Vegan Peppermint Whoopie Pie Recipe

Cake, Recipes, Sweets | December 13, 2015 | By

overhead vegan whoopie pie recipe batter on panThe holidays are finally upon us! If the christmas music hasn’t yet gotten to you, kids howling over toys, and the stress of all the shopping will be sure to do the job. Oh the joyous Christmas season. Fight back against selfish consumerism this year by baking gifts! Nothing gets me into the holiday spirit quite like stuffing loved-ones faces with delicious, homemade baked goods. I needed a recipe that would reflect my love for this winter season. What flavor (or flavor combination) would be able to convey that sort of emotion??
Mint? Mint aaand… chocolate, perhaps?

Introducing a Vegan Peppermint Whoopie Pie Recipe perfect for the holiday season!

These babes are adapted fromvegan whoopie pie recipe dusting my grandmothers famous classic whoopie pie recipe, with a festive vegan twist! Dense, moist chocolatey goodness make up the cake that is then generously filled with creamy, mint buttercream and sprinkled with crushed candy canes (completely optional). The addition of food-grade (very important!) peppermint essential oil delivers a superb mint flavor that is literally the icing on the cake. It goes along with the rich chocolate almost too well, becoming somewhat of a peppermint patty… cake! Nothing serves quite as much Christmas nostalgia as a creamy chocolate treat with just the right amount of mint.

As festive and delicious as you want them to be!

In my test kitchen for this vegan whoopie pie recipe, I wanted to ramp-up the holiday-factor to an “11”. I bought a box of organic, vegan candy-canes and furiously beat them with my rolling-pin. Unhappy with size inconsistency, I gave up and instead threw them into a coffee grinder with amazingly fast results. I played with mixing the iridescent powder into the frosting, resulting in a gross, goopy mess. I finally opted for dusting the tops, for a nice wintery-powdered look.
As pretty as it looked, the mint flavor from the candy wasn’t as strong as I’d like and would skip this step next time. Feel free to experiment as desired! Omitting the mint will simply deliver a delicious, classic whoopie pie recipe sure to please.

Serves 1 whoopie pie

Vegan Peppermint Whoopie Pie Recipe

30 minPrep Time

10 minCook Time

1 hrTotal Time

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Ingredients

  • 1/2 cup shortening
  • 1 c sugar
  • 1 flax egg
  • 1/2 cup soy milk
  • 1/2 Tbsp apple-cider vinegar
  • 1 tsp vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/2 cup hot water
  • For the frosting
  • I used my classic buttercream and added 3 drops of food-grade peppermint essential oil

Instructions

  1. Prepare the flax-egg and the "buttermilk" (soy milk and ACV)
  2. Preheat oven to 375°
  3. Cream the shortening and sugar together until well combined
  4. Incorporate the flax egg and beat well
  5. Mix in the buttermilk and vanilla extract
  6. In a separate bowl, sift the dry ingredients together
  7. Alternate adding the dry ingredients and the hot water to the mixture, mixing on medium speed
  8. Combine only until smooth texture is achieved
  9. Drop by the Tbsp onto parchment-lined baking pan
  10. Bake for 8-10 minutes
  11. Let cool completely before frosting and assembling
  12. Saran-wrap individually and keep in the refrigerator (can be frozen)

Notes

I prefer to keep them in the freezer and thaw slightly before eating. The frosting becomes an almost ice-cream like texture and it's amazing!

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Vegan Pizza Crust Recipe (No Knead!)

vegan pizza crust recipe ingredients

Mains, Recipes, The Basics | December 4, 2015 | By

hookA good vegan pizza crust recipe can be hard to find, let alone make. Once you find an easy one, you end up kneading the dough by hand for 12 hours before rising for another week! I want pizza today, dammit! Fortunately, this dough is insanely easy to make! Simply toss the ingredients into a Kitchenaid and mix on medium-high for a good 10 minutes. Voilà! The dough will be kneaded perfectly by the 10 minute mark, and will start to ball together. Simply let rise and top however you please! We often make vegan “meat-lovers”, cheeze, and veggie styled pies. The one pictured in this recipe includes tomato sauce, bell peppers, cherry tomatoes, and daiya mozzarella.

Let the machine do all the hard vegan pizza crust recipe uncookedwork! No need to spend hours kneading, this Vegan Pizza Crust Recipe is as easy as they come.

The hardest part about making this dough is waiting two hours for it to rise.
Start by throwing (or gently place, if that’s more your style) the ingredients in a kitchenaid, ramp up to medium-high and let it “knead” for about 10 minutes. I won’t look like much, but right towards the end it should ball-up nicely onto the hook. The intense “kneading” process works the gluten around nicely, allowing it to stretch and create long, chewy strands (the real secret to this vegan pizza crust recipe). If you don’t have gluten on hand, either omit, or replace the flours with bread flour. I have made it with exclusively all-purpose, but the chew is definitely worth the extra effort.

 

 

Yields 1 Pizza

Vegan Pizza Crust Recipe (No Knead!)

Light, chewy, amazing italian realness!

2 hr, 20 Prep Time

5 minCook Time

2 hr, 30 Total Time

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Ingredients

  • 1 cup all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 Tbsp vital wheat gluten
  • 1 tsp dry yeast
  • 1 tsp salt
  • 1/2 tsp italian seasoning
  • 1 cup warm water

Instructions

  1. Mix all ingredients on medium-high in a kitchenaid with dough-hook attachment
  2. Beat for about 10 minutes to knead
  3. Transfer to lightly-greased bowl for 2 hours to rise
  4. Roll the dough out
  5. Top with your favorite toppings (I used cherry tomatoes, bell peppers, tomato sauce, and vegan cheese)
  6. Bake at 500° for 5-6 minutes
  7. (If adding mixed greens like the post, remove from oven, top with greens, and broil for another minute)
  8. Let cool before cooking and devouring!

Notes

If you do not have vital wheat gluten on hand, simply replace all flours with bread flour. If you also do not have bread flour, simply use all-purpose. I have done this plenty of times with very delicious, less chewy results.

7.6.6
21
ESHA Logo
Calories
197 cal
Fat
1 g
Carbs
42 g
Protein
6 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

What’s your favorite kind of pizza? Let us know in the comments below!

Dog Treat Recipe for even the most finicky human

finished dog treat recipe
Athena waiting patiently for cookies dog treat recipe

Athena waiting patiently for cookies she can’t eat

Ask anyone, I love my dog more than I love most people. I do everything I can to keep her safe and healthy! Unfortunately, the pet-food industry is an extremely dirty one. Companies constantly cutting costs (just like the human-food industry) create nightmares for the consumer. From staph and other bacterium contaminates to mystery deaths and illness from treats sourced in China, it seems that no one can be too careful! The best alternative I can think of is to make her treats at home! This was my first attempt at a dog treat recipe, and was pleasantly surprised!

Cut out the crap! A dog treat recipe without the added junk.

I basically threw all of her favoriterolled dog treat recipe dough foods into a dough-mixture that was sure to please. Whole-wheat flour was used for the base, resulting in a nice protein-rich crunch. From here, you can experiment with whichever dog-safe foods your fur-baby likes! I chose banana, pumpkin, cinnamon, and almond butter for the flavor, a flax egg for added omegas for skin and coat health, and rolled oats for a nice texture change (I like to pretend she notices).

After all the patient waiting, Athena finally got the treat she had been faithfully sniffing the oven for!

cut dog treat recipe doughAs soon as they cooled, I broke one in half to test it against the real food critique. A couple of sniffs and BAM!! Cookie disappeared into the depths of the beast’s mouth. Never to be seen or heard from again.. that is, until she realized it was gone and started begging for more. Success! I like to give these out when special attention is needed. Even though this dog treat recipe is fairly healthy (especially compared with store-bought), too much of anything can be hard on their little tummies. We save these for good bath-times, overly successful walks, or advanced tricks she masters! I’m convinced these alone are motivating her more than I ever could!


 

Serves 12-14 Dog Treats

Dog Treat Recipe for even the most finicky human

Treats for your fur-baby!

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 2 1/2 cups whole-wheat flour
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1/2 mashed banana
  • 1/2 cup canned pumpkin (JUST pumpkin (not pumpkin pie filling))
  • 2 tablespoons peanut or almond butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons rolled oats
  • 1-2 tablespoons water

Instructions

  1. Preheat oven to 350°
  2. Mix all ingredients in a high-speed mixer until uniform
  3. Add water (1 Tbsp at a time) until dough is workable
  4. Roll out to 1/2 inch thickness (mine were a tad-bit thicker, resulting in a taller cookie)
  5. Cut out desired shape
  6. Place on baking sheet
  7. Bake until crisp, about 40 minutes
  8. Let cool and share with your favorite furry-friends!
Recipe Type: Dog Treat

Notes

These are meant as a reward/treat, not a meal replacement

7.6.6
55
ESHA Logo
Calories
127 cal
Fat
2 g
Carbs
25 g
Protein
4 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

Let me know how your fur-baby likes them!  How did they turn out? Respond in the comments below 🙂

Vegan Chocolate Layer Cake Recipe

Cake, Recipes, Sweets | November 22, 2015 | By

Following a chocolate layer cake recipe can be a daunting task.. trust me! In my test kitchen this week, I had to scrap several full cakes due to improper taste, texture, or size. It sucks to be a perfectionist. Fortunately, going through all this trial and error, I was able to create the most fool-proof vegan chocolate layer cake recipe to date! Easy to follow, easy to recreate, this beauty can be used for any occasion cakes are needed (when are they not!?)

Overhead chocolate layer cake recipe

Check your ingredients before departing on your chocolate layer cake recipe adventure!

After almost ruining two cakes, I started to question what I was doing wrong.. My cakes weren’t rising, or they would rise and then sink halfway through baking. I’ve made plenty of cakes before, but it felt as though I was brand new to the science. After doing some research, I discovered that my baking powder had gone stale! When mixed with water, instead of a violent bubbling I got a sad-looking fizz. Who knew it has to be replaced within a year!? That would explain my recent bad-luck with sinking cakes, the powder wasn’t active enough to help them rise! The phrase science of baking is no joke! Everything must be in perfect sync for the baked good to turn out flawlessly.

chocolate layer cake recipe cut

On to the real fun! And by fun, I mean the chocolately realness that is this cake.

chocolate layer cake recipe overhead

Rich, indulgent, moist, decadent.. I can go on forever about this chocolate layer cake recipe. After many disappointing batches, this cake was everything I could have hoped for. I used my all-purpose buttercream to decorate this beautiful work of art, along with fresh, organic strawberries and raspberries for a nice pop of color! Perfect for any occasion, I purposefully chose the red berries for a nice holiday-feel. Leave them or change it around for an all-reason cake! Birthday? Cake. Bat Mitzvah? Cake. Family reunion? Being so deliciously distracting, this cake could very well be your only escape from your aunt’s favorite game of 1,000 questions.


Serves 8-10 Pieces

Vegan Chocolate Layer Cake Recipe

Who doesn't love chocolate cake!?

1 hrPrep Time

45 minCook Time

1 hr, 45 Total Time

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Ingredients

  • 1/2 cup pastry flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • Slightly less than 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup soy milk
  • 1/4 cup oil
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Instructions

  1. Preheat oven to 350°
  2. Grease up a 8 or 9 inch round pan (I used 8, 9 may produce a more evenly cooked cake)
  3. Sift together the flours, sugar, cocoa, baking soda, baking powder, and salt
  4. Incorporate the rest of the ingredients, save the boiling water!
  5. Mix on medium speed until well combined
  6. Reduce speed and slowly add boiling water
  7. Mix on medium-high for 1 minute to add some air to the mixture
  8. Bake for 40-45 minutes
  9. Let cool completely before removing from pan or frosting
  10. Decorate cake as desired! I used my vegan buttercream frosting recipe and organic berries, but this cake can really be dressed up however you please!
Recipe Type: Cake

Notes

Store tightly wrapped in the refrigerator

7.6.6
56
ESHA Logo
Calories
31 cal
Carbs
6 g
Protein
1 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

How did you decorate the cake? How did it turn out? Let us know in the comments below!

The Basics: Easy Buttercream Frosting Recipe

Recipes, Sweets, The Basics | November 20, 2015 | By

easy creamy buttercream recipeVery few dessert components are as functional (and necessary!) as a delicious, easy buttercream frosting recipe. I require mine to be light and creamy enough for beautiful height, all while maintaining a rigid and tacky texture. A sloppy buttercream will not hold a simple layer cake together, let alone deliver precise piping work.

Having gone through hopeless batches of goopy messes, this easy buttercream frosting recipe was an answer to my dreams. I am able to pipe with it, adhere cakes to all kinds of cake-boards, frost cupcakes, and spoon directly into my mouth (please send help). Even better, it only takes a couple of minutes to whip together, quickly becoming my go-to frosting for almost everything!

A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places, a beautiful consistency all comes down to the technique!

Buttercream frostings tend to be fussy about two things;easy buttercream frosting recipe ingredients time spent whipping and the butter temperature. If you don’t please the sugar-gods, you’ll have a chunky, oily, melted mess. No thank you. Save yourself the hassle, learn from my mistakes!

  • The butter needs to be slightly stiffer than ice cream; solid enough to hold its shape, but soft enough to manipulate. I usually let it sit out for about two hours before making.
  • Whipping the mixture is gonna take time, too. Once the butter is ready, cream it together with the shortening until it looks soft and uniform (usually a couple of minutes). Adding the sugar is another four minute mixing procedure, followed by the milk and another six to seven minutes of mixing. All the whipping adds an immense amount of air into the mixture, resulting in a deliciously light frosting!

 

These guidelines will help create a delectable frosting that is practically all-purpose! For more intricate piping designs and cake-construction, keep the mixture quite thick. Otherwise, add milk to desired consistency!

Yields Enough frosting for 12 cupcakes, or a crumb-coat on small cake

The Basics: Easy Buttercream Frosting Recipe

A new take on an old classic, this easy buttercream frosting recipe is guaranteed to please. Creamy, fluffy, and light in all the right places!

1 hr, 30 Prep Time

20 minCook Time

30 minTotal Time

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Ingredients

  • 1/2 cup non-dairy butter
  • 1/2 cup vegetable shortening
  • 3 1/2 cups powdered sugar
  • 1 1/2 tsp vanilla extract
  • up to 1/4 cup soy milk

Instructions

  1. Warm the butter at room temperature until slightly more solid than ice cream
  2. Cream together butter and shortening until soft and smooth, a couple of minutes
  3. Slowly add powdered sugar and mix on medium-high until evenly incorporated, usually 3-4 minutes
  4. Finally, add the vanilla and milk (one Tablespoon at a time) and mix on medium-high for another 6-7 minutes

Notes

Refrigerate prior to intricate piping work to help hold shape. If too much milk is added, and is too runny, compensate by adding more powdered sugar as needed.

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16

This easy buttercream frosting recipe is as traditional as they come, tailor to your needs! Experiment with colors, flavors, and other additions and let me know how they turn out in the comments below!

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