Chocolate Crinkle Mini Muffins

More mini muffins!  These are little bursts of flavor in your mouth that just keep giving, so you just keep eating, and eating, and eating!  But the good news is, they aren’t as bad for you as the traditional muffin so your waist line shouldn’t bear the brunt of over-indulging.  As you scan the ingredient list, don’t scoff at the banana. One measly banana does not justify skipping over to the next recipe. I will admit, I am the first one to avoid banana in baking- but not this time around. Try this recipe out, you’ll never even notice the banana! (And it’s the perfect solution for that one over ripe banana you can’t bear to eat but aren’t ready to chuck either). 

Chocolate Crinkle Mini Muffins

(Makes about 24 mini muffins)

 

Ingredients:
2/3 cup sugar
1 banana
1 1/2 cups flour
1/4 cup cocoa powder
2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup canola oil
3/4 cup almond milk
1 teaspoon vanilla extract
1/2 cup powdered sugar

1. Preheat the oven to 350 degrees. Prepare your muffin tin by spraying with vegetable oil.
2. In a large bowl, smash the banana.  Add the sugar, and mix well.
3. Add the canola oil, almond milk and vanilla extract to the banana sugar mixture.  Mix to combine ingredients.
4. In a separate, small bowl. Add your dry ingredients and mix: flour, cocoa powder, baking powder, salt and cinnamon.
5. Gradually add the dry ingredients to the large bowl of wet ingredients, stir gently.
6. Fill muffin cups about 2/3 full.
7. Bake about 15 minutes, until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool about 15 minutes in tin before removing and rolling them in the powdered sugar, coating the entire muffin.
9. Allow to finish  cool on a wire cooling rack.
10. Enjoy!

 

Cinnamon Sugar Mini Muffins

These are the perfect snack food for all ages.  Adults, teens, toddlers… and they could not be  much easier to make.  They are dense little bites of goodness.  And bonus points because they are bite size! 

Cinnamon Sugar Mini Muffins

(Makes about 24 mini muffins)
Ingredients:
1 3/4 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup applesauce (unsweetened)
3/4 cup sugar
3/4 cup almond milk

For the topping:

1/4 cup melted dairy free butter substitute (earth balance)
3/4 cup sugar
1 teaspoon cinnamon

 

1. Preheat the oven to 350 degrees. Prepare your muffin tin by spraying with vegetable oil.
2. In a large bowl, combine the flour, baking powder, salt and spices.
3. In a separate bowl, combine the applesauce, milk and sugar.
4. Gradually add the applesauce mixture to the dry mixture, stir until its well mixed and lumpy.
5. Fill muffin cups about 2/3 full.  Bake for 20 minutes, or until muffins begin to brown a tiny bit.
6. Mean while, prepare your topping by combining the sugar and cinnamon.  Melt the butter substitute in a separate small bowl.
7. When muffins are done, remove from muffin tin immediately and begin coating them with topping.  To do this, dip each muffin in the melted butter and then dip it in the sugar and cinnamon mixture.
8.  Allow to cool on a wire cooling rack.
9. Enjoy!

 

Autumn Apple Bars

Autumn! Apples!  Time to start (or continue) baking! This recipe is actually an adaptation of one my nephew came home from pre-school with.  That is how easy it is!  It makes the house smell soooo good. And yes, I know, there is no applesauce in the recipe… but there are apples!  I used Macintosh because I like how they bake and the flavor they add.

Happy Baking!

Autumn Apple Bars

Ingredients:
½ stick vegan butter substitute (room temperature)
½ stick vegan shortening (room temperature)
½ cup sugar
½ cup brown sugar
1 egg
1 ¼ cup diced apples
¼ cup dried cherries or cranberries
1 cup flour
½ teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon almond extract

1. Preheat oven to 350 degrees.
2. Cream the sugar and butter substitute and shortening.
3. Add the egg and almond extract to the sugar and butter.
4. Mix the flour, baking powder, cinnamon, and nutmeg in a separate bowl.  Gently toss the with the dried fruit.
5. Add the dry ingredient mixture to the sugar and butter mixture, fold in the apples.
6. Spread the batter in a greased 8×8 baking pan.
7. Bake for 35-45 minutes, or until golden brown (and toothpick comes out clean from the middle).
8. Allow to cool before cutting and serving.

Wacky Pumpkin Bundt Cake

Have you ever had a wacky cake? Wacky cake recipes originated during the depression, wacky cake recipes rely on vinegar and baking soda as the rising agents and are always egg free.  This is a new spin on a classic recipe, and I think it is a delicious cake worthy of any time of day- breakfast, snack or a traditional dessert.

Wacky Pumpkin Bundt Cake  

Cake Ingredients:
3 cups flour
2 cups sugar
1 Tablespoon cocoa
2 Tablespoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 teaspoon salt
2 teaspoon baking soda
1 15oz can pumpkin puree
1 ½ cups water
½ cup canola oil
2 Tablespoons apple cider vinegar
2 teaspoons almond extract
Maple-Cinnamon Glaze
1 cup powdered sugar
¼ cup pure maple syrup
1 teaspoon canola oil
½ teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Prepare your bundt pan by greasing and flouring it- set aside.
2. In a large bowl, mix together flour, sugar, cocoa, cinnamon, nutmeg, cloves, salt, and baking soda.
3. In a separate bowl whisk together the pumpkin, water, oil, vinegar and almond extract.
4. Combine the wet ingredients with the dry, whisking until they are thoroughly mixed. Pour the batter into the bundt pan.
5. Bake for 60 minutes, or until a toothpick comes out clean when inserted into the center.
6. Allow cake to cool in pan for 5 minutes, then  turn upside down on a cooling rack and allow to cool completely. Once it has totally cooled you can transfer to a serving plate.
7. Prepare the glaze by combining the glaze ingredients and mixing thoroughly, drizzle over cake.
8. Serve and enjoy!

Cherry Almond Bread (no knead)

So not only have I been stuck in a so called brunch vortex, I’ve also been on a baking binge.  Yup, that’s right- I’m a binge baker!  My oven went from being a kitchen storage unit to a fully operational 24-7 heater.  Ok- not exactly- that’s a bit of an exaggeration.  But the truth is I have been doing a lot of baking recently.  This is yet another no knead bread to add to the repertoire. This bread is delicious anytime of day served as a side or snack.  

Cherry Almond Bread (no-knead)

Ingredients: 

3 cups bread flour
½ teaspoon yeast
1 teaspoon salt
1 teaspoon diastatic malt powder (optional)
¾ cup dried cherries
½ cup sliced almonds
1 ½ cup water
¼ teaspoon pure almond extract
1 ¼ cup cold water

1. In a large bowl add all the dry ingredients, mix. 
2. Gently stir in dried cherries and almonds.
3. Add the almond extract to the water, then add water to flour mixture, stir into flour mixture and blend until dough is shaggy and sticky (too sticky to knead).  If necessary, add additional water one teaspoon at a time.
4. Cover bowl with plastic wrap, allow the dough to rest for at least 12 hours (in reality I’ve done anywhere from 8-24 hours).
5. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. 
6. Transfer the dough to a container similar to the one you are using to bake (this helps shape the dough, if you are using a dutch oven to bake, try using another pot or bowl to allow the dough to rise before baking).
7. Cover loosely with plastic wrap and let rest about 2 hours.
8. During the last 30 minutes of your rest time, put 3-4 quart heavy covered dutch oven in oven, preheat oven to 450 degrees.
9. Carefully remove dutch oven pot from oven, remove the lid and transfer dough (with parchment paper) to it.
10. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
11. Allow bread to completely cool before slicing and serving.

Chocolate Chip Coconut Bars

The season of baked goods is upon us!  Back to school, church gatherings, holidays, cool weather, the list goes on and on. Any excuse to do some baking, and I’m in.  Previously, I’d consider myself a traditional baker who uses traditional items with the occasional dairy free substitution.  Not this time! This is my  introductory venture into baking with applesauce.  Mission successful.  My conclusion: this is an experiment worth exploring. Side note- If you do not enjoy coconut- omit it!  I think you’ll find this recipe is just as tasty without it.

Chocolate Chip Coconut Bars
Ingredients:
2/3 cup vegetable oil
1 cup unsweetened applesauce
½ teaspoon vanilla extract
3 ½ cup flour
2 cups sugar
3 teaspoons baking powder
½ teaspoon salt
2 cup dairyfree chocolate chips
1 cup coconut shredded & unsweetened

1. Preheat the oven to 350 degrees.
2. Grease a 13×9 sheet pan with baking spray.
3. In a large bowl, combine vegetable oil, applesauce and vanilla extract.
4. In a separate medium bowl combine dry ingredients (flour, sugar, baking powder and salt).
5. Gradually add the dry ingredients to the wet ingredient mixture, mixing well.
6. Fold in the chocolate chips and coconut.
7. Spread the batter into the bottom of the prepared baking pan with a spatula.
8. Bake about 35-45 minutes, or until the top begins to brown lightly.  Cool completely before cutting into small squares.

Lemon Rosemary Zucchini Bread

It’s that time of year again, when zucchini (nature’s own xerox machine!) over take the garden.  If you find yourself in that situation, try this bread. It has a little different flavor from the more traditional zucchini bread recipes.

Lemon Rosemary Zucchini Bread

Ingredients:

3 cups flour
2 teaspoons baking soda
½ teaspoon baking powder
½ teaspoon salt
2 tablespoons minced fresh rosemary
2 eggs
½ cup melted vegan buttery substitute
¼ cup olive oil
1 ¼ cup sugar
1 tablespoon lemon zest
3 cups grated zucchini (about 1 lb)

1. Preheat oven to 350 degrees. Grease two 4×9 loaf pans.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt and rosemary.
3. In a separate large bowl, beat the eggs.  Add the sugar and beat.  Gradually add the melted butter substitute and olive oil.  Stir in lemon zest and grated zucchini.
4. Add the dry ingredients to the wet ingredient mixture, mixing well.
5. Pour batter into loaf pans.  Bake at 350 degrees for 40-50 minutes- testing after 40minutes.  (A toothpick inserted into the middle should come out clean or the center of the loaf should bounce back up when pressed).
6. Allow breads to cool for about 5 minutes in pans, then remove bread from pans  and allow to cool on wire rack.

Jiffy Corn Bread Muffins w/ Blueberries

Blueberries blueberries blueberries.  Yum.  We love them in our house.  Sometimes mixing up some blueberry muffins from scratch just seems like too much work, so my go to compromise uses jiffy corn bread mix instead.  You can always double the recipe if you’d like to make more muffins!

Jiffy Corn Bread Muffins w/Blueberries
1 box Jiffy Corn Bread Mix
1 Tablespoon Sugar
1 Teaspoon Cinnamon
1 Egg
1/4 Cup Almond Milk
1 Cup Blueberries

1. Preheat the oven to 400 degrees.
2. In a medium mixing bowl, stir together dry ingredients.
3. Separately, break the egg and stir gently.  Add the almond milk.
4. Add egg and almond milk to dry mixture. Mix well. Gently stir in blueberries.
5. Grease muffin pan (or use paper liners).  Fill 1/2 with batter.  Fill any empty spots 1/2 full with water. (I was able to make 12 muffins).
6. Bake for 15-20 minutes until tops begin to look golden.
7. Remove from oven, allow muffins to cool to the touch before transferring to a wire rack to continue cooling.
8. Serve and enjoy!

Simple Vegan Chocolate Cake (Joy the Baker)

This is a big ‘ole YUM.  The recipe is perfect as is and required no substitutions or changes.  Joy the Baker knows how to bake (go figure, right?).  I brought this cake to a dinner party and it was a big hit.  It’s not unusual for us to go home with the leftovers of the dish we brought to contribute to the party.  Not this time.  The little bit of remaining cake got divided up among guests and went home with all who attended (full disclosure  it was a small party).  This  chocolate cake was easy to prepare, easy to bake and very easy to eat! It has the added bonus of being a truly simple recipe that did not require an extra trip to the store for special ingredients.  That is always a big win in my book.  Thanks to Joy the Baker for sharing this delicious Simple Vegan Chocolate Cake.  

To prepare, you’ll need to collect the following ingredients.  For instructions and additional inspiration, check out Joy the Baker’s blog.  There is no point in recreating the wheel on this one!  If it ain’t broke, don’t fix it! 🙂  

Happy Baking!

Vegan Chocolate Cake
Ingredients:
2 1/4 cups flour
1/2 cup cocoa powder
1 1/2 cups sugar
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup warm coffee
1/2 cup (plus 1 tablespoon) veggie oil
2 teaspoons vanilla extract
1/2 cup (or so) of chocolate chunks or chips (optional)

Instructions for baking this delicious creation HERE.

 

Banana Coconut Chocolate Chip Muffins

I have spent most of life avoiding anything banana.  Banana flavored food? Baked goods with banana? Banana in a smoothie? All were out of the question.  The only exception: an undeniable craving and the perfect fruit specimen.  So what gives?  I would like to say I’ve grown up and my taste buds have matured into a refined palette.  I’m afraid not.  The reality is, I’m too cheap to throw out perfectly good fruit- my windowsill was full of ripe bananas and there are only so many bananas a girl can eat in a day.  What to do? I thought about my favorite flavors and what would entice me to eat something banana… my solution: chocolate and coconut.  How can you go wrong?  I challenge you to try it.  As usual- double check your ingredients (namely coconut and chocolate chips) to ensure they are dairy free.   

Banana Coconut Chocolate Chip Muffins

Ingredients:

5 tablespoons vegan butter substitute (at room temperature)
½ cup of sugar
1 teaspoon vanilla extract
1 egg
3 bananas (ripe)
1 ½ cups flour
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
½ cup chocolate chips
½ cup dried shredded coconut

(Makes 3 dozen mini muffins)

1. Preheat the oven to 350 degrees.  Prepare muffin pans by lining with paper or spraying with vegetable oil.
2. In a medium bowl, combine the dry ingredients (flour, baking soda, cinnamon, salt) and mix well.
3. In a separate bowl, add the sugar and butter substitute, cream together (with a hand mixer or by hand).  Add the egg and vanilla, gently mix.
4. Add the bananas to the wet ingredients, and mash.  (Batter with by lumpy- this is ok!).   Gradually add and mix the dry ingredients.  Gently fold in the chocolate chips and coconut. 
5. Fill muffin tins with batter (try not to overfill each muffin- aim for ¾ full. If you have extra empty spots fill each ½ way with water).  Optional: sprinkle with additional coconut.
6. Bake 20-22minutes until muffins begin to brown (baking time will vary with muffin size).  Remove from oven, allow to cool briefly in pan, then remove to cooling rack. 
7. Enjoy!