I love candy corn. My addiction started in college and continued until I realized they contained gelatin. I can’t explain my love for this super sweet candy, because I always felt sick to my stomach after eating them. Giving up a cheese pizza is nothing compared to resisting the bags of orange, yellow and white candies that are everywhere this time of year.
If you can’t buy it, make it. That’s my suburban vegan mantra. I pinned this candy corn recipe from Fork & Beans. She made Valentine’s Day candy corn, but I stuck with the traditional. It’s a simple recipe, but be prepared for hand cramps; there is lots of kneading (it didn’t help that I let some of it sit out too long). I used half the dough for candy corn and the other half for pumpkins.
I have a bit of a stomachache from all the sugar, so definitely a success!
I had my second order of cupcakes last week- one & a half dozen Easter cupcakes. There would be a mix of kids and adults, so I did half as baby farm animals – pigs, chicks & sheep. Aren’t they cute?
The adult cupcakes were a mixture of things. I made pink & purple white chocolate eggs to go on top of frosting grass
I love these flower cupcake liners. I topped two of them with chocolate frosting and a white chocolate egg.
The other two had lemon buttercream and a spring mix sprinkles.
And finally, chocolate frosting with roses.
They barely fit in the box.
Easter brunch: traditional English breakfast according to Alicia Silverstone in The Kind Diet.
Roasted potatoes and tomatoes, tempeh bacon & Field Roast Sausage, spinach, mushrooms, and baked beans.
Easter Dinner from Vegan Holiday Kitchen: Spring Vegetable Tart and Lemony Spinach and Chickpea Soup
And finally, this is what the vegan Easter bunny would bring:
- A dairy-free milk chocolate egg
- Confectioner’s glaze-free jelly beans
- Homemade chocolate bunnies
- Chocolate Peanut Butter eggs