I love strawberries. And strawberry shortcake. And who doesn’t love cupcakes?! This recipe is adapted from one from Oishii Treats, I doctored it to make them a little lighter, and opted for a whipped cream (dairy free!!) topping rather than buttercream frosting.
I was lucky enough to be home for Easter, so I got to make these for my family! I forgot to bring my camera, however, so pardon the poor quality cell phone pictures!
Makes about 14 cupcakes
1 1/4 cups flour
1/4 cup cake flour
1/2 tbsp baking powder
1/2 tsp salt
1/2 cup earth balance buttery spread
1 cup sugar
3/4 tsp vanilla extract
1/2 cup almond milk
1 cup fresh, finely diced strawberries
1 package of Soyatoo
1/2 cup fresh, finely diced strawberries
Preheat the oven to 350 degrees and line your cupcake pans with paper liners.
In a medium bowl, combine flour, cake flour, baking powder, and salt. Whisk together to mix and set aside.
In the bowl of an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy (about 3-5 minutes).
Add the vanilla extract to the butter mixture. Then add the eggs one at a time.
Reduce speed to low and add in the milk and flour mixture in 2 batches, starting with the flour and alternating with the milk.
Fold in the diced strawberries with a spatula.
Fill your cupcake liners 3/4 full with batter.
Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.
Remove from the oven and cool on a wire rack.
Once the cupcakes are completely cool, prepare the whipped topping:
Whip all of the Soyatoo in an electric mixture fitted with whisk attachment.
Fold in in diced strawberries.
Top your cupcakes with whip cream, and devour!!!! We ate all of ours in a day!
I have wanted to try out making Irish Bangers since my trip to Ireland two summers ago, so when I found this recipe for Bangers and Colcannon with Guinness Onion Gravy from Closet Cooking just in time for St. Patrick’s Day, I was thrilled! This is comfort food at its best! I adapted the recipe just a bit to be dairy free.
Meatloaf has a bad reputation, but I happen to like it, a lot. It just has to be made well! I loved the idea of these miniature, single serving meatloaves from Sweet Potato Chronicles, and loved the result (with a few adjustments to the original recipe) just as much as the idea. These were moist, flavorful, and great as leftovers.
1 glug of olive oil
half an onion, diced fine
1/3 cup celery, diced fine
1/3 cup of carrots, diced fine
1 tsp fennel seeds
1/2 cup rolled oats
2 lbs ground turkey
1/4 cup ketchup
2 tbsp ketchup
1 tsp worcestershire sauce
Preheat oven to 375 degrees.
Heat olive oil in a pan over medium heat.
Add your vegetables and the fennel seeds and allow them just start to soften, about 3 to 5 minutes. Remove from the heat and allow to cool a bit.
In a large mixing bowl, dump your meat, oats, ketchup, sauteed vegetables, and egg (whisk the egg first). You can use a fork or wooden spoon to blend all over your ingredients but the best tools will be your hands. Mix it all together thoroughly.
If you’ve used your hands you’ll want to give them a really good cleaning before moving on.
Now use a 1/3 cup measure to scoop up your mixture into your muffin tin.
In a small bowl, mix together 2 Tbsp of ketchup and 1 tsp of Worcestershire sauce. Use a small spoon to smear this glaze over the top of your mini meatloaves.
Bake them in the oven for 40 minutes. The internal temperature for meatloaf should be 160 to 165 degrees.
So with Valentine’s Day just around the corner, today I attempted to make macarons for the first time ever. It was a huge disaster. Whenever I make something that doesn’t turn right, I feel so sad, like I have failed. I know macarons are extremely difficult to make, but I just couldn’t help it. Fortunately I’ve been sitting on this recipe adapted from Ambitious Kitchen for a while! These cookies are very very tasty and can definitely be a treat to make for your Valentine. There is nothing quite like the combination of sweet and salty goodness. My boyfriend, Matt, is allergic to dairy, so I made these dairy free so he could enjoy them as well. May you all have a lovely Valentine’s Day!
11/4 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon sea salt, plus more for sprinkling
1/2 cup earth balance, at room temperature
1/2 cup creamy peanut butter at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1/2 tablespoon honey
1 egg plus 1 egg yolk
1 teaspoon vanilla extract
1 tablespoon plain soy yogurt
1 1/2 cups carob chips
In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.
With an electric mixer, mix the softened earth balance and peanut butter together until thoroughly blended.
Add the sugars and beat until smooth.
Next beat in the egg, honey, vanilla, and yogurt until combined.
Add the dry ingredients slowly and beat on low-speed just until combined.
Gently stir in the carob chips.
Chill dough in refrigerator for at least 30 minutes-1 hour, or place in freezer for 20 minutes.
Preheat oven to 350 degrees F.
Once ready to bake, roll dough into 1-inch balls and place onto ungreased cookie sheet.
Bake for 9-12 minutes (depends on size of your cookie) or until cookies begin to turn a tiny golden brown and crisp up around the edges. Do not overbake!
Remove from oven and let cool on cookie sheet for 3-5 minutes and sprinkle cookies generously with sea salt.
Transfer to wire rack to cool completely. Repeat with remaining dough.
Before this I had never had homemade Jambalaya from scratch, but I had to try out this recipe from The Messy Baker, with a few adaptations. It took a long time to prep and make, but was absolutely worth it!
3 tbs. olive oil
2 chicken breasts, cut into bite-size chunks
4 andouille sausages, cut into bite-sized rounds
1 onion, chopped
2 ribs of celery, chopped
2 green bell peppers, chopped
1 red bell pepper, chopped
2 cloves of garlic, minced
1/4 cup of all purpose flour
14 oz of diced tomatoes
8 oz of tomato paste
3 cups chicken broth
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp corriander
1 tbs chili powder
2 tsp worcestershire sauce
several dashes of hot sauce
2 cups cooked rice
Place a large pot over medium high heat and add the olive oil.
Add the chicken and cook for 3-4 minutes until slightly brown.
Add sausage and cook for another 2 minutes.
Add onion, celery, green pepper, red pepper, and garlic. Saute for for 5-6 minutes until veggies become tender.
Sprinkle the flour over the pan and cook for 1-2 minutes.
Stir in tomatoes, tomato sauce, and chicken stock.
Add the cumin, chili powder, cayenne, and corriander.
Stir in worcestershire and hot sauce. Bring the mixture to a boil, then turn back the heat to low.
Cover the pot and let simmer for 45 minutes, stirring occasionally.
Yesterday was my one year Blogiversary! I can’t believe it has already been a year, but I made this delicious cake to celebrate! I love ginger, and cake; also I don’t enjoy anything pumpkin flavored but this is a great alternative that still tastes of Fall spice! This recipe came from Spicy Icecream and is definitely worth trying!
Also this was the first time I used my new bundt pan that I had gotten for my birthday. With my old one the top always burned, but this cooked perfectly!!
3 cups plain flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground ginger (or to taste)
250g unsalted butter, softened
1 ¾ cups sugar
4 large eggs
1 teaspoon vanilla extract
¼ cup almond milk
1 cup ginger beer
Ginger Beer Glaze
½ cup ginger beer, or ginger beer cordial
Approximately 5 cups icing sugar, sifted for a thick glaze, I only used 4 because I like it runny and not as sweet
1-2 teaspoons ground ginger
Preheat the oven to 175°F (350°F).
Generously butter pan and dust with flour, knocking out the excess.
Sift together the dry ingredients – flour, baking powder, baking soda, salt and ginger.
Beat together the butter and sugar in an electric mixer at medium speed until pale and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla extract.
Combine milk and ginger beer in a jug.
Alternately add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into prepared pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
Bake for about 1 hour, until a skewer inserted into the center of the cake comes out clean. Cool in pan for 1 hour, then invert onto a rack and cool completely.
To make the glaze, whisk icing sugar 1 cup at a time into the ginger beer until it reaches a consistency that will drizzle slowly and not run off the cake. Whisk in ground ginger to taste. Once the cake has cooled, place it on a wire rack over a baking pan and drizzle glaze on top. You might need to go over it a few times to get a nice thick glaze.
Make sure to serve this with a cup of tea! They make a great pair!
So I originally made these for the 4th of July but never got around to posting about them. Luckily they have become relevant again for two reasons. First: it is HOT in southern California. Like 90 degrees. So it still feels like summer, which makes summer treats appropriate. Second, and more importantly: yesterday was election day! I am so proud that our country spoke up and re-elected President Obama, and that same sex marriage has been protected in four states! AMERICA!!!!!
I am very saddened that Prop 37 which would have required food containing GMOs to be labeled as so did not pass, but this was just the beginning. The fight against GMOs will continue!
Anyway, these pies were so yummy. They require a bit of backstory: back in April, my wonderful mother bought me a Breville electric personal pie maker (she knows me so well) and this was my first time using it. The manual suggest using puff pastry, but I love my mom’s pie crust that I went ahead and made my own from scratch!
It’s simple. You press your crust into the pie maker, then add in some graham cracker crumbs or chunks and some chocolate chips. Cook until the pie crust begins to brown on the edges, then, while they are still hot, top with marshmallows. And that’s it! Your own personal smores pie!