A lot has happened since I last posted. Some good, some bad, some really bad… Working two jobs has made cooking difficult but thanks to the great state of New Jersey I have had to give up a 10 year career because of new and very expensive licensing laws. I have given up massage and so lost my second job. My husband (I got married!) has been out of work for two years and he’s been playing Mr Mom for our daughter. He’s looking but with no real skills outside of cooking there’s not much out there that pays well.
Don’t feel sorry for us since I can’t do massage I decided to do something else I love… Skincare and makeup. I have joined the ranks of Mary Kay with the career path of becoming a director by June! Or at least in DIQ! I want the pink caddy in my driveway! So if you’d be so kind check out my website and like my page on Facebook. Mary Kay is far more than just lipstick and there’s a lot for men and women alike! I’m hoping the profit from the crazy commission rate will replace the money I’m missing from my last massage job and I am so excited to own my own business again. 😋
We are going to have a house soon… Rent to own that is less than what we are paying for our apartment and the kitchen is A-MAZ-ING!!! I can’t wait to cook in it! Especially now that I have the time again! I’ll post my recipe for a healthy, vegan chocolate mousse soon and the pumpkin variation too. It’s yummy! Until then I’ll spare you the sob stories. Remember check out my site and like my Facebook page please!!!
I’m going to do a BIG drawing once I get to 50 fans! I hope to see you online! I am very excited if you can’t tell!
Well I’m getting married in 2 weeks! So because of this I’m freaking out And trying to shed a bit of weight before I do. Yesterday’s food was pretty boring but I’m off today so I can take my time cooking and making sure my diet food tastes good! Breakfast today PB&J oatmeal. It’s super creamy and no milk at all in it. Keep the calories low since there’s PB in it.
peanut butter and jelly oatmeal
1/2 cup rolled oats
1/4-1/2 cup water
2 T peanut butter
2 T puréed berry of choice or preserves
In a microwave safe glass, mug, or bowl melt banana and add to oats water and preserves or purée. Mix together and cook in microwave for about a minute or until all water is absorbed into oats. Mix again. The banana will make the oatmeal creamy and thick.
My fiancée had his friend over last night and I was bored. I ran out of almond milk and had to improvise but this little cake came out really good considering. It’s really simple too and I cooked mine in a coffee cup in the microwave. (it was 11 and night and I was hungry!)
coffee cup single serving chocolate mint cake
3 T whole wheat flour (any will do I like the whole wheat)
Pinch of salt
2 T chocolate cocoa (mine was chocolate mint cocoa mix)
1/4 tsp baking powder
1 T agave nectar
1 T plus 1 tsp water or milk of choice
1/4 to 1/2 tsp mint extract.
Mix dry ingredients until well combine and then add wet. I used water but I think this would be so rich and delicious with dark chocolate almond milk! Prep a coffee cup with oil spray and pour mix into cup. Microwave for 1 minute. Let cool.
I added my peanut butter frosting on top. I had a little left and I thought what could it hurt! It was yummy!
Happy 4th everyone! I’m making non-vegan banana break for my fiancée (yuck) it’s from a box I was appalled that he asked me to make it but if it makes him happy. I’m making vegan lemon bars for the family later on. I’ll post the results! Have a great holiday everyone!
I have an obsession. Not an unhealthy one but a healthy obsession… Even more so than avocado…. It’s chai tea! I can drink it every day and it’s even more delish in milkshake form. So I’ve seen lots of complicated recipes for cupcakes but this morning I had little time and very little ingredients. The wonderful thing about chai teabags is that they have all the essential spices in the bag to make a very tasty treat. So I thought I’d try to simplify the recipes a bit.
vanilla chai cupcakes/muffin…. Single serving!
3 T whole wheat pastry flour
1T cream cheese (I did this in place of the usual applesauce and to sweeten it a little. If fat free is your goal use cinnamon applesauce)
3-4 T chai infused milk of choice
2 chai tea bags
1T plus 1tsp agave
1/4 tsp baking powder
1/4 or 1/2 tsp vanilla depending on how vanilla tasting you want cupcake
1/4 tsp of ginger
Spinkling of black pepper for a little extra bite
*these can be made in a coffee cup in a microwave if short on time!
In a small saucepan bring some milk and 2 tea bags (any extra can be used to make a chai milkshake or latte!) to a simmer. Heat until chai tea steeps completely and is a caramel color.
If baking preheat oven to 330 degrees. Prep muffin pan or coffee cup.
Add all ingredient ingredients and mix completely then add wet. Add enough milk/tea mixture to get muffin or cupcake consistency you want. Once completely combine pour into prepped coffee cup or pan.
Bake about 12-15 minutes or microwave for about a minute and a half. And enjoy!
Extra chai can also be used to make a cream cheese spice frosting! I will post a few frosting recipes later on. I’m on my way to the zoo for fathers day now.
Happy fathers day to all the daddies out there! Have a great day!
I love making cupcakes. I love cooking in general and with a wicked sweet tooth I look for every opportunity to bake desserts I can find. Today is my friend from works bday. Yesterday I decided to wake up early and make something for the occasion. I bring cupcakes all the time so I thought I’d change it up a bit and made brownies. They can’t be just any normal brownies so since I was out of cream cheese I went with my favorite combination. Mint and chocolate! I have 5 I saved for myself because they were so yummy and I can only share so much. Haha! I used whole wheat flour and the consistency was really nice. I doubled my recipe to make super thick brownies. But here’s the recipe for normal people!
Minty chocolate brownies
2 C whole wheat flour
2 C raw sugar (can sub other sweeteners)
3/4 C unsweetened cocoa
1 tsp baking powder
1 tsp salt
1 C water or milk of choice
1 C oil or applesauce
1 heaping tsp mint extract
Heat oven to 350 degrees and prep brownie pan
Mix dry ingredients well then add wet. Combine until free of lumps and completely mixed.
Pour batter into pan and smooth with spatula. Bake 20-30 minutes or until fork or tooth pick comes out clean.
Top with powdered sugar, Icecream, or vegan cream!
Peanut butter or cream cheese to swirl In.
Work was having a Cinco De Mayo themed party this month so I thought what would be more festive than Margaritas! We obviously can’t drink on the job so how bout Margaritas in cupcake form! Everyone loves cupcakes! I made both full size and mini cupcakes for the party and they were a hit. No one believed these were Vegan!
- 1/2 cup lime juice
- 3 teaspoons lime zest
- 2 cup soymilk
- 1/2 cup canola oil
- 4 tablespoons tequila
- 1 teaspoon vanilla
- 1.5 cup granulated sugar
- 2 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup margarine
- 2 tablespoon soymilk
- 6 tablespoons lime juice
- 2 tablespoon tequila
- 2 tiny drop green food coloring
- 4 – 5 cups confectioners’ sugar
- 2 pinch kosher salt or 1 pinch coarse salt
- 1 cup large crystal decorator sugar (to decorate edge of cupcakes)
- Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
- Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
- Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.
- Fill liners about 3/4 fill. I use an ice-cream scoop. Bake 20-22 minutes or until toothpick inserted in center comes out clean.
- Transfer cupcakes to a cooling rack and cook completely before frosting.
- Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring.
- Sift in 2 cups 10x sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too runny. Refrigerate until ready to use.
- Spread icing on the cupcakes spreading all the way to the edges.
- Roll the outer edge of the cupcakes in the sugar crystals.
I didn’t put tequila in the icing since it wouldn’t get cut off and I didn’t know how many one person would eat. We can’t have drunk employees walking around! The icing would have been even yummier with it in there though! There was nothing leftafter the party to take home 🙂
These were my first attempt as cheesecake cupcakes and although ugly… (they fell on the way to work because I didn’t chill them enough and of course I didn’t take the picture before I left!) they tasted so good! Next time will be prettier I promise!
Vegan Cheesecake Cupcakes
10 Graham Crackers
½ C oil of choice
(I used Olive Oil b/c I was out of Coconut)
½ C plus 2 T Agave Nectar divided
12 Oz Vegan Cream Cheese (I use Tofutti)
½ C unbleached sugar
¼ C vanilla soy yogurt
Line muffin pan with cupcake liners and preheat oven to 350 degrees.
Smash crackers and mix with 2 T Agave and oil. Spoon into liners and press down firmly.
Bake at 350 for about 10-15 minutes.
Blend all remaining ingredients in a blender until smooth. Poor into liners until ¾ way full. Decrease oven temp to 325 and bake for about 30 minutes and then immediately move refrigerator until hardened.
I have decided or was persuaded to start a cupcake business! So I am trying to figure out a name…. Here are the ideas I have. Please comment an let me know your thoughts!
Peace, Love, and Cupcakes
All You Need is Cupcakes
Let Them Eat Cupcakes!
Having a two year old little girl makes for very little time to have adult time. Add in that I have two jobs and go to school and I am basically a hermit. It was time for a night out and my fiancée though so too… But where to go?
We live in New Jersey which is means you can go to the movies, mall, or dinner/bar. None of that seemed interesting enough for us. So we were left with two options… Philly or Atlantic City. Atlantic City just happens to be my favorite place in Jersey and a new casino just happened to have opened.
So we had the destination I needed something to wear. Everything I have is work clothes or too big so I needed a shopping trip! First time I’ve been excited to try clothes on in a long time. 2 dresses and $50 later I was all smiles. I felt good about myself for the first time in a long time.
I have a thing for polka dots
My night out dress. Let me add it’s not easy to take a picture of yourself with an iPhone other than of your face. Ha!
So Revel is absolutely gorgeous. Every room is themed and very modern. Everyone is friendly and actually genuinely excited when you win. We walked the casino and the overlook they have. Here’s some pictures I took of the casino.
The red room
This must be what Alice felt like in Wonderland when she was trying to get the key off the table.
The lights light up when you walk under them
This escalator goes up 11 floors to the rooftop garden
Some of the cool lighting
We had a lot of fun without even stopping in any of the night clubs. Here’s some pictures of Joe and I.
The funhouse mirrors were all over the place and made me feel skinny!
It was a fun night of margaritas and people watching. Do you have a favorite place to go on a night out? Where do your plans usually take you?
This recipe was the biggest success out of all other recipes I’ve brought in for my non vegan friends. So much a success people are asking me to make them for parties and offering to pay me! I was shocked and really excited!
Chocolate Covered Banana Cupcakes
1/2 C puréed banana (about 2 ripe bananas)
1 1/4 C whole wheat flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt (do not omit)
3/4 C sugar or natural sweetener
1/3 C canola oil (for fat free version unsweetened apple sauce)
2/3 C almond milk (I used vanilla almond milk so I omitted the vanilla extract)
1/4 C Chocolate chips
1/2 tsp almond extract
1 1/2 tsp vanilla extract
Preheat oven to 350 and prep cupcake pans.
Purée bananas in blender or magic bullet. You can also melt in microwave.
In separate bowls mix dry ingredients and wet ingredients. Pour wet into dry until just combine. Do not overmix or cupcakes will be tough!
Fill liners about 2/3 of the way full and smooth tops. Bake for 20-22 minutes let cool and top with chocolate frosting. I put mine in the fridge for frosting to harden a little. You can also top with dry banana chip or white chocolate shavings to make extra fancy 🙂