Thursday, December 18, 2014

Egg Free Chocolate Candy Cane Cupcakes

I've been playing with my food again.

And apparently the word "simple" doesn't exist in my vocabulary. Here I am trying to simplify things this holiday season and yet when the opportunity presents itself to make cupcakes for our church Christmas party, what do I do? I sign up. (Of course I'm going to sign up so there is something safe for my boy to eat.) But I can't do just cupcake + frosting. Oh no. The creative powers take over and I find myself bumping my cupcake up to the next level. I can't help myself! Seriously! SO ...drumroll please...
I give you Egg Free Chocolate Candy Cane Cupcakes!


With a surprise inside:


Egg Free Chocolate Candy Cane Cupcakes
By Egg Free Bakery

2 cups water
1/3 cup canola oil
1/3 cup unsweetened applesauce
1-1/2 cups granulated sugar
2 tsp Apple cider vinegar
1 tsp vanilla
3 cups all purpose flour
1/3 cup cocoa powder
2 tsp baking soda
1 tsp salt
24 Hersheys candy cane chocolate kisses
2 peppermint candy canes, crushed
1/4 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two muffin tins with paper liners; set aside. In a large bowl, whisk water, oil, applesauce, sugar, vinegar and vanilla together. In another bowl whisk the flour, cocoa powder, baking soda and salt. Add flour mixture to wet ingredients gradually, mixing after each addition. Scoop out batter using a 1/4 cup measuring cup into prepared tins. Unwrap the kisses and place one kiss on the center of each cupcake. (You do not need to push the kiss into the batter, just set it on top and it will sink as it bakes). Bake for 18-20 minutes. Remove from oven and let stand for a few minutes before removing to a wire rack to cool completely. 

Frosting:
1/2 cup butter, room temperature
1/2 cup shortening
3-1/2 cups powdered sugar, sifted
1 tsp vanilla
4 tbsp milk or cream
Pinch of salt

Beat butter and shortening together for a few minutes, scraping down sides as necessary. Add sifted sugar 1 cup at a time, mixing well after each addition. Add salt and vanilla. Add milk 1 tbsp at a time, mixing well after each addition. Increase mixer speed to high and whip until light and fluffy. Pipe onto cooled cupcakes. Immediately sprinkle with crushed candy canes.

For the final touch, melt chocate chips with a tsp or two of shortening in a small bowl in the microwave, stirring frequently. Once melted, use a fork to drizzle the melted choclate over the cupcakes. 

Store cupcakes in the fridge. Remove one hour prior to serving. Yields 22-24 cupcakes

These are mildly peppermint flavored. If a stronger peppermint flavor is desired, add peppermint extract to the frosting, starting with 1/4 tsp and adjust according to taste.

Enjoy!



Sunday, December 7, 2014

Egg free chocolate peppermint kiss cookies

Holiday baking. Do you dread it or look forward to it? For the most part I enjoy it--though I do not enjoy the cleanup afterwards. Who does? I would love to meet the person who likes doing dishes. I will invite them over and they can clean up my messes. ��

I LOVE this time of year! The lights, the smells, being with family and friends, the food (oh the food!) this year I've been trying to simplify things so I can really enjoy this holiday season with my husband and kids. I've got my Christmas shopping done, I'm keeping our activities simple and yes even my holiday baking will be simplified this year. Usually I bake goodies for our neighbors, but this year in the name of sanity-simplicity- I'm going a different route. I had the opportunity to bake for a dinner party we were invited to and converted this tasty cookie recipe egg free. I loved the results! All I did was used applesauce to replace the egg. Worked perfectly! Happy holidays!


Egg free chocolate peppermint kiss cookies

From thenovicechefblog.com, adapted egg free by eggfreebakery

1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup applesauce
1 tsp vanilla 
1-1/2 cups flour
1/4 cup cocoa powder
1/4 tsp salt
1/2 tsp baking soda
Hershey's peppermint candy cane chocolate kiss candies
Granulated sugar, for rolling 

Preheat oven to 375 degrees. In a bowl, beat butter and brown sugar until well combined. Add vanilla and applesauce. Add flour, cocoa powder, salt and baking soda. Mix until well combined. Roll into 1 inch balls, using about a tablespoon of dough per ball. Pour some granulated sugar into a small bowl or plate. Roll each cookie dough ball in the sugar to coat and place on an ungreased baking sheet. Bake 8-10 minutes. Remove from oven and immediately press an unwrapped peppermint kiss into the center of each cookie. Allow to sit for two minutes on the cookie sheet then remove to a wire rack to cool completely. Don't let it sit on the cookie sheet any longer otherwise the kiss will melt. It will melt slightly anyway but not so much that it loses its shape. Likewise you may also find it helpful to pop the chocolate in the freezer while you are preparing the dough. If the kiss does melt more than you would like, no biggie. Just smooth the top a little with the tine of a fork or toothpick. You will have a lil button instead. Cool completely before transferring to an airtight container for storage.

Monday, November 17, 2014

Egg Free Gingerbread Muffins

Just checking in!  There is something about having a new baby that kind of makes you fall on the face of the planet for a little while.  Baby girl is 5 months old!  It really has gone by quickly.  I thought for sure by now I'd be on top of things again-- or not.  But that's ok.  We're keeping busy with 1st grade, ballet, co-op preschool, laundry, laundry and more laundry and trying to sneak in some naps here and there AND keep my sanity.  But I thought I'd check in and leave a recipe.  Gingerbread Muffins!  (Muffin.  Cupcake.  It's kind of the same thing a little bit.  Especially with egg free baking.  Cupcakes have frosting on them.  Muffins are a little less sweet and denser-- but we'll call these muffins and eat them for breakfast. ) My kids especially liked these.

Be sure to follow me on Pinterest if you don't already.  I'm using that a lot more to share recipes and ideas that I find and use. (In fact your feed is probably full of a whole bunch of things I just pinned.  You're welcome)  I'll save blog posts for recipes that I convert egg free.  Hope you enjoy the holidays!


Egg Free Gingerbread Muffins
From Annie's Eats, adapted egg free by Egg Free Bakery

1-1/2 cup all-purpose flour
1-1/2 tsp. baking soda
1/4 tsp. salt
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
4 tbsp. unsalted butter, at room temperature
1/4 cup light brown sugar
2 tbsp unsweetened appplesauce
1/4 cup unsulphured molasses
1/2 cup plus 3 tbsp cold water

For topping:
1/4 cup granulated sugar
1 tsp. ground cinnamon
1-2 tbsp. unsalted butter, melted

Preheat the oven to 350˚ F.  Line muffin pans with paper liners.  In a medium bowl, combine the flour, baking soda, salt and spices.  Whisk to blend.  In another mixing bowl, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, about 2 minutes. Add applesauce. Mix in the molasses. With the mixer on low speed, stir in half of the dry ingredients just until incorporated.  Add in the second half, again mixing just until incorporated.  Mix in the water on medium-low speed, just until evenly mixed and no lumps remain. Divide the batter between the prepared muffin liners, filling each about two-thirds of the way full.  Bake, about 18-20 minutes.  Transfer to a wire rack to cool.

To finish, combine the sugar and cinnamon in a small bowl and whisk until evenly combined.  Dip the top of a muffin in the melted butter, then into the cinnamon-sugar mixture to coat with a thin layer.  Repeat with the remaining muffins.  Serve warm. Yield 10-12 muffins

Wednesday, September 3, 2014

Vegan Waffles

Oh my heart!  School started today.  I have mixed feelings about it.  This year my boy is starting first grade at a different school than last year- and- he is riding the bus.  I was excited and nervous for him, relieved for him to be back in school but also sad because summer is now "over".  He is going to be just fine.  I think I am having a harder time than he is.  He didn't even say goodbye- he just hopped on the bus along with the other kids while I'm running after the bus waving and blowing kisses. I can't wait to hear how his day went when he comes home.

So for the past few weeks I have been absorbed in pinterest looking at fun ideas for breakfast and healthy school lunches. (Now let's be serious here, I'm not the mom who cuts sandwiches into shapes and makes palm trees out of carrots and broccoli)  But I did make a rotation (which looks great on paper)-- but we'll see how well I can stick with it.  :)  I love menu planning so it is fun for me.  It's difficult with an egg and nut etc etc allergy to think of a variety of healthy breakfast ideas

However

Speaking of breakfast, I came across this recipe from Mr. Breakfast.com.  We've made them several times since.  Nicknamed "yellow waffles" by my kids, they are the closest in texture to "real" waffles that I have tasted.  Topped with syrup and butter (I know, I know- no butter if you are eating these because you are a for real vegan-- we just like them because they are eggless), you can hardly tell they don't have eggs or milk.  I already have an egg free waffle recipe on my site, which I think freezes/stores better than these vegan waffles, but I find myself going to these more and more because of how simple the ingredient list is and again for the texture.

Enjoy!

Vegan Waffles
From Mr. Breakfast, slightly adapted by Egg Free Bakery

2 cups flour
1/2 cup wheat flour
4 tbsp sugar
4 tsp baking powder
1/3 cup canola or vegetable oil
1/4 tsp salt
2-1/2 cups water

Preheat waffle iron.  In a bowl combine flours, sugar, salt and baking powder together with a wire whisk.  Create a well in the center of the dry ingredients.  Pour water and oil in the center and give a quick stir, then mix with the dry ingredients just until combined.  Lightly spray preheated waffle iron with cooking spray.  Pour about 1 cup of batter into iron and cook according to manufacturer's directions, cooking 30-60 seconds longer than recommended.  Remove from iron, top with butter and desired toppings and serve IMMEDIATELY.  These are best eaten hot of the press.  Yield 4 waffles.


Tuesday, August 26, 2014

Lemon-Herb Zucchini Fettuccine


August and September I think zucchini.  And if I had a garden I would grow zucchini and if I had a green thumb they would be growing out of my ears and I wouldn't know what to do with all of them.  But I don't have that problem so I graciously help my neighbors with their zucchini overload.  Hey.  I'm just nice like that.  You have too many zucchini?  Sure, I'll take some.  It's the least I can do.  :)

Here's one of my FAVORITE summer dishes that uses up zucchini.


Find the recipe for Lemon-Herb Zucchini Fettuccine at Our Best Bites



Tuesday, August 19, 2014

Egg Free Blackberry Pie Bars

These might look familiar if you've seen my "What to do with Blackberries" post from last year. I found this recipe at wit and vinegar.  I thought they looked so tasty I just had to try them.  It's a genius idea really.  It's a pie, only it a bar form (and I don't know about you but I have a hard time trying to get a pie to look appetizing).  I simply replaced the egg with water.  You could probably use any kind of filling here-- blueberry, cherry, raspberry....


Egg Free Blackberry Pie Bars
From Wit & Vinegar, adapted Egg Free by Egg Free Bakery

1/2 cup granulated sugar
1/2 tsp baking powder
1-1/2 cups all-purpose flour
1/2 cup cold unsalted butter, cut into chunks
1/4 cup cold water
1/8 tsp salt
Zest and juice of one small lemon
1-1/2 cup blackberries
1/4 cup white sugar
2 tsp cornstarch

Preheat oven to 375 degrees.  Grease an 8 x 8 glass baking dish with cooking spray and set aside.  In a large bowl, whisk together sugar, baking powder, flour, salt and lemon zest.  Cut in butter with pastry cutter or 2 butter knifes until it is crumbly. (If you don't have a pastry cutter-- get one.  I went for 8 years with out one and finally bought one.  I think it was less than $10 and it has changed my butter-cutting life) Add water and stir.  The dough will still look like crumbs- like moistened crumbs.  It will not be a "dough".  Don't worry. In another bowl combine lemon juice, cornstarch, and sugar. Add blackberries and toss gently.  Pat half the flour/crust mixture into the pan. Top with blackberries, then sprinkle the rest of the flour/crust mixture over the dough. Bake for 35-40 minutes or until top is golden brown.Let cool completely and put in the fridge for a couple of hours before serving. 


Tuesday, August 12, 2014

Caribean Spiced Pork Chops with Mango Salsa

Ooh. Pretty.  And it tastes as good as it looks.  And it's healthy- which is good for me. And it takes relatively little amount of time.  So it's like a win-win-win-win.  Serve with a side of brown rice and/or veggies.


Pork Chops with Caribbean Rub and Mango Salsa 
From Our Best Bites & Cooking Light October 2011

1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
3/4 tsp sugar
3/4 tsp ground ginger
1/2 tsp salt
1/4 tsp ground allspice
1/8 tsp ground red pepper
4 pork chops
1/2 cup peeled mango, diced
1/2 cup Roma tomato, diced
1/2 cup cilantro, chopped
1 tbsp red wine vinegar
2 tsp extra virgin olive oil

Combine spice in a small bowl.  Rinse pork chops with pork chops and pat dry with paper towel.  Rub pork chops with spice mixture. Heat an outdoor bbq grill.  Grease grill with and Add pork; grill 3 minutes on each side or until a thermometer registers 145° (slightly pink.). Meanwhile, combine mango, tomato, cilantro, red wine vinegar, and olive oil in a small bowl; toss gently.  Serve salsa over pork.  Yield 4 servings.