Sigh

Even Miss Lilian Pearl misses the Cake Bible. Soon my dear, soon.

As promised...Vegan Peanut Butter Cookies

Whether you are vegan or simply have run out of butter and eggs this is the recipe for you! I managed to piece this together one evening when I had a craving for cookies and a huge desire to bake. I guarantee you that you have every ingredient in your pantry to whip up these delicious and surprisingly soft vegan cookies! 

Vegan Peanut Butter Cookies

makes approximately 24 small cookies

1 ripe banana

1/2 c peanut Butter

1/2 c sugar

1 c flour

1 t baking powder

1/2 t salt

Preheat the oven to 350 F. In a large mixing bowl "cream" the sugar, a smashed banana, and the peanut butter until smooth. In a separate bowl whisk the remaining dry ingredients together for approximately 30 seconds. In batches combine the dry and wet ingredients, scraping down the sides of the bowl after each addition. Chill the batter for 1 hour. Using two small spoons shape and scoop the cookies onto a parchment line baking pan.

Bake for 12 minutes or until golden brown. 

These cookies are best the day of. I would suggest eating them slightly warm with a cool glass of almond milk- Enjoy!

Happy *vegan* Eating!

Vegan Challenge 2011

Hello Folks! Well January has quite possibly been one of my busiest months and a lot of changes have been made! As you can clearly see- no picture for this post. Part of the reasoning for this is that over two weeks ago while drinking a beer and eating some french fries with our friends Christopher and Danielle we found ourselves in a conversation about vegan diets. Soon enough we were all signing our signatures on the back of a Co-op receipt pledging to eat vegan until Danielle's birthday, February 12th! Oh nelly!

So far so good. But there are some major items that I am missing BIG TIME. Mostly butter and cheese. While there are some alternatives to both- they are simply not the same. I have managed to come up with some vegan cookie recipes which I will share is future posts. But for now I will eat my peanut butter sandwhich and dream of buttercream frosting and quesadillas! Just 10 more days to go until we celebrate Danielle with Boston Cream pie and something smothered in cheese!

Now clearly, I must stop engaging in "challenges" before they get too out of hand! The other challenges that I have committed to this past month have been signing up for my first Ultra (30 miles) with my super amazing family friend Cory! And then the other, longer commitment "challenge" is changing my degree track from M.S to PhD. Whoa Nelly! This last challenge puts my measly 1 month vegan challenge into perspective- small beans compared to PhD.

Well, ultimately my opinion is that it is important to stretch ourselves mentally, physically, and emotionally frequently. When we accomplish the unexpected we will truly discover what we are capable of. Try to do something that you are nervous about or have been putting off - you just might surprise yourself.

Peace and Love,

Kara

Pumpkin Cheesecake

I know that I am a bit behind with the pumpkin-thing but I am going to start a movement where we as a society embrace this humble squash for as long as it will keep in our pantries! Viva la pumpkin!

So obviously... 2 months ago I purchase these lovely babies

And this is what I decided to make with them. I actually needed the puree from only one pumpkin. I made pumpkin gnocchi and soup with the other. And obviously, if you do not have fresh puree-canned pumpkin will work just fine. 

Pumpkin Cheesecake

makes one 9-10 inch round cheesecake

Crust

9 whole graham crackers - crushed

3 T sugar

1/2 t ginger

1/2 t cinnamon

1/4 t cloves

1/4 t nutmeg

6 T melted butter

Preheat oven to 325 F and move the oven rack to the medium low position. Take your springform pan and grease and flour the bottom and the sides. In a medium sized bowl, mix the dry ingredients together. Pour the melted butter in and mix until the incorporated. Press the mixture into the 9-10 inch springform pan. Put the crust in the oven for approximately 15 minutes and take out when done to cool. 

Filling

1 1/3 c granulated sugar

1 t cinnamon

1/2 t ginger

1/4 t nutmeg

1/4 t clove

1/4 t allspice

1/2 t salt

15 oz of pumpkin puree 

1 1/2 lbs cream cheese (room temp.)

1 T vanilla

1 T lemon juice

5 eggs (room temp.)

1 cup heavy cream

The puree is naturally a little juicy, so to quell this problem simply put the puree into a large pan and cook on low for about 5 minutes to dry it out a bit. Set aside and cool. 

Mix the sugar, spices, and salt in a small bowl and set aside. In a large bowl, beat the cream cheese until smooth, about 1 minute. Add about half of the sugar mixture and mix again for about 1 minute. Scrape the sides of the bowl and then repeat. Add the pumpkin, lemon, and vanilla and beat until combined. Then add 3 eggs and beat until incorporated. Scrape the bowl and add the remaining eggs.

Pour the filling into the springform pan and smooth the surface. Take two pieces of foil and line the bottom of the springform pan. Set the pan into a large roasting pan. Pour boiling water into the roasting pan creating a water bath. You want the water to be about 1/3 to 1/2 way up the sides of the pan- but not above the foil. 

Bake the cake for about 1 hour and 15 minutes. Depending on your oven it may be a bit shorter or longer.The cake is done with it is still a little wobbly in the center. Remove the cake from the oven and set the roasting pan on a cooling rack. Allow the cake to cool in the water bath for 45 minutes. I am pretty sure that doing this prevents the cake from falling in the center or cracking along the edges. Remove the cake from the bath. Run a knife along the edge of the cake and cool for at least four hours. 

Voila! The pumpkin cheesecake is ready to serve, maybe with a side of bourbon infused whipped cream? Just a suggestion.

Help me celebrate the year-round use of pumpkin by making this cheesecake - you will not be disappointed.

Happy Eating!

Who doesn't love Birthday Cake?

My dad turned 60 this month and I wanted bake a very special cake that would taste incredible but be able to handle a 10 hour car drive! So after many months thinking about it and during my finals week I managed to put together what I like to call "Death by Chocolate Cake." I know that the name isn't very original but I dare say that it is the best cake that I have ever baked, and most importantly my Dad loved it.

It is a bit complicated but here it is. I would recommend giving yourself a full day to work on it. It is possible to serve the day you bake it but be sure to give your self plenty of time.

Death by Chocolate Cake

 

Chocolate Genoise cake, with whipped ganache filling, and an airy Chocolate Silk Meringue Buttercream frosting. All recipes were found in the Cake Bible.

Chocolate Genoise
makes three 9 inch layers

8 oz of bittersweet chocolate (I used 60 percent Guittard Chocolate chips because it melt very nicely)
1 c of boiling water
8 large eggs
1 tsp vanilla
1 c sugar
1 1/2 cup sifted cake flour (sift first, then measure)
2 oz Frangelico (hazelnut liquor- important as it keeps the delicate moist texture of the cake- it also tastes good!)

Preheat the oven to 350 F.Grease and flour three 9 inch round cake pans and line the bottom of the pans with parchment paper. In a heavy saucepan melt the chocolate and the water together, stir constantly until the mixture thickens nicely. Set aside to cool.

In a large mixing bowl, beat the eggs and sugar on high for five minutes or until the mixture triples in volume- add the vanilla and stir in until incorporated. This step is always very exciting for me- I love the velvety texture it takes on! Sift half of the flour into the egg mixture and fold gently. Repeat with the remaining flour and fold until all of the flour has disappeared. Then fold in the chocolate.

Pour immediately into the prepare pans and bake for approximately 25 minutes. Avoid opening the cake before 20 minutes because this may cause the cakes to fall. Remove from the oven and taking a paring knife, run the knife along the outside parameter to make sure that the cake is not adhered to the sides of the pan. Cool for a few minutes and remove from the pan.

Now this next step is something that I have discovered through trial and error. It works for me. When the cake is still a little warm, wrap it up in saran wrap and freeze. I feel that step not only makes it easier to handle, but it "seals" in the moisture. once frozen, level each layer and then brush the tops and bottoms with a small amount of Frangelico. The cake is now ready to be put together!

Whipped Chocolate Ganache
(approximately 3/4 of the batch will be used for the filling and the remainder will be incorporated into the prepared buttercream)

16 oz of bittersweet chocolate (I again used the 60 percent chocolate chips)
4 c of heavy cream
1 T vanilla

This is a to-die-for recipe that reminds me of the greatest truffles! Absolutely spectacular and ridiculously easy. Put the chips into a large mixing bowl. In a heavy saucepan, heat the cream to just about the boiling point. I generally take the cream off the heat when it is steaming. Be careful to not scald the cream. Immediately pour the hot cream over the chips. Stir gently and allow to sit for a minute or two. Now stir until the chocolate becomes completely incorporated with the cream. Cool the chocolate mixture in the fridge for approximately one and a half hours, stirring a few times during that time.

Once fully chilled, add the vanilla and beat the mixture until stiff peaks are formed. The mixture will continue to thicken for a couple of minutes. Immediately take a spoon and test it- this is where quality control becomes important. Try not to die from chocolate ecstasy and continue on.

Now it is time to layer the cake! Fill 3/4 of the mixture into a large piping bag. Cut about 1 inch off the tip of the bag. Starting from the center, pipe the ganache onto 2 cake layers in a tight spiral pattern. Don't be skimpy- the filling should be about 1/2 to 1 inch thick. Stack the layers and put the cake into the freezer to chill completely before frosting.

Chocolate Silk Meringue Buttercream
This frosting is a combination of Italian Meringue, creme anglaise, and the remainder of the whipped chocolate ganache. Makes approximately 5 cups of frosting, enough to frost the entire cake

Creme Anglaise

1/2 c Sugar
5 large egg yolks
1/2 c milk
1 t vanilla

Have a fine mesh sieve near the stove suspended over a small bowl. In a small bowl, combine the yolks and sugar. In a small saucepan, heat the milk just barely bringing it to a boil. Take off of the heat. Take two T of hot milk and stir into the yolk mixture. Slowly stir in the rest of the hot milk into the yolk mixture. Pour back  into the saucepan and cook over medium heat, stirring constantly until the temperature reaches 170 F. Strain the mixture, cover and refrigerate until ready to use. Add vanilla when completely cooled.

Italian Meringue


1/2 c plus 2 T extra fine sugar
2 T water
2 large egg whites
1/4 t cream of tartar
2 c unsalted butter (softened)
4 oz melted and cooled bittersweet chocolate

In a heavy medium sized saucepan, combine the 1/2 c sugar and the water. Heat, stirring constantly, until the sugar dissolves and is bubbling. Boil the syrup until the thermometer registers 248-250 F, firm ball stage. This is tricky (I had to do this step twice to get it right so be patient with yourself). The syrup is done.

Immediately slowly pour the syrup into the meringue. If using a stand mixing, stop beating with each step- otherwise the sugar will just spiral out onto the sides of the bowl and not make it into the meringue. Scrape the sides and beat for two minutes.

To complete the buttercream, cream the butter in a large mixing bowl. Gradually add the creme anglaise until it is smooth. Add the meringue and beat until it is just incorporated. Now add the melted cooled chocolate. And then finally add the remaining whipped ganache. This results in a very silky, not-too-sweet, stable and decadent frosting! Now you can complete the cake and frost to your hearts content!

I have a couple of tips for frosting. Use a cake spatula. Frost the sides of the cake first. Then plop a couple of blobs on top and gradually smooth the top using the spatula. If you want a smooth surface, run the spatula under hot water, dry it off, and run the spatula across the surface.

Whew! What a process. But I guarantee you that the time invested into this cake will be well worth it. It is absolutely amazing.

Happy Eating!!

Serving Suggestion

 

To start the day right I decided to make a delightful breakfast using the whole grain bread that I baked yesterday. Here it is- buttered toast, fresh tomato slices, sauteed kale and poached eggs. Delicious. For the rest of my day, I fully plan on lounging in my cupcake pajamas for approximately 3 more hours, take the dogs for a walk in our developing winter wonderland, give myself a pedicure and then possibly whip up a batch of sugar cookies. Who knows- I don't want to overextend myself...today is for relaxing only.

Here is my bread recipe...chewy and delicious!! 

Whole Grain Bread

Makes one loaf

1 c warm water (~100 F)

1 T honey

1 packet of rapid rise yeast

1 T vegetable oil

1 t salt

1 c bread flour

1- 1.5 c whole wheat flour

1 T raw wheat germ

1/4 c nonfat dry milk

1/4 c toasted pepitas

1/4 c hydrated wheat berries

1/8 c ground flax

Put the first three ingredients into a large bowl and stir. Set aside for a few minutes until the yeast has foamed. When the solution is foamy, add the oil, salt, and 1 c of  bread flour. Mix this mixture very well- it stimulates the development of gluten. I would say to mix for approximately 2 minutes on medium speed, or two hundred stirs. The mixture should look glossy. Add the wheat germ, dry milk, pepitas, wheat berries, and flax. Then add the whole wheat flour in small increments. Stop adding flour when the dough is too stiff to stir and pulls away from the bowl. Now it is time to knead!!! Dust the surface with flour and have some flour set aside to use if the dough is too sticky. Aggressively knead the dough for about 12-15 minutes. In the end it should be soft, resilient and satiny. 

Butter a medium sized bowl and place the dough in the bowl. Cover the bowl with a towel and place in a draft free, warm place. I prefer to place the dough in the oven with the pilot light on. It seems to work. Allow the dough to double in size. This generally takes 45 minutes to 1 hour. When the first rise is over- give the dough a good punch, knead a couple of times to release the air bubbles. Go make yourself a cup of tea and let it rest for another 10 minutes. 

Butter the dish that you are going to bake the bread in. Or if you prefer a free form loaf, butter a baking sheet and sprinkle a little fine corn meal on the pan. Form the loaf and allow to rise a second time for approximately 45 minutes. Preheat the oven to 375 F and bake the bread for approximately 22 minutes. To test for done-ness, turn the loaf over into a oven glove hand. Give the loaf a gentle tap- if it make a hollow sound, it is done. If it does not put the loaf back in the oven for a couple more minutes. When the loaf is done, allow to cool on a wire rack.

Like making any type of yeast bread, it takes a bit of muscle and a lot of patience, but nothing makes a house smell better than fresh baked bread! If you want to make a simpler bread, simply omit the fancy stuff and add more flour- it should work out.

Enjoy! Happy Eating!

Eat More KALE

This past weekend my friend Tahnee surprised me in a major way with this awesome shirt!

Anyone who knows me could tell you that I have a serious love affair with kale! It is a little crazy but there is something about the chewy green or sometimes purple curly dimpled leaves that makes my heart sing. So this got me thinking- could I somehow transform my favorite vegetable into a dessert super star? I could juice the leaves and use it in a cake recipe - I could bake the leaves with a superfine sugar dusting. Perhaps I could pulverize the kale into a delicious and healthful sauce... Who knows! But don't be surprised if you come by my blog one day and see a spectacular dessert featuring the best leafy green on the planet!

And if anyone is interested in sporting this sexy shirt with a healthy message with me- visit eatmorekale.com. You will not be disappointed. Here is the hyperlink!

http://www.eatmorekale.com/