Not all experiments in the kitchen turn out like I planned, or hoped.
So I used my vegan brownie recipe and I was going to make brownie bites with a German chocolate marshmallow in the middle.
Popped them in the oven and…….
The marshmallow melted into a sticky goo. Apparently you are supposed to put the marshmallow on when there is about 1 minute of baking time left. Oh well, they still tasted yummy!
I used my “Bake Pop” to make vegan brownie/cake balls. Granted it took a few trial runs and failed attempts to finally get them right. I used my vegan brownie mix and added just a little rice milk to thin out the batter then poured the batter into the pan. *Make sure you follow the instructions that come with the Bake Pop. They are very specific.*
I melted a little semi-sweet chocolates and added a little bit of veg oil to make it runny. Dropped the ball in the bowl of chocolate and rolled it around till it was coated. Then I lightly stabbed the ball with a fork, dont stab too far in because it will split the ball in half. For the coconut ones I covered a large plate with coconut then rolled the ball around until it was completely coated. I lined a baking sheet with cupcake papers then placed the balls in the papers. Not bad for my first time!
This is an altered recipe I found on allrecipes.com. Its super chocolaty and almost has a cake like texture, goes great with almond milk. Make a vegan frosting and spread it on top to make it extra delicious.
Pre-heat oven to 350. Spray a 9×13 pan with Bakers Joy.
- 2 Cups all purpose flour
- 2 Cups granulated sugar
- 1 Cup dutch processed cocoa powder
- 1/4 Cup instant chocolate pudding
- 1 Tsp baking powder
- 1 Cup water
- 1 Cup vegetable oil
- 3/4 Cup rice milk
- 1 Tsp pure vanilla extract
In a separate bowl, combine the flour, sugar and baking powder. In a stand mixer fitted with the paddle attachment, mix the oil, water and vanilla extract until just combined. Turn the mixer on low speed and slowly add the flour sugar combo until well combined. Pour into pan and bake 25-30 minutes or until toothpick comes out clean.
Here are some Halloween cupcakes I made for my husband to take to work for a pot luck. They are vanilla with Oreo frosting and chocolate with Oreo frosting. I filled the cupcake papers with the cupcake/batter dispenser, threw on a few sprinkles and wa-la! I put them in my handy dandy cupcake/cake carrier for easy transport.
This past weekend I made some cupcakes for a good friend of mine from High School who is having a baby boy. The cupcakes are red velvet with cream cheese frosting. The cupcake papers I used worked out great. The design doesn’t fade like some papers do. I used Wilton tip #32 to frost the cupcakes. I then added a little blue crystal sugar for a pop of color.
I also made a Big Sister cake for her 2 year old daughter. The cake is also red velvet with cream cheese frosting. I used a mini spring form pan to bake the cake then split the cake in half and filled it with cream cheese frosting. I then put a crumb coat on the outside and put the cake in the freezer for about 30 minutes to set. After 30 minutes I put another layer of frosting on the outside then put it back in the freezer for about 15 minutes. I then rolled out some fondant and covered the cake. The flowers are pre-made. I didn’t have the time, or patience, to make some of my own. I then mixed some of the cream cheese frosting with pink icing color and used Wilton tip #5 to make the pink dots.
I love Oreos so combing to of my favorite things, cake and Oreos, was pure bliss! To start, make any variety of chocolate cupcake. Then make the butter cream recipe on this site. Then take as many Oreos as you want and crush them up in a plastic bag. I found pounding them on the counter worked well. Mix the crushed Oreos in with the butter cream. Top off your cupcakes and enjoy!!
My husband is a genius! I made a cake this week for a friend and I had some leftover cake scraps. My husband came up with the idea of making bread pudding with the cake scraps instead of using bread. He actually baked the thing himself. He’s not a baker, he doesn’t really have that kind of patience. He did an awesome job though! The pudding turned out delicious! Here is the recipe for bread pudding we used, just use leftover cake scraps instead of bread. Enjoy!
I came up with this yummy ginger cupcake recipe made with fresh grated ginger and dried ginger. The cupcakes bake nice, fluffy and delicious.
- You will need:
- Stand mixer with paddle attachment
- Balloon whisk
- 3-12 cup cupcake pan
- Ice cream scoop
- 4 1/2 Cups cake flour
- 3/4 teaspoon Kosher salt
- 1 Tablespoon + 1 teaspoon baking powder
- 7 Egg whites for white cake / or 4 eggs if you want a yellow cake
- 2 Cups whole milk
- 9 Tablespoons unsalted butter at room temperature
- 2 1/2 Cups granulated sugar
- 1 Teaspoon grated fresh ginger
- 1 Tablespoon ground ginger
Preheat oven to 350 degrees. Line the cupcake pan with paper cups.
In a large bowl combine the flour, salt, ground ginger and baking powder with the balloon whisk, set aside.
In a medium bowl, break up the egg whites with a fork, add the milk and mix together, set aside.
In the stand mixer bowl, cream the butter then add the sugar. Mix until light and fluffy.
Alternately add the flour and egg mixture to the butter mixture, beginning and ending with the flour. Stop the mixer and scrape the bowl to ensure everything is mixing in. Stop beating when the last portion of flour is just blended.
Use the ice cream scoop to fill the cupcake pan. Bake for 20 minutes, check with a toothpick. Remove from the oven and let sit on a cooling rack for 10 minutes. Remove the cupcakes and place them on the cooling rack. Cool completely before you frost them. I made an orange butter cream to go with the cupcakes. Just follow the butter cream recipe from this site and add 1 tablespoon of orange extract. If you want texture you can add 2 teaspoons of orange extract and 1 tablespoon or orange marmalade.