rocket ship go!

January 27, 2008

raspberry chocolate chip blondies

Filed under: Uncategorized — by Rachel @ 1:44 am
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From Vegan with a Vengeance.

Me and mah BF’s 6-month anniversary was yesterday (and, coincidentally, my 3-month veganniversary as well). Since I knew the day was fast approaching, I borrowed VwaV from my fellow vegan at school, Kyle, and cooked these up. I love the presentation, with raspberry jam peeking through the top layer, and the chewy softness is great.

Happy anniversary!

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January 23, 2008

chocolate pudding cake

Filed under: Uncategorized — by Rachel @ 11:44 am
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I’ve been wanting to try this recipe for a few weeks, and as fate would have it, I found out a couple of days ago that one of my roommates, Kelley, was about to have her 19th birthday (which was yesterday). This recipe is simple, uses stuff that you probably have sitting around in the kitchen, and you don’t need a frosting, because as the cake cooks, this gooey chocolate pudding sauce forms beneath the cake, so it’s a complete dessert all in one dish. I think this cake would be enhanced if you took added 1/2 c. bittersweet or semi-sweet chocolate chips to the batter. But it’s up to you.

This recipe is originally from the blog Jewish Vegan, the author of which I have never met, even though we live in the same city. Hmmmm…

1 1/2 c. all-purpose flour (used white spelt again)
2 1/2 t. baking powder
3/4 t. salt
1 1/8 c. sugar
9 T. cocoa, divided
1/2 c. chocolate chips (optional)
3/4 c. soymilk
3 T. vegetable oil
1 1/2 t. vanilla
1 1/2 c. brown sugar, packed
2 1/2 c. hot water

Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder, salt, and sugar with 3 tablespoons of cocoa. Stir in the chocolate chips. In a separate bowl, stir together the soymilk, oil, and vanilla, then pour that into the dry ingredients and stir until smooth. Spread in an ungreased 9×13″ baking pan. In a small bowl, combine brown sugar and 6 tablespoons cocoa. Sprinkle over batter. Pour hot water over all, do not stir. Bake at 350 degrees for 45-50 minutes. Serve warm.

P.S.,
I discovered, with the help of my oven thermometer, that when fully preheated, the oven in the dorm kitchen is a full 50 degrees too hot! Which can cause baking disasters for sure.

January 16, 2008

cupcakes, cupcakes everywhere

Filed under: Uncategorized — by Rachel @ 8:21 pm
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Last semester I made a silly bet with my friend Carrie (something about the color of our test papers), and she lost. The loser had to buy the winner a vegan cupcake from Tomato Head. (What else would you want to wager?)

All they had was red velvet, which I’ve totally had already, so she got herself one of those and bought me a vegan chocolate chip cookie:

It was huge, buttery, and tasty, and when Carrie raised her two fingers behind it, I was reminded of Evan’s bunny-eared cheesecake, with cute lil’ eyes and everything. Life is just cosmic like that sometimes.

I definitely mooched off Carrie’s cupcake, which only adds to the insane cupcake consumption of the past few days. I of course ate several of my mom’s birthday cupcakes, then a friend of mine recently brought cakes back from Babycakes NYC and gave a chocolate one to me! Am I lucky or what?

January 15, 2008

pumpkin waffles

Filed under: Uncategorized — by Rachel @ 1:48 pm
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My school has Belgian waffle irons, and since I had all the ingredients to make these pumpkin waffles from the PPK, I thought I would whip the batter together in my room and take it to the cafeteria to cook ’em up. I halfed the recipe and made a few substitutions (subbed soy yogurt for some of the oil and kind of estimated how much pumpkin to put in the batter). This yielded a chewy waffle that insisted on coming apart when you tried to take it out of the iron, and I had to leave it in about a minute longer than the built-in timer suggested to get it to be pretty like the one in the picture above. The moral of the story? 7 1/2 oz. of pumpkin puree does NOT equal a scant cup of pumpkin. The cafeteria smelled so good when the waffles were cooking, though. I’m going to publish the original recipe here, because I’m pretty sure it should yield good-textured waffles if you actually follow the directions.

2 1/2 cups all-purp. flour (I used white spelt)
1/3 cup turbinado or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.

January 13, 2008

why?

Filed under: Uncategorized — by Rachel @ 1:45 pm
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…did they fall? These Carrot Cake Cupcakes are only my second attempt from Vegan Cupcakes Take Over the World. The coconut limes ones were perfect, fluffy and high. These carrot cuppers rose, then fell and browned too much in they oven. They looked kind of pitiful when they came out. I don’t know why they did this, but it seemed to me like the recipe had too little flour (2/3 c. for 12 cupcakes). I let my cousin stir up the batter; I don’t think he overbeat it? Then the oven was too hot, but not by more than 25 degrees… umm, that sounds a lot worse than it looked on the oven thermometer when I put the batter in. These were my mom’s birthday present from me, and I wanted them to be perfect. But the texture was a little overly moist and fall-apart-y.

However, the flavor was really nice. I used black walnuts, which I did not know would taste so funny, but my parents liked them, my dad gettin’ all nostalgic over them and talking about picking fresh black walnuts. The veg cream cheese frosting was awesome, so I really liked the middle of the cakes, where it was all welled up in the indentation.

January 4, 2008

favorite breakfast

Filed under: Uncategorized — by Rachel @ 12:16 pm
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oatmeal
agave nectar
a little sea salt

plain soy yogurt
agave nectar
vanilla extract

peach preserves

When you mix it all together, it tastes just like peach cobbler, mmmmm…

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