Flourless Chocolate Cake w. Chocolate-Coconut Ice Cream
This is my Daring Bakers challenge for the month of February. I forgot to tell the lovely people of DB’s that I moved my site so I had to post over at B36 Kitchen. So I hope this is the only time I tell you to head over there and check it out.
The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef.
We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.
Welcome to my new site! I’m originally from B36 Kitchen. I was feeling a need for change and this is where it has taken me. My old blog posts will be staying put where they were originally posted and all new stuff will be happening here from now on! We still have a bit of tinkering to do with colors, links and such AND there will even be a recipe section. You’ll see everything here that is a part of my life. Mostly food (still) along with some knitting, sewing, misc. projects, my family and fun times.
the first post…
Maple-Buffalo Seitan w. Ranch Dressing
Yum Yum..This is by far one of my most requested dished to bring when I’m going somewhere that requires me to bring food (mostly to my sister’s potlucks and mostly requested by my sister Nicole and friend Rachele). Nicole was throwing her now annual Super Bowl Party so I knew what to bring.
The pic above shows two different styles. One with Panko Breadcrumbs and one without. Why? I ran out of Panko. I had a hard time deciding which one I liked better though. I’m usually a fan of anything breaded with Panko but I liked the smooth texture on the Panko-less pieces. The Panko crusted seitan did however hold the Maple-Buffalo Hot sauce and homemade Ranch Dressing better which should make it the clear winner but there was just something about the Panko-less. I think this just means that I will have to make them again very soon.
View from above..
I like this presentation a lot. At the party I kept everything separate so people could do as they pleased.
I could eat this stuff with a spoon. In fact I do eat it with a spoon sometimes. Its a Vegenaise base with lots of dry spices added to it. I use it as a dip and as a salad dressing all the time. All you need to do is thin it a bit with soy milk and you are set to go. A recipe for this dressing/dip will most definitely be added to my recipe page as soon as I make it one more time. I’m really happy with it but just want to tweak it just a bit. There is a little bit too much of something in there that needs to be mellowed.