Baked Doughnuts with Sprinkles

baked doughnuts with sprinkles

baked doughnuts with sprinkles

In the past I have made several failed attempts at baked doughnuts. I was certain the fault was with me or the fact that I was at high altitude. The doughnuts had dense textures and were better suited as doorstops. Frustrated, I gave up. But recently I found a new recipe and bravely decided to try again. Am I glad I did. I got perfect, beautiful, and tasty doughnuts.

The recipe I used was already vegan, so all I had to do was make minor high altitude changes. I added almond milk and then baked them a little longer. That was all that was needed for my success. They are delicious plain, but I had leftover ganache in my freezer that I melted to dip my doughnuts in. You can drizzle melted chocolate on these treats, or decorate them with buttercream and a few sprinkles. The beauty of doughnuts is that they can be topped with a multitude of tasty things that you probably already have in your fridge or cupboard.

Baked Doughnuts with Sprinkles adapted from Baked Vegan Donuts

1.5 cups all purpose flour
3/4 cup lightly ground organic granulated sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 cup + 1 TBS non-dairy milk
1 tsp vanilla extract
2 TBS unsweetened applesauce
5 TBS vegan butter, melted
For the topping: melted vegan ganache, vegan sprinkles

Preheat oven to 350F. Spray two non-stick doughnut trays with cooking spray. Set aside. Sift flour, sugar, baking powder, salt, cinnamon, and nutmeg into a medium bowl. Whisk to combine. Add non-dairy milk, vanilla, applesauce, and melted vegan butter. Whisk together, removing any large lumps.

Place batter into a piping bag or ziplock bag with the corner cut off. Pipe evenly into doughnut wells. Bake for 16-17 minutes until lightly browned on top. Remove from oven and let cool for a few minutes on a wire rack. Then tip doughnuts from pan and place on a wire rack until completely cooled.

Place a wire rack over a piece of waxed paper. Dip doughnuts into melted ganache, then put on wire rack. Shower tops of doughnuts with sprinkles, then set aside for the topping to set. While waiting, you can snack on the chocolate and sprinkles that have fallen onto the waxed paper.

Until next time, happy baking!

Ice Cream Musings on a Snowy Day

plant based frozen treats

plant-based frozen treats

It is snowing outside today, so I am dreaming … dreaming of a warm summer day where I am eating ice cream. The day is hot enough that the melting ice cream drips down my chin. The cool ice cream refreshes and quenches my parched mouth. I also dream of the flavors of drool-worthy nondairy ice creams.

To discover some of the newest plant-based ice cream options, I examine the article “5 creative plant-based frozen treats” written by the New Hope Network Staff. It has me looking forward to warmer days when I can indulge in sweets from the freezer. The author describes these “palate pleasers to try the next time you’re craving a delectable dessert.

Frill: Promoted as healthy ice cream, these frozen desserts are made from whole fruits, vegetables and other ingredients, and packed with 8-9 grams of soluble fiber per serving. More than just a frozen treat (it’s sweetened with dates!), the product is also a versatile ingredient for smoothies, sauces or even cocktails.” Enjoy tempting flavors, such as Bursting Berries and Intense Chocolate.

“Cado: The superfood properties of avocados are yours for the taking with these creamy, non-dairy frozen pints, which are made from both pureed organic avocado and avocado oil for a true, plant-based sweet indulgence that is good for body and soul. Four new flavors launched earlier this year (Vanilla Bean, Java Chip, Cherry Amaretto and Salted Caramel), making a total of seven new ways to eat avocado.

Oatly: This oat milk stalwart has once again demonstrated how the power of oats can be harnessed into a plant-based, non-GMO and nut-free product line, this time in the form of an oatmilk-based frozen dessert. Made using highly refined coconut oil and packaged in a 100% recyclable paper carton sourced from sustainable forests, this nondairy ice cream comes in seven crowd-pleasing flavors: Vanilla, Chocolate, Strawberry, Coffee, Mint Chip, Chocolate Chip and classic Oat.

Daiya: Daiya, a longstanding champion of plant-based living, has released a new line of dessert bars that mark its first foray into the nondairy ice cream category. Made with coconut cream, tapioca syrup and fair-trade cocoa butter and powder, among other ingredients, the bars also have an added boost of fava bean protein. And with flavors such as Chocolate Fudge Crunch, Classic Vanilla Bean, Salted Caramel Swirl and Espresso Coffee, these desserts are truly indulge-worthy.”

Coolhaus nondairy ice cream

Coolhaus nondairy ice cream

Coolhaus: “Launched a line of dairy-free pints this year that are unique in that their first two ingredients are non-GMO yellow peas and organic whole grain brown rice. These plant-based pints come in six inventive flavors (Salted Caramel Crunch, Dirty Mint Chip, Cookie Dough Lyfe, Chocolate Campfire S’Mores, Peanut Butter Fudge Chip, Chocolate Sandwich Cookie Crumb and Mocha Marcona Almond Fudge).”

This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people. Images courtesy of New Hope Network. #NewHopeInfluencer #DecadentVegan

Valentine’s Day Trifle

Valentine Day Trifle

Valentine Day Trifle

You have probably already realized that Valentine’s Day is in a few days. You may want to make a grand dessert for the occasion, but it could require planning ahead. So, today I offer you the idea of making a trifle, with shortcuts for a quicker reward.

If you are new to the world of a dessert trifle, here is the definition from Merriam Webster, “A dessert typically consisting of plain or sponge cake often soaked with wine or spirits … and topped with layers of preserves, custard, and cream.” This English treat, fit for a King, has many components and can take a few days to make. But, if you are okay with straying away from a traditional format, you can still come up with a winning dessert.

The base of this treat is usually a white cake however, any sturdy cake will do. You can easily use my Strawberry Tea Bread, as you will break it up into chunks before placing it on the bottom of your trifle bowl. Also, this layer is often doused with wine, but I prefer to see this as optional. I think that the tasty bread will offer plenty of flavor without adding alcoholic spirits.

After that you will need something custardy. You can choose any custard, but chocolate mousse is what I pick for my chocoholic family. A good option is the mousse from my Chocolate Mousse Pie with Cookie Crust and Raspberry Coulis; you will not need to make the crust from this recipe.

Next up is a layer of fruit. There are many selections that can be chosen from this category. Try jam, roasted fruit, or fresh berries (fresh strawberries would nicely complement the tea bread.) Here again is the option to add alcohol, if you desire. You can also use the Raspberry Coulis from the post mentioned above.

Traditionally the next item would be a creamy sauce, but I like to simplify this. Ice cream is fun to add, as long as it’s spooned in at the end and the dish is served immediately. The great part about using ice cream is that there are so many flavors to choose from. That, and the fact that you can grab a pint out of your freezer without worrying about making something else for this layered goody.

The final piece of the trifle puzzle is a garnish for the top. It can be anything, but if your last layer was ice cream then an apropos choice is something that could be included in an ice cream sundae. For my dessert I chose a sprinkling of my Lavender Granola. After that I spattered melted chocolate on it, à la artist Jackson Pollock. I think it adds a bit of whimsy. It also adds a taste of chocolate to a dessert that some people (like my husband) would consider lacking in chocolate immersion. But, I suppose, you can make every layer a chocolate version and bowl over your chocolate-loving sweetheart.

Until next time, happy baking!

Peppermint Chocolate Holiday Cupcakes

Peppermint Chocolate Holiday Cupcakes

Peppermint Chocolate Holiday Cupcakes

Holiday dessert flavors to me will always be chocolate and peppermint, perhaps because I love candy canes and believe all desserts should have chocolate. Hot chocolate benefits from a bit of peppermint syrup, and a peppermint-filled chocolate bar is always welcome in my house. So, to get my go-to chocolate cupcake into the holiday spirit, I filled and topped them with peppermint.

To my veganized, high-altitude chocolate cupcake recipe, I had to inject some peppermint flair. I added peppermint extract to the frosting, which I then piped into the cupcake with a round tip and swirled on top with a star tip. To make things even more festive, I crushed a bit of candy cane and added the bits to the frosted cupcake. Happy holidays, and happy eating!

Peppermint Chocolate Holiday Cupcakes

cupcakes
1/2 cup almond milk
1/2 cup chocolate almond milk
1 tsp apple cider vinegar
3/4 cup organic sugar
1/3 cup canola oil
3/4 tsp vanilla extract
1 cup + 1 TBS all-purpose flour
1/3 cup cocoa powder
generous 1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

frosting
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups organic powdered sugar, sifted if clumpy
1/4 tsp vanilla extract
1/2 tsp peppermint extract
1/4 cup almond milk

decoration
crushed candy cane bits

For the Cupcakes: Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk together the milks and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla to the milk mixture and beat until foamy.

In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat just until no large lumps remain. Pour evenly into the liners, filling three-quarters of the way. Bake 18-19 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and cool completely.

For the Frosting: Beat the shortening and margarine together until well combined and fluffy. Add the powdered sugar and beat for 3 more minutes. Add the extracts and milk and beat for another 5-7 minutes until fluffy. Frost each cupcake and place crushed candy cane bits on top.

Until next time, happy baking!

Party Dips: Butternut Squash and Dessert Hummus

dessert hummus and butternut squash dips

dessert hummus and butternut squash dips

The holidays are near and people will soon gather to share a meal. Dinner is the star, but having something to nibble on before and after is important to maintaining a jovial atmosphere. A tasty dip or two makes a great snack, especially if there are savory and sweet choices. With that in mind I located a squash dip to serve as an appetizer, and a dessert hummus with chocolate.

The great thing about dips is the lack of high altitude challenges, so these dishes merely needed a bit of veganizing or a personal touch. The Butternut Squash Dip appetizer is a recipe by Carsen Snyder for New Hope Network. My changes altered it from vegetarian to vegan. With the Superfood Dessert Hummus I put my spin on it by using extra peanut butter, because chocolate loves peanut butter, and adding lucuma powder (a superfood, like cacao) for a smoothness and depth of flavor. Whether you offer these spreads before or after a big meal, they will be a big hit.

Butternut Squash Dip adapted from the article “New Ways with Winter Squash”

1 large butternut squash (about 4 pounds), halved and seeded (or pumpkin)
1 TBS olive oil
1 1/4 tsp salt, divided
2 large cloves garlic, minced
1/3 cup tahini
1 cup plain, unsweetened non-dairy yogurt
1 TBS apple cider vinegar
1 tsp paprika
1 tsp allspice

Preheat oven to 400 F. Cut squash in half lengthwise, and scoop out seeds. Drizzle olive oil and ¼ teaspoon salt over cut side of squash halves. Place squash, cut side down, on a parchment-lined baking sheet. Cover squash loosely with foil, and bake for 1 hour. Once cooked, remove foil and let squash cool slightly.

Scoop flesh from cooked squash halves into a food processor. Add garlic, tahini, yogurt, vinegar, paprika, allspice and remaining 1 teaspoon salt; blend until creamy. Pause to push sides down if necessary. Scoop dip into a serving bowl, and chill for 1 hour or overnight.

Serve with dippers, such as veggies and crackers. Makes 5 ½ cups.

Superfood Dessert Hummus adapted from Chocolate Chickpea Spread
1 15-ounce can chickpeas
2 TBS creamy peanut butter
3 TBS olive oil
1/2 cup Navitas Organics cacao powder
1/2 cup Navitas Organics coconut palm sugar
1.5 tsp Navitas Organics lucuma powder
1 tsp instant coffee powder
1 tsp vanilla extract
1/2 tsp salt
3 – 4 TBS water

Put all but the water into a food processor and puree, scraping down the sides as needed. With the motor running, slowly drizzle in the water until the desired consistency is reached. Serve with dried or fresh fruit.

Until next time, happy non-baking and Happy Holidays!

A portion of this post was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.

Chocolate Chocolate Chip Zucchini Muffins

large zucchini next to zucchini muffins

chocolate chocolate chip zucchini muffins

The giant zucchini from my local farm showed up right when my favorite food tester requested a snack he could grab for breakfast. Add to that the fact that everything is better with chocolate, and I needed treats for a neighborhood Labor Day party, and the Chocolate Chip Zucchini Muffin was born.

I started with a bread recipe that I scaled for muffins. To make the recipe vegan I omitted the eggs, as they aren’t necessary for muffins, and I made buttermilk from non-dairy milk and apple cider vinegar. For high altitude, I used a bit more liquid and I reduced the baking powder. Combine all that with a huge zucchini, or several smaller ones, and you have a delicious dessert for a crowd.

Chocolate Chocolate Chip Zucchini Muffins inspired by Craftsy’s Easy Chocolate Zucchini Bread

1 cup + 2 TBS non-dairy milk
1 tsp apple cider vinegar
2 cups all purpose flour
1/2 cup cocoa powder (not dutch process)
1 cup organic sugar
1/3 cup organic brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup canola oil
1 tsp vanilla extract
1 1/2 cups shredded zucchini
3/4 cup mini chocolate chips

Preheat oven to 350F. Place 15 liners in two muffin tins. Put non-dairy milk in a small bowl and whisk in apple cider vinegar. Set aside to curdle.

In a large bowl, sift together flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, and salt. Add oil and vanilla to the curdled milk and whisk together until well combined. Add wet ingredients to dry ingredients and stir until only a few streaks of dry ingredients remain. Fold in zucchini and chocolate chips, and stir until batter is uniform.

Fill muffin cups 2/3 full with batter. Bake 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean and the top springs back when lightly pressed. Let tins cool on a wire rack. Makes 18 muffins.

Until next time, happy baking!

Fruit and Seed Granola with White Chocolate Bits

Fruit and Seed Granola with White Chocolate Bits

Fruit and Seed Granola with White Chocolate Bits

This post started out with me making dark chocolate. It was from a recipe that took homemade chocolate and crumbled it into fruity granola for a trail mix. Well, that disaster turned into something resembling chocolate leather. Also, upon analyzing the recipe further, I decided I didn’t like the ratios of the ingredients. So after another recipe search, I decided I might as well make my own granola. That had to be much easier than making chocolate. With more hunting I found a promising recipe for white chocolate. Those two put together made this creation – Fruit and Seed Granola with White Chocolate Bits.

Both of the recipes were vegan and did not require high altitude adjustments, so that simplified things. The granola was part of a smoothie bowl, but I made just the granola. Then I modified it by reducing the amount of pumpkin seeds so I could add some hemp seeds. You can use any seeds here, and even any dried fruit. Pick your favorite fruit or seed – the possibilities are endless. The white chocolate was originally the base of a rice crispy bar, but I made the chocolate by itself and put it in smaller molds.

Fruit and Seed Granola with White Chocolate Bits adapted from recipes on Go Dairy Free

for the White Chocolate
1 ounce (scant 1/4 cup) raw, unsalted cashews
1/4 cup + 1/2 TBS powdered sugar
Pinch fine sea salt
2 ounces Navitas Organics cacao butter
1/4 tsp + 1/8 tsp vanilla bean paste

for the Granola
1/2 cup pure maple syrup
1/4 cup olive oil
1 tsp vanilla extract
3 cups old fashioned rolled oats
1 cup sliced almonds
1/4 cup raw pumpkin seeds
3 TBS hemp seeds
1/2 tsp sea salt
1/2 tsp cinnamon powder
1 cup dried tart cherries, roughly chopped

To make the white chocolate, place cashews, sugar, and salt in a mini food processor and process into a fine powder (about 30 seconds). Place cacao butter in a double boiler and whisk until just melted. Whisk vanilla bean paste into the melted cacao butter. Remove from heat and whisk in the cashew-sugar mixture until smooth.

Place a mold on a small tray and pour the mixture into it. Place mold in the refrigerator for 1 to 2 hours to set up. When solid, remove the white chocolate from the mold and break or cut into small bits. Set aside.

To make the granola, preheat the oven to 325F and line a baking sheet with parchment paper. In a bowl, whisk together maple syrup, olive oil, and vanilla. In a separate bowl, stir together oats, almonds, pumpkin seeds, hemp seeds, salt, and cinnamon. Add wet mixture to dry mixture and stir to evenly coat.

Spread granola onto prepared baking sheet in an even layer. Bake for 45 minutes, or until golden brown, stirring every 15 minutes. Watch carefully in last 15 minutes as it may burn. Let granola cool completely. Stir in dried cherries and bits of white chocolate. Store in an airtight container at room temperature.

Until next time, happy baking!

Rocky Road Maple Bars

rocky road maple bars

rocky road maple bars

Are you searching for a decadent treat to take to a summer party? Look no further. Fellow party guests will crowd around when their taste buds get a hint of these sweet and rich bars. The combination of chocolate, peanuts, and marshmallows will be a delight, but it’s the explosion of maple that is the surprise. Never having used maple flavoring before I was intrigued enough to try out these bars. I was glad I did and you will be, too.

The recipe I found was already vegan and it required no baking adjustments. So, the changes I made were more about techniques and flavors. The biggest adjustment was adding marshmallows to give the bars a rocky road profile. I had large ones in my cupboard that required the sticky task of cutting them up. If you have minis it will be much easier.

Rocky Road Maple Bars adapted from Chocolate Peanut Maple Bars

2 12-ounce packages vegan chocolate chips
2 cups creamy peanut butter
1.75 cups no-salt, dry-roasted peanuts
3 TBS dry vegan vanilla pudding mix
1 cup vegan margarine
1/2 cup unsweetened almond milk
3.5 cups organic powdered sugar
1 tsp maple flavoring
8 large vegan marshmallows

Melt chocolate chips and peanut butter in a pot set on medium-low heat, stirring to combine. Take the pot off of the heat and stir in peanuts. In a 9 x 13” parchment-lined pan, spread half the chocolate mixture. Place the pan in the refrigerator to cool and set.

In a pot over medium-low heat, combine pudding mix and margarine. When melted together, lower heat slightly and stir in milk. Bring to a boil and let boil for 1 minute. Transfer pudding mixture to the bowl of a stand mixer. Stir in powdered sugar and maple flavoring, and whip until smooth.

Remove pan from refrigerator and spread pudding mixture onto cooled chocolate layer. Place pot with remaining chocolate mixture over low heat. Cut each marshmallow into six pieces and stir into warmed chocolate mixture. Spread rocky road mixture evenly over pudding mixture. Chill in refrigerator for several hours or overnight. Remove bars from pan with parchment paper flaps, place on a cutting board, and cut into squares.

Until next time, happy non-baking!

Caramel Brownies

Caramel Brownies

Caramel Brownies

Since I moved to high altitude, I have had a love-hate relationship with brownies. I love to eat them, but I hate to bake them because vegan brownies up higher are difficult to get right. I decided to take a different approach to succeeding at this task. Generally, I had been looking at non-vegan, low altitude recipes and then making a few guesses at how to adjust them. This time I looked at a non-traditional vegan blondie recipe, and when I made my changes it worked. No soggy center and lack of any evidence that they had risen! Now I can go back to loving brownies.

First off, to get them from a blondie to a brownie I added cacao powder. I also added chocolate chips because you can never get too much chocolate. I deleted the almonds to help the chocolate and caramel tastes come to the forefront. Then, for altitude, I added liquids. I also added baking powder which is unusual at altitude, but it helped the wetter brownies to rise.

Caramel Brownies inspired by Caramel-Almond Blondies

3.5 TBS warm water
1/2 tsp Navitas Organics chia seeds
6 TBS almond butter
1/4 cup organic light brown sugar, lightly packed
1.5 TBS agave nectar
1.5 tsp almond milk
2.5 tsp vanilla extract
1/2 cup all purpose flour
1/4 cup Navitas Organics cacao powder
2 tsp Navitas Organics maca powder
1/8 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1-2 TBS vegan chocolate chips

Preheat oven to 350F. Line an 8 x 4 x 2” loaf pan with two pieces of parchment paper, overlapping the pieces to create a sling that hangs over the sides of the pan slightly. Put 1.5 TBS water in a small bowl with the chia seeds and stir to combine. Set aside for 15 minutes to thicken.

Add the remaining 2 TBS water to a large bowl along with the almond butter, brown sugar, agave nectar, milk, and vanilla extract. Add in the chia gel. Stir until the mixture is well combined. In a medium bowl, sift the flour, cacao powder, maca powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix well.

Navitas Organics maca, chia, cacao

Navitas Organics maca, chia, cacao

Transfer the batter to the loaf pan and push it out to the edges. Bake for 18-20 minutes, or until the top feels dry. Take the pan out of the oven and scatter the chocolate chips over the hot brownies. When slightly melted, run a fork through the chocolate to spread it over the top. Let them cool in the pan for 15 minutes, then use the paper sling to remove to a wire rack to cool. Cut into 6 pieces when fully cooled.

Until next time, happy baking!

Peanut Butter and Jelly Fudge

Peanut Butter and Jelly Fudge

Peanut Butter and Jelly Fudge

A few years ago I attended a workshop on chocolate making. It was interesting to learn how to create chocolate from scratch and the technique for making it snap when breaking it up into pieces. As much fun as the class was, that process is a bit time consuming and you have to be diligent while your creation is on the stove. More recently I have discovered healthier fudge recipes that are less demanding and produce treats that have less impact on blood sugar balance.

Because the recipe I modified was vegan and did not need baking, it required no adjustments for those. Instead, I decided to change up the recipe and create a classic peanut butter and jelly combo. You can use any nut butter and jelly you prefer, but the texture may change. I added extra (yummy smelling) Navitas Organic cacao butter to help thicken up my fudge,

Peanut Butter and Jelly Fudge adapted from Double Chocolate Salted Freezer Fudge

3/4 cup peanut butter
1/4 cup seedless raspberry preserves
1/2 cup + 1 TBS Navitas Organics cacao butter
1/4 cup Navitas Organics cacao powder
1/4 cup maple syrup
1/4 tsp sea salt

Prepare a mini muffin tin with small paper liners. In a medium pan over medium-low heat, combine all ingredients. Stir until ingredients are well mixed and smooth, working to incorporate any lumps. Spoon into the lined muffin tin and place tin in the refrigerator for 30 minutes. Let candies sit at room temperature for 5 minutes before serving. Store in the refrigerator.

fudge ingredients with Navitas Organics

fudge ingredients with Navitas Organics

Note: When making chocolate, choose a food-grade cocoa butter such as Navitas Organics cacao butter. Some products are used for making toiletries and may not be pure cocoa butter.

Until next time, happy non-baking!