Chocolate Raspberry Swirl Muffins. I made these for breakfast this morning (yes, for breakfast. Don't judge me.) from the Damn Tasty! Vegan Baking Guide. I tell you, the book looks very unassuming, with it's simple layout and lack of food photos. But I have made some great stuff from it, for sure. We are going to be selling this cookbook in the store soon, because it's wonderful. But back to the muffins.
These have chunks of chocolate baked in them, and the "swirl" is a raspberry preserve I picked up at the farmer's market. I love baking with unsweetened soy yogurt now, too. A perfect muffin! We had some sweet nectarine slices with them, to counteract the chocolate for breakfast guilt. Um Hum.
Last night, I whipped up a vegan version of Paula Deen's Hot Chicken Salad, without the white trash potato chip crust. Don't get me wrong, I'm all about white trash potato chip crusts, I just didn't have any on hand for this. So we had a big scoop of "chicken" salad on top of some romaine lettuce, with the pricey and delicious heirloom tomatoes that were on sale, along with more of those white nectarines. Mmm. I could eat these tomatoes all day long.
It's been a long, stressful week. I think I need to bake more. And eat more chocolate.
Oh, we finally got our window sign for the store, and I hung curtains! It looks a lot better now.
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