Posts filed under ‘Cupcake’

WeHeartVegan

I hope everyone has checked out the new blog site!!

WeHeartVegan

So many new recipes to drool at, like:

Raw Vegan Carrot Cake (raw, vegan, gluten free, wheat free)

Chocolate, Blueberry and Coconut Smoothie

Hummus and Basil Sandwiches

Raw Almond Milk

Potato and Garlic Chive Soup

et cetera et cetera!!

 

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March 6, 2011 at 12:43 am Leave a comment

Birthdays and Kombucha!!

Yesterday was my friend Annaliessa’s birthday!! Yay!! I just had to make some cupcakes!! I used the Applebutter cake recipe, but put the batter into cupcake tins instead of a pan and since I used up all my applebutter (sadly) I used applesauce.  Then I topped it with some spiced buttercream frosting… seriously amazing frosting.  If I could eat it by the spoon I would (unfortunately nutrition students frown upon the whole spoonful of frosting idea…)

 

I loosely followed the buttercream frosting recipe from The Vegan Table, but added my own kick to it!  Spice!!

 

Spiced Buttercream frosting

Makes about 3/4-1 cup frosting

1/2 cup Earth Balance butter, at room temperature

3 cups powdered sugar (sifted or not)

1 tsp. cinnamon

1 tsp. vanilla

2 Tbsp. almond milk (plain, unsweetened)

 

Directions:

Beat the Earth Balance with a mixer (or a spatula if you’re ready to build some muscle) until lighter in color and fluffy.

 

Add the powdered sugar, by the 1/4 cup full, until incorporated.  Beat for a few minutes until light and fluffy.

Add the almond milk when necessary, but make sure you don’t use more than the 2 tablespoons!  That would just result in a sloppy mess!!

Add the remaining ingredients, slowly.  Beat a few minutes to aerate.

Scoop the frosting into a piping bag or a ziplock freezer bag.  Unfortunately I had to throw away my pastry bags, so my pastry tips sit around lonely 😦 I used a small ziplock freezer bag with a bit of the bottom corner cut out, it worked ok…

Don’t judge my sloppiness… I woke up early before school to frost these puppies and I think they came out gorgeous!

 

Happy Birthday Annaliessa!!!

 

And in other news….

 

I FINALLY STARTED MY BATCH OF KOMBUCHA!

I’ve been waiting and anticipating my kombucha… and now finally it is time!

Lovely Betsy (the wonderful human who brought some great gingerbread biscotti to friends-giving) was kind enough to give me a “mother” from her kombucha stock.  I squealed as I peeked inside the large yogurt container… the “mother” looks like a live creature…

Well… I guess, it is a live creature… but you’ve got to admit, it looks like some kind of sea creature, right?  MY sea creature!!

I brewed some green tea, dissolved in some sugar and dropped that kombucha “mother” into her new environment.  Now it’s time to cross my fingers and hope she ferments!!

 

 

 

Has anyone ever made kombucha before?

December 4, 2010 at 1:16 am Leave a comment

Thanksgiving (take one)

So excited to start trying out some Thanksgiving recipes! Julie ad I are hosting a little Thanksgiving-Friendsgiving shindig and we need our recipes to be perfection! Last night I tried out a vegan green bean casserole recipe that I found on Fat Free Vegan Kitchen (love this blog)!

I’m stubborn in life and also stubborn with cooking so I am never a great follower of recipes… but I will try to re-write the recipe the best I can!!

Homestyle Green Bean Casserole

Prepare the Beans:

2 quarts water 
(enough to fully cover the beans)

1 tablespoon table salt

1 1/2 pounds fresh green beans, rinsed, trimmed and snapped in half

Bring the water to boil in a large pot. While it’s heating, snap the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes (No more, no less for the perfect al dente crunch).

Drain beans in a colander, and then submerge under cold water for a minute to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water. Set aside.

For the Mushroom Cream Sauce:

10 ounces mushrooms (I bought an 8 oz. precut package of shitake and the same for white; I used all of the shitake and about half of the white)

5 cloves garlic, minced

Pinch cayenne pepper (I wasn’t sure what to expect with this being added, but it was definitely a delightful surprise… don’t add if you don’t like heat!)

Salt and fresh ground black pepper to taste

2 tablespoons flour

3/4 cup vegetable broth

1 tablespoon dry sherry

3/4 cup unsweetened almond milk

Chop the mushrooms into tiny cubes. Drizzle in about 2 tsp. of olive oil in to a large stainless steel sauté pan; heat over medium heat.

Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are slightly soft and darker in color.

In a separate, small mixing bowl, whisk the flour into the vegetable broth until completely dissolved; add to the mushrooms along with the sherry.

Simmer, stirring, until mixture thickens. Add the unsweetened almond milk and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

For the Onion Topping:

2 slices whole grain bread

1 tablespoon Earth Balance

Sprinkle of salt and pepper

1 4-oz. container of crispy onions (I used an all-natural brand from Whole Foods that may be on the expensive side, but you definitely get what you pay for: Lars Own; Imported Crispy Onions)

Put the bread, Earth Balance, salt, and pepper into a food processor and pulse until crumbly.

Now put it all together:

Put the green beans into a casserole dish (any shape or size as long as it fits) and top with the bread mixture and the crispy onions, making sure to spread them out evenly so there will be no fighting over the topping!!


Bake, covered with a piece of tin foil, at 425 F for about 8 minutes, uncover and continue cooking for 7 minutes more, or until the top is a darker shade of brown and the entire dish is bubbling like mad!

Now, let sit for a few minutes to thicken… I know this is hard with that terrific smell and all… but trust me it will make it worth your while to wait a tad bit longer… Now ENJOY!!!

(Note from Fatfreekitchen.com: “If you are not serving this right away, refrigerate the topping separately; bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.”)

I do declare… this VEGAN green bean casserole was a hit with the fam! Meat Eaters and Veg’s UNITE!!! Thanksgiving is almost here!!!!! ❤

 

AHmazing fall time side note: Treat Cupcake Bar in Needham, MA (yes, that’s right… I said cupcakeBAR!) has an incredible seasonal cupcake right now…


Pumpkin Spice (vegan and gluten free) everyone must try!!

November 16, 2010 at 7:11 pm 3 comments


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