Dark Chocolate Cupcakes with Chocolate Chips, a Sea Salted Caramel Frosting Topped in Chocolate Drizzle and a Dark Chocolate Coconut Truffle

Okay, so I might have a tendency to go a tad too over the top with some of the things I make... or at least my husband says so. And, yes, I believe everyone is entitled to their opinion-- but in this situation... he is wrong. How is it even possible to go over the top with a desert?! Isn't that exactly what dessert is for?? 

Anyway, one of his co-workers is moving on to another job and there is a good luck party being thrown in their honor. And so my husband tells me at the beginning of the week that he needs one of my "over the top" desserts for the occasion. (cue devious laughter) I was thrilled. All week I have been preparing for this dessert- dreaming about it, and generating some all out ideas... and this is it. This is the over the top dessert that puts my other creations to shame. 

These dark chocolate cupcakes jam-packed with chocolate chips-- with a luscious sea salted caramel frosting-- with a drizzle of chocolate-- topped with a rich and silky dark chocolate coconut truffle coated in chocolate with coconut caramel drizzle on top... he has no idea the monster he's created.

Cupcake Ingredients:

• 1 1/2 cups flour
• 3/4 cup raw sugar
• 1/2 cup dark cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup boiling water
• 1/2 cup oil
• 2 teaspoons vinegar 
• 1 tablespoon vanilla extract
• 1 1/2 cups chocolate chips

Frosting Ingredients:

• 1/2 cup vegan butter
• 3/4 cup brown sugar, packed
• 1/2 cup coconut creme
• 1 tablespoon vanilla extract
• 1 teaspoon sea salt
• 4-4 1/2 cups vegan powdered sugar

Chocolate Drizzle:

• 1/2 cup vegan chocolate chips
• 1 teaspoon vegan shortening

Recipe for Truffles

Cupcake Preparation:

1. Preheat oven to 350 degrees
2. In a stand mixer, add flour, sugar, cocoa powder, baking soda and sea salt. 
3. Mix on low speed with paddle attachment for about 1 minute.
4. In a separate bowl (or large measuring cup) add water, oil, vinegar, and vanilla extract.
5. While mixer is still on low speed, slowly pour the wet ingredients into the dry.
6. Mix until all ingredients are fully incorporated, being careful not to overmix.
7. Divide batter evenly between cupcake tins. (I ended up making 18, but they weren't huge)
8. Bake for 18-21 minutes, until tops of cupcakes spring back when lightly touched.
9. Remove from oven and let cool completely before frosting.

Frosting Preparation:

1. In a medium saucepan, melt the butter and coconut creme together-- on medium heat.
2. Once butter is fully melted, add in the brown sugar, sea salt, and vanilla extract.
3. Cook the mixture for about 7 minutes, stirring occasionally. (The mixture will begin to simmer during this process! Just be sure to stir enough so the sugar does not burn to the bottom of the pan.)
4. Remove pan from heat and let cool for 10 minutes.
5. Once the ten minutes are up, pour mixture into a stand mixer and begin to mix on low speed with whisk attachment.
6. Start adding powdered sugar, 1/2 a cup at a time until 4 cups have been added. 
7. Check consistency, and if need-be, add another 1/2 cup of powdered sugar. (If the mixture seems to dry, you can add milk 1 tablespoon at a time until it becomes wet enough. Also-- this frosting is going to end up being semi-sticky so don't try to add too much powdered sugar!!)
8. Once frosting is finished, frost the cupcakes!

Chocolate Drizzle:

1. In a double boiler, melt together chocolate chips and shortening.
2. Once melted, drizzle over tops of frosted cupcakes. (I made a parchment cone to do this!)

Top with homemade truffle and enjoy!!

Banana Cake With Strawberries and Vanilla Icing

Strawberries and bananas are such a classic pair-- and no wonder!! It's such a delicious combination. Stepping away from the standard combinations is definitely a good thing, but sometimes it is nice to have something familiar. It brings about a sense of nostalgia-- at least for me.

The vanilla icing in this recipe is not a make it or break it, but it definitely adds a little extra deliciousness. This cake is extremely moist and dense, but, if you're anything like me, you'll probably find it difficult to not eat the entire thing!

Cake Ingredients:

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1/2 cup vegan butter, softened
• 5 ripe bananas, mushed
• 1 cup brown sugar
• 1 cup sugar
• 1 teaspoon vanilla
• 1 cup soymilk
• 3 cups freshly sliced strawberries

Icing Ingredients:

• 2 cups vegan powdered sugar
• 2 tablespoon hot water
• 2 teaspoons vanilla extract
• 1 tablespoons corn syrup

Preparation:

1. Preheat oven to 350 degrees
2. Grease a 9x13 inch baking pan
3. In a medium bowl, mix together the flour, baking soda, baking powder, and sea salt.
4. In a stand mixer, add bananas and vegan butter. Mix on low speed until fully incorporated.
5. While still on low speed, add both sugars. Mix until sugar dissolves. While still mixung, add in bananas, and vanilla extract. 
6. Leaving mixer on, add in 1 cup of dry mixture. Once combined, add in soy milk and remaining dry mixture.
7. Mix until all ingredients are combined, but be careful not to over mix.
8. Remove mixing bowl from mixer, and fold in strawberry slices.
9. Pour batter into greased baking pan, put in oven, and let bake for 55 minutes to an hour. (You can test with a toothpick to make sure the cake is fully baked before removing it from the oven.)
10. Remove from oven and let cool completely before frosting.

Icing:

1. Mix all icing ingredients together until a smooth paste forms. (You can add more sugar if it is too thin, or more water if it is too thick)
2. Pour over the top of the un-cut cake.
3. Spread with a spatula or knife until the icing covers the top (It probably won't be completely even unless your cake baked perfectly flat!)
4. Let the icing harden for about 10 minutes before cutting.

Enjoy!!

Blueberry Banana Muffins with an Oatmeal Streusel Topping

I probably seem like a liar with all of the breakfast goodies I have been baking... since I said I have them on such rare occasions! I happened to have a bunch of bananas and some blueberries that were getting close the the point of no return and I had my smoothie limit for the day so I had no choice! (Okay I totally had a choice, but let's move on.)

This isn't your typical high domed muffin recipe-- but it is super moist and bursting with blueberry and banana flavor. If you want to add different berries, or add multiple berries-- go for it. The more berries, the merrier!!

Muffin Ingredients:

• 4 large bananas, mushed
• 1/2 cup vegan butter, melted
• 1/2 cup brown sugar
• 2 cups flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 2 cups fresh blueberries

Streusel Ingredients:

• 1/4 cup brown sugar
• 1/2 cup quick oats
• 1/4 cup flour
• 3 tablespoons vegan butter, melted

Preparation:

1. Preheat your oven to 375 degrees
2. Mix together all dry streusel ingredients. 
3. Add the 3 tablespoons of melted butter-- using your hand to combine until all dry ingredients are wet.
4. Put streusel into the refrigerator until needed.
5. Peel all bananas and put them into a stand mixer.
6. On low speed, using the paddle attachment, mush the bananas.
7. While still on low speed, add 1/2 cup each brown sugar and butter.
8. Mix until incorporated. 
9. In a large bowl, mix together the flour, cinnamon, baking soda, baking powder, and sea salt.
10. Create a well in the center of the dry ingredients.
11. Pour the wet mixture into the well. 
12. Add the blueberries, and gently fold mixture with a rubber spatula. (do not over-mix!)
13. Divide batter evenly between 18 muffin tins.
14. Take the streusel out of the refrigerator and sprinkle over the tops of each muffin.
15. Bake for 18-22 minutes, until muffin tops brown and toothpick comes out clean.
16. Let cool before eating.

Enjoy!!

Dark Chocolate Coconut Truffles with Coconut Caramel Drizzle

When I was younger, I used to be able to eat an entire box of candy in one sitting. Not a small box. Like... the big fancy boxes stuffed with a variety of chocolaty goodness. The ones that most people savor over the course of a week... or share with someone special. Not me. Luckily I was pretty active back then and it didn't catch up to me... too much.

A lot has changed since then, and I am super thankful for most of it. Occasionally I miss the richness of fancy truffles or caramels, which then just inspires me to whip up a batch of my own. Thank goodness I have gained some willpower since my childhood, and can no longer down that much sugar in one sitting-- otherwise baking all of the time would bring about a whole new problem for me.

These truffles have a super rich and silky filling and are coated in a crunchy layer of chocolate. I topped this batch with a coconut caramel drizzle because I had some extra time on my hands. Feel free to leave the caramel off, or change the coconut extract to a different flavor-- you can even just roll the filling in some powdered sugar or cocoa powder if that's what you prefer!

Center Ingredients:

• 15 ounce can coconut creme (I use trader joe's thick and rich coconut creme)
• 22 ounces vegan dark chocolate (either chocolate chips or a bar is fine-- but if using a bar cut into small pieces)
• 1 tablespoon coconut extract
• 1 teaspoon vanilla extract
• 1/2 cup vegan butter, cut into small cubes

Coating Ingredients:

• 3 cups vegan chocolate chips (or any vegan chocolate as long as it is cut into small pieces.)
• 1 tablespoon vegan shortening
• 1 teaspoon sea salt

Caramel drizzle(optional):

• 8 ounces Coconut Caramel Candy melted (or you can use a chewy vegan caramel candy from the store)

Preparation:

1. In a large heat safe bowl, pour in the dark chocolate.
2. In a small sauce pan, heat the coconut milk until it begins to bubble, but remove from heat before it reaches a roiling boil.
3. Pour heated coconut milk over chocolate, and let sit for 2 minutes.
4. After the 2 minutes is up, stir the coconut and chocolate until the mixture is smooth, and thoroughly combined.
5. Add the butter and extracts to the chocolate mixture. Stir until all butter is melted and fully incorporated. Cover bowl with foil. 
6. Refrigerate mixture for a minimum of 6 hours, preferably overnight, so that it can set.
7. After the refrigeration time is up scoop the mixture into balls. (You can use a regular spoon if that is all you have-- your truffle balls just may not end up perfectly round... then again mine never end up perfectly round anyway! I promise they'll still taste the same though) 
8. Place truffle balls on parchment lined baking sheet(s)
9. Freeze for at least 20 minutes.
10. In a double boiler- heat the chocolate and sea salt until chocolate is melted.
11. Remove balls from freezer and dip into melted chocolate. (If this process ends up taking a while-- you may want to refreeze the balls or remelt the chocolate. Use your discretion.)
12. Freeze for 5 minutes before applying caramel drizzle.
13. Melt caramel candy in a double boiler until smooth.
14. Drizzle caramel over truffles.
15. Refrigerate the truffles until the caramel drizzle and chocolate coating sets. 
16. Store in an airtight container in the refrigerator until you want to serve/eat them!
17. Let sit at room temperature for 5 minutes before eating. (Sometimes the caramel gets a tad hard in the cold, so it is better to let it get soft again.)

Enjoy!!

Chocolate Chunk Cookies with Cinnamon

One thing I could never get sick of is chocolate. In fact, I find any excuse possible to use it/eat it whenever I can. When I first met my husband, he insisted that he hated chocolate and refused to eat it... or so he claimed. I couldn't believe it! Well... I believed him... that was until I caught him sneaking some chocolates I made out of the fridge one day. Now I don't feel so bad for putting chocolate into most of my baked goods.

These cookies are packed with gooey chocolaty perfection, and a hint of cinnamon make them a little different than a typical chocolate chip cookie. Feel free to leave out the cinnamon if you're not a huge fan, or heck-- throw in a little extra if you want! I find the best ways to use other people's recipes is to spice it up a little to your own liking.

Ingredients:

• 3/4 cup vegan butter, softened
• 1 cup brown sugar, packed
• 1/4 cup raw sugar
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 3 cups flour
• 2 teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1 teaspoon sea salt
• 1 cup chocolate chips
• 2 cups dark chocolate, chopped into chunks

Preparation:

1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
2. In a stand mixer, add softened butter and whip on high speed for 2 minutes. Turn off mixer.
3. Scrape the sides of the bowl with a rubber spatula, add both sugars, and turn mixer onto medium speed. 
4. Once sugars are fully incorporated, return mixer to high speed and beat for another 2 minutes. Turn off mixer and scrape down the side with rubber spatula.
5. Turn mixer to low speed and add in the applesauce and vanilla extract.
6. In a separate bowl, mix together the flour, cinnamon, baking soda, and sea salt.
7. While mixer is still on low speed, add the flour mixture to the wet mixture 1/4 cup at a time until all of the mixture has been added. 
8. Add in all of the chocolate and mix until chocolate is evenly distributed into dough.
9. Scoop about 1/4 cup of mixture, roll into a ball, press slightly flat, and put onto prepared baking sheet.
10. Repeat until you have a full sheets, with dough spaced apart to allow for slight spreading.
11. Bake cookies, 1 tray at a time, for 9-12 minutes.
12. Allow to cool for 5 minutes before removing from tray. 
13. Repeat process until all cookies are baked.

Enjoy!!

Cinnamon Rolls with Vanilla Cinnamon Icing

Okay... I know I said I don't over-do the whole sweets for breakfast thing... but sometimes I can't help myself! I dream of sweets occasionally and when I wake up I can't shake the craving. Also it was the last day I had my nieces over and I had to teach them how to make something extra delicious!!

These cinnamon rolls are fluffy and extra cinnamon-y... because I believe that is how all cinnamon rolls should be. Who is with me!?

Roll Ingredients:

• 1 cup soymilk, warmed to 110 degrees
• 1 tablespoon active dry yeast
• 1/2 cup raw sugar
• 5 tablespoons vegan butter, softened
• 1/2 cup applesauce
• 2 teaspoons cinnamon
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• 5 cups flour

Filling Ingredients:

• 1 cup brown sugar
• 1/3 cup vegan butter, melted
• 1 tablespoon cinnamon

Preparation:

1. Mix all filling ingredients in a small bowl, and put in refrigerator until needed.
2. In a stand mixer, pour warmed soymilk into mixing bowl.
3. Sprinkle the yeast on top of the soymilk.
4. Sprinkle about half of the sugar onto the top of the yeast, and let sit in bowl for 5 minutes.
5. Pour remaining sugar, butter, vanilla and applesauce into mixer. Mix on low speed using paddle attachment.
6. In a large bowl, mix together flour, sea salt, and cinnamon.
7. Add dry ingredients into mixer 1/2 cup at a time while still on low speed.
8. Once 3 cups total dry mixture has been added, turn off mixer and switch to dough hook attachment.
9. Turn mixer back onto low speed.
10. Add remaining dry mixture 1/2 cup at a time until remainder is used. (Wait until most of the dry mixture is incorporated before adding another 1/2 cup of it to avoid a mess!)
11. Let dough mix with dough hook for 3 minutes. 
12. Put dough into large greased bowl, cover with plastic wrap.
13. Place a hand towel over top of covered bowl and let sit for an hour so the dough doubles in size.
14. Line 9x13 inch baking pan with parchment paper.
15. After the hour is over, lightly flour working area and place dough in the center of your working space.
16. Using a rolling pin, roll dough into about a 15x20inch rectangle.
17. Take filling out of refrigerator and sprinkle over the top of dough. 
18. Roll dough tightly (the long way) and cut into 12 pieces. (I used a string that I coated in flour by sliding it under the dough log, folding it in half, and pulling the string tight.)
19. Place rolls evenly spaces into prepared baking pan, swirly side up!
20. Press each roll down so they all end up touching. Cover with plastic wrap or foil and put in the refrigerator overnight. (You can cover and cook after an hour, but I find that refrigerating overnight helps the filling not melt out.)
21. Preheat oven to 400 degrees, and take the cinnamon rolls out of the refrigerator. Let sit out for half an hour before baking.
22. Uncover and bake for 18-22 minutes (if top starts to brown too much, you can cover with foil for the remainder of the baking time. If you don't cook them long enough, the centers will be very dough.)
23. Remove from oven and prepare icing.
24. While still slightly warm, ice cinnamon rolls and serve!

Icing Ingredients (and preparation)

• 2 cups vegan powdered sugar
• 2 tablespoon hot water
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon

Mix all of the ingredients together in a small bowl. (If the icing is too runny add  powdered sugar 1 tablespoon at a time until you've reached your desired consistency. If icing is too thick add hot water 1 tablespoon at a time until you've reached you desired consistency.) 

Enjoy!

Lemon Poppy Seed Muffins

Everyone says breakfast is the most important meal of the day, right? Gets you energized and started off on the right foot... It is definitely a good idea to start the day off in a healthy nutritious way-- and I by no means pig-out with muffins, cinnamon rolls, and other sweet treats every time I have breakfast, but let's just say I don't let the opportunity pass by as much as others do. 

This muffin recipe isn't as sweet as other breakfast treat options, but it is delicious nonetheless!

Ingredients:

• 3 cups flour
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 1/2 cup brown sugar
• 1/3 cup sugar
• 1 teaspoon sea salt
• 1 tablespoon + 2 teaspoons poppy seeds
• 1/4 cup applesauce
• 8 tablespoons butter
• 2 tablsepoons lemon zest
• 1/4 cup lemon juice
• 1 1/4 cup soymilk
• 1 tablespoon vinegar
• 1 teaspoon vanilla 

Preparation:

1. Preheat oven to 400 degrees
2. Line 12 muffin cups with paper.
3. In a large bowl all dry ingredients together.
4. In a medium bowl mix all wet ingredients together.
5. Form a hole in the center of the dry ingredients, and pour the wet mixture into the hole.
6. Using a rubber spatula, mix until combined. (be careful not to overmix-- if muffins are overmixed, they end up being a lot more dry)
7. Split the batter evenly between the lined tins.
8. Bake at 400 degrees for 20-25 minutes until the top of the muffin springs back when touched.
9. Let cool! (I iced my a vanilla lemon glaze and sprinkled a few extra poppy seeds on top for a little decoration but feel free to eat as  is!)

Vanilla Lemon Icing(optional):

• 2 cups vegan powdered sugar
• 2 tablespoon hot water
• 1 teaspoons vanilla extract
• 1 teaspoon lemon extract

Mix all of the ingredients together in a small bowl. (If the icing is too runny add  powdered sugar 1 tablespoon at a time until you've reached your desired consistency. If icing is too thick add hot water 1 tablespoon at a time until you've reached you desired consistency.) Let muffins cool before icing!!

Enjoy!

Chocolate Chip Banana Muffins

I have been babysitting my nieces this past week, and have been giving them some baking lessons. We have been having a blast! We made these together, and they ended up eating almost all of them in one sitting... can't say I blame them!

The muffins are extremely moist and delicious. I hope you enjoy them as much as my nieces did!

Ingredients:

• 2 1/2 cups flour
• 1  teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 5 ripe bananas, mashed
• 2/3 cup coconut oil, melted
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 cups vegan chocolate chips

Preparation:

1. Preheat oven to 350 degrees
2. Line 12 muffin/cupcake tins with paper (you can also grease them, instead)
3. In a large bowl, mix together the flour, baking soda, baking powder, sea salt, and chocolate chips together. Set aside.
4. In a medium bow, mix together the mashed bananas, coconut oil, brown sugar, and vanilla extract.
5. Add wet ingredients to the dry ingredients, and begin to fold them together with a rubber spatula. Once the dry ingredients have mostly dissipated into the wet- STOP MIXING! (You do not want to over-mix muffins because it makes them become more dry once baked. If you leave little bits of dry ingredients showing in the batter, they come out a lot more moist! Sounds a bit contradicting, but it is not! I swear.) 
6. Using a scoop or spoon, fill muffin tins about 3/4 full.
7. Bake for 19-22 minutes-- until top springs back when lightly touched.
8. Remove muffins from the oven, and let cool.

Enjoy!!

Peppermint Patties

Candy is one of my favorite things to make-- mostly because I love to eat it afterwards. I saw a shirt once that said "I run because I love dessert" and I really wish I had gotten it... or several of them, so I could wear them everyday. I feel like people would understand me better if they knew that information upfront. That way they understand why I don't run because I have a love of running. Not that I am some big time runner-- because... well I am not. But I swear if I wasn't such of fan of chocolate and other treats my treadmill and running shoes would collect a lot more dust. 

Peppermint patties are a simple treat to make, and are very refreshing to eat. And let's not forget delicious... because they are exactly that. DELICIOUS. That's probably why I tripled this recipe when I made it... 

I added a bit of green food coloring just to make them a little more interesting, but feel free to leave it out if you don't feel like eating Incredible Hulk peppermint patties.

Ingredients:

• 3 tablespoons earth balance buttery sticks, softened
• 2 teaspoons mint extract
• 2 tablespoons soy milk
• 2 1/2 cups vegan powdered sugar
• 1 teaspoon green food coloring (more, or less, or none!)
• 2 1/2 cups vegan chocolate
• 1 tablespoon vegan shortening

Preparation:

1. In a stand mixer, add the softened earth balance, mint extract, soy milk, food coloring, and powdered sugar.
2. Start mixing on a low speed until a crumbly mixture starts to form.
3. Once it is mostly combined, turn the mixer on a high speed and beat until creamy. (If your mixture is too dry feel free to add a little extra soy milk, or if it is too sticky, add a little more sugar. You want to end up with a pie dough-like mixture.)
4. Roll mixture into a log in the diameter you like, wrap in plastic wrap, and freeze for 1 hour.
5. Remove from the freezer, take candy out of the plastic wrap, and cut into disks of the thickness you like.
6. Lay the disks flat on a parchment paper lined baking sheet.
7. Once all of the candy is cut, return to the freezer for another hour. 
8. At the end of the hour, melt the chocolate and shortening in a double boiler- mixing so it combines well.
9. Remove candy from freezer, and take the chocolate mixture off of the heat.
10. Lay the candy flat on a fork, submerge into the chocolate, raise fork and let excess chocolate drip off. (You can use a second fork to scrape the underside of the first fork to remove the excess chocolate more quickly.)
11. Lay the coated candy back onto the parchment sheet. (I flip the fork and let the candy fall off so I don't touch it with my finger. That way more chocolate stays on the candy.)
12. Repeat until all of the candy has been coated in chocolate.
13. If you have extra chocolate, feel free to drizzle the remainder over the coated candy.
14. Return to freezer for another 30 minutes so the chocolate can harden completely before packaging or eating!

Enjoy!!

Rocky Road Brownies

Brownies are one of my favorite desserts. I especially like the dense fudgey kind, because... well who doesn't?! I have also grown to love adding a crunchy element to my brownies on occasion. (When I was younger I hated crunchy things in my desserts... especially nuts of any kind. Not in my ice cream, cookies, and definitely not brownies.)

These fudgey brownies are loaded with many elements of awesome. I used walnuts this time, because that's what I had on hand-- but feel free to try whatever nuts you like best! 

Ingredients:

• 1 cup vegan butter
• 1 1/2 cup sugar
• 1/2 cup agave nectar
• 1 1/4 cup cocoa powder
• 3/4 cup applesauce
• 2 teaspoons vanilla extract
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon sea salt
• 2 1/2 cups chocolate chips
• 1 1/2 cups walnuts
• 2 cups vegan ricemallow creme 

Preparation:

1. Preheat the oven to 350 degrees
2. Grease a 9x13 inch pan (I usually line my pan with foil too)
3. In a small saucepan, melt the butter on medium heat.
4. Once the butter is melted, whisk in the sugar and agave nectar- stirring until well mixed.
5. Remove pan from heat and add the cocoa powder. Whisk until all of the ingredients are well incorporated.
6. In a stand mixer, add cocoa mixture, applesauce, and vanilla extract. Mix on low speed.
7. In a separate bowl, mix together the flour, baking powder, and sea salt.
8. While mixer is still on low speed add in the dry mixture 1/4 cup at a time until it has all been used.
9. Remove the mixing bowl from the stand. 
10. Using a rubber spatula fold in the chocolate chips and walnuts.
11. Bake for 25 minutes.
12. Carefully remove the brownies from the oven.
13. Spoon blobs of ricemallow creme over the entire top of the brownies (You're going to be able to spread the creme better once it melts)
14. Bake the brownies for another 7 minutes, until the ricemallow creme begins to brown.
15. Remove the brownies from the oven, and carefully spread around the ricemallow creme until it more evenly covers the top.
16. Let cool completely before cutting.

Enjoy!

Vegan Samoa Cookies

I love being vegan for many reasons-- but sometimes I get a craving for something I ate before I became vegan. Where I live there is quite an abundance of vegan options at various places, so I am pretty fortunate. The unfortunate part is that I crave things I can't buy anywhere... that I know of. Which I guess isn't that unfortunate for me, because it gives me an excuse to try to recreate what I am craving.

And lately... girl scout samoa cookies are ruling my brain. I tried to suppress the longing for the coconutty chocolaty caramel treat that they are, but I couldn't take it anymore... so I made my own version.  

Vegan somoa cookies. Eat that, girl scouts! No, really... I would totally share them with you.

Cookie Ingredients:

• 1 cup vegan butter, softened (I used earth balance buttery sticks)
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons soy milk
• 2 1/4 cups flour
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking powder

Coconut Topping Ingredients:

• 20 ounces coconut caramel candy
• 2 tablespoons coconut cream
• 3 1/2 cups sweetened shredded coconut 

Chocolate Sea Salt Ingredients:

• 12 ounces vegan dark chocolate 
• 1 teaspoon sea salt

Preparing the Cookies:

1. In a stand mixer, blend together the softened butter and sugar on a low speed. Once fully mixed, beat on a high speed for 2 minutes.
2. Return the mixer to low speed, and add in the vanilla extract and soymilk. Mix until all of the ingredients are fully incorporated.
3. In a separate bowl, mix together the flour, baking powder, and sea salt.
4. While mixer is still on low speed, add the dry ingredients 1/4 cup at a time until the mixture has all been added.
5. Once you've finished mixing, remove the dough from the mixer, press into a flattened disk, wrap in saran wrap, and refrigerate for about an hour. (Be careful not to over-chill because the dough will become crumbly, and difficult to work with.)
6. Once you're done chilling, remove the dough from the refrigerator.
7. Preheat oven to 350 degrees
8. On a lightly floured surface, roll the dough out about 1/4 inch thick, and cut into small circles. (I didn't have a cookie cutter, so I just used a glass) 
9. Place cut dough onto a sheet of parchment paper, so it doesn't stick. 
10. Repeat the process until you have used all of the dough.
11. Place cookies on a baking sheet lined with parchment paper. Bake for 8-10 minutes, being careful not to overbake. (the cookies will remain pale in color even when they're done!) Continue until all cookies have been baked.
12. Let cool completely before assembly.

Preparing the Coconut Topping:

1. On a lined baking sheet, spread the shredded coconut in a thin layer. Toast inn the 350 degree oven for 7-9 minutes until golden brown. (Stir occasionally so it toasts evenly. Once it becomes golden, remove immediately so it does not burn) 
2. In a double boiler, melt together the caramel candy and coconut milk.
3. Once completely melted, put 2/3 of the mixture in a separate bowl and mix in the toasted coconut. (Use a bowl that is safe to go back onto the double boiler.)

Assembly:

1. Use remaining caramel mixture to spread a thin layer on the top of each cookie.
2. Press the coconut mixture into the caramel layer, and let cool completely. (If the mixture becomes difficult to work with, you can reheat it on the double boiler.)
3. Once cookies have cooled, melt the chocolate and sea salt together in a double boiler.
4. Dip bottoms of cookies in the chocolate, and place onto parchment sheet.
5. Use remaining chocolate mixture to drizzle over the tops of the cookies.
6. Let chocolate set, and re-harden.

Enjoy!

Peanut Butter and Coconut Caramel Filled Vanilla Cupcakes With a Whipped Chocolate Frosting

I have a new obsession with stuffing things into cupcakes. If you can't get enough deliciousness into the cupcake and frosting... just fill it with more! Plus it's like a little surprise that no one but you knows about! Cupcakes have become even more exciting for me than I would have ever dreamed. 

These moist, extremely vanilla-y vanilla cupcakes are stuffed with a mixture of peanut butter and homemade coconut caramel sauce and topped with a fluffy chocolate frosting.

Cupcake Ingredients:

• 2 cups flour
• 1 cup raw sugar
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup soy milk
• 1/2 cup vegan butter, melted
• 1 tablespoon white vinegar 
• 3 tablespoons vanilla extract

Filling Ingredients:

• 3/4 cup peanut butter
• 1/2 cup vegan caramel syrup (I used my coconut caramel recipe and changed the coconut cream from 2 1/4 cups to 3 cups)

Frosting Ingredients:

• 1/2 cup vegan shortening 
• 1 cup cocoa powder
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• 1/4 cup soy milk (more or less depending on desired consistency)

Cupcake Preparation:

1. Preheat oven to 350 degrees
2. Line or grease 12 cupcake tins
3. In a stand mixer, put all of the dry cupcake ingredients into mixing bowl. Allow to mix on the slowest speed while preparing wet ingredients
4. In a separate bowl, combine all of the wet ingredients.
5. While still on the slowest speed, add wet ingredient mixture into dry ingredients. Mix until fully combined while being careful not to overmix.
6. Split batter between the prepared 12 cupcake tins.
7. Bake for 18-20 minutes until top of cupcakes spring back when lightly touched.
8. Allow cupcakes to cool completely before filling.

Filling Preparation:

1. In stand mixer, put peanut butter and caramel sauce into mixing bowl.
2. mix on lowest speed until completely combined.
3. Turn mixer on high speed for 3 minutes.
4. Put into refrigerator until needed.

Frosting Preparation:

1. In stand mixer, beat shortening for 3 minutes on a medium speed to smooth it out. Turn to lowest speed.
2. While still beating, add the vanilla extract.
3. While still on lowest speed, add cocoa powder.
4. Add about an 1/8 cup of the soymilk.
5. Slowly add powdered sugar. (Make sure you don't add it too fast, or you're going to make a mess!)
6. Add remaining soymilk, 1 tablespoon at a time, until you've reached your desired consistency. (Feel free to add more or less!) When you've finished adding the soymilk, turn the mixer to a high speed and beat for 5 minutes to fluff the frosting.

Assembly:

1. Core cupcakes after they have cooled completely. Save the centers!
2. Use a small spoon to fill cupcakes. (Put a small amount of filling on the spoon, using your finger or another spoon, stuff the filling into the cupcake.
3. Put centers back into cupcakes to keep the filling in.
4. Frost the cupcakes using a piping bag or knife!

Enjoy!!

Chewy Coconut Caramels

Caramel. Is. Awesome. I love caramel so much. (If you haven't noticed by now, I am obsessed with dessert.) I like to make a batch of this to have on hand in case I want to use it to make another dessert. Or just eat a bunch when no one is looking...

There are a few really important things to remember when making caramel.

1. Stirring is BAD.

2. Burning is BAD. 

3. Caramel is totally worth it!!

Caramel is really not difficult to make-- it just takes patience. Good luck! 

Ingredients:

• 3 cups sugar
• 1/2 cup corn syrup
• 1/2 cup water
• 2 1/4 cups coconut cream (I used trader joe's extra thick and rich coconut cream)
• 8 tablespoons earth balance vegan buttery stick
• 1 teaspoon sea salt
• 1 tablespoon vanilla extract

Preparation:

1. Line an 8x8 with parchment paper. I would recommend lightly buttering the paper so the caramel is easier to remove. Set aside.  
2. In a small saucepan, melt the butter into the coconut cream. Stir the whole time this is cooking (it shouldn't take long, I promise!) Once the butter is fully melted, turn the heat off. 
3. Mix in the sea salt. (Let this mixture cool to room temperature while you're preparing the sugar mixture. Having the coconut milk mixture at room temperature will help it splatter less when you add it to the hot sugar.)
4. In a large saucepan (I use a 6 quart pot because hot sugar makes me nervous) blend the water, corn syrup, and sugar. The mixture will resemble wet sand when fully mixed.
5. Take a paper towel, or clean cloth, and wipe down the sides of the pot so no sugar is above the top of the mixture. Insert a candy thermometer. I use a digital thermometer and set the alert temperature to 320 before inserting. 
6. Place pot on stove and turn the heat on medium.
7. If you're anything like me... the next few minutes are going to be painfully nerve wracking... but even so... DO NOT STIR. No matter how badly you want to-- no convincing yourself that one stir, swirl, or wiggle won't hurt. It will. Leave it be until the temperature reaches 320 degrees.
8. Once it reaches 320 degrees, remove from heat. (If heated past 320, it is likely that the sugar mixture will burn.)
9. Carefully whisk in the coconut milk mixture. Stop stirring as soon as the milk mixture is fully incorporated.
10. Put pot back on medium heat.
11. Heat the mixture until it reaches 250 degrees. (Once again-- NO STIRRING. I know... it's painful!)
12. Remove pot from heat, and quickly whisk in the vanilla. (you can omit the vanilla if you'd like)
13. Immediately pour into pre-lined baking pan. 
14. You can sprinkle extra sea salt on top if you like your caramel extra salty.
15. Let cool for a minimum of 3 hours UNCOVERED. (if you cover it, it'll most likely crystallize because you're locking the moisture in. Trust me, I learned the hard way... more times than I would like to admit.)
16. Once it is cooled, cut it into pieces of your desired size.
17. Store in refrigerator. (put parchment paper between the layers so it doesn't stick!)

Enjoy!!

Apple Cinnamon Streusel Muffins

I know, I know.... it's not really apple season yet. I happened to buy a ridiculous amount of apples on my grocery shopping trip and got a little sick of eating them for every meal. I love muffins. They're a total excuse to eat something sweet and cakey for breakfast. A dream come true, right?

These are filled with chunks of apple, and make me so happy. I hope they make you happy, too!

Streusel Ingredients:

• 1/2 cup vegan butter
• 3/4 cup brown sugar
• 1 1/4 cups flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Muffin Ingredients:

• 2 1/4 cups flour
• 2 teaspoons baking powder
• 2 1/2 teaspoons cinnamon
• 3/4 cup brown sugar
• 1/2 teaspoons sea salt
• 1 cup applesauce
• 1/2 cup soymilk
• 1 tablespoon vanilla extract
• 3 cups diced apples

Preparation:

1. Preheat oven to 375 degrees
2. Line 18 muffin tins with paper or grease them
3. Melt the butter for streusel topping.
4. Mix all streusel ingredients in a medium bowl. Refrigerate until needed.
5. In stand mixer, add flour, baking powder, cinnamon, sugar, and salt. Turn speed on low.
6. In a separate bowl mix applesauce, soymilk, and vanilla.
7. While mixer is still on low speed, add wet mixture to dry mixture. Leave some dry mix visible in batter!!
8. Turn mixer off and add apples. 
9. Mix apples in with a rubber spatula.
10. Split evenly between muffin tins. (I like my batter to be a little low, so when I add the streusel it doesn't fall off the muffin)
11. Take streusel out of the refrigerator, crumble by hand, and sprinkle on the top of muffins.
12. Bake for 29-32 minutes, until toothpick comes out clean.
13. Let cool!

Enjoy!!

Sweet and Salty S'mores Bars.

I am in love with s'mores. It might sound like an exaggeration... but I assure you, it is not. If you could meet my husband and ask him how often I make s'mores, he would probably roll his eyes. Mostly because I always try to make him eat one, too. (To feel less guilty obviously) He, however, is not as much of a s'mores fan as I am. I probably should have considered that crucial fact before saying yes to marriage...

Okay, so s'mores bars. Delicious. They are soft, gooey, chocolaty, with a hint of sea salt. I wish you the best of luck trying not to eat the whole batch.

Ingredients:

• 1 1/4 cups softened vegan butter
• 1 1/4 cups raw sugar
• 1 tablespoon vanilla extract
• 2/3 cup applesauce 
• 3 cups graham cracker crumbs
• 1 1/2 cups flour
• 1 teaspoon sea salt
• 1 tablespoons baking powder
• 2 teaspoons cinnamon
• 4 cups vegan chocolate chips
• 10 ounces vegan marshmallow fluff
• 12 vegan marshmallow (each cut into 4 pieces. I used kitchen shears since they were super sticky and hard to cut with a knife.)

Preparation:

1. Preheat oven to 350 degrees
2. Line 9x13 inch pan with parchment paper; butter the parchment.
3. In stand mixer, add butter and sugar.
4. Mix on low speed until the sugar is fully dissolved into the butter. 
5. Turn mixer on high speed and beat mixture for 3 minutes. Turn mixer back on low speed. Add vanilla and applesauce. Once incorporated, turn mixer off.
6. In a medium bow, whisk together graham cracker crumbs, flour, salt, baking powder, and cinnamon.
7. Turn stand mixer back onto low speed. Add dry mixture to wet mixture 1/4 cup at a time until it is all added. Turn mixer off.
8. Spread 1/2 of the mixture on the bottom of your prepared pan. 
9. Sprinkle 1 cup chocolate chips onto batter.
10. Spread marshmallow fluff onto the top. 
11. Sprinkle 2 cups of chocolate chips onto the top of the fluff.
12. Place marshmallow pieces on top of the chocolate chips as evenly as possible.
13. Put blobs of remaining batter on top. Place parchment paper over batter and flatten the blobs out by pushing lightly down and rubbing flat. Slowly pull parchment off. 
14. Sprinkle remaining chocolate chips on top.
15. Bake for 25-28 minutes until top starts to brown.
16. If you want a little extra salty to your sweet, sprinkle another 1/2 teaspoon of sea salt on the top.
17. Remove from oven and let cool completely before cutting.

Enjoy!