Saturday, June 7, 2014

Also... Carrots!!!

Adventures in GF/Vegan Baking Continue...

This was a labor of love for one of many going away potluck parties for our friends Kim & Butch... 

A whole bunch of fake hostess cakes before they were demolished!

I was so glad that this part worked! And J & I were so amazed at how much these taste like their non GF/Vegan counterparts!

Chocolate Cupcake Recipe
¾ cup brown rice flour
¼ cup potato starch
¼ cup almond meal (if you are avoiding nuts you can just add more brown rice flour)
½ cup dutch cocoa powder
1 tsp baking soda
½ tsp salt
1 cup packed brown sugar
2 tsp vanilla extract
½ cup of milk of choice (I used unsweetened soy)
½ cup of earth balance
1 flax egg (1 TBS ground golden flax whisked with 3 TBS hot water & left to sit and gel up for 5 minutes before using)
¾ cup of hot water or coffee

* Preheat oven to 350ยบ. Generously grease cupcake pan. (I think this works best without cupcake papers… Set aside.
* Place all ingredients, except hot water or coffee, in large bowl and blend on low speed with electric mixer. Add hot water or coffee and mix until thoroughly blended. Pour into prepared pan.
* Bake for 20 to 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool cake in pan on wire rack for 10 minutes. Remove cakes from pan and cool completely on wire rack. Serves 12. MUST BE COOL BEFORE ASSEMBLING/FILLING!!! Otherwise... gross.
Filling Recipe
¾ cup organic shortening
¼ cup earth balance
3 ½ cups of confectioners sugar, sifted
1 ½ tsp Vanilla extract
¼ cup soy milk
·       Blend shortening and margarine together until they are combined and fluffy.
·       Gradually add sugar and continue to mix
·       Add vanilla and soymilk and mix for about 5 minutes or until fluffy
1/3 cup soymilk

1/2 cup gluten free chocolate chips
* In a small sauce pan, boil the milk, add in the chocolate chips and mix/stir immediately. Turn the heat off and keep stirring until the ganache is smooth and fully mixed.
Shows the assemblage best… I didn’t use her recipe but I followed her method of putting it all together. Post Punk Kitchen uses a pastry tip and pumps the filling into the cakes without cutting them… The cake recipe I used is an adaptation of Carol Fenster’s chocolate cake recipe, veganized & minus the xantham gum. Also, most sites have a second frosting recipe for the squiggle on top but I just put the extra ¾ or so of filling in a small Ziploc bag and cut a tiny corner off to squiggle it on… ALSO: once I filled them and put the ganache on top with a spoon I popped them in the fridge for ten minutes to set the ganache. ENJOY!!! 


Friday, February 7, 2014

Long lost blog....

It has been way too long and a busy busy year of working on art, applying for tenure, and chasing a now almost two year old... Here are some pictures in no particular order. more soon! :)