First, for a friend's birthday this past weekend, I made cupcakes! Who doesn't love cupcakes?! I made Banana Cupcakes with Peanut Butter Frosting!! Best combo ever! I veganized my Grandma Poe's banana cake with peanut butter frosting recipe, then made them into shareable cupcake form! They were DELICIOUS and a huge hit! hooray!
Next, for another friend's birthday a few weeks ago...Vegan Oatmeal Creme Pies!! I really wonder why they call them pies, but whatever. Little Debbie has nothing on these bad boys! I have been working on an oatmeal cookie recipe that would work perfectly in a creme pie, and I think I've done it!
Here they are, toppless. So creamy.
Topped with yet another yummy cookie, begging to be savored with a tall glass of soymilk....
Vegan Oatmeal Creme Pies (makes about 12 pies)
Soft Oatmeal Cookies
1/2 cup vegan margarine, like Earth Balance
1/2 cup applesauce
1/2 cup sugar
Egg Replacer for 2 eggs ( I used Ener-G brand, cuz it's my jam.)
1/4 cup barley malt syrup
1 tsp vanilla extract
1/4 tsp almond extract
1 Tbs baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
2 cups whole wheat pastry flour
1 cup rolled oats
splash of soymilk
1 cup raisins
Preheat oven to 375 F. Lightly oil 2 large baking sheets. In a large bowl, cream together the oil, applesauce, and sugar. Add the egg replacer, vanilla, almond, and barley malt and mix well. Sift in the dry ingredients and stir until just combined. Pour in the splash of soymilk and raisins, and gently fold until evenly distributed throughout the dough. Roll dough into 2" balls (or about what will give you 24 cookies.) and flatten to about 3 inches across. They will not spread much in baking. Bake for 10-12 minutes, until browned on edges and spring back to the touch. Allow to cool on cooling rack while you make the creme filling.
Vanilla Creme Filling
3/4 cup non-hydrogenated shortening
1/4 cup vegan margarine
2 cups organic powdered sugar
2 Tbs soymilk
1 tsp vanilla extract
In a medium bowl, cream together the shortening and margarine with a hand mixer or fork and elbow grease until smooth and well combined. Sift in the powdered sugar, 1 cup at a time, adding 1 Tbs soymilk after each cup. Whip powdered sugar with cream mixture after each cup. Mix until creamy. Stir in vanilla extract until combined and smooth. Refrigerate frosting until ready to use.
To assemble: Flip 12 of the cookies over so the bottoms are the tops. Dollop filling on the center of each cookie, and use all the filling so the cookies will be nice and creamy! Top the filling with another cookie and smush down a little bit to push the filling to the edges. EAT!!!
Then, for my friends' band, Capybara (check them out on myspace!) CD release party, I busted out some of Isa's famous Chocolate Chip Cookies and added Hazelnuts! ZOMG!! Chocolate and hazelnuts were made for each other! Note: Nutella/Chocoreale/these cookies. Drooling and scarfing ensued. The music was just secondary....ok maybe that's a stretch.
Now for some product reviews! I have branched out and tried a few new things lately!
I'll start with the best...Purely Decadent Cherry Nirvana Soy Ice Cream!! It's still summer which means it's still ice cream season. And I couldn't believe I hadn't tried this flavor yet when I saw it on SALE at Wild Oats! Totally reminds me of Ben and Jerry's Cherry Garcia ice cream! If you like cherry, and better yet, cherry plus chocolate, Cherry Nirvana is for you! Super duper creamy, with nice texture variations in the crunchy chocolate flakes and chewy whole cherries. I made it into a little sundae and topped it with sliced almonds! mmmm....
Then, for the just ok: So Delicious Coconut Milk, unsweetened. I couldn't resist trying this after seeing it on the shelves for a while! It was pricey, so that has kind of turned me off when I eye it. The flavor really wasn't that great. It didn't taste bad, of course, but it was kind of bland. The coconut flavor came through a little, but it was overall kinda tasteless. I liked it well enough to put on cereal, but not really well enough to drink straight up with my pb& j. I would rather drink soy or almond milk any day...especially for the price! And if I am really looking to splurge, it will be Living Harvest Hemp Milk for me! Maybe I'll try the coconut milk in vanilla next time...
Whew! I am getting a sugar buzz after just writing this post!!
This past weekend was my grandparents' 50th wedding anniversary (yay for them!) and we had a big family get-together, because that's what families do I suppose, so my mom and I made our popular family recipe for Scotcheroo Rice Krispie Treats! We veganized it and healthied it up, of course! These use peanut butter as the glue in the treats themselves, and the yummy topping is a mixture of chocolate chips and butterscotch chips (again, thanks to Bianca for those!). These treats were gone very quickly!!
Now for a few foods that weren't made for a party or anything, but should be celebrated themselves for being so tasty!!
Finally and best of all: Bagels from Vegan Brunch!! This was my first attempt at homemade bagels and it was a success! I used whole wheat pastry flour in mine and they turned out wonderfully! Instead of poppy or sesame seeds, I dusted the tops with coarse sea salt before the boiling and baking...mmmmmm....I have been eating these pretty much everyday for breakfast. Topped with peanut butter, jam, Tofutti cream cheese, vegan lox, or whatever strikes my fancy that morning. I think next I would like to make a bagel sandwich with them! Make these when you have a few extra hours on your hands: you won't regret it!!
