Peppermint Bark Recipe

Just in time for the holidays.  The next few weeks will feature recipes for the holiday (of course you don't need a special occasion to make any of these :)  This weeks recipe comes courtesy of VegNews magazine. It is super easy and fast to whip up a batch and it makes great presents for neighbors, teachers, friends or family.  The best part is they are vegan, gluten free and allergy free so it pretty much is an all around great recipe for anyone in your life!

Ingredients:
12 candy canes (crushed)
4 cups Enjoy Life semi-sweet chocolate chips
1/4 teaspoon peppermint extract (I prefer organic)

Line a 9 x 13 baking sheet with parchment paper, set aside.  In a plastic bag place candy canes and crush with rolling pin into 1/4 inch pieces.

In double boiler over med. heat melt chocolate (you can melt in a small pot if you do not have a double boiler, just watch it closely and stir continuously).  Remove from heat and add extract and 1/2 cup crushed candy.  On prepared baking sheet, pour mixture and spread out as evenly as possible.

Sprinkle remaining candy on top, gently press in any larger pieces.  Place in refrigerator for an hour or until firm.  Remove bark from sheet and break into pieces.  Can be stored in the fridge in a sealed container.  Makes approx. 25 pieces.

See, wasn't that easy!

Chocolate Gluten Freedom Cupcakes

Since family members of mine have Celiac Disease (gluten allergies) I enjoy making gluten free items.  It is actually good for anyone, even those that do not have the disease, to give their bodies a rest now and then from having to break done all the wheat products, especially the refined flours.  These are cupcakes that I made for my dad and nephews, they were a big hit.  Although not as moist as traditional cupcakes, these did not have the gritty texture that gluten free products can sometime have.  These were exceptionally delicious!  The recipe came from one of my favorite cookbooks, Vegan Cupcakes Take Over The World.

Ingredients:
1 c. organic soy milk (I like to use coconut when baking)
1/3 c. coconut oil
3/4 c. coconut sugar
2 tsp. vanilla extract (can use 2 1/4 tsp instead of also using the almond)
1/4 tsp. almond extract
1/4 c. tapioca flour
2 Tbs. ground flax seed
1/3 c. unsweetened cocoa powder
1 c.  Bob's Redmill All Purpose GF flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 350, line muffin tray with cupcake liners.

In a large bowl combine first five ingredients.  Mix just to combine.  Add tapioca flour and flax seed and mix vigorously for 1 minute, until tapioca flour is dissolved and mixture is well emulsified.  Add remaining ingredients.   Mix on medium-high for about 2 minutes.  Mix really well, you don't have to worry about over mixing.

Fill liners a little over 3/4 full, these won't rise as much as traditional cupcakes.

Bake for 20-23 minutes, until toothpick inserted in center comes out clean.  Transfer to cooling rack and let cool completely.

For frosting I used the Vegan Fluffy Buttercream Frosting recipe (can be found by using the search box from the home page).