Black Forest Apricot Cupcakes (Very Fudgy!): #212 of 1000 Sustainable Food Experiments

The normal chocolate-cherry combination typical of German black forest cake isn’t my favorite flavor medley, but with apricots and the extreme fudginess of this recipe, I could eat these cupcakes all day long! It’s a modification of our chocolate zucchini cake recipe, only fudgier. Hope you enjoy this decadent and healthy plant-based treat. 🙂 ThisContinue reading “Black Forest Apricot Cupcakes (Very Fudgy!): #212 of 1000 Sustainable Food Experiments”

Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments

My mom used to make these for breakfast on weekends, but you could whip a batch up for a British tea time too. They’re delicate little scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream. This is partContinue reading “Paqa’s Scottish Scones: #211 of 1000 Sustainable Food Experiments”

Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments

This lemon pound cake is from my British Grandma’s recipe box. In her own rating system, she had written “VG” on the corner of this one, which means “very good” – her highest rating. It is indeed a lovely lemony cake for tea time or dessert. We added a poppyseed drizzle icing for fun. ThisContinue reading “Grandma’s Lemon Pound Cake with Poppyseed Drizzle: #156 of 1000 Sustainable Food Experiments”