The look like your ordinary chocolate cupcakes (& who would complain about that?!), but hidden inside is a tart raspberry filling:
They were so, so good. I still have more raspberries in the freezer from last year's Sauvie Island berry-picking adventures, so maybe I can come up with one more chocolate-raspberry treat...
More recently, as in last night, my friend Megan & my sister wanted to have a themed dinner, since Megan is moving back to the Midwest soon. They came up with "Vegan Breakfast Dinner", so Megan made waffles & sliced strawberries, my sister made her famously crispy potatoes & tempeh bacon, & I brought raspberry sauce & Nutella (chocolate & raspberry, for the win!).
The glorious spread:
I should probably share the Nutella recipe I used, which is from Veganomicon, a cookbook essential for living a good life. <3 I also want to try this recipe sometime, though it seems way more complicated.
- 5 ounces toasted, skinned hazelnuts (a generous cup)
- 8-10 tablespoons neutral-tasting oil
- 3/4 cup, plus 2 tablespoons powdered sugar
- 1/4 cup cocoa
- 1 1/2 teaspoons hazelnut extract (still good without this)
- 1/4 teaspoon vanilla
Bonus sleeping kitty shot! Yoda almost looks innocent here, but don't let him fool you...