It's pumpkin season, and tonight I'm going to share with you one of my favorite quick and easy dairy-free dessert strategies.
In grad school, I briefly became obsessed with microwave mug cakes. The great part about these sorts of things is that you can get a sweet fix without having to use up a ton of ingredients making (and then eating) a whole batch of cupcakes.
When I moved into my current apartment, neither myself nor my roommate had a microwave of our own. And being raised by vegetable steaming health nuts, it was hard to justify spending money on such an appliance.
But I was still a writer with a late night sweet tooth, so I went back to a strategy I had discovered during a homemade candy phase a few years back. It's the same basic formula using coconut oil I used to come up with the coconut bars I posted about last year.