Low Fat Triple Berry Crisp

Hello from the middle of a Chicago winter! I just moved here to take a job with the amazing Hampton Creek Foods (like us on Facebook here). Eva, her boyfriend Omar, and I are all roommates now, which means our apartment is literally 100% of the time filled with delectable vegan food because we all love to cook.

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Simple Mint Chocolate Fudge Cookies

Makes 24 cookies

Ha! I have trapped you into reading this post but I am not going to say much about the cookies. They are minty and chocolately. They are fudgey. They’re really good and quite easy to make.

But actually I am here to announce that we now do social media. Oh yes, we’re a very modern trio. Please “like” us on Facebook here and “follow” us on Instagram @strawberrypepper. We’ll post bonus food pictures and give you a heads up about new recipes.

Anyways, enjoy your holidays and these wintery cookies! A batch is being shipped out to Leila at this very moment :).

PS- Yes, that’s a picture of unbaked cookies because, um, I may or may not have eaten a few that way.

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Jalapeño Cheddar Bagels

I love bagels. It has been said that the road to my heart is paved with bagels. This is quite possibly true. Well, bagels and cupcakes.

Cream cheese always weirded me out, and so I didn’t try it until my freshman year of college. I was headed back to school and my boyfriend at the time was flying with me. He got hungry in the airport and bought himself a jalapeño cheddar bagel with plain cream cheese. I was suspicious of the cream cheese, but after some cajoling, he convinced me to have a bite. There was no turning back. I ate half of his bagel, and would have eaten it all if he had let me. From that point on, I started eating way too many bagels (hah, as if there were such a thing as too many bagels). Continue reading

Mexican Chocolate Cupcakes

If there was ever a sassy cupcake, this would be the one. A dash (well, maybe more) of peppery cayenne, a sprinkle (okay, more than that) of spicy sweet cinnamon and the smoothness of the delectable chocolate. I used your traditional moist and rich chocolate crazy-cake recipe as the base, just adding the cinnamon and cayenne for flavor. It pairs perfectly with the cinnamon buttercream frosting I’ve topped it with.

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