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Coconut Cream Icing

March 30th, 2013 061

I wanted to share this with y’all because it is sooo good and it’s a great alternative to icing sugar icing.

All you need… a can of full fat coconut milk and a bit of agave or maple syrup!

Give your can of coconut milk a gentle shake… you want to hear nothing, no movement whatsoever.

If it does sound a bit giggly in there, toss it in the fridge for an hour or so.

Open your can and scoop out the solid stuff, which will be on the top… liquid will be on the bottom and we don’t want to use that for this recipe… save it and throw it into a soup or a smoothie.  Just a thought.

Whisk the coconut cream and drizzle in a little sweetener… keep whisking until smooth and creamy.

Place the ‘icing’ into the fridge for a while to firm up and then it’s good to dollop!

A little goes a long way and with one can we covered twenty four cuppins!  🙂

Have a great day, y’all!

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Spinach Icing

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St. Paddy’s Day is just around the corner…

Here’s a great little idea in case you want to share a treat or two with your favorite people.

This is so simple and you get spinach in your babes with no fuss!  And no food coloring!   (Every little bit counts, right?)   🙂

For the vegan icing…

  • 3tbsp of ‘Earth Balance’
  • 2c of ‘Wholesome Sweeteners’ organic icing sugar
  • 1c of organic spinach
  • 3tbsp of ‘SO Delicious’ coconut milk
  • 2 drops of ‘Simply Organic’ peppermint oil

With a smart stick or a blender puree the spinach and the coconut milk until a completely smooth.

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Set aside.

Start with the Earth Balance… mix with a hand mixer or your kitchen aid… slowly add in the icing sugar… then drizzle in the spinach/coconut milk mixture and the drops of peppermint oil.

Adjust as needed.

The greatest thing about icing is that you can not mess it up!  🙂

If it’s too runny, add in more icing sugar… if it’s too thick, add in more spinach/coconut milk.

Play around and make it work for YOU!  🙂

Now, I know y’all know how to make a cupcake… but just in case you want a quick, simple, vegan recipe…

Here you go.  🙂

  • 1.5c of organic unbleached flour
  • 1c of coconut sugar
  • 1/4c of ‘Camino’ dark cocoa powder
  • 1tsp of baking soda and baking powder
  • a pinch of salt
  • 1tbsp of apple cider vinegar
  • 1/4c of light olive oil
  • 1c of water

Today we added in a teaspoon of ‘Simply Organic’ peppermint oil… YUM!

So yes, today our cupcakes are chocolate mint.  🙂

Bake in a moderate (350) oven for about twenty minutes and voila.

Cool completely before icing.

Have a GREAT weekend y’all!

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Blueberry Icing…

I love the idea of using healthy foods to colour icing – or anything that requires food colouring really.

Today we celebrate two beautiful five year olds … and what small person doesn’t love a cupcake?!  🙂

We used the ‘So Simple White Cake’ recipe for the cupcakes, so nothing new there ……………. but, we made a simple icing to top the little baked tasty treats and because they’ve been made to celebrate two lovely girls I wanted to make the icing a little ‘fluffier’.  🙂

In the mixer with the butter and the icing sugar, we added eight frozen blueberries and a splash of rasberry lemonade.  YUM!

It took away a bit of the sweetness and added a bit of freshness … and they look ‘girly’!  🙂

Raspberries work great for pink, tumeric works wonders for yellow and a pinch of spinach for green!

Give it try next time – any healthy touch is a good one … I think.  🙂

Have a wonderful day in the sun y’all!

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