Fall is the best season for baking. I went apple picking twice last week and I've been baking and cooking pretty much every day since. My friend Jeremy is on tour from California and I baked him some apple cinnamon muffins this morning before he hit the road. Here's the recipe!:
Cinnamon Apple Muffins:
1 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup sugar 1/3 cup canola oil 2 teaspoon vanilla 1 1/2 cup all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 tbsp cinnamon 1/3 cup chopped apples
I sprinkled cinnamon sugar on the top before I put them in the oven to bake. It leaves them with a thin glazed crust on the top.
Bake at 350 for 18-20 minutes Take out, set to cool.
You can check out Jeremy's band and tour dates here: http://www.myspace.com/toucheamore
I was baking the other day and made my friend pose for a picture showing his awesome OG Black Flag shirt. I baked Chocolate Orange, Ginger Lemon, PBJ cupcakes and chocolate chip cookies. I can post all recipes except for the cookies because the recipe is my sisters that I'm not allowed to share, unfortunately. Here they are!:
Chocolate Orange:
1/2 cup soy milk 1/2 cup orange juice 1 teaspoon apple cider vinegar 3/4 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla 1 cup all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1 tbsp orange zest 1/4 teaspoon salt
Bake at 350 for 18-20 minutes, take out and set to cool
Chocolate Ganache:
1 cup of vegan chocolate chips 1/2 cup soy milk
Over low to medium heat, combine the soy milk and the chocolate chips in a sauce pan and keep mixing it until they mix together.
Once this is cooled off a bit (but still melty) put about a teaspoon of this over each cupcake and spread it around until it covers most, or all of the top.
Ginger Lemon Cupcakes:
1/2 cup soy milk 1 teaspoon apple cider vinegar 3/4 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla 1 cup all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 2 tsp of ground ginger zest from 1 lemon (squeeze some of the juice in too!)
Bake at 350 for 18-20 minutes. Take out, set to cool.
Ginger Lemon Butter cream Frosting:
1/2 cup earth balance 1/2 cup shortening 3 1/2 cup confectioners' sugar 1 1/2 teaspoon vanilla 1/4 cup soy milk 1/2 tsp ground ginger zest from 1 lemon
I also chopped up crystallized ginger and put it in the frosting, and then decorated each cupcake with a piece of the ginger, too.
As for the PBJ cupcakes, I've baked them a handful of times. The recipe should be in my blog at least twice already!
After about 3 months of barely updating my blog at all, I'm hitting the kitchen tonight to bake some goodies finally! You know it's been a long time since you've baked when you have to go to your own blog to look up your own recipe for the cupcakes you bake...haha absurd. But lucky for you, you will have two new cupcake recipes to bake up! Check back tomorrow to see what I have up my sleeve.
For starters, my name is Claire! I live in Providence. When I'm not working I'm most likely baking vegan treats for friends, traveling, hanging out, and going to shows!
