Let the pumpkin mayhem begin on MV.
I admit, I created this recipe purely because of a selfish craving I was having for something sticky sweet and pumpkiny. I was going to try and pass it off as a treat my kids would enjoy for breakfast, but I became pretty possessive over it once it came out of the oven. The kids still got some, but I ended up having more than my fair share. :\
I’m not usually one to fall head over heels for a simple quick loaf, but the spicy cinnamon trail that runs through this sweet pumpkin bread is enough to make my heart sing a different tune.
It’s even more delectable with a slather of your favorite vegan cream cheese on top!
Although not a traditional holiday cookie, Snickerdoodles have long been a favorite of mine to bake once the ground becomes smothered with a heavy blanket of white snow. Every year I make these cookies (usually just once) and they are always a hit among the folks who are eating them.
Since shunning gluten last December, I hadn’t yet found the perfect opportunity to try my hand at a gf Snickerdoodle.
I giddily awoke to a snow shower producing a hefty amount of snow which was quickly covering up another hefty amount of snow that had fallen a few days ago. Now it seemed like the perfect weather for a Snickerdoodle.
And so it was. Using a combination of millet and sorghum flours, I’d have to say that they turned out pretty darn well.
I set out to make a cinnamon flavored bundt cake. I ended up with a gigantic cinnamon glazed donut.
Or at least that what it tastes like.
After seeing countless recipes for mochi cakes lately on the interwebs, and given my pretty well known obsession with mochi… I couldn’t resist trying to make one of my own versions of a mochi cake. I also recently ran across an Indonesian cake that had shredded coconut and sweet white rice flour as the base- so I thought I’d try and combine the two.
If you have an aversion to coconut and/or mochi, you probably won’t like this cake too terribly much. But if you are like me, and thoughts of chewy, delicious mochi dance through your head on a regular basis… give this recipe a whirl. I liked it a LOT, but I could only eat half of what’s pictured -it is very filling! My one and a half year old, on the other hand, ate about three times that. And my son is actually asking for more as I type this. I’m thinking my husband will probably hate it.
This dessert is definitely different than most cakes I am used to making. It has a chewy chewy chewy inside, and a soft cake-like outside. And, it’s only about an inch tall. Maybe this dessert has a more authentic name? I’d like to think I kinda-sorta made it up… but somehow, I doubt that.
If you happen to enjoy Daifuku… I think you will find this dessert mochi-licious.
This simple dessert is bound to put a person in the mood for sweaters and bonfires. Serve with a mug of hot cider and embrace the chill in the air.
For those of you in warmer climates- this rice pudding is also delicious served cold with a spot of thick coconut cream.
These cookies are a fabulous way to enjoy the combination of cinnamon and chocolate. I called them “brownie” cookies because of their awesome texture: crispy on the outside and nice and chewy in the middle. To me, they taste just like little cinnamon brownie bites.
They also make your kitchen smell heavenly while they are baking.
Okay, so you can’t see the cayenne..but it’s there. It’s a fiery little undertone that sneaks up on you after the chocolate flavor seduces your taste buds into taking one more bite. I picked up the framework of this recipe from an old cookbook a while back. It was touted as an “egg-less, milk-less, butter-less, cake”. Originally, it called for oil and salt, but I nixed the salt and instead of oil used melted Earth Balance. Then I added cocoa powder, and cayenne pepper for a kick, and topped them with glorious cinnamon laced frosting. And yes, that is freshly ground black pepper on top. My new favorite sprinkle.
Today I had an overwhelming craving for something cinnamony. I also had some freshly purchased raw Spanish peanuts sitting on my kitchen counter. Even though I have made peanut brittle many, many times, I had never thought to change the recipe even the teensiest bit. So, I went all out and added cinnamon.
I know. I am terribly creative.
I realize that vegan peanut brittle isn’t exactly hard to come by, nor am I the slightest bit unique in thinking of adding such a common spice to such a common candy. But, if you have never tried it before, do so. It is really, really good.