tag:blogger.com,1999:blog-79291301835795005602024-03-13T18:00:26.536-04:00cookies for alligatorAliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-7929130183579500560.post-44858304526349548522012-05-03T10:37:00.000-04:002012-05-03T10:38:47.147-04:00Raising little green babies<div class="separator" style="clear: both; text-align: center;">
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<br />
I'm starting a garden.<br />
<br />
It's not time to plant them outside yet, but it will be soon. I don't have much of a green thumb, and the only saving grace I have is what I've learned from my dad.<br />
<br />
These plants are like my babies. I'm afraid I'll neglect them, and I'm afraid I'll give them too much attention. My mom over-watered some of them and I nearly attacked her for it. Hah. She doesn't touch them anymore.<br />
<br />
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<br />
Note: Sorry for terrible cropping. I did this in a rush!<br />
<br />
Is anyone else planting a garden this year?<br />
<br />
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<br />
I haven't been baking much, so I decided to whip up some cookies two days ago. They were gone by the next day. If that doesn't tell you anything, I don't know what will.<br />
<br />
I used to love peanut butter cookies when I was a kid. They were probably my favourite type of cookie. I was—and still am—a peanut butter fanatic. Actually, I like almond butter better, but don't tell peanut butter I said that.<br />
<br />
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<br />
Yeah. I did this. And then I washed it down with a bunch of tea. Trust me, it is a very good idea.<br />
<br />
<br />
<span style="font-size: large;"><b>Peanut Butter Cookies</b></span><br />
<i>Adapted from <a href="http://www.myvegancookbook.com/recipes/recipe.php?id=10">this recipe</a> at myvegancookbook.com.</i><br />
<br />
1/2 cup whole spelt flour<br />
1/4 cup flax meal<br />
1/2 cup coarsely ground rolled oats<br />
1/2 cup brown sugar<br />
1 tsp baking powder<br />
1/2 tsp baking powder<br />
Generous pinch salt<br />
1 tsp pure vanilla extract<br />
1 tbsp peanut oil<br />
1 tbsp applesauce<br />
1/4 cup maple syrup<br />
1/4 cup organic peanut butter (I used crunchy)<br />
<br />
Preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside.<br />
<br />
Combine all ingredients in a bowl and mix well. Drop tablespoon-fuls of the dough onto prepared sheets, about 1/2-in. apart (they will spread). Dip a fork in some water or sugar and press down on each mound to flatten.<br />
<br />
Bake 10-12 minutes (10 for chewy; 12 for crispy). Allow cookies to cool for 10 minutes on the sheet before removing.<br />
<br />
<br />
Yield: 18 cookiesAliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com8tag:blogger.com,1999:blog-7929130183579500560.post-31132257893408946892012-03-06T16:58:00.001-05:002012-03-06T16:59:29.723-05:00Getting some use out of my ramekins<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gvZ8c4OyHAM/T1aCFWPt8mI/AAAAAAAAAYs/6NqLoe7Pqiw/s1600/DSCN2573.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gvZ8c4OyHAM/T1aCFWPt8mI/AAAAAAAAAYs/6NqLoe7Pqiw/s1600/DSCN2573.JPG" /></a></div><br />
It was one of <i>those</i> days.<br />
<br />
I walked into the kitchen with good ideas and good intent and I walked out with a firm kick in my pride.<br />
<br />
Ouch.<br />
I hate that.<br />
<br />
I'll be honest and say that sometimes I can be rather melodramatic. You know... the cake didn't turn out so it must mean I'm a terrible baker, and oh my gosh now I'm rethinking my career decisions, and my life is over now I might as well just quit while I'm ahead.<br />
<br />
Um. Hello! Drama queen, please exit stage left. Thank you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OH2nphUcVyU/T1aCGqqsxeI/AAAAAAAAAY0/GCGiLlnMS68/s1600/DSCN2574.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OH2nphUcVyU/T1aCGqqsxeI/AAAAAAAAAY0/GCGiLlnMS68/s1600/DSCN2574.JPG" /></a></div><br />
So today I got right back into the water. Let's just say that my pride is regained so I guess my life can continue. I'm satisfied.<br />
<br />
I realized a few things today. Let me share them with you:<br />
<br />
1) Raw desserts always turn out for me. I just can't seem to screw them up. I like this;<br />
2) Baked goods are having less and less appeal to me. More often than not I am now turning to raw food for both meals and for snacks (read: I bought a big bag of cacao so lots of chocolate-y things). And probably most importantly;<br />
3) It's ok for things not to go perfectly all the time. I will have bad days. I just have to make the best of them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-aBeb5UvS9G4/T1aCIKjDEQI/AAAAAAAAAY8/A_m1AJLZlUo/s1600/DSCN2614.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-aBeb5UvS9G4/T1aCIKjDEQI/AAAAAAAAAY8/A_m1AJLZlUo/s1600/DSCN2614.JPG" /></a></div><br />
I might edit the post later and post the recipe.<br />
<br />
That is, I will if I can remember it.<br />
<br />
Cheers!<br />
<br />
P.S. You can totally see where my finger slipped onto one of the cakes in that last picture. Oops! I'll just eat that one, too...Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com5tag:blogger.com,1999:blog-7929130183579500560.post-82961608461987373052012-03-02T14:50:00.000-05:002012-03-02T14:50:47.136-05:00I definitely deserve a slice of cheesecake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xTh0hyivKJQ/T1EY0imXUII/AAAAAAAAAXc/q-1VJRJ2Id0/s1600/DSCN2504.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xTh0hyivKJQ/T1EY0imXUII/AAAAAAAAAXc/q-1VJRJ2Id0/s1600/DSCN2504.JPG" /></a></div><br />
I'm still on this raw kick, and I'm not sorry.<br />
<br />
I don't have a good reason for making this cheesecake. I've been feeling down lately, so maybe that's why I did it. Last weekend went unfavourably at work and to be honest I'm still running the events through my mind.<br />
<br />
But... it certainly won't help me lose weight and I don't think I really want to share it either. So it's just going to chill in my freezer. And when I'm a good girl—I mean a really, really good girl—then maybe I'll have a piece.<br />
<br />
That's my story and I'm sticking to it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-eLgletTL6Us/T1EY9XcmyzI/AAAAAAAAAYU/HnvD8CWBuuw/s1600/DSCN2539.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-eLgletTL6Us/T1EY9XcmyzI/AAAAAAAAAYU/HnvD8CWBuuw/s1600/DSCN2539.JPG" /></a></div><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Raw Blueberry Cheesecake</span><br />
Adapted from <a href="http://www.purplecarrotkc.com/2011/09/raw-raspberry-cheesecake.html">The Purple Carrot's adaptation</a>.<br />
<br />
Crust:<br />
1 cup raw almonds (mine were soaked and dehydrated)<br />
1 cup pitted dates<br />
a generous pinch of sea salt<br />
<br />
Filling:<br />
3 cups cashews, soaked<br />
2 tsp. pure vanilla extract<br />
Juice of 3 lemons<br />
1/2 cup virgin coconut oil (this will give it a coconut-y taste; use refined if you don't want that), melted<br />
1/2 cup raw agave nectar<br />
1 generous cup fresh blueberries, rinsed and patted dry, plus more for garnish<br />
<br />
For the crust: combine all ingredients in the bowl of a food processor and blend until everything is finely chopped and sticks together when pressed. Press the crust evenly into the bottom of a 9-in. springform pan bottom-lined with wax paper.<br />
<br />
For the filling: Combine all ingredients, except for the berries, in the food processor and blend until smooth. Pour roughly two-thirds of the mixture over the crust.<br />
<br />
Add the berries to the remaining mixture in the food processor and blend once again until smooth; pour over top to create three layers.<br />
<br />
// Another idea I had is to pour all of the filling into the pan, blend the berries separately, and then swirl the pureed berries into the filling. Totally up to you. //<br />
<br />
Place cheesecake into the freezer until firm, about an hour or two. Store in the freezer, and allow a couple minutes to thaw before slicing and serving. garnish with fresh blueberries, if desired.<br />
<br />
Yield: one 9-in cheesecakeAliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com12tag:blogger.com,1999:blog-7929130183579500560.post-7604296501155622162012-02-16T16:25:00.002-05:002012-02-16T16:27:17.047-05:00Just Experimenting<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5_AkCc8SVhM/Tz1uK_-ikaI/AAAAAAAAAWU/NbzibesnGOs/s1600/DSCN2464.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5_AkCc8SVhM/Tz1uK_-ikaI/AAAAAAAAAWU/NbzibesnGOs/s1600/DSCN2464.JPG" /></a></div><br />
My original idea was to make raw 'butter' tarts.<br />
<br />
I used to gobble those sweet, gooey pastries like no one's business when I was a kid <strike>which is probably why I was overweight</strike>. They were always at family picnics and get-together's, and I made a bee-line for them every time. My parents used to buy these big trays of them from the gorcery store and I always grabbed one or two after dinner. Saying I love them is a bit of an understatement, I hope you understand.<br />
<br />
I actually haven't even touched one for years, probably because I made myself sick of them. Also, ya know, the whole butter and egg ordeal that kinda makes them not vegan. Shucks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6Poss3HFn-o/Tz1wYn-2bTI/AAAAAAAAAW8/S9v9P3aHCMQ/s1600/DSCN2484.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6Poss3HFn-o/Tz1wYn-2bTI/AAAAAAAAAW8/S9v9P3aHCMQ/s1600/DSCN2484.JPG" /></a></div><br />
Now these are just something I made to try to indulge my mom (will report on that later), who is a lover of all things pecan. I personally don't even care for sandwich cookies. Anyway, I'm calling them Raw Maple-Cacao Pecan Sandwich Cookies (it's a mouthful, I know).<br />
<br />
I realize maple syrup is not raw. I've seen it used in some raw food cookbooks, though, so I thought I'd be ok here. Besides, I only used a little bit—maybe a tablespoon in the entire recipe—because a little goes a long way with maple syrup, I find.<br />
<br />
I wish I had a tea party or some event I could bring these to. I would love to host a vegan tea party! Bite-sized goodies are the best because they're just so cute and irresistible. Perfect with a cup of tea or almond milk—whatever you fancy.<br />
<br />
Curiously, I end up eating more this way. Oops!<br />
<div class="separator" style="clear: both; text-align: center;"></div>Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com4tag:blogger.com,1999:blog-7929130183579500560.post-63929380967289275662012-02-13T18:57:00.000-05:002012-02-13T18:57:14.102-05:00Cookies for Anxiety<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ICbDempZHMw/TzmNhiiVXwI/AAAAAAAAAVs/gpDXYxMRlDg/s1600/DSCN2427.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ICbDempZHMw/TzmNhiiVXwI/AAAAAAAAAVs/gpDXYxMRlDg/s1600/DSCN2427.JPG" /></a></div><br />
Growing up, I had a lot of trouble fitting in.<br />
<br />
I've been thinking a lot about the past and although I'm sure this isn't an uncommon feeling, I was trying to figure out why <i>I</i> had such a hard time.<br />
<br />
I felt really out of place when I was a kid, and I still do. And I'm wondering, how is it possible to feel this way within my own age group? Should there not be more commonalities between my peers and I? Ten years down the road and I realize only a handful of my friends are my age, I'm constantly surrounded by and associating with older people at work, and I'm developing tendencies strangely similar to my dad. The last one may or may not have anything to do with this.<br />
<br />
What I'm getting at is I really seem to connect with people five to ten years older than myself, and so I feel older, too. I'm anxious and I can't help but feeling time is running out and I need get my act together and accomplish something before I'm too old to do the things I want to do. Whatever those things are.<br />
<br />
I forget that I'm actually still quite young.<br />
<br />
I have time. I need to breathe. And make some cookies.<br />
<br />
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While these were in the oven, and I was peeking through the oven door (see? anxious.) I was feeling particularly bitter. It's probably because Valentine's Day is tomorrow and I have no one to share these cookies with.<br />
<br />
<i>Shouldn't I have met someone by now?</i><br />
<br />
It doesn't make sense to be having a quarter-life crisis seeing as how I haven't reached my quarter-life yet. I'm not even the type who yearns for a partner. I've always been ok with being single. Even on Valentines day, even at Christmas. These kinds of thoughts only cross my mind once in a blue moon.<br />
<br />
If you have a special someone, I hope you will both enjoy tomorrow. If not, well, it's not the end of the world. Besides, you are probably like me and are younger than you feel, or your time just hasn't come yet. Either way you still have time to meet people. Right? Right.<br />
<br />
And, in either case, making a batch of cookies is never a bad idea. I used <a href="http://www.vegcookin.com/a/spelt-jam-thumbprint-cookies/">this recipe</a> with homemade strawberry jam and then drizzled some chocolate over top. I'm so festive. Cheers!Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com4tag:blogger.com,1999:blog-7929130183579500560.post-23987151970618404212012-01-20T13:11:00.001-05:002012-01-21T10:03:53.155-05:00Carrot Juice on Impulse<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qQ7COh5-rcI/TxmoFjc4KnI/AAAAAAAAAU0/oL3Vs3vpKoY/s1600/DSCN2308.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-qQ7COh5-rcI/TxmoFjc4KnI/AAAAAAAAAU0/oL3Vs3vpKoY/s1600/DSCN2308.JPG" /></a></div><br />
<span style="font-size: x-small;">(You may notice I forgot to defrost these muffins before I began photographing. Pretend you didn't. For me.</span>)<br />
<br />
Occasionally, I am an impulsive shopper. Especially when it comes to food.<br />
<br />
Last week I bought some carrot juice. Prior to this, I have never tried it, and I don't think I ever would again.<br />
<br />
I did get used to it after a few tries, but I wasn't sold. I ended up throwing the rest of it out this morning because I just couldn't bare it once more.<br />
<br />
I do love carrots.<br />
<br />
Just not juiced.<br />
<br />
Fine. Now I know.<br />
<br />
Before I dumped it, I used it in these muffins and was able to cut back on sugar because of it. What a good idea, self!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yXuLiVbNNf0/TxmoCQOz9cI/AAAAAAAAAUc/lxma3cZvpN8/s1600/DSCN2297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-yXuLiVbNNf0/TxmoCQOz9cI/AAAAAAAAAUc/lxma3cZvpN8/s1600/DSCN2297.JPG" /></a></div><br />
<b><span style="font-size: large;">Carrot Spice Muffins</span></b><br />
Adapted from <a href="http://blog.fatfreevegan.com/2007/03/carrot-spice-muffins.html">Fat-Free Vegan Kitchen</a><br />
<br />
1 cup whole wheat pastry flour<br />
3/4 cup whole spelt flour (or more whole wheat pastry flour)<br />
1/4 cup raw sugar<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1 tsp ground cinnamon<br />
3/4 tsp ground ginger<br />
1/8 tsp ground cloves<br />
1/2 tsp salt<br />
<br />
1 egg replacer (I used <a href="http://www.canbrands.ca/cart.php?target=product&product_id=265&category_id=62">PaneRiso</a>)<br />
1/2 cup unsweetened applesauce<br />
1/2-3/4 cup unsweetened, natural carrot juice, plus extra if you need to moisten the batter<br />
1 tsp vanilla extract<br />
1-1/2 cups shredded carrots<br />
1/4 cup raisins<br />
<br />
Preheat your oven to 400 degrees. Spray a muffin tin and set aside.<br />
<br />
Mix together the first nine ingredients in a large bowl. In a small bowl, combine the next five ingredients; add to the dry ingredients, and mix just to moisten. If the dough seems a little dry, add a little more of the carrot juice. Batter will be thick (you aren't trying to thin it out, you just don't want it to be dry). Stir in the raisins.<br />
<br />
Spoon batter into prepared muffin cups. Bake 15-20 minutes, or until tested done. Cool in tin for a few minutes before removing to a wire rack.<br />
<br />
Yield: 12 muffins.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com3tag:blogger.com,1999:blog-7929130183579500560.post-61444286484503441762012-01-12T14:48:00.001-05:002012-01-12T15:42:57.036-05:00Happy Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UeFlSNDhIFI/Tw8zOYb0ukI/AAAAAAAAAUE/Wvm2RXdmqkg/s1600/DSCN2224.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UeFlSNDhIFI/Tw8zOYb0ukI/AAAAAAAAAUE/Wvm2RXdmqkg/s1600/DSCN2224.JPG" /></a></div><br />
I promised myself I would stay away from any sugars that weren't natural for this month, but I caved in. Truth is, I was really feeling a nice chocolate chip cookie today. I read something along the lines of if you are craving something than you shouldn't deny yourself whatever that is, to an extent, obviously.<br />
<br />
I'm not sure if I was really craving one or if it was just an excuse for chocolate.<br />
<br />
This recipe very closely resembles one from the <a href="http://www.amazon.ca/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X">Veganomicon</a>, and that's because I was using it as a guide. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sDeZAuQNsvc/Tw8zPYUwHPI/AAAAAAAAAUM/Nu-8-8yUkCM/s1600/DSCN2266.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-sDeZAuQNsvc/Tw8zPYUwHPI/AAAAAAAAAUM/Nu-8-8yUkCM/s1600/DSCN2266.JPG" /></a></div><br />
<br />
<br />
<b><span style="font-size: large;">Gluten-, Soy- and Nut-Free Chocolate Chip Cookies</span></b><br />
Adapted from <a href="http://www.amazon.ca/Veganomicon-Ultimate-Isa-Chandra-Moskowitz/dp/156924264X">Veganomicon</a>.<br />
<br />
2 scant cups certified gluten-free oat flour (or gluten-free oats ground into a flour to equal this amount)<br />
1/2 tsp. baking soda<br />
1/4 tsp. salt<br />
1/4 cup dark brown sugar<br />
Scant 1/2 cup organic, raw sugar<br />
1/3 cup canola oil<br />
1 GF egg replacer (like <a href="http://www.canbrands.ca/cart.php?target=product&product_id=265&category_id=62">PaneRiso</a> brand)<br />
1/4 cup rice milk<br />
1 tsp. vanilla extract<br />
2/3-3/4 cup allergy-friendly chocolate chips (such as <a href="http://www.enjoylifefoods.com/">EnjoyLife</a> brand)<br />
<br />
Preheat oven to 375 degrees. Line two cookie sheets with parchment; set aside.<br />
<br />
Combine oat flour, baking soda and salt in a bowl; set aside.<br />
<br />
In another bowl, whisk together prepared egg replacer, sugars, oil, milk and vanilla until emulsified.<br />
<br />
Stir dry ingredients into wet ingredients just until mixed. Gently fold in chocolate chips.<br />
<br />
Drop tablespoon-fuls of batter onto prepared cookie sheets and bake 10-12 minutes. Remove from oven and allow cookies to cool on sheets 5-6 minutes before transferring onto wire rack to finish cooling. Or just eat them warm. Whatever.<br />
<br />
Yield: 22 cookiesAliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com4tag:blogger.com,1999:blog-7929130183579500560.post-39000062402617468142012-01-10T15:28:00.000-05:002012-01-10T15:28:31.497-05:00Unfortunately, I Haven't Been on Vacation<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hR4IhWDDkac/TwyaqWhPixI/AAAAAAAAATc/OkLFc-kde-4/s1600/DSCN2189.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-hR4IhWDDkac/TwyaqWhPixI/AAAAAAAAATc/OkLFc-kde-4/s1600/DSCN2189.JPG" /></a></div>I've been neglecting this blog as I have been working a lot and haven't had much inspiration with food lately. Let me update you on what has been happening with me since my last post (in the form of bullet points, because I love bullet points):<br />
<br />
<ul><li>Work, work, work = money, money, and very little time for play;</li>
<li>I have been incorporating a larger amount of raw food in my diet, mostly because I got a dehydrator for Christmas and I want to get lots of use out of it, and;</li>
<li>I realized I've gained a bit too much weight since the summer and I've decided to cut down on the sweets!</li>
</ul>Well, I was trying to cut out the sweets. I have good <i>intentions</i>. For awhile, I just ate fruits to get my sweet fix, but let's just say that's now over. Hah! I'm so weak.<br />
<br />
Now that I finally have some time off work I have time to muck about in the kitchen, snack <strike>a lot</strike> while I work, make a mess of my kitchen floor, and break my spice grinder. I'm a little confused on how that last one happened.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KSRoICsGK0g/TwyarrJvERI/AAAAAAAAATk/Tq7S4xEFL0c/s1600/DSCN2198.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KSRoICsGK0g/TwyarrJvERI/AAAAAAAAATk/Tq7S4xEFL0c/s1600/DSCN2198.JPG" /></a></div>I'm calling this a Mini Raw Apple Cheesecake Pie. It started out as any ordinary raw apple pie but then I ended up with a cheesecake-like filling. Bye, traditional apple pie.<br />
<br />
I just threw things into the food processor so there is no recipe. I remember what I put into it, just not the quantities, so here you go: <br />
<br />
Crust: oats, apple, cinnamon, ginger, raisins<br />
Filling: cashews, dates + some soaking water, apple, cinnamon, raisinsAliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com5tag:blogger.com,1999:blog-7929130183579500560.post-27317385405400800572011-12-09T13:10:00.000-05:002011-12-09T13:10:31.632-05:00Easy as Pie<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IOa4fAw11Jg/TuJJOH7nC-I/AAAAAAAAATU/ViV5zo5WELo/s1600/DSCN2161.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-IOa4fAw11Jg/TuJJOH7nC-I/AAAAAAAAATU/ViV5zo5WELo/s1600/DSCN2161.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Confession: I get discouraged easily.<br />
<br />
Especially when it comes to pie. I love pie, but I am not very good at making it. No matter what I do, I always seem to mess up that crust. I keep going at it though... because in the end, I just want to eat some pie.<br />
<br />
This is a very festive tart. I was feeling particularly spirited this morning because it's been snowing non-stop. I couldn't shake that feeling, despite locking myself out of my house this morning in my pyjamas. I really did this. It was really embarrassing. At this time I decided I wanted to make a pie.<br />
<br />
Inspiration at its finest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-q11vB4UtKN8/TuJJKre9WxI/AAAAAAAAAS8/Fh2249kycnU/s1600/DSCN2146.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-q11vB4UtKN8/TuJJKre9WxI/AAAAAAAAAS8/Fh2249kycnU/s1600/DSCN2146.JPG" /></a></div><br />
Naturally the crust gave me trouble. It was sticking to my hands, and when I finally got it into the pan and into the oven, behold: I forgot to poke the crust when I blind-baked it.<br />
<br />
Uh-huh.<br />
<br />
It's fine. It was puffy, but it was totally fine. I waited for it to cool and ate half a box of <a href="http://www.marysgonecrackers.com/">Mary's Crackers</a>. It was fine.<br />
<br />
I was sure I had too much filling—I know, who says that? I was worried it would spill over, so onto a baking sheet it went (fyi: the juices did not bubble over for me. I worry too much).<br />
<br />
I'm really happy with this tart. It's so festive and tangy. Sprinkle some pepitas over thew top and it's downright fancy.<br />
<br />
<u><b><span style="font-size: large;">Cranberry- Ginger Holiday Tart</span></b></u><br />
<br />
1 single 8- or 9-inch pie crust, blind-baked (I used the recipe for the shortbread crust from the <a href="http://www.amazon.ca/Joy-Vegan-Baking-Compassionate-Traditional/dp/1592332803">Joy of Vegan Baking</a>)<br />
<br />
13oz. fresh cranberries, rinsed<br />
1/2 cup sugar (I used vanilla sugar, but that's just because I'm trying to use it up)<br />
1/4-1/2 cup currants <br />
1/4 cup chopped crystallized ginger<br />
1tbsp. cornstarch <br />
Dash kosher salt<br />
Handful of toasted pepitas, to garnish<br />
<br />
<br />
Combine cranberries, ginger, currants, cornstarch and salt in a bowl and toss to coat.<br />
<br />
Pour filling into baked and cooled crust. It will seem like the filling won't fit, but it will. It will look like it's too high, but it's not. If you are worried about the filling bubbling over (as I was) place the tart on a baking sheet before popping into a 375 degree preheated oven.<br />
<br />
Bake 35-40 minutes, until juices are bubbling. Remove from oven, sprinkle over the pepitas, and cool completely before devouring.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com1tag:blogger.com,1999:blog-7929130183579500560.post-62720633951459769822011-12-01T16:36:00.001-05:002011-12-01T20:23:53.534-05:00Let it Snow!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7NqJOC7CkOI/TtfrXO04atI/AAAAAAAAASc/q6X20UASZoc/s1600/DSCN1562.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-7NqJOC7CkOI/TtfrXO04atI/AAAAAAAAASc/q6X20UASZoc/s1600/DSCN1562.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Happy December!<br />
<br />
<br />
After months of wondering when it was going to happen, snow finally arrived here yesterday. I was afraid it would never come. I'm so relieved.<br />
<br />
I'm in the spirit for the holidays now. I need snow to get me started and on my merry way, so now I'm totally ok with playing my Christmas music and deck(ing?) the halls now.<br />
<br />
For this month, I have a few things planned to keep my oven busy. I will be sharing, of course! 'Tis the season, and all.<br />
<br />
For now, I have no recipe for these bars. I actually forget how I made them... as I took this photo back in October. All I remember is that they were full of chocolate and coffee.<br />
<br />
Yeah. I will work on that memory thing, I promise.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com6tag:blogger.com,1999:blog-7929130183579500560.post-86716698417380666202011-11-12T10:59:00.000-05:002011-11-12T10:59:13.133-05:00Hungry for Stories, and Chocolate<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xBaqDBKOLJs/Tr6ECT4wt6I/AAAAAAAAARs/xOGowmGrTRg/s1600/DSCN2127.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xBaqDBKOLJs/Tr6ECT4wt6I/AAAAAAAAARs/xOGowmGrTRg/s1600/DSCN2127.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>I didn't get a chance to post anything about Remembrance Day yet this week because I've been awfully busy with work, so forgive me for being a day late.<br />
<br />
I love history. It was always my favourite subject in school, and I used to dedicate a lot of my time to reading non-fictions during my recreational time (back when I had an excess of it). My family is the same way; my mom keeps our family's genealogy records and is constantly updating them, my brother has assumed history as a minor in university, and my sister had recently developed an interest and is going on a school trip this spring to Belgium to see the war memorials and so on.<br />
<br />
Despite this, my family's roots aren't really in history. My ancestors were all simple farmers, right up to my mother's father (who was actually rejected to join the army during the war because his 'trigger' finger on his right had was cut off when he was a boy, even though he was actually left handed).<br />
<br />
I'm trying to say that we doing have any hero stories or special badges or medals passed down. I used to be a little ashamed of this. But then I though, alas, there had to be some who stayed behind.<br />
<br />
Since I work at a retirement home, I was lucky enough to have some of the residents show me medals and pictures from their late husbands. It was really fascinating. I often fantasize about what it would have been like to live during that time, and this isn't something I go and tell people, but I think on this kind of thing often.<br />
<br />
One woman was married when she was seventeen. <i>Seventeen</i>. I'm older than that now, I thought. Because her eyesight isn't so good, I read out a little poem for her about soldiers going off to war. I finish, and I notice her eyes are glistening, and she's no longer looking at me. And it hits me.<br />
<br />
"Where did all the years go?" She asked, to no one in particular.<br />
<br />
I just sat there, awestruck. She's holding and old leather case in which two hand-coloured photographs are kept: from nearly century ago, an elegant, young married couple in their late teens.<br />
<br />
I can't help it, I just think of my grandparents who have been gone so long, when I was so young, that I can barely remember their faces now. Where did all the years go, indeed.<br />
<br />
I think I can learn a lot of things from these people. There are things I would like to ask my grandparents and stories I would like to hear, but I cannot do that, so this will suffice. All the residents have some stories to tell, they're just waiting for someone to listen. More than being proud, I believe they just don't want those memories to be forgotten. Therefore, they are looking for someone to pass down those stories to, so the memories of their loved ones can continue on. I'm always all-ears.<br />
<br />
<br />
I'm not too sure where I was going with that, it's a bit of a mess. Just like those chocolate sables at the top of this post. If you haven't forgotten them already, throughout my blabbering.<br />
<br />
I think I messed up, probably because I didn't measure the baking soda (oops). They certainly don't <a href="http://www.latartinegourmande.com/2007/03/04/down-below-with-herme-and-chocolate-hemisphere-sud-avec-herme-et-du-chocolat/">look like these</a>. But they taste good. I will try this recipe again and actually measure things properly this time. I just get impatient, you know? It's chocolate, for goodness sake.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com1tag:blogger.com,1999:blog-7929130183579500560.post-43149345160210994362011-11-06T12:39:00.002-05:002011-11-07T18:56:11.052-05:00My Kind of Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eMgumc9s0SA/TrLcIgKxz0I/AAAAAAAAAQ0/9PfsxSvKRIo/s1600/01.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eMgumc9s0SA/TrLcIgKxz0I/AAAAAAAAAQ0/9PfsxSvKRIo/s1600/01.png" /></a></div><br />
I have this thing for oatmeal.<br />
A really big thing.<br />
A 'to the ends of the earth and beyond' kind of thing.<br />
<br />
I put oats in nearly anything, and if I could have oatmeal for breakfast every day (ie. if I wasn't so lazy or busy most mornings) then I probably would. It's one of those things I just don't see myself tiring off. Like chocolate or peanut butter... or chocolate <i>and</i> peanut butter.<br />
<br />
It's been months since I've made any baked oatmeal. Oh, how I've missed it! There is just something so comforting about a bowl of warm oatmeal. In its baked form, oatmeal becomes a special treat—something different.<br />
<br />
The following is a recipe I've changed quite a bit, and one I change every time I make it. I don't even remember the source anymore. I'm always switching it up, between the type of fat (you could even sub in apple sauce if you want), sweetener, and nuts and fruits used. Alter it depending on what is in season or simply by what is in your kitchen.<br />
<br />
<span style="font-size: large;"><b>Baked Oatmeal</b></span><br />
<br />
1 cup rolled oats<br />
1/4 cup walnuts, chopped<br />
1/4 cup maple syrup (or liquid sweetener of your choice)<br />
1/2 tsp baking powder<br />
3/4 tsp ground ginger<br />
Generous pinch of salt<br />
1 cup unsweetened non-dairy milk<br />
1 flax egg (or 1/4 cup fruit puree)<br />
1 tbsp olive oil<br />
1 tsp vanilla extract<br />
1 ripe banana, sliced into rounds<br />
3/4 cup blueberries, fresh <i>or</i> frozen, divided<br />
<br />
Preheat over to 375 degrees. Spray a casserole dish and set aside.<br />
<br />
In a mixing bowl, mix together oats, walnuts, baking powder, ginger and salt. In another bowl, stir together maple syrup, milk, flax 'egg', oil and vanilla.<br />
<br />
In the casserole, place banana slices in a single layer; sprinkle over 1/2 cup of the blueberries. Evenly cover the fruits with the oat mixture, then pour over the milk mixture. Sprinkle remaining blueberries on top.<br />
<br />
Bake 30-35 minutes, or until golden and mixture has set. Allow oatmeal to sit 5-10 minutes before serving. Serve warm. Store leftovers in an airtight container in the fridge up to a few days.<br />
<br />
Serves 4Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com2tag:blogger.com,1999:blog-7929130183579500560.post-70751584278626573652011-11-02T15:35:00.000-04:002011-11-02T15:35:37.373-04:00Starting From the Bottom<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-H58vhTYB6t8/TrGU7bp31gI/AAAAAAAAAQs/PfdvemBAKbE/s1600/DSCN2010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-H58vhTYB6t8/TrGU7bp31gI/AAAAAAAAAQs/PfdvemBAKbE/s1600/DSCN2010.JPG" /></a></div>Sorry about pulling a disappearing act during the final days of MoFo. Unfortunately I had a bunch of things to do which left no time for baking and a very unhappy me. Boo hoo.<br />
<br />
Today I want to talk about the holidays. <a href="http://cookiesforalligator.blogspot.com/2011/10/apple-pie-cake.html">My thanksgiving</a> already passed, but the American Thanksgiving is later this month (I can totally still celebrate that, right?), and Christmas is in just over 50 days! Soon the year will be over. Where did you go, 2011? I will be an old lady before I know it. End melodrama now.<br />
<br />
I'll start by announcing that I don't have many holiday traditions or special memories, especially not involving food. I grew up on processed, packaged foods. My parents aren't much of cooks, so they use a lot of boxed mixes and such. Rarely was there anything homemade, and definitely nothing like cookies made from scratch. It makes me sad to think about it, truly.<br />
<br />
Somewhere along the line when I was a vegetarian and had to make meals for myself, I picked up some kitchen skills. I had to teach myself how to cook, use a knife, season my food, etc. Where my persistence and patience came from, I don't know.<br />
<br />
But that's a different story. What I'm trying to get at here is that regarding holiday favourites—like pumpkin pie, cranberry sauce and gingerbread cookies—all of the ones I grew up with don't hold much weight in the memory for me because they were all store-bought. And I might be ok with that if there had been just one thing I could hold on to, as if to say, "At least I have ____!" But I really don't.<br />
<br />
I was thinking, now that I'm a vegan, maybe I should be making <i>my own</i> holiday traditions. I mean, a tradition can't become a tradition right away, but it has to start at some point before it can hold traditional status and all that.<br />
<br />
So I'll be mucking around with a lot of cookie recipes (poor, poor me), and more savoury things, too. Please do recommend me recipes, or even just a food that reminds you of the holidays (and is vegan, of course). By this time next year, I should have a few recipes under my belt that make a reappearance. And I do mean quite literally under my belt. Such are the consequences of bulk recipe testing.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com3tag:blogger.com,1999:blog-7929130183579500560.post-27390346020976838082011-10-27T12:44:00.001-04:002011-11-07T18:55:46.566-05:00Vegans Are Sneaky Creatures<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lbuili9dJpU/Tql-bcF2bxI/AAAAAAAAAM0/zC4TN14a5VA/s1600/DSCN1987.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-lbuili9dJpU/Tql-bcF2bxI/AAAAAAAAAM0/zC4TN14a5VA/s1600/DSCN1987.JPG" /></a></div><br />
The best thing about vegan baking (besides the fact that it is vegan, of course) is that it is so <i>innovative</i>. I think even omnivores have to give credit to this. From the flax 'egg' to sneaking beans into our desserts (and therefore making them healthy. Am I right, or am I right?), vegan's are always finding new ways to re-create old favourites that are traditionally made with the use of egg and dairy products.<br />
<br />
Vegan food never fails to surprise and amaze me. Whilst browsing the web, I often come across some truly lovely adaptations and inventions alike that only aid to inspire me.<br />
<br />
If you didn't know it, I am another one of those <a href="http://cookiesforalligator.blogspot.com/search/label/chocolate">chocolate fanatics</a>. I tend to sneak it into everything. Chocolate bars tempt me at natural food stores. I will use any excuse to have it for breakfast, or put it in something "healthy". Black bean brownies totally fit that bill, right? I mean—hello!: beans are healthy. And chocolate is too. Dark chocolate. Yeah!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gywPDy5uL4A/Tql-cruZrhI/AAAAAAAAAM8/lAAi9WCTASc/s1600/DSCN1988.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gywPDy5uL4A/Tql-cruZrhI/AAAAAAAAAM8/lAAi9WCTASc/s1600/DSCN1988.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
I have been meaning to make black bean brownies for awhile. It's always in the back of my mind, and I have collected quite a few different recipes—all of which I plan to test out. So first let me tell you what I like in a brownie: I like a little crust or 'skin' on the top; a dense, moist interior; and a rush of good chocolate flavour that will stick it to my frequent chocolate cravings.<br />
<br />
I know what people think about vegan baked goodies, and brownies in particular. It is difficult to achieve a perfect brownie, regardless (especially since everyone's preferences are different, if only slightly), but a <i>vegan</i> brownie? You mean no eggs? Good luck! I don't necessarily disagree, but I do think it is possible to create great vegan brownies.<br />
<br />
This recipe is one that I adapted slightly from <a href="http://mylittlecelebration.com/food/vegan-black-bean-brownie-bites/">My Little Celebration's adaption</a>. I quite like it. There could have been more of a crust on them, and I may have underbaked them because I forgot when I put them in the oven so... I guessed. Oh well! These are seriously super chocolate-y, fudge-y and moist. You could use regular unsweetened cocoa powder but for some reason I have a bias for the dutch-processed variety. No clue why.<br />
<br />
It really is true what they say about black bean brownies: you would never know there are beans in there. So go ahead and have two or three for second breakfast. After all, beans and chocolate are totally good for you. Feel free to add a handful of vegan chocolate chips or chopped nuts. More for your health!<br />
<br />
<b>EDIT (28 Oct 2011)</b>: If they're too gooey for you, (I don't mind a little gooey-ness but) you can just put them in the fridge for about an hour or so and they will firm up nicely. Still chewy and fudge-y, just not as gooey as they are at room temp.<br />
<br />
<span style="font-size: large;"><b>Super Fudge-y Black Bean Brownies</b></span><br />
Adapted from <a href="http://mylittlecelebration.com/food/vegan-black-bean-brownie-bites/">here</a>.<br />
<br />
1-1/2 cups cooked black beans<br />
2 flax 'eggs'<br />
3 tbsp. canola oil (or coconut oil, melted—use refined if you don't want the coconut flavour)<br />
Scant 3/4 cup dutch-process cocoa powder<br />
Dash of salt <br />
1 tsp. pure vanilla extract<br />
Scant 3/4 cup raw sugar<br />
1 tsp. baking powder<br />
1 heaping tsp instant coffee powder<br />
<br />
Preheat oven to 350 degrees. Lightly oil an 8-in. baking dish and set aside.<br />
<br />
Prepare flax 'eggs' (2 tbsp flax meal mixed with 6 tbsp warm water) and allow to sit and thicken 3-5 minutes.<br />
<br />
In bowl of food processor, combine all ingredients (except add-ins, if using) and puree until smooth.<br />
<br />
Pour batter into the prepared dish. Bake for 30 minutes (I think it was about 30 minutes... oops!), or until top is dry and brownie has started to pull away from the sides of the pan. Cool for at least 30 minutes in the pan before removing and cutting into squares of your desired size.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com1tag:blogger.com,1999:blog-7929130183579500560.post-86930746716961318742011-10-26T14:16:00.000-04:002011-10-26T14:16:13.077-04:00"Where Has All the Granola Gone?" and Other Frustrations<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V21z4JBcVvk/TooEQ5ucIaI/AAAAAAAAADs/FlZMc819r-4/s1600/DSCN1618.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-V21z4JBcVvk/TooEQ5ucIaI/AAAAAAAAADs/FlZMc819r-4/s1600/DSCN1618.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>I'm not sure this can really be called a MoFo post.<br />
<br />
What if I mention the pumpkin ginger and carob bread, and the pumpkin granola I made this morning? I <i>would</i> have pictures. Really, I would. I had every good intention to take them, but I didn't because... I have a rather sad amount of granola left and the bread isn't ready to be posted yet. I need to tweak the recipe a bit.<br />
<br />
That said, this isn't much of a MoFo post, but I wanted to take a moment just to vent my recent frustration.<br />
<br />
Inside my head I am a fairly vocal vegan. But on the outside, I am calm: I don't scold my omnivorous family and friends, I don't go around preaching my beliefs whilst shoving my opinions in others' faces. I like to think I can be pretty unbiased when I want to be, and that I don't let certain comments and practices from others bother me.<br />
<br />
But there is only so much one can take. I'm sure you know what I mean. I can't stand being patronized, told that I'm wrong because my opinion is different, or looked down upon when it comes to veganism (when it comes to anything, really, but I'm keeping this strictly about veganism).<br />
<br />
Lately I've run into all of these things, and more than once. I often feel like I can't even defend myself or I'll end up hurting someone's feelings or making them angry. And the more I try to keep it to myself, the more frustrated I become with everything.<br />
<br />
I know why I am a vegan and I am a person who sticks to my ethics and beliefs. So, in a way, I think these experiences and the anger that comes from them is making me stronger rather than deterring me. Last night was the first time I stood up for myself, and for veganism. Needless to say, it left the other party a bit dumbstruck. Not necessarily just because of what I said, but because I said anything at all.<br />
<br />
Don't worry; this is still a food blog. But I guess I should just get it out there that I may have a post or two like this in the future.<br />
<br />
I have a day off work tomorrow which means I will be baking all day. And eating all day. And hopefully photographing everything before it disappears.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com2tag:blogger.com,1999:blog-7929130183579500560.post-7274846838438810362011-10-22T15:15:00.000-04:002011-10-22T15:15:48.588-04:00In a Bit of a Funk<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AkstnJtIGxQ/TpXL58VIV_I/AAAAAAAAAFQ/H3uveozQRFQ/s1600/DSCN1819.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AkstnJtIGxQ/TpXL58VIV_I/AAAAAAAAAFQ/H3uveozQRFQ/s1600/DSCN1819.JPG" /></a></div> It seems without my knowing I've missed a couple days of mofo. Whoops!<br />
<br />
I'm going to blame my lack of energy as of late. I'm still not sleeping well, so that could also be it.<br />
<br />
I haven't baked anything since last time, so I don't have anything to share. These tomatoes were from my mother's garden a few weeks ago. My herbs have died since (thought they look rather sad here, too).<br />
<br />
Also, I take back what I said about pumpkin. I like it, but I don't think I love it. Or maybe that pumpkin pie smoothie I attempted earlier was just a fluke. In small amounts pumpkin is ok for me. Can't win 'em all.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com1tag:blogger.com,1999:blog-7929130183579500560.post-53577962335952083442011-10-19T14:56:00.001-04:002011-11-07T18:54:42.126-05:00Too Many Apples, But I Won't Complain<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-NfgPazz62O4/Tp8bDdDW1TI/AAAAAAAAAJw/cBEZ2yMibBc/s1600/DSCN1954.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NfgPazz62O4/Tp8bDdDW1TI/AAAAAAAAAJw/cBEZ2yMibBc/s1600/DSCN1954.JPG" /></a></div>You guys know <a href="http://cookiesforalligator.blogspot.com/2011/10/apple-pie-cake.html">I love apples</a> right?<br />
<br />
Of course I love them all-year around, but there is something about an apple in Autumn that makes it special. It's not an icon of this season for nothing, you know.<br />
<br />
We have an entire drawer-full in our refrigerator dedicated to apples right now. Today, on this dark and rainy day (yes, another one of those) I decided a nice apple-y treat would be nice. Too bad it doesn't call for more apples though! One apple doesn't quite clear out a drawer-full.<br />
<br />
Oh, and I finally landed a job as a receptionist. It's not my dream job, but you have to start somewhere, as they say. It will definitely take some getting used to, but I think I'll be able to handle it in time. Tips from any current or former receptionists, perhaps? I only plan to work for a year before (hopefully) going to college next Autumn.<br />
<br />
<br />
<span style="font-size: large;"><b>Soft Apple and Almond Cookies</b></span><br />
Not sure where I found this recipe. I'll update this if I find out.<br />
<br />
2 cups flour<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. ground cinnamon<br />
1/2 cup vegan buttery spread <br />
1/2 cup raw sugar<br />
1/3 cup packed brown sugar<br />
1 flax 'egg' (1 tbsp. flax meal mixed with 3 tbsp. water; let sit at least 5 minutes to thicken)<br />
1 cup applesauce<br />
1 apple*<br />
100g ground almonds<br />
<br />
Preheat oven to 335 degrees (I know this sounds like a weird temperature, but it worked just fine for me).<br />
<br />
In a small bowl, mix together flour, baking powder, baking soda and cinnamon; set aside. Wash and core the apple (you can peel if you want to but I didn't), then cut it into small cubes.<br />
<br />
In another mixing bowl, beat 'butter' and sugars until creamy. Add flax 'egg' and applesauce and mix until combined. Stir in the flour mixture, then ground almonds and cubed apple to form a soft dough.<br />
<br />
Drop dough onto parchment-lined baking sheets and bake, in upper and lower thirds of the oven, about 20 minutes, or until golden. Allow cookies to cool 2-3 minutes on the sheets before transferring to cooling rack to cool completely.<br />
<br />
Just a note that I ended up with three cookie sheets of cookies, so for the third one, I just baked on the middle rack, and it only needed about 15 minutes to bake.<br />
<br />
*I used a medium-sized Gala apple, but any apple would work here, I think.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com3tag:blogger.com,1999:blog-7929130183579500560.post-37818894526687251892011-10-18T14:07:00.000-04:002011-10-18T14:08:36.596-04:00New Things<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-e7Qt_cAgbak/Tp24cc_4XbI/AAAAAAAAAIY/vZzQr1BriHI/s1600/DSCN1929.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e7Qt_cAgbak/Tp24cc_4XbI/AAAAAAAAAIY/vZzQr1BriHI/s1600/DSCN1929.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>I love trying new things, especially if that 'thing' is food.<br />
<br />
I'm going to get funny looks or this, but I have never tried pumpkin before. I know, I know! No pumpkin pie, no pumpkin oatmeal, nada pumpkin.<br />
<br />
Regardless, I somehow built up a collection of pumpkin recipes. When I see pumpkin foods, I am drawn to them (like pretty much everything <a href="http://www.ohladycakes.com/">Ashlae</a> has posted this month) even though I had no idea before if I liked it or not.<br />
<br />
Well, now it is safe to say I like pumpkin! I am joining the pumpkin lovers bandwagon.<br />
<br />
So yes, these granola bars are indeed pumpkin granola bars. The <a href="http://cleaneatingchelsey.com/2011/10/11/chewy-pumpkin-spice-granola-bars/">recipe</a> is from <a href="http://cleaneatingchelsey.com/">Clean Eating Chelsey</a>, and it is <i>very</i> yummy. The only things I did differently were: replaced have the agave with apple cider (no idea why I did this but it worked anyway), used walnuts instead of almonds, and carob chips instead of cacao nibs.<br />
<br />
Can I just say, carob and pumpkin are really good together. Really good. You should try it out.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-iZ5iaM4LwkY/Tp2_a7FYr6I/AAAAAAAAAJQ/gQzlmk-INrU/s1600/liebsteraward.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iZ5iaM4LwkY/Tp2_a7FYr6I/AAAAAAAAAJQ/gQzlmk-INrU/s1600/liebsteraward.png" /></a></div>I almost forgot! I was nominated by the lovely Mandee at <a href="http://cupcakekitteh.blogspot.com/">Cupcake Kitteh</a> for the Liebster Blog Award.The award is for blogs with less than 200 followers in an effort to bring attention to them. Thank you! So now it's my turn. <br />
<br />
1. Show you thanks by linking to the person who nominated you.<br />
2. Link to 5 of your top picks and leave a comment on their blog to let them know.<br />
3. Post the award on your blog.<br />
4. Enjoy the love and support of some wonderful people on the interweb!<br />
<br />
I clearly need to get around more because thinking of five was a little tricky. I also have no idea how to check how many followers a blog has (I must be new) so I'll just go ahead and nominate whoever. I'm nominating:<br />
<br />
1. <a href="http://notjustgreens.blogspot.com/">Unhealthy Vegan</a><br />
2. <a href="http://vgan-jar.blogspot.com/">VGANJAR</a><br />
3. <a href="http://threeandahalfvegans.blogspot.com/">Three and a Half Vegans</a><br />
4. <a href="http://mobettavegan.blogspot.com/">Mo Betta Vegan</a><br />
5. <a href="http://brittanysvegkitchen.blogspot.com/">Birttany's Veg Kitchen</a>Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com5tag:blogger.com,1999:blog-7929130183579500560.post-61626688474593599452011-10-16T16:33:00.001-04:002011-11-07T18:53:30.013-05:00Disappearing Crackers, Oh My!<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-idBt3scJiOQ/TpsmDAZFcOI/AAAAAAAAAIA/lT9Bgc8OtQc/s1600/DSCN1879.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-idBt3scJiOQ/TpsmDAZFcOI/AAAAAAAAAIA/lT9Bgc8OtQc/s1600/DSCN1879.JPG" /></a></div>Who doesn't like crackers? Be honest.<br />
<br />
I have to take a moment to express my love for crunchy things, but crackers in particular. I like crackers on their own and with hummus or a fruit spread; I like crackers loaded with other crunchy bits and I like plain 'ol crackers, too.<br />
<br />
I try not to buy them, and my dislike of processed and packaged foods has kept me on track, but when I get around to making some... well. That is when I get myself into a bit of a complex. It may start out as an innocent craving (or I might not even be craving them) but if a box of crackers is near me—just watch out.<br />
<br />
I will steal your crackers. You can rest assured a batch will not go stale when they are in my presence. I'll transform into cookie monster's cousin. I'm so serious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hb2441gGRBA/TpsmAVKjPRI/AAAAAAAAAHw/j0AIfDTQqto/s1600/DSCN1875.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hb2441gGRBA/TpsmAVKjPRI/AAAAAAAAAHw/j0AIfDTQqto/s1600/DSCN1875.JPG" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div>If you didn't notice, these crackers include figs, which I adore. Speaking of figs, I am feeling left out regarding fresh figs because I can't seem to find any. I keep seeing recipes that use fresh figs and each time I do, I become more bitter.<br />
<br />
But back to the crackers: they are crunchy with a nice subtle sweetness from the figs. They have become my new favourite cracker, but I will not be making them again for awhile. The batch is already half done.<br />
<br />
I have no idea how that happened.<br />
<br />
<b><span style="font-size: large;">Fig and Almond Flax Crackers</span></b><br />
Loosely adapted from <a href="http://yujai.blogspot.com/2010/04/healthy-snack-fig-flexseed-and-pecan.html">this recipe</a><br />
<br />
1/3 cup whole flax seeds*<br />
1/4 cup flax meal (ground flaxseeds)<br />
1 cup all-purpose flour*<br />
1/2 cup whole wheat flour<br />
1/ tsp. baking powder<br />
1/4 tsp. salt<br />
1 tbsp. brown sugar<br />
4 tbsp. vegan butter<br />
1/4 cup almonds, chopped<br />
1 cup dried figs, chopped<br />
1/2 cup non-dairy milk<br />
<br />
<br />
Preheat oven to 325 degrees. In a mixing bowl combine flax seeds, flax meal, flours, baking powder, salt and sugar.<br />
<br />
Add butter to dry mixture and use your fingertips to gently cut in the butter until you achieve a coarse crumb consistency.<br />
<br />
<br />
Fold in the chopped nuts and figs and milk, and mix until the dough is smooth. On a piece of plastic wrap, knead just to bring everything together (no more than a few seconds), wrap, and chill for about 10 minutes.<br />
<br />
On a lightly floured surface, roll out half of the dough to 1/8-inch thickness. Cut into 2-inch squares and transfer them to an ungreased baking sheet. Repeat with the other half of the dough while the first batch chills bakes (I chilled mine on the sheet before baking because I was paranoid about the dough being too warm).<br />
<br />
Bake crackers until golden brown, 25-30 minutes (the original recipe says to bake them for 20 minutes, but I think my crackers were a little too thick, so I had to go for longer). You want them to already be quite firm when they come out of the oven and they will firm up more as they cool. Cool on sheet until cool enough to touch, then cool completely on a rack. Get your crunch on.<br />
<br />
Yield: I got 32 crackers, but mine were all different sizes. I'm no help here.<br />
<br />
<br />
* I found that that there was too much flax seed and flour, and a lot of it didn't get incorporated into the dough, so you could probably cut down on at least one of them a little bit.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com4tag:blogger.com,1999:blog-7929130183579500560.post-47209814315986806272011-10-15T15:46:00.000-04:002011-10-15T15:46:03.392-04:00Chocolate is Good for the Soul<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v4lKnobFdSU/TpnepyhWqUI/AAAAAAAAAHg/DwVAoiZa6lQ/s1600/DSCN1914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-v4lKnobFdSU/TpnepyhWqUI/AAAAAAAAAHg/DwVAoiZa6lQ/s1600/DSCN1914.JPG" /></a></div>(Ignore the terrible photo, it's still dark and rainy!)<br />
<br />
Please keep me away from chocolate. I must be on a chocolate high. It's getting a little ridiculous. First I made the chocolate loaf from yesterday's post, then I made these <a href="http://www.thewannabechef.net/2011/09/27/raw-chocolate-ganache-tortes/">raw chocolate ganache tortes</a>, then I bought an organic dark chocolate bar, and now I'm looking at black bean brownie recipes. Yeah.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xhQfVp9EfB8/TpnerUx5T2I/AAAAAAAAAHo/O3r2NPds238/s1600/DSCN1927.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-xhQfVp9EfB8/TpnerUx5T2I/AAAAAAAAAHo/O3r2NPds238/s1600/DSCN1927.JPG" /></a></div><br />
<br />
These are a little sad-looking, I know. I probably should have made them in a small loaf pan, as suggested (I used an 8-x8-inch because one just happened to be on my counter) so that they would be taller but they are so incredibly delicious, that I won't complain this time.<br />
<br />
My only change in the recipe was using cacao powder in the filling because I ran out of cocoa powder, and I left out a tablespoon of agave. They were very sweet, but I won't complain about that either since I love anything rich, sweet and indulgent. A lot.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com4tag:blogger.com,1999:blog-7929130183579500560.post-55467343464690512892011-10-14T18:03:00.000-04:002011-10-14T18:03:05.676-04:00Muckin' Around<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-6QhTtfOdmfk/TpivmlloXJI/AAAAAAAAAHA/AESNZPstW_k/s1600/DSCN1864.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-6QhTtfOdmfk/TpivmlloXJI/AAAAAAAAAHA/AESNZPstW_k/s1600/DSCN1864.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
It rained again today. I love rainy days, but every day this week so far has been rain. Boo!<br />
<br />
On days like this, I get the urge to throw a bunch of ingredients from around my kitchen into a bowl or food processor and see what comes out of it. Call it an effort to relieve myself of boredom or some supernatural power of rain, but this always happens.<br />
<br />
Sometimes I get good results. Sometimes I should probably be less of a mad scientist and more of a baker. But lets not talk about bad things. I'm all about the good right now.<br />
<br />
I decided I haven't made enough bread lately (yeah right!) and I figured I couldn't go wrong with something chocolate.<br />
<br />
In this case, I think it needed more flour, and probably some baking soda, so I won't be posting a recipe until I do another trial or two. Just know that there is chocolate and coffee. And mushy ripe bananas. And some more chocolate.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com2tag:blogger.com,1999:blog-7929130183579500560.post-17522934253810142452011-10-13T15:03:00.001-04:002011-11-07T18:51:01.296-05:00If Muffins Could Talk<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gBY-jjrjVuI/TpcY1PIu6PI/AAAAAAAAAGo/H-Y_WUEnLwY/s1600/DSCN1799.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gBY-jjrjVuI/TpcY1PIu6PI/AAAAAAAAAGo/H-Y_WUEnLwY/s1600/DSCN1799.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>I'm not a big fan of muffins. The shape, I mean. Somehow I just find bread tastes better baked in a loaf pan. Maybe that's just me. Besides, twelve is too dangerous an amount to have around for only one person. Into the freezer they go! <br />
<br />
I am, however, a big fan of lemon. I will gladly stuff most lemon-flavoured goodies into my face. I also love raisins, and I will continue to love them no matter how many times my friend tells me they remind her of old, wrinkly skin. What? They are just raisins to me.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gcZ22ZN4e08/TpcY31YNqcI/AAAAAAAAAG4/PUUhdEcrlMs/s1600/DSCN1815.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-gcZ22ZN4e08/TpcY31YNqcI/AAAAAAAAAG4/PUUhdEcrlMs/s1600/DSCN1815.JPG" /></a></div>So I guess those are the factors that made me like these muffins. They are extremely lemony, which delighted me much-ly. Part of the muffin stuck to the liner though. Isn't that qualified for cheating? What are they trying to tell me?<br />
<i>Stop eating, Alicia</i>.<br />
No, I will not.<br />
<br />
And for the record, I would have baked these into a loaf pan, but I couldn't find a clean one. I guess I should go do something about that now.<br />
<br />
<br />
<b><span style="font-size: large;">Lemon-Raisin Muffins</span></b><br />
Adapted from <u>Kellogg's Corn Flakes Cereal Recipe Collection</u> <br />
<br />
1-1/2 cups flour<br />
1/3 cup raw sugar<br />
1 tbsp. baking powder<br />
1/4 tsp. salt<br />
2 cups unsweetened corn flakes cereal<br />
1-1/4 cups non-dairy milk (I used almond)<br />
1 egg replacement<br />
1/3 cup canola oil<br />
2 tsp. grated lemon rind (I used an entire lemon... it may have been more than 2 tsp. but I'm ok with that)<br />
1/2 cup raisins<br />
<br />
Combine flour, sugar, baking powder, and salt and set aside.<br />
<br />
In a large bowl, combine cereal and milk. Let stand until cereal is softened, about 2 minutes. Add "egg", oil, and lemon rind. Beat well. Add flour mixture and stir until almost combined. Stir in raisins.<br />
<br />
Divide batter into 12 greased or lined <strike>(only if you want rude muffins)</strike> muffin cups. Bake at 400 degrees for 20 minutes, or until lightly browned.<br />
<br />
Yield: 12 muffinsAliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com3tag:blogger.com,1999:blog-7929130183579500560.post-26645767263499578102011-10-12T13:59:00.001-04:002011-11-07T18:49:55.272-05:00The Wonderful World of Chickpeas<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Opu5lyUl17E/TpXL9uPQjRI/AAAAAAAAAFo/CtNRzxbTElg/s1600/DSCN1823.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Opu5lyUl17E/TpXL9uPQjRI/AAAAAAAAAFo/CtNRzxbTElg/s1600/DSCN1823.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>I don't eat sandwiches often. Honestly, I usually try to avoid them, because I'm clumsy and so I will end up wearing the sandwich before it's done. It's pretty much a given.<br />
<br />
But yesterday I saw <a href="http://www.vanilla-and-spice.com/2011/09/chickpea-fries.html">this recipe</a> for chickpea fries which made me think about <a href="http://vgan-jar.blogspot.com/2011/10/baked-socca-quesedillas.html">these socca quesadillas</a> I have yet to make, which in turn made me want to try making a chickpea sandwich. And I'm very glad that I did. I will go out and say this is probably one of the best sandwiches I've ever eaten. That's right, folks: a non-sandwich lover approved sandwich.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1f77TCYZ7JU/TpXMB2KKEqI/AAAAAAAAAGA/xUWV4Bg1EmY/s1600/DSCN1834.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1f77TCYZ7JU/TpXMB2KKEqI/AAAAAAAAAGA/xUWV4Bg1EmY/s1600/DSCN1834.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Frankly, you could give me (almost) anything slathered in hummus and I'm almost guaranteed to love it. Who doesn't love that stuff?<br />
<br />
This isn't really a recipe (besides the chickpea batter part), just a list of ingredients. And you could use any vegetables you want, and assemble them how you like, too. This is what I used:<br />
<br />
1 recipe <a href="http://www.vanilla-and-spice.com/2011/09/chickpea-fries.html">chickpea fries</a> (cut into 4 squares)<br />
1/3-1/2 large sweet potato, sliced thinly<br />
1 red bell pepper, sectioned into quarters <br />
2 small tomatoes, sliced thinly<br />
2-4 romaine leaves, washed and cut in half width-wise<br />
Hummus<br />
Salt, to taste<br />
Olive oil, for roasting and frying<br />
<br />
Roast the sweet potato slices and bell pepper with a little olive oil on a baking sheet in a preheated 375 degree oven (I don't remember how long I left them, no more than 10-15 minutes, flipping them over halfway through).<br />
<br />
Meanwhile, fry two chickpea squares at a time in a large skillet with 1/2 tbsp. olive oil, 5-8 minutes, until browned and crispy, flipping halfway through.<br />
<br />
To assemble sandwich: take two chickpea squares and slather on some hummus (this is for my love of hummus as much as to make the vegetables stick to it—no mess here!). On top of one square, place 3 slices sweet potato, then a romaine leaf half, then 3-4 tomato slices, then a pepper quarter, then another romaine leaf half, then 3 more sweet potato slices, then another pepper quarter, and finally place the other chickpea square on top, hummus-side down. It sounds like a lot, and it is, but it fits, I promise! Press down gently (don't wanna squish out your vegetables). Repeat with the remaining chickpea squares, hummus and vegetables.<br />
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Makes 2 delicious sandwiches.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com6tag:blogger.com,1999:blog-7929130183579500560.post-5194476511383974842011-10-10T14:05:00.000-04:002011-10-12T14:00:49.809-04:00Apple Pie... Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-x-2bmsbjzk8/TpMre-ZMMgI/AAAAAAAAAFA/Lwh3MScsE4I/s1600/DSCN1752.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x-2bmsbjzk8/TpMre-ZMMgI/AAAAAAAAAFA/Lwh3MScsE4I/s1600/DSCN1752.JPG" /></a></div><br />
People think I'm crazy because I don't really care for cake, but I've always been more of a pie girl, myself. It's that age-old debate: pie or cake (I'm certain it's been debated since cakes and pies existed)? I will always choose pie because I love the crust—even more-so than the filling. <a href="http://cookiesforalligator.blogspot.com/2011/10/puddles-of-disappointment.html">I told you</a> I like crunchy things, didn't I?<br />
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But today is about cake. And apples. Heaven knows I haven't <a href="http://cookiesforalligator.blogspot.com/2011/10/go-green-eat-salad.html">blogged</a> about apples <a href="http://cookiesforalligator.blogspot.com/2011/10/honesty-is-best-policy-or-im-just.html">already</a> this month. I have a thing for apples <strike>especially in pies</strike> because they are such a versatile fruit. They work in most any preparation, in savoury or sweet recipes, and even as a condiment (I need to get on the apple butter-making train, ASAP).<br />
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When October comes around, I am eating apples pretty much every day and often buying more than I can manage. Since I had some apples that were going bad, I decided there was no better way to use them up than to make something with them.<br />
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Don't ask me how I ended up with cake. I just came across the recipe for German Apple Cake in <a href="http://www.amazon.ca/Joy-Vegan-Baking-Compassionate-Traditional/dp/1592332803">The Joy of Vegan Baking</a> and I knew I had to make it. I think it looks gorgeous and tastes just like apple pie. Don't tell pie I said that, though.Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com15tag:blogger.com,1999:blog-7929130183579500560.post-87118778494342953422011-10-09T14:55:00.000-04:002011-10-12T14:01:08.624-04:00Puddles of Disappointment<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PbdttvQfxRA/TpHsT38PJHI/AAAAAAAAAEs/bL_xizxJXo0/s1600/DSCN1679.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PbdttvQfxRA/TpHsT38PJHI/AAAAAAAAAEs/bL_xizxJXo0/s1600/DSCN1679.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
I never really cared much for pudding when I was a kid. I liked crunchy things. It's just like how I never liked soft cookies; I prefer the crunchy, crispy kind. But something possessed me to make pudding today, so I did.<br />
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I realize now that I still don't like pudding. If you can even rightly call this pudding... it didn't set up well. It was supposed to be butterscotch but it didn't taste like butterscotch. I was rather disappointed. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SlCIs0fKArI/TpHsVTsOcAI/AAAAAAAAAEw/3MoaAAWeQ20/s1600/DSCN1690.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SlCIs0fKArI/TpHsVTsOcAI/AAAAAAAAAEw/3MoaAAWeQ20/s1600/DSCN1690.JPG" /></a></div>Aliciahttp://www.blogger.com/profile/17701777692356070054noreply@blogger.com3