June 19th, 2010

  • 3bee17

I will never get over the versatility of Cupcakes

I am graduating from high school and for my party I've decided to make lots of vegan cupcakes in lots of varieties. It isn't for a month BUT it's never too early to start testing out recipes ;) Earlier in the week I tried a carrot cake recipe which was decent and a red velvet cake recipe which totally failed. They kind of overflowed out of the cupcake tin and then completely deflated. I'm not sure what happened but I don't really care because artificial colors freak me out. Are there any natural red food dyes that aren't animal derived? Maybe I will try again if I can find something like this.

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Mulled Wine and Cookies

I have asked many a question of this community, so I thought it was time I gave some recipe love right back to ya! (Not my own recipes, but delicious all the same!)

Tonight I am drinking mulled wine, a fantastic winter treat (for those of us in the southern hemisphere)!

I made mine by combining a 750ml bottle of merlot with two cinnamon sticks, two star anise, a few black peppercorns and a large pinch of cloves. I then microwaved it on high for 3 minutes. You don't have to drink it all straight away, just pour some in a glass (using a strainer, makes it easier) and nuke it again for about a minute. I like to grate fresh nutmeg on the top of mine when I'm ready to drink it :)

I also recently made PBJ thumbprint cookies that I found on the PPK forums.

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Enjoy :D