Lately, my days have been frustrating, exhausting, and impossibly busy since moving into this new school for the semester, but having this sight greet me every morning is just another small thing that makes it worth the effort to wake up so early.
Classic recipes achieve their status not through crazy combinations or impossible techniques, but through simplicity. No one goes to their chocolate chip cookies for a change of pace, but for comfort. Knowing that each individual component will shine through and create a perfect harmony, excelling their individual flavors to make the sum even greater than its parts - That’s what give these old fashioned culinary staples a place in every cook’s repertoire. Instead of going off in uncharted territory as is typical with Daring Baker Challenges, this month’s chosen trial was to tackle well known and well loved dessert that any baker should have a handle on: Lemon meringue pie. Easy enough, so I thought, as I already had experience with veganizing all of the separate components before.
Charging ahead with enthusiasm, I couldn’t wait to put this one to bed. Crust, filling, topping, done! But one look at the crust recipe set off alarm bells in my head- All margarine, and no shortening? This thing will melt like a snowman in Florida! I feared. Still, there’s no arguing with the official method, and so I went by it just as recommended, taking out some extra insurance by going so far as to freeze the crust instead of merely chilling just prior to baking. Blissfully ignorant of the transformation occurring beneath the veil of tin foil for the first 30 minutes, I went about assembling the mise en place for the remainder of the pie, feeling as if I might perhaps be getting the hang of this stuff. Time came to remove the foil and brown the par-baked dough… And that’s when the disaster was revealed. There was no “crust” beneath the foil, at least not the traditional sort, as it had all dripped down the sides and puddled at the bottom of the pan, looking sad and shrunken, a shadow of it’s former self. Saddened by this turn of events but not the least bit surprised, out came the cookie cutters and I salvaged as much of the remaining dough as possible, resulting in 4 individual flat rounds. So they would be a bit untraditional in presentation, but this was the only failing of the recipe.
Everything else went without a hitch- Lemon curd was whipped up using the recipe found in my cookbook for the filling of the lemon poppy seed cupcakes, and dropped on top of the flaky, buttery rounds in generous dollops. The meringue, well, that’s still classified information my friends, but I’ll let you in on the secret soon… But it whipped up nice and fluffy without issue, and I pressed my luck by taking out the piping bag and attempting a more neat design. Squishing light, airy meringue into an unforgiving plastic bag and then squeezing it out of a small, rounded tip isn’t exactly the easiest operation, but somehow I still managed to apply it to the free-form pies without collapsing that temperamental foam. Finally, it was into the oven for one last burst of heat, and my impatience got the best of me so I yanked them out a few minutes early. Just to brown the tops a bit more, I brought out the kitchen torch and gave them a touch more color.
And there you have it! Easy as… Well, you know. Since this was actually my first time ever making a lemon meringue pie, it was a joy to finally take it on, even if it didn’t end up in the pie’s classic shape. Despite all the troubles with the crust, it did prove to be incredibly flavorful and tender, yet flaky and strong enough to hold its toppings. Tart and sweet, smooth and creamy, I would be happy enough eating that lemon “curd” off of an old shoe, but when paired with that meringue… It’s like eating a lemony cloud on top of a biscuit.
My thanks go out to Jen for choosing this particular challenge for January. Now I can’t wait to see what’s on the agenda next!
Magic in your mouth. That’s the way Wheeler’s Black Label describes itself, with no hint at modesty or shyness, proclaiming superiority in a fiercely competitive field. A bold move from this newborn company, facing up against the big boys like Häagen-Dazs and Baskin Robbins without so much as flinching. This apparent lack of tact would normally be an instant turn off in my book, but this time, I’m behind them 100%. None of this boasting could outshine such an incredible creation that absolutely deserves this praise, and then some. Not only does their ice cream come in more incredible flavors than you could even dream up and taste like nothing else on the market, but it’s completely vegan. Sure, I do have a certain soft spot for frozen desserts, but mark my words: This stuff puts everything else out there to shame.
Craving a taste since word first reached my ears about this “magical” frozen treat, I could hardly contain my excitement when the carton of four chocolate variations arrived at the door. Having waited for so long, I threw myself upon the box and got right to work, snapping pictures fast as the temptation to tear into each bowlful proved overwhelming. I must apologize in advance for the sloppy photos that resulted.
First up was Mexican Chocolate, an unassuming shade of medium brown that concealed what intense flavors it contained. Smelling of sugar and cocoa with a few floral notes and a fragrant vanilla perfume, only a taste would tell what a fox in sheep’s clothing it truly was. Melting smoothly across my tongue like no other vegan ice cream has before, snatches of sweet cinnamon burst like fireworks before engulfing the whole palate. Super smooth, velvety, and rich, I swear my eyes must have rolled back into my head on the first taste. An incredibly well balanced concoction, the spice actually is the star here, while the chocolate flavor provides an elegant backdrop to support it. Sad to say, the entire container was gone before I had finished writing down notes, and I could have easily polished off two or three more right then and there had I been given half a chance.
Moving next to Chocolate Coconut, I could already tell that good things were in store just by the tropical scent that dazzled my nose while photographing this stuff. Casually sneaking a taste while I had my back turned, my mom declared “Wow, that is coconut!” and a moment later when I tried it for myself, I must have echoed her words exactly. So very coconut, it’s crazy! Like an exotic vacation in the tropics, smothered with decadent, creamy chocolate, who needs paradise when you can have ice cream? Pieces of shredded coconut emerged in every spoonful, adding to the astonishing flavor, but as a fair-weather coconut enthusiast, this was a bit much for me. Coming off as perhaps gritty when it looks like it should be smooth, it was still very good overall… But not exactly my cup of tea.
My enthusiasm for this next flavor is simply through the roof, and I couldn’t possibly wait to declare this one as my favorite of the batch, the clear winner even in a race of champions: Chocolate Black Russian. Now, I had only heard of a white russian previous to this experience, but a little bit of research proved that a black russian was pretty much the same thing, only without cream. Pretty clever, Wheeler! Having had little experience with alcohol, I wouldn’t be able to tell you how close this comes to the original drink, but to me, this ice cream base is the best coffee ice cream I have tasted since going vegan. Seriously, my first thought was “Woah, this seriously tastes like Häagen-Dazs!” I still can’t quite wrap my mind around it, the flavor is just so insane. Add in some huge slabs of bittersweet chocolate that snap cleanly between the teeth, and I swear my heart could have stopped while eating this and I wouldn’t have noticed. It is that good. If heaven were an ice cream, this must be what it tastes like.
Finally, all that remained of my incredible treasure was Peanut Butter Chocolate Chip. Sporting those same lovely chocolate chunks as the Black Russian, it was certainly a treat just to look at. Smelling of nothing but roasted peanuts, it promised a serious peanut-punch despite its pale pallor. Rich as a spoonful of pure, frosty peanut butter with chocolate sprinkled in, this stuff is maddeningly addictive. For those who are already harboring peanut butter obsessions, this just might be like crack-cocaine, so I must warn against trying it. Especially since that would leave more for me.
This stuff was so convincing that I was almost worried that it might not be vegan after all, but the proof was in digestion: Days later and still no ill effects, I’m thrilled and overwhelmed at how delicious this new dairy-free option is. Although it’s still a bit hard to come by, slowly but surely Wheeler’s is breaking into various restaurant menus and hopefully on to the open market… I just wish it would hurry up, as my main complaint is that they didn’t send me enough!
[Written for Go Dairy Free.]
“Work” seems to have become synonymous with life these days, and it’s hard to deny that both the business and academic world are both moving at a break-neck pace. Everyone can identify with the frustration that there are too few hours in a day, and that “to-do” list that continues to grow faster than kudzu, no matter how many things are actually accomplished. At the tail end of those busy, stressful days when it’s nothing short of a miracle to have survived the pressure without cracking one bit, it’s usually the most that I can do to just dump my exhausted body into bed, lest I end up shattering at the last minute. Of course, with so many thoughts swirling around my burned-out brain, the sleep that follows is never restful, and then the following day is only that much more difficult to face. Seeking some way to unwind a bit to prevent that whirlwind of ideas from stealing away my sleep, I recently decided to turn away from the inviting bedroom, and instead toward… The bathroom.
That’s right, the old childhood joy of a bubble bath can also do wonders for the weary worker. Engulfed in warm, soothing water, it’s almost as if the stresses that would haunt me day and night are popping just like the bubbles before my eyes. Tucked in under that blanket of sweet-smelling foam, it’s like a dress rehearsal for the main act of somnolence, preparation and practice before trying the real thing. Strange as that may sound, I suppose I really had forgotten how best to drift into dreams at night, and this drill is a welcome reminder.
Rinsed clean of the endless stream of critical thoughts, constant worries, and nagging assignments, I emerge from this first bed of water, ready to stumble into the other one of fabric. As I stumble off to find my resting place, sleep has already begun to steal away at my consciousness. Taking one final glance back at the simple fixture that has set my mind at ease so effortlessly, I could swear that it was actually smiling at me.
But perhaps that was just a dream.
[The pattern for "Tubby" will be available on MochiMochi Land very soon, so stay tuned!]
Don’t worry, it’s still vegan as long as they’re ceramic!
Times of merriment and gluttony are already becoming a distant memory- The side dishes devoured, gingerbread house picked clean; all that remains are those dirty dishes, and perhaps a bit of extra “holiday cheer” around the hips. After so much excess and that New Year’s resolution still fresh in your mind, I do feel a bit guilty tempting you with additional sweets… And yet here I am, with a product review for you of nothing less decadent than some fancy chocolate. But wait, don’t go! This one is different from your run of the mill candy bar, and could even satisfy the need to cut back after that extra helping of Christmas cake.
Packaged in diminutive little tins, Sweet Riot provides that little chocolate hit right when the craving strikes, but in a respectable portion. Easy to fit into a purse or pocket, they’re the best thing since sliced bread- Or at least since breath mints. Plus, once all of the sweet morsels inside are long gone, you can find many cute and creative ideas on how to recycle the tin on their website.
I had the pleasure of sampling Flavor 65, meaning 65% dark chocolate surrounding roasted cacao nibs. Pouring out the shiny pebbles onto the table, I thought for sure that those insignificant brown specks wouldn’t last ten minutes for lack of substance. Boy, was I ever wrong. Intensely chocolate-tasting with a fruity touch of sweetness, followed by hint of bitterness and then that insatiable crunch when you get to the center of the nugget, these things were just packed with flavor and toothsome texture. Just the right balance of cocoa and sugar, crunchy and creamy, I don’t think anyone would be able to find fault in this formula.
The only downside is the high price, but since you really do get what you pay for in terms of quality cacao, it’s just another incentive to make those sweet treats last a bit longer.
If there was ever one single food trend that 99.9% of the population could identify with, foodie or not, it would absolutely be the ingenious Japanese creation known as sushi. Climbing up the ranks of culinary fads so rapidly that it has barely established it’s roots in the US before hitting cult-status. Fanatics sprung from the woodworks and soon, it seemed as if the country was engulfed in a collective obsession over those rolls of vinegared rice. One could practically trip over all of the dime-a-dozen sushi joints sprouting up in metropolitan areas, and I personally have yet to see a single one of them go under. It would seem as if every last person on earth were enamored with them, and their appetites as bottomless as the wallets that strain under their often exorbitant prices… And I am certainly not excluded from this majority. As shocking as it is to still find the stray uninformed eater who has yet to try sushi for themselves, it is even more startling to still encounter confusion when I profess my love for this simple fare. “But… I thought it had fish in it? Are you sure you’re VEGAN?” they might ask incredulously. While hundreds of different vegetable combinations and recipes struggle to emerge from my slightly gaping mouth, the overwhelmingly abundant options prevent more than a feeble response of “Of course, there are vegetable sushi…!”
Coming from someone who partakes in some sort of rice rolls about once a week, you would expect a slightly more in-depth explanation, but if you ask me, sushi speaks for itself. So simple in its basic construction but with so many complex adaptation and options along the way, it’s no wonder that the preparation of this ubiquitous Japanese specialty is considered an art in its homeland. When it comes right down to it however, I take the purist’s approach and pursue the easiest choices, guaranteed to be found on any menu. The sheer number of kappa maki that have rolled down into my gullet over the years would be terrifying to account for, to say the least. They’re my idea of comfort food, and so every time I returned home for a weekend between classes, there would always be sushi in the dinner plans.
Unfortunately, the difficulties of ordering in most rinky-dink restaurant become abundantly clear from the moment that we’re seated, and the waiter can’t even tell you what certain dishes are composed of. The rank smell of stewing chicken wafts out of sticky kitchen doors and stamps out the scent of what’s actually being served. Requests for separate plates go unheeded, and fish comes piled on top of my sad, squished rolls, rendering them uneatable. These occurrences are nothing new, but worst of all is when orders get mixed up, an suddenly an unseen hand above my head drops a bomb: A plate with only fishy flesh.
Vegetable sushi. What is so hard to understand about vegetable sushi? I’m sure that one combo platter is just as easy to make as another, but that doesn’t mean that they can be prepared interchangeably! A lovely work of art in it’s own right, it’s almost an insult to return such a meticulously constructed platter back to the kitchen, as I’m sure most other patrons would be delighted with the brightly colored fish perched delicately on their starchy thrones. My confidence abandons me, and the most I can do is stare sadly at those unsavory sushi. With nothing else to eat while the rest of the family digs in, ordering sushi starts to become more of a trial than a treat. Struggling to replace this offensive dish with the correct one for several more minutes, followed by another long wait while a new plate is prepared… It’s a surprise even to me that my love for the stuff still remains untouched by the end of such arduous meals.
I can’t be the only one to have experienced this, and yet there is still such an enthusiastic reception for sushi that it clearly has a firm hold on a multitude of palates near and far. Perhaps it’s the promise of exotic new flavors, the sheer possibilities that keep sushi fans coming back for more… Or just the possibility of making it in the comfort of one’s home that makes it all the more appealing- Something that I can certainly agree with!
Okay, so you caught me. It was in fact my birthday on Saturday, as much as I try to deny it, but thank goodness it’s over and I don’t have to deal with it again for another year now. You see, I’m not too keen on my own birthday for various reasons, but if it’s a friend’s time to celebrate, then that’s a completely different story. As the resident baker, it suddenly became my job to make the cake any time a holiday or special occasion arises, and that means I make a whole lot of birthday cakes. Multi-layered masterpieces, humble 6-inch rounds, and of course those ubiquitous cupcakes, each request was as fun to fill as it was to deliver and see the recipient’s happy face. In the days of commuting to school by train, this was no problem, as a cake in a box was no hassle to carry for those short 15 minutes in transit. More recently though, it hasn’t been nearly so simple; As more and more friends are “met” though blogging, keeping up with all of the dates is one thing in and of itself, but the issue of giving a treat to someone hundreds of miles away is no picnic either. Sure, cookies travel well, but who’s heard of a birthday cookie? It’s all about the cake and you know it.
As luck would have it, I happened to stumble upon Angry Chicken while blog-hopping a month ago, and this particular post really hit a chord. Although the Christmas gifts were already packed and on their way, this page was quickly bookmarked for future reference, as such a brilliant idea would surely come in handy sooner or later. Turns out this assumption was correct, as there I found myself, poking through my closet in search of a decent jar with a lid (And in my mess of craft supplies and forgotten junk, that’s not as easy as it might sound, by the way.) Washed, cleaned, and full of batter, I tossed that jar into the oven just like any other cupcake, and watched with great delight as the contents rose perfectly to the top.
Luck must have smiled on me here, as I was in one of those rebellious “I don’t wanna measure anything because I’m sick of keeping these meticulous notes all the time!” sort of mood. Fully expecting this thing to start spewing chocolate goo all over the insides of my oven, the results were a wonderful surprise, and I hoped they would also prove delicious! To make sure that it didn’t dry out in transit, a generous splash of Kahlua was in order right before packing it up, and then I could just hope for the best. Thankfully, it sounds like the birthday girl that this was intended for had a wonderful day, and if my cake could play any role in that happiness, then this is definitely a practice worth keeping.
If you haven’t yet heard of Sweet & Sara vegan marshmallows, then you are either not vegan or foodie-oriented, or you live under a rock. Sorry to break it to those who might still be residing in the stone age, but these incredible confections have been the most exciting product to hit the marketplace since Soyatoo. Currently, they’re the only brand of marshmallow suitable for vegans, so they hardly need any extra buzz to pump up sales… Of course, for the purposes of scientific research, I felt it was my duty to see for myself what the hype was all about. It’s all for the benefit of vegan-kind, you see!
Two high and low points are immediately obvious about this product before we even leave the store: They cost one serious chunk of change in comparison to the standard factory-made marshmallow, and can be rather difficult to obtain locally if you aren’t lucky enough to live near a Whole Foods (unless you’re dead set on getting your mallow on, in which case they can be ordered online.) These points seem only like negatives, but trust me, if those barriers didn’t exists, I don’t know how I would convince myself to eat anything other than those sugary white pillows.
For this simple taste test, I only purchased the standard vanilla variety, but they also come in toasted coconut, and are even used to create some devilishly decadent pre-packaged s’mores, things that clearly need further investigation in the future. Biting into one plain, cold mallow, you might not expect much of a taste sensation, but these babies were in a whole different league than the standard: Soft, creamy, and just a tad chewy, it was like biting into a vanilla-scented cloud. While I had imagined that eating them straight would be tooth-achingly sweet, they actually proved to have a relatively balanced sugar content, which made them dangerously munchable. Admitedly, I can’t say that they truly struck me as being “fluffy”, but trust me, these aren’t just full of air like the traditional “jet-puffed” mallows; These are confections of substance!
Before I had the chance to mow through the package as is, I decided to roast one over an “open flame” (read: my gas stove) and see how it stacked up. Sure enough, the edges began to brown and bubble in no time, yielded a saccharine, gooey ecstacy, far better than any campfire treat that I could remember. Even cut into pieces and drowned in a cup of hot chocolate, they still held their own, refusing to melt before the bulk of the drink had been imbibed, and lent a delicious added sweetness to the whole beverage. Truly, I don’t think that you can go wrong with these, no matter how you choose to indulge with them.
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