These are Sal's Banana, Peanut Butter, and Chocolate Chip Muffins. Do make them asap! That's a winning triple-threat right there. Elvis would most definitely approve. Sal made a fancy pants chocolatey drizzle for these, but I was too lazy. I made them with whole wheat pastry flour, but not because I'm too good for all purpose flour, I just didn't have any at the time. They are excellent with a nice cup of hot chocolate.
Jessy's Gluten-Free Coconut Chocolate Chip Cookies are melt-in-your-mouth delicious. Good luck eating only one or two of these addictive little cookies though. It can't be done! I made my own brown rice flour using my Blendtec because I'm cool like that. Jessy said that they are fantastical with a scoop of vanilla coconut ice cream on top, and she didn't lie!
Katie's Pumpkin Chocolate Chip Cookies are actually supposed to be hubbard squash cookies, but Katie said it would be OK to use pumpkin. These little drops of Autumn in this annoying (almost) Summer are a lovely bite-sized treat. Mr. Wing-It said he could eat a whole tray of them, but he would have some fierce competition from me. I took the liberty of sprinkling a few cookies with powdered sugar, because Mr. Wing-It doesn't like it. Mwahaha! *evil*
This wasn't the first time I made Andrea's Orange Chocolate Chip Cake. I blogged about it during Vegan MoFo 2010, and I still feel the same way about cranberries so I left them out again. The cake is made with a combination of white whole wheat flour, almond flour, and coconut flour, which gives the cake a terrific texture. It's deliciously flavored with ginger, cinnamon, and orange, and the chocolate chips give it an extra dose of awesome! Too lazy to make a glaze, I just sprinkled a bit of sugar on top of the raw cupcakes.
Mandee's Gluten-Free Chorizo is amazing! Mandee came up with a gluten-free chorizo recipe by doing a mash-up of a gluten-free sausage recipe + the chorizo recipe from Viva Vegan. The results were brilliant. Of course, it's not as chewy as gluten based faux meats, but the sausage has a firm, pleasant texture and it smells and tastes very much like chorizo. The first time I made it I had it sautéed with some steamed potatoes, wilted baby spinach, and a sprinkling of Daiya.
Alisa's Cauliflower Risotto is fantastic! I love cauliflower "rice", and the creaminess of this "risotto" was a lovely change for me, because I had only ever had dry and crumbly cauli-rice. I used olive oil for mine, in case you're wondering. I also made a batch with steamed broccoli, but the pictures came out incredibly horrid. That is indeed more sautéed chorizo sitting pretty on top of the risotto, thank you for asking.
Jes' Southern-Style Chorizo Soup looks a little different than the original here, because instead of using Trader Joe's soy chorizo I used Mandee's. The soup is hearty and comforting, and the chorizo adds a wonderful flavor. I chopped the gluten-free chorizo before adding it to the soup, and the flours from the sausage thickened the soup a bit and made it more like a stew. I did have to add a couple of teaspoons of paprika to the soup because my chorizo wasn't as pigmented as Joe's is.
Mihl's Dark Wholemeal Bread with Flax Seeds has neither chocolate chips nor chorizo. It is however a beautiful, wholesome, delicious loaf of bread. I'm pretty sure that I didn't make my dough moist enough, but that's OK, that only means that I get to make it again in the near future. This bread is absolutely perfect with some jam and a good cup of coffee, or fauxfee.
So there you have it, a round-up of awesome recipes that I have bookmarked while I quietly and creepily stalk other bloggers from the comfort of my hermit cave. It's nice to let other people be in charge of what we cook every now and then, isn't it?