• ½ cup Milk
• 1½ tsp. Apple Cider Vinegar
• 1 cup AP Flour
• ¾ cup + 2 Tbsp. Sugar
• ¼ cup + 2 Tbsp. Cocoa Powder
• 1 tsp. Baking Powder
• ¾ tsp. Baking Soda
• ½ tsp. Salt
• ¼ cup Oil (Canola, Coconut, etc.)
• ⅓ cup Applesauce
• 1½ tsp. Vanilla
• ½ cup boiling Water

Instructions

1. Prepare the “buttermilk.”
   In a small bowl, mix the milk and apple cider vinegar. Set aside for a few minutes to curdle slightly.
2. Preheat & prep.
   Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
3. Mix dry ingredients.
   In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
4. Add wet ingredients.
   Pour the milk mixture into the dry ingredients. Add the canola oil, applesauce, and vanilla. Stir until combined.
5. Add boiling water.
   Slowly stir in the boiling water until the batter is smooth. The batter will be thin.
6. Bake.
   Pour batter into the prepared pan. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely before frosting.

Chocolate Frosting Ingredients

• 1 stick Butter, diced and softened to room temperature
• ⅓ cup Cocoa Powder
• 1⅔ cups Powdered Sugar
• 1 tsp. Vanilla
• 1 Tbsp. Milk (plus a few drops more if needed)

Instructions

1. Beat the butter and cocoa powder together with a mixer until fully blended.
2. Add half of the powdered sugar and mix well.
3. Add the vanilla and milk, then beat in the remaining powdered sugar.
4. Frosting should be very thick. If needed, carefully add a few drops of milk until desired consistency is reached.

Recipe Notes

• This recipe is half of the original cake recipe and one-third of the original frosting recipe.
• For a 9×13-inch pan: double the cake recipe and double the frosting recipe.
• For a two-layer cake: double the cake recipe and triple the frosting recipe.

1 cup Bread Flour
3 Tbsp Instant Potato Flakes
1/2 to 3/4 cup Sugar
1 cup Warm Water

Mix ingredients together and add started. Stir well and let sit on counter overnight. I usually let mine sit out 12 hrs.

To Make Bread:

5 1/2 cup Flour
1 Tbsp. Salt
3/4 cup Sugar
1 cup Starter
1/2 cup Oil
1 1/2 cup Warm Water

Mix all ingredients in a large bowl and let rise in a warm place covered with a dish towel. (I put mine in the oven and hope I don’t forget and turn the oven on.) Let rise covered for about 12 hours; then divide into loaves and let rise again (about 12 hours). Cook at 350.

(I spray my bread pans with cooking spray – and the top of the bread too.)

• 1 cup unsweetened almond milk
• 1 Tbsp. Apple Cider Vinegar
• 2 cups AP Flour
• 1 3/4 cups Sugar
• 3/4 cup Cocoa Powder
• 2 tsp. Baking Powder
• 1 1/2 tsp. Baking Soda
• 1 tsp. Salt
• 1/2 cup Coconut Oil, melted
• 2/3 cup Applesauce
• 1 Tbsp. Vanilla
• 1 cup boiling Water

Icing:

• 1 cup Cocoa Powder
• 1 1/2 cup Vegan Butter, or regular if not making vegan
• 4-5 cups Vanilla
• 1/4 to 1/2 cup unsweetened Almond Milk

Instructions for Cake:

1. Preheat oven to 350 and grease two 8 or 9 inch cake pans.
2. Measure out 1 cup almond milk and add the apple cider vinegar to it.
3. In a large bowl, add flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well to combine.
4. In a separate bowl, add the coconut oil, applesauce, vanilla, and milk/vinegar mixture.
5. Add wet ingredients to dry ingredients and mix on medium speed until well combined.
6. Lower the speed and carefully pour in the boiling water, continuing to mix. The batter will seem very runny at this point, which is normal.
7. Divide batter evenly between the cake pans and bake for 30-35 minutes.

Instructions for Icing:

1. Add the cocoa powder to a large bowl. Whisk well to remove any clumps.
2. Add the softened vegan butter and mix until well combined.
3. Add half the powdered sugar and half the milk and mix until creamed and well combined.
4. Add the rest of the powdered sugar and vanilla. Mix starting on low and then turn to high. Mix until fluffy.
5. If the frosting seems too dry, add more milk, a tablespoon at a time.

5 cups AP Flour
3 Tbsp. Sugar
5 tsp. Baking Powder
1 tsp. Baking Soda
1 1/2 tsp. Table Salt

1/2 cup Butter, cold and cubed
1/2 cup Butter, melted and divided
1/2 cup Shortening, cubed
2 cups Buttermilk

1. Stir together the water, yeast, and 1 tsp. sugar in a small bowl and let stand 5 min.
2. Stir together flour, 3 Tbsp. sugar, baking powder, salt, and baking soda.
3. Cut the cold butter and shortening into the flour mixture until crubmly.
4. Add yeast mixture and buttermilk to the flour mixture, stirring just until dry ingredients are moistened.
5. Cover bowl with plastic wrap and chill 2 hours. It can be stored in the fridge up to 5 days.
6. Preheat oven to 400.
7. Turn dough out onto a lightly floured surface and knead three or four times.
8. Gently roll dough into a 3/4 inch thick circle and fold dough in half; repeat.
9. Cut with a 2in. round biscuit cutter.
10. Place rounds, with sides touching, in a 10 or 12in cast-iron skillet or on a parchment lined baking sheet.
11. Brush biscuits with 2 Tbsp. melted butter.
12. Bake at 400 for 15-20 min or until golden brown.
13. Brush with remaining butter and serve.

1. In a mixer fitted with a dough hook, mix the flour, yeast, and salt to combine.
2. Add the water, yogurt, and butter and mix on low until the dough comes together. About 4 min.
3. Raise the speed to medium and mix 3 more min.
4. Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let rise until nearly doubled in size. About 1-1.5 hours.
5. Heat a large cast-iron skillet over medium heat until very hot.
6. Roll one piece of dough out on a lightly floured surface to a round about 8in. wide.
7/ Add the naan to the hot skillet and cook for 2-3 min. until the dough puffs up. Flip and cook on the other side for 1-2 min. more.
8. Continue until all of the dough has been cooked.

Ingredients

1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
2. In a medium bowl, whisk together all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda and salt. In a large bowl, whisk together milk, dark brown sugar and eggs until smooth. Stir carrot, apple, coconut, and walnuts into the wet mixture. Stir in the melted coconut oil.
3. With a large rubber spatula, fold the dry ingredients into the wet ingredients until just combined. Do not overmix. Divide the batter evenly among the prepared cups.
4. Bake until puffed and set and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Directions:

1. Preheat the oven to 375.
2. Cream the butter and sugar until light.
3. Add the eggs, one at a time, beating well after each addition.
4. Add vanilla.
5. Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
6. Crush ½ cup blueberries with a fork, and mix into the batter.
7. Fold in the remaining whole berries gently with a spatula.
8. Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
9. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Note: Next time I make these I plan to add lemon zest to the batter.

2 ripe Bananas
1 Egg
1/2 cup Oil
1/2 cup Vanilla Yogurt or Buttermilk
1 tsp Vanilla

In a separate bowl mix dry ingredients:

1 3/4 cup King Arthur AP Flour
3/4 cup Sugar
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
Cinnamon to taste

Add dry ingredients to wet ingredients until mixed. Add chocolate chips. Then spoon into 12 lined muffin cups and bake at 350 degrees for 20-25 minutes. 

Notes:

If you prefer to substitute honey for sugar, just add the honey into the wet ingredients but be sure to use yogurt instead of buttermilk if you make that substitution or they will be runny.

These muffins freeze well. Just place on the counter, covered, overnight and they will be thawed and ready to eat in the morning.

Cooked muffins eaten later on will benefit from a few minutes in the microwave to soften up the chocolate chips.