Friday, January 4, 2013

Holiday Baking

I packed my Kitchenaid stand mixer for my trip home for the holidays. It's totally normal to travel 1000 miles with a mixer, baking supplies, and kitchen tools, right? :)

Gingerbread cupcakes from Vegan Cupcakes Take Over the World for an early Xmas dinner w/ the family. Got rave reviews from the people who were willing to eat them.


Eggnog cupcakes from Robin Robertson's blog for Xmas dinner w/ the family. I used the rum extract, so I had to add a little plain soy milk to the frosting.


Cinnamon rolls from Chloe's Kitchen for Xmas brunch w/ the family. These were well received! They do have 12 TABLESPOONS of Earth Balance though. I used a warm towel out of the dryer to cover these to encourage them to rise.


Double Chocolate Brownie Bites from Chloe's Kitchen for my dad, whose sweet tooth is actually worse than mine.


Chocolate-covered cherry cookies from One Green Planet for my mom. I used pitted sour cherries in a can from Whole Foods, since the morello cherries listed in the recipe are a type of sour cherry. The recipe makes way too much chocolate sauce.


White chocolate from Bittersweet blog with chopped craisins and raw almonds (1/2 cup of each) for my best friend. She loved them!


Rice krispie treats from Olives for Dinner blog for me & my mom to share. I made frosting using Justin's chocolate hazelnut butter according to the peanut butter frosting recipe in Vegan Cupcakes Take Over the World (omitted the molasses though).


Chocolate chip cookies from Vegan with a Vengeance - didn't remember to take a photo of these...

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