Live Below the Line

$1.25 a day. Could you live off of $1.25 a day?  4 million Americans are living in extreme poverty, and that is what they are living off of. In a country full of american dreams millions of people are still struggling to have a place to live and food to eat.  The number of americans living in extreme poverty situations has doubled in the last 15 years, and 50% of americans are currently low income or are living in poverty.

Looking at extreme poverty on a global level, 1.4 billion people are living in it.

Live Below the Line is helping to raise awareness for those are living in extreme poverty situations. They have issued a global challenge to everyone to Live Below the Line for 5 days.

So how can you help? Pledge to live below the line from May 7th-11th. Living Below the Line means spending only $1.50 a day for food and drink. Luke and I have taken the pledge, and yes, as excited as we are to support Live Below the Line and CARE, we are little scared that we will not be able to eat for $1.50 a day.

In addition to raising awareness, I am also supporting CARE,  CARE is a humanitarian organization that is fighting global poverty. CARE puts their focus on educating and helping women. They believe once women are equipped with resources, they can change their family and their community.

If you aren't up to taking the challenge with Luke and I, please donate and help me reach my goal of raising $250 for CARE.

https://www.livebelowtheline.com/me/khgoeckner

Gluten Free Cinnamon Roll Cupcake

Luke has drill this weekend, and there is no way I am waking up before 4 to make my sweet husband breakfast. So normally I'll pick up some pop tarts or some store bought muffins for him to take with him. But after seeing this recipe I decided to spruce it up a little and combine two of Luke's favorite things...cupcakes and cinnamon rolls.

Here is what you need...

1 -stick of butter

1- cup of brown sugar

1-box yellow cake mix (We used Betty Crocker Gluten Free)

2-TSP Almond Extract

1/2-TSP Vanilla Extract (you may want to use a little more, I cut the amount down because I used vanilla flavored milk)

4 TBS- Ground Cinnamon

3 Eggs

1/8 cup -vegetable oil

1/8 cup- milk

1/4 cup of chopped pecans

* If making this a GF recipe make sure to double check all your ingredients- I knew that everything I had on hand was GF.

Preheat your oven to 350 and get the pan ready- Seriously I can not sing enough praises for the silicon cupcake liners... They are AMAZING!!!

Mix all the ingredients together in a big bowl - I would add the nuts last, once you have the batter smooth, because it would be a little difficult to tell the difference in this batter between lumps and pecans.

Pour your mix into your liners- I filled mine almost all the way up

Bake for the amount of time on your box of cake. Mine was for 25. It ended up being more like 30 minutes to achieve the crunchy outer texture I wanted for this cake. This cake was super yummy. Crunchy on the outside and ooey gooey in the middle. Just like a good cinnamon roll.

I was pleasantly surprised with the gluten free cake mix. I have read mixed reviews on it, but it did work really well in this cake.

Now for the fun part, the icing... I was lazy, I'll admit it. I used good old store bought cream cheese icing in a tub. I also told myself that I needed to use everything in my pantry before the big move, and this tub has been travelling around with me for a little while. I was also able to use some of my new cupcake goodies when icing these babies. I finally broke down and bought icing tips and a featherweight bag. This is all after a trip to Williams Sonoma Friday (I will post on that later today).

 Luke loved them, I loved them, I loved icing them (I will be buying larger tips today because I could only do one before my hand and wrist started cramping up.

 

 But here is my cupcake, all iced and decorated and ready to be eaten!

I hope everyone has a great weekend!

Vegan and Gluten Free Red Velvet Cupcakes!

While sitting in work passing out the pupcakes from two days ago, I had a request for Red Velvet Cupcakes. Coincidentally I had just found this yummy recipe on pinterest, http://www.noveleats.com/dessert/vegan-red-velvet-cupcakes/. Red velvet is a favorite of many, so i decided to give it a try.

For the past few months I have been developing food allergies and issues to so many different things, that until I can get a grip on what exactly is causing the problem, certain known allergens are being removed from my diet. Craving a cupcake, I decided to make sure this one was adapted from the above recipe to make it gluten free as well.

Preheat your oven to 350 and get all your ingredients together

For the Cake:

• 1 cup vegan milk ( I used Silk Light Vanilla Soy Milk)
• 1 teaspoon apple cider vinegar
• 1 1/4 cups all-purpose flour ( I used Bob's Red Mill Gluten Free All Purpose Baking Flour)
• 1 cup vegan granulated sugar
• 2 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup canola or vegetable oil
• 2 tablespoons red food coloring
• 11/2 teaspoons vanilla extract ( I used less than the original recipe called for because of the vanilla in the milk)
•  1/4 teaspoon of almond extract

First you need to mix the milk and the vinegar into a separate bowl and the let the milk curdle with the vinegar. Set the bowl aside.

Then, sift all dry ingredients together into a big bowl.

Next add in the wet ingredients including the milk mixture.

Whisk everything together. Be careful not to over mix, some lumps in the batter are fine.

Pour into your lined cupcake pan and bake at 350 for 25 minutes.

Take your yummy yummy cakes out of the oven and let cool. Remember to let your cakes cool completely before icing... I have to keep reminding myself this =/

Now for my favorite part, the frosting....

• 1/4 cup of softened vegan butter (earth balance in my brand of choice)
• 1/4 cup of softened vegan cream cheese
• 2 cups of vegan powdered sugar
• 1 teaspoon vanilla extract

Mix everything together and enjoy!

So as far as the taste... My super picky husband LOVED them. He seemed a little upset that the entire dozen wasn't for him. But cupcakes are meant for sharing. =)

What is your favorite type of cupcake?

Birthday Pupcakes!

Two of my darling babies have the same birthday just a few years apart.



Lilly Belle



Tucker

Since finding out that Tucker is allergic to meat and animal fat (yes, my dog is a vegetarian), we haven't been able to find any treats that do not make him sick. But today I was determined to find something that he could enjoy on his first birthday. That's when all of my google searching FINALLY paid off and I found a recipe that not only did I have all of the ingredients for, but was also Tucker friendly.

I was also excited to bake something cupcake like so I could use all of my new cupcake related Christmas gifts. I love, and I mean really love the silicone liners! They are amazing!

To make the Pupcakes:

1/3 cup of honey

1/4 cup of vegetable oil

1/4 cup of peanut butter

1 cup of flour (i used brown rice flour because of Tucker's food sensitivities)

1 cup of shredded carrots (about 2 large carrots)

1 egg

1tsp of baking soda

1tsp of vanilla

Mix all ingredients together and bake at 350 for around 30 minutes.

You can make about 10 cupcakes or 1 8 inch round cake

For the frosting purée about 1 cup of large curd cottage cheese. Then top with swirls of peanut butter and a few shreds of carrot.

A few things I learned today about baking for your dog is to remember to use high quality ingredients. They have more sensitive stomachs so the more natural, the better. Also serving size is important. If you choose to do the whole cake remember to only give your dog a few bites not a large slice. Like with us, this is a treat and not a meal =)

I hope all of our four legged friends will enjoy!

Lilly and Tucker both approved!

Absence makes the heart grow fonder

I am going to go ahead and apologize for the lack of cupcake material that I have been posting recently. I have been baking cupcakes, but Luke and I thought we could go without the Internet  in our new place. We learned this is an impossibility with us and running to Starbucks every day is getting a little bit old.

So bear with us, we will have live Internet connection again in about a month.

In non baking news--- we are moving! Yes, we are moving again this makes the fourth move in 6 months and trust me I am getting sick of finally feeling unpacked to only pack up again and hit the road. I am definitely feeling like a gypsy. But Luke landed his dream job, so Denver look out... We are coming to you =).

I am going to leave you with some photos of the cupcakes that I have baked since being in Columbia- I promise to have the recipes for these babies up as soon as I can....

What you are seeing is the lovely hot chocolate cupcake that i baked.... it has the yummiest marsh mellow frosting =).... the cake on the other hand needs a little more work.

I will be the first to admit that I had high expectations for this yummy sounding cupcake, and I was just a little disappointed. I had a few measurement issues when making this cake, and it turned out a bit too eggie...

But practice makes perfect and soon this little baby will be perfect, but if not the frosting is amazing and we can all eat that out of a tub =)

Vegan Sticky Buns!!!

Ok so i know this is not a cupcake or even placed in a cupcake pan, but I just had to share this recipe I found thanks to Flore Vegan Cafe. That being said, this has to be the most time consuming, technically difficult recipe. I am so use to no-brainers when baking I am so shocked that I didn't mess this up. 

Your list of ingredients: 

• 1 cup sliced almonds
• 2-1/2 teaspoons active dry yeast (1 envelope)
• 1 teaspoon granulated sugar
• 1/4 cup warm water
• 1 cup coconut milk, warm
• 3 tablespoons agave or maple syrup
• 1/2 teaspoon salt
• 3-1/4 cups white whole wheat flour
• 2 teaspoons ground cinnamon, divided
• 1/2 cup firmly packed brown sugar, divided
• 4 tablespoons vegan margarine, melted

Step 1:

Preheat oven to 350 degrees F.

Step 2:

Scatter almonds on a small baking sheet and toast them in the oven for 5 minutes or until they start to lightly brown. Quickly remove from the oven to avoid scorching them. Set aside on a paper towel to cool. The almonds go from happy to brown really fast- so be careful and watch them close.

Step 3:In the bowl of a stand up mixer fitted with the paddle attachment, combine yeast, sugar, and water. Set aside for 5 minutes or until mixture is frothy (this means yeast is viable). 

Step 4:

In a medium bowl, whisk together coconut milk, agave or maple syrup, and salt. In a large bowl, whisk flour and 1/2 teaspoon cinnamon together.

Step 5:
Add coconut mixture and 1-1/2 cups of flour mixture to mixer bowl and blend on low speed until combined.

Step 6:
Switch to dough hook and add remaining flour, mixing on medium-low speed until dough comes together.- I have never been so excited to watch my mixer, but seriously it was so cool watching the dough come together- I even video taped it. Yes, I am a super nerd when it comes to baking.

Step 7:
Knead with dough hook for 5 to 6 minutes or until dough is smooth. Dump onto a lightly floured surface and form into a ball.


Step 8:
Place dough in a greased bowl, cover with a damp towel, and set aside in a warm draft-free place. Let rise for 45 minutes or until doubled in size.

Step 9:
Punch dough down and transfer to a lightly floured surface. Roll dough into a rectangle about 1/4-inch thick.
In a small bowl, mix together almonds, 1/4 cup brown sugar, and remaining cinnamon.

Step 10: Brush dough with about 2/3 of the margarine and sprinkle with almond mixture. 

Step 11:
Use a sharp knife to cut dough lengthwise into 12 strips. Roll each strip to form a roll.

Step 12:
Spray a 10-inch round baking pan with cooking spray. Place cinnamon rolls in pan (cut side down) and cover with a damp towel.

Step 13:

Let cinnamon rolls rise for 20 minutes. Brush with remaining butter and sprinkle with remaining brown sugar.

Step 14:
Bake for 20 to 25 minutes or until golden brown. Serve warm.

 Some people believe that all vegan/ vegetarian foods are healthy- let me just go ahead and say you wont be cutting any calories by making these sticky buns, but I do know a few cows will thank you =). 

These are so good- and worth the time-  all 3ish hours it takes to make 12 cinnamon rolls. There is no comparison to those things that come out of the can.

 enjoy!
Kimberly