I have made A LOT of chocolate chip cookies over the years. I get a lot of requests for veganized recipes of some of my baked goods. But I’m going to be honest: I’m sort of intimidated by vegan baking. That’s why I’m SO excited to share these perfect Vegan Chocolate Chip Cookies. They truly are amazing.
As much as I would love to take credit for them, I cannot. They come from my good friend, WEEKNIGHT BAKING!! WOHOO! It comes out today. And the premise is brilliant.
If you’ve read this blog for a long time you probably know by now that Halloween ACTUALLY scares me. I was walking around in the neighborhood the other day and was frankly disturbed by some of the elaborate spooky decorations. People really get into it.
These mummy cupcakes are about as spooky as I get. I’m more of a Christmas and Valentine’s Day girl, you know. But I do, however, stand by these cupcakes 100% in terms of flavor and cuteness.
First of all, I’d like to apologize to anyone experiencing a heat wave in the United States. I know how frustrating is when all you want to do is go to Homegoods and buy fall stuff, wear scarves and a hoodie and you’re forced to wear sandals and sweat. Despite the wonky weather, I brought fall today in form of this Sesame Pumpkin Chocolate Cake.
For all intensive purposes, this cake is a snacking cake. You snack on it when you probably should just make yourself a meal. You bake this and then keep it on your counter for as long as possible (it probably won’t last long). It’s a great way to live!
Here’s why this Sesame Pumpkin Chocolate Cake amazing. Ready?
-This cake requires one-bowl -If you want, you can leave out the chocolate. You have freedom. -The flavor of toasted sesame oil and sesame seeds with pumpkin are surprisingly lovely. -The chocolate adds a lovely gooey touch to this cake that I am into.