Pumpkin Chocolate Chip Cupcakes

   My favorite type of cupcakes are Pumpkin Chocolate Chip Cupcakes! They have a wonderful fall taste with chocolate too! Does it get any better than that?! Plus they are super moist and have a wonderful texture! I changed one thing in this recipe from Vegan Cupcakes Take Over the World.

                                                  Pumpkin Chocolate Chip Cupcakes
1 cup canned pumpkin
1/3 cup oil
1 cup granulated sugar
1/4 cup soy milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 teaspoon cream of tarter
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup chocolate chips

Preheat oven to 350 degrees.
In a large bowl mix the first five ingredients together until smooth. Add in the dry ingredients and stir with a fork or spoon until everything is well combined then fold in the chocolate chips. Fill 12 cupcake liners evenly with the batter. Bake for 22-24 minutes or until a tooth pick comes out clean. Let them cool then glaze with cinnamon icing.

Cinnamon Icing
1/2 cup powder sugar sifted
1-2 tablespoons vanilla soy milk
1/2 teaspoon vanilla
1/2 cinnamon
In a medium bowl mix all the ingredients until smooth and thick. Add more powder sugar if needed.

Cupcakes before putting them in the oven

After being baked and iced!
I hope you try this recipe and love it as much as I do!!
Much Love,
Amanda

Gluten Free, Vegan Chocolate Chip Cookies

   I love chocolate chip cookies! This recipe is my favorite. I'm not vegan anymore but since I'm allergic to eggs and dairy pretty much everything I bake is vegan. My Mom is allergic to gluten so I also try to bake things gluten free for her. This is my gluten free, vegan chocolate chip recipe. This recipe was influenced by Vegan Cookies Invade Your Cookie Jar. 

 

                                                        1/2 cup brown sugar

                                                        1/4 cup white sugar

                                                        2/3 cup canola oil

                                                        1/4 cup rice milk

                                                        1 tablespoon gluten free flour mix

                                                        2 teaspoons pure vanilla extract

                                                        1 3/4 cups gluten free all purpose flour*                                   

                                                        1/2 teaspoon baking soda

                                                        1/2 teaspoon salt

                                                         3/4 cup chocolate chips
                                                   (Trader Joe's has a gluten free one)

 

 

Pre-heat oven to 350 degrees. Put the brown sugar, white sugar, canola oil, and rice milk in a medium size bowl. With a fork whisk until it is smooth and silk. Add in the 1 tablespoon gluten free flour mix and vanilla. Whisk again until the mixture is thick and smooth and beautiful. Add in 1 cup of the gluten free flour mix, baking soda, and salt. Stir until smooth, add the remaining 3/4 gluten free flour mix and stir until smooth. Mix in the chocolate chips.

Spay baking sheet with oil. Spoon about 2 tablespoons of the cookie dough onto the pan. The cookies will spread so I recommend putting 8 cookies per sheet. Bake for 8-10 minutes. Let cool on the pan for a couple minutes then put them on waxed paper to cool.
* I use a gluten free flour mix from Bob"s Red Mill

The cookie dough

 

Once they've been baked

The cookies!!

                                                                         Enjoy!!! :)
                                                                        Much love,
                                                                        Amanda

Yummy Shepherd's Pie

   Shepherd's Pie is one of my favorite things to make for dinner. My family has many allergies so it can be a challenge to make a dinner everyone can enjoy. This recipe I made up is dairy-free, gluten-free, egg-free, and corn-free.  This is just about the most comforting, yummy, and it's pretty healthy too!

                                                       Yummy Shepherd's Pie

 

                                                      Serves 6 to 8

  

                                                      Meat Layer

 

                                                      1 1/2 pounds ground turkey

                                                      1 medium yellow onion diced

                                                      2 tablespoons minced garlic

                                                      8 medium white mushrooms diced

                                                      1 15oz can organic tomato sauce

                                                      olive oil

                                                      salt and pepper to taste

                                                       

 

                                                      Mashed Potatoes Layer

 

                                                      18 small red potatoes

                                                      1 cup carrots

                                                      1 cup rice milk warm

                                                      1/4 cup olive oil warm

 

Scrub the red potatoes and put them in a large pot, add the carrots. Fill the pot with water until all the potatoes and carrots are covered. Put the pot over high heat. Once the water starts boiling check the potatoes to see if they are done every 10 minutes. To check the potatoes simply poke them with a fork, when the potatoes are done the fork will go in the potato without using to much force. While waiting for the potatoes to cook start on the meat mixture. Heat about 2 tablespoons of olive oil in a large pan over high heat. Place the garlic in the pan, let the garlic cook for a minute then add the onion and the ground turkey. With a spatula break up the turkey into little pieces and cook until the turkey is no longer pink and the onion is soft. Stir in the diced mushrooms and cook for a couple minutes. Once the mushrooms have been lightly cooked, add in the tomato sauce. Sprinkle in the salt and pepper. Cook until it is nice and bubble stirring often. If needed add more olive oil.

 

The meat and mushroom filling

 



 

When the potatoes and carrots are done cooking drain them and start mashing them. Using a hand masher works well. Mash in the warm rice milk and olive oil. Mash until its as smooth or chunky as you like. Season with salt and pepper to taste.

Pre-heat the oven to 375 degrees. Drizzle a 9 by 13 inch pan with olive oil and spread it around with a cooking brush until the sides and bottom are coated evenly.

Pour the meat mixture into the pan, spread it around so its evenly distributed. Spoon the mash potatoes on top of the meat mushroom mixture and spread it out. Use a fork to make little swirls in the mash potatoes. The swirls will get browned and delicious. Put the 9 by 13 inch pan on a baking sheet so if any juice bubbles over it won't make the oven dirty. Put the whole thing in the oven for 20-25 minutes or until it is bubbly. Once it comes out of the oven let it cool down for 5 minutes before you serve. After 5 minutes its ready to be served! Yummy!

 

 

 

                                                                   The finished product! Enjoy!

Let me know if you try this recipe! I hope you enjoy it :)

Much love,

Amanda