This was my first run at making a vegan friendly carrot cake cupcake and I was happy with the turn out. I would consider them a blend of a muffin and cupcake, they are not overly sweet. Add some frosting and they would go over to cupcake land, otherwise you could serve them for breakfast… Continue reading Vegan Carrot Cake Cupcakes
Month: February 2011
Brown Sugar Frappe
It isn't easy making a frappe if you want it somewhat creamy, low-fat and not full of non-dairy creamers (which while they produce a very creamy frothy drink they are not very heart healthy). So while this doesn't have one swooning and saying "Oh Starbucks I will never visit you again" it does cure the… Continue reading Brown Sugar Frappe
Roasted Brussels Sprouts
To say the least Brussels Sprouts have never been high up on the list o' veggies I like to eat. Or prepare. Still, every once in a while I develop shopping amnesia and come home with them. And we choke them down, never prepared right. I had bought a bag of microwaveable Sprouts awhile back… Continue reading Roasted Brussels Sprouts
A Simple Sauce For Flavorful Ravioli
We were out and about shopping at Costco and the "sample table" in the center was for the Monterey Pasta Company, which was showcasing their fresh ravioli. I had the companies products before but not the Portobello mushroom flavor. It is a very robust flavor so it didn't need a heavy sauce that dominated -… Continue reading A Simple Sauce For Flavorful Ravioli