24 posts tagged “recipe”
Glazed Chocolate-Pumpkin Bundt Cake
Source: Eatingwell.com and posted below
Comments: Everyone commented on how moist this was. EVERYONE. You'd think I'd only made them dry tasteless cakes before this! However, it was pretty damn moist. My husband said he couldn't taste the pumpkin but I could. This screams comfort food at me and should definitely be made by all. Of course, my glaze soaked in and didn't look as pretty but I'll work on that. I'm going to post my changes in parenthesis, as it turned out fab.
Glazed Chocolate-Pumpkin Bundt Cake
Recipe courtesy EatingWell.com
Yield: 16 servings
Cake:
1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process) (I used dutch process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk (soy milk mixed with 1 T of apple cider vinegar)
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar packed
1 large egg at room temperature (I used 1 egg replacer for both this and the egg white)
1 large egg white at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
Glaze & Garnish:
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk (soy milk)
2 tablespoons mini chocolate chips or toasted chopped nuts (see Tip)
To prepare cake: Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray.
Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.
Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.
Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.
To glaze & garnish cake: Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips (or chopped nuts) while the glaze is still moist.
To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Apple Pie Bread
3 c flour
1 c sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
1 1/2 c soy milk
1 egg replacer
2 Tbs. oil
1 1/2 c apples-unpeeled and diced
Preheat oven to 350*. Grease 9x5 inch loaf pan. Mix
together wet ingredients with the dry ones until well
blended. Pour into loaf pan and bake for 1 hour and 20
min.
Source: Email from Low Fat Desserts and Below
Comments: Yes, I really wanted to use up some peaches that a coworker left for me. I veganized it and it turned out great. The leftovers went over well for my husband's breakfast, and he even shared. I really do love peaches and it is hard to find something to bake that is portable with peaches (so it is easier to give away).
Peach Coffee Cake
Servings: 9Cake:
• 1/2 cup firmly packed brown sugar
• 1 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup skim milk
• 2 tablespoons canola oil
• 1 1/2 teaspoon vanilla
• 1/4 cup egg substitute
• 1 1/2 cup peeled fresh peaches, choppedTopping:
• 1/4 cup sugar
• 1/2 teaspoon cinnamonPreheat oven to 400°F. Spray 9 inch cake pan with cooking oil spray. In medium bowl, combine flour, brown sugar, baking powder, baking soda and salt, mixing well.
In another small bowl, combine oil, milk, vanilla and egg substitute, blending well. Add to the flour and sugar mixture; stir just until moistened. Fold in chopped fresh peaches. Spoon batter into prepared cake pan.
In another small bow, combine sugar and cinnamon, mixing well. Sprinkle over batter. Bake at 400°F for 25 to 33 minutes until top is lightly browned. Serve warm alone or with fat-free frozen yogurt.
Per Serving: 207 Calories
3g Fat (14% calories from fat)
4g Protein
41g Carbohydrate
1g Dietary Fiber
trace Cholesterol
268mg Sodium
Source: Dessert-Lovers Email List and Below
Comments: I hate coffee but I would definitely add more coffee granules (I used espresso) to them next time. In fact, I couldn't taste the coffee and I can sniff it out of most everything! They were great for dunking in coffee according to the husband and everyone seemed to like them. I subbed out the egg for egg replacer, and as you can see I just incorporated the walnuts into the batter instead of rolling them in the nuts. So much easier.
Coffee Fingers
Shortbread with a light coffee flavour.
1 cup margarine
1/2 cup brown sugar
1/4 cup icing sugar
1 teaspoon instant coffee granules, crushed
1 egg yolk
2 cup flour
1 egg white, beaten til frothy
1 1/2 cup chopped nuts (peacans or walnuts)Preheat oven to 300 F. Cream margarine, brown sugar, icing sugar, egg yolk and coffee granules together. Add flour and mix well. Roll out on lightly floured surface about 1/2 to 3/4 inch thick. Cut into fingers about 1/2 by 2 inches. Wet the fingers in the egg white and roll in the nuts. Place on a greased cookie sheet. Bake for 20 to 25 minutes.
Source: King Arthur Flour
Comments: Such an easy bread. I did use mostly bread flour (about 70%) for this recipe and it was very nice. I also don't have any dough improver, so that got left out too. Or bread shine. Haha. I'm sure my breads would be more pretty if I had these things, and have a better texture but for now I'm happy. The only thing is that I bought bread bags, and they are too short for baguettes and these braided loaves. How the heck do I store these? Or to give them away? I guess I'll just have to keep on eating :)
Banana Crumb Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. (I think they're better when you don't use liners)2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Peanut Butter Balls
Ingredients
-1 cup peanut butter
-1 cup confectioner’s sugar
-½ cup minced dates
-½ cup finely chopped nuts (I just used crunchy pb)
-chocolate chips for meltingDirections
Mix peanut butter, confectioner's sugar, minced dates and nuts together. Form into 1-inch balls. Freeze until hardened and then dip into melted chocolate. Refrigerate and keep refrigerated until served.
Comments: A good way to finish off the pumpkin! Tasty, but not very pumpkiny, so those who aren't a huge fan need not worry. I did sub out the egg with an egg replacer, no big deal. It's weird using shortening for cookies. So...old fashioned I guess!
Pumpkin Oatmeal Cookies
5 dozen cookiesIngredients:
1 cup canned pumpkin
1 cup sugar
1 3/4 cups rolled oats
1 egg, beaten
1 1/2 cups flour
3/4 cup shortening
1 cup raisins or chopped nuts
1/2 cup teaspoon baking soda
1/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon saltPreheat oven to 400°. In a mixing bowl, stir together flour, sugar, baking soda, cinnamon, nutmeg and salt. Add shortening and mix. Stir until mixture is crumbly. Stir in egg, pumpkin, oats and raisins or nuts. Drop teaspoonfuls of dough onto an ungreased cookie sheet. Bake 15 minutes or until done.
Recipe: I don't need no damn recipe!
Comments: Well, I'm afraid to make pies. My grandma was the pie queen, and I always fear I'll never live up to them. I needed something not cupcake to bring to a potluck and someone mentioned pie. Well, pie can get messy in a potluck, especially if it is a knitting potluck so I decided on mini pies that were bite sized. Baked in muffin tins, the blueberry one has the hole in the top (and leaked all over) and the lattice one was cherry. They were a huge hit. I guess I can make pie.
For reference, this is how I jiggered the filling. It isn't too sweet, which is nice.
Fruit Pie Filling
500g fruit
1/2 cup water
1/2 cup sugar
2 Tbs cornstarchCook the fruit in the water for 10-15 minutes. Mix the sugar and the cornstarch together before adding it to the fruit. Stir in the dry mixture and keep stirring until it thickens.
Source: email list and posted below
Comments: Okay, these aren't Vermont cookies, they are Canadian, as I only use Canadian maple syrup. A tribute to my homeland ;) They turned out pretty good and were a nice change from the standard cookie repertoire. I brought them in ages ago when I was new at work, and made a few friends! I can't remember if I made them vegan or not, I made them so long ago.
VERMONT MAPLE CRACKLE TOP COOKIES
1 c. shortening
1 egg
1 tsp. vanilla
2 tsp. baking soda
1 c. brown sugar
1 c. Vermont maple syrup
4 c. flour
1/2 tsp. saltCream shortening and sugar. Add egg, syrup and vanilla.
Add dry ingredients. Beat until blended. Chill. Shape into
balls about 1 inch in diameter. Roll in granulated sugar. Bake
about 10 minutes in 350 degrees oven.
