Vegan Chocolate Raspberry Cake

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So a couple of weeks ago I felt like baking some time after midnight. Well I didn’t have any butter in the house, but I did have some raspberries that really needed to be used up. So I made a Vegan friendly chocolate raspberry cake. I really hope you all like this, my boyfriend and I loved it! This is super moist and will certainly satisfy any chocolate craving you may have!

 

Cake Ingredients:

1 1/2 Cup Flour

1 Cup Sugar

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/4  Cup + 2 Table Spoons Unsweetened Cocoa Powder

1 Cup Water

1/2 Cup Vegetable Oil

1 Tablespoon of White Vinegar

1 Teaspoon Vanilla Extract

2/3 of a 6oz Package Red Raspberries

 

Chocolate Raspberry Drizzle:

1/4 Cup Unsweetened Cocoa Powder

1/4 Cup Sugar

The remaining 1/3 of the 6oz package of raspberries

Water (Varies)

 

Directions:

Cake-

Preheat oven to 350 F.  Sift together flour, sugar, baking soda, salt and cocoa. Mix in water, oil, vinegar and vanilla until well combined and smooth. Pour cake mixture into a lightly greased 7×11 baking pan then add raspberries randomly throughout the cake. Bake for 30 to 40 minutes or until top springs back when touched and toothpick comes out clean.

 

Drizzle-

Mush up the raspberries using a fork and sprinkle with some of the sugar. In a small sauce pan add raspberries, sugar, cocoa and water and mix together. Start with a small amount of water and add more to get your desired consistency. I usually end up with something like the thickness of chocolate syrup. Put on medium heat and whisk frequently be careful not to scorch the sauce, once the sauce begins to the bubble rapidly the sauce should be ready. Remove from heat and let it rest for about 5 minutes before serving with cake.

 

That’s all there is to it! If you like this recipe be sure to let me know, I would love to hear from you! Stay stellar everyone!

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Pumpkin Roll Bars

So I found this recipe on The Recipe Critic and they sounded too goo to pass up. These are awesome… no other way to put it. They’re sweet without being too sugary. The best way I can describe it is pumpkin bread with a light cheesecake swirl.

 

Ingredients:
6 tablespoons unsalted butter, melted
1 1/2 cups granulated sugar
2 large eggs
1 (15 oz.) can pumpkin
1/4 cup water
2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Cream Cheese Filling:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 large egg

Preheat oven to 350 degrees.

Spray a 9 x 13 inch baking pan with non-stick cooking spray.

In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and water until well blended.

In a separate bowl, mix flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder, and salt; add the dry ingredients to the pumpkin/butter mixture and combine until well blended.

Spread about 2/3 of the batter evenly into the prepared pan.

In a bowl, with an electric mixer on medium speed, beat cream cheese, 1 egg, 1/4 cup sugar, and ½ teaspoon of vanilla until smooth.

Spread cream cheese mixture evenly over the pumpkin batter. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Use a table knife to swirl together the cream cheese and top layer of pumpkin batter.

Bake for 30-35 minutes, or until the center of the pumpkin batter springs back when touched. Cool completely in pan, then cut into bars.

 

I did have to do a few of things different. I didn’t have butter so I had to make due with margarine. I also don’t have an electric mixer so I had to do all of the mixing by hand…. yes that includes blending the cream cheese, which makes for very tired arms.  Also my bake time was actually 40 minutes due to the fact that we have an archaic oven.

 

Overall I think this is a slam dunk recipe and give it 5 out of 5 stars!

 

Stay stellar everyone!

 

Dark Chocolate Syrup

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Dark Chocolate Syrup

Ok this a super easy deal. This is a nice dark chocolate syrup, no heat required and only 3 ingredients. This works for hot cocoa or something to drizzle on your favorite pastry or ice cream.

Ingredients:

Hersey’s Cocoa Powder

Sugar (I use raw sugar)

Water

Directions:

This is a simple 2:1 ratio. Two tablespoons cocoa to one tablespoon of sugar and adjust this for the quantity needed. In a small container combine the cocoa powder and sugar. Add two tablespoons of water and slowly blend together using a spoon. Once the mixture has started to blend together you can add more water until you get a syrupy texture.

You now have a nice dark chocolate syrup perfect for whatever you want! I happened to make some hot cocoa which I will tell you how to make now!

Dark Hot Cocoa

Ingredients:

1 Cup Milk

Dark Chocolate Syrup

Whipped Cream

Cocoa powder for garnish

In a small sauce pan heat the milk on medium heat. Add dark chocolate syrup to taste, it usually doesn’t take more than a couple of tablespoons of the syrup. Take a whisk and blend the milk and syrup together, be careful not to scorch your milk. Once everything is well blended and heated pour the hot cocoa into a coffee cup, top with a dollop of whipped cream and sprinkle a little bit of cocoa powder on top. Now all you need to do is enjoy!

Stay stellar everyone. If you happen to try this or any of my other recipes let me know if you enjoyed it!

Berry Filled Cupcakes

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Berry Filled Cupcakes
Prep Time: 10 Minutes
Bake Time: 25 Minutes
Yields 12 Cup Cakes

Preheat Oven to 350 Degrees

1 Box Duncan Hines Yellow Cupcake Mix
2 Large Eggs
3 Tablespoons of Oil
1/2 Cup Water
1/2 Cup Fresh Strawberries
1/4 Cup Fresh Blueberries
1 Teaspoon of Sugar
1 Cup Extra Creamy Whipped Topping

The Berries:

-Cut up strawberries in to quarters then put in a blender along with blueberries and blend for about 10 seconds then add teaspoon of sugar. Blend again until contents are smooth then transfer to a container and put in refrigerator for about 10-15 minutes while you are preparing your cupcake batter. This will cause the contents to stiffen a little bit and make them easier to handle later.

The Cupcakes:
-Prepare cupcake mix by combining eggs, oil, water and cupcake mix. Mix until well blended and no lumps are present.
-Line a cupcake pan with liners and spray the pan and liners lightly with a non stick spray of your choosing.
-Fill the cup cake tins half way with batter
-Using a small teaspoon, spoon a small amount of the berry mixture into the center of each cupcake then cover with remaining cupcake batter. Cupcake tins should each be about 2/3 full by the end of this process.
-Once oven is preheated bake cupcakes for 25 minutes or until tops are a nice golden brown. Take out of the oven and place on cooling rack

The Topping:
Take the remaining berry mixture and fold in the 1 cup of extra creamy whipped topping until well combined. Put mixture into the refrigerator until cupcakes are cooled then ice the tops with the whipped topping.

Note: Sometimes the cupcakes will end up with a hollow center. What you can do is use a pastry bag with a 1/4 or 1/8 tip filled with the berry mixture. Once cupcakes are out of the oven insert the tip of the pastry bag and squeeze a small amount into the cupcake.

Jack Daniel’s Chicken and Veggies

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Ok so I was jonesing for some barbeque something or other tonight and threw this together at random. It’s so super easy and very tasty!

 

Serves Two

You can always adjust this to fit what suits you. Usually its just me and my boyfriend so I tend to try and cook in small amounts.

 

Let me know what you think of this if you happen to use it. Happy Dining everyone ! Stay Stellar!

4-Chicken Tenders
1-Clove of Garlic (Minced)
1/4 of a Yellow Onion (Sliced)
1/3 of a Red Bell Pepper (Sliced)
1/2 of a Yellow Bell Pepper (Sliced)
4-6 Baby Portabella Mushrooms (Sliced)
Olive Oil
Salt and Pepper
Jack Daniel’s Original No 7 Recipe Barbeque Sauce

Heat 1 table spoon Olive Oil on Medium High Heat. Add minced garlic, let cook for about a minute then add the veggies. Cook for about 5 minutes until veggies start to brown a little. Remove from heat and set aside in a container. Using the same pan add chicken tenders, salt and pepper to preference and brown on either side. Toss veggies back in and add bbq sauce to preference. Cook until chicken is cooked all the way through.

 

Lucky Boy Oh Myyy

Restaurant: Lucky Boy Burger Shop

Location: 3430 N 16th St, Phoenix, AZ 85016

Price Per Person: Approximately $5

Ordered: 1/4 lb Lucky Original with Fries

 

Lucky Boy is hands down my absolute favorite place to get a burger. Flame broiled burger and thick cut fries for under $5 and I usually can only finish about half of it on any given day. I had the Lucky Original which is the burger with shredded lettuce, tomato, pickles and a tangy ranch sauce. Any burger from Lucky Boy automatically comes with fries… and they are beautiful fries! Super thick cut and cooked perfectly and just enough salt!

 

Combine all this wonderful food with the fact that this is a total dive/hole in the wall place and you have a whole lot of awesome, in my humble opinion. But hey, don’t take my word for it, get your ass over there and try it out for yourself!

Lack of Photos

I do apologize about not having photos of the food on here… One day I will get around to it, but at this time I can’t seem to get any good food photos lol. If you happen to try any of the recipes I have posted be sure to share any photos you may have!