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1  PURSES, BAGS, WALLETS / Purses, Bags, Wallets: Completed Projects: Reconstructed / Re: Recycled Shoulder Bag w~ Free Pattern on: November 06, 2008 04:54:54 PM
I love the yarn used.   Cool
2  OCCASIONS AND HOLIDAYS / Thanksgiving / Re: TP Pumpkins - very cute and very easy! on: November 06, 2008 03:49:54 PM
 Lips sealed  LOVE IT!!!
3  JEWELRY AND TRINKETS / Trinkets and Jewelry: Discussion and Questions / best places to purchase beads??? on: November 06, 2008 03:29:15 PM
 Huh

I've used a few different places but have never been uber thrilled with them.

Any suggestions?
4  CRAFTING FOR GOOD AND NOT EVIL / Crafty Charitable/Social Causes / Re: hook up with your local bike project!!!! on: November 06, 2008 03:22:19 PM
anytime!  Cheesy
5  COOKING / Vegetarian / Vegan / BUTTERCUP CREAM CAKE - it's worth the extra weight on: November 06, 2008 03:12:19 PM
If you are snowed or rained in, make use of all that down time and try this AMAZING vegan recipe.

Buttercup Cream Cake

Cake:

1/2 cup unbleached flour
1/2 cup whole wheat pastry flour
1 T. baking powder
1/4 t. salt
1/3 cup soy milk, rice milk, or other non-dairy milk of choice
1/3 cup maple syrup
1/4 cup safflower oil
1 t. vanilla
1/8 t. almond extract
Buttercup Cream:

8 cups buttercup squash (or butternut, acorn, delicata, pumpkin, etc. or combination of squashes), peeled, deseeded, and cut into 1-inch cubes
1 3/4 cups apple juice, divided
1 cinnamon stick
1/2 t. ground cardamom
1/4 t. ground ginger
1/4 t. nutmeg
pinch of salt
2 T. agar-agar flakes
1 T. arrowroot, kudzu, or cornstarch
1/2 cup maple syrup
1/4 cup tahini
1 T. vanilla
1/4 t. almond extract
Topping:

2 T. cocoa or carob powder
1 t. maple syrup
1 t. safflower oil
1/4 t. vanilla
1-2 T. soy milk, rice milk, or other non-dairy milk of choice
 
Begin by preparing the cake base. Lightly oil (or spray with a light mist of oil) a 9-inch springform pan and set aside. In a small bowl, sift together both types of flour, baking powder, and salt, and set aside. In a medium bowl, place the soy milk, maple syrup, oil, vanilla, and almond extract, and whisk well to combine. Add the dry ingredients to the wet ingredients, whisk until well blended, and pour the batter into the prepared springform pan. Bake at 350 degrees for 20 minutes or until an inserted toothpick comes out clean. Place the pan on a rack to cool, but do not remove the cake from the pan.

While the cake base is baking, start the buttercup cream. In a large saucepan, place the squash cubes, 1 cup apple juice, cinnamon stick, cardamom, ginger, nutmeg, and a pinch of salt, and bring the mixture to a boil. Cover, reduce the heat to low, and simmer the mixture for 25-30 minutes or until the squash is soft. Remove the lid from the pan and continue to cook until all of the liquid is absorbed. Remove the pan from the heat, remove the cinnamon stick and discard it, and allow the squash mixture to cool for 10 minutes. In a small saucepan, place 1/2 cups apple juice and the agar-agar flakes, and let sit for 10 minutes to soften. Place the pan over low heat (do not boil) and simmer for 10 minutes to completely dissolve the agar-agar flakes. In a small bowl, whisk together the remaining 1/4 cups apple juice and arrowroot, add it to the agar-agar mixture, and continue to simmer the mixture while whisking until the starchy-white color disappears. Add the maple syrup, tahini, vanilla, and almond extract, and whisk well to combine. Transfer the cooked squash mixture and the agar-agar mixture to a food processor, and process until very smooth and creamy. Pour the buttercup cream into the springform pan, spreading it evenly to cover the cooled cake base, and set aside.

To prepare the topping, in a small measuring cup with a spout, stir together the cocoa, maple syrup, oil, and vanilla to form a thick paste. Slowly stir in the soy milk, adding 1 T. at a time, just enough so that it drizzles off the edge of a spoon. Drizzle the topping in 4 horizontal lines over the top of the buttercup cream. Using a sharp knife or toothpick, pull through the buttercup cream and the lines of topping, in an up and down motion over the top of the cake, to create a marbleized effect or pattern. Cover the top of the springform pan and chill the cake for several hours or overnight. Remove the springform ring from the cake and transfer it to a large plate or platter. Use a warmed knife to cut the cake into 12 pieces.

Yield: One 9-inch cake or 12 pieces

 

6  IMAGE REPRODUCTION TECHNIQUES / Stenciling: Discussion and Questions / Re: Need Opinions... Tyney123, no peeking on: November 06, 2008 03:05:38 PM
do the outline and color it in
7  CLOTHING / Clothing for Curvaceous Craftsters: Completed Projects / Re: Cute AND high waisted!! on: November 06, 2008 03:03:27 PM
 Cheesy simple and cute.  i like it
8  HOME SWEET HOME / Interior Decorating: Discussion and Questions / BEST INTERIOR DECORATING SITES/MAGS FOR INSPIRATION??? on: November 06, 2008 02:53:29 PM
Let's hear it!

What are your favorite websites and/or magazines that inspire you to start a new decorating project indoors?
 Huh

9  TOYS, DOLLS AND PLAYTHINGS / Toys, Dolls and Playthings: Completed Projects / Re: Kisses From Hunni! on: November 02, 2008 02:01:14 PM
 Grin  Hahahaha, there is only one Hunni!  Nice!
10  SEWING IN GENERAL / Machine Embroidery: Completed Projects / Re: Just some practice pieces on: November 02, 2008 01:54:46 PM
 Shocked Very cute!  Can't wait to see the final products!
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