You knew I wasn't going to just sit around all day without vanilla extract. I ventured out to Target and picked up vanilla while also shopping for a friend's baby shower that I never made it to.
I feel like a bad friend, but I'm not the best driver on a dry day in broad daylight, much less driving 30+ miles in the dark while it sleets and snows. Yes, I'm lame.
But I can't say I wasn't happy to sit around and bake all day.
I started everything out by baking a KitteeKake!
Confession time: I'm a poor baker. Poor meaning, I don't have any money. No money to buy nice things like 9" round cake pans, mixing bowls, food processors or other such kitchen luxuries. So I mix things in plastic tupperware or baking dishes with a serving spoon, and I make layer cakes the low-rent way: by baking a sheet cake and cutting it in half. Hey, it works. My layer cakes are rectangle, baby.
Anyway, the kittee part of this kitteekake is the vanilla cake recipe, and the idea to put other stuff between the cake layers besides plain ol' frosting. So. Vanilla cake with cherry preserves between the layers, with thick shortening-based frosting and dried cherries on top. Behold, "Cherries in the Snow"! (har har)
This cake was so sugary, it tasted like wedding cake. So good. Next time, I will absolutely top it with a fresh cherry compote of some sort.
Miles was apparently on a Brat-Tastic Voyage last night, as he decided to knock the cake holder off the kitchen counter and push it around the kitchen. he didn't manage to get it open, but the cake is now destroyed. Bad kitty!
We wanted to have something warm and comfy last night for dinner, so I put together a quick and easy lasagna. I made the marinara from scratch using Joanna's recipe from Yellow Rose Recipes. I loved the marinara. It was simple, and it tasted very deep and flavorful. I will definitely be making that again.
The rest of the lasagna was a pre-packaged nightmare of Vegan Gourmet Mozzarella, Yves Ground Crumbles, frozen broccoli, and of course lasagna noodles. It was so delicious, though.
I (once again) made Kris' Garlic Rolls from The Damn Tasty Vegan Baking Guide (no longer in print, boo.). These are always perfect. Of course I had to go all fatty and pour melted Earth Balance over them.
And that was my Saturday off.