Tip #1: pumpkin always rocks. Use! It!
Tip #2: Spices are the new black
Tip #3: Share
Now, that delicious loaf is all well and good, but lucky you, I have a D.C. trip coming up this weekend and that's more than enough reason for cupcakes. So this afternoon I used my snow day to do this:
Allow me to introduce some friends:
1.) The Cinnamon Toast Crunchie: cinnamon swirl cake, cinnamon cream cheese icing, and cereal
2.) The Classic Candyland: french vanilla cake, milk chocolate buttercream and M&Ms
3.) The Heave on Earth: brownie bite, swiss meringue buttercream, and a caramel swirl
Arrange on a plate filled with gummy worms and sour patch kids and kapow (!) you have yourself a smile-inducing gift.
Happy Snow Day to one and all!
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Pumpkin Bread (via The Complete Vegan Kitchen by Jannequin Bennett)
Ingredients:
-2 T. flaxseeds
-1 1/2 c. sugar
-1 c. pumpkin
-1/2 c. applesauce
-1 1/3 c. all purpose flour
-1/3 c. whole wheat flour
-1 t. baking soda
-1/2 t. baking powder
-3/4 t. salt
-1 t. ground cinnamon
-1/2 t. ground nutmeg
-1/4 t. ground cloves
Directions:
1.) Preheat the oven to 350, grease and flour a 9 in. loaf pan
2.) In a blender or a food processor, mix the flaxseed and 6 T of water until light and frothy.
3.) In a large mixing bowl mix: flaxseed, sugar, pumpkin, applesauce
4.) Sift flours, soda, powder, salt, and spices. Add to the pumpkin mixture and combine
5.) Pour into the loaf pan and bake for 1 hour- 1 hour and fifteen minutes
6.) Remove and cool on a wire rack
7.) Dive in
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