Tagged with raisins

Recipe (Revisited): Irish Soda Bread

sodabread4

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: (Homewarming) Carrot Cake

Carrot Cake 1

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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Irish Soda Bread

Continuing with some March family traditions, every St. Patrick’s Day my Mom makes an amazing Irish Soda Bread from a recipe that is my Great Grandma’s. Basically I claim this bread to be the only relevant thing our family has, culture wise, because otherwise we don’t have too many other traditions!

And it is really, really good. I can’t help be a bit picky when it comes to soda bread because of this fact. So to save you all the hassle, here is Great, Great Grandma Kelly’s Irish Soda Bread recipe!:

Ingredients:

-3 cups flour (unsifted)

-1/2 cup of sugar

-1/2 cup of raisins (feel free to add! I always do)

-3 teaspoons of baking powder (“one for every cup”)

-1 teaspoon baking soda

-Quarter pound (one stick) of margarine, melted

-2 Eggs

-1 cup buttermilk

The great sift debate: This year was the first year I had attempted to bake the recipe, and decided to sift the flour. My Mom and Dad immediately noticed a huge difference in the breads texture. If you want a more thick, chewy bread (which we really enjoy), don’t sift the flour. Sifting will make it spongy and soft, and more cake-like (which some people said was more moist).

So heat your oven to 275, and prepare a spring-foam pan by placing some two pieces of wax paper (push half in to the bottom of the pan, and fold the other side around the edge so it stays. Repeat for second piece on the other half).

Then mix your dry ingredients with the raisins. Melt the margarine in a microwave, and add along with eggs and buttermilk. The dough will be very tough and you’ll need to use use some elbow grease to stir it thoroughly. Even after everything is incorporated the dough will be tough (but fun to munch on, if thats your thing!)

Place the pan on a baking/cookie sheet, and place in the oven for 1 hour.  You can sprinkle extra raisins on top if you wish.

Once out, let it cool for a half hour (though it’ll taste good hot with melting butter). We love to eat it when its cooled, with some marmalade or jam.

Looks too good to be true, right? If this doesn’t please you, then please enjoy a picture of my fatty kitty:

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