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chocolate praline cupcakes pan

here is my sweet recipe. Since I have almost exclusively English cookbooks, I often cook with cups, even if I myself create a recipe, I find it easier. I had American Cups, cup with 237ml for 1. To convert it are here as a Table that I use for including margarine.
For Frosting, I have to note something that most of my recipes are far too sweet, I have therefore taken only 1 cup powdered sugar. For most recipes, but you take at least 2 cups. I found my frosting just right for me, very sweet but whoever wants to can also take 2 cups of the icing sugar.

ingredients for the muffins:

2 / 3 cup soy milk
1 teaspoon cider vinegar
1 / 2 cup flour 405
1 / 2 cup flour in 1050
1 teaspoon vanilla sugar
1 teaspoon baking powder
1 / 2 teaspoons baking soda 1 pinch salt

1 / 3 cup cocoa powder
2 / 3 cup agave syrup
1 / 3 cup oil (eg canola oil)

The oven is preheated at top and bottom heat to 180 degrees. The muffin tin with paper cases designed.
is whisked in a bowl of soy milk and vinegar and then put aside for about 5 minutes.
In the meantime, are mixed in a large bowl, mix the dry ingredients (flour, vanilla sugar, baking powder, baking soda, cocoa and salt).
comes to milk-vinegar mixture is the oil and agave syrup.
The liquid ingredients to the dry and stir until smooth with a whisk.
Then place the dough in the muffin tins and bake about 20 minutes. Then complete let cool.


Ingredients for the Frosting:

110 g margarine (I am usually Alsan)
50 g nougat (eg vegan is by reputation)
1 heaping cup powdered sugar
3 tablespoons soy milk

The ingredients should all have room temperature. Then with the hand mixer the margarine and mix well nougat, and by and by sieve in the icing sugar and add the soy milk. If the frosting would be too soft, you can still make it short in the refrigerator.
Then fill the frosting into a pastry bag and pipe onto the completely cooled cupcakes.

Pokemon Soul Silver Rom For R4

I had recently bought the first time vegan "Vurst" and had a few slices left over, so I asked myself what I could do with it. The result of this recipe is here:

Ingredients for 1-2 people: about 1 cup quinoa



1 small red onion 1 clove garlic

1 red peppers
a handful of telecommunications peas
Vurst a few slices (about 5), (I can imagine that it works well with smoked tofu taste) 1 tablespoon olive oil

salt, pepper, soy sauce
gomasio (optional)


Preparation:

the quinoa cook according to package instructions

the onion and Garlic into small cubes. The bell pepper cut into thin strips. The Vurst into small cubes.
1 tablespoon olive oil. Fry the onion a bit, then the pepper, the peas and garlic add. Sauté about 5 minutes, season with salt, pepper and soy sauce. And finally, add the quinoa. Optionally, you can even sprinkle a bit gomasio know when it's served on your plate. This gives even more flavor and will also still be very healthy.
Bon appetit!

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quinoa pasta with tomato-corn sauce

had since I lived for two years in Italy, I am a big Pastafan, in Italy there was almost daily pasta. At home I'm still happy several times a week a pasta dish. I prefer simple, "relatively" quick recipes like this one.

Ingredients for 4 people:

400 - 500 g pasta (eg penne)


1 onion 1 tablespoon olive oil 3 tablespoons tomato paste

250 ml vegetable broth 1 large can tomatoes

2 tsp oregano 1 bay leaf

salt, pepper 1 small can of corn

chives (preferably fresh)


Preparation: cook

The pasta "al dente".
the onion into small cubes, then fry in olive oil until translucent. Stir in the tomato puree and fry briefly. Then the whole thing with the Vegetable extinguished. Now there are the crushed tomatoes, oregano, salt to pepper and bay leaf. The Sugo 30 - 40 minutes, preferably without cover, simmer until everything is slightly thickened.
short before serving, heat the corn in the sauce and stir in the finely chopped chives.
Bon appetit!

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chocolate mousse cake

I have recently discovered this great English-language blog: www.maplespice.com
Last weekend I have some time and equal to try out a recipe. And although the "Double Chocolate Mousse Layer Cake." Heavenly for chocolate lovers!

here to the recipe:

ingredients for the cake:

400 g flour
300 g sugar
1 packet vanilla sugar
60 grams cocoa powder
1 tablespoon baking soda
1 teaspoon salt
160 ml of oil (I used canola oil)
2 tablespoons cider vinegar
480 ml cold water (I used sparkling water)

Preparation:

First, the oven (top and bottom) preheated to 180 degrees.
A cake pan with parchment paper, lay down, I have used my 18x10 Pannetoneform by Zenker, because the cake is very high.
then the dry ingredients (flour, sugar, vanilla sugar, cocoa powder, baking soda and salt) in a large bowl, mix. In a second bowl, the liquid ingredients (water, oil and vinegar) mixed. Then the liquid to the dry ingredients come and stir everything gently. I have to use a spoon because you should watch out not to stir too much.
The whole mixture into the form and according to Deb's blog about 1 hour bake for 10 minutes, my, however, has used a good 20 minutes longer, but I have no oven thermometer, look up words from time to time, possibly after an hour of baking time, the cake with aluminum foil to prevent it is to black.

ingredients for the chocolate mousse: 300g dark chocolate


1 tbsp Vanilla sugar
3 (set about 1 hour before the open in the fridge) EL powdered sugar
300 ml impacting customizable cream (Soyatoo)
are in the original recipe also 3 tablespoons Kahlua here that I have but omitted

Preparation:

the chocolate in a water bath to melt and then cool to room temperature. Whipped cream with sugar and vanilla sugar together. When the cream and the chocolate about the same temperature, mix together quickly.

the cooled cake is cut twice. The bread pan is lined with plastic wrap. I have to, unfortunately, no pictures, but here There are great step by step - Photos. The first third of the cake comes in the tin, it is half painted mousse, then the middle part of the cake and it comes into the second half of mousse and on the final piece of the pie. Cover with foil and place for about 3 hours in the refrigerator.
then give out of the mold and smooth out the mousse.

ingredients for the ganache: 200g dark chocolate


170 g oat cream
20 g fat (eg Alsan)

The chocolate is melted again in the water, the cream and the fat is heated in a pot. The cream-fat mixture is then in the melted chocolate and the whole is smooth beat with a whisk. Then let cool at room temperature (by beating it often) if the ganache is firm enough to remove the cake. I was a bit too impatient;)

The cake was a dream. They all tasted good total. To note: I was the only vegans. It is worthwhile in any case, try the pie, even if it is a bit complicated.


are usually also shavings of white chocolate on the cake. I had unfortunately no white chocolate at home. But tastes without it!


Thanks to Deb for the recipe! I will definitely make it again!