The Great CriFSMas Food Roundup, 2014 edition!

Wednesday, January 7th, 2015

2014-12-18 - Veganom Rumnog Pecan Cookies -0003 [flickr]

You guys, I baked so many cookies this year, I’m having trouble keeping track of them all! In addition to sending a basketful to our omni neighbors, I also mailed a giant box to my parents. They’re in the midst of a remodel, and the entire first floor of their house is pretty much unusable. Luckily my mom’s sis is conveniently located next door, so they’re been crashing at her house a lot.

(Fun story: I sent all their gifts to my aunt’s house – since they’d have to lug everything over there anyway – and Every. Single. Package. was delivered to my parents’ house instead. I.E. THE WRONG HOUSE. I expected that of USPS, but UPS? COME ON GUYS.)

Still, I thought cookies would be a nice gesture, seeing as they don’t have a kitchen of their own at the moment.

Plus we got to eat the extras our own bad selves, so bonus.

As per usual, most of the cookies were from The Vegan Cookie Connoisseur, which I pinky swear I’ll review this year. I had a few pretty epic fails, but overall I’m happy with my progress – I get better and better at cookies every year!

 

2014-12-16 - Maple Bacon Dog Biscuits - 0007 [flickr]

2014-12-16 - Maple Bacon Dog Biscuits - 0018 [flickr]

Bacon Maple Biscuits for the dogs from Emma’s K9 Kitchen. With accidentally vegan bacon bits & lots of love! These smelled amazing when baking, but also lost their festive reddish hue. Not that the dogs much care. (The giant ones are for my mom’s big guy, Copper.)

(More below the fold…)

Spaghetti Not-Cake

Friday, January 10th, 2014

2014-01-04 - Unbaked Spaghetti Cake - 0002 [flickr]

So remember that Spaghetti Cake I made for New Year’s Eve? Yeah, well, I didn’t even last a week before I decided to experiment with an unbaked version! Turns out, there’s not much tinkering necessary: I just made the pasta sauce (with an added zucchini and roasted red pepper for extra chunkiness; also, in the spirit of cleaning out the fridge!) and tofu-cashew ricotta as instructed and then mixed them both with the cooked pasta and, voilĂ !, dinner is served! The resulting sauce is kind of like a marinara-alfredo hybrid: rich, creamy, oh-so-hearty, and super-decadent.

Initially the plan was to set some extra sauce aside for dipping (dinner rolls, nom) but, as it turned out, the “meatier” parts of the sauce kind of naturally separated from the noodles when I stirred it all together, so measuring and parsing seemed unnecessary.

Plus the once-baked version requires 45 minutes less bake time AND one fewer dirty dish, so it’s a win-win. There’s no breadcrumb-nooch topping on this one, but you can always sprinkle some homemade parm on there if you’d like. Almost the same thing! Or just toast some nooch and breadcrumbs and use that instead. Tasty either way!

This is one of those rare pasta dishes that tastes better fresh out of the pot, but it’s still damn good the next day.

The Great CriFSMas Food (and More) Roundup, 2013 edition!

Saturday, January 4th, 2014

It felt like I did a ridiculous amount of baking this Christmas – so, when I went and looked back at last year’s roundup, I nearly fainted in disbelief. (Full disclosure: there may have also been a food coma involved, due to the copious amounts of sugar I’ve been ingesting.) Did I seriously make a dozen plus batches of cookies last year? Little old me?

Fun story: after feeling super-smug and self-satisfied over my achievement of baking FIVE WHOLE BATCHES of cookies in one day, I headed on over to tumblr – where some lady posted about the 40 donuts and multiple trays of cookies she baked in one afternoon. Whoops! There goes my self-confidence!

So anyway, here’s the Great CriFSMas Food Roundup, 2013 edition! But with bonus x-mas presents and vegan pop culture observations.

First up: the noms. As per usual, let’s start with dessert, shall we? All the cookies are from Kelly Peloza’s The Vegan Cookie Connoisseur, a review of which I’ll probably have for y’all soon. Unless. Maybe I need to try out a few more recipes? You know, for the love of science and books and all that is holy and sugar-dusted.

2013-12-22 - VCC Glazed Rum Raisin Cookies - 0001

Glazed Rum Raisin Cookies – With their copious amounts of liquor and strong rummy taste, these cookies aren’t for kids. Very tasty and easy to bake, though I opted to make my glaze into more of an icing, so as not to risk the cookies sticking to one another during storage. If you go this route, start out with less rum. I ended up with way more icing than I could use. Or drink! (Yes, I actually tried that.)

2013-12-22 - VCC Caramel Pecan Cookies - 0003

Chewy Caramel Pecan Cookies – SO GOOD! Caramel and pecans, what’s not to love? Well, the cookies’ inherent stickiness, for starters: I had to refrigerate the sheet of cookies for about ten minutes before I was able to peel them from the parchment paper without tearing the cookies to shreds. I wonder if my batter was too wet; the caramel pecan mix didn’t get especially thick, which resulted in a very sticky cookie dough. Further experimentation may be required.

Also, pro tip: these cookies have mad spread, so space them far, far apart. As in four cookies to a medium-sized tray. No kidding!

(More below the fold…)

Vegan Chocolate Pistachio Whoopie Pies!

Thursday, December 15th, 2011

2011-12-02 - Vegan Whoopie Pies - 0008

…made by Natalie at Bake and Destroy! I won these bad girls in a contest and yes, they are every bit as delish as they look.

Better still: Natalie was nice enough to share the recipe, so you can make them your own self. AND SEND THEM ALL TO MEEEEE!!!!