rocket ship go!

March 20, 2008

gingerbread apple pie

Filed under: Uncategorized — by Rachel @ 11:20 pm
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Delish. It’s from Vegan with a Vengeance, and since I’m not in the habit of posting recipes from published cookbooks, I shan’t post it here. But if you know me holla at me and I’ll hook you up!

It came out really great, especially considering the fact that I subbed half of the margarine in the crust with applesauce and completely ommitted the oil from the filling part. However, I put some applesauce in to compensate for the oil, then I felt like the filling mixture was still too dry, so I put in some water. I didn’t have the tapioca starch or arrowroot powder called for, so I used cornstarch (which is considerably weaker, or at least I think so…). So too much liquid plus not enough thickener made the filling slighty soupy. Oh me…

But the spicy-apple-cookie thing it had going on was pretty cool, and it all worked out once the pie was fully chilled anyway. So next time, less liquid, a bit more cornstarch.

March 17, 2008

cooking actual food + “best” oatmeal cookies

Filed under: Uncategorized — by Rachel @ 9:28 pm
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In my house, we call savory, main-course dishes “real food” (and the other category consists basically of desserts), and I made some real food last night. I had over at my house my boyfriend plus two of my really good friends Jordan and Dree, who happen to be dating. And since the four of us are awesome friends and have all known each other for quite a while, it was like the coolest funnest double date EVER. If one member of our party was talking to another, it doesn’t matter who it was, the two remaining people could easily have a conversation with each other. No awkward moments here.

We were all hangin’ at my house, and everybody was hungry, and cooking seemed like a good idea. For the past couple of days I had in my head the makings of cooking a nice meal from scratch (I end up a lot of times just snacking around or eating canned beans with boil-in-a-bag rice). But I’m so glad that me and my dear friends got to cook together. A meal that you make from scratch seems a lot more satisfying in your belly after you eat than just just eating some steamed broccoli and beans. While it takes a long time to prepare, you really enjoy what you’re eating because you know how hard you worked on it.

Crispy crunchy stuffed tofu (this stuff rocks, if you don’t want to make the filling, just slice tofu, marinate it, and use the breading and baking technique), simple roasted brussel sprouts, and some brown rice, with a generous helping of Veganomicon nutritional yeast (cheezy) sauce. The cheeze sauce was soooo good, and everything on that plate later got smothered with it. Like I said, this from-scratch meal was really hearty and satisfying and makes me wish that I had a kitchen of my own in Knoxville. 😦

And now for cookies:

This blog claimed to have the recipe for the “best chewy oatmeal raisin cookies ever.” Having all the ingredients with me, I could not refuse. The verdict? They are pretty amazing and taste a lot like the ones my mom used to make, only quite a bit healthier.

1 c. flour (spoon flour into dry-measure cup and level off)
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 T. margarine (like Earth Balance), at room temperature
1/2 c. granulated sugar
1/2 c. (packed) light brown sugar
1 T. finely ground flaxseed mixed with 3 T. hot water
1/4 c. unsweetened applesauce
1 t. vanilla extract
1 1/3 c. rolled oats (not instant)
1/2 c. raisins

Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven. Grease two baking sheets or line with parchment paper.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the flax slurry, applesauce, and vanilla.
Stir in the dry ingredients, then the oats and raisins.
Drop the batter by rounded tablespoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.
Bake the cookies for 10 to 12 minutes, or until they “look dull on the surface but are moist and soft”. Rotate baking sheets during baking for even heating.

Don’t overbake ’em! I got it just right, and they were perfect fresh out of the oven, with crispy outsides and soft insides.

March 12, 2008

i <3 teh cakes

Filed under: Uncategorized — by Rachel @ 2:50 pm
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I only have a picture of one of the cakes I made this past weekend (and luckily it’s the more delicious one), but both of them were nice n’ tasty. And making two cakes in one weekend is an amazing thing (one of the many things that made this past weekend grand).

The cake that I do NOT have a pic for is a re-do of chocolate pudding cake, but so much better. I added in the optional 1/2 c. chocolate chips to the batter, and instead of pouring 2 1/2 c. of hot water over the batter before baking, I used fresh coffee. So just imagine the cake in the link above, only blacker and 5 times as intensely chocolate. When I made it before, it was pretty easy to just gobble down cuz it was kinda light. But this cake actually left you feeling full, which desserts rarely do for me (unless I eat an insane portion). Satisfaction, finally! What made it all the more glorious was that a dear friend of mine from high school, Jordan, was in town Friday night, so he and I got together with one of my roommates and whipped this cake up and enjoyed it together, and Jordan and I introduced my roommate Kelley to some of our favorite Nashville muzik. It was loads of fun, and while Jordan and I hung out I lamented missing my bf (who is a friend of his), and he lamented missing his gf Dree (who is one of my best friends). We were feelin’ so nostalgic and reminiscing about our loves, it was great.

Now, the cake I have pictures of, that I made on Saturday night, is *even better* than the chocolate-y pudding cake I just talked about.

The recipes are all from Vegan Cupcakes Take Over the World. It was the golden vanilla cake, filled with some plain ol’ strawberry jam (so good), covered in orange buttercream, and drizzled all over the place with quick melty chocolate ganache. Maybe it was just that the intenseness of the chocolate pudding cake from Friday overwhelmed me, but this this cake was so amazing and fresh tasting, I looooooved it. And all who partook were like, “This is so moist; how do you make it like this without eggs?” I was like, “It’s a special vegan recipe… and lots of oil.” I got to see one of my dear friends on Sunday, and I think she and I devoured most of it together. So nice to hang out with another girl who loves to eat cake as much as me.

But when I was baking the cake on Saturday night, I had to share the itty-bitty dorm kitchen with this handful of high people who were baking some cream cheese brownies or something like that and filling up and stumbling around the kitchen. I’m such a control freak, I wanted to be like, “STONERS OUT!” But everything turned out fine and they left about halfway through my time in the kitchen. So no worries, dude.

March 4, 2008

banana choco-chip rolls with pb filling

Filed under: Uncategorized — by Rachel @ 3:17 pm
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…did not turn out quite as I would have expected. After seeing these nanner chip pb rolls, but seeing no recipe posted, I needed sometihing to satisfy me and my then-crazy banana-chocolate-peanut-butter lust, so I modified Celine’s banana coconut rolls, omitting the coconut and pecans, adding chocolate chips, using a peanut butter filling, and hoping for the best. They didn’t cook all the way through, though, so I guess this goes on my long list of things to make again and modify. But maybe then, a recipe!

A plus: making too much filling and having cinnamon-y peanut goo all over the place. Mmmmmm…

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