Let The Battle Begin!!

The sun is shining, the temperatures are rising (it was 81°F here today!!), the flowers are blooming, the air is refreshing, the produce is starting to look decent at the farmer's market...

Dare I say it, but I believe that springtime has finally arrived!!


The highly-anticipated, "official" arrival of springtime ("official," in that the calendar said that spring arrived a while ago - ha! good one) always brightens my spirits, and I hope that it has done the same for you - that is, if it is also springtime where you are ;-)

In addition to being excited about the arrival of springtime, I am also quite anxious for the end of next week, which happens to be my last week of classes. Hopefully I will make it - we shall see, haha.

Alright, enough babbling - there is also quite a bit of excitement in today's post, so let us begin (as always) with a brief synopsis of what is in store:





Here is the "Topics Overview List" for Episode 13 of VeggieGirl TV:




- Why I will be "M.I.A." this Saturday, April 26th (and why it is not by choice).



- Explaining the significance of the new link located on the right-hand side of my blog.



- Notice the new recipe and poll below?? Well, I was challenged to a Food Blog Battle by Nick from the "Macheesmo" blog!!

(**think Iron Chef America or Throwdown with Bobby Flay, two popular/of my favorite shows on Food Network**)





Okay, you should know the drill by now - please click the "play" button below, if you wish to view Episode 13 (**which is 4 minutes and 49 seconds in length**)







Here is a photo of the two Food Blog Battle Ingredients that had to be used:



Raisins and Fruit Spread.




And here is my recipe entry for the Food Blog Battle:





VeggieGirl's Raisin-Pear Spread Blondies

(**Adapted from the Butterscotch Blondies recipe from Martha Stewart's cooking website**)



• 6 ounces (1 single-serving sized container) plain or vanilla vegan "yogurt" (I used So Delicious Coconut Milk Yogurt - it's gluten-free and soy-free!!)

• 1/4 cup canola oil

• 1 cup sugar (I used organic turbinado sugar)

• 2 teaspoons pure vanilla extract

• 2 teaspoons molasses (I used the Plantation brand of blackstrap molasses)

• 1.25 cups flour (I used Bob's Red Mill GF All Purpose Baking Flour)

• 3/4 teaspoon baking soda

• 1.5 cups raisins

• 3/4 cup fruit spread (I used the St. Dalfour brand of Gourmet Pear fruit spread)

• Nondairy "milk" of choice, added to the batter as needed (**Note: I used Living Harvest hempmilk)



Preheat oven to 350°F (180°C). Lightly coat an 8"x8" baking pan with nonstick cooking spray.

In a large bowl, add in the "yogurt," canola oil, turbinado sugar, vanilla extract, and molasses. Mix well.

In the same bowl, add in the flour, baking soda, raisins, and fruit spread. As the mixture starts to thicken up/combine, add as much nondairy "milk" as you need (but not too much) so that the batter is mixable.

Pour mixture into the 8"x8" baking pan (coated generously with nonstick cooking spray).

Bake for about 35-38 minutes, until a toothpick inserted in the center of the blondies comes out clean.


Makes 16 blondies.






**PLEASE DON'T FORGET TO VOTE - THE POLL IS LOCATED IN THE LINK BELOW!! THANKS!!**



**Click here and scroll down to vote in the poll**



**In other important news...


Be sure to check out the fabulous Carla, of the "MizFit" blog, as well as her posts on the Yahoo! Healthy Living blog - particularly, this recent post. Great tips, information, and expertise!!

Satisfying Reader Requests

In episode 11 of VeggieGirl TV, I asked all of you what you wanted to see in my next post. Well, you asked for it!! Read on (and watch) below, to find out what is in store for this post:


Part 1: Episode 12 of VeggieGirl TV


**Featuring Session #3 of the Q&A's - was your question chosen from the "question container" tonight??**


Video Duration = 5 minutes and 54 seconds






Part 2: Baked Goods Galore!!

**Finally getting around to posting all of the backlogged baked goods that I have been whipping up in the kitchen - all since March!!

Note: All blondie batches were adapted from previous recipes that I have already posted on the blog**




Chocolate Chip-Carob Chip-Fig Spread Blondies



St. Patrick's Day-themed Chunky Banana Muffins (with gluten-free sprinkles baked right in; based off of this recipe)



Almond-Fudge Blondies



Chocolate Chip Blondies




Oatmeal-Carob Covered Raisin "Pudding" Cake (the result of an impromptu baking experiment)



Peanut Butter Puffin-Carob Chip-Pecan Blondies



Easter-themed Chocolate Chip Cookies (slathered with allergen-free vanilla frosting and topped with Whole Foods Gourmet Gumdrops)



Chocolate Chip-Hazelnut Butter Blondies


Walnut-Fig Spread Blondies




Cheetah Spot Sweet Potatoes...

Okay, so these are not technically considered a "baked good"; but I still wanted to share my new favorite way to bake sweet potatoes, thanks to Kailey's cooking method expertise.




And the baking adventures continue... stay tuned!!





April is already half over - can you believe it?! Enjoy it while it lasts, as time does fly...

Three Steps

This post is comprised of 3 Steps, in order to fully understand and enjoy everything - are you up for the challenge??



**Step 1: Watch Episode 11 of VeggieGirl TV, to hear about my 21st Birthday Celebration Recap:


**The episode is just 2 minutes and 14 seconds in length**








**Step 2: Enjoy the photographs and descriptions of my Birthday Celebration Dinner, at the VegiTerranean Restaurant**

(**a chic, modern 100% vegan restaurant that is appealing to practically every type of diner, no matter how picky**):




Yours truly, the birthday girl :-)



The "celebration gang" for the dinner outing was a smaller group than usual - just my mom, dad, nephews, sister-in-law, and brother.

**No, there is nothing wrong with one of my nephews (on the far right) - he is just a goof/joker and made a funny face right when I took the photo, haha.**



A cup of Smoked Tuscan White Bean & Potato Soup with Aged Balsamic drizzle (my mom's) ; fresh-baked Rosemary Bread & Olive Oil for the table.



A cup of Fresh Tomato Bisque with Olive Oil & Basil (my brother's).



Baked Polenta Triangoli with Wild Mushroom Bolognaise & Braised Escarole (my mom's) ; Spaghettini with Vegan Gardein-brand "Meatballs" & VegiTerranean’s house-made Marinara (in the background - my dad and both of my nephews ordered and enjoyed this dish).



Gardein-brand "Strip Steak" with Morel Mushrooms, Tuscan Roasted Garlic-White Bean Mashed Potatoes & Braised Escarole (my brother's - he said that it really did taste "like the real thing," haha).



Spaghettini with Fresh Tomato, Basil, Oilve Oil, and Grilled Onion Shavings (my sister-in-law's).



Choice of Four Sides entrée: I chose the Braised Escarole, 2 orders of the Sweet & Spicy Broccoli with Garlic, and the Wild Mushrooms sauteed with Sherry & fresh Thyme.


And now, onto the desserts...




Triple Berry Pie with Whipped "Cream" & Raspberry Glaze (filled with fresh blueberries, raspberries, and strawberries).



New York-Style "Cheese"cake with Whipped "Cream" & Raspberry Glaze (much better than the infamous Cheesecake Factory restaurant's offerings).



Mini Carrot Cake with Whipped "Cream" & Raspberry Glaze (with my nephew in the background, since he loves carrots, haha).




Deep Chocolate Cupcake with a Raspberry Filling & Chocolate Ganache Frosting (and, you guessed it, with a side of Whipped "Cream" & Raspberry glaze).




**Step 3: Read about some other things happening in the blogging world:

- ZestyCook just launched a new clothing line with the infamous "Get Zesty" slogan on the gear. He is donating all profits to the food bank and giving away 2 t-shirts and 2 aprons. Such a great cause!! Check out the giveaway, here.

- Just wanted to wish Jaime (a fabulous friend and fellow blogger) a very happy birthday (which is Friday, April 10th)!!




Wishing everyone a very Happy Easter, Passover, and weekend!!

Episode 10 of VeggieGirl TV: Q&A Session #2 (And More!!)

Ten episodes already?? Am I reading (and typing) that correctly?? Wow, time flies by quicker than I thought, haha ;-)

Seriously, thank you so much for your interest in VeggieGirl TV - I am having so much fun with it, and will continue to film more episodes as long as you decide that that it is still a worthy feature on this blog.



Before we get into Episode 10, let us first kick off tonight's programming with the usual preview:



Here is the "Topics Overview List" for this week's episode:


- What happened to the baking and food photography??

As an "unofficial Q&A," I will update you on what I have been up to in my kitchen, and when you will see the results.


- You still have questions?? Well, I still (hopefully) have answers!!

I will pick 4 more questions out of the cookie jar to answer - will your question be answered tonight??


- Aside from Meghann's Blogger Bake Sale, what is so special about Monday, April 6th??

If you don't know already, then you will find out this day's significance tonight!!




Episode 10 is 7 minutes and 18 seconds in length - hope that you take the time to relax and enjoy the show :-)






"Good night, and good luck."

- Edward. R. Murrow, broadcast journalist