Filed under Baking recipes

Recipe (Revisited): Irish Soda Bread

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Back when I started this blog and it was called “Baboo Bakery,” my very first post was  of my mom’s grandma’s Irish Soda Bread recipe. This recipe has been a big part of my life, its one of the oldest things I know, and of course its become a really special, comforting thing to me. That’s why it was odd coming around to this time of year, and realizing as a vegan, I wouldn’t be reaching for that same recipe anymore.

I was determined, anyway, to try and veganize this exact recipe. Exact, with every item being swapped with a replacement that would hopefully be faithful to the original. I’m unsure if this is as good as it gets, but for my first attempt I think it’s fantastic, and tastes just as good. It’s a bit fluffier, and lighter in texture, but its delicious, especially warm with some butter & jam.

So I hope you enjoy this, an old favorite recipe of mine!

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Recipe (Revisited): Peanut Butter Cups

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When I announced this blog would be going vegan, I mentioned I would go back and try and re-create some of my previous non-vegan recipes. With Valentine’s Day a week away, I thought it’d be best to revisit a great one: peanut butter  cups! Everyone loves peanut butter cups, and these make great gifts. I recently veganized the recipe as a gift for my boss, and they were a hit.

Sadly I took no new photos of the vegan version, but they are extremely similar to the ones posted above. Plus, they’re already thematic!

I really love chocolate, especially vegan dark chocolate bars. I’ve found a few brands I like at the store, but I recently found out that I love chocolate from the company Rescue Chocolate. After trying them one time, they’ve become my go-to for chocolate all the time! Rescue Chocolate is amazing for a  number of reasons, the first being that 100% of their profits go towards organizations which help animals. Each month they also choose another organization to include in their donations.

Each chocolate flavor benefits a specific animal organization, ranging from shelters to educational programs. I highly recommend the Peanut Butter Pitbull (which goes towards helping  change the world’s perceptions of pit bulls), and Foster-ific Mint (which goes towards foster programs for shelters), and Forever Mocha (which goes towards behavioral training programs). Each bar  has some of the most unique chocolate flavors I’ve ever tried. The Foster-ific Mint is especially delicious, it tastes like a Thin Min cookie. They have other highly creative flavors as well, including a spicy pepper one, a ‘bacon’ one, and a fig one, as well as truffles and bonbons. For Valentine’s, they have adorable heart shaped truffles filled with raspberry cream. Overall, I think its a great way to receive some extremely well made chocolate while also helping out amazing organizations and a really wonderful company.

For the recipe for the peanut butter cups, click below. Next Recipe Revisited will most likely be my Soda Bread recipe!

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Recipe: Chocolate Candy Cane Cake Ball Truffles

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Holiday baking mode is fully on this week. I wanted to try and make something with peppermint/candy cane because whenever I walk into the store, I see all kinds of candy cane season stuff: peppermint bark, peppermint chocolate kettle corn, peppermint chocolate pretzels. It’s madness! This recipe for cane cane cake ball truffles can and will solve your craving if you are like me and in desperate need for some seasonal peppermint. Plus, the colors are just so lush and pretty. Everyone loves cake balls!

Before the cut, and my recipe, I wanted to give a quick shout out to an old friend (from the days of IRC and the existence of Toonami) who needs some holiday-time help. Elizabeth’s cat, Molly, has pancreatitis but the sudden hospital and vet bills are a hardship for Liz and her husband. You can read the full story on her tumblr, and find a link to donate to help them get Molly the best care possible. Any leftover money they will donate to a local SPCA. It’s rough for many people this time of year, but any little bit helps, especially for a companion animal who is in need and brings joy into their home.

With that said, you can find the recipe below!

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Recipe: (Homewarming) Carrot Cake

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Hello and welcome, to Veggie Bunny Blog! As you can see, not only have I shifted focus on this blog entirely, but I’ve decided to give it a fresh name and logo. The logo was drawn by my boyfriend Steve, the original lover of rabbits. Now that I’ve fallen in love with our rabbit, Bonnie. So we conspired and decided to team up and do this blog together. It’s me, and Bonnie.

After settling back down in our home post-Hurricane, Steve and I planned a small get together with friends, or a “home-warming,” to welcome her into not just our lives but everyone else as well. And what better dessert to plan than a carrot cake? (Note: while we had carrot cake, Bonnie enjoyed her favorite, lettuce!)

Even before becoming vegan I made this version, from adapted from Vegan Cupcakes Take Over The World, because the fresh grated carrot makes for a great texture that is anything but dry! In this recipe, I also opted to use a vanilla buttercream because vegan cream cheese was not readily available for me.

Some items to be aware you’ll be needing:

-Two 9 inch cake pans

-A method to grate carrots

-Soy yogurt

-A mixing bowl for frosting

-A side of lettuce for a  happy bunny:

Yum yum yum!

Yum yum yum!

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Recipe: Raspberry Zinger Cake

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Isn’t she purdy?

When I first saw the recipe for a vegan raspberry zinger cake, I couldn’t get my mind off of it. I knew I’d be making it, especially for a special event. The colors and light flavor of this cake make it perfect for Spring, and hence, a wonderful Easter-themed cake. I did make this cake back in April for an Easter gathering, and everyone really liked it. I also made so much cake I was able to share it with other friends and family over a few days.

You will definitely wow people with its extravagance. And I can honestly say its one of the best tasting cakes I’ve ever had.

This is adapted from a recipe found on namelymary.com.

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This cake has many steps to it, and takes a bit of preparation. The original recipe found above is half of what I did – I actually made two cake recipes, in order to bulk up the size of the cake for a large group of people.

This cake has a lot of amazing elements which bring it together. You will need to make:

  • The vanilla coconut cake
  • The raspberry cashew filling
  • Coconut frosting
  • Pink coconut coating

Some quick tips:

  • You will need to soak cashews for the filling – be sure to do this up to 1-2 hours beforehand.
  • Leave some butter spread out for frosting.
  • Research ahead for what kind of red dye you may be able to use (if not, an alternate is to use some raspberry or beet juice, lightly, for coloring)

I know it sounds like quite a lot. But it’s worth it. Keep going. Keep going….

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