BitterSweet

Supersize My Snack

When a standard assembly of cake and frosting just won’t do, and the birthday girl won’t give any hints about her favorite flavors, what’s a baker to do? Stick to the same old, somewhat boring but crowd-pleasing classics? Not on my watch! This sounds like the perfect opportunity for experimentation.

Inspiration for this one came from an unlikely source, not exactly the stuff of celebration or happiness, but in fact, the obituaries. At a loss for how to spoil my sister on her 23rd birthday, it was the last thing on my mind as I was reading the newspaper and came across the announcement that the world had just lost Richard LaMotta, inventor of everyone’s favorite frozen treat, the Chipwich. A staple of American culture, I can’t be certain I’ve actually eaten one myself, but I definitely grew up surrounded by them. The loss was crushing, but my sadness was soon forgotten when I realized that very concept might be just the ticket to a novel new birthday cake.

Taking some liberties with the design, I switched out the traditional vanilla ice cream for chocolate, a move that my vanilla-ambivalent sister greatly appreciated. Though chocolate chip cookies and chocolate ice cream are hardly a creative combo, I knew for sure that my sister had a soft spot for both. Throw in some colorful, crunchy sprinkles to coat the sides, and you had yourself a deal.

Needless to say, it was an unqualified success with the birthday girl.

My only suggestion for anyone wishing to make their own chipwich cake, is to absolutely make the cookies thinner than what is pictured here! I took a full batch of my Bakery Style Chocolate Chip Cookies (published in Go Dairy Free) and simply divided it between two 8-inch round cake pans. Next time, I would use only half that amount, because the effort it required to slice through those giant cookies was practically herculean! We had to break out both the electric knife and the kitchen torch!

Additionally, make sure you allow plenty of time for your ice cream to set up and freeze solid, so that it doesn’t melt before you finish cutting the cake. I used a 1/3rd batch of my favorite chocolate ice cream recipe, minus stracciatella, in this case.

If there ever was a way to improve on such a fantastic sweet treat, this would have to be it!

Cool as a Cucumber

Five months later, after languishing in the back hall closet unboxed and completely untouched, the spiralizer that I got for my birthday finally made its debut appearance. It’s not that I didn’t want it- I had put it on my wish list after all- But between a lack of time and a leaning towards heartier, simpler, cooked foods, such a frivolous contraption seemed utterly out of place in a winter kitchen. Amazing how things change! Now that the temperature is pushing 90, with humidity enough to swim through the air, the idea of raw vegetable noodles sounded too appealing to resist. Seizing the opportunity to finally play with my new toy, a cool and refreshing dish made almost entirely of cucumber sounded utterly perfect in the heat of midday.

Almost too simple to even mention, but absolutely too delicious not to, into my bowl went one spiralized English cucumber (peeled), a dollop of homemade walnut pesto, a handful of grape tomatoes, and a light drizzle of avocado oil to bring it all together. Lunch was ready in 5 minutes flat, and I was astounded at how satisfying my bowl of green was.

Replicating these noodles without a fancy gadget would be no sweat, too! Just use a regular vegetable peeler to make thin, flat noodles, or step it up a notch and break out a julienne peeler to make something more akin to spaghetti.

The secret to speeding through this dish is making the pesto in advance and freezing it in cubes. I use a really small tray of ice cube dots, so it’s very convenient to grab 3 or 4 for a dish of cucumber noodles, or just 1 to spread on toast. It’s nice to have the flexibility to use exactly as much as it takes to cover the job.

Though I hardly feel that the world needs yet another pesto recipe, just in case you’re curious, this is the way I do it. Forever petrified of getting pine mouth, I tend to avoid pine nuts, and thus lean on walnuts to take their place here. A tiny drizzle of olive oil might be necessary to get the mixture smooth, but just play it by ear; I found it to be the perfect consistency without any added fat.

Walnut Pesto

1/4 Cup Walnut Pieces
1/4 Cup Nutritional Yeast
3 Cloves Garlic
2.5 Ounces Fresh Basil, Rinsed
Juice of 1 Lemon (About 1/4 Cup)
Tiny Pinch Ground Nutmeg
Salt and Pepper, to Taste

Toss the walnuts, nutritional yeast, and garlic into you food processor or blender first, and pulse for 30 seconds or so to combine. Make sure that no large chunks of garlic remain, and scrape down the sides of the bowl thoroughly before proceeding. Add in the basil, and pulse to break down the largest leaves before slowly drizzling in the lemon juice. Continue to pulse until the mixture is a fairly rough puree. Add in the nutmeg, salt and pepper as desired. Incorporate a tablespoon or two of oil if needed to achieve your desired consistency, or just leave as is. Use immediately or freeze into ice cubes. Once frozen solid, transfer the cubes into a zip-top bag or air-tight container. Will keep in the freezer for 3 – 4 months.

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Real Vegans Eat Quiche

I’ll be the first to admit, it sounds like the punchline to a joke: Soy-free, vegan quiche.  Far from what the crunchy-granola name would lead one to believe, this simple brunch staple has a lot going for it in the flavor department.

Ever since that fateful day when Melisser burst into my kitchen and whipped up the most amazing tofu-based quiche I had ever apologetically stuffed into my mouth, I’ve been a tad preoccupied with the idea of these dainty little pies. A savory, satisfying, and highly adaptable filling all neatly contained in a tender, flaky crust- What’s not to like? Well, for some, I understand that the inevitably soy-filled vegan versions can be a turn off, since nearly everyone seems to be concerned about that controversial little bean these days. Thus, I felt we have been long overdue for a revised alternative. This was a job for… Chickpeas!

I have yet to meet anyone who could claim to dislike chickpeas, and considering that they make up the bulk of some of my favorite foods like hummus and falafel, they seemed to hold great potential within their modest tan skins. Perhaps the best thing about this recipe, however, is that it’s infinitely changeable, depending on availability of produce, or your mood. Just switch out any veggies that don’t appeal, or spice it up if you so desire. Basically anything goes here!

Chickpea-Veggie Quiche

Whole Wheat Crust:

3/4 Cup White Whole Wheat Flour
1/3 Cup Barley Flour
1/4 Teaspoon Salt
1/4 Cup Olive Oil
1/4 Cup Cold water

Quiche Filling:

1 Medium Zucchini, Chopped into Half-Rounds
1/2 Medium Red Bell Pepper, Chopped into Short, Thin Strips
1/2 Cup Peas, Fresh or Frozen and Thawed
3 Scallions, Thinly Sliced
2 – 3 Cloves Garlic, Minced
1/2 Cup Garbanzo Bean Flour
1 Tablespoon Potato Starch
2 Teaspoons Nutritional Yeast
1/2 Teaspoon Salt
1/4 Teaspoon Dried Thyme
Pinch Dried Sage, Powdered
1/8 Teaspoon Paprika
1/8 Teaspoon Baking Powder
1 Cup Vegetable Stock or Water
1 Tablespoon Olive Oil

Preheat your oven to 350 degrees, and lightly grease a 9-inch round fluted tart pan with removable bottom.

The easiest way to make the crust is in a food processor, but if you don’t have one, you can also make it by hand. Just combine both flours and salt in a large bowl, and add in the oil. Mix well, and then drizzle in water until it comes together in a cohesive dough. Otherwise, you can simply toss everything in the food processor, and drizzle in water until it comes together in a cohesive dough. One method saves you time and the other saves you dirty dishes to wash later, so pick your poison.

Move the dough into your prepared tart pan, and use your fingertips to press it evenly into the bottom and up the sides. If it seems sticky, lightly moisten your hands to make it easier to handle. Bake for about 10 – 15 minutes, just to help it set up a bit and very, very lightly brown. Let cool.

For the filling, toss your chopped veggies, scallions, and minced garlic together to achieve and even distribution of everything, and then transfer it into your par-baked crust. You want to just about fill the pan with veggies, like so:

In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nooch, salt, herbs, spices, and baking powder. Pour in the vegetable stock or water and oil, and whisk until smooth. It should be about the consistency of pancake batter. Pour this batter on top of your veggies situated in the quiche pan, making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.

Bake for 45 – 55 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for at least 15 minutes before slicing. (The leftovers also taste great cold, in my opinion!)

Serves 8 – 10

Printable Recipe

Blondies and Brownies

For such a simple concept, blondies and brownies sure can be a controversial subject. Feuds have been ignited and culinary wars waged in search of the best recipes. Some prefer the spongier, cake-like bars, while other go for the bars that are just steps away from being pure fudge. Throw the whole vegan requirement into the mix, and you’ve got yourself one big, nasty, gooey mess. It has always astounded me that for all the hundreds of egg-less, milk-less recipes out there, less than 1% of what I’ve tried would be worth making a second time. Fed up with the drama and disappointing results, I finally took things into my own hands.

Though it took nearly six months longer than originally planned, happily, this is one ebook that has no season; Blondies and brownies are the perfect snack or dessert any time of the year, for nearly any occasion! Each recipe is designed to feed a crowd, so they’re excellent options for parties, pot lucks, and bake sales as well.

Of course, you can expect plenty of mouth-watering photos with every tempting recipe, such as…

Equal parts blondie and brownie options, twelve recipes in all, this volume includes…

Ambrosia Blondies
Browned Butter Pecan Praline Blondies
Cafe au Soja Lait Brownies
Cookies ‘n Fudge Brownies
Double Chip Peanut Butter Blondies
German Chocolate Brownies
Luscious Lemon-Swirled Brownies
Power Brownies
Salted Dulce de Coco Brownies
Spicy Date Blondies
Turkish Delight Blondies
Zested Cranberry Streusel Blondies

…Not to mention the countless variations possible with different flours, mix-ins, and flavors, with helpful hints and tips sprinkled throughout.

Well, are you in the mood for a blondie or brownie yet? For just $5, you can satisfy your sweet tooth with as many of these classic baked treats as you can mix up!

Slowly, and then Suddenly

Does every winter seem so interminable, piling snow in, month after month?  Endlessly whipping us with frozen winds, and laying out booby traps of black ice beneath us?  Relentlessly frosting over windows and preventing a better look at the barren world outside?  I can’t quite remember, but I do know that without fail, one morning, I will wake up and it will suddenly be summer.  No spring, no brisk but refreshing breezes, no wind-breaker or light coat weather.  Out of no where, grass and leaves have returned, green flooding the yard, the neighborhood, and all spaces in between.  Heat and humidity that slaps you upside the head the moment you open the front door.   It’s quite a shock to the system.

There are in fact, probably four posts almost precisely like this one, landing every year at the time that I realize, Would you look at that, we made it through the winter.  Perhaps I’m just that simple, but it never fails to amaze.  True, it is only May, but it feels downright summery.  Clearly, I’m fighting a losing battle against time here, and lost quite a few months already, but that’s okay; I’ll take one order of warm summer sunshine, hold the mosquitoes, thank you very much.  All we can do is keep moving forward, right?

And so in typical fashion, the ice cream maker has been churning at full-tilt once again.  The only thing better than a refreshing day outside is returning home to a frozen treat, if you ask me.  I was all set to just make a simple, no frills ice cream was when I stumbled upon this post by Tartlette, and just as suddenly as the season had hit, I knew that I needed something more.  I just couldn’t scroll past those luscious slabs of pale ice cream contained by thin chocolate cookies.

Seeking something a touch lighter than chocolate, however, the first thing to go was the cocoa. Modeling my cookies more after graham crackers, but inserting fragrant black tea into the mix, these were much more than just ice cream conveyance devices. Crisp, buttery, aromatic; They were actually good enough to eat alone. And that ice cream. Oh, the ice cream. Whereas I’m sure that many people would write it off for being too plain, the delicate nuances of vanilla bean and honey flavor are so clean and pure, they simply come alive. Everything works in perfect harmony. It may not be exciting enough for some, but this is one treat that I made with myself in mind, and I’m pretty sure my target customer was quite pleased.

Vanilla Bean “Honey” Ice Cream

3 Cups Unsweetened MimicCream
2 Tablespoons Arrowroot
1/2 Cup Honey-Flavored Agave Nectar
1 Whole Vanilla Bean, Split and Seeds Scraped

In a medium saucepan, vigorously whisk together the MimicCreme and arrowroot so that there are no lumps of starch remaining. Set the pan over moderate heat, and add in the agave and vanilla bean seeds. Whisk occasionally, until it just comes to a boil, and the liquid has thickened significantly. Turn off the heat, and let cool. Chill for at least 3 hours, and then churn in your ice cream maker according to the manufacturer’s instructions. Move the freshly churned and still soft ice cream into a 9 x 9 inch square baking pan, smooth it down into as even a layer as possible, and stash in the freezer until frozen solid; at least 6 hours.

Black Tea Graham Crackers

1 1/4 Cups White Whole Wheat Flour
1/2 Cup Graham Flour
1 1/4 Cups Confectioner’s Sugar
1/4 Teaspoon Salt
6 Bags Black Tea, Opened and Leaves Removed
1 Teaspoon Baking Powder
1/2 Cup Margarine
2 Tablespoons Honey-Flavored Agave Nectar
2 Tablespoons Plain Soymilk
1 Teaspoon Vanilla Extract

Preheat your oven to 325 degrees, and line two baking sheets with parchment paper or silpats.

Place both flours, sugar, salt, tea leaves, and baking powder in your food processor, and pulse briefly to combine. Cut the margarine into chunks, and add it as well, pulsing to incorporate, as if you were making a pie crust. Once you achieve small, pea-sized pebbles and a coarse texture in general, add in the agave, soymilk, and vanilla, and pulse just until the dough comes together into one cohesive mass. Divide it into two equal pieces.

Take one piece and lay it out on one of your silpats. Place another silpat or piece of parchment paper on top, to prevent the dough from sticking to your rolling pin, and roll it out to about 1/8th – 16th of an inch in thickness. If it’s really sticky and difficult to work with, just stick it in the fridge for 15 – 20 minutes.

Remove the top silpat or parchment, and bake for about 15 minutes, until the edges are lightly browned. Quickly cut out whatever shapes you desire while still hot, and then let the cookies cool before removing the excess. Repeat with the remaining half of dough.

To assemble your sandwiches, use the same cookie cutter, or the same shape in one size smaller, and cut out slabs of ice cream. Sandwich them between two cookies, and eat immediately, or return them to the freezer for later consumption. Personally, I actually like them better after they’ve been sitting for a couple days and the cookies have had a chance to soften to meld to the ice cream more.

Yield Varies Depending on Cookie Cutters

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