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Sunday, April 10, 2011

CARROT BANANA LOAF


i honestly wasn't crazy about this,
so i won't pass on the recipe,
but i iced it with coconut cream cheese icing
and it was a huge hit with the roommates.

i hate making loaves.
they take forever to cook,
they're hard to get not to stick to the pan,
it just makes more sense to me to make cupcake sized things,
or maybe in a shallower, wider cake pan.

i really liked the idea of these ingredients in combination,
but i much prefer my carrot-pineapple-coconut cake.
and i'm also keen to try blending the carrots
and wet ingredients in my Vitamix,
and using a carrot puree instead of grated.
i think it will make a beautiful colour.

Carrot Pineapple Cake (from the Harrowsmith Cookbook, Vol III) (thrifted)

2 C flour
2 1/2 t soda
cinnamon
2 t salt
whisk/ sift together,
then add the rest (below) all at once
and mix till just combined.

1 c oil/melted butter
anywhere between 3/4 C and 2 C sugar, any kind, honey even.
3 eggs
1 C (or one small can) crushed pineapple, well drained
2 C grated or food-processed carrot
1 1/2 C coconut (opt)
1/2 - 1 C nuts/seeds. (opt)

9x13" pan for 40-50 min at 350 F
or cupcake pan for 20 min(?) at 350 F

top with cream cheese icing or just cream cheese and toasted coconut.
or eat it nekkid!
the cake i mean, or i guess you could be nekkid too. if you're into that.

SANDWICH SMORGASBORG


there's been some serious sandwich
and condiment making around here lately.
olive tapenade,
sun dried tomato goat cheese,
caramelized onions,
guacamole,
garlickly yogurt...
all on the same sandwich.
amazers.

this was the sandwich i made after
napping on the couch all day
after only getting a couple hours sleep
after doing keg stands.

i wish you all delicious, memorable sandwiches in your futures,
and successful keg stands.
if you're into that kind of thing.

CHOCOLATE SHEET CAKE

you want some straight up-chocolately goodness?

i made some serious substitutions and i'm still really happy with what i got.
i also made it so thin that i could stack slices like pancakes.
yummmmmm.

so first of all i halved the recipe and made it in a 17"x11" pan.
baked it at 350 for 12 min.

halved the sugar. used brown.

used almond milk instead of butter and milk in the icing.

also i used chickpea flour, as seen below,
so that my wheat-free friend could have some.
this flour comes in other brands.
sometimes it's called pea, chickpea and fava bean flour.

i recommend using slightly more raising agents
and sifting it because
it creates slightly denser baked goods than wheat,
and smells really weird before it's baked,
but it always turns out super tasty.
and obviously it's really good for you.
no one can ever tell the difference.

omg yom yom yom.




Saturday, April 2, 2011

STUFFED CRUST PIZZA

that's right.
and it was amazing.
totes ma new fave.

just some grated cheese held together with yogurt or cream cheese,
onion salt, garlic powder, pepper...

grated cheese mountain.

sauce,
sausage,
peppers,
caramelized onions,
leeks,
broccoli,
asparagus,
cilantro.

cheese.

now the crust is my fave part.

TERRIBLE POST

this is going to be a terrible post because
i can't remember what these foods were.

they look pretty tasty don't they?
i'm pretty sure this was like a curryish stew,
with onion, cabbage, mushroom, carrot....
sauteeing mushrooms before you put em in is so nice.
give em some colour.

these were def delicious roasted fingerlings.
i remember those.
yom.


that's a.m., by the way.