Vanilla Caramel Sauce

Serve this over a Dulce de Espresso Sundae or a Raspberry Macchiato Sundae.

1 cup heavy cream, plus 1 tablespoon
1 cup light brown sugar
1/2 tsp vanilla bean seeds (can be found at whole foods stores, or scrape from whole vanilla bean)
1/4 tsp salt

Combine 1 cup cream and brown sugar in saucepan. Over high heat, bring to a simmer. Add vanilla seeds and salt. Decrease heat to medium, and boil until caramel color deepens, and sauce thickens on spoon (about 5 minutes). Transfer to jar, or serve hot over ice cream, cake, or fresh fruit.

Anarchy Cake

Vanilla vegan cake with yogurt + frozen mangos + Chunky Monkey ice cream + Betty Crocker vanilla birthday cake frosting + crushed jolly ranchers = Anarchy Cake

Benefits: Perfect cake to celebrate a birthday or 4/20.

Disclaimer: Anarchy Cake is not intended for grandparents, uptight parents, tightwads, diabetics, naturally hyperactive children, or junkies. May cause a taste bud rebellion/cavities/diabetes/upset stomach/etc...

Ingredients:
3 1/2 cups flour
1 1/2 cups brown sugar
1 tsp salt
2 tsp baking powder
1 egg's worth of egg replacer (or an egg, this IS an anarchy cake...)
1/2 cup yogurt, any flavor
1/2 cup soy, coconut, almond, cow, sheep, or goat milk
2 tsp vanilla
2 cups chopped mango, fresh or frozen

1 pint Ben and Jerry's chunky monkey ice cream (or any other flavor you desire)
1 can Betty Crocker's vanilla frosting
Small bag of jolly ranchers
Party poppers

For cake:
Combine first four ingredients. Add next four ingredients. Stir to combine. Mix in mango, and spread evenly over a 13x9 inch pan. Bake at 350˚ for about 30 minutes, or until brown on top and firm to touch in the center. Cool completely. Freeze for at least an hour.

Stir ice cream until smooth, softening in microwave if necessary. Divide cake in half. Place one half on plate or tray. Spread with ice cream. Place second half on top. Freeze entire cake until firm, about an hour.

Frost cake with vanilla icing. Crush the jolly ranchers and sprinkle them on top.

Decorate and serve appropriately, setting off party poppers for the sake of celebration.

Spinach Tortillas

It's easy to vary the spices in these tortillas. Spinach goes with many spices, including italian spices, curry spices, and even nutmeg! Just make sure not to overdo the spices, if you stray from the ones listed in this recipe. Tortillas are meant to be a base for other foods, so too much flavor can be overwhelming. (On the other hand, if you feel like serving your tortillas plain, go all out on the spices! But keep in mind that even in this situation there is such a thing as too much.)

Ingredients:
1 tbsp olive oil
2 cups chopped spinach
1/4 cup water
1/4 tsp garlic powder
1 tsp dried basil
1/4 tsp oregano
2 cups white flour (or 1 1/2 white and 1/2 whole wheat)
1/2 tsp baking powder
1/2 tsp salt
1/3 cup lard, shortening, or butter (or a combination)

Over medium-high heat, sauté spinach in olive oil. When it begins to wilt, add water and spices, and cook for 5 more minutes, or until spinach is very soft and wilted. In medium bowl, combine flour, baking powder, and salt. Work in lard, shortening, or butter with pastry cutter or fingers, like for a pie crust. When flour/fat mixture has a crumbly texture, pour in warm spinach mixture, and combine until dough is a cohesive mass. Knead slightly, adding flour if dough seems too sticky to roll out. Break the dough into 8 dough balls, and coat outsides with flour, if still a bit sticky. Working with one dough ball at a time, roll tortillas out on a floured surface, as thin as possible, rolling from the middle to the edges, to form a round tortilla. Cook each tortilla over medium heat on a dry skillet, waiting until pockets of dough puff up, and then flipping the tortilla. Serve hot, or save in a sealed bag, between paper towels to retain softness and prevent condensation.