Goodbye Halloween... Hello Holiday Season!

Halloween is over and now in my book it's offically the.... Holiday Season! 

Now, the Halloween decorations are coming down and yes, Christmas decorations are going up!! I'm so excited!  Yes, I do decorate at the beginning of November... I like Christmas decorations, what?  There is just no better place in the world than sitting on your couch with the lights off, the Christmas tree on, and a fire in the fireplace.  It's on to serious Christmas shopping as well. (PS I'll be posting Christmas gift ideas/deals that I find along my way)  All the while Thanksgiving plans are underway.  We will be hosting at our house for the first time this year.  Let the planning begin!  But first, a few pictures and recipes from Halloween...

Printable Version

Orange Chocolate Cupcakes(Vegan)

makes 12 cupcakes

1 1/2 cups flour

1/2 cup cocoa

1 cup sugar

1 tsp. baking powder

1/4 tsp. salt

3/4 cup orange juice

1/2 cup canola oil

1 tsp. vanilla

1 tbsp. orange zest

Preheat oven to 350 degrees.  Sift together the flour, cocoa, sugar, baking powder, baking soda, and salt. 

In another bowl,  whisk together the orange juice, canola oil, vanilla and orange zest. 

 Add the dry ingredients to the wet slowly and mix well. 

 Divide batter into 12 muffin cups equally. ( I use an icecream scoop) Bake for 17-20 minutes or until a toothpick inserted comes out clean.  Once cool, frost with chocolate ganache and orange "buttercream".

Printable Version

Chocolate Ganache

1 cup semi sweet chocolate chips

3 tbsp. non-dairy milk

1 tbsp. coconut oil

Melt all ingredients in a glass bowl in the microwave.  Start by microwaving 1 minute.  Then stir.  Then 30 seconds at a time stirring after each time until all the chocolate is melted.  Spread a layer of ganache over each cooled cupcake.

Printable Version

Orange "Buttercream" Vegan

1/2 cup shortening (Earth Balance), slightly softened

1/2 cup margarine (Earth Balance), slightly softened

3 1/2 cups powdered sugar

1 tbsp. orange zest

1/4 cup orange juice

In the bowl of an electric mixer, beat shortening and margarine together.  Once they are combined, start adding the powdered sugar 1/2 cup at a time with the mixer on low.  If "buttercream" get too stiff add in a little of the orange juice.  Once all powdered sugar is incorporated then beat in the zest and orange juice.  Add orange buttercream to the cupcakes after ganache has set.

Now these Pumpkin Cupcakes were seriously amazing to say the least!  They are the most beautiful cupcakes I've ever baked up... perfect little dome on top.  Now the cream cheese frosting... you must try it, it's the best thing you've ever wrapped your lips around I promise.

Printable Version

Pumpkin Cupcakes (Vegan)

makes 12 cupcakes

1 cup pumpkin puree

1/3 cup oil

1 cup sugar

1/4 cup soymilk(I use vanilla)

1 tsp. vanilla

1 1/4 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

Preheat oven to 350 degrees.  Stir together pumpkin puree, oil, sugar, milk and vanilla.  Sift the following ingredients into the wet ingredients: flour, baking powder, baking soda, cinnamon and salt.  Stir together by hand.  Divide batter evenly between muffin cups and bake for 22-24 minutes.

Printable Version

My Go To Cream Cheese Frosting

1- 8 oz. pkg of cream cheese, softened

1 stick of butter, softened

1 cup powdered sugar

 1 tsp. vanilla

Beat the cream cheese until fluffy.  Add in the butter a tablespoon at a time.  Beat in the powdered sugar slowly, then add the vanilla. 

I also made my Vanilla/Vanilla cupcakes.  Click here for that recipe.



My little Elvis



  And, I just wanna say...Thank you, Thank you very much