Friday, July 28, 2006

What fun I have when I'm not baking!

See if you can figure out what this says, and where it's written before the fourth picture:







Can you read it?









Alright, alright. I'll give it to you slowly and one word at a time.






It says black belt by the way, which in Tae Kwon Do, is what I am.
And now for anyone who hasn't figured out where it's written yet, here's one more picture.It's written...








on my fingernails! and I don't mean to brag or anything but, my mom was pretty impressed that I wrote it all on my own.

Happy baking, and don't forget to have fun!


***************************************Melissa***************************************

Ginger Hoisin Rice Noodles

Here are pictures of Ginger Hoisin Rice Noodles that I made. I got this recipe from Dreena Burton's 'The Everyday Vegan' page 126. I also found another word for soy sauce in this book, tamari. This was VERY yummy, see?:







Going.








Going!








GONE!

Right out of the ballpark and into my tummy!

Enjoy!
***************************************Melissa****************************************

Friday, July 07, 2006

Beautiful Cake!

I am proud to present to the world, my very first cake! Here are some pictures of:
The Cooling, but baked cake;
Me, beginning to frost the cake;

The finished product, Ain't that purty!
I got this recipe from page 114 of the book Vive le Vegan! by Dreena Burton
I did have to double the recipe to fill 2 9" Cake pans
Note:* In the book Dreena does not specify what size of cake pans to use.*

Happy Baking!
**************************************Melissa***************************************

Monday, June 19, 2006

I'll post more here in July

I am a junior camp counselor at a summer camp for the next two week's. The first week I am a buddy to an adult "exceptional" person that would not get to come to camp without one. The second week I will be a part of the ministry team. I am really excited about this one!

My mom may have my brother post his cooking work here tho' while I am gone.

I really like the comments. This may inspire me to actually like learning how to cook.

I used to help my mom make the dough for the breads she sold at the summer markets and even learned how to bake the granola. When I was 12 I went with my mom to speak at the public school to a class about our business. The kids there asked me if I was paid for my work and seemed to think it was a big deal that I was. Last year I wanted to do other things, like mow, summer camp, and stay with my aunt to be with her and my favorite two little cousins (age 3 and 4), now my aunt now works for her. My mom is such a perfectionist it is hard to work for with her in the kitchen. This has kind of turned me off from cooking, that and the fact that there is always so MUCH food around our house. She is forever cooking for someone and we have the leftovers.

I don't usually mind, but sometimes I want to have a boxed white flour frozen pizza ... she calls it white flour "GARBAGE!". I'd love to tell her some suggestions for a GOOD boxed frozen pizza, so she will buy me one. Please post your suggestions for your favorite brand below. Thanks in advance for your help.

Thursday, June 15, 2006

Herbed Oven Fries

Here I proudly present to the world my herbed oven fries
( Original recipe compliments of "The Trans Fat SOLUTION" by Kim Severson and Cindy Burke, I did have to make a few adjustments)

My mom has challenged me to make about 2 different recipes every week, and this was one of my choices for this week.


Herbed Oven Fries
Preheat Oven to 450 degrees
You need:
2 potatoes (preferably large, yellow is best)
Thyme (that's what I used but you can use other herbs such as Rosemary, Sage, or Parsley)
Salt
Black Pepper
Slice your potatoes into eighths, then set them on a baking sheet (size of sheet shouldn't make too much difference as long as it's not, like, ginormously huge). Spray your potatoes with oil (to keep them from sticking to the sheet) Lightly sprinkle your salt, pepper and herb on yourpotatoes be very careful not to use too much or they may not taste right.
Bake your potatoes for about 17 minutes, then take 'em out and flip 'em over, then bake for about 17 minutes more.

Here is a picture of me enjoying my beautiful potatoes along with a salad.

Popsicles

Here's a picture of my Tropical Sherbert popsicles, these are the first popsicles I have ever made that weren't just molded, frozen Kool-Aid. I'm so happy about how yummy they were!


PINEAPPLE SHERBET POPS
Makes about 10 popsicles
one 12.3 oz. box firm Mori-Nu SILKEN tofu
1/3 c. sugar
4 tsp. lemon juice
3/4 tsp. vanilla
20 oz. can unsweetened crushed pineapple in juice (with juice)
1/4 tsp. coconut extract
Blend until smooth and freeze solid in popsicle molds.