Thursday, November 1, 2012

On a Baking Frenzy

I agreed to make desserts for the engagement party this weekend, so I'm spending all day in the kitchen.
On the list:

Vegan Chocolate Cheesecake from little llama's blog

Vegan tofu chocolate cheesecake
(adapted from this recipe)

13 oz semisweet chocolate chips

1/3 cup brewed espresso
1 tsp vanilla extract
1 pound silken tofu, drained
1 Tbsp agave
1 tsp Vietnamese cinnamon (have to make this recipe Asian somehow)
1 prepared pie crust (below)

1. Melt the chocolate chips, coffee and vanilla extract in a double boiler, stirring often with a spatula.

2. Combine the chocolate mixture, tofu and agave in a blender and spin until smooth, about 1 minute.
3. Pour the filling into the prepared pie crust and refrigerate until firm, about 2 hours.

Super easy pie crust (adapted from this recipe)

1 1/2 cups graham cracker crumbs
1 packet of stevia
1/4 tsp salt
1/2 cup coconut oil
2 Tbsp hazelnut milk

1. Preheat oven to 400 F.

2. Mix all ingredients together in a bowl until it forms together. Press into a pie pan. Poke holes in the bottom and sides.
3. Bake for 15 minutes. Remove, let cool and fill.

Vegan Pumpkin Pie (the recipe is from somewhere on the internet)
This recipe is now a favorite at Thanksgiving since my mom is lactose intolerant and sometimes I am too.

1 3/4 cups pumpkin puree

1 cup almond milk
3/4 cup sugar
1/4 cup cornstarch
1 tbsp cinnamon
1/2 tsp ginger
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Combine all ingredients well. Pour into a premade graham cracker crust (store bought or use the recipe above). Bake at 350 degrees for 60 minutes. The pie will be jiggly (hehe) when done. It needs to set in the refrigerator overnight! Do not skip this step or your pie will be soup. I would know. I've done it.

Pumpkin Chai Tea Cupcakes (from not your mama's cupcakes)

  • 2 cups pumpkin puree
  • 2 cups sugar
  • 4 eggs
  • 3 cups flour
  • 3 tsp cinnamon
  • 3 tsp ginger
  • 1/2 tsp cloves
  • 3/4 tsp nutmeg
  • 1 tbsp baking soda
  • 1 1/2 cup vegetable oil
  • 1/2 cup agave nectar

1. Preheat the oven to 350° F. Line a standard muffin/cupcake plan with liners. 
2. Combine sugar, pumpkin and eggs until smooth. 
3. In another bowl mix together flour, spices and baking soda. In another bowl mix together oil and maple syrup. 
4. Alternately add the dry and the wet ingredients till fully incorporated. 
5. Divide the batter evenly among the cupcake lines and cook for 20 minutes or until the cupcakes spring back when touched.

Chai Tea Frosting

1/2 cup butter

8 ounces of cream cheese
1 tbsp Chai concentrate
1 tbsp pumpkin puree
1 tsp pumpkin pie spice
2 cups confectioner's sugar

1. Blend together butter, cream cheese, and chai

2. Mix in pumpkin and spices
3. Add sugar

Cream Cheese Chocolate Cupcakes (from Emily Klinetob's ma)
These are definitely one of my staple recipes and one that I make often. It was the first recipe I attempted to bake with back in middle school. It was a disaster, but on the brighter side I can make them in my sleep now. The picture has 2 cupcakes without cream cheese for our vegan friends!

Chocolate part:

3 cups flour (I use 1 cup whole wheat, 2 cups white flour)
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp salt
2 tbsp vinegar
1 cup vegetable oil
2 cups warm water

Combine all ingredients. Mixture will be thin.

Cream Cheese part:

1- 8 ounce stick of softened cream cheese
1 egg
1/3 cup sugar
1/8 tsp salt
1/2 cup chocolate chips (I always add extra, so about 1 cup)

Line cupcake pans with paper liners. Fill all cups about halfway with the chocolate cake mixture. Then drop 1 rounded teaspoonful of the cream cheese into the center the chocolate batter. 
Bake at 350 degrees for 15-20 minutes until set. 


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