May 5, 2012 by Angie
Happy Cinco de Mayo! I hear it’s kind of a fake holiday but I’ll accept any excuse for margaritas and Mexican food.
Reddit’s 52 Weeks of Baking challenge for Week 18 is to transform a drink into a dessert. I followed Isa Chandra Moskowitz’s recipe for Mucho Margarita Cupcakes from Vegan Cupcakes Take Over the World. As always, her recipe is marvelous and led to fantastic cupcakes. They contain a small amount of tequila and some fresh lime juice and zest. They really do taste like a margarita! Refreshingly lime-y and tangy.
Mini cupcakes before frosting
I made just one recipe each of cupcake batter and frosting. It yielded enough for 24 mini cupcakes and 6 regular-sized ones. Check out a photo of the lime-i-licious frosting below.
Frosted mini cupcakes
A mini cupcake about to meet its maker.
I decorated the larger cupcakes with a lime wedge. Festive! Don’t forget the guacamole and tacos.
Category 52 weeks of baking, baking, book reviews, cookbook review, recipes, vegan | Tags: cupcakes,lime | No Comments
April 19, 2012 by Angie
We are big fans of guacamole. I make a batch just about every week. It’s so easy and delicious. The only trick is getting the avocados just right. If they’re not ripe enough then they’ll be too hard to squish with a fork but if you let them sit around the kitchen too long they get black and scary on the inside. I buy the ones that look the least bruised and let them hang out on my baking rack in my kitchen for 2-3 days before I use them.
2 Haas avocados
1/4 of a red onion, diced
1 small tomato, diced
juice of half a lime
freshly ground pepper
Wash the avocados, tomato, and lime. Dice the red onion and tomato and place the diced pieces in a bowl. Cut your lime in half to get it ready to go. Cut lengthwise down the avocado to cut it in half. Yank out the seed. Dump the insides of each half of the avocado into a second bowl. Repeat with avocado number two.
Mash the avocado halves with a fork until it’s just a little lumpy. Add the diced onion and tomato to the bowl with the mashed avocados. Stir. Squeeze the lime half so that the juice covers the guacamole mixture. Stir the mixture and add sea salt, freshly ground pepper, chili powder, and garlic powder to taste. Eat immediately.
We like to eat our guacamole with Beanitos chips or as part of a black bean bowl. I heat up two cans of El Ebro black beans with olive oil and some of the diced red onion. To assemble, start by scooping some of the cooked black beans into a small bowl then add a generous serving of guacamole topped with shredded Mexican cheese and salsa.
Category appetizer, gluten-free, recipes, savory, side, vegan | Tags: avocado,lime,Mexican | No Comments