2014年06月18日
the batter turns chocolaty
The weekend is almost here! That makes me happy :)
I woke up today feeling an urge to make a cake. But not just any cake – THIS cake. I have a very tight schedule lately, especially with all the arrangements for the wedding (which is coming up soon – very soon!). But hey, I’m not complaining. I haven’t had the time to make as many desserts as I used to, so I had to make SOMETHING Pretty renew 傳銷.
I keep telling you how much I love unique combination of flavors. Orange and chocolate is one of them! Their bittersweet taste makes them a match made in heaven. This cake is very moist with a subtle orange flavor. It reminds me of home – cozy and warm. The marble affect turns this simple dessert to a beauty property mortgage.
After making the cake batter, divide it into two and add melted chocolate to one of the two mixtures.
To make the marble affect, alternately dollop the orange and chocolate mixtures into the pan – first, next to each other, then, in layers on top of each other. When done, insert a knife to the mixture (all the way down) and start swirling the batter (you can let your children do it – they’ll love it!), just until you see this texture (photo below). Avoid mixing to the point where all the batter turns chocolaty bvi company registration.
2014年06月09日
somehow it all worked out
When I was in grade school, my mom used to make baskets full of homemade bread for me to bring to my teachers. I hated school and was pretty anti-establishment for a 10-year-old (yes, even back then, I was difficult — imagine that!), so bringing that basket of bread to school like I was a character in a Laura Ingalls Wilder book totally destroyed me. But I never complained about the leftovers we’d have at home because my mom’s quick breads were delicious. We’d have breakfast for days! Snacks for weeks! Desserts for fortnights Ergonomic Chair!
I posted a vegan adaptation of one of her breads last year, but this is a version of one of my mom’s most popular recipes, Blueberry Banana Bread. My mom went vegan last year, so last summer I set out to veganize a bunch of her old recipes.
We’ve talked about veganizing breads and muffins before, and this one follows the standard pattern of swapping the eggs with ground flax. Easy! The original also calls for sour cream, which was trickier. I didn’t want to use a store-bought vegan sour cream, so I improvised with full-fat coconut milk for the creaminess and lemon juice for the sourness. I even cut down on the sugar in the recipe! I will be the first to admit that I’m not much of a baker, but somehow it all worked out.
In the year since I first adapted this recipe, I’ve made it several times and my mom has made it too and she says it’s just as good as the original, and I agree. Between the blueberries and the bananas, this is a dense, moist bread — exactly how I like my banana breads. It makes a nice weekend breakfast, but with a dollop of coconut milk whipped cream, it’s a fantastic vegan dessert option too. It also freezes well! Wrap it in a layer of plastic wrap, then foil, and pop it in the freezer until you’re ready to use it. I thaw it on the countertop overnight and it’s ready for breakfast the next day vintage tube.
