I’ve been trying to think of a proper name for these bad boys because it takes too long to say “chocolate stout cupcakes with oreo cream cheese icing”. The best thing I could come up with so far, is something that describes what happens when these cupcakes are served. All the guys (and ladies and undeclared) kind of make that “ooughmgh” sound when they have one in their mouths. If these cupcakes were people, they would be the kind of people who come to your party and fix your broken chair because they’re awesome like that.
This cupcake is so badass it’s got a mohawk.
For the whole of Home Made Month and October Unprocessed I’ve been having smoothies for breakfast. The first week was a bit of an adventure for my taste buds. I couldn’t quite get the balance right. Sometimes it was too sour, other times too viscous, or had no taste, even once or twice with a weird taste… well you get the idea. Until one day, at around day 12, inspiration hit, and BAM.
Black Forest cake in a glass.
I wouldn’t mind at all if all my days started like this.
Nothing says autumn like something made with pumpkin and apple. On the first day of the 2014 edition of Home Made Challenge, which coincides with October Unprocessed, in two separate conversations the topic of doughnuts came up. And whenever doughnuts peek into the cluttered confines of my mind they tend to grow roots and stay in my mind until I have satisfied my craving.
Two-bite pumpkin doughnuts filled with homemade applesauce. Totally vegan.
I have found the one.
Blueberry chai square
Ironically, having a bunch of new food intolerances has given me a new resolve to cook more. I’m excited to be back in the kitchen again, excited with trying out new ingredients, checking out new recipes. It’s like doing the Home Made Challenge, but less stringent because I always have the option of eating out!
Everybody knows that I have a sweet tooth. I’m not going to let these food intolerances stop me from satisfying my undying love for sweets – I am determined to find and develop desserts that will not knock me out.
Enter, coconut lime blondies.
Coconut lime blondies!
Developed for a friend named Rosemary with a gluten, dairy, and soy allergy, these squares have received the best reactions from friends and colleagues, in the history of Mighty Good Eats. They garnered fist bumps, even, so if I may say so myself, they are pretty darned good.
It’s been one of those fridge-purging days, coinciding with the end of a dark and rainy work week, making it an extra-depressing evening. The confluence of these events also left me with an intense desire to bake, a carton of buttermilk past its best-before date, and several black bananas in the freezer begging not to be thrown out.
Light and super moist banana snacking cake.