Lavender Chamomile Honey Conchas (Vegan aside from the honey! It’s organic)

IMG_2414It’s time for recipe two (out of I have no idea how many recipes yet) of my Baking with Tea series! I formed a plan for my flavors early on going into this week because I was generously gifted fresh honey from my beekeeper friend! The decision about what to actually make, though, was a rather spontaneous one: after an original plan to develop a cupcake recipe, I began feeling a itch to work with enriched dough instead! So, I sat down on my laptop fifteen minutes before the time I’d allocated for baking that day, and I began randomly reading about sweet bread recipes from around the world. Conchas immediately caught my attention, especially because I had, surprisingly, never seen them before–I realized that it was surprising when I called my sister to excitedly fill her in about my discovery, and she already knew exactly what I was talking about!

For those of you like me who are new to them, a concha is a Mexican dessert that consists of a sweet, enriched dough bun and topping much like a crisp cookie dough. They’re often decorated with patterns that evoke their name–concha is the Spanish word for seashell. There are similar versions of this concept in other cuisines, including a Japanese sweet called melonpan (melonpan often visually correlate to their name as well, with designs more like melons than shells). IMG_2446

I couldn’t believe that I’d never been exposed to either striking dessert! Being the token “baking nerd” among most of my friends and family, I sometimes feel like it’s my duty to be a foolproof well of dessert knowledge. When my sister informed me of her familiarity with these, then, my first honest reaction was embarrassment–I wanted to take back the innocent explanation I’d done and pretend that I’d known what they were all along. Of course, my sister did not find any issue in the fact that they were new to me. She was simply excited to hear that I was making them and that she could picture an idea of what I might come up with!IMG_2377

The reason I elaborated on our conversation is because this is quite a familiar situation for me. As a perfectionist, an older sibling, a type A personality, an Enneagram type 2, and probably every other stereotype that connects to those, one of my biggest fears is failure. My worst nightmare life experiences involve some form of appearing weak or incapable. I once joined a group of guys playing catch with a football at a party (an activity that I’ve enjoyed for years), and upon walking over to receive the first throw to me, I missed the ball, and it proceeded to smack me right in the center of my forehead. Sure it hurt a little, but the only significant pain I felt was in my very soul–my stomach was still in knots of humiliation by the NEXT MORNING.IMG_2359

It’s funny–well, mostly funny– looking back at those situations now: it seems silly how upset I could get over something hilarious like that. In fact, the panic about everyone suddenly questioning my athletic ability significantly hindered my chances of enjoying the rest of that fun afternoon! I assume I’m not alone in my tendency to protect my ego– we’ve all blindly nodded in conversations to avoid admitting we don’t know what someone is referencing, or sidestepped a question when it’s incorrectly expected that we know the answer. No one aspires to feel inferior around their peers.

That’s something I’ve really been challenging myself to change, though–that mindset of constantly twisting others’ knowledge and strength into my own inferiority. Because if I go around pretending I know everything (I’m speaking from experience as a 100% former child know-it-all), then I’m naturally squandering my opportunities to learn! It’s hard to listen well to someone or engage fully in an activity when all you’re thinking about is how you can keep up your facade…of keeping up. IMG_2435

So, the next time someone asks you if you know about a relevant news headline that’s actually news to you, or looks for your opinion about an artist or author you’ve never heard of in your life, or encourages you to participate in a task you fear you’ll mess up–embrace the unfamiliarity! Ask all the questions, admit you need further explanations, and throw away the fears of showing your humanity. Together, let’s do our best to remember that each day we do so becomes a chance to leave stronger and more knowledgeable than the one before. Wishing you plenty of baking, failing, and learning during this quarantine.

Let the wise hear and increase in learning,
    and the one who understands obtain guidance,

The fear of the Lord is the beginning of knowledge;
    fools despise wisdom and instruction.

Proverbs 1:5, 7

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Lavender Chamomile Honey Conchas (Vegan aside from the honey! It’s organic)

Ingredients

BUNS

  • 1 cup almond milk
  • 1 packet active dry yeast (2 1/4 tsp yeast)
  • 1/3 cup aquafaba (liquid from canned chickpeas)
  • 1/2 cup melted margarine
  • 1/2 tsp salt
  • 2 lavender chamomile tea bags
  • 1/4 cup plus 2 TBSP honey (plus more for drizzling at the end)
  • 4 1/2 cups all-purpose flour, plus more for kneading

TOPPING

  • 2/3 cup vegetable shortening
  • 2/3 cup sugar (vegan if desired)
  • 1 cup all-purpose flour
  • 3 lavender chamomile tea bags
  • 1/4 tsp salt
  • food coloring/fruit juice for dying (optional)

Instructions

BUNS

  1. Warm milk in a microwave-safe bowl/cup (It should be lukewarm, around 105-110°F). Mix in yeast packet, and set aside until activated–yeast should get a bit puffy.
  2. In a large bowl, combine margarine, contents of tea bags, salt, aquafaba and honey. Mix well.
  3. Once the yeast is activated, add it to bowl and mix in.
  4. Mix in flour in multiple additions, until it’s all incorporated.
  5. Turn dough out onto a floured surface, and knead until very smooth and elastic–use more flour as needed to avoid sticking, but as little as possible is best. Use the windowpane test if you’re familiar with it to judge when it’s ready.
  6. Place the dough in a greased bowl, and flip it to coat the dough.
  7. Cover, and allow to rise until doubled in size (time with vary with environment; mine took up to three hours in certain conditions).
  8. Meanwhile, make the topping: combine all ingredients in a bowl, and mix until it come together (using your hands is messy at first but most effective, in my opinion). It should hold together when pressed without cracking. If you added juice for coloring, you may need to add a bit more flour to keep it from getting too wet. Set it aside.
  9. Prepare baking sheets by lining with parchment paper or greasing.
  10. After the dough has risen, gently punch it down, turn it out onto a floured surface, and separate into twelve even sections. Gently form each section into a ball by pulling the dough out and down into itself, and place them on the baking sheets (Leave lots of room between because they GROW).
  11. Separate the topping dough into twelve even amounts. Using a tortilla press or rolling pin, press each piece into a wide circle, flouring the rolling pin or press to avoid sticking.
  12. Place each circle on top of one of the buns as you make them, gently pressing the bottom edges to the bun and cutting off any excess.
  13. Using a sharp knife, score desired patterns into the topping dough of each bun.
  14. Gently cover with cling film/wet paper towels, and allow to rise until visibly puffed, around 30-40 minutes. Meanwhile, preheat the oven to 325°F.
  15. Bake the buns in the preheated oven for about 18-20 minutes, or until the bottoms are slightly browned. (I actually prefer the temperature a bit higher, but it becomes easy to burn them at 350°F, so be especially cautious if you choose that route!)
  16. Drizzle with honey, and enjoy immediately!

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Baking with Tea: Brown Sugar Oatmeal Scones (V)

IMG_2042Before I get into the contents of the blog, I have to note the massive opportunities I overlooked in writing it. When I took these photos, my sole motivation was to highlight the flower shape of the scones without actual foliage, which I don’t currently have. It wasn’t until I texted the pictures to my family that I realized my puzzle pieces could be an homage to Autism Awareness Month–if only that had been intentional! Then, as I was finishing the post, I suddenly remembered that I had done a floral-themed shoot…on Earth Day. Well, regardless of whether it was my initial intention or not, I’d like to acknowledge both beautiful occasions! I’ll celebrate them despite the fact that I had no idea I’d be doing so before I started this–and, if you read the blog, you’ll see that perhaps that was more fitting than anything else…

I’ve been thinking, as I write at my kitchen table, about all the things surrounding this moment that I would have found unbelievable days, months, or years ago. Every single sentence I pull from the description of today has factors that attest to just how much change has occurred in my life! Let me demonstrate with this simple statement:

On this cold Tuesday afternoon in Pittsburgh, I’m writing a blog post for a recipe series about baking with tea.

First of all, the fact that I’m in Pittsburgh is something that I couldn’t have predicted for most of my life; I’ve never had any direct or indirect ties to the city. Second of all, I would have once blatantly refuted the idea that I might have a baking blog by now. Multiple people had tried to convince me to start one a while back, and I was convinced it was beyond my abilities. Thirdly, the fact that the recipe of choice was centered around tea would have been laughable for a long time because I passionately hated all varieties of tea until around 2017!  There’s also no reason that, before March, I would have anticipated being home writing on a Tuesday afternoon instead of at work–that’s something many of you can understand.  Finally, on a more recent note, I would have been shocked and disappointed two weeks ago as I strolled around the neighborhood in short sleeves, to know that today wouldn’t even reach 50°.IMG_2121

The reason I share this “exercise” of sorts is that it’s a reminder of the fact that, no matter how intently we study the past and present, we can never produce a guaranteed illustration of the future. In fact, our speculations are often wayyyy off. It brings me back to a few weekends ago, when I watched Blade Runner for the first time (great movie with a great sequel, by the way). My roommate and I chuckled at how comical the 1982 filmmaker’s depiction of what 2019 was in comparison to the true reality of that year. The boxy vehicles, eccentric fashion, and impossibly accurate photograph enhancement software from the movie certainly did not resemble the 12 months we’d just lived in ANY way. What’s more, just recall the sheer quantity of apocalypse day predictions that have come and long since passed, or the rapidly changing estimations regarding the current pandemic. Even the ideas I had about how I’d allocate my time today have shifted since I woke up this morning. When it comes to foreseeing the time ahead of us, we humans are simply unreliable.IMG_2070

While this inability is discouraging to a degree–I often wish that I could experience the security of knowing with certainty what awaits me in my life–it’s equally, if not more, comforting. When I look at the sentence I analyzed earlier about my day, I noted that essentially every part of it was something I would’ve never anticipated in the past. And yet, nearly every part of it was also positive in some way: I love Pittsburgh and have called it my home for four years now; I have a blog that keeps me inspired and allows me to share my passion for baking with others; my former aversion to tea has, thankfully, reversed course entirely; and despite the difficulties of quarantine, I’ve found countless rewarding elements of the extra time at home (Sorry, I can’t think of a reason to celebrate the freezing temperatures). What I mean to emphasize is that, if I’d had the option of dictating the future based on my own safe predictions, I would have never experienced the delights of those surprises.

In a time when phrases like “latest death toll projection” and “flattening the curve” and “re-opening phases” are bombarding our individual thoughts and global dialogue (and especially when many of the outlooks tied to them present grim depictions), it’s easy to fall into a despondent, fatalistic attitude. Without crossing the line into denial–certainly, many of these prophecies hold scientific weight–it’s incredibly relieving to acknowledge the unpredictability of life, to remember that no blue print contrived by humans is set in stone. Life will produce its unique combination of expected and unexpected scenarios, despite how vehemently we try to anticipate them.

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What’s more, I believe that we were created by a God who can and will orchestrate goodness through this crisis, even if every single negative prediction surrounding this chaos plays out. Our grasp of normalcy changes by the hour–just imagine what the Maker of flowers and animals and human brains and galaxies can do with today. With tomorrow. With this tragedy. We can appreciate every form of relief available during this time; knowing that we don’t have to (we literally can’t) foresee the days ahead AND that one day we’ll realize something good came from this, something beyond anything we could ever imagine in this moment–what a relief that is.

Now listen, you who say, “Today or tomorrow we will go to this or that city, spend a year there, carry on business and make money.” Why, you do not even know what will happen tomorrow. What is your life? You are a mist that appears for a little while and then vanishes. Instead, you ought to say, “If it is the Lord’s will, we will live and do this or that.”

James 4: 14-15

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Brown Sugar Oatmeal Scones (V)

Ingredients

  • 1 cup quick-cooking oats
  • 1 cup almond milk
  • 1/3 cup vegan butter, room temperature
  • 1/2 cup light brown sugar
  • 1/2 tsp vinegar
  • 1 flax egg (1 TBSP ground flax mixed with 3 TBSP water, left to thicken in fridge for at least five minutes)
  • contents of 3-4 tea bags, depending on strength of tea (flavor of your choice: my favorites are Earl Grey and Jasmine)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups all-purpose flour, plus more for shaping
  • Optional: extra brown sugar or turbinado sugar for topping

Instructions

  1. Preheat oven to 350°F. Grease a baking sheet or line with parchment paper.
  2. Combine the almond milk and oats in a microwave safe measuring cup or bowl. Microwave for one minute, place in a large bowl, and then set aside.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and contents of tea bags.
  4. Mix the vinegar and light brown sugar into the bowl with the oatmeal. Then, mix in the butter (it should incorporate pretty easily as the oatmeal will still be a bit warm).
  5. Mix in the flag egg.
  6. Begin adding the flour mixture to the wet ingredient mixture, mixing until it’s completely incorporated.
  7. Transfer dough to a floured surface, and press into a disc or rectangle, about 1/2 inch thick (either wetting your hands or flouring them will help in handling the dough). Cut desired shapes of scones, flouring your knife/cookie cutter/jar to avoid sticking.
  8. Place the scones on the prepared baking sheet and top with brown/turbinado sugar if desired.
  9. Bake in the preheated oven until just browned on the bottoms, about 15-16 minutes. Transfer to a cooling rack to cool, and enjoy!

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Fudgy Peanut Butter Banana Bars (V)

IMG_1930This quarantine has sparked endless conversation, a popular one of which involves the discussion of everyone’s “new normal.” The sudden, jarring shifts in daily routine and atmosphere and social outlets forced by this pandemic have naturally resulted in the need to adjust–and cope. Everyone has been affected by this situation in some way, regardless of whether they’ve physically suffered from the virus itself.

Sheltering-in-place was not an effortless transition for me. Of course, I realized how fortunate I was when so many were not–I was healthy, able to pay my bills, living in an apartment  with roommates I loved. However, in time, I also had to accept that it was okay–vital, actually– to acknowledge that quarantine was hard. Is hard. You see, I had grown quite fond of normal–my old, worn-with-age, tried-and-true normal, the one in which I had a daily job and specific tasks to complete, the one that allowed me to make random stops at my friends’ homes or grab last minute groceries three times in the same week. As a dancer, I am used to physically expelling energy for hours every day, and as a recipe blogger, I’m accustomed to wandering aimlessly in stores, brainstorming potential baking plans. Being an artist, I felt uniquely stifled by the restrictions; the lack of places to expel my creative energy quickly became overwhelming and translated into many anxious, seemingly unproductive days (as well as a few random sketches and a LOT of walking).IMG_1851

After a week or so, I was beginning to feel a bit more comfortable with the changes. Per the suggestion of my counselor, I began planning out a schedule for each day, a strategy that made a massive difference in the way I approached the sudden surplus of time that almost everyone experienced. With more moments of mental clarity, I was also able to address some specific sources of anxiety for me. One of them, I realized, was my food. In an attempt to adhere to the social precautions everyone adopted, I had ordered my groceries through a delivery service. However, with demand unbelievably high, it was about a week before I received them. This left me with six days of eating whatever pantry items I could use to concoct a meal, and, more often than not, they were all various types of carbs. My diet consisted of around  20% oatmeal, 20% peanut butter, 10% absolute randomness, 50% homemade sourdough (okay, not really complaining about that), and 0% vegetables (anyone who knows me knows that was pure torture). Within just a few days, I realized how frustrated I was, how much my body craved the balanced diet it was used to receiving, how it was affecting my mood. Arguably the most shocking affect, though, was that I, the maker of all things sugary, even started to lose my craving for desserts. Perhaps now you can understand just how dire those few days seemed.IMG_1939

Thankfully, I write to you from the other side of that battle–never have I been so thrilled to see a bag of green beans in my life. That week of upheaval in my kitchen was a reminder for me of just how important it is to fuel both our bodies and our minds, especially in times of trauma. When so many factors in our lives are shifting, maintaining a level of nutritious eating can be an incredibly grounding practice, whether or not you generally prioritize a healthy diet. Not only that, but in the midst of a viral outbreak, supporting your immune system is particularly important! That’s why, when creating this recipe, I kept three things in mind:

  1. I wanted the recipe to be “healthy,” in the sense that it offered some sort of nutritional/energy value.
  2. I wanted the recipe to be accessible–I’ve been doing a “quarantine series” on my blog that revolves around ingredients most people always have on hand.
  3. I didn’t want the recipe to taste like a “healthy” recipe: dessert is my specialty, after all, and I know first hand the need to indulge! Especially when you’re tackling a new normal.

So, I immediately grabbed peanut butter and bananas: one of those food pairings that was, I think, unarguably meant to be. My initial recipe development was slow and, quite honestly, frustrating. Though it’s been over a month, I still sigh at the lack of variety in my cabinets: I absolutely love both peanut butter and bananas, but I felt like they were rather cliche among nutritious recipes. For a moment, I allowed my unattainable dreams of inventive, exotic flavors to stall my progress. And, as I always do when I’ve run into “baker’s block,” I called my mom. IMG_1953

Thankfully, my mother is the perfect deliverer of sympathy…when it’s due. In all other cases, she tells me exactly the harsh truth I need to hear, and she holds an impressive success rate of steering me back towards the task I’m aiming to complete. This was no exception. Upon listening to my whining about being forced to use bananas again, she replied with her characteristically precise advice: “So? Do something different. Your whole point of quarantine recipes is to reinvent things!”

Thanks, mom. I realized that I’d momentarily let this chaos of pandemic snatch the one thing it could never completely steal from me–my creativity. At once, the seemingly mundane task before me became a challenge (anyone who knows me also knows that the only thing I like more than peas and carrots is a challenge). With this competitive energy fueling me, I worked all day to develop a recipe, not hindered at all by the involvement of ingredients that I’d once considered overused.IMG_1869

That’s how I ended up with these bars. They’re partially inspired by my recent discovery of the magical taste of fried bananas. To make them, I decided to pan fry my bananas with maple syrup before baking them into the bars, a decision that added an especially powerful caramel sweetness. This flavor, along with the salty creaminess of peanut butter, provided a satisfying balance that I further nuanced with cinnamon and allspice. They even have protein powder in them for an extra nutrient boost. To finish them off, I handed off the apron to readers! You can pick from the list of toppings to add crunch and flair to your own batch.

I’ve come to a myriad of conclusions over the last few weeks, some more complicated than others. One of the most troubling dilemmas was learning how this pandemic would affect my identity as an artist. Through time, restlessness, phone calls with mom, and bananas, I’ve finally grasped at the answer: it doesn’t. An artist doesn’t ever stop being an artist. You can remove a dancer’s stage, an actor’s set, a vocalists’ studio, but–as we’ve all witnessed through daily inspiration like this magazine– they won’t stop creating. This pandemic has robbed the world of physical touch, millions of jobs, and a staggering number of lives. So, I encourage you to hold tight to what it can never infect. As we all endure this time of collective grief and turmoil, I hope you can devote time to allocate rest for your mind; to feed your body with what it needs; and to keep making art.  Sending love and prayers to everyone.

My heart, O God, is steadfast,
    my heart is steadfast;
    I will sing and make music.

Psalm 57: 7

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Fudgy Peanut Butter Banana Bars (V)

Ingredients

  • 2/3 cup whole wheat flour
  • 1/3 cup protein powder (vanilla or chocolate)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp allspice
  • about 3 medium bananas, sliced into about 1/2 inch slices
  • 1/2 cup peanut butter
  • 1 cup almond milk
  • 2 TBSP + 1 tsp maple syrup
  • 2 tsp oil (I used extra light olive oil)
  • Optional Add-Ons: toasted nuts, sea salt, toasted coconut, dark chocolate chips, banana/plantain chips, drizzled maple syrup, melted chocolate

Instructions

  1. Place oil and 1 TBSP maple syrup in a skillet over medium heat. When it starts sizzling, carefully place the banana slices in the pan (it may splatter).
  2. Cook until brown/caramelized on one side, and then flip to cook the other side. Remove from heat, mash in a bowl, and allow to cool.
  3. Meanwhile, preheat the oven to 350°F, and grease a square baking dish.
  4. In a large bowl, whisk together almond milk, 1/4 cup peanut butter, and 1/4 cup mashed fried banana together.
  5. In a separate bowl, whisk together flour, protein powder, baking powder, 1/4 salt, allspice, and cinnamon.
  6. Gradually add the flour mixture to the almond milk mixture, whisking after each addition, until it’s completely incorporated. Pour into the baking dish, and smooth the top with a spatula.
  7.  Bake until toothpick comes out clean, about 22-24 minutes. Allow to cool.
  8. While it bakes, make the topping: mix together remaining 3/4 cup mashed fried banana, 1/4 cup peanut butter, 1/4 tsp salt, 1 tsp syrup, and a pinch of cinnamon (Be sure the banana has cooled).
  9. Once the base is cool, spread the topping evenly over the base, covering it completely.
  10. Finish the bars with your choice of add-ons, and chill in the fridge before slicing. Enjoy!

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Spiced Coffee Cake (V)

IMG_1652Three weeks of quarantine, and I’d say it’s about time for another blog about my daily disasters. Most of you know that I am quite open about the clumsiness, frequent slip-ups, and comical misfortunes that so often seem to characterize my life. And believe it or not, this shelter-in-place has done absolutely nothing to slow the rate of my “incidents.” So, forget about the worries plaguing your brain for five minutes, and sit back and enjoy the latest laughable moments of my week.

I have to provide some background for this in the form of a shout out to my incredible physical therapist. To say she is my physical therapist is to short-change her importance to me: she has, over the past few years, become a mentor, friend, and mom away from home. Anyway, I had emailed her with an update about how I was doing since I’d had to stop seeing her for appointments–she always reaches out when she hasn’t been able to see me in a while. I apparently mentioned in my email that I was baking as much as possible but that flour was frustratingly hard to come by given the recent grocery stockpiling trends. I say apparently because I forgot that I’d even said that until last Sunday, when I received a text and accompanying picture from her informing me that she’d bought me a 25 lb. bag of flour because she “could not resist” when she’d heard about my struggle. She’s just amazing.IMG_1633

She let me know she’d put the flour in the trunk of her car at work so that I could safely retrieve it without violating any social distancing orders. Yesterday afternoon, I donned my recycled t-shirt mask and headed out on probably the third car ride I’ve taken in the last month. After a pleasant drive accompanied by the lively tunes of my recent 1940s/1950s jazz kick, I pulled into the parking lot, eager to retrieve the precious cargo. Not seeing her usual car–and deciding it wasn’t the best idea to go peeking into random car trunks with a mask on–I texted her from my car and discovered she’d taken their other one that day. I excitedly spotted the car and the flour in the window, opened the door, placed a plate of “thank you” coffee cake on the seat, and grabbed the 25 pounds of what may as well have been gold, for me.

I hobbled over to the back of my own car, fueled by visions of the endless hours of baking that awaited me. The bag made a pleasing thud as I dropped it into the trunk, but it was accompanied by a slightly less pleasing cloud of flour that tickled my face. My excitement had blinded me to the little hole I’d poked in the process of transferring it across the parking lot. I pulled back and blinked away the white puffs, noticing the rip on the surface of the bag.IMG_1578

Naturally, in a situation that had no further consequence (the bag was already in the car; I was outside, so no worry about a mess; the hole was on top, risking no further leakage), I panicked. Naturally, my brain was overwhelmed by the sudden interruption to its celebratory state and found the most reasonable reflexive bodily reaction to be for me to give the torn bag a nice, hearty, slightly spastic slap. And, naturally, I was wearing black leggings and a black sweater and black socks and black shoes that day. The bag wheezed with the impact and shot out a wide spray of its contents–I’ve come to understand that, when it comes to flour, the size of a hole is in no way proportionate to the amount of carnage. Giant tear= nuclear flour explosion. Little bitty tear= equally nuclear flour explosion.

Suddenly becoming fully present in the current moment, I took a step away from the car to evaluate my mistake. My entire front was, indeed, dusted in a layer of white–from my mask all the way down to my sneakers. Now, you have to understand just how accustomed I’ve become to miniature disasters: this didn’t even come close to phasing me. Without thinking, I simply engaged in the practical deescalation steps that one develops when they possess the clumsy inclinations that I do. We’ll call it the triple A:

  1. Address the immediate damage (I thoroughly patted myself down)
  2. Assess and minimize the level of spectators, applying a sarcasm diversion as needed (I scanned the parking lot for any familiar faces and found none)
  3. Act like nothing happened (I calmly got in my car and left the scene, lightly coated in flour but safely undetected)IMG_1624

And that, my friends, is how I cope with my chronic common sense deficiency.

In true character, I returned home, washed my hands, carefully transferred the flour to a safe storage bin, threw away the ripped bag inside a plastic bag to avoid a mess, and…locked my car key in my trunk. By that point, all I could do was laugh. I somehow manage to jeopardize even my most well-engineered moments of caution. Thankfully, I won’t be needing my car for the foreseeable future, so I can write this to you with relatively no qualms. I’ll get around to solving that problem another day (breaking into my own car–oh, I’m certain that will result in a story to tell). For now, I’ll rest in the joy of laughing at myself, of having so many generous people in my life, and of all the baking I can do with 25–ok, maybe 24–pounds of flour.

Hoping you find a reason to laugh today 🙂

Sarah said, “God has brought me laughter, and everyone who hears about this will laugh with me.”

Genesis 21:6

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Spiced Coffee Cake (V)

Ingredients

CAKE

  • 1/2 cup shortening
  • 1/3 cup light brown sugar (vegan if desired)
  • 2/3 cup sugar (vegan if desired)
  • 2 tsp vinegar
  • 1/2 flax egg (1 1/2 tsp flax mixed with 4 1/2 tsp water, left to thicken in fridge for at least 5 minutes)
  • 1 3/4 cup flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp ginger
  • 1 tsp cardamom
  • 1/2 tsp turmeric
  • 1/4 tsp salt
  • 3/4 cup water

FILLING/TOPPING

  • 1 1/2 cups oats
  • 1/3 cup light brown sugar (vegan, if desired)
  • 1/2 tsp cardamom
  • 1/2 tsp ginger
  • 1/4 tsp salt
  • 1/2 cup shortening, melted
  • 1/4 tsp maple syrup

Instructions

CAKE

  1. Preheat oven to 350°F. Grease and flour an 8″ cake pan.
  2. Make filling/topping: in a bowl, whisk together oats, cardamom, ginger, and salt. Mix in shortening and maple syrup, and set aside.
  3. In a separate large bowl, mix together shortening, sugars, and vinegar. Use a spatula to fold and mix until well combined.
  4. Mix in flax egg.
  5. In another bowl, whisk together flour, baking powder, baking soda, ginger, cardamom, turmeric, and salt.
  6. Gradually add the flour mixture and the water to the shortening mixture in small additions, alternating between each and whisking well after each addition. Continue until all ingredients are incorporated. The batter will be very thick
  7. Spread half of the batter onto the bottom of the prepared cake pan.
  8. Sprinkle half of the filling mixture evenly across the first layer of cake batter.
  9. Spoon the remaining cake batter on top of the filling, and spread to cover the pan with a spatula.
  10. Top with the remaining filling, and bake until knife/toothpick comes out clean, about 45-50 minutes.
  11. Enjoy! Store extras in sealed container on the counter.

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April Fool’s Primanti Bros. Sandwich (V)

APRIL FOOL’S!!!

IMG_1441I did not, in fact, post a meat-filled sandwich on my very vegan blog. This is actually a tiny dessert!

Did you fall for it?? I must say, it was very difficult for me to pull off. Not the actual creation of the “sandwich”–that part went surprisingly well! Oh, no– it was the secret-keeping part that I struggled to handle! The moment I posted that picture, I went into instant panic, excitement, and anticipation:

 

I feel so rebellious! I’ve never lied on my social media before…

Wow, people believe it. This is exciting.

Ah, geez, I hope no one unfollows me for posting this picture on a vegan Instagram…Maybe I should just take it down.

How will I sleep tonight knowing I’m so close to doing the big reveal??

Yes, I’m ridiculous. Then again, it doesn’t take much to excite me when I’m spending every day in my apartment! I realize that this recipe isn’t exactly on track with my recent “quarantine-friendly” posts, but I hope that it gives you a bit of entertainment, especially those who need it most right now! Looking forward to everyone’s reaction to this and also to the abundance of pranks that will certainly result from everyone’s down time 🙂

He will yet fill your mouth with laughter
    and your lips with shouts of joy.

Job 8:21

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April Fool’s Primanti Bros. Sandwich (V)

STRAWBERRY FRUIT LEATHER “MEAT”

Ingredients

  • strawberries
  • sweetener (if needed; I used liquid Stevia)

Instructions

  1. Preheat oven to 140-150°F.
  2. Puree strawberries and sweetener until smooth.
  3. Spread onto a plastic or parchment-lined baking tray.
  4. Bake until desired texture is reached, 6-8 hours.

MINI LOAF CAKE “BREAD”

**Makes 4 mini loaves**

Ingredients

  • 1/2 cup plus 1 TBSP vegan butter
  • 1/4 cup plus 1 TBSP sugar (vegan if desired)
  • 1/4 cup corn syrup
  • 1/2 cup “buttermilk” (1 tsp vinegar mixed with enough room temperature almond milk to make 1/2 cup; left to sit at least five minutes)
  • 1/8 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp salt

Instructions

  1. Preheat oven to 300°F. Grease and flour four mini loaf tins.
  2. Cream butter and sugar with paddle attachment of a stand mixer on medium speed.
  3. Mix in corn syrup and vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Begin adding the flour mixture and the “buttermilk” to the butter mixture, alternating between each and mixing after each addition until everything is incorporated.
  6. Divide batter between the four pans, and bake until very light golden brown on the outside, about 50-55 minutes.
  7. Allow to cool completely before slicing. If you plan to make the trick sandwich, it’s helpful to freeze the loaves first! Makes for easier cutting, and the cake softens (it will develop a crust when it first cools after baking).

FRIED BANANA “FRIES”

Ingredients

  • banana
  • maple syrup
  • vegan butter

Instructions

  1. Slice the banana thinly.
  2. Melt a spoonful of oil in a pan over medium-low heat. Add a spoonful of maple syrup.
  3. Remove pan from heat, and place banana slices in pan.
  4. When they’ve caramelized slightly, flip them.
  5. When the other side has cooked, remove from heat.
  6. Slice into thin “fries.” (If you do this, they will be rather difficult to work with, but patience is a virtue :D)

APPLE SLICE “CHEESE and TOMATOES”

I think you can figure out that one 🙂

SWEETENED COCONUT FLAKES “COLESLAW”

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