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1 tbsp. butter, melted  1 tbsp. white sugar  1... | Bent and Broken. Baked Apples with Apple Cider and Sea Salt Caramel — Veggies & Gin. Banana Almond Baked Oatmeal Cups (Vegan) Happy Monday! How do you feel about starting the day off with one of these? These may look like muffins, but they are actually little individual baked oatmeal cups.

Chock full of oats, bananas, almond butter, and more almonds, they are the most delicious thing I’ve eaten for breakfast lately. And bonus: they are refined sugar-free and completely vegan. If you’ve never made baked oatmeal before, it couldn’t be simpler. Also, assuming that you don’t have time to whip these up on a weekday morning, they reheat very well. I mentioned in Friday’s post that Nate is not the biggest breakfast lover (which I can never understand, since I wake up absolutely starving). I hope that these little banana almond bundles of joy can turn you into a breakfast lover, too… because breakfast is good for you! - A pound of whole natural almonds - A pound of sliced almonds - A jar of (seriously delicious!)

- A reusable, insulated travel pouch perfect for breakfasts on the go - Like Coffee & Quinoa on Facebook. Black Forest Cheesecake Cupcakes. Share on Pinterest Happy Thanksgiving everyone! I love Thanksgiving, what food lover doesn’t? So basically who in the world doesn’t :)? I decided to start the pre-holiday right today, we had BLT’s for dinner and these.

Gotta keep it light and healthy so I can feast tomorrow. Cheesecake is quickly becoming what I’d like to consider my specialty, especially when it is in cupcake form. Share on Pinterest Share on Pinterest Share on Pinterest Share on Pinterest Black Forest Cheesecake Cupcakes Ingredients Crust 12 Oreos 1 1/2 Tbsp salted butter, melted Cheesecake 4.5 oz (3/4 cup) semi-sweet chocolate chips or chopped semi-sweet chocolate, melted and cooled slightly 2/3 cup granulated sugar 2 Tbsp unsweetened cocoa powder 1 pinch salt 12 oz. cream cheese, softened well (1 1/2 8 oz. pkgs) 2 large eggs 1 tsp vanilla extract 1/4 cup heavy cream 1/4 cup sour cream Topping Directions For the crust: Preheat oven to 325 degrees. Caramel Stuffed Apple Cider Cookies. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

Set aside. With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture into the butter/egg mixture, continuing to mix as you go. (I had to add a teeny bit more flour to make the dough less sticky). Mix until just combined. Refrigerate dough for about an hour.

When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Scoop out cookie dough balls that are about the size of a walnut. Bake 12-14 minutes, or until very lightly browned around the edges. Makes roughly 4 dozen. Chocolate Chip Cookie Dough Ice Cream Sandwiches. So just to be clear, what these are NOT: Two baked chocolate chip cookies sandwiching cookie dough ice cream. What these ARE: Two luxurious layers of egg-free chocolate chip cookie dough sandwiching creamy cookie dough ice cream. Because, really, can one ever have too much cookie dough?

At first glance (especially when gazing upon the step-by-step), it might seem like too much work for ice cream sandwiches. And you might already be wondering why in the heck I’m posting an ice cream sandwich recipe in October. All I can say is a) these are so (like, so, so, so) simple and once you get the stacking technique down, you’ll be able to whip out a billion of these babies and b) when a girl has a craving for cookie dough ice cream sandwiches, it cannot be ignored even in October.

Right out of the freezer, the cookie dough is firm but still soft enough to bite into which results in sublime cookie dough overload. Chocolate Chip Cookie Dough Ice Cream Sandwiches Ingredients Directions. Cookies and Cream Cheesecakes: Grace's Sweet Life Cupcake Recipes. Posted by Grace Massa Langlois on Wednesday, 21st July 2010 I have yet to meet a person who doesn’t like Oreo cookies or Cream Cheesecake Cupcakes.

Who could resist cream-filled chocolate sandwich cookies? Not Me! Especially the double-stuffed Oreo cookie, it’s one of the best cookies for dunking into a cold glass of milk. I went out yesterday to do my weekly shop, came home, and before I was able to bring in the first grocery bag Matt was hunting for the cookies and cream ice cream. Much to his disappointment I forget to put it on the list and came home without it.

Luckily I remembered the Oreo cookies. One of Matt’s favourite desserts of all time is cherry cheesecake and I thought to myself why not Oreo Cookies and Cream Cheesecakes, that should satisfy his craving. Drop an Oreo cookie into each muffin tin, make filling, add chopped cookies, bake, and enjoy, how easy is that? I can’t wait to try my hand at homemade Oreo cookies. (from Martha Stewart’s Cupcakes) Makes 30 Comments (225) Peanut Butter Caramel Cheesecake. Pumpkin Cookie Dough Studded. Vegan. No-Bake. Today's decadent dessert recipe just kind of needed a long name.. Presenting my No-Bake, Vegan Peanut Butter Caramel, Pumpkin Cookie Dough-Studded Cheesecake.

On a homemade crumble crust. If you love peanut butter, vegan cheesecake, caramel and all things creamy-delicious, you want to try this recipe.. Homemade vegan caramel on top.. Before I dive in, I want to make sure you all check out my exciting (vegan) salad'tude contest news! OK, back to yummies... Special Vegan Cheesecake. OK, so yes this dessert is complex! Pumpkin Cookie Dough. Inspiration. Peanut Butter Caramel Cheesecake. Sweet Cream Layer: 8 ounces vegan cream cheese - warmed to about room temperature 3 Tbsp maple syrup 3 Tbsp virgin coconut oil, melted 1/4 tsp salt 1/2 tsp vanilla extract dash of cinnamonoptional: add a few scoops of canned pumpkin if you'd like.

Vanilla Caramel - use this recipe Pumpkin Cookie Dough - see detailed cookie recipe here. Directions: 1. 2. 3. 4. 5. 6. 7. 8. Store your cheesecake in the fridge. Peanut Butter Cup Pancakes. Let’s get one thing straight. These pancakes may be healthier than they actually appear, but they aren’t health food. So put away your calorie rulers and speculative eye and let’s get on with this dang thing. What we have here is peanut butter cup-inspired pancakes. Then we put an actual homemade peanut butter cup on top and eat the whole stack, because life is short and we love chocolate, peanut butter and breakfast.

This recipe is gluten free and vegan but can be customized to suit your needs and preferences. If you don’t want a flax egg, don’t know what it is, or simply don’t believe in it (like John), omit it and use a chicken egg instead. Now, onto more important things: what do they taste like? The pancakes themselves aren’t overly sweet but have the perfect hint of chocolate and peanut butter. Because these are gluten free they don’t take on that traditional “fluffy” pancake texture, but if you’ve been around here long enough you know I’m OK with that. Author: Minimalist Baker. Pumpkin Swirl Cheesecake Yogurt Cupcakes. Cheesecake cups made with light by using Greek yogurt swirled with pumpkin butter on top.

Light, creamy and perfect portion control. Vanilla wafers on the bottom of these cheesecake cups create a simple, low-fat crust. When the cheesecake cups bake, the cookies soften and all the flavors work together. Hope you all like pumpkin because I stocked up and plan on posting lots of fun pumpkin recipes in the weeks ahead! Pumpkin Swirl Cheesecake Yogurt Cupcakes Skinnytaste.com Servings: 12 • Size: 1 cup • Old Points: 2 pts • Points+: 3 ptsCalories: 114.1 • Fat: 4.6 g • Carb: 13.8 g • Fiber: 1.5 g • Protein: 3.8 g • Sugar: 6.5Sodium: 56.8 Ingredients: 12 reduced fat vanilla wafers8 oz 1/3 less fat cream cheese, softened1/4 cup sugar1 tsp vanilla6 oz fat-free vanilla Greek yogurt (I used Chobani)2 large egg whites1 tbsp all purpose flour3/4 cup pumpkin butter or pumpkin pie filling Directions: Heat oven to 350°. Line cupcake tin with liners.

Top each with 1 tbsp of the pumpkin butter. Raw Vegan Raspberry Pie Recipe | FOXY FRESHFOXY FRESH. Before he got Type 2 diabetes, my grandfather and I had a running thing about puddings: that they make everything better. For as long as I can remember, whenever he and I spoke we would discuss the healing qualities of a good dessert. I would visit at Christmas as a little girl and if I hurt my leg falling off the trampoline he’d shake his head sorrowfully, saying, “You know what you need? More puddings.” When I was seven and upset after watching something scary on television, he suggested I remedy the situation by eating pudding.

Indeed, having something sweet after dinner made me feel much better. My grandfather was a child in England during World War II when food was rationed and sugar was expensive. Pudding can be soothing because of the act of seeking out something sweet that is not part of a normal daily diet, making time to sit down and savour eating it. When I got home I unwound and retaliated against my rotten day by making something beautiful in the kitchen. Base Filling. Red Velvet Gooey Butter Chocolate Chip Cookies. Red Velvet Gooey Butter Chocolate Chip Cookies These are the softest, gooiest, moistest cookies I’ve ever had. I’ve made tons of soft and gooey things, but these truly take the cake and live up to their name. Since it’ll be until next December before it’s seasonally appropriate to blog about red velvet again, I wanted to squeeze in one last red velvet recipe before Valentine’s Day. If you have a Valentine’s Day party or event, these will be a guaranteed hit and they’re a cinch to make.

They’re made with red velvet cake mix, cream cheese, a stick of butter, an egg, vanilla, and a bag of chocolate chips. For the cookies, I wanted simple, mindless, and guaranteed-to-work. Make the cookies by creaming together 8 ounces of brick-style cream cheese with butter. Make sure the cream cheese and butter are very well softened to room temp when creaming them, or you’ll never get the light and fluffy results you want.

The dough is extremely soft, moist, gooey, wet, and challenging to work with. Print. Sugar and Charm – sweet recipes – entertaining tips – lifestyle inspiration. What better way to celebrate an anniversary than peanut butter caramel cheesecake?! Today is our four year wedding anniversary! When I think back on that day, I can’t believe four years have passed. I can honestly remember every detail like it was yesterday. Zan is an amazing husband and it’s been incredible to see him as a father to Romeo… it melts my heart! Peanut Butter Caramel Cheesecake Graham Cracker Crust 1 3/4 cups graham crackers crumbs (you can use a small food processor to make the crumbs even) 3 tablespoons sugar Pinch salt 1/2 stick melted butter Add the graham crackers, sugar and salt in a bowl and stir.

In a buttered, round springform pan (this is super important to use) press the crust down in an even layer. Wrap tinfoil around the bottom of the outside pan, bake the crust for 10 minutes in a 350 degree oven. Cheesecake Filling (Dorie Greenspan book of, Baking) 4 8oz boxes of cream cheese, room temperature 1 1/3 cups sugar 1/2 teaspoon salt 2 teaspoons vanilla extract 1. 2. 4. 5. Thai Iced Tea Cupcakes with Condensed Milk Buttercream. Bowen Close steeps Thai tea in a mixture of milk and sweet condensed milk to make a cupcake that tastes shockingly like its inspiration.

By Bowen Close These cupcakes easy to make, and a little confusing to eat. (In a very, very, very good way.) See, they exactly like Thai iced tea – you know, the delicious kind you order at Thai restaurants to calm down fiery curries and noodles packed with chili. (The one you inevitably end up drinking most of before your food even arrives …) You’d swear you were drinking a big glass of creamy, sweet, orange-colored Thai iced tea – but it’s a cupcake. I co-hosted a bridal shower for one of my best friends this weekend, and developed a Thai iced tea cupcake to go along with a fresh, flavorful Thai barbeque-type menu (think: satays, spring rolls, larb lettuce wraps, Thai-inspired cole slaw).

A tasty, easy condensed milk buttercream pulls together the flavor ruse even further and helps to mimic that layer of milk that often comes on top of the tea. VEGAN + GLUTEN FREE PEANUT BUTTER + COCONUT + OATS + BANANA COOKIES | The Kitchy Kitchen. Vegan and gluten free baking lends itself to dense, rich things with big flavors and these moist, addictive little cookies are a perfect example. Super easy to whip up and with dough that freezes like a champ, these are great “in a pinch” cookies when you just want something sweet and you want it now. Enjoy! 2 tablespoons flaxseed powder 2 medium ripe bananas 1/2 cup crunchy peanut butter 1/2 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons coconut oil, melted 1/2 cup brown sugar, packed pinch sea salt (add more or less depending on saltiness of your PB) 1 teaspoon pure vanilla extract 1 1/2 cups gluten free rolled oats 1/2 cup oat flour (just run the oats in a food processor until fine) 1/2 cup almond meal (just run the almonds in a food processor until fine) 1/2 cup shredded coconut Preheat oven to 350 degrees.

In a large bowl combine flax seed and 2 tablespoons water and let rest for 5 minutes. Drop cookies by spoonfuls on a parchment or silicon pad lined baking sheet. Vegan Pumpkin Cupcakes with Cream Cheese Icing - Je suis alimentageuse.