Posts tagged dessert
Here’s some Wednesday eye candy.
As far as cupcakes go, I’m an icing gal. Unless the cake is super delicious and moist. But this one was all about the icing for me. I wish I could take this icing and put it on top of the cake recipe from Jessica’s mom. Mmmmm…
For a special Christmas dinner, my boyfriend and I decided to check out Butternut Squash restaurant in downtown Chapel Hill. Located in the University Square shopping center, around back facing Granville Towers, Butternut Squash is a classy joint perfect for a date night or family meal.
At Butternut Squash, everything on the menu is vegetarian. They also have plenty of vegan options, which are clearly denoted on the menu; plus, our server was very knowledgeable about the vegan items. I’m used to doing preemptive googling and phone calls before going out to eat, so this whole dining experience was a breath of fresh air.
I ordered the Thai Style Seitan Skewers for dinner, and the Vegan Chocolate Cake for dessert. The seitan was deliciously moist and cooked with just a little crispness on the outside. Its accompanying sauce was a mild, creamy peanut sauce topped with black sesame seeds. I enjoyed the seitan so much that since this meal, I have been searching for seitan chunks in my usual grocery stores to no avail. I want to make this dish at home and amp up the spiciness with some sriracha sauce. Prepackaged seitan is available online at bulk food stores, and I’m pretty sure it’s at Whole Foods and Earth Fare, too. Those stores are just too long a drive for me. Has anyone seen it sold elsewhere in Raleigh?
My chocolate cake was great, but I was so enamored with the icing I didn’t eat much of the cake itself. The combination of the chocolate icing and the raspberry sauce was just incredible.
My only gripe with Butternut Squash is their lack of alcohol. They do let you bring our own, but I wasn’t aware of that before we got there, so we stuck with water. Next visit, I will come armed with red wine. Other than that, the meal was perfect. Butternut Squash gets two thumbs up!
Saturday, I went to a Christmas party at my boyfriend’s parents’ house. His mom, Sherry, made a fantastic vegan pineapple upside down cake based on a recipe she found on VegWeb (recipe by user BayPuppy.) The cake was so good, everyone was raving about it. It was moist, held its shape very well, and it made a beautiful centerpiece to the buffet.
The recipe calls for pineapple chunks and does not call for maraschino cherries, but I think the whole pineapple slices and cherries add great color and texture to the cake.
Thanks for the delicious meal, Sherry!
Here is the recipe reposted from VegWeb:
Ingredients (use vegan versions):
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (20 ounce) can pineapple chunks in unsweetened pineapple juice
- 1/3 cup oil
- 1 tablespoon white vinegar
- 1/4 cup unpacked brown sugar
1. Preheat oven to 350 degrees F. In a bowl, combine flour, sugar, baking soda, and salt. Pour juice off can of pineapple into 1 cup measuring cup-it should be about 3/4 cup juice. Add water to make 1 cup. In a separate bowl, combine the pineapple juice, oil, and vinegar.
2. Dump pineapple chunks into the bottom of a 12″ spring form pan (you could use an 8″ x 8″ or other sized spring form, just adjust cooking time). Sprinkle with brown sugar.
3. Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps. Pour into pan on top of the pineapple/brown sugar mix.
4. Bake for 25 to 35 minutes, or until golden on top and a toothpick inserted in the center comes out clean. (Baking time will depend on pan size) Let cool and loosen sides of cake from pan. Remove side ring and place serving plate on top. Flip cake over onto serving plate and remove pan bottom.
Source of recipe: This is a modification of Jeanne’s White Cake recipe I found here under Wedding Recipes. This cake turned out well so I thought I would share! This makes a pretty sweet, moist cake. You can replace the juice with just water if you are concerned about it being “too sweet”.
Makes: 8 to 12 servings, Preparation time: 10 minutes, Cooking time: 25 to 30 minutes