Vegan Banana Muffins

My mom has a great banana bread recipe, so I used that as the basis for these vegan banana muffins. 
Ingredients
- 2 c whole wheat flour
- 1 c oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c sugar

- 3 flax eggs (3 tbsp flax + 6 tbsp water)
- 3/4 c applesauce
- 1/4 c coconut oil
- 5 mashed bananas


1. Mix the dry ingredients together.
2. Mix the flax eggs, applesauce, and coconut oil in a separate bowl.
3. Add the wet ingredients to the dry. Add bananas.
4. Bake for 30 minutes at 350 degrees.
**Baking time depends on what you pour the batter into. The mini muffin tin was done in about 20 minutes, while the regular size one took 30 minutes. 

Smores Bars

Remember those laid back days sitting by the fire roasting marshmallows and creating haphazard s'mores? This recipe created a way to savor every bit of that chocolate-marshmallow smorgasborg we all loved. I'm sure if I had tried harder I would have been able to successfully cut proper bars to photograph. Unfortunately I did not possess the patience to wait for the chocolate and marshmallow to cool. Instead what you see are messy lumps of graham cracker, chocolate, and marshmallow. But don't be fooled! They were delicious!

I definitely added more chocolate than this

Magic of Fluff Marshmallows!

Final Graham Cracker Crust!

Yum! Yum! Yum!

 

Vegan Banana Mango Muffins

After reading this post, I was in the mood to bake, especially after realizing I had most of the ingredients. Since I'm currently eating a vegan diet, I decided to use flax eggs. Also, I left out the dried mango and coconut. The batter was quite thick, and the muffin came out a bit dry. It was still quite good though!

Treacle Tart

When I saw Vegan Dad's Treacle Tart post I was intrigued. Up to that point I had never tried treacle tart, and had only first heard about the dessert from Harry Potter. I was nervous that I would not find the Lyles Golden Syrup, which is the main component of the entire tart. Luckily HEB carried it. When I first took it out of the oven I had a small panic attack. The tart looked runny and none of the slices held up. However after an hour in the fridge the tart firmed up and I quickly took the opportunity to snap a pic.

The treacle tart pre-refrigeration

Firm piece *whew*

Mother's Day Muffins

I was excited to bake for the first time since coming back from Italy! I followed this recipe, but substituted chopped strawberries and bananas for the pear and greatly reduced the nutmeg. To be honest, I was a bit nervous to see how the change would affect the final product, but it turned out delicious. Definitely would make these again!

Salted Chocolate Caramel Cookies

I have developed a strong liking for the salted chocolate such as this Ghiradelli treat. I went looking for a cookie version of the heavenly trio of salted, chocolate, and caramel. This recipe seemed to fit the bill perfectly. When they came out of the oven, these little mouthfuls of ecstasy were pooling with delicious caramel. But after putting them in a container overnight the caramel inside got hard. I recommend placing them in the microwave for 10-15 seconds to get the caramel gooey again. I also was trying to get rid of bits of different types of chocolate, thus the different colors of brown seen on the cookie.

What is inside this seemingly ordinary chocolate cookie?

Perfect gooey caramel

Caramel Apple Pie

Let me begin by acknowledging my desperate desire to make a perfect lattice top for a pie. I realize it tastes the same regardless, but something about a lattice top has always stuck with me. When I found this recipe I couldn't help myself, I had to try. After hours of slicing up apples and patiently refrigerating the pie dough I was victorious!

Doomed apples

Lattice top! Lattice top! Lattice top!

The crumbles seen underneath the lattice are the chopped toffee bits