tag:blogger.com,1999:blog-74947519977744413372024-02-07T19:20:30.135-08:00Elise in the Snow and SunAnonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-7494751997774441337.post-46485136552903444292014-01-06T08:56:00.001-08:002014-01-06T19:02:41.891-08:00Jammy Baked Oatmeal CupsAh, the New Year. That time of year when I quasi-pledge to eat healthier, develop some healthy recipes, and then add sugar...<br />
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Happy 2014!<br />
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<tr><td class="tr-caption" style="text-align: center;">Sugar. <i>Brown</i> sugar!</td></tr>
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Although this recipe is not quite as healthy as my <a href="http://eliseinthesnowandsun.blogspot.com/2013/01/eggless-new-years-muffins-whole-wheat.html">New Year's muffins</a> from last year, it still gives you a healthy dose of fibre and protein with the oats. I added the jam for flavour and prettiness. That is absolutely a legit reason.<br />
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I developed this recipe for my mother, who has been trying to add oats to her diet for cholesterol reduction but cannot stand oatmeal! I got the seal of approval from her on this one ;) These gems come together with a lovely squidgy texture and comforting subtle molasses notes from the brown sugar. However, please note that, unlike many of the baked recipes on this website, these oatmeal cups <b>contain egg</b>. <br />
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<span style="font-size: large;">Jammy Baked Oatmeal Cups</span><br />
<span style="font-size: small;">Adapted from <a href="http://www.eatliverun.com/maple-nut-baked-oatmeal/">Eat, Live, Run</a> blog.</span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">Makes 18 muffin cups</span> </span></span><br />
<ul>
<li> 2 1/4 cups quick cook or rolled oats</li>
<li>1/4 tsp salt</li>
<li>1/2 tsp baking powder</li>
<li>1 tsp cinnamon</li>
<li>3/4 cup light brown sugar, packed</li>
<li>2 1/2 cups milk (I use skim dairy)</li>
<li>2 large eggs, lightly beaten</li>
<li>2 tbsp apple juice</li>
<li>6 tbsp jam of choice (or enough for 1 tsp of jam per cup)</li>
</ul>
<ol>
<li>Preheat oven to 350F. Line a regular-size muffin tin with silicone liners (or grease tin).</li>
<li>In a large bowl, mix together oats, salt, baking powder, cinnamon, and brown sugar.</li>
<li>In a medium bowl, mix together milk, eggs, and apple juice.</li>
<li>Add the wet mixture to the dry oats mixture and combine fully.</li>
<li>Fill each section of the muffin tin 1/3 full with batter. Add a teaspoon of jam atop the centre of the batter. Add more batter to each section of the muffin tin until 2/3 full.</li>
<li>Bake each batch of oatmeal cups for 25-30 minutes. Cups will be ready when the top of each cup is set and just beginning to turn golden brown.</li>
<li>Let oatmeal cups cool in tin for 10 minutes then transfer to a rack until cooled to room temperature. Serve!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mFQS7iGVjm7IHHHzcIzMpS4gFgjwwCd8T8Jn90XtrXJHj5mSIuez6iUgFqUQABfe6VV3_N5FKHP6T_ORcg2BIJJUcK4TyHiyO97o8DV5dFQrOxtpqgPFEiaEWG0KCrVzJ2SFssQvYbab/s1600/lined+up+2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mFQS7iGVjm7IHHHzcIzMpS4gFgjwwCd8T8Jn90XtrXJHj5mSIuez6iUgFqUQABfe6VV3_N5FKHP6T_ORcg2BIJJUcK4TyHiyO97o8DV5dFQrOxtpqgPFEiaEWG0KCrVzJ2SFssQvYbab/s1600/lined+up+2.png" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com2tag:blogger.com,1999:blog-7494751997774441337.post-81501992411529036322013-12-15T02:47:00.003-08:002013-12-15T02:47:57.112-08:00Diabetes Friendly Chocolate Crinkle Cookies (eggless)<div class="separator" style="clear: both; text-align: center;">
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Finally, deadlines are calming down enough for me to return to the kitchen and keyboard! Christmas is coming, so... Bring. On. The. Baking. I've started off the baking season by making a diabetes-friendly version of the <a href="http://eliseinthesnowandsun.blogspot.com/2013/11/chocolate-orange-crinkle-cookies-vegan.html">Chocolate Orange Crinkle Cookies</a> that my family and I enjoy so much.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zpb7Q-lZEf_mnQ6JV29Dh-Uqhrku5w3plwW1f3V6-b0vBaaAeIoOvrYloOWQ9b_emogTjq5ehhOlnaxa1APTz9lepd9PCFEfaMJ-Lf5pDgrGoJHibv4LuPA4ifZzixzbBPVKleZuJB2B/s1600/comparison+of+cookies.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6zpb7Q-lZEf_mnQ6JV29Dh-Uqhrku5w3plwW1f3V6-b0vBaaAeIoOvrYloOWQ9b_emogTjq5ehhOlnaxa1APTz9lepd9PCFEfaMJ-Lf5pDgrGoJHibv4LuPA4ifZzixzbBPVKleZuJB2B/s1600/comparison+of+cookies.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fig. 1. Crinkle cookies, a comparison.</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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You may remember from my <a href="http://eliseinthesnowandsun.blogspot.com/2013/01/eggless-strawberry-lemon-poppy-seed-loaf.html">Strawberry Lemon Poppy Seed Loaf</a> recipe that my father is a quite recently-diagnosed diabetic. While that recipe is a previous attempt at diabetes-friendly baking (i.e. delicious by not as diabetes-friendly as I would have liked), I've learned a lot more about what he needs for an improved diet.<br />
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This version of the crinkle cookies is made with whole wheat flour, sucralose, and ground almonds. The result is a denser, springier version of the cookie. They are quite different in comparison, and the family favourite is still the original sugar-laden version. However, these little fellas are still delicious. My father loved them and my mother, who is a diabetes-free sweet lover, couldn't believe that they were made with whole wheat! Score 1 for Elise ;) I'm going to try hard to make sure that there are sweets on the table that my father can eat this Christmas.<br />
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<tr><td class="tr-caption" style="text-align: center;">Comfort and joy.</td></tr>
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I'm posting the full recipe here because I made some serious adjustments to make these diabetes friendly. However, full credit for the original recipe, which is sugary and peppermint based, goes to Sarah of <a href="http://www.thesweetlifeonline.com/">The Sweet Life</a>.<br />
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<span style="font-size: large;">Diabetes-Friendly Chocolate Orange Crinkle Cookies</span><br />
Adapted from <a href="http://www.thesweetlifeonline.com/2012/12/03/chocolate-peppermint-crinkle-cookies/">The Sweet Life</a> blog.<br />
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Makes 4 dozen small cookies<br />
<ul>
<li>2 cups whole wheat flour</li>
<li>2 1/2 tsp baking powder</li>
<li>1/2 tsp salt </li>
<li>1 cup cocoa powder</li>
<li>2 cups granulated sucralose (e.g. Splenda)</li>
<li>1/2 cup vegetable oil (my preference is canola oil)</li>
<li>1 cup + 2 tablespoons unsweetened applesauce</li>
<li>1-2 tsp vanilla extract</li>
<li>zest of one small orange</li>
<li>1 cup ground almonds, preferably toasted, for rolling (there will be left over almond)</li>
</ul>
<ol>
<li>In a medium bowl, combine the flour, baking powder, and salt. Set aside.</li>
<li>In a large bowl, combine cocoa powder, sucralose, oil, applesauce, vanilla extract, and orange zest. Stir until well incorporated.</li>
<li>Add flour mixture to wet mixture and mix until combined. Cover with plastic wrap and chill in the refrigerator for 1-2 hours.</li>
<li>Once dough is chilled, preheat oven to 350F. Line one or two baking sheets (i.e. however many can fit on the middle rack of your oven!) with parchment paper or silicone baking mats.</li>
<li>Take tablespoon size portions of the dough and roll into balls. Toss in ground almonds until evenly coated. Space evenly on the tray with approximately 1 inch of room between each cookie.</li>
<li>Bake for 10-11 minutes. Cookies should have started to crack and be slightly firm to the touch. Cool on the baking tray for a few minutes then transfer to a wire rack to cool completely. Serve!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoaNz8szy9eCWDUoOAhnMRJSLdA-Iol_nV2jEA-SdRO-wiC3_J3_GVHdw49y13sqbrLXfvK_w83LlVWmc1hIPeSK3IDsJWujzDEOnQlPxyioitRkSsDaaePPDWYCreqf9j_SyjP7eEyWE/s1600/single+white+diabetes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnoaNz8szy9eCWDUoOAhnMRJSLdA-Iol_nV2jEA-SdRO-wiC3_J3_GVHdw49y13sqbrLXfvK_w83LlVWmc1hIPeSK3IDsJWujzDEOnQlPxyioitRkSsDaaePPDWYCreqf9j_SyjP7eEyWE/s1600/single+white+diabetes.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-6632780704076134942013-11-16T21:28:00.000-08:002013-12-14T20:02:40.334-08:00Chocolate Orange Crinkle Cookies (vegan)Here is a super quick post to say "I'm still alive, but my brain disagrees". Waaaay too much work. Unfortunately this means that I am eating all kinds of packaged sweets and processed foods rather than being able to make my own at home.<br />
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<tr><td class="tr-caption" style="text-align: center;">What's better than a crinkle cookie? A stack of crinkle cookies, of course!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pbHc81TlU9B1rKCgF-J5oRs0qS6-6GU5b1_p_anfXgrTYi_D7wn-IujhCXGAVpLrqmOvTJWG5ARPjwEYPCVvfjqp67DWL7nsnpiaTctZF0N3GO8rG-aU-oxzP1gTrYgxcwOW0lGwlwws/s1600/new+crinkles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
To remind me that good things are to come in a month or so - when I can finally relax and get in the festive Christmas mood - I'm sharing one of my favourite recipes from the blogosphere. Hopefully I'll be able to make them again soon!<br />
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These chocolate orange crinkle cookies are soft, fudgy, and generally to-die-for. They are also a brilliant cookie as they don't really need any extra decoration beyond the prescribed icing sugar to look festive. The original recipe is peppermint based (which is also tasty), but I am in love with my orange version. Sub-out the peppermint oil for the zest of 1 medium orange, and replace crushed peppermint candies with the equivalent in hard orange candies. Et voila!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvghNI0qB7j6OIIdgmpSFdJHSK8Ym0l6jVO4i5dn1zeAZQ_uuvDRH2Uhy9lzAiEufZ7rDkPA-cNu4DAV9SlTDlcdxfsFTMYhhENetwaFh1vr2JSvLYmqoI9CMachH9PTYcvqQ-DcoSDMp/s1600/new+crinkles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzvghNI0qB7j6OIIdgmpSFdJHSK8Ym0l6jVO4i5dn1zeAZQ_uuvDRH2Uhy9lzAiEufZ7rDkPA-cNu4DAV9SlTDlcdxfsFTMYhhENetwaFh1vr2JSvLYmqoI9CMachH9PTYcvqQ-DcoSDMp/s1600/new+crinkles.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Or up the festiveness with some crushed candies on top!</td></tr>
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This awesome recipe can be found via <a href="http://www.thesweetlifeonline.com/2012/12/03/chocolate-peppermint-crinkle-cookies/">The Sweet Life</a>. Thanks for sharing such a wonderful cookie with the blogosphere, Sarah!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVJ_Gey6AJc1jVHNOk0NTBN6F65YJimcJVd3g47JzlVnLriPG0yMiEed1ZpTlLoSD2e8aoS1ePOC4e9WrO810VuGbX3HkgxGF2btZ70BFKpkPd4TdsjT9dZH3Gs6wSXKHJ-pUjK6NhM4K/s1600/Cookie+Close-up.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAVJ_Gey6AJc1jVHNOk0NTBN6F65YJimcJVd3g47JzlVnLriPG0yMiEed1ZpTlLoSD2e8aoS1ePOC4e9WrO810VuGbX3HkgxGF2btZ70BFKpkPd4TdsjT9dZH3Gs6wSXKHJ-pUjK6NhM4K/s1600/Cookie+Close-up.jpg" height="400" width="397" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com2tag:blogger.com,1999:blog-7494751997774441337.post-67557612289822278912013-10-29T20:25:00.001-07:002013-11-01T21:52:29.190-07:00Pumpkin Chocolate Chip Cookies (eggless)I hadn't planned on baking chocolate chip cookies so soon after part one of <a href="http://eliseinthesnowandsun.blogspot.com/2013/10/the-chocolate-chip-cookie-experiement.html">The Chocolate Chip Cookie Experiment</a>. Then I came across a recipe for <i>pumpkin</i> chocolate chip cookies that also happened to be eggless. I also had leftover pumpkin from making cheesecake... so the matter was out of my hands, really. (I plead not guilty!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nzUFX32-LGSbrNBA7adh1DBXjlbJMz67Yi9Uz9CAFQzmLObeNLj0iugS2BqG7Kd2RGA0TltVpLJh-xhVp6h5LPmWHGQrx7jwcTyuu3TJfLwtarX2Mv2ZG-fe3d59ll29I-ep3GIcSWNN/s1600/puffy2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-nzUFX32-LGSbrNBA7adh1DBXjlbJMz67Yi9Uz9CAFQzmLObeNLj0iugS2BqG7Kd2RGA0TltVpLJh-xhVp6h5LPmWHGQrx7jwcTyuu3TJfLwtarX2Mv2ZG-fe3d59ll29I-ep3GIcSWNN/s1600/puffy2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden!</td></tr>
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Of course, I wasn't satisfied with leaving the recipe well alone, and I tried some variations. Following the recipe exactly produces a cake-y cookie, which is delicious but doesn't deliver the chewiness that I prefer (but some in my circle of friends and family did). However, it was easy to increase the chewiness by shaping the cookies into a disk (rather than the recommended ball shape) and <i>slightly </i>under baking. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O5GJTY7_KnyK4pSGpIXEYWfyIFzBNaotRi1ED9dRHN_hLqYUiEDe_HkhwYXOJwXfw3xyYPsqyuyqsrMgWoX7H_a2lRXfc65fbk_yGBnQNwpSzarJi5a32Ajm5ZZPdbxBTz85KW-y8VxW/s1600/varied.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9O5GJTY7_KnyK4pSGpIXEYWfyIFzBNaotRi1ED9dRHN_hLqYUiEDe_HkhwYXOJwXfw3xyYPsqyuyqsrMgWoX7H_a2lRXfc65fbk_yGBnQNwpSzarJi5a32Ajm5ZZPdbxBTz85KW-y8VxW/s1600/varied.jpg" height="400" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Chocolate Chip Cookie Experiment 1.5?</td></tr>
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I also suspected that the pumpkin flavour would be very subtle and made one batch without the pumpkin spices (cinnamon, nutmeg, and cloves - I omitted allspice in both batches). I was correct in this assumption - the taste was subtle and you would be unlikely to identify it as pumpkin. If you like the cake-y texture of these, it might be a good staple chocolate chip cookie for you. However, it is <i>equally </i>delicious with the spices included and gives the taster all sorts of warm autumnal feelings! I would recommend these flattened before going in the oven, <i>slightly</i> under baked, and full of every recommended dose of spice-filled goodness :-)<br />
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Head over to the <a href="http://www.bakedbyrachel.com/2013/10/perfect-soft-batch-pumpkin-chocolate-chip-cookies-recipe/">Baked by Rachel</a> blog for the wonderful recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQJl_rUGk513wYkGUHliQD2_f7y_Vv0sJ2yuByP9TDlBDdqFZT4fXkAna9RhAUFf2KsRPfjjLmLNKpnVIFpusqxjh9uSdMtpiH0Hg-MiwIzkhkp6FY-JQXpub6eDfda-o50qfNwpvA3Gf/s1600/stack+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJQJl_rUGk513wYkGUHliQD2_f7y_Vv0sJ2yuByP9TDlBDdqFZT4fXkAna9RhAUFf2KsRPfjjLmLNKpnVIFpusqxjh9uSdMtpiH0Hg-MiwIzkhkp6FY-JQXpub6eDfda-o50qfNwpvA3Gf/s1600/stack+2.jpg" height="398" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-41176103120956584532013-10-15T21:35:00.001-07:002013-10-17T17:05:24.563-07:00"Sausage" StuffingI have taken a stand! No longer shall I suffer through Thanksgivings and Christmases existing on naught but trimmings and dessert! (Which I have done in the past because I really like trimmings and desserts, and because I was too lazy to do anything else...but that is besides the point!) This year I ventured into unknown territory and made stuffing. I was armed with only knowledge of my mother's classic (read: meat-filled) and insanely delicious stuffing recipe and a package of vegan sausage. The results were very encouraging! <i>Tasty</i>, even ;)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvcxcuJRLwVLXNuownC-UwHymCOK8z-m3wwe1ouZC0RLYHrBfixq28gOcPmGr0OMXaC9hnleSZx-URpYKRMLl_4kXsaes4JR50MkbeUwd0KeKlPRMSVH-SW_JqSrD_Vre_vCOuJsFnJd3/s1600/pan+of+stuffing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvcxcuJRLwVLXNuownC-UwHymCOK8z-m3wwe1ouZC0RLYHrBfixq28gOcPmGr0OMXaC9hnleSZx-URpYKRMLl_4kXsaes4JR50MkbeUwd0KeKlPRMSVH-SW_JqSrD_Vre_vCOuJsFnJd3/s1600/pan+of+stuffing.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not quite as delicious as pumpkin cheesecake, but certainly a contender!</td></tr>
</tbody></table>
<br />
I am accustomed from my pre-vegetarian days to meat-heavy stuffings. I did not want to compromise on richness or flavor in this vegetarian version, so I chose a good vegan sausage as my base. I really like the Field Roast brand of vegan sausages - although I reserve them for special occasions as they are not cheap! Their apple sage sausage provided a perfect flavour base for an autumn celebration stuffing. The upside of doing a substitute meat-heavy stuffing is that this can handily serve as the protein part of the meal for any vegetarians present.<br />
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<b>Tip: </b>You can do the initial baking of the stuffing (i.e. for 40 minutes at 350F covered in tinfoil) one or two days before the holiday meal. Let the stuffing cool, cover, and refrigerate. Then, 15 minutes before serving on the day, finish it off uncovered in a 375F oven.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqmxF40cjvT9aa-s4qH4cm6LRIVjf5xh6n3W0vXpUaTiAz4NA51vnms2krdX3xcCX_rC1xN5dk2Ta6hjVezNsN377X_QXjro7UxoGq1p1ZEdIOG4un8rnAFb7ASMXaCH-04Xb98ju9keD/s1600/bowl+of+stuffing2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsqmxF40cjvT9aa-s4qH4cm6LRIVjf5xh6n3W0vXpUaTiAz4NA51vnms2krdX3xcCX_rC1xN5dk2Ta6hjVezNsN377X_QXjro7UxoGq1p1ZEdIOG4un8rnAFb7ASMXaCH-04Xb98ju9keD/s1600/bowl+of+stuffing2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nom.</td></tr>
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<span style="font-size: large;">"Sausage" Stuffing</span><br />
<br />
<span style="font-size: small;">Makes 4-5 cups</span><br />
<ul>
<li><span style="font-size: small;"> 450g vegetarian or vegan sausage (equivalent to 5 <a href="http://fieldroast.com/product/sausage-links/">Field Roast Smoked Apple Sage</a> sausage links)</span></li>
<li><span style="font-size: small;">4 cups cubed crusty Italian-style white bread</span></li>
<li><span style="font-size: small;">1/4 cup finely chopped onions</span></li>
<li><span style="font-size: small;"> 2 stalks of celery, finely chopped </span></li>
<li><span style="font-size: small;">2-3 cloves garlic, minced</span></li>
<li><span style="font-size: small;">2 tbsp chopped parsley</span></li>
<li><span style="font-size: small;">1/4 tsp salt (or to taste)</span></li>
<li><span style="font-size: small;">zest of half a lemon</span></li>
<li><span style="font-size: small;">1/4 cup of butter (or vegetable oil to make recipe vegan) </span></li>
</ul>
<ol>
<li><span style="font-size: small;">In a food processor, blend sausages until they resemble coarsely ground meat. Transfer to a large mixing bowl.</span></li>
<li> <span style="font-size: small;">Add remaining ingredients to bowl and mix thoroughly. Cover and let stand for half an hour.</span></li>
<li><span style="font-size: small;">Preheat oven to 350F and grease a loaf tin.</span></li>
<li><span style="font-size: small;">Pack stuffing mixture into the greased tin and cover with tinfoil.</span></li>
<li><span style="font-size: small;">Bake for 40 minutes then remove tinfoil and bake at 375F for another 15 minutes.</span></li>
<li><span style="font-size: small;">Remove stuffing from oven, place in your shiniest holiday serving dish, and serve!</span></li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QXAl-bW_MmSin23bIZnlVBUovi2nsONgr2K8nECN5-dIbaExZjv3sUZFZwTEUe7Eb-2vEmER-5kDe2m1TNB4dgg2gsDyb7ofZOP6ksNLEeNmNhk_yy8fAJKq0NwtcN3SwsO_WG4GYlfQ/s1600/plate+of+stuffing.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7QXAl-bW_MmSin23bIZnlVBUovi2nsONgr2K8nECN5-dIbaExZjv3sUZFZwTEUe7Eb-2vEmER-5kDe2m1TNB4dgg2gsDyb7ofZOP6ksNLEeNmNhk_yy8fAJKq0NwtcN3SwsO_WG4GYlfQ/s1600/plate+of+stuffing.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-71686594608783518972013-10-02T07:06:00.001-07:002013-10-03T10:04:45.087-07:00The Chocolate Chip Cookie Experiment (eggless)If you have ever experienced the joys of eggless baking - whether to accommodate an allergy, as part of a vegan lifestyle, for health reasons, or because you ran out of eggs - you also likely know the challenges of trying to make a <i>chewy</i> cookie. Yes, I am admitting out loud and proud that I fall into the chewy chocolate chip cookie camp. Crunchy and fluffy cookies have their place, but it is the thick toothsomeness of the CCC that makes it such a classic in my book.<br />
<br />
Cue the obsessive baker.<br />
<br />
I have slightly tweaked the same recipe across 3 batches and within 24 hours as part of my search for the perfect chewy CCC.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxjIYDZJeeJTD4pW4M3g54OjP5eB6z9VkWxmC2c6yFsQ0fy36zMDqUe8mJuUx9d0AqONJjwOrj8BYGxPnaS1_OK1UtpbsTZTVRJJK9kBqfCyJmBE1lnPDGSzDViv0PFQACNbLOPnUcn7w/s1600/cookie+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAxjIYDZJeeJTD4pW4M3g54OjP5eB6z9VkWxmC2c6yFsQ0fy36zMDqUe8mJuUx9d0AqONJjwOrj8BYGxPnaS1_OK1UtpbsTZTVRJJK9kBqfCyJmBE1lnPDGSzDViv0PFQACNbLOPnUcn7w/s1600/cookie+1.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">1. The soft n' fluffy</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee0pRZmdog6USVZsm9TIezUetZaOXmuxsDDphjswCm5xT6dnC_lOVVJMaIFEIW19HCr1M7o9EPAxTIPirQ0tUTqi0WYf3IVEeWi9KF9QjnRDxTqnX1G3tQoiG6lqv8MB8LwoPd6t-d_no/s1600/cookie+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjee0pRZmdog6USVZsm9TIezUetZaOXmuxsDDphjswCm5xT6dnC_lOVVJMaIFEIW19HCr1M7o9EPAxTIPirQ0tUTqi0WYf3IVEeWi9KF9QjnRDxTqnX1G3tQoiG6lqv8MB8LwoPd6t-d_no/s1600/cookie+2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2. The thin n' chewy</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEqiEP8BMpW_PK7Z7jna7RaiCKWY2HV8txDobypy8vmrP3mpXN053jdZStfIuyM1Y0c10GNXlWH29NFb4Ws7PHmB6rPuWwky5dlrNq4g3N4uGFpKQYTUwI9-ojAqDXXfhpyoP0FZQ04MK/s1600/cookie+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmEqiEP8BMpW_PK7Z7jna7RaiCKWY2HV8txDobypy8vmrP3mpXN053jdZStfIuyM1Y0c10GNXlWH29NFb4Ws7PHmB6rPuWwky5dlrNq4g3N4uGFpKQYTUwI9-ojAqDXXfhpyoP0FZQ04MK/s1600/cookie+3.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">3. The less thin n' equally chewy</td></tr>
</tbody></table>
<b>Why this experiment was a success</b>: all 3 batches resulted in <i>soft</i> eggless CCCs that retained chewiness (particularly the thinner versions using melted butter) even after cooling and being stored in airtight containers.<br />
<br />
<b>Why the experiment is ongoing</b>: I'm still looking for that perfect combination of chewiness and thickness. Stay posted for more on my journey to find this elusive combination. But for now, the recipe below is a great option for a soft and chewy eggless CCC. (In fact, no one would suspect that these are eggless, people who love fluffy or thin CCCs may find these to be their go-to recipes.)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveOjpTzaAnNU4pOelW-W2Cwtfe3VttZaU1mTOI5uz6ksfsxvOJHts9QP88wOjjjbfR6hQoeokzR8C5GGLgSHxHK2voeWyTmF9_VXchHKPZFosv9_pvN5kRNbyi5hrsNwTWrmnJbMF7TGU/s1600/cookie+stack3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveOjpTzaAnNU4pOelW-W2Cwtfe3VttZaU1mTOI5uz6ksfsxvOJHts9QP88wOjjjbfR6hQoeokzR8C5GGLgSHxHK2voeWyTmF9_VXchHKPZFosv9_pvN5kRNbyi5hrsNwTWrmnJbMF7TGU/s1600/cookie+stack3.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soon...</td></tr>
</tbody></table>
By the way, I didn't have chocolate chips on hand when baking the fluffy batch. I used diced chocolate-covered caramels, which explains the bubbling toffee look it has!<br />
<br />
<b>Any tips or tricks for baking chewy eggless cookies? I'd love to hear about other experiences!</b><br />
<br />
<span style="font-size: large;">Fluffy or Chewy Chocolate Chip Cookies</span><br />
<br />
Makes 1 1/2 dozens cookies<br />
<ul>
<li>1 1/4 cups all-purpose flour</li>
<li>1 tbsp cornstarch</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 cup butter - room temperature for "fluffy" cookies, melted for "chewy" cookies</li>
<li>3/4 cup brown sugar</li>
<li>1/4 cup milk</li>
<li>1 1/2 tsp vanilla</li>
<li>1 cup chocolate chips</li>
</ul>
<ol>
<li>Preheat oven to 375F. Line a baking sheet with a silicone baking mat or parchment paper.</li>
<li>Mix together flour, cornstarch, and baking soda in a small bowl.</li>
<li>In a medium mixing bowl, cream together butter and sugar until well mixed and fluffy.</li>
<li>Add milk and vanilla to butter mixture. Mix until all ingredients are well incorporated.</li>
<li>Gradually add flour mixture to the wet mixture, stirring constantly. Mix until just incorporated and there are no lumps, then stir in chocolate chips.</li>
<li>If you are using the melted butter option and want a slightly thicker cookie, first cover and refrigerate the dough for 30 minutes. </li>
<li>Roll tablespoon sized portions of dough into balls and place on baking sheet with plenty of room between cookies (minimum 1 inch space around each).</li>
<li>Bake cookies for 7-9 minutes. They will appear slightly under-baked: <i>this is what you want. </i>Let cookies cool to room temperature <i>on the baking sheet. </i>Serve!</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii27ueL88dPtRCRIwUgUpGWZHCyEIPZ4Csg_qGIK0Jki8IoyIhr2dCmer2tr8IisgvCfO2DOH8CyqkqUxNIv6KeB_xDzVAoS4w09YZXwJyTvas2pJjtNQYG_waMKFfuvkgoUYA_K8LvxZE/s1600/halved+cookie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii27ueL88dPtRCRIwUgUpGWZHCyEIPZ4Csg_qGIK0Jki8IoyIhr2dCmer2tr8IisgvCfO2DOH8CyqkqUxNIv6KeB_xDzVAoS4w09YZXwJyTvas2pJjtNQYG_waMKFfuvkgoUYA_K8LvxZE/s1600/halved+cookie.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
</tbody></table>
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<ol>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-3389262641076847752013-09-19T13:34:00.001-07:002013-12-31T06:38:27.360-08:00Vegetarian Ramen with Squash<b></b>Have you seen Bakerella's <a href="http://www.bakerella.com/boo-hiss/">latest blog post</a>? Oh my goodness, that woman has talent! She got Boo and Grumpy Cat down pat. I can't imagine how much time it took to put together those cake pops. Blogs like hers totally put any aspirations that I have to shame! Yet I think all food bloggers - obscure or popular, amateur or professional - love the act of cooking and the ability to share recipes with those who stumble upon our contributions to the massive body of culinary knowledge. It is in this spirit that I offer the recipe for my humble but super delicious vegetarian ramen-inspired noodle soup.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hg0GNVBU0Up8nD2bMuWb8Z4OVbIcd7xd4Crv37ZQeNdar1YuCCt9FIyoj7LSXBaGTjq8DikL9tb2pK30uebu35O-yMczI5GihzNcDaZjWJYqdD44C8qV7DXsnD3C_8MAeRu68eQosTnn/s1600/overhead.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8hg0GNVBU0Up8nD2bMuWb8Z4OVbIcd7xd4Crv37ZQeNdar1YuCCt9FIyoj7LSXBaGTjq8DikL9tb2pK30uebu35O-yMczI5GihzNcDaZjWJYqdD44C8qV7DXsnD3C_8MAeRu68eQosTnn/s1600/overhead.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bowl o' goodness.</td></tr>
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My inspiration for the broth was that elusive balance of salty-sweet-spicy(-sour) that really sets apart good East Asian cuisine. I think I was able to achieve this to a satisfactory degree, but the flavours can easily be adjusted for the individual's taste. I would also consider this recipe as a base for experimentation. I would never omit the squash so it is included in my ingredient list below. However, adding tofu, a hard-boiled egg, other vegetables, or any number of other "toppings" is definitely encouraged.<br />
<br />
<span style="font-size: large;">Vegetarian Ramen with Squash</span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Makes 1 serving</span></span><br />
<ul>
<li><span style="font-size: large;"><span style="font-size: small;">2 cups vegetable broth</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 tbsp soy sauce </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 clove of garlic, minced</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 tsp curry powder</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">2 tsp mirin </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 tsp sesame oil</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1/2 to 1 tsp sriracha <i>(note: using a full teaspoon will definitely give you a kick in the pants! le spicy)</i></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 cup uncooked quick noodles <i>(note: I used egg noodles, but there are several varieties of quick noodles available. Basically anything that takes only a few minutes to cook in boiling water should lend itself well to this recipe. You can also up this amount by 1/2 cup if you don't like a high broth-to-noodle ratio.)</i></span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1/2 cup cubed butternut squash or pumpkin, steamed</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">1 spring onion, thinly sliced</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">sesame seeds for garnish (optional)</span></span></li>
</ul>
<ol>
<li><span style="font-size: large;"><span style="font-size: small;">Heat the vegetable broth in a small or medium saucepan over a low-medium heat.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Stir in the soy, garlic, curry powder, sesame oil, mirin, and sriracha. Continue to heat for a minute or two, stirring occasionally. </span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Bring the broth mixture to a boil and add noodles. Cook according to instructions on the noodle package.</span></span></li>
<li><span style="font-size: large;"><span style="font-size: small;">Once the noodles are cooked, take the saucepan off of the heat. Add the squash and spring onion to the saucepan. </span></span>Pour the soup into a bowl, garnish with sesame seeds, and serve!</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1nRERzm6sannoLmSrHoeVqSI5bxJgffoGuaEeYKxgOHEd93fC3s8Fxl5zdyDL-hbFXZnzi0etFI-uFEGiCCvSN23XL7UGlKlUvgyQ0XRKurxnibK8xTWS6UD4PXE8vbIgEvsWR1ZsMch/s1600/soup+in+window.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju1nRERzm6sannoLmSrHoeVqSI5bxJgffoGuaEeYKxgOHEd93fC3s8Fxl5zdyDL-hbFXZnzi0etFI-uFEGiCCvSN23XL7UGlKlUvgyQ0XRKurxnibK8xTWS6UD4PXE8vbIgEvsWR1ZsMch/s1600/soup+in+window.jpg" height="400" width="398" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
</tbody></table>
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</script>Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-4403794154509961312013-09-05T03:18:00.000-07:002013-10-13T10:50:01.650-07:00Split Personality Caramel Apple Cake (eggless)I may have overstepped the bounds of sanity on this one. While looking for a new topping for my <a href="http://eliseinthesnowandsun.blogspot.com/2013/03/french-apple-cake-with-caramel-icing.html">French Apple Cake</a>, I stumbled upon two recipes. One was creamy, drippy, and totally luscious. The other was nutty, crunchy, and sticky. There is only one thing for a girl with far too much time on her hands and not enough concern for her figure to do:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdegcuZEodwxmsghu9ROJaMQEzSfW1AF9FuuurGB5Eo3wt1sC_kIoGytIq1IIt0OUf0pxuvvwPEtOEL-mqx6mBrTl4NdfZmH1URDRcCWXd__PKysSQ-2RQ9JR2ZmEOKRiZw57fuE-mZ3Mb/s1600/whole+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdegcuZEodwxmsghu9ROJaMQEzSfW1AF9FuuurGB5Eo3wt1sC_kIoGytIq1IIt0OUf0pxuvvwPEtOEL-mqx6mBrTl4NdfZmH1URDRcCWXd__PKysSQ-2RQ9JR2ZmEOKRiZw57fuE-mZ3Mb/s1600/whole+cake.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A girl should never be forced to choose between caramels.</td></tr>
</tbody></table>
At least I didn't make two <i>cakes</i>. See? Restraint. It is a thing that I definitely have.<br />
<br />
FYI I'm not actually advocating doing both of these toppings for one cake! Try each one separately, or just the one that appeals most to your tastes - otherwise you will have to rig up some ridiculous aluminum foil contraption to keep the almond topping from spilling onto the other half (only crazy people do those things...). But, if you desperately need to try both recipes and make two cakes as a result, I won't tell ;)<br />
<br />
<span style="font-size: large;">Almond Caramel Crunch Topping [for French Apple Cake]</span><br />
<span style="font-size: large;"><span style="font-size: small;">Adapted from <a href="http://crumbsandcookies.blogspot.sg/2013/08/caramel-almond-cake.html">Crumbs and Cookies blog </a></span></span><br />
<br />
<span style="font-size: large;"><span style="font-size: small;">Makes 8-10 servings</span></span><br />
<ul>
<li>Ingredients for 1 batch of <a href="http://eliseinthesnowandsun.blogspot.com/2013/03/french-apple-cake-with-caramel-icing.html">French Apple Cake</a></li>
<li>1 cup flaked almonds, toasted [Tip: To toast almond flakes, heat in dry frying pan over medium low heat, stirring frequently, until evenly light brown]</li>
<li>1/2 cup + 1 tbsp butter</li>
<li>1/2 cup + 2 tbsp light brown sugar</li>
<li>3 tbsp milk</li>
<li>1/2 tsp salt</li>
</ul>
<ol>
<li>Preheat oven to 400F. Grease a <b>deep</b> 9 inch cake tin and line
the bottom with parchment paper. </li>
<li>Follow instructions to mix French Apple Cake batter (i.e. steps 2 to 6 of that recipe).</li>
<li>Spread batter in prepared cake tin and bake for 5 minutes. Then lower oven temperature to 350F. The batter will bake for another 15-20 minutes before the topping is added. It should be just starting to turn golden brown around the edges but still wet on the surface.</li>
<li>5-10 minutes after you have turned the temperature down to 350F, prepare the topping by combining all remaining ingredients in a saucepan. Cook over a medium-low heat, stirring occasionally, until the mixture starts bubbling and thickens slightly.</li>
<li>Once the cake reaches the desired state describe in step 3, remove from the oven and increase oven temperature back to 400F. Pour topping evenly over the cake and return to oven. This is where you find out if your cake pan is deep enough - I suggest placing the cake on a baking sheet to catch spills before returning to the oven, if you are not sure.</li>
<li>After 8-10 minutes, remove the cake from the oven. Cool in the pan for at least 10 minutes, then transfer to a rack to cool. Once cooled to room temperature, serve!</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8M94jzthYRmTHeEtSKHYmrNfu-S0YqIgGDitJeiQlk7OYnp-FWK5XTcA_EVvULb-yyoghKceMe16kP463rEJy0ml9PZ05GlaaaPvHHeS4n5cDaUuWnDYuxwSGN21vA6gAzHeoPiVk68R/s1600/almond+single.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm8M94jzthYRmTHeEtSKHYmrNfu-S0YqIgGDitJeiQlk7OYnp-FWK5XTcA_EVvULb-yyoghKceMe16kP463rEJy0ml9PZ05GlaaaPvHHeS4n5cDaUuWnDYuxwSGN21vA6gAzHeoPiVk68R/s1600/almond+single.jpg" height="400" width="400" /> </a></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crunchy and glistening, could this combo possibly be [tee hee] topped?<u><br /></u></td></tr>
</tbody></table>
<br />
<span style="font-size: large;">Luscious Caramel Glaze [for any cake]</span> <br />
<span style="font-size: small;">Adapted from <a href="http://www.littlefiggy.com/caramel-sauce/">Little Figgy blog</a></span><br />
<br />
<span style="font-size: small;">Makes enough glaze for one 9 inch cake </span><br />
<ul>
<li>1 and 1/2 cups light brown sugar</li>
<li>1/4 cup water</li>
<li>1-12oz can of evaporated milk</li>
<li>1/2 tsp baking soda</li>
<li>1 tsp vanilla </li>
<li>5-6 tablespoons icing sugar</li>
</ul>
<ol>
<li>Heat sugar and water in a deep saucepan over low heat, stirring constantly until sugar has dissolved.</li>
<li>Add evaporated milk and baking soda, stir until mixed thoroughly into sugar water.</li>
<li>Increase heat to medium-low and cook uncovered for 1 hour, stirring frequently. Mixture will become thick and golden brown. <i>Note: especially in the first half hour, the mixture will foam up repeatedly. Just keep an eye on it and stir it all back together when that happens.</i></li>
<li>Reduce heat back to low, stir in vanilla, and sift icing sugar into sauce one tablespoon at a time. Mix each tablespoon of icing sugar into sauce after adding. Stir until all icing sugar is dissolved (you can also get rid of any stubborn lumps with a hand blender).</li>
<li>Cool the sauce to room temperature, then transfer to refrigerator.</li>
<li>Refrigerate the sauce for 3 hours and then pour over cake. Keep cake refrigerated until ready to serve.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuKSG03G3Ccwz6dkZ-Z0IG6FZuHG5kekPPrqtp4ZhNaRhDYz1dDsz6iQD1cT08gozDd4eeJLDAKzb3A4TeFtilsFpvdDoBhdFJruSCmEgsfGEvbNDqgfTKdMNKbb8XpdL79bvuFYV0GZI/s1600/caramel+single.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXuKSG03G3Ccwz6dkZ-Z0IG6FZuHG5kekPPrqtp4ZhNaRhDYz1dDsz6iQD1cT08gozDd4eeJLDAKzb3A4TeFtilsFpvdDoBhdFJruSCmEgsfGEvbNDqgfTKdMNKbb8XpdL79bvuFYV0GZI/s1600/caramel+single.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-29923786052517120612013-08-29T16:57:00.001-07:002013-08-30T03:48:16.037-07:00Blueberry Muffins (eggless)I'm baaaaack (ruh roh)! It feels so incredible to have access to a full kitchen again!!! I intend on baking myself into a coma this week. I shall slowly update this blog with my exploits once again :) I thought I'd celebrate with a classic gone eggless:<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNVaVnYI2i_nvvq6pCvDu_p6QT-eajjLHKN2z_6Z_P_hvuDx_GFha7l1SBS0ngHOtWO0AWUQhnHc_RJJkbric-5Bw_0h4_8gSvgKGJmnedyQl0PvftGhL0Ki1h4ZDuWRJmtaeRATf4_XE/s1600/rack+muffin+wider.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNVaVnYI2i_nvvq6pCvDu_p6QT-eajjLHKN2z_6Z_P_hvuDx_GFha7l1SBS0ngHOtWO0AWUQhnHc_RJJkbric-5Bw_0h4_8gSvgKGJmnedyQl0PvftGhL0Ki1h4ZDuWRJmtaeRATf4_XE/s1600/rack+muffin+wider.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Super (as in chock-full of) blueberry muffins!</td></tr>
</tbody></table>
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<br />
I cannot even remotely pretend that this recipe is mine or even adapted by me. It is the genius of Erin over at <a href="http://www.thespeckledpalate.com/">The Speckled Palate</a>. I can honestly say that these are the best homemade muffins I have ever tried, eggless or not. Here are a few notes:<br />
<br />
<h4>
<span style="font-size: small;">What I Love about These Muffins</span></h4>
<ul>
<li><span style="font-size: small;">They are absolutely <i>packed</i> with blueberries. This is definitely a plus for me, but you could get away with 1/2 cup less if you prefer a greater dough-to-blueberry ratio.</span></li>
<li><span style="font-size: small;">The yield on this recipe was stated as 18 regular muffins, but I squeezed in 20. I find that it is <i>so</i> rare to find a recipe that produces as many units as it states - and this one gave me more. AWESOME!</span></li>
<li><span style="font-size: small;">These have the perfect amount of sweetness and are wonderfully fluffy (particularly for an eggless recipe).</span></li>
</ul>
<h4>
<span style="font-size: small;">Preparation Notes</span></h4>
<ul>
<li><span style="font-size: small;">As noted by Erin at the end of the recipe, others have found that these muffins take longer to bake than the stated 10 minutes. I definitely found this to be the case - mine took 20 minutes in silicone liners.</span></li>
<li><span style="font-size: small;">I used skim dairy milk in my batch, so the ones I have pictured in this post are not vegan. I have the feeling - not tested - that this recipe would work relatively well with any kind of milk (dairy of various percentages, almond, soy, rice, etc.)</span></li>
<li><span style="font-size: small;">Since these are made with applesauce, I would recommend keeping them refrigerated. If not eaten within the first few days, freeze them for up to a couple of months.</span></li>
</ul>
<span style="font-size: small;">Enough of my blabbering! Get on over to <a href="http://www.thespeckledpalate.com/2013/02/08/vegan-blueberry-muffins/">Erin's recipe at The Speckled Palate</a> and try these for yourself.</span><br />
<span style="font-size: small;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwltOXGGtlUXZ_nOwo8001F-O_-apM7VdcN9HNIgHzzB9ArEX4Xf6PBir0YVpF1irMfGSVG4SZjvmq0fV9sd4OgogqZRl_pWZYVx3XJhWIEvkut54nYy-QYF041Q4cahsflL_dKWBkecae/s1600/baseboard+muffin.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwltOXGGtlUXZ_nOwo8001F-O_-apM7VdcN9HNIgHzzB9ArEX4Xf6PBir0YVpF1irMfGSVG4SZjvmq0fV9sd4OgogqZRl_pWZYVx3XJhWIEvkut54nYy-QYF041Q4cahsflL_dKWBkecae/s1600/baseboard+muffin.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
</tbody></table>
<span style="font-size: small;"><br /></span>Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-3123532906536889402013-05-27T15:27:00.001-07:002013-05-27T15:27:37.145-07:00HiatusMy apologies for lack of updates to anybody who follows this blog (probably not many!) <br />
<br />
I've recently moved for a contract position and I neither have access to my camera equipment nor to a proper kitchen. I was indecisively pondering what I wanted to do with this space in the meantime. <br />
<br />
The reality is that I will not be able to promise any updates for the next few months. If I do have access to a kitchen and camera (plus the time to blog), I will post something. Until then this blog is on hiatus.<br />
<br />
I will check periodically for questions via comments/email. Also, a heartfelt thank you to everyone who has given me encouraging comments thus far :)Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-89763209993447147542013-03-25T09:23:00.001-07:002013-10-02T06:53:51.178-07:00Quick Treats (eggless) - Microwave Chocolate Cake and Peanut Butter CookiesAs final deadlines are looming and my list of unfulfilled recipes grow longer, quick treats to cook in minutes are the order of the day! I have recently turned to healthi<i><b>er</b></i> versions of some favourite treats to keep me sustained through this mad time. I don't know about you, but I definitely turn to sugar when I am stressed out, so having these smaller portion and lower sugar/fat recipes is a godsend.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHxfjUABImrj8Lu2hwcvhpGPE4shYaE3aIKpbqeyiw3gDzr_-Vf2P_JkMbdxruIKTUqY8uRZlAMFnLo7VMNwSnB00usxsZtCVsU3PVVanO5IIZ49v0fESM-Gu5F87pZ2oSrAFjlsaD8vR/s1600/cake+with+spoon+small.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVHxfjUABImrj8Lu2hwcvhpGPE4shYaE3aIKpbqeyiw3gDzr_-Vf2P_JkMbdxruIKTUqY8uRZlAMFnLo7VMNwSnB00usxsZtCVsU3PVVanO5IIZ49v0fESM-Gu5F87pZ2oSrAFjlsaD8vR/s1600/cake+with+spoon+small.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you hear the angels singing? (Or that might just be my stomach o.O)</td></tr>
</tbody></table>
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<br />
Let's briefly talk about this microwave chocolate cake. The version that I am sharing is my go-to version - and I have tried several in my travels through the food blogosphere! It is based on a Chocolate-Covered Katie recipe, tweaked significantly for my preferences. It is a <i>very</i> dark, chocolatey variation that puffs nicely even without the addition of eggs. It also has a somewhat fudgy consistency, so I would put it halfway between pudding (in the British sense, not the Jell-o sense!) and cake territory.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAKcZtK0EEGWtgMjf-jCPx4vxd2e6r5oDOUm4VmkzCoGCfrPQERQY5QMZgU_42eN_J3BLFcRrVv9cH6-BC00kGwQcj3CZeFR0nhXLsqYJzlGsK9AdR_sBjaV5CAIZzkepNX538c9egYa_/s1600/peanut+butter+cookies.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAKcZtK0EEGWtgMjf-jCPx4vxd2e6r5oDOUm4VmkzCoGCfrPQERQY5QMZgU_42eN_J3BLFcRrVv9cH6-BC00kGwQcj3CZeFR0nhXLsqYJzlGsK9AdR_sBjaV5CAIZzkepNX538c9egYa_/s1600/peanut+butter+cookies.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ah, the supercomfort of peanut butter :D</td></tr>
</tbody></table>
<br />
The peanut butter cookies are pretty awesome. For some reason, I've found it difficult to track down a good eggless version until now. However, it was worth the wait as this is a healthier version that only yields 4-5 cookies per batch (essential for when stress would lead you to eat a full 36 cookie batch, if given the opportunity!) It is still a rich-tasting cookie - I definitely recommend that you try this one :)<br />
<br />
<span style="font-size: large;">Mic<span style="font-size: large;">rowave <span style="font-size: large;">Dark Chocolate Cake</span></span></span><br />
<span style="font-size: small;">Adapted from <a href="http://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/">Chocolate-Co</a><span style="font-size: small;"><a href="http://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/">vered Katie</a> blog</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">Makes 1<span style="font-size: small;"> single-serving cake</span></span> </span></span><br />
<ul>
<li>3 tbsp all-purpose flour</li>
<li>1 tbsp plus 2 tsp cocoa powder</li>
<li>1 tbsp packed brown sugar (add up to 1 tbsp more if this is not sweet enough for you)</li>
<li>1/4 tsp baking powder</li>
<li>1 tbsp vegetable oil (canola is my preference)</li>
<li>3 tbsp water (substitute milk for a richer, more cake-like taste)</li>
<li>1/2 tsp vanilla</li>
</ul>
<ol>
<li>Mix flour, cocoa powder, sugar, and baking powder in a small bowl. Use a fork to mash out any lumps from the cocoa powder or sugar.</li>
<li>Add oil, water, and vanilla to the dry mixture. Mix until combined.</li>
<li>Transfer batter to a ramekin or mug that is approximately 3 inches in diameter. Make sure that it is deep enough so that the batter does not fill it more than half way.</li>
<li>Microwave for 45-60 seconds. I find that 55 seconds is perfect for me, but keep an eye on yours as it will depend on the microwave and the ramekin/mug that you use.</li>
<li>Let cool to a safe eating temperature and serve (directly into your mouth from the ramekin ;P)!</li>
</ol>
<span style="font-size: large;">Peanut Butter <span style="font-size: large;">Cookies</span></span><br />
<span style="font-size: small;">Adapted from <a href="http://mouthwateringfoods.blogspot.ca/2012/05/rainy-day-double-peanut-butter-cookies.html">Mix </a><span style="font-size: small;"><a href="http://mouthwateringfoods.blogspot.ca/2012/05/rainy-day-double-peanut-butter-cookies.html">it Up</a> blog</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">Makes 4<span style="font-size: small;">-5<span style="font-size: small;"> cookies</span></span></span> </span></span><br />
<ul>
<li><span style="font-size: small;">1/4 cup </span>all-purpose flour</li>
<li>1/8 tsp baking soda</li>
<li>pinch of salt (omit if using a pre-salted peanut butter) </li>
<li>3 tbsp 100% peanuts all-natural peanut butter</li>
<li>1/2 tsp vanilla</li>
<li>3 tbsp honey</li>
<li>2 tsp unsweetened applesauce</li>
</ul>
<ol>
<li>Preheat oven to 350F. Line a baking sheet with a silicone baking mat or parchment paper. </li>
<li>Mix
flour, baking soda, and salt in a small bowl. </li>
<li>Add peanut butter, vanilla, honey, and applesauce to the dry mixture. Mix until combined.</li>
<li>Drop the mixture in spoonfuls on the lined baking sheet. Alternatively, if you want the cookies to be nicely rounded, roll the spoonfuls into balls before dropping on the baking sheet and press down lightly with a floured fork.</li>
<li>Bake cookies for 8-10 minutes until puffy and edges are <i>just</i> turning golden brown.</li>
<li>Let cookies sit on the baking tray for 5 minutes before transferring to cooling racks. Cool to room temperature and serve!</li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRHU2gPCxrT6BAPGPj31yVspkjxFtktKFjII-lW0zCA41F0hI9Lrl3JujeWvXKXMpz-VuB56Q-Xpiw40Czpa16Bfhcu6WWH5o8Zs7Jj1gBMGy2nfxMgw90ctp4Zik2JwvQxvfeWCXhLUY/s1600/cookie+and+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRHU2gPCxrT6BAPGPj31yVspkjxFtktKFjII-lW0zCA41F0hI9Lrl3JujeWvXKXMpz-VuB56Q-Xpiw40Czpa16Bfhcu6WWH5o8Zs7Jj1gBMGy2nfxMgw90ctp4Zik2JwvQxvfeWCXhLUY/s1600/cookie+and+cake.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-60317547676643601712013-03-10T16:33:00.000-07:002013-09-04T05:07:19.586-07:00French Apple Cake with Caramel Icing (eggless)<div class="separator" style="clear: both; text-align: center;">
</div>
Now back to our regularly scheduled post about sugar-packed, butter-slathered noms. But there is fruit in this recipe, so it's cool. (Don't try to tell me otherwise, I ate half of this cake in one sitting when it was warm out of the oven and I am still in denial. Telling me otherwise would just be a <b>fruit</b>less [LOL! ...sorry.] <a href="https://i.chzbgr.com/maxW500/2357260032/hA9653DEC/">endeavour</a>.)<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU2WV-Iyg4Z5yDeYJs0O_IpohTpJo_iyzS8x_5_MKuEp2VPC2Zqk9U9TWtfycur1xqrCgW_aFqkcepKvP0jsY9oMaMjvKWrN5_EUjE4xq1Ng4-WhnmHDwRk47GN3lN7LOm2CpRuF4CbSy/s1600/cake+leaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyU2WV-Iyg4Z5yDeYJs0O_IpohTpJo_iyzS8x_5_MKuEp2VPC2Zqk9U9TWtfycur1xqrCgW_aFqkcepKvP0jsY9oMaMjvKWrN5_EUjE4xq1Ng4-WhnmHDwRk47GN3lN7LOm2CpRuF4CbSy/s1600/cake+leaves.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, very...um...French...</td></tr>
</tbody></table>
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I'm not really sure how "French" this apple cake is. In fact, I would be willing to bet that it is decidedly <b>not</b> French. However, I was inspired to make this by one of my favourite loaves at a local coffee shop and French Apple Loaf was how they chose to style it. Regardless, the apples, cinnamon, raisins, and butter come together beautifully in this cake. The base is adapted from <a href="http://eliseinthesnowandsun.blogspot.com/2012/10/vanilla-chocolate-marble-cake-with.html">my eggless marble cake</a>. Caramel icing is the perfect topping, although I have not yet found the <i>perfect</i> recipe. The one that I used was lovely, but it didn't have the same richness as the one from the coffee shop. Also, texture is a really hard thing to achieve with any caramel based confection. I would still recommend the <a href="http://www.beyondkimchee.com/spice-cake-with-caramel-frosting/">frosting (pictured) from Beyond Kimchee</a> because it was delicious and everybody was happy with it - just reduce the icing sugar to one cup and add a couple more tablespoons of whipping cream in at the end.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ySvHvgWQMs7BuSKrgFtiUu-T__O6e1aYEcjY6uc0FEpwjHWsdyV5KcOzIlOpZMt8J-R5kJ6Oyloq6_Fn-dDZtJ1GC9ot6m2jCAXTQl0pnIgTVyRVQLmQSApAKmTrmxzZjivBHU7RQMB-/s1600/iced+cake2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ySvHvgWQMs7BuSKrgFtiUu-T__O6e1aYEcjY6uc0FEpwjHWsdyV5KcOzIlOpZMt8J-R5kJ6Oyloq6_Fn-dDZtJ1GC9ot6m2jCAXTQl0pnIgTVyRVQLmQSApAKmTrmxzZjivBHU7RQMB-/s1600/iced+cake2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Truth be told, I would never turn down caramel and apples!</td></tr>
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I will update this post with some better pictures and a richer caramel icing, if I can find one. If anyone has any recommendations for a rich and creamy icing, please send them my way! Here is the recipe:<br />
<br />
<span style="font-size: large;">French Apple Cake<span style="font-size: large;">(eggless)</span></span><br />
<br />
Makes 8-10 servings<br />
<ul>
<li>1 tbsp brown sugar</li>
<li>1 tsp cinnamon</li>
<li>1 medium apple, chopped</li>
<li>3/4 cup granulated sugar</li>
<li>1 cup plain yogurt (I've used a few different types and they've all worked, but 3% M.F. has produced my favourite result)</li>
<li>1/2 tsp baking soda</li>
<li>1 and 1/4 tsp baking powder</li>
<li>1/4 cup vegetable oil (canola is my preference)</li>
<li>1/4 cup butter, melted </li>
<li>2 tsp vanilla extract</li>
<li>1 and 1/2 cups sieved all-purpose flour</li>
<li>1/4 cup raisins </li>
</ul>
<ol>
<li>Preheat
oven to 400F.<span style="mso-spacerun: yes;"> </span>Grease a 9 inch cake tin and line
the bottom with parchment paper. </li>
<li>Toss apples with cinnamon and brown sugar. Set aside. </li>
<li>Mix
sugar and yogurt in a medium-sized mixing bowl until sugar is dissolved.</li>
<li>Add
baking soda and baking powder and mix well.<span style="mso-spacerun: yes;">
</span>Leave aside for 7 minutes.<span style="mso-spacerun: yes;"> </span>Small
bubbles should appear on the surface of the mixture.</li>
<li>Mix
in vanilla, oil, and butter.<span style="mso-spacerun: yes;"> </span>Add flour in small
portions and mix each portion in gently until incorporated. </li>
<li>Fold in apple and raisins. Transfer batter to prepared cake tin.</li>
<li>Bake
for 10 minutes then lower oven temperature to 350F.<span style="mso-spacerun: yes;"> </span>Bake for an additional 15-20 minutes or until
a toothpick inserted into the centre comes out clean.<span style="mso-spacerun: yes;"> </span>Cool in pan for at least 15 minutes.<span style="mso-spacerun: yes;"> </span></li>
<li>Cool
completely at room temperature before frosting.<span style="mso-spacerun: yes;">
</span>Top with a caramel icing and serve!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vK2uOB0zsN2mao1ZivY2bWqXqxHYN3tKpoLkpFXRnTPQ1foHoOfSIkfu3tb4l3zrOAeuyVAH-H3c3WNBjp3l16RIqC3MwcpG_4TZ1T3lYn9gqPmB3cs6E_jEmUUi4SHdb_75iHTAGY9Z/s1600/cake+overhead2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1vK2uOB0zsN2mao1ZivY2bWqXqxHYN3tKpoLkpFXRnTPQ1foHoOfSIkfu3tb4l3zrOAeuyVAH-H3c3WNBjp3l16RIqC3MwcpG_4TZ1T3lYn9gqPmB3cs6E_jEmUUi4SHdb_75iHTAGY9Z/s1600/cake+overhead2.jpg" height="396" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com1tag:blogger.com,1999:blog-7494751997774441337.post-22372918765562835852013-03-02T12:55:00.000-08:002013-03-02T12:55:05.656-08:00Healthified Banana Cake Truffles (eggless) Full disclosure: I take all of the pictures of the food that is posted on this blog. However, my sister was kind enough to help me out with my busy schedule this week by photographing the food for this post. She is a professional graphic designer and photographer - so enjoy the high quality photos in this post before we get back to our regularly scheduled service of my amateur work! Thanks sis, you are the best <3<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimTm6hIcV6P4cQTX5BZyIrxspPW-Jg1OT_a_2vDc3xO5BuT5j5bEqiXlHbXA7QE6eHAotra5hZguJVTbNdHUpLSaNm8f0dFZwgeE7Xv85srZWCSU7ze0Ux-QAM3tjnqRCv6ohJdhSB8zu/s1600/BB+truffle+broken+open.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhimTm6hIcV6P4cQTX5BZyIrxspPW-Jg1OT_a_2vDc3xO5BuT5j5bEqiXlHbXA7QE6eHAotra5hZguJVTbNdHUpLSaNm8f0dFZwgeE7Xv85srZWCSU7ze0Ux-QAM3tjnqRCv6ohJdhSB8zu/s1600/BB+truffle+broken+open.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What real photography looks like!</td></tr>
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The recipe in this post is innovative and tasty, although I can't take credit for the original idea. These are a healthified riff on Inquiring Chef's <a href="http://www.inquiringchef.com/2013/02/14/chocolate-dipped-banana-bread-truffles/">Chocolate-Dipped Banana Bread Truffles </a>I can only assume that her version is 5 times more delicious given that it uses traditionally decadent ingredients. I was intrigued by her recipe because it uses more natural ingredients than your typical candy-coating, store-bought frosting cake-pop/truffle recipe. Plus, the banana-cream cheese-chocolate combination is a fantastic idea in my opinion! However, I needed a treat that was a little more moderate in terms of fat and sugar, since I have been baking some fully sinful treats over the past couple of weeks!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVk6GVSR_K49CJJW8ajEAP_x8Ojnw-iPrzTykHwZu5gNz5WTyK5MbYgNxLQCRkz2QCdgBcXLLf3nuaVHWi86shZ2RS0LHBdmoyl-278_DEP23ZGiYN9AxIhRM1AiGBxG1uj4bQtSoSLsX/s1600/BB+truffles+overhead.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVk6GVSR_K49CJJW8ajEAP_x8Ojnw-iPrzTykHwZu5gNz5WTyK5MbYgNxLQCRkz2QCdgBcXLLf3nuaVHWi86shZ2RS0LHBdmoyl-278_DEP23ZGiYN9AxIhRM1AiGBxG1uj4bQtSoSLsX/s1600/BB+truffles+overhead.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You could definitely have some fun dressing these up.</td></tr>
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This recipe for banana bread truffles uses my healthy <a href="http://eliseinthesnowandsun.blogspot.com/2013/01/eggless-new-years-muffins-whole-wheat.html">New Year's Muffin recipe</a>, light cream cheese, and dark chocolate. The result is a cake-pop like treat that tastes like real food (I have a real issue with many cake pop recipes, but I'll save that rant for another time :P). You may find that these are not sweet enough for your taste. If that is the case, add 1-2 tablespoons of powdered sugar to the mixture after you have mixed in the cream cheese and cinnamon. You could also use a chocolate with a lower cocoa mass percentage. Play around with this recipe! Even though these aren't tooth-achingly sweet, when I took them in to work I received several requests for the recipe - so it has been approved by the hordes ;)<br />
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<span style="font-size: large;"><span style="font-size: large;">He<span style="font-size: large;">althified Banana Cake Tru<span style="font-size: large;">ffles (eggless)</span></span></span></span><br />
Adapted from <a href="http://www.inquiringchef.com/2013/02/14/chocolate-dipped-banana-bread-truffles/">Inquiring Chef </a>blog<br />
<br />
<span style="font-size: small;"> <span style="font-size: small;">Makes <span style="font-size: small;">35-40 truffles</span></span></span><br />
<ul>
<li>1 batch <a href="http://eliseinthesnowandsun.blogspot.com/2013/01/eggless-new-years-muffins-whole-wheat.html">New Year's Muffins</a>, raisins and almonds omitted</li>
<li>6oz light cream cheese (the brand I used had 15% M.F., I can't vouch for how lighter cream cheeses would taste in this recipe)</li>
<li>1/2 tsp cinnamon</li>
<li>12oz dark chocolate (I used 72% and it was perfect for my taste)</li>
</ul>
<ol>
<li>Crumble the muffins into a large bowl, you want the consistency of small-medium crumbs.</li>
<li>Add cream cheese and cinnamon to the crumbled muffins. Mash the mixture together with a fork until all ingredients are combined, the consistency is smooth, and it holds together.</li>
<li>Line a couple of baking trays with silicone baking sheets or wax paper. Scoop out tablespoon-size portions of the muffin mixture and roll into balls with your (clean!) hands. Place each ball on a baking tray. Once you have finished making all of the balls, place the baking trays in the refrigerator and leave to chill for 30 minutes to 2 hours.</li>
<li>Break the chocolate into small pieces and place in a <a href="http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm">(makeshift) double boiler</a>. Stir frequently and remove the bowl from the heat once melted. If you have used a large bowl for the double boiler, transfer the chocolate to a bowl in which it just fits. This will make it easier to coat the balls.</li>
<li>Dip the chilled balls in the melted chocolate (one at a time!). My preferred method was to transfer the ball via fork into the bowl of chocolate, push it around until coated fully with chocolate, fish it out on the flat edge of the tines of the fork, and then gently shake the fork until the excess chocolate dripped off through the tines. Transfer the coated truffle back to the baking sheet. If you find that your bowl of melted chocolate is starting to re-solidify, microwave it on high for 5-10 seconds, and stir.</li>
<li>Let the truffles firm up at room temperature and then transfer back to the refrigerator to chill for a few hours. Keep them stored in the refrigerator. If desired, place truffles in liners. Serve!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloHb8HBIH6UEWDKzXnOd6fnl0UM3KBolFFWoZshWekV9Vk96FIzeBJClCYML0HnwCYcmIUaiqIpnbKMPrzpTkv2Gx6HFGPxIfIAYeIEzMGpJoIVSzMsktQVtgMCaJ0mLuVBRn4XVLze0b/s1600/BB+truffles+side.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhloHb8HBIH6UEWDKzXnOd6fnl0UM3KBolFFWoZshWekV9Vk96FIzeBJClCYML0HnwCYcmIUaiqIpnbKMPrzpTkv2Gx6HFGPxIfIAYeIEzMGpJoIVSzMsktQVtgMCaJ0mLuVBRn4XVLze0b/s1600/BB+truffles+side.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-59098293452711621282013-02-16T12:22:00.000-08:002013-02-22T16:14:58.021-08:00Buttery Miso MushroomsLife has been crazy busy. So here is a short stop-gap post while I get my work and brain in order. Don't make the mistake that thinking the following recipe is any less tasty as a result! Even when I get into crazy spirals of near all-nighters and wanting-to-hide-under-my-covers-and-eat-5-chocolate-bars-in-one-sitting, I still crave delicious home-cooked food - even vegetables (okay, admittedly they are buttered vegetables)! These buttery miso mushrooms definitely hit the comfort food spot.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjt-U_XR96D_DKnOSt3cUbdGQBq952f0QqRI0Ie0O7GRJcwFWHLNFYfuhQu406L7de1ERYC6hzFKpKIwnF1To8MWks8EDcBkePvKWdhteXXfPktF_pcwET-LgEuSFjV2dCS94f6VRp2I-/s1600/Mushrooms+overhead+small.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsjt-U_XR96D_DKnOSt3cUbdGQBq952f0QqRI0Ie0O7GRJcwFWHLNFYfuhQu406L7de1ERYC6hzFKpKIwnF1To8MWks8EDcBkePvKWdhteXXfPktF_pcwET-LgEuSFjV2dCS94f6VRp2I-/s1600/Mushrooms+overhead+small.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salty, buttery, easy deliciousness for one.</td></tr>
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Stay tuned for posts - I have some time for baking projects in the near future, so you will soon see some sugar-packed goodness on this blog. I've got a fruit and caramel eggless cake in the works and plans to transform my healthy banana muffins into something special. Yum :)<br />
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<span style="font-size: large;">Butter<span style="font-size: large;">y Miso Mushrooms</span></span><br />
<br />
<span style="font-size: small;"> <span style="font-size: small;">Makes <span style="font-size: small;">1 serving</span></span></span><br />
<ul>
<li>1 tbsp <b>unsalted </b>butter</li>
<li>3 cups quartered white or cremini mushrooms</li>
<li>1-2 cloves garlic, minced</li>
<li>1/4 cup water </li>
<li>2 tsp shiro (white) miso paste (try to stay away from pastes that contain MSG)</li>
<li>1 green onion, thinly sliced</li>
</ul>
<ol>
<li>Melt butter in a frying pan over medium heat. </li>
<li>Add mushrooms and saute for 6-8 minutes, stirring every minute or so. They should be starting to brown by the end of this stage.</li>
<li>Add half of the water and all of the garlic to the pan (careful - it will hiss and steam a bit!). Give it a quick stir and cover the pan.</li>
<li>After 2-3 minutes uncover the pan. Continue to cook the mushrooms for 4-5 minutes, stirring frequently, or until the water has evaporated and they are browned to your liking. </li>
<li>Add the remaining water and miso paste. Stir mushrooms constantly until the water has evaporated and the mushrooms are coated with the miso. </li>
<li>Take the pan off the heat and stir in the spring onion. Transfer the mushrooms to a bowl and serve (preferably to yourself :-P)!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SysZkFui3Iw0wIMTVH0YaCOgMrm8VChNS5VpGgyO03k4x1XQtMR0yLq7qti55iOcVF-hWpCqIkT-SFA-YHhQ4XYezx_oFRIK63mAb99lk4XMAm60wpo2aA4g3S17Zwmsq1nmq7w5vTiE/s1600/Mushrooms+side.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SysZkFui3Iw0wIMTVH0YaCOgMrm8VChNS5VpGgyO03k4x1XQtMR0yLq7qti55iOcVF-hWpCqIkT-SFA-YHhQ4XYezx_oFRIK63mAb99lk4XMAm60wpo2aA4g3S17Zwmsq1nmq7w5vTiE/s1600/Mushrooms+side.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com1tag:blogger.com,1999:blog-7494751997774441337.post-14260563929568640862013-02-08T11:41:00.002-08:002013-02-09T05:13:05.860-08:00Insane Oreo Cake (eggless)<span style="font-size: small;">Before I delve into why the cake recipe feature<span style="font-size: small;">d in this post is truly <i>insane</i>(<i>ly fanta<span style="font-size: small;">stic</span></i>)<span style="font-size: small;">, I have a very important question for the food blogosphere. <span style="font-size: small;">Does anyone h<span style="font-size: small;">ave an honest-to-goodness deliciously delectable eggless lemon square recipe <span style="font-size: small;">to share? <span style="font-size: small;">I would love one that <span style="font-size: small;">has a</span> creamy lemon topping <span style="font-size: small;">- unfortunately I think that can be<span style="font-size: small;"> attributed to the egg in traditional recipes - rather than jell<span style="font-size: small;">y-like. The only <span style="font-size: small;">potential candidates that I have come across<span style="font-size: small;"> contain tofu and I am a bit s<span style="font-size: small;">keptical about the results. However, if somebody can vouch for a tofu recipe, I am willing to <span style="font-size: small;">try it (I am a tofu lover <span style="font-size: small;">in savoury dishes, I have yet to bake wi<span style="font-size: small;">th</span> it</span>)! Let me know in the comments or email me :)</span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PbAS3UcanPS3ddiHu2LL6sOdJr39H4hlr_LDGrBOpZOI5fGM5ZhVfBsojjM5ld-osIea69GbJa-i_u9pMy_ltVyK0DwgfOaPV8rlCUraE_vBMCAYxor3JOyoPvup8TC0EF23DBh3Xu1S/s1600/plain+frosted+cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PbAS3UcanPS3ddiHu2LL6sOdJr39H4hlr_LDGrBOpZOI5fGM5ZhVfBsojjM5ld-osIea69GbJa-i_u9pMy_ltVyK0DwgfOaPV8rlCUraE_vBMCAYxor3JOyoPvup8TC0EF23DBh3Xu1S/s1600/plain+frosted+cake.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Are you ready for the insanity?</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Making an insane Oreo cake has been on m<span style="font-size: small;">y radar for months now, ever<span style="font-size: small;"> since I saw a layered chocolate cake with an <span style="font-size: small;">Oreo cheesecake centre at a local coffee shop. Th<span style="font-size: small;">en I cam<span style="font-size: small;">e <span style="font-size: small;">ac<span style="font-size: small;">ross <a href="http://www.bakerita.com/oreo-cake/">this <span style="font-size: small;">post</span> by Bakeri</a><span style="font-size: small;"><a href="http://www.bakerita.com/oreo-cake/">ta</a> and was re-inspired to<span style="font-size: small;"> </span>attempt this cheesecake<span style="font-size: small;">/</span>cake <strike>monstro</strike><span style="font-size: small;"><strike>sity</strike> masterpiece. (The Bakerita cake <span style="font-size: small;">looks like it would be much lighter, as it is a whipped-cream based centre and the cake is not fu<span style="font-size: small;">d</span>gy. <span style="font-size: small;">It happens to be an eggless rec<span style="font-size: small;">ipe too<span style="font-size: small;">!</span> I haven't tried hers myself, but I would recommend checking it out, she <span style="font-size: small;">has some gorg<span style="font-size: small;">eous looking dessert rec<span style="font-size: small;">ipes.</span></span></span></span></span></span>) Basically my <span style="font-size: small;">insane cake has three rich components that marry beautifully: <i><span style="font-size: small;">fudgy</span></i><span style="font-size: small;"> chocolate cake layers, a cream cheese and oreo <span style="font-size: small;">fil<span style="font-size: small;">ling, and a sweet creamy frosting that<span style="font-size: small;"> attem<span style="font-size: small;">pts to mimic <span style="font-size: small;">an <span style="font-size: small;">Oreo's creme centre (but is actually several times more delicious). As you can tell, I am pretty proud of this one ;) Also, it is the kind of ca<span style="font-size: small;">ke that you <span style="font-size: small;">can have way too m<span style="font-size: small;">uch fun decorating!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz23xHdw20E3tSOMIMmrE-XbdOHQC-7Je9DVytfCDzjhNDQM9cs6INy956Pp6zmBtNj3S_fUSR3ckueyVF_B0qRne1iaMF29irl69qPVNq2tLjopQwzr72rm3_KaG_2j8QUwBnbj5yOFHy/s1600/Cake+decorated.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz23xHdw20E3tSOMIMmrE-XbdOHQC-7Je9DVytfCDzjhNDQM9cs6INy956Pp6zmBtNj3S_fUSR3ckueyVF_B0qRne1iaMF29irl69qPVNq2tLjopQwzr72rm3_KaG_2j8QUwBnbj5yOFHy/s1600/Cake+decorated.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Way too much fun decorating. (Okay, okay... I admit that I'm no Picasso!)</td></tr>
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />Part of the reason I am<span style="font-size: small;"> so proud of this recipe is that I was finally ab<span style="font-size: small;">le to adapt a<span style="font-size: small;">n eggless cake recipe to be fudgy and moist<span style="font-size: small;">!<span style="font-size: small;"> I originally made a larger cake (9inx13in tin) for this recipe but <span style="font-size: small;">found that the ratio of cake to filling was too large. The pictures for this post were taken with <span style="font-size: small;">th<span style="font-size: small;">e larger size</span> cake cut to a smaller size, but the rec<span style="font-size: small;">ipe calls for a smaller cake (9in square/round tin), so expect to see a larger stripe of filling in your final product.</span></span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">So, <span style="font-size: small;">w</span>ithout further ado, here is the recipe (final disclaimer: it is <i>rich</i>):</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;">Insane Oreo Cake<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> (eggless)</span></span></span></span><br />
<br />
Makes 10-12 servings<br />
<br />
<b>Cake</b><br />
Adapted from <a href="http://www.tasteofhome.com/Recipes/Eggless-Chocolate-Cake">Taste of Home</a><b></b><br />
<ul>
<li>1 cup plus 2 tbsp flour, sifted</li>
<li>1/2 cup cocoa, sifted</li>
<li>1 cup sugar</li>
<li>1 tsp baking soda</li>
<li>1/4 tsp salt</li>
<li>1 cup cold brewed coffee</li>
<li>3 tbsp vegetable oil (my preference is canola)</li>
<li>1 tablespoon white vinegar</li>
<li>1 tsp vanilla<b> </b>extract</li>
</ul>
<b>Filling</b> <br />
<ul>
<li>500g/16oz cream cheese, softened</li>
<li>1/8 tsp salt</li>
<li>1/2 tsp vanilla extract</li>
<li>1 cup plus 2 tbsp powdered sugar</li>
<li>1/4 cup all-purpose flour</li>
<li>10 Oreos, chopped</li>
</ul>
<b>Frosting</b><br />
(double amounts to frost entire cake)<b> </b><br />
<ul>
<li>1/2 cup whipping cream<b> </b></li>
<li>1 cup powdered sugar</li>
<li>1/2 tsp vanilla extract</li>
</ul>
<ol>
<li>Preheat oven to 350F. Grease a 9-inch cake tin and line the bottom with parchment paper.</li>
<li>Combine flour, cocoa, sugar, baking soda, and salt in a large bowl. </li>
<li>Combine coffee, oil, vinegar, and vanilla in a medium bowl.</li>
<li>Add wet ingredients to dry and mix until combined and smooth. If desired, use a hand blender to blend out any lumps. Pour into prepared tin.</li>
<li>Bake for 30-35 minutes. Use the <a href="http://busycooks.about.com/od/howtobake/a/doneness.htm">toothpick test</a> to confirm doneness. You do not want to overbake this cake!</li>
<li>Cool cake for ten minutes in the pan and then let it cool to room temperature.</li>
<li>While the cake is cooling, make the filling. Beat the cream cheese in a medium bowl until it is smooth. Mix in the salt and vanilla extract.</li>
<li>Add the powdered sugar to the cream cheese mixture a couple of tablespoons at a time, mixing until incorporated after each addition.</li>
<li>Add the flour to the cream cheese mixture and mix until just incorporated. Mix in crushed Oreos.</li>
<li>Prepare the frosting. Whip the cream with the vanilla until hard peaks form (the consistency of whipped cream). </li>
<li>Add the powdered sugar to the cream a couple of tablespoons at a time, mixing until incorporated after each addition. </li>
<li>Time to assemble the cake! Carefully cut the cooled cake in half horizontally so that you have roughly equal sized, level top and bottom layers. Spoon the cream cheese filling on top of the bottom layer and spread so that it covers the cake layer evenly. Place the top layer of cake on top of the cream cheese filling. Spread the frosting over the top of the cake (and along the sides, if you have doubled the frosting recipe).</li>
<li>Refrigerate the filled and frosted cake for at least an hour before serving. (Keep leftovers stored in the refrigerator.) Serve!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr12oDhRmWRuyIwoB4lYCEoQQ-RK95aLU36fOThpPjjhqaVZ0Dac7K2-y745XB3aulV_3jsOG_a5knJgew2hkQIW1c2ber7ui0Je9EJbODju5h_qqzi-_4xxPRGgtOBK87x-M-1jD6tnHh/s1600/Slice+of+cake+small.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr12oDhRmWRuyIwoB4lYCEoQQ-RK95aLU36fOThpPjjhqaVZ0Dac7K2-y745XB3aulV_3jsOG_a5knJgew2hkQIW1c2ber7ui0Je9EJbODju5h_qqzi-_4xxPRGgtOBK87x-M-1jD6tnHh/s1600/Slice+of+cake+small.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-28018631173589403122013-01-30T17:34:00.000-08:002013-09-01T10:23:04.509-07:00Seed & Grain Crackers and Hazelnut Bean Spread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_0pO6Px6AT2uAj4-PAu-Mqa1rcf04IMCKMzFR8E3qy1YDTDYX9anCnO-Llew4PlheeZvB_rWJcDyPW-5DSOMv9si_jixuhrC5qS5jbHoR8nkEvOyUqh4zxUujPnnkM55QaPQjb0IRkcA/s1600/Spread+on+cracker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
I have been rather wordy in my last couple of posts, so I shall try to keep this one short on the commentary. Instead, I will give you two recipes for the price of one. I'm willing to bet that a "smaller commentary for more recipes" trade is one that everyone can get behind ;)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ksXAucp9mlL4Bgbkl8deCrQtLudyj3WpmKPgpMMuKPsevKn5C2I6bME58zuD6xhcTsCqdpx3NE-s5CyoteFQFvd5jLTvElcGfpYaRJOXk2N-n68e4693d_4USm3iZMzE0sWjbF5PNe9y/s1600/Cracker+in+spread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ksXAucp9mlL4Bgbkl8deCrQtLudyj3WpmKPgpMMuKPsevKn5C2I6bME58zuD6xhcTsCqdpx3NE-s5CyoteFQFvd5jLTvElcGfpYaRJOXk2N-n68e4693d_4USm3iZMzE0sWjbF5PNe9y/s1600/Cracker+in+spread.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prepare for two recipes that go <i>so</i> well together!</td></tr>
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These recipes pair perfectly together and definitely go into the healthy snack category. First, I urge you to make the snappy Seed & Grain Crackers. I baked these on my silicone baking mat (you want to read excessive commentary? See my love letter to silicone baking liners <a href="http://go.foodgawker.com/1171751/http://eliseinthesnowandsun.blogspot.ca/2013/01/eggless-new-years-muffins-whole-wheat.html">here</a>.) and they worked out a treat. If you are not a fan of kasha (it has a strong buckwheat flavour) or cannot find it, you can replace it with an equivalent amount of any preferred small seed or grain such as sesame, flax, or sunflower. UPDATE: poppy seeds in place of the kasha is one of my new favourite variations of this recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX88VfasrN1U1Av1MtkkG_5p6nHjvpvi786olMKAYh4sdTP6xNbs5laK4JD3AC7ger0EZqAZFXrKzJtX0pxW3illJugHjDeR_bGXvROvbm7bvz_RfXaCkXUrFFii4myDJLyiAV78gvZwm/s1600/stack+of+crackers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuX88VfasrN1U1Av1MtkkG_5p6nHjvpvi786olMKAYh4sdTP6xNbs5laK4JD3AC7ger0EZqAZFXrKzJtX0pxW3illJugHjDeR_bGXvROvbm7bvz_RfXaCkXUrFFii4myDJLyiAV78gvZwm/s1600/stack+of+crackers.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">le crackers</td></tr>
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Then, while those little seedy gems are baking away, you can whip up the thick Hazelnut Bean Spread. Trust me, if that combination sounds strange, you will find yourself happily surprised by the rich and savoury flavour. This spread really is a <i>spread</i>, rather than a dip because of its thickness. While pureeing you could add some more olive oil to thin it out, but I have not tried this approach myself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeBqwPMoNgK0rEL0DaP4vtSHwielzVve627XC5jvR1E08E4yVIBjEzxPCeM0BZx6HqfZb5zTVyqo1F_FtkC87NxRTrF_eBvIJK1ydUxjJOaTP0AfJqoIqmI0FRHA4uDFY1l1YEcb5hN7N/s1600/Spread+overhead.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdeBqwPMoNgK0rEL0DaP4vtSHwielzVve627XC5jvR1E08E4yVIBjEzxPCeM0BZx6HqfZb5zTVyqo1F_FtkC87NxRTrF_eBvIJK1ydUxjJOaTP0AfJqoIqmI0FRHA4uDFY1l1YEcb5hN7N/s1600/Spread+overhead.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">le spread</td></tr>
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<span style="font-size: large;">Seed & G<span style="font-size: large;">rain Crackers</span></span><br />
<span style="font-size: small;">Adapted from <a href="http://carashealthycravings.com/multi-seed-crackers-with-beet-hummus/">Cara's Healthy Cravings</a> blog.</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">Makes 50-60 small cr<span style="font-size: small;">ackers</span></span> </span></span><br />
<ul>
<li>1/2 cup sunflower seeds</li>
<li>1/2 cup pumpkin seeds</li>
<li>2 tbsp whole flax seeds</li>
<li>2 tbsp whole chia seeds</li>
<li>1/4 cup toasted kasha or poppy seeds</li>
<li>1/4 cup flax meal</li>
<li>1/4 cup sesame seeds</li>
<li>2 tbsp rolled oats</li>
<li>salt to taste (up to 1/4 tsp)</li>
<li>1 tbsp oregano</li>
<li>1 tsp fines herbes</li>
<li>1 cup water</li>
<li>1 clove garlic, minced </li>
<li>2 tbsp flour (I used whole wheat)</li>
<li>flaked salt for garnish (optional, but it makes a difference in my opinion!)</li>
</ul>
<ol>
<li>Preheat oven to 350F. Line a baking sheet with a silicone baking mat (highly recommended) or parchment paper.</li>
<li>In a medium bowl combine all ingredients except for water, garlic, and flour.</li>
<li>Mix together water and garlic then add to seed and grain mixture. Let it rest for 5 minutes for water to absorb.</li>
<li>If mixture seems too wet, add flour and mix.</li>
<li>Spread mixture on the baking tray. You want to get it as thin as possible without there being any holes in the layer - this is important for maximum crispiness! Sprinkle with flaked salt, if using. </li>
<li>Bake for 30 minutes and then remove from oven. Flip over (carefully!) and then cut into desired shape. Place back in oven and bake for another 30-40 minutes.</li>
<li>Let cool to room temperature. If you are keeping these for several days and they become soft, they could be crisped up by being reheated in the oven at 325F for 5-10 minutes. Serve!</li>
</ol>
<b>Tips for turning the crackers</b>: The more I make this recipe, the more I love it! However, turning over the crackers halfway through is a very frustrating, but necessary, step. I recently found the best way to do it is to use a silicone baking mat to line your tray at the start and then cut the rectangle of "dough" into four pieces before flipping each one and cutting into smaller shapes. Refining this process finally made this into a simple recipe!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_0pO6Px6AT2uAj4-PAu-Mqa1rcf04IMCKMzFR8E3qy1YDTDYX9anCnO-Llew4PlheeZvB_rWJcDyPW-5DSOMv9si_jixuhrC5qS5jbHoR8nkEvOyUqh4zxUujPnnkM55QaPQjb0IRkcA/s1600/Spread+on+cracker.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs_0pO6Px6AT2uAj4-PAu-Mqa1rcf04IMCKMzFR8E3qy1YDTDYX9anCnO-Llew4PlheeZvB_rWJcDyPW-5DSOMv9si_jixuhrC5qS5jbHoR8nkEvOyUqh4zxUujPnnkM55QaPQjb0IRkcA/s1600/Spread+on+cracker.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let's get some spread on those crackers!</td></tr>
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<span style="font-size: large;">Hazelnut <span style="font-size: large;">Bean Spread</span></span><br />
<span style="font-size: small;">Adapted from <span style="font-size: small;"><a href="http://www.lovefoodeat.com/fresh-fava-bean-almond-spread-vegan/">love food eat</a> </span>blog.</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">Makes 3 cups of spread<span style="font-size: small;"></span></span> </span></span><br />
<ul>
<li> 2 tbsp olive oil</li>
<li>4-5 cloves garlic, minced</li>
<li>540ml/19oz can of broad (fava) beans, drained and rinsed</li>
<li>3/4 cup chopped hazelnuts</li>
<li>1 tbsp oregano</li>
<li>salt to taste</li>
<li>1 tsp lemon juice</li>
</ul>
<ol>
<li>Heat oil in a frying pan over medium heat. Add garlic and saute for a minute.</li>
<li>Add broad beans, hazelnuts, and oregano to the pan. Saute until beans just begin to brown, about 5-10 minutes.</li>
<li>Empty contents of pan into a blender or food processor and puree until desired consistency is reached. It will take a few minutes for a completely smooth consistency to be reached.</li>
<li>Add salt and lemon juice, then blend for 10-15 seconds more (just to evenly incorporate salt and lemon).</li>
<li>Transfer spread to a bowl. Serve - preferably with Seed & Grain Crakers ;)!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0cGG039clffAkJ0rYHAPqHqLRCZ14mRVYhmh08RhBExtix7wd8SqhrYcQr3McB30PxnVc2imhUyDGGvlRBJTkW-bD_QTnMIYSDdJd7Rfr0HRF5DW76On3Z85Ol0qW-i1D3WKINqgspLY/s1600/Cracker+stack+and+spread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0cGG039clffAkJ0rYHAPqHqLRCZ14mRVYhmh08RhBExtix7wd8SqhrYcQr3McB30PxnVc2imhUyDGGvlRBJTkW-bD_QTnMIYSDdJd7Rfr0HRF5DW76On3Z85Ol0qW-i1D3WKINqgspLY/s1600/Cracker+stack+and+spread.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-23671496920484584202013-01-23T19:56:00.001-08:002013-10-05T12:23:33.762-07:00Strawberry Lemon Poppy Seed Loaf (eggless)(If the word "xylitol" scares you, don't be skittish - read on! This recipe can also be made with regular granulated sugar.)<br />
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[UPDATE: Since initially writing this post, I have looked into xylitol further. I am not 100% convinced of how much better it is than sugar for those with diabetes. For more info see <a href="http://www.diabetes.org/diabetes-basics/common-terms/common-terms-s-z.html">the definition</a> for sugar alcohols by the ADA and <a href="http://www.diabetes.ca/diabetes-and-you/nutrition/sweeteners/">this informative article</a> about sweeteners from the CDA. I didn't have any issues cooking with the xylitol and it does provide other benefits, but I am personally going to stick to cooking with sugar in the future - mostly because it is far less costly! Bottom line: both sugar and xylitol need to be eaten in moderation to maintain a healthy lifestyle, particularly for those with diabetes.]<br />
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Does anybody else out in the blogosphere get intimidated by the unusual ingredients found in many ultra healthy recipes? I mean things like xylitol, arrowroot powder, sorghum flour, erythritol, etc. I bring this up not to scoff at the use of these ingredient in recipes, but because I am <i>jealous</i>. Jealous that I don't understand these mystical products - not to mention that it's hard to pluck up the courage to request them in a health food store only to balk at the cost! However, I took a brave first step this week when I baked a loaf cake with xylitol in place of sugar. <br />
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I decided to try out xylitol after my father and I were provided free samples of a xylitol-sweetened treat at a grocery store. The taste overturned my first fear about xylitol - that it wouldn't be sweet enough or that it would leave an unpleasant aftertaste. I did not find that the taste differed greatly from sugar in this loaf, although my sister claimed she could detect a difference immediately. However, she still managed to enjoy more than one slice of the cake ;) My second motivation for trying it is that it reportedly produces a "lower glycemic response" (check out <a href="http://www.xylitol.org/questions-about-xylitol">this site</a> for more information, although take what it says with a grain of salt as it's purpose is to promote xylitol). Since my father is diabetic, I thought I'd give it a shot. So I made this:<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21EIU8brQVqRnlwtWC3-VcxGYxroy3yufAB4TykqWTJYQWKyRVMLEN0hJm7eVo2EjUxhTFN6pL-koO1-x_YrNmBOgQAEoIAPhGQC5Aht9S2npc63OUqNnvhcFWC6rz1_J-HbpBremh0xD/s1600/Lemon+Poppyseed+Batter+Overhead.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg21EIU8brQVqRnlwtWC3-VcxGYxroy3yufAB4TykqWTJYQWKyRVMLEN0hJm7eVo2EjUxhTFN6pL-koO1-x_YrNmBOgQAEoIAPhGQC5Aht9S2npc63OUqNnvhcFWC6rz1_J-HbpBremh0xD/s400/Lemon+Poppyseed+Batter+Overhead.jpg" width="400" /></a></td></tr>
<tr align="center"><td class="tr-caption">Mmmm..don't you just want to dip a spoon into this? (Actually, no - you don't. <br />
Take it from someone who found out the hard way. This baby needs to be baked!)</td></tr>
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That, my friend, is the batter for an eggless lemon poppy seed loaf <i>with</i> a strawberry balsamic sauce swirled into the batter. The above picture demonstrates one way to incorporate the sauce ripples by laying it in stripes and then swirling with a knife. However, this loaf bakes up in such a way that any attempt at pretty patterns will not be greatly visible in the baked loaf. The lemon/strawberry/poppyseed flavours go very well together and the swirls of sauce introduce nice pockets of moistness in the cake. The sauce was a gift and I have a feeling that it is not readily available in stores - but any fruit sauce of your preferred flavour (I would recommend strawberry, raspberry, or orange) can be used :) Just choose a lighter, whipping-cream-consistency sauce so that it doesn't all sink to the bottom of this rather fluid batter.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3B5Nh3Y_0HUvlklqoYZ_Vfui_iXngXR_FgACzFZtHKnsw_YUp65AZP6IKS4gxdBOuH7bDSmlvtLHEB6CjzoR9LXwDN7Eb5KWACosYUno32IGxNl3-WuhlBED1vS49T0ALd94tmghbKX5/s1600/Lemon+Poppyseed+Baked+Slice.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-3B5Nh3Y_0HUvlklqoYZ_Vfui_iXngXR_FgACzFZtHKnsw_YUp65AZP6IKS4gxdBOuH7bDSmlvtLHEB6CjzoR9LXwDN7Eb5KWACosYUno32IGxNl3-WuhlBED1vS49T0ALd94tmghbKX5/s1600/Lemon+Poppyseed+Baked+Slice.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can you see the flecks of zest and puddles of sauce peeking out of the loaf? <br />
Scrummy!</td></tr>
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<span style="font-size: large;">Strawberry Lemon Poppy <span style="font-size: large;">S</span>eed Loaf (eggless)</span><br />
Adapted from <a href="http://aromatic-cooking.blogspot.ca/2012/05/eggless-lemon-poppy-seeds-muffins.html#more">Aromatic Cooking</a> blog.<br />
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Makes 8-10 servings<br />
<ul>
<li>3/4 cup xylitol or granulated sugar (note: I have not made this recipe with granulated sugar, but it should produce similar results)</li>
<li>1 cup milk </li>
<li>6 tbsp vegetable oil (canola is my preference)</li>
<li>1 tsp vanilla extract</li>
<li>1/8 tsp salt </li>
<li>1 and 1/2 cups sieved all-purpose flour</li>
<li>1 and 1/2 tsp baking powder</li>
<li>1 and 1/2 tsp baking soda </li>
<li>3 tbsp poppy seeds</li>
<li>3 tbsp lemon juice</li>
<li>zest of 2 lemons</li>
<li>3-4 tbsp fruit sauce of choice</li>
</ul>
<ol>
<li>Preheat
oven to 350F. Grease a loaf pan and line
the bottom with parchment paper.</li>
<li>Whisk together millk, oil, vanilla, xylitol/sugar and salt in a medium-sized mixing bowl. </li>
<li>Add baking powder and soda, then add flour in small
portions and mix in each portion before adding the next. If batter seems lumpy, blend out lumps with a hand blender or food processor.</li>
<li>Mix in poppy seeds, lemon juice, and zest.</li>
<li>Pour half of the batter into the prepared loaf pan. Then drizzle or stripe half of the fruit sauce on top - swirl with a knife if desired. Repeat with remaining batter and sauce. </li>
<li>Bake for 40-45 minutes until golden brown in colour. Warning: this batter is easy to overbake! It will seem a bit more liquid than your standard cake batter when you pull it out of the oven. Use the <a href="http://busycooks.about.com/od/howtobake/a/doneness.htm">toothpick test</a> to confirm doneness.</li>
<li>Let cake cool to room temperature. Cut into slices (perhaps top with extra fruit sauce...yum) and serve! </li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMANS67t8k8UZGR25LfC1De_MIkEs25NM9eIoHEFuah-hiVWEXB9f0hicOqKDeA_8ekW9vWhV0D96Zveup9HIzdfGmk8e2hY9ke0ph6RHgvU3Q1xax-Y9iy0v_kGfFxH1DW_D_a7Sb10Wk/s1600/Lemon+Poppyseed+Baked+Overhead2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMANS67t8k8UZGR25LfC1De_MIkEs25NM9eIoHEFuah-hiVWEXB9f0hicOqKDeA_8ekW9vWhV0D96Zveup9HIzdfGmk8e2hY9ke0ph6RHgvU3Q1xax-Y9iy0v_kGfFxH1DW_D_a7Sb10Wk/s400/Lemon+Poppyseed+Baked+Overhead2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com5tag:blogger.com,1999:blog-7494751997774441337.post-43888613370404724482013-01-08T19:08:00.001-08:002013-01-10T05:37:08.037-08:00Ethiopian-Inspired Split Pea Stew (with Cheese Topping)<span style="font-size: small;">I enjoy experimenting with cuisines that use intense and complex blends of spices. It has taken me a loooong time to adjust my palate to be able to spice such recipes at home (and I still have far to go before I really grasp the subtleties of such spice medleys). It always seems near impossible for me to replicate the amazing deliciousness that is presented from the kitchens of my favourite Indian, Nepalese, Ethiopian, and Middle Eastern restaurants. However, the following split pea stew recipe, inspired by Ethiopian flavours, is one of the few exceptions to this rule and I proudly serve it to my family.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxmvacPPNXlyTqv-4_lKLZKnb7mE-jOyR25s2nVF99kD7I-Tvcj2xxB9r8w1TdID6bBOT6_BsUiMUVycu1ACDmj-EYOzGlEbfcyEl2E4EM3fV7DRRnCxKcvgAkYju23Ax3G_VzHZsYySM/s1600/Stew+%252B+Cheese+cropped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxmvacPPNXlyTqv-4_lKLZKnb7mE-jOyR25s2nVF99kD7I-Tvcj2xxB9r8w1TdID6bBOT6_BsUiMUVycu1ACDmj-EYOzGlEbfcyEl2E4EM3fV7DRRnCxKcvgAkYju23Ax3G_VzHZsYySM/s400/Stew+%252B+Cheese+cropped.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at all of the fibre- and protein-packed goodness in that bowl. Yum!</td></tr>
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<span style="font-size: small;">Please don't mistake me by thinking that this stew is in authentically Ethiopian! It has been heavily adapted for the Western kitchen. The original recipe was for a westernized <i>mesir wat</i> (which is traditionally made from lentils). I also serve this stew with a cheese topping that was supposed to mimic Ethiopian 'cottage' cheese (<i>ayib</i>). This topping was recommended in the original recipe (see source below recipe title), but my cheese topping version was thrown together with what I had in the house when I first made it >.< It is completely nontraditional and creamier in consistency than I imagine <i>ayib</i> would be. However, it is absolutely delicious - tangy, salty, and cool - and it has become the unalterable twin to this recipe. I love that I am privileged enough to be exposed to different cuisines from around the world. I greatly respect the years that have gone into developing beloved traditional dishes. It is great inspiration for my own kitchen, and I hope that I treat these flavours with the respect that they deserve :)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fnpB2WwaL6vQC7IaxWngY8wPNtXlbBA4yERRypnmLmeBEosvzBixc9CCVB7BKi50UgRCDgdekqvBWhjmR1O2EUb0Z22QS8n9Geqt92POYuymxaA8Nr9AwGOW7nbsWpg9RL3pVyVCOt8h/s1600/Cheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3fnpB2WwaL6vQC7IaxWngY8wPNtXlbBA4yERRypnmLmeBEosvzBixc9CCVB7BKi50UgRCDgdekqvBWhjmR1O2EUb0Z22QS8n9Geqt92POYuymxaA8Nr9AwGOW7nbsWpg9RL3pVyVCOt8h/s400/Cheese.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creating a new (delicious and cheesy) tradition.</td></tr>
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<span style="font-size: large;">Ethiopian-Inspired Split Pea Stew (with Cheese Topping)</span><br />
<span style="font-size: large;"><span style="font-size: small;">Adapted from <a href="http://www.aspicyperspective.com/2012/03/ethiopian-recipes.html">A Spicy Perspective</a> blog.</span> </span><br />
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<span style="font-size: small;"> <span style="font-size: small;">Makes <span style="font-size: small;">6-8</span> smal<span style="font-size: small;">l </span>bowls</span></span><br />
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<b>Stew</b><br />
<ul>
<li>3 tbsp oil (my preference is 2 tbsp of butter and 1 tbsp of canola oil)</li>
<li>1 large onion, chopped</li>
<li>4 cloves garlic, minced</li>
<li>1.5 tbsp paprika</li>
<li>1 tsp tumeric</li>
<li>1 tsp garam masala</li>
<li>2 tsp ground ginger</li>
<li>1/4 tsp cayenne pepper </li>
<li>1-2 tsp salt</li>
<li>2 tbsp tomato paste</li>
<li>2 cups dried split peas</li>
<li>6 cups water or stock of choice </li>
</ul>
<ul>
</ul>
<b>Cheese Topping</b><br />
<ul>
<li>1 cup crumbled feta</li>
<li>1/4 cup plain yogurt (any M.F. content will work, I used 3%)</li>
</ul>
<ol>
<li>Heat oil in a large saucepot over medium heat. Add onions. Cook until onions are soft and starting to brown (about 10 minutes), stirring
occasionally.</li>
<li>Add garlic to pan and cook for another two minutes. Stir in spices, salt and tomato paste, and cook for another minute. </li>
<li>Add split peas and water. Cover pot and bring to boil. Reduce heat to low, keep covered, and simmer for 40-50 minutes.</li>
<li>Remove lid and check taste of stew - peas should be tender This is a good time to add any additional spices to taste, however, keep in mind that the stew will reduce further so the flavour will be somewhat intensified in the end result.</li>
<li>Simmer, uncovered, until the stew reaches a thick porridge consistency. Keep in covered pot until ready to serve.</li>
<li>Make cheese topping by combining feta and yogurt in a small bowl. Spoon stew into bowls, top with cheese, and serve!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmabyax4AZJQOrBRvUH26hsu4SgJbuN8EXBOVYWzZcEu0ftRuB1_HWvs0AO3XDv1OxKeUO7bneEbf5Di__rlH1T5WZKV7QATp_7IyaF127tcwDyFM0LRpa5mj5FKCbKQRi6NFjpE1U_EH/s1600/Stew+++Cheese+cropped2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmabyax4AZJQOrBRvUH26hsu4SgJbuN8EXBOVYWzZcEu0ftRuB1_HWvs0AO3XDv1OxKeUO7bneEbf5Di__rlH1T5WZKV7QATp_7IyaF127tcwDyFM0LRpa5mj5FKCbKQRi6NFjpE1U_EH/s400/Stew+++Cheese+cropped2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com0tag:blogger.com,1999:blog-7494751997774441337.post-76306742163924808762013-01-01T20:14:00.002-08:002013-02-07T16:43:12.150-08:00New Year's Muffins [Whole Wheat Flax Banana Almond with Chocolate Chips or Raisins!] (eggless)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKTu_sHmT2XogkilyAcskxj-t2rfC5zY6MsTzqrQdPvxbJAoG8pJBStxoUaAlSmouWLlTDxQYg1lhNbkdFLYxvyH09C8lJ0EQQds-IveqkzlMUN8qpTfp8EUzJZBLjxF8QX745gA1-KREU/s1600/Blog+set+of+muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />
<span style="font-size: x-small;">[UPDATE: I've replaced some of the original pics of the muffins with newer ones. Some of the originals were a bit grainy. Like I really needed an excuse to bake again!]</span><br />
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I went on a massive baking bender over Christmas. It was magical! I churned out four different eggless confections (with the help of a wonderfully patient assistant) in one day. My loved ones and I then spent several days in a sugar-high haze. You'd think that we'd need a break from all of this sugar! However, this is one of the few times of year when I have the time to really indulge in baking. I was also treated to some silicone cupcake liners and a silicone baking sheet over the holiday. <i>Not</i> baking was <i>not</i> an option! So, in honour of the New Year and getting back to healthier eating, I played around with one of my go-to eggless muffin recipes with delicious results.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4o31TXKDLOXdfkf4pJND-bjvkng9NRh2pK3W1YktowAlZRlDtMMVqEvfVzceF4sYN9H1bKdVZFqE3D5OKON_JIgA0GUBs7faqR1zYBetjofaDM7SDchxVEbYt171DU0aXCXapEvSIRkYD/s1600/Blog+Muffin+Halved2.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4o31TXKDLOXdfkf4pJND-bjvkng9NRh2pK3W1YktowAlZRlDtMMVqEvfVzceF4sYN9H1bKdVZFqE3D5OKON_JIgA0GUBs7faqR1zYBetjofaDM7SDchxVEbYt171DU0aXCXapEvSIRkYD/s400/Blog+Muffin+Halved2.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Full of healthy and delicious ingredients. Also, sugar.</td></tr>
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Before I introduce the recipe, I thought I'd quickly share my first-time experience baking with the silicone cupcake liners. I did some very basic research online before using them. This was how I found out that it is best to "season" the liners with some cooking spray or other grease for the first few uses. I took this precaution and it worked out like a dream! The muffins popped right out (I found it best to push them out from the bottom after loosening the sides). I feel pretty confident that the cooking spray won't be necessary after a few more batches. I LOVED that these liners protected the muffin tin. I have found in the past that I am never quite able to clean out the corners of the tins - no matter how much grease/flour I use - and I hate to use disposable liners. The only caution I would give when using these liners is that they do get very hot in the oven and need to cool in the tin for several minutes before being transferred to a cooling rack (this is probably common sense, but yours truly had to find out the hard way!)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YpSksGR-5UdOSUd4NCoTjGCvOGncf-6E262ocRLf1TsiWHDrbAMDMrL2fzg6LTYGOFwyytT9I1ZZy6XCdEsSSP-FVzh3xOEDm7FaOrONpBHdcmrvhuiape1SifaPK4u5L_SnBJDrgT41/s1600/Blog+Silicone.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YpSksGR-5UdOSUd4NCoTjGCvOGncf-6E262ocRLf1TsiWHDrbAMDMrL2fzg6LTYGOFwyytT9I1ZZy6XCdEsSSP-FVzh3xOEDm7FaOrONpBHdcmrvhuiape1SifaPK4u5L_SnBJDrgT41/s400/Blog+Silicone.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The highlight of my holiday season!</td></tr>
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Enough of my blabbering about silicone! On to the recipe for these dreamy New Year's muffins. They contain relatively healthy ingredients such as whole wheat flour, flax meal, banana, almonds, and canola oil (as opposed to butter). However, the healthiness is balanced with some brown sugar and chocolate chips. I'm all about balance ;) They are packed with flavour and are addictive when warm. This is a simple eggless recipe. I added the flax for its omega-3 benefits, but you could easily substitute a 1/4 cup of flour for it, if you wish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrrr_gvCqNbJWyPAgxHL0xhfLPUknAlfwOQ7WX7UiPMVP403jTpbZtE-mU4FWRJ-mYgGaVU5qWdnw31Se7CixtYCuO9ib7XmaoxC7cqI6LL3aaLaCwssYQSXwYwM8xv75BTmUZSOtrSub/s1600/Blog+Muffins+in+Pan.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrrr_gvCqNbJWyPAgxHL0xhfLPUknAlfwOQ7WX7UiPMVP403jTpbZtE-mU4FWRJ-mYgGaVU5qWdnw31Se7CixtYCuO9ib7XmaoxC7cqI6LL3aaLaCwssYQSXwYwM8xv75BTmUZSOtrSub/s400/Blog+Muffins+in+Pan.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The muffins all nestled snug in their liners :)</td></tr>
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<span style="font-size: large;">New Year's Mu<span style="font-size: large;">ffins<span style="font-size: large;"> (eggless)</span></span></span><br />
<span style="font-size: small;">Adapted from <a href="http://sprinklecharms.blogspot.ca/2012/02/vegan-banana-cupcakes.html">Sprinkle Charms</a> blog.</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">Makes 12-14 muffins</span> </span></span><br />
<ul>
<li> 2 ripe bananas</li>
<li>1 cup whole wheat flour</li>
<li>1/4 cup flax meal</li>
<li>1 1/2 tsp baking soda</li>
<li>2/3 cup light brown sugar, packed</li>
<li>1/3 cup vegetable oil (canola is my preference)</li>
<li>2/3 cup milk</li>
<li>2 tsp vanilla</li>
<li>1/2 cup mini chocolate chips or raisins</li>
<li>1/2 cup chopped almonds</li>
</ul>
<ol>
<li>Preheat oven to 350F. Line a muffin tin with silicone liners (or grease tin).</li>
<li>In a medium bowl, cream bananas until smooth.</li>
<li>Add oil, milk, and vanilla to banana mixture. Mix until combined.</li>
<li>Stir in flour, flax meal, baking soda, and sugar. Mix until just combined. Add chocolate chips and almonds to batter.</li>
<li>Fill silicone liners (or greased tins) 3/4 full and bake for 20-22 minutes.</li>
<li>Let muffins cool in tin for 10 minutes then transfer to a rack until cooled to room temperature. Serve!</li>
</ol>
[Update: These muffins freeze well. Seal baked, cooled muffins in an airtight, freezer-proof bag (I would remove silicone liners first, if using) and store in freezer for up to 1 month. They defrost beautifully if left out at room temperature for 1-2 hours. Alternatively, you could defrost/heat in the microwave, but the texture will change.] <br />
<ol>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3zRWgiwfWTWIs-HzOZerw9pJGETLyGqBYTdPyWHHxL_pq9YKKC9CQBQybR8hN5G1jcb4xDWdKYOOVD8reS99kx1q9zz5lRn1sdSbiMFcl1oZg93IW2i9XcpHfi5q-aChLmmL5VXvqNw8/s1600/Blog+set+of+muffins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3zRWgiwfWTWIs-HzOZerw9pJGETLyGqBYTdPyWHHxL_pq9YKKC9CQBQybR8hN5G1jcb4xDWdKYOOVD8reS99kx1q9zz5lRn1sdSbiMFcl1oZg93IW2i9XcpHfi5q-aChLmmL5VXvqNw8/s400/Blog+set+of+muffins.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
</tbody></table>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com8tag:blogger.com,1999:blog-7494751997774441337.post-58309603445958349402012-12-27T03:59:00.003-08:002013-01-08T15:26:43.615-08:00"Secret" Ingredient Vegetarian ChiliIn your travels around the food blogosphere, have you ever come across a "secret" ingredient that intrepid vegetarians claim will make meatless chili as smoky and rich as any <i>carne</i>? This ingredient is one that I have come across myself on many blogs and in vegetarian/vegan cookbooks. It's relative popularity is reason that I place "secret" in quotation marks (I always feel the need to justify quotation marks these days, another thing we can add to the <a href="http://www.smosh.com/smosh-pit/photos/20-quotation-mark-fails">list</a> of things of which the internet made us overly aware!)<br />
<br />
Anyway... I will put you out of your misery and nail-biting, suspense-filled agony and spill the beans (heh) on the "secret" ingredient. It's cocoa. Cocoa powder does actually lend a certain depth and smokiness to vegetarian chili. It does not make it taste chocolatey at all - but at least there is now incontrovertible proof that chocolate makes everything better ;)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cru7v5zuEr2QiFtQixRwNhhTj2TiiHUs67UokLwpxAo6AVFbfD570XRYpx8w0pVbeZaQuDGil4vHcH1r59uwCJV6dpDfftlG635elj2O_9ef0QJpS1c4qy8h5sYaee6EQldwxo6oTWEK/s1600/Blog+Chili+Overhead.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cru7v5zuEr2QiFtQixRwNhhTj2TiiHUs67UokLwpxAo6AVFbfD570XRYpx8w0pVbeZaQuDGil4vHcH1r59uwCJV6dpDfftlG635elj2O_9ef0QJpS1c4qy8h5sYaee6EQldwxo6oTWEK/s400/Blog+Chili+Overhead.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmm, chocolatey! (Just kidding.)</td></tr>
</tbody></table>
The beauty of chili recipes is that you can play around with them. Different beans, vegetables, meat substitutes, and spices can be substituted or added. It can be adapted easily to your taste preferences and ingredients on hand. Below is my favourite chili recipe, which I have developed through trial and error over the past year. Although I enjoy this version very much, I encourage anyone interested in trying it to play around with the flavours. I would love to hear about any variations. The only thing that I wouldn't change too much is the quantity of cocoa. Too little and it is undetectable, too much and the chili becomes bitter. I also happily eat this chili without including any meat substitutes - the beans alone still supply a good amount of protein :)<br />
<br />
<span style="font-size: large;">"Secret" Ingredient Vegetarian C<span style="font-size: large;">hili</span></span><br />
<br />
<span style="font-size: small;"> <span style="font-size: small;">Makes 10-12 <span style="font-size: small;">small bowls</span></span><span style="font-size: large;"><br /></span></span><br />
<ul>
<li>1-2 tbsp oil (my preference is canola)</li>
<li>1 large onion, diced </li>
<li>2 tbsp dried oregano</li>
<li>2x540ml cans of beans (my preference is one of kidney and one of romano)</li>
<li>800ml can crushed tomatoes</li>
<li>800ml can diced tomatoes</li>
<li>3 tbsp paprika</li>
<li>2 tbsp cocoa</li>
<li>1 tbsp dried cilantro</li>
<li>2 tbsp garlic powder</li>
<li>salt to taste </li>
<li>1/4 tsp cayenne pepper (this makes a relatively mild chili)</li>
<li>1 package (200-400g) vegetarian Italian sausage, diced or vegetarian ground beef</li>
<li>2 cups frozen peas or corn kernels</li>
</ul>
<ol>
<li>Heat oil in a skillet over medium-high heat. Add onions and oregano. Cook until onions are soft and starting to brown, stirring occasionally.</li>
<li>Add vegetarian sausage or ground beef to pan and an extra teaspoon or two of oil if necessary. Cook until meat substitute is browned. Set aside.</li>
<li>Empty cans of crushed and diced tomatoes into a large saucepot over medium heat. Stir in remaining spices. Heat for a minute or two. </li>
<li>Add beans and drained meat substitute/onion mixture to saucepot. Keep on heat for at least 10 minutes, stirring frequently. Spoon chili into individual bowls, top with cheese or sour cream, and serve!</li>
</ol>
<ol>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUJNUb7byOzNu2Yxdkg0JXeGXTcMYnwmccDIt8Y443MsDcPckaU1NlaUmjtBPu3k89rcpIzTLmiYcQPADBi2oA7F11H7r_KW8X2LdjBMjHghPV3lgDzDTnZmt9IRwWcLLmjom5FURrCwe/s1600/Blog+Chili+Flower.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBUJNUb7byOzNu2Yxdkg0JXeGXTcMYnwmccDIt8Y443MsDcPckaU1NlaUmjtBPu3k89rcpIzTLmiYcQPADBi2oA7F11H7r_KW8X2LdjBMjHghPV3lgDzDTnZmt9IRwWcLLmjom5FURrCwe/s400/Blog+Chili+Flower.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com1tag:blogger.com,1999:blog-7494751997774441337.post-47556638903760762362012-10-09T12:27:00.000-07:002013-10-12T09:08:52.331-07:00Pumpkin Cheesecake with Cinnamon Whipped Cream (eggless)Ahhhh, fall. All sorts of wonderful seasonal ingredients are abound in my neck of the woods, such as apples, cauliflower, brussel sprouts, and pumpkin. All of these lovely, healthful foods appeared on our Thanksgiving table this year. Of course, we made them much more... healthful... by adding all manner of sugars, creams, and cheeses to them!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlUVG0Kmw5MSZmBx4hISFOpzF6M7W75KuFtM_9s8cOKgGqcDWQCsCL1IhFa4K0BNi3GB688bisDr201iUyimGD21bM3ZAmpMAYfv_BfBwPGs4FnugFHV61a0SOhPZ83k0vfLDbCbhlIdp/s1600/Plated+Slice+of+Pumpkin+Cheesecake+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPlUVG0Kmw5MSZmBx4hISFOpzF6M7W75KuFtM_9s8cOKgGqcDWQCsCL1IhFa4K0BNi3GB688bisDr201iUyimGD21bM3ZAmpMAYfv_BfBwPGs4FnugFHV61a0SOhPZ83k0vfLDbCbhlIdp/s400/Plated+Slice+of+Pumpkin+Cheesecake+copy.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops. A little cheesecake fell into my pumpkin. </td></tr>
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I do love when fall comes around, for various reasons. One of the top reasons has to be that fall squashes are back in season. I certainly feel fortunate to live somewhere that has all types of produce available year round. But squash just doesn't taste its brightest in the summer months. So I tend to become addicted to squash at this time of year. I will indulge in steamed butternut squash several times a week. Steamed pumpkin may also make it to my plate.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK09xI41v82eXeUDpG7MoVcOUo-YFs5-rl62oqkEudcVTfFdYgDtVs5Q3OcvNqr489wRrLN4GGFKhUcSPF9a0ltub6k-E6CIgIqwh3lOF2aZ58jleXyu9DCCVmQmJa5wF0tnZb1p6Wn2k0/s1600/Overhead+Slice+Pumpkin+Cheesecake+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK09xI41v82eXeUDpG7MoVcOUo-YFs5-rl62oqkEudcVTfFdYgDtVs5Q3OcvNqr489wRrLN4GGFKhUcSPF9a0ltub6k-E6CIgIqwh3lOF2aZ58jleXyu9DCCVmQmJa5wF0tnZb1p6Wn2k0/s400/Overhead+Slice+Pumpkin+Cheesecake+copy.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Of course, a generous dollop of whipped cream was required. It just was.</td></tr>
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However, despite the above ode to all things squashy, I am not a fan of canned pumpkin puree. I fear it might be a major faux pas to admit that in the world of vegetarian food blogs. It seems to show up in all sorts of recipes online. I can't fault it as a convenience food with many health benefits. But it does seem to have a tannic aftertaste and none of the sweetness that fresh pumpkin naturally has. My exception to this dislike is using it in baked goods. This is where pumpkin cheesecake makes its appearance. This recipe happened almost by accident last year when I wanted to make a dessert for Thanksgiving that would be eggless. I had a mostly full can of pumpkin puree (I was trying to incorporate it into my diet - I really did try!) and I knew that my egg allergy guest loved cheesecake. It was one of those serendipitous moments in baking that happens once in a blue moon - I mixed a load of ingredients together and something edible emerged from the oven! (This is a rare event. I once baked 14 mini variations of an eggless Nutella cheesecake with the result of only one being even remotely edible >.<)<br />
<br />
This recipe creates a dense cheesecake with a light pumpkin flavour. I've had cinnamon and pumpkin haters happily eat this dessert. It is also my only cheesecake recipe that has never cracked after baking! The cinnamon topping was a quick last minute idea also, but it turned out so well that certain people have forbidden me from making this recipe without it!<br />
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<span style="font-size: large;">Pumpkin Cheesecake with Cinnamon Whipped<span style="font-size: large;"> Cream<span style="font-size: large;"><span style="font-size: large;"> (eggless)</span></span></span></span><br />
<br />
Makes 8-10 servings<br />
<br />
<b>Crust</b><br />
<ul>
<li>1 and 1/4 cup crushed graham crackers</li>
<li>1/4 cup plus 2 tbsp butter, melted</li>
</ul>
<b>Filling</b> <br />
<ul>
<li>16oz cream cheese, softened</li>
<li>1/2 cup plain yogurt or sour cream</li>
<li>3/4 cup granulated sugar</li>
<li>1/4 cup light brown sugar, packed</li>
<li>1 cup pumpkin puree</li>
<li>2 tsp ground cinnamon</li>
<li>2 tsp vanilla extract</li>
</ul>
<b>Topping</b><br />
<ul>
<li>1 cup whipping cream<b> </b></li>
<li>2 tbsp icing sugar</li>
<li>1/2 tsp ground cinnamon</li>
<li>1/2 tsp vanilla extract</li>
</ul>
<ol>
<li>Preheat oven to 350F. Grease a 9-inch cake tin and line the bottom with parchment paper.</li>
<li>Combine graham cracker crumbs and melted butter in a bowl. Press graham mixture into the bottom of the cake tin and set aside. </li>
<li>Place cream cheese in a large mixing bowl and beat until smooth. Add the rest of the filling ingredients and mix until combined, preferably with a hand blender for maximum smoothness. Pour cheese mixture onto prepared graham crust.</li>
<li>Bake for 55-65 minutes until barely browning on edges and slightly puffed up. Let cool at room temperature and then refrigerate for at least 2 hours.</li>
<li>A few minutes before serving, prepare the topping. Place all topping ingredients in a large mixing bowl and whisk with an electric whisk on high speed until stiff peaks form. Spread topping on cheesecake and serve!</li>
</ol>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeCJrTrnVolIAMOceHgZl2VCCM3xji8oscAwicJJiIrjq0El-b_eRVTq1Dbio5VEOsOjBtrfL9MIMUyW0m6qoHSudilvJDM1AI-IHOw3mBa9Kqrme2nKj2zHq2LKD61mq-BaKOGZwX59r/s1600/Slice+of+Pumpkin+Cheesecake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeCJrTrnVolIAMOceHgZl2VCCM3xji8oscAwicJJiIrjq0El-b_eRVTq1Dbio5VEOsOjBtrfL9MIMUyW0m6qoHSudilvJDM1AI-IHOw3mBa9Kqrme2nKj2zHq2LKD61mq-BaKOGZwX59r/s400/Slice+of+Pumpkin+Cheesecake.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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Anonymoushttp://www.blogger.com/profile/17724746153086051275noreply@blogger.com2tag:blogger.com,1999:blog-7494751997774441337.post-81927912719340178972012-10-04T15:09:00.002-07:002013-02-07T16:42:11.945-08:00Vanilla Chocolate Marble Cake with Chocolate Buttercream Frosting (eggless)<head>
<title>Elise in the Snow and Sun | Eggless Marble Cake</title>
</head>
Let me tell you about the secret to living an awesome life. It is rather simple. Eat cake. Preferably Awesome Cake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHA62Ii5kdyYzaOHalJrdoIMNgliU2jryIy1OaifP027ytTvhvGwDcfuPwPtQIKxakXfwQJtFWanaNdRFLgloh4fCXQuZrP21ukC_Q0QXP99412mDbN7Uq_Swge-9J3q4ht9p-OG2kqZo/s1600/Overhead+Baked+Marble+Cake2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHA62Ii5kdyYzaOHalJrdoIMNgliU2jryIy1OaifP027ytTvhvGwDcfuPwPtQIKxakXfwQJtFWanaNdRFLgloh4fCXQuZrP21ukC_Q0QXP99412mDbN7Uq_Swge-9J3q4ht9p-OG2kqZo/s400/Overhead+Baked+Marble+Cake2.jpg" height="398" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Awesome Cake</td></tr>
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Hmmm, I feel as though there is something wrong with the above photograph. What was that? Awesome Cakes cannot be truly awesome without being <strike>drowned in</strike> topped with some sort of creamy, frosting goodness, you say?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOWm9iCCgQQBAEaLTYl4XK7ghi-WhDPnOS_Q9qqihB2r9fPTiFfwLVhOt_QSeNQRsLL5LjFBUurMlHPiQGF0WYFOxDsKj_O2iSgag1lneLwf6xoTdShZqpBW_8k3PjkzkYGiYVxEi7SsN/s1600/Marble+Cake+and+Icing+Texture.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaOWm9iCCgQQBAEaLTYl4XK7ghi-WhDPnOS_Q9qqihB2r9fPTiFfwLVhOt_QSeNQRsLL5LjFBUurMlHPiQGF0WYFOxDsKj_O2iSgag1lneLwf6xoTdShZqpBW_8k3PjkzkYGiYVxEi7SsN/s400/Marble+Cake+and+Icing+Texture.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ooooooh. Airy.</td></tr>
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<br />
Done. <br />
<br />
Also, check out the texture on that cake. This is the fluffiest eggless cake recipe that I have come across. While I personally wouldn't classify it as a "spongecake", it does not have the same heaviness that many eggless cake recipes can't shake. Now that is what I call success :)<br />
<br />
<span style="font-size: large;">Marble Cake<span style="font-size: large;"> (eggless)</span></span><br />
Adapted from <a href="http://www.sharmispassions.com/2011/02/eggless-vanilla-sponge-cake-eggless.html">Sharmis Passions</a> blog.<br />
<br />
Makes 8-10 servings<br />
<ul>
<li>1 and 1/2 cups sieved all-purpose flour</li>
<li>3/4 cup granulated sugar</li>
<li>1 cup plain yogurt (I've used a few different types and they've all worked, but 3% M.F. has produced my favourite result)</li>
<li>1/2 tsp baking soda</li>
<li>1 and 1/4 tsp baking powder</li>
<li>1/2 cup vegetable oil (canola is my preference)</li>
<li>2 tsp vanilla extract</li>
<li>1/4 – 1/3 cup sieved cocoa powder (I ended up putting in
1/3 cup because I like a more intense chocolate flavour)</li>
</ul>
<br />
<div class="MsoNoSpacing" style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Preheat
oven to 400F.<span style="mso-spacerun: yes;"> </span>Grease a loaf pan and line
the bottom with parchment paper.</div>
<div class="MsoNoSpacing" style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Mix
sugar and yogurt in a medium-sized mixing bowl until sugar is dissolved.</div>
<div class="MsoNoSpacing" style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Add
baking soda and baking powder and mix well.<span style="mso-spacerun: yes;">
</span>Leave aside for 7 minutes.<span style="mso-spacerun: yes;"> </span>Small
bubbles should appear on the surface of the mixture.</div>
<div class="MsoNoSpacing" style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Mix
in vanilla and oil.<span style="mso-spacerun: yes;"> </span>Add flour in small
portions and mix each portion in gently until incorporated. </div>
<div class="MsoNoSpacing" style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Divide
half of the batter into another bowl.<span style="mso-spacerun: yes;">
</span>Add the cocoa powder and mix until the batter has an even dark brown
colour.</div>
<div class="MsoNoSpacing" style="margin-left: 36pt; mso-list: l0 level1 lfo1; text-indent: -18pt;">
<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Spoon
alternate layers of the vanilla and chocolate batters into the loaf pan.<span style="mso-spacerun: yes;"> </span>Use a fork or knife to swirl the layers up into a
marbled pattern.<span style="mso-spacerun: yes;"> </span>A good demo of this
technique can be found <a href="http://www.youtube.com/watch?v=q8c_0JTe5r8">here</a>.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNhrhcjvL6jmfB3XqEq5r8sb3s-DgyF1qcnWH7jkBfPDvDZTdSklykQJn5Acs1RdXahNkNGgP2QWN8Bt-aYcMWuN0N3tx99q5CtQaEq9cgwbxfPn6jIedytEyxg6Vw__lKfyGyiRMQTQn/s1600/Marble+Cake+Batter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNhrhcjvL6jmfB3XqEq5r8sb3s-DgyF1qcnWH7jkBfPDvDZTdSklykQJn5Acs1RdXahNkNGgP2QWN8Bt-aYcMWuN0N3tx99q5CtQaEq9cgwbxfPn6jIedytEyxg6Vw__lKfyGyiRMQTQn/s400/Marble+Cake+Batter.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gratuitous batter close-up</td></tr>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">7.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Bake
for 10 minutes then lower oven temperature to 350F.<span style="mso-spacerun: yes;"> </span>Bake for an additional 20-25 minutes or until
a toothpick inserted into the centre comes out clean.<span style="mso-spacerun: yes;"> </span>Cool in pan for at least 15 minutes.<span style="mso-spacerun: yes;"> </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">8.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";"> </span></span></span>Cool
completely at room temperature before frosting.<span style="mso-spacerun: yes;">
</span>Top with chocolate buttercream frosting and serve!</div>
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The chocolate buttercream frosting that I used came from <a href="http://savorysweetlife.com/2011/04/chocolate-buttercream-frosting/">Savory Sweet Life</a>. I love the deep chocolate flavour that it provided. I didn't make any changes to the frosting recipe except for adding a few extra tablespoons of whipping cream at the end to smooth out the consistency. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNIpHskEF_ncglmjuAhlr0AgHdQUS341cXRG7gLFDhBGV9XgaaGnD02EcnmumHb_CuiLFQ-MrLbxRUqsPpqXNf3bIdkqUU-WnCbD1FTBiOxUQfAZIDm1z9LyPXPgo_5LdtF7pga14s2a4/s1600/Heart+Icing+Marble+Cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNIpHskEF_ncglmjuAhlr0AgHdQUS341cXRG7gLFDhBGV9XgaaGnD02EcnmumHb_CuiLFQ-MrLbxRUqsPpqXNf3bIdkqUU-WnCbD1FTBiOxUQfAZIDm1z9LyPXPgo_5LdtF7pga14s2a4/s400/Heart+Icing+Marble+Cake.jpg" height="400" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I hope you enjoy :)</td></tr>
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