Here’s a bit of cupcake porn for those who read this blog. Just some simple easy to make minty, chocolatey chip-y, vegan, gluten-free cupcakes for you to enjoy. The recipe follows Isa Chandra Moskowitz’s book Vegan Cupcakes Take Over the World‘s basic chocolate cupcake recipe. Instead of regular flour substitute gluten-free
Our dear friend, Ken, celebrated his graduation (Master’s Degree in Arts Management) from EMU last weekend & Ryan made, yes, count them, four different types of cupcakes for the party. Ryan’s vegan, gluten-free cupcakes never disappoint & these were amazing, as usual! Using our Vegan Cupcakes Take Over the World
As you should already know by now, if you’re a regular reader of our blog or you know Ryan & I personally, Ryan is a fantastic cook & an excellent baker. When he asked me what kind of cupcakes I’d like him to make me for my birthday, I decided
We made multiple desserts for our Christmas feast with our dear friends Steff & Ken, since Ryan couldn’t decide which of these two cakes he wanted to make (I know, it’s a hard life we live when we MUST make 3 desserts instead of 1…don’t you feel sorry for us?
I’ve been wanting to make falafel for some time now and I guess somehow watching Top Chef All Stars inspired me to try something different with it. And though this doesn’t deviate too far from traditional Mediterranean cuisine it does have a tidbit of Asian inspiration. So here it goes:
We hosted a birthday party for our dear friend, Steff, and as she has a gluten allergy and eats vegetarian we wanted to make something that was tasty, easy to eat, and vegan and gluten-free…also, we’re Texans and never miss an opportunity to “kick things up a notch”, as Emeril