So, I've made several variations of the basic scone recipe from VWAV on many occasion, and they always turn out great. But after making a half batch then freezing the remaining dough of some chocolate chip scones, I've run into a problem. The original batch was perfect, but the batch I made from dough that had been frozen then thawed turned out shitty. What's up with that? I thought all dough could be frozen? Does it depend on the kind of dough or what? I dunno, but this is the bad batch. Crappy texture, kind of like pizza dough and just plain weird:
But I made up for them by making a chocolate cake.
I used up my chocolate chips in the scones, so I used a chocolate cake recipe that called for cocoa as it's only chocolate source. This recipe is from La Dolce Vegan, called Wolffie's Cocoa cake, or something like that. It tasted a lot like a cake from a boxed cake mix, which certainly isn't a bad thing. I wanted a chocolate frosting, but again, with only cocoa on hand, I had to do what I could. The frosting is a basic "buttercream" type, with cocoa powder mixed in. It wasn't getting chocolaty enough, so I squeezed in some chocolate sauce too. It was tasty, but as mild of a chocolate taste as it looks.
Miles was underfoot (as always) when I spilled some powdered sugar. He got all sugary.
Proving that I do occasionally eat food other than sweets, I made a vegan seafood salad this week that was really good.
God, my pictures suck. I wish I had a real camera. One day.
Anyway, I used some fake "shrimp", which I unfroze by boiling them. I chopped them into lil' pieces, and mixed them with vegenaise, lime juice, red pepper flakes, dried dulse, minced garlic, salt, and chopped romaine lettuce. Served cold. Soooo good. I just haven't been in the mood for hot food lately, since it's been over 100F here. I fucking hate summer.
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