Recipe: Butterscotch Bacon Cupcakes

Image courtesy of The Post Punk KitchenThis is a big day for us here at Phoney Baloney's. Isa Chandra Moskowitz, quite possibly the world's most read vegan cookbook author, just posted a stellar recipe for Butterscotch Bacon Cupcakes using our Coconut Bacon. Please visit the PPK site to check it out!

VegNews Names Our Coconut Bacon "This Week's Must-Have"

We would like to take a minute to thank VegNews for naming our Coconut Bacon "This Week's Must-Have" last week. As a vegan of 11 years, VegNews has been a great resource, and an orginization I've always personally respected. To have them cosign our product is, to say the least, a huge honor. Click here to read their write-up!

Recipe: Vegan Elvis Cupcakes

Here's the baker's version of our Vegan Elvis sandwich. Recipe by Andrea Dermos.

Banana Cupcake Ingredients: (makes one dozen)

1 1/2 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Earth Balance, at room temperature
4 bananas
1 tbsp corn starch
1/2 teaspoon pure vanilla extract

1. Pre-heat your oven to 375° and line a cupcake tin with cutesie liners. ;P
2. Cream together the Earth Balance, sugar, and bananas until smooth.
3. Add corn starch, baking powder, baking soda and salt and combine completely.
4. Add vanilla extract and combine completely.
5. Add flour ½ cup at a time and combine each time, there shouldn’t be any lumps or bumps in the batter. This won’t be a very runny batter, it’ll be slightly thick but wet.
6. Pour into cupcake liners, filling about 2/3 of the way up.
7. Bake for 10 minutes at 375°, then lower your oven to 350. This will help you get domed top cupcakes!
8. Bake for another 12 minutes at 350° & allow to cool completely before frosting.

Peanut Butter Frosting Ingredients: (makes about 3 cups)

½ cup Earth Balance, at room temperature & cubed
1 cup peanut butter
4 cups powdered sugar
1-2 tbsp vanilla non-dairy milk (use only as needed)

1. Beat Earth Balance and peanut butter together until fluffy.
2. Slowly beat in the powdered sugar, about half a cup at a time.
3. If your frosting seems to be getting too thick, add a tablespoon of non-dairy milk in at a time.
4. Frost cupcakes with whatever means you like, then roll in Coconut Bacon.

The Phoney Baloney's Coconut Bacon is available for purchase online at www.rationsfoods.com.

Recipe: Vegan Baked Maple Bacon Donuts

Recipe by Andrea Dermos

Let's face it, maple and bacon is one righteous combination. This sweet treat utilizes that combo to its greatest potential, but does so without having to deep fry the donuts. Make this recipe to get all the glory of maple, bacon and donuts, without any of the guilt of fried food and dead animals.

Ingredients:

2 cups all-purpose flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup non-dairy milk
1 tbsp apple cider vinegar
1 tbsp egg replacer
2 tablespoons melted Earth Balance
1 tablespoon vanilla extract
5 tablespoons maple syrup

1. Preheat oven to 400°.
2. Spray a donut pan with non-stick spray.
3. Add apple cider vinegar to your soy milk and set aside- it may curdle but it’s supposed to!
4. Combine all-purpose flour, sugar, baking powder, salt, egg replacer in a bowl and create a well in the middle.
5. Add melted Earth Balance, vanilla extract, maple syrup, and apple cider vinegar-milk mixture into the well.
6. Stir everything together but don’t over mix- over mixing can result in a firmer/more dense donut.
7. Spoon batter into donut pans, filling about 2/3 of the well.
8. Bake for 8-9 minutes and allow them to cool completely before taking them out of the pan. Glaze when completely cool.

Glaze Ingredients:

1 ½ cups powdered sugar
3 tablespoons maple syrup

1. Whisk together powdered sugar and maple syrup. If you want a thinner glaze, add more maple syrup, if you want a thicker glaze, use less.
2. Dip donut into the glaze and sprinkle with coconut bacon immediately.
3. Put on wax paper or on a rack to allow the glaze to thicken up/harden.

The Phoney Baloney's Coconut Bacon is available for purchase online at www.rationsfoods.com.

Vegan Elvis Has Entered the Building

Photo courtesy of Amber at FettleVeganMost people know that Elvis really liked peanut butter and banana sandwiches, and who can blame him? It is a far less known fact that he often added bacon to this sandwich, which throws people off a bit. When I first started making coconut bacon many years ago and read about Elvis' culinary oddities, I made a vegan version. Much to my surprise, this was one of the craziest, and tastiest sandwiches I have ever made. I knew that when I opened a sandwich shop, this had to be on the menu. In fact if it weren't on the opening menu of the old shop in Irvine, our Coconut Bacon might have never been put into production. Thanks Elvis!

The proper way to make a Vegan Elvis is simple. Take 2 slices of high quality bread, toast them to perfection, and then slather both sides with natural peanut butter. Add 1/4 cup of PB's Coconut Bacon to each peanut-buttered side. Peel a ripe banana, slice it in half and then slice each half down the middle longwise and lay slices parallel on one side of bacon'd toast. Top with the other slice of bacon'd toast, slice diagonally and enjoy.

If you want to really step it up a notch, use a slightly underripe banana and grill it first, just until the outside starts to carmelize a little. That makes the Ultimate Vegan Elvis!

The Phoney Baloney's Coconut Bacon is available for purchase online at www.rationsfoods.com.