Recipes and other tidbits
A few answers to questions!
Rosie asked me to let everyone know how the fiber spins up. I've spun both Lisa Souza and Royale Hare fiber before and both spin up beautifully!
LisaK asked which colorways the Lisa Souza fiber is. They are Olive Tones and Deep Sea. (The Royale Hare Fiber isMt. Tam Moss Muir Woods Moss - thanks, Ba!).
Miyamojo asked where she could get the pattern for Bluebird, my newest lace stole. It will be available for download soon! It's being test knit. I will definitely post when I release it!
Michelle at Boulderneigh and Yarnhog asked about steaming handspun; I will show the process when I finish spinning my bfl. :) Stay tuned!
And last, by popular demand: the vegan lemon cupcake recipe! I've also added a chocolate cake/cupcake recipe. This was the first time I have ever tried the lemon (loved it!), but the chocolate cake is a huge huge favorite around here, and we would still love it above all others even if the littlest one weren't allergic to dairy and eggs.
This incredible chocolate cake recipe is originally from Amy, who got it from Barbara. I have modified it slightly. I doubled the recipe and alternate dry and liquid ingredients when adding rather than combining them all at once. I've found that, with the doubled recipe, it isn't possible to have a lump-free batter when adding everything together. I also found that putting the topping on right away as the cake is put into the oven always led to burned chocolate chips in my oven, so I put the topping on later as the cake bakes. I began spraying the brown sugar with water when I wanted a crunchier topping. (As you can see, it's a huge favorite here!)
Amazing Chocolate Cake (Vegan: no dairy or eggs)
Preheat oven to 350 F
Sift together and set aside:
2 cups sugar
2-2/3 cups flour
2/3 cups unsweetened baking cocoa
2 tsp. baking soda
1-1/4 tsp salt
Combine and set aside:
2 cups cold water
2/3 cups vegetable oil
2 tsp. vanilla
2 tbsp. vinegar
brown sugar and dairy-free chocolate chips for topping
In a large mixing bowl, combine approximately 1 cup of the dry ingredients with 1/2 cup of the wet ingredients (exact amounts not important) and mix until smooth. Add more dry ingredients and mix thoroughly, then add more liquid ingredients and mix thoroughly. Continue adding ingredients in this manner, ending with liquid, until all of the ingredients are mixed thoroughly together. Batter will be thin.
Pour batter into two 8" square pans or one 8" x 16" pan, ungreased. Bake for 15 minutes and pull out of the oven. Add crumbled brown sugar over the top and spray with a fine mist of water until the brown sugar is wet. Bake another 10 minutes, and then pull out. Sprinkle chocolate chips over the top and return to oven until done, about 10 minutes or until a toothpick inserted into the center of cake comes out clean. Total baking time: approximately 35 minutes.
Or makes approximately 30 cupcakes: line a muffin tin with paper cups and fill 2/3 full. Top with brown sugar and chocolate chips and bake for 20 minutes.
This delicious lemon cupcake recipe is based on the chocolate cake recipe above and is the one I used the other day. It was a huge a hit with the kids. Thank you, Barbara!!!
Lemony Cupcakes (Vegan: no dairy or eggs)
Preheat oven to 350 F
Sift together and set aside:
2 cups sugar
3-1/2 cups flour
2 tsp. baking soda
1-1/2 tsp salt
Combine and set aside:
1/2 cup lemon juice
1-1/2 cups cold water
2/3 cups vegetable oil
1 tsp. vanilla
2 tbsp. vinegar
icing:
1/4 cup Vegan margarine
2 cups confectioners sugar
grated rind and juice of 1 lemon
In a large mixing bowl, combine approximately 1 cup of the dry ingredients with 1/2 cup of the wet ingredients (exact amounts not important) and mix until smooth. Add more dry ingredients and mix thoroughly, then add more liquid ingredients and mix thoroughly. Continue adding ingredients in this manner, ending with liquid, until all of the ingredients are mixed thoroughly together. Batter will be thin.
Pour batter into two 8" square pans or one 8" x 16" pan, ungreased. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Or makes approximately 30 cupcakes: line a muffin tin with paper cups and fill 2/3 full. Bake for 20 minutes.
Prepare icing by mixing confectioners sugar into the margarine gradually. Add lemon juice and rind and mix thoroughly. Frost cake or cupcakes when cool.
Enjoy!!! People can't believe there's no dairy or eggs in these!
Rosie asked me to let everyone know how the fiber spins up. I've spun both Lisa Souza and Royale Hare fiber before and both spin up beautifully!
LisaK asked which colorways the Lisa Souza fiber is. They are Olive Tones and Deep Sea. (The Royale Hare Fiber is
Miyamojo asked where she could get the pattern for Bluebird, my newest lace stole. It will be available for download soon! It's being test knit. I will definitely post when I release it!
Michelle at Boulderneigh and Yarnhog asked about steaming handspun; I will show the process when I finish spinning my bfl. :) Stay tuned!
And last, by popular demand: the vegan lemon cupcake recipe! I've also added a chocolate cake/cupcake recipe. This was the first time I have ever tried the lemon (loved it!), but the chocolate cake is a huge huge favorite around here, and we would still love it above all others even if the littlest one weren't allergic to dairy and eggs.
This incredible chocolate cake recipe is originally from Amy, who got it from Barbara. I have modified it slightly. I doubled the recipe and alternate dry and liquid ingredients when adding rather than combining them all at once. I've found that, with the doubled recipe, it isn't possible to have a lump-free batter when adding everything together. I also found that putting the topping on right away as the cake is put into the oven always led to burned chocolate chips in my oven, so I put the topping on later as the cake bakes. I began spraying the brown sugar with water when I wanted a crunchier topping. (As you can see, it's a huge favorite here!)
Amazing Chocolate Cake (Vegan: no dairy or eggs)
Preheat oven to 350 F
Sift together and set aside:
2 cups sugar
2-2/3 cups flour
2/3 cups unsweetened baking cocoa
2 tsp. baking soda
1-1/4 tsp salt
Combine and set aside:
2 cups cold water
2/3 cups vegetable oil
2 tsp. vanilla
2 tbsp. vinegar
brown sugar and dairy-free chocolate chips for topping
In a large mixing bowl, combine approximately 1 cup of the dry ingredients with 1/2 cup of the wet ingredients (exact amounts not important) and mix until smooth. Add more dry ingredients and mix thoroughly, then add more liquid ingredients and mix thoroughly. Continue adding ingredients in this manner, ending with liquid, until all of the ingredients are mixed thoroughly together. Batter will be thin.
Pour batter into two 8" square pans or one 8" x 16" pan, ungreased. Bake for 15 minutes and pull out of the oven. Add crumbled brown sugar over the top and spray with a fine mist of water until the brown sugar is wet. Bake another 10 minutes, and then pull out. Sprinkle chocolate chips over the top and return to oven until done, about 10 minutes or until a toothpick inserted into the center of cake comes out clean. Total baking time: approximately 35 minutes.
Or makes approximately 30 cupcakes: line a muffin tin with paper cups and fill 2/3 full. Top with brown sugar and chocolate chips and bake for 20 minutes.
This delicious lemon cupcake recipe is based on the chocolate cake recipe above and is the one I used the other day. It was a huge a hit with the kids. Thank you, Barbara!!!
Lemony Cupcakes (Vegan: no dairy or eggs)
Preheat oven to 350 F
Sift together and set aside:
2 cups sugar
3-1/2 cups flour
2 tsp. baking soda
1-1/2 tsp salt
Combine and set aside:
1/2 cup lemon juice
1-1/2 cups cold water
2/3 cups vegetable oil
1 tsp. vanilla
2 tbsp. vinegar
icing:
1/4 cup Vegan margarine
2 cups confectioners sugar
grated rind and juice of 1 lemon
In a large mixing bowl, combine approximately 1 cup of the dry ingredients with 1/2 cup of the wet ingredients (exact amounts not important) and mix until smooth. Add more dry ingredients and mix thoroughly, then add more liquid ingredients and mix thoroughly. Continue adding ingredients in this manner, ending with liquid, until all of the ingredients are mixed thoroughly together. Batter will be thin.
Pour batter into two 8" square pans or one 8" x 16" pan, ungreased. Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Or makes approximately 30 cupcakes: line a muffin tin with paper cups and fill 2/3 full. Bake for 20 minutes.
Prepare icing by mixing confectioners sugar into the margarine gradually. Add lemon juice and rind and mix thoroughly. Frost cake or cupcakes when cool.
Enjoy!!! People can't believe there's no dairy or eggs in these!
Labels: recipes
posted by Romi at 10:05 PM
4 Comments:
I've been making the chocolate cake for years and years -- and it is a favorite of ours too! I got the recipe from my Grandma -- she called it Cockeyed Cake (because of the "no egg" thing). One of my friends makes the same thing and calls it "Funeral Cake" because it gets taken to the home of someone who died! I believe its origins are from The First Great Depression.
Um, Rosemary, the SW BFL you took home from Stitches is Muir Woods Moss. Mt Tam Moss has blue in it and Muir Woods Moss is all green shades. Both are gorgeous.....
Ba
Thanks a lot for the recipes.
Oh both recipes sound wonderful - thanks for sharing!
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