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)