Back and Loving It

Here at Jennie Cooks we are really trying to step up our whole social media game. Internet presence is key according to many, so along with this lovely blog I’ve been working on “being social” in the realms of Facebook and Twitter (you should probably like us and follow us if you don’t already @jenniecooks or Plant Based Parties). It sounds like fun I know, but getting paid to tool around on the internet and talk about food and parties is surprisingly hard work. Always having to be witty and interesting and a know-it-all is just a lot of pressure.

That's me feeling stressed by my blogger's block

With that said,  I’ve been suffering from a writer’s block if you will. Nothing sounds interesting or funny to me anymore, my pictures seem boring, recipes trite. But the Queen of the Kitchen has ordered me back to the chopping block every week.  So I will focus all of my Tuesday attention to food and how awesome Jennie Cooks Catering is and how much people like us (thanks Green Girl!) and how more people should like us (Please yelp people). And why wouldn’t they? Look at that. It makes me want to eat beet burgers and chocolate cake at 9 in the morning.

Compliments of Alix’s Cute and Delicious Blog

Compliments of Mondette

I wish I had pictures of  Sharon Stone ( a very picky eater, despite that french fry) or Rascal Flatts (awesome eaters, even if their outfits aren’t), just some of our latest super celeb clients. No big deal. Or of the hilarious writers over at the top secret studio that shall not be named that we don’t feed. You should watch their 2 new shows about broke girls and diners and broke boys who dress like broke girls to make money. And if anyone knows the people over at the new show PanAm, you should hook a sister up with their number. I hear they spent $100 mill on their pilot alone, and I’m sure they’d love us too.

– Miranda


Vegan Carrot Cake!

Michelle came to our fabulous party and loved the carrot cake. Here’s the recipe Michelle.

Vegan Carrot Cake

2-1/4 cups organic  flour or spelt
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder (non-aluminum)
1 teaspoon salt
3/4 cup brown sugar
3/4 cup organic sugar
3 egg equivalent in Ener-G egg replacer
1 teaspoon vanilla
½ cup canola oil
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained, optional
1 cup shredded coconut
nuts and raisins optional


Note: if you don’t have Ener-G egg replacer, use some mashed banana, conserve some of the oil and add some extra baking soda.

Preheat oven to 350°. In a medium bowl, mix flour, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, mix sugar and eggs until creamy (works best with an electric mixer) – add vanilla, then add vegetable oil. Mix wet and dry ingredients together and add carrots, pineapple, and coconut.

Use a 9 inch cake pan.

Bake for 45-55 minutes or until knife runs clean

Vegan Cream Cheese Frosting

1 package vegan cream cheese

1/3 cup vegan soy margarine softened.

1 tsp. vanilla

 2 cups vegan confectioners sugar


Beat cream cheese and margarine. Add vanilla, then add sugar.