9.22.2010

let's help one another!

hook me up with your favorite recipes! let's share over our laptops and mugs of coffee or tea! i just found this recipe and i love carob and i am dying to make it. originally found here. i'm not vegan, nor do i want to be, but i respect the clean diet. and i really respect using maple syrup as the sweetener!

what say you? you likey? tell me if you try it before me!

4 comments:

Amy said...

Two words: Garlic Soup! It's simple (as long as you don't accidentally scramble the eggs), filling when had with a mighty piece of bread and perfect comfort on a cool fall day. Here's the link to my version: http://www.makingstrange.net/2009/12/garlic-soup-recipe.html

PS: Love your blog, your enthusiasm, everything. I found you via my dear friend Ms. Alison Dean.

samimi-extremie said...

AMY!!! thank you SO much for the recipe, it sounds delightful! i am so glad you found my blog and me yours. thank you for the props, you are too sweet. xox

elise said...

these are so good and moist i totally recommend them.

ruby red beet cupcakes
what you need
1-1/2 cup Pamela’s GF Baking Mix *
1 cup prepared beets (roasted and puréed) *
2 eggs
1/3 cup maple syrup
1/2 cup cocoa powder (I use NOW Foods, organic cocoa powder)
1/4 cup coconut oil (or butter or oil of choice)
1 teaspoon vanilla

what you do
Preheat oven to 350 degrees. Melt coconut oil — I put it in a heat-proof bowl and stick it in the oven for a couple of minutes as the oven is preheating (it only takes a minute or so). Blend together oil, eggs, vanilla and maple syrup. Add beets and mix well. In a medium sized bowl, stir together flour mix and cocoa powder. Add to wet ingredients and blend well. Spoon into greased or paper-lined muffin cups, 2/3rds full and bake for 18 to 22 minutes depending on your oven and your flour blend (gluten-free baked goods usually take a little longer; I baked these cupcakes for the full 22 minutes).

These dark chocolate, ruby red treats are delicious! Seriously good and no one would guess they’re made from beets.

Yield: 10 to 12 cupcakes
Options: add chopped nuts, chocolate chips, and/or top with frosting

from here: http://www.glutenfreeforgood.com/blog/ruby-red-beet-cupcakes

flashlightfaces said...

http://www.unruly-things.com/2010/07/spiced-iced-coffee.html
Yumza spiced iced coffee.