hollywood life.

My social butterflying has kept me away from cooking and eating at home, but now this Holly is back!

A wise Britney Spears once sang, “There are only two types of people in the world: ones that entertain and ones that observe.” (Wise meaning post-KFed and barefoot gas station Cheetos eating.)

I’m certainly the former- I absolutely adore entertaining guests! Sometimes I get too caught up in it and will purchase fun serving platters and theme everything out from the flowers on the table to the background music. Entertaining is all about creating a fun experience for your guests- you want them to enjoy themselves and also provide them with something unique and unexpected.

I took the favorite classic of chocolate covered strawberries and Hollyized them for a poolside brunch party I hosted. (These are not sweet like cupcakes but naturally sweet since these are meant more for breakfast.) Let me introduce you to chocolate strawberry muffins! These are absolutely FABULOUS for summer entertaining! (And vegan too!)

Need:
2 cups oat flour
1 cup whole wheat pastry flour
1 cup organic cane sugar
.75 large container strawberries (makes about 4-5 cups chopped)
1 tablespoon baking powder
1 tablespoon baking soda
2 tablespoons coco powder
1.5 cups chocolate almond milk
.3 cup vegetable oil
2 sticks of Earth Balance Vegan Butter (you can use regular butter)
Oven heated to 375 degrees

Hollyized Steps:

Combine all dry ingredients (minus the sugar) into a large mixing bowl.

Wash and slice all the strawberries into thin slices and halves. Set the strawberries aside into another mixing bowl.

Melt the butter in a third bowl, add the vegetable oil and almond milk. Whisk for a minute.

Create a little nest in the mixing bowl with the dry ingredients so that it will be easier to fold in the wet ingredients.

When the mixture is fully combined, add in the strawberries and sugar. Then add the muffin mixture and mix with an electric mixer until the batter is more liquid and soft.

Next, use an ice cream scooper or a .3 measuring cup and add the batter into baking cups sprayed with EVOO. Bake for 22 minutes at 375 degrees.

Let the muffins cool and then place in a basket or fun serving dish- mine is bright and colorful for the pool! The tops will cave a tad since all the fresh strawberries keep the muffins extra moist. Your guests (and you!) will absolutely LOVE them with such a FABULOUS start to the day!

Print Recipe

hollywood life

Course: Breakfast, Dessert

Ingredients

• 2 cups oat flour
• 1 cup whole wheat pastry flour
• 1 cup organic cane sugar
• .75 large container strawberries (makes about 4-5 cups chopped)
• 1 tbsp baking powder
• 1 tbsp baking soda
• 2 tbsp coco powder
• 1.5 cups chocolate almond milk
• .3 cup vegetable oil
• 2 sticks Earth Balance Vegan Butter (you can use regular butter)

Hollyized Steps:

• Oven heated to 375 degrees
• Combine all dry ingredients (minus the sugar) into a large mixing bowl.
• Wash and slice all the strawberries into thin slices and halves. Set the strawberries aside into another mixing bowl.
• Melt the butter in a third bowl, add the vegetable oil and almond milk. Whisk for a minute.
• Create a little nest in the mixing bowl with the dry ingredients so that it will be easier to fold in the wet ingredients.
• When the mixture is fully combined, add in the strawberries and sugar. Then add the muffin mixture and mix with an electric mixer until the batter is more liquid and soft.
• Next, use an ice cream scooper or a .3 measuring cup and add the batter into baking cups sprayed with EVOO. Bake for 22 minutes at 375 degrees.
• Let the muffins cool and then place in a basket or fun serving dish- mine is bright and colorful for the pool! The tops will cave a tad since all the fresh strawberries keep the muffins extra moist. Your guests (and you!) will absolutely LOVE them with such a FABULOUS start to the day!