Banana Cupcakes with Peanut Butter Frosting

Banana Cupcakes with Peanut Butter Frosting

"Reese" style with chocolate topping.

Well these are another great cupcake variant from 'Vegan Cupcakes take over the World'. I've never made a peanut butter frosting before but read of others raving about this recipe online. It's fantastic, tastes just like the filling of a Reese peanut butter cup...only better. Then I had some bananas in that perfect state for baking and had to put these together. In the cookbook this cupcake is known as 'The Elvis' - I presume due to his love of deep fried peanut butter and banana sandwiches.... I then decided to follow the style of the chocolate mint cupcakes and top a couple with some chocolate ganache, the urge to make these as close to a peanut butter cup just too strong....and I'm thinking the chocolate topped ones are best.

Apple Pie Jam

Why this isn't a common jam flavour available in any grocery store is beyond me. I have been wanting to try this for months now but wanted to wait until autumn when English apples were in season, then of course left it so long I almost missed the season....thankfully I was able to get some in season English bramley apples (you want these as tart as can be) and finally got around to it. I have never made jam before but this recipe was so easy. I had to make some changes as I couldn't get the type of pectin they used over here. I did follow all the steps for sterilizing and giving the jar a water bath after but I don't think it was all necessary as I was only making the 1 jar you see in the picture and using it immediately - not making like 30 jars like most jam recipes call for.

It is absolutely delicious too, tastes really just like apple pie filling and is so good on toasted 'buttered' good quality white bakery bread like above, but I can't wait to try it on pancakes and think I'll make some apple jam tarts with it as well.

Makes about 1 1/2 pints:

2 cups chopped bramley apples - chop quite fine, they don't break down much at all
3/4 Tbsp fresh lemon juice
1/2 tsp cinnamon (I used 3/4)
1/8 tsp nutmeg
1/8 tsp ginger
2 cups (418g) jam sugar (sugar with added pectin)
1/2 cup light muscovado sugar (70g)
1/2 tsp vegan margarine

Place the apples in a pyrex measuring cup and pour in water to fill the 2 cup line (with the apples in). Add to a large saucepan with the margarine, spices and lemon juice. Bring to the boil, add sugars and bring back to a full rolling boil. Boil for 4 minutes stirring constantly. Remove from heat and stir until slightly thickened and to keep the apples from floating to the top. Spoon into sterilized jars, seal and give them a water bath for 10 minutes. Let cool at room temperature for 24 hours then refrigerate and enjoy.

Original recipe here

Barley Hotpot

I absolutely love barley and have no idea why I don't cook with it more often. This is a greatly adapted recipe from the latest tesco magazine. It's one of those recipes you can use whatever you like. Originally it called for all root veg like turnip parsnip and swede as well as spinach and peas. I replaced the peas with flageolet beans for added protein and the veg with just what I had in the house and felt like. I definitely would have added some baby spinach stirred in at the end until just wilted for colour and nutrients, but didn't have any. The first time I made this I made the veg stock from 1 1/2 oxo cubes and kept the liquid fairly low so it was more stew like. The second time I used marigold vegan stock and added more water to make it more like a soup. Both are very good but I think I preferred it thicker and creamier. You could also cook it down even more and make an orzotto which is risotto made with barley. Any style it is equally delicious and so warming...

My version:
100g pearl barley
40g celery, sliced
100g carrots, sliced and halved
100g potatoes, diced - I used Charlotte new potatoes they hold up really well in this
40g zucchini, sliced and quartered
80g onion, chopped
1/2 tin flageolet beans, drained and rinsed
1 clove garlic
1 Tbsp olive oil
2 bay leaves
1 1/2 oxo veg cubes or 4 tsp's marigold vegan granules
1 1/2 - 2 pints water
some chopped flat leaf parsley
salt and pepper

Wash and drain the barley and add to a large stockpot with the stock cube or powder and water, less is you want it thicker, more if you want it soupy. Bring to the boil then cover and simmer for 1 hour. Stir now and again. Heat the olive oil in a large frying pan and fry the onion with lots of freshly ground black pepper softly for 5 minutes. Stir in the garlic, carrots and potatoes. Fry for 2 minutes, just until the veg are all covered in the oil. Add to the barley, bring back to the boil then reduce heat and simmer for 5 minutes covered. Add the zucchini and celery, bring back to boil, reduce heat and simmer for 5 minutes, covered. Then add the beans and parsley and simmer again for another 5 minutes. By now the potatoes should be cooked, if not cook a bit more, if it's getting too dry add some more water. There shouldn't be any need for salt although I did add 1/4 tsp when I made it with the oxo cube. Taste before serving and adjust.

Original recipe:
100g pearl barley
1 1/2 pints stock
1 Tbsp olive oil
1/2 onion, diced
1/2 clove garlic, crushed
1/2 carrot, chopped
1/2 parsnip, chopped
1/4 swede, chopped
1/4 turnip, chopped
1 leek, sliced
2 celery stalks, sliced
50g frozen peas
100g frozen spinach

Instructions much the same but was cooked for longer, carrot, parsnip, swede and turnip for 15 minutes, then the leeks celery and spinach for 10 minutes, then the peas for a further 5 minutes.

Chocolate Yule Log with Fondant Mushrooms

I've been wanting to make a yule log for Christmas for a long time now and figured it would be near impossible without eggs in the cake. They provide the much needed structure while rolling up without cracking or falling apart. I just used vegan cupcakes take over the worlds chocolate cupcake recipe here, cut in half and baked in a jelly roll pan. Now it did crack quite a bit but was still able to hold it's shape and as I was frosting the top was able to hide all the cracks and crevices! The filling was a test, using same cookbooks 'thick fudgy icing' and the top was frosted with their chocolate buttercream. All individual components taste great, I just hope I can slice it easily enough as the cake is quite delicate. The mushrooms were an idea I saw somewhere else where someone made meringue mushrooms to decorate their yule log. As meringue is definitely something that cannot be veganized I just shaped some out of ready made fondant frosting and dusted the tops with cocoa. As they are straight, thick fondant frosting I wouldn't recommend eating them, but they look the part!

Ravioli with Fresh Sage and Garlic Olive Oil

I miss filled pasta, why they are all made with eggs I don't know as this turned out beautifully. I wasn't feeling up to making some elaborate filling as I didn't know how the pasta would turn out so in this one I just crumbled up some sun dried tomato flavoured tofu that I had - which actually worked quite well. However it was just the pasta I wanted to try and as it turned out so well will start working on some fillings. Vegan with a Vengeance do a really nice basil tofu 'ricotta' so will try that, and am thinking a mushroom ravioli with tomato sauce would be fantastic. Loads of options to fill these with!


Ravioli Dough:

1 2/3 cups (200g) pasta flour *must be this type* I used Tesco's own label, it's really finely milled and silky soft.
2/3 cup water
1/2 tsp salt
2 tsp olive oil

Mix flour and salt together and stir olive oil into water. Pour the liquid into a well into the centre of the flour and mix together with a fork until a dough forms adding more flour if needed.Knead on a floured surface for 10 minutes, again adding more if sticky. Cover and let rest 10 minutes. Cut into 4 sections and roll out very, very thin. Place desired filling according to size of ravioli wanted, wet around the edges and place another sheet of dough over top. Seal around edges well and place on a floured plate. Continue with remaining dough. Bring a large pot of salted water to the boil, add a little olive oil and cook the ravioli for about 5 minutes.

For the 'sauce' just finely chop some fresh garlic and sage and heat up with some olive oil gently, turn off heat and let sit briefly. Spoon over cooked pasta and season with smoked sea salt and lots of black pepper.

♥