September Daring Bakers Challenge!

I left this to the very last minute, but I made it! This was a nice change from the cakes and pastries (not that I don’t love cakes and pastries). And it was an extra bit of a challenge because we were all baking vegan this month! And it was a savory recipe!! Or it was until I saw that someone had covered theirs with sugar and cinnamon instead of savory spices.

It was very easy to put together – only bowls and spoons – no mixers this time which means easy clean-up. And it was very tasty! I’m not usually a big fan of crunchy dessert things, but because these have more of a cracker texture than, say, a shortbread, I think that made the difference.

My dipping sauce is Strawberry Balsamic Buttercream. I still had the strawberry balsamic syrup from the cupcake attempts and was desperate to use it up (I may be making some more cupcakes soon if I can’t think of anything else!), so I used the raspberry buttercream recipe from Vegan Cupcakes Take Over the World and just substituted my strawberry balsamic syrup for the raspberry syrup.


As promised!

Okay, it’s going to look like I’ve been baking up a storm, but really I’ve just fallen behind on telling you all about them. You may notice a new category here: Vegan baking. I have finally fallen prey to the siren song that is Vegan Cupcakes Take Over the World and so far they’ve been pretty yummy! I give you:

Chocolate Cherry Creme Cupcakes

Two variations on the Basic Chocolate Cupcake

Peanut Butter Chocolate Heavencakes

And Chocolate Orange Cupcakes

And the Margarita Cupcake – this one has an…odd texture. My official excuse is that it’s due to the tequila in it, but, if I’m honest, the blame has to rest with my oven – I don’t know if it’s not holding its temperature or what because it must be in cahoots with my oven thermometer and I can’t actually catch it in the act…