Posts tagged with cupcakes

No biggie. Just another evening of playing Cards Against Humanity and eating delicious food. Lasagna, kale salad and vegan ham & cheese sandwich pockets. And that purple drank? It’s just a violet fizz. So tasty.

Oh yeah, and Steph made samoa cupcakes. So decadent!

 

Heck, I best post this one before the ground frosts. Sheesh. The last potluck we had was BBQ themed, although not a cookout since I hosted and have no grill. Whatever, it was full of yum.

Here’s the pulled vegan chicken BBQ.

Ranch dip.

Cabbage Crunch Salad

Mac & Cheeze 1

Mac & Cheeze 2

Watermelon salad

Potato salad

Banana cupcakes with peanut butter frosting

Vanilla cupcakes with mint frosting

We might’ve also watched a bunch of booty shakin’ youtube videos.

Fellow vegans, I’m sure you’ve been to many events where you can’t eat most if not all of the food, right? It gets old, doesn’t it? I know I just stopped going to any work events a long time ago because they are completely uninterested in making sure there’s something for vegans to eat. So fuck ‘em.

But this weekend I attended a bachelorette party where EVERYTHING was vegan. How awesome is that? Plus, I didn’t have to cook any of it. See, you can put out an amazing spread without making animals suffer. Warning: there is a sort of naughty dessert towards the bottom. Just don’t scroll all the way down if that’d get you in trouble at work.

cucumber sandwiches

cucumber sandwiches

chocolate clusters

chocolate clusters

veggie plate

veggie plate

veggie dogs in blankets

veggie dogs in blankets

a shot of the spread

a shot of the spread

penis cupcakes

penis cupcakes

How do you make delicious treats that don’t make you fat? You get them out of your house!

A friend of Kevin’s was having a vegan out of town guest and wanted to get some goodies. He’d been by the Atlanta Vegan Bake Sale and asked us to do a couple of things for him. Well, “us” is me, but that’s fine. This is the best kind of baking. I get to taste a little, and get the rest out of my house. I mean, how could you walk by these and not shove one in your mouth?

You also need breakfast for an out of town guest, right? How about cherry almond scones? Turbando sugar is the perfect grain to sprinkle on top. Damn, I would totally eat one if these if I had one here right now. See? That’s the problem with keeping that sort of thing around.

The quest to use up the POM Wonderful pomegranate juice continues! For our vegan potluck today, I made the Persephone Cupcake recipe I found while googling around. I made the recipe as written except I substituted soy yogurt & milk for the coconut yogurt and almond milk and I must say it needs some work. I forgot that I usually don’t like the results when using yogurt in a baked good. The texture seems a little gummy. But the flavor is lovely. 

The frosting also had issues. The pomegranate juice will not stay incorporated with the rest of the ingredients. Whip all you want, it’ll look all fluffy and mixed, then slowly the pomegranate juice seeps out. And it does appear to be just the pomegranate juice, not the soy milk. Of course, I wouldn’t be able to tell if the rose water seeped out since it’s clear. I’m sure there’s some chemical reason for this. Frosting still tastes okay, but looks funky. Also, to avoid an unappetizing color, I ended up using a drop or two of food coloring like I did with the Pomegranate Bars. All in all, I loved the flavor mix here and I’ll definitely be playing with it. I think I’ll start from scratch though and not bother trying to salvage this recipe.

I keep forgetting to take pictures of food. I’m cooking food, I’m eating food, just not taking many pictures of it. Mostly it doesn’t matter, but I’m kind of bummed I forgot to take a pic of the Mini Wellingtons from Vegan Lunch Box that I made for Xmas dinner. I used some of the laminated dough I had made before that was hanging out in the freezer. The odd thing is that in the past I’ve had a lot of trouble with the Earth Balance oozing out of the dough and essentially frying rather than baking whatever I was making. That didn’t happen at all this time. Huh. I wonder if that’s because I froze and thawed it. More experimentation is necessary. :-)

For breakfast Xmas morning, Kevin made pancakes. We had them with some Match Meat Breakfast Sausage and purple potato hash browns.

I also made a bunch of cookies that I’ve been trying to distribute before they all go in my mouth. There were white chocolate macadamia nut cookies, chewy chocolate raspberry cookies from Veganomicon and gingerbread cookies. I’m dumb and only took a picture of the gingerbread cookies:

With the extra time off, I tried to make a few items to freeze. The recipe floating around for Apple Sage Sausage caught my eye, so one day I whipped those up. So far, we’ve eaten them for breakfast in a sort of hash form with more purple potatoes and a bit of red bell pepper. The colors are so pretty!

Because there weren’t enough sweets in the house with all those cookies hanging around, I decided to make Egg Nog Cupcakes. Well, Soy Nog Cupcakes. Other than REALLY wanting to stick to the pan, they came out great. Also, I left the booze out of the frosting and made up for it with more Soy Nog, although I don’t think it needed the extra liquid. I gave a bunch away at work so I wouldn’t eat them all.

Actually, every vegan potluck I’ve been to has completely rocked. And this one was no exception. Outside, at the park, nice Spring day and a ton of excellent food. This thing happened way back on Sunday. I know, that’s like 5 years ago in internet time. Also, I’m a dumbass and didn’t take any pics. But that’s okay because other people did.

I brought these crustless quiches. I did make some changes to the recipe. I used olive oil instead of cooking spray in the pan. Also, I doubled the recipe, but instead of doubling the mushrooms I added broccoli. Oh, and I think I sprinkled some extra nutritional yeast in there. And, I tossed together a quick citrus grain salad that was basically just wild rice/brown rice blend mixed with some quinoa, scallions, toasted walnuts, tangerines and blood orange with a sesame citrus dressing.

Thanks to Ashley Nicole to pulling this together. I’m sorry more of our vegan lunch group didn’t make it. They missed out!

brooklyn brownie cupdakes

Holy crap! I think I went into an instant sugar coma after biting into these. Mine ended up muffining out out over the top and sinking in the middle. But the eat up just fine. And the little dent was the perfect place to stick the frosting. The black cherry preserves and small bit of whiskey add a lot of dimension to the flavor of the cupcakes also. Crazy good. Oh yeah, they’re the Brooklyn Brownie Cupcakes from Vegan Cupcakes Take Over the World.