CHEF JOEY'S VEGAN BOSTON CREME MUFFINS
I found this recipe at CD kitchens but it wasn't Vegan. So I tweaked it and made it Vegan. Please note that I only included the cooking time for the vanilla pudding in this recipe. I made these this morning and the muffins are so light and delicate. It is best to let them cool thoroughly before piping the pudding inside as they will fall apart easily. I made my own muffins from scratch using the Vegan White Cake Cupcakes recipe 166987 found here on Recipezaar. Also, because you pipe the pudding into the muffin with an cake decorator it makes the top a bit slippery and hard to ice. I made my own vegan chocolate icing for this as opposed to using a can of prepared icing. I included the recipe for the icing in the directions. I used an off set spatula and dipped it in warm water to get the icing to spread. I also used Dr. Oetkers cooked vanilla pudding mix as opposed to the instant variety. I also added a 1/2 package of Kojel gelatin to the hot pudding to get in to set better.
Provided by Chef Joey Z.
Categories Quick Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 5
Steps:
- Combine the milk, pudding mix and vanilla in the mixing bowl of a large mixer.
- Beat for about 2 minutes or until thickened.
- Place the mixture into the fridge for 15 minutes.
- Spoon the vanilla pudding into a pastry bag fitted with a medium plain tip.
- Fill the cupcakes by inserting the tip into the middle of each cupcake and pipe the filling inside. Use about 2 tablespoons per cupcake.
- Frost the cupcakes using the frosting recipe below and then put the cupcakes in the fridge to set.
- FOR THE VEGAN CHOCOLATE FROSTING.
- 1/2 cup raw cane sugar.
- 1/4 cup good quality cocoa powder.
- 1/4 cup soy milk.
- 2 tablespoons vegan margarine.
- 1 tablespoons light oil.
- 1/2 to 1 cup powdered vegan icing sugar.
- 1/2 teaspoons vanilla.
- Mix the sugar and cocoa powder in a small saucepan.
- Stir in the soy milk, oil and margarine.
- Heat to boiling and let boil for 3 minutes, sir occasionally.
- When finished, let cool, then add the vanilla and powdered sugar until you reach the desired icing consistency.
- Bon Appetit!
Nutrition Facts : Calories 34.2, Fat 0.1, Sodium 119.1, Carbohydrate 7.8, Sugar 7.8
CHEF JOEY'S VEGAN CORNMEAL-THYME COOKIES
The original recipe comes from Martha Stewart, but it wasn't Vegan. I really enjoyed these savory cookies, they are really delicious with a cup of ice tea in the summer and warm tea in the colder months. The cookies are very soft when they come out of the oven, so it is best to transfer the whole piece of parchment from the cookie sheet onto a cooling rack to prevent them from breaking.
Provided by Chef Joey Z.
Categories Dessert
Time 32m
Yield 12 cookies, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350'F.
- Put the oven racks in upper and lower thirds.
- Line two baking sheets with unbleached parchment paper; set aside.
- Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
- Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
- Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
- Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
- Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
- The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
- Bon Apetit!
Nutrition Facts : Calories 287.5, Fat 0.8, SaturatedFat 0.1, Sodium 415.5, Carbohydrate 70.7, Fiber 2.7, Sugar 53.9, Protein 2.6
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
CHEF JOEY'S VEGAN HOLIDAY SQUARES
I love fruit cake and of course wanted it to be vegan, so I came up with this recipe. I used my square muffin tin for these. The bottoms lift out of this tin which helps remove the squares easily. Next time I think I will double the recipe. I put the squares in the fridge and will enjoy them over the holidays. I think they will taste better if you let these sit for a while.
Provided by Chef Joey Z.
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Oil your muffin tin. I used spray.
- Preheat your oven to 350'F.
- In the bowl of a stand mixer beat the tofu until smooth.
- Add the sifted powdered sugar and orange extract to the tofu mixture and beat again until well blended.
- While its blending, sift the flours, baking powder and salt in a bowl.
- Take 2 tablespoons of the flour mixture and stir in the candied fruit, nuts and currants. This will keep them from clumping and falling to the bottom of the squares.
- Add the rest of the flour mixture to the tofu mixture on low speed. Then gently fold in the fruit and nuts.
- The batter will be fairly stiff. Spoon it evenly into the muffin cups.
- Bake for 25 minutes or until the squares are lightly browned.
- Before the squares are out of the oven make your icing.
- Combine the powdered sugar, rum and orange extract until a stiff icing is achieved.
- Put on the squares about 5 minutes, then ice them. You could even put a little fine orange peel on top for decoration.
- Cool the squares on a wire rack.
- Bon Appetit!
Nutrition Facts : Calories 152.9, Fat 3.5, SaturatedFat 0.3, Sodium 87.7, Carbohydrate 28.3, Fiber 0.8, Sugar 22.6, Protein 1.6
CHEF JOEY'S VEGAN BOSTON CREAM PIE
This recipe was adapted originally from pastrywiz.com. But as per usual I have tweaked it to suit my tastes. It is in three parts, the cake, the filling and the glaze. You can prepare the pudding a day ahead if you wish, this will save some time. Just make sure you cover the top of the pudding with clear plastic wrap to prevent a skin from forming on the top of it. If you wish to sprinkle the top of the cake with powdered sugar that would taste great, however, I prefer the traditional chocolate glaze.
Provided by Chef Joey Z.
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Lightly spray an 8 inch round cake tin.
- FOR THE FILLING:.
- Prepare the pudding according to package directions but use less milk as the ingredients state above. The filling should be thicker then if you were just making a pudding.
- FOR THE CAKE:.
- In a mixing bowl sift the flour, baking powder and salt.
- In another bowl cream the potato and margarine together. Add sugar and beat until sugar is fluffy and incorporated into the mixture.
- Add the vanilla and lemon extract and continue beating.
- Slowly add the soy milk and beat until well mixed. Add the flour mixture, 1/3 cup at a time and beat until the batter is smooth.
- Pour the batter into your prepared pan and bake for 25 to 30 minutes, or a tooth pick comes out clean inserted in the center.
- If done, remove cake from oven and cool on a metal rack for 20 minutes. Remove the cake from the pan and cool for an additional hour on the cooling rack.
- Cut the cake in half. Fill it with the vanilla pudding, put the top back on the cake and glaze.
- FOR THE GLAZE:.
- Combine the melted margarine, cocoa and hot water in a bowl. Blend in the confectioner's sugar and vanilla. When you like the consistency pour or spread over the cake and let it cool for a while so the glaze can set.
- Bon Appetit.
Nutrition Facts : Calories 181.2, Fat 0.7, SaturatedFat 0.2, Sodium 212.6, Carbohydrate 41.9, Fiber 1.2, Sugar 27.4, Protein 2.7
CHEF JOEY'S VEGAN MONTINA MUFFINS
I discovered a very interesting product at Wild Oats a while ago. It's called Montina Pure Baking Supplement. Its a gluten free, high fiber,protein product. You can check it out at: http://www.amazinggrains.com/ I replaced 1/3 cup of the flour in this recipe with this supplement. This recipe originally called for 2 cups of flour. You could just use flour instead if you prefer. Montina gave the muffins a bit more bulk and the flavor was excellent. I couldn't include it in the ingredients as recipezaar didn't recognize this product. I baked my muffins in a large muffin tin that holds 6 muffins. When the muffins cooled slightly, I coated them with a mixture of sugar and cinnamon. You can also make a glaze out of powdered sugar and water.
Provided by Chef Joey Z.
Categories Quick Breads
Time 35m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Sift the flour, sugar, baking supplement and baking powder in a bowl and set aside.
- Combine the banana, soy milk, lemon extract and oil in the bowl of a mixer and combine until well liquefied.
- Slowly add the flour mixture until blended.
- I found the batter was quite stiff.
- Lightly oil the bottom of the muffin cups and fill each evenly with the batter.
- Bake for about 15 minutes. Test each muffin in the middle with a wooden skewer to make sure they are done.
- Remove after they cool for about 5 minutes, baste with some soy milk and roll the tops in the cinnamon sugar or sugar glaze. You could also make a chocolate glaze that would be great on these.
- These are very filling.
- Bon Appetit!
Nutrition Facts : Calories 218, Fat 1, SaturatedFat 0.1, Sodium 138.7, Carbohydrate 47.3, Fiber 1.6, Sugar 18.1, Protein 5.1
CHEF JOEY'S VEGAN NORI PIZZAS
This is probably the most healthy pizza I've ever eaten. I have been making it for several years. Instead of tomato sauce you use an avocado sauce. You don't cook the vegetables or the pizza, its mostly raw. Make sure you have a lot of napkins around, this pizza is messy to eat :)
Provided by Chef Joey Z.
Categories Vegetable
Time 30m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the 6 nori sheets by brushing water on 3 of the sheets and then stick one sheet on top of each of the 3 sheets on 3 separate plates.
- Set aside.
- Shred the carrot. Shred the cheese. Set them aside.
- Chop up the bell pepper, olives and tomatoes. Set aside.
- In a food processor combine the avocados, yeast, garlic powder, and 6 basil leaves. Puree and then set aside.
- TO ASSEMBLE THE PIZZAS:.
- Divide the Avocado puree between the three Nori sheets.
- Divide each of the vegetable between each of the 3 pizzas.
- Top each pizza with the veggies and the shredded cheese.
- Chop the 6 remaining basil leaves thin and top each pizza with 1/3 of the leaves.
- Bon Appetit!
Nutrition Facts : Calories 405.8, Fat 32.7, SaturatedFat 4.7, Sodium 202.1, Carbohydrate 29.1, Fiber 18.5, Sugar 5.1, Protein 8.8
CHEF JOEY'S VEGAN PIZZA CRUST
I made this tonight and have to say it was one of the most delicious crusts I've ever made. It was light and fluffy. Best of all it's totally Vegan. I used a 12" non-stick pizza pan but a 15" pan would work too.
Provided by Chef Joey Z.
Categories Breads
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In the bowl of a food processor add the spelt, whole wheat, corn flours, sugar, herbs, baking powder and baking soda.
- Process these dry ingredients well, making sure all the ingredients are combined.
- Using a whisk, in a different bowl mix the yogurt and oil well. Add it through the feeding tube of the food processor until the dough forms a ball.
- The dough will be sticky. Turn out onto a well floured surface and knead for a few minutes until the dough is less sticky and easy to handle.
- Don't add too much more flour however, you don't want the dough to be tough.
- Put the dough into a bowl to rest and cover with a damp cloth for about 25 minutes.
- Oil the pizza pan with a little olive oil.
- In the meantime prepare your toppings.
- When the 25 minutes have passed press the dough onto the pizza pan.
- Add the toppings and bake at 400°F for 20-25 minutes. The edges of the dough should have risen and be a medium golden brown shade.
- Bon Appetit!
Nutrition Facts : Calories 334.1, Fat 7.8, SaturatedFat 1.1, Sodium 373.6, Carbohydrate 65.1, Fiber 3.8, Sugar 37.6, Protein 4.5
More about "chef joeys vegan boston creme muffins recipes"
VEGAN PUMPKIN MUFFINS WITH CREAM CHEESE - MY DARLING …
From mydarlingvegan.com
VEGAN BOSTON CREME PIE - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
VEGAN BAKERY STYLE CINNAMON STREUSEL MUFFINS - THE VEGAN 8
From thevegan8.com
MUFFIN MASTER RECIPE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
BOSTON CREAM PIE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
CHEF JOEYS RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CHEF JOEY'S VEGAN BOSTON CREME MUFFINS - CREOLE RECIPES
From fooddiez.com
EASY VEGAN MUFFIN RECIPES - MINIMALIST BAKER
From minimalistbaker.com
CHEF JOEYS VEGAN BOSTON CREME MUFFINS RECIPES
From tfrecipes.com
VEGAN MUFFIN RECIPES FOR EASY, FLAVORFUL BREAKFASTS
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search