hello to anyone reading!
i guess im just gonna talk about stuff.
i had my very first ballet recital this weekend[awww]
it went very well except for one thing!
my foot has been really hurting the last[im estimating here] few weeks. ive stoping going running/jogging because it hurt to much. i think i might have twisted/fractured/sprained it..i have no clue and dont even remember when it started hurting exactly. but anyways, while i was on stage i hurt it even more. i finished the dance and no one even noticed[so said my mom & grandma
& some stranger] which is good except that i cant fully walk on it! :(
so im going to the doctor for that on wed...maybe they can check out my knees 'cus those dont seem to always feel so great since i crashed a bike over a year and a half ago.....yeah i havent been to the doc in quite some time. if they ask about how i eat[have no clue if they will] im gonna proudly state im a healthy vegan :D
about food....
last week i made some of ppk's chai tea latte cupcakes but modified it to make it taste more ginger-y but using like ginger tea and more ginger than called for.
then for a topping i took the juice of canned pear plus a few pears plus powdered sugar to make like a glaze. i kind of pan-fried the remaining pears to decorate on top.
the verdict: it was good but i was really dissappointed sorta with the cake. i baked it for the called time and temp but it ended up more dense and mushy than i wanted. im not sur eit baking them longer would have helped, but i guess i should have tried. this was also my first time baking with soy yogurt as a binder. it seems isa does that alot? i dont know but im gonna try flax next time because so every time ive used that its worked perfectly!
and today i made mexican "gingerbread pigs".
i used the recipe above but adapted it in the way im posting below. As you can see these dont even contain ginger!! They should really be called molasses pigs. :)
Ingredients:
a little less that 3/4 cups brown sugar
2 TBSP earth balance[it calls for shortening but all we have is hydrogenated so i used EB]
3/4 teaspoons baking soda
3/4 teaspoons cinnamon [i ommited this]
3/4 teaspoons vanilla
1/2 cup unsulphured molasses
1/2 flax "egg"
about 1/8 cup milk [i used soy]
3 cups flour*
*I used 2/3 Whole Wheat and 1/3 All purpose and while i was eating totally didnt notice! I totally forgot it was ww. So im sure you could do all whole wheat!
and i used soymilk for an "egg wash"
Directions
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, stir together brown sugar, shortening, baking soda, cinnamon and vanilla until the mixture forms a firm paste.
3. Add, mixing after each addition until blended, the molasses, egg and milk.
4. Gradually add the flour, mixing to form a dough; Roll dough out to about 1/2 inch thick; cut with a large pig-shaped cutter; Place each marranito on a cookie sheet lined with parchment paper. [i did have paper so i just used nonstick cooking spray]
5. Brush tops with milk.
6. Bake for 12-15 , or until desired. The original recipes calls for 15-17 minutes. I found that 15 minutes made them too hard around the edges for me, but thats MAY be because mine were smaller than the normal pig cutout[although one review said the same]. And I like mine soft! :) Although the ones that were crispier were still yummy too!
**as you can see if you look at the other recipe, i halved it. halved this made about 16 pretty big sized cookies[although STILL not as large as the mexican bakeries sell them]. i didnt shape them in pigs either, cause i dont have one of those cookie cutters! :(
So im posting this recipre because theyre real good!! Like addicting!!!
Man i loved these before going vegan and i still do now that i can have my own :)
I remember a few years ago for Christmas I asked for 10 gingerbread pigs in my stocking. LOL My mom only got me three, but i was happy :)
Well im wrapping this up because its getting long. The photo, if you didnt realize, is of the cupcakes i made. :) BTW i know i need some white bowls and plates for photos instead of these cherry ones...lol
See ya!
No comments:
Post a Comment