Black & White Cupcakes

Black & White & Obsessed All Over

I have a new obsession: black & white. Maybe not technically new, but this graphic combination has taken over my life! My recent fave fashion find is a black & white striped tee from Smart Set – the stripes feel so fresh and summery. The latest wheeled addition to our household is a gorgeous little black Mini Cooper, aptly named Oreo. And I have been obsessed with creating the perfect black & white manicure. Leave shades of grey to the steamy novels – I’ll take black & white any day!

Black & White Cupcakes  

Livin' in perfect harmony

Since black & white is on my mind, I decided to create an easy, delicious Black & White Cupcake to share with my friends and family. The cupcake is a rich, devil’s food chocolate, light and fluffy, and frosted with rich vanilla buttercream. To top it off, I added the ubiquitous black & white cookie — a mini Oreo, of course. 

Click through for the recipe…

Gluten-Free Chewy Chocolate Cookies

Chewy chocolate cookie goodness

I have jumped on gluten-free bandwagon! I started avoiding gluten mostly out of curiosity. I wanted to see if I would feel different, or better, if I didn’t consume it as much as possible. It is still too early to tell, but it hasn’t been as difficult as I imagined it would be.

Stack 'em up – inhale!

This recipe contains no flour, however, it does contain nuts and egg whites, so it is not completely allergy safe. What they are is moist, chewy and packed with amazing chocolate flavour. They are so rich and satisfying that you’ll only need to eat one. OK, maybe two!




Gluten-Free Chewy Chocolate Cookies
Based on this recipe at Martha Stewart.com

Makes 24 cookies
Ingredients
3 cups icing sugar, sifted
3/4 cup cocoa
1/2 teaspoon salt
3/4 cup dark chocolate chips
3/4 cup sweetened shredded coconut
1 cup almonds, chopped and toasted (method below)
4 egg whites

Method

1. Pre-heat oven to 325°F. Place chopped almonds on a cookie sheet and place in the oven, shaking it occasionally, until fragrant – about 10 minutes. 
2. In a large bowl, whisk together icing sugar, cocoa and salt until combined. 
3. Stir in coconut, chocolate chips and toasted almonds and stir until combined. 
4. Stir in eggs whites very gently until just combined. Do not over mix. 
5. Drop by heaping tablespoonful onto parchment lined cookie sheets, about 2” apart. 
6. Bake for 15-18 minutes, turning pans halfway through, until tops of cookies are shiny, cracked and dry to the touch. 
7. Cool completely on a wire rack. Store in an airtight container.