It wouldn’t be the end of the year if there wasn’t a top recipe list on here, right? Last year’s was awesome, but we may have topped it! Take a look at which recipes I made this year were most popular. Warning: You may need a tissue for that drool dribble by the end of it.
13. BBQ Party Pack- The perfect solution to bring some delectable food to your friend or family’s BBQ! No need to eat a tasteless, rubbery burger patty.
12. Vegan Ceviche- I can’t believe it took me this long to make a vegan ceviche, but I am SO glad that I did. This came out insanely good!
11. Mini Pizza Pies!-Fun, kid and dad-friendly, not to mention DELICIOUS! Also, get ready for a few more pizzas on this list.
When I was a Brownie, my troop members and I would get together for sleep-overs all of the time. There were a few girls who liked scary stories, and talking about folklore; there was even a Ouija board brought out at one point. But one story that I will always remember being whispering around a campfire, was that of Bloody Mary. Even still, when brought up, the chance appearance of Bloody Mary in your mirror is creepy and chill-inducing.
Of course, it is only appropriate that the thought of her arises around this time of the year. While coming up with a delicious, gluten-free cupcake recipe for a dinner, last night, I decided to make something fun and festive. Using frozen berries to give the appearance of bloody ooze is what gives this recipe its name. I assure you, there is nothing creepy about how good these suckers are!
First of all, we have a moist, gluten-free vanilla cake base, then it is cored and stuffed with a cream cheese/berry mixture, and lastly is topped with berry and chocolate drizzles. The great thing about these is that they don’t have to be nice and neat and perfect. Get sloppy with it! You could also try dunking the cupcakes in the chocolate then splattering the berry mixture on top. Fun!
I must mention that these cupcakes were devoured gleefully, and that there were no disappointed faces amongst us. Some were surprised that these were gluten-free cupcakes because of how moist and non-brick-like they were. I’ve added some notes to the recipe concerning flour changes, etc. which makes this recipe pretty flexible.
Friday. I’m a day late with this post, but I have a good reason! I’ve been working on a pretty sweet project for Vegan Cuts that’s due to come out next month and it is awesome. But, look what I’ve made for you! Chocolate Cupcakes with Peanut Butter Cream Cheese Frosting. Hell to the yes.
The first time I made these cupcakes was for my friend’s birthday, a couple of months ago. I think that I’ve mentioned them since then, but have not unleashed the perfection that is this addictive cream cheese frosting. I even made the cupcakes oil-free to balance out the indulgence that lies atop its chocolate-y throne.
To put it bluntly, the birthday boy said that these were some of the “best cupcakes that I’ve ever had”. Now, you can enjoy them yourself! They’re super easy to make and are a total people pleaser. Just make sure to save one for yourself if you make them for a group, I almost totally missed out on trying them because they went so fast.
The weather out in Southern California has decided to take a turn for the East coast, with its severe humidity and summer thunderstorms. I mean, I’m not entirely mad; summer storms like this remind me of my family vacations in Michigan, just.. not as pretty. Not only is everyone in the LA area complaining, we all have to deal with idiot drivers that are scared of the rain; things I reserve for winter! But, I have a great solution to ease the sweating, and my sister’s cat, Stitch, is here to help me share it.
I had to include him, of course, because he’s mostly black and it’s Friday the 13th. Plus, isn’t he just the cutest?! Well, maybe not the cutest but he’s certainly up there in my book. Back to the recipe, Mint Chocolate Chip Ice Cream Cupcakes. After dreaming for several days about a delicious cupcake that would cool me off, while satisfying my sweet tooth, this combination came to mind and seemed perfect.
Mint has properties of its own that will give you chills, but put it into a sweet ice cream and you have something that I would not be angry to receive a brain freeze from. Then there’s chocolate, I think just by looking at past recipes you can tell that I adore chocolate, so this was easy for me to pair up.
In a medium-sized pot, bring the coconut milk and sugar to a boil. Then adjust the heat to low-medium and simmer it, stirring frequently, for 5 minutes.
Pour the mixture into a bowl (or large measuring cup with spout for pouring), and stir in the salt, mint extract and spinach juice. Place the cream mixture into the refrigerator to cool down for 20 minutes, then to the freezer for 30 minutes.
In the mean time, Preheat oven to 350F, and prep two 12-count cupcake pans with liners.
In a large bowl whisk together flour, sugar, cocoa, baking soda, and sea salt. In a medium bowl mix together apple sauce, vinegar, vanilla extract, and water.
Then, mix the wet ingredients into the dry slowly using a whisk. Pour batter into each liner until it is about ¾ full or a centimeter from the top of the liner.
Then bake for approximately 15-20 minutes (18 always works great for me), check with a toothpick to see when they are finished.
When they are cool enough to handle, take them out of the cupcake pan and place them in the refrigerator to cool.
Once the ice cream base has cooled, pour it into your ice cream maker and set the timer for 10 minutes (mine is fast).
Melt ⅓ cup bittersweet chocolate with 1 tbsp. Coconut oil in a double boiler until a smooth and thin consistency.
Here’s where it gets interesting: when the timer goes off, carefully use a fork to dip into the chocolate sauce and flick around the ice cream maker’s bowl in thin stripes.
Every 30-45 seconds or so, push the top layer into the rest of the ice cream so that it breaks apart; repeat until the chocolate sauce is used up.
Now, take your cupcakes and make a hole about 1½” wide and 1″ deep in the center of your cupcake (make sure not to scoop out the very bottom. It will be roughly 1 Tbsp. or so of cupcake innards, which you can use for a trifle, cake pops, or just eat immediately like me ;).
Place the cupcake “shells” into the freezer along with the finished ice cream so that they can both harden (about 20 minutes).
Melt ¼ cup Bittersweet chocolate chips with coconut oil and maple syrup in a double boiler and stir together until smooth, turn heat on low until your ready to use it. Use the last bit of chocolate for garnish by chopping it up roughly.
When the ice cream is more firm, use a small spoon (or melon-baller like I did) and place about 1½ Tbsp. of ice cream into the center of each cupcake so that it comes out of the top.
I recommend doing this is sets of 12 so that the ice cream doesn’t melt into the cupcake.
Take the chocolate sauce and drizzle it over the tops of the cupcakes and sprinkle a little chocolate on top, place in the freezer for 10 minutes, or until you’re ready to serve!
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]!