Thursday, November 3, 2011

Sassy Molasses-Ginger Bread!

Hi Friends-
    The other day the inspiration for a sweet and spicy treat came over me.  I LOVE ginger and I've been trying to branch out from cupcakes....shh!  I figured a cozy Molasses-Ginger bread would satisfy my taste buds, and sure enough, it did!  The best part of this bread? It's completely fat free so go ahead and eat the whole loaf...wait, no, totally kidding! But this bread is pretty figure flattering! The walnuts on the top not only provide a lovely compliment to the ginger spice, but it provides some awesome protein and good fats! Dig in!
Stay Sweet!
Amy xox

Friday, October 21, 2011

Vegan Fitness FUDGE!

Hi Friends-
   Yes, you read correctly. I did type "Fitness Fudge".  Contrary to popular belief, I do eat more than cupcakes! In fact, I am a bit of a health nut; I run about 4 miles a day, lift weight and live for Pilates   Recently, I discovered the health (and tasty!) benefits of Total Soy protein powder.  Typically, I make the shake according to the directions then freeze it to make a yummy protein ice cream; however, after stumbling upon a delicious looking recipe for fudge using whey protein, I figured, "Why not soy protein?".  And sure enough, it worked! Vegan Fitness Fudge calls for 4 ingredients: Total Soy protein powder, soy milk, peanut butter and chocolate chips.  Each serving of this fudge (approx. 2 Tablespoons) packs a whopping 8 grams of protein and 125.7 calories! That's it! Now, these little gems did not photograph as nicely as my cupcakes, but do not let that fool you.  Prepare for peanut butter- chocolatey goodness! 
Stay Sweet,
Amy xox

Vegan Fitness Fudge (scroll down for recipe)

1/4 cup soy milk
1/4 cup Total Soy Protein powder
1/4 cup peanut butter
3 Tablespoons chocolate chips

1) In a large, microwavable bowl, combine soy milk and protein powder.
2) Add peanut butter, chocolate chips and stir to combine.
3) Microwave for 20 seconds, stir. Microwave for an additional 15 seconds until chocolate chips are melted.
4) Spray a small shallow dish with canola oil and pour fudge.
5) Place in the fridge for an hour to firm. Enjoy!
 **After scooping out the desired amount, you can roll the fudge in anything you'd like! Cocoa powder, shredded coconut or toasted almonds!

Tuesday, October 11, 2011

Fall Flavor EXPLOSION!

Hello lovely friends!
   It's been quite awhile, I apologize! SO much has been happening since Fall arrived!  I am back in Milwaukee and could not be happier.  Currently, I am working my tail off on some new recipes to share.  First up, CAMPFIRE CUPCAKES! For those who do not know me, I do NOT do camping; therefore, these cuppies are the closest you can get me to a campsite.  These cupcakes have a graham cracker-ginger cake with liquid smoke...yes...LIQUID SMOKE  to really capture that campfire essence.  I topped the cupcake with a vegan meringue cookie to mimic the marshmallow. isn't this better than having your clothes smell like smoke and being bitten by bugs? Yes, yes it is.

Stay Sweet,
Amy xox

Thursday, August 11, 2011

Holy Smokes!!

Hi Friends!
     It has been quite an interesting and busy summer! In the midst of all the chaos, I created quite a few new recipes which I will be posting each week (I promise, I'll get better!).  The most recent creation is a smokey cinnamon apple cupcake! I used liquid smoke in this sweet cinnamon cake..yep! No type-o there! Liquid smoke truly brings out a deep flavor within the cake that can not be described as anything less than amazing!  I filled the cake with tart Granny Smith apples and topped it off with a classic vanilla icing and toasted walnuts.  


Stay Sweet,
Amy xox

Thursday, June 9, 2011

A Little Taste of Summer!

Hi Friends!
     I've finally kicked the chocolate rut...well, sort of!  Lately, all the citrus at the farmers markets have looked beyond perfect; therefore, what else to do but make cupcakes! Today, I created a light lemon cake, filled with a sweet blueberry compote and topped with chocolate buttercream and fresh blueberries.  A vanilla buttercream would be excellent, but chocolate is still number one in my heart!  A strawberry or even blackberry compote would be a delicious pairing as well!  Enjoy!

Stay Sweet,
Amy xox

Sunday, May 22, 2011

Nice CinnaBUNS!

Hi Friends!
     I love finding new inspiration from the busy world around me.  A few nights ago, my best friend/cousin came to visit Milwaukee and as we walked through the mall, we smelled the wonderful scent of pretzels from Auntie Anne's pretzel shop.  The sweet aromas reminded me of walking through the mall with my family and always stopping at Cinnabun to split a giant cinnamon bun.  These cupcakes pay homage to my childhood- the slightly sweet cinnamon cake, paired with the vanilla cream cheese frosting and gooey caramel makes it socially acceptable to compliment these buns!

Stay Sweet,
Amy xox

Friday, May 20, 2011

Thyme for Summer!

Hi Friends!
     Summer is FINALLY here!  I love the smell of summer rain, bonfires with friends and of course all of nature's sweet goodness.  My favorite part of summer has to be planting and using fresh herbs.  In my window sill sits dill, basil and one of my favorites- thyme!  I used fresh thyme to really brighten up the flavor of the strawberry preserves in the cake, as well as the luscious vanilla frosting.  This cupcake is not a traditional flavor by any means, but it surely wakes up those taste buds!

Stay Sweet,
Amy xox

Monday, May 2, 2011

Starbucks Ain't Got Nothing on These Cake Pops!

Hi Friends!
     If you love Starbucks coffee like me, you have noticed that they have rolled out with "Cake Pops"- little bites of cake with a chocolate coating.  And if you're vegan like me, you have noticed the pops aren't vegan- bummer.  Have no fear, friends! I have your solution!  I created a vegan Mocha Alond Fudge Cake Pop!  A dark chocolate espresso cake covered in lucious vegan chocolate rolled in toasted almonds will surely get your afternoon off to a fun start!  Go ahead and get creative with these little bites of fun- try different flavors of cake and frostings!  Check out all the details at:!/pages/Sweet-Amys-Bakery/120214464724596
Stay Sweet,
Amy xox

Sunday, April 24, 2011

The Never-Melting Ice Cream Cone!

Hi Friends!
     Lately, I've been becoming more and more interested in decorating cupcakes, as opposed to just the flavors.  I am searching through books trying to find the latest designs and putting my own spin on them- and "veganizing" them along the way!  Today, I created the "Never Melting Ice Cream Cone!".  I baked a dark chocolate cake right inside the cake cone, topped it with a Raspberry Buttercream, and garnished with all the fun toppings of a ice cream sundae.  This recipe can be tailored to whatever flavors you enjoy most, so bring out your inner kid and create your perfect ice cream cone!

Stay Sweet,
Amy xox

Thursday, April 21, 2011

The Peanut Butter BOMB Cupcake

Hi Friends!     
      Okay- I admit it. I am ADDICTED to peanut butter.  I have even been known to grab a spoonful or two right out of the jar for a quick peanut butter fix!  Of all the things I eat peanut butter with, I adore the combo of chocolate chips, bananas and pretzels; so naturally, I put them all together in this sweet and savory cupcake!  The cake itself bursts with that deep roasted peanut taste and the chocolate fudge gives that hint of luxury.  Throw on some banana chips and pretzel pieces and you've got yourself the Peanut Butter BOMB! I'm craving some peanut to the fridge!
Stay Sweet,
Amy xo

Wednesday, April 20, 2011

5 O'clock Somewhere!

Hi Friends!
     Lately, the weather in Milwaukee seems to be confused; it's April, yet I see snow in my yard.  Where is Spring?!?  Where is the vibrant green grass or the deep purple flower buds?  Well, then I'll just make my own Spring colors.  These Tequila Lime cupcakes not only look pretty, but they pack a serious punch from the lime...and tequila!  Warning, do not nosh on this batter too much- being buzzed while baking could end badly : )

Stay Sweet,
Amy xo

Monday, April 11, 2011

The Secret Ingredient Is...

Hi Friends!
     Recently, I took a trip back home to find some Chocolate Chip Cherry ice cream stocked in the freezer.  Score!  I thought to myself, "What could be better than chocolate chip and cherry ice cream?", then the obvious struck- CUPCAKES!  I know how expensive cherries can get- but with my secret ingredient (almond extract, shhh!), these cupcakes pack that wonderful cherry taste without the extra costs.


Chocolate Chip Cherry Cupcakes!
yields 1 dozen

1 cup soy milk
1 tsp white vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp almond extract
1/2 tsp vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips

1) Preheat oven to 350 and line muffin pans with liners.
2) Combine soy milk and vinegar- whisk until frothy and set aside for 5 minutes to curdle.
3) In a large bowl, combine sugar, oil, extracts and soy milk.
4) In a medium bowl, sift together dry ingredients (minus the chocolate chips)
5) Combine the dry to the wet ingredients- folding in the chocolate just before the mixture is combined.
6) Fill each cupcake liner with 1/4 cup of batter.
7) Bake for 18-20 minutes, or until a tooth pick comes out clean.
8) Let the cupcakes rest in the pan for about 5 minutes, then transfer to a wire rack to finish cooling.

yield about 4 cups

1/2 cup vegan margarine (room temperature)
1/2 cup vegan shortening
4 cups powdered sugar
1 1/2 tsp almond extract
2 Tb cherry syrup

1) With a hand mixer, cream together the margarine and shortening for about 3-4 minutes.
2) Add the powdered sugar to combine.
3) Stream in the almond extract and cherry syrup.  You might need to add soy milk to get to a fluffy consistency.
4) Continue whisking for about 5 minutes.
5) Frost those COOLED cupcakes, and enjoy!

**I strongly recommend using PURE almond extract.  Yes, it is a little pricey, but it really makes a difference! And, almond extract really adds a nice to touch to just about any baked good you can imagine!  Try it in other vanilla cupcake recipes- you will be surprised!!

(Recipe adapted from Vegan Cupcakes Take Over the World- Isa Moskowitz)

Sunday, April 3, 2011

Whole-y Moly English Muffins!

Hi Friends!
     After indulging a little last night...okay okay a LOT.. I decided to create a more healthy way to start off the week.  I love starting my day with oatmeal or any type of whole grain; the fiber keeps you full and gives me the energy to get through a very long day at school!  I have never made these so the recipe might get some tweaks in the future, but for now here we go!

Whole Wheat English Muffins
makes 4

1/2 tsp. dry active yeast
1/2 Tb. sugar
1/2 cup warm water (110 degrees)
1 cup whole wheat pastry flour
2 Tb. vital wheat gluten
1/2 tsp. salt
1/2 tsp. (scant) canola oil

1 Tb. Earth Balance

1) In small bowl, combine yeast, sugar and water- whisk with a fork until sugar dissolves.  Let sit for 10 minutes.
2) Combine the flour, vital wheat gluten, and salt in a large bowl.  Make a well in the middle.
3) Mix the wet with the dry mixture until just combined.  Knead on a floured surface for about 5 minutes.
4) Grease another bowl with the oil and place the dough ball in the bowl.  Cover with plastic wrap and place in a warm place for about an hour.
5) Preheat the oven to 350 degrees and preheat a heavy skillet on medium heat.
6) Punch down the dough and roll to about 1/2" thickness.
7) With a large coffee cup, cut out 4 muffins.
8) Melt the Earth Balance in the skillet.  Cook the muffins one minute on each side.
9) Place directly onto an ungreased cookie sheet and bake for 10 minutes.
10) Allow to cool completely- then either toast or slather with jam!

Thursday, March 31, 2011

'Mini' Makes Things Cuter!

Hi Friends!
     I have gotten bit by the Spring bug- enjoying the sun and all the budding flowers!  Although Spring is just around the corner, I still get those Fall flavor cravings such as apple pie.  I thought about making a big pie for dessert, but I decided on going with mini pies!  For some reason eating a mini makes gives me the satisfaction of indulging, without going overboard. (Unless you make 3 or 4 "tester" pies, and eat those too...not like I would ever do that... umm...moving on!)

Here we go!

Whole Wheat Mini Apple Pie
makes two individual pies
1/2 Granny Smith apple diced (cored, and peeled)
1/2 Tbs pure maple syrup
Dash of cinnamon, nutmeg, and ginger
1/2 Tbs arrowroot powder

Pie Dough
1/2 cup whole wheat pastry flour
2 Tbs all purpose flour
2 Tbs vegan margarine (Earth Balance works best)
2 Tbs vegan vegetable shortening
1/4 tsp salt
1/4 tsp sugar
1/4 tsp vanilla extract
1-3 Tbs ice cold water

Pie Dough Instructions:
1) Combine all ingredients (except ice cold water) in a food processor.  Pulse until pea size balls of dough form.
2) Slowly drizzle in the ice water just until dough forms a ball.
3) Flatten the dough into a disk on a fluored counter, wrap in plastic wrap and place in the fridge for at least thirty minutes.

Construction Instructions!
1) Preheat oven to 400 degrees and grease 2 wells of a large muffin pan (Texas sized muffins)
2) Roll out the dough on a floured counter to about 1/4" thick.
3) With a large coffee mug, cut out 4 large circles.  Press one circle of dough into each of the wells, adding more dough to move up the sides.
4) Divide the filling between the two wells and top with the reserved dough, pinching the sides.
5) Score the tops of the pies to vent the steam.
6) Bake for 25 minutes until golden brown.


Tuesday, March 29, 2011

Dunk THESE Donuts!

Hi Friends!
     This weekend I found myself  roaming in the Holy Land of bakeware at Le Gourmet Chef.  After a solid hour of "ooo-ing" and "ahh-ing" (in addition to every salesperson asking if I needed help), I bought my first donut pan.  As a health conscious individual, I have been searching for the "healthy way" of making these treats!  While the actual recipe is not entirely figure friendly, a baked donut surely let's you cut at least one corner...and a few grams of fat from your diet.  Enjoy!

Vegan Baked Donuts
   Makes 6 regular sized donuts
Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon

Wet Ingredients:
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg
4 Tbs Earth Balance

Preheat oven to 350 degrees.  Grease donut pan VERY WELL!

1) Combine the wet ingredients in a small saucepan.
2) Combine dry ingredients in a large bowl.  Set aside.
3) Stir the wet ingredients over low heat just until warm to the touch- NOT hot!
4) Incorporate wet to the dry mixture and stir just until combined.
5) Fill the wells just under the rim of the pan- do NOT overfill.
6) Bake for 12-14 minutes or until a cake tester comes out clean.
7) Allow the donuts to cool for about 10 minutes, then invert the pan to cool completely.

Vanilla Glaze
1/2 cup powdered sugar
2 Tbs Earth Balance (or other vegan non-dairy butter)
1 Tbs non-dairy milk
1/2 tsp pure vanilla extract

1) In a small bowl, microwave the Earth Balance and milk for 10 seconds, just until melted.
2) Add the vanilla and powdered sugar, and stir until smooth.
3) Drip, drizzle or dunk your cooled donuts.  Decorate with sprinkles if you got 'em!

  Raspberry Glaze: Add 1/4 tsp raspberry extract and 1/4 tsp raspberry preserves.

(Donut recipe credit: Vegan Yum Yum)

Thursday, March 17, 2011

Even Captain Morgan Loves Cupcakes!

Hi Friends!
     I am always on the hunt for new flavors for my desserts!  Typically, I enjoy the traditional flavors, but sometimes I enjoy branching out and taking a risk.  Inspired by a beloved drink within my circle of friends, I created a Rum&Coke cupcake- without the booze!  As a non-drinker myself, I used rum extract to really pack a punch into the buttercream frosting to compliment the sweet Coke cake.  I have not tried using actual rum, but I'm sure a hint in the frosting will please those who enjoy it!

  • Cook time: 15 minutes

  • Total time: 25 minutes

  • Servings: 12
    • 1 cup cola
    • 1 tsp. white vinegar
    • 3/4 cup sugar
    • 1/3 cup canola oil
    • 1/2 tsp. vanilla extract
    • 2 tsp. rum extract
    • 1 1/3 cup all-purpose flour
    • 1/2 tsp.baking powder
    • 3/4 tsp. baking soda
    • 1/4 tsp. salt
    • 1/2 cup vegan shortening
    • 1/2 cup vegan margarine
    • 3 1/2 cup powdered sugar
    • 1/2 tsp. almond extract
    • 1 tsp. rum extract
    • 1/4 cup soy milk
    1. Preheat oven to 350 degrees, and line muffin pan with cupcake liners.
    2. In a large bowl, combine cola and white wine vinegar. Set aside for several minutes.
    3. In a medium bowl, combine flour, baking powder, baking soda and salt.
    4. Add sugar, oil, vanilla and rum extracts to cola/vinegar mixture. Combine until light and froathy.
    5. In two batches, add dry mixture to the wet mixture and mix until just combined.
    6. Bake for 18-20 minutes until toothpick comes out clean.
    7. Let cool completely on cooling rack.
    8. In a large bowl, cream shortening and buttery spread until light and fluffy.
    9. Add powdered sugar and beat for 3 minutes.
    10. Add vanilla and rum extracts and beat mixture until light and fluffy- about 7 minutes.
    11. Generously frost cooled cupcakes and garnish with grated lime zest or green colored sugars

    Saturday, March 12, 2011

    Welcome to Vegan SweetHearts!

    Hi Friends!
         Welcome to the first of many delicious and decadent posts about vegan desserts!  As an aspiring vegan bakery owner, I spend most of my time creating recipes or baking treats for the ones I love.  I believe food brings people together and gives us the opportunity to take a moment to enjoy life just a little more.

        Thanks for stopping by and be sure to keep an eye out for new recipes and photos!

    Stay Sweet,