Tuesday, December 23, 2014

Chocolate Christmas Cupcakes

I know cupcakes aren't your traditional holiday fare but sometimes the stomach wants what the stomach wants. Our stomachs wanted chocolate fudgy cupcakes... and these babies DELIVERED! It's almost Christmas so we baked these little beauties in some festive liners and popped in some fun toothpicks! Voila! Christmas Cupcakes! 


For the record, these are the best cupcakes we have ever made. It must have been all the love we put into them!


Vegan Chocolate Cupcakes with Mocha Frosting
Recipe by Post Punk Kitchen

1 cup almond milk (or your favorite non-dairy milk)
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract 

1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular (or a mix of both)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt


Preheat oven to 350 F.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract and mix well. 

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). 

Put liners in cupcake pan. Pour in the batter and bake for 16-18 minutes, until a toothpick inserted through the center comes out clean.

Chocolate Buttercream Frosting 

Ingredients
1/4 cup margarine, softened
1/4 shortening
1/2 cup unsweetened cocoa powder, sifted
21/2 cups powdered sugar, sifted
3 Tbs soymilk
1 1/2 tsp pure vanilla extract

Directions
Cream margarine and shortening together. Mix in cocoa powder. Add powdered sugar 1/2 cup at a time with a tablespoon of soymilk after each 1/2 is added. When everything is combined, add vanilla and beat until fluffy. 

Tuesday, December 16, 2014

Walnut Brownies with So Delicious Mint Marble Fudge Ice Cream


Brownies are wonderful things, aren't they? So rich and chocolatey. 


We've been out of the brownies game for a while, making mostly cookies. This recipe was a great comeback recipe. And we just couldn't leave good enough alone so we topped these beautiful brownies off with some So Delicious Mint Marble Fudge Ice Cream!


Vegan Walnut Brownies
Adapted from veganbaking.net

Ingredients
3 tbsp water
2 tbsp flax meal
1 ¾ cup AP flour
¼ tsp baking soda
7 tbsp cocoa powder
½ cup chocolate chips
¾ tsp salt
¼ cup boiling water
1 ½ cups organic sugar
6 tbsp Earth Balance Buttery Sticks
1 ½ tsp vanilla extract
½ cup chopped walnuts

Directions
In a small bowl or cup mix together the water and flax. Let sit for 10 mins or until congealed. Preheat oven to 350˚F and line an 8x8 inch pan with parchment paper.

In a medium bowl whisk together flour and baking soda. In another medium bowl add cocoa powder, chocolate chips, salt, and boiling water. Mix thoroughly until chocolate has melted and everything is incorporated. Next, add the flax egg, sugar, Earth Balance, and vanilla. Mix until you have one homogenous mixture. Now, throw in the nuts.

Add the flour a little at a time. It’ll get tough at the end, so get out your wooden spoon or use your hands but whatever you do don’t over mix! Did I scare ya?

Transfer to the baking dish and bake for 25 mins. Once it’s down place it on a cooling rack for an hour. When the hour’s up lift the brownies out of the baking dish and allow to cool completely.
  

Saturday, December 13, 2014

Vegan Magical Bars

Aaaaand we're back with yet another Christmas cookie for your viewing pleasure! This time we have a classic gone vegan - Magic Bars! I don't know many people who don't enjoy the combination of coconut, nuts, chocolate and graham crackers.


The perfect thing about these cookies/bars, is that they freeze really well so you can make them well in advance of your holiday festivities. Score!


Vegan Magical Bars 
Recipe from Vegan Cookies Invade Your Cookie Jar

Ingredients
1.75 cups coconut milk from can
2/3 cup vegan dark brown sugar
2 cups vegan graham cracker crumbs
1/2 cup melted vegan margarine
2 tablespoons vegan cane sugar
1 1/2 cups chocolate chips
2 cups flaked, sweetened coconut
1 cup pecans, chopped

Directions
In a large saucepan, whisk together coconut milk and brown sugar over medium high heat. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat and let cool while preparing the crust.

Preheat oven to 350°F. Line a 13 x 9 x 2 inch baking pan with parchment paper. In a large bowl, combine graham cracker crumbs, melted margarine and sugar; mix well to moisten crumbs completely. Firmly press mixture into prepared pan, pressing evenly from center to sides of pan.

Pour warm coconut milk mixture evenly over crumb base. MAKE SURE THE COCONUT MILK MIXTURE HAS COOLED COMPLETELEY OTHERWISE IT WILL RUIN YOUR CRUST! Top with an even layer of chocolate chips, flaked coconut and nuts, in that order. Firmly pat everything down until coconut milk mixture soaks upward into the toppings. Bake for 28-30 minutes or until coconut is deeply golden and filling is bubbling, remove from oven and let entire pan cool on a wire rack for 15 minutes. 

Transfer pan to the refrigerator to completely cool and firm up for at least 4 hours, even better overnight or until very firm. Use a sharp, heavy knife to run along the edges of bars, slide bars on parchment paper out of pan onto a cutting board then to slice into 24 squares. 




Friday, December 12, 2014

Pistachio Rosewater Sugar Cookies {Vegan}

The Christmas baking has officially commenced here at Kitchen Grrrls HQ! We thought we should get moving since you know Christmas is less than 2 weeks away! We are trying all-new recipes this year for our cookie spread. You've gotta keep things exciting and fresh, right?!


Here are some delectable cookies which are a bit classier than your average sugar cookie. (Hence the pearls in the pictures). Allow us to introduce you to Pistachio Rosewater Sugar Cookies from the always amazing Veganomicon


Pistachio Rosewater Sugar Cookies
Adapted from Veganomicon

Ingredients
1 1/4 cups vegan cane sugar
1/2 cup canola oil
3 tablespoons unsweetened original almond milk
1 tablespoon rose water
2 teaspoons pure vanilla extract
1 tablespoon fresh orange juice
1 teaspoon freshly-grated orange zest
1/4 cup cornstarch
1 3/4 cups AP flour

1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/2 cup shelled and finely chopped pistachios

DirectionsPreheat the oven to 350 F, and prepare 2 baking sheets with silpats or grease them.

Whisk together the sugar, oil, milk, rose water, vanilla extract, orange juice, and zest.

Next, add in corn starch, whisking until it dissolves.

Then add in the AP flour, baking powder, salt, and finally cardamom.

Form the dough into balls, about 1 tablespoon big.

Then press one side into the chopped pistachios to flatten the cookie slightly. Place pistachio-side up  on the baking sheet. You should get about 15-16 on each sheet. They spread a little so leave some space between them.

Bake for 13 minutes exactly. Take out of the oven and allow to cool on the sheet for 5 mins. Then, move to a cooling rack.


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