There was a LOT of experimenting in 2012, (It was my first year of college what can I say? Har har har.. *cough*). My first two classes in culinary school were Nutrition, and Sanitation and Safety, which made me VERY aware of just what I was eating and all the ways I could keel over and die from eating...well basically anything.
So in January I went gluten free
|Gluten Free Pound Cake|
|Gluten Free Vegan Cupcakes|
|Peanut butter fudge chocolate chip pie|
|White Bean Hummus|
|Black Bean Quinoa Burgers|
But by the time finals came around my stressed out belly couldn't resist becoming carnivorous again
|Crunchy Peanut Noodles|
In May I visited family in the country, got some old time religion, wore a loud dress and sang gospel songs with my sister. I also made a Dairy Free Blueberry coffee cake that somehow slipped through the cracks and I never posted about.
|Dairy Free Blueberry Coffee Cake - Recipe below|
|Party Of Special Things To Do|
Skin issues kept me dairy free through August but, I still managed to make some amazingly good pies all summer long, including my dairy free key lime pie that was my most popular post of 2012.
|Blueberry Blackberry Pie|
|Blueberry Peach Cobbler|
|Dairy Free Key Lime Pie|
|Summer Squash Tart|
In late August I got my first car(!!!) and took a trip to East Nashville to see the Tomato Art festival
|Tomato Art Fest|
In October I ran Halloween 5k as a Matador, it was chilly out this time and much MUCH more fun.
|Yes he walked the whole race in stilts.|
In early December everyone on the internet was cookie swapping
|Caramel Apple Cider Cookies|
and just last week I finished and passed all my fall culinary classes (all As!) and made my very first (semi) traditional Chrismahanukwanikka dinner.
|Roast chicken, green beans, peanut butter cup pie, pecan pie, biscuits and whipped parsnips|
And that was my 2012! Hope 2013 is just as awesome, HAPPY NEW YEAR!
Blueberry Best Coffee Cake
Adapted from Betty Crocker ( find the original recipe here)
1/4 cup brown sugar
1/4 cup caster sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup coconut oil
2 cup flour
3/4 cup sugar
1/4 cup shortening
3/4 cup full fat Soy Milk
1/2 tsp vanilla extract
1/2 tsp almond extract
2 1/2 tsp baking powder
3/4 tsp salt
1 cup frozen wild blueberries, thawed and drained of excess juice
1/2 cup powdered sugar
1/4 tsp vanilla extract
1 to 1 1/12 tsp warm water
For the crumb topping
Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/4 cup brown sugar 1/4 cup white sugar, 1/3 cup flour and the cinnamon. Cut in coconut oil with fork until crumbly. Set aside.
In large bowl, stir together all coffee cake ingredients except wild blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.
In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle ( add more water if it's too thick). Drizzle over warm coffee cake.
Makes 9 servings