Bo-nan-a! Bread!

Something leftover from Fall break. My recollection of this creation was most definitely prompted by the warm (HOT!) weather we're experiencing in Williamsburg, temperatures quite comparable to those of Fall break... except it's almost November this time.

Bread

2 cups flour

3 bananas

1 1/2 tsp baking soda

1 tsp salt

1/4 cup brown sugar

1/8 cup maple syrup

1/2 cup applesauce

1 egg replacement

cinnamon to taste (1 1/2 tsps +)

Topping

Mix vegan butter, flour, and sugar to desired consistency/quantity.

Raisins and walnuts, are of course, great to mix in. I want to try cashews and dates sometime, though. Unfortunately, I was out of all of the above.

Cheers,

Me.

I'm Pregnant with Excitement for Fall

So it's finally cooled off here in Williamsburg--the day after Fall Break. It hasn't stopped me from baking like it's the day before Thanksgiving, though.

Mini [chilled] pumpkin pie.

It's essentially a pumpkin pie. However, instead of baking the pie filling you just throw it in the fridge for several hours and then in the freezer for a few more. This means you do not need egg replacer or non-dairy milk. You are only required to make it taste good, not all the complications that hitchhike along with the process of baking. Pumpkin puree, pumpkin seasoning (or just cinnamon, nutmeg, ginger, etc.), a little raw cane sugar, maple syrup and you're set. Chocolate and caramel drizzle with some crushed candied walnuts makes it an official danksgiving.

I am going here for an entire day for Thanksgiving break:

http://www.stickyfingersbakery.com/index.php

Cheers

LOTS of Goodies.

Ice Cream!

Vegan vanilla ice cream with a cinnamon drizzle and banana chips in a home made cone.

Ice Cream

3/4 Cup Vanilla soy milk

1/4 light vegetable oil (Blend thoroughly)

3 Tablespoons sugar (Blend once again)

1/2 teaspoon vanilla extract

Freeze overnight

Cinnamon Glaze

1 teaspoon cinnamon

1/2 teaspoon nutmeg

2 1/2 Tablespoons confectioners sugar (vary amount for desired quantity)

1 Tablespoon Soy Milk (vary for quantity and thickness)

"Cone" Bowl

The bowl is just a mini pie crust pressed into a jumbo muffin pan.

Pancakes

A regular pancake recipe. I substituted apple sauce for an egg and vanilla soy milk for cows milk.

More Biscotti!

This is my third attempt. The first was a lemon almond which I made at The Grind later (it sold out in a day), after that I made pumpkin with a chocolate glaze. This is plain recipe with a powdered sugar glaze and orange zest.

Orange Biscotti

Fluff 1/2 a cup of vegan butter

Mix in 1/2 a heaping cup of sugar

Add in a replacer for two eggs (Ener-G works best here)

Add 1 teaspoon of orange extract

Seperately,

Mix 2 cups of white flour

1 1/2 teaspoons of baking powder

1/2 teaspoon of baking soda

1/2 salt

Mix dry into wet in stages. If too dry at a tablespoon or two of Soy milk.

Bake on the top rack at 350F until the top is hard-ish and slightly brown (25 min+)

Remove from oven and let cool for a few minutes.

Cut into slices and cook each side 10 min.

Cool, then add drizzle and zest.

I want Fall weather for Fall break, meow!

More nom noms!

Homemade Vegan: [really] Spicy tomato soup, veggie sandwich, and carrot raisin muffin.



The bread was a simple bread from made from scratch



The muffins!

Catch Up.

I made peanut butter strawberry scones (a play on PB&J) at The Grind yesterday. Today I made Cinnamon Ginger muffins. Something like this...

Except I made them with a brown sugar crumble topping. So good.

After I got off work, Greg (my duathlon world champion suitemate) and I went out grocery shopping for dinner. It was quite a feast. Here's the end result:

A black bean burger with lime cilantro hummus and guacamole. You might also notices the side of sweet potato chips, too. All homemade, all fervently rustic, and all delectable. The preparation was truly enjoyable. Greg and I were cooking in the moment. No recipes or measuring utensils. At one point I asked him how much olive oil he had put on the sweet potatoes. He replied, "some"--a sufficient answer which my palate later confirmed as the correct one, indeed.

We're going to try to cook every Sunday. Stay tuned.

I also am going to make more ice cream sometime (hopefully) this week. I have an idea for a homemade cone/bowl.

A bit of a Break

Well, after a few weeks of bloglessness, I have some old muffins to post.

Double chocolate!

Peach!

Healthy Flax Seed.

School's been tough. In the first three days of classes I read 180 pages, by the fourth I read 220, and by the 8th day I had made it above 400 pages. I love everyone in my resident life staff, we had a lot of fun in training. The biggest news relevant to the type of blog that this is is that I'm officially a baker! The coffee shop I am always at (literally--about 6 to 8 hours a day) hired me as the weekend baker. I'm learning a lot from the owner, and getting tons of experience that would normally cost me money and time--time I'm now getting paid for. I have some exciting new baked goods to post up and hopefully some new, original photography of them. I plan on having some great baking stories from The Daily Grind each weekend, too.

~Cheers

Junior Year!

Well, it's my first day back at school. After rearranging my new room for a frustrating three hours, I decided to make some more muffins.

Banana soy mix (soy nuts, pumpkin seeds, chopped almonds, and craisins)

Tomorrow is my first day of RA training, it's gonna be tiresome. Which means I should probably only ride about 20 miles tomorrow before we meet for breakfast at 7:45, right? Right.