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About: My name is Alison.

I'm not very good with words until I write them down.

I post about health, veganism, animal rights, feminism, equality, the environment, outdoorsy things, music, and fitness.

Oh, and Dave Matthews.

GTFO, THINSPO. If you post that shit, do not follow me.

It's nice to meet you! :)
People keep asking for my cupcake recipe, so here it is! I can’t find the recipe I used (someone else’s) the first time I made these, but I’ve changed it around since then anyway.MY NEW AND IMPROVED CHOCOLATE CHIP CUPCAKE RECIPEINGREDIENTS:1 cup almond (or other non-dairy) milk1 teaspoon apple cider vinegar1/2 cup grandulated sugar1/3 cup canola oil2 teaspoons vanilla extract1 cup all-purpose flour1/3 cup cocoa powder (I use Hershey’s)3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salta bunch of Ghirardelli semi-sweet chocolate chipsINSTRUCIONS:1. Preheat the oven to 350F and fill your cupcake tray with paper liners.2. In a medium-sized bowl, whisk together non-dairy milk and apple cider vinegar. Let ‘em stand for a few minutes so they curdle.3. Add in sugar, oil, and vanilla and whisk until foamy.4. In a large bowl, mix together flour, cocoa, baking soda, baking powder, and salt.5. Add wet ingredients to dry and mix until there are no ginormous lumps or bumps.6. Throw in a BUNCH of chocolate chips. Like, a LOT.7. Pour mixture into liners, filling the cups 3/4 of the way. Since the cupcakes are vegan, you get to lick the bowl :)8. Bake 18-22 minutes (use the toothpick trick to see if they’re done). Makes 12 moist, delicious, chocolate-y cupcakes. * Wait until they’re cool to frost them or the frosting will melt right off!OREO BUTTERCREAM FROSTING RECIPEINGREDIENTS:1/2 cup Earth Balance1/2 cup non-hydrogenated (be good to your body) shortening. Whole Foods!3.5 cups (approx. 1 1-lb bag) powdered sugar1/2 cup plain or vanilla almond (or other non-dairy) milk2 teaspoons vanilla extract10-15 chocolate sandwich cookies (I use Newman-O’s - no hydrogenated oils - but Oreos work too)INSTRUCTIONS:1. Beat together Earth Balance and shortening until fluffy. Add the sugar, beat more!2. Add the non-dairy milk and vanilla and beat 2-3 minutes until it’s super fluffy.3. Mash up the cookies and mix ‘em in to the frosting.* This makes a LOT of frosting, so unless you’re piping it on I’d suggest cutting the measurements in half or using a little bit less of everything.4. Frost ‘em!ENJOY :)~ Ally

People keep asking for my cupcake recipe, so here it is! I can’t find the recipe I used (someone else’s) the first time I made these, but I’ve changed it around since then anyway.

MY NEW AND IMPROVED CHOCOLATE CHIP CUPCAKE RECIPE

INGREDIENTS:
1 cup almond (or other non-dairy) milk
1 teaspoon apple cider vinegar
1/2 cup grandulated sugar
1/3 cup canola oil
2 teaspoons vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder (I use Hershey’s)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
a bunch of Ghirardelli semi-sweet chocolate chips

INSTRUCIONS:
1. Preheat the oven to 350F and fill your cupcake tray with paper liners.
2. In a medium-sized bowl, whisk together non-dairy milk and apple cider vinegar. Let ‘em stand for a few minutes so they curdle.
3. Add in sugar, oil, and vanilla and whisk until foamy.
4. In a large bowl, mix together flour, cocoa, baking soda, baking powder, and salt.
5. Add wet ingredients to dry and mix until there are no ginormous lumps or bumps.
6. Throw in a BUNCH of chocolate chips. Like, a LOT.
7. Pour mixture into liners, filling the cups 3/4 of the way. Since the cupcakes are vegan, you get to lick the bowl :)
8. Bake 18-22 minutes (use the toothpick trick to see if they’re done). Makes 12 moist, delicious, chocolate-y cupcakes.
* Wait until they’re cool to frost them or the frosting will melt right off!


OREO BUTTERCREAM FROSTING RECIPE

INGREDIENTS:
1/2 cup Earth Balance
1/2 cup non-hydrogenated (be good to your body) shortening. Whole Foods!
3.5 cups (approx. 1 1-lb bag) powdered sugar
1/2 cup plain or vanilla almond (or other non-dairy) milk
2 teaspoons vanilla extract
10-15 chocolate sandwich cookies (I use Newman-O’s - no hydrogenated oils - but Oreos work too)

INSTRUCTIONS:
1. Beat together Earth Balance and shortening until fluffy. Add the sugar, beat more!
2. Add the non-dairy milk and vanilla and beat 2-3 minutes until it’s super fluffy.
3. Mash up the cookies and mix ‘em in to the frosting.
* This makes a LOT of frosting, so unless you’re piping it on I’d suggest cutting the measurements in half or using a little bit less of everything.
4. Frost ‘em!

ENJOY :)

~ Ally

  1. theraininendlessfall reblogged this from saras-summer-cicadas and added:
    This is what I whore myself out for everyone. I am suddenly hungry.
  2. efusi reblogged this from youwontrememberanyway
  3. vegthingsiwanttocook reblogged this from youwontrememberanyway and added:
    I’d like to try these with vegan sugar or figuring out a raw/agave replacement.
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