Earlier this week I made these yummy cupcakes for my 3 year old's birthday. I used a recipe from Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero. Every recipe I have made from their book I love. These two have vegan cupcakes down to an art! They have everything from your basic Chocolate Cupcake to your more unusual cupcake, like the Pistachio Rosewater Cupcake. I haven't tried one of their recipes that I don't like... these are DEFINITELY some of my favorites!
I am always on the lookout for good black licorice. It's one of those things that I like to have in my cupboards for when I need a little something sweet. I thought up this lemonade in attempts to use up the lemons on our tree and satisfy my love of licorice. And with the temperature here pushing 110 degrees Fahrenheit, an ice cold glass of anything, really hits the spot! Lemonade Starter Ingredients 2 1/2 cups water 1 cup sugar 1/2 teaspoon fresh lemon zest 1 cup fresh lemon juice Directions 1. Mix water and sugar in a pot over medium high heat until sugar is dissolved and set aside to cool. 2. Once the water/sugar mixture has cooled, add remaining ingredients, and stir. 3. Store mixture, covered in the refrigerator for up to 3 days. Licorice Lemonade Ingredients 5 cups water 3 licorice herbal tea bags(I use the Stash Licorice Spice) Lemonade Starter lemon slices ice Directions 1. Boil 5 cups of water in a pot. 2. Remove from heat and add tea bags. Allow to steep fo
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