I love to bake, so often, I open up a cookbook and make the first recipe I have all the ingredients for. It’s usually muffins, because they are such a convenient snack or breakfast (or lunch dessert! – everyone has lunch desserts, yes?) to take to work. This weekend, it was a delicious little gem involving toasted coconut andRead the whole post >>
Foolproof Granola.
I haven’t had much time to cook lately, so I made sure to spent lots of time in the kitchen this weekend. I made cupcakes with peanut butter frosting, pumpkin pancakes, scrambled tofu, and an amazing pizza. And….granola. Oh, granola. (Cooking with bad lighting can’t be helped. Alas.) This stuff is amazing. So amazing itRead the whole post >>
Making Pumpkin French Toast.
Mike got me three cookbooks from my birthday from my favorite chef. A cupcake cookbook, a cookie cookbook, and brunch cookbook. I am in heaven. Seriously, she’s amazing. Here’s my latest favorite recipe: [It’s Vegan!] Pumpkin French Toast1 cup pureed pumpkin (from a can is just fine)1 1/2 cups almond milk (or your favorite non-dairyRead the whole post >>
Cookie Monster Could Totally be Vegan.
Once upon a time, there was a girl who liked to bake. She baked for her sweet tooth and she baked for fun. She baked while laughing at The Daily Show and she baked while singing along with Voxtrot. She baked to warm up her kitchen and she baked to share with others. But mostRead the whole post >>
Peanut Butter-Filled Chocolate Cupcakes
I got Vegan Cupcakes Take Over the World from the library, and had a little spare time yesterday. So, I whipped up a batch of peanut butter-filled chocolate cupcake goodness, also known as: PEANUT BUTTER CHOCOLATE HEAVENCAKES Your Basic Chocolate Cupcake Ingredients:1 c milk (soy, almond, rice, or regular)1 t apple cider vinegar (I usedRead the whole post >>
