I love mini-cakes. Not only are the adorable beyond measure, they’re fun and incredibly simple to make. I’m not the biggest fan of decorating and frosting cakes, I love the idea of decorating cakes but once I break out the pastry bag, my enthusiasm fades. When the cake is smaller, the task of decorating it is not quite as great.
This is the Ginger-Coconut-Macadamia-Carrot Cake from Vegan with a Vengeance made with walnuts instead of the macadamia nuts and sans crystalized ginger as there are some people who are wary of an excess of ginger in this house. To bake this mini-cake, all I did was halve the recipe, and bake the batter four 4-inch round cake pans for 20-25 minutes. Then I frosted and filled it with a buttercream frosting flavoured with coconut extract and I was left with two tiny cakes to enjoy and share (or not).
I haven’t updated in awhile, sorry! I haven’t even been that busy, I think it was just a case of blogger’s block or something.
Anyways, what have I been up to lately?
I started a small garden! I planted Spring Onions, Basil, Cilantro, Mint and Chives, all of which, once they sprout, will be housed in pots on my deck (My yard is rather shady so I need them to be able to ‘follow’ the sun). I’ll post photos once they sprout. I’d like to grow some other vegetables aside from the onions, but for now I’m going to see how these turn out.
Speaking of sprouts, know what I’ve been loving lately? Sprouts! I bought a small bag of organic Spring Salad Mix Sprouts at the farmer’s market last weekend and they have been wonderful on my tomato sandwiches. They’re so good for you too, especially broccoli sprouts which are full of antioxidants. I don’t know why it’s taken me so long to give sprouts a chance.
I’ve been fighting off a cold this week and Veganomicon’s Creamy Tomato Soup has been ever so nourishing and comforting. I blogged about it previously here.
Last night, my mother and I ate out at my favourite restaurant here in Halifax (which I’ve blogged about a couple times here before, ha ha). I got the Cajun Tofu dish (my favourite!) which is tofu smothered in a hot cajun style sauce served with brown rice and steamed kale with some sort of delicious sauce. My mother got a slice of Coconut-Cashew-Banana Pie which was so heavenly we got another slice to go, pictured below:
That is all for now, I promise the next post will be sooner than this one was!
Oh, the vegan brownie. Much like Mac ‘n Cheeze, the vegan brownie recipe is one that is sought after by each and every vegan chef. People are very particular about their brownies. Chewy? Fudgy? Cakey? I belong to the sect that doesn’t favour one texture over the other, appreciating each brownie for what it is. However, I have recently came to the conclusion that a brownie revolution is upon us. And that the revolution will be crumb-topped.
Enter My Sweet Vegan‘s Crumb-Topped Brownies. The brownies are unbelievably decadent and rich, chocolatey and fudgy. And they make an ideal companion to a scoop of French Vanilla Soy Ice Cream (which I enjoyed for brownie experimental and scientifical purposes of course). And the crumb topping! I never thought about adding a crumb top to a brownie before (what about the traditional crackly tops?) and although many crumbs found their way to my kitchen floor, they really add to the enjoyment of these fudgy brownies. And really make them hard to say no to.