Author Archives: Kelly Peloza
MoFo #19: Research and organization
The bulletin board and sticky note system is something that works immensely well for me. Organizing with color, shapes, and symbols makes so much sense, so that’s the way I’ve been organizing the physical copy of my recipe inventory. It’s really convenient because it’s in clear view in the kitchen and if I suddenly have …
MoFo #18: A few words on food photography
I struggle with photography a lot. Isn’t this the truth? Not a day goes by that I’m not in photography classes, shooting, editing, printing, and talking or thinking about photos. A light stand with a flash affixed to it is a permanent fixture in the corner of my room because I’d be collapsing and setting …
MoFo #17: Carrot Cake Oatmeal Cream Pies
These are for the Vegan MoFo Iron Chef Challenge #4! Cinnamon coconut cream is encased between two soft carrot oatmeal spice cookies for a divine fall treat. The secret ingredients were carrots and oats.
MoFo #16: Matcha Truffles
This morning I gave myself a pretty nasty cut! I was using kitchen shears to halve brussels sprouts and I knew it was probably not a good idea, but if I thought about being careful, what could go wrong? Well, I immediately stabbed the scissor points into my index finger, sliced through, and was left …
MoFo #15: Jack and Coke Cake
My friend Megan requested this cake several months back and it’s been in the back of my mind for quite a while. After making whiskey buttercream the other week, I decided whiskey would be more suited with darker, chocolate-y flavors. I made a cola reduction, utilizing the same method as the grape soda cupcakes and …
Gnocchi says…
I interrupt the thematic progression of Vegan Month of Food with a special message from Gnocchi: DRINK UP, MOFOS! I love this stuff. If Gnocchi could have kombucha, I bet he’d love it too. I first discovered it in Seattle with Lauren (which you can read about here and here!) and have been hooked ever …
MoFo #13: Ingredients!
This is a collection of some of the stuff I’ve accumulated over the past several months with book recipe writing in mind. The juices, liquors, and teas are obvious choices, but there are so many things other things that could be incorporated into baked goods inspired by drinks. What I’ve used so far in these …
MoFo #12: Chocolate Malt Shake [recipe]
Oh my god. I drank less than half of one of these and I’m in a milkshake coma. This shake is not for the faint of heart. It makes an extremely thick, rich chocolate malt diner-style shake. Sip slowly, savor, and consider sharing with friends. This milkshake is here to tread on the fragile stomping …
MoFo #11: Pumpkin Beer Bread
Get ready for more pumpkin because I roasted some squash today and made a giant vat of puree! I might just have to call this book “baked goods inspired by pumpkin-y drinks”. Ever since pumpkin beer emerged this season, I’ve been wondering what kind of baked good I should make with it, but have been …
DIY MoFo #10: Vanilla extract and lavender sugar
I’ve been using a lot of brand new things in the kitchen pretty regularly this month, like freshly roasted pumpkin puree and coconut cream. Last night, I took on two new projects that turned out to be quite simple! Jess and Michele inspired me to make my own vanilla extract, and Steph gave me the …
