If you live in the Orlando area, then you’ve probably heard of Ethos Vegan Kitchen’s amazing Sunday brunch. I love getting a stack of pancakes with a side of sausage and drenching everything in warm syrup. But for every other day of the week, I have to fend for myself. So here is a super simple on-the-go version recipe you can munch on all week.
These are one of my personal summertime favorites. It’s such a simple cupcake to make but so satisfying. If you’re looking for the perfect drink to accompany this cupcake, mix together 2 tablespoons frozen orange juice, 1 tablespoon sugar, ¼ teaspoon vanilla extract, and 1 ½ cups soy milk. I got this recipe from A Chica Bakes, modified to be vegan of course, and it is so perfectly yummy!
You should probably wash down these cupcakes with a cold bottle of Coke because the end result didn’t taste like coke at all. If you have better luck getting the Coke taste to come through, please let me know! They were still very moist and fluffy nonetheless. And the frosting had just enough kick to it!
I owe this cupcake inspiration to my friend who told me about this super simple dessert where you boil some brown sugar and butter, pour it over a layer of saltine crackers, bake for 10 minutes, then sprinkle on some chocolate chips and bake just long enough to melt the chocolate. Let cool, and you basically have chocolate toffee. I thought saltines might get too soggy for cupcakes, so I decided to use pretzels instead. The little bit of saltiness with each bite is just the perfect amount. Enjoy!
There is nothing more reminiscent of summer than brownie fudge sundaes with whipped cream and cherries. Even more convenient is having all that yumminess in a waffle cup so you can just devour the whole thing on the go. Load the waffle cup to the brim with vegan gummies, bananas, chocolate syrup, crushed Oreos… the sky is the limit. I did attempt to make these for a bake sale and refrigerated them overnight. Learn from my mistake and do not do this. The waffle cups will get soggy, the whipped cream will get gross, and the brownie will get hard. I’ll never make that mistake again. So serve these fresh and enjoy!
I’ve been MIA lately, but I’ll return in June. I am in the process of moving into a house with a much larger kitchen! Once settled in, I’ll be able to provide step by step photographs. I also plan on adding video to some of my posts. I apologize for my hiatus, but please feel free to let me know of any recipe requests you may have. The more ridiculous, the better! I look forward to my return, and I hope you do too!
Apparently I’m one of the few people in the world who has never had a chocolate dipped potato chip! The sweet and salty is such a wonderful combination, so I had to make them in cupcake form. If I did it again, I might opt for a darker chocolate for the frosting. But nonetheless, they turned out very yummy! Don’t prepare the chocolate covered chips and chip crumb garnish until the day of serving… otherwise, they’ll get gooey.
Ok, so it may not be very original as a Valentine’s dessert, but it’s pretty! Also, I have yet to make chocolate covered strawberries so I needed an excuse. I dipped the top of my cupcakes in ganache because it’s simple, but if you want something a little more decadent, use a pastry tip to fill them instead.
