Cook Book Challenge Week #12

Vegan Cupcakes Take Over the World

Toasted Coconut Cupcakes

Another cupcake that does not disappoint!  This recipe calls for chocolate, coconut and coffee.  I skipped the coffee, but they were still delicious.  I also played with the frosting a little and used a regular butter cream recipe with a little coconut.  It didn't come out the best and drooped a bit, but still tasted great.  AND since I'm totally obsessed with the Quick Melty Ganache, I had to add some to these cupcakes (I used coconut milk in this, too).  The last touch is to add toasted coconut flakes to the top.  We stored these in the fridge and managed to have dessert all week!

Cook Book Challenge Week #12

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule
Peanut Butter Cupcakes

I made these Peanut Butter Cupcakes a couple weeks ago to take to friend.  Of course, Chad and I had to sample a few too.  I used some almond milk and some coconut milk  and whole wheat pastry flour instead of all-purpose flour, otherwise I followed the recipe.  The cupcakes were amazing-- super thick and moist on the inside with a little crisp on the edge for the first bite.  I think the molasses really heightened the peanut buttery flavor.  I topped them first with banana glaze (a little whipped EB and banana with a splash of vanilla and some powdered sugar), then Quick Melty Ganache and chopped peanuts.  I was so happy with how well they turned out.  Mmm, just thinking about these makes me want to whip up another batch...

Pi Day... Why Not?!

I was more excited that today's date, 3/14, is one month until my birthday, that I almost forgot it's also Pi Day.  Luckily, this email reminded me that I should be eating PIE!  So, here is how I celebrated Pi(e) Day:

I sort of winged the recipe, but it turned out as good as I had hoped.  It's a peanut pastry crust with a (thinner than planned) chocolate layer and a peanut butter layer topped with chocolate ganache.  It was just sweet enough, without being too rich.  Here's an idea of what I did...

Peanut Butter Chocolate Pi Day Pie

Crust: (Adapted from "The Best 50 Dessert Tarts")

1/2 c margarine

1-3/4 c whole wheat pastry flour

1/4 c peanut flour

1/3 c finely chopped peanuts

Mix all ingredients and press into pan.  Bake 10 minutes at 400.  Allow to cool while preparing the filling.

Filling: (this is where I winged it)

1 13 oz carton silken tofu, divided

a few tbsp creamy peanut butter

a few tbsp baker's chocolate 

a few tsp sugar or agave 

a splash of vanilla

Place chocolate and sugar or agave in a small saucepan and melt over low heat, stirring occasionally.  While the chocolate is melting, place half the tofu, peanut butter and vanilla in a food processor.  Process until smooth and creamy.  (Check on chocolate)  Scrape into a small bowl and set aside.  Once chocolate is melted, add the remaining half of tofu, chocolate and a sprinkle of sugar into the food processor.  Process until smooth and creamy.  Scrape into the pie crust and spread evenly.  Carefully spread the peanut butter layer on top.  Refrigerate until almost ready to serve, at least 1 hour.  Before you are ready to serve, prepare chocolate ganache (I used the Quick Melty Ganache from VCTOTW) and drizzle over entire pie.

I don't think you can really mess this up, it's pretty basic.  I'm off to enjoy another piece while watching the finale of "The Bachelor."  Happy Pi Day to all :)

Cook Book Challenge Week #9

Vegan on the Cheap

Last Night's Menu:  Smoky Red Bean Chili with Chipotle-Cornbread Dumplings and Chocolate Chip-Walnut Rice Pudding
Tonight's Menu:  Mexican Rice and Bean Bake with Cheezee Sauce

We had an early dinner again last night, partly because it was raining after school so we couldn't run and partly because it was an easy slow cooker meal.  I threw everything in the slow cooker before leaving in the morning, which was as easy as opening a few cans and chopping a few vegetables.  Then, per the recipe, about 45 minutes before we were ready to eat, I mixed up the dumplings and plopped them atop the chili.  By the time they finished, the entire top of the slow cooker was filled with fluffy dumplings!  We love cornbread with chili, so this recipe saved time and effort.  The dumplings were really good, but not as spicy as I expected.  The chili was smoky (no surprise) and spicy (again, no surprise), but next time I might add some extra vegetables such as corn or broccoli and maybe an extra chipotle pepper.  There was enough for a filling dinner and leftovers for lunch.

We ate the rice pudding for dessert later in the evening.  It was the first time I made rice pudding, which is really no more difficult than making plain rice.  Since I hadn't made this before, I followed the recipe pretty closely.  I used almond milk, but cut the sugar in half.  Also, I served it with a sprinkle of cinnamon.  It is for sure something I will keep in mind for a sweet, but not too unhealthy treat!

Tonight was another quick dinner, Mexican Bean and Rice Bake.  It was really quick to prep and fairly quick, ready in just under an hour.  I also made the Cheezee Sauce, which was an excellent choice.  I melted in to the bake and brought everything together.  I didn't take a picture of this meal, because, well... it was beans and rice.  Let me give you a visual-- imagine pinto beans and rice on a place with some runny sauce.  I'm not saying it was bad, it was really good, just pretty simple and not the most photo-worthy meal that I've made.  We served it with a big salad and tortillas on the side.  As my dad would say, "It hit the spot."  In fact, if I don't leave the kitchen soon, I might eat the whole pan...