Bunny Cake.

For the icing:
2 packages Tofutti cream cheesey goodness.
1 teaspoon vanilla extract.
2 teaspoons orange zest.
5-6 tablespoons Agave sweetener.

Mix all the ingredients together. I heated the tofutti in the microwave for 35 seconds to help it melt.
Then stir in ¼ cup melted chocolate, to taste.

Tofu as an Egg Replacer

I got this book, Tofu 1-2-3 by Maribeth Abrams, out of the library to try tofu in baking as an egg replacer. I made brownies, corn muffins and oatmeal cookies. They all came out great in texture and taste. The brownies were made with a sinful & expensive amount of maple syrup (1 cup), cocoa and melted chocolate chips, with 1/3 cup soft silken tofu. They were moist and delicious. They did need a lot more cooking time than stated in the book
The corn muffins were excellent! The recipe was a basic one for most corn muffins using apple juice for the liquid and maple syrup for sweetener and 1/4 cup tofu. The batter was quite thin. When they were baking I could smell the apple juice, but I really couldn't taste it in the finished product. They also took extra time cooking.
The oatmeal cookies were tasty, but chewy in texture. Of course, we ate them all!
The book had lots of other recipes to try. The author gave nutritional information for each recipe and clear instructions for preparation.

Tasty Pancake Tips

Adding a little corn meal to organic whole wheat pastry flour makes a more complexly flavored pancake - and - adding finely shredded coconut to the batter is one more step towards a superior pancake. Then of course, having Aquila, Branden, and Marcy's hand picked black/blue/berry/peach jams as toppings is pretty darn scrumptious! (This meal savored and approved by Marcy and Stephen on a Silent Sunday with only humming allowed to express appreciation. Hummmmmming Hum Hum Ming !)

Thai Brownie Cookies

The problem with Thai food is a distinct lack of brownie cookies. Thus:

1/2 can coconut milk
1 t red Thai chili paste
8-10 oz dark chocolate (I used 72%)
1 cup raw sugar
1 medium-large banana, smooshed
1/4 cup peanut butter
1/2 t real vanilla
1/2 t salt
1 t baking powder
1 3/4 cups flour

Heat the first three ingredients gently until chocolate melts. Remove from heat, then add everything else in order. Bake at 325F for 12-13 minutes. Let sit on cookie sheet for a few minutes before serving.

Appreciate the separate waves of flavour. Think "cookies" when next you're asked to bring a dessert to a Thai dinner. Try coconut milk next time you run out of margarine for baking.

Orange Cake with Okanagan Preserve Glaze

I wanted to make this for Christmas Eve, but was out voted in favor of Chocolate. Everyone missed out, because this turned out great. It was a moment of inspiration to add the peach preserves.

Orange cake

350 degree oven 30 minutes 9" round or square pan greased or lined with parchment paper

1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup vegetable oil
1 cup orange juice - I used not from concentrate in a carton
1 teaspoon apple cider vinegar
1 Tablespoon orange rind
Stir together dry ingredients in a mixing bowl. Add wet ingredients, stir just enough to combine. Pour into pan and bake. Warm preserves and spoon over cake.