Tag: Baking

Desserts, FOOD PHOTOGRAPHY

Vegan Chocolate Orange Cookies Recipe | Easy and Delicious

Cristina Carlos-Supino

*Makes 12 cookies

INGREDIENTS 

  • 70 g of softened butter
  • 50 g of cane sugar
  • 60 g of brown sugar
  • 2 tbsp of unsweetened almond milk at room temperature
  • 4 drops of pure orange oil extract
  • 25 g of unsweetened cocoa powder
  • 1 tbsp of corn starch
  • ¼ tsp of baking soda
  • 120 g of all-purpose flour

  • 60 g dark chocolate chopped for the drizzling
  • Dried orange zest for decoration and extra flavoring

INSTRUCTIONS

  • Preheat the oven to 350F and line a baking tray with a silpat mat or parchment paper.
  • To a mixing bowl, add butter, cane sugar, and brown sugar and cream together with a hand mixer for about 1 minute until fluffy. Add unsweetened almond milk and 4 drops of orange oil and mix until well combined. Then add cocoa powder, cornstarch, baking soda, and half of the all-purpose flour, mix, add the rest of the flour and mix again with the hand mixer until just combined. Don’t overmix the batter.
  • Divide the dough into 12 small balls using a 2 inch scooper and drop them on the baking tray, no need to flatten them.
  • Bake for 10 minutes.
  • Take the cookies out of the oven and let them sit on the tray for 3 minutes. Then place them on a cooling rack and let cool for at least 10 minutes.

  • For the chocolate drizzle, place the chopped dark chocolate in a bain marie or in a glass bowl, then place the bowl over a small pot of simmering water. Stir occasionally until melted and smooth. Take the chocolate off the stove.
  • Drizzle each cookie with dark chocolate and sprinkle with the dried orange zest.
  • Let the chocolate harden completely.

 Storage:

Store the cookies in an airtight container. The cookies will keep their taste and texture for 5 days.

Enjoy !

Cristina for Peas & Peace

Breakfast, Desserts, RECIPES

LEMON LOAF

Cristina Carlos-Supino

Ingredients

1/2 cup of soya milk
2 tbsp freshly squeezed lemon juice
1 cup cane sugar
2 tablespoons freshly grated lemon zest
 Â½ of a vanilla pod (seeds scraped out)
â…“ cup butter (melted and cooled to room temperature)
¼ cup olive oil
140 g plain soya yogurt
2 cups all purpose
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt

For the icing

1 ¼ cups powdered sugar
1 tablespoon of freshly squeezed lemon juice
1 tablespoon plain soya yogurt

Instructions

  • Preheat your oven to (350°F). Lightly grease an 8″ loaf pan and place a sheet of parchment paper into it to help lift out the cake once baked.
  • Add the soya milk and lemon juice to a small bowl, stir and allow to sit for 10 minutes.
  • Add the sugar, lemon zest, and scraped-out seeds from the vanilla pod to a large mixing bowl. Combine well.
  • Add the melted butter and whisk to combine well. Add in the olive oil and yogurt and whisk for a minute until everything is combined. Then add the soya/lemon juice mixter and whisk again.
  • Add the sifted flour, baking powder, baking soda, and salt to the bowl with the wet ingredients and fold with a spatula until just combined and there aren’t any visible pockets of flour.
  • Transfer the batter to the loaf pan. Bake for 45 minutes. Check if the cake is ready by inserting a toothpick or cake tester into it, which should come out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
  • While batter is baking, prepare the glaze by adding the powdered sugar, lemon juice, and yogurt to a bowl and whisk until smooth.
  • Once the cake has cooled, place a sheet of parchment paper under the cooling rack to catch any icing. Pour the glaze on top of the cake, and smooth it over the sides so that it covers the entire surface. Allow the icing to set for about an hour.

Enjoy !!!

Cristina for Peas & Peace

Desserts, RECIPES

Red Velvet Cupcakes

Cristina Carlos-Supino


Recipe makes 12 cupcakes 

Cupcakes:

1 + 3/4 cup all purpose flour 

1 tbsp cocoa powder 

2 tsp baking powder 

1 tsp baking soda 

2 tbsp red beet powder 

1/4 tsp salt

1 cup of sugar

1 1/2 cups unsweetened oat milk

1 tsp vanilla extract

3/4 cup coconut oil (Melted)

1/2 tbsp apple cider vinegar

Vanilla buttercream: 

200g dairy free butter 

3 cups icing sugar 

2 tsp vanilla extract 

1 tbsp cold coconut milk

Topping:

Sprinkle with colors of your choice for a little shimmer 🙂


Preheat the oven to 338F/170C.

Prepare 12 muffin pan with paper liners and set aside. 


In a large bowl, sift flour, cocoa powder, baking powder, baking soda, red beet powder & salt. Add in sugar, oat milk, vanilla, coconut oil, vinegar, mix until well combined. Divide batter evenly in a 12 muffin pan. Bake for 20 mins or until toothpick comes out clean. Let cool completely before frosting.

Buttercream 
Whip butter in the stand mixer bowl with the paddle attachment, on high speed for 2 minutes. Stop mixer and add the icing sugar. Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then add vanilla and coconut milk, mix on high speed for 3 minutes, until smooth. 
Pipe the frosting onto the cooled cupcakes.

You will truly enjoy these cupcakes !

Cristina for Peas and Peace

Desserts, RECIPES

Orange Cake

Cristina Carlos-Supino

Light tasting with a smooth texture, perfect for afternoon tea or anytime ! I used a Bundt shape but you can certainly use any shape pan you prefer.

3 cups of all purpose flour
1 tsp baking powder
1 tsp making soda
Pinch of salt
1 cup sugar
1 cup of coconut milk
1 cup of plant based yogurt
1 cup of plant based butter (softened)
1 tsp vanilla
1 tsp orange extract
1/2 cup freshly squeezer orange juice
I used icing sugar as a topping but you may certainly personalise it with other toppings such as orange zest, shredded coconut or other

Mix all dry together in a bowl and all wet ingredients in a separate bowl. Add the liquid bowl to the dry and stir well until smooth.

Add to a greased pan, I greased mine with oil spray  and bake for 1 hour afterwards. Let cake cool down completely and ready to serve !

Cristina for Peas and Peace