This weekend was Mother's Day, since my mom was away on Mother's Day. We did it up just like normal Mother's Day: picked up the requested items to make for dinner, invited close family friends to join us for the dinner, created a list of the chores we were do for my mom on Sunday, assembled gifts. This year we surprised her with a big ticket item she never would have bought for herself, but really wanted - a netbook! She was shocked and very excited. I also picked up an new iPhone case, since hers is falling apart, and stuck on a new screen protector, which she loved.
I started off the surprises early in the morning by making this cake that I found on Jennifer's vegan cooking blog, It Ain't Meat, Babe. It has cranberries in it, and we have a large surplus of cranberries in our fridge, so I dove right in.
I didn't make it vegan; I used cow's milk and milk yogurt instead of soy options. It wasn't until I was making it the morning of that I realized the yogurt in our fridge I thought was plain was vanilla! So instead of adding vanilla bean scrapings, as Jennifer's recipe called for, I used vanilla yogurt, and it turned out really well.
Just as I pulled the cake out of the oven, my mom came downstairs for the first time that morning, with a smile on her face. "I was in a deep sleep, in a dream, when I suddenly smelled this delicious baking - and it woke me up!" She's usually the one baking, and always the one baking early in the morning, so I think she enjoyed being spoiled. Even though I was worried about the vanilla yogurt substitution, everyone loved the cake. We wolfed down almost the whole thing immediately. I decided to make another one to use up more cranberries (seriously, we have loads) as a treat for the family to have in the mornings. Turns out our old beast of an oven got upset and burned it. It still tastes good, just a little crispy on the topping!
I will definitely be making this again - I think I'll try other ingredients, like blueberries when they're in season.
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