Milk and Honey™ Chocolate Cupcakes

Happy Thursday, everyone! I’m really excited to finally be posting this cupcake recipe. It’s one I actually made a while back in collaboration with Lauren and the Foreign and Milk and Honey™. Lauren (my sister) and her friend Julia (aka the foreign) are lifestyle bloggers who create a bunch of fun cocktails. One of their favorite products is Milk and Honey™ which is a cream liqueur made of date honey.

In these chocolate cupcakes, I use the Milk and Honey™ kind of like you would use Irish cream. I added some to the whipped cream filling and in the rich chocolate frosting for a little extra spike. Of course, you can always omit the alcohol to make these kid-friendly or if you just want a milder flavor.

Ingredients

Cupcakes

1/4 cup unsweetened cocoa powder

1 cup brewed Purity Coffee (must be hot)

1 1/2 cup all purpose flour

1 cup sugar

1 tsp. baking soda

1 tsp. vinegar

1 tsp. pure vanilla extract

1/3 cup melted butter

Filling

8 oz. heavy cream

1/4 cup Milk and Honey ™ cream liquer

1/4 cup powdered sugar

3/4 tsp. vanilla

Frosting

Powdered sugar

Unsweetened cocoa

Butter

Milk and Honey ™

Cream or half and half

Directions

Cupcakes

Preheat the oven to 350°F and line a 12 count muffin tin with cupcake liners.

Bloom the cocoa powder by dissolving it in the hot coffee. Let stand for 2-3 minutes.

In a large bowl, mix the flour, sugar, and baking soda. Add the vinegar, vanilla, melted butter, and coffee/cocoa mixture. Stir until combined.

Fill the cupcake liners 2/3 full with batter and bake for about 15 minutes or until a toothpick inserted in the center comes out clean.

When the cupcakes are cool, use a cupcake corer (or a small spoon/knife) to remove the center of each cupcake. Set aside the cake that’s removed.

Filling

Using a hand or stand mixer, start by whipping the cream. As it starts to stiffen, add the powdered sugar and vanilla. Once they are mixed in, add the Milk and Honey ™ cream liqueur and continue to whip until stiff peaks form. Adjust the amount of liqueur per your preferences.

Scoop the whipped cream into a piping bag with a coupler attached. No tip is necessary. Pipe the whipped cream into the middle of the cupcakes and cover the top with the cake that was removed.

Frosting

Start by adding about 4 cups of powdered sugar in a large mixing bowl or stand mixer and add a few tablespoons of Dutch cocoa powder about 1/3 cup of softened butter. For the liquid, you can use any combination of cream and Milk and Honey ™. (We opted for more liquer and less cream, but it all depends on how strong you like it!)

Whip the frosting until it is light and fluffy, scraping down the sides as needed. Adjust the amount of cocoa to get the desired degree of chocolate flavor. If it’s too thick, add more liquid and if it’s too soft add more sugar. Finally, scoop the frosting into a piping bag equipped with Wilton tip 1M and swirl the frosting over each cupcake. Enjoy!

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Mocha Cheesecake

This egg-less mocha cheesecake is actually one I made a while ago, but never got around to sharing the recipe. So here it is! It features a classic graham cracker crust and a chocolate filling with a hint of coffee. I chose to top it off with a drizzle of coffee infused glaze.

In case you’re wondering what type of coffee to use, I always recommend Purity Coffee. Purity is certified organic and lab tested for mold and mycotoxins. It is also higher in antioxidants than other conventional coffees. You can learn more about all the wonderful health benefits here! In the meantime, enjoy 10% off your first order by using promo code ROOTS.

As you read through the recipe, you make notice that there are no amounts listed for the glaze ingredients. If you’ve been following my blog for while, you probably know my philosophy on frostings, icings, and glazes: no recipe needed! Just add a little of this and a little of that until it’s just how you like it. Worst case scenario, you keep adding more until you have a lot more frosting than you really need 🙂 Enjoy!

Ingredients

Crust

1 tsp. sugar

1 1/2 cups graham cracker crumbs

1/4 cup melted coconut oil or butter

Filling

1 cup dark chocolate chips

2 Tbs. melted coconut oil or butter

2 8-oz. packages of 1/3 fat cream cheese (room temperature)

1/2 cup sugar

2 Tbs. coffee reduction

1 Tbs. unsweetened cocoa

2 tsp. pure vanilla

1/4 tsp. sea salt

Glaze

Coffee reduction

Powdered sugar

Milk

Directions

Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted coconut oil/butter.

Put the graham crackers in a food processor and grind until they are just small crumbs. Add the sugar and pulse a few more times.

In a small bowl, mix the graham cracker crumbs with the melted coconut oil or butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.

Prepare the coffee reduction using this recipe. Set aside.

Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of dark chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chocolate chips are melted, remove from heat and stir in 2 Tbs. of melted butter or coconut oil. Allow the mixture to cool for 10 minutes.

Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled chocolate mixture, cream cheese, sugar, coffee reduction, cocoa, vanilla, and salt. Use an electric mixture to mix all the ingredients until smooth and creamy. Be sure to scrape down the sides every so often to ensure that everything is well combined. Be sure not to use the slowest setting and do not over mix.

Put the filling in the spring form pan and using a small offset spatula, smooth out the filling until it is even across the pan.

Bake for 30 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.

Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, let the cheesecake cool for approximately 30 more minutes before letting it chill and set up in the refrigerator for at least three hours and up to overnight.

While the cheesecake is cooling, it’s time to start the glaze! In a small bowl, whisk powdered sugar, coffee reduction, and milk. Adjust the amounts to achieve your desired consistency. When the cake is cool, drizzle with glaze and enjoy!

Tips

Make sure you put together the spring form pan correctly. Otherwise, oil from the crust will leak into the oven causing a huge mess. I’ve learned this the hard way. Three times to be exact.

Line a baking sheet with foil and put the spring form pan on it while baking. This will prevent any major mess in the event that some leakage does occur.

Allow the cream cheese to reach room temperature so that it mixes smoothly.

Again, whatever you do, do not open the oven until it is time to take it out. I know it’s tempting, but this is crucial to cheesecake success! This is also where it becomes imperative that the pan is put together correctly and a baking sheet is below the pan. If you have to open the oven to clean up burned butter as the house fills with haze, the cheesecake will surely cave in the middle. (Yes, I also learned this the hard way.)

But in the unfortunate event that the cake does cave in, all is not lost! The glaze will make it less noticeable and it will still taste great!

Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.

Banana Chocolate Chip Cake

Good morning! Today I’d like to share a simple banana snack cake recipe. It tastes like banana bread, but has a light, fluffy cake texture. I chose to use whole wheat pastry flour instead of all purpose and to reduce the sugar by 1/2 cup to make it a little healthier.

You may also notice the aquafaba in the ingredients list. I go into this in a little more detail in my post on egg substitutes, but it’s basically just the water from the can of garbanzo beans.

The original cake recipe (from Brown Eyed Baker) also suggests topping it with cream cheese frosting. But you know what? I don’t think it needs it. Wait…what?? Me?! Saying it doesn’t need frosting?! I know that probably comes a shock, because if you’ve been following me for any amount of time, you’ve probably gathered that I love all things frosting, glaze, and ganache. But I honestly think the cake is sweet enough and moist enough on it’s own and the cream cheese was just a bit too tangy for me. (Maybe I just didn’t have enough sugar in the frosting 😉) That being said, if you want to make it more of a dessert cake than a snack cake, by all means go ahead and add some frosting! Enjoy!

Ingredients

  • 2 cups whole wheat pastry flour
  • ½ tsp baking soda
  • ¾ tsp sea salt
  • ½ cup butter, at room temperature
  • 1 cup sugar
  • 1/4 cup + 2 Tbs. aquafaba*
  • 1 cup mashed, ripe bananas (2 to 3 medium bananas)
  • 1 tsp. pure vanilla extract
  • ½ cup skim milk
  • 1 cup dark chocolate chips

Directions

Grease a square 8 inch baking pan and preheat the oven to 350° F.

Before measuring any other ingredients, mash the banana to ensure you have the right amount. There’s nothing worse than getting halfway through a recipe and finding out you don’t have enough of something!

In a separate bowl, combine the flour, baking soda, and salt.

Use an electric mixer to beat the butter and sugar until light and fluffy. Gradually add the aquafaba, bananas, and vanilla.

Now, stirring by hand, alternate between adding the milk and dry ingredient mixture until a batter comes together. Gently fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (with the exception of some melted chocolate). Rotate the pan in the oven halfway through baking.

The cake can be stored at room temperature for up to two days or in the refrigerator for up to 5.

*This amount of aquafaba is equivalent to 2 whole eggs.

Purity Coffee

Happy Tuesday! I hope everyone is having a great start to the week! Even though I don’t have any more exams for a couple weeks, I still find myself studying on Friday nights🤓. And when I’m not doing that, I like to find interesting research to apply to my own life and share with all of you! Today I want to fill you in on the latest info I’ve learned about coffee.

As it turns out, a lot of conventional coffee is contaminated with various molds, mycotoxins, pesticides, and carcinogens. Not to mention that most pre-ground coffee has been sitting on store shelves for months and often contains artificial flavors. But if you love coffee like I do, don’t worry! Coffee can actually be really good for you!

Purity coffee (which is recommended by dietitians and certified clinical nutritionists) has tons of health benefits without the dangers of conventional coffee. All the beans are carefully selected and roasted with the most precise techniques to make it safe and higher in antioxidants than most other coffees. The video below does a great job of explaining all the science behind the Purity process.

Click the here below to give Purity a try! Be sure to use promo code: ROOTS to get 10% off your first order!

Vegan Cranberry Orange Muffins

Good morning! Since everything is still closed due to the extreme cold, I figured it would be a perfect time to bake a batch of muffins. Although I’m only egg free, I decided to make this recipe totally vegan for those of you who are. The egg is replaced by flax seed and butter with coconut oil. To make the muffins a little healthier, I used whole wheat flour instead of white and reduced the sugar to only 1/4 cup since the orange juice and cranberries have enough sweetness of their own. The recipe is also super simple and will be ready to go in the oven in only a few minutes.

Ingredients

1 Tbs ground flax seed

3 Tbs hot water

2 cups whole wheat pastry flour

1/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 cup melted coconut oil

3/4 cup orange juice

Zest of one orange

1 cup dried cranberries

Directions

In a small bowl, mix the flax seed and water to form an egg substitute and set aside. Preheat the oven to 400°F and grease a muffin tin or line it with muffin cups.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the “egg”, juice, oil, and zest. Add the wet ingredients to the dry and stir until everything is moistened, being careful not to over mix. Gently fold in the dried cranberries.

Fill each muffin cup 3/4 full with batter and bake for about 15 minutes or until the tops are golden and a toothpick inserted in a muffin comes out clean. Enjoy!

Artisan Bread

Today I want to share a super simple bread recipe from It’s Always Autumn. There are only four ingredients and no kneading is required. All you need is flour, yeast, salt, and water! It’s crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with butter and raw honey.

Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp yeast
  • 1 1/2 cups warm water

Directions

In a large bowl, combine all of the ingredients and stir until the dough comes together into a cohesive ball. It will still be sticky, but that’s okay.

Cover the bowl and set aside for 8-24 hours at room temperature. When you’re ready to bake it, turn the dough onto a well floured surface, form it into a ball, and let rest for 30 minutes.

While the dough is resting, preheat the oven to 450° and place a baking dish with sides in the oven.

Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes.

Remove the cover and continue baking for 10-15 minutes or until the top is golden brown. Enjoy!