Granulated Garlic Powder-Cup Coconut Creamer-Mozzarella Cheese-Room Temperature

Mac and Cheese (gluten free, soy free, vegan)Total Time: 45...

Mac and Cheese (gluten free, soy free, vegan)

Total Time: 45 minutes. Serves: 6-8
Ingredients:

• 1 pound shell pasta (I use a Quinoa & Corn combination)
• 4 tablespoons Earth Balance Soy Free Spread, plus extra for greasing a casserole dish
• 2 cups unflavored coconut milk (not cans)
• 1/2 cup coconut creamer (I like So Delicious Original flavor) 
• 2 cups shredded Daiya cheddar cheese
• 1 cup Daiya mozzarella cheese
• 1 Udi’s hamburger bun, toasted 
• 1 tablespoon millet flour
• 1 teaspoon granulated garlic powder
• 2 teaspoons salt, plus a few tablespoons extra for pasta water
• 3 tablespoons organic cornstarch
• 2 tablespoons water, room temperature
• 1/4 teaspoon cayenne pepper

Preheat Oven to 375 degrees FGrease a 9x12 inch casserole dishIn a large stock pot with boiling water, add few tablespoons of kosher salt to the water, then pasta and stir frequently to prevent clumping.
In a mini food processor pulse the toasted hamburger bun until a breadcrumb consistency.  Set aside.
In a medium heavy bottomed saucepan over medium heat, melt Earth Balance spread.  Add coconut milk, coconut creamer, salt, garlic powder, cayenne pepper and let it cook until it’s just about to boil, about 3 minutes.  Stirring occasionally.  
Meanwhile, in a small glass bowl, mix cornstarch and millet flour with room temperature water.  Raise the heat to medium high, pour in the cornstarch mixture, and whisk vigorously for a few minutes until it thickens, about 3-5 minutes.  Once thickened, add both Daiya cheeses, stir to blend.  Drain the pasta once it’s reached al dente (cooked, yet firm), put the pasta back into the large stockpot, add the sauce and mix well. 
Fill the greased casserole dish with the creamy pasta mixture evenly, add breadcrumbs evenly across the top.  Bake for 10 minutes.  Serve hot. read more..

Semisweet Chocolate-Room Temperature-Parchment Paper-Unsalted Butter-Coffee And Milk

Someone asked me to post cake I made yesterday for my...

Someone asked me to post cake I made yesterday for my dad’s birthday :) I wanted to post this next week on my recipe blog when I get home, but well enjoy it:I made Devil’s Food Cake from dear and amazing David Lebovitz.For the cake:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee
½ cup whole or low-fat milk
For the ganache frosting:
10 ounces bittersweet or semisweet chocolate, coarsely chopped
¾ cup (1½ sticks) unsalted butter
1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
2. Butter two 9? x 2? cake pans and line the bottoms with circles of parchment paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
7. To make the frosting, melt the chopped chocolate with the water in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.
8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.
To frost the cake:
Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.
Storage: Cake is best the day it is made, although it’s fine the next day. Store at room temperature under a cake dome. read more..