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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!


Almost Guilt-Free Peanut Butter Yogurt Coconut Cups! YUM!

So, I had about half a cup of dark chocolate chips sitting around begging me to give them a purpose.  🙂

After gazing at them for a few minutes this is what I came up with…

I melted the chips in a stainless steel bowl over a pot of simmering water.  As soon as they started to melt I added in a teaspoon (maybe less) of coconut oil.  Mmmmm!

I placed mini cupcake liners into a mini cupcake pan and with a pastry brush I painted the inside of the liners with the melted chocolate.  I made these ones with a very thin, imperfect layer and placed them in the freezer right away.  We went about our day and came home to them five hours later… they were perfect!

Again, I gazed at them trying to decide what to fill them with… too many choices.

In a small saucepan on low heat…

  • 1/4c of smooth peanut butter
  • 1/4c of 0% plain yogurt (we use olympic organic)
  • 1/4c of unsweetened coconut

This hardly had a moment to heat up (I didn’t want to add something hot to the chocolate cups!) but it had just enough time to soften the peanut butter and the combination of the yogurt and the peanut butter… oh! and the coconut!  woohoo!

No added sugar(!) but the dark chocolate makes it such a decadent treat – they will not last long!

All I’m going to say is don’t make too many if you do not have any will power!  🙂

Keep them refridgerated and enjoy!!