Blueberry Lime Loaf

Fresh blueberries paired with lime and swirls of blueberry jam

Blueberry Lime Loaf

Blueberry envy.

Combined with homesickness. Let me tell ya – it’s worse than the flu.

Blueberry Lime Loaf

See, my first week of college corresponded with my mom receiving a giant bucket of blueberries. I knew in advance that these bad boys were gonna be coming in, right as I was going out – & it sent a serious pang through my body. Not only was I going to miss my best buds, Winston, Smokey and Punk’n, I was going to miss some serious blueberry baking.

The day of the berry arrival, I called home as my mom was preparing some muffins. (She makes the best lemon blueberry muffins!) I don’t remember the specifics of what muffin variety she was making, but I remember her asking for advice on making a vegan batch. At that moment, I wanted nothing more than to be back home in the kitchen with her.

Well, I survived, even though I’m sure I missed out on some awesome baking.

Blueberry Lime Loaf

This summer (or technically I guess it was spring) we had a brief period of blueberry overload. So, I put it to good use by making a Memorial Day galette, and this pretty awesome loaf. The lime flavor is subtle, but pairs perfectly with the blueberries. The blueberry jam intensifies the overall blueberry flavor.

I highly recommend you never let a summer go without blueberry baking 😉 You won’t regret making this loaf!

Blueberry Lime Loaf

Do you have a favorite summer fruit to bake with?

Blueberry Lime Loaf

Ingredients

    Jam:
  • 1 cup blueberries, frozen, thawed or fresh
  • Loaf:
  • 2.5 cups all purpose flour
  • 1.5 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 oz vanilla soy yogurt
  • 1 cup cashew milk
  • 1/3 cup lime juice
  • 3/4 cup canola oil
  • 2 tsp vanilla extract
  • Zest of 3 limes
  • 1.5 cups blueberries
  • Glaze:
  • 3/4 cup powdered sugar
  • Zest of one lime
  • 1 tbsp boiling water

Instructions

    Jam:
  1. Add blueberries to a small saucepan over medium heat. Heat until mixture begins to boil. Stir constantly and use a fork to smash berries. Cook about 10 minutes or until thickened. Remove from heat and allow to cool to room temperature. Refrigerate until ready to make loaf.
  2. Loaf:
  3. Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan and muffin tin.
  4. In a medium bowl, combine, flour, sugar, baking powder, baking soda and salt.
  5. In a large bowl, combine yogurt, milk, lime juice, oil and extract. Fold dry into wet and mix until most lumps are eliminated. Fold in lime zest, blueberries and blueberry jam. Divide batter into loaf pan until three quarters full. Divide rest of batter among muffin tins - makes about 6 muffins.
  6. Bake loaf for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Bake muffins 15-18 minutes. Allow to cool in pan for about 30 minutes. Then carefully remove from pan, transfer to wire rack and allow to cool completely.
  7. Glaze:
  8. Place zest and powdered sugar in small bowl. Whisk in boiling water until smooth. Spread over loaf.
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Blueberry Lime Loaf

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Key Lime Pie Cookie Sandwiches

Lime frosting sandwiched between Graham cracker flavored cookies

A special cookie (and giveaway!) to celebrate The Emotional Baker’s 100th recipe

Key Lime Pie Cookie Sandwiches

In my 2 years and 8 months of blogging, I may not have been the most consistent, but I have certainly been the most tedious blogger.

See, when I started creating The Emotional Baker, I wanted everything to be perfect and customized. I wanted to create my own logo and web design. & I thought one intro to graphic design class and one basic computer coding class would be enough to do just that. Boy, was I wrong.

Key Lime Pie Cookie Sandwiches

So, instead of getting right to work, sharing recipes, I spent five months trying to take my amateur knowledge and make a professional site. Bad idea. But at least I put those classes to somewhat good use 😉

Here’s my logo sketch:

Logo Sketches

& web design: (that I never could get to work :/) But I did manage a somewhat customized sidebar – yay basic HTML!)

Website Design

Eventually, October 10, 2013, I just went with what I had and set out to share vegan treats.

I’ve struggled with photography and sticking to a regular schedule, but besides all that, I’ve loved coming up with fun treats. Some of my favorites include:

I also love connecting with fellow food bloggers. I am constantly amazed by their skills and creativity.

Key Lime Pie Cookie Sandwiches

When I realized I was approaching my 100th recipe, I wanted to do something fun to celebrate. First way to celebrate – a delicious cookie. I’m pretty sure I’ve shared more cookie recipes than anything else. Cookies are the perfect, low hassle treat. These Key Lime Pie Cookie Sandwiches feature a graham cracker flavored cookie filled with key lime frosting – (& rolled in sprinkles, if desired 😉 )

Next way to celebrate – with a giveaway! Somewhat timidly, I reached out to some of my favorite food bloggers and asked if they’d be willing to throw a giveaway with me. And as always, I received supportive replies 😉

Key Lime Pie Cookie Sandwiches

So, in honor of my 100th recipe, I invite you to enter to win a $100 Amazon Gift Card (grand prize,) or a prize pack! More giveaway details below the recipe!

I truly want to thank each and every one of you that have ever visited, commented or shared The Emotional Baker‘s content. It really means the world to me :) (especially my parents for letting me destroy their kitchen, turn their dining room into a makeshift photography studio, and handling all my freak outs in and out of the kitchen :) )

Key Lime Pie Cookie Sandwiches

Ingredients

    Cookies:
  • 1/2 cup whole wheat flour
  • 1.5 cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup brown sugar
  • 1 cup sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 3 tbsp cashew milk
  • Sugar for rolling dough
  • Frosting:
  • 1/2 cup margarine
  • 3.5 cups powdered sugar
  • Juice of 1 lime
  • 1/4 tsp cashew milk
  • Zest of one lime

Instructions

    Cookies:
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In measuring cup or medium bowl, combine whole wheat flour, all purpose flour, cinnamon, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and vanilla extract. Add maple syrup and cashew milk.
  4. Add dry ingredients to liquid and mix well.
  5. Divide dough into 48 equal balls. Roll into sugar and flatten with palm of hand.
  6. Bake for 6 minutes. Allow to cool for 5 minutes. Transfer to wire racks to complete cooling.
  7. Frosting:
  8. Beat margarine in medium bowl. Add powdered sugar and beat until small clumps begin to form.
  9. Add lime juice, beat. Add 1/4 tsp cashew milk and beat until fluffy. Fold in lime zest.
  10. Assembly:
  11. Spread frosting between two cookies.
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Key Lime Pie Cookie Sandwiches

I’ve teamed up with 15 other bloggers to help celebrate The Emotional Baker’s 100th Recipe! We’re giving away two prizes.

  • Grand Prize: $100 Amazon Gift Card.
  • 2nd Place: TEB’s Favorite Baking Tools Prize Pack.

TEB Giveaway

The prize pack includes:

Giveaway Made Possible By:

Giveaway Rules:

  1. Enter the giveaway through the Rafflecopter widget below. Earn entries by following the host bloggers on social media. (If you’ve followed in the past, that counts! Just enter the information as prompted.) All entries will be verified. No purchase is necessary to win.
  2. The giveaway is open until Wednesday, June 29, 2016 at 11:59 p.m. EST. One Grand Prize winner and one Second Place winner will be chosen at random and e-mailed within 48 hours. Winners must claim prize within 48 hours of initial contact. The retail value of the prize is $75. Prizes listed above are the only ones available.
  3. Grand Prize: Open to USA, Australia, Brazil, Canada, China, France, Germany, India, Italy, Japan, Mexico, Netherlands, Spain, United Kingdom.
    Second Place: Open to U.S. residents with a valid shipping address only.

a Rafflecopter giveaway

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Coconut Cashew Butter

A simple nut butter made with roasted cashews and unsweetened, shredded coconut

Coconut Cashew Butter

Move from the couch? You’ve got to be kidding me.

Those were the thoughts of ten-year-old Megan. Back in the day, physical activity was something I avoided at all costs.

But at that same time, my dad adopted a healthier lifestyle. He started running and switched to a vegetarian/vegan diet.

All things I met with great opposition.

Coconut Cashew Butter

With little success, he tried to get me to accompany him on runs. After much protest, he’d finally get me out the door – only for me to run down the block & then insist that that was all I could do.

Next – he started trail running and hiking. Fairly frequently, we’d go to a nearby park to hike. I’d complain the whole time – wouldn’t get out of the car, would walk five minutes and say, that’s enough – & then – he came up with an idea – If I walked with him, I’d get a milkshake at the end – oh yes, now you’re talking :)

Coconut Cashew Butter

Well, after all that, a few years passed, and suddenly, I wanted to run with my dad. I really don’t know how it happened, but before I knew it, we were training for my first marathon together (his 10th or so.) We continued to train together for three more marathons (before my bones said, hey, we don’t really appreciate all this pounding :( )

Besides the fact that my dad is a marathon runner, he’s a coffee roaster, reef hobbyist and tea connoisseur. He’s taught me how satisfying it is to create fresh and homemade goods, as opposed to store bought, and to value the intricacies of nature and life.

Growing up, he was in charge of my school lunches. These consisted of peanut butter sandwiches – & a special side – check that out here 😉 So, in honor of all that bread/butter assembly, (and your coconut love) here’s a special nut butter just for you, Daddy. Let me know when you want your jar. Happy Father’s Day! Thanks for everything, I love you!

Coconut Cashew Butter

This nut butter is super easy to whip up. Simply add roasted cashews and shredded coconut to a food processor and blend until desired consistency is reached.

Coconut Cashew Butter

Ingredients

  • 1 cup roasted cashews
  • 1 cup unsweetened, shredded coconut, lightly packed (about 67 grams)

Instructions

  1. Place cashews and coconut in food processor. Process until nut butter forms. The longer it's processed the thinner the butter will be.
  2. Store in airtight container at room temperature for up to one month.
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Coconut Cashew Butter

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Chai Spiced Snickerdoodles with Vanilla Frosting

The classic cookie gets an update with chai tea inspired spices

Chai Spiced Snickerdoodles with Vanilla Frosting

The infamous question – How do you take your coffee? & my answer: black – because that’s what the cool people say, right?

But is that really the truth? How could a baking addict not want at least sugar in her morning cup of joe?

Chai Spiced Snickerdoodles with Vanilla Frosting

Well, the thing is, I have to be careful about having a lot of sugar in the morning. Too much and I’ll get a sick headache – what an awful way to start the day!

By the afternoon though, I’m ready for my sugar fix! My favorite afternoon pick me up is a Chai Tea Latte. After a few tries, I finally perfected the perfect spicy, sweet tea combo.

Chai Spiced Snickerdoodles with Vanilla Frosting

I’m obsessed with this drink, so much so I had to find a way to have it for breakfast (in the form of granola!) and now – for snack – in cookie form!

These cookies are your typical snickerdoodle cookie, but updated with spices galore.

Chai Spiced Snickerdoodles with Vanilla Frosting

What’s your favorite caffeinated beverage?

Chai Spiced Snickerdoodles with Vanilla Frosting

Ingredients

    Cookies:
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • Pinch of black pepper
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1 tsp vanilla extract
  • 1/3 cup cashew milk
  • Topping:
  • 1/3 cup Sugar
  • 1 tsp cinnamon
  • 1/4 tsp cardamom
  • Frosting:
  • 1/2 cup margarine
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp cashew milk, divided

Instructions

    Cookies:
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. In measuring cup or medium bowl, combine flour, baking soda, baking powder, salt and spices. Set aside.
  3. In a large bowl, use a fork to combine sugar, brown sugar, canola oil and vanilla extract. Add cashew milk.
  4. Add dry ingredients to liquid and mix well.
  5. Divide dough into 48 equal balls.
  6. Topping:
  7. In small bowl, combine sugar, cinnamon and cardamom.
  8. Roll balls of dough into sugar mixture, flatten with palm of hand and place on prepared baking sheet.
  9. Bake for 6 minutes. Leave on baking sheet 5 minutes. Then transfer to wire racks to complete cooling.
  10. Frosting:
  11. In large bowl, beat margarine. Add powdered sugar and beat until combined. Add vanilla extract and 1/2 tbsp cashew milk. Beat until fluffy. Add 1/2 tsp cashew milk until desired consistency is reached.
  12. Assembly:
  13. Spread frosting between two cooled cookies.
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Chai Spiced Snickerdoodles with Vanilla Frosting

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{Vegan} Chocolate Cupcakes with Strawberry Buttercream Frosting

A moist, rich chocolate cupcake topped with a homemade strawberry jam infused frosting
{Vegan} Chocolate Cupcakes with Strawberry Buttercream Frosting

New addition to the list of things Megan has trouble cooking: pasta. You may remember my discussion on my woes while cooking rice. Well, the same holds true for this carb.

The problem is, I have a hard time judging the optimal cooking time. Additionally, everyone has their own preference and opinion of what “firm to the bite” is. I follow recommended cooking times, but it always seems undercooked to me. But since I’m a “by the rules” girl, I usually drain and serve anyway.

{Vegan} Chocolate Cupcakes with Strawberry Buttercream Frosting

This past time, I added several minutes and, although I liked the texture, I’m pretty sure it was overcooked.

With baking, there’s still uncertainty. The toothpick check is not always fool proof. A lot of times, though, your treat will continue to bake as it cools.

{Vegan} Chocolate Cupcakes with Strawberry Buttercream Frosting

These cupcakes for instance. I checked them, the toothpick came out mostly clean, but they seemed just the teeniest bit under baked. I worried a little about it, but on the big reveal day they were a-ok!. (That’s not to say I haven’t had my fair share of trouble in the baking department!)

The secret to this treat is vanilla soy yogurt. I love adding it to sweet loaves and it always creates the moistest, sweetest cake. On top of that, these cupcakes are topped with a homemade strawberry jam frosting.

{Vegan} Chocolate Cupcakes with Strawberry Buttercream Frosting

Is there any basic food you have trouble cooking?

{Vegan} Chocolate Cupcakes with Strawberry Buttercream Frosting

Ingredients

    Jam:
  • 1 cup strawberries, sliced
  • Juice of 1/2 lemon
  • Cupcakes:
  • 1 cup all purpose flour
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 5 oz vanilla soy yogurt
  • 2/3 cup cashew milk
  • 1/3 cup canola oil
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • Frosting:
  • 1/2 cup margarine
  • 3 cups powdered sugar
  • Strawberry Jam

Instructions

    Jam:
  1. Add strawberries to a small saucepan over medium heat. Heat until mixture begins to boil. Stir constantly and use a fork to smash berries. Cook about 10 minutes or until thickened. Remove from heat and allow to cool to room temperature. Refrigerate until ready to make frosting.
  2. Cupcakes:
  3. Preheat oven to 350 degrees. Line a muffin tin.
  4. In a medium bowl, combine, flour, cocoa powder, sugar, baking powder, baking soda and salt.
  5. In a large bowl, combine yogurt, milk, oil and extracts. Fold dry into wet and mix until most lumps are eliminated. Divide batter among muffin tin.
  6. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool.
  7. Frosting:
  8. In large bowl, beat margarine. Add powdered sugar and beat until combined. Add strawberry jam and beat until fluffy.
  9. Assemble:
  10. Use a piping bag or spatula, to swirl frosting onto cooled cupcakes.
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{Vegan} Chocolate Cupcakes with Strawberry Buttercream Frosting

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