rocket ship go!

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.

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December 30, 2007

double chocolate orange cookies

Filed under: Uncategorized — by Rachel @ 2:24 pm
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This is a tried-and-true recipe that I love, as well as my friends, my boyfriend, and pretty much anyone who encounters them. For so little effort, they have a really complex flavor once all the elements come together: the cocoa powder, orange zest, almond extract, and rich chocolate chips combined into one cookie is heaven. And the squishyness that they have warm out of the oven is pretty sexy. Um… sexy heaven?

1 c. unbleached all-purpose flour (I used white spelt here)
1/3 c. cocoa powder
1/4 t. baking soda
1/4 t. salt

2/3 c. sugar
1/3 c. non-dairy milk
1/3 c. canola oil
1 t. vanilla
1/2 t. almond extract
2 t. orange zest

1/4-1/3 c. chocolate chips

Preheat the oven to 350F. Line a baking sheet with parchment paper (or you could spray it with non-stick spray).
Sift the first four ingredients into a medium bowl and stir. Set aside.
Combine the next set of ingredients (sugar through zest) in a separate medium bowl, whisking together with a fork. Pour this into the dry mixture, along with the chocolate chips, and stir it all up until well-combined.

Drop by tablespoons onto the baking sheet, giving them a couple of inches to spread. Smooth them out a little if you care about their shape. Bake for 11 minutes. Transfer the parchment paper to a cooling rack. (If you’re using cooking spray, let them sit on the baking sheet for a few minutes before removing them, because they’ll be uber-smooshy.)

(From Yeah, that “vegan” shit.)

November 17, 2007

green sprout

Filed under: Uncategorized — by Rachel @ 10:45 pm
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It would be hard (well, impossible in my opinion) to find anything in the ATL to top something like Soul Vegetarian, but I really liked Green Sprout tonight. It’s an all-vegetarian Chinese place, and they’ll veganize anything that you want them to. They have any kind of meat replacement that you could ever want (would you like some Curry Squid?), and that was new, because there are no restaurants like that that I have ever heard of in Tennessee. Atlanta is amazing! There have quite a few exclusively vegetarian/vegan places to eat, and even several 100% raw restaurants. (Wish I had come here when I was more adamant about that.)

The picture above is of some orange “chicken”, a dish I have been wanting for the past while because I hadn’t tried any since pre-veggie. While I thought it could have been orange-y-er and spicier, I still liked it a lot.


My mom ordered vegetable lettuce wraps with “chicken”, and we split the two dishes between us. I thought the orange chicken was better.


I’d never had bubble tea before, but the waiter assured me it was vegan (made with soy non-dairy creamer), so I ordered the mango version. My mom doesn’t care for the stuff, but I was really impressed! Nice and creamy, and even if the tapioca pearls don’t have a flavor, they make for really pleasant chewing.

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