We have been bombarded by germs in this house, and it's making us all a little crazy. I am hoping that springtime will be a healthier season for all of us. I've started Cas on green smoothies and he loves them! His immune system is pretty strong and he has stayed fairly healthy this winter, so I'm hoping the smoothies will help to maintain that.
I've started using Nate's technique for blending the greens and it works much better than mine. He packs the fruit in first, then the greens and water before blending. I was doing the opposite. Having the greens closest to the blade seems to puree them nicely, leaving the chunks of fruit for last and giving them a creamier texture. I am able to use less bananas this way, although I'm not exactly sure why it works that way.
On a completely separate note...one year ago today began the loooong back labor that would lead to the birth of baby Cas. It was my due date, and he would not be born for two more days. Luka and I took laps around the block in my hopes of progressing the labor, and then later in the day Nate was a trooper and stayed with me for each contraction (24 + hours worth!). I can't believe my baby will be a year old! I made a couple practice cakes for his party yesterday and settled on one I liked (and I think he will like) best. It is the Deep Chocolate Vegan Cake from "Moosewood Restaurant New Classics", and it will be decorated to look like Brobee from Yo Gabba Gabba. For our party guests, I will make an assortment of cupcakes which, at least for now, will include chocolate pretzel cupcakes, chocolate mint, and either banana split or chocolate raspberry. I'll try to post some pictures this weekend.
Subscribe to:
Post Comments (Atom)
2 comments:
Chocolate pretzel cupcakes!?! How?! Tell me more!
Happy birthday, baby Cas!!! And happy baby-day to you, mama. :D
Oh YES! These cupcakes have become my undoing...I fantasize about them throughout the day. So they are really a conglomeration of a bunch of other people's recipes...first I crush some pretzels (Luka loves pounding on the bag) and lay them in a baking dish with some melted margarine and brown sugar, then bake at 350 for about 10 minutes or so. My oven is stupid so the time is always different, but it's usually right around 10 minutes. Let it cool a little, then break it up and sprinkle some down into each of the cupcake liners. Then fill with chocolate cake mixture (I am in love with the deep vegan chocolate cake from Moosewood New Classics). Bake for about 35 minutes, then let cool. I've been using the chocolate ganache recipe from Vegan Cupcakes Take OVer the World for topping and filling. Cut a cone out of the top of each cupcake and fill with some melted chocolate, then replace the cone and top the cupcake with more melted chocolate and more sprinkled pretzel crust. Let me know if you try them!
Post a Comment