(A Better For You) Homemade Shamrock Milk Shake

March 15, 2012 Arielle

They say if you catch a Leprechaun on St.Patricks day he will lead you to his pot of Gold and bring you lots of luck.

I remember as a kid, my brothers and I would set a huge trap to catch the little Irish man, including placing a video camera nearby so we could have it all on film. Unfortunately instead of finding a pot of gold, my mom pranced around a stuffed Leprechaun who gifted us with gold coins and a box of lucky charms...(Yes! I love marshmallows!)

I thought about what kind of treats I would leave for Baby Boo from the luck of the Irish, and I knew that I had to avoid those coins and marshmallows at all cost. One being that I would be the one to eat all those gold coins, and two I would be the one to eat that box of cereal...And I have to prepare myself for Peep season which is coming up in April...

Oh my lanta I love Peeps.

So instead, I tried my best to think of a treat that went well with this holiday. As I was watching (or shall I say fast forwarding) through the past bachelor episode that I never want to talk about again, a commercial popped up for the McDonalds Shamrock Shake.

I wanted it.

I'm not sure if it's because I love green foods, or if it's because I really like milkshakes. Like hard core...

(Especially when you dip fries in it...Shhhhh, it's my naughty secret!)

But unfortunately the only green thing about the shake was it's artificial coloring and flavorings.

I decided that I could do better...I had to do better. And besides, I was feeling kind of lucky!

(A better for you) Homemade Shamrock Milk Shake

Ingredients:

1/2 c. coconut milk (from the carton)

6-7 frozen coconut milk ice cubes (from a can...I'll explain in the directions how to do this)

1 frozen banana

large handful of fresh mint leaves

1 tsp. vanilla(optional)

1 tsp-TB agave nectar (or other sweetener)

Ingredients for whipped topping:

Full fat can coconut milk

1 tsp liquid sweetener or other choice of sweetener

Directions:

1. Open up a can of full fat coconut milk. Using a spoon, scoop the thick cream part into ice cube trays. should make about 5-6 ice cubes. If you need more, just use the coconut water at the bottom and freeze those as well. (If you don't want to use the coconut from the can, you can easily freeze the milk fro the carton, or even soy milk.)

Add your ice cubes to your blender:

2. Next, start adding ingredients into your blender.

Mint Leaves:

Then your frozen banana:

3. Then add your milk, sweetener, and vanilla:

This is the coconut milk that I use (from the carton), it's my favorite!

4. Blend until creamy! You can add more milk if you need to.

Directions for whipped topping:

1. Open a can of full fat coconut milk and set in fridge overnight. Do not stir! In the morning the cream will have hardened.

2. Scoop out desired amount of thick cream into a bowl and mix with a little bit of desired sweetener. (I used about 2 TB. of coconut cream and added a little dab of agave.) Next, add on top of your milk shake!

It's pretty much the most amazing and refreshing mint drink I have ever had, and there is nothing artificial tasting about it! I hate when things taste like fake mint...Yuck!

Another positive:

Perfect pick me up snack!

It seems like Baby Boo won't be missing those gold coins after all...

As for those marshmallows...I will not deny or confirm I may have already bought a box of peeps...

And it's only the beginning of March.

Homemade Diva {Ding} Dongs

January 17, 2012 Arielle

So I've got this thing called a butt.

I mean, everyone has them, unless your like my husband, than you have to look real hard for his.

But mine, my butt, is very easy to find. In high school I had nicknames like J-Lo, the white Beyonce, and booty-booty. It's true.

I had this art class, and every time I would walk in front of a boy, all he would say was, "booty-booty-booty-booty." And you can bet your bottom dollar that when, "I Like Big Butts" came on at school dances, my friends would all look at me and say, "Giiiirl, this is your sooooonng!"

And trust me, I hate pant shopping. With every clothing geared toward the skinny jean look, you can bet that I run far far away to the sweats section. Because big baggy sweats are SO much sexier than tight skinny jeans on my big booty...

Ok, so maybe I need a personal stylist...and some help...

You see, with pregnancy, things on your body get bigger...and wider, because a baby needs room to grow. Some days I feel like I need to strap a "wide load" sign on my back side, and other days I feel like eating ding dongs. Either way I see it, watch out...

"Beeeeep...Beeeep...Beeeep."

Let's be honest, whether you eat healthy or not, at some point in mostly everyone's life, they have had a ding dong. I'm brought back to school lunches, where unwrapping a piece of tin foil was never so exciting just knowing there was circle of chocolate covered cream filled cake inside...

Yummm..

But now I'm a little for cautious and know that besides a delicious cake I also get nasty preservatives, unhealthy amounts of fat and sugar, additives, and yucky yucky stuff. This is a problem my friends...because I have been craving ding dongs like my butt depended on it.

Well, it was a problem, but not any more...

Homemade Diva (Ding) Dongs

*Vegan, Gluten Free, Dairy Free, Delicious*

Ingredients: (For the Cake) (Cake recipe adapted from here!)

1 c. Bob's gluten free flour (or whole wheat pastry for non GF)

1/4 c. cocoa powder

3/4 tsp. baking powder

3/4 tsp. baking soda

dash of salt

1 1/2 TB. cornstarch

1/4 c. melted coconut oil

1/4 c. applesauce (room temperature)

1/2 c. non dairy milk(room temperature)

1/4 c. maple syrup(room temperature)

2 tsp. vanilla

1/2 c. dates + 1/4 c. water pureed together to form a paste. (you can do this with a blender or food processor)

Ingredients: (For the Filling)

One can full fat coconut milk, top open and covered with plastic wrap, that has been sitting in the fridge over night

sweetener of choice-maple syrup, stevia, honey, agave, powdered sugar

Ingredients: (For the Coating) (Double amount for thicker coating)

1 -85% cocoa chocolate bar (you can do sweeter if you prefer, but I love dark chocolate) (3.5 ounces) (about 1/2 c. chocolate)

1/8 c. coconut oil

1 TB. sweetener of choice (I used agave) (optional)

Directions: (for the cake)

1. Preheat oven to 350. Mix dry ingredients together in one bowl, and wet ingredients together in another. Fold wet ingredients into the dry ingredients until incorporated. Don't overmix.

2. Spray a cake pan/square pan(8x8) etc. with non stick spray and pour batter into cake pan. Bake in oven for 20-25 minutes, or until center comes out clean. *Note: These aren't going to rise super high, so for a higher cake, you can use a smaller pan or use a cupcake muffin pan.)

3. Once cake is done and cooled and released from pan and placed on cookie sheet, use a glass/circle cookie cuter and cut out circles.

What you do with the leftover cake is up to you...Whether you eat it, or...eat it...or eat...It's up to you...

I promise...I won't judge. That would be hypocrytical.

4. Set aside and make filling.

Directions: For the Filling

1. After can of coconut has been sitting in the fridge overnight, remove it. With a spoon, scoop out the full fat cream that thickened overnight and put it in a bowl. Add a few TB. of your sweetener of choice and whisk together. Put back in the fridge while you make the chocolate coating.

Directions: For the Coating:

1. Add your chocolate, oil, and sweetener in a bowl that is sitting over a pot of simmering water. (double broiler.) Continue to stir until melted. Set aside. (You can also melt the chocolate in a microwave.)

Directions: For the assembly:

1. Take your cream filling and put it in a pastry bag fitted with any tip that has a smaller hole. I use this long skinny one that has gotten in a few fights with the garbage disposal.

You can also cut out a center of the ding dong if you would like, if you don't have a tip.

2. With your pastry bag, poke a hole in the cake a squeeze a bunch of cream into the cupcake. Squeeze hard...

I like a lot of cream in the center of my Diva Dong.

You can also poke more than one hole in the cake so filling get's through out the middle.

Be Patient...We are almost done...

Once all the cupcakes are filled, it's time to coat them.

Make sure your chocolate is sitting in a deep bowl so it will be easy to dip them. Simply hold the bottom of the cake with two fingers and dip into the chocolate. Set down and let the chocolate drip down to coat the sides.

It's really messy, and not very pretty. You may have to lick your fingers a few times...darn.

If you feel it isn't coated enough around the bottom, take a spoon or cooking brush and brush some more chocolate coating around the cake.

Set in the fridge for about 10 minutes to let the chocolate set, and then they are ready to eat.

The chocolate will stay hardened after and you won't have to leave it in the refrigerator.

Look at all that creamy yummy goodness....

If I were making these for friends, I might have done a prettier job...But these were for me, my butt, and I...So I didn't care how they looked, just how they tasted...

And I can assure you...They tasted amazing.

And if you have leftover cream filling, well don't be shy...use it up!

Vegan Cinnamon Rolls

December 8, 2011 Arielle

Vegan Cinnamon Rolls

Cinnamon Rolls

Ingredients:

For the filling:

1/2 c. coconut sugar

2 tsp. cinnamon

dash of salt

2 Tablespoons melted coconut oil

For the dough:

3 c. (whole grain) spelt flour (Plus another 1/4c-1/2 c. for kneading.)

3 TB. coconut sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 c. coconut milk from a carton mixed with 1 tsp. vinegar-(makes 'buttermilk')-room temp

6 TB. melted coconut oil divided into 3rds

1/3 C. pure maple syrup-room temp

For the icing:

1/4 c. coconut oil melted

1/3 c. pure maple syrup, room temp

1/2 c. silken tofu or softened cream cheese

1/2 tsp. molasses

dash of salt

1/2 tsp. cinnamon

1/4 tsp. nutmeg

Directions:

1. Pre heat oven to 400 degrees. Next, start off by making your filling for the cinnamon rolls. Combine all ingredients in a bowl and stir with a fork. The mixture will be crumbly like sand.

2. Next start on the cinnamon roll dough. Using a large bowl with a sifter on top, sift all your dry ingredients together. (3c.flour, baking soda, baking powder, & salt)

Sifting flour, especially whole wheat and whole grain ones adds air into the flour. This makes it lighter and not as dense, as most whole wheat/grain flours are. I also tried using whole wheat pastry flour for these rolls, but it seemed to be too much of a dense flour. Spelt flour worked out perfectly! You can buy spelt flour at any health food store.

3. In a separate bowl, mix together the buttermilk, maple syrup, and coconut oil. Pour over the flour mixture and LIGHTLY stir mixture with wooden spoon until all flour is incorporated. The mixture will be very sticky!

4. Next using about of 1/4 c. of spelt four, sift it over your counter for the dough kneading.

5. Lightly knead the flour into the dough. This isn't going to be an arm workout, like most kneading it. Spelt flour is very delicate, so you don't want to over work it. Just lightly incorporate the flour into the dough, to form a smooth ball. (It will still be somewhat sticky.

6. Put the dough in a lightly floured bowl and cover and set in fridge for twenty minutes.

7. After 20 minutes, remove from fridge. Dust counter surface with a sifter, using about 1/4 c. of spelt flour or less, like so:

8. Next, roll out the dough to desired thickness.

9. Melt 2 TB. of coconut oil, then brush all over rolled out dough. It's ok if you don't use all the oil. Save it, because you can use it in the next few steps.

Then sprinkle your filling mixture on top of melted coconut oil. Add any additional toppings you prefer. I LOVE raisins in my cinnamon rolls, but I am also weird. Try coconut, nuts, chocolate chips, fruit, etc...

10. Now, carefully roll your dough up. Do this slowly, since the dough might be a little sticky underneath. The more careful you are, the better :-).

Cut roll into rolls using a knife, or my favorite way, which is using floss. Just slide some string underneath the roll, cross at the top and pull. It will cut a perfect roll for you without any mess. I cut my rolls about 1 inch thick.

11. Next, brush your pan with remaining coconut oil. Place your cinnamon rolls in greased pan fairly close together. Next, melt the remaining 2 TB. of coconut oil. You can combine your unused oil with the last two TB. Brush the tops and sides of the cinnamon rolls with the oil. Make sure to coat every roll.

12. Throw the rolls in the oven and bake for about 15 minutes. Just enough for the edges to crisp up, but the center is still soft. :-)

13. While the rolls are cooking, make your icing. Melt your oil and maple syrup over the stove until oil is fully melted. Add the melted ingredients, plus the rest of the icing ingredients, and throw them into a blender or food processor. Blend until creamy.

14. Once rolls are done and fresh out of the oven, pour icing over the rolls and enjoy!

Pumpkin Spice Cashew Cream Frosting & Pea Smoothie

October 31, 2011 Arielle

Ghost, goblins, and scary things alike,

All come out on Halloween night.

Trick or Treaters/Candy Eaters dress up with delight,

Hoping for buckets packed full of those sugary bites.

While kids dress like vampires, super heroes and fairys,

Mom n' Dad's have their costumes that are morbidly embarrassing.

We love the idea of dressing up as someone your not,

and eating one's weight in candy 'til your teeth rot...

You see it's a fun holiday, but there are healthier ways to enjoy.

Once you know what I mean, you will scream n' shout, "Oh Boy!!"

Start the morning off right with a drink green that's scary...

With out spinach or kale, how it's green, that's quite weary?

Peppermint P(e)atty Green Drink

1. non dairy milk, 2 C. frozen peas, 1 large banana(or two small), 6 dates, 2 TB coconut, 2 TB. chia seeds or ground flax, ice

optional: mint leaves/peppermint extract, cocoa nibs.

Next don't forget to stuff your crockpot with goodies,

Chili on Halloween night is a must for you my dearies.

Make sure it's veggie packed, as well as delicious.

Cornbread with butter is best! It's Fab-U-Licious!

Don't forget to spend the day dancing around,

Shakin' your booty in that tutu ...Drop it to the ground!

Then when it comes to that time to get all dressed and pretty,

Don't forget to be safe, look both ways, and avoid all the iffy's.

When you get home check that candy, for some you must beware.

But save all those M&M's, those you must not share! (only with me.)

Although I must say the candy is just ok,

Especially when compared to that frosted donut in my face.

The frosting is to die for,

it's different but delicious...

One taste and you will want more,

but only if you do the dishes!

Pumpkin Spice Cashew Cream Frosting

Ingredients:

1 C. cashews (soak in water before, for about 30 minutes.)

1/4 C. non dairy milk

4 TB. pumpkin puree

1 tsp. cinnamon

1/4 tsp. nutmeg

3 TB. Pure Maple Syrup

Directions:

1. Blend all ingredients in a food processor (cashews only-not the water it was soaked in), and puree until smooth and creamy.

2. Dip hand in processor(while blade is turned off!!) and then lick hand like a dog.

No teeth rotting or tummy aches are to be had with this frosting.

Just happy faces and well treated bodies, oh a mouth full with "fosthingpsh."

But if your kids/your hubbys are like, "what they fugdsicle?! Cashews for dessert?!"

Simple don't tell them before hand, or tell them, "Be quiet, you twerp!"

No, okay...Let's not do that, it would be totally mean...

Simply disguise that dear frosting, so the cashews are unseen! :-)

Happy Halloween my little goblins and vampires galore!

Please remember to safe as you go door to door!

But most of all:

Remember this valuable lesson for next year.

Applying make-up on babies(for halloween) does not make for good cheer!

Happy halloween!!

Sweet n' Salty Chocolate Covered Pumpkin Seeds

October 25, 2011 Arielle

I just love this time of the year, who doesn't?!

Despite Halloween being a 'Blah' holiday for me/the excuse for girls to dress like slores, I would much rather bypass and enjoy Thanksgiving and Christmas, but I know that I've got to start making this holiday special for Baby Boo!

Last year, Baby Boo was only 3 months, but that didn't stop me from dressing her up!

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Look how small she is!!

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Aweeee... :(

Now we are only a few days from Halloween, and I have yet to decide what Boo is gonna be for Halloween.

We tossed around the idea of the cast of Yo Gabba Gabba...But I just couldn't get the hubs to put on an orange jumpsuit and be DJ Lance.

I suggested homeless bums, since we basically can't afford the 40 dollar costumes at target...

But Hubby didn't want to get dirty...

(Can we all say, sissy la la?)

Despite costumes being so fudge popsicle expensive, it didn't stop me from buying a $9 halloween candy basket at Target for Baby Boo!

Target is like the everything store version of Whole Foods...

I shouldn't be allowed to shop there. I just end up spending more than I need, hiding things in Baby Boo's closet, and secretly hoping the hubs doesn't notice my new jacket, shoes, top, and purse....

But despite the expensive baskets, I was looking forward to taking Baby Boo the the pumpkin patch this year, carving pumpkins, and eating pumpkin seeds.

And to top it off, Baby Boo can now sport the pigtail look!

I swear, the day I can curl her hair, will be the happiest day of my life! :-)

The petting zoo was Baby Boo's favorite...

I stood back and took pictures with my zoom lens. I love animals, but have a slight fear of them too...Something about a childhood experience involving a goat...

Those cute ugly fur balls are baby chickies.

I wanted to sneak one in my purse, but then I decided there was NO way I could hide THAT from Hubby...

The tractor ride was my favorite, but it wasn't Boo's...

And it probably wasn't anyone else favorite ride, for those that were in the cars behind us.

Baby Boo has never been one to like sitting in one place...

That includes staying on a single bushel of hay.

But if tractor rides didn't do it for her, than not being able to pick up a 10 pound pumpkin sure did...

You don't want to know what happened next.

Really.

You don't.

Later that night we carved pumpkins with the hubby.

We all had our different jobs...

Some jobs were a little more disgusting than others...

But, my job I believe was the most important of all...

You can't carve pumpkins without roasting pumpkin seeds.

And, now I am going to add to that statement.

You can't roast pumpkin seeds, without covering them in chocolate afterwards...

Sweet n' Salty Chocolate Covered Pumpkin Seeds

Ingredeints:

Pumpkin Seeds( we had about 2 cups worth)

Salt and Pepper or Seasoning Salt

Non Dairy chocolate (about 1/2 C. per 2 c. pumpkin seeds)

Directions:

1. Preheat oven to 350. Wash and dry pumpkin seeds, then spread on coated(with baking sheet or parchment paper) baking sheet. Sprinkle salt and pepper, or some seasoning salt through out, and toss to coat.

2. Bake for 30 or so minutes (depends on how many pumpkin seeds you have. More time for more seeds.)

3. When done, let cool.

4. Melt chocolate in a microwave safe bowl, and once melted add pumpkin seeds to the bowl.

5. Toss pumpkin seeds in chocolate until coated.

6. Spread seeds onto covered baking sheet (with mat or parchment paper) and set in fridge for a few minutes, or until set.

These are dangerous.

Like, you will eat these in one sitting of Beverly Hills Housewives...

And then regret you did it.

Then you will want more.

Happy Pumpkin Seed Making!

Cookie Dough Layered Fudge Brownies

October 21, 2011 Arielle

A lot of people like dessert.

I happen to be one of them.

Some people have savory taste buds, and could care less if they had something sweet after dinner.

I don't associate with those people... :-)

But for those like me, the "sweet eaters" is what we will call them, need that after meal delight and that middle of the day pick me up.

Or...

Some of us have that damn Aunt Flo who comes to visit for too long to the point where we want to put on sweats, curl up in a ball, stick a straw in chocolate pudding, sip away and watch P.S. I Love You. (just me?)

It's moments like that where a woman needs her chocolate.

Unfortunately whether Aunt Flo has made her self at home, or I simply just feel the urge, there is some point during everyday that I need that something sweet.

I'll reach for fruit. Doesn't cut it.

Drink some water. Yuck.

Let me just say this. Cookie monster is to cookies like I am to ChOcOlAtE!

Get it?

So people say to me, "Why not just have a few bites of a buttery cookie? One ain't gonna hurt?

or,

"Why eat a healthy brownie, when you can enjoy a real sinful one? Life's all about enjoyment!"

and,

"Girl, why you be crazy puttin' beans in brownies?! That's freak nastay!"

Here is what I say to that.

Life IS all about enjoyment, and I do not deprive. Trust me, my wedding anniversary is coming up and I plan to stick my face in a pot of Dark Chocolate Fondue from The Melting Pot, and inhale...(And maybe burn my face a tad..Eh?)

But when you crave sweets every day like me, I want to feel good about what I am putting in my mouth, and eventually feel great about what it will do to my butt. ;-) I don't think it's good to be feeding my body rich indulgences everyday. That's why I love to have things like 'healthier' brownies/desserts in general around the house for that re-occuring sweet tooth craving! :-)

Lastly, I don't do moderation. I just can't. Sure, I can handle a few bites of things here n' there...But you can bet your bottom dollar I am DYING inside to eat the whole plate! Therefore, I would rather have 3 hearty wholesome brownies, then a few bites of a decadent and rich one.

Call me crazy...

I know I know..But I promise you, there ain't nothin' freak nastay bout these brownies.

Fo' real.

Cookie Dough Layered Fudge Brownies

Ingredients:(for the brownies)

*very slightly adapted from Happy Herbivore's Black Bean Brownies

1 can black beans drained and rinsed

2 bananas(mushier the better)

1/4 c. cocoa powder

1 TB. vanilla

1 tsp. cinnamon

1/3 c. maple syrup

1/4 c. oats

Ingredients:(for the cookie dough layer)

1/2 c. cashews

3 TB. oats

2 TB. maple syrup

1 TB. vanilla

1/2 c. non dairy chocolate chips

dash of salt

Directions:

1. For the brownies, in a food processor, blend all the ingredients except oats. Blend until pureed and creamy. Pour batter in a bowl and mix in oats. Set aside.

2. Wipe down/clean food processor. Now for the cookie dough, add all the ingredients except chocolate chips. Blend until fine and crumbly. Add in chocolate chips and blend until fine and crumbly. (This won't take long.)

3. Preheat oven to 350. Grease an 8x8 pan. Pour half of brownie batter into pan. Crumble cookie dough on top, reserving about 1/4 c. of the cookie dough for later.

4. Pour the rest of the batter on and with a spatula, smooth the top. Next, using the remaining cookie dough, crumbly on top and smooth it out with a spatula.

5. Bake for about 30 minutes. Wait for brownies to cool until you cut them into slices, because they can be extremely hot and gooey...and delicious. (Totally worth the burnt taste buds, just sayin..)

You wouldn't believe how delicious these are! I promise (I say this often...) there is NO taste whatsoever of beans! :-)

And to be honest, these are kind of like protein brownies with the black beans and cashews that are in them.

Ok, ready for a challenge.

I triple dog dare you to eat these without a glass of milk!!

Now THAT'S freak nastay!

Chocolate PB Cinnamon Cupcakes w/ Chocolate PB Honey Cinnamon Frosting

October 11, 2011 Arielle

When I was a little girl I used to lie awake at night at dream of food.

This is no joke...(I can hear my brothers laughing...)

In order for me to fall asleep, I would dream of a world, much like a Willy Wonka chocolate factory, where the clouds would be marshmallows, and it would rain M&M's onto the ground made out of frosting.

Thinking back, I was probably hallucinating in a sugar coma because I most likely ate exactly that before bed...(Ever seen the movie fat camp where they hide candy in odd places...Please don't let me explain.)

Obviously sweet over rules savory in my book, although since getting older I've learned to control my food choices, along with my dreams.

I now swim in pools of hummus with my mouth wide open shaped like a pita chip. Much better.

But if there is one thing that's my weakness, it's a nice big piece of chocolate cake.

Rich in flavor.

Sweet and velvety frosting.

And with every bite it requires a gulp of milk on the side.

So you can imagine my excitement when a good friend of mine asked if I could bake vegan cupcakes for her son's wedding rehearsal dinner. (Since I do cupcakes as a little side job, I rarely get asked to do Vegan. This was my first one and I was SuPeR excited!)

Let me say this: You probably should go grab a carton of non dairy milk :-). You most likely are going to need it!

Chocolate PB Cinnamon Cupcakes with Chocolate PB Honey Cinnamon Frosting

Ingredients:(for the cake)

Adapted from: Eat Drink & Be Vegan Cookbook

1 1/4 C. spelt flour

1 C. unbleached all purpose flour (or you can use 2 C. + 2 TB. all purpose flour instead of spelt)

1/2 C. cocoa powder

1 tsp. baking powder

1 1/2 tsp. baking soda

1 1/8 C. unrefined sugar (organic)

dash of salt

2 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 3/4 C. water

1/8 C. balsamic vinegar

1 TB. vanilla

1/4 C. canola oil

1/4 C. peanut butter(slightly melted in microwave(10 sec.) and cooled)

Directions:

1. In a bowl sift flours, cocoa powder, baking soda and baking powder together. Stir in sugar and spices. In a separate bowl combine the rest of the ingredients and stir until combined. Add wet to dry and stir until combined, but don't over mix.

2. Pour batter into cupcake tins and bake for 15-20 minutes, or until center bounces back when pressed on.

Chocolate PB Honey Cinnamon Frosting

Ingredients: (for frosting)

32 ounces powdered sugar(more or less)

2 sticks vegan butter(earth balance)

2 tsp. cinnamon

1/4 C. peanut butter

1/3 C honey/agave/maple syrup

1 TB vanilla

couple TB non dairy milk

1 bag non dairy chocolate chips (this is used for a drizzle over cupcakes-not to be added into frosting)

Directions:

In a standard mixer, beat butter until creamy. Add the rest of the ingredients in and beat until creamy. For a thicker frosting add more powdered sugar. For a more creamier frosting add more milk. In the beginning you will need to add a couple TB of milk to get it to blend. But remember a little goes a long way.

Most vegan cupcakes I have ever made usually lay flat, but these ones rose SOO perfectly! :-)

And with beautifully risen cupcakes, the frosting has to be perfect too!

What I did was melt a bag of non diary chocolate chips over a double broiler, which is a pot of water with a heat proof bowl over it. Turn on the stove to about medium heat, and the water will boil which in turn will melt the chocolate chips. You can also melt them in the microwave, but there is always a chance of overcooking them. Melting chips in a double broiler doesn't take very long either.

The next thing I did was spread a thin layer of the melted chocolate on top of each cupcake.

Then comes the big glob of frosting! My favorite tip is this huge Ateco Circle Tip #809.

You can do so many things with this tip, but for these cupcakes I just did a simple swirl.

Then I used a WIlton #3 tip to drizzle the rest of the melted chocolate on top of each cupcake.

From there, you can leave the cupcake as is...

Or you can add some sparkle! :-)

Remember these flowers?

No matter how you decorate it, there is one thing that is just a a bit more important...

Make sure you eat Every.Last.Bite.

Whew! I think I need a glass of milk!

Meeting Mama Pea and Pumpkin Spice Bars

October 10, 2011 Arielle

There are certain people in life that we look up to.

People that help us strive to meet our every day goals, give us the strength we need to continue, and a lot of times help us smile along the way.

I admit, some of the people I look up to are a little odd...

Jessica Simpson...Mary Kate and Ashley...I'll just stop there.

Unfortunately I have never met any body really famous...Unless you consider Reggie Bush famous. I think I wanted to ask him to sign my shirt, but instead I asked if he wanted mine...In reality, we know Reggie Bush should never wear a shirt. What was I thinking?

So you can imagine my nerves when my friend Kristin(hey Stuft Mama!) told me a certain Mama was coming to town. Mama Pea that is.

I about died.

If there is one thing that this blog world has taught me, it's that there are amazing people in this world who are brilliant, talented, smart, amazing, and doing their best to make the world a better, healthier place. Peas and Thank You was one of the first vegan blogs I started reading, and I'll never forget staying up late at night nursing Boo and laughing hysterically reading the stories of the Pea family.

Since I had told my mom about her, and made a lot of her recipes for my very meat loving family(and they LOVED the vegan meals too!), I decided to bring them along to the event.

There were numerous food vendors offering samples galore of their products. Everything from desserts, breads, desserts, more bread, oh and vinegar and oil...

I could in no way pass this up. I plan to drink it straight from the bottle...

My brothers however were extremely excited for the sausage and pork vendors...

I had a slight panic attack that I would walk up to Mama Pea with my brothers behind me munching on a hugh jass piece of sausage...

Ummm..I don't know them...

Luckily they never left the line.

As we walked around I began to get super nervous, and started to ramble off into my head as to what I would say to her.

" I love you?" No, too creepy.

"Can I come over for dinner. " No, too stalker-ish.

" I love Mmmm Sauce!" ...

Mmmm sauce=Cookbook=dangit I forgot it!!

Whyyyyyy?

Should I have her sign my shirt instead? Should I ask her if she wants my shirt?

All nerves aside, Baby Boo and I walked up to her booth and were instantly greeted with smiles.

There was Pumpkin Spice Bars, Smoothies, and Blueberry Streusel muffins(from the book) so kindly awaiting for us.

And standing right beside was an ever so drop dead gorgeous Mama Pea who quickly greeted me!

I said, "Hi I'm Ari!"

And then I said this...

"I've tweeted you a few times..."

Omg...Seriously? Quick! Ask her to sign your shirt!

Luckily Mama Pea, Sarah, was so nice that I think she brushed it off, or didn't notice...lol

She is stunning right?

Not to mention friendly and easy to talk to, despite myself being totally socially awkward.. :-)

After our little meet up, I had the opportunity of sitting through a kids cooking demonstration from Mama Pea, Lulu, and Gigi!

The stars of the show:

These girls!

They are everything and more! Their personalities shined through so much during the cooking demonstration! You truly can see why Mama Pea has so many amazing stories to tell!

For the cooking demonstration they made smoothies and blueberry streusel muffins! It was informative, entertaining, and delicious!

And of coarse they had samples!

This, of coarse was Baby Boo's favorite part!

Afterwards, I said my goodbyes and said I would Tweet her, just kidding, and then left feeling extremely happy!

It was such a great experience to meet Sarah and experience first hand her passion for what she does. As I sat in the audience at the cooking show, I looked around at other moms thumbing through her cookbook in awe. You could just see the look in their eyes, and feel that they wanted so badly to feed their families healthier, and that this was an answer to prayers. Watching Mama Pea was so breathtaking, especially for me being practically a new wife and an extremely new mama, and see someone so amazing and talented touch the lives and influence others out there. Not to mention being an amazing wife and mama as well!

And it doesn't hurt that she makes incredible delicious food!

One of the samples they had at the booth were these Pumpkin Spice Bars, which my mom and I LOVED. So the next day I made some for my mom to travel home with, minus the cream cheese frosting...

You see, I bought cream cheese, but I kind of bought the wrong kind...

French onion and pumpkin don't go well together...right?

So I just made a simple glaze instead. Either way...

Pea-Riffic!! :-)

Thanks Mama Pea for your influence for healthy living, your incredible heart, and your stories that keep me smiling! I won't ever forget it!

Now, will you please sign my shirt? :-)

Gumpaste 101: Beginners Basics and Cookie Cutter Flowers

October 6, 2011 Arielle

**Excuse the bad pictures :(! I was doing this project at night, and my house lighting is not sexy/flattering at all...**

Frequently my kitchen is a disaster.

I try and blame it on my small apartment kitchen, but let's be honest...

I'm freakin' messy.

I'm a 7 bowls out, 9 different spoons, dirty sticky measuring cups, and flour all over my face kinda girl.

And if you think that's bad, you should see my closet.

Well, no you shouldn't, because you might not want to be my friend.

But one of the biggest messes I make in the kitchen is when I am doing cupcake decorating. Occasionally, I have friends/family on the side that allow me to bake/make/decorate cupcakes for a special occasion.

I've done simple things like baby showers:

To big things like weddings:

I'm no fancy pants, and it's really just a hobby, but I love to do it. One of my favorite things to use is gumpaste.

Gumpaste is basically sugar, and hardens when dry unlike fondant. It doesn't taste good, like fondant, and it's really just for decorations. Primarily, gumpaste can be used for really anything, but it is most often used to make flowers.

Today, I am going to share with you the Beginners of Basic Gumpaste.

Where to start. How it works? and simple cookie cutter flowers.

To start off, you need some gumpaste.

I buy mine pre made from Wilton, because it's just easier that way. You can definitely make it home made if you would like, but it's more work.

To start off, just rip off a piece of gumpaste, and roll it into a ball. Gumpaste get's kind of sticky, so I always have corn starch or powdered sugar near by to rub on my hands.

Next you will need some cookie cutter. ANY cookie cutter will do! If you want to get more into it, you can by really cool cutters online, but they aren't necessary. These are my favorite cutters so far.

They are gerber daisies, and the cutter is called a plunger. The way it cuts, kind of reminds me of a punch card. You can find them online HERE.

Next you will need food coloring.

There are different brands of food coloring, and you can technically use any of them. BUT, I prefer the gel kinds. The ones you get in the grocery store are really watery (those are the ones with the pointy tops to the right of the picture). The gel colorings are really strong, and a little goes a long way.

When it comes to tinting your gumpaste, simple take a toothpick and insert it into the gel. Just barely dab it in, because a little goes a long way.

Then wipe the toothpick onto the gumpaste.

Roll and knead your dough until the color is fully incorporated into the gumpaste. You can add more coloring if desired.

Next, take a cutting board mat and rub down with powdered sugar. (Any mat will do, just make sure it's non stick.) Using a small roller (which you can also pick up at a craft store), roll out your gumpaste to desired thickness.

You want it thin..but not too thin.

Next, take your cookie cutters and cut out your shapes.

Don't worry about all the powdered sugar, you can just brush it off with a little paint brush! :-)

You can also layer flowers, which I think it really pretty, whether it's the same color or different color.

Now, in order for them to have more of a flower shape, instead of being perfectly flat, there are two things I like to do.

One, is using a cotton ball. I just lay the flower over it, and let it dry to that shape.

That little gadget next to the flower helps soften the edges by simply thinning it out, like so:

These tools can be found online, or at a local craft store.

I also love to use recycled egg trays. They are perfect for giving flowers shape!

Once the flowers have dried, which could take up to an hour or two, you can glitterize it!! :-) My favorite part!

I buy some edible glitter dust from a local store, but it can also be found online HERE.

So to prepare your flowers, first layer them by dabbing a bit of water on top of the bottom layer. Then place the top flower directly on top. The water will make it stick.

Then, to glitterize, simply wet the flower (lightly) with a paintbrush dipped in water.

Then dip your paintbrush in the glitter, and coat the flower until you've reached your desired glittery-ness! :-)

(Glittery-ness is now a word.)

You can also put a dot of frosting in the middle, or what I like to do is use little silver sugar balls, (I buy mine locally, but you can buy those HERE online too.).

You just wet the middle, and press them in!

After you have glitterized it, the flower will be sticky because it's wet. Leave it to dry again for a few hours or overnight. You can put it back into it's the egg carton to shape it if you would like. Not the cotton ball because it will stick to it since it's wet!

There ya have it! SO easy! Come back soon to see what these pretty diva's are going on top on! :-)

Pumpkin Hot Chocolate with Maple Coconut Whipped Cream

October 4, 2011 Arielle

I'll never forget my first semester of college.

I was just fresh out of high school, excited to get away from adult supervision, looked forward to never sleeping, and dreamed of sexy college men.

Oh ya..I went there to "study" too. (I promise Dad!!)

I went to school in the middle of Idaho where the sun shines 3 months out of the year and during the other 9 months your nostril hairs freeze when you walk out side. For fun you hike through underground ice caves, snow board down mountains into pools of water, wear approximately 23 pairs of clothing items, and pray that you don't slip and fall while walking to class...

Especially in front of sexy college men.

Although I tried my best not too, I think I stood out like a soar thumb. I was from southern california, used to a fast driving and on a 4 lane highway, always played my music loud enough for the whole city to hear, and on too many occasions wore heels to class..(Mind you I walked in the snow up hill both ways.)

Most people wore black under armor or dark colored thermals, but I brought my spunk with me and walked around in bold and bright patterns...(Most people wear there thermals UnDeR their clothes...)

My sense of style (or lack there of) obviously hasn't changed...

And just when I thought those sexy Idaho farmers wanted nothing to do with my southern california chilled out maxin' out actin' all cool attitude, I found someone who somewhat resembled my similar nature.

This all too well known at school as the 'bad boy' stole my heart.

(For the record..He wanted me...)

And a few nights a week we would sneak off to a quiet park in our little town and play in the snow. At first it started off silly and childish...

But nothing is as it ever seems...

Oh, the red flags...

;-)

(Snow in face and messed up makeup=No kissy poo for you!)

And after our snow play/beat down the future hubs and I would make a stop on our way home at the local 7-11. We were classy.

But, it's all our little town had and it made us happy..Because that's what really matters.

Now we are married and back in so cal, and I can't help but dream and wish for snow and a big glass of hot chocolate. And although we have a 7-11 down the street, I'm pretty sure I made one that taste a whole lot better.

Pumpkin Hot Chocolate with Maple Coconut Whipped Cream

Ingredients: (hot chocolate)

(serves two thirst lovers)

2 C. soymilk, coconut milk, almond milk, etc...

1 TB. vanilla

1/4 C. pumpkin puree

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 TB. cocoa powder

1 TB. maple syrup

Directions:

1. Combine ingredients in a pot over the stove heated on medium-low. Stir ingredients until completely combined and warmed to desired temperature. (I used a whisk and stirred frequently until the cocoa powder dissolved.)

Maple Coconut Whipped Cream

Ingredients:

1 can full fat coconut milk

1-2 TB. maple syrup

1 tsp. vanilla

Directions:

1. Open your can of coconut milk and cover it with plastic wrap. Stick it in the fridge overnight. The next morning, take the can out of the fridge and spoon out the coconut cream. It will be thick and stiff like whipped cream. Place the cream in a bowl. (JUST the cream, not the water at the bottoms of the can.) Add the rest of the ingredients and beat or whisk until combined. You can use as is on top of milkshakes, pies, hot chocolate etc.., but if you put it back in the fridge for a few hours it hardens again more.

Soul, Heart, and Body warming!

Unless your sweaty because it's still 90 degrees outside, and will most likely be until February...

Then I suggest that you make an extra special version of a Frozen Hot Chocolate!

Or a Frozen Pumpkin Hot Chocolate!!

Simply take your hot chocolate (but actually make sure it's either cold or at least room temp., blend it with ice and there ya have it!

I saved my spoon from the restaurant in Vegas because I've been wanting to recreate it!

(Frozen Hot Chocolate is a 'famous' drink from a restaurant called Serendipity 3 in New York. There is a branch off the original restaurant in Vegas)

Either way you drink it...

It's sure to bring about love. :-)

**RUN over to Sprint to the Table! I have a guest post on their today! Pumpkin Pie Milkshake anyone??!!**

Apple Butter

September 22, 2011 Arielle

I have always been in love with fall.

The leaves changing color and the weather getting cooler.

Along with tons of apples, squash, and pumpkin!

And cute sweaters and boots that I will never be able to afford.. :)

Unfortunately I live in a city where there really isn't seasons. The leaves might change colors, and the weather might require a sweater in the evening, but today when I looked at my car thermometer it read 97 degrees.

I know I'm crazy not to enjoy a summer vacation all year long, but I've lived in both extremes.

Really hot and really cold, and I can officially say that a little bit of both would be perfect. :-)

So for now, we do what we can and play in dog bowls filled with ice...

White trash activity? Maybe...

And instead of cider we drink milkshakes.

(Recipe soon!)

We also like to unhinge our jaws and eat huge honeycrisp apples...

And eat apple pie with our hands...

The same hands used to play in the dog bowl with...

Delicious AND nutritious!

Oh, and I may have gone a tad bit "Fall" crazy, and bought an 8 pound bag of honey crisp apples, but I had one thing on my mind...

Apple Butter!

Ever since the amazing Angela from Oh She Glows made it, I couldn't stop thinking about it! I fell in LOVE with Pumpkin Butter last year, and knew that apple butter would be just...dare I say..if not MORE amazing..!!

Let me just say this...it was!

Slow Cooker Apple Butter

*This is one of my favorite seasonal dishes to date! So sweet and delicious, and no one would guess that it isn't sugar heavy like other apple butter recipes!

This could also, I assume, be made over stove top.*

Makes about 7 cups

Ingredients:

6 pounds apples(I used honey crisp)

1/3 C. 100% pure maple syrup

1/3 C. sucanat or brown sugar

1/2 C. apple cider

1 TB. cinnamon

1/2 tsp. nutmeg

1/4 tsp. ground cloves

Directions:

1. Wash, peel, and dice your apples and place in the crock pot. Add all other ingredients and mix until combined.

2. Turn crock pot on to high heat for one hour, then after that hour turn to low for....16-22 hours!! (I know this sounds crazy friends, but I promise you it's worth the wait. I did this in about 19 hours.)

3. Continually stir and mix every so often. Here is what it looked like after 6 hours:

4. Here is what it looked like at 19 hours:

5. From here, you can still cook the apple butter longer until its condensed completely, but we had to leave the house for a while, and I didn't want the crock pot on the whole time we were gone. So at this point, I pureed it in my blender to give it the smooth butter consistency.

Before blending:

After blending:

6. It took me about 3 minutes to blend until smooth and creamy, but other blenders might take longer/faster. This also depends on your consistency preference.

7. For storing your apple butter, you have different options. You can either can it,(instructions on canning found HERE), or you can store it in the refrigerator. I'm not really sure how long it would last in the refrigerator, but I am assuming a few weeks. Of coarse...If you take one bite of this, it probably won't last very long...

There are SOO many ideas, when it comes to using Apple Butter:

Ice Cream

Toast

Smoothies/Milkshakes

Oatmeal

Sandwhiches

Pasta(a little tablespoon or so might give it an interesting kick)

Desserts Galore!

You could also definitely bake with it as well! Trust me, you could get pretty creative. :-)

My favorite way to eat apple butter is by funnel..You know, funnel in mouth, pouring can of butter into funnel...butter flowing into mouth...

You get the idea..

Baby Boo's favorite way to eat it is with her hands..

Go figure.

Just as long as they are clean from dog bowls, that's alright with me... ;-)

Chocolate Chip Garbanzo Bean Peanut Butter Cookies

August 16, 2011 Arielle

My husband has a problem.

It's rather serious.

I try and tell him it isn't healthy, and that he probably should look into getting help.

No body should have that many white shoes.

White shoes that look like he's a drug lord from Miami.

White shoes that point at the end, almost as if they were made to be worn by an elf singing "Up on the Rooftop!"

He could argue that elfs wear green pointy shoes, but..Let's get real..Who is gonna argue with a man wearing pointy shoes?

Santa?

Ok, I kid myself..

But 10 plus pairs of white shoes couldn't be a healthy obsession...

Inheriting over 100 cookbooks from my grandparents, now THAT contributes to a healthy obsession.

I can't WAIT to get cookin' with the PTA!

I can only imagine what went down when PTA mom Mrs. Willows brought out her one of a kind Booz Balls to go around.

I'd much rather have a bite of this Corn and Cream Cheese recipe, if you ask me..

Do you think I could dip my Booz Balls in it?

I probably shouldn't join the PTA...That is unless I bring something a little better to the table..

Maybe say...Chocolate Chip cookies..

But unlike Booz Balls, you will most likely remember these cookies..

Trust me..A little elf told me :)

Chocolate Chip Peanut Butter (Garbanzo Bean) Cookies

Ingredients:

1 can Garbanzo Beans(drained and rinsed)

1/4 C. Peanut Butter

10 Dates

1/2 C. non dairy(or reg) milk

2 C. Pastry Flour

1/4 C. Oats

1 tsp. Baking Soda

1/2 tsp. Cinnamon

1/4 tsp. Salt

1/4 C. Canola Oil

1/2 C. Maple Syrup

1 TB. Vanilla

1 bag mini dairy free chocolate chips(or reg)

Directions:

1. In a food processor, blend garbanzo beans, dates, peanut butter, and milk until creamy.

2. Next add Canola oil, maple syrup, and vanilla to food processor and blend until combined.

3. In a separate bowl, mix the rest of your ingredients. Then add wet to dry, and stir until combined.

4. Place on cookie sheet using ice cream scoop, and press down on tops of cupcakes to flatten out a little.

5. Bake in a preheated 350 degree oven for 12-14 minutes. {i did 13 :)}

These are really big chewy cookies :)

My hubs prefers flat crips cookies, but then again he dresses like an elf during christmas at the mall...

Funny..I always thought Santa and his little helpers preferred the chewy ones?

Luckily for me, Baby Boo was all over them..

Meaning she was all over them, and NOT her dinner.

I dunno what got into her, but she definitely might have put her self on the naughty list this year..

So finally, I broke down and gave her a cookie for dinner...It had garbanzo beans in it...so it's ok right??

And for a while it made her happy..but then Little Miss Prada got the best of her self, and went from this,

to this...

and then back to this...

Want a better example??

Well..I filmed it! :)

Untitled from The Diva Dish on Vimeo.

I promise..She's happier now..

As for hubs, not so much.. I heard him mumbling something about my name being on the naughty list..

Chocolate Cherry Basil Ice Cream

July 25, 2011 Arielle

Obsessions.

We all have them.

Some we admit..Some we don't.

And if you follow me on Instagram (speaking of obsessions), you may find a picture evident of things we shouldn't admit.

Like my Barbie collection that I found at my Mom's house.

A Barbie collection full of shirtless kens, that is.

That's probably because their only other wardrobe options were these shiny things...

Next we have Slore Barbie:

Either she's wearing kens shirt, or she is missing pants..You tell me.

And is that tinsel in her hair??!!

I secretly wanted that done at the fair.

Along with a feather.

I know..I want to be just like Barbie.

Only problem is, Barbie doesn't eat..Or at least she doesn't look like it.

And I like to eat..More like slurp..

Because right now, I am obsessed with my Mom's garden.

Especially the amount of Basil she has.

Which is why everyday since I have been here I have started out with one of these:

So. Refreshing.

Even Barbie couldn't turn it down.

Basil Cucumber Smoothie

Almond Milk, Frozen BlueBerries, Frozen Banana, 1/2 Cucumber, 1/4 C. Basil, Oats, Sunflower Seeds, and Vanilla.

To be honest, I am really obsessed with 'cold' foods right now, due to this heat!

Like Ice Cream.

Any Sort of Chocolatey ice cream works best to my satisfaction :)

You see, today is my Grandpa's Funeral. And, I wanted nothing more than to replicate a dessert, (with my own twist) that reminded my of him more than anything...

When I was younger, I used to go to my Grandparents for a few days and visit, and every night my grandparents and we would eat fudgesicles!

Remember those??

I think I would always ask if I could have another one..In fact I think I always ate more than two..

That's all you need to know.

Chocolate Cherry Basil Ice Cream

Ingredients:

14 oz. Can Light Coconut Milk (Can use full fat for a creamier texture)

2 bananas

1/4 C-1/2 C. Basil (I like mine with more Basil...)

1/2 C. Dark Cherries

1/4 C. Dark Cocoa Powder (If your not a fan of dark, use reg.)

2 TB. Vanilla

2-4 TB. Agave (optional) I didn't add any because I like my chocolate more dark then sweet.

Directions:

1. In a high speed blender(turned off) add your coconut milk.

Oh and you must ALWAYS use a PINK can opener..or else the recipe won't turn out :)

2. Next add your chopped banana, basil, and cherries.

3. Then add cocoa powder, vanilla, and sweetener, if using.

4. Blend all ingredients in blender until completely pureed and creamy.

5. Next, using an Ice Cream Machine*, follow the directions on the machine.

6. Once machine is done, you will most likely have to freeze the ice cream for at least an hour.

*This recipe, I am assuming, could be done without an Ice cream Machine. Just blend all ingredients and place in a bowl. Freeze until solid, then scoop out. Or add a bunch of ice to blender for a thick shake/ice cream.*

I ate mine right by the pool :)

I had to eat fast though, because Ice Cream+100 degree heat=Well..delicious, but you get it.

It tasted like a grown up version of a fudgesicle...

Because...I AM all grown up now :)

"Says the girl with a box of Barbies."

But if being a kid means Playing Barbies with Baby Boo and Ice Cream...

Then I don't want to grow up.

Avocado Chocolate Cake Donut Ever + A Cupcake Too!!

July 19, 2011 Arielle

Everybody loves Donuts.

If you don't, then you probably hate chocolate too.

And if you hate chocolate, then your probably one of those people who would prefer a taco instead of a a double chocolate fudge cake.

Yea! I'm talking to you Hubby!

Anyways, back to us NoRmAl peeps.

When I was in elementary school, my grandpa, not the one that just recently passed, used to pick me up from school once or twice a week to hang out with my brothers and I.

Every time after school we went to 'The Donut Shop.'

It was this hole in the wall place that was family owned, and this sweet older lady worked there every day.

She had candy, and chocolate milk, and THE BEST strawberry cheesecake ice cream that I have ever had...Or at least that is what my 8 year old self told me.

And every time we went to the Donut shop, I would order a my favorite ice cream, or a chocolate cake donut with tons of jimmies sprinkles.

Oh, and she always gave me double scoops on the ice cream.

I have her to thank for my awkward/embarrassing weight in middle school, but that's a different story.

Ever since then, I've had a place in my heart for those round rings of goodness.

And not that there is anything wrong with indulging on a delicious donut every so often, but

I find it best to make my own at home.

Baked not fried.

Wholesome not Questionable.

Natural not Fake.

And Green :)

Chocolate Avocado Donuts with Peanut Butter Avocado Frosting

Cake Recipe adapted from HERE

Ingredients: (For Donut)

1 1/2 C Whole Wheat Pastry Flour

1/3 C. Cocoa Powder

1 tsp. Baking Soda

1/2 tsp. Salt

1 Avocado Mashed

1 Cup Vanilla Soymilk

3/4 Cup 100% Maple Syrup (this could be reduced,-

but you would need to increase liquid, maybe with milk)

2 tsp. Vanilla

1 tsp. Apple Cider Vinegar

(chocolate chips optional)

Ingredients: For Frosting

1 avocado

1/2 lb. powdered sugar(more or less depending on desired consistency)

3-4 TB. Soymilk

2-3 TB. Agave

2 TB. Vanilla

2-4 TB. Peanut Butter

Directions: (donut)

1. Mix dry ingredients in a bowl and set aside. In a separate bowl, mix wet ingredients until combined. Make sure avocado isn't lumpy.

2. Add wet to dry.

3. Pour into a greased donut pan, and bake in a preheated 350 degree oven for 22 minutes (give or take). The cake donuts are very moist. You don't want them hard or dry.

4. Once donuts are done, remove from oven and let cool. Now you can prepare the frosting.

5. Blend all the ingredients in a food processor until creamy.

6. Spread some love on those donuts, and sprinkle with some jimmies!

Let me say this!!

THE BEST MOIST CAKEY CHOCOLATE DONUT I HAVE EVER HAD!!

It is soo hard to find a vegan cake recipe that isn't dry, or the texture isn't wierd.

BUT THESE..AMAZING!!

Oh..also, you could easily prepare a different frosting. Get crazy! Of coarse Baby Boo would have to disagree.

I couldn't get that spoon away from her :)

And just in case you were wondering, these work perfectly as cupcakes as well :)

Does that say moist and fluffy or what??

My favorite part of photographing these cupcakes!

Eating them :)

Take THAT Donut Shop Lady!

Boo-YAA!!

How to: Cake Decorating Rosettes

July 18, 2011 Arielle

In the mood to laugh? If you haven't already, don't forget to check out this video of Baby Boo I posted on Friday! It is SuRe to bring a smile to anyone's face :)

I feel like I am in a whirl wind.

Maybe not a whirl wind, because I don't really know what that means. I'm feeling more along the lines of being trapped in a tornado.

Ok, no wrong again, because that would mean everything is spiraling out of control, and that isn't happening either. (P.S. It took me 7 tries to spell spiraling.)

So if I am not in a whirl wind, nor a tornado, then where am I in life right now..?

I am right here.

Here, where I am supposed to be.

The past few days have been hell, to say the least. With my grandpa passing, my husband gone, Baby Boo teething plus catching Hand Foot and Mouth Disease..(what is that??-No she hasn't been sucking on other children's hands, feet, or mouths..That we know of :\) I have had a hard time adjusting to right now in life.

And then today, when I was trying to come up with ways to play with Baby Boo, I realized that I have been so busy with this and that, I haven't taken time to enjoy the simple things, like teaching Baby Boo how to play with Dolls.

Weird, I know, but everybody is always trying to get Baby Boo to rough house, and kick and throw balls, and do boy things..when she clearly is ALL girl. :)

She was in much need of doll time.

She did well with Ba-Ba feeding...

But then she got stingy.

We are still working on pushing the stroller.

And handeling with care.

But, I can definitely say she is improving.

I realize that...I love enjoying the simple things.

Like Cake.

Pretty Cake to be exact.

Want to learn how to make said cake...Pretty?

It's actually reeeaaallly easy, and you can impress any one with your sick wit' it skills!

Begin with a cake.

Frost a thin layer all over the cake with a thick and sturdy frosting, such as a buttercream.

Next, grab your tip.

I use a Wilton Star tip#1M. This one works best for what we are trying to accomplish.

You have to be careful with this tip, because those little star edges easily bend..aka, if you drop or step on them.

NOT that this has happened to me. But trust me, your tip will pipe funny-ly(word?-it is now!) if it bends :)

Then, put the star tip in a piping bag, the fill with the rest of your frosting.

Next, started on the top of the cake, start piping a circle, any size, but instead of connecting the circle, continue to swirl the frosting towards the middle.

Continue to do this all around the cake.

I wasn't trying to make this cake look perfect, so as you can see the centers are a little crazy where I lifted up the piping bag.

If you don't like this, just make sure to smoothie pick up the bag when done with you rosette.

Also, when piping the rosettes, make piping bag pipe close to the cake, and not holding the piping up higher.

Once done, you can leave the cake as is, or you can bedazzle it up, like me :)

I took a bunch of dragees, or pink silver balls, and put them randomly through out the cake. Although I mostly put them in the centers of the rosettes, where the piping had ended.

And there you have it.

Super easy.

You know what else I am loving right now??

Donuts!

Recipe tomorrow my friends :)

I guess living in the right now isn't so bad after all! ;)

Chocolate Raspberry and Lemon Blackberry Macaroons

June 10, 2011 Arielle

What happens when you live a little?

You don't worry so much about picking up the toys on the floor 57 times a day. Instead you relax, sit on your hiney and play.

And while your sitting on your hiney, playing with toys you notice something in the nooks and craneys of the floor all covered with hair and dust...

Your toothbrush, which ironically has been missing for two days..

Living a little also means skipping on teeth brushing..If you didn't know.

And then there is your kids.

We hussle and bussle them, making sure they know their ABC's and 123's, are coloring in the lines, and prompting them to keep their food in their mouth and not on their shirt or the floor..

But do we let them live a little?

Hopefully so.

If that means letting them eat edible play dough even though you will most likely have to dig out a big chunk stuck to the roof of their mouth...

At least they can say they have done it.

Then at that time you will realize you can let them feel grown up and feed themselves, rather than spoon feed...even though without teeth there still isn't much finger foods safe enough to eat...

And surprisingly you will learn things, while living a little.

Like the fact that your daughter loves tofu, and so do you. It's soft, safe, and edible to eat which in turn makes you one happy Mama.

Now, while your Baby munches Tofu, you suddenly crave sweets.

You really want to bake, but you keep thinking about this hot summer weather, and the fact that you are going to have to get into a bathing suit sooner or later.

It can not be avoided no matter how hard you try.

But you keep thinking about sweets, and you don't care what anyone says, nibbling on carrots just ain't gonna cut it.

And then you realize.

Life is about living.

And you know that if you deprive and restrict your self 100% of the time, your setting yourself up for failure.

The more you tell your self NO, the more your going to feel YES.

And eventually you break in...give up...and fail.

So you say to yourself..

Today, I am going to live a little..

Today I am going to Bake and Eat...

Blackberry and Lemon Macaroons

Recipe By: Raxy

Changes to the original recipe: Subbed coconut extract for Lemon essential oils.

And you won't stop there because you can't have a day of 'Living a Little' without some chocolate!

Almond Chocolate Raspberry Macaroons

Adapted from Blackberry Lemon Macaroons

2 C. Unsweetened finely shredded coconut

1/2 C. Almond Flour

1 TB + 1 tsp. Cocoa Powder

1/4 C. Coconut Oil

1/2 C. Maple Syrup

1/3-1/2 C. Mashed Raspberries

1 TB Coconut Milk(or other Non dairy milk)

1 tsp. Almond extract

dash of salt

Directions:

1. Blend all together and form into balls. Dehydrate 4 hours @ 105. OR set oven to lowest temp setting and watch carefully while macaroons bake.

And then your day is complete... :)

Well...Your day is, but it seems someone else still has some party left in her...

Go to town Baby Boo..

Because today is:

LIVE A LITTLE FRIDAY :)

Don't forget to indulge today!

*This will be a post among many having to do with 'Live a Little Friday' or LALF! It's about not stressing over the calories, or the veggies, or the diets, but giving your self a little something to enjoy in life. Everybody needs to taste chocolate...and enjoy it!*

Pumkpin Chai Chia Pudding with Cinnamon Raspberry "Ice Cream"

June 7, 2011 Arielle

Glass is half empty..Not half full..

When it rains..It freaking pours.

Not just raining on my parade, but snowing, windy, tornado-ing on my freaking parade.

And..

Blah Blah Blah ain't gonna happen unless a Fat Lady is singing her great big heart out..

I'm a drama queen.

Laugh all you want, but if there is a scratch on my shin you bet your little hiney I'm wining to my Mama telling her how I will never ever ever be able to wear shorts again, and most likely should never leave the house until that scratch is gone.

Is that a true story?

I dunno, I'm kind of an exaggerator too.

So you see, yesterday I set out to bake brownies. ME of all people should be able to bake brownies.

But then, I got a little crazy and started throwing in random ingredients that most brownies don't have,(but, I think should) and the end result came out okay...

BUT Hot Dang All Mighty they sure didn't taste like a brownie.

So of coarse I cried, not over spilled milk, but cruddy brownies, and swore to everyone who could hear me that I would never ever ever cook again...

Unless a fat lady was singing.

And as I dramatized the whole scenario for my Hubby when he got home, he in no way humored my dramatic rant and instead told me ,"Honey, why don't you try and look at the positive things in life..instead of all the negatives."

Slap.In.The.Face.

Why are husbands always right??

(SHH DO NOT tell him I said that.)

How can I sit here and complain about poopy brownies, when I am so incredibly blessed to have the things that I have?

Slap again.

SO I quickly gathered what pride was left of me, and told my Hubby in return for is words of genius-ness I was going to make him the best afternoon snack he had ever had.

Fat lady singing or not...

Chai Chia Pudding with Cinnamon Raspberry "Ice Cream"

*For the Pudding*

1/2 C. Pumpkin Puree

1/2 C. Non Dairy Milk

2 TB Chia Seeds

1 scoop Vanilla Chai(or reg. Vanilla) Protein Powder

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/4 tsp. Ginger

1/4 tsp. Allspice

*For the "Ice Cream"*

1 Frozen Banana

1/3 C. Frozen Raspberries

1 C. Spinach

2 TB. Non Dairy Milk

1 tsp. Cinnamon

Directions:

1. Mix all ingredients for the pudding in a bowl until combined then set in fridge.

2. Blend "Ice Cream" ingredients into food processor until creamy. Remove Pudding from fridge, and get a tall glass/bowl.

3. Layer Pudding and Ice Cream until all are gone. Sprinkle with coconut if desired.

I prayed that this would make up for my little "episode" earlier..

And Luckily For me...

It did.

Coconut Vanilla Chai Milkshake

June 2, 2011 Arielle

A lot of people ask me what I do during the day as a stay at home mom.

For starters, I appreciate you asking me and not my husband, because according to him I'm relaxing.. :)

Which is funny because this morning at 530 a.m., I spent a good 30 minutes washing a Baby from an unpleasant diaper change, all the while Mr. Know It All is snuggled up cozy in a warm bed snoozing away...

And I don't know if you heard that first part..

530 a.m.

For a while Baby Boo woke up a little after seven, but then decided that there just needed to be more time in the day to play, so recently it's been 530.

I guess 530 wouldn't be so bad, if I went to bed at a decent time and didn't stay up to watch Monday's episode of the bachelorette. (Any one else find the cellular phone salesman a little QT) Don't worry, my husband doesn't mind, he's sleeping.

It's been somewhat of a struggle for me to switch from Ari mode to Mom mode, and things that amuse me, really don't amuse Baby Boo. (She's not all that into Cell Phone Guy..)

But somehow we manage, and some days I look at the clock and say, it's ONLY 11! And other days Hubby comes home and I'm still in my PJ's, Baby Boo is nakie, and I am far from what you would call Pleasant smelling.

On the other hand, this little one masked any smell that may have come her way with a sweet scent of cinnamon.

The Cinnamon Challenge was so 6 months ago for Baby Boo.

She clearly finds joy eating it straight out of the Bottle.

Don't even try and take it away from her.

You will pay the price.

Roughly 5 bucks, because that's how much it's gonna cost to buy more cinnamon once it's spilled all over the floor in a tantrum rage to retrieve it back.

Luckily for me I had used the cinnamon for my breakfast prior to the Ms. Cinnabuns craving.

Coconut Vanilla Chai Milkshake

Inspired by the Amazing/Talented/Beautiful Mama Pea: Coconut Chai

1/2 C. Coconut Milk

1 frozen Banana

6 Coconut Milk ice cubs

1 tsp. Ginger

1 tsp. Cinnamon

1/2 tsp. Nutmeg

1/2 tsp. Pumpkin Spice (or Allspice)

1 TB Vanilla

Directions:

Blend all ingredients in a blender until creamy. Reduce milk for a creamier shake, and add milk for a less thick shake.

Thank you Mama Pea for your inspiration.

Best. Drink.Hands. Down.

But then..As they always do..Things got a little crazy.

Since I was making this for breakfast I decided I needed a little bit of Greeeeennsss...

Coconut Vanilla Chai Green Drink Milkshake

Ingredients:

Coconut Vanilla Chai Milkshake

2 C. Spinach

2 Dates

Directions:

Blend until creamy and green :)

I HAD TO.

I'm sorry.

I know you are probably Green Drinked OUT..And EnOuGh with the milkshakes already!

Am I right??

Last one I promise..

Some of us just can't take it anymore...

Sugar Coated Coma and Wedding Cupcakes!

May 15, 2011 Arielle

This post may seem a little off,

Because it's not often we talk about 24 boxes of powdered sugar.

Or the fact that I have enough vegetable oil to drive to china..

Can you drive to China?

Doubtful

Oh and there is butter...

Probably enough butter to make you as big as China.

Or about the same amount of butter Mrs. Dean adds to her mashed potatoes...

Either way, Big as China.

Which is how I feel after this weekend. No, I didn't just call it quits and say 'Forget This' when it comes to living healthy and add a stick of butter to my morning smoothie...

(Would that even taste good? I dunno, ask Mrs. Dean)

I actually had a purpose to this madness..

A purpose of about 200 cupcakes AND a wedding cake!

And for two days every time I opened my fridge I found this...

Drool..

THEN, only to shut the fridge, and have the rest of THIS bad boy screaming 'Eat Me Now you Sissy La La!'

No thank you, this carrot taste delicious!

Baby Boo was probably the hardest to contain self control. Every time I turned around , she tried to sneak a snack in here and there..

Like mama' like daughta'

And...Actually to be truthful, I wasn't the least bit tempted to eat every single cupcake..I was too sick from testing batters and frostings, that the thought of sugar made me want to..

Eat a carrot..

And I technically wasn't allowed to since the cupcakes weren't all for me..:)

Dang..

They were how ever for some really great friends of ours who got married this weekend! I was SO nervous to bake for a wedding..Not something I had ever done!

But I think everything turned out pretty good..

It was one of the most beautiful weddings I had ever seen. Every single touch was handmade and done by the family, or someone that the family was close with.

It made everything very special and very personal.

Even the hubby and I(besides making the cake) got to be apart of the wedding..

Baby Boo's dress was AlMoSt as poofy as the brides...

Almost.

But she most definitely won the Biggest Flower on the Head prize.

We even got to sit at the 'Big Kids' Table since we were apart of the wedding party...

And to think he is 5 years older than me :)

Much.Better.

It was a beautiful day despite the 4 hours of sleep and Frosting tid bits strewed about my bangs.

I am much more relaxed knowing I was able to accomplish such a great task!

As for now I am starting a two week detox tomorrow. I'll give the details more later, but what I can tell you is that Chocolate is NOT included...

I think I just shed a tear..

Also coming up is a no fail no boredom treadmill routine and some great Mama and Baby Workouts, along with a bunch of other random goodies :)

Have a great rest of your weekend my little cupca...

Wait..I am definitely not going to finish that word..

Bleh! Too soon...

Chocolate Peanut Butter & Ganache Birthday Cake

May 11, 2011 Arielle

What happened to the days when we were kids and all we did was play and run around?

We would ride our bikes, play games, sports, you name it...

We were active.

Then, I guess somewhere in time we grew up. We got jobs, we met boys, we were busy with school, and the term 'play' only happened a couple times of year when we had vacation.

Some of us continued to stay active, working out after classes and jobs, and even keeping active in other recreational activities...but that slowly disappeared when real life hit us smack in the face with families and kids.

Then the time we used to keep active simply went to diaper changing, taking care of kids, and making dinner..

And then before you know if your here:

And those once used often running shoes sit in the corner of the floor...

Alone. Abandoned. Stinky.

And then we do silly things like buy new workout clothes, because we think it will motivate us to get back into the swing of things...

When in reality instead of sweating it out on a nice run outside, it's stuck being worn indoors mopping floors, that are coated in powdered sugar.

Powdered sugar that was used to make 300 of these,

And then this, which has been staring at me in the face all day!

Hubby's Birthday Cake. Peanut Butter Chocolate Ganache Cake to be exact.

Every time I walk by I want to face plant right in and inhale its delicious goodness..

Plop!

The every day hustle and bustle of life has a way of pushing important priorities to the side because there simply isn't time.

Time to exercise is what I am talking about.

I wasn't always one of those people that would say, "I don't have time to work out."

I would simply think, "Well, make time!"

But now with every day responsibilities, I find myself finally sitting down at 930 at night thinking.."Where did the day go by. I didn't even accomplish half of what I wanted to...

And if there is something I have learned with exercise and being a Mama, is that It's harder to focus on ME when my life/my whole day is spent focusing on everybody else. How can I possibly take time out for me, when I have a million things to get done at home?

Sacrifice.

If there is one thing you should know it's that Mama=Sacrifice.

Sometimes sacrificing showers, makeup, new clothes, clothes with out Boo Doo Doo, time with your husband, time with friends, meals, exercise...etc..

Sacrificing HouseWives of O.C and staying up until 12 to watch it, just so I can get up in the morning to go work out.

Sacrifice.

Sacrificing computer time so I can accomplish what really needs to be done, so I can have time to exercise.

Sacrificing for a purpose to make time. Take a look at your life and find where you could make adjustments to fit time in for you. You will be happier, a better mother, a better wife, and a great example to those around you.

BUT...Remember. Some days are better than others..

Some days, your baby or hubby is sick..

Or your baking 200 cupcakes and making a wedding cake for saturday...

And somedays, your Italian Stalion Juice Head Guido of a Hubby is celebrating his 27th birthday...

Sometimes...Exercise may have to be sacrificed...

For cake.

Because, there is nothing wrong with living a little.. :)

Especially when it involves Chocolate and Peanut butter...

Chocolate Chip Peanut Butter Cake with Peanut Butter Frosting & Chocolate Ganache

Ingredients:

*Chocolate Cake-Recipe HERE. The only difference I made was add 1/4 cup peanut butter into the batter. I then baked accordingly, except dividing batter into 3 different pans, so I would have 3 layers.*

*Peanut Butter Frosting*

Ingredients:

1 cup Butter(room temp)

1/2 cup Peanut butter

1 TB Vanilla

3-5 Tb Heavy Whipping Cream

4-5 cups Powdered sugar

Directions:

1. Beat room temp butter and Peanut butter until Creamy. Add about 4 cups of powdered sugar, vanilla, and 3 TB whipping cream and beat until combined and creamy. Batter will be pretty thick. Add more whipping cream to reach desired consistency. If you think it could use more powdered sugar, go ahead and add it, but u might have to increase the whipping cream.

*Chocolate Ganache*

Ingredients:

2 cups Dark chocolate chips

1 cup Heavy whipping Cream

Directions:

Over a double Broiler, melt chocolate and cream until combined and creamy. Set aside for about an hour.

**Cake Assembly**

1. Start with one layer of cake. Spread some PB frosting to coat top of Layer, then add about 1/4 cup or so of ganache and coat top of frosting. Add second layer of cake, and repeat with frosting and ganache. Add third layer and coat entire cake with peanut butter frosting. Then Drizzle ganache all over cake, then with a spreading spatula, blend ganache with PB frosting, to make a marble looking effect, like so...