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 

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

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

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

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

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

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

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.

Tuesday, November 25, 2014

Vegan Pumpkin Spice Chocolate Chip Cookies

These cookies are what all cookies strive to be. Chewy, flavourful, with the perfect chocolate chip to cookie ratio.

If you don't like pumpkin in your cookies then maybe you'll have a problem with these but seriously I just love pumpkin chocolate chip cookies! The addition of pumpkin always seems to give chocolate chip cookies that awesome chewy texture. Plus, regular chocolate chip cookies are a bit boring to me, to be honest. These are warm, spicy cookie perfection. 

I wouldn't mind one right now with a nice cold glass of almond milk. It just might take the edge off of this painful sore throat I've got right. Yes, they're that good.

These cookies are a must for your Thanksgiving cookie platter.

Best Ever Vegan Pumpkin Chocolate Chip Cookies
Adapted from Yammie’s Noshery

½ vegan margarine, like Earth Balance
1 cup brown sugar
¼ cup cane sugar
1 tsp vanilla
5 tbsp pumpkin puree
½ tsp salt
½ tsp baking soda
½ tsp cinnamon
¼ tsp ginger
1/8 tsp nutmeg
1/8 tsp ground cloves
1 cup AP flour
½ cup soft whole wheat flour
1 cup vegan chocolate chips

Preheat oven to 350°F.

In a large bowl beat together margarine and sugars with electric mixers or go manual and mix away with your super strength. Add pumpkin and vanilla, mix until smooth.

In a medium bowl whisk together all dry ingredients plus chocolate chips, then add to the wet ingredients. Mix until just combined.

Line a baking sheet with parchment paper or a Silpat.

We always have this issue with cookies where if we don’t flatten the dough before baking, the cookies won’t end up flattening out into regular cookie form. Sooo, we shaped the dough into cookie form rather than just plopping rounded balls of dough on the baking sheet. But you go with whatever works for you.

Bake for 12-17 mins. Cool before removing from pan.

Monday, November 24, 2014

Vegan Pumpkin Cream Cheese Stuffed French Toast

Since Thanksgiving is just a few days away for some folks, this would be the perfect Thanksgiving breakfast. Or birthday breakfast for say someone who's having a birthday the same day as American Thanksgiving *wink wink, nudge nudge*, Caitlin.

We've never made vegan french toast before. I think we thought it was a daunting endeavour and possibly disastrous. But this recipe changed my mind! It was FANTASTIC! It tastes amazing. Better than the french toast I remember! If you want an even faster version, just skip the pumpkin cream cheese stuffing and you'll have perfect original-style french toast.

Like those pumpkins in the background? Caitlin picked those up for me! The pumpkin cream cheese gives a nice tangy contrast to the sweetness in the rest of the dish. Definitely try this french toast. You'll be happy you did.

Pumpkin Cream Cheese Stuffed French Toast
Adapted from Vegan Yack Attack

Loaf of bread, cut into thick slices
2/3 cup ripe banana, mashed
1/3 cup original, unsweetened almond milk
2 tbsp chickpea flour
2 tsp nooch aka nutritional yeast
½ tsp ground cinnamon

¾ cup pumpkin puree
3 tbsp brown sugar
2 tsp pumpkin spice
1 tsp vanilla extract
pinch o’ salt
¼ cup vegan cream cheese, like Tofutti
splash of non-dairy milk

Place all the ingredients for the batter in a food processor and blend until smooth. Pour the batter in a shallow dish and set aside to thicken.

Rinse out your food processor, or not. Place all the stuffing ingredients in the food processor and blend until everything is incorporated. The cream cheese might make things a little difficult to blend so make sure to add a splash of non-dairy milk if need be, just not too much that the mixture becomes thin because you’ll be stuffing the toast with it.

Cut a slit along the edge of the slice of bread. It’s a little tricky but stick with it. If it isn’t perfect no problem. I basically ended up smearing the stuffing half on the inside and half on the outside of the toast. So fill each piece of bread with a tbsp of the pumpkin cream cheese.

Heat a non-stick pan or griddle on medium-low and coat with vegan margarine or cooking oil. Coat each side of each slice of bread in the batter. Cook until golden on each side. 

Repeat the process until you’re all done. Serve however you usually like to serve French toast!

Tuesday, November 18, 2014


You might be thinking "Hey! Why are you yelling? There's no need for that."
But no my friends the need is great. These doughnuts from Through Being Cool Vegan Baking Co. are totally yell/scream worthy. Just you wait and see (and you will see because there are lots and lots of photos).

Trip #1 to Through Being Cool Vegan Baking Co.

We'd been wanting to go to TBC for quite a while but it seemed like every time we remembered to check it out it was around closing time. So, just the other week or so we worked TBC into our plans and made it there within an hour before closing.

You have no idea how excited we were. I literally jumped for joy before entering the bakery and then shrieked with glee after leaving with these four beauts cradled in our hands.

We got a (going clockwise) Sprinkle, Boston Cream, Mint Chocolate, and Chocolate Glazed.

Just bask in the glory of those doughnuts why don't you?

These are big doughnuts, at times it's a struggle just to take a bite! But I'm not complaining, not at all!
Above we've have interior views of the Boston Cream (left) and the Mint Chocolate (right).

The doughnuts from TBC are dense yet fluffy. I personally don't like those airy, fairy type doughnuts so I'm definitely digging what they're frying up. I will note that while these doughnuts are fried they are in no way greasy - it's amazing! Also, the doughnut itself isn't really sweet so you get a nicely balanced doughnut instead of a sickly sweet one.

Out of this bunch from our first trip my favourite was the Sprinkle, it's both aesthetically and gastronomically pleasing. Ugh, I wish I had one to eat right now. 

Caitlin's favourite was the Boston Cream. She found this particular doughnut to be a little more fluffy than the rest. The chocolate coating was nice and chocolaty; the cream centre was smooth, creamy, and not too sweet.

Trip #2 to Through Being Cool Vegan Baking Co.

I think by our second trip our excitement may have even doubled/tripled/quadrupled. And why wouldn't it?  Look at that booty!

Clockwise: Cinnmon Bun Doughnut, Original Sprinkle, Chocolate Sprinkle, Apple Fritter, Chocolate Espresso, and last but definitely not least (hidden in the corner) the Cinnamon Bun.

This time we got a few more, not just doughnuts but still all sweet treats. We added a cinnamon bun and an apple fritter to the mix. 

TBC sells a variety of baked goods plus savory items and coffee. We've only ever gone at the end of the day so we have yet to try their sandwiches, enchiladas, macaroni etc. that they make.

We were only able to get glamour shots of the two sprinkle doughnuts but it doesn't mean that they're any more special. It's extremely hard to pick a favourite from this round. They were all amazing in their own ways. But if I HAD to choose just one I would say the Cinnamon Bun Doughnut because it was just plain delicious plus you get the added bonus of cinnmon bun pieces on top - INSANE. But they were ALL excellent.

Caitlin says the apple fritter was definitely her favourite (and she says that super emphatically) so if you're an apple fritter lover or know someone who is you know where to head! 

The cinnmon bun is undoubtably phenomenal and we're not the only ones to think so - it's included on blogTO's Best Cinnmon Buns in Toronto.

Now we'll leave you with these sprinkle doughnut pics to drool over.

Check out TBC's website and Facebook page for updates.

Monday, November 17, 2014

Nacho Teese + Helen's Kitchen Veggie Ground Mac and Cheeze

This dish features some fabulous packaged vegan goodies like Teese Vegan Nacho Cheese Sauce and Helen's Kitchen Veggie Ground. 

Initially, when we went to make this mac and cheeze we didn't realize that the nacho cheeze was actually a nacho cheeze SAUCE but that was totally fine, it just meant less work for us. We just boiled some water for pasta and heated up the veggie ground put it all in a casserole dish topped with crushed up sweet potato chips and stuck it in the oven.

I was suuuper impressed by the veggie ground from Helen's Kitchen. Talk about flavourful! And it has the appearance of something homemade with the evidence of real veggies! This isn't strictly soy crumbles and I love that.

You can barely notice the cheese sauce on the noodles because the noodles probably were too large. We only had rigatoni on hand so we made do, but a nice fusili or traditional elbow mac would've been best. The nacho sauce is nice and cheesy and it, surprisingly, has a bit of a kick! 

Mmm there's something so great about mac and cheeze. I was really happy with this one, for sure. The crushed sweet potatoes on top were a nice touch.

This is definitely a no-brainer meal but here are some instructions. 

Mac and Teese with Veggie Ground

1 bag of pasta (elbow, fusilli, etc. is best)
1 tube of Teese Nacho Cheese sauce
1 package of Helen’s Kitchen Veggie Ground
¼ to ½ cup crushed sweet potato chips or breadcrumbs
1 tsp olive oil
1 tsp salt for pasta water

Boil water for your pasta in a large pot. While that’s going on, heat 1 tsp of oil in a medium-sized skillet. Add veggie ground to skillet and keep stirring until heated through. When the water is boiling, add 1 tsp of salt to water followed by pasta.

Take out a large casserole dish. Strain the pasta and once it's strained, place it back in the pot and add the cheese sauce and veggie ground. Give it a good stir and mix about so that the noodles are all covered with sauce and the veggie ground is well dispersed. Put everything that's in the pot into the casserole dish. Top evenly with crushed sweet potato chips, place in the oven at 350°F for 20 mins.  

Yum yum, dig in!

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