We Are So Martha Crepe Cake

Jennie was telling me about crepe cakes one day and the very next day, Martha was making one on TV!  Of course we had to give it a go.  I mean, yes, it's a lot of work, but, the payoff???  Soooo worth it!

We used our vanilla pudding recipe here:  St. Joseph's Day Treat Vanilla Pudding

And our crepe recipe here:  Holy Crepe

We ran the cooled pudding through the Kitchenaid with a whisk. It did not whip but it was smooth.

We doubled the crepe recipe and made them in a larger pan. We lined them up in a single layer on foil to cool.

When the crepes are cooled you can begin!  Layer about one heaping tablespoon of pudding between the layers and we had exactly enough pudding for the number of crepes we got!  Meant to be.

Team effort made this easy.  I made the pudding the day before since it must be cold to assemble the cake.  I ladled the crepe batter while Jennie swirled the pan and did the delicate flipping.  Even my Bub got in on the action.

Once the crepes are completely cooled, start the layering process on a large platter.  You can finish with ganache on top or vegan whipped cream if you know of any.  We are in love with the crispy crepe edges and liked the top to simply be a crepe.

Happy Holidays!

The Force is Strong With This Breakfast Bread

Christmas is coming and the kitchen is smelling good! This recipe uses three ripe bananas which I seem to always have around since no one actually eats the bananas when I buy them.  So moist with a little vegan yogurt and maple and totally still good the next day!

We needed a ready-to-go breakfast since we saw Star Wars this morning!  Something that would stick with us and keep us focused on all the excitement!

Preheat oven to 350 and grease a 9x5 loaf pan.

1-3/4 cup GF baking mix
1 teaspoon baking powder
1-1/4 teaspoon baking soda
Dash of salt
3 large, ripe mashed bananas
1/2 cup sugar
2 tablespoons maple syrup
1/2 tablespoon olive oil
1/4 cup vegan vanilla yogurt
1/3 cup vanilla Soymilk
1/2 cup shredded, unsweetened coconut (you'll need a bit more for the top too)

Mix GF baking mix, baking powder, baking soda, and salt in large bowl.

In separate bowl, mash the bananas then add the sugar, maple syrup, oil, yogurt, Soymilk, and coconut. Mix well.   Pour into your dry ingredients and mix well.  Pour into your prepared loaf pan.

Sprinkle the top with more coconut.  Bake for about 50 minutes to an hour, testing the middle for doneness at 50 minutes.  The top will be toasty and brown.  When you test the middle, keep in mind the bananas will still leave a bit of goo on your knife but lots of batter should not be there too.

Can be served warm or completely cooled.  I cut it while still in the pan so we wouldn't lose all the coconut topping!

May the force be with you.

Amazing Spiralizing

I just had to share the best $70 I've spent in a long time... The Kitchenaid spiralizer attachment!  It's on sale right now aaaaand I had $10 off too. I've been feeling sick lately and really down about it.  

A nice stroll on a fall evening with Big D at the mall got me this serious tool (and new perfume too).

Enjoy!

Fun-Fruity Birthday Cake!

My Jennie had the so super smart idea to make a funfetti type cake using gluten free and milk free Fruity Pebbles!  And it worked!

I used my Little Goldie Girlie Cake recipe and added about 1/4 cup lightly crumbled Fruity Pebbles cereal.  So pretty! Festive and yummy too! 

I made cupcakes out of it and a couple of cute hearts too!

Fun-Fruity Birthday!

Little Goldie Girlie Cake --- With Fruity Pebbles 

My Twiggy cat (aka Goldie) is sooooo happy to see Len today! And we are all happy to eat cake!

Easy. One bowl. No mixer.

1/2 cup margarine, softened
1-1/2 cup GF baking mix
3/4 cup sugar
2-1/2 teaspoons baking powder
Dash of salt
3/4 cup Very Vanilla Soymilk, room temperature or slightly warmed in microwave

1/4 cup slightly crushed (more like just broken) Fruity Pebbles cereal

Preheat oven to 375.  Grease and flour 9" square cake pan or cupcake pan.

In large bowl, put the margarine.  Cut it up a bit.  Put the sugar, baking mix, baking powder and salt on top of it.  Mix with wooden spoon until combined.  It will be thick batter, sort of like biscuit dough.  Whisk in the Soymilk. Stir in the Fruity Pebbles.

Today, I put the margarine, sugar, baking mix, baking powder, and salt in a bowl. I poured the Soymilk in measuring cup. I covered both items with Saran and left to pick up Len. When I came back, the margarine was soft and the Soymilk was room temperature. I even greased and floured the pan and covered it before I left. I just mixed it all when I got home and baked it.

Super easy!

Pour into prepared pan. Jiggle it around a bit to evenly distribute.  Bake for 25 minutes for cake and about 12-15 for cupcakes.

Cool in pan 5 minutes.  Loosen edges with a knife and jiggle it around again to loosen.  Turn out onto cooling rack and cool completely.

Frost as desired.  I used another one bowl, no mixer recipe to frost!

2 cups powdered sugar (Trader Joe's and Whole Foods have corn free)

2 tablespoons super soft Earth Balance Margarine

2 tablespoons vanilla Soymilk

Mix powdered sugar and margarine in bowl.  Add milk and whisk until smooth.

Bam!  Easy!