Cars; Tow Mater Cupcakes

image & recipe @spoonful.com

What you'll need

• 1 box cake mix
• 2 16 oz cans of milk chocolate frosting
• 16 oz can of vanilla frosting
• 6 cup large muffin baking pan
• 12 cup regular size cupcake baking pan
• 4.44 oz box of Keebler Fudge Shoppe Grasshopper Cookies (100 Calorie Right Bites)
• Ziploc bag
• 12 White M&M's candies (headlights)
• 12 Green M&M's candies (eyes)
• 6 Eclipse gum pieces (teeth)
• 6 inch cardboard cake boards
• Black edible ink pen
• Toothpicks

How to make it

1. Coat both pans with non-stick spray. Prepare cake batter and fill both pans about 2/3 full. Bake as directed on the package and let cool.
2. 
   Count out 60 cookies and set aside. Place the remaining cookies in a Ziploc bag and finely crush them with a rolling pin or glass.
3. 
   Set aside 12 green and 12 white M&M's. (Use yellow if you can't easily find the white ones.)
4. 
   For Mater's teeth, cut each piece of gum into two pieces so one piece is larger than the other.
5. 
   Cut the tops off of 6 of the cupcakes so you can place them upside down for the truck bed. Before turning upside down, frost the sides and bottom (now top) with milk chocolate frosting and sprinkle with cookie crumbs
6. 
   Place the cupcakes, cut side down toward the back of a 6-inch cake board. Place a dollop of frosting on the board to help the cupcakes stay in place.
7. 
   Frost the sides of the larger muffin-size cupcakes. Sprinkle some of the crushed cookie pieces on the sides and then place on the cake board right in front of the other cupcake. Frost the top and sprinkle with more cookie crumbs. Attach one cookie to the front of each muffin-size cupcake for the mouth.
8. For each tire, attach two cookies together using frosting and then attach two tires to the larger cupcake and two in back to the smaller cupcake.
9. 
   Place one more cookie on the top for the tire on Mater's hood. Attach the teeth to the cookie mouth with a small amount of frosting.
10. 
    For the top of the trucks, first frost about half of each of the remaining cupcakes with vanilla frosting. You can place these in the freezer for a few minutes for the frosting to harden and then it will be easier to frost over the vanilla edges with chocolate frosting to finish Mater's face. Frost the sides and top with chocolate and sprinkle with cookie crumbs.
11. 
    Attach two green M&M's in place for eyes and two white M&M's in place for headlights. Use a black edible ink pen to draw pupils on the eyes and when dry, you can use a toothpick to dot a small amount of vanilla frosting for extra detail. Heat it slightly in the microwave and it will be easier to dot on.

Aladdin; Abu Cupcakes

image & recipe @spoonful.com

What you'll need

• A chocolate cupcake

• Chocolate frosting

• A caramel candy

• Waxed paper

• Rolling pin

• Toothpick

• 2 white chocolate chips

• 2 mini chocolate chips

• Red decorator's frosting or gel

• A gum drop candy

• 2 almond slices

How to make it

1. Frost the cupcake and set it aside while you create the monkey's facial features.
2. 
   Microwave a caramel candy for up to 6 seconds to slightly soften it. Then sandwich the candy between two pieces of waxed paper and use the rolling pin to flatten it to about 1/8 inch thick.
3. 
   Cut two ovals (about 1 1/2 inch by 1 inch) out of the flattened caramel. Trim the upper edge of one oval to resemble the top of a heart. Now create the monkey's face by arranging the two ovals so that the upper edge of the untrimmed one overlaps the bottom of other, as shown.
4. 
   Use the tip of a toothpick to poke holes through the caramel where the eyes and 
   the nostrils should go.
5. 
   Press two white chocolate chips, tips down, onto the caramel where the eye holes are. Top each white chocolate chip with a mini chocolate chip, using dabs of frosting to stick them in place.
6. 
   Now place the face on top of the cupcake and use red decorator's frosting or gel to add a mouth.
7. 
   Cut a small strip from the remaining scraps of flattened caramel and scrunch one edge slightly to resemble a bit of fur for the top of the monkey's head. Gently press it in place. Then slice a gum drop down through the center and use one half for a hat.
8. 
   For the finishing touch, add a pair of almond sliver ears.

Crispy Roasted Chickpeas

image & recipe @yummly.com

Ingredients:

• One 450ml can garbanzo beans (15 oz)
• 1 1/2 tablespoons olive oil
• Salt
• Spice blend of your choice

Method:

1. Preheat oven to 200'C (400'F).

2. Drain the can of garbanzo beans in a strainer and rinse with water for a few seconds to clean off the beans. Shake and tap the strainer to rid of excess water. Lay paper towl on a baking sheet, and spread the beans over. Use another paper towel to gently press and absorb the water on the beans. Roll the beans around with the paper towel to also remove the thin skin from any of the beans. Discard the skins and the paper towels.

3. Drizzle the olive oil over the beans and use your hands or a spatula to toss around and coat. Roast for 30-40 minutes until the beans are a deep golden brown and crunchy. Make sure that the beans do not burn.

4. Season with salt and spice blend.

Dairy-Free Coconut Chai

Total time: 10mins

image & recipe @yummly.com

	Ingredients: 1 chai tea bag (I used Stash)
	1 tablespoon vanilla simple syrup*
	3 tablespoons lite coconut milk
	1 pinch cinnamon Method: Place the tea bag in a mug and pour hot water over it. Steep for five minutes, the remove and discard. Stir in the simple syrup or (*honey is also a good sweetener in lieu of the syrup) and stir until completely dissolved. Warm the milk in a small saucepan or in the microwave until it steams just a little bit. Stir the warm milk into the chai and top with a pinch of cinnamon.

Mexican Chocolate Cake

(gluten, dairy, egg & refined sugar-free, vegan recipe)

Prep time: 20 mins

cook time: 40  mins

Serves: 10 people

image & recipe @taste.com.au

Dry:

• 1 3/4 cups all-purpose gluten-free flour
• 3/4 cup coconut flour
• 1 1/2 cups raw cacao powder, sifted
• 1 tbs baking soda
• 1 1/2 tsp Himalayan pink salt 
• 3/4 tsp ground cinnamon 
• 3/4 tsp ground cinnamon 
• 1/4 tsp cayenne pepper

Wet:

• 1/2 cup extra virgin coconut oil
• 1/2 cup apple sauce
• 1 1/2 cups water
• 2 cups coconut nectar
• 2 tbs orange zest 
• 1 banana mashed
• 1 tbs coconut oil (to grease the baking tin)

Frosting:

• 1 cup raw cacao powder, sifted
• 1/4 cup orange juice
• 1/2 cup coconut nectar
• 1 tbs orange zest
• 1/4 tsp cayenne powder
• Pinch Himalayan pink salt
• 2 tbs orange zest, to serve
• 1/2 cup slivered almonds, to serve

Equipment:

You will need a 22cm springform tin.

1. Preheat the oven to 200°C (180° fan-forced).
2. Prepare the springform cake tin by greasing with coconut oil and lining base and sides with baking paper.
3. Combine all dry ingredients in a large bowl. In a separate bowl, combine all wet ingredients. Gradually add the dry mixture to the wet mixture, whisking as you go, until thoroughly combined and smooth. Pour the batter into the prepared cake tin and bake for 40-45 minutes or until a skewer comes out clean. Leave to cool completely at room temperature and turn out onto a serving platter.
4. In a large bowl, whisk all ingredients for the frosting until smooth. Pour over cooled cake and spread evenly with a spatula. Top with orange zest and slivered almonds.

Vegan Fluffy Buttercream Frosting Recipe

Total time: 8 mins

Makes:  4 cups

image & recipe @yummly.com

Ingredients:

• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Method:

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Variation:
Cookies ‘n’ Cream Frosting (pictured): Stir into frosting 1/2 cup (about 5 cookies; mash first, then measure) of finely mashed vegan chocolate cream-filled sandwich cookies, like Newman-O's. Frost cupcakes generously, and top each cupcake with half of a sandwich cookie.

Almond Breeze Vegan Rice Pudding

image & recipe @yummly.com

Ingredients:

• 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
• 1/3 cup sugar
• 1 vanilla bean, seeded and scraped
• 7 cups Almond Breeze, vanilla or unsweetened
• pinch of sea salt
• berries

Method:

1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
3. After 25 minutes, the rice pudding will be thick and creamy.
4. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.