November 17, 2013
Cauliflower White Bean Risotto with sun dried tomato, spinach and pine nut. I love cauliflower, like I love all the veggies in the Brassica oleracea family but… if you’re storing some up for the week you have to deal with a little bit of stink before reheating. Roasted acorn squash Read more…
November 9, 2013
I thank the amazing Fork & Beans for this amazing recipe that I plan to make, like, every week. Date caramel. Dates are deceptive little darlings, aren’t they? This stuff is perfect. The Twix base. Clever. All topped with date caramel. Try not to eat now. Try not to eat Read more…
September 15, 2013
This week’s lunch–lasagna with spinach, tofu ricotta, and roasted eggplant and tomato right out of my garden. Sauce is Paesana, thee best jar sauce. Looking forward to lunch this week. I loved this past week’s beet cake so much that I tried another beet cake recipe for this week. This Read more…
September 8, 2013
As I brace myself for the start of another school year, I needed to make sure I had an adequate lunch and lunch dessert to feed my head during the week. It was going to take beets to get me through the first week of school–which is a full week. Read more…
August 6, 2013
Today was a special occasion for my friend’s family… so we made a vegan cake! I was excited to use Biovegan’s Zuckerstreusel on top which I had picked up at Bio Bio. We used a coconut-rice milk with the only vinegar in the pantry, white vinegar, in make the “buttermilk” for Read more…
July 22, 2013
Getting fresh, local berries from the farmers market is one of summer’s pure delights. Besides being the perfect snack, nabbing large quantities of a variety of berries promotes exploration in baking with berries! With blueberries, blackberries, and strawberries on hand, I wanted to utilize as many as I can before Read more…
July 21, 2013
My mother has been looking forward to throwing my sister and father a birthday party for months. My sister’s 40th and my Dad’s 70th are, after all, big milestones. I signed on for the planning fun and it almost swept me away. Luckily, I’m on my summer break. The big Read more…
July 4, 2013
Blueberry vanilla cupcakes with strawberry curd, all blinged out with the colors of the season. Happy Independence Day!
July 3, 2013
The 4th of July is here! That means red, white, and blue baked goods reign. What better use of my farmers market berries could I ask for? It was time to make that flag cake, the one with the blueberries and strawberries that graced the women’s magazine at the grocery Read more…
July 1, 2013
I’ve always wanted to try the vegan recipe for Swiss Fudge Cookies from Vegan Cookies Invade Your Cookie Jar. The Stella Doro ones were a favorite of mine when I was a kid. The PPK calls them Starry Fudge Shortbread cookies. The recipe is a bit involved, the kind of cookie recipe you don’t really want to spend your Read more…
June 27, 2013
2-ingredient banana soft serve straight from the Vitamix! With a homemade hot fudge. Definitely worth an overheated blender. When The Electrician shows an interest in a cupcake, I need to deliver. Peanut butter creme-filled cupcakes with a thick chocolate buttercream. I can’t stop taking pictures of them. I’m also proud Read more…
June 22, 2013
Happy Father’s Day! Here I am with my Dad. Kid #4, I was Daddy’s little girl for sure. I was a blond baby but grew into a brunette. My toddler hair status was categorized as “dirty blond.” This term, I remember because it seemed silly. Somewhere in the mingling of Read more…
May 12, 2013
It’s time to bake a cake for mom day! Here is my beautiful Mom holding a pint-sized me next to my sis. And here I am photobombing a very proper picture of my brothers and sister in their Easter best. This became a bit of a common occurrence as I would Read more…
May 6, 2013
I have never baked gluten-free before… but I like baking challenges! I decided to try out both a ‘from scratch’ recipe (from the tried and trusted VCTOTW) and Cherrybrook Kitchen‘s yellow cake mix. On the left, the Cherrybrook Kitchen’s mix. Batter was very sweet (the ingredients list both cane sugar Read more…
April 1, 2013
Since I was a little girl, vanilla has been one of my favorite flavors. I used to huff vanilla extract on the sly, enjoyed only vanilla ice cream, eating around other flavored add-ins, and, as my birthday neared, requested only vanilla cake. Fragrant and delicate, it is still my first Read more…
March 10, 2013
Vanilla cake crumb, coconut whip, and peanut butter cream… and that’s just the bells and whistles! The Cuisipro Cupcake Corer is a fun little addition to my baking spread. Heavy dollops of sweetened peanut butter goo, as requested by my mom. With a layer of coconut cream and a piping of Read more…
February 17, 2013
I’ve never had Monkey Bread before. But I’ve made dough. So surely I was able to take the dough and drench it in Earth Balance, sugar and cinnamon. Using this recipe from Yes, I Want Cake, it was fool-proof and deceivingly easy! Cutting the dough into little chunks, immersing each in Read more…
February 2, 2013
It’s a rare day that I have brown rice syrup, dark brown sugar, and a whole bunch of pecans lying around in the pantry. Combining their delicious forces, I whipped up VeganCookiesInvadeYourCookieJar‘s caramel pecan bars. I tried this recipe out before with great results. This time around I spread the buttery crust Read more…
January 27, 2013
Rainbow Boba’s January VeganCuts box. (I’ve since picked up another bag of Beanfields.) Eli’s treasure bar. I’ve had one of these before… but this one was so very fresh and delicious. A world of difference! I had to experiment with the freekeh right away. I made panelle for this week’s Read more…
January 14, 2013
Three bean and three pepper chili improves a dreary winter day. Sneaking in salba (and its extraordinary nutritiousness) as an egg replacer, this scallion cornbread’s subtle sweetness balances the heat of the chili. A winter load of chili. Not much beats a hot bowl of chili when toes are cold. One Read more…
January 1, 2013
2013 is officially here! To start the year off on the right foot, I needed a good meal and a sweet treat. First, the savory. Lasagna. Enormous noodles started the layered deliciousness. Then a creamy tofu ricotta with huge parsley kick. Then grilled eggplant. Repeat. Next, while the lasagna bakes, Read more…
December 22, 2012
I made beautiful pumpkin spiced cupcakes and a pastry bag of vanilla buttercream for my classroom party. Luckily I made enough to have a bunch to take back home. The kids didn’t know what to make of cupcakes that were not chocolate or vanilla. After a light sprinkling of Madecasse Read more…
December 9, 2012
It was time to say goodbye to the beautiful pumpkins that graced my home and classroom for weeks. I really love this part. Opening ’em up, pulling their stringy innards and seeds from their packed, dense flesh with my bare hands, I imagine the procedure is akin to butchering. Processing Read more…
