Since Vegan MoFo ended, and then I wrapped up my first term at school, I’ve just needed a bit of a break from blogging. I’ll be back more regularly soon, I promise!
My birthday is next Wednesday! I’m turning 30! Aaaaaaah! In honor of the event, tomorrow I am running a 5k, and I hope to share some pictures of that, because they will contain a special (and hilarious) surprise for those who don’t know what I’m up to yet.
I also have a special recipe I created for my birthday to share, as well!
In the meantime, here is a picture of mostly raw candy apples I made from a recipe in Vegan Health and Fitness Magazine!
I hope you are all enjoying your fall!
Okay, so my recent cupcake idea (posted the other day-the one before this one- the apple cinnamon cupcakes) actually branched off from my desire to have vegan “honey” roasted peanuts. I had thought it would be cool to try and replicate Bee Free Honee which is made from apples. Then I decided after some research to add some cinnamon to it, which resulted in the cupcake idea. However, I still had a hankering for the peanuts, and had plenty of leftover apple cinnamon syrup from the cupcakes. (I had also put the syrup on some pancakes I made, which was delicious!)
I’ve also been toying with getting vegan peanut brittle I’ve been seeing at my local grocery store, except it has some ingredients I try to avoid like high fructose corn syrup and such in it…So this was a good alternative.
The basic skeleton of this recipe came from Miss Kitchen Witch, another vegan blog. You should try that recipe, too!
I’m re-writing the recipe I used even though much of it is similar to make it easier for you.
- 1 pound unsalted dry roasted peanuts (I’ve never seen blanched peanuts around me so this is the next best thing. I think it reduces the cooking time slightly due to them being roasted instead of blanched).
- 1/3 cup apple cinnamon syrup from my Apple Cinnamon Cupcake recipe
- 3 tbsp apple butter, store bought or homemade
- 2 tbsp Earth Balance buttery sticks
- 1 tsp salt
- 1 tsp vanilla extract
- 4 tbsp coconut palm sugar
- Preheat oven to 325 degrees F.
- Line a baking sheet with foil and spray a hefty coating of cooking oil on top.
- In a saucepan, combine the syrup, apple butter, Earth Balance, and salt on medium low heat until the Earth Balance melts.
- Stir in the vanilla extract.
- Place peanuts in a large bowl (one that won’t melt when you pour in the sauce) and coat completely with the sauce.
- Transfer to the baking sheet.
- Spread out in a single layer.
- Heat for 5 minutes, take out, then stir with a wooden spoon. Be sure to keep them in a single layer.
- Continue baking for 5 minutes at a time and then stirring until about 20 minutes have passed. At twenty minutes they should be done, I could tell by eating one. I think the peanuts would get a bit crispy and burned past this. But feel free to experiment, they may need an additional 5-10 minutes more.
Thank you everyone for being so excited about my ravioli post. It was my most popular blog entry yet!
This past weekend I went apple picking. It was really hot that day, so I actually had some frozen lemonade after!
I had actually been planning on this recipe in a vague form even before I decided to go apple picking. In fact, this is specifically why I wanted to go. Now I need to go apple picking every year, because I have realized fresh picked apples are so much tastier than ones bought in the store.
Of course, I bought more apples than I knew what to do with (figuratively not literally basically) so I had to make some things with them. I don’t know why I just said that because that was part of the plan, but it sounds better that way? Don’t mind me…
Fresh-picked Apple Cupcakes with Apple Cinnamon Buttercream Frosting Drizzled with Homemade Apple Syrup
Makes a dozen cupcakes
For the Apple Cinnamon Syrup:
- 1 cup coconut palm sugar
- 1 cup organic evaporated cane juice
- 2 cups water
- 5-6 red apples worth of peels
- 2 cinnamon sticks
For the cupcakes:
- 2 cups apples diced small
- 1 cup organic evaporated cane juice (vegan white sugar)
- 1/3 cup vegetable oil
- 1/2 tsp vanilla extract
- 1/3 cup applesauce
- 1 1/2 cup unbleached all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup almond milk
For the frosting:
- 1/4 cup earth balance
- 1/4 cup vegan non-hydrogenated shortening
- 2 cup powdered sugar
- 4 tbsp apple cinnamon syrup
- 1 tbsp almond milk or other non dairy milk of choice
For the apple cinnamon syrup:
- Stir together the sugars and water in a saucepan.
- Peel the apples and place the peels into the pan.
- Make sure you save the meat of the apples for the cupcakes and possible other things you may choose to make or eat as is.
- Add the cinnamon sticks.
- Simmer for about 45 minutes. You can have it on a medium low heat and then turn it to the lowest heat once it starts to bubble a bit.
- After 45 minutes, take off heat and allow to cool slightly. Your kitchen will smell amazing, by the way.
- Strain into a container. Discard the apple peels and cinnamon.
- Refrigerate until ready to use for the frosting. You’ll have quite a bit of extra syrup that you can use in drinks or whatever your heart desires. I’m going to use it to make a vegan roasted peanut recipe, so you may want to save some of it for when that posts!
For the cupcakes:
- Preheat oven to 350 degrees F.
- Mix the apples and evaporated cane juice in a mixing bowl and let sit for ten minutes.
- Add in the vegetable oil, vanilla, and apple sauce. Stir to combine.
- Fold in the flour, baking soda, and baking powder.
- Add the almond milk and stir to combine.
- Place batter into twelve cupcake liners in a muffin pan. You’ll want to fill them up more than typical cupcakes. Spread the batter out as evenly as you can into eat. I used about 2 huge heaping tablespoons in each.
- Bake for at least 20 minutes. It took my cupcakes about 24 minutes to be done. After the 20 minutes I took a toothpick and checked the middle and continued to do this every so often until they were golden brown and the toothpick came out clear.
- Allow to cool completely before frosting.
To make the frosting:
- Cream together the Earth Balance and shortening with an electic mixer.
- Add in the powdered sugar and mix until crumbly.
- Add the syrup and almond milk and mix until smooth.
- Scrape down the sides of the bowl and mix a bit more to ensure everything is mixed together.
- I like to put the frosting into a ziplock bag and snip off a corner to use as a pastry bag.
- Pipe frosting onto the cupcake in your desired arrangement.
- Drizzle extra syrup or sprinkle cinnamon on top.
PS: Today I also made Isa Chandra Moscowitz’ Kale Salad from Isa Does It. It has butternut squash and lentils and the dressing is so good. I ate it with some Earth Balance Mac and Cheese.