Sweet Potato Cupcakes Stuffed with Maple Peanut Butter

I am what I am, but there's no yam in these cupcakes. They're made with delicious sweet potato! When added to a rich pound cake batter, sweet potato and spices make for a comforting cake, especially during cold-weather days. The cupcakes get even better, however, once you take a bite and realize that they have a sweet flavor surprise: a spoonful of Mighty Maple peanut butter inside of the cake, and a kiss of peanut butter in the frosting. Make this for your Labor Day festivities to mark both summer's end (sigh) and the start of beautiful autumn days! Find the delicious recipe that I developed for Peanut Butter and Company here! via CakeSpy http://www.cakespy.com/blog/2013/8/31/sweet-potato-cupcakes-stuffed-with-maple-peanut-butter.html

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Recipe For Raspberry Chocolate Cookies

Ingredients 1/2 cup butter at room temperature 1 cup white sugar 2 eggs 2 teaspoons raspberry extract 1/2 teaspoon almond extract 1/4 cup milk 2 cups all-purpose flour 2 teaspoons baking powder 1/2 cup semi-sweet chocolate chips Directions Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets. Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes. via Tasty Chocolate Recipes http://tastychocolaterecipes.com/recipe-for-raspberry-chocolate-cookies.html

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[TAP] Jef Small

Today's TAP features another favourite artist of mine from Adorned Empire in Fremantle, Western Australia.  When people think Australian tattoo artists, they generally mention only those on the East coast. WA has been holding out on us, and Jef's tattoos are no exception. I love his spin on neo-traditional, with subtle, finer details. I often see many female figures in neo-traditional tattoo form, so it's always exciting to see depictions of men looking devilish. Jef's Instagram feed is worth the look with such a varied range of tattoos and drawings; there's nothing I don't find absolutely stunning. Jef is interested in tattooing these drawings at the Perth Expo. If you're interested, click on the photo for his contact details. Instagram: @jef_small_tattooer  Facebook: https://www.facebook.com/adornedempire Check back tomorrow for another Tattoo Artist Profile.  To find out all about the Perth Tattoo & Body Art Expo, click here.  via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/tap-jef-small.html

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Roasted Acorn Squash with Chorizo Sausage and Pineapple Jam {w/ recipes}

I'm not a vegetarian -  I love bacon. And a good steak. And oh boy, a roasted chicken? Yes sir-ee and more gravy please. - but lately I have been cutting a lot of meat out of my diet. And I like it.   I used to think that you had to have meat to make it a meal, but there are so many other ways to have a balanced, protein-rich diet. I have embraced flexitarianism. It's like Food Network Star contestant Nikki Dinki says, "I like my meat on the side." The meat in this dish may not be on the side (it's piled into the center), but it is not the star of the show. The star is the golden acorn squash and nutty quinoa. The spicy, chicken chorizo sausage is like the cherry on top. And paired with the sweet pineapple jam – it is a happy day for your taste buds! I first made acorn squash while on a fruit and vegetable cleanse - needless to say, this is my adaptation of the recipe. I received this pineapple jam in a birthday care package from my family in Hawaii. But you can use any citrus or tropical jam: orange marmalade, guava, mango... you get the picture. The sweetness of the jam complements the spicy chicken chorizo well and adds an unexpected flavor. Roasted Acorn Squash  with Chorizo Sausage and Pineapple Jam {serves 2} 1 acorn squash (halved and seeded) 1 link of cooked chicken chorizo sausage 1 c cooked quinoa 1 portabello mushroom 1 handful of kale pineapple jam kosher salt Preheat oven to 425 1. Cut squash in half and cut off ends so it can sit flush to a surface and the "bowl" faces up. Remove seeds.  2. Line a lipped baking sheet with tinfoil (for easy clean-up) and place squash face down. Fill baking sheet with enough water until it is filled about 1/4 inch. Carefully place in 425 oven for 20-25 minutes.  3. While squash is cooking, dice mushrooms, chop kale and quarter cooked sausage. Heat a saute pan with olive oil over medium heat. Add mushrooms and cook until tender, about 5-7 minutes. Add sausage and stir frequently until all sides are heated and slightly crisped. Add kale and cook a minute or two, until wilted. Salt to taste. Add cooked quinoa, stir until mixed and cover with a lid and remove from heat.  4. When squash is tender, remove from oven and drain any leftover water. With tongs, turn squash over and drizzle lightly with olive oil. Salt and pepper to taste. Return to oven for 5 minutes. 5. Remove squash from oven and let cool 5 minutes. Plate each half and spoon 1-2 teaspoons of pineapple jam into the center, spread until evenly distributed. 6. Fill each half with a heaping amount of quinoa mixture and enjoy! Roasted, stuffed acorn squash. Forgot to add the kale this time, so added brussels on the side.  via  with milk & sugar http://www.withmilkandsugarblog.com/2013/08/roasted-acorn-squash-with-chorizo.html

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Beserk: Alternative Online Store

If you follow me on Pinterest, you'll have seen the amount of clothing and accessories from Beserk Clothing that I've added to my Wishlist.  I've never been one to follow fashion trends and going to the local shops is just a complete nightmare; there's just nothing that I like. When I began reading tattoo magazines a few years ago, I saw Beserk advertised and was intrigued. I had been looking for a store like this all my life. When you're after dark and alternative, or kawaii and cutesy clothing, shoes, accessories and makeup, Beserk is the website to visit. Why place orders at multiple websites and paying exorbitant shipping costs when there's Beserk. Beserk is your one-stop-shop for all your favourite international brands such as: Clothing Iron Fist Akumu Ink Too Fast Killstar Jessica Louise Sourpuss Hell Bunny So So Happy Shoes Bordello Demonia Devious Makeup & Hair Colour Sugarpill Lime Crime Manic Panic Directions Handbag, Purses & Accessories Iron Fist Lux De Ville Sourpuss Kreepsville 666 Loungefly ...and More Beserk also stock a large range of: Collectables, Bed Linen, Homewares, Magazines, Mens and Kids Clothing, Contact Lenses, Edibles, Corsets, Hoisery and so much more.  Social Media Website: http://www.beserkclothing.com/ Twitter: @BeserkClothing  Facebook: https://www.facebook.com/beserkclothing via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/beserk-alternative-online-store.html

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Chocolate Macaroon Cupcakes Recipe

Ingredients 2 egg whites 1 egg 1/3 cup unsweetened applesauce 1 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1 cup sugar 1/3 cup baking cocoa 1/2 teaspoon baking soda 3/4 cup 1% buttermilk FILLING: 1 cup fat-free ricotta cheese 1/4 cup sugar 1 egg white 1/3 cup flaked coconut 1/2 teaspoon coconut or almond extract 2 teaspoons confectioners' sugar Directions In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with nonstick cooking spray. I n another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup. Fill muffin cups two-thirds full with remaining batter. Bake at 350 degrees F for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar. via Tasty Chocolate Recipes http://tastychocolaterecipes.com/chocolate-macaroon-cupcakes-recipe.html

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Baker's Dozen: A Batch of Sweet Links!

Great new prints in CakeSpy's online shop, including the above image! What it really takes to start your own bakery (or restaurant, etc). Pumpkin brioche whiskey caramel monkey bread. Try saying that five times fast. Pisco alfajores! Caramel cashew clusters. I'm feelin' it: strawberry ricotta scones. Do you love the movie Gremlins? You will love this cake. Who invented Mary Janes, the molasses and peanut butter candies? YUM: Peach pie! These are just despicably adorable. Learn more about Andes Mints than you ever needed to know. Good life skill: how to make gelatin bows. A collection of lovely lemon desserts. My friend Molly wants to open a bakery! Help make her dream come true. How to make dragees at home! An article on decorative pie crust.  via CakeSpy http://www.cakespy.com/blog/2013/8/30/bakers-dozen-a-batch-of-sweet-links.html

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Vanilla Coconut Rice Pudding

I found this on FFFFOOD tumblr page, and it got reblogged again and again. And rightfully so, it was absolutely delicious. Again, one of those things that tastes better the longer it sits in your fridge, I definitely recommend giving this fabulous and ridiculously simple rice pudding a go. Vanilla Coconut Rice Pudding Ingredients: 1 1/2 cups of cold cooked rice 1 1/2 cups of coconut milk 2 cups of whole or 2% milk 1/3 cup of sugar pinch of salt 1 vanilla bean, insides scraped out Instructions: Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allows to cool and serve. Source: http://ffffood.com/post/31094562/vanilla-coconut-rice-pudding via Recipes, Dinner Ideas, Healthy Recipes & Food Guide http://www.piarecipes.com/2013/08/vanilla-coconut-rice-pudding.html

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Pecan Pie Cupcakes

Pecan Pie is the quintessential dessert of fall. Crunchy toasted pecans and buttery Piecrust Leaves enhance the rich creamy frosting for a cupcake you'll make again and again. Pecan Pie Cupcakes Ingredients: Butter Cake: 1 cup butter, softened $ 1 1/2 cups sugar $ 4 large eggs 3 cups all-purpose soft-wheat flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk $ 2 teaspoons vanilla extract Paperbaking cups Vegetable cooking spray $ Pecan Pie Frosting: 1 cup firmly packed dark brown sugar $ 1 cup dark corn syrup 1/2 cup cornstarch 4 egg yolks 1 cup whipping cream 1/4 teaspoon salt 4 tablespoon butter $ 1 teaspoon vanilla extract Toppings: 1 cup toasted pecans Piecrust Leaves: 1/2 (14.1-oz) package refrigerated piecrusts Instructions:     To prepare Butter Cake, preheat oven to 350 degrees. Beat butter and sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating until blended after each addition. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla.     Place paper baking cups in 2 (12-cup) muffin pans, and coat with cooking spray; spoon batter into cups, filling two-thirds full. Bake for 12-15 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.     To prepare Pecan Pie Frosting, whisk together first 6 ingredients in a heavy saucepan. Bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute or until thickened. Remove pan from heat; stir in butter and vanilla, whisking until butter melts. Place a sheet of plastic wrap directly on surface of mixture (to prevent a film from forming); chill about 3 hours or until thick. Makes 4 cups. Frost each cupcake.     To prepare Piecrust Leaves, unroll piecrust on a flat surface. Using a 1/2-inch cookie cutter, cut out leaves. Bake according to package directions. Makes about 48 leaves.     Top each cupcake with toasted pecans and 1 piecrust leaf. Note: Pecan Pie Frosting is best when made the night before. Source: http://www.myrecipes.com/recipe/pecan-pie-cupcakes-00420000006358/ via Recipes, Dinner Ideas, Healthy Recipes & Food Guide http://www.piarecipes.com/2013/08/pecan-pie-cupcakes.html

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Vote for my Cherry Ripe Pancakes

I just entered my Cherry Ripe Pancakes into the Sweeter Life Club's Great Sugar Free Bake Off competition. I would be SO appreciative if you could take a few seconds to vote for my entry. You can vote daily, so please do if you can! via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/vote-for-my-cherry-ripe-pancakes.html

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[TAP] Liam Smith

Can you believe it's now only one week until the inaugural Perth Tattoo & Body Art Expo? Is it too early to start counting down to the 3rd Melbourne Tattoo & Body Art Expo? Only three months to go and already it's shaping up to be another unmissable event. The list of attending artists is slowly growing and Sabina Kelley has been announced as this year's special guest. Anyway, back to today's TAP. Liam Smith is a tattooist working out of Lost City Tattoo in Perth.  Liam's style could be described as neo-traditional. There are many artists appearing at the Perth expo whose styles are similar, however with any label and style, everyone has their own flare and way of doing things. There are similarities and differences in any artists work. The beauty of being in a room of so many artists is that those looking to get tattooed all have their own opinion and perspective of what they love in terms of tattoos. For me, you can never go wrong with a neo-traditional tattoo. I believe the style is timeless, but unlike traditional tattoos there is slightly more character, emotion and variety in the neo-traditional style. Website: http://lemonsmiff.com Instagram: @lemonsmiff  Check back tomorrow for another Tattoo Artist Profile.  To find out all about the Perth Tattoo & Body Art Expo, click here.  via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/tap-liam-smith.html

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[Product Review] About Time Vegan Protein Powder

About Time protein powder has made more than a few appearances on blog these past few months. I'll always consider it my favourite protein powder due to the companies use of stevia rather than artificial sweeteners, and its texture being second to none. I have been toying with the idea of going vegan for a while now. I've cut out cheese from my diet, along with cow's milk and don't eat Greek yogurt quite as often. Currently my main source of animal products is whey protein powders as I gradually use the remnants of each brand and flavour.  Luckily for me and all you vegans out there, About Time has recently added a vegan protein powder range.  How does it stack up against their whey blend? Read More >>> Flavours Currently available in chocolate and vanilla Ingredients Protein Blend (pea protein, brown rice protein and pumpkin protein), cocoa, coconut oil powder, natural flavors, stevia and digestive enzyme blend (protease 1, Protease 11, amylases, lipase and lactase). Taste Some vegan proteins don't mix so well, leaving a gritty taste and texture in your mouth, but About Time is the exception. Whether mixed with water or non-dairy milk, or with a shaker bottle or simply a spoon, the protein disperses well without any nasty lumps. I would say the texture is even superior to their whey blend, and that's no overstatement. I wouldn't say the chocolate flavour is as strong as their whey blend, however it may be due to the vegan blend having its own unique taste. I rarely drink protein powder as is, I generally blend it with other ingredients, so it's easy enough to build a delightful flavour profile with this protein powder. What I'm most excited about is going back over all my About Time protein recipes on the blog and making them vegan with their new protein powder. The reasonable price for the vegan protein just makes that smile on my face that little bit bigger.  Cost Vitacost offer it at 37% off retail price $24.99 for 2lbs (roughly 907g) 32 serves at 78 cents per serve Macros per serve 115 calories 20g protein 3g fat 2g carbs 0g sugar 1g fibre Discount Code If it's your first order at Vitacost, you can save $10 off your order (essentially free shipping for you Aussies) by clicking on my discount link.  Buy it now For more vegan protein powder options check out my past post: Protein Sources for Vegans & Vegetarians #3 via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/product-review-about-time-vegan-protein.html

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Chocolate Chews

Ingredients 1 (14 ounce) can sweetened condensed milk 1/2 cup chunky peanut butter 2 teaspoons vanilla extract, divided 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups semisweet chocolate chips, divided 1 1/2 cups quick-cooking oats 4 1/2 teaspoons milk Directions In a bowl, combine the condensed milk, peanut butter, 1 teaspoon vanilla, salt, cinnamon, nutmeg, 1-1/2 cups chocolate chips and oats; mix well. Spread into an 8-in. square microwave-safe dish; shield corners with small triangles of foil.* Microwave, uncovered, at 50% powder for 10 minutes. Microwave on high for 3-4 minutes or until top springs back when lightly touched. Cool slightly; remove foil. In a microwave-safe bowl, combine milk and the remaining vanilla and chocolate chips. Microwave on high for 30-40 seconds or until chocolate is melted. Stir; spread over bars. via Tasty Chocolate Recipes http://tastychocolaterecipes.com/chocolate-chews.html

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Sweet Art: Cronut Dream

CakeSpy wonders: when Dominique Ansel (creator of the Cronut) dreams, does it look like this? via CakeSpy http://www.cakespy.com/blog/2013/8/29/sweet-art-cronut-dream.html

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