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Whoopie Pies

Whoopie Pies 3

 

Well, hello there!

What’s better than a Lillabee Chocolate Cake? A Lillabee Whoopie Pie, made from a Lillabee Finest Chocolate Cake Mix, of course!!

These little beauties are such an icon and so mouth wateringly delicious. I mean, how can you not love a chocolaty treat that has whoopie in it’s name! Whoopie!

Great for a birthday treat, a family gathering, or an any-day-of-the-week indulgence!

Go ahead and preheat your oven. You’re gonna love these!

 

 

 

Whoopie Pies July 2014 085_picnik

 

 

  • One box of Lillabee Finest Chocolate Cake Mix
  • 1/4 cup butter or margarine
  • 1/2 tsp vanilla extract
  • 1/4 cup of milk (cow, rice, almond, etc.)
  • 1/2 tsp apple cider vinegar
  • 1/4 cup hot water
  • 1 large egg

Preheat oven 350º F. Line two baking sheets with parchment paper and set aside.

In a small bowl, combine vanilla, milk and apple cider vinegar and set aside. Heat water and keep hot. In the bowl of your standing mixer with the flat mixing attachment (I love this Flex Edge atachment for my  Kitchen Aid mixer) cream butter or margarine, then add in milk mixture and Lillabee Finest Chocolate Cake mix and blend until combined. Add in hot water and mix until fully incorporated. Add in egg.

Now, this step is optional, but it will definitely yeild a nicer looking whoopie pie: Let batter rest for 20-30 min. If you choose to bake right away, your whoopies will still be oh so tasty, but slightly pitted on the top. For a smooth surface the batter must rest.

After batter has rested, use a 4 oz ice cream scoop (this is the one I use) to place dollops of batter 2″ apart on baking sheet. If you do not have an icecream scoop, use a spoon to portion 1/4 cup of batter. Bake at 350° F for 14-16 min or on convection for 7-9 min. Let cool on baking sheet completely before assembling.

For the filling, I used our vanilla bean frosting from our cookies ‘n cream cupcakes.

Click here –> Vanilla Bean Frosting: Allergy Friendly

To assemble, place one whoopie cake dome side down, pipe frosting on top with pastry bag or scoop with a large spoon, then top with another whoopie cake dome side up. Top with a dash of powdered sugar and serve.

And that’s all, folks… Whoopie!!

Happy baking from the Lillabee Hive!

Chocolate Chip Cake Pops

choc chip cake pops close upSo, I had this great recipe idea. Lillabee twinkies!! I mean, you can’t go wrong with twinkies, right? Well, I went wrong. Very wrong! It turns out that although my first attempt at a Lillabee twinkie was very tasty and super cute, the Lillabee twinkie just didn’t taste like a real twinkie. For one, twinkies are a moist and springy sponge cake. I used the lillabee classic yellow cake mix, which is a gf/df version of a classic buttermilk cake. While they did turn out pretty tasty, I am back to the drawing board for a true sponge cake recipe. 

cake pops w logo

 

But none-the-less, a lesson learned… when life gives you a flopped twinkie recipe, make cake pops! And I’m so glad I did, because these little gems are superlative!! And don’t worry, I’m working with our new Lillabee Everyday All Purpose Flour blend to come up with a better twinkie recipe…  I will nail that twinkie recipe yet! Stay tuned. In the meantime, give these little cuties a try. They rock!

Step One: Bake Cake

Step Two: Crumble Cake, Stir in 1 cup of Frosting & 1/2 cup mini chocolate chips

mix cake frosting and chips

Step Three: Use an medium icecream scoop to measure out portions of 1 1/2 Tb each. Roll into balls.

roll into balls

Step Three: Melt chocolate in microwave or on a double boiler until smooth. Dip lollipop stick into the chocolate, then insert into center of cake pop dough balls. Let chill for 30 minutes in the freezer.cake pops how to

 

Step Four: Dip entire cake pop into melted chocolate. 

dip in choc horizontal

Step Five: Sprinkle a few mini chocolate chips or other garnish on immediately. Allow to cool on wax paper. You may need to transfer to refrigerator to get the chocolate shell to set up.

cake pop

Step Six: ENJOY!!

 

close up center

As for the Lillabee Twinkies? Still on my “TO DO LIST”!

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Grasshopper Brownie Bars

Grashopper brownie bars 3Whether you are looking for a festive St. Patty’s Day treat, or just in the mood for the delightful combination of chocolate and mint, this allergy friendly grasshopper brownie bar recipe is sure to please.

I love anything made with chocolate and mint but, why do we call it a “grasshopper”? After a quick Google search, I learned that a popular 50’s after dinner drink made with crème de menthe and crème de cacao is the origin. It got its name due to the green tint in the crème de menthe. Mystery solved!

So, with that little tidbit of history, hop into your kitchen and whip up a batch of these tasty treats. You might even want to put on a little Elvis Pressley or Chuck Berry to set the mood.

Happy Baking!

grashopper brownie bars 2.75

GRASSHOPPER BROWNIE BARS

FOR BROWNIE LAYER:

  • 1 box Lillabee Fudgy Brownie Mix plus additional ingredients to prepare batter ( 1/3 cup butter/margarine,  2 tsp vanilla extract, 2 eggs)
  • 2 tsp peppermint extract or 1/8 tsp peppermint oil 

 

FOR MINT FILLING:

  • 1 cup non-hydrogenated shortening or butter (room temp)
  • 3-4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract or 1/8 tsp peppermint oil
  • ¼- ½ cup milk (rice, coconut, cow, etc.)
  • ½ tsp sea salt
  • 2-6 drops green food coloring (optional)

 

 FOR CHOCOLATE TOP LAYER:

  • 1 cup semi sweet chocolate chips
  • 2 T non-hydrogenated shortening (room temp)

 

STEP 1: PREP

Place rack in center of oven and preheat oven to 350˚ F. Line pan with aluminum foil, leaving 4” or excess foil hanging over the sides. This excess foil will be used as handles to aid in removal from pan once the three layer dessert is complete. Lightly grease 9”x9” square pan.

 Grasshopper Brownie Bars  line pan

STEP 2: MAKE BROWNIES

Mix Lillabee Fudgy Brownie Mix as directed on the back of the box . Add in the peppermint extract / oil along with the vanilla extract. Bake as directed. Let cool completely in pan before layering frosting and chocolate topping.

Grasshopper Brownie Bars  let cool_picnik

STEP 3: MAKE MINT FILLING

Using  paddle attachment on standing mixer blend shortening/butter, salt, vanilla, peppermint extract/oil until smooth. Add 1 cup powdered sugar and mix until incorporated. Alternate a splash of milk with ½ cup powdered sugar until desired sweetness and consistency is achieved. Add one drop of green food coloring at a time until desired color is achieved. (This can be made up to a week in advance and stored in an airtight container or sealed plastic bag. Bring to room temperature when ready to use.)

Grasshopper Brownie Mint Filling 3

STEP 4: ASSEMBLE LAYERS

Assemble grasshopper brownie bars in the pan the brownies were baked in (with foil liner). Top cooled brownies with 1 cup mint filling and spread evenly with offset spatula or rubber spatula. Put in refrigerator to chill for 30 minutes.

 Grasshopper Brownie Bars chill

Melt 1 cup of chocolate chips in microwave on 50% power setting in 30 second intervals, stirring frequently. Once chocolate is melted and smooth, stir in 2 Tb shortening until incorporated. Pour over mint filling and spread with offset spatula until mint filling is completely covered. Chill in refrigerator for another 30 min.

 

STEP 5: CUT AND ENJOY!

To remove from pan, use foil overhang as handles and simply lift up and out of pan. Place on a cutting board and cut into squares.

 Grasshopper Brownie cut

NOTE: You will have extra mint filling. Use it to frost cupcakes and cookies or try our Chocolate Mint Cake Truffles recipe. YUM! 

Cookies & Cream Cupcakes with Vanilla Bean Frosting

Cookies & Cream Cupcakes w textValentine’s Day is one of my favorite holidays. I adore cutting out paper valentines, hand making red and pink decorations for our home and I especially love baking up sweet treats for the ones I love. The inspiration for this year’s Lillabee Valentine’s Day treat was my 32 year old brother, Austin. Austin has Down’s Syndrome and LOVES Denver Broncos, Teenage Mutant Ninja Turtles, the color orange, his 3 year old niece and possibly above all chocolate sandwich cookies. He is also the most genuine and unconditionally loving person I have ever know. So this year for Valentine’s Day, I dedicate this recipe to my little brother with love. I hope you enjoy this classic combination of cookies and cream cupcakes with vanilla bean frosting as much as he does. Be sure to share them with someone you love. 

Happy Valentine’s Day and Happy Baking! 

xoxo

Cookies & Cream Cupcakes 4 w text

COOKIES & CREAM CUPCAKES:

 

  • One box of Lillabee Classic Yellow Cake Mix
  • (¾ cup of milk (cow, rice, almond, etc)
  • 1 tsp vanilla extract
  • 2 tsp apple cider vinegar or lemon juice
  • ¼ cup butter or non-dairy butter substitute
  • 2 large eggs
  • 8-10 chocolate sandwich cookies (reserve and finely chop 2 chocolate wafers to use a garnish)

 

Preheat oven to 350◦. Line 12 muffin tins with paper cupcake liners. Disassemble one chocolate sandwich cookie and chop 2 chocolate wafers into fine crumbs. Set aside to garnish. Chop remaining chocolate sandwich cookies into small pieces. Prepare one box of Lillabee Classic Yellow Cake Mix as directed on the box. Stir in small pieces of sandwich cookies. Pour batter into lined muffin tins and bake 25-35 min, or until toothpick inserted in the center comes out clean. Let cool completely before frosting.

 

VANILLA BEAN FROSTING: Allergy Friendly

This simple and sensational frosting comes together quick as a flash and is a complete show stopper! The secret ingredient is vanilla bean paste. I always use the Nielson-Massey brand, as it is certified gluten free and allergy free. You can find it at most fine baking supply stores and here online. I’m completely addicted to this product! I use it in everything from french toast to baked goods to popcorn. It is divine!! 

 Cookies & Cream Cupcakes 2 w text

 

Vanilla Bean Frosting Recipe:

  • 1 c. non-hydrogenated shortening or butter (room temp)
  • 3-4 c. powdered sugar
  • 1 Tb vanilla bean paste (or 2 t. vanilla extract)
  • ¼- ½ cup milk (rice, coconut, cow, etc.)
  • ½ tsp sea salt

 

Using paddle attachment on standing mixer, beat shortening/butter with salt and vanilla bean paste until smooth. Add 1 c. powdered sugar and mix until incorporated. Alternate a splash of milk with ½ cup powdered sugar until desired sweetness and consistency is achieved. Whip on medium high speed for 2-3 min.

 

To assemble: Frost cupcakes with a spatula or pastry bag and tip. Sprinkle tops with ½ tsp finely chopped chocolate wafer. Here’s a little video tutorial I found on you tube that will show you how to decorate them like the pros! (I used a 1A tip like the one used in this video) Enjoy!

 

Santa’s Hat Brownie Bites

sant hat brownie bites 1 w text

With Christmas just around the corner, I have been baking nonstop for weeks! Family gatherings, neighborhood secret Santa, company party, school celebrations and the list goes on and on. So many parties and so much fun all squeezed into one month. December rules!

Last week I was looking for some fun Christmas baking inspiration and came across this idea. Oh, I wish I could take full credit for these adorable festive treats.  They are simply the cutest! The original recipe is completely off my safe eating list, as they contain gluten, dairy and soy… my top 3 allergies. So, I gave them an allergy friendly make over and voila! Gluten free, dairy free, soy free Lillabee Santa’s Hat Brownie Bites were born!

These mini sweets are so much fun for kiddos and the perfect little treat to bring to any Christmas party. And for the record they are also nut free and can easily be prepared vegan by following the vegan substitution for Lillabee Fudgy Brownies at http://lillabeebaking.com/recipes/vegan-directions/ .

So here ya go! The perfect bite sized holiday treat! And I bet Santa himself wouldn’t mind nibbling a few of them too.

Happy Holidays! And happy baking!

 

santas hat brownie 2 w text

 

Lillabee Fudgy Brownies Bites:

  • 1 box Lillabee Fudgy Brownie Mix
  • 1/3 cup butter / margarine
  • 2 tsp vanilla extract
  • 2 large eggs (vegan substitutions @

Grease mini muffin tin well and set aside. Follow box directions to mix batter. Portion brownie batter into muffin tins and fill to the top. Bake for 15-20 min, or until brownies are set up on top and toothpick inserted in center comes out with moist crumbs. (For really fudgy brownies  remove from oven when the tops and sides are set and center is a little underdone. Let cool completely in pans to set up.) Make frosting while brownies are cooling.

 

Allergy Friendly White Frosting:

  • 1 cup non-hydrogenated shortening
  • 3-4 cups powdered sugar
  • 2-4 Tb milk (rice, almond, cow, etc.)
  • ½ tsp salt
  • ½ tsp vanilla extract (optional: this may slightly discolor the frosting)

In a standing mixer, use paddle attachment to mix shortening until smooth. Add powdered sugar ½ cup at a time along with 1 Tb milk and blend. Continue this process as many times as needed until you reach the desired consistency and sweetness. For Santa’s Hat Brownie Bites, frosting should be thick and stiff to hold shape and set up. If too runny /soft, mix in more powdered sugar 1 Tb at a time.

 

To Assemble Santa’s Hat Brownie Bites:

  • Lillabee fudgy brownie bites (cooled completely)
  • Strawberries (pull stems off)
  • Allergy Friendly Frosting (recipe above)
  • Pastry bag and large round tip: Wilton 1A*
  • 2 Tb sugar for decorating (optional)

Pull stems off of strawberries (do not cut stems off or they will lose juices and make brownies sticky). Insert tip into pastry bag and fill with stiff consistency white frosting. Pipe a thick ring around the outside edge of brownie bite. Immediately place strawberry in the center and top with a small dollop of frosting. Sprinkle with sugar if desired. Assemble one at a time. Store in refrigerator for 1-2 days in an airtight container.

*LILLAtip: If you do not have a pastry bag and tip, try filling a sandwich baggie with frosting. Squeeze all frosting to one corner and twist the bag above the frosting. Cut a very small tip off of the corner of the bag and squeeze frosting out while keeping  the twist in the baggie to maintain pressure. You can adjust the size of the hole by cutting more off the corner if necessary. See it done on you tube: http://www.youtube.com/watch?v=ZvBCBJOCUEU&noredirect=1