Creamy Tomato Barley Risotto...and Boston Cream Pie for dessert

This creamy tomato barley risotto is a test recipe for lolo at VeganYumYum. I don't often like creamy non-dessert things, but I am absolutely in love with this. I think I want to have it at least once a week for the rest of my life. Seriously. Recently I have noticed that we eat a heck of a lot of rice, so it's nice to have some other grain recipes to use. I served the barley risotto with baked Italian-marinated tofu (and mushrooms) from Vegan with a Vengeance.

This not-so-pretty-to-look-at (but yummy to eat) Boston Cream Pie is half from Damn Tasty and half from Vegan Cupcakes Take Over the World. I didn't have all of the ingredients for the cake recipe from Damn Tasty, so I used the golden vanilla cupcake recipe from VCTOW (I doubled the cupcake recipe and baked it in two 9" cake pans). The pudding layer and the chocolate ganache are both from the Damn Tasty recipe. This was my first time both making and eating Boston cream pie. It was indeed damn tasty.

Peanut Butter Cookies

Here's another one from Damn Tasty!: peanut butter cookies. These turned out awesome. They are much softer than peanut butter cookies usually are, which is a very good thing to me. My boyfriend's parents were visiting this weekend, so I decided to make a dessert to have around. These were a hit (and I'm the only vegan of the bunch)!

Chocolate Peanut Butter Shells

These are the Chocolate Peanut Butter Shells from The Damn Tasty! Vegan Baking Guide (by Kris, of Squirrel's Vegan Kitchen). Holy yum! These are so rich and tasty. She actually has this recipe up on her website if you'd like to try it out, but her book is fantastic and I highly recommend that you get a copy.