Archive for baking

Heart Healthy Pumpkin & Raisin Cookies

Hello blog world! The past couple of weeks have been beyond hectic! I had my last ‘real’ day of school on Monday and took an exam today. I have one more exam tomorrow and then I am free for the summer! I worked out early this morning and figured I would use my spare time to do a little vegan baking! This is a recipe I created because I was in the mood for something sweet but not heavy.

Pumpkin & Raisin Cookies

Ingredients

  • 1/3 cup Heart Smart Bisquick
  • 1/2 cup Oats
  • 1/2 cup canned pumpkin
  • Cinnamon and Stevia to taste
  • 1/8 cup Light Soy Milk
  • Mini box of raisins

Instructions

  1. Preheat oven to 375 degrees
  2. In a large bowl, mix all of your ingredients
  3. Spray a pan with PAM and scoop about 1 tbs of the pumpkin mixture onto pan.
  4. Press cookies flat with a fork.
  5. Bake in the oven for 12 minutes or until done

Yields 11 cookies at about 35 calories a piece.

I am not sure of the exact calories, I just estimated that number in my head! They are perfectly chewy and dense. I really think the raisins make the cookie. I had two and my mom had two cookies as well! I put the rest in the freezer for later lunches this summer!

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Oh my, Vegan Scones!

I’m sure a lot of people who stumble upon this site have visited KathEats.com.  Well, for a little while now Kath has been in search of the perfect scone!  Reading about her scone experiments really made me want to make some!  Today on her site, someone posted a Scone recipe from Hungry-Girl.com.  Out of curiosity, I checked out the recipe and….. it was vegan!  I also had all the ingredients on hand so I knew I was destined to make them 😉

Hungry Girl’s Snazzy Blueberry Scones

I made a few slight modifications so my scones came out to 106 calories each.  The recipe was beyond easy to follow and you can check it out here!

Review: The blueberries gushed when you bit into the scone and exploded with flavor!  Just like the recipe states, these scones are warm and doughy.  They are not crumbly at all but the flavor is fantastic!  It has a slight sweet undertone and the blueberries are perfectly proportionate with the scones.  It yields four scones so I’ll definitely have a great snack for the next couple of days!

And finally, my scone!

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Mini Banana Oat Muffins!

Our baking bananas were starting to get really ripe so I decided to use them up and make some delicious muffins!

Mini Banana Oat Muffins

Ingredients

  • 124 g (1 cup) Whole Wheat Flour
  • 40 g (1/2 cup) Quick-Cooking oats
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tbs milled flax seeds + 3 tbs water
  • 248 g (3 large) ripe bananas, mashed
  • 1/4 cup Splenda For Baking**
  • 1/3 cup Applesauce
  • 1/4 tsp cinnamon

Directions

  1. Preheat oven to 375 degrees F.
  2. Combine all ingredients in a large bowl. 
  3. Line mini muffin pan with tins and lightly spray each with PAM.
  4. Fill up tins about 3/4 of the way.  I used 1 tbs for each muffin
  5. Bake for 9-11 minutes- check if done by inserting a toothpick.

Yields 30 Mini Muffins

  • Calories- 35.5 g
  • Fat- .33 g
  • Carbs- 7.5 g
  • Fiber- .43 g
  • Protein- .83

These muffins are so moist and are a great way to use up extra bananas!

** I usually hate splenda but I’ve had a sample of Baking Splenda forever and decided to cut down the sugar.  If you want to use normal sugar, replace the splenda with 1/2 cup sugar.

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Busy Baking

Whew, I just got done with baking my Vegan Staples!  It’s been awhile since I had to make them and I sort of forgot the work that goes into it!  I made Chickpea Cutlets and Black Bean Burgers from Veganomicon. 

chickpea cutlets.  I made them smaller this time around so I can put them into burgers and sandwiches. 

Black Bean Burgers.  I omitted the onions this time and added a squirt of lime juice to jazz things up.  They look really great, I can’t wait to try one!

After baking, I had Trader Joe’s lightly salted Apple Chips with some of my Pumpkin Hummus.

305 calories, 5 grams of protein, and 6 grams of fiber.

Aww man, It just started to pour down rain 😦

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Homemade SourDough Bread!

I was going to go to the gym this afternoon so I threw together a quick snack for some energy:

Roasted Red Pepper Hummus, Carrots, and Grapes.

140 calories, 3 grams of protein, and 3 grams of fiber.

However, despite the gloomy weather, the temperature was perfect!  So, I laced up my shoes and went running!  It was great to run again but my ankle is hurting me and I have a weird knot on the outside of my ankle.  It’s really tender and my parents want to take me to urgent care (i’ve had it for three days now) 😦

  • 3 miles running in 25:20
  • Ab Work
  • Free Weights

After working out, I finally got to have a slice of sourdough bread!

I’ve never had sourdough bread before and this loaf is crunchy on the outside and chewy on the inside.  I think I am in love!

My slice was just 86 calories and 2 grams of protein!

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Banana Cupcakes!

I am a little pressed for time so I’ll make this short and definitely sweet!

Banana Cupcakes with Peanut Buttercream Frosting!

Fresh out of the oven!

Both recipes are from VCTOTW.  I used the base of the Banana Split Cupcakes!

I had half of a cupcake already just to make sure they were ‘good’!

I’m off to Kath’s for a cookout!

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Chocolate Cupcakes with Peanut Buttercream Frosting!

To celebrate the blog’s one month anniversary, I made Chocolate Cupcakes with Peanut Buttercream Frosting from Vegan Cupcakes Take Over The World.  I took a lot of pictures and can you believe this is my first Vegan Cupcake-ever! 

Before frosting.

With Peanut Buttercream Frosting!

The chocolate and peanut butter combo was fantastic! The entire family enjoyed these, even my skeptical younger brother (he sniffed it a few times before deeming it worthy).

Here is my cupcake with a glass of Silk!

Sorry for the flood of photos, I’m sort of excited!  I’m blogging upstairs so I’m not tempted to eat another cupcake!  I didn’t do the calories for this dessert, I’m just enjoying it 🙂

 

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