Vegan Chocolate Chip Muffins

Cupcakes and Muffins, Vegan

Vegan Chocolate Chip Muffins

Adapted from Happy Herbivore by Lindsay S. Nixon

What do you do when you have overly ripe bananas that smell and look too disgusting to eat? Well…you can always blend them in a smoothie…or how about baking? You can always go with the classic banana bread but a lot of other recipes, especially vegan baking, use bananas as well. I loved these muffins with their chocolatey banana taste.

Yields 12 muffins

Ingredients:

  • 1 ¾ cups whole wheat flour
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar
  • ½ cup of almond milk
  • 2 very ripe bananas
  • ¼ cup unsweetened applesauce
  • ½ cup chocolate chips

Directions:

  1. Preheat the oven to 350F (177C). Line a muffin tin with muffin cups and set aside.
  2. In a mixing bowl, whisk the flour, baking powder and sugar together.
  3. In a food processor or blender, combine the milk with the bananas until smooth. Pour into the flour mixture. Stir a few times, add the applesauce and stir until mostly combined.
  4. Gently fold in the chocolate chips, stirring until just combined.
  5. Bake for about 15 to 20 minutes or until the muffins are golden, fir m to the touch and a toothpick inserted in the center comes out clean.

 

Comments: Very ripe bananas are perfect for baking as they will gave the baked goods a banana taste as well as sweetness. This recipe is mostly sweetened by the bananas I used almond milk but you can use any nondairy milk if you are vegan or just regular milk if you aren’t. The originally recipe has 1 tablespoon of vanilla as well; I didn’t use any because I somehow didn’t have vanilla at home (the horror!). I used regular chocolate chips, which is what I had at home but if you are vegan use the vegan ones. Since this is vegan baking and uses whole wheat flour, the muffins won’t rise as much as regular ones and they will be denser, not as fluffy. I highly recommend these muffins; they were really good!

Vegan Chocolate Chip Muffins, mordido

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Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins

Cupcakes and Muffins, Sin categoría

Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins

Adapted from ambitious kitchen.com

How much longer before you get tired of my pumpkin recipes? I’m sorry but you are just going to have to deal with it. Pumpkin season is not over yet and I am making the most out of it. Here are some yummy muffins to warm up your day!

Yields 12 muffins

Ingredients:

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • Pinch of cloves
  • 1 cup pumpkin purée (not pumpkin pie mix!)
  • 1/4 cup honey
  • 1 egg
  • 1/2 tablespoon olive oil
  • 1 tablespoon vanilla
  • 1/2 cup plain Greek yogurt
  • 1/3 cup almond milk
  • 1/2 cup chocolate chips

Directions:

  1. Preheat the oven to 350F (177C). Grease a 12-cup muffin tin and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and cloves.
  3. In a large bowl, mix the pumpkin, honey, egg, oil, vanilla, yogurt and milk until well combined, smooth and creamy.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
  5. Divide the batter evenly into the prepared muffin tin. Bake in the preheated oven for 15-20 minutes or until a toothpick inserted int he middle comes out clean or with a few crumbs attached. Cool the muffins for 5 minutes and then remove them from the tin.

 

Comments: The muffins themselves aren’t all that sweet but the chocolate chips add all the sweetness you could want. The muffins do come out deliciously moist and soft due to the yogurt and pumpkin. They’re pretty quick to whip up (30-40 minutes total). Do not use muffin liners; whole wheat muffins tend to stick to them and you don’t want pieces of paper in your muffins! You can easily make the muffins gluten free by using all-purpose gluten free flour instead of whole wheat. You can also make them vegan by replacing the egg with 1 flax egg, using applesauce instead of Greek yogurt and using vegan chocolate chips. They are best hot out of the oven. You can reheat any leftover muffins in the microwave for about 20 seconds.

Whole Wheat Pumpkin Chocolate Chip Greek Yogurt Muffins, uno

 

Chocolate-Crusted Banana Blondies

Brownies and Bars

Chocolate-Crusted Banana Blondies

Adapted from nytimes.com/cooking

You’ll probably get tired of me saying that I get asked to make desserts when there are any get-togethers with family friends. But it’s true! I found this recipe in the cooking section of The New York Times. I am very well known for my famous blondies but I was intrigued by the idea of “banana blondies.” However, what surprised me about this recipe was that it uses a lot of butter and has no chocolate chips. Still good and I hope you enjoy!

Ingredients:

  • 2½ sticks unsalted butter (1 ¼ cups)
  • 200 grams chocolate wafer cookies (to make about 3 cups of crumbs)
  • 55 grams light brown sugar (about ¼ cup)
  • ½ teaspoon salt
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 455 grams dark brown sugar (about 2½ cups)
  • 1 teaspoon vanilla extract
  • 130 grams all-purpose flour (about 1 cup)

Directions:

  1. Preheat the oven to 375F (190C).
  2. Melt 1 stick of butter in the microwave. Process the chocolate wafer cookies in the bowl of a food processor to make fine crumbs. Add the light brown sugar and melted butter. Process until the mixture is the consistency of damp sand.
  3. Dump the mixture into a 9×13-inch baking pan and press it into an even layer.
  4. Bake in the preheated oven for about 7 to 10 minutes or until the surface is firm. Remove the pan and set aside.
  5. Reduce the oven heat to 350F (177C).
  6. In a large skillet over medium heat, melt 12 tablespoons of butter and let it cook until the foam subsides and the butter turns a deep nut brown (about 5 minutes). Let cool.
  7. In a large bowl, whisk together the bananas, eggs, dark brown sugar and vanilla. Whisk in the brown butter.
  8. In a separate bowl, whisk together the flour and salt.
  9. Fold the flour mixture into the banana-butter batter.
  10. Pour the mixture over the prepared crust and spread evenly.
  11. Bake in the preheated oven for 45 to 55 minutes or until the top is firm and a toothpick inserted in the center comes out with a few crumbs attached but not wet. Cool completely before cutting.

Comments: The taste of theses blondies is very interesting. At first, you just feel the rich flavor of the cooked butter but then you can taste the banana. I love it when you can actually taste the banana in baked banana goods. I was lucky enough to find Nabisco Famous Chocolate Wafers. However, I know chocolate wafer cookies aren’t the easiest thing to find. If you don’t find any, you can always use Oreos instead since we are making a crumb crust. Remember to remove the cream filling before processing the Oreos though. The original recipe included 80 grams (1/2 cup) of chopped toasted walnuts; I omitted them because I’m not a fan of walnuts but feel free to do as you wish.

Chocolate-Crusted Banana Blondies, costado

Vegan Chocolate Cake

Cakes, Vegan

Chocolate Cake (Happy Herbivore)

Adapted from Happy Herbivore by Lindsay S. Nixon

It was Sunday morning on Father’s Day. I was planning on making crumpets for the planned brunch but I forgot I had to let the dough rise. So I scrambled through my recipes, looking for something I could quickly whip up. However, everything had eggs or the vegan recipes had banana. I only had 1 egg left in the refrigerator and 0 bananas. Fortunately, I found this recipe in one of my vegetarian cookbooks. It was really spongy, moist and delicious.

Ingredients:

  • 1 ¼ cups whole-wheat flour
  • ¼ cup unsweetened cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup dark brown sugar
  • 1 cup nondairy milk
  • 6 tablespoons unsweetened applesauce
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips

Directions:

  1. Preheat the oven to 375F (190C). Grease an 8-inch square baking dish and set aside.
  2. In a mixing bowl, whisk the flour, cocoa, baking soda and baking powder together.
  3. Add sugar, milk, applesauce, balsamic vinegar and vanilla. Stir until just combined.
  4. Transfer the batter into the prepared baking dish and sprinkle with the chocolate chips.
  5. Bake in the preheated oven for 20 to 30 minutes or until the cake springs back to the touch and a toothpick inserted in the middle comes out clean.

Comments: The secret to this cake is the balsamic vinegar. I did some research because I was curious about the effects of vinegar in making a cake. I found that it’s what makes a vegan cake moist. I topped the cake with Ghirardelli bittersweet chocolate chips; use vegan chocolate chips if you are vegan. You can of course also use semisweet chips and I’m sure white chocolate chips would go great with the cake as well. You may also want to substitute the chips for frosting instead.

Chocolate Cake (Happy Herbivore), pedazo

Rich Marbled Chocolate Cake

Cakes

Rich Marbled Chocolate Cake, pedazo lado

Adapted from Crazy for Chocolate

While on my spring break, my friend’s parents invited my parents and me over for dinner. Of course, they asked me to bake a dessert. I already had my eye on this one and I chose to make it because, after all, who doesn’t love chocolate? It’s quite simple and looks really nice, a good crowd-pleaser.

The Unbaked Cake

The Unbaked Cake

The Cake

Ingredients:

  • 125g (4 oz.) dark chocolate, chopped, or dark chocolate chips
  • 125g (4 oz.) butter, softened
  • ½ cup (125g/4oz) white sugar
  • 2 eggs, lightly beaten
  • 1¼ cups (155g/5 oz.) self-raising flour, sifted
  • 1/3 cup (80mL/2¾ fl oz.) milk
  • 1 tbsp milk, extra
  • ½ tsp vanilla

Directions:

  1. Preheat the oven to 180C (350F). Grease a deep 20cm (8 inch) round cake pan.
  2. Place the chocolate in a microwavable bowl and melt the chocolate according to the directions on the package.
  3. Using electric beaters, beat the butter and sugar in a large bowl until light and creamy. Add the eggs gradually, beating thoroughly after each addition.
  4. Using a metal spoon, fold in the sifted flour alternately with the milk. Add the extra tablespoon of milk and vanilla. Stir until combined.
  5. Divide the mixture in two and add the melted chocolate to one portion. Mix well.
  6. Spoon the two mixtures alternately into the prepared pan. Swirl the mixture with a skewer. Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean.
  7. Leave the cake in the pan for 15 minutes. Then remove it from the pan and let it cool.
The Baked Cake

The Baked Cake

The Chocolate Icing

Ingredients:

  • 100g (3 1/3 oz.) white chocolate, chopped, or white chocolate chips
  • 4 tbsp cream
  • 100g (3 1/3 oz.) dark chocolate, chopped, or dark chocolate chips

Directions:

  1. Place the white chocolate and 2 tablespoons of cream in a small microwavable bowl. Melt the chocolate according to the directions on the package.
  2. Repeat the melting process with the dark chocolate and remaining cream.
Icing the Cake

Icing the Cake

Assembling the Cake

Ingredients:

  • 1 cake (recipe above)
  • Chocolate Icing (recipe above)

Directions:

  1. Let the cake cool completely.
  2. Place alternate blobs of the white and dark chocolate mixtures on top of the cake.
  3. Swirl with a skewer for a marbled look.
The Finished Cake

The Finished Cake

Comments: The original recipe called for 1 tablespoon of brandy, which I substituted for the extra tablespoon of milk. I was originally planning on not simply omitting it but the tablespoon of liquid improves the consistency of the batter. I did not have an 8-inch cake pan available so I ended up using a 9-inch one. If you do so, the cake will not be as tall and you must shorten the cooking time to around 30 minutes. The cake is best if eaten on the same day it is made. Finally, when you are spreading the icing over the cake, make sure to work fast because it solidifies quite quickly and it becomes harder to spread.

Rich Marbled Chocolate Cake, pedazo

Brownies de Blanca Cotta

Brownies and Bars

Brownies de Blanca Cotta, close-up

Adapted and Translated from La cocina divertida de Blanca Cotta by Blanca Cotta

No joke, these are my absolute FAVORITE brownies. These bring back memories from way back in my childhood. I suppose you could say they are more “European-style” brownies. They are very rich and fudgy on the inside and have a crackly surface. They are superb. I apologize to any Americans reading this but I was a bit disappointed when I came to the U.S. and tasted the American brownies. Even the ones that are supposedly “fudgy” have nothing on these. Don’t take my word for it; try them out!

Ingredients:

  • 200g (7 oz.) butter
  • 2 cups white sugar
  • 300g (10.6 oz.) dark chocolate, chopped
  • 4 eggs
  • 1 cup flour

Directions:

  1. Preheat to oven to 350F (177C).
  2. Put the butter in a saucepan and place the chocolate on top. Heat over medium heat.
  3. Once the chocolate is softened, remove from heat and mix with a wooden spoon until well combined.
  4. Beat the eggs and sugar with electric beaters in a bowl until the mixture thickens and the top becomes the bubbly.
  5. Add the melted chocolate and continue beating until bubbles form.
  6. Gradually add the flour and keep beating until the surface becomes bubbly once more.
  7. Pour the mixture into a greased 13×9 inch baking dish.
  8. Place in the preheated oven for about 20-25 minutes. When done, the top will crackle. The inside should be moist but a toothpick inserted in the middle should come out clean.
  9. Allow to cool before cutting.

Comments: I insist you try these brownies; I really do. I have a few recommendations. You most definitely don’t want to overbake them because they will become very hard. I get a bit nervous myself about whether or not they are ready but you will know when the top begins to crackle, I promise. Psst…if they come out a bit raw, no one will mind the melty deliciousness…They are absolutely amazing straight out of the oven but you will get a gooey mess. If you’re making them for yourself, be my guest to dig in as soon as they are out but if you are sharing with others, wait before cutting. You may add nuts if you wish.

Brownies de Blanca Cotta

Ultra Choc-Chip Cake

Cakes

Ultra Choc-Chip Cake

 

Adapted from Crazy for Chocolate

I made this cake for my father’s birthday. As the name clearly states, it is very chocolatey and the chocolate chips add an extra touch to it. You can decorate it with the chocolate zig-zags to make it extra pretty.

The Cake

 Ingredients:

  • 125 g (4 oz) butter
  • 1 cup (185 g/6 oz) Brown sugar
  • 2 eggs, lightly beaten
  • 1 tsp vanilla
  • 1/3 cup (40 g/1 1/3 oz) self-raising flour
  • 1 cup (125 g/4 oz) all-purpose flour
  • 1 tsp baking soda
  • ½ cup (60 g/2 oz) cocoa powder
  • ¾ cup (185 ml/6 fl oz) buttermilk
  • ½ cup (90g/3 oz) dark chocolate chips

Directions:

  1. Preheat the oven to 350F (180C). Grease an 8-inch round cake pan.
  2. In a large bowl, combine the butter and sugar with an electric beater until light and creamy. Add eggs gradually, beating well after each addition. Add vanilla.
  3. Sift the flours into a medium bowl. Add the baking soda and cocoa powder until combined.
  4. Using a metal spoon, fold the flour and cocoa mixture alternately with the buttermilk into the butter mixture. Stir until combined and smooth. Add the chocolate chips.
  5. Pour the mixture into the prepared pan and smooth the surface. Bake for 50 to 60 minutes in the preheated oven until a toothpick comes out clean when inserted into the center of the cake. Leave the cake in the pan for 30 minutes. Then transfer the cake to a wire rack to cool completely.

The Icing

Ingredients:

  • 100 g (3 1/3 oz) butter
  • 100 g (3 1/3 oz) dark chocolate, chopped

Directions:

  1. Melt the butter and chocolate in a small microwavable bowl according to the microwave instructions on the chocolate’s packaging.
  2. Allow to cool.

Assembling the Cake

Ingredients:

  • Chocolate cake (recipe above)
  • Icing (recipe above)
  • Chocolate zig-zags, optional (instructions below)

Directions:

  1. Once the cake and icing are cool, spread the icing evenly over the top of the cake.
  2. Top and decorate with the chocolate zig-zags.

The Chocolate Zig-Zags

Ingredients:

100 g (3 1/3 oz) dark chocolate or chocolate chips

Directions:

  1. Wrap a rolling pin with baking paper.
  2. Place the chocolate in a microwavable bowl and melt it according to the directions on the packaging.
  3. Pour the chocolate into an icing bag or piping bag. Drizzle the chocolate over the wrapped rolling pin in zig-zag patterns.
  4. When set, carefully lift off with a flat-bladed knife.
  5. Store in an airtight container in the refrigerator between sheets of greaseproof paper.

 

Comments: This is a beautiful, delicious, decadent cake. It is also quite simple. The only suggestion I can make is to add confectioners’ sugar to the icing. The picture in the book shows the cake with a nice, thick layer of frosting. However, if you follow the directions for making the icing, you get an icing that’s more like a ganache. If you like the ganache, that’s fine; next time I make this cake, I will try adding confectioners’ sugar to get something more like a frosting. It is also essential that you keep the zig-zags in the refrigerator because they will melt.

Chocolate and Cookie Layer Delight

Desserts

Pasteles de galletas y chocolate 3

Adapted and Translated from Semana Magazine

Every time I looked through my mom’s binder of cut-out recipes, I came across this delicious-looking dessert. I promised myself I would make it one day. Finally, some friends invited us over and I had to make dessert. They liked chocolate and I wanted to make something fresh. This was perfect. I give you a decadent dessert for the chocolate-lover’s soul.

Ingredients:

  • 125 g butter
  • 150 g chocolate
  • 5 tablespoons of sugar
  • 3 eggs, divided
  • 1 cup milk
  • 48 (about 372 g) Biscoff cookies or other rectangular, plain cookies of your choice

Chocolate topping:

  • 113+ g chocolate
  • 1 tablespoon butter

Directions:

  1. Line a 13×9 baking pan with parchment paper and set aside.
  2. Place the chocolate on top of the butter in a microwavable bowl and melt together according to the directions on the chocolate wrapper. Mix in 3 tablespoons of sugar and the egg yolks one by one. Beat the 3 egg whites until stiff, shiny peaks form. Gently fold into the chocolate mixture.
  3. Mix together the milk and the rest of the sugar. Apply a layer of the chocolate mixture to the bottom of the pan and then top with a layer of cookies. Soak the cookies in the milk before adding to the pan. Continue with the rest of the chocolate mixture and cookies. I got 3 layers of each. In each cookie layer, I put 2 rows of 8 cookies. The final layer should consist of cookies.
  4. Refrigerate for 1 hour.
  5. Melt the remaining 113 g of chocolate and the tablespoon of butter in the microwave according to the chocolate wrapper. Spread the chocolate over the dessert and make a wavy design with a fork.

 

Comments: At first, I was a bit hesitant about using Biscoff cookies because they have a pretty distinct flavor. However, their taste blended nicely with the chocolate. Depending on which cookies you use, you may need more or less (the original recipe calls for 200 g of cookies). Had I been in Argentina, I would have used galletitas Lincoln. In Spain, I would have used galletas Chiquilín. If you want to present your dessert on a nicer tray, you can lift it out of the baking pan with the parchment paper and then peel off the paper while sliding the dessert onto the tray. I recommend that you make this dessert the day before so that that the cookies and chocolate blend together. Remember to keep refrigerated!

Pasteles de galletas y chocolate

Layering the chocolate and cookies

Mi pastelito