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This week, we are showing you how to shake up different parts of your life. Today, chef and author Chloe Coscarelli tackles one of our favorite things…dessert! Coscarelli shares her great vegan treats below.
Ginger Nutmeg Spice Cupcakes
Makes 18 cupcakes
6 medjool dates
1/2 cup maple syrup
2 tablespoons water
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 cup pumpkin puree, canned
1 cup canned coconut milk, mixed well before measuring
1/2 cup canola oil
2 teaspoons white or apple cider vinegar
1 tablespoon pure vanilla extract
VANILLA BEAN BUTTERCREAM
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon pure vanilla extract
Seeds of 1 vanilla bean
2 to 5 tablespoons soy, almond, or rice milk
Extra ground cinnamon for dusting
To make the Date Caramel: Place dates in a small saucepan with water to cover, and bring to a gentle boil. Let the dates boil gently for ten minutes. Drain and rinse with cold water until cool to the touch. Peel the dates with your fingers and discard the skin. Remove the pits and coarsely chop the dates. Place in a blender; add maple syrup, water, and cinnamon. Blend until smooth. Strain out any remaining date pieces and transfer caramel to a plastic squeeze bottle. Refrigerate until chilled.
To make the Spice Cupcakes: Preheat the oven to 350 degrees F. Line 2 (12-cup) cupcake pans with 18 cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. In a separate bowl, whisk together pumpkin, coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.
To make the Vanilla Bean Buttercream: Using a handheld or stand mixer, beat the shortening until smooth. With the mixer running on low, add powdered sugar, vanilla extract, vanilla bean seeds, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. You may not need to use all of the nondairy milk. Beat on high for 2 more minutes until light and fluffy.
To assemble the cupcakes: Pipe a swirl of the Vanilla Bean Buttercream on the Spice Cupcakes and lightly dust with cinnamon. Drizzle with the Date Caramel.
Makes 34 truffles
1/2 cup canned coconut milk, mixed well before measuring
1/2 teaspoon pure vanilla extract
3 1/2 cups semisweet chocolate chips (dairy-free), divided
Chopped shredded coconut for rolling
Cocoa powder for rolling
In a small saucepan, heat coconut milk over medium-low heat until it just begins to boil. Reduce heat to low and add salt, vanilla, and 1 1/2 cups chocolate chips. Let the chocolate melt, whisking frequently, until smooth. Remove from heat and transfer to an 8- to 10-inch loaf pan. Let cool and refrigerate until firm and set.
Using a small scoop or melon baller, scoop the set chocolate onto a parchment-lined tray and freeze for 15 minutes. Remove from freezer and shape into balls using the palms of your hands. Freeze for 15 more minutes, or until firm.
Melt the remaining 2 cups chocolate chips in a double boiler or microwave. Remove the tray of chocolate balls from the freezer. Dip each ball into the melted chocolate and remove using two forks. If you are making coconut truffles, roll the balls immediately in the shredded coconut until completely coated and then refrigerate. If you are making cocoa truffles, refrigerate the chocolate-coated balls first for about 20 minutes before rolling in the cocoa powder. Refrigerate the truffles until serving.
Baked Sprinkle Doughnuts
Makes 12 doughnuts
2 2/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking soda
2 teaspoons ground nutmeg
1 teaspoon salt
1 cup soy, almond, or rice milk
1/4 cup canola oil
1/4 cup white or apple cider vinegar
1 teaspoon pure vanilla extract
Old-fashioned or Chocolate Glaze (recipe to follow)
Optional toppings: Rainbow or chocolate sprinkles, chopped toasted almonds, shredded coconut, mini chocolate chips.
Preheat the oven to 375 degrees F. Lightly grease two doughnut pans.
In a large bowl, whisk flour, sugar, baking soda, nutmeg, and salt. In a medium bowl, whisk nondairy milk, oil, vinegar, and vanilla. Add the wet ingredients to the dry and whisk together quickly until just combined. Do not over mix.
Using a pastry bag with a thick round pastry tip, pipe batter into the prepared doughnut pans and bake for 10 to 12 minutes. Remove the pan from the oven and let sit 5 minutes before unmolding.
1/4 cup semisweet chocolate chips (dairy-free)
2 tablespoons plus 1 teaspoon soy, almond, or rice milk
1/2 cup powdered sugar
In a double boiler or microwave, melt the chocolate chips and nondairy milk together. Whisk in the powdered sugar until smooth. Let sit for 5 to 10 minutes before glazing so that the glaze thickens and any powdered sugar clumps dissolve.
1 cup powdered sugar
2 tablespoons soy, almond, or rice milk
In a small bowl, whisk the powdered sugar and nondairy milk until smooth.
To assemble donuts: Dip each doughnut into the glaze, covering the top. Twist the donut as you remove it from the glaze to give it a nice finish and prevent dripping. Immediately sprinkle the topping onto the glaze and let set.