Gummy Bear Grave Cupcakes

Gummy Bear Grave Cupcakes

My nieces came over to help make a few Gummy Bear Grave Cupcakes.  They didn't turn out as planned (remember, kids made these!), but you'll get the basic idea and you can make them yourself.  With a little time and the right frosting, you can make these a work of art!
We didn't want a huge production with lots of leftovers (and messy hot kitchen), so we only made 2 batches of Chocolate Mug-Cupcakes (See Recipe Here).  It worked great and clean-up was a breeze!  It made 6 small cupcakes.

Spray the sides of the mug with cooking spray, 

then insert a paper cupcake cup into each mug.

Fill 1/2 full with cake batter,  (See Recipe Here) cook in the microwave 

on high for 30 seconds, rotate, then cook another 30 seconds.

We cooked 2 cakes at a time in the microwave so we were done within 5 minutes!

Make the chocolate cupcakes and allow them to cool.  Carve "RIP" in chocolate squares with a toothpick.

 

Cut a square hole in the center of the cupcake, remove the 'plug',

insert a gummy bear (or piece of a gummy worm), then replace the plug.

It's hard to see in this picture, but the plugs are a little higher than the rest of the cake.

Mound up Chocolate Frosting or Chocolate Sauce (we used chocolate chips melted in the microwave) 

over each Gummy Grave

Add green frosting to the outside (this is the grass).

Insert headstones, then place flower sprinkles on the top of each grave. 

Our cakes were still a little warm when we decorated them.  The gummy worms melted as did the bottom of the chocolate headstones.  They tasted awesome!  

If you want to make a large batch of these, use a whole package of cake-mix and make "regular size" cupcakes.  As my sister pointed out, "regulation" size cupcakes might have been easier for the kids to work with.  You can also just buy chocolate and white canned frosting.  We didn't need the whole can, so we made our own vanilla glaze (1 cup powdered sugar, 1 1/2 Tbsp milk and 1/2 tsp vanilla) and melted chocolate chips for the grave area.  We had to be careful with these small cupcakes because they were not very deep.

Eat and Enjoy!

Pineapple Upside-Down Mug-Cake For Two

Pineapple Upside-Down Mug-Cake For Two

I made another recipe for little cakes!

4 Tbsp All purpose flour 
2 Tbsp Brown Sugar  (White sugar or maple syrup will work too) 
1/4 tsp Baking Soda
Salt a pinch 
Mix wet ingredients
Oil 2 Tbsp (Any flavorless oil will do)
2 Tbsp Soy Milk
2 Tbsp Crushed Pineapple
2 Tbsp Pineapple Juice
1 tsp White Vinegar

Topping (goes in bottom of mug):
2 Tbsp brown sugar
2 tsp vegan margarine
Pineapple slices, save the liquid

For the topping: Spray two mugs or ramekins with non-stick cooking spray.  Put 1 Tbsp brown sugar into each mug.  Add 1 tsp of margarine to each mug.  

Cook in the microwave until melted and bubbly.  Add a few pineapple slices to each mug.

For cake batter: 

In a small bowl, add in flour, sugar, baking soda and salt.  

In another bowl mix together, oil, soy milk, crushed pineapple, 

pineapple juice, and white vinegar.   

Add the dry ingredients to the wet ingredients and mix with a fork until smooth.

Pour batter into mugs.  

Cook in the microwave on high power for  30 seconds at a time 
(for a total of 2 1/2 minutes). 

Insert a toothpick into the center.  

If it comes out clean, it's done.  

If not, add another 30 seconds.   

 Loosen sides with a knife and invert onto a saucer.  

Let the sauce drain down the sides of the cakes.

Serve Warm or Cold and Enjoy!

Easy Pumpkin Curry Coconut Stew

Easy Pumpkin Curry Coconut Stew

What do you do with leftover pumpkin and coconut milk?  Make Soup!  You can change this recipe up to match your own tastes.  Add veggies, or any kind of milk.  I like the Coconut-Curry combination and it has to have some salt or soy sauce, because it's too bland otherwise.  Modify away!

Solid Pack Pumpkin

Light Coconut Milk (or soymilk, non-fat creamer, cow's milk, etc.)

1/2 Cup Chopped Onion

2 Cups Chopped Cabbage Mix, thin sliced Carrots, chopped Spinach, or any Veggies you like (Optional)

No-Salt, Salt or Soy Sauce

Curry Powder

Granulated Garlic

Black Pepper and/or Cayenne Pepper (love cayenne!)

Water or soup stock

Saute onion in the bottom of the sauce pan with cooking spray, few teaspoons of curry powder, and granulated garlic. When the onion is cooked, add the cabbage mix and coconut milk.  Cook for a few minutes until the veggies starts to wilt.   Mix in the pumpkin and a cup or more of water.  If you like it more 'soup-like' add about 3 cups of water.  If you want if more 'stew-like' add one cup of water.  Add the no-salt and black pepper to taste.  Serve with whole grain French bread or ciabatta bread.

Vegan Pumpkin Spice Cake For Two!

Argh!  Another day and I want something sweet!  We've been doing great not eating sweets and we're both still dropping weight.  But, sometimes you just gotta splurge and have fun!

I've been wanting to try another 'Mug Cake' (something that I can make that won't leave us with cake for 3 or 4 days.  I didn't want to blow our calorie count for the week, so I created this 'Vegan Pumpkin Spice Cake for Two' recipe!  Hmm, what do you do with the left-over pumpkin and coconut milk?  Make soup!  See my Easy Pumpkin Curry Soup Recipe for directions!

Vegan Pumpkin Spice Cake For Two!

3 Tbsp Flour

1/8 tsp Baking Soda

1/8 tsp Ground Ginger

1/4 tsp Ground Cinnamon

1/8 tsp Ground Cloves

2 Tbsp Sugar

Mix together dry ingredients.

3 Tbsp Pumpkin Puree (I used canned)
2 Tbsp Light Coconut Milk (or Soy Milk)
1 T Oil
1/4 tsp Cider Vinegar
Mix together then add to dry ingredients.

This was the dry and wet ingredients for the double batch (see below)

This was for the Double Batch (see below)

Spray mugs or ramekins with cooking spray and divide into even servings.

Cook in the microwave for 1 minute.  Turn 1/4 turn, then cook another 30 seconds. Add another 30 seconds if there is still wet mixture on a tooth pick or if you make a Double Recipe. Done!

Top with this awesome topping if you want it sweet and can afford the calories. ;)

1 Tbsp Light Corn Syrup

1 Tbsp White Sugar

1 tsp veggie margarine

1/2 teaspoon Cinnamon

1 Tbsp Chopped Walnuts

Put in the microwave for 20 seconds to melt margarine.  Stir and spoon on top of warm cakes.

Serves 2!

I managed to make a double batch of this recipe too.  You can see from this picture that a single batch does not make for a very thick piece of cake!   I thought the cakes were too much of a tease. LOL  I'm sure the calorie count is way over what I needed for the day, but it's a splurge and we enjoyed it!  I also did two workouts today. ;)