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[darkluna]

Figured out why cookie dough tasted odd. Used unbleached flour, and am sure Mom and Grandma always used bleached, seeing as they're in Tennessee and wouldn't go out of their way to get the unbleached kind. It's just a little too salty and bitter. :( Gingerbread always good, though.


Gingerbread from The Voluptuous Vegan

1 cup plus 2 teasponns whole-wheat pastry flour
1 cup unbleached white flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbs ground ginger
1/2 tsp ground cloves
1/4 tsp cinnamon (I use more)
1/2 cup canola oil
1 cup maple syrup
1/2 cup molasses
1 cup soy milk (regular, not vanilla)
1 Tbs apple cider vinegar
2 Tbs vanilla extract

Oven at 350. Lightly oil a 9" springform pan and line with parchment circle. (I have successfully left out the circle, since my pan is nonstick. I also used to make it in a regular cake pan before I got the springform one.)

Sift together the flours, baking powder, baking soda, salt, and spices and stir to combine. In another bowl, combine canola oil, maple syrup, molasses, soy milk, vinegar, and vanilla. Whisk this 'til emulsified.

Pour wet ingredients into dry, whisking together until just blended. (It's very wet batter.)

Pour batter into pan, place on middle rack in oven, and bake about 55 minutes, or until tester comes out clean.

I usually dust it with confectioner's sugar. Yum yum!


Am excited about new food. I'm making a winter vegetable stew this weekend that uses parsnips, which I have never had. I'm already thinking of what to do for Xmas dinner, as I'll be all alone. Might try creme brulee.

Did all my Xmas shopping except for the local folk. Yay paycheck! Got Hed (my mom - will explain that someday, maybe) Sims 2. She LOVES the first one and has made little Sims of our whole family. Including ChefBoy. And possibly my evil twin.

People meet my parents and say "So that's how she got that way." Only in a good way. I hope.

Comments

[zinnea.livejournal.com]

I love parsnips. They are very good for soups and stews. mmmm