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Earth Balance Buttery Sticks

Cakes, Dessert, Lactose Free, Recipes

Red Velvet Cupcakes

February 8, 2025

Last Christmas I was searching the web for a dessert recipe that was both festive and fairly easy to make with my young granddaughters. These gorgeous red velvet cupcakes turned out to be the quintessential recipe.

Red velvet cupcakes make an eye catching dessert any time of the year (hint, hint, Valentine’s Day 💕). They are stunning with their deep red color, moist, tender interiors and delightful cream cheese frosting. Thanks to Sam over at Sugar Spun Run for this fabulous recipe.

I often see gel food coloring listed in recipes and decided I should have some in my pantry. A little goes a long way to bring gorgeous color to whatever you are baking. If gel food coloring is not available, the liquid variety works just as well in this recipe.

Take note that the batter mixture starts off on the dry and crumbly side. But this won’t last long so don’t fret when you start mixing the ingredients.

Once the liquid ingredients are added, things begin to take a turn for the best!

Filling the cupcake liners 2/3 of the way ensures the batter will not spill over while baking.

Slightly domed, these perfectly baked cakes are ready for a thick layer of cream cheese frosting.

Not to worry if you don’t own a piping bag with tips. I used a sandwich bag with the corner snipped off to quickly top the cupcakes with frosting. An offset icing spatula is helpful to smooth out the frosting if you have one handy.

I read that freezing frosted cupcakes may not be ideal. But I have had great luck doing so. After frosting the cupcakes, let the frosting set (in the refrigerator) for 15 minutes or so until firm, then transfer the cupcakes to a plastic container and freeze away.

Red Velvet Cupcakes
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Red Velvet Cupcakes

Recipe by Kiyo
Servings

12

servings

These red velvet cupcakes are simply gorgeous. Whip up a batch and pass out to friends and family for a special treat.

Ingredients

  • 3/4 cups (177ml) whole milk

  • 2 teaspoons white vinegar

  • 3/4 teaspoon red gel food coloring such as Chef Master Super Red or 1 tablespoon red liquid food coloring

  • 1 1/4 cups (155g) all-purpose flour

  • 3/4 cup (150g) granulated sugar

  • 1/4 cup (50g) light brown sugar, firmly packed

  • 1 1/2 tablespoons (9g) unsweetened cocoa powder

  • 3/4 teaspoon baking soda

  • 1/4 teaspoon salt (1/2 teaspoon if using unsalted butter)

  • 4 tablespoons (56g) Earth Balance Buttery Sticks or unsalted butter (see above for salt measurements), melted

  • 1/4 cup (60ml) neutral cooking oil such as canola

  • 1 large egg, room temperature

  • 1 1/2 teaspoons vanilla extract

  • Cream Cheese Frosting

  • 5 ounces (142g) Earth Balance lactose free cream cheese or regular cream cheese, room temperature

  • 3 tablespoons (42g) Earth Balance Buttery Sticks, or unsalted butter, room temperature

  • 1/2 teaspoon vanilla extract

  • 2 1/2 cups + (284g +) powdered sugar

Directions

  • Cupcakes
  • Preheat oven to 350 degrees and line a 12 count cupcake tin with paper liners. Set aside.
  • Combine milk, vinegar and food coloring in a 2 cup measuring cup. Stir together and set aside.
  • In a large bowl, whisk together the flour, sugars, cocoa powder, baking soda, and salt. Add melted butter and oil. Using a firm spatula stir until ingredients are well combined (the mixture will be thick and crumbly). Add egg and vanilla extract and stir until combined. Gradually add the milk mixture and stir until all ingredients are combined and the batter is smooth.
  • Fill each liner 2/3 of the way with batter (do not overfill or cupcakes may spill over while cooking and collapse, discard any leftover batter or bake separately). Transfer pan to the oven and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If your oven runs hot, check at 18 minutes. Allow cupcakes to cool in the pan for 10 minutes. Transfer to a cooling rack to cool completely before frosting.
  • Frosting
  • In a large bowl, beat cream cheese and butter with a handheld mixer just until combined. Add vanilla and mix for a few seconds. Add powdered sugar in 3 stages, mixing with the handheld mixer.
  • Transfer frosting to a piping bag or a sandwich bag (push frosting to the bottom of the bag, seal out air, snip off small corner of bag). Squeeze frosting onto cupcakes in a swirling motion starting from the outside. Smooth frosting with on offset spatula if desired. You may not need all of the frosting.
Breakfast, Lactose Free, Recipes

Cottage Cheese Pancakes

February 1, 2025

These scrumptious cottage cheese pancakes come together in no time at all. They are fluffy, soft and have a subtle sweetness that when served with strawberries and maple syrup are sublime.

I usually think of pancakes as a weekend treat. These pancakes require minimal effort and I would not hesitate to make them any day of the week.

With a short ingredient list, this recipe can be on the table in a flash. All the batter ingredients go into one bowl so clean up is a breeze.

Strawberries macerated with maple syrup are served with the pancakes. No strawberries? Blueberries, blackberries or a few pats of butter and maple syrup will do just fine.

I use a large non stick skillet (12 3/4-inch) which accommodates all of the batter at once. If you don’t have a large enough pan, cook the pancakes in two batches.

Fluffy, soft pancakes with cottage cheese are hard to resist. Whip up a batch and see for yourself.

Cottage Cheese Pancakes
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Cottage Cheese Pancakes

Recipe by Kiyo

4

Pancakes

Adapted from Eric Kim’s Food52 recipe

Ingredients

  • 1 cup strawberries, halved

  • 2 tablespoons maple syrup, plus more for serving

  • 2/3 cup cottage cheese (I used Lactaid brand for lactose free pancakes)

  • 2 large eggs

  • 4 teaspoons granulated sugar

  • 1/8 teaspoon kosher salt

  • 1/4 cup + 2 tablespoons all-purpose flour (or sub with 2 tablespoons white whole wheat or whole wheat flour)

  • 1 teaspoon baking powder

  • Butter for frying pancakes (I used Earth Balance for lactose free pancakes)

Directions

  • In a small bowl, stir together the strawberries and maple syrup. Set aside to macerate for about 30 minutes, tossing the berries occasionally.
  • Whisk together the cottage cheese, eggs, sugar, and salt until smooth and fluffy. Stir in flour and baking powder just before frying the pancakes (once you start heating the pan).
  • Heat a large nonstick skillet over medium heat. Melt 3 teaspoons of butter and pour batter into pan dividing evenly to make 4 pancakes. If your pan is not large enough, fry 2 pancakes at a time. Cook for 2-3 minutes on the first side, then flip and continues cooking another 1-2 minutes, or until pancakes are set. Serve with butter and strawberry maple syrup.

Notes

  • You can serve the pancakes with blueberries or other fruit, or skip the fruit and serve with butter and maple syrup.
Dinner, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Saffron Rice

September 20, 2024

A little pinch of saffron is all it takes to make this gorgeous golden rice. It’s a terrific accompaniment to fish and chicken. Its striking color and fragrant flavor make this one of the most beautiful rice side dishes you can serve to dinner guests.

Describing the flavor of saffron can be tricky. The fiery crimson threads that come from the Crocus Sativus flower are most often described as having a slightly earthy and grassy flavor as well as being subtly sweet and floral. One thing I am certain about is that it lends itself beautifully to any dish it’s used in. It adds a depth of flavor that is unique.

If you don’t have saffron in your pantry, you can order it online or head to Costco and purchase their Spanish saffron. The tiny jar will last a very long time since you only need a pinch here and there.

Basmati rice is rinsed, soaked for 20 minutes and drained well prior to cooking it.

Finely diced onion is sautéed in butter for a few minutes before the rice is added.

Chicken broth, salt and crumbled saffron threads are stirred into the rice before putting the lid on. Cooking time is just 20 minutes. Let the rice sit undisturbed with the lid on for another 15 minutes or so before fluffing the rice with a fork.

Saffron rice is well suited to accompany many different cuisines. One of my favorite ways to serve saffron rice is with fish, lemon and capers or macadamia nut crusted fish with cilantro pesto sauce. A roasted chicken served with saffron rice would be divine. For a vegetarian version serve the rice with curry, grilled vegetable platter, baked tofu or a hearty salad with chickpeas.

Saffron Rice
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Saffron Rice

Recipe by Kiyo
Servings

6

servings

Ingredients

  • 2 cups basmati rice

  • 2 tablespoons Earth Balance Buttery Sticks (lactose free, vegan) or your favorite butter

  • 1/4 cup + 2 tablespoons finely diced white onion

  • 3 cups chicken broth (for vegetarian version use vegetable broth or water)

  • 1 teaspoon fine sea salt

  • few big pinches saffron threads, crumbled finely between your fingers

Directions

  • Place rice in a sieve and wash several times to remove excess starch. Drain well making sure there is no residual water from rinsing (I tap my sieve on the bottom to help drain the water then place the sieve on a clean kitchen towel to help absorb any remaining water).
  • Meanwhile, in a medium pot with a lid, preferably one that has a wide bottom such as a Dutch oven, melt butter over medium heat. Add onions and sauté for a few minutes just until the onions are slightly soft. Add drained rice and stir to coat the rice with the onions and butter. Add chicken broth (vegetarian version substitute with vegetable broth or water), salt, and a few pinches of saffron (rub the saffron threads between your fingers to crumble into very small pieces). Turn heat up to high and bring to a boil. Immediately lower heat to low setting, cover pot and set timer for 20 minutes.
  • Once the 20 minutes cooking time has passed, turn off heat and let rice rest undisturbed (do not uncover pot) for 15 minutes. There will be quite a bit of condensation on the inside of the lid. Quickly flip the lid over when removing it from the pot to avoid liquid dripping into the rice. Fluff rice with a fork and serve.

Notes

  • Rice freezes well for a few months.
Dinner, Eggs, Lactose Free, Ramen, Recipes, Soups

Perfect Instant Ramen

September 27, 2023

I found this crazy delicious recipe on the NYT Cooking site. Melty cheese and a poached egg on packaged ramen was love at first bite. Kudos to Roy Choi, a Korean-American chef for creating this simple and satisfying bowl of noodles.

Use your favorite packaged ramen for this easy dish. I was lucky to find lactose free American cheese for my version of the recipe but of course, feel free to use regular American cheese which is easier to find. The original recipe tells you to cook your eggs for 1 minute in the ramen broth once the noodles are transferred to a bowl. A few commenters mentioned the egg wasn’t cooked enough in that short time so I went ahead and poached my eggs prior to adding them to the ramen bowl and they were perfect.

The noodles cook in no time and before you know it you’ll have a bowl of delicious ramen. It’s a fairly rich dish but everyone deserves a splurge now and then.

I always add a drizzle of our homemade sriracha to this dish. It adds that perfect little spicy kick that brings it all together. Break up the egg and swirl the cheese in the broth before diving in.

Perfect Instant Ramen
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Perfect Instant Ramen

Recipe by Kiyo
Servings

2

servings

Adapted from Roy Choi’s recipe at NYT Cooking

Ingredients

  • 2 packages instant ramen with flavor packets (I used Sapporo Ichiban)

  • 2 large eggs, poached

  • 2 teaspoons butter (I used lactose free Earth Balance, optional)

  • 2 slices American cheese, room temperature (I used Green Valley lactose free)

  • 1/2 teaspoon roasted sesame seeds

  • 1 scallion, green part only, thinly sliced on the bias

  • sriracha sauce for serving (optional)

Directions

  • Bring 5 cups water to a boil in a medium saucepan. Add the noodles and cook for 2 minutes. Stir in the flavor packet.
  • Divide noodles and some of the broth between two bowls (you won’t need all of the broth). Immediately add the cheese slices to the noodles submerging slightly in the hot broth. Top noodles with poached eggs, pats of butter (optional), and sesame seeds. Garnish with scallions. Serve with sriracha sauce (optional).

Notes

  • To poach eggs, heat 3″ water with 1 tablespoon white vinegar in a small saucepan over high heat. Watch closely.  When the water barely reaches a boil and you see small bubbles in the bottom of the pan, gently slide eggs into the water one by one and immediately turn the heat down to medium (crack eggs into small separate bowls).  Set the timer for 4 minutes.  The water should not be boiling and the eggs should simmer gently. Lower heat as needed.  Remove eggs with a slotted spoon and drain on paper towels.
Appetizers, Dinner, Lactose Free, Recipes, Side Dishes, Summertime Meal, Vegan, Vegetarian, Veggies

Smoky Sweet Corn Riblets

September 9, 2023

If there is a better way to do corn on the cob than as corn “ribs” I have yet to find it. They are so good I’ve made them twice a week for three weeks in a row. I know I’m late to the game, corn ribs became a thing back in 2021. A recipe for corn ribs went viral on TikTok and ever since, people have been making corn ribs their thing too. There are tons of variations for seasoning corn ribs. Spicy, sweet, cheesy, buttery, herby and so on. This recipe comes from Bon Appetit and it’s just about perfect. Buttery, sweet and smoky.

The first time I tried to cut the corn into ribs I almost gave up. The corn cob is tough and hard to cut through. There were corn kernels on the floor, counter and backsplash, oops. I asked my husband to give me a hand. We tried a few different knives and found two that worked great along with a mezzaluna. I know that not everyone has a mezzaluna but it sure came in handy for cutting corn ribs.

The first step after removing the husk and silk from the corn is to cut off the ends of the corn so they are flat. This is important! The next step is to cut the corn in half diagonally. This will make it much easier to cut the corn into riblets and being shorter to cut through means less risk of accidents. It is much more difficult to cut down the entire length of the corn cob when it is long. You will now be able to stand the corn on end and cut into riblets.

Here we are cutting the corn in half with a mezzaluna. It worked well because you are able to control your cutting with both hands. It’s very stable.

This time we cut the corn in half with a very sharp chef’s knife. It also worked well and will likely be what most people have available.

The third option is to use a very sharp Nakiri knife which is a traditional Japanese vegetable knife.

When slicing the corn with a chef’s or Nakiri knife, wearing a thick oven glove will help to stabilize the knife while you use pressure to cut through the corn cob.

The mezzaluna was the winner for cutting the corn into quarters but both the chef’s knife and Nikiri knife also worked.

This is what your corn should look like once you cut it into riblets.

The corn is seasoned with a little oil, salt and pepper. It roasts at 450 degrees for 10 minutes before being turned.

The corn already looks delicious after being in the oven for a short time.

After roasting for 10 minutes, the corn wedges are turned cob side up and roasted for another 10 minutes.

The corn riblets have been in the oven for 20 minutes and have taken on a nice color and smell divine. At this point they are cooked and ready to eat. But broiling the riblets for a minute or two will encourage lots of smoky flavor and a bit of charring around the edges which is always a good thing.

Corn riblets are best served soon after they emerge from the oven while still warm. Slather with smoky sweet butter and start nibbling on those delectable corn riblets. There’s no better way that I can think of, to prepare fresh corn.

Smoky Sweet Corn Riblets
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Smoky Sweet Corn Riblets

Recipe by Kiyo
Servings

4

servings

Recipe adapted from Bon Appetit magazine.

Ingredients

  • For the corn

  • 4 ears of corn, husked and silk removed

  • 3 tablespoons vegetable oil

  • 3/4 teaspoon Diamond Crystal of 1/2 teaspoon Morton kosher salt

  • Freshly ground pepper

  • Smoky Sweet Butter

  • 1 stick (1/2 cup) Earth Balance Buttery Sticks (for lactose free version) or unsalted butter, room temperature

  • 1 tablespoon light brown sugar

  • 1 teaspoon apple cider vinegar

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon garlic powder

  • few dashes of cayenne (more for spicier flavor)

  • 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter

Directions

  • Preheat oven to 450 degrees. Line a baking pan with foil.
  • Using a chef’s knife or Nakiri knife and securing your cutting board by placing a damp kitchen towel underneath, cut the top of the cob and bottom stem so the ends of the corn are flat. Cut each ear of corn in half crosswise. Working one at a time, stand each piece up on a cut end and slice lengthwise in half. Lay each half cob side down on cutting board and using a chef’s knife, Nakiri knife, or mezzaluna cut each in half again. You should have 8 wedges per ear. Continue with the remaining 3 ears of corn. Drizzle wedges with 3 tablespoons of vegetable oil, season with kosher salt and pepper, toss to coat. Spread out wedges evenly arranging kernel side up.
  • While oven is preheating, mix together the Buttery Sticks or unsalted butter, brown sugar, apple cider vinegar, smoked paprika, and garlic powder. If using unsalted butter mix in 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt.
  • Roast corn for 10 minutes then turn corn over cob side up. Continue to roast for 10 more minutes. Remove pan from oven and turn corn kernel sides up. Broil corn on upper rack for about 1 minute, or until the corn takes on more color. Watch closely so the corn doesn’t burn.
  • Transfer corn riblets to a platter and serve with seasoned butter.
Cakes, Dessert, Lactose Free, Recipes

Coconut and Cardamom Cake

August 14, 2023

The irresistible flavor of toasted coconut is not only delicious but makes a beautiful topping on this cardamom scented cake. A simple yellow cake that pairs well with the rich, buttery frosting (yes you should lick the bowl) checks all the dessert boxes. I can’t imagine a better cake.

It takes just 5-7 minutes to toast shredded coconut. This step is important as it intensifies the coconut flavor and adds a little crunch and color to the cake. Make a little extra to snack on while you are frosting the cake.

The frosting consists of powdered sugar, butter, a bit of half and half or cream, coconut extract, a dash of salt and toasted coconut.

Most of the cake ingredients will be in your pantry. I made a quick trip to the market to purchase coconut extract and cardamom.

Dollop spoonfuls of the frosting over the top of the cake then using an offset cake spatula smooth over the sides.

It can be a little tricky applying the coconut to the sides of the cake. Just do your best to gently pat small handfuls on the sides then tidy up later.

This is a gorgeous coconut cake that can be served alone or with a small scoop of vanilla ice cream. The flavor of the cake with that hint of cardamom and coconut is intoxicating.

Coconut and Cardamom Cake
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Coconut and Cardamom Cake

Recipe by Kiyo
Servings

10

servings

Adapted from Bon Appetit magazine

Ingredients

  • Cake

  • 1/2 cup (1 stick, 113g) Earth Balance Buttery Sticks or unsalted butter, room temperature, plus more for the pan

  • 1 1/3 cups (167g) all-purpose flour

  • 1 1/4 teaspoons baking powder

  • 3/4 teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Earth Balance Buttery Sticks (increase to 1 teaspoon Diamond Crystal or 1/2 teaspoon Morton if using unsalted butter)

  • 1/2 teaspoon ground cardamom

  • 1 cup (200g) granulated sugar

  • 2 large eggs

  • 2 tablespoons vegetable or canola oil

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon coconut extract

  • 1/2 cup lactose free or regular whole milk

  • Frosting

  • 1 cup (85g) sweetened shredded coconut

  • 1/2 cup (113g) Miyoko’s Hint of Salt vegan butter or unsalted butter, room temperature

  • 2 cups (220g) powdered sugar

  • 1/2 scant teaspoon Diamond Crystal or 1/4 + 1/8 teaspoon Morton kosher salt if using Miyoko’s vegan butter (increase to 3/4 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt if using unsalted butter)

  • 1/4 teaspoon coconut extract

  • 1/4 cup lactose free half and half or regular heavy cream or half and half

Directions

  • Cake
  • Place a rack in middle of oven and preheat to 325 degrees. Butter an 8″ round cake pan and line the bottom with a parchment paper round.
  • Whisk flour, baking powder, salt, and cardamom in a medium bowl to combine.
  • Beat granulated sugar and 1/2 cup Buttery Sticks or unsalted butter in a large bowl using a hand mixer on medium speed until light and fluffy, about 3 minutes. You may also use a stand mixer (medium speed) with a paddle attachment. Add eggs one at a time, beating until incorporated after each addition. Add oil, vanilla extract, and coconut extract beating until combined. Reduce speed to low and gradually pour in milk; beat until incorporated. Scrape down sides of bowl and mix to combine. Add dry ingredients and gently fold in with spatula just until no dry spots remain.
  • Scrape batter into prepared pan, smooth surface. Bake cake until a tester inserted in the center comes out clean, about 45 minutes. Transfer pan to a wire rack and let cake cool for 1 hour then invert onto a small cooling rack. Remove parchment paper then invert cake onto another cooling rack so it is right side up. Allow to cool completely before frosting (1 more hour or so).
  • Frosting and assembly
  • While the cake is cooling, heat a medium skillet (9-inch works well) over medium-low heat. Toast shredded coconut, stirring often, until mostly golden brown, 5-7 minutes. Immediately transfer to a shallow bowl and let cool (coconut will continue to darken slightly as it cools).
  • Using a hand mixer on medium speed, beat Miyoko’s vegan butter or unsalted butter in a medium bowl until light and fluffy, about 3 minutes. Add powdered sugar in 2 additions, beating until combined after each addition. Add salt and coconut extract and beat until incorporated. Reduce speed to medium-low and beat, scraping down sides of bowl as needed, until mixture is very light and fluffy, about 5 minutes. Add half and half or cream and beat until frosting is smooth. Frosting should be thick but spreadable; if it’s too thick beat in more cream 1 tablespoon at a time.
  • Transfer cake to a serving platter. Using an offset spatula, spread frosting evenly over top and sides of cake. Sprinkle shredded coconut over top and sides, pressing gently to adhere. You may chill the cake (covered) for 15 minutes before serving. This will allow the frosting to set up a bit (especially for those of us who live in a warmer climate).

Notes

  • The cake can be baked 1 day in advance of serving. Store in a plastic cake container or cover with plastic wrap once the frosting has set. Remove from the refrigerator 1 hour prior to serving. The cake can also be frozen for up to 1 month. Defrost overnight in the refrigerator before serving.
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