Every year I find myself spending hundreds of dollars on Christmas gifts. I love my friends and family, but, even I can't argue that sometimes it's smarter to save a little money for a rainy day.

This year, instead of flocking to the nearest big-box conglomerate, I've decided to take a much more personal approach to the gifts I'm giving out, by making everything homemade. Just because your gift is homemade doesn't mean that it can't taste delicious or look just as professional as something you could buy in a store.

Below, is my recipe for Peppermint Truffles. I was trying to think of the perfect gift to give to one of my friends this weekend and this dreamy treat popped into my mind. Not only does the peppermint make this gift seasonally appropriate, but, it's inexpensive and not too difficult to replicate. If you're short on cash but willing to get a little creative, consider trying something a bit daring this year- make your own gifts!

Peppermint Truffles

1 lb Powdered Sugar
1/4 cup Evaporated milk
2 Tbsp room-temp Margarine
2 tsp Peppermint extract
1/2 tsp Vanilla
Candy-coating chocolate

In a large bowl, whip together the margarine and powdered sugar. Slowly pour in the milk and beat until smooth. Add both extracts. Freeze for 1 hour.

Use a melon baller to scoop the mixture into tiny, uniform balls. Use your hands to further shape the balls. Place on top of a cookie sheet covered in parchment paper. Freeze for 30 minutes.

Melt your chocolate either in a double-boiler or the microwave- make sure to watch it carefully otherwise it will burn. Place one ball at a time into the chocolate. Use a spoon to completely coat it (if your truffle cracks or has holes, the filling will seep out.) Scoop up the truffle using the melon baller and tap out some of the chocolate (the hole in the melon baller will help facilitate that but you will need to clean the baller routinely). Flip the truffle onto another sheet of parchment paper. Use your index finger to swirl the chocolate on top. If during this process your filling becomes too difficult to dip, i.e. it sticks to the baller, put the tray back into the freezer for a couple minutes. If your chocolate starts to become lumpy and harden, pop it back in the microwave for 10-15 seconds or until it becomes smooth again.

Within 5 minutes, the truffles should be firm and ready to eat! They do not need to be refrigerated because the chocolate you're using will not melt at room-temperature. This recipe makes 20-25.

Good Morning, readers. I hope this chilly Tuesday morning finds you well.

Christmas is just a mere 18 days away. No doubt, most of you are busy planning out your social calendars or scrambling to finish up the last of your holiday shopping. These days, I find myself focusing more on what I will be baking this holiday, rather than what I will be wearing and buying. Who cares about presents when you have an awesome cake to eat Christmas morning? My thoughts exactly.

Over the next 3 weeks, I'll be posting updates about my baking adventures as well as sharing some of my favorite holiday recipes. Got family visiting? Need a cheap gift to give to your friends? Got the annual office Xmas party coming up? Never fear, I'll have all the recipes you need to get through the holidays.

This week, I'm tackling breakfast. What do you eat Christmas morning when you have your entire family coming over to open presents? Something fast, sweet and filling. I'm a huge proponent of breakfast breads and coffee cakes but I thought, this year, I would try something new- crumb cake. Crumb cake is a delicious hybrid of a cake and coffee cake. It's a moist, fluffy and buttery cake with a crunchy crumb topping, often sprinkled with powdered sugar or drizzled with frosting. Below, is a recipe I've modified from Ina Garten. I've switched out the blueberries for raspberries, added some vanilla yogurt and included a frosting that can be drizzled liberally over the top of your cake. Make this the day before and all you'll have to worry about Christmas morning is finding a large enough spatula to shovel out your family's slices.

Raspberry Crumb Cake
(Adapted from Ina Garten)

Streusel-

• 1/4 cup Sugar
• 1/3 cup packed Brown sugar
• 1 teaspoon Cinnamon
• 1/8 teaspoon Nutmeg
• 1/2 cup unsalted butter
• 1 1/3 cups all-purpose Flour
• 
  
• Cake-

• 6 Tbsp room-temp unsalted Butter
• 3/4 cup Sugar
• 2 room-temp Eggs

1 tsp Vanilla extract

1/3 cup Sour cream

• 1/3 cup Vanilla yogurt
• 1 1/4 cups Flour
• 1 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 cup fresh Raspberries

Drizzle-

1 cup Powdered Sugar

2 Tbsp room-temp Butter

Coconut Milk

Grease and flour a 9" cake pan. I suggest using a spring-form pan.

Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

• 
  
• In a large bowl, cream the butter and sugar with an electric mixer on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, sour cream and yogurt. 
• 
  
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the raspberries and stir with a spatula to be sure the batter is completely mixed. Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. 

Bake at 350 degrees for 40 to 45 minutes, until a cake tester comes out clean. Cool completely.

I just helped my mom submit her entry for the Best Holiday Recipe Contest at Virginia Living Magazine. It's my Grandmother's English Toffee. I think we can win it! I'll keep you posted on the outcome.

With the holidays looming close on the horizon, I find myself fighting the urge to lock myself in my house and just bake for days on end. If you remember last year's post around this time, then you know how much I love to bake for my friends and family members. Since Thanksgiving is next week, I thought I would quickly whip up something to give out to a couple of my besties before leaving for California.

I can't remember when I first started cooking chutney but ever since that fateful day, people have been requesting my cranberry chutney for their parties and dinner tables. What's so great about this recipe is that it's incredibly versatile- serve it as a side with some turkey, slather it on some cinnamon bread with some butter as a quick breakfast or serve it with some cream cheese and crackers as an hors d'oeuvre. This scrumptious, crimson-colored spread is incredibly easy to make but immensely satisfying. When you're putting together your Thanksgiving or Friendsgiving feast this year, keep this recipe in mind- I guarantee you won't be disappointed.

Cranberry Chutney

12 oz. frozen or fresh Cranberries
1 1/4 cup Sugar
3/4 cup Water
1 large Apple (preferably Granny Smith)
2 tsp ground Cinnamon
1 tsp ground Ginger
1/4 tsp ground Cloves
1-2 Tbsp Orange zest

Begin by chopping up the apple into tiny bite-size pieces.

In a medium-sized sauce pan, combine all of the ingredients. Bring the mixture to a boil; stir constantly.

Reduce the heat to a simmer. Cook for 15-17 minutes. This will allow the mixture to thicken. (Tip- Want a chunkier chutney? Stir the mixture only once or twice while it's simmering. The more you stir the chutney, the gooier the cranberries will become.)

Remove from the stove. Let cool to room-temperature. Transfer to another container. Refrigerate several hours before using.

Thanksgiving is just around the corner- about 16 days to be exact. Are you going to be ready for it? It seems like most people these days get lost in the haze of pre-Christmas bargain shopping and competitive holiday decorating that they fail to celebrate our nation's oldest non-religious holiday.

Thanksgiving was traditionally a celebration of the end of the harvest season- a chance to give thanks for a bountiful crop. When the Pilgrims came to America, they brought their own European traditions and slowly began to change Thanksgiving. Over the years, Thanksgiving has become more of a celebration of health, happiness and kinship. It's a day to spend with those closest to us. It gives us a chance to take stock of our lives and actually appreciate what we have.

This year, I sadly will miss Thanksgiving. I am flying out to see my new nephew in California. Luckily, my sister and I hosted our own holiday dinner party this past weekend. All of our friends came together to share a huge 4 course, sit-down dinner together. It was a magical evening and no doubt we'll be talking about it for years. Obviously, the biggest hurdle we faced when we were planning everything, was- what do you serve when you have 11 people coming for dinner? Lots of side dishes. Apart from the sprawling hors d'oeuvres table, we had a pasta dish for the vegetarians, a meat dish for the meatatarians, 2 vegetable dishes and, most importantly, dinner rolls. Dinner rolls are a good filler for any meal. In case there isn't enough food to go around, people can always just load up on bread.

Below, is a recipe I used for the rolls at our dinner party. I came across it probably a year ago in Cooking Light Magazine. What I like about this recipe is that, for the most part, it's very easy. You don't need to knead the bread and it really only requires a few utensils. It's a wonderfully savory roll, that's moist, and just as delicious cold as it is warm.

If you find yourself stumped as to what to bring to your family's annual T-day celebration, or, if you're hosting a "Friendsgiving" party yourself, it wouldn't hurt to keep this recipe in mind. Afterall, it's better to be safe than sorry when the fate of 11 tummies are up to you.

Parmesan Thyme Rolls
(Courtesy of Cooking Light Magazine)

1/2 tsp Dry Yeast
2 Tbsp warm water (100-110 degrees)
2 Tbsp extra-virgin Olive oil
1 tsp dried Thyme
1/2 cup room-temp reduced-fat Milk
1/2 cup grated Parmigiano-Reggiano cheese
1 1/2 Tbsp Sugar
1/2 tsp Salt
1 large room-temp Egg
1/4 cup whole-wheat Flour
1 1/4 cup + 1 Tbsp all-purpose Flour
Black Pepper

Begin by dissolving the yeast in 2 Tbsp of warm water in a large bowl. (Tip- use a thermometer to ensure your water is the right temperature. It is very important that your water is not too cold or too warm.)

Heat 1 tablespoon of oil in a small saucepan over medium heat. Add the thyme to the pan; cook 1 minute or until bubbly and fragrant. Add the thyme mixture and milk to the yeast mixture, stirring with a whisk. Add half of the cheese, all of the sugar, salt and egg. Stir well.

Using a wooden spoon, stir the whole wheat flour into the yeast mixture. Add the all-purpose flour, half a cup at a time, to the yeast mixture. Stir until smooth. The dough should be thick but sticky. Place the dough in a large bowl coated with cooking spray. Lightly spray the top and cover and refrigerate it overnight. (The dough will not double in size.)

Remove the dough from the refrigerator. Turn the dough out onto a floured surface. Sprinkle some flour over the top of the dough. Roll the dough into a 12 X 5 inch rectangle. Brush the top with the remaining tablespoon of oil. Spread the other 1/4 cup of cheese evenly over the dough. Sprinkle the top with pepper. Beginning with a long side, roll up the dough- jelly-roll fashion. Cut it into 8 slices. Place the slices, cut sides up, on a baking sheet covered with parchment paper.

Allow the dough to rise in a warm place for 1 hour. (Tip- if you preheat your oven to 350 degrees for 1-2 minutes and then shut it off, it should be the perfect temperature to proof your rolls.)

Once your rolls have risen, take the pan out of the oven and preheat to 400 degrees.  Bake the rolls for 10 minutes. Reduce the heat to 375 degrees after 2 or 3 minutes.

This recipe yields 8 rolls.

My life the last couple of weeks has been downright crazy and that's not about to change anytime soon.

Luckily, I find myself enjoying a bit of a respite this week. I've been meaning to create a few new fall cookie recipes, so, today, I actually sat down and devoted some time to working on them.

Below, is just one of those recipes- it's my take on a pumpkin spice cookie. The scrumptious pumpkin flavor and the fluffy, soft texture of this cookie is perfectly accented by the occasional crunch of a pecan and gentle but robust balance of spices. The cranberries, though tart, really pop with the crunchy, sugary topping. It's a simple recipe but these cookies are addictive. After just one bite, you'll find it hard to stop!

Vegan Pumpkin Cranberry Cookies

3/4 cup + 2 Tbsp packed Brown Sugar

1 cup Pumpkin purée

1/3 cup Vegetable oil

1 tsp Vanilla

1/8 tsp Salt

2 cup Flour

1 tsp Baking soda

1 tsp Baking powder

3 1/4 tsp ground Cinnamon

1/8 tsp ground Cloves

1/4 tsp ground Nutmeg

1/4 tsp ground Ginger

1/2 cup ground Nuts

3/4 cup dried Cranberries

Granulated sugar

Beat the brown sugar, pumpkin, oil, vanilla and salt together in a bowl.

Sift together the dry ingredients in a small bowl. Slowly add the dry ingredients to the pumpkin mixture. Beat until smooth. Fold in the nuts and cranberries.

Drop spoonfuls of the cookie dough into a bowl of sugar. Coat completely. Form into a ball. Place on a greased cookie sheet.

Bake at 350 degrees for 12-14 minutes. This recipe makes about 2 dozen.

The time has come. This Saturday is the 4th annual Richmond Zine Fest. I will be there, along with my partner-in-crime, Mark Delboy selling our zine, "Monsterous Appetite for Cake." As I mentioned in a previous post, see here, it's a vegan cookbook with recipes for frostings, fillings, garnishes and, of course, cakes. In my last post, I posted a picture of the cover. I was in the beginning stages of design.

With the zine completely finished, I thought you might appreciate a sneak-peek of some of my favorite pages and illustrations. Enjoy.

Remember, Zine Fest starts this Saturday, October 8th and runs 11 a.m.- 6 p.m. I hope to see you there! If you can't make it to Zine Fest, you can purchase a copy, here, on Etsy.

Fall has reached the River City. The recent rain-soaked afternoons and chilly, mist-filled breezes have given way to an overwhelming need to be surrounded by all things comfortable, e.g. warm blankets, soft sweaters, a favorite warm beverage and of course, something sweet to nibble on.

Every year our neighborhood has a picnic the last weekend of September. It's meant to celebrate the end of Summer and herald the start of another Fall. When I was reflecting on what I'd like to bring, I thought about pumpkin-flavored desserts. It seems like most pumpkin desserts are quite plain. Instead of being paired with different flavors, they typically stand alone in a dish. I understand that pumpkins have a subtle taste, but, why not harness that lovely, earthy flavor and add it to something else to make it even better? Thus, the idea of a Dark Chocolate Pumpkin Cheesecake was born.

Below, is a recipe I pieced together using several different recipes. The pumpkin cheesecake recipe, I adapted from Paula Deen. It's a creamy, softer cheesecake with a hint of pumpkin that interacts beautifully with the denser texture of the dark chocolate cheesecake. I actually got the dark chocolate cheesecake recipe from a Kroger ad. Kroger knows their stuff; no joke. I think what really ties the whole cake together is the ganache topping. It's subtly sweet so it doesn't overpower the other flavors, but, at the same time, it does give the cake a nice tart bite.

This Fall, I hope you can take some time out of your busy day to sit down and enjoy the little things, like curling up with a good book, drinking a nice warm cup of tea or even eating a piece of cheesecake while watching the leaves fall outside your window. Remember, Fall comes only once year. Don't let it go to waste!

Dark Chocolate Pumpkin Cheesecake

2 cups Chocolate Graham Cracker crumbs
1 Tbsp Sugar
1/4 cup melted Butter

Dark Chocolate Cheesecake-
8 oz. softened Cream Cheese
2.5 oz. melted Dark Chocolate
1 room-temp Egg
1/4 cup  + 1 Tbsp Sugar
1.5 Tbsp Cocoa powder
Pumpkin Cheesecake-
10 oz. Pumpkin purée
16 oz. softened Cream Cheese
2 room-temp Eggs + 1 Egg yolk
4 Tbsp room-temp Sour cream
1 cup Sugar
2-3 tsp ground Cinnamon
1/4 tsp ground Cloves
1/8 tsp ground Nutmeg
1 Tbsp + 1 tsp Flour
1 tsp Vanilla

Ganache-
3/4 cup Whipping Cream
6 oz. chopped Dark Chocolate
1 Tbsp Sugar

Butter a 9" spring-form pan. Chop/smash the graham crackers until they've reached a fine consistency. Stir in the sugar and melted butter. Press the crumbs into the bottom and sides of the prepared pan. Set aside.

Prepare the dark chocolate cheesecake by first melting the chocolate, either in a double-boiler or the microwave. Allow the chocolate to cool until it's lukewarm but still pourable.

In a large bowl, blend the cream cheese, sugar and cocoa powder together until smooth. Mix in the egg. Add the chocolate. Make sure to scrape down the sides. Pour the filling into the crust. Smooth out the top.

Prepare the pumpkin cheesecake by blending together the cream cheese and pumpkin purée in a large bowl. Mix until smooth. Add the eggs and yolk. Mix well. Pour in the sour cream, sugar and spices. Make sure to scrape down the sides. Finish by adding in the flour and vanilla. Mix once more. Pour the filling into the crust; spread it out evenly.

Bake at 350 degrees for 60-65 minutes. Let sit until it reaches room-temperature. Cover with plastic wrap and refrigerate at least 4 hours. It's best over night.

Once the cheesecake is completely firm, prepare the ganache topping. In a saucepan, heat the chocolate, sugar and cream. Stir until completely smooth. Let the ganache sit until it reaches room-temperature.

Pour the ganache into the center of the cheesecake and spread it to within a 1/2 inch of the edge of the cheesecake. Refrigerate the cheesecake for 1 hour to ensure the ganache is set.

If you want to get fancy, you can sprinkle the top with some edible glitter and drizzle some melted chocolate.

September is here, meaning the final days of Summer are upon us.

Lately, I've been obsessed with miniature food. No doubt this is due to my job. We make cake pops, pie pops and now 3" and 6" cakes. To foster this slowly building addiction, I've decided to take a traditional family recipe and miniaturize it for this month's post.

My grandmother's apple pie recipe is the epitome of comfort food. The flakey, buttery crust and juicy cinnamon-apple filling are drool-worthy. However, it's the crumbly streusel topping that makes this recipe unique. One bite of this pie instantly sends you back to the 4th of July picnics you used to have with your family and those hot, sticky summer days laying out at the pool. What better way to end the summer than with a pie?

Below is a standard 10" pie recipe. You can use a regular pie pan, or, if you want to try something new, grab an oversized muffin pan and create individual pies. Enjoy.

Grandmother's Mini Apple Pies

Crust-
1 1/2 cup Flour
6 2/3 Tbsp Shortening
4-5 Tbsp ice-cold Water
1/2 tsp Salt

Filling-
3 lb Granny Smith Apples
1/2 cup Sugar
3-4 tsp Cinnamon
2 Tbsp Lemon Juice

Topping-
1 cup Sugar
1 cup cold Margarine
1 cup Flour


Combine the salt and flour in a medium-sized bowl. Add in the shortening. Use a pastry cutter to break up the shortening into small, pea-sized pieces; the smaller the pieces, the flakier the crust. (Tip- if you don't have a pastry cutter, just use two knives and go in a crisscross motion).

Drizzle in a couple tablespoons of water. Use a fork to blend it together. If the dough is still too dry, sprinkle in some more water. You don't want your dough to be too gooey, so, do so sparingly. Once the mixture is fully combined, pat the dough into a ball.

On a floured cutting board, roll out the dough. Start from the center. Allow up to an inch of extra crust on the sides so you can crimp the edges.

When you're ready to move the crust, slowly curl it around the rolling pin. Unfurl it into the pan and press the crust against the sides of the pan. If you're making the mini-pies, first create a pattern that will fit properly into each muffin hole. Either use a large cookie-cutter or your knife to cut out the circles. Transfer them to the pan and press the dough against the sides of each muffin hole. Try to get the sides as even as possible. Fold the extra dough under. Use your index finger and thumb to crimp the edges. (Tip- if your crust is cracked, use a drop of water to remoisten it. Press the bits together so that it stays. You do not want cracks, otherwise your pie will leak.)

Prepare the filling by peeling, coring and slicing the apples in a large bowl. Sprinkle the sugar, flour and cinnamon over the apples. Use a spoon to stir everything together; you want the apples to be completely coated.

Pour the apples into the pie shell or oversized muffin pan. Arrange the slices to avoid air pockets. (Tip- Fill your dish until it's essentially overflowing with apples. They will shrink considerably.) Drizzle the lemon juice over the apples.

Prepare the streusel topping by combining the sugar and flour in a bowl. Cut up the margarine before adding it to the bowl. Mix everything together with the pastry cutter. You should have big pieces of margarine. Immediately sprinkle the mixture over the apples. Heap it on.

Bake at 400 degrees for 40-45 minutes (10"), 30-35 minutes (mini pies) or until the edges start to bubble.

It's amazing to think that 365 days have already flown by since I've started this blog. It's true, tomorrow Black Cat Bakery will celebrate it's one year anniversary! The past 12 months have been fun, at times frustrating, but definitely rewarding. I feel like I've really come into my own as a baker and I can't wait to see what another year will bring!

When I was thinking of what I'd like to highlight this month, I instantly thought about tarts. I love tarts. I actually like to collect tart recipes. They're such a simple dessert but they're extremely elegant when done right. Below, is a recipe I came across a couple days ago. I've made a few tweaks, including adding almond flour, cutting down on the sugar and increasing the almond extract. Those tiny additions, I think, make a huge difference in the overall flavor of the tart. As always, enjoy, and don't forget to get a little creative when you're assembling your tart! Remember, Food is art too!

Strawberry Almond Tart
(Adapted from Cooking Light.com)

18 honey Graham Crackers
Almond flour
2 Tbsp Sugar
3-4 Tbsp melted Butter

Filling-
2/3 cup room-temp Mascarpone
1/4 cup Sugar
1/2 tsp Vanilla extract
2 tsp Almond extract

Topping-
5 cups fresh Strawberries
1/2 cup Sugar
1 1/2 Tbsp Cornstarch
Splash Lemon juice
Sliced almonds

Begin by preparing the crust. Grind up the graham crackers until they are a fine, crumbly consistency. Pour them into a bowl and add about the same amount of almond flour. Melt butter. Stir into crumbs along with sugar. Press into bottom and sides of a greased 9" removable-bottom tart pan.

Bake at 350 degrees for 10 minutes.

While the crust is cooling, start preparing the filling. In a large bowl, whip together the cream cheese, sugar and two extracts. It should be velvety smooth. No lumps. Spread the mixture evenly onto the bottom of the tart shell.

Place 3 cups of the strawberries in a food processor. Grind until pureed. Heat the puree in a small saucepan along with the lemon juice, sugar and cornstarch. Bring to a boil, stirring constantly. Make sure to get rid of any lumps. Reduce heat to low; cook 1 minute. Remove and let cool to room temperature. Stir occasionally.

Arrange 2 other cups of strawberries, bottoms up, in a circular pattern over the filling. Spoon the glaze evenly over the berries. Sprinkle nuts around the edge. If you'd like to decorate your tart like I did in the picture, cut up and assemble the strawberries in a circular pattern and then stick nuts around the inside of the crust and the strawberry circle. Once you're finished, let the tart chill for 3 hours.

Zine Fest 2011 is quickly approaching. I've been working non-stop to come up with some fantastic new recipes for the zine. The zine is laid out in such a way, that, essentially you can mix and match anything. By throwing in a few more ingredients, you can change a basic cake recipe into an entirely new creation. Below, is one of the "variation recipes" for my vegan Dark Chocolate cake. This cake is dark, spicy and hella tart. It would pair best with a simple, sweet frosting like my "Baker's Frosting" (below) or my Cream Cheese Frosting, if you're looking for more of a kick in the pants.

Make sure to stop by the RVA Zine Fest, Saturday, October 8, to pick up a copy of my zine, "Monsterous Appetite for Cake." If you get there early enough, there just might be some cupcakes left!

Vegan Dark Chocolate Cranberry Cupcakes w/ "Cream Cheese" Frosting

1/4 cup Molasses
1/3 cup unsweet. Applesauce
3/4 cup + 1/2 tsp Sugar
4 oz. unsweet. Baker's Chocolate
3 tsp Bourbon-flavored vanilla
1 Tbsp Distilled white vinegar
1 cup hot Water
1 1/2 cups Flour
2 tsp Baking soda
1/4 cup unsweet. Cocoa powder
3 tsp Cinnamon
1/2 tsp Salt
2 tsp Cornstarch
1/2 the zest of a Lemon
3/4 cup Cranberries

Begin by melting the chocolate either in a double boiler or the microwave. Make sure to stir constantly to avoiding clumping and burning.

Chop up the cranberries. I prefer larger chunks, so, I only split them in half.

Combine the molasses, applesauce, sugar and vanilla. Mix well. Add in the melted chocolate. Mix again. Add the vinegar. Mix a third time. Add the water. Mix once more. Sift together the flour, soda, cocoa, cinnamon, and salt. Zest in the lemon. Stir until just combined. Finish by quickly folding in the cranberries.

If you’re making cupcakes, divide the batter evenly among the cups. This recipe makes 15. If you’re making a cake, this will make one 9 inch.

Bake at 350 degrees
18-19 minutes for cupcakes
30-35 minutes for cakes

When your cake or cupcakes are almost completely cool, begin making the frosting. 

Baker's Frosting

4 cups Powdered sugar
1/3 cup Vegetable-based shortening
1 1/2 tsp Vanilla extract
1/4 tsp Salt
Warm Soymilk

Beat the shortening until it is light and fluffy. Add in the powdered sugar, salt and vanilla. Beat until well combined.

Heat up the non-dairy milk. Add milk to desired taste and consistency. You want the frosting to be stiff but spreadable.

I am currently working on a zine for the upcoming 2011 Richmond Zine Fest. It's going to be called "Monsterous Appetite for Cake". It's a vegan cake book. My friend Mark Delboy, a very talented artist who happens to be living in New York, is going to illustrate it.

There's a lot left to be done, including figuring out some new recipes but I'm very excited. This is going to be my first zine, so, of course, there's a lot to be learned about this whole process. I guess it's a good thing I have a degree in graphic design, otherwise I'd be completely clueless.

Below is a screenshot of the cover, content page and foreward.

Today marks the 235th anniversary of our nation. Most likely you'll be spending the majority of your day either lounging by the side of a pool or hanging out around a grill with your various friends and family members.

One of the few but definite perks of summer is that the weather is almost perfect for picnics/outdoor parties. Think about it- it's warm enough that you don't have to wear a jacket, it doesn't start to get dark until around 9 o'clock and you don't have to worry about storms or buggies until after sundown. Sure, the humidity might be enough to kill you, but, I feel like that's all a part of the experience. July ain't July if eggs aren't cooking on the sidewalk. One of my favorite 4th of July traditions is having a big picnic-style dinner with my family.

Whether you're meeting up with friends or family today for a party, you're going to need a recipe that's easy enough to just pop in the oven but that's impressive enough to have people coming back for seconds. Below, is a bread recipe I found in Cooking Light Magazine, a while ago, that has gone over exceptionally well the few times I've brought it to parties. It's sweet, salty and incredibly savory. Honestly, who could pass up a flavor combination like that?

Honey-Almond Focaccia Bread 
(Adapted from Cooking Light Magazine)

1/2 cup sliced Almonds
1/2 cup Olive oil
1/8 tsp Salt
1 Tbsp + 1 tsp chopped Rosemary
1/8 tsp Crushed Red Pepper

1 cup Low-fat milk (100-110 degrees)
1 1/2 tsp Sugar
1 pkg Dry yeast
14.7 oz. Flour
1 tsp Salt
1 large Egg yolk

2 Tbsp Olive oil
3 Tbsp Powdered Sugar
1 1/2 tsp Honey
1 large Egg white

Begin by heating the milk; let sit until it reaches the correct temperature (somewhere between 100-110 degrees).

Combine the oil, almonds and rosemary in a saucepan. Bring to a boil over medium heat. Cook 1 minute or until slightly golden. Drain nut mixture through a sieve, reserving oil. Toss the nuts with salt and red pepper.

Combine the milk, sugar and yeast in a large bowl; let stand 5 minutes or until bubbly. Add reserved oil, 5.7 oz. flour, salt and egg yolk to the yeast mixture. Beat with a mixer at low speed, until just combined. Gradually add remaining flour. Beat until a soft, elastic dough forms. (Tip- you might want to use your hands to mix it once it reaches this point, otherwise, you might break your mixer.)

Press the dough into a jelly roll pan (a pan with sides) coated with 1 1/2 Tbsp olive oil. Cover with plastic wrap and let it rise in a warm place for 40 minutes until it's doubled in size. (Tip- Preheat your oven to 350 degrees for 1-1.5 minute(s) and then turn it off and it should be the perfect temperature for your dough to rise.)

While waiting, combine 1 1/2 tsp olive oil, powdered sugar, honey and egg white; whisk until smooth.

Take your dough out of the oven (once it's risen) and preheat the oven to 350 degrees.

Press the dough gently with your fingers, spreading it out evenly towards the corners. Brush the dough with half of the egg white mixture.

Bake for 20 minutes.

Remove the bread from the oven and brush the top with the remaining egg white mixture. Sprinkle with the almond/rosemary mixture. Bake an additional 10 minutes.

When you're a baker, it's awfully convenient having a friend who is a farmer. You get the best fruits and vegetables when they're in season and, typically, you don't even have to pay for them! A little courtesy goes a long way. Simply sharing some your baked goods with your farmer will help show your appreciation and hopefully strengthen your relationship.

Today, my neighbor/farmer friend brought over a dozen different peppers, yellow squash and a HUGE zucchini. When I saw the Jalapeño peppers, I immediately thought of a fantastic bread recipe that I tried out a couple months ago. The flaky, hard crust and cheesy, soft insides are downright delectable. The peppers also add a nice spicy kick to the overall flavor. It's a great bread to eat as a snack or even to use with dips or cut up meat as an hors d'oeuvre. Making bread might be a pain in the ass but, trust me when I say, this recipe is totally worth it!

Two-Cheese Jalapeño Bread

2/3 cup Water (115 degrees)
2 cups all-purpose Flour
1 tsp Salt
3.2 oz grated sharp Cheddar cheese
2 medium-sized Jalapeño peppers, diced
3 Tbsp grated Pecorino cheese
1 1/2 tsp fast-rising Yeast

Begin by getting all your ingredients together, i.e. cutting up the peppers and grating the cheese.

If you have a bread machine, add in all the ingredients, ending with the yeast.  Set your machine to "dough" and press start.

If you don't have a bread machine, begin by adding the yeast to the water, which should be about 115 degrees. Let sit 5 minutes or until bubbly. Pour into a mixing bowl (with a dough hook) along with the rest of the ingredients. Mix about 1 minute. If the dough doesn't form into a ball, add a little extra water. Turn off the machine and let the dough rest for 5 minutes. Turn on the machine again and mix the dough for another 30-40 seconds.

Move the dough to a floured work surface. It should be smooth but firm. Place in a clean, dry bowl. Cover with plastic wrap and place in a warm space to rise. (Tip- if you preheat your oven to 350 degrees for 1 minute and then turn it off, it should be around 80 degrees.) Let rise 40-50 minutes or until doubled in size.

Remove from the oven and place on a floured work surface. (If you're using a bread machine, this is the point where you pick up the directions again) Divide the dough into half and then divide one of the pieces into 2, making a total of 3 pieces. Gently roll the pieces into 1 large ball and 2 small balls. Place into a baking pan and cover with a wet washcloth. Let rise in a warm space for 35 minutes (e.g. see tip above). 

Remove from the oven and place on a floured work surface. Roll the large ball into a cylindrical shape and the 2 others into small balls. Place back on the now floured baking pan. Spray lightly with water. (Tip- got a spray bottle for the grill? or, perhaps for doing your hair? Use it to more evenly spritz your bread.) Let rest 30 minutes.

Using a sharp knife, cut several slots into the large loaf and two Xs into the smaller balls. Spray lightly again with water.

Bake at 410 degrees for 30-40 minutes. (Tip- to determine when it's done, knock on the bread, if you hear a hard, hollow sound, take it out.)

Summer is here and with it- thunderstorms, mosquitos, fireworks, gut-busting temperatures, water-gun fights, ice cream cones and tons of fresh, seasonal fruit. When I think of Summer, I think of berries, particularly strawberries and raspberries, I also think of pie, but, I digress.

Today, I was tasked with making a dessert for the Wingnut's annual Memorial Day Cookout. Most of the people who live/hang out around The Wingnut are vegan or at the very least sympathetic to a cruelty-free, animal product-free lifestyle. To avoid excluding people, I usually tend to bake entirely vegan. Why not if you can't tell the difference? Below is a lemon cake recipe I've been working on for quite awhile. Every time I make it, I tweak it just a little bit. This time around, I added some fresh raspberries and I think it added another level of complexity to the over-all flavor. Regardless, I hope you enjoy it and I hope, if anything, it helps open up your mind to veganism.

Vegan Lemon Raspberry Cake

1 cup Non-dairy Butter (e.g. Earth Balance)
1/2 cup + 1 Tbsp Vegetable Oil
1 1/2 cup Sugar
5 1/4 cup Flour
5 1/4 Tbsp Cornstarch
3 3/4 tsp  Baking Powder
3/4 tsp Baking Soda
1/4 tsp Salt
2 1/4 cup Non-dairy milk
3/4 cup Lemon juice
Zest from 1 1/2 Lemons
3/4 cup fresh Raspberries

Frosting-
6 cups Powdered Sugar

3/4 cup Vegetable-based Shortening

1 tsp Vanilla

1/4 tsp Salt

Warm non-dairy milk

Begin by "buttering" two 9 inch cake pans. (Tip- a sure-fire way to guarantee that your cakes won't get stuck to the bottom of your pans, is to simply cut up 2 wax paper circles and add them to the pans before you pour in the batter.)

Mix the soymilk and lemon juice together in a big bowl or cup. Set aside to curdle (yes, curdle).

Cream the non-dairy butter together with the sugar in a large bowl until white and fluffy.

In another bowl, combine the flour, cornstarch, baking powder, soda and salt.

Add half the milk and all of the oil to the "butter" mixture. Mix well. Slowly rotate between adding in the milk and dry ingredients. Mix until just blended.

Use a spatula to stir in the raspberries. (Tip- make sure they are completely dry before adding them to the batter.) Pour into the baking pans and level out with the spatula.

Bake at 350 degrees for 35-45 minutes.

Remove and let cool before frosting.

When your cakes are almost completely cool, start making the frosting. Cream together the powdered sugar and shortening. Add in the salt and vanilla.

Heat up the non-dairy milk. Add milk to desired taste and spreading consistency. (Tip- if you frosting is too thick it will rip the top off your cake)

Baking can be quite intimidating for those who are inexperienced in the kitchen. Like all good skills, it's best to build your ability gradually. As you start to learn the basics, you may try out new recipes that have more steps, that utilize trickier techniques or that may require more sensitive ingredients, but, point in fact, everyone has to start somewhere. One of the best, first dishes that a beginner can make is brownies. Below is a simple recipe that has been in my family for years. It's not very complex, but, boy is it satisfying.

Sara Lee Brownies

4 oz. unsweetened Chocolate (e.g. Baker's)
2/3 cup Margarine
2 cups Sugar
4 room-temp Eggs
1 1/4 cup Flour
1 tsp Vanilla
1 tsp Baking Powder
1/2 tsp Salt
1 cup chopped Pecans

Frosting-

4 oz. unsweetened Chocolate (e.g. Baker's)

4 cups Powdered Sugar

1/2 cup room-temp Margarine

2 tsp Vanilla

1/3 cup Milk

Melt the unsweetened chocolate and margarine in a large bowl in the microwave, about 2 minutes. (Tip- Make sure all the bits of chocolate have completely melted; the chocolate must be velvety smooth.)

Stir in the sugar. Add in the eggs and vanilla. Beat well. Gradually fold in the dry ingredients (flour, baking powder and salt). Lastly, add in the chopped nuts. (Tip- do not over-mix the batter otherwise it will get chewy.)

Pour into a greased 13 x9" pan.

Bake at 350 degrees for 30 minutes.

While the brownies are baking, prepare the frosting. Begin by melting the chocolate in a large bowl in the microwave, about 2 minutes.

Stir in the butter and vanilla.  Beat until smooth. Add in the powdered sugar and a splash of milk. Mix well. Gradually add in the rest of the milk until it reaches the desired consistency- you want it to be thick but still spreadable.

Once the brownies are done, set them on a rack to cool. Immediately coat the top with your chocolate frosting.

I have to say, there's nothing quite like waking up to freshly-baked muffins and a cup of hot coffee. Unfortunately, that didn't happen this morning. Rather, this morning I found myself stumbling out of bed to gulp down my breakfast to get ready for another day of work. For the past month, I've been serving as a copy editor for my local newspaper. Once a week, generally between the hours of 12 and 8 p.m., you'll find me holed up in the quaint little office of the Village News and usually once 4 o'clock rolls around, you will hear grumbles coming from every corner of the office saying that we have no snacks. An 8-12 hr work day doesn't exactly lend itself to healthy eating and when you're working on deadline, usually the last thing on your mind is food.  You'd be amazed by how fast the visitor candy dish in our front office empties in regards to this situation.

Noticing an opportunity to do a little baking, I took the initiative to bring in a slightly healthier snack. Nothing says healthy more than fresh fruit and since it is now officially spring, I thought what better combination is there than blueberries and lemons? Below is a recipe I've been using for quite awhile. It's originally from my mother's old Betty Crocker cookbook. After a little tweaking, to take into account the efficiency of modern ovens, I was amazed by just how reliable the recipe is after 40 years. I would say it's definitely a testament to just how simple and good this recipe is. I hope you enjoy it.

Betty Crocker’s Blueberry Muffins

(Courtesy of Betty Crocker- circa 1970)

1 room-temp Egg
½ cup Milk
¼ cup Oil
½ cup Sugar
2 tsp Baking Powder
1 ½ cup Flour
¼ tsp Salt
1 cup Blueberries
*Lemon zest

Begin by greasing a 12-count muffin tin.

In a large bowl, whip up the egg. Wisk in the milk and oil. Sift together the flour, sugar, salt and baking powder. Stir until just combined (if you over-stir, it will become stiff). Finish by adding in the blueberries (Tip- make sure your blueberries are dry otherwise your batter will be wet and runny around the berries). Give a quick stir and pour the mixture into the muffin mold.

Bake at 375 degrees for 12-15 minutes.

*If you want to add a little lemon zest, do no more than half a lemon. The zest adds a great freshness and zing to the muffin.

As human beings, we constantly find ourselves searching for the next best thing. What is going to be that one thing that will give us a leg up against the competition? A new high-tech cell phone? The newest, most fashionable clothes? The latest software and design programs? For bakers, we are constantly on the look-out for the ultimate recipe; the ultimate cinnamon roll recipe, the ultimate puff pastry recipe and, of course, the ultimate chocolate chip cookie recipe.

Chocolate chip cookies have been around for decades, since 1930 actually. Cocoa powder, macadamia nuts, peanut butter chips, pistachios, white chocolate chips, dried fruits and various spices, have all at one point been added to this simple drop cookie. There has to be about a million different variations of just this one recipe. So, who has the best recipe? Neiman Marcus.

About 16 years ago, several friends of my grandmother were at Neiman Marcus in Chicago for lunch (Neiman Marcus is a luxury retail department store). The ladies were completely enamored with the restaurant's simple but elegant chocolate chip cookies. They were determined to get the recipe. They pleaded with the Chef but he refused to part with the recipe unless they paid for it; nothing short of an arm or a leg. So, they pulled what money they had together and, at the end of the day, managed to walk away with the recipe they so desperately needed. In time, they made copies and gave it to their friends, who then made more copies and gave it to their friends. Eventually, my mother received a copy from my grandmother.

Today, for my Mother's birthday, I baked her the Neiman Marcus Cookies- the best chocolate chip cookie recipe in the world. What else could a mother ask for, really?

Neiman Marcus Cookies
(Courtesy of Neiman Marcus)

1 cup softened Butter
1 cup Sugar
1 cup packed Brown Sugar
2 room-temperature Eggs
1 tsp Vanilla
2 cups Flour
2 1/2 cups ground Oatmeal (see note)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
12 oz. Chocolate Chips
4 oz. shredded Hershey Bar
1 1/2 cups chopped Pecans

Cream the butter and both sugars together. Add in the eggs and vanilla. Mix well.

In a separate bowl, combine the flour, oatmeal, salt, baking powder and baking soda. Mix well. (Note- measure 2 1/2 cups of the oatmeal and then grind it in a blender or food processor until it becomes a fine powder.)

Slowly add the flour mixture to the butter mixture. Stir in the chocolate chips, shredded chocolate bits and chopped pecans.

Roll the dough into balls about the size of a walnut and place them 2 inches apart on an ungreased cookie sheet.

Bake at 375 degrees for 9-12 minutes. Makes 100 cookies.

Let the cookies sit 2-3 minutes, after taking them out of the oven, before transferring them to a wire rack.

Saturday marked a huge moment in my life. For the better part of a month, I was working on putting together the event known as "Party in the Park".  It was a very important day for the Monroe Park Campaign and due to the incredible amount of hard work from my teammates and several dedicated volunteers, we were able to pull it off without any major hitches. It's amazing how many people came out to celebrate with us. It was a genuinely good day, full of smiles and laughs and, of course, plenty of dancing. 

We did, however, underestimate the amount of food we needed. What do you do when you plan for a crowd of 150 and 350 show up instead? You bake what you can, and hope for the best. I caught this little blunder about a week in advance and was able to arrange for a few people to bring a couple dishes with them to the park. RVASugar Mamas were able to chip in last minute and FNB pulled through with some vegan baked goods as well. I figured I might as well bake something because, hey, who's going to say, "No" to cupcakes? Well, apparently no one could say no to my cupcakes and they were devoured before I could even get them all to the table. Since they were such a big hit, I thought I would pass on the recipe. I know there are probably a few of you readers out there that would die to try this one out.

Vegan Chocolate Cupcakes w/ Chocolate Peanut Butter Frosting
(Courtesy of Martha Stewart's Cupcakes)

1 1/2 cups Cake flour
3/4 cup Sugar
1/4 cup Unsweetened cocoa powder
1 tsp Baking soda
1/2 tsp Salt
1/4 cup and 1 Tbsp Vegetable oil
1 Tbsp Distilled white vinegar
1 tsp Vanilla
1 1/4 cups Water

Line a standard muffin tin with paper liners. Sift together the dry ingredients: cake flour, sugar, cocoa, baking soda and salt.

With an electric mixer, beat together the oil, vinegar, vanilla and water until well combined. Slowly add in the flour mixture. Mix until smooth, scraping down the sides of the bowl as needed (Tip- the batter will be very thin).

Divide batter evenly among the lined cups (Tip- using an ice cream scoop is an easy and reliable way to ensure consistent cupcake size).

Bake at 350 degrees for 20-25 minutes or until a cake tester comes out clean.

Let cupcakes sit for 2 or 3 minutes before transferring them to a wire rack. Let them cool completely before frosting.

Frosting
(Courtesy of the Joy of Vegan Baking)

1/2 cup Natural peanut butter
1/3 cup Unsweetened cocoa powder
1/2 cup or more Nondairy milk
2 1/2 cups Powdered sugar
1/4 tsp Salt
1 tsp Vanilla

Cream together the peanut butter and cocoa (Tip- it's best to use fresh peanut butter with this recipe, otherwise the oils will separate and make it more difficult to frost and harden). Slowly add in the milk. Beat until smooth. Add the powdered sugar, salt and vanilla. Gradually pour a little more milk in at a time to reach a good spreading consistency.

So, Christmas has come and gone. 2010 has said it's final "Adieu." It's time to begin another year. With a fresh start, we can only hope that 2011 will be a little bit better than the year before.

Looking back on this year's Christmas, I can't help but admit- I really did out-do myself. The weeks leading up to the big day, for me, tend to be much more magical than the day itself. So, of course, I take every opportunity I can to enjoy it and to help foster my own sense of "holiday spirit." That would explain why we had 3 different kinds of cookies, 3 different kinds of candy, 2 baked goods that incorporated coconut in some way, sweet rolls, an apple french toast strata, a cherry pie, a baked cranberry pudding and a large amount of chutney (Note- this is the chutney leftover from my parents giving it out to our neighbors).

I know, that is enough food to feed a small army. Needless to say, our house was never short of something sweet this holiday. In my defense, however, every family has their own traditions and since we're a big baking family, it's been one of our traditions to make a baked good specifically for each family member.

Below, is a recipe for my favorite holiday baked good. My mom has been making "Super Dupers" ever since she was a kid; the recipe originally came from my Nana. They're best with a cup of milk or something warm and cozy, like hot coco. Hopefully they'll remind you of some good times with your family too.

Courtesy of Beatrice Pettre

Super Dupers

2/3 cup Shortening

4 oz. Unsweetened chocolate

2 tsp Baking powder

1/8 tsp Salt
1 cup Sugar

1 cup Brown Sugar
2 cups Flour

4 room temperature Eggs
1/2 cup chopped Pecans

Powdered sugar

Being by melting the chocolate and shortening together in a medium bowl. (Tip- you can use the microwave, it'll be faster)

Combine the baking powder, salt, sugar and flour in another bowl. Pour in the chocolate mixture. Beat. Add the eggs, 2 at a time. Beat well after each addition.
Finish by folding in the nuts.

Chill the cookie dough in the refrigerator for a couple hours- overnight would be best.

To bake, take about a tablespoon of the dough and roll it into a ball. Cover it with a thick layer of powdered sugar.

Bake at 350 degrees for 12-15 minutes on UNGREASED cookie sheets. (Tip- If you want a softer cookie, bake for only 13 mins.)

Let the cookies sit 2-3 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes about 32 cookies.