More autumn flavors

I made some pumpkin bread last week that was absolutely delicious. Super moist with some subtle spice. This is only half the loaf since it all got eaten so quickly. Pumpkin is seriously awesome. I’m going to have to come up with some more pumpkin dishes before the end of November. There is still time yet!Wonderful news though….I’m getting a big baking treat tomorrow! A special present to myself. I’m sure a lot of people out there could guess what it is. So excited. 🙂

Happy Halloween!

pumpkin cheesecake

As I’m sure I’ll be out gallivanting tomorrow evening, I thought I’d do my Halloween post tonight. I honestly can’t get enough of Halloween. I’m going to dress up as a bat tomorrow. Hopefully I’ll get some good photos to show you all since I made my costume, well some of it at least. I swear I do other things besides bake.

Above is the pumpkin cheesecake I made this week. It was good but it didn’t blow me away. Perhaps it was that I kept wanting it to be pumpkin pie and not cheesecake. I still have yet to find vegan graham crackers anywhere so I used a store bought crust. I guess it could have been more like cheesecake and that would have been better as well. Don’t get me wrong, it was good, I just wanted it to be even better.

Shawn and I carved pumpkins tonight. Since we bought them so late, they were only $5 for three good sized pumpkins. It’s been quite awhile since either of us carved any. I decided to go for something cute and carved a sugar glider in my pumpkin. Shawn made a traditional jack-o-lantern with big eyes that I love.

“bon bon” and “little ricky”

VeganMoFo has definitely inspired me to step up my blogging and has been very rewarding (although not always easy). I’ve had a total of 13 posts this month, which while not nearly every day is at least double the most posts I’ve ever made in a month.

Special breakfast

Okay so I grew up in Los Angeles and biscuits and gravy is not exactly a common meal out here in general, but this is one of my favorite breakfasts. Since it’s pretty much impossible to find without meat, I learned to make this for myself as a teenager. It’s so simple to put together and so delicious. A lot of the time I use mix for the biscuits but this time I made them from scratch. I’m not sure they turned out better necessarily, but they were still filling and delicious. The gravy is about as basic as it gets: soy milk, flour, salt & pepper. I couldn’t even tell you the measurements, because I just add until it seems right. I got a little distracted when I was making the gravy this time so it ended up a bit lumpy (oops!) but it still tasted just fine. I also added some tofurky sausage to the gravy which was a perfect addition.
Seven days in a row of posting for VeganMoFo. I’m pretty proud of myself. 🙂

Yes on Prop 2!

I made these vanilla and coffee cupcakes for a bake for change bake sale. The money raised goes to support the Obama campaign and No on Prop 8. I added some flags for Yes on Prop 2 which were a lot of fun to make, even though some of my animal drawings were a bit funny. People seemed excited about them when I dropped them off. The bake sale took place this morning at the Hollywood farmer’s market. I hope all the cupcakes got eaten!

“no animals were harmed in the making of this cupcake”

The best chocolate chip cookies ever?

I’m sure that many of you read and discussed that article from the NYTimes about how to make the best chocolate chip cookies ever. I had come across a bunch of posts about it awhile back, digested the information, and filed it in the back of my head. It seems that the standout point is refrigerating the cookie dough. The problem with that is, at least for me, is that if you want to make cookies, you want them right at that moment, not a couple of days later.Honestly, I think chocolate chip cookies may be my favorite baked good. Chocolate chip cookies can vary so much though. It’s not just that they’re good or bad, but they can be chewy or crunchy or super sweet or a million other things.

So I made some cookies the other night, using the recipe from The Joy of Vegan Baking. I baked one batch but still had quite a bit leftover and threw it in the fridge for later. I never got a chance to bake the rest until two days later. When I took the dough out of fridge I remembered that refrigerated dough was supposed to be the key to amazing cookies, but as I scooped it onto the cookie sheet I was skeptical. The dough seemed a bit dried out even though I had covered it. Despite my faith in vegan recipes, I thought maybe the benefits of these tips may only apply to non-vegan ingredients.

I was so wrong. This batch of cookies was without a doubt the best I’ve ever made. Personally I thought they were at least twice as good as the batch made from the same dough that wasn’t refrigerated. They spread out just perfectly to make them the perfect balance of chewiness and crunchiness. They had the quality of tasting a tiny bit like a sugar cookie with chocolate chips, which I love.

So yes…BEST COOKIES EVER.