Sunday, January 20, 2013
Tour Life
So Unloved is playing with Nashville Pussy This Saturday!! Then, I'll be on tour during Valentines day and my birthday this year with Phobia... (That means no baking, just eating at as many places I can!!) The new Green at the Pearl opens March 3rd, which will be exciting, and then I do a festival in Philadelphia and Obscene Extreme Fest in Mexico City!! Here are the flyers...
Wednesday, January 9, 2013
Gluten Free Banana Split Cupcakes
I use bananas in baking. A lot. They are a great egg replacer and add extra moisture to the texture of gluten free cupcakes. If you use overly ripe brownish bananas when baking these, the flavor will be spot on. No need for that gross banana extract with yellow #5 in it (did you know they test the food dyes in extracts on Beagles and Mice?! How dare they!!). Anyways, this cupcake is a bit time consuming since there are 3 components to make, but they are super cute and the perfect birthday cupcakes!!
Makes 2 dozen
CAKE:
3 cups Bob Red Mill All Purpose Flour
2 cups granulated Sugar
2 tsp. Baking Soda
4 tsp. Baking Powder
1 tsp. Xanthan Gum
1 1/2 tsp. Salt
1 cup Canola Oil
1/2 cup Soymylk
1/3 cup Banana Purée
2 TBSP. Apple Cider Vinegar
1/4 cup Pure Vanilla Extract
1 cup warm Water
Pre heat oven to 350°.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, Xanthan gum, and salt.
In a separate medium sized bowl, whisk together oil, soymylk, apple cider vinegar, and banana purée.
Add wet ingredients to dry ingredients and use a hand mixer to combine. It will be very sticky and thick. Then, add 1 cup warm water to batter and use electric hand mixer to combine thoroughly. Once water is added, batter should take on a more normal and smooth consistency. Stop to scrape the edges of your bowl with a spatula, ensuring there are no clumps of dry mix left. Line 2 dozen baking pans with baking cups and portion out batter using an ice cream scoop. Bake for 15-18 minutes, until golden, and a toothpick inserted in the middle of one comes out clean. Let cool before frosting.
FROSTING:
3 1/2- 4 cups Imperial Powdered Sugar
3/4 cups vegan Margarine
1 cup non-hydrogenated Shortening
2 1/2 tbsp Vanilla extract
2 TBSP Banana Puree
In a stand mixer, cream together your margarine and shortening. Stop to scrape the edges and make sure there are no clumps. This may take beating at high speed for atleast 3 minutes. Then, while beating at your slowest speed, add 1/3 of your vanilla, let mix for 30 seconds. Then, add another 1/3 of your vanilla, and beat another 30 seconds, before finally adding the last of the vanilla. Then, add 1 TBSP at a time of banana puree, allowing 30 seconds of beating between each addition. Let beat for one minute, before adding 1/4 of your powdered sugar. Beat at a slow to moderate speed to prevent sugar splashing out of the mixing bowl. Once combined, beat on high for 30 seconds. Repeat this process, slowly adding your powdered sugar 1/4 at a time. Once all ingredients have been thoroughly incorporated, use a frosting bag and tip or spatula to frost cupcakes.
MYLK CHOCOLATE GANACHE:
1 cup vegan Semi-Sweet Chocolate Chips
1/4 cup Soy or Coconut Mylk
In a microwave safe bowl, combine chocolate chips and mylk, and microwave on high for 2 minutes. Remove from microwave, and whisk vigorously until it becomes a creamy ganache. The longer it cools, the thicker it will get, so be sure to use it once its reached the consistency you are looking for. Also, you can make this in a double broiler if you prefer not to use a microwave. In which case, boil a pot of water, and place a heat resistant bowl on top of it. Make sure it fits snug and won't fall into the boiling water. Then, in that bowl, melt your chocolate chips and soymylk together. Be sure to stir continuously to avoid burning.
Use a piping bag with a tiny round tip to perfectly drizzle ganache in a zig zag on top of your frosting, or just dip a fork and splash ganache on cupcakes. Top with vegan sprinkles ( see blog post ), peanuts, and lightly press a sliver of strawberry on top. A banana chip would be a great topping too.
Makes 2 dozen
CAKE:
3 cups Bob Red Mill All Purpose Flour
2 cups granulated Sugar
2 tsp. Baking Soda
4 tsp. Baking Powder
1 tsp. Xanthan Gum
1 1/2 tsp. Salt
1 cup Canola Oil
1/2 cup Soymylk
1/3 cup Banana Purée
2 TBSP. Apple Cider Vinegar
1/4 cup Pure Vanilla Extract
1 cup warm Water
Pre heat oven to 350°.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, Xanthan gum, and salt.
In a separate medium sized bowl, whisk together oil, soymylk, apple cider vinegar, and banana purée.
Add wet ingredients to dry ingredients and use a hand mixer to combine. It will be very sticky and thick. Then, add 1 cup warm water to batter and use electric hand mixer to combine thoroughly. Once water is added, batter should take on a more normal and smooth consistency. Stop to scrape the edges of your bowl with a spatula, ensuring there are no clumps of dry mix left. Line 2 dozen baking pans with baking cups and portion out batter using an ice cream scoop. Bake for 15-18 minutes, until golden, and a toothpick inserted in the middle of one comes out clean. Let cool before frosting.
FROSTING:
3 1/2- 4 cups Imperial Powdered Sugar
3/4 cups vegan Margarine
1 cup non-hydrogenated Shortening
2 1/2 tbsp Vanilla extract
2 TBSP Banana Puree
In a stand mixer, cream together your margarine and shortening. Stop to scrape the edges and make sure there are no clumps. This may take beating at high speed for atleast 3 minutes. Then, while beating at your slowest speed, add 1/3 of your vanilla, let mix for 30 seconds. Then, add another 1/3 of your vanilla, and beat another 30 seconds, before finally adding the last of the vanilla. Then, add 1 TBSP at a time of banana puree, allowing 30 seconds of beating between each addition. Let beat for one minute, before adding 1/4 of your powdered sugar. Beat at a slow to moderate speed to prevent sugar splashing out of the mixing bowl. Once combined, beat on high for 30 seconds. Repeat this process, slowly adding your powdered sugar 1/4 at a time. Once all ingredients have been thoroughly incorporated, use a frosting bag and tip or spatula to frost cupcakes.
MYLK CHOCOLATE GANACHE:
1 cup vegan Semi-Sweet Chocolate Chips
1/4 cup Soy or Coconut Mylk
In a microwave safe bowl, combine chocolate chips and mylk, and microwave on high for 2 minutes. Remove from microwave, and whisk vigorously until it becomes a creamy ganache. The longer it cools, the thicker it will get, so be sure to use it once its reached the consistency you are looking for. Also, you can make this in a double broiler if you prefer not to use a microwave. In which case, boil a pot of water, and place a heat resistant bowl on top of it. Make sure it fits snug and won't fall into the boiling water. Then, in that bowl, melt your chocolate chips and soymylk together. Be sure to stir continuously to avoid burning.
Use a piping bag with a tiny round tip to perfectly drizzle ganache in a zig zag on top of your frosting, or just dip a fork and splash ganache on cupcakes. Top with vegan sprinkles ( see blog post ), peanuts, and lightly press a sliver of strawberry on top. A banana chip would be a great topping too.
Tuesday, January 8, 2013
Vegan Sprinkles and Food Dye
Lets talk about sprinkles. A lot of them ARE NOT vegan. Some of them aren't even edible! (whats with those awesome mercury sprinkles?!) Ugh. Those cool little silver balls, pink piggies, snowflakes, glitter ones, colorful ones, shiny ones...they all make your desserts LOOK super awesome, but sometimes they contain beeswax, gelatin, food dyes that have been tested on sweet innocent animals, and most commonly...confectioners glaze. I've had a hard time with this ingredient, because a search on google will tell you that is made from the Lac Beetle (kind of a cute little guy) to add shine to sprinkles. On the other hand, sprinkles labeled Kosher that contain confectioners glaze can't possibly contain insect by-products because that would never fly with the Rabbi. At least not the ones that supervise Green. They have a bright light they use to search thru all of our greens and veggies once a week to ensure there are no insects. In fact, I'm not even allowed to bake with raspberries or blackberries because the Rabbi cannot be entirely sure there are no insects in them. But, even though they are so strict, I cannot find anything to confirm that there are no insects when labeled Kosher. Perhaps since it is not considered "food," it doesnt count. Anyways, let's just stay away from confectioners glaze all together. Usually the alternative to confectioners glaze is carnauba wax a.k.a. Brazil wax, which is made from palm tree leaves.
I've bought some really great sprinkles by a company called Let's Do...Organic! They come in a box with a few individually wrapped packages of pastel colored round sprinkles. They are labeled both vegan AND gluten free, so I feel safe using them. The reason they are individually packaged is that they have a short shelf life due to the naturally sourced dyes. They lose a little bit of pigment with time, especially when opened and not sealed air tight again. I've seen chocolate, confetti, and pastel ones online at www.edwardsandsons.com
Another real cool company is Chocolate Craft Kits. They make all natural food colors, sprinkles, molding chocolate, and powders to assist you in all your baking needs. I haven't had a chance to order and test anything out by them, but I'm going to as soon as possible!!! Check them out online at www.chocolatecraftkits.com
India Tree is a company that makes some all natural food dye, and somewhat natural sprinkles. I first heard about it from the Babycakes cookbook. They use India Tree all natural food dyes for tinting their gorgeous frostings. I bought the food dyes at Wheatsville in Austin once, but it was $18 for 3 colors, and though beautiful at first, they had a very short shelf life, and turned brown. When using all natural products, not packed with preservatives, always make sure you use fresh ingredients. I found a huge array of their sprinkles (but no food dyes) at Central Market, but was hesitant when I read they were dyed with artificial coloring, and some, but not all, contained confectioners glaze. I checked them out online, and you can find some that are naturally colored on their website www.indiatree.com.
Of course, another great alternative to garnishing is using natural items such as nuts, toasted coconut, candied fruit, drizzles, edible flowers, etc. One thing to mention, is when using fresh fruit as garnish, be sure to serve right away. Cutting a strawberry and putting it on top will release juice over time and can smudge up your frosting. Never garnish with frozen fruit and always rinse fresh fruit very well before using....dry fruit completely before toppin' off those pretty little cupcakes.
The Cookie Monster cake was naturally dyed with India Tree food dyes, and the pink is from strawberries and beet juice!! Happy baking!!!
I've bought some really great sprinkles by a company called Let's Do...Organic! They come in a box with a few individually wrapped packages of pastel colored round sprinkles. They are labeled both vegan AND gluten free, so I feel safe using them. The reason they are individually packaged is that they have a short shelf life due to the naturally sourced dyes. They lose a little bit of pigment with time, especially when opened and not sealed air tight again. I've seen chocolate, confetti, and pastel ones online at www.edwardsandsons.com
Another real cool company is Chocolate Craft Kits. They make all natural food colors, sprinkles, molding chocolate, and powders to assist you in all your baking needs. I haven't had a chance to order and test anything out by them, but I'm going to as soon as possible!!! Check them out online at www.chocolatecraftkits.com
India Tree is a company that makes some all natural food dye, and somewhat natural sprinkles. I first heard about it from the Babycakes cookbook. They use India Tree all natural food dyes for tinting their gorgeous frostings. I bought the food dyes at Wheatsville in Austin once, but it was $18 for 3 colors, and though beautiful at first, they had a very short shelf life, and turned brown. When using all natural products, not packed with preservatives, always make sure you use fresh ingredients. I found a huge array of their sprinkles (but no food dyes) at Central Market, but was hesitant when I read they were dyed with artificial coloring, and some, but not all, contained confectioners glaze. I checked them out online, and you can find some that are naturally colored on their website www.indiatree.com.
Of course, another great alternative to garnishing is using natural items such as nuts, toasted coconut, candied fruit, drizzles, edible flowers, etc. One thing to mention, is when using fresh fruit as garnish, be sure to serve right away. Cutting a strawberry and putting it on top will release juice over time and can smudge up your frosting. Never garnish with frozen fruit and always rinse fresh fruit very well before using....dry fruit completely before toppin' off those pretty little cupcakes.
The Cookie Monster cake was naturally dyed with India Tree food dyes, and the pink is from strawberries and beet juice!! Happy baking!!!
Subscribe to:
Posts (Atom)