Dulce de Leche Cupcakes

We still don't have a kitchen (but we're almost there!), yet I had to bake some cupcakes for Vanessa's birthday. I decided to go with the Dulce sin Leche cupcakes, from Vegan Cupcakes Take Over The World, of course, because the have some brown sugar in them (yum!), but the lack of kitchen sink and dishes forced me to make them with real dulce de leche. Everything else is vegan. The came out very cute with their little swirls of milky caramel:


But I covered them with some more dulce de leche, and topped with some crushed toasted walnuts:


The girls in the office loved them, but they weren't Mark's favorites.

Cherry Bread

Thanks For The Bread(s)

Thanksgiving was celebrated at our place with lots of bread.
We had a turkey made out of wheat gluten, bread stuffing and pumpkin bread pudding for dessert. Celiac patients would have really suffered.

So here's our dinner not including the dessert:


As you can see, I made the turkey look like he's alive. Which made it rather difficult for us to carve it.


Yay! It's stuffed!

But we had immense pleasure picking his Swiss-cheese-and-olive-eyes out and eating them. Mind you - these are home-cured olives! Delicious!

The cranberry sauce was a treat to make: the little fruit change color and pop, it's just so much fun!

If someone told me 3 years ago that I would eat (fake) meat, stuffing, gravy and (sweet!) sauce all assembled together on my fork, I would not have believed it. But it's really yummy!

For dessert:


I took the recipe from here, and smothered it with my very own Super-Easy caramel sauce:
Mixing evaporated milk (about 1/3 can) and brown sugar (4-5 T) and heating it gently over medium-low heat. A little butter would have probably made it shinier, but it wasn't lacking in flavor at all.
We topped it with some vanilla ice cream. YUM!

Rainbow Steamed Cake

That's what I made for lab meeting:



Isn't it pretty? I decided to make it when I was looking for a cake recipe for Adrian's birthday. I did it the same way I look for everything: I google-imaged it. That search led me to this recipe. I didn't make this cake back then, but it looked so intriguing, that I couldn't just pass it over. I think it's made mostly by people in Hong Kong, where they use different measurements and weird ingredients so I will translate the ingredients here.
:)

500g (1 lb) egg white
60g (2 oz) evaporated milk
1 tbsp vanilla essence (You can use butter oil or sweetcorn oil also)
150g (5 oz, I used 1 stick) melted butter
225g (1 cup) castor sugar
300g (2.5 cups all-purpose) top flour
1 tbsp ovalette/sponge cake stabilizer (I have no idea what this might be. Didn't use it at all)
3 colours (red, green and yellow), 1/2 tsp for each colour (I used just a few drops for each)
1 tbsp chocolate emulco (didn't use that one either)
a pinch of salt

I also didn't have the pan they were using, so I just steamed it in the rice bowl of a steamer.

It was very eggy, not surprisingly, and also oily. But it doesn't heat the house, and it sure was fun to make!