I’m not saying that I’m addicted to almond butter, but I’m also not denying that I would sell my soul for an unlimited supply (have you seen the price recently!?) Okay, you’ve caught me; almond butter is life. Familiar with the documentary “Forks Over Knives“? My version is called “Spoons Over Forks” because of how often I’m shoveling the almondy-goodness out by the mouthful. Smothered on toast with banana, it has been my go-to snack for as long as I can remember.. This almond butter cookie recipe is merely another way for me to get my fix 😉
With all this adoration, how is it that I have never made an almond butter cookie recipe!?
Peanut butter cookies are everywhere! What about the peanut butter haters? Folks with peanut-allergies!? Are they expected to be left out forever? Nay, I tell you! Fix ’em up with this delicious almond butter cookie recipe! Tall, soft, insanely easy to make, even easier to eat cinnamon-deliciousness that delivers it all! The banana flavor was a little stronger than I’d like, try it without (or simply add more almond butter) and let me know how they turn out!
Serves 1-2 cookies
Almond Butter Cookie Recipe
Tall, soft, insanely easy to make, even easier to eat.. this almond butter cookie recipe delivers it all!
Is it me, or is the term “Veggie-Burger” hugely off-putting? The last thing I want to imagine is a burger made of veggies.. I don’t need a constant reminder that I’m imitating beef! And I definitely don’t want a soggy mess trying to mimic it! All I need is exceptional flavor in a powerhouse patty that just so happens to be healthy!
A vegan burger recipe so perfect, you’ll never think twice!
Spicy Jalapeños, red pepper, and loads of cilantro give this traditionally bland recipe a Mexican-style facelift. Although, the real secret is the sweet potato! This creamy,beta-carotine richaddition helps to hold together a food notorious for falling apart.Even better, we were able to bake the patties (rather than deep-frying!) without sacrificing flavor or texture!
This vegan burger recipe was absolutely perfect with these Easy Hamburger Buns! I would also like to thank my amazing partner-in-crime, Cameron, for all of his help with this recipe. Let us know what you think in the comments below!
Baking had always been a huge creative outlet for myself, but as I found myself more and more wrapped up in the “real world”, I lost touch with the majority of my former passions.
Amplifying the problem was a dwindling feeling of satisfaction when I did cook or bake. I had been following the same, basic recipes for so long that I grew uninterested.. I fit nicely in my box and was fearful to venture outside. Especially with something I held so dearly!
I knew that I needed to change. Why not be adventurous with my cooking? What could I lose!? (Other than 5 cups of flour..) Chronicling my experiments along the way could very well be the final push I need to fall back in love with the art of cooking.
Presenting the only Chocolate Cupcake Recipe you will ever need!!
Moist, fluffy, light, and… most importantly, chocolately deliciousness. I’m talkin’ Chocoholics Anonymous here. This is on account of adding a bit more Chocolate Extract in place of Vanilla and it delivers big time.
*(Don’t stress if you don’t have chocolate extract! Vanilla will work fine, but the all-natural, real stuff is well worth the effort to find)
I also replaced half of the all-purpose flour with pastry flour, which definitely adds a lighter texture to the cupcake. In further efforts to play with the recipe, I sifted the flour using a small mesh strainer. You could see the difference it made with the dry ingredients! Perfectly blended and light, it incorporated effortlessly with the wet, resulting in an even softer final product.
Lastly, you may notice the faint tint of pink on the tip of the frosted cupcakes.. I tried dying the frosting with strawberry purée, with semi-successful results. Next time I would completely replace the milk with the preserves, as it was too runny with both. (Variation not noted in recipe)
Yields 12 Cupcakes
Decadent Chocolate Cupcakes with Creamy Buttercream Frosting
Chocolately Perfection with a light, creamy buttercream frosting!
Preheat the oven to 350° and line your cupcake tin
Whisk the milk and the ACV together and set aside to make a quick buttermilk
Add the sugar, oil, and vanilla to the mixture and beat until foamy
In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, and salt
Slowly incorporate the wet ingredients into the dry and beat until no large lumps remain
Fill liners 3/4 of the way (I've learned that using an ice-cream scoop insures size consistency!)
Bake for 18-20 minutes
Let cool completely before attempting to frost
To Make Frosting
Cream the shortening and butter together until fluffy
Thoroughly mix in powdered sugar one cup at a time, scraping the sides of the bowl often
After insuring sugar is fully dispersed, slowly add milk and beat on medium speed until light and fluffy
For a creamier frosting, add more milk 1 Tbsp at a time
Based off traditional recipes, veganized by me and tailored for chocolate lovers for easy, decadent cupcakes everyone will enjoy
Behind the Realness
Howdy, my name's Nick!
I am the vegan foodie behind Serving Realness; a blog dedicated to showcasing my love for the art of cooking. I believe in keeping food simple and real, while tying it into living a dynamic healthy lifestyle.
Although I'm a comfort-food boy at heart, I satisfy my cravings with mindful indulgence. Read more about my health journey on the about page, it's a magical place 🌿
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