So this was my first “meh” recipe from Appetite for Reduction. I’m wondering if I did something wrong. Despite using 1/4 cup of sliced garlic plus 3 cloves, this dish had no garlic flavor. Maybe the organic garlic at Jewel isn’t any good? The dish wasn’t bad, but it has two ingredients that I hold very close to my heart: broccoli and garlic. It didn’t live up to the high expectations I had for it. I also made the basic baked tempeh for some extra protein, which has even more garlic. It helped to pour the marinade over the pasta.
I signed up for a vegan bake sale to benefit Japan. I did a test run of a veganized version of an Armagnac cupcake recipe I found online. These are pretty good, but I don’t think I’m going to make them for the bake sale.
- 3 teaspoons Ener-g egg replacer
- 4 tablespoons water
- 1/2 cup (1 stick) margarine, softened
- 1/2 cup sugar
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tbsp. Armagnac
- 4 oz. better than cream cheese
- 1-3 cups confectioners sugar (I use a lot of sugar in my icing, usually 2 times as much as listed. And that is why my frosting is amazing)
- 1 tsp. orange extract
- 2 tsp. grated orange zest
Preheat the oven to 350 F. Place paper baking cups in muffin pan. Whisk egg replacer with water and combine remaining cupcake ingredients in a medium bowl. Beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cups.
Bake 23 minutes. Remove pans from the oven and cool for 5 minutes. Pierce some holes in the tops of the cupcakes with a skewer and pour 1/2 tablespoon Armagnac over each. Then remove the cupcakes and cool on a rack.
To make the frosting, beat the cream cheese in a bowl with an electric mixer until light and fluffy. Beat in the confectioners sugar for 1 to 2 minutes, adding enough to make it thick, then beat in the orange extract and zest until smooth and light. Spread the frosting on the cupcakes.
It made 7 cupcakes… a baker’s half dozen?