I can’t believe I haven’t blogged about my favorite local bakery, the Humble Bee. While not 100% vegan, they have the best vegan goodies in town.
Prior to the Covid situation I would go there about once a month for goodies. During Covid they are currently providing curb-side service for online orders once a week. I haven’t seen anything on the menu that excited me enough to leave my house (I have plenty of time to bake whatever excites me), until this weekend. They had vegan macarons on the menu. I had to order, finding vegan macarons is such a challenge.
The flavors were chocolate, raspberry, and cookie butter. They’re all delicious.
My partner was given several large zucchini. I couldn’t let it go to waste and I got to try some fun ways to cook it. As always, I seemed to gravitate to baking (I have a sweet tooth and stress baking is something I often do).
I made some of my old standards (including tacos), but these were the new things I tried and that’s what this post is going to focus on.
Chocolate Zucchini Bundt Cake
I used the recipe from Isa Does It. I borrowed the heart shaped bundt cake pan from my mom. It came out tasty and pretty.
I used this recipe. I added some extra spices. The bread was a nice mix of summer flavor and comforting spice.
I’ve seen a bunch of recipes for zucchini boats. This was my first attempt and it came out pretty good. I spooned out the zucchini guts and diced the bits up. I mixed those with some chickpeas, garlic (3 cloves), some halved grape tomatoes, a couple shakes of Italian seasoning, olive oil, and a drizzle of balsamic vinegar. I should have added red pepper flakes. I cooked it in the oven for a about 30 minutes at 400.
I’m stress baking again. The Corona virus has greatly reduced my hours for work and it’s a struggle to stay sane at home. I had a bunch of strawberries that I needed to do something with and decided that chocolate would be the best way to eat my feelings.
I used the recipe from the PPK for Cherry Chocolate Chunk Mini Loaves, but instead of cherries I used strawberries. The loaves came out delicious and were a rich treat to help me deal with the stress.
Today’s prompt is a cartoon inspired cake. One of my favorite cartoons/animated shows is Metalocalypse. It ran on Adult Swim on Cartoon Network when I was younger. I loved the show, the music, and I even went to a Dethklok concert when I was in college.
So what’s more metal than a devils’ black metal forest cake? I’ve seen several other veganmofo bloggers make pop cakes and I decided to give it a try. I bought a box of vegan devil’s food cake mix and some Cheerwine (which is a cherry soda made here in NC, though it might be available all over the US now. I highly recommend trying it if you can get it). I also purchased my whipped cream, though you can make your own.
I had some issues with baking. I was dumb and forgot to put parchment paper in the baking pans, rookie mistake. Sure enough my cakes got stuck and broke. But what’s more brutal than a cake that’s been ripped apart? So I used all my ingredients and made a trifle. I have zero decorating skills, but I think the ugliness gives it some charm. I wish I has a prettier serving dish, but I only had a food storage container.
Clearly, this recipe will also work as a cake, if you remember to use parchment paper.
The Devil’s Black Metal Forest Trifle
- 1 Recipe Pop Cake
- Vegan Whipped Cream
- Cherry Goo
- 1 Box Devil’s Food Cake Mix
- 12 oz Can or Glass Bottle Cheerwine or other cherry pop
- Preheat oven to package directions and prep pans (use parchment paper if you want cake instead of trifle!)
- Mix cake mix and cherry pop.
- Divide amongst your pans.
- Bake until a toothpick come out clean (about 20-25 minutes).
16 oz Frozen Cherries
1/4 Cup Kirsch
- Mix ingredients in a sauce pan and cook over medium or high (whatever works on your stove) heat until liquid reduces by about half.
To Assemble Trifle
- Line the bottom of your container with cake pieces from one cake.
- Dollup the outer edges of the cake pieces with whipped cream.
- Fill in the rest of the area with cherry goo, saving half of it.
- Place cake pieces from the other cake on top of the whipped cream and cherry goo.
- Repeat the same process as on the bottom half. Only maybe make it look pretty if you want.
I am now 30 years old. It’s a pretty. big birthday and I celebrated like any normal person would and ate waaaaay too much food.
For lunch we went to Mozzarella Fellas, a local pizza place that has tons of vegan options. We got fried mushrooms as an appetizer. For my lunch I opted for a bbq chicken sandwich. It was amazing, even though it was messy.
For dinner we went to Taste of Ethopia in Greensboro. They have lots of tasty vegan option on the menu. My special person and I shared the veggie combo for 2. It could have easily fed more though.
Then there was dessert. Any birthday would not be complete without cake. My mom was awesome and made me a chocolate cake with peanut buttercream frosting. It was rich and delicious.
This could have been used for leftover day, but chocolate covered strawberries are pretty fancy, at least in my mind. Often they’re several dollars for a berry if you buy them pre-made and that’s pretty expensive.
I made my mom birthday cupcakes. I was too lazy to make an icing for them, so I just dipped the tops in the chocolate ganache from Vegan Cupcakes Take Over the World.
I had leftover ganache, but I was unsure of what to do with it. I had a package of Strawberries in the fridge, so I figured why not dip those.
Of course, it’s ganache, so it didn’t have the hard snap of your normal chocolate covered strawberry, but the chocolate was rich and tasty.
I wish I got a prettier picture, but these didn’t last long enough to get one.
Today’s prompt is to revisit an old flop. I recently tried making strawberry cheesecake crescent rolls. They tasted alright, but they were ugly. You can see the experiment here.
My mom had a spare package of crescent rolls and she gave them to me (She’s amazing sometimes). I had banana, peanut butter, and chocolate chips on hand at home. So on to the experimenting.
I rolled out the crescent rolls and spread peanut butter over them. Then I topped with sliced banana and chocolate chips. Then I rolled everything up to make a log and sliced the log into pieces to bake.
I baked for about 15 minutes in my oven at 350(ish) (my oven is super annoying so time will probably vary).
They came out tasty and they looked better than my first batch of crescent rolls. I think this was more of a success.