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Food Frenzy

Arlen Mabe
Food Columnist

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More Breads + Cabin Weekend PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Wednesday, 23 December 2009 20:05

This weekend was pretty epic. Like, three-story log cabin epic. Myself, along with 5 friends,  drove 7 hours north from Tallahassee to stay in a cozy rental located in gorgeous Georgia. This “cabin mansion”, as we lovingly called it, came complete with fire pit, hot tub, pool table, and mountain views. It also had a huge, airy kitchen which was very accommodating to our large group meals and also made me pretty envious. It was nothing like the cave I cook in back home!

home sweet home!

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Last Updated on Wednesday, 20 January 2010 09:17
Bourbon Chocolate Pecan Pie PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Wednesday, 09 December 2009 14:18

I feel pretty comfortable saying that I am a southern girl. Not the kind that wears cammo windbreakers or has a big, pink bumper sticker urging fellow drivers to, “save a horse, ride a cowboy”. I mean it in more of a subtle way. Like, the kind that knows how to pick the right blackberries for jam, how many lightening bugs will or will not fit in a Mason jar (my personal best was 11), and that most things can be made better by adding copious amounts of Miracle Whip.

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Last Updated on Wednesday, 09 December 2009 14:22
Vegan Pumpkin Bread PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Saturday, 07 November 2009 17:16



Thursday, October 29, 2009

Last week, a friend of mine, Robin, sent me an invite to an event called Hallow-Green. It was a launch party of sorts for a very cool "green" project created by Florida State students and community members of Tallahassee, called Alley Sprouts.

Their mission is to transform the rather dingy, concrete-laden area of Gaines St. and Railroad Ave. into a more visually interesting facet of Tallahassee culture. They've moved into a little alley overlooking a bar and a music venue and have transformed the blighted alley into something to be proud of. The Alley Sprouts hope to keep these "art/plant zones" well looked after and to host several art events throughout the year. Check out their very impressive blog here -->

As I was skimming over the invite, I caught two words that made my eyes light up - "bake sale". I quickly asked Robin if I could bake something to bring to the event and she replied yes, yes, of course. I got right to it. I figured something vegan would be best to bring since I was dealing with the environmentally conscious and since I had been aching to use the last of my pumpkin butter from the previous post, decided that I would make pumpkin bread and banana bread. Breads would also be especially convenient to bring to an outside bake sale, no plate or fork required.

I chose these recipes because they are super easy! So easy, infact, that you might just have to pat yourself on the back and gaze lovingly into the oven.

First up, the vegan pumpkin bread, adapted from the
Fat Free Vegan Kitchen

1 cup cup sugar
1/2 cup dark brown sugar
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup applesauce (I used pumpkin butter, highly recommended)
1/2 cup water
1 tablespoon Ener-G egg replacer (I did not use this and found that the bread sank a little after baking, maybe that's why...drat.)

1 2/3 cup flour ( I used whole wheat - go fiber!)
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/8 teaspoon cloves
nuts and flaked coconut are nice additions but completely optional.

Preheat oven to 350 F. Grease a regular sized loaf pan or a dozen muffin cups - I used a margarine made by Earth Balance that consists mostly of vegetable oil.

Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir until just combined - otherwise you risk making a tough bread.

Stir in the nuts, if desired. Pour the batter into the pan and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about 15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.

Yields 8 servings. Can be stored at room temperature or wrapped in the fridge/freezer.

Coming soon, vegan Banana Bread



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Last Updated on Monday, 08 March 2010 21:17
Coconut Macaroons w/ Bittersweet Ganache PDF Print E-mail
Food Frenzy
Written by Arlen Mabe   
Saturday, 17 October 2009 08:42

This post is dedicated to a blog that my friend Michelle, who recently turned me on to IMBOYCRAZY.com. It has definitely become my newest source of entertainment. It's a perfect combination of girlishness, sass, and exuberance. Alexi Wasser, the quirky, foul-mouthed creator chronicles her adventures in dating, her encounters with boys, and hilarious do's and dont's. The do's and dont's are part of a running segment called The Blind Leading the Blind - and it's definitely my favorite part of the blog. It's a numbered list of those types of things that we all think about people but don't want/know how to say to them. It's also what all us girls talked about at sleepovers during our youth.

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Last Updated on Monday, 08 March 2010 21:18
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