Dance While You Cook

In addition to being obsessed with contributing to the growing American waist line with my baked goods, I am addicted to music. When I cook, I listen to music. I will from time to time update with my current musical baking companion.

Jamie Lidell helps to create the perfect baking environment.



This lovely British man won my heart with his "neo-soul" vocals and upbeat tempos. One of my favorite song by him is "A Little Bit of Feel Good". My baking philosophy is that a little bit of feel good goes a long way and I believe that homemade treat can turn around someone's bad day. (As evident by my many evenings spent stress baking after a long day at work.) I really believe that baking for someone allows you to share a little bit of yourself with them and helps to spread the smiles, just as Jamie Lidell's music does.

Check out his Myspace for more of his music: http://www.myspace.com/jamielidell

Closet Cooking

The dude over at Closet Cooking is my hero. I don't know where he comes up with the ideas for half of his recipes but they are gold. I was looking at his blog earlier today and saw this:



I want to make this and I want to eat it. It's a Pumpkin Caramel Cheesecake Turtle Bread.

A few months ago, I attempted to make his recipe for Pineapple Curried Banana Bread (pictured below). I was definitely skeptical going into making it, one because I've never made bread before, and two because I've never heard of curried bread before. But let me tell you, it was wonderful and I know a few of my friends thought it was as well. It was also super easy to make, which shocked me.



For the recipe, check out his website. I suggest using one less banana and one more egg than he says. I've tried making it both ways and using one more egg really makes it a lot more moist. I also like to use canned pineapples and add some of the pineapple juice to the bread. About a fourth of a cup is good, it adds a nice kick to it. Also, watch the bread carefully around the 50 minute mark in the oven. It needs about an hour to cook but if you leave it in too long, it'll dry out.

Good luck!

Alcohol Accented Cupcakes

I'm not an alcoholic, I swear. But I really enjoy baking with alcohol because it always adds a little bit more fun to your food. My fascination for alcoholic cupcakes happened on New Years Eve in 2007 when someone brought margarita cupcakes to the party I was at. A few days before that New Years Eve I got really sick with the flu and got to ring in the New Year floating on an assortment of antibiotics, so since I couldn't actually drink anything that night I settled for stuffing my face with her delicious cupcakes. A year later, I decided to try making them myself.



These lovely cupcakes are not only fun, but they're vegan as well. I was a vegan for about a month this past year, but that's a whole different story. The recipe was taken out of an amazing book, my cupcake bible, Vegan Cupcakes Take Over the World. I've made them twice, and both my Vegan and non-Vegan friends love these cupcakes. Making them also gives you the prefect excuse to drink tequila as you cook.


Margarita Cupcakes
(from Vegan Cupcakes Take Over The World)
1/4 cup lime juice
1 1/2 tsp lime zest (1 lime)
1 cup soy milk (plain or vanilla- I generally use vanilla)
1/4 cup vegetable oil
2 tsp tequila
1/2 tsp vanilla extract
1 cup sugar
1 1/3 cup all purpose flour
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350F. Fill a 12-cup cupcake liners.
In a large bowl, mix together lime juice, lime zest, soy milk, oil , tequila, vanilla and sugar.
In a small bowl, mix together flour, baking soda, baking powder and salt. Add to lime mixture and stir until just combined. Divide evenly into muffin tins.
Bake for 20-24 minutes, until a tester comes out clean and the cakes spring back when lightly pressed.
Turn out onto a wire rack to cool completely before frosting.


Tequila and Lime Frosting
1/4 nonhydrogenated shortening, softened
1 tbsp soy milk
3 tbsp lime juice
1 tbsp tequila
2+ cups confectioners' sugar
coarse sugar for "rims"(I used green sprinkles).

Cream together nonhydrogenated shortening, soy milk, lime juice, tequila, and 2 cups of confectioners' sugar. Add in more sugar as needed to make frosting stiff, but spreadable.

Spread on cupcakes and roll the edges in a small amount of coarse, colored sugar. If you use a really flat surface to do this on, it's not too hard.

Your best bet for making these, or any vegan cupcakes, is to bake them a day before you serve them to fully allow the juices so sink it.

Good luck and enjoy!

I like to bake.

Actually, liking to bake is an understatement. I REALLY like to bake. It's probably one of the main reasons I've gained weight in college.

This past year I've challenged myself to not bake anything from a box. So far, I've been doing alright. I've found some amazing recipes and have created some of my own that I'm pretty proud of. I've decided to start this blog to post all of my favorite recipes in hopes to help share my baking passion (obsession?) with you lovely people.

Well, I wish you peace and harmony in your kitchen : )

Ashley