March 12, 2005
Brown rice and curried grass.
Because I'm not sure that everyone here fully understands my obsession with baked goods, I'm going to post the recipe for tonight's dessert so you can all drool over it. Please keep in mind that I'm eating this right now.
Raspberry Crumb Cake
2 c. turbinado or raw sugar
generous 2 1/2 c. white flour
scant 3/4 c. Earth Balance (or other vegan butter if you must)
2 1/4 teaspoons baking powder
1 tsp. vanilla
1 tsp. powdered egg replacer
1/4 c. water
3/4 c. vanilla soy milk
1 c. fresh or frozen raspberries
Mix sugar, flour and baking powder in a large bowl. Add Earth Balance and cut into the dry ingredients with two knives until it forms smaller-than-pea-sized crumbs. Scoop out 2 cups of crumb mixture and set aside for the topping. In a separate cup, mix egg replacer powder with water and stir well. Add vanilla and soy milk. Pour liquid mixture into remaining crumbs, add raspberries and stir just until combined.
Pour batter into a greased 8"x8" baking pan or casserole dish and pour crumbs evenly over the top of the batter. Bake at 350 Fahrenheit for 45 minutes (or 5-10 minutes longer if your fruit was still frozen). When it passes the toothpick test, take it out and serve immediately in a bowl with a scoop of ice cream (I recommend cinnamon-caramel flavor Soy Cream).
Recipe taken from Sinfully Vegan (thank you Katie) and modified for even more sugary goodness. Also, if anyone would like the recipe for the stupendous green chile enchiladas that preceded this, let me know and I'll post that too.
Baker's note: other successful variations on this recipe have included raspberry chocolate chip, cinnamon, and apple spice (use 1 small Granny Smith apple and 1/4 cup raisins for the fruit, and add cinnamon, nutmeg, and cloves to taste in batter and crumbs). For best crumbs use 1 cup regular sugar and 1 cup powdered sugar instead of 2 cups regular sugar.
Posted by dianna at March 12, 2005 09:26 PM
So this cookbook is now, what, 3 for 3 in making me drool all over my keyboard reading about what you've made? Awesome. How did I know this was the cookbook for you? When the fuck do I get in on this?
Green chile enchiladas sound good...why not just skip the dinner step, though, and actually make my chile chocolate brownies?
Dude, I don't know how you found this cookbook, but I am both delighted and unsurprised that your reaction was to hand it off to me. I'm also intrigued by the other vegan dessert book that comes up if you search for this title on amazon.com, which is called Vice Cream. I gotta get me some of that.
When the fuck you get in on this is next time you come up here or I go down there, and we say the hell with it, order takeout food for dinner, and spend all our time and energy on making dessert instead. What do you think, pineapple upside-down cake? Boston cream pie? Chocolate chip cheesecake? They're all in the book and I haven't tried them yet.
Upside-down Boston Cheese Pineapple Chipcake?
Okay, probably not. This is why you are in charge of these things, and why I hand the cookbooks off to you.
Sounds like we have an increasingly fiendish plan.
I meant why I hand the dessert cookbooks off to you, of course. Because you are the sweet one, while I am zesty like a ranch-flavored cracker.
I am the sweet one! I'm like the cherry to the apple to the peach to the plum, whereas you are more like the bun to the burger and the burger to the bun.
Fiendish plan? When are you done grading papers again?
Not to mention that I've got franks and pork and beans, always bust the new routines.
I'm done writing papers at the end of this week. Then I've got to have grades in next Tuesday, which is sort of during my alleged "week off." But I think once I've got my own work out of the way I'll be in much need of dessert, piercings, sister, and whatnot. Plan? Plan!
I've heard that the best cure for a sore, newly-pierced septum is to eat brownies until you pass out. It can't fail, actually, since you won't be able to feel your nose hurting while you're passed out.