Archive for the ‘Food’ Category

eat cake

When I read this post, I knew I wanted to eat this.  But, since I can’t eat gluten, it would mean a bit of experimentation.  I was up for the challenge.  I mean, it’s cake, with pumpkin, and there was talk of cream cheese frosting.  Not that I eat dairy either, but like I said, up for a challenge.

I’m happy to report it was, mostly, a success.  The cake was absolutely awesome, the ‘frosting’ needs a little help.

The inspiration recipe is actually located here.  My recipe is here:

Pumpkin Cake

gluten-free, dairy-free, soy-free, corn-free, nut-free

2 eggs

3/4 cup sugar

1/2 cup sunflower oil

1 cup plus 2 Tbsp of flour mix (scroll down)

1/2 can pumpkin (just shy of a cup)

1.5 tsp cinnamon

.25 tsp ground cloves

Pre-heat oven to 350 degrees.
Beat eggs, sugar, oil and pumpkin until smooth.
Stir in flour mix and spices.
Pour into 6×9 glass baking pan lined with parchment.
Bake for 60 minutes or until slightly browned and toothpick/knife comes out clean.
Cool before frosting.

Note: my recipe is halved because I wanted to make sure it would work before I took the plunge for a full batch.  You’ll also note I did not include the ginger called for in the original recipe because I didn’t have any.  It still came out very very yummy.

So… the ‘frosting’.  I tried.  I was out of palm shortening which is what I usually use to make frosting (in lieu of butter… mmm… butter).  So I tried coconut oil.  Don’t do this.

I got the ‘cream cheese’ aspect by using cashew sour cream, which we had leftover from burritos earlier in the week.  Like I said, this didn’t turn out how I hoped.  Next time, palm shortening.  It was still a very nice accompaniment to the cake.

Frosting Glaze

gluten-free, dairy-free, soy-free, corn-free, vegan

1/4 cup (about 2 oz) vegan cashew sour cream

1.5 cups confectioners sugar (Whole Foods brand is made without cornstarch!)

2.5 Tbsp coconut oil (I would have used palm shortening, but I was out, don’t do this, seriously, go buy palm shortening or use softened butter if you can)

1/2 tsp vanilla

1 Tbsp orange juice

Blend well and if you used coconut oil, you’ll have lumps to pick out.  Hey, you were warned. This makes enough to cover the above amount of cake.  If you double (aka. make the full recipe) you’ll need to make double the frosting/glaze as well.

This tastes remarkably cream cheesy.  Yum.  Yumyumyum.  But it is definitely more of a thick glaze.  When I master actually frosting, I’ll post the recipe.  (For what it’s worth, I really think it will work with palm shortening. Let me know if you give it a go.)


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Lovely lunch with lovely families. The kids were both scared and enthralled at the same time. Mine had sushi, of course, but enjoyed it nonetheless.

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I wanted to make muffins this morning.  The Man was up and out early to head down to Boston and inevitably, I was awake as well.  I did manage to fall back asleep at 6:30, but when they woke up as 7:30, I wasn’t ready.  A practiced a bit of benign neglect and squeaked out another hour of very interrupted sleep while they played in the next room.  By the time I hauled my self out of bed, I didn’t have muffins in me anymore.  Maybe tomorrow.

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I wished it was caffeinated.  It was not.

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Last week commemorated the end of my 35th year on this planet.  There was cake… moist, delicious, gluten/dairy/soy/corn-free chocolate cake and vanilla frosting.  There are no pictures because we ate it all, every last crumb.  I licked a number of knives.  I love cake (she says wistfully in a sugar induced state of revery).

I was blessed to start this year with that guy I stumbled into a year and a half ago.  It’s hard for me to sit down and really allow myself to think about all the things I adore about him at once.  It makes my heart feel like it might explode.  Awe… sheer awe.

That fabulous guy gifted me with two very precious things.  The first is an oven thermometer I’ve been coveting for a while now. The second was totally unexpected and knocked me for a bit of a loop (a weepy, drippy, crying PMS kind of loop).

This is artwork, by Pip.  Every year they pick a piece of their work from art class and a local business prints cards and other goodies with the piece on it.  You buy the products and a significant percentage of the profit goes to the school.  Until about age 7, Pip’s “artwork” was him writing numbers and letters.  Over and over.  The creative, in that form, is a stretch for him.  So for the past two years, I buy something from this sale.  Last year it was a framed print.  Trouble is, they sent the framed picture home via the second grader.  It didn’t quite make it out of his locker in one piece.  I had good intentions of getting a new piece of glass or frame for it, but really I carted it around for the last 8 months, through the move, and it has sat perched at the top of my armoire waiting.

The Man (that glorious, wonderful man) brushed the dust off of it and framed it for me.   Heart, melt.

After I mopped up the puddle I made, we changed and went out to our favorite sushi place.  It was busy and crowded because half the town was without power (including the two other main sushi places).  We debated about the sushi bar option.  There were two seats at the end of the bar and we figured we’d give it a go, almost changing our minds at one point.

It turned out to be one of the best seats in the house.

Happy day indeed!

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last night

7:30 finishing up a late, picnic dinner in the livingroom (a favorite special treat)

8:00 watching The Grinch (the real one)

8:15 we interrupt this program to report the first substantial snow fall of the season

8:30 boots, coats, hats, mittens on

8:35 first family snow ball fight with perfect, clumping snow ball snow in the back yard

9:00 shed layers, drink hot cocoa

9:30 jammies

10:00  they sleep

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morning in maine

.: pancakes with cashew butter and blueberry jam for Hopper :.

.: side of banana, on it’s last leg :.

.: tea :.

.: out of flour mix :.

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