Apparently I’m one of the few people in the world who has never had a chocolate dipped potato chip! The sweet and salty is such a wonderful combination, so I had to make them in cupcake form. If I did it again, I might opt for a darker chocolate for the frosting. But nonetheless, they turned out very yummy! Don’t prepare the chocolate covered chips and chip crumb garnish until the day of serving… otherwise, they’ll get gooey.
Ok, so it may not be very original as a Valentine’s dessert, but it’s pretty! Also, I have yet to make chocolate covered strawberries so I needed an excuse. I dipped the top of my cupcakes in ganache because it’s simple, but if you want something a little more decadent, use a pastry tip to fill them instead.
These make a great appetizer for any occasion, and just in time for Super Bowl weekend. They’re simple to make, but look like they took all day to put together. The cornbread is great on its own too, so feel free to make an extra batch to save for dinner!
Need a decadent dessert without all the effort? Then this recipe is perfect for you! Minus the time the cheesecakes need to chill in the refrigerator, this is the quickest and easiest dessert in my personal little cookbook (hence the name). Unfortunately, Murray Sugar Free vanilla wafers are no longer vegan! They now contain both egg and milk. Thank goodness I decided to double check the label before I bought them. So there I was… shocked and confused in the cracker/cookie aisle wondering what I could use as a replacement. Then I saw those new Golden Oreo cookies… and they’re vegan friendly! Luckily they’re yummy too. If you have the time and are feeling up to it, feel free to make your own cherry topping from scratch and a classic graham cracker crust. Or maybe fold in some melted white chocolate chips… the sky is the limit with this simple recipe.
I love any excuse to make gift boxes full of yummy vegan treats, and the holidays are my favorite. These gift boxes include cinnamon rolls, rice crispy treats, and Christmas cupcakes (just fluffy white cake with pink peppermint frosting). The cinnamon roll recipe is straight from Vegan Yum Yum. If you’ve never made cinnamon rolls before, I would head straight to her site for the step by step process. She even has a great video showing how to knead the dough and the best way to cut the slices. The recipe makes 12 normal size rolls, but I cut huge slices and made 8 jumbo rolls instead. I’d like to make minis one day soon with different fillings such as chocolate and espresso, so keep an eye out for that! Happy holidays!
I came across a great meringue recipe on the Vegan Marshmallows blog, so I thought I’d put it to good use. I love that it browns under heat. Actually, this was my first attempt at using a culinary torch, so please don’t laugh at my lack of skill. Many of the cupcake liners went up in flames… Continue reading “Lemon Meringue Cupcakes”
One of my favorite things about the holidays season is Silk Eggnog. It’s much more mild than non-vegan eggnog, but that’s what I love about it. I envisioned creating a creamy eggnog frosting to top my gingerbread cupcakes, but unfortunately, that was not the result. The frosting is still very yummy, but hardly any hint of eggnog. I guess I somehow had forgotten how little liquid goes into making frosting. Nonetheless, these cupcakes are a great holiday treat!
Happy Tofurkey Day! I hope everyone had a wonderful vegan feast and an especially yummy dessert. If not, you can always make these festive Cranberry Apple Crisp Cupcakes to make up for it! I got the idea from Sweet Savory Life’s recipe. I just simply modified them into cupcake form. Let me know what you think!