Cockroch Cake ( Non-Vegan)

I saw this cake and wish I could eat it right then and there. Ingredients For the Cake Vegetable-oil cooking spray 1 cup all-purpose flour, plus more for pans 1 cup cake flour (not self-rising) 1 teaspoon baking soda Salt 1 stick plus 6 tablespoons unsalted butter, room temperature 1 1/3 cups sugar 3 large eggs 1 1/2 teaspoons pure vanilla extract 1 cup low-fat buttermilk 5 ounces semisweet chocolate, melted and cooled For the Ganache 2 cups heavy cream 8 ounces semisweet chocolate, chopped 8 ounces bittersweet chocolate, chopped 1 tablespoon unsalted butter 1 1/2 cups chocolate malt balls, coarsely chopped Rubber cockroaches, for garnish (fakebugs.com) Directions 1. Preheat oven to 350 degrees. Make the cake: Coat two 9-inch cake pans with cooking spray. Line bottoms with parchment, and coat with spray. Dust with all-purpose flour, tapping out excess. Whisk together flours, baking soda, and 3/4 teaspoon salt. 2. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Beat in melted chocolate. Divide batter between pans, and smooth tops using an offset spatula. 3. Bake cakes until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool in pans set on wire racks for 30 minutes. Turn out cakes onto racks, remove parchment, and let cool completely. 4. Make the ganache: Bring cream to a gentle simmer in a small saucepan over medium-high heat. Pour over chopped chocolates and butter in a bowl. Let stand for 5 minutes. Whisk until smooth and shiny. Let stand until thickened, about 40 minutes. Transfer 1 3/4 cups ganache to a bowl, and fold in malt balls; reserve remaining ganache. 5. Transfer 1 cake to a serving platter (top side up). Spread ganache-malt ball filling on top, and top with remaining cake (top side up). Refrigerate until set, about 15 minutes. Cut a large wedge from cake to serve on another plate. Pour remaining ganache (reheat if necessary) over cake and wedge, and let drip down sides and into cut center of cake. Garnish cake and platter with rubber cockroaches

Vegan Pumpkin Pie

I saw this and I wanted to post it. I hope all you vegans out there would try it. Blessed Be! VEGAN PUMPKIN PIE from Brett, Quincy, IL Ingredients: Filling – 1 1/2 packages silken tofu 1 15 oz. canned pumpkin 2/3 cup barley malt syrup 1 tsp. vanilla 1 tbsp. pumpkin pie spice Pie Crust – 1 1/2 cups sifted unbleached flour about 6-7 tbsp. non-hydrogenated margarine about 2 tbsp. cold water pinch of sea salt Directions: Pre-heat oven to 350 degrees F. Blend tofu in a food processor or blender until smooth. Add remaining ingredients and blend well. Pour into a 9" unbaked deep dish pie shell. Bake for about one hour. Filling will be soft, but will firm up as it chills. Chill overnight and serve.

Happy Samhain!

Sorry for being so long to write a post but I have been busy with College stuff, personal problems, work and life in general. Samhain is the witches new year and we also believe that the veil between the living and the dead is thined so we can talk to our deceased family and friends. I know to some it sounds creepy but I find comfort through that. We also honor the ones that has gone before us on this night. I am spending tonight with my man and my stepcats and will celebrate Samhain together, I can't wait. At school we dressed up, had a cake auction, and just had fun.