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!!!
Friday, December 28, 2012
Vegan Lip Balm
One of my favorite things in the world, and an essential in my day to day life is LIP BALM!!! I grew up obsessed with Lip Smackers lip gloss, with the amazingly delightful scents and glittery appeal, I had a ton of them. My absolute favorite was Strawberry Kiwi, which I used for yearrrrs. It was SO hard to give them up when I went vegan, but it was so worth it. Now, I use even smoother and tastier lip products that are cruelty free as well!!
At first, I just stuck to Merry Hempsters brand, which makes plain flavors like Peppermint and Vanilla, but then I was annoyed because only some of their lip balms are vegan. I made the mistake of purchasing one from Whole Foods in West Hollywood and it was labeled "natural," which I learned later just means it has beeswax in it. LAME. Although I do not recommend Merry Hempsters lip balm, they make a great Tattoo Balm for healing and sun protection. It looks like a huge lip balm, smells great, and isn't sticky. Grab it at Whole Foods for 5 bucks.
So, the next one I fell in love with is a company called Crazy Rumors. I discovered them at Food Fight, a vegan grocery store in Portland, OR. I was on a tour, my lips were dry, and I couldn't believe how delicious and soothing the orange juice and root beer flavors were!! They have a ton of flavors now, including pineapple peppermint and lemonade. They do little themed flavors like soda pops, teas, fresh squeezed juices, and gumballs. I've never had a flavor I didn't like. The best part is that these days they have Lip Tints called HibisKiss, and they are an amazing alternative to lipstick. They are glossy and lightly tinted. The darker reds are great, and I recently got the baby pink one which I love to put over a bright pink lipstick to add gloss and stay value. Check this company out at Central Market if you live in San Antonio. Otherwise, you can order them online at www.crazyrumors.com
The next vegan lip balm company I love is, Hurraw. I discovered it on tour in Miami, FL at a record store/vegan coffee bar/indie venue called Sweat Records. They sell vegan empanadas and killer almond lattes, lots of great records, independent magazines, homemade journals, and other DIY goodies....and Hurraw Lip Balm!!! I bought the vanilla one when I was there, and immediately wished I'd bought a million more. This company uses only organic, vegan, raw ingredients. The shape of these balms is similar to a lighter (kinda flat, instead of traditionally round) and I love the way it fits in my front pocket. My best friend, Jacque, bought me a three pack online for my birthday a few years ago and they came in the cutest little pouch! They recommend using it as a tea bag for loose leafs, but I have one of them filled with buttons. So cute. Since I am unable to buy them in San Antonio, I have ordered them online many times since then, trying lots of new flavors as I go. The only flavor I haven't liked is the Green Tea. I thought it tasted a little too perfumey and not sweet. I'm sure other people would like it, I just prefer sweeter flavors because I was raised on those damn Lip Smackers. In Portland I found a tinted Black Cherry one, but it wasn't nearly as tinted as I'd have liked. The flavor was great though. I highly highly highly recommend this lip balm!! Grab the root beer or almond one!! Check em out online at www.hurrawbalm.com/hurraw
Another company I am head over heels for is LUSH. They are a Canadian company that have stores all over the world. Jacque introduced me to them in San Francisco in 2005. They didn't have one in San Antonio until years later, but I was instantly hooked on the Rock Star soap. I could seriously rave about this company for hours, but that's for another post all together. Specifically, their lip products RULE. At first I wasn't too impressed with the vegan selection, but they had a "none of your beeswax" balm that came in a little tin which I purchased. It was pricey, I wasn't excited about the flavor, and it melted all over my purse a week later. Next time I went I got a lipstick by them called "a million kisses". The flavor, color, and texture is amazing. It's a dark deep red hue, which is awesome, but it smears way too much and is super hard to keep on. The mess of it isn't worth the color. My friend, Mia, had one melt all over her purse. Fail. The next one I bought is called "latte" and is my favorite out the tin balms. It's a kind of coral brownish color and I wear it in the mornings. The flavor is great and since its not such a dense color, it's not too messy and I like it to wear off before lunch. That one I keep at home on my vanity, so it has no chance of melting!! I learned my lesson. Now, since I didn't have much luck with these balms, I was a bit hesitant to try their new line of lip colors. The girl at the store got me to sample one though, and I freaked out. It was the best lipstick I have ever used ever. These ones are actual lipstick, not a balm, but they are the most vibrant, long lasting, soft colors of all time. I insist that your exfoliate your lips using their vegan sugar scrubs first though, or the color can look a little cracked. Also, these are pricey, but totally worth splurging on if you love lip stuff like I do. At $22 a piece, choose wisely which color you will use most!! I have the Passionate one which is a shiny magenta pink, and matched my hair perfectly when I bought it. One application will last you all night and you'll have to scrub it off the next morning before work!!! When Lush released these, they also released eye makeup too. I haven't tried them yet, but I look forward to trying em ASAP. That entire line is vegan. Check em out at North Star Macy's in San Antonio, or online at www.lush.com
K, now my last lip balm obsession is brand new to me. Brand new... as in I was gifted 3 flavors 2 days ago as a Christmas gift by one of my favorite people in the world, Julia Rowley. She has such good taste and supports independent vendors by purchasing off Etsy as much as possible. Since her family lives in Los Angeles, I don't see her very often, but I can't tell you how excited and charmed I was that she sent me these vegan balms. They are by a company called Epically Epic Soaps. (Best name ever!!!!). She got me Gingerbread, Red Velvet (has a slight tint), and Pumpkin Pie. The fact that they were dessert flavors made me appreciate them a thousand times more. They are so soft, strong in flavor, and made in New Mexico. I highly recommend you check out the other products by this company at their Etsy shop... http://www.etsy.com/shop/EpicallyEpicSoap
or at the owner's blog: www.EpicSoap.blogspot.com
Got some other companies to recommend?? Send them to meeee!!! Please!!!!
At first, I just stuck to Merry Hempsters brand, which makes plain flavors like Peppermint and Vanilla, but then I was annoyed because only some of their lip balms are vegan. I made the mistake of purchasing one from Whole Foods in West Hollywood and it was labeled "natural," which I learned later just means it has beeswax in it. LAME. Although I do not recommend Merry Hempsters lip balm, they make a great Tattoo Balm for healing and sun protection. It looks like a huge lip balm, smells great, and isn't sticky. Grab it at Whole Foods for 5 bucks.
So, the next one I fell in love with is a company called Crazy Rumors. I discovered them at Food Fight, a vegan grocery store in Portland, OR. I was on a tour, my lips were dry, and I couldn't believe how delicious and soothing the orange juice and root beer flavors were!! They have a ton of flavors now, including pineapple peppermint and lemonade. They do little themed flavors like soda pops, teas, fresh squeezed juices, and gumballs. I've never had a flavor I didn't like. The best part is that these days they have Lip Tints called HibisKiss, and they are an amazing alternative to lipstick. They are glossy and lightly tinted. The darker reds are great, and I recently got the baby pink one which I love to put over a bright pink lipstick to add gloss and stay value. Check this company out at Central Market if you live in San Antonio. Otherwise, you can order them online at www.crazyrumors.com
The next vegan lip balm company I love is, Hurraw. I discovered it on tour in Miami, FL at a record store/vegan coffee bar/indie venue called Sweat Records. They sell vegan empanadas and killer almond lattes, lots of great records, independent magazines, homemade journals, and other DIY goodies....and Hurraw Lip Balm!!! I bought the vanilla one when I was there, and immediately wished I'd bought a million more. This company uses only organic, vegan, raw ingredients. The shape of these balms is similar to a lighter (kinda flat, instead of traditionally round) and I love the way it fits in my front pocket. My best friend, Jacque, bought me a three pack online for my birthday a few years ago and they came in the cutest little pouch! They recommend using it as a tea bag for loose leafs, but I have one of them filled with buttons. So cute. Since I am unable to buy them in San Antonio, I have ordered them online many times since then, trying lots of new flavors as I go. The only flavor I haven't liked is the Green Tea. I thought it tasted a little too perfumey and not sweet. I'm sure other people would like it, I just prefer sweeter flavors because I was raised on those damn Lip Smackers. In Portland I found a tinted Black Cherry one, but it wasn't nearly as tinted as I'd have liked. The flavor was great though. I highly highly highly recommend this lip balm!! Grab the root beer or almond one!! Check em out online at www.hurrawbalm.com/hurraw
Another company I am head over heels for is LUSH. They are a Canadian company that have stores all over the world. Jacque introduced me to them in San Francisco in 2005. They didn't have one in San Antonio until years later, but I was instantly hooked on the Rock Star soap. I could seriously rave about this company for hours, but that's for another post all together. Specifically, their lip products RULE. At first I wasn't too impressed with the vegan selection, but they had a "none of your beeswax" balm that came in a little tin which I purchased. It was pricey, I wasn't excited about the flavor, and it melted all over my purse a week later. Next time I went I got a lipstick by them called "a million kisses". The flavor, color, and texture is amazing. It's a dark deep red hue, which is awesome, but it smears way too much and is super hard to keep on. The mess of it isn't worth the color. My friend, Mia, had one melt all over her purse. Fail. The next one I bought is called "latte" and is my favorite out the tin balms. It's a kind of coral brownish color and I wear it in the mornings. The flavor is great and since its not such a dense color, it's not too messy and I like it to wear off before lunch. That one I keep at home on my vanity, so it has no chance of melting!! I learned my lesson. Now, since I didn't have much luck with these balms, I was a bit hesitant to try their new line of lip colors. The girl at the store got me to sample one though, and I freaked out. It was the best lipstick I have ever used ever. These ones are actual lipstick, not a balm, but they are the most vibrant, long lasting, soft colors of all time. I insist that your exfoliate your lips using their vegan sugar scrubs first though, or the color can look a little cracked. Also, these are pricey, but totally worth splurging on if you love lip stuff like I do. At $22 a piece, choose wisely which color you will use most!! I have the Passionate one which is a shiny magenta pink, and matched my hair perfectly when I bought it. One application will last you all night and you'll have to scrub it off the next morning before work!!! When Lush released these, they also released eye makeup too. I haven't tried them yet, but I look forward to trying em ASAP. That entire line is vegan. Check em out at North Star Macy's in San Antonio, or online at www.lush.com
K, now my last lip balm obsession is brand new to me. Brand new... as in I was gifted 3 flavors 2 days ago as a Christmas gift by one of my favorite people in the world, Julia Rowley. She has such good taste and supports independent vendors by purchasing off Etsy as much as possible. Since her family lives in Los Angeles, I don't see her very often, but I can't tell you how excited and charmed I was that she sent me these vegan balms. They are by a company called Epically Epic Soaps. (Best name ever!!!!). She got me Gingerbread, Red Velvet (has a slight tint), and Pumpkin Pie. The fact that they were dessert flavors made me appreciate them a thousand times more. They are so soft, strong in flavor, and made in New Mexico. I highly recommend you check out the other products by this company at their Etsy shop... http://www.etsy.com/shop/EpicallyEpicSoap
or at the owner's blog: www.EpicSoap.blogspot.com
Got some other companies to recommend?? Send them to meeee!!! Please!!!!
Strawberry Habanero Vinaigrette
This is a recipe from our most recent cooking class. We have tons of fresh habaneros growing in the garden at downtown Green, and the ones I used in this recipe were bright orange. This dressing is pretty spicy, but its also very fresh an vibrant in flavor. Use sparingly.
Strawberry Habanero Vinaigrette
1/2 cup Strawberries puréed (frozen or fresh)
1 tsp. Salt
2 TBSP. fresh Parsley
2 cloves Garlic
1/4 cup Olive Oil
1/2 cup Lemon Juice
1 Habanero
In a food processor, combine all ingredients.
Blend on high for one minute.
Serve fresh, or store in an air tight container in the refrigerator for up to 1 week.
Strawberry Habanero Vinaigrette
1/2 cup Strawberries puréed (frozen or fresh)
1 tsp. Salt
2 TBSP. fresh Parsley
2 cloves Garlic
1/4 cup Olive Oil
1/2 cup Lemon Juice
1 Habanero
In a food processor, combine all ingredients.
Blend on high for one minute.
Serve fresh, or store in an air tight container in the refrigerator for up to 1 week.
Spicy Mexican Hot Chocolate Cookies
Mike and I hosted a vegan cooking class this week featuring peppers and mushrooms! He has been really into smoking foods on a stove instead of the hassle of a grill and made smoked portabella stroganoff. I made spicy Mexican hot chocolate cookies and strawberry habanero vinaigrette.
I am pretty sensitive to spicy foods, and don't necessarily like my mouth being on fire...but recently I've been eating lots of pickled jalapeños and tofu smothered in buffalo sauce. In fact, when I was on tour in October, we played a show at an old Funeral home turned punk house in Buffalo, NY. The other band we were on tour with really wanted to eat at the restaurant where Buffalo sauce originated, and since they had nothinnnnnng for us vegans to eat, my bass player, Calum, and I went to a Lebanese restaurant down the street. It was called Amy's Place, and we were ecstatic to discover they had VEGAN buffalo wings!!!! Soooo, Calum and I also had the satisfaction of eatin buffalo sauce in Buffalo, NY. The other guys said they didn't really enjoy the food they ate, and all passed out in a food coma, while Calum and I were happily full.
So, this cookie recipe is actually more of a brownie recipe in the sense that I use canola oil, instead of margarine, and add soymylk as well. The cayenne is not overbearing, so the heat is only an after taste in the back of your throat. Add an additional 1/4 tsp, if you want it a little more brutal. Though I made these as cookies, this recipe would work very well as a brownie recipe when put into a brownie pan, and baked for 15 minutes, or until a toothpick stuck in the center comes out clean. Also, it's a great double chocolate "brookie" ( brownie cookie!!!) without the cinnamon and cayenne pepper. Add pecans, walnuts, almonds, coconut, carob chips, or whatever you'd like to change it up. This recipe is very versatile.
One more thing, this recipe makes 2 dozen large cookies...and by that I mean the size I sell them for at $2 a piece at the restaurant. If you are making small cookies, you may want to cut this recipe in half.
Listen to: Lily Allen "Alright, Still"... She's sweet and spicy too!!!!
Spicy Mexican Hot Chocolate Cookies
2 1/2 TBSP. ground Flaxseed
1 cups Soymylk
2 cups granulated Sugar
2 cups Brown Sugar
2 TBSP. Vanilla extract
1 1/2 cups Canola Oil
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 1/2 tsp. Baking Soda
1 tsp. Salt
1 1/2 cups Cocoa Powder
3/4 tsp. Cayenne Pepper
1 TBSP. Cinnamon
1 cup vegan Chocolate Chips
Preheat oven to 350°.
In a small bowl, combine flaxseed and soymylk. Whisk well, set aside.
In a medium sized bowl, sift together all purpose flour, whole wheat flour, baking soda, salt, cayenne, cinnamon, and cocoa. Mix thoroughly.
In a large mixing bowl, combine granulated sugar, brown sugar, vanilla, canola oil, and flaxseed mixture. Use an electric hand mixer to completely combine ingredients. There should be no oil separated. This may take a minute to achieve.
Pour half of your flour mixture into your sugar mixture and use your hands to squeeze and combine.
Add the other half, and squeeze and mix until it becomes a thick cookie dough that pulls away from the bowl. Fold in 2 cups chocolate chips.
Use an ice cream scoop to portion out cookies 2 inches apart on to a cookie sheet lined with parchment paper. Gently flatten them to 1/3 inch thick using the palm of your hand. Bake for 8 minutes. Remove from oven and let cool at least 10 minutes before serving, which gives them time to harden up.
I am pretty sensitive to spicy foods, and don't necessarily like my mouth being on fire...but recently I've been eating lots of pickled jalapeños and tofu smothered in buffalo sauce. In fact, when I was on tour in October, we played a show at an old Funeral home turned punk house in Buffalo, NY. The other band we were on tour with really wanted to eat at the restaurant where Buffalo sauce originated, and since they had nothinnnnnng for us vegans to eat, my bass player, Calum, and I went to a Lebanese restaurant down the street. It was called Amy's Place, and we were ecstatic to discover they had VEGAN buffalo wings!!!! Soooo, Calum and I also had the satisfaction of eatin buffalo sauce in Buffalo, NY. The other guys said they didn't really enjoy the food they ate, and all passed out in a food coma, while Calum and I were happily full.
So, this cookie recipe is actually more of a brownie recipe in the sense that I use canola oil, instead of margarine, and add soymylk as well. The cayenne is not overbearing, so the heat is only an after taste in the back of your throat. Add an additional 1/4 tsp, if you want it a little more brutal. Though I made these as cookies, this recipe would work very well as a brownie recipe when put into a brownie pan, and baked for 15 minutes, or until a toothpick stuck in the center comes out clean. Also, it's a great double chocolate "brookie" ( brownie cookie!!!) without the cinnamon and cayenne pepper. Add pecans, walnuts, almonds, coconut, carob chips, or whatever you'd like to change it up. This recipe is very versatile.
One more thing, this recipe makes 2 dozen large cookies...and by that I mean the size I sell them for at $2 a piece at the restaurant. If you are making small cookies, you may want to cut this recipe in half.
Listen to: Lily Allen "Alright, Still"... She's sweet and spicy too!!!!
Spicy Mexican Hot Chocolate Cookies
2 1/2 TBSP. ground Flaxseed
1 cups Soymylk
2 cups granulated Sugar
2 cups Brown Sugar
2 TBSP. Vanilla extract
1 1/2 cups Canola Oil
2 cups All Purpose Flour
2 cups Whole Wheat Flour
2 1/2 tsp. Baking Soda
1 tsp. Salt
1 1/2 cups Cocoa Powder
3/4 tsp. Cayenne Pepper
1 TBSP. Cinnamon
1 cup vegan Chocolate Chips
Preheat oven to 350°.
In a small bowl, combine flaxseed and soymylk. Whisk well, set aside.
In a medium sized bowl, sift together all purpose flour, whole wheat flour, baking soda, salt, cayenne, cinnamon, and cocoa. Mix thoroughly.
In a large mixing bowl, combine granulated sugar, brown sugar, vanilla, canola oil, and flaxseed mixture. Use an electric hand mixer to completely combine ingredients. There should be no oil separated. This may take a minute to achieve.
Pour half of your flour mixture into your sugar mixture and use your hands to squeeze and combine.
Add the other half, and squeeze and mix until it becomes a thick cookie dough that pulls away from the bowl. Fold in 2 cups chocolate chips.
Use an ice cream scoop to portion out cookies 2 inches apart on to a cookie sheet lined with parchment paper. Gently flatten them to 1/3 inch thick using the palm of your hand. Bake for 8 minutes. Remove from oven and let cool at least 10 minutes before serving, which gives them time to harden up.
Wednesday, December 19, 2012
Gingerbread Cupcakes
I am obsessed with ginger!! I loved making gingerbread houses at school when I was very young, and although I haven't taken the initiative to create a home full of candy canes and marshmallows lately, I have not abandoned my love for ginger during the holidays. Instead, I've been making these cupcakes that are spicy and deep in flavor with a light and fluffy frosting, then topping them with little round gingerbread cookies and decorating them with faces with mustaches and curly hair. I made them for the first time this year at Green's downtown location last week. I had a million custom orders to fill, and the country music playing was driving me crazy, so I filled a piping bag with leftover ginger frosting and let all the servers decorate the gingerbread faces. They had a great time, and helped save me time, and so we were all happy. I guess this can be fun for you to distract rambunctious kids with too. Anyways, here's the recipes!!! These are a tiny bit time consuming ( probably an hour and half with baking times included) but the flavor and presentation is TOTALLY worth it!! I recommend listening to that She and Him Christmas album while you make these.
Makes 2 dozen
[cake]
3 1/2 cups all purpose Flour
2 cups Imperial granulated Sugar
2 tsp. Baking Soda
2 tsp. Baking Powder
1 tsp. Salt
1 1/2 TBSP. ground Ginger
1/2 TBSP. Cinnamon
1/8 tsp. Cloves
1 cup Canola oil
2 cups Soymylk
1/3 cup Molasses
1/8 cup Apple Cider Vinegar
1/4 cup Vanilla Extract
1/4 cup finely chopped and peeled fresh Ginger root
Preheat oven to 350°.
In a large mixing bowl, combine all dry ingredients and whisk well to combine. Peel and chop fresh ginger and set aside. In a medium sized mixing bowl, combine all wet ingredients and whisk well to combine. Pour mixed wet ingredients into mixed dry ingredients and use an electric hand mixer to thoroughly whisk batter. Mix for atleast one minute, before stopping to scrape all edges and corners where little pouches of dry mix may be hiding. Mix again for an another minute, then pour chopped ginger into batter. Use a spatula to spread out and fold little chunks of ginger into your batter. Line cupcake pans with baking cups and use an ice cream scoop to fill cupcake lines 3/4 full. Bake for 15-18 minutes, until a toothpick inserted into a cupcake comes out clean. Set on a cooling rack while you make frosting!!!
Frosting:
3 1/2 cups Imperial Powdered Sugar
3/4 cups vegan Margarine
3/4 cups non-hydrogenated Shortening
2 1/2 TBSP Vanilla extract
1 1/2 TBSP ground Ginger
1/2 TBSP Cinnamon
1/2 tsp Molasses
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 1/2 of your vanilla, let mix for 30 seconds. Then, add the other half of your vanilla, and beat another 30 seconds, before adding your ginger and cinnamon slowly. Beat for 30 seconds, then add your molasses and 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. Let frosted cupcakes sit in a refrigerator for atleast 15 minutes, to allow frosting to set. I prefer a fat star tip for this cupcake, then I garnish with a little gingerbread cookie! You could also garnish with candied ginger or golden hue sprinkles.
Makes 2 dozen
[cake]
3 1/2 cups all purpose Flour
2 cups Imperial granulated Sugar
2 tsp. Baking Soda
2 tsp. Baking Powder
1 tsp. Salt
1 1/2 TBSP. ground Ginger
1/2 TBSP. Cinnamon
1/8 tsp. Cloves
1 cup Canola oil
2 cups Soymylk
1/3 cup Molasses
1/8 cup Apple Cider Vinegar
1/4 cup Vanilla Extract
1/4 cup finely chopped and peeled fresh Ginger root
Preheat oven to 350°.
In a large mixing bowl, combine all dry ingredients and whisk well to combine. Peel and chop fresh ginger and set aside. In a medium sized mixing bowl, combine all wet ingredients and whisk well to combine. Pour mixed wet ingredients into mixed dry ingredients and use an electric hand mixer to thoroughly whisk batter. Mix for atleast one minute, before stopping to scrape all edges and corners where little pouches of dry mix may be hiding. Mix again for an another minute, then pour chopped ginger into batter. Use a spatula to spread out and fold little chunks of ginger into your batter. Line cupcake pans with baking cups and use an ice cream scoop to fill cupcake lines 3/4 full. Bake for 15-18 minutes, until a toothpick inserted into a cupcake comes out clean. Set on a cooling rack while you make frosting!!!
Frosting:
3 1/2 cups Imperial Powdered Sugar
3/4 cups vegan Margarine
3/4 cups non-hydrogenated Shortening
2 1/2 TBSP Vanilla extract
1 1/2 TBSP ground Ginger
1/2 TBSP Cinnamon
1/2 tsp Molasses
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 1/2 of your vanilla, let mix for 30 seconds. Then, add the other half of your vanilla, and beat another 30 seconds, before adding your ginger and cinnamon slowly. Beat for 30 seconds, then add your molasses and 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. Let frosted cupcakes sit in a refrigerator for atleast 15 minutes, to allow frosting to set. I prefer a fat star tip for this cupcake, then I garnish with a little gingerbread cookie! You could also garnish with candied ginger or golden hue sprinkles.
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