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I’ve fallen in love with baked doughnuts. These were really good; so were these. And we just loved these. Time to add another donut recipe to the mix. I don’t know if it was the chocolate cake or the icing – these donuts were truly better than anything I’ve ever picked up from a bakery. And a ton healthier, too. It was interesting to add a little nutmeg to the chocolate, as the recipe called for – it gave the chocolate a decided different taste, but totally awesome, just the same.

Baked chocolate cake donuts (from HandleTheHeat blog, via Lara Feroni; nondairy adaptations by me)

1 cup AP flour

2 tablespoons cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

2/3 cup sugar

1/2 teaspoon freshly ground nutmeg

1/2 teaspoon fine grain salt

2 tablespoons margarine

1/2 cup soy yogurt, thinned slightly with a tablespoon soy milk

1 teaspoon vanilla extract

1 large egg

chocolate glaze (see below)

Lightly grease a donut tin and preheat the oven to 350 degrees F.

Sift the flour, cocoa powder, baking powder, and baking soda, and then whisk in the sugar, nutmeg, and salt. Add the margarine, and using your fingers, rub it into the dry ingredients until it becomes coarse crumbs.

In a separate bowl, whisk together the yogurt, vanilla, and egg. Add to the flour mixture and stir until just combined. Do not overmix, or your donuts may be a bit rubbery.

Fill a ziploc bag with the batter, cut an opening in one corner, and pipe the batter into each cup 1/2 to 3/4 full. It’s important not to overfill, or as the donuts rise, you’ll lose the hole.

Bake for 8 – 10 minutes, until the donuts spring back when touched. Let cool slightly on a wire rack before glazing.

Chocolate glaze:

4 tablespoons margarine

4 tablespoons almond milk, warmed

1/2 tablespoon light corn syrup

1 teaspoon vanilla extract

2 ounces bittersweet chocolate, chopped

1 cup confectioners’ sugar, sifted

Combine margarine, almond milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until margarine is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the donuts immediately. Allow glaze to set for 30 minutes before serving. Makes 6 donuts.

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Think of your favorite coffee cake – I’m thinking moist, cinnamon-y, nutty. Now think of adding pumpkin to the flavors. There you have it – this delicious recipe. Mine did not come out as moist as a bread pudding, but it was a total win-win yummy dessert.

Pumpkin apple bread pudding (slightly adapted from Smokin’ Chestnut blog)

2 cups white whole wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

pinch of nutmeg

1/3 cup applesauce

3 tablespoons honey

1/3 cup margarine, melted and slightly cooled

1 teaspoon vanilla extract

2 large eggs, beaten

2 – 3 tablespoons soymilk or almond milk

1 cup pumpkin puree

1 apple grated, roughly 1 cup

1/4 cup raisins

1/2 cup chopped apple

3/4 cup coarsely chopped pecans or walnuts

cinnamon and raw sugar for sprinkling

Preheat oven to 350 degrees F and grease a 9″ loaf pan

In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In another bowl, combine applesauce, honey, melted margarine, vanilla extract, eggs, soymilk, and pumpkin puree. Mix the dry ingredients with the wet ingredients, and then add grated apple, raisins, chopped apple, and half the chopped nuts. Fold together until mixed well.

Pour batter into pan and top with cinnamon/raw sugar mixture and the rest of the chopped nuts. Bake for roughly an hour or until toothpick comes out (relatively) clean. Cool on wire rack for 15 minutes and enjoy. 8 servings.

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Closet Cooking always has such innovative and delicious offerings. When Kevin posted his blueberry maple pecan cinnamon buns, I went straight to the kitchen and made an inspired nondairy adaptation of them. Well, now he’s gone and done it again – this time with these awesome-looking cinnamon buns. Well, I just couldn’t resist – here is my nondairy version, and well worth the effort. Simply the best. I used pecans instead of the candied ginger, by the way.

Pumpkin pie cinnamon buns with nondairy caramel cream cheese frosting

1 batch pumpkin sweet yeast dough (see below)

1/2 cup margarine, melted (then brought to room temperature)

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1/4 cup dried cranberries

1/4 cup chopped pecans

1 batch caramel cream cheese frosting (see below)

Punch down the dough and knead for 30 seconds. Cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24 x 12″ rectangle. Spread the margarine over the dough, leaving 1″ on each side free. Mix the sugar and spices and sprinkle it onto the dough, followed by the cranberries and pecans.

Roll the dough into a log; pinch to seal and cut it into 12 even slices. Arrange the buns in a greased baking pan; cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes. Bake in a 375 degree F preheated oven until golden brown, about 15 – 20 minutes. Top the buns with the frosting.

Pumpkin sweet yeast dough

1/4 cup water, warm

1 tablespoon active dry yeast

1 teaspoon sugar

1/4 cup brown sugar

2 eggs, room temperature

1/4 cup margarine, melted and cooled

1/4 cup soy sour cream

1 cup pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon cloves

1 teaspoon salt

2 cups flour and 1 1/2 cups whole wheat flour

Mix the water, yeast, and sugar into a large bowl and let it sit until foamy, about 10 minutes. Add the sugar, eggs, margarine, sour cream, pumpkin puree, spices, salt, and 2 cups of the mixed flour, and mix for 2 minutes at medium or 200 strokes by hand.

Stir in enough of the remaining mixed flour to make a soft dough. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes (the dough should feel soft and buttery not sticky). Place the dough in a greased bowl, cover with a damp towl and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

Caramel cream cheese frosting

1/4 cup caramel sauce (see below)

1/4 cup soy cream cheese

Mix the caramel sauce and cream cheese until smooth.

Caramel sauce

1 cup sugar

1 tablespoon corn syrup

1/4 cup water

1/2 cup nondairy creamer, heated

2 tablespoons margarine, melted and brought to room temperature

1 teaspoon vanilla extract

Heat the sugar, syrup, and water in a saucepan while stirring. When it boils, stop stirring and let it turn a medium amber color. Remove from heat and slowly pour in the creamer. Stir the mixture until it is smooth, with a wooden spoon. Stir in the margarine. Allow the sauce to cool for a few minutes and stir in the vanilla extract.

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Just recently, I discovered the wonders of baked donuts. And then I found this recipe. So naturally, I had to try it. I’m still trying to decide which ones we liked better. But the verdict is definitely that each recipe is a winner. These go great with tea/coffee, and are a lovely apple butter brown on the inside, too. A great autumn treat.

Baked apple cider donuts (adapted to be nondairy, from The City Sisters)

approximately 3 tablespoons sugar for preparing the pan

2 cups AP flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 large egg, lightly beaten

2/3 cup packed light brown sugar

1/2 cup apple butter

1/3 cup pure maple syrup

1/3 cup apple cider

1/3 cup plain soy yogurt

3 tablespoons canola oil

Preheat oven to 400 degrees F. Spray donut pan with cooking spray; sprinkle with sugar, shaking out excess.

In a mixing bowl, combine together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, combine together the egg, brown sugar, apple butter, maple syrup, cider, yogurt, and oil. Add dry ingredients to wet and stir until combined. Fill each cavity of the donut pan half-way. Bake for 10 minutes, or until the tops spring back when touched lightly. Let donuts cool for five minutes before turning them onto a rack. Clean the donut pan and re-coat with oil and sugar for a second batch.

If you want to coat the donuts, fill a low bowl with equal amounts of cinnamon and sugar. Dredge each donut in mixture and place back on the rack to fully cool. Makes 1 dozen.

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Well, well. It seems that SOMEONE IS RIPPING OFF MY BLOG POSTS AND PHOTOS. Yes, that means you, HealthyFoodBlog.net. The following posts, 5 of them to count, that show up on HealthyFoodBlog are directly stolen, words and photos, from my blog, Got No Milk, http://gotnomilk.wordpress.com: Moroccan onion rings, Kefta tagine mkawra, Wild mushroom and tofu ricotta ravioli, Sausage and spinach crustless quiche, and Onion marmalade.

Healthyfoodblog.net – you are stealing my property and copying my work. You are not authorized to do this. You neither asked for nor received permission to use my posts and photos in the manner that you have. Furthermore, you have taken credit for my work and caused confusion as to whom the original author of the work is. You have willfully infringed on my rights and could be held liable for statutory damages as high as $100,000. Copyright infringement is a direct violation of the Digital Millennium Copyright Act and International Copyright Law.

I demand that you immediately cease the use and distribution of the work, and all copies of it, that you remove any further works you may have stolen, and that you stop infringing my rights in the future. Furthermore, I demand that you post an apology on the site, clarifying who the real author is and that you inform others that might have been misled by your misuse of the work’s origins.

If I have not received compliance from you within 72 hours, I will consider taking full legal remedies available to rectify this situation, including contacting my lawyers and your site’s administrators. Sincerely, kitchenetta.

——————————————————————

As soon as I saw these blueberry maple pecan cinnamon buns, I went totally gaga. I knew I could turn these into nondairy delights. What I didn’t realize was that these are fairly lowfat for cinnamon buns. I knew they were gonna taste really good, but was totally blown away by how GREAT they truly were.

Blueberry maple pecan cinnamon buns (with my nondairy modifications)

1 recipe basic sweet yeast dough (see below)

1/2 cup sugar, brown

2 teaspoons cinnamon

1 cup blueberries

1/2 cup pecans, toasted and chopped

1 batch maple cream cheese glaze (see below)

Punch down the dough, and knead for 30 seconds. Cover the dough and let it rest for 10 minutes. Roll out the dough on a floured surface into a 24″ x 12″ rectangle. Mix the brown sugar and the cinnamon and sprinkle it onto the dough followed by the blueberries and pecans. Roll the dough (lengthwise) into a log and pinch the edges; cut into 12 even slices.

Arrange the buns in a greased pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes. Bake in a 375 degree F. preheated oven until lightly golden brown, about 15 – 20 minutes. Top the buns with the glaze.

Basic sweet yeast dough:

1/4 cup warm water

1 tablespoon active dry yeast

1 teaspoon sugar

1/3 cup sugar

2 eggs, room temperature

1/3 cup margarine, melted

1/2 cup soy sour cream, room temperature (I used Tofutti brand)

1 teaspoon vanilla extract

1 teaspoon salt

3 1/4 cups flour

Mix the water, yeast, and the 1 teaspoon sugar into a large bowl and let it sit until foamy, about 10 minutes.

Add the 1/3 cup sugar, eggs, margarine, sour cream, vanilla, salt, and 2 cups flour and mix for 2 minutes (about 200 strokes by hand). Stir in enough of the remaining flour to make a soft dough. Turn out the dough onto a lightly floured surface and knead dough until smooth, about 5 minutes. (dough should feel soft, not sticky).

Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let the dough rise until it has doubled in size, about 1 hour and 30  minutes.

Maple cream cheese glaze:

4 ounces soy cream cheese (I used Tofutti brand)

1/4 cup maple syrup

Beat the maple syrup into the cream cheese until it reaches the desired consistency.


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This cake follows a similar treatment as chocolate pudding cake – you spread batter into your pan and then pour hot water over the top and bake. Only the liquid this time is not water, but coffee. But viva la difference – the gooey pudding that evolves on the bottom of this cake is a little piece of heaven on earth. A little soy whipped cream on top didn’t hurt, either.

Mocha chocolate cake (from Tasty Kitchen) – adapted to be nondairy

3/4 cup granulated sugar

1 cup sifted all-purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1 square unsweetened chocolate

2 tablespoons margarine

1/2 cup almond milk

1 teaspoon vanilla extract

1/2 cup brown sugar

1/2 cup granulated sugar (additional)

4 tablespoons powdered cocoa (not drink mix)

1 cup cold strong coffee

Sift together 3/4 cup sugar, flour, baking powder, and salt. Set aside.

Melt square of unsweetened chocolate and margarine in microwave. Add to dry ingredients alternately with the almond milk and vanilla. Blend. Pour into a greased 8×8 pan.

Combine brown sugar, the 1/2 cup additional granulated sugar and cocoa powder. Sprinkle over the cake batter. Pour the one cup cold coffee on top. It will look terrible. Bake at 350 degrees F for 40 minutes.

Serve warm with soy whipped cream or soy ice cream. Serves 8.

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These are not too sweet, low on fat, a slight crunch on the outside, moist on the inside. Reminds me of a 60′s muffin ~ we loved them.

Blueberry cornbread muffins (adapted from the Family Health Cookbook)

vegetable oil spray

1 1/2 cups unbleached white flour

2/3 cup yellow cornmeal

1 tablespoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup fresh blueberries

1 egg

4 tablespoons vegetable oil

1/2 cup honey

1/2 cup almond milk

1 teaspoon sugar

Preheat oven to 400 degrees F. Lightly coat 12 muffin cups with vegetable oil spray.

In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and cinnamon. Add the blueberries and toss to coat with the flour mixture. In a small bowl, whisk the egg with the oil until smooth. whisk in the honey and almond milk.

Add the milk mixture to the flour mixture and stir gently just until blended, trying not to break the blueberries. Spoon into the prepared muffin tins and sprinkle the tops with the sugar.

Bake until the muffins are golden and well risen, and a tester inserted in the center comes out clean, 18-22 minutes. Serve warm, or cool the muffins on a rack and serve at room temperature. Makes a dozen.

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I love staying at country inns. This recipe had bed and breakfast written all over it. Nice website, too. Yummy cake.

Toffee Apple Upside Down Cake (modified to be nondairy)

generous 1/3 cup light brown sugar

4 tablespoons margarine

1 apple, unpeeled, cored, thinly sliced

8 tablespoons stick margarine, at room temperature

3/4 cup light brown sugar

2 large eggs, lightly beaten

1 3/4 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

2 apples, partially peeled and coarsely grated

3/4 cup walnuts, chopped and lightly toasted

Preheat oven to 350 degrees F. Thoroughly grease a 9″ baking dish or pan.

To create topping, which goes into the baking dish first, mix brown sugar and margarine in a small saucepan and warm over medium-low heat; stir constantly until sugar is dissolved and margarine is melted. Remove from heat and pour mixture into the bottom of the greased baking pan. Arrange apple slices over the toffee mixture, in whatever pattern is pleasing to you.

In a large mixing bowl, using electric mixer, beat the margarine and brown sugar at low to medium speed until mixture is smooth and blended. Gradually blend in eggs and beat until pale and fluffy.

In another medium bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Add dry ingredients to wet mixture, stirring gently by hand until batter is combined. Stir in grated apples and toasted walnuts until incorporated. Pour batter over toffee apple topping already in the baking dish. Place baking dish into the oven and bake for 30 – 40 minutes. Cake is done when it no longer jiggles, is firm, and top (which will become the bottom) turns golden brown. A toothpick inserted in center should also come out clean.

When cake is done, allow to cool in baking dish for approximately 10 minutes. Run a knife around the edge of baking dish to loosen sides of cake. Place serving plate over the top of the baking dish; carefully invert until serving plate is on bottom and baking dish is resting on top. Gently lift, jiggling if necessary, to loosen cake and leave it intact on the serving plate. Serves 6 – 8.

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The Mayo Clinic has some very healthy and delicious recipes worth checking out. This cake kept getting better each day, although it only lasted 3 days between the two of us (I’m embarassed to say!) Back to the diet this week.

Date-walnut cake with warm honey sauce (slightly modified from this recipe to keep it non-dairy)

3/4 cup old fashioned rolled oats

1 cup boiling water

1/4 cup firmly packed light brown sugar

1/4 cup dark honey

1/4 cup canola oil

2 eggs

1 teaspoon vanilla extract

3/4 cup flour

1/2 cup whole wheat cake flour (I used regular whole wheat flour)

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1/3 cup plain soy yogurt

1/4 cup chopped dried dates

1 1/2 tablespoons chopped walnuts

for the sauce:

1/2 cup nondairy creamer

1/4 teaspoon ground nutmeg

1/4 cup dark honey

Preheat oven to 350 degrees F. Lightly coat a 9″ round cake pan with cooking spray.

In a large bowl, combine the oats and boiling water. Stir to mix. Let stand until the water is absorbed, about 20 minutes. Stir in the brown sugar, honey and canola oil. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

In a small bowl, combine the flours, cinnamon, baking soda, nutmeg and salt. Whisk to blend. Add the flour mixture to the oat mixture, alternating with the soy yogurt, beginning and ending with the flour mixture. Gently fold in the dates and walnuts.

Pour the batter into the prepared pan and bake until the cake springs back when touched lightly in the center, 25 – 30 minutes. Place the pan on a wire rack to cool slightly. Transfer the cake to a serving plate.

To make the sauce: in a small saucepan over medium-low heat, combine the creamer and nutmeg and bring to a simmer. Whisk in the honey, raise the heat to medium and bring to a boil, stirring constantly. Continue cooking and stirring until the mixture thickens slightly, about 3 minutes.

Cut the cake into 8 wedges and serve warm or at room temperature. Drizzle with the warm honey sauce.

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Sesame seed cake

A very delightful cake, light and nutty tasting. I’ve seen this dessert in many places on the internet. The original is by Alice Medrich from Pure Dessert. Mofidications for a dairy-free dessert were easy, and I did not use black sesame seed – I kept mine au naturel.

Sesame seed cake

1 1/2 cups flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

2 1/2 teaspoons toasted sesame oil

1 teaspoon vanilla extract

8 tablespoons margarine, softened

1 cup sugar

1/2 cup plain soy yogurt

1/4 cup natural sesame seeds

Preheat oven to 350 degrees F. Spray side of an 8″ round cake pan with nonstick spray and line bottom with parchment paper.

Mix together the flour, baking soda, baking powder, and salt thoroughly in a medium bowl and sift three times. Set aside.

In a small bowl, whisk eggs together briefly with the sesame oil and vanilla. Set aside.

In the bowl of a stand mixer, beat the margarine at medium speed for a few seconds until creamy. Add the sugar and beat at medium speed until light and fluffy, 2 – 3 minutes. Beat in a little of the egg mixture at a time, taking about 2 minutes to add it all. Stop the mixer, add one third of the flour mixture, and beat on low speed only until no flour is visible. Stop mixer and add half of the yogurt, then beat only until the liquid is absorbed. Repeat with half the remaining flour, then all the remaining yogurt, and finally the remaining flour with the sesame seeds, scraping the bowl as necessary and beating only enough to incorporate the ingredients each time.

Scrape the batter into the prepared pan. Bake until a tooghpick inserted in the center of the cake comes out clean, 35 – 40 minutes. Cool in the pan on a rack for 10 minutes, and then slide a thin knife orspatula down the sides of the cake to detach it from the pan. Invert the cake onto a rack and remove the pan and parchment liner. Turn the cake right side up and let cool completely on the rack.

Cake will keep in an airtight container at room temp for at least 4 days. Or freezes well, well wrapped. Makes 8 servings.

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