Chocolate Bundt Cake

fullsizeoutput_12e0

In another life, I would be heading to the beach this weekend.

fullsizeoutput_12d7

That other life is just a pre-COVID-19 one.

fullsizeoutput_12d8

I’m not a huge beach person anyways, so it’s not a huge loss.

fullsizeoutput_12d9

It’s more of the principle of a mini vacation. It was really just an excuse for all of our pals to get together before we all move this summer. I suppose we still could have made it work if we all wore masks inside our AirBNB and disinfected the toilet seats, showers, sinks and really any other hard surfaces after every single use. But alas, we canceled. It’s probably a good thing considering we’re in the midst of some sort of tropical storm and if we had any intention of not passing germs back and forth the ENTIRE weekend, we would need to be outside soaking up some rays. Which, now that you mention it, I desperately need……..maybe I’m down about not going on this trip after all…..

fullsizeoutput_12de

You would understand if you saw my pasty skin.

 

 

Time: 1 hour (prep + cooking) | Serves: 1 bundt cake

Ingredients:

  • 2.5 cups of all-purpose flour
  • 2 cups of white cane sugar
  • 1 cup of cocoa powder
  • 2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1/2 tsp. of S
  • 1 cup unsweetened vanilla almond milk
  • 2/3 cup of olive oil
  • 4 tbsp. of apple cider vinegar
  • 2 tbsp. of vanilla extract
  • 1/2 cup of unsweetened coconut milk
  • 1 cup of vegan chocolate chips

How to:

  • Preheat oven to 350
  • In a bowl, combine flour + sugar + cocoa + baking powder + baking soda + S
  • Add in milk + 1 cup of water + olive oil + whisk until combined
  • Mix in vinegar + extract
  • Pour into a greased/sprayed bundt pan
  • Bake for 45 minutes or until a toothpick comes out of the center relatively clean
  • While it cools, combine coconut milk + chocolate chips in a microwave safe bowl + microwave or 30 seconds, stir, repeat until softened + combined
  • Once cake is cooled, flip onto a plate + shake it loose
  • Pour glaze on top + serve
  • Recreate the chocolate cake scene from Matilda

 

Adapted from here!

Lemon Pound Cake

fullsizeoutput_1295

So about this packing thing.

fullsizeoutput_128c

We’re two days in and I think I’m over it.

fullsizeoutput_128d

I mean, not that I’m helping. But my supervisory role is really weighing on me.

fullsizeoutput_128f

I’ll remind you we are possibly months away from moving. With that, I’d personally only like to pack things we don’t use often or that aren’t aesthetically pleasing. Enter my knick knacks and wall hangings. Do I use them everyday? Not in a practical sense, no. Do they bring me joy and make our house a home? Most definitely. I turn my back for one second and this man packs ALL my knick knacks and starts taking down my wall hangings. Is he out of his mind?! Apparently.

fullsizeoutput_1291

He also tried to convince me to get rid of my books and get a Kindle. Again, I’m not sure we’re going to make it through this.

 

Time: 1.5 hours (prep + baking) | Serves: A family of two for about an afternoon

Ingredients:

  • 1/2 cup of vegan butter
  • 1 cup of white sugar
  • 2 tsp. of vanilla extract
  • 2 tsp. of lemon extract
  • 2 cups of all purpose flour
  • 3 tsp. of baking powder
  • 2 tbsp. of lemon zest
  • 1/2 tsp. of S
  • 2.5 tbsp. of lemon juice
  • 1 cup of almond milk
  • 1 cup of powdered sugar

How to:

  • Preheat oven to 350
  • dd butter + sugar to a mixer, cream together
  • Add in vanilla + lemon extract, mix
  • In another bowl, combine flour + baking powder + S
  • With the mixer on low, add flour mixture a little at a time until it combines with butter + sugar
  • Add 1 tbsp. of lemon juice in a measuring glass + add almond milk, mix + let sit for a couple of minutes
  • Pour in the milk to the other ingredients + combine
  • Fold in lemon zest
  • Spray a loaf pan with non-stick spray + add batter
  • Bake for 40 minutes
  • Remove + cover with foil, bake another 20 minutes
  • While the cake cools, combine powdered sugar + remaining lemon juice
  • Once completely cool, pour on glaze
  • Serve at any time of day + try not to eat entire loaf in one sitting, I suggest serving slices to neighbors to ensure self-control

 

Adapted from here!

Blueberry Swirl Bread

fullsizeoutput_125d

I have…run out of things to talk about….

fullsizeoutput_1251

I usually have a funny or at least borderline entertaining anecdote to share after the weekend.

fullsizeoutput_1252

But when you do the same thing four weekends in a row, it all starts to blur.

fullsizeoutput_1253

I finished a puzzle. We watched Ozark. I’m reading a book. Sometimes I nap. It’s getting wild up in here, is what I’m trying to say. I really just feel like a worthless bump on a leg, quite honestly. I’d prefer to feel a little more useful while in quarantine but I have no skills. I can’t sew masks for hospital workers, I can’t provide any services to those in need. What am I good for, seriously? Do you all know of any way I can contribute to society from the comforts of my home? I need to do SOMETHING.

fullsizeoutput_125e

I can’t keep making bread, I’m going to actually explode.

 

 

Time: 3 hours (prep + baking) | Serves: 1 loaf

Ingredients:

  • 2/3 cup of plain almond milk
  • 6 3/4 tsp. of active dry yeast
  • 1/4 cup of coconut sugar
  • 3 cups of all purpose flour
  • 1/2 tsp. of S
  • 5 tbsp. of vegan butter, softened
  • 1/2 cup of blueberry jam

How to:

  • Warm the milk in a sauce pan to 98.6-113 degrees
  • Turn off heat, stir in yeast + 1 tbsp. of sugar, let activate for 10 minutes
  • Meanwhile, combine flour + remaining sugar + S in a bowl
  • Stir in yeast mixture + softened butter
  • Mix with your hands until combined + knead for 8-10 minutes or until a dough forms
  • Place dough in a large greased bowl, cover with a dish towel + let rise for an hour
  • Place on a lightly floured surface + knead for a while longer until air is out
  • Roll out the dough to a rectangle
  • Spread with blueberry jam
  • Roll up the dough taco style (long ways)
  • Transfer to a greased baking dish
  • Obvio, it won’t fit like this, so just smash it all around, folding the dough in on top of itself, this is gonna give you your swirls
  • Cover with a dish towel + let rest another 45 minutes
  • Meanwhile, preheat oven to 355
  • Brush loaf with a lil more milk
  • Bake for 40 minutes
  • Let cool for 10 minutes before removing from pan to cool more
  • Serve warm or room temp
  • Slather a slice with a lil vegan butter + slap on face, repeat with remaining slices until totally covered in bread

 

Adapted from here!