Thursday, December 24, 2015

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!

Sunday, December 20, 2015

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.