Posts Tagged ‘bake sale’

28 Mar

Cupcake Decorating Class

Posted by Kristen in Baking, Decorating. Tagged: , , .

Last Friday I took a Cupcake decorating class at MCC. I brought some of my own cookies, honey-free graham crackers, candies and Dandies marshmallows and I tried to make everything vegan. But there were a couple techniques I tried using melted white chocolate, which are not vegan.

Sheep made with Dandies marshmallows
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Using my skills from last week’s cake decorating class by making a rose

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The flower is not vegan, but I’ll be trying this technique with some vegan white chocolate soon.

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This was one of my favorite cupcakes- hyacinths using toothpicks and 2 Dandies marshmallows

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Combining two of my favorite things: shoes & cupcakes

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The Easter bunny with jelly beans and Dandies marshmallows

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And finally, a fish with jelly beans.

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Suburban Chicago Vegetarian Meetup Group’s Vegan Bake Sale

There was another bake sale on Sunday. I’ve made so many cupcakes recently with lots of left-over frosting. I used this opportunity to use up that frosting and practice some of the things I learned at class on Friday. I tried to make chocolate peanut butter eggs, which didn’t come out as pretty; the recipe needs a little tweaking.

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3 Apr

Vegan Bake Sale for Japan

Posted by Kristen in Baking, City. Tagged: .

I’m on the train heading down to Chicago for a vegan bake sale to raise money for Japan. I made espresso cream filled cappuccino cupcakes with Kahlua buttercream frosting. They are amazing! I kind of want to buy them all myself.

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I also made rice crispy treat sushi. I ran out of time and fruit strips, so I cheated at the end. The nigiri is dried fruit (papaya, pineapple and mango) over a rice crispy treat wrapped with a piece of fruit strip. The “rolls” are pieces of candied ginger wrapped in a fruit strips with rice crispy treat on the outside. My fruit strips were too thick to use on the outside. I think a fruit roll up would have been a better idea. At the end, I just rolled up the rice crispy treats into cylinders and placed a jelly fruit on top.

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29 Mar

Pasta Con Broccoli

Posted by Kristen in Appetite for Reduction. Tagged: , .

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.

Orange & Armagnac Cocktail Infused Cupcakes

Cupcakes:

  • 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

Frosting:

  • 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?

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