Sunday, November 20, 2011

Vegan Chocolate Cake


I'm not eating eggs right now in hopes that it will clear up the Boy's eczema. It's working pretty well so far, but tonight I really wanted a treat. Luckily, HOF is visiting for Thanksgiving and reminded me of this Vegan Chocolate Cake recipe I had randomly found in the comments section of a blog post on favorite food storage recipes. Then she made it for me and did all the dishes - it was awesome.


3 c. flour
2 c. sugar
3/4 c. cocoa
1 tsp. salt
2 tsp. baking soda
2 tsp. vanilla
2 tsp. vinegar
1 c. oil
2 c. water

Sift dry ingredients together. Add vinegar, vanilla, oil and water. Beat well. Pour into ungreased pan. Bake at 350 for 35 minutes.


I made a berry compote by simply simmering down frozen blueberries and raspberries on the stove until they made a nice, thick sauce. And then we made it not-so vegan by serving it with whipping cream and ganache. Delicious.


Monday, November 14, 2011

Turkey Relish Tray


Um, this is the cutest idea ever. Cheeseball for the turkey head. Arrange veggies. I am totally going to use this for T-day from here on out. Thanks MB!

Stewed Apple Breakfast


I've been eating this for breakfast pretty much every morning lately. The Boy has some eczema so I'm trying to avoid dairy and eggs to see if it clears up. Since I'm also trying to avoid grains for my own sensitivities, that has pretty much destroyed all of my usual breakfast candidates. So I came up with this.

I just open a jar of my chunky, canned applesauce and warm it up on the stove. Then I open a can of whole fat coconut milk and scoop out a few generous spoonfuls of the cream that hardens in the top of the can. Let it get all melty in the warm sauce. Top with nuts if desired. 

And that's it. I store the coconut milk in a glass tupperware in the fridge and use the liquid part of the can for a smoothie at some point during the week.

Sunday, November 13, 2011

Kale Salad


Loved this kale salad recipe. The first time I made it, I did the garlic on the cutting board with a knife and the salad turned out lemony and delicious. The second time, I dug out the mortar and pestle for the garlic and it was a completely different salad. Garlicky and also delicious. We leave the breadcrumbs out because we're cutting grains at the moment but I'm sure that would make it even better.

Also, the blog this recipe comes from has a bunch of recipes I'm excited about trying. Thank you JL for the great find!

German Chocolate Cake


This was the totally awesome Captain America cake my sister-in-law made this year. Yes, she free-handed that. And the kids all got to make shields at the party. It was very cool. Anyway, delicious cake. Recipe comes from V's mom.

Cake
1 package (4-ounce) German Sweet Chocolate
1/2 cup boiling water
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter or margarine
2 cups sugar
4 egg yolks
1 teaspoon vanilla
1 cup buttermilk or sour milk
4 egg whites, stiffly beaten

Melt chocolate in boiling water, cool.  Cream butter and sugar well.  Add egg yolks, one at a time, beating well after each.  Blend in vanilla and melted chocolate.  Add soda and salt.  Add half of the flour and half of the milk.  Blend well.  Add remaining flour and milk.  Beat egg whites until stiff.  Fold into cake batter mixture.  Pour batter into three gener­ously greased and floured 8 or 9-inch round cake pans.  Bake in pre­heated 350 degree oven for 30-35 minutes, or until cake springs back when lightly pressed in center.  Cool in pans 15 minutes.  Remove and cool completely on racks.  Fill between layers and frost top with Coconut Pecan Frosting.  Frost around sides of cake with Chocolate Buttercream Frosting.

Coconut Pecan Frosting
1 cup evaporated milk
1 cup sugar
3 egg yolks
1/2 cup butter or margarine
1 teaspoon vanilla
1 cup chopped pecans
1 1/2 cups angel flake coconut

In small sauce pan combine first five ingredients.  Cook over medium heat, stirring constantly until mixture thickens.  Remove from heat and add pecans and coconut.  Cool completely before spreading on cake.

Chocolate Buttercream Frosting
1/4 cup butter or margarine, softened
1/2 box powdered sugar, minus 1/4 cup
2 tablespoons, plus 1 teaspoon milk
1/2 teaspoon vanilla
dash of salt
1/4 cup unsweetened cocoa powder

With electric mixer, mix butter, powdered sugar, milk, vanilla and salt until smooth.  Slowly add cocoa, mixing until well blended.  Spread around sides of cake.





Thursday, November 3, 2011

Pesto


My friend JL gave me the idea of using pesto as a pizza topping rather than fresh basil or as a replacement for the tomato sauce. I love this idea because pesto keeps well in the freezer and it gives me the chance to stock up on it while it's in season. With all the craziness, I only got one batch put together and we went thru it really fast - but next season I'd like to try again to stock up on basil while it's plentiful and cheap. This recipe is from Mario Batali's Italian Grill, page 50 - paraphrased, of course.

3 garlic cloves
2 cups lightly packed fresh basil leaves
3 TB pine nuts
generous pinch kosher salt
1/2 cup plus 2 TB olive oil
1/4 cup Parmigiano-Reggiano
3 TB pecorino romano, freshly grated

With the motor running, drop the garlic into a food processor to chop it. Add the basil, pine nuts, and salt and pulse until the basil and nuts are coarsely chopped, then process until finely chopped. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the cheeses. May be stored in a tightly sealed jar, topped with a thin layer of olive oil, for several weeks in the fridge.