I haven’t posted in a while, but it’s not because I have nothing to write about…I was on vacation! Every summer my mom rents a beach house down on the Jersey Shore for a week; most of my siblings come for as long as they can, and we all get together and play games, hit the beach, and eat tons of food. We spent a few years in LBI, and then recently switched to Wildwood for the past two summers.
Speaking of eating tons of food, for our trip, my sister, boyf, and I decided to cook a few dishes to take with us to eat while we were there. We didn’t want to be stuck eating crap the entire week and made some healthy options to snack on. We made a delish vegan spinach artichoke dip with nutritional yeast as the cheesy element, homemade bbq sweet potato “chips” (they were a little soft, but still yummy) and a cold quinoa salad. We also planned on making popcorn as a snack. Sure, Annie ended up bringing a giant bag of kettle chips from Costco, and boyf and I bought a bag of Old Bay Utz Potato Chips (I couldn’t resist), both of which we finished before the week was out, but I was still proud of us for trying.
I also thought it would be fun to bake some treats while I was there. The house we rent has a full kitchen, and I thought it would be nice to have some dairy-free desserts to munch on. I didn’t want to bake the treats before the trip; I didn’t think they would last that many days, and part of the fun was to bake it while on vacation. So, I came up with a plan.
I decided on two recipes: my super soft, pillowy cinnamon sugar doughnuts (taken and adapted from Ina Garten’s doughnut recipe), and my tried and true jumbo blueberry muffins (taken and adapted from Sally’s Baking Addiction, one of my favorite websites). I ended up pre-mixing the dry ingredients for each recipe before I left for the trip, putting each mix in a ziploc bag. I then mixed all the wet ingredients together, except for the eggs and the butter. I figured I would buy eggs and Earth Balance when I got to Wildwood and would finish the recipe there. I also decided to do that because the muffin recipe instructed me to cream the eggs and the sugar together, and so therefore I wanted to wait until I was about to bake them. I put the wet ingredients in water bottles because they had the best seals. I also packed my doughnut and muffin pans and off I went to vacation!
The results were delicious. I realized, however, that the beach house did not have mixing bowl! So, I had to mix the batter in a large pot. I don’t know if you’ve ever tried to mix sticky batter in anything other than a mixing bowl, but it’s hard to get batter out of the bottom of a pot. The doughnuts were a little soft and sticky, and I wonder if that’s because the wet ingredients sat together for a long period of time? I also was not used to that oven, so who knows.
The muffins were yummy as well. My mom raved about them, and ate an entire muffin in one sitting (sorry, mom.) The muffins were great also because we were able to have some leftover for the 3 hour drive back to New York.
Vacation was great, and I’m so glad I was able to bring my baking with me. I thought it was going to be a lot of trouble and work, but actually having the pre-mixed dry and wet ingredients really sped the process along. I might try more pre-mixed things in the future…
Tagged: baking, blueberry, breakfast, butter, cooking, dairy free, dessert, donuts, doughnuts, earth balance, egg free, food, LBI, milk free, muffins, new jersey, sugar, vacation, vegan, wildwood, yum