Well, we're only a few days away from Thanksgiving! I am SO looking forward to my 4 1/2 day weekend. I can't even begin to tell ya!! It was SO hard to get up this morning, I'm so anxious to get this mini vacation started already!!! JJ's folks and sister arrive tomorrow evening. So, we got everything prepared for their arrival this weekend. I got a head start on some baking. I still have the pumpkin pie to make which I will do tonight when I get home.
I made some DEEELICIOUS cupcakes from VCTOW. I made the golden vanilla cupcakes but I used their suggestion of adding flavor by adding some cinnamon and THEY ARE SMACK SOMEBODY NEXT TO YOU GOOD! I improvised and made a cinnamon/vanilla type icing glace to go on top and it is the B-O-M-B! I also made a whole bunch of chocolate chip and almond cookies. Some to have at the house for nibbling and some to bring in to work tomorrow as my contribution to the Thanksgiving luncheon we're having. My hope is that no one will be able to tell the cookies are vegan! :-) I'll let you know how that goes! So amidst running errands, me and JJ rehearsing our show, we were able to get in some home cooking this weekend and a brand new recipe to boot! We decided to make Snobby Joes from Veganomicon yesterday and they came out GREAT!!
On Saturday JJ made his famous yellow squash with spinach dish. We had it with some wild mushroom and herb couscous and it was fantastic!!
I also decided to add a picture of a baking flop that I tried last weekend. I made some pumpkin cookies and they did NOT turn out good. JJ for some reason really liked them, but I thought they lacked flavor and were a little tough on top of that. Well, ce la vie. At least he enjoyed them.
For your viewing pleasuuurre..
YOU WIN SOME..YOU LOSE SOME...
MMMMMMMMMM...............!!!!!!!!!!!!!!!
DELECTABLE!
A NEW RECIPE...
SLOPPY JOES..VEGAN STYLE!
Well, this is it for now. I'll see you back here after Thanksgiving, have a great one!! Remember to always count your blessings, not just on Thanksgiving, but every day you breathe!
Much love,
C
2 comments:
Hope you got the vegan "Unbelievable Chocolate Cake" recipe I sent earlier. I don't remember which of your blogs I posted it to. Let me know if you didn't get it.
Happy Thanksgiving!!!
UNBELIEVABLE VEGAN CHOCOLATE CAKE
Please read carefully. It is easy to make. I just wanted to include some details that I found most helpful. This is the website I got the recipe from:
http://www.veganmania.com/recipe/pages/vegan_chocolate_cak.htm
For best results I use and do the following:
1. King Arthur whole-wheat flour for baking, or King Arthur Whole Wheat white bro mated flour. Whole wheat is the key.
2. Fair Trade I think the title is Whole World Sugar or something like that. It is in a blue bag with a picture of the World on it. It is the only brand with this logo. This brand's evaporated sugar cane and their powdered sugar is organic and fair trade and taste the best! There powdered sugar is really of great quality. I think it tastes way different than regular powdered sugar. It's really good.
3. I always use fair trade, organic powered chocolate like Rapunzel or Godiva. At any rate, the powdered chocolates have the richest flavor for cake baking.
4. Egg re-placer is use instead of eggs.
5. I use aluminum free Rumford baking powder and Sea Salt instead of ordinary salt. The salt is crucial to bring out the chocolate flavor!
6. I use non-bleached parchment paper at the bottom of the cake pans (IMPORTANT) so the cakes come out easily. The cake is very moist and dense so this is vital.
7. I boil organic fair trade coffee in place of boiling water. I learned this from a friend who is a chef. It really brings out the chocolate flavor.
The first paragraph in the recipe is utterly true! I made this cake at least 12 times. It's wonderful! Even meat eaters say this is the best chocolate cake they have ever tasted! Enjoy!
Here's the formal recipe from the website:
This cake is a beautiful thing; moist and dense; every bit as sinful tasting as any non-vegan chocolate cake could be. It is also extremely easy to make.
2 cups sugar (I've used unrefined brown sugar, and beet sugar, successfully)
1 3/4 c. flour
3/4 c. cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
Equivalent of 2 eggs
1 c. soy or nut milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Heat oven to 350 degrees. Grease and flour two 9-inch round
baking pans or one 9 x 13 square baking pan.
Combine all dry ingredients in large bowl. Add egg sub., soy or nut milk, oil and vanilla. Beat for 2 minutes on medium speed. Stir in boiling water (batter will be thin).
Pour into pans and bake for 30-35 minutes (round pans) and 35 to 40 minutes for the square pan.
Chocolate Frosting
1 stick (1/2 c.) vegan margarine (I really don't think oil will work in this)
2/3 c. cocoa
3 c. powdered sugar
1/3 c. soy or nut milk
1 tsp. vanilla extract
Melt margarine'. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk, if needed. Add vanilla. Makes enough to frost a round 9" layered cake or one 9" x 13" square cake.
Peanut Butter Frosting
1/2 cup natural peanut butter
1/2 cup vegan margarine
2-3 cups icing sugar
dash of sea salt
2-3 tbsp soy milk
Place all ingredients in a bowl and beat until smooth. Chill for a half an hour before icing the cake (and make sure you cake is completely cooled). Should make enough for two round 8” or 9” layers or one 9”x13” sheet cake.
KM Baby and Enjoy!
Prolificsis
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