VEGAN Coconut Flavored Vanilla Cupcakes!

Ingredients:

• 1 tbsp Apple cider
• 1 1/2 cup Almond/Soy milk
• 2 cups All purpose flour
• 1 cup raw sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup coconut butter/oil (warmed)
• 1  1/4 tsp vanilla extract

Frosting:

• 1 cup raw sugar
• 1/2 cup of coconut butter (melted)
• 1 teaspoon of vanilla extract

Directions:

1. Preheat oven to 350 degrees. Place cupcake liners in muffin tin.
2. In a small bowl, add apple cider and almond/soy milk. Let sit for 5 mins until it curdles.
3. In a large bowl whisk together flour, raw sugar, baking powder, baking soda, and salt.
4. In small bowl of milk and cider, add coconut butter/oil and vanilla extract. Whisk together!
5. Pour wet ingredients into dry ingredients.
6. Spoon batter in cupcake tins, filling it 3/4 through.
7. Bake for 15/20 mins! Then frost with desired frosting! 

Frosting:

1. In food processor, grind raw sugar until it begins to look like powdered sugar.
2. In a bowl, add melted coconut butter, raw sugar powder, and vanilla extract.
3. Blend til combined!

Enjoy :)

Banana muffins!

Ingredients:

• 1/2 stick of butter
• 1/2 cup white sugar
• 2 eggs
• 2 1/2 ripe bananas
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup of walnuts
• pinch of salt
• pinch of cinnamon/five spice

Directions:

1. Preheat oven to 350 degrees.
2. In a bowl, cream together butter and sugar. Add eggs one at a time. Then add in 2 bananas (mash and mix them together)!
3. In another bowl, sift together flour, baking powder, baking soda, and salt. Then mix flour mixture into banana mixture.
4. Fold in nuts!
5. Put into cupcake tins or a pan. (cupcake tins will take about 30 mins. Other pans 45-60 mins.)

ENJOY!!! :)

Seriouslyyyy Delicious Cranberry Chocolate Chip Oatmeal Cookies!!! (NO BUTTER!)

SERIOUSLY DELICIOUSSS Cranberry Chocolate Chip Oatmeal Cookies!!! (NO BUTTER)

Ingredients: 

• 1 1/4 cup of oats
• 3/4 cup whole wheat flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 5 tablespoons of vegetable oil (Not Butter!)
• 3/4 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 tbsp honey or sugar cane syrup
• 3/4 cup cranberries
• 1/4 cup semi-sweet chocolate chips

Directions:

• Preheat oven to 350 degrees and line baking sheets with parchment or wax paper.
• In a medium bowl, combine oats, flour, baking soda, and salt.
• In a large mixing bowl, combine vegetable oil and sugar. Blend with an electric mixer thoroughly. 
• Then add egg and mix well. Then add vanilla and honey/sugar. Mix ingredients well!
• Gradually, add flour and oats mixture. Stir with wooden spoon until blended.
• Fold in cranberries and chocolate chips.
• Drop dough by rounded tablespoons on baking sheet, 2 inches apart. 

• Bakes for 10-12 minutes or until corners brown. 
• Then cool. Makes about 24!

Enjoy :)

Easy Peasy Coconut Macaroons!!!

Yummy Coconut Macaroons drizzled with Chocolate <3

Ingredients:

• 2 3/4 cups unsweetened shredded coconut
• 2/3 cup canned cream of coconut
• 2 large egg whites
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/3 cup sugar
• Chocolate syrup or chocolate melted

Directions:

• Gently toast the coconut until barely blond, but not golden. Then cool for about 2-3 mins.
• In a bowl, combine all the ingredients. Chill until firm. 

• Preheat oven to 325 degrees.
• Line a sheet pan with parchment paper, butter the paper. Then with wet fingers, shape 1 tablespoon of coconut mixture in a circle, creasing a point on top. Repeat until there are 20 small macaroons on pan.

• Bake for 18 to 20 minutes, or until golden brown.
• Then drizzle w/ chocolate!

Enjoy :)

CranBERRY-licious Scones!

Cranberry Scones <3

Ingredients:

• 1 1/2 cup of fresh cranberries
• 1 cup sugar (for cranberries)
• 1/2 cup of water
• 2 cups all purpose flour
• 1/3 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick of frozen butter (unsalted)
• 1 large egg
• 1 cup of vanilla yogurt

Directions:

• In a pan, on medium heat cook fresh cranberries, 1 cup sugar, and 1/2 cup water. Cook til it boils, for about 5-10 minutes, or until soft. Stir occasionally, making sure not to burn the sugar or berries. Set aside to cool.
• Preheat oven for 400 degrees. 
• In a bowl, combine flour, 1/3 cup sugar, baking powder, baking soda, and salt. Grate frozen butter, onto flour mixture (using big holes on grater). Use fingers to work in butter, until it resembles corn meal texture. 
• Then drain cranberries and mix into flour.
• In a small bowl, whisk egg and yogurt until smooth.
• Using your hand, mix in egg and yogurt mixture onto the flour bowl. Combine thoroughly until it becomes dough like. 
• Then use your hand to press dough onto the bowl to form a circle. (Dough will be sticky, but continue mixing until it forms and holds together).
• Place dough on a lightly floured surface and pat into a 7 or 8 inch circle about 1 or 1/2 inch thick. Sprinkle some sugar for taste and decor. 
• Use a sharp knife to cut into 8 triangles.

• Place on buttered/parchment cooking sheet 1 inch apart. 

• Bake until golden, about 15-17 minutes. Then cool for 5 minutes!

Enjoy!!! :)

Filipino Empanada (Vegetarian)

“The appetite is sharpened by the first bites.” ~Jose Rizal (1861-1896)

For the filling:

• 1 Boca burger patty chopped in pieces
• 1/2 of an onion finely chopped
• 1/2 of a medium carrot shredded
• 1 can of green peas drained
• 3 cloves of garlic finely chopped
• 1 tbsp of soy sauce
• a handful of raisins
• 1 small potato diced 
• salt & pepper for taste
• 1 tbsp vegetable oil

For the dough:

• 2 cups flour
• 2 tsp of salt
• 1 stick of room temperature butter
• 1 egg
• 1 tbsp vinegar
• 1/4 cup cold water

Directions:

• In a bowl, combine flour and salt. 
• Then add and mix in butter in pieces. 
• In a separate bowl, whisk egg, vinegar, and cold water.
• Combine this mixture into flour and salt bowl. Mix using hands until dough like.
• Make into circular shape and cover plastic wrap. Allow to sit in the fridge for about 1 hour.

• In frying pan, add oil and saute the onions, garlic, and Boca burger meat til brown.
• Then add in carrots and potatoes. Continuously, adding salt and pepper let this cook for about 10 minutes or until potato is tender.
• Then add raisins and peas.
• Then let it sit and cool.

• Preheat oven to 375 degrees.
• After an hour has passed, take dough out of fridge.
• Find a flat surface and roll dough into little golf balls.
• Then flatten on flat surface (with rolling pin or hands).

• Then add a spoonful of filling into flattened dough.
• Fold and pinch corners to close. (You can use a fork to help and decorative ridges)

• When done, you can brush with vegetable oil.
• Bake for 20 minutes or until golden brown!

Enjoy!!!

Muffin time!

I made these banana carrot muffins infused with deliciousness last night! They were scrumptious! Enjoy :)


Healthy & Hearty Banana Carrot Muffins

Ingredients:

• 1 1/2 cups of wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3 teaspoons of cinnamon
• a pinch of salt
• 2 bananas
• 1 medium carrot (shredded)
• 1/2 cup of raisins
• 1/2 cup of old fashioned oats
• 1/4 cup of sugar
• 1/4 cup of sugar cane syrup (may use agave or honey)
• 1 egg
• 1/3 cup of butter

Directions:

• Preheat oven to 350 degrees F. Then coat muffin tins with non-stick spray or cup cake liners.
• In a bowl, mix together dry ingredients (wheat flour, baking powder, baking soda, 2 teaspoons of cinnamon, pinch of salt, and oats).
• In a separate bowl, combine the rest of the ingredients (2 bananas, shredded carrots, raisins, sugar, sugar cane syrup, egg, and butter). You can mash the bananas, but I leave chunks to give your muffins texture! And delicious chunks of bananas of course!
• Fold in wheat flour mixture. Then mix until smooth.
• Scoop into muffin pan and bake for 25 minutes or until golden brown! (You can use a toothpick or a small knife to check the centers if done).

Tell me what you think!?