Happy 2013, readers! Black Cat Bakery is back after taking a brief hiatus. Since Spring of 2012, I've started experimenting with all sorts of new recipes, most of which are vegan and a few that are raw. Adopting a much more adventuresome approach to cooking and baking has allowed me to experience more than my fair share of wonderful and terrifyingly unforgettable moments.

Around August of last year, I tried my first raw cheesecake. I honestly didn't know what to expect. I had heard about creating a vegan cheesecake out of cashews but I had never attempted to make one. My boyfriend asked for a raw cheesecake for his birthday, so, begrudgingly, I obliged. I set about the process of finding a good recipe and researching more into that particular technique. As it turned out, my partner has two good friends who run a fabulous raw vegan catering business and video blog- Vegan Shortcake. One of their posts tackled a "raw vegan blackberry cheesecake." I vigilantly watched the episode and I took notes, just in case I got confused. As I soon came to realize, it wasn't nearly as difficult as I thought it would be to create a cheesecake from nuts and it was actually considerably less complicated to make than a non-vegan cheesecake. Each bite of the cheesecake was decadently smooth; it melted in my mouth and the flavor-packed crunch of the crust just solidified my opinion on the matter- I am a huge fan of raw cheesecakes.

Since making that first cheesecake, I've been working on a recipe of my own- a Strawberry, Pomegranate cheesecake. With it's ruby red color and seasonally appropriate fruit, it's the perfect treat for the coming snowy nights of winter.

(Inspired by Vegan Shortcake)

Crust-
1 cup raw Almonds
1/2 cup Freeze-dried pomegranate seeds
1/3 cup Semi-sweet chocolate chips
3 Tbsp Cocoa powder
1/2 cup shredded Coconut
1/4 tsp Vanilla extract
3-4 oz. Prune paste*
pinch of Salt

Filling-
3 cups raw Cashews, soaked*
1/3 cup + 2 Tbsp Pomegranate concentrate
8 medium Strawberries
1/2 cup Agave nectar

 1/4 cup + 1 Tbsp Pomegranate molasses
1/2 cup Almond milk
1 1/4 tsp Coconut extract
1 tsp Vanilla extract
1 cup Coconut oil, melted
1 Tbsp organic Red food coloring

Begin by lightly coating the bottom of a 9" springform pan with coconut oil or cooking spray.

Coarsely chop the almonds and chocolate chips together in a food processor. Pour the mixture into a large bowl. Add the cocoa powder, pomegranate seeds, shredded coconut, salt and vanilla extract. Mix thoroughly.

*To make the prune paste, process the prunes together with several tablespoons of water. It should be sticky and slightly watery.

Stir the prunes paste into the nut mixture. The crust will be ready to use when you squeeze it in your hands and it holds it's shape. Press the mixture down into the bottom of the springform pan.

Using a large blender or sturdy immersion blender, begin the filling by chopping up the drained cashews, milk, agave, concentrate and molasses.

*Prepare the cashews ahead of time by covering them completely with water and allowing them to soak. Cover them and refrigerate them for a minimum of 5 hours. 

Add in the extracts, strawberries and red food coloring. Blend for 5-10 minutes. You want the filling to be silky smooth. If you can feel tiny bits of nuts with your fingers, continue blending. Once you've reached the right consistency, slowly pour in the coconut oil. Mix thoroughly.

Pour the pomegranate filling into the springform pan. Smooth out the top with a spatula. Tap it several times down on the counter to allow any air bubbles to rise to the top. Smooth the top over once more. Cover the pan and let it cool for a minimum of 5 hours.

It's a bright, beautiful Spring day, here in good old Virginia. Birds are chirping, kids are out playing and a strong but reassuring breeze whips around the neighborhood as folks swing away on their porches, reminiscing about Easters long since past.

With my sister coming into town for the holiday weekend, I thought I would make her a special treat.

I was having a conversation recently with said sister and a friend about ganache and really, how simple and versatile it can be. I mentioned a wonderful recipe I have for Grand Marnier truffles and instantly, my sister's attention was piqued- she loves French liqueur. "How come I've never had any of these truffles?" she asked. I didn't really have an answer. Luck of the draw, I guess. As a surprise, I decided to make her some of the "elusive" Grand Marnier truffles as well as some Amaretto truffles.

Truffles are traditionally made from ganache. They're flavored with liqueurs, stuffed with caramel, fruit, cream, etc. They can be rolled in cocoa powder, nuts, shaved coconut or even dipped in chocolate. Truffles tend to be quite small, no more than an inch or so wide since they are so terribly rich. They're great for parties or even a special night at home with your significant other. Below, is my recipe for Amaretto truffles. The subtle fruitiness of the almond liqueur, paired with the satiny smoothness of the ganache makes these little balls of chocolate so much more decadent than a giant piece of chocolate cake. Make sure to pace yourself. Enjoy.

Amaretto Truffles

1/3 cup Dark Chocolate chips
1/3 cup Semi-Sweet Chocolate chips
1/3 cup Whipping Cream (or coconut cream)
2-3 tsp Disaronno (or any Almond liqueur)
Toasted sliced almonds

Begin by measuring out the chocolate chips. Place them in a medium-sized, heat-resistant bowl.

Heat the whipping cream (or coconut cream if you're vegan) in the microwave until it's scalding hot- about 1.25- 1.5 min (if you are using coconut cream, make sure to pour some of it out since it will get thinner when it's heated). Pour the hot milk over the chocolate chips. Let it sit for a couple minutes. Using a whisk, whip together the chocolate. It should be satiny smooth. If bits of the chocolate still haven't melted after a couple minutes, pop it back into the microwave for 15-20 seconds.

At this point, add in the liqueur. Depending on how boozy you want it, add up to 3 tsp. I prefer a much more subtle taste, so, I generally just use 2 tsp. Cover the bowl and refrigerate it for 2-3 hours.

While the chocolate is cooling, toast and roughly chop up the almonds.

Once the chocolate is set, use a melon baller to scoop out uniform truffles. Roll them in the palm of your hand and then throw them into the bowl of nuts. Coat them completely.

Refrigerate once done. Makes about 20.

For the longest time, I've never given a hoot about Valentine's Day. I mean, after mandatory Elementary school V-Day valentine swaps and individual packages of conversation hearts, what else is there, really?

This year, I decided to actually celebrate Valentine's Day. I bought into the idea of sending out valentines to my loved ones and buying gifts for those "special someones" in my life. What did I learn? It isn't nearly as bad as the media makes it out to be for single folks. Sure, I'm 25, I'm unmarried, I don't even have a marriage prospect but I'm pretty damn happy. Why? Because life is worth living, whether or not you have someone to fall asleep next to every evening. I know that's a pretty revolutionary idea so if you need to take a minute, I understand. I have friends, family and coworkers who all care about me and from my point of view, that makes me pretty lucky.

I decided to celebrate my Valentine's Day this year, not crying at home while watching sappy movies or trying to chat up guys at a bar, but, rather, by baking a cake. Cake is always the answer, it seems.

A while ago, a friend of mine asked me to describe myself using only one flavor of cake and frosting. It actually took me quite awhile to piece together my response. It was my response, however, that helped inspire this month's blog post. Below, is a slightly modified version of myself (in cake form)- dark chocolate cake with raspberry mousse filling, a crunchy chocolate topping and a vanilla bean infused cream cheese frosting. Enjoy!

Red Devil's Food Mini Cakes w/ 
Raspberry Mousse & Vanilla Bean Infused Cream Cheese Frosting

2 oz. unsweet. Baker's Chocolate
3/4 cup Boiling water
2 tsp instant Espresso powder
1 stick room-temp Margarine
1 1/4 cup Sugar
2 room-temp Eggs
1 tsp Vanilla
1 1/2 cups Cake flour
3/4 tsp Baking Soda
3/4 tsp Salt
Red Food Coloring (optional)
Kahlua

Mousse-
(Courtesy of Baking Bites)
1/2 cup Raspberry puree
2 Tbsp Water
1 1/2 tsp unflavored Gelatin
2 room-temp pasteurized Egg Whites
1/4 cup Sugar
1/3 cup (whipping) Cream

Chocolate topping-
Dark Chocolate Candy Coating or
4-8 oz. Dark Chocolate

Frosting-
3 cups Powdered Sugar
4 oz. room-temp Cream Cheese
4 Tbsp room-temp Margarine
1 tsp Vanilla Bean paste

Begin by melting the chocolate squares in the boiling water. (Tip- make sure to add the chocolate to the water, not the other way around). Once dissolved, stir in the espresso powder. Let cool. Add a little water to bring the mixture to 1 cup.

Cream the butter, sugar and vanilla together in a large bowl. Add in the eggs. Beat well, about 2-3 minutes. Sift in the flour, soda and salt. Beat until combined. Add 1/2 the chocolate mixture. Beat well. Add in the last of the chocolate. If you want a more visible red tint to your cake, add 1-2 drops of red food coloring to the batter. Beat well. Pour into a greased jellyroll pan. (Tip- make sure to add a piece of parchment paper to the bottom of your pan so that your cake doesn't stick.)

Bake at 350 degrees for 15-20 minutes.

Prepare the mousse while the cake is cooling. Start by first creating the raspberry puree. Mash fresh or frozen raspberries and press through a strainer to remove seeds. 1-1 1/2 cups of berries will yield about 1/2 cup puree.

In a small saucepan, combine water and gelatin. Let stand for 2 minutes to soften gelatin. Add raspberry puree and cook over medium heat, stirring frequently to dissolve gelatin. Bring mixture to a simmer. Cook until the sauce begins to visibly thicken. Remove from heat and let cool (about 15 minutes).

Beat egg whites to soft peaks in a cold bowl. (Tip- add a couple dashes of cream of tartar to help your egg whites rise). Gradually add in the 1/4 cup of sugar, continuing to beat the egg whites until they reach stiff peaks (i.e. the peaks are able to keep shape and not tip over.) Drizzle the cooled raspberry mixture into egg whites. Fold together.

Beat the cream to stiff peaks. Finish by folding the cream into the raspberry mixture. Chill before using.

Once the cake is completely cooled, use a 3-inch round cookie cutter to cut out 10 circles. Transfer to a piece of wax paper. Use a knife to level and cut off the tops, you want the circles to be under an inch tall. Prick the circles with a toothpick and then lightly drizzle the tops with Kahlua. Use a pastry brush to coat any parts of the cake not covered.

Prepare the chocolate topping by melting either several ounces of dark chocolate candy coating or just some good dark chocolate. Dab all of the cake tops with the dark chocolate. Use an offset spatula to smooth out the chocolate. Let dry.

Pipe half of the circles with the chilled mousse. Stack the other half of the cakes on top of the mousse.

Prepare the frosting by combining the cream cheese, margarine and vanilla bean paste. Beat well. Add in the powdered sugar. Beat until smooth. Continue to beat until the frosting begins to turn lighter and lighter. It should be snow white. Use a piping bag to dot the tops of the cakes with some of the frosting.  Garnish with chunks of chocolate. Other possible garnishes: chocolate-covered espresso beans, fresh raspberries, truffles (made from leftover topping), a light chocolate drizzle.

Makes 5 mini cakes. These are best fresh. If you do plan on making these a day in advance, cover them. Make sure to refrigerate them but let them sit out a bit before you eat them so the cake/frosting/mousse can soften.

Happy New Year! Today is the first official day of 2012! I'm sure most of you are still recuperating from last night's festivities.

It's amazing just how many parties get squeezed into that three week period surrounding Christmas. People are intent to celebrate, catch up with old friends and blow off a little steam. No doubt you had your fair share of yuletide merry-making this past year. I know I did.

Instead of attending yet another party last night, I decided to end my 2011 on a sweeter note, by baking cream puffs. It seems like most people are accustomed to cupcakes or cheesecakes on New Year's Eve. Cream puffs, or profiteroles as they are also called, are tiny balls of dough, stuffed with a luxurious creme filling. They may be bite-size, but, they're incredibly sophisticated. A single batch can yield dozens but they're quite easy to put together. They make for the ideal party dessert.

Below, is a recipe that's been in my family for years. It was given to my grandmother by one of her closest friends, Gloria Nelson, who was a Home-Ec teacher. To put my own spin on this old classic, I decided to swap out the traditional pastry-creme filling for an almond mascarpone filling. It certainly requires less effort but it's still wonderfully creamy and the almond paste gives it such a lovely nutty flavor. If you have another New Year's party today or an office party later this week, it wouldn't hurt to keep this recipe in mind. I'm sure you'll impress more than just one or two co-workers. Who knows- you just might get that raise this year.

Gloria's Cream Puffs
(Courtesy of my Nana's friend & neighbor, Gloria Nelson)

1 cup Water
1/2 cup Margarine
1/8 tsp Salt
1 cup Flour
4 room-temp Eggs

Optional filling-
16 oz. room-temp Mascarpone Cheese
3 tsp Vanilla
4 Tbsp Honey
5 oz. Almond paste

Before starting, make sure that all of your ingredients are room-temperature. The "warmer" your eggs are, the better your dough will rise.

Begin by melting the margarine in a large pot with the salt and water. Bring the mixture to a boil. Remove from the heat and pour in all of the flour. Stir vigorously. It should come together into a ball and not stick to the sides of the pan or spoon.

Add one egg at a time into the mixture. Beat well after each. Once all the eggs have been incorporated, the mixture should be smooth and shiny.

Using a 1 Tbsp cookie scoop, dollop each mound onto a greased cookie sheet. It should make about 20.

Bake at 425 degrees for 10 minutes, before reducing to 375 degrees. Continue to bake for 15-20 minutes. Allow the shells to cool completely before filling.

(Tip- You should fill your cream puffs no more than an hour before they're eaten, otherwise the shells will get soggy.)

To make the filling, begin by cutting up the almond paste. It's best if you break it apart with your fingers. Almond paste is VERY thick so to avoid having huge clumps in your filling, cut it up as little as you can.

In a large bowl with a hand mixer or a fairly large food processor, mix together the cheese, honey, paste and vanilla. Beat it until smooth; the more you beat it, the lighter it will become. Cover it and let it harden a bit in the fridge, about 30 minutes.

If you're looking for a pretty presentation, you can either pipe the filling or use your cookie scoop to fill the cream puffs. Make sure to coat the shell tops with either melted chocolate or powdered sugar.

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.

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.

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.

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)

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.

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.