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Tag: baking

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Coco’s Macadamia Nut Cookies

Photo Cred: Ivy Becker

These gooey and crunchy cookies will leave your mouth watering, once you smell and taste how good they are! Recently, I created this recipe for a good friend of mine who wanted a cookie with macadamia’s and dark chocolate- so what did I do? Made her this recipe! So get ready to impress your friends and family with these awesome nutty cookies!

Photo Cred: Ivy Becker

Yields 24 cookies

Ingredients

1 cup Earth Balance Vegan Buttery Sticks, room temperature

1 cup Nutiva organic unrefined coconut sugar

2 1/2 cups King Arthur organic flour

2 Tbsp. Bob’s Red Mill Egg Replacer Gluten Free + 4 Tbsp. Water, mixed

2 tsp plain almond milk

1 tsp Simply Organic almond extract or vanilla extract

1/4 tsp Simply Organic ground nutmeg

1/2 tsp Vitacost Himalayan Fine Pink Salt

1 tsp baking soda

1 cup Enjoy Life Real Chocolate Chips Morsels Dark Chocolate

1 cup Royal Hawaiian Orchards Natural Macadamias Unsalted, coarsely chopped

Optional Caramel Sauce:

1/2 cup Vitacost organic light brown sugar – non-GMO

1/8 cup plain almond milk

1/2 tsp vanilla

1/2 tsp coarse rock salt

Directions

  1. Preheat oven to350 degrees.
  2. In a mixing bowl, combin sugar and butter and cream together.  Add the egg replacer into the creamed sugar mixture until well incorporated.
  3. Pour the flour, baking soda, almond milk, almond extract, salt, and nutmeg into the bowl and stir until dough has formed. Gently fold in the dark chocolate and chopped macadamia nuts.
  4. Roll dough into 1 inch balls and place onto a baking sheet. Bake cookies for 12-15 minutes or until slightly golden brown.
  5. Remove from oven and allow to cool.
  6. Drizzle cookies with caramel sauce or smear over the top. Cool and serve or store in container.

Chef’s tip: For an extra crunch, make sure to add some almond slivers or chopped walnuts to the dough mix!

Chef’s tip: Substitutions** If you do chose to use a gluten free flour, you may have to press the cookie down with a fork to flatten. You may also switch out the organic cane sugar for coconut sugar, pure maple syrup, or any sugar of your choice.

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Strawberry-Stuffed Citrus Sponge Cake Roll Up

Photo Cred: Ivy Becker

Roll up to your next dinner party with this sweet, drool-worthy dessert. Stuffed with strawberry jam, homemade buttercream and fresh citrus, it’s a tangy treat that will surely impress guests—plus, they’ll never guess it’s made without eggs or dairy! If you’ve never made a gourmet-style recipe like this, don’t worry because it’s fairly easy to make. All it takes is a little bit of patience and you’ll have a perfect roll up cake in no time!

Photo Cred: Ivy Becker

Yields 1 cake; around 10 slices

Ingredients

Cake:

1 cup granulated sugar

3 Tbsp. Bob’s Red Mill Egg Replacer + 6 Tbsp. Water

3/4 cups all-purpose organic flour

1 tsp. baking powder

1/3 cup fresh squeezed orange juice

1 tsp. almond extract

1/4 tsp. Vitacost Fine Himalayan Pink Salt

2/3 cup strawberry jam

1 Tbsp. orange zest, garnish

Butter cream frosting:

1.5 cups Earth Balance Vegan Buttery Sticks, room temperature

4.5 cups powdered sugar

2.5 tsp. water

1-1/2 tsp. vanilla

 

Directions

Cake:

  1. Preheat oven to 375 degrees F.
  2. Grease and line a baking sheet with parchment paper.
  3. In a stand mixer, beat the egg replacer and sugar together for 1-2 minutes. Add the orange juice and almond extract. Beat until combined.
  4. Add the flour, salt and baking powder into the batter, until fully combined.
  5. Pour the mixture onto the baking sheet and bake for 11-16 minutes or until an inserted toothpick comes out clean.
  6. Remove from the oven. Lay a sheet of parchment paper on top of a towel. Sprinkle with powdered sugar to prevent the cake from sticking. Carefully flip the cake pan on top of the parchment paper. Remove the parchment paper and throw away.
  7. Tightly roll the towel with the cake into a log shape and allow to cool for 30 minutes or until room temperature.

Butter cream:

  1. In a mixing bowl, beat the butter and half of the powdered sugar until combined. Add the vanilla and remaining powdered sugar and mix until frosting forms; about 3-4 minutes.

Assembly:

  1. Carefully unroll the log and spread the frosting in a single layer. Cover the frosting with the strawberry jam.
  2. Re-roll the cake back up into a log shape.
  3. Frost the cake with the remaining butter cream and top with orange zest and mint leaf.
  4. Place in freezer for the butter cream to set for 1-2 hours or overnight for best results.
  5. Serve and enjoy.

Chef’s tip: Move quickly when cooling this cake, or it will crack and break when you go to roll it.

 

 

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Cinnamon Rolls with “Cream Cheese” Frosting

Cinnamon Rolls

Cinnamon Rolls

Fresh, warm cinnamon buns in the morning bring forth all the feels. If you consider this indulgent treat a thing of the past, you may want to give my guilt-free version a shot. Made with organic, non-GMO and dairy-free ingredients, these spiraled rolls will without a doubt taste better than you remember. Enjoy the smell of cinnamon, brown sugar and vegan butter bubbling away in the oven while you prepare sweet, homemade icing to melt on top. Share them with your family on a lazy weekend morning to bring life back to your breakfast table!

If you prefer mini cinnamon rolls, simply cut this recipe in half.

Cinnamon Rolls

Yields 20 cinnamon rolls

Ingredients

Dough:

1 1/2 cup plain almond milk, luke warm

4 1/2 tsp. Red Star Active Dry Yeast

1/2 cup Florida Crystals organic cane sugar

4 Tbsp.  Bob’s Red Mill Egg Replacer Gluten Free + 8 Tbsp water, mixed together

1/2 cup Earth Balance Vegan Buttery Sticks, melted

6 cups King Arthur Flour organic unbleached All Purpose flour

1 1/2 tsp. Vitacost Himalayan Fine Pink Salt

Filling:

1/2 cup Earth Balance Vegan Buttery Sticks

1 cup Vitacost certified organic light brown sugar – non-GMO

4 Tbsp. Vitacost certified organic ground cinnamon

Frosting:

6 Tbsp. water or butter substitute, melted

1 1/2 cups Vitacost Certified Organic Powdered Sugar – Non-GMO

16 oz. Kite Hill plain cream cheese

1 tsp. Frontier Co-Op Organic Vanilla Extract

Optional: Chopped Walnuts

Directions 

  1. In mixing bowl, combine the warm almond milk and yeast to create your starter. Once you see bubbles or froth on top you can add your sugar, butter, and egg replacer mixture. Mix to combine. 
  2. Sift together flour and salt into a bowl, slowly pour  dry ingredients into your wet ingredients and mix to combine. Dough will be sticky, that is when you know it is done. Place into a light oiled bowl and cover with a dish towel or wrap. Allow to double in size, roughly 2 hours.
  3. Preheat oven to 375 degrees F.
  4. Once dough has doubled in size, place onto a floured counter and roll into a 12×15 rectangle. Taking the butter, smear over the entire rectangle and sprinkle the brown sugar on top. Next you will take your cinnamon and put it evenly on top of the brown sugar and butter.
  5. To roll, take the closest edge and begin to tuck and roll it up. Continue to roll the dough into a log shape. Be careful when you cut the log up into pieces so that you do not squish the dough.
  6. Place Cinnamon rolls onto greased baking dish and allow to rise again for 30-45 minutes, or until doubled in size. 
  7. While they are sitting, mix together your powdered sugar, almond milk, vanilla, butter, and cream cheese until smooth. Place in fridge and cover until cinnamon buns are ready. 
  8. Bake for 30 minutes or until golden brown and bubbly. Allow to cool down for 10 minutes and smear cream cheese frosting on top. 

 

Chef’s tip: If you would like, you may add walnuts or raisins to the filling. Or if you wanted, you could add different seeds to the dough after rolling it out for a new flavor.