Yesterday, being St. Patrick's day, we decided to get all festive and do a full Irish dinner... veganized of course!
Everyone in the group cooks so we've had some great meals - enchiladas, tacos, lasagna, many many varieties of homemade pizza, chili, and more. Last night we had a corned beef-style seitan (made from scratch), colcannon made with kale, red cabbage and apples and Irish soda bread. Everything was amazing!
I've also used these dinners to bring back what I call "Sunday Night Test Kitchen". I try to make a new recipe each time and we've had tiramisu, chocolate cheesecake, coconut cake and, of course, cupcakes.
Last night's dessert, to be festive, were Chocolate Stout Cupcakes with Irish Whiskey Buttercream Frosting, modified from Chef Chloe's new book.
Chocolate Beer Cupcakes
Irish Whiskey Buttercream (note, I made my regular frosting and did not add milk)
I opted to ditch the caramel and instead do a festive green ombre frosting with green jimmies.
Here's the process: