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vegan fruitcake delight!

15 Dec

I couldn’t resist posting this fruitcake recipe. We never had fruitcake in my family when I was growing up, so I don’t have bad memories of it, but you can’t exist this time of year and not be familiar with the jokes that go along with fruitcake.

This fruitcake, however, is dense, moist and delicious and doesn’t take weeks to cure in the back of you pantry (yuck!). It’s quick and easy and can easily be adapted to meet your fruit cakey preferences (some darker sugar or alcohol, a spike of molasses, etc).

Ah, fruitcake. The butt of many a holiday joke. But no one will give you a hard time about this light cake, studded with dried fruit and nuts. They’ll be too busy stuffing their faces with it. This version is a bit less, um, brilliant than the traditional neon-candied cherries version, but you can feel free to substitute the dried fruit with those familiar favorites if you’d like. The added bonus is that these cakes don’t need to cure, so you don’t have to start working on them in October to enjoy their Yuletide cheer!

1 cup flour
2 tbsp. sugar
1/2 teas. baking powder
1/8 teas. salt
1/3 cup agave
1/2 cup orange juice OR 1/4 cup orange juice and 1/4 cup alcohol (rum or bandy) if going for the boozy taste
2 tbsp. apple sauce
2 tbsp. oil
1 teas. vanilla
1/2 cup chopped nuts of choice
1/2 cup chopped sweet dried fruit of choice (dates, figs, raisins, etc.)
1/2 cup chopped tart dried fruit of choice (apricots, candied orange peel, tart cherries, etc.)
1/3 cup alcohol (same as used in batter) or 1/3 cup apple cider

Preheat oven to 325. Lightly grease and flour 1 loaf pan or 4 mini loaf pans.

In a small bowl combine the flour, sugar, baking powder and salt. In a medium sized bowl, combine the agave, orange juice, 1/4 cup alcohol (if using), applesauce, oil and vanilla. Whisk until combined. Add the dry to the wet in batches, until well combined. Add the nuts and dried fruit and mix until just combined. Spread the batter into the prepared pan(s). For mini cakes, bake for 24-28 minutes and for a full loaf for 45-50 minutes, until lightly golden and a toothpick comes out clean.

Remove cake from oven and set on rack. While warm, poke cake randomly with toothpick to create pin holes. Slowly and evenly pour the remaining alcohol or apple cider over the cakes, a little at at time to allow it time to absorb. Let cakes cool in pan for 20 minutes before inverting and let finish cooling on the rack.

Store cakes wrapped up or in a sealed container in fridge.

a lil’ sneakums…

17 Nov

Nothing really big to post today… just some sneak peek pictures from my cake baking exploits!

Intensely Chocolate Bundt

Pressed Plum Cake

Dad Is Great Chocolate Cake

Snickerdoodle Cake

One more, for the road.

Banana Fudge Stripe

Yum!

pumpkin overload? never!

3 Nov

First off, I want to plug a super cool new feature that WordPress is offering: FoodPress! It’s an easy way to sift and sort through the tons of food blogs hosted by WordPress and to see some cool features that might not otherwise cross your screen. Like you need another distraction.

I would love to know the fiscal impact of lost worker productivity due to Vegan MoFo. 🙂

Is it possible to eat too much pumpkin goodness this time of year? Never! One of the most popular recipes from 100 Best is, of course, one of the recipes with a typo in it. D’oh! Here it is, in all its corrected glory, for your autumn nomming pleasure.

Pumpkin Chocolate Chip Cookies

Always a favorite during the colder months, these cookies are very light and airy. The pumpkin adds a unique hue and a boost of beta carotene to each bite. That’s enough nutrition to convince me to have seconds!

2 cups flour
1 teaspoon. baking powder
1 teaspoon. baking soda
1 teaspoon. cinnamon
1/8 teaspoon. salt
1 cup margarine, softened
1/2 cup regular sugar
1/2 cup packed brown sugar, packed
1 cup canned pumpkin (not pumpkin pie filling)
2 teas. milk of choice
1 teaspoon. vanilla
1/2 cup chocolate chips

Preheat the oven to 350 degrees. Line two baking sheets with with parchment paper.

In a small bowl, combine flour, baking powder, baking soda, cinnamon and salt ingredients. In a large bowl, beat cream sugar, brown sugars and margarine until creamed. Add pumpkin, milk and vanilla and mix well. Add dry ingredients to wet in two batches and mix until just mixed, then stir in chocolate chips.

Drop heaping tablespoons of dough 2 inches apart on a baking sheet 2 inches apart on cookie sheet. Bake for 10 to-12 minutes or until cookies are lightly browned on the edges. If you are baking more than one sheet at a time, switch their shelves halfway through. Let cookies cool on the baking sheet for 15 minutes, then remove from cookie sheet and cool on transfer cookies to cooling rack. Store cooled cookies in a container with a loose fitting lid, as they are very moist, at room temperature.

Yields: 3 dozen cookies

a-nom-cement

29 Jul

So, I just wanted to give everyone a virtual taste of my next cookbook project:

ALL

VEGAN

CAKES!

Oh yeah, baby! Layered cakes, sheet cakes, coffee cakes, pound cakes, gluten-free… the list goes on and on. I should have more information regarding the release date soon (early 2011) and the title, but for now I’m up to my arms in flour and buttercream.

Any special requests? Cakes you’d love to see? Must-haves that will result in a revolt if they aren’t included? Let me know!

Oh and if you haven’t yet and would like to give me some love, please pop over to the CU Watercooler site and vote for me– voting ends on Friday! Thanks!