• 23rd November
    2012
  • 23
What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   
First, make a Basic Pie Crust
Ingredients:
2 cups of flour
1 tsp salt
1/4 cup cold water
3/4 cup vegetable shortening
Directions:
1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.
2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.
3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.
Next, the Pumpkin Pie Filling
Ingredients:
15-oz of pureed pumpkin
1 cup plain nondairy milk (I used almond)
3/4 cup sugar
3 tbsp cornstarch
1 tsp cinnamon
1/2 tsp salt
Directions:
1) Preheat oven to 350 degrees.
2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.
3) Pour into unbaked pie crust and bake for 60 min.  
4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.
And don’t forget the Whipped Topping
Ingredients:
1 can of full-fat coconut milk
1/3 cup powdered sugar
Directions:
1) Chill coconut milk in refridgerator from 4-12 hours.
2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.
3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.
4) Whisk until smooth and refrigerate up to 4 hours before serving.  
Happy Thanksgiving Everyone!  

What’s Thanksgiving without the Pumpkin Pie?  And I made the whole thing from scratch unless canned pureed pumpkin doesn’t count…  Anyway, here’s the recipe.   

First, make a Basic Pie Crust

Ingredients:

2 cups of flour

1 tsp salt

1/4 cup cold water

3/4 cup vegetable shortening

Directions:

1) Combine the flour and salt.  Take about 1/3 cup of the flour and mix it with cold water.

2) Cut the vegetable shortening into the remainder of the flour until it’s crumbly.  Add the flour and water and mix until the dough is formed.  I like to use my hands at this point.

3) Roll onto a lightly floured surface to about 1/4 inch thickness or press directly into pan.

Next, the Pumpkin Pie Filling

Ingredients:

15-oz of pureed pumpkin

1 cup plain nondairy milk (I used almond)

3/4 cup sugar

3 tbsp cornstarch

1 tsp cinnamon

1/2 tsp salt

Directions:

1) Preheat oven to 350 degrees.

2) Combine pumpkin, non-dairy milk, sugar, cornstarch, cinnamon, and salt in a large bowl and mix well with an electric mixer.

3) Pour into unbaked pie crust and bake for 60 min.  

4) Cool on a cooling rack, then refridgerate for several hours or overnight so that it will firm up.

And don’t forget the Whipped Topping

Ingredients:

1 can of full-fat coconut milk

1/3 cup powdered sugar

Directions:

1) Chill coconut milk in refridgerator from 4-12 hours.

2) Open cans of coconut milk and try not to stir or shake the contents inside.  Carefully scoop the top, thick part of the coconut milk out and discard the remaining coconut liquid/water.

3) Place the coconut cream in a medium mixing bowl and add the powdered sugar.

4) Whisk until smooth and refrigerate up to 4 hours before serving.  

Happy Thanksgiving Everyone!  

  • 16th September
    2012
  • 16
Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         
Strawberry Muffins with a Side of Creme
Makes 12 muffins
Ingredients
1 1/2 c gluten-free flour
1/4 c sugar
1/4 c brown rice syrup
1 tsp baking powder
1 tsp baking soda
3/4 c non-dairy milk (I used chocolate coconut milk ***)
1/3 c canola oil
1 tsp vanilla
1 c fresh strawberries (chopped)
Directions
1) Preheat oven to 375 degrees F.  Grease muffin tins.
2) In a large bowl, mix dry ingredients.
3) Add wet ingredients to dry mixture.  Be careful not to overmix.
4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.
5) Spoon the batter into greased muffin tins.  
6) Bake 15 min.
7) Cool and serve with a side of creme!
***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

Baking again.  It’s been a long long while.  Someone even asked me if I had stopped eating.  Of course not.  I just got a little burnt out or wasn’t compelled and I wasn’t sure of my direction with Herbivore Whore.  So we’ll see.  For now,         

Strawberry Muffins with a Side of Creme

Makes 12 muffins

Ingredients

1 1/2 c gluten-free flour

1/4 c sugar

1/4 c brown rice syrup

1 tsp baking powder

1 tsp baking soda

3/4 c non-dairy milk (I used chocolate coconut milk ***)

1/3 c canola oil

1 tsp vanilla

1 c fresh strawberries (chopped)

Directions

1) Preheat oven to 375 degrees F.  Grease muffin tins.

2) In a large bowl, mix dry ingredients.

3) Add wet ingredients to dry mixture.  Be careful not to overmix.

4) Add strawberries and mix just enough to incorporate them.  You want them to stay chunky.

5) Spoon the batter into greased muffin tins.  

6) Bake 15 min.

7) Cool and serve with a side of creme!

***I don’t recommend chocolate coconut milk by itself, but it was the only non-dairy milk I had in my refrigerator.  

  • 26th May
    2012
  • 26

It’s Cherry Picking Season!!  So my sister and I went to Maggiore Cherry Ranch in Brentwood and got a whole bucket full of them.  And since it’s also Memorial Day weekend and my best man friend is having a birthday celebration in his backyard, I decided to make a Cherry Streudel.

Ingredients:

1 defrosted puff pastry

3 tbsps sugar

1 1/2 tbsps all-purpose flour

1 pinch salt

2-3 handfuls of halved and pitted cherries

2 tbsps Earth Balance, melted

Sugar, for sanding

Directions:

1) Defrost the puff pastry according to package directions.

2) Preheat oven to 375 degrees F.

3) Combine the sugar, flour, and salt.  Toss the prepared cherries with the dry mixture.  

4) Unfold the puff pastry out flat.

5) Place the cherries in a line down the center.

6) Fold the dough over and tuck in the ends.

7) Brush the streudel with melted margarine and sand generously with sugar.

8) Using a serrated knife, make several diagonal slashes in the streudel.

9) Bake for 35 minutes until golden.  Let it cool before serving.  

*Adapted from the Apple Streudel by Vegan Yum Yum.  Really, the possibilities are endless!

  • 21st May
    2012
  • 21

This meal was completely inspired by coconut milk.  This is also my first post that includes a savory food.  Hey, I love my sweets, but I do try to eat a balanced diet.  

Coconut Curry Tofu and Broccoli with Rice

Ingredients -

1/2 a block of tofu

1 head of broccoli

Thai curry paste

Coconut milk

Vegetable oil

Water

Salt (optional)

Directions -

1) Heat up vegetable oil in a pan.

2) Stir fry the tofu and broccoli.

3) Add water, cover and simmer for a bit until the broccoli turns a bright green.

4) Add a few tablespoons of thai curry paste, depending on preference.

5) Add about 1/2 can of coconut milk and water as needed.  If you want a saucier curry, add more coconut milk and water, if you don’t use less.  Add salt for flavor if so desired.    

6) Serve with rice.  

Coconut Milk Rice Pudding

Makes about 2 servings

Ingredients - 

1/2 can of coconut milk

Sugar (or natural sweetener)

Approximately 3/4 cups of rice

1/2 tsp vanilla

Crushed cashews 

Candied tamarind chunks

Directions - 

1) Heat the coconut milk in a heavy saucepan over medium heat until it comes to simmer. Add about 2 tbsp sugar (or natural sweetener).  You can adjust this to your preference.  

2) Add cooked rice and simmer until it thickens.  Be careful not to let it become too dry, you can add more coconut milk or another non-dairy milk to thin it out.  

3) Remove from heat.  Stir in vanilla.

4) Serve in a single serving dish, top with crushed cashews and candied tamarind chunks.  Other variations include cinnamon, fruit, etc. 

P.S. This is the beginning of savory foods appearing on my blog.

P.P.S. I am still without Canon 5D, so these were shot with my camera phone under tungsten lights.  Ghetto…  I’ve adjusted the photos so that the food looks more like it did in real life.     

  • 20th May
    2012
  • 20
Hey, so it’s been awhile…here’s a new post.
I know it’s not summer yet, but it’s 86 degrees where I am at right now and I had a bunch of lemons and strawberries so I couldn’t resist making Strawberry Lemonade.  
I made a LOT.  96 Fl Oz = 0.75 Gallons!  You’ll need: 
12 Lemons
12 Strawberries
8 Cups of Water
Sugar or Natural Sweetener to Taste ( I used about 8 tbsp of Truvia)  
Directions:
1) Prep your fruit by peeling lemons and remove stems from strawberries.
2) Juice prepared fruit.
3) Pour juice into large container.   
4) Add water and sugar (or natural sweetener) to taste.  Shake or stir to blend.
5) Serve in a glass, garnish with a sliced lemon if so desired.  
6) Enjoy it outside in the backyard!  
P.S. I am sans Canon 5D as I loaned it to a friend, but decided to try out this Instagram thing since it was released for Android last month.   

Hey, so it’s been awhile…here’s a new post.

I know it’s not summer yet, but it’s 86 degrees where I am at right now and I had a bunch of lemons and strawberries so I couldn’t resist making Strawberry Lemonade.  

I made a LOT.  96 Fl Oz = 0.75 Gallons!  You’ll need: 

12 Lemons

12 Strawberries

8 Cups of Water

Sugar or Natural Sweetener to Taste ( I used about 8 tbsp of Truvia)  

Directions:

1) Prep your fruit by peeling lemons and remove stems from strawberries.

2) Juice prepared fruit.

3) Pour juice into large container.   

4) Add water and sugar (or natural sweetener) to taste.  Shake or stir to blend.

5) Serve in a glass, garnish with a sliced lemon if so desired.  

6) Enjoy it outside in the backyard!  

P.S. I am sans Canon 5D as I loaned it to a friend, but decided to try out this Instagram thing since it was released for Android last month.   

  • 14th March
    2012
  • 14
To honor Pi(e) Day, I made a Chocolate Banana Cream Pie.
First, I made a Basic Flaky Pie Crust.
Ingredients:
2 c flour
1 1/2 tbsp sugar
1/2 tsp salt
1/2 c plus 2 tbsp earth balance
2 tbsp vegetable oil
3 tbsp cold water
Directions: 
-Combine flour, sugar and salt in a large bowl.  Cut earth balance into it until crumbly.
-In a separate bowl, whisk oil and water, then add flour mixture, mixing just until the dough forms.  
-Cover the dough with plastic wrap and chill for 30 minutes.
-Roll out onto a lightly floured surface to about 1/4 inch thickness or just press gently into a pie pan.
-Bake @ 350 degree F for about 5-10 minutes until golden brown.
*Alteration: You can make a graham cracker crust or buy a ready made crust as well.  (I chose to make one as this was a last minute decision and it’s raining and I didn’t want to go to the store.)
Then added the Chocolate Banana Cream Filling
Ingredients:
1 box silken tofu
2 bananas
1 c melted dark chocolate
1 tbsp cornstarch mixed with 1 1/2 tsp soy milk
3 tbsp agave
Directions:
-In a blender, add tofu and mix until creamy.
-Add bananas.
-Melt chocolate on stovetop over very low heat or in a double boiler.
-Add chocolate, then add cornstarch and agave to blender.
-Pour into prepared pie crust and refridgerate till formed.  Overnight suggested.
You can decorate with sliced bananas or dollop of soy whip.  
 Happy 3.14………………..!!!

To honor Pi(e) Day, I made a Chocolate Banana Cream Pie.

First, I made a Basic Flaky Pie Crust.

Ingredients:

2 c flour

1 1/2 tbsp sugar

1/2 tsp salt

1/2 c plus 2 tbsp earth balance

2 tbsp vegetable oil

3 tbsp cold water

Directions: 

-Combine flour, sugar and salt in a large bowl.  Cut earth balance into it until crumbly.

-In a separate bowl, whisk oil and water, then add flour mixture, mixing just until the dough forms.  

-Cover the dough with plastic wrap and chill for 30 minutes.

-Roll out onto a lightly floured surface to about 1/4 inch thickness or just press gently into a pie pan.

-Bake @ 350 degree F for about 5-10 minutes until golden brown.

*Alteration: You can make a graham cracker crust or buy a ready made crust as well.  (I chose to make one as this was a last minute decision and it’s raining and I didn’t want to go to the store.)

Then added the Chocolate Banana Cream Filling

Ingredients:

1 box silken tofu

2 bananas

1 c melted dark chocolate

1 tbsp cornstarch mixed with 1 1/2 tsp soy milk

3 tbsp agave

Directions:

-In a blender, add tofu and mix until creamy.

-Add bananas.

-Melt chocolate on stovetop over very low heat or in a double boiler.

-Add chocolate, then add cornstarch and agave to blender.

-Pour into prepared pie crust and refridgerate till formed.  Overnight suggested.

You can decorate with sliced bananas or dollop of soy whip.  

 Happy 3.14………………..!!!

  • 10th March
    2012
  • 10
I have an obsession with Pegacorns.
This cookie was frosted purple with blackberries. 
And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):
Sugar Cookies with Naturally Colored Icing
Sugar Cookies
Makes about 3 dozen cookies
Ingredients:
2 1/3 cups all-purpose flour
2 tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup margarine
1/2 cup vegetable shortening
1 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract or other flavor extract
1/4 cup almond milk or other non-dairy milk
Directions:
1) In a large mixing bowl, mix dry ingredients together.
2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  
3) Add dry ingredients to wet mixture in parts until it forms a soft dough.
4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.
5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  
6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.
7) Remove from oven, cool, and frost with icing.
Naturally Colored Icing      
Ingredients:
4 cups powdered sugar
4 tbsp almond milk or other non-dairy milk
1/2 tsp vanilla extract or other flavor extract
For Natural Food Coloring: 
Pink = juiced beets
Green = matcha green tea powder
Yellow = turmeric
Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  
Directions: 
1) Combine the ingredients until it comes together to form a glaze. 
2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 
3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  
4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.
Enjoy!

I have an obsession with Pegacorns.

This cookie was frosted purple with blackberries. 

And here is the recipe (which was also published in Chickpea Magazine's most recent Spring issue):

Sugar Cookies with Naturally Colored Icing

Sugar Cookies

Makes about 3 dozen cookies

Ingredients:

2 1/3 cups all-purpose flour

2 tbsp cornstarch

1/4 tsp salt

1/4 tsp baking powder

1/2 cup margarine

1/2 cup vegetable shortening

1 cup sugar

2 tsp vanilla extract

1/2 tsp almond extract or other flavor extract

1/4 cup almond milk or other non-dairy milk

Directions:

1) In a large mixing bowl, mix dry ingredients together.

2) In another large mixing bowl, cream margarine, shortening, and sugar together with an electric mixer until light and fluffy.  Add in extracts and non-diary milk.  

3) Add dry ingredients to wet mixture in parts until it forms a soft dough.

4) Divide the mixture into 2, wrap in plastic wrap, and refrigerate for at least several hours.  This will make it easier to work with.

5) Lightly flour your working surface and roll out the dough to desired thickness.  Don’t roll out too thin as the cookies will burn quickly.  Create shapes using cookie cutters.  Remove the excess dough and carefully lift cookies onto cookie sheets using a metal spatula.  

6) With at least an inch of space between cookies, bake at 350 degrees F for about 8 minutes (more or less depending on your oven and thickness of cookies) until just golden brown around the edges.

7) Remove from oven, cool, and frost with icing.

Naturally Colored Icing      

Ingredients:

4 cups powdered sugar

4 tbsp almond milk or other non-dairy milk

1/2 tsp vanilla extract or other flavor extract

For Natural Food Coloring: 

Pink = juiced beets

Green = matcha green tea powder

Yellow = turmeric

Purple = juiced blackberries (add a drop of juiced beets at a time if you desire a deeper purple)  

Directions: 

1) Combine the ingredients until it comes together to form a glaze. 

2) For desired consistency: Add more milk 1 teaspoon at a time if it’s too thick.  Add more powdered sugar 1 tbsp at a time if too watery. 

3) Depending on desired number of colors, divide frosting equally into separate containers.  Add natural food coloring 1 tsp at a time until color is desirable.  

4) Ice cookies by dipping them in frosting, spread with knife, and/or pipe with a frosting bag.

Enjoy!

  • 10th March
    2012
  • 10
So I’ve become a regular contributor to Chickpea Magazine because I think it’s AWESOME.  My recipe can be found on page 82-83.  The photo in the magazine is not mine though. 
chickpea-magazine:

our spring issue is now up online at issuu!
we’d love if you guys could help us spread the word about this issue, we’re really proud of it and we want everyone to see it! on twitter we’re @chickpea_mag, FYI ;)
we’re only able to keep this magazine going because of your generous support of our print issues. please consider checking out a print issue or yearly subscriptions! they’re high quality, sustainably printed copies and will stand the test of time, unlike a lot of cheaper quality magazines.
you can buy the spring issue here, the winter issue here, or a year’s subscription here.
DON’T FORGET - if you want to submit something for our next issue, now is the time! we’re always looking for artwork, photography, articles, recipes, etsy sellers, and much more. go fill out our contribution form now! i’m sure we’ll love your idea :)
if you don’t know already, you can follow us on facebook or twitter. we also have an inspiration blog.
thanks for all of your support, hope you love this edition as much as we do!

So I’ve become a regular contributor to Chickpea Magazine because I think it’s AWESOME.  My recipe can be found on page 82-83.  The photo in the magazine is not mine though. 

chickpea-magazine:

our spring issue is now up online at issuu!

  • we’d love if you guys could help us spread the word about this issue, we’re really proud of it and we want everyone to see it! on twitter we’re @chickpea_mag, FYI ;)
  • we’re only able to keep this magazine going because of your generous support of our print issues. please consider checking out a print issue or yearly subscriptions! they’re high quality, sustainably printed copies and will stand the test of time, unlike a lot of cheaper quality magazines.

you can buy the spring issue here, the winter issue here, or a year’s subscription here.

  • DON’T FORGET - if you want to submit something for our next issue, now is the time! we’re always looking for artwork, photography, articles, recipes, etsy sellers, and much more. go fill out our contribution form now! i’m sure we’ll love your idea :)
  • if you don’t know already, you can follow us on facebook or twitter. we also have an inspiration blog.

thanks for all of your support, hope you love this edition as much as we do!

  • 13th February
    2012
  • 13

It’s Girl Scout Cookie Season!  As wholesome as these girls are, their cookies are not.  They have ingredients like partially hydrogenated fats and corn syrup and are not Herbivore whore-friendly.  So I made my own.  These are gluten free too thanks to Bob’s Red Mill Gluten-Free All Purpose Flour and I double checked everything else I put into the recipe to make sure it was all kosher.  I also attempted to make Trefoils, but I “foiled” them.  I think they are harder to make right gluten-free.  So here are Samoas and Thin Mints.    

Samoas

Shortbread Cookies 

1/2 c soy-free Earth Balance

1 tbsp milk alternative

1/4 c sugar

1/2 tsp vanilla extract

1 to 1 1/4 c gluten-free flour

1/8 tsp baking powder

1/8 tsp salt

Directions: 

-In a mixing bowl, beat together the margarine, milk alternative, sugar, and vanilla until creamy.

-Add 1 cup of the flour, the baking powder, and the salt then mix until well combined.

-Add in up to 1/4 cup of additional flour to keep the dough from sticking to your hands.

-Roll or pat the dough out on a floured surface until it is 1/8 to 1/4 inch thick.  

- Using a large cap and a smaller cap or round cookie cutters, cut the cookie dough to create a donut shape on the baking mat.  

-Bake the cookies for for 5-10 minutes depending on the size of your cookies until just golden brown on the edges.  Let cool.

Chocolate Sauce

1 c chocolate chips

milk alternative

Directions: 

-Melt chocolate chips and milk alternative over low heat until creamy.  

-Dip bottoms of shortbread and let cool.  

Caramel Topping

1 c coconut milk

2/3 c packed brown sugar

1/4 tsp salt

1/2 tsp vanilla extract

Directions:

-Combine the coconut milk, brown sugar, and salt in a small saucepan and bring to a simmer or low boil.  Reduce the heat to medium-low and let simmer for 10 minutes until it is thick like a caramel sauce.  

-Remove from heat and stir in vanilla.

-Dip tops of shortbread and lay flat on parchment paper.   

Toasted Coconut

2 c raw, unsweetened coconut

Directions: 

-Spread coconut out on a a parchment lined cookie sheet and bake at 350 degrees for 5 minutes till golden brown.  Make sure to stir halfway through.

-Sprinkle on top of Caramel Topping.  Let it cool.  

Chocolate Drizzle

Spoon remaining chocolate sauce into a frosting bag and pipe lines across shortbread cookies. 




Thin Mints

Makes 65 cookies

Cookies 

1 1/4 c gluten-free flour

1 c sugar

1/2 c cocoa powder

1/4 tsp salt

1/4 tsp baking soda

3/4 c margarine

3 tbsp non-dairy milk

1 tsp vanilla extract

1/2 tsp peppermint extract

Chocolate Coating

(Double if you are baking off all of the dough.)

2 cups chocolate chips

1 tbsp margarine

1/2 tsp peppermint extract

Directions:

To make cookies - 

-Combine flour, sugar, cocoa powder, salt, and baking soda until combined.  

-Add margarine, milk, vanilla, and mint extract.  Blend.

-Knead it with your hands until it comes together and the flour is incorporated.

-Chill for 1 hour.

-Preheat the oven to 350 degrees F.

-Line 2 large baking sheets with parchment paper.  

-Remove dough from refrigerator and roll a tsp of cookie dough into a ball and place onto prepared baking sheet, leaving 3 inches between each ball. 

-Flatten until 1/4 inch thick and bake for 5-8 minutes.  Let cool.

To make chocolate coating -

-Melt chocolate chips and margarine until smooth.

-Stir in mint extract and mix until smooth. 

-Dip completely cooled cookies into chocolate and remove with a fork, gently scraping off excess chocolate using the side of the bowl or spread a thin layer of the chocolate on top of the cookies.

-Place cookies on a parchment-lined plate and refrigerate until coating sets.

-Keep chilled until serving.  


  • 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!