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.

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.

Also Vegan Lemon Blueberry Cupcakes from Vegan Cupcakes Take Over the World





Also posted are some Halloween Sprinkled cupcakes I whipped up for a client of mine whose daughter is allergic to milk. What a great treat!



Happy Halloween, Cookie.








Friday, October 10, 2008

Pink and White Cupcakes











My customer Carrie purchases these cupcakes for her daughter who is allergic to milk. I make them with rice milk and pink and white sprinkles. Of course they are vegan! She freezes them and defrosts one everytime there is a birthday party so no one is left out. Great idea, great cupcakes!














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 :)

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.