Mini Whoopie Pies with Reese’s Pieces Filling – Clean Eating Recipe and Vegan

Mini Whoopies are the perfect treat when I have a sweet craving but don’t want to overdo it on the calories.  Using grain sweetened semi-sweet chocolate keeps the recipe clean eating and healthier than traditional whoopee pies.  There are no refined or high fructose ingredients in this recipe.

The chocolate-peanut butter filling is so good that I ate the leftover filling right out of the bowl.  Yum!

This recipe yields 6 mini whoopie pies but can be doubled with no problem.

To make the Whoopie Pies you will need to gather:

1 ounce unsweetened chocolate, chopped
2 ounces sweetened semi-sweet chocolate, chopped (preferably grain sweetened)
4 tablespoons Earth Balance Buttery Sticks or Smart Balance
1/2 cup Coconut Palm Sugar or raw cane juice sugar (You can use Splenda instead if you’re looking for a lower calorie sweetener but it won’t be clean eating)
3 teaspoons Energ-G Egg Replacer dissolved in 4 tablespoons warm water.
1/2 teaspoon pure vanilla extract
1/2 cup whole wheat pastry flour
2 tablespoons cocoa powder (preferably a good quality such as Scharffen Berger but Hersheys will do)
1/4 teaspoon baking powder

Preheat oven to 375 degrees F.  Line a baking sheet with parchment paper or a silicon baking sheet

In a double boiler or heat proof bowl, melt unsweetened chocolate, semi-sweet chocolate, and buttery sticks, at a low heat until melted and smooth.

Whisk  the sugar, egg replacer and vanilla into the chocolate until mixture is smooth.

Sift the flour, cocoa, and baking powder into another bowl.

Gradually whisk the dry ingredients into the chocolate until well combined. Do not over mix.

Use a small cookie scoop or spoon to drop a tablespoon of batter onto the prepared pans, spacing them about 1-inch apart.  Bake until the cookies spring back when lightly touched, about 6-8 minutes.

Cool the cookies slightly before transferring to a cookie rack.  Cool completely before filling.

To make the filling combine the following into a food processor:

1/4 cup chunky peanut butter (or other nut butter such as almond or hazelnut)
2 tablespoons maple syrup
2 tablespoons cocoa powder
2 tablespoons unsweetened milk of choice (I used almond but soy, coconut, and rice milk work well as long as it is unsweetened)
3/4 teaspoon vanilla extract

For a thinner consistency filling, add more milk.

Place about a teaspoon of filling in between two whoopie pie cakes and enjoy

More Fun with Fondant

 

It’s not often that I make large cakes with fondant.  It’s time consuming, challenging, and I’m not particularly crazy about the taste of fondant.  But, it is fun to work with so every now and then, I do enjoy a good cake decorating project.

This cake was made using two heart shaped cakes. One layer is chocolate and the other is vanilla.  Between the two cakes lies a generous layer of my clean eating chocolate buttercream.

1/2 cup Earth Balance buttery vegan sticks or 7 tablespoons non-hydrogenated shortening
1/4 cup plus 1 tablespoon erythritol, powdered, OR 1/4 cup xylitol, powdered
5-6 tablespoons unsweetened cocoa powder
2 tablespoons Almond, Soy, or Coconut milk
1 teaspoon pure vanilla extract
Pinch of sea salt
Good-tasting pure stevia extract, to taste

Preparation:
Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top. Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt. Beat in the half and half and egg yolk, if using. Add stevia, starting with 1/16 teaspoon. You’ll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking.

The cake looks much better in this swimsuit than I do.

 

 

Maple Cinnamon Amish Friendship Muffins

In my previous post which is here, I wrote about bread starter.  There are so many things you can make with it and leftover starter can be frozen or given away to a friend.

Most muffins I find are dry and dense and sometimes even rubbery in texture.  What I like about these muffins are that the top  is crusty but the inside is very moist. Even the next day they were still moist.

A prerequisite to making these muffins is good bread starter.  I have a vegetarian recipe at the above link and it only takes two to three days to make as compared to some of the others which take 10 days to two weeks.

To make approximately 12 muffins you will need the following ingredients:

1 cup Amish Friendship Bread Starter (see link above for my recipe.)
2/3 cup melted Earth Balance buttery spread or canola oil (you can substitute any oil you like.)
1/2 cup maple syrup (honey can be substituted if you aren’t a fan of maple)
1 tablespoon stevia  (Yes, you can use sugar but remember to adjust the measurements.  Stevia is 3 times sweeter than sugar and does not measure cup for cup or tablespoon for tablespoon.)
3 eggs (I used real eggs because I’m not vegan but if you are try Ener G egg replacer.)
1 teaspoon vanilla extract
2 cups whole wheat pastry flour (If you use whole wheat flour instead of whole wheat pastry flour your result might be a drier, more dense muffin.)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

OPTIONAL:  raisins, dried fruit, chocolate chips, nuts, etc.

Maple syrup to drizzle on top

Whisk together flour, stevia, baking powder, baking soda, salt, and cinnamon.  Add in the remaining  ingredients except the optional add ins.  Your batter will be springy because of the yeast in the bread starter.  Mix in optional ingredients.

In a tin lined muffin pan, pour batter about 2/3 full.  Bake at 350 for 15-20 minutes, until a toothpick inserted into the center comes out clean.  Allow to cool on a cooling rack.  Drizzle maple syrup on top

Bread Starters

 

A bread starter is a leavening process that takes a few days to a few weeks to make.  They are commonly used in sourdough and Amish friendship bread and can be a tricky to make.  With a little practice you can vary the ingredients and come up with your own starter.

Starters can be use not only in breads but also in cookies, brownies, biscotti, cakes, and much more.

The recipe I used is below and vegan.  I’m not  vegan but I didn’t feel comfortable leaving milk on the counter at room temperature for days.  If you Google bread starters you will find so many other recipes that I’m sure are very good as well.  So feel free to experiment until you find the one that suits your needs and taste.

1 cup warm water
1 tablespoon sugar (I used agave syrup instead of sugar.  You could also use Splenda, honey/ maple syrup, or any other natural sweetener.  Remember to adjust the measurements if the sweetener you are using doesn’t measure cup for cup to sugar.)
1 cup flour (Any flour can be used.  I used whole wheat pastry flour.)
1 tablespoon yeast

Mix the ingredients together with a wooden or plastic spoon in a non-metallic bowl.  Cover with plastic wrap and let sit at room temperature for two days.  After two days stir it adding in 1/2 cup flour, 1/2 cup warm water, and 1/2 teaspoon sugar or other sweetener.)  Let sit another 12 hours and it’s ready to use.

I’m going to use mine in an Amish Friendship bread.

 

 

 

Decorated Cake Roll

Deco Rolls, also known as Swiss Roll, are fun to make.  The sponge cake can be made in chocolate or vanilla.  To decorate, you will need a pattern or if you have a knack for free form drawing then you can be as creative as you want.   While there aren’t that many ingredients to gather, this cake takes a bit of time.

As always, I recommend measuring out your ingredients and preparing the pan ahead of time.  Before starting, decide what your decoration will be and what filling you will be using.  This cake is very good with just about any filling you have on hand.  I used leftover coconut cream that were in the freezer.  But you can use jam, whipped cream with strawberries, dulce de leche, or just about anything.

This recipe is enough to make a 17 x 11 inch sheet pan.  Once you determine the pan, cut two sheets of parchment paper to fit the size.  On the pan, underneath the parchment paper, place your template.  The template doesn’t have to be the full size of your pan.  For the 17 x 11 size, place the template closer to the top of the pan leaving and inch at the end.  As you roll the cake, the undecorated portions will be rolled under and not visible anyway.

I placed a few pieces of tape so the parchment paper wouldn’t roll up or move.  If you do that, remember to remove it before baking.  Tape doesn’t hold up well in the oven.

For the pattern you will need:

1 egg white
30g granulated sugar (or sugar substitute of choice.  Remember not all sugar substitutes measure one for one so you will have to adjust the measurements.  I don’t recommend using liquid sweeteners for this recipe since they will change the texture.)
40g whole wheat pastry flour. If making chocolate pattern substitute 20g for cocoa powder.
20g butter- room temperature
Food coloring (gel or paste, not liquid)

Mix the above ingredients together in a small bowl until well incorporated.  Add desired food color and mix in well.  Fill a pastry bag with a small tip.  I used a Wilton tip no. 2.  Trace over the pattern with the batter.

When finished, place pan in the freezer for 15-20 minutes.  In the mean time, make the cake batter.

4 eggs, separated (you will need both yolks and whites)
1 tsp cream of tartar
1/2 cup + 1 tbsp sugar (or sugar substitute of choice.  Remember not all sugar substitutes measure one for one so you will have to adjust the measurements.  I don’t recommend using liquid sweeteners for this recipe since they will change the texture.)
1/4 tsp vanilla or almond extract
60g butter – melted (approximately 1/2 stick + 1 tbsp)
1/2 cup whole wheat pastry flour
1/4 cup cocoa powder (if making plain rolled cake substitute this for whole wheat pastry flour)

Preheat oven to 400 F.  Combine flour and cocoa powder in a small bowl.  Attach a mixer with the beater attachment.  Beat egg whites and cream of tartar until foamy but not stiff.  Add half of the sugar.  Beat until stiff peaks form making sure not to overbeat. The peaks should be shiny.

In another bowl with a wire whisk, whisk together egg yolks, vanilla or almond extract, and the remaining sugar.  Fold egg whites into the egg yolks just until blended.  Fold in half of the melted butter.  Add in half of the flour and continue folding.  Then add in the remaining butter, fold in, then the remaining flour and fold just until well blended.

Take pan out of the freezer and remove the template underneath the parchment paper.  If you used tape, don’t forget to remove that as well.  Pour the cake batter over the frozen pattern and spread evenly with a spatula.  Work quickly so the pattern doesn’t defrost.

Bake for 5-7 minutes, until it’s done.

Sprinkle confectionery sugar on the second piece of parchment paper.  Flip the cake on top of the second parchment paper.  Gently peel back the first piece of parchment paper.  Your pattern should be facing on top.  If the edges are hard or uneven, trim them with a sharp knife.  Flip the cake back over so the pattern is facing the bottom.  With a spatula, spread filling on top leaving an inch around the perimeter filling free.

Using the parchment paper as a guide, carefully roll your cake.

Whole Wheat Flour vs. Whole Wheat Pastry Flour

Next time you walk through the grocery store take note of how many different flours are on the shelves.  Not all flours are the same.  The differences vary from how much protein is in the flour, which type of wheat was used, and how it was milled.

Sometimes flours can be used interchangeably in recipes.  All-purpose flour can be replaced with other  flours but high protein flours such as cake or pastry flour should never be replaced with all-purpose or whole wheat.

Lately, I’ve been using whole wheat pastry flour in place of all-purpose more times than not.    Whole wheat flour and whole wheat pastry flour are NOT the same. 

Whole wheat flour is milled using the entire grain (bran, germ, and endosperm).  Nothing is lost.  Not even the fiber and nutrients that are stripped from white all-purpose flour which is refined.  White refined flours only contain the endosperm which is only bulk.  Whole wheat flour adds a nutty flavor to  baked goods but they will also make them dense, heavy, and chewy.   It’s a great substitution for white flour in breads and muffins but not such a good idea if you want a light and fluffy cake.  Whole wheat flour also has pieces

Whole wheat pastry  flour is milled exclusively from white winter wheat and is finely ground.  It can be used for pastries, cookies, cakes, breads and many other baked goods.   It’s not as widely available as whole wheat but can be found in health food stores.

If a recipe calls for whole wheat pastry flour then use whole wheat pastry flour and NOT whole wheat flour.

Can Can Girl Cupcake

It’s April already and in keeping with the April in Paris theme these Can Can Girl cupcakes are adorable.  These chocolate cupcakes have legs made from gumpaste and sugar sanded shoes.   I can’t take the credit for this idea though.  It was something I found on Pinterest that was repinned multiple times and to be honest, I have no idea who originally came up with it.