• 28th January
    2012
  • 28
"Hey!  You made these before!"  (See Jan 11, 2012 post.)   Oh wait, these are chocolate.  Chocolate Almond Cupcakes with Almond Butter Buttercream.  I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.  

Chocolate Almond Cupcake
Makes 12 cupcakes
Ingredients:
1 c almond milk
1 tsp apple cider vinegar
3/4 c sugar
1/3 c canola oil
1 1/2 tsp almond extract
1 c all-purpose flour
1/3 c cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Directions: 
-Whisk almond milk and vinegar together and set aside to curdle.
-Add sugar, oil, and extracts, then beat.
-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  Add to wet mixture and beat till smooth.  
-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.  

Almond Butter Buttercream
Ingredients: 
1/4 c shortening
1/4 c cream cheese, softened
2 c confectioners’ sugar
Almond butter to taste
Directions:
-Cream together shortening and cream cheese.
-Add confectioners’ sugar in 1/2 cup batches.
-Add almond butter to taste.
-Mix until creamy and smooth.
-Frost on top of cooled cupcakes!   

"Hey!  You made these before!"  (See Jan 11, 2012 post.)   Oh wait, these are chocolate.  Chocolate Almond Cupcakes with Almond Butter Buttercream.  I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.  

Chocolate Almond Cupcake

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

3/4 c sugar

1/3 c canola oil

1 1/2 tsp almond extract

1 c all-purpose flour

1/3 c cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions: 

-Whisk almond milk and vinegar together and set aside to curdle.

-Add sugar, oil, and extracts, then beat.

-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  Add to wet mixture and beat till smooth.  

-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.  


Almond Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!   

  • 22nd January
    2012
  • 22
Almond Cookies for Chinese New Year.  Traditionally, lard is used, but I used vegetable shortening.  I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.
Chinese Almond Cookies 
Makes 24 cookies
Ingredients:
2 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 c melted Earth Balance
1/2 c vegetable shortening
3/4 c granulated sugar
1 tbsp non-dairy yogurt
2 1/2 tsp almond extract
24 blanched almonds
melted apricot jelly for glaze
Directions:
-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.   
-In a large bowl, combine the flour, baking powder, baking soda, and salt.
-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.
-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.  
-Add the wet mixture to the flour mixture and mix well.
-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long.  Wrap and refrigerate for 1 hour (or freeze for 10 mintues).  This is so that the dough will be easier to work with and mold.
-Preheat the oven to 325 degrees F.
-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.
-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.
-Place an almond in the center of each cookie and press down lightly.
-Repeat with the the remaining dough.  Brush each cookie lightly with beaten apricot jelly before baking.
-Bake for 15-18 minutes, until golden brown.
-Let cool on a a wire rack, then serve with a cup of tea and enjoy!

Almond Cookies for Chinese New Year.  Traditionally, lard is used, but I used vegetable shortening.  I also used Earth Balance instead of butter, soy yogurt instead of an egg, and melted apricot jelly instead of egg wash to give it that nice color.

Chinese Almond Cookies 

Makes 24 cookies

Ingredients:

2 c all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 c melted Earth Balance

1/2 c vegetable shortening

3/4 c granulated sugar

1 tbsp non-dairy yogurt

2 1/2 tsp almond extract

24 blanched almonds

melted apricot jelly for glaze

Directions:

-Soak almonds in hot water for 10 minutes, then peel off skin to blanch.   

-In a large bowl, combine the flour, baking powder, baking soda, and salt.

-In a medium bowl, mix the earth balance, vegetable shortening, and sugar.

-When the butter mixture is well combined, add the non-dairy yogurt and almond extract and beat until well blended.  

-Add the wet mixture to the flour mixture and mix well.

-Use your hands to form the mixture into a dough, then split the dough and form in 2 rolls about 10 inches long.  Wrap and refrigerate for 1 hour (or freeze for 10 mintues).  This is so that the dough will be easier to work with and mold.

-Preheat the oven to 325 degrees F.

-Take a roll of dough and lightly score it at about 3/4 inch intervals so that you have 15 pieces then cut the dough.

-Roll each piece into a ball and place on a lightly greased cookie tray, approximately 1 1/2 inches apart.

-Place an almond in the center of each cookie and press down lightly.

-Repeat with the the remaining dough.  Brush each cookie lightly with beaten apricot jelly before baking.

-Bake for 15-18 minutes, until golden brown.

-Let cool on a a wire rack, then serve with a cup of tea and enjoy!

  • 14th January
    2012
  • 14
A friend of mine is on an anti-candida diet, which means no/low sugar including carbs.  So what do you do when you have a sweet craving?  She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences.  Don’t be fooled!  These were actually quite tasty and this entire plate has approximately 3 grams of sugar! 
Original Recipe:
http://thecandidadiaries.wordpress.com/2011/07/25/no-bake-chocolate-cake/
My Adaptation:
No Bake Almond Butter Chocolate Squares
Servings: 8 petite sandwich squares
Ingredients:
Olive oil to grease the pan
4 oz unsweetened chocolate like Ghirardelli 100% Cacao
3 packets of Stevia
6 oz coconut milk
1/2 teaspoon cinnamon 
1 teaspoon finely ground (decaf) espresso
1/4 teaspoon fine grain salt
Almond butter
Cocoa powder
Procedure:Lightly grease an 8x8 pan.  Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.In a medium pan, melt the chocolate over gentle heat.  Add Stevia to taste.  In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso.  When the coconut milk is very warm, remove from heat and stir in the salt.Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.When ready to serve, remove from the pan.  Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich.  Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.  

A friend of mine is on an anti-candida diet, which means no/low sugar including carbs.  So what do you do when you have a sweet craving?  She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences.  Don’t be fooled!  These were actually quite tasty and this entire plate has approximately 3 grams of sugar! 

Original Recipe:

http://thecandidadiaries.wordpress.com/2011/07/25/no-bake-chocolate-cake/

My Adaptation:

No Bake Almond Butter Chocolate Squares

Servings: 8 petite sandwich squares

Ingredients:

Olive oil to grease the pan

4 oz unsweetened chocolate like Ghirardelli 100% Cacao

3 packets of Stevia

6 oz coconut milk

1/2 teaspoon cinnamon 

1 teaspoon finely ground (decaf) espresso

1/4 teaspoon fine grain salt

Almond butter

Cocoa powder

Procedure:
Lightly grease an 8x8 pan.  Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.
In a medium pan, melt the chocolate over gentle heat.  Add Stevia to taste.  
In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso.  When the coconut milk is very warm, remove from heat and stir in the salt.
Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
When ready to serve, remove from the pan.  Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich.  Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.  

  • 10th January
    2012
  • 10
I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.  
Almond Cupcakes
Makes 12 cupcakes
Ingredients:
1 c almond milk
1 tsp apple cider vinegar
1 1/4 c flour
2 tbsp cornstarch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c margarine or 1/3 c canola oil
3/4 c sugar
2 1/4 tsp almond extract
Directions: 
-Whisk almond milk and vinegar together and set aside to curdle.  
-Sift together flour, cornstarch, baking powder, baking soda, and salt. 
-Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth.
-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  

Almond Butter Buttercream
Ingredients: 
1/4 c shortening
1/4 c cream cheese, softened
2 c confectioners’ sugar
Almond butter to taste
Directions:
-Cream together shortening and cream cheese.
-Add confectioners’ sugar in 1/2 cup batches.
-Add almond butter to taste.
-Mix until creamy and smooth.
-Frost on top of cooled cupcakes!

I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.  

Almond Cupcakes

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

1 1/4 c flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c margarine or 1/3 c canola oil

3/4 c sugar

2 1/4 tsp almond extract

Directions: 

-Whisk almond milk and vinegar together and set aside to curdle.  

-Sift together flour, cornstarch, baking powder, baking soda, and salt. 

-Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth.

-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  


Almond Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!



  • 7th January
    2012
  • 07
Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday.  I decorated the cake with raspberry flowers, mint leaves and almond butterflies.  First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat).  I think it turned out decent in taste and presentation…  What do you think?  Happy Birthday Rida!    

Lemon Raspberry Cake
Ingredients:
for the cake (make 2 for 2 layer cake):
1 c plain soy yogurt
1 c sugar
1/2 c vegetable oil
1 tsp vanilla
2 lemons, zest and juice
1 1/2 c flour
2 tsp baking powder
for the filling:
1/2 c coconut oil or shortening, softened
1/2 c margarine, softened
3 1/2 c powdered sugar
1 1/2 tsp vanilla
2-3 tbsp raspberry jam
2 tsp lemon juice
1 tsp cornstarch
for the frosting:
filling with more vegan cream cheese, shortening

Directions:
To make the cake: 
-Zest the outside of 2 lemons.
-Squeeze the juice into a small cup.
-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.
-Add the zest and 2-3 tbsp of lemon juice.
-Preheat oven to 350 degrees F.
-Oil a spring form cake pan.
-Mix the flour and baking powder together and add to the liquid mixture.
-Gently mix together, be careful to not over mix.
-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.
-Make 2 if you are making a 2 layer cake.
To make the filling: 
-Take 3 tbsp raspberry jam, place in a sauce pan and heat.
-Liquify the cornstarch with a bit of water and add to the raspberry jam.
-Stir until it becomes clear and thick.
-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.  
-Add the powdered sugar alternated with the raspberry sauce and vanilla.
-Beat to a smooth and even consistency.
To assemble the cake:
-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.    
-Place the top half of the cake on top.
-Trim sides and top to desired shape.   
-Frost entire cake.
-Decorate with raspberries, mint leaves and butterfly almonds.  

Lemon Raspberry Birthday Cake by special request for my sister Rida’s birthday.  I decorated the cake with raspberry flowers, mint leaves and almond butterflies.  First 2 layer cake I’ve ever made and boy was it hard because I only have one cake pan, had to make the frosting twice to get it the right consistency and I also cut my own cake board (it’s photo mat).  I think it turned out decent in taste and presentation…  What do you think?  Happy Birthday Rida!    

Lemon Raspberry Cake

Ingredients:

for the cake (make 2 for 2 layer cake):

1 c plain soy yogurt

1 c sugar

1/2 c vegetable oil

1 tsp vanilla

2 lemons, zest and juice

1 1/2 c flour

2 tsp baking powder

for the filling:

1/2 c coconut oil or shortening, softened

1/2 c margarine, softened

3 1/2 c powdered sugar

1 1/2 tsp vanilla

2-3 tbsp raspberry jam

2 tsp lemon juice

1 tsp cornstarch

for the frosting:

filling with more vegan cream cheese, shortening

Directions:

To make the cake: 

-Zest the outside of 2 lemons.

-Squeeze the juice into a small cup.

-Mix the soy yogurt, sugar, oil, and vanilla extract in a small bowl.

-Add the zest and 2-3 tbsp of lemon juice.

-Preheat oven to 350 degrees F.

-Oil a spring form cake pan.

-Mix the flour and baking powder together and add to the liquid mixture.

-Gently mix together, be careful to not over mix.

-Pour the batter into the cake pan and bake for 35-35 minutes or until lightly golden brown.

-Make 2 if you are making a 2 layer cake.

To make the filling: 

-Take 3 tbsp raspberry jam, place in a sauce pan and heat.

-Liquify the cornstarch with a bit of water and add to the raspberry jam.

-Stir until it becomes clear and thick.

-Beat the softened coconut oil (or other shortening) and margarine together to a fluffy mixture.  

-Add the powdered sugar alternated with the raspberry sauce and vanilla.

-Beat to a smooth and even consistency.

To assemble the cake:

-Place the bottom half on a serving plate and spoon filling on top making sure to leave 1/8 of an inch edge without jam.    

-Place the top half of the cake on top.

-Trim sides and top to desired shape.   

-Frost entire cake.

-Decorate with raspberries, mint leaves and butterfly almonds.  

  • 28th December
    2011
  • 28
  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!Enjoy a Hot Cup of CocoaWhat you need:Chocolate CupcakeChocolate Cream Cheese FrostingMarshmallowsCup or MugChocolate Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 cup soy milk1 tsp apple cider vinegar3/4 cup granulated sugar1/3 cup canola oil1 1/2 tsp vanilla extract1 cup all-purpose flour1/3 cup cocoa powder3/4 tsp baking soda1/2 tsp baking powder1/4 tsp saltDirections:1) Whisk soy milk and vinegar together and set aside to curdle.2) Add sugar, oil, and vanilla extract into soy milk mixture.3) Mix dry ingredients together in a bowl.4) Add dry mixture to wet mixture.5) Pour combined mixture about 3/4 of the way into cupcake liners.6) Bake for 18 to 20 minutes at 350 degrees F.Chocolate Cream Cheese Frosting RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugar1 tbsp of cocoa powder1 tsp vanilla extractDirections:1) Cream together shortening and cream cheese.2) Add confectioners’ sugar in 1/2 cup batches.3) Add vanilla and cocoa powder.4) Mix until smooth and creamy.5) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 69!

Enjoy a Hot Cup of Cocoa

What you need:
Chocolate Cupcake
Chocolate Cream Cheese Frosting
Marshmallows
Cup or Mug

Chocolate Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Directions:
1) Whisk soy milk and vinegar together and set aside to curdle.
2) Add sugar, oil, and vanilla extract into soy milk mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 3/4 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Chocolate Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp of cocoa powder
1 tsp vanilla extract
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Add vanilla and cocoa powder.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!Build a Gingerbread HouseWhat you need:Gingerbread CupcakeCream Cheese FrostingTextured Graham CrackersBite Size Candies to Adorn HousesGrape Stems for TreesGingerbread Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 1/4 cups all-purpose flour1 tsp baking powder1/2 tsp baking soda3 tsps ground ginger1 tsp ground cinnamon1/4 tsp ground cloves1/4 tsp salt1/2 cup vegetable oil1/3 cup light molasses1/2 cup maple syrup1/4 cup soy milkDirections:1) Combine dry ingredients together in a bowl.2) Combine wet ingredients together in another bowl.3) Add dry mixture to wet mixture.4) Pour combined mixture about 2/3 of the way into cupcake liners.5) Bake for 19 to 22 minutes at 350 degrees F.Cream Cheese Frosting RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugarDirections:1) Cream together shortening and cream cheese.2) Add confectioners’ sugar in 1/2 cup batches.3) Mix until smooth and creamy.4) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 62!

Build a Gingerbread House

What you need:
Gingerbread Cupcake
Cream Cheese Frosting
Textured Graham Crackers
Bite Size Candies to Adorn Houses
Grape Stems for Trees

Gingerbread Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
3 tsps ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup vegetable oil
1/3 cup light molasses
1/2 cup maple syrup
1/4 cup soy milk
Directions:
1) Combine dry ingredients together in a bowl.
2) Combine wet ingredients together in another bowl.
3) Add dry mixture to wet mixture.
4) Pour combined mixture about 2/3 of the way into cupcake liners.
5) Bake for 19 to 22 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches.
3) Mix until smooth and creamy.
4) Spread on tops of cooled cupcakes!

  • 23rd December
    2011
  • 23
My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!Spike the Soy NogWhat you need:Soy Nog Cupcake Cream Cheese FrostingCinnamon PowderCinnamon StickWide Mouth Wine GlassSoy Nog Cupcake Recipe(Makes 12 Cupcakes)Ingredients:1 cup soy nog1/4 cup rum (option for adults)1 tbsp apple cider vinegar1/4 cup vegetable oil1 tsp vanilla extract1/4 tsp ground nutmeg1 cup sugar1 1/3 cup all-purpose flour1/4 tsp baking soda1/2 tsp baking powder1/2 tsp saltDirections:1) Whisk soy nog and vinegar together and set aside to curdle.2) Add oil, vanilla extract (and rum) into soy nog mixture.3) Mix dry ingredients together in a bowl.4) Add dry mixture to wet mixture.5) Pour combined mixture about 2/3 of the way into cupcake liners.6) Bake for 18 to 20 minutes at 350 degrees F.Cream Cheese Frosting RecipeIngredients:1/4 cup nonhydrogenated shortening1/4 cup cream cheese, softened2 cups confectioners’ sugar1 tbsp soy nog (optional)1 tbsp rum (option for adults)Directions:1) Cream together shortening and cream cheese.2) Add confectioners’ sugar in 1/2 cup batches. 3) Add soy nog and/or rum if desired.4) Mix until smooth and creamy.5) Spread on tops of cooled cupcakes!

My recipe and photo creation published in Chickpea Magazine Winter 2011 issue on page 61!

Spike the Soy Nog

What you need:
Soy Nog Cupcake 
Cream Cheese Frosting
Cinnamon Powder
Cinnamon Stick
Wide Mouth Wine Glass

Soy Nog Cupcake Recipe
(Makes 12 Cupcakes)
Ingredients:
1 cup soy nog
1/4 cup rum (option for adults)
1 tbsp apple cider vinegar
1/4 cup vegetable oil
1 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup sugar
1 1/3 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Directions:
1) Whisk soy nog and vinegar together and set aside to curdle.
2) Add oil, vanilla extract (and rum) into soy nog mixture.
3) Mix dry ingredients together in a bowl.
4) Add dry mixture to wet mixture.
5) Pour combined mixture about 2/3 of the way into cupcake liners.
6) Bake for 18 to 20 minutes at 350 degrees F.

Cream Cheese Frosting Recipe
Ingredients:
1/4 cup nonhydrogenated shortening
1/4 cup cream cheese, softened
2 cups confectioners’ sugar
1 tbsp soy nog (optional)
1 tbsp rum (option for adults)
Directions:
1) Cream together shortening and cream cheese.
2) Add confectioners’ sugar in 1/2 cup batches. 
3) Add soy nog and/or rum if desired.
4) Mix until smooth and creamy.
5) Spread on tops of cooled cupcakes!

  • 23rd December
    2011
  • 23
Check this out!  My recipes and photos for Spike the Soy Nog, Build a Gingerbread House, and Enjoy a Hot Cup of Cocoa cupcakes are published on page 61, 62, and 69.  I will publish the individual recipes in a subsequent post.    
chickpea-magazine:

the winter issue is up!
if you’d like to buy a copy, (or a year’s subscription) you can do so right here. we’ve changed the price to make the shipping go much faster than it was for the fall issue! we’d like to keep going with this, so consider it! thanks and we hope you love this issue as much as we do. :)

Check this out!  My recipes and photos for Spike the Soy Nog, Build a Gingerbread House, and Enjoy a Hot Cup of Cocoa cupcakes are published on page 61, 62, and 69.  I will publish the individual recipes in a subsequent post.    

chickpea-magazine:

the winter issue is up!

if you’d like to buy a copy, (or a year’s subscription) you can do so right here. we’ve changed the price to make the shipping go much faster than it was for the fall issue! we’d like to keep going with this, so consider it! thanks and we hope you love this issue as much as we do. :)