That might sound like a strange combination but trust me, the shredded coconut gives the crumble the most awesome toasty crunch. This is a variation of the recipe my mother has been making since I was a kid. It’s so quick, easy, and addictive. I made a huge one yesterday…
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Vegan Pineapple Upside-Down Babycakes
These babycakes are so simple to make, with a simple mixture of vegan butter, brown sugar and pineapple, baked under a vanilla cupcake base that I found in Isa Chandra’s Vegan Cupcakes take over the world. “Topping” Ingredients: 4 tablespoons (1/4 cup) Vegan Butter (I use Earth Balance) 3/4 cup…
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Vegan White Chocolate Chip Hazelnut Cookies
Vegan White Chocolate Chip Hazelnut Cookies Ingredients: 1 Cup Earth Balance or other Vegan Butter 1 Cup Packed Brown Sugar 1/2 Cup Granulated Sugar The equivalent of 2 eggs 1 1/2 cups All Purpose Flour 1 tsp Vanilla 3/4 tsp Salt 1 tsp Baking Soda 1/2 cup Vegan White Chocolate…
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Pink Lemonade Cupcakes
Pink Lemonade Cupcakes Makes 12-18 cupcakes Ingredients 2 1/2 cups flour 1 1/4 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon salt 1 1/4 cups granulated sugar 1/2 cup plus 2 tablespoons vegetable oil Egg Replacer ( Equivalent of 5 large eggs ) 3/4 cup thawed frozen pink…
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Vegan Chocolate Cherry Cream Cupcakes
I didn’t let the heat get in the way of my cupcake craving this afternoon. I flipped through Vegan Cupcakes Take Over The World, and fired up the oven and the AC. The only changes I made were using fresh cherries instead of frozen and candied. The Basic Chocolate…