CHEF JOEY'S VEGAN BLUEBERRY COFFEE CAKE
Make and share this Chef Joey's Vegan Blueberry Coffee Cake recipe from Food.com.
Provided by Chef Joey Z.
Categories Breads
Time 1h15m
Yield 9 squares, 9 serving(s)
Number Of Ingredients 13
Steps:
- Note: If you use frozen blueberries thaw and drain them also.
- Preheat oven to 375'F.
- Mix together the sugar, shortening, and egg substitute.
- Sift together the flour, baking powder and salt.
- Add the dry to the wet ingredients.
- Gently add the blueberries last.
- Spread in a 9x9 inch baking dish.
- Prepare the crumb mixture by mixing the ingredients and sprinkling on top of the blueberry cake batter.
- Put in oven and bake!
- Bon Appetit!
Nutrition Facts : Calories 186.4, Fat 6.3, SaturatedFat 1.8, Cholesterol 1.9, Sodium 218.5, Carbohydrate 33.4, Fiber 0.8, Sugar 31, Protein 0.8
CHEF JOEY'S VEGAN CINNAMON ROLLS
These are really good tasting cinnamon rolls. I added some currents and roasted pecans to the filling, along with the brown sugar for added flavour and crunch. These would be delicious with a cold glass of soy milk or a cup of tea.
Provided by Chef Joey Z.
Categories Yeast Breads
Time 2h15m
Yield 12 rolls, 12 serving(s)
Number Of Ingredients 17
Steps:
- Mix the yeast, sugar and heated soy milk in a large bowl and let sit until the yeast foams.
- Prepare your egg replacer. Mix it with the margarine, flour and salt. I used my Kitchen Aid mixer for this. The dough should be smooth and very stiff.
- Set the dough aside, covered in a warm place until its double in bulk.
- Once the dough has risen turn it out onto a floured surface cover with a T towel and let it rest for 10 minutes.
- While the dough rests, combine the brown sugar and cinnamon and mix well. Set aside.
- After 10 minutes roll out the dough on a floured surface. The dough should result in a 16x21 inch rectangle.
- Spread the dough with the cinnamon sugar. Spread it evenly with your hand. Add the currants and nuts also.
- Starting at one end, roll the dough up and cut into 12 equal pieces using a sharp knife.
- Put a piece of parchment on a 9x13 inch baking sheet and place the cut up rolls evenly spaced on the parchment. Cover with the T towel and let rise again for about 30 minutes or until the rolls are about double in size. Preheat your oven to 375'F.
- Bake for 15 minutes until golden brown. While the rolls are baking prepare the icing. Beat together the vegan cream cheese, margarine, icing sugar, vanilla and salt. Spread on the warm rolls.
- Bon Apetit!
Nutrition Facts : Calories 363.8, Fat 1.2, SaturatedFat 0.2, Sodium 243.3, Carbohydrate 81.3, Fiber 3.5, Sugar 40.9, Protein 8.2
HOLIDAY SQUARES
Make and share this Holiday Squares recipe from Food.com.
Provided by Michael
Categories Dessert
Time 1h15m
Yield 1 Square, 16 serving(s)
Number Of Ingredients 7
Steps:
- Cream margarine with sugar until very creamy.
- Beat in 1 egg at a time until fluffy.
- Slowly beat in flour.
- Add almond flavouring.
- Spread batter into a jelly roll pan.
- Mark off 16 squares with a knife.
- Drop 1 Tbsp of pie filling into each square.
- Bake at 350 degrees about 45 minutes until cake is golden brown.
- Sprinkle entire cake heavily with powdered sugar.
Nutrition Facts : Calories 265.2, Fat 12.7, SaturatedFat 2.8, Cholesterol 46.5, Sodium 151.3, Carbohydrate 34.6, Fiber 0.4, Sugar 22.5, Protein 3.3
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 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
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