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Category Archives: Baking

And the Oscar goes to…..

Ohhh how I love award shows! Especially the Oscars.  I love seeing all of the celebrity’s, the fashion, the fact that it’s live and anyone could say anything!

I am totally celeb obsessed! And yes, it has also been my life long dream to become famous.

I’d be great at it don’t you think??  Lol

So I’ve been hemming and hawing over what to make for tonight’s special occasion, and finally came up with a nice menu for two, my roommate and I.  I was deathly ill yesterday… let’s just say that I had a lapse in judgment, more rather, was having a fantastic time out with friends and did not stop to think that after having a couple glasses of red wine, drinking a long island iced tea might not be the bestest of ideas….. yea noooo bueno.  However, I treated myself with extra sleep, coconut water then made a lentil vegetable soup and today I feel as good as new!!  Again, the powers of whole foods strike again! Lol

Oscar Night Menu

– True Cilantro Cheesy Grits

– The Fighter Garlic Basil Sweet Potato Fries

– Black Swan Grapefruit Avocado Sprout Salad

– The Kings Speech Peppermint Tea

– Toy Story 3 Chocolate Cake with a Lemon Mint Blueberry Glaze

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

And the Oscar goes to…….

Me!!! Lol

Yes, that is a real Oscar!!  About 4 years ago I went to LA for a wedding and it was right around Oscars time so they had this whole display with all of the real oscars in cases, and then one that was attached to a cord that you could hold and take a picture with!  You can only imagine my sheer excitement!!!

I won’t post all of the recipes here as that is a tad overwhelming!  So I’ll start with the Gluten Free Vegan Chocolate Cake!!

Gluten Free Vegan Brownies with a Lemon Mint Blueberry Glaze

– 3 tsp Ener-g Egg Replacer

– 6 Tbsp Warm Water

– 1 3/4 Bobs Red Mill Gluten Free All-Purpose Flour

– 1/3 cup Carob Powder

– 1 tsp Baking Powder

– 1/2 tsp salt

– 1/3 cup melted Coconut Oil

– 1/3 cup chopped Green & Black 86% Chocolate Baking Bar

–   1 Tbsp Vanilla Extract

– 1 ripe banana mashed

– 1 cup Vegan Sugar

* Preheat the oven to 350 degrees.

– Whisk together the EnerG Egg Replacer and warm water and set aside.

– Add the flour, carob, baking powder, and salt in a large mixing bowl. Whisk together until they’re thoroughly blended.

– Chop the chocolate bar and place in a medium-sized microwavable bowl. Microwave for 30 seconds. Stir. Microwave another 30 seconds and stir again. Whisk in the melted coconut oil until the mixture is smooth. Add the vanilla, mashed banana, and egg replacer and blend well. Stir in the sugar.

– Add the wet mixture to the large bowl with the dry ingredients. Gently mix together with a large spoon or curved silicone-type spatula until the batter is just blended.

– Line an 8” x 11 ½” pan with parchment paper. Spoon the batter into the pan and spread out to the edges.  Place in the middle of the pre-heated oven for 30-35 minutes. They’re done when a toothpick inserted in the center comes out with a few moist crumbs attached.

– Cool in the pan, remove, and cut into squares. (Best stored in the fridge.)

Lemon Mint Blueberry Glaze

– 1/2 Cup Frozen Blueberries

– Small bunch mint roughly chopped

– Juice from 1 inch of lemon

– 1/4 – 1/3 cup vegan sugar

– 1 Tbsp Chia Seeds

*  Place all ingredients (minus the chia seeds) into small sauce pan and heat (stirring constantly) on medium heat.  Heat for about 2-3 minutes until it comes to a rolling boil.

* Add in the Chia seeds and keep stirring constantly until the sauce becomes a slightly thick jam like consistency.

* Pour onto the chocolate cake and enjoy with a nice cup of peppermint tea!!

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Valentines Day is Berry Granola

Happy Valentines Day Everyone!!

Well  I hope everyone had a wonderful valentines day filled with love no matter if your in a relationship or not.  I myself am not, but a few valentines day’s ago my best friend reminded me that it’s not just about your “loved one” but about the love you have all around you, from family and friends!  I thought that was a fabulous way to look at it.   So thank you D!!  I love you!! 🙂

I had work today, which flew by! I love those days don’t you?  Where you all of a sudden look at the clock and it’s already 3:00!! WOW!!

I came home and fixed a most delicious meal of sprouted mung beans, steamed broccoli and red quinoa with a ginger miso dressing 🙂  oh it was scrumdi-dily-umptious!! I apologize for no pictures, but as usual I made extra so I have some for dinner tomorrow night, so I’ll try to remember to take some photos and post the recipe.  It’s quite simple and easy to throw together, which is my philosophy about meals during the week.

However, I will share with you what I whipped together this evening.  I have been fixated on making some granola since my fantastically big flop of making it about a month ago where I burned it to a crisp!  So this time I basically stood watching the oven the whole time.   And as usual, I didn’t measure anything, but since granola is really just a big mixture of whatever, I’ll just post what I put into it.  You can feel free to add or subtract to your own desired taste!

Valentines Berry Granola

– Bobs Red Mill Gluten Free Oats (2 cups?)

– Dried Cranberries (apple juice sweetened)

– Dried Strawberries

– Goji Berry

– Dried unsweetened banana (1/4 cup)

– Coconut flakes (1/4 cup)

– Raw almonds (1 large handful)

– Raw sunflower seeds (1 large handful)

– Chia seeds (2 Tbsp?)

– Coconut Oil  (approx. 1/2 cup?)

– Brown rice syrup (approx. 1/4 -1/3 cup?)

* Preheat oven to 350 degrees

– Mix all ingredients together until fully encorporated.

– Spread onto parchment paper

– Put timer on 5 minutes, and every 5 minutes open oven to stir granola around.  Keeping your eye on the oven to make sure it doesn’t burn!!  I believe I baked it a total of 30 minutes??  (basically just keep watching it until you feel its about done.)

– Let it sit out so it hardens up a bit, then carefully break into nice big chunks and put into an air tight container. Enjoy it with some vanilla hemp milk, or over fresh cut fruit and yogurt or just eat by the handful as an on the go snack!! The options are endless!!

Let cool

And just remember….

“All you need is Love…”

100% Delicious and 0% Guilt

Oh yeaaaaaaaaaaa we’re talkin DESSERTS!!! and yes, they are totally and completely guiltless, totally good for you and absolutely DELCIOUS!!! This should almost be illegal!!!

Before you say “hah! yea right this lady is cookoo” just hear me out…. er…. read me out.  I have a few yummy recipes here for you which will blow your socks off!! and they are ohhh so very easy to make and very few ingredients.

I have an insatiable sweet tooth and so believe you me I have been on an endless hunt for delicious desserts that are actually good for you!!  Sure some of them are a bit more decadent then others but in comparison to regular desserts which are filled with processed animal products they actually have nutrients and you can indulge a bit more without feeling gross and weighed down.

Here are a few recipes which I will be posting throughout the next couple weeks, so look out!!

– Banana soft serve (the variations on this one are endless!!)

– Chia pudding

– Chocolate Pudding

– Coconut fudge

– Chocolate Chip “Truffles”

………. and I could go on, but for right now I am going to leave you with what I created yesterday.

Chocolate Chip Truffles

Adapted from Pure 2 Raw
– 1/2 Cup Coconut Flakes

– 1/4 Cup Pumpkin Seeds (raw)

– 1/4 Cup Unsweetened Banana Chips

– 2 Medjool Dates (pitted)

– 4-5 Slices of Dried Yacon Strips

– 1 tsp Almond Extract (or Vanilla)

– 1 tsp Coconut Oil (liquid)

– 1-3 Tbsp Water (added 1 at a time, checking for consistency)

– 1 Tbsp Cacao Nibs

– 1 Tbsp Vegan Chocolate Chips

Chocolate Coating:

– 1/3 Cup Coconut Oil (liquid)

– 5 Tbsp Cacao Powder

– 1-2 Tbsp Agave

– 1 tsp Almond Extract (or Vanilla)

Directions:

1) Place coconut flakes, pumpkin seeds and banana chips in food processor and blend until blended until the consistency is fine but not too fine.  You still want some chunks.

2) Chop dates roughly and add into processor, along with coconut liquid, almond extract, and yacon strips and blend again

3) While blending add in water, one tablespoon at a time until you reach consistency of a moist “dough”

4) Pour “dough” into a bowl and stir in the Cacao Nibs and Chocolate Chips

5)  Using a cookie scoop (or tablespoon) scoop one or two scoops of dough and shape into a ball.  It will seem a bit crumbly so don’t try and roll it into a ball.  Use the palms of one hand and fingers of the other hand to form into a ball.  Place them on a plate with parchment paper on it.

6) Place in fridge while preparing the chocolate coating

Directions for Chocolate Coating:

1) Scoop out 1/3 cup of coconut oil  and place in a saucer, then fill a bowl with hot water and then place the coconut oil in the saucer into the bowl.  **Make sure the water line is below the saucer, you don’t want water getting into the coconut oil.  Stir every so often until it turns to liquid.  You may have to replace the water if it starts getting cold.

** you could also pop it in the microwave for like 10-15 seconds at a time until melted.

2)  Add Cacao powder, agave and almond (or vanilla) extract into a bowl with the coconut oil and whisk until blended

3) Take the Chocolate chip balls out of the fridge and dip individually in the chocolate sauce and roll until fully covered.  Place back on parchment paper.

4) Once all are covered in chocolate, place back in fridge until the chocolate has hardened, and enjoy!!!!

Ingredients

Blend together until it looks a bit like this
Add in the Chips
And Stir…. mmm lookin gooooood!
Taa-daa!! They should be about truffle size
Place on parchment paper and pop in the fridge
The end product ……….. yummmm *drool*

What I love about these is that they are not too too sweet, but just right to satisfy your sweet tooth and know that you aren’t ruining your body with processed sugars!!

 

A little info on the awesome-ness of whats inside these delicious treats:

Coconut Oil/Coconut Flakes: High in amino acids and a low-calorie fat that the body easily converts to energy.  Improves absorption of the right kinds of calcium and magnesium ions.  Also improves digestion and absorption of fat-soluble vitamins and amino acids.

(**Note: When buying coconut oil, look for it in dark glass jars.  Oils are light sensitive.  Plastic is generally not best since the oils can seep into the plastic and toxins could possibly get leached into the oil.)

Cacao: Contains a naturally rich supply of antioxidants.  It also is the number one source of magnesium.  Contains 314% of the U.S. RDA of iron per 1 ounce serving.  Also contains chromium (helps to balance blood sugar), Manganese, zinc, copper, vitamin C, omega-6 fatty acids, phenylethylamine, anandamide, tryptophan, serotonin, fiber, and methylxandthines.  (I mean wow!!! no wonder there are whole entire books written on the powers of Cacao!!)

Yacon: Contains inulin, a complex sugar that breaks down slowly and that promotes healthy probiotics in the digestive system.

Pumpkin Seeds (or Pepitas): Great anti-inflammatory for arthritis, aids in lowering cholesterol, good source of protein and monounsaturated fats.

Banana: High in Potassium (great for leg cramps and replenishing electrolytes).  It’s a prebiotic and is great for building strong bones!

 

Now I definitely don’t think you could get all of those benefits from a real truffle or slice of chocolate cheesecake….

 

A Few Wishes and Amazing Vegan Chocolate Chip Cookie Goodness!

So I have been doing some “wishing upon a star” lately….. no one star in particular really… just wishing in general.  I have soooo many wishes these days.  Most of which have to do with time moving just a smidge faster so that I can magically be exactly where I am wanting to be.  Also, my life long dream to become famous is becoming stronger and stronger… why? I don’t know but if anyone has any connections give me a hollah!!

Life in general and what the future holds has been on my mind a lot lately, and when I say a lot I mean like ALL THE TIME!  By no means is this a bad thing, I just wish I had more answers to it all.  Lots of open ended questions:  Where am I going with my life?  When will I find “The One”?  Should I go to Grad school?  How am I going to get to California?  How long is it going to take until I finally can reach my ultimate goal?   ………and the questions continue, but I won’t bore you with my laundry list of “when’s”  but you get my drift right?

In particular, after having been single for the past ohh…. almost three years now, I am ready to get back into the dating field.  Not to mention the fact that after my 27th birthday this past year, I started getting that “settle down” itch which totally freaked me out!! So needless to say I would very much love to find my prince charming soon! Lol

Cinderella is my all time favorite Disney movie.... does that mean anything?? Lol

So with all of that “woe is me” yammering I just did, I shall share with you the amazing Chocolate Chip Cookies I whipped up to settle my nerves and mind this weekend.  I tend to hit up the kitchen when my mind is all a flutter, I find it soothes me, calms me down, I become “Zen” 🙂

Amazing Chocolate Chip Cookies

Adapted from Chloe Coscarelli

2 1/4  All purpose flour

1 tsp Baking soda

1 Tbsp Ener-g egg replacer

3/4 tsp Salt

3/4 tsp Cinnamon

1 cup Earth Balance Butter

3/4 cup Vegan Sugar

3/4 cup Brown Sugar

1/4 cup Water

1 Tbsp Vanilla

1 cup Chocolate Chips

Pre-heat oven to 350 degrees

1.) In a medium bowl whisk together the: flour, baking soda, egg replacer, salt, and cinnamon

2.) In a stand mixer (or can use hand mixer):

– Beat the butter for 30 seconds

– Slowly add the sugars in a stream while mixing

3.) In a small bowl mix the water and vanilla together

4.) Once the butter and sugar is mixed, add the water/vanilla mixture while still mixing the butter and sugar

5.) Put stand mixer on “stir” or if using hand mixer put on “low” and add in the flour mixture a 1/2 cup at a time.  Make sure that after each addition of flour the mix gets fully incorporated.

6.) Add in the chocolate chips and lightly mix (not too much! but just enough for the chips to get mixed in)

7.)  Using a cookie scoop or a tablespoon, scoop dough onto cookie sheet leaving enough room for them to spread.

8.) Using the palm of your hand, flatten the dough a little bit so they look nice and round

9.)  Bake for 12-18 minutes (depends on how you like your cookies)

– for super chewy doughy cookies bake for 12, for super crispy bake for 18.  – for medium texture use your judgement from 13 to 17 minutes

So I leave you with this one last question…