vegan berry chantilly cake and cupcakes!

Carrot Cake Cupcakes with vegan cream cheeze frosting (vegan, gluten free, agave sweetened )

Berry Chantilly Cake (vegan, agave sweetened, local berries)

Berry Chantilly Cupcakes

happy and delicious!

various baking adventures of late

Now that summer is kicking in the heat, I won't be at the markets, but I am taking orders for vegan and gluten-free treats and as well as general cooking and catering.

some new favorite treats I've stirred up.
Zucchini Cookies - I found this recipe online (when browsing for carrot cake recipes) and decided I'd make it vegan/gluten-free and sugar-free.
(I used the same proportions of most ingredients, subbing flour for gluten free flour blend; subbing the sugar for half the amount of agave and adding a tsp of xanthum gum.) DELISH!

Carob+Blueberries+Beans = Pudding or Brownies.
It sounds strange, yes, but totally yummy. Derived from the vegan black bean brownie recipe, I decided to alter to my own dietary needs/restrictions.
I cooked up mung beans instead, as they are one of the easiest beans to digest; then added blueberries, crystalized ginger, coconut oil, and a few tablespoons of carob powder, and added all this to the food processor. presto, pudding. yum!

Bywater Bark Market: Sat 3/21 - puppies and treats

puppy stealing Matt's heart...this week's market was in collaboration with the SPCA and various animal friendly organizations. lots of fun!

I made doggie muffins with molasses and applesauce...
and doggie biscuits with mint and parsley

and of course, people treats, vegan Tahini Ginger Oat cookies.

Bywater Arts Market: 2/21 - Mardi Gras weekend, and new cakes!

For the Bywater Arts Market, I made my usual cookie favorites, and then explored the exciting world of cakes and cupcakes. My new favorite cookbook is Vegan Cupcakes Take Over the World. Here are some variations I gleaned from there. (pics are in order last to first).

"Red" Velvet Cake with ButterCream Frosting

frosting stages

finished mini-cake, dusted with cocoa and cinnamon. yum!

Buttercream Frosting (vegan, yes)

Not quite the fire-engine red like some - I used beet juice. Nutritious!

a personal creation - Chocolate Peanut Butter Bombes
(Chocolate Chip cookie crumble + Peanut Butter, rolled in Chocolate + Coconut = Magic!)

Mocha Cupcakes w/Ganache Frosting and Shredded Coconut

The 8" round version of the Red Velvet Cake, with Choco-Tahini Frosting

somehow, the batter seems redder than after it bakes...

Hollygrove Market 1/31/09

Banana Pecan

I'm excited for tomorrow's Hollygrove Market - The folks there will be featuring my baked goodies on the lagniappe table!
If you haven't been to this one yet, it's every Saturday from 10am - 2pm, and for $25 you receive a box full of local fruits, vegetables, herbs, and rice. It's fantastic :) We had fun cooking up all sorts of new creations from our variety box.
For this week, I've baked Banana Pecan Bread, Tahini Ginger Oat Cookies, PB cookies, Chocolate Chip Cookies, and Carob Fudge w/ginger and walnuts (my new fave).

Stevia-sweetened Chocolate Chip (an experimental recipe...not bad)

Banana Pecan loaves

Chocolate Chip!!

Carob Fudge w/Ginger & Walnut

Tahini Ginger Oat Cookie

Sweet Treats at the Bywater Arts Market

Banana Pecan Bread

Peanut Butter Cookies (with a fleur de lis stamped in for local flair)

I forgot to bring the camera to the market, but I did remember to snap a couple photos during my little bake-off. We had fun at the Bywater; the sun came out for awhile, so we were not as chilly as the weather forecast had predicted. Thanks to all the folks who ventured over and sampled treats!
I'm planning to be at the Sankofa and Bywater Markets next month as well (2/14 and 2/21).
In the meantime, I'll be practicing some valentines-ey recipes.
stay tuned...

Sankofa Marketplace 1/11/09

Mrs. D. delighting folks with treats

Banana Pecan Bread

We set up a table at the Sankofa Marketplace last Saturday, and fortunately, the rain stayed away. It turned out to be a gorgeous day, with music, food, and community.
The market happens the second Saturday of each month at the corner of St Claude Ave and Caffin.

Mrs. D's DeLights Menu for the day:
Pumpkin Walnut Bread
Banana Pecan Bread
Blueberry Bran Muffins
Tahini Ginger Oat Cookies
Chocolate Chip Cookies
Peanut Butter Cookies
*new favorites I tried this week -
Cashew Butter Cookies
Carob Fudge Cookies with walnuts and crystallized ginger (pure delight)

Photos - Treats for the Arts Market in Dec 08

Raisin Spice Muffins
Blueberry Cornmeal Muffins
Cookie platter sampling (Choco-Chip; Peanut Butter; Tahini Ginger Oat)
Rows of fresh-baked cookies
Sweet Potato and Pumpkin Pies with a date-nut crust