In honor of his time with us, roomie got Biff apple cider and caramel ice cream for apple cider affogatos. (A fancy way of saying a root beer float, only with hot spiced apple cider instead of root beer.)
Result: DELICIOUS! Do recommend. (Roomie made the apple cider with cinnamon, and a tiny bit of cayenne pepper, cloves, and nutmeg.) Happy Biffaversary, wings.
It was white ice cream, with just the TIIIINIEST hint of green. It was delicious and mild with just a hint of raspberry and a bunch of Pop Rocks.
Verdict: scrumdiddlyumptious! :D I can’t believe I get to eat an ice cream flavor from one of my favorite books! :D
( NOM NOM PIE )
So, I guess Biff decided he really wanted to be on my good side for my birthday, so he planned this big delicious meal for me as a gift. He baked a chicken, stir-fried some kale, and toasted some rolls, and the chicken came out amazing, but NOTHING compared to the amazingly gay pie he made me. Seriously, look at this thing!
It's a raspberry blackberry pie. Cost a fortune, all those berries, but oh man, so worth it. This pie was AMAZING. I'm going to want it for every birthday after this, because WOW. The pie didn't last the evening. RIP, pie. You were much beloved.
Good job, Biff. I like you. You can stay.--Mac
- Preheat your oven to 160 degrees C, or 320 degrees F. Also grease your round cakepan.
- Mix the following ingredients:
- 3 cups flour
- 2 cups sugar
- 8 tablespoons cocoa
- 1/2 teaspoons salt
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla
- 10 tablespoons canola oil
- 2 tablespoons of vinegar
5. Pour your cake batter into your pan and stick it in the oven for an hour.
6. Pull out your fantastic cake and ice it if you want. (Mac and I usually just glaze it with honey.)
7. OM NOM NOM NOM!
Vegan Chocolate Wedding Cake
First, preheat oven to 160 degrees Celsius, or 325 degrees Farenheit. Then, get...
- 3 cups flour
- 2 cups sugar
- 8 tbsp. cocoa (we used Hershey's special dark cacao powder)
- 1/2 tsp. salt
- 2 1/2 tsp. baking powder
- 2 tbsp. vanilla essence
- 10 tbsp. canola oil
- 2 tbsps. vinegar (we used red wine vinegar with no problems)
Grease your cake pan and put the the mix in. Then cook for an hour or until cooked.
For icing, we used raw honey, and spread it over the cake immediately on taking it out of the oven. Because it was warm, it melted the honey, giving it a nice glaze. We then topped it with dehydrated strawberries coated in strawberry juice and chocolate, so it was a dark chocolate cake with pink polka dots.
The Ultimate Scrambled Eggs Experience! (BT style!)
Ingredients (per person)
- 3 eggs
- splash of milk
- fresh cilantro
- salt and pepper
1. Start your stove burner up on a medium-low setting. Don't use a cast iron pan if possible; cast iron heats up like a bitch and will become a pain to clean afterward.
2. When the pan is hot, add a bit of oil to keep it unsticky.
3. While your pan and oil are heating up, don't sit around and wait for it to get hot! Crack your eggs in a bowl. Add a splash of milk, enough so that when you mix it all together and break up the yolks, it's not entirely white but still has obvious milk added.
4. Grate or crumble up as much cheese as you like and add it. We don't care for all that much ourself; it makes the eggs a bit greasy.
5. Chop up the fresh cilantro, as much as you like. We personally prefer LOTS. Adds some texture and let's face it, we're cilantro addicts.
6. Add salt and pepper. Mix it up good in the bowl with a fork. Make sure your egg yolks are all smashed up. It's a lot easier to mix everything BEFORE it's solid.
7. Poor your stuff into the pan, and cook it. Make sure to keep your stove heat low and use a spatula to constantly turn them over so they don't burn and stick to the pan. Remember: eggs will stick like a bitch when heated too fast!
8. NOM NOM NOM
It's yummy! It's filling! It's vegan!
(as created by Rogan Lee and Patrick MacIntire, and as perfected by Gigi Juju)
Ingredients (per person)
- oil or butter
- 1 fist-sized potato, chopped
- 1/2 an onion, chopped
- garlic to taste, chopped
- herbs, salt & pepper to taste
- 1 carrot, chopped
- 2-3 medium-sized mushrooms, sliced
- something green (yes, this is exactly what our recipe says--we've used silverbeet, bok choy, and cabbage; it's all good)
- honey to taste
- tomato-based sauce (we've used pasta sauce, tomato puree, and Rogan Josh sauce, all succesfully)
- Heat your stewpot, then use the oil or butter to grease the bottom.
- When the pot is greased, toss in your potato, onion, garlic, carrot herbs, and salt and pepper. Also toss in some water to keep them from sticking to the bottom of the pot. Stir and cover. Feel free to toss in more water if you get suspicious about sticking; we've tossed in plenty and it doesn't hurt the taste really.
- When your carrots and potatoes are getting a soft, toss in your mushrooms and green thing. Stir and cover some more.
- When the water level is low enough not to be soupy (note this may be the moment you toss in your mushrooms and green thing), instead of adding more water, pour in a good glop of honey and the tomato sauce. Stir it all together; the resulting sauce should be brownish red, and there shouldn't be a whole lot. This is a stew, not a soup.
- Cook a little longer if everything needs to finish cooking
- NOM NOM NOM!
(Also, this stew is best served with some sort of carbs, like rice or bread.)
The recipe given above is good for two big bowls, or one hungry farmer. If you're serving more than one person, just multiply the recipe. It's an ideal recipe for backpackers, due to none of the ingredients being expensive or requiring refrigeration.
WE INVENTED A RECIPE! OMG WE'RE LIKE
Creamy Peanut Butter Pie
Yield: ~ eight slices
2 packages (8 oz each) cream cheese, softened
I cup sugar
2/3 cup creamy peanut butter
2/3 cup whipped topping
14 peanut butter cups, divided in fourths
1 chocolate crumb crust (9 inches)
- In a small mixing bowl, beat the cream cheese, sugar and peanut butter until light and fluffy. Fold in whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture
- Spoon into curst. Quarter remaining peanut butter cups; arrange over the top. Refrigerate for at least 4 hours before serving.
When you're done, it'll look a little like this. (Though in that one, they chop the Reese's in HALF, not quarters. I like the quarters better. Easier to bite!)
Ta-da! Here you go, Heather! I hope you like it!