Our guests oohed and aahed until someone asked how I’d made such a delicious, creamy, dairy-free chocolate frosting.
When I first started baking challah, it came out looking like pita. I was pregnant and we’d moved to Colorado Springs. I had to go to the library to look up high altitude baking (this was in the eighties) and while I was there, I picked up an old book on a display shelf.
I was out of oil when I made this on Friday so I blended a seeded Gala apple with the beer until it was beer-applesauce, then mixed it together with the dry ingredients. The cake still turned out great!
She blended a white gazpacho and served it with homemade rolls for lunch, then let the kids lie in her bed watching a movie while Cal enjoyed yet another Cubs game in the living room.
½ cup shelled pistachios ½ cup shelled pecans ½ cup almond flour or 1 piece of any kind of bread 1 tsp each: dried basil, garlic powder, cumin and turmeric 4 boneless, skinless chicken breasts, pounded about 1 inch thick 2 TBSP Dijon or other grainy mustard 1 egg 1 TBSP olive oil Olive oil […]
1 cup Almond or Peanut Butter (smooth or chunky)½ to 1 cup packed dark brown sugar (optional, really)1 egg (or a flax egg, or whip up half the liquid from a can of chickpeas) 1/2 tsp vanilla 1/2 tsp baking soda1/4 tsp salt1/2 package semisweet vegan chocolate chips Line two baking pans with silicone baking […]