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Spinach Icing

March 8th, 2013 054 - Copy

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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2 Comments »

Chocolate Stout Cupcakes

March 7th, 2013 071

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Ummmm…  SO good!

Vegan. Simple. Delicious.

For the cupcakes…

  • 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 stout

Mix all of the ingredients together and fill the baking cups three quarters full.

Bake for twentyish minutes in a moderate (350) oven.

Remove and cool completely before icing.

For the vegan icing…

  • 1/4c of ‘Earth Balance’
  • 2c of ‘Wholesome Sweeteners’ organic icing sugar
  • 1/4c of ‘Camino’ dark cocoa powder
  • 3tbsp of ‘SO Delicious’ coconut milk

The icing measurements are approximate…

Start by mixing the Earth Balance mix with a hand mixer or your kitchen aid. Slowly add in the icing sugar and cocoa powder… then drizzle in the coconut milk.  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 coconut milk.

Play around and make it work for YOU!  🙂

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Hopefully this won’t be our only St. Patrick’s Day inspired recipe, but at least it’s a tasty one!

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