I didn’t know PETA had opinions on cookies, but hey, these look incredibly fattening and delicious. I haven’t made anything with this much sugar in it in ages. It may kill me.
PS: I am making cupcakes, tonight.
Hi, foodie friends! Sorry for neglecting the blog, but it’s been a busy time here in the Johnson household. I’ve also been kinda broke, so there’s been a lot of embarassing food choices. My number one guilty pleasure is getting a bag of frozen orange mandarin “chicken” at Trader Joe’s and cooking it up with some broccoli in sesame oil. The delicious, sweet mess gets dumped on top of rice and is consumed with a tall boy of Half Acre’s Over Ale. Not exactly blog worthy, but I’ll be damned if it doesn’t satisfy.
My crowning glory: vegan pumpkin cheesecake. It will change your life. God knows it changed mine. I think the pivotal moment came when I bought a $15 mini-blender from Walgreens, which allowed me to avoid my previous cashew mashing issue. I blended the HELL out of the delicious insides of this cheesecake. Also, I made the crust out of crushed vegan snickerdoodles from Trader Joe’s. It was an important diversion from the original recipe. It wasn’t exactly a crisp crust, but it tasted like heaven itself.
Best vegan dessert I’ve ever made, hands down.
So, I made PKK’s Roasted Butternut Alfredo last week and initially, I thought I failed. For one, I didn’t have a blender or anything, so I tried to compensate by mashing the softened cashews with a spoon. As you can see in the photo, my sauce was not creamy. But really, the real problem was the saltiness. I’m thinking my choice of normal white miso instead of mild made a difference, because I could barely eat it due to that ultra strong soy/salt flavor.
HOWEVER, it somehow mellowed out overnight in the fridge. I brought some to work the next day and it tasted delicious hot out of the microwave.