Happy Halloween!

I've come across a great recipe, shared by another fellow member of my Goodreads vegan cooking group (thanks again, 'Blueberries'! :) ) and had to give it a try right away! 

It is de-li-cious!!!

I've made a few modifications (replacing the real egg with Ener-G; also using only ~1 c of white raisins and I used vanilla chai tea -mixing it all on that very day, not letting it soak overnight!) and baked it for only 1 hour, covered with tin foil.

Oh, I also didn't have lemon peel but used Valencia orange peel (dried) instead.

Here's the original recipe: Irish Tea Brack

 After reading that the round form is more traditional, I went with it and it turned out perfect!

 It's truly a great mix between a soft sponge cake and bread!!!

Of course, at this time of the year a pumpkin pie has to be made as well! ;)

I used Lindsay's (Happy Herbivore) recipe and it turned out perfect!

I whipped up some coconut cream quickly (I've posted about it here: Coconut cream ) and it was the ideal combo!!! (Sorry no pic, the family was like a bunch of hyenas, all wanting a piece of pie, no time for pics! LOL)

~*~*~

Wishing you all a Happy Halloween!

Be safe! (Especially if you're on the East Coast! Thinking of you all and hoping hurricane Sandy will be gone soon!!!)

Spooky Carrot cupcakes

Happy Halloween everyone! =)

In order to celebrate Halloween and getting my sweet tooth fix on, I had to bake another round of cupcakes today! No, it's not containing pumpkin this time.. but carrots! :D 

I turned to Isa Chandra's wonderful Vegan Cupcakes take over the world

and found the perfect recipe!

Since I grated a bit too many carrots, I doubled the recipe and just altered a few ingredients a bit.

I only got 18 cupcakes out of everything though, not as one would think 24.. Maybe the cupcakes are supposed to be smaller than I make mine.. either way, they taste great! Moist and fluffy!

Instead of re-posting the recipe, I can simply tell you that a Google search led me to this site Carrot Cake Cupcakes  (in case you don't have the book -which I'd really recommend to get! ;-) ).

The frosting was leftover from the cookies last week. Look here =)
It worked perfectly and the kids were happy to see more Halloween-ish colors, of course!

 

The eyeballs weren't vegan but used for my son's sake, so me and my girl just picked ours off and gave them to him! ;-) [Weren't so many left anyway! *lol*]

Modifications to the original recipe:


~* Spooky Carrot Cupcakes *~

 18 servings

*2 c of carrots (instead of 1c )

*1/2 c soft Silken tofu instead of soy yogurt

*a bit less than 1/3 c of coconut oil (instead of vegetable oil)

*1 c vegan sugar [2/3 white, 1/3 brown]

*1 1/4 c all purpose flour, unbleached

The rest stays unmodified! ;-)

Enjoy!