Pumpkin Chocolate Chip Cupcakes with Cinnamon Icing

I've recently been on a quest for pumpkin muffins.  You know, it's that time of year.

Third time's a charm.  I should always know to go with Isa.  Isa first, last, and always.  And, while technically not a muffin (and what exactly distinguishes a cupcake from a muffin?), it has that flavor and texture I've been craving.

Oh yeah, this is the stuff.  Once again, thanks be to Isa.

From Vegan Cupcakes Take Over the World.

Recipe:

Pumpkin Chocolate Chip Cupcakes

1 cup canned pumpkin

1⁄3 cup oil

1 cup granulated sugar

1/4 cup almond or soy milk

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips

1. Preheat oven to 350ºF. Line muffin pan with cupcake liners.

2. In a medium bowl, stir together pumpkin, oil, sugar, soy milk, and vanilla. Sift in the flour, baking powder, baking soda, cinnamon, salt. Stir together with a fork— don’t use a handheld mixer, as it will make the batter gummy. Once well combined, fold in the chocolate chips.

3. Fill liners two-thirds full. Bake for 22 to 24 minutes (10-12 minutes if making the minis). Transfer to a wire rack and let fully cool before icing.

For the icing:

1/2 c powdered sugar

1/2 tsp cinnamon

2 tbsp margarine, melted

1 tbsp non-dairy milk

¼ tsp vanilla extract

In a small bowl, beat together powdered sugar, cinnamon, melted margarine, non-dairy milk, and vanilla until smooth.

Drizzle cupcakes with icing and refrigerate to set.

Cozy Hummus Bowl

Another winner from Isa Does It!

The marinated and baked tofu is fantastic and will have many other applications.  And the hummus, oh the hummus!  Maybe it was the kalamata olives in it, but I've not had much success in making my own hummus and was pleasantly surprised with this recipe.  Will be making this again SOON.

Isa's Banana Nut Muffins

All I can say is...wow.  Make these today.

Whatcha got cookin'?

The cold weather, long evenings and upcoming holidays have had me spending time in the kitchen.  My pictures, however, have not gotten any better.

 Curried Peanut Sauce Bowl from Isa Does It.  Wonderful!  The peanut sauce recipe alone is worth buying the book.  Yep, that good.

 Bike Messenger Brownies from Bake and Destroy.  With a moniker like Bike Messenger Brownies, you know I couldn't resist.  Espresso in the brownies + chai glaze = love.  Will definitely make these again.

Pizza Bowl from Isa Does It.  Can ya tell I'm loving the bowls?  I made Big Stick Pepperoni from Vegan on the Cheap to use in this recipe.  For once I didn't go the lazy route by just buying packaged sausages.  Again, the sauce on this made the recipe.  And, yes, that is white rice.  So sue me, I have several bags in the house for some reason and I just need to use them.  I always feel guilty not using brown rice for some reason.

Tonight's dinner is French Fry Tacos.  Bad pics to follow.

Where have you been all my life?

Long time, no write.  It's not as if I haven't been eating.  Ha, as if.  But, you know, life gets in the way, inspiration wanes, etc.  But there's nothing like a new cookbook to inspire!  And sometimes that doesn't even work.  Now that we're in the throes of the time change and evenings are looooong, I'm getting my comfort food mojo going.

As is my way, I like to investigate new cookbooks via the public library to determine if they are purchase-worthy.  And I've come across a couple that will be finding a new home with me.

First up is Isa Does It by Isa Chandra Moskowitz.

For those of you who don't know, Isa is vegan cooking royalty!  Her books have guided me along the vegan journey.  From Vegan with a Vengeance to Veganomicon to Vegan Brunch to this book and all the others, her books and her website the Post Punk Kitchen have been by my side.  She's creative and inventive and I appreciate that her books aren't just a slight variation or re-hash of previous recipes.

This book is beautiful and the recipes are accessible--and by accessible I mean that they utilize stuff I have in the pantry and that I don't have to buy ingredients that I will use once and that's it.  I am so looking forward to cooking my way through this one.  The copy from the library will be returned with a few splatters on it (oops) and my lovely NEW personal copy will arrive soon.

I did make the Cast-Iron Stir Fry last week, but I was too lazy to take any pictures.  But I did get some pics of the Cheddary Broccoli Soup.

Total comfort food.  I've been hesitant to try any of the vegan broccoli cheese soup variants because my memory and taste buds can't let go of my pre-vegan Velveeta broccoli cheese soup extravaganza.  Knowing full well that were I to try it now, the Velveeta stuff would be too salty and leave that weird Velveeta film/coating on my tongue, I still hesitated to try a vegan version.  But no mas.  This stuff is wonderful.  And it was even better today for lunch.  I look forward to many winter evenings cozied up with this soup.

Since the book is just released, I don't want to get in anyone's cross-hairs by posting the recipe.  Therefore, you'll have to visit your local library or just take the plunge and get your own copy of this book.   I promise you will not be disappointed.