Cinn-Aparts Heaven

I saw a post by #planetvegan linked to "Vegan Monkey Bread" and HAD to try it.

I followed the recipe exactly and it turned out pretty delicious. I would, however make a few small tweaks. I would use the following ingredients:

THE DOUGH:
1 c almond milk
1/3 c warm water
2 T vegan margarine, melted (I used Earth Balance)
1/4 c granulated sugar
1 T yeast
3 1/2 c all-purpose flour, plus extra for surface work
2 t salt

THE GOO:
1 c brown sugar, packed
2 t cinnamon
1/2 c vegan margarine, melted

THE GLAZE:
3/4 c powdered sugar
2 T almond milk

I'd suggest going to the website (linked above) for full instructions, as she has laid it all out beautifully with photo steps along the way. In addition to the small tweak on the recipe for the goo, I would also suggest baking them for 30-35 minutes if you don't like them quite as soft and doughy, like me. Although to be fair, there was not a single complaint that it was too soft or doughy as I fed the masses today. (Shout-out to Soo-Jin AGAIN just because it makes her happy!)

Cinnamon Raisin Waffles!

I got a waffle iron for Christmas. Mostly because I wanted to make shredded hash brown waffles. (With habanero and onions! YUM!) But then the obvious struck me- why not make actual waffles? 

I got the original recipe from the artofdessert blog, but tweaked it a bit to suit what I had and craved. 

3 cups flour
2 Tbs baking powder 
1 Tbs sugar 
1/2 tsp. salt
3 cups almond milk
1/3 cup orange juice
1/3 cup vegetable oil
1 tsp cinnamon

1 handful of sultana raisins

Mix all ingredients in a large bowl, preheat the waffle iron. Spoon 1/2 a cup or so at a time into the iron. Badda bing, badda boom. Waffles!

I 'buttered' mine with Earth Balance and added real maple syrup. DIVINE!