Mandel Scotti

Jewish and Italian.  Such a good combination.

I happen to know this because my sister is married to a terrific Italian guy. Our cultures mesh very well together.  At one of our very first Jewish holiday meals, my then future brother-in-law commented on the delicious chocolate chip Biscotti being served for dessert.

My sisters and I looked at him quizzically.

It's called Mandelbrot, we told him.

He shrugged...you say Mandelbrot, I say Biscotti.  It is a twice baked cookie either way.  

Oy, do I love that guy.

Mandelbrot literally translates as almond bread, and traditionally with almonds is how it was made.  I believe Biscotti is as well.

This recipe though is a modern version, sweet with chocolate chips and cinnamon sugar.  The recipe is my very good friend's specialty, everyone always asks her to make them and bring them to a gathering. 

I have happily adapted it to a vegan version and it is every bit delicious.  Bubbe would never even guess what is missing.

Mandel Scotti

Makes about 16 cookies.  Double recipe for a crowd.

Whisk together in a medium bowl:

1 1/4 cup organic spelt flour

1 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate medium bowl mix with a spatula:

1/2 cup organic sugar

1/4 cup organic olive oil

2 tablespoons unsweetened applesauce

1 tablespoon warm water

Add the dry ingredients to the wet and combine.  This dough will be thick.

Fold in:

1/2 cup of vegan chocolate chips

My friend who gave me the recipe calls the thick batter "the blob".  Take the blob and place it on the prepared cookie sheet.  Using slightly damp hands form the blob into an oval shaped loaf that is about 1 inch thick and about 3 inches across the width.

Sprinkle the top with a cinnamon sugar mixture of:

1 teaspoon cinnamon

3 tablespoons organic sugar

Bake for 20-25 minutes at 350 degrees or until the loaf looks browned and firm, but is still slightly soft when pressed.  Remove from the oven and let cool for a few minutes.  Move blob over to a cutting board and then, with a serrated knife, cut loaf into 3/4 inch strips (the short way).  When cutting, be careful not to "saw", it will crumble.  Carefully turn each piece on it's side back on the cookie sheet, and sprinkle the sides with the cinnamon sugar mixture again.  Put the whole thing back into the oven for another 10-15 minutes to finish.  The surface should be dry and the edges golden brown.

Remove from the oven and allow the cookies to cool completely on a wire rack.

If there are any left overs, freeze them...they are amazing frozen and keep quite a long time.

Corn Muffins

My daughter had her 6 year old boyfriend over today.  I quizzed him about what type of muffins he liked to eat.  I was thinking I would wow him with the delicious banana muffins, chocolate chip muffins or pumpkin muffins I had made that day.
"No thank you" he said.  "I only like corn muffins".
I stared at him for a moment...

Oh, you know how I love a vegan challenge.
I bent down and looked him in those cute eyes that my daughter finds so mesmerizing.
"No problem" I said as I tied on the new apron my kids had bought for me last weekend.
"Corn muffins, coming right up!"
No way I was going to let a 6 year old psych me out over muffins.

Corn Muffins

Preheat oven to 350 degrees and line a muffin tin with paper liners.

Makes 12 muffins

Whisk together in a medium bowl:

1 cup cornmeal sifted (I use Bob's Red Mill organic medium coarse cornmeal)

1 cup organic pastry flour (whole wheat)

1 1/2 teaspoon baking soda

1/2 teaspoon kosher salt

5 tablespoons organic sugar

In a separate bowl combine:

1 cup organic rice milk

1/2 teaspoon apple cider vinegar

let them sit for 5-10 minutes to make "buttermilk"

Then add in:

1/2 cup unsweetened applesauce

Make a well in the flour mixture and pour in buttermilk mixture.

Combine very gently, and then slowly add in and mix gently again to just combine:

2 tablespoons organic canola oil

2 tablespoons hot water

Pour batter into prepared muffin tin 3/4 of the way full.  Bake at 350 degrees for 18-22 minutes.  When done, the muffins should feel slightly firm and a toothpick inserted should come out clean.

Remove from oven and let them sit in the muffin tin for 5 minutes. Then turn out onto a wire rack to continue to cool. 

These are sure to make any corn muffin lover, at any age, happy!

NYC Black and White Cookie

This is the quintessential New York City cookie.  I love all things that help define NYC.
Especially a baked good!
Actually, I think New York City helps to define me, so there you are, a reciprocal love affair.
Living in Manhattan is so amazing to me.  What they say about New York is true.  It is a city filled with energy and life, at all hours of the day and night.
And I am no Polyanna,  I am not trying to say that living in NYC makes for a great day everyday. For sure it doesn't.  Everywhere has it's own pros and cons...
But every day that I walk outside onto the streets, I find something new, interesting and exciting in some way, and I think life is so much sweeter, when you and everything around you is ever evolving.

It made me so happy to make a perfectly delicious replica of something so representative of our city.  Native New Yorker or new to this town, no one would ever guess this cookie is vegan.
It is a moist, cake like cookie that has hints of both vanilla and lemon. Chocolaty glaze on one side, white vanilla on the other.  The perfect definition of reciprocity.  Amen for NYC and it's cookies.

NYC Black and White Cookie

Makes 12 mini cookies

Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silpat mat.

Whisk together in a medium bowl:

1 1/4 cup organic all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon cornstarch


In a measuring cup, let stand for 5-10 minutes:
1/3 cup rice milk (room temperature)
1 teaspoon fresh lemon juice
set aside


With an electric mixer, beat:
1/3 cup softened Earth Balance buttery spread
1/2 cup organic sugar (evaporated cane juice)
Beat for 2-3 minutes or until fluffy.
Add:
1/2 tsp vanilla extract
Mix in, alternating "buttermilk" and flour mixture at low speed until just combined.  End on a flour add in.
Gently mix in with a spatula:
1 tablespoon warm water


Using a 1/4 cup, drop batter onto prepared cookie sheet about 3 inches apart.  Use wet fingers to make sure the bottom of the cookie is a nice round shape.  This cookie will spread and puff a little bit.  Bake at 350 degrees for 15-17 minutes or until edges are just browning.  Remove cookies from cookie sheet and allow them to cool on a wire rack.
Now to make the Black and the White glaze!
Whisk together:
1 1/2 cups organic confectioners sugar
1 tablespoon plus one teaspoon light corn syrup
1/4 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1 to 2 tablespoons of water as needed to make the icing smooth and the consistency of a thick honey.


Transfer half of the white to another bowl and whisk in to that:
1 to 2 tablespoons organic cocoa  (not hot cocoa mix)
Add more water as needed to get that same smooth consistency as the white icing.


When your cookies are cool, frost half with a flat frosting knife, on the FLAT side of the cookie with the white and then the other side with the black.  Use your finger to wipe the edges of the cookie if it drips onto the side.  Place each frosted cookie onto the cooling rack to set for 30 minutes.
Enjoy!
These are best eaten on the day they are baked, but they can be stored in an airtight container in a cool place for another day or so.

Sweet Beta Carotene Cookie

Where it began, I can't begin to know when
But then I know it's growing strong
Oh, wasn't the spring, whooo
And spring became the summer
Who'd believe you'd come along
Oh, sweet Caroline
Good times never seem so good
Oh I've been inclined to believe it never would


Got to love Neil Diamond.  
This cookie with all it's goodness, reminds me of this song, Sweet Caroline.
Whoever thought a beta-carotene combination would be so sweet, so delicious and so good for you.  Kind of like a love affair.  


This cookie is especially yum for breakfast.  I know I keep baking and writing about cookies that I love for breakfast, but really... who out there doesn't want to eat a cookie first thing in the morning?  
This is a just right sweet cookie, filled with organic carrots, sweet potato, oats, spelt and flax.  All that yummy orange stuff provides vitamin A, which is a powerful antioxidant.  Eating that, even baked in a cookie, will help your body protect healthy cells, fight cancer and boost your immune system.
I am so happy this cookie came along....

Sweet Beta Carotene Cookie 

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.

In a medium bowl, whisk together:

2 cups organic spelt flour

2 cups rolled oats (I use Bob's Red Mill organic gluten-free rolled oats)

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon kosher salt

In a separate bowl, mix together:

3/4 cup organic sweet potato puree

1/2 cup shredded organic carrots

2 tablespoons ground flaxseed meal

1/4 cup organic rice milk

1/2 cup organic olive oil

1/2 cup pure maple syrup

1/4 cup organic brown sugar

2 tablespoons organic vanilla extract

Add the flour mixture and stir with a spatula until just combined.

Fold in:

1 cup raisins (I like to use golden raisins)

Using a 1/4 cup measuring cup, scoop batter onto prepared cookie sheet 2 inches apart.  With wet fingers, press the batter into round disks 1 inch thick. They do not spread, so the shape you push them into is the shape they will be.

Bake at 350 degrees for 10-14 minutes or until edges are golden and cookie feels just slightly firm on top.

Remove from oven and let cookies sit on tray for 5 minutes.  With a spatula, move cookies to a wire rack to continue to cool.  Enjoy warm or when totally cool, store in an airtight container for 2 days. I always love to have extra on hand, so I freeze mine wrapped individually, and then we can all grab one for an on the go breakfast or snack.

Yum!

Perfectly Sweet and Salty Cookie

I love this cookie!
It is that perfect blend of crispy and chewy, and then another perfect blend of salty and sweet.

I have in an earlier blog "veganized" a well known cookie here in NYC by the Momofuku Milk Bar Bakery. That cookie is called the compost cookie, loaded with unique things like pretzels, potato chips, cereal, coffee grinds and more.
This cookie is slightly reminiscent of that, but with less "stuff".
A lot less stuff actually. The salty ingredient does come from pretzels but the rest is just a great chocolate chip cookie base.

Personally, I like this salty sweet cookie better than the vegan compost cookie.  It is not overly sweet like the compost can be, and while it is a cookie and certainly a treat, it is quite a bit more healthful than the compost cookie. This cookie is made with organic spelt and flax, and gets it's moisture from applesauce and organic canola oil.
Super easy to bake, make a bunch, they fly off the cooling rack!

Perfectly Sweet and Salty Cookie

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper or a silpat mat

In a medium bowl, whisk together:

2 cups organic spelt flour

2 tablespoons ground flaxseed meal

1 tablespoon organic cornstarch

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate medium bowl, whisk together:

1/4 cup organic rice milk

1/2 cup organic canola oil

1/4 cup unsweetened organic applesauce

3/4 cup organic brown sugar

1/4 organic sugar (evaporated cane juice)

2 teaspoons best quality vanilla

2 tablespoons warm water

Pour dry ingredients into the wet in two batches, stirring with a spatula until just combined.

Fold in:

2 cups crushed pretzels (I use organic)

3/4 cup vegan chocolate chips

Drop by cookie scooper or tablespoon, onto lined cookie sheet 2 inches apart.  This batter will spread.

Bake at 350 degrees for 12-15 minutes or until edges are browning and tops look "dry".

Remove from oven and place sheet on wire rack for 5 minutes to set cookies.  Remove cookies from tray and place on wire rack to continue to cool.  

These cookies are out of sight warm off the rack, but equally awesome cold out of the freezer later.

Perfect!

Sweet Potato Snacking Cake

I don't really know much about astronomy.  On a starry night outside of New York City, I can pick out Orion's belt, I have spotted shooting stars, and on occasion, I can find the Seven Sisters.
A few nights ago there was a gorgeous moon.  Apparently, a super moon.  The moon was almost 20% closer to the earth than usual and that only happens about every 18 years.  Cool.
Maybe not though.
My baking started to go awry the minute that super moon showed its spectacular self.  I think that moon and the changing tides had an effect on me and my baking.
Brownies...bitter and oily
Cookies...burnt and dry
Cupcakes...well....muffiny
Everything into the trash without even a taste.  Blame it on the moon, I tell you.

The moon looked back to normal last night, and this morning, I woke up knowing something was going to turn out perfectly yummy.
If you have read my earlier recipes, then you know that sweet potato is one of my most favorite foods.  In every which way.  I chose it for baking today, knowing it wouldn't let me down.
I wanted to make a cake, but not really a dessert cake.  Something full of natural and sweet things for snacking or for breakfast. After a whole bunch of baking failures in the last few days, I was ready to sit down with hot cup of coffee and something really awesome.
The super moon is waning, and I turned out a moist, delicious, addictive little cake. Amazing.

Sweet Potato Snacking Cake

Preheat oven to 350 degrees.  Lightly spray an 8x8 inch baking pan with non-dairy cooking spray.

Whisk together in a medium bowl:

1 cup of organic spelt flour

3/4 rolled oats (I like to use Bob's Red Mill gluten free organic oats)

2 tablespoons of flaxseed meal

1/2 kosher salt

1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/4 teaspoon cinnamon

pinch of nutmeg

1/2 cup organic light brown sugar

1/4 cup organic sugar (evaporated cane juice)

In a separate bowl mix to combine:

1/3 cup + 1 tablespoon organic light olive oil

1/4 cup pure maple syrup

2 teaspoons organic vanilla extract

Add the oil mixture with the dry mixture, stirring with a spatula to create a sticky batter.  

Then fold in:

1/2 cup organic sweet potato puree (canned is fine too)

1/4 cup unsweetened applesauce

When combined, fold in:

1/4 cup pitted, chopped dates

1/4 cup dried cranberries

Pour mixture into prepared baking sheet and using wet fingers, smooth the top.  I like to sprinkle a few extra cranberries to make it look pretty.

Bake at 350 degrees for 28-32 minutes or until a toothpick inserted comes out clean and the top feels firm.
Allow to cool in the pan for at least 20 minutes before cutting into squares.  I like this cake best at room temperature, but any leftovers should be wrapped individually and put in to the freezer.
I happen to love it cold too!

Cinnamon Puffin Muffins

These little muffins are a great way to start off a lazy Sunday morning.  We like it sweet around here on the weekends, so usually we have scones or pancakes on the menu.

Today though, one daughter was talking donuts and the other was wanting muffins.

This is an awesome hybrid of both.  They are little puffed muffins that taste a little bit like a cinnamon donut and a little bit like a yummy muffin.  Serve it for breakfast with a side of fruit and it will be a new Sunday favorite.

Everyone in my house was happy...which makes the rest of my day amazing.

Cinnamon Puffin Muffins

Preheat oven to 350 degrees. Makes 16 minis muffins.

Double recipe for 36 minis or 12 standard size.

Lightly spray a mini muffin pan with non-dairy spray.

Whisk together in a medium bowl:

1 cup + 2 tablespoons whole wheat pastry flour

6 tablespoons organic sugar

1 teaspoon baking powder

1/4 teaspoon cinnamon

pinch of kosher salt

In a separate bowl whisk together:

1/2 cup organic rice milk

2 tablespoons + 2 teaspoons canola oil

2 tablespoons + 2 teaspoons vanilla rice yogurt

1 tablespoon pure maple syrup

1/2 teaspoon best quality vanilla

Alternate mixing the dry ingredients into the wet by 2 batches.

Mix with a spatula until just combined.

Fill prepared muffin pans 3/4 of the way full.

Bake at 350 degrees for 12-16 minutes or until a toothpick inserted comes out clean.  The muffins should be puffed and slightly firm to the touch.

Prepare topping:

2 tablespoons Earth Balance buttery spread melted

1/4 cup organic sugar

1 teaspoon cinnamon

Remove from oven and pop each muffin out of pan, onto wire rack.  While they are still warm, brush each top with a bit of melted earth balance spread and then sprinkle with cinnamon sugar topping.

Enjoy warm!

These are truly best made and served right away.  Like a fresh donut right out of the oven....yum.

Oatmeal Breakfast Blondie

3 more days until Spring is officially here.

We are getting a real preview here in NYC of it, and I am one happy girl.
I made these delicious bars for breakfast yesterday morning and they started me off on the best day.  They are filled with oats, spelt, flax and dried fruit.  Sweet from brown sugar and medjool dates, they truly taste like a decadent blondie.
They fill you up and keep you moving.

I was meeting a friend downtown for lunch and I walked a good part of the way, but after a long walk, and still a long way to go, I decided to look for a bus.
Just as I had that thought, a bus pulled up right next to me and opened up its doors. Like I had wished it there.

Of course, it was simply that I was standing at a bus stop at exactly the right moment.  When I got on the bus the driver winked at me, reading my thoughts, and said, "Some lucky day, huh?"

Everyday should be so easy....

Make some of these and see how your day turns out!

Oatmeal Breakfast Blondie

Preheat oven to 350 degrees.  Line an 11x13 baking dish with parchment paper so that the paper hangs out an inch on either side.  Lightly spray the paper with non-dairy cooking spray.

Whisk together in a medium bowl:

2 cups of organic spelt flour

1 1/3 cups organic rolled oats

2 tablespoons flaxseed meal

3/4 teaspoon kosher salt

1 tsp baking soda

1 1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

1 1/4 cups organic light brown sugar

Combine in a separate bowl:

2/3 cup organic olive oil

1/4 cup pure maple syrup

2 teaspoon best quality vanilla

Combine wet to dry and mix to a sticky batter.

Fold in:

1/2 cup unsweetened applesauce

Mix and then fold in:

1/2 cup chopped pitted dates (I like Medjool, but use what you like)

1/4 cup of cherries

1/4 cup vegan chocolate mini chips  (optional but delicious!)

If you leave out the chips you may want to up the cherries to 1/2 a cup

Spread mixture using wet hands to smooth it out and push it into the corners evenly.

Bake at 350 degrees for 20-24 minutes or until golden brown and the batter feels firm.

Remove from oven and allow to cool about 20 minutes in the pan.  Using the parchment paper, lift the cooled rectangle onto a wire rack.  Let it cool completely before cutting, otherwise it may crumble.

I like to wrap these individually and store them in the freezer. They will last more than a month and the texture frozen is as delicious as thawed.  Your choice!  Enjoy~

Slim Girl Cupcake

People in NYC are very serious about St. Patrick's Day.  They love to turn everything green.  Beer, bagels, baked goods...
I had to get on that wagon.
I was practically forced on the wagon, to tell you the truth.  I am not Irish, but, if you live within a 4 mile radius of St. Patrick's Cathedral on Fifth Avenue, well,
you are going to celebrate St. Patrick's day with everybody.
New York City loves to party.

So, I joined in with some naturally colored green cupcakes.
Please though, you can't lose your head just because it is a party, and start using any old food coloring.
I used India Tree natural food decorating color which only contains vegetable colorants.

Okay, so St. Patrick's day is only one day of the year.  Green is fun for sure, but what I really care about is what is underneath the vegan buttercream frosting.

Slim Girl Cupcake!
This cupcake is a sweet, moist, vanilla cake. Go ahead and indulge in one, you'll still be able to get your skinny jeans on in the morning.
There isn't anything in this little cake that is going to make you feel guilty.
I like to use chocolate vegan buttercream frosting as much as the green stuff... Yum!

Slim Girl (or Guy) Cupcakes

Preheat oven to 350 degrees.  Line a cupcake tin with paper liners.

Sift into a medium size bowl:

3/4 cup organic all-purpose flour

1/2 organic pastry flour

3/4 cup organic sugar

1 teaspoon baking powder

1/4 tsp. kosher salt

2 tablespoon potato starch

Whisk those together after sifting.

In a separate bowl, whisk together:

1/3 cup organic canola oil

1 teaspoon apple cider vinegar

1 teaspoon vanilla

Pour the oil mixture plus:

1 cup seltzer water

at the same time into the dry ingredients.

This will cause a lot of fizz.  Very gently, just incorporate the flour mixture.
There will be lumps like pancake batter;  you want this.
Do not over mix this, all your fun bubbles will pop and the cake will not rise properly.

Pour the batter 2/3 of the way full into your prepared muffin tins.

Bake at 350 degrees, for 15-17 minutes. The cupcakes are done when they feel slightly springy to the touch and a toothpick inserted comes out clean.   

Remove the pan and place on wire rack.  Allow cupcakes to sit in pan 3-5 minutes, then gently remove them to cool completley on the wire rack.
Wait for them to cool, sister.  Cupcakes are worthless warm!

When cool, frost any way that makes you happy!  Even just a dusting of organic confectioner's sugar and a few strawberries will be delicious!  

Note: Please see the recipe under cupcakes:
Some More Cupcakes Please, for the recipe for vegan chocolate buttercream.

Or

To frost with vanilla and then color your heart happy, see:
Mahogany Red Velvet Cupcake for the vanilla buttercream recipe.

Pumpkin Chocolate Chip Muffin

It is a little bit funny that on the day that we "spring" the clocks forward for daylights savings, I decide to make what people typically think of as a Fall muffin.
This muffin though is not overloaded with autumn spices, it really has just a bit of cinnamon.  The applesauce in it, mellows out the pumpkin, so it is not too overwhelming and heavy.

It is guilt free too, because it is so loaded with pumpkin, spelt, flax and applesauce, there was no room for any oil or vegan butter.  The vegan chocolate chips are the only indulgence here.
It is a very moist, nicely sweet muffin, that is a boost for breakfast or fits the bill for dessert.
My very close friend loves all things pumpkin.  I didn't want to wait to turn back the clocks again just to make her something that is her favorite.  Besides,
Fall, Winter, Spring or Summer.  Pumpkin is awesome anytime.

Pumpkin Chocolate Chip Muffin

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.

Makes 12 muffins

In a medium bowl, whisk together:

3/4 cup organic spelt flour

1/2 cup organic pastry flour (this is a soft whole wheat)

2 tablespoons flaxseed meal

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup of organic sugar (evaporated cane juice)

1/2 teaspoon cinnamon

In a separate medium bowl, stir to combine:

1 cup organic pumpkin (canned pure puree is fine)

1/4 cup water

3/4 cup organic unsweetened applesauce

1 teaspoon best quality vanilla

Add the dry ingredients to the wet and mix until just incorporated.

Fold in:

1/2 cup vegan chocolate chips

Pour batter evenly, 3/4 of the way full into lined muffin pan. Bake at 350 degrees for 18-20 minutes or until toothpick inserted comes out clean, and muffin is springy to the touch.

Cool in pan 5 minutes and then remove to wire rack to cool.  Allow to cool completely before storing in an airtight container.  Wrapped individually, these freeze great too!

Banana Walnut Breakfast Muffins + Chocolate Chip Minis

Time to make the donuts.  Not.

I don't know what I did to upset those donut gods today.  But man, did I ever make them mad.

I tried to make chocolate donuts all day.  My daughter was home from school sick and she watched me from the couch (in between commercials) and shook her head in sympathy.

I do have a very successful, works every time, plain donut recipe (see powdered donut post), but this chocolate guy would not cooperate.

After the fourth batch all went in to the trash, I decided to give up...for today.
I had to take a break on the donut guy routine for now, but I will try another day.

What I did make with a last minute, never surrender attitude, was delicious banana walnut oatmeal muffins. Switching gears to something more healthful and not too sweet was where my baking needed to be.

They are an awesome breakfast, filled with spelt, flaxmeal and oatmeal.  The bananas keep it tasty and moist and the walnuts give it that perfect crunch.

Just for extra health, I only sweetened these muffins with pure maple syrup....I had to make sure all the baking gods weren't against me today. 

Judgement?  Two thumbs up. 

Just for fun, I made a batch a little sweeter by leaving out the nuts, tossing in lots of mini chips and making them mini in size.  The kids especially loved those, and I feel really good about giving them for breakfast.

Banana Walnut Breakfast Muffins + Chocolate Chip Minis

Banana Walnut recipe:

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.

Makes 12 muffins or 24 minis

Prepare topping first, so that when the batter is ready it can go right into the oven.

Topping for Walnut Muffins

Whisk together:

1 tablespoon spelt flour

2 teaspoon pure maple syrup 

1/4 cup chopped walnuts

Set aside.

Batter

Whisk together in a medium bowl:

1 1/4 organic spelt flour

3/4 cup rolled oats

2 tablespoons ground organic flaxseed meal

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

In a separate bowl whisk together until well combined:

1/2 cup rice milk

2 tablespoons warm water

1/4 cup canola oil

1/4 cup pure maple syrup

1 1/2 cups mashed ripe bananas (about 3)

Add dry to wet ingredients and mix until just incorporated.  

Fold in:

1/2 cup chopped walnuts  ( I like to toast mine for 5 minutes before I begin baking)

To make the Banana Chocolate Minis, follow the above recipe, leaving out the walnuts and the topping. (or leave them in, your choice!)

Instead, add in 1/2 cup of vegan mini chocolate chips.  Bake same as below.

Fill prepared muffin tin with batter each 3/4 full.  Sprinkle a little bit of topping on each unbaked muffin (if using).  Bake at 350 degrees for 8-10 minutes on mini muffins, 10-15 on regular size. A toothpick inserted will come out clean and muffins feel springy when done.

Remove from oven and let muffins sit in pan, on a wire rack for 5 minutes. Remove muffins from pan to wire rack.

Enjoy warm, or allow to cool completely and then store in an airtight container.

As always, I like to freeze any leftovers from the day.  These muffins make a great on the go breakfast and defrost really nicely.   Happiness!

Some More Cupcakes Please

I am in love with this cupcake.  It is everything I was hoping it would be.  It is a moist, flavorful cake that is not too delicate.  I needed it to hold up to the ricemellow filling that is the surprise inside.  The chocolate buttercream frosting is just right creamy and with graham cracker crumble on top to make it complete.

Us city girls don't get around the campfire too often, but this cupcake is very reminiscent of my childhood camping days and those delicious s'mores.

I brought some over to a friend's house last night for dessert and everyone left cupcake wrappers strewn on the table, not a crumb left.  My friend called today, to let me know that her kids had a fight over breakfast.  They were arguing about who gets the one and only cupcake that was left.
Ahhhh, that makes me so happy!

Some More Cupcakes Please

Preheat oven to 350 degrees.  Line a cupcake tin with paper liners.

Makes 12 cupcakes

In a medium bowl, sift together:

1 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate bowl with an electric mixer, cream together:

1/2 cup Earth Balance natural buttery spread at room temperature

3/4 cup organic sugar (evaporated cane juice)

When fluffy add:

3/4 cup (1 6oz. container) So Delicious coconut vanilla yogurt or rice yogurt

1 cup rice milk

1 teaspoon apple cider vinegar

3 teaspoons best quality vanilla

Add flour mixture in two batches and blend until smooth and combined.

Pour batter into prepared cupcake tins 2/3 of the way full.

Bake at 350 degrees for 15-18 minutes or until a toothpick inserted comes out clean.

Let these cupcakes cool completely on a wire rack before assembling the s'more part of these cupcakes.

Inserting filling into a cupcake can be done in one of two ways.
1. Using a pointed tip and a pastry bag, use 1/2 cup of Suzanne's Ricemellow Creme in the bag. Gently insert the tip into top of cupcake about a 1/2".  Gently squeeze the creme until about 1/2 tsp is inside the cupcake.
Or
2. Using the edge of a 1/4 teaspoon, scoop out a piece from the top of the cupcake and gently set aside. Fill the cavity with the ricemellow creme and then put the little top back on.  Don't worry if it is not pretty, you will frost over this.

Chocolate Buttercream Recipe:
Cream together with an electric mixer for about 1 minute:
1/2 cup room temperature Earth Balance natural buttery spread
1/2 cup raw cacao (or baking cocoa) sifted
2 1/2 cups organic confectioner sugar sifted
Then add and whip on high for 3 minutes:
1 tablespoon rice milk
1 tablespoon so delicious coconut creamer
+ 1 tablespoon of either if needed
Note:  Makes enough for 12 cupcakes.  Refrigerate any left overs in an airtight container.  It will keep for 2 weeks.  Blend again before using from fridge.

Frost cupcakes with pastry bag or a regular old butter knife.

Crush up graham crackers (I use all natural Back to Nature) and sprinkle on top of the frosting.

Serve and watch everybody's face light up!

Coconut Cookies two ways

I love these cookies two ways.  Today.

Tomorrow, I might love them another way.

That is the great thing about this recipe.  If you love coconut, I bet you already have an idea in your head about how to make this recipe your own. I used vegan chocolate chips in half the batter and tart dried cherries in the other.

Simple.  Choose what you like or maybe just what you have, and just toss it in at the end.  Some good flavors with coconut are, dried pineapple, fresh diced apple, macadamia nuts or sunflower seeds.

These cookies taste very much like macaroons, are easy to make and bake up in a flash!

Coconut Cookies two ways 

Preheat oven to 350 degrees and line two cookie sheets with parchment paper or a silpat mat.

Makes 18 cookies

Toast in 350 degree oven for 5-7 minutes:

2 cups of shredded organic unsweetened coconut

Make sure to watch your coconut...it can burn quickly. Give it a stir at about 3 minutes and just let it turn a toasty brown.

In a medium bowl whisk together:

1 cup organic spelt flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

In another bowl or liquid measuring cup combine with a whisk:

1/3 cup cold pressed olive oil

3/4 cup packed organic brown sugar

1/3 cup rice or almond milk

1 tablespoon flaxseed meal

2 teaspoons vanilla

Combine the wet ingredients into the flour mixture.  Fold in the toasted coconut and ingredient of choice.

I separated the dough into two bowls and then folded in to each one individually:

1/4 cup tart dried cherries

1/4 cup mini vegan chocolate chips

Using a cookie scooper or a tablespoon, drop dough 2 inches apart on the prepared cookie sheet.  Using wet fingers, press dough down to flatten them into circular disks.

Bake 10-12 minutes or until edges are golden brown.

Remove pan from oven and allow cookies to cool on pan 5-10 minutes.  Then transfer cookies to wire rack to cool completely.  Enjoy!

Blueberry Crumb Breakfast Cookie

This winter, I saw a handwritten sign hanging on a tree, that read,

"Love... take all you need"

I thought that seemed really right on.  I found the sign inspiring and the idea has stuck with me since.

It is something you don't think about often, but love is so effortless to give...and take.     

Obviously, we all have days in our lives where we need a break and some time alone.  But it is a lucky life to have people that let you love them and in return love you back.   

My point really, is that love is endless.  It is yours to give or keep, but why not give it away?  It can come from words, attention or the very simple act of baking a cookie.

I chose to show my husband love in the form of this delicious breakfast cookie.

He loves his Sweet Ev Blueberry Muffin (see earlier post), but what he really enjoys the most about it, is the top.  

This is a cookie but really tastes just like the top of blueberry crumb muffin.

It is filled with tons of organic blueberries, spelt and a high fiber blend of wheat bran, wheat germ and flax meal.  

Bake some and then give them away.  They will love you for it and there is always more.

Blueberry Crumb Breakfast Cookie

Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper or silpat mats.

Makes 18 cookies

Whisk together in a medium bowl:

1 cup organic spelt flour

1/2 cup of Bob's Red Mill organic whole grain high fiber hot cereal  (15 grams of fiber!)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

In a separate bowl, whisk together until combined:

3/4 cup packed organic brown sugar

1/3 cold pressed olive oil

3/4 cup organic unsweetened applesauce

2 tablespoons best quality vanilla

Add wet ingredients to dry and stir with spatula to combine.

Fold in:

2 cups rolled oats  (I use Bob's Red Mill organic gluten free oats)

1 cup fresh or frozen organic blueberries

Prepare topping by whisking together in a small bowl and set aside:

2 tablespoons organic brown sugar

1 teaspoon olive oil

1 tablespoon spelt flour

Using a cookie scooper or a tablespoon, drop dough 2 inches apart on the prepared cookie sheet.

Using wet fingers, gently press the cookie down into a flatter round disk.  Sprinkle each cookie with some of the sugar crumb topping.  Bake at 350 degrees for 14-18 minutes or until golden around the edges.

Note-If you used frozen blueberries, your batter will be cold, so you may need to let the cookies bake a few extra minutes.  Watch carefully though, so they don't burn.

Remove cookies from oven and let them cool completely on the sheet.  These cookies will keep in an airtight container for 2-3 days but I like to put them right into the freezer where they will last for a month.  Then you'll be able to take or give love whenever you need!

Mahogany Red Velvet Cupcakes

Okay, so these guys are not exactly what you might think of when you hear Red Velvet cupcake.  You are probably envisioning a big, bright, red cupcake.
Nope, not this natural guy.
What it is though, is a historically accurate red velvet cupcake.
You might start shrugging your shoulders that a cupcake even has a history, right?

The fact is, the origin of the red in the cupcake, came from the acid of the buttermilk, reacting with the cocoa.  Before cocoa was "dutch processed", it was an alkaline substance and the cake chemically would take on a red appearance from the acid and the alkaline substances coming together.
The initial red was really a reddish brown.
It wasn't until later on that people got excited by that color red in their cakes, and bakers began adding food coloring to even further enhance the red shade.

Jumping forward to this decade....you can walk into any Starbucks or supermarket and see a ferociously red cupcake in their display cases.

You know what I think?  Yuck.
I am not sure why people want to eat something so obviously artificial and exaggerated.
I only know that I don't want to.
Even that name...Red Dye #3.  Yuck again.

So, here is my cupcake's story.
I used raw cacao powder and "buttermilk", which in the land of vegan, is non-dairy milk and a type of acid ( I used rice milk and apple cider vinegar).
I helped the natural chemistry with a little bit of India Tree's natural red food coloring, which comes from beet extract. The color is not bright.  It is a subtle, smooth red that I like to call mahogany. The flavor and texture of this cupcake is right on with an original red velvet.  Moist, fluffy and sweet, with just a hint of cocoa.
I topped mine with vegan buttercream frosting.
No Yuck...just Yum!

Mahogany Red Velvet Cupcake

Preheat oven to 350 degrees and line a cupcake pan with paper liners.

Makes 12 cupcakes

In a medium bowl, sift together:

1 1/2 cups unbleached all-purpose flour

2 tablespoons raw organic cacao powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

In another bowl, cream with a hand mixer:

1/2 cup Earth Balance buttery spread at room temperature

3/4 cup organic sugar (evaporated cane juice)

Beat for a minute or until fluffy.

Add in:

3/4 cup (1 6oz. container) vanilla rice yogurt or soy

1 cup rice milk

1 teaspoon apple cider vinegar

Add:

1 teaspoon best quality vanilla

2 tablespoons natural red food coloring  (I use India Tree, found at the below link, or Whole Foods Market)

Add the dry ingredients to the wet, slowly, in two or three batches.

Blend together for about 1 minute, scraping down the sides of the bowl until well combined. 

Pour batter into prepared cupcake pan, filling each evenly, about 2/3 of the way full.

Bake for 16-19 minutes or until a toothpick comes out clean.

Remove from oven and allow cupcakes to rest in pan for 5 minutes.  Remove from pan and let them cool on a wire rack completely before frosting.  See below for yummy buttercream frosting recipe.

Buttercream Frosting:

With an electric hand mixer beat until smooth:

1/2 cup Earth Balance natural buttery spread at room temperature

Then switch to low speed and add:

2 cups organic confectioner's sugar sifted

2 teaspoons best quality vanilla extract

1 tablespoon rice milk room temperature

1 tablespoon So Delicious  original coconut creamer 

Beat on high speed until the frosting is creamy and fluffy, about 3 minutes.  You may need to add one or two more tablespoons of rice milk/creamer, to get your desired consistency.  

Note: If there is a coconut allergy, it is fine to use your non-dairy milk of choice completely.

You can cover this frosting in an airtight container and it will stay in the refrigerator for two weeks.

You will want to re-whip it before using.

Enough for 12 cupcakes.

Figgin' Awesome Cookie Bar

There is a shop in Montauk at the very end of Long Island, called Joni's. There, they make the most fresh and delicious things to eat.  Joni's is not entirely vegan, but she has a terrific selection of breakfast, lunch and baked goods which are.
It is such a warm and inviting place, you can just tell Joni herself puts her heart and soul into everything that is served.  She is almost always there with a smile on her face.
This summer I went to spend some time with my very dear friend in Montauk. Every morning I was there, I would make her take me to Joni's.
Every afternoon, I had her take me to have lunch there too.
Oh, and back again for coffee and a snack.
We would grab a baked good out of the big glass mason jars that Joni has lining the counter.  The jars are filled with different vegan and organic cookies, scones and things.

My friend would always grab the same fig filled cookie and put it in her beach bag to have while sitting on the sand of the beach, which is just one block away.
Of course, everything tastes even better while you are sitting in the sun, watching the waves and in great company.
Oh, how I love the summer....

My cookie here is an attempt to match Joni's delicious fig bar.
I have no idea what she put in hers, but it looked like a homemade, whole wheat, fig newton. I sort of just went with my memory of the cookie, and did my best to re-create it in my own vegan style.

I think my friend would happily toss one of these guys into her beach bag.
As a matter of fact, I think they would be awesome anytime.

Please read through this recipe all the way through before you begin.  It is a little bit labor intensive, but well worth the effort.
As an added bonus, these cookies taste even better the next day, so make them, wrap them up tight and enjoy them tomorrow!

Figgin' Awesome Cookie Bar

Cookie Dough

Whisk together in a medium bowl:

2 cups of organic pastry flour (which is a soft whole wheat)

1/4 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons organic ground flaxmeal

With two knives "cut in"

1/2 cup of Earth Balance buttery spread

Then with your hands, rub the butter pieces into the flour so the flour still feels light and cool, and the butter is not in big pieces.

Mix in with a spatula:

1/4 cup rice milk

2 teaspoons of vanilla

3/4 cup organic sugar (evaporated cane juice)

Keep blending with your spatula until a soft dough forms.  Turn the dough out onto a piece of parchment paper and knead it a few times.  Shape it into an 8"x8" square that is about 1 inch thick.  Wrap the dough with plastic wrap and place in the refrigerator for about an hour, until it is firm.

While your dough is chillin', make your filling.

Fig Filling

In a medium saucepan,over medium heat, combine:

1 pound dried mission figs, stems cut off and diced (about 2 1/2 cups) 

3/4 cup of water

1/4 cup agave nectar

2 teaspoons lemon juice

1 tablespoon of organic sugar

Bring to a boil, stirring occasionally.  Then lower heat and let simmer for 6-10 minutes, still stirring occasionally.  The figs will begin to soften.  Use a fork, or I like a potato masher, and as it simmers, mash the figs into a paste.  If it is very soupy let it simmer to thicken and if it is very dry add one teaspoon of water at a time until the paste is...well...like paste.

Remove from heat and set aside to cool.

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.

To assemble the bars;

Divide the dough into thirds and using plastic wrap or parchment paper under the dough and a sheet on top, gently roll the dough into a 12 inch long by 4 inch wide rectangle.  Moisten the dough slightly with water.  Spoon a third of the fig filling in a 2 inch strip down the rectangle.  Then bring the edge of the dough on either side up and join them over the filling.  It is okay if there is a tiny gap, better that than having to stretch it too much.  Use your hands to smooth the sides and press the filled rectangle down to about 1 1/2 inches wide.

Transfer the bar carefully, seam side down to the prepared baking sheet.  Repeat with the remaining dough and filling.  I would recommend either one to two bars at a time on a sheet.

Bake for 15-20 minutes at 350 degrees, until the bar is a golden brown.

Remove from oven and place pan on cooling rack.  Allow the bars to cool completely (seriously complete!).  Then slice into 2 inch bars.

Store in an airtight container in between layers of parchment or wax paper.  

These will be slightly crispy on day one, but I think the following day is even better because the dough  mellows and it is figgin' awesome!