding that stuff anywhere normal…

Yield: 10 servings for giants maybe

Ingredients

  • 270g plain flour
  • 80g coconut flour
  • 125g raw cacao power, sifted
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • pinch cayenne pepper
  • 110g coconut oil
  • 140g apple sauce
  • 355g almond milk
  • 480g rice malt syrup
  • 165g maple syrup
  • 2 tablespoons orange zest
  • 1 banana, mashed (113g)
  • 1 tablespoon coconut oil (to grease the baking tin)
  • 1/2 cup slivered almonds (to serve)

Cooking Directions

  1. Preheat oven to 180 degrees C
  2. Prepare a 22cm springform pan with baking paper base and coconut oil on sides
  3. Combine all dry ingredients in a bowl
  4. In a super large bowl, combine all wet ingredients.
  5. Slowly add dry ingredients to wet ingredients while mixing. Continue mixing until smooth.
  6. Pour the batter into the prepared springform pan  and bake for 40-45 minutes or until a skewer comes out clean.
  7. Leave to cool completely at room temperature (oops) and turn out onto a serving platter. Alternatively, panic that you’re late for a celebration, put it in the fridge while attempting a frosting, not let it cool anywhere near enough (this is a beautiful dense cake that holds it’s heat), and have the frosting melt off. Serve hot and fresh with slivered almonds.

 

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Let’s try apple muffins

Apple Cinnamon Muffins

stolen from https://www.recipetineats.com/brown-sugar-apple-muffins/

Yield: 12 muffins

Ingredients

  • 2 large apples (approx 2 cups) peeled and diced
  • 115g coconut oil
  • 200g dark brown sugar
  • 165mL (180g) Almond milk
  • 1 large egg
  • 1 teaspoon white vinegar
  • 300g plain/all purpose flour
  • 1 teaspoon baking soda/bi-carb soda
  • 1 teaspoon cinnamon powder
  • 1 pinch salt
  • 1 tablespoons raw sugar to sprinkle over the top (if desired)

Cooking Directions

  1. Preheat oven to 200 degrees C
  2. Place 12 baking cases in muffin tin (if freezing, make sure these are microwave safe)
  3. Place coconut oil and dark brown sugar in a bowl, whisk to combine
  4. Add almond milk, then egg and vinegar. Whisk to combine.
  5. Sift flour, baking soda, cinnamon and salt together in another bowl.
  6. Scatter dry ingredients over wet, and whisk gently until flour is incorporated.
  7. Stir through apple – minimum stirs, just to disperse
  8. Scoop batter into muffin tin – I used the 1/3 cup – filling all the way to the top
  9. Sprinkle tops with sugar (if desired)
  10. Immediately turn down to 180 degrees C
  11. Bake for 20 minutes (standard) or 18 minutes (fan/convection), or until a skewer comes out clean.
  12. Rest in muffin tin for 5 minutes then transfer to a rack to cool.
  13. Once fully cooled, store in an airtight container
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More banana muffins :)

Banana Muffins

stolen from https://www.bbc.com/food/recipes/bananamuffins_71268

Yield: 10-12 muffins

Ingredients

  • 75g coconut oil (liquified)
  • 250g self raising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1 pinch salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 115g raw caster sugar
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, mashed
  • 2 medium eggs
  • 125mL almond milk
  • 10 walnut kernels (if desired)

Cooking Directions

  1. Preheat oven to 190 degrees C
  2. Place 12 baking cases in muffin tin
  3. Sift together dry ingredients: flour, baking powder, bicarbonate of soda, salt, cinnamon, nutmeg in a large bowl. Add caster sugar and stir through.
  4. In a second bowl, use a fork to beat together the eggs, vanilla extract, coconut oil and almond milk. Add the well mashed banana and stir through.
  5. Make a well in the center of the dry ingredients and add the moist ingredients, stiring roughly with a fork (don’t over mix) until it is a lumpy paste.
  6. Spoon evenly into baking cases in muffin tin until almost full. Top each one with a walnut if desired.
  7. Bake in preheated oven for 20 to 25 minutes or until muffins come away from the side of the pan when touched.
  8. Rest the muffin tray on a wire rack for 5 minutes then remove the muffins and leave on the rack for another 5 minutes before serving.

Washing up items

  • Measuring spoons
  • 1 metal spoon (e.g. desert spoon)
  • 2 mixing bowls and one small mashing bowl
  • 1 metal hand whisk/fork (banana masher)
  • kitchen scales (don’t soak these, they don’t like it)
  • 12 cup muffin tray
  • 12 patty pan liners (ok, these are mostly paper and throw away, but one day…)
  • 1 sieve
  • 1 small container to check eggs
  • skewer for testing