With all the cookies I bake I sometimes get a hankering for something a little different. Something that takes a bit of effort. Something that involves copious amounts of frosting. And finally something that will assure me of not forgetting my frosting skillz acquired so painstakingly in Iowa City.

Of course I could bake a cake for no reason, but where’s the fun in that. So instead I whipped up a celebratory cake for my bike-ridin’ official pancake and coffee maker, whom I happen to share a bed with. He did a 100K gravel bike race on Sunday and because he endured through such shitty weather (rain, hail, snow, cold, etc) I thought he needed a treat. Plus I’m baking the cake for my goddaughter’s fourth birthday in a few weeks so I wanted to practice.

Enter Vegan Cupcakes Take Over The World. This tasty little concoction is one layer of peanut butter cake, one layer of banana cake, ganache in the middle, chocolate buttercream all over, and more ganache on top. The little truffle looking things on top are in fact truffles. Cake truffles made from the first pb cake I made before I put parchment in the bottom of the pans (I flipped out a half cake instead of the whole one I wanted).

The cake truffles are actually the wheels on bike I piped on with the extra frosting. Money Shot:

We’ve now devoured about half the cake with very little help from our roommate. We are cows, happy cake eating cows. And this is why I love him so so so much.

The ganache was just 1/2 c. soy milk microwaved until boiling. Then pour in 8-10 ounces of semi-sweet chocolate chips and let it sit for a few minutes. All you have to do is stir it up until emulsified, let it cool, then eat with a spoon. Well or actually do something constructive with it like fill a cake or make truffles. Speaking of truffles. The cake truffles were simply half a baked peanut butter cake that was left out overnight to stale and the remaining ganache all thrown into a food processor and pulsed until it formed a ball. Chill in the freezer for a while, roll into balls, and cover in something (cocoa, walnuts, coconut, tempered chocolate, the list goes on).


Vegan MoFo Day 21

I’m beginning to really dislike being home. All I do is sit around and waste valuable time. As soon as I hear back about my financial aid situation I’m looking into moving to Ames. Until then I will spend as much time as I can outside of this middle class prison. I may still make trips to use the appliances though.

Like the beloved mixer. Marta is one amazing machine. We have a bond, if bonds can be formed with gadgets of varying components. And apparently I have a thing with the oven too. My mom tried making cookies the other day while I was gone. She burned them. And I mean burned them. For some unknown reason she thought they needed to be in the over for 20 minutes! Though when my dad told me all this I just laughed. This is karma for telling me how to bake. Onto the food.

Dinner last night was a simple stir fry. I was ridiculously tired after several bike rides. (Pitiful really, but I’m working on it. My legs are used to walking, not cycling.) Just saute veggies, garlic, and ginger. Throw in some garlic chili paste, peanut butter, and tamari. And voilá.

Today I made cookies. And took pictures of them. I was too flustered yesterday by burning my hand and not blowing up the house to bother taking a picture. So these are the orange chocolate chunk testers. Some of the best cookie dough I’ve ever eaten. And I ate about 1/4 of it. 

Its a typical blustery fall day here. But my coffee press is dirty, and it just doesn’t taste the same when I drink it by myself. So I made tea. Now I am a coffee fiend, so tea is pretty rare for me. But I do love a nice rooibos tea. So here we have some with vanilla hemp milk and stevia to sweeten. 

And on another front. I’m catering cupcakes to my friend’s art show. Its not until November so I have a few weeks to think on flavors and such. She commented I should put out business cards. Hmm, that means I need a name for this little hobby of mine.