Tagged with vegan

Recipe: Chocolate Candy Cane Cake Ball Truffles

Cakeballs1

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!

Continue reading

Tagged , , , , , , , ,

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!

Continue reading

Tagged , , , , , , , ,

Recipe: Raspberry Zinger Cake

Image

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.

Image

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….

Continue reading

Tagged , , , , , , , ,

Ch-Ch-Changes (A New Beginning!)

Image

With Cory the mini-horse at Safe Haven!

Whew, has it been quite a while!

I hope you didn’t miss me too much, world. Since my previous post, my life snowballed into a frenzy of busyness: weddings to attend, my final semester of school, a journalism capstone project, trips galore, and returning to my job, yet again!

But the biggest change in my life occurred in April. Working on my journalism thesis, I interviewed a professor at  CUNY who, along with his wife, runs the Safe Haven Animal Sanctuary, in Poughquag, New York. I met many of the sanctuary’s beautiful residents, including Duncan the goat, Emma the turkey, who I felt a real connection with, and Cory, the mini-horse. I have always been a supporter of animal sanctuaries, having given many donations to Woodstock Farm Animal Sanctuary in New York, but had never visited one. This opportunity led to a moment of clarity in my life, and reminded me of a lot of things that are, to me, personal ideals: caring for life, no matter how significant, with the level of respect you’d show your own family or loved ones. I saw a  lot of love at the Safe Haven farm that day.

After that visit, and a talk with a long time vegan, I found myself at a crossroads. I had been vegetarian for four years, and always said it was for ethical reasons. But here I was, baking with butter and eggs and milk. I decided I would stop using any animal products altogether, and since April, I have been slowly adjusting to being full of vegan. You can even read about my experience on Jersey City Vegan’s Vegan Like Me feature! (Emily’s blog is really fantastic, and I hope to be helping with some post in the distant future!)

So what does this mean for this tiny blog of mine?

I’m thinking of changing things up a bit here at Baboo Bakery (cue the Bowie song) – I want to document not only fun vegan recipes, but recipes that perhaps would help guide a new vegan like me (or vegetarian transitioning into vegan), events I’d intend, places I’d like to visit. This will most likely range in the New Jersey-New York area, but I’d also like to back-up to previous trips (such as my recent California coast trip in July). Finally, I’d like to try and go back and veganize my previous recipes, just as a challenge!

Image

A recent vegan creation: Raspberry Zinger Cake!

I hope you will stick around to read as I share really wonderful things that mean a lot to me, but also wonderful things that will make you feel really good about yourself and the world as well!

Tagged , , ,

Vegan Marbled Banana Bread

Hi all!! I’m back, after a sadly long hiatus. I’ve just been busy, you know? I have been doing plenty of baking but no time to take nice photos and put up recipes. I’ve had a LOT happen to me since the last post, but the most importantly I moved in with my boyfriend! Yup, I’m in a whole new place with the person I love most. I moved from North Jersey to Central Jersey, so we’d be closer to our job. It’s a really beautiful place and best of all we have a gigantic kitchen, bigger than my old place (and better). Best of all, my mom gave me her Kitchen Aid! Score!

Well anyway, after a stressful holiday season, I am now on a break from work and have lots of time to make posts (and get into photography with my boyfriend’s new camera!).  Yesterday I was inspired to make this recipe when browsing through The Post Punk Kitchen blog. Being a temp-faux-house-wife for now, I wanted to begin making my boyfriend nice things to bring to work for breakfast. This seemed just right for him!

So it’s very fun and very easy. Pre-heat your oven to 350 degrees and grease a loaf pan. You will need:

1 cup (about 3) bananas mashed

3/4 cup of sugar

1 teaspoon vanilla extract

2 tablespoons canola oil

1/3 cup almond milk

1 1/2 cups flour

3/4 teaspoon baking soda

3/4 teaspoon salt

3 tablespoons unsweetened cocoa

6 tablespoons boiling water (divided)

About a cup of dark/semi sweet chocolate chips (optional)

Combine the wet ingredients and the sugar. Add the dry ingredients. Measure one cup of this banana mixture and place aside.

Add 3 tablespoons of the boiling water to the 3 tablespoons of cocoa and mix until well combined. Add this mixture to the one cup of the original mixture you placed aside. Then add the remaining 3 tablespoons of boiling water to the original mixture, and stir. At this point I then add some chocolate chips, about half-a-cup each, to both separate mixtures, but this it up to you!

Spoon in copious amounts (about a cup each time) of each respective mixture to your loaf pan, alternating between both mixes until you’ve added everything. Then with a knife, swirl everything around to create a marbled effect! Add to the oven and bake for 45-50 minutes. Enjoy!

A great mixture of healthy & sugary! My belated anniversary gift and Christmas gift from my boyfriend is a trip to Disney World next week and I can hardly contain myself. I’ll try to update before I leave, but be sure when I come back I’ll have lots of epic pictures of waffles shaped like Mickey’s head and big ice cream sundaes.

Tagged , , ,