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Vegan-Blueberry-Apple-Mini-Muffins

VEGAN Blueberry Apple Mini Muffins

Recently, we relocated from Chicago to Philadelphia because ST got a job with a new company. In Chicago, he had 5 coworkers, so it was difficult to get a true gauge of how well people liked my baked goods. His new office has over 60 employees, so not only does that allow me to step up my production game, but I get to hear how much people like them from a huge crowd. I get so excited to make them Monday Morning goodies, or TGIF cookies, and they seem to get excited as well. I had just gotten a new mini muffin pan, and decided to make Blueberry Apple Mini Muffins!

If you have met me, or read my blog, you know that I really enjoy making vegan goodies that actually taste AMAZING. I have no idea why, but vegan baking is just SO fun. My passion for it started out about two years ago. I had a vegan coworker, who was a very strict vegan–like no regular old granulated sugar vegan. I loved to bake, this guy didn’t like sweets because he rarely finds any that are vegan and are delicious. ‘CHALLENGE ACCEPTED,’ I thought to myself. Thus began my journey into vegan baking. Which reminds me, I still have a recipe for the most amazing vegan banana brownies. I will have to post that soon! Also, be on the lookout for my vegan baking tips post–coming soon to your computer screen!

Anyway, thankfully I knew my way around substitutions pretty well. These muffins were not originally going to be vegan. I had every intention of putting egg, milk, and butter in them. I started baking around 9pm, this happens far too often for me. Upon setting out all of the ingredients I noticed I did not have eggs, or butter. ‘What’s a girl to do,’ I thought?! Then it hit me. I had coconut oil. I had some bananas that were basically begging me to use them before being thrown out the next day. And, I had almond milk. PERFECT! VEGAN BLUEBERRY APPLE MINI MUFFINS with a hint of banana :) here I come!

 

Vegan Blueberry Apple Mini Muffins (yields about 48 mini or 18 large muffins)

For these mini muffins, you will need:

  • 3 cps + 1 ½ Tbsp Unbleached All-Purpose Flour (divided)
  • 1½ Tbsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Cinnamon (divided)
  • ½ cp Coconut Oil (solid state)*
  • ¼ cp Ripe Banana-mashed (about ½ medium size banana for me)
  • ¾ cp Sugar–I use sugar vegan cane sugar
  • 1⅛ cp Almond Milk
  • 1½ tsp Vanilla Extract
  • ¾ cp Blueberries (fresh)**
  • ¾ cp Apples (unpeeled and chopped)

To make:

  1. Preheat oven to 400°.
  2. In a medium bowl, mix together flour, baking powder, salt, and ½ tsp cinnamon.
  3. In a large bowl, beat together the coconut oil and sugar, until light and fluffy (2-3 min).
  4. Beat in the banana until thoroughly incorporated.
  5. Fold in the almond milk and vanilla.
  6. Carefully add the dry ingredients to the wet ingredients. I did this in thirds, just to avoid making a mess. Be sure not to over mix this as it will cause your muffins to be tough. Stir just until combined, mixture will be lumpy!
  7. In a separate bowl, mix the remaining ½ tsp cinnamon and 1½ Tbsp of flour until combined and toss the blueberries and apples in it just until they are coated.
  8. Gently fold in the blueberries and apples into the mixture.
  9. Line and spray a mini cupcake pan.
  10. Drop mix by the spoonful into muffin cups about ¾ full.
  11. Bake for 20-25 minutes, or until golden brown. Do the good ole toothpick/fork trick to make sure they are done. Leave them in the pan for 5 minutes, then transfer to wire cooling rack.
  12. Repeat steps 9-11 for the second batch.

Vegan-Blueberry-Apple-Mini-Muffins

ENJOY! :)

*You can use liquid coconut oil, but it wont combine with the sugar correctly and won’t get light and fluffy as you beat it. If your coconut oil has melted into liquid state, I would pop that jar in the refrigerator for about an hour and it should solidify back up.

**You can use frozen blueberries, but DO NOT thaw them before using. This will cause them to bleed–then your muffins will turn green. Unless you have having a St. Patty’s Day or Hulk party, that is not desired.

 

 

 

 

Salted Rolo Cookies

Salted Peanut Butter Rolo Cookies

Salted Peanut Butter Rolo Cookies

Is there any combination better than caramel, chocolate, and salt?  I say no, but perhaps you disagree–thats okay, more cookies for me! I found this recipe for Salted Peanut Butter Rolo Cookies at over at Mountain Mama Cooks, and made a few minor adjustments. These cookies are pretty tasty! I think that next time I will try to use a chocolate cookie base instead of peanut butter. That will allow to focus to be on the turtle aspect of them.

You Need:

  • 1 ¼ cp all-purpose flour
  • ¼ tsp baking soda
  •  ¼ tsp salt
  • 1 stick butter
  • 1 cp brown sugar
  • 1 egg
  • 1 tbsp vanilla extract
  • 1 cp peanut butter
  • ¼ cp semi-sweet mini morels
  • ¼ cp pecan pieces
  • 1- 8oz bag of mini Rolo candies
  • coarse sea salt for sprinkling on top

 

To Make:

  1. Preheat over to 350°
  2. Combine flour, baking soda, and salt together in small bowl.
  3. Mix together butter and sugar until light and fluffy.
  4. Add egg, vanilla, and peanut butter. Beat until completely combined.
  5. Slowly add dry ingredients, until fully incorporated.
  6. Stir in chocolate chips and pecan pieces.
  7. Roll into 2 in balls and place on baking sheet 2 in apart.
  8. Place 2-3 mini Rolos on top of the balls, then gently push down with the bottom of a glass until flattened to ¼ in.
  9. Sprinkle with sea salt to desired taste.
  10. Bake for 10-12 minutes.
  11. Let set for 2-3 minutes, then move to wire cooling rack.

 

ENJOY!

crispy chewy sugar cookie

Chewy and Crispy Sugar Cookies

My favorite cookies are either ones that are jam packed with chocolate, or a classic sugar coated cookie. I am not a huge fan of iced sugar cookies, but if you have a sugar cookie that is coated in sugar crystals, and is chewy inside and crispy on the outside, then please sit next to me my friend!

The key to making sugar cookies that are crispy on the outside and chewy on the inside comes down to a few key things. SUGAR–the type of sugar you use can greatly impact the overall texture of your cookie. Brown sugar can aid in providing a chewier texture, where as white sugar generally is used to help with crunch. Another factor that can attribute to crunchy or chewy texture is setting time. If you pull a cookie out of the oven before it is golden brown, and let it continue to bake on a baking sheet for a few minutes, before cooling, it will have a crunchy outer texture, while maintaining its almost uncooked delicious gooeyness inside.

This is my FAVORITE sugar cookie recipe so far.

For these cookies you will need:

  • 2 ¼ cups of unbleached all purpose flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 ½ cp of brown sugar
  • 2 oz cream cheese, cut up into smaller pieces
  • 6 tbsp melted butter, still warm
  • ⅓ cp canola oil
  • 1 large egg
  • 1 tbsp skim milk
  • 2 tsp vanilla
  • ⅓ white sugar for rolling + some gold sugar sprinkles to make them pretty

To make:

1. Preheat oven to 350º and move rack to center of the oven.

2. Line 2 large baking sheets with parchment paper.

3. Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.

4. Cream the brown sugar and cream cheese in a large bowl.

5. Melt the butter, by heating it in the microwave for 10-15 sec intervals. Once melted, pour the warm butter over the cream cheese and sugar.

6. Whisk in oil, egg, milk, and vanilla until smooth.

7. Sprinkle in flour mix in 2-3 parts using a rubber spatula, stir until completely combined.

8.  In a shallow bowl or tray, pour in ⅓ cp of white sugar, and add sugar sprinkles if you want to.

9. Roll dough into 2 tbsp sided balls with your hands, then roll into the sugar/sprinkles bowl.

10. Flatten dough balls until they are about 2 inches in diameter.

11. Sprinkle with more sugar.

12. Bake for 10-12 minutes.

13. Remove tray from oven BEFORE they are golden brown, and let sit on cookie sheet for an additional 5 minutes, then move to cooling rack.

 

ENJOY!