[Food + Drink Wednesday] New Favorite Baking Blog

My new obsession (besides Tastespotting, which is my go-to reprieve from work) is the i am baker blog, written and photographed by a mom/baker/genius in the kitchen. Just look at some of this ridiculous amazing-ness and check out her blog for yourself. It's all stuff you never thought you could do with some mixing bowls and a little love. So inspiring!

Special K Bars... totally healthy, uh huhhh

Rainbow Pancakes, oh my!

Cookie Dough Brownies

St. Patrick's Day Cake

Rose Cake (makes me want to try my hand at wedding cakes)

[Food + Drink Wednesdays] Mostly Vegan, Mostly Perfect Birthday Carrot Cake

Never Compromise with Cream Cheese Frosting

I had three cakes at my birthday party this year. Some might call that extravagant. Others might call it just about the proper number. I am of the latter persuasion.

I used to be vegan, and butter freaks me out. It's just so... so... buttery. I think it's a holdover from when I used to cringe buying kilos of butter at a time in New Zealand. And eggs freak me out too, unless they're fresh from my friend's backyard. Then at least I know the chickens and they're cool with me and we've reached an understanding about the exchange we're making: me = eggs, chickens = my undying love and affection + possibly giving them some of my food scraps.

Though all three cakes were delicious (one had vodka and wine in it), the carrot cake was near and dear to my heart. This is because it was a no-egg, no-butter, and no-dairy cake (except for the organic, locally-made cream cheese frosting, because I would never skimp on cream cheese).

I altered my recipe from this one. This way is perfectly most and delicious and doesn't alienate your non-vegan friends (that would be 100% of mine):

2 1/3 c all-purpose flour
1 tsp baking powder
1½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
½ tsp salt

6 tbsp flax seed meal (I found a lifetime supply at Costco)
3/4 c warm water
1½ c sugar
1 c oil
1 tsp vanilla
2 c shredded carrots
1 c raisins (HAD to add raisins to this recipe. It was SO much better with raisins)

Cream Cheese Frosting
4 oz organic cream cheese
1/8c Smart Balance, softened
1/2 tsp vanilla
1 c powdered sugar

Preheat oven to 350º. Spray one deep cake pan with cooking oil and then sprinkle with flour. In a small bowl, sift together dry ingredients (flour through salt). In a large bowl, whisk together flax seed meal and water. Beat in sugar and oil. Add vanilla and carrots and mix until combined. Add dry mix and stir until moistened. Fold in raisins. Pour into pan. Bake for 40 min, or until a toothpick comes out clean. Let cool in pan 10 minutes.

For the frosting, beat together cream cheese and Smart Balance. Add vanilla and powdered sugar; whip until smooth and creamy and looks like clouds of cream cheese joy.

Frost the cake and put it in the fridge. It should be served nice and cold. Stop feeling guilty. Eat.

Happy (belated) birthday to me!

[Food + Drink Wednesdays] Vegan Peanut Butter Cupcakes with Dark Chocolate

Peanut Butter and Cake

This recipe was inspired (okay, mostly taken) from Vegan Cupcakes Take Over the World, which is by the girls who brought us Veganomicon and The Post Punk Kitchen.

November is the month of autumn-themed eating, at least according to me. That means lots baked goods, lots of squash, lots of apples and cinnamon, and lots of molasses. I'm pretty sure peanut butter fits in there somewhere too.

With a little re-working, I made sure these cupcakes were the perfect amount of moist and rich. That is, don't even think about eating half of one without a big glass of milk, soy or otherwise. What I also love about this recipe is that it's made from stuff you always keep in the pantry anyway, so I didn't even have to go to the store. I was just bored and started pulling out pots and pans.

Ingredients
3/4 cup of soy milk
2 tsp apple cider vinegar
1/2 cup chunky peanut butter (the original calls for natural, but that's really not necessary)
1/4 cup canola oil (the original calls for much more, but it's not necessary either, especially if you use normal PB)
2/3 cup sugar (I added 1/2 Splenda and 1/2 white sugar-- you can't tell the difference)
2 tbsp molasses or sorghum (Invest in some of this. It's also good on biscuits...)
1 tsp vanilla extract
2 tsp ground flaxseeds (I always keep this around for smoothies and replacing butter and eggs in any recipe)
1 cup + 2 tbsp flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
OPTIONAL: a bit of melted chocolate for the topping; peanuts for garnish

Directions
1. Preheat the ocen to 350° F. Line a muffin tin with cupcake liners. Mine were jumbo liners, but I realized that after the fact.
2. Mix soy milk with vinegar and set aside to curdle.
3. In a large bowl, mix together PB, oil, sugar, molasses, vanilla, ground flaxseeds. Add the soy milk mixture until combined.
4. In a separate bowl, mix flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until JUST combined. Not too much, now!
5. Fill cupcake liners two-thirds full. Bake for 23 to 26 minutes. Remove from oven and allow to cool.
6. OPTIONAL: When cooled a bit, place on wax paper or protective surface and pour melted chocolate over the top, then garnish with peanuts. I think this step is pretty unnecessary, but it looks prettier for parties 'n things.

Take a Bite Outta That!