May 2010 Sorrel-Weed House Ghost Tour

We finally went on a Ghost Tour in Savannah! We took the Paranormal Tour inside the Sorrel-Weed House. We learned about the Hamilton Inn and the hangings that took place in the original Jail of Savannah (which is now office space!!) and the 10,000 people buried in the Colonial Cemetery that only has around 600 headstones, which begs the question of where are the other 9,400 other dead bodies? The answer is pretty creepy!!!. Anyways we had a good time, learned a lot of history and would take another tour any time. I would take a night time tour next time since during the day time we didn't have anything really happen. P.S. we found a Gellato place that makes Vegan Gellato!! It is called Mr. Koolz and it is where the tour starts so come down and enjoy a Haunted History Tour and a cool and tasty Gellato!! P.S. wear the Penguin suit for 20 minutes and get a free Gellato! ( of course I will post the video on you tube to preserve the event forever!)

Vegan Red Velvet Cake

Happy Easter 2010!!

The batteries died in our camera! Sorry, no video for this one. We love this cake so I will film it later and add the video at a later date.

Not everything vegan is healthy but since most chocolate and Peeps are not vegan we had to do something!! This tastes great and is not too sweet or too rich. I had to play with a few recipes to get it right. A quick shout to Savannah Magazine Jan/Feb 2010 for having the best cake recipe to work with. Karen's grandmother gave the frosting recipe to her.

This is NOT healthy but it tastes oh so good!!

Red Velvet Cake

2 1/2 Cups All purpose flour

1 1/2 Cups sugar

1 tsp. baking soda

1 tsp. salt

1 Tbsp. Cocoa powder

3 tsp. Energ Egg Replacer

Sift dry ingredients into a large bowl.

1 1/2 cups canola oil

1 cup almond milk

2 tsp. white vinegar

1 tsp. vanilla extract

1 ounce red food coloring

Blend all liquid ingrediants together then add to dry.

Preheat the oven to 350 degrees. Spray your cake pan with vegetable cooking spray, then add 1 Tbsp of flour and tap the pans until all surfaces are covered with flour. Divide the batter evenly between the pans ( or just put in a 13x9 pan like me!). Bake between 25-28 min.

Butter Cream Frosting

1/2 cup Crisco all-vegetable shorting (read the labels the cheaper ones have beef tallow!)

1/2 cup vegan butter

1 cup sugar

add very slowly 3/4 cup almond milk and beat until well blended.

Please frost your cake now and eat!!!