Ah, Summer time how we love your beautiful sun beam rays, gorgeous blue sky & the perfect beach weather. Makes us here at team TYSA want to dip our fingers into the cookie jar. Something about a warm Summer's day and delicious sweets go hand in hand. For those of you who have the same urge to whip up some tasty treats for a fun back yard hang out with friends or a picnic at the park; here are some killer recipes that we're totally smitten with.
Found these yummy delights off "Recipes with a side of life". The perfect 3pm pick me up.
Chocolate Cupcakes with Coffee Icing- a Vegan Recipe
If you don't care for the taste of coffee, use rice milk in the batter in place of the coffee and make a vanilla or chocolate flavored icing.
Whisk together the dry ingredients:
, 
or
1/2 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon baking soda
Add in and beat till smooth:
1 cup warm coffee (not too hot or it will make the potato starch gluey)
beaten with 1/4 cup warm water3 tablespoons light olive oil
Beat the batter for a full two to three minutes until all the ingredients are incorporated and the batter is smooth.
Using an ice cream scoop, plop the batter into the cups and smooth the tops.
Bake in the center of a preheated oven till done- about 20 minutes or so.
Cool the cupcakes on a wire rack (don't let them sit in the baking pan too long or they'll get soggy).
Frost when completely cooled. See recipe for coffee flavored icing below.
Read more:http://glutenfreegoddess.blogspot.com/2009/07/vegan-chocolate-cupcakes-with-coffee.html#ixzz0uvjKhbyN
Or try something with a twist and zinger and go for these lemon glazed ginger cookies from "Land of Lakes".
LEMON GLAZER GINGER COOKIES (Gluten-Free Recipe*) |
| Preparation time: 35 minBaking time: 8 min |
Yield: 2 dozen cookies
Cookie Ingredients:
| 1 | cup Gluten-Free Flour Blend (see below) | |
| 1 | teaspoon ground ginger | |
| 1/2 | teaspoon baking soda | |
| 1/4 | teaspoon ground cinnamon | |
| 1/8 | teaspoon salt | |
| 1/2 | cup firmly packed brown sugar | |
| 1/4 | cup LAND O LAKES® Butter, softened | |
| 1 | LAND O LAKES® All-Natural Egg | |
| Sugar |
Glaze Ingredients:
| 1 | cup powdered sugar | |
| 4 to 5 | teaspoons lemon juice |
Combine gluten-free flour blend, ginger, baking soda, cinnamon and salt in medium bowl; set aside.
Combine brown sugar and butter in large bowl; beat at medium speed until creamy. Add egg; continue beating until smooth. Reduce speed to low; add gluten-free flour blend mixture. Beat until well mixed. Cover; refrigerate until chilled (1 hour).
Heat oven to 350ºF. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto parchment paper-lined cookie sheets. Bake for 8 to 9 minutes or until just golden brown around edges. Cool on cookie sheets 1 minute; remove to wire cooling rack. Cool completely.
Combine powdered sugar and enough lemon juice for desired glazing consistency in small bowl. Drizzle glaze over cooled cookies.
Gluten-Free Flour Blend: To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid.
Recipe Tip
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten free". We recommend reading all ingredient labels on food products thoroughly.
Now the most important part of all this sweet tooth and Betty Crocker madness is the prefect TYSA ensemble. Our comfy picks are below.
Jumper (Fall 2010) in Sand
Birkin Dress (Resort 2010) in Forest
