Tag Archives: muffins

Bake Sale Success aka Partying With the Haiti-ins.

Remember this scene?  Well, we made some serious room at the table yesterday.

At the Vegan Bake Sale for Haiti at Locali we raised … (drumroll please) … $3285.43!!  Which will all be sent to Doctors Without Borders for relief in Haiti!  Thank you so much to everyone who came out and loaded up on goodies.  Thanks especially to Beth who completely bought me out (and several other people) at the end of the day! These pictures are courtesy of the lovely Ashley.

Haitian Flag Cupcakes!

S’Mores Explosion Cupcakes by Alix!

The greatest guy ever!

My Oatmeal Cream Pies!  I also had Peanut Butter Chocolate Chip Blondies and Fat-Free Berry Bran Muffins that all sold out!  Hooray!

And in conclusion may I please remind you it does not say R.S.V.P. on the Statue of Liberty.

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Lemme See Yr Muffin Top

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Oh you didn’t want me to put on my really tight pants?  Because I can do that too … oh.  Ok.

I made these Blueberry Oat Muffins last week for breakfast and LOST IT because they’re the best I’ve ever had.  I really wanted some muffin tops, which is a feat rarely achieved in vegan baking … why I do not know.  It seems like the baking powder and baking soda should aid in the leavening, but vegan muffins are (usually) reluctant to rise.  The magic secret (omg) is to overfill the cups.  Did I just blow your mind?  Whoa.

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Check out the Recipe:

(Makes 12 normal sized muffins and 8 jumbo muffins with tops)

Ingredients

  • 1 1/2 Cup AP Flour
  • 1/2 C Oats
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • Pinch salt
  • 1 Cup Sugar
  • 1/2 Cup Vegetable Oil
  • 2 Flax Eggs (2 T ground Flax seed + 6 T water)
  • 1 Cup Soy Yogurt
  • 1 tsp Vanilla Extract
  • 1 C Blueberries (fresh or frozen)
  • 1/2 C Chopped Walnuts

Directions

  • Preheat your oven for 400 degrees and grease your muffin tin with vegetable oil or vegan margarine.
  • In a small bowl, create your flax eggs by whisking together the ground flax seed and water.  Set aside.
  • In a large bowl, combine all the dry ingredients.
  • In a separate bowl, combine all the wet ingredients, including your flax eggs.
  • Pour the wet ingredients into the dry and top with the blueberries and walnuts.  Stir only until everything is just incorporated – be sure not to over-mix!
  • Scoop your batter evenly into the muffin tins, filling them all the way to the top.  Don’t be afraid!  These muffins don’t rise very much!
  • Place the muffin tin on a middle rack in your oven and bake for 20 minutes, or until the edges just start to look caramel brown.
  • Cool on a rack and enjoy!

All this talk of muffin tops and racks, I can only imagine what the search engines turn out this week.

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Oof!

Oh, internetz.  I’ve been neglectful.  Since I’ve been in New York I have cooked perhaps two meals.  I was in a sublet with a miniscule kitchen and walls that shook every time the subway went past.  I feel like September was one drawn out Seinfeld episode and I was George Costanza.  Work has been great and I’ve been keeping busy but it’s been really stressful and all these bills keep appearing out of nowhere – not to mention my check fraud debacle!  Thanks Craigslist!

Well, it’s a new month and I’m in a new (wonderfulwonderfulwonderful) apartment so I’m ready to come back … with camera phone pictures of things other people made.

Atlas Cafe

I can’t even remember what this was called – some kind of Mediterranean ‘chicken’ platter.  It was really good – soy meat with roasted zucchini and squash and spinach.  I sat in front of the huge display of desserts and didn’t go for any (so wrong) but opted to try the vegan soft serve.

While a bit grainy, the soft serve was gooood with their vegan chocolate sauce.  Yessss.

Gobo

Gobo was the first vegan restaurant I went to in New York and it’s still my favorite.  My all time favorite dish there is the Soy Protein and Spinach Roll with Jade Mushrooms:

Really not a good picture, and I cannot accurately describe the comforting goodness of this dish but just go with me on this one.  It’s stellar.  The title pretty much sums everything up, but the sides are mashed potatoes with musroom gravy and sauteed veggies with tofu. Everything is SO good.  One bit of advice – don’t order the chocolate cake at Gobo.  It will lead you into the land of what everyone assumes vegan food is – dry and bland.  Don’t do it!  No!

I promise to be better about taking pictures and cooking from now on – here’s a picture of one of my many zucchini muffins that were created this summer.  There was a huge crop of zucchini in my bf’s mom’s (aunt’s nanny’s son’s cousin’s best friend’s dog walker’s dad’s) garden and I took full advantage of the bounty!

Kitchen Sink Muffins

It was early in the morning on a Tuesday.  The bananas weren’t feeling well.  They were sick and tired of hanging out on the kitchen counter, and they weren’t getting any younger.  Quite frankly, they were lookin’ bad.  The bleary eyed stranger who wandered into the kitchen on that fateful morning took one glance at the bananas.  She had once known them as green, naive, unspoiled by the harsh reality of life outside the grocer store.  Now, well past the prime of their lives, the bananas called out for mercy.

What?

So I have about two more months in this apartment before I roll out and let my lease cruise – peacing out to the east coast that big New York place.  I’m trying to use up everything I have in my cupboard that I can’t easily donate to a shelter.  Here come the muffins.

I made up the recipe and considering there’s no sugar or Earth Balance I wasn’t sure how they’d come out – therefore I titled them:

Ye of Little Faith Banana Kitchen Sink Muffins

2 bananas
1/4 C apple sauce
1/3 C unsweetened soy milk
1/4 C brown rice syrup
2 T maple syrup
1 t almond extract
1 C whole wheat flour
1/2 C white flour
1/2 t baking soda
handful of currants and raisins

I just really mashed up the wet ingredients and then mixed everything into the dry ingredients, poured them into a muffin tin, and called it a day.  Well, beside baking them for 20 minutes at 350 degrees.  I only made 8 because I didn’t trust them to rise very much.  The did actually rise beautifully, so it was a treat to have a real muffin top (without giving anyone the less preferred sort of muffin top – get it?  heaaallthyyy).

Also, how precious is this little guy?

None of This Is Good For You

And that is precisely why I enjoy making them. I’ve had a cold and have been forced to sit inside for the past few days. I have a hard time staying still – even when I am knocked up with Sudaphed, Zicam, and Emergen-C. In my delirious OTC drug-haze I felt compelled to bake.

Zucchini Muffins

Well, ok let’s rewind for a second. I made these muffins while visiting my sweet precious girls, Chloe and Sarah, in Berkeley. The second day I was there Chloe got a sinus infection and the sky opened up with a brutal non-stop rain. We could do nothing but hang inside, watching episodes of Freaks and Geeks and baking with what they already had in their pantry. I wanted to make something vegan, and luckily these muffins don’t call for soy milk or margarine — two things the girls don’t have being omnivorous chicks. They DID have a few zucchini and bananas – score!

I halved this recipe from theppk.com

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Combine these with this:

And any sick person is instantly cured. I’ve created a new panacea!

Jelly Donut Cupcakes

Whenever the boy goes into the studio to record, I know it’s time to start baking. His bandmates are bottomless pits for baked goods, so I can get all this good stuff out of the house before I devour an entire pan of muffins. Thank you boys, for your furnace-like metabolisms. The recipe is from Veganomicon.

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Sidenote: I didn’t have enough confectionars sugar left for the top so they look a bit … gorey.

Dreena’s Homestyle Chocolate Chip Cookies

I’d like to start out by saying — this recipe slays (SLAYS) every chocolate chip cookie recipe ever. SLAYS. I used spelt flour for the first time – hooray- and everyone I gave these to freaked out, not at all believing in their vegan-ness. To quote a conversation with my boyfriend:

Boy: These can’t be healthy with all that butter

Me: No butter, holmes.

Boy: OK, all that margerine.

Me: Nope.

Boy: What the hell is in these things!? WHY ARE THEY SO GOOD!?

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Recipe from Everyday Dish

1 cup unbleached all-purpose flour (see note)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄4 cup unrefined sugar
1⁄4 teaspoon sea salt
1⁄3 cup pure maple syrup
1⁄4 teaspoon blackstrap molasses
1 – 1 1⁄2 teaspoons pure vanilla extract
1⁄4 cup canola oil (a little generous)
1⁄3 cup non-dairy chocolate chips

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, baking powder, and baking soda. Add the sugar and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the molasses and vanilla, then stir in the oil until well combined. Add the wet mixture to the dry, along with the chocolate chips, and stir through until just well combined (do not over-mix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper and flatten a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool on the sheet for no more than 1 minute (again, to prevent drying), then transfer to a cooling rack.

Note: Unbleached all-purpose flour or spelt flour produces a more classic cookie taste and texture, but you can use whole-wheat pastry flour and still get a delicious cookie. For a wheat-free version, use spelt flour, but add an extra 2-4 tablespoons of the spelt flour to the dry mix (the amount needed varies with brand of spelt flour and whether you are using a refined spelt flour versus a less processed spelt flour).

Note: If, as you are mixing together your batter it appears quite floury and thick, simply mix together a couple of teaspoons more canola and maple syrup and incorporate it into the batter. Sometimes humidity, type of flour used, and other factors can affect the density of the batter and so a touch more liquid may be needed.

Makes 9-12 large to average sized cookies

© Copyright 2005 Dreena Burton

Now that you are one step closer to e-diabetes, I should mention that I’ve been eating and making lots of actual healthy things (I promise) that I’ll post soon.

Dinner Party & Game Night

The cold rainy weather here in L.A. is forcing everyone into warm cocoons of blankets and mountains of DVD’s. I think everyone was getting tired of holing up every night, so we decided it was time to break out of the rut and host a dinner party/board game night!

Luckily I had a ton of groceries sitting around begging to be used, so I improvised with what I had.

First was the mustard encrusted tofu over stir-fried kale and onions:

tofu and kale

I sliced some silken extra-firm tofu, pressed it with paper towels to dry, slathered it in a mixture of spicy brown mustard, sesame seeds, and cornstarch and pan fried it on the stove. For the kale, I chopped up two garlic cloves and an onion and sauteed them until slightly brown. Then I added the kale and about 1/3 cup of water and sauteed until the onions were carmelized and the kale got soft. This recipe got rave reviews (hooray!) from my dining mates. The tofu was crispy and spicy on the outside and soft inside – perfect with the slight crunch of the kale and onions.

Next! Butternut squash fries! Love of my life!

butternutfries

I could seriously eat an entire squash in one sitting prepared this way. Ok, maybe I already have … In any case, these disappeared completely in about five minutes! My boyfriend especially loved them (you will notice that I couldn’t even get his hand out of the way to take a picture). I sprinkled them with about a tablespoon of olive oil and a dash of salt and roasted them in the oven at 450 degrees until crispy – about 30 minutes – flipping them over halfway through. Sooooo much healthier than french-fries and I swear they taste better too.

Dessert was Blueberry ‘Splosion Muffins following this recipe .

blueberrymuffin

I made the strawberry version a year ago and about every month get a request to make them again! They’re so delicious. Sweet fruit bubbling out of the inside and the cinnamon struesel topping? Are you kidding me? Amazing. I made 12 and only had one left this morning for breakfast!

My favorite part:

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Watching everyone dig in! This meal fueled us for a grueling game of Trivial Pursuit and a youtube viewing of the Democratic debates. Mmmmm brain food.