Greetings long lost blog. Did not intentionally take a month off, but summer is packed with busy. Good busy and work busy. Lots of farm trips for the the most exceptional produce one has ever tasted. Thrifting and brewery visits. Planning my next Maui adventure which will be here in less than a month. So many things have kept me away from here and I’m a little sorry for it, but not sorry because that is how life gets. For anyone reading, I will never abandon my blog without a word. Just couldn’t do it to The Jolly Fox or to anyone reading.
So, here is a smörgåsbord of things I’ve been making. Some of them I made months and months ago, others just recently. Next time I’ll be around with a recipe, hopefully. Probably for pie, cobbler or something of the like. It’s been pie mania around here since, well, forever I guess.
I made this cake for a friend’s birthday. Because birthday cakes don’t always have to be layer cakes with frosting. 🙂
If you’d like to try this cake (I recommend it when blood oranges are back), head on over to Eat the Love. For the vegan edits:
Replace butter with equal parts Earth Balance. Reduce sea salt to 1/4 tsp or just a pinch. Sub out equal amounts dairy sour cream for vegan stuff. Homemade coconut sour cream will work, not sure about cashew though. Premade stuff like FYH brand will work great too. For the eggs, I believe I used flax eggs. Ener-G would work as well I think, but I haven’t tried it with this cake. This cake is truly wonderful. It has a complex and layered flavor and every mouthful is more delicious than the next. I would expect as much though, at this point, with anything I make from Eat the Love blog. Irvin’s treats are typically easy to make vegan and everything I have made or recreated a vegan version of has been just beautiful. I highly recommend making the vegan version as it was a success for my omnivorous friend’s birthday.
To spice up your next batch of chocolate chip cookies, try adding some minced fresh rosemary to your favorite recipe.
I thought I had this great idea for chocolate dipped strawberry footballs to bring to a Superbowl party. I made a batch of annoyingly runny royal icing, which I still can’t seem to get exactly right. Next time, I will use frosting for better precision with my laces. People still got the idea and seemed to enjoy them, as there were none left.
Excellent sandwich, if you’re into sandwiches (who isn’t into sandwiches?). The gouda from Artisan Vegan Cheese is mind-blowing. I’ve heard rumors that it is one of the more difficult cheeses in the book to make, but I had no trouble with it. I used homemade rejuvelac (made from quinoa–I find it easiest to sprout) and I don’t ever have carrageenan hanging around, so I use the agar option with all recipes that call for one or the other. I don’t even have a picture of the two wheels to show you because that’s how fast I ate it. Very cheesey; savory and addictingly delicious. It was great plain or on sandwiches. It was so good cold that I didn’t try melting it. I have made a few other cheeses from the book, some very successful, others not so much. I recommend visiting Miyoko’s website to see which recipes she has provided notes/tips/updates for as she is constantly improving upon these cheeses.
Thanks to Chef Kajsa of “Street” for the great tamale workshop.
And I still have so much more catching up to do. I’ve got a few more Hawaiian recipes up my sleeve, plus some pie treats and cobbler as mentioned above. Way, way up above. I’m hoping to be posting more these days, so check back in with The Jolly Fox when you have a minute to see what’s cookin’. If you’re reading this, I love you. And now, because I love you, I leave you with this Peach and Bleu Cheese Panini w/ Smokey Tempeh.
Follow me on Instagram: @jollylittlefox