Monday 26 March 2012

Decadent Brownies - Dairy, Soy and Wheat Free

I can't remember the last time I had brownies but after seeing the recipe for Light Decadent Brownies in Chatelaine's February issue I have wanted to try these.  I of course made a few changes.  Below is my adapted recipe.  The almond extract is by far one of my favourite additions to anything baked.  I have used ground flax seed but this is optional.  This recipe will make about 16 brownies, of course this depends on how big the pieces you cut are.



Ingredients
2 1/2 cups icing sugar
2 cups ground almonds (I used unblanched)
2/3 cup unsweetened cocoa powder
2 tbsp ground flax meal (optional)
4 egg whites
1/4 cup almond milk or other non-dairy milk
1 tsp vanilla extract
1 tsp almond extract or use another tsp of vanilla if you don't have or like almond extract

Directions
1. Preheat oven to 350°F.  Line a brownie pan of 8x8 baking pan with parchment paper, letting it hang over the sides of the pan.  To get the parchment paper to stay in place first spray the pan with cooking spray.
2. Stir the sugar, almonds and cocoa in a large bowl.  Stir in egg whites, non-dairy milk, vanilla and almond extract.  Scrape in to prepared pan and smooth top.
3. Bake for 40 minutes in centre of oven until top of brownie is shiny and crispy, a tooth pick should come out almost clean.  Run a knife around the sides of the pan.  Use parchment to lift brownie out of pan and let cool completely on a wire rack.

I served my brownies sprinkled with raspberries and some icing sugar sprinkled on top.  I love raspberry and dark chocolate but you can use any fruit you enjoy.  If using frozen fruit allow it to thaw and poor the juice over the brownie as well.

You may wish to use the egg yolks to make the banana mug cake.


Sunday 25 March 2012

Vegan Sun Dried Tomato Pesto

One of my favourite pasta dishes in spring is pasta with sun dried tomato pesto and vegetables.  I of course had help from Miki in the kitchen while cooking.

This pesto is quick and easy to make and only takes 3 ingredients.

Ingredients

1 cup fresh basil
1 jar sun dried tomatoes packed in oil
                                                      2 garlic cloves

                                                      Place all ingredients in a food processor and whirl.





 This pesto will keep the in the fridge for one week.  You can use it on a cracker or baguette with non-dairy cream cheese, I like Tofutti and with goat cheese if you are able to eat it.  I like to use the pesto with pasta and sauteed vegetables.

Sun Dried Tomato Pesto Pasta

1 recipe sun dried tomato pesto
2-3 cups of fresh vegetables, chopped (I used spinach, broccoli, and mixed peppers, but you can use any combination of vegetables you enjoy - artichokes and black olives are particularly good with this dish)
1 package of pasta

1. Boil water for pasta.  Cook pasta and set aside.
2. While pasta is cooking sautee the vegetables over medium heat.
3. Add the pesto.
4. Add the drained pasta and serve.

This recipe will serve 4.



Miki, my helper eating some broccoli that fell to the floor


Hazelnut Chocolate Stuffed Chocolate Cupcakes with Chocolate Hazelnut Buttercream Icing

In February we had a chocolate day at work.  I tried to find a way to get as much chocolate in to my cupcakes as I was provided with the perfect excuse to do so.  You won't be able to see the chocolate stuffing in the bake cupcakes unless you look closely but you will be able to taste it.  If you love chocolate these are sure to become one of your favourites.  This recipe will make 12 cupcakes but you can double it if you wish.


Ingredients

Hazelnut Chocolate Stuffing

1 cup dairy free chocolate chips
1/3 cup chocolate almond milk, or other non dairy milk.  Regular non-dairy milk can be used as well
1 tbsp unsalted margarine, I used Earth Balance
1 tbsp Hazelnut Liqueur, I used Frangelico

In a small saucepan combine the chocolate, chocolate milk and dairy free margarine.  Stir over low heat until chocolate is melted, stir in the Hazelnut liqueur.  Transfer to a small bowl and let cool for 15 minutes.  Cover and freeze for about an hour, or until it has a fudge-like consistency.  Divide the chocolate filling into 12 equal portions and roll into balls.  Place in freezer and leave in freezer until ready to use.

Chocolate Cupcakes

If you wish to make this recipe vegan, please see my previous post for chocolate cupcakes and use that recipe.

1 cup all-purpose unbleached flour
2 tbsp cocoa powder
1/4 tsp salt
3/4 cup granulated sugar
1/4 cup non-dairy margarine, I use Earth Balance, at room temperature
1 egg
1/2 tsp vanilla extract
1/2 tsp almond extract (optional)
1/2 cup chocolate almond milk
1/2 tsp vinegar

Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners. 

In a small bowl mix flour, cocoa powder, and salt. Set aside. 

In the bowl of an electric mixer beat margarine and sugar on medium for 2-3 minutes, until light in color and well combined. Beat in egg, vanilla and almond extracts. Alternately add flour mixture and non-dairy milk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar. Stir into batter. 

Divide half the batter among prepared cups. Place a ball of chocolate into center of each cup. Top evenly with remaining batter. 

Bake 15-17 minutes, or until tops spring back when lightly touched. Let cool completely before frosting.

Chocolate Hazelnut Buttercream Icing

1/2 cup non-dairy margarine, I use Earth Balance
1/2 cup non-hydrogenated margarine, I recommend Earth Balance
4 cups of powdered sugar
1/4 cup cocoa power
1/2 cup of chocolate non-dairy milk, other non-dairy milk or water
1.5 tsp vanilla extract
3 tsp Hazelnut liqueur

Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add the cocoa, vanilla, milk and hazelnut liqueur and beat for another 2 minutes.  You may need to add more sugar, about 1/2 cup, if the icing is not thick enough.
This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.

I recommend giving these cupcakes extra time to cool before eating them, unless you don't mind them being a bit messy.

Dairy Free Vanilla Coconut Creme Brulee

I absolutely love Creme Brulee, but a dairy allergy poses a definite problem in being able to eat it.  The last time I was foolish enough to try a real dairy Creme Brulee, I had to rush home for more Benadryl and spent the night with a sore stomach and hives, although at times I think it may have been worth it.  Experiences like these are why I was so happy to successfully make this dessert without dairy.



Ingredients
1 can coconut milk
This was before I broiled the creme brulee
4 egg yolks
1/2 cup sugar and 2 tbsp
2 tsp vanilla extract
2 vanilla beans

Directions
1. Remove the vanilla seeds from the vanilla beans and set aside.
2. Preheat over to 325°F.
3. Over a double boiler, stir 4 egg yolks and 1/2 cup of sugar until the mixture becomes a light colour and has a gooey texture.  Ensure it is not crystalline anymore.  Add in the coconut milk, vanilla extract and vanilla seeds and stir.
4. Pour into 4 ramekins that are sitting in 1/2" hot water bath.  Cook in oven for about 50-60 minutes, or until set.  Cool and then place in refrigerator overnight.  When ready to serve, spring with the remaining 2 tbsp of sugar and torch.  If you do not have a creme brulee torch you can sprinkle the sugar and broil in your oven.  You will need to refrigerate for one hour after use the broiler or they will be runny.

Serves 4

Dairy Free Mint Chocolate Chip Ice Cream

Ice cream is likely one of the things I miss the most not being able to eat dairy.  Mint chocolate chip was always one of my favourites.  I had a hard time finding a recipe I wanted to try to make this but with experimentation in the kitchen this is what I came up with.  It was a hit among all who tried it.




Ingredients
2 cans of coconut milk (the cans I used were 398ml each)
3/4 granulated sugar
1/2 tsp salt
1 tsp vanilla extract
3 tsp peppermint or mint extract
5 - 8 drops of green food colouring, you may use more or less depending on the desired colour
1 cup chocolate chips, you can off course add more if you wish

1. In a saucepan, combine coconut milk, sugar and salt.  Bring to a low boil over medium heat, stirring until the sugar dissolves.  Turn off heat and add the extracts and food colouring.  You may adjust the amount of peppermint extract to taste.
2. Pour into a bowl and refrigerate for 2 to 3 hours, or until very cold.  For faster chilling, place over a bowl of ice water and stir frequently/
3. Transfer to an ice cream maker and freeze according to manufacturer's directions.  Add the chocolate chips according to manufacturer's directions, this will occur once the ice cream is frozen.  If you do not have an ice cream maker you can freeze the ice cream in a metal container until firm, stirring 4 to 5 times during the freezing process.

This ice cream will keep for about one month in the freezer.  As with other non-dairy ice creams you will need to let it sit on the counter for about 15 minutes before you can scoop it.

Saturday 24 March 2012

Strawberry Cupcakes with Lemon Buttercream Frosting - Vegan

I made these at the same time I made the Raspberry Lemon Cupcakes as I could not decide which cupcakes to make that night.



Strawberry Cupcakes - Makes 12

Ingredients

1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
1 1/4 cup all purpose unbleached flour
2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla
1/2 tsp almond extract, you can also use vanilla extract
1 cup strawberries
Directions
1.  Preheat oven to 350°F and line a muffin pan with muffin liners.
2. Whisk together the milk and vinegar and set aside to curdle (this will take a few minutes).  Add the sugar, oil, vanilla and almond extracts and beat until foamy.
3. In a food processor or blender puree the strawberries.  If using a blender you may need to add some liquid, to do so add about 1/4 cup of the wet ingredients.
4. In a separate bowl mix together the flour, baking soda, baking powder and salt.  Add to the wet ingredients and stir until no large lumps remain.
5. Add the pureed strawberries to the cupcake batter and stir.
7. Pour into liners, filling three-quarters of the way.  Bake for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.  Transfer to a cooling rack and let cool completely.  If you don't have a cooling rack you can transfer them to a plate to cool. 

Lemon Buttercream Frosting
1/2 cup non-hydrogenated shortening, I recommend Earth Balance
1/2 cup non-hydrogenated margarine, I recommend Earth Balance
4 cups confectioners' sugar (icing sugar)
1 1/2 tsp vanilla extract
1 tbsp almond or soy milk
1 lemon - zest and juice
a few drops of yellow food colouring, if desired.
Directions
Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add the vanilla, milk, lemon zest and lemon juice and beat for another 2 minutes.  You may need to add more sugar, about 1/2 cup, if the icing is not thick enough.
This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.  If using food colouring add a few drops and stir, you may wish to use more or less depending on the desired colour.
I piped my icing to look like a flower, there are many videos on YouTube to help you do this if desired.


Raspberry Lemon Cupcakes with Raspberry Filling and Lemon Butter Cream Icing - Vegan

I was asked to make yellow cupcakes for work and this is one of the recipes I came up with.  If you keep your lemons in the fridge, microwave for 30 seconds before using, they will be much easier to juice.


Raspberry Lemon Cupcakes - Makes 12 cupcakes

1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
1 1/4 cup all purpose unbleached flour
2 tsp cornstarch
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla
1/2 tsp almond extract, you can also use vanilla extract
2  1/2 cup raspberries
1 lemon


Directions
1.  Preheat oven to 350°F and line a muffin pan with muffin liners.
2. Whisk together the milk and vinegar and set aside to curdle (this will take a few minutes).  Add the sugar, oil, vanilla and almond extracts and beat until foamy.
3. Zest the lemon and add to the wet ingredients.
4. Juice the lemon and add to wet ingredients
5. In a separate bowl mix together the flour, baking soda, baking powder and salt.  Add to the wet ingredients and stir until no large lumps remain.
6. Stir in 1 cup of the raspberries
7. Pour into liners, filling three-quarters of the way.  Bake for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.  
8. While the cupcakes are baking prepare the raspberry filling.  In a food processor or blender puree 1 1/2 cup of raspberries.  Set aside.
9. Place raspberry puree in a piping bag with Wilton tip 230 or other long narrow tip.  When cupcakes are done baking insert tip to centre and release some of the puree into each cupcake.  If some of the puree shows on the cupcake do not worry, the icing will hide this.
If you do not have the necessary tip let the cupcakes cool completely and then hollow out a small part in the centre and spoon in some puree, then replace the hollowed out cake on top.

Lemon Buttercream Frosting

1/2 cup non-hydrogenated shortening, I recommend Earth Balance
1/2 cup non-hydrogenated margarine, I recommend Earth Balance
4 cups confectioners' sugar (icing sugar)
1 1/2 tsp vanilla extract
1 tbsp almond or soy milk
1 lemon - zest and juice
a few drops of yellow food colouring, if yellow colour desired

Directions
Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add the vanilla, milk, lemon zest and lemon juice and beat for another 2 minutes.  You may need to add more sugar, about 1/2 cup, if the icing is not thick enough.
This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.  Stir in food colouring if using.

I piped my icing to look like a flower, there are many videos on YouTube to help you do this if desired.


Vegan Chocolate Cupcakes with Irish Whiskey Buttercream

I made these cupcakes to celebrate St. Patrick's day and brought them to my office for a treat for my coworkers, they were gone very quickly and everyone thoroughly enjoyed them.  The cake recipe and icing recipe are both adapted from Vegan Cupcakes Take Over the World.  This is a wonderful vegan cupcake recipe book, I highly recommend it.


Ingredients

Chocolate Cupcakes - Makes 12 cupcakes

1 cup almond milk (or soy milk)
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla
1/2 tsp almond extract, you can also use vanilla extract
1 cup all purpose unbleached flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

Directions
1.  Preheat oven to 350°F and line a muffin pan with muffin liners.
2. Whisk together the milk and vinegar and set aside to curdle (this will take a few minutes).  Add the sugar, oil, vanilla and almond extracts and beat until foamy.
3. In a separate bowl mix together the flour, cocoa powder, baking soda, baking powder and salt.  In two batches add to the wet ingredients and stir until no large lumps remain.
4. Pour into liners, filling three-quarters of the way.  Bake for 18 to 20 minutes, until a toothpick inserted into the centre comes out clean.  Transfer to a cooling rack and let cool completely.  If you don't have a cooling rack you can transfer them to a plate to cool.

Whiskey Butter Cream Icing

If you are going to be spreading the icing instead of piping it, you can halve the recipe.

1/2 cup non-hydrogenated shortening, I recommend Earth Balance
1/2 cup non-hydrogenated margarine, I recommend Earth Balance
4 cups confectioners' sugar (icing sugar)
1 1/2 tsp vanilla extract
1 tbsp almond or soy milk
2 tbsp Irish Whiskey (I didn't have any and used regular Whiskey, you will be fine if you do the same)

Directions
Beat the shortening and margarine together until well combined and fluffy.  Add the sugar and beat for about 3 minutes.  Add the vanilla, milk and whiskey and beat for another 2 minutes.  You may need to add more sugar, about 1/2 cup, if the icing is not thick enough.
This will be much easier to make with a stand mixer but can also be done with a hand held mixer if you are patient.

Caramel

1 cup packed brown sugar
1/4 cup margarine, again I recommend Earth Balance
4 tsp almond, soy or rice milk

In a small saucepan, heat the brown sugar, margarine and milk over medium heat, stirring frequently.  Once the mixture comes together, increase the heat to medium high and let cook for 1-2 minutes, until it begins to bowl and the bubbles move into the centre of the caramel.  Remove from heat.  The caramel will be easier to drizzle on the cupcakes when warm.

To assemble

Pipe the icing onto the cupcakes and dust with cocoa powder.  Drizzle the caramel over the cupcakes using a fork of a squeeze tube.

Friday 23 March 2012

Banana Mug Cake

I have been seeing mug cakes everywhere and finally found the time to try making some tonight.  I made two batches of the recipe in two individual mugs.  I baked them in the microwave at the same time and it did not alter the baking time at all.





Banana Mug Cake

Yields 1 large mug cake

Ingredients:
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 tsp baking powder
1/8 tsp cinnamon
pinch of salt
1/2 overripe banana, mashed very well (about a quarter cup) - I used a banana that had previously been frozen
1 tbsp vegetable oil
1 tbsp applesauce
1 tbsp almond milk (or your favourite non-dairy milk)
1 large egg yolk
1/4 tsp vanilla extract
1 recipe icing sugar glaze
1 tbsp chopped pecans or walnuts, optional

Directions:

In a mug whisk together flour, sugar, baking powder, cinnamon and salt.  Add in banana, vegetable oil, applesauce, almond milk, egg yolk and vanilla.  Stir mixture, ensure it is well blended and you've mixed the flour at the bottom of the mug.  Microwave on high power for 2 1/2 to 3 minutes.  While cake is baking prepare the glaze.

Icing Sugar Glaze

1 cup icing sugar
1 tbsp almond milk (or favourite non dairy milk)
1/2 tsp vanilla

Stir all ingredients in a measuring cup.  If you desire a thicker consistency you may require more sugar, for a less thick consistency add more milk.  When cake is done pour over cake and add walnuts or pecans if desired.

Recipe adapted from Cooking Classy.