Vegan cupcakes from the "Last Friday" event 

at Lamplighter Roasting Company.

Good Morning, readers! Already we're 3 weeks into the new year. Where does the time go? I've promised myself that this will be a year for great change and growth, oh, and, of course, tons of new recipes.

A friend and coworker of mine recently mentioned that his significant other is putting together a Richmond-based vegan and non-vegan cookbook. How could I pass up the opportunity to submit something? I've been meaning to work on a new vegan cake filling for a while now. When I was compiling recipes for my zine, I didn't get a chance to experiment with tofu that much. The world of soy-based products is extensive. There are about a dozen different varieties of tofu alone. It can be quite intimidating if you don't know even where to start. As always, I suggest you take things slow and make sure to do a little research before buying anything, after all, there's nothing worse than wanting to make a tofu scramble only to find out you bought the wrong type of firmness.

Below is my recipe for vegan Dark Chocolate cupcakes, taken from "A Monsterous Appetite for Cake", my Pomegranate Orange Mousse filling and my Killer Dark Chocolate frosting, tweaked, but also from AMAC. When I was trying to think of a seasonally appropriate dish, my mind gravitated towards pomegranates. Pomegranates really are a winter fruit. They're typically in season between September and February. The ruby-colored seeds of the pomegranate make it particularly festive, especially around Christmas. Pom juice is exceptionally high in antioxidants, so, do yourself a favor this year- start eating right by first baking yourself a cake.

Vegan Dark Chocolate Cupcakes w/ Pomegranate Orange Custard & Dark Chocolate Frosting

1/4 cup Molasses

1/3 cup unsweet. Applesauce

3/4 cup + 1/2 tsp Sugar

4 oz. unsweet. Baker's Chocolate

1 Tbsp 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

1/2 tsp Salt

Custard-

1 pkg (12.3 oz) Silken Tofu (Extra Firm)

1 Tbsp Grand Marnier

3 Tbsp Pomegranate Concentrate

1/2 tsp Vanilla Bean Paste
1 Tbsp Agave Nectar
4 1/2 Tbsp Powdered Sugar
1/2 tsp Natural Red Food dye

Orange Zest

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

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 and salt. Stir until just combined. 

Divide the batter evenly among the cups. (Tip- use an ice cream scoop to ensure uniform cupcake size). This recipe makes 14-15 cupcakes. 

Bake at 350 degrees for 18 minutes. Allow the cupcakes to cool completely before you core them.

While you're waiting, start preparing the filling. Pour the first six ingredients into a blender. Pulse thoroughly. You want the filling to be satiny smooth- think yogurt consistency. Scoop the mousse into a small bowl and manually stir in the last two ingredients. Let the filling firm up a bit- refrigerate for about 30 minutes.

To fill the cupcakes, simply load a zip-loc baggy with some of the mousse and cut off one of the tips. Pipe until the mousse reaches just the top of the cupcake.

Dark Chocolate Frosting

4 oz. unsweet. Baker's Chocolate
3 Tbsp Vegetable-based Shortening
4 cups Powdered Sugar
1/4 cup unsweet. Cocoa Powder
Warm non-dairy milk
Pinch of orange Zest

Begin by melting the chocolate either in a double-boiler or the microwave. Stir constantly to avoid clumping and burning. Add the shortening (it should melt completely). Beat in the powdered sugar and cocoa.

Heat up the non-dairy milk. Add milk to desired taste and consistency. Beat until smooth. You want the frosting to be stiff but spreadable. Finish by adding in some orange zest. You want just a hint, to pick up the zest in the filling.

Pipe your cupcakes and enjoy! You can garnish your cupcakes in a variety of different ways, here are just a few ideas: dot the tops with fresh or chocolate-covered pomegranate seeds, drizzle with a pomegranate red wine reduction, candy or dehydrate orange slices or create caramelized sugar decorations.

If you would like to create your own sugar decorations, this is a simple recipe I picked up from Fine Cooking. I switched out the lemon juice for orange juice but, next time, I'll probably also add 1/2 tsp Orange extract. 

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.

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.

Tomorrow is Thanksgiving. I honestly don't know where my year went. With my mother still recovering from her double-knee surgery, I find myself taking a much more hands-on approach to this year's celebration- i.e. I'm doing all the baking/cooking. You can definitely say that I've risen to the challenge. As I told my mom, Thanksgiving is like a decathalon for chefs and you better believe I've been studying Food Network as religiously as a Freshman student cramming for first semester exams. I've been stocking up on enough pricey cheeses, fresh herbs and obscure spices to make my parents cry from looking at all the grocery bills. I AM READY.

One of the easiest recipes in my arsenal, has to be my nana's coffeecake. The recipe dates back to 50s, a time when they loved their bundt pans and cake mixes almost as much as their first-born child. The fluffy vanilla cake pairs beautifully with the crunchy cinnamon pecan filling and sweet frosting topping. Serve it with a cup of coffee and it'll start your day off right!

French Vanilla Coffeecake

1 pkg French vanilla cake mix
1 pkg French vanilla instant pudding
1/2 cup Vegetable oil
1 cup Water
1 tsp Butter flavoring
4 room temperature Eggs

Topping-
3/4 cup chopped Pecans
2 tsp Cinnamon
1/4 cup Sugar

Frosting-
1 cup Powdered sugar
1/2 tsp Vanilla
2 Tbsp Milk
2 Tbsp melted Butter

In a large bowl, mix together all the ingredients except for the eggs. Add in each egg individually, beating after each. Beat batter for 8 minutes- make sure to time yourself!

Sprinkle half of the cinnamon topping into the bottom of a well-greased bundt pan. Pour in half of the batter. Throw in the rest of the cinnamon topping and then cover with the remaining batter.

Bake at 350 degrees for 40-45 minutes.

Remove from pan after 10 minutes. Let cool and then drizzle top with the frosting.

Fall has finally reached RVA. It's true- yesterday was a high of 65. I can now wear a scarf outside without receiving judging glances from passing old ladies in the supermarket.

Last night one of my friends celebrated her 22nd birthday. It was a dual party- a celebration of her birthday as well as the upcoming holiday, Halloween. It was a really small, intimate get-together. We met up at her quaint Church Hill apartment and everyone
brought along a dish to share. The twist- a significant portion of the people attending the party were vegan/vegetarian.

I am not vegan or vegetarian and until recently I really only knew 2 or 3 people who would actually consider themselves "vegetarian." Over the past 6 months, however, as I've gotten to know my new friends, I've also gotten better acquainted with the vegan subculture and, of course, vegan baking.

For most bakers, the idea of working without eggs, butter or milk is daunting but, let me assure you, it is completely possible to create delicious masterpieces without the help of dairy products; it's often healthier for you anyway. Below are two very easy cookie recipes that I've recently used to bake a nice fall treat for my vegan buddies. Vegans aren't the only ones who can enjoy these cookies- share them with your nonvegan family members, friends or coworkers, I'm sure they won't be able to tell the difference!

Courtesy of Ely Rusiecki

Vegan Peanut Butter Cookies

(Adapted from cookiemadness.net/)

1 1 /2 cups and 3 Tbsp Flour

1 1/2 tsp Baking soda

1/4 and 1/8 tsp Salt

3/4 cup packed Brown sugar

6 Tbsp Vegetable oil

3 Tbsp Honey/Agave nectar
3/4 tsp Vanilla extract
3 Tbsp Unsweetened apple sauce
3/4 cup Natural peanut butter (e.g. Smart Balance)

In a mixing bowl, stir together the flour, baking soda and salt.

In a second bowl, mix the brown sugar, vegetable oil, honey, vanilla, apple sauce and peanut butter. Stir until smooth. I prefer to use honey in this recipe but some vegans are strongly against honey, due to the poor treatment most bees face. A good idea is always to ask. If you're willing to spend a little money, you can always use agave nectar which has a similar taste/consistency of honey but is actually made from plants.

Add the flour mixture to the brown sugar mixture. Stir until well mixed. Form the dough into tiny balls and place them onto ungreased cookie sheets. Use a fork to create a cross-hatch pattern.

Bake at 325 degrees for 15 minutes.

Let the cookies sit 3-5 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes 32 cookies.

Courtesy of Ely Rusiecki

Vegan Maple/Almond Cookies
(Adapated from ChooseVeg.com)

1 1/2 cups Flour
1/2 cup Sugar
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Vegetable oil
1 Tbsp Vanilla
1 Tbsp Maple syrup
1 tsp Almond extract
Egg replacer, 1 egg
Cinnamon and Sugar

Mix the flour, sugar, soda and salt together in a bowl.

In a second bowl, mix the vegetable oil, vanilla, maple syrup, almond extract and the egg replacer. For those people new to vegan baking, egg replacer is a powder-like substance that, obviously, is used to "replace" the eggs in a recipe. A good brand is Ener-G Egg Replacer, which can be usually be found in Kroger, Whole Foods or any specialty food store.

Combine the wet ingredients with the dry ingredients. Stir until well mixed. Form the dough into tiny balls and then roll them through a cinnamon and sugar mixture. Place the cookies onto greased cookie sheets. Flatten them slightly, so they can bake more evenly.

Bake at 375 degrees for 8 minutes.

Let the cookies sit 3-5 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes 18 cookies.

Growing up, I was a very picky kid when it came to food- I still am to an extent. Thankfully, I can now list more than 2 fruits and vegetables that I am willing to eat on a regular basis that aren't served in juice form.

Perhaps one of my most perplexing and inexplicable food aversions is to Jello. Yes, Jello- everybody's favorite gelatinous dessert, first introduced to the world in 1845. Jello has always been considered one of the best mess-free, kid-friendly desserts out there, which is why I would frequently find it decorating tables at my friend's birthday parties and various family-related celebrations. I hated it's smell, it's fun jiggly nature and the fact that it contained absolutely nothing of substance. What it really boiled down to was that everything about Jello was synthetic. I've always believed that habitually digesting food pumped with chemicals will eventually lead to a third eye or a permanent full body rash.

One 4th of July, however, I was invited to a neighbor's party. Among the many delicious dishes prepared for the evening was a type of Jello I had never seen before. I was extremely hesitant to try it but the minute I took a bite, I was hooked; I experienced heaven in Jello form. Cold layers of berry goodness mixed in between thick layers of rich creaminess- it was like crack, I couldn't get enough of it. That night my mother nicked the recipe from our neighbor and ever since then we've been making that dish every 4th of July/Labor Day. 13+ years later, I still refuse to eat Jello- this recipe is the only exception.

On this particular Labor Day, in the true spirit of "sharing with one's neighbor", I've decided to pass on this recipe to you.

Enjoy...let me know if you grow any extra toes or foster a sudden Jello addiction.

Red, White & Blue Jello

7 pkg Knox Gelatin
14 oz can Sweetened Condensed Milk
2 3oz boxes Blue Berry Jello
3 3oz boxes Red Raspberry Jello

Begin by dissolving 2 packages of the gelatin in a 1/2 cup of cold water. In a medium bowl, mix together the can of Condensed Milk with 1 cup of boiling water. Add in the gelatin mixture.

In a large bowl, combine 1 package of jello with 1 cup of boiling water. Dissolve 1 package of gelatin in 1/4 cup of cold water. Add the gelatin to the jello mixture.

Pour the jello mixture into a 9 x 13" glass dish. Set it in a level space in a freezer to chill for 10-12 minutes or until firm.

Add 3/4 cups of the milk mixture over the top of the now solidified jello layer. Once again, let it rest in the freezer for 9-10 minutes.

Repeat process with another layer of Jello. Freeze this time only for 6 minutes. (Tip- Make the Jello layer that's going on top of the cream layer a little in advance so that it's not scalding. The cream will start to melt/flake if the Jello layer is too hot.)

By the end of this you should have 9 layers altogether. Make sure to end with the same flavor that you used on the bottom. To copy the picture above, the layers are as follows: Red, White, Blue, White, Red, White Blue, White, Red.

If you've been following my latest status updates on Facebook you are probably aware of my ongoing obsession with winning first place at the Chesterfield County Fair for one of my baked treats. It was my second year entering something food-related. Last year I placed 3rd for my Apple pie. It was the first pie I had ever made, but I was still furious with my ranking. To this day I still feel like I was gypped out of that blue medal.

This year I wanted to try something a little different. I asked the great interwebz what I should bake and it responded, in a great booming voice- "MAKE A GERMAN CHOCOLATE CHEESECAKE." Intrigued by the suggestion, I pieced together a recipe that not only is ridiculously decadent but extremely satisfying. Although I somehow managed to walk away with yet another 3rd place medal, at least I can say I delivered something this county hasn't seen in ages- innovation.

German Chocolate Cheesecake

Crust-
2 cups Chocolate Graham cracker crumbs
3 Tbsp Sugar
7 Tbsp Butter
3/4 cup shredded Coconut
5 oz. chopped Pecans

Begin by preparing the crust. Melt the butter in a large bowl. Pour in the crackers and sugar. Stir well. Finish by adding in the coconut and finely chopped nuts. Press into the bottom (not the sides) of a 10" spring-form pan.

To get a crisper crust, bake it in the oven at 350 degrees for 10 minutes. Let cool. 


Filling-
8 oz German Chocolate, chopped
4 pkg Cream Cheese, room temperature
1 cup Sugar
1/2 cup Cocoa powder
4 large Eggs
2 tsp Vanilla

Chop up your chocolate into very fine pieces. The best way to ensure that your chocolate doesn't burn or clump, is to melt it either in a double boiler or a heat-resistant bowl, set over a pot of simmering water. I used a heat-resistant bowl. Once velvety smooth, remove immediately from the water and let sit until the chocolate is lukewarm but still pourable.

Blend the cream cheese, sugar and cocoa powder together in another bowl. Add in the eggs one at a time, until fully blended. Finish by pouring in the warm chocolate. Make sure it has been fully and completely mixed, otherwise your cheesecake will have streaks. Pour the filling over the crust; smooth top as best as possible.

Bake at 350 degrees for 50-60 minutes or until the center is set and just appears dry.

Let cool 5 minutes. Run a knife around the sides of the cake to loosen. Refrigerate for 1-2 hours before adding topping.

Topping-
1 can Sweetened condensed milk
1 bar Bittersweet chocolate

Probably the most time-intensive part of this entire recipe is the topping, but trust me when I say- it's well worth the effort.

Fill a large pot with water and bring it to a boil. For 3 hours let a can of sweetened condensed milk cook, completely submerged in the water. Make sure to check every couple of minutes, to refill the water that has been evaporated. Once done, let the can sit out for about 45 minutes-hour. It should still be pretty warm.

Open it and pour it into a small bowl. The condensed milk should be a dark brown and have a thick, sticky consistency, similar to caramel. Use a spatula to smoothen the mixture. Pour it onto the center of the cheesecake and spread it to within 1/2" of the edge. Let chill 30 minutes.

The final touch- melt half a bar of bittersweet chocolate and drizzle it over the top of the cheesecake. If you want to get really fancy- like Cheesecake Factory fancy, you can create chocolate curls with the other half of the bar. Melt the chocolate in the microwave for 5 second intervals until it's just warm to the touch. Starting at the far end of the bar, using a vegetable peeler, move it towards your body. You can make the curls as tight or as loose as you want; they're best used immediately.

All that's left to do is enjoy.