Christmas cake pops!
The cake pops are chocolate cake from Sticky Finger Sweets mixed with icing and covered in chocolate – semi-sweet and white. For the white chocolate, I made the recipe from Bittersweet, and I doubled it, but it still didn’t make that much. I only had enough white chocolate for 8 cake pops! This worked much better than the disastrous snowmen cake pops of 2010. I will buy cocoa butter in bulk and make a huge batch of white chocolate the next time I make colored cake pops.
The menu included spinach artichoke dip, hummus, black bean salsa, lentil salad, tabbouleh, spinach artichoke dip quiche*, and a seitan roast.
The quiche recipe is from Save the Kales.
*I have been to three potlucks at Kathy & Collin’s house and every time there is a similar dish. The first time I brought scalloped potatoes and someone else made scalloped potatoes; last time I made lasagna and there was another lasagna. This time I made a spinach artichoke dip quiche and there was spinach artichoke dip.
Molly and her Mohawk in a Christmas dress.
As much as I love baking, I love it even more when it involves a holiday or theme. Today was the Chicago Suburban Vegetarian’s monthly vegan potluck and I made Halloween sugar cookies: pumpkins, ghosts, black cats and witches’ brooms. The ghosts look more angry than spooky.
I also brought along some scalloped potatoes with eggplant bacon.
First, I made the Eggplant bacon. It is delicious just on its own. Fortunately, I bought two eggplants, so I can make some more.
Then I made the Scalloped potatoes. This is amazing! You must make it ASAP! I’m pretty sure this will be a Thanksgiving dinner dish.
The potluck was very good. There were black beans with mango, veggie soup, lots of hummus, two kinds of scallop potatoes, and a brussels sprout dish with seaweed. Plus, a table filled with dessert!