Adventures and Giveaway Clarification

Hello Friends!!

I have been without internet/cell service since Thursday night. I’ll save the full recap for tomorrow, but I can tell you my weekend involved some of this….

Jeeping is a verb in this part of the country, after all.

Due to my blogging absence and some mild confusion, I’ve decided to extend the giveaway until Tuesday at midnight. I’ll pick and announce a winner Wednesday morning.

Just to clarify…..

  • Be sure to leave separate comments for each entry
  • Be sure to leave your entry comments on the post that is specifically giveaway, not the review post.

Enter Here

I’ll be back tomorrow with a full recap, including lots of pictures!

Father’s Day and Root Beer Float Cupcakes

I just wanted to say Happy Father’s Day to my dad and all the other amazing dads out there!

Father's Day Hike

Father's Day 2011

I’m blessed enough to get to spend today with both my father and grandfather. Obviously, the special occasion called for a special dessert.

Root Beer Float Cupcakes were the dessert of choice.

I took entirely too many pictures of the cupcakes. Oh well.

Did you do anything special for your dad today?

Which of the above pictures is your favorite?

Happy Father’s Day Dad!! I love you!

Dark Chocolate Raspberry Cups

I’m participating in Alex’s sugar-free challenge. But, I wasn’t going to let that keep me from enjoying a delicious dessert.

So, yesterday I created dark chocolate raspberry cups

They were so good I had to make more today so that I could eat more get exact measurements and take pictures so I could share them with you.

They’re kind of extremely delicious. You should try them.

Dark Chocolate raspberry Cups

Vegan, gluten-free, sugar-free

Makes 12

1/2 cup raw almonds

1/2 cup oats

1/4 cup shredded coconut (plus more for garnish)

1/4 cup coconut butter (coconut oil, regular butter, or margarine would work too)

4 dates

2 oz (or  more) bakers 100% chocolate finely chopped*

1/3 cup all fruit raspberry jam (I use 365 brand)

Fresh raspberries (for garnish)

Heat oven to 350 degrees. Line a muffin pan with 12 muffin liners.

In a food processor (or blender) combine almonds, oats, and shredded coconut well blended. Add coconut butter and dates and blend until everything is mixed. Divide batter between the 12 muffin cups. Using the back of a spoon pack the measure firmly into each muffin cup. Bake for 8-10 minutes. Remove from oven and spread a heaping teaspoon of raspberry jam on each one. Top with 1/12th of the chocolate and more jam if desired. Bake an additional 5 minutes. Remove from oven and let cool. Garnish with raspberries and coconut . Place in fridge or freezer until the chocolate solidifies. Serve and enjoy! Store in the fridge.

*I usually find 100% chocolate way too bitter but, mixed with the sweetness of the jam it is perfect.

What’s your favorite summer dessert? Do you have any tips for improving food photography? (I’ve been working on improving my picture quality but I’ve still got a long way to go)

P.S. I’m submitting this to Katie as a delicious vegan dessert. You can submit something here!