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!!