Deepest Darkest Crepe Cake!
This was a Daring Bakers challenge I completed back in April of 2007. It was a fun challenge and I just wanted bump this post up incase you missed it.
I was actually really excited when I saw this challenge, especially after reading all of the comments everyone had. It seems that they all had some trouble with the crepe recipe. Luckily, being vegan, I get to try it with a different recipe since I don’t eat milk or eggs. As long as you expect the first couple of crepes to be trial runs that are fit for snacking but not the actual cake, you should be fine.
Continue reading Deepest Darkest Crepe Cake!
I made Blueberry Muffins today to take with us to Seattle.
They turned out good, although I got a little carried away with the blueberries. They just looked so good, that I kept adding a little more. For the recipe, I looked through a bunch of recipes and took the best from them all and added a little of my own taste to it. I will definitely make these again, just with a few less blueberries.
Whole Wheat Blueberry Muffins
This recipe can be doubled.
Makes 9 muffins
1 tablespoon flax seeds
2 tablespoons water
1 cup orange juice
¼ cup prune puree
1 teaspoon vanilla
2 TBSP sugar
2 TBSP brown sugar
1 cup quick cooking oats
¾ cup whole wheat flour
½ cup spelt flour
½ teaspoon cinnamon
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup frozen blueberries
½ cup walnuts, chopped
Preheat the oven to 400° F.
Grind the flax seed in a blender or food processor, then add the water & blend together until it begins to thicken.
In a medium bowl, stir together the flax meal, orange juice, applesauce, vanilla & sugar. In a large bowl, combine the oats, flours, cinnamon, baking powder, baking soda, & salt. Gently stir the wet mixture into the dry mixture until just combined. Gently fold in the blueberries, nuts & chocolate chips, if using. Spoon into a silicone muffin pan & bake for 20-25 minutes.
Variations: you can use chopped dried fruit instead of the blueberries.
We are getting ready to visit my sister in Seattle, WA. We will be there for a week and since they are omni’s, I decided to make it a little easier on her and make some muffins for us to have for breakfast and snacks while we’re there. I wanted to make some Oatmeal Pumpkin Muffins,
but that didn’t use the whole can of pumpkin that I had, so I needed to find another one. The second muffins I made are Pumpkin, Millet, Chocolate Chip Muffins,
they turned out yummy! But, that still didn’t use up the rest of the pumpkin (about 1/2 cup left), so I made some pumpkin pancakes this morning, WOW, they were great! Pumpkin pancakes topped with peanut butter, chopped walnuts and maple syrup are so good. Now I just have some blueberries to use up, so I’m going to make blueberry muffins tomorrow to take. Here’s the recipe for the Oatmeal Pumpkin Muffins:
Oatmeal – Pumpkin Muffins
Serve with a glass of orange juice for a wholesome breakfast or light snack.
Prep Time: 30 minutes Bake Time: 20 minutes Cool Time: 5 minutes Yield: 12 muffins
3/4 cup soymilk
1 TBSP lemon juice
2 cups rolled oats (not quick cooking)
3/4 cup spelt flour
1/2 cup sugar
2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1 cup canned pumpkin
1 TBSP egg replacer
4 TBSP warm water
2 TBSP applesauce
Preheat the oven to 375 degrees F and set out silicone muffins pans.
Place the soy milk in a cup, add the lemon juice & mix well. Set aside. This will thicken as it sits, making a soy buttermilk.
Whisk together the egg replacer with the warm water until frothy, set aside.
Place 2 cups of oats in a food processor; cover & process until fine. Transfer ground oats to a large bowl; stir in flour, sugar, pumpkin pie spice, baking powder, baking soda, salt & cloves. Make a well in center of oat mixture; set aside.
Whisk together pumpkin, soymilk mixture, egg replacer & applesauce in a medium bowl. Add pumpkin mixture all at once to oat mixture. Stir just until moistened (batter should be lumpy & thick).
Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Set your muffin pan on a wire rack to cool for 5 minutes. Remove from muffin pan and let cool completely before moving to an airtight container. They will keep for a week in the refrigerator or up to 3 months in the freezer.
Tip: You can also add cranberries or carob chips depending on your mood. Dried figs would be good too.