Tag Archives: chocolate

Sneaky Mini Cupcakes

23 May

Sometimes I like to make things that look normal, and taste normal, but actually aren’t. Mom likes to do this too with her black bean brownies. These cupcakes are super moist…which is odd for gluten free stuff and really rich. I’m going to attribute this to the fact that there’s a whole avocado in them. They’re also vegan (until I added the orange buttercream frosting), because I made them with coconut dream instead of regular milk. There’s no xanthan gum, no eggs and they don’t crumble to bits. I think I’m in love.

Anyways, I modified slightly the recipe from Un Petit Oiseau (http://bonjourpetitoiseau.blogspot.ca/2009/08/gluten-free-chocolate-avocado-cupcakes.html)

 

Chocolate Avocado Gluten-Free mini Cupcakes

1 1/2 c gluten free flour blend – I use  a mix of white and brown rice flour, potato starch, cornstarch and soy flour

3/4 c cocoa powder

1 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1 avocado, pitted and peeled

1 1/4 c sugar – I didn’t have agave, or honey

3/4 c coconut dream beverage

1/3 c canola oil

2 tsp vanilla

1/2 c chocolate chips

I threw the avocado, sugar, coconut drink, canola oil and vanilla in a food processor until its a green mush. It should be pretty smooth so you’ll need to scrape the sides down a bit to get all the avocado pureed. I then mixed all the dry ingredients in a bowl, stirred in the avocado mixture and tossed in the chocolate chips. I then popped the bowl of batter in the fridge for an hour to let the flour soak up the liquids. I find this helps keep the mix moist and not so crumbly. I then scooped spoonfuls of the batter into mini muffin tins and baked at 350F for 18-20 minutes. They’ll feel really soft when they come out, but that’s the nature of the cupcake, trust me, it’s cooked.

I let them cool and whipped up a little orange buttercream frosting. I don’t have a recipe for this. Martha would cry if she knew most of my baking involves not a whole lot of exact measuring. So I  mixed up some butter, lots of icing sugar, orange zest and the juice of half an orange. BAM! buttercream.

These have been brother approved. He has no idea what’s in them and he still likes them.

You only live once,

Karla

“They don’t taste gluten free at all”

21 Apr

I love chocolate. In any form. At any time. Especially during final exams.

With the advent of 2 exams back to back my craving for chocolate had peaked. One problem. We actually have bare bones food in my house right now. Moving out means eating everything you have so you don’t have to throw it out or take it home. So I was left with 1 cup of gluten free flour and one ounce of bittersweet chocolate. I spent probably an hour searching for a recipe for chocolate gluten free cookies when I stumbled upon this one: http://glutenfreegoddess.blogspot.ca/2011/04/gluten-free-chocolate-cookies-with.html

I was afraid it wouldn’t taste right without the chocolate chips — gluten free stuff is weird like that. Leave one ingredient out and bam, nasty cookie. Also, the gluten free flour blend I bought in bulk isn’t the greatest. I kept forgetting my good mix at home so I thought I’d make do with an all purpose blend. Yeah, not so much. It’s great for texture, but if whatever you’re making isn’t super chocolatey or strong flavoured, it has a really off-putting flavour.

Anyways, I made a half batch. Added a little more cocoa than I needed and chopped up that bittersweet chocolate and added it to the mix. I also used regular skim milk and shortening. They turned out pretty good actually. A little dry if anything. But they were tested by my normal food eating roommate and she said “they don’t taste gluten free at all”. Success.

Of course success is much better with frosting, so I whipped up a quick cream cheese icing for these. Not even close to having a recipe for this. Basically just softened some cream cheese, added a splash of milk and a ton of icing sugar. Tah Dah. Just what I needed!

You only live once,

Karla

Adventures in [vegan] baking

3 Apr

This post qualifies my earlier statement about my insanity — see post on running.

To explain: our clinical group at school is having a potluck to celebrate the end of our rotation and the semester. I thought I’d bring a dessert. I offered to make something for the needy people who have special diets in our group because it was going to be gluten free anyways. Then a classmate told me one of the girls in our group is vegan and would never say anything about it. Challenge accepted.

So after shuffling through countless blogs I found this:

http://thevegmom.wordpress.com/2011/03/04/decadent-gluten-free-vegan-brownies/

Now normally, I make substitutions and change recipes as I see fit. Not this one. I followed the recipe exactly, added only a few minutes of baking time to help it set and voila. SO DELICIOUS. Their only downfall — they are super crumbly. Moist and fudgy, but they fall apart.

No pictures this time. It was a mess…but trust me, this is an incredible recipe. It doesn’t taste vegan-y or gluten-free-ish at all. 100% chocolatey, even with the coconut cream!

You only live once,

Karla