Strawberry jelly donut cupcakes

This is a recipe that is partly taken  from the Veganomicon cookbook, which is awesome, but with a few additions. I also decided to post a really easy strawberry ‘jam’ recipe because I had some strawberries that were about to go bad and no jam and decided that instead of buying it I would just make some. Feel free to do what is easiest- if you want to buy jam, no judgments here

Strawberry Jam (quick jam)

1 1/2 pints (the little baskets) strawberries

2 Tbsp sugar

2-3 Tbsp water

1 tsp lemon juice (optional)

Strawberries

Remove the stems, rinse and chop the strawberries and place them in a sauce pan with the water. Turn the heat on low-medium and add the sugar and lemon and start mixing. Cook until boiling then turn the heat down and cook, stirring slowly, for about 3-4 more minutes or until the strawberries are very juicy. Remove from heat and either smash the strawberries with a masher or I used an emulsion blender, which is easier and makes it a little smoother but either on works fine. Return the pan to the stove and add the corn starch, this part is a little tricky but try and slowly add it so that it doesn’t make the jam all chunky. Turn the heat on low and mix constantly until the jam starts to thicken, about 3 minutes. Remove from heat and test, if you would like more sugar add it because this jam is not very sweet, it also depends on your strawberries. Place in an air tight container and put in the refrigerator until ready to use.

In the pot

Cupcakes

Makes 12

1 C rice milk

1 tsp apple cider vinegar

2 Tbsp corn starch

1 3/4 Flour

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp cinnamon

1/2 tsp salt

1/2 C canola oil

1 C sugar

powdered sugar (enough for dusting)

Preheat the oven to 350. Put the milk, vinegar and corn starch in a bowl and let sit while you prepare the rest. Mix the flour, baking powder, baking soda, cinnamon and salt in a bowl.  Make a little bowl out of the flour mixture.  Mix the liquids to be sure that the cornstarch is not sticking to the bottom and slowly pour it into the bowl you made in the flour and mix together.  Add in the sugar, vanilla and oil and mix.

Put cupcake liners into the pan and fill each one about 3/4 of the way.  Gently spoon in the jam- right on to the batter, you don’t need to push it down at all it will sink as the cupcakes bake. Bake for about 24 minutes or until the top of the cupcakes are slightly brown and firm to the touch.

Remove from the oven and let cool.  When they are fully cooled dust each cupcake with powdered sugar using a sifter.  If you want them to be a little more like donuts leave them out overnight or as long as 24 hours in a cool dry place- this will dry out the top layer making them a little more crunchy.

Jelly donut cupcake

Note:  These are kind of a work in progress because as you can see in the picture the jam put a really big hole int he center of them.  I think in the future I will do everything the same but bake one extra that is just plain (no jam) and then cut it and use it to fill the holes before I put the sugar on.  Just an idea, but if you have nay thoughts on how to fix this problem let me know.

Raw ranch dressing

This recipe was passed on the my from my friend Cory. It is great on salad but would also be awesome as a dipping sauce if you’re in one of those ‘ranch’ moods and just need a little extra creaminess in your life. Thanks Cory!

Borrowed from this awesome blog mytinyplot.co.uk- check it out!

Makes 2 cups

1/2 cup fresh lemon juice
1 Tablespoon sea salt
1 Tablespoon dried chives (fresh is best if you can get them)
1 tablespoon dried rosemary
1 tablespoon dried oregano
1 tablespoon dried sage (I didn’t use this but you can add it back in if you like it)
1 cup whole, raw macadamia nuts
1/3 cup cold-pressed extra virgin olive oil (optional)

Soak macadamia nuts in warm water for as long as possible to make the ranch smoother.  Blend all of the ingredients ina food processor until very smooth. add water to achieve desired consistency.

keeps for 1 week, refrigerated in an air-tight container.