Vanilla Raspberry Cupcakes

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For some reason I wanted to make a cupcake that I could fill with something. Maybe because Mr. Squirrel's Mom had given me a tool with which cutting out the core of a cupcake was supposed to be really easy and I had never tried it. [A photo of this legendary tool will follow. I could just steal someone else's picture from the internet, but stealing pictures is not cool!] Vanilla cupcakes seemed like a good combination for raspberries, so I made raspberry jam-filled vanilla cupcakes with whipped cream (vegan, duh!) for my goodbye cake fest at my old job. 

Goodbye sugar high at my old job: Death by Chocolate Cupcakes,
Vanilla Raspberry-Cupcakes, Brownies, and Cookies

Vegan Mozzarella? Moxarella!

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When Mr. Squirrel first made this moxarella, I wasn't home and couldn't quite understand the excitement he transported via facebook. Then I came home and had to agree. This moxarella is amazing! It might look a bit intimidating at first, but... it's not. :) You will need a bit of time, though, as you need to soak the cashews and you'll need about 24h to let the yoghurt bacteria do their thing.

This make quite a bit of mozzarella/moxarella, but stored in salted water, it has survived about a week in our fridge. We don't really have any test result for the time afterwards because we ate up every last bit.

Mr. Squirrel didn't just make this up, he based the recipe on this one by Miyoko Schinner.