Wednesday, October 31, 2012

Skull Cake With Sugar Cookie Bones

This is the cake creation for our halloween party this year.  The rest of the treat table to be posted tomorrow!  This cake was a rich chocolate cake and the bones were sugar cookie, you can use any sugar cookie but mine is a basic vegan one.  The cake recipe is a modified from The Joy of Vegan Baking.  I added a bit more chocolate and a bit more baking soda for leavening agent. I purchased the wilton skull pan a couple of years ago and have gotten a lot of use out of it.  For the recipe I have done a very thick confectioners sugar mix that I painted on the skull three times.  Letting it dry between each application.  The red "blood" is a couple of things.  First the spray is wilton spray color.  The thicker "blood" is a mixture of food color confectioners sugar and a small amount of water.  It was a hit both delicious and scary! 

1/2 cups unbleached flour
3/4 cup granulated sugar
1/2 tsp salt
1 1/2 tsp baking soda
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
1/3 cup canola oil
1 tbs distilled white vinegar
1 cup cold water

Bake at 350 for about 45 minutes.  Your times may be a bit different depending on the depth of your pan!

Monday, October 29, 2012

Mustache Sugar Cookies

These were a fun addition to our Halloween party this year.  You can really use any sugar cookie recipe.  Mine is a basic vegan recipe but I am going to work on modifying my Mothers recipe to be vegan she makes the best sugar cookies on the planet!  My husband got me this mustache cutter it comes with three different mustaches which is super fun.  The icing is a thick confectioners sugar mixture, with about 4 tbsp water to 1 1/4 cup sugar and food coloring.  The icing mixture should be very thick but you can add more sugar if needed.  Dip the top of the cookies in the mixture and let dry.  I put these beauties on a spooky plate and they went fast!

Yum and done... almost they need to go on an fancy plate!  

Wednesday, October 10, 2012

The Vegan Everything Plate

This creation was inspired by diner a lot of diners that I have been to usually have something like this which has a little bit of everything on it but unfortunately most of those places it has some type of meat or dairy. So feeling particularly hungry and adventurous one night I decided to make a vegan version.
My version consists of hash browns on the bottom and on top of those hash browns I have put a little bit of hot sauce. Next we have some fried tofu no I found the secret with fried tofu is to have pretty thick slices but also use the right amount of oil or butter if you want to use enough to where the tofu does not stick. I would say that I used about 3 tablespoons in the bottom of my pan. Then I placed the fried tofu on top of my hash browns after that I sprinkled the top of the tofu with them Daiya vegan cheddar cheese. I didn't garnished with some tomato and scallion just for a little bit of color and some fresh vegetables. Well this was happening I also toasted a piece of dill bread which was a delicious addition to the meal but you can use really any type of bread you had on hand.
Yum and done!

Tuesday, October 2, 2012

Pumpkin Cream Cheese Bread

I love pumpkin, it is the only good thing about fall.  Okay the leaves are pretty but I do not like cold weather, but pumpkin being in season almost makes up for it! 

• 3 cups flower
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 6 tsp egg replacer
• 12 tbsp water (mix with egg replacer and let sit)
• 1/2 cup vegetable oil 
• 1 tsp vanilla
• 1 tsp cinnamon 
• 1/2 tsp fresh ground cloves
• 1 1/4 cups pumpkin
For the glaze:
• 1/4 cup vegan cream cheese
• 1/4 cup water
• 1/2 cup confectioners sugar 
Mix the flour, baking soda, baking powder, salt, cinnamon and cloves in a large mixing bowl or with a stand mixer.  Add the egg replacer and oil mix for about 30 to 40 seconds.  And the pumpkin and mix approximately 1 to 2 minutes.  Split the bread mixture between two greased and floured bread pans.  Next take the vegan cream cheese and the water and microwave for 20 to 30 seconds.  You want the water and the cream cheese to mix well.  Whisk the confectioners sugar in it to the cream cheese and water mix.  Take the mixture and pour over bread loves, with a knife poke the mixture down and if desired swirl it around the top.  Bake at 350 for 45 to 50 minutes.

Yum and done!