Peanut Butter & Jelly Cupcakes (vegan)yields 12 cupcakes
Ingredients:
2 cups whole wheat flour, lightly spooned and leveled
2 Tbsp baking powder
1 cup soymilk
1 banana
1/2 cup sugar
1/2 cup peanut butter
1/2 tsp salt
1 cup blackberry preserves
1 Tbsp cornstarch
1/4 cup water
Preheat oven to 400 degrees.
In a large bowl, combine flour and baking powder. In a food processor/blender, combine banana, sugar, soymilk, peanut butter, and salt. Process until completely smooth, then pour into dry ingredients. Stir until completely incorporated, but don't over-mix. Scoop into lined cupcake pan. Bake about 15 minutes, until a tester inserted into the center of a centrally located cupcake comes out clean. Cool in pan 5-10 minutes, then remove to a wire rack to cool completely.
To make the jelly glaze: In a small saucepan, bring the blackberry preserves, water, and cornstarch to a boil. Reduce the heat and simmer 4-6 minutes, stirring constantly. Remove from heat and cool completely in a cereal/rice bowl.
To ice the cupcakes: take each cooled cupcake by the paper wrapping and dip into the glaze upside-down. Twist to be sure the entire top of the cupcake is glazed. You could probably spread the glaze on with a knife or spatula, but that wouldn't be nearly as much fun.
I am listening to the happy sound of cars sloshing through puddles below my window. It was a beautiful sunny day, with the slightest nip in the air, but it has turned into a rainy and downright chilly evening. I love this time of year, truly. I couldn't think of a better night for Potato Corn Chowder from The Accidental Vegan. We were not disappointed - this is one seriously thick soup (thank you, Mr. Immersion Blender), full of potatoey goodness and the sweetness of corn. I am a sucker for a good, creamy, hearty potato soup and this one fit the bill with no help from the dairy industry! It smelled fantastic while it simmered for 30 minutes (this is a great dinner for nights when you can't or don't want to constantly attend to the cooking dinner). I think Devra said it would yield 6 servings, and it did - we each had three and I don't care if I get fat right now. Maybe tomorrow, but not right now.
2 cups whole wheat flour, lightly spooned and leveled
2 Tbsp baking powder
1 cup soymilk
1 banana
1/2 cup sugar
1/2 cup peanut butter
1/2 tsp salt
1 cup blackberry preserves
1 Tbsp cornstarch
1/4 cup water
Preheat oven to 400 degrees.
In a large bowl, combine flour and baking powder. In a food processor/blender, combine banana, sugar, soymilk, peanut butter, and salt. Process until completely smooth, then pour into dry ingredients. Stir until completely incorporated, but don't over-mix. Scoop into lined cupcake pan. Bake about 15 minutes, until a tester inserted into the center of a centrally located cupcake comes out clean. Cool in pan 5-10 minutes, then remove to a wire rack to cool completely.
To make the jelly glaze: In a small saucepan, bring the blackberry preserves, water, and cornstarch to a boil. Reduce the heat and simmer 4-6 minutes, stirring constantly. Remove from heat and cool completely in a cereal/rice bowl.
To ice the cupcakes: take each cooled cupcake by the paper wrapping and dip into the glaze upside-down. Twist to be sure the entire top of the cupcake is glazed. You could probably spread the glaze on with a knife or spatula, but that wouldn't be nearly as much fun.
I am listening to the happy sound of cars sloshing through puddles below my window. It was a beautiful sunny day, with the slightest nip in the air, but it has turned into a rainy and downright chilly evening. I love this time of year, truly. I couldn't think of a better night for Potato Corn Chowder from The Accidental Vegan. We were not disappointed - this is one seriously thick soup (thank you, Mr. Immersion Blender), full of potatoey goodness and the sweetness of corn. I am a sucker for a good, creamy, hearty potato soup and this one fit the bill with no help from the dairy industry! It smelled fantastic while it simmered for 30 minutes (this is a great dinner for nights when you can't or don't want to constantly attend to the cooking dinner). I think Devra said it would yield 6 servings, and it did - we each had three and I don't care if I get fat right now. Maybe tomorrow, but not right now.
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