tag:blogger.com,1999:blog-60268257133662517022024-03-11T06:10:45.120-05:00Wing It VeganA food blog with vegan recipes for everyone.River (Wing-It Vegan)http://www.blogger.com/profile/05773445210834057927noreply@blogger.comBlogger275125tag:blogger.com,1999:blog-6026825713366251702.post-91015799945311105222017-10-31T11:47:00.010-05:002022-12-24T06:40:03.025-06:00Vegan Treats for Two: Overkill Chocolate CupcakesHello! It's the last day of <a href="http://www.veganmofo.com/">Vegan MoFo</a>! What a whirlwind that always is. I salute all of you who started at the beginning and stuck through the whole thing. I only started halfway through! Shall we celebrate our blogging achievements with some cake?<br />
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Yesterday I asked if you could guess my favorite treat. I said my taste buds are simpletons and that my favorite treat was 'stremely simple because I like simple flavors. Are you ready for the big, shocking reveal? My favorite sweet treat is... chocolate cake! Always chocolate cake. Simply flavored. No adventurous variations. No coffee or goji berries or rum or chili powder or roasted garlic, thankyouverymuch. Just the chocolate. ALL the chocolate.<br />
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When given a choice, I'll always go with chocolate! These are little chocolate cakes filled with silky chocolate ganache, then smothered with creamy chocolate buttercream and topped with semi-sweet chocolate curls or shavings. ALL the chocolate!<br />
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<table class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><b><span style="font-size: large;">Overkill Chocolate Cupcakes for Two</span></b><br />
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<br />
<b>For the chocolate cakes:</b><br />
<br />
30 g sugar<br />
18 g vegetable oil or melted coconut oil at room temperature<br />
20 g vegan milk (plus more later)<br />
30 g all purpose flour<br />
4 g dark cocoa powder (Dutch process)<br />
1/16 tsp salt<br />
1/16 tsp baking soda<br />
1/8 tsp baking powder<br />
20 g vegan milk<br />
1/4 tsp white vinegar<br />
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1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.<br />
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2. In a small bowl or coffee cup combine the sugar, oil, and milk and whisk vigorously for at least 30 seconds.<br />
<br />
3. Sift in the flour and cocoa powder and add the salt, baking soda, and baking powder.<br />
<br />
4. Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.<br />
<br />
5. Add the rest of the milk and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter.<br />
<br />
6. Pour the batter into the prepared muffin tin and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 325 degrees F (160 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
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9. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool down completely at room temperature.<br />
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10. When the cupcakes have cooled down to room temperature use an apple corer to remove a bit of cake from the center of each one. If you don't have an apple corer, you can try using a pointy, serrated knife to cut off a little cone-shaped piece from the center of each cake instead. It doesn't have to be a very big hole, only about half an inch wide and deep. You can discard the bits of cupcake that you remove. And by discard I mean... eat 'em!<br />
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<b>For the chocolate ganache:</b><br />
<br />
20 g semi-sweet chocolate chips<br />
10 g vegan milk<br />
<br />
1. Combine the chocolate chips and milk in a small microwave-safe bowl. I like to use a glass bowl or cup so I can keep an eye on it and make sure it doesn't bubble up in the microwave.<br />
2. Microwave on high for 15 seconds. Stir. Microwave again if necessary for 10 more seconds. Stir. Repeat if necessary until the ganache is smooth and silky and let it cool down to room temperature.<br />
3. When it has cooled down to room temperature, use a small spoon to fill each cupcake hole with the ganache.<br />
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<b>For the vegan chocolate buttercream frosting:</b><br />
<br />
40 g shortening*<br />
20 g powdered sugar, sifted<br />
3 g unsweetened cocoa powder, sifted (not Dutch process)<br />
a little splash of milk as needed, about half a teaspoon<br />
pinch of salt<br />
a piece of a semi-sweet chocolate bar for the topping, optional<br />
<br />
<br />
1. Weigh the shortening into a small, narrow bowl or cup and beat it for about a minute or until it looks smooth.<br />
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2. Add the sifted powdered sugar and cocoa powder and beat until smooth and fluffy, about 30 seconds or so.<br />
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3. Give it a taste and add more powdered sugar if needed. Depending on how much powdered sugar you add, you may need to add a tiny bit of milk if the frosting is not getting soft and fluffy.<br />
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4. Add in a tiny pinch of salt, only a few grains, and give it a good stir.<br />
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5. Now that the cupcakes are at room temperature and filled with the ganache you're ready to frost them. Plonk the frosting on top of the cupcakes and use a little spatula, or a non-serrated knife, or the back of a small spoon to smooth out the buttercream frosting.<br />
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6. Now for the topping. You can use a cheese grater to simply add some chocolate shavings to the top of the cake, or if you want to make curls like I did, you can use a potato peeler to "peel" the sides of a semi-sweet chocolate bar. Just like you would a potato. It helps if you warm the chocolate in your hand for a few seconds to get it nice and warm and pliable. I like to use food-handling gloves for this because once that pesky chocolate gets under your nails and melts it will remain there for all eternity.<br />
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<b>RECIPE NOTES:</b><br />
<br />
. Feel free to use proper cake decorating tools and pipe the icing on with a pretty decorating tip. I can't be bothered to go through all that trouble for only two cupcakes!<br />
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. I use Spectrum Organics shortening which is Colombian palm oil. If you can't find a shortening you're comfortable using, you can always replace it with <a href="http://www.wingitvegan.com/2012/10/video-coconut-milk-whipped-cream-ghosts.html">coconut whipped cream</a>, You may need to adjust the amount of sugar because coconut milk is kind of, sort of sweetish? Keep the cupcakes refrigerated if you're not going to eat them right away!<br />
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<br />
<b>GENERAL NOTES:</b><br />
<b><br /></b>
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>.<br />
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. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.<br />
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. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result. </td></tr>
</tbody></table>
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Overkill! I'm not even sorry though.<br />
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I don't make these very often because the whole thing is a bit of a production and a sugar fest. Usually, I'll just make <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-gooey-chocolate.html">these simple chocolate chip cupcakes</a> instead and call it a day. But these are such a lovely treat!<br />
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Let's destroy them now!<br />
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Do you celebrate Halloween? Are you going to any Halloween parties today? What's your costume going to be? I'm going as a ghost. Not one of those ghost costumes where you just throw a white bed sheet over your head and cut out a couple of eye holes, but an actual invisible ghost. I'll be there, you just won't be able to see me because my costume will be THAT excellent. I certainly won't stay at home in my pajamas watching Harry Potter movies and eating junky snacks instead. Nope. Ghost.<br />
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Happy Halloween! :)
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</script>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6026825713366251702.post-68114946255587432262017-10-30T11:18:00.004-05:002022-12-24T06:40:28.979-06:00Vegan Treats for Two: Mr. Wing-It's Chocolate Chip and Hazelnut CookiesYou may have seen these cookies yesterday if you <a href="https://www.instagram.com/wingitvegan/" target="_blank">follow me on Instagram</a>...<br />
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<a href="https://www.instagram.com/p/Ba2ZKYMBpwX/" style="color: black; font-family: arial, sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; overflow-wrap: break-word; text-decoration: none;" target="_blank">How's your weekend going? Mine has been... ahem... magical! 😎👻🎃🍪 (Cookie recipe coming tomorrow!) #harrypotter #vegan #vegansofig #yesiam38whatofit</a></div>
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A post shared by River (@wingitvegan) on <time datetime="2017-10-29T23:11:21+00:00" style="font-family: arial, sans-serif; font-size: 14px; line-height: 17px;">Oct 29, 2017 at 4:11pm PDT</time></div>
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I'm only sharing these because they are Mr. Wing-It's favorite chocolate chip cookies. They are loaded with chunky chocolate and hazelnuts and they have a slight chewiness going on. I think they're OK, but I'm more of a puffy chocolate chip cookie kind of person. Or a <a href="http://www.wingitvegan.com/2014/01/coconut-oil-shortbread.html">Coconut Oil Shortbread</a> type of person. Mr. Wing-It loses his composure and makes nomnomnom noises when he eats these. I could take them or leave them and I'll usually eat one and let Mr. Wing-It have the other three. They're only little cookies!<br />
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Right, now that I've tried to deter you from ever making these, let's carry on with the recipe! :)<br />
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<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%;"><tbody>
<tr><td><b><span style="font-size: large;">Mr. Wing-It's Chocolate Chip and Hazelnut Cookies </span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: medium;">Makes 4 small cookies</span></b><br />
<br />
5 g all purpose flour (plus more later)<br />
15 g white sugar<br />
15 g brown sugar<br />
20 g vegetable oil or melted coconut oil (at room temperature)<br />
10 g vegan milk<br />
1/2 tsp vanilla extract<br />
30 g all purpose flour<br />
1/8 tsp salt<br />
1/4 tsp baking powder<br />
40 g semi-sweet chocolate chips<br />
20 g chopped hazelnuts<br />
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1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. Preheat the oven to 350 degrees F (175 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*<br />
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2. In a small bowl combine the 5 grams of flour, white sugar, brown sugar, oil, milk, and vanilla extract and use a mini whisk to whisk until smooth. Let that mixture rest for five minutes and whisk it again until it becomes creamy and almost like a caramel. It will take about 30 seconds of vigorous whisking.<br />
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3. Add the rest of the flour, salt, baking powder, chocolate chips, and hazelnuts and use a spoon to stir until just combined. Try to only stir it until all the ingredients are incorporated. Too much stirring will make these cookies too tough and chewy. The dough should be firm but not dry and crumbly. If it's too dry you can add a tiny bit more water. And if the dough is too soft and sticky you can add a bit more flour, always trying not to overwork the dough.<br />
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4. Divide the dough into six parts and then roll each piece between your hands to shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten the tops only slightly.<br />
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5. Bake for six minutes, then rotate the cookie sheet and bake for four or five more minutes or until the cookies look golden brown. The Cuisinart TOB-60 doesn't get these toasty on top, so you'll need to change the oven setting to BROIL (still at 350, no higher!) for the last three or four minutes. You may need to experiment if you have a different oven, but always watch it closely or the parchment paper might burn!<br />
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6. Transfer the cookies to a cooling rack and let them cool down a bit before digging in!<br />
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<br />
<b>IMPORTANT:</b>
I bake these in my toaster oven. Most parchment papers come with a warning that says something like "not for use in toaster ovens", because parchment paper is flammable and the heating elements inside toaster ovens could potentially start a fire. The instruction manual/recipe booklet that came with my toaster oven calls for the use of parchment paper in some of the recipes, therefore I have assumed that it's safe to use parchment paper in my toaster oven, but you should do your own research and decide for yourself if you think it will be safe for you to use parchment paper in your little oven. If you can't find the info in your manual, contact the manufacturer and ask them if it is safe to use parchment paper in your toaster oven!<br />
<b><br /></b>
<b><br /></b>
<b>GENERAL NOTES:</b><br />
<b><br /></b>
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.<br />
<br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc93NfcU6T2wAv99zr2SkWh8porSBXewnePFREexGAzzCmrQkmvH6PDgWlvTz6KI22cEPdq_Hx_FRYe6ursUJJ84MAUV8WNTB9hyphenhypheniIp4dD7SpVRjUOqA2jBSO12g5-TNVAtnupDArvDDmL/s1600/chocolate-chip-hazelnut-cookies2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc93NfcU6T2wAv99zr2SkWh8porSBXewnePFREexGAzzCmrQkmvH6PDgWlvTz6KI22cEPdq_Hx_FRYe6ursUJJ84MAUV8WNTB9hyphenhypheniIp4dD7SpVRjUOqA2jBSO12g5-TNVAtnupDArvDDmL/s1600/chocolate-chip-hazelnut-cookies2.JPG" /></a></div>
<br />
Well, there they are. If I'm going to eat a chocolate-hazelnut cookie, I'd rather go for these old <a href="http://www.wingitvegan.com/2015/07/chocolate-hazelnut-thumbprint-cookies.html">Chocolate-Hazelnut Thumbprint Cookies</a>. *shrugs*<br />
<div>
<br /></div>
<div>
Only one more day of <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> left! Tomorrow I will share my favorite treat. It will be 'stremely simple because I have simpleton taste buds who like very simple flavors. Can you guess what it's going to be?<br />
<br />
<br />
<br />
<br /></div>
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"name": "Vegan Chocolate Chip and Hazelnut Cookies",
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"datePublished": "2017-10-30",
"description": "Chewy little vegan cookies loaded with chunky chocolate and hazelnuts.",
"keywords": "vegan, chocolate chip, hazelnut, cookies, recipe for two ",
"recipeCategory": "Dessert",
"recipeCuisine": "Vegan",
"recipeIngredient": [
"5 g all purpose flour (plus more later)",
"15 g white sugar",
"15 g brown sugar",
"20 g vegetable oil or melted coconut oil (at room temperature)",
"10 g vegan milk",
"1/2 tsp vanilla extract",
"30 g all purpose flour",
"1/8 tsp salt",
"1/4 tsp baking powder",
"40 g semi-sweet chocolate chips",
"20 g chopped hazelnuts"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat",
"text": "These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. Preheat the oven to 350 degrees F (175 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl combine the 5 grams of flour, white sugar, brown sugar, oil, milk, and vanilla extract and use a mini whisk to whisk until smooth. Let that mixture rest for five minutes and whisk it again until it becomes creamy and almost like a caramel. It will take about 30 seconds of vigorous whisking."
},
{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Add the rest of the flour, salt, baking powder, chocolate chips, and hazelnuts and use a spoon to stir until just combined. Try to only stir it until all the ingredients are incorporated. Too much stirring will make these cookies too tough and chewy. The dough should be firm but not dry and crumbly. If it's too dry you can add a tiny bit more water. And if the dough is too soft and sticky you can add a bit more flour, always trying not to overwork the dough."
},
{
"@type": "HowToStep",
"name": "Fold",
"text": "Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating."
},
{
"@type": "HowToStep",
"name": "Shape the cookies",
"text": "Divide the dough into six parts and then roll each piece between your hands to shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten the tops only slightly."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Bake for six minutes, then rotate the cookie sheet and bake for four or five more minutes or until the cookies look golden brown. The Cuisinart TOB-60 doesn't get these toasty on top, so you'll need to change the oven setting to BROIL (still at 350, no higher!) for the last three or four minutes. You may need to experiment if you have a different oven, but always watch it closely or the parchment paper might burn!"
}
]
}
</script>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6026825713366251702.post-85739980861240039602017-10-27T11:22:00.002-05:002022-12-24T10:28:31.908-06:00Vegan Treats for Two: Crispy Coconut Lime CookiesZesty! Zingy! Zippy!<br />
<br />
These are crispy and crumbly, similar to shortbread, with coconut and lime zest in the cookies and a zesty lime drizzle on top. This recipe yields six cookies. Why six cookies if it's meant to be for two people? Because they are tiny!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_oQHNdGmxpUR6AZfvQALyc4nqw6616IRAdgiQSpUGv0SZwB2vn7Yem3hRqc0S-d4og3TJfnn-nULzlTxtXkJqdvIejQHlZdiO9LhSY8SCHNcf4uYfcbiYdXqeT47rsgKtYiEuPuveoM4h/s1600/coconut-lime-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_oQHNdGmxpUR6AZfvQALyc4nqw6616IRAdgiQSpUGv0SZwB2vn7Yem3hRqc0S-d4og3TJfnn-nULzlTxtXkJqdvIejQHlZdiO9LhSY8SCHNcf4uYfcbiYdXqeT47rsgKtYiEuPuveoM4h/s1600/coconut-lime-cookies.jpg" /></a></div>
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><b><span style="font-size: large;">Crispy Coconut-Lime Cookies for Two</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: medium;">Makes 6 tiny cookies</span></b><br />
<br />
10 g all purpose flour, sifted (plus more later)<br />
20 g powdered sugar (plus more for the drizzle)<br />
30 g vegetable oil or melted coconut oil<br />
12 g water<br />
1/2 tsp fresh lime zest<br />
50 g all purpose flour<br />
20 g unsweetened shredded coconut<br />
1/8 tsp salt<br />
<br />
<b>For the drizzle:</b><br />
<br />
40 g powdered sugar, sifted<br />
10 g fresh lime juice<br />
1/4 tsp fresh lime zest (plus a bit more for the top if you want)<br />
<br />
1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. Preheat the oven to 300 degrees F (150 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*<br />
<br />
2. In a small bowl combine the 10 grams of flour, 20 grams of powdered sugar, oil, water, and lime zest and use a mini whisk to whisk until smooth. Let that mixture rest for five minutes and whisk it again until it becomes creamy and almost like a pale caramel. It will take about 30 seconds of vigorous whisking.<br />
<br />
3. Add the flour, coconut, and salt and use a spoon to stir until just combined. Try to only stir it until all the ingredients are incorporated. Too much stirring will make these cookies tough and chewy. The dough should be firm but not dry and crumbly. If it's too dry you can add a tiny bit more water. And if the dough is too sticky you can add a bit more flour, always trying not to overwork the dough. The consistency should be similar to the cookies in the video below, only a bit lumpier because of the coconut. You can skip to the 1:47 mark to check out what the dough looks like.<br />
<br />
4. Use a small 1 3/4 inch cookie cutter to shape the cookies directly onto the parchment paper. Check out the video below at the 1:47 mark to see how I do that using a small spoon and my little cookie cutter. If you don't have a small cookie cutter, you can divide the dough into six pieces and then shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten them slightly until they're a bit less than 1/3 inch tall.<br />
<br />
5. Bake for 10 minutes, then rotate the cookie sheet and bake for 10 more minutes. If you want your cookies to look golden brown on top you may need to change the oven setting to BROIL and crank up the heat to 350 for the last two minutes. But watch it closely or the parchment paper might burn!<br />
<br />
6. Transfer the cookies to a cooling rack and let them cool down to room temperature before you continue.<br />
<br />
7. In a small bowl or cup combine the 45 grams of powdered sugar, lime juice, and 1/4 teaspoon of lime zest and stir until smooth. The icing should be thick and creamy. If it's too watery just add a bit more sifted powdered sugar, and if it's too hard and it doesn't flow easily just squeeze a bit more lime juice in there.<br />
<br />
8. Drizzle the icing all over the cookies and sprinkle a bit more lime zest on top while the icing is still wet if you want to give them a little pop of color. Let the icing dry for a few minutes at room temperature and enjoy!<br />
<br />
<br />
<b>IMPORTANT:</b>
I bake these in my toaster oven. Most parchment papers come with a warning that says something like "not for use in toaster ovens", because parchment paper is flammable and the heating elements inside toaster ovens could potentially start a fire. The instruction manual/recipe booklet that came with my toaster oven calls for the use of parchment paper in some of the recipes, therefore I have assumed that it's safe to use parchment paper in my toaster oven, but you should do your own research and decide for yourself if you think it will be safe for you to use parchment paper in your little oven. If you can't find the info in your manual, contact the manufacturer and ask them if it is safe to use parchment paper in your toaster oven!<br />
<b><br /></b>
<b><br /></b>
<b>GENERAL NOTES:</b><br />
<b><br /></b>
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.<br />
<br />
<br /></td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4QirKa-u-sE4MYEeEtFw2XvVMgGywica6KeSa7qOMPc25lb9gg8CIhHvYz59_fGT9MM4m3Dkg5m_pIzfXnFSAPJsqhJRolhN4z6CDD1mnrosO4Xii_FD0gpOqYrhi6N9NZVaoCJjBXEA/s1600/coconut-lime-cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp4QirKa-u-sE4MYEeEtFw2XvVMgGywica6KeSa7qOMPc25lb9gg8CIhHvYz59_fGT9MM4m3Dkg5m_pIzfXnFSAPJsqhJRolhN4z6CDD1mnrosO4Xii_FD0gpOqYrhi6N9NZVaoCJjBXEA/s1600/coconut-lime-cookies2.jpg" /></a></div>
<br />
This video is for the Chocolate-Covered Shortbread Cookies I shared the other day, but the method of pressing the cookie dough into the cookie cutter is the same. Skip to 1:47 if you'd like to see what that looks like.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/znX6A5zheIQ" width="560"></iframe></div>
<br />
Can you believe <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> is almost over already? Madness! Happy weekend, everyone! :)<br />
<br />
<br />
<br />
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"20 g powdered sugar (plus more for the drizzle)",
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"12 g water",
"1/2 tsp fresh lime zest",
"50 g all purpose flour",
"20 g unsweetened shredded coconut",
"1/8 tsp salt"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the oven to 300 degrees F (150 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*"
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl combine the 10 grams of flour, 20 grams of powdered sugar, oil, water, and lime zest and use a mini whisk to whisk until smooth. Let that mixture rest for five minutes and whisk it again until it becomes creamy and almost like a pale caramel. It will take about 30 seconds of vigorous whisking."
},
{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Add the flour, coconut, and salt and use a spoon to stir until just combined. Try to only stir it until all the ingredients are incorporated. Too much stirring will make these cookies tough and chewy. The dough should be firm but not dry and crumbly. If it's too dry you can add a tiny bit more water. And if the dough is too sticky you can add a bit more flour, always trying not to overwork the dough."
},
{
"@type": "HowToStep",
"name": "Shape the cookies",
"text": "Use a small 1 3/4 inch cookie cutter to shape the cookies directly onto the parchment paper. Check out the video below at the 1:47 mark to see how I do that using a small spoon and my little cookie cutter. If you don't have a small cookie cutter, you can divide the dough into six pieces and then shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten them slightly until they're a bit less than 1/3 inch tall."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Bake for 10 minutes, then rotate the cookie sheet and bake for 10 more minutes. If you want your cookies to look golden brown on top you may need to change the oven setting to BROIL and crank up the heat to 350 for the last two minutes. But watch it closely or the parchment paper might burn!"
}
]
}
</script>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6026825713366251702.post-62224738439818661972017-10-26T11:53:00.005-05:002022-12-24T12:44:48.358-06:00Vegan Treats for Two: Almond Paste SconesLast Thursday I shared <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-happy-applesauce.html" target="_blank">a recipe that makes me feel happy things</a>. Today I'm doing the same!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sFhH_KjNjgv0wWOEqn7Lz8x3xJ3wMIduvxAirDRyebm7aSgvd4-iRhybTCZKkAuJuJBCeyQ7hN2fEQMiWYWL0jmZD-QqMWqyZHYXU21f6pdnR9P4Qri5B23wkbnX0jQUxA1xAw_yrfmI/s1600/almond-scones.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2sFhH_KjNjgv0wWOEqn7Lz8x3xJ3wMIduvxAirDRyebm7aSgvd4-iRhybTCZKkAuJuJBCeyQ7hN2fEQMiWYWL0jmZD-QqMWqyZHYXU21f6pdnR9P4Qri5B23wkbnX0jQUxA1xAw_yrfmI/s1600/almond-scones.JPG" /></a></div>
<br />
These almond paste scones are such a treat! Well, it's the almond paste bits inside the scones that I consider a treat because almond paste is expensive. I always hoard boxes of it whenever I find it on sale somewhere because I can't bring myself to pay full price for it. I think the regular price at our grocery store is over seven bucks. Ouch! But the nice thing about baking tiny batches of things is that one box of almond paste can last quite a while. The almond paste that I use is by <a href="http://www.odense.com/products.php" target="_blank">Odense</a>. They also make marzipan but it has more sugar and fewer almonds than the almond paste.<br />
<br />
These are crusty on the outside and soft and crumbly on the inside with random bits of gooey almond paste all over. They are also flavored with almond extract and they have a few almond slices on top. Honestly, I don't usually bother with the almond slices but because these look pretty generic and unimpressive without them I thought I'd throw some on there for the photos. I could take them or leave them!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygmdteYmFs-Kwcz-zmUB3CdeTVUdZ2Dn3dpEb0cFdKBg16WDt_9vkFJVeWBgQcE9krESSxZQ4hbs57_-h3E8nxZnN0JKmx3W3VJlXW1knjzvHhSVANbsEB_H2da3tpIocwVYgsesu3oGy/s1600/almond-scones2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygmdteYmFs-Kwcz-zmUB3CdeTVUdZ2Dn3dpEb0cFdKBg16WDt_9vkFJVeWBgQcE9krESSxZQ4hbs57_-h3E8nxZnN0JKmx3W3VJlXW1knjzvHhSVANbsEB_H2da3tpIocwVYgsesu3oGy/s1600/almond-scones2.JPG" /></a></div>
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><b><span style="font-size: large;">Almond Paste Scones for Two</span></b><br />
<br />
50 g almond paste<br />
60 g flour<br />
20 g refined coconut oil<br />
15 g sugar<br />
1/8 tsp salt<br />
3/4 tsp baking powder<br />
40 g full-fat coconut milk, at room temperature<br />
1/2 tsp vanilla extract<br />
1/4 tsp almond extract<br />
a little extra coconut milk and sugar for the top<br />
a few almond slices, optional<br />
<br />
1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. Preheat the toaster oven to 375 degrees F (190 degrees C) on the BAKE setting and line a small baking sheet with parchment paper.*<br />
<br />
2. Cut the almond paste into about 1/3 inch squares and set aside. I always keep my almond paste frozen so cutting it is easier and less sticky.<br />
<br />
3. In a medium sized bowl combine the flour and coconut oil and use a dough blender or a large fork to mash the oil into the flour until the mixture resembles coarse cornmeal. This will take a minute or two.<br />
<br />
4. Add the sugar, salt, and baking powder and mix well.<br />
<br />
5. Throw in the almond paste bits and toss them in the flour mixture to coat them well.<br />
<br />
6. Add the coconut milk, vanilla, and almond extract and use a large spoon to stir quickly until just combined. It should only take about nine or ten strokes with the spoon.<br />
<br />
7. Turn the dough onto a lightly floured surface (I use a bamboo chopping board as my work surface) and shape into a circle about four inches wide and 3/4 inch high. Try not to handle the dough too much, just plop it on the surface, pat it down a bit to flatten the top and use your palms to shape the blob of dough into a circle.<br />
<br />
8. Brush a bit of coconut milk all over the top of the dough and sprinkle a little sugar all over it. About a teaspoon of sugar will do. If you're doing the almond slices, pop them on top of the sugar and very gently press them down into the dough.<br />
<br />
9. Use a large knife to cut the circle of dough into four triangles and transfer each one onto the prepared baking sheet.<br />
<br />
10. Bake for 12 minutes, then switch to BROIL and bake (still at 315 degrees) for an extra three or four minutes. Your oven may be different than mine. Keep a close eye on the scones especially during the broiling time because the parchment paper may burn! If your oven is well behaved and things often get browned on the top without having to broil them, you can just bake these at 375 for 15 or 16 minutes. Mine needs a little help and I need to broil them to brown them.<br />
<br />
<br />
<b>IMPORTANT:</b>
I bake these in my toaster oven. Most parchment papers come with a warning that says something like "not for use in toaster ovens", because parchment paper is flammable and the heating elements inside toaster ovens could potentially start a fire. The instruction manual/recipe booklet that came with my toaster oven calls for the use of parchment paper in some of the recipes, therefore I have assumed that it's safe to use parchment paper in my toaster oven, but you should do your own research and decide for yourself if you think it will be safe for you to use parchment paper in your little oven. If you can't find the info in your manual, contact the manufacturer and ask them if it is safe to use parchment paper in your toaster oven! And keep an eye on it in case it starts to burn even if the manual says it's OK to use parchment paper!<br />
<b><br /></b>
<b><br /></b><b>NOTES:</b><br />
<b><br /></b>
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital Scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.<br />
<br /></td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyro9iU16OrI-bgwyx8DnCd0LPwv4WV2D-VT3okv8jGybkuElFc9AjTf9cyUiIh6juvFFjKdi_7CkXEEKrpVytuWOo9vFk47sJf5s52L9WXJp3Zj9gt5Gclmni7XD6ONh5EQxbFCuywDfR/s1600/almond-scones3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyro9iU16OrI-bgwyx8DnCd0LPwv4WV2D-VT3okv8jGybkuElFc9AjTf9cyUiIh6juvFFjKdi_7CkXEEKrpVytuWOo9vFk47sJf5s52L9WXJp3Zj9gt5Gclmni7XD6ONh5EQxbFCuywDfR/s1600/almond-scones3.JPG" /></a></div>
<br />
<span style="color: black;">Do you see the pieces of almond paste? Maybe not. They are almost the same color as the crumb! They are like invisible little bites of joy, but they are there and they are delicious. I really hope you love these as much as I do if you get a chance to make them!</span><br />
<span style="color: black;"><br /></span>
<span style="color: black;">See you tomorrow!</span><br />
<span style="color: #666666;"><br /></span>
P.S: <a href="http://kittensgonelentil.blogspot.com/" target="_blank">Susan</a>, my deepest, most sincere apologies!<br />
<span style="color: black;"><br /></span>
<span style="color: black;"><br /></span>
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],
"author": {
"@type": "Person",
"name": "Wing It Vegan"
},
"datePublished": "2017-10-30",
"description": "Vegan Almond Paste Scones for Two.",
"keywords": "vegan, almond, scones, recipe for two ",
"recipeCategory": "Dessert",
"recipeCuisine": "Vegan",
"recipeIngredient": [
"50 g almond paste",
"60 g flour",
"20 g refined coconut oil",
"15 g sugar",
"1/8 tsp salt",
"3/4 tsp baking powder",
"40 g full-fat coconut milk, at room temperature",
"1/2 tsp vanilla extract",
"1/4 tsp almond extract",
"a little extra coconut milk and sugar for the top"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the oven to 300 degrees F (150 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*"
},
{
"@type": "HowToStep",
"name": "Prep the almond paste",
"text": "Cut the almond paste into about 1/3 inch squares and set aside. I always keep my almond paste frozen so cutting it is easier and less sticky."
},
{
"@type": "HowToStep",
"name": "Combine flour and oil",
"text": "In a medium sized bowl combine the flour and coconut oil and use a dough blender or a large fork to mash the oil into the flour until the mixture resembles coarse cornmeal. This will take a minute or two. Add the sugar, salt, and baking powder and mix well. Throw in the almond paste bits and toss them in the flour mixture to coat them well."
},
{
"@type": "HowToStep",
"name": "Add the liquid ingredients",
"text": "Add the coconut milk, vanilla, and almond extract and use a large spoon to stir quickly until just combined. It should only take about nine or ten strokes with the spoon."
},
{
"@type": "HowToStep",
"name": "Shape the scones",
"text": "Turn the dough onto a lightly floured surface (I use a bamboo chopping board as my work surface) and shape into a circle about four inches wide and 3/4 inch high. Try not to handle the dough too much, just plop it on the surface, pat it down a bit to flatten the top and use your palms to shape the blob of dough into a circle. Brush a bit of coconut milk all over the top of the dough and sprinkle a little sugar all over it. About a teaspoon of sugar will do. Use a large knife to cut the circle of dough into four triangles and transfer each one onto the prepared baking sheet."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Bake for 12 minutes, then switch to BROIL and bake (still at 315 degrees) for an extra three or four minutes. Your oven may be different than mine. Keep a close eye on the scones especially during the broiling time because the parchment paper may burn! If your oven is well behaved and things often get browned on the top without having to broil them, you can just bake these at 375 for 15 or 16 minutes. Mine needs a little help and I need to broil them to brown them."
}
]
}
</script>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6026825713366251702.post-52006303839705667482017-10-25T11:28:00.007-05:002022-12-24T06:40:57.627-06:00Pumpkin-Vanilla Cupcakes with Cinnamon Sugar (Vegan Treats for Two)Confession time: I don't really like pumpkin spice. I've tried to like it. I don't. Do you?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyNkR6oTUUd_Id3IW6eOQn199SxCQq90UdsoSJ1y1Kz_iWexb-vB0AcqxnvCJK7WmvoAtKc5kt0DYcZdtw9rD9gXVeqNRGN0C8oSibYG4oijbRnAs9Dgaqw7tX44lukoLEfi-Zn3r56aE/s1600/pumpkin-vanilla-cupcakes-with-cinnamon-sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyNkR6oTUUd_Id3IW6eOQn199SxCQq90UdsoSJ1y1Kz_iWexb-vB0AcqxnvCJK7WmvoAtKc5kt0DYcZdtw9rD9gXVeqNRGN0C8oSibYG4oijbRnAs9Dgaqw7tX44lukoLEfi-Zn3r56aE/s1600/pumpkin-vanilla-cupcakes-with-cinnamon-sugar.jpg" /></a></div>
<br />
These are not like a traditionally flavored pumpkin cake because they have no pumpkin spice and only a little bit of cinnamon on top. Cinnamon sometimes wakes my heartburn monster and that is no fun at all. Feel free to add a bit of pumpkin spice or even a little cinnamon to the cakes if you want a more traditional pumpkin treat!<br />
<br />
Sorry, I have to say it. Please avert your eyes if the "M" word disgusts you. These cupcakes are super MOIST! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZqpCzFGqz4CtwNMZhWnMqnMKLAMJ-WH0hYYo8X7BLt7Z1wNJ4VFcPyLNWjtw_-53nlC6B7vHJfyZpYEuRJwxPpIl5tZ2Gyg9Rt8HupJ3_HCoIG368l-HHAyx_AWI49TqDUBHjnArRUPF/s1600/pumpkin-vanilla-cupcakes-with-cinnamon-sugar2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZqpCzFGqz4CtwNMZhWnMqnMKLAMJ-WH0hYYo8X7BLt7Z1wNJ4VFcPyLNWjtw_-53nlC6B7vHJfyZpYEuRJwxPpIl5tZ2Gyg9Rt8HupJ3_HCoIG368l-HHAyx_AWI49TqDUBHjnArRUPF/s1600/pumpkin-vanilla-cupcakes-with-cinnamon-sugar2.jpg" /></a></div>
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<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><span style="font-size: large;"><b>Pumpkin-Vanilla Cupcakes with Cinnamon Sugar</b></span><br />
<br />
<b>For the cinnamon sugar:</b><br />
<br />
about 1 tsp sugar<br />
about 1/8 tsp ground cinnamon, or more if you like!<br />
<br />
<b>For the cakes:</b><br />
<br />
30 g white sugar<br />
15 g vegetable oil or melted coconut oil at room temperature<br />
20 g pumpkin puree<br />
20 g vegan milk (plus more later)<br />
30 g all purpose flour<br />
1/16 tsp salt<br />
1/16 tsp baking soda<br />
1/8 tsp baking powder<br />
10 g vegan milk<br />
1/2 tsp vanilla extract<br />
1/4 tsp white vinegar<br />
<br />
<br />
1. First lets make the cinnamon sugar. In a small bowl combine the sugar and cinnamon and mix well. Set aside.<br />
<br />
2. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.<br />
<br />
3. In a small bowl or coffee cup combine the sugar, oil, pumpkin puree, and 20 grams of milk and whisk vigorously for at least 30 seconds.<br />
<br />
4. Sift in the flour and add the salt, baking soda, and baking powder<br />
<br />
5. Fold everything slightly until you end up with a somewhat lumpy batter.<br />
<br />
6. Add the remaining 10 grams of milk, vanilla, and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter! If it's over mixed it will be stodgy and chewy.<br />
<br />
7. Pour the cupcake batter into the prepared cupcake liners and sprinkle the cinnamon sugar evenly all over the tops.<br />
<br />
8. Bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
<br />
9. Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a cooling rack. <br />
<br />
<br />
RECIPE NOTES:<br />
<br />
. These have a mild cinnamon flavor. Feel free to double the cinnamon if you want.<br />
<br />
. Depending on your oven, these may or may not get nice and toasty and crusty on top. If they're not browning up just broil them at 400 degrees F for a minute and that should do it. Keep an eye on them while you're broiling them!<br />
<br />
<br />
GENERAL NOTES:<br />
<br />
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>. It explains why I use the WARM setting for the first 12 minutes of the bake and why I don't use the BAKE setting from the start. The short story: by using the WARM setting and activating only the bottom heating elements for the first 12 minutes, the cupcakes get a chance to rise properly without the heat from top heating elements beating down on them. But there is more detailed info on that post, along with side-by-side photos of cupcakes to compare the different baking settings.<br />
<br />
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mBNoSxzgeFXEKFCZUIbJ8phDVD8Wmmb7c5cg-CB2IhsPOgXS1uKgSc-4bsDeBtRMFfw3RT_iNkqYngae1Cttw-ePBNTWyIkFluFBDRz3PNuHGpMh9sa4D2NxTn2P5eoQgypOYDskjTWO/s1600/pumpkin-vanilla-cupcakes-with-cinnamon-sugar3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mBNoSxzgeFXEKFCZUIbJ8phDVD8Wmmb7c5cg-CB2IhsPOgXS1uKgSc-4bsDeBtRMFfw3RT_iNkqYngae1Cttw-ePBNTWyIkFluFBDRz3PNuHGpMh9sa4D2NxTn2P5eoQgypOYDskjTWO/s1600/pumpkin-vanilla-cupcakes-with-cinnamon-sugar3.jpg" /></a></div>
<br />
More confession time: I like these even better with chocolate ganache on top instead of the cinnamon sugar crust! But the thing is that this week I've only blogged about chocolate things and I thought I'd change it up a bit. But, CHOCOLATE!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Aplb1U7Q9cDy4mCVxeD98ChC5iDXjXES6QLMD1i_8m4Tt1b1dmLRL4mtHG0FvNkYS5OvNjo-ss1UA4lgo3ukfCyiNB7qG1Ko2rNoCjSE4FYaReHhoHbxAIX9AoFc324JAWFsJjclrbVW/s1600/pumpkin-vanilla-cupcakes-with-chocolate-ganache.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Aplb1U7Q9cDy4mCVxeD98ChC5iDXjXES6QLMD1i_8m4Tt1b1dmLRL4mtHG0FvNkYS5OvNjo-ss1UA4lgo3ukfCyiNB7qG1Ko2rNoCjSE4FYaReHhoHbxAIX9AoFc324JAWFsJjclrbVW/s1600/pumpkin-vanilla-cupcakes-with-chocolate-ganache.jpg" /></a></div>
<br />
If you want to make pumpkin-vanilla cupcakes with chocolate ganache instead of with the cinnamon sugar on top, follow the directions for <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-orange-cupcakes.html" target="_blank">this semi-sweet chocolate ganache</a> that I shared last week. Make sure the cakes are at room temperature before you spread the ganache on top!<br />
<br />
See you tomorrow! <br />
<br />
<br />
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"datePublished": "2017-10-25",
"description": "Little vegan pumpkin cakes topped with crunchy cinnamon sugar.",
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"recipeIngredient": [
"about 1 tsp sugar",
"about 1/8 tsp ground cinnamon, or more if you like!",
"30 g sugar",
"15 g vegetable oil or melted coconut oil at room temperature",
"20 g pumpkin puree",
"20 g vegan milk (plus more later)",
"30 g all purpose flour",
"1/16 tsp salt",
"1/16 tsp baking soda",
"1/8 tsp baking powder",
"10 g vegan milk",
"1/4 tsp white vinegar",
"1/2 tsp vanilla extract"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl or coffee cup combine the sugar, oil, pumpkin puree, and 20 grams of milk and whisk vigorously for at least 30 seconds."
},
{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Sift in the flour and add the salt, baking soda, and baking powder."
},
{
"@type": "HowToStep",
"name": "Fold",
"text": "Fold everything slightly until you end up with a somewhat lumpy batter."
},
{
"@type": "HowToStep",
"name": "Fold in remaining ingredients",
"text": "Add the remaining 10 grams of milk, vanilla, and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter! If it's over mixed it will be stodgy and chewy."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Pour the cupcake batter into the prepared cupcake liners and sprinkle the cinnamon sugar evenly all over the tops. Bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start."
}
]
}
</script>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-6026825713366251702.post-78528130099569482272017-10-24T11:52:00.002-05:002022-12-24T12:20:54.048-06:00Vegan Treats for Two: Chocolate-Covered Shortbread-Style CookiesLook, ma! No cakes!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAVE9TIdyoUgQ6PGJI0G_gznYBspjJCWg-4idZ5wSsXimbJvDm5tQMJKMb2RkU1r233QY0CTafmyEszQZLVLHegYOX-N93Q51x6K05x__LTA3nmSwBONVkCt6FjpTxFXnfjcMzkpqvM2S/s1600/Chocolate-Covered-Shortbread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRAVE9TIdyoUgQ6PGJI0G_gznYBspjJCWg-4idZ5wSsXimbJvDm5tQMJKMb2RkU1r233QY0CTafmyEszQZLVLHegYOX-N93Q51x6K05x__LTA3nmSwBONVkCt6FjpTxFXnfjcMzkpqvM2S/s1600/Chocolate-Covered-Shortbread.JPG" /></a></div>
<br />
As promised, here is a non-cake recipe. But I'll probably go back to cake tomorrow because cake and I goes together like peas and carrots. These cookies are "shortbread-style" cookies. They are made with oil instead of butter, which disqualifies them as traditional shortbread, but they are crispy and crumbly and delicious! They are topped with semi-sweet chocolate and sprinkled with nuts or coconut. No sprinkles! The sprinkles did not work on these because they were too hard and crunchy and it was kind of like eating sand-covered cookies. Mmmm. Yummy. You may have seen this recipe already if you subscribe to my YouTube channel, but I have only a handful of subscribers so I imagine most of you haven't seen it yet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7So-Jh45wjOUZUxcjdyOqT4o0PZUT4MA4QQOkvdXbCL7v_uG2N8bKIQOFfUHiCxc9oFBc3uSmXWa22eJezP7LnNnSKTGb26tr_43pdTxHbBUaeCZLuvFe3gmEobCNljQoXe-HLVtrRLJI/s1600/Chocolate-Covered-Shortbread2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7So-Jh45wjOUZUxcjdyOqT4o0PZUT4MA4QQOkvdXbCL7v_uG2N8bKIQOFfUHiCxc9oFBc3uSmXWa22eJezP7LnNnSKTGb26tr_43pdTxHbBUaeCZLuvFe3gmEobCNljQoXe-HLVtrRLJI/s1600/Chocolate-Covered-Shortbread2.JPG" /></a></div>
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><b><span style="font-size: large;">Chocolate Covered Shortbread-Style Cookies </span></b><br />
<br />
35 g vegetable oil<br />
20 g powdered sugar<br />
10 g water<br />
1/4 tsp vanilla<br />
70 g all purpose flour<br />
1/8 tsp salt<br />
50 g semi-sweet chocolate chips<br />
a small handful of finely chopped nuts and/or shredded coconut (optional)<br />
<br />
1. Preheat the oven to 300 degrees F (150 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*<br />
<br />
2. In a small bowl combine powdered sugar and oil and whisk well until it looks smooth and creamy.<br />
<br />
3. Add the water and the vanilla and whisk well.<br />
<br />
4. Add the salt and the flour and stir until just combined. If before adding the flour and salt you notice that your water isn't blending with the oil and powdered sugar mixture, you can add about 15 grams of the flour to it and whisk it well, and then go ahead and stir in the rest of the flour and salt with a spoon.<br />
<br />
5. Use a small 1 3/4 inch cookie cutter to shape the cookies directly onto the parchment paper. Check out the video below at the 1:47 mark to see how I do that using a small spoon and my little cookie cutter. If you don't have a small cookie cutter, you can divide the dough into six pieces and then shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten them slightly until they're a bit less than 1/3 inch tall.<br />
<br />
6. Bake for 10 minutes, then rotate the cookie sheet and bake for 10 more minutes.
.Now comes the hard part. You have to let them cool down to room temperature before putting the toppings on! Transfer them to a cooling rack and good luck to you not eating them all before they're cool enough to finish them.<br />
<br />
7. Melt the chocolate chips in a small microwave-safe bowl. Microwave for 30 seconds, then gently stir the chocolate chips with a spoon, microwave for 15 more seconds, stir again, microwave for 15 seconds, stir again. Your chips should be melted by now, but keep nuking and stirring them in 15 second intervals if they're not looking smooth and creamy.<br />
<br />
8. Spread the melted chocolate chips on top of each cookie (careful, that chocolate will be HOT!) and sprinkle chopped nuts or finely shredded coconut all over the chocolate. That's optional. You can skip the nuts and coconut and they will still be yummy. As you can see, I used sprinkles as a topping for a couple of the cookies. That... was not good. The sprinkles were too hard and crunchy and it was like eating sand! *FAIL*<br />
<br />
9. Here comes another hard part. You have to let them cool down again to give the chocolate a chance to firm up! Ugh! But that's OK, you can stick them in the fridge for a few minutes to speed up the process.
Now you're done! Enjoy!<br />
<br />
<br />
<b>IMPORTANT:</b>
I bake these in my toaster oven. Most parchment papers come with a warning that says something like "not for use in toaster ovens", because parchment paper is flammable and the heating elements inside toaster ovens could potentially start a fire. The instruction manual/recipe booklet that came with my toaster oven calls for the use of parchment paper in some of the recipes, therefore I have assumed that it's safe to use parchment paper in my toaster oven, but you should do your own research and decide for yourself if you think it will be safe for you to use parchment paper in your little oven. If you can't find the info in your manual, contact the manufacturer and ask them if it is safe to use parchment paper in your toaster oven!<br />
<b><br /></b>
<b><br /></b>
<b>GENERAL NOTES:</b><br />
<b><br /></b>
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.<br />
<br /></td></tr>
</tbody></table>
<br />
<br />
You can also use this recipe to make chocolate filled sandwich cookies. Just make smaller cookies so you'll have eight instead of six, and then sandwich them together with 60 grams of melted chocolate chips.<br />
<br />
Or! Keep glamming up those sandwich cookies! Do 70 grams of melted chocolate chips instead of 60 grams so you'll have enough chocolate to spread all over the sides of the sandwiched cookies. Then roll them in about 20 grams of unsweetened shredded coconut. Like this:<br />
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Here is the video from my YouTube channel. It's meant to be slow-paced and relaxing but you can adjust the speed if you find it slow-paced and exasperating.<br />
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See you tomorrow! Cake! :)<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/znX6A5zheIQ" width="560"></iframe></div>
<br />
<br />
<span style="color: #666666;"><br /></span>
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"@type": "Recipe",
"name": "Vegan Chocolate-Covered Shortbread-Style Cookies",
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"datePublished": "2017-10-30",
"description": "Little oil-based vegan shortbread cookies topped with chocolate.",
"keywords": "vegan, shortbread, chocolate, cookies, recipe for two ",
"recipeCategory": "Dessert",
"recipeCuisine": "Vegan",
"recipeIngredient": [
"35 g vegetable oil",
"20 g powdered sugar",
"10 g water",
"1/4 tsp vanilla",
"70 g all purpose flour",
"1/8 tsp salt",
"50 g semi-sweet chocolate chips",
"a small handful of finely chopped nuts and/or shredded coconut (optional)"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the oven to 300 degrees F (150 C) and line a small cookie sheet with parchment paper. See notes for parchment paper safety.*"
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl combine powdered sugar and oil and whisk well until it looks smooth and creamy. Add the water and the vanilla and whisk well."
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{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Add the salt and the flour and stir until just combined. If before adding the flour and salt you notice that your water isn't blending with the oil and powdered sugar mixture, you can add about 15 grams of the flour to it and whisk it well, and then go ahead and stir in the rest of the flour and salt with a spoon."
},
{
"@type": "HowToStep",
"name": "Shape the cookies",
"text": "Use a small 1 3/4 inch cookie cutter to shape the cookies directly onto the parchment paper. Check out the video below at the 1:47 mark to see how I do that using a small spoon and my little cookie cutter. If you don't have a small cookie cutter, you can divide the dough into six pieces and then shape each piece into a ball. Place each ball of cookie dough onto the parchment paper and flatten them slightly until they're a bit less than 1/3 inch tall."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Bake for 10 minutes, then rotate the cookie sheet and bake for 10 more minutes. .Now comes the hard part. You have to let them cool down to room temperature before putting the toppings on! Transfer them to a cooling rack and good luck to you not eating them all before they're cool enough to finish them."
}
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}
</script>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6026825713366251702.post-23273988654829498412017-10-23T11:11:00.006-05:002022-12-24T06:41:23.754-06:00Vegan Treats for Two: Chocolate Peanut Butter BLOB CupcakesThese are ugly. I know.<br />
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<br />
I was trying to do a dramatic thing with the peanut butter cup on top but this just looks odd and creepy! That's OK, these cupcakes don't care that they're not going to win any beauty contests because they know they're delicious. They are little chocolate cakes filled and topped with an obscene amount of creamy peanut butter frosting, then drizzled with chocolate ganache and STABBED with shards of peanut butter cups. They have been STABBED and they are bleeding chocolate! Let's be honest, it does look like I stabbed them. Voodoo cupcakes?<br />
<br />
They were going to be called "Peanut Butter Bomb Cupcakes," but bombs are awful things and I changed the name to "Peanut Butter Blob Cupcakes." Because they look like blobs.<br />
<br />
BLOBS.<br />
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<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><b><span style="font-size: large;">Chocolate Peanut Butter Blob Cupcakes for Two</span></b><br />
<br />
<br />
<b>For the chocolate cakes:</b><br />
<br />
30 g sugar<br />
18 g vegetable oil or melted coconut oil at room temperature<br />
20 g vegan milk (plus more later)<br />
30 g all purpose flour<br />
4 g dark cocoa powder (Dutch process)<br />
1/16 tsp salt<br />
1/16 tsp baking soda<br />
1/8 tsp baking powder<br />
20 g vegan milk<br />
1/4 tsp white vinegar<br />
<br />
1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.<br />
<br />
2. In a small bowl or coffee cup combine the sugar, oil, and milk and whisk vigorously for at least 30 seconds.<br />
<br />
3. Sift in the flour and cocoa powder and add the salt, baking soda, and baking powder.<br />
<br />
4. Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.<br />
<br />
5. Add the rest of the milk and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter.<br />
<br />
6. Pour the batter into the prepared muffin tin and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 325 degrees F (160 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
<br />
7. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool down completely at room temperature before you continue with the frosting.<br />
<br />
<br />
<b>For the peanut butter frosting:</b><br />
<br />
30 g shortening*<br />
30 g smooth peanut butter<br />
10-15 g powdered sugar, sifted<br />
5 g vegan milk (about a teaspoon)<br />
1/4 tsp vanilla extract<br />
<br />
<br />
1. Weigh the shortening into a small, narrow bowl or cup and beat it for about a minute or until it looks smooth.<br />
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2. Add the peanut butter beat for a few more seconds.<br />
<br />
3. Add the sifted powdered sugar and beat until smooth and fluffy, about 30 seconds or so.<br />
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4. Give it a taste and add more powdered sugar if needed. I like 10 grams of powdered sugar in this frosting, more than that and it's too sweet, but you may like it sweeter.<br />
<br />
5. Beat in the milk and vanilla extract. Your frosting should be fluffy now!<br />
<br />
6. Now that the cupcakes are at room temperature you're ready to frost them. If you want to hollow out the centers and fill them with frosting like I did, use an apple corer to remove a bit of cake from the center of each cupcake and then use a small spoon to fill the cake holes with a bit of frosting. This is optional. You could just go straight to frosting the cupcakes. Plonk the frosting on top of the cupcakes and use a little spatula, or a non-serrated knife, or the back of a small spoon to smooth out the peanut butter frosting.<br />
<br />
<br />
<b>For the chocolate ganache:</b><br />
<br />
20 g semi-sweet chocolate chips<br />
10 g vegan milk<br />
<br />
1. Combine the chocolate chips and milk in a small microwave-safe bowl. I like to use a glass bowl or cup so I can keep an eye on it and make sure it doesn't bubble up in the microwave.<br />
<br />
2. Microwave on high for 15 seconds. Stir. Microwave again if necessary for 10 more seconds. Stir. Repeat if necessary until the ganache is smooth and silky.<br />
<br />
3. Let the ganache cool down completely before spreading it on the cupcakes. Pop it in the fridge for a few minutes until it's a bit thicker and spreadable. Check it every five minutes so it doesn't get too stiff in the fridge.<br />
<br />
4. Use a small spoon to drop the ganache onto the peanut butter frosting. Do a test drop first and see how far down the frosting it runs. Pop it back in the fridge for a few more minutes if it's too runny.<br />
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5. If you want to plonk a peanut butter cup on top of the cupcake, do it now while the ganache is still gooey!<br />
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<br />
<b>RECIPE NOTES:</b><br />
<br />
. Feel free to use proper cake decorating tools and pipe the icing on with a pretty decorating tip. I can't be bother to go through all that trouble for only two cupcakes!<br />
<br />
. I use Spectrum Organics shortening which is Colombian palm oil. If you can't find a shortening you're comfortable using, you can always replace it with <a href="http://www.wingitvegan.com/2012/10/video-coconut-milk-whipped-cream-ghosts.html">coconut whipped cream</a>, Just gently fold the peanut butter into the whipped cream instead of beating it in. The peanut butter can curdle and get grainy if you beat it into the whipped cream. Keep the cupcakes refrigerated if you're not going to eat them right away!<br />
<br />
<br />
<b>GENERAL NOTES:</b><br />
<b><br /></b>
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>.<br />
<br />
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.<br />
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Would you like to see a little step-by-stepper of the ugleh blobs?<br />
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These also look horrid if you just plonk a whole peanut butter cup on top. Less stabby, but still... BLOBS.<br />
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Ugly blob. Delicious blob.<br />
<br />
I know that so far I've only shared cupcake recipes for this <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> theme of Vegan Treats for Two. It's just that cake is my favorite thing! Tomorrow I'll bring us some cookies for a change. Unless I don't and I bring us more cake instead. That could happen! :)<br />
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"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjIStODWAZAvB26whfw4D-kwEpwfwc1Jw6izouTWsGNX0AEUM6IBorBlqUeUepT4Kf7oW5Dgb6cupWVo0F0siZ8xd-LcNlGdLW130OcusO8hYzD2oBV_tnFO3qAq1M4dT2oulzaeaOukgM/s1600/chocolate-peanut-butter-blob-cupcakes2.JPG",
"https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbSZo7Ne1ShtnunPJJUWVapNS7k3wffeSnnwhw8ja_Rmq5NplcpanvMj0rzzB_JAgvvRvYNRNa36xbNNEUDhMY2G5p-YEcw_PoLPNWo0CcS-lbH6cnLZRu9kcZKlLyfuSClWIxrKoktFU/s1600/peanut-butter-bomb-cupcakes3.JPG"
],
"author": {
"@type": "Person",
"name": "Wing It Vegan"
},
"datePublished": "2017-10-31",
"description": "Little vegan chocolate cakes filled and topped with creamy peanut butter frosting, drizzled with chocolate ganache and topped with peanut butter cups.",
"keywords": "vegan, chocolate, cupcakes, peanut butter, recipe for two ",
"recipeCategory": "Dessert",
"recipeCuisine": "Vegan",
"recipeIngredient": [
"30 g sugar",
"18 g vegetable oil or melted coconut oil at room temperature",
"20 g vegan milk",
"30 g all purpose flour",
"4 g dark cocoa powder (Dutch process)",
"1/16 tsp salt",
"1/16 tsp baking soda",
"1/8 tsp baking powder",
"20 g vegan milk",
"1/4 tsp white vinegar"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl or coffee cup combine the sugar, oil, and milk and whisk vigorously for at least 30 seconds."
},
{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Sift in the flour and cocoa powder and add the salt, baking soda, and baking powder."
},
{
"@type": "HowToStep",
"name": "Fold",
"text": "Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating."
},
{
"@type": "HowToStep",
"name": "Fold in remaining ingredients",
"text": "Add the rest of the milk and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Pour the batter into the prepared muffin tin and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 325 degrees F (160 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start."
}
]
}
</script>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-6026825713366251702.post-793849561518608932017-10-20T11:17:00.003-05:002022-12-24T06:41:46.474-06:00Vegan Treats for Two: Zingy Lemon Drizzle CupcakesPucker up, Vegan MoFos! It's lemon time! These may not be the lemon drizzle cupcakes you're picturing. There is no runny icing made with powdered sugar and lemon juice here. Let's see 'em...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD7x_h6lTf67d2hmO-BZx2aSiLNByrksG3uUyBMKmvqeF9vZ5wwHor6nBysg7pQYNheDbtwswF-9N_2KLJI9Foq_Mz3Mv1fBQjgdiLpEFfhLNcyjyeT7wClckRwaBBHwE0AyqfUjNhHdU/s1600/lemon-drizzle-cupcakes2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSD7x_h6lTf67d2hmO-BZx2aSiLNByrksG3uUyBMKmvqeF9vZ5wwHor6nBysg7pQYNheDbtwswF-9N_2KLJI9Foq_Mz3Mv1fBQjgdiLpEFfhLNcyjyeT7wClckRwaBBHwE0AyqfUjNhHdU/s1600/lemon-drizzle-cupcakes2.JPG" /></a></div>
<br />
Sunshine in cupcake form! These are more common in the British Isles than in the US, I think. I'd never heard of them until I saw them on The Great British Bake Off, which has been renamed "The Great British Baking Show" here in the US for some strange reason. Anyway, these are first baked, then poked full of holes with a toothpick, and then smothered in a lemon juice and sugar mixture which dribbles down the inside of the cake making it super lemony and zingy. *insert heart-eyed emoji here*<br />
<br />
Poke, poke, poke...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsvf7T1c2VGZ3NQ0WlBJMfJhKuqOalH9tHpUOFRGReZs6Thl-Kpn5OpV5KwpS-v0WFVRXhg7dvPxquTySt-umBOtH9c6n9qz4i-UyThyphenhyphennTGIAxUiz3fbx1rj3-isei5o4pdNtQYX2LzV7/s1600/lemon-drizzle-cupcakes5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitsvf7T1c2VGZ3NQ0WlBJMfJhKuqOalH9tHpUOFRGReZs6Thl-Kpn5OpV5KwpS-v0WFVRXhg7dvPxquTySt-umBOtH9c6n9qz4i-UyThyphenhyphennTGIAxUiz3fbx1rj3-isei5o4pdNtQYX2LzV7/s1600/lemon-drizzle-cupcakes5.JPG" /></a></div>
<br />
Smother, smother, smother...<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecPoVbZwyW5OWtWA_W9MpRLOi0F1I0SPXQhS63AYpvPzy7KRjThZdhE3_ENKGfoD76YkEtAV5aQRFVxrEi4trMra7CUwL3tFJM1hz0JkDH2G9fmJax9VIKPDKsKF9erotubd9Q57i_KWF/s1600/lemon-drizzle-cupcakes6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjecPoVbZwyW5OWtWA_W9MpRLOi0F1I0SPXQhS63AYpvPzy7KRjThZdhE3_ENKGfoD76YkEtAV5aQRFVxrEi4trMra7CUwL3tFJM1hz0JkDH2G9fmJax9VIKPDKsKF9erotubd9Q57i_KWF/s1600/lemon-drizzle-cupcakes6.JPG" /></a></div>
<br />
Shiny, shiny, shiny...<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0yjj3LGZRQK1mcFqRqERCDtzD52Wm2Vtzt9BFcwcSPh7LYTPx8mVuexM_FUurYg6c2EKBg8G3BVOliMrPEeIJWJy_Vqktq9ytnnTEsQdRkaADuM0Ue17OvxuFS5tTmbkPj1FiHdDiecN/s1600/lemon-drizzle-cupcakes7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ0yjj3LGZRQK1mcFqRqERCDtzD52Wm2Vtzt9BFcwcSPh7LYTPx8mVuexM_FUurYg6c2EKBg8G3BVOliMrPEeIJWJy_Vqktq9ytnnTEsQdRkaADuM0Ue17OvxuFS5tTmbkPj1FiHdDiecN/s1600/lemon-drizzle-cupcakes7.JPG" /></a></div>
<br />
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><span style="font-size: large;"><b>Zingy Lemon Drizzle Cupcakes for Two</b></span><br />
<br />
INGREDIENTS FOR THE CAKES:<br />
<br />
25 g sugar<br />
10 g all purpose flour (plus more later)<br />
15 g vegetable oil or melted coconut oil<br />
20 g vegan milk<br />
about 1/2 teaspoon of lemon zest (a couple of generous pinches)<br />
20 g all purpose flour<br />
1/16 salt<br />
1/16 baking soda<br />
1/8 baking powder<br />
5 g vegan milk<br />
5 g fresh lemon juice<br />
<br />
INGREDIENTS FOR THE DRIZZLE:<br />
<br />
5 g fresh lemon juice<br />
10 g granulated sugar/table sugar<br />
about 1/4 tsp lemon zest (a generous pinch)<br />
<br />
1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.<br />
<br />
2. In a small bowl or coffee cup combine the sugar and 10 grams flour and give them a good whisking. Add the oil, milk, and lemon zest and whisk vigorously for at least 30 seconds.<br />
<br />
3. Sift in the 20 grams of flour, add the salt, baking soda, and baking powder and fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.<br />
<br />
4. Add the extra 5 grams of milk and lemon juice and fold gently again until everything is incorporated. Try not to over mix the batter.<br />
<br />
5. Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
<br />
6. Remove the cupcakes from the oven and let them cool in the muffin tin for five minutes before transferring them to a cooling rack.<br />
<br />
7. Meanwhile, in a small bowl combine the lemon juice, sugar, and lemon zest for the drizzle and give them a quick stir.<br />
<br />
8. Use a toothpick to poke holes all over the tops of the cupcakes while they're still warm. Lots of holes!<br />
<br />
9. Spoon the lemon juice and sugar mixture evenly all over the tops of the cupcakes and let them cool down completely at room temperature. The sugary top will harden and become crunchy when the cupcakes cool down!<br />
<br />
<br />
RECIPE NOTES:<br />
<br />
. I think these look nice when they're a little golden brown on top, but all toaster oven models are different and maybe yours will look a little bit pale on top when they're done baking. Try broiling them for a minute but keep an eye on them because they will go from pale to charred in no time!<br />
<br />
<br />
GENERAL NOTES:<br />
<br />
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>.<br />
. You've probably noticed that I added a bit of flour separately from the main flour. I'm using it as a binder in lieu of eggs or egg replacers. It's become my favorite way to replace eggs in baked goods.<br />
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of +Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.</td></tr>
</tbody></table>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dvvTPIzq0GvfLFFoPCXyF5-Gxr06mrzKX0nNWwzdrvLw4vqgHVSU4Iu3xlZU10BHV_5lColHt-VAx2-c5vNerWeTwgUw0DK-NYk9gqG-EurmQ3VBiH0AJh8zbPAk2DPDal98HUnth1-T/s1600/lemon-drizzle-cupcakes4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3dvvTPIzq0GvfLFFoPCXyF5-Gxr06mrzKX0nNWwzdrvLw4vqgHVSU4Iu3xlZU10BHV_5lColHt-VAx2-c5vNerWeTwgUw0DK-NYk9gqG-EurmQ3VBiH0AJh8zbPAk2DPDal98HUnth1-T/s1600/lemon-drizzle-cupcakes4.JPG" /></a></div>
<br />
That's it! These are lovely and zingy, and I feel like if Mary Berry were to try one of these she might say "that's not bad", which is really all one can ask for in life.<br />
<br />
Happy weekend!<br />
<br />
<br />
<br />
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"recipeIngredient": [
"25 g sugar",
"10 g all purpose flour (plus more later)",
"15 g vegetable oil or melted coconut oil",
"25 g vegan milk",
"about 1/2 teaspoon of lemon zest (a couple of generous pinches)",
"20 g all purpose flour",
"1/16 salt",
"1/16 baking soda",
"1/8 baking powder",
"5 g fresh lemon juice"
],
"recipeInstructions": [
{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl or coffee cup combine the sugar and 10 grams flour and give them a good whisking. Add the oil, milk, and lemon zest and whisk vigorously for at least 30 seconds."
},
{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Sift in the 20 grams of flour, add the salt, baking soda, and baking powder and fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating."
},
{
"@type": "HowToStep",
"name": "Fold",
"text": "Add the extra 5 grams of milk and lemon juice and fold gently again until everything is incorporated. Try not to over mix the batter."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start."
},
{
"@type": "HowToStep",
"name": "Cool",
"text": "Remove the cupcakes from the oven and let them cool in the muffin tin for five minutes before transferring them to a cooling rack."
}
]
}
</script>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-6026825713366251702.post-47205074400273207742017-10-19T11:10:00.005-05:002022-12-24T06:42:22.571-06:00Vegan Treats for Two: Happy Applesauce-Coconut CupcakesOh, these little cakes. When they are baking, they make the house smell like joy. That's why I call them "happy" cupcakes. I love to eat them, but I love to smell them even more. Maybe it's just me and you'll be unimpressed with them if you make them, but these are like catnip to me. Not that I roll around on the floor looking deranged and rubbing them all over my body like cats do with catnip. That would be odd. They just have an *effect* on my brain.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicH5JvnbS0A9j0C0xK-8FQ5md5UC__97QGCBoCATBU2H46GV8iwnasU6pKsirnGeYoRKhb9L6Beyq76Y_uSpYyLRYDEjjtLG85pq1ReqrVVvFH9tCv19QSia7pg7gtPOtC4Wc4HRkdMNTm/s1600/applesauce-coconut-cupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicH5JvnbS0A9j0C0xK-8FQ5md5UC__97QGCBoCATBU2H46GV8iwnasU6pKsirnGeYoRKhb9L6Beyq76Y_uSpYyLRYDEjjtLG85pq1ReqrVVvFH9tCv19QSia7pg7gtPOtC4Wc4HRkdMNTm/s1600/applesauce-coconut-cupcakes2.jpg" /></a></div>
<br />
They don't look like much. They are not flashy. They don't have anything gooey in them or on them. But I love them. They are a little applesaucy, a little coconutty, and a little almondy. No one flavor overpowers the others. Instead, they kind of merge to create a yummy flavor all of its own.<br />
<br />
No cinnamon? No! Cinnamon ruins the flavor. I tried it. The attention-hogging cinnamon tried to make these cupcakes all about herself. That flashy madam.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXt-tzpmHuDLy0_Pkm8_npwSm8LrY7GoJSlF0HXxjYijtjXDtO8zKohojGg1p0NoHB21HWrDNPlYypnh_c4JA0JK7BQIs5kA4BsULBM67yBL3D5qV6M7_69b5wyD-AhhkjRpeTt-DqXKFu/s1600/applesauce-coconut-cupcakes4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXt-tzpmHuDLy0_Pkm8_npwSm8LrY7GoJSlF0HXxjYijtjXDtO8zKohojGg1p0NoHB21HWrDNPlYypnh_c4JA0JK7BQIs5kA4BsULBM67yBL3D5qV6M7_69b5wyD-AhhkjRpeTt-DqXKFu/s1600/applesauce-coconut-cupcakes4.jpg" /></a></div>
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><b><span style="font-size: large;">Happy Applesauce-Coconut Cupcakes for Two</span></b><br />
<br />
25 g white sugar<br />
10 g light brown sugar<br />
15 g vegetable oil or melted coconut oil at room temperature<br />
20 g applesauce<br />
20 g vegan milk (plus more later)<br />
1/2 tsp vanilla extract<br />
1/4 tsp almond extract<br />
1/4 tsp white vinegar<br />
30 g all purpose flour<br />
10 g finely shredded unsweetened coconut*<br />
1/16 tsp salt<br />
1/16 tsp baking soda<br />
1/8 tsp baking powder<br />
<br />
<br />
1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>. Preheat the toaster oven to 350 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.<br />
<br />
2. In a small bowl or coffee cup combine the sugars, oil, applesauce, milk, vanilla extract, almond extract, and vinegar and whisk vigorously for at least 30 seconds.<br />
<br />
3. Sift in the flour and add the coconut, salt, baking soda, and baking powder.<br />
<br />
4. Stir gently until everything is incorporated. Try not to over mix the batter.<br />
<br />
5. Pour the batter into the prepared muffin tin and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes or until they're golden brown on top and a toothpick inserted in the center of a cupcake comes out with only a few moist crumbs. If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
<br />
<br />
RECIPE NOTES:<br />
<br />
. I only ever use Edward & Sons shredded coconut because is super finely shredded. I don't know how they would turn out with a thicker shredded coconut.<br />
<br />
. Depending on your oven, these may or may not get nice and toasty on top. The top is the best part! So, if they're not browning up just broil them at 400 degrees F for a minute and that should do it. Keep an eye on them while you're broiling them!<br />
<br />
<br />
GENERAL NOTES:<br />
<br />
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>. It explains why I use the WARM setting for the first 12 minutes of the bake and why I don't use the BAKE setting from the start. The short story: by using the WARM setting and activating only the bottom heating elements for the first 12 minutes, the cupcakes get a chance to rise properly without the heat from top heating elements beating down on them. But there is more detailed info on that post, along with side-by-side photos of cupcakes to compare the different baking settings.<br />
<br />
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.<br />
<br />
. I bake everything in a <a href="https://www.cuisinart.com/products/toaster_ovens/tob-60n1/">Cuisinart TOB-60</a> toaster oven. You may need to experiment with your toaster oven to get the best result.</td></tr>
</tbody></table>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjA4qXJvI64Znmap8SES6FLJfagAZXTn4_iUSTUOJCpP4mnaN0PVpzi5N3H3zMafYsFyPayWYRKAlh-OBhme4X77x8BuqqY27Ly9iz4ZmSVp6hJohp0QO0KJZ5iLguo89J-OeENqf99kPe/s1600/applesauce-coconut-cupcakes5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjA4qXJvI64Znmap8SES6FLJfagAZXTn4_iUSTUOJCpP4mnaN0PVpzi5N3H3zMafYsFyPayWYRKAlh-OBhme4X77x8BuqqY27Ly9iz4ZmSVp6hJohp0QO0KJZ5iLguo89J-OeENqf99kPe/s1600/applesauce-coconut-cupcakes5.jpg" /></a></div>
<br />
Maybe you've already seen these on my YouTube channel. If not, here is the video. It's supposed to be slow and relaxing, but if you find it slow and annoying you can adjust the speed! :)<br />
<br />
OK, I'll leave you with that then. Can't see it? Here's the <a href="https://youtu.be/T90suMV8FCU" target="_blank">link to the video on YouTube</a>.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/T90suMV8FCU" width="560"></iframe></div>
<br />
<br />
<br />
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"1/4 tsp almond extract",
"1/4 tsp white vinegar",
"30 g all purpose flour",
"10 g finely shredded unsweetened coconut"
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{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl or coffee cup combine the sugars, oil, applesauce, milk, vanilla extract, almond extract, and vinegar and whisk vigorously for at least 30 seconds."
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"text": "Pour the batter into the prepared muffin tin and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes or until they're golden brown on top and a toothpick inserted in the center of a cupcake comes out with only a few moist crumbs. If you're using a different toaster oven you may be able to use the BAKE setting from the start."
}
]
}
</script>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-6026825713366251702.post-90803973528264293782017-10-18T11:31:00.004-05:002022-12-24T06:42:45.442-06:00Vegan Treats for Two: Gooey Chocolate-Chip Chocolate Cupcakes for TwoMy <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> theme of Vegan Treats for Two continues with these easy cupcakes for those lazy days when you MUST have chocolate cake but you don't have the time or energy to make a frosting. The key is to eat these no later than an hour or so after you've baked them. This depends on where you are in the world and what the temperature is in your kitchen, of course, but the general idea is to eat these before the chocolate chips that are hiding inside have had a chance to harden up again. My gooey-chocolate-chip window of opportunity is between an hour and an hour and a half, so the cupcakes have a chance to cool down to room temperature (or almost room temperature) but the chocolate chips remain soft and gooey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEEXO13szrxQ8Ji0fd5j8ZpO06GkcT2W-B5D4JJSyQa8A0-rMsn-rNvsiFbYajzNldZYFi0Ico6-yu6lhI_6tSLbvV9dEii_cHBv9yYT7yYq466lhNkOkmAAGL2nMkfZDThEIyJYnmbYw/s1600/chocolate-chocolate-chip-cupcakes-for-two.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEEXO13szrxQ8Ji0fd5j8ZpO06GkcT2W-B5D4JJSyQa8A0-rMsn-rNvsiFbYajzNldZYFi0Ico6-yu6lhI_6tSLbvV9dEii_cHBv9yYT7yYq466lhNkOkmAAGL2nMkfZDThEIyJYnmbYw/s1600/chocolate-chocolate-chip-cupcakes-for-two.JPG" /></a></div>
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><b><span style="font-size: large;">Gooey Chocolate-Chip Chocolate Cupcakes for Two</span></b><br />
<br />
30 g sugar<br />
18 g vegetable oil or melted coconut oil at room temperature<br />
20 g vegan milk (plus more later)<br />
30 g all purpose flour<br />
4 g dark cocoa powder (Dutch process)<br />
1/16 tsp salt<br />
1/16 tsp baking soda<br />
1/8 tsp baking powder<br />
20 g vegan milk<br />
1/4 tsp white vinegar<br />
30-40 g semi-sweet chocolate chips<br />
<br />
1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.<br />
<br />
2. In a small bowl or coffee cup combine the sugar, oil, and milk and whisk vigorously for at least 30 seconds.<br />
<br />
3. Sift in the flour and cocoa powder and add the salt, baking soda, and baking powder.<br />
<br />
4. Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.<br />
<br />
5. Add the rest of the milk and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter.<br />
<br />
6. Pour about a third of the cupcake batter into each prepared cupcake liner. This will make a sort of cushion to keep the chocolate chips from sinking all the way to the bottom.<br />
<br />
7. Quickly and gently stir 30 grams of chocolate chips into the remaining batter and finish scooping it on top of the rest of the batter in the muffin tin. Try to gently drop the chocolate-chip loaded batter from fairly close to the rest of the batter that's already in the muffin tin, just to keep the chocolate chips from sinking down. At this point you can sprinkle about five more grams of chocolate chips on the tops of each cupcake if you want extra chocolatiness and visible chocolate chips on the top.<br />
<br />
8. Bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
<br />
9. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. These are best enjoyed no later than an hour or so after they've baked!<br />
<br />
<br />
RECIPE NOTES:<br />
<br />
. If you're tempted to add more chocolate chips to the cake batter, try pouring half of the batter into the cupcake tin and then mix the chips into the remaining half. Just to give the cupcakes a bigger chip-holding cushion!<br />
<br />
<br />
GENERAL NOTES:<br />
<br />
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>.<br />
<br />
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.</td></tr>
</tbody></table>
<br />
<br />
This is how I measure 1/16 teaspoon of salt and baking soda. I've never seen a 1/16 teaspoon anywhere. I've seen a set of measuring spoons that has pinches and dashes, but eyeballing works just fine for me.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINq40_k9dhi53I4Y5CiiGSyEX5kvOmObmY4Th48GYVqfrPQcAn8t0s89vTzgzEsVo8f12dYoKZhKw0eOGBc7VLTbxZk10gY1T4e5WLju71ZcliFEuEZGuw9hHUDSFKTgGIoOnPQCCZVr6/s1600/chocolate-chocolate-chip-cupcakes-for-two6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhINq40_k9dhi53I4Y5CiiGSyEX5kvOmObmY4Th48GYVqfrPQcAn8t0s89vTzgzEsVo8f12dYoKZhKw0eOGBc7VLTbxZk10gY1T4e5WLju71ZcliFEuEZGuw9hHUDSFKTgGIoOnPQCCZVr6/s1600/chocolate-chocolate-chip-cupcakes-for-two6.JPG" /></a></div>
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<br />
See the gooeyness? I love these! They're quick and easy to make and super satisfying. Sometimes ya just gotta have some gooey chocolate. I'll be back tomorrow with another Vegan Treats for Two recipe! I'm thinking... something... coconutty!<br />
<br />
<br />
<br />
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"recipeIngredient": [
"30 g sugar",
"18 g vegetable oil or melted coconut oil at room temperature",
"20 g vegan milk",
"30 g all purpose flour",
"4 g dark cocoa powder (Dutch process)",
"1/16 tsp salt",
"1/16 tsp baking soda",
"1/8 tsp baking powder",
"20 g vegan milk",
"1/4 tsp white vinegar",
"30-40 g semi-sweet chocolate chips"
],
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{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl or coffee cup combine the sugar, oil, and milk and whisk vigorously for at least 30 seconds."
},
{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Sift in the flour and cocoa powder and add the salt, baking soda, and baking powder."
},
{
"@type": "HowToStep",
"name": "Fold",
"text": "Fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating."
},
{
"@type": "HowToStep",
"name": "Fold in remaining ingredients",
"text": "Add the rest of the milk and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter."
},
{
"@type": "HowToStep",
"name": "Add the chocolate chips",
"text": "Pour about a third of the cupcake batter into each prepared cupcake liner. This will make a sort of cushion to keep the chocolate chips from sinking all the way to the bottom. Quickly and gently stir 30 grams of chocolate chips into the remaining batter and finish scooping it on top of the rest of the batter in the muffin tin. Try to gently drop the chocolate-chip loaded batter from fairly close to the rest of the batter that's already in the muffin tin, just to keep the chocolate chips from sinking down. At this point you can sprinkle about five more grams of chocolate chips on the tops of each cupcake if you want extra chocolatiness and visible chocolate chips on the top.
"
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start."
}
]
}
</script>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6026825713366251702.post-8394043720581767662017-10-17T11:14:00.004-05:002022-12-24T06:43:14.427-06:00Vegan Treats for Two: Orange Cupcakes with Chocolate GanacheDay two of <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> for me. Day 527 of Vegan MoFo for all the participants who started when they were supposed to. Doh!<br />
<br />
Do you like the orange and chocolate flavor combo? It's one of those love them or hate them things. I'm a fan! These are zesty little orange cakes with a thin layer of semi-sweet chocolate ganache on top. They are made with fresh orange juice and zest, and there is an optional extra step where you poke holes with a toothpick all over the tops of the cupcakes and then pour some more OJ in there. Because we just don't know when to stop, do we?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuXoUr9qi4XMgOj3J-rKh86SaT8caB7pxvXatR_QHKv_GNBEfNjH_bIsNTiJpb9Kk3c3qhS5NBJmSI9sZ3ShWutJFQp3f_Ai6Xl8Hw5H-30ko-sNTJZBdNjLi2HlsglH6QBo8WD4I2Kdi/s1600/orange-cupcakes-with-chocolate-ganache.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuXoUr9qi4XMgOj3J-rKh86SaT8caB7pxvXatR_QHKv_GNBEfNjH_bIsNTiJpb9Kk3c3qhS5NBJmSI9sZ3ShWutJFQp3f_Ai6Xl8Hw5H-30ko-sNTJZBdNjLi2HlsglH6QBo8WD4I2Kdi/s1600/orange-cupcakes-with-chocolate-ganache.JPG" /></a></div>
<br />
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><span style="font-size: large;"><b>Orange Cupcakes with Chocolate Ganache for Two</b></span><br />
<br />
INGREDIENTS FOR THE CAKES:<br />
<br />
25 g sugar<br />
5 g all purpose flour (plus more later)<br />
15 g vegetable oil or melted coconut oil<br />
20 g vegan milk<br />
zest of 1/2 orange, about a rounded 1/2 teaspoon<br />
25 g all purpose flour<br />
1/16 tsp salt<br />
1/16 tsp baking soda<br />
1/8 tsp baking powder<br />
15 g fresh orange juice<br />
<br />
1. These baking directions are for the Cuisinart TOB-60. You'll probably need to experiment with your toaster oven settings to get the best results. More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated.<br />
2. In a small bowl or coffee cup combine the sugar and 5 grams flour and give them a good whisking. Add the oil, milk, and orange zest and whisk vigorously for at least 30 seconds.<br />
3. Sift in the 25 grams of flour, add the salt, baking soda, and baking powder and fold everything slightly until you end up with a somewhat lumpy batter. Take care not to over mix the batter at this point! No more vigorous whisking or beating.<br />
4. Add the orange juice and fold gently again until everything is incorporated. Try not to over mix the batter.<br />
5. Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
6. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool down to room temperature before spreading the chocolate ganache on top.<br />
<br />
INGREDIENTS FOR THE CHOCOLATE GANACHE:<br />
<br />
30 g semi-sweet chocolate chips<br />
15 g vegan milk (or full-fat coconut milk for a rich ganache)<br />
<br />
1. Combine the chocolate chips and milk in a small microwave-safe bowl. I like to use a glass bowl or cup so I can keep an eye on it and make sure it doesn't bubble up in the microwave.<br />
2. Microwave on high for 15 seconds. Stir. Microwave again if necessary for 10 more seconds. Stir. Repeat if necessary until the ganache is smooth and silky.<br />
3. Let the ganache cool down completely before spreading it on the cupcakes. If your kitchen is warm and the ganache is not firming up, pop it in the fridge for a few minutes until it's a bit thicker and spreadable. Check it every five minutes so it doesn't get too stiff in the fridge.<br />
4. Use a small spatula or the back of a small spoon or non-serrated knife to spread the ganache over the cooled cupcakes.<br />
5. At this point you can decorate the cupcakes with a bit of orange zest or some shaved chocolate. Or leave them as they are!<br />
<br />
<br />
RECIPE NOTES:<br />
<br />
. Sometimes I like to add some extra orange juice to these after they have baked. It gives them some extra moisture and an extra orangey kick. But I only do this if my orange is sweet. I tried it with a tart orange and it was not good. If you want to do this, just let the cupcakes cool down for about ten minutes after you've taken them out of the oven, then use a toothpick to poke several holes all over the tops of the cupcakes (the more holes you poke the more juice will drip down!) and evenly pour fresh orange juice all over the cakes. I like to do about 10 grams of juice, 15 at the most, otherwise they can go a bit soggy.<br />
<br />
GENERAL NOTES:<br />
<br />
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>.<br />
. You've probably noticed that I added a bit of flour separately from the main flour. I'm using it as a binder in lieu of eggs or egg replacers. It's become my favorite way to replace eggs in baked goods.<br />
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use a digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient. Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp.<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO2UhQ_RXF_v5h0tc57yeMP8i8tjEKHmgLSYwNGwctTGo3ylhHftu58KV-cBCNtZzHBPtUfIBEDweq_mSVSZrrnzctdwxJpXE_bY1TyLkjcH81gkuf1cSO6EVP89_YerKu-MC4XFxuFSC/s1600/orange-cupcakes-with-chocolate-ganache3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOO2UhQ_RXF_v5h0tc57yeMP8i8tjEKHmgLSYwNGwctTGo3ylhHftu58KV-cBCNtZzHBPtUfIBEDweq_mSVSZrrnzctdwxJpXE_bY1TyLkjcH81gkuf1cSO6EVP89_YerKu-MC4XFxuFSC/s1600/orange-cupcakes-with-chocolate-ganache3.JPG" /></a></div>
<br />
Well, I've done my damage here. Orange you glad I shared these? Ha ha *snort* ha ha *snort* ha ha *snort*<br />
<br />
I am sorry.<br />
<br />
<br />
<br />
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},
{
"@type": "HowToStep",
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"text": "Add the orange juice and fold gently again until everything is incorporated. Try not to over mix the batter."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start."
},
{
"@type": "HowToStep",
"name": "Cool",
"text": "Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool down to room temperature before spreading the chocolate ganache on top."
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</script>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-6026825713366251702.post-13871450680611359572017-10-16T11:42:00.002-05:002022-12-24T06:43:36.813-06:00Vegan Treats for Two: Vanilla Cupcakes with Vanilla ButtercreamHello, Vegan MoFos! I intended to begin my <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> journey along with everyone else, but life got in the way and my blogging shenanigans had to be postponed. But here I am now and I have brought cupcakes!<br />
<br />
My theme for this year's Vegan MoFo is Vegan Treats for Two. Are you a glutton? Yes? Me too! No? Oh, you're one of those "moderation" people with self-control and whatnot. *gives you a look*<br />
<br />
Both Mr. Wing-It and I are gluttons. We like our cakes. We like our cookies. We LOVE our bread. Last year I stopped baking full batches of baked goods because we cannot be trusted around whole cakes. We will have the entire thing devoured within 24 hours of its emergence from the oven. Oy. That's why instead of full batches of stuff I've been baking little treats for two to keep us from eating like famished savages.<br />
<br />
So, that's what I'll be doing for the remainder of Vegan MoFo. I'll be sharing recipes for vegan treats for two, starting with these two vanilla cupcakes with vanilla buttercream. I know that my most recent blog post (from eight months ago!) is basically this SAME THING but for one, but I've modified the recipe because I cannot leave recipes alone, and also I wanted to kick off this theme with these most basic cupcakes. More variety coming soon. I promise my next blog post won't be "Vanilla Cupcakes for Three!"<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyG2wUbaZq2y20BK_B7C3w7-tA9v5YeqzErgj-QW4S5b9UFk1xIxtjrB28z4jtDIC6gLB3rGgua7IeL67kcvKVlieBG7oJnWpYHSXaPmo4FuBnXlxNxVvAs4iLtCnhcsUKqIgXcnmeb0k/s1600/vanilla-buttercream-cupcakes0.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyG2wUbaZq2y20BK_B7C3w7-tA9v5YeqzErgj-QW4S5b9UFk1xIxtjrB28z4jtDIC6gLB3rGgua7IeL67kcvKVlieBG7oJnWpYHSXaPmo4FuBnXlxNxVvAs4iLtCnhcsUKqIgXcnmeb0k/s1600/vanilla-buttercream-cupcakes0.JPG" /></a></div>
<br />
<br />
<span style="font-size: large;">A few things about this theme before I share the recipe:</span><br />
<br />
. Everything has been baked in a toaster oven. <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">Here is a thing I wrote</a> about how to bake good cupcakes in a toaster oven. I have not tried any of these recipes in my regular, full-size oven.<br />
<br />
. All the ingredients are weighed, even the liquids, and I'm using the metric system. Grams are more convenient than ounces or cups when it comes to baking tiny batches of things. I use digital scale which has a handy "tare" button that lets me reset the weight after I add each ingredient.Screw you, unreliable cups and tablespoons! Except for baking soda and salt and all those tiny pinches of things. For those I use my tiny 1/8 tsp from my set of Wilton measuring spoons.<br />
<br />
. I bake everything in a Cuisinart TOB-60 toaster oven. You may need to experiment with your toaster oven to get the best result.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEMdGbaHs5gyQ94MD6bA6xJs-pLru8CeQTMnpLwy4Q-wbtvAue5gjyUT00R2UvFjdml2vmOUyARQ9ziZfLPA6sRb1HNC8d3ZpXzUQBn3z4JtsyNP0Q-TSV29SIPhGxBc5TVyaLwOMfOIK/s1600/vanilla-buttercream-cupcakes20.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEMdGbaHs5gyQ94MD6bA6xJs-pLru8CeQTMnpLwy4Q-wbtvAue5gjyUT00R2UvFjdml2vmOUyARQ9ziZfLPA6sRb1HNC8d3ZpXzUQBn3z4JtsyNP0Q-TSV29SIPhGxBc5TVyaLwOMfOIK/s1600/vanilla-buttercream-cupcakes20.JPG" /></a></div>
<br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><span style="font-size: large;"><b>Vanilla Cupcakes with Vanilla Buttercream for Two</b></span><br />
<br />
Ingredients for the cakes:
<br />
<br />
30 grams white sugar<br />
5 grams all purpose flour (plus more later)<br />
15 grams vegetable oil or melted coconut oil<br />
20 grams vegan milk (plus more later)<br />
25 grams all purpose flour<br />
1/16 tsp salt<br />
1/16 tsp baking soda<br />
1/8 tsp baking powder<br />
10 grams vegan milk<br />
1/2 tsp vanilla extract<br />
1/4 tsp vinegar<br />
<br />
1. Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function. (More on that here: <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">How to Bake Perfect Cupcakes in a Toaster Oven</a>.)<br />
<br />
2. In a small bowl or coffee cup combine the sugar and 5 grams flour and give them a good whisking.* Add the oil and 20 grams of milk and whisk vigorously for at least 30 seconds.<br />
<br />
3. Sift in the 25 grams of flour, add the salt, baking soda, and baking powder and fold everything slightly until you end up with a somewhat lumpy batter.<br />
<br />
4. Add the 10 grams of milk, vanilla, and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter.<br />
<br />
5. Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start.<br />
<br />
6. Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool to room temperature before plopping on the buttercream.<br />
<br />
Ingredients for the vegan buttercream:<br />
<br />
40 grams shortening*<br />
10-20 grams powdered sugar<br />
1/4 tsp vanilla extract<br />
1/4 to 1/2 tsp vegan milk if needed<br />
<br />
1. Measure the shortening into a small, narrow cup and use a small spoon to beat it for about a minute or until it becomes fluffy.<br />
<br />
2. Sift in the powdered sugar and beat (slowly at first to avoid a powdered sugar cloud!) for another thirty seconds or so. Ten grams is enough for me, but that's not all that sweet. Start off there and keep adding sugar until you're happy with the sweetness.<br />
<br />
3. Add the vanilla and beat until thoroughly combined. At this point you can add that tiny bit of milk if your buttercream is too stiff. It could take a minute for the milk to become fully incorporated into the fat. Just keep at it!<br />
<br />
4. Give it a taste and add more powdered sugar if it's not sweet enough for you. And more vanilla if you want!<br />
<br />
5. Now you're ready to plop it onto the cupcakes. You can pipe the buttercream if you want, but I find that it's such a small amount it's not worth the trouble.<br />
<br />
<br />
NOTES:<br />
<br />
. Check out my blog post about <a href="http://www.wingitvegan.com/p/how-to-bake-perfect-cupcakes-in-toaster.html" target="_blank">baking cupcakes in a toaster oven</a>. I know I keep mentioning that. Sorry!<br />
. You've probably noticed that I added a bit of flour separately from the main flour. I'm using it as a binder in lieu of eggs or egg replacers. It's become my favorite way to replace eggs in baked goods.<br />
. I use Spectrum Organics shortening which is Colombian palm oil. If you can't find a shortening you're comfortable using, you can always plop a nice blob of <a href="http://www.wingitvegan.com/2012/10/video-coconut-milk-whipped-cream-ghosts.html">coconut whipped cream</a> on top!<br />
. This is actually too much frosting for me but I know I have a bit of a wimpy tummy. I usually make only half the amount of frosting which may not be enough for tough tummies! :)<br />
. How do you measure 1/16 tsp of salt and baking soda? I eyeball it using half of an 1/8 tsp. My 1/8 tsp is from a Wilton measuring spoon set.<br />
<br /></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98atCEl_4onOj__dKr1ahQH9puS0QzDfv3p4d5N6jyxF3_ga69FPEuEaLFyqkeJUUt5E_ob6wl5SHoghzfeC4QLumIG7MJjGs9GqLvcaA2WRg9tNgWz8kiynn6eTKIAWwl2-ebpM-A9T3/s1600/vanilla-buttercream-cupcakes21.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="510" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg98atCEl_4onOj__dKr1ahQH9puS0QzDfv3p4d5N6jyxF3_ga69FPEuEaLFyqkeJUUt5E_ob6wl5SHoghzfeC4QLumIG7MJjGs9GqLvcaA2WRg9tNgWz8kiynn6eTKIAWwl2-ebpM-A9T3/s1600/vanilla-buttercream-cupcakes21.JPG" /></a></div>
<br />
Okay, next time I'll be sharing a recipe for <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-orange-cupcakes.html">Orange Cupcakes with Chocolate Ganache</a> for two. Or perhaps <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-zingy-lemon.html">Lemon Drizzle Cupcakes</a>. Or maybe <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-chocolate-peanut.html">Peanut Butter Bomb Cupcakes</a>. We'll see. I'm like the wind. *WHOOSH*<br />
<br />
<span style="color: #666666;"><br /></span>
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"1/16 tsp baking soda",
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{
"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl or coffee cup combine the sugar and 5 grams flour and give them a good whisking.* Add the oil and 20 grams of milk and whisk vigorously for at least 30 seconds."
},
{
"@type": "HowToStep",
"name": "Add dry ingredients",
"text": "Sift in the 25 grams of flour, add the salt, baking soda, and baking powder and fold everything slightly until you end up with a somewhat lumpy batter."
},
{
"@type": "HowToStep",
"name": "Fold",
"text": "Add the 10 grams of milk, vanilla, and vinegar and fold gently again until everything is incorporated. Try not to over mix the batter."
},
{
"@type": "HowToStep",
"name": "Bake",
"text": "Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start."
},
{
"@type": "HowToStep",
"name": "Cool",
"text": "Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool to room temperature before plopping on the buttercream."
}
]
}
</script>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-6026825713366251702.post-79814769129623275492017-02-17T12:17:00.006-06:002022-12-24T06:44:02.222-06:00Single-Serving Vanilla Cupcake (With Video! Or not.)<table style="background-color: #c0ffff;"><tbody>
<tr><td><span style="font-size: medium;"><b>UPDATE! I made a similar version of these but it's a tiny batch of TWO that you can bake in a toaster oven. Check out these <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-vanilla-cupcakes.html">Vanilla Cupcakes for Two</a>!</b></span></td></tr>
</tbody></table>
<table><tbody><tr><td><br />
<br />
Oh, hello! How are you? Come in! Hurry! Mind the mockingbird out there, he's a biter. Can I offer you a cup of tea? Maybe a cupcake?
<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gkKuCik_7GnCuUFYgk-zQPQ30h-BEb_Dn7GA0q0IAutTG098B752CjGGJkrp36EPl6sqMtazZMm9IMg1Of3ulUN7xk1wJrX0f_9WN5_DqZC0nNj3GfJM6HPpgKNzXqQ6UklzX_mfRbWH/s1600/single-serve-cupcake.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3gkKuCik_7GnCuUFYgk-zQPQ30h-BEb_Dn7GA0q0IAutTG098B752CjGGJkrp36EPl6sqMtazZMm9IMg1Of3ulUN7xk1wJrX0f_9WN5_DqZC0nNj3GfJM6HPpgKNzXqQ6UklzX_mfRbWH/s1600/single-serve-cupcake.JPG" /></a></div></td></tr></tbody></table>
<div>
<table><tbody>
<tr><td>That's a single-serving cupcake. Would you like the recipe? Why bother making one single cupcake, you ask?<br />
<br /></td></tr>
</tbody></table>
</div>
<div>
I'm glad you asked, for I have made a list of reasons why one might want to go through the trouble of making one single cupcake. I'll take any opportunity to make a list. The possible reasons one might have to make one lone cupcake are as follows.</div>
<br />
*clears throat*<br />
<br />
1. You are on a diet and you want to have a sweet treat without having to bake a whole batch of cupcakes or an entire cake. If you're anything like me, making an entire batch means eating an entire batch. Or, you may want to make one little treat for someone else who is on a diet.<br />
<br />
2. You live with someone who is taking a break from sweet treats but you don't necessarily want to be dragged down that sugar-free hellhole. You don't want to tempt the poor miserable sweet-treat break-taker with a big batch of cupcakes that would probably sit there for days under his or her nose while you leisurely eat them all. This is my reason.<br />
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3. You only have a couple of tablespoons of flour left and you are desperate for some cake. It's 3am and you don't feel like putting on pants to drive down to Walmart.<br />
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4. You are a tiny little mouse and one single cupcake will feed your entire family of 14 for a couple of days.<br />
<br />
5. You have been miniaturized with a shrink ray in a lab experiment gone wrong and one cupcake will last you a week.<br />
<br />
6. Why not?<br />
<br />
Right. Now that we got that out of the way let's get baking! I bought myself a little toaster oven to make tiny bakes like this one. It's a Cuisinart TO-60. I'll tell you all about my toaster oven buying adventures next time. Let's just say that the Cuisinart was the fifth oven that I tried because I am a picky oven buyer, apparently. Who knew?<br />
<br />
Anyway, I made you a recipe video for this one. It's one of those kooky quiet videos that I make for my <a href="https://www.youtube.com/user/WingItVegan/videos" target="_blank">YouTube channel</a> sometimes. The actual recipe is just below the video if you don't feel like watching it. Rude.<br />
<br />
Actually, I made you two videos. One at regular speed and another sped-up version for hyperactive squirrels. I find the cooking sounds of the sped-up video oddly satisfying.<br />
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<iframe allowfullscreen="" frameborder="0" height="383" src="https://www.youtube.com/embed/uIN7V2mkNmc?rel=0" width="680"></iframe><br />
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<iframe allowfullscreen="" frameborder="0" height="383" src="https://www.youtube.com/embed/cFv8A4jpA4o?rel=0" width="680"></iframe><br />
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<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%;"><tbody>
<tr><td><h2>
<b>SINGLE-SERVING VANILLA CUPCAKE</b></h2>
<br />
2 teaspoons white sugar<br />
1 teaspoon powdered sugar<br />
1 1/2 teaspoon vegetable oil<br />
4 teaspoons vegan milk, divided<br />
1/4 teaspoon vanilla extract<br />
1 tablespoon plus 2 teaspoons all purpose flour<br />
1/8 teaspoon aluminum-free baking powder<br />
1/16 teaspoon salt (a pinch)<br />
<br />
1. Preheat your toaster oven or regular oven to 325 degrees F. Spray one paper cupcake liner with cooking spray and place it in a small ramekin or cupcake tin.<br />
2. In a small bowl or cup, whisk together the sugar, powdered sugar, oil, two teaspoons of milk, and vanilla extract. Give it all a really good whiskin'.<br />
3. Sift in the flour and the baking powder. Add the salt and gently stir until the dry ingredients are barely incorporated.<br />
4. Add the remaining two teaspoons of milk and gently stir trying not to overmix the batter. If you watch the video you can see how I sort of push the batter around rather than mixing it too vigorously.<br />
5. Pour the cake batter into your prepared cupcake liner and bake at 325 for 15 minutes.<br />
6. Crank the heat up to 350 and bake for 5 or 6 more minutes or until a toothpick inserted in the center of the cupcake comes out clean. I wouldn't be tempted to check it before it's had a chance to bake at 350 for 5 minutes lest we end up with a deflated cupcake. Let the cupcake cool down to room temperature before frosting it.<br />
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<b>Specific baking directions for the Cuisinart TO-60:</b><br />
<br />
Set the "FUNCTION" dial to "WARM" instead of "BAKE" and set the temperature at 325 degrees F. This will keep the oven from toasting your cupcake from the top which would leave you with a dry, cracked cupcake. Once the oven is preheated, bake your cupcake for 15 minutes.<br />
<br />
When the 15 minutes are up, switch the FUNCTION dial from WARM to BAKE and crank the heat up to 350 degrees F. Bake your cupcake for 5 or 6 more minutes or until a toothpick inserted in the center comes out dry.<br />
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<h2>
<b>FOR THE FROSTING</b></h2>
<br />
1 tablespoon vegan butter, softened<br />
1 tablespoon vegan shortening<br />
1 or two tablespoons of powdered sugar, sifted<br />
1/4 tsp vanilla extract<br />
<br />
1. Combine the butter and shortening in a small bowl or cup, the narrower the better, and use a small spoon to beat them together for a minute or so.<br />
2. Add in the powdered sugar one tablespoon at a time and beat vigorously until light and fluffy. This should take a couple of minutes. I like mine with just over a tablespoon of sugar, but we all like what we like so if you end up adding lots of extra sugar to yours you may need to add a tiny bit of milk to make the frosting workable and soft.<br />
3. Add the vanilla and give it a good beating until smooth. The whole process should take about five minutes.<br />
4. Frost your cupcake and eat up! I actually like to refrigerate the finished cupcake for a few minutes before I eat it because I like the frosting to be a bit more firm.<br />
<br />
<h3>
<b>NOTES</b></h3>
<b><br /></b>
. I like to put my room-temperature cupcake in a small food storage container for a while before I frost it. This makes the top of the cupcake super soft. There's no need for it, it's just personal preference.<br />
<br />
. You could just bake it at 350 from the start, but that will give your cupcake a more dome-shaped top like a muffin. Baking it at 325 for the first 15 minutes keeps it nice and flat on top.<br />
<br />
. I like to use a little bowl with a handle of sorts to make the hand-beaten buttercream. It keeps me from grabbing the actual bowl and transferring heat from my hands onto the butter.<br />
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<table style="background-color: #c0ffff;"><tbody>
<tr><td><span style="font-size: medium;"><b>UPDATE! I made a similar version of these but it's a tiny batch of TWO that you can bake in a toaster oven. Check out these <a href="http://www.wingitvegan.com/2017/10/vegan-treats-for-two-vanilla-cupcakes.html">Vanilla Cupcakes for Two</a>!</b></span></td></tr>
</tbody></table>
<table><tbody><tr><td><br />
<br />
Did you watch the video? Did you catch my cute foxy creamer? Argh! I love it! Lookit!<br />
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-vdxq6YqQSkLAWvtQfmIycjB_jdE2jXM75NWY9GotfwabAfOnj_0q5DiRGU8bXhrzkWZr_sBgEs9jOwILYiqMPRtQZg0o_Zo4Ix_BnQxdxVVAOEPct-2JAu_O2uYJDyzkwQht1sQE7ox/s1600/foxy.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP-vdxq6YqQSkLAWvtQfmIycjB_jdE2jXM75NWY9GotfwabAfOnj_0q5DiRGU8bXhrzkWZr_sBgEs9jOwILYiqMPRtQZg0o_Zo4Ix_BnQxdxVVAOEPct-2JAu_O2uYJDyzkwQht1sQE7ox/s1600/foxy.JPG" /></a></div>
<br /></td></tr></tbody></table>
<div>
<table><tbody>
<tr><td>It's a cute little ceramic fox creamer from World Market. I also bought a cute sugar bowl but I'll show you that one next time. I have kept you long enough today.</td></tr>
</tbody></table>
</div>
<br />
Sorry about that. It's just that when I go so long without seeing you I have so much to tell you! Did I tell you that I passed my driving exam last week and I now have a driver's license for the first time? I did! I do! At 37 years old! Practically 38! Slay! Everyone else taking their driving exam was 16 or 17 years young. It was terrifying! Terrifying! I'll write a whole blog post about it soon because I think there may be some fellow non-driving panickers out there that may find it helpful. Driving is some scary schtuff for some of us.<br />
<br />
OK, I'll shut my mouth now. See you next time. Don't be a stranger! Really, mind the mockingbird as you leave. He's a cranky little grumpasaurus. If you <a href="https://www.instagram.com/wingitvegan/">follow me on Instagram</a> you may have already seen His Grumpiness. That's where I mostly hang out now, on the Instagrams. Sometimes <a href="https://twitter.com/WingItVegan" target="_blank">I also hang out on the Twitters</a>.<br />
<br />
OK, OK, bye!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7fN-QcglMYLt51oHR643jzX6f4714dmogu-nLO_ICo-BUGFZVemt-PzspqaRfJ2zbh6dvL3Yk04UXJ20G-di6y9zGUbaNKPDXxkh6FSpyf-Ym6eYlHRRqqO5zvDbJt-OYwy_FJ-WC_kH/s1600/mocking-bird.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo7fN-QcglMYLt51oHR643jzX6f4714dmogu-nLO_ICo-BUGFZVemt-PzspqaRfJ2zbh6dvL3Yk04UXJ20G-di6y9zGUbaNKPDXxkh6FSpyf-Ym6eYlHRRqqO5zvDbJt-OYwy_FJ-WC_kH/s1600/mocking-bird.jpg" /></a></div>
<br />
<script type="application/ld+json">
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"name": "Vegan Vanilla Cupcakes with Vanilla Buttercream for One",
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"2 teaspoons white sugar",
"1 teaspoon powdered sugar",
"1 1/2 teaspoon vegetable oil",
"4 teaspoons vegan milk, divided",
"1/4 teaspoon vanilla extract",
"1 tablespoon plus 2 teaspoons all purpose flour",
"1/8 teaspoon aluminum-free baking powder",
"1/16 teaspoon salt (a pinch)"
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"@type": "HowToStep",
"name": "Preheat",
"text": "Preheat the toaster oven to 325 degrees F (160 degrees C) and spray two cupcake liners with cooking spray. Place the liners in a small muffin tin. For the Cuisinart TOB-60, preheat the oven on the WARM function so that only the bottom heating elements are activated."
},
{
"@type": "HowToStep",
"name": "Mix liquid ingredients",
"text": "In a small bowl or cup, whisk together the sugar, powdered sugar, oil, two teaspoons of milk, and vanilla extract. Give it all a really good whiskin'."
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{
"@type": "HowToStep",
"name": "Bake",
"text": "Pour the cupcake batter into the prepared cupcake liners and bake on the WARM setting for 12 minutes, then switch to the BAKE setting and bake for an extra eight minutes at 350 degrees F (180 degrees C.) If you're using a different toaster oven you may be able to use the BAKE setting from the start."
},
{
"@type": "HowToStep",
"name": "Cool",
"text": "Remove from the oven and let the cupcakes cool in the muffin tin for a few minutes before transferring them to a cooling rack. Let them cool to room temperature before plopping on the buttercream."
}
]
}
</script>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-6026825713366251702.post-61319543701260494082016-10-17T10:13:00.003-05:002020-06-09T17:24:12.054-05:00I'm on YouTube!<table align="Center"><tr><td><div class="separator" style="clear: both; text-align: center;">
<a href="https://www.youtube.com/user/WingItVegan/videos" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="I'm on YouTube!" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAuhkHj8wpBEZLjV-wY3j41EERh3TEWMe4DEF0QE-sHQaWckfNTjWNIKktwJXxJ1D-RRMEy9ZBGECJR6uC9nx4a2A2rkeRilcsv-pWuLLqE_iOCiXxLjkFOmLswBvyW2rSVRUA4cHeMGNC/s1600/youtube-blog.jpg" title="" /></a></div>
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*small voice* Hi! Remember me? It's been a while! How are you? Enjoying fall? Eaten enough pumpkin spice everything yet? Enjoying spring if you're in the southern hemisphere?<br />
<br />
I just wanted to write a quick post to let you know I've made some cooking videos and <a href="https://www.youtube.com/channel/UCHjbRMzIsVeEdEuxWfc6YPQ">shared them on the YouTubes</a>. Have you heard of <a href="https://en.wikipedia.org/wiki/Autonomous_sensory_meridian_response">ASMR</a>? It's that soothing, tingling sensation you get on the back of your neck when you hear certain sounds. I never knew it had a name or that other people experienced it too. Not everybody does experience it, mind you. If you're one of the poor souls who doesn't get the tingly feeling then ASMR may seem stupid. Anyway, I've been watching ASMR videos on YouTube to help soothe the Anxiety Monster, and while they don't always help, it's nice when they do. My favorite ASMR videos are cooking videos. No whispers! ASMR whispers freak me out. So I decided to make a few of my own <strike>ASMR-friendly</strike>* cooking videos until I lose interest in them. You know me. I rarely stick with anything. So far I've made eight videos.<br />
<br />
<b>* UPDATE: Abort! Abort! I won't be calling these videos "ASMR friendly" anymore. The whole ASMR thing has become weird. So now I think I'll simply be calling them "relaxing" videos. Or maybe "quiet" videos. "Introvert" videos? </b><br />
<br />
Here is a little sampling.<br />
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<iframe allowfullscreen="" frameborder="0" height="360" src="https://www.youtube.com/embed/zSQIp6kFqzU?rel=0" width="640"></iframe>
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<iframe allowfullscreen="" frameborder="0" height="360" src="https://www.youtube.com/embed/Xr4_11nPkjc?rel=0" width="640"></iframe>
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<br />
<iframe allowfullscreen="" frameborder="0" height="360" src="https://www.youtube.com/embed/6GGI4aa_Zuk?rel=0" width="640"></iframe>
<br />
<br />
There are a few more on my channel and I'll probably make a few more before I lose interest and quit. <a href="https://www.youtube.com/channel/UCHjbRMzIsVeEdEuxWfc6YPQ">Here's the link to my channel</a> in case you'd like to subscribe or check it out.<br />
<br />
Anyway, that's all the news I have. I hope you're well and doing whatever makes you happy. Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-6026825713366251702.post-59056448129708174542015-10-21T01:30:00.001-05:002022-12-26T13:22:00.545-06:00Aquafaba Royal Icing Ghosts and PumpkinsNot another year of foiled <a href="http://www.wingitvegan.com/p/halloweegan.html">Halloweegan</a> plans! I had lots of ideas for Halloween, but I've been going through a thing and I just haven't felt like getting crafty. I suspect this is a seasonal thing because <a href="http://www.wingitvegan.com/2014/10/arachnophobia-cookies.html">the same thing</a> happened last year at this time. But there is going to be at least this one Halloweegan post this year, and hold on to your bits because it's a picture-heavy bandwidth hog!<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVckeTM9ad98NCbVAses86AnljeuOSCd10PFstIu3BTCAk8LIevQhvyBz32VlQEk5yajZ1SoNWxPaY8hbFN-VZBOFXYN2pvaIpjh0b3Ba5o_4oZHc4pdIxNCGRbVXeqVEckZJXOGpGbVV2r7cermztKZSZCnh_K3A2U3bsLLejmTLuXmqUG0uXQ75-g/s757/faquafaba-royal-icing-pumpkins2.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="757" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxVckeTM9ad98NCbVAses86AnljeuOSCd10PFstIu3BTCAk8LIevQhvyBz32VlQEk5yajZ1SoNWxPaY8hbFN-VZBOFXYN2pvaIpjh0b3Ba5o_4oZHc4pdIxNCGRbVXeqVEckZJXOGpGbVV2r7cermztKZSZCnh_K3A2U3bsLLejmTLuXmqUG0uXQ75-g/s600/faquafaba-royal-icing-pumpkins2.JPG" /></a></div>
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<a href="https://www.blogger.com/null" name="more"></a>It's <a href="http://aquafaba.com/">Aquafaba</a> royal icing! <a href="http://geekycakes.com/2015/04/28/vegan-royal-icing/">This is the royal icing recipe that I used</a> via <a href="http://geekycakes.com/" target="_blank">Geeky Cakes</a>. It works so well! It works just like the egg-based royal icing that I used to make for my mother's old catering business. I added 1/4 teaspoon of almond extract to mine to give it a bit of extra flavor.<br />
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First I made little ghosts following a tutorial that I can't find anymore. That's helpful, isn't it? It was a very simple tutorial. First you have to pipe a tear-shaped blob using a large round decorating tip on a bit of wax paper. The blob is the main ghostly body. When the body has had about 15 minutes to dry, you pipe two little tear-shaped blobs on the sides of the big blob using a smaller round decorating tip. The little blobs are the ghostly arms. After all the blobs dry for a couple of hours, you can draw the eyes and mouths using an edible marker or a tiny brush dipped in food coloring. Again, this isn't my original idea but I can't find the tutorial that I used. I'll update this post if I find it.<br />
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This guy is not too happy.<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH94K4DY3mn4RwRPhm7u_VhON5mI9MJ7Eewtu0uTi-HsER4omrwmINsw7eztpjC7tsDkaJJSiMC8Tafzp_NxjxMnnpWT03vGhMHcz6xPLcpxgL7GILB7gp10dXNRW8E6nheMT8t1EBMuRDJDRXwmcGXgSbpYPMBY9FNMZdlxVmH_k9gFoazMcCBoA66w/s918/faquafaba-royal-icing-ghosts4.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="918" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH94K4DY3mn4RwRPhm7u_VhON5mI9MJ7Eewtu0uTi-HsER4omrwmINsw7eztpjC7tsDkaJJSiMC8Tafzp_NxjxMnnpWT03vGhMHcz6xPLcpxgL7GILB7gp10dXNRW8E6nheMT8t1EBMuRDJDRXwmcGXgSbpYPMBY9FNMZdlxVmH_k9gFoazMcCBoA66w/s600/faquafaba-royal-icing-ghosts4.JPG" /></a></div><div><br /></div>
This guy is extra happy!<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBOF6qWTbm9kYY7XUxL0vuZIKJbmoPPqso89b5GixYvzdZxaC2xjIo_jkQbu-J5Wg0T4P-ITFVUf01RWBbtWtK9LCaScpmIKW1aEqrWsm6jzBhrRiqAMkE5tfgD29wtYHfexiYUHK2mbG8DsD9sPNaazc4wZzKttEqmVO8X7LuZ9WJD0pU7Ked0M0DQ/s741/faquafaba-royal-icing-ghosts5.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="741" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxBOF6qWTbm9kYY7XUxL0vuZIKJbmoPPqso89b5GixYvzdZxaC2xjIo_jkQbu-J5Wg0T4P-ITFVUf01RWBbtWtK9LCaScpmIKW1aEqrWsm6jzBhrRiqAMkE5tfgD29wtYHfexiYUHK2mbG8DsD9sPNaazc4wZzKttEqmVO8X7LuZ9WJD0pU7Ked0M0DQ/s600/faquafaba-royal-icing-ghosts5.JPG" /></a></div>
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This guy wants you to get off his lawn.<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2jkc9ux6DEDj9rPpictlXP2tI3NjovJ4tnjt0ryhSaEXCMxj1LWAeY4H521G8mTLo5BDhHW6OhjYUV5lhFtc1gijvqcSA-a98e_0Y0siCPOaduWB-Bq31QJ5dqp42cSFfk943E9eaur5hL_QIS93fEaIFbL-eaDkVufFl-JbWg7F3ND_3BusBFKgag/s773/faquafaba-royal-icing-ghosts6.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="773" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu2jkc9ux6DEDj9rPpictlXP2tI3NjovJ4tnjt0ryhSaEXCMxj1LWAeY4H521G8mTLo5BDhHW6OhjYUV5lhFtc1gijvqcSA-a98e_0Y0siCPOaduWB-Bq31QJ5dqp42cSFfk943E9eaur5hL_QIS93fEaIFbL-eaDkVufFl-JbWg7F3ND_3BusBFKgag/s600/faquafaba-royal-icing-ghosts6.JPG" /></a></div>
<br />Then I went vertical. Same decorating tips, but instead of making flat, tear-shaped blobs, I made vertical pear-shaped blobs.<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD15Tqxc98Ps3kv81HAl7BSVBjXhx4CrD85D1XqNdc3NJvBhyCqH5yuvyZFA03ldGUq-iI7Bdwqo_DEhTk9S_gFH6tqjQW9KjuMwEbwx6YD43QGlc0bWZ6Gu-0Q_mUNT8AapWgB-C9_QPVgJ7IX9plyv-uoaCrW3KL6gj0dNSHmJi64TlXU6sEu6eeGQ/s836/faquafaba-royal-icing-ghosts.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="836" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD15Tqxc98Ps3kv81HAl7BSVBjXhx4CrD85D1XqNdc3NJvBhyCqH5yuvyZFA03ldGUq-iI7Bdwqo_DEhTk9S_gFH6tqjQW9KjuMwEbwx6YD43QGlc0bWZ6Gu-0Q_mUNT8AapWgB-C9_QPVgJ7IX9plyv-uoaCrW3KL6gj0dNSHmJi64TlXU6sEu6eeGQ/s600/faquafaba-royal-icing-ghosts.JPG" /></a></div>
<br />I made a few that stood up straight until I got bored with that and then I made some floppy ones.<br />
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This poor guy looks like he's seen a ghost.<br />
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Then I made tiny little aquafaba royal icing pumpkins following <a href="http://www.sweetsugarbelle.com/2012/10/royal-icing-pumpkins/comment-page-1/">this tutorial</a>. Awful photo. Sorry about that.<br />
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<br />And then I went vertical again.<br />
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<br />That's it! Aquafaba royal icing *WIN*! I may try to make a little gingerbread house later this year now that I have a good icing recipe to hold it together. Unless I don't. I may not. Gingerbread houses are a lot of work!<br />
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PS: I owe you a photo of a cute bird. I haven't taken any in a while.Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-6026825713366251702.post-8139082931076931082015-09-07T09:40:00.004-05:002022-12-26T16:06:51.355-06:00Vegan MoFo: Doctor Who Jammie DodgersToday's <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> prompt is "make/eat something inspired by a book or film." I'm doing something inspired by a TV show. Close enough? Close enough!<br /><br />
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<a href="https://www.blogger.com/null" name="more"></a>How many of you are Doctor Who fans? Raise your hand! Do you have a favorite Doctor or do you love them all the same? Have you watched all the classic Doctor Who episodes? I haven't watched them all but I will at some point, I'm sure. I think my favorite Doctor+companion combo was the dynamic duo that were David Tennant and Catherine Tate. Those two were... wait for it... <a href="https://www.youtube.com/watch?v=028J8oUn71E" target="_blank">brilliant</a>! (video)<br />
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When David Tennant left us I did not think I would like Matt Smith as the Doctor because I'm not good with change, but he was awesome and he brought cookies! I'd say he was fantastic, but that word is reserved for Christopher Eccleston.<br />
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If you're not a Doctor Who fan, sorry about all that boring stuff I just said up there. Let me make it up to you with Jammie Dodgers!<br />
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Aren't they cute? I love them! For those of you who don't watch the show: Three episodes into the fifth series, the Doctor threatens to blow up a Dalek spaceship using a Jammie Dodger as a detonator. <a href="https://www.youtube.com/watch?v=PH-P4nTkTpQ" target="_blank">Here's a short video</a> of the scene in case you're curious.<br />
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"All right, it's a Jammie Dodger but I was promised tea!"<br />
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I used <a href="http://www.jamieoliver.com/magazine/recipes-view.php?title=jamie-dodgers" target="_blank">Jamie Oliver's recipe</a> (does that make them Jamie Dodgers instead?) which isn't vegan, but all I had to do was use vegan butter instead or dairy butter and skip the egg yolk. I didn't bother replacing the egg yolk with anything and they turned out perfect. I also skipped the sprinkling of sugar on top.<br />
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They are sweet and tender and a delicious little treat! In case you don't know what they are, Jammie Dodgers are a British treat that consists of two shortbread cookies (or biscuits) with a jam filling.<br />
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Do you think the Doctor would mind that I made half with jam and half with chocolate? Nah! (Did you just picture <a href="https://www.pinterest.com/pin/221239400418021344/" target="_blank">David Tennant saying "nah?"</a>)<br />
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Sorry. The little Jammie Dodgers were so cute that I got a little carried away with the photos. Just two more and then I'm done! Let's see what the Doctor thinks of my Jammie Dodgers...<br />
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<br />He's running toward it! I think he approves! Sorry, Doctor. This one is mine.<br />
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PS: Oh, for Freedonia's sake! I wanted to make one of them with two hearts but I forgot! Somebody please punch me in the face (of Boe.) Thank you.Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-6026825713366251702.post-53616320498827416462015-09-03T14:52:00.011-05:002022-12-26T17:27:39.935-06:00Vegan MoFo: Quick Easy and Delicious Coconut MacaroonsToday's <a href="http://www.veganmofo.com/" target="_blank">Vegan MoFo</a> prompt is "quick, easy and delicious." Are you a coconut person? I am!<br />
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I see you don't look surprised to hear that.<br />
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<br /><div class="separator" style="clear: both; text-align: left;">Coconut macaroons! Coconut macaroons! This is a recipe by the one and only, the almighty goddess of alternative baking, <a href="http://www.rickiheller.com/" target="_blank">Ricki Heller</a>. If you've been reading my blog for a while then you've seen me rave about Ricki's recipes before, but this one I think is my favorite of all. I must warn you, these are some of the most addictive little treats I have ever had in my entire gluttonous life. "I'll eat one," I said. Ha! I'm not even going to tell you how many I ate as soon as they came out of the oven. I was like a greedy chipmunk stuffing food into my cheeks in preparation for the winter.<br />
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These tasty little morsels are made with nuts, coconut, and flax meal, and they are sweetened with agave and either coconut nectar or maple syrup. I used almond meal for my macaroons because I was too lazy to grind my own nuts. I didn't have tahini, so I used cashew butter instead. The cookbook version calls for Stevia, but I found they were already plenty sweet and delicious without it, so I skipped it. These coconut macaroons are from Ricki's cookbook <a href="http://www.amazon.com/Naturally-Sweet-Gluten-Free-Allergy-Friendly-Desserts/dp/1416209174" target="_blank">Naturally Sweet & Gluten Free</a>, and you can also <strong><a href="http://www.rickiheller.com/2010/11/vegan-mofo-week-two-recap-three-giveaways-multiple-cranberries-and-my-home-is-a-tv-studio/" target="_blank">find the recipe over at Ricki's blog</a></strong>. (Scroll down to almost the bottom of Ricki's post.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfeRVcagAjLp2HOLG4M3Sb_LxyGERDS4mHl26jbFHNLisHm323LwVV_tVdXQn-kAPUvVDLZZsu53BqpvFKQYHpVTZ1fjVOZIyZCPSg9n8jJpi5vJHiC6e80wBL9znsLmFx4rQP4bmtcA/s1600/recipe.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfeRVcagAjLp2HOLG4M3Sb_LxyGERDS4mHl26jbFHNLisHm323LwVV_tVdXQn-kAPUvVDLZZsu53BqpvFKQYHpVTZ1fjVOZIyZCPSg9n8jJpi5vJHiC6e80wBL9znsLmFx4rQP4bmtcA/s1600/recipe.jpg" /></a></div>
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<br />The leaning tower of coconut macaroons! These really are quick, easy, and delicious. *<a href="http://kittensgonelentil.blogspot.com/" target="_blank">Some people</a>* will be happy to know that there is no coconut oil or coconut butter in these. Should we peek inside of one?<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiWLhBSnbPnigg2HOpmwV7cbo2FB7XLUhbaZFg3pC8weQbmQQwXkELFEW4tCxKaLZAbyHW5cl4uczS3jNbHhCr-xgvyr0EccvindpbPR7oy5cmxLOlnr66FcTixka_qXv4K9Gg7W4pZRw_xhZLkYrFibgeK7z3BLC58IzOXdFs8K8n3-dGRdChS3IrQ/s767/vegan-coconut-macaroons2.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="767" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxiWLhBSnbPnigg2HOpmwV7cbo2FB7XLUhbaZFg3pC8weQbmQQwXkELFEW4tCxKaLZAbyHW5cl4uczS3jNbHhCr-xgvyr0EccvindpbPR7oy5cmxLOlnr66FcTixka_qXv4K9Gg7W4pZRw_xhZLkYrFibgeK7z3BLC58IzOXdFs8K8n3-dGRdChS3IrQ/s600/vegan-coconut-macaroons2.JPG" /></a></div>
<br />Speaking of sweet little things, here's a picture of Dovey trying his best not to slide down the top of the bird feeder. Slippery stuff!<br /><br />
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*sad trombone*<br />
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I will still do a few MoFo posts following the prompts provided by the MoFo elders, starting with today's prompt: "Rise and Shine! It’s MoFo time! Tell us about your breakfast."<br />
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Breakfast is the main reason I get out of bed in the morning. My breakfast is not varied and adventurous. It always consists of a cup of coffee and some sort of yummy carb. Sometimes it's sprouted wheat bread toast, and sometimes it's something sweet like these scones. They are just a little bit chocolaty, just a little sweet, and really quite filling for such a thin wedge of food. Do you think that maybe they are so filling because of all that fat that's in them? Nah.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRCv2AQDbBwQ42X4q6VfnjrPSdDfD7iekKUwqbWVlva_92dwHIQ1w7KuVTb39EM7ikjL_Et89KeJzeKkXde8qJ5SWYLKN4K7YgcCyj92wKK8zxOsdfVfmDO4VeSLvbZJe83u0XfSpZuUa/s1600/breakfast-scones-featured.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVRCv2AQDbBwQ42X4q6VfnjrPSdDfD7iekKUwqbWVlva_92dwHIQ1w7KuVTb39EM7ikjL_Et89KeJzeKkXde8qJ5SWYLKN4K7YgcCyj92wKK8zxOsdfVfmDO4VeSLvbZJe83u0XfSpZuUa/s1600/breakfast-scones-featured.jpg" /></a></div>
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I've blogged about a <a href="http://www.wingitvegan.com/2013/09/peanut-butter-chocolate-chip-breakfast.html">similar version of these</a> before, and I'll tell you again now what I told you then: I feel a little deceitful calling these wedges "scones." They have no butter or margarine, which instantly disqualifies them as scones, and they are made with only a little bit of sugar and all sorts of non-sconey ingredients, such as chickpea flour and a good amount of flax meal. They are not deliciously buttery, but they are still tasty and they have been my faithful breakfast companions for weeks. Maybe I am underselling these wedges, but I don’t want to mislead you into thinking they are OMGsconeswithoutanybutterandtheytastejustlikeregularscones!!!1!!1!!<br />
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You have been warned! These are not typical scones and they probably shouldn't even be called scones. I kind of like the name Phony Sconeys, but that only works if you pronounce scone to rhyme with "Joan" and not with "John."<br />
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How do you pronounce the word scone wherever you live?<br />
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<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><div style="font-size: large;">
Chocolate Chip Breakfast Scones</div>
<div class="ERClear">
</div>
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<div class="ERHead">
Author: <span class="author">Wing It Vegan</span></div>
<div class="ERIngredients">
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<div class="ERIngredientsHeader">
<b>Ingredients:</b></div>
<ul class="ingredients"><br />
<li class="ingredient">1/4 cup plus 2 tbsp flax meal</li>
<br />
<li class="ingredient">1/4 cup date or maple syrup (or another liquid sweetener such as agave)</li>
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<li class="ingredient">1/2 cup almond milk</li>
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<li class="ingredient">2 tsp vanilla extract</li>
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<li class="ingredient">1 tsp almond extract</li>
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<li class="ingredient">1/2 cup rolled oats or oat flour</li>
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<li class="ingredient">1/4 cup brown rice flour</li>
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<li class="ingredient">1/4 cup chickpea flour</li>
<br />
<li class="ingredient">1 tbsp unsweetened cocoa powder</li>
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<li class="ingredient">2 tsp baking powder</li>
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<li class="ingredient">1/4 tsp salt</li>
<br />
<li class="ingredient">1/2 cup peanut butter or nut butter, softened</li>
<br />
<li class="ingredient">1/2 cup coconut butter, softened</li>
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<li class="ingredient">1/4 to 1/2 cup semi-sweet chocolate chips</li>
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<li class="ingredient">1/2 cup chopped roasted peanuts or nuts</li>
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<li class="ingredient">more milk as needed</li>
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<li class="ingredient">extra coconut butter, peanut butter, or melted chocolate chips for drizzling</li>
</ul>
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<div class="ERInstructions">
<div class="ERInstructionsHeader">
<b>What to do:</b></div>
<div class="instructions">
<ol><br />
<li class="instruction">Preheat oven to 375 degrees F and place an oven rack above the top third of the oven.* Line a cookie sheet with parchment paper.</li>
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<li class="instruction">In a small bowl or cup stir together the flax meal, syrup, milk, vanilla extract, and almond extract. Mix well.</li>
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<li class="instruction">In a food processor (or even a little Magic Bullet!) grind the oats until fairly flour-like. If my old Magic bullet can handle this, anything can!</li>
<br />
<li class="instruction">Pour the ground oats into a medium sized mixing bowl and sift in the brown rice flour, chickpea flour, cocoa powder, and baking powder. Add the salt and mix well.</li>
<br />
<li class="instruction">Dump the peanut butter and coconut butter into the bowl and give it a quick stir.</li>
<br />
<li class="instruction">Throw in the flax/syrup/milk mixture and mix well. At this point you are the boss of your own breakfast scones and you get to decide how much extra milk you need to add. It could be a couple of tablespoons or more. The dough should be soft but not runny. It should not be dry and crumbly or your scones will not be very tasty and they will crumble too easily. If you’re not sure, it’s always best to make them a little too soft than a little too dry.</li>
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<li class="instruction">Add the chocolate chips and chopped peanuts or nuts and give it a quick knead with your hands until they're all mixed in. It will be sticky. Sorry about that.</li>
<br />
<li class="instruction">Sprinkle a little oat flour or other flour of your choice on your work surface (I highly recommend using wax paper to keep from making a sticky mess on your kitchen counter). Divide the dough into two sections and place them separately on the floured surface. Flatten each piece of dough a little, trying to shape them into discs while you pat them down. About one inch is a good height.</li>
<br />
<li class="instruction">Using a large knife, cut each disc straight down the middle. You will need to end up with six triangular scones per disc, so cut two more diagonal lines across each disc.</li>
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<li class="instruction">Transfer the scones to the prepared cookie sheet and bake for 10 minutes. Rotate the cookie sheet so all the scones bake evenly and bake for five more minutes.</li>
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<li class="instruction">Let them cool on the cookie sheet for a minute and then transfer them to a cooling rack. Let them cool completely before storing them.</li>
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<li class="instruction">At this point you can drizzle them with something yummy if you want. The ones pictured here were drizzled with a couple of tablespoons of melted coconut butter.</li>
</ol>
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</div>
<div>
<div class="ERNotesHeader">
<b>Notes:</b></div>
<br />
<div class="ERNotes">
These tend to get toasty bottoms too quickly if baked in the middle of the oven instead of the top third.<br />
<br />
Coconut butter is expensive, so I make my own in my food processor. To make enough coconut butter for this recipe I use almost a whole 7 oz bag of unsweetened coconut, or about two and a half cups. You see how smooth the coconut butter drizzle is? I cheated. That's not really my homemade coconut butter. Mine always looks a bit grainy because my food processor can't get it super smooth. The smooth stuff you see drizzled on top there is actually from a tiny 1 oz packet of Artisana coconut butter.<br />
<br />
There is only one tablespoon of cocoa powder in these, so they're not very chocolaty. If you want to increase the amount of cocoa powder I would recommend also increasing the amount of sweetener. You may need to use a bit less milk if you do that.<br />
<br />
If you throw in 1/2 cup of chocolate chips instead of only 1/4 cup then these can be plenty chocolaty! </div>
</div>
</td></tr>
</tbody></table>
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqESOKwPeoIeobneTBJfjYQE5GktFrxN9P7vJlGomACkPZJwx5tiNCCfurqolHEr85x7Eb14n4BvK_JQRISNMiXmNxJAS5ouMm0ngH_Aifcf5FFMfS0SaL7XkkcPrHrxi67In2uziUe2GyIV0L4W4vFGSMDwJLHCOasdN5B9xPatLz0Z4xbP-CimT00A/s793/breakfast-scones.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="793" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqESOKwPeoIeobneTBJfjYQE5GktFrxN9P7vJlGomACkPZJwx5tiNCCfurqolHEr85x7Eb14n4BvK_JQRISNMiXmNxJAS5ouMm0ngH_Aifcf5FFMfS0SaL7XkkcPrHrxi67In2uziUe2GyIV0L4W4vFGSMDwJLHCOasdN5B9xPatLz0Z4xbP-CimT00A/s600/breakfast-scones.jpg"/></a></div><br />
Time to wrap this up with a photo of someone cute. Have I ever shown you a photo of Squeaky? I don't think I have. He's a male wood duck who visits us a few times a year and he's always trying to sweet talk an uninterested female mallard. He's quite smaller than the mallards but that doesn't stop him! We call him Squeaky because he doesn't quack, he squeaks. Yes, thank you, I know we're very clever with our duck names.<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPl8OGzDMWFk7u9ta7ICF6X240DZn96EyvYU3bOuSSMMmR5s3Wv-F_x7PsM1en-dJueTuyqTDjlLiqSS5ioE-toRvDhu7G6_6-tb7iIb1IDwD22tTA7wLgRMJkN9T0KBGsG436pchW_hhmGzCD44WCigeAkivUAl0VZjK-ip37Z7l-HI_VpXwiP1tjRg/s889/squeaky.jpg" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="889" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPl8OGzDMWFk7u9ta7ICF6X240DZn96EyvYU3bOuSSMMmR5s3Wv-F_x7PsM1en-dJueTuyqTDjlLiqSS5ioE-toRvDhu7G6_6-tb7iIb1IDwD22tTA7wLgRMJkN9T0KBGsG436pchW_hhmGzCD44WCigeAkivUAl0VZjK-ip37Z7l-HI_VpXwiP1tjRg/s600/squeaky.jpg"/></a></div>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-6026825713366251702.post-6855138714793366732015-08-01T12:10:00.006-05:002022-12-26T12:40:11.941-06:00Russian Tea Cakes (Practically Raw Desserts)I made these tasty little morsels today.<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bl1t4cjcyKIHb4cHJkuqYhe9ZLH_vTpAH0AYJslk98wKG7vpJO3mtFn9vlJ9NCMSEc8mgOS77MtNNKmqvAK5oLbwPujy9S9ls37onjMZZhPhxBegaNrf6KygE1-TYT2Rs4EJYQEX5kyyH5MaZlt_tpUn0TvYodjdTVKQUWRH5Xlwvwd07krGwgvF3g/s907/practically-raw-russian-tea-cakes.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="907" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1bl1t4cjcyKIHb4cHJkuqYhe9ZLH_vTpAH0AYJslk98wKG7vpJO3mtFn9vlJ9NCMSEc8mgOS77MtNNKmqvAK5oLbwPujy9S9ls37onjMZZhPhxBegaNrf6KygE1-TYT2Rs4EJYQEX5kyyH5MaZlt_tpUn0TvYodjdTVKQUWRH5Xlwvwd07krGwgvF3g/s600/practically-raw-russian-tea-cakes.JPG"/></a></div>
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Are you thinking that they were rolled in powdered sugar? Ha! They weren't! That is coconut flour! Aren't they cute? These are the Russian Tea Cakes from <a href="http://www.amazon.com/Practically-Raw-Desserts-Flexible-All-Natural/dp/1941252125" target="_blank">Practically Raw Desserts</a> by <a href="http://chefambershea.com/" target="_blank">Amber Shea Crawley</a>. I have made <a href="http://www.wingitvegan.com/2013/01/cookbook-love-practically-raw.html">several recipes</a> from Amber's other cookbook, <a href="http://www.amazon.com/Practically-Raw-Flexible-Recipes-Anyone/dp/0980013151" target="_blank">Practically Raw</a>, and they have all been amazing. These little confections are made with ground pecans and coconut flour, and they are sweetened with coconut sugar and coconut nectar, although I used date syrup instead. They are sweet enough but not too sweet. You can bake them like I did or you can use a dehydrator. Or instead of baking them you can just freeze them and call it a day! If you don't have this cookbook yet, don't worry, you can find the <a href="http://uncooking101.com/site/raw-food-recipe/russian-tea-cakes/" target="_blank">recipe here</a>.<br />
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The only thing I don't like about raw foods is that they're raw. Doh! No, really! I like all the simple ingredients that go into these things but I don't actually enjoy eating many foods that are raw. Chef Amber Shea tells me that I can use those fresh ingredients that I like, and that I have the option to gently cook the stuff so I can actually enjoy it!<br />
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Would you like to see an inside shot of a little tea cake?<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxET4Pry2zXc4vDItz9Jrd5kI4B_jR7cSNGMteaHlJeHr9HLB0ElRwVUYas0FciLs5iB-w4Ch9NipHX2Z4rZ-NNoTCMf3KIlgb5i1WWz0Tz7SoTi72XYmesmIFZKh8yCyPdqgnwNTnOKgHQMDQh5NKrYb3Q61A66kF12i8GX9818Rsx0Guvwc_9M4XVQ/s768/practically-raw-russian-tea-cakes2.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="768" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxET4Pry2zXc4vDItz9Jrd5kI4B_jR7cSNGMteaHlJeHr9HLB0ElRwVUYas0FciLs5iB-w4Ch9NipHX2Z4rZ-NNoTCMf3KIlgb5i1WWz0Tz7SoTi72XYmesmIFZKh8yCyPdqgnwNTnOKgHQMDQh5NKrYb3Q61A66kF12i8GX9818Rsx0Guvwc_9M4XVQ/s600/practically-raw-russian-tea-cakes2.JPG" /></a></div>
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Beautiful and delicious! Now let's say goodbye with another tasty little morsel.<br />
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<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_8Lid9V3Hs7TZ5zTf4gTpWkk2OVrXOWpAEP3VUmuRXqO_Qe9CBoqsrT72GtILiqEnY0d2QVukoo_9m2TCFVI9Apra3x9fan3kasiQPCaKEhp6HzUz4qQpQAS5mesO9nrRDrBPg-V8cUxRa9AFXu3aYmU87KxcoxtkGQxTZRJmKaufkjnlD46V8QMOw/s764/bunny2.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="764" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_8Lid9V3Hs7TZ5zTf4gTpWkk2OVrXOWpAEP3VUmuRXqO_Qe9CBoqsrT72GtILiqEnY0d2QVukoo_9m2TCFVI9Apra3x9fan3kasiQPCaKEhp6HzUz4qQpQAS5mesO9nrRDrBPg-V8cUxRa9AFXu3aYmU87KxcoxtkGQxTZRJmKaufkjnlD46V8QMOw/s600/bunny2.JPG" /></a></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6026825713366251702.post-49052864637988100822015-07-25T11:05:00.000-05:002016-12-09T11:40:12.677-06:00The MoFos are coming!<a href="http://www.veganmofo.com/">Vegan MoFo</a> starts in only a few weeks! Five weeks, is it? That's almost too soon. I need more time to prepare. Who am I kidding? My idea of preparing is doing everything five minutes before it's due.<br />
<br />
Anyway, I am pumped up about this MoFo because I skipped it last year and I have a lot of pent up excitement ready to be unleashed. There is always the possibility that my energy will fizzle out and I will do nothing. Nothing at all. It happens.<br />
<br />
This year we actually have <a href="http://www.veganmofo.com/mofo-2105-is-coming/">guidelines</a> or prompts that we have to stick to. I like this. Usually, I have about 75 theme ideas floating around in my brain, but when it's time to start MoFo I can't focus on one single idea and end up not doing a theme at all. On the other hand, I don't like to feel restricted (or worse - constricted) by guidelines, so I will take some major liberties when I interpret the prompts given to us by the MoFo overlords. Overladies? Overpeople.<br />
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I don't have any new food for today's post. Instead, I would like to do a round up of some of my favorite MoFo posts. These are either posts/foods that were the most fun for me to create, or recipes that have become some of my favorites and that I still make regularly.<br />
<h3>
<strong><br /></strong></h3>
<h3>
<strong>Vegan MoFo 2008</strong></h3>
<br />
<a href="http://www.wingitvegan.com/category/vegan-mofo-2008">Vegan MoFo 2008</a> was my first time participating. It was the most fun I've ever had during MoFo. It was the year of <a href="http://www.wingitvegan.com/category/halloweegan">Halloweegan</a> and I went absolutely bonkers making themed food. This was the year that the <a href="http://www.wingitvegan.com/2008/10/veganmofo-halloweegan-stuffed-peppers.html">Halloweegan Stuffed Pepper</a> was born.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/2931543988/in/album-72157624504155972/" title="Halloweegan Stuffed Pepper"><img alt="Halloweegan Stuffed Pepper" height="330" src="https://farm4.staticflickr.com/3032/2931543988_ba16efebf5_o.jpg" width="450" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
It was also the year of the <a href="http://www.wingitvegan.com/2008/10/veganmofo-halloweegan-meatloaf-scramble.html">Mashed Potato Ghosts</a>!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/2970465100/in/album-72157624504155972/" title="Halloweegan Meatloaf Scramble With Mashed Potato Ghosts"><img alt="Halloweegan Meatloaf Scramble With Mashed Potato Ghosts" height="450" src="https://farm4.staticflickr.com/3052/2970465100_8a743b9139_o.jpg" width="330" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
These little <a href="http://www.wingitvegan.com/2008/10/veganmofo-happy-halloweegan-pumpkins.html">Happy Halloweegan Pumpkins</a> were made with peanut butter and decorated with carrot-juice-tinted coconut.<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/2930676127/in/album-72157624504155972/" title="Happy Halloweegan Pumpkins"><img alt="Happy Halloweegan Pumpkins" height="330" src="https://farm4.staticflickr.com/3154/2930676127_8ae14abffb_o.jpg" width="450" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<h3>
<strong><br /></strong></h3>
<h3>
<strong>Vegan MoFo 2010</strong></h3>
<br />
I tried to settle on some official theme for <a href="http://www.wingitvegan.com/category/vegan-mofo-2010">Vegan MoFo 2010</a>, but I ended up doing recipes from other bloggers instead. That was the year that I wanted to do an '80s theme. I had lots of ideas but none of them materialized. It happens. 2010 was the year when I met Ricki Heller's <a href="http://www.wingitvegan.com/2010/11/vegan-mofo-rickis-beetaroni-and-el-lend.html">Beetaroni</a>! It was love at first bite!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/5143801831/in/photolist-E4UDBn-E44rNB-rqH7Yj-gv2i4M-dLukKg-dLukL2-dtG4Fd-8Qxk5t-8JLAXw-8JHyig-8Kdjyk-8Kgn1Q-8Kdjp6-5pUfeG-5pPNZF" title="Ricki's Beetaroni!"><img alt="Ricki's Beetaroni!" height="640" src="https://farm2.staticflickr.com/1345/5143801831_e1a718fb0b_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
It was also the year I first made Jeni's <a href="http://www.wingitvegan.com/2010/11/vegan-mofo-jenis-lentil-and-mushroom.html">Lentil-Mushroom Loaf with Savory Potato Filling</a>. It's one of my most viewed blog posts of all time!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/5159208243/in/photolist-g63zk9-g63DQQ-g63zps-dAYLj6-dAYLgH-dAZ1uK-dB5dWE-dB5e2Q-dgredh-dgreas-dhcrS2-dfQ6De-dB5ech-9rX3Uu-dtrwYy-8RUhLc-8RUhSg-8Xb1Gv-8Xe2Tu-8j4Cye-8j4CuD" title="Jeni's Lentil and Mushroom Loaf with Savory Potato Filling"><img alt="Jeni's Lentil and Mushroom Loaf with Savory Potato Filling" height="640" src="https://farm5.staticflickr.com/4147/5159208243_4a1fce47a9_z.jpg" width="640" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<h3>
<strong><br /></strong></h3>
<h3>
<strong>Vegan MoFo 2012</strong></h3>
<br />
I did the same theme/non-theme for <a href="http://www.wingitvegan.com/category/vegan-mofo-2012">Vegan MoFo 2012</a>. There were a few Halloweegan posts but nothing like the insanity of 2008. The <a href="http://www.wingitvegan.com/2012/10/halloweegan-man-eating-burgers.html">Man-Eating Burgers</a> made an encore appearance!<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/8126050911/in/photolist-dvHvVL-dvHuQG-dvHuNU-dvHuRC-dsMH79-do58KV-do58Mc-do58R4-do58Q4-do58NV-do5g3o-cp66xh-8j7SZs-8j7SX5-8j4CBp-8j7sAw-8j7Lwb-8j7soY-8j4daD-8j4dht-8j7siw-8j4Cye-8j4CuD-8j3YqM-8j7sgh-8j4d8r-8j4d5F-8j4d2i-8j7s7C-8j7s4U-8j3YKK-8j7dHQ-8j3YGn-8j3YCX-8j3fsa-8j6uy3-8j3fox-8j3fkZ-8j3YBH-8j3Yyi-8j3Yut-8j7drY-8j3Ype-8j3fgc-8j67Ss-8j2SXi-5PEsPw-8j2SU8-8j67Po-8j2SRM" title="Man-Eating Burger"><img alt="Man-Eating Burger" height="600" src="https://farm9.staticflickr.com/8334/8126050911_ef0102eeaa_z.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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2012 was the year of Ms. Maggie Muggins' <a href="http://www.wingitvegan.com/2012/10/the-fluffiest-bread-in-history-of-bread.html">Fluffy Newfoundland Bread</a>. I have made this bread so many times I've lost count. I have blogged about this beautiful thing lots of times since then.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/8097466863/in/photolist-dkxCMD-dkxCL4" title="Newfoundland White Bread"><img alt="Newfoundland White Bread" height="600" src="https://farm9.staticflickr.com/8463/8097466863_e681279287_z.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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It was also the year of the PPK <a href="http://www.wingitvegan.com/2012/10/beet-sliders-with-coconut-milk-cheddar.html">Beet Burgers</a>. I have also made these a million and seven times since then.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/8094221554/in/photolist-E88zS4-DTjdCu-DzXkbG-DZK2j5-D5F2tg-dzitRJ-dzbioH-dzbimT-dkfYqB-dkg153-dkg16u-dkg181-dkgeTe-dkggsY-dkggp1-dkggn5-dzhjsS-8R5MK5-8R2F56-9aovjG" title="PPK Beet Slider"><img alt="PPK Beet Slider" height="600" src="https://farm9.staticflickr.com/8186/8094221554_98c4daa852_z.jpg" width="600" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<strong>Vegan MoFo 2013</strong></h3>
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This <a href="http://www.wingitvegan.com/2013/09/cheesy-cauliflower-sauce.html">Cheesy Cauliflower Sauce</a> from <a href="http://www.wingitvegan.com/category/vegan-mofo-2013">Vegan MoFo 2013</a> was da bomb!<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/9671255569/in/photolist-DHCbtw-rbrp5Y-rbqwxy-r9Fzzg-rqH7Yj-op6WSm-gaVFQA-gaVxRv-gaWf3a-fPSCKD-fQabjG-fJBHkF-dLukKg-dLzT8N-dv5Pxc-dv5PA2-dv5QRz-8uSVCR-e5FMzV-8p23HG-8oZ2QF-8oZeyH-8oXm5i-fJUzCU-8j4EUQ-8p1wiE-8oXkZM-8oXm2a-8oXm1D-6dNxmH-8oXkZ2-8oXkXK" title="Cheesy Cauliflower Sauce"><img alt="Cheesy Cauliflower Sauce" height="569" src="https://farm6.staticflickr.com/5514/9671255569_82682f1e92_z.jpg" width="550" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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It was also the year when I had these <a href="http://www.wingitvegan.com/2013/09/peanut-butter-chocolate-chip-breakfast.html">Peanut Butter Not-Scones</a> for breakfast every.single.day.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/wingitvegan/9686265291/in/photolist-EaUfdH-DZt5sC-oFk4bx-g7Cd4X-fLeeJQ-fKWDcZ-digBt6-digBqP-digzLu-digBvD-digGxD-9wrKLk-9wuK7d-9rX3FJ-5XiCYJ-5Uw6XU-5pSdKj" title="Peanut Butter - Chocolate Chip Breakfast Scones"><img alt="Peanut Butter - Chocolate Chip Breakfast Scones" height="640" src="https://farm8.staticflickr.com/7448/9686265291_a2483bccee_z.jpg" width="532" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Yeah, MoFo! Are you going to play this year? If yes, are you excited? Have you figured out what you’re going to make each day? Are you going to prepare for MoFo during August or are you just going to wing it when the time comes? Would you like me to stop asking you questions?Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6026825713366251702.post-40463787036011347792015-07-18T14:36:00.002-05:002022-12-27T06:21:14.890-06:00Blueberry-Lemon SconesThis blog post is sponsored by the color blue. First up, Blueberry-Lemon Scones.<br />
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<a href="http://www.foodnetwork.com/recipes/tyler-florence/blueberry-scones-with-lemon-glaze-recipe.html" target="_blank">This is the recipe that I chose</a>. I doubled the sugar because I like a sweet scone. The recipe didn't call for any eggs, so the only ingredients I had to replace to make these vegan were the butter and the cream. No-brainer. For the cream I used a mixture of half coconut milk (full-fat stuff from a can) at room temperature and half <a href="http://sodeliciousdairyfree.com/products/coconut-milk-beverages/original" target="_blank">So Delicious Coconut Milk</a>. My scones only needed 3/4 cup of cream. The reason why I used room-temperature coconut milk is that sometimes the solid, fatty milk can be deceiving and it will make you think that your dough is not moist enough, when in fact it will soften in the oven and your scones will be too moist. Nobody likes a flat scone. Well, I'm sure *somebody* likes flat scones. Although I call those cookies.<br />
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The lemon icing is delicious! I thought I was going to want to leave a few scones un-drizzled, but the icing was so tasty that I went ahead and drizzled them all. I only made half of the icing and it was plenty for a light drizzle. I did double the butter for the icing and I'm not even sorry.<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUz6CO_YM1zIqJSY8vcR79DE4gOwz6n4Q90ym4bNgdh_jKbhXCSutuv2EQyBoYBfHy2gSrPayyH4UI9vNP3Zl6Zz-s0vuHPQCLCOpSI_9miUkSQAcTWoER9-eGY2sVs3AkGjdTypUJfaOQvhFFdo8n6n2VOPUe0DW8kwkLVSaQ-XbKcfSLXrp90pb3g/s741/blueberry-lemon-scones2.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="741" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNUz6CO_YM1zIqJSY8vcR79DE4gOwz6n4Q90ym4bNgdh_jKbhXCSutuv2EQyBoYBfHy2gSrPayyH4UI9vNP3Zl6Zz-s0vuHPQCLCOpSI_9miUkSQAcTWoER9-eGY2sVs3AkGjdTypUJfaOQvhFFdo8n6n2VOPUe0DW8kwkLVSaQ-XbKcfSLXrp90pb3g/s600/blueberry-lemon-scones2.JPG" /></a></div>
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Today's backyard buddy is this young blue jay who is still working on growing his big-boy feathers. He's also working on his big-boy squawk, which right now sounds a bit like a squeaky toy. Keep practicing, buddy! (Check out those scruffy feathers!)<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBJn5gTF7veSfoWhDNwiFLmtJGI5iisYqMwERWEw284akj_WzFy975MDuUUcU6_VsGnBWr6vx6i7WoQM6daBpJm05ME82q0fHqlN142drha6nyBhfieL1P7g77TKww2NnXG_s-cBLZtbh2BH0NI0G35LHJUkVIugB8pukpW3gBd61wl3b5QP088Tkmg/s858/blue-jay.JPG" style="display: block; padding: 1em 0; text-align: center; "><img alt="" border="0" height="600" data-original-height="858" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBJn5gTF7veSfoWhDNwiFLmtJGI5iisYqMwERWEw284akj_WzFy975MDuUUcU6_VsGnBWr6vx6i7WoQM6daBpJm05ME82q0fHqlN142drha6nyBhfieL1P7g77TKww2NnXG_s-cBLZtbh2BH0NI0G35LHJUkVIugB8pukpW3gBd61wl3b5QP088Tkmg/s600/blue-jay.JPG"/></a></div><br /></td></tr></tbody></table>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-6026825713366251702.post-64975885143821767372015-07-11T12:58:00.003-05:002022-12-27T06:29:24.678-06:00Brussels Sprouts Gratin<table><tbody><tr><td>Well, sorry. I'm just going through a casseroly thing and that's what I mostly feel like blogging about at the moment. I'm sure it will pass eventually. Weird time to be going through a casseroly thing, isn't it? Usually people get into casseroly things when the temperature is starting to cool down and fall is coming, not when it's sweltering hot and turning on the oven seems absolutely irrational. But, hey, if you're in the southern hemisphere - high-five for casseroly things!<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGrl5aeQ3T3v7VpX4Fv1uJ_MAdH3S8syucAWGF1O4Rymo8t0mKCL3SfpyW_NCcws8wvfqOOSn6ffO9mptsPLQv0L_FVsUlXgHzHVAa1mlXbm0xXNayrxoQk914aTR-07JQTHLxhH6B42Sa529AKX5aRrLMxpHbjJmN6y6EIrxljnnSo3XdLiNDgYctQ/s855/vegan-brussels-sprouts-gratin2.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="855" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGrl5aeQ3T3v7VpX4Fv1uJ_MAdH3S8syucAWGF1O4Rymo8t0mKCL3SfpyW_NCcws8wvfqOOSn6ffO9mptsPLQv0L_FVsUlXgHzHVAa1mlXbm0xXNayrxoQk914aTR-07JQTHLxhH6B42Sa529AKX5aRrLMxpHbjJmN6y6EIrxljnnSo3XdLiNDgYctQ/s600/vegan-brussels-sprouts-gratin2.JPG" /></a></div>
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<table><tbody><tr><td>If the Brussels sprouts look burned, it's because they were. I zoned out while I was broiling them and they just turned black within seconds. I was actually kneeling down in front of the oven watching them! This happens often. I'm supposed to keep an eye on something so it doesn't burn and my brain decides that it's a good time to make up a story about a cheeky duck with superpowers and next thing I know the smoke alarm is going off. Would the duck have laser vision? Would she have a goose sidekick that would deliver cheesy one-liners? Would she have a squirrel nemesis? Would she wear a cape? *beep beep beep beep*<br />
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Here's an inside shot so you can actually see the green sprouts.<br />
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<a href="http://www.finecooking.com/recipes/creamy-brussels-sprout-gratin.aspx" target="_blank">This is the recipe that I used</a>, although I only made half of this recipe (and made two minis, of course) because I was the only one eating this. Mr. Wing-It would rather eat his own eyeballs before he eats a Brussels sprout. That's a slight exaggeration.<br />
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A gratin is supposed to have a browned top, but mine doesn't because I was out of breadcrumbs and I didn't feel like making fresh ones so I just skipped them. The Brussels sprouts were *ahem* "browned". Does that count?<br />
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The recipe also calls for dairy butter, cheese, and cream, which were all easy to replace with vegan items. For the cream, I blended 1/4 cup of overnight-soaked cashews with 1/2 cup of <a href="http://sodeliciousdairyfree.com/products/coconut-milk-beverages/unsweetened" target="_blank">So Delicious unsweetened coconut milk</a>. My cheese was (ground) <a href="http://followyourheart.com/products/mozzarella-shreds-27/" target="_blank">Follow Your Heart Mozzarella Shreds</a>, which I got on sale for $2.49! I don't know how much vegan cheeses cost where you live, but at our local grocery store both Daiya and Follow Your Heart cost almost five bucks per bag of shreds, so when I saw them on sale for $3.49 AND each bag had a $1 off coupon stuck to it, I had to stock up! Now we have two in the fridge and two in the freezer for later. I love getting a good deal!<br />
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The mozzarella shreds worked beautifully in this recipe. The mildness of the cheese and the smooth cashew cream toned down the strong flavor of the Brussels sprouts. If you're a Brussels sprouts hater, I guarantee that this gratin will turn you into a sprouts lover! OK, that's a massive lie. Sorry.<br />
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If you do hate stinky sprouts, allow me to whip out this photo of a cute bunny to help wipe that look of disgust off your face.<br />
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Better?<br />
<br />Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-6026825713366251702.post-2910555570437628452015-07-04T15:05:00.004-05:002022-12-27T06:39:20.439-06:00Chocolate-Hazelnut Thumbprint CookiesDo you live near a Whole Foods Market or another major health food store? I don't. Our nearest Whole Foods Market is about a 30 minute drive from us, which isn't that far but we don't always have time to go there. There is a little health food store about 15 minutes from here, but everything there is obscenely overpriced and we just aren't made of money. Enter <a href="http://www.vitacost.com/" target="_blank">Vitacost</a>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqapHzrO9Jnppw8gKLNqMq8FZr5NLlUUgoFHciPMczKXG4ECNDZRPSBquPqGZRDP-SMdwbiCOYTDbVgYte4EXDEYCC3SEnkrcTpvbRjKZXGfhOaO5U9l5Hmgl1X45ZD84h5eTFw4vnuUI/s1600/vitacost2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="839" data-original-width="1000" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwqapHzrO9Jnppw8gKLNqMq8FZr5NLlUUgoFHciPMczKXG4ECNDZRPSBquPqGZRDP-SMdwbiCOYTDbVgYte4EXDEYCC3SEnkrcTpvbRjKZXGfhOaO5U9l5Hmgl1X45ZD84h5eTFw4vnuUI/s640/vitacost2.JPG" width="640" /></a></div>
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This is not a sponsored post. This is just me telling you about an online store where you can get your specialty vegan groceries even if you don't have a health food store in your town either. Look at it all! <a href="http://www.vitacost.com/edward-sons-organic-vegan-worcestershire-sauce" target="_blank">Vegan Worcestershire sauce</a>, two kinds of <a href="http://www.vitacost.com/sophies-kitchen-vegan-toona-sea-salt-6-oz" target="_blank">vegan</a> <a href="http://www.vitacost.com/carolines-vegetarian-fishless-tuna-5-oz" target="_blank">tuna</a>, <a href="http://www.vitacost.com/earth-balance-vegan-mac-cheese-white-cheddar-6-oz-3" target="_blank">Earth Balance mac & cheese</a>, <a href="http://www.vitacost.com/date-lady-organic-pure-date-syrup-12-fl-oz" target="_blank">date syrup</a>, <a href="http://www.vitacost.com/authentic-foods-guar-gum-2-oz" target="_blank">guar gum</a>, and look at that massive BUCKET of <a href="http://www.vitacost.com/kal-nutritional-yeast-flakes-22-oz-1" target="_blank">nutritional yeast</a>! Score! I always try to get at least $49 worth of products because that is Vitacost's free-shipping threshold, and I do love my free shipping deals. That applies to US shipping, although their <a href="http://www.vitacost.com/international-shipping" target="_blank">international shipping</a> fees don't seem unreasonable. Their prices are generally lower than those at out local grocery store, which does sell some vegan items. They also seem to have coupons and deals going on often and they accept Paypal. Yep, I am smitten. It just ticks all the boxes for me. Do you shop there?<br />
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My favorite product from Vitacost to date? <a href="http://www.vitacost.com/endangered-species-chocolate-natural-hazelnut-spread-with-cocoa-9-7-oz" target="_blank">Endangered Species chocolate-hazelnut spread</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oX5QWthegNGOWdVIuMS-z3O-FmNB5Mo407KOH-VnNhAWyQtbK2jtYBGLPoBXC2i0eLmlFj5NvkPNUMZk58JhbwTaj_91z4SN_fkGbwsgDjp9nqY0cA_EVJn9uR9DCzL2Y8I-Bu9cvjL5/s1600/vegan-chocolate-hazelnut-spread.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="887" data-original-width="680" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oX5QWthegNGOWdVIuMS-z3O-FmNB5Mo407KOH-VnNhAWyQtbK2jtYBGLPoBXC2i0eLmlFj5NvkPNUMZk58JhbwTaj_91z4SN_fkGbwsgDjp9nqY0cA_EVJn9uR9DCzL2Y8I-Bu9cvjL5/s640/vegan-chocolate-hazelnut-spread.JPG" width="490" /></a></div>
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It's sweet, chocolaty, and hazelnutty, and super smooth and creamy. It isn't particularly cheap so it's not something I buy too often, but it's nice to treat myself to a little jar every now and then, and because it's so sweet a little jar goes a long way. The ingredients are: Cane sugar, vegetable oil (rapeseed, palm), hazelnuts, cocoa, maltodextrin, sunflower lecithin, vanilla extract.<br />
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I used it to make these tiny Chocolate-Hazelnut Thumbprint Cookies inspired by Ferrero Rocher chocolates. They are simple chocolate cookies dipped in melted chocolate, then rolled in chopped hazelnuts, then filled with chocolate-hazelnut spread, and topped with whole hazelnuts.<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrHVq4-zz-iU54fdnbg6L3S26ZXYCsGNmh056mmvji_DrLav9Nl1UMEbxgZuTQj2RBSf6pICKr4g0R8nuYW91KiVv0ATpomTg1ZhiwzBhwBxtgb2aTJvaByn0ADGcSFQEicZ0MfIHGZzjJ7bkcxeucVAbQ2u1JI8AQwtyp4bTJMVcT35pCubjHF4Qvg/s680/chocolate-hazelnut-thumbprint-cookies-featured.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyrHVq4-zz-iU54fdnbg6L3S26ZXYCsGNmh056mmvji_DrLav9Nl1UMEbxgZuTQj2RBSf6pICKr4g0R8nuYW91KiVv0ATpomTg1ZhiwzBhwBxtgb2aTJvaByn0ADGcSFQEicZ0MfIHGZzjJ7bkcxeucVAbQ2u1JI8AQwtyp4bTJMVcT35pCubjHF4Qvg/s600/chocolate-hazelnut-thumbprint-cookies-featured.JPG" width="600" /></a></div><br />
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
<tr><td><div style="font-size: large;">
<b>Small Batch Chocolate-Hazelnut Thumbprint Cookies</b></div>
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<div class="ERClear">
</div>
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<div class="ERHead">
<span class="xlate">Recipe Type</span>: <span class="type">Cookies, Dessert</span></div>
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<div class="ERHead">
Cuisine: <span class="cuisine">Vegan</span></div>
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<div class="ERHead">
Author: <span class="author">Wing It Vegan</span></div>
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<div class="ERHead">
Cook time: <time datetime="PT30M" itemprop="cookTime">30 mins</time></div>
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<div class="ERHead">
Total time: <time datetime="PT30M" itemprop="totalTime">30 mins</time></div>
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<div class="ERHead">
Serves: <span class="yield">12 mini cookies</span></div>
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<div class="ERIngredients">
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<div class="ERIngredientsHeader">
<b>Ingredients:</b></div>
<ul class="ingredients"><br />
<li class="ingredient">1/4 cup powdered sugar</li>
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<li class="ingredient">1/4 cup vegetable oil or melted coconut oil</li>
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<li class="ingredient">1 - 2 tbsp vegan milk</li>
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<li class="ingredient">1/2 cup plus 2 tbsp all purpose flour</li>
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<li class="ingredient">1 1/2 tbsp unsweetened cocoa powder</li>
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<li class="ingredient">1/8 tsp salt</li>
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<li class="ingredient">1/4 to 1/3 cup semisweet chocolate chips</li>
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<li class="ingredient">1/4 cup chopped hazelnuts</li>
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<li class="ingredient">your favorite chocolate-hazelnut spread</li>
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<li class="ingredient">12 whole hazelnuts</li>
</ul>
<br /></div>
<div class="ERInstructions">
<div class="ERInstructionsHeader">
<b>What to do:</b></div>
<div class="instructions">
<ol><br />
<li class="instruction">Line a cookie sheet with parchment paper.</li>
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<li class="instruction">In a small mixing bowl combine the sugar, oil, and one tablespoon of milk. Whisk well until smooth and creamy.</li>
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<li class="instruction">In a medium sized mixing bowl sift in the flour and cocoa powder. Add the salt and mix well.</li>
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<li class="instruction">Pour the oil and sugar mixture over the dry ingredients and stir until a firm dough forms. The dough should be quite firm, but not crumbly and falling apart. Add only as much milk as you need to keep the dough from falling apart.</li>
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<li class="instruction">Scoop the dough onto the parchment-lined cookie sheet. I use a mini cookie scoop that holds two teaspoons of dough, which makes 12 little cookies.</li>
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<li class="instruction">To make the little "thumbprints" press the back of a rounded measuring spoon down in the center of each cookie. Make nice big wells so you will be able to fill your cookies with lots of chocolate-hazelnut spread. If the cookies split when you're pressing down with the spoon, it means that your dough it a little too dry and you should add a tiny bit of milk. The cookies should crack a bit here and there, but if they actually split into different pieces it means they need tiny bit more liquid.</li>
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<li class="instruction">Refrigerate for about 30 minutes. Sorry!</li>
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<li class="instruction">While the cookies chill in the fridge, preheat the oven to 350 degrees F (180 C.)</li>
<br />
<li class="instruction">When the oven is preheated and the cookies have chilled for about 30 minutes, bake them for nine minutes on the top third rack of your oven (unless your oven doesn't burn from the bottom, mine does so I need to bake cookies on the top third.) You may need to bake them for an extra minute, but no more than ten because they will dry up. These bake really fast!</li>
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<li class="instruction">Transfer the cookies to a cooling rack and let them cool down to room temperature.</li>
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<li class="instruction">Now it's time to dip the cookies in chocolate chips, so melt your chocolate chips in the microwave in 30 second intervals, stirring well in between cycles, until the chocolate is completely melted and smooth. I like to to this in a shallow (microwaveable) bowl because it's easy to dip the cookies in a shallow bowl.</li>
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<li class="instruction">Dip the bottom of each cookie in the melted chocolate, then dip or roll each cookie in the chopped hazelnuts, whatever works for you.</li>
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<li class="instruction">Fill each well in the center of the cookies with chocolate-hazelnut spread. It's OK to overfill them a little.</li>
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<li class="instruction">Place a whole hazelnut on top of each cookie and enjoy!</li>
</ol>
</div>
</div>
</td></tr>
</tbody></table>
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2MFoZQrwg9VhHAt8CEC8EYZgtYixtdBq8YvdtiKXr081Puswm5jjroNiPlL7nl0yeCH8cfwfm6pK0T1I5vxsATdSQR_8g3ZQn8-PkUr94v0ZDwAdVBy8E8MOqdzeF_Oz4G5OmD9G09d7XjuSY-u2tFqHP6Cnt1QBosL1fJ7TkiFa4BqHkPp0NJeg-w/s790/chocolate-hazelnut-thumbprint-cookies.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="790" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy2MFoZQrwg9VhHAt8CEC8EYZgtYixtdBq8YvdtiKXr081Puswm5jjroNiPlL7nl0yeCH8cfwfm6pK0T1I5vxsATdSQR_8g3ZQn8-PkUr94v0ZDwAdVBy8E8MOqdzeF_Oz4G5OmD9G09d7XjuSY-u2tFqHP6Cnt1QBosL1fJ7TkiFa4BqHkPp0NJeg-w/s600/chocolate-hazelnut-thumbprint-cookies.JPG" /></a></div>
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<table><tbody><tr><td>
Mr. Wing-It, who isn't a big chocoholic, ate several of these and said *nom nom nom.* That's a good sign! But then again, I have never met anyone who didn't like the chocolate+hazelnut combo.<br />
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Alrighty then. Now it's time to wrap this up with something cute. Bunny, anyone?<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2P-YDv4b32b8ZWMtxPXbp6HYnVl-hsd1GS2iAMjnAd0tt3wnFG35N3OE4WUTqhLd1xBJ1OcYsPnpfa2Lm6kLWGC46_GusHMnLwl8D7_v4AhHPvxMNlnaOT0hGlAEC-yEoZJhRnfeC4FTAOIm9TytQ6JeHamg0EvpGh4ZM3DKmWQ7M5TXYRj4diV3g1A/s771/bunny.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="771" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2P-YDv4b32b8ZWMtxPXbp6HYnVl-hsd1GS2iAMjnAd0tt3wnFG35N3OE4WUTqhLd1xBJ1OcYsPnpfa2Lm6kLWGC46_GusHMnLwl8D7_v4AhHPvxMNlnaOT0hGlAEC-yEoZJhRnfeC4FTAOIm9TytQ6JeHamg0EvpGh4ZM3DKmWQ7M5TXYRj4diV3g1A/s600/bunny.JPG" /></a></div><div style="text-align: center;">*nom nom nom*</div>
</td></tr></tbody></table>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-6026825713366251702.post-16183375531306525332015-06-27T12:00:00.003-05:002022-12-27T07:41:30.438-06:00Cabbage and Potato CasseroleDo you watch <a href="https://en.wikipedia.org/wiki/Miranda_(TV_series)" target="_blank">Miranda</a>? Or, if you are in the UK, did you watch Miranda when it first aired on TV? <a href="http://www.hulu.com/miranda" target="_blank">I watch it on Hulu</a> and it is one of my favorite TV shows of all time. I have rewatched it several times! Unfortunately, the two final episodes are not yet available on Hulu. Soon, I hope!<br />
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I will probably write a Miranda-themed-food blog post at some point (no savory muffins, of course) and I'll tell you more about the show then, but the reason why I mention it today is that the name of this dish reminded me of Dreamboat Charlie's "pumpy de rumpy."<br />
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It's called <a href="https://en.wikipedia.org/wiki/Rumbledethumps" target="_blank">rumbledethumps</a>!<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDSfGvX2MhBHWMcuqh_zB52LQaQPYgtmOboznuHsgqD8TNavmaZQeTJPV4I9esDT8B0uIxK9J8Q7MloQ5o43zDnD67wUJhNDbKrDQ6xthzJcJ1McjyD7C96j6hXHpxx-THiPT5tpqkUj2lKds0Ow0OFoT1bF5j0T1MnerK5tG9we0ArhhkREOta-Wvw/s680/rumbledethumps-featured.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoDSfGvX2MhBHWMcuqh_zB52LQaQPYgtmOboznuHsgqD8TNavmaZQeTJPV4I9esDT8B0uIxK9J8Q7MloQ5o43zDnD67wUJhNDbKrDQ6xthzJcJ1McjyD7C96j6hXHpxx-THiPT5tpqkUj2lKds0Ow0OFoT1bF5j0T1MnerK5tG9we0ArhhkREOta-Wvw/s600/rumbledethumps-featured.JPG" width="600" /></a></div><br />Oh, look. I've made more mini casseroles. In the same little white ramekins. Sat on the same metal baking pan as always. Photographed from the same angles as before. One trick pony.<br />
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My apologies to your corneas. There was some weird lighting going on there and the cheddar looks like it's blindingly glowing.<br />
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Rumbledethumps is a Scottish dish that is made with mashed potatoes and shredded cabbage, cooked separately and then baked together with cheese on top. The recipe comes from <a href="http://www.undiscoveredscotland.co.uk/usrecipes/rumbledethumps/" target="_blank">Undiscovered Scotland</a>. Couldn't be easier to make vegan. I used vegan butter instead of dairy butter and <a href="http://followyourheart.com/products/cheddar-shreds-10/" target="_blank">Vegan Gourmet cheddar</a> instead of dairy-based cheddar. I know. I am quite ingenious.<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ToGC_M-8UUWFyGU0mOyvmr-yTu4kXUfGNjwPq5I3x47kinGPbLcHmvEsMRW9QPGCmoHU86EKMTYS1PxLcnuFrWqsop3xlUgHDqLfVdFewukrL18HwBBHZjF0bfFdgj5cI_90GGwkl8RlTy1lWVfl4NubPHtRrS5hfd6W4PjYKcrryDGsI4nGc_jzOg/s864/rumbledethumps.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="864" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ToGC_M-8UUWFyGU0mOyvmr-yTu4kXUfGNjwPq5I3x47kinGPbLcHmvEsMRW9QPGCmoHU86EKMTYS1PxLcnuFrWqsop3xlUgHDqLfVdFewukrL18HwBBHZjF0bfFdgj5cI_90GGwkl8RlTy1lWVfl4NubPHtRrS5hfd6W4PjYKcrryDGsI4nGc_jzOg/s600/rumbledethumps.JPG" /></a></div><br />Gooey! I did grind up the cheddar shreds in my Magic Bullet to make sure they melted evenly on top of my little casseroles. As you can see, I only made two little casseroles instead of a big one. I didn't actually weigh the ingredients, instead I eyeballed it to make sure I ended up with a bit more potato than cabbage.<br />
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Unfortunately, and this will not come as a shock to those of you who know me, I wasn't paying attention to what I was doing and ended up browning the onion even though the recipe says not to. It was lovely, brown onion and all! Also, I may have used about twice as much cheese as the recipe called for. I may have done that on purpose.<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ef4dbBSDT6LCww1X2tKspPjoYh7MxtjsDqylkhjdWFiS3bhJXHSiu84JuUllXrUBjfP-p4eJ-x9XWkLBlbM2xT7acRKbNBnncThL5uzmXShGs9Fvr9je3hK7977hPabdB1vO4OH8Wv4jzmFTrbMsEQ6GScbBTHwvDSSinP3ROlXjXRoHxMNRnf19Yw/s817/rumbledethumps2.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="817" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ef4dbBSDT6LCww1X2tKspPjoYh7MxtjsDqylkhjdWFiS3bhJXHSiu84JuUllXrUBjfP-p4eJ-x9XWkLBlbM2xT7acRKbNBnncThL5uzmXShGs9Fvr9je3hK7977hPabdB1vO4OH8Wv4jzmFTrbMsEQ6GScbBTHwvDSSinP3ROlXjXRoHxMNRnf19Yw/s600/rumbledethumps2.JPG" /></a></div>
<table><tbody><tr><td><br /> It was delicious even though I tried hard to ruin it by not weighing the ingredients, over-browning the onion, and using way more cheese than I was supposed to. Please, Scotland, don't be offended by my non-traditional wee Rumbledethumps.<br />
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Now I think we should wrap this up with some thumpy-de-buns. Check out the hair "gel" on the one in the foreground!</td></tr></tbody></table><br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhFqhbddAw-bMQdI5OeVrlBK7rT_R7ikUoMaheCc0Jr9SK3EhG6_aqGpQsckpYcI7TdyFYy3g4BnHbOzafOSN0QdC8AO4g2m_FrbeEkguP_FkDwI8g1bc0xiRvMdEqOMr0cXqGopKRgUIx8-JpdbYsuGMobkzNcV6UeaikMBhJOq4onlmtlWUEj4l9A/s825/bunnies.jpg" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="825" data-original-width="680" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguhFqhbddAw-bMQdI5OeVrlBK7rT_R7ikUoMaheCc0Jr9SK3EhG6_aqGpQsckpYcI7TdyFYy3g4BnHbOzafOSN0QdC8AO4g2m_FrbeEkguP_FkDwI8g1bc0xiRvMdEqOMr0cXqGopKRgUIx8-JpdbYsuGMobkzNcV6UeaikMBhJOq4onlmtlWUEj4l9A/s600/bunnies.jpg" /></a></div>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-6026825713366251702.post-83361135030014465332015-06-19T03:54:00.001-05:002022-12-28T06:35:16.186-06:00Individual Zucchini Casseroles for TwoThis is the food that has made me want to start doing some strength-training. Please do not laugh at me while I share with you the following story. Oh, go ahead an laugh, actually. It was rather ridiculous.<br />
<br /><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoZ965m6CxqiiGOiBhuQzXrPHEQIsOS8t9wokNf8SQNrVah7fcRerBEaEtAkCwMP9jWgduj-p6cqVOPTl_SwRV_BiMQRVSrhHFxmfuTFz_Vno1NVYnD1Anu8w6vvsK5mB4Q9uEjJoVm38G7QVMYDtxtp3EAEZW-F1qlKCHPXEO6ecHRWH648-QBkGkw/s680/individual-zucchini-tarts-featured.JPG" style="display: block; padding: 1em 0px; text-align: center;"><img alt="" border="0" data-original-height="680" data-original-width="680" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoZ965m6CxqiiGOiBhuQzXrPHEQIsOS8t9wokNf8SQNrVah7fcRerBEaEtAkCwMP9jWgduj-p6cqVOPTl_SwRV_BiMQRVSrhHFxmfuTFz_Vno1NVYnD1Anu8w6vvsK5mB4Q9uEjJoVm38G7QVMYDtxtp3EAEZW-F1qlKCHPXEO6ecHRWH648-QBkGkw/s600/individual-zucchini-tarts-featured.JPG" width="600" /></a></div><br />
This recipe calls for two zucchinis and one carrot, all grated. Well, my mushy arms are used to grating things effortlessly using my food processor, but I wanted to do it manually for the blog to see how it would turn out because I know there are people who will need to do it with a manual grater. By the time I finished grating my first zucchini, my left triceps was already cramping up and burning. I still had another zucchini and a carrot to go! I started to question how bad I wanted that carrot, which was starting to look about as massive as a baseball bat, but I persevered and pushed through the pain. I did it! I felt like I'd just won a wrestling match! I proceeded to gleefully transfer the grated vegetables to the frying pan. As I was stirring the zucchini and carrot shreds with a wooden spoon, my arm suddenly seized up on me and did a sort of jerk upwards while I was holding that spoon which was loaded with my freshly grated veg. The contents of the spoon flew over my head and across the kitchen leaving a trail of vegetable carnage on the freshly mopped kitchen floor.<br />
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Well, that went well.<br />
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Strength-training starts today! Or maybe I'll just have a piece of cake instead. We'll see.<br />
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<div class="easyrecipe" data-rating="0">
<table cellpadding="10" cellspacing="10" class="recipe-post-table" style="width: 100%px;"><tbody>
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Individual Zucchini Casseroles</div>
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<div class="ERHead">
Cuisine: <span class="cuisine">Vegan, Gluten Free</span></div>
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<div class="ERHead">
Author: <span class="author">Wing It Vegan</span></div>
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<div class="ERHead">
Prep time: <time datetime="PT30M" itemprop="prepTime">30 mins</time></div>
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<div class="ERHead">
Cook time: <time datetime="PT45M" itemprop="cookTime">45 mins</time></div>
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<div class="ERHead">
Total time: <time datetime="PT1H15M" itemprop="totalTime">1 hour 15 mins</time></div>
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<div class="ERHead">
Serves: <span class="yield">2</span></div>
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<div class="ERIngredients">
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<div class="ERIngredientsHeader">
<b>Ingredients:</b></div>
<ul class="ingredients"><br />
<li class="ingredient">1 small onion</li>
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<li class="ingredient">2-3 tbsp oil, for frying</li>
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<li class="ingredient">2 medium sized zucchinis, peeled</li>
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<li class="ingredient">1 medium sized carrot, peeled</li>
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<li class="ingredient">1/4 tsp ground nutmeg</li>
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<li class="ingredient">1/4 tsp salt</li>
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<li class="ingredient">black pepper to taste</li>
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<li class="ingredient">For The Sauce:</li>
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<li class="ingredient">¼ cup raw cashews, soaked overnight</li>
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<li class="ingredient">2 tbsp nutritional yeast</li>
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<li class="ingredient">1 tbsp cornstarch</li>
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<li class="ingredient">1/8 tsp garlic powder</li>
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<li class="ingredient">1/4 tsp onion powder</li>
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<li class="ingredient">1/8 tsp salt</li>
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<li class="ingredient">freshly ground black pepper</li>
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<li class="ingredient">1/2 cup unsweetened vegan milk (I use So Delicious coconut milk)</li>
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<li class="ingredient">¼ to ½ cup shredded vegan cheese, optional</li>
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<li class="ingredient">store-bought roasted red bell peppers, sliced (optional - this is just for a pop of color)</li>
</ul>
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<div class="ERInstructions">
<div class="ERInstructionsHeader">
<b>What to do:</b></div>
<div class="instructions">
<ol><br />
<li class="instruction">Preheat the oven to 350 degrees F (180 C) and spray two four-ounce ramekins or individual tart pans with cooking spray. Place the ramekins or tart pans on a rimmed baking sheet in case there is any spillage while they're baking.</li>
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<li class="instruction">Cut the onion in half and cut it into thin slices, or you can just chop it finely.</li>
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<li class="instruction">Sauté the onion in a tablespoon or two of olive oil over medium heat until soft and slightly browned. You may need to lower the heat if the onion is getting browned too quickly. If the onion wants to stick to the pan you can add a tiny splash of broth or water. Stir frequently.</li>
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<li class="instruction">The onion will take at least 10 minutes, so now is a good time to grate the zucchinis and carrot. I like mine finely shredded because I like a super creamy casserole, but if you want more texture you can grate them with the coarser side of your grater.</li>
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<li class="instruction">When the onion has softened and browned, throw in the grated vegetables and stir well. Add nutmeg, salt, and black pepper to taste, and cook for another 10 or 15 minutes, or until the vegetables are fairly soft and considerably reduced in size. Give it a taste and adjust the seasonings until you're happy with it. Keep in mind that the sauce will also have salt and black pepper.</li>
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<li class="instruction">Meanwhile prepare the sauce. In a blender combine the cashews, nutritional yeast, cornstarch, garlic powder, onion powder, salt, black pepper, and milk. Blend until smooth.</li>
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<li class="instruction">If you're using vegan cheese, now would be a good time to stir it in.</li>
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<li class="instruction">Pour the cashew sauce over the cooked vegetables and give it all a good stir. You can use a fine mesh strainer if you're worried about any chunky bits of cashew that didn't get blended.</li>
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<li class="instruction">If you're using jarred bell peppers to make them more colorful, just spread a few around the tops willy-nilly.</li>
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<li class="instruction">Bake for 30 minutes, then crank the heat up to 375 F (190 C) and bake for 15 more minutes or until the sauce has thickened and the tops look golden. I like to broil mine for the final two or three minutes because my oven won't brown from the top very well.</li>
</ol>
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And now for the cute. What is going on here? It's synchronized grooming! Interrupted by me, of course. Poor geese. Why do they even hang out here? Don't they know I'm always there harassing them with my camera? It's their fault, really.<br />
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