Delicious!

For our party I made two different kinds of mini cupcakes. I forgot to photograph the Chocolate Cupcake with Mocha Icing before I served them - there were none left. There were also Ginger-Vanilla Cupcakes with Rosewater Frosting. Again, I got the recipes from The Gluten-Free Goddess, Karina Allrich.

For the Mocha Icing recipe, click here.
For the Chocolate Cupcake recipe, click here.

I used Karina's recipe for Vanilla Cupcakes as the jumping off point for the Ginger-Vanilla Cupcakes... Instead of using rice milk, I used a combo of Almond milk and Coconut milk. I also added a 1/2 teaspoon of ginger powder and a good amount of ginger pulp - which I got from juicing ginger in my Breville juicer.

The recipe for the Rosewater Frosting is adapted from VCTOTW. I took the original Vanilla "Buttercream" and instead of using vanilla, I added rose water. To make the icing pink, I added about three to four drops of red food coloring.

Audrey helped me frost the cupcakes - we did it with knives instead of piping bags. Next time I'll try my hand at piping - it could be messy, good fun!

I heart Chocolate

We went to the Lake for Father's Day. It was a laid back, pot-luck affair. (Thankfully it did NOT rain!! I'm beginning to think we live in the Pacific Northwest and not NJ) My contributions were a quinoa dish and brownie bites - both vegan and gluten-free. My recipes came from THE Gluten-free Goddess herself, Karina Allrich. I have to say, her blog is one of my all-time favorite places to visit and I go there almost daily. Karina is a fount of knowledge, not to mention a hilarious and witty story teller. You're not only guaranteed great recipes but also a hearty dose of laughter.

I had to modify the brownie recipe to exclude the blueberries. Otherwise, there is no way on this green earth that M would have ingested a single one. He's not a fan of blueberries, to say the very least. This allowed me to up the chocolate chip content though, and I don't think anyone complained about that. Plus, instead of using a half-cup of water, I added some left over coffee and it was more like a half-cup of coffee water - to enhance the flavor of the chocolate.

Here's my endeavor...



I copied the recipe onto some scrap paper - but I'll be printing this out to add to my binder - it's most DEFINITELY a keeper!















Not the most beautiful photos to illustrate such a tasty treat, but I did my best. And, of course I forgot to take photos of the quinoa dish - but if you want to see how lovely it can be - please skip on over to Karina's when you're done here. You won't be sorry.