Rainbows (and Pinterest)

I joined Pinterest a while ago (find me, madisonconlin) but have just recently started using it. I have already made many recipes based on inspiring photos and foodstuff I have pinned. Also hair styles. I like that, its like a craft you can make right now! But I digress.

Rainbows.

I love rainbows, I always have. I love bright colours. If you've ever seen a painting by me, you know this. (Also my hair!) Pinterest is full of rainbow foods. And I have contributed to this. Rainbow Popsicles, rainbow fruit trays, and rainbow cake.

The popsicles are just mashed up fruit, strawberries, mango, kiwi and blueberries. Very refreshing.
The cake is just vanilla cake with (not very well incorporated) food colouring and vanilla icing and fruit decoration. If I did it again and had more time (baking with children around requires crafyness and speed) I would colour it with fruit. I'll let you know if I try it.

I want to make rainbow cupcakes in mini mason jars. With tie-dyed style frosting. Not to mention a million other things I have been overstimulated with because of Pinterest. I love it.

Keep Pinning!

Dessert: Chocolate Mint Chip CUPCAKE Cone

Wandering through the grocery store aisle yesterday I happened upon some sugar cones. It reminded me that I suck at making cake pops and I've wanted to try cake cones instead. I turned the box to the ingredients and was pleasantly surprised that the President's Choice brand had no milk or eggs in it. I could definitely make my own sugar cones, but its always nice to simplify, especially on a first attempt.

This morning I googled cupcake cones, and read quickly through a recipe by Martha Stewart. I find its good to get a sense of how things will work before I willy nilly start making stuff up. Martha is always inspirational too. So I used her instructions on using tinfoil over a pan to stick the cones in for baking. It would have worked well if I hadn't put too many in, but in the end I figured it out. I decided on an ice cream inspired flavour for my cones, mint chocolate chip. Chocolate cupcake batter with a hint of peppermint, and mint icing with chopped up chocolate chips. Mmm. 

Chocolate cupcake batter (From Vegan Cupcakes Take Over the World)

1 cup soy milk

1 tsp apple cider vinegar 

3/4 cup sugar 

1/3 cup canola oil

1 1/2 tsp vanilla 

1 cup flour 

1/3 cup cocoa 

3/4 tsp baking soda 

1/2 tsp baking powder 

1/4 tsp salt

AND 1 tsp peppermint extract. 

AND sugar or waffle cones to bake in. I used 16, but it will vary depending on the size. According to Martha, you put 2-3 tablespoons of batter per cone.

Preheat over to 350 degrees Fahrenheit. Cover a deep baking pan of some sort (I used an angel food cake style pan) securely with tin foil. Use a pointy object to poke a hole, and insert your first cone until it touches the bottom of the pan, or until just a bit is sticking out. Continue until all your cones are in the pan, and do not put them too close together or the tin foil will rip and spill your batter. Use a second pan if you need more room. Learn from my mistakes people! Do not try to fit more in.

Pour some batter into each cone. You probably shouldn't overfill too much, although it might work to have muffin tops out of the cone. Bake until toothpick inserted comes out clean, mine took about 25 minutes. Start checking around 18. Allow to cool. 

While the cones cool, prepare icing. 

Mint Chip Icing 

1/2 cup vegan margarine (I used Earth Balance. A combination of margarine and shortening would work, or even some coconut oil. It has been really hot here though, so I did not want my icing to melt) 

3 1/2 cups icing sugar 

1/4 cup (more or less depending on how thin you want it)soy milk 

1/2 tsp vanilla 1 tsp peppermint extract 

1 smidgeon green food colouring 

1/2 cup chopped chocolate chips (chopping makes the texture more like ice cream, worth it!)

Whip the margarine with beaters til soft and fluffy. Add sugar and milk small amounts at a time, alternating. Once they are incorporated, add extracts and food colouring. Whip a minute or two and then fold in chocolate. Refrigerate until cupcakes are completely cooled. It is nice to work with icing that is a little firm. 

I attempted to use an ice cream scoop to put my icing on the cones, but it wasn't successful. My scoop lacks an eject button, which might help. I smeared it on and it looked good anyway. I fashioned a little stand for my cones, but they were too tall to fit under my cake stand lid, so I ended up laying them down. Whatever works!

Yuuum.

Dessert: Ridiculous brownies.

Slutty Brownies.

That is not a very kind name for these delicious brownies.  It is also not very "family friendly"... Originally the recipe flying around the interwebs for this dessert (um, its more than a dessert) was 3 prepackaged items, cookie dough, Oreos, and brownie mix, which also contributed to the negative title of recipe, since it was fast and easy (and filthy of course).
This vegan version still packs an Oreo center (someday I hope to make a homemade cookie center), but I used simple cookie and brownie recipes to ensure veganness (and also I never have or use mixes).

Without further adieu, this is how to make Slutty Vegan Brownies (Or Strumpet Brownies, or Double Cookie Brownies, or Big Booty Brownies).

Preheat oven to 350 degrees Fahrenheit. Line 9x13 pan with parchment (or don't, it just makes it a bit tidier).

Cookie layer:

1 cup brown sugar
1/2 cup white sugar
1 cup canola oil
1/2 cup unsweetened milk of choice
2 tbs starch (corn, tapioca, arrowroot, whatever)
1 tbs vanilla
3 cups flour
1 tsp baking soda
1tp salt
1 1/2 cups chocolate chips

Wisk the first 5 ingredients (down to and including the starch) until it turns into a caramel like consistency. This is important. Add the rest of the ingredients except the chips and mix with a spatula or wooden spoon. Fold in chocolate chips. Press mixture into bottom of your pan.
Layer Oreos onto cookie dough, pretty much touching each other. It should use most of the box, with a few leftover (You know there ain't no such thing as leftover Oreos).
No need to clean your cookie mixing bowl, use it to mix your brownies.

Brownie topping:

2 cups flour
2 cups sugar
3/4 cup cocoa
1 tsp baking powder
1 tsp salt
1 cup water
2/3 cup oil
1 tsp vanilla

Sift or wisk dry ingredients, then add wet and stir. Pour over cookies. Bake for about an hour. I started checking mine around 40 minutess but it took over an hour. Test with a toothpick. If it comes out dry it is done. Beware sticking it into the cookies though, the melty chocolate chips will cause a false negative!
Allow to cool before cutting. This will be torturous. Believe it or not though, these are better when cool. Sounds crazy, but its true. Maybe the flavours meld. I think its more to do with Oreos though, as they are designed to be eaten at room temperature.

Another warning; the actual reason behind the original name of these, Slutty Brownies, most likely has something to do with what happens when you eat them. You want more, and more, and more. And then you really regret your choices. Uuuugh too much of a good thing!

Breakfast: Nutritious Gluten Free Pancakes

I am a pancake enthusiast, as is my two and a half year old son, Wyatt. We eat them fairly regularly, usually filled with fruit and piled high with fruit as well. Randy prefers chocolate chips. Actually I'm sure Wyatt does too.
Anyway today for lunch I had a hankering for pancakes. I usually use my "Perfected Pancakes" recipe, with some variation. If I have cooked quinoa, that is my go to healthifier. Sometimes I put in some oatmeal. It's always good, no matter what.
Today I wanted to try something new. It was sooooo good! Crispy crust, nutty flavour. And healthy.  This reipe makes about 4 six inch p1ancakes, good for me and Wyatt for lunch. If making for the whole family I would double it!

1/4 cup ground quinoa
1/4 cup ground oatmeal (I used quick oats but any kind should work, with a little extra soaking time for raw)
1/4 cup ground almonds
1/4 cup garbanzo bean flour
1 tbs baking powder
1 tbs sugar
1 tbs tapioca starch
1/2 tsp xantham gum
1/2 cup water
1/2 cup soy milk
1 tbs oil
Blueberries or other extras

Heat a pan (I use my cast iron for everything, but if I'm making a big batch of pancakes I use my griddle) to low medium heat. Never high!!! I used coconut oil to grease the pan.
Wisk dry ingredients, then add wet. I let it sit for maybe 5 minutes after I stirred it, to allow it to thicken. It didn't get bubbly like wheat flour batter does, but it thickens a bit. I threw in a couple handfuls of blueberries too.
Pour some batter into the pan or onto the griddle. I did about 1/2 cup at a time as I wasn't sure how sturdy they would be to flip. I am sure larger would be fine, they held up very well.
Allow to sit without touching until edges are dry, several minutes. Again, they don't bubble like wheat pancakes. Flip once. If you want to be sure it is cooked through you can peak inside by making a small slit. If it is dry, it's done. If its gooey, it's not done.
You want to do the majority of the cooking before the flip. The second side takes much less time.
Serve with maple syrup, fruit, cashew cream or whatever your heart's desire.

Blog about the Vegg!

Ok! So I responded to the Vegg's Facebook post asking for bloggers who were interested in writing about their product, and they sent me some. Exciting! There is only one (two now?) place to order the Vegg online in Canada, and it's been on back order or sold out so I haven't gotten around to purchasing my own to try.
Anyway, my mother asked me a while ago what I miss most, in terms of animal products. Not much. Maybe fried eggs, was my response. I would have thought it would be cheese, but once you detox from that stuff, it's pretty easy to stay away. I ate it a bit when I was pregnant (and feeling very sick, craving weird things) and it was always disappointing. Not worth it in any case.
Eggs though... Eggs.
The Vegg, prepared as is, smells, looks and tastes so much like egg yolk it is off putting! Not a dis, that is what they are going for. Buy I admit, it freaks me out. I ate it with toast. Good. But it did the same thing as cheese... I have realized I don't really miss it.
Never fear! The Vegg has many other uses! I tried it in a tofu omlette, but was underwhelmed by the results (it might have been my methodology). I didn't care for the sliminess that it added to my scrambled tofu either. But, I DID like the French vanilla ice cream recipe from the Vegg's website.
Also, I made lemon curd. I love lemon curd. Vegan curd is always too corn starchy, or too firm. This stuff turned out fantastically!

The Vegg lemon curd:
4 tsp the Vegg powder
1 cup water
1 tbs arrowroot powder
1/2 cup vegan margarine, softened
1 cup sugar
2/3 cup lemon juice
Grated rind of one lemon

Blend water and the Vegg. Add the rest of the ingredients and blend until combined and creamy. Transfer to a pot on stove and heat on medium low heat for about 10 minutes, stirring constantly as it thickens. Allow to cool on stove, then refrigerate to set.

I still have some Vegg left, I plan to use it to make French toast.
I like this product. Its not something I couldn't live without, but it is nice to have. It's a great step! Hopefully more and more tried and true recipes will pop up so we can have more success with re-vegging un-egged recipes!

Etsy shop update!

http://www.etsy.com/shop/MadisonConlin
Check it out!

Dessert: Amazing (Raw) Vegan Whipped Cream

There are many recipes for vegan whipped cream, but this is the one I have played with and found works best for me!

Amazing (Raw) Vegan Whipped Cream
1/2 cup soaked raw cashews
1 can coconut milk
2 Tbs (or to taste) agave nectar or maple syrup (or other sweetener)
1/4 cup coconut oil (you could probably get away with less, perhaps 2 Tbs)

Blend all together in blender until smooth. I use a magical Vitamix, so this works really fast and easily for me. Some blenders won't get the smooth consistency, especially if the cashews aren't very soft from soaking.
Refrigeration will cause mixture to firm up nicely, sometimes I add more coconut milk and blend again just before I use it to thin it out.
If you are unfamiliar with working with coconut oil, it can be a little tricky when blending because it is a solid when under 24 degrees Celsius, but blending can warm it and make it a liquid, causing the cream to be runny. Refrigeration solves this of course, and even if it is runny it is still delicious! In any case, I usually make this a day or two in advance to ensure it is thick and creamy.
This stuff is always a hit and is even better than real whipped cream! Serve on chocolate anything with fruit.
I plan to play around with this too... I'm thinking a couple tablespoons of cacao powder to make chocolate whip? The possibilities are endless.