No pictures for these, they didn’t quite turn out too pretty.

The Raspberry Buttercream ended up a bit runny – it piped alright, but by the time I was done piping the batch, they had already started to lose form. But were they yummy? You bet your ass. My coworkers thought I was messy with the frosting on purpose.

I kinda fucked up on the Lychee cuppers because I was on the phone while baking (which I don’t reccomend) and misread the ingredients. Rather than fixing my dry ingredients and then adding the wet to the dry, I ended up adding the wet to the dry one by one. I don’t know if this is to blame for the cupcakes ending up more “muffin-y” than cake-y, or if the flaxseed was to blame for that. They still tasted good, but wasn’t exactly what I had in mind. Coworkers still loved them.

Another one that’s not real photogenic, but is yummy and comforting.

Hey Mom, are you still reading this? I bet you could feed this to Dad if we substituted the tofu with some seitan and told him it was mystery meat. This was seriously easy to make, even if my cast iron skillet doesn’t really allow for simmering immersion of the potatoes in the gravy, therefore extending the cooking time by about 10-15 minutes. I’ve never actually made gravy before, I feel so cuntry kitchen.

(A photo may be forthcoming, if I can be arsed to post it.)

I can see why this one wasn’t used in the photo section of the book. Okay, so it doesn’t quite look or taste like the alfredo that you’re probably used to. Considering that there’s not a drop of soy or fakey cheese in this dish, this turned out really well. I substituted dijon mustard for yellow, and I regret it since the dijon was a little too strong. Other than that, it was fan-fucking-tastic.

I’ll probably end up making the alfredo sauce in The Uncheese Cookbook eventually so I can compare and contrast (and try the ones in other various books as well), but I really like this one. It’s insanely simple to put together and it’s yummy. (Although a little ugly.)