I like cake

Over the weekend I had to do a photo shoot for an assignment. One of my ideas was to have my lovely model/friend, Devaun, pose while "baking". Devaun was great and really easy to photograph; did I mention that she's gorgeous. I'll show you the project in the near future (I'm pretty proud of how it turned out), but I ultimately went a different direction for the project. However, since we had all the ingredients out to photograph I decided to go ahead and make the cake. Because who doesn't like cake? Crazy people that's who. And we aren't crazy. At least in regards to our cake-liking.

I found this recipe on this very impressive food blog. After looking at her website for way too long I wanted to eat everything that she's created. This cake is called a Lemon Polenta Cake and was already gluten-free. Woot! The only tweak I would suggest is using a regular gluten-free flour mix instead of ground almonds if you have a nut/almond allergy. Also, my cake was a little grittier than I cared for; I'm not sure if that's because the coarse cornmeal  that I used was extra coarse or if it's just my personal preference. If I made this cake again I would use less of the coarse cornmeal or even replace it entirely with fine cornmeal. Anyway, it's been a real slice.

(And yes, I have been trying to come up with an appropriately clever yet subtle ending involving cake. Did I succeed?)

Why I need to visit the dentist very soon

Hello. My name is Alison and I am addicted to sweets. 

I feel like there should be a support group for recovering addicts from delicious treats. Although I haven't sworn off the goods for life, recent events coupled with previous determination (read: insanity) has made me want to try to make September a month without sugar. I've tried this before, unsuccessfully but September felt like the perfect, new beginnings type month. Although I've fallen off the wagon a couple of times due to temporary hysteria and daydreams about ooey gooey brownies I've been pretty good (read: I haven't consumed my daily 1/3 pound bag of candies). It's been mostly healthy fats like avocados and the sweetness of fruit in the form of smoothies that has gotten me this far. I'm not a fan of "fake" sugars (too afraid of cancer and not desperate enough to dabble), so for now I will just fantasize about these delicious cookies, that I can't get enough of and hope that this month will help me to moderate, if not get rid, of my need desire for sugar.

Lemon Sugar Cookies
1/2 C Earth Balance, soy free
1/2 C Spectrum
1 C sugar
1 t vanilla
1 egg worth of egg replacer 
1 T lemon zest
3/4 C of tapioca flour
3/4 C of sorghum flour

3/4 C of sweet white rice flour
1/4 C of brown rice flour

1 teaspoon of xanthum gum

3/4 t salt

1/2 t baking soda
1 T coconut milk
1 T fresh lemon juice

frosting:

1/8 C Earth Balance, soy-free, softened

1/4 C Spectrum softened

1/2 t vanilla

1/2 lb. powdered sugar

fresh lemon juice 

sprinkles, golden if possible

Preheat oven to 350°F. Cream butter, Spectrum, and sugar until fluffy. Add vanilla, egg replacer, and lemon zest; mix. In a separate bowl, sift together flour, salt, and baking soda. Add dry ingredients to mixer and combine. Add milk and lemon juice, and stir until completely incorporated.* Roll dough into Tablespoon-sized balls and place on a greased baking sheet, squishing flat. Bake for 9-12 minutes, until cookies are just beginnig to turn golden on the edges. Remove from oven and cool completely before frosting.

To make the frosting, beat Earth Balance and Spectrum until smooth and well mixed. Add vanilla. Add powdered sugar and salt. Stir. Mix in fresh lemon juice until the frosting reaches a spreadable consistency.**

*The dough shouldn't be too dry, otherwise the cookies with come out very dense.

**May need more powdered sugar.

original recipe found here