♥ JAS_YAN ♥

Love the make up :D

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vegheadrecipes:

Cacao Cinnamon Pecan Whoopie Pies

Ingredients
Cookies:

• 2 C Oat Flour
• 2/3 C Cacao Powder
• 1/4 C Coconut Butter
• 1/3 C Agave
• 1/3 C Maple Syrup (not raw but used frequently in raw desserts)

Place all ingredients in food processor. Process until very well combined. If needed, you can add 1 T of water. Flatten out to a disk shape on non-stick dehydrator sheet. Cover top with wax paper or parchment and roll out to 1/4″ thick. You can pat these into shape also but the dough is really sticky. Cut with a ring cutter. Peel away extra dough leaving circles on tray. Repeat until you have used up the dough.

Place in dehydrator at 116 for 4 hours. Peel off of non-stick sheet and dehydrate 2-4 more hours. These should be dry but not brittle. A little softness should remain.

Filling:

• 2 C Soaked Pecans, Drained (these should be wet for this recipe)
• 1/4 C Agave
• 1/3 C Coconut Butter, softened
• 1 t cinnamon

Mix in food processor until very well combined. Use for filling between two cookies.

(snagged from rawmazing)

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polkadotte:

Chocolate Pudding Cake – makes 2 cake rounds

• 1 and 1/2 cup chocolate soy milk
• 1/2 cup vegetable oil
• 2/3 cup Provamel chocolate soy pudding
• 2 tsp apple cider vinegar
• 1 and 1/2 cup white sugar
• 2 cups AP flour
• 2/3 cup cocoa powder
• 1 and 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt

- Pre-heat the oven to 350F and lightly spray with cooking oil 2 round cake pans - Sift together the flour, cocoa, salt, baking powder and baking soda - Combine the soy milk, vinegar, oil, pudding and sugar into a large bowl and beat together till the sugar is mostly dissolved - Pour the soy milk mixture into the flour mixture and combine completely - Pour half of the mixture into each baking pan and bake for 24 – 25 minutes. Check with a knife or toothpick into the center of each cake to make sure they are completely done. Set aside to cool for 15 minutes before removing from their pans and placing on cooling racks

Midnight Ganache Topping

• 500 grams of high quality dark chocolate
• 3/4 cups chocolate soy milk
• 4 Tbsp maple syrup
• 2 Tbsp agave nectar

- Bring the soy milk to a gentle boil in a saucepan, then add the chocolate and maple syrup and agave nectar. Stir continually and once the chocolate has melted completely remove from heat and allow to come to room temperature

Assembling your Cake

- Spread 1/3 of the ganache topping onto one layer of cake, place the other layer on top of that and pour the rest of the ganach on top of it. I let the ganache dribble down the sides and don’t worry about it looking too perfect.

(via Midnight Ganache Chocolate Pudding Cake « The Voracious Vegan)

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Mayan Chocolate Cupcakes (with recipe) (via sugar-bliss gnome)

Any kind of cinnamon and ancho powders are acceptable, but in the spirit of keeping with the Mayan theme of the recipe, Mexican-originated types are preferrable. If you can’t find Vosges chocolates, any bar with cinnamon and chiles added to it will do. Choxie is another good brand to use for this recipe and can be readily found at Target. In a pinch you could use a normal chocolate bar but the spices and high cacao content of these bars help to add a huge depth of flavor to the cupcakes.

* Silicone cupcake tins are preferrable for this recipe… the batter tends to stick to papers when baked in them. Cupcakes can be placed in papers after baking and decorated as usual.

** If using patterned cupcake papers, bake the cupcakes in plain papers beforehand or double up on papers… the batter will bleed through the colors and dim them.

2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 teaspoons ancho chile powder
2 cups sugar
2 eggs
1/2 cup heavy cream
1/2 teaspoon white vinegar
1 teaspoon vanilla extract
1/2 cup canola or veggie oil
1 cup water, divided
2 tablespoons coffee granules
1 stick butter
1 Vosges Red Fire chocolate bar
3 tablespoons unsweetened cocoa powder
1/3 cup cinnamon chips
1/3 cup semisweet chocolate chips

Dissolve or brew coffee granules in 1/2 cup of the water and let cool.

Chop chocolate bar into small pieces and heat with butter over double boiler or in microwave at 30-second-intervals just until melted and combined. Once melted, stir in cocoa powder, whisking out any lumps. Let cool.

Sift together flour, baking soda, cinnamon, and ancho powder in large bowl. In medium bowl, lightly whisk together sugar, eggs, heavy cream, vinegar, vanilla, oil, and remaining 1/2 cup water. Add wet mixture into dry mixture, and stir in melted chocolate mixture, just until combined. Fold in cinnamon chips and chocolate chips.

Fill cupcake or muffin tins no more than 2/3 of the way with batter. Bake at 350 degrees F for about 20 minutes or until toothpick inserted comes out clean. Batter will fall somewhat during baking, leaving a small concave area in the top of cupcakes for frosting or topping. Let cool completely before decorating.

Mayan Chocolate Frosting:

1 pint heavy cream
1/2 teaspoon cinnamon
1/4 teaspoon ancho chile powder
1/2 cup semisweet chocolate, melted and cooled
3 tablespoons sugar

Combine all ingredients and beat by hand or with a hand mixer on medium speed until light and fluffy and frosting will hold its shape once piped.

Keep frosted cupcakes in airtight container in refridgerator.

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Moist Vanilla Cake Via Kitchensimplicity 

The cake’s layers were filled Raspberry lime curd, and blackberry lime curd. The frosting was a whipped cream frosting with lime flavoring. Don’t have the recipes for that, cause I didn’t really look for them, they sounded unappealing to me at the time. I made the Vanilla cake just to try a new white cake, and I like it. So, use the cake recipe and fill as desired : )

Ingredients

2 cups sugar
1/2 cup butter
2 egg yolks, room temp.
2 cups flour
1 tsp. baking soda
1 cup buttermilk, room temp.
3 tsp. vanilla
6 egg whites, room temp.

Directions

1. Grease two round 8 or 9 inch pans.

2. Cream butter and sugar (it will be crumbly). Add egg yolks, one at a time and mix well.

3. Combine flour and baking soda in a separate bowl. Add alternately with buttermilk to butter/sugar mixture, in three additions, starting and ending with flour.

4. Mix in vanilla.

5. In a separate bowl whip egg whites until stiff peaks form. Fold 1/3 egg whites into batter to loosen. Fold in remaining egg whites gently until no white streaks remain.

6. Poor into prepared pans and bake at 350ºF for 25-30 min or until toothpick inserted in the centre comes out clean.

7. Cool 10 min. before removing to a cooling wrack.

* When I make layered cakes I cut out circles of parchment or waxed paper to fit the bottom of the pan, then I grease the pan before I put them in and again once they are in place. Poor the batter on top and bake. To remove, loosen the edges of the cake with a knife and flip onto cooling wrack. Peel off waxed paper immediately. Allow to cool completely before layering or decorating.

 ^ Useful hint if you are having trouble with your cake falling apart while trying to remove it.

 

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Raspberry White Chocolate Mousse Via Stacey 

Ingredients

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring

 Directions

1. Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.

2. In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.

3. In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.

4. Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.

 

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Naturally Dyed Red Velvet Cake

Artificially food colorings need not enter, this uses Beet Powder for the coloring agent. It is a modified recipe, because beet powder would lose its pigment if baking soda/powder were used. This uses air worked into egg whites for the proper texture. 

Ingredients

6 eggs, separated
1 cup granulated sugar, divided in half
1 tsp vanilla
1/3 cup buttermilk
1 tsp cream of tartar
3/4 cup cake flour (cake flour is not the same as all purpose)
1/3 cup beet powder
1 Tbsp cocoa powder 

Directions

1.  Preheat oven to 350 degrees F (175 degrees C).

2. In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow.

3. Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size.

4. Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar.

5. Continue whisking until soft peaks begin to form, then gradually add remaining 1/2 cup granulated sugar and beat until peaks are stiff and glossy.

6. In a third bowl, sift together cocoa powder, cake flour and beet powder.

7. Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined.

8. Divide cake batter into two 9” round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes.

9. Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired.

Cream Cheese Frosting

Ingredients

1 Cup Butter (2 sticks) softened
8 Oz. Cream Cheese,  softened
1 Teaspoon Vanilla Extract
1 Cup Powdered Sugar

Directions 

Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.

Apple Cranberry “Cheesecake”

Crust:

• 1 C Almonds
• 4 Dates, soaked until soft with pit removed

Topping:

• 3 Apples, peeled and sliced thinly
• 1/4 C Agave
• 1/2 t. Cinnamon
• 1/3 C Dried Cranberries
• 2 T Coconut Butter
• 1/3 C Crust

Filling:

• 2 C Cashews, soaked for at least 2 hours
• 1 t. Lemon juice
• 1/2 C Coconut Butter (softened in dehydrator)
• 1/4 C Agave
• 1 t. Vanilla
• 1 t. Cinnamon
• 1/4 t cloves
• 1/4 t nutmeg

Read Through This Recipe Before Beginning

2 hours before: Combine apples, agave and cinnamon. Place on non-stick dehydrator sheet and dehydrate at 116 for 2 hours, stirring once during dehydration. Make crust: Place almonds in food processor. Process until finely ground. Add dates, process until well mixed. Set aside 1/3 cup of the crust. Press remaining into spring form pan. I used a 6″ for this recipe. You may have extra crust. Place in refrigerator. Make Filling: Combine all ingredients in food processor. Process until smooth. This will take a bit. Pat over crust and return to refrigerator. Finish Topping: Combine dehydrated apples, dried cranberries, coconut butter and 1/3 C crust. Press over top of cheesecake. Return to refrigerator and chill for 2 hours before serving. Slice with sharp knife. Serves 8.

(snagged from rawmazing)

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