White Chocolate-Red Velvet Cake Ball

These are perfect for Christmas time as they have the bright red velvet dough when you bite inside one.  Here is the (somewhat easy but time consuming) recipe:

Ingredients:
Prepare vegan red velvet cupcake recipe (see older post).
16oz cream cheese
16oz white chocolate

Directions:

When cupcakes are cooled, take from cooling rack and place each cake into large bowl.  Add cream cheese and mix until well combined.  Form into quarter size balls (approximately 45-50).  Chill for 2-3 hours.  Melt white chocolate bark in double broiler until smooth.  Dip red velvet cupcake balls into chocolate.  Transfer back to cookie sheet lined with wax paper and allow to cool (at least an hour).  Sprinkle with more white chocolate and red sugar if desired.

Rum Raisin Cupcakes

Vegan rum cupcakes with a dark rum glaze plus rummy buttercream icing.  Recipe is from Vegan Cupcakes Take Over the World

Vegan Hot Cocoa

I've been making this in the evening after dinner almost every night this season.  It's fabulous with any kind of high fat cocoa.  My favorite is from Penzeys Spices as it is the most pure form I have found around town.  The recipe came from Penzeys Spices, but I made it vegan.

 

Ingredients:
1 Cup soy milk plus a few Tablespoons of soy creamer
1Tablespoon granulated or Sugar in the Raw sugar
1/2 Tablespoon natural cocoa
1/8 teaspoon vanilla
dash of cinnamon

Directions:
Combine milk, sugar and cocoa in heavy saucepan and whisk over medium heat until all is combined.
Use heat-resistant spatula to stir in vanilla and cinnamon. Heat at medium for approximately 5-7 minutes or until temperature is right for you.  Enjoy!