Vegan Cupcakes

Disregard the fact that these are "vegan" cupcakes. They are delicious and moist and not heavy at all. I would recommend making these over regular cupcakes and frost them with whatever you'd like. Delicious!

Chocolate Dairy & Egg Free Cupcakes

1 1/2 c flour

3 TBLSP cocoa

1 tsp baking soda

1 c white sugar

1/2 tsp salt

5 TBLSP oil

1 TBLSP apple cider vinegar

1 C water

1 tsp vanilla extract

Mix all dry ingredients. Add wet ingredients. Combine until smooth.

Bake at 350 degrees 15-18 minutes.

Frosting:

1/3 c buttery sticks (or some other butter substitute)

1/4 tsp salt

1 tsp vanilla

3 c confectionary sugar

3 TBLSP milk substitute

Buckeyes

This trio of truffles include from left to right, dirty snowball, cookie dough truffle, and buckeyes. The buckeyes are by far the best and I will feature the recipe below. This little ball of goodness reminds me of reeses cups! mmmm. delicious!!!

Peanut Butter Chocolate Truffles

recipe adapted from here

1 cup creamy peanut butter

1/2 stick butter

about 2 cups powdered sugar

Mix until you get the desired consistency. It should look like peanut butter playdough.

Roll into balls and place on a wax paper and freeze and until ready to finish with chocolate.

For the chocolate, simply melt any kind of chocolate you'd like and dip the bottoms into the melted chocolate and finish with drizzling the remainder of chocolate on top. I would recommend storing them in the fridge until ready to serve! Enjoy!

Mushroom Meatball Rigatoni

This white saucy goodness is from a recipe I found on the smittenkitchensite. I really enjoy her website. Its pleasant to look at and her photos are quite enjoyable! I aspire to have as nice a site and as many followers as her one day! This recipe was nice but I felt like it was missing something....maybe something green in it! Definitely something that could be altered. A quick tip if you're going to make it! For the bechamel sauce, make sure you use all the milk that it calls for! Those little noodles soak it right up!!!