Serve this to your friends and watch their faces.

I recently gave this to BL and really enjoyed his reaction.

No, I am not serving you bugs. It’s chia seed pudding! Delicious and quite weird looking.

Trust me on this when I say it’s the perfect summer dessert. Light, refreshing, and low in fat and calories I created this recipe when I was making my Lemon Chia Cupcakes; as I always do when I am baking, I had quite a few spoonfuls of the raw batter before baking.

It’s somewhat like a tradition. And also the reason I can only get 11 cupcakes out of a recipe that makes a dozen. Another highlight of vegan baking, the batter taste almost as good as the final product (and you can eat it without worrying about Salmonella).

The olive oil and maple syrup might seem like an interesting combination, but they pair perfectly with the lemon juice. If you’ve never had chia seed pudding before, try it! It taste similar to tapioca, rich in amino acids, zinc, fiber, calcium, and B vitamins.

Ingredients:
1 tbsp. olive oil
2 tbsp. maple sugar (can use regular sugar)
2 tbsp. maple syrup
1 large lemon, zested and juiced
1 cup non-dairy milk, I prefer either coconut or almond milk
1/4 cup chia seeds

Blend together the olive oil, maple sugar, maple syrup, lemon zest and juice, and almond milk. Add chia seeds, whisk together and let sit for 15 minutes until jelled.

Have you ever tried chia seeds before? What do you think?

There are brownies, and then there are brownies.
These are the later. Spicy, adult brownies perfect for Cinco de Mayo or a random Tuesday night.

Have you ever had Mexican hot chocolate before? A few winters ago I bought a canister of hot chocolate that ended up being Mexican hot chocolate. A happy accident that I only realized after the first few sips. It took a little getting used to but now it is one of my favorite cold-weather treats. Since we are months from 50 below, brownies were the next logical step.

Cinnamon & a hint of cayenne pepper take these brownies from boring-lunch-box-favorite to I-might-eat-the-entire-pan-fantastic. 

Thank goodness I served them to friends so I wouldn’t be tempted. Because really, aren’t baked goods infinitely better when shared with others? The base of these brownies comes from Chef Chloe’s newest book, Chloe’s Vegan Desserts. Since pretty much everything Chloe touches turns to delicious heaven, I highly recommend this purchase if you haven’t already bought it. It’s not for the faint of heart, lot’s of EB butter and sugar to go around, but sometimes you just need a brownie.

Cook these for the recommended 45-50 minutes. They will still be slightly gooey, that’s OK. They will set up after resting. Resist the urge to slice until they are completely cooled. Better yet- make them in the morning to come home to after work! Red wine and Mexican hot chocolate brownies make a surprisingly incredible combination. 

Mexican Hot Chocolate Brownies

1 1/2 cups chocolate chips (try Ghiradelli brand, they are the best)
2 cups sugar
3/4 cup Earth Balance buttery sticks
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup soy milk
1 tbsp. vanilla extract
1 heaping tsp. cinnamon
1/4 tsp. cayenne pepper

Preheat oven to 350°F. Lightly grease a 9×13 pan.

Melt together the butter and chocolate chips, using a double boiler or in the microwave. Whisk until completely melted and smooth.

In a large bowl, mix together the sugar, flour, cocoa, cayenne powder, cinnamon, baking powder and salt. Whisk until combined. Add the melted chocolate and mix until combined. Add the soy milk and vanilla extract and stir until a batter forms.

Pour into the prepared pan. Bake for 45 to 50 minutes until done. Let cool completely and then slice into squares.

Recipe adapted from Chloe’s Vegan Desserts

Are you excited for 50+ healthy cupcake recipes being posted today?  Thank you Recipe Redux!

Today I am sharing with you one of my favorite cupcake flavors, Lemon Chia Poppyseed cupcakes.

I know that technically, citrus is a winter fruit but for some reason the smell of lemon always makes me thing of spring. I was gifted a huge bag of fresh lemons from a neighbors tree and thought these muffins would be the perfect way to use them up.

Because when life hands you lemons…. you make Lemon Chia Cupcakes!

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It’s no secret that my honey, BL, is one of the most important people in my life. For the past five years, he has been my fearless recipe taster & guinea pig. He came into my life as a Midwestern meat and potatoes guy and is now a veg, kale-loving California boy.

Is my cooking good or what? ; ) 

Thanks B! For every bite.

To celebrate the big 3-0, I made him a Pina Colada Cake: Vanilla-Pineapple base, pineapple jam, coconut frosting & topped with toasted coconut and dried pineapple.

Too much? Not a chance.

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