For the Spiced Apple Cake:
1 1/2 cups (187 grams) all-purpose flour
1 cup plus 2 (215 grams) tablespoons granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon freshly ground black pepper
1/4 teaspoon salt
3/4 cup (180 ml) vegetable oil
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 cups peeled and coarsely grated apples (about 2 large apples)
1/2 cup chopped walnuts (optional)
For the Maple Cream Cheese Frosting:
5 ounces (140 grams) egg whites (from whole eggs or a carton)
5 ounces (140 grams) light brown sugar
8 ounces (226 grams) unsalted butter, softened but still cool and cut into chunks
2 teaspoons pure vanilla extract
1/3 cup (80 ml) maple syrup
8 ounces (226 grams) cream cheese, softened
cinnamon for dusting
1 1/2 cups smooth peanut butter
1 cup + 2 tbsp. brown sugar
1 egg + 1 egg yolk
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees Farenheight and grease a large cookie sheet with butter. Cream the peanut butter, brown sugar, and vanilla well. Next add the egg and egg yolk and mix well. The mixture will suddenly turn very stiff. Scoop out spoonfulls of dough and roll in to balls. Place them on the cookie sheet and flatten them slightly. Bake for about 12 minutes. Enjoy!
1/2 cup water
3/4 cup granulated sugar
3/4 tsp. peppermint extract
1/4 cup crushed candy canes
7 oz. dark, milk, or white chocolate
Line a cookie sheet with parchment paper or aluminium foil. Heat water and sugar in small saucepan. Boil for 2 minutes without stirring. Stir in peppermint extract and crushed candy canes. It's okay if some of the candy canes start to melt. Pour hot syrup on to cookie sheet. Let stand until cooled and set, then crush in a blender. Melt chocolate in a bain marie or in a microwave. Stir in the crushed mint candy and mix well. Pour the melted chocolate on to the parchment-lined cookie sheet. Let set, then cut in to sticks. Enjoy!
This chocolate pie is so delicious. When slicing the pie, wipe your knife in hot water after each slice. It's kind of a nuisance but your slices will look professional. Enjoy!
(crust) 1 1/4 cups graham crackers
3 tbsp. melted butter
1-2 tbsp. milk or cream
(filling) 3 eggs
3/4 cup brown sugar
1/2 cup melted butter
1 tbsp. vanilla
1 tbsp. coffee
3 tbsp. all purpose flour
1 1/2 cup chocolate chunks
1/2 cup crushed candy canes
Preheat oven to 325 degrees Fahrenheit. Combine graham crackers, butter, and cream and dump in to pie plate (tin foil pie plates from the store are fine too if you don't have one). Press down firmly, then bake for around 5-7 minutes. Meanwhile, prepare the filling. Beat eggs and brown sugar, preferably with an electric mixer, until very thick and tripled in volume, around 6 minutes. Beat in butter, vanilla, and coffee. Mix well. Fold in flour, chocolate chunks and crushed candy canes. Pour batter over hot pie crust and return to the oven. Bake for 40 minutes. Let the pie cool or it will ooze everywhere if you try and slice it. I recommend freezing it. The pie will be dense, fudgy and delicious!
Ok, before we even start with this recipe, I know it's a little early for Christmas. But if you know me, I love Winter, and Christmas. Therefore, I thought why not start early? I found this recipe of a blog called Recipe Girl, and the name is self explanatory. It is a blog filled with recipes. If you are ever trying to find an interesting recipe to make, I would recommend that website for sure!
1 cup of packed brown sugar
6 tablespoons of butter
2 large eggs
1 and 1/4 cups of all purpose flour
1/2 cup of unsweetened cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup of buttermilk
1 teaspoon of vanilla extract
2 cups of powdered sugar
1/2 cup of cream cheese
1/8 teaspoon of peppermint extract
crushed candy canes
1.Preheat oven to 350 degrees Fahrenheit
2.Place brown sugar and butter in a bowl, and beat with a mixer at medium speed for 2 minutes or until well combined.
3.Add eggs to brown sugar and butter mixture and beat well.
4.In a separate bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
5. Add dry ingredients to the brown sugar, and butter mixture, alternating each time with buttermilk. Begin and end with flour.
6.Finish the cake mixture with the vanilla.
7. Spoon batter into 12 muffin cups, and bake for 10-14 minutes.
8.Cool in pan for 10 minutes.
9. Remove cupcakes from muffin tin, and leave to cool on a wire rack
10. In a medium sized bowl, mix together the powdered sugar, cream cheese, and peppermint extract. Stir until smooth.
11. Frost cupcakes and finish with the crushed candy cane.
All credit go to Recipe Girl.
In the fall time, there is so much buzz about Pumpkin Spice Lattes. But sometimes you want to enjoy yours, without all the extra chemicals. Myself, I am not much of a coffee drinker. However this cup of coffee is super popular. But after finding out just how many chemicals, and how little pumpkin (none) goes into these drinks, I thought it might be a good idea to find a more natural replacement. So, here you go.
I know what you're thinking - why on earth do I want to make weird vegan cookies, and shouldn't I be saving my avocados for a salad?
Instead of giving them some weird title like vegan, just think of them as cruelty free. No exploitation of animals was required to make these super yummy cookies, and they are even better than conventional chocolate chip cookies.
If I hadn't told you, you would not have even known there were avocados in the cookies. The vegetable fat replaces butter, and it is almost flavorless.
1 1/4 cup spelt flour
1 tsp baking powder
2/3 cup dark cocoa powder
1/4 cup coconut oil
1 mashed avocado
2/3 cup organic cane sugar (or coconut sugar, if you want them free from processed sugar)
1 tsp vanilla extract
1/3 cup almond milk or any other veggie based milk
1/2 cup dark chocolate chips
1/2 cup unsweetened shredded coconut (optional)
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, stir together the first three ingredients. In a separate bowl, mix (using a hand mixer) the coconut oil, avocado, and sugar until the sugar has mixed in completely. Add the vanilla extract.
Add the dry mixture to the wet, alternating with the almond milk. Mix until no flour is seen. Stir in the coconut and chocolate chips.
On a cookie sheet lined with parchment paper, place tablespoons of dough and flatten with the back of spoon.
Bake for 10 minutes.
I've played around with this recipe for a few months finding the best combination of ingredients, and this is by far one of the yummiest cookies I've had, so enjoy!
Perfect for something to munch on when hungry, this granola tastes, and smells, absolutely delicious. Eat it in clumps or let it separate for yogurt or cereal by tossing it half way through bake time.
4. Spread the mixture evenly on 1 or 2 baking sheets and bake for 23 - 28 minutes or until light brown. If you'd like your granola to be crumbly, toss the mixture half way through the baking time.
5. Cool the granola before eating or storing - stays fresh for a couple of weeks. Pairs with just about anything from yogurt to ice cream but tastes just as great alone.
Let us know what you think in the comments!
Photo and recipe from Minimalist Baker
1 cup all purpose flour, 2 oz. unsweetened chocolate, 5 oz. milk chocolate, 1 cup sugar, 1/2 cup butter, 2 eggs, 1 tsp. baking powder, 1 tsp. peppermint extract
Grease a 9 inch baking pan and preheat oven to 350 degrees Fahrenheit. Melt milk chocolate. Set aside. Set a heatproof bowl over a pan of simmering water and melt the butter and unsweetened chocolate in it. Stir in the sugar and blend well. Beat in eggs, peppermint extract, and melted milk chocolate. Sift over flour and baking powder and mix until combined. Pour batter in to prepared pan and bake for about 25-30 minutes.
Baking is a great and fun way to pass time! It is a science and art that requires patience. Creating a recipe is actually quite difficult, with many failures along the way!