The Betty Crocker Project : Creamsicle Cupcakes

Never tell me the odds.

If you're frantically flipping through your copy of Betty's Big Red looking for this recipe, you can stop. Kinda like what we did with the Pink Lemonade, Peanut Brittle, and Soy Nog Cupcakes, we used a vegan version of Betty recipes as a starting point, and then applied a little creativity to make these. They may seem a little summer-y for January, but who couldn't use a sunny treat on a cold winter night?

These cupcakes began with some meddling with our vegan version of Betty's Starlight Yellow Cake recipe and Vanilla Frosting, and were inspired by this Betty Crocker Ad I saw from 1969... and maybe a little of The Han Solo style of Ship Enhancement and Repair. They are super simple and kitschy... in the very best way. We made them this weekend for a (not vegan) food writer that came to hangout with us and they got the thumbs up*. So if you're looking for something fun for a office potluck, birthday party or maybe something to make for your not-yet-vegan sweetheart... I think you can count on these being just as popular as those frozen treats we all loved so much we would've chased an ice cream truck through an asteroid field. Of course, without the hyper drive and C-3PO backseat driving, the odds of us finding vegan creamcicles in space are 99,678,345,102 to 1**. Yet another reason we just made our own.

The Betty Crocker Project : The Homemade Mediterranean Happy Hour featuring The Pita Pizza

Tabbouleh Salad and Lemon Garlic Hummus

So right now I should be telling you all about the food writer and photographer coming over to have dinner with us this weekend. I could be telling you about the dream I had last night about Lobster Killer or how I've been sick all week. But I am finding myself completely distracted. See I just found out Season 3 & 4 of Ghost Adventures is available to watch instantly through our Xbox.

Now as you may remember, I love the show Ghost Adventures. I love when they role played being Union soldiers in Gettysburg, wore Top Gun flight suits on a haunted air craft carrier and swing billy-clubs in condemned prisons to get a rise from the "ghost inmates". I really like trying to follow their "chains of evidence" and how excited they get when there's a draft. Most of all - I love their "tools of the trade". They are pure Dr.Igon Spengler Gold!

So here's what you  need to watch hours and hours of Zac, Aaron and Nick shaking their fists into the night and yelling "Bro - Did you hear that?" or maybe some big Super Bowl type of thing if you can even find something like that happening somewhere. It's the kind of spread that is perfect for marathon TV watching or a new take on The Homemade Happy Hour. This spread makes a lot of food quickly and is so super easy  that anyone can make them - even if they aren't feeling 100%.  In fact, they're so easy I feel a little guilty posting them but instead I'm just going to focus on how much I love eating these pita pizzas... really you should too. Of course, Betty's Tabbouleh and Hummus were already vegan, so we just needed to meddle with the recipes a little to make the pizzas just right. I think you'll love these.

I know we usually have Mexican Food on Friday night... but we might have to make an exception & make these again.

You're going to need to stock up on your pita bread.

The Betty Crocker Project : Fettuccine with Wild Mushrooms & Artichoke Hearts

To me those Artichoke Hearts look like rose buds - I love this dish that much.

There are a few things that happen around here when Dan travels for work:

1. I watch a lot of TV. After last weekend, I can now add enjoying the first and second seasons of the BBC's Being Human to my life's accomplishments.
2. There's a sad moment around 8 pm when the cats realize that Dan won't be coming home that night, and they begin to follow me around the apartment. They won't take their eyes off me. At the end of the night I end up with both of them asleep on me. It's really sweet. I mean it's melt your heart sweet. But in the summer, completely unbearable.
3. I try to make something with mushrooms because I'm a pretty compassionate person and I know my dearest hates them. So although I love them... I save them for nights I am eating solo.

I had my eye on this dish for a long time. Whenever I flipped through Betty's Big Red, we'd give each other a little conspiratorial nod. That's why I was pretty heartbroken when the only fresh "wild mushroom" mix at our local grocery stores was basically some sliced Portabellas and White Buttons with just a few Cremini and Oyster mushrooms mixed in. But I got over it pretty quickly when I looked in our pantry and saw a can of artichoke hearts and garbanzo beans*. I admit I meddled again, but it was so worth it. Some of you might remember The Great Mushroom Showdown of 2010. This dish incorporates a lot of the same flavor I found in Betty's mushroom sauteing technique, and reminds me how much I love cooking with white wine.

I love this recipe - not as much as Dan - but I'll always think about my date with this recipe and smile.

Sick Day.

 

Just wanted to thank everyone who has sent such nice "Get Well Soon" messages! We'll be back tomorrow with more from The Betty Crocker Project and this week's special guest star! 

Yes - those are teasers. See you tomorrow!
XO

The Betty Crocker Project : Macaroni Salad with Peppered Baked Tofu

Peta2's Christina Freeman Approving.

This recipe is potluck tested and approved!

Today is Squirrel Appreciation Day and so peta2 decided to celebrate in style... friendly neighborhood potluck style that is. As always there was a pretty impressive spread ranging from spring rolls to chocolate cake from peta2's Vegan College Cookbook. Now Betty's Macaroni Salad is made with Tuna and some different seasoning but we went with baked tofu because it's kinda the new trend around The Shannon Homestead these days. A trend that I hope will make the world a better place for potlucks and BBQs everywhere. Kind of a Act Locally - Think Globally thing.

There are lots of photos to go with this one - Are your vegan-senses tingling yet?*