I just came across this vegan chia seed pudding recipe on Veggie Wedgie and it looks amazing... I haven't tried it yet, but plan on giving it a go soon...thought you'd want to check it out!
Here's a pic from the link... yum:
Monday, August 31, 2009
Chia Seed Pudding (Vegan and Greek inspired)
A little while back, I posted an item about chia seeds, how they're used in drinks, their health benefits, and about my general love for them.
I just came across this vegan chia seed pudding recipe on Veggie Wedgie and it looks amazing... I haven't tried it yet, but plan on giving it a go soon...thought you'd want to check it out!
Here's a pic from the link... yum:
I just came across this vegan chia seed pudding recipe on Veggie Wedgie and it looks amazing... I haven't tried it yet, but plan on giving it a go soon...thought you'd want to check it out!
Here's a pic from the link... yum:
Saturday, August 01, 2009
July 2009 DOTMC: FUNNEL CAKE
Hi, everyone! Here's the recipe card you'll be receiving in the mail this week (so sorry it's late!)... I thought about what desserts I nostalgically relate to summertime. I spent many summers in Ocean City, MD, where my cousins and I would harass our parents into taking us to the boardwalk, and we'd go bananas on various amusement park rides, bumper-cars, and iron-on shops, and then inhale Fishers caramel popcorn, Thrasher's french fries, and my favorite of all, funnel cake, until we were happily, exhaustively ill.Above is the recipe, as well as a vegan version to the right... it's a pretty solid recipe, and was as good, if not better (read: FRESHER), than the real thing. I also made a strawberry, plum, and lime compote to go along with it. I just threw the fruit (about a cup?) in a pan, a teaspoon of sugar, and the juice of a whole lime and cooked it down, adding some whole, uncooked bits of strawberries at the end, to add a chunkier texture. I grated a bit of lime zest in there as well. You can see the whole album of making both here.
Please enjoy! xo kat
Sunday, July 26, 2009
BLUEBERRY LEMON HANDPIES
I was pretty stoked on these.
I used 4 cups of flour one teaspoon of salt one stick of butter and a half cup of crisco for the crust.
Aren't they darlin'?
Outsides
4 cups of flour
1 teaspoon salt
1/2 c butter, one stick cold
1/2 c crisco
1/4 cup ice cold H2O ( may not use all of it)
Insides
2 cups of blueberries (I did not measure, actually...more like a mess of blueberries)
1/2 cup of sugar
1-1/2 tsp cornstarch
juice of one lemon
1/2 teaspoon of lemon zest
In a food processor or kitchen aid or a bowl with a dough cutter, Combine dry ingredients for crusts, add the fats, cut em in or process em until they are around pea sized. Start adding cold water a tblsp at a time until the dough keeps a shape when you sqeeze it. Ok, step away now! Wrap in plastic and chill for one hour. (The dough I mean, you can chill too if you are not busy- or you can make the filling!)
Heat in a large pot the berries, lemon juice, zest, sugar and cornstarch until stuff starts to break down and jellify a bit. Let cool.
Roll out yer dough.
Use a small plate to make circles of dough. Re-use scraps as you go. Fill the centers of your dough circles with like 2 tblsp of filling. Wet the rim of ONE side of the circle and fold it over. Now is the time to egg wash if you want them to brown nicely. (one egg whipped w 2 tsps of milk)
bake at 375 for like 20 minutes or until they look real good!
Tuesday, June 30, 2009
RICHARD AND LYNNE'S CINNAMON ROLL AND KLEINUR
Finally posted!! Sorry it took so long. I am all over the Kleinur!!!!!! For step by step illustrated instructions, download the pdfs which are linked below.
Cinnamon Roll
Ömmu-kanelsnú∂ar (Granny's cinnamon rolls)
Adapted from Cool Cuisine by Nanna Rögnvaldardóttir, Vaka-Helgafell.
Richard Lewis, Dessert of the Month entry for May 2009
From my many visits to Iceland over the years, I've accumulated quite a number of Icelandic cookbooks. Unfortunately, most of them are not available outside of Iceland - like this one
(unless you want to buy the used copy up on Amazon at the moment for $50, which seems a bit much!). I've never actually seen these little rolled cinnamon shortbread-like cookies on my
travels, but they are great, and you probably won't find the recipe elsewhere...
700g flour
1 tsp baking powder
1/2 tsp baker's ammonia
225g sugar
200g cold butter
2 eggs
50g melted butter
1 tbs cinnamon
cream
Mix the flour with the baking powder and baker's ammonia in a bowl. Add 150g of the sugar
and mix. Cut the cold butter into small cubes and crumble it thoroughly into the dry ingredients
using a mixer.
Make a well in the middle of the crumbs and break the eggs into it. Gradually stir into the mixer
at low speed and knead until smooth. If the dough does not come together, add cold cream by
tablespoons. Remove from the bowl and form into a disk (you may need to knead it a little to get
all the dough bits to stick together) - wrap in plastic wrap and refrigerate for 15-20 minutes.
Preheat the oven to 355°F. Remove the dough from the refrigerator and roll it into a rectangle,
about 25 x 35 cm. The dough will be pretty firm, but you should be able to shape it pretty well.
Brush the dough with the melted butter.
Trim the edges of the dough so they are straight. Mix the remaining 75g of sugar with the cinnamon and sprinkle it over the dough.
Roll up the rectangle, starting at one of the long sides. I recommend using Silpat for these
cookies as it makes it easier to roll the dough.
Cut the roll into 1 cm thick slices and arrange them on a baking sheet lined with parchment
paper.
Bake the rolls in the center of the oven for 20-25 minutes or until nicely brown and crisp. Enjoy!
Kleinur
Kleinur (Icelandic doughnuts)
Adapted from Icelandic Food & Cookery by Nanna Rögnvaldardóttir, Hippocrene Books.
Richard Lewis, Dessert of the Month entry for May 2009
There are variations on this theme around Scandinavia, but here is how to make the Icelandic
version. This recipe tends to make kleinur that are a little more crisp and less dough-y than other
versions, which I like. You can get them pretty much all over in Iceland, even at the airport. I've
never seen them anywhere in the USA, though...
2 cups flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp baker's ammonia (use a mix of baking soda and baking powder if you don't have it)
Pinch of salt
6 tbs butter
2 eggs
1 tsp freshly ground cardamom
1/4 cup buttermilk (you may not use all of it)
oil for frying
Grinding fresh cardamom makes a difference! I love my mortar and pestle - it gets a lot of use for grinding spices. Mix flour, sugar, baking soda, baker's ammonia, and salt in a bowl. Add the butter and stir until
combined. Add eggs and flavoring and mix well.
Add the buttermilk little by little until the dough is fairly soft, but not sticky. If the dough gets too wet, don't panic - just add flour until it all comes back together.
The dough is pretty forgiving.
Flour a flat surface, take the dough out of the bowl, and roll it out to around 1/8 to 1/6 inch thickness.Don't sweat it too much over the shape - you're going to end up trimming off pieces and re-
rolling this out several times with dough scraps.
Trim off one edge of the dough so that you have a straight side.Use a bench scraper or some other long straight edge to mark out parallel lines roughly 1 1/2
inches apart. Now would be a good time to start heating the oil for frying - a good sized wok works great as the vessel for frying.
Mark off diagonal lines that are spaced out about 3 inches apart.Once you have the whole surface of the dough marked off, go ahead and cut through the dough
fully to make lots of little diamonds. Make a little slit in the center of each diamond, and pull one end of the dough through the center slit.I make all of the diamonds first, and place them on lightly-floured baking sheets. Take all the
scraps from the first set of diamonds, roll it out again, and repeat until you've used up basically all the dough. They recommend getting the oil to 375°F. I usually just wing it, and try a small bit of dough in
the oil to figure out if it's at frying temperature (it'll start sizzling and turning brown when it's hot
enough). Fry the bows, 6 at a time in the oil until just golden, about 2 minutes.
Use a slotted spoon to turn them over once for even cooking. Cook them a bit less on the other side. Use the spoon to remove the bows from the oil, and let them cool and drain on paper towel. Technically, that is it - but I like to dust them with a little powdered sugar just before eating,
even though it's not traditional. Wait until they are cool so the heat and steam don't make the sugar gummy).
Dunking in coffee also works well!
Cinnamon Roll
Ömmu-kanelsnú∂ar (Granny's cinnamon rolls)
Adapted from Cool Cuisine by Nanna Rögnvaldardóttir, Vaka-Helgafell.
Richard Lewis, Dessert of the Month entry for May 2009
From my many visits to Iceland over the years, I've accumulated quite a number of Icelandic cookbooks. Unfortunately, most of them are not available outside of Iceland - like this one
(unless you want to buy the used copy up on Amazon at the moment for $50, which seems a bit much!). I've never actually seen these little rolled cinnamon shortbread-like cookies on my
travels, but they are great, and you probably won't find the recipe elsewhere...
700g flour
1 tsp baking powder
1/2 tsp baker's ammonia
225g sugar
200g cold butter
2 eggs
50g melted butter
1 tbs cinnamon
cream
Mix the flour with the baking powder and baker's ammonia in a bowl. Add 150g of the sugar
and mix. Cut the cold butter into small cubes and crumble it thoroughly into the dry ingredients
using a mixer.
Make a well in the middle of the crumbs and break the eggs into it. Gradually stir into the mixer
at low speed and knead until smooth. If the dough does not come together, add cold cream by
tablespoons. Remove from the bowl and form into a disk (you may need to knead it a little to get
all the dough bits to stick together) - wrap in plastic wrap and refrigerate for 15-20 minutes.
Preheat the oven to 355°F. Remove the dough from the refrigerator and roll it into a rectangle,
about 25 x 35 cm. The dough will be pretty firm, but you should be able to shape it pretty well.
Brush the dough with the melted butter.
Trim the edges of the dough so they are straight. Mix the remaining 75g of sugar with the cinnamon and sprinkle it over the dough.
Roll up the rectangle, starting at one of the long sides. I recommend using Silpat for these
cookies as it makes it easier to roll the dough.
Cut the roll into 1 cm thick slices and arrange them on a baking sheet lined with parchment
paper.
Bake the rolls in the center of the oven for 20-25 minutes or until nicely brown and crisp. Enjoy!
Kleinur
Kleinur (Icelandic doughnuts)
Adapted from Icelandic Food & Cookery by Nanna Rögnvaldardóttir, Hippocrene Books.
Richard Lewis, Dessert of the Month entry for May 2009
There are variations on this theme around Scandinavia, but here is how to make the Icelandic
version. This recipe tends to make kleinur that are a little more crisp and less dough-y than other
versions, which I like. You can get them pretty much all over in Iceland, even at the airport. I've
never seen them anywhere in the USA, though...
2 cups flour
1/2 cup sugar
1 tsp baking soda
1/2 tsp baker's ammonia (use a mix of baking soda and baking powder if you don't have it)
Pinch of salt
6 tbs butter
2 eggs
1 tsp freshly ground cardamom
1/4 cup buttermilk (you may not use all of it)
oil for frying
Grinding fresh cardamom makes a difference! I love my mortar and pestle - it gets a lot of use for grinding spices. Mix flour, sugar, baking soda, baker's ammonia, and salt in a bowl. Add the butter and stir until
combined. Add eggs and flavoring and mix well.
Add the buttermilk little by little until the dough is fairly soft, but not sticky. If the dough gets too wet, don't panic - just add flour until it all comes back together.
The dough is pretty forgiving.
Flour a flat surface, take the dough out of the bowl, and roll it out to around 1/8 to 1/6 inch thickness.Don't sweat it too much over the shape - you're going to end up trimming off pieces and re-
rolling this out several times with dough scraps.
Trim off one edge of the dough so that you have a straight side.Use a bench scraper or some other long straight edge to mark out parallel lines roughly 1 1/2
inches apart. Now would be a good time to start heating the oil for frying - a good sized wok works great as the vessel for frying.
Mark off diagonal lines that are spaced out about 3 inches apart.Once you have the whole surface of the dough marked off, go ahead and cut through the dough
fully to make lots of little diamonds. Make a little slit in the center of each diamond, and pull one end of the dough through the center slit.I make all of the diamonds first, and place them on lightly-floured baking sheets. Take all the
scraps from the first set of diamonds, roll it out again, and repeat until you've used up basically all the dough. They recommend getting the oil to 375°F. I usually just wing it, and try a small bit of dough in
the oil to figure out if it's at frying temperature (it'll start sizzling and turning brown when it's hot
enough). Fry the bows, 6 at a time in the oil until just golden, about 2 minutes.
Use a slotted spoon to turn them over once for even cooking. Cook them a bit less on the other side. Use the spoon to remove the bows from the oil, and let them cool and drain on paper towel. Technically, that is it - but I like to dust them with a little powdered sugar just before eating,
even though it's not traditional. Wait until they are cool so the heat and steam don't make the sugar gummy).
Dunking in coffee also works well!
June DOTMC: Strawberry Rhubarb Crema Catalana
These days I’m super into using the best ingredients I can find. For this recipe I wanted to use the fruit from my CSA and fresh raw dairy from my dairy club. I’m also trying not to use refined sugar or corn starch wherever possible so I thought I’d give this a go. This is a traditional Catalan dessert made slightly modern through the use of ingredients as it is usually made with sugar, corn or potato starch and no fruit. Play around with it and fee free to borrow my cast iron caramelizing tool!
5 stalks fresh rhubarb
1 ½ t. butter
1 pint fresh strawberries, hulled and sliced
1/4 cup honey
Slice and sautee the rhubarb in butter until soft, approximately 4-5 minutes. Combine with strawberries in a large bowl, refrigerate.
2 cups milk
4 tablespoons honey (more to taste if you wish)
seeds of 1 vanilla bean
4 egg yolks
1 T kuzu powder
2 T maple crystals
Pour milk into pan, add 2 T honey, the vanilla bean seeds and bring to a simmer and remove from the heat.
While the milk is heating, beat the egg yolks, 2 T honey and the kuzu. Gradually stir in the hot milk and then return the mixture to the pan. Bring back to a simmer and cook, stirring constantly for about 5 minutes or until thickened to the consistency of soft pudding. Strain out the vanilla seeds and pour into a serving dish or 4 individual serving dishes, add 2 T of the strawberry-rhubarb mixture to the middle of the custard, let cool, then refrigerate for at least an hour (will be fine covered with plastic for up to a day.) Just before serving, sprinkle maple crystals on top and using either a kitchen torch or cast iron tool specifically for this purpose, burn the crystals to caramelize.
Serves 4
5 stalks fresh rhubarb
1 ½ t. butter
1 pint fresh strawberries, hulled and sliced
1/4 cup honey
Slice and sautee the rhubarb in butter until soft, approximately 4-5 minutes. Combine with strawberries in a large bowl, refrigerate.
2 cups milk
4 tablespoons honey (more to taste if you wish)
seeds of 1 vanilla bean
4 egg yolks
1 T kuzu powder
2 T maple crystals
Pour milk into pan, add 2 T honey, the vanilla bean seeds and bring to a simmer and remove from the heat.
While the milk is heating, beat the egg yolks, 2 T honey and the kuzu. Gradually stir in the hot milk and then return the mixture to the pan. Bring back to a simmer and cook, stirring constantly for about 5 minutes or until thickened to the consistency of soft pudding. Strain out the vanilla seeds and pour into a serving dish or 4 individual serving dishes, add 2 T of the strawberry-rhubarb mixture to the middle of the custard, let cool, then refrigerate for at least an hour (will be fine covered with plastic for up to a day.) Just before serving, sprinkle maple crystals on top and using either a kitchen torch or cast iron tool specifically for this purpose, burn the crystals to caramelize.
Serves 4
Friday, June 12, 2009
SPEAKING OF SUMMER! RASPBERRY BUTTERMILK CAKE and BANANA PUDDING ICE CREAM
I'm such a dud I totally forgot to post two rad summer desserts I made recently! The Raspberry Buttermilk cake from a recent Gourmet issue and Banana Pudding ice cream!
ARE YOU READY FOR THE SUMMER??
I had this dessert at Ipanema in Rchmond VA. It is vegan poached pear with pecans and a shortbread tart in a caramel sauce. We attacked it, needless to say.
This month we have Richard and Lynne's double dessert whammy that will be posted up here soon. Next up is Molly Neuman! In the mean time.....
Let's get some summer pies up here people!
Tuesday, May 19, 2009
CHOCOLATE WALNUT PIE
Last night I made this Chocolate Walnut pie, inspired by the Pecan pie in The Gift Of Southern Cooking. It was during this pie making session that I realized my new oven is about 100 degrees off! (Also the racks were in there upside down??) Oh, hurdles of NYC baking....
I am not usually a nut pie person but something about the chill in the air last night brought this pie into my consciousness. That and the pound of walnuts in my bakehouse.
I have no recipe to go along with this as I am not at home right now but I can urge you to go find a copy of The Gift Of Southern Cooking. It's magical.
Tuesday, April 28, 2009
DOUBLE DESSERTS
We have two Desserts Of the Month to feature today. The first is Molly Schnick's whose month was a while back but I misplaced it. Luckily it resurfaced!!
For those of you who don't know Molly's Snickerdoodles, which I prefer to call Schnickerdoodles, are the best version I have ever tasted. In other words DON'T SLEEP.
The next DOTM, is APRIL and comes to us from Jodi, our Vegan Queen! I love love love a good quick cake recipe! This one looks moist and flavorful and I plan on making it for sure. It looks like the kind of cake you can build a tea party around!
Thanks Ladies!!!!
For those of you who don't know Molly's Snickerdoodles, which I prefer to call Schnickerdoodles, are the best version I have ever tasted. In other words DON'T SLEEP.
The next DOTM, is APRIL and comes to us from Jodi, our Vegan Queen! I love love love a good quick cake recipe! This one looks moist and flavorful and I plan on making it for sure. It looks like the kind of cake you can build a tea party around!
Thanks Ladies!!!!
Monday, April 13, 2009
KING CARROT CAKE
For Easter Feaster (thanks to Kat for the moniker) this year I made the Ginger Carrot Cake that was featured in MSL's April 1999 issue. It was a long time candying those carrots but it looked spectacular and tasted even better. I moistened the layers with the carrot infused syrup. I felt very proud of this cake and I took many photos of it, it sort of hypnotized me.
Saturday, April 11, 2009
A TALE TWO PEEPS
Last year I made Peeps out of meringue. They did not work out as I had planned because I am get impatient in the kitchen sometimes. This year I followed a recipe from MSL. It only called for gelatin and sugar! I busted out my kosher and veegs gelatin and got to work. After like 15 minutes in the mixer, nothing was happening. Bummsville! I hastily added some egg white (as the gelatin had not congealed at all and was still a viscous liquid, it was safe to do so) and ta da! Marshmallow started to happen. I think what happened is I treated the kosher gelatin like regular gelatin. I did not boil it for instance. My question is, had I boiled it and added just the sugar, where is the volume (imagine fluffy clouds of marshmallow) supposed to come from? I am asking you Martha! Without the egg whites, I don't see how that is gonna go down. But I am not Alton Brown so maybe there is a good reason. If you know please tel me. So anyway, my peeps though not a complete failure are VERY delicate. they still look cute tho!
Saturday, April 04, 2009
Friday, April 03, 2009
BIBINGKA
My co-worker Joey has a major sweet tooth. We often score cookies from the kitchen and sneak in bites of chocolate during the work day. The other day she made a Filipino dessert, Bibingka and brought a piece in for me. Creamy coconutty and not too sweet, with a toothy bite, it was delish and I of course asked her to please jot down the recipe so I could share it here!!
Herrrrrrrre's Joey:
Bibingka (bingka, for short) is a really popular dessert in the Philippines. There are generally two kinds, one made with rice (or rice flour) and one made with cassava (also known as yuca). There are lots of variations and personal spins on both. Like apple pie, there are so many ways to make it. I'm sure there are different versions of it in other countries in the Pacific too. This is the recipe for the Filipino cassava bibingka.
I couldn't believe how easy it was to make.
My mom always used the frozen cassava, being a working mom it was just more convenient. It can be found any Philippine-American grocery and at some larger Asian grocery stores. One day I want to grate my own cassava but for now I don't trust myself to cook it properly since it can be toxic if not cooked long enough. All I have to say about macapuno is for the longest time I thought I hated coconut and then I had this. I can eat this stuff right out of the jar.
Here is my mom's recipe:
2 - one-pound packages of frozen grated cassava, defrost overnight in the fridge and leave out until room temperature before preparing
1 jar of coconut sport string (macapuno), drained
1 can of coconut milk
1/2 can of sweetened condensed milk
4 tbsp butter, cut in small pieces, plus some for greasing the baking dish
Preheat oven to 350. In a large mixing bowl, mix the room temperature cassava with the butter, then combine the coconut sport string, coconut milk and sweetened condensed milk. Place in middle rack until lightly golden, approximately 1 hr, 30 min. depending on your oven. (My old oven at my last place took 2 hours but my fancy stove now took only 1 hr, 25 min.)
Tastes best warm or room temperature, refrigerate leftovers, reheat in microwave. Enjoy!
Tuesday, March 31, 2009
MARCH DESSERT OF THE MONTH
Check the mail DOTMCers!
Today, I got the most beautiful surprise! A charming dessert, perfect for Springtime from our Miss March, Amelia! I had never heard of Posset or Friands before! It seems Posset is an old English pudding drink, similar to a nog. I know I speak for all of us when I say I cannot wait to dip in.
I found a tidbit on this historic dish! Thanks so much Amelia!!!
Today, I got the most beautiful surprise! A charming dessert, perfect for Springtime from our Miss March, Amelia! I had never heard of Posset or Friands before! It seems Posset is an old English pudding drink, similar to a nog. I know I speak for all of us when I say I cannot wait to dip in.
I found a tidbit on this historic dish! Thanks so much Amelia!!!
Monday, March 30, 2009
lemon-glazed butter cake!
A friend I work with has a birthday tomorrow and so I made him this cake. I flipped through my cookbooks and magazines last night looking for a real simple, yummy cake and found this in a spread titled, “Cook Smart: Transformers” in this month's Gourmet! I think this line in the article roped me in, “ Lastly, there is no way we could leave you without a classic Lemon Glazed Butter Cake. This one will become your new best friend.” Perfect and besides being easy, the ingredient list was not at all exotic!
Added plus, lemons remind me so much of spring!
Sunday, March 22, 2009
HOMEMADE BERGER COOKIES
Perhaps you have been to Baltimore, MD and found yourself peering at a dark chocolate covered biscuit like cookie. Berger's cookies as far as I can tell can only be found within the "Balmer" area. I first had one many a year ago and though I can't say I am as mesmerized by them as I once was (the ingredients are quite scary), I do find them a fascinating regional treat. Much like the whoopie pie or the It's It and what is not to like about a cakey cookie and a thick ganache top??
The first two pics are of the store bought original that Marty was so kind to bring back for me on a recent Lp buying trip. I poked around the web a bit trying to frankenstein together a recipe and decided to cull from some whoopie pie cake recipes. A simple ganache would make my thick shiny icing. As you can see from the pics, my ganache, (which was vegan as I had no cream at home) did not keep it's shine. I know better than to not measure when baking but I figured a recipe as simple as Ganache (one part cream, two parts choc) would lend itself to some messing around. Wrong. The end result is very pleasant just not exactly what I am seeking. The recipe below is what I did, I would suggest finding a tried and true ganache if you intend to try these out. These will make a fine bring along dessert to picnics this summer once I get the ratios right.
Cakey cookies
3 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoon baking soda
½ teaspoon salt
2/3 cup vegetable oil
½ cup yogurt
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
Oven at 350F
Sift together the flour, baking soda, baking powder and salt.
Beat together the oil and sour cream for 1 minute until combined.
Add the sugars, then eggs one at a time.
Stir or slowly beat in the flour mixture. Chill for at least half hour
Parchment line a cookie sheet.
Pipe the batter out into small rounds. I oiled my fingers and pressed them down. onto a parchment lined cookie sheet.
Bake for 8 minutes or up to 12 if your circles are large.
Vegan Ganache (two parts choc, one part soy)
Bittersweet or dark choclolate
soy milk
1-2 tblsp maple syrup
Chop up your chocolate
Put chocolate and syrup in a stainless steel or glass bowl over simmering water. In another pan bring Soy Milk to a boil. Take off heat and pour over chocolate and syrup until smooth and melted. Take each cookie and using a fork, stab it beneath and dip the domed side into the ganache, swirling to cover, place on parchment to set.
The first two pics are of the store bought original that Marty was so kind to bring back for me on a recent Lp buying trip. I poked around the web a bit trying to frankenstein together a recipe and decided to cull from some whoopie pie cake recipes. A simple ganache would make my thick shiny icing. As you can see from the pics, my ganache, (which was vegan as I had no cream at home) did not keep it's shine. I know better than to not measure when baking but I figured a recipe as simple as Ganache (one part cream, two parts choc) would lend itself to some messing around. Wrong. The end result is very pleasant just not exactly what I am seeking. The recipe below is what I did, I would suggest finding a tried and true ganache if you intend to try these out. These will make a fine bring along dessert to picnics this summer once I get the ratios right.
Cakey cookies
3 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoon baking soda
½ teaspoon salt
2/3 cup vegetable oil
½ cup yogurt
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
Oven at 350F
Sift together the flour, baking soda, baking powder and salt.
Beat together the oil and sour cream for 1 minute until combined.
Add the sugars, then eggs one at a time.
Stir or slowly beat in the flour mixture. Chill for at least half hour
Parchment line a cookie sheet.
Pipe the batter out into small rounds. I oiled my fingers and pressed them down. onto a parchment lined cookie sheet.
Bake for 8 minutes or up to 12 if your circles are large.
Vegan Ganache (two parts choc, one part soy)
Bittersweet or dark choclolate
soy milk
1-2 tblsp maple syrup
Chop up your chocolate
Put chocolate and syrup in a stainless steel or glass bowl over simmering water. In another pan bring Soy Milk to a boil. Take off heat and pour over chocolate and syrup until smooth and melted. Take each cookie and using a fork, stab it beneath and dip the domed side into the ganache, swirling to cover, place on parchment to set.
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