herbivore whore

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!

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!

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!

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. :)