Wow, what a magical weekend at Disney’s Grand Californian! It was an absolute treat getting to see old friends, as well meet new ones…and for those of you who came down just to meet us in person: THANK YOU!!! We had such a blast getting to know you and hear about your “Happily Ever After” moments.
Ok back to blogging. One of more popular items this season, and my personal favorite, is our Vegan Pumpkin-Cream Cheese Muffin… YUM!!! So light in texture but decadent in flavor, these guys are super easy to make and are sure to make a perfect addition to your repertoire of fall goodies. Pumpkins are loaded with fiber, vitamins, and minerals…and let’s be honest, taste AMAZING in just about everything! Continue reading
I LOVE BRUNCH! The casual atmosphere, the light yet filling food, and-of course- a perfect time to enjoy a mimosa or two.
One of my absolute favorite things to make are ebelskivers. These little Danish treats are a fine cross between a pancake and a popover and can be filled with anything from sweet to savory. Continue reading
The other day, we tried our hand at vegan baking once again. To be honest, early attempts have been a total disaster. However, with a little time, a lot of practice and a TON of patience, we finally nailed it! Now, the baking itself was not the difficult part–it was the frosting that was our Everest. Previous attempts have ended in runny gooey messes that we ended up calling a “glaze”. Other frostings tricked us into thinking they would work, piping beautifully and holding its shape, but eventually collapsing and sliding right off when they came to room temperature. I eventually found myself sitting on the floor, back against the oven, vowing never to bake again—over dramatic, I know. Then I came to my senses, got some rest and had at it the next day. Now whether it be fluke, sheer luck or Divine Intervention, my frosting actually worked–BEAUTIFULLY! To make a long story short, it turns out that adding a little coconut oil (melted, of course) to your batch right when it comes out of the fridge (at least a few hours to set) stiffens up the frosting (the oil becomes solid when introduced to cold temperatures and stays solid even at room temperature)…and don’t worry all you anti-coconutters, it doesn’t taste like coconut.
Now whether you’re using a vegan butter (we like Earth Balance) or a vegan cream cheese (we like the Tofutti brand), the method is exactly the same: whip your butter/cream cheese until “fluffy” (don’t expect too much of fluffing…vegan butters DO NOT work the same as the real stuff). Then add your powdered sugar, toss in some cream of tartar (a little xanthum gum wouldn’t hurt either), a splash of extract and shove the whole thing in the fridge to set for a few hours. When you take it out, quickly toss in some coconut oil and voila, success!
Above, you’ll see our:
Vegan Vanilla-Macadamia Cupcake with a Vegan Almond Cream Cheese Frosting