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Tag Archives: Baking

Pumpkin and Pepita Muffins

Being laid up at home definitely calls for a cozy batch of muffins…

Do you ever have one of those days when nothing’s going well and all you want is a homemade muffin? And then those are nearly a disaster in and of themselves? That was definitely me a couple days ago. I spent the first few hours of my day in urgent care after a horse mishap the day before. After a few hours, I found out I have a fracture right under my eye along with a mild concussion. By the time I got home, I still had time before running to the ophthalmologist to check for eye damage. Even though I was tired, I felt like baking a quick batch of Pumpkin and Pepita Muffins.

pumpkin and pepita muffins

…That is until they’re nearly ruined!

I gathered my ingredients and whipped up the batter for the recipe below. In about 20 minutes, I expected to have 12 beautiful, fluffy, flavorful muffins. But when it came time to test them with a toothpick, I tried to grab the pan with one oven-mitt. Sounds easy enough, right? It’s not a heavy pan after all. But then again, there’s not a lot of space to hold onto and I quickly realized I needed two hands. As I tried to place the muffins back in the oven, one of them on the corner bit the dust! Like how does that even happen?! How does just ONE muffin fall out of a deep tin like that?!

pumpkin and pepita muffins

Well, regardless of how it happened, I had a big mess to worry about instead. I grabbed most of the muffin from the rack, but a few pieces fell to the bottom of the 400 degree oven. Not only that, but when I tested the muffins, they weren’t done and had to go back in! At this point, the frustration was getting to me. I was tired with a headache and a broken face and now had to turn off the oven, clean it out, and get 11 half baked muffins back in. I was afraid they would cave in or something due to all the temperature changes, but to my surprise they actually turned out!

pumpkin and pepita muffins

Moral of the story:

So I guess the takeaway from my experience is to always use two hands when putting things in or taking things out of ovens. Sounds like common sense, but apparently not. Another thing I found out is that this recipe is pretty resistant to rapid temperature changes, which is great for checking for doneness along the way.

Despite the hassle, these Pumpkin and Pepita Muffins were totally worth it. Go ahead and give this recipe a try–I’d love to hear what you think in the comments below!

How can I make this recipe vegan?

Simply substitute the milk for a non-dairy alternative.

Can I make these without refined sugar?

Absolutely! Instead of regular table sugar, you can substitute organic sugar. Also, try using pure dark maple syrup in place of molasses.

pumpkin and pepita muffins

Similar Recipes to Try:

Pumpkin and Pepita Muffins

Light, fluffy pumpkin chocolate chip muffins with crunchy pepitas on top. Pumpkin and Pepita Muffins make for a perfect cozy breakfast!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: baking, chocolate, fall dessert, muffin, pumpkin
Servings: 12 muffins
Calories: 360kcal
Author: Rachel Alexandra

Ingredients

  • 1 ¾ cup whole wheat pastry flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • tsp ground cloves
  • ¼ tsp salt
  • 1 cup organic pumpkin purée
  • ½ cup milk
  • ½ cup melted coconut oil
  • 2 Tbsp black strap molasses or dark maple syrup
  • 1 cup semisweet chocolate chips
  • Pepitas for topping

Instructions

  • Preheat the oven to 425° and line a 12-cup muffin tin with liners.
  • Whisk all the dry ingredients except for the chocolate chips and pepitas in a large bowl.
  • In a medium bowl, whisk all of the wet ingredients together. Then combine the wet and dry in the large bowl. Be careful not to over mix.
  • Fold in the chocolate chips and evenly distribute the batter between the muffin cups. If you want bigger muffins, fill 10 cups nearly full. Otherwise, you can make 12 regular muffins by filling cups ⅔ full.
  • Bake for 6-7 minutes at 425°.When the muffins start rising, turn the oven down to 400° and bake for another 8-10 minutes.Test them with a toothpick to see when they are done.Let them cool for about 15 minutes before placing them on a cooling rack. Enjoy!

Notes

To make vegan, substitute milk for a non-dairy alternative and use vegan chocolate chips.
To make refined sugar free, use the maple syrup option instead of molasses and substitute organic sugar for conventional table sugar.
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Andes Candies Cookies

Hi everyone! I hope you all enjoyed a joyous Christmas this past week! If you’re like me and LOVE Christmas and never want it to end, here’s a classic Christmas cookie recipe to keep the festivities going: Andes Candies Cookies!

These soft little cookies are rich and chocolaty with a lovely mint twist on top. As an added bonus, (assuming the batch doesn’t disappear instantly 😉 ) they can even be used for a crust in my Egg-Free Chocolate Peppermint Cheesecake! Since I planned to make said cheesecake for the Utke family Christmas last Sunday, I got together with my sister, Lauren (from Lauren and the Foreign), the week prior for a little baking extravaganza.

To make Andes Candies Cookies egg-free, I use cream cheese as a substitute. It’s not the most universal egg replacement, but it sure seems to work well in cookies by binding the dough and making it nice and rich. I also used Enjoy Life Semi-Sweet Chocolate Chips which are free from the most common allergens.

After melting the butter, sugar, and water on the stove, I stirred in the chocolate until it melted. I allowed it to cool for a few minutes before mixing in the cream cheese, baking soda, salt, and flour. Then I covered the dough and allowed it to chill for 30 minutes in the fridge.

The chilling can reduce spread when baking and can help for rolling the dough into balls. Personally, I prefer making little cookies, so I made my dough balls no bigger than a ping-pong ball. Also, if you want to have thinner cookies than the ones pictured below, you could press down the dough before baking.

Right after the cookies come out of the oven, top each one with half of an Andes mint. As it starts to melt, take a small offset spatula or the back of a spoon and swirl the chocolate around. If you make larger cookies, you’ll likely want to use a full mint per cookie. After about 10 minutes, the cookies can be transferred to a cooling rack as the chocolate hardens. Enjoy!

If you love Andes Candies Cookies, give these other recipes a try:

Andes Candies Cookies

These soft little Christmas cookies are rich and chocolaty with a lovely mint twist on top! Perfect for all your holiday celebrations!
Prep Time30 mins
Cook Time10 mins
Chilling Time1 hr
Total Time1 hr 40 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, Christmas, cookie, mint
Author: Rachel Alexandra

Ingredients

  • ¾ cup butter
  • 1 ½ cups brown sugar
  • 2 Tbsp water
  • 2 cups Enjoy Life Semi-Sweet Chocolate Chips
  • 4 oz cream cheese room temperature
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 2 ½° cups all purpose flour
  • Andes mints halved

Instructions

  • In a medium saucepan, melt the butter, brown sugar, and water.
  • Remove from heat and stir in chocolate chips until melted and smooth. Chill for 10 minutes.
  • Using a hand or stand mixer, beat the cream cheese until smooth. Add the chocolate mixture and keep beating until just combined. Don't over mix.
  • Slowly add the baking soda, salt and flour. When all the ingredients come together, let the dough chill for about 30 minutes.
  • Preheat the oven to 350°. Roll the dough into balls, about 2 inches in diameter and place on a parchment-lined baking sheet.
  • Bake cookies for 10 minutes. Immediately top each cookie with one half of an Andes mint. As each one melts, swirl it around with the back of a spoon or a small offset spatula. Allow cookies to cool somewhat before transferring to a cooling rack.

Refined-Sugar Free Date Bars

During Christmastime, it seems like the flow of cookies, bars, cakes, and pies is endless. It can be really hard to stick to a clean-eating regimen with all this temptation around, so while I’m busy in the kitchen whipping up desserts right and left, I like to alter recipes any way I can to make them a tad bit healthier. In this case, as the name suggests, Refined-Sugar Free Date Bars are totally free from refined sugar! What do I use instead? Organic Joolie’s Medjool Dates for the filling and sucanat for the top and bottom. Does that mean you should eat the entire pan in one sitting? Well, I wouldn’t recommend it, but you can certainly feel better about enjoying them in moderation! 🙂

Refined-Sugar Free Date Bars are super simple! They just have two parts: the crumble for the top and bottom and the date paste in between. The crumble is pretty basic, consisting of oats, flour, sucanat, baking soda, salt, cinnamon (or any of your favorite baking spices), and butter. All you have to do is grind the oats in a food processor, whisk with the other dry ingredients, and and bind it together with cold butter.

The filling is even simpler: dates and water. After boiling the dates, they can be pulsed in a food processor until a nice paste forms. There’s no need to add any anything else since they’re naturally sweet and bursting with flavor.

If you’re looking for a unique treat to bring to your next Christmas gathering or are trying to keep desserts on the healthier side, then these bars are the perfect solution! Check out the links below for similar recipes you might enjoy!

More from Roots and Rosemary

Medjool Date Bars

Course: Dessert
Servings: 12 bars
Author: Rachel Alexandra

Ingredients

  • 3 cups Joolie's dates pitted
  • 1 cup water
  • 2 cups old-fashioned oats
  • 1 cup all purpose flour
  • ¾ cup sucanat
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 1 cup butter chilled

Instructions

  • In a medium saucepan, add the dates and water. Bring to a boil, before reducing heat and simmering for about five minutes.
  • Remove from heat and set aside. Preheat oven to 350°F and line a 9×13 pan with parchment paper.
  • Add the oats to a food processor and pulse until coarsely ground. In a large bowl, whisk the oats, flour, sucanat, baking soda, salt, and cinnamon.
  • Cut the butter butter into small pieces and use a pastry blender to incorporate it into the dry ingredients. If your food processor is big enough, you can also mix it in there.
  • Put ⅔ of the mixture into the baking dish and press it down until it evenly covers the bottom.
  • Place the dates in the food processor and pulse until you achieve a smooth, thick paste. Spread it over layer of dough in the baking dish and smooth it out using an offset spatula.
  • Crumble the rest of the dough on top. Bake for 30 minutes and let cool before slicing. Store in the refrigerator

Peanut Butter Chocolate Truffles

I filled my bowl with peanut butter, powdered sugar, and butter and turned on the mixer. As I folded in some crisp rice cereal, the aroma of Christmastime wafted around the kitchen. Peanut Butter Chocolate Truffles only seem to come around once a year, but I think I need to change that 😉

After all, these truffles are basically a Reese’s Peanut Butter Cup except a zillion times better. I’m talking rich peanut butter filling with a crispy crunch, submerged in decadent semisweet chocolate. Plus they don’t have all the added preservatives and funky oils you get in processed candy bars. So naturally Peanut Butter Chocolate Truffles will top anything found in a store.

I’m all about clean eating, but that doesn’t mean I’m anti-dessert. I just use the highest quality, most minimally processed ingredients and cut no corners cooking from scratch. For these truffles, I made sure to use Crazy Richard’s peanut butter which only has one ingredient–peanuts! Just like it should be. I didn’t want to use anything with added sugars or hydrogenated oils found in most conventional peanut butter. However, even among “natural” peanut butters, you find unnecessary ingredients when all you really need is peanuts and maybe salt.

Overall, these Peanut Butter Chocolate Truffles are super easy to make. The only challenge I encounter is getting them to look as good as my mom’s! The first few always look the best, but toward the end it becomes nearly impossible to have a perfectly smooth chocolate coating. Either way, they still taste amazing! Plus, you can always pick and choose the best ones to give away or serve at a gathering. If you want them all to look perfect though, you can always melt some extra chocolate. My other tip is to make sure the peanut butter balls are rolled into perfect little spheres. The smoother they are, the smoother the chocolate coating will look.

If you love Peanut Butter Chocolate Truffles, give these a try:

Peanut Butter Chocolate Truffles

Natural peanut butter filling with a crispy crunch, dipped in smooth, rich chocolate–the perfect holiday truffle!
Prep Time20 mins
Cooling Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, confectionery, peanut butter, truffle
Servings: 40 truffles
Author: Rachel Alexandra

Ingredients

  • 1 ½ cups crisp rice cereal
  • 1 ½ cups powdered sugar
  • 1 cup Crazy Richard's peanut butter
  • ¼ cup salted butter softened
  • Pinch of salt
  • 12 oz semisweet baking chocolate

Instructions

  • In a large bowl, combine the butter, sugar, peanut butter, and salt. Using a hand or stand mixer, mix the ingredients until everything is evenly combined.
  • Gently fold in crisp rice cereal.
  • Form the dough into 1 tablespoon-sized balls. Roll them until spherical and place on a sheet of wax paper.
  • Melt the chocolate using a double boiler or in the microwave. To use the double boiler, add one inch of water to the bottom and melt the chocolate on top. Stir often and be sure not to let any moisture in the chocolate (it will alter the consistency). If using a microwave, go in short intervals and stir often to avoid scorching the chocolate.
  • Individually, place the peanut butter balls in the chocolate. Roll each one around until it is totally covered. Carefully removed with a fork and place on wax paper to cool.
  • When all the truffles are made, they can be placed in the refrigerator for faster cooling time and they can be stored in an airtight container there or in the freezer.

Spiced Banana Rum Cookies

This weekend, I collaborated with my sister from Lauren and the Foreign and Stolen Smoked Rum to create these Spiced Banana Rum Cookies. The recipe was inspired by Bunner’s Bakeshop, my favorite bakery in downtown Toronto. They are totally vegan and gluten free and since they don’t use nuts in the bakery either, it it all safe for me! I don’t eat from any bakery uses eggs or nuts even if certain products are supposedly “safe”. There is way too much risk for cross contamination and I just don’t trust people. So when I stumbled across Bunner’s a few years back, it was pretty life changing. Like the “I was 16 years old and had never eaten from a bakery” kind of life changing.

Bunner's cookbook

Since I don’t get up to Canada very often, I got their cookbook which was a really big inspiration for me to start baking more. Since then, I’ve been enjoying trying new recipes, adapting them, and getting creative to make them my own.

For these Spiced Banana Rum Cookies, I made a few changes to the original recipe found in the cookbook. I subbed coconut oil for canola and regular flour instead of gluten free. I also made the frosting non-vegan by using real dairy butter and half and half. Rarely do I follow a recipe word for word, but that’s where a lot of the fun comes in!

spiced banana rum cookies

The cookies were absolutely delicious! They’re soft with a somewhat cake-like texture and the drizzle of frosting really adds a nice touch. It’s important to use overripe bananas and high quality spices to maximize the flavor. Although any dark rum would work, Lauren and I prefer using Stolen Smoked Rum because the real smoke flavor so unique. I’m the kind of person who basically never drinks, but I do like adding things to my cooking and baking. The alcohol doesn’t really have any effect once it’s cooked and it really takes recipes up a notch!

Similar Recipes to Spiced Banana Rum Cookies:

Spiced Banana Rum Cookies

These Spiced Banana Rum Cookies are perfect for any occasion! The sweet banana combined with fall spices make the perfect compliment to the hint of rum.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: banana, cookie, rum, spiced
Servings: 24
Author: Rachel Alexandra

Ingredients

Cookies

  • 1 ¾ cup all purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp Penzeys ground cinnamon
  • ½ tsp Penzeys ground nutmeg
  • ¼ tsp Penzeys ground cloves
  • ¼ tsp baking soda
  • ½ cup mashed, overripe bananas
  • ¼ cup melted coconut oil
  • ¾ cup sugar
  • 2 Tbsp Stolen Smoked Rum
  • 1 Tbsp molasses
  • tsp pure vanilla extract

Frosting

  • 2 Tbsp softened butter
  • 2 cups powdered sugar
  • 2 Tbsp half and half
  • 2 Tbsp Stolen Smoked Rum

Instructions

  • Preheat oven to 350°F and line two baking sheets with silicone baking mats or parchment paper.
  • In a large bowl, mix the flour, baking powder, baking soda, salt, and spices.
  • In a medium bowl, whisk the mashed banana with the melted coconut oil. Then add the sugar, molasses, rum, and vanilla.
  • Pour the wet ingredients into the dry and stir until just combined. Be sure not to over mix.
  • Using a two tablespoon cookie scoop, form balls of dough and place on a baking sheet about two inches part. Do not flatten the cookies.
  • Bake the for 10 minutes until slightly golden and puffy. Cool for 20 minutes before transferring to a cooling rack.

Frosting

  • In a medium bowl, whisk the softened butter, sugar, half and half, and rum.
  • Transfer to a piping bag and drizzle over cookies.
  • The cookies can be stored in the refrigerator or freezer. Enjoy!

Notes

Wait until the cookies are completely cool before frosting.

Harvest Apple Cranberry Crisp

As you may recall from my latest post on Fall Fun Day, the first two activities of the day were the farmer’s market and apple picking. As a result, I had a lot of apples on hand from the orchard as well as a bag of fresh Wisconsin cranberries from the market. So the only natural and logical thing to do was make this Harvest Apple Cranberry Crisp!

Harvest Apple Cranberry Crisp

The apples are tossed with delicious fall spices and the cranberries add just the right amount of tartness. What I especially love about this recipe though is the topping. Using sucanat instead of traditional brown sugar makes it so much more rich and bold! If you aren’t familiar, sucanat is simply sugar before they removed the molasses. So instead of taking refined white sugar and adding molasses back in, it was just never taken out in the first place. Makes way more sense, right? If you aren’t sure what kind to get, I added a link to my favorite one above. (This isn’t a sponsored post, it’s just one I like!)

Harvest Apple Cranberry Crisp

With Thanksgiving right around the corner, Harvest Apple Cranberry Crisp could be a great alternative to traditional desserts. Personally, I like to have a lighter fruit dessert after a gigantic meal instead of something very rich and dense.

To help with dietary concerns, this crisp can be make gluten free by using certified GF oats or vegan by using coconut oil instead of butter. This is also a good option if you need to avoid dairy for a food allergy and the whole recipe is also free of eggs, peanuts, and tree nuts. I hope you give this recipe a try–I’d love to hear what you think in the comments below! Enjoy!

Other recipes you may enjoy:

Caramel Apple Cheesecake

Cranberry Orange Scones

Vegan Cranberry Orange Muffins

Harvest Apple Cranberry Crisp

Thanksgiving's right around the corner and Harvest Apple Cranberry Crisp is a great alternative to traditional desserts. It can easily be made GF or vegan!
Cook Time45 mins
Course: Dessert
Cuisine: American
Keyword: apple, cinnamon, cloves, cranberry, nutmeg, spice
Servings: 12
Author: Rachel Alexandra

Ingredients

Filling

  • 5 cups peeled, diced apples Wealthy or Cortland
  • 1 cup fresh cranberries
  • ½ cup sugar
  • ½ cup + ½ Tbs flour
  • ½ tsp Penzeys ground cinnamon
  • ¼ tsp Penzeys ground nutmeg
  • tsp Penzeys ground cloves

Topping

  • ½ cup old fashioned oats
  • ½ cup sucanat
  • ¼ cup melted butter or coconut oil
  • tsp baking powder
  • tsp baking soda

Instructions

  • Preheat oven to 350°.
  • Toss diced apples and cranberries in a bowl with sugar, flour, and spices.
  • Spread the mixture evenly in a pie plate.
  • In a separate bowl, mix the oats, sucanat, baking powder, and baking soda. Add melted butter or coconut oil and mix until evenly distributed.
  • Sprinkle the topping over the fruit and bake for about 45 minutes. The topping should be slightly golden and the apples should be easily pierced with a fork.

Eggless Bronco Bread

As I was making Eggless Bronco Bread this weekend, I was having a hard time trying to figure out what time of year it’s best suited for. After all, blueberries are a summer fruit and citrus is winter. But then I remembered that it’s Bronco bread, so clearly it’s appropriate right now! I’m not even a Bronco’s fan, but I am a fan of this bread and I think I just found a way to justify making it in the summer, fall, and winter.

Somehow, nothing seems to say “fall” quite like football season. Not that football is at all my favorite part about fall. But it’s one of those things I like to have on in the background even though I never actually pay attention or know what’s happening during the game. Mainly because on quiet, relaxing weekends when there’s enough downtime to have it on, chances are I’ll be busy baking in the kitchen!

The perfect quick bread for summer, fall, and winter!

Also, another reason this bread is perfect for fall is that it pairs wonderfully with a piping hot cup of Purity coffee on a crisp October morning. (Click the link to learn more about this amazing coffee!) Anyway, Eggless Bronco Bread is absolutely delicious and you won’t even miss the eggs. It’s sweet, moist, and bursting with flavor! Give it a try and let me know what you think in the comments below. I’d love to hear from you 🙂

Similar recipes you’ll enjoy:

Vegan Cranberry Orange Muffins

Orange-Raisin Irish Soda Bread

Cranberry Orange Scones

Eggless Bronco Bread

Bronco bread is absolutely delicious–it's sweet, moist, and bursting with flavor! Not only that, but this recipe is egg-free and can easily be made vegan!
Prep Time35 mins
Cook Time1 hr 10 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, easy, orange, pastry
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 tbsp softened butter
  • ¼ cup hot water
  • ½ cup fresh orange juice
  • ½ tbsp orange zest

Flax Egg

  • 3 tbsp hot water
  • 1 tbsp ground flax seed

Dry Ingredients

  • 1 cup sugar
  • 2 cups whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • 1 cup fresh or frozen blueberries

Instructions

  • Preheat oven to 325 degrees and grease a loaf pan or line with parchment paper.
  • Next, whisk the flax seed with hot water to make a flax egg and let stand 5-10 minutes.
  • Meanwhile, whisk butter, water, orange juice, and zest in a medium bowl. Add the “egg” and mix well.
  • Finally, add dry ingredients and once mixed, fold in blueberries.
  • Pour into
    prepared loaf pan and bake for about 70 minutes or until a toothpick comes out clean. Enjoy!

Spinach and Mushroom Lasagna Rolls

Hi everyone! I hope you’re all enjoying fall so far now that we’re finally getting into it. It’s the best time of year for us foodies who love pumpkin, apple, cranberry, squash, and all that other deliciousness. Even though today’s recipe doesn’t shout fall, the weather is cooling off, so a good time for recipes requiring some oven time. Especially these vegetarian Spinach and Mushroom Lasagna Rolls!

There are three aspects to this recipe: homemade marinara sauce, the lasagna rolls themselves, and cheesy garlic bread. Of course if you’re really in a rush, you could skip the bread and use a store bought sauce. However, I think it’s a lot of fun to make the recipe in it’s entirety!

Vegetarian lasagna rolls full of spinach, mushrooms, and a variety of cheeses

I adapted the lasagna and sauce recipes from Skinny Taste and the garlic bread from Eazy Peazy Mealz. The Spinach and Mushroom Lasagna Rolls below are actually a combination of Skinny Taste’s Mushroom Kale Lasagna Rolls and Spinach Lasagna Roll Ups. I also made some other changes like substituting egg and swapping out ricotta for cottage cheese. Just one last thing before you start: when making the bread, see my note below on how to avoid “flame-broiling”! 😉

Other recipes you might like:

Spaghetti Pie

Margherita Pizza

Baked Asparagus Risotto

Artisan Bread

Spinach and Mushroom Lasagna Rolls

Course: Main Course
Cuisine: Italian
Keyword: garlic bread, lasagna, marinara, mushroom, spinach, vegetarian
Servings: 12
Author: Rachel Alexandra

Ingredients

Lasagna Rolls

  • 12 9 oz whole wheat lasagna noodles cooked
  • 2 ½ cups homemade marinara sauce recipe below
  • 5 cups fresh spinach
  • 8 oz mushrooms finely chopped
  • 1 tsp olive oil
  • 2 cloves garlic minced
  • 15 oz part skim cottage cheese
  • ½ cup freshly grated Parmesan
  • 1 tbsp ground flax seed
  • 3 tbsp hot water
  • Salt, pepper, and sage to taste
  • 8 oz fresh mozzarella cheese

Marinara Sauce

  • 1 tsp olive oil
  • 2 cloves garlic smashed
  • 28 oz San Marzano tomatoes crushed
  • Fresh basil, oregano, and thyme to taste
  • Salt and freshly ground pepper to taste

Garlic Bread

  • ¾ cup butter softened
  • 1 tbsp garlic minced
  • 1 tsp garlic powder
  • 1 tbsp fresh parsley finely chopped
  • ½ cup freshly grated Parmesan
  • 1 loaf homemade french or artisan bread ½ inch slices
  • Fresh mozzarella cheese sliced

Instructions

Lasagna Rolls

  • Prepare the marinara sauce (below) and cook the lasagna noodles according to the package directions. In a small bowl, combine the ground flax with hot water. Whisk and let stand about 5-10 minutes. Preheat oven to 350°F.
  • Using a large saucepan, sauté the garlic in the olive oil for about one minute. Add spinach and cook until wilted (about 5 minutes). Add the chopped mushrooms, salt, pepper, and sage. Continue to cook another 5-6 minutes, until the mushrooms are tender.
  • In a large bowl, combine the spinach and mushrooms with the flax egg, cottage cheese, and Parmesan. Adjust salt and pepper as needed.
  • Scoop about one cup of marinara sauce in the bottom of a 9×13 pan and spread it around. Lay the lasagna noodles on a large cutting board or piece of freezer paper. Scoop about 1/3 cup of the filling onto each noodle and spread out. Roll each noodle and place in the pan (seam side down).
  • Scoop another cup of marinara sauce over the rolls and top each one with a slice of fresh mozzarella cheese.
  • Cover the pan with aluminum foil and bake for 40 minutes or until the cheese is melted. Let cool for a few minutes before topping with extra sauce and serving.

Marinara Sauce

  • In a saucepan on medium heat, add the olive oil and garlic. Saute for a few minutes, being sure to keep an eye on it so it doesn’t burn.
  • Add the tomatoes, herbs, salt and pepper. Mix all the ingredients and turn the heat to low.
  • Let the sauce simmer for 15-20 minutes, stirring occasionally. When it is thickened, remove from heat and set aside until needed for the lasagna.

Garlic Bread

  • Preheat oven to 400°F and line a baking sheet with foil.
  • In a small bowl, cream the softened butter with the garlic, garlic powder, parsley, and freshly grated Parmesan. Spread some of the mixture over each slice of bread and sprinkle with paprika.
  • Place on baking tray and bake for 10 minutes. The butter will be melted and the bread lightly toasted.
  • Remove from oven and place a thin slice of fresh mozzarella on each piece of bread.
  • Set the oven to broil and place the bread back inside for 1-2 minutes. Remove when the cheese is melted and the bread is golden on the edges.

Notes

Unless you want flame-broiled garlic bread, I advise against using parchment paper on the pan…yes, I know from experience. If your broiler is on the top of the oven like mine, the parchment can curl up and touch the heating element. Resulting in an oven fire. It this occurs, don’t be like me and panic and also keep the door shut. (Don’t worry, the garlic bread was miraculously still okay 🙂 ) Be safe and enjoy!

Vegan Chocolate Banana Bread

Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) However, now my husband and I always seem to have plenty of overripe bananas on hand, so this Vegan Chocolate Banana Bread is our go-to recipe.

The bread features warm fall spices, rich dark chocolate, and a splash of rum for good measure. I adapted the recipe from Smitten Kitchen’s Jacked-Up Banana Bread, but use coconut oil and a flax egg to make it vegan. I also reduce the sugar, use whole wheat pastry flour, substitute rum for bourbon, and add a generous dose of chocolate for good measure.

In addition, I just want to add a side note about freezing bananas. Previously frozen bananas work great in this recipe, but you’ll want them to get to room temperature first. The coconut oil with it’s high freezing point will start to solidify shortly after adding it to the bananas. However, if you aren’t concerned with making it a vegan recipe, you could always use melted butter and then it should be less of an issue.

I hope you give Vegan Chocolate Banana Bread a try and I’d love to hear your feedback in the comments below! Happy fall baking!

Similar Recipes to Vegan Chocolate Banana Bread:

Eggless Bronco Bread

Banana Chocolate Chip Cake

Chocolate Chip Zucchini Muffins

Pumpkin Chocolate Chip Muffins

Makes 1 loaf or 12 muffins

Ingredients

1 Tbs. ground flaxseed

3 Tbs. hot water

3 large, ripe, mashed bananas

1/3 cup melted coconut oil

1/2 cup white sugar

1 Tbs. molasses

1 1/2 tsp. pure vanilla extract

2 Tbs. spiced rum (optional)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of ground cloves

1 tsp. baking soda

1/4 tsp. salt

1 1/2 cups whole wheat pastry flour

1 cup vegan dark chocolate chips

Directions

In a small bowl, whisk the flaxseed and hot water to make an “egg”. Set aside. Preheat the oven to 350° and line a loaf pan with parchment paper.

In a large bowl, mix the mashed banana and coconut oil.* Then add the sugar, molasses, vanilla, and rum (if using).

Add the spices followed by the baking soda and salt. Finally, add the flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.

Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

*Note: Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.

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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