creamy dip

When you can’t decide if you want a cupcake or a donut. 🐥
You have both.
Matcha green tea donut cupcakes.
These babies are stuffed with a sweet matcha cream cheese. Mm. Who wants one?


Mini Baked Vegan Donuts
Makes about 16 mini donuts

1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract

Matcha Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
1 tsp. matcha powder

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing and place on cooling rack to allow icing to set in.

Matcha Green Tea Cupcakes
Makes 1 dozen

For the cupcakes
1½ cups all-purpose unbleached flour
1 cup vegan sugar
1 tsp. baking soda
3 tsp. matcha green tea powder
½ tsp. salt
1 cup water
½ cup canola oil
2 tsp. vanilla
2 tbsp. apple cider vinegar

For the frosting
¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 ½ tbsp. non-dairy milk
1 tsp. pure vanilla extract
1-2 tsp. matcha powder

For cream cheese filling
½ cup vegan cream cheese
1 tbsp. powdered sugar
1 tsp. matcha powder

Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with cupcake papers.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, oil and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack. Once cooled, remove a piece of the center of each cupcake using an apple corer or a cupcake corer. Set aside.

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla and beat until frosting is light and fluffy. Add 1-2 teaspoons of matcha powder so that you get a light green frosting. Add frosting to a Ziplock or piping bag with tip or you can use a butter knife to frost the cupcakes.

Using a hand mixer beat the cream cheese, powdered sugar and matcha powder until creamy. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the center of the cupcake. Top with matcha frosting and a mini vegan donut.

Recipe: Autumn’s Bounty

Description: A taste of the season.

Game ingredients: Yam, Pumpkin

This recipe restores 220 energy and 99 health. It gives a +2 Foraging and +2 Defense bonus and can be obtained from Demetrius after reaching 7 hearts. It sells for 350g. 

Difficulty: Easy, 45 minutes. Serves 4. 

Originally I was considering just roasting yam and pumpkin together, but that’d be too similar to Roots Platter, so I switched it up a bit. 

Yam fries:
-2 yams
-4 tablespoons olive oil
-½ teaspoon paprika
-½ tablespoon salt
-1 teaspoon garlic powder
-1 teaspoon pepper
-½ teaspoon cumin

Pumpkin dip:
-1 cup pumpkin puree
-1 cup canned white/navy beans or chickpeas (drained)
-¼ cup water
-½ teaspoon paprika
-½ teaspoon onion powder
-½ teaspoon garlic powder
-1 teaspoon salt
-1 teaspoon chili powder
-¼ teaspoon cinnamon

Preheat the oven to 450°F. 

Cut the yams into 1/4inch slices. You can cut them in half as well if you want shorter fries. In a bowl, combine the olive oil, paprika, salt, garlic powder, pepper, and cumin. 

Toss the yams in the bowl until they’re fully coated with the oil and spices. Line a baking sheet with parchment paper and arrange the yam slices so they’re not touching one another. You may need two baking sheets for this. 

Bake them in the oven for 25-35 minutes, depending on the thickness of the slices. Turn them over every 10 minutes to ensure even cooking (The picture has the fries half-way through baking).

While the fries are roasting, make the pumpkin dip. In a blender or food processor, combine all the ingredients and blend until smooth. 

Pour the dip into a bowl and serve with the fries while they’re still hot. Dust the dip with more chili powder and sprinkle coarse salt over the fries. Not pictured: the other batch of yam fries I forgot about. 

The dip is creamy and tasty, and offsets the subtle sweetness of the yam fries. 

-SVR

Matcha Green Tea donuts made with @teamiblends @thematchami green tea powder. Obsessed.

Visit matchami.com and use special code RHIANA10 for 10% of your order of @thematchami matcha goods!
In the meantime..
Let me feed you…


Matcha Green Tea Donuts
Makes 6 donuts

1½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract


Matcha Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
2 tsp. matcha powder

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 10-12 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each donut into icing and place on cooling rack to allow icing to set in.

Happy Monday🌞🍃 Mentally preparing myself for the last week of uni classes for this semester. Only 1 more assignment + 4 exams to go ~ and rainbow nourish bowls are a MUST for that, right?🙏🏼
Today’s bowl was filled with baked purple sweet potato + pumpkin, greens, purple cabbage, carrot, fresh coriander + baked falafel (the recipe for these is in my Ebook💛) + creamy Dijon tahini dip👅👌🏼

IG: @naturally_nina_

Two can win. #Dilla 🍩

On Mondays we eat donut cupcakes.

For the donuts:
(makes about 16 mini donuts)
1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract


Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
Food coloring of choice
Sprinkles (optional)

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing (and then sprinkles if using) and place on cooling rack to allow icing to set in.


For the cupcakes:

Chocol'ha Cupcakes
(Low-fat)

1 ½ cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
¼ salt
1 cup coconut sugar
¼ cup canola
¼ cup unsweetened apple sauce
1 cup water
½ tbsp. pure vanilla extract
2 tbsp. apple cider vinegar

Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with liners.

Combine dry ingredients (except sugar) in a medium sized mixing bowl. In a separate bowl combine sugar, apple sauce, oil, water and vanilla and mix until combined. Add the dry ingredients to the wet in two separate batches and mix until just combined (do not over mix). Finally, add the ACV and mix until just combined. Divide batter evenly among muffin pan and bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from oven and allow cupcakes to cool before transferring to a cooling rack.


For the frosting

¼ cup vegan margarine
¼ cup non-hydrogenated shortening
2 cups powdered sugar
1 tsp. pure vanilla extract
1 tbsp. non-dairy milk

With a hand mixer beat butter and shortening on high for 1 minute or until fluffy. Next, add powdered sugar and beat for a minute or until crumbly. Then, add non-dairy milk and vanilla extract and beat until frosting is light and fluffy. Transfer white frosting to a Ziploc or piping bag with tip (or you can also top cupcakes with a frosting knife). Add white frosting to cupcake and top with a mini donut.

murderxbaby  asked:

Yeah but now I want to talk about hummus......(no seriously, what's the deal? LOL)

OKAY SO. I have nothing against hummus as a food group, right. BUT a very silly mistake on my part has led me to be the biggest joke in all my friend groups. Because I can’t tell what hummus looks like, apparently.

Two years ago I was getting lunch with my friend in one of our school’s dining halls, right? And in the front there was free food samples which really isn’t that weird at my school. My friend went ahead, while I stopped to look at the samples bc free food is free food and why ever turn that down?  

Anyway the samples were apple slices and this brown creamy substance for dipping the apple slices in- which I assumed to be hummus since there was no food label. And I really didn’t think anything of it bc I had thought I’d heard about someone eating apples with hummus so okay whatever.

Well. The creamy brown substance was not hummus.

A few minutes later my mouth started to get itchy, I felt hot and had difficulty swallowing. I immediately realized what was the problem and went to my friend.

“Did you try the samples in the front?” I asked her.

“You mean the apples and peanut butter?” she said. “Yeah, why?”

I’M ALLERGIC TO NUTS. OKAY. I was having an allergic reaction- a mild one bc I’m more allergic to other types of nuts than peanut butter- AND DO YOU KNOW WHAT SHE SAYS

She says: “WHY WOULD YOU EVER THINK THAT WAS HUMMUS NO ONE EATS APPLES WITH HUMMUS!!!!! NO ONE!!! ARE YOU GOING TO DIE BC YOU DIDN’T KNOW THE DIFFERENCE BTWN HUMMUS AND PEANUT BUTTER?!?!?!”

I didn’t die of course but this story has led to numerous jokes ever since. This same friend gave me this card for Valentine’s Day THIS YEAR (TWO YEARS AFTER THIS WHOLE THING HAPPENED): 

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! A;LKSJDFL;AKSJFL;KJFDS;LKJL;SKJDFALSKDFJA;LKJSDF;LAKJDF;LKJDLF;KJSL;KDFJ;LKSDFJALKSDFJL;KASDJFJ;KLFDFSDJKLFDJL;K

Another friend of mine got a bunch of stuffed animals for Valentine’s Day and decided to name them after all the friends in our group. GUESS WHAT MY STUFFED ANIMAL WAS NAMED.

HUMMUS. SHE NAMED IT HUMMUS BC OF THIS STORY.

And then I made the huge mistake of telling my roommates this same story last night and they put this on my door:

AND I’M JUST?!?!?!?!?!?!?!?!?!? AHHAHSDHFHSAL;KDJF;ALSKJFAKL;AL;KSJDF;AISEFJASLKDJ;FA;LKSJDF;LAKJFLSDJFLASJDFLA;KJ

So. The moral of the story is a) know what you’re eating before you try it, and b) I don’t talk about hummus unless I want this story to be retold for the millionth time in a row XDDD

(tagging @recyciedtrash and @youmeandhistory bc you know this story by heart by now damnit)

Donut pop? 🍭


Mini Baked Vegan Donuts
Makes about 16 mini donuts

1 ½ cups all-purpose flour
¼ tsp. baking soda
6 tbsp. vegan sugar
Pinch of salt
½ cup unsweetened almond milk
¼ cup vegan margarine, melted
3 tbsp. aquafaba
½ tbsp. pure vanilla extract


Pink Icing

1 cup confectioner’s sugar
1 tbsp. vegan margarine, melted
1 tbsp. unsweetened almond milk
Few drops of fresh beet juice or vegan food coloring

Preheat oven to 425 degrees Fahrenheit. Lightly grease a donut pan.

Combine dry ingredients in a medium sized mixing bowl. In a separate bowl, combine wet ingredients. Pour the wet ingredients into the dry and mix until just combined. Transfer mix to a Ziploc bag and cut a tip off one of the corners and pipe into the donut pan. Bake for 7-9 minutes or until they are firm and spring back when you touch them. Pop them out of the donut pan and onto a cooling rack to cool until warm to the touch.

Combine the icing ingredients in a bowl and mix until creamy. Dip each mini donut into icing (and sprinkles if using) and place on cooling rack to allow icing to set in. Insert a candy stick into each donut for hands-free munching.

LOW-CAL GUACAMOLE

Substituting half of the avocado for zucchini for this low calorie version of our favorite dip!

Ingredients:
1 ripe avocado
1 zucchini
1 bunch of fresh herb of choice (cilantro or basil work well)
Salt & pepper to taste

Method:
Add all ingredients into a high speed blender and process until smooth and creamy

Serve as a dip or spread!

Update!
  • There’s a very real chance that I will be promoted to manager by the end of the year. I’m sorta competing for the position with one other supervisor and I’ve been told numerous times that I’m the better candidate in the running.
  • Home cooked meals are the way to go. A and I are making an effort to cook at home for 98% of our meals, but I gotta say… Chuy’s last night for dinner was great. Their chips and creamy jalapeno dip *dead*
  • About to go vote for Kansas City’s new airport. As a passenger that airport can be great going from car to plane in less than 15 mins, but as a worker that place is the pits. The layout for everything is pretty unfavorable.
  • I’m deleting the Tumblr app from my phone. I spend too much time scrolling around daily and not really present in day to day life, so I’m just going to jump on it occasionally. I unfollowed all of the non-personal blogs and am only keeping up with those who I’ve followed for a while now. But yeah, just checking in every now and then.
Rain On Me Your Sweetness

TWW one-shot, Sam x Ainsley, just a smidge post-series. While @actuallylukedanes​‘s birthday is technically over now, this fic is a belated gift by request.

Summary: A new administration…a new chance at something more. Pure fluff with sequel potential. “Why did he suddenly feel like he was pulled right back to being that kid in the Mess who couldn’t even carry food up stairs without dropping it, because he thought his coworker was pretty?” 

Cross-posted on AO3; additional notes can be found there.

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Baked Brown Sugar Chicken Wings with Roasted Red Pepper Cream Sauce

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Yield 4 servings

Amazingly crisp wings baked to perfection served alongside an incredibly creamy dipping sauce that everyone will love!

Ingredients

    • 2 pounds chicken wings
    • 2 tablespoons olive oil
    • 2 teaspoons brown sugar
    • 2 teaspoon garlic powder
    • 2 teaspoon chili powder
    • 2 teaspoon smoked paprika
    • 1 teaspoon onion powder
    • Kosher salt and freshly ground black pepper, to taste
For the Roasted Red Pepper Cream Sauce
  • 1/3 cup roasted red pepper, chopped
  • 2 ounces goat cheese
  • 2 tablespoons sour cream
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 425 degrees F. Line a baking sheet with foil.
  • To make the dipping sauce, combine roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified; set aside.
  • In a large bowl, combine wings, olive oil, brown sugar, garlic powder, chili powder, paprika, onion powder, salt and pepper, to taste.
  • Place wings onto the prepared baking sheet and bake for 25 minutes, using metal tongs to turn at halftime.
  • Serve wings immediately with dipping sauce.

🍃Chipotle baked sweet potato fries
🍁Ingredients
2 medium sized sweet potato
1-2 tbsp chipotle seasoning (Mrs Dash- iherb.com discount code TQT398)
EVOO spray
Salt and pepper to taste
🍁Method
•Preheat oven to 200C. Line a baking tray with baking paper and set aside.
•Slice the sweet potato into a long rectangle that resemble fries.
•Place the fries onto the baking tray and lightly spray with EVOO.
•sprinkle herbs, spices, salt and pepper over the fries, as evenly as possible.
•bake for 15mins, then flip and bake for 15-20min.
Serves 2

* to make them crispier broil/grill for 5-10mins after baking or use an air fryer! ** you can season with what ever you like! The options are endless 😊.

🍃Creamy avocado lime dip
🍁Ingredients
1 avocado (roughly mashed)
Juice of 1 Lime
1tbsp basil (fresh)
2-3tbsp chopped shallots
1/2tsp powdered garlic
Salt and pepper to taste
🍁Method
•Mix in a bowl.
Serves 2