I've received my third blog award the other day so I decided to post them all today before I forget. The first two awards are from the very lovely blogger, looking glass vintage.
I pass on the award to
1.Starr Crow
2. calivintage
3. Megstatus
4. Rebecca
5. delightfully tacky
6. cats and dogs
7. leproust vintage
8. night lights
9. fade to black
10.versicle
With this award you say 7 things about yourself if you accept the award and I pass it on to
1. lemondrop vintage
2. Kimberellie
3. curious mel
4. two styles one city
5. Kelley Anne
6. lucy marmalade
7.off of broadway
8. the girl from hk ldn & sf
9. thrift candy
10. make cupcakes not war
My third award is from the wonderful Chloe of make cupcakes not war.
I pass on the award to
1. thrift eye
2. she got a ticket 2 ride
3. orphaned apparel
4. the girl under the stairs
5. looking glass vintage
6.simply hope
7. Tyler January
8. the way i do
9. song of the exile
10. q' s day dream
11.strawberry koi
12.liebemarlene
That was quite a long list but I love passing on some blog love to these deserving bloggers. If you want to accept the nomination just pass keep passing it on like I did and please let me know if you do it!
Saturday, April 17, 2010
Friday, April 9, 2010
Apple Gallettes
from vegenomicon which has so many amazing recipes
crust:
2 cups all-purpose flour
1 T sugar
1 t salt
1/2 c shortening
1/2-3/4 c very cold water
1 t apple cider vinegar
apple filling: 2 granny smith apples, peeled, cored and sliced very thinly(1/8 inch or less)
2 T light brown sugar
1/4 t cinnamon
6 t apricot preserves
prep dough
in a large bowl, combine dry ingredients. Add the shortening in 3 batches. Cut with a pastry cutter until it is crumbly and pebbly. combine acv with water and slowly add mixing gently with a fork until the dough holds together. knead a few times and refrigerate dough for 30 min. you can refrigerate it longer but then you will have to leave it out for 15 min.
preheat oven to 425 degrees F.
roll dough out on floured surface to about a 12x15 rectangle and 1/4 inch thickness. cut 4 8 inch hearts. (I used a paper heart to get them to be uniform)
re-roll scraps to make 2 more.
roll in the edges and score with a fork.
spread 1 t apricot preserves on each crust and starting from the top place 4 slices of apple on each side. spray w/ oil and sprinkle some brown sugar and cinnamon on top. cook for 35-30 min until brown.
not to sweet so it goes great w/ something creamy.
My favorite is Larry and Luna's coconut based vanilla "ice cream"
crust:
2 cups all-purpose flour
1 T sugar
1 t salt
1/2 c shortening
1/2-3/4 c very cold water
1 t apple cider vinegar
apple filling: 2 granny smith apples, peeled, cored and sliced very thinly(1/8 inch or less)
2 T light brown sugar
1/4 t cinnamon
6 t apricot preserves
prep dough
in a large bowl, combine dry ingredients. Add the shortening in 3 batches. Cut with a pastry cutter until it is crumbly and pebbly. combine acv with water and slowly add mixing gently with a fork until the dough holds together. knead a few times and refrigerate dough for 30 min. you can refrigerate it longer but then you will have to leave it out for 15 min.
preheat oven to 425 degrees F.
roll dough out on floured surface to about a 12x15 rectangle and 1/4 inch thickness. cut 4 8 inch hearts. (I used a paper heart to get them to be uniform)
re-roll scraps to make 2 more.
roll in the edges and score with a fork.
spread 1 t apricot preserves on each crust and starting from the top place 4 slices of apple on each side. spray w/ oil and sprinkle some brown sugar and cinnamon on top. cook for 35-30 min until brown.
not to sweet so it goes great w/ something creamy.
My favorite is Larry and Luna's coconut based vanilla "ice cream"
Thursday, January 21, 2010
Best Cupcakes Ever
INGREDIENTS
makes about 18 cupcakes
* 2 cups soy milk
* 2 teaspoons apple cider vinegar
* 1 1/2 cups granulated sugar
* 2/3 cups canola oil
* 2 teaspoons vanilla extract
* 1 teaspoon almond extract, chocolate extract, or more vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder, Dutch-processed or regular
* 1 1/2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
INSTRUCTIONS
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
* Vegan Fluffy Buttercream Frosting
(I used only 2 cups of sugar and omitted the soy milk and it was amazing as well. I don't like my icing too sweet.)
NGREDIENTS
* 1/2 cup nonhydrogenated shortening
* 1/2 cup nonhydrogenated margarine, we use Earth Balance
* 3 1/2 cups powdered sugar, sifted if clumpy
* 1 1/2 teaspoons vanilla extract
* 1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed
Found Recipe on chow but it is from Isa's Vegan Cupcakes take Over the World.
makes about 18 cupcakes
* 2 cups soy milk
* 2 teaspoons apple cider vinegar
* 1 1/2 cups granulated sugar
* 2/3 cups canola oil
* 2 teaspoons vanilla extract
* 1 teaspoon almond extract, chocolate extract, or more vanilla extract
* 2 cups all-purpose flour
* 2/3 cup cocoa powder, Dutch-processed or regular
* 1 1/2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
INSTRUCTIONS
1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
* Vegan Fluffy Buttercream Frosting
(I used only 2 cups of sugar and omitted the soy milk and it was amazing as well. I don't like my icing too sweet.)
NGREDIENTS
* 1/2 cup nonhydrogenated shortening
* 1/2 cup nonhydrogenated margarine, we use Earth Balance
* 3 1/2 cups powdered sugar, sifted if clumpy
* 1 1/2 teaspoons vanilla extract
* 1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
2. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.
Variation:Cookies ‘n’ Cream Cupcakes (pictured): Mix into cupcake batter 1 cup (about 10 cookies; chop first, then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies, like Newman-O’s. Bake as directed
Found Recipe on chow but it is from Isa's Vegan Cupcakes take Over the World.
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