Monday, October 20, 2014

The Forgiving Carrot Cake

Photo: Mini Carrot Bundt Cakes (vegan & gluten-free)

Is it not carrot season? Well, it could be since it is techniquely fall here is sunny warm Los Angeles. Anyhow, I just bought a new mini bundt pan which I totally adore & haven't had a chance to use it until now! 

I was going through my recipes and a light bulb lit in my head. It came to me that I did not have a vegan & gluten-free carrot cake recipe in my recipe pile. So I vigorously dug through my thought bubble of ideas and luckily on my first try a lovely flavorful carrot cake recipe came about.

For anyone who loves to cook and bake, recipes are hard to perfect on the first try. Especially with baking, it is such a science. Even if the weather changes, the recipe will also change with it. Baking is never forgiving.  You need a lot of TLC and babying to get it right.  

Thus, I am grateful that my 1st try carrot cake recipe came out like a blessing.  Also, while I was mixing in my wet ingredients, I forgot to add vanilla extract. Usually the vanilla extract makes a huge difference, but not with carrot cake. I give all the credit to my secret spice mix that makes carrot cake such a forgiving sweet treat. 

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Monday, October 13, 2014

Cake Girl Updates

Hello readers! It has been since the summer since I have posted anything new. Over the summer I was developing my fall menu menu. So far, I've came up with a theme for the Brewery Art Walk this fall. I will be featuring a vegan & gluten-free menu with 'hostess' cream filled chocolate cupcakes, mini pumpkin spice bundt cakes, not your childhood Milano & Frosted Animal cookies, and last but not least Cake Girl Go!Bars. Seems that each year my menu develops and changes through the seasons, but change is a good thing : ].

The Art Walk is only two weeks away, and I still haven't gathered all my supplies. This year has been the most costly and stressful. Besides Cake Girl, I am also a full-time student who work part-time. Sometimes I feel I am overloading myself with too many side things like Cake Girl. However, I know baking is passion and dream! Thus, I must bake on and bite the bullet because I enjoy every second of what I do. 

I guess that I am trying to say is that you should never give up and listen to some Henry Rollins 'do it'...!

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Wednesday, July 9, 2014

Vegan & Gluten-Free 'Pop Tart'

I remember when Pop Tarts were really popular. My parents didn't really buy processed foods for me, which was a great thing when I think about it now. But as a teen, I loved Pop Tarts and I would buy a Pop Tart in school during recess time. My favorite flavor was the cinnamon brown sugar one. It was so buttery tasting and so so sweet. Pop Tarts were probably the worst thing I could have eaten for breakfast, all that sugar and more sugar. I am amazed how I wasn't bouncing off the walls from all that sugar.

At the time I was also transitioning to eating a plant based diet. I'm not sure if I ate more healthy because as a teen I wasn't too aware of what to eat. I only knew that I could not have my favorite Pop Tart because the frosting contained gelatin. Back then I knew where gelatin came from and was semi-disgusted. So I stopped eating Pop Tarts. 

So lately I have been thinking about childhood sweets I loved and wanted to customize it to be vegan & gluten-free friendly. Thus the recipe for a easy vegan & gluten-free 'Pop Tart' recipe is below. Hope you will enjoy this as much as I did.

~makes about 4-6
1 cup gluten-free oat flour
3/4 cup brown rice flour
3 Tablespoons potato starch
1/8 cup unrefined cane sugar 
1/4 teaspoon salt
1/4 teaspoon xanthan gum
1/4 cup melted coconut oil
5 Tablespoons unsweetened applesauce
1/2 teaspoon vanilla extract

filling of your choice.

Pre-Heat oven to 350

In a mixing bowl, whisk together the oat flour, brown rice flour, potato starch, sugar, salt & xanthan gum. Then slowly stir in the coconut oil, applesauce, and vanilla extract. Stir until the dough starts to form together. Roll the dough into a tight ball, wrap it in plastic wrap and allow the dough to rest in the refrigerator for 10 minutes.

Take the dough out and roll it out until it reaches the thickness around 1/4 inch. Cut out your 'Pop Tart' size rectangles and fill it with your favorite filling. Close the edges and bake fro 15-18 minutes until the bottoms of the 'Pop Tarts are golden colored.

Allow the "Pop Tarts' to cool for 10 minutes before eating and they are also good the next day : ]

enjoy! & eat well.

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Sunday, July 6, 2014

Easy Healthy Leftover Spinach Salad Saute (vegan & gluten-free)

This is what I call a leftover saute. I had a bbq the night before and of course no one attempted to eat the spinach salad I tossed together with cucumbers, peppers, tomatoes and toasted sunflower & pumpkin seeds.

I guess I can understand how my guest didn't come for the salad, they came for the meat and grains. None the less the meat was gone and the grain based salad were pretty much emptied. Seeing empty serving bowls puts a smile on my face. Wouldn't this site make you happy? Well anyways below, I present you a picture of my leftover saute lunch plate with a side of extra toasty toast. 

A sauteed salad is easily comparable to a warm salad. I like it. The different textures like warm cucumbers and tomatoes, it confuses and pleases your palette. Just warm up a pan and throw a few handfuls of salad in the pan and stir until the spinach wilts. This dish can be easily replicated with any salad really. Hope you will enjoy this as much as it did. Cheers!

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