Uh huh… I went to town on these after they came out of the oven. My mouth is watering right now just thinking about how good these were!!!
Keeping this recipe in the fambam : )
If I can’t really handle the smell of cooking stovetop right now because of the pregnancy…there’s always baking : )
So… I’ve been experimenting with making an Ube Macapuno Cookie for the past year and I think I finally have a recipe down as far as texture and consistency ! YAY! I just feel like it’s missing one more thing….hmmm. At least I feel comfortable baking these for my friends now and I can ask what they think is missing as far as ingredients. My poor husband had to try every single test batch. haha. Will definitely keep you posted onto what the missing ingredient is! But so far so good and edible! haha.
Instead of going out for a run right now out in this HEAT, I’m indulging in some chocolate ice cream. I’ve tried many vegan ice creams made out of soy but this particular one, made with coconut milk, is so delicious!!!!!
this past weekend, i celebrated my 31st birthday. to celebrate my hubby baked me a vegan red velvet cake!!!! omg!!!! it was sooooo freakin’ delicious! i’m having a slice right now as i type up this blog. haha. he found the recipe on My Vegan Planet.com.
here’s the website where you can make your own scrumptious red velvet vegan cake!
For the batter:
6 Tbs Vegan Butter or Margarine
1/2 cup Vanilla Soy Milk
1 cup Flour (i used whole wheat)
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/3 cup Applesauce
3/4 cup Sugar
1/4 tsp Vanilla Extract
For the topping:
6 Tbs Vegan Butter or Margarine
3/4 cup of Brown Sugar (but I’m sure you could also use a raw/natural sugar)
1 (20-ounce) can Pineapple Rings
1) Heat oven to 350 degrees. Spray oil in each cup of a 12-cup muffin pan.
2) Melt the butter and milk for the batter in a saucepan over medium heat stirring occasionally. When the butter is melted, remove from heat to cool.
3) Meanwhile, prepare the pineapple topping, by putting 1/2 tablespoon of butter into each cup of a 12-cup muffin pan. Evenly sprinkle 1 tablespoon brown sugar over bottom of each cup. Place pan in oven until butter melts (about 3 minutes).
4) Cut the cherries in half, and cut the pineapple rings in quarters. Place a cherry half, sliced side up, in the center of each cup and lay a pineapple quarter on each side. Press the fruit down gently.
5) In a medium-size bowl, combine the flour, baking powder, and salt, and stir with a fork until blended. In a large bowl, whisk together the applesauce, sugar, and vanilla extract until mixed well. Add flour mixture to the applesauce/sugar mixture, and stir until the flour is incorporated. Add the milk/butter mixture and stir well to make a smooth batter.
6) Poor the batter into each cup of the muffin pan. Bake the cupcakes until they are lightly brown, dry around the edges, and pulling away from the pan – about 25 minutes.
7) Transfer the pan to a rack to cool for 5 minutes. Loosen each cupcake carefully by running a butter knife around the edges. Place a cookie sheet over the top, and invert pan, moving the cupcakes to the cookie sheet (pineapple on top…as is an upside-down cake). Cool completely.
** recipe adapted from http://vegweb.com/index.php?topic=28981.0)