Chocolate Cupcakes. This recipe is from Zabar’s in New York City.
2 extra-large eggs, at room temperature
½ teaspoon pure vanilla extract
⅓ cup unsweetened Dutch-process cocoa powder
1 cup whole wheat pastry flour
1 teaspoon baking soda
¼ teaspoon kosher salt
6 tablespoons (3/4 stick) Earth Balance Vegan Buttery sticks, at room
temperature, plus extra for greasing the pan (can substitute unsalted butter)
1 cup dark brown sugar (can use coconut sugar)
⅓ cup sour cream (I used reduced fat in the video)
½ cup cold coffee or water
Pineapple Upside Down Sugar Cookies. This is a different kind of cookie and nice to make for a change. Easy to take along with you as well.
1 cup vegan buttery sticks, room temperature
1 + 1/2 cups organic sugar or coconut palm sugar
2 tsp. vanilla extract
1/2 cup sour cream (I used reduced fat)
3 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. cornstarch
1/2 tsp. salt
13 slices canned pineapple
1/2 cup vegan butter, melted
1 cup organic light brown sugar, packed
Optional: garnish with raspberries
Every year I try to come up with new ideas for all of my holiday cookies. These cookies were made using my White Chocolate Roll Out Sugar Cookies
I used the below picture as a decorating guide for the skulls
A few weeks ago I went on a cruise to Cuba. The Lyft driver who picked us up from the airport and took us to pier was telling us about a family member that bakes Dominican Cakes. This was the first I’ve heard of this cake and had to research a good recipe. Here ya go.
1/2 lb (220 grams) of all-purpose flour
2 teaspoons of baking powder
1/2 lb (220 grams) of unsalted butter or vegan buttery sticks, at room temperature
1/2 lb (220 grams) of organic sugar or an all natural sweetener
3 eggs at room temperature
2 teaspoons of vanilla extract
1 cup of orange juice , divided into thirds (I used a combo of half pineapple juice and half orange juice)
To fill the cake, I used Trader Joe’s Dulce De Leche but any filling or jam can be used. I also iced the cake using this recipe for stabilized whipped cream.
Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream. It’s light and fluffy with a buttery taste. You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes. It’s simple to make with just a few ingredients.
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)
Nutella Drop Cookies.
I made a similar recipe in the past but this one is slightly different. Easy to make with only 3 ingredients and tastes great.
1 1/2 cups or 180g Nutella + 1 cup or 125g to stuff
1 1/8 cups or 150g Whole Wheat Pastry Flour
1 large Egg
Rocky Road Brownies.
What I love about this recipe is that you can substitute some of the ingredients if you don’t have them on hand.
1 2/3 cups whole wheat pastry flour
1 cup organic sugar or a stevia blend that measures cup for cup
¼ cup plus 2 tablespoons of unsweetened Cocoa Powder (I used a combination of natural and dutched)
1-teaspoon baking soda
¼ teaspoon salt
1 cup of cold water
¼ cup canola oil
1 tablespoon distilled vinegar
2 teaspoons vanilla extract
6 ounces of either peanut butter chips, caramel chips, Heath chips, or any other chip you can find)
1 cup toasted coarsely chopped walnuts (I used almonds in the video)
3 ounces 60% Chocolate Chips
3/4 cup mini marshmallows
Vera’s Lemon Cookies
I love Maggiano’s restaurant chain. I love their pasta, their tiramisu and the fact that when you order some of their entrees, you get a second one to bring home with you. This is a copycat recipe of their Lemon Cookies.
3/4 cup (1 1/2 sticks) vegan buttery stick or unsalted butter, at room temp.
3/4 cup organic sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups whole wheat pastry flour
1 cup confectioners’ sugar (Recipe to make your own here)
2 tablespoons fresh lemon juice (more if necessary)
1 teaspoon grated lemon zest (zest your lemon before you juice it)
Graham Cracker Pie Crust. As I always say in my videos, this recipe is a smidgeon healthier than most. That’s because I used my own Homemade Graham Crackers. Just replace the molasses with honey to get that lighter color.
1 ½ cups finely crushed graham crackers (See link above for my recipe)
1/3 cup butter, melted (I prefer the vegan buttery sticks)
1-3 tablespoons all-natural sweetener (depends how sweet you like it)
9-inch pie plate
Healthier Chocolate Brownies
These brownies are very good and less bad for you. They do have a slight coconut flavor from the coconut oil. But you can substitute another oil in place if you if don’t like the taste of coconut. I would recommend using an avocado oil.
• 1 cup and a separate bowl with 1/2 cup dark chocolate chips or bittersweet chocolate chips
• 1/4 cup + 2 tablespoons coconut oil
• 1 cup vanilla Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup coconut sugar (also known as palm sugar or coconut/palm sugar)
• 3/4 cup oat flour just blend regular oats in your blender
Optional: I topped my brownies with a small scoop of Halo Top chocolate ice cream. Halo Top is a low sugar, low calorie, high protein ice cream. https://www.halotop.com