What a fun treat to log in for the first time in 4 years and find that my site has been busy all by itself 🙂 Thanks mostly to Pinterest (over 8,700 pingbacks!!), Stumbleupon.com, indulgy.com, Bakerella.com, bettycrocker.com and Wonder Wren at http://wonderwren.blogspot.com/2011/06/super-cute-summer-crafts.html?m=1 . Now time to start anew!
August 5, 2014
August 14, 2010
1 cup Earth Balance Buttery Spread (or any non hydrogenated margarine brand)
3 3/4 cup Bob’s Red Mill GF All Purpose Baking Flour
1 cup Turbanado Sugar (feel free to use your favorite sugar)
2 teaspoons baking powder
2 whole egg replacements (Ener-G)
1/4 cup tofu cream cheese (Tofutti)
1 teaspoon vanilla extract
1. In a large bowl, cream together the margarine and sugar. Stir in the egg replacements and vanilla. Gradually add the flour, baking powder and tofu cream cheese. Place the dough in a bowl, cover and refrigerate at least 4 hours…ideally overnight.
2. Preheat the oven to 350 degrees F. Generously grease a muffin pan.
3. Place a spoonful into each muffin (holder? spot? ;0). Why you ask? Because sometimes…GF products like to spread.
4. Bake for 12 to 14 minutes in the preheated oven, until bottoms and edges just start to get light brown. Let cool before removing and do so gently by lifting the edges with a spoon.
Turbabo is coarser than plain white sugar and it needs to be mixed very well with the margarine. If you are patient you will find that it **magically** becomes nice and smooth. Reason #500 why I love my KitchenAide!
February 16, 2010
There are two things in life my man and I will take every opportunity to put together…parties and cakeballs. This year we decided to host a Valentine’s Day party and I whipped up my second-ever batch of gluten-free cakeballs. Enlisting the help of my lovely friend Jess, we rolled and dipped close to 200 of these little dreamboats. Half were of the the non-gluten-free red velvet variety and half were gluten-free chocolate. What a hit!
For homemade cupcake options check out “Vegan Cupcakes Take Over the World” for their “Vanilla Gluten Freedom Cupcakes” and their “Chocolate Gluten Freedom Cupcakes” recipes. Also, BabyCakes NYC and their Gluten-Free Vanilla Cupcake and Vanilla Frosting recipes. I have listed all four recipes here on this site. Baking gluten-free from scratch is more work but WELL worth it!
February 10, 2010
This sugar grinder was inspired by one of the seven deadly sins ;0) LUST – Ginger, Lime & Rose Petal. Find @ Bake it Pretty
Also from Bake it Pretty…uniquely wonderful cookie cutters, my favorite! Who wouldn’t want a mustache-shaped sugar cookie?
January 16, 2010
Oh My Goodness, the Betty Crocker website wrote about my Gluten-Free CakeBalls!
“As usual, the gluten free bloggers did not disappoint this week! These gluten free and vegan cake balls were made using Betty Crocker GF mix. Although the photo she provides is not of her cake balls, they’re so pretty I can only imagine what she came up with!
CLick HeRe! for my shameless plug ;0)
January 4, 2010
How didn’t I know that this website existed?!?!?!?!
I’ve kind of re-invented the wheel it may seem. About a year ago I stumbled upon this picture online:
Photo courtesy of Canadian Family
It was a glimpse into something I had never seen, delicious little balls of brownie-like cake all jazzed up with bright colored chocolate and fancy jimmies. They were described as Cake Balls in a Canadian Parenting magazine. Oh man, I just HAD to veganize this. But how? Well, actually…I never quite figured that out. I knew how to veganize the cake/frosting mixture but not that pretty chocolate coating. And because I can be a bad meatasaurus-enabling vegan, I just resorted to making non-vegan versions for my family and friends.
I despise wasting pretty much anything (As Great Grandmother liked to say, “Waste Not, Want Not”) and I found that rolling my cakeballs in the candy melts was messy and not the best way to conserve the chocolate. I put some thought into this issue and discovered that using candy molds solved my waste crisis. Still though…I end up using too much chocolate and the shell is rich and thick. That’s why I’m so thrilled to see Bakerella’s method of plopping a cakeball into the candy melt filled mold and dipping the top seperately.
Now it doesn’t end there. A friend of mine is having a baby shower this weekend. She also manages a pretty persisent gluten allergy and after living with me she adopted a semi-vegan lifestyle. Still, I was determined to make her cakeballs. Gluten-Free and Vegan Cake Balls. She stayed on the line with me while I was at the grocery store this afternoon and I meticulously read her the ingredients for approval.
I purchased Betty Crocker’s Yellow Gluten-Free cake mix (I will replace the eggs with EnerG Egg Replacer), Cherrybrook Kitchen’s Vanilla Frosting Mix (peanut free, dairy free, egg free, nut free), CakeMate’s Rainbow Decorating Decors (ya know, sprinkles) and Price Chopper’s Semi-Sweet Chocolate Morsels (suprisingly vegan.) I plan to make Confetti CakeBalls and dip them in the melted morsels. I can’t wait to report on how they turn out!
December 30, 2009
bigLITTLE Get Together: Holiday Get Together Recipes
Apples with Walnut Pesto & Mushroom Chips
The Walnut Pesto and Mushroom Chips can be made ahead of time, but the whole package should be done last minute to save the apples from browning. A little lemon rubbed on each slice buys you a bit of time, though.
Yield: about 40 pieces
2 crispy apples (try Summer Crisps or Crispins)
1 lemon, halved
Walnut Pesto, for serving
Mushroom Chips, for serving
Cut each apple into 4 pieces, discarding the cores. Cut each piece into ¼”-thick slices. Rub each slice with lemon to avoid browning. Top each apple with a small scoop of walnut pesto and garnish with a mushroom chip or two.
1 cup toasted walnuts
1 tablespoon honey
¼ cup + 1 tablespoon extra virgin olive oil
freshly ground black pepper
Pulse walnuts and honey in a food processor, just until the walnuts are roughly chopped. Slowly drizzle in the oil while pulsing making sure you pulse and do not leave the processor on or the nuts will turn into nut butter instead of a pesto. Season to taste with salt and pepper.
2 cups safflower or vegetable oil
1 pound crimini mushrooms (baby Portobello mushrooms), sliced as thinly as possible (preferably on a mandolin)
freshly ground black pepper
Line a baking sheet with paper towels.
Heat the oil in a medium, shallow saucepan over medium heat until the oil is hot but not smoking. Add mushrooms in batches (don’t overcrowd the pan) and cook for about 4 minutes or until they begin to develop a nice golden brown color. Remove the mushrooms from the oil and put them in a large mixing bowl, toss with a pinch salt and a few grinds of pepper and then immediately place them on the paper-towel lined baking sheet. Continue with the rest of your mushrooms until they’re all cooked and seasoned. Let them cool for at least an hour. As they sit, they dry and get increasingly crunchy (in fact these can be done ahead of time to ensure crunch factor).
Borrowed from http://www.goop.com
I love Gwyneth Paltrow and her website: http://www.goop.com. While drifting through her “Make” catagory this evening I found recipes for Maple-Dijon Roasted Winter Vegetables, Caramelized Brussels Sprouts (located at left) and “Bibimbop”, a rice dish described below. Mmmmmm!
Bibimbop, which roughly translates to “mix it up,” is essentially a rice bowl that you can adorn with whatever toppings you like. It’s a great vehicle for leftovers—a veritable ‘kitchen sink’ kind-of meal. The key is the Spicy Miso Sauce, which ties all the various parts together.
TIME: anywhere from 5 minutes to an hour, depending on what you have available
4 cups cooked short grain brown rice
Spicy Miso Sauce (see recipe at http://www.goop.com)
Burdock & Carrot Kinpira (see recipe at http://www.goop.com)
about 4 cups of various cooked vegetables (we used: sautéed zucchini and beans sprouts with ginger and garlic blanched broccolini; blanched baby bok choy; and sautéed shitake mushrooms with sesame oil, ginger and garlic)
1 block firm tofu, drained, sliced and lightly fried (or prepare it anyway you like)
4 scallions, thinly sliced
2 tablespoons of toasted sesame seeds
1 large sheet nori seaweed, shredded
1 cup prepared kimchi (Korean pickled cabbage)
Distribute the rice amongst four bowls. Allow everyone to add whatever toppings they like and then bibimbop it—mix it all up!
All recipes can be found at http://www.goop.com.
December 18, 2009
“Ever tasted one of Mrs. Beans’ famous nutmeg-ginger-apple snaps?” -The Fantastic Mr. Fox
(Veganized) Recipe Courtesy of Mario Batali
1 1/2 cups unsalted butter (replace with non hydrogenated margarine such as EarthBalance)
2 cups light brown sugar
1/2 cup molasses
2 eggs (replace with EnerG egg replacer)
3 1/2 cups unbleached all-purpose flour
2 teaspoons ground ginger
1 teaspoons ground nutmeg
2 teaspoons cinnamon
4 teaspoons baking soda
1 teaspoon salt
pinch of ground clove
3 tablespoons fresh ginger, grated
1/2 cup candied ginger, finely chopped
1 ½ cups dried apple rings, coarsely chopped
Preheat oven to 350 degrees. Cream butter replacer and brown sugar until fluffy. Add molasses and egg replacer and mix well. In a separate bowl, combine flour, ground ginger, nutmeg, cinnamon, baking soda, clove and salt. Mix well with fork and add to butter mixture. Blend in fresh, candied ginger and dried apple pieces. Drop by teaspoonful onto parchment covered baking sheet, about 2 inches apart. Place one whole apple ring in the center of each teaspoon. Bake about 10 minutes, or until lightly golden. Cool. Enjoy!