Wednesday, December 26, 2012

Accidentally Eggless Pumpkin Bundt (Vegan-able!)

There is story. For our anniversary Tai gets me this AWESOME rose-shaped bundt from Nordicware that I've secretly lusted after forever but never said anything about because I already have a tunnel of bundt pan and you really don't need more than one because he's psychic-awesome.

So obviously I've gotta make a spectacular cake to break it in, righ? And I'm on a pumpkin kick, so obviously it's gotta be pumpkin.

This cake is more complicated than the ones I usually make it needs THREE bowls @_@, so I set out all the ingredients beforehand and had them all measured out like a REAL baking champion instead of just kind-of measuring and just grabbing things as I need them, which is how I usually bake xD

So in the midst of all that being-super-prepared I forgot to add the eggs.

Yep.

Completely forgot them. Didn't even take 'em outta the fridge.

The batter was IN the pan before I even thought about eggs.

Nonetheless the cake came out really tasty -- filled with pumpkin-goodness, soft, spicy, tender...just perhaps denser and fall-apart-y than regular bundt xD

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Wednesday, December 19, 2012

Super-Easy Crustless Cheesecake (Gluten-free!)

No picture 'cause we ate it before I got a chance.  That's how good this is.

Ingredients
  • 2 (8 ounce) packages reduced-fat cream cheese, softened (leave sitting out at room temperature for a couple hours)
  • 1/2 cup sugar
  • 3 eggs, room temp
  • 1 cup unadultered sour cream (I recommend Daisy's), room temp
  • 1 splash vanilla extract
Instructions
  1. Preheat oven to 350 degrees. (Optional, add a tin of water to prevent cracking, or use a water bath.)
  2. Smush sugar and cream cheese together until homogenous.  Add eggs one at a time, beating 'til homogenous before adding the next one. 
  3. Add the sour cream and vanilla and homogenize. Pour into a glass pie dish.
  4. Bake for 30-35 minutes, until just set at the edges and still jiggly in the middle.
  5. Cool before serving.
DELICIOUS.

Okay so Tai didn't like it because it wasn't sweet enough. And didn't have a crust.  But everyone else liked it, so who cares >:D Read More......

Wednesday, December 12, 2012

Easy Roasted Brussel Sprouts

So easy.  So good.  Sweet-savory and healthy to boot!  Also, brussels keep for a while if you don't get around to roasting them straightaway.  :D


I steamed these in my super-awesome Tatung steamer, but if you don't have one you can just as easily nuke 'em.  Or jerry-rig a steamer with a handful of chopsticks and a covered wok :D

If I made these again I would take the sprouts off the stalk; it makes it easier to cover them evenly with FLAVOR.

Materials & Method:

Steam the sprouts for ~10 minutes

In the meantime, whisk together:
3 Tbsp Maple Syrup
1 Tbsp Oil
 Pro-Tip: Mix it in a liquid measuring cup 'cause the spout makes it easier to pour.  4 Tbsp is a quarter cup, so just eyeball it :D
 
Drizzle sprouts with mixture.

Sprinkle with salt and pepper.
Roast at 350F for 45 min.
EATS.
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Monday, December 3, 2012

Easiest Peanut-Butter Cookies Ever. Gluten-Free!

So easy I feel silly even calling it a recipe. These delicious pucks of aromatic peanut-tastic protein can even be vegan!

I am super-yummyyyyyy
Easiest Peanut-Butter Cookies
Makes ~15 cookies

Ingredients:
1 cup peanut butter
1 cup sugar (or less; I used a scant 3/4)
1 egg or flax egg (1 Tbsp fine flaxseed meal and 3 Tbsp water, mixed and rest ~5 min. In fridge til gooey)

Directions:
Mix.
Drop. On the cookie sheet. Obviously.
Flatten -- they will keep whatever shape you leave 'em at, pretty much.
Bake. 375 F to desired crunchiness.
Om nom nom.
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