One of the biggest achievements of vegan week in the yummy medley kitchen was learning how to cook a variety of veggies deliciously, but honestly, one of our biggest recipe hits, was this vegan lemon poppy seed loaf cake. I have always loved loaf cakes, but it has been quite the chore to replicate them without eggs in general since I do not eat eggs. Well, this time around, my recipe worked and produced this delicious vegan lemon poppy seed loaf which were so good they were quite the hit with many of my friends who were unable to tell them apart from usual lemon cakes.
So we started vegan week in my house on the 14th of August, and it was much more delicious than we anticipated. One of the biggest goals of vegan week for me was learning how to cook plant-based dishes without using any animal products. I will talk about that a little later. For now, one of the delicious treats we had for vegan week was this delicious plantain bread (also known as plantain cake). Plantain bread is a sweet plantain flavored bread with an almost cake like texture (the reason some call them plantain cakes) but having a somewhat coarser and firmer consistency than normal cakes (which is why they are also referred to as breads).
Before I jump into this recipe, some of you might ask… “What are Rock Cakes?” I got the same question from my co-wokers when I brought these treats to my office, Christmas potluck. They are like a British/ Jamaican cross between a cookie and a cake. Traditionally, rock cakes or rock buns, are a baked cake-cookie treat that are made with coconut and raisins/ currants. The “rock” in the name comes from the slightly crunchy texture on the outside of the cake, further enhanced by the coconut. These chocolate chip rock cakes preserves everything in the original but the currants and enhances the delicious taste without even using dairy or eggs!
As a self proclaimed recipe developer ( I generally do not like that title, but bear with me), I try my possible best not to label my recipes in absolutes. For one, it indicates a finality that I generally do not feel comfortable declaring, and secondly, I would like to think that recipes that have attained the finality stage are being saved for my grandchildren, a cookbook, or something ultra special, like this blog…. sometimes. So, labeling this black forest cake “The Best Black Forest Cake Ever” took a lot out of me… a lot of delicious sounds.
Hello my people. It was 80 degrees Fahrenheit (about 26 degrees Celsius) the other day, and my local farmer’s market just re-opened for the new season; all the signs of the seasons changing, and summer approaching. I am not quick to take of my jacket however. I still need protection from the cold spring early mornings and nights. Sometimes, it doesn’t even feel warm the whole day. So while I sometimes force the weather to agree with my feelings by wearing my summer dresses, I have found that I still need internal protection from the ever changing weather. My protection of choice is this immune boosting elevated pineapple ginger juice.
It is almost Mother’s Day! I would like to say this coconut caramel cake is to celebrate all the moms for being “super woman” and I would also like to say this cake is dedicated to all the moms in my life; but no, this cake is dedicated to all the “not yet moms” of this world; not yet moms like me. So since I am dedicating this cake to myself essentially, I made my favorite combination. Here’s my recipe for a deliciously moist and mouth watering coconut caramel cake.
The first time I saw Thiakry (pronounced cha-kry) at a Senegalese restaurant, I won’t lie, I kind of gave it a side eye. It looked like a boring porridge that was another version of tapioca, and I was guessed that I would not like it… was I extra wrong. My friend who grew up eating Senegalese food was there with me, and ignored my skepticism and ordered the Thiakry anyway. Thank God for food envy, my longathroat led me to try her Thiakry, and I was sold since then.
Like I said in my previous post, I really enjoy Moroccan food. I just had to supplement this carrot cake recipe with something from one of my sentimental favorites. So, short story, one of my favorite shows to watch is Andrew Zimmern’s Bizzare Foods, and my favorite episode was when he visited Morocco. Ever since the day I saw that episode, I always wanted to visit Morocco. I have not gotten the chance to yet, but I have certainly started to explore the beautiful culture and food already. My husband had a private floor of a Moroccan beautifully decorated restaurant set up to propose to me… so when I say that I love Moroccan food, it is quite sentimental to me.
A while back, I shared my puff puff recipe and while I raved about my love for those drop donuts, I have a new fried love: Nigerian buns. It might be because there is no wait time for the mixture to rise, or that I prefer the texture in general, but I currently prefer Nigerian buns over puff puff any day. Now, this love is kind of complicated because I generally do not like the way buns is prepared sometimes. I like the simple and easy version of buns, no milk, no eggs. Eggs change the texture of buns to one I find undesirable, and milk gives it an odd flavor that I personally do not prefer. This recipe shows how to make Nigerian buns without dairy, eggs or any fuss and yet still get that fluffy texture and great taste!
It has been over a year since I last shared any new recipes here on yummy medley, so before I talk about this Ferrero Rocher White Chocolate Cake, let me apologize! As I am sure we would all agree, last year was very interesting for most people, and that includes Yummy Medley. This year, and beyond, I am back for good! I have so much to share with you guys, and I hope you will give me the chance to keep sharing my interesting recipes with you all. I think I have missed the “Happy New Year!”greeting window by a couple of weeks, so in the spirit of all things capitalism and consumerist on to the next holiday: Valentine’s! If you cannot tell, I am a bit of a cynic when it comes to Valentine’s day marketing and stuff… its not because I don’t have a bae (I do… happily married), or I am not a fan of lovey dovey stuff (I am), but I really do not like the feeling of bombardment in any store I step into (including the thrift stores ya’ll… it’s bad) forcing me to buy the packaged love they are selling….. ugh!
I like the sentiment of Valentine’s day like most people would, a day to especially show your significant other or loved ones that they are loved; I can definitely stand behind that message. BUT, its kinda weird to have a specific day to buy red or pink colored things to show someone you love them just because advertising tells you too… err, weird…
All this to say, I do celebrate Valentine’s day, but not typically. My husband and I do not exchange gifts or go out to a restaurant (they are usually crowded anyway, and that is not romantic), but rather, we try to share our love in a creative way. So this year, I baked a decadent ferrero rocher white chocolate themed mud cake!