Last night I was craving cupcakes but I didn’t feel like making them from scratch. Luckily we live in a magical time when even vegans can be lazy and make baked goods right out of a box!
I picked up some mixes at Whole Foods by Cherrybrook Kitchen and they were delicious. The chocolate cake mix even had chocolate chips in it. Well played, Cherrybrook.
I like to roll my freshly-frosted cupcakes in toppings to make them look fancier and add a little texture. I used coconut and sprinkles. You could use almost anything to dress up cupcakes. Try crushed up cookies, ground nuts, or chocolate shavings.
When I visited my dear friend Alex at law school, she took me to a tapas restaurant called The National where I had the most delicious dessert of my entire life.
It doesn’t photograph that well, but it tastes AMAZING. It’s just a 1/4 of a fresh pineapple, lime sugar, cane syrup, and pomegranate. Alex and I ate it so fast that we almost ordered a second one. I now regret that we restrained ourselves.
Doesn’t she look prettyful? (I did her makeup. I love me some winged eyeliner.) After dinner she took me to a cocktail bar to have fancy drinks. Like this one:
This one’s for you, Ron.
Pancakes. Are. Delicious. There’s simply no arguing with that fact. These pancakes were so good they inspired me to write a haiku:
Pancakes are fluffy
and yummy and so tasty.
Add berries to them.
Alright, so maybe poetry isn’t my strong suit. But I do make one heck of a pancake.
Pancakes are surprisingly easy to make vegan; basically they’re just flour, water, soymilk (or whatever milk substitute you want to use), sugar, vegetable oil, and whatever goodies you want to toss in there. Here’s a more specific but still super-basic recipe.
Go make some now. You know you want to.