For Valentine’s Day I wanted to give you a box of chocolates. The recipe here includes ginger and cinnamon for spiciness and rose petals for romance. When you add in the chocolate you have an additional superfood to inspire passion and stamina.
The recipe I found was already vegan, but I switched out some of the flavorings to accent heat and passion. It isn’t a baked treat, but instead it is made with chocolate molds so you can choose your favorite meaningful shapes. I found an adorable love birds mold and also added extra rose petals to a floral mold. With love …
Valentine’s Day Chocolates adapted from The Herbal Academy
6 ounces vegan dark chocolate, broken up
1/4 tsp cardamom powder
1/2 tsp cinnamon powder
1 TBS crushed dried rose petals
1 TBS chopped candied ginger
Melt chocolate in a double boiler ensuring that no water gets into the pot with the chocolate. Once chocolate has melted, fold in cardamom, cinnamon, rose petals, and candied ginger. Stir well and remove bowl with chocolate. Pour chocolate mixture into molds, adding extra crushed rose petals to mold first, if desired. Smooth out with a spatula. Keep in fridge until hardened. Once chocolate has set, remove from molds.
Today is the day of love. Strawberry muffins sounded like a good recipe as they follow the love theme. But I wanted to spread lots of love so I made mini muffins. I gave them to friends and neighbors so everyone could feel good today. Bring on the love…
This recipe was pretty healthy to start, but I upped the ante by swapping some whole wheat flour for white. For high altitude I reduced baking soda and powder but added milk and flour. Then, to keep the muffins from turning pink, I strained the cut up strawberries so their juice wouldn’t color the batter (it will go into a smoothie).
Strawberry Mini Muffins of Love adapted from GoDairyFree.org
1 cup + 1 TBS all-purpose flour
½ cup whole wheat flour
½ cup vegan sugar
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
¾ cup + 1 TBS plain dairy-free milk
⅓ cup canola oil
1 tsp vanilla extract
1 cup frozen strawberries, thawed and cut up and strained
Preheat oven to 375°F and line a mini muffin tin with paper liners. In a large bowl, whisk together flours, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together milk, oil, and vanilla. Gently stir the wet ingredients into the dry ingredients but do not over mix. A few small lumps in the batter are fine. Fold in thawed strawberries. Divide batter between prepared muffin tins, not quite filling the cups. Bake for 10 to 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for 10 minutes, then remove them from the tin to a cooling rack. Makes 28 mini muffins.
Ah, Valentine’s Day and the smell of chocolate is in the air. A traditional holiday treat is truffles and I often make them this time of year. But they aren’t baked and this IS a blog about baking. Fortunately, most of my recipe posts contain chocolate so any would be fantastic for the Holiday of Love. Red Velvet Cupcakes are a winner, as well as Chocolate Mousse Pie, although I would take a simple chocolate strawberry. Both of these ingredients are considered aphrodisiacs so they are right on the mark.
My goal has been to try and find healthier recipes to bake this year. The chocolate covered strawberries alluded to above aren’t baked, but they can be eaten alongside a healthy cookie and still fall into the “healthier” category. They also have the all important ingredient of chocolate that my husband demands to be in all desserts. (He took last week’s healthy Tahini Oat Cookies and dipped the last few in chocolate just as an experiment.)
I would like to know if you, dear reader and baked treat lover, have any recipes you would like me to experiment with to make healthier. They don’t need to contain chocolate but if they do they will get eaten faster at my house. Is there a baked good that you want to see me adapt?
Nothing says Valentine’s day like red velvet cupcakes, right? I hope not because mine did not turn out red! But they tasted fantastic so I spruced them up with pink and white frosting.
I tried this recipe early in the month so there would be time to perfect them before the holiday. It’s good I did because the first batch came out a bit dry and the texture was off. The second time was a charm. I added extra milk and used vanilla soy for more sweetness, along with more agave nectar and vanilla. Part of the coconut oil was removed in lieu of canola oil. I also used only all-purpose flour to get a better chance at a ‘red’ cupcake but, alas, they just turned a different shade of brown.
The cupcakes turned out moist and were delicious with a vegan buttercream frosting. Although beet-derived food color couldn’t quite make them red, they were fun and flirty for my Valentine.
Red Velvet Cupcake adapted from Babycakes by Erin McKenna cupcakes
3/4 cup + 1 tsp vanilla soymilk
2 TBS apple cider vinegar
3 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 TBS baking powder
scant 1/2 tsp baking soda
2 tsp salt
1/3 cup melted coconut oil
1/3 cup canola oil
1 cup + 3 TBS agave nectar
3 TBS vanilla extract
5 TBS natural beet food coloring frosting
1/2 cup vegan shortening
1/2 cup vegan margarine
1 1/2 tsp vanilla extract
3 1/2 cups organic powdered sugar
1/4 cup soymilk
natural beet food coloring, as desired
For Cupcakes: Preheat oven to 325F. Line two 12-cup muffin tin with paper liners. Pour milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into “buttermilk.” In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Add oil, agave nectar and vanilla to dry ingredients and stir to combine. The batter will be thick. Using a plastic spatula, add “buttermilk” and mix just until combined. Slowly add food coloring. Pour 1/3 cup batter into each prepared cup, almost filling it.
Bake cupcakes on center rack for 20-22 minutes, rotating the tins halfway through baking time. Finished cupcakes will bounce back slightly when pressed, and toothpick inserted in center will come out clean. Let cupcakes stand in tins for 10 minutes, then transfer them to wire rack and cool completely. Spread frosting over each cupcake. Store cupcakes in an airtight container for up to three days.
For Frosting: Cream shortening and margarine in a stand mixer. Add vanilla. Gradually add sugar, a cup at a time, until mixed well. Add soymilk and food coloring and blend until light and fluffy.
Do you have a red velvet cake recipe that really turns red?