Cardamom Spice Cupcakes

In 2002, Jennifer Katzinger opened up Seattle's Flying Apron Bakery.  To create healthier delicacies, she uses alternative sweeteners such as maple syrup, agave and concentrated fruit juice along with whole grains and pure, organic cold pressed oils. Aditionally, to accommodate more customers, she made the decision to completely eliminate soy, gluten, dairy and eggs. Are you wondering how she can run a bakery without any of these common items?! I was too.

If you're ever in the Fremont neighborhood, swing on by the Flying Apron Bakery!

Recently, Katzinger decided to share her recipes and released a cookbook. I discovered this last weekend as I was wandering through Costco. The flashy cover caught my eye and I began thumbing through the pages. Cardamom spice cake, pumpkin cookies, currant zest scones....sold! I had to have it! As I mosey in the door to show the hubby the new purchase, he groans, "Another cookbook?!? That's like the third one this month?!?" Ahhh yes, I have a cookbook addiction. I love the recipes, the stories and the tempting photos.  I have two cupboards devoted to cookbooks of all sorts. Hmmm, maybe my new year's resolution should have been to abstain from buying cookbooks. Eh, there's always next year!

Today was my first day off since I purchased the cookbook so I decided to try the cardamom spice cake recipe. I made 36 cupcakes and frosted them with chai "buttercream" frosting. Oh. My. Goodness. These cupcakes are a true indulgence. The flavor is reminiscent of an old-fashioned spice cake but the rich, creamy frosting, adds a whole new dimension. I think next time I might even add a little orange zest to the cupcake batter for an extra kick.

Cardamom Spice Cake:

• 4 cups brown rice flour (I bought in bulk section of Fred Meyer)
• 2 cups garbanzo bean flour, sifted (Bob's Red Mill in health food/gluten free section)
• 1 Tbsp plus 1 tsp baking soda
• 1 tsp sea salt
• 1/2 tsp ground cinnamon
• 2 tsp ground cardamom
• 1 1/3 cups extra-virgin olive oil or canola oil
• 3 cups water
• 1 tsp apple cider vinegar
• 1 Tbsp plus 1 tsp vanilla extract
• 3 cups agave syrup, pure maple syrup or concentrated pear juice

1. Preheat the oven to 350 F.
2. Place cupcake liners  in pan or line bottom of 9-inch cake pan with parchment paper. Set aside.
3. Combine the brown rice flour, garbanzo bean flour, baking soda, salt, cinnamon and cardamom in a large bowl. In a separate large bowl, combine the olive oil, water, apple cider vinegar, vanilla and agave syrup. Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined.
4. Pour the better into the prepared muffin tins and bake until a toothpick inserted in the center comes out clean, about 15-23 minutes (for the cake, about 30 minutes).
5. After the cupcakes are completely cooled, frost with your favorite frosting or try Chai "Buttercream" Frosting.
 

  

Topped with Chai "Buttercream" Frosting.

          

Chai "Buttercream" Frosting

Want to jazz up your favorite cupcakes? Try this exotic recipe from Jennifer Katzinger's   'Flying Apron, Gluten-Free and Vegan Baking Book'. The rich, spicy tones of chai and cardamom are balanced by the sweetness of vanilla and powdered sugar. The final product is a smooth, unforgettable frosting that will leave you licking the paddles and possibly even the bowl. Spice up a plain ol' vanilla or chocolate cupcake or try it atop these cardamon spice cupcakes for an elegant treat.

• 2 cups of palm oil
• 6 2/3 c powdered organic whole can sugar, sifted
• 1/4 tsp salt
• 1 Tbsp ground cardamom
• 1 Tbsp plus 1 tsp ground cloves
• 3/4 c hot, strongly steeped chai tea
• 1 Tbsp plus 1 tsp vanilla extract

1. In the bowl of a standing mixed fitted with the paddle attachment, beat the palm oil and powdered organic whole can sugar until soft. With the mixer on medium speed, add the salt, cardamom, cloves, chai tea and vanilla. Continue to beat, scraping the sides of the bowl occasionally, until smooth and fluffy. To achieve the desired consistency, turn the mixer to high speed for 2 to 3 minutes.
2. Use right away, or store in an airtight container in the refrigerator for up to 1 week. When you are ready to use the frosting, warm it slightly in a double boiler, or with a metal mixing bowl placed over a pot of simmering water, and whip it again until it is fluffy. 

PB Chocolate Chip Oatmeal Cookies

I adapted this recipe from one in  Brown Eyed Baker's Blog. Chocolate, peanut butter and oats all wrapped up in a cookie...I'm in heaven. These will definitely be going to work with me and the hubby as they are too dangerous to keep around the house.

I made 32 smaller cookies (around 100 cal/cookie) or you  can make 16 larger cookies.

• 1 c whole wheat pastry flour (or you can use all purpose)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 c unsalted butter, at room temperature (I use Earth Balance vegan vegetable blend)
• 1/2 c creamy peanut butter (try the freshly ground---Mmmm)
• 1/2 c granulated sugar
• 1/3 c light brown sugar
• 1/2 tsp vanilla extract
• 1 egg
• 1/2 c rolled oats
• 1 c dark chocolate chips (I split the dough and used 1/2 c dark chocolate chips in one half and 1/4 c chopped peanuts in the other)

Preheat the oven to 350 degrees F. Line two baking sheets with partchment paper and set aside.

Whisk together the flour, baking soda and salt in a small bowl; set aside.

On medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour until just combined. Stir in the oats and then the chocolate chips.

How can you not like chocolate?!?

But just in case you don't, there is always this version

Roll into small balls or use a cookie scoop to drop dough onto baking sheets about 2 inches apart. Bake for 10 minutes, or until the cookies are lightly golden. Cool completely on baking sheet and then store in an airtight container at room temperature.

I really need some new baking sheets or maybe some of those silpats

These are perfect all the way through

You better go preheat your oven :)