Tuesday, August 11, 2009
Brown Rice Crisp-Wee Treats
I subscribe to Weelicious.com's blog which has fabulous healthy recipes for babies and toddlers. When I saw the recipe for Brown Rice Wee Crispy Treats I had to try it for myself!
I took the recipe and changed it just a little bit - I used cocoa brown rice crispy cereal and added some Sunspire chocolate. These were so tasty, almost too sweet actually - I think next time no Sunspire chocolate discs necessary!
For my recipe adaptation, I followed the directions from the Weelicious recipe, but used the cocoa brown rice cereal instead of the rice cereal and added 1 cup of Sunspire chocolate discs when I was mixing everything together in the bowl.
Labels:
almond nut butter,
brown rice syrup,
peanut butter
Monday, December 1, 2008
Holiday Cupcakes are Here!
Holiday flavors have arrived, all are $15/half dozen. Delivery is available throughout West LA and the South bay for $5 and other parts of LA County for $10.
- Pumpkin Cupcakes with Buttercream Frosting
- Chocolate Cupcakes with Peppermint Frosting (shown)
- Gingerbread Cupcakes with Buttercream Frosting
- Pumpkin Chocolate Chip Muffins
MMMMMMMMM!
Saturday, November 1, 2008
Halloween is Here and So Are Pumpkins
I have been craving pumpkin for days now and finally made Pumpkin Chocolate Chip cupcakes. I used the recipe from Vegan Cupcakes Take Over the World but only made six instead of twelve so they could be big muffins. We had them for breakfast and they were yummy! Beware if you are on WeightWatchers one of the muffins is 9 points! So worth it though.
Friday, October 10, 2008
Saturday, August 9, 2008
Cookie's Cupcakes This Week
Yummy Yummy Yummy, everything this week turned out so good - Vegan Chocolate Cupcakes with Creamy Vegan Peanut Butter Frosting, Vegan Lemon Crunch Cupcakes with Vegan Lemon Frosting, Vegan Gluten-Free/Agave Sweetened Cupcakes with Sugar Free Agave Chocolate Frosting. And in the plastic bags - vegan snickerdoodles, vegan chocolate chip cookies and my hot hot item of the month - vegan oatmeal agave flax cookies.
Get them at Planet Earth Eco Cafe in Hermosa Beach, CA!
Yay for cupakes :)
Love, Vicki
Saturday, July 12, 2008
Cupcakes with Lots of Sprinkles
Lately I've been having fun with sprinkles of all kinds. Someone asked me to make festive birthday cupcakes so I took my basic vegan vanilla cupcake with vegan buttercream frosting and topped it with a variety of sprinkles and other frosting. I think they turned out great! I also made some red/white/and blue festive Fourth of July cupcakes. It is definitely more yummy to bite into a cupcake that is full of sprinkles :)
Labels:
bake,
cupcakes,
fourth of july,
sprinkles,
vegan
Tuesday, April 22, 2008
Speaking of Martha Stewart - Vegan Coffee Cake Adaptation
I found a crumb cake recipe on Martha Steart's recipe and "veganized" it, as I like to say. The adaptation worked well on my first try! This is so tempting and deliscious. I almost ate all of it, I probably ate half of it and my husband ate the other half. For those of you on a diet, one bite is enough to satisfy your craving for sweet. Here is the recipe - I had issues uploading the picture:
Recipe - Vegan Coffee Cake (adapted from a Martha Stewart recipe)
Cake
2 Cups Unbleached White Flour
3/4 Cup Sugar plus 2 Tbsp Sugar
1 Tbsp Bakign Powder
1 Tsp Salt
1/2 Cup Vegan Margarine (sticks work best)
1 Tsp Cinnamon
1/4 Cup Vanilla Soy Yogurt
3/4 Cup Soy Milk
2 Tbsp Vegan Margarine, Melted
1. Preheat Oven to 350 Degrees and Grease an 8-Inch Square Pan.
2. In a medium bowl or mixer combine flour, 3/4 cup sugar, baking powder, salt.
3. Cut your vegan margarine in little pieces until the mixture resembles coarse crumbs. Put 1/2 cup of this mixture into a separate bowl. Stire in remaining 2 Tbsp of sugar and cinnamon and set aside.
4. Stir soy yogurt and soy milk into remaining flour mixture.
5. Spoon batter into pan and smooth. Pour melted butter over the top and sprinkle the 1/2 cup of reserved crumb mixture evenly over the top.
6. Bake cake until a toothpick entered into the center comes out clean, approximately 35 minutes. Enjoy warm or at room temperature.
Can be stored at room temperature for 3 days or frozen for three months.
Recipe - Vegan Coffee Cake (adapted from a Martha Stewart recipe)
Cake
2 Cups Unbleached White Flour
3/4 Cup Sugar plus 2 Tbsp Sugar
1 Tbsp Bakign Powder
1 Tsp Salt
1/2 Cup Vegan Margarine (sticks work best)
1 Tsp Cinnamon
1/4 Cup Vanilla Soy Yogurt
3/4 Cup Soy Milk
2 Tbsp Vegan Margarine, Melted
1. Preheat Oven to 350 Degrees and Grease an 8-Inch Square Pan.
2. In a medium bowl or mixer combine flour, 3/4 cup sugar, baking powder, salt.
3. Cut your vegan margarine in little pieces until the mixture resembles coarse crumbs. Put 1/2 cup of this mixture into a separate bowl. Stire in remaining 2 Tbsp of sugar and cinnamon and set aside.
4. Stir soy yogurt and soy milk into remaining flour mixture.
5. Spoon batter into pan and smooth. Pour melted butter over the top and sprinkle the 1/2 cup of reserved crumb mixture evenly over the top.
6. Bake cake until a toothpick entered into the center comes out clean, approximately 35 minutes. Enjoy warm or at room temperature.
Can be stored at room temperature for 3 days or frozen for three months.
Labels:
cake,
cinnamon,
coffee cake,
dairy-free,
egg-free,
milk-free,
soy,
vegan
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