Monday, February 21, 2011

Lemon blueberry scones with lemon sauce

So this pregnancy thing has me craving lots of sweets, no surprise there. The other night we were sitting by the fire dreaming about pastries and I found this little recipe in the excellent book "Vegan Lunch Box" by Jennifer McCann that seemed easy enough. I had never made scones before but they just came together so perfectly I am sure I will make them again soon, and this time I'm going to double the recipe and freeze some for another day!
Another change I will make for next time is I will add lots more lemon zest, lemon juice, and blueberries-I am always wanting for more flavor!

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/4 cup sugar
2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup earth balance
1/2 cup plain unsweetened hemp/soy/rice milk (or whatever milk you choose)
3/4 cup blueberries (or more if you like)
zest of one lemon (I will use two lemons next time)
extra hemp milk and sugar for topping

Preheat oven to 400 and line a baking sheet with parchment paper that is sprayed with coconut oil.
Sift together the flours, sugar, baking soda, baking powder, and salt.
Add the earth balance and cut in with pastry cutter until it looks like a course crumbly meal.
Add the milk, blueberries, and zest. Mix together until it forms a dough. Place dough on a lightly floured surface and divide in half. Form each half into a round flat shape about 3/4 inch thick. At this point I used a cookie cutter to make little heart shapes because that is what my family requested. Even though once they were cooked you couldn't really tell what shape they were!
If you like more traditional triangle shaped scones then you can do that. Then the topping of milk and sugar is added - don't forget this part it makes a yummy sugary crust that is unbeatable. Bake for 15-18 minutes, until the edges and bottom are golden brown. While this is baking you can make your lemon sauce.

1/2 cup sugar
1 Tbsp cornstarch
1 cup water
1/8 cup earth balance
1 tbsp lemon juice (I am going to change this to 2 tbsp next time)
zest of one lemon

Whisk sugar and cornstarch together in a small saucpan. Gradually stir in water and heat over high to medium heat until boiling, stirring constantly. Boil for 2 minutes, until sugar has dissolved and the sauce has thickened. Remove from heat and stir in earth balance, lemon juice, and zest. Serve right away or let cool-the sauce thickens more as it cools.

Sunday, February 6, 2011

Yummy Cupcakes!!!

Our little girl turned four on new years eve and she requested chocolate cupcakes with "white" frosting and chocolate candies on top. Being a total chocoholic I agreed, and made a double batch so there would be plenty for all and left-overs to boot! I couldn't wait to try out my new recipe from the book "Vegan Cupcakes Take Over the World".

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

These are the instructions:

Preheat oven to 350°F and line a muffin pan with paper or foil liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

I also made the vegan buttercream frosting for these and let me tell you, they ROCKED!

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine, I use Earth Balance
3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer

Beat the "butters" together then add the sugar, vanilla & extract. Beat for about 5-7 minutes and frost to your hearts content.

I can vouch for these cupcakes, any person, vegan or not would be silly not to eat one or two or three of these babies! All of GiGi's friends gobbled them up like they hadn't eaten in weeks!