It's Gluten Free
KNOCK - YOUR - SOCKS - OFF
O M F G - this dip is amazing, and by amazing I mean make this IMMEDIATELY!
I stumbled upon this
recipe for White Pizza Dip on La Phemme Phoodie
and it was love at first sight. I used to adore white pizza and even made a few vegan pies post-break up with dairy. However, white pizza in dip form was a new deliciousness that I had yet to explore and to the top of the kitchen adventures bucket list it went. I hit Trader Joe's later that day for vegan cream cheese (Note: Joe's brand is, in my opinion, better than most of the other vegan cream cheese brands. However I would describe it as good not great) and was indulging in what's now my new favorite dip before sun down.
I halved the original recipe (which can be view here
on Veggie Converter) and made it slightly more complicated via incorporating a homemade vegan cheese sauce AND I made a small pizza dough, which I used to make a batch of fresh bread sticks. Well worth the extra effort in my opinion. However, you can skip the cheese sauce and instead increase the mozzarella and cream cheese as well as dip with store bought crackers/bread of choice. Along with this, I added more kale than the original called for as I really needed to use up what I had. If you hate kale - or don't have any on hand - instead of omitting it out entirely, substitute it with a different green vegetable.
1 (small batch) recipe Pizza Dough
1/3 pint grape tomatoes, tomatoes cut in half
salt & pepper, to taste
4 ounces cream cheese, softened
5 ounces mozzarella cheese shreds
3 garlic cloves, minced or pressed
Italian seasoning, to taste
4 ounces steamed and shredded kale
1 recipe Nutritional Yeast Cheese Sauce *recipe below
Begin by prepping the pizza dough and set aside.
While dough rises, preheat oven to 400F. Place tomatoes on baking sheet. Spritz with olive oil pepper, and salt, then roast until bursting (approx 20 min).
While tomatoes roast, mix cream cheese with roughly 3 oz of the cheese shreds. Prepare nutritional yeast cheese sauce and immediately add it to the cream cheese/shreds mixture, along with the seasoning, garlic, cooked kale & the roasted tomatoes. Stir to combine. Transfer mixture to an oven-safe baking dish, sprinkle with remaining mozzarella shreds, and set aside.
By now the pizza dough should be ready to roll out onto a baking sheet (depending on the side of the pan it will only take up half, thus allowing you to place the dip onto the empty side of the pan). Once the dough is rolled out, scour into sticks, place oven safe dish on the baking sheet. Bake dip for 25 minutes, or until top is golden and bubbly. and bake sticks until golden.
Nutritional Yeast Cheese Sauce
5 Tablespoons Nutritional Yeast
1 Tablespooon Brown Rice Flour
1/2 cup cold water
Pinch Garlic Salt
Squirt Spicy Brown Mustard
Combine all the ingredients in a small sauce pan and, while stirring constantly, bring to a boil over medium high heat. Reduce heat and continue cooking until desired consistency is reached. Use as desired.
Note: For the flour blend I used bobs pizza mix
Small Batch Pizza Dough
1/2 cup warm water
1/2 Tbs yeast
pinch of sugar
1/2 Tbs olive oil
pinch of salt
1 - 1 1/4 cup gluten free flour blend *
seasoning of choice, optional
Proof yeast in a measuring cup, add olive oil. and set aside. Add dry ingredients to a small bowl, add in the wet ingredients, stir until well combined (about 5 minutes). Cover with warm wet towel and allow to rise in a draft free area for 20 min. When ready, roll out onto half of a parchment lined baking sheet, scour, and bake until golden.
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It's Not a Diet, It's a Lifestyle!
I already know what you're thinking.... Between my sporadic (at best) postings and then an unannounced two month hiatus, it will be a miracle if anyone is still reading this blog. I'm not sure what to say about the last few months, but I do apologize for the lacking enthusiasm and piss poor commitment I've demonstrated. Life has a sick sense of humor at times... Fortunately I' weathered the storm, repaired the damage, and hauled my sweet ass back to blog-land with ample time to celebrate this magically delicious (and oh so Zombilicious!) time of the year with you.
Autumn is - and always will be - my favorite season and October in particular has always been my favorite month of the year. However, neither have been very festive the last few year. This October marks the two anniversary of dad's passing and Halloween this year will be my first one without Lucy (Meow!). Yep, it's safe to say Autumn and October are permanently scarred... However, doing nothing exacerbates the sense of loss and the last thing I want - or need - to do is drown in misery, thus this year is also the year I resume celebrating.
Grains Not Brains: Go Vegan!
I purposely chose today to resume posting as today is The Secret Recipe Club's Reveal Day for Group C and my assigned blog, Steak N Potatoes Kinda Gurl
the perfect recipe to kick off the festivities: White Chicken Chili
. Interestingly enough, I was unaware that a white chili even existed but then I stumbled upon a picture a day or two before the October assignments were sent out. Intrigued, I commented to the herd that I must sample this white chili and added it to my mental kitchen adventures to do list. In the spirit of "nothing is by chance - there are no coincidences", it's safe to say this white chili kitchen adventure was ment to be and I excitedly informed my coworkers that I'd be bringing white chili to work!
Vegan White Chili
Adapted from: Steak & Potatoes Kinda Gurl
Note: I veganized the original recipe as I really really really wanted to eat some and I made it in a 2.5 quart crockpot instead of on the stove.
1 (14.5oz) can cannellini beans, undrained
1 (14.5oz) can small white beans, drained and rinsed well
1 2/3 cups cooked chickpeas
2 cups white corn
1 small yellow onion, chopped small
3 cloves garlic, minced
1 1/2 - 2 cups Vegetable broth*
Cayenne Pepper, to taste
Fresh Cilantro, to taste
Optional Toppings: Sweet Potato Chips, Sour Cream, and Cheese Shreds
Place all the ingredients except broth in Crockpot and stir to combine. Add vegetable broth (I used roughly 1 3/4 cups) and stir again. Cover with lid and cook on low 5 - 6 hrs.
The Verdict: EPIC!!
I've made this twice now for lunch with coworkers and on both occasions it was devoured.
Big thanks to Desiree for the AMAZING recipe (more of her deliciousness can be viewed here
) and for the SRC as a whole for fun!
Positive vibes to all for a fantastic week ahead!
Once again reveal day is upon us and as usual I am super excited to share another winning recipe with you! Secret Recipe Club!
My assignment for August was the super fantastic and oh so delicious blog, Our Eating Habits
. A quick scan of the recipe indexes affirmed the "tasty recipes in and out of the home" tagline and Jaime, the sites author, summed it up perfectly when she brilliantly wrote "Why waste time and calories on bad food?"
Our Eating Habits is chock full of recipes, which further fueled my already ridiculous level indecisiveness. However, I wisely viewed the cooking index
first (had I clicked on the baking index - German Chocolate Cake
, Chocolate Mousse Crunch Cake
, Clone of Cinnabon
, Toffee Crunch Blondies
- I'd still be trying to decide). Slowly but surely I narrowed it down to the Potato Pancakes and the Roasted Tomato (& Barley) Soup, and unable to choose between the two, I decided to make both. Noted Notables
Jaimes potato pancake recipe calls for breadcrumbs, which are generally not gluten free and egg, which is not vegan so I made the following tweaks to the recipe accommodate my
(humor me folks, it's Monday!)
* I processed a slice of my own homemade gluten free high protein bread in my magic bullet, thus making homemade high protein gluten free bread crumbs.
*I replaced the egg with a nayonnaise water mix because thats the only thing I had on hand. I've used this technique in the past (to breading my jalapeno poppers) and it once again yielded deliciousness.
* In regards to the soup, I replaced the barley with a mix of quinoa and millet.
Adapted from Our Eating Habits
2 medium/large potatoes, peeled & shredded (approx 2 cups worth)
1 heaping Tablespoon gluten free bread crumbs * see notes
1 heaping Tablespoon Nayonnaise (or 1 egg) ** see notes
1 Tablespoon Mrs. Dash Onion & Herb Seasoning
Salt & pepper, to taste
In a shot glass, mix nayonnaise with a little water so that it mimics the consistency of an egg. Set aside.
Add remaining ingredients in a medium bowl, pour in the nayonnaise and mix everything together until well combine.
Heat a small amount of oil in frying pan and scoop spoonful of mixture use back of spoon to spread it out. Flip when first side is browned and cook second side.
Serve with sour cream and/or applesauce.
Roasted Tomato and Quinoa-Millet Soup
Adapted from Our Eating Habits
(14.5oz) can diced tomoatoes, undrained
1 large onions, diced
1 cloves garlic, minced
1 tablespoons olive oil
2 cups Trader Joes Low Sodium Vegetable Broth
1 stalks celery, diced
1/4 cup uncooked quinoa millet mix
1 tablespoons chopped fresh parsley
Drain tomato juice into a soup pot. Place tomatoes, onions and garlic in baking dish. Sprinkle with olive oil. Bake at 425 degrees for 20 minutes.
Add tomato mixture to juice in soup pan. Add broth, celery, and grains. Bring to boil, reduce to low and simmer covered for 30 minutes. Stir in parsley. Eat and enjoy!
Yay, Reveal Day!!
Making Memories .... One Fun Thing After Another is written by Erin. Erin described herself as "a single Mom to two amazing kids, ages 6 and 8" and in her about me section, states that "in her spare time" she is a full time Middle School Counselor. *chuckles* As the name of Erin's blog implies, Making
Memories ... One Fun Thing After Another is a good time. I'm in awe of Erin's creativity and her fun food
section had me wishing Erin was my mom when I growing up.
Octo-Dog & Shells
Mini S'Mores Hand Pies
Root Beer Float Pops
Angry Birds for Dinner!!!
Eager to see what my assignment entailed but no near an actual computer, I logged onto Making Memories ... via my cell phone. The first recipe I clicked was for S'Mores Mini Hand Pies
, which linked me to S'Mores Stuffed Brownies
. Both recipes profoundly spoke to the former S'more addict self and I quickly came to terms that I'd be falling off the wagon at some point over the upcoming weekend. Miliseconds after texting Darin, my always willing partner in crime for throwing dietary caution to the wind, my S'Mores intervention transpired via this
recipe for Homemade Butterfinger Candy Bars.
I followed the recipe as written and the end result was everything I hoped for and more.
Family and friends gobbled these up in record time.Note
The recipe for homemade butterfinger candy bars requires only three ingredients, however one of those ingredients is candy corn. Rite Aide sells candy corn all year long and their brand candy corn does not contain High Fructose Corn Syrup. The ingredient list, which includes egg white and gelatin, as a whole is nonetheless suspect, so proceed with the usual label reading caution and as always enjoy in moderation.
Homemade Butterfinger Candy Bars
From Making Memories .... One Fun Thing After Another13 oz candy corn
(I used Rite Aide Brand)*13 oz peanut butter
(I used a natural, no stir kind)15 individual squares Trader Joes 72% Cacao Chocolate
Line an 8 x 8 pan with enough parchment paper, so that the paper drapes over the sides.
In a sauce pan over medium heat, melt candy corn. Be sure to stir the candy throughout the melting process. Once fully melted, add peanut butter to the sauce pan and continue stirring until well combine. Once combined, dump mixture into the parchment lined pan and spread evenly with back of spoon. Allow to cool completely.
When candy has completely cooled, cut it into rectangles (or squares if you prefer) and set aside. Melt chocolate in double broiler. Then dip rectangles into the melted chocolate and place each on sheet of wax paper to cool. Your butterfingers are ready to be devoured once the the chocolate has set :-)
Thanks for the awesome recipe, Erin. You rock!!
Motivated. Inspired. Optimistic.
and it’s a MONDAY.
I’m on walking on sunshine from an EPIC weekend and I am eager to share the amazing ness that transpired. However, today is a secret recipe club reveal day, which means I have epically amazing deliciousness to share first :-)
My assignment for June was Dancing Veggies
(the name alone had me sold). A quick scan of the recipes page was all it took to know there was no way I would be able to pick JUST ONE
recipe. I clicked, read, and favorited my way down the list. When all was said and done, I had narrowed it down to twenty. I then a short break before going through my bookmarked selections. The end result: I narrowed it down to ten: Zucchini Fritters with Cucumber Sauce
, Slow Cooker Vegetables
, Mexican Style Quiche
, Curry Couscous
, Herbal Tuna Salad with Hummus
, BBQ Pineapple Pizza (with Cauliflower Crust!), Salted Caramel Apple Bliss
, Rustic Blueberry Apple Pie
, Cookie Dough Cheesecake Bars
, and German Chocolate Brownies.
I felt torn…. I was indecisive….. I browsed my bookmarks again… and again…. I slept on it…. or about a week…. and then I text Darin the link to the website and the following message: I want to make my SRC recipe for June when I come in for the Seed. Look through the site and pick one cause I seriously can't decide. It took him all of 60 seconds to reply: Ooooh, Rustic Blueberry Apple Pie.
Oooooooh indeed :-) The pie was freakin' AMAZING and probably the easiest I have ever made in my entire life. The recipe is a keeper and I foresee various pies based on this one in my immediate future.
For the crust:
I followed Bob Redmill’s Easy as Pie Crust
recipe (which is gluten free). The only change I made was that I used super chilled coconut oil (more than a fourth but less than a third cup). For the pie filling
2 cups water
1 tbsp cinnamon
2 tbsp brown sugar
1 tsp vanilla extract
2 apples, cored and quartered
3/4 cup blueberriesFor the topping
2- 3 Tbs coconut oil, softened (not melted)
1/2 cup oats (mix of whole and ground into flour)
1/4 cup brown sugar
Dash of vanilla extract
Bring the water, cinnamon and brown sugar to a boil. Then add the apples, turn heat down, and allow to simmer. Cook the apples for 15 minutes, until the apples are tender and the sauce has reduced by half. Spoon out the apples and reserve in a large bowl. Allow the mixture to keep cooking.
Meanwhile preheat oven to 425F and press the crust into a pie pan. Cook the crust for approximately 7 minutes and remove it from oven. Spoon in the apples and toss on the blueberries. Stir vanilla into the apple sauce mixture and stir. Then pour about 1/3 cup-ish of the apple sauce over the mixture. Reserve the rest for later. Bake Pie for 10 minutes.
While the pie bakes, make the topping via mixing the coconut oil, oats/oat flour mix, and brown sugar together. Set aside until the 10 minutes is up, then remove pie from oven and top with the streusel mixture before returning to the oven to cook for a final 20 minutes or until crust is brown and mixture is bubbly.
Happy Monday Loves!Today is Reveal Day for the Secret Recipe Club and I have been looking forward to posting today. My assigned blog for the month of April was Heidis Verden. My first browse of the site had me feeling 70% so excited I could explode, but also 30% scared. For those who may not know, Heidi's blog is written in Danish and seeing the recipes written in language I am not familiar with seemingly triggered flashbacks of my former "hazard in the kitchen" self. Back then, general recipe language was foreign enough to result in my own address coming up on the fire scanner every time I attempted to cook something on the stove top or the oven. Literally. Even worse is the fact that I was only allowed to use the microwave or toaster when home alone well into my late teens/early twenties. Visions of kitchen fires danced in my head as I frantically searched for google translate, as mentioned in this section. However,
it wasn't until my inner critic softly uttered every plausible kitchen horror that could potentially unfold that the root of my turmoil revealed itself, as there's no scenario more devastating than me butchering one of Heidi's recipes, then revealing the details to an open audience.
Chickpea Mash with Avocado, Garlic, Asparagus, etc..Adapted from Heidis Verden
1 can low sodium chickpeas,drained, rinsed well, and mashed with fork.
1 small ripe avocado
1/2 small handful of finely chopped parsley
1 Tbs of vegan mayo of choice
1 Tbs vegan sour cream
7 leaves finely chopped wild garlic, optional
3 green asparagus into small pieces
7 good cherry tomatoes, quartered
1/2 red pepper, roasted & chopped small
1/8 teaspoon chipotle powder
1/2 teaspoon red chili flakes
1 teaspoons lemon juice
Fresh ground salt & pepper, to tasteTofu Feta for garnish, optional
Drain chickpeas and rinse well before mashing with fork. Add remaining ingredients to the chickpea mash and mix well with a fork. Season to taste with salt and pepper and let mash stand in fridge at least one hour before serving. Suggested Means of Devouring: Serve on a killer batch of homemade mini bagels (I made gluten free ones) and garnish with vegan feta, tomato and lemon if desired.
Props to Heidi for the new recipe and awesome blog overall
a special thank you to all of the fabulous SRC members for the hard work, dedication and the fun!
Yippieeeeeee, I'm back!!!!
The hustle and bustle of every day life once
again kept me away for far too long but things have seemingly simmered down (for now) and I'm super excited to be posting today as not only am I back but so it the Secret Recipe Club
(woot woot!) and today is reveal day!!
My assigned blog for February was The Ginger Snap Girl
, which I must say is chock full of amazing-ness! It took every ounce of strength not to lick the screen while I browsed her recipes - Chocolate Chip Pretzel Bars
, Banana Cake with Nutella Frosting
, Spring Time Pasta
, Balsamic Marinated Flank Steak
..... Oh, oh - and the pictures - the pictures are epic!!!!
As I browsed Gloria's blog, I was especially loving the diversity of the recipes as I have been finding myself in a bit of a food rut. I've been eating mostly raw fruit salads, simple crock pot soups,and basic roasted or broth sauteed veggies which is fine by me but said delicious simplicity doesn't exactly translate into hot and exciting blog material. I needed something new, something different... and the second I saw it I knew I had found "the one", the most perfect recipe that had everything I was looking for: Grilled Mahi Mahi with Mango Avocado Salsa
Mahi Mahi is probably the only fish I would say that I love and although I only eat it once or twice a year max (yes, I know, I'm a bad "vegan"....), I thoroughly enjoy it on those few occasions. Along with this, I have never made Mahi Mahi so the prospect of making something totally new was an added bonus! I quickly called Darin, who just recently discovered this yummy fish (I know, I know!), and set a date to convene for dinner. For the fish, I followed the recipe as is but due to the frigid temps of New York Winter, I did my grilling on Cuisinart 5 in 1 Griddler . For the salsa, however, I ran into some difficulty as my mangos and avocado weren't as ripe as they should have been (not only did I buy both way in advance but I tried
every ripening technique in the book but to no avail), thus making it easier for me to chop instead of dice. and I skipped the zest. Grilled Mahi Mahi
from The Ginger Snap Girl Mahi Mahi filets Olive oil Sea Salt Fresh Ground Pepper
Drizzle fish generously with olive on both sides. Season with sea salt and freshly ground pepper to taste. Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 5 minutes depending on thickness). Note: If using an actual grill,
flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm. If you don't have a grill you could use a grill pan or simply pan sear the fish. Mango and Avocado Salad adapted from The Ginger Snap Girl 2 large mangoes, peeled, pitted and chopped 1 medium avocado, peeled, pitted and chopped 1/2 jalapeno pepper, seeded and finely minced 1/3 cup red onion, chopped 2 Tbs fresh lime juice 1/4 cup fresh orange juice 1/4 cup finely chopped fresh cilantro 1/2 Tbs olive oil Salt and pepper to taste Combine all ingredients except avocado in a medium bowl and stir. Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning).
In a word: DELICIOUS! I will definiately be making this again (and may very well start eating Mahi Mahi more than twice a year as cooking fish was a lot easier than I anticipated in that I was able to tell when it was done. We paired the dish with a salad (pictured above) which consisted of both raw and lightly steamed vegetables. I later made Darin Banana Fosters (for one.... pictured below....) and I will post the recipe for that later in the week.
Positive vibes to all for a fantastic week ahead
Big thanks to Gloria & her amazing recipes, which have helped me out of my food rut, as well as all the members of the Secret Recipe Club :-) I truly appreciate each and every one of you!
Happy Monday, Loves!
Today is my Secret Recipe Club reveal day (woot woot!) and this month's assignment proved to be a bit of a challenge for me.. My assigned blog for December is the super fabulous blog It's Yummy To My Tummy. There were alot of great recipes to choose from (Italian Orzo Chicken, Damn Good Sandwiches, Oreo Truffle Balls) but one in particular grabbed my attention and it was all I could think of for weeks: Cheesy Garlic Biscuits, which are noted to be a version of Red Lobster Biscuits.
Red Lobster Biscuits
aka: the BEST biscuit in the entire universe.
Red lobster biscuits were my pretzel bread back in the day. During my undergrad days, I dated a guy named Dave. Dave was a Red Lobster Biscuit addict and it wasnt long before I too became hooked, We frequently the joint more often that I will admit but it seemingly was never frequent enough and I soon began to make them at home. I mastered them quickly and to where they tasted EXACTLY like the restaurant ones. I was vegetarian at the time, with no intention of going vegan, but recall stating that this was one recipe that should never be veganized. I may have even vowed to never make them again should I stop eating dairy.
For two weeks I pondered whether or not to make the biscuits. Vividly recalling my undergrad stance, but wondering if this was a sign that the world was in need a vegan gluten free red lobster biscuit copy cat recipe on the 'net, I continued to not make a decision and instead cooked up my plan b, which was to make option the Cookies in a Jar Gift
. I've been meaning to hop on the gifts in jars bandwagon but have yet to actually do it, mainly due to most of the recipes being quart size. Lovin' the fact that she used a pint size jar, I decided to order the supplies (from Amazon) as I could make them for my agency holiday party if not for this post. In hindsight I wonder why it never occurred to me to just half the quart recipes, but that's neither here nor there...
So, back in the day I made my crack biscuits, errrrrr I mean Red Lobster copycat Biscuits, with bisquick, whole milk, grated sharp cheddar cheese, and 100% real butter. Each of those ingredients is easily swapped with a vegan counterpart but I planned to take it step further by also making them gluten free. For my first attempt, I used Bob's Red Mill Biscuits and Baking Mix and all I have to say about that is NO. (I blame Bob for that fuckery). The second time around I went with my tried and true Namaste Biscuits, Pie Crust & More as well as used Soy Free Earth Balance, So Delicious Sugar Free Coconut Milk, and Daiya Cheddar Cheese Shreds. (Oh how times have changed!)
Cheddar Garlic Biscuits
For the biscuit:
1 1/4 cups baking mix
2 Tbs super cold butter
1/2 cup grated or shredded cheese of choice
1/3 cup cold milk
1/8 teaspoon garlic powder
Pinch of Salt
Brush on top:
1 tablespoons butter, melted
1/4 teaspoon garlic powder
1/8 teaspoon dried parsley flakes
Preheat oven to 400°F and prep a baking sheet by lining it with parchment paper.
Combine baking mix and cold butter, but not too thoroughly (baby pea sized chunks of butter are good). Add cheese, milk, garlic powder, and salt. Mix by hand until combined, but again don't over mix. Bake at 400F until biscuits are firm and starting to turn golden (about 15 - 20 minutes).
When biscuits are just about done, melt butter to be brushed on top and once melted stir in the parsley and garlic powder. Brush topping on biscuits using a pastry brush immediately after you take them out of the oven.
The Verdict: These were good.... DAMN GOOD..... but a Red Lobster Biscuit copycat they were not *chuckles*
That said, it should be noted that it's not the veganizing that did them in, but the gluten free factor (which I have far from mastered). Funny how I havent had them in years yet vividly recall exactly how they tasted as if I ate them yesterday.
On a final note, BIG THANKS to It's Yummy To My Tummy for leading me down a delightly trip down memory lane and another BIG THANKS to The Secret Recipe Club for all the recipe swapping fun thus far. Happy holidays to all of SCR and positive vibes to all for a fantasic week ahead!
YOU KNOW WHAT TIME IT IS ...
IT'S SECRET RECIPE CLUB TIME!!
My assigned blog for this month was Hezzi-D's Books and Cooks
. The milisecond I got the assignment I clicked the link to see what deliciousness awaiting me and once again it was nothing short of amazing! My sweet tooth was running amuk that day, so instead of starting at the first recipe link and working my way to the end, I headed straight for the desserts section. I was approximately 3 pages in when the words CAKE BATTER BITES
popped out at me. I'm not even kidding when I say my heart fluttered and I all but wept when I read the words: "They taste just like Funfetti cake batter covered in chocolate." Cake batter anything is my heart and it was a dark day for me when my non-dairy, wheat and gluten limiting lifestyle ended my 31 year love affair with the batter. Come to think of it, I all but wept then too. Hell, it's been years and I still find myself cycling through the stages of grief when I come into close proximity with cake batter deliciousness! While I love my milk, butter (and cheese) free life, I can't deny my desire to swim in a vat of Ralph's (Ices) "Cake Shake". ;-b
After I reviewed the recipe, typed a message to Darin declaring Heather Lynne a genius and jotted down the ingredients list and instructions. Fully prepared to (single handedly) put down an entire batch in one sitting, I made sure to log in extra daily cardio throughout the week. Drunk with anticipation of my soon to be rekindled cake batter romance, I happily set to work in the kitchen. I followed the recipe as written in terms of amounts but I made the standard vegan swaps (earth balance vegan buttery spread instead of butter, unsweetened coconut milk instead of cow's milk) and also used gluten free flour in place of regular all purpose flour. That said, I'm not entirely sure why things went awry but it's safe to say the original recipe did not approve of my substitutions. My dough was impossibly sticky despite trying every trick for working with gluten free dough in the book (it's notoriously sticky), which made it almost impossible to shape. Almost.... I eventually wrangled into cute little balls. I then chilled said balls in the freezer for about 25 - 30 minutes, using that time to make a chocolate ganache as tastebud pleasing vegan white chocolate is seemingly non-existent in my neck of the woods. In regards to the ganache, I always go with Isa Chandra Moskowitz's recipe in Vegan Cupcakes Take Over the World because it's knock your socks off delicious yet quick and easy to make. This tiime was no exception but my cake batter bites did not approve of being dipped and began to flatten out into a disc shape at an alarming pace. To say I was devestated would be a serious understatement and I couldnt bring myself to take a picture. Hopefully that putting them back in the freezer would magically fix this culinary disaster, I stuffed them all into a container, placed it on my freezer shelf and went to my room to grieve. Several days later, I opened the container. They were nonetheless hideous but I ate one anyways. In two words: freakin delicious! As I proceeded to eat half the batch, I vowed to try again over the upcoming weekend. Attempt #2 - as you can see from the above picture - was a success :-) Cake Balls
Adapted from 2 cups Glutino Old Fashioned Cake and Cookie Mix
2 Tbs melted coconut oil
4 - 5 Tbs unsweetened coconut milk
2 Tbs coconut nectar
1/2 tsp pure vanilla extract
1 packet sprinkles (purchased at Wild by Nature - I dont recall the brand)
1 recipe Chocolate Ganache from Vegan Cupcakes Take Over the World
Extra Sprinkles for garnish
Line a baking sheet with parchment paper and set aside. Combine above ingredients in a medium bowl until a dough is formed. If dough is sticky, place it in fridge for 5 minutes or so as this will make it easier to work with. Otherwise proceed with shaping your dough into quarter sized balls. Place the balls onto the parchment lined sheet and freeze for 20 minutes.
While the dough is chilling, make ganache (or melt chocolate of choice) in a double broiler and allow to cool slightly. Remove dough balls from the freezer, and either dip in the chocolate ganache, covering each ball completely. (You can also just spoon chocolate over the balls and top with sprinkles if you dont mind the bottoms not being covered) Top with sprinkles and set tray back in the fridge to harden before devouring - YUM!! As Heather Lynne said in her original post: These are addictive!!
Shortly after my initial epic fail at making cake batter bites, I phoned Darin to vent my woes and we ended up making dinner plans for later in the week. I had yet to sample one of my balls and thus stated I needed to cook something that I could post on reveal date. I directed Darin to the website and he enventually decided on Buffalo Chicken Tenders
. I ended up using real chicken for him, Quorn Chik'n for mine - used Earth Balance instead of butter and Better Batter Gluten Free Flour - but followed Heather Lynne's instructions exactly as writen. I was a little nervous about cooking the chicken in that I didnt have a thermometer on hand and always worry that I'm going to accidentially posion someone via undercooked meat. (Highly plausible considering its been 15 years since I ate any kind of meat and overall have limited experience preparing it!) Darin however had a total faith and laughed when I asked where he kept his meat therometer. In hindsight I am not entire sure I've ever eaten Buffalo Chicken but my lack of experience in the field had no impact on the outcome of the recipe. Darin raved about his and I'm now officially obsessed with Buffalo Chik'n! (No seriously - after eating it that once, I have since made two Buffalo Chik'n centered meals and it's only been a week and a half - pics foor your viewing pleasure below!)
On a final note, I want to thank Heather Lynne for her delicious recipes and awesome blog! Positive vibes to all for a fantastic week ahead :-)
Buffalo Chik'n Pizza
Buffalo Chik'n Dip
(with Gluten Free Flat Bread!)
(details for both coming soon!)
2 days shy of a month ago today I shared the amazing news
of having been accepted in the Secret Recipe Club. Well kids, today is "reveal day" (yipppppie!!) and I am super stoked to share my October recipe with all of you.
My assigned blog for this month was This is how we eat
(by Laura Rees). The milisecond I got the notification email I hopped right over to see what was potentially in store for me. Intrigued by the fact that she does olive oil tasting for fun (and cracking up over this
post), I browsed through the recipes, beginning with the healthy choice section, but jumping around from there. It took me all of two minutes to realize that choosing only one recipe was going to be extremely difficult. Five minutes after that I realized there was only way I'd be able to make a decision: over cocktails (and by cocktails I mean, mimosas
Returning to my computer, adult beverage in hand, I clicked on "breakfast". Back in the day I loved breakfast: french toast, waffles, omlettes & hashbrowns... I was lucky to have two top notch diners close to my house to indulge my taste buds. Then I went vegan and while I can make vegan and/or raw versions of my lost loves, I feel not need to pretend that it even comes close..... cause it doesn't.... I may eat breakfast on a daily basis but it's by far my least exciting meal of the day (unless of course, your excited by oats, fruits, and the occasional parfait). As I recollected my last rendevenous with challah french toast, I scrolled down page two and BAM!, I found my recipe: Crockpot Apple Pear Butter
Despite my hatred for temperatures below 80F, my favorite season has always been fall with October being my favorite month. Pumpkins, apples, foliage, halloween, and my crockpot (don't judge me) top the list as far as fond memories and associations go, which made the apple pear butter recipe perfect and the fact that I've never made anything like this made it that much more exciting. The recipe is brilliant as is, but unable to leave well enough alone, I decided to go balls-to-the-wall fall with one minor tweak: substitute pumpkin for pear! The result was mind blowingly delicious :-) Big thanks to Laura for a truly amazing recipe!
Crockpot Pumpkin Apple Butter
Adapted from This is how we eat. // by Laura Rees I 15oz can Organic Pure Pumpkin
3 small green apples, peeled, cored and shredded*
3/4 - 1 cup All Natural Organic Appple Cider
1/4 cup Sucanat
Apple Pie Spice, to taste
Place all ingredients into the crockpot. Place lid 3/4 of the way on and cook on low approximately 6 hours or on high approximately 4 hours. Transfer everything to a high speed blender and blend until smooth. Pour mixture into mason jar and store in refrigerator.
Apples can be pureed from the start instead of shredded as seen in Laura's recipe.