Chocolate Chip Bread with Coffee Glaze

chocolate chip bread with coffee glaze

chocolate chip bread with coffee glaze

This week I was inspired by my hubby’s favorite Sunday breakfast — maple syrup dotted chocolate chip pancakes accompanied by an espresso drink. So for his tastebuds, and for yours, I sought out a chocolate chip quick bread to easily recreate the experience. The recipe I found was sweetened with maple syrup that echoes his syrupy pancakes. Then I decided that a coffee drizzle would really elevate the bread by combining chocolate and coffee. Hubby’s favorite flavor after chocolate is coffee, so the bread was a success.

To account for high altitude I made several changes. For better structure boosted by the extra protein in all purpose flour, I chose that type of flour instead of the pastry flour called for in the recipe. I also added a bit more flour for altitude. Next I reduced the baking powder and increased the baking soda for a bread that never fell, despite the high altitude. The original recipe was for a fruit bread so I easily exchanged chocolate chips for the fruit. I also added vanilla extract to enhance the chocolate chip taste and add moisture. This tea bread turned out beautiful and delicious.

Chocolate Chip Bread with Coffee Glaze inspired by Sweet and Natural by Meredith McCarty

for the bread
1.5 cups + 1 TBS all purpose flour
1.25 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup canola oil
1/2 cup maple syrup
1/2 cup non-dairy milk
1/2 tsp vanilla extract
1 cup chocolate chips (I used Enjoy Life dark chocolate morsels)
for the coffee glaze
1/2 cup organic powdered sugar
1 TBS non-dairy milk
1/4 tsp coffee extract

Preheat the oven to 350F. Grease the inside of two of the four sections of a mini loaf pan. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a small bowl, whisk together the oil, maple syrup, 1/2 cup milk, and vanilla. Add the wet ingredients to the dry and whisk together until combined. Fold in the chocolate chips.

Transfer the batter to the two mini loaf sections. Bake for 32-35 minutes, until an inserted toothpick comes out with just a few crumbs. Cool the loaves on a wire rack for 10 minutes, then allow them to fully cool. Once cool remove the bread by running a knife around the sides of the bread and inverting the pan onto a wire rack. Next flip the bread right-side up onto a plate.

For the glaze, whisk together the powdered sugar, 1 tablespoon milk, and coffee extract in a small bowl. Drizzle the glaze over the bread once the bread is completely cooled.

Enjoy Life morsels with chocolate chip bread

Enjoy Life morsels with chocolate chip bread

Until next time, happy baking!

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Lucky St. Pat’s Cupcakes

Lucky St. Pat's Cupcakes

Lucky St. Pat’s Cupcakes

Today commemorates Saint Patrick, the patron saint of Ireland. In the U.S. that means we break out anything green. For a baker that means food coloring will play a role in what we create. I have shared very few vanilla cupcakes and wished to produce one, but I didn’t want a green cake. So, green frosting was a must.

The recipe I found in my cookbook collection was vegan. I added chocolate chips because hubby needs his chocolate fix. Another change was to remove the cornstarch due to allergies. The cornstarch was used in the recipe to help create a light texture, but I did fine with adding a bit more baking soda. For high altitude I added flour and water and reduced the baking powder. Now you can raise a cupcake and toast a Happy St. Patrick’s Day!

Lucky St. Pat’s Cupcakes adapted from Golden Vanilla Cupcakes in Vegan Cupcakes Take Over the World

For the cupcakes:
1 cup + 1 TBS vanilla non-dairy milk
1 tsp apple cider vinegar
1 1/4 + 1 TBS cups all purpose flour
1/2 tsp baking powder
generous 1/2 tsp baking soda
1/2 tsp salt
1/3 cup canola oil
3/4 cup organic sugar
2 tsp vanilla extract
2/3 cup mini chocolate chips
For the frosting:
1/2 cup non-hydrogenated shortening
1/2 cup vegan margarine
3 cups organic powdered sugar, sifted if clumpy
1/4 – 1/2 tsp peppermint extract
3 TBS non-dairy milk
vegan food coloring (see Note below)

Preheat oven to 350F and line a 12-cupcake pan with paper liners. Whisk the milk and vinegar in a cup and set aside a few minutes to curdle. Whisk together the milk mixture, oil, sugar, and vanilla in a large bowl. Sift the flour, baking powder, baking soda, and salt in a medium bowl.

Add dry ingredients to wet ingredients and mix until no large lumps remain. Blend in the chocolate chips. Fill cupcake liners two-thirds of the way and bake for 22 to 24 minutes until a toothpick inserted into the center comes out clean. Transfer to a wire rack and let cool completely while you make the frosting.

Color Garden green food color

Color Garden green food color

For the frosting, beat shortening and margarine together until well combined and fluffy. Add the powdered sugar, a cup at a time, and beat for 3 more minutes. Add the peppermint extract, milk, and food coloring, and beat for another 5 minutes until fluffy. Frost the cooled cupcakes, adding chocolate coins for decoration and a bit o’ luck.

Note: I used Color Garden natural food coloring. Per their instructions, I used half a packet. Please check the instructions of the brand that you use.

Until next time, happy baking!

Granola Squares

Granola Squares

Granola Squares

So, yeah, that are lots of granola bar recipes out there on the internet. And, yes, most of them are probably vegan. But, I chose to make these granola squares because of the variety of textures and flavors they offered. I changed up the fruit and seeds recommended in the original recipe to use what I had in my cupboard, which is another bonus. Also, to satisfy my decadent tastebuds, I added mini chocolate chips. That was a no-brainer.

The recipe was already vegan, but you do have to be aware that many granola recipes contain honey which makes them non-vegan. I made a minor high altitude adjustment by adding almond butter to keep them moist. Most of my changes were purely a matter of taste, something I consider important nonetheless.

Granola Squares based on Chewy Granola Bars with Walnuts and Cranberries

1.5 cups walnuts
2.5 cups old-fashioned rolled oats
1 cup raw pumpkin seeds
1 cup dried mixed berries
1 cup packed organic brown sugar, light or dark
3/4 tsp salt
1/2 cup vegetable oil, plus extra to coat the foil sling
2 TBS almond butter
3 TBS water
1.5 cups puffed brown rice cereal
1 cup mini chocolate chips

Adjust oven rack to middle position and heat oven to 350F. Make a foil sling for a 13 x 9” pan by folding 2 long sheets of foil; the first sheet should be 13” wide and second sheet should be 9” wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over the edges of the pan. Push foil into corners and up the sides of the pan, smoothing the foil flush to pan. Lightly coat the foil with vegetable oil.

Pulse walnuts in a food processor until finely chopped, for 8 to 10 pulses. Spread walnuts, oats, and pumpkin seeds on a rimmed baking sheet and toast until lightly browned and fragrant, 12 to 15 minutes, stirring halfway through toasting. When done, set aside to cool and reduce oven temperature to 300F.

While oat mixture is toasting, process dried berries, brown sugar, and salt in a food processor for 10 seconds. Run processor again, adding oil, almond butter, and water. Continue to process until a homogeneous paste forms, about 1 minute longer.

Transfer paste to a large bowl. Add oat mixture to bowl and stir with a rubber spatula until well coated. Add cereal and chocolate chips and stir gently until ingredients are evenly mixed. Transfer mixture to prepared pan and spread into an even layer. Press and smooth with the bottom of a measuring cup, especially at the edges, until granola is level and compact.

foil sling with granola

foil sling with granola

Bake granola until just beginning to brown around edges, about 25 minutes. Transfer pan to a wire rack and let cool for 1 hour. Using foil sling, lift granola out of pan. Place on wire rack and let cool completely, about 1 hour. Discard foil and transfer granola to a cutting board to cut it into squares. Granola squares can be stored at room temperature for up to 3 weeks.

Until next time, happy baking!

Oatmeal Jammies

Oatmeal Jammies

Oatmeal Jammies

Have you ever looked at your baking supplies and wondered what to do with 1/2 cup of this flour, or a little of that flour? I was confronting that dilemma when I found a recipe for oatmeal bars. With all of the rolled oats and other textures, no one would notice that I had a flour mixture added in. I also decided that they would be tasty for breakfast, snack, or dessert, so they were winners.

To adapt to high altitude and dryness, I reduced the baking soda and added non-dairy milk to the recipe. To make them vegan, the easy swap was using oil in place of butter. The original recipe had packaged caramels as an ingredient which are generally not vegan, so I left them out and used jam instead. My final change was to make more of a crust layer underneath, thus creating a sturdier and less sweet bar.

Oatmeal Jammies adapted from Oatmeal Carmelitas
3 cups flour, mixed (I used a mixture of all purpose, whole wheat, and pastry flour)
3 cups quick cooking rolled oats
2-1/4 cups brown sugar, firmly packed
1 heaping tsp baking soda
scant 1/2 tsp salt
1-1/8 cups canola oil
1-1/2 tsp non-dairy milk
1 cup seedless blackberry jam, gently melted
1 cup vegan mini chocolate chips
Preheat oven to 350F. Grease the bottom and sides of a 13″ x 9″ pan. In a bowl, add flours, oats, brown sugar, baking soda, and salt and whisk to combine. Add oil and milk and stir until crumbly. Reserve half of the crumb mixture for topping. Press remaining crumb mixture in the bottom of the prepared pan. Spoon jam to the edges of the crust in the pan and sprinkle chocolate chips over the jam. Sprinkle with reserved crumb mixture evenly to coat.
Bake for 20 to 25 minutes or until light golden brown and bubbling around the edges. Cool for 1 to 2 hours on a wire rack or until completely cooled. Cut into bars, then store covered with foil at room temperature.

Until next time, happy baking!

Coffee Ice Cream Pie

coffee ice cream pie

coffee ice cream pie

While writing this post I learned a few things: 1) my husband does not like whipped topping, and 2) you can make a fantastic vegan caramel sauce without coconut (coconut, ewww). I had been determined to find a recipe for a yummy caramel sauce for years. In my search I also ran across many chocolate sauce recipes so I decided to make them both. The question was – what to do with them? I grabbed the Coffee Chocolate Chip Ice Cream I’d made over the summer and combined everything into a frozen pie. That’s where my husband’s lack of desire for whipped topping came to light. So, my pie has no vegan whipped topping, but if you want to garnish your pie with some then you go right ahead.

Let’s start with the sauces …

Caramel Sauce adapted from GoDairyFree.org
3/4 cup plain almond milk
3/4 cup vegan sugar
1/3 cup maple syrup
1 TBS water
1 TBS arrowroot powder
2 TBS vegan margarine
1 tsp vanilla extract
Place milk, sugar and maple syrup in a small saucepan and whisk well to combine. Cook over medium heat, while whisking occasionally, for 3 minutes. In a bowl, whisk together water and arrowroot, and then whisk mixture into pan. Cook mixture, while whisking constantly, an additional 2 to 3 minutes or until it thickens. Remove pan from heat and whisk in margarine and vanilla. Store in an airtight container in refrigerator.

Chocolate Sauce adapted from KitchenTreaty.com
1 cup unsweetened cocoa powder
1 cup vegan sugar
1 cup cold water
1/4 tsp kosher salt
1 TBS vanilla extract
In a medium saucepan, whisk together cocoa powder and sugar until blended. Add water and salt, and whisk over medium heat until boiling, stirring constantly. Continue boiling until mixture thickens, for 3-4 minutes. It will still be fairly thin. Remove from heat and stir in vanilla. Cool. Store in an airtight glass container in the refrigerator. It should keep for at least a month.

Now we put it all together in a chocolate shell …

Coffee Ice Cream Pie
1-1/2 cups vegan chocolate wafer cookie crumbs (can use gluten-free, if desired)
3 tablespoons vegan margarine, melted
4 cups vegan coffee chocolate chip ice cream, softened
1/4 cup caramel sauce (see recipe above)
2 TBS chocolate syrup (see recipe above)
In a small bowl, combine cookie crumbs and margarine. Press into bottom and up the sides of an ungreased 9” pie plate. Refrigerate for 30 minutes. Spoon ice cream into crust. Spread caramel sauce over top. Drizzle with chocolate syrup. Freeze until firm. Remove from freezer 10-15 minutes before serving.

Until next time, happy unbaking!

Mini Chocolate Chip Bundts

Mini Chocolate Chip Bundts

Mini Chocolate Chip Bundts

Specialized baking pans fascinate me. I sit in the store, staring, and wonder what I will create in them. My mini bundt pans have been calling to me since I bought them a few months ago. They came to mind when I decided I needed a treat that would bake in far less time then a full sized cake. A quick bread recipe seemed perfect to adapt to the mini bundts.

To veganize the recipe, I used the vegan equivalents of butter, eggs, and yogurt. For high altitude I added non-dairy milk for a bit of moisture. To make the recipe healthier I used mostly whole wheat flour. To then make the recipe tastier I added chocolate chips because chocolate is always welcome in my baked goods. The mini bundts turned out adorable, but if you don’t collect pans (as I do) you can make standard-sized muffins and bake them at 350F for 26 to 30 minutes.

Mini Chocolate Chip Bundts adapted from Mini Yogurt Tea Breads
2 TBS flaxseeds
6 TBS water
1 1/2 cup whole wheat flour
1/2 cup + 1 TBS all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp fine sea salt
4 TBS vegan margarine, melted
1/4 cup vegetable oil
1 cup vegan sugar
2 tsp vanilla extract
1 TBS non-dairy milk
1 1/4 cup plain non-dairy yogurt
2/3 cup chocolate chips
Preheat oven to 325F. Spray mini bundt pan with cooking spray. Whisk together flaxseeds and water and put aside to gel. Sift together flours, baking powder, baking soda and salt. In a large bowl, whisk together melted margarine, oil, sugar, vanilla and milk for 30 seconds. Whisk in flaxseed slurry. Whisk in yogurt in 3 additions, alternating with additions of flour mixture. Stir in chocolate chips.
Divide batter in prepared pan and bake until a toothpick inserted comes out clean, 14 to 16 minutes. Cool in pan for 10 minutes, then remove mini cakes from pan and cool completely on a wire rack.

Until next time, happy baking!

Decadent Baked S’mores

decadent s'mores

decadent s’mores

Don’t you just want to reach through the picture and grab one of these? Yes, they are that good. But I digress. Last week’s American holiday barbecues had me dreaming of S’mores. During the summer I do become infatuated with that wonderful combination of chocolate, marshmallow, and graham crackers. But I needed to find a way to make them less messy and more decadent. Enter – baked s’mores.

The recipe I found was already vegan so no changes were necessary on that front. The bars didn’t need high altitude tweaking either. What I altered was to make them more decadent by adding a layer of raspberry jam. This did make them sweeter so only one square is necessary for melty marshmallowy chocolatey bliss.

Decadent Baked S’mores based on S’mores Bars
1 cup graham cracker crumbs
3/4 cup all purpose flour
1/2 cup vegan margarine
3/8 cup vegan sugar
3 TBS seedless raspberry jam
3/4 cup vegan dark chocolate chips
6 large vegan marshmallows, cut in half
Preheat oven to 350F. Line an 8×8” pan with parchment paper. Combine graham cracker crumbs, flour, margarine, and sugar in a food processor and pulse until a dough forms. Press crust into pan and bake for 15-18 minutes. Remove pan from oven and change heat to broil. Spread jam over crust, sprinkle on chocolate chips, and then add marshmallows. Broil for a few minutes, until chocolate is melted and marshmallows are golden brown. Let cool a little before slicing.

Until next time, happy baking!