Chocolate Coffee Cupcakes for Two

What is better than a cupcake recipe that you whip up quickly and only makes a few cupcakes?

Enter the chocolate coffee cupcakes for two!

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I love recipes that are single serving and small servings because they are just so practical if you live alone or are just making a meal/treat for one.

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Chocolate Coffee Cupcakes for Two 

Adapted from Taste of Home and Spark Recipes

Makes 2 large cupcakes or 3 medium cupcakes

Cupcakes:

  • 1/4 cup strong brewed coffee
  • 1/4 cup vegenaise (vegan mayonnaise)
  • 1/2 tsp vanilla extract
  • 1/2 cup spelt flour
  • 1 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp coffee granules (optional)
  • 2 tbsp agave

Icing:

  • 2 tbsp cocoa powder
  • 1 tbsp agave
  • 1/4 tsp vanilla extract
  • 1 tbsp almond milk
  • pinch of cinnamon

Preheat the oven to 350 degrees.

In a small bowl, mix the vegenaise, coffee and vanilla and stir until combined.

In another medium sized bowl, mix the flour, cocoa powder, coffee granules, cinnamon and baking soda and stir to combine.

Combine the vegenaise and coffee mixture into the flour mixture and stir until smooth and combined.

Next, add in the agave by the tablespoon, adding more or less than called for in the recipe depending on your sweetness preference. Stir until smooth and clump-free.

Pour the cupcake mixture into lined muffin tins and bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean.

When fully baked, remove from oven and allow to cool.

While the cupcakes are cooling, combine all the icing ingredients together in a small bowl and stir until fully combined.

Once cupcakes are cooled, slather on as much icing as you wish to each cupcake and enjoy!

I thought today was the perfect day to post a cupcake recipe because it is officially my one year blogiversary!

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I can’t believe it has been a year since I started this blog! I want to thank each and every person who has ever read this blog, tried out my recipes or connected with me in some way. I love connecting with readers and fellow bloggers, so again, a great, big thank you!

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An Open Call For Guest Blog Posts

I will be back (hopefully tomorrow) with a new recipe, as per usual, but I thought I would take this time to post an open call.

I am looking for guest blog posts for the summer (the more the merrier!) and would love if any other bloggers would be interested in guest posting here at Simply Blissful Life!

The content is up to you! Recipes, fitness, healthy living, DIY or whatever strikes your fancy.

All I ask is that if you do submit recipes that you keep them meat-free.

If you are interested in writing a guest post or have any questions, feel free to contact me at simplyblissfullife@gmail.com

Thanks so much for reading and I hope to hear from so awesome fellow bloggers! 🙂

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Protein Pumpkin Muffins

So I love pumpkin. Not just around Thanksgiving, but all the time. When September rolls in, every where I look seems to be pumpkin flavoured or scented. But I love pumpkin all year long.

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So on a whim, I decided to whip up a batch of pumpkin muffins and they are unbelievable. Healthy, refined sugar free and full of protein. Top notch in my books.

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Protein Pumpkin Muffins

Adapted from my Sugar Free Banana Muffin recipe

  • 1/2 cup vegan butter
  • 1 1/2 cups dates (or 1 cup date paste)
  • 2 egg replacer (like this brand)
  • 1 cup pumpkin puree
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp sea salt
  • 1/3 cup hemp seed
  • water, as needed

First, pour the dates into a container with hot water and cover. Allow them to soak for 30-60 minutes. Make sure you have enough water in the container that all the dates are submerged.

Once the dates have soaked long enough, throw them into a blender and blend until a smooth paste forms. Once completely blended and smooth, set aside.

Next, preheat the oven to 350 degrees.

In a large bowl, mix the butter and egg replacer together until smooth.

Add the pumpkin puree and the blended dates (date paste) to the butter/egg replacer mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice and vanilla extract and mix until combined. Stir in the hemp seeds until fully combined.

If your mixture is too thick, add water a tablespoon at a time to thin out the dough.

Pour into muffin tins and bake for 15-20 minutes.

Once fully cooked and a toothpick inserted into the muffin comes out clean, remove from the oven and allow to cool.

This recipe makes about 16-18 medium-sized muffins.

Have a great weekend!

Coconut Lime Squares

I am no novice to making lemon squares. In fact, I frequently make them for family gatherings, holidays and other events because they always go over so well.

The problem? I’ve only made the traditional lemon square recipe, so it was never vegan. And do you know how hard it is to make food that you can’t eat? It is pure torture.

So I decided to try my hand at a vegan version of this recipe and it is just delicious! I also opted to try making a lime version instead of lemon to spice things up. Vegans and non-vegans alike devoured these squares like crazy.

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I may or may not have eaten five shortly after making these. Don’t judge.

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Coconut Lime Squares

Adapted from Betty Crocker

Crust:

  •  1 cup spelt flour
  • 1/2 cup vegan butter
  • 1/4 cup icing sugar

Filling:

  •  1 cup cane sugar
  • 1 tsp grated lime peel
  • 2 tbsp lime juice
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 1/3 cup firm tofu
  • 4 tsp water

Preheat the oven to 350 degrees.

In a small bowl, mix the flour, butter and powdered sugar together until clumpy. Then press the mixture into an ungreased 9×9 square pan. Try to make it as level as possible.

Bake the crust for 20 minutes. Once ready and slightly browned, remove from oven and set aside.

In a medium-sized bowl, mix the sugar, lime juice, lime peel, baking powder, sea salt, tofu and water together until combined. You can add a little bit of green food colouring if you want a more vibrant green colour for the squares, but feel free to omit as I did.

Pour mixture into a high-powered blender and blend for 2-3 minutes or until smooth, making sure there are no tofu clumps. If mixture is too clumpy or thick, add another teaspoon of water and mix again.

Once filling mixture is smooth, pour onto the hot crust and bake for 25-27 minutes.

*Note: While in the oven, the filling may bubble up a lot. This is o.k., as it will settle close to the end of the baking time.

When ready, remove from oven and allow to cool for about 20 minutes. Then stick in the fridge for a few hours to allow them to firm up a bit.

When nice and firm, sprinkle with some shredded coconut. If you are not a fan of coconut, you can sprinkle it with some icing sugar instead.

Enjoy!

Healthy Chocolate Fudge Brownies

Brace yourself for the most chocolatey brownies you will ever eat.

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Seriously.

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These are the richest fudge chocolate brownies I’ve ever tried.

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Bonus points: they are actually healthy!

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I dare you to try to eat just one! 😉

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Healthy Chocolate Fudge Brownies

  •  1/3 cup unsweetned applesauce
  • 2/3 cup agave nectar
  • 1 tsp vanilla extract
  • 2 egg replacers ( I use this brand, but anything similar will work)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup + 2 tbsp spelt flour
  • 1/3 cup cocoa powder

Icing recipe (adapted from SparkPeople)

  • 1/2 cup cocoa powder
  • 4 tbsp agave
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3-4 tbsp almond milk

Pre-heat the oven to 350 degrees.

In a large bowl, mix the applesauce, agave, vanilla extract and the egg replacers together until smooth.

In a small bowl, add the spelt flour, cocoa powder, baking powder, baking soda and sea salt until combined.

Add the contents from the flour mixture bowl into the larger bowl and mixture until perfect combined and clump-free.

Pour mixture into a greased 9×9 square pan and bake for 25-30 minutes.

Once cooked, remove from oven and allow to cool in the pan for at least an hour.

To make the icing, mix all the ingredients together until smooth. Add more milk to smoother.

Slather icing on the brownies and enjoy!

Sugar Free Banana Muffins

So many months ago I mentioned I wanted to find a banana muffin recipe that had less sugar in it and I finally got to it!

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Using applesauce to replace the sugar cuts many of the calories, fat and carbohydrates out, which is a huge bonus. Especially when you don’t have to sacrifice taste (which these are still full of)!

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Sugar Free Banana Muffins

Adapted from my original Banana Muffin recipe.

  • 1/2 cup vegan butter
  • 1 cup unsweetend applesauce
  • 2 flax eggs (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 2 large bananas (1 cup mashed)
  • 2 cups spelt flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt

Preheat the oven to 350 degrees.

In a small bowl, mash the bananas until their are no chunks left.

In a large bowl, mix the butter and flax eggs together until smooth.

Add the mashed banana and applesauce to the butter/flax egg mixture and stir until smooth.

Add the flour, baking powder, baking soda, salt, cinnamon and vanilla extract and mix until combined.

Pour into muffin tins and bake for 15-20 minutes.

Muffins will be a light golden brown when ready.

This recipe makes about 18-20 medium-sized muffins.

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Double Chocolate Oatmeal Cookies

These cookies will satisfy even the biggest chocoholic. 🙂

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Double Chocolate Oatmeal Cookies

Adapted from Spark Recipes

  • 1 cup vegan butter
  • 2/3 cup agave nectar
  • 1 tbsp vanilla extract
  • 1 1/2 cups spelt flour
  • 1/4 cup cocoa powder
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 1/4 cups oats
  • 1 cup vegan chocolate chips

Pre-heat the oven to 325 degrees.

In a large bowl, mix together the agave, butter and vanilla.

Then add the flour, cocoa powder, cinnamon, baking soda and salt and mix.

Mix in the oats and chocolate chips and stir until combined.

Roll chunks of cookie dough into balls and flatten on a lined cookie baking sheet.

Bake in oven for 12-14 minutes. Do not over bake!

Remove from oven and allow to cool.

This recipe makes 25-28 small/medium sized cookies.

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Nutrition information per cookie (in a 26 cookie batch):

  • Calories: 164
  • Fat: 9.2g
  • Sodium: 110mg
  • Carbohydrates: 19.2g
  • Fiber: 2.2g
  • Sugar: 2.4g
  • Protein: 2.3g 

Have a great day!

Top 5 Recipes of 2013

Can you believe today is the last day of 2013?! Times flies!

I decided to post the 5 most popular recipes on my blog in 2013. It is always interesting (sometimes surprising) to see what recipes are most popular.

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So here they are!

Vegan Cinnamon Buns

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Slow Cooker Potatoes with Onion

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Healthy Vegan Ginger Molasses Cookies

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Quick & Easy Vegan Raspberry Pancakes

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Vegan Chocolate Pudding Cake

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A great, big thank you to everyone who reads my blog and/or tries my recipes! Since starting my blog this summer, I’ve been able to connect with some amazing bloggers and readers along the way. You are all amazing! I so look forward to creating some snazzy new recipes in the new year. 🙂

Happy New Year!

Single Serving Apple Crumble

So I was really craving an apple crumble but I didn’t really want to make a whole pie. The solution? Single serving apple crumble!

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Well, more like one big single serving or two servings. But you get the idea 😉

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The best part of this recipe is that it is super easy to make!

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Single Serving Apple Crumble

Adapted from Chow.com 

  • 2 apples- peeled, cored and chopped into small chunks
  • 1/2 tbsp agave nectar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/2 tsp vanilla extract
  • pinch of sea salt
  • 3 tbsp brown sugar
  • 3 tbsp oats
  • 3 tbsp spelt flour
  • 1 tbsp vegan butter

Pre-heat the oven to 350 degrees.

Grease a small baking dish and set aside.

In a small bowl, combine the apples, agave, cinnamon, nutmeg, allspice, vanilla and salt and stir until the apples are coated.

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Pour into the greased baking dish and set aside.

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In a different small bowl, combine the brown sugar, oats and flour. Blend the butter into the mixture by breaking up the butter into small pieces and stirring until combined.

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Sprinkle the oat mixture on top of the apples in the baking dish until fully covered.

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Place the baking dish in the oven and bake for 20-25 minutes, or until the oat toppings look crispy and browned.

Remove from the oven and allow to cool.

Once slightly cooled, grab a fork and enjoy!

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It is so good!

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Nutrition information for half of the apple crumble:

  • Calories: 284
  • Fat: 6.8g
  • Sodium: 57.8mg
  • Carbohydrates: 55g
  • Fiber: 6.7g
  • Sugar: 37.1g
  • Protein: 3g

I hope everyone had a great weekend!

Chocolate Peanut Butter Cupcakes

Chocolate and peanut butter. Together in a cupcake. Divine.

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These are some of the tastiest cupcakes, and a must try if you are a peanut butter lover like me. 🙂

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Chocolate Peanut Butter Cupcakes

Adapted from TLC Cooking

  • 1/3 cup vegan butter
  • 1/3 cup peanut butter
  • 1/2 cup cane sugar
  • 1/4 cup brown sugar
  • 2 “flax eggs” (1 tbsp ground flax + 3 tbsp warm water= 1 flax egg)
  • 1 tsp vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 1/2 tsp baking soda
  • pinch of sea salt
  • 1 1/4 cups almond milk
  • 2 tbsp cocoa powder

Icing:

  • 1/2 cup cocoa powder
  • 3 cups icing sugar
  • 1/3 cup vegan butter
  • 1 tsp vanilla
  • 1/3 cup almond butter

Preheat the oven to 350 degrees.

In a large bowl, mix together the butter and peanut butter with a mixer to ensure it is creamy.

Once smooth and combined, mix in the sugar.

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Then add the flax eggs and vanilla.

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Next, add the flour alternatively with the milk, making sure you begin and end with adding the four. Add the baking powder and salt. Mix until smooth.

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Once smooth, pour the batter into muffin cups.

Place in the oven for 22-25 minutes, or until a toothpick inserted into the cupcakes comes out clean.

Once cooked, remove from the oven and allow to cool.

When cupcakes are fully cooled, you can ice then however you wish!

I added all the icing ingredients together into a large bowl and mixed until smooth. I piped a decorating bag full of icing and used a large star tip to decorate the cupcakes.

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Nutrition information per cupcake in a 12 cupcake recipe (without icing):

  • Calories: 189
  • Fat: 8.4g
  • Sodium: 149mg
  • Carbohydrates: 27.6g
  • Fiber: 3.2g
  • Sugar: 13g
  • Protein: 4.6g

Per cupcake with 2 tbsp icing:

  • Calories: 286
  • Fat: 11g
  • Sodium: 174.7mg
  • Carbohydrates: 46.7g
  • Fiber: 3.9g
  • Sugar: 30.6g
  • Protein: 5g 

What is everybody’s favourite flavour of cupcake?

Have a great day!