Hey, where have I been?

Wow! can't believe it has been 2 weeks since I last posted. I guess I was so relieved to be done with making all that chocolate and I have been posting to my facebook page; Little Sister Bakery, where it is much easier to download photos. Anyways in the past 2 weeks I have made:


Whole Wheat Sandwich Bread




Mini Cupcakes




Spinach & Mushroom Empanadas



Puff Pastry



SuperMoon; I did not make this it just happened




Peanut Butter with Milk Chocolate Chips




Monster Cookies Packed for trip to Missouri



Jennyfer's Chocolate Chocolate Chunk Cookies



Marble Bundt Cake

 No I did not eat all of this, I tried as much as possible to share with friend and family, but I need more people to sample. So if you are interested leave a comment here or on my facebook page; Little Sister Bakery. To give credit the Peanut Butter (one of the best cookies I have ever made), and Monster cookies and the Marble Bundt Cake recipe came from the Baked Cookbook by Matt Lewis & Renato Poliafito. Both their books are amazing and I want to make & eat everything in them. Jennyfer and I have decided that we want to focus on cookies, so we are testing different recipes, to find the absolute best. She made the Chocolate Chocolate Chunk cookie dough (ooooooh sooooo chocolatey) and we then traded. I gave her some Monster dough and she gave me some Chocolate Chocolate Chunk dough. The puff pastry recipe is from the Sarabeth's Bakery Cookbook. The puff pastry is sitting in the freezer, I should pull it out and make something with it this weekend, maybe some turnovers. Speaking of turnovers the spinach mushroom turnovers pictured are my own recipe and quite yummy. Here is another recipe that I have adapted and made vegan. The original recipe came from my sister Alyson's Mother-in-Law and tastes amazingly like that stuff that comes from a can but better, much better.

Vegan Sloppy Joes
feeds 4-6 people

1 cup dry brown lentils, washed and sorted
2 tablespoons olive oil
small onion, diced
carrot peeled and diced
1 rib celery, diced
4 cups water

2 tablespoons olive oil
small onion, diced
2 cloves garlic, diced
2 tablespoons flour
2 tablespoons evaporated cane juice (or brown sugar)
1 tablespoon Vegan Worestershire Sauce
1 teaspoon salt or to taste
1 teaspoon chili powder or to taste
1/4 cup organic Ketchup
8 oz organic tomato sauce

Cook Lentils; Heat medium sauce pan, add oil saute onion in oil till tender and translucent. Add carrot and celery cook till softened. Add lentils and water, bring to a boil, cook until lentils are tender. Drain excess water, set aside.

Heat a large skillet over medium high heat, add oil saute onion till starts to brown on edges, add garlic when you can smell the garlic, add the cooked lentils, sprinkle the flour over the pan, mix together and allow to brown slightly, essentially making a roux. Then add remaining ingredients one at a time, stirring to incorporate fully before adding next item. Once everything is in, allow to simmer for 15 to 20 minutes, till flavors come together. Serve on toasted rolls or hamburger buns.