Well, I would say spring is definitely here by the amount of rain we have had over the past few days. Yesterday it was sunny, bright and pouring down rain all at once. I took Lainey out for a walk but she turned around in protest after a short few strides. Lainey doesn’t do rain – or water for that matter. It was quite pretty, even though we were drenched in seconds.
I hope all this rain means we will have a beautiful spring and summer ahead.
I’ve begun ‘spring cleaning’ around the house. Items tackled so far: Kitchen Cabinets, pantry and bedroom closet. Lots of items are going to the thrift store! I even properly planted my little fig plant I bought a while ago – here’s hoping he lives a little longer and is in better shape because of it. It’s quite a shame I was a landscapers daughter and I have no idea how to properly take care of any and all plants.
I do however, know how to bake. I shared a recipe this week over at Vancity Buzz for Dairy-Free and Egg-Free Coconut Macaroons! Head on over to Vancity Buzz for the Recipe!
Yesterday I shared a meatless ‘tuesday’ meal I made from GoGo Quinoa products that I received from the company. I was so excited to discover them in the store, and then to have them send me some more items to try out.
One of the items I received was their Dark Chocolate Cake Mix. I was excited to try it, because I had seen lots of quinoa cake recipes online, and now I had an all-in-one mix to give it a try. I used it to make mini cakes and cupcakes for Adam’s birthday last weekend.
The cake was light and fluffy without being overly sweet. The cake actually has chocolate chips in the mix as well. It is definitely a much lighter cake than others I’ve made, not as dense which makes it easy to eat ;) I would definitely use it again, it’s perfect for wheat-free and gluten-free celebrations.
I wanted to keep it dairy-free, so I used coconut cream to make a chocolate coconut cream frosting. I used it on the cake as well as on some cupcakes that I made with the leftover batter. The mix makes enough for a large cake, or cupcakes or even a mini cake like I made.
To make the Chocolate Coconut Cream Frosting:
- 1 can of coconut cream, refrigerated overnight
- 2-3 Tbs. Unsweetened Cocoa Powder
1. Remove coconut cream from the fridge and scoop out the thick cream – if there is any water at the bottom (although mine had none) leave it out.
2. Using an electric mixer, whip the coconut cream until smooth and creamy. Add in the cocoa powder and mix again.
3. Frost cake or cupcakes. Refrigerate any unused portion.
This Friday is Valentine’s Day – which means everyone is making reservations and plans to show their loved one just how much they love them. Adam and I haven’t gone ‘out out’ for Valentine’s Day for a few years now. I can’t remember our last real Valentine’s day dinner at a restaurant. This year, we’re opting to stay in again just the two of us.
Often when we go out for dinner we find something about the service or food that isn’t impressive, which leads us to end the night asking “remind me again why we even go out?” Usually the argument is that I can make better food at home, for a fraction of the dine-out price. Especially when it’s for something special like a birthday or Valentine’s Day.
Every Valentine’s Day we also watch Valentine’s Day the movie – you know the one with Ashton Kutcher where it follows different love stories. It’s cheesy, but necessary. Last year we had a small chocolate fondue for two including homemade marshmallows (peanut butter or regular), and assorted fruit. It was casual and perfect. Exactly how we like to spend our time together.
So, if you’re into staying at home with your boyfriend/girlfriend/significant other this Friday night I suggest a cozy casual dinner for two, a movie cuddled on the couch followed by these individual / share vegan brownie pots. They’re rich, indulgent and the perfect ending to a Valentine’s Day night.
I topped the brownies with coconut whipped cream. I found coconut cream at Trader Joe’s and simply placed it in the fridge overnight, then beat in a medium bowl it until fluffy. I also suggest serving some raspberry coulis on top (simply microwave 1/2 cup of frozen raspberries until hot and spoon over top of the coconut cream)
Some fun Valentine’s Day movies to watch:
- When Harry Met Sally
- Valentine’s Day
- Pretty Woman
- Pride & Prejudice
- Sleepless in Seattle
- You’ve got Mail
- Dirty Dancing
- Shakespeare in Love
I’m thinking we might order in sushi for Valentine’s Day this year. And these brownie pots.
Dense, fudgey Vegan Brownies. You can make them in individual ramekins or in a 8x8 baking dish.
- 1/2 cup Vegetable oil
- 3/4 cup Sugar
- Splash of Vanilla
- 1/2 cup Unsweetened Cocoa
- 1/2 cup Unsweetened Applesauce
- 2-3 oz. Dark Chocolate chocolate, melted
- 1 1/2 cups Flour
- 1. Preheat oven to 350 degrees.
- 2. Whisk together the vegetable oil, sugar and vanilla in medium bowl.
- 3. Sift in the cocoa, and add the applesauce. Whisk again.
- 4. Pour in the melted chocolate and whisk until smooth.
- 5. Slowly stir in flour until completely incorporated.
- 6. You can either divide the batter evenly into 4-5 ramekins, or place in a 8x8 square baking dish. Be sure to grease both beforehand. Pour batter into prepared ramekins or baking dish and bake 20-25 minutes. Be careful not to over bake.
- Serve warm with coconut cream and raspberry coulis.
- Keep on countertop for up to a week, covered.
b a k e a h o l i c http://www.bakeaholic.ca/