Showing posts with label coffee. Show all posts
Showing posts with label coffee. Show all posts
Monday, July 27, 2015
VEGAN ESPRESSO CHOCOLATE "OREO" ICE CREAM PIE
I must confess that Julie Hasson inspired this dessert with her scrumptious-looking creamy vegan chocolate-crushed vegan "Oreo"-topped pie that she shared at a demo we did together in Portland OR several years ago. However, it was so popular that I never did get to taste it! So, I devised a recipe of my own (for my old Vegan Feast subscription newsletter) 10 years ago. I'm going to share the slightly revised and updated recipe with you here. It makes a fabulous summer celebration dessert-- for a birthday, perhaps?
Printable Copy
BRYANNA'S VEGAN ESPRESSO CHOCOLATE "OREO" ICE CREAM PIE
Serves 12 UPDATED July 31, 2019
I do love "Oreo"type cookies, though we only indulge once or twice a year. And there are vegan (and organic) Oreo-type chocolate sandwich creme cookies on the market that make this possible. This pie is definitely an indulgence, but it's actually very easy to make if you have made the gelato ahead of time, or if you make it with your favorite commercial vegan chocolate and coffee "ice cream".
See Cooking Tips below for vegan, palm-oil-freebrand of vegan "Oreo" cookies, and vegan graham-type cookies.
CHOCOLATE CRUMB CRUST:
1/2 cup organic dairy-free semisweet chocolate chips or chopped chocolate
1/4 cup vegan butter (see my homemade palm oil-free recipe here)
1 cup vegan graham cracker crumbs (see Cooking Tips below)
1/2 cup finely-chopped nuts of your choice
CHOCOLATE SAUCE:
1 cup full-fat soymilk or nut milk
8 oz organic dairy-free semisweet chocolate chips or chopped chocolate
1 Tbs (2 little packets) espresso powder or use 1 Tbs. instant coffee powder
2 Tbs Kahlua , other coffee liqueur, or 1 Tbs. pure vanilla extract
FILLING AND GARNISH:
2 cups Bryanna's Revised Vegan Chocolate Gelato OR 1 pint commercial vegan chocolate "ice cream" (premium variety)
2 cups Bryanna's Vegan Coffee Gelato (see recipe below) OR 1 pint commercial vegan coffee" ice
cream" (premium variety)
GARNISH: (see Cooking Tips below)
8 organic vegan chocolate sandwich creme cookies, broken up
10 intact vegan chocolate sandwich creme cookies
OPTIONAL:
Your favorite vegan whipped topping
To make the Crust:
Melt the chocolate and vegan together in the top of a small double boiler over simmering water, or in a microwave-proof bowl in the microwave for about 1-2 minutes. Add to the crumbs and nuts in a bowl and mix well. Press into pie pan 1-inch up sides. Chill.
To Make the Chocolate Sauce:
Bring the soymilk to simmer in small saucepan over medium heat. Remove from heat. Add the chocolate; whisk until chocolate is melted. Whisk in espresso powder and Kahlua or vanilla. Let the sauce cool.
To Fill the Pie:
1.) Microwave the Coffee Gelato on low setting at 10-second intervals until slightly softened. Spread this evenly over the crust.
2.) Spread 3/4 cup of the Chocolate Sauce over the Coffee Gelato.
 |
| The Coffee Gelato spread over the chocolate crumb crust |
4.) Arrange the Chocolate Gelato in side-by-side scoops around edge of pie.
5.) Wedge 1 whole cookie between each scoop. Freeze pie until firm (covering it with plastic wrap if it's going to be in the freezer for more than a few hours), at least 2 hours and up to 1 day. Cover and chill the remaining sauce.
To Serve, cut the pie into 12 wedges. Drizzle each serving with a little of the Chocolate Sauce. Add whipped topping, if you want to "gild the lily".
Nutrition Facts
Nutrition (per serving): 588.0 calories; 36% calories from fat; 25.1g total fat; 0.0mg cholesterol; 275.1mg sodium; 183.7mg potassium; 90.9g carbohydrates; 3.5g fiber; 49.5g sugar; 7.2g protein, 13.2 points.
Cooking Tips
VEGAN "OREO"-TYPE COOKIES:
Country Choice Organic Chocolate Sandwich Cookies: This is the brand I use-- it's also Fairtrade Certified and free of palm oil. It is a Canadian brand, owned by Nature's Path. Find Canadian retailers here. Country Choice is also available in the USA http://us.naturespath.com/about/stores (amazon.com carries them, too) and the UK http://naturespath.co.uk/where-buy
VEGAN GRAHAM CRACKERS (without palm oil): (Updated Nov. 27, 2016)
Some bulk graham cracker crumbs are vegan-- check the label on the bin (if it's visible) or ask your grocer to let you see the original bag.
The following crackers are "accidentally vegan" and not made with organic or whole foods ingredients (but no palm oil):
Keebler Original Graham Crackers
Keebler Cinnamon Graham Crackers
NOTE: Sweet & Sara's brand contain palm oil.
Another option I have used is to make crumbs out of "animal" crackers-- here are some vegan ones made with organic and/or healthful ingredients. They are often easier to find than vegan Graham crackers and usually not expensive:
Barbara's Bakery Snackanimals Animal Cookies
and
Trader Joe's Organic Animal Crackers
(Both of the above are organic, whole grain, palm-oil-free, HF-corn syrup-free, but they do contain soy lecithin)
Annie's brand Bernie's Animal Farm Cookies
Another option: there are numerous vegan (including GF) graham cracker recipes on the 'Net, if you are into making your own.
BRYANNA'S VEGAN COFFEE GELATO
Serves 8
1 3/4 cup water
1/2 cup corn syrup or brown rice syrup
1 tsp pure vanilla extract
3/4 cup soy, almond or cashew milk
1/2 cup raw cashew pieces
(If you are allergic to nuts, use 1/4 cup more non-dairy milk and 1/4 cup oil.)
1/2 cup light unbleached organic sugar
2 Tbs (4 little packets) instant espresso powder (If you can't find this, use 1 cup liquid espresso or strong brewed coffee instead of 1 cup of the water.)
1 tablespoon Instant Clearjel® OR 1/2 teaspoon xanthan gum or guar gum
OPTIONAL: 3 Tbs Kahlua or other coffee-flavored liqueur
Blend all of the ingredients in a blender until VERY smooth and frothy (make sure that it doesn't feel grainy).
Chill the gelato mixture and then freeze according to directions for your ice cream machine. Scoop into a quart plastic container, cover and freeze for several hours before serving.
Nutrition Facts
Nutrition (per serving): 220.9 calories; 15% calories from fat; 4.1g total fat; 0.0mg cholesterol; 102.4mg sodium; 108.7mg potassium; 48.1g carbohydrates; 0.4g fiber; 38.6g sugar; 3.2g protein.
Enjoy!
Saturday, December 15, 2012
VEGAN ESPRESSO & TRIPLE-GINGER CAKE FROM "WORLD VEGAN FEAST"
This ginger cake is the cosmopolitan cousin of the familiar gingerbread many of us grew up with. The cake itself is very light in texture (you would definitely not call this “bread”!) and infused with a generous amount of both fresh and ground dried ginger. Topped off with a fluffy espresso frosting and a plenty of sweet-hot organic candied ginger, this cake always gets rave reviews (and recipe requests) at potlucks and community get-togethers. Tasters are pleasantly surprised at the pairing of coffee and ginger and keep going back for more. But, really, how many times have we enjoyed a cup of coffee with a ginger cookie or a piece of gingerbread? It seemed like a match made in heaven to me and I think I was right.
BRYANNA’S
From my book “World Vegan Feast” © Bryanna Clark Grogan 2011
From my book “World Vegan Feast” © Bryanna Clark Grogan 2011
Serves 9
Wet
Mixture:
1/2 cup boiling water
1/2 cup fancy (light) molasses
1/2 cup soft brown sugar, packed
1/4 cup vegan butter (try my homemade palm oil-free Buttah) or oil
1/4 cup unsweetened smooth applesauce
1/4 cup nondairy milk
1/4 cup nondairy milk
3 tablespoons finely grated fresh ginger
Dry
Mixture:
3/4 cup unbleached white flour
3/4 cup whole wheat pastry flour (do not use ordinary whole wheat flour or the cake will be tough)
3/4 cup whole wheat pastry flour (do not use ordinary whole wheat flour or the cake will be tough)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
Espresso
Frosting:
1 1/2 teaspoons boiling water
1 tablespoon instant espresso granules (or
2 tablespoons good-quality instant coffee granules)
2 tablespoons softened vegan butter (try my homemade palm oil-free Buttah)
2 3/4 tablespoons nondairy milk
2 cups organic powdered sugar
NOTE: If you have no instant espresso powder and you can make espresso at home, you can use 8 1/4 teaspoons cold liquid espresso as the TOTAL liquid and omit the nondairy milk.
NOTE: If you have no instant espresso powder and you can make espresso at home, you can use 8 1/4 teaspoons cold liquid espresso as the TOTAL liquid and omit the nondairy milk.
Candied
Ginger Garnish:
1 cup chopped candied (crystallized) ginger
Tip: Organic candied ginger has a stronger ginger flavor and “bite” to
it than the ordinary variety, so if you really like ginger, look for it!
Oil a 9-inch square cake pan and line the
bottom with baking parchment cut to fit. Preheat the oven to 350°F.
In a large heatproof bowl, batter bowl or measuring pitcher, pour the boiling
water over the vegan butter (or oil) and whisk until smooth. Whisk in the
molasses, brown sugar, applesauce, milk and grated fresh ginger.
In another bowl, stir together the flours
with the baking soda, ground ginger, cinnamon, salt and allspice. Add this to
the molasses mixture in two additions, stirring until smooth. Transfer the
batter into the prepared pan and bake for 30 to 40 minutes or until a cake
tester comes out clean when inserted into the center. Cool thoroughly on a
rack.
To make the Espresso Frosting, pour the
boiling water into a large mixing bowl or the bowl of your stand mixer. Add the
espresso or coffee granules and stir to dissolve. Add the vegan butter and milk.
Whisk together well. With a hand-held electric mixer or the whip attachment to
your mixer, gradually beat in the powdered sugar until the frosting is creamy
and smooth. Spread it immediately over the top of cooled cake (not the sides)
so that icing drips over the sides but does not cover them completely. Sprinkle
the top evenly with the chopped candied ginger. Cut into 9 squares to serve.
Enjoy!
Thursday, February 9, 2012
LET'S HEAR IT FOR GREAT HOMEMADE ESPRESSO-CAFE-STYLE COFFEE MADE WITH MANUAL EQUIPMENT; & HOW NOT TO CURDLE YOUR SOYMILK
Cappuccino with homemade soy milk
I was just reading about the recall of some 900,000 Tassimo coffee makers in Canada, and about 850,000 in the USA. This article goes on: "The U.S. Consumer Product Safety Commission says there have been 140 reports of problems with the Tassimo single-cup brewers dousing people, including 37 cases involving second-degree burns.
In one incident, a 10-year-old girl from Minnesota was hospitalized with second-degree burns to her face and neck. The commission also says the coffee maker's "T-disc" — the plastic disc that holds the coffee or tea — can burst while brewing and spray hot liquid. It says a 2-year-old girl in Canada suffered second-degree burns to her face.
Some four million packages of Tassimo espresso T-discs are also being recalled, and about half of those were sold in Canada. They were manufactured by Kraft Foods Global Inc., in Illinois, and were recalled after 21 reports of problems."
Now, far be it from me to say that electric coffee devices are no good. However, my husband has been making wonderful espresso-style coffee for years with no electric equipment, with stove-top espresso makers that last for many, many years if you treat them right. I'd just like to make the case for not bothering with another electric device which only has one use, takes up counter space, and has a tendency to break down after a very few years (never mind the possible dangers).
Another reason to consider switching to a stove-top version (perhaps when your electric one kicks the bucket) is the fact that these are sturdily-made from stainless steel, no plastic to throw away. And the Tassimo-- and other similar machines-- requires a plastic "T-disc" to hold little separately-packaged one-serving amounts of coffee-- more plastic to throw away. It's easy to grind your own coffee beans (organic, fair trade, preferably)-- it takes only a minute, even in a hand grinder-- and the coffee is fresh.
Another reason to consider switching to a stove-top version (perhaps when your electric one kicks the bucket) is the fact that these are sturdily-made from stainless steel, no plastic to throw away. And the Tassimo-- and other similar machines-- requires a plastic "T-disc" to hold little separately-packaged one-serving amounts of coffee-- more plastic to throw away. It's easy to grind your own coffee beans (organic, fair trade, preferably)-- it takes only a minute, even in a hand grinder-- and the coffee is fresh.
We use the big one when we have company, and the small ones when it's just one of two of us.
You fill the bottom part of the pot with water just to the little valve, add freshly-ground coffee (don't pack it down too much-- that firm packing is for the commercial steam machines), screw on the top part and set it on high on the burner. When it starts to make noise it means that the water is turning to steam and being forced up through the coffee. If your stove is electric, just leave it on the burner, but turn it off. The residual heat is enough to finish the process. If you have gas, turn it down a bit and keep an eye on it. Open the lid to see if the coffee has all come up, and enjoy!
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| DH even grinds his own coffee manually every time (takes only seconds) on this old Spong grinder that he's had for years. (The sound of grinding coffee is my morning wake-up call.) Missing from this photo: a little metal dish that fits into the gap below the grinding apparatus. Here's some history of the Spong, plus tips on using and a blog post about Spong grinders. |
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| The full battery of DH's stovetop espresso makers-- all in use at family gatherings. |
I don't drink much of coffee, but, when I do, only the best will do (my husband's), and I usually make a soy latte or cappuccino. To foam the milk for a cappuccino, I use a manual milk frother:
You add heated milk (or heat it right in the container in the microwave)-- just 1/3 to 1/2 cup...
This turns into...
...this!
Any store with cookware will have something similar-- this one was only $12.
Blue-striped cup,
rear left: homemade soymilk; white cup, rear right: Almond Breeze; front in
blue cup: Soy Dream (They all foam, but homemade soymilk or Soy Dream or Vitasoy are best; hemp milk foams, but is rather weak.)
Vitasoy Foam
Almond Breeze foam
Hemp milk foam
Some folks have told me that their coffee curdles with soy milk. Ours never does. We use dark roast, but not so dark that it tastes burnt (Starbucks tastes burnt to me). Brown (lighter roast) beans are actually more acidic than dark roast beans (and acid is what makes it curdle usually-- even some teas are a bit acidic. Warming the milk before adding to coffee also tends to prevent curdling. I found this on, of all things, the National Dairy
Council site (!): "...The acid in coffee, along with coffee's heat, favor
curdling of cream." From Oregon State U. site; "The phenolics and
acids in coffee may curdle the cream. This is especially true if the coffee is
hot ..."
Now, about the coffee: "The acid content in a
brew is also greatly dependent upon the roast degree, type of roaster, and
brewing method." (from http://www.coffeeresearch.org/) They show the types
of acids in coffee and point out that there is a maximum concentration of
acetic, malic, and citric acids in light roasted coffee. And: "In regards
to the concentration of citric, malic, lactic, pyruvic and acetic acid, Blank
found that a typical medium roast coffee consisted of 0.30%, 0.22%, 0.13%,
0.07%, and 0.27% of each acid, respectively (Clarke, 25). At very light roasts,
Blank found that the total concentration of these acids was around 1.58%, while
at dark roasts these acids could drop down to 0.71%."
They also showed that a quick-brewing method (such as the steam method of espresso, or the European plunger [French press] method) results in less acid in the brew. Also, oddly, less caffeine, even with the darker bean.
Here is the approximate caffeine content of a variety of coffee products. Keep in mind that the numbers provided are not exact:
Brewed (8 oz./250mL) = 85mg of caffeine
Instant (8 oz./250mL) = 75mg of caffeine
Decaffeinated, brewed (8 oz./250mL) = 3mg of caffeine
Decaffeinated, instant (8 oz./250mL) = 3mg of caffeine
Espresso (1 oz./30mL) = 40mg of caffeine
Cappuccino and Latte (1 oz./30mL) = 40mg of caffeine
http://www.truestarhealth.com/Notes/1718008.html
More advice from http://www.coffeereview.com/reference.cfm?ID=120: "Buy a moderately-dark- to dark-roasted coffee. Dark roasting reduces the acid sensation in coffee.
Buy a lower-altitude, naturally low-acid coffee brought to a moderately dark roast (full-city, Viennese, light espresso). To me, this is by far the best solution for acid-shy coffee drinkers. Naturally low-acid coffees include Brazils, most India and Pacific (Sumatra, Timor, Hawaii) coffees, and most Caribbean coffees.
It also helps to buy very good coffee, because the best coffee has been processed from ripe coffee fruit, and coffee from ripe fruit is naturally sweet and lacks the sharp, astringent sensation of cheaper coffee processed from less-than-ripe fruit."
http://www.coffeeresearch.org/ adds: "Acidity is typically a highly valued quality especially in Central American and some East African coffees." So you might want to avoid those.
And "Acidity has been correlated with coffees grown at very high altitudes and in mineral rich volcanic soils. The perceived acidity of washed coffees is also significantly higher than the acidity found in naturally (dry) processed coffees. This is likely due to an increase in the body of naturally processed coffees relative to wet processed coffees since body masks a coffee's acidity."
Enjoy!
Monday, April 19, 2010
CHOCOLATE MUDPIE CAKE WITH COFFEE/COCONUT/PECAN ICING
It is commonly believed that Wacky Cake may have been created as the result of rationing during World War II. Here's a quote from foodtimeline.org: "Wacky cake is an interesting study in culinary chemistry. What sets modern Wacky Cake apart from other chocolate cakes? Vinegar and method. WWI-era Dump Cakes likely provided inspiration. They do not, however, include vinegar. Depression-era Crazy cakes feature cocoa, baking soda & baking powder. No vinegar. In sum, recipes with these names vary greatly according to place and period. The connecting culinary threads are innovation, efficiency, and deliciousness."
AND:
"Wacky cake is but one example of the tradition of 'make do' cakes that were popular during times of short supply. Contrary to popular opinion, eggless, milkless cakes were not invented at that time, they were revived from WWI days (which were revived from pioneer days). Dump Cake is another descendant of Wacky Cake in method.
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 117)"
Dump Cake contained eggs, but the wartime cakes did not, since they were rationed in those times. Water or leftover coffee were used instead of milk, as well, making this dark, tender cake perfect for vegans!
The WWII version was called "Wacky", Cockeyed", "Hole-In-The-Middle”, or "Crazy" Cake because of the method: the dry ingredients were dumped into the baking pan and a depression was made in the middle, into which the wet ingredients were poured, and then the whole thing quickly mixed and baked.
The only reference to "Mudpie" or "Mud Pie" cake I could find was to a recipe for the cake designed for children, in which the dry ingredients are shaken in a plastic bag, dumped into the pan and then mixed with the wet ingredients. I've never done that, but we've always called it "Mudpie Cake".
I don't mix the ingredients in a baking pan anymore because I use less oil in the batter now than I used to, and that might cause it to stick to the pan. But it's still easy to make and you only have one bowl to rinse out!
My kids loved making this cake and, especially, eating it! I have been refining my lower-fat version of this cake over the years, and also trying to use more wholegrain flour. This version contains almost half wholewheat pastry flour and substitutes applesauce for some of the oil. It is still easy, chocolate-y, and tender, so we often use it as a layer cake, a sheet cake (this recipe will make either one-- halve it for an 8x8" square snack cake), or for cupcakes (this recipe makes 24). I do have other chocolate cake recipes that I like, but DH likes this one the best!
You can use any frosting you like on this cake, but I made it with this one for DH's granddaughter's birthday. It contains a favorite combination of ingredients.
Printable Recipe
BRYANNA'S CHOCOLATE MUDPIE CAKE WITH COFFEE/COCONUT/PECAN FROSTING
Servings: 18
Yield: One 9 x 13" sheet cake OR 24 cupcakes
**Measure the flour after aerating it in the bag with a spoon, then sift it.
DRY MIX:
1 1/2 cups white cake or pastry flour
, sifted after measuring1 cup wholewheat pastry flour
(It is important to use pastry flour [or cake and pastry flour], since the amount of fat in the recipe is reduced. IF YOU HAVE NO PASTRY FLOUR, use 2 1/2 tablespoons cornstarch and add unbleached flour to make 1 1/2 cups.)
2 cups brown sugar
2/3 cups organic, fair trade unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
WET MIX:
2 cups water (cold coffee can be used instead, if you like)
1/2 cup oil
1/4 cup smooth applesauce
(OR, you can make a lower fat cake by using 1/2 cup applesauce and 1/4 cup oil instead.)
2 tablespoons cider or malt vinegar
1 tablespoon pure vanilla extract
BRYANNA'S VEGAN COFFEE BUTTERCREAM FROSTING
1/2 cup vegan "butter" (try my palm oil-free Vegan Buttah!)
3/4 lb organic powdered sugar
5 1/2 teaspoons nondairy milk
3/4 tablespoon instant coffee or espresso powder
1/2 tablespoon coffee liqueur (such as Kahlua)-- or you can use Amaretto or rum or brandy
1 teaspoon pure vanilla extract
OR, if you do not use the liquor, use 2 teaspoons vanilla plus 1/2 teaspoon pure almond extract
1 cup chopped, toasted pecans
1/2 cup toasted coconut flakes
(the larger kind) Preheat the oven to 350°F. Lightly oil, or spray with oil, a 9 x 13" cake pan
; or 2/ 8" square pan
s; or 2/ 9-10" round cake pans
; or 12 muffin cups
(You can also use silicone muffin cup liners
). You might like to line the bottom of your pan(s) with baking parchmen
t, cut to fit.Whisk the dry ingredients together well in a medium bowl. Blend the liquid ingredients in a blender until smooth, then pour into the dry ingredients and mix BRIEFLY with a whisk (important) until smooth-- do NOT beat the batter. The batter will be quite runny.
Scrape into prepared pan(s). (If you use paper cupcake liners, spray them with cooking spray, or use silicone liners.)
Bake for the 9 X13" pan for 45 minutes; smaller pans for 25 minutes; cupcakes for about 20 minutes; or until a cake tester comes out clean.
Cool on a rack thoroughly before eating (this improves flavor-- I don't think this cake is at its best when still warm). Frost the cooled cake and serve right from the pan if you like, or gently loosen and invert on a plate after cooling it off for about 20 minutes, then ice after it cools.
To make the Frosting:
In the large bowl of an electric mixer, cream the Earth Balance until smooth. Add 2 cups of the powdered sugar and the remaining ingredients. Beat until creamy. It may look curdled- don't worry!
Add the remaining sugar, a little at a time, as you beat it, until it holds it shape well and you can see "trails" in it from the beaters. Adjust sugar or liquid (TINY drops at a time!) as needed. It will firm up when refrigerated.
Stir in the nuts and coconut until well distributed. Refrigerate (covered) until it's time to frost the cake.
Nutrition Facts
Nutrition (per serving): 399.2 calories; 37% calories from fat; 17.4g total fat; 0.0mg cholesterol; 258.7mg sodium; 220.2mg potassium; 60.6g carbohydrates; 3.0g fiber; 43.1g sugar; 57.5g net carbs; 3.2g protein; 8.8 points.
NUTRITION FACTS FOR CAKE WITH NO FROSTING:
Nutrition (per serving): 220.6 calories; 26% calories from fat; 6.7g total fat; 0.0mg cholesterol; 203.5mg sodium; 176.9mg potassium; 39.8g carbohydrates; 2.1g fiber; 23.7g sugar; 37.7g net carbs; 2.5g protein; 4.6 points.
NUTRITION FACTS FOR CUPCAKES WITH NO FROSTING:
Nutrition (per cupcake): 165.5 calories; 26% calories from fat; 5.0g total fat; 0.0mg cholesterol; 152.6mg sodium; 132.7mg potassium; 29.9g carbohydrates; 1.6g fiber; 17.8g sugar; 28.3g net carbs; 1.9g protein; 3.4 points.
NUTRITION FACTS FOR CUPCAKES WITH FROSTING:
Nutrition (per cupcake): 299.4 calories; 37% calories from fat; 13.0g total fat; 0.0mg cholesterol; 194.0mg sodium; 165.2mg potassium; 45.4g carbohydrates; 2.3g fiber; 32.4g sugar; 43.2g net carbs; 2.4g protein; 6.6 points.
Enjoy!
Wednesday, May 27, 2009
LUSCIOUS VEGAN PECAN MOCHA LATTE CAKE!
Yes, it was my birthday yesterday! Here I am blowing out my candle with two grandaughters looking on.
I took some time of work for an extended weekend and DH and I went over to Hornby Island on Sunday morning to walk the trail through the Mt. Geoffrey Escarpment Provincial park, which goes from the ferry landing to picturesque Ford's Cove. It was a vigorous 45-minute walk, with alot of uphill and downhill, and very beautiful.
An interesting tree rootWhen we arrived in Ford's Cove, we walked out on the dock and sat down on a very comfy bench to enjoy the scenery, the sun and the quiet while eating the lunch we had packed.
The view of Denman Island, where we live, from Ford's Cove:
Some of the boats docked at Ford's Cove:
My daughter, Bethany, met us on the dock and we also met briefly with my oldest granddaughter, Savannah, who was just coming off a dive boat she helps out on. We had tea and coffee with Beth at the "Circle" near the Hornby Co-op Store, in the outdoor "Vorizo Cafe", then she drove us to the ferry and we went home. A lovely spring outing!
I insisted on making my own birthday cake, over some mild protests from family members, because I have really had the urge to bake in the last little while. But DH and I have been on the Weight Watchers' Core plan (still are-- almost 15 lbs. gone--each!), so, as you might have noticed, I haven't been making desserts! So, I controlled myself and waited for my birthday! I decided to make a version of my Vegan Almond Mocha Latte Cake, which I had devised for my son's birthday a few years ago, and which was featured in one of my newsletters. I had no almonds this time, so I used pecans (my favorite nut, anyway).
(UPDATE: The recipe for this cake is in my newest book, World Vegan Feast.)
We took it over to my son's house to share with his family (leaving some behind, so we wouldn't indulge further!). The quarter of the cake that is left is going with us to some friends' house tonight to finish off. I will not have anymore, since it is 10.5 points per slice (1/12th of the cake-- a good size, actually), but I really, really enjoyed my birthday slice, I can tell you!
Mmmmmmmm!
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