"everyday vegan eats" making its debut!

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"whole grain vegan baking" blog tour + giveway

Let's Bake!

Welcome to the kick-off of "Whole Grain Vegan Baking" Blog Tour!

This newly released cookbook by Celine Steen, of Have Cake Will Travel, and Tamasin Noyes, of Vegan Appetite, is the end-all for vegan baking. Or should I say, the beginning of healthy, vegan baking.

The ladies have come on the heels of their previous cookbook "Vegan Sandwiches Save the Day!" and have written a glorious baking book utilizing only whole grains. There is not a speck of white flour or white sugar in the whole book and, what is really the best part, every recipe is delectable! 

Now you can enjoy desserts, snacks, breads, and breakfast treats, and know you are only fueling your body with wholesome ingredients. 

There are 100 kick-butt recipes of goodness in the book. I tested for this book last year and was floored by what they came up with. 

Take a look: 

Souper Bread Bowls

Bagard

Strawberry Sweet Biscuits

Breakfast Pie Pastries

Chipotle and Corn Spelt Muffins

Whole Grain Wonder Crackers

Kicked-Up Chocolate Cookies

Pesto Knots

There are so many wonderful recipes in this book, but this last one was my family's favorite, and believe me, it is hard to pick a "best" one! The Pesto Knots were savory, basil-y, garlicky packages of delight. In fact, Fair Winds Press has granted permission to post this recipe for you, which makes me happy!

Before I do that, I'd like to cover the quality of the book. If you have VSSD!, then you know Fair Winds Press produces a well-made, quality book. I like that. And I love the pictures of the baked goods in there! Celine has done it again with breath-taking photos. 

To wrap things up, it really is not hard to decide: if you want healthy, delicious, vegan baked goods which utilize wholesome, whole grains, your search stops right here. 

Since you've taken the time to read all the above and drool all over your computer, how about entering the contest to win your very own copy of "Whole Grain Vegan Baking?" 

It's really simple; leave a comment and check back May 25th to see if you are the winner. In addition, check out the other blogs in the tour for more recipes and chances to win.

 (Blog Tour dates and sites are posted on both Tami's and Celine's blogs.)

And now for the sneak-peek recipe:

Pesto Knots

1/4 cup (60 ml) lukewarm wate

1 teaspoon pure maple syrup

2 1/4 teaspoons active dry yeast

105 g (3/4 cup) whole spelt flour, divided

33 g (packed 3/4 cup plus 1 tablespoon) fresh basil leaves, divided

1/3 cup (80 ml) unsweetened plain vegan milk, more as needed

1/4 cup (60 ml) olive oil, divided

9 g (1 tablespoon) pine nuts

8 g (1 tablespoon) nutritional yeast

1 tablespoon (15 ml) ume plum vinegar

5 cloves garlic, minced, divided

1 teaspoon white miso paste

1/2 teaspoon fine sea salt

Pinch of ground black pepper

120 g (1 cup) white whole wheat flour, more as needed

Nonstick cooking spray

Stir together the water, maple syrup, and yeast in the bowl of a stand mixer fitted with a dough hook. Let sit for 5 minutes for the yeast to activate. Mix in 35 g (1/4 cup) of the spelt flour. Let sit for 30 minutes.

Combine 30 g (3/4 cup) of the basil, milk, 3 tablespoons (45 ml) of the oil, pine nuts, nutritional yeast, vinegar, 3 cloves of the garlic, miso, salt, and pepper in a small blender. Process until completely smooth. Pour into the yeast mixture and add the remaining 70 g (1/2 cup) whole spelt flour and the whole wheat flour. Knead for 5 minutes to form a smooth and cohesive dough. Add an extra 1 tablespoon (15 ml) milk or (8 g) white whole wheat flour if needed to make a soft, slightly tacky dough. It should not be sticky. Alternatively, the dough may be kneaded by hand on a lightly floured surface. Form the dough into a ball.

Lightly coat a medium-size bowl with cooking spray and put the dough in the bowl, turning it over so the oiled side is facing up. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 2 hours.

Combine the remaining 2 cloves garlic and remaining 1 tablespoon (15 ml) oil in a small bowl.

Line a baking sheet with parchment paper or a silicone baking mat.

Deflate the dough on a lightly floured surface. Cut into 8 equal pieces. Roll each piece into a 12-inch (30 cm) rope. Tie a knot close to the center of the dough, tuck under the ends, and place on the baking sheet. Repeat with the remaining pieces. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, 1 hour.

Preheat the oven to 400°F (200°C, or gas mark 6).

Remove the kitchen towel and bake the dough for 13 to 15 minutes, until the bottoms sound hollow when tapped with your knuckles.

Use a spoon to drizzle the garlic oil on the knots. Mince the remaining 3 g (1 tablespoon) basil and sprinkle over the rolls.

Yield: 8 knots

biscuits + mongolian seitan

Mongolian Recipe

Continuing with Catt's Birthday Week choices, above is a Meat Pie made with broccoli and ground TVP and below that is Mongolian Seitan with green beans. 

The biscuit has had me thinking; whenever I see a commercial for those biscuits in a tube, the result from the oven is a flaky, layered biscuit, one which the happy consumer can effectively tear off layers of goodness. 

I wanted to recreate that effect.

 Over Thanksgiving I was messing with making my own puff pastry, which requires multiple folds of buttered dough. I brought this same technique to biscuit making, rolling the dough out and folding into fourths about a dozen times. This is the same way that puff pastry achieves its many layers, except puff pastry requires a ton more vegan butter and a cooling-off period between each folding occasion.  

This biscuit is a poor-man's puff pastry, in that it uses a lot less butter and there is no cooling period required between folding. If you look at the biscuit in the picture, you will note that indeed this works - the biscuit (with the help of baking powder) rises and you can even peel the individual layers off. 

Mongolian Seitan is deep fried seitan (or TVP) in a garlic-ginger sauce with green onions. I added the green beans because I didn't have enough green onions and I simply wanted to add some veggies to the dish.

Both were very successful and Catt enjoyed her week of meals.

Happy Solstice Everyone! 

steamed buns

Chinese New Year is here! Kate has been very excited. This is her year - the Year of the Dragon. Although we missed the massive cleaning that is supposed to take place fifteen days before the start of the New Year, we can still celebrate with some traditional Chinese fare, as well as, perhaps, some not so traditional ones. 

If you do not have Bryanna Clark Grogan's Authentic Chinese Cuisine, I trust by next Chinese New Year it will be on your shelf. It makes vegan Chinese cooking versatile and complete. 

My kids love Steamed Buns and so this was on top of their list. Well, I wound up not steaming them because ... uh, I didn't want to. Bryanna said it was okay to bake them, so I did. They were filled with a curry 'chicken', for which the recipe is also in her book. Although I had made dozen and a half of the buns the day before so I wouldn't have to cook the following day's lunch, by morning two-thirds of the buns were gone. It must have been that Dragon, I am sure, who had been quite hungry after 12 years of slumber. 
Or my kids.

"grills gone vegan"

I have been doing a bit of testing for Tami Noyes' upcoming "Grills Gone Vegan" cookbook. Since Chicago has just had its first snowfall of the season today, what better way to look forward to the summer than by showing everyone the upcoming summer festivities we will have to enjoy: Grilling! Vegan Grilling!

This book will be a must have. This is the only decent vegan cookbook on the subject and I cannot even see summer grilling without out.

First up is Poblano Bruschetta. Lightly spicy.

Then Roasted Corn Chowder. Sweet with a little smokiness.

And finally, Pesto Tomatoes. She will also have a pasta option for this classic. 

And just because I care about your feelings and don't want to see anyone hurting for something that they just can't have yet, here is a not-such-a-tease recipe: Cajun Pot Pie from her American Vegan Kitchen cookbook - which I know you all have. 

If not, here is another reason to get it.

Enjoy!

lángos

My dad's dream was to live in New York City and introduce Lángos to the people of America. In fact, he always said that if he could just let people taste this Hungarian street food, he could make millions! I'm pretty sure it was this and his desire for a BMW that kept him going for so many years. My parents owned and operated more than a dozen restaurants throughout our lifetime, even one in New York, but, unfortunately my dad never did get his Big Wish granted. Which is a shame, since  Lángos is so amazing.

It is a savory doughnut, so to speak. The dough is made with flour and a little mashed potato. After being fried, it is seasoned with salt, rubbed with raw garlic and eaten with a drizzle or dollop of sour cream. This is not everyday food, but one that I remember having on New Year's Day and maybe at another time during the year. 

And so it goes at our house as well. The kids will begin mentioning their desire for it months before it is actually made. Not that it is hard to make; on the contrary, after the dough rises, it is stretched into a thin disk and deep fried. Nothing complicated about it. Since it isn't health food, however, it has become an annual or semi-annual indulgence. 

Worth every delicious, garlicky bite.

Lángos Recipe

island burger

Liz, a terrific lady over at Cooking the Vegan Books, and a fellow cookbook tester, suggested I get Caribbean Vegan by Taymer Mason, since we share the love of island food and the love of Habaneros (or is that Scotch Bonnets?) 

I open up my adventure of this cookbook with a burger. Mikel asked for a burger to be on the menu and this satisfied both of us.

The Island Burger uses TVP for the burger base. Nice and easy, I thought, that is unless you are one of those people who cannot stand a huge list of ingredients; this one recipe has over 20 ingredients. I do not mind the list of ingredients since I know it can sometimes take a bunch seasonings to make a dish great.  As an additional work-load, you are asked to make one of the ingredients in the ingredients list - Bajan Seasoning.  There is also a recipe for the Barbecue Sauce that goes on the burger and a recipe for the bun - Salt Bread - that the burger goes on. 

Naturally, the only way to tackle a recipe with this much to do is to:

 (1) come to terms with it - it isn't going to get shorter unless you cut something out, but, then how do you know what to cut out without affecting the result? 

(2) plan to make it at the right time. Don't make a recipe like this in the middle of the week while the kids are crying for food and you've just come home from work. Which includes planning a Weekly Menu (name of this blog- check out the tab "Weekly Menu" to get some complete weekly menu ideas. Once you are good with both (1) and (2), the task isn't work, but instead becomes fun.

The recipes in this book feed my yearning for the fiery little pepper, but since I can't get Scotch Bonnet peppers as readily as Habanero peppers (and I can't really discern the difference between the two anyway- even Ghost Peppers have that same flavor profile to me), I use them interchangeably. 

It seems to be an authentic cookbook worthy of the islands and worth the effort. Many times cooking something out of your comfort zone can seem challenging. However, consider that once you have met the challenge the first time, you can easily do it again.

If you are jonesing for a burger, but you don't have this book, try this one.

birthday!

Have I mentioned a gazillion times that time is flying by at irrational speeds? Have I also mentioned my theory that time is, indeed, speeding up and I am not, conversely getting so old that I believe the impossible over the logical, that I am not just getting older and therefore more aware of the lapsing time? Do you feel as though you have warped into philosophical cooking? My bad.

For her 15th (15!th) birthday, my daughter, for the first time since leaving Maryland many years ago, not only celebrated her birthday with friends, but she had 10 girlfriends to "sleep" over and make sure no one actually slept. What a relief for a worried mother! Yes, hairs were colored purple, faces were made into fantasy creatures, Dad was kept up all night, My Little Pony episodes watched (why?) and no girl was immune to sleep deprivation. Including me.

Again, I share way too much. Food... food blog...

We had Two important food components for this special day... Dinner and Cake.

Dinner was Chicago Deep Dish Pizza from our go-to-if-you-need-reliable-and-delicious-food, Tami Noyes' Chicago Deep Dish Pizza from American Vegan Kitchen. The ten girls SCARFED three deep dish pies. Yes. Kid you not! These pies were HUGE - I loooooovvvveee pizza and I have one slice of this and I may want another one, but physically it is not possible for me to eat another one, however, these wonderful, beautiful, caring young ladies managed to put three of these pies somewhere :)  Love you, Tami!! 

Cake was, by request, a Rainbow Cake. My daughter is an advocate for not only animal welfare, being a conscious vegan, but is deeply involved with LGBT civil rights, hence the special request for the cake.

 A rainbow cake to me does not only represent the different colors, but should also represent different flavors. At first I was concerned that ROYGBIV would offer too many flavors and therefore muddle the flavor of the cake itself. Then  I realized that not only am I serving this cake to teens, but homeschooled teens, who are used to 'weird' things, such as a 6-flavored cake representing a variety of loves, freedoms and feelings.

 I was good. 

I wound up making Red (strawberry), Orange (orange), Yellow (lemon), Green (mint), Blue (butterscotch), Purple (chocolate) layers with a cream cheese/vanilla icing and explaining to them that each one was  a different flavor. They could mix and match or eat each layer separately. It was a hit. My daughter not only has great taste in cake but exquisite taste in friends. 

Happy Birthday Sweetheart.

FNF - bacon corn muffins with savory cream cheese frosting

Hey, y'all! 

Hope everyone has had a fabulous holiday season so far - there is more to come, with Kwanzaa, Hanukkah, Winter Solstice, Yule tidings, Christmas and many others I am sure I am ignorant of, to my detriment. Here's wishing everyone a joyous season. Winter has always been a favorite time for celebrations, given that the days are shortening, they are colder and bleaker and not much of anything happening out of doors, unless the proper preparations are taken and everyone gets bundled up. So what better time throughout the ages to throw a party? I hope to have much more coming up on this topic. 

For now, I am more focused on returning to this well-known, time-honored tradition of blogging, and what better way to get back in the blog-mood than with a Food Network Friday, hosted by our very own lovely Tamasin Noyes of American Vegan Kitchen fame, over at Vegan Appetite. 

[And if you don't have a copy, this is the best season ever to get one!] 

{And again, if you are craving some blog love from said Tami, get on board Food Network Friday yourself - she has tons of it to give out.}

What do my eyes behold, when I finally mosey on over to VA, but Bacon Corn Muffins. In my opinion, you could just call them Bacon Muffins and leave it at that. As anyone who has been a slave to Food TV knows, meat + cake is all the sickening rage nowadays, especially using bacon. Naturally, this  is the perfect recipe to duplicate, not only for the morbid curiosity it evokes (think: car crash rubberneckers) but for the sheer need to veganize the stupid thing! 

Two things need attention in this recipe: the egg and the bacon.

(1) The Egg: Super easy, folks! Ignore it. Forget about it. Useless and unneeded addition P.R.ed by the Egg Board. The starch in the muffin is enough to bind it. Think of it this way-- as long as you have starch in a dish, one egg = 1/4 cup of liquid. I upped the 3/4 cup of milk to 1 cup and called it a day. Enough of this nonsense!

(2) The Bacon: Lots of fun here! You can use my Tofu Bacon recipe and then crispen it in some oil, use Fakin' Bacon tempeh, or what I did... used 2 links of Tofurkey Italian Sausage.  I diced 2 links up, fried them until crisp in olive oil and, after I removed them from the heat, added some liquid smoke. 

Now came time for the most important decision making part: what hot sauce to use. Oh, the possibilities.. the recipe author, Brian Boitano, gives no direction here! Louisianan hot sauce, Tabasco, Harrisa, Chipotle, Habanero, Frank's or..... Sriracha?  Yeah, well, I figured I'd go with the vegan masses and used Sriracha. In fact, I have never seen a condiment more embraced than Sriracha by the vegan community. I wonder if any of the other bloggers used the same?

Verdict: Loved the muffins. Weird. But true. The frosting was way too much, and the family was scrapping it off the little tykes. Just a thin covering would have been enough, not the called for 8 ounces for the 24 mini or 12 regular sized muffins.

Since a muffin does not make a meal, I also made Senate Bean Soup, with navy beans, some of the same Italian Sausage and a few veggies. According to legend, this soup has been on the menu at the U.S. Senate restaurant for over 100 years. It's been a long time coming in become vegan itself. 

Vegan Bacon Muffins Recipe

US Senate Bean Soup Recipe

cheesecake factory (MoFo 27)

The first Cheesecake Factory restaurant was opened in Beverly Hills by Evelyn and Oscar Overton's son, David, because he wanted a place to sell his mother's beloved cheesecakes. Although she had been selling her cheesecakes to local restaurants already, most of her customer's weren't thrilled with the prices they were being charged. David thought he could help her out, and that he did.  By 2010, there were 150 Cheesecake Factories in operation. 

Hands down, the most popular dish on their menu, besides cheesecake, of course, is the Chicken Madeira, a sauteed chicken breast, topped with asparagus spears, mozzarella cheese and mushroom Madeira sauce. Veganize! Our mantra of the month!

Tender chicken-like seitan cutlets serve well here, asparagus is already vegan, mozzarella has many delicious non-dairy options and the mushroom Madeira sauce is as easy as finding a suitable Madeira wine. Serve these with mashed potatoes to soak up the sweet, tangy sauce. Vegetables already included. In fact, if I were you, I'd double and even triple the measly 2 spears of asparagus the restaurant offers per serving.

Certainly cheesecake cannot be ignored. Obviously. And here is where a lot can go wrong, and I am not referring only to the quantity of cheesecake that can be consumed in a single sitting. 

This was one of the many dishes that needed a redo. Surprisingly, when the correct chemical concoction for cheesecake perfection is achieved, the process is quite easy and quick. My first attempt was the Key Lime Cheesecake. While it came out tasting awesome, it was not firm and needed a redo. For the second time (not having the heart to ask the family to eat two of the same flavors of cheesecake in a row..what kind of mother would I have been?), I attempted to make the White Chocolate Raspberry Truffle Cheesecake, this time successfully.

I do not like tofu in my cheesecake, so this one is sans tofu, but does use about 3 tubs of Better Than Cream Cheese. Another alteration was needed since I did not have white chocolate and therefore used regular chocolate chips. 

To complete the whole Cheesecake Factory experience, get yourself a can of Soy Whip or some other whip substitute and squirt to your heart's content.. the Factory certainly does.

Seitan Madeira

Chocolate Raspberry Cheesecake

PPK - american vegan kitchen III

Take Three.

PPK and AVK. Great pair!

Tonight's American Vegan Kitchen (by Tami Noyes) meal was the Southern Fried Seitan with Mashed Potatoes and Homestyle Gravy. It is so much fun to watch the kids' reactions when we are having something they love! And they loved this. I doubled the recipe (which calls for a measly 4 seitan cutlets) and doubled the mashed potatoes and gravy while I was at it. David had just enough to take to work the next day. It's like the kids fill up on the good stuff in anticipation of all the vegetables that will be coming their way sometime in the future. Like I said, so much fun to watch. 

There really is nothing much to report with this recipe. Awesome. That covers it. I made the seitan the day before and then the rest was easy to put together. Peeling the potatoes was the biggest pain. I did add more than twice the milk called for for the mashed potatoes, but I'm pretty sure that is a personal preference and is optional. The gravy kicked some potato rear - super tasty. 

I usually make the gravy last and then I am scrambling to put it all on the table before the food gets cold. This time I made the gravy while the potatoes were cooking and covered it with a plastic wrap to keep it from developing a 'skin.' Worked out very well. I just reheated it a bit when the seitan were nearing their final cooking. 

The only thing I forgot this time, and the kids cheered, was a vegetable dish. Potatoes count in some countries, right?

I did manage to get a dessert made, though! Priorities, folks. Cherry Turnovers. Tami's recipe uses a pie crust, but being lazy by this point, I used puff pastry. The store had it on sale and I wanted more of a turnover than a hand-pie. Not to mention I didn't have to make the crust. So good! And so quick to make. Get the filling made well ahead of time, though, since it needs to cool thoroughly.

We felt like we were celebrating something with this meal. Isn't Hug A Vegetarian Day coming up?

PPK - american vegan kitchen

Post Punk Kitchen has begun their Cookbook Challenge! For the next 11 weeks, they are challenging the veg community to dive into their vegan cookbooks (assigned weekly) and post to their heart's content. Last year I participated in the week that Tami's American Vegan Kitchen was up, and I am doing so again this year. It is a challenge in itself to not duplicate recipes I've already made and posted about, but I will do my best.

Leafing through the book, Spaghetti Pie with Arrabbiata Sauce jumped out at me, mainly because it looked easy to make. If you turn to the page, perhaps that might not be your first thought upon scanning the ingredients list as it spans the left side of the page. On closer inspection, it becomes a relief that one-third of said ingredients are spices, easily and quickly measured and added to the recipe. The spaghetti is put into a pan, the tofu mixture is added on top and the arrabbiatta sauce (spicy tomato sauce) is spread on top of that. The whole thing is baked and then devoured. At least that's what happened at our table.

We only had a slight problem when it became obvious that the pound of pasta, 2 or so cups of tofu mixture and about a quart of tomato sauce was definitely not going to fit in our baking pan and needed to be divided among two pans. When making it yourself use your judgment. It actually turned out for the better; we scarfed one pan and have the other one waiting in the fridge for the weekend.

Since we are challenging ourselves, the kids challenged me to make dessert. Well, why not? I seldom make sweets and AVK has plenty of it. Chocolate Chip Quick Cake was the natural choice, in keeping with the theme. Very quick (Tami's right!) and delicious. It made just the right amount, too. With five of us, there was nothing left over and no one argued about the last slice since there was none. Perfect. 

Spaghetti Pie

Chocolate Chip Quick Cake

flatbread fun

Tester Teaser

Let's have more Tami tester pics. This time around, how about some Flatbread Fun? Tami has some insane bread recipes in her upcoming cookbook! These two top my all time fave's in it ... I think; there are SO many!

This first one is The Veg Wedge. The grilling comes out in full force in this recipe. Get the coals ready or have the gas tank full, it is loaded with grilled vegetables, smeared with Cracker Spread and glazed with a special sauce. To finish it, you slap this monster on the grill and let the bread develop an awesome crunch. Can you taste it, yet?

If you are in the mood for a lighter appetizer flatbread, you will want to dig into this masterpiece, Tomato and Arugula Flatbread. Again her Rosemary Flatbread is grilled but this time with arugula and then topped with a tomato salad and Horseradish Sauce. A little kick and a lot of flavor. Party in your mouth.

I certainly hope this book will be out soon; I almost feel bad showing you these teasers and then telling you you can't have them, yet. Soon, I hope!

cinnamon snail, BBQ portobello grillers, panzanella salad with tempeh

Tester

Since I haven't posted in a little while, I thought I would do three in one from Tami's Grills Gone Vegan testing extravaganza. Unfortunately, Blogger had my blog deleted for a little while and had me a quite nervous about it. Do the Word Press people have as much problems with their blogging servers? Blogger has many problems, times when I can't blog and now this blog deletion. I think I've had enough and I am seriously considering switching to Word Press.

Back to the food:

Can you picture a Cinnamon Roll as big as your dinner plate? 

Look here:

That is how big that Cinnamon Snail is. Don't get fooled by the name, this no small quiet, unassuming snail; this is a ginormous-feed-your-family-cinnamon roll. Divine! I love the ease and simplicity of this recipe. 

Next up is this saucy wonderfulness. BBQ Portobello Grillers. So good! If you are a mushroom fan, this is the recipe for you. You can use store-bought BBQ Sauce for this, but both Tami and I recommend you making her Simple BBQ Sauce, also in the book. It takes less time than buying it and costs a fraction with more than triple the taste-reward. Add some of her Creamy Cole Slaw and you are set. BBQ Perfection.

Last up is Panzanella Salad with Tempeh. Vegetables come here to soak up the summer. Tomatoes, zucchini, peppers, onions - plus other surprises marry in this flavorful, light (not drenched like most panzanella salads!) mingle of tastes. Summer on a plate.

So, there you have some teasers. Enjoy the pics!

cat's birthday

Three requests from Cat for her birthday meal:

Oreo Shake

Vanilla cake with six inches of frosting

Lasagna

The shake because she wanted to have Chicago Diner food, but not drive there. She wanted to spend the entire day in front of the computer talking and playing (online) with her friends. I could so sympathize; I'm a homebody myself.

This plant-milkshake is made with 3 oreos, 1/4 c of plant milk and 1/2 pint of vegan vanilla ice cream, per serving. This was quite a phenomenon and the kids were clamoring for more. Naturally I made them wait for the sugar rush from the cake. 

For her Birthday meal Cat asked for Lasagna. It seems whenever she gets to pick a meal - and we actually have to grant her wish - she requests Lasagna. This and Benedict (David's love) are the two dishes I've blogged about over and over again.

As I've blogged before, go ahead and add your dry pasta to the pan - no need to cook it even if it is not a no-boil noodle. I keep testing this again and again and it is a fact. Just add 6 T of water to the bottom of the pan with some of the tomato sauce, make sure to cover it very tightly and cook on 350 for at least an hour. That should do it and I hope I am not leading anyone astray.

Finally, her cake. A simple vanilla cake (from the Tiramisu recipe) and tons of maple frosting. 1 stick of vegan butter, 4 c of powdered sugar, a few tablespoons of plant milk and 1 t of coffee extract (if you can't find that use 1 T powdered instant espresso and add it to the warmed plant milk to dissolve). She loved it! I made a double batch of the frosting for her and spread it all on the cake. Even the rest of us passed our portion of the frosting to her and she was in frosting heaven.

Happy Birthday, Catriona!

OREO SHAKE PRINTER-FRIENDLY RECIPE