September 18, 2007
It’s been awhile since I updated! I’ve been waiting for my brother to send me the summery-food pictures I took in July with his camera, but he sucks and now summer is over.
I wish I had my own digital camera, but I do have the internet again so maybe I won’t abandon this blog just yet.
And I had a bake sale at the Belmont St. Fair a few weeks ago! I don’t have new pictures, but I have old ones of a few things I sold.
Chocolate Chip Cookies:
Apple-Pie Crumb Cake Muffins (Vegan with a Vengeance):
Raspberry Chocolate Chip Blondie Bars (VWAV):
I also had banana bread, coconut cupcakes (with some Almond Joy cupcakes–coconut with ganache & an almond on top), chocolate cookies, and oatmeal raisin cookies.
It went really well. I had a lot of fun, made a profit, and sold out of everything, so I got to walk around the fair. Thanks to those of you who came out!
June 1, 2007
I started craving a nice, big breakfast, specifically waffles, while in Europe. This morning I made some, and figured I should incorporate some fruit. Using what I had, I created strawberry-banana waffles.
Recipe (I actually made half of this recipe, but I’m doubling it to make it more standard.. or so if you have a Belgian waffle maker, you won’t come out with 2 1/2 waffles):
makes about 5 Belgian waffles, at least double that for regular waffles.
2 cups all-purpose flour (or 1 cup all-purpose, 1 cup whole wheat pastry flour)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 medium ripe banana, mashed
1 1/2 c. soy or rice milk
3 T. canola oil
3 T. maple syrup
3/4-1 c. fresh or frozen and thawed strawberries, sliced (measure first, then slice)
extra banana and strawberry slices for garnish, optional
Preheat your waffle iron.
Sift and mix together the flour, baking powder and soda, cinnamon, and salt. In a separate bowl, mash the banana with a fork if you haven’t already. Add the milk, syrup and oil and mix well with the fork. Add the wet to the dry until just combined–don’t overmix! Fold in the sliced strawberries.
Cook in your waffle iron according to its instructions–I use 3/4 c. of thick batter and cook on a high setting.
Top with maple syrup and the sliced fruit, and powdered sugar if you like. Freeze your leftovers and pop them in the toaster when you’re ready for more.. I think they tasted better the next day.
If you don’t have a waffle iron, reduce the flour to 1 1/2 c. and make pancakes! Try starting with 1 1/4 c. flour, and add another 1/4 if necessary.
Tropical Waffles: Keep the banana or sub with crushed pineapple (about 1/2 c.). Use lite coconut milk instead of soy. Fold in shredded, unsweeted coconut instead of strawberries. Top with extra fruit/fruit syrup.
Valentine’s Waffles: Sub the banana with 1/3 c. vanilla, plain, or strawberry soy yogurt. Increase the strawberries to 1-1 1/4 c. and blend them for a very short time in a blender or food processor with some of the milk (only 1/4-1/2 c. or so). Mix this with the rest of the wet ingredients, and add to the dry ingredients. Your waffles should be pink (cook on a little lower setting), and if you have one of those heart-shaped waffle makers, you’re gold (if not, like most of us, try reducing the flour and making heart-shaped pancakes). Optionally, you can fold in some chocolate chips. Either way, top with soy whip cream or at least powdered sugar and syrup. (I do need to test out this recipe, but you get the idea for now!)