Whole Wheat Sweet Potato Squares with Peanut Butter Glaze

Sweet Potato Muffin SquaresSpring is finally here and if you need confirmation (which you might if you live here in the DC area where there’s still a bite in the air) you only have to look at the deep pink magnolia blossoms blanketing tree limbs that were bare only yesterday.

This is my favorite time of year, not just because everything’s so gorgeous after a long, bleak winter but because Spring is a reaffirmation of life and a reminder that the cold and the dreary and the dark always gives way to resplendent, perfect beauty.

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Very soon the cherry blossoms will be out on the Tidal Basin and if you’ve never been, you must. A  manmade reservoir that runs along the spectacular Jefferson Memorial, D.C.’s Tidal Basin is home to thousands of cherry trees — a gift of friendship from Japan a century ago. Early each Spring the trees flower, creating a profusion of pink and white blooms that turns an already beautiful landscape into something almost other-worldly.  It has to be seen to be believed.

You know how, when you have something in your backyard, you get blase about it. I haven’t been to see the cherry blossoms in years now, and this year I am putting it on my list of Things I Absolutely Must Do This Spring. That, and keeping my eye open for great yard sales. And giving my brown thumb another workout in the vegetable garden.

What are your plans this Spring?

***

Sweet Potato Muffin SquaresI have for you today this delicious — and healthy — recipe for my Whole Wheat Sweet Potato Squares with a Peanut Butter Glaze, which are just about the most perfect breakfast food ever invented. Honest.

I used a muffin batter to make these squares partly because I was too lazy to scoop out individual muffins (yes, I am just THAT lazy sometimes) and partly because I thought the squares would look rather cute.  The squares are all whole wheat and low fat and they are yummy without being cloyingly sweet.

I love sweet potatoes because they put a healthy halo around just about any food.  They are particularly perfect for breakfast and a great way to sneak some nutrition into a kid-friendly snack. The peanut butter glaze complements the sweet potato flavor and adds some more sweetness and crunch to the cakey squares.

Here’s the recipe. Happy Spring, all, and may yours be filled with all the beauty in the world.

Sweet Potato Muffin Squares

Whole Wheat Sweet Potato Squares with Peanut Butter Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 16
Ingredients
  • For the squares:
  • 2 cups whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 cup applesauce
  • 1 tsp vanilla extract
  • ½ cup cooked sweet potato, well mashed (about 1 small sweet potato)
  • ¼ cup vegetable oil
  • 1½ cups non-dairy milk (I used soy. Almond milk would be great too)
  • 2 tsp chai spices (I used a combination of cinnamon, cloves, green cardamom and nutmeg. You can go with just cinnamon if you’d rather)
  • For the peanut butter glaze:
  • ¼ cup crunchy peanut butter
  • ¼ cup water
  • A few drops of vanilla extract
  • 6 tsp powdered sugar
Instructions
  1. In a large bowl, mix the flour, baking soda, baking powder, spices and salt.
  2. In a smaller bowl, whisk together the applesauce, oil, vanilla extract, sweet potato and non-dairy milk until well mixed.
  3. Add the wet ingredients to the dry ingredients and mix just until you have a smooth batter.
  4. Grease a 9-inch square cake pan or, for easier removal, line the bottom of the pan with parchment or foil and oil the surface.
  5. Pour the batter into the pan and with a spatula or ladle spread evenly and smooth out the top.
  6. Preheat the oven to 350 degrees Fahrenheit. Bake in the oven 25 minutes or until a toothpick inserted in the center comes out clean.
  7. Make the glaze by whisking together the peanut butter, water, vanilla and powdered sugar until you have a smooth mixture.
  8. Let the muffin “cake” cool for 10 minutes. Unmold the cake, place on a rack, then pour the glaze over with a spoon, ensuring you spread it evenly.
  9. Cool thoroughly before serving.
Nutrition Information
Calories: 139 Fat: 6.1 grams Sugar: 4.2 grams Fiber: 2.4 grams Protein: 3.4 grams

 

 

 

Asparagus Potato Pizza with Kale Pesto

Asparagus Pizza
This past weekend was pretty much a washout here in the Washington area. It rained in the morning, it rained in the afternoon, it rained in the evening and it rained all night. It rained on Saturday and it rained on Sunday. In fact, it even snowed for a couple of hours. Imagine.

Opie, who will not give up his walks for hail or high water, put his best face on the weather. On Sunday morning he went to his favorite trail, got soaked in the rain, sniffed around three other intrepid (and equally soaked dogs) who were also braving the weather, sat around on the slush-covered grass, and came home smelling like… wet dog. It took Desi the best part of an hour and multiple towels to dry him out.

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Asparagus PizzaWith Opie’s walk out of the way and not much else to do, it was time to get cooking. Something warm and comforting, like sunshine for the belly. And what’s sunnier than a slice of crispy, crusty pizza?

I have been dreaming of an asparagus pizza for months now, and I’d been dreaming of a potato pizza for even longer. Why not combine the two, I thought. I love the idea of potatoes on pizza — in fact, there isn’t a better substitute for cheese, in my mind. Potatoes are just as satisfying as cheese, most people love them, and icing on the cake, they are far healthier with no cholesterol or fat to worry about. Yes, they do have carbs but you are not eating so much potato here that you have to worry about that. In fact, there are just about four super-thin potato slices in each slice of pizza.

Besides, you have all that great healthfulness from the kale pesto that also goes on this pizza, making it super delicious and super good for you. In fact, this kale pesto is perfect not just for this pizza but for pastas as well. Try it and you’ll never stop making it.

Gotta run now, but here’s the recipe. Enjoy, all!

Asparagus Pizza

Asparagus Potato Pizza with Kale Pesto
 
Prep time
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 8
Ingredients
  • For the pizza dough:
  • 1 cup warm water
  • 1 package (2¼ tsp) active dry yeast
  • 1 tbsp maple syrup or sugar
  • 2 cups bread flour
  • 1 cup whole wheat flour
  • 1 tsp salt
  • For the kale pesto:
  • 1 packed cup baby kale
  • ¼ cup walnuts, chopped
  • 3 cloves garlic
  • 1 tsp red pepper flakes
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp extra virgin olive oil
  • Juice of half a lemon
  • Salt and ground black pepper to taste
  • For the toppings:
  • 20 asparagus spears, woody ends trimmed
  • 4 red bliss or yukon gold potatoes, sliced very thin (1/8th of an inch). Place the sliced potatoes in a bowl of cold water and let them stand 30 minutes.
Instructions
  1. Make the pizza dough:
  2. Combine the yeast, warm water and sugar or maple syrup in a bowl and set aside to activate the yeast.
  3. After five minutes, add the whole wheat flour and a cup of the bread flour along with salt.
  4. Knead by hand or on low speed in a stand mixer until the dough comes together. If needed, add more flour a few tablespoons at a time. You want a smooth, slightly sticky dough. Continue to knead for another five minutes.
  5. Shape the dough into a smooth ball and place in an oiled bowl, turning over once to coat the top. Cover loosely with a plastic bag or kitchen towel and set aside to rise and double, about 2 hours.
  6. Make the kale pesto:
  7. Place all the ingredients in a food processor and process until they have broken down into a fairly smooth paste. Set aside.
  8. Prep the veggies:
  9. Heat a large pot of water and add some salt to it, like you would for cooking pasta. Blanch the asparagus and the sliced potatoes by adding them to the pot of boiling water. Let them be for three minutes, then turn off heat, strain the vegetables and rinse under cold water. Set aside.
  10. Assemble and bake the pizza:
  11. If you have a pizza stone, place it in the oven and preheat the oven to 500 degrees Fahrenheit.
  12. Remove the dough from the bowl, knead it slightly to deflate, then let it rest for 10 minutes, covered.
  13. Roll out the pizza dough as evenly as possible to a diameter of about 15 inches. If the dough is too resistant, let it rest for a few more minutes, then roll.
  14. Transfer the pizza dough to a baking sheet sprinkled with cornmeal or, if you have one, a pizza peel also sprinkled with cornmeal. Shape and stretch again with your fingers if the dough shrinks. Using your fingertips, make dimples in the surface of the pizza. This will keep the pizza from forming air pockets when it bakes.
  15. Slather the pesto on the pizza, then top with the blanched slices of potato and asparagus spears. Drizzle some extra virgin olive oil on top, if desired and sprinkle some salt and pepper.
  16. Place the pizza directly on top of a pizza stone in the preheated oven or leave it in the baking sheet if you don’t have a pizza stone. Bake 20 to 25 minutes or until the crust is all crispy and golden.
  17. Remove carefully, slice, and serve hot.
Nutrition Information
Calories: 320 Fat: 5 grams Sugar: 4.2 grams Fiber: 6.5 grams Protein: 10.8 grams

 Asparagus Potato Pizza***

More pizza recipes at Holy Cow!

Basil Pizza

 Caramelized Onion Tart with Olives

Pizza topped with Tandoori Tofu

Applesauce Sandwich Bread

Applesauce Sandwich BreadThis past weekend just whizzed by in a happy blur of food, fun and friends.

On Saturday, it was brunch at my friend Roshani’s. Her parents  are visiting from Houston and her mom, Pratima Kothari, had cooked up a huge feast for us.  I even got a quick lesson in rolling Khandvi, one of my favorite Gujarati snacks, from Mrs. Kothari who used lemon as the souring agent in the recipe instead of yogurt to make it vegan. Between discussing Bollywood movies,  the best stores to buy Indian groceries in the DC area, and Indian and American politics, Desi and I stuffed ourselves silly on  delicious Gujarati snacks like Dhokla, Batata Poha (flattened rice sauteed with potatoes and spices — very similar to my Kande Pohe), a stir-fry of sprouted mung beans with Indian spices, and a delicious and healthy sweet dish of dates stuffed with a mixture of pistachios, cashew nuts and saffron. We washed it all down with alcohol-free Mojitos. Yum.

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Roshani's mom

Pratima Kothari rolls paper-thin ribbons of chickpea flour to make Khandvi, a classic snack from the state of Gujarat on India’s west coast.
And below, the final dish, a delicious melange of lentils, coriander, mustard seeds and spices.

khandvi

Then on Sunday it was over to my neighbors Heather and Dave’s where they were hosting a get-together to welcome two new neighbors on our block. I made my Applesauce Mini Muffins — always a great hit with kids and adults — and neighbors brought in more delicious sweets, including vegan brownies made by one very thoughtful neighbor.

The days went by so fast, I didn’t have  chance to bake any bread over the weekend. So Monday afternoon, project number 1 was to make something delicious that would be perfect for Desi to toast and slather peanut butter and jelly on all week (he’s my kid, that one).

I had some applesauce left over after making those muffins and the Banana Coffee Cake I shared last week, and as anyone who’s familiar with applesauce knows, it tends to spoil if left in the refrigerator too long. So I decided I’d bake up an applesauce bread– not a cake, but a loaf of bread with applesauce in it, and perhaps some cinnamon. The thought made my mouth water, and I couldn’t wait to get started.

Applesauce Sandwich BreadI came across this recipe for an Applesauce Oatmeal Bread on the King Arthur website that sounded just perfect. I made some modifications — I added more applesauce, cut down on the oil, and made the bread part whole wheat to make it healthier. It was perfect– I couldn’t have asked for a better loaf to carry us through the week.

A few readers have recently asked for kid-friendly recipes, and this loaf is definitely one. I do have many kid-friendly recipes on the blog, but I haven’t categorized them clearly. I will try to do so soon, and I promise I will continue to post more.

Applesauce Sandwich Bread

Before I share the recipe, thanks to all you beautiful people who left comments and sent emails after my last post. It is always wonderful to hear from you, and your affection humbles me– honestly– and it keeps Holy Cow! going. I wanted to also share this  image that a lovely reader, Anusha, sent me. I wanted to pass it on to all of you because I love you.

Who do you notice more?

Applesauce Sandwich Bread

Applesauce Sandwich Bread
 
Prep time
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Makes 16 slices. Nutrition information is per slice.
Author:
Recipe type: Breakfast, Brunch
Serves: 16 slices
Ingredients
  • 1 tbsp active dry yeast
  • ¾ cup warm water
  • 1 tbsp sugar
  • 1½ cups rolled oats
  • 1¼ cup whole wheat flour
  • 1¼ cup all-purpose flour
  • 1 tsp ground cinnamon
  • ¾ cup applesauce
  • 2 tbsp oil
  • 2 tbsp maple syrup (can substitute with sugar)
  • ½ tsp salt
Instructions
  1. Mix the yeast in a large bowl or the bowl of a stand mixer, with the sugar and 2 tbsp of warm water. Set aside for the yeast to activate.
  2. Place the oats in a bowl and pour the remaining water over them. Set aside for 20 minutes to soften the oats.
  3. After 20 minutes, add the oats to the yeast mixture along with the applesauce, maple syrup and oil. Mix everything.
  4. Add the flours, salt and cinnamon and knead until the dough comes together. You want a rather stiff dough. Add some more all-purpose flour if the dough is too wet.
  5. Remove the dough to the platform or a flat surface and knead briefly by hand. Form a smooth ball and place in an oiled bowl, turning over once to coat the top with oil.
  6. Cover with a plastic bag or a kitchen towel and let it rise in a warm place for 2 hours.
  7. After 2 hours have passed, turn out the dough on the platform, knead slightly to deflate, and form into a loaf. Oil a loaf pan, sprinkle the bottom with some cornmeal, and place the loaf in it.
  8. Brush some soymilk or spray some oil on top and sprinkle a few oats. Press down slightly so they adhere to the loaf.
  9. Let the bread rise for 1 hour and 30 minutes, until the top domes over the loaf pan. Bake in a preheated oven set at 350 degrees Fahrenheit for 20 minutes. After 20 minutes, dome some aluminum foil over the top of the bread and continue baking for another 25 minutes.
  10. Remove to a rack and unmold when the pan is cool enough to handle. Let the bread cool thoroughly on a rack.
  11. Slice and eat.
Nutrition Information
Calories: 132 Fat: 2.4 grams Sodium: 76 mg Fiber: 1.7 grams Protein: 3.4 grams

 Applesauce Sandwich Bread

Banana Coffee Cake with Chocolate Streusel

Banana Coffee CakeSo have you ever wondered what it is with all this trend-driven food blogging?

The other day I came across an article with tips for successful food blogging, one of which was to watch Google Trends to see what recipes are trending so you can cook and share those and draw visitors to your blog like flies to honey. Or maple syrup. Whatever. Apparently everyone who’s anyone in the food blog world is doing it.

I did a double take, gulped, and then wondered — am I just way, way behind the times because I blog about the simple, everyday food I cook in my kitchen,  hoping that readers will enjoy something that comes straight from the  heart? In a world of a bazillion glamorous food blogs– each beautifully designed, photographed, and SEO’d to the eyeballs — am I the bumpkin who shows up to the party without makeup and in last season’s shoes?

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Banana Chocolate Coffee CakeIn a moment of confusion I turned to Desi, my resident sage. Do you think I should be watching Google Trends before I decide what to cook and post? I asked him.  Like many food bloggers today (and gosh, how they have exploded since I started blogging in 2007!) should I be spending hours on Pinterest and Facebook and Twitter to make sure that my blog gets read by everyone I can possibly reach? Otherwise, in another year, will anyone actually be reading Holy Cow!?

Well, is that what you want? he asked me back.

I thought for a moment, but I already knew the answer. No.

Let me clarify first– I don’t mean to knock every blogger out there who’s marketing their blog with savvy (although I will say that headlines stuffed with keywords hurt my eyes  and make me want to look no further). I understand the importance of marketing and I do my share of it. I am lucky enough to have great pictures on my blog thanks to Desi and I made some changes to the blog recently, like adding the Easy Recipe plugin so you could print and share recipes more easily. And I have a Facebook page, a Pinterest page and a Twitter account that I share my latest recipes on. But by no means do I want to spend hours every day selling my blog when I’d rather be creating great food and memorable posts. When I started writing Holy Cow!, all I wanted was to invite those of you who love good food to my kitchen, engage in a conversation about cooking, life and the animals that make it better, and share the simple meals I cook up for my family and friends. Even today that’s what I’d rather do with most of the time I spend nurturing this blog.

Still in the doldrums after my enlightening (if rather one-sided) conversation with Desi, I opened my mailbox and there was a reader email waiting for me. “Vaishali, I love you and your recipes and your website,” Ingrid wrote.  ”You are an absolute treasure!”

Treasure? I don’t think so, but it was the light bulb moment I had so badly needed. I thought of all those emails and messages you have sent me over the years telling me how much you appreciate the blog (I have saved them in a folder and I look at them once in a while when I am having a bleak blog moment. True story). I thought of all the times you’ve cooked one of my recipes and written to tell me you loved it — it  brings a smile to my face each time and helps me keep going.  I thought of the blogs I love, like Nupur’s One Hot Stove, and why I love them– because they offer up a tasty slice of life alongside simple food. I realized then that my blog is already where I want it to be and the people I blog for — you and me — are already here. And if you aren’t, you might wander in one day and decide you’d like to  stay back for a chat and some good food.

And once I realized that I was relieved because, honestly, I’ve never been the trendy type. To me, life is all about doing your own thing and finding your own niche, not jumping into one created by someone else.

Here’s to bumpkins without makeup! May our tribe increase.

***

Banana Chocolate Coffee CakeNow for this delicious and healthy Banana Coffee Cake with Chocolate Streusel. I wanted to make a coffee cake for Desi (the word “cake” makes him delirious) — ideally one that would use up three overripe bananas sitting in the kitchen — when I found this recipe.

I made lots of changes to it, besides veganizing it by replacing the buttermilk and eggs. I made the cake whole wheat (yay!) and I cut down significantly on the sugar and oil (double yay!). The cake was moist, delicious, perfectly sweet, and — in a word– superb.

So here it is, as a thank you for sitting through my rant. This recipe’s not trending on any search engine, I’m pretty sure, but are bananas and cake and chocolate ever out of fashion?

Have a great weekend, all!

Banana Coffee Cake

Banana Coffee Cake with Chocolate Streusel
 
Prep time
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A whole wheat Banana Coffee Cake with a topping of walnut-and-chocolate-chip streusel.
Author:
Recipe type: Dessert
Serves: 16
Ingredients
  • For the streusel topping:
  • 1¼ cup semisweet chocolate chips
  • ½ cup walnuts, chopped
  • ⅓ cup sugar
  • 2 tsp ground cinnamon
  • For the cake batter:
  • 1½ cups whole wheat pastry flour (can use half regular whole wheat and half all-purpose flour)
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ½ cup applesauce
  • ½ cup sugar
  • ¼ cup vegetable oil
  • ¼ cup nondairy milk like soymilk mixed with 1 tsp of vinegar
  • 2 tsp pure vanilla extract
  • 3 large bananas, mashed
Instructions
  1. Make the streusel by mixing well all of the streusel ingredients in a bowl. Set aside.
  2. Whisk together the sugar, oil and vanilla extract for a minute, either in the bowl of a stand mixer or with a hand mixer. If you don’t have either, use a whisk but make sure you beat well for about 2 minutes.
  3. Add the nondairy milk and applesauce and beat for another minute until everything is well incorporated.
  4. Add the flour in two batches, beating for 20 seconds after each addition. Scrape the sides and bottom of the bowl with a spatula to ensure everything’s well integrated and you don’t have any streaks of dry flour.
  5. Oil and flour a cake pan. The one I used was a square pan that’s 9 X 9 X 2 inches, but you can use a regular 8- or 9-inch cake pan if you’d rather.
  6. Pour half of the cake batter in the pan and with a spatula make sure it is spread in an even layer. Sprinkle half of the chocolate streusel topping on the batter.
  7. Pour in the remaining half of the batter and smooth over the chocolate streusel. Sprinkle the remaining streusel on top.
  8. Bake the cake in a preheated 350-degree Fahrenheit oven for 45 minutes or until a toothpick inserted in the center comes out clean.
  9. Cook in the pan on a rack.
  10. Slice and eat.
Nutrition Information
Calories: 259 Fat: 11.9 grams Sugar: 23.3 grams Fiber: 3.3 grams Protein: 2.5 grams

 Banana chocolate coffee cake
**

For more healthy banana cake inspiration, check these out:

Elvis Cake, a luscious whole wheat banana cake with peanut butter frosting

Vegan Banana Cake

Low-Fat Banana Bundt Cake

Chocolate Cupcakes with Raspberry Hearts

Chocolate Raspberry CupcakesValentine’s Day is special to me because it’s the day I married the love of my life. So each year, when this day rolls around, I try to find ways to make it even more special than every wonderful day I spend with him. And by now I know that the easiest way to put a smile on my sweetie’s face is with something sweet, like these  Chocolate Cupcakes with Raspberry Hearts.

Chocolates and raspberries are a match made in heaven: each is delicious on its own, but when paired together they enhance each other’s deliciousness. My chocolate cupcakes are intensely chocolatey, and inside each is a little surprise: a raspberry stuffed with more chocolate. I top off all this deliciousness with a velvety frosting of buttercream flecked with more chocolate and raspberries.

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Chocolate Raspberry CupcakesBut their divine taste is not the only thing that’s delicious about these cupcakes. These are extremely easy to make and they are really, really pretty to look at. I mean, take a look at that pink frosting flecked with red and chocolate. Even the fact that I am quite possibly the world’s worst cake decorator doesn’t take away from it, does it?
These cupcakes are not cloyingly sweet. I add just a cup and a half of sugar to the frosting, which is very conservative by most frosting standards, but it’s more than enough because you want the chocolate and the raspberry flavors to shine through.

Here’s the recipe for now, and I’ll let that — and Desi’s pictures– do the talking. A very happy Valentine’s Day to all of you. And tell me, how do you plan to say “I love you” to that special one?

Chocolate Raspberry Cupcakes

Chocolate Raspberry Cupcakes

Chocolate Cupcakes

Raspberry Chocolate Frosting

Chocolate Raspberry Cupcakes

Chocolate Cupcakes with Raspberry Hearts
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For the Cupcakes:
  • 1 cup almond milk (can use soy)
  • 1 tsp vinegar
  • ¾ cup sugar
  • ⅓ cup canola or other vegetable oil
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • A pinch of salt
  • 12 raspberries for the chocolate “hearts”
  • Chocolate chips for stuffing the raspberries
  • For the Frosting:
  • 1 stick vegetable shortening (8 tbsp), at room temperature
  • 1 stick vegan “butter”, at room temperature
  • ¼ cup raspberries
  • ¼ cup chocolate chips run through a food processor so they are in little bits (not powdered. You want the flecks to show up in the frosting)
  • 1½ cups confectioners’ sugar or powdered sugar
Instructions
  1. In a bowl, mix the almond milk and vinegar and set aside for a few minutes until it curdles.
  2. Add the sugar, oil, vanilla extract and whisk for a minute until the mixture is all frothy.
  3. In another bowl, sift together the flour, baking soda, baking powder, cocoa powder and salt.
  4. Add the cocoa-flour mixture to the wet ingredients in two batches, mixing for 20 seconds after each addition. If you need to mix the ingredients further, use a spatula and mix until just combined.
  5. Line a 12-tin standard muffin pan with paper liners. Pour the batter into each liner, about ¾ full.
  6. Stuff each of the raspberries with two or three chocolate chips– as many as they will hold. Place a raspberry in the center of each cupcake.
  7. Bake the cupcakes in a preheated 350-degree oven for 20-22 minutes or until a toothpick inserted near the center of a cupcake comes out clean (make sure you insert the toothpick in the batter and not the raspberry “heart”.)
  8. Cool on a rack for about 10 minutes. Then unmold the muffins and place them on the rack until thoroughly cooled.
  9. To make the frosting, beat the butter and shortening in a bowl with a hand mixer or in a stand mixer until the mixture is light and fluffy, about two minutes.
  10. Add the sugar, a half a cup at a time, and beat in thoroughly. Scrape the sides and bottom of the bowl to ensure everything’s getting mixed together thoroughly.
  11. Add the raspberries and the chocolate that’s been broken down into tiny chips or flakes in the food processor and beat in. The frosting will turn pink from the raspberries, but you want to leave in little flecks of red.
  12. Place the frosting in a pastry bag fitted with a round tip, or use a Ziploc bag like I did– just squeeze all the frosting to one corner of the bag and then cut off the tip and proceed.
  13. Place a raspberry at the center of each frosted cupcake. Devour.

Chocolate Raspberry Cupcakes

 ***

Hungry for more Valentine’s Day ideas? Here are just a couple:

Breakfast:

Almond Pancakes

Crepes Stuffed with Orange Cream Cheese with Apricot Walnut Syrup

Dinner:

Asparagus and Saffron Biryani

“Lamb” and Cauliflower Curry

Pink Lentils with Roasted Mushrooms

Dessert:

Cocoaberry Cake with Berry Cream Frosting

Lemony Cupcakes with Cream Cheese Frosting