Spice Cupcakes with Cream Cheese Frosting

Spice Cupcakes and Cream Cheese Frosting

Ingredients:

1 1/2 cups and 3 Tbsp all purpose flour (may be substituted with a gluten free flour)

1 cup brown sugar

1 Tsp Baking Soda

1/2 Tsp Salt

1 Tsp Cinnamon

1/2 Tsp Clove

1/2 Tsp Nutmeg

1/4 Tsp Ginger

1 Cup Water

5 Tbsp Canola Oil

1 Tsp White Vinegar

(optional Add ins- 1/3 cup Raisins)

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, add your dry ingredients and whisk. Once Blended set aside. In another small bowl add your wet ingredients and mix. Now add your wet ingredients to your dry ingredients and mix well. If you decide to add in raisins do so now and mix. Scoop your batter evenly into a 12 prelined cupcake tin and bake for 15-17 mins. They are done once you pass the toothpick test: insert a toothpick into the center of one -if it comes out clean it is done, if not bake another minute and try again. Remove from oven and let cool completely then frost as you see fit. Here we used store bought Cream cheese frosting that was dairy, egg, peanut, tree nut and soy free. because we cannot use the real cream cheese- dairy, or the alternative cream cheese – soy. Another option for these which I almost used is Maple frosting! Here’s the recipe for that:

Maple Frosting:

4 cups of powdered sugar

1 cup Earth Balance Butter substitute- Red sticks (2)

1 Tsp Vanilla extract

1 Tsp Maple Extract

Possible dash or Rice Milk- (I usually add a little like 1-2 ounces)

Mix the butter and vanilla and maple extracts  first in a mixing bowl. Then slowly add the powdered sugar one cup at a time until incorporated on a low setting.  You can now turn the speed of your mixer up to a high level to get a more whipped frosting. Now taste your frosting in case you feel like it needs a tiny bit more rice milk, maple or vanilla etc. Then frost your cupcakes as you please and enjoy!!

 

 

 

Lemon Cupcakes

 

Ingredients:

1 1/2 cups and 3 Tbsps all purpose flour or gf flour

1 cup white granulated sugar

1 Tsp Salt

1 Tsp Baking Soda

Zest of one lemon

1/2 lemon juice

Just under 1 cup of water

5 Tbsp Canola oil

1 Tsp Vanilla

1 Tsp White Vinegar

Directions:

Preheat oven to 350 Degrees.  In a large mixing bowl, add all dry ingredients and whisk. Zest your lemon and add to the bowl. Take a Pyrex measuring cup at least two cup size. Squeeze your half of a lemon into that measuring cup then fill up with Reverse osmosis water up to the 1 cup line and add to the dry mix. Then add oil, vanilla, and white vinegar. Mix well. Scoop into the lined cupcake tin using a level cupcake scooper (I love the one I have from Pampered Chef). Bake in the oven at 350 Degrees for 15-17 minutes depending on your altitude. Once cooled, ice with a lemon icing.

Lemon Icing:

1/2 cup of Earth Balance Red tub or stick butter (non-dairy, non-soy)

2 Tbsp lemon juice

1 Tbsp lemon zest

1/2 teaspoon vanilla extract

3 cups confectioner’s sugar

a few drops of yellow dye

In a kitchen aide mixer; add butter, vanilla, lemon juice, and powdered sugar and whip until well incorporated and fluffy. Taste and adjust if needed. Decorate as desired with a fancy tip and sprinkles or lemon wedges as seen above. Enjoy!

Beef Pot Roast

Beef Pot Roast

2-3 lb grass fed org beef chuck roast

2 Tbsp org olive oil

3 sprinkles of organic thyme

2 sprinkles of org ground black pepper

3-4 sprinkles of pink salt

sprinkle of org garlic powder

9-10 baby yukon gold potatoes (enough to cover bottom cut in half)

1lb bag of long org carrots

2 org yellow onions

1 pkg org button mushrooms

1 cup water

1/3 cup org beef bone broth

1/3 cup org beef broth

1/3 cup org mushroom broth

1 decent size clove of org garlic, minced

 

To begin wash your potatoes cut in half and place on the bottom of your crock pot. Next, peel your carrots and cut off both ends then cut into thirds and place in the crock. Next, peel your onions cut both end off then cut into three slices and turn onto bottom and cut again into quarters and place in crock. Sprinkle slat, Pepper and Thyme on veggies and leave there.

Take out a large skillet and add your 2 Tbsp of olive oil and spread around using a paper towel. Turn onto med-high heat. Take out your chuck roast and place on a plate. Sprinkle your roast with salt pepper, thyme and powdered garlic then flip over and do same to the other side. Once the pan gets hot add your seasoned roast to sear 2-3 mins per side. Add your roast to your crock pot already filled with your seasoned veggies. Add the quartered mushrooms around the roast. Sprinkle salt, pepper and thyme lightly again and gently pour your water down one side and then gently pour you broths over meat and veggies and lid and set a timer for 6 or 8 hours.

 

Soft Vanilla Sugar Cookies


 

 

 

 

 

Soft Vanilla Sugar Cookies

1 Cup Earth Balance Red  stick or tub butter

1 Cup Sugar

1 Egg Equivalent- (1 1/2 tsp EnerG Egg Replacer+ 2 Tbs water whisked well)

1 Tsp Vanilla extract

1/2 Tsp Salt

2 Cups Flour (can be substituted for GF flour)

1/4 Tsp Baking Powder

1/4 Tsp Baking Soda

Preheat your oven to 350 degrees. Cream non-butter and sugar with a mixer until frothy. Mix your EnerG Egg Replacer in a separate small bowl then add to your butter/sugar mixture. Next, add in your vanilla and mix.  Then in a separate large bowl combine yo
ur dry ingredients: flour, salt, baking soda and baking powder and whisk then add to the mixer in small 1/2 cup scoops until well blended.  Then take out your baking sheet and add your Silpat topper. Then scoop cookie dough in balls onto Silpat about 2″ apart. Take a glass glass and flatten out scoops. Bake for 7-11 mins. Closer to 11 in high altitudes. Let cool for 30 mins if possible before icing and adding sprinkles etc.  Enjoy!

Vanilla Cupcakes

 

Vanilla Cupcakes

Vanilla Cupcakes:

1 1/2 cups  and 3 Tbsp all purpose flour (may be substituted with a gluten free all purpose flour)

1 cup white granulated Sugar

1 Tsp Baking Soda

1/2  Tsp Salt

1 Tsp White Vinegar

1 1/2 Tsp Pure Vanilla Extract

5 Tbsp Canola Oil

1 cup room temperature water

Preheat oven to 350 degrees. In a large mixing bowl combine dry ingredients and whisk. Once blended set aside. Using a tall clear measuring cup fill up your water then measure out your oil, vanilla and white vinegar and add to your water. Then add all wet ingredients to your dry ingredients and mix until blended.  Scoop out your batter into pre lined cupcake baking pan.  Makes 12 even cupcakes. To achieve even level cupcakes use a cupcake scooper.  Bake at 350 degrees for 15 minutes or until your toothpick comes out clean once inserted into the center of a cupcake.  Frost and Enjoy!!

 

Banana Bread Muffins

Banana Bread Muffins

 

Ingredients:

2 cups of all-purpose flour (Can be replaced with any Gluten Free Flour)(I prefer King Arthur)

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup white granulated sugar

3/4 cup earth balance soy free dairy free butter substitute, melted and cooled

2 egg equivalent Ener G egg replacer (3 tsp powder whisked in small bowl with 4 tbsp water)

1 tsp vanilla extract

 

Directions:

Preheat oven to 350 degrees.   Preline two muffin pans for 18-22 muffins, depending on how full you fill them.

In a large bowl combine flour, baking soda and salt then set aside.

Mash 4 bananas in a small bowl,  dump into standing kitchen mixer. Add in sugar and whip until frothy (3mins). Add in vanilla.

Melt butter substitute then let cool.

In a small bowl wisk egg replacer with water until fully mixed then add to mixer followed by adding the melted cooled butter substitute to mixer. Mix on medium.

Add your dry ingredient bowl to your mixer 1/2 cup at a time and mix just until incorporated.

Scoop into muffin pans. Bake at 350 degrees for 15 mins or until toothpick comes out clean.

Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Carrot Cake:

2 1/2 cups all-purpose flour

1 1/4 Tsp Baking Powder

1 Tsp Baking Soda

1 1/4 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg

1/8 Tsp Ground Cloves

1/2 Tsp Salt

1 Pound carrots (3 cups after juicing)

1 1/2 cups granulated White Sugar

1/2 cup Brown sugar

Ener G Egg Replacer for equivelent of 4 eggs (6 Tsp Ener G + 8 Tbsp water wisked in a separate bowl)

2/3 cup Canola oil

Preheat Oven to 350Degrees.  Using a Juicer, juice 1 pound of carrots. Set the juice and pulp aside. Line your cupcake tins for 24 cupcakes.  In a large bowl wisk together flour, baking powder, baking soda, spices and salt. In a standing mixer put your sugars and prewisked EnerG Egg replacer in and turn on Medium-medium high. Slowly and steadily pour in your oil continue mixing until emulsified and a little frothy. Then take your carrot pulp and slowly add it to your sugar/egg replacer bowl removing any solid chunks and stir in using a spoon spatula until well blended. Now pour that wet ingredient bowl into your dry ingredient bowl and mix until just blended (do not over mix as gluetens are forming). Using a cupcake scooper scoop out batter into each prelined cupcake baking tin.  Bake in oven on convection bake at 350 degrees for 16-20 mins. Check by inserting a toothpick into the center of the most center cupcake. If the toothpick comes out clean then its done. If you decide to add raisins then add a few more minutes to the baking time. Recipe really only makes about 18 cupcakes depending on how much you fill each one.

 

Dairy Free Cream Cheese Frosting:

8 oz pkg of Tufutti Non Dairy Cream Cheese substitute (has Soy in it*)

3 Tbsp Earth Balance non dairy soy free butter substitute

1 Tsp Vanilla

1/8 Tsp salt

2 cups+ of powdered sugar

 

Place all ingredients into a standing mixer and mix on medium low and turn up to whip once incorporated. You may add more powdered sugar until you achieve the texture or firmness you desire. Frost your cooled cupcakes then place in the refridgerator to maintain shape.

 

Sweet Potato Spice Muffins

1/2 a 15oz can of Organic sweet potato puree

2 oz of canola oil

1 oz of Rice milk

1/3 cup water

1 1/4-1 1/2 cup white sugar (depending on how sweet you like your muffins)

1 3/4 cup all purpose flour

1 Tsp baking Soda

3/4 Tsp salt

1/2 Tsp ground Cinnamon

1/2 Tsp ground Nutmeg

1/4 Tsp gound Cloves

1/8 Tsp ground Ginger

 

Preheat the oven to 350 Degrees. Preline a 12 cupcake/muffin baking pan. In one large mixing bowl mix all wet ingredients, in another mix your dry ingredients.  Mix each bowl well then combine the two and blend well.  Pour into your prelined muffin pan at about 3/4 full. Bake in a convection oven at 350 degrees for about 16 minutes. To test to see if they are completely cooked through remove from oven and insert a toothpick into the center of a muffin and if it comes out clean it is done.. if not it may need another minute or two. When they are finished set them on a cooling rack to cool off. Enjoy!

Sugar cookies

Sugar Cookie

1 cup Earth Balance non dairy substitute

1 1/2 cups white sugar

Ener G egg replacer for 1 egg: 1 1/2 Tsp egg replacer with 2 Tbsp water whisked well

1 1/2 Tsp pure vanilla extract

2 3/4 cup all purpose flour (can be substituted with better batter or other gf flour)

2 Tsp baking powder

1 Tsp salt

 

Preheat oven to 400 degrees. In mixer cream the butter and sugar until white and fluffy. Then add in your already whisked egg replacer and your vanilla and blend. In a separate bowl mix together your flour, baking powder and salt. Add this dry mixture one cup at a time to your wet ingredients already in your mixer while stirring on low.  Knead in small amount oI food coloring if you want it tinted. Do not chill dough. Divide dough into two balls. On a floured surface, roll out dough to about 1/8 inch thick or just before it cracks apart. Dip cookie cutter into flour each time before using. use a floured spatula to transfer to baking sheet then bake at 400 for 6-7 minutes.  Makes about 2 dozen depending on your cookie cutter size.

Mint Chocolate Cupcakes

Mint Chocolate Cupcakes Mint Chocolate Cupcakes (GF):

3 cups all-purpose flour (Can be substituted easily with a gluten-free flour)

2 Tsp Baking Soda

2 cups White granulated Sugar

1/2 cup Hersheys Unsweetened Cocoa

1 Tsp Salt

1 Tsp Pure Vanilla Extract

1/8 tsp creme de menthe extract/oil

2 cups Water

2/3 cup Canola oil

1 Tsp White vinegar

 

Mint Chocolate Frosting:

6 cups powdered sugar

1/2 Tsp Pure Vanilla Extract

3 drops Creme De Menthe extract/oil

2/3 cup Herseys Cocoa

1 cup Earth Balance Dairy Free. soy free butter substitute

45 ml of Rice Milk

1 sprig of fresh mint leaves for decoration

 

Preheat your convection oven to 350 Degrees. In a large bowl add your dry ingredients first: flour, baking soda, cocoa, sugar, and salt and blend well. Then add in your wet ingredients:  Vanilla, water, oil and vinegar and blend very well. Add in your Creme De Menthe oil/ extract last to taste, i usually use about 1/8 tsp. Pour runny batter into your prelined cupcake baking pan up to about 2/3 full each. Bake on 350 degrees for about 15 minutes. Check them using a toothpick inserted into the center… if it comes out clean then they are done. Let completely cool before frosting them.  In a seperate bowl add in your powdered sugar, cocoa, and butter substitute and blend using a mixer on low. Slowly add in the rice milk while blending with the mixer until smooth. Finally add in your vanilla and creme de menthe (to taste) and finish blending well.  Using a disposable icing bag, place tip in the bottom of bag (trimmed open) and fill it with your frosting. Twist the back of the icing bag and squeeze out your icing in a circular pattern on your cupcake. If you choose to add a fresh sprig of mint on the side as I did here you may for a decorative touch. Makes 24 cupcakes. Enjoy!