BitterSweet

Now that school isn’t an obstacle that must be planned around, I would love to while away all my summer hours getting better acquainted with my oven. Unfortunately, although time is no longer an issue, I simply haven’t had enough visitors or events to justify the production of the elaborate cakes or pastry creations I’m so eager to experiment with. Still, the show must go on all the same- How else would I continue writing new recipes? That’s why I’ve discovered the wonder that is known as small batch baking, and tiny cakes amounting to barely a tablespoon of batter each have been flying from the kitchen in record numbers. Appealing like a little cupcake but with all the charm of a standard layer cake, the temptation to neglect standard cakes is truly had to resist when faced with an army of these diminutive confections.

Don’t bother cutting yourself a slice, or even picking up a fork for that matter; It’s already the perfect size for one big bite! As you can see, I got out a big stack of plates for everybody to share, but the other tiny treats were just so enticing, I’m afraid that my voracious sweet tooth managed to spare only this little chocolate and strawberry cakelet. But don’t fret, I still want to share this remaining sweet treat with you! That’s right, it’s time for a contest, and the prize is this miniature crocheted cake right here. All you have to do is be the first person to guess exactly what this is a picture of:

Try to be as specific as possible, because the prize will go to whoever is the absolute closest before July 4th, at which time I will announce the winner. I know you guys are really quick, so I’m not giving any hints!

Good luck, I hope to see a guess from everyone!

EDIT: Wow, I really underestimated you guys! I would have to say that VeggieGirl takes the cake with the very first guess! Although they’re actually Joe-Joe’s and not Oreo-brand oreos, she’s still dead on, even going as far to recognize them as the same cookies I used on my Father’s birthday cake! Truly amazing… Next time, I suppose I’ll have to make this a whole lot harder!

Parties have never been my forte, since I’m always scared to death of saying something stupid or embarrassing myself by doing something terribly clumsy, like tripping over the host’s dog or small child. Absurd to contemplate aloud, but perfectly plausible in the moment. Smaller misgivings like poor manners occupy my mind endlessly as well, for what if I offend someone by putting my elbows on the table? Slurping soup? Chewing loudly? Luckily, when in the company of good friends, all these minor sins are forgiven or overlooked out of kindness.

For those who aren’t exactly social butterflies, like myself, I would definitely suggest starting slow in a comfortable setting like this. That’s why I’m such a huge advocate for informal gatherings for just a few hours; Tea parties are really underrated for this sort of occasion, if you ask me. Don’t think that this route is for you? Well, I was a bit skeptical at first, but how beautifully such an arrangement worked out for a cozy group of friends just the other day.

Enjoying each other’s company without a worry in the world, this is how parties should always be. Yammering away about whatever came to mind first, no subject was taboo in this circle, and not a hurt feeling was to be found. For an hour or so things progressed swimmingly like this, but then I noticed Mr. Mouse growing impatient, his eyes straying towards the luscious pie before him more and more often. Berries glistening in the sun, tender crust begging to be cut, it could arouse the appetite of even the most modest eater, and clearly it had caught this hungry rodent’s attention. Soon his voice dropped out of the conversation altogether, and before I knew it…

Mr. Mouse had forked the pie.

Shoveling in one giant, dripping mouthful of fruit and pastry, an awkward silence ensued, as the rest of us looked on in surprise. A tense moment passed… And we all burst into raucous laughter at our companion’s new berry-based face paint. Smeared all around his lips, he looked like a clown with poor make-up skills, but he was happy as could be despite his ridiculous appearance. Thankful to have friends unafraid to be themselves, what would have been an atrocious faux-pas elsewhere became harmless entertainment between the four of us.

If only family members were that forgiving, too!

[Pattern for all three critters was modified from a cat toy pattern found here.]

All things considered, I’m fairly easy to please when it comes to food. New, unusual, and even ugly food excites me, and very few flavors strike my palate as terribly adverse (with the exception perhaps of natto, which will never again be within a mile of my mouth.) Eating adventurously requires more than just an open mouth – An open mind is perhaps the most important utensil you could eat with. More over, I really don’t like speaking negatively of anyone’s long-labored creation, even if it were a machine doing the heavy lifting. Certainly I wouldn’t lie to please a chef, and you would be sure to know what I saw as its shortcomings, but I still feel that there are always redeeming qualities to be found in any dish if one looks hard enough.

If only the same could be said for this raw food bar I just sampled. Upon first viewing them from afar on their quaint little website, they seemed to simply overflow with potential. Eating raw really fascinates me, so much so that I would love to experiment more with it, since I eat a large amount of just plain old fruits and veggies every day. The only catch is my love of baking, not to mention the desire for hot food during cold months, so I would never be able to fully commit to such a diet. All the same, it has a wonderful premise and is clearly made with only the best intentions towards wellbeing. Not a questionable ingredient to be found on the label, and hardly any processing is involved either. Arriving in a neat little package on my doorstep, I was thrilled to dive into this healthy fare.

Their clean, plain, and thoughtfully designed little labels gave them a homemade sort of appeal, and I was ready to fall in love upon first bite. Sure, they didn’t look like the most inviting treat to ever grace my table, but appearance is ultimately of little consequence; I try not to judge a book by its cover. I opened up the Goji Berry Spice bar without missing a beat… And unleashed a terror the likes of nothing I had ever tasted before

Indescribable but intense, it was like someone had just set off a bomb of cinnamon and vanilla right in my hands, although the vanilla was so strong that it tasted more like alcohol than sweet, fragrant beans. Expecting to find a texture similar to Nectar bars based on their base of mashed dates, I was unpleasantly surprised to discover no chew at all, as dry crumbs seemed to just fall apart at the smallest persuasion. For some reason, all of the textures seemed to be at odds with each other, battling within the very brick itself; The sprouted quinoa was definitely the most aggressive though, as the tiny grains continued to find themselves lodged between my teeth in gritty protest. Additionally, because it was composed mostly of dried fruits, I had it in my mind that this would be at least somewhat sweet, but how far this was from the truth. Not a hint of sweetness was to be found, and instead a mild rancidity lingered on my tongue as I searched for any reassuring flavors. This was not the enlightening, healthy bar that I had hoped for, to say the least.

Reluctant to try the next flavor but determined to give this product a fair once-over, I moved on to the Spirulina Chocolate flavor, hoping against hope that things would improve. Unfortunately… They didn’t. If anything, this concoction was even more insufferable than the first, now sporting appallingly fibrous lengths of algae. If this was what they called chocolate, I definitely did not want to see what they would try passing off as a dessert, either. Unlike any sort of “chocolate” I had ever tasted, it wasn’t even as good as an artificial cocoa flavor! After the first bite, I stopped mid-chew and honestly had to ask myself, “What on earth am I eating?” Comparable to a clod of dirt covered in lawn clippings, I would rather go suck on gym socks than try this bar again.

And still there remained one final flavor, begging for one last chance. As your humble reviewer, who am I to refuse this poor, misguided product anyways? So down the hatch it went, and luckily the Green Tea Blueberry Mango bar, although long-winded in name, proved to be the most edible of the batch. Sporting relatively large chunks of dried fruit, there was less actual bar to get hung up on, and the fruit was able to speak of its own naturally delicious flavors. Still, the same alcoholic vanilla was present, as were those pesky mismatched grains and fillers. Compared to those other criminal creations, I guess I would have to say that this bar was my favorite, even if that isn’t very high praise considering all of its drawbacks.

I am really, truly saddened to have to write such nasty words, and I really tried to be as gentle as possible… But it clearly didn’t work out, and for my harshness I do apologize to the creator. Although they were made with only the best ingredients and intentions, something seriously went wrong in the execution. I just hope that this isn’t the full potential of the raw foods movement, because if it is, then I might have been sorely mistaken in believing it had real possibilities.

[Written for Go Dairy Free]

Although I take great pride in this little blog of mine and try to post quite regularly, I tend to think of myself more as a lurker than a blogger. If there is any free time between crafting, baking, and writing, you are sure to find me browsing through the 100+ blogs I have earmarked, enjoying witty scraps of conversation and creative ideas, but rarely chiming in myself. It’s just hard not to feel like an outsider when such amazingly talented people seem way out of my league, which is why I usually end up as the observer and leave interaction to the ‘real’ bloggers. Thus, a meme has never graced my webspace before, but it seems as though the winds are changing; Nominated by no less than two bloggers for the exact same meme, it seems as though fate has conspired to shake up my usual routine. Despite my extreme distaste for talking about myself, I’m just tickled pink that you guys really want to know, so how could I refuse?

For those of you who are just here for the crafts and food, I’m putting this bit of babble underneath a cut so you don’t need to waste time scrolling through it. Just sit tight and you will be returned to your regularly scheduled blogging shortly!
Read the rest of this entry »

Foodies aren’t the only ones going back to their “roots,” so to speak, and seeking out more uncommon produce these days, as awareness of the myriad of fruits and veggies at our disposal is reaching new heights even within the average American home. Before the last decade or so, what self-respecting housewife would have been able to so much as utter the word “arugula” without sounding like a crazed schizophrenic? Now it’s practically a necessity, right up there with enoki mushrooms, endive, and all other high-end vegetative material. Don’t get me wrong here, I’m certainly not saying that attention to these edible treasure that were previously shunned is a bad thing, it’s just that those caught just outside of the spotlight’s kindly gaze are becoming fast forgotten. These days, plain old potatoes aren’t nearly good enough to grace the dinner table, especially when you could have fabulous jicama fries instead. Forget those day-glow orange carrots; They’ve been served to death, be it stewed, sauteed, or raw. Sadly, the old classics just don’t seem to excite diners like they used to.

Losing sight of those most basic, everyday staples that we all were once more than happy to throw into our soups and salads is an easy feat when such exotic varitions are now possible, but that doesn’t mean the classics have any less culinary potential. Think of all those delicious just tragically average vegetables that are doomed to rot on their shelves, just because some newcomers stole the show. Well, I certainly wouldn’t want to take any of the supermaket’s bounty for granted, so I still peruse through the old standards, even if I know exactly what to expect.

Passing slowly by the walls of greenery, the sheer number and volume of plant matter is enough to occupy the eye even far into the distance, so I found it difficult to keep tabs on everything up for sale. All the same, one lone vegetable hiding way at the bottom did manage to catch my eye; Clearly misplaced with no family members in sight, just one small radish sat patiently awaiting a taker. Although radishes had always made an appearance on party platters at my grandparents’ house, I realized that I had never actually tasted these red roots. Figuring that there’s no time like the present, this little guy was clearly destined to land in my basket.

Try taking a step back from hoity-toity “gourmet” foods and rediscover how delicious the regular offerings can be! Even if radishes aren’t the epitome of great taste, they sure are adorable, so here’s a pattern to make one that you can admire endlessly and is guaranteed never to rot on you!

Radish:

With an F hook and white worsted weight yarn…

Sc 6 st in a circle, and leave the tail end of the yarn on the outside (or right side) of your radish. Trim it so about 1 inch sticks out of the tip.
Sc around (6 st)
Sc1, sc twice into next st* around (9 st)
Sc2, sc twice into next st* around (12 st)
-Switch to red worsted weight yarn-
Sc1, sc 2 into next st* around (18 st)
Sc2m sc twice into next (24 st)
Sc around for 2 rounds
Sc2, sc2tog* around (18 st)
Sc1, sc2tog* around (12 st)
-Stuff-
Sc2tog (6 st)
Break yarn and gather opening together, tying tightly.

Leaf: (Make 2)

Using the same hook with a dark green worsted weight yarn…

Ch20, sc into second ch from hook, sc in next 10. [hdc, dc, tc, dc into next st,] *4x
Continuing around in same st, tc, [dc, tc, dc in same st, hdc]* 4 times. Sl st, break yarn leaving a good length to sew with.

Simply attach the two leaves to the top using the excess length of yarn, tie tight, and weave in the ends. Enjoy the classic veggies along with the new, and don’t be afraid to pick up that misplaced oddity in the produce section – It may prove to be a treasure you’ll always remember!

Well, it’s official: Summer time has come to stay. The actual summer solstice may have snuck by me as the days have been flying by at an unreal pace these days, but I still would have felt the seasonal switch had I worn a blindfold outside. Brilliantly sunny but humid days are now followed by sudden, terrible storms, so powerful that they threaten to turn our front yard into a swimming pool. I certainly don’t remember this sort of weather pattern from previous years, but perhaps my fixation on the winter months has skewed my perception. Truthfully, summer is not my favorite time of year, stirring up memories only of sweaty tank-tops, bug bites, and a few horrible experiences with camping. No, I’m not a sun-loving beach-goer to say the least, but as one who appreciates extended hours of sunlight to work by, I do still welcome the atmospheric change.

To pay homage to this season and perhaps straighten out my mixed feelings towards it, I decided to put it all on the line, hold nothing back, and - get this - go to the beach. Hardly a cause for commotion in most circles, but practically unheard of in my book. Hey, if you can’t beat them, join them, right? A great idea… But in reality, not so much.

Scrabbling less than gracefully across the scorching hot sand like a spider in a frying pan, I found myself terribly misplaced within the oasis of bronze bodies and young families. Shade, where was the shade? I could feel the color rising to the surface of my sheet-white skin, promising to produce a nasty burn in no time. Searching frantically for some guise of shelter, I came across I wonderful idea exhibited by a similarly pale patron; A wide parasol spread above her like a protective UV filter, I couldn’t help but stare with envy.

But wait, who was this cool cat basking in the breeze? Donning a pair of jet-black sunglasses like a rock star trying to avoid discovery, I could have sworn I knew her from somewhere. Regardless, she could have been absolutely anyone and I would still be green-eyed with jealously, wanting only to dive under that parasol along with her. If only I had had the foresight to think of such preventative matters, but alas, my skin was now beginning to take on a tomato-red hue more suitable for a fire engine than a human.

One last furtive glance at the sun-shy cat couldn’t confirm or deny my suspicions of celebrity, for she looked just as regal but unidentifiable as ever.

With raw shoulders and cheeks, it didn’t take much longer for me to abandon the playing field, seeking the comforting glow not of the sun, but of my computer screen once more. Still, I think I might have to use that idea of hers next time, even if I end up taking a rain umbrella and looking like a mixed up fool - It would still be better than frying in the sunshine.

Riding the wave of increased interest in quality ingredients and foods in general, it’s such a pleasure to sneak less common grains and vegetables into everyday meals without them being considered so “crunchy granola” that not even a hippy would touch it. One of my newest and most curious friends in the exploration of wholesome edibles is the humble grain by the name of quinoa. Fluffy and slightly nutty-tasting when cooked, the tiny little spherical grains certainly give standard rice a run for its money. Just as easy to cook and even more nutritious, touting a serious serving of protein, iron, and calcium in every spoonful, I think that quinoa could easily become a staple on the average American’s table if only it were given half a chance. Sadly, this pseudocereal is still dreadfully underutilized even in the growing whole-foods revolution. I suppose you can lead a horse to water but you can’t make it drink, right?

Still, I’m not one to give up on such a great grain, and the best way to slowly ease it into the more conservative consumer’s diet is to introduce it in a recognizable form. This is why I immediately set my sights on Mary’s Gone Crackers, simple flat crackers that seemed agreeable to any palate, but utilized quinoa instead of wheat. An additional benefit of excluding glutinous materials is that these snacks are even suitable for those with celiac disease.

Touting 5 flavors in all, there is sure to be something for everyone. They all look pretty much alike. Dark brown disks in a large array of sizes, from the size of a quarter to the palm of your hand, allow you to pick just the right sized bite every time. Peppered with small seeds, but still flat enough to rival a sheet of paper, I was quite impressed by how sturdy they actually were. My first thought was that they would break instantly upon entering even the thinnest dip, but not a single one cracked under the pressure. Even arriving through the mail, hardly any broke in transport!

Starting with the most neutral of the bunch to get a good baseline on these circular snacks, I opened up the package of Original to be greeted by a most appetizing aroma. Not a specific, identifiable smell, but just the scent of hearty grains that I so crave. Crunching through the first few crackers, my mom actually came over from the other room to ask what that loud sound was! Seriously crisp and audibly crunchy, it was so satisfying to dig my teeth into something I might have previously imagined unsubstantial. As for the flavor, it was just your everyday, simple chip with a slightly toasted, nutty flavor, sure to please any party guest and get along just beautifully with any spread. If you’re looking for an easy way to get wholesome foods into a picky eater, a sure-fire strategy would be to serve these agreeable munchies.

Upping the ante a bit with the Herb crackers, my first bite was a bit shocking, like an herb garden had just exploded in my mouth. Once I got over the initial intensity and adjusted to the taste, I did find them quite enjoyable. For some reason, the package doesn’t actually state exactly what herbs are included in their blend, but it tastes similar to Italian seasoning; oregano, sage, and perhaps some parsley? I’m not entirely sure, but the earthy flavors that they impart immediately strike me as a match made in heaven with a pesto. Otherwise, the pizza-esque seasonings make me think that a contrasting tomato-based spread would really be fantastic, too. My only reservation about this flavor is that with such mature, sophisticated nuances, I don’t know that it would be such a hit with the kids.

Proceeding right along to the Black Pepper variant, I was a little bit disappointed at first to discover only a mild peppery taste, especially after such a powerful experience with the herb crackers. Munching onward, it slowly began to creep up on me though; starting as a tingle on the tip of my tongue, and moving to the back of my throat as a quiet after-burn between bites. Still, it wasn’t so spicy that it would be difficult to eat more than a few in a sitting, making it just the perfect amount of pepper. Each bite is a little bit different to give you some heat and then a break, too, due to uneven distribution. Overall a fairly benign chip, excellent with a creamy sort of dip to contrast the spice, these are still a fine option even if they weren’t my favorite cracker.

Feeling quite full at this point but continuing with just as much gusto, I was terribly curious to find out what the Caraway crackers would taste like. I never use caraway in cooking, so I had no idea what to expect. At first it was difficult to discern any individual flavors as there was so much going on at once. It was like a traffic jam on my tongue and I couldn’t taste any of them! Pursuing this elusive flavor, it began tasting more like an everything bagel, but only after really focusing my taste buds to get to the bottom of this mystery did I taste the cracker’s namesake. A very faint aftertaste of anise or licorice lingered in my mouth… and quite honestly, it wasn’t all that appealing. I’m just not a fan of either of those flavors, and I really don’t know what you might serve these with. You might favor this taste all the same, but it was one of the less successful varieties in my book.

Hoping I had saved the best for last, I couldn’t contain my excitement as I dug into the Onion crackers. Taking in a deep whiff, barely a hint of onion could be detected, but I still remained optimistic about the flavors locked inside. Although they weren’t strongly flavored as the smell suggested, there was still a vague but pleasant taste about them; not so much onion that you might ruin your date, but enough to add a bit of interest to an otherwise ordinary chip. Definitely munchable with or without a dip, these crunchy snacks would probably be the ones most likely to make numerous appearances at my parties again.

Overall I found these crackers quite impressive, and they definitely live up to the good name of quinoa. They make a good case for welcoming these unique grains into you home, whether you serve them whole or disguised as innocuous, delicious snacks. Don’t tell your guests that these enticing crackers are gluten-free – They’ll never guess!

[Written for Go Dairy Free]

If you’ve been keeping an eye on my Flickr photostream, you may have started to notice a recurring theme lately: Ice cream. Ever since first discovering that delicious vegan ice cream really exists, I simply can’t get enough of the stuff. Whether purchasing new flavors on the market, trying new brands, churning my own, or dreaming up recipes to use it in, (milkshakes, ice cream cakes, frozen pies!) I am just entirely enamoured with this chilly delight. Guilty of consuming about a pint a day, including some amazing ice cream sandwiches, I think I’m making up for all the years of lacking this particular dessert in record time.

With numerous pints of the stuff taking up real estate in my freezer and occupying prime space in my mind, it was inevitable that my new-found love for the creamy treat would translate itself into yarn. What I didn’t expect, however, was that it would happen by accident. Beginning with the pattern for the “Sundae Oh La La Cheesecake,” (scroll down to the bottom) I had absolutely no intention of making an ice cream replica… But somehow, when it was all said and done, it was undeniable that this was no “cheesecake” but my frozen fixation manifesting itself once again.

And who am I to fight such an obvious fit? Nestled into a waffle bowl, it is right at home next to the a real container of dairy-less delight, begging only for a spoon. Although this version might leave a fuzzy taste in your mouth, at least it is guaranteed not to melt, even on the hottest of summer days!

By no accounts have I ever heard of high school being an easy, enjoyable time through and through, but who knew it would ever be so difficult. No, I’m not talking about the school work or tests, but everything that happened in between; The last thing that you learn from this establishment is math and english. These past four years stretch out endlessly in my mind, making a time line that is so immense, it sounds positively absurd that so much could change in only a handful of months. I’m sure everyone reaches a this point at one time or another, but to actually experience it and be able to say for myself that know what if feels like… It’s just wild.

Honestly, for so many years I thought that life would not happen to me. All of the inevitable life events would somehow look the other way while I crept out the door and I would be exempt from all the baggage they bring. Relationships, jobs, driving, applying to colleges- For some inexplicable reason, I felt certain that these worries could never actually happen to me. Clearly, adolescence spared me no amount of naivety. Through car crashes, both figurative and literal, I’ve blindly felt my way through all of these complicated things that I was in no way prepared for. I can say with relief that ultimately I made it out in one piece, but in no way am I the same as that bright-eyed 14-year old who first marched in the doors of that decripit urban school I would come to know as my own.

I’ve learned a lot, more than I would have liked to about some things, but none of it was taught in class. All the same, I owe a lot to that place; Without the bitterness that counterbalances my timid optimism, there’s no way that I would have ever found myself in the bittersweet state of mind.

On that note, with such a bitter taste left in my mouth after recounting all those horrific highschool blunders that I hope to bury in the farthest corners of my brain, the only thing that I could find as an appropriate way to commemorate the end of this era would be to bake.

And what could be more appropriate than a rocky road bar? Lumpy, bumpy, and not exactly a beautifully sculpted dessert, this is one where you can rest assured that it will taste far better than it looks. Including just a little bit of everything and even some rather unexpected ingredients, the mixture of flavors and textures is surprising at first but completely enjoyable. Somehow it all manages to work together without creating a harmony that sounds like our highschool band [aka, banging two trashcans together repeatedly] and makes any rocky road seem like a worthwhile path to venture down.

I know that although I may have made it through the mire and muck of compulsory education, I still have a long, rocky road ahead of me… But if it’s anything like this bar, then I think that life will be a whole lot less bitter, and a lot sweeter instead.

Rocky Road Bars

Base:
1/2 Cup Margarine
1/3 Cup Brown Sugar
1 Cup AP Flour
3/4 Cup Rolled Oats
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Mixed Nuts, Chopped

Topping:
1/2 Cup Vegan Caramel Sauce

1/2 Cup Mixed Nuts
1 1/2 Cups of Vegan Marshmallows, Homemade or Store Bought, Cut into pieces
4 Ounces Dark Chocolate, Chopped into Chunks

Preheat your oven to 350 degrees and lightly grease an 8-inch square pan.

In a standmixer, beat the margarine until softened and then cream in the sugar. Add the flour, oats, baking soda, salt and chopped nuts, stirring to combine. Once all of the ingredienlts are evenly dispersed and you achieve a crumbly mixture, remove 1/2 cup and set aside. Dump the remainder into your prepared pan and press it in with your fingers so that it fully covers the bottom in a level layer. Bake for 15 - 20 minutes until lightly browned around the edges.

Meanwhile, combine the crumb mixture that you saved with the whole mixed nuts, marshmallows, and chocolate. Have this ready when the pan comes out of the oven.

Once baked, pour the caramel over the warm bars and spread to cover. If your topping is a bit too firm to spread, microwave it for a few seconds before pouring it on. Sprinkle the mixture of sweet morsels over the top and disperse evenly, pressing them in very lightly. Bake for another 15 - 20 minutes, until the marshmallows are puffy and nicely browned. Let cool to room temperature, and chill in the refridgerator for at least 30 minutes before cutting or you will end up with one sticky [albeit delicious] mess!