Cinnamon Peach Bundt Cake

I'm finally set up and baking again in my new kitchen! I had a potluck brunch to go to and this cinnamon and fresh peach bundt cake was the perfect thing to bring along. It is quick and easy to make, is just as good as any coffee cake, and just requires a quick sprinkle of powdered sugar to look delicious and presentable. The peaches are amazing this summer, so they were the perfect addition to this sweet bundt cake.

Cinnamon Peach Bundt Cake
 adapted from the misfit baker

3 1/2 C Flour
1 1/2 C sugar
3 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
2 C water
2/3 C canola oil
3 Tbsp apple cider vinegar
2 1/2 tsp vanilla extract
2 peaches, diced
powdered sugar


Preheat oven to 350 degrees. Lightly grease your bundt pan.
Mix together the dry ingredients: flour, sugar, cinnamon, salt, baking soda.
Mix the wet ingredients: water, oil, apple cider vinegar, and vanilla - then add into the dry ingredients and stir together.
Gently fold in the diced peaches then pour the batter into the bundt pan.

Bake for 40-50 minutes and let cool. Top with powdered sugar and serve!

What is your favorite dish to bring to a brunch potluck?

Thanks for stopping by!

Chocolate Chip Muffins

Sometimes the simple treats are the best. I do love interesting combinations of flavors, and fancy baked goods, but more often than not my cravings are for the classics - like these simple chocolate chip muffins. They are easy to make and last awhile, so bake up a batch on the weekend for a crowd, or keep them all to yourself!

Chocolate Chip Muffins
makes 12, adapted from my baking addiction

2 C all-purpose flour
1/4 C agave
1/3 C sugar
2 tsp baking powder
1/2 tsp salt
1/2 C vegan butter, melted and cooled
2 flax eggs (2 T flax + 6 T water)
2/3 C almond milk
1 1/2 tsp vanilla extract
1 1/2 C vegan chocolate chips or chunks (I use the Enjoy Life brand)

Preheat oven to 400 F. Line muffin tin with 12 papers.
Combine the melted butter, flax eggs, almond milk, vanilla, and agave in a large bowl and mix well.
In another bowl whisk the flour, sugar, baking powder, and salt.
Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix together until combined, Fold in the chocolate chips.
Divide the batter into the muffins tins and bake for 17-20 minutes.
Let cool and enjoy!

What is your favorite classic muffin flavor?

Thanks for stopping by!

Blue Moon Cupcakes with Orange Buttercream Frosting

What type of cupcakes do you make when your sister is planning a birthday party for her husband that involves beer tasting and manly mustache decorations? Beer cupcakes of course! Living in Colorado we are spoiled with some great beer, and I have learned to appreciate a good wheat beer with an orange wedge. I figured that infusing the frosting with some orange would pair perfectly with these blue moon cupcakes. After a successful attempt at champagne cupcakes, I had a feeling these beer cakes would be super tasty.

Blue Moon Cupcakes
makes 12, adapted from spoon fork bacon

1/2 C vegan butter, softened
1 1/4 C sugar
1 2/3 C flour
1 tsp baking powder
1/8 tsp salt
2 flax eggs (2 Tbsp flax + 6 Tbsp water)
1 tsp vanilla
1 orange, zested + extra for garnish
2/3 C Blue Moon or wheat beer
2 Tbsp almond milk



Orange Buttercream Frosting
4 oz vegan cream cheese, softened
1/2 C vegan butter, softened
2 1/2 C powdered sugar
2 Tbsp fresh squeezed orange juice

Preheat oven to 375 F. 
In a large bowl cream together the butter and sugar. Add in the flax eggs, vanilla, and the zest from one orange and mix well.
In another bowl sift together the flour, baking powder and salt.
In a small bowl whisk together the beer and the almond milk.
Alternatively add the flour mixture and beer mixture into the butter mixture. Stir until fully combined.
Line your muffin tin with cupcake liners and fill them 2/3 full with the cupcake batter.
Bake for 15-17 minutes, let cool completely.

To make the frosting cream the butter and cream cheese together, and then slowly add in the powdered sugar and mix. Stir in the orange juice. Pipe the frosting onto the cupcakes and top with orange zest.

These cupcakes were a big hit! The orange zest on top really gives it a pop of color and flavor that goes perfectly with the subtle taste of the wheat beer in the cupcakes. These would be perfect for those summer cookouts or for the beer lover in your life. I know it's an odd flavor for a cupcake, but it totally works.

What is the most unusual cupcake flavor you've tried?

Thanks for stopping by!

Pancake Puffs

Everyone - I think I may have solved breakfast. I really love pancakes and waffles, but making them on the griddle or waffle iron is totally hit or miss for me. I don't know what skill it is that I am lacking, but I end up burning half of my pancakes, and getting my waffle batter oozing all over the place. Plus you have to make one at a time? Forget that!

I stumbled on one of those pinterest posts where you read it and think "Oh yeah right". You know, like that melted crayon art. I saw one where they made pancakes in a muffin tin and they came out all cute and perfect. I was skeptical...but look at these adorable pancake puffs! They all look great and were ready to be served at the same time. Breakfast is saved my friends.

Pancake Puffs
makes 12, adapted from this homemade life.

1 C flour
1 Tbsp baking powder
1/4 tsp salt
1 C almond milk
2 Tbsp melted vegan butter
3 Tbsp maple syrup

mix in ideas:
vegan chocolate chips
banana slices
berries
peanut butter
boca chick'n patties

Preheat oven to 350 F.

In a bowl mix together the almond milk, butter, and maple syrup. Add in the flour, baking powder, and salt and whisk until combined.

Divide the batter amongst 12 muffins tins, and add in whatever mix ins you'd like. Bake for 12-14 minutes and enjoy!

Yes, you read that right up above. I cooked a Boca vegan chick'n patty, and then cut it up and put it in my pancake batter. I was going for the "chicken and waffles" flavor combo. It was pretty awesome! Top with your favorite maple syrup and you are good to go. I really enjoyed the banana and blackberry combo, and my husband said his favorite was peanut butter with chocolate chips.

What are your favorite pancake flavor combos?

Peanut Butter Oatmeal Chocolate Chip Cookies

Check these cookies out! I am dubbing these the "everything" cookies, since they have every delicious ingredient that could go into a cookie in them - peanut butter, oatmeal and chocolate chips. I already know these chewy cookies are going to become my new favorites.

Peanut Butter Oatmeal Chocolate Chip Cookies
adapted from the bankrupt vegan
makes 2 dozen cookies

1 1/4 C flour
4 tsp ground flaxseed
1 C oats
1 C brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1/4 C canola oil
1/2 C agave
3/4 C peanut butter
1 C vegan chocolate chunks


Preheat oven to 350 F. Mix the oil, agave, vanilla, and brown sugar together. Add the peanut butter and combine. Add in the rest of the ingredients and stir well.
Scoop the cookie dough onto a greased cookie sheet and bake for 9-11 minutes until just crisp around the edges. Let cool and enjoy!

What else would you add to these "everything" cookies to make them even more epic?

Thanks for stopping by!

Carrot Cranberry Muffins

This week marks both my one year anniversary of eating vegan and of creating this blog! I want to thank each and every one of you for reading along and continuing to inspire me to come up with new recipes. I started this blog the same week I became vegan because I had a hunch that it would keep me motivated and help to connect with others - and boy, was I right! I'm so grateful for the people I've met in the past year, and I'm looking forward to sharing and cooking along with even more friends in the next year.

As I was thinking about what special recipe I could make to celebrate this occasion, I thought back to my first recipe I ever posted - Carrot Cranberry Muffins. I realized that my one camera phone photo didn't do these tasty muffins justice at all, so I decided I would whip up another batch!

Carrot Cranberry Muffins
2 C flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon
1 C sugar
1/2 C canola oil
1/4 C applesauce
1 C finely grated carrots (approx 2 medium)
1 1/2 tsp vanilla extract
3/4 C dried cranberries


Preheat oven to 375 F.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, whisk together the sugar, oil, applesauce, and vanilla until combined. Mix in the grated carrots.

Stir in the dry ingredients until combined. Fold in the cranberries.
Divide the batter evenly among the muffin cups.

Bake for 20-25 minutes, until the muffins are golden brown and a cake tester inserted in the center of a muffin comes out clean.

Transfer the pan to a wire rack to cool for 10 minutes. Enjoy!

Well, these muffins are just as good as I remembered and were a great way to reflect back on a full year of vegan food fun. I feel like I've learned so much, and am looking forward to lots more cooking and baking, of course!

Thank you for reading, commenting, following me on facebook, twitter and instagram, and all the support over the last year for Vegan Fling. You all rock!

Thanks for stopping by!

Snickerdoodle Cookies

We've had some fun weather here in Colorado over the past week... I'm looking at almost a foot of snow out of my window right now. Even though we really need the moisture, I'm still not a fan of the snow at all and have no desire to go out and do anything in it. My solution to my snowed in day was (of course) to start baking! I realized I had not yet attempted to bake the fun and classic snickerdoodle cookies, so I set out to change that.

Snickerdoodle Cookies
makes about 2 dozen small cookies

1/2 C vegan butter
3/4 C sugar
1/4 C almond milk
1 tsp vanilla
1 3/4 C flour
1/4 C cornstarch
1 tsp baking powder 
topping:
1/4 C sugar
1 1/2 Tbsp cinnamon

Preheat oven to 350. Soften vegan butter and with an electric mixer beat it with the sugar. Add in almond milk and vanilla and mix again. Whisk the flour, cornstarch, and baking powder together in a separate bowl, then add to the wet ingredients and mix well.

Combine the sugar and cinnamon on a plate and stir. Roll the cookie dough into balls and then roll through the cinnamon sugar mixture to coat. Place on a greased cookie sheet.
Bake for 10-12 minutes then let cool.

Note: My cookies didn't really expand that much, so if you want larger cookies you can make the dough ball bigger.

I was actually happy that these didn't spread out too much in the oven, because they ended up being cute little round bite size cookies. Simple and tasty with a cinnamon sugar coating, these cookies are perfect for any occasion. I hope you enjoy!

Thanks for stopping by!

Frosted Heart Sugar Cookies

Happy Valentines Day to all my fabulous readers! I wanted to share these fun heart shaped cookies with you today in honor of the holiday of love.

I got it in my head that I wanted to make heart cookies and so I made it my weekend mission to find a heart-shaped cookie cutter and get down to business. My original plan was to make simple sugar cookies and use them to top my vanilla cupcakes with chocolate buttercream frosting, but once I had my cupcakes done I realized I didn't want to smoosh the pretty frosting down with a cookie. I also had some frosting leftover from the cupcakes so I decided to frost and sprinkle the cookies too! It turned out to be a pretty good plan, I think.

Frosted Heart Sugar Cookies
makes about 2 dozen small to medium cookies
 
1 C flour
1/2 C sugar
1/2 C vegan butter
1 tsp baking powder
1 tsp vanilla extract
optional: chocolate frosting recipe here, sprinkles


Preheat oven to 350 F. With an electric mixer, cream the butter and sugar together. Add the vanilla and mix. Sift the flour and baking powder then mix into the butter mixture until a dough if formed. Place in plastic wrap and refrigerate for 1 hour.
Roll the dough out and cut with the cookie cutters of your choice.
Bake for 12-15 minutes and let cool before topping with frosting and sprinkles.

These cookies might not be the neatest or prettiest things I've ever made, but as long as they taste good I don't mind! Are you a fan of frosted cookies or do you prefer them plain? Personally I think sprinkles make everything a little more fun.

As always, thanks for stopping by. I hope you are spending the day with those you love! 

Vanilla Cupcakes with Chocolate Buttercream Frosting

Happy Valentines Week! I've always loved valentines day, maybe because it happens to also be my birthday so I had two reasons to party and eat cake. People ask me if I disliked my birthday falling on a holiday when I was a kid, but I didn't mind - everyone was swapping cards and eating candy, so it just made it feel like everyone was celebrating!

I enjoy experimenting and trying new flavor combinations in my desserts, but I still have a soft spot for the classics. These vanilla cupcakes with chocolate frosting is perfect to bring to parties or make for any special occasion. I topped them off with some pink sprinkles in honor of valentines day.

Vanilla Cupcakes with Chocolate Buttercream Frosting
makes 12 cupcakes
adapted from vegan cupcakes take over the world

For the cupcakes:
1 C almond milk
1 tsp apple cider vinegar
1/3 C canola oil
3/4 C granulated sugar
2 tsp vanilla extract
1 C all purpose flour
1/4 C coconut flour (or all purpose flour)
2 Tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt


Preheat the oven to 350 and line your muffin pan with cupcake liners.
Whisk together the milk and the apple cider vinegar and set aside for a few minutes so it will curdle.

Beat the milk mixture, oil, sugar, and vanilla together in a large bowl.
Sift together the flour, cornstarch, baking powder, baking soda and salt.

Mix everything together until smooth.
Fill cupcake liners 2/3 way full, and bake for 20-22 minutes Let cool completely before frosting.

For the frosting:
1/4 C vegetable shortening
1/4 C vegan butter, softened
1 1/3 C powdered sugar
1/3 C cocoa powder
1/2 tsp vanilla extract
3 Tbsp almond or soy milk

Cream the shortening and butter together with an electric mixer. Slowly add the powdered sugar, mixing well each time. Add in the cocoa powder, vanilla and almond milk and mix again. Spread onto your cupcakes or use a frosting piping bag.

Optional: top with sprinkles!

I also figured out the secret ingredient to getting that perfect fluffy frosting. I had made a chocolate buttercream before and it tasted great, but it really wasn't fluffy. This time I added in vegetable shortening, and that did the trick.

I also made these heart shaped frosted sugar cookies. Check back later this week for the recipe! 
I thought I'd include this last photo so you all could see what happens when you run out of the fun pink cupcake papers and all you have left are Halloween themed ones...

Happy Valentine's Day!