"2012 In Pictures" or "It's Over Already?!"

There was a LOT of experimenting in 2012, (It was my first year of college what can I say? Har har har.. *cough*). My first two classes in culinary school were Nutrition, and Sanitation and Safety, which made me VERY aware of just what I was eating and all the ways I could keel over and die from eating...well basically anything.

So in January I went gluten free

Gluten Free Pound Cake

Gluten Free Vegan Cupcakes

Peanut butter fudge chocolate chip pie

and by spring break fear had driven me to become gluten free vegan

White Bean Hummus

Black Bean Quinoa Burgers

But by the time finals came around my stressed out belly couldn't resist becoming carnivorous again

Crunchy Peanut Noodles

In May I visited family in the country, got some old time religion, wore a loud dress and sang gospel songs with my sister. I also made a Dairy Free Blueberry coffee cake that somehow slipped through the cracks and I never posted about.

Dairy Free Blueberry Coffee Cake - Recipe below

In June I was a farmer for a little while, I think the wildlife enjoyed more of my fresh produce than I did but I had fun anyway.

Gardening Adventures

In July I ran my first 10k in 90 degree heat, it was one of my hardest races ever and I've run two half marathons! The upside is that afterwards there was lemonade and pie.

Party Of Special Things To Do

 Skin issues kept me dairy free through August but, I still managed to make some amazingly good pies all summer long, including my dairy free key lime pie that was my most popular post of 2012.

Blueberry Blackberry Pie

Blueberry Peach Cobbler

Dairy Free Key Lime Pie

Peach Pie

Summer Squash Tart

In late August I got my first car(!!!) and took a trip to East Nashville to see the Tomato Art festival

Tomato Art Fest

In October I ran Halloween 5k as a Matador, it was chilly out this time and much MUCH more fun.

Yes he walked the whole race in stilts.

 In early December everyone on the internet was cookie swapping

Caramel Apple Cider Cookies

and just last week I finished and passed all my fall culinary classes (all As!) and  made my very first (semi) traditional Chrismahanukwanikka dinner.

Roast chicken, green beans, peanut butter cup pie, pecan pie, biscuits and whipped parsnips

And that was my 2012! Hope 2013 is just as awesome, HAPPY NEW YEAR!

******

Blueberry Best Coffee Cake

Adapted from Betty Crocker ( find the original recipe here)

Crumb Topping

1/4 cup brown sugar

1/4 cup caster sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup coconut oil

Coffee Cake

2 cup flour

3/4 cup sugar

1/4 cup shortening

3/4 cup full fat Soy Milk

1/2 tsp vanilla extract

1/2 tsp almond extract

1 egg

2 1/2 tsp baking powder

3/4 tsp salt

1 cup frozen wild blueberries, thawed and drained of excess juice

Vanilla glaze

1/2 cup powdered sugar

1/4 tsp vanilla extract

1 to 1 1/12 tsp warm water

For the crumb topping

Heat oven to 375°F. Grease bottom and side of 9x3-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix  1/4 cup brown sugar 1/4 cup white sugar, 1/3 cup flour and the cinnamon. Cut in coconut oil with fork until crumbly. Set aside.

In large bowl, stir together all coffee cake ingredients except  wild blueberries; beat with spoon 30 seconds. Fold in blueberries. Spread batter in pan. Sprinkle with topping.

Bake 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove side of pan.

In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle ( add more water if it's too thick). Drizzle over warm coffee cake.

Makes 9 servings