Posted in Baking, Chocolate, Dairy Free, Food Review, Gluten Free, Uncategorized

OMG! Immaculate Baking Co. Dairy Free Gluten Free Chocolate Chip Cookies!

Ok, just let me say

– I was frickn EXCITED to find these today!

Wheat free and Dairy free!  Dairy free!  I’m still excited!  I honestly never thought I would find anything like this in Market Basket!  To make it even better (can it get better?  yes!) They only cost $2.50!

OMG, OMG, OMG!  I just took my first bite—OMG these are AMAZING!!!

It is even Honey approved!  He is eating his fourth now….HE WILL BUY ME MORE TOMORROW!

Here are those lovely cookies before baking:

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and here they are cooling —- they look soooooo yummy!

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Posted in Baking, Cake, Chocolate, Ice Cream, Uncategorized, Weightloss

Strung Up Cake and My Favorite Frozen Thang

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I couldn’t find a heat proof glass bottle to hang my Chocolate Angel Food Cake on, so I strung it up!
The large wisk we have worked like a charm!  I just tied the end of it to the handle of the kitchen cabinet with cooking string (cotton) and wella!

What I used for the cake:

Duncan Hines Angel Food Cake Mix
1/3 cup dark cocoa powder
1 1/3 cup water

Mix the cake mix and cocoa together
Add water and bake per instructions on the box.

Now I’m debating if I want to glaze it.

Ooooooooo. It would be soooo good with my ‘soft serve ice cream’!

Point wise, 1/12 is 3 points
And my ice cream is free!

Soft Serve ‘Ice Cream

1 – 1 1/2 cups frozen blueberries or strawberries or BOTH. 🙂
1 banana unfrozen
2 tbsp vanilla (optional)
2 heaping kitchen TBSPs dark cocoa powder (optional)

Put everything into the food processor
This will be somewhat loud, turn it on and process
You will have to stop and scrape the sides down, but only 2 or 3 times.  I found out if the banana is NOT frozen, it processes sooooo much faster!
Now you can also make this with just banana, just cut up the banana, and freeze, then process.
When you have a consistency you like, scrape into another bowl, eat or freeze.

If you do freeze it, when your ready to eat, just pop into the microwave for 30 seconds ( make sure it’s microwave safe! ), or let sit on the counter for a bit.  Your choice.  Personally, I can’t wait for it to sit on the counter!

Posted in Agave, Baking, Chocolate, Cupcakes, Uncategorized

Hello Cupcakes!

Hi all!

Well, this is my first post on Vivid Pickle.  Why Vivid Pickle?  I liked a different way of saying ‘colorful mess‘ .  That is what my life consists of just like many others.  This is my place to vent and share, and maybe make a few ‘virtual friends’.  Who knows?

I knit.

I knit a LOT.  The stash over runith. *smiles*  There are WsIP on the other end of the couch.  The BF is so awesome, he ignores it at least until I start yet another project before finishing another.

Right now, there are 3 or 4 WIP.  I’ll post some pics later with some details.

For my first post, I wanted to share these Cupcakes.  They are soooooo good; even the BF eats and asks for them!  I found the recipe, and tweaked it.  They do come out fluffy, similar to a muffin, but that don’t bother me one bit.  The best part, I make them with Agave, applesauce,  Almond Milk, and chocolate chips. They are actually GOOD 4 U.  And for me!  I made these today.

Choc chip cupcakes

Vegan Chocolate Chip Cupcakes

INGREDIENTS:

  • 1 TBSP  Apple Cider Vinegar                        ½ C      Agave
  • 1 ½ C    Almond milk                                        ½ C      Applesauce
  • 2           Whole Wheat Flour                           ½ tsp    Canola Oil
  • ½ tsp    Baking Soda                                         1 ¼ tsp   Vanilla Extract
  • 2 tsp     Baking Powder
  • ½ tsp    Salt                                                         Chocolate Chips

— Preheat oven to 325 degrees F

— Line 12 cup muffin pan with paper liners (baking cups)

–Using a 2 cup measure or larger, add Apple Cider Vinegar and then the Almond Milk.  Let it sit to curdle.  About 5 minutes.

—In a separate bowl, combine the dry Ingredients.  Flour, baking soda, baking powder & salt.

—In the mixing bowl, mix (or whisk) together the almond milk mixture, applesauce, agave and vanilla.

—Add in the flour mixture.  ONLY MIX UNTIL BLENDED.

—Add in the Chocolate Chips.  MIX ONLY FOR A FEW TURNS TO COMBINE.

—Fill muffin cups almost to top.  The mix will fit in all 12.

Bake 20-30 minutes.  Check after 20 minutes with a toothpick inserted in the center.  It will come out clean when they are done.

Let them sit for about 10 minutes, and then take out of pan to finish cooling.

Frost, or not (I don’t).

After they are cool, and you snuck one, put them in the FRIDGERATEOR.  I found this out the hard way, they will mold fast if left out (within a few days).

If anyone does try this recipe, I would really love to hear what you think!

Gotta go knit now……….