Kahlua and Baileys Chocolate Cakes
Kahlua and Baileys- so perfect together. These little cupcakes are a twist on my “Not-So-Unhealthy-Chocolate-Cupcakes” from earlier in this month. The basic recipe is the same, but instead of 1 cup coffee, I used 3/4 cup coffee and 1/4 cup Kahlua.
For the glaze, I mixed 1 shot of Kahlua, 1 shot of Baileys, and 1/2 cup powdered sugar. I drizzled this on top and they were irresistible!
Not-So-Unhealthy-Chocolate Cupcakes
The chocolate cake part of this dessert is vegan and takes 5-6 minutes to put together. For this particular batch, I made a maple cream cheese icing just for fun.
Ingredients:
- 1 1/2 cup whole wheat pastry flour
- 1/2 cup unsweetened cocoa powder (I prefer to use Scharffen Berger for all of my chocolate needs)
- 1 tsp baking soda
- a pinch of sea salt
- 1/3- 1/2 cup evaporated cane juice (I usually use 1/3 cup)
- 1/2 cup walnut oil
- 1 cup cold brewed coffee
- 2 tsp vanilla
- 5 tsp apple cider vinegar
icing:
3 TB cream cheese
3 TB butter
3 TB maple syrup
Combine the dry ingredients in a bowl. In another bowl, combine the coffee, walnut oil, and vanilla extract. Measure out the vinegar into a small dish and set aside. Pour the coffee/oil mixture into the dry ingredients and mix well. Finally, add the vinegar and mix until it is just combined. Do not over mix this.
You can bake this as a cake, make cupcakes, or use whatever baking dish you prefer. Just be warned: this cake does not easily come out of the dish, so if you are planning to bake a chocolate cake that will stand on its own outside of the dish, you might look for a different recipe. I usually make cupcakes.
Lightly oil your baking dish and bake at 375. Cupcakes take 15-20 minutes, a cake will be 25 minutes or so. They’re done when a toothpick inserted in the center comes out clean.
For the maple cream cheese frosting: Put all 3 ingredients in the KitchenAid mixer and whip a few minutes until light and frosting-like. Spoon some on, or get fancy and decorate as you like.
Deconstructed Rhubarb Ginger Pie
This was a lot of fun. I did not have the time to prepare a “real” pie crust, and since I would NEVER purchase a pre-made crust, I got creative. I made the dough for a whole wheat crust and baked it like cookies, which took no more than 10 minutes. I served the pie “deconstructed” so you could take as much crust and filling as you like.
Pie Crust:
- 1 1/2 cup whole wheat pastry flour
- 5 TB walnut oil
- 2 TB maple syrup
- 2-3 TB cold water, depending on the texture of the dough
Mix the crust ingredients with your hands in a bowl. Gather it all together into a ball, wrap in wax paper, and refrigerate for a couple hours before serving. When you are ready to make dessert, break off small pieces and press them into disks with your hands. Bake them like cookies at 350 for 10 minutes or so.
Ginger Rhubarb “filling”
- 6-8 stalks rhubarb, rinsed and cut into small pieces
- 1 TB freshly grated ginger
- 2 TB maple syrup
- 1/2 cup water
Bring these ingredients to a boil. Lower heat and simmer, stirring every few minutes, until all of the rhubarb is a soupy consistency.
Serve with crust and ice cream and enjoy.
Honey-Sweet Chocolate Chip and Raisin Oatmeal Cookies
Delicately delicious. Using honey and brown sugar to sweeten these cookies makes them brown quickly, so watch out while baking them. They are very delicate, so it is best to keep them small.
Ingredients:
- 1 1/3 c 5 minute oats, coarsely chopped (a small food processor works well here)
- 1/2 c oat bran
- 1/2 c whole wheat pastry flour
- 1 1/2 tsp cinnamon
- 1/2 tsp sea salt
- 1/2 c unsalted butter, softened
- 1/3 c honey
- 1/3 c brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 c raisins
- 3/4 c chocolate chips
Combine the dry ingredients a bowl. In the KitchenAid mixer, cream together the butter, honey, and brown sugar. Add the egg and vanilla and beat until smooth. Add the dry ingredients and mix well. Stir in the raisins and chocolate chips and drop by tablespoons onto a lightly buttered cookie sheet. Bake at 350 for 7-10 minutes. Remove from oven they are when brown along the bottom but slightly soft in the center. Cool on racks and enjoy.
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