What’s up everyone? I am back! After weeks of resettling and beginning the post-undergrad life I decided it was about time to come back! What I am bringing to you with this post are some great non-dairy ice cream options I’ve stumbled upon recently. So, if you love ice cream then stick around and keep on reading.
As you may remember I have a love for ice cream like no other. So, with the weather getting warmer my hunt for some good vegan options has been a priority of mine and let me tell you the options I have come across will not disappoint. If you love cookie dough ice cream or cookies & cream ice cream like I do then you may want to check these bad boys out. Continue reading “I am Back! With Ice Cream Suggestions!”
Today, I was flipping through my “Vegan Cookbook for Beginners” and found the recipe for Gluten-Free Chocolate Cupcakes. Considering that my younger sister has celiac disease I thought this would be an interesting recipe to try out.
When gathering and prepping the ingredients, I forgot to consider cutting the recipe in half. So, if you want only 12 cupcakes instead of 24 make sure to cut the measurements in half.
What the recipe calls for:
(the measurements in ( ) I added to indicate what you would need for half of the recipe)
1¾ cups (½ cup 6 tbsp) of Gluten-Free All-Purpose Flour
¾ cup (6tbsp) of Unsweetened Cocoa Powder
2 (1) teaspoons of Baking Soda
1 (½) teaspoon of Baking Powder
2 (1) cups of Evaporated Cane Juice (in other words Organic Cane Sugar)