Tag Archives: cake

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What’s New Pussycat

music

My back is doing a lot better this round – I’ve been going to a chiropractor and seem to be healing faster.  But, lesson learned: I have to start doing my darn sit-ups again.  *sigh*

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I’m eating Poke Cake while icing my muscles.  It freezes beautifully so it’ll last forever. Kinda like Billy Joel.  And kinda like this New Yorker article which took days to read but I loved every moment of it.

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(Summer Highland Falls is one of my all-time favorite songs.)

Thank you to everyone who came out to the Saving Face Reunion!  I loved meeting readers in person – sorry we all got chased out before I could say hello to everyone.  We missed having Joan with us; I actually wrote a guest blog for her that same day.  Also, Michelle wrote a post so touching it made me cry on her site.  Who knew we’d all be blogging a decade ago?!?

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Here’s an excerpt from the Q&A too.

And speaking of 10th Anniversaries, H.P. Mendoza made this awesome video for his song “In Ten Years.”  If you grew up on Garbage Pail Kids, playing Sierra Games (like me), you’ll be really excited to watch it.

 

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A Huckleberry Thanksgiving

dessert - holidays

Since Abe and I will be volunteering most of Thanksgiving Day, I wanted to explore take-away options for a mellow little picnic.  Huckleberry seemed like a good place to start.
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Along with a full Thanksgiving dinner menu which includes traditional favorites like Turkey, Sweet Potatoes, and Stuffing, they have their famous baked goods – available in store now if you want to sample them before the 27th.

DSCN6933Pumpkin Teacake (above) and Gluten-Free Macaroons…
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…I didn’t have either, but I did sample these, with the help of Anna.

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Coffee Cake…

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…and Mini Cupcakes in Valrhona Chocolate + Pumpkin Cream Cheese.

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DSCN6929Speaking of Pumpkin…

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…their pie is grown up and spicy…
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…but I’d say if you only order one dessert – it’d have to be the Take-and-Bake Caramel Apple Cranberry Pie.

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For $60, this will serve 10 people…

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…plus you get to keep the Pyrex Baking Dish!

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Place your order before 5pm on November 22nd.

More LA Eats <—click!

(Almost) Vegan Poke Cake

baking - vegan

I have been wanting to bake a poke cake FOREVER.  I decided to make a vegan version, using a boxed cake mix, Pumpkin Coconut Milk* and flax seed eggs.  When the cake is done, poke poke poke…

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…then pour on a homemade custard (made from the same Coconut Milk) – let is soak into where you got pokey…

…and “frost” with Coconut Whipped Topping.* Now comes the non-vegan part… …leftover Halloween Candy! I used Almond Joys, Hersheys, and Reese’s Peanut Butter Cups. But even without the milk chocolate…

 …it’s poke-tacular.

Vegan Poke Cake

 

Ingredients

    For the Cake

    • 1 Box Vegan Cake Mix
    • 3 Tablespoons Ground Flax Seed Mixed into 9 TB Water (allow to “gel”)
    • Amount of Oil from Box Instructions
    • Amount of Water from Box Instructions, replacing with Flavored Coconut Milk (I used So Delicious’ Pumpkin Spice)

    For the Pudding

    • 3 TB Corn Starch
    • 2 cups plus 1/2 cup Flavored Coconut Milk

    For the Topping

    • 1 Tub Thawed Whipped Coconut Cream (I used So Delicious’ CocoWhip)
    • Chocolate, chopped (use vegan chocolate if desired)

    Instructions

    Make the cake according to box instructions, replacing the eggs/water with the flax eggs/coconut milk.

    While the cake bakes, make the pudding: Heat 2 cups coconut milk over medium. Whisk the cornstarch into the reserved 1/2 cup coconut milk until dissolved, then add to the warming mixture. Whisk constantly until thick, about 5 minutes. Allow to cool in the fridge for 30 minutes, around the time it will take for your cake to finish baking.

    Remove the cake from the oven, and use the back of a wooden spoon to poke holes all over. Pour on the cooled pudding mixture and smooth on top. Use an offset spatula to frost the cake with whipped topping, then decorate with chopped chocolate.

    *Samples provided by company