Tuesday, August 5, 2014

New Job!

So, I mentioned that I'd been doing some volunteer work here, a little there... but I haven't really had anything steady in a long time. And, that's been wonderful. It's allowed me to really be involved with the kids drama, schooling, and youth group. It's also allowed me to find a new happy place... on the river (or lake). I've fallen in love with kayaking. It's so wonderful. So much fun and great exercise.

To that end, I am preparing to go back to work. I almost still can't believe it. It was an absolutely fluke. I was in the right place, at the right time, with the right person.  Less than a week later, I was hired as the head baker/pastry chef at a local college.  I start on Monday, the 11th. I can't wait.

I admit, I am a little terrified. The pastry production area needs organization. And, while I'm used to baking in volume, I'm not used to doing it every single day. But, I'm definitely up for the challenge.

Sunday, July 6, 2014

~ Happy Birthday My Sweet Bean!~

Today is my daughter's 13th birthday. Can you tell what the theme of her party is?? 

Saturday, July 5, 2014

What I've been up to...

It's been a long time since I've posted. Again. In the meantime, I'd started volunteering at the Culinary Center of Kansas City, and stopped. I've become quite involved with our church, especially in the "Hunger Team" area. Once a month I bake, in volume, for a local food kitchen that other members of my church serve at. It's quite fun working on the team and it's rewarding to know that I'm doing something, however small, to help feed the hungry.

I've also been doing a lot of baking for friends and family. I've done a couple wedding cakes, several birthday cakes, and lots of meringues. LOTS of meringues. I really enjoy making them. Though, the weather here in the KC metro hasn't been ideal for successful meringue making. I can't wait for fall.

Pink and Ombre seem to be the hit this summer!! =)

Tuesday, May 27, 2014

Happy 16th Birthday, Joshua!

Joshua had an Asian themed birthday party this year, complete with all sorts of little treats from the Asian market.
His cake was an Ouchiha symbol.... not that I can really explain what in the world that is! =)

Sunday, May 25, 2014

Bake Sale Fundraiser for the SMUUCH Youth Group

We had an incredibly successful bake sale, today, to help raise funds to send our youth to Turley, OK.

Tuesday, January 3, 2012

Vegan Magic Cookie Bars.

Yes, I said vegan. Seriously. Yum.
This cookie bar thing has been a favorite of mine since childhood. I used to make them with my grandma, and then... naturally, I'd get sick because I'd eat all of them. I really had a wicked craving for these little devils and I wanted to take a treat to our annual Christmas party with our extended family. However, I wanted to be try to myself and my non-dairy children and create something we'd all enjoy.

I started looking for different ways to create the silky sweet texture of sweetened condensed milk. Then it hit me... why not use coconut?  I added some brown sugar to a pan of coconut milk and let it come to a boil. Once that happened, I reduced the heat and let it cook down for about 30 minutes. I let it cool, completely, then stuck it in the fridge till the next day. Alas... sweetened condensed coconut milk.

The next day, I continued the recipe as it's normally made with some slight alterations. I used vegan chocolate chips, and instead of a graham cracker crust, I used crushed pretzels (Snyders Gluten Free) and vegan butter for the crust base. I also left out the nuts, due to the allergies in the family.

They turned out quite amazing. In fact, I had people asking for the recipe *as* I made it, not as they are typically made. I just wish I'd taken a pic, though... they looked exactly like their non-vegan uber unhealthy counterpart. Ahh, they were delicious!

Thursday, November 10, 2011

Vegan French Toast

Oh yes, it can be done!

My disclaimer is this, if you dislike bananas you aren't going to like this very much.
However, I love bananas. LOVE them. And, I love this French toast.

It could not be any easier -
Mash your banana up with non-dairy milk of choice. I used coconut.
Add in some cinnamon, or orange juice... whatever you want to make your toast YOUR toast!

Dip the vegan bread into the banana/milk/cinnamon mixture - toss in a preheated pan (or on a griddle, if you are lucky enough to have one) and fry as you would normal French toast.

I slapped some Coconut butter and pure maple syrup on mine - and it was totally delish, as well as uber filling.

(Note: I used Deland Bakery Millet Zucchini Bread)