Gonna Go Walk the Dogs

It's the Easter Bean! Vanilla That Is!

April is here and that means a fourth  battle in Dessert Wars... and this one is a triple!    

This month Beanilla will guest judge the competition so that means Vanilla Beans! The first 15 contestants received a set of three magical vanilla beans from Beanilla for their creations. The idea is to use vanilla in three different ways for your dessert.  So vanilla it is!

I love Spring time and Easter! One of my husband's all time favorites is vanilla and since his birthday happens in Spring I always bake him a vegan apple pie with homemade vanilla gelato, and this year was no exception! And, along with that apple pie, I made another SPECIAL dessert. A dessert with Dessert Wars written all over it.

But before I discuss dessert more, here is the prize package for this month's winner:

  Beanilla Sampler Pack of Vanilla Beans 

Lenox Personalized Musical Cupcake

1,000 ideas for Decorating Cupcakes, Cookies & Cakes

Organic Valley $50 Gift Certificate

Organic Prairie $50 Gift Certificate

Theme Kitchen $50 Gift Certificate

BEKA Cookware Crepe Pan

Whisk and cupcake necklace from Moon & Star Designs

One sweet we love around here are brownies, and vegan brownies really rock my boat. The brownie is the perfect vehicle for gelato as a matter of fact. But these are not ordinary vegan brownies, they have a punch -- I added Burgundy wine to the batter to pair with the Madagascar Bourbon Vanilla...and what depth of sweetness transported me to a even higher plateau when I added fresh raspberries as well!

Next I made a Tahitian Vanilla Bean gelato and froze it in the same brownie pan. I unmolded the gelato and latered it on top on the brownie.

Here it is going back into the freezer for a quick chill.

I took a good semi sweet chocolate and melted it with a scraped South Sea Island Vanilla Bean my dear friend Joy sent me from Austrailia...a infusion , so pleasant , as it wafted through the kitchen...vanilla bean euphoria.

I choose to drizzle the chocolate over the top rather than dip and cover the entire brownie. More enjoyable vanilla pleasure for my palate.  Of course, if you wish to cover your brownies, be my guest... I topped each with a couple more fresh raspberries.

Sheer ecstacy. Better than Chocolate Easter Eggs!  Wanna make your own?

Triple Vanilla Dream Brownie

First, the brownie:  Cocoa Raspberry Burgundy Brownie with Bourbon Vanilla Essence

 3 tablespoons water

2 tablespoons flax seed

1¾ cups flour

¼ teaspoon baking soda

7 tablespoons cocoa powder

¾ teaspoon salt

1/8 cup boiling water

1/8 cup Red Burgundy

1 cup raw sugar

½ cup vanilla sugar

6 tablespoons margarine, melted (not tub margarine)

2 teaspoons Madagascar Bourbon vanilla extract

 ½ cup semi-sweet chocolate chips

Handful fresh raspberries

 Mix the flax seed and water. Combine the flour, baking powder, and sugar. Mix the hot and wine into the flour and add the cocoa and salt. Mix in the margarine and vanilla. Add the flax mixture. Pour into an 8 x 8 greased pan or cookie molds. Bake 25 minutes. Cool on rack. Cut into 12 bars.

 Second, the gelato: Tahitian Vanilla Bean Gelato

 2 cups Mimic Cream

2 tablespoons cornstarch

2 Tahitian Vanilla Beans, scraped

Pinch of salt

 

Make a slurry by mixing the 1/4 cup of the cream with the cornstarch, mixing until the starch is dissolved and the mixture is smooth. Heat the rest of the cream in a medium-sized saucepan. Add the vanilla beans. When it almost starts to boil, stir in the cornstarch mixture, salt and cook at gentle simmer for 2 minutes, stirring constantly. Remove from heat, scrape into a bowl and chill thoroughly, preferably overnight. Freeze the gelato in your ice cream machine according to the manufacturer’s instructions. Makes 3 cups.

Cut into bars to fit on top of the brownies. Freeze up.

Finally, the Fudge Sauce

 1/2 cup dark chocolate

1 South Sea Island Vanilla Bean (Indonesian)

 In double boiler, heat fudge until melted and bean is infused. Top or dip each gelato brownie. Add a raspberry and  pop back into freezer until set.

 Allow the dessert to sit out 7 minutes before serving. Serves 8-12

 

 

It's Not Green with Envy, or Luck of the Irish...It's Dessert Wars!

March already! Another Dessert Wars challenge!

http://www.dessert-wars.com/2011/03/marchs-theme-dessert-wars-is-going.html

 This month calls for the color green to be used in a traditional way as well as a non traditional way in a dessert. That means taking two flavors and matching them in a winning combination. 

Yes! And this progressive contest is awarded prizes:

The March prize package includes:

 

Whisk  and cupcake necklace from Moon & Star Designs

Beanilla  Sampler Pack of Vanilla Beans

Lenox Personalized Musical Cupcake

1,000 ideas for Decorating Cupcakes, Cookies & Cakes

Organic Valley $50 Gift Certificate

Organic Prairie $50 Gift Certificate

Theme Kitchen $50 Gift Certificate

BEKA Cookware Crepe Pan

Now, let's get down to business. As you know I prep and create vegan food, so it is just a wee bit more complicated than what other foodies might do. I wanted something really different this month ...and my favorite color is green...I choose to make a pistachio and lemon grass gelato... kind of a trendy Italian meets Thai dessert that is creamy, sweet, and a tad salty and a pinch sour. A dessert to tantalize your taste buds!

First thing, I had to make a pistachio paste. If you have ever made almond paste it is very similar.I wanted to retain the vibrant green color so I left the skins on.  

 1/3 cup pistachios, I roasted mine first

1/3 cup powdered sugar

2-4 Tablespoons water

Grind the pistachios in a food processor or coffee mill for 1-2 minutes, until it's a  fine powder. Add the sugar and incorporate into the nuts.

Next, is the important part--add water to mixture in the processor, one tablespoon at a time, until the paste has the consistency of marzipan.  The paste should look firm, not like liquid, and should be easily held and shaped when in your hand.

Now you are ready to make vegan gelato! Gather the rest of your ingredients and and turn on that ice cream maker:

 

 2 cups Mimic Cream
2 tablespoons cornstarch
7 ounces pistachio paste
Juice from 1/2 lemon and 1 tsp crushed lemon grass or 1 piece ( see below)

Make a slurry by mixing the 1/4 cup of the cream and paste with the cornstarch, mixing until the starch is dissolved and the mixture is smooth.
Heat the rest of the cream in a medium-sized saucepan.
When it almost starts to boil, stir in the cornstarch mixture and cook at gentle simmer for 2 minutes, stirring constantly. Add the crushed lemon grass and juice, cooking 1 minute more. Fresh lemon grass is best so if you can get it, add a peice to your mixture as it is boiling and allow it in infuse into the cream, but remember to remove it before you process the gelato in the machine. 
Remove from heat, scrape into a bowl and chill thoroughly, preferably overnight. If you want more pistachios, then add a handful of chopped and roasted ones here. 
Freeze the gelato in your ice cream machine according to the manufacturer’s instructions.
Makes 3 cups.

 I sprinkled more crushed lemon grass infused wafers a top ust before serving!

 Godere!  Delicious e dolce!

Vegan Fondant OMYUM!

OK, I promised you all the recipe to my Dark Chocolate Cake Truffles that I made for Valentine's Day and entered in Dessert Wars ( see previous post)...here it is!

First off, remenber these?        These were scrumptious!

 
Now you can make these your own.

First, I made a dark dark rich chocolate cake . You can add cold brewed coffee instead of the water if you like. We gave up coffee several years ago so I left it out. 

Dark Chocolate Cake

 1 1/2 cups unbleached flour  

1/3 cup cocoa powder  

1 teaspoon baking soda  

1/2 teaspoon salt  

1 cup raw sugar  

1/2 cup vegetable oil  

1 cup cold water  

2 teaspoons vanilla  

2 tablespoons vinegar  

 Preheat the oven to 375°F.

Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.

In a 2 cup measuring cup, measure and mix the oil, water and vanilla.

Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.

When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.

Bake for 25-30 minutes. Set aside the cake to cool then cut into quarter sized rounds. Refrigerate.

 While the cake baked I made a simple dark chocolate ganache...you can use whatever chocolate that you like, just make sure it is quality.

Dark Chocolate Ganache

 9 ounces bittersweet chocolate, chopped

1 cup Mimic cream

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Cool slightly then fill a syringe with the sauce and inject a little into each piece of cake. Return to the frig.

 If you like you can even add a teaspoon of rum, brandy or what floats your boat...all for an extra kick. 

Now, for the FUN part!

Vegan Fondant

 1 tablespoon plus 1 teaspoons agar agar powder

1/8 cup cold water

1/4 cup glucose (There is a vegan glucose mixture that Wilton sells, but I used light corn syrup)

1 tablespoons solid vegetable shortening

1/2 tablespoon vegan glycerin

3 cups powdered sugar

Cherry Flavoring

Beet juice for color

Combine agar and cold water; let stand until thick. Place mixture on stove and boil 5 minutes, or until dissolved. Remove from stove add glucose and shortening, and mix until shortening dissolves. Add glycerin, flavoring and color. Cool until lukewarm then place 1 1/2 cups powdered sugar in a bowl and make a well. Pour the lukewarm agar mixture into the well and stir with a wooden spoon, mixing in sugar and adding more, a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Add flavor and coloring and knead until the color is uniform.

Roll out and cut. Cover those cakes and decorate with more chocolate.

 As you can imagine, these took a bit of time but they were well worth it! Why not give it a try!

Like I said, OMYUM!

Battle Nutella: Make It Vegan!

As I just mentioned a little earlier, I have entered a competition called Dessert Wars - Dessert Wars is the brainchild of Reeni from Cinnamon Spice & Everything Nice and Christine of The Cupcake Bandits.

This month's theme is Nutella - on my last post I spoke about how to make vegan Nutella. For this post I am creating a dessert using that vegan Nutella. 

What better way to celebrate Nutella - a  chocolate and nut butter concoction, than with an easy fast to prepare on the fly dessert! Everyone will gobble up this sweet treat- you can make it for the one you love on Valentine's Day, for your kids, or for your  next party. Dress it up or down!

Let's first start with a chocolate chip hazelnut cookie - this recipe makes a  chewy less crunchy cookie - a cross between a whoopie pie and a scooterpie: 

 
Put your Nutella spread in between two cookies-

Then dip in dark chocolate and sprinkle with candied hazelnuts.

The hardest part will be waiting for them to set up!

Want to make these? Here is the recipe:

Double Dipped Chocolate Chip Nutella Scooter Pies

 1. Make the Cookies:

 1-3/4  cups  all-purpose flour

1/2  cup  finely ground hazelnuts

1/2  teaspoon  baking powder

3/4  cup  margarine, softened

3/4  cup  raw sugar

3 tablespoon Nutella

¼ cup chocolate chips

1 teaspoon ground flax seed mixed with 2 teaspoons water

1  teaspoon  vanilla

2  cups  sifted powdered sugar

1  teaspoon  vanilla

Directions

•  In a large mixing bowl stir together flour, ground hazelnuts and baking powder- set aside.
• In a large mixing bowl beat margarine and raw sugar together with an electric mixer on medium to high speed until fluffy. Add flax seed and vanilla; beat until combined. Add Nutella.  Add flour mixture; beat on low speed until combined. Fold in chips. Cover and chill dough at least 3 hours or until easy to handle.
• On a lightly floured surface, roll the chilled dough to 1/8- to 1/4-inch thickness. Cut into 4 inch circles and place on an ungreased cookie sheet.
• Bake cookies in a 375 degree F oven for 8 to 10 minutes or until golden. Cool on a wire rack.

 Makes about 10 cookies.

 2. Make candied hazelnuts by tossing ¼ cup chopped nuts with 1 tablespoon raw sugar. Spread on lined cookie sheet. Bake in oven at 350 degrees 7 minutes.

 3.Spread Nutella on one cookie and top with another, sandwiching the Nutella inside.

 4. Heat 1 cup dark chocolate chips in microwave until melted and stir smooth. Dip cookies and sprinkle with candied hazelnuts.

 Allow to set up.

 1 cookie serves 2 couples.

Don't forget to visit http://www.dessert-wars.com/ and check out all the yummy desserts and prizes for this month!

 

Halloween TwentyTen

I know, I am cutting it close! I made some wicked cuppies for this year's party and you just have to try them. Have a great Halloween and stay safe!

Bite Into Me Tricked Up Cupcakes

 1/4 c vegetable oil

3/4 c raw Sugar

1/4 c soy yogurt

1 t vanilla

1/4 t salt

1 t baking soda

2/3 c soy milk

2 T lemon juice

1/3 c cocoa powder

1 c flour

 Mix all ingredients- line muffin tins and fill ¼ full. Place your fav chocolate coated cookie or candy in each cuppie* and pour enough batter over  it to cover the candy and fill liners ¾ full.   Bake at 350 degrees 30 minutes and cool.

 Inject each cake with cherry or raspberry preserves.

 Frosting:

 1/2 cup Earth Balance

1/4 cup soy milk

3 cups powdered sugar

1 1/2 t. vanilla

Beat together.

Ice cuppies and decorate with vegan gel icing. 24 cupcakes.

*Be sure to dip or roll in some flour prior to the cupcake dunk- that way the candy will not sink to the bottom!

Gingerbread Brain Buster Cupcakes

1 cup unbleached flour

1 cup whole wheat pastry flour

1 T. baking powder

1 t. ground ginger

1/2 t. cinnamon

1/2 t. nutmeg

1/4 t. salt

1/8 t. cloves

1/8 t. allspice

2/3 cup soy milk

1/3 cup safflower oil

1/3 cup molasses

1/3 cup maple syrup

1 1/2 T. ginger, minced

2 t. vanilla

 Mix the dry ingredients and then incorporate the wet. Line and fill cupcake pans ¾ full. Bake 20 minutes then remove from oven. Cool.

 1 batch Tofutti Cream Cheese Frosting (previous post)

¼ cherry preserves

¼ cup RiceMellow

Brain Gummies (previous recipe for gummies on blog- use brain candy molds)

Remove a plug from each cuppie- fill with preserves and replace the plug. Frost with icing, drop a glob of ricemellow on top and place brain gummy over it. Dust with edible glitter if you choose.

 Makes 24.

Cinnamon Delicious!

I don't know about you, but I love cinnamon. The best thing in the world is a warm sticky gooey cinnamon bun. I have quite a few requests for my favorite pumpkin cinnamon buns this time of year as well as my minnies. I thought, why not incorporate them into a cupcake! That way you get eat them for breakfast, lunch and dinner!

All the rage is the stuffed cupcake-- almost anything goes....so here is my offering: Stuffed Cinnamon Bun Cupcakes.

Make them this weekend!

Cupcake Batter: 

1  cup raw sugar

5  tablespoons  vegetable margarine

1 vanilla bean- scrapped

Egg replacer for 1 egg

1 3/4  cups  cake flour

1  teaspoon  baking powder

1/4  teaspoon  baking soda

1/4  teaspoon  salt

1  cup  vanilla soygurt

 

Mix all ingredients together and set aside.

 

Make Caramel:

1 cup vegetable margarine

2 cup brown sugar

1/4 tsp salt

1 cup corn syrup

3 cup vegan sweetened condensed milk **

Melt margarine over a medium in a saucepan.

Add the brown sugar, salt, corn syrup and condensed milk to the margarine. Continue to stir until the ingredients are mixed. Once all the contents are mixed, raise heat until this mixture boils.

Reduce heat to medium after the mixture has boiled. Insert a candy thermometer and continue to stir. When the temperature reaches 245 degrees, remove the saucepan from the flame.

 

**For Sweetened condensed milk-

Mix together dry soymilk powder equivalent to making 3 cups milk.

3/4 cp water

Heat until boiling point. (Microwave)

In a pan on the stovetop Melt 6 T vegetable margarine -add 1 1/2 cp raw sugar

When the sugar begins to melt add hot milk and a dash salt

Boil gently and stir 5 min.

 

Cinnamon Buns

1/4-ounce package yeast

1/2 cup warm water

1/2 cup soy milk

1/4 cup sugar

1/3 cup vegetable margarine

1 teaspoon salt

Egg Replacer for 1 egg

3 1/2 cups all-purpose flour

 

Filling:

1/2 cup melted vegetable margarine

1 cup sugar

2 tablespoons cinnamon

2 tablespoons nutmeg

1 cup pureed pumpkin

 

Glaze:

2 tablespoons vegetable margarine

1 cup powdered sugar

1 teaspoon vanilla extract

5 tablespoons soy creamer

 

Heat oven to 350 degrees

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl mix milk, sugar, margarine, salt and egg replacer. Add flour and mix until smooth.

Add yeast mixture. Mix in remaining flour until dough is easy to handle. Place in well-greased bowl, cover and let rise until doubled in size, about 1 hour.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Filling ingredients together and spread over rolled out dough. Roll up and punch together ends. Cut into 12 to 15 slices.

Place cinnamon roll slices on cookie sheet and rise until dough is doubled, about 1 hour. Bake about 30 minutes or until browned.

Mix together glaze ingredients. Place in squeeze bottle. Once rolls are cooled, decorate with glaze.

When glaze has hardened, cut slices the diameter of the cupcake pans.

Place liners in pan and pour enough batter to cover the bottom of the liner- pop in a slice of cinnamon bun, follow with some caramel and then cover with more batter.

Bake 20 minutes at 350 degrees.

Allow to cool a bit then pour more glaze over the top and garnish with cinnamon sugar.

 

Makes 24 cuppies.

Making Moonshine....

I always have way too many pumpkins after the holidays....after deciding on making pumpkin butter, I still had them all over- I decided-- why not be daring...why not make wine! 

The process was quite easy actually- the hard part, as always, is awaiting the fruits of your labor....and gosh, know what, this wine was just as good as a $50.00 bottle of the best Chardonnay out there! 

Wanna be adventurous for 2009, why not make some home brewed moonshine? Goes well in cupcakes also!

Bumpkin Pumpkin Moonshine Cupcakes

with Butterscotch Cinnamon Kreme

                                     

 

 

 3 cups cake flour                                     

1/2 tsp salt

BumpkinPumkinMoonshine Cupcakes with Butterscotch Cinnamon Kreme

1 tsp baking powder

1/2 tsp baking soda

1 cup vegetable margarine

1 cup raw sugar

¾ cup Pumpkin Wine

Egg Replace for 3 eggs

½ cup pumpkin

1 tsp cinnamon

½ tsp nutmeg

 

Mix cake ingredients and pour into

lined cupcake pan- fill ½ full.

Bake 20 minutes in a pre heated oven at

350 degrees. Cool.

 

Mix 2 cups of hazelnut kreme (or whipped topping) with 2 tbsp butterscotch extract and 1 tsp cinnamon.

Dollop on top and serve.

 

 

Pumpkin Wine (from the internet – this really tastes great):

 

1 large pumpkin left over from the holidays

Cut around the top, and lift off the lid
Add 5 lbs. raw sugar and 1 pkg yeast
Fill to top with water
Take the top and put it in place, seal with tape.
Put the pumpkin in a black garbage bag and leave it in a warm spot for a week or until you can feel that it would be easy to poke your finger through the shell near the bottom.
Put a small whole in the garbage bag, sit a clean bucket or crock under the hanging pumpkin and slice into the pumpkin, letting it drain out into the bucket.
let the wine sit over night, covered.
Siphon the wine into a bottle, taking care not to disturb what is left at the bottom of your bucket, then discard the pumpkin.

Makes about a liter.