Vanilla-Rose Cupcakes

Ok, so you’re just going to have to trust me when I say these cupcakes are stunningly beautiful and impossibly delicious, because I don’t have any pictures. I don’t believe I’ve led you wrong thus far. I don’t have any pictures because I didn’t take any. I didn’t take any pictures because I didn’t want to. I didn’t want to because it’s nighttime and the lighting is bad and I kind of screwed up my piping.

The cupcakes themselves are a basic vanilla, and the addition of aquafaba makes them moist and fluffy. I just couldn’t find a vegan vanilla cupcake recipe with which I was satisfied (I definitely didn’t want to use cornstarch), so I had to create my own and it was a great success! The frosting is a classic American buttercream, but a mere teaspoon of rose water elevates the experience, creating a delicate floral fragrance and a unique taste.

To paint a picture for you I will say these cupcakes are daintily pretty and look even more so with a pink-tinged rosette of fluffy buttercream piped on top. They are perfect for a baby shower or a birthday party or a Valentine’s Day treat. Sprinkle a dusting of gold and silver sugar crystals atop the icing and you have yourself a delightful, delectable, painfully girly dessert.

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Seriously Sloppy Joes

I don’t think I’ve ever had an actual American sloppy joe, but they’ve always looked so appealing. Who doesn’t love ground beef slathered in sweet, ketchupy sauce, sandwiched in a nice, soft bun. Sounds pretty heavenly to me, minus the beef part.

While I did a little research into this recipe, I discovered that the real, classic American original uses just ketchup for the sauce. Ew. I couldn’t. So I developed a recipe that builds on a base of leftover pasta sauce, but with a sweet, complex flavour that will leave you seriously addicted. I also used this sandwich as an opportunity to hide lots of veggies where I wouldn’t taste them.

So, tie on your bibs and make sure you have plenty of napkins, because things are about to get real sloppy up in here.

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Squash Sweet-Potato Soup

Regrettably, this recipe is actually pretty healthy, but what matters is that it tastes like it isn’t. It’s a hearty and creamy and spicy and straight up delicious soup, perfect for cold fall/winter nights. It would have been much better with some freshly baked crusty bread, but ain’t nobody got time for that. I’m a one-dish-at-a-time kind of woman. Oh, and just as a note, this makes a giant pot of soup, so if you’re not feeding a family of 76, then feel free to freeze the leftovers. And now, without further preamble, I present the recipe:

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