what do you do when someone you love is having a birthday, but can’t eat much sugar? find a dessert that’s low on the glycemic index!
happy halloween everyone! although i realize it might be too late for you to make a dessert in time to celebrate halloween, i wanted to share this delicious recipe with you, in case you want to make it for other seasonal celebrations. the cupcake is a delicious mix of pumpkin and chocolate flavors, and the frosting is an amazingly mouth-watering blend of cream cheese and spices. i didn’t change the recipe at all, so please click here to check out the recipe on the original website. the recipe made 1 dozen regular sized cupcakes, and 3 dozen mini cupcakes. yum!
ps- are any of you dressing up tonight? what are your costumes?
i bet you’re wondering where the banana chocolate-chip bundt cake went, right? honestly, it was hard to keep this dessert (or breakfast!) on the plate long enough to take a picture of it!
in case you missed part one of the vegan cupcake extravaganza, i’ll catch you up to speed. jamie, tyler, mike, and i perused the cookbook vegan cupcakes take over the world, by isa chandra moskowitz and terry hope romero, and bit off more than we could chew in one night by selecting two recipes. we started the project late in the evening, and didn’t thoroughly read the directions for the creme pie cakes, which includes not one, not two, but THREE steps of chilling ingredients for at least an hour.
several halloweens ago, a thoughtful friend (i think it was capnscurvy) clipped a recipe from the mercury news for black cat cookies. i made them for the halloween party we threw that year, and loved them. but as halloweens are a full year apart, i have to admit that i almost completely forgot about the recipe after the first go with it.