Friday, July 18, 2008
In May, I made this cake for my oldest daughter's birthday. Vegan chocolate with a peanut butter buttercream. My daughter loved it!
The cake and the frosting were so good, I made this flavor combo into cupcake for a friend's bridal shower.
Here's a Plum-Strawberry Crisp I made for a dinner party. The recipe's from Veganomicon. I sub'ed the sugar with maple sugar and baked in the individual cups to make it more special. The anise seeds in the crumble are genius and delicious.
Lately I haven't been baking as much. I've been really concentrating on preparing more raw recipes. Here are my early exeriments.
This is an Almond-Coconut-Date Shake made with the milk and meat of a young coconut, dates and raw almond butter. On the top is a mix I bought premade over at Juliano's. It's made with dried goji berries, raw cacoa nibs, coconut shavings and raw nuts. Fantastic!This is a Raw Thai Coconut Soup. I serve it slightly warmed and it is delicious!
Monday, April 28, 2008
Last week, I also baked a ton of stuff for my older daughter's animal rights group at her middle school. They held a bake sale to raise money for Animal Acres. The kids descended like locust and it was a big hit. Great job, group!
Vegan vanilla and chocolate cupcakes.
Vegan Chocolate Chip Cookies
Tuesday, April 15, 2008
Animal Acres had their Earth Day event last weekend. We helped out with some cupcakes - 120 of them! And they made me this cool sign. I baked the signature Earth Day cupcakes that I made for my youngest daughter's birthday last year. All in all, the event was a big success. Animal Acres is the best!
Monday, March 31, 2008
Vegan coconut cupcakes with coconut "buttercream" with fondant stars for a friend's birthday. I didn't use any refined/granulated sugar for the cake. They're made with half maple syrup and half agave. The agave gives it that pretty golden color.
Three-Berry Tart with almond crust for a BBQ
A twist on the Brombeerbusser cookies, made with Swiss Black Cherry jam that I found at local Italian deli.
Saturday, March 22, 2008
It's a combination of Fran Costigan recipes. It has an almond crust, a lemon layer, a tofu cream layer and topped with candied Meyer lemons. So good.
This is a vegan Chocolate-Chocolate Cake with Cashew Brittle. It's inspired by Martha Stewart. I made it for my best friend Mandy's birthday.
It's small, double layer cake, only about five inches in diameter. In the middle there's a layer of ganache, a layer of tofu mousse, some of the brittle and topped with the mousse and brittle. Very decadent!
Here's a tiny banana nut loaf! I am definitely into small baking right now. I can't resist the itty bitty loaf molds and cutting cakes down. It's too cute.
Wednesday, March 12, 2008
These are mini vegan apple pies baked in the muffin pan. These were inspired by British baker Angela Boggiano.
This is a pear ginger tart adapted and veganized from a recipe listed at allrecipes.com, where I troll often.
The crust is made from crushed vegan gingersnaps. The filling is a lightly sweented "cream cheese." The pears are lightly sweetened and tossed in cinnamon and ground ginger. These were fantastic.
Saturday, March 1, 2008
These are Mini Layered Coconut Cakes made for my friend Kim's birthday. I used the Coconut Cloud Layer Cake recipe from Fran Costigan's book More Great Good Dairy-Free Desserts and iced the layers and outside with a basic vegan coconut buttercream. The toppers are tempered chocolate set in shapes.
Wheeler's Black Label sent me a sampling of his vegan ice cream last week! Whoohoo! I baked these orange-ginger cookie bowls for the occasion. This recipe is also from Fran's lovely book.
This is a gorgeous ginger ice cream topped with the clove-infused caramel sauce I made for the Maduro Cupcakes. There's a little "milano" cookie on top that I made with the orange-ginger cookies sandwiching chocolate.
This sundae has Wheeler's ginger and green tea vegan ice creams. So, so delicious. Thanks Wheeler!
Saturday, February 23, 2008
These I baked for the family. Monogram cupcakes! Rich chocolate cake with a simple vanilla frosting, lettered in dark chocolate. Yum.
And these I baked for the office. I attended a week-long vegan baking intensive this past week at the Natural Gourmet Institute in Manhattan, and I promised the office something immediately when I returned. These are Coffee Cake Muffins inspired by a cake recipe by Fran Costigan.
Sunday, February 10, 2008
Tuesday, January 29, 2008
These are pumpkin chocolate chip cupcakes with cinnamon icing. The original recipe is from Vegan Cupcakes Take Over the World, and they are delicious.