(no subject)
Last night I made an orange chocolate cake. I added orange juice and extract to my traditional yellow cake recipe, and eyeballed an orange-flavored dark chocolate ganache filling and frosting. delicious. i did not add much sugar to the chocolate so it was sooo dark and rich (7 ounces at 70% cocoa solids), almost couldn't handle it. I did take pictures but...ugh i don't feel like posting them. imagine a two layer cake with chocolate on the outside and an orange wedge garnish on top.
And it was completely vegan. This was my first time using my egg replacer powder stuff, earth balance vegan butter, and soymilk. Green & Black's chocolate is vegan also. They all worked very well, no change in flavor or texture at all, except that the cakes seem a little less stable and perfect-looking on top, like they don't rise as evenly as my other cakes do, but that's it. So moist, so delicious and buttery. And I used organic oranges. I can't say there was a difference in flavor because I don't regularly eat oranges, but I noticed that when I squeezed one of the halves the rind completely broke apart in my hands. Apparently those pesticides and chemicals keep the rind very tough. I know it's for good reason, but isn't it weird that what we thought was normal to an orange really isn't natural a all?
Oh, and the other night I made falafel. It was pretty good, except since I do not have a food processor our blender/magic bullet does not grind food as well as this recipe would call for. There were chunks of chickpea in the final product. But, very good in a pita with homemade tzatziki sauce (couldn't find tahini), tomatoes and romaine lettuce.
Everything's going pretty well. Today. Ask me later, it will be different. Well, probably not, I'll be at a party. But it changes daily, extreme ups and downs. I still hate school and want to go to culinary school, but my happiness and sadness about these two facts and what I could do about them changes everyday.
Kayla and I went through Forever 21 completely. We both made purchases. I'm wearing the dress I got, I kind of love it. And!! I got a shirt with cupcakes all over it. How perfect. :)
And it was completely vegan. This was my first time using my egg replacer powder stuff, earth balance vegan butter, and soymilk. Green & Black's chocolate is vegan also. They all worked very well, no change in flavor or texture at all, except that the cakes seem a little less stable and perfect-looking on top, like they don't rise as evenly as my other cakes do, but that's it. So moist, so delicious and buttery. And I used organic oranges. I can't say there was a difference in flavor because I don't regularly eat oranges, but I noticed that when I squeezed one of the halves the rind completely broke apart in my hands. Apparently those pesticides and chemicals keep the rind very tough. I know it's for good reason, but isn't it weird that what we thought was normal to an orange really isn't natural a all?
Oh, and the other night I made falafel. It was pretty good, except since I do not have a food processor our blender/magic bullet does not grind food as well as this recipe would call for. There were chunks of chickpea in the final product. But, very good in a pita with homemade tzatziki sauce (couldn't find tahini), tomatoes and romaine lettuce.
Everything's going pretty well. Today. Ask me later, it will be different. Well, probably not, I'll be at a party. But it changes daily, extreme ups and downs. I still hate school and want to go to culinary school, but my happiness and sadness about these two facts and what I could do about them changes everyday.
Kayla and I went through Forever 21 completely. We both made purchases. I'm wearing the dress I got, I kind of love it. And!! I got a shirt with cupcakes all over it. How perfect. :)