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!

Strawberry Swirl "Cheesecake"

Are you in need of a creamy, sweet, and satisfying dessert? Always?? Me too!My husband doesn't quite understand my need for dessert. No matter how full I am, I cannot go to sleep happy without having a sweet treat for sweet dreams. 

This vegan cheesecake is my interpretation of a few different recipes I have tried. I attempted to find the perfect balance of all the ingredients, and this is what I've come up with! I used homemade strawberry syrup for the swirls on the top of this one, but I am sure any fruit syrup would taste great!

Crust Ingredients:

• 1 1/2 cups finely ground vegan graham crackers
• 1 teaspoon cinnamon 
• 1/4 cup raw sugar
• 6 tablespoons melted vegan butter

Filling Ingredients:

• 3 1/2 cups soaked cashews (soak them for at least 4 hours, and drain them completely before using)
• 1 1/2 cups coconut cream (I used Trader Joe's thick and rich coconut cream)
• 3/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 3/4 cup agave
• 1/3 cup lemon juice
• 1/8 teaspoon sea salt

Strawberry Swirl Ingredients:

• 2 cups sliced strawberries
• 1/3 cup raw sugar
• 1 tablespoon vanilla extract

Crust Preparation:

1. Preheat oven to 375 degrees
2. Mix sugar, cinnamon, and graham cracker crumbs in a medium bowl.
3. Add melted butter and mix thoroughly with your hand until all of the dry ingredients become wet from the butter. 
4. Firmly press the mixture into the bottom of a 9 inch springform pan.
5. Bake in preheated oven for 7 minutes.
6. Remove and let cool completely before filling

Filling Preparation:

1. Add all of the ingredients to a high power blender (if you don't have a high power blender, the mixture won't come out as smoothly)
2. Blend on high speed for 3 minutes.
3. Scrape down the sides of the blender with a rubber spatula.
4. Blend on high speed for another 3 minutes.
5. Scrape the sides one more time!!
6. Blend for another 3 minutes.

Strawberry Swirl Preparation:

1. Add all of the ingredients to a small saucepan
2. Cook on low heat for 15 minutes, stirring occasionally; being careful not to let the sugar burn.
3. Remove from heat and let cool completely

Assembling:

1. Pour filling into prepared crust, cover, and freeze for 2 hours.
2. Separate the syrup from the strawberry pieces. (I used a slotted spoon to take the strawberry chunks out of the mixture.
3. Save the pieces of strawberry to top the cheesecake when you serve it!
4. When the 2 hours is up, remove cheesecake from freezer.
5. Carefully drizzle the strawberry syrup over the entire top of the cheesecake.
6. Use a butter knife to gently swirl the syrup into the top.
7. Freeze for at least 8 hours, preferably overnight. 
8. I would recommend cutting it while it is frozen if you want neat slices.
9. Thaw slices in refrigerator for 30 minutes before serving.

Enjoy!!

Strawberry Rhubarb Streusel Bars

My absolute favorite thing about the changing of seasons is the excuse it gives me to bake an array of goodies. Strawberries and rhubarb are two of the ingredients I cherish most about this time of year. Pie, crisp, jam, muffins... you name it, and I probably want to stuff my face with it. This recipe has a wonderful balance of sweet from the strawberries and tartness from the rhubarb. 

This recipe has a wonderful balance of sweet from the strawberries and tartness from the rhubarb. Just my kind of snack.

Streusel Ingredients:

• 1/2 cup vegan butter at room temperature
• 3/4 cup brown sugar
• 1 1/2 cups flour

Strawberry Rhubarb Filling:

• 2 cups diced rhubarb
• 2 cups diced strawberries
• 2 tablespoons corn starch
• 1/4 cup agave 

Bar Ingredients:

• 1 1/2 cups vegan butter
• 1 1/4 cups sugar
• 3/4 cup applesauce
• 1 tablespoon vanilla extract
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon sea salt

1. Preheat oven to 350 degrees
2. Line 9x13 inch baking pan with parchment paper. (Make sure the parchment comes all of the way up the sides.)

Streusel Preparation:

1. In a medium bowl, mix together softened butter and brown sugar by hand. 
2. Add flour, and mix by hand until fully incorporated.
3. Put the mixture in the refrigerator until ready to use

Filling Preparation:

1.  In a medium bowl, mix all of the filling ingredients.
2. Let sit while you prepare the bars

Bar Preparation:

1. In stand mixer add butter and sugar.
2. Beat on low speed until fully mixed.
3. Once fully mixed, turn on high speed and beat for 3 minutes. Once the time is up, turn back to low speed.
4. Add applesauce and vanilla while still mixing on low speed. 
5. In a separate bowl- mix flour, baking powder, cinnamon, nutmeg, and sea salt.
6. Add to mixer 1/4 cup at a time while still on low speed.
7. Once all of the flour mixture has been added, turn the mixer off.

Assembly:

1. In prepared baking pan, spread the bar mixture evenly.
2. Top with filling. (try to spread evenly over the top of the batter)
3. Crumble streusel topping over the top of the filling as evenly as possible.
4. Bake for 55 minutes to an hour, until toothpick comes out clean and topping is slightly browned. 
5. Cool before cutting

Enjoy!

  

Coconut Peanut Butter Cookies with Chocolate Chips

Coconut. Peanut butter. Chocolate. Could you possibly ask for more?! (Well, if you said yes, you might need to find something else to bake!) These cookies are overloaded with chocolate and I find that the coconut oil brings out the taste of the peanut butter. These are more of a 'melt in your mouth' cookie than a classic chewy chocolate chip cookie, but I love variety! 

Vegan baking doesn't have to be boring and tasteless-- I swear!!

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Cookie Ingredients:

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• 1 cup creamy peanut butter
• 1/2 cup melted coconut oil
• 1/3 cup vegan shortening
• 1 cup firmly packed brown sugar
• 1 tablespoon vanilla extract
• 1/4 cup applesauce
• 2 1/2 cups flour (I like to have a firmer dough, so sometimes I add a little more depending)
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3 cups vegan chocolate chips

Preparing the Cookies:

1. Preheat the oven to 350 degrees
2. Line a baking sheet with parchment paper or foil. You won't have to grease them. (I use two so I can let the first pan cool while the second bakes)
3. In a stand mixer, add peanut butter, coconut oil and shortening. Mix on low speed until combined. Turn mixer off.
4. Add brown sugar and mix on medium speed for 3 minutes.
5. Turn mixer to low speed. Add vanilla, applesauce and mix until all of the ingredients until all are fully incorporated. 
6. In a separate bowl mix flour, baking soda, and salt. 
7. While mixer is still on low speed, add flour mixture 1/4 cup at a time until all of it is added. (This will help it mix in more evenly, and make less of a mess!)
8. Mix in chocolate chips. (I usually do this with a wooden spoon because I feel like it more evenly spreads the chocolate chips. It might be all in my head, so feel free to use the stand mixer on a low speed.)
9. Take about 1/4 cups dough (more or less, depending how large you want your cookies) and form a ball, press it slightly to flatten dough, and put on baking sheet. Keep dough about 3 inches apart.  Repeat until baking sheet is full.
10.  Bake each sheet for 11-13 minutes. (if you have adjusted the size of your dough balls, remember to adjust the bake time!)
11. Remove from oven and let cool for at least 5 minutes before removing from the baking sheet.
12. Repeat until all of the dough is baked!

Enjoy!!

Chocolate Fudge Brownies with Chocolate Coconut Ganache

If you're having a serious chocolate craving, this recipe is for you! Or if you're like me, and wish you had 'the chocolate touch', these are also for you. (Did anyone else read that book growing up? I. loved. it. It's probably still my favorite book of all time. I am pretty sure that would be my version of Fifty Shades of Grey. Everything that touches to my lips turning into chocolate?!... count me in!! I would love to have a room in my house dedicated to my love for chocolate.)

Anyway... these brownies have a very rich chocolate flavor and subtle hint of coconut from the ganache. You definitely don't need the ganache, but it doesn't hurt a thing. Except maybe your waist line.

Brownie Ingredients:

• 1 1/2 cups cocoa powder
• 2 tablespoons teaspoon baking soda
• 2/3 cup boiling water
• 1 1/4 cups melted vegan butter
• 2 2/3 cups agave
• 4 tablespoons vinegar
• 1 tablespoon pure vanilla extract
• 1 1/2 teaspoon sea salt
• 3 cups flour
• 2 cups vegan chocolate chips (optional)

Ganache Ingredients:

• 1/2 cup full fat coconut milk
• 1 1/2 cups vegan chocolate chips (or chopped chocolate)

Preparing the Brownies:

1. Preheat the oven to 350 degrees
2. Grease 9x13 inch baking pan
3. In a stand mixer, mix cocoa powder and baking soda on low speed until combined
4. While still on low speed, add water and melted butter. Mix until a paste forms (if needed- help mash dry and wet ingredients with a rubber spatula)
5. Once paste is formed- add agave, vinegar, and vanilla extract. Mix until all ingredients are fully incorporated. Turn the mixer off.
6. Add flour, sea salt and chocolate chips and turn mixer on low speed. Mix until flour is fully dissolved into batter, but be careful not to over-mix. 
7. Spread batter into greased pan and bake for 45-50 minutes. Test with a toothpick-- and when only a few wet crumbs stick to the toothpick, the brownies are done! (Test a few inches from the edge, not the center of the pan) Be careful not to over bake them!!
8. Let the brownies cool completely before cutting.

Preparing the Ganache:

1. Warm the coconut milk in a small saucepan. Bring to a simmer and then remove from heat.
2. Add chocolate chips, and let stand for 2 minutes. 
3. Mix the chocolate and coconut milk together. Let cool to room temperature. 

Assembly!

1. Once brownies have cooled completely, cut them into desired size. (They are pretty heavy, so smaller may be better in this case)
2. After brownies have been cut, do not separate them yet! 
3. Spread room temperature ganache over the top of brownies (it is a lot less of a mess to cut brownies before covering with ganache!)
4. I would recommend storing the brownies in a airtight container in the refrigerator. 

ENJOY!

Hard Cider and Caramel Apple Cupcakes

This recipe is pretty time consuming, but if you like apples, or caramel, or just delicious treats in general-- IT IS TOTALLY WORTH IT. I had to make a second batch of the filling, because I couldn't stop 'taste testing' it. I mean... I wouldn't want to give anyone cupcakes that were filled with a subpar filling, right? 

I made mine with Stella Artois Cider, because my husband brought home 3 cases from work, and I figured I had to use it up somehow. I would have to make quite a few more batches to even make a dent in it... but it was a good thought! Mostly I just used it as an excuse to try out a new recipe. I hope you enjoy it as much as I did!

Hard Cider Cupcakes:

• 2 cups flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon baking soda 
• 1 1/4 teaspoons baking powder
• 3/4 cup hard cider 
• 1/2 cup canola oil
• 1/4 cup soymilk
• 1 tablespoon vanilla extract
• 1 tablespoon white vinegar 

Caramel Apple Filling:

• 4 medium/large apples (skinned, cored, and cut into small pieces)
• 1 cup hard cider
• 1 teaspoon cinnamon 
• 3/4 cup brown sugar
• 3/4 cup sugar 
• 5 tablespoons vegan butter
• 3 tablespoons soymilk mixed with 3 tablespoons corn starch (make sure you mix it well and while the milk is cold- this will help the cornstarch blend all of the way into the milk.)
• 1 tablespoon vanilla extract 

Vanilla Maple Cinnamon Frosting:

• 1/2 cup vegan shortening 
• 1 tablespoon maple extract
• 2 teaspoons vanilla extract
• 2 cups powdered sugar 
• 2-5 tablespoons soymilk (more or less depending on desired consistency)

Preparing the Cupcakes:

1. Preheat the oven to 350 degrees
2. Line standard cupcake pans for 16 cupcakes
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 (I just put everything into a 2 cup measuring cup) add all of the wet cupcake ingredients and just mix slightly to combine. 
5. While still on the lowest speed, slowly add the wet mixture to the dry. Mix until all of the wet mixture is incorporated.
6. Split evenly into the lined cupcake tins. (about 2/3 full)
7. Bake for about 16-18 minutes, until the top of cupcakes spring back when lightly touched. 
8. Allow to cool completely before filling.

Preparing the Filling  

1. Put prepared apple pieces, cinnamon, and hard cider into medium saucepan. Cook on medium heat until apples soften. (Be careful not to cook too long, because you will want the apple pieces to keep their shape!)
2. After apples are done cooking, drain the remaining liquid and let the apples cool.
3. In a large saucepan, melt the butter on medium heat.
4. Once butter is melted, add the sugars and vanilla. Stir until sugars melt into the butter.
5. Once sugars melt, add the milk/cornstarch mixture. Mix well and keep on medium heat.
6. Let mixture come to a boil; once it reaches a boil, stir continuously and cook for 5 minutes. Turn heat on low.
7. Carefully add apples to the mixture and let cook for another 5 minutes, stirring occasionally to make sure sugar does not burn.
8. Allow Mixture to cool before filling cupcakes.

Preparing the Frosting

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 extracts.
3. Slowly add powdered sugar. (Make sure you don't add it too fast, or you're going to make a mess!)
4. Add soymilk, 1 tablespoon at a time, until you've reached your desired consistency. When you've finished adding the soymilk, turn the mixer to a high speed and beat for 5 minutes to fluff the frosting!

Assembling the Cupcakes!

1. Using a cupcake corer, or a knife, remove the center of each cupcake, leaving a layer on the bottom so the filling doesn't leak out. (Save the centers!)
2. Fill the cupcakes with the caramel apple filling.
3. Use the centers you saved to cover the filling. Push the centers down a little to stick them in securely. If you want a flat cupcake surface, you can use half of the center.
4. Frost the cupcakes. I piped my frosting, but you can just spread it on if you don't have a piping bag.
5. Use any remaining filling mixture to top the cupcakes for an added bonus!
6. Enjoy!!