Monkey Cakes Recipe (photos below)

BANANA CUPCAKES
Preheat oven to 450 degrees F. 

Mix:

2 c. whole wheat flour
1 1/2 tsp. baking soda
1/2 tsp. salt

Cream:
1 c. raw vegan sugar
1/3 c. vegetable oil

Add to liquid:

5 ripe bananas ( I thawed some frozen ones from the freezer)
1/4 c. water
1 tsp. mexican vanilla
1 c. chopped walnuts (optional)
1/2 c. oatmeal (optional)

Slowly add dry mix. Make sure there are not any lumps. Pour into lined cupcake tin. Fill about 3/4 way.
Bake for about 20 minutes or until a toothpick or fork comes out smooth
Makes about 1 1/2 dozen large cupcakes.


YELLOW CREAM CHEESE FROSTING

Mix:
1/4 c. Earth Balance margarine
1/4 c. Tofutti cream cheese
1 tsp. mexican vanilla

Add:
2 c. powdered sugar about 1/2 c. at a time

Add:
1 tsp. yellow food coloring

Mix well. Refrigerate to harden before icing.


Decorate top with sliced bananas and a sprinkle walnuts!


Enjoy!
Yum!

Best Vegan Cupcakes Yet!

Vegan Banana-Walnut Cupcakes with Cream Cheese frosting! DELICIOUS!
Happy Birthday Jacob!

Stay tuned for recipe!

Jack's Lazy Afternoon.

I uploaded some photos from the past months taken of Jack.. I don't know how many of you understand how crazy his hair really is..
Here is proof!

haha. I laugh every time I see these.. I have since given him a little trim..

Kitchen Disaster, Cupcake Success

Yes, I dumped powdered sugar all over the stove top.. which fell through the vents and into the oven, where cupcakes were baking. I had to pull vacuum out the oven. It was hilarious.
Anyway, EVERYONE loved our cupcakes, but we did not win. There were 25 bakers and I definetly think we were in the top 5.. It was a fun experience and gave me a little insight on where I stand in the vegan baking world.. Wait for the cookie competition!!! (who knows when that will be...)

How Convenient!

I mucho <3 these herb trays that are kept in the freezer! I just made the fastest pesto lunch for tomorrow with the garlic and basil. No chopping, no crushing, no blending.. just popped them into a warm pan with olive oil, salt and pepper (and red pepper flakes of course!). These wonderful trays can be found at your local Trader Joe's. MMm mm mm.

I LoOoooVVeeE Aaron Sanchez.

Gimmie some of that fooood del barrio!!!

Since school has been out, I have been watching EVERY show Aaron is on. Chopped, Chef vs. City, Best thing I ever Ate..
Trying to find a way to get to Centrico in NYC to dazzle him with my foodie knowledge...

Self Defense Bake-off!

I entered a Vegan cupcake contest taking place this Friday. Proceeds go to fund free self-defense classes for women and transgender individuals. Saturday was a day full of cupcake baking madness. I wish I would have taken a picture of the kitchen after-math. This is the recipe I have created.. They turned out pretty good, but I need something to spruce it up.. Any suggestions???

Chocolate Covered Peanut-Butter Pretzel Cupcakes! by: Emily & Courtney

Makes 2 dozen Cupcakes
Preheat oven to 350 degrees

Mix together dry ingredients:

3 c.  flour
2 tsp Baking Soda
1/2 tsp salt
3/4 c. cocoa powder

In a separate bowl, cream:

3/4 c. soy margarine
2 c. sugar

Add:
2 c. unflavored rice milk/soy milk
2 tsp vanilla

Slowly add dry ingredients to wet ingredients until well mixed. Make sure there aren't any lumps! Spoon batter into lined cupcake tins. If not using a cupcake liner, make sure pan is well greased. Fill tins 3/4 full. Bake about 20 minutes until an inserted toothpick comes out of cake clean.
Let cool.

Sweet Peanut Butter Frosting
1/3 c.  unflavored rice milk/soy milk
Boil and remove.
Add:
1 Tbs. soy margarine
1 tsp vanilla
2 Tbs creamy organic peanut butter
2 Tbs molasses

Stir until well mixed.
Slowly add powdered sugar about 1/2 c. at a time until frosting is to desired consistency(about 2 cups).
When cupcakes are cooled, frost cupcakes with a knife or a piping bag. Sprinkle crumbled pretzels (about 1 cup total) on top. Melt down 1/2 dark chocolate bar and lightly drizzle over top of cupcakes. Enjoy!