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Vegan Strawberries & Cream Cake

Yesterday while I was browsing foodgawker.com, I came across an interesting recipe which lead me to a wonderful blog called The Hungry Mouse. And as I began perusing the archives there, I found this recipe for Strawberries & Cream Cake which looked so good, I decided to make it for breakfast this morning.

Yes, breakfast.

Of course, it turned out to be more brunch because I didn’t start it until 11am. And then it turned out to be vegan because, well, I had no eggs and no heavy cream. But luckily, I had strawberries – which is rare – as I’d intended them for something else.

So, without further musing, here’s my adaptation . . .

Strawberries & Cream Cake, Vegan Version

3/4 cup sugar
4 TBS butter, softened
1 egg, using ENR-G egg replacer
2 cups flour
3/4 cup vanilla hemp milk w/1 TBS Tofutti soy sour cream
2 tsp baking powder
1/2 tsp salt
2 cups sliced strawberries

Butter bottom and sides of square cake pan
Preheat oven to 375

Put sugar in the bowl of stand mixer, slice butter and add to bowl. Add the egg replacer. Beat to combine well. This took about 20 seconds on medium speed.

In a small bowl, mix the 3/4 cup vanilla hemp milk and the tablespoon of soy sour cream until combined and the add to the mixing bowl. Beat to combine.

Add flour, baking powder and salt. Beat on high to combine – just until it comes together like soft cookie dough. Again this took about 20 seconds. I scraped the sides of my bowl with a rubber spatula and beat again for about 10 seconds.

Toss in the strawberries, folding them in by hand. I used my rubber spatula for this as well. Be careful not to smash them.

Then scrape into your cake pan and bake at 375 for 30 minutes or until a toothpick inserted in the center comes out clean. Since I used an 8×8 square pan, it actually took about 37 minutes. I assume this is because the pan is a bit smaller than a 9″ round cake pan, and thus the cake is a bit thicker.

Cool in the pan on a baking rack.

And then serve it with some soy vanilla ice cream or maybe some soy whipped topping! Yum!

In the arena,

My fellow Americans, enjoy your Independence Day! And please, say a prayer for our military members, our veterans and for those who have paid the ultimate sacrifice for our great nation.

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.

Today is cookie day!

We are going to do some holiday baking today including:

Chocolate chip cookies
Spritz cookies
Pumpkin cheesecake
Oatmeal chocolate chip cookies
Pumpkin pie
Pumpkin whoopie cakes
Cranberry jam
Buttery bread machine rolls

And we’ll see what else we have time for. Some of these, we’ll be giving away to neighbors and friends and some we’ll be saving for ourselves.

It promises to be a day of fun! I’ll post recipes later and update this post when I’ve done so.

In the arena,

Merry Christmas!

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.

While not on our Thanksgiving menu, this is a special treat I am planning to make for the kids sometime this weekend. They look absolutely delicious!

Ingredients

Pumpkin Cakes:

3 cups (390 grams) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

1 1/2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

2 cups (410 grams) light brown sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 – 15 ounce (425 grams) can pumpkin puree

Vanilla Filling:

1/4 cup (55 grams) vegetable shortening

1/4 cup (4 tablespoons) (55 grams) unsalted butter, room temperature

1 cup (115 grams) confectioners’ (powdered or icing) sugar

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) light corn syrup

Baking Instructions

For Pumpkin Cakes: Preheat oven to 350 degrees F (177 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.

In a large bowl whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.

In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and pumpkin puree. Beat in the flour mixture just until incorporated. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cakes.

Bake for about 10 – 12 minutes or until the tops of the cookies, when lightly pressed, spring back. Remove from oven and transfer to a wire rack to cool completely.

Filling: Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners’ sugar. Increase the speed to high, and beat until light and fluffy, about 5 minutes. Then, with the mixer on low speed, beat in the vanilla extract and slowly drizzle in the corn syrup. Continue to beat until the filling looks like soft mayonnaise.

To Assemble: Take one cake and spread a heaping tablespoon of the filling on the flat side of the cake. Top with another cake. The assembled cookies can be stored, covered, in the refrigerator for several days. Bring to room temperature before serving.

Makes about 14 Pumpkin Whoopie Pies.

This recipe also came from the Joy of Baking website.

In the arena,

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.

Ingredients

Crust:

1 cup (100 grams) graham cracker crumbs

1/2 cups (50 grams) finely ground ginger cookies, homemade or store bought

1 tablespoon (15 grams) granulated white sugar

4 – 5 tablespoons (56 – 60 grams) unsalted butter, melted

Cheesecake:

2/3 cup (145 grams) light brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

1 pound (454 grams) cream cheese, room temperature

3 large eggs

1 teaspoon pure vanilla extract

1 cup pure pumpkin puree (canned or homemade)

Topping:

1 cup sour cream

1 teaspoon pure vanilla extract

1/4 cup (50 grams) granulated white sugar

Baking Instructions

Preheat oven to 350 degrees F (177degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick spray) an 8 inch (20 cm) spring form pan.

For Crust: In a medium sized bowl combine the graham cracker crumbs, finely ground ginger snaps, sugar, and melted butter. Press the mixture onto the bottom of the prepared spring form pan. Cover and refrigerate while you make the cheesecake filling.

For Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.

In the bowl of your electric mixer (or with a hand mixer), on low speed, beat the cream cheese until smooth (about 2 minutes). Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl and beat in the vanilla extract and pumpkin puree.

Pour the filling over the chilled ginger crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees C (165 degrees C) and continue to bake the cheesecake for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.

Meanwhile whisk together the sour cream, vanilla extract and sugar. Pour the sour cream mixture over the top of the baked cheesecake and rotate the pan slightly to evenly distribute the topping. Return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife
around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate at least eight hours, preferably overnight, before serving.

Serves 10-12 people.

I should note that this recipe and picture are both from The Joy of Baking website.

In the arena,

Look for something coming up on “Black Friday”!

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.

On the menu today . . .

Cranberry Wassail
Pumpkin Cheesecake
Apple Pie
Pumpkin Pie
Sweet Potatoes
Mashed Baby Red Potatoes
Fresh Green Beans
Sweet Baby Corn
Brussels Sprouts
Acorn Squash
Paprika Rubbed Turkey
Spiral Sliced Half Smoked Ham

Of course, we’ll have cranberries, olives, carrot sticks, chips, ice cream (peppermint and cookie dough), apple cider and probably a few other little things I’m forgetting.

What’s on your menu today?

I am looking forward to the Pumpkin Cheesecake! I’ll post a recipe a bit later, possibly, if there’s time.

In the arena,

Happy Thanksgiving!

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.

Cranberry Wassail

1/2 Gallon Apple Cider
1/2 Gallon Cranberry Juice
1 Cup Lemon Juice
1 1/4 Cups Pineapple Juice
1 Cup Orange Juice
1/4 Cup Honey
1/2 Cup Sugar
4 Sticks Cinnamon
1 Tsp Nutmeg
1 Tsp Allspice
1/2 Tsp Ground Ginger

Garnish
12 Sprigs Fresh Mint
12 Orange Slices

Add all main ingredients to crockpot and heat through – usually an hour or two is good.

I omit the orange juice and oranges as I am allergic to them and it still tastes wonderful. And I often just use a bag of mulling spices which turns out nice.

In the arena,

Happy Thanksgiving!

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.

In the spirit of it’s almost Thanksgiving, here’s a recipe I found that I’m planning to work into our menu after the holidays when we have leftovers coming out our ears . . .

Curried Turkey on Rice
Yield: 4 servings

1 Apple, chopped
1 Onion, chopped
3 tb Margarine
1/4 c Flour
1/2 ts Salt
2 ts Curry powder (2-3 tsp taste)
1 c Lowfat milk
2 c Diced cooked turkey
Cooked brown rice

Saute the apple and onion in the margarine until the onion is tender. Stir in the flour, salt, and curry powder. Slowly add the milk. Cook, stirring constantly, until thickened. Stir in the turkey. Simmer, stirring occasionally, until hot and bubbly. Serve on the rice.

If you try it, let me know. I think it sounds very good.

In the arena,

Look for a new special deal on graphics and writing stuff coming shortly after Thanksgiving.

Annie Anderson is a freelance copywriter and graphic designer specializing in the small business and real estate markets. Her tagline “Making your business, my business” means that she’ll take the utmost care when creating words and images for your business – just as if it were her own.