Baking Up a Storm!

Last night my co-ed fraternity had a potluck to wrap up the year, and as always, I volunteered to make dessert. At most potlucks, because there is nothing else for me to eat, I have delicious, sweet treats as a dinner. I don't do it on purpose, I swear. Okay, maybe I do.
This year my brothers actually did an excellent job bringing some vegan-friendly food (I've trained them so well!). There were strawberry salads and fresh potato wedges galore, but I couldn't end the night without some cupcakes and pie!

 

I take my new-found love for carrot-cake as a sign that I'm getting older. As a kid the thought of carrots and cake together seemed absolutely disgusting despite it being served on grandma's birthday every year (yeah, maybe that doesn't help the "only old people like carrot cake" argument"). I'll be sure to give this to my kids straight out of the womb to train them early. The cakes themselves are the perfect sweetness, and the vegan cream cheese frosting is the perfect complement. This recipe comes straight from Vegan Cupcakes Take Over World (I know, I know, buy it already). 

 

This cheesecake was a definite improvement from my first attempt in terms of firmness. The cookie crust was a nice touch, but a bit of warning, this is very rich and filling! I got this recipe from bittersweet and I'd definitely recommend it. 

You're pretty much set for any summer gathering, so get baking! 

Meal Round-Up

Yeeehaw! Here's some random meals I've had lately.

Today I'm in bakerella mode, so just wait, this stuff is golden. You'll be drooling all over your keyboard and may have to replace it. Just sayin'.

 

Fried asparagus! So easy, just use the same method as my jalapeno poppers (without the cream cheese, unless you want to. Hey! That sounds good...). I made a dipping sauce from soy sauce and spicy mustard, and it was a nice complement. I had a basic salad to go with it so my heart didn't stop from all the fried goodness. That's a valid medical fear.

 

Lately I've been on a potato kick. By lately, I mean my entire life. Why are potatoes so gooood? My favorite is to bake them, using howtobakeapotato.com. They seriously always come out perfect when using that method, unless of course I get too impatient. 1.5 hours seems like a lifetime but it's so worth it for that perfect potato. I put a little vegan sour cream, some Daiya pepperjack shreds, and a touch of Lowry's seasoning salt on top. Again, to try and bring the healthy scale back to earth, I ate this with some steamed spinach and mushrooms. This meal is perfect for one of those cold, summer nights. Wait a minute... Is California the only state with seriously weirdo weather right now?

Well, I need to get back to cupcakin' (oh man, ruined one of my baking surprises) and studying (Environmental Control Systems final today at 1pm). 

Enjoy the day!

Kate

German Chocolate Pancakes

 

Paaaancakes. Pre-Vegan Kate didn't like pancakes so much, but since making the plunge I've had an odd craving for them. We always want what we can't have, don't we? Well, too bad that's not a problem anymore! I was feeling ambitious last week and decided to pull out the cookbook (thanks AGAIN, Isa Chandra!) to make some coconut pancakes. I had some fresh coconut to use up before I move out at the end of this week and this seemed like the perfect application. 

However, after taking one bite, I decided to make a little revision. Who says the dish is done once the first bite is taken?!

 And so I give you... 

I suggest picking up a copy of Isa Chandra Moskowitz's Vegan with a Vengeance cookbook right away and making these delightful cakies with a little added powdered sugar and chocolate chips. This blog will be coming to an end soon and then what will you devoted readers eat without my help?! Just joking, I'm sure you're all very capable cooks. ;)

Cheers!

Kate