Posts filed under ‘Baking’

Pumpkin Spice Muffins

Made from Babycake’s recipe, with a couple slight deviations (most intentional, one accidental… forgot the vanilla). Despite the lack of vanilla though these turned out amazingly well! So soft, fluffy, and moist.

I made a couple using silicon muffin cups from the Animal Rescue Site

My preferred way to eat them – with apple butter!

Here’s the recipe from the book

I didn’t have quite enough coconut oil, so I topped it off with canola. I also subbed half of the agave nectar with maple syrup, and sprinkled cinnamon and sugar on top.

October 20, 2010 at 12:18 am Leave a comment

Pizza Potato

Craving both pizza AND potatoes? Here’s the perfect solution!

Ingredients:
– 1 russet potato
– Pizza or marinara sauce
– Daiya mozzarella cheese
– Red pepper
– Olive oil
– Salt
– Pepper
– Oregano

Directions:
– Preheat oven to 400 degrees
– Wash the potato and remove blemishes, then stab it all over with a fork
– Coat the potato with olive oil and generously sprinkle on the salt, pepper, and oregano
– Bake the potato on the rack for 45 minutes
– Remove the potato, but don’t turn off the oven. Stab the potato across the middle with a fork, and then pop it open by squishing the sides together
– Spoon in the sauce and dump on some cheese and chopped peppers. Top with more oregano
– Return the potato to the oven and bake for 10 more minutes

Enjoy your potato pizza!

October 7, 2010 at 3:58 am Leave a comment

Lemon Poppy Tea Cake

This amazing little tea cake is easy to make and super tasty. So tasty in fact that it disappeared way earlier than planned! Oh well, I’ll just have to bake more now =) I discovered that it most excellent when eaten with a generous topping of blackberry jam.

I didn’t use the right size pan so it’s a little squished looking. The taste is all there though!

Recipe coming soon!

October 6, 2010 at 7:21 am 1 comment

Chocolate Chip Cookie Sandwiches

Also from the Babycakes cookbook. These cookies were pretty tasty on their own, but after adding the icing and making cookie sandwiches, they just took off into awesome land.

And this is the cookie jar I keep my cookies in. So cute!!!

Recipe coming soon.

October 6, 2010 at 7:16 am 1 comment

Banana Bread

I made this recipe from one in Babycake’s book! Babycakes is an all vegan and mostly gluten-free bakery in NYC. They have amazing stuff, if you’re ever in the area definitely check them out!!

Serving suggestion: Serve warm with apple butter on top!

Recipe coming soon

October 6, 2010 at 7:12 am Leave a comment

Spinach and Pepper Pizza

Nothing too fancy, just a new pizza. This one with spinach!

Ingredients:
– Gluten-free English muffin
– Pizza or pasta/tomato sauce (I used Amy’s family style marinara but any tomato sauce will do)
– Fresh spinach
– Daiya mozzarella cheese streds
– Red bell pepper

Directions:
– Open up your muffin! If it was frozen, give it time to thaw until it can be popped open. If you’re impatient though 30 seconds in the microwave should be enough to pry it open.
– Cover the top with spinach leaves.
– Cover the leaves with the sauce.
– And the sauce with the cheese.
– Top with sliced peppers.

Now to cook it! There’s a few options. You can bake it in an oven, or you can toast it in a toaster oven. I prefer the latter. Not all toaster ovens are the same, but for mine, it works best to toast it on max twice. That should melt all the cheese and crisp up the muffin. If it’s not melty or crisp enough for you, then just toast it for longer.

Enjoy!

October 6, 2010 at 7:06 am Leave a comment

Hasselhoff Potatoes aka Sea Bugs

I varied the recipe slightly from traditional hasselback potatoes (added rosemary, thyme and olive oil and left off the parmesan), so I’m calling these Hasselhoff potatoes instead. They look a bit like bugs, don’t they? I can imagine them crawling around on the ocean floor, possibly hanging out with this guy.

Ingredients (to serve 1-4 depending on how hungry you are)
4 russet potatoes
2 tbsp Olive oil
2 tbsp Earth balance, melted
Salt
Pepper
Rosemary
Thyme

Directions
– Preheat oven to 400 degrees F
– Wash potatoes and remove blemishes/eyes
– Using a sharp knife, cut the potato into thin sections a few mm thick. Don’t cut all the way down so they’re severed from the potato – stop a few mm before you get to the bottom.
– Rub the potatoes with olive oil
– Melt the Earth Balance and pour over the potatoes
– Sprinkle with salt/pepper/rosemary/thyme (however much to suit your tastes)
– Place potatoes on a cookie sheet on the middle rack of the oven and bake for one hour

Optional: Additional Earth Balance can be poured on/more spices added at around 40 min in, after the sections have split apart, if you want to be sure each slice gets some one it. (That’s what I did)

Remove from the oven and enjoy!

October 6, 2010 at 6:56 am 1 comment

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