#3: Vegan Oatmeal Cookies

These looked, smelled, and tasted just like peanut butter cookies!

They are vegan and I got numerous requests for the recipe. However, they were quick to burn, so you may want to watch them.



If they seem a bit dry and crumbly when you're trying to roll balls together to place on the pan, that's ok. Mine were like that too. Just press them down with a fork and they should be fine.

Ingredients:

2 c flour
1 c oatmeal
1 1/4 c brown sugar
1 tsp salt
1 tsp baking soda
3/4 c vegetable oil
1/3 c orange juice
1 tbsp vanilla

Steps:

Mix ingredients, begining with dry and adding wet.
Roll into balls about one inch in size.
Bake for 12 minutes at 400.
Be sure to grease the cookie pan.

#2: Vegan Blueberry Muffins

These are my biggest hit so far. I found the recipe on this site: http://www.egglesscooking.com/ and modified it to my liking.

They turn out soft and chewy and packed full of blueberries. If you leave them out overnight the outside will become hard, but if you pack them away in a closed container they stay soft. Both ways taste great and it just depends what sort of texture you prefer.

Ingredients:

2 c flour
1 1/2 tsp baking soda
1/2 tsp salt
3/4 c sugar
1 c soymilk (if you are not making them vegan, normal milk works too)
1/3 c canola oil
1 tbsp vinegar
1 1/2 c blueberries

Steps:

In one bowl put flour, baking soda, and salt.
In another bowl put sugar, soymilk, vanilla, oil, and vinegar.
Add dry ingredient to wet ingredients, mixing but careful not to over-stir.
Fold in blueberries.
Fill muffin tins 2/3 full.
Bake at 375 for 20 - 25 minutes, until you can insert a knife in them and it comes out clean. Let them cool for 5 minutes in pan before putting them on a rack.

#1: Italian Sponge Cupcakes

Hey!

Welcome to my blog, and thanks for stopping by. I hope to post many recipes, most likely all to do with baking.

I recently made Italian Sponge cupcakes taken out of the Cake Boss Cookbook. The recipe was really simple and didn't require many ingredients. The first batch I made came out a little burnt (I cooked them for 30 minutes) but the second batch turned out much better, despite baking for the same amount of time. The only difference was I refrigerated the batter while I waited for the first batch to finish.

They were well adored and I'd probably make them again. I iced with grocery-store icing and sprinkles.

Ingredients:

1 1/2 sugar
1 tbsp vanilla
5 eggs
1 1/2 c cake flour
1/3 c vegetable oil

Steps:

Add sugar, vanilla, and eggs. Beat until volumized (about 15 minutes), starting on low power and working up to medium.
Fold in flour.
Fold in oil.
Pour into buttered cake (or cupcake) pan and bake at 350 for 30 to 40 minutes.

I promise there are more posts to come, so I hope you enjoy, bake, and subscribe!