Recipes

Funfetti Cake Batter Fudge

1 14 ounce can sweetened condensed milk

3.5 cups white chocolate chips

3 tsp Vanilla Extract

1/2 tsp Almond Extract

Rainbow Sprinkles

Pour milk and white chocolate into a microwave-safe bowl. Heat for 2-3 minutes, or until white chocolate is almost completely melted. DO NOT OVERHEAT. Stir until completely blended, melted, and smooth.

Immediately add vanilla and almond and combine thoroughly. Add a handful or so of rainbow sprinkles and fold in quickly, because they will melt (and if they are stirred for too long they’ll turn the fudge an ugly muddy color).

Transfer to an aluminum-foil lined 8×8 inch baking pan for very thick fudge, or a 11X7 pan (recommended). Let set at room temperature or in the refrigerator.

Once set,  cut into cubes (and peel off the foil!). Store leftovers in an airtight container in a cool place.

yummyvegan:

Peanut Butter Chocolate Pillows
makes 2 dozen cookies

Chocolate dough:

• 1/2 cup canola oil
• 1 cup sugar
• 1/4 cup pure maple syrup
• 3 tablespoons non-dairy milk
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened dutch processed cocoa powder
• 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Filling:

• 3/4 cup natural salted peanut butter, crunchy or creamy style
• 2/3 cup confectioner’s sugar
• 2 to 3 tablespoons soy creamer or non-dairy milk
• 1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet, knead in a little extra powdered sugar.

Preheat oven to 350°F. Line baking sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired, warm cookies in a microwave for 10 to 12 seconds before serving.

(via jinxiboo)

(via fuckingbreathe)

carogetsfit:

seedsnsmiles:

Snickerdoodle Blondies. (Vegan, 72 calories a piece!)

-1 can chickpeas (240g drained), 3 tbsp peanut butter, 1 tbsp apple sauce, 1/2 cup brown sugar, 2 tsp vanilla, 2 tsp cinnamon, 3/4 tsp baking powder, 1/4 tsp baking soda, 1/6 cup oatbran or flour.

• Put everything in to a food processor and blend until combined, producing a thick, fudgey consistency. Pour in to a tinfoil lined 8x8 tin and bake for 30-35 minutes at 175C/350F.
• Allow to cool for at least ten minutes before removing from the pan, as they firm up a little when cooling. They will still be relatively gooey when you take them out of the oven. Cut in to 16, enjoy!

These are surprisingly delicious. It just tastes like fudgey peanut-buttery cinnamon goodness. 6 people have tried them, and no one guessed there was chickpeas in there! :)

[Edit: Don’t reduce the sugar content. I made one with 3/4 cup, one with 1/2 cup, one with 1/4 cup and 1/4 cup was too savoury.]

Need to make these ASAP!

(via 365days40lbs)

gastrogirl:

oreo rice krispie treats.

(via cuylovely)

Chocolate Chip Cookie Dough Peanut Butter Cups

makes 24 cups

2 1/2 cups milk chocolate chips

1/2 cup unsalted butter

1/3 cup packed brown sugar

1 teaspoon vanilla extract

1/4 cup creamy peanut butter

3/4 cup powdered sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 cup mini chocolate chips

In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.

Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden.

Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.

Note: I’m sure if you temper your chocolate and let it sit at room temperature these will harden without the freezer, but this is what works for me best.

Brown Sugar Cupcakes

makes 12 cupcakes

1 cup loosely packed brown sugar

1 large egg

1 tablespoon vanilla extract

3/4 cup milk

1/2 cup unsalted butter, melted and cooled

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

Preheat oven to 350 degrees F. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.

In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.

Peanut Butter Brown Sugar Frosting

6 ounces cold cream cheese

1/2 cup creamy peanut butter

1 cup loosely packed brown sugar

1 cup powdered sugar

2 teaspoons vanilla extract

raw turbinado sugar for topping, if desired

Add cream cheese to the bowl of an electric mixer. Beat until smooth, then add peanut butter and vanilla extract, mixing until combined. Add in brown and powdered sugars gradually, with the mixture on low speed. Once everything has been added, turn to medium-high speed and mix for 4-5 minutes, occasionally scraping down the sides. If you’d like the frosting a bit sturdier, add additional powdered sugar 1/4 cup at a time, mixing like before. Frost cupcakes!

BBQ Cheddar Chickpea Burgers

makes 4 burgers

1/4 cup chopped red onion

1/2 teaspoon olive oil + 1/2 tablespoon

1/2 cup broccoli

1 medium-sized peeled carrot, chopped

1 (15 ounce) can chickpeas, drained and rinsed

1/2 cup freshly grated cheddar cheese + more for topping

2 tablespoons barbeque sauce + more for topping

1 teaspoon honey

2 1/2-3 tablespoons whole wheat pastry flour

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon smoked paprika

1/8 teaspoon onion powder

Heat a small skillet over low heat and add 1/2 teaspoon olive oil. Throw in onions with a pinch of salt, stir to coat, then let cook and caramelize for 5-6 minutes. This should happen fairly quickly since they are chopped small. Remove from heat and set aside.

In the bowl of your food processor, add broccoli and carrot, pulsing until chopped very finely. Add chickpeas, sauce, honey, flour, cheese, onions, salt, pepper, paprika and onion powder. Process and pulse until completely combined but not pureed. Carefully remove from processor bowl and form into 4 burgers. If you feel that your burgers and somewhat delicate, refrigerate for about 30 minutes.

Heat a large skillet over medium heat and add remaining olive oil. Once hot, add burgers to the skillet and cook on each side until golden brown and crispy on the outsides, about 3-4 minutes. Be gentle when flipping and removing burgers so they don’t crack or fall apart. Serve on toasted buns with additional cheddar, red onion and sauce.

Cocoa Buttermilk Breakfast Biscuits with Brown Sugar Cinnamon Butter

makes 12-15 biscuits

2 1/2 cups all purpose flour

1/2 cup unsweetened cocoa powder

1/2 cup brown sugar + 2 tablespoons

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1 1/2 sticks (3/4 cup) cold butter, cut into pieces

1 1/4 cup buttermilk

2 teaspoons vanilla extract

Preheat oven to 425 degrees F.

In a large bowl, combine flour, cocoa, sugar, salt, baking powder and soda, and whisk until combined. Using a fork, pastry blender or your hands, add butter pieces to the flour and mix until coarse little crumbles remain. Add buttermilk and vanilla, stirring with a spoon until just combined, not overmixing. Use your hands if needed to bring the dough together.

Use  1/4 cup measure to drop batter onto a nonstick baking sheet, or press dough on a sheet of parchment paper or cutting board, then using a biscuit cutter to shape the dough into rounds. Bake for 12-15 minutes, or until biscuits are set and slightly golden on the edges. Serve immediately.

Brown Sugar Cinnamon Butter

1/2 cup unsalted butter, softened

3 tablespoons brown sugar

1/2 teaspoon cinnamon

pinch of salt

Add all ingredients in a bowl and mash until combined!

Cheesy Spinach and Artichoke Pizza

makes one pizza

one pizza crust recipe

2 teaspoons olive oil

1 shallot, diced

2 garlic cloves, minced or pressed

1 (6 ounce) bag of fresh spinach

1 (14 ounce) can of artichoke hearts (5-7 count)

2/3 cup ricotta cheese

8 ounces freshly grated mozzarella cheese

4 ounces freshly grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 375 degrees F.

Drain artichokes and press with a paper towel to reduce some of the moisture. Roughly chop, pressing with a towel again, then place in a bowl. Add ricotta cheese.

Heat a large skillet over medium low heat and add 1 teaspoon olive oil. Add in shallots with a pinch of salt and cook until soft and translucent, about 5 minutes. Add in garlic and spinach, tossing to coat and cooking until spinach is wilted. Transfer spinach mixture to the bowl with artichokes and ricotta, then add salt, pepper, 1/4 cup parmesan and 1/2 cup mozzarella cheese. Stir to combine.

Drizzle pizza dough with 1 teaspoon olive oil and brush to coat. Sprinkle a bit of mozzarella cheese over top of the dough, then spread spinach ricotta mixture evenly over top. Cover with remaining parmesan and mozzarella cheeses. Bake for 25-30 minutes, or until cheese is golden and bubbly.

thebostonhomo:

woooooooow.

(via cuylovely)