I believe in a thing called love

Alcohol & cupcakes?! Who woulda thunk it. I’d like to send a shout-out to the writers of ‘Vegan Cupcakes Take Over the World’ for this kick ass recipe. I heart you ladies for taking two of my favorite things and combining them into one glorious package.

Click Image for Product Source

Here’s the recipe for anyone who loves cupcakes (and/or liquor) as much as I do.

1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350F. Fill a 12-cup muffin tin with liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.

Turn out onto a wire rack to cool completely before frosting

Tequila and Lime Frosting
1/4 cup nonhydrogenated shortening, softened (or butter for you non-lactards)
1 tbsp soymilk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners’ sugar
coarse sugar for “rims”

Cream together shortening, soymilk, lime juice, tequila, and 2 cups of confectioners’ sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar. Then enjoy!!!

Click Image for Product Info


Shaken, not stirred: The Winter Angel

Click photo for source

Friday’s are the perfect day of the week to get your friends together, grab some liquor and drink a cocktail or two or three. Since there’s another storm coming I thought you’d appreciate ‘The Winter Angel.’ You’re welcome loves. XOXO

Here’s what you’ll need:

  • 2 1/2 ounces vodka

  • 1 1/2 ounces Calvados (or any apple brandy)

  • 2 ounces freshly juiced apples (or store bought apple juice if you’re feeling lazy.)

If you have a Martini shaker fill it with ice, then shake, shake, shake. And if you don’t, fill a cup with ice and swirl it around. Pour into the eagerly awaiting glasses and toast to the weekend.

Happy Friday!

Recipe of the day: Pumpkin cookies

You don’t know yummy, until you’ve tried these scrumptious little delights courtesy the Vegan Baking Classics cookbook, by Kelly Rudnicki. If you don’t own it, you should. And if you refuse, I’ll hunt you down. Be sure to go out and get your copy immediately. It’s really THAT good.

I am, what I lovingly refer to as a ‘lactard.’ Basically I’ve been cursed with a severe dairy allergy. Not good when you’re a foodie. But I make due with recipes like this. SO it’s time to cleanse your palate of all the crap food you’ve been eating and dine on some of the best cookies I’ve ever made. Here’s the recipe:


Makes: 2 Dozen Cookies

1/2 cup dairy-free shortening (they sell this in all grocery stores or if you aren’t a lactard you can use regular shortening, AKA MARGARINE kids.)

1 1/2 cups light brown sugar

1/2 cup unsweetened applesauce (trust me, you want to adhere to this.)

1 (15 oz) can pumpkin puree (NOT pumpkin pie filling, repeat NOT pumpkin pie filling.)

3 cups unbleached all-purpose flour

1 tablespoon baking powder

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

Top if off with Classic Icing Recipe (see below)

In a large bowl mix the following ingredients:

shortening, sugar, applesauce, and pumpkin. Then mix.

In a separate bowl you want to mix these items:

flour, baking powder, cinnamon, nutmeg, ginger, and salt. You can mix these bad boys together with a wire whisk.

Take the flour bowl and mix it into the shortening mixture and stir until it’s just combined. You don’t want to over mix here.

Pre-heat your oven to 400 degrees then line 2 baking sheets with parchment paper. You can then use a cookie scooper  (I just used a regular serving spoon) and place batter onto baking sheets. Bake for 12-15 minutes (or until golden brown) and voila! Your done. With that part. Now it’s time for frosting.

Classic Icing Recipe:

2 cups confectioner’s sugar

1 teaspoon vanilla extract

3-4 tablespoons soy or rice milk as needed to thin icing. (Again, if you aren’t a lactard you can use regular milk.)

Take all of these ingredients and blend them together with a wire whisk. And that’s it! Now Drizzle the icing over the cookies and you’re ready to eat.

This is really easy to make, the prep time is around 10 minutes and if you pre-heat your oven while your mixing the cookies together – THEN work on your icing while those little nuggets are cooking, you’re looking at less than a half an hour’s work. Not too shabby for holiday cookies from scratch.



Photo by Kerri Maniscalco

Top photo before icing, bottom after!

Guest post by fellow foodie & blogger: blackcatsunday!

Today’s post has been contributed by a fellow foodie and photography buff, Kristine. You can find more tasty treats over on her blog blackcatsunday by simply clicking on the link here.

Besides working on obtaining two PhD’s (in English and Psychology), Kristine is also hard at work on two screenplays and is beginning to put together a cook book.  Some how she’s found the time to share her latest experiment with us. (Thanks Kristine!) Be sure to watch her blog for daily musings and recipes.

Without further ado, here’s Kristine’s delicious Banana Chocolate Muffin recipe.

This is my most recent experiment (just made last night) and something a little out of the ordinary. Cooking seems to have turned into a passion, hence all the recipes and cooking posts.  I enjoy cooking for others and the creativity involved in making something unexpected.  Between the cooking and my writing, it keeps my brain constantly moving.  This also helps with school, since I am taking 15-week courses compressed into 5 week increments.  It’s like brain overload!

I have a habit of refusing to waste food. I ventured into the kitchen yesterday and spotted bananas crying for attention.  I figured they had a day or two left before they had to be thrown out.  So before that happened, I scoured the pantry to see what use I could make of them.  Banana bread is overdone; I wanted something fun and unique.  I spied Bisquick mix and came up with a plan: Banana Chocolate Muffins.  Sure, it sounds a little weird and not an everyday item, but the worst that could happen is that it would end up in the trash.  That is where the bananas were headed anyway.

2 1/2 cups Bisquick mix

3/4 cup milk

1 tablespoon butter

1 tablespoon cinnamon

1 teaspoon vanilla extract

1 tablespoon brown sugar

1/4 cup chocolate morsels

3 overripe bananas, mashed

Crushed almonds (about 1/2 cup)

Preheat oven to 350 degrees.


Photo credit blackcatsunday.wordpress.com



In a saucepan, simmer the bananas, butter, cinnamon, vanilla extract, and brown sugar for 10 minutes on medium to medium low heat.

Mix Bisquick mix and milk to form dough, set aside.

Remove from heat and stir in chocolate morsels (they will melt in quite easily).

Combine ingredients from saucepan with dough, mix well.


Photo credit blackcatsunday.wordpress.com




Fill greased muffin cups about half full and sprinkle crushed almonds on top.  Bake for 15 minutes


Photo credit blackcatsunday.wordpress.com



This came out surprisingly good.  The top had a souffle’ -like texture and it tasted amazing swirled in chocolate sauce.

12 muffins of pure delight, 3 bananas saved.

Take that banana bread.

If you or someone you know is interested in being a guest blogger on Scribe Quotes, let me know in the comment section or on Twitter.

Keep your eyes peeled for our next special blog by Eileen Andrews, a super talented scribe.

Thanks for your wonderful post Kristine, I know I’m excited to make it tonight!

So what do YOU think of the recipe?! I’d love to hear feedback in the comment section below.

Momma Angelina’s at it again

“Jesus, Mary and Joseph you look like you’ve lost weight. Have you been eating? Holy Mary Mother of God, where did I go wrong? My daughter the waif…“- Momma Angelina (The Case Files of Andie Adams)

Photo by MyManhattanKitchen.com

Momma’s Eggplant Rollatini Recipe:

1 large eggplant

4 tablespoons extra virgin olive oil

1 cup all-purpose flour

1 (12-ounce) container ricotta cheese

4 ounces mozzarella cheese cut into 1/2-inch cubes

2 tablespoons grated Parmesan cheese

1/4 cup fresh basil chopped

Salt and pepper to taste

Cut eggplant lengthwise in slices. Rinse slices & dry with paper towel or napkin.

1. Preheat oven to 350°F

2. Heat olive oil in a non-stick skillet. Season eggplant with salt & pepper & dip in flour. Saute till golden brown & drain excess olive oil on paper towels.

3. In a bowl, mix together the basil, ricotta & mozzarella. Season with a pinch of salt & pepper.

4. Place several tablespoons of filling on one end of the eggplant slices then roll up & secure with toothpicks (or shish kabab sticks).

5. In a lightly greased casserole type dish, spread a 1/4 cup of marinara sauce. (recipe for marinara sauce below)

6. Place rollatini in dish & cover with remaining sauce. Bake for about 40 minutes.

Photo by Kerri Maniscalco

Momma’s Marinara Sauce Recipe:

1 can of whole tomatoes ( I like to use the blue can of Tuttorosso whole peeled tomatoes, but that’s just my preference.)

1 Tablespoon of dried basil

2 Cloves of fresh garlic (minced)

(For a zestier sauce add a pinch of dried oregano.)

First run tomatoes and garlic through a food processor. Add tomatoes, garlic and herbs to a saucepan. Bring sauce to a boil and then turn stovetop down and let simmer on low heat for about an hour and a half. Stirring occasionally.

Photo by Kerri Maniscalco

Character Recipe: Momma Angelina’s Pesto Change-o!

To celebrate summer and some of the character’s in my mystery novel, I’ve decided to share some fun recipes. Today’s recipe comes from the very Italian matriarch of the family, Momma Angelina. She’s on a first name basis with Jesus, Mary and Joseph and can cook up a mean pesto. Enjoy the recipe. And yes, some basil was harmed in the making of this sauce.

First you start out with some fresh basil, as depicted in the picture below:

Photo by Kerri Maniscalco

Pesto Change-o:

2 cups (packed) fresh basil

2 cloves garlic

1/4 tsp. each, salt and pepper

1/2 cup each, freshly grated parmesan & romano cheese

1/2 cup olive oil

1/4 cup chopped walnuts

Chop everything evenly in a food processor, and add the olive oil last. Serve over pasta, bread or even rub it on steak or chicken!

Photo by Kerri Maniscalco

“As a child my family’s menu consisted of two choices:  take it or leave it.”-Buddy Hackett