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.