Christmas Treats

As a follow-up to my post the other day, I'm sharing my favorite Christmas goodies with y'all!

Candy canes are my favorite candy. I would eat candy canes year round if I could. Which is why I eat as many as I can around the holidays. It's really quite unhealthy, the number of candy canes I could eat in any given December.

To spread the candy cane cheer, I walked around with mason jars full of them to give out to friends and classmates the last school day before break.

Me and my candy cane mason jar.

Aside from candy canes, I'm really a huge fan of anything peppermint. I'm really into Peppermint Bark, and would love to try making some this year!

But my all-time holiday favorite is toffee! I'm not talking about any old toffee, I make mine with saltine crackers, with a recipe similar to the one used here. (I omit the nuts, as they get stuck in people's teeth really easily and I don't think they really add too much to the taste. Instead, I sprinkle crushed bits of saltine crackers over the top before the chocolate hardens.) It's always a huge hit with everyone. I've sold it at bake sales, brought it to holiday parties, and given it as a gift. If you're looking for a last-minute Christmas present, whip up a batch each of toffee and peppermint bark, and put it in a festive tin. Voila! Instant present, instant smiles.

What are your favorite holiday treats? Do you have any treats you traditionally make?

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