Margarita Cupcakes

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)


  1. Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners.
  2. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar.
  3. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smooth.
  4. 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.
  5. Transfer cupcakes to a cooling rack and cook completely before frosting.
  6. 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.
  7. 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.
  8. Spread icing on the cupcakes spreading all the way to the edges.
  9. 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

1tsp Vanilla

¼ C vanilla soy yogurt

Line muffin pan with cupcake liners and preheat oven to 350 degrees.

For Crust:

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.


Dinner on the fly

Class is finishing up and between that and 2 jobs I’ve been running on empty and so has my kitchen. On top of all that my little one has been sick the last 3 weeks and it’s been occupying my time but tonight I needed to scour the kitchen for something to make for dinner. Polenta is always an easy base since its so fast to make and versatile and Ava wanted Mac and cheese so I made a vegan version with broccoli and lentils for a bit more protein. It took about an hour to make everything but was so filling and I have lunch for myself and Ava tomorrow too!

In other news I’ve decided I need to go on a serious diet and exercise regiment. I already work out 3-4 times a week and I eat mostly healthy. None of my recipes have much fat in them if any and for the most part I eat very few preservatives. Any advice is welcome to get over this hump I’ve hit. PLEASE!

Now for the recipes:

Start with the spicy lentil soup recipe since this will take the most amount of time to cook. I added a rouge of equal parts of water and cornmeal to thicken the soup to almost a chowder consistency and added baby carrots.

Mac and “cheese” with broccoli.
Boil water for elbow whole wheat pasta 1 1/2 pounds for the recipe with a bit of sea salt. Once the water boils add pasta and begin steaming broccoli in a steamer or a pot with about an inch of water and salt and pepper. I added a bit of cayenne for a bite. We like our spice!
Preheat oven to 350 degrees.
Cheese sauce:
1 1/2 cup plain Silk almond milk
Little less than 1 c water
1/3 c soy sauce
1 T paprika
1 T garlic powder ( or a bit of fresh garlic if you like texture)
Pinch of salt
3 oz firm tofu
1 c canola oil
2 tsp mustard
1 1/2 c nutritional yeast

In a blender add all ingredients. Once pasta and broccoli is cooked add all to casserole pan and pour cheese mixture to it and bake 15 minutes until top is browned.
Feel free to add spice if you want. I added cayenne to mine as well 😃.

For the polenta I toasted the quick cool polenta and added just enough broth to combine and then about 1/8 c of almond milk once thickened I added a few tsp of sesame oil and soy sauce, garlic salt, pepper, and cayenne. (I tend to go overboard with the pepper). The beauty of polenta is that you can do so much with it.

Recipes coming this week: chocolate hazelnut coffee cake, chocolate truffles, Irish potatoes. To celebrate the Irish in all of us on St. Patty’s day a wonderful festive drink recipe!




For the diet front this is where I’m at now. I’m a size 6 and I’m trying to get down to a 2. I’d say I’d like to be 115-120 but because I work out weight is less important than toned and size.

Sorry no make up today. I look a hot mess. Oh well… Advice please!!!

Spicy Lentils and Polenta

What could be better on a cold winter’s night than some nice hot lentils with creamy polenta! How about nothing sept maybe adding in a good movie and some white wine! Check and check! This recipe take a bit longer to make but looks fabulous once it’s put together and is easy. Enjoy!

Spicy Lentils and polenta

1 cup lentils
1 cup polenta/corn meal
2-3 cup veggie broth
I cup water
Peppers and onions chopped
Chili powder
Cayenne pepper
Minced garlic
Vegan shredded cheese
salt pepper to taste

In a small pot add 1 cup broth to lentils or more. Enough to cover. Cover pot with a lid and het to boiling In a seperate larger pot heat 1 and a half cup broth and 1/2 cup salted water and bring to a boil. Reduce heat to a simmer and slowly incorporate corn polenta stirring entire time. Add garlic, peppers, and onions along with the spices and continue stirring until very thick. For creamier texture add more broth water or nondairy milk and margarine.
Stir lentils adding water to them
As stock dissolves. Until lentils
Are soft (about 20 minutes) add seasonings combine.
Spoon polenta onto a dish spreading it out and gullying the center like a bowl and add the lentils. Top with vegan cheese and cover so cheese will melt.


Blueberry apple breakfast pizza

I have been on a fruit kick lately. It’s one of few healthy things I can get my daughter to eat…. She has her daddy’s eating habits unfortunately but I’m working on it.

This recipe is basically a blueberry muffin and a pizza or giant cookie in one. I just added things and it somehow came together so well.

1/2 cup of flour (white or whole wheat)
1 tsp baking powder
2T apple sauce (unsweetened)
1 T apple butter
2 T agave
1/4 cup of brown sugar
1/2 cup (a little less) rice milk. Almond milk would be great too
Cinnamon to taste
Dash of salt
Fruit of choice I did a few hand fulls of blue berries.

Grease a pie plate, pizza pan, or a cake pan with removable sides. In an ingested oven place evenly distributed pan in oven and set heat to 420. Cook as the oven preheats for 12 minutes or just until a tooth pick comes out clean.
The raw batter was even delicious!


Snickerdoodle goodness

My anti-veggie fiancée even said these were good knowing they were vegan. I got hungry at midnight on a Saturday night and decided to bake something simple. These cookies are so good and so good for you. Not sugar free however! I got this recipe from chocolate covered Katie and felt the need to share it!


3/4 cup of flour
1/4 cup tsp baking powder
1/4 cup sugar
1/4 tsp salt
1/4 tsp creme of tartar
1 1/2 T nondairy milk
1/2 tsp vanilla extract
1/4 cup of vegan butter

Katie uses 1/4 plus 1/8 tsp of baking soda but I omitted it and they tasted great.

Preheat oven to 330 degrees
Mix dry ingredients in one bowl
In separate bowl mix wet ingredients
Slowly add dry to wet until you get a thick batter (I had some extra dry)
Make a mixture of 2 parts sugar 1 part cinnamon to roll cookie dough balls in flatten slightly and bake for 9 minutes.
Cookies will seem undercooked when first coming out of the oven. Let cool and enjoy!


Chocolate overload!

I gave up caffine and “junk” food for the new year so I’ve had a headache all week and craing sweets. I don’t eat bad food often but as soon as you say I can’t have this you want it… And soda was my headache remedy so I’ve also had a migraine all week! This recipe is definitely for chocolate lovers without all the bad fats that comes with a normal store bought muffin. My daughter and I are in agreement that this was delish! This was inspired by the single girl muffin recipe from Chocolate Covered Katie (great vegan blog)

chocolate peanut butter muffin

3 T flour
1 T cocoa power of choice
1/2 tsp peanut butter (preferably natural)
1/4 tsp baking powder
Pinch of Salt
1T plus 1 tsp non dairy milk add a little more for cupcake like texture.
1T applesauce
1/4 tsp vanilla extract
Add sweetener to taste (1T should be plenty. I did sugar free for mine the glaze added more than enough sweetness for me.)

Preheat oven to 330 degrees and prep muffin pan for your single muffin. Combine dry ingredients well then add wet. Batter will have an almost mouse like texture. Bake for about 13-15 minutes.

**i made these last night and omitted the applesauce and used 5T plus 2tsp of almond milk (add until mouse like texture) and they turned out like a brownie texture and tasted like peanut butter fudge
dark chocolate glaze

1T special dark cocoa
1T sugar
1T non dairy milk

Combine till cocoa and sugar are totally Dissolved in milk and microwave for 30 seconds. Stir till smooth and drizzle over muffin.

I put mine in the fridge and let everything cool and then enjoyed until I went into a chocolate coma! I hope you enjoy this healthy yet sweet treat!


Hello world!

Hello bloggers! My aim for this blog is to share recipes with those who are newly vegan or just trying to eat healthier. There is a big misconception that being vegan means you must give up taste or limit what you eat. That is very untrue. I am someone who has to have a lot of flavor in my food… Both spicy and rich. Pepper, garlic, and chocolate are my best friends when cooking! But being health conscious and allergic to all dairy products I had to find alternatives to my favorite desserts. Everything I eat and share is low in fat unless otherwise stated and vegan. Also I only will post recipes that have been tried by myself and non-vegan friends and family. I want to stress you don’t have to be a vegan to enjoy vegan food.
I will also share the happenings of my little girl who I swear will grow up to be a comedian. She is ridiculously funny and smart. She amazes me everyday. I love to share pictures of her and random artsy things I shoot. Sorry if I bore y’all sometimes. I’ll try not too. I hope you enjoy my posts! I will share soon!