I do all my own stunts

Happy St. Patrick's Day & How to Salvage a Baking Failure (Sort of)

Vegan Chocolate Stout Cake

Oops.

St. Patrick, the patron saint of Ireland, was born in Britain and was captured as a slave by Irish raiders when he was about 16 years old.  He toiled as a herdsman for 6 years and eventually escaped back to his family in Britain.  After joining the Church, he returned to Ireland as a bishop where he lived and worked in the mid to late 5th century.  Legend credits St. Patrick with banishing the snakes from Ireland, but scientific evidence (read: Wikipedia) reports that Ireland never had snakes.  Possibly the snakes refer to the serpent symbol of the Druids of that time.  In writings credited to St. Patrick, he describes his time as a foreigner in Ireland as not easy.  His refusal to accept gifts from kings made him an outsider in the normal order of things and he was at times beaten, robbed and put in chains.  

St. Patrick has been revered as the patron saint of Ireland since about the 8th century.  I scoured the internet for any mention of St. Patrick as being especially forgiving, but I couldn't find anything that specifically states that he was.  I imagine as a saint up in heaven, he would have to be quite forgiving of all the green-beer-induced debauchery and transgressions known to happen on his feast day.  

That's good because I totally screwed up.  See below.  

(What would have been) perfect for St. Patrick's Day:  Chocolate Stout Cake.  If you don't want to drink your Guinness*, go ahead and bake something delicious with it!  Just don't screw it up like I did.  

I've made this cake a couple times and had great results.  But this time, when I had my camera handy, I was stupidly impatient and didn't wait until the cake was fully cooled before I flipped it out of the bundt pan.  

It started out great, and even tasted great as I sampled forkfulls of cake from the bottom of the pan.  As you can see from the top photo, it just didn't look great.  Looking beautiful is of huge importance in my world and I almost didn't share this recipe with you folks because of it.  

But thankfully, this cake has an incredibly marvelous component that allows the baker to fudge a less-than-perfect execution (somewhat).  

A glaze.  

This cake is deep, dark and decadent.  It is supremely moist and the stout really adds a richness to the flavor.  I made this cake, with prettier results, for my Dad's birthday back in February.  I think it is a perfect dessert to make for dudes; the beer makes it sound so tough.  This cake is delicious on its own, not too sweet, but I think the glaze adds just the right amount of luscious indulgence to make it not just a chocolate cake, but 'A CHOCOLATE CAKE'.  

Plus, the glaze helps to cover up an impatient mistake.

Vegan Chocolate Stout Cake

adapted from this recipe

1 cup stout

1 cup canola oil

3/4 cup dutch-process cocoa powder, sifted

2 cups all-purpose flour

2 cups sugar

1.5 tsp baking soda

3/4 tsp salt

2 replaced eggs (I use Ener-G egg replacer)

2/3 cup silken tofu (about 2/3 of a 12.3 oz package).  

1 tbsp lemon juice

6 oz semi sweet chocolate chips

6 tbsp soy milk

Preheat oven to 350 degrees.  Oil and flour a bundt pan (don't skip this step or the cake will stick to the pan and your results will be even more disastrous than mine).  

Bring stout and oil to a simmer in a medium saucepan over medium-low heat.  Add cocoa powder and whisk until smooth.  Remove from heat and let cool slightly.  Whisk flour, sugar, baking soda and salt in a large bowl.  Blend the tofu and lemon juice together in a blender of food processor.  Add the egg replacer powder and water and blend again.  Add tofu mixture to the stout-chocolate mixture pan and beat just to combine.  Add the chocolate mixture to the flour mixture and fold batter until completely combined.  Pour into the prepared bundt pan and bake for about 45 minutes until a knife inserted in the center comes out clean.  Transfer the cake to a rack and let cool completely in the pan.  

When cool, turn out the cake onto a cake stand or plate.  It should come out relatively easily.  Heat chocolate chips and soy milk in a double boiler stirring until smooth.  Spoon or pour the glaze over the cake and serve.  

The glaze does cover up some mistakes, but if you practice patience, a virtue St. Patrick would no doubt approve of, your cake will look absolutely gorgeous, I promise.  

*Strict vegans should note that Guinness technically isn't vegan due to the use of isinglass - from fish bladder - in the filtration process.  Appetizing, huh?  Check Barnivore.com for more info.  Anyway, I used Pike Brewery's XXXXX stout which does not use isinglass and is more vegan friendly as far as I can tell.  

Nesting sustenance.

Caramel Nut Bars

In our 'Preparing for Multiples' class, Brian and I learned that one of the signs that a person is going into labor is 'nesting', e.g., obsessively cleaning the house, sanitizing, organizing.  Brian joked that I must have been in labor for the past 6 years.  Very funny.  

It's true, I'm kind of a neat freak.  I have an entire collection of toothbrushes expressly set aside for specific cleaning projects.  I clean up non-existent dust bunnies under my bed every day.  You could eat a sloppy joe off my toilet seat and I like it that way.  Although it pains me, I do understand that this is going to change once the twins arrive.  I've heard that the only way for a person like me to successfully balance two newborns and a neat, well-organized home is to find some sort of a 12-step program to deal with the fact that the house is going to be a mess.  Period.  

Well, as difficult as it is to acknowledge this, I have thoroughly been enjoying these past few months.  A kind of 'calm before the storm'.  Brian and I have both been nesting like crazy.  Tying up loose ends, organizing, cleaning, painting, working in the yard.  And yes, I know how backward it is to think of those types of activities as 'calming'.  But I do.  

I've also been doing quite a bit of baking.  I imagine it'll be somewhat difficult to fill my pastry bags with one infant under each arm, so I'm soaking it up while I still can.  I'm sure you saw the picture at the top of this post, so I doubt you need any convincing;  you want to make these Caramel Nut Bars.  They're just so stinking delicious, they taste like you don't deserve them.  

The recipe comes from the Sweet Pea Baking Co. in Portland.  The original recipe and accompanying video instruction can be accessed here.  I adhered to their recipe pretty strictly, except I recommend dismissing their instruction to stir the caramel only occasionally.  You should stir it constantly to prevent it from burning.  I learned the hard way.  

Caramel Nut Bars

Crust

2 1/2 cups flour

1 1/4 cups brown sugar

1 cup chilled non-dairy butter, I like Earth Balance

Caramel Sauce

1 1/2 cups brown sugar

1/2 cup flour

1 cup water

1/2 tsp salt

2 tbsp non-dairy butter

2 tbsp soy milk

1 tsp vanilla

1 tbsp flour

2 cups salted mixed nuts, whole or halved - not chopped

Preheat oven to 375 degrees.  Line a 9X13'' baking pan with parchment paper.  

In a medium bowl, whisk together flour and brown sugar for the crust.  Add the butter in one-inch chunks and cut in with a pastry cutter until coarse crumbs form.  It will be very  dry and sandy.  Pour it all into the baking pan and spread it out evenly pressing down firmly with your hands.  Bake for 15-22 minutes or until slightly golden brown.  Set aside to cool.  

While crust is baking, start the caramel sauce.  In a small bowl, whisk together the brown sugar and 1/2 cup flour.  In a small sauce pan, bring the water to a boil over high heat.  As soon as it starts to boil, whisk in the sugar/flour mixture.  Reduce the heat to medium-low and slowly boil for about 5 minutes stirring constantly to ensure the sugar does not burn.  The liquid should thicken a bit.  Remove from heat and whisk in salt, butter, soy milk, vanilla and the tbsp of flour.  

Pour caramel sauce over prepared crust and smooth with a spatula.  Sprinkle the nuts evenly over the top and put back in the oven for 10 more minutes.  Remove and let cool before cutting.  

Yum.  

Happy New Year

Have any resolutions?

Wheat Berry Salad

My resolution, as usual, is to eat healthier.  Not necessarily to eat less overall - less sugar, or less carbs, or fewer Mighty O Donuts.  I've actually resolved to eat more.  More of the good stuff:  fiber, protein, calcium, iron, vitamin C, essential fatty acids.  

Here's what I'm going for:  6 servings of whole grains, 4 servings of veg, 4 servings of fruit, 4 servings of dairy alternatives, and 3 servings of protein (tofu, tempeh, legumes, nuts, seeds).  That's a lot of food.  I've found that in order to get all 21 servings in it is necessary to get creative and find foods that double up, like quinoa, a whole grain that is also high in protein, or calcium-fortified orange juice.  

This Wheat Berry Salad came my way from my friend, Dana, who is beautiful and successful and always seems to be brilliantly balancing about 100 million responsibilities, even her nutrition.  She has always eaten very healthily, even in college; when the rest of us subsisted on Top Ramen and pb&j, Dana always seemed to be munching on a salad or a bowl of yogurt mixed with Special K.  I'm sure she shared a few pizzas with us, or bagels with cream cheese, but I've always admired her for what appeared to be a very healthy, balanced diet.  

So, Dana passed this recipe on to me which is originally from Ellie Krieger of the Food Network.  Not only is it delicious and simple to make, it is packed full of nutrients.  It makes you feel good.  

Wheat Berry Salad

Serves 6

1 1/2 cups hard wheat berries

3/4 cup chopped walnuts, toasted

2 stalks celery, finely chopped

1/2 cup tart dried cherries, chopped

1 scallion, white and green parts, chopped

1/2 cup chopped parsley

3 tbsp olive oil

2 tbsp lemon juice

salt and pepper to taste

In a large pot, combine the wheat berries and enough water to come 2 inches over them.  Bring to a boil and cook uncovered for 1 hour, or until tender.  Drain and let cool.  In a large bowl, combine the wheat berries with all the other ingredients.  

The Joy of baking

Norwegian Christmas Specialties - Krumkake, Fattigmann & Spritz

My grandma's name is Joy.  It's her real name, the one she's had all her life, but if you didn't know that, you would think it was just one of those incredibly apropos nicknames like a tall guy named Stretch.  My grandma could truly not be more filled with joy.  She is vivacious and ebullient with the kind of exuberance that is instantly contagious.  And what seems to bring her the most joy is her large, closeknit family, something she expresses thanks for every time we are in her presence.  

My grandma Joy is also the most fantastic and prolific baker I've ever come across (sorry Martha, you too Dorie).  But isn't that the case with everybody's grandma?  When it comes to baking, grandmas just have it down.  I spent years studying Martha and Dorie and even Julia, until I finally realized that my best source was someone I've known all my life.  I didn't have to search for baking excellence, I've already seen it in action and tasted its bounty.  

Another thing I've realized is the incredible power of food to comfort people and to unite us with common feelings and memories.  Any type of cuisine involving the prefix 'neo' or 'nouveau' sorely misses the mark in this respect.  And don't even get me started on 'molecular gastronomy' or 'fusion'.  The best recipes are not from Bon Appetit magazine or the French Laundry Cookbook.  They are the ones that have been in use for decades, that have possibly been passed down through generations, the ones with butter stains on them and a consistent dusting of flour.  

My are you guys in for a treat. Yesterday I spent the day in my grandma's kitchen getting an education on her signature Norwegian Christmas specialties.  My grandma is of Swedish descent, but these recipes are from her mother-in-law who presumably brought them when she emigrated from Norway.  I'm sure these recipes have been modified here and there through the generations, so I can't vouch for their strict authenticity, especially with their lack of definite measurements ('add enough flour to make a stiff dough' leaves a lot of room for interpretation).  But I can certainly assure you of their delicious simplicity and the joy inherent in making them.  

Spritz

makes about 6 dozen

2 cups sifted all-purpose flour

3/4 cup sugar

2 egg yolks

1 cup butter, room temperature

1 tsp vanilla

scant 1 tbsp cream

Preheat oven to 375 degrees.  Sift together flour and sugar.  Make a well in the center and drop in egg yolks, butter and vanilla.  Mix until it becomes a smooth dough adding a little less than 1 tbsp cream near the end of mixing to thin the dough slightly.  Add more flour if dough becomes too soft.  It should be pretty firm.  Using the star-shaped attachment, force the dough through a cookie press into wreath shapes onto ungreased cookie sheets.  Bake 8 minutes until the spritz begin to color just the slightest bit.  Remove from the baking pan directly after baking and let cool on a flat surface.  Cooled Spritz will freeze beautifully.    

The Spritz are Brian's favorite, hands down.  I'm not sure I'll be able to give any away as gifts, he may eat all 6 dozen on his own.  My favorite has always been the Fattigmann which translated means 'poor man' in English.  It is basically fried dough peppered with lovely bits of cardamom.  I have always loved desserts that are not-too-sweet and this one is a winner.  

Separating the cardamom from the pods and crushing it by hand takes some time, but the result is well worth it.  The taste is so much more vibrant and fragrant than pre-ground cardamom.  

Fattigman, like doughnuts, are deep fried.  We still have a couple weeks until our New Year's resolutions kick in, so go ahead and indulge.  But, I'm not going to lie, I nearly had a heart attack when I saw my grandma drop an entire container of Crisco into the deep fat fryer.  She also adds a teaspoonfull of apple cider vinegar to the mix which she says keeps the Fattigmann from absorbing all the oil and becoming greasy.  I am skeptical, but will choose to believe her on that one.  But it's true, these guys aren't greasy or heavy, they are floury and aromatic and lovely.  

Fattigmann

makes about 3 dozen

3/4 cup sugar

1/2 cup butter

6 egg yolks

3 egg whites

8 oz whipping cream

cardamom seeds from about 8-10 pods, crushed

flour to make a stiff dough

Cream the butter and sugar together.  Add beaten eggs and cardamom seeds.  Add the cream and flour alternately until the dough is stiff.  Chill the dough for a few hours.  Roll the dough a handfull at a time onto a generously floured surface until about 1/4'' thick, keeping the rest of the dough in the fridge so it doesn't get soft.  Add flour as needed to keep the dough from sticking.  Cut the dough with a knife or roller (pictured above) into diamond shapes and make a slit in the middle.  Scraps can be re-rolled.  Fold the top of the diamond through the slit and deep fry.  It only takes about 10-20 seconds.  Keep turning in the oil until light golden brown on all sides.  Cooled fritters will keep in a cool place for about 2 weeks.  

Last, but not least, we made Krumkake, a delicate, buttery waffle cookie that is wrapped around a cone.  You can fill them with whipped cream and berries if you like, but we traditionally eat these crisp little cookies plain and they are delicious on their own.  My grandma recently acquired this handy electric Krumkake iron which makes the process much easier, more consistent and faster than the traditional stovetop iron (which my grandma is modeling in the photo at the top of this post).  

Krumkake

makes about 3 dozen

1 cup sugar

1 beaten egg

1/2 cup cream

3/4 cup milk

2 cups flour (about)

1.5 tsp crushed cardamom seeds

1/2 tsp lemon extract

1 cup butter, melted

Mix all ingredients, alternating cream/milk and flour until well combined.  Add the melted butter last.  Bake in a krumkake iron about 1 tsp at a time turning halfway through (about 15 seconds per side) until lightly browned.  Slip cookie off with a knife and immediately wrap around the cone-shaped roller to form a little cornucopia.  Cooled cookies will keep in an airtight container for a couple of weeks.  

Thank you Grandma for sharing your secrets with me (and whoever else may be reading this) and for the perfect, lovely day we shared yesterday.  The smell of cardamom on my hands and in the treats I brought home had me smiling all evening long.  

I hope some of you will try one of these recipes.  They really are something special.  You may make similar Christmastime specialties of your own, especially if you are of Scandinavian descent, but feel free to adopt these recipes and start a new holiday tradition of your own.  

Jingle jingle jingle

Santa is bringing treats

Fleur De Sel Caramels

What are you all making for holiday treats this year?  If you're lacking inspiration, I suggest checking out the amazing Shutterbean's post for some delightful ideas and gorgeous photos that will really set your baking fervor ablaze.  

I tentatively set out on my holiday sweet adventure this year because I am still suffering the devastating effects of Thanksgiving when I endured the most spectacular baking failure of my entire career.  Two vegan pumpkin cheesecakes that went so horribly wrong I still don't even know how or why it happened.  Violent, angry, exhausted tears were shed.  Tears which I was still fighting back as I pulled into the driveway of my in-law's house, site of our family Thanksgiving celebration.  

I can't lie, I lost a little bit of confidence that day.  And the last thing one needs when embarking on a holiday candy making extravaganza is uncertainty.  Especially when one is attempting to veganize a candy recipe.  Seriously folks, candy is temperamental enough without throwing soy products and butter substitutes into the mix.  

Well, I'm here to say that it can be done.  I know because I did it.  My swagger is back!  I am so filled with daring and determination, one might even characterize me as cocky.  Well, go ahead and say it.  

I got wind of this Barefoot Contessa Fleur De Sel Caramel recipe from a friend and then was super excited to see it on the aforementioned Shutterbean.  It always helps to 'know' someone who has tested a recipe and made it a success.  Her caramels are definitely prettier than mine, I have to admit.  

I stuck to the recipe pretty carefully except I substituted the milk and butter with vegan ingredients.  I was as shocked as anyone to find that it actually worked.  Two minor issues I encountered which may be a result of the veganization were, the caramel took a very, very long time to come to the correct temperature, so bring a book or something to read or you'll drive yourself nuts checking every 2 minutes.  In addition, the finished caramels are a little on the soft/sticky side and when twisted up into individual parchment papers, they tend to stick.  I don't believe it is that much of a problem.  Ask any vegan, we are usually so sweet-deprived that we are certainly not above scraping the candy from the wrapper with our teeth.  I've done it.  

Fleur De Sel Caramels

vegan version

makes about 32 pieces of candy

1/2 cup sugar

1/4 cup light corn syrup

1 1/2 cups soy creamer

5 tbsp Earth Balance 

1 tsp fleur de sel, plus extra for sprinkling

1/2 tsp vanilla

Line the bottom of an 8'' square baking pan with parchment paper.  Brush the paper lightly with oil. 

In a deep saucepan, combine the sugar, corn syrup, and 1/2 cup water and bring to a boil over medium-high heat.  Continue to boil until the caramel is a warm golden brown color.  Don't stir.

In the meantime, bring the soy creamer, Earth Balance and 1 tsp fleur de sel to a simmer in a small pan over medium heat.  Remove from heat and keep warm.

When the caramelized sugar is the right color, slowly add the cream mixture - it will boil up violently.  Stir in the vanilla with a wooden spoon and cook over medium heat for 10-20 minutes or so until the mixture reaches 248 degrees on a candy thermometer.  Pour the hot caramel into the prepared pan and refrigerate until firm.

When the caramels are cool, use the parchment paper to pry the sheet from the pan onto a cutting board.  Cut it in half.  Starting at 1 end, roll the caramel up tightly using the parchment for leverage.  Repeat with the other half.  You will have 2 (1 by 8 inch) logs.  Sprinkle both logs lightly with fleur de sel and cut each log into about 16 pieces.  

Cut parchment paper into 6 by 4 1/2 inch squares and wrap each caramel in a paper, twisting the ends.  Store in the refrigerator or at room temperature.  

If you're interested in the original recipe by Ina Garten, it can be found here.