White Chocolate-Red Velvet Cake Ball

These are perfect for Christmas time as they have the bright red velvet dough when you bite inside one.  Here is the (somewhat easy but time consuming) recipe:

Ingredients:
Prepare vegan red velvet cupcake recipe (see older post).
16oz cream cheese
16oz white chocolate

Directions:

When cupcakes are cooled, take from cooling rack and place each cake into large bowl.  Add cream cheese and mix until well combined.  Form into quarter size balls (approximately 45-50).  Chill for 2-3 hours.  Melt white chocolate bark in double broiler until smooth.  Dip red velvet cupcake balls into chocolate.  Transfer back to cookie sheet lined with wax paper and allow to cool (at least an hour).  Sprinkle with more white chocolate and red sugar if desired.

Rum Raisin Cupcakes

Vegan rum cupcakes with a dark rum glaze plus rummy buttercream icing.  Recipe is from Vegan Cupcakes Take Over the World

Vegan Hot Cocoa

I've been making this in the evening after dinner almost every night this season.  It's fabulous with any kind of high fat cocoa.  My favorite is from Penzeys Spices as it is the most pure form I have found around town.  The recipe came from Penzeys Spices, but I made it vegan.

 

Ingredients:
1 Cup soy milk plus a few Tablespoons of soy creamer
1Tablespoon granulated or Sugar in the Raw sugar
1/2 Tablespoon natural cocoa
1/8 teaspoon vanilla
dash of cinnamon

Directions:
Combine milk, sugar and cocoa in heavy saucepan and whisk over medium heat until all is combined.
Use heat-resistant spatula to stir in vanilla and cinnamon. Heat at medium for approximately 5-7 minutes or until temperature is right for you.  Enjoy!

Gingerbread Cupcakes with Orange Cream Cheese Icing

Gingerbread Cupcakes: recipe is direct from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

For the frosting:

nocoupons

• 8 ounces cream cheese, at room temperature
• 1/4 pound (1 stick) unsalted butter, at room temperature
• 1/2 teaspoon orange zest
• 1/2 teaspoon pure vanilla extract
• 1/2 pound confectioners' sugar, sieved (about 2 cups)

For the decoration:

nocoupons

• 6 pieces dried crystallized ginger (not in syrup), sliced in half

For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

White Chocolate Macademia Nut Cookies

 These were incredibly easy and fabulous for my first time making them.  A warning that they are not vegan, nor gluten free.  Here is the quick recipe:

Ingredients

• 1/2 cup butter
• 3/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces white chocolate, chopped (or half a bag of nestle's white chocolate chips)
• 1 (6.5 ounce) jar macadamia nuts, chopped

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.  Happy baking!

Key Lime Shortbread Cookies

What do you do with a bunch of left-over key limes from the cupcakes you just made?  Make these delicious cookies!  I am a huge shortbread fan, and making it homemade is just fabulous.  I used real key lime juice and zest, but you could use key lime juice from the bottle (easy to find) and regular lime zest.  Check out the vegan/gluten-free recipe below.

 

Ingredients:

1/2 cup butter, softened
1/2 cup powdered sugar, sifted

1/8 cup key lime juice
1/4 teaspoon vanilla extract
1 teaspoon key lime zest
1 cup all purpose gluten free flour (I use Bob's Red Mill)
1/8 teaspoon baking soda
1/8 teaspoon Kosher salt
1/8 cup sugar coated in green food coloring

Directions:
Cream butter in mixer or by using a hand mixer. Beat in powdered sugar until mixture is smooth. Add key lime juice, vanilla, and key lime zest and mix until combined.
In separate bowl, sift together flour, baking soda and salt.  Add mixture to wet ingredients and beat until combined using paddle attachment.
Roll dough on wax paper and coat with green sugar. Flatten dough until about 1 inch thick.  Wrap in wax paper and refrigerate for 1 hour.
Heat oven to 350 degrees.  Line baking sheet with parchment paper and place refrigerated dough on top.  Cut dough into 1 inch squares, or whichever size/shape you want.  Bake in oven for approximately 10 minutes.  Wait at least 7 minutes to cool and transfer to wire rack.

Key Lime Cupcakes with White Chocolate Icing

These were made with a gluten free dough.  The icing is to die for!

Blackberry Lemonade Pie

This pie was made back in the summertime when you usually think about blackberries and lemonade (usually separate though).  The crust is also homemade and consists of flour and butter.  The recipe was obtained from Stonyfield and follows

Ingredients

4 eggs
1 cup sugar
Juice of 6 lemons
Zest of 1 lemon
3/4 cup Stonyfield Organic Low Fat Milk (1%)
1 cup Stonyfield Organic Fat Free Vanilla Yogurt
2 pre-baked pie shells
2 pints fresh blackberries
2 cups whipped cream (optional)

Directions

Preheat oven to 350°F. In a medium size bowl, whisk together eggs, sugar, lemon juice, lemon zest, milk and yogurt. Pour mixture into prepared pie shells. Bake for 20 minutes until the edges are well set and the center jiggles a little. Chill for at least 2 hours before serving. Can be made the day before and refrigerated overnight. Garnish with fresh blackberries and whipped cream. Makes 2 pies with 8 servings each.

What's bakin?: Orange Cream Soda Gluten-Free Cupcakes

What's bakin?: Orange Cream Soda Gluten-Free Cupcakes

http://www.bobsredmill.com/

Choco Peanut Butter Cup-Cakes

My goal with these was to make a cupcake that tasted like a Reeses Peanut Butter Cup, and they came close!  These are vegan and I used Whole Wheat Pastry Flour for the dough to make them a bit healthier.

Orange Cranberry Scones

These turned out awesome!  I've made plenty of scone recipes, and this is the best-direct from Ina herself (a.k.a Barefoot Contessa).  You can substitute for just about any dried fruit if you don't like the cranberries:

Ingredients

nocoupons

• 4 cups plus 1/4 cup all-purpose flour
• 1/4 cup sugar, plus additional for sprinkling
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 1 tablespoon grated orange zest
• 3/4 pound cold unsalted butter, diced
• 4 extra-large eggs, lightly beaten
• 1 cup cold heavy cream
• 1 cup dried cranberries
• 1 egg beaten with 2 tablespoons water or milk, for egg wash
• 1/2 cup confectioners' sugar, plus 2 tablespoons
• 4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Orange Cream Soda Gluten-Free Cupcakes

These cakes were made with my boyfriend in mind (because of his Celiac's disease).  I used gluten free flour (actually a mix of tapioca, rice and potato flours by Red Mill) and all natural and whole ingredients.  These taste just like an old fashioned orange creamsicle!

Green Tea Cupcakes

 

Green Tea Cupcakes are my favorite recipe yet.  It's a bit difficult to find, but these called for Matcha Tea powder, a Japanese green tea powder.

Cherry Chocolate Ganche Cupcakes

 

 

 

 

 

 

These are animal-free (vegan) and the recipe I derived is from Vegan Cupcakes Take Over the World by Moskowitz and Romero.  I changed the topping a bit and added a chocolate ganche to the insides.