Truly Great Vanilla Cake (Link/Replacement)

This cake is incredibly tasty, light and delicate.  I was delighted.  I folded fresh raspberries from my garden into the cake and it is absolutely delectable.  A really great way to spoil yourself when you're feeling sad about missing chocolate cupcakes and such.

The only replacement is to use the homemade sweetened condensed coconut milk to replace the dairy version in this cake.  Otherwise, everything else is perfect.

Wonderful Eggless Vanilla Cake Recipe

Enjoy!
~Miriam

Banana Pumpkin Muffins w/Optional Crunchy Tops

I made this recipe up after hearing a friend make something like this, but with eggs. My challenge was to make them as moist and lifted as the eggy ones. These turned out so tasty, moist and lovely. My husband hates bananas, yet he thoroughly enjoyed these. I will make them again!

Preheat oven to 350 degrees F. Prepare muffin tins by placing paper into them or greasing them. This recipe makes approx. 18 muffins.

Sift together dry ingredients (sugar will go in wet ingredients below) in a large bowl and set aside:

2 cups flour

1-1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp allspice

a dash of ground cloves

Mash 3 very ripe bananas in a bowl and add

1 Tbsp lemon juice

1 cup canned organic pumpkin

1/3+ cup melted coconut oil

1/4 cup water

1 tsp vanilla extract

1 cup sugar

Mix well and gently fold wet into dry ingredients until just moistened. Do not overmix. Spoon gently into prepared muffin tins. If you want crunchy tops, follow the next step, otherwise, skip over it and see baking instructions below.

Crunchy tops:

1 cup packed brown sugar

1/4 cup flour

3-4 Tblsp melted butter

Mix all topping ingredients together in a small bowl until the mixture turns into a crumb-like texture and press about a tablespoon of the topping into the top of the uncooked muffins.

BAKE: 350 for 25-30 minutes. Mini muffins, check after 10 to 15 minutes. When the top puffs back up when gently pressed, they are done.

Cheers!

~Miriam

© 2012, Miriam Mason

Big Buttermilk Biscuits

Biscuits for dinner? Biscuits for breakfast? Anybody? :)

2 C preferred flour (we use whole wheat white)
2 t. baking powder
1/2 t. baking soda
1 teaspoon salt
1 tablespoon sugar
1/3 cup shortening (or butter)
1 C coconut milk + 1 T apple cider vinegar

Place the apple cider vinegar in the bottom of a cup measure, then fill to the 1 cup mark with coconut milk. Preheat oven to 425 degrees F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Then cut in the shortening until the mixture resembles coarse meal or small peas. Gradually stir in milk until dough pulls away from the side of the bowl. Do not over mix. Turn dough gently out onto a floured surface, and lightly push it together a few times - avoid kneading (less kneading means more flakey)! Gently pat dough down to 1 inch thick. Cut biscuits with a large cutter or milk glass dipped in flour. Gently reform and repeat until all the dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes or until edges just begin to brown.

Cheers!
~Miriam

© 2012, Miriam Mason