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DAY 5 OF TWELVE DAYS OF HOLIDAY COOKIES: TANGERINE BUTTER COOKIES
December 20, 2015 by Erin
There was no post yesterday courtesy of Holiday festivities which I’m sure
everyone can relate to. There are never enough hours in the day during the
holiday season!
So, let’s talk Tangerine Butter Cookies. When compiling the list of cookies I
was planning on making, I had to make a conscious effort not to make all
chocolate cookies. Especially chocolate peppermint. I think at one point I had 4
chocolate peppermint cookies on my list. Not exactly an exciting selection. So
here is my attempt to diversify!
Tangerine Butter Cookies
Veganized from Better Homes and Garden
makes about 5 dozen cookies; potential 30 minutes of chilling required depending
on dough.
Ingredients
* 3/4 cup vegan butter such as Earth Balance, softened
* 1 1/2 cup sugar
* 1 1/2 tsp baking soda
* 1 1/2 tsp cream of tartar
* 1 tsp salt
* 2 Ener-G eggs
* 2 tsp finely shredded tangerine peel or orange peel
* 1 tsp vanilla
* 1 tsp orange extract
* 3/4 cup olive oil
* 1/2 cup cornmeal (white was suggested but I had yellow on hand and the
cookies turned out fine)
* 4 cups all-purpose flour
* 1/2 cup sugar
Directions
In a very large bowl, beat butter with an electric mixer on medium to high speed
for 30 seconds. Add the 1 1/2 cups sugar, baking soda, cream of tartar, and
salt. Beat until light and fluffy, scraping side of bowl occasionally. Beat in
eggs, tangerine peel, vanilla, and orange extract until combined. Gradually beat
in oil until smooth. Beat in cornmeal. Beat in flour. If the dough becomes too
thick for your mixer, stir remaining flour in by hand (I did not have this
problem). If necessary, cover and chill for 30 to 60 minutes or until dough is
easy to handle. (Again, I did not have to do this).
Preheat oven to 350 degrees F. Place the 1/2 cup sugar in a small bowl. Shape
dough into 1-inch balls; roll balls in sugar to coat. Place balls 2 inches apart
on a cookie sheet lined with parchment paper. Using a wooden skewer or
toothpick, press an “X” into each ball of dough. I did mine lightly since I
would be redoing the “X” when the cookies were removed from the oven.
Bake in the preheated oven for 9 to 11 minutes or until tops are set. This will
result in a cookie with a crunchy outside and a chewy inside. If you prefer an
entirely crunchy cookie, cook until just starting to turn light brown. While
warm, lightly press again with wooden skewer to make deeper “X” indentations.
Transfer cookies to a wire rack; let cool.
This seemed like a good cookie for those non-chocolate folks out there. You see
a lot of lemon cookies so I liked how these were a little unusual. If you
brought them to a holiday party, I think they would stand out amongst the
gingerbread and chocolate peppermint cookies.
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DAY 4 OF TWELVE DAYS OF CHRISTMAS COOKIES: HAZELNUT CHOCOLATE COOKIES
December 18, 2015 by Erin
Oooooh man! The universe is testing my dedication to this cookie challenge.
First it was the peanut butter cups yesterday that turned out not to be vegan
and now it’s the disappearance of my memory card reader. Well you know what
Universe? Challenge accepted!
This whole post will be done on my phone. So take that!
Today’s recipe is my vegan take on a Nutella Chocolate Chip Cookie. I thought
peanut butter cookies were good but ‘Nutella’ cookies may have trumped them.
Chocolate Hazelnut Chocolate Chip Cookies
veganized from American Heritage Cooking;
makes approximately 20 cookies; 2 hour chilling required
Ingredients
* 1 ¾ cups all-purpose flour
* 2 tsp cornstarch
* 1 tsp baking soda
* Pinch of salt
* ½ cup vegan butter such as Earth Balance, softened
* heaping 1/3 cup Justin’s Chocolate Hazelnut spread
* ½ cup light brown sugar, packed
* ¼ cup granulated sugar
* 1 Ener-G egg
* 2 tsp vanilla extract
* 1 cup vegan chocolate chips (I used Enjoy Life morsels)
*For those of you new to vegan baking, you can find Ener-G egg here or I have
found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be
put off by the price. It will last you forever! I bake a lot and have had mine
for over a year. Earth Balance butter can also be found at most grocery store
chains now.
** For non-vegans, you can substitute real butter, eggs and chocolate chips in
place vegan version at a 1:1 ratio across the board.
Instructions
1. Whisk together flour, cornstarch, baking soda and salt together in a medium
bowl and set aside.
2. Beat together butter, Justin’s Chocolate Hazelnut spread, sugars, egg, and
vanilla on medium-high speed in the bowl of a stand mixer fitted with the
paddle attachment until well combined, about 4 minutes, scrapping down the
sides of necessary.
3. Reduce the mixer speed to low and slowly add the flour mixture until well
combined, scraping down the sides if necessary.
4. Stir in the chocolate chips.
5. Cover well with plastic wrap and refrigerate at least 2 hours or overnight.
6. Preheat oven to 350° . Roll into 1 inch balls and place dough 1 inch apart
on a parchment line baking sheet. Bake 9-11 minutes or until the edges are
set and the tops have just started to brown.
7. Let cool 5 minutes on the cookie sheet before removing to a wire rack to
cool.
I was a little worried about this recipe and that the Justin’s would produce a
drier cookie then those made with Nutella. I did not have any problem at all,
though. These cookies are moist and fluffy with just a hint of hazelnut.
Definitely a nice change from a traditional chocolate cookies.
Posted in Recipes | Tagged chocolate, cookies, hazelnut | Leave a Comment »
DAY 3 OF TWELVE DAYS OF CHRISTMAS COOKIES: CHOCOLATE PEPPERMINT PUDDING COOKIES
December 17, 2015 by Erin
Today I learned a very important lesson about veganism that I should have
learned long ago- Read food labels closely. In an attempt to make this cookie
challenge fun, I wanted to try lots of new recipes with new ingredients. I had
had my mind set on using these mini peanut butter cups that Justin’s recently
released. I had tried them as a free sample at Whole Foods one day (after I
checked with those handing them out that they were vegan). So, when I made my
list of cookies I wanted to make, peanut butter cookies stuffed with peanut
butter cups were high on my list.
I decided to give a peanut butter cookies recipe a whirl this afternoon. As the
dough was chilling and I was unwrapping a million Justin’s mini peanut butter
cups, I happened to glance at the ingredients list and smiled. No dairy listed.
Oh wait, what is that note at the bottom? “Contains: peanuts, soy and milk”?
Well, crap.
And that wasn’t even the first time I did that during this challenge. I had
found a recipe for chocolate peppermint cookies that sounded delicious but it
had chocolate pudding in it. I had my heart set on a chocolate peppermint recipe
so I started poking around to find a dry vegan chocolate pudding mix. Come to
find out, Jello Chocolate pudding is in fact vegan, if I just took the time to
read the ingredients. I know right?! No dairy or gelatin! Much like Oreos, which
are always accidentally vegan, it’s mostly just chemicals and sugar. Not exactly
something you want to eat on the regular but makes for a great once-a-year
holiday cookie.
Chocolate Peppermint Pudding Cookies
veganized from Chef-in-Training
* ¾ cup vegan butter such as Earth Balance, softened
* ¾ cup light brown sugar, packed
* ¼ cup sugar
* 1 small package (3.9 oz) Jello Chocolate instant pudding mix, dry (or any
other dry pudding, such as European Gourmet Bakery Pudding which is a bit
more natural then Jello and also vegan)
* 2 Ener-G eggs
* 1 teaspoon vanilla extract
* 1 teaspoon baking soda
* 2¼ cups flour
* 1 cup Wilton Sprinkles Peppermint Crunch . I found mine at Target.(of if you
aren’t a vegan, you can use Andes Peppermint Crunch Baking Chips, which can
also be found at Target)
* 1 cup Vegan Chocolate chips (I like Enjoy Life)
*For those of you new to vegan baking, you can find Ener-G egg here or I have
found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be
put off by the price. It will last you forever! I bake a lot and have had mine
for over a year. Earth Balance butter can also be found at most grocery store
chains now.
** For non-vegans, you can substitute real milk, butter, eggs and chocolate
chips in place vegan version at a 1:1 ratio across the board. As mentioned
above, the Andes Peppermint Crunch Baking Chips can be used in place of the
Peppermint Sprinkles)
INSTRUCTIONS
1. Cream together butter and sugars.
2. Beat in dry instant pudding mix.
3. Add Ener-G eggs and vanilla and beat until well incorporated.
4. Add baking soda and flour and beat until well incorporated.
5. Stir in Peppermint Crunch and semi-sweet chocolate chunks.
6. Roll into 1″ balls and place on a greased baking sheet.
7. Bake at 350 degrees F for 8-10 minutes. The cookies will firm up when they
cool so don’t over cook them. Cook until the centers are set.
Chocolate and peppermint aren’t my normal go-to but it’s just so perfect during
the holidays. These cookies are fudgy with just the right amount of
peppermint. They would be perfect with hot chocolate, coffee or for Santa on
Christmas morning!
Posted in Recipes | Tagged chocolate, cookies, dessert, peppermint, pudding | 1
Comment »
DAY 2 OF TWELVE DAYS OF CHRISTMAS COOKIES: COWBOY COOKIES
December 16, 2015 by Erin
I discovered today that when it comes to Christmas shopping, I am in severe
denial. About the whole process. After much consideration (aka:
procrastination), I determined that Wednesday, or today, would be the best day
to go Christmas Shopping. I was thinking people would take off a Monday or a
Friday to avoid the holiday crowds that descend on all shopping areas during
December but a Wednesday? Less likely. Also, anymore procrastination was going
to result in a panic attack. I just needed to get it done!
So, ever the optimist, I gave myself four hours. I’d be up and out of the house
by 9, at the mall nice and early, and be outta there before rush hour and home
in time to post Day 2 of Twelve Days of Christmas Cookies well before dinner.
Reality was more like- leave an hour and a half later than planned, circle
around the mall parking lot flinging curses at all the people who did get their
early and stole my parking space, wandering the mall aimlessly, finally deciding
on something and finding it’s not in the size I need, waiting in a mile long
lines to order the size I need which takes forever and earns me numerous nasty
looks from those waiting behind you (that’s right old man behind me grumbling
because he had to wait around while holding sexy lingerie. Maybe you should have
ordered in online!), more wandering, more waiting in line, more ordering and
more nasty looks, until I finally crawled into Starbucks for a hit of caffeine.
Honestly, I really would have preferred a margarita. I mean, the guy with the
lingerie was really old. I really, really hope it was for a much younger
mistress.
But, after all that, my Christmas shopping is done (ok, like 99.99% done) and I
can finally get around to posting todays cookies recipe!
COWBOY COOKIES
veganized from Averie Cooks
makes approximately 20 cookies; Requires 2 hours of chilling time in the fridge
INGREDIENTS:
* 1 Ener-G egg
* 1/2 cup vegan butter such as Earth Balance, softened
* 1/2 cup light brown sugar, packed
* 1/4 cup granulated sugar
* 2 tsp vanilla extract
* 1 cup all-purpose flour
* 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
* 1 tsp baking soda
* 1/2 tsp salt, or to taste
* 1 cup semi-sweet chocolate chips
* 3/4 cup Cornflakes or Special K cereal (or a similar cereal. I used Special
K)
* 3/4 cup sweetened shredded coconut
* 1/2 cup pecans, coarsely chopped
*For those of you new to vegan baking, you can find Ener-G egg here or I have
found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be
put off by the price. It will last you forever! I bake a lot and have had mine
for over a year.
** For non-vegans, you can substitute real milk, butter and eggs for the vegan
version at a 1:1 ratio across the board.
DIRECTIONS:
1. To the bowl of a stand mixer fitted with the paddle attachment (or large
mixing bowl and electric mixer) add the egg, butter, sugars, vanilla, and
beat on medium-high speed until creamed and well combined.
2. Add the flour, oats, baking soda, salt, and beat on low-speed until just
combined.
3. Add the chocolate chips, Cornflakes, coconut, pecans, and beat on low-speed
until just combined.
4. Using a cookie scoop or 1/4 measuring cup form approximately equal-sized
mounds of dough. I used a standard cookie scoop and got approximately 20
cookies.
5. Place mounds on a large plate or tray, cover with plastic wrap and
refrigerate for at least 2 hours.
6. Preheat oven to 350F, line a baking sheet with a parchment paper or spray
with cooking spray. Place dough mounds on baking sheet and bake for about 10
to 12 minutes or until edges have set and tops are just set. Cookies firm
up as they cool. Allow cookies to cool on baking sheet for about 10 minutes.
7. A note from Avery Cooks, which I did not try: Cookies will keep airtight at
room temperature for up to 1 week or in the freezer for up to 6 months.
Alternatively, unbaked cookie dough can be stored in an airtight container
in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
I’m a huge fan of these cookies. They are so hearty and full of texture. I was
especially excited to cook with Special K, which I had never tried in cookies
before! You could definitely still get a crunch from them, which I didn’t expect
at all.
Anyways, now that this blog is up and Christmas shopping is behind be, about
that margarita…
Posted in Recipes | Tagged coconut, cookies, dessert, oatmeal, pecans | Leave a
Comment »
DAY 1 OF TWELVE DAYS OF CHRISTMAS COOKIES: CINNAMON MAPLE SUGAR COOKIES
December 15, 2015 by Erin
I’m going to be honest with you- I was a little on the fence about these
cookies. I made them after a batch of Chocolate Peppermint Cookies, which were
AH-Mazing (recipe coming soon) and hard to top. I put them toward the back of my
mind debating what I should do with them. “Then why did you put them as your
very first cookie”, you may be wondering? Because I did not give them a fair
shake! My brain was clouded with thoughts of chocolate when I first tasted them.
It’s would be like comparing a chocolate fudge cake with blueberry pie. Two
different desserts but both equally good when your in the mood for them, you
know?
When I revisited these cookies, I became obsessed! The maple frosting is the
best part, hands down. Trust me when I say, don’t skimp on the frosting!! I
originally made a half batch of the frosting because I feel like there is always
extra you don’t know what to do with but that was a huge mistake. I ended up
having to leave a few unfrosted and it was a borderline travesty.
Plus, these got thumb-up from more then a few non-vegans. My roommates raved
about them. I guarantee no one will know they are vegan at your next Christmas
party and you will be guaranteed at least one vegan dessert. Just make sure you
put some aside for yourself because they will go fast!
Cinnamon Sugar Cookies with Maple Frosting
veganized from Minimalist Baker
makes roughly 36 cookies; Requires 30 minutes of chilling time in the fridge
COOKIES
* 1/2 cup vegan butter (such as Earth Balance), slightly softened
* 1 cup sugar
* 1 Ener-G egg*
* 3 cups all-purpose flour
* 2 tsp baking powder
* 1/4 tsp salt
* 1 tsp cinnamon
* 1/2 cup almond milk (I used Unsweetened Original Almond Milk)
* 1 tsp vanilla extract
FROSTING
* 1/2 cup vegan butter (such as Earth Balance), softened
* 1 lb. powdered sugar
* 2-3 tsp maple extract (I found mine at Target)
* 2-4 Tbsp almond milk, or to desired consistency
*For those of you new to vegan baking, you can find Ener-G egg here or I have
found it at Whole Foods and Stop and Shop. It’s becoming pretty common. Don’t be
put off by the price. It will last you forever! I bake a lot and have had mine
for over a year.
** For non-vegans, you can substitute real milk, butter and eggs for the vegan
version at a 1:1 ratio across the board.
INSTRUCTIONS
1. Cream sugar and vegan butter with mixer; add Ener-G egg and beat until
combined.
2. In a separate bowl, combine the flour, baking powder, salt and cinnamon.
3. Alternate adding dry ingredients and milk to the butter mixture while
mixing. Then add vanilla and stir.
4. Chill for 30 minutes before rolling out.
5. Pre-heat oven to 375 degrees.
6. Roll out on floured surface, cut into squares and bake for 10-11 minutes.
7. To make the frosting, cream softened vegan butter with 1 cup of the powdered
sugar and then slowly add in the rest.
8. Add maple extract and almond milk, and stir. The consistency you’re looking
for is thick and spreadable.
9. Frost cookies, sprinkle with cinnamon or holiday sprinkles and enjoy!
What are some holiday cookies that you are making this year??
Posted in Recipage | 2 Comments »
2015 TWELVE DAYS OF COOKIES KICK-OFF
December 14, 2015 by Erin
Christmas Pinwheel Sugar Cookies
Oh Christmas time. If you have read my blog previously, you know that Christmas
is not my favorite time of year- Christmas carols playing in every single store
you visit; Really, really lame Christmas movies on TV; not being able to find
parking in my preferred area of the mall; the stress of Christmas shopping. I
tend to find my Christmas spirit the week of Christmas. That’s when I
really start to get pumped for the holiday.
This year I started a bit early, though. I’ve had more free time on my hands
then ever before and have been able to do things that I never had time for
during Christmas- making my own Christmas cards and presents, having more time
to shop and most importantly, more time to make holiday cookies. Oh yes.
Christmas cookies are hands down my favorite part of the holidays! Last year, I
tried to do Twelve Days of Christmas Cookies for you but wasn’t able to make it
through because of how busy I was at work. This year, though, this year I will
be completing my Twelve Days of Christmas Cookies, gosh darn it, and it’s going
to be awesome!!
Pecan Pie Cookie
To kick off the cookie baking season, here is a round up of my some of my
favorite cookies to date:
Chai Spiced Cookies with Pumpkin
Chocolate Chip Cookies
Deep Dish Chocolate Chip Cookie Pie
Healthy Cookie Dough Bites
Holiday Ginger cookies
Lemon Thumbprint Cookie with Vanilla Blueberry Chia Jam
Mocha Macaroons
Peanut Butter Triple Chocolate Cookies
Pecan Pie Cookie
Pinwheel Sugar Cookie
Snickerdoodle Cookies
Chocolate Chip Cookies
Tune in tomorrow for the first new cookies recipe of the season!
Posted in Recipage | Leave a Comment »
PUFF PASTRY WRAPPED LENTIL LOAF
November 24, 2015 by Erin
Aww. My poor, neglected blog! 2015 has not been a blog productive year for me.
No matter what is going on in my life though, when there is a holiday around the
corner, I feel the pull of Wicked Vegan. I love sharing seasonal vegan recipes
around the holidays. It makes me feel festive and creative.
I am currently at my parent’s house for the week to help out for Thanksgiving. I
am so spoiled having the house to myself all day long. I was able to spread my
laundry out all over the laundry room and divide them as a I like instead of
throwing everything in one load so I don’t have to pay more then I have to. I’ve
been working on much neglected crafts, some for Christmas, some for me. And I’ve
been able to rock out to the Taking Back Sunday pandora station on full blast,
belting out embarrassing songs from my high school years while cooking in a
kitchen that is MUCH larger then mine without annoying a single soul. It is
FANTASTIC.
One of those dishes being cooked while dancing around to New Found Glory is this
puff pastry wrapped Lentil Loaf. My parents have realized having me around all
day is advantageous because I can make them dinner! So I made this one night
thinking it would also be a perfect main dish for Thanksgiving. It’s hearty,
really pretty and as my meat eating parents stated, “doesn’t have anything weird
in it”. lol! It true that I have a bit of a different palette from them but I
think this is a dish that could be passed off to most people without raising any
eyebrows. I mean, as much as I love Tofurkey, especially for Thanksgiving
sandwiches the day after Thanksgiving, there ain’t no way I’m going to be able
to pass that off to my relatives!
PUFF PASTRY WRAPPED LENTIL LOAF
Author: It Doesn’t Taste Like Chicken
Prep time: 50 mins
Cook time: 40 mins
Total time: 1 hour 30 mins
Serves: Makes two loaves, serves 8
INGREDIENTS
* 2 Sheets of Puff Pastry, Thawed (Check to make sure they are vegan, most
brands are)
* 1 Cup uncooked Lentils (I used green but red or brown can also be used)
* 2 1/2 Cups Vegetable Broth
* ½ Cup Pecans
* ½ Cup Walnuts
* 3 Tablespoons Ground Flax
* 1/3 Cup Warm Water
* 2 Tablespoons Olive Oil
* 1 Medium Onion
* 2 Stalks of Celery
* 2 Medium Carrots
* 1- 8 oz. Tub (around 3 1/2 cups) of Mushrooms (I used Baby Bellas)
* 4 Cloves of Garlic
* ½ teaspoons Salt (or more to taste)
* Several Grinds of Pepper
* 1 teaspoon Dried Thyme
* ¼ teaspoon Cayenne
* ¾ Cup Rolled Oats
* ½ Cup Flour
* Couple Tablespoons of Non-Dairy Milk to brush on the pastry (optional)
INSTRUCTIONS
1. Preheat oven to 400F (200C).
2. Rinse the lentils, then add the rinsed lentils to a pot with the vegetable
broth, cover, and bring to a simmer and cook for about 35 to 40 minutes
until liquid is absorbed and lentils are soft, even mushy.
3. Take an immersion blender or potato masher and mash the lentils until about
two thirds of the lentils are mush.
4. In the meantime, chop the nuts and put them in a dry pan over medium heat.
Toast them, keeping an eye on them for about 10 minutes until they are all
toasty and fragrant. Remove from the pan and set aside.
5. In a small bowl mix together the flax and warm water and set aside to
thicken.
6. Chop up the onions, celery, carrots, mushrooms, and garlic.
7. Heat the olive oil in a pan over medium high heat, then sauté the onions,
carrots and celery until they begin to soften up, about 5 minutes. Add the
mushrooms and sauté another 5 minutes until the mushrooms have shrunken and
become juicy. Add in the garlic, salt, pepper, thyme, and cayenne and sauté
about 2 minutes more. Remove from heat.
8. In a large bowl, mix everything together- the lentils, toasted nuts,
veggies, flax mixture, the oats and the flour. *Up to this point, you can
do everything a head of time. I made the lentil mixture 4 days before using
and did not have any problems with it. Just cover it really well and pop it
into your fridge until you are ready to use it. If you were doing this for
Thanksgiving, I would make the mixture and put the puff pastry in the
fridge the night before. The next morning, you just have to do the below
steps and it will come together nice and quickly*
9. On a lightly floured surface roll out one of the puff pastry sheets until
you get a rectangle that is about 10 inches by 14 inches. Transfer the
pastry sheet to parchment paper. At this point you have two options:
1. Just roll up your lentil loaf in the puff pastry. Take half of the
lentil mixture and form a loaf shape down the middle of the puff pastry,
leaving a bit of room at both ends. Use your hands to pat the mixture
into a firm log. Wrap up the loaf any way you see fit.
2. Go for the WOW factory with the weave texture shown in the picture. Use
the back of a knife to make a guide dividing the pastry into three even
sections. Then cut angled strips down each side about 1 inch wide. Cut
off the top two and bottom two strips so that you have two end flaps.
Place half of the lentil mixture down the centre of the dough and using
your hands, pat into a firm loaf shape. Now fold up the top flap over
the end, then take the top right strip and fold over the loaf. Take the
top left strip, and fold that over, making an x. Do this all the way
down the crossing alternative strips. Try to keep the strips close
together leaving only small gaps. Once you get near the bottom, fold the
bottom flap up, then finish braiding the last strips tucking the ends
into anywhere they look good. (see the above picture for a visual).
10. Repeat with the remaining pastry and lentil mixture so you have two loaves.
11. Optional: Brush the top with non-dairy milk and move to a baking sheet. I
did not do this and I thought my puff pastry still came out nicely.
12. Bake for about 40 – 45 minutes checking every now and then until it’s all
golden brown and gorgeous. Serve with gravy, BBQ sauce, ketchup or
cranberry sauce.
This recipe reheats nicely as well. I will usually pop it back in the oven at
350 degrees for 10-15 and let it reheat. The pastry stays flaky and doesn’t get
soggy.
What are you making for the Thanksgiving holiday? What are you most looking
forward to? I can’t wait to get my hands on some stuff and some green bean
casserole!!
If you are in need of some inspiration, check out last year’s Thanksgiving Round
Up . I have a green bean casserole recipe on there from a few years back that
was so good I was eating it out of the pan.
Posted in Recipes | Tagged Entree, Main Dish, thanksgiving | 1 Comment »
2015 VALENTINE’S DAY RECIPE ROUND-UP
February 10, 2015 by Erin
HAPPY 2015!!!! Two months late…
I can’t deny that I have been neglecting my blog in 2015. Here’s what has been
going on:
– In December, I got a new, full-time job. Which is great! As much as I loved
dropping everything and moving to Australia, it took a serious toll on my
finances. So did the two moves in less than 12 months and the tempting I did
August-December. So yeah to paychecks again!!! Unfortunately, with a new job
comes a new schedule and an adjustment period. I have been working lots of hours
to try and get up to speed with my co-workers and to earn my keep. There has
been more than one night where I’ve come home at 8, had a cup of tea and a bowl
of popcorn for dinner, and passed out at 9:30. As you can imagine, that not only
makes me incredibly boring but it doesn’t leave a ton of time for new recipes.
Unless you want a recipe for making peppermint tea and stove top popcorn. Cause
I am ALL over that!
– In January, I started the Tone It Up plan, which I am loving! You can follow
the link to read more about it if you are interested. Since I was making next to
nothing Aug-Dec and still having to pay rent and bills, I was eating really,
really poorly. I was eating a lot of free food that was available at my temp job
which means I wasn’t hesitating to have pizza for lunch two days in a row. Hey!
I mean, take the cheese off and that’s a free meal right there! So, once I got
hired full-time in December and started receiving real, grown-up paychecks
again, I decided to crack down and start eating better. The problem with this
is, though I make all my own food for the Tone It Up plan, about 90% of it is
from their nutrition plan, which is all under copy right. Not super helpful for
a food blogger!
Despite these set backs, now that I am a bit more settled into the new job and
the new plan, I am able to work out some wiggle room for recipes for the blog. I
am hoping to start posting again in the next week or so. The recipes may be a
little slower coming as I get settled into my job and they may be a bit more
healthy but they are on their way.
Until then, here is a Valentine’s Day Round-Up for you. I’ve added to last years
since I made some super fun things while in Aussie.
Breakfast:
“Be Mine” Fruit Smoothie
Chocolate Pancakes for One (can easily be multiplied)
Heart-shaped Red Velvet Nutella Breakfast Rolls
Strawberry-glazed Donuts
Dinners:
Peanutty Noodles
Pumpkin Burger with Beer Fries
Spicy Black Bean Quinoa Soup
Tofu Mango Summer Rolls (as Boston is currently buried under a million feet of
snow, give or take, I couldn’t resist adding these as a nice alternative to
soups and stews. They are also a fun “Make Your Own” if you and your significant
other like different things)
Desserts:
The Perfect Chocolate Cupcakes (You could fill these with Strawberry Chia Jam
for something a little different)
Coconut Passion Fruit Cupcakes with Coconut Milk Buttercream Frosting
Dark Chocolate Truffles
Healthy-ish Peanut Butter Truffles
Peanut Butter Rice Crispy Treats
Red Velvet Beet Cupcakes
I want to eat ALL of these desserts. Instead, I am currently eating grapefruit.
If you want to see more of what I am eating which is all vegan and Tone It Up
approved, you can check out my instagram account, tiu_wickedvegan. Part of the
plan is you check in regularly so be prepared for A LOT of food pics. You’ve
been warned.
Posted in Life, Recipes | Leave a Comment »
12 DAYS OF (VEGAN) CHRISTMAS COOKIES, DAY 9: CHOCOLATE PEPPERMINT CAKE POPS
December 21, 2014 by Erin
One of the most tempting, non-vegan treats during the holidays for me is a
Starbucks Peppermint Mocha and their peppermint cake pops. It’s just so
comforting when it’s cold out and you’re having a stressful day. I have managed
to figure out how to make a vegan Peppermint Mocha (Soy Latte with peppermint
syrup and then add chocolate powder at the milk bar) but the cake pop was the
kicker. It was just such a perfect little bite of sweetness but with the white
chocolate, it definitely wasn’t vegan. So I decided, I can totally make these
myself! They were one of the first things on my cookies list. I mean, I know
that they aren’t technically a cookie but they are bite size and they are
portable so they sort of fit into the category right? Right. Erin logic at work
right there.
Chocolate Mint Condensed Milk
from Veganbaking.net
* 2 ¾ cups So Delicious Chocolate Mint Coconut Milk
* ½ cup sugar
* 1/8 teaspoon salt
* 1/4 teaspoon vanilla extract
Combine the “milk” and the sugar in a slow cooker. Set for high and cook for 7
hours, leaving uncovered the whole time. You should have 1 cup of condensed milk
when you are done. Transfer to a bowl to allow to cool. Once cool, whisked in
the vanilla extract.
If it cooks down too much, you can add water and food process it until you have
1 cup.
*this can also be done on the stove top. Go to veganbaking.net for the full
instructions on that.
**If you can’t find this milk, you could heat 2 3/4 cups of almond milk with
some cocoa on the stove like you were making hot chocolate. Once well combined,
add to the slow cooker and proceed as instructed above, replacing the vanilla
extract with peppermint. I didn’t try this but it would be worth a try. I think
you would get similar results.
Vegan Chocolate Cupcakes
from Brown Eyed Baker
* 1½ cups all-purpose flour
* ¾ cup unsweetened cocoa powder
* 1 teaspoon baking powder
* ¾ teaspoon baking soda
* ¾ teaspoon salt
* 1 avocado, pitted and peeled
* 1 cup pure maple syrup
* ¾ cup almond milk (you can use the So Delicious Chocolate Mint milk here too
but it doesn’t really make a difference in the taste)
* 1/3 cup canola oil
* 2 teaspoons vanilla extract
Preheat oven to 350°F. Line 12-cup muffin pan with paper liners. Whisk together
flour, cocoa powder, baking powder, baking soda, and salt in bowl. Purée avocado
in food processor until smooth. Add maple syrup, almond milk, oil, and vanilla,
and blend until creamy. Whisk avocado mixture into flour mixture.
Spoon batter into prepared cupcake cups. Bake 25 minutes, or until toothpick
inserted into center comes out with some crumbs attached. Cool.
Chocolate Peppermint Cake Pops
adapted from my almond joy cake balls
made about 15 large cake pops. I suggest making them a little smaller
* 1 batch of the above vegan chocolate cupcakes (or your favorite chocolate
cake recipe)
* 1/8 cup condensed chocolate mint condensed milk
* 1/3-1/2 cup So Delicious Chocolate Mint Coconut Milk
* about 1 bags of vegan chocolate chips
* 1/2-1 tsp of peppermint extract
* 1 tsp shortening (this thins out and keeps your chocolate smooth. If you
can’t find a vegan shortening that you like, I know Earth Balance has one,
this is not necessary. Your chocolate will just be thicker)
* sticks for your pops (I used striped straws and cut them in half)
* candy canes crushed up
Crumble the cooled chocolate cupcakes into a large bowl. Add 1/3 cup milk and
the 1/8 cup condensed milk to the bowl. With your hands, mix the ingredients in
the bowl together until they are well combined. You want the mixture to be moist
and easily stick together. If it is too dry, add the remaining Chocolate Mint
coconut milk a little at a time until you are satisfied with the consistency.
How much milk you will need will depend on how moist your cake is. Once the cake
and milk have been combine to your satisfaction, roll into balls and place on a
baking sheet lined with parchment paper. Chill for 1 hour. (if you are using
straws, insert them into the cake pops before chilling. It’s more difficult
after since they are hollow.)
Melt the chocolate, the shortening and the extract in a double boiler on the
stove. Dip one end of the pop sticks into chocolate and inset into your chilled
cake pops. Roll the chilled cake balls in melted chocolate and place back on the
parchment paper. Sprinkle with crushed candy canes. Return to the fridge until
read to serve.
These are so cute!! They would be adorable with little cake pop bags and festive
ribbons if you are giving them away. I made mine way too big so definitely aim
to make them on the smaller side. With the chocolate cake, chocolate condensed
milk and chocolate coating, they end of being quite rich so smaller will be
better. You can also decorate these with sprinkles, if you prefer, and leave off
the sticks if you just want truffles. These are so versatile in decorating and
customizing. And guess what? They would totally go with your vegan peppermint
mocha!!
Posted in Recipage | Leave a Comment »
12 DAYS OF (VEGAN) CHRISTMAS COOKIES, DAY 8: PECAN PIE COOKIES
December 20, 2014 by Erin
I don’t like pie. I’m not a pie kinda gal. When given the option, I will pretty
much choose any dessert except pie. The only pie that I’ve even attempted to
make is a chocolate silk pie and that’s sort of cheating since it’s a pre-made
graham cracker crust and chocolate pudding.
BUT, when you make a pie into a cookie, I’m totally on board! My mom made these
cookies last year and pretty much hasn’t stopped talking about them. I knew they
had to make the cut when I was making my list for my cookie-a-thon.
Pecan Pie Cookies
makes 24; I’m no sure where this recipe came from as it was emailed to me. If
you know the source, please feel free to send it to me.
Cookie
* 1 cup firmly packed brown sugar
* 3/4 cup Earth Balance vegan butter
* 1 Ener-G egg
* 1 teaspoon vanilla
* 2 cups all-purpose flour
* 1 teaspoon baking powder
Filling
* 1 cup chopped pecans
* 1/2 cup firmly packed brown sugar
* 1/4 cup canned coconut milk (not lite)
* 1 teaspoon vanilla
Directions
Heat oven to 350°F. Combine all cookie ingredients except flour and baking
powder in large bowl. Beat at medium speed until creamy. Reduce speed to low;
add flour and baking powder. Beat until well mixed.
Shape dough into balls. Place 2 inches apart onto ungreased cookie sheets. Make
indentation in each cookie with thumb; rotate thumb to hollow out slightly.
Combine all filling ingredients in small bowl; fill each cookie with 1 rounded
teaspoon filling. Bake for 8 to 12 minutes or until lightly browned. Cool 1
minute; remove from cookie sheets.
These cookies are SO good. With all the brown sugar that is packed into these
babies, they are definitely sweet but the filling is so yummy! And they are just
the perfect combo of two holiday favorites.
Posted in Recipes | Tagged cookies, dessert, pecans, pie | 2 Comments »
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