Comments (11)

By Estela - Weekly Bite, February 23, 2012 7:49 am

I can’t remember the last time I baked. Seriously, it’s been months. During the holidays I think I baked maybe one thing which is completely unlike me.

After day’s of major chocolate cravings I found myself in the kitchen whipping up the most intense chocolate muffins. They are simple, easy, and made with just a handful of ingredients.

Here’s what you need:

• 1 1/2 cups whole wheat pastry flour
• 1/2 cup dutch processed cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup brown sugar
• 1 1/2 cup natural unsweetened applesauce
• 1/2 cup canola oil
• 1 tablespoon vanilla
• 1 cup dark chocolate morsels

Preheat oven to 325 degrees.  Line a muffin tin with cupcake liners. Combine your flour, cocoa, baking soda, salt, & brown sugar in a large bowl. Whisk until all ingredients are blended. In a separate bowl, whisk together your applesauce, canola oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until everything is combined. Stir in your chocolate chips. Fill each muffin cup about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean when inserted.

Let cool & enjoy! These muffins will quickly become the answer to all of your chocolate cravings .

Comments (13)

By Estela - Weekly Bite, October 14, 2011 6:28 am

So, if you haven’t noticed, my posts have been a little out of sync this week. I went from comfort food, to a tropical flavored smoothie, and now back to comfort food. I blame the weather. Last weekend we had gorgeous Fall like temps and now we have blazing heat with temps in the 100′s. It appears Fall will not be making an appearance any time soon. Good thing I have plenty of canned pumpkin to keep me in the Fall mood.

This pumpkin gingerbread is delicious and easy to make. You can also spruce it up by mixing in some chopped up candied ginger, white chocolate chips, chopped walnuts, or semi-sweet chocolate chips.

Here’s how to make Vegan Pumpkin Gingerbread.

1) Combine your dry ingredients and wet ingredients in separate bowl.

2) Add your wet ingredients to your dry ingredients and mix until everything is combined.

3) Pour your batter into a loaf pan that’s been sprayed with non-stick cooking spray and bake until a toothpick comes out clean when inserted.

This bread would be perfect to have around the house when company is in town for the holidays

Happy Baking

Ingredients:

• 1 3/4 cup whole wheat pastry flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1.5 tsp ground ginger
• 1/2 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 1/3 cup water
• 1 cup canned pumpkin

Preheat oven to 375 degrees. In a large bowl, combine your flour, sugar, baking soda, baking powder, salt, pumpkin pie spice, and ground ginger. Mix until all ingredients are combined. In a separate bowl combine vegetable oil, pumpkin, applesauce, and water. Mix through. Add your wet ingredients to your dry ingredients and mix until all ingredients are combined. Spray a loaf pan with non-stick cooking spray and pour batter in. Bake at 375 degree for 40-50 minutes or until a toothpick comes out clean when inserted.

Comments (12)

By Estela - Weekly Bite, September 28, 2011 7:41 am

Pumpkin is back in our lives again! After going to several different grocery stores I finally found canned pumpkin at our local Trader Joe’s.

To kick off the season of all things pumpkin, I made M her favorite mini muffins. I’ve talked about our love of muffins before, but there is something about mini muffins that little kids love. Little muffins for little hands makes my girl very happy.

To make these vegan mini muffins all you do in combine your flour, sugar, pumpkin spice, baking soda,& salt in one bowl and mix. In another bowl mix together your canola oil, applesauce, pumpkin, and vanilla. Add your wet ingredients to your dry ingredients and stir until all ingredients are mixed through.

Scoop the batter in a muffin pan and bake until golden brown.

My little snacker was very happy.

Ingredients:

• 2 cups whole wheat pastry flour (you can use all-purpose flour too)
• 1/2 cup brown sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 teaspoon pumpkin pie spice
• 1 cup canned pumpkin
• 1/2 cup apple sauce
• 1/2 cup canola oil
• 1 tablespoon vanilla

Preheat oven to 325 degree. Spray your mini-muffin pan with non-stick cooking spray.

In a large bowl combine the flour, sugar, baking soda, pumpkin pie spice, and salt. Whisk together to combine. Set aside. In a smaller bowl, combine your apple sauce, canola oil, vanilla, and canned pumpkin. Stir until all ingredients are combined.

Add your wet ingredients to your dry ingredients. Stir until all ingredients are mixed through.

Using a small spoon or a melon ball scooper, scoop the muffin batter into the muffin tin. Only fill each cup 3/4 full.

Bake for 15-20 minutes rotating pan once halfway through cooking.