Halloween is just around the corner, which means that themed parties are in full swing and fun food ideas are everywhere! This cute appetizer/dessert came to me after staring at some adorable crab apples for about a half hour trying to figure out just what the heck to do with them. Should I cut them up and use them in pies? Maybe I should poach them in wine… or what if I cut them into eyeballs? Nope, little apple-lanterns it is!
Of course I had to stuff them with peanut butter and raisins, although a vegan caramel filling would be great, as well. Now, you don’t have to carve the little faces into each one if you’re making a lot for a party, but it really does make them that much more awesome. You could also cut the face all of the way through to have a slightly oozy, creepy apple-lantern.
One of the downsides of living in Southern California is that it may be Autumn on the calendar but it’s only now getting into the mid-70s. What are seasons? I’m usually in Michigan this time of the year, visiting family, but I don’t foresee that happening anytime soon, so I don’t think I’ll actually get a dose of cool weather until January. (Wah, right?) But, I am super thankful that it’s under 80F right now, so I’ve decided that turning on the oven doesn’t seem like a cruel punishment!
If I was to tell you that I didn’t care about pumpkin, I’d be lying. Although, I can definitely say that I love ALL squash and that I think Pumpkin (spice) hogs the spotlight a little too much. Alas, sometimes I just need to satiate that pumpkin craving, and these muffins were perfect for that. I modified the Pumpkin Banana Nut Bread recipe from my Great Vegan Pumpkin eBook, added some ingredients and made them into single-servings for a tasty breakfast idea.
Another thing that I’ve been doing lately is directing more of my attention to my freelance photography work and keeping my portfolio up to date, so if you want to see a little of what I do outside of Vegan Yack Attack, give it a look! The latest post is of the wedding that I shot in early September and I love how the photos turned out!
I’ve also been trying to have more fun with my camera and equipment, so Corey and I have done a couple of random shoots here and there; one of them being a pumpkin shoot (as depicted below)! Did you know that you can buy levitating pumpkins?
Back to the recipe! These muffins are ULTRA-moist, filled with spices, crunchy pecans and rich chocolate chips. Are you drooling yet? Well, there’s also pumpkin, super-ripe bananas and some whole wheat flour for some healthiness. Make these on a Saturday morning for a perfect breakfast snack paired with a warm cup of coffee.
If for some reason you have never been to the blog Fork & Beans, you may be living under a rock. The blog’s creator, Cara, is incredible and super talented when it comes to transforming your favorite indulgences into gluten-free, vegan delights. So, when I heard that she was putting together her own cookbook, I just knew that it would turn out amazingly.
Lo and behold, I received a copy of Decadent Gluten-Free Vegan Baking to check out and it looks incredible! Her recipes paired with Celine Steen‘s photography equal some gorgeous recipes. Below, I’ve been given permission to share the delectable recipe for her Strawberry Swirl Cheesecake with Chocolate Graham Cracker Crust!
Fortunately for me, my dad’s birthday was earlier this week, right when I was making this cheesecake. I expedited the setting process by putting it in the freezer so that it would be ready in time for presents, which worked wonderfully. After my mom and I sang “happy birthday” to my dad, he blew out the candle and we dug in.
What a weekend! It all started when I got out of work late Friday night and got to baking some vegan and vegan/gf cupcakes for a friend’s wedding. Stayed up late, afraid that I would fall asleep and lay my head into the mixing bowl at any moment. On Saturday it was rush-rush-rush all morning, icing cupcakes, getting last-minute shoes for the wedding while also getting ready for LA Vegan Beer Fest afterward. The ceremony was gorgeous and I am so happy for my two good friends and their special day.
Talk about a “fashionably late” entrance, I got to the LAVBF at 4pm after an hour-long drive from Orange County! But, I was still able to squeeze some tasty foods and chats with great people in the 2 remaining hours. Going to the fest has been a tradition for me, and this was my 4th one! I can’t wait for next years.
Sunday was more visiting with friends that were in from out-of-town, tasty vegan eats (like a vegan churro in swirled soft serve, SO GOOD) and a dinner at Shojin on Monday night (another fantastic meal). Now, it’s back to work shooting cookbooks, making food over at Whole Foods and blogging for y’all, of course!
I made this incredible coffee cake on Mother’s day for my family/boyfriend’s family and everyone loved it! I have a mixed berry version on the blog and a pumpkin pie version in my Great Vegan Pumpkin eBook, as well. I’d have to say, this one is a new favorite for me! My next version will be with Apple Pie Filling, me thinks.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!