dairy-free

Name: Spicy Hot Cocoa Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1/2 cup coconut sugar; 2 large eggs; 1 tsp vanilla extract; 1/4 cup vegetable oil*; 1/4 cup plant-based milk; 1 tsp instant coffee granules (optional); 3/4 cup unsweetened applesauce; 1 1/4 cups unbleached all-purpose flour; 1/3 cup regular cocoa powder; 3/4 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 1/8-1/4 tsp ground cayenne (optional); 1/2 cup dairy-free chocolate chips or chunks; 12 large marshmallows

Spicy Hot Cocoa Muffins (DF)

October 25, 2019 by Rachael Ng 1 Comment

The weather has been getting chilly around here, which had me thinking about hot cocoa and wondering if it’s too early to start making it (is that even a thing?). But then I started thinking about how glorious it would be to stuff a chocolate muffin with giant marshmallows. It was late at night, I’m pregnant, and I swear in that moment these muffins sounded like the best idea. After a couple of test batches, I landed on these perfectly imperfect spicy, double chocolate muffins. A bit of cayenne and cinnamon ups the flavor profile, and then the giant marshmallows fluff up in the oven and create the most enticing gooey marshmallow mess on top! Oh, and the chocolate chips inside get all melty just the way I like, and basically you have to eat these warm!

I tested out a couple of different ways to do these muffins, and I really like how this final batch came out. They’re basically made with a simple double chocolate muffin mix, and then “stuffed” with whole, large marshmallows. I got exactly 12 muffins out of this recipe, which may help you with measuring out your batter. You’ll add a spoonful of batter to each muffin well, press the marshmallow deep into the batter, and then cover the marshmallow, and surrounding space, with more batter. You only want to fill these about 3/4 full, so the end product (pre-bake) should look a little funny – the marshmallows should be covered but you’ll still see a bump from each marshmallow sticking up. When your muffins first come out of the oven, the marshmallows will have puffed up quite a bit. As the muffins cool, the marshmallow will settle, creating the kind of charred, melty marshmallow cracks you see below!

Some of the ingredients I like for this recipe:

Coconut sugar is my favorite sweetener. It’s low GI, unrefined, and now readily available in most grocery stores!

Applesauce gives these muffins lots of extra moisture and a bit of sweetness – you won’t taste any apple!

Instant coffee granules help deepen the chocolate flavor of these muffins. It’s totally optional, and you could also use 1/4 cup of coffee in place of the milk + instant coffee.

Ground cayenne gives these muffins a bit of kick. I recommend adding between 1/8 and 1/4 teaspoon, depending on your taste preference. 1/8 tsp is “barely there” and 1/4 tsp is “these have a definite kick”.

Yield: 12 Regular Muffins

Spicy Hot Cocoa Muffins

Fluffy double chocolate muffins stuffed with marshmallow and spiced with a dash of cayenne pepper! These delicious, dairy-free muffins are reminiscent of your favorite spicy hot cocoa!

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

1/2 cup coconut sugar
2 large eggs
1 tsp vanilla extract
1/4 cup vegetable oil*
1/4 cup plant-based milk
1 tsp instant coffee granules (optional)
3/4 cup unsweetened applesauce
1 1/4 cups unbleached all-purpose flour
1/3 cup regular cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8-1/4 tsp ground cayenne (optional)
1/2 cup dairy-free chocolate chips or chunks
12 large marshmallows

Instructions

Preheat your oven to 350°F and line a 12 count muffin pan with paper liners (or spray with non-stick spray).
In a medium bowl, whisk together the coconut sugar, eggs, vanilla, oil, plant milk, and instant coffee. Whisk in the applesauce; set aside.
In a large bowl, sift the flour and cocoa powder. Whisk in the baking soda, baking powder, salt, and spices until well combined. Add wet ingredients to dry and gently mix until nearly combined. Stir in the chocolate chips.
Drop a spoonful of batter into each muffin well. Then press a large marshmallow (flat side up) into the middle of each. Carefully spoon batter on top of and around the up-right marshmallows. You'll want to fill each well about 3/4 full - your marshmallows should be covered with batter but look like a bump under the batter. I had exactly enough batter for 12 regular muffins.
Bake muffins at 350° for 15 minutes. The marshmallows will puff up and out of the muffins. Allow muffins to cool in the pan for 15 minutes then gently remove them to cool on a cooling rack or enjoy warm!
Store leftovers in an airtight container at room temperature.

Notes

*you can use whatever vegetable oil you prefer. I used regular olive oil for these muffins

Halloween Charcoal Sprinkle Cookies (DF)

October 16, 2019 by Rachael Ng 3 Comments

I love a good sprinkled dessert. Sprinkle donuts? Yep. Sprinkles on cake? Count me in. Cookies covered in sprinkles? Yesss. The satisfying crunch! The festive colors! The sugary sparkle! And if you’re here, then there’s a good chance you at least feel half as enthusiastic as I do about sprinkles. This Sprinkle Cookie is a soft, chewy, traditional sugar cookie that’s been naturally dyed with activated charcoal and then rolled in sprinkles pre-bake for a lovely, festive look. And they’re delicious. You don’t taste the charcoal at all!

The recipe is simple, but in order to get the spread of the cookies just right, I don’t recommend subbing any of the ingredients. The sugars are interchangeable with one another – you can use 100% coconut sugar for a healthier cookie, or 100% granulated sugar for a sweeter cookie. I chose a mix of the two to get that traditional sugar cookie flavor without the kind of sweet that hurts my mouth. You’ll also need to chill the dough – don’t skip this step as it makes the dough easier to work with and helps create the perfect spread/cookie shape!

Some of the ingredients I like for this recipe:

Coconut sugar tastes less sweet that granulated sugar. For this recipe, the sugar is necessary for the proper texture and spread of the cookies, so I’ve added a bit of coconut sugar to lessen the sweet flavor. Plus, coconut sugar is an unrefined, low GI sweetener that tastes nothing like coconut – a win!

Oil makes these cookies so soft and chewy. You can use any vegetable oil you’d like. I used regular olive oil since the color and flavor doesn’t affect these cookies.

Activated charcoal coconut powder makes for a great natural dye. A little goes a long way in creating a dark gray dough that makes for beautiful (and festive!) cookies.

Eggs add moisture to these cookies, and the extra egg yolk brings chewiness to the cookies’ texture. I have not tried any egg replacements for this recipe.

Yield: ~18 Cookies

Halloween Charcoal Sprinkle Cookies

Soft-baked, chewy sugar cookies naturally dyed with activated charcoal coconut powder and then covered in festive sprinkles!

Prep Time 20 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 35 minutes

Ingredients

1 1/2 cups + 2 Tbsp unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp activated charcoal coconut powder**
1/2 cup granulated sugar (or coconut sugar)
1/4 cup coconut sugar
2 tsp vanilla extract
1/3 cup vegetable oil (I used olive oil)
1 large egg + 1 large egg yolk, room temp
1/2 cup sprinkles (for rolling)

Instructions

Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a large bowl, whisk together the flour, baking powder, baking soda, salt, and charcoal powder; set aside.
In a medium bowl, whisk together the sugars, vanilla, oil, and egg + egg yolk. Add wet ingredients to dry and use a large wooden spoon or spatula to mix until everything is just combined. Cover and refrigerate dough for two hours.
Preheat your oven to 325°F and line one or two baking sheets with parchment paper. Add the sprinkles to a small bowl. Remove dough from the refrigerator and scoop 8 dough balls 1 1/2 Tbsp in size. Roll the dough balls smooth and then dip the tops and sides of the dough balls in your sprinkles.
Place all 8 dough balls on your parchment-lined baking sheet, spacing them evenly apart. Then gently reshape them to make neater balls, if necessary. Slightly flatten each dough ball. Bake at 325°F for 5 minutes or until cookies have a spread.
Allow cookies to set for 1 minute on the baking sheet, and then gently move them to a cooling rack. Cookies will de-puff as they cool. Repeat until all cookies are baked. Store leftovers in an airtight container at room temperature.

Notes

**Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

Black Sesame Caramel Frappé

October 8, 2019 by Rachael Ng Leave a Comment

This post is sponsored by Torani and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Halloween is around the corner, and I am in the mood for all things spooky! I’ve never been super into dressing up, but give me the best horror movies, pumpkin everything, and all things cutesy and festive! I think I’ve checked out the same Halloween section at the store no less than five times already. But anyways, when Torani reached out to me about creating a Halloween themed drink with one of their delicious syrups, I was so in. With nutty black sesame, lots of buttery, rich caramel flavor, and a bit of activated charcoal coconut powder for that hint of Halloween, this Black Sesame Caramel Frappé is just what I needed. And let’s just say I was way too satisfied with the work of my sugar sprinkle rims.

Once you’ve got the toasted black sesame powder – which is super simple to make! – you’ll basically add all of the ingredients to a blender and you’re all set and ready for a lightly caffeinated, sweet and icy beverage! I added a whopping 6 Tbsp of the Torani Caramel Syrup to this recipe (which serves 2) because I just couldn’t resist, but feel free to play around with the syrup and add 2 or 4 Tbsp as the suggested serving size is 2 Tbsp per 1 cup of liquid. I topped it all off with whipped cream, extra black sesame powder, and black sesame seeds. For even more sweetness, feel free to add a caramel drizzle! And head over to www.Torani.com to get your hands on their Caramel Syrup!

Some of the ingredients I like for this recipe:

Coconut cream gives this recipe a creamier texture. You can opt for 2 cups of frozen coconut cream, or skip it all together and use ice.

Sugar adds a touch more sweetness. Feel free to adjust to your liking.

Toasted black sesame powder is a delicious and nutty add-in that pairs so well with the rich caramel syrup flavor.

Torani Caramel Syrup is a quick and easy way to deliver caramel goodness to these frappés. Plus, you can use it to create endless recipes, or just add a spoonful to your morning coffee for a buttery caramel flavor!

Activated charcoal coconut powder is a natural way to make these frappés darker in color. It is tasteless in this recipe, and adds depth to the gray.

Yield: 2 Frappes

Black Sesame Caramel Frappé

A delicious and creamy frappé made with nutty black sesame and sweet Torani Caramel Syrup! A vegan-friendly treat to get you in the mood for Halloween!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

4 cups ice or frozen coconut cream
2 tsp espresso powder
1/4 cup toasted black sesame powder
4-6 Tbsp Torani Caramel Syrup, depending on taste
2 Tbsp sugar
1/4 cup plant-based milk
2-3 tsp activated charcoal coconut powder (optional)**

Instructions

Make your toasted black sesame powder. Place 1/4 cup of black sesame seeds (or more if you desire to have extra!) in a frying pan over medium heat. Stir constantly until the seeds begin to toast - you'll notice a strong nutty aroma and, if using stainless steel, the pan will begin to smoke. Remove from heat and blend toasted seeds in a food processor or blender until the seeds breakdown into a chunky powder.
In a blender, add the ice or frozen coconut cream (or mix of both), espresso powder, black sesame powder, Torani Caramel Syrup, sugar, milk, and charcoal coconut powder. Blend until smooth.
Serve immediately and add your favorite toppings - whipped cream, caramel sauce, black sesame powder, or sprinkles!

Notes

You can empty out one to two cans of coconut cream into ice cube trays (or onto a parchment lined baking sheet) and freeze for a creamier drink
Your black sesame seeds must be toasted in order to blend into a powder as the toasting softens the seeds
Recipe can be halved for one serving
For the sprinkle rim, melt 2 Tbsp of chocolate chips. Use a mini spatula to lightly spread chocolate around rim of glass. Douse in sprinkles and immediately chill in the refrigerator
**Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

Did you make this recipe?

Tag @sugaredandstirred and @torani on Instagram and hashtag #AToraniHalloween

Chocolate Sheet Cake with Dark Chocolate Frosting (DF)

October 1, 2019 by Rachael Ng 1 Comment

I’m an absolute sucker for good cake. I grew up eating cakes made from a box, which is probably why I have such an affinity for soft, fluffy cakes with thick, sweet-as-can-be American buttercream. Anyone else usually disappointed in the professional cakes found at weddings? (Maybe I’m the odd woman out here.) Well, this cake is everything I love about cake. Fluffy, moist and topped with a decadent buttercream made with lots of dark cocoa powder, which helps even out the sweetness of the powdered sugar. And it’s easy!

I was always intimidated by homemade cakes. Even confused. Why would one go to all that trouble? Enter: the sheet cake. No more difficult than a batch of cookies, in my opinion. You beat the wet ingredients, whisk the dry ingredients, mix them all together, and, once baked and cooled, top it off with a super simple vegan (or non-vegan) buttercream! And the results? They’ll blow you and everyone who eats a slice away!

Some of the ingredients I like for this recipe:

Whole wheat pastry flour brings all the delicious fluff to this cake! If you like your cake fluffy, then you don’t want to skip out on this flour! Plus, you’ll definitely want to use it in the future to make fluffy muffins or quick bread loaves.

Coconut sugar is an unrefined, low GI sugar that won’t spike our blood sugar the same way that a higher GI sugar (like white sugar, honey, or maple syrup) will. And it doesn’t taste a thing like coconut.

Instant coffee intensifies the chocolate flavor of the cake, and you won’t taste the coffee!

Applesauce helps sweeten this cake and lends a hand to its moistness.

Vegetable shortening adds structure to the vegan buttercream. You can use more vegan butter in its place, but I highly recommend the shortening!

Dutch process cocoa powder gives the frosting a deeper, richer flavor and darker color.

Yield: 15 Slices

Chocolate Sheet Cake with Dark Chocolate Frosting

A fluffy and moist Chocolate Cake topped with a decadent, dairy-free Dark Chocolate Buttercream Frosting

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 55 minutes

Ingredients

Chocolate Cake

3/4 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1/2 cup natural cocoa powder
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup coconut sugar
1/2 cup unsweetened almond milk, warm
1 heaping tsp instant coffee granules
1/2 cup neutral oil (avocado, extra light olive oil, refined coconut oil, etc)
2 tsp vanilla extract
3 large eggs, room temp
1 heaping cup unsweetened applesauce

Dark Chocolate Frosting

3/4 cup vegan butter (stick form), softened
1/4 cup vegetable shortening (or more vegan butter)
2 tsp vanilla extract
1/2 cup dutch process cocoa powder
3 cups powdered sugar
~5 tsp plant-based milk

Instructions

Preheat your oven to 350°F and prepare a 9x13" cake pan with non-stick spray. If you plan to remove the whole cake from the pan to frost and serve (like I did), cut a piece of parchment paper the size of the inside bottom of your cake pan, and place it on top of the non-stick spray.
Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
Meanwhile, in a medium bowl, sift the flours and cocoa powder. Whisk in the baking soda, baking powder, and salt until totally combined.
Mix together the warm almond milk and instant coffee granules. Then, in a large bowl, beat together the coconut sugar, milk/coffee mixture, oil, vanilla, eggs, and applesauce until combined.
Beat the dry ingredients into the wet until batter is well combined, about 1 minute on medium speed. Pour batter into prepared cake pan. Tap the pan on your counter to bring air bubbles to the surface - feel free to use a toothpick to pop any air bubbles that haven't popped on their own.
Bake cake at 350°F for 15-25 minutes or until a toothpick inserted into the middle comes out with a few crumbs. Allow cake to cool in the pan on top of a cooling rack. Alternatively, if you'd like to remove the whole baked cake, allow the cake to cool in the pan for 10 minutes. Then place another cooling rack (or baking sheet) on top of the pan and flip the cake over. Your cake should fall right out. Peel off the parchment paper and then use a cooling rack to flip the cake right side up. Allow to cool completely.
Once your cake is totally cool, make your frosting. In a medium bowl, beat together the softened vegan butter and vegetable shortening until smooth and creamy. Beat in the vanilla. Sift in the cocoa powder and powdered sugar and then beat until combined. Beat in milk 1 tsp at a time until you've got a creamy, spreadable buttercream.
Scoop all of the frosting onto the top of your cooled cake. Use a spatula to spread evenly over the surface, creating deep swirls. Top with your favorite sprinkles, shaved chocolate, or coconut flakes!
Store leftovers in an airtight container in the refrigerator.

Notes

A neutral oil is any oil with a neutral taste. These include oils such as avocado, extra light olive oil, and refined coconut oil.

For the dark chocolate frosting, you will need a dutch process cocoa powder - check next to the natural cocoa powder (most widely available) in the baking aisle.

Pumpkin Cookies with Spiced Frosting (DF)

September 27, 2019 by Rachael Ng 1 Comment

Who else grew up with frosted sugar cookies?! My mom made them every year for the holidays, and this pumpkin flavored cookie is the perfect fall (or Thanksgiving!) treat. A soft, perfectly spiced pumpkin cookie topped with a traditional, super sweet spiced buttercream frosting. Layer it on thick or thin, the cookies will be delicious no matter your preference!

Once you have all of your ingredients ready, these cookies really are so simple. No chilling required. No rolling and cutting. Just simply roll the dough into balls and bake! Then once they’re cool, beat together the buttercream and frost away. And if you don’t follow a dairy-free diet, feel free to use regular butter for the frosting.

Some of the ingredients I love for this recipe:

Coconut sugar is my go-to sweetener. It’s low GI, unrefined, and doesn’t add any coconut flavor.

Cream of tartar gives these cookies lift in all the right places.

Vegan butter makes the frosting taste just like the real, butter-filled deal! I prefer using a stick version, and I’ve had a lot of luck with the Earth Balance Vegan Buttery Sticks.

Vegetable shortening helps stiffen the vegan buttercream. I’ve found that without it, the frosting tends to be a bit melty, depending on the temperature of my home. But feel free to use more vegan butter instead.

Yield: 14 Cookies

Pumpkin Cookies with Spiced Frosting

Soft pumpkin spice cookies topped with a sweet and creamy dairy-free spiced buttercream frosting!

Prep Time 30 minutes

Cook Time 20 minutes

Additional Time 20 minutes

Total Time 1 hour 10 minutes

Ingredients

Pumpkin Cookies

1/2 cup coconut oil, solid
3/4 cup coconut sugar
1 large egg yolk, room temp
1 tsp vanilla extract
1/4 cup pumpkin puree
1 1/2 cups unbleached all-purpose flour
1/2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves

Spiced Frosting

1/4 cup vegan stick butter
2 Tbsp vegetable shortening (or more vegan butter)
1/4 tsp vanilla extract
1 1/2 cups powdered sugar
1/2 tsp ground cinnamon
Pinch ground ginger
Pinch ground nutmeg
Pinch ground allspice
Pinch ground cloves
1-3 tsp plant-based milk

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, sea salt, cinnamon, ginger, nutmeg, allspice, and cloves; set aside.

3. In a large bowl, beat together the solid coconut oil and coconut sugar. Beat in the egg yolk and vanilla extract until well combined. Stir in the pumpkin puree. Add in the dry ingredients and stir with a wooden spoon or spatula until just combined.

4. Roll dough into 2 Tbsp-size balls. Place six onto your parchment-lined baking sheet. Slightly press down each dough ball, reshaping as necessary (the flatter you press them, the more they will spread during baking). Bake at 350°F for 6-8 minutes. Allow cookies to cool on baking sheet for 1 minute before moving to a cooling rack.

5. Once all of your cookies are baked and cooled, make your frosting. In a medium bowl, beat together the softened vegan butter and shortening until smooth. Beat in the vanilla extract and spices. Add the powdered sugar and beat until combined. Add plant-based milk 1 tsp at at a time until you've reached a thick but spreadable consistency. If you add too much milk, simply add more powdered sugar.

6. Frost your cookies and top with sprinkles, if desired. Store cookies in a single layer in an airtight container at room temperature.

dairy-free

Some of the ingredients I like for this recipe:

Ingredients

Instructions

Notes

Recommended Products

Nutrition Information:

Yield: