I love the change of seasons, partly because I don't feel guilty at all turning on the oven for extra warmth. Though I am a habitual bread baker, bread just seems to taste better in the colder weather. I just keep to varying my grains in the Artisan Bread in Five method. Today, as I smelled the loaf above cooking, I realized that their new book is out and I'm going to order today it without further delay. I loved the first book, but their second is comprised of whole grain recipes, so I'm sure I will love it as well. If you are intrepid about yeasted dough making, do try their method since it is pain free and yields results that will be deeply encouraging.
I needed to find a dairy-free and egg free cupcake recipe: and altered one to fit my (lofty) chocolate cake standards. I'd bet that you would never know that it was also vegan! I upped the cocoa powder to flour ratio and added powdered espresso to the water, along with a heavy pinch of aleppo pepper! When I was at the Spice House last week, replenishing my stock, I told the guy I loved that aleppo. He asked if I ever tried it with Chocolate. Chocolate?! Why I didn't think of this, I don't know. This suggestion made me want to run home, make some truffles, and sprinkle them liberally with aleppo. While that is on my to-do list, I settled for slipping a bit into the cupcakes.
Vegan Chocolate Cupcakes:
Preheat oven to 350 degrees. Sift together dry ingredients, then pour in the wet - and stir. Portion into 12 cupcakes, you may get up to 15 depending on how full you fill...
Bake about 20 minutes or until tester comes out clean.