White-Chocolate and Strawberry Summer Cookies

Although the start of the school year and the fall is 100% my favorite time of the year, I was instantly sad when I realized that there was only a month left of summer vacation. This means only a month left until no more beach volleyball, no more days of simply relaxing, and most of all no more lemony, fruity, or bright-tasting recipes :(. Upon realizing how close the end of the summer was (September 22) I realized that I wanted to take full advantage of this beautiful time of the year. I’m traveling to Scandinavia for two weeks with my family and cannot wait to spent my days hiking and exploring a part of the world that seems so mysterious. We are going to go into viking ships, bike around Copenhagen, hike to a beautiful view of Oslo, go kayaking in Bergen etc. We leave in 2 days and I am becoming INSANELY excited!!! Although it is cooler in Scandinavia than in New York, I know that the two weeks there are going to be the most memorable and (luckily) long (only 7ish hours of darkness a day!) days of my life.

I decided that for the next 6 days and the 2 weeks following our trip, that I am also going to take advantage of summer at home. I plan on having picnics in Central Parks, sitting on my family’s secret rock that juts out over the hudson river to watch the sunset, playing volleyball on the nearby courts, visiting the MOMA, going on walks with friends etc. Most of all, I plan on cooking and baking the summery-ist (yes I make up my own words) recipes of the year. Starting off with the best cookies that Ive ever made doesn’t seem like a bad place to start :)!!!

These summer cookies are the most unique and mouth watering cookies that have ever come out of my oven. You wouldn’t expect cream cheese, white chocolate, and strawberry to go well, but, honestly, they couldn’t have gone better together. ENJOY!

INGREDIANTS

1 1/4 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/4 cup unsalted butter-softened

4 oz cream cheese-softened

3/4 cup sugar

1 egg

1 teaspoons vanilla extract

3/4 cup chopped fresh strawberries

2 tablespoon lemon juice

1-2 tablespoon flour

5 oz white chocolate-chopped

sanding sugar

DIRECTIONS:

  1. Preheat the oven to 350 F and line pans with parchment paper.
  2. Pour fresh lemon juice over chopped strawberries, drain them after a few minutes.
  3. Whisk together 1 1/4 cup all-purpose flour, salt and baking powder and set aside.
  4. Beat butter with sugar and cream cheese until it’s light and fluffy.
  5. Add egg and vanilla and mix well.
  6. Gradually add flour mixture and mix until it’s well combined.
  7. Stir in chopped white chocolate.
  8. Sprinkle strawberries with 1-2 tablespoon flour, toss them until all strawberries are coated with thin layer of flour and then stir them really gently in the batter.
  9. Drop heaping tablespoon of batter onto pan leaving an inch space between.
  10. Set the cookies in the refrigerator for 5-10 minutes before baking.
  11. Sprinkle the cookies with sanding sugar if you want, but do not overdo it because they are sweet enough.
  12. Bake for 13-15 minutes( until the edges become golden brown).
  13. Let them cool a few minutes in the pan than transfer them to a wire racks to cool completely.

Love,

Ally

Gluten-Free Lemon Pie

As I mentioned in my last post, we recently bought a bunch of bags of gluten-free pie crust. My gluten-free mom was ecstatic when they came in the mail, and I have been working on a bunch of gluten-free pies, quiche etc. for the past couple of weeks.

Also….. SUMMER!! I had my last day of junior year last week and am so excited for the best summer to come. I have a bunch of classes, volleyball camps, and working with an organization called DOROT (check out their adult, child, and teen volunteering programs dorotusa.org, their work is incredible). Nevertheless, I am 100% surely going to have more time to cook, bake, and work on my blog.

In the spirit of summer, I decided to make a gluten-free lemon (non-meringue [ew]) pie. I have a tendency to only cook fruit dishes in the summer, so I knew that the best way to celebrate the beginning of the season was cook a lemon dish! I decided that I wanted to make the recipe more unique and added a layer of lemon curd on the top of the pie.

This pie is basically a giant lemon bar that tastes even more delicious. The smooth texture of the pie goes perfectly with the very sweet taste; you need to have a strong sweet tooth to enjoy this dish.

ENJOY!!

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Ingredients

Gluten-Free Pie Crust
1 1/4 cups Gluten-Free Multi-Purpose Flour 
1/2 teaspoon xanthan gum
1/2 teaspoon salt
6 tablespoons cold butter
1 large egg
2 teaspoons lemon juice or vinegar
Lemon Base
3 egg yolks 
1 1/2 cups sugar
1/3 cup plus 1 tablespoon cornstarch
1 1/2 cups water 
3 tablespoons butter or margarine 
2 teaspoons grated lemon peel
1/2 cup lemon juice
2 drops yellow food color, if desired
Lemon Curd Topping
1/2 cup fresh lemon juice
2 teaspoons of lemon zest
1/2 cup sugar
3 eggs
6 tablespoons of butter cut into very small squares

Directions

  1. Whisk together the flour or flour blend, sugar, xanthan gum, and salt.
  2. Cut the cold butter into pats, then work the pats into the flour mixture until it’s crumbly, with some larger, pea-sized chunks of butter remaining.
  3. Whisk the egg and vinegar or lemon juice together until very foamy. Mix into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
  4. Shape into a ball and chill for an hour (up to overnight). Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
  5. Meanwhile, preheat oven to 475 and lightly grease a 9″ pie pan
  6. Roll out on a piece of plastic wrap, on a silicone rolling mat, or in a pie bag that’s been heavily sprinkled with gluten-free flour or flour blend. Invert the crust into the prepared pie pan.
  7. Cook for 8-10 minutes or until the crust is light brown color.
  8. When the crust is done remove from over and lower oven heat to 400 .
  9. While the crust is cooking beat egg yolks together with a fork.
  10. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  11. Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat.
  12. Stir in butter, lemon peel, lemon juice and food color.
  13. Pour into pie crust. Bake 8 to 12 minutes or until the surface of the pie is not longer wet.
  14. Cool away from draft for around 30 minutes.
  15. While the pie is cooling make the lemon curd. 
    1. Whisk the juice, eggs, and sugar together in a saucepan. Mix in the butter over low heat. CONTINUE TO WHISK, if the eggs become overheated they will cook on their own. 
    2. Whisk for around six minutes or until the curd is thick and the lines of the whisk hold. It will be done when the first bubbles appear.
    3. Remove from heat and pour into a bowl. Immediately cover and cool for 15 minutes
  16. After 15 minutes, spread the still-warm curd over the top of the lemon pie.
  17. Let sit for another hour and then cover and refrigerate until ready to serve.

 

Love,

Ally

 

 

 

Gluten-Free Coconut Chia Macaroons

Sorry for the long absence, I decided to take a short break from this blog for the last few months because of my busy schedule. My volleyball practices ended a few weeks ago and, because I used to always cook for my team, I have a variety of recipes waiting to be posted!!! Since practices and tournaments are over and a class that I was taking at John Jay College has ended, I should have a little bit more time to post. Hopefully after finals and the project based assessments/PBAs (my public schools opts out of standardized testing and instead tests knowledge through difficult essays, projects and presentations) I will be able to resume my weekly postings!!

I recently saved up to buy lighting equipment and I am hoping to slowly improve the quality of my foodography over the next months. I’m looking forward to “revamping” my website this summer! Much more to come!!!

I decided to repost these macaroons with a new and improved recipe and photos. This recipe is extremely simple, perfect for a snack on a cool spring day, and absolutely delicious. A lot of sweet desserts can often have an artificial and non-natural taste to them. I love how these macaroons lacks all of those qualities and always seem to taste natural and delicious. Definitely a healthier (and gluten free) alternative to cookies!!

ENJOY!

 

 

 

INGREDIANTS:

1/2 cup softened butter

1 cup sugar

4 eggs

1 tsp. vanilla extract

3/4 cup sifted coconut flour (Specifically Trader joe’s)

2 cups Shredded Sweetened Coconut

1 tablespoon of Chia Seeds

DIRECTIONS:

  1. Preheat the oven to 375F. Lightly grease a baking sheet
  2. Lightly blend the butter, sugar, eggs and vanilla together. Stir in the coconut flour, shredded coconut and the chia seeds.
  3. The mixture shouldn’t be wet, like a batter. If the mixture is not dry, add additional flour.
  4. Drop tablespoon sized scoops (using a tablespoon or a cookie scoop) onto the baking sheet. The macaroons don’t expand, so don’t worry about placing them close together.
  5. Bake for 12-15 Minutes or until golden brown. The coconut flakes protruding from the macaroons will be significantly darker (see image above). Immediately transfer to a cooling rack and let sit until cool.

Love,

Ally!!

Double Chocolate Cookies

There is not much to write about these chocolate cookies besides…. YUMMM. To my delight, the east coast was hit with a huge snowstorm a few weeks ago. As a result, the majority of the public and private schools in the area got the whole day off!! I was able to sleep in, wear sweat pants all day, and finally find time to bake. I decided that I would bake some cookies for my volleyball practice that I had that night.  I was so excited for my team to enjoy them after the grilling practice that was sure to come, only to find out an hour later that practice was cancelled. I promised my team that I would bring them to our next practice, but woke up late and forgot them in my scramble to get out the door. Since my team wasn’t able to try these cookies, they are patiently awaiting my promised batch this weekend.
These typical chocolate cookies are somehow the perfect combination between soft and gooey and crunchy. The chocolate flavor, while prominent, is so mouthwatering, and its almost impossible not to go for seconds. I threw in a few white-chocolate chips and used dark-chocolate chips instead of semi-sweet. Although small, this change somehow allowed the a unique taste. As a plus, my entire house smelled of chocolate for days 🙂 . ENJOY!

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INGREDIANTS

2 cups all-purpose flour

2 teaspoons vanilla extract

2 eggs

1 1/2 cups white sugar

1 cup butter, softened

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt

2 cups semisweet chocolate chips (or chocolate chips of your choice: white, dark, butterscotch will all work)

 

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs on medium for 3 minutes. Add the eggs and vanilla and beat until light and fluffy.
  3. In a separate bowl, whisk the flour, cocoa, baking soda, and salt together. Beat the flour mixture into the butter mixture in three groups, blending well after each. Beat until well blended
  4. Mix in the chocolate chips and place the mixing bowl in the refrigerator for ten minutes to let it chill slightly.
  5. Drop by rounded teaspoonfuls onto ungreased cookie sheets. For a less rounded cookie, press the cookie dough balls down slightly.
  6. Bake for 8 to 10 minutes in the preheated oven, or just until set. The cookies will appear very gooey, but will harden as they cool. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
  7. Enjoy with a glass of milk and a snowy day!

Love,

Ally Hodder

Lemon Bars with Smooth Lemon Glaze

The moments in which I LOVE the summer the most seems to always be in the middle of the winter. Although drinking hot drinks, wearing cute boots and cozying up to watch a movie may sound fun from afar, by the time February rolls around all I want to do is lay on a beach somewhere sipping on an iced tea. As this winter has progressed, my desire to cook and bake winter dishes has slowly decreased and I’ve evidently begun to make fruity and sweet dishes once again.

On that note, I decided I wanted to make something summery and lemony. I ultimately decided to bake lemon bars with a twist. I made a sweet lemon glaze and spread it over the top of the lemon bars, adding a unique touch. Since lemon bars are already so sweet, adding the glaze didn’t change the level of tartness, but did make the flavor of the actual lemon bar more smooth and flavorful.

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Ingredients

1 cup butter, softened

1/2 cup granulated sugar

2 cups all-purpose flour

4 eggs

1 1/2 cups white sugar

1/4 cup all-purpose flour

2 lemons, juiced

Glaze

2 cups confectioners’ sugar

2 tablespoons lemon zest

1/3 cup fresh lemon juice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. Press into the bottom of an ungreased 9×13 inch pan.
  3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.
  4. While the crust is baking, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. When the crust is done, pour evenly over the top.
  5. Bake for an additional 20 minutes in the preheated oven. The bars will continue to firm as they cool. Let cook in the pan and then cup into squares.
  6. To make the glaze, whisk the confectioners sugar, lemon zest, and lemon juice together until smooth.
  7. Pour the glaze over the top of each lemon bar square. Cover the bars fully with the glaze as a top layer.
  8. Enjoy!!!

Love,

Ally

White Cake with Strawberry and Lemon Frostings

Other people’s birthday’s can often be very difficult for me, as I am sure they are for many others. I never seem to know what someone truly wants to do and how to ensure that they feel important on that day. Are they the type to want a long and thoughtful card or do they just want a really good gift? Do they want to just spend the day chilling or do they want a crazy, spontaneous day filled with surprises?

When trying to figure out what to do for birthdays, I seem to always find myself going back to the cake. I feel like if I know someone well enough, I can make a flavor and ‘genre’ of cake that will make them feel like I both took the time to think of them and worked to make their Birthday feel special. The other day was my family friend’s birthday and I ultimately decided to spend the day making her a cake.

After talking to her husband, I decided that since my friend was more of a fruity and sweet person than a warm and chocolatey and savory person, that I would make a simple white cake with fruity frosting. My friend loves the summer (who doesn’t), so I decided to make a summery cake, filled with lemon frosting and topped with fresh strawberry frosting. The middle layer of the cake was a tie-dye purple and pink pattern and the top was topped with a simple but bright sprinkle decoration. My friend and the rest of the people who came to our house to celebrate raved about the cake.

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Ingredients

1 cup white sugar

3/4 cup butter

2 eggs

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup milk

FRESH STRAWBERRY FROSTING

4 cups of Powdered Sugar

1 cup Butter (We use Salted Sweet Cream Butter)

1/2 cup Pureed Fresh Strawberries

1/2 tsp vanilla

LEMON ICING

1/2 cup Butter

2 tablespoons lemon juice

1/2 tsp vanilla extract

3 cups of confectioners sugar

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
  2. In a medium bowl, cream together the sugar and butter for 7-9 minutes (the timing is very important!). Beat in the eggs one at a time for 3 minutes each, then stir in the vanilla. Combine flour and baking powder, sift and add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
  4. Meanwhile, make the strawberry frosting and lemon icing.
    1.  For the strawberry frosting blend the butter and sugar for around 5 minutes and then add the vanilla and strawberry puree.
    2. For the lemon icing, Combine all ingredients and beet until fluffy (3 minutes). Add more confectioner’s sugar, or lemon juice to adjust the consistency as needed. For stronger lemon flavor, add a little lemon test.
  5. Frost the white cake with both frostings and enjoy!!

Love,

Ally

** I tripled the recipe to make a three-layer cake.

Vegan Banana Muffins

There is an incredible little store called “Health Nuts” down the street on the corner of 99th and Broadway. They have a variety of gluten-free mixes, cookies, flowers etc., about 20 different flavors of Stevia extract (didn’t even know it came in any more than one) and, of course, many vegan ingredients. This may sound odd, but on the way home from school, I sometimes walk into the store and just look around for ideas of what to make next. The other day I simply decided that I was going to make a through-and-through moist and savory batch of banana muffins. I found a recipe on my favorite cooking site (http://minimalistbaker.com) and was surprised to see the simplicity of cooking vegan. My goal of making these was to finally use flax-eggs (I had just bought a bag of ground flax at health nuts), and ultimately make a vegan recipe that even non-vegans would love.

I handed out a bunch to my vegan friends at school and everyone devoured them. One of my friends was so excited to to finally eat a muffins that actually tasted good, that she ate three for lunch. She also tricked her non-vegan friend into thinking that they were regular banana cupcakes and he ate the entire thing. Only after did she mention that it was vegan.

I hope you enjoy as much as my friends and I did!

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INGREDIANTS

Muffins:

2 flax eggs

4 medium ripe bananas (don’t worry about measurements – it’s forgiving)

heaping 1/2 cup brown sugar, packed

1/4 cup vegan butter (such as Earth Balance) or coconut oil, melted

1 tsp vanilla extract

2 tsp baking soda

1/2 tsp sea salt

1.5 cups whole wheat pastry flour (or unbleached all purpose)

1/2 cup rolled oats

1/4 cup walnuts, chopped (optional)

Crumble Top:

1/4 cup raw sugar

5 Tbsp unbleached all purpose flour

2 Tbsp vegan butter (such as Earth Balance)

DIRECTIONS
  1. Preheat oven to 375 degrees F and lightly grease a standard size muffin tin (will make 10-11 muffins)
  2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
  3. Add banana and mash, leaving just a bit of texture.
  4. Add brown sugar, baking soda, salt and whisk for one minute.
  5. Stir in vanilla, melted butter and mix.
  6. Add flour and oats and stir with a spoon or spatula until just combined. Lastly, fold in walnuts (optional).
  7. Divide batter evenly among 10-11 muffin tins, filling a generous 3/4 full (I fill mine practically full for aesthetic effect).
  8. Quickly wipe your mixing bowl and add crumble ingredients. Prepare crumble top by mashing ingredients together with a fork until crumbly like wet sand. Generously top muffins with streusel. You should have leftovers.
  9. Bake for 17-22 minutes or until tops are golden brown and a toothpick or knife comes out clean. Let cool for a few minutes, remove from muffin tin and serve warm. Once completely cooled, store in a covered container at room temp for several days. Freeze for longer term storage.

Thanks to Minimalist Baker for the incredible recipes!!

My 16th, Gluten-Free Vanilla Birthday Cake!!

So, October 25th was my 16th birthday and I decided that this year that I didn’t want to go out of my way to celebrate. I had a bat-mitzvah a few years ago, and I think that was big enough of a party. But, I did end up having a really really unique day. I had a volleyball game at my school (which we won of course) and afterwards my dad brought doughnuts from down the street. My team and I all sat around and hung out for a little while. I was able to get my massive amounts of homework done ahead of time, so I just had a fun, relaxing night.

After the volleyball game, my dad and I took the train to 84th and Amsterdam, where we ate at an incredible restaurant called Jacob’s Pickles. We ordered fried artichokes as a starter and they were amazing. I decided to order a warm and perfectly seasoned salmon salad for dinner, while my dad ate a chicken sandwich. Obviously, being a big foodie, I couldn’t have been happier to try such perfectly cooked and savory foods.

On the way home from the resturant, we stopped at the Ben and Jerry’s across from our apartment on 103rd and Broadway to buy my beloved ice cream cake, but soon realized that all the cakes ‘may contain nuts’. So we walked up to 107th and bought a java chip and dulce de leche cake that made my love for ice cream cakes only grow. After eating cake and opening presents, I ended my day by watching an episode of House MD.

🙂

The following weekend, on the 29th, my family threw a little party with some family friends, and I couldn’t wait to make my halloween themed birthday cake. I decided that I wanted to try just making a simple white cake with a sweet and flavorful lemon, cream cheese, buttercream frosting. The cake turned out perfect, both internally, eternally and flavorfully. I hope you enjoy!!!

**I added a bunch of sprinkles into the batter before putting the batter onto the prepared pans. It comes out really cute and I would definitely reccomend it for a fun cake.

INGREDIENTS

2 cups  all purpose gluten free flour blend

1 teaspoon xanthan gum (unless your blend already contains it)

1/4 cup + 2 tablespoons cornstarch

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon kosher salt

10 tablespoons unsalted butter, at room temperature

1 1/2 cups (300 g) granulated sugar

2 teaspoons pure vanilla extract

4 egg whites + 1 whole egg , at room temperature

1 1/3 cups (10 2/3 fluid ounces) buttermilk, at room temperature

*To halve the recipe, use 3 egg whites (75 g) in place of the 4 egg whites and 1 whole egg.

DIRECTIONS

  1. Preheat your oven to 350°F. Grease 2 8-inch round cake pans and line the bottom of each with a round of parchment paper (trace the perimeter of the cake pan on the parchment, then cut out the circle). Set the pans aside.

  2. Into a medium-size bowl, sift the flour, xanthan gum, cornstarch, baking soda and baking powder. Add the salt, and whisk to combine well. Set dry ingredients aside.

  3.  In a large bowl, beat the butter, sugar and vanilla with an electric mixer on medium-high speed for at least 3 minutes, stopping at least once to scrape the entire mixture off the sides and bottom of the bowl. The mixture should be very light and fluffy.

  4. Separately, whisk together the egg whites, egg and buttermilk in a small bowl.

  5. Alternate adding the the dry ingredients with the buttermilk and egg mixture in 4 different parts, starting and ending with the dry. The batter may appear curdled at times.

  6. Once all of the ingredients have been added, scrape the sides of the bowl and beat for another minute on medium speed to ensure that everything is combined. Then turn over the batter a few times by hand. It should be very thickly pourable and relatively smooth.

  7. Divide the batter evenly between the two prepared baking pans and smooth each into an even layer with an offset spatula. To remove air bubbles, bang each pan on the counter a few times.

  8. Place the baking pans in the center of the preheated oven and bake for 20 minutes. After 20 minutes rotate the pans, and continue to bake until the cakes are lightly golden brown all over, and have began to pull away from the sides. This will be around another 10 minutes, baking for a total of about 30.

  9. Remove the cakes from the oven and allow to cool in the pans for 15 minutes before turning out upside down onto a wire rack (and removing the parchment paper liners). Cool completely before frosting and serving.
  10. Here is the lemon, cream cheese buttercream frosting recipe. I will post my modified version at another time.(http://allrecipes.com/recipe/7556/lemon-cream-cheese-frosting/)

Love,

Ally

Vegan Cupcakes with Chocolate Frosting

When I was 9, in one weekend, I went to the adorable petting zoo and got a small talk from my vegetarian next door neighbor about animal cruelty. So I ultimately decided to be a vegetarian. Like most children trying to be vegetarian, this attempt lasted no longer than two weeks and my parents ‘cure’ was to simply cook spaghetti and meatballs for dinner. Although my vegetarianism was a short extravaganza, I have always admired the idea and reasons behind being vegetarian and vegan. In English we were assigned a creative project on a societal flaw and one of my peers chose to present on animal cruelty and the motives she has behind being a vegan. Her presentation was both fascinating and heartbreaking and I immediately became interested in vegan lifestyle. This let me to research some vegan recipes and after trying a few out, I immediately took to them. Knowing that I will probably never be vegan doesn’t stop me from trying to bake vegan treats.

While eating at vegan restaurants can be enjoyable, I struggle to find homemade vegan cookies, cupcakes brownies etc. that I am proud to give out to my vegan friends. This recipe is definitely an exception. The simple vegan vanilla cupcakes tasted no different than any other cupcake, and the chocolate frosting, even without dairy butter and milk, tasted delicious. My success with this recipe has definitely inspired me to continue to make vegan recipes in the future. Can’t wait to try some vegan brownies next! ENJOY!

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INGREDIANTS:

Cupcakes:

1 tablespoon apple cider vinegar

1 1/2 cups almond milk

2 cups all-purpose flour

1 cup white sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup coconut oil, warmed until liquid

1 1/4 teaspoons vanilla extract

Vegan Buttercream Chocolate Frosting:

1 cup cocoa powder, unsweetened (sifted)

1 1/4 sticks of vegan butter (softened)

3 1/2 cups powdered sugar

1/2 cup non-dairy milk (almond)

1 tsp vanilla extract

 

DIRECTIONS:

  1. Preheat oven to 350 degrees F . Grease two 12 cup muffin pans or line with 18 paper baking cups.
  2. Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
  3. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt.
  4. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla.
  5. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
  6. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. When done, cool in the pan over a wire rack.
  7. While the cupcakes are baking, make the vegan frosting:
    1. Add the butter, milk, vanilla extract and cocoa powder to a large mixing bowl and using an electric hand or standing beater, start mixing them together until the liquids thicken with the fluffy cocoa. Turn beater on low and beat until smooth.
    2. Add in the powdered sugar one cup at a time and beat until frosting is fluffy. Avoid overbeating.
  8. Frost the chocolate frosting onto the cupcakes when they are completely cooled. If the cakes are warm, the heat will easily melt the vegan butter.

Love,

Ally!

Lemon Cupcakes with Blackberry Frosting

                   Taking a small step away from fall-themed baking, I decided ago to try making this cupcake recipe that I have seen on allrecipes for sooooo long. It was on my to-bake list all summer long, but I just never got around to making it before fall began. Last week, we had a ton of extra lemons laying around, and was in the mood to make a unique recipe. These lemon and blackberry cupcakes seemed to fit my needs perfectly.

                I was planning on selling the cupcakes at a bake sale that my volleyball team was holding on Thursday, but unfortunately Wednesday was Yom Kippur. The only thing harder than fasting, is fasting while baking. I decided to see if I could push through it, and bake anyway. Although it was really difficult, I finished the cupcakes without having taken a single bite!  After I broke the fast, and tried a cupcake, I decided that it was definitely worth it. Somehow the subtle sweetness of the blackberry blends perfectly with the lemon cupcake. The people at the bake sale were going on about the cupcakes, they were sold in minutes. I would 1000% recommend this recipe for anyone who wants a unique cupcake that everyone will love. Enjoy!

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Ingredients

1 cup white sugar

1/2 cup butter

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/2 cup low-fat milk

1 lemon, juice and zest

1 cup butter, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

4 cups confectioners’ sugar

1/2 cup seedless blackberry jam

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line 24 muffin cups with paper liners.
  3. Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  4. Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  7. Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners’ sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Love,

Ally

 

(http://allrecipes.com/recipe/220884/lemon-cupcake-with-blackberry-buttercream/)