Thanks for bearing with me yesterday. I’d been fighting off what I knew was an oncoming cold and I woke up yesterday feeling as if I’d been beaten with a brick. I took the day off to get some much needed rest, but as I’m sure is the case for many of you, my schedule and commitments don’t really allow for the R&R I probably really need. So I’m back at work today, feeling a bit patched together, with a stack of catch-up work a mile high, but unwilling to wait another day to share our weekend happenings with you.
During dinner on Thursday, our good friend Blake called with free tickets to Saturday’s football game. Because we’re not diehard fans, we have yet to attend a game. We’re usually just the posers who pilfer the tailgate scene. Still, we thought it’d be fun to see a game with him and Anja (who also got a free ticket), so we scooped up the tickets and told Clive it’d be another week before he could attend a tailgate. Poor guy gets so excited!
Even though we weren’t wearing gold (woops!) or really cheering for any team, we still had fun sitting through the rain and watching a very close game between the Tigers and the San Diego State Aztecs.
I’m still on a fiendish dessert kick lately so rather than make messy time with a Crock or pan full of something I opted to whip together some “Black and Gold” Cupcakes. In reality they’re a delicious vegan chocolate cupcake with freshly grated ginger and orange I had on hand. Something perfectly warm with a hint of spice for fall. I have to say though, these are the best cupcakes I’ve ever made. Perfect moisture, delectable chocolate balanced with orange and ginger (my favorite combination next to chocolate and raspberry), with just enough richness to go perfect with a glass of milk (regular, soy, or other). Yes people, I’ve arrived in cupcake utopia, and it is glorious!
(Adapted from: The Kitchn)
1 ½ cups whole wheat flour
¼ cup unsweetened cocoa powder
1 teaspoons baking soda
1 teaspoon salt
1 cups sugar
¾ cups water
½ cup canola oil
1 teaspoons vanilla extract
2 tablespoons freshly grated ginger
2 tablespoons freshly grated orange peel
1 tablespoon orange juice
2 tablespoons cider vinegar
¼ cup powdered sugar (you can also use brown)
4 tablespoons orange juice or juice squeezed from 1 orange
1. Preheat oven to 375 degrees.
2. Mix all dry ingredients until thoroughly combined.
3. Add water, oil, vanilla, orange juice, ginger and orange peel and mix again. Add vinegar slowly while stirring.
4. Once the mixure darkens, pour into muffin tins. Bake for 15-20 minutes (it took ours the full 20 minutes) for a medium sized cupcake. Allow to sit in pan for 5 minutes, remove and place on wire rack until completely cool.
5. Mix powdered sugar and orange juice until sugar is fully dissolved. Using a pastry brush, brush the top of each muffin. Garnish with orange peel if desired.
Makes 12 muffins.
This recipe would also be well-suited for a cake or quick bread. It was certainly perfect for an abnormally warm fall tailgate, and I’m glad I opted to make these and not a hot dish of any kind. Hopefully summer decides to take it’s leave soon. I’m ready for Fall to actually begin, minus this head cold!
Is summer still holding on where you live?
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