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Vegan Chocolate Cupcakes with Cinnamon Peanut Butter Icing

23 Apr

The end of exams is approaching, which means people are starting to pack up their things to fly back home for the summer. Two of my roomies are going back to Calgary for the summer and I am getting all sad and concerned over here. Two new people will be living in my house while they are gone, and I don’t know how I feel about it. Strangers! In my kitchen! In my bathroom! Obviously we all want to come visit each other, but we wont really be living together again until September. But wait! Even then, Riley is going to Paris for first semester! ūüė¶

As sad as it is to see my friends leave Vancouver, I am also excited for life in Vancouver when I’m not in school. Afternoons on the beach, picnics and summer food, going out at night and not shivering my ass off…. it will be a good time.

I made these cupcakes for an indoor picnic we had the other day (rain=indoor). Wine, cheese, baguettes, wine, chicken, cold-cuts, chocolate, pate, wine….and these. Everything was delicious- so much so that I ate everything and had to lie down and spread out like a beached whale. Cute. These cupcakes are super moist and light, while the icing is rich and slightly savoury (salty and sweet). I stole the recipe from My Little Celebration.

Vegan Chocolate Cupcakes with Cinnamon Peanut Butter Icing


  • 1 cup soymilk
  • 1 tsp apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 tsp vanilla
  • 1 cup flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt


  • 1/2 cup softened butter
  • 1/3 cup peanut butter
  • 2 cups confectioners sugar
  • 1 heaping tsp cinnamon
  • 1 tsp vanilla


Preheat oven to 350 degrees and grease a 12 cup muffin tin.

In a medium size bowl, add soymilk and vinegar and let sit for a few minutes. Whisk, then incorporate the oil, sugar, and vanilla. In a separate bowl, mix together the flour, salt, cocoa powder, baking powder, and baking soda. Add flour mixture to wet mixture and beat until thoroughly combined.

Pour batter into muffin tin, filling up 9-10 cups, and bake for 17-20 minutes. Remove and cool for a few hours.

For icing, beat butter until fluffy. Add peanut butter and confectioners sugar. when it gets hard to beat, add cream, then add cinnamon. Place icing in a piping bag and decorate cupcakes as you wish.

Happy Baking! xxox

How to make Peanut Butter, and other Adventures

4 Apr

I am getting excited here in my little kitchen in Vancouver! As I am typing this, I am waiting for my cookies to cool down (save that for another post), finishing up my essay (due tomorrow), and counting down to the last day of school. Which is, um, tomorrow. That snuck up on me just a lil’ bit.

This last week has been crazy,  trying to study for my lab exams and completing various papers. But I have finally done it, and now all I have to do it is wait for exams. Ugh. I have a solid two weeks before my first one, and I honestly have no idea how I am going to direct my studying. Like, which course do you start with? I also have issues with sitting at a table and staring at a text book for long periods of time. Not my cup of tea.

Um, what is this? Do I actually live here?

The weather is glorious, I am walking as much as I can considering I still can’t exercise with this cold, and I am loving it. I really, really miss running and get sad when I see people run past me. They are so lucky! No one ever appreciates their body when it is healthy-they only complain about it when something goes wrong. It’s pretty sad, but I guess this has been a lesson for me. I need to appreciate my body more, and what it can do (especially over how it looks!) and try to take care of it! I am pretty good with exercising and eating quite healthfully (aside from samples of whatever it is I bake), but I think the endless partying catches up with you. Gotta take a chill pill every now and then.

Anyways, this weekend was spent doing homework, relaxing in the sun, watching the hunger games, and eating really delicious food! First point: the hunger games were incredible. Like, beyond anything I imagined them to be. I read the first book this summer when one of my campers (at camp chief hector in Alberta) offered to lend it to me for the weeks he was there. I was hooked after the first chapter, and have since read all the books. I know they are aimed at pre-teens, as was Harry Potter, but there is something extremely addictive about these types of books. I think it is the fact that they are so real- they all deal with normal, everyday people who end up in extremely dangerous or adventurous circumstances. It’s the essence of “what if” that people are drawn to, and it encourages a type of imagination that we tend to lose as we grow up. I have found that I am only really into books like this, where a slightly different and special reality is created. All other novels take weeks for me to finish. My conclusion? Go read the books, then watch the movie. It will change your life.

Poutine roll

Point 2: This, my friends, is a poutine roll. If you have never heard of poutine, then I am sorry for you. But seriously, it is a fat stack of crispy french fries, smothered in fresh cheese curds and thick, salty gravy. The best thing ever. This role incorporated sweet potato fries inside, and was drenched with gravy and cheese shavings on top. It was tasty, and something I’ve never experienced. I shared it amongst other rolls with friends at Ebisu, a highly modernized Japanese restaurant on Robson St. If you like really authentic Japanese food, which I adore too, this place is not for you. However, if you want to try some strange and incredibly tasty versions of different Japanese dishes, you should check it out. I thought it was great, and the happy hour menu is pretty decently priced.

Mango, salmon, and imitation crab roll

And! And, and, and, I finally made my own peanut butter! I have been wanting to for ages because it is so easy and you can put whatever you want into it. Finally with my food processor, I got’r done. I have a recipe for my version, but honestly you cant put whatever you want in there. As long as you roast your peanuts before hand, and add some oil, the sky is the limit!

This jar wont last me the week...

Hannah’s Beauty Butter¬†

  • 2 cups unsalted, unroasted peanuts
  • 2-3 tbsp vegetable oil (I used some coconut oil, too-if using only coconut oil, this recipe is vegan)
  • 2 tsp cocoa powder
  • 3-4 tbsp liquid honey
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tbsp chia seeds*
Lay out peanuts on a cookie tray and roast for 8-10 minutes at 400 degrees, stirring the peanuts around every few minutes to prevent them from burning. Remove and cool. Put peanuts in processor, along with oil, and pulse on high for a good 3 minutes. You will need to scrape down the sides every so often. Now you should have a very processed medium, but not quite butter. Add cocoa, cinnamon, ginger, and honey, and pulse for up to 15 minutes, depending on how liquidy you want your butter. Finally, add the chia seeds and pulse for a good ten seconds to mix in. If you want your butter to be crunchy style, reserve 1/3 cup of the peanuts at the beginning and toss them in at the end, pulsing for only a minute.Pour out mixture into a jar (or several) and voila! Your own, specialized, healthy protein spread! I like mine on pancakes with bananas, but you can really put it on anything. Get a lil’ cray and try adding pretzles, or white chocolate pieces, or even dried fruit!

*Chia seeds are little seeds that can be used to thicken puddings, oatmeal, or vegan baked goods. I like to put them in everything because they are really high in protein, fiber, and omega’s. They sell them in most big-name grocery stores.
Happy peanut butter making!



Chocolate Pie

30 Mar

Chocolate at its finest

Sometimes all I want to do on my Friday night is stay in my house, wear over-sized boyfriend hoodies, watch movies, and eat insanely delicious food. In fact, if I could, I would probably spend most of my evenings like this. Plus a bottle of wine or two, if I weren’t super sick (still…kind of not funny anymore). The only problem is that I like to eat a lot of food, which is really unfortunate considering that I have the smallest stomach and metabolism of all time.

SO! I made this pie to fix this issue. I got the idea to use tofu in it from Chocolate Covered Katie, and am extremely pleased with the results. Not only is this pie low calorie and healthy, it is also incredibly tasty and creamy! The vest of both worlds! In addition to a full pack of extra-firm tofu, I added a large banana, peanut butter, heart-healthy dark chocolate, and coconut oil. You could probably add whatever you like, as long as you have a food processor to turn it all into liquid silk.

I found that the pie’s taste and texture improved with time! The longer I let it sit in the fridge, the richer, sweeter, and firmer the ¬†result. I didn’t bother making a crust and was quite happy I didn’t. This pie shines perfectly on its own, but I’m sure a nice oreo crumb crust would compliment it well if you so desired.

Please try this! It comes in at under 200 calories a slice (each pie has 8 servings), is chock full of protein and antioxidants, and is super easy to make! You will not regret it.

Chocolate Pie 

  • 1 pack of extra-firm tofu (roughly 12 oz)
  • 1 banana
  • 1 tsp vanilla
  • 2 tsp cocoa
  • 1 1/2 cups chocolate chips, melted
  • 1 tbsp coconut oil
  • 2 tbsp peanut butter (smooth)
  • 1 tbsp honey (or other sweetener, and a as much as you want)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 2 tbsp milk (or a non-dairy substitute)



Throw all ingredients into a food processor, and process for up to ten minutes, scraping down the sides. The resulting product should be smooth, and not too wet. Pour into a shallow 9 inch pie dish and cool in fridge for 2 hours. Slice and enjoy!

Happy Friday!


Vegan Rocky Road Cookies

24 Feb

Before I start anything, I must say that the marshmallows and chocolate chunks in this recipe ARE NOT vegan. They were what I had in the house so I used them. The cookie batter base IS vegan, which I think is the most important part anyways. If you are on a vegan diet, for whatever reason, you will need to find vegan certified chocolate, or other fillings that you wish to include. And really, whatever diet you follow, these are to die for!

Super chewy, chocolatey, and delicious

I made these with coconut oil, and I was happy with the result. No, it doesn’t have the same “OMG” effect that butter gives, but it gives a nice, subtle hint of coconut. I use coconut oil in almost all my cooking, and I love it. It keeps me full longer than your average olive oil and it is perfect as a conditioner and moisturizer, too! Super food?

I modified the recipe from Cookie Madness.

Vegan Rocky Road Cookies

  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup sugar
  • 2 tbsp maple syrup
  • 2 tbsp apple sauce
  • 2 tsp vanilla extract
  • 1/3 cup coconut oil, melted
  • 2/3 cup semisweet chocolate (vegan approved)
  • 2/3 cup marshmallows (leave out if following vegan diet)

so rich and gooey

Preheat oven to 350 degreees F and grease a large cookie sheet.
Mix together dry ingredients, and set aside.
In a large bowl, mix together wet ingredients. Mix in dry ingredients until thoroughly combined. Stir in chocolate and other mix-ins.Scoop 1/4 cup dough balls onto bake sheet, leaving 1-2 inches between cookies. Bake for 15 minutes, until set and golden brown.Happy Baking!xox.

Sushi Night!

19 Feb

My friend Emily is half Japanese and happens to have mad skills in sushi making. I’ve only made it a couple times and not very authentically, so it was great to learn the tricks of the trade. We did all vegetarian sushi because she is vegetarian, and it all tasted great. We had spinach gomae, some kind of cooked acorn squash, various rolls with tofu, mushrooms, avocado, cucumber, yam tempura, and heaps of green tea. So much fun!


I love having “family” dinner with the roommates. We usually make our own meals, just because everyone eats such different things and we all have different schedules.


Now we are off to see Zed’s Dead. I’d normally be super stoked, but I feel like crap and just want to sleep. Skiing tomorrow is gonna be brutal….


Vegan Brownies With Chocolate Buttercream Frosting

11 Feb

What a hypocritical title! Take a perfectly innocent yet moist and delicious vegan brownie and slather it in a fluffy, buttery frosting. Alone, these brownies are good, but they are not as dense are regular brownies. The recipe only uses very little sugar, but the chocolate flavour shines through. Nice gooey texture, too. Of course, these were adapted from Chocolate Covered Katie.

half brownies, half frosting

I tossed in some peanut butter chips, but I think some toasted walnuts would be gorgeous in these. Whatever floats your boat!

Vegan Brownies with Chocolate Buttercream Frosting


  • 1.5 oz tofu
  • 2 tsp vanilla
  • 1/3 cup applesauce
  • 3 tbsp oil
  • 2 tsp soymilk
  • 1/2 cup sugar
  • 1/4 cup cocoa powder
  • 1/4 tsp baking soda
  • 1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 cup peanut butter chips
  • 1 3/4 cup confectioners sugar
  • 1/2 cup butter
  • 2 tsp vanilla
  • 1/4 cup cocoa powder
  • 1/4 cup melted semisweet chocolate
  • 1/4 tsp salt
  • 1 tbsp milk or soymilk
Set oven to 325 degrees.
In a blender, blend tofu, applesauce, oil, vanilla, and soymilk until smooth. Set aside.

In a large bowl, mix flour, cocoa powder, salt, baking powder and soda, and sugar. Pour in wet mix and beat well until combined. Mix in peanut butter chips. Pour into a greased 4×6 baking pan.

Cake? Brownie? Who cares!

Bake for 18 minutes, then set aside and cool for ten minutes. While making frosting, keep brownies in fridge or freezer to cool.

For frosting, beat room-temperature butter for 3-4 minutes until fluffy. Add in vanilla and melted chocolate. Set aside. Combine cocoa powder, sugar, and salt. Pour into wet mix and beat until fluffy. If needed, pour in tbsp milk to desired consistency.

Spread frosting over cooled brownies and enjoy!

Happy Baking!


I ate three of these today. Oops.