We just got back from the wedding reception, and everything had such good reviews and the photos turned out so well that I couldn't wait to share.
I made four recipes today, and they all turned out to my satisfaction (though, to be honest, I didn't taste the cupcakes - but I did go on the compliments of many Early Childhood Ed teachers, and those people KNOW their cupcakes).
However, it wasn't the cupcakes or the salad I made that really made me feel like I had accomplished something special, it was the Marble Berry Cheesecake that I really and truly made to celebrate an exciting day for K and I. And after downing a slice of it (and maybe a little extra) I am really excited to share this easy, but totally delectable, recipe with everyone.
Marble Berry CheesecakeIngredients (Base) 1 cup of walnuts, 10 soaked dates (I am sure they don't HAVE to be soaked).
I just whipped these through the historical food processor and pressed into my spring form pan.
Ingredients (Cakiegoodness) 2 cups of cashews, 1 cup of soy milk, 1/2 cups of soy cream cheese, 3 tbsp of agave, 1 cups of blueberries, 1 cup of black berries, 3 tbsp of arrowroot and 1 tbsp of cornstarch.
I whirled the cashews and soy milk into a nice cream before adding the cream cheese, and agave. On the advice I took from Raw Freedom (though this cake was hardly raw) I took out half of the cream at this point and then added the berries to the remaining cream. I pulsed and was ready to start pouring the thick cream onto my base. I did this by adding the white, unberried cream first, with the pretty purple cream going on top. I took my knife and ran it through to make the pretty marble design.
I put it in the freezer to set, and then added blueberries and lavender sugar to the top. Tahhh Dahhhh. So yummmy.
I also made a tabbouleh salad using these gorgeous organic heritage tomatoes, which I found at the market on Wednesday.
And now...the cupcakes.
I made two batches. The first was a chocolate and orange cake topped with a chocolate ganache (my first ever), and orange rind. The second was vanilla and sesame cake with a coconut and cream cheese icing. They were enjoyed by grownups and kids alike....but, they didn't come without a little tragedy in my kitchen...a little fire while whisking the ganache??? and a small electocution and a broken wine glass. Such is cooking with Lyndsay Kirkham!