Long time, no post! But the good news is that I now have my camera back AND a bunch of delicious desserts to share!
Gingerbread cupcakes from Vegan Cupcakes Take Over the World:
Boston Creme Cupcakes (also from VCTOtW), which I made for a dinner with my boyfriend's mother (needless to say with these babies, it went well):
Caramel Apple Cupcakes (from Veganomicon), which I brought for everyone in one of my classes last semester:
Mexican Hot Chocolate and Lemon Macadamia cupcakes (seriously, my copy of VCTOtW is near to falling apart), which I packaged up to give to a friend:
Okay, I want to do a close-up, because I love how pretty and yellow the lemon cupcakes were...
And after the cupcake overload that was my holiday season, it was only natural that my loved ones should give me cupcake-related gifts.* First off, my sister gave me this Oneida cupcake carrier! Yessss, no more squishing cupcakes into multiple tupperware containers! And my roommate gave me reusable silicone cupcake cups, so I won't go through as many cupcake wrappers!
They are really fun. And from them came my following idea for a great, not-too-sweet dessert!
Chocolate Cherry Cups
Note: Silicone cupcake cups will make cup assembly much easier, but you can also do it with paper wrappers; just put them into a muffin tin when you chill them so they maintain their cup shape.
2 Tbsp soymilk
4 oz unsweetened baking chocolate, chopped into tiny pieces
1/4 Cup chocolate chips
1 Tbsp butter
1-2 Tbsp agave nectar, depending on how sweet you want it
1/2 tsp vanilla
1 bag frozen cherries
1 tsp vanilla
1/2 C water
2 tsp cornstarch or arrowroot powder
Optional: buttercream frosting (I used vanilla but chocolate would be great, too) yogurt, chopped nuts or mint for topping
In a small saucepan, heat the soymilk, agave nectar, and vanilla until the mixture is near boiling (probably 2-3 minutes over medium-high heat). Remove from heat, and stir in the chocolate and the chocolate chips until they melt. Put about a tablespoon of this chocolate mixture into a silicone cupcake cup, and use a spoon to smooth the chocolate in an even layer across the bottom and about 2/3 of the way up the side of each cup. This is pretty easy, and gets easier as the chocolate starts to cool and thicken. Chill the cupcake cups for at least an hour in the freezer or longer in the fridge.
To make the cherry filling, pour the bag of cherries into a saucepan. Add the water and cook over medium until the cherries are soft, soupy and boiling; about 10 minutes. Spoon a few tablespoons' worth of the liquid into a small bowl. To this bowl, add the cornstarch or arrowroot and mix it well. Add the mixture back to the cherries and stir about 5 more minutes, until the mixture thickens. Remove from heat; chill it in the fridge for at least an hour.
To assemble, remove the wrappers from the chocolate cups, then spoon the cherry mixture into the cups. Keep them chilled until you are ready to serve them, and garnish with the optional frosting, yogurt, chopped nuts or mint.
This made 10 chocolate cherry cups.
OH I almost left out THE BEST STOCKING STUFFER EVER:
Agave nectar sticks?! I DIDN'T EVEN KNOW THEY MADE THESE.
*-Actually, it was a bit of a surprise that my christmas presents this year were ENTIRELY food-related: I also received Vegan A Go Go from my parents, and a whisk, a spatula, and a waffle iron from my sensational boyfriend. Expect waffle-related entries in the future! ^_^