Ginger Nutmeg Spice Cupcakes

It’s been two months since I baked and brought treats into work — not good. So, I made these “ginger nutmeg spice cupcakes” from Chef Chloe Coscarelli‘s cookbook Chloe’s Kitchen, substituting chickpeas for pumpkin because I didn’t have the latter on hand. Then I topped them off with vanilla cream cheese icing and homemade date…

Coconut Craze Rice Krispie Squares

No introduction needed. 🙂  These babies speak for themselves! 3 tbsp Earth Balance coconut spread 1 tbsp Earth Balance or Becel (light) margarine (optional) 1 (10 oz) bag of Dandies vegan marshmallows 1 tbsp coconut cream (optional) 6 cups Rice Krispie or Koala Crisp cereal 2 tbsp flaxmeal ½ cup sweetened or unsweetened toasted shredded…

My (Vegan Carrot) Birthday Cake!

I decided to celebrate my birthday with two weeks worth of food and celebrations.  On the Sunday preceeding my birthday I did glow-in-the-dark mini-golf with some friends at church.  Then, on my actual birthday, I commemorated the auspicious occasion by baking myself a vegan carrot cake with vegan cream cheese.  It was supposed to be three…