With a scorcher of a weekend imminent, it’s time to turn off the oven (no baking??) and bring out the blender. Thoughts of blended beverages has my imagination conjuring up frosty glasses filled with cool drinks. But then, an old memory surfaces.
When I was a child my family visited Hadley Fruit Orchards in California. I remember ogling seemingly endless displays of dried fruit and fresh nuts. And beyond these tempting shelves was a cafe where they scooped up their (in)famous date shake.
Fortunately Hadley’s website has a post for this date-sweetened concoction so I don’t have to leave the recipe up to my sketchy memory (I did say it was when I was young). The recipe is good, but to make it my own I veganize it with non-dairy versions of milk and ice cream, and I add espresso. I’m glad for this addition because now I know that espresso and dates are a delectable combination.
With Thanksgiving only a few days away, ovens are being heated up across the United States. Cooks and bakers are frantically creating dishes that can be made ahead so the Big Meal is a little less stressful. But they’ll need breakfast (or a snack) that day too, and this tasty treat should still echo the flavors of the holiday. Iconic Pumpkin Spice can make an appearance long before the feast is at its end in the form of a pick-me-up cupcake for a harried chef to nibble on.
To come up with a snack or breakfast item that contains fall flavors, I modified a cake recipe to become a cupcake recipe. For high altitude I adjusted the amounts of baking soda and flour. To make the baked good more suitable for breakfast, its nutrition was elevated by using a combination of whole wheat and all purpose flour. I also topped it with a frosting rich in espresso flavor for a caffeinated morning boost. You may think a cupcake is too decadent for breakfast, but I see it as a reward for getting up so early to prepare the festive meal.
for the cupcakes 1.5 cups non-dairy milk 2 tablespoons apple cider vinegar 1.75 cups + 1 tablespoon all purpose flour 3/4 cup whole wheat flour 1.75 cups vegan granulated sugar 1.5 tablespoons pumpkin pie spice 3/4 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon fine sea salt 1 cup pumpkin puree 1/2 cup canola oil 1 teaspoon vanilla extract for the frosting 1/2 cup (112 grams) vegan butter (not margarine), slightly softened 8 ounces vegan cream cheese (the firmest you can find) 2.5 to 3 cups powdered sugar, sifted 1.5 to 2 tablespoons espresso powder (depending on how strong you want the flavor) 1 teaspoon vanilla extract
Preheat oven to 350F. Fill 21 cups of two muffin tins with paper liners. Combine the non-dairy milk and apple cider vinegar and set aside to curdle.
In a large bowl, sift together the flours, granulated sugar, pumpkin pie spice, baking soda, baking powder, and salt. In a medium bowl, whisk together the curdled milk, pumpkin puree, oil, and 1 teaspoon vanilla. Add the wet ingredients to the dry and mix just until combined.
Use an ice cream scoop to divide the batter into the 21 cups, filling them 2/3 full. Bake for 27-29 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
Set the muffin tins on a wire rack to cool for 10 minutes. After that, tip the cupcakes out onto the rack to cool completely.
While the cupcakes cool, make the frosting. Cut the butter into pieces and add to the bowl of a stand mixer fitted with a paddle blade. Beat on low to medium speed until softened. Add the cream cheese and continue beating at low to medium speed until blended.
In a small bowl, add the espresso powder and 1 teaspoon vanilla and stir to combine. Add this liquid to the bowl of the stand mixer and briefly beat to combine. Gradually add the powdered sugar, beating on low to medium speed until fully blended. Use all 3 cups if the frosting is too soft to pipe onto the cupcakes.
When the frosting is blended and fluffy, spoon it into a piping bag fitted with a star tip and frost the cooled cupcakes. Cover and store frosted cupcakes in the refrigerator for up to 5 days so you have them for Thanksgiving.
Until next time, Happy Thanksgiving and happy baking!
Ah, Sunday brunch. It’s an excuse to eat, and cook, something different and extravagant. Like, maybe, a chocolate quick bread. Then … add a decadent glaze, one with a punch of coffee flavor and an aftertaste of sweetness. And, to make it even more tempting, it should be a treat that’s simple and quick to prepare. Are you drooling yet?
The uncomplicated chocolate bread recipe I chose was already vegan. I adapted it to high altitude by reducing the leaveners and adding more non-dairy milk. To make the bread brunch-sized, I baked it as mini cakes instead of a loaf. The festive pan I used has cavities with a fall theme. (It’s hard to see in the picture, but the upper cake is acorn-shaped.) Sadly, the glaze masks the intricacies of the cake form. But that glaze — it’s so delicious that I forgave it for hiding my artistic creations. Cheers to brunch!
for the mini breads 1.25 cups non-dairy milk 1 tsp apple cider vinegar 1/2 cup cocoa powder 2 cups all purpose flour 1/2 cup + 1 TBS vegan brown sugar 1 tsp baking powder 1/4 tsp baking soda pinch fine sea salt 3/4 tsp cinnamon 1/4 cup canola oil 1/4 cup agave syrup 1 tsp vanilla extract for the glaze 1 cup powdered sugar, sifted 1 TBS + 1 tsp strongly brewed coffee, cooled 2 tsp non-dairy milk pinch fine sea salt
Preheat the oven to 350F. Combine the milk and apple cider vinegar then set aside to curdle. Grease mini cake pan cavities with shortening then dust with cocoa powder. In a large bowl, whisk together cocoa powder, flour, brown sugar, baking powder, baking soda, salt, and cinnamon. In a medium bowl, whisk milk mixture together with oil, agave, and vanilla. Pour the wet mixture into the dry mixture and stir until the batter is just smooth. Divide the batter evenly between the mini cake pans.
Bake for 25-30 minutes or until a toothpick inserted in the middle of a mini bread comes out clean or with a few crumbs. Let the pan cool on a wire rack for 10-15 minutes before removing the mini breads. Let the breads cool on a wire rack while you prepare the glaze. For the glaze, stir together the powdered sugar, coffee, 2 tsp milk and salt. Drizzle it over the cooled breads.
Some days I want a treat that doesn’t require turning on the oven. And some days I’m simply out of flour. Today was both of those. But still I yearned for a decadent dessert that was easy and fast and chocolatey, and good for a special occasion. When I make chocolate mousse it’s always a big hit, so I started there.
My tofu mousse is vegan and doesn’t require baking, so none of those changes had to be made. I decided to amp up the decadence and flavor of the basic recipe by adding more coffee flavor. Bring on the coffee liqueur and coffee granules, and say hello to a more adult mousse. A perfect dish for a refined mother.
3 TBS coffee liqueur
1 TBS instant coffee granules
1/2 cup vegan semisweet chocolate chips
2 12-oz packages silken tofu, drained (firm or extra firm; your choice will affect the texture)
1/2 cup maple syrup
1/2 cup cocoa powder
1 TBS vanilla extract
1 tsp cinnamon powder
Heat the coffee liqueur in a small saucepan. Add the coffee granules and stir until dissolved. Set aside. Melt the chocolate chips in a double boiler by placing the chips in a small saucepan. Set this pan in a larger pot filled with 1/4 to 1/2 cup of water. Heat over medium heat on the stove and stir the chips until they are melted.
Combine the tofu, maple syrup, cocoa powder, vanilla, cinnamon, liqueur mixture, and melted chocolate in a food processor. Process for 5 minutes, or until thick and smooth. Pipe into individual bowls and chill for 15-30 minutes. Garnish as desired.
This week I was inspired by my hubby’s favorite Sunday breakfast — maple syrup dotted chocolate chip pancakes accompanied by an espresso drink. So for his tastebuds, and for yours, I sought out a chocolate chip quick bread to easily recreate the experience. The recipe I found was sweetened with maple syrup that echoes his syrupy pancakes. Then I decided that a coffee drizzle would really elevate the bread by combining chocolate and coffee. Hubby’s favorite flavor after chocolate is coffee, so the bread was a success.
To account for high altitude I made several changes. For better structure boosted by the extra protein in all purpose flour, I chose that type of flour instead of the pastry flour called for in the recipe. I also added a bit more flour for altitude. Next I reduced the baking powder and increased the baking soda for a bread that never fell, despite the high altitude. The original recipe was for a fruit bread so I easily exchanged chocolate chips for the fruit. I also added vanilla extract to enhance the chocolate chip taste and add moisture. This tea bread turned out beautiful and delicious.
Chocolate Chip Bread with Coffee Glaze inspired by Sweet and Natural by Meredith McCarty
for the bread
1.5 cups + 1 TBS all purpose flour
1.25 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup non-dairy milk
1/2 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life dark chocolate morsels) for the coffee glaze
1/2 cup organic powdered sugar
1 TBS non-dairy milk
1/4 tsp coffee extract
Preheat the oven to 350F. Grease the inside of two of the four sections of a mini loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, whisk together the oil, maple syrup, 1/2 cup milk, and vanilla. Add the wet ingredients to the dry and whisk together until combined. Fold in the chocolate chips.
Transfer the batter to the two mini loaf sections. Bake for 32-35 minutes, until an inserted toothpick comes out with just a few crumbs. Cool the loaves on a wire rack for 10 minutes, then allow them to fully cool. Once cool remove the bread by running a knife around the sides of the bread and inverting the pan onto a wire rack. Next flip the bread right-side up onto a plate.
For the glaze, whisk together the powdered sugar, 1 tablespoon milk, and coffee extract in a small bowl. Drizzle the glaze over the bread once the bread is completely cooled.
On some Sundays I just want to sit around and enjoy a cup of tea and a delicious muffin, or two, or three. (But, who’s counting.) For this Sunday, I decided to find a recipe for a muffin that went well with coffee. With a little espresso powder and cinnamon, these muffins would complement a cup of coffee, or even tea or non-dairy milk. And if you eat half a batch, it will just be our secret.
For high altitude, I reduced the baking powder but found I lost some lift. To fix this problem I included some baking soda with the baking powder. I also added a little more milk to counteract dryness. For a little health boost, and so I wouldn’t feel guilty about eating a few extra muffins, I used whole wheat flour along with the all purpose variety.
Coffee Shop Muffins adapted from “Vegan: 100 Everyday Recipes” edited by Love Food
1.25 cups all purpose flour
3/4 cups whole wheat flour
1.75 tsp baking powder
1 tsp baking soda
2 TBS espresso powder
1 tsp cinnamon
3/4 cup vegan sugar
1 cup + 1.5 tsp almond milk
1/3 cup canola oil
1 TBS vanilla extract
3/4 cup chopped walnuts
Preheat oven to 350F. Line a 12 cup muffin tin with liners. In a large bowl, sift together both flours, baking powder, baking soda, espresso powder, and cinnamon. Whisk in sugar.
In a small bowl, whisk together milk, oil, and vanilla. Stir in dry ingredients. Stir in walnuts. Mix until just combined.
Divide batter among the 12 muffin cups. Bake for 20-23 minutes, or until a toothpick inserted in a muffin comes out clean. Let cool for 5 minutes, then remove from pan.
Periodically I go through my baking supplies to find expired items. It also helps reacquaint me with lesser used ingredients. A recent search uncovered black cocoa powder from my Cream-Filled Mini Cakes. This cocoa is a Dutch process cocoa powder which is “washed with a potassium carbonate solution that neutralizes cocoa’s acidity to a pH of 7.” The black version is bittersweet and is alkalized to a pH of 8. It is also the signature taste of Oreo Cookies, so I went into the kitchen to make a version of that iconic treat.
I found a chocolate cookie recipe that I veganized by substituting with non-dairy equivalents. I was concerned about using my special cocoa powder because Dutched cocoas, especially the heavily Dutched black cocoa, are used a little differently. “Since Dutch process cocoa isn’t acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. That’s why recipes that use Dutch process cocoa are usually leavened by baking powder, which has a neutral pH.” When I realized that you want an Oreo-type cookie flatter to make cookie sandwiches, I stuck with baking soda as my leavener and it worked beautifully.
To finish my cookie sandwich, I dug up a recipe for flavored cookie fillings. I took the standard vanilla type and added coffee extract which added deeper flavor and a slight hue. I also thought that mint sounded tasty and was the perfect backdrop for my Color Garden plant-based food colors. Their food coloring isn’t as intense as artificial ones so I used more. If using another brand, use a drop at a time to get your shade. I liked my filling pale green.
Chocolate Cookie Sandwich with Flavored Fillings adapted from The Cooking Channel and Sugar Hero
1/2 cup vegan stick margarine, softened
3/4 cup organic sugar
1/2 cup organic dark brown sugar, well packed
1 tsp vanilla extract
1 cup all purpose flour
1/2 cup black cocoa powder
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup + 1.5 tsp non-dairy milk
In a stand mixer, cream together margarine, sugars, and vanilla until light, about 2 minutes. In a medium bowl, whisk together flour, cocoa powders, soda and salt. Add dry ingredients to margarine mixture and mix just to combine. Add milk, in a few segments, and mix just to combine. Form dough into two 1 1/2-inch-thick logs. Wrap in plastic wrap and refrigerate for several hours.
To bake: preheat oven to 350F and line 2 baking sheets with parchment paper. Slice each log of dough into 1/8-inch-thick coins. Arrange on baking sheets with 1 1/2 inches between cookies. Bake for 12-14 minutes, rotating trays in the middle of baking time. Bake for another 2 minutes or until they are dry looking and firm. Cool on baking sheets on wire racks for 5 minutes, then slide cookies onto racks to finish cooling. Makes 4 dozen cookies, or use the filling below to make cookie sandwiches. Flavored Fillings
1 cup vegan stick margarine, at room temperature
4 cups organic powdered sugar
1/4 tsp salt
For Coffee Latte flavor: 1 tsp vanilla bean paste + 1 tsp coffee extract
For Mint Flavor: 1 tsp mint extract + 18 drops Color Garden green food color
Combine margarine, powdered sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until powdered sugar is moistened, then turn to medium speed and mix for 1-2 minutes, until it has a lighter color and fluffy texture. Don’t over-mix. It needs to be somewhat firm. Divide into two portions to make two different flavors. For Coffee Latte: add vanilla bean paste and coffee extract. For Mint: add mint extract and green food coloring.
While writing this post I learned a few things: 1) my husband does not like whipped topping, and 2) you can make a fantastic vegan caramel sauce without coconut (coconut, ewww). I had been determined to find a recipe for a yummy caramel sauce for years. In my search I also ran across many chocolate sauce recipes so I decided to make them both. The question was – what to do with them? I grabbed the Coffee Chocolate Chip Ice Cream I’d made over the summer and combined everything into a frozen pie. That’s where my husband’s lack of desire for whipped topping came to light. So, my pie has no vegan whipped topping, but if you want to garnish your pie with some then you go right ahead.
Let’s start with the sauces …
Caramel Sauce adapted from GoDairyFree.org
3/4 cup plain almond milk
3/4 cup vegan sugar
1/3 cup maple syrup
1 TBS water
1 TBS arrowroot powder
2 TBS vegan margarine
1 tsp vanilla extract
Place milk, sugar and maple syrup in a small saucepan and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a bowl, whisk together water and arrowroot, and then whisk mixture into pan. Cook mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens. Remove pan from heat and whisk in margarine and vanilla. Store in an airtight container in refrigerator.
Chocolate Sauce adapted from KitchenTreaty.com
1 cup unsweetened cocoa powder
1 cup vegan sugar
1 cup cold water
1/4 tsp kosher salt
1 TBS vanilla extract
In a medium saucepan, whisk together cocoa powder and sugar until blended. Add water and salt, and whisk over medium heat until boiling, stirring constantly. Continue boiling until mixture thickens, for 3-4 minutes. It will still be fairly thin. Remove from heat and stir in vanilla. Cool. Store in an airtight glass container in the refrigerator. It should keep for at least a month.
Now we put it all together in a chocolate shell …
Coffee Ice Cream Pie
1-1/2 cups vegan chocolate wafer cookie crumbs (can use gluten-free, if desired)
3 tablespoons vegan margarine, melted
4 cups vegan coffee chocolate chip ice cream, softened
1/4 cup caramel sauce (see recipe above)
2 TBS chocolate syrup (see recipe above)
In a small bowl, combine cookie crumbs and margarine. Press into bottom and up the sides of an ungreased 9” pie plate. Refrigerate for 30 minutes. Spoon ice cream into crust. Spread caramel sauce over top. Drizzle with chocolate syrup. Freeze until firm. Remove from freezer 10-15 minutes before serving.
World Plant Milk Day is coming up on August 22. In its honor, and because I’d received recipes from Vegan Dairy Fair, I wanted to make vegan Ice Cream. But, you might think, does ice cream have anything to do with a baking blog? It doesn’t, until you put it between sandwich cookies. Now I had an excuse to buy another specialty baking pan.
The cookie recipe I found was made specifically for ice cream sandwiches, reminiscent of that dense chocolate goodness. The altitude changes were to use less baking soda and add liquid. For veganizing, I opted for vegan margarine and soymilk. The ice cream recipe was from The Vegan Scoop, with the addition of chocolate chips. I also added Vapor Distillery’s Arrosta Coffee liquor. It not only added a depth of taste, but alcohol helps to keep non-dairy ice cream from getting icy. So go ahead and celebrate – World Plant Milk Day or just a hot summer’s day.
Coffee Chocolate Chip Ice Cream
1 cup soymilk, divided
2 TBS arrowroot powder
2 cups soy creamer
3/4 cup fresh, strong coffee
3/4 cup vegan sugar
1 TBS vanilla extract
2 TBS Arrosta coffee liquor
2/3 cup mini vegan chocolate chips
In a small bowl. combine 1/4 cup soymilk with arrowroot. Set aside. Mix soy creamer, remaining 3/4 cup soy milk, coffee and sugar in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and add arrowroot cream to thicken the mixture in the pan. Add vanilla extract. Refrigerate mixture until chilled, about 2-3 hours. Freeze according to your ice cream maker’s instructions. In the last few minutes of churning, add coffee liquor and chocolate chips. Store in freezer.
Chocolate Sandwich Cookies adapted from the blog at King Arthur Flour
1 1/4 cups all purpose flour
1/2 cup dutch-process cocoa powder
scant 1/2 tsp baking soda
1/2 tsp sea salt
6 TBS vegan margarine, softened
1/2 cup vegan sugar
1/4 cup light brown sugar
1 tsp vanilla extract
3/4 cup soymilk
Preheat oven to 350F, with a rack in the center. Lightly oil an ice cream sandwich pan. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside. In a large bowl, place margarine, sugars, and vanilla. Beat at high speed until well combined. The batter will be thick and sticky. On low speed, add half the flour/cocoa, then the milk, then remaining flour/cocoa, scraping bowl between additions.
Dollop batter into prepared pan using spatula to smooth out. Bake for 10-12 minutes until an inserted toothpick comes out clean. Remove pan from oven, let cool for 5 minutes, then remove cookies to a wire rack to cool completely. When cooled, place one cookie on a plate. Spread with ice cream. Top with a second cookie, top side up. Wrap and store in freezer.
Who doesn’t like coffee cake? It’s good for breakfast, snack, dessert; basically whenever you’d drink coffee. But I was craving a coffee cake with a little difference. The recipe I found included blueberries, but my inspiration took me to add assorted berries for color and flavor. The batter turned a swirling purple color that I enjoyed. Don’t be scared; it gets muted during baking.
The recipe I looked to wasn’t vegan so I got the opportunity to try a different egg substitute – the chia egg. It’s made by adding ground chia seeds to warm water and letting it sit for 10-20 minutes to thicken. The result is gummier than flax eggs, so I can see recipes where it would be a problem but not this one. More substitutes were swapping butter and yogurt for non-dairy versions. For high altitude I reduced the baking powder and added non-dairy milk. So, grab a cuppa joe and dig in.
Berry Coffee Cake adapted from Blueberry Coffee Cake
2 TBS ground chia seeds whisked with 6 TBS warm water
2 TBS plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 TBS vegan margarine, cut into small pieces
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/2 cup all purpose flour
1/4 cup vegan sugar
1.5 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup non-dairy plain yogurt
1/2 cup non-dairy blueberry yogurt
1 TBS non-dairy milk
1 tsp vanilla extract
2 cups fresh or frozen, thawed and drained blueberries, divided
Preheat oven to 350F. Grease an 8×8” cake pan. Prepare chia eggs by whisking ground chia seeds into a bowl of warm water. Set aside to gel. Put 2 TBS whole wheat pastry flour, brown sugar, margarine, cinnamon and cardamom in a bowl and mix together with a fork until well combined and mixture is in large clumps; set this streusel aside.
Put remaining 1 cup whole wheat pastry flour, all purpose flour, vegan sugar, baking powder, baking soda and salt in a large bowl and whisk to combine. In a bowl, whisk together yogurts, vanilla and chia eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup berries. Spoon batter into pan and sprinkle streusel over top. Scatter remaining 1 cup berries over streusel and bake until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate.
Vegan Baking Up High 