vegan chocolate tea cup cake

I don't think I'm alone when I say this: I love cake. Chocolate cake in particular, but any cake, really, will do just fine. 

But there's something sinful about making a whole cake for no reason, isn't there? It makes me feel guilty. Probably because I know that if I make a whole cake, I am going to eat a whole cake
Tea cup cake to the rescue!
Because making a batch of cupcakes is just as bad as making a cake. Just because it's already divided up into individual servings does not mean you're not going to eat each one, individually.
Solution: Make one serving at a time!

Or make two, for a quick, romantic dessert!
You will need a microwave safe tea cup (or mug) and:

1 Tbsp + 2 tsp Dutch process cocoa powder
3 Tbsp flour (I use whole wheat)
2 Tbsp sugar
1/4 tsp baking powder
dash of salt
2 Tbsp melted coconut oil (or vegetable oil)
3 Tbsp almond milk
1/4 tsp vanilla
1 Tbsp chocolate chips (optional)

In your cup, mix together your cocoa powder, flour, sugar, baking powder and salt, thoroughly.

Add your oil, milk, and vanilla and mix very well, being sure all of the flour mixture gets incorporated. It may seem a little thicker than standard cake mix. That's ok.

Mix in your chocolate chips and place in microwave for 1 minute on high.

I like the addition of chocolate chips because it makes it a little more moist. You could also microwave it for less time. 45 seconds results in a fudgier cake.

If you don't have cocoa powder, you can simply omit for a plain cake. I wouldn't recommend omitting the chocolate chips and the cocoa powder, but you could sub them with blueberries or other fruit, probably. I haven't tried that, but the plain cake tastes a lot like a muffin.

Enjoy!
-A.

a relatively healthy chocolate peanut butter kale smoothie

 Smoothies have been my jam lately. They're simple to throw together and I discovered that my new apartment came equipped with a really great blender that actually blends things, rather than just chopping them into tiny bits (and I don't have to quarter my frozen strawberries by hand anymore!).

Also great about smoothies, you can throw in healthy stuff and not have to taste it.

I'm probably the worst vegan in the world and not only because I still eat eggs (which makes me not vegan, technically, but it's too difficult to explain to people all the time and my diet seems to come up a lot at work for some reason), but also, I hate kale. I don't like the texture, I don't like the taste. Cooked or raw. I just plain don't like it. And believe me, I've tried.

But I found that incorporating it into my morning smoothie and covering up its taste and texture by blending it with other things I DO like, has enabled me to eat kind of a lot of kale on a regular basis.
This smoothie is the best thing in the entire world. I promise you, you won't taste the kale even remotely. All you can taste is banana, chocolate and peanut butter. And if you don't like those things . . . well, I can't identify with that (But I will likely post some other recipes with other foods mixed with kale, that maybe you will like!).

For this you need: 

1 banana
2 Tbsp cocoa powder (Dutch process is best)
1/4 cup peanut butter (I use straight up peanut butter with zero additives) or almond butter
1 cup of kale, torn up or chopped
1 handful of ice cubes (optional, you can also freeze your banana for a few hours or omit altogether)
1/2 cup of water, or so (or you can use almond milk! which is what I usually do, but I was out this time)

Throw all your ingredients into your blender and voila! A delicious, filling, chocolatey smoothie that is relatively healthful for you.

Some nutrition info for you:

To consider: Bananas and peanut butter both have fat in them. Processed peanut butter like JIF or Skippy also has tons of added sugar, oils (more fat) and carcinogens . I recommend using a grind-your-own PB machine--they have them at Whole Foods--or buying peanut butter without additives.

But both ingredients also have healthy things for you, too. Peanut butter has healthy fats, fiber and protein and bananas have fiber, and (of course) potassium, and also iron.

As a vegan, it's good for me to get my fat this way because I don't eat dairy, but if you do consume a lot of dairy, take it easy on the chocolate banana smoothies, you are already getting plenty of fat in your diet.

If you're looking for an even more healthful smoothie, kale also blends really well with mixed berries, tropical fruits (mango, pineapple) and you can add to those either orange juice or almond milk. The thing to remember about fruits is that they have a lot of sugar.

I know, I know. You're thinking, "WELL WHAT IS HEALTHY?" It can be confusing! Fruits are healthful because they have a lot vitamins and fiber, and berries have a lot of antioxidants, too, but the MOST healthful things of all are veggies. Vegetables do not contain the same levels of sugars and fats that fruits and bananas and peanut butter do, but they do have as many vitamins and as much fiber, among other healthful nutrients (minerals, etc.). Just FYI :)

Health is all about balance! It takes some thought and consideration, and you should educate yourself if you don't already know this stuff, but it's totally worth it. Your body is what houses you, you should take pride in it and reward it for not letting you just be a brain in a jar. That would be a lot less fun.

Enjoy!
-A.

pumpkin waffles

Of course Christmas breakfast has to be special, even if it's just for two. I thought about making a quiche to go along with these waffles, but doing all the cooking myself was a lot of work and I didn't think we really needed quiche and waffles. I'm glad I didn't make the quiche. I barely have room for our leftovers as it is!
These pumpkin waffles, however, were amazing! Here's how they happened:

1 cup all-purpose white flour
1 cup all-purpose wheat flour
1/4 cup sugar
1 table spoon baking powder
1 teaspoon cinnamon
1 dash of salt
2 eggs, separated
1/2 cup almond milk*
1 cup water*
1/4 cup cream cheese*
4 tablespoon Earth Balance vegan margarine, melted
1/2 cup canned pumpkin

Heat your waffle iron according to manufacturer directions and coat with vegetable oil.

In a bowl, whisk together flours, sugar, baking powder, cinnamon and salt.

Separate your egg whites from your yolks and place in separate bowls.

To your yolks, add the milk, water, cream cheese and margarine and whisk until well combined.

Whip your egg whites with an electric hand mixer, working your way up through the speeds until you are on high. Your egg whites are ready when they will hold a peak.

Add wet ingredients over the flour mixture and mix until combined. Fold in egg whites. If you find that the mixture seems to be too thick (it'll be somewhat thicker than other waffle batters I've used), add a little milk.

Scoop 1/4 cup of batter onto waffle iron and smooth somewhat into shape, adding more batter if needed.

*You can also use 1 1/2 cups of any kind of milk, to sub here. I used what I did because I did not have enough almond milk :)

Serve warm with lots of syrup and butter!

Peace!
-A.

peppermint bark snickerdoodles

 Last month some of the gals at work did a very thoughtful and generous thing for me. I've had some stuff going on this fall and they were a big help. I wanted to thank them a long time ago, but I just hadn't had the time. This last weekend I found myself with a bit of free time so I decided to make some peppermint bark snickerdoodles.
They were delicious, if I do say so myself. But unfortunately I only ended up with half a batch because the other half got burnt.

This is the recipe that I adapted mine from, but I had to make some changes because I didn't have cream of tartar. It's a great recipe, but it also resulted in my horribly burnt cookies. The bottoms were black and they turned into rocks. Here's my version:

2 1/4 cups flour
1/2 cup Dutch process cocoa powder
1 1/8 tsp baking powder
1/4 teaspoon salt (omit if using salted butter)
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 tsp peppermint flavor

Preheat oven to 375. Line your cookie sheet(s) with parchment paper.

Combine dry ingredients in a bowl and set this aside. In a larger bowl, mix together sugar and butter until well combined, using an electric hand mixer. Add eggs, vanilla and peppermint until well combined. Slowly add dry ingredients. You can use your handmixer at first, but I found that after a fashion, using my hands worked better. Kneed your dough until all ingredients are well combined.

Roll pieces of dough into 1/2" - 1" balls and place evenly and well spaced on parchment paper. Flatten into 1/4" thick patties using a small jar or glass.

Bake for 10-12 minutes, move to cooling rack.

For the icing:

Using an electric hand mixer beat together 1 egg white and 1 cup confectioner's sugar, at first on low until combined, then for a few minutes on high. If you like, add in 1/8 tsp peppermint flavor or vanilla extract. (Note: the latter may result in a more yellow icing.)

Once cookies have cooled completely, dip them flat into the icing, then flat into crushed peppermint candies. I used candy canes, which I crushed up. My guess is, for a full batch, you would need about 4 regular sized candy canes, or maybe half a small bag of peppermint candies.

The end!

Peace,
-A.

peppermint hot cocoa

I love peppermint this time of year. Peppermint everything. Peppermint lip balm. Peppermint bark. Peppermint soap. Peppermint hot cocoa. . . .

So this weekend I decided to make some! Cocoa, that is. If you're really not so good in the kitchen, you could definitely make this with some Swiss Miss and peppermint flavor, but if you like to get crafty, you can make it like I did.
For this I used:

2-3 cups almond milk (or any kind of milk)
2 Tbsp Dutch process cocoa powder (you can use any kind, but I swear, Dutch makes the difference)
1 1/2 Tbsp mini chocolate chips
1/8 tsp salt (optional)
1/4 tsp vanilla extract (optional)
1/8 tsp peppermint flavor (more, to taste, but this is the absolute min you can put in and still taste it)
1 Tbsp sugar (optional, I didn't use sugar in mine)

Heat your milk in a sauce pan slowly over medium low heat (be especially slow and careful if using dairy!).

When milk is hot, stir in chocolate chips until fully melted and combined.

Whisk in cocoa powder and salt, vanilla, and sugar, if using.

Whisk in peppermint flavor.

This makes for a very rich cocoa! The measurements, as I'm sure you've come to realize is my M.O., are approximate. If you want to omit the chocolate chips, go ahead! If you do, you should definitely use sugar and maybe a little more cocoa powder.

I also wanted to mention that I will be on another hiatus for the rest of this week. Lots of Christmas prep and some personal things coming up so I decided it might be best to take a little vacation from the blog. I will be back next week, I believe!

In the meantime, enjoy your own holiday prep, if you're prepping, and if not, just enjoy your week, all the same :)

Peace,
-A.

the peppermint bark ordeal

 I know, I know. . . it's still a little early for candy canes. But I was at the drug store the other night and they already have their Christmas merch out! And peppermint bark squares at the counter!

I love peppermint bark. I can't remember the first time I had it but it was fairly recent in the grand scheme of things. I really should've been eating it long before. It's amazing.

Last year we got all the stuff to make peppermint bark but never did. Those chocolate and white chocolate chips disappeared, of course. The parchment paper got used up, too, but I still had the peppermint flavor, so I decided to get it in early, just to make sure I get to it at all. It's really easy to make, though I did make a couple of silly mistakes, I'll share with you my process and my recommendations. Do as I say, not as I do!

































As you can see, the white chocolate of my peppermint bark is in the inside, rather than on top like I meant for it to be. That is because I do not know how to melt white chocolate, apparently. We'll get to that....

What you need for this is:

Most of 1 bag of chocolate chips
Most of 1 bag of white chocolate chips
Candycanes or peppermints, crushed (you can do this with something solid and a Ziplock bag, or do what I did and break them into little pieces, put them in a bowl and then pulverize with a glass jar. It's a little messy, but fun, and you save a plastic bag!)
Peppermint flavor (optional)
Parchment paper on a baking tray

I melted my chocolate chips in the microwave on high for 1 minute, stirred and kept putting them back for 20-30 second intervals until thoroughly melted. Then I added a few drops of peppermint flavor (more or less depending on your preference, or you can omit altogether for a more subtle peppermint bark).

I spread the melted chocolate out on the parchment paper and allowed to cool. Well, I was in a hurry (as per usual) so I stuck it in the freezer for about 10 or 15 minutes. This was silly because the chocolate didn't really set up in that time, it just got cold so it appeared to be set, but melted as soon as I tried to spread the white chocolate on... I recommend putting it in the fridge for 30-60 minutes.

I then set to melting my white chocolate in the microwave, as well. As I began, Tom said, "Aren't white chocolate chips really hard to melt?" I said, "I don't know, I've never heard that." But, as it turned out, he was right. They started to melt, at first, but then ceased melting and became just a kind of solid-ish mush. I tried to spread this on the chocolate but the chocolate melted and it started to mix. I put it under the broiler a bit to see if it would melt more (Tom's idea, thank goodness he was there to keep me from flying into a panic about my weirdening bark), but it didn't really help. So I ended up just flattening it out, best I could, and put the dark chocolate over the top.

While still melted, I sprinkled the crushed peppermint over the top and pressed in gently with the back of a spoon. I let this harden in the freezer over night, though it probably would've done just as well in the fridge (I just didn't have room).

I've melted white chocolate before in a makeshift double boiler (with a glass bowl and a pot of water) and that worked fine, so I highly recommend doing that. Here are some really straight forward directions for that.

Anyway, it turned out really yummy (Tom-Approved) and prettier than I'd expected, which is what really matters, anyway, right?

Peace & love,
-A.