Monday, January 19, 2009

Gooey Carrot Cake?

I declare a new concept: 



1 1/4 cup whole wheat flour1 tsp baking soda
1/2 tsp baking powder
Pinch of salt
1/2 cup oatmeal
Squirt of honey to taste


2 carrots
1 orange 
1/4 cup soymilk
Dallop of honey

  • Coat a 9 inch pan with sesame oil
  • Mix the dry ingredients together
  • In a blender, blend the carrots, orange, soymilk, and honey together
  • Pour the juice into the dry mix
  • Add additional honey for sweetness
  • Bake for about 25 min at 350 degrees

The texture was really sticky and gooey probably because steaming caused the batter to become more moist rather than drying it out like in baking.

After trying a thin slice, I feared the stickiness meant the cake was undone and I stuck it in the oven...
    ...only to find after 15 mins of baking that the top had harden but the inside was still gooey--           drier but gummy-like. That's a sure sign that my batter was probably too wet. Next time I'll alter the recipe to either cut back on the juice or add more flour.

Now what is a person supposed to do with GoOEY CaRrOT CAKe?
Add it to OATMEAL of course! 

I don't know about other people but I love almost any food that's thick, creamy, chewy or gooey so although this cake didn't fluff up really nicely, it reminds me of Chinese glutinous rice cakes with that nice chewiness of the oatmeal.

The creaminess of my morning oatmeal would contrast greatly with the gumminess of the cake. I can't wait to try it tomorrow :)

Moist Vegan Columbian Coffee Chocolate Cake

Whenever I bake, I like to make my treats as healthy as possible.  Therefore, we have the following delicious treat:


1 cup flour
2 tbsp sugar
1/4 cup Dutch cocoa powder
1/4 cup cocoa powder
1/4 cup agave
1/2 cup soymilk
2 tbsp vegetable oil
2 tbsp instant Columbian coffee
1 cup boiling water


Pre-heat the oven to 350 degrees. Lightly oil a 9 inch sq baking pan

In a large bowl, mix the dry ingredients together. Stir in the soymilk, oil, and agave.

Add 2 tbsp of Columbian coffee to 1 cup of boiling water.

Pour the coffee into the cake batter.

Bake for 35 to 40 mins, or until the cake is set.

*I tried 2 kinds of frosting:
  •  Peanut butter chocolate frosting (mixture of Tofutti "cream cheese,"Better 'n Peanut Butter, powdered sugar, and semi-sweet chocolate chips to taste) 
  • Chocolate sauce (mixture of cocoa powder, hot water, agave, and semi-sweet chocolate chips) 
  • True to its title, the cake was super moist!
  • The aroma of the Columbian coffee overpowered the cocoa. Unless you don't mind the hint of strong coffee in your cake, I would suggest cutting down the coffee to 1 tbsp. 
  • As to which type of topping to use, my sister and I voted for the chocolate sauce :)

Sunday, January 18, 2009

Cardmaking 101

I LOVE making cards. Above is an example of a card I made for one of my managers to give my thanks and gratitude during the Thanksgiving holidays....