Here are some pics from the amazing and famous Pike Street Public Market taken by my gal pal Lea. We met up in Seattle recently for an epic whirlwind of a weekend, of course ogling over all things grown.
Archive for June, 2011
Arrived back to Sandpoint late last night and woke up to nothing much in the house to eat. Feeling slightly victorious from a trip well traveled and some big plans made back on the east coast, it seemed appropriate to bake some celebratory cupcakes for a breakfast treat. The weather is certainly still mild enough here to crank up the oven, and with exactly a cup and a half of flour and no milk in sight Victory Cake was just the right recipe. This cake was often made during the war when there was a shortage of milk eggs and butter, there are many variations to be had with spices and nuts and berries. Yes, this recipe is vegan!! Since my ingredients were limited due to a lack of inventory, here is what I did:
1 cup brown sugar
1 cup water
1-1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder (or soda will yield them fluffier)
handful of chopped almonds, or any other nut or dried berry. raisins? walnuts? whatever you have in the pantry, or your tastes fancy to purchase.
Turn oven to 300 degrees. Combine all the ingredients except the nuts, and adding the cinnamon last. It’s ok if the sugar is a little lumpy, this will create morselly deposits of sweetness after baking, and I like to add the cinnamon at the end for a little bit of a swirl effect. The cake is traditionally prepared in a bunt pan, the kind with the hole in the center, but I opted for cupcakes. Make sure to use liners! For cupcakes bake 30 to 40 minutes or until a knife comes out clean, other pans will take longer. So simple and all done in an hour or less!