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!

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!

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!

Chocolate Chia Pudding

 

I've decided to try out these chia seeds everyone's talking about. These little seeds are economical and have some great health benefits, including being full of omega 3's. Naturally I decided the best way to try these for the first time was surrounding them with chocolate!

This recipe is so easy, and you can make it ahead of time and keep it in the fridge overnight for ease of snacking. I don't know if this could really pass as "real" pudding, because the chia seeds do give it an interesting texture, but it will definetly satisfy those sweet cravings and topped with sprinkles or fresh fruit would make a tasty dessert.

Chocolate Chia Pudding
serves 2-3

4 Tbsp chia seeds
1 C almond milk
4 Tbsp maple or agave syrup
2 Tbsp cocoa powder
1 tsp vanilla

Mix all ingredients together well. It takes a little stirring time to incorporate everything.
Refrigerate for at least 30 min or leave overnight. Enjoy topped with chocolate sprinkles or fresh fruit!

For extra fun I served this chia pudding in these pink-based cocktail glasses and topped it with some vegan chocolate sprinkles. This pudding is not as thick as traditional puddings usually are, but I still think it's worth a try, especially if you have a sweet tooth like I do!

Thanks for stopping by!

Salted Caramel Chocolate Chip Cookies

Today I am sharing my recipe for Salted Caramel Chocolate Chip Cookies over on Sunday Morning Banana Pancakes!
I'd love it if you'd pop over and say Hi to Heather, and check out the cookie recipe too. Hope you enjoy!

Magic Cookie Bars

I'm so happy to welcome back Heather of Sunday Morning Banana Pancakes today with an amazing holiday treat guest post! I am also sharing my recipe for Salted Caramel Chocolate Chip Cookies over on SMBP today, but make sure you check out Heather's beautiful creation below before clicking over to see those. Thanks for sharing your recipe, Heather!

I am so excited to once again be guest posting here at Vegan Fling! You all know how much I love Meliss and her blog from my other guest post, so it should be no surprise that I jumped at the opportunity once again, to share a recipe with YOU - the wonderful readers of Vegan Fling!

Chocolate Chip Coconut Oatmeal Mini Bundts

Mini bundts have a special place in my heart. We served mini bundts at our wedding reception instead of cake, and they were awesome. Recently Heather featured some amazing looking mini bundts over at Sunday Morning Banana Pancakes, and it prompted me to go on a mission to find my own mini bundt pan. After finally securing one, I set about to test my first batch.

Chocolate Chip Coconut Oatmeal Mini Bundt Cakes
makes 12 mini bundts, adapted from peas and thank you

1 C old fashioned oats
1 1/4 C boiling water
1/4 C coconut oil
1/4 C almond butter
2/3 C applesauce
1/2 C sugar
1/2 C brown sugar
1/2 tsp vanilla extract
1 C flour
1/2 C. coconut flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 C vegan chocolate chips
optional: powdered sugar to sprinkle on top


Preheat oven to 350 F.
Boil the water in a pot, stir in the oats and remove from heat. Set aside to allow oats to absorb the liquid.

In a medium bowl blend the coconut oil, almond butter, applesauce, sugars and vanilla together with an electric mixer.

In a separate bowl, sift together the flours, baking soda, baking powder, salt, and cinnamon.

Add the wet ingredients into the dry. Stir in the cooked oats. Mix in the chocolate chips.
Grease the mini bundt pan and fill with the batter.
Bake for 25-30 minutes or until a toothpick comes out clean when inserted into cake.
Let cool then top with sifted powdered sugar.

I was so happy (and kind of surprised) that they came out so well. Only one broke apart when taking them out of the pan! I think the key is greasing the pan well. These cakes had a great consistency and flavor, but were not overly sweet. Perfect for dessert or even breakfast. I can't wait to try out many more recipes with my new mini bundt pan!

What type of bundt cakes would you like to try?

Thanks for stopping by!

Vanilla Milkshakes with Hot Fudge Sauce

As a part of Vegan MoFo I decided to dedicate my Wednesday posts to Ladies' Night! You'll find ideas to host a fun movie party complete with drinks and snacks for the perfect girls night in.

 

I grew up watching and loving movies like Grease and Bye Bye Birdie. I know most people have seen these or at least been in a production of them in high school! Apparently the 1950's era just makes a great setting for breaking out into song. Another movie I discovered in recent years is Cry Baby, which stars a really young Johnny Depp. It's a spoof on the teen idol, good girl/bad boy 50's musicals and it's totally hilarious. So, if you're like me and love a good retro sing-a-long movie, I'm sure you'll also love these diner inspired milkshakes with hot fudge sauce!

Vanilla Milkshakes with Hot Fudge Sauce
makes 2-3 milkshakes, adapted from my little celebration

3 C vanilla dairy-free ice cream
1 C almond milk

1 C full fat coconut milk
1/2 C cocoa powder
5 Tbsp sugar
1/2 tsp vanilla extract
pinch of salt

optional: vegan chocolate sprinkles

Add the ice cream and almond milk to a blender, and mix until smooth. Add in more milk if it's too thick.

Combine the coconut milk and cocoa powder in a sauce pan and whisk over medium heat. Stir in the sugar, vanilla and salt and heat through. Transfer to a heat safe container to store.

To add the sprinkles around the glass like I did, dip the rim into some vegetable oil and then into a dish of the sprinkles.

Swirl your hot fudge around the inside of the glass, then pour in your milkshake. Feel free to add more fudge or sprinkles on top!

 

I always have a hard time passing up ice cream or milkshakes. These were a delicious sweet treat and would be so perfect for your next ladies night or any fun occasion. I'm already looking forward to trying other flavors...like my all time favorite- mint chocolate chip! What flavor would you make?

Thanks for stopping by!

No Bake Chocolate Oatmeal Cookies

As a part of Vegan MoFo I decided to dedicate my Thursday posts to recreating my family's favorite recipes - vegan style. My hope is that no one would be able to taste the difference!

I thought I'd start off my family recipe recreations with these no bake chocolate oatmeal cookies. These are THE cookies. You know, those ones that are made every year for holiday cookies, for any bake sales, and whenever you just need cookies that are guaranteed to come out right.

No Bake Chocolate Oatmeal Cookies
2 C sugar
6 Tbsp cocoa powder
1/2 C almond milk
1/4 lb. vegan butter
2 1/2 C. oats
1/2 tsp vanilla

Add the sugar, cocoa, almond milk, and vegan butter into a sauce pot and boil for 2 minutes while stirring.
Let cool slightly and mix in the oats and vanilla.

Drop spoonfuls onto wax paper, let cool and harden. (Place in fridge if needed to let cool.)
Store in a container at room temp or in the fridge.

I think this recipe originated from my Grandma, but my Mom made them all the time when I was growing up. We also called them "Chocolate Drop Cookies" since you drop them onto the wax paper. They are simple and quick, and are super chocolatey!
 

What are your family's favorite no fail cookies?

 
Thanks for stopping by!