The Rest of the Story . . .

When I asked what you guys want more of in the new year, some of you said you prefer the random kitchen sink posts. Me too! I have a heavier one coming later in the week (or, I guess, tomorrow!), so here’s something light. What’s we’re up to, what we’re digging, and what my new hobby obsession is.

I’ll call these posts, “the rest of the story . . .” since they feature snippets from Instagram.

// New Cooker

The cord to our old slow cooker was starting to deteriorate, so we decided to indulge in a new crock pot device this weekend. We could have replaced the cord, but the pot was given to us like 7 years ago by my in-laws (and it was already quite old at that point!). I had strongly considered ordering the Instant Pot. So many of my friends just rave about that thing. In the end, I figured I probably wouldn’t use all of its fancy functions enough.

What did we go with? The Aroma 3-in-1 Cooker! It’s a rice cooker, steamer, and slow cooker in one handy pot. It’s really lightweight and it has lots of functions, including a digital timer, which is something that has already made my life somewhat easier. Oh, and it was only $36! I’m already in love. We simmered some Miso Split Pea Soup to break it in (using lentils in place of the split peas). Delicious!

// Stitching Fun

Some of you who have read the blog for a long time might remember that I used to do a great deal of embroidery. (Maybe I didn’t talk about that on this blog, but -- instead -- my older one. I can’t remember!) Anyway, it’s been ages since I’ve stitched anything to completion . . . so I bought myself a little kit to play around with at Walmart of al places. Definitely worth the $5.

I’d never done any type of chalkboard design (or cross-stitching, for that matter), but -- wow -- I love it. I’ve already ordered a couple more chalkboard themed ones, including this “I love you a bushel and a peck...” and “Just be happy...” and, my favorite “You are my sunshine”. I figure they’ll make nice nursery art (or gifts) AND give me some quiet activity in the months ahead.

// Orange Hair

I got sick of purple said and decided to try orange on. The thing is, I absolutely LOVE the color. It looks awesome and even better when it’s washed out slightly. Warm, vibrant tones for sure. And they don’t look entirely unnatural during the fade phase (which is why I bought the color to check it out originally).

The only problem? My roots! Ugh. They’re so bad. I’ve decided to skip traditional coloring for my pregnancy, so the roots are here to stay and will probably get worse and worse looking. This stuff will be going back in my bathroom cabinets, though, for when I get a touch-up and want to pretend I’m a ginger for a couple weeks.

I’ll have a video on how to apply Overtone hair depositing conditioners for you on Friday.

// Best Cupcakes

Despite being awfully sick, there were some really good points of our weekend. One of my favorites is when Stephen was downstairs running on the treadmill blasting Built to Spill. Ada was playing in the next room (ALONE!) with her doll house (thank you, Gigi and Granco!), and I decided to surprise everyone with some cupcakes. It’s the best gift to give, especially when you get to enjoy them yourself.

If you’re looking for THE BEST combination. Try this chocolate cupcake recipe (from Vegan Cupcakes Take Over the World!) and this peanut butter frosting (halve that one since it’s for 24 versus 12, which is what the cupcake recipe yields). So good. With the frosting, I like to add a couple tablespoons of granulated sugar at the end for texture/crunch AND a dash for salt for flavor.


Hope you’re having a great Wednesday!

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One-Bowl Vegan Chocolate Cupcakes

I have a recipe on nesting and homesteading stuff coming your way, but there are a few things I want to add before I make it live. Instead, a recipe! Now, I’ve made a lot of vegan cupcakes throughout the years. Of all the recipes I’ve tried, this one is my favorite. The texture is perfect, springy and moist. They are sweet but not TOO sweet.

Weekends are made for cupcake baking, don’t you think?

And sprinkles make it all the more gratifying!

ONE-BOWL VEGAN CHOCOLATE CUPCAKES

Recipe adapted from Martha Stewart’s One-Bowl Chocolate Cupcakes 

What you’ll need . . .

• 1-1/2 cups all purpose flour
• 3/4 cup cacao powder
• 1-1/4 cups turbinado sugar
• 1-1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• Pinch salt
• Ener-G Egg Replacer for 2 eggs
• 3/4 cup coconut milk
• 3 tablespoons olive oil
• 1 teaspoon vanilla extract

Method . . .

1. Preheat your oven to 350 degrees F. Line a standard size muffin tin with paper liners and set aside.
2. Whisk together the egg replacer in a small bowl and set aside. (For reference, it’s 1 tablespoon replacer with 4 tablespoons warm water.)
3. Whisk together the flour, cacao powder, sugar, baking soda, baking powder, and salt. 
4. TIP: I love using a small batter bowl for cupcakes because it makes distributing the batter a breeze!
5. Add the replacer eggs, coconut milk, oil, and vanilla extract into the bowl and whisk everything until smooth.
6. Portion out into the muffin tins so they are 2/3 full. 
7. Bake for 20 minutes, rotating halfway through, until a toothpick comes out clean.
8. Then let cool fully before frosting.

Then frost with your favorite chocolate frosting. I used this recipe.


We’re definitely making these again for Ada’s birthday cupcakes (SHE TURNS FOUR! AHHH!), so it was fun to test the recipe out early. I might do something more fun to decorate them.

Any ideas?

ENJOY!

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Our Recipes: Cupcakes & Cakes

CUPCAKES AND CAKES:

• Valentine's Day Chocolate-Cherry Cake*
• Fabulous Fail: Microwave Chocolate Cake*
• Mini Choco-Cinnamon Buns*
• Autumn (Brie-Stuffed) Harvest Cupcakes
• Chocolate-Peanut Butter Cupcakes*
• Chocolate Cupcakes with Banana-Coconut Frosting*
• Chocolate Greek Yogurt Cake
• Vegan Chocolate Cupcakes with Pink Frosting*
• Peanut Butter Cupcakes with Chocolate Frosting*
• Coconut Cupcakes with Coconut-Hazelnut Frosting*
• Pomegranate Dream Cakes*
• Elvis Cupcakes*
• Nearly Flour-less Chocolate Banana Cake*
• Chocolate Chip Coffee Cake*
• Mose's Apple-Beet Muffins*
• Vegan Banana Cake with Chocolate Frosting*
• Chocolate-Pumpkin Swirl Cake with Pumpkin Frosting
• Chocolate-Mint Cupcakes*
• Strawberry-Chocolate Chip Cupcakes*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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Big Hunk O' Love Cupcakes

When you think healthy, you likely don't think of Elvis (image credit). His love for those infamous grilled/fried peanut butter, banana, and bacon sandwiches definitely didn't do his waistline any good. These cupcakes are a healthy, vegetarian (vegan with a few easy substitutions) alternative. A cupcake truly fit for a king, in fact.

And you need not fly your private jet halfway across the country to taste the goodness. You can make these in your very own kitchen!


There are three main components to this recipe: Chocolate cupcake batter, banana filling, and frosting. Make sure you read the recipe in full before you begin. And try to not eat all the frosting before your cupcakes have cooled. It's heavenly -- so it will be ever-so tempting.


CHOCOLATE CUPCAKES

What you'll need . . .

• 1-1/2 cups flour
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 1-1/2 tablespoons white vinegar
• 1 teaspoon vanilla extract
• 1 cup cold water

Method . . .

1. Preheat oven to 350 degrees F. Line cupcake pan with liners. Set aside.
2. Combine the dry ingredients (flour, cocoa powder, baking soda, sugar, and salt). Set aside.
3. Combine wet ingredients (oil, vinegar, vanilla, and water). Pour wet ingredients into the dry and fold until just combined.
4. Fill up liners equally (they won't be entirely full because you still need to add the banana mixture) and set aside.
5. Make the banana mixture.

BANANA FILLING

What you'll need . . .

• 2 bananas, mashed
• 1/2 cup coconut flour
• 1/4 cup canola oil
• 1/2 teaspoon baking soda
• 1/2 cup water
• 1/2 teaspoon vanilla
• 1 tablespoon white vinegar
• Chocolate chips

Method . . .

1. Mash the bananas. Then all all other ingredients and combine with a fork.
2. Just keep mashing/combining until smooth.
3. Then add a dollop into the center of each cupcake (you haven't baked them at this point).
4. Add chocolate chips into the center of each and press down with your finger. Smear a bit of the chocolate batter over the top (to prevent the banana part from burning).
5. Place in the oven (again, at 350 degrees F) for 10 minutes. Then rotate 180 degrees. Bake for another 10 minutes, until lightly golden.
6. Make frosting and let cupcakes cool.

PEANUT BUTTER FROSTING

What you'll need . . .

• 1/2 cup creamy peanut butter
• 1/4 cup virgin coconut oil
• 1 cup powdered sugar
• 2 to 3 tablespoons vanilla Greek yogurt

Method . . .

1. Throw all ingredients into the bowl on an electric mixer.
2. Use the whisk attachment to combine all ingredients until you reach your desired consistency (stiffer frosting, less yogurt . . . more yogurt, softer frosting).
3. Frost your cupcakes when they have cooled. Keep refrigerated. Should last for up to four days if stored correctly. If they last that long!

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Coconut Cupcakes with Coconut-Hazelnut Frosting

This weekend's long run (11-miler) was insanely gorgeous. 44 degrees and sunny. Slight wind -- but only enough to keep me from sweating too much. And most puddles have receded. There's still about a foot of snow on the ground, though. More on that in another post.

Working back up to long, long distances is difficult. I've definitely enjoyed some time off both mentally and physically from the demands of 10+ mile runs. So, to reward myself for my efforts, I decided to start Sunday right by making some delish fresh coconut cupcakes. Gave me something to look forward to after the run . . . as well as a great recipe to share with all of you!

I ate like four of these yesterday. Not "like" four. Four. That's why you see two different versions. One with chocolate sauce. One without. Both amazing. I would even recommend making them without the frosting -- the cake almost tastes like a sweet cornbread.


What you'll need . . . (for 12 cupcakes)

• 1 cup unbleached white flour
• 1/2 cup wheat pastry flour
• 1 cup raw sugar (Sugar in the Raw)
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup coconut milk (We made our own. Find out how!)
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

Method . . .

1. Preheat oven to 350 degrees F. Line a cupcake pan with liners.
2. Sift together all dry ingredients (flours, sugar, coconut, baking soda, salt) in a large bowl.
3. Add in all wet ingredients -- saving the vinegar for last. Mix until well incorporated.
4. Fill cupcake liners 3/4 full. Put in oven and bake for 20 to 25 minutes.
5. Cupcakes are done when they are lightly browned and a toothpick inserted into the center comes out clean.

Coconut-Hazelnut Deluxe Frosting

What you'll need . . .

• 1/4 cup coconut milk
• 1/2 cup vegan butter (Earth Balance)
• 2 cups confectioners sugar
• 1/3 cup hazelnut meal (just process hazelnuts in a food processor)
• 1/2 cup unsweetened shredded coconut

Method . . .

1. Mix coconut milk, butter substitute, and confectioners sugar together on high speed in an electric mixer.
2. Stir in the hazelnut meal and shredded coconut.
3. Wait until cupcakes are cool and then frost.

PS: Don't forget to add yourself to this month's BLOG LOVE FEST!


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Vegan-ized SK Chocolate-Peanut Butter (Cup)cakes

Dearest readers: You've all been so patient. Those of you who are like, "what the HECK is up with Ashley's new diet? I WANT THE SWEET STUFF!!!" Well, you're gonna get the sweet stuff. Right now. And better than ever! In fact, this post doesn't even need the usual rambling paragraphs about how great these cupcakes taste. No -- I just need to shut up and give you the recipe. Right?

Right.

Now, if you'll remember, I was lusting over Smitten Kitchen's chocolate peanut butter cake on DAY 3 of the detox. Of course, I found the post AFTER I started my whole detox-y thing. And though my eating isn't 100% vegan/raw/detox-ish/etc./etc./etc., I still didn't want to throw in lots of eggs and butter. But it was the day before our New Year's Eve party, and I just HAD to make this. So I set out to make it at least a tiny bit healthier.

Hope you enjoy!

What you'll need for the chocolate cupcakes . . .

• 6 tablespoons applesauce
• 2-1/4 cups soy milk
• 1 teaspoon vanilla extract
• 2 tablespoons white vinegar
• 1-1/2 cups wheat pastry flour
• 1 cup unbleached all-purpose flour
• 2/3 cup cocoa powder
• 2 cups unbleached cane sugar (I used Sugar in the Raw)
• 1/2 teaspoon salt
• 2 teaspoons baking soda

Method . . .

1. Preheat your oven to 375 degrees F. Insert cupcake liners into a medium cupcake pan.
2. Whisk together the applesauce, soy milk, vanilla, and vinegar in a large bowl.
3. In another bowl, mix together the dry ingredients.
4. Cup by cup add the dry ingredients to the liquid ones. Beat well.
5. Fill cupcake liners 3/4 full. Bake for approximately 20 minutes, or until the top of the cupcake is rather firm and a toothpick inserted in the middle comes out clean.
6. Cool and then frost (recipe below).
   

What you'll need for the frosting . . . (makes about 5 cups)

• 10 ounces vegan cream cheese, at room temperature (I used Tofutti)
• 4 ounces Earth Balance (or other butter substitute), at room temperature
• 5 cups vegan confectioners’ sugar, sifted
• 2/3 cup smooth peanut butter (I used Skippy Natural)
  

Method . . .

1. In a large bowl with an electric mixer, beat the vegan cream cheese and Earth Balance until light and fluffy. Gradually add the confectioners’ sugar -- 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. (Doing it 1 cup at a time is VERY important.)
2. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.
3. Add the peanut butter and beat until thoroughly blended.

***To make the topping -- my version of SK's chocolate-peanut butter ganache -- just melt together 1/2 cup peanut butter with 1/2 cup vegan semi-sweet chocolate chips (my favorite is the Sunspire brand). Mix in 1 tablespoon vanilla extract . . . and you're good to go. Just spoon on top and let cool (or not!).

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Chocolate Cupcakes with Banana-Coconut Frosting

As mentioned in my post about substitutions for commons ingredients in vegan baking, I'm a bit obsessed with coconut milk in baked goods -- it makes them moist, but not too moist. Dense, but not too dense. And the flavor is light, but noticeable. As well, those of you who read regularly will soon find out that I use alcohol in my cooking and baking rather frequently. This recipe is no exception. The mocha sauce topping has Kahlua in it.

Of course, if you'd like to omit this part, go right ahead.

Anyway, these cupcakes are delicious, rich, and a bit grown up with all that coconut. They make a great & unique dessert to share at holiday parties.

What you'll need . . .

• 6 tablespoons applesauce


• 2 and 1/4 cups coconut milk (or soy milk)


• 1 teaspoon vanilla extract


• 2 tablespoons white vinegar


• 1 and 1/2 cups oat flour


• 1 cup coconut flour


• 2/3 cup cocoa powder


• 2 cups unbleached cane sugar (Sugar in the Raw)


• 1/2 teaspoon coarse kosher salt


• 2 teaspoons baking soda

Method . . .

1. Preheat the oven to 375 degrees F. Insert liners into a medium cupcake pan.


2. In a large bowl, mix together applesauce, coconut milk, vanilla, and vinegar.


3. In a separate bowl, mix together the remaining ingredients.


4. Gradually add the dry ingredients to the liquid mixture, and beat well.


5. Fill cupcake liners three-quarters full. Bake for 20-25 minutes (mine took 21), or until a toothpick in the center of cupcakes comes out clean.


6. Cool and continue with directions below.

What you'll need for the frosting . . .

• 5 and 1/2 tablespoons butter substitute (Earth Balance)
• 1 cup coconut flakes
• 1/2 cup mashed bananas
• 1 teaspoon lemon juice
• 8 cups vegan confectioners' sugar
• Soy milk (to add if the frosting is too dry)

Method . . .

1. Melt 2 tablespoons of butter substitute in a large skillet. Stir in coconut. Cook, stirring constantly over medium heat (until coconut is golden brown -- about 6 minutes).
2. In a small bowl, combine the bananas and lemon juice.
3. In a separate bowl, cream the remaining butter with an electric mixer on medium speed. Add the sugar, then the banana mixture, and blend well.
4. Add the coconut and mix well.

What you'll need for the Kahlua-Mocha Sauce . . .

• 8 ounces dark chocolate chips or chunks
• 3/4 cup soy milk
• 1/4 cup Kahlua
• 1/2 cup brewed coffee (the stronger the better)
• 1 teaspoon vanilla extract

Method . . .

1. Place chocolate in a bowl.
2. In a small saucepan bring the soy milk, Kahlua, and coffee to a boil (over medium-high heat).
3. Pour mixture over the chocolate and gently whisk until the chocolate is completely melted and the sauce is smooth.
4. Stir in the vanilla.

PUTTING IT ALL TOGETHER

1. Once cupcakes have cooled completely -- gently frost them. Gently is key, as my frosting turned our rather sticky, and you don't want to break the tops of the cupcakes.
2. Store the mocha sauce separately (this is probably a no-brainer, but I thought I'd mention it). We put ours in a syrup container. Heat it up and top cupcakes as desired.

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peanut butter cupcakes

I sincerely believe this is the best treat I've ever baked. Not too sweet -- dense and moist . . . and the frosting is SO good. This recipe even enjoyed some coverage on one of my favorite baking blogs: the chocolate peanut butter gallery.

By the way, it's vegan . . . but you'd never know it.

Peanut Butter Cupcakes

You'll Need . . .

• 6 tablespoons Earth Balance; at room temperature
• 1 cup natural peanut butter
• 1 and 1/3 cups firmly packed brown sugar
• 3/4 cup applesauce
• 1 tablespoon vanilla extract
• 1 and 1/2 cups unbleached all-purpose flour
• 1 and 1/2 cups oat flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup soymilk
• (optional: tiny chocolate chips, however many you'd like to add)

Method . . .

1. Preheat oven to 350 degrees Fahrenheit. Insert liners into a medium cupcake pan.
2. Cream together the Earth Balance, peanut butter, and brown sugar with an electric mixer until fluffy (about 3-5 minutes). Add applesauce. Beat well. Mix in the vanilla.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Add the dry ingredients to the creamed mixture, alternating with the milk. Mix well. Add the tiny chocolate chips, if you want (I did because I had some left over -- about 1/4 cup).
5. Fill the cupcake liners one-half to three-quarters full. Bake for 15-20 minutes (it took 20 for me) or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.

Chocolate Frosting

You'll need . . .

• 6 tablespoons Earth Balance
• 2 teaspoons vanilla extract
• 3 cups confectioners' sugar
• 3/4 cup cocoa powder
• 1/3 cup soymilk

Method . . .

1. Cream the Earth Balance and vanilla together with a fork or electric mixer.
2. In a separate bowl, combine the confectioners' sugar and cocoa powder.
3. Add the dry ingredients to the creamed mixture until fully integrated. Slowly add the milk to the frosting until you have reached desired consistency. You may not use all of the milk (I only used about half). Beat mixture for 1 minute or until creamy.

Source: Recipes adapted from Crazy About Cupcakes, which, by the way, is a fantastic cookbook!

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