Saturday, September 21, 2013

Vegan Chocolate Avocado Cookies & Pumpkin Coconut Cups

Hello friends!!!! How is everyone doing? Well i hope everyone had a great weekend !!! 
Today I'm going to share some recipes for "Chocolate Pumpkin Cups" and "ChocolateAvocado     Cookies " I tricked my best friend into cooking with me ,so that I could take pictures hahahhahahaah . She was a great sport and I enjoyed cooking with her. We had a good time and we leaned a lot about different textures of vegan baking . Here are the recipes Ohhhh and my bestieee :)

{Vegan Chocolate Avocado Cookies}

Yield: 2 dozen cookiesPrep Time: 10 minutesCook Time: 10 minutes
Rich and chocolaty cookies that are made with avocado! These vegan cookies are divine! You will never know there is no butter in these babies!

1 1/4 cups all-purpose Gold Medal flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup Dutch processed cocoa
1/4 cup coconut oil
1/4 cup mashed avocado
1/4 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup almond milk
1/2 cup vegan chocolate chips

1. Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.

2. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa. Set aside.

3. In the bowl of a stand mixer, beat the coconut oil, avocado, and sugars together until creamy and smooth, about 2-3 minutes. Add in the vanilla extract.

4. With the mixer on low, add half of the flour mixture. Add the milk and
 then add the remaining dry ingredients. Mix until the flour disappears. Stir in the chocolate chips.

5. Form cookie dough into tablespoon balls and place on prepared baking sheet, about 2 inches apart. Slightly flatten the cookies with the palm of your hand or a spatula. Bake cookies for 10 minutes, or until set around the edges,
 but still soft in the center. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

------Pssssssss-hey guys I buy vegan chocolate chips and coconut oil @ Sprouts farmers market .

{Easy Pumpkin Coconut Butter Cups}

Coconut Butter - 1/2 Cup
Pumpkin Puree - 1/2 Cup
Raw Honey - 1 Tbsp
Pumpkin Pie Spice - 2 Teaspoons 
Chocolate Chips - 1/2 Cup Melted
1~Warm the coconut butter and mix it with room temperature pumpkin puree. 
2~Add the raw honey and pumpkin pie spice and mix thoroughly. 
3~Divide the mixture between 8 cupcake cups (use silicone cups paper gets a little messy) Spoon melted chocolate over each pumpkin coconut butter cup and chill in the fridge until set. 
                                      Serve and enjoy!

Cinnamon Applesauce

I'm back !!! Sorry for being gone so long :( but the good news is that I'm back :)

 If you didn't know I'm a teacher yes yes ! So part of our curriculum is nutrition and we get to do lots of actives with food. Well when all the activities are done the teachers are stuck with left over items. Lucky for me I have neighboring teacher who likes to share, she sent me home with with about 11 apples form a activity done in her class . A Shout out to Miss Mickey :) !!!!!! So I thought to myself what to do with these ? Well I did what I always do , go blog searching  hahahaha. So many creative people and so many great Ideas and they share it all in there blog Well I came across this wonderful blog page called "Paleo Mama" She had a wonderful recipe for cinnamon applesauce , which is my favorite type of applesauce :) also was attracted to this recipe due to two key ingredients: Lemon & Coconut sugar yum yum :) Here some pics and the recipe , Enjoyyyyyy

  • 6lb apples – a mixture of different kinds are best but not necessary(I used the 11 apples)
  • 6TB of lemon juice or juice of 2 fresh-squeezed lemons( I used 3 lemons and it was pretty tarty ) 
  • 1/2 cup coconut sugar/crystals
  • 1TB ground cinnamon
Supplies Needed/Encouraged
1)~ the lemon juice into a large pot 
2) ~Peel and core each apple, then cut into chunks. I HIGHLY recommend this peeler if you want to save lots of time. 
3)~Drop the chunks into the lemon juice and coat each apple piece with lemon juice.
4)~Stir in the coconut sugar
5)~Add about an inch of water to the bottom of the pot; just enough to prevent the apples from sticking.
6)~Cover the pot and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are soft, about 20 minutes. Then uncover the pot and cook for another 5 minutes.
7)~Take your immersion blender (if you don’t have one, you can use a blender or food processor) and smooth the apple mixture to your liking. You can leave it however chunky you want.
8)~Now bring the applesauce to a boil then reduce the heat to medium-low and cook while stirring. You will see the sauce start to thicken.

9)~This is where you stir in the cinnamon .
10)~If freezing: let the applesauce cook, then spoon into freezer bags and freeze! Should be good for a year or more in the freezer.
___________________Enjoy :)Enjoy :) ______________________