Peanut Butter Squares (sometimes with chocolate!)

My husband loves all things baked and sweet, but he is crazy in love with two kinds especially.
Those made with blueberries, and those made with peanut butter.
Here is another sweet made for my sweet.  This peanut butter bar is seriously good and peanuty.  It is sweet, moist and almost fudge like.  My husband describes it is as rich and light at the same time. He can not decide which he loves more, the straight up peanut butter bar, or the over the top addition of vegan chocolate chips.
I made these with natural peanut butter by Earth Balance, which has flaxseed and agave syrup.  It helps give it it's complex taste.  I used spelt flour, more flaxseed and quinoa to give it amazing texture and deep nutty flavor.  If you are a peanut butter lover...this one is for you.

Peanut Butter Squares

Preheat oven to 350 degrees. Lightly spray an 8x8inch pan (I also like to line it with parchment paper that hangs out on the long sides by 1 to 2 inches)

Makes 9 squares

In a medium bowl, use a sturdy wooden spoon or fork to mix together:

3/4 cup peanut butter 

1/4 cup organic olive oil

1 cup organic light brown sugar

Then mix in:

1/4 cup rice milk

2 teaspoons organic vanilla

Add, and continue to combine together:

3/4 cups organic spelt flour

2 tablespoon quinoa flakes

2 tablespoons flaxseed meal

1/2 teaspoon kosher salt

1/2 teaspoon baking powder

Once the dough is fully incorporated, it will be thick.  Use a spatula and a slightly wet hand to press the dough into the baking pan, pushing evenly flat.

Gently press and sprinkle on top:

1/3 cup raw peanuts

1/3 cup vegan chocolate chips (optional, but divine!)

Bake at 350 degrees for 20-24 minutes or until edges are turning a golden brown.  Do not over bake.  Remove from oven and allow to cool completely before cutting into squares. As it cools, the bars will settle and firm...I know it is so hard..but be patient!

Yuuuuuuuum!

Carmelized Chocolate Matzoh

I was thinking about sweet things to make and bring to my family's house for passover dinner next week.  Passover is next week and I have been stumped on what I wanted to make for holiday dessert.
Passover desserts are challenging to me, vegan or not.
When I was a kid, my mother would make beautiful sponge cakes, almond tortes and flourless chocolate cakes. Gorgeous... but I never liked them.  Boring desserts, I used to call them.
My sisters and I would beg my mother to buy us the packaged, boxed desserts. The kind you get in the super market from makers like Manischewitz or Streit's.  My sisters and I loved the lollycones, they are simply, chocolate on a stick.
Our other favorite was chocolate covered matzoh.  Matzoh is an unlevened bread that is made with just flour and water. It is tradition to replace bread with matzoh during passover, and matzoh is a just fine, plain crisp cracker....but if you cover it in chocolate....it turns into an awesome treat!

These days, I don't buy dessert in a box, but I was still wanting to bring chocolate covered matzoh to our family dinner.  I found an amazing recipe for chocolate covered  matzoh by Marcy Goldman from her cookbook A treasury of Jewish holiday baking.  Marcy calls it her Absolutely Magnificent Caramel  Matzoh Crunch.
She is so right on!
She goes one step beyond just chocolate and caramelizes the matzoh before covering it in chocolate.  It is a fabulous blend of sweet and crunchy, with a toffee flavor and a pinch of sea salt to even the whole thing out.
I simply adapted the recipe to vegan and it is so easy, so good, absolutely magnificent!

Caramelized Chocolate Matzoh

Preheat oven to 325 degrees

Line a baking sheet with tinfoil, allowing it to come up and over the edges of the pan.  Then lay parchment paper on top of that.

Place 4 sheets Matzoh (I used whole wheat but you can use whatever makes you happy!) on the baking sheet.  Use whole pieces but break it, to make it fit so that the whole pan is covered with Matzoh.

In a saucepan, heat over low heat, stirring constantly:

1 cup of Earth Balance vegan buttery spread

1 cup of organic brown sugar

Allow the sugar to dissolve and the mixture to come to a low boil.  Stir constantly for 3 minutes.  Remove from heat and stir in:

1/8 teaspoon sea salt

1 teaspoon organic vanilla

Pour the mixture over your prepared matzoh, use a spatula to spread it all over.

Place in the oven for 10-15 minutes being careful not to let it burn.  

Remove from oven and sprinkle on top:

1 cup of vegan chocolate chips.

Let them sit for 5 minutes and then use an offset spatula to spread the melted chocolate all across the  matzoh.  I like to sprinkle a little coarse sea salt on top.  Chopped nuts would be awesome too.

Allow it to cool completely and then "break" it into smaller pieces.   Magnificent!

Keeps in an airtight container in the fridge for up to one week.

Oatmeal Date Walnut Scone

I have barely baked in days.  That makes me so unhappy.  The thing is, my mother in law came to visit and stay with us for the week.

Yup...stay with us.

It is hard to have a family member come and stay for an extended visit in a small apartment in Manhattan. My mother in law and I knew we were going to be in tight quarters, and so intuitively, we were both on our best behavior because we both love the same guy.

I did though, feel a bit like Mr. Roarke on Fantasy Island....
Smiles, everyone, smiles. 

So because I knew I wasn't going to have time to bake all week,  I wanted to spin out something awesome and delicious, that would freeze great and get us through the week.

One of my very favorite things to eat, is the Oatmeal Date Walnut Scone from Whole Foods Market. I have walked blocks and blocks and across Central Park, just to have one with a cup of coffee.
Finally, I simply replicated, and adapted slightly their ingredients, and made my own terrific version.  If you know that scone, you will love this one... and if you don't know it, it will soon be a favorite of yours too.

They are awesome and freeze fabulously for an anytime yum~

Oatmeal Date Walnut Scone

Please read recipe all the way through before beginning.

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

Makes about 8 scones.

In a medium bowl, whisk together:

2 cups whole wheat organic pastry flour

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

1 teaspoon kosher salt

4 teaspoons baking powder

Into the flour bowl "cut in" with two knives or a pastry cutter (or your fingers!)

1/2 cup cold Earth Balance buttery spread

The flour mixture will become crumbly with pea sized pieces of "butter".

Mix in:

3/4 cup chopped pitted dates ( I use organic medjool)

1/2 cup chopped walnuts

Then mix in gently with a spatula:

1/2 cup organic sugar

3/4 cup organic rice milk

2 teaspoons organic vanilla

1 tablespoon of zest from a fresh orange

You should now have a soft dough. You can bake it right away and your scones will spread a bit, or you can refrigerate the dough for 20-30 minutes which will result in a "fuller scone". Use a 1/2 cup measuring cup to scoop portions onto the parchment lined baking sheet.

Bake 18-20 minutes at 350 degrees or until browned and toasty looking.  Allow to cool on a wire rack and enjoy.

These freeze really well, just wrap individually and they will keep until ready to eat.  Leave on the counter to defrost or heat in the toaster oven for 5-10 minutes.  It will taste like it just came out of the oven again!  Smiles!

Earned My Badge Brownies (gluten free)

I met my very best friend when I was eight years old and we were in the Brownies (girl scouts) together.  It is funny to me that a friendship that has now spanned 32 years, began in light brown pants, orange turtlenecks and little brown vests with badges.  We were pretty proud of those badges and worked as hard as a second grader could to get them.
That is how I feel about this brownie recipe.
I had been having a really tough time creating my ideal vegan brownie. Some recipes were dry, some oily, some crumbly...I just couldn't get it right.  I was also aiming for gluten free, and I think I need an extra badge for that.
This brownie though, really makes me happy.  It is fudgey and moist, with a slightly nutty flavor from the quinoa in it.  But mostly it is chocolaty.  I love all the y's of this brownie!

Back in Brownies with my B.F.F., there was a song that we sang at the close of every meeting. Remember it girls?

I have something in my pocket
That belongs across my face.
I keep it very close to me,
In a most convenient place.
I bet you'll never guess it
If you guess a long long while,
So I'll take it out and put it on.
It's a great big Brownie smile!


Make a batch of these, share them with a friend and you'll all be smiling.

Earned My Badge Brownies

Preheat oven to 350 degrees.  Line an 11x9 inch baking pan with a piece of parchment paper, letting an inch hang over the pan on each side.

Whisk together in a medium bowl:

1 1/2 cups Bob's Red Mill gluten free all purpose flour

1/2 cup organic cocoa

3/4 cup organic quinoa flakes 

1 teaspoon xantham gum

1 teaspoon baking soda

1 1/2 teaspoon baking powder

3/4 teaspoon kosher salt

1 2/3 cups organic brown sugar

Whisk together in a liquid measuring cup:

2/3 cup organic olive oil

3 tablespoon pure maple syrup

2 teaspoons best quality vanilla

In a small bowl, whisk together and let stand for 5 minutes to thicken:

2 tablespoons ground flaxseed meal

6 tablespoons warm water

Combine the olive oil mixture to the flour mixture.  Stir to combine.  Then add in the flaxseed mixture and continue to stir to form a sticky batter.

Add 1-2 tablespoons of water and continue to stir (I know, your arm gets so tired).

Fold in:

3/4 cup vegan chocolate chips (I used mini)

Scoop batter into prepared baking pan and using a spatula, spread mixture evenly in the pan. I like to sprinkle some extra chips on top too.

Bake at 350 degrees for 22-26 minutes.

Remove from oven and allow brownies to cool in the pan for at least 30 minutes.  Then lift out the entire pan by the parchment paper and place on a wire rack to continue to cool.  Please wait for these to cool all the way through before cutting them in to squares to enjoy.

Also, these freeze awesome!  Wrap them individually and freeze for up to a month.  They taste great cold or you can zap them for 20 seconds for a little melty chocolate goodness.

Brownie Smile!

Chocolate Chocolate Chip Cookies

These cookies are an adaptation from a vegan bakery in NYC called Babycakes.  Erin McKenna makes really awesome stuff and I love this version of her super rich cocoa flavored cookie.
This cookie is certainly vegan but really, the most serious carnivore would never know.  It is chewy and crispy and really delivers that deep chocolate flavor that comes from adding raw cacao to the recipe.
I have mentioned in earlier posts that my family is crazy for chocolate.  They love these chocolate cookies so much, that if I want to have any left over to give to friends or company coming over, I have to make an extra batch and hide them in the back of the freezer.
By the way...they are unbelievable frozen too!

Chocolate Chocolate Chip Cookies

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

Makes about 15 cookies

In a medium bowl, whisk together:

1 cup organic spelt flour

2 tablespoons ground flaxseed meal

1/2 teaspoon baking soda

In a separate medium bowl, whisk together:

1/4 cup organic canola oil

3/4 cup organic sugar

2 tablespoons plus 2 teaspoons unsweetened applesauce

1/4 cup raw cacao

1/2 teaspoon kosher salt

1 tablespoon best quality vanilla

Add the dry ingredients to the wet ingredients and use a spatula to combine gently.  

Fold in:

1/2 cup vegan chocolate chips (I like to use mini by Enjoy Life)

Using a cookie scooper or a tablespoon, place cookie dough about 2 inches apart on the prepared cookie sheet.  Using damp fingers, gently press the cookie dough flat to help it spread into a nice circle. Bake at 350 degrees for 12-16 minutes until the edges look crisp and the tops are dry.

Remove from oven and allow cookies to sit on the sheet for 5-10 minutes and then transfer to a wire rack to cool completely.  Cover in an airtight container if there are any left to cover!  Remember...the freezer is a great place for these guys to hide from cookie monsters.  

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.