Pretzel Caramel Kisses

Ingredients:

1 bag pretzels snaps or tiny pretzels

1 pkg. M&Ms

1 pkg. Hershey Caramel Kisses** (unwrapped)

Directions:

Place parchment paper on cookie sheet. Place pretzels on sheet. Place a Kiss on each pretzel and bake at 170 degrees for about 5 minutes (Kisses will look shiny, but won't lose their shape). Remove from oven and promptly place an M&M on each pretzel, pressing into the melted chocolate. Allow to cool before serving. At room temperature, this takes SEVERAL hours. I would recommend making these the day before you plan on eating/delivering. Or you can put them in the refrigerator to speed up the process.

**you can use regular Kisses or Hugs. For Hug or Kisses preheat oven to 200 degrees and cook for 8 minutes.

Note: If you cook the caramel kisses at a higher temperature, they tend to crack and the caramel will end up everywhere.

Pumpkin Black Bean Soup

I made this tasty soup for our R.S. Christmas program and for Diner's Club. Second time around was even better! The cayenne pepper really does make a difference. It gave it the little kick I like.

Ingredients:

4 Tablespoons olive oil

1/2 cup onion, finely diced

2 garlic cloves, minced

1 Tablespoon ground cumin

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon ground black pepper

¼ teaspoon cayenne pepper (optional)

2 cans black beans (15 oz each), drained and rinsed

1 can (14.5 oz) diced tomatoes

1 can (16 oz) pumpkin puree

4 cups vegetable or chicken broth

Salt to taste

Optional Garnishes

Baked pumpkin seeds

Cheese

Sour Cream

Parsley

Crushed tortilla chips

Instructions

1. In a large pot heat the oil until shiny, then turn to medium low. Add the onion, garlic, cumin, kosher salt, cinnamon, allspice, pepper, and cayenne and stir often until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans, tomatoes, and 2 cups of broth. Add the puree, pumpkin and remaining broth to the pot.

3. Simmer uncovered until thick, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Salt to taste and garnish as desired.

Adapted from Home Made Simple and Noble Pig. Picture by Laura Flowers.

Sharon's Spinach and Artichoke Dip

Ingredients:
1 cup Parmesan Cheese
1 cup Mayonnaise (be sure not to use light or fat free)
1 14oz can artichoke hearts, chopped and drained
1 8-10oz bag frozen spinach, 1 bag fresh spinach, or 1 bunch fresh spinach washed and chopped
1 Tbsp butter
1 clove garlic, minced

Directions:
In a medium to large frying pan, sauté garlic with butter for a few minutes. Add chopped spinach and sautée for about 5-10 minutes while it reduces in size.
In a separate bowl mix together Parmesan, mayonnaise and chopped artichoke hearts. Add spinach and mix well. Spread into a glass baking pan 9x13 pan.
Bake at 350 degrees for 20-25 min. Once baked, keep it warm by putting it into a crock pot on warm. Serve with cut up pieces of baguette or tortilla chips.

Ashley's Chocolate Chip Cookies

1 cup of butter (2 sticks)

1 cup brown sugar

1 cup sugar

1 tsp vanilla

2 eggs

3 cups of flower

1 tsp salt

1 tsp baking soda

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

1 cup white chocolate chips

cream together sugars, eggs, vanilla, and butter then add flower, salt baking soda mixture mix together well and add chips. i like to use 3 different kind of chips and i usually add a little more milk chocolate just cause i'm selfish and they're my favorite. bake at 350 for 8-10 minutes and enjoy

Kristin's Cake Mix Cookies

1 cake mix

2/3 cup shortening

2 eggs

Mix together. Bake at 350 for 8 to 10 minutes

Heather's Cake Box Cookies

1 pkg cake mix

1 4oz pkg jello pudding (vanilla or chocolate depending on the cake mix)

2 eggs

1/2 c vegetable oil

1/4 c water

optional: 1/2 cup chocolate chips with a chocolate cake mix

Mix together in bowl. Place dough on cookie sheet. Bake at 350 for 11 min.

Coconut Fruit Dip

**update** they now sell the cream of coconut in a squeeze bottle, so I use about 1/2 a bottle for the recipe.

Ingredients:

1 can cream of coconut (you find this in the drink mix isle, usually next to the margarita mix)

1 large pkg instant vanilla pudding (use it dry)

1 8 oz pkg cool whip (small size)

Using beaters, mix the cream of coconut and the pudding together. Let it sit in the refrigerator for about 30 min. Then add the cool whip. It can be a little grainy for a while, so it's best to make this the day before you plan to use it. I have made it up to 48 hours in advance and it's fantastic.

Italian Breaded Chicken

This is one of my favorites. It's relatively easy and VERY impressive.

Ingredients:

1/2 c Italian bread crumbs

1/2 c. Parmesan cheese

1/4 c. almond finely chopped

1 tsp salt

1/2 tsp dry Thyme slightly crushed

1/4 tsp seasoned pepper (or black pepper)

1/2 c. butter

1 clove garlic crushed well

4 chicken breast halves

Instructions:

Combine dry ingredients in a pie tin. Melt butter and garlic in a bowl. Dip chicken into butter and then the crumbs. Place on a cookie sheet and bake at 350 for 45 min. Baste with butter from the cookie sheet every 10 min. You may need to melt more butter and add it to the chicken for basting.

Amy's Apple Pie

1 cup sugar

1/3 cup flour

1 tsp nutmeg

1 tsp cinnamon

dash of salt

8 cups sliced tart apples

3 Tbsp butter

Topping:

1 cup flour

1/2 cup butter

1/2 cup brown sugar

1/2 tsp cinnamon

Place apples in a large bowl. In medium bowl combine all other ingredients. Coat apples with mixture. Place in 9 inch pie crust. Combine flour, brown sugar, and cinnamon in bowl. Use pastry cutter to blend butter into the mixture. Crumble the topping over the apples. Bake at 425 for 40 to 50 minute. You may want to place tin foil around the edges of the crust to keep them from burning.

Yield 1 - 9 inch pie

Texas Sheet Cake

Combine in bow:

2 c. flour

2. c. sugar

1/2 tsp salt

Boil:

2 sticks butter

3 tbsp cocoa

1 c water

Pour boiled mixture into dry ingredients and mix.

Add the following to the mixture:

1 cup buttermilk OR (1 cup milk plus 1 tsp lemon juice mixed together)

1 t soda

2 eggs

1 tsp vanilla

Bake at 400 for 20 min

Frosting:

Boil:

1 stick butter

3 Tbsp cocoa

6 Tbsp milk

add to

4.5 cup pwdr sugar

1 tsp vanilla

Crock Pot Chicken and Mushrooms

6 chicken breast halves

1 1/4 tsp salt

1/4 tsp. pepper

1/4 tsp paprika

1 3/4 tsp chicken bouillon granules

1 1/2 cup. sliced mushrooms

1/2 cup sliced green onions

1/2 cup dry white wine or vermouth

1 can evaporated milk

5 tsp. cornstarch

minced fresh parsley

1. Mix salt pepper and paprika and rub into chicken

2. alternate layers of chicken, bouillon granules, mushroooms, and green onions.

pour wine slowly over top. DO NOT STIR.

3. cover and cook on high for 2.5 to 3 hrs or on low for 5 to 6 hours.

4. Remove Chicken and vegetables.

5. In a small sauce pan, stir evaporated milk and cornstarch until smooth. Gradually stir in 2 cups of the cooking liquid. Stirring over medium heat breing to a boil for 1 to 2 minutes or until thickened.

7 Spoon some of the sauce over chicken and garnish with parsley. Serve remaining sauce separately. Serve with steamed rice.

Peanut Butter Blossoms

3 1/2 c flour

1 tsp salt

1 c brown sugar

1 cup sugar

2 tsp baking soda

4 t milk

2 tsp vanilla

1 c butter

2 eggs

1 cup Peanut Butter

combine wet ingredients, then add flour and salt mixture gradually. Shape into balls. Roll in sugar. Bake on ungreased cookie sheet at 375 for 10 min-12 min.

When done place kiss or hug in center and press down.

Jackie's Sugar Cookies

1/2 c. shortening
1 cup sugar
1 egg
1 tsp. vanilla
1/3 c. milk
1/2 tsp baking soda
1/4 tsp salt
2 1/2 c flour
1 1/2 tsp crm of tartar

cream together shortening, sugar, and eggs. Add vanilla. Add dry ingredients alternately with milk. Bake at 400 5-7 min

Ilene's Brownies

1 tsp baking powder

2 c sugar

1 tsp salt

1 1/2 cup flour

1 c butter melted

4 eggs mixed

4 sq chocolate melted

2 tsp vanilla

1 c nuts (optional)

Mix dry ingredients together. Add butter, chocolate, and vanilla. Mix on low for 30 seconds. Then add eggs.

Bake at 350 for 25 min

Frosting:

1/4 c butter

2 c powdered sugar

2 t milk

1/2 t vanilla or mint extract

Dark chocolate top:

2 sq choc

2 tbsp butter

Spread frosting on cooled brownies. Pour dark chocolate top over frosting and spread evenly.

Jillian's Lemon Bars

Crust:

1 cup Butter softened

½ cup Powdered Sugar

2 cups Flour

Blend together in mixer, press into greased pan, bake for 15-20 minutes on 350°. Let cool for about 30 minutes.

Filling:

4 Eggs

2 cups Sugar

6 tablespoons Lemon Juice

¼ cup Flour

Mix, pour on cooled crust, bake for 30 minutes on 350°. Refrigerate for 8 hours. They actually taste best if they have been refrigerated for 24 hours.

Tequila Lime Chicken Enchiladas (Crockpot)

1 cup fresh lime juice
1/2 cup tequila
1/2 cup orange juice
1/4 cup chopped fresh cilantro
2 tablespoons minced seeded jalapeño chilies (optional)
1 1/2 tablespoons chili powder
1 teaspoon salt
3/4 teaspoon ground black pepper
6 boneless chicken breast halves with skin

2 cups grated cheese

1 pkg flour tortillas

2 15oz cans enchilada sauce

Mix first 8 ingredients in bowl. Add chicken; turn to coat. Place chicken and sauce in crockpot set to high. Cook 4 hours. (you can also cook on low for 8 hours or place chicken in 9x13 pan and cook @ 375 for 45 min.) Shred chicken. Pour enough enchilada sauce in 9x13 pan to coat the bottom. Pour enchilada sause in shallow dish or plate and coat tortillas in enchilada sauce. Put chicken and cheese in tortilla. roll tortilla and place in pan. Once the pan is full, pour remaining enchilada sauce over enchiladas. Bake at 350 for 35 min.

Great Grandma Savage's Rice Pudding

Ingredients:

4 C. Water

1 tsp. salt

1 C. rice

1 C. raisins

4 eggs

1 can evaporated milk

2/3 C sugar

1 tsp. vanilla

1 tsp. nutmeg

Bring 4 cups of water to a boil. Add rice and salt. Let simmer for 25 minutes without a lid. Simmer for 5 minutes with a lid. Add raisins. Mix the eggs, milk, and sugar. Stir this mixture and the vanilla and nutmeg into the rice. Bring to a boil and then simmer.

Cinnamon Rolls

Make dough according to Fast Rising Rolls recipe, except. When it comes time to roll out the dough, roll into a rectangle. Usually, I make a batch of rolls with half the dough and a batch of cinnamon rolls. The rest of this recipe is using half the dough from the fast rising rolls recipe.

Filling:

1 cup sugar

1 tbsp cinnamon

1/4 cup melted butter

Mix cinnamon and sugar in small bowl. Spread melted butter onto dough. Sprinkle mixture onto dough. Roll up the dough. Cut into 12 pieces (I use dental floss to cut the dough, knives tear the dough and make my cinnamon rolls ugly.) Place rolls into a 9x13 pan. Let rise for 30 minutes. Bake at 350 for 25 to 30 minutes or until golden brown.

The best rolls ever - Fast Rising Rolls

My mom makes these on Sundays. They are my favorite:

Dissolve together in small bowl:

1/4 cup sugar

2 Tbsp active dry yeast

1/2 cup warm water

Mix in large bowl:

6 cups flour

1/2 cup powdered milk

1 Tbsp salt

For a well in the middle of the dry ingredients, then pour the following into the well:

2 cups warm water

the yeast mixture

1/2 cup vegetable oil

2 eggs, beaten

Mix until moist (dough will be sticky). Let rise 1 hour. Divide in half. Roll into circle approx. 12 inches wide. Cut into 12 sections. Roll each into crescent shape. Place on parchment paper covered baking sheet. Preheat oven to 375. Allow to rise 20 minutes. Bake at 375 for 10 to 15 minutes.

You can also make fantastic cinnamon rolls with this dough!

Fresh Cranberry Apple Tarts

2 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box. (or use 2 frozen pie shells)

4 small granny smith apples

1 cup cranberries

1 1/4 cup sugar

2 tbsp maple syrup

1/4 cup flour

1/4 tsp salt

1/2 tsp cinnamon

1 dash nutmeg

1/2 tsp lemon juice*

Preheat oven to 400. Thaw pie crusts at room temperature 20 to 30 min. Roll out pie crust and cut into 4 inch circles. I used a 4 inch round cookie cutter. Press the dough in a cupcake pan.

Core and peel apples, cut into cubes. Place cranberries, lemon juice, maple syrup, sugar, salt, and flour in saucepan and bring to boil on high, stirring constantly. Turn heat to medium and simmer for 2 minutes. Add apples, cinnamon, and nutmeg and simmer for 5 minutes.

Place filling in the pie crusts. Cut remaining pie crusts into small strips and make a lattice top. Bake at 400 for 18 minutes.

If you wanted to make this into a pie, use 6 small granny smith apples instead of 4 and bake for 45 minutes.

Crock Pot Creamy Italian Chicken

4 Chicken Breasts

1 can campbell's Healthy Request (98% fat free) cream of chicken or cream of mushroom soup

8 oz pkg light cream cheese (neufchatel cheese)

1 packet (dry) Good Seasons Italian Dressing Mix*

1 cup sliced crimini mushrooms (optional)**

Place ingredients into crock pot and cook on low 6-7 hours. High 3-4 hours. Serve with brown rice or egg noodles and a vegetable.

*DO NOT use fat free. Fat Free isn't supposed to be cooked.

**Crimini mushrooms are heartier than white mushrooms, they remind me of a cross between portabello and white mushrooms.

Healthy Banana Oatmeal cookies (sugar-free)

3 ripe bananas
2 cups rolled oats
1/4 cup pecans (optional)
1 tsp vanilla
1/3 cup oil (substitute applesauce)
1/4 tsp cinnamon
1/4 tsp nutmeg

Mash bananas in bowl. Add remaining ingredients and mix well. Let mixture sit for 15 minutes. Place spoonfuls on greased cookie sheet. Bake at 350 for 20 minutes.

(I cookie using applesauce is 52 calories)

Nuts about Berries

Ingredients: 

1 cup romaine lettuce

1 small handful blueberries

1 small handful raspberries

4 strawberries (sliced)

1 small handful blackberries

poppy seed salad dressing (optional)

6 cinnamon sugar almonds crushed

If you visit the street fair in Huntington Beach on Tuesdays, you can pick up a snack pack of cinnamon-sugared almonds for $3.

Pasta Putanesca

I came across this recipe the other day and realized it was also a vegan recipe, so I thought I'd try it out and see how it tasted. It's good and it had just the right amount of spice to it.

Group 1:

1/4 c. olive oil
2-3 tbsp. coarsely chopped garlic
1 tsp. rosemary
1/2 tsp. crushed red pepper

GROUP 2:
1/2 c. chopped black olives (kalamata best)
1 tbsp. capers
Optional: Sliced artichoke hearts

GROUP 3:
1 c. chopped plum tomatoes
1/4 c. tomato puree (tomato paste)
*asparagus or any other vegetable you want

Saute group 1 in heavy skillet. Add group 2. Saute briefly. Add group 3. Cook 10 minutes. Meanwhile cook spaghetti. Toss cooked spaghetti and sauce in a serving bowl. Serve with grated cheese and chopped parsley.

The Best Chocolate Frosting Ever

4 squares unsweetened bakers chocolate
1/4 cup butter
1 16 oz pkg powdered sugar
2 eggs
1/2 cup milk
1 tsp vanilla

1 pan ice water*

Melt chocolate and butter over low heat (warm setting if your stove has it). Combine everything else in a bowl. Set bowl in pan of ice water. Blend all ingredients and slowly add chocolate mixture to bowl. Beat until stiff (this takes between 5 and 10 minutes).


*I use a large cooking pot that my mixing bowl fits into perfectly.

Pasta Primavera

whole wheat penne pasta
1 cup spaghetti sauce
1 small can sliced olives
1/2 cup sliced cremini mushrooms
1/2 cup spinach leaves
7 stalks asparagus (chopped in 1-1/2 inch pieces)

Boil water for pasta. While water is boiling, combine all ingredients (except pasta) in frying pan and saute on medium until asparagus is tender. Once pasta is cooked, coat with sauce.

Pesto Sauce

Pesto:

3 cups Basil (packed) -large basil leaves
1/2 cup Walnuts
1/2 cup olive oil
3 cloves garlic finely chopped
1 1/2 tsp coarse salt
2 teaspoons lemon juice

Preheat oven to 350. Place walnuts on cookie sheet and toast for 10 min. In food processor or blender add basil, walnuts, garlic, and salt. Slowly and evenly add olive oil until blended. Add Lemon juice and pulse to blend.

Normally pesto has plenty of cheese in it, but I didn't even miss the cheese with this tasty treat. I couldn't get enough of it last night...

Black Bean and Tomato Quinoa

Ingredients:
2 teaspoons grated lime zest
2 tablespoons fresh lime juice
2 tablespoons unsalted butter, melted and cooled*
1 tablespoon vegetable oil
1 teaspoon sugar
1 cup quinoa
1 (14- to 15-ounce) can black beans, rinsed and drained
2 medium tomatoes, diced
4 scallions (green onions), chopped
1/4 cup chopped fresh cilantro

Whisk together lime zest and juice, butter, oil, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in a sieve each time.

Cook quinoa according to package directions.

Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Serves 3-4. I ate it with corn chips at it was yummy!

* Leave out the butter if you want it to be vegan.

To Answer Lindsey's question: Quinoa is a grain that is similar to rice, except that it is a complete protein (one of the only grains out there that is). I bought it at Trader Joe's.

Banana Bread (Whole Wheat and Sugar Free)

This recipe was adapted from a Zucchini Bread recipe found in Breaking the Food Seduction by Dr. Neal Barnard. M.D.

Ingredients:
2 cups whole wheat flour*
2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp ground cloves
1 1/2 cups smashed banana (or pumpkin or shredded zucchini)
1/2 cup unsweetened applesauce
1/4 cup apple juice concentrate, thawed (undiluted)
1/4 cup pure maple syrup
1 Tbsp canola oil (or vegetable)
1 tsp vanilla extract
1/2 cup chopped walnuts (optional)

Preheat oven to 350F. Mist an 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray and set aside. Place flour, baking powder, baking soda, cinnamon, and cloves in a large mixing bowl, and stir together using a dry wire whisk. Place remaining ingredients, except walnuts, in a separate bowl, stir together until well combined. Pour wet ingredients into dry ingredients. Mix just until dry ingredients are evenly moistened. Stir walnuts**, and mix until they are evenly distributed. Spoon batter into prepared loaf pan. Bake on center rack for 50 to 55 minutes until cake tester comes out clean and let cool completely before slicing or storing. Wrap cooled bread tightly. It will keep at room temperature up to 3 days, refrigerate up to 7 days, freeze up to 30 days.

*for a lighter textured bread, use 1 cup whole wheat, 1 cup all-purpose flour
**I don't like nuts in my bread, so I leave them out.

Penne with Cherry Tomatoes and Kalamata Tapenade

Technically this recipe is supposed to be for 1/2 pound of pasta, but I found that the tapenade covers much more pasta than that.

Pasta Ingredients:

1 pound whole wheat penne pasta (or your favorite pasta)
1 Tbsp olive oil
1 medium-size red onion, sliced into thin half moons (about 1 cup)
1 pound cherry tomatoes, halved

Tapenade:

1 1/2 cups kalamata olives, pitted
3 Tbsp capers, drained
2 cloves garlic, chopped
handful of fresh parsley (about 1/2 cup lightly packed)
1/2 tsp dried oregano
1/2 tsp dried tarragon
A few dashes of fresh ground pepper
1 Tbsp red wine vinegar
2 Tbsp olive oil

Prepare the tapenade:

Combine all the tapenade ingredients in a blender or food processor.

Prepare everything else:

Prepare the pasta according to its package directions. While the pasta is boiling, saute the onions and cherry tomatoes in the olive oil over medium heat for about 7 minutes.

Reserve a 1/2 cup of cooking water from the pasta and drain the rest. Add the pasta to the tomatoes and saute for a few seconds. Add 1 cup of the tapenade and the reserved pasta water; stir to coat. When the tapenade is heated through it is ready to serve.

If you have leftover tapenade, it's delicious to spread it on


Serves 2-4

Sweet Potato Fries

Ingredients:

2 Large unpeeled sweet potatoes (about 2 pounds), cleaned and cut into 1/4-inch strips lengthwise
1 Tbsp olive oil

Seasoning*:
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp black pepper

Preheat oven to 425 F. Lightly grease a large rimmed baking sheet. Combine oil, cumin coriander, and pepper in a large mixing bowl. Add the potatoes and toss well to coat. Arrange in a single layer on the prepared baking sheet. Bake for 15 minutes. Use tongs to flip potatoes over, and bake for another 10 to 15 minutes until browned.

I used a Cajun seasoning instead and liked it better.

Miso-Glazed Salmon

I love fish. So when my friend suggested making this meal, I was more than happy to help out. He did most of the cooking (I was busy making vegan mint chocolate cupcakes), but I thought I'd post the recipe anyway. This is an adaptation from epicurious.

Ingredients:
2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
1 1/2 teaspoons sugar
1 teaspoon fresh lemon juice
1/2 teaspoon water
1/8 teaspoon black pepper
1 pound medium asparagus, trimmed
2 teaspoons olive oil
4 (5- to 6-ounce) Salmon fillets with skin (1 inch thick)

Garnish: lemon wedges

Directions:

1. Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.

2. Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.

3. Toss together asparagus, oil, and a pinch of salt in a large bowl.

4. Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Mint Chocolate Cupcakes

I got this recipe from Vegan Cupcakes Take Over the World. I know what you're thinking, as soon as I read the word vegan, I think "gross," but as it turns out, all you need to make chocolate taste good is fat and sugar. You won't even miss the eggs or the milk.

Cupcake Ingredients:

1 cup soy milk (original not vanilla)
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola (or vegetable) oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate extract (not imitation), or more vanilla extract
1 tsp mint extract
1 cup all-purpose flour
1/3 cup cocoa powder, Dutch-processed* or regular
3/4 teaspoon baking soda
1/2 tsp baking powder
1/4 tsp salt

Mint-Icing Ingredients:

1/4 cup non-hydrogenated shortening
3 cups confectioners' sugar
1/4 cup plus 1 tbsp soy creamer or soy milk
1 1/2 tsp mint extract
1/2 tsp vanilla extract
small drop green food coloring liquid or paste

Quick Melty Ganache:

3 Tbsp soy creamer or soy milk
1/3 cup semisweet chocolate chips


Cupcake Directions:

1. Preheat oven to 350 F and line muffin pan with paper or foil liners
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extracts, if using, to the soy milk mixture and best till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes (18 worked for me), until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Mint Icing Directions:

1. Cream the shortening for a few seconds to soften it. (Easier to do with a fork than a handheld mixer).
2. Add 1 cup powdered sugar and a splash (tablespoon or so) of soy creamer (milk) and mix to incorporate. Alternately add sugar and creamer mixing after each addition, until all the ingredients are used and the icing is smooth and creamy.** Add the mint and vanilla extracts and coloring; mix to incorporate.

Quick Melty Ganache Directions:

1. Heat soy creamer in a small saucepan over medium heat till just about to simmer. Remove from heat; add chocolate chips and stir till chocolate is completely melted and creamer is incorporated. Set aside and allow to cool for 10 minutes. With a spatula scoop into a prepared pastry back or plastic bag with the tip chopped off or drizzle haphazardly with a fork. Quick Melty Ganache will set when fully cooked.

To Assemble:

1. When cupcakes have fully cooled, fill a pastry bag fitted with a #21 star tip with Mint Icing. Pipe the icing onto the cupcake in a spiral from outside in, leaving a little room on the sides for the cupcake to show through. Let the icing set while you prepare the Quick Melty Ganache.
2. Let the ganache cool to room temperature, stirring every once in a while to keep smooth. Don't use it while it is still hot or it will melt your mint icing. Use a tablespoon to dollop ganache on top of cupcakes. Top with your favorite candy decoration.
3. Refrigerate for 15 to 30 minutes to let the ganache set before serving.

Makes 12 cupcakes
*Dutch-processed cocoa makes for a darker, chocolaty cupcake.
**I followed these directions, and my frosting was super runny. Next time I do this, I'll be sure to only add the soy milk as needed rather than all of it.