Tag Archives: Baking

Vegan MoFo – Kitchen Witch

Are you a clean as you go cook?  I’m not…and I could never understand the smug looks that come over some people when they claim that little piece of infamy as their own.  My internal response is, “So?”; my polite, do not hurt feelings, or crush someone’s feelings of accomplishment voice says, “Oh, that’s nice, I’m not”.  So what is it about cleaning up as you go that makes this method so much better than my flour covered kitchen, sink filled with dirty dishes, and boxes, jars, canisters, cans of ingredients all over the place method?  What in the world do you do while your sweeties bake?  Cure cancer, that would be a good thing; walk the dog, what if the house burns down because you forget those sweeties in the oven and stop to have a glass of wine or two with the neighbor who’s out watering his lawn when you walk by with said pooch?  What about that??  With my method, you act like you’re on Cupcake Wars or Chopped shouting things out as you toss them in the oven; a veritable whirling dervish of flour and sugar.  Then you pop whatever it is you’re making in the oven and while the judges deliberate the genius of your creation you clean up.  There you go, a clean kitchen and your house is still standing and you won’t have a hangover from your neighbors cheap boxed wine.  I know, I know…we still need the cure for cancer, maybe next week.

From this…

From this...

To this…

To this...

To this – – Pumpkin Scones

To this

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Vegan MoFo – Trick or Treat

We were lucky enough to be invited to a Halloween/Birthday/Season Premier of the Walking Dead party by a fantastic Vegan Hostess.  Not only were her decorations fabulous the food was frighteningly good.  Enjoy!

On the wall behind the table it said “Eat, Drink, and Be Scary”

The Spread

One of the guests was super hungry

Homemade Ghost chips in guacamole

Rest in Peas (English peas with toast gravestones)

 

 

 

 

 

 

 

 

Finger bone pretzels with almond fingernails

 

 

 

 

 

 

My contribution – Candy Corn Cupcakes (chocolate cake, orange buttercream tinted candy corn colors)

 

 

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Doughnuts or Donuts?

I have a love-hate relationship with donuts and probably not for the reasons you think.  It has nothing to do with health or eating fried foods.  First the love part, growing up my mom made the BEST yeast breads ever.  We lived in a very rural part of Minnesota and with only one car and two little kids at home she couldn’t just pop over to the market, so she made everything.  I grew up with homemade bread, potato chips, and, you guessed it, donuts.  We spelled it doughnuts in the olden days, then society got lazy and it became much quicker to leave out those extra three letters.  But I digress, our part of these donut making forays was to shake the donuts, hot from the fryer, in sugar in a brown paper bag.  I remember the shiny grease spots appearing on the bag as my sister and I took turns shaking.  Yes we actually took turns.

Now the hate part…When I was a teenager I got a job at a donut shop (without the “ugh”, that come later).  The married boss was a creepy little man who made rudely suggestive remarks to me every time his wife wasn’t in the shop.  I guess because I had a baby and wasn’t married that made me fair game and would surely I should appreciate his advances.  One afternoon he cornered me in the kitchen and made a more physical advance.  Needless to say I turned in my apron and quit on the spot…UGH (see, I told you those extra three letters can come in handy)!

So there I was this Saturday with an empty donut pan and some free time, so chocolate donuts were made and devoured.

Devils Food Baked Donuts (with Sprinkles)

  • 3/4 cup flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 1/2 non-dairy creamer (I used MimicCreme)
  • 1 tsp apple cider vinegar
  • Egg replacer for 1 egg
  • 4 Tblsp Earth Balance or other vegan margarine (melted)

Glaze

  • 1/2 cup chocolate chips
  • 1 Tblsp coconut oil

Preheat oven to 350 degrees.  Spray your donut pan with cooking spray.

Sift together flour, cocoa powder, and baking powder into a bowl.  Stir in sugar and salt.

In a 1 cup measure combine creamer and cider vinegar.  Let it set a bit to curdle.  Mix in the egg replacer (if you’re using a powdered replacer there’s no need to reconstitute just put the powder and water into the cream vinegar mixture and stir).  Then mix in the melted margarine.

Dump the liquids into the dry ingredients and mix only until dry ingredients are incorporated.  Don’t overmix.  Spoon the donut  batter into the pan, mine filled 8 donut wells.

Bake for 10 minutes.  Remove from oven, cool in the pan for 5 minutes and then turn them out onto a wire rack to finish cooling.

For the glaze melt chocolate chips and coconut oil over hot water, use your cute vintage double boiler if you have one, dip the cooled donuts into the melted chocolate and then into rainbow sprinkles if that’s how you roll.

Enjoy!

Glaze being made in cute vintage double boiler 🙂

 

 

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Baking in Paradise

One of the great things about staying in a condo when you travel is access to a regular kitchen.  Granted not quite as fully stocked with gadgets and ingredients as my kitchen but with a mixing bowl and an oven I’m set.  Yesterday was gloomy and rained off and on all day and when it rains I bake.  Peanut butter cookies are my baking comfort food and my go to recipe is from a cute little cookbook called Rabbit Food.  I picked up my copy at Food Fight on my last trip to Portland but last time I checked you could still order it online from them. Which is a good way to support a vegan business!  So back to baking…I had mixed and bagged all of the dry ingredients and brought from home so all I had to do was throw some Earth Balance and peanut butter in the mix, run across the street to buy a cookie sheet (not so well stocked here like I said).  Ten minutes later yummy comfort food in paradise.  Note:  I’ll have to post pictures later since I’m blogging from my phone and the pictures look all funky and overexposed.

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Here Today Gone to Maui

First day of Vegan MoFo and here we sit at LAX ready to squeeze ourselves into 6 inches of butt space and spend 5 hours jetting over the Pacific for two weeks on the lovely island of Maui.  In case we go down in the ocean I have snacks so I’ll be in a good position to command some respect.  In other words I have hand as George Costanza would say.  Lara bars and hummus with pretzels are enough to give anyone hand, wouldn’t you say. 
My bag was loaded with premade mixes that I put together at home.  Basically half of my 45 pound bag consisted of baking supplies including pancakes, muffins, cookies, everything you need for two weeks in paradise.  I kept expecting to be called to security where I would see 12 drug sniffing dogs, even the “baking supplies” label wouldn’t fool them.  Aloha!

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Boozy Birthday Cupcakes

What kind of cupcakes do you make for a 23 year-old born in March?  I don’t know, but chocolate and beer came to my mind.  I had seen these Chocolate Stout cupcakes while perusing blogs on St. Patrick’s day and was just waiting for an excuse to make them.  These come from the famous Chloe, winner of Cupcake Wars (Go Vegan Cupcakes!). I ended up with a whole bottle of Irish Whisky when I only needed a couple of teaspoonfuls for the frosting.  As I was telling the clerk at Trader Joe’s what I was doing buying a giant bottle of whisky and a six-pack of oatmeal stout, he suggested I should have just bought an airline bottle from the liquor store.  Thanks, helpy helperton.  And why I felt the need to justify my purchases to begin with, as if the guy was thinking, “just look at this old booze hound with her beer and whisky and sugarplum tomatoes.  Bet she has a wild night planned.”  Yep, I’m almost sure that’s what he was thinking.  So anyway, the cupcakes turned out beautifully and made a nice birthday dessert.  The caramel that was drizzled over the top made an awful lot though, I think next time I’ll cut that in half.  Other than that they were well worth the effort and I came home with an empty container.

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I Kneaded That

I’ve never been intimidated by baking bread and have been cranking out loaves, rolls, and sweeties since I was a teen.  My lack of fear probably comes from watching my mom make yummy raised donuts, coffee cakes, and bread and my grandma make her famous rye bread.  With bread aficionados like that how could I go wrong.  I was fortunate enough to inherit the rye bread recipe but for some reason have never made it.  I did break out the yeast this rainy afternoon to make a batch of oatmeal rolls…perfect to go with the potato soup and roasted veggies that are planned for dinner.  These herby oatmeal rolls were a staple in my house when the kids were little, not only did they love them with dinner the leftovers made cute little sandwiches when split and filled.  This is the first time in a very long while that I’ve made these and the first time that I’ve veganized them so we’ll see how this works out.

Herbed Oatmeal Pan Bread

  • 2 cups water
  • 1 cup rolled oats
  • 3 T. Earth Balance (buttery sticks or other dairy free margarine)
  • 3 3/4  to 4 3/4 cups all purpose flour
  • 1/4 c sugar
  • 2 tsp salt
  • Egg replacer to equal 1 egg ( I used Ener-G)

Herb Topping

  • 1/2 tsp basil leaves (dried)
  • 1/4 tsp oregano leaves (dried)
  • 1/4 tsp garlic powder
  • 6 T Earth Balance (melted)

Grease a 13X9-inch baking pan or two 8-inch square pans.  Bring water to a boil in a medium saucepan; stir in the rolled oats.  Remove from heat and stir in 3 tablespoons of Earth Balance.  Cool mixture to 120 to 130 degrees.

In a large bowl (I use my stand mixer for this step) combine 1 1/2 cups flour, sugar, salt, and yeast; blend well with a wire whisk to keep it fluffy. 

Add oats mixture and egg replacer.  Mix until just moistened; beat for 3 minutes at medium speed.  Stir in 1 3/4 to 2 1/2 cups of flour by hand to form a stiff dough. 

On floured surface, knead in 1/2 to 3/4 cup additional flour until dough is smooth and elastic.  This is the fun part and takes about 5 minutes.  Shape dough into a ball; cover with a large bowl.  Let him rest for 15 minutes, he just got beat up pretty bad so deserves a little rest.

Punch dough down several times to remove air bubbles.  Press into greased pan(s).  Using a very sharp knife, cut diagonal lines 1 1/2 inches apart, cutting completely through the dough.  Repeat in the opposite direction to form diamond shapes.  Cover loosely with a towel and let rise in a warm place until doubled in size.  At this point you can also let them rest at room temperature for 20 minutes and then cover and refrigerate for 2 to 24 hours before baking.  This is what I did because I wanted them hot and fresh with dinner.

When you’re ready to bake them take them out of the refrigerator and let stand at room temperature for 30 minutes.  Heat oven to 375 degrees.  Uncover dough.  Redefine cuts but don’t pull the knife through the dough.  Just poke it into the cuts until the tip hits the bottom of the pan.  In a small bowl combine the herbs and garlic powder and set aside.  Spoon 4 tablespoons of the melted Earth Balance over the dough.  Bake for 15 minutes.  Brush remaining 2 tablespoons of EB over the partially cooked rolls.  Sprinkle with herb mixture.  Bake for an additional 10 to 15 minutes until golden brown.

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