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!

– 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

– 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.


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

– 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

Perfect Baked Potato

I love baked potatos, and this is my favorite!

Baked potato

baked potato


Preheat your oven to 400 degrees F. Select a large potato and wash it (scrub!) and remove the eyes and blemishes.

Using a fork, stab your potato repeated all over (poor potato!)

Coat the potato with olive oil, and sprinkle with spices! I chose salt, pepper, thyme, cumin, and cayenne pepper.

Place the potato in the oven directly on the rack, and bake for one hour.

When the potato is done, poke a line across a flat side with a fork, and give your potato a squeeze. It will pop open.

Top with soy sour cream and fresh chopped chives!

September 23, 2010 at 9:50 pm 2 comments

Rainbow Pepper Pizza and Mexican Pizza

Gluten-free English muffin, marinara sauce, Daiya, plus onions and red, green, and yellow bell peppers.

Gluten-free English muffin, salsa, Daiya, black beans, green peppers, and black olives. (This one could have been toasted longer for more cheesy meltiness, but it was still delicious!)

July 15, 2010 at 12:13 am Leave a comment

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