Blueberry Muffins- Dessert or Breakfast?

I claim that these goodies can swing either way, depending on what you happen to be in the mood for. And guess what? They happen to be vegan, again, and from The Happy Herbevoire cookbook. I sway towards recipes in this book because they are not just vegan-friendly and tasty, but also happen to be low-calorie.

 Blueberry Maple Muffins
What's Inside:
-1 1/2 cups whole-wheat flour
-1/2 cup rolled oats
-2 tsp baking powder
-1 tsp baking soda
-1 tsp cinnamon
-1/2 tsp ground ginger
-1 cup unsweetened applesauce
-1/2 cup brown sugar
-1/4 cup maple syrup
-3/4 cup frozen blueberries

How to Make Them:
1) Preheat oven to 350 degrees. Line muffin tray with paper liners and spray them lightly.
2) In a large bowl, whisk flour, oats, baking bowder, baking soda and spices together until well-combined
3) Add applesauce, sugar and maple syrup and stir until almost combined
4) Add blueberries, stirring until just combined
5) Spoon into paper liners until about 3/4 full
6) Sprinkle additional oats on top
7) Bake for 18 to 25 minutes or until toothpick inserted in center comes out clean




Vegan Baking Part Two- Brownies!

This recipe provides futher concrete evidence that vegan cooking can be delicious. These brownies, once again having a shockingly low calorie count, are tasty and chewy! I did not have vegan chocolate chips nor walnuts when I made these, so I used chopped pecans instead. Make whatever modifications your heart could possibly desire!

What's Inside:
-1 cup unsweetened applesauce
-1/2 cup raw sugar
-1 tsp vanilla
-3/4 cup flour
-1/3 cup cocoa powder
-2 tsp baking powder
-1/2 tsp baking soda
-1/2 cup vegan chocolate chips
-1/3 cup walnuts or pecans
-A dash of cinnamon

How to Make Them:
1) Preheat oven to 350 degrees and spray an 8x8 cooking pan
2) Mix applesauce, sugar and vanilla in medium bowl. In another bowl, whisk flour, cocoa, baking powder and soda and cinnamon together.
3) Mix wet ingredients and dry ingredients until just combined and fold in chocolate chips and nuts
4) Bake for around 25-30 minutes

Chocolate Chip Cookies- Quick, Easy and Vegan!

Yes, you read correctly. These tasty and chewy little cookies taste amazing, especially right out of the oven when the chocolate chips are warm and melted. One of the best things about vegan baking is that it makes things much healthier. These cookies have only around 62 calories each! I obtained this recipe from a wonderful book called The Happy Herbivore, which I highly recommend.

What's Inside:
-1/3 cup applesauce
-1/2 cup brown sugar
-2 tsp vanilla
-1/4 cup non-dairy milk (I used almond milk)
-1 cup whole-wheat flour
-1 tsp baking powder
-1 tbsp cornstarch
-1 tsp cinnamon
-1/2 cup vegan chocolate chips (believe it or not, they sell them at Target)

 Note: to make these extra chocolatey, replace 2 tbsp flour with unsweetened cocoa, or carob powder (which is what I did).

How to Make Them:1) Preheat oven to 350 degrees
2) Grease cookie sheet or line with parchment paper
3) In a large bowl, combine applesauce, sugar, vanilla, and nin-dairy milk
4) In a small bowl, whisk flour, baking powder, cornstarch and cinnamon
5) Transfer dry mixture into the wet mixture in three batches and stir until just combined
6) Fold in chips
7) Drop 16 spoonfuls on cookie sheet and bake 7-10 minutes for a soft and chewy cookie, or a few minutes longer for a more crispy cookie.

Back From Hiatus!

As they often do in TV shows to their viewers' disappointment, I have been on hiatus as I had given up dessert for Lent. I still did cook a couple of things for other people, for example a gluten free cake and a low-calorie German Chocolate Cake and Spanish Flan for my mother's birthday. Therefore, I have a slight traffic jam of recipes which have built up, and will therefore be busy getting my blog, which I am sure many of you have stopped reading, up to date.

My mother's favorite cake is the German Chocolate variety. However, she has been trying to stay healthy, and that happens to be one of the least healthy desserts that is out there, so I searched for a highly-rated, low-calorie recipe which would not compromise all of the flavor. It turned out pretty good, of course the flavor was slightly less rich than it's calorie-packed counterpart, but I regard this as a winner. The recipe and a picture follow!

Cake:
What's Inside:
-3 oz milk chocolate chips
-3 tbsp Dutch-processed cocoa powder
-1/3 cup boiling water
-1 1/3 cups flour
-1/2 tsp baking powder
-3 tbsp butter, softened
-1/2 cup packed brown sugar
-1/3 cup granulated sugar
-3 room temperature eggs
-1 tsp vanilla extract
-1/2 cup low fat (NOT FAT FREE!) sour crem

How to Make It:
1) Move oven rack to lower-middle position and heat oven to 350 degrees
2) Grease and flour two round 9-inch cake pans
3) Whisk chocolate, cocoa and boiling water in a bowl and set aside to cool
4) In a separate bowl, combine flour and baking soda.
5) In yet another separate bowl, beat butter and sugars with electric mixer until mixture is light and sticks to sides of bowl
6) Add eggs one at a time until just combined
7) With mixer speed on low, add chocolate mixture and vanilla until just incorporated, then add the flour and sour cream, alternating an addition from each
8) Divide batter into pans and bake 10-15 minutes. Cool cakes in pans for 10 minutes, then allow to cool on wire racks for at least an hour.

Frosting:
What's Inside:
-1 cup fat free evaporated milk
-3 tbsp cornstarch
-2 tbsp butter
-2/3 cup packed brown sugar
-1 tbsp vanilla or coconut extract
-1/3 cup chopped pecans
-1/2 cup sweetened coconut, toasted (toast coconut on cookie sheet in a 325 degree oven, shaking the sheet often until golden color)

How to Make It:
1) Whisk evaporated milk, cornstarch, butter, and brown sugar in saucepan until bubbling (about 3 min) and then continue to heat until thickened
2) Remove from heat and stir in vanilla/coconut, and all but 1 tbsp each of pecans and shredded coconut. Cool to room temperature before frosting cake, which should also be at room temperature.
3) Top the first layer with half of the frosting, and then top with the other layer and remaining frosting, pecans and coconut.