Soulful Creations

I have become a daring cook and baker ever since I started blogging- I try and incorporate different vegetables that are especially. The hardest for me was using the fall bounty-I hardly knew some of their names. But hey I am still the learner! Our last trip to the grocery store, we bought exactly one of these pretty looking fruits (this I knew the name of)- persimmon (the wise guy did not even know what it was when he picked it up!). I had it in the refrigerator for a week or so, manically googling recipes using persimmon when I hit upon this beautiful cupcake recipe from one of my favorite blogs- Cupcake Project .  The search stopped there! Recipe source here , minimally adapted Ingredients 1 cup all-purpose flour 1/2 cup whole wheat flour 1 tsp pumpkin pie spice 1 tsp baking soda ½ cup unsalted butter, at room temperature 1 cups sugar 2 large eggs ¾ cup persimmon pulp (the insides of 1 over-ripe persimmon) ½ cup orange juice, freshly squeezed orange zest (from a...

I never have and never will buy red velvet anything at the pastry/cupcake shops- the color is off putting and I can only guess how sweet these things might be. I never have understood the popularity of this cake/cupcake anyway. I have been looking around for a natural version of the red velvet cake and boy was I glad to see this recipe here from the gorgeous blog by Aparna . I could not wait to try it, in fact I began craving for it.    Ingredients, did not modify it, well except I got rose and beets in mine!   1 1/4 cups all purpose flour   1 1/4 cup granulated sugar   1 1/2 tbsp dark cocoa powder (not Dutch processed)   1 1/2 tsp baking powder   1/4 tsp salt   3/4 cup fresh pureed beets   1/3 cup oil (I used canola oil) 1/4 cup lemon juice   1 1/2 tsp vanilla extract 1 1/2 tsp rose water  Method Wash the beets, scrape/ peel and slice them. Cook them (steam cook or microwave) till they’re well done. ...