Thursday Life readers have asked for more of award-winning Jessica Hylton’s vegetarian and vegan recipes. We share more…

Flourless Peppermint Chocolate Brownies

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Serves: 9, 12 or 16 brownies

Ingredients

o 1 cup oat flour (ground rolled oats in a food processor or blender until fine measured after pulsed)

o 1/2 teaspoon fine sea salt

o 1/4 tsp baking soda

o 2 eggs

o 3/4 cup brown sugar (I use unprocessed natural brown sugar)

o 3/4 cup coconut oil

o 2 tablespoons water

o 1 teaspoon vanilla extract

o 1 cup chocolate chips, melted

o 1 cup chocolate chips

o 1/2 teaspoon peppermint extract

White Chocolate Candy Cane Topping

o 1/4 cup white chocolate

o 1/2 teaspoon coconut oil

o a small drop of peppermint extract

o 2 crushed candy canes

Method:

1 Preheat oven to 325oF degrees.

2 Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted.

3 In a medium bowl, sift the oat flour, salt and baking soda until combined. Set aside.

4 In a separate bowl, add the eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.

5 Stir in 1 cup chocolate chips and peppermint extract.

6 Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.

7 When finished, remove from oven and allow to cool completely in pan on a wire rack.

8 After brownies have cooled, drizzle white chocolate mixture over brownies then sprinkle candy canes on top.

White Chocolate Candy Cane Topping

1 Melt 1/4 cup white chocolate in the microwave for 30 seconds. Stir in coconut oil and peppermint extract and mix until smooth. Place in a Ziplock bag and cut off a corner.

Notes

A word on oat flour:

When making oat flour, I highly recommend using rolled oats/old fashioned oats unless quick oats is specifically called for. Rolled oats create a thicker texture and more of a bind than quick oats do. Also, you want to ensure your oats are pulsed to a flour consistency so use a high quality blender or food processor. My Ninja pulsed them well but the Nutri Bullet did an excellent job after only a few seconds. Measure the oats AFTER they’ve been pulsed!

One Skillet Three Cheese Baked Macaroni and Cheese

Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Serves: 8-10

Ingredients:

o 2 cups elbow macaroni

o 3 cloves garlic, minced

o 3 cups milk

o 3 tablespoons butter

o 3 tablespoons flour

o 1 tablespoon powdered mustard

o 1/2 large onion, finely diced 1 teaspoon fine sea salt

o 1/4 teaspoon freshly ground black pepper

o 3 1/2 cups of three types of shredded cheese (I used Mozzarella, sharp cheddar and vegetarian Parmesan cheese)

o parsley, for garnish

Topping

o 3 tablespoons butter, melted

o 1 cup bread crumbs

Method:

1 In a skillet over medium high heat, heat one tablespoon of coconut oil. When hot, add the garlic and sauté for about 1 minute until fragrant. Add the pasta, non-dairy milk, butter, powdered mustard, onion and the salt and pepper stir and bring to a boil.

2 Reduce to a simmer and cook together for about 15 minutes until pasta is al dente (still a bit firm) and the sauce has thickened.

3 Preheat oven to 350oF degrees. Fold in the cheese except 1/4 and mix together. Sprinkle the rest of the cheese over the top.

4 Mix the breadcrumbs and butter together in a small bowl then sprinkle over the entire macaroni and cheese.

5 Bake in the oven for 15 minutes so that pasta becomes set then put under the broil on low for a few minutes until the topping is golden brown.

Red Velvet Cake Cheesecake

Prep time

12 hours

Cook time

1 hour 10 mins

Total time

13 hours 10 mins

Serves: 25

Ingredients

Crust

o 8 oz. Graham Crackers, 1 pack inside of the box

o 2 tablespoons sugar

o 3 tablespoons unsalted butter, melted

Cheesecake Filling

o 1 1/4 cups (83/4 oz) sugar

o 11/2 pounds (3 8-oz. packages) cream cheese, cut into chunks, at room temperature

o 4 large eggs, at room temperature

o 1 teaspoon lemon juice

o 2 teaspoons vanilla extract

o 1/4 teaspoon salt

o 1/2 cup heavy cream

Red Velvet Cake

o 2 1/2 cups pastry flour

o 1 1/2 cups sugar

o 1 teaspoon baking powder

o 1 teaspoon salt

o 2 Tablespoons cocoa powder, unsweetened

o 1 bottle red food colouring, 2 oz.

o 1/2 cup coconut oil

o 2 eggs, at room temperature

o 2 teaspoons vanilla extract

o 1 cup buttermilk

o 1 teaspoon white vinegar

o 1 teaspoon baking soda

Cream Cheese Frosting

o 16 oz. cream cheese, softened

o 1 teaspoon vanilla extract

o 1/2 cup unsalted butter, softened

o 3 cups powdered sugar, sifted

o 1/4 teaspoon salt

Method:

For the crust:

1 Adjust an oven rack to the lower-middle position and preheat the oven to 350 degrees Fahrenheit.

2 In a food processor, process the Graham Crackers and the sugar until you have fine crumbs, about 1 cup.

3 Add the butter while pulsing, bit by bit, for about 10 1-second pulses.

4 Transfer the crumb mixture to a sprayed/ buttered and floured 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown for 10 minutes. Cool on a wire rack to room temperature.

For the Cheesecake filling:

1 Change the temperature to 325 degrees Fahrenheit.

2 In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 10 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth – about 3 minutes. Scrape down the sides of the bowl as needed.

3 Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition.

4 Add the lemon juice, vanilla and salt and mix to combine.

5 Add the heavy cream and mix until incorporated, about another 5 seconds.

6 Give the bowl a final scrape and pour the mixture into the prepared springform pan. Add a roasting pan in the oven, in the shelf above. Fill the roasting pan with enough water to fill it halfway. Bake until the centre jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours. Place the cheesecake in the fridge to set for at least 6 hours.

Red Velvet Cake

1 Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans.

2 Mix the flour, baking powder, and salt into a medium bowl; set aside.

3 In a small bowl, mix food colouring and cocoa powder to form a paste without lumps; set aside.

4 In a large bowl, using a hand mixer or stand mixer, beat oil and sugar together until light and fluffy, about three minutes.

5 Add eggs one at a time.

6 Add the vanilla and cocoa mixture. Remember to scrape down the sides of the bowl,

7 Add the flour and buttermilk interchangeably, ensuring to end with the flour. I do mine in thirds.

8 In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the centre comes out clean.

9 Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.

Cream Cheese Frosting

1 With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

To assemble:

1 Freeze the cheesecake for at least 3 hours so that it’s firm enough to place on top of the first layer of red velvet cake.

2 Place first layer of red velvet (leveled) down, and then place the cheesecake on top of it. Mine was a little bit wider, so I carefully and patiently cut around it to even it out.

3 Place the next layer on top (Note – if you want to frost the insides as well, go ahead. But I thought it would’ve been way too rich so I opted out).

4 refrigerate the cake for about 30 minutes to 1 hour.

5 Apply a base coat of frosting around the cake (red velvet cake can be very hard to frost because you may keep ending up with little red flecks of cake). Refrigerate for about 30 minutes to set the base coat.

6 Finish frosting, and refrigerate a bit more to let the frosting set.

7 Enjoy and send me pictures 🙂

Gingersnap Cookies

Prep time

10 mins

Cook time

14 mins

Total time

24 mins

Makes 4 dozen smaller cookies, about 1 dozen and a half huge cookies

Serves: 4 dozen small cookies, 11/2 dozen large cookies

Ingredients

o 1 cup sugar

o 3/4 cup salted butter (1 1/2 sticks), room temperature

o 1 large egg

o 1/4 cup molasses*

o 2 cups flour

o 1 1/2 teaspoon baking soda

o 1 teaspoon cinnamon

o 1 teaspoon ginger

o 1/2 teaspoon table salt

o 1/2 teaspoon allspice

o sugar for rolling

o *don’t have molasses? Mix 1/2cup of dark corn syrup with 1/2 cup of brown sugar as a suitable substitute.

Method:

1 Cream the sugar and butter in a large bowl with a fork. Mix in the egg and molasses.

2 In a separate bowl, mix together the flour, baking soda, cinnamon, salt, allspice and ginger. Mix into the egg/molasses mixture in 4 parts.

3 Roll dough into 1-inch size balls or use a 11/4-inch ice cream scoop. Roll in sugar to coat thoroughly. Place on a cookie sheet with baking mat or parchment paper (you will need more than one if making the entire recipe).

4 Bake 12-14 minutes at 350 degrees. Allow to cool partially before moving to a cooling rack to cool completely.

Boozy Cinnamon Spiced Eggnog

Prep time

3 mins

Cook time

5 mins

Total time

8 mins

Serves: 2

Ingredients

o 2 large eggs, yolks and whites separated, room temperature

o 1/3 cup sugar

o 1 cup whole milk or cream

o 1 teaspoon vanilla

o 1/3 cup rum or brandy or bourbon

o 1/2 teaspoon nutmeg

o 1/2 teaspoon cinnamon

o 1/2 teaspoon all spice

Garnish

o Nutmeg

o Cinnamon

Method:

1 Add the separated egg yolks and egg whites to a blender and blend until a light creamy colour, about 15 seconds.

2 In a small saucepan, heat the sugar with the milk over medium heat for about 3 minutes until steam begins to rise and the surface begins to bubble slightly, and the sugar has dissolved, constantly stirring.

3 Add the sugar and milk mixture into the blender and blend. Ensure the mixture isn’t too hot else the eggs may set.

4 Add the vanilla and the spices and continue blending the eggnog for about 15 seconds.

5 Return this mixture to the pan and heat for about 1 minute on medium heat, heating through the eggs. Return the mixture to the blender and add the alcohol. Blend one last time for 30 seconds. The eggnog will get frothy.

6 Serve hot in small glasses with some nutmeg or cinnamon freshly grated on top.

Peppermint Chocolate Cupcakes

Prep time

20 mins

Cook time

22 mins

Total time

42 mins

Serves: 30

Ingredients

Cupcakes

o 1-3/4 cups all-purpose flour

o 2 cups sugar

o 3/4 cup unsweetened cocoa powder

o 1-1/2 teaspoons baking powder

o 1-1/2 teaspoons baking soda

o 1 teaspoon salt

o 2 eggs, room temperature

o 1 cup buttermilk (1 cup milk + 1 tablespoon vinegar)

o 1/2 cup coconut oil

o 2 teaspoons vanilla extract

o 1 cup coffee water (1 tablespoon of coffee in 1 cup water)

1/2 teaspoon peppermint extract

Frosting

o 3 cups powdered sugar, sifted

o 8 oz. unsalted butter, room temperature, diced into 1″ cubes

o 1 tsp. vanilla

o pinch of salt

o 3-6 tablespoons milk

Garnish

o Chopped peppermints (in a food processor)

Method:

Cupcakes

1 Preheat oven to 350oF. Line 30 cupcake tins with liners.

2 Add all of the dry ingredients together and mix until incorporated.

3 Add the eggs, milk, oil and vanilla and stir.

4 Add the coffee water bit by bit so as to avoid splashing as it will make the batter very watery.

5 Add the peppermint extract.

6 Using a level scoop, pour batter into the liners.

7 Bake for 22 minutes.

8 Allow to cool for 3 minutes then remove to a wire rack to cool completely.

Frosting

1 Mix the unsalted butter, salt and the vanilla in a standing mixer or by hand until smooth.

2 Add the powdered sugar one cup at a time.

3 Add the milk, 3 tablespoons first and the additional if necessary to thin out the frosting. Mix for 7 minutes minimum to blend until frosting is fluffy and white.

4 Decorate the cupcakes by piping frosting on top, and adding chopped peppermints. Note that the peppermints will start to melt back together almost immediately after chopping so chop right before adding to cupcakes.

All photos and recipes were taken and created by Jessica Hylton, attorney-at-law, food photographer and award-winning food blogger at Jessica in the Kitchen.Visit jessicainthekitchen.com

See next week’s Thursday Life for more.