The Breville Pie Maker. An excellent tool for the pie aficionado. It is similar to a George-Forman grill, except for making mini- pies. It looks like this:
Anyway, this is my newest baking tool. Of course, I’ve made plenty of apple pies before, but never adorable, mini-sized pies that cut out the extra step of weaving a lattice top. And only ten minutes for the pies to cook! For the Breville Pie Maker, you use any filling you want: cherry pie filling, apple, raspberry (you will want to precook filling first). I fully plan to use pizza crust to make mini-pizzas, a feta and spinach filling, vegetable pot pies, mushroom and walnut pates, and whatever else I can come up with in the future. I know for a fact I will have a Breville Pie Maker dinner party one day (if I ever have time). If I was giving the Breville Pie Maker an official review, I would give it a 10 out of 10. It preheats in no time, is very cost-effective, and has a non-stick surface so that cleanup is easy and effortless.
I ended up making apple filling for my first attempt at the baby pies. It’s about to snow, and it can’t hurt to have some pre-made dessert. So I made a few pies to stock my own kitchen, as well to feed to my friend Matt.
Today several of us copywriters had a work party. When it seems like a long day break it up with good (or bad for you) food and background music. Group work works better. So what do you do to increase study, work ethic, and creative morale (when you’ve been diligent for 5 hours)?
Funnfetti Cake Cookies.
1-Mention to your classmates that you have a box of Funfetti Cake mix.
2-Grant will mention that Funfetti Cake can also be Funfetti cookies. COOKIES.
3-Stop all your work to make said cookies, because you are postive they will give you creativity.
4-Bake and devour. Possibly debate whether they are better crispy or gooey.
5-Your work is magically done.
1 box confetti cake mix
1/3 cup oil
Mix all ingredients in bowl with wood spoon. Form 1 inch balls on a floured baking sheet. Bake for 6-8 minutes at 375 degrees.
Martha Stewart’s Cupcakes is the BIBLE of cupcakes. From experience I can say real bakeries actually refer to this book for recipes and decorating tips. Though it doesn’t have many vegan recipes, it has really great ideas and easy techniques for making a cute and easy cupcake. Cupcakes only became a competitive food art after this book was published… Not really. But take my enthusiasm for what it is. If you have a real interest in cupcake creation, you must must must own this cookbook.
Anyway, this is the book I used to get the recipe for Liz’s birthday cupcakes. I used buttermilk cake as base and swiss meringue for the icing. I took half of these and added cocoa and dark red dye to make an alternate choice of “red velvet” cupcakes. I also added brandy to 1/3 of the cupcakes, and gold sugar sprinkles to some others, and [I think] amaretto for the other 1/3 cupcakes. I’m shamefully making this post two months too late. Sorry.
Liz is one of my non-vegan friends, so this was the first time I had used eggs in a long time (locally raised eggs from the co-op). In fact, I still have two leftover eggs and I can’t fathom finding a use for them. Were I to make cookies in the near future (and I am), eggs just seem like an unnecessary, costly novelty item. So vegan cookies it is. The more I cook vegan, the easier it is to forget about those old-fashioned things like butter, eggs, and milk.
Check out Liz’s [better] original photo of my cupcakes at her photoblog http://365inohten.wordpress.com/2010/02/12/12-feb-2010/ for February 12, 2010. She has a new photo every day at simply http://365inohten.wordpress.com if you like what you see.
These are the two photos she took:
Here’s a wholistic view of how they all turned out (without) the fondant ladybugs I ran out of time to make:
These are gluten-free, vegan, raspberry, and chocolate muffins. They can also be known as the super-muffin. In fact I am sure the muffins would be offended if you didn’t agree. If you are a health nut with a sweet tooth, this is the perfect recipe for you. I adapted this recipe from The Flying Apron cookbook. Baking Gluten-free is relatively easy as long as you avoid regular white or wheat flour and use a flour alternative that [obviously] lacks gluten. If you haven’t heard of gluten, read about it here: Gluten Sensitivity. If you don’t care and don’t want to know about gluten, just use the regular baking flour you have in your cabinet.
- 3/4 cup chestnut flour (or just use more brown rice flour)
- 1 3/4 cups brown rice flour (you can get it in bulk at Whole Foods)
- 1 1/3 cups cocoa powder
- 1 1/2 tsp salt
- 1 tbsp baking soda
- 1 cup oil (I used walnut oil)
- 1 cups water (I wanted to use almond milk but wasn’t sure if it would mess up the texture)
- 1 cup sugar
- 1 cup maple syrup
- 1 cup raspberries
- 1/2 cup vegan chocolate chunks
Preheat oven to 375 degrees. Combine the dry top half ingredients in bowl. Use electric whisk to combine the bottom ingredients, and then slowly add the pre-mixed dry ingredients until smooth. Put batter in muffins tins (but it WILL rise, so not to the brim!) and cook 25 minutes. Depending on how many raspberries you added you might need to keep it in the oven longer.
*Note* The original recipe called for garbonzo bean flour, but it was too earthy to go with the chocolate for my taste.
This blog is fairly new enough that I haven’t broken in any of my baker’s recipes/ journey of being a baker lady. That is to say, yummy layered cakes or cupcakes. Or something like Harry Potter pumpkin pasties. I’m already backlogged a year’s worth of baking, so it’s impossible to decide where to start. So I suppose, I’ll have to go in reverse order, from newest to oldest. This post isn’t really about recipes, only to foreshadow pictures to come of cakes I will make, that should get progressively prettier. I recently took an 8 hour cake decorating class. This is swiss meringue icing, made with lots of egg whites and butter. This is one of the most ideal icings for decorating–very smooth. You shouldn’t use buttercream if you’re going to be making a completely smooth coating.
Sort of futile to practice handwriting, as professionals use either stencils to trace or gum paste/fondant cutouts. And I should tell you, it’s a good thing no one really freewrites, because if you’ve met me you know that legible handwriting has never been one of my skills. This is how my final cake turned out. Please ignore the happy Easter colors. I swear the next cake won’t be so nauseatingly happy. The filling was vanilla cake with chocolate layers, each dabbed with a mixture of 1/2 sugar + 1/2 water + orange juice. It wasn’t my recipe, and I don’t mean to be elitist, but my cake recipes are actually moist. I think half the time people only buy cakes because of their shape or beauty, but none of it matters unless it passes the cake-taste test.
Banana Bread is one of the first desserts I made when I started college and realized how easy and fun cooking could be. Before college my mom had always been such an wonderful and accommodating cook to my vegetarianism I never knew that cooking was something I had inherited.
As I’ve learned to cook I’ve called my mom countless times asking for recipes that she had used in the past–this is one of them. The added wheat flour makes it a bit more healthy.
1/2 cup butter
1 cup sugar
[cream these ingredients]
4 large mashed bananas
(the more ripe, the better)
1 cup white flour
1 cup wheat flour
1 tsp. baking soda
1/2 cup chopped walnut or pecans
1/2 cup chocolate chips (optional)
[add the remaining ingredients]
Bake at 350 degrees for 55-60 minutes
You can also eat this for breakfast, especially heated up. My friend Whitney would insist that you smother it in cream cheese.
When you think of chocolate chip cookies, I hope your connotation is childhood, simplicity, and smiles. If not, you might be like Harold Crick in Stranger Than Fiction, who doesn’t start living life until he eats a cookie made from scratch. Well, sort of, anyway.
So chocolate chip cookies were the last non-vegan food I had before my monthlong vegan challenge, which started January 7, 2010. I find with chocolate chip cookies, the less ingredients, the better they turn out. Just be sure to be generous with the chocolate.
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 tsp. vanilla
1/4 teaspoon brandy (optional)
splash lemon juice (optional)
2 cups chocolate chips
1 cup walnuts (optional)
Mix the dry ingredients (flour, salt, baking soda). In a separate bowl mix the wet ingredients (sugar, butter, eggs). When creamy add the dry bowl of ingredients but remember to never overmix flour, and then stir in extras (chocolate chips, nuts, oats, etc.) by hand.
Scoop out the gooey batter with a tablespoon onto a cookie sheet, and bake at 375 degrees in the oven for about 10 minutes until you smell the melted chocolate you are moments from tasting.
Pour a glass of milk, soy milk, or rice milk, and enjoy!