Holiday Cookie Swap

  In December Linda hosted a woman’s holiday cookie swap. Everyone had a great time and     left with lots of delicious vegan cookies to share with family and friends. The recipe that I shared with everyone was from the following site. Low Fat Peanut Butter Cookies….YUUMMM!!

Dessert Recipes, POTLUCKS

1 comment

  1. Linda

    Here’s the recipe for the cupcakes that I served that night.

    Crème-filled Chocolate Orange Cupcakes

    In case you missed it, history was made several months ago. The highly awesome vegan chef, Chloe Coscarelli, won anepisode of the Food Network’s Cupcake Wars, beating out three traditional chefs. Coscarelli shared her winning recipe with us, and we’d be remiss if we didn’t share it with you! Don’t miss VN’s interview with Chloe to find out what’s coming next for this rising vegan star, and see her featured in our July+August 10th anniversary issue.

    Makes 12 cupcakes
    What You Need:

    1½ cups flour
    ½ cup cocoa powder
    1 cup sugar
    1 teaspoon baking powder
    ½ teaspoon baking soda
    ¼ teaspoon salt
    ¾ cup orange juice
    ½ cup canola oil
    1 teaspoon vanilla
    1 tablespoon orange zest
    Orange Buttercream Filling (see recipe)
    Chocolate Ganache (see recipe)
    Candied Orange Peel (see recipe)

    What You Do:

    1. Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.

    2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.

    3. In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest. Pour wet ingredients into dry mixture and whisk until thoroughly combined.

    4. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full. Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean. Remove from oven and allow to cool on a wire rack.

    5. Once cupcakes are completely cool, fill each cupcake with Orange Buttercream using a pastry bag with a narrow tip. Spread Chocolate Ganache evenly over each cupcake and top with 2 slices of Candied Orange Peel.

    Orange Buttercream Filling
    This rich, silky orange buttercream filling pairs with vegan chef Chloe Coscarelli’s award-winning Crème-filled Chocolate Orange Cupcakes.
    By Chloe Coscarelli
    What you need:
    • 4 cups powdered sugar
    • ½ cup refined coconut oil at room temperature
    • 1 tablespoon orange zest
    • ¼ cup orange juice
    What you do:
    In the bowl of a standard mixer, combine powdered sugar, coconut oil, and zest. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of orange juice at a time, until the desired buttercream consistency is reached.

    Chocolate Ganache
    This rich, award-winning chocolate ganache pairs with vegan chef Chloe Coscarelli’s award-winning Crème-filled Chocolate Orange Cupcakes.
    By Chloe Coscarelli
    What you need:
    • 1 cup semi-sweet chocolate chips
    • 3 tablespoons almond milk
    • 1 tablespoon refined coconut oil at room temperature
    What you do:
    Using a double boiler or microwave, melt chocolate chips in a medium bowl. Whisk in coconut oil until smooth.

    Candied Orange Peel
    This sugary sweet orange peel pairs with vegan chef Chloe Coscarelli’s award-winning Crème-filled Chocolate Orange Cupcakes.
    By Chloe Coscarelli
    What you need:
    • 1 orange
    • 1 ¾ cups water, divided
    • ¾ cup sugar, divided
    What you do:
    1. Using a vegetable peeler, peel thin slices of orange peel from the orange.
    2. In a small saucepot, place the orange peels and add ½ cup water. Bring to a boil and let cook for 5 minutes. Drain the water, place the peels back in the pot, and refill with ½ cup water.
    3. Bring the water to a boil again, let cook for 5 minutes, and drain. Repeat this process one more time to release the bitterness from the orange peels.
    4. Bring ¼ sugar, ¼ cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away.
    5. Remove from heat, spread peels out to cool on parchment paper. Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated. Store in refrigerator or freezer.

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