Happy Mother’s Day! This weekend it happened to be my mom’s birthday on Friday followed by Mother’s Day on Sunday! I really wanted to try out a recipe (or two!) from this month’s Cookbook of the Month- The Joy of Vegan Baking. So, last night I made Baked Pumpkin Pudding and I accompanied it with Chocolate Almond Brittle. The Baked Pumpkin Pudding was nice but I really wished I had some vanilla frozen yogurt or ice cream to go with it. The recipe suggested making the Tofu Whipped Topping to go with it, but since I am really the only one in my family adapted to using tofu in many different ways, I didn’t think they would enjoy that. I dug out my creme brulee torch because I wanted to add a nice burnt brown sugar topping to this dessert, but unfortunately I was out of butane! I still added brown sugar on top and stuck it under the broiler for about a minute- not quite the same, but oh well!
I really enjoyed the Chocolate Almond Brittle. It technically isn’t a brittle as it isn’t that rock-hard texture we all know. It was softer and contained chocolate, almonds and graham crackers. The best part for me were the bites that contained the graham crackers- next time I make this I will be sure to lower the amount of toasted almonds and up the amount of graham crackers!! I’m hoping to find the time to make some scones from this book soon, so stay tuned for that!
Say hi to yo mommas for me!!
Here is a picture of me and my mom….unfortunately the only ones I have on my computer are from when I graduated high school!
Look how far I’ve come….from picking pumpkins (“it’s too heavy!!”) to baking with them!