Orange Cashew Biscotti

You will Need:

1/3 cup Fresh Orange juice
2 tbs flaxmeal
3/4 cup organic raw sugar
1/2 cup canola oil
1 tsp vanilla extract
1 2/3 cup all-purpose flour
2 tbs arrowroot powder
2 tsp baking powder
1/2 tsp salt
1 tbs packed orange zest (zest your oranges first and then squeeze for juice)

1/2 cup lightly crushed cashews.

Preheat oven to 350 degrees. In a large bowl whisk together the orange juice and flax meal. Add the sugar, oil, extract and mix well. Sift in the flour, arrowroot, baking powder, salt and orange zest. When the dough starts to form kneed in the cashews. The dough will be a bit sticky, Grease a baking sheet and form your dough into a log shape about 12 inches long. Place on your baking sheet and press down to flatten the dough to about 4 inches wide. Bake for 28 minutes or until lightly puffed. Remove and allow to cool for about 30 minutes.  Turn the oven to 375 degrees. Once cooled transfer to the cutting board and with a shape knife cut into slices pressing down in one motion. You don't want to use a serrated knife or saw the slices, because this will cause them to crumble into pieces. Place back onto the baking sheet cut side down and bake for 12-15 minutes.  Allow to cool and store in an airtight container.

Chocolate Almond Mint Cookies

I was doing a little spring cleaning today, I cleaned out the fridge and after I was done I just felt like baking. Maybe I just wanted the house to smell nice, I don't know. So I looked through my pantry and decided to put my cocoa powder, mint extract, and almond slivers to good use. In my head it sounded like a great combination and well I just love how these came out. The texture is great and the flavor even better. If you are a fan of mint chocolate you have to try this out. Its so quick and easy.

Ingredients:

2 cups flour (I used unbleached all purpose whole wheat flour)
1/2 cup cocoa powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup unrefined sugar
1/4 cup almond slivers
2/3 cup pure maple syrup
1 1/2 tsp mint extract
3/4 cup canola oil

Directions: Preheat oven to 350 degrees. In a large bowl mix together all the dry ingredients. In a small bowl mix together the syrup, extract, and oil. Add the wet to the dry and combine with a spoon. It should be a little crumbly...If to dry add a little more oil. Mix in the almonds.  Roll the mix into about a 1 inch balls and then press flat with you palms. Place on baking sheet.  Bake for 10 minutes. Do not bake for any longer or they will dry out.  Makes 20-24. Enjoy!

Snickerdoodle Bundt Cake

A long while back a good friend of mine Kaleena made my family one of  these delicious cakes. So I have to thank her for giving me the idea of making it vegan. I have played around with a basic recipe a few times and have found a good way to make this cake cruelty free. It has a great balance of moistness and fluffiness. As well as having a crystallized cinnamon sugar coating.  I hope you enjoy this as much as my family.

Ingredients
 
1 tablespoon ground cinnamon
1 cup organic sugar
1 tablespoon of butter for greasing your cake pan

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup softened vegan butter
1 cup organic sugar
1 cup light brown sugar
1/3 cup soy milk
1 tablespoon apple cider vinegar
2 teaspoon vanilla extract
1 cup unsweetened apple sauce

Directions

Preheat oven to 325 degrees. In a small bowl, mix together 1 cup of sugar and tablespoon of cinnamon.  Grease your bundt pan with a little butter then dust the entire inside of the pan with the sugar and cinnamon mixture. I usually use about 1/3 off the mixture a good way to do this is to hold the pan over the sink and turn it to its side while spinning it slowly, this will get it more evenly coated.Save the remaining sugar and cinnamon mixture and set everything aside.

In another small bowl mix together the milk and vinegar. Set it aside for about 10 minutes to let it curdle.Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the milk mixture and beat until combined. Stir in the vanilla. Add the flour mixture alternately with the apple sauce. beat well.

Spread half of the batter into the prepared pan. Sprinkle with 1/3 of  the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 1 hour  before inverting onto a wire rack to cool completely. aside.

Strawberry Cupcakes with Chocolate Strawberry frosting and Peanut Butter Cupcakes with Banana Frosting

So these were Hadley's and Radley's First Birthday Cupcakes. My twins turned one on January 19th and we had there Birthday party yesterday. I must say they were both so yummy.

Hadley's Strawberry Cupcakes with Chocolate Strawberry Frosting

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegan margarine
1 1/2 cups sugar
1/2 cup applesauce
1/3 cup non dairy milk (I used almond milk)
1 teaspoon vinegar
1/4 cup oil
2 teaspoon rum extract (I actually thought I was putting in strawberry extract but accidentally grabbed the rum, One of the best accidents I've made in a while.)
2 cups strawberries, chopped
   
Preheat oven to 350° F and line cupcake pans. Sift flour, baking soda, and salt in a medium bowl. Cream margarine and sugar together until fluffy. Add applesauce. Combine the milk with the vinegar and let stand for ten minutes. Add the milk, oil, and vanilla into the margarine sugar mixture. Then add the flour mixture gradually. Mix in the strawberries. Fill the cupcake tins 2/3 full. Bake for 20 minutes.

Chocolate Strawberry Frosting

1/2 cup vegan shortening
1/2 cup Earth Balance or vegan margarine
3-3 1/2 cup powdered sugar
1/4 cup coconut milk
1/4 cup cocoa powder
1 teaspoon strawberry extract

Cream together the shortening and butter for 3 minutes.  Add extract, cocoa powder, and  coconut milk then beat another 5-8 minutes.  Frost cooled cupcakes or cake.

Radley's Peanut Butter Cupcakes with Banana Frosting
1 cup all-purpose flour
1 cup
3 1/2 teaspoons baking powder
1 teaspoon salt
2 cups graham cracker crumbs
1 cup natural unsweetened peanut butter
1/2 cup vegan shortening
1 cup
1 tablespoon vinegar
1/2 cup apple sauce
1 teaspoon vanilla extract

Preheat oven to 375 degrees. Sift flour, sugar, baking powder, and salt together. Mix the milk and vinagar together and let sit for 10 minutes. Add graham cracker crumbs, peanut butter, milk, shortening, apple sauce, and vanilla. Beat mixture with electric mixer on low until moistened, and then beat on medium for 2 minutes. Fill you cupcake pan 2/3 of the way full and bake for 25- 30 min.

Banana Frosting

1/2 cup vegan shortening
1/2 cup Earth Balance or vegan margarine
3-3 1/2 cup powdered sugar
1/4 cup coconut milk
2 teaspoons banana extract

Cream together the shortening and butter for 3 minutes.  Add extract and  coconut milk then beat another 5-8 minutes.  Frost cooled cupcakes or cake.

This is a great base frosting. The coconut milk really helps to fluff up the frosting and since it does not have a strong coconut flavor it takes on the flavor of anything you add. If you do want a coconut flavor I would add coconut extract and some dried shredded  un-sweetened coconut.