J.Crew-Fall Line

Firstly I just want to shoot out a quick update on the Vegan Chocolate Cupcakes I made the other day. So.Yummy. They turned out so much better than I expected and everyone at the bake sale loved them! The only change I made to the recipe was adding in a bit more chocolate and margarine to the frosting to thicken it up a bit. The texture of the cupcakes themselves is a little unexpected -- it feels more like a muffin than a cupcake -- but they were delicious nonetheless!

And now for the main event. J.Crew's Fall Line. I love it. Absolutely love it. Here are a few of my favorite pieces.

I really like these chinos, and it's about time I got a proper pair of pants.

However, I'm having a bit of a dilemma deciding between the chinos and the Minnie pant in twill. Advice anyone?

You could say that I like sweaters...

And skirts. I like me my skirts.

Can you say love?

Is it weird that I really like red pants?

XO

North Shore Prep

Vegan Chocolate Cupcakes!

Yesterday I posted about my decision to go vegan. And today I realized that I have to whip up something completely delicious for my dance team's bakesale tomorrow. The following is a delicious-looking vegan recipe for chocolate cupcakes that I found on vegancupcakerecipes.com. Go figure.

Vegan Chocolate Cupcakes Ingredients

                                                     3 c Sifted flour

1 1/2 c Organic Unbleached Sugar

1/3 c Cocoa

2 1/4 t Baking powder

1 1/4 t Baking soda

1 1/2 c Vegenaise Mayonnaise

1 1/2 c Water

1 1/2 t Vanilla

Vegan Chocolate Frosting Ingredients

                                          T margarine (80% fat is best)

2 oz non-dairy chocolate

2 c organic unbleached sugar

1/8 t Salt

2 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients) (or double this amt.) – hot

1/2 t Vanilla

Chopped nuts or nut halves – (optional)

Vegan Chocolate Cupcakes Directions

Resift flour with organic unbleached sugar, cocoa, baking powder and soda into bowl. Gradually stir in Vegenaise mayonnaise. Stir in water and 1 1/2 t vanilla. Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter. Bake at 350F 25 to 30 minutes. Cool in pans 5 minutes.

Remove from pans and cool on rack.

Vegan Chocolate Cupcakes Frosting Directions

Melt margarine and chocolate in top of double boiler over hot water. Sift organic unbleached sugar with salt. Add chocolate mixture and blend. Beat in enough soy milk to make spreadable. Beat in 1/2 t vanilla. Use to frost cupcakes.

Garnish tops with nuts, if desired.

I'm so excited to make these, and I'll definitely let y'all know if they work out as well as I'm hoping!

XO

North Shore Prep