your goose is probably only half-baked at this point

I don't get why this bread works.  Really, I don't.  Isn't bread supposed to be a huge pain in the ass to make?  Like, fiddly and time-consuming and frustrating?  Always has been for me when I've made yeast breads. Not so with this one.  This is a throw-it-together-and-forget-about-it-while-it-bakes exercise in laziness and gluttony and it is amazing . Must be tasted to be believed, and believe you me, you'll want to make another loaf as soon as the first one is gone (which won't take long; this stuff is good ). Hold My Beer (Bread) Ingredients 3 cups all-purpose flour (spooned and leveled, or sifted if you're feeling fancy) 1 Tbsp baking powder 2 Tbsp white sugar 1/4 tsp salt 12 oz liquid (see note below)* 4 Tbsp butter (1/2 stick; 1/4 cup), plus some to butter the pan Instructions Preheat oven to 375*F. Liberally butter the bottom and sides of a 9.5" x 5" bread loaf pan. In a medium mixing bowl, whisk together the dry ing...

... and it's vegan, no less! (Shamelessly ganked from  this recipe for chocolate silk pie , which was shamelessly adapted from  this young lady's recipe , but I've never had much shame about anything, so it's fine.  Sets me up great to shamelessly make this frosting, smear it all over some  vegan wedding cake , and eat it with my bare hands.) ... and I'm not even vegan, wtf. Come to the Dark Side We Have Dark Chocolate Frosting Ingredients 16-20 oz silk tofu 2 tsp cocoa powder 2 Tbsp coffee liqueur OR vanilla extract Pinch salt 1 Tbsp sugar 12 oz vegan dark chocolate* (if you can get your mitts on some  Taza chocolate , you'll have a REAL treat) Instructions In a food processor, combine tofu, cocoa powder, liqueur/vanilla, salt, and sugar. Process until smooth. In a double-boiler (or SUPER carefully in the microwave?  I've heard this works for people, but it has never worked reliably for me) melt your dark chocolate. Pour the melted c...

You know that vegan cooking has arrived when a pair of non-vegans do a cake taste-test for their wedding cake and decide that the vegan cake option is, hands-down, the BEST cake out of all the options.  Like, nobody cares that it's vegan, so much as they care that it's just plain delicious.  Which it is, really -- dense and not too sweet, but very vanilla-y, a perfect offset to the sweetness of  the best-ever cream cheese vanilla buttercream frosting  I smeared all over it.  Oh, and because it's so dense, we had no problems at all with the wedding cake trying to tip over, despite being three layers tall, made taller by the amount of frosting I shoved between the layers. Yup. The groom's cake , on the other hand, was completely, unnecessarily vegan, frosted with a vegan tofu chocolate frosting that defies description, it's so tasty.  One batch of the stuff was enough to frost 6 cupcakes and thickly frost the moustache cake and still have probably half ...