>Baking for Boobies
Posted by Kelly
>I’ve started my baking. The wonderful thing about most baked goods is that they freeze very well.
I started with banana bread:
1/2 Cup Earth Balance Margarine (I buy the sticks at Whole Foods, but you can get a tub at Savemart or Vons too)
1 Cup Sugar
2T Oil + splash of soy or rice milk — whisk well
1 Cup Mashed ripe bananas
2 Cups Flour
3 tsp. Baking Powder
1/2 tsp. Salt
1 3/4 cups chopped pecans (optional)
1 cup confectioners’ sugar
3 TBL. Orange juice
1 tsp. grated orange peel
Cream butter and sugar. Beat oil/soy milk with fork until light(ish) and add to butter. Add mashed bananas. Put flour, baking powder, salt together and mix quickly into banana mixture. Add 3/4 Cup nuts. Mix together.
Sprinkle with remaining nuts.
Bake in greased loaf pans 375 for one to one and half hours.
In a small bowl, whisk the glaze ingredients; drizzle over loaves. Cool for 10 minutes before removing from pans to wire racks.
Next, I made these snickerdoodles from The Vegetarian Times. They’re awesome. I love a good snickerdoodle. I realize they’re just sugar cookies covered in cinnamon-sugar, but that cinnamon takes those sugar cookies from something which is mediocre at best to something that I might kill for.
Today, I made these Peanut Butter Chocolate Pillows from the Post Punk Kitchen. A double batch. Another awesome recipe. I can’t say enough wonderful things about them. Peanut butter + chocolate for the win.
I also made two batches of Bob’s Red Mill Gluten Free Chocolate Chip Cookies — made with Ener-G egg replacer. These are pretty good too. ^_^
The lovely P is making some vanilla cupcakes, and the fabulous J is making more banana bread. I can’t thank these ladies enough. ❤
So far, I’m terribly happy with my progress.
More to come: Brownies, Caramel Apple Cupcakes (from Veganomicon), and possibly some Magic Vegan Cookies (intrigued?)
And one last thing — My new food this week is….. Sunchokes! I will definitely let you know how this one goes.