September 3rd, 2010

Chili-Lime Roasted Chickpeas

Note: someone suggested you all might appreciate this post, so I'm posting it here. Hope you enjoy! I cross-posted to veganfoodpics, so I cut the picture here, as outlined in the community guidelines.

I'm in a snacky mood lately, and I've been wanting to make roasted chickpeas forever. After perusing some spice possibilities, I mixed a few things here and there and came up with these: Chili-Lime Roasted Chickpeas.

They're crunchy, spicy, Tex-Mexy, tangy, bright, bold, and so addictive. Perfect for devouring while watching bad TV, as it turns out!

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To see more Chili-Lime Roasted Chickpeas, get links to more spice combinations, and share your salty snack faves, please head over to Willow Bird Baking!

x-posted to bakebakebake, cooking, food_porn

Coconut Agave Cupcakes with Chocolate Buttercream Cupcakes



Hey there! My omnivorous diabetic mom demanded cupcakes, and so I attempted to find a delicious recipe that wouldn't kill her blood sugar levels. But when it came to the icing I just caved in and gave her some buttercream with real sugar (yes I'm a bad daughter).

But anyway back to the real issue at hand--delicious cupcakes. I found these to be super delicious, and would totally recommend them, and would recommend making them (and adding some coconut shavings to them to make them absolutely perfect). But I was wondering if any baking wiz could explain to me why my cupcakes came out a little...stout? They're just short and cute, and super moist, but it looks like they barely rised. Did I do something wrong?

Here's the recipe with my slight variations based on what happened to be in my pantry/fridge Vegan Cupcakes Take Over The World

Ingredients

2/3 cup coconut milk

1/2 teaspoon apple cider vinegar

2/3 agave nectar (I actually ran out and was short about a tablespoon or so, and added about two tablespoons or so of cinnamon sugar–super delicious)

1/3 cup canola oil

2 teaspoons of vanilla extract

1 and 1/3 cups of all purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Line your muffin pans with cupcake liners and preheat oven to 320 F. Mix together the coconut milk and the vinegar and let it curdle a bit (this sounds gross, but it actually is awesome at making your cupcakes absolutely moist and tender and beautiful, trust me). Then mix everything else together and fill your cupcake liners until it’s about 2/3 full. It should make about 12 cupcakes. Then pop ‘em in the oven for 20 minutes and let them cool. when they’re cool you’re ready to pop on the buttercream:

Ingredients

1/4 margarine (softened–or in my case melted a little bit in the microwave)

1/4 cup non hydrogenated shortening

1/2 cup unsweetened cocoa powder

2 1/2 cups of powdered sugar

3 tablespoons of coconut milk

1 1/2 teaspoons of vanilla extract

Beat it all together and pipe it on (or in my case be ultra lazy and put on with a spoon).


ALSO I'm trying to start a blog for fun and as a way to share some recipes I like with my family and friends and if you're into that sort of thing here it is: veganshmegan.wordpress.com