I am so incredibly lazy. I can’t post my fabulous vegan peanut butter eggs recipe because, even though I made them 2 days ago, I haven’t yet taken any pictures of them. LAZY VEGAN!
The peanut butter eggs are really quite delicious, though. I will post the recipe tomorrow. My husband was super impressed with them, and he’s pretty picky about his chocolate.
On a non-lazy note, I saved another client from some jail time today. Sweet. He was someone who really, really did not need to go to jail.
This is a recipe I made quite some time ago. I have an old family recipe for cranberry-orange bread with walnuts; I love cranberries, but I tire of the typical cranberry-orange and/or cranberry-walnut combination. The cashew topping in this recipe creates a deep, buttery richness and really rounds out the flavors of the bread. Tangy cranberries, sweet, moist bread, plus a delicately-textured rich nut streusel topping = close to perfection in a loaf. I love, love, LOVE steusel-y toppings; they feel and taste so rich and decadent, and can really transform a quick bread into something truly special, almost a coffee cake.
This bread has more sugar than I would ordinarily use, but I was making it for company so I made it sweeter than I would prefer. You could easily reduce the sugar by 1/4-1/2 cup.
Makes 2 loaves
Topping (this makes slightly more than you will likely end up using):
1/2 cup raw cashews, ground into a fine powder
a dash of salt
1/4 cup white sugar
1 1/2 cusp sugar
1 teaspoon salt
2 cups cranberries, roughly chopped
1 cup soymilk
1 cup water (or another cup soymilk)
1 teaspoon vanilla
1/2 cup oil
3 1/2 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
Preheat oven to 350. Grease 2 loaf pans well; line with parchment or wax paper if you have it (the bread is so moist that it is a little tricky to get out of the pans. You could also make a coffee cake in a 9 x 13.
Mix sugar, salt, vanilla, oil, and soymilk/water well. Add dry ingredients and mix lightly until combined; stir/fold in the cranberries.
Grind cashews into a fine flour (I used the Magic Bullet) and mix topping ingredients together.
Pour batter into pans and sprinke cashew mix on top.
Bake until a toothpick comes out mostly clean, about 45 minutes.