Acorn Squash Spice Cake With Maple Frosting and Walnuts

I have been making at least one cake, if not 3, a week for the past month. Last week I did not have a cake that I needed.to make, so what did I do? I made a cake.

I might have an alternative motive here, I have started my winter squash stash, and already it is looking pretty impressive. I have delicata, acorn, kombucha, and sugar pumpkins littered all over the house. As of now I think I have a count of about 27. Some came fro the garden, some from (and still coming, all winter long) from farm share, and some came from when they went on sale at the grocery store and I filled the shopping cart up. The cashier checking me out thought I was crazy, but I get that a lot. (Like when I buy 20 heard os cabbage.. it’s like I scare them) The alternative motive is that some of the squashes don’t have the shelf life of some of the others so I need to get on to eating the ones that don’t last as long, like the delicata and pumpkins, which I am doing, gladly might I add. So while I am eating those, I figured I would use up an acorn squash for cake because well, I don’t want to have a million acorn squash laying around and I am just too busy eating the pumpkins to get the acorn. And this is why I made an acorn squash cake.

What does acorn squash cake tase like? Basically like pumpkin cake. Every time I make any sweet thing with any squash other then pumpkin, no one really seems to notice the difference, but that is not to say there isn't one. I would say that acorn has a slightly sweeter and nutter flavor then pumpkin so you might get a more flavorful flavor out of an acorn squash. And really, if you like pumpkin, your gonna like the acorn. And people love them some maple frosting so smothering that along with walnuts on this cake, well I know made some people really really happy.

That’s the real reason why I made this cake. To make some people happy. Jeeze, I am just so nice. Ha HA!

The stuff. A roasted acorn squash. flour, baking soda and baking powder, spices of cinnamon, ginger and a pinch of nutmeg, salt, oil, soy milk, brown sugar, white sugar, and a little apple cider vinegar.

Start by pureeing your squash If you haven’t already which basically involved removing seeds and skin (save seeds to rest, eat skin, it delicious) and blending the squash until smooth.

You are now ready to cake. Add squash puree and oil into bowl with the sugars and mix until completely combined. Whisk together all the dry ingredients then add in the sugar, squash, oil mixture to the wet along with the milk and apple cider vinegar. Mix until just combined then stop mixing so you don’t over mix.

Batter then gets poured evenly into two greased and lined cake pans.

And into the oven they go.

Golden brown and smelling all nice and cozy. A tester in the middle making sure that they are cooked completely.

Cakes get popped out of pans and and placed on a rack to cool completely. In the mean time, make the frosting. Powdered sugar, salt, vegan butter, maple syrup, and maybe a splash of soy milk (you might or might not need it). And don’t forget the walnuts.

Sugar, salt, butter, and maple get beaten together until creamy and smooth.

Toasted walnuts get chopped into bits.

And now it’s cake assembly time. Place one completely cooled layer on a cake plate and spread half the frosting on top. Sprinkle with half the chopped nuts. Place second layer on, spread rest of frosting on top, and sprinkle with the rest of the nut.

And done.

Now eat.

Enjoy the fall weekend and all the squash.

-C

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Acorn Squash Spice Cake With Maple Frosting and Walnuts

makes and 8 inch 2 layer cake

For the Cake

• 2 1/4 cups all purpose flour

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1/3 cup neutral oil

• 2 cups acorn squash puree*

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon cinnamon

• 1 teaspoon ginger

• pinch of nutmeg

• 1 1/2 cups plant milk (I used soy)

• 1 tablespoon apple cider vinegar

  For the frosting

• 3 cups powdered sugar

• 1/2 cup earth balance or any vegan butter

• 1/2 cup real maple syrup

• 1/4 teaspoon salt

• 1-2 teaspoons plant milk (if needed)

• 1 cup toasted walnuts

Note. For acorn squash puree. roast an acorn squash by place entire squash into oven at 425 degree for about 1/2 hour or until fork tender. Once cooked, cut in half, let cool a few minutes, then scoop out all the seeds. Remove skin and blend the squash until smooth.

Preheat oven to 350

Place brown and white sugar into bowl along with the oil and squash puree. Mix until completely incorporated. In a larger bowl, mix together the flour, baking soda and powder, salt, and spices. Pour wet mixture into dry almond with the soy milk and apple cider vinegar. Mix until just completely incorporated then stop to prevent over mixing.

Grease and parchment line two 8 inch cake pans. Pour batter evenly between pans then place into oven for 30-35 minutes or until Depp golden brown and a tester stuck into middle of cakes comes out clean. When it’s done, remove from oven, let cook a few minutes, then remove from cake pans. Place on a wire rack o cool completely.

While cake is cooling, make the frosting. Beat together the powdered sugar, salt, maple, and earth balance until nice and creamy. If the frosting seems to thick, add a splash of milk, to thin, add a 1/4 cup more of powdered sugar.

Chop walnuts into small bits if they are not already.

Once cakes are completely cooled, assemble. Place first layer on cake plate and spread 1/2 the frosting onto first layer and sprinkle on half of the chopped walnuts. Place on second layer, spread the rest of the frosting on top, and sprinkle on the rest of the nut. And that is it. Now you just need to eat it.

Store any left overs in for a day on the counter, but any longer place in an airtight container in the fridge. I even froze a few pieces and the mr loved them frozen to if you like frozen cake…..

Peachy Sweet Buns

Who doesn't like a good bun, right?  And just because this is where my mind wonders, peachy sweet buns. Doesn't that sound like a pick up line or something you say to your significant other. Like, "Oh hey peachy sweet buns, you are looking good. Woo hoo"........ Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah. 

I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it's quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise, but don't let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don't use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.

If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing?  Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze......

Go on now, go and get yourself some peachy sweet buns.

The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.

Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can't.

Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like....

This. Nice and soft and glossy.  Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size. 

As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.

Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.

Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.

BOOM. Dough did what it's job and doubled. Time o make the buns. 

Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick 

Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.

And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier.  It might get a little sloppy... it's ok, just lick your fingers and keep going. 

Rolled and cut into 12 pieces.

Place the rolls carefully onto a grease and parchment lined baking 9x13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn't thinking properly and so that's what I did. Something with sides is preferable, but the baking pan did the job so really, your call. 

When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out.  And any remaining go on jam that spilled out can get scraped right on top of the buns, if you didn't already eat it.

Now into the preheated oven these  babies go.

Look at those beauts. And they smell. A-MAZ-ING!! 

Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze. 

Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn't get enough glaze..... 

Then it's really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.

Enjoy the peaches!

-C

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Peachy Sweet Buns

Makes 12 Buns

• For the Dough 
  • 3 1/2 cups all purposes flour
  • 1/4  cup cane sugar
  • 1 cup warm soy milk
  • 2 teaspoon or 1 packet yeast
  • 4 tablespoons melted vegan butter 
  • 1 teaspoon salt
• For the Filling 
  • 3-4 good sized ripe peaches (about 3 cups chopped peaches)
  • 3/4 cup brown sugar
  • 1 tablespoon cinnamon
  • Juice of half a lemon
• For the Glaze
  • 1 lemons
  • 1 1/2 cup powered sugar

In a large bowl mix together the yeast, warm (not hot) soy milk, sugar, and melted but cooled butter. Now add in  the salt and the flour. Mix until it's too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is  soft, elastic-y, and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.

While the dough is rising, chop the peaches up until you have about 3 cups. Place 2 1/2 cups of the  peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes, until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon,  and place in fridge to cool. 

Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick  Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute  the remaining chopped peaches over jam.  And then it's the to roll.

Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling.  Once rolled, slice into 12 even sized buns.

Place on a lightly greased and parchment lined 9x13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off, cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking. 

Preheat oven to 350.

Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190. 

Once the buns are done  baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.

And now all you need to do is serve up those buns right away, nice and warned.

Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too. 

Almond Oat Rhubarb Cookies

The rhubarb is ready and I am ready. There will be rhubarb in everything for weeks. But what to start with? I was debating if I should go classic and make a pie, or maybe savory and make a rhubarb tomato soup (going to make that soup later), or maybe just a big batch of jam to stick on and in everything.. Then I remembered  that I had a cookie dream last fall, a dream that I had made almond rhubarb cookie. (that is the extent of my dream memory)  And who am I to ignore a cookie dream? So I starting off rhubarb season with cookies. 

These cookies are all sorts of good. They have oats, almonds, flax, and a vegetable (because we all know that rhubarb is technically a veggies right?) so right there is a good enough excuse to make them. And to eat whenever, including breakfast, because remember, all the good stuff. But don't let that good stuff fool you. These cookies are just as good, if not better then any other cookie. Soft and chewy. So nutty, sweet but not too, and rhubarb all tart and fantastic cutting in to say hey hey hey. These are springtime, any time, cookie time cookies. Dream cookies that are now reality cookies.

Let the rhubarb begin!

The stuff. Almonds, oats and rhubarb. Brown sugar, vegan butter, a flax egg, cinnamon, baking powder, vanilla and salt.

First we need to turn the oats into flour so blend them in a food processor until that happens 

Next up are the almonds. These you want to pulse for about 2-3 minutes they become  more of an almond meal the flour. Don't over blend or else you might end up with almond butter. 

Next up. Sugar, vegan butter, cinnamon, vanilla, ans flax egg all go into a big bowl.

Mix well until all combined and incorporated. 

Now add in the oat flour, almond meal, cinnamon, salt, and baking powder.

Stir it up and there you go.. but the rhubarb!

Remove the leave from rhubarb if you haven't already. They will kill you!(or make you violently ill). Chop the rhubarb stalks into small pieces that are roughly the same size as chocolate chip. Some chunks can be a little bit bigger, but you don't want the piece too big or else you will end up with soggy cookies.

Rhubarb goes into cookie batter Mix it all in. 

Scoop out dough onto baking sheet and give them all a good pat to flatten them down a good bit. Place them into the oven for  17-22 minutes to bake. until nice deep golden brown.

Golden brown and baked all nice. Look at those rhubarb chunks. So pretty.

Cookies out on a wire rack to cool and firm up a bit.

So now you eat yourself a cookie. Or two.

-C

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Almond Oat Rhubarb Cookies

makes 18-22 cookies depending on size

• 1 1/2 cups raw almonds
• 1 1/2 cups old fashion oats (gluten free if needed) 
• 1/3 cup vegan butter room temperature 
• 1 flax or chia egg (1 tablespoon ground seed and 3 tablespoon water) 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1  teaspoon vanilla extract 
• 1 tablespoon cinnamon 
• 2-3 stalks rhubarb (about 1 1/2  cups chopped) 

Preheat oven to 350

Add oats to a food processor and blend until the oats turn into flour, which will take about 2 minutes. Dump the now flour into a bowl. Add almonds to the food processor and pulse for 2-3 minutes until the almonds turn into fine meal. Dump into the bowl with oats.

In a large bowl mix together the vegan butter, brown sugar, flax egg, and vanilla until fully incorporated. Add in the oat and almond flours, cinnamon, salt, and baking powder and mix until la dough forms. 

Grab rhubarb and chop into little pieces that are roughly the size of a chocolate chip. Measure out 1 1/2 cups and dump into batter. Mix until incorporated. 

Scoop out cookies onto a parchment lined baking sheet and flatten each cookie to aboutt 1/2 inch thick. Place into  preheated oven. and bake for 17-22 minutes (rotate after 12)  or until a nice golden brown on top and bottom. (Depending on your baking sheet and stove, it could take a few minutes longer, just keep your eyes on the cookies!)  Once bakes, place on a wire rack to cool. These cookies are very fragile until they cool off so be careful handling them. 

Let cool and eat. And yes, these are 100% exceptable to eat as a breakfast cookie. 

Left over cookies should be stored in an airtight container at room tempature for 2-3 day, longer in the fridge, and can be frozen .

And eat yourself a cookie. Or two.

Cookie anecdote.  I placed a cookie sheet full of cookies back into a cold oven to store while I was cleaning up the kitchen. And left them there and kind of forgot about they, And then I cranked the oven on to make dinner and a few minutes later smelled something burning. OH fuck... the cookies! I pulled them out just in time to see that I had completely burnt the bottoms. SO PISSED ( I might have raged cried a little). But you know what I did? I cut all the bunt bottoms off and placed the crumbles up un-burnt bits onto a bowl. The mr came home and ate the bowl of crumble and was happy as a clam. And lucky had left out half of the cookies l on the counter so not all were lost. But lessons learned. Cookies crumbles are just as good as whole cookies and always check the oven before turning it on. There might be cookies in there!!! 

Graham Crackers

I have fond memories of young me skipping school and sitting in front of the tv with peanut butter, a package of graham crackers, and a glass of milk to dunk the peanut butter cover crackers in, watching myself some Martha Stewart. I also have some fond memories of the days in college I would skip class (obviously to finish a paper or something), and sit around eating graham crackers covered in peanut butter and nutella, dipped in beer? Wait no, it was coffee. (although....beer? Could be something there.)  Apparently I liked to skip class and eat peanut butter graham crackers. But don't blame the cracker for the bad behavior, blame the eater. And I didn't do it all the time, only once in a while. (A girl needed to watch her some Martha or write a 20 page paper.) 

We had a BBQ this week and for some reason I though people want to eat s'mores at a BBQ. (I guess I got that confused with camping.)  I figured even though the days of skipping life and eating graham crackers has passed me by, that I needed to make the graham crackers for others to enjoy. And then I wondered why the heck no one ever makes graham crackers. They are by far the underrated crispy cookie (lets just call it what it is ) of the snack world.  I think I might make it my new thing. I'll make graham crackers for ever cookie swap situation, every event that requires a dessert, every time a snack is need, until people realize what they are missing. I'll bring the graham cracker into all it's glory. 

These graham crackers were raved over by people who like graham crackers and were absolutely perfect for s'mores.  A few of the littles that don't like graham crackers did not care for them, but I guess you can't make everyone happy. Tthey just wanted to eat the marshmallows.) They are crispy and crackery, tiny bit smokey and sweet but not to sweet, and perfect for all your graham cracker needs.

The stuff. In one bowl there is graham flour, all purpose flour, baking soda and salt. The other bowl has brown sugar, honey and molasses. Also going to need vegan butter, vanilla, and a little bit of plant milk. 

The big bowl of sweet stuff get beaten together with the butter and vanilla until smooth, then the dry mixture and milk go in an beaten until just combined. 

. This is what graham cracker dough looks like. Course  and chunky, but done. Don't beat it anymore, just use your hands to gather it tighter. 

Gather the dough into a ball then wrap  in plastic (or stick in a plastic bag)and smoosh flat and rectangular. Place in the fridge for at least 2 hours, if not overnight. IT needs the time firm up. 

After the dough has firmed up, its time to roll it out. Cut the dough in half (place the other half back in fridge until you are ready for it) and roll out on a very floured surface. The dough is sticky and  not super strong so go slow and make sure to keep the surface and the rolling pin floured so it doesn't stick .

When it's all rolled out, trim the sides even the cut  into into squares or rectangular (or any shape you want). I was going to measure and make them all the same size and then I was like, yeah, no. I just eyed it and made them kind of the same size. I don't live in a world where I need perfect graham crackers. 

Gently transfer the crackers ( I used the bench scrapper to list them, but a spatula would be good too) on a parchment lined baking sheet. Run a  line the doesn't cut all the way through in the middle of each cracker and then poke 6 (or how many you want) hole on each side. You can use a toothpick or a wooden skewer. I used a size 8 kitting needle.

Get all your crackers made and sprinkle the tops with a little graduated sugar. Pop into the preheated oven to bake for 15-20 minutes, rotated around 10 to keep an even bake. 

Done. Golden brown graham cracker success. 

Cool the crackers on a wire rack.

And now you have yourself graham crackers for all your graham cracker needs. 

May I suggest a smear of peanut butter, maybe a glass of milk or coffee and some Martha Stewart on the tv? 

-C

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Graham Crackers 

Makes between 20-30 crackers depending on size

• 1 1/2 cups graham flour (unbolted whole wheat flour with the germ and bran)
• 1 1/4 cup all purpose flour 
• 1 teaspoon salt 
• 1 teaspoon baking soda
• 1/2 cup light brown sugar
• 1/4 cup honey (can sub  in golden syrup or brown rice syrup)
• 2 tablespoons molasses (not black strap)
• 1/2 cup vegan butter 
• 1 teaspoon vanilla 
• 1 tablespoon plant milk 
• 1 tablespoon white sugar

Stick the butter, brown sugar, honey, molasses , and vanilla  into a large bowl and beat with an electric beater until smooth, In a smaller bowl, whisk together the flours, salt, and baking soda. Dump the dry into the wet, add in the milk and beat on low until mixture just starts to come together,then use your hand and smoosh and knead the dough into a ball. Either wrap or place dough ball  in a plastic airtight bag, smoosh into a flat rectangular shape, and refrigerate for at least 2 hours, if not over night.

When you are ready to bake the crackers, preheat oven to 325 and line 2 large baking sheets with parchment paper. 

Cut dough in half and place one half back in fridge while working with the other half. Flour a surface and the rolling pin and roll dough our into a retangle about 1/8 inch thick. Trim sides ( a pizza cutter or dough scraper works really well here) to make a sides straight (straight enough) and then cut into equal sizes pieces that are the size of your liking. (What it did was cut in half, then each half into thirds  vertically  then the whole thing in thirds hortiztally. I ended up with 18 pieces)  

Place the crackers on prepared baking sheet and take you cutting instruments and run a line along the middle of each cracker without cutting all the way through (if you cut all the way through, it should fuse back together in baking) Take a wooden skewer  and poke 6 holes into each side. Sprinkle with white sugar. Now grab the second half of the dough and do the same thing. And don't forget to gather all the trimming and either roll into more crackers or just make one weird shaped blob cracker for taste testing.

Once all the crackers are prepared, stick into the oven to bake for 15- 20 minutes (15 for a softer cracker, 20 for a more crispy cracker) , rotating after 10 minutes to insure even baking. Once the crackers are a nice  golden brown, remove and place on a wire rack to cool.

Eat the way you do. 

Store uneaten crackers in a airtight container for a up to a week. Crackers can be frozen for later use. 

Lemon Rainbow Sprinkle Cupcakes

The person that invented sprinkles is a very smart person. Whoever they are, I wonder if they new exactly what they were doing, that even the mention of sprinkles can, and does, drive a person (mostly littles) mad with the need for sugar. Just the mere glimpse of the rainbow colored topping was enough to bribe a few little littles into somewhat decent behaviors, even for just a little while (especially when I let them know about the sprinkles on the inside, well they just snapped into line). No rainbow sprinkle cupcake if you don't clean up and eat all you peas!. That goes for everyone, not just the littles. Haha. 

Have you notice that most of the snow melted and it's finally spring? Whoop whoop. Now that the house is feeling fresh because the windows and doors are thrown open, I feel the need to blast music and bake. I went with cupcakes because I haven't in a while, and lemon because its fresh, and sprinkles because we need to celebrate spring and really, sprinkles in and on everything will never be a bad idea.

 I have more or less been using kind of the same recipe for a vegan vanilla cake for a while. And while it was a good cake, it was never a great cake. When I made these I decided to tweak it a bit and they came out awesome. Finally a great cake. The mr, the littles, everyone who has eaten one has reached for another. And eaten the crumbs off the table and licked the parchment wrappers clean. The littles even asked if they could have the recipe so when they grow up they can make them by themselves. (So cute.) A cake winner here for sure.  

So if you are feeling sprinkly and lemony and want a sweet, then go, go to your kitchen. Throw open the windows, blast some tunes, and bake away. 

The stuff. Vegan butter, oil, sugar, and a few lemons. Flour, baking soda and powder, salt, plant milk, apple cider vinegar, vanilla extract*, and of course sprinkles. 

*I used imitation vanilla extract because I have read in more then a few placed that the typical funfetti cake uses it. So I did and there were zero complaints. 

Start by mixing the dry together along with the zest of the lemon. After zesting, add the juice of one of the lemons and the apple cider vinegar the milk and give it a mix. 

Beat together the sugar, butter, and oil until light and fluffy. Add in the vanilla. 

Then to mix it all together. Interchange adding dry to the butter mixture and beating, then add some milk mixture. Repeat until lit's all mixed and beat just until everything is all incorporated. Don't over beat the mixture. 

And for the happiness. Fold in the sprinkles.

Cupcake tin lined and greases. Fill each equally until you have no batter left. 

Into a hot oven they go to bake and be great.

Baked and looking all sprinkly.  Get them out of the tin and onto a wire rack to cool. 

While the cupcakes are cooling, make thefrosting. Vegan butter, powdered sugar, lemon zest and lemon juice  with a splash of vanilla. Or if you want to make it all vanilla, omit lemon zest and juice with  more vanilla extract and a little splash or plant milk. 

All beaten together until nice and thick and creamy. 

Then it's time. Get them frosted.

And don't forget to add more sprinkles.

Now you are done and now you eat.

The rainbow coffee cup was a completely coincidence. 

-C

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Lemon Rainbow Sprinkle Cupcakes 

makes 12 cupcakes 

• 1 1/2 cups all purpose flour
• 3/4 cups sugar
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup vegan butter
• 1/4 cup neutral oil
• 3/4 cup plant milk
• 1 teaspoon vanilla extract (I used imitation vanilla)
• zest of 2 lemons
• juice of 1 lemon
• teaspoon apple cider vinegar 
• 1/4 cup spinkles 

For the frosting 

• 1/3 cup vegan butter
• 3 cups powdered sugar
• 1 lemon (zest and juice )
•  1/2 teaspoon of vanilla extract 

Preheat 350

First zest the lemons because it is alway easier to zest a whole lemon then a half of one. Measure out the milk and add In the juice of one lemon and the apple cider vinegar. In a small bowl mix together the flour, baking soda, baking powder, salt and  the zest of the two lemons . In another bowl beat together the sugar, vegan butter, oil, and the vanilla. Interchange adding  the dry mixture into the butter sugar mixture and bating with the wet mixture. Once all is together,  beat only until all the ingredients are incorporated, then stop so you don't over beat. 

Grease and line a cupcake pan and fill each mold evenly until batter is gone.. Bake for about 20- 22  minutes or until a slight golden brown and a tester comes out clean.  Once baked, remove from pan and place on a rack to cool completely. 

While cupcakes are cooling, make the frosting. Beat together the butter, sugar, and the juice and zest of a lemon until light and fluffy. IF the frosting seems to thin add in a splash of milk or too the, a few tablespoons more of powdered sugar.  !f you prefer vanilla frosting, omit the lemon and add another 1/2  teaspoon of vanilla and a splash of plant milk. 

Once cupcakes are cooled, frost them and cover with sprinkles. 

Eat at your leisure. Cupcakes will last in a airtight container for 3-4 days but really, they probably will be gone before you get a chance to hide them. 

Brownie Brownies

Things that run through my mind while I am trying to do annoying paperwork.... I need to repot all my plants. And why is paper made out of trees and not banana peels or avocado skins? And are people really that crazy about avocados that it is now a trend to propose with a ring in a avocado? Apparely it is a thing now and I don't feel very good about it.  And why haven't I made brownies in a long time?

Paperwork set aside, I couldn't repot my plant because I need to get potting soil, I didn't want to think to much more about avocado rings because, blah, but I could make brownies. I did a quick hustle and got all the stuff together. A measure and a mix, a little time in the oven, and then done. Wonder no longer, the brownies were made. And perfect timing too cause a bunch of littles were on their way over to trash my house. Got to have some chocolate sugary things to fuel their madness. Now when to finish all that paperwork......

 This is a good recipe to have on hand because it is simple, doesn't require to have any fancy stuff to make them so I always have the ingredients, and they make the  house smell like chocolate. As far as brownies go, these are more fudgy then cakey. Just so you know. 

The stuff. Cocoa powder, flour, baking powder and salt.  Also some coconut oil, vanilla, sugar, ground chia seeds, coffee, and chocolate chips.  All to become brownies. 

The coca powder, sugar, vanilla, chia seeds, and hot coffee get whisked together with the melted coconut oil (which I melted in the microwave in the bowl first). Whisk it until smooth and lump free. 

I usually mix dry together before I add  it to the wet but I really didn't want to get another bowl so I sprinkle on the baking powder, then the salt, then top wth the flour. Use a rubber spatula to fold the dry into the wet unit just incorporated to avoid over mixing he batter. 

Can't forget the chocolate chips. Fold those chocolate chips into the batter as well.

Pour batter into a well greased and lined pan and pop it into the oven to bake.

20ish minutes later you are looking at a pan of brownies. And when I pulled them out I realized that there was something missing. 

More chocolate and sprinkles.

Melted the chocolate with coconut oil and smothered it all over the suckers and sprinkles on the sprinkles . 

Cut up and ready to go.

Brownie Brownies because because. 

-C

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Brownie Brownies 

makes and 8x8 pan which could feed anywhere  between 1person to 9 people. 

• 1 cup flour
• 1 cup white sugar
• 3/4 cup cocoa powder
• 2/3 cup melted coconut oil
• 1/2 cup hot coffee
• 2 tablespoons  ground flax or chia seeds
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/2 cup chocolate chips plus 

Optional chocolate glaze is 1/4 cup chocolate chips and 1 teaspoon coconut oil. And sprinkles to finish.

Preheat oven to 350

Combine the melted coconut oil (I microwaved the coconut oil in the bowl) sugar, cocoa powder, ground chia, vanilla, and hot coffee in a medium bowl. Whisk together until completely combined and smooth. Let sit for a few minutes then add in the flour, baking powder, and salt together and fold in in with a spatula. Once combined, add in chocolate chip and fold those in as well. Be careful not not overmix or you will end up with gummy brownies. 

Grease and line a 8x8 baking pan. and pour/scoop the batter in. Bake for 22-25 minutes or until a test in the middle barely cames out clean. (under baking is better then overtaking)

Remove from oven and let cool completely

To make the chocolate glaze, combine chocolate with coconut oil and microwave for 30 seconds then mix until a smooth consistency. Pour onto cooled brownies, disperse, then cover with sprinkles .

Cut into squares and eat..

Jam Heart Hand Pies

I have had a shit ton of rhubarb in the freezer all winter and the other day I just needed it gone so I made a big old batch of rhubarb jam. I was actually saving the rhubarb to make the mr a pie for his birthday, but that was like 2 months ago and he ended up with ice cream sandwiches and that is why the rhubarb was still there. Oops. But now we have rhubarb jam. And I think I was feeling a little guilty about not making the pie so I, like the nicest girlfriend in the entire universe (self proclaimed yes, but so so true), used that jam to make little hand pies. And in the shape of hearts no less because hearts are amazing and it doesn't hurt that it is Valentine Day next week.  

 Valentines Day. What does that even mean? I think the primary meaning of Valentines Day is that all things should be in the shape of hearts. The rest is to be determined by however you may feel about the day. Whether you hate it or love it, (we love it, It's an excuse to take the day off and cover the house in hearts) you get to make the day yours. Just make sure that whatever you do, you make it with hearts. And with pie. 

These heart pies make for great little additions to hand made Valentines day cards ( I see maybe for a kids class), are great for breakfast because they are basically just like heart shaped pop tarts, or even for an evening of bindge watching Netflix with a loved one or by yourself. It's pie my friends. Eat it whenever, and with whomever you want.

Also, hearts are not just for Valentines Day. And pie sure the hell isn't either. They both just happen to work for the occasion. 

The stuff. Basically just pie crust things. Flour, a little sugar, salt, coconut oil, and ice water. Then you need jam. Jam or perseveres of any flavor(s)  you like. I used grape and rhubarb and  had raspberry here, but I didn't use it because I didn't want to open it. 

Make the crust. Flour gets mixed with the salt and sugar  and the the coconut oil gets cut in until it  looks all crumbly.

The water is added  in tablespoons until a shaggy from forms.

Dump the dough onto the counter to gather all together and rest for a bit. Or if you like, wrap in plastic and refrigerate  for up to a day or two.

After the dough got a good rest, roll it out and cut your hearts out. (Not your actual heart. Please and thank you)

Half of the hearts get a dollop of jam

Then each heart gets a top and crimped together with a fork. Poke a little hole into the tops to allow for steam to escape then all of the hearts get stuck into the fridge (or place on the back porch) to get nice and cold for a bit.

 After the chill, off they go into the hot oven to bake and be.

Look at these cuties. A little jam overflow, but all is good. 

I decided last minute that they needed a little something. Powdered sugar, lime zest, and lime juice. The easiest of glazes. You could do lemon, or vanilla, or almond, or even melt a little chocolate and drizzle that on. Next time I will do chocolate because because. 

Drizzle that glaze all over. 

There you have it. The cutest little hand pies ever .

Share if you like, or just eat them all. They are your hearts so do what you will. 

-C

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Jam Heart Hand Pies

makes 18  three inch pies

• 2 1/4 cup flour
• 1 teaspoon salr
• 1 tablespoon sugar
• 8 tablespoons ice water
• 3/4 cup solid coconut oil
• about 1 1/4 cups of some sweet ass jam (any kind you have)
• 1 cup powdered sugar
• 1 lemon or lime 

Combine the flour, salt and sugar in a large bowl. add coconut oil in large chunks then with a pastry cutter or a fork (I used a fork) cut the oil into the flour until the flour looks crumbly and there are lots of tiny little chunks of coconut oil throughout the mixture. Add in 5 of the tablespoons ice water, toss around, then add in another 3. Mix around until the dough starts to come together when squished. If it still seems too dry, add in a tablespoon or 2 more water. (I always end up using a little more in the winter months) You want the dough to just be able to come together. Dump dough onto counter and press and smoosh dough into a ball. Let dough sit for 1/2 hour or wrap in plastic and place in fridge and using within the next day or two. 

After the dough has had some time to sit, flour the counter and roll it out to about 1/2 inch thick. Take a cookie cutter ( I used a 3 inch at the widest part heart cookie cutter) and cut out the hearts (or whatever shape you want) Make sure you have 2 cutouts for each hand pie. After you have cut out as many as you can, gather dough into a ball and roll out again. Repeat until dough it gone. 

To assemble.

Place a tablespoon of jam into the middle of half of the cut out hearts . Gently place the remaining heart cut outs on top of those. . Take a fork and press the edges together and then with the fork or a knife, pierce of cut a small slit into the tops to allow the steam to escape while baking. I did this directly on the baking sheet but found out after it was easier to do on the counter and then move it to the baking sheet. Do what ever it easier for you. Once they are all assembled and on the baking sheet, refrigerate for 15 minutes. 

Preheat oven to 350

After the time in the fridge, remove and place directly into the hot oven. Bake for 20-25 minutes or until the bottoms are a nice   golden brown. The tops will be slightly pale so check the bottoms. 

Remove and let cool on the baking sheet. 

While they are cooing, make the glaze. Zest the lime and juice the lime and combine with the sugar. If it is too runny, add a little more sugar, too dry, add in a splash of water. Once the pies are cooled, drizzle each one with icing.

Now you have a bunch of cute little heart shaped hand pies and you should probably eat one (or a few)

Banana Poppy Seed Muffins

Banana bread never goes out of style. It is a clsasic, everyday, everybody type of food. Have a slice for dessert, maybe drizzled with some chocolate, definitely.  How about for a grab and go breakfast, sure sure.. A chunk slathered in peanut butter for snack time or anytime, well  isn't that's why you make it?  And who doesn't always have a banana bowl in the kitchen? A banana bowl that is always full of bananas because the banana just always makes it's way home. They seem to pile up, even when I don't mean for them to. And I know I am not the only one. I see it all the time. A fruit bowl in the kitchen with a least a couple of really really ripe bananas, waiting for that moment when you know there is no freaking way anyone in their right mind would eat those banana because gross. That's when you have it, the perfect banana for some banana bread, or in this case, banana muffins.  

Here I went muffin style because I had already made a loaf of banana bread earlier in the week and because I wanted to send half of the muffins to the boys at the front desk at the gym. (They give me coffee, I give them muffins) And also, muffins cook a lot faster then bread so if you are a little low on time, muffins are the way to go. But if you would rather bread, you can make it bread. Bananas are there for you and are not fussy. 

The stuff. Ripe bananas, poppy seeds, brown sugar, oil, and apple cider vinegar. Also have flour, cinnamon, baking soda, baking powder, and a little salt in the bowl. 

Mash the bananas in a bowl, like really mash them up until it turns to a sugar banana slop. Then add in the oil and the vinegar and mix together.

Dump in the dry and the poppy seeds and mix it all up until combined but then stop. Don't over mix the batter or else you will get tuff muffins. 

Scoop into well greased muffin pans and pop them into the preheated oven to bake. 

Done! And in only took like 20 minutes appose to an hour if I made banana bread. 

And here is when you grab a coffee, a muffin, and have yourself a moment.

Stay good.

-C

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Banana Poppy seed Muffins

makes 12-14 muffins

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder 
• 1 teaspoon salt
• 1 tablespoon cinnamon 
• 1/4 cup poppy seeds
• 2/3 cups packed  brown sugar
• 1/2 cup neutral flavored oil
• 4 really ripe bananas (they need to be really ripe of the mixture will be to dry)
• 1 tablespoon apple cider vinegar 

Preheat oven to 350

In a large bowl, mash the bananas with the sugar until the mixture turns wet and sloppy, but there are still a few little chunks of banana.  Mix in the oil and vinegar. In a separate bowl mix the  flour, cinnamon , baking powder and soda, salt, and poppy seeds together. Dump the dry into the wet and mix until all is combined but then stop. Don't over mix batter. 

Scoop mixture into well greased muffin tins and place into oven once it has preheated. Bake the muffins for about 20- 22 minutes or until nicely browned and a tester stuck into the middle of one comes out clean.

Remove from oven and let sit in tin for a few minutes until it cools down. Remove the muffins from the tin and let completely cool on a wire rack. 

Eat whenever and how many you want, store the rest in an air tight container for a couple of days or wrap a few and  freeze.