Feeds:
Posts
Comments

Posts Tagged ‘cocoa’

IMG_1122

Three years ago, I made my first layer cake.

To be honest, it was horrible.

The cake itself tasted good (it was a box mix and canned icing, so at least I didn’t mess that up), but it was uneven and the top kept sliding off and I didn’t have an actual cake stand so my upside-down bowl crushed the icing from the sides of the cake.

Thankfully, Nick didn’t really care what it looked like after the first night, and we ate it anyways.

The sad part? That sad, sloppy cake was his birthday cake that year.

I knew I had to make it up at some point. And I think these cupcakes did just that.

See, Nick loves German Chocolate Cake. And so do I! The rich coconut and pecan icing and delicate chocolate cake is one of my favorite combinations.

And while I DO have a real cake stand now, I wanted to try my hand at my own recipe for the cake and icing. Since I was already taking a risk making up a healthier recipe, I didn’t want to chance having another ugly layer cake.

So cupcakes it was!IMG_1112

If you would have told me last year that I would be making up my own vegan recipes, I would never have believed you.

And if you would have told me that not only would my husband love these cupcakes (and not know they were whole wheat and vegan) but also that I could fool coworkers – I might have laughed in your face.

But thank goodness I went through with it. Because these are the best cupcakes I’ve ever made – no comparison.

German Chocolate Cupcakes (Vegan!)

Makes 1 dozen cupcakes

  • 1 cup almond milk
  • 1 tsp vinegar
  • 3/4 cup sugar
  • 2 tsp vanilla
  • 1/3 cup canola oil
  • 1/3 cup cocoa
  • 1 cup whole wheat flour
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Frosting:

  • 3/4 cup almond milk
  • 3/4 cup sugar
  • 1 Tbsp Earth Balance
  • 1/2 tsp vanilla
  • 3 Tbsp cornstarch mixed with 2 Tbsp water
  • 1 cup coconut
  • 1/2 –1 cup pecans

IMG_1095

In large bowl, mix almond milk with vinegar and let sit 5 minutes or until milk has “curdled”.

IMG_1096

Whisk sugar, oil, and vanilla into milk mixture until some bubbles stay on top of the mixture.

IMG_1097

Whisk in the cocoa, then whisk in the flour, baking soda, baking powder, and salt.

IMG_1098

Once the mixture is smooth, pour into cupcake liners or a sprayed muffin tin, filling each one about 3/4 of the way.

IMG_1099

Bake at 350 for 15-18 minutes or until a toothpick comes out clean.

IMG_1101

While the cupcakes are baking, heat the almond milk, sugar, and Earth Balance on the stove top until it comes to a boil.

In separate bowl/dish, mix cornstarch and water together.

IMG_1100

IMG_1102

IMG_1103

 

 

 

 

 

Once milk mixture comes to a boil, put 1-2 spoonfuls into the cornstarch mixture and stir together.

Add cornstarch mixture back to milk/sugar and stir.

IMG_1105

Bring mixture back to a boil until thickened. Take off the heat.

IMG_1106

Stir in the vanilla, coconut and pecans, and let sit to cool.

IMG_1107

IMG_1110

Once the cupcakes and icing have cooled, dollop a spoonful of the icing on each cupcake and smooth out to the edges.

IMG_1112

Serve to your family who think they don’t like anything “whole wheat”.

Give some to your friends who freak out when they hear the word “vegan”.

Then just sit back, relax, and watch their reactions.

IMG_1123

And make sure to not tell them that these cupcakes are actually pretty healthy, whole wheat, and vegan until after they’ve had a few.

IMG_1114

It’s more fun that way.

Advertisements

Read Full Post »

My Nany was one of a kind.

IMG_0855

She ate a bowl of ice cream every single night before going to bed. She made the best Chex Mix, deviled eggs, and potato salad.  She used to let us girls crawl all over her in her favorite recliner and put our Strawberry Shortcake doll’s rollers in her hair.

She was a yard sale fanatic, marking up her newspaper each week with the houses she wanted to visit early Saturday morning. And even though most things at yard sales are cheap, Nany never missed a beat – she was a hard bargainer and would rarely pay more than fifty-cents for anything.

She loved Hardee’s breakfast biscuits, grits, and coffee. She had a collection of housecoats, slippers, and long beaded necklaces hanging on the back of her bedroom door. Her house was decorated in mauves and country blues and had one of those frilly curtains hanging around her shower.

We played in her make up, using her mood lipstick as much as possible – even tricking my dad into putting some on one day.

She gave the best hugs and kisses.

And, no fail, you’d get a phone call on your birthday from her. But not just any phone call. As soon as you picked up, she’d start singing “Happy Birthday”, adding her signature “I love you. Guess who?” at the end. We never had to guess – we’d know that sweet, southern, joyful voice anywhere.

I miss that. I miss her.

Many of her recipes, including her famous deviled eggs and potato salad, were lost when we lost Nany. She never wrote them down and no one has been able to recreate them yet.

But one recipe lives on, and it’s one that my dad and his brother remember as one of their favorite snacks and a true treat when Nany would pack it in their lunch bags.

 

IMG_0849

Nany’s Chocolate Sauce.

Or Would-be-cake-frosting-if-it-included-butter.

And Delicious-spread-for-saltine-crackers.

IMG_0880

According to my dad, the best was when Nany would pack a few chocolate sauce and saltine sandwiches in their lunchbags because, by the time lunch rolled around, the crackers were just a bit soggy, making each salty-sweet bite even better. Sort of like when your mom would pack you a pb & j sandwich and the bread would be mushed together and soggy from rolling around in your bookbag or locker until lunch. I loved that.

IMG_0875

Sadly, I never had this when Nany was alive. She didn’t make it much once the boys were grown up, but it’s so simple, I knew I could make it and create my own memory of her special chocolate sauce.

IMG_0870

Yes, it’s one stick of butter away from being homemade cake frosting.

But it’s also incredibly easy and delicious. And very good spread between a few saltine crackers…or eaten right off the spoon.

Nany’s Chocolate Sauce

  • 1/2 cup powdered sugar
  • 1 Tbsp cocoa powder
  • 1/2 tsp vanilla
  • pinch salt
  • 1-2 Tbsp milk
  1. Mix sugar, cocoa, and salt in bowl.
  2. Add in milk and vanilla and stir until mixture is combined, adding more powdered sugar until sauce is thick enough to spread onto crackers.
  3. Serve.

Read Full Post »