Amaretto Apple Streusel Cupcakes. Our darling sweet Lo turned 2!
It's amazing how fast these precious moments fly by. It feels like yesterday she was a newborn and just fit into our hands... This Memorial Day was spent not only celebrating our country's heroes, but also celebrating the birth of our sweet angel. Lola's favorite food is cinnamon rolls, and it was only fitting to make a special birthday variation of this delicious treat! Amaretto was the secret ingredient in these cupcakes and definitely kicked it up a notch--ok, a big notch! I had one very happy birthday girl! Amaretto Apple Streusel Cupcakes Yields 12 servings Ingredients For Cupcakes: Cooking spray. Vegan chocolate-tahini timbales recipe. Vegan chocolate-tahini timbales.
Photograph: Emily Brooke Sandor/Chronicle Books Überchef Thomas Keller, who popularized these little chocolate morsels, calls them bouchons, which is French for "corks. " They're less than 2 inches tall, which somehow makes them disappear mysteriously. This variation involves using tahini, a velvety sesame paste, in place of butter. The batter is baked in timbale or baba moulds.
Makes about 24 4oz / 115g semisweet (dark) baking chocolate, coarsely chopped½ cup / 120ml unsweetened plain soya milk⅔ cup / 160ml Kahlua or other coffee liqueur½ cup / 120ml tahini1 teaspoon pure vanilla extract1½ cups / 190g all-purpose flour1 cup powdered sugar, plus more for dusting1½ teaspoons baking powder⅓ cup / 43g dutch-process (alkalised) cocoa powder (most cocoa powder sold in the UK is alkalised)½ teaspoon salt Preheat the oven to 350F / 180C / gas 4.
Put the chocolate in a medium heatproof bowl. Mini Whole Wheat Blueberry Breakfast Muffins. This is a tale of two recipes, both are blue, but one is better than the other!
Up first: Grumpy Monster Breakfast Blues Sandwich Inspired by: Old Man Winter Serving size: Depends on how many people you live with Ingredients: ~1 foot of fresh snow (pee free)1 Fall on tailbone, or other body part2 cups of ice (or bag of frozen peas)A dash of Ibuprofen1 or 2 yoga DVDs (with extra cheeze) Directions: Unfortunately this recipe needs a bit of tweaking!
I’m trying my best to tame the grumpy-grumps this morning and stay POSITIVE! My tailbone isn’t in a ton of pain, just nagging discomfort, but if it keeps up I will have to visit my doctor. But, such is life! And by make the best of things, I clearly mean whole grain blueberry breakfast muffins to inject a little cheer into our stormy day! Sometimes homemade food just makes everything better, doesn’t it? These are the perfect not-too-sweet breakfast muffin, bursting with juicy blueberries to jumpstart your morning. Directions: 1. 2. 3. 4. Toodles :) Vegan Chocolate Peanut Butter Cups. December 30, 2009Angela (Oh She Glows) I told you I was in the mood for comfort food, right?
Oh boy. Someone hold me back. Vegan Chocolate Peanut Butter Cups This recipe took a total of 20 minutes to make- including clean up! Ingredients: 1/2 cup vegan butter or margarine3/4 cup crunchy peanut butter (preferably unsalted)3/4 cup vegan graham cracker crumbs or 10 graham cracker squares1/4 cup Turbinado sugar (brown sugar probably works too)1 cup grain-sweetened, nondairy chocolate or carob chips (I used vegan dark chips)1/4 cup almond milk2 T chopped peanuts, for garnish (optional)1 T chia seeds, for garnish (optional)1-2 T ground almonds, for garnish (optional)Line a 12-cup muffin tin with paper liners or reusable liners Directions: Melt the vegan margarine/butter in a medium saucepan over medium heat.
[Recipe adapted from The Kind Diet] I used both reusable and paper liners and I was delighted that both kinds worked fabulously and did not stick. Glo Bakery News. Mocha fig muffins recipe. For the final recipe in my four-week miniseries on dairy- and egg-free baking, I've used a combination of tricks.
It's very difficult to get egg-free cakes as light as the regular sort, so the best approach is to play on the moist, slightly dense crumb you can achieve and make it a positive point in the recipe. For example, if you describe a cake as having a gingerbread texture, then no one will mind that it doesn't taste or look like a lovely and light Victoria sponge. Here, the dried fig purée helps give the muffins a richness, and a slightly sticky texture to the crumb, while the combination of cocoa and coffee adds a mocha flavour that makes them well suited as a breakfast snack. I've added mixed spice to the mix here, but you could just as well replace that with ground ginger and slip in a few spoonfuls of chopped glacé ginger, too. Other fruits also work well here: think about using dried apricots or apple rather than figs, for instance.