On a recent trip to World Market, I picked up some mulling spices for apple cider. I ended up using some to experiment with cookies. They came out pretty good, but I think I need to do some further experimentation because they could be better. Perhaps I’ll add a caramel glaze or filling next time, or maybe bits of apple or nuts!
2 3/4 cups of flour
2 1/2 Tablespoons of mulling cider spices
3/4 Teaspoon of baking powder
1 cup dark brown sugar
1/4 cup Earth Balance margarine
1/3 cup canola oil
1 cup and 2 Tablespoons apple juice
1/2 tsp salt
1/4 cup non-dairy yogurt
Preheat oven to 400 degrees and grease 2 cookie sheets.
Sift dry ingredients together making sure there aren’t any clumps of brown sugar. Add wet ingredients and mix everything together until the dough is smooth and free of any lumps of sugar or margarine. Once your dough is ready, place rounded spoonfuls of it onto your cookie sheets.
Bake for 20-25 min until edges are lightly browned.
I got an ice cream maker for my birthday this summer and this was one of the flavors I made that I really liked. It’s more of a sherbet than ice cream, because it isn’t very creamy due to it’s low fat content. Even though summer is over, it was unseasonably warm today and it’s supposed to be warm for the next few days, so break out your ice cream maker and give this a try.
I must admit that when I first flipped through Hannah Kaminsky’s latest book, I was a little skeptical, despite it’s enticing cover and photographs. Avocado in a pie? Basil in cookies? Olive oil ice cream?!? I was mildly terrified, but decided to be adventurous and chose 4 recipes to test – 3 adventurous ones and 1 safe one; just in case the rest failed. I went with the Avocado Creme Pie, Mexican Chocolate Creme Caramel, Sweet Basil Shortbread Cookies, and my safe choice was the Marbled Chocolate and Zucchini Bread. I lined up several recipe testers: my friends Dan & Amy, Nick, our roommate, Tyler, and, of course, myself and spent a weekend baking.
I was pleasantly surprised by the results. The Avocado Creme Pie was cool and creamy and the avocado flavor wasn’t overwhelming (which was a plus in my book, because I’m not a huge avocado fan so I only eat it in small doses), the Mexican Chocolate Creme Caramel was incredibly rich, the Sweet Basil Shortbread Cookies were a unique twist on an old favorite and the Marbled Chocolate and Zucchini Bread was moist and absolutely delicious!
I had all of my testers try every dessert, but the Mexican Chocolate Creme Caramel, because half of it was a failure and half of it came out great, so there wasn’t enough for everyone. The common consensus (3 out of 5) was that the Avocado Creme Pie was “Amazing!” Tyler was so into it he probably could have eaten the entire pie by himself! The second most popular item was the Marbled Chocolate and Zucchini Bread (recipe after the interview with Ms. Kaminsky!), which was my favorite. The Mexican Chocolate Creme Caramel was only tested by Nick and myself; we both thought it was rich and delicious, though a little grainy (perhaps I need to blend the tofu longer next time). The underdog was the Basil Shortbread Cookies, I enjoyed them, but no one else was a fan. I must admit I was forced to use dry basil in them because I couldn’t find any fresh basil anywhere, so they had a vague tea-like quality. I want to give them another chance and try them with fresh basil, like the author intended.
All of the recipes I chose were from the Spring section of Vegan Dessert: Sumptuous Sweets for Every Season. I can’t wait to try out recipes from the rest of the seasons. Summer includes recipes like Mean, Green Pistachio Ice Cream; Raspberry Cheesecake Popsicles (yum!); and Red, White and Blue Layer Cake. Autumn features favorite fruits and veggies of the season, like pumpkin and apples in recipes like, Candied Apple Cookies; Cranberry Custard Pie; Stuffed Cider Donuts and Pumpkin Butter Cookies! Winter includes Chestnut Muffins; Marzipan Tea Cake; Meringue Kisses (vegan meringue?!?); and Triple Ginger Cheesecake. Winter is followed by Components and Accompaniments, which includes recipes for Canine Cookies; Lady Fingers, Whipped Cream and more!
Ms. Kaminsky’s instructions are clear and concise and she uses ingredients that are fairly easy to find. All of the recipes are accompanied by stunning photographs that make your mouth water, taken by Ms. Kaminsky. The book includes an ingredients glossary, troubleshooting tips, a regular index and a food allergy index, which has the recipes broken up as gluten free, peanut free, soy free and tree nut free, which is very helpful. I highly recommend this book if you’re looking to break out of traditional baking and explore all of the flavors and tempting treats each season has to offer. I was so happy with the results of my test that my curiosity was piqued, so I did a short interview with Hannah Kaminsky:
SCV: What inspired you to use ingredients more commonly found in savory cooking, like avocado and basil, in your baking?
HK: I think that there are so many wonderful flavors and ingredients that are simply underutilized when it comes to desserts. So many fruits and vegetables that we might not think of as “sweet” actually have very powerful sweet flavors when coaxed through cooking and seasoning properly. It seems a shame to overlook these unique tastes, just because they’re not as familiar! There’s also that ever-present sense of seasonality that I take with me into the pastry kitchen, that pushes me to use what I have and what’s at its prime in that moment, rather than reaching for the mealy apples from cold storage in summer for example.
SCV: This book focuses on the seasons. When it comes to baking, do you have a favorite season? Why?
HK: Now that’s an easy one: Summer! It seems like everything is ripe and delicious all at once, with an abundance of berries, stone fruits, and so many other delicious ingredients that are practically self-contained desserts withough any further tinkering necessary. Savory chefs get more excited about Spring, what with the wild greens and baby vegetables that it brings, but summer is the height of seasonal baking in my eyes.
SCV: You wrote your first cookbook (My Sweet Vegan) at an early age (she was in high school!) – how long have you been baking/cooking?
HK: It’s curious to look back through my blog archives, because it ended up unintentionally chronicling my journey as a baker. As I started sharing my sweet creations about 5 years back, I started getting more and more experimental, writing my own recipes and sharing the resulting successes and failures. I was never formally taught, so it’s been a great learning experience just through trial and error, and the feedback through the blog. Cooking is in my blood though; my mom and both grandmothers are quite accomplished cooks and even before I realized that food was my passion, I was working at a vegan/vegetarian restaurant, Health in a Hurry, at age 16. It was my first job…and I still have it actually! Now I’m helping develop recipes and consult on marketing more often, but I still throw down in the restaurant kitchen at least once or twice a week these days.
SCV: So far both of your cook books have focused on sweets, any plans to write a book focusing on savory recipes?
HK: No solid plans right now, but I’d certainly love to explore my savory side more sometime in the future! For the time being though, I do frequently post main dishes, sides, salads, soups – you name it – on my blog. You can get all of those recipes for free, too, so be sure to check out the recipe index at http://bittersweetblog.wordpress.com/recipes-a-z/
SCV: I couldn’t help but notice that you included a dog treat recipe. I have yet to bake for my dogs (Ian and Harlow), but can’t wait to try it. Do you have a furry friend? If so, what’s their favorite treat?
HK: Yes, I make a point to always include at least one treat for our canine friends in each of my cookbooks! My constant companion is Isis, a sweet little Basenji, who is always willing to “help” clean up my edible messes, so it seems only fair that I reward her with a little something special every now and then. She’s not terribly picky, but some of her favorite morsels are actually cucumbers – stems, peels, pieces, anything! I guess I’m lucky she has such healthy preferences.
Marbled Chocolate and Zucchini Bread
6 Tbsp Non-Dairy Margarine (I used Earth Balance)
1 cup Granulated Sugar
1/4 cup Dark Brown Sugar, packed
1 2/3 Cups All Purpose Flour
1 Tsp Baking Soda
1/4 Tsp Baking Powder
1/2 Tsp Salt
1 Tsp Ground Cinnamon
2 cups Shredded Zucchini (2 small zucchinis did the trick)
3/4 cup Non-Dairy Milk (I used almond)
1 Tbsp Apple Cider Vinegar
1 Tsp Vanilla Extract (I used Frontier’s non-alcoholic vanilla)
1/4 cup Cocoa Powder
1/2 cup mini semi-sweet chocolate chips or finely chopped chocolate (I used Whole Food’s brand regular sized vegan chocolate chips)
Preheat oven to 350 F and grease a 9 x 5 inch loaf pan.
With your stand mixer, cream the margarine and both sugars together thoroughly. Mix together the flour, baking soda and powder, salt, and cinammon in a separate bowl. Slowly add in the dry mix, giving the mixer time to catch up and incorporate the new ingredients. Mix until mostly smooth, but don’t go crazy and overdo it; a few lumps are just fine. Squeeze the shredded zucchini lightly to remove some of the excess water, and add that in along with the soymilk, vinegar and vanilla.
Divide the batter, pouring half into a separate bowl. Add cocoa powder and chocolate chips to one half and mix so that it’s smooth and homogeneous. Add alternate dollops of the plain and chocolate batter into your prepared pan until both are used up, and then run a spatula through the whole thing to lightly marble the two together.
Bake until wooden skewer inserted into the center comes out clean, about 50-60 minutes. Cool in the pan for 10 minutes before turning out and moving to a wire rack.
When I was a little girl in Mexico, my aunt used to make a type of sweet tamales called canarios (canaries). This cake tastes exactly like my aunts tamales. For a more authentic Mexican dessert you can add raisins to the batter and serve it without a topping as a pound cake or you can glaze the cake with pineapple cooked with sugar. It’s a very versatile cake. I live with a chocoholic which is why I top mine with chocolate mousse and a raspberry or two.
1/2 cup canola oil
3/4 cup sugar
Egg replacer for 1 egg
1 tsp vanilla flavor
1/2 tsp almond flavor
1 1/4 tsp baking powder
1 1/2 cups of flour
1/4 tsp salt
1 cup almond milk
1/4 cup water
Preheat oven to 350 F. In a large mixing bowl, mix oil, egg replacer, vanilla flavor, almond flavor and sugar. Add flour, baking powder, salt, almond milk and water. Mix everything together and pour batter into a greased 8in square pan. Bake for 35-45 minutes (or until a toothpick inserted in the middle comes out clean).
Place on cooling rack and move on to mousse.
1 pckg Mori-Nu Silken Tofu
2 Tbsp maple syrup
1 12oz bag of vegan chocolate chips
1/4 cup almond milk
1 tsp vanilla
Blend the tofu, maple syrup, almond milk and vanilla together. Melt chocolate chips in a double boiler, add to tofu mix and bend. Cover cake evenly and refrigerate for 6-8 hours in order for the mousse to set. Garnish with some strawberries or raspberries and serve.
My roommate’s girlfriend and I made these recently and they were awesome, especially since they don’t involve any baking (unless you decide to make your own cookies for the crumbs, which is what we did).
We made “Soy Milk’s Favorite Cookie” from Kelly Peloza’s The Vegan Cookie Connoisseur for the crumbs. We also used crunchy peanut butter. The recipe made about 3 dozen balls which didn’t last very long thanks to all of the chocoholics in our house!
Nick recently got an e-mail from VegNews featuring a Chocolate Sugar Cookie recipe, so we decided to try them. They weren’t as chocolaty as we had hoped, but I also didn’t add anything to them. I’m sure with a little melted chocolate drizzled over them, they’d be fantastic, but plain they’re a subtle not too sweet treat!
I made another customized cookie tin for my friend Lisa R. Once again using a Container Store tin, this time I decorated it instead of Nick, though. I used a stencil of a snowflake I pulled from the internet, a sheet of white cardstock, a sheet of cardboard, a pen/utility knife, some sandpaper, a little tape and white and blue spray paint and here’s what I got:
Rub the lid of the tin in a circular motion with the sandpaper until the whole surface is scratched up. Wipe off dust with a damp cloth and set aside. This will help the paint stick.
Find a stencil of what you’d like to put on your tin. I used a snowflake stencil from here. Print the stencil out and copy it onto your cardstock. Once you’ve copied it, place the cardstock on the cardboard so you don’t damage your work surface while cutting. Use the pen/utility knife to cut out the inside of the design. Center the design on your lid and use tape to adhere the stencil to the lid. Make sure to leave a little bit of paper hanging off around the edges of your lid so you don’t accidentally paint the sides of the lid.
Shake the spray paint colors of your choice according to the directions on the bottle. I spray painted these outside in 20 F weather. If you don’t want to spray paint inside of your house it is possible to do so when it’s cold out. You just need to be quick. I took the lids off of the cans and shook them while I was still inside. When they were ready to go I took the lid outside and put on one coat of each color. I used white first and then blue, though Nick pointed out that if you use the darker color first you it will create more contrast between the lid and the design. As soon as I was done applying the paint I brought everything back inside and placed the lid in a sunny spot to dry. I let it dry for about twenty minutes before I went outside and applied a second coat of both colors. If you’re not sure if it’s dry touch the paper stencil with your finger. If it’s still sticky then wait a little while longer before applying another coat.
Once your tin is dry you can wash it using a cloth and soapy water before you put your cookies in and give it away.
Did any of you make any cool cookie tins this holiday season?
This recipe was originally for rhubarb bars, but unfortunately I was unable to find frozen rhubarb at any of my local grocery stores, so I improvised. You can try substituting other fruits for the raspberries, so you can have a bar for every season.
3 cups frozen raspberries
1 cup white sugar (1 1/2 cups if you’re making rhubarb bars)
2 Tbsp cornstarch mixed in 1/4 cup water
1 tsp vanilla
1 cup Earth Balance
1 cup brown sugar
1 1/2 cups flour
1 1/2 cups dry oatmeal
1/2 tsp baking soda
1/2 cup nuts (I usually use walnuts or almonds)
Place the filling ingredients in a large saucepan, mix and simmer until thick.
While your filling is cooking, blend margarine and brown sugar in a medium mixing bowl with a fork. Sift baking soda into flour and add to margarine/brown sugar mix. Mix in oatmeal and nuts until dough is crumbly. Pat 3/4 of the mixture into the bottom of your pan. Pour your filling mix on top once it has thickened. Sprinkle the remaining dough on top of filling. Bake at 375 F for 35-40 minutes. Place on a cooling rack. Refrigerate overnight or for at least 8 hours so it solidifies, then cut into cubes and serve.
Nick & I celebrated the holidays early with his family by going to Ft. Lauderdale last weekend. Since it was a holiday gathering of sorts we made cookies for everyone to share on the trip. I made the English Toffee Squares from The Vegan Cookie Connoisseur, as well as some Raspberry Bars (check back for the recipe & pics tomorrow) and Nick made his trademark XVX Chocolate Chip Cookies. The cookies were gone long before our trip was through, so next time I’ll have to just make more!
Both the Jam Kolaches posted last week and the Cranberry Orange Cookies posted the previous week were made as a birthday gift for my friend, Ralph. Nick made Ralph a customized tin using a blank tin we purchased at The Container Store (these are cool because 1) they can be customized & 2) they’re made in the USA, which means it’s more likely they were ethically produced) . He drew a boot on it, because Ralph is a fan of combat boots. He wears his maroon Vegetarian Shoes combat boots everywhere. We were going to make the boot maroon, but we were pressed for time, so this was what he got:
The boot was drawn on with a pen knife and then the lines were inked in with a thin brush and a few coats of black paint. I think it looks pretty cool and Ralph seemed pleased!