“We spend so much of our lives thinking back, or looking ahead, and even though a photo captures only one moment in time, with a bit of thought it can freeze the process of moving forward, or the promise of things to come. Your challenge this week is to seal one such moment in amber.”
These chocolate cupcakes with mint chocolate chip frosting were devoured by adults and little five- and seven-year-old taste testers alike, and nobody suspected that the cupcakes were secretly rather healthy.
For the chocolate cake, I used my chocolate zucchini muffin recipe, with a little less sugar than usual since I was planning to frost them. For the frosting, I made this really simple coconut cream-based mint chocolate chip frosting. I didn’t have any powdered sugar, so I just used regular granulated sugar, and using a hand mixer resulted in surprisingly fluffy frosting. Despite the mint flavor, you can still taste the coconut in the frosting, but we all liked the way it tasted.
Whenever I need to use up some almond milk, that means it’s pudding time! This time I made orange creamsicle pudding, yum!
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups almond milk
- 1 teaspoon vanilla
- 1/2 teaspoon orange extract
Combine sugar, cornstarch, salt, and almond milk in a saucepan. Stir over medium heat until thick. Remove from heat and stir in vanilla and orange extract. Transfer to serving dishes and chill. Makes 3-4 servings.
I’m going a little outside the box for this photo challenge, with a classic music video:
I made these yummy savory muffins using this recipe.
When I make them again, I’ll try cutting down the oil a little bit, but this tweak may only be necessary because I’m now baking at a higher altitude.
We went to Nyala for dinner last week. This was my first time going to an Ethiopian restaurant since I discovered my gluten intolerance, so I was expecting to have to pass up the delicious injera for a substitute of rice. But Nyala actually offers gluten-free injera!
I didn’t think to ask what type of flour they use to make it, but if I had to guess based on the appearance, I’d say buckwheat. Anyway, it was super yummy and I really loved the “Vegetable Combination 2.” I’m looking forward to going back there again soon!
For me, the highlights of our cross-country drive were Pittsburgh and St. Louis. I’ve blogged a few times before about my love for Pittsburgh, but I’d never been to St. Louis before. I was really excited to see the Gateway Arch, which is part of the Jefferson National Expansion Memorial, and is an awesome example of architecture and engineering in the 1960s.
Obviously the arch is huge, but I never fully appreciated its scale before seeing it in person. The top of the arch looks so sleek that I never expected there to be enough room inside for a tram to carry passengers to the top, where they can get out and enjoy views of St. Louis and the Mississippi River.
After visiting the arch, we had a fantastic lunch at PW Pizza. You can get gluten-free crust and vegan cheese on any pizza, so we had a “Popeye and Olive Oil” pizza (cleverly named: roasted garlic olive oil, spinach, roasted red pepper) with those substitutions and vegan sausage on half of the pizza. Best lunch of our road trip!