Archive for December, 2009

Mini Chocolate Cupcakes + Chocolate Peppermint Frosting

Hiya blog friends!  Before I get into my latest création délicieuse, I wanted to point out a couple fun blog updates for you all.

1. If you missed my last post, you may not have heard the excitement.  I joined Twitter!  So if you’re interested in what I’m up to between posts or care to get sneak peaks into what my next baking adventure might be, you can now follow me there or keep tabs by checking out the widget along the right side of the blog.

2. You already know that everything I bake is full of whole foods and free of refined flours or sugars.  But I thought I’d take the health factor a step further and label my recipes with specific dietary preferences(V) = vegan; (GF) = gluten-free; (DF) = dairy-free.  So check out my Recipes page if you haven’t been in a while.  Perhaps an oldie but goodie will now catch your eye!

Ok, baking time!

My sister and I had BIG plans for our Christmas dinner desserts this year – an eclectic assortment of seasonal mini cupcakes.  Flavors to please every palate.  All bite-sized to allow for maximum taste bud enjoyment without maximum belly filling.

Well, all did not go according to plan…

We started with five cupcake ideas.  Imagine the spread!  The family would be blown away.  But we then remembered all baking and frosting would have to be done on the same day we were cooking Christmas dinner itself – darn tight travel schedule!  And five quickly narrowed to three.  No worries – three still provided a great variety.  So the ingredients were bought, the holiday arrived, the family opened presents and we got to work.

And two of the three recipes bombed!  One did not rise at all and left us with flat cupcake “discs” as they not so affectionately became known.  The other was a crumbly mess – though we were able to miraculously salvage it by transforming the cupcake scraps into a quite yummy bread – cupcake? – pudding.  Chaos feeds creativity people.

And then there was one…

The sole recipe to survive – or dare I say, thrive! – was for Mini Chocolate Cupcakes + Chocolate Peppermint Frosting.  I found this recipe for chocolate cupcakes and this one for chocolate frosting and basically followed them to a tee.  Just added some vanilla extract to the cupcakes – because I believe no recipe is complete without vanilla – and some peppermint extract to the frosting – because otherwise we wouldn’t have Chocolate Peppermint going on, now would we?

Oh – and these were very fun for me to bake because they contained a new-to-me ingredient – COCONUT FLOUR!  Using coconut flour is not only thrilling for me – it also means the cupcakes are gluten-free!  Whoo!

Here’s the recipe:

Cupcakes:

1/4 cup coconut flour

1/4 cup cocoa powder

1/4 teaspoon salt

1/2 teaspoon baking soda

3 eggs

1/4 cup vegetable oil

1/2 cup agave nectar

1 teaspoon vanilla extract

Frosting:

1/2 cup non-hydrogenated butter substitute (I use Earth Balance)

2 cups unrefined powdered sugar

1 tablespoon vanilla extract

3/4 teaspoon peppermint extract

2 tablespoons unsweetened soy milk (or almond, rice, etc.)

1/4 cup cocoa powder

dash of salt

Preheat the oven to 375*F.  Spray mini cupcake pan with cooking spray and set aside.  In a large bowl, mix together coconut flour, cocoa powder, salt and baking soda.  In a separate bowl, mix together eggs, oil, agave and vanilla extract until well-combined.  Add wet ingredients to dry ingredients and stir until blended.  Pour batter into prepared pan and bake for about 10 minutes.

While cupcakes are cooling, prepare frosting by blending together non-hydrogenated butter substitute, unrefined powdered sugar, vanilla extract, peppermint extract, soy milk, cocoa powder and salt with an electric mixer until smooth.  Once cupcakes cool, spread frosting on top.  Makes 16 mini cupcakes.

These cupcakes are SO cute and SO tasty!  I think I have a new addition to the Sweet + Natural favorite recipes list.  The frosting is an absolute dream.  Fluffy but rich.  Chocolately but refreshing.  And I am very excited to have had such success with my first ever coconut flour baking attempt!  That is one ingredient that will definitely be experimented with further in my kitchen.  Yep yep.

Have you ever baked with coconut flour?  Any tips for the newbie?

Twitterific

Hope you all had absolutely glorious holidays!  Mine was filled with family and friends and pets and delicious food.  So pretty much wonderful.  Dan also joined me for the trip to St. Louis this year, so that was a special treat!

Before I post my next baking project, I thought I’d share one little tidbit…

With the coming of a new year, now is the time for new things!  Well, new for me at least – my sis convinced me to join Twitter!  So if you’d like to get a peak into my daily life, feel free to follow me at @sweetandnatural.

If I had tweeting capabilities over the past few days, here are some things you may have heard:

“Matching sister sweaters.  Work it.”

“How much longer til I get my own cat and dog?!”

“Jake and Dakota: 14-years-old and fabulous.”

“Late night chocolate peppermint cupcakes: a new bedtime ritual?”

Recipe to come!  They will make you look just as mischievous as I do.  Trust.

Tata for now!  Be back soon!

Gingerbread

Merry Christmas and happy holidays…

Santa Claus is coming to town…

Let it snow, let is snow, let it snow…

Chestnuts roasting on an open fire…

It’s the most wonderful time of the year…

Etc, etc, etc…

I HEART THE HOLIDAYS!

This really truly is my favorite time of year.  Something about the cheesy joyful Christmas music and festive decorations and anticipation in the air makes me warm and fuzzy and happy inside.  I am proudly a total sucker for it and feel all cozy everyday and everywhere I go.  Even the chilly weather is tolerable!  Ehh…sort of.  I don’t do well with cold.  Unless it’s snowing!  Sigh.  Contentment.

That said, the older I get, the more the season sneaks up on me.  It seems that Thanksgiving dinner dishes are barely washed when I blink and it’s Christmas.  All before I can even get a chance wear my favorite holiday sweater!

Well, this year, I said no more!  I made a vow to go immediately into holiday mode the second Thanksgiving weekend was over.  So my mini-Christmas tree quickly found its way out of the box under my bed and onto the dining table.  Little Santa and Mrs. Claus figurines stand by its side.  A scented candle is lit every night – smelling of cinnamon snap then spiced pear then Christmas cookie as the wick burns down.  Holiday tunes are loaded onto my iPod and played on the daily.  Both work and personal computer background images are now illustrations of Christmas trees.  My Google homepage displays the Winter Village theme – super cute btw! – right above a red and white Christmas countdown.  I even manually changed my Gmail colors to be red and green!

With all of these steps taken to be Miss Holiday Spirit 2009, all that was left to do was bake up a season-inspired treat.  So I decided to try my hand at Gingerbread!  I’ve always been curious about Gingerbread – because it is quite possibly the epitome of holiday baked goods – but have never actually eaten it.  I know, weird, right?  I guess I was always too busy filling up on peanut butter kiss cookies and Grandma’s pumpkin cake roll to bother looking its way.  It was about time.

Here’s my recipe for Gingerbread, adapted from this recipe:

1/2 cup Sucanat

1/3 cup vegetable oil

1 egg

3/4 cup molasses

1 1/2 cups whole wheat pastry flour

1 cup brown rice flour

1 1/2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon cloves

1/2 teaspoon salt

1 cup hot water

Preheat the oven to 350*F.  Spray an 11×7-inch pan with cooking spray and set aside.  In a large bowl, mix Sucanat, vegetable oil, egg and molasses until well combined.  In a separate bowl, mix whole wheat pastry flour, brown rice flour, baking soda, cinnamon, ginger, cloves and salt.  Add dry ingredients to wet ingredients and mix until just blended.  Stir in hot water.  Pour into prepared pan and bake for 40 minutes.

Now I know I don’t have anything to compare this to, but I thought the Gingerbread tasted delicious!  The spice combination worked wonderfully together and completely captured the flavor of the holidays.  And the brown rice flour gave the bread a bit of texture – sort of like cornbread!  I was a fan.

Is there a holiday treat you’ve always wanted to try, but never have?


Contact

ashley.sweetandnatural@gmail.com

Follow me on Twitter!


Quantcast