Crockpuffin.

The long cold winter is over.

Behold, my newly attained Goodwill crockpot has arrived. This crockpot is a beauty, too! With many fine attributes: a) It looks brand new. b) It's a lovely 70s orange. c) It's big. Big enough for several pounds of beans if I wish. d) I found an awesome glass lid that fits, so I could chuck the yucky plastic one that came with it. e)The ceramic crock comes out for handy clean-up.

I'm so in love. I broke it in today with my favorite chili. My favorite chili contains no chili powder, only a variety of dried chiles, cumin, onion, roasted veggies (eggplant, zucchini, shiitake mushrooms) and hominy. It's sh-picy.

Oh also--the other day I made really successful and delicious XgfX muffins.

These were adapted from the bakery style muffin recipe in Isa's Vegan Brunch.

• 2/3 cup Bryanna's XgfX flour mix
• 1/3 cup oat flour
• 6 tablespoons brown sugar
• 1/4 teaspoon salt
• 1 1/2 teaspoons baking powder
  
• 1/4 cup Vegenaise
• 1/4 cup soy milk, plus extra to get the batter going (mine was too dry without)
• splash canola oil
• 2 teaspoons vanilla extract
• handful chopped dry cherries (dry fruit review forthcoming)
• handful of vegan fair trade chocolate chips

Mix the dry ingredients together in one bowl, and the wet in another. Casually blend the two until just mixed. Fold in the fruit and chocolate. Scoop the batter evenly between six regular lined muffin tins. Bake in a 375F pre-heated oven for around 25 minutes, but keep an eye on 'em--mine were browning quickly.

xo
kittee

P.S. I have one Primal Strip left, so let me know if you want it and please live in the United States. Thanks!