Yumm, what an evening that was!
I baked these delicious Mexican Chocolate Snickerdoodles (I got to this recipe courtesy of MadCapCupcake) with slight variations: I used brown sugar (piloncillo) instead of refined, and doubled the amount of cayenne.
And also, this delish Easy Chocolate Cake, from Coleen Patrick-Goudreau's The Joy of Vegan Baking for my darling's bday (thanks to my friend Lee). Some variations, too, with not so fortunate results, but I'll keep trying.
I mainly wanted to lower the amount of sugar, and used Stevia instead, but checked only one website for conversions (1 C sugar = 1/2 tsp Stevia) and it turned out to be waaaaaay too little Stevia, so the thing was not sweet at all, and it lacked the volume that the sugar would've added. I also used wholewheat flour, and that gives it a funky texture, which I loved. However, the results were aided considerably by the supersweet, supercreamy frosting for World Vegan Fusion Cuisine Big Momma Freedom's Chocolate Cake, which I made using the tofu (can't wait to try it with avocado!).
A parting close-up of the snickerdoodles: