The Avacado Cake

YES! THIS IS REAL!

• 3/4 cup Sugar
• 1/2 cup maple syrup
  
• 1/2 cup margerine, i use smart balance margerine
  
• 2 Eggs, well beaten
• 1 cup Pureed avocado(about 3-4 avocados)
• 1/3 cup Buttermilk (milk with a bit of vinegar will do)
  
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/2 tsp Allspice
• 1/2 tsp ginger
  
• 1/2 tsp Salt
• 1 1/2 tsp Baking soda
• 1 tsp Baking powder
  
• 2 cup All purpose flour
• 1/2 cup Chopped dates
• 1/4 cup Golden raisins
• 1/2 cup Walnuts

Pre-heat your oven to 350 degrees F.

In a large mixing bowl, cream together the sugar, maple syrup, avacado, and margerine. Add the eggs, and fold in thoroughly. Add buttermilk, and mix well. Add the spices, salt, baking soda, baking powder, and flour. Mix well one by one, adding dry ingredients slowly. Fold in the dates, raisins and walnuts.

Pour into a greased 9x9 inch baking dish or cake pans. Bake until golden brown, about 30 minutes.

Remove from oven, and allow to cool for 5-10 minutes before serving.

I used a simple butter cream frosting and made a 2-layer cake.

• 1/2 cup shortening
• 1/2 cup margarine
• 3 1/2 cups powdered sugar, sifted if clumpy
• 1 1/2 teaspoons vanilla extract
  
• 1/4 cup plain soy milk or soy creamer

hmm

Super easy strawberry salad.

Okay so I whipped up this salad a few months ago but I feel like I finally got it right. We happen to live in an area where we can get any kind of produce pretty much all year round, so I was able to get strawberries in January.

You will need:

One bunch of spinach
about 10, good sized strawberries, sliced
1/2 cucumber
crumbled goat cheese
candied pecans (recipe below)

so put all of the spinach in a bowl after it has been cleaned, top with sliced strawberries, cucumber and goat cheese, and pecans. The pecan recipe is from the post punk kitchen, it is quicker and healthier than using a bunch of eggs butter and sugar. I top it all off with Annie's Raspberry vinaigrette, when I figure out a good recipe for a dressing I will post it for sure.

1 C. Pecan Halves
1 T Veg Oil
1/8 t. Salt
1⁄4 C. Pure Maple Syrup

1. Preheat a heavy bottomed pan over low medium heat. Toast the pecans for about 5 minutes, tossing them frequently after the first 2 minutes.
2. Sprinkle with vegetable oil and salt, and toss to coat.
3. Add the maple syrup and toss to coat. Let maple syrup bubble for about 30 seconds tossing the entire time.
4. Transfer to a flat plate lined with parchment paper and let cool. Break apart the pieces and serve.


Enjoy!

Winter Time Ice Cream Cake

Winter Ice Cream Cake

I first made this recipe for some of my vegan friends, so oreos and ice cream can be replaced with Newman's Dairy-free Newman-Os and Soy Ice cream

Sandwich cookies, like oreos

Vegetable Oil

Peppermint extract

Dark Chocolate chips/(carob chips for vegan)

Vanilla Ice Cream

To make the pie you will need a spring-form pan - spray it with non stick spray.

In a food processor blend 2 tbs of veggie oil (I use Earth Balance)  with a 1/8th tsp peppermint extract, and about 20-25 sandwich cookies. When it is a nice mealy texture press into the bottom of the spring-form pan. It should be about a half inch thick.

In the food processor combine at least 3 cups ice cream, about 1 cup chocolate chips and 1 tsp of peppermint extract. Blend until chips have broken down into small pieces. Pour on top of the cookie crust, and allow to sit in freezer for at least an hour (overnight is best)

Audrey's superbomb focaccia bread

Well, this is a spin on an old recipe.

makes about 16 large servings

4.5 - 5 cups flour
1 large onion Chopped
1 tbs olive oil
1 tsp dried and crumbled rosemary
1/2 tsp garlic powder
pinch dried basil
1 package active dry yeast
2 cups warm water (120 - 130 degrees F)
cornmeal
more olive oil
more dried rosemary
garlic salt


DIRECTIONS!!!

In large bowl mix 2 cups flour with onion and 1 tbs olive oil. Then add 1 tsp rosemary, salt and yeast. Add warm water, and beat with electric mixer on low for two minutes, then on medium speed for another minute or so.

Stir in remaining flour with wooden spoon one cup at a time, until dough is easy to handle (you may not need the whole five cups, but I find at high elevation it helps to use all five.)

turn dough out onto a lightly floured surface and Knead for 10 minutes, until smooth and elastic.

coat a large bowl with spray cooking oil and place dough in it, turn the dough so that the exterior of dough has a light coating of oil. Cover and let rise 1.5 hours or until double.

Spray a cookie sheet with cooking spray, and sprinkle lightly with corn meal. Punch down dough and then press into pan, cover and let rise for about 30 minutes, or until double.

Heat oven to 400 degrees F. press dough into the edges of the pan, brush lightly with oil and sprinkle top with rosemary and garlic salt. Bake 30 -35 minutes

Hooray for bread!

Summer

Summer, originally uploaded by audrexlox.

This is me, I built it.

Towles Elementary School, we took all four dogs to the school and they played for over an hour. They slept for even longer when we got back.


Posted via Pixelpipe.