Category Archives: in the kitchen

Let’s Eat: Pumpkin Bundt Cake with Spiced Vanilla-Molasses Icing!

My husband and I have been taking a personal finance course that meets once a week. We’re learning all kinds of cool things about saving and retirement and investing… but this post isn’t really about any of that. It’s about the treats I made to share with the class!

At the first session of our class (back in September) everyone signed up for a date to bring treats to share. I chose the Monday before Thanksgiving because I knew I wanted to bring something pumpkin-y (of course!).

I decided to make some sort of pumpkin quick bread. So I turned to my trusty Better Homes & Gardens cookbook for ideas. I love this book and I’ve been able to very easily modify lots of baked goods recipes to omit eggs and dairy. Sure enough, I found a recipe for pumpkin loaves and all I had to do to modify was use Ener-G egg replacer instead of eggs. Otherwise I followed the recipe, except I added a teaspoon of vanilla extract because I love the way vanilla mellows out spice cakes just a touch.

naked bundt!

So then it was time to spoon the batter in the pans… A Bundt pan makes the presentation so much more beautiful that a plain old loaf pan. The batter was very thick and it filled the Bundt pan up to the top! I was a little worried that it would overflow or that it wouldn’t cook evenly. But I monitored carefully (with thanks for the advice from the lovely Rosewater & Thyme) after the allotted 55 minutes recommended for two loaves, and ended up cooking the Bundt for 17 extra minutes. I covered the top loosely with foil after the initial 55 minutes because it was already perfectly browned by that point.The bread slid out of the pan easily and after it cooled I drizzled it generously with a simple vanilla spice icing. This icing would be awesome on cinnamon rolls for Thanksgiving brunch or on top of pretty much any pumpkin or spice cake, cupcakes, breads, rolls, or ginger bread! Go crazy- ice it up!

drizzled bundt!

Spiced Vanilla-Molasses Icing:

  • 1 cup sift powdered sugar
  • 1 teaspoon pumpkin pie spice blend
  • 1 tablespoon soy, almond, or rice milk (or water)
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon molasses

Stir the sifted sugar and spice together. Add the milk and mix until mostly incorporated. Add the vanilla and molasses and stir until completely incorporated. It should be the perfect drizzling consistency but you can add more milk or water in drops until it reaches the thinness/thickness you desire.

Partying- Pumpkin Style!

This past weekend I hosted a little party. The Second Annual Punkin’ Potluck Par-tay to be exact. The point of this soirée is to get together with a few friends and family members before the holidays and enjoy each other’s company and, umm, gorge ourselves on all things pumpkin!

Pumpkin Fun!

I kept the party of little smaller this year but there was no shortage of pumpkin deliciousness! My friends outdid themselves! And almost everyone made an effort to bring something vegan, even though there were only three actual vegans at the party.

I made a main, savory dish, the Pumpkin Baked Ziti with Caramelized Onions from Veganomicon. This dish is always a hit with vegans and omnis. I made it for a yoga potluck once and people were freaking out about how good it was! I made this last year for the Punkin Par-tay too and guests were anticipating it again this year. I couldn’t disappoint. Plus, I made an extra smaller dish of it so I’d be sure to have leftovers the rest of the week.

so much fun!

I also made a pumpkin spice cake with cream cheese frosting (veganizing a recipe I found online using a box of spice cake mix), chocolate pumpkin cupcakes (recipe from Cupcakes and Kale) and pumpkin scones.

cuppies!

The guests brought an array of awesome: pumpkin-cream cheese-chocolate brownie bites, pumpkin cranberry cookies, and chocolate spice cake with the most insane chocolate icing that tasted like chocolate donut icing! There was a pumpkin brownie cheesecake, and my mom made a lovely Autumn Harvest soup that had pumpkin, carrots, sweet potatoes and butternut squash. Another friend brought some homemade spicy pumpkin butter! And I’m sure there’s a bunch of other stuff I’m forgetting!

super creamy!

I served hot apple cider (spiked with Buttershots and, I swear, it tastes just like a caramel apple!), and the Great Pumpkin Martini made another appearance. Although, without the spooky friends hanging on the side of the glass.
I had so much fun noshing all afternoon on pumpkin goodies. Can’t wait to do it again next year!

Vegan MoFo 2011 Comes to an End

I signed up at the VERY last moment for MoFo (Vegan Month of Food) this year. I’m so glad I did! Even though I took a couple weeks break in the middle due to a work trip (read about my food adventures in Los Angeles here and here), I really enjoyed writing about food (especially NACHOS) for the month of October. I can honestly say that I never got tired of eating nachos this month. I even ate nachos multiple times without taking pictures or blogging about them. I just really do love nachos that much!

I discovered tons of new and interesting blogs and made some new bloggy friends! And of course I kept up with my regular vegan food blog reading.

I especially enjoyed the testing of Creepy Cocktails, masterminded by SnarkyVegan. This was a perfect Halloween activity for me. Cocktails, creepy toys, butterscotch schnapps…

I will definitely participate in Vegan MoFo again next year. I’ll be thinking about my theme for the next 11 months or so… but it will probably end up being Nachos again- I mean- why not? A few of my friends have crowned me “Queen of Nachos”, so I think I’ll roll with it!

Trick or (Popcorn) Treat!

Chocolate and peanut butter is my favorite flavor combination for sweet stuff. I created this recipe for Kala of VeganCraftastic‘s fabulous Halloween Zine called “Late October”, which she is selling in her etsy store. This would make the perfect treat for a Halloween party, to give as treats, or just to eat all by yourself!

trick or treat, smell my feet (eww)
Trick or (Popcorn) Treat!
Chocolate/Peanut Butter Crispy Popcorn Treat
1/2 cup light corn syrup (or brown rice syrup)
1/2 cup sugar
1/4 cup peanut butter (smooth or chunky)
1 teaspoon vanilla extract
1/2 c semi-sweet vegan chocolate chips
pinch of sea salt
10 cups popped popcorn
2 cups rice crispy cereal
various tiny candies of your choice (I used tiny orange jack-o-lantern candies)
Mix the popcorn and cereal together in a BIG bowl and set aside.
In a small sauce pan heat the syrup till bubbling. Add the sugar and stir constantly till dissolved. Add the peanut butter and stir until melted and incorporated. Add the vanilla, chocolate chips and salt and continue to stir until completely melted and combined.
Immediately pour over popcorn and use a wooden spoon to stir it all around until evenly coated. Work quickly so the liquid doesn’t harden. Mix in the tiny candies. Spread on parchment or wax paper in an even layer and let cool for at least an hour.
Serve in a big, festive bowl, or divide up into goody bags and give as treats!
give me something good to eat!

Corny Nachos!

I’m finally back to blog-land! I was gone for work the past couple weeks and I ate some amazing (and some not so amazing) food while I was gone. (post coming soon) Sadly, I didn’t find any vegan nachos while I was away. But, I made some really yummy ones over the weekend with corn salsa. These might be a new favorite!

so corny!

The bed is baked Scoops because I like them and because they are totally cute AND useful! Over the Scoops I poured Happy Herbivore’s Quick Queso. This IS quick, and good! Then the nachos got a few dollops of soyrizo (really makes any nachos taste so much better!). And the ‘corny’ part of Corny Nachos- fresh corn salsa! I bought this pre-made at the grocery store (in the produce section). It has corn, onion, sweet red pepper, and jalapeno- all diced up nice and tiny. It was so fresh and delicious. The corn adds a nice bit of sweetness too. And the finishing touch was a few slices of avocado. Guacamole would be great here too, but I love fresh avocado. I sprinkled a tiny bit of sea salt over the slices.

I made these nachos a few times over the weekend actually… ;)