Chocolate Chocolate Chip Carrot Muffins

The people in my family, they really enjoy a muffin, so I find myself making muffins more often then any other baked good. This is fine by me because muffins are pretty easy to whip up and the flavor choices are endless.

This past batch of muffins were for the purpose of a dessert like treat so I made them chocolate and because it’s spring and carrots go hand in hand (right?) they needed to have carrots too. And sure some might question the flavor combination of chocolate and carrot but let me just stop you right there and say that nothing but good things happen when you pair the flavors. Would a 15 year old girl stuff her face with these muffins otherwise?

No, no she would not.

And so I declare this another winner for delicious muffins that the people in my family will now bug me to make them. Oh the burden of being an awesome baker. It is hard sometimes. 😂. But for real.

Now to the muffins!

The stuff. Carrots, cocoa, flour, baking powder and soda. Salt, cinnamon, brown and white sugar, plant milk, oil, chocolate chips, and some walnuts,

First you need to prepare the carrots so chop them up into chunks.

Place the chopped carrots into a pot with some water and steam until tender. Once tender, blend them up into a smooth puree.

Mix all the dry ingredients together.

And dump the carrot puree, milk, sugars, and oil into a big bowl and mix until completely combined. Add in the dry ingredients and mix until the dry is incorporated into the wet then fold in the chopped walnuts and chocolate chips.

Scoop batter into greased or lined muffin tins and pop into preheated oven.

Baked muffins.

When baked and all nice pop them out if the pan and place on a wire rack to cool.

Then you got yourself muffins to eat at your pleasure. Share if you want. No pressure.

-C

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Chocolate Chocolate Chip Carrot Muffins

makes 16 muffins

• 1 1/4 all purpose flour

• 2/3 whole wheat flour

• 1 teaspoon baking soda

• 1 1/2 baking powder

• 1 teaspoon salt

• 1/3 cup cocoa powder

• 1/2 cup neutral oil

• 1 cup plant milk

• 1/2 cup white sugar

• 1/3 cup brown sugar

• 1 cup carrot puree (about 4 large carrots and 1/3-1/2 cup water)

• 1 teaspoon cinnamon

• 1/3 cup mini chocolate chips

• 1/2 cup chopped walnuts (optional)

preheat oven 350

Take whole carrots and cut into small chunks. Place into a pot with enough water to just cover them and place on medium heat and cover. Cook for about 8 minutes, checking after 4 or 5 minutes, unitl tender. If water completely evaporates before, just add more.

Once carrots are tender, place in a blender with about 1/3 cup cool water and blend until smooth. Add a little more water if needed to get the carrots to a smooth puree.

In a medium bowl mix together the flours, baking powder and soda, salt, cinnamon, and cocoa powder. In a large bowl mix together the oil, carrot puree, milk, and sugars until completely combined. Add in the dry and minx until everything is just incorporated (don’t over mix), then fold in the chocolate chips and chopped walnuts.

Scoop batter into well greased or line muffins pans, filling each well up about 3/4 of the way, then pop the pans into preheated oven. Bake for about 17 -20 minutes or until a poke test comes out clean.

Once baked remove from oven and pop muffins from pan. Place on a wire rack to cool.

Eat. Store muffins in a airtight container at room temapture for up to 5 days. They also freeze great as well.

Carob Snack Cake with Tahini Maple Frosting

I made a snack cake and did so for a couple reasons. The first reason is cake and the mr loves him some snack cake so you know. Secondly is what else is there to do when you are basically suck inside because it is so cold that if you leave the house for more then15 minutes you are risking frost bite. (Ok so I have been going for my morning runs in the -20 degrees but that is different because I am running and getting relay hot. Once I come back I stay back.) It only makes sense to have the oven going for both reasons and who doesn’t want to get down with baked goods all winter.

Flavor wise, this snack cake is carob, not chocolate, although it looks like it. If you have never eaten carob it tastes somewhat chocolaty but way more fruity, less bitter, more sweet, more nutty. It is just really good. And it pairs really well with maple and tahini so that is the frosting situation. A cake of good flavors that is easy to throw together and you get to enjoy the residual heat from the oven…It is a no brainer. Basically what I am saying it that you should be making this cake. It only makes sense.

Now to the snack cake!

The stuff. Carob powder, flour, baking powder and soda, salt, oil, boiling water, vanilla extract, sugar, vinegar , tahini, and maple syrup.

Make the cake batter. Mix dry ingredients into a big bowl then in a separate bowl mix the oil, sugar, carob, vanilla. vinegar and boiling water together until completely incorporated. Dump the wet mixture into the dry and mix until incorporated.

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

And baked it gets. Pop it out of the cake pan and place on wire rack to cool.

Now make maple tahini frosting. Just wish the two ingredients together with a fork and a splash or two of hot water until completely combined and creamy like frosting.

And frost cooled cake.

And for good measure add a sprinkle of sea solt and some sprinkles because why not.

And now you eat it because that is why you made the cake.

-c

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Carob Snack Cake with tahini Maple Frosting

makes one 10 inch round

• 1 1/2 all purple flour

• 1/2 cup carob powder

• 3/4 cup white sugar

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup oil

• 1 cup boiling water

• 1 teaspoon vanilla

• 1/4 cup tahini

• 3 teaspoons maple syrup

• sea salt and sprinkles (optional)

Preheat oven to 375.

Grab a big mixing bowl and add in the flour, baking soda and powder, and salt and mix together. In separate bowl mix the carob, sugar, vanilla, vinegar, oil, and boil water together until completely incorporated and the sugar and carob start to dissolve. Pour wet mixture into dry and whisk until just incorporated. Pour batter into a well greased and parchment lined 10 inch round baking pan. (or a pan of similar size)

Place cake into oven and bake for 25-28 minutes , checking at 25 with a cake tester to see if it comes out clean.

Once baked, remove from oven, let cool for a minute in the pan, then pop out and finish cooling it on a wire rack.

To make the maple tahini frosting simply take the two ingredients and whisk them together with a tablespoon of hot water in a bowl with a fork until creamy. If the mixture seems to thick, add in another splash of hot water. The consistency should be a bit thinner then actually frosting, more like a thick glaze.

Once cake has cool frost it. Sprinkle top with a pinch of sea salt and add some sprinkles, if you want.

Then eat.

Left overs can be stored in airtight container for 5-7 days at room temperature.

A Few Fall Favorites

It’s November and I when I am not outside hiking/biking/running in below freezing temperatures I am basically living in the kitchen because it is the best room in the house. It gets the most light, it is the warmest, and food, duh!

I have been cooking and baking as much as I can ( always) and here are a few of favorite recipes that I have gone back to again and again, not just for myself either but for the lovelies that eat my food too. Crowd pleasers as you might say.

Hope you fall is going splendid and you are spending time in the kitchen too!

Acorn squash. Black beans. Yes please. Spiced Black Bean And Cauliflower Stuffed Acorn Squash. Or how about Roasted Butternut Squash And Brussel Sprouts On Spelt With Sunflower Butter Sauce. Nut butter dressings are always a win.

Lets not forget to eat hummus out of a bowl. Hummus Bowl With Roasted Veggies

Warm Balsamic Delicata, Onion, And Kale Salad. It’s cold so let’s eat our salads warm.

And for desert how about these Sweet Potato Hand Pies or Apple Cinnamon Oatmeal Cookies

Apple Spice Donuts are a great weekend baking activity.

But maybe you are in need of chocolate and peanut butter. That’s not a problem. Peanut Butter Frosted Chocolate Cake.

Anyways just thought I would give a little late fall cooking and baking inspiration.

-C

Fudgesicles

If you haven’t started making your own frozen treats at home yet, what are you even doing?

Last week I shared a few of the favorites (and I fully expect you to have made at least one of them) but this one is for sure to make the favorite list. Fudgesicles. Creamy cold and chocolatety goodness. A perfect reprieve from all the stinkin hot ass f weather. It’s like chilled happiness on s stick.

So if you like cold chocolate treats, this one is for you.

To the fudgesicles!

The stuff. A can of full fat coconut milk, some cocoa powder, maple syrup, vanilla extract, flax seed, and a pinch of salt.

Dump it all into blender or jar (if using a hand blender) and blend until smooth.

Pour pinot molds and thats it, stick them into the freezer to freeze.

Don’t forget the sticks if using! (Pull the fudgsicles out after about an hour and they should hold a stick without it sinking).

Once completely frozen, well then they are completely ready to eat.

Stay cool. Eat Fudgesicles!

-C

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Fudgesicles

makes about 6

• 1 can full fat coconut milk

• 1/3 cup cocoa powder

• 2-4 tablespoons maple syrup (greater amount for sweeter fudgsicle)

• 1 teaspoon vanilla extract

• pinch of salt

• 1 tablespoon ground flax seed (optional)

Place all ingredients into a large jar or blender and blend until smooth. Pour mixture into popsicles molds and place in freezer util frozen. If using wooden sticks, pull the fudgsicles out after and hour or so and insert before they completely freeze.

Once froze, remove from mold and eat.

Chocolate Covered Olive Oil and Orange Shortbread Cookies

It is getting so close to Christmas (less them 2 weeks! AAHHH!!) which in my house means it is officially cookie time.

Starting my cookie baking binge on a quick and easy cookie. Shortbread. Made with few ingredients, one bowl, one sheet, in and out and done. To spice up the flavor a little I added orange and for ease of not having any non frozen vegan butter, I used olive oil instead which I think, judging by the reactions of the mr and sister, was a great idea. (I had to hide the cookies from mr.. he couldn't stop eating them)

ll sorts of flavorful and crispy, these are a good cookie to have and to share. Just the right amount of cookie to get into the cookie season.

And because I am nothing if not a stickler for aesthetically pleasing things, look at the shape. Most cookies are round. It’s nice to have a long and rectangular cookie around for a change, am I right? Am I weird? Yeah, a little.

To the cookies!

The stuff. Flour, salt, mild olive oil, brown sugar, an orange, and some chocolate chips.

Sugar and oil go into a bowl and mixed until completely combined. Add in a few tablespoons of juice from the orange, mix, then add in flour, salt, and zest from orange. Mix until it all comes together into a dough that is a little crumbly.

Gather dough and place on a cookie mat or parchment paper and gently roll out into a rectangle about 1/2 inch thick. Place on a baking sheet and pop into fridge for about 1/2 hour. Preheat oven. Then once oven is preheated, pop the baking sheet into the oven.

In the meantime, rough chop up the chocolate into smaller pieces.

After about 18 minutes, the cookie should be a light golden brown. Pull it from the oven and working fast, take a sharp knife, pizza wheel, or bench scraper and cut the giant cookie into smaller cookies. Long strips look nice, but whatever shape you want, just do it fast and gently and don’t burn yourself.

Then pop the cookies back into oven again for another 5-6 minutes until a little darker brown.

Once cookie is a nice golden brown, pull it from oven and sprinkle the still hot cookie with the chocolate. Wait a minutes or two until it starts to melt, then with a knife, smear it around. Sprinkle with sprinkles or fancy gold dusting sugar if your feeling festive.

Now you should let them cool so gently slide them onto a wire rack. Just until the chocolate sets.

Then it is cookie time.

-C

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Chocolate covered Olive Oil and Orange shortbread cookies

make around 2 dozen

• 1 1/2 cups all purpose flour

• 2/3 cup brown sugar

• 1/2 teaspoon salt

• 1/2 cup olive oil

• 1 tablespoon orange zest

• 1 tablespoon orange juice

• !/2 cup chocolate chips either smashed or cut into little pieces

• 2 tablespoons sprinkles (optional)

Garb a bowl and mix the oil and brown sugar together until completely incorporated and there are no chunks of sugar. Add in orange juice and mix. Then add in the salt, flour, and orange zest. Mix until a slightly crumbly dough forms. Gather dough into a ball (use your hands) and place on a large piece or parchment or a splat mat. Roll out into a rectangle-ish shape about 1/2 inch thick. Slide the whole thing still on parchment or mat right onto a baking sheet. Stick the baking sheet into the fridge to rest for about 20-30 minutes.

In the meantime, preheat oven to 350

One giant cookie has chilled a bit, place it it the oven and bake for for 18- 20 minutes or until a light golden brown. Remove from oven and right away, very carefully, cut the large cookies into whatever shape and however many pieces you want using a knife, pizza wheel or dough scraper. And don’t separate them yet. Once cut, pop back into oven for another 5-8ish minutes or until cookies are a nice golden brown.

Remove from oven and while still hot, sprinkle the chopped chocolate all over the top. Let it melt for a few minute then with a knife, carefully spread the melted chocolate all over and sprinkle with sprinkles of course. And now you can separate them.

Transfer cookie to a wire rack and let cool completely.

Now eat them.

These cookies will last a week, if not more on counter in a air tight container. They also ship well!