1 5-6 lb. Turkey Breast
1-2 Tablespoons Vegetable OR Olive Oil
1 Tablespoon Season Salt
Place FROZEN breast in refrigerator overnight. It will still be frozen almost solid in the morning when you take it out, but that's okay. Place the turkey in your crockpot, drizzle oil over the breast and using hands; rub oil all over. Sprinkle with seasoning all over.
Cook on low for 8 hours. If you are cooking a fully thawed breast, 6-7 hours will be enough.
Do not overcook.
For those who are interested, this has a Weight Watchers point value of 2.5 points per 3 ounce serving (assuming you remove the skin)
Wednesday, October 15, 2008
Amazing Chili (Tanya's GREAT recipe)
I have searched high and low for a chili recipe for years. This is by far the very best chili recipe I have ever made.
4 stalks celery, chopped (I do NOT add this either - seems odd to me)
3 green onions, chopped
2 cloves garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 T vegetable oil
2 pounds ground beef
1 (15oz) can tomato sauce
1 (6oz) can tomato paste
2 cups water
6 T chili powder
1 t salt
dash of pepper
1 (16oz) can kidney beans, undrained (i do NOT add these - don't like beans)
Condiments: shredded lettuce, shredded cheddar cheese, diced onions, tortilla chips (optional) - my kids LOVE to put Fritos on top.
Saute first 5 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add ground beef and brown, stirring until meat crumbles. Drain meat well.
Add tomato sauce and next 5 ingredients to beef mixture; stir well. Bring to a boil; reduce heat amd simmer, uncovered, 30 minutes or to desired consistency. Add beans during the last 15 minutes. Serve with condiments, if desired. Yield: 10 cups.
4 stalks celery, chopped (I do NOT add this either - seems odd to me)
3 green onions, chopped
2 cloves garlic, minced
1 large onion, chopped
1 green pepper, chopped
1 T vegetable oil
2 pounds ground beef
1 (15oz) can tomato sauce
1 (6oz) can tomato paste
2 cups water
6 T chili powder
1 t salt
dash of pepper
1 (16oz) can kidney beans, undrained (i do NOT add these - don't like beans)
Condiments: shredded lettuce, shredded cheddar cheese, diced onions, tortilla chips (optional) - my kids LOVE to put Fritos on top.
Saute first 5 ingredients in hot oil in a large Dutch oven over medium-high heat 5 minutes or until tender. Add ground beef and brown, stirring until meat crumbles. Drain meat well.
Add tomato sauce and next 5 ingredients to beef mixture; stir well. Bring to a boil; reduce heat amd simmer, uncovered, 30 minutes or to desired consistency. Add beans during the last 15 minutes. Serve with condiments, if desired. Yield: 10 cups.
Fruity Chicken (Slow-Cooker Recipe)
1/2-cup crushed pineapple
2-tablespoons lemon juice OR the juice of 1/2 lemon
2-tablespoons soy sauce
3-mashed peaches
1-whole chicken; cut up
Spray crockpot with non-stick spray.
Mix pineapple, lemon juice, soy sauce, and peaches in a large bowl. Dip chicken in the sauce and place in crockpot.
Cover with remaining sauce.
Cook on LOW for 6 - 8 hours.
White Chip Pumpkin Spice Cake
1 package spice cake mix
3 large eggs
1 cup Libby's 100% pure pumpkin (remember can holds MORE than one cup)
2/3 cup (5 fl. oz. can) Nestle Carnation Evaporated Milk
1/3 cup vegetable oil
1 cup (6 oz.) Nestle Toll House Premier White Morsels
Preheat oven to 375 degrees F. Grease and flour 12-cup Bundt pan.
Combine cake mix, eggs, pumpkin, evaporated milk, and vegetable oil in a large mixing bowl. Beat at low speed until moistened. Beat at medium speed for 2 minutes; stir in morsels. pour into prepared Bundt pan.
Bake for 40-45 minutes or until wooden pick comes out clean. Cool in pan on wire rack for 25 minutes; invert onto wire rack or cake plate to cool completely. Drizzle half of glaze over the cake; serve with remaining glaze.
White Chip Cinnamon Glaze
Heat 3-Tablespoons Nestle Carnation Evaporated Milk in a small, heavy-duty saucepan over medium heat, just to a boil; remove from heat. Add 1 cup Nestle toll house premier morsels; stir until smooth. Stir in 1/2 teaspoon ground cinnamon.
Taffy Apple Salad
2 cups diced apples
1 large can pineapple tidbits (save juice)
2 cups mini marshmallows
1/2 cup sugar
1 tablespoon flour
1 egg; beaten
1-1/2 tablespoons vinegar
12 oz. cool whip
1-1/2 cups peanuts without skins
Mix pineapple and marshmallows in a large bowl and refrigerate.
In a saucepan, mix juice, flour, sugar, egg and vinegar. Cook until thick and let cool.
Mix cooked mixture with cool whip, add to large bowl and stir in apples and nuts.
Refrigerate.
(yes, it really does taste like taffy apples)
Cranberry Pork Roast (Slow - Cooker Recipe)
3-4 lb. Pork Roast
Salt to Taste
Pepper to Taste
1-cup ground or finely chopped cranberries
1/4 cup honey
1 tsp. grated orange peel
1/8 tsp. ground cloves
1/8 tsp. ground nutmeg
Sprinkle roast with salt and pepper. Place in slow cooker.
Combine remaining ingredients and pour over roast.
Cover. Cook on low for 8-10 hours.
Thursday, October 2, 2008
Gluten Free Burgers
½ lb ground Turkey
½ lb lean ground pork
1 tbsp Herbes De Provence* (choose organic/gluten free)
1 tsp kosher salt
½ tsp freshly ground black pepper
Sauce ¼ cup Dijon Mustard**(choose organic/gluten free)
2 tbsp light brown sugar
2 tsp Worcestershire Sauce***(lee & perrins claims to be gluten free)
Combine mustard, sugar and Worcestershire sauce in a small bowl, mixing until smooth. In a large bowl combine the turkey, pork and spices, mixing thoroughly. You can make two large patties or four small ones, depending on your appetite. Patties can be grilled on a barbeque for 6 to 7 minutes per side, or until they reach 170 degrees internal temperature. You can also cook on an indoor electric grill. When patties are almost done, with about 3 minutes to go, brush them with the sauce mixture. Reserve the remainder to put over your patties.
½ lb lean ground pork
1 tbsp Herbes De Provence* (choose organic/gluten free)
1 tsp kosher salt
½ tsp freshly ground black pepper
Sauce ¼ cup Dijon Mustard**(choose organic/gluten free)
2 tbsp light brown sugar
2 tsp Worcestershire Sauce***(lee & perrins claims to be gluten free)
Combine mustard, sugar and Worcestershire sauce in a small bowl, mixing until smooth. In a large bowl combine the turkey, pork and spices, mixing thoroughly. You can make two large patties or four small ones, depending on your appetite. Patties can be grilled on a barbeque for 6 to 7 minutes per side, or until they reach 170 degrees internal temperature. You can also cook on an indoor electric grill. When patties are almost done, with about 3 minutes to go, brush them with the sauce mixture. Reserve the remainder to put over your patties.
Cut-the-Fat Cauliflower-Mashed Potatoes
Ingredients:
Four to six Idaho russet potatoes
One head of cauliflower
1/3 cup buttermilk
4 tablespoons butter
1/2 cup sour cream
One to two cloves of garlic
Some fresh scallions, snipped into pieces
1 teaspoon sweet paprika
1 teaspoon salt
Pepper to taste
Directions:
Boil potatoes and steam cauliflower separately.
Put hot potatoes and cauliflower in a large bowl, mash together.
Add the rest of the ingredients, except the scallions, and beat until desired consistency.
Add snipped scallions and mix together, heat up in microwave, if necessary.
Four to six Idaho russet potatoes
One head of cauliflower
1/3 cup buttermilk
4 tablespoons butter
1/2 cup sour cream
One to two cloves of garlic
Some fresh scallions, snipped into pieces
1 teaspoon sweet paprika
1 teaspoon salt
Pepper to taste
Directions:
Boil potatoes and steam cauliflower separately.
Put hot potatoes and cauliflower in a large bowl, mash together.
Add the rest of the ingredients, except the scallions, and beat until desired consistency.
Add snipped scallions and mix together, heat up in microwave, if necessary.
Chicken and Rice Casserole (A Paula Deen Recipe)
Ingredients:
2 tablespoon butter or vegetable oil
1 medium onion, peeled and diced
3 cup diced cooked chicken
2 14 1/2 ounce cans green beans, drained and rinsed
1 8 ounce can water chestnuts, drained and chopped
1 4 ounce jar pimentos
1 10 3/4 ounce can condensed cream of celery soup
1 cup mayonnaise
1 6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt
Directions:
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
2 tablespoon butter or vegetable oil
1 medium onion, peeled and diced
3 cup diced cooked chicken
2 14 1/2 ounce cans green beans, drained and rinsed
1 8 ounce can water chestnuts, drained and chopped
1 4 ounce jar pimentos
1 10 3/4 ounce can condensed cream of celery soup
1 cup mayonnaise
1 6 ounce box long-grain wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese
1 pinch salt
Directions:
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Paula's Loaded Oatmeal Cookies (A Paula Deen Recipe)
Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cup packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cup quick-cooking oatmeal
1 cup raisins
1 1/2 cup chopped walnuts
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees. Grease one or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Yield: About 5 dozen cookies
Preparation time: 15 minutes
Cooking time: 12 to 15 minutes
Ease of preparation: Easy
Brown Butter Icing
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons of water
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
Yield: Enough to ice 5 dozen cookies
Preparation time: 5 minutes
Cooking time: 5 minutes
Ease of preparation: Easy
Recipes courtesy Paula Deen
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cup packed light brown sugar
2 eggs
1/2 cup buttermilk
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cup quick-cooking oatmeal
1 cup raisins
1 1/2 cup chopped walnuts
1 teaspoon pure vanilla extract
Directions:
Preheat oven to 350 degrees. Grease one or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, raisins, walnuts, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Yield: About 5 dozen cookies
Preparation time: 15 minutes
Cooking time: 12 to 15 minutes
Ease of preparation: Easy
Brown Butter Icing
1/2 cup butter
3 cups sifted powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons of water
In a small saucepan heat 1/2 cup butter over medium heat until golden brown, stirring occasionally. Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla. Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
Yield: Enough to ice 5 dozen cookies
Preparation time: 5 minutes
Cooking time: 5 minutes
Ease of preparation: Easy
Recipes courtesy Paula Deen
Creamy Macaroni and Cheese (a Paula Deen Recipe)
Ingredients:
2 cup uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Ease of Preparation: Easy
Recipe courtesy Paula Deen
2 cup uncooked elbow macaroni (an 8 ounce box isn't quite 2 cups)
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Yield: 12 servings
Prep Time: 5 minutes
Cook Time: 3 hours
Ease of Preparation: Easy
Recipe courtesy Paula Deen
Teriyaki Flank Steak
INGREDIENTS (Nutrition)
3/4 cup wine
3/4 cup soy sauce
1/4 cup and 2 tablespoons olive oil
1/4 cup and 2 tablespoons brown sugar
1/4 cup and 2 tablespoons grated fresh ginger root
3 cloves garlic, crushed
1-1/2 teaspoons ground black pepper
2-1/4 pounds beef flank steak
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DIRECTIONS
In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
3/4 cup wine
3/4 cup soy sauce
1/4 cup and 2 tablespoons olive oil
1/4 cup and 2 tablespoons brown sugar
1/4 cup and 2 tablespoons grated fresh ginger root
3 cloves garlic, crushed
1-1/2 teaspoons ground black pepper
2-1/4 pounds beef flank steak
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DIRECTIONS
In a large resealable plastic bag, mix the wine, soy sauce, olive oil, brown sugar, ginger, garlic, and pepper. Place steak in the bag, seal, and refrigerate 8 hours, or overnight.
Preheat an outdoor grill for medium-high heat.
Remove steaks from the bag, and discard marinade. Place steaks on the grill and cook 6 to 8 minutes per side, to your desired degree of doneness. The internal temperature should be at least 145 degrees F (63 degrees C) for rare. Allow the steaks to sit about 5 minutes before slicing against the grain, and serving.
Pork Chops on Rice (Gluten - Free Recipe)
Ingredients
6 pork chops
1 1/3 c pre-cooked rice
1 can GF chicken soup
1 c of orange juice
Directions
Brown pork chops. Place rice in a 9 x 13-inch pan. Pour orange juice over rice and arrange chops on top of that. Pour GF chicken soup OR broth over the chops.
Bake covered for 45 minutes at 350 degrees. Uncover and bake an additional 10 minutes.
6 pork chops
1 1/3 c pre-cooked rice
1 can GF chicken soup
1 c of orange juice
Directions
Brown pork chops. Place rice in a 9 x 13-inch pan. Pour orange juice over rice and arrange chops on top of that. Pour GF chicken soup OR broth over the chops.
Bake covered for 45 minutes at 350 degrees. Uncover and bake an additional 10 minutes.
Spicy Beef and Macaroni (Gluten-Free Recipe)
Ingredients
1 lb ground beef
2 c water
1 medium onion, diced
2 c GF elbow macaroni
1 green pepper, diced
1 c GF barbecue sauce
1/4 c grated Parmesan cheese (optional)
Directions
In a deep skillet, brown the meat. Add the diced onion and green pepper; cook until tender. Stir in water, macaroni and barbecue sauce.
Cover and simmer until macaroni is tender, 6 to 8 minutes. Stir in or top with cheese.
1 lb ground beef
2 c water
1 medium onion, diced
2 c GF elbow macaroni
1 green pepper, diced
1 c GF barbecue sauce
1/4 c grated Parmesan cheese (optional)
Directions
In a deep skillet, brown the meat. Add the diced onion and green pepper; cook until tender. Stir in water, macaroni and barbecue sauce.
Cover and simmer until macaroni is tender, 6 to 8 minutes. Stir in or top with cheese.
Baked Chicken Supreme (Gluten-Free Recipes)
Ingredients
1 frying chicken ( about 1 1/2 lbs) skinned
1 green pepper, cut into strips
1 clove garlic, pressed
1/4 c scallions, chopped
1 c GF chicken stock
1 t tarragon
1/2 c margarine or butter
2 tomatoes, cut into wedges
1 t paprika
1 t salt
Directions
In 1/4 c of margarine, brown chicken on both sides with garlic and paprika. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.
1 frying chicken ( about 1 1/2 lbs) skinned
1 green pepper, cut into strips
1 clove garlic, pressed
1/4 c scallions, chopped
1 c GF chicken stock
1 t tarragon
1/2 c margarine or butter
2 tomatoes, cut into wedges
1 t paprika
1 t salt
Directions
In 1/4 c of margarine, brown chicken on both sides with garlic and paprika. Remove from pan. Add rest of margarine and sauté mushrooms, onions and green pepper. Return chicken to pan. Add chicken stock, tarragon, tomatoes and salt. Simmer for 1 hour or until chicken is tender. Serve over rice.
Home Fries
4 large unpeeled Idaho potatoes (about 10 ounces each), well scrubbed
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons olive oil
1 green bell pepper, seeds and membranes removed, finely chopped (about 3/4 cup)
2 medium shallots, peeled and minced
3 tablespoons minced Italian parsley
INSTRUCTIONS
Heat oven to 375°F. Halve potatoes lengthwise and place, cut side up, directly on the oven rack. Roast until entire cut surface of potatoes has a golden-brown crust and the tip of a paring knife easily pierces the undersides, about 45 minutes. Let potatoes cool until they are easy to handle, then cut into large dice (you should have about 8 cups).
Melt butter with oil in a large, heavy frying pan over medium-high heat. When mixture foams, add bell pepper and shallots. Cook until vegetables are softened and edges are beginning to color, about 3 minutes.
Add potatoes, tossing to coat, and cook until heated through, about 6 to 8 minutes. Turn them only once or twice so that they have a chance to get crisp. Liberally season with salt and pepper, and toss with parsley.
4 tablespoons unsalted butter (1/2 stick)
2 tablespoons olive oil
1 green bell pepper, seeds and membranes removed, finely chopped (about 3/4 cup)
2 medium shallots, peeled and minced
3 tablespoons minced Italian parsley
INSTRUCTIONS
Heat oven to 375°F. Halve potatoes lengthwise and place, cut side up, directly on the oven rack. Roast until entire cut surface of potatoes has a golden-brown crust and the tip of a paring knife easily pierces the undersides, about 45 minutes. Let potatoes cool until they are easy to handle, then cut into large dice (you should have about 8 cups).
Melt butter with oil in a large, heavy frying pan over medium-high heat. When mixture foams, add bell pepper and shallots. Cook until vegetables are softened and edges are beginning to color, about 3 minutes.
Add potatoes, tossing to coat, and cook until heated through, about 6 to 8 minutes. Turn them only once or twice so that they have a chance to get crisp. Liberally season with salt and pepper, and toss with parsley.
Vegan Mocha Chip Muffins
Mocha Chip Muffins
TIME/SERVINGS
Makes: 12 muffins
I use powdered instant coffee because I think its coffee flavor remains truer than that of fresh-brewed coffee. If you don’t have any instant coffee, just use an extra tablespoon of cocoa powder and have a chocolate–chocolate chip muffin.
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips
INSTRUCTIONS
Preheat oven to 375°F. Lightly grease a 12-muffin tin.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder.
In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla.
Pour the wet ingredients into the dry and mix until the dry ingredients are moistened. Fold in the chocolate chips. Fill the muffin cups 3/4 full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
TIME/SERVINGS
Makes: 12 muffins
I use powdered instant coffee because I think its coffee flavor remains truer than that of fresh-brewed coffee. If you don’t have any instant coffee, just use an extra tablespoon of cocoa powder and have a chocolate–chocolate chip muffin.
INGREDIENTS
1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup cocoa powder
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons instant coffee powder
1 cup soy milk
1/2 cup canola oil
3 tablespoons soy yogurt
1 teaspoon vanilla extract
1/2 cup chocolate chips
INSTRUCTIONS
Preheat oven to 375°F. Lightly grease a 12-muffin tin.
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. Mix in the instant coffee powder.
In a separate bowl, whisk together the soy milk, oil, yogurt, and vanilla.
Pour the wet ingredients into the dry and mix until the dry ingredients are moistened. Fold in the chocolate chips. Fill the muffin cups 3/4 full. Bake 18 to 20 minutes, or until a toothpick or knife inserted into the center of one comes out clean.
Vegan Fluffy Buttercream Frosting
INGREDIENTS
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, we use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Variation:Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.
Vegan Cupcakes
I have heard more and more about these and everyone has had rave reviews. Can't hurt to try now can it?
INGREDIENTS
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Vegan Fluffy Buttercream Frosting
INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.
INGREDIENTS
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Vegan Fluffy Buttercream Frosting
INSTRUCTIONS
Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed.
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