Peanut Butter Oreo Blondies

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Peanut Butter Oreo Blondies

  • Servings: Makes about 24 bars
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Ingredients:

  • ⅔ cup soft butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • ¾ cup peanut butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • ⅓ cup cream
  • 16-24 Oreo cookies depending on size of pan
  • 1 bag white chocolate chips (optional)

Directions:

  1. Preheat the oven to 325 degrees. Butter a 9-inch square baking dish for thicker bars, or a 9×13 baking dish for thinner bars.
  2. Cream the butter, brown sugar, white sugar, peanut butter, and vanilla. Add the eggs one at a time, beating until well mixed.
  3. Add the flour and baking powder and mix for less than 1 minute with an electric mixer or stir with a wooden spoon until all flour is incorporated (batter gets tough to work with if you mix it for too long). Add the cream and use electric mixers or wooden spoon to stir until incorporated. Batter should be thick but spreadable.
  4. Spread half the batter in the prepared dish; layer Oreos evenly over the batter; top with remaining half of batter. Bake for 40-50 minutes, depending on the size of your pan (less time for a rectangle, more time for a square) and whether or not you like them to still be a little soft and doughy. I baked mine for 40 minutes or until the edges were browning and the middle was just a little soft.

Adapted from Pinch of Yum

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Vegan Lemon Poppy Seed Cake

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I think I might have tried my first lemon poppy seed muffin from a Magnolia Bakery down in Chicago last year during my summer vacation. I fell in love with the soft/moist texture and the refreshing taste from the lemon in the muffin. From then on, I declared that my favorite dessert pairings was lemon and poppy seeds.

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Obviously, the macarons that I decorated on top of this cake is NOT vegan. I just wanted something to put ontop of the cake to make it presentable and with my luck, I ran out of fresh fruits. So, besides the macarons, this cake is 100% vegan.IMG_1160 IMG_1161 IMG_1166

Vegan Lemon Poppy Seed Cake

  • Servings: Serves about 8
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For Lemon Poppyseed Cake:

  • 2⅔ cup unbleached cake flour (not all-pupose or else it will be very dense)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cups vegan cane sugar or turbinado sugar
  • 1¾ cup almond milk or soymilk mixed with 2 tsp vinegar. Set aside five minutes to curdle.
  • ¼ cup lemon juice
  • ¼ cup poppy seeds
  • Zest of two lemons
  • 1 tsp pure vanilla extract
  • 1 cup (2 sticks) of vegan “butter” like Earth Balance or Crisco Vegetable Oil Shortening, at room temperature

For the Lemon Cream Cheese Frosting:

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3 1/2 cups powdered sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer
  • yellow gel food coloring

Directions:

  1. To make the cake: Cream together the sugar and “butter” in a stand mixer or hand mixer fitted with a wisk, until light and fluffy, about 2-3 minutes. Stop the mixer and scrape down the bottom and sides of bowl a couple of times during the mixing.
  2. Mix the lemon juice, zest, vanilla extract and almond milk.
  3. Sift into a bowl the flour, salt, baking soda, and baking powder.
  4. Add the flour to the butter and sugar mixture in three batches, alternating with the almond milk mixture. Mix for 20 seconds after each addition, then scrape down the sides of the bowl to ensure everything’s integrated.
  5. Add the poppy seeds and mix with a spatula to disperse them evenly through the batter.
  6. Oil and flour five, 6 inch circle pans (or 3 9 pinch pans but bking times will varey). Pour the cake batter into the pans evenly and bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the cake comes out dry. Let the cake stand in the bundt pan on a rack for 10 minutes, then unmold. This cake unmolds easily, but if you need help run a knife lightly and carefully around the edges.
  7. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the lemon zest, vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Divide the frosting in half and add about 6 drops of yellow gel food coloring into one of the divided frosting and set both the white and yellow frosting aside.
  8. To assemble cake: Use a long shape knife (preferably serrated) to carefully trim the tops of the cake to ensure they are level. Flip your cake layers upside down before assembling.
  9. Place one layer on your cake stand and use an offset spatula to spread a layer of frosting over the top of the cake. Repeat with remaining cakes.
  10. Crumb coat cake with some of the icing and then chill for about half an hour.
  11. Using an offset spatula, alternately swirl blobs of plain white icing and the colored yellow icing over the surface of the cake. Top cake with whatever you life such as fresh fruits, sprinkles, or just leave it plain. Chill to allow icing to set.
  12. Remove from the fridge at least 30 mins before serving to allow cake to come back to room temperature. Can be stored in the fridge in an airtight container for several days.

from Who8theCake.wordpress.com

Ice Cream Cone Rainbow Cupcake

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Ice Cream Cone Rainbow Cupcakes

  • Servings: Makes 24 cupcakes
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Ingredients

  • 1 box Betty Crocker SuperMoist Vanilla cake mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 24 flat-bottom ice cream cones
  • Red, yellow, green, and blue food coloring.
  • 1 to 2 containers Betty Crocker™ Rich & Creamy frosting (any flavor)
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  2. Make cake batter as directed on box. Divide batter evenly among four small bowls and color each different bowl with red, blue, yellow, and green food coloring (about 5-6 drops of food coloring). Add teaspoonful of each color into your ice cream cone until it is about 2/3 full. Carefully place your ice cream cone into each of the muffin cup in your muffin pan.
  3. Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.

Vegan Tiramisu “Cheesecake” Bars

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Ever wanted to eat a dessert without feeling guilty afterwards? Well here is the perfect recipe for you to curb those sugary needs. These vegan tiramisu cheesecake bars are absolutely delicious, creamy, and chocolatey. Leaving you feeling satisfied without ruining your plan to a bikini bod this summer.

What’s the secret ingredient for this vegan “cheesecake”?

Tofu.

Yes. I said it.

Tofu.

Who would have thought haha. But no one would ever suspect a thing. Which is a perfect solution to get the kids to eat something nutritious for them. Happy eating~ 🙂

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Vegan Tiramisu Cheesecake Bars

  • Servings: serves about 8
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Ingredients:
For the Brownie:

  • 1 cup oat flour (I grind my own old fashioned Oats)
  • 1/2 cup coconut flour (or cashew flour or light/medium GF flour)
  • 1/4 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 cup + 2 Tbsp non dairy milk (I used soy milk)
  • 1/2 cup maple syrup
  • 2/3 cup 70% Dark Chocolate Theo bar (1.5 oz – 42 gms) or vegan chocolate chips
  • 2 Tbsps flaxmeal
  • 2 tsps vanilla extract
  • 2 tsps instant coffee
  • 1/4 tsp salt
  • 1/4 cup Tbsp oil
  • 1/2 cup ground raw sugar (1/4 cup for less sweeter)
  • 1/2 cup vegan chocolate chips (optional)

For the Cheesecake:

  • 16 oz package firm tofu
  • 1/4 cup coconut flour (or 2 Tbsps cornstarch)
  • 1/4 cup oil
  • 6 Tbsp ground raw sugar
  • 2 tsps vanilla extract
  • 1 tsp lemon juice
  • 1/3 tsp salt

Directions:

  1. For the brownie layer: In a bowl, combine and mix together the oat flour, coconut flour, cocoa power, and baking powder. In a medium heat proof bowl, heat the non dairy milk and maple syrup until hot (in pan or microwave). Whisk in the dark chocolate and flax seed meal until the chocolate melts. Add in the vanilla, instant coffee, salt, oil, and the sugar into the chocolate mixture. Add the wet mixture into dry and mix to combine. Mix in 1/2 cup chocolate chips into the batter. Drop the batter onto prepared parchment lined 8×8 square pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).
  2. For the cheesecake layer: Lightly squeeze the Tofu to remove excess water and add to blender. Blend all the tofu, coconut flour, oil, and sugar together together in the blender. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
  3. If making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter (the batter is quite thick). Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
  4. Bake at preheated 350 degrees F for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden brown. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
  5. Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.

Strawberry Cream Cheese Tart

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Strawberry Cream Cheese Tart

  • Servings: serves about 8
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For the crust:

  • 1 large egg yolk
  • 1 tbsp. heavy cream
  • ½ tsp. vanilla extract
  • 1 ¼ cups all-purpose flour, plus more for dusting the work surface
  • 2/3 cup confectioners’ sugar
  • ¼ tsp. salt
  • 8 tbsp. cold unsalted butter, cut into ½-inch cubes

For the raspberry cream filling:

  • 1/2 cup sugar
  • 2 large egg whites
  • 11 tbsp. unsalted butter, at room temperature
  • 3 tbsp. strained raspberry puree
  • 1/4 tsp. vanilla extract
  • Pink gel icing color (optional)

For the filling:

  • 8 oz. cream cheese, softened
  • ½ cup confectioners’ sugar, sifted
  • ½ tsp. vanilla extract
  • 2 tbsp. milk or cream

For topping:

  • Fresh strawberries, sliced (approximately 12 oz.)

DIRECTIONS

  1. To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
  2. Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
  3. Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
  4. To make the raspberry cream filling, combine the sugar and egg whites in a heatproof bowl set over a pot of simmering water. (I use my mixer bowl here to dirty one less dish.) Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. (The bowl should be cool to the touch.) Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) Blend in the raspberry puree and vanilla until smooth and completely incorporated, scraping down the sides of the bowl as needed. If desired, tint with pink icing gel to achieve your desired shade.
  5. To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell. Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Chill until ready to serve.

Raw Vegan Cookies n’ Cream Cheesecake

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Who knew that a raw vegan cake can be so delicious?! It may look and sound odd at first, BUT, it takes just as delicious as the regular Oreo cheesecake. Maybe even better because it obviously is healthier and contains fewer calories/fats than the regular cheesecake. I recommend keeping the cheesecake in the freezer and serve it very cold and solid because once it comes to room temperature, the raw cheesecake starts to get mushy in texture. Unless you like that sort of thing. Happy Eating~ 🙂IMG_0870 IMG_0872 IMG_0878 IMG_0880

Raw Vegan Cookies n' Cream Cheesecake

  • Servings: makes one 6 inch cheesecake
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Ingredients

For the Crust:

  • 2 tbsp cocoa powder or cacao powder
  • 1/2 cup raw cashews (or almonds, walnuts, pecans, or macadamia nuts)
  • 1/2 cup shredded unsweetened coconut (See nutrition link below, for substitutions)
  • 1/8 tsp salt
  • 1/2 cup pitted dates (8 small dates)

For the Filling:

  • 1 cup raw cashews or macadamia nuts (120g)
  • 1/8 tsp salt
  • 1/2 tsp pure vanilla extract
  • 3/4 cup water
  • sweetener of choice (such as: pinch stevia extract, or 1/2 cup dates, or 3 tbsp pure maple syrup or powdered sugar)
  • 4-6 Oreo cookies

Directions

  1. For Chocolate Pie Crust: Combine all ingredients in a food processor and blend. Then transfer to an 6-in baking dish. Using a piece of wax or parchment paper, smush into the pan and pour desired filling on top or refrigerate until ready to use.
  2. For the cookies n’ cream cheesecake: In a bowl, cover the cashews with water and let sit at least 8 hours, but no longer than 12. Drain.
  3. Combine the drained cashews with the salt, vanilla, sweetener, and 3/4 cup water, and blend until smooth. (Blend a full minute if you have a Vita-Mix. This can technically be done in a non-high-powered blender if you blend a very long time, but I don’t know that it will ever be as smooth.)
  4. Add the chocolate cookies and blend again, just enough to crush the cookies. Pour into the prepared 6 inch cheesecake pan and freeze to set.
  5. This healthy and vegan pie is best kept in the refrigerator. Or you can freeze it, but be sure to thaw fully before serving. Serves 6-8. If you want a pie deeper than the one in the photos, you can easily double the recipe.

Adapted from Chocolate Covered Katie

Japanese Dorayaki Cake

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This traditional hot cake is very common in asian culture. The filling inside is asias staple ingredient that they often use in many asian cuisines and desserts. The paste is made out of Azuki (red bean) and sugar, which are both boiled and mashed together (varies in texture). If you want a smoother and creamier texture, the husks of the beans can be removed before adding in the sugar or honey. If not, you can also mash the sweetened red bean and add additional unmashed red bean to add texture.IMG_0911

A fast and easy way to whip up and make a simple sandwich cake in just 30 minutes (because you have to let the batter sit for a while)! Similar to a pancake, however, it is fluffier, sweeter, softer, and thicker than a regular pancake. It is crutial to make sure that you wipe off any excess oil off of the pan before you pour in your batter. Or else you will get lots of spots in your dorayaki cake. IMG_0913

 

Happy Eating~ 🙂IMG_0914

Japanese Dorayaki Cake

  • Servings: about 8 to 9 dorayaki sandwich cakes
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Ingredients

  • 4 whole eggs (55g eggs)
  • 100g brown sugar
  • 1 tbsp honey
  • 160g cake/pastry flour (any low-gluten flour, but regular all-purpose/plain flour works well too!)
  • 1 tsp baking powder
  • 1/2 tsp baking soda, for softer and fluffier textures (optional)
  • 2-3 tbsp water (adjust according to batter consistency)
  • Cooking oil for greasing, preferably light-coloured and flavourless

Directions:

  1. In a large mixing bowl, add whole eggs, sugar, honey and whisk until the mixture is all bubbly and slightly pale.
  2. Sift flour, baking powder together with baking soda (if using) and carefully mix into the wet ingredient mixture in 2-3 additions. Stir until all the ingredients are just incorporated and there are no flour lumps. Do not overmix the batter to prevent working up the gluten.
  3. Check the consistency of the batter and add water to adjust accordingly. It should be reasonably thick and definitely not runny. Cover mixing bowl with a teatowel or plate and leave to sit for 30 mins or so. This allows any large air bubbles trapped to be released and to relax any gluten worked up from the mixing process.
  4. Heat a flat and non-stick frying pan over medium-low flame and grease the pan very lightly with a light-coloured, flavourless cooking oil. Wipe off any excess oil with a kitchen paper napkin.
  5. Using a chinese soup spoon, drop a spoonful of batter onto the heated pan. Repeat procedure to make more pancakes in one batch but take note not to overcrowd the pan.
  6. Using a flat wooden or silicone heatproof spatula, flip the pancakes carefully when the bottom layer is cooked and could be dislodged easily. Cook the other side until it turns lightly brown and no longer sticky.
    Repeat the process until all the batter is completely used up. Place the cooked pancakes on a plate and cover them with a tea towel (I’d used the dome of my cake stand) to keep them moist.
  7. Match the pancakes according to size and fill one pancake by placing a spoonful dollop of tsubushi’an in the middle of it. Cover with the other pancake and gently press down to work the filling towards the edges.
    Repeat until all the pancakes are used up.
  8. Serve immediately. Can be left covered at room temperature for up to 2 days

Adapted from TravellingFoodies