Baking

This cupcake with white chocolate chips and chunks of cherry is superb with White Chocolate Frosting (page 94). Top the cupcakes with a cherry for a special finishing touch. For a holiday version, substitute frozen cranberries for the cherries in the batter.

Chocolate and almonds are a match made in heaven’s kitchen. This cupcake has both healthy dark chocolate and antioxidant-rich almonds (a superfood) in a fudgy base for a little hit of healthy deliciousness in every bite. Try these with Chocolate Ganache (page 92).

This gooey cupcake oozes chocolate goodness. These are not your regular cupcakes—they will look like a little chocolate bowl with a crater in the middle—perfect for rich fillings! Serve warm, filled with a big dollop of Whipped Cream Frosting (page 93), and eat them with a spoon.

What better way to savor peanut butter and chocolate than with this dense, rich confection? They’re like Reese’s peanut butter cups in cupcake form—perfect for kids of all ages. Top with Chocolate Ganache (page 92).

When I met Robyn Baldwin, one of my loyal readers, at a book signing in Davis, California (my hometown), she gave me the idea for these chocolate cupcakes with a cookie center. Thanks, Robyn! Frost with Vegan Chocolate Frosting (page 92).

Chocolate and banana is one of my favorite flavor combinations. Try these cupcakes with Banana Whipped Cream Frosting (page 93), along with a side of strawberries.

Moist mocha cakes with dark chocolate chips, these nutritious yet decadent sweets are equally well suited for a post-workout snack or for a party with Vegan Chocolate Frosting (page 92).

These bite-size, grab-and-go mini chip–studded gems are a taste sensation at children’s birthday parties. Or, if you’re hesitant to commit to a regular-size cupcake, a mini such as this might be the perfect solution. Enjoy!

Everybody loves the classic, yet intriguing red velvet cupcake with Cream Cheese Frosting (page 95). Enjoy my version made with natural vegetable coloring instead of the scary artificial red dye normally found in the traditional recipe.

An aesthetic wonder, these cupcakes might be a little more work to make than some; however, the swirled result is worth every bit of extra effort. My older son loves these with Vegan Chocolate Frosting (page 92), while my younger son likes them without any frosting at all. Conclusion? They’re darn good.

When you want to share sweets with vegan friends and family, use this recipe as a substitute for those in the Special Occasion section. These cupcakes are not only gluten free, they are also made without dairy or eggs—not an easy feat. Make your own delicious creation by pairing them with Vegan Buttercream (page 95), Vegan Chocolate Frosting (page 92), or Vegan Coconut Whip (page 94). Thanks to Ali Segersten from wholelifenutrition.net for giving me a head start on this recipe.

These are my go-to cupcake because they’re great with any frosting.

Smother these little treats with my White Chocolate Frosting (page 94) or try them with Vegan Chocolate Frosting (page 92), sprinkled with Chocolate Dirt (page 98). Chocolate lovers unite!

Moist and slightly crumbly, these scones team especially well with soups made of root vegetables—potatoes, parsnips, and the like.

Tiny bits of fresh vegetables give these muffins a fascinating flavor and texture. These are particularly good with pureed soups, as well as those that focus on one primary ingredient such as carrots or squash

Tender and just slightly sweet, these are good teamed with spicy or chunky soups and stews.

Moist and flavorful, these muffins pair nicely with bean soups. Try them with Long-Simmering Black Bean Soup (page 38).

Although this excellent traditional Italian bread is yeasted, it does not take as long to make as other yeasted breads, since it requires only one rather brief rising. If you are making a long-simmering soup, this bread will likely fit into the time frame. It’s a natural pairing with Italian-style soups such as Minestrone (page 50), but it’s good with most any tomato-based soup.

This tasty bread goes well with many soups. Try it with mixed vegetable, tomato-based, and bean soups.

Here’s an unusual bread that teams beautifully with many kinds of soup. Try this with anything from hearty bean soups to light, brothy ones. Use your favorite kind of olive; it works well with most any variety.