Archive | March, 2008

Maple-Pecan Sticky Blondies

28 Mar

Sigh.  I loving having entire days off to myself.  I always seem to get something accomplished at least.  Today with the snow lightly falling all day, I finished a history paper, did laundry and other household tasks, found time to take a power nap with Benji and best of all, bake.

Maple Pecan Sticky Blondies

These are the Maple-Pecan Sticky Blondies from Eat, Drink & be Vegan. I had some anxiety baking these as I almost always have trouble baking with spelt flour. I’m not sure what it is but spelt baked goods rarely turns out for me! (It seems to act weird with the liquid ingredients, particularly the oil, like cookies would get really flat and oily, like the proportions are all off) And after taking these babies out of the oven, they seemed to have not set enough, but following Dreena’s advice I cooled them in the fridge before slicing them up. Once chilled, they sliced easily, still a tad delicate but once I tasted these I didn’t care! I actually really liked its tender bite and the Maple-Pecan streusal on top? Heavenly! They weren’t quite as maple-y as I had hoped they would be (I blame the cheap-o maple syrup I used) so next time I’m going to sneak in some maple extract. They were perfect, anyway, to have on a snowy afternoon while sipping tea.

Crisp!

25 Mar

Crisp!

I made this for dessert on Easter Sunday, my family loves crisps but my mom dislikes oats in crisps (say what??). I couldn’t find the traditional recipe that has served our family for years (all of my mom’s cookbooks got lost during kitchen renovations!) so a little searching led me to this recipe, which admittedly calls for oats but a little omitting and subbing led to the crisp similar to the one my family has loved.

Apple Crisp
Serves 5-6

4 granny smith apples, peeled, cored and sliced
1 cup packed brown sugar
3/4 cups flour
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup Earth Balance Margarine, softened

1. Place apples in a lightly greased 8 or 9 inch square baking dish (I actually used a pie plate and it worked fine).
2. Combine all brown sugar, flour, cinnamon and nutmeg in a large bowl.
3. Cut in the margarine until the mixture resembles coarse crumbs (the mixture will be somewhat dry).
4. Sprinkle the crumble mixture atop the apples.
5. Bake in a preheated oven at 375F for 35 minutes.
6. Serve with your favourite soy ice cream!*

*I served it with So Good’s Creamy Vanilla soy ice cream which was my first time trying So Good’s ice cream. Really Good! By sadly, someone took my carton out of the freezer, placing it on top of the refridgerator, forgetting about it for the rest of the day. When I arrived home, it was well melted. I’m sure it will be fine though, the texture will be off I imagine.

Happy Easter!

21 Mar

Hey all!  It’s been too long!  I have a backlog of food to blog that will hopefully make an appearence in the coming days.  But for now, here’s something for this long weekend’s special occasion. 

easter cupcake

These are Celine’s Vanilla French Cupcakes and ladies and gentlemen, I have my new favourite cupcake. The texture of these are divine! So moist yet with a wonderfully tender crumb (speaking of which when the liners are peeled off these cakes, not one crumb sticks!  Not one!).  I frosted these with a purple-tinted vegan buttercream recipe, to meet the standards of a easter bunny.

 Enjoy your long weekend, everyone!

Birthday Wishes

6 Mar

Yesterday was my grandmother’s 87th birthday and obviously a cake was called for such an occasion that celebrates a very special person. Armed with Papa Tofu, I decided to bake a cake inspired by Kittee’s tutorial. After baking the cake on tuesday evening, I trudged home in the freezing rain to commence the best part of a cake-the decorating. Now, I am still, very much so, a novice at cake decorating but I think my skills are finally improving (I’m thinking of taking one of those Wilton cake classes, has anyone taken one?).

This is the non-chocolate cake found in Papa Tofu filled with a strawberry filling and a strawberry buttercream, then frosted with a vanilla buttercream (the buttercream is also found in Papa Tofu) and finally, more strawberry filling was poured over top for good measure. The cake was very much a success with everyone thoroughly enjoying it-especially Grandma!

Happy 87th!

March 5, 1921

Happy Birthday, Grandma!
Love, Ash.

When I was taking these photos, I had quite the scare. I’m still learning how to use my tripod and decided to find out last night what a little switch thing would do if I flicked it, thinking it would help me change the angle of the camera. Nope. What this little switch thing does is allow you to easily attach and REMOVE the camera from the tripod. Naturally when I flicked it, my camera plummeted to the floor. My heart was definitely in my throat let me tell you, but luckily, the rebel was more durable then I though!

 Edit-I noticed today (1 week later!) that this was my 100th blog post! I’m glad it coincided with my grandmother’s birthday, definitely the most fitting post for it!