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Recipes
devil's food cupcakes with fluffy white filling and chocolate icing
By Jody
just like hostess cupcakes but better!
- FOR THE CUPCAKES:
- Nonstick cooking spray
- 1 cup all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 3 tablespoons black cocoa powder (see note) or more Dutch-process cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain soy milk
- 1/4 cup canola oil
- 1/2 cup pure maple syrup
- 1/4 cup sugar
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- FOR THE FILLING:
- 1/3 cup nonhydrogenated margarine, such as Earthbalance
- 1/3 cup nonhydrogenated shortening
- 21/2 to 3 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- For the chocolate icing:
- 1/3 cup plain soy milk
- 4 ounces bittersweet or semisweet chocolate, chopped
- 2 tablespoons pure maple syrup or confectioners’ sugar
- For the royal icing:
- 2 cups confectioners’ sugar
- 1 to 2 tablespoons plain soy milk.
vegan truffle recipe
By Jody
the best truffles i have ever eaten!
- 6 ounces bittersweet chocolate, chopped fine
- 6 ounces semisweet chocolate, chopped fine
- 3/4 cup soy milk, minus 2 tablespoons (don’t get the low-fat kind!)
- 1 tablespoon vanilla extract
- 1 tablespoon pre-made strong black coffee
- 3 tablespoons of vegan sour cream
- 1/4 cup unsweetened cocoa powder
- Small foil cups for packaging (available from a craft or cooking store)
hominy and chorizo skillet
By Jody
Preheat broiler to high and lay poblano chiles on small baking sheet
- 2 poblano chiles
- 1 teaspoon vegetable oil
- 1/2 pound soy chorizo, removed from casing
- 1/2 medium yellow onion, finely chopped (about 1/2 cup)
- 2 jalapeños, seeds and stems removed, finely chopped
- 4 medium cloves garlic, minced or grated on microplane
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 2 (15-ounce) cans of hominy, drained
- 1/2 cup cilantro, chopped
- 2 teaspoons lime juice
- 1 cups shredded cheddar cheese
- Kosher salt and freshly ground black pepper to taste
gluten free sandwhich bread
By Jody
Place the dry ingredients (brown rice flour, tapioca starch, potato starch, ground flax, xanthan gum, sea salt,...
- 1 3/4 cups (235 grams) brown rice flour
- 3/4 cup (100 grams) tapioca starch
- 1/2 cup (80 grams) potato starch
- 3 tablespoons ground flax (I use golden flax)
- 1 1/2 teaspoons xanthan gum (I use Authentic Foods' corn-free xanthan)
- 1 1/2 teaspoons coarse sea salt
- 1 tablespoon active dry yeast (most packets are 2 1/4 teaspoons)
- 2 tablespoons light brown sugar
- 1 tablespoon molasses* (the molasses and brown sugar are vital to developing a nice "wheaty," "malty" flavor)
- 3 large eggs, room temperature
- 1/4 cup olive or canola oil
- 1 cup warm milk or milk substitute
vegan pumpkin soup
By Jody
. In a medium-large stock pot (3-5 quarts), heat the olive oil over medium-high heat
- 1 T. olive oil
- 1 cup finely chopped onion
- 1 clove garlic, finely chopped
- 1 medium-sized leek, white parts only, chopped
- 1 cup chopped apple or pear
- 3 T. sugar
- 3/4 t. ground cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground nutmeg
- 1/2 t. salt, plus more to taste
- 1 15-ounce can low-sodium vegetable broth
- 2 cups water
- 2 15-ounce cans pumpkin puree
- 1/2 cup coconut milk
- 1/2 cup almond milk or soymilk (see Head Note)
- Pepper, to taste
- Cayenne, for garnishing
- Fresh herbs, such as dill or parsley, for garnishing
peanut butter cookies with hershey kisses
By Jody
Preheat oven to 375 degrees
- 1/2 c. butter
- 1/2 c. peanut butter (creamy)
- 1/2 c. sugar
- 1/2 c. packed brown sugar
- 1 egg
- 1 1/4 c. flour
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 1/4 tsp. salt
whoopie pie cake ( the chew.com)
By Jody
great valentine day cake
- For the Cake:
- 3 cups All-Purpose Flour
- 3/4 cup Unsweetened Cocoa
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 sticks Butter (at room temperature)
- 1 1/2 cups Granulated Sugar
- 2 large Eggs (at room temperature)
- 1 1/2 cups Milk
- 1/2 cup Chocolate Chips
- 1 1/2 cup Dark Chocolate (melted)
- For the White Chocolate Filling:
- 2 stick Butter (softened)
- 1 teaspoon Salt
- 4 cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 cups Cream Cheese (softened)
- 1 cup melted White Chocolate
- For the Dark Chocolate Filling:
- 1 stick Butter (softened)
- 1/2 teaspoon Salt
- 2 cups Powdered Sugar
- 1/2 teaspoon Vanilla Extract
- 1 cup Cream Cheese (softened)
- 1/2 cup melted Dark Chocolate
christmas cookies
By Jody
mix and form dough into a ball
- 4 c flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1 c butter
- 1 1/2 c sugar
- 1 egg
- 1 tsp vanilla
beer bread
By Jody
I believe I modified this recipe from Food Network
- 3 cup flour (sifted)
- 3 teaspoon baking powder (omit if using Self-Rising Flour)
- 1 teaspoon salt (omit if using Self-Rising Flour)
- 1/4 cup sugar
- 1 (12 oz) can beer (I’ve used an Apricot Wheat)
- 1/8 to 1/4 cup melted vegan margarine + extra for brushing
wild rice and mushrooms
By Jody
Bring broth to boil in small saucepan
- 1 1/2 cups veg broth
- 3/4 ounce dried porcini mushrooms, rinsed under cold water
- 1 1/4 cups wild rice, rinsed under cold water
- 1 teaspoon salt
- 1 1/2 bay leaves
- 3 tablespoons butter
- 3/4 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 2 garlic cloves, minced
- 3/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 9 medium crimini or button mushrooms, sliced