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Tag Archives: Cheezecake

Protein Brownies

I’m not a fan of baking with protein powder, for the record. The “Shakeology Cookies” I made this time last year tasted odd and sharply fake-sweet. The stevia and other low-calorie sweeteners in most protein powders just don’t set well with me either raw (by themselves) or baked. These brownies are good, in theory, when you’re looking for a substantial but sweet snack, and the texture became almost cheesecake-like. I haven’t been impressed with the vanilla blended Sun Warrior protein powder, and it’s still pretty gross in brownie form, too. So use whatever protein powder, preferably chocolate, that you already like. Since I used vanilla powder, the brownies were not as chocolate-coloured as they could be.

Protein Brownies | Gothic Granola vegan gluten-free

 

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In the Family | Berry Swirl Cheezecake

The snow has me grounded at my grandparents’ house after our Army-Navy game party, and I made breakfast/dessert in my cupcake pan which I left here. Since my grandmother bakes frequently, her pans aren’t “safe” for me (years of baked-on grease and wheat flour).

 
 
Her dessert for our “tailgate” party was the conventional version of cinnamon coffee bars.  Funny story, the last time I wrote about cheesecake, I had just made Chocolate-Covered Katie’s Deep-Dish Cinnamon Roll Pie. The 2012 pie turned out tough because I was angry and tight. Tonight I made the pie again in cupcake format. The cupcakes baked up properly puddingy because I am happy and chill. There is substance to Como agua para chocolate!  

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Summer Cheesecake Rocks

Yesterday’s Foodie Call second place winner was my Peach Cheesecake. I brainstormed it while rock-wall-climbing with friends that morning. I think I have a new addiction…rock climbing! This is convenient since there’s a good gym on the road where I live and being further away from D.C. means I’m closer to parks and good scrambling/bouldering areas.


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Stocking the Freezer: Blueberry Cheezecake

Stocking the Freezer: Blueberry Cheezecake
 
Blueberry Un-Blues Part II of III
 
Don’t you like my academic-style headings of late? The formula is “Gerund Phrase COLON Nouns Nouns Nouns.” Or something like that. Add an “OF” phrase and you have it made.
 
“Gothic Granola: Deconstructing and Rebuilding the Nature of Reality” since 2011.
 
This recipe represents another must-do, like every vegan food blogger out there, to make raw cheezecake at some point, primarily using cashews and fresh fruit. Done and done.
 

On Work | Pumpkin Butterscotch Cream Cheeze Bars

They don’t pay me to think anymore, so I tend to think hard anyway. When I’m speeding home from closing shift, downing 800 mL to 1 L of water in order to rehydrate while blasting Rage Against the Machine, my mind runs in high gear. It’s time to write.
 
It’s difficult to be consistent in other areas of life when one’s job is inconsistent. Let us begin with this premise. Being a cashier and having a standing sedentary job is no more healthy than being a desk jockey with a sitting sedentary job. The inconsistent hours, workload, and cast of characters is beginning to wear on me. When a job begins to impact my health negatively, in preventable ways, then it’s time to go. This is a job, not my career.
 
 max on pillow | gothic granola

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Cheezecake Roundup | Marbled Cheezecake Brownies

Clearly, I like cheezecake.
 
PB Choco Cheezecake | Gothic Granola 



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Icing Tart and Cream Cheeze Woes

Last week, my mom made chocolate cream cheeze frosting for chocolate cupcakes for my super-sweet sixteen (graduation) party, and the frosting never set.  She used blue-label Tofutti Better than Cream Cheese, which contains partially hydrogenated oils, tastes chalky, and weeps in the fridge.  
 
icing tart vegan gluten-free | Gothic Granola
 
 

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