Suburban Chicago Vegetarian Meetup Message Board › March 6th Bake Sale Recipes

March 6th Bake Sale Recipes

Kathy
iheartveggies
Group Organizer
Mundelein, IL
Post #: 43
Chocolate Peanut Butter Cups
The Kind Diet
Alicia Silverstone

1/2 cup Earth Balance Butter
3/4 cup crunchy peanut butter (unsweetened and unsalted)
3/4 cup vegan graham cracker crumbs, coarse (Nabisco Original are vegan. Most contain honey.)
1/4 cup maple sugar or other granulated sweetener
1 cup non-dairy chocolate chips
1/4 cup non-dairy milk
1/4 cup chopped pecans, almonds, or peanuts

Line a 12-cup muffin tin with paper liners. Set aside.

Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tbsp per cup, among the muffin cups.

Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.

Chocolate Date Bites (Raw Balls)
The Kind Diet
Alicia Silverstone

1/2 cup walnuts
1/2 cup pitted dates
scant 1/2 cup raw carob or cocoa powder
scant 1/2 cup maple syrup
1/2 cup almond butter
1/2 tsp vanilla extract
1/4 tsp fine sea salt
1/2 cup whole almonds
2 cups shredded unsweetened coconut

Place the walnuts in a food processor and process until coarsely ground. Add the dates, and pulse until well combines with the nuts. Add the carob powder, syrup, almond butter, vanilla extract, and salt. Process until the mixture is thick and smooth. Add the almonds, and pulse a few times until combined; you want them to remain in crunchy chunks.

Form the mixture into balls with your hands or small dough scooper. Roll the balls in coconut. Place in a sealed container in the freezer until hardened. Can eat directly from freezer.

Coconut-Lemon Bundt Cake
Veganomicon
Isa Chandra Moskowitz and Terry Hope Romero

1 2/3 cups granulated sugar
2/3 cup canola oil
1 (14 oz) can coconut milk
1/4 cup soy milk
1/4 cup lemon juice
3 tbsp finely grated lemon zest
2 tsp pure vanilla extract
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 cups shredded unsweetened coconut
a few tbsp confectioner's sugar for sprinkling

preheat the oven to 350 degrees. lightly grease an 8- or 10-inch bundt pan.

in a large mixing bowl, combine the granulated sugar, oil, coconut milk, soy milk, lemon juice and zest, and vanilla. stir to combine.

sift the flour, baking powder, baking soda, and salt into the wet ingredients in batches, mixing well after each addition. fold in the coconut.

pour the batter into the bundt pan. bake for 1 hour, or until a knife inserted through the cake comes out clean.

remove from the oven and let cool for about 10 mins, then place a cutting board over the cake pan, gently flip over, and release the cake from the pan. let cool completely. once cooled, sift a sprinkling of confectioner's sugar over the top. (if it's going to be a while before serving, wait to sprinkle the sugar.)

Deep Chocolate Bundt Cake
Veganomicon
Isa Chandra Moskowitz and Terry Hope Romero

1 3/4 cups fresh brewed coffee
2/3 cup unsweetened Dutch-processed cocoa powder
1 1/2 cups granulated sugar
1/3 cup canola oil
1/3 cup applesauce
1/4 cup cornstarch
2 tsp vanilla extract
1 tsp almond extract
2 cups whole wheat pastry flour or all-purpose white flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp confectioner's sugar

Preheat the oven to 325 degrees. Lightly grease an 8- or 10-inch Bundt pan.

Bring the coffee to a simmer in a saucepan over medium heat. Once it is simmering, turn down the heat and whisk in the cocoa powder until it has dissolved. Remove from the heat and set aside to bring to room temperature.

In a mixing bowl, whisk together the granulated sugar, canola oil, applesauce, and cornstarch until the sugar and cornstarch are dissolved, about 2 mins. Mix in the extracts. Once the chocolate has cooled a bit, mix that in as well.

Sift in the flour, baking powder, baking soda, and salt. Beat until relatively smooth, about 1 min with a hand mixer or 2 mins with a whisk.

Pour the batter into the prepared Bundt pan and bake for about 45 minutes, until a toothpick or butter knife inserted through its center comes out clean. If your pan is on the smaller side, it could take up to 55 minutes.

Remove from the oven and let col for about 20 minutes, then invert onto a serving plate to cool completely. Once cool (or immediately before serving) sift confectioner's sugar over the top.

More recipes later....
Chris
user 7005689
Arlington Heights, IL
Post #: 20
Better Than Thin Mints
‎1/2 c vegan margarine (or 1/3 cup cooking oil) - (Earth Balance Organic is the best choice if you want to avoid deforestation due to palm oil plantations)
3/4 c sugar
1 3/4 tsp peppermint extract
1/2 tsp vanilla extract
2 T plant milk
3 T vegan chocolate chips (most are), Sunspire are fair trade - melted
1 1/4 c flour
2/3 c cocoa powder (Rapunzel or Dagoba are both fair trade and organic - skip the Hershey's - child slave labor is not vegan and I have never ever forgiven Nestle for foisting infant formula on Third World babies)
1/2 tsp baking soda
cream margarine/oil and sugar - add liquid ingredients, then dry ingredients - mix - if dough won't hold together add plant milk a splash at a time until the dough just holds together
on a sheet of parchment paper form dough into a log that is about 1 1/2 inches in diameter - wrap log and freeze at least 30 minutes
slice log into 1/2 inch slices and place on parchment paper lined cookie sheet - flatten slices with heel of hand - bake at 350 for 12-15 minutes or until cookies are firm
remove from oven and let cool - dip in mixture of 2 cups chocolate chips melted, 1 T cooking oil, and 1/8 tsp peppermint extract
try not to eat the whole batch in one sitting
from Kelly Peloza's The Vegan Cookie Connoisseur
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