February 17, 2016
I kind of have a thing for impractical cake bakeware, specialized NordicwareĀ pieces that areĀ intricate and fun. Of course most of my pieces are from the Williams Sonoma Outlet, as 50$ for a cake pan isĀ a bit steep. My latest 60% of Nordicware pan seemed most promising: the Shortcake Baskets Pan. Read more…
January 23, 2016
My annual week of gluten-free is coming! I’m going to need cookies to munch on. I adjusted this recipe with very delicious results. They’re satisfying and not so gritty. Dry: 1 1/4 cups blanched almond flour 1 1/4 cups gluten-free flour blend (I used Namaste.) 1/4 heaping teaspoon salt 1/2 Read more…
January 4, 2016
Guittard‘s Cocoa Rouge is a wonderful red Dutch processed cocoa powder, the first in my quest of finding a go-to cocoa powder.Ā The reddish brown is Earthy and clay-like. The deep brown chocolate cake boasts the cocoa’s richness. Those light chocolate smears are melted chocolate chunks. Once the cake is Read more…
December 20, 2015
I hadn’t made vegan rainbow cookies for years! And since then myĀ baking skills and kitchen set-upĀ hasĀ improved a great deal. With dessert duty for a work potluck and inside the inspiration of the holiday cookie issue of Bon AppĆ©tit, I had to step it up. I used The Veg Life’s awesome Read more…
December 13, 2015
Upcycled bread box. Yellow and teal. “You don’t bring me flours anymore.” Coke bottle crate spice holder. Vintage aesthetic /Ā modern function. Animals on plates. Black radish heart procession. In the train, out at the station, the slither of pink sunset. Christmas is here. Fir on the floor. Weekly banana bread. Read more…
November 26, 2015
Happy Thanksgiving! I am grateful forĀ a successful Thanksgiving meal created in ourĀ new kitchen. The renovated space improved work flow in a tremendous way. And the dishwasher–a game changer. Here are the food highlights: A flavor-packed stuffed seitan roast, mashed potatoes, apple pomegranate pumpkin rice, and creamed corn.Check out these amazing Read more…
November 22, 2015
Every year I take home the pumpkins in my classroom and turn them into cupcakes, highlighting the delicious circle of life. After baking the different pumpkin varieties until tender, I scoop out the flesh… …and blend away in the food processor. Ok, so I processed one of the pumpkins from the porch Read more…
November 4, 2015
With autumn comes a whole new set of seasonal veggies. I anticipate this change in the fruit and vegetable racks in my local grocer like how some other do clothing lines, a new sneaker, or tickets for whatever millennial-deep (puddle) marketing exec-made āmusicianā who doesnāt play or write music who’s Read more…
October 31, 2015
Ever since Iāve made successful meringues, Iāve imagined this cake (with the help of various seasonal blog posts): bright white spooky ghosts rising from a chocolate ground. As it sometimes works out: In my head, it was much better than reality. The cake was a sure bet. Isaās basic, springy Read more…
October 11, 2015
The Mets are in the play-offs. With a tough loss to the Los Angeles Dodgers last night, I’m baking up these blue and orange wonders.Ā Let’s go Mets!
September 5, 2015
Cereal was a huge part of my childhood. My siblings and I would race down to the kitchen in the morning to get the “fat spoon” (really the lone soup spoon with the bunch of teaspoons) and eat refill after refill of bright, colorful sugary cereals—mixing them, adding more sugar Read more…
July 19, 2015
Animals, Arts & Crafts, Beautiful Places Close By, Box-free Baking, Eating Out, Pies, Tarts, & Parfaits, Product Reviews
Dad & Sister coconut whip, blueberry, strawberry chocolate cake parfaits. Happy July Birthdays! Fluff keeping cool in the shade.Ā Collaborative craft for a special Momma. 5 people are better than 1! Symmetry is a kind of beauty. This salad is from The Purple Elephant in Northport, Long Island. This Buffalo Read more…
June 7, 2015
When it comes to serving vegan cupcakes to non-vegans, you have to capitalize on the opportunity–make a point about the delicious potential and non-weirdness of the v-word. Ā To increase the appeal, go with well loved flavors–or even better, nostalgic flavors. And you may need to embrace both ends of the Read more…
March 14, 2015
Finally, perfect marshmallow fluff using Versawhip and this recipe!
February 10, 2015
Plants give us such glorious things: fruit, seeds, roots, tubers, bulbs, stems, leaves. And how delicious are these parts? To think thatĀ we eat the reproductive organs of plants? It’s all very wonderful, like we’re eating life. And in the case of bright, juicy blood oranges, it feels even more so. Read more…
January 17, 2015
Ever notice that the start of the year flies in one big chunk? It’s already January 17. So here are so pictures of recent food within the weeks of TCB. Ground dates areĀ such a delicious, sweet accompaniment to chocolate. And these scratch-made date caramels from Oh She Glows areĀ pure heaven. Read more…
December 28, 2014
Christmas means running around… with cakes. It was the gorgeous whirlpool bundt that decked the halls. First, in pumpkin chocolate chip, using the last of the fall’s pumpkin puree. A breath of downtime with the Netflix yule log and the waiting Christmas tree. Another bundt for another Christmas! This time, Read more…
Sometimes you just want to spend the entire day in the kitchen and the entireĀ night in the dining room eating and giggling with friends. It was time for a Winter Dins vegan victuals dinner party. For starters, “Deviled” Polenta Yukon Golds. Rye, Kale & Eggplant Dressing with toasted Pepitas Fennel, Read more…
December 23, 2014
The holidays meansĀ increased baking duty. I deliver eleven–a poison test out of respect for recipients of course. This batch was for my class’s fundraiser. Then there was my classroom holiday celebration. They got unfrosted cupcakes to dress up how they pleased. My chocolate butter cream-filled (and of course vegan) batched Read more…
November 28, 2014
November 20, 2014
Every year, my classroom blog becomes my food blog. They spent October and most of November on Hercules. Now it is time for the 4th annual Harvest Festival Pumpkin-Cupcake transformation. It is time they turned into cupcakes already! After some roasting and pureeing, they became cupcake batter along with a pile of Read more…
November 4, 2014
Sometimes the sky blazes. And it makes even a suburban street beautiful. A beautiful birthday orchid. Spider art. The new dining room. And Frank. Cupcake Monster prep. Dandies + edible markers = Weird monster cupcakes. You lookin’ at me?
October 19, 2014
Well, I made them. They took forever. I went wrong somewhere as the texture of the light cookie was a little gummy. But they were definitely macarons! I did it! I used Hannah Kaminsky’s recipe.
October 12, 2014
Sundays in Fall means back to lunch. As the school year continues to kick my butt, I adjust slowly–feeling my best at some point on Sunday morning. In the middle of my making lunch for the week. Sweet potato mash, roasted red beets, and roasted tomatoes from my garden, to Read more…
September 14, 2014
Coming up for air from the chaos of a new school year, I baked some “12 Men on the Field” cupcakes: rich chocolate cake (I used Chloe‘s celebration cake), vanilla buttercream filling, chocolate ganache-topped with a vegan royal icing football laces. 3 types of icings for every cupcake.Ā I’m not Read more…
September 7, 2014
In the middle of Back to School chaos, these easy treats are a welcome break. Sure, they’re for my nieces and nephew, but I am going to enjoy a sample of each step, each ingredient. Ingredient 1: Dandies from Chicago Vegan Foods. Ingredient 2, Step 1: Melting the Earth Balance. I’ve Read more…