Saturday, October 12, 2013

Starbucks Saturday

I have a confession to make, I think I am in love with Starbucks. I find myself there before work, after work, and sometimes during work. Since I am a huge foodie and find myself always snapping pictures of food, I decided to dedicate a blog post to Starbucks.
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
Starbucks <3


Thursday, October 10, 2013

Violet Velvet Cake

 
As many of you know, I just had a birthday this past week and might I also add, it was great. Not only did I get to have dinner with family and friends, but I made my own cake too. I know, it's not really traditional when someone makes their own cake, however; I wanted to try something new. I decided to make a vegan violet velvet cake. It was not only colorful, but delicious too. As soon as I posted this picture on my Facebook, I received so many inquiries about how I made this cake.
 
First and foremost, you want to make sure you have the following ingredients...
 
4 cups Unbleached All-Purpose Flour or Whole-Wheat Pastry Flour (if you are on a diet, you can use Almond Flour)
 2 cups Granulated Sugar (if you are on a diet, you can use Truvia or Stevia)
 3 teaspoons Baking Soda
 2 teaspoons Salt
2 teaspoons Cocoa Powder
2 cups Silk Dark Chocolate Almond Milk (if you are allergic, just use Silk's Chocolate Soy Milk)
 1 cup Coconut Oil
 2 tablespoons Red Food Coloring
2 tablespoons Blue Food Coloring
1 tablespoon Yellow Food Coloring
 3 tablespoons Apple Cider Vinegar
 3 teaspoons Vanilla Extract
 
For the frosting, you want to make sure you have the following ingredients...

 2 cup non-dairy, nonhydrogenated butter (I used Earth Balance)
1 cup non-dairy, cream cheese (I used Follow Your Heart)
 3 cups Confectioners' Sugar
 2 teaspoons Vanilla Extract
2 tablespoons Silk Very Vanilla Soy Milk (if you are allergic, just use Silk's Vanilla Almond Milk)
 Wilton Color Mist (optional)
Edible Cake Pearls (optional)
 
Let's Bake!
 
Preheat the oven to 350 degrees. Prepare your batter by combining flour, sugar, baking soda, salt, and cocoa powder. As you continue you want to  fold in the remaining ingredients. So you want to add oil, milk, food coloring, vinegar, vanilla, and mix until thoroughly combined.
 
Once you continue, it is important to lightly oil (1) 12- inch round cake pan. Bake for about 40 minutes.
 
Let the cake cook for about 20 minutes before running a knife around the edges, to loosen the sides. Once you have accomplished this, let the cake cook for an additional 20 (this will make up the entire 40 minutes in the oven). 
 
As you can continue, let the cake set for 5 to 10 minutes before transporting it onto a plate and then, onto a cooling rack, rounded-sides up. Set it aside.

Let's Frost!
 
I used my KitchenAid mixer to make the frosting.  It is important to combine all of the ingredients, except the confectioners' sugar (or powdered sugar), vanilla, and milk into the mixer and mix until it is smooth and begins to fluff. With the mixer on low speed, add confectioners' sugar and fluff for another few minutes. Add vanilla followed by the milk.
 
Once all ingredients are well-combined, beat on high until frosting is light and fluffy for about 5 minutes. Add 1 or 2 tablespoons more milk to achieve the consistency are you hoping to achieve.
 
Take your cake and start to apply the vegan frosting. You an pipe this because of the consistency of it. Decorate the cake however you choose. Add the edible beads on first before using the food color mist. As you continue, take your food coloring mist (I used Wilton's) and spray whatever colors on top.
 
Guess what?! You're done! Congratulations! You have just made the violet velvet cake.

 

Friday, October 4, 2013

French Toast Friday




 

 
 
 
 
Food prepared by myself Sarah Afshar
 
Photos by Sarah Afshar

Thursday, October 3, 2013

I am a Steelers Girl

 
Although the Steelers have their ongoing tribulations where they tend to fail to play up to the average fans' expectations, I can admit that I still love them. In fact, my love for the Pittsburgh Steelers continues to grow, no matter win or lose. I am a true Steelers girl at heart and will continue to support them through thick and thin and black and blue.
 
Photo created by my talented friend Joe Labbe. Feel free to right click, save, and share.