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.


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.

  • 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
  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.

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.
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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

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)

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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