apple spiced cupcakes with maple “buttercream”

I was SO impressed how wonderfully moist and flavorful these came out. My cousin’s husband said this was “the best cupcake he ever had,” let a lone VEGAN cupcake. The cake itself has a wonderful warm appley fall flavor and the frosting is a very light maple flavor that is the perfect complement to the cake. I topped them off with little slices of apple and chopped walnuts.

This was the first time I made a frosting using earthbalance and I was very satisfied with the result. However, I think I am at that point where I forget what real butter tastes like as well…

Recipe for Apple Spiced Cupcakes (adapted from foodnetwork):

Makes about 12-14 cupcakes


  • 1 1/4 cup non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 2-1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon all-spice ( I didn’t have any so I used a little bit of cardamom, cloves, and nutmeg)
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup shredded apple (with the skin! it’s a good source of fiber :))
  • 1/3 cup coconut oil ( you may have to melt it a little if it’s not soft enough)
  • 1 cup brown sugar, packed
  • 1/2 tablespoon unsulphured blackstrap molasses (still don’t really know what this is)
  • 2 teaspoon vanilla extract
  • nuts optional, I just sprinkled some of mine with chopped walnuts!


  • 3 cups confectionary sugar
  • 8 tablespoons earth balance
  • 6 tablespoons maple syrup, or more


  1. Preheat oven to 350 F. Line your cupcake trays.
  2. Whisk together milk and vinegar, set aside for a few minutes.
  3. In a large mixing bowl combine all dry ingredients. Set aside.
  4. In a third bowl, beat together coconut oil and brown sugar until fluffy. The beat in milk and vinegar mixture, molasses, and vanilla extract until smooth.
  5. Add mixture to dry ingredients, as well as the shredded apple. The amazing part is that you can actually eat the batter without having fear of getting sick.
  6. Pour batter into cupcake liners and bake about 15-20 minutes. Use a tooth pick or fork to check the middle to ensure that they are baked to perfection.
  7. Remove cupcakes and set aside to cool. To speed up the cooling process I like to put mine in the freezer for 10-15 minutes, about 10 minutes after removing them from the oven.
  8. Beat together frosting ingredients and decorate your cakes!!












deluxe double chocolate chip cookies

This is my new favorite/best chocolate chip (vegan) cookies I have made since leaving behind dairy and eggs back in the barn. Chewy, chocolatey, and chunky, what more could you want in a cookie. I also think that I alone ate 75% of the cookies in two days…oops. This is also the first time I experimented with using earth balance vegan butter instead of oil and regular butter, as well as chickpea brine for an egg substitute…and I was very pleased with the texture.

Makes 12-14 small cookies

Deluxe Double Chocolate Cookies (adapted from Vegan Richa):


  • 4 tablespoons earth balance
  • 1/2 cup coconut palm sugar (or you can use regular sugar)
  • 3 tablespoons chickpea brine
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup (optional)
  • 1/4 teaspoon cinnamon (truly is a magical addition)
  • 1/4 almond milk (or more, can also use other non-dairy milk)
  • 2 cups all-purpose flour
  • 3 1/2 tablespoons cocoa powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • Dash of salt
  • 2 cups chocolate chips


  1. Preheat oven to 350 F.
  2. Mix softened earth balance, sugar, chickpea brine, vanilla, maple syrup, and cinnamon in one bowl.
  3. Mix Flour, cocoa powder, baking soda, baking powder, and salt in another bowl.
  4. Alternate dry ingredients and almond milk into the first bowl (if too liquidy, you can add more flour, if too dry you can add more almond milk).
  5. Stir in chocolate chips! Chill dough for 15 minutes.
  6. On a parchment lined baking sheet, making little balls with the dough, flattening them slightly. Bake for 10 minutes!





fudgy pb choco chip banana bread :p

I have been raving about this recipe for weeks/my friends can contest to how fudgy and brownie-like this banana bread came out to be. It is moist, gooey, and full of sweet chocolate and banana flavor, with a little twist of peanut butter throughout the batter.


Bananas are a perfect snack, especially before working out, and are a perfect addition to any breakfast meal (smoothies, oatmeal, bananas and peanut butter, etc). They contain 25% of the Daily Recommended Intake of Vitamin B6, which is important for red blood cell production, metabolism of carbohydrates (especially for breaking down stored forms of carbohydrates for energy, otherwise known as glycogen), production of neurotransmitters (GABA, dopamine, serotonin), and removing chemicals from the liver and kidney. Other foods containing high amounts of B6 include meats (tuna, turkey, beef, chicken), which are then followed by potatoes, sweet potatoes, and sunflower seeds.

Normally, when we think of bananas we think of the high potassium content (12% DRI), but bananas in fact do not even make it on the list of the top five foods with the highest potassium content (beet greens, lima beans, swiss chard, sweet potato, and potatoes), all of which have at least a 10% increase of potassium content, compared to bananas. Nonetheless, bananas are still a good form of potassium content, which is beneficial to cardiovascular health, good for lowering blood pressure, and maintaining dietary cholesterol. Bananas also are considered a food with a low-glycemic index, beneficial for those with diabetes, due to fiber content and water-soluble pectins, which moderate the digestion of the sugars in the banana. 13588982_10153869217591379_816867366_o

Banana Bread Recipe (adapted from Dairy Free Cooking):

Makes 1 9×5 Loaf


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup dairy-free milk (I used almond milk)
  • 1 teaspoon apple cider vinegar
  • 2 cups mashed bananas (about four bananas)
  • 1/4 cup canola oil
  • 2-3 tablespoons peanut butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups (more more) chocolate chips


  1. Preheat oven to 350 F and oil the loaf pan. Set aside.
  2. Mix together flour, sugars, baking soda, salt, and cinnamon. Set aside.
  3. Whisk together apple cider vinegar and milk and let stand for 2 minutes. Add to dry ingredients, along with the bananas, oil, maple syrup, peanut butter, and vanilla extract.
  4. Fold in chocolate chips and pour into pan. Bake for one hour, but check at the thirty minute mark, and fifteen minutes after then, using the toothpick trick. ( I believe I took mine out at about 45 minutes).

chocolate chia puddin

As I have started to explore new vegan food options and was craving something sweet last night, I came across some leftover chia seeds in my roommates cabinet and decided to do some recipe research. I knew that a gel could be formed by adding liquid to chia seeds and came across a chocolate chia pudding recipe, both simple and satisfying.

Chia seeds are packed with nutrients, including omega-3 fatty acids (responsible for reducing inflammation and high cholesterol), fiber (good for the digestive tract and also reducing inflammation), antioxidants (protective against cancer and also contributes to increased shelf life of the seeds), as well as carbohydrates, protein and various other minerals. The gel-like substance formed by chia seeds can induce the feeling of satiety, which is why there are some claims for weight-loss, although this claim has not been validated. Due to the gel-like substance formed by chia seeds in water, chia seeds are also a good egg replacer in baked dishes, especially when ground up into powder.

After my experience with this pudding recipe, I definitely want to continue to experiment more with chia seeds, especially in baked goods, and will be sure to document my successes and failures in future posts. The pudding came out think and rich, and not very seedy-tasting as I had expected; the consistency of the pudding was almost mousse-like, rich and velvety. I do want to sample other flavors/different quantities and ratios of flavors to make the pudding fit my exact chocoholic needs.

Recipe for Chocolate Chia Pudding (Recipe from the Minimalist Baker):

Serves 4


  • 1.5 cups of non-dairy milk (I used almond milk)
  • 1/3 cup of chia seeds
  • 1/4 cup of cocoa (unsweetened preferably)
  • 3 tablespoons of maple syrup
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of sea salt
  • 1 teaspoon of vanilla extract
  • Optional ingredients to incorporate in the mix or to top the pudding: coconut flakes, peanut butter, berries (strawberries, blackberries), chocolate chips, etc.


  1. Add all main ingredients to a bowl, besides the maple syrup, and set a side for at least 3 hours until a thick pudding consistency forms.
  2. Add maple syrup to mixture and mix in blender until consistency is smooth, creamy and less seedy in appearance.
  3. Add toppings!!