Saturday, March 30, 2013

Vegan Chocolate Avocado Cupcakes with Vegan Chocolate Buttercream Frosting

This past month has been crazy busy for me. I recently started a second job so I can finally save enough money to move out. The crazy part though is one job schedules me in the morning and the other at night. Sometimes, if I'm super lucky, I'll get to do both in one day. It is exhausting, but I really think I am getting the hang of it. Before, all I would want to do is sleep, eat junk, watch crappy tv, and drink a lot of coffee. I'm so done feeling that way. I cannot wait for Spring to be in full bloom, for fresh food, and for fresh air!

During this past week, I have actually had some more down time, so I told myself I would make a little treat! I bought Joy the Baker's cookbook when it first came out. I even pre-ordered it, yet sadly this is the first thing I have made from it. These cupcakes are so delicious and unique, and I really want to share them with all of you. Please, do not let the avocado part weird you out. Avocado are rich and creamy, and Joy suggests they are a natural equivalent to butter. Fancy, right?! You all have to just trust me, and please let me know how they turn out! You can also double the recipe and make one 2-layer 8" or 9" cake.

Vegan Chocolate Avocado Cupcakes with Vegan Chocolate Buttercream Frosting
yields 12-14 cupcakes
from the Joy the Baker Cookbook


For the cupcakes:
1 1/2 c all-purpose flour
1/4 c unsweetened cocoa powder
1/4 tsp salt
1 tsp baking powder
1 tsp baking soda
1 c granulated sugar
1/4 cup mashed ripe avocado
2 tbsp coconut oil
1 c water
1 tbsp white vinegar
1 tsp pure vanilla extract

For the buttercream frosting:
3/4 c Earth Balance butter (at room temperature) 
2 tbsp unsweetened cocoa powder
2-2 1/2 c powdered sugar
1 tsp pure vanilla extract
1-2 tbsp soy or almond milk

Preheat your oven to 350 degrees F. Line a cupcake pan with foil/paper liners and set aside.

For your cupcake mixture, whisk together flour, cocoa powder, salt, baking powder, and baking soda in a medium bowl. Set aside. In a large bowl, whisk together sugar, avocado, oil, water, vinegar, and vanilla. Add flour mixture into the avocado mixture and fold with a spatula until everything is well incorporated. Then, fill each liner until about two-thirds full. I found it best to just spoon the batter in. Bake for 18-20 minutes. When cupcakes are done, let them cool for about 10 minutes before taking them out of the pan.

For the buttercream, place the vegan butter in an electric stand mixer fitted with a paddle attachment. Beat the butter on medium speed until soft. Next, add the cocoa powder and sugar. Mix at a low speed so powder and suger are slowly incorporated. Finally add the vanilla and almond milk. Increase the speed to medium to medium high and mix until the frosting is soft and fluffy. Spoon frosting on cupcakes and smooth with a butter knife or spoon into a pastry bag and customize your cupcakes. Top with some festive sprinkles.

Store cupcakes, well wrapped, in the fridge for up to 4 days. Enjoy!

Love, Heika

Thursday, March 28, 2013

Throwback Thursday. Yogurt.


How to Make Your Own Yogurt 


        Lately, I feel like taking a nap. Not a cute little nap where you accidentally nod of while curled up with a good book. No. That won't do. I want to get my fat cloths on, eat a lot of fried rice, shut the blinds and check out for a good portion of the day. Then I want to go to bed at 8:30. Heika, do this for me. Then describe it in detail. Then suck an elf. I don't think I'm tired the way people are regularly tired. I think this weather and these bad attitudes are wearing me out. Fat nap worthy. Am I alone? Is there anyone out there willing to turn on some white noise and demand a siesta? To be fair, I could take a nap at any given point in any day. I have always been like that. Ask Heika, she came over last week after not seeing me for a while....what did we do? boom, couch nap. No questions asked. 
        Needless to say I've been drinking that 2nd....fine 3rd....fine 4th!!! cup of coffee each day. Don't look at me like that. That way....right there....like you've never microwaved the rest of the pot from the morning. Please. 
      I swear things will change as soon as it thaws. I'm ready! I am in full blown spring mode and I'm ready. Jordan and I have seeds growing all over and baby chicks in our shower. As soon as it's time, I'm golden. Until then, I'd just like to hibernate a little. Like a big fat bear. 



Moving on, I don't nap because I'm doing other awesome stuff like making yogurt! 

        I've been on a dairy journey. Do I currently consume dairy? I would say mostly no. Except for when I make homemade pizza, but I'm not going to count that because....just leave me alone. So, I originally cut the D when I was nursing Lilliana. It didn't sit well with her at all. So now, she's on Goat's milk. It's super healthy and awesome, but a little boring for the poor gal. So, I picked up an old throw back post and remembered the days of making yogurt at home. It's intimidating at first. There are a lot of words and things to remember, but it's so possible and so worth it. 

          Making yogurt is more than just a baking project. It's taking back power from big food industries. It's reconnecting with the source of your food. It's proving to yourself that you are capable of learning something new. It's sharing something pure for your family. 


      
This is the best system I compiled and developed from different sources. Mainly Howtomakeyourownyogurt.com.

You'll need some gear*:
a double boiler
a thermometer
a heating pad
a towel
a wooden cutting board
a straining towel 
a strainer

You'll need some ingredients**:
1 half gallon of milk (any kind of milk will work. I use skim for dairy yogurt but mostly I use Goat's milk)
2-3 tablespoons of plain yogurt to "pitch"


* If you don't have a double boiler, you can make a water jacket using two different sized stock pots. Fill the bigger pot about halfway with water, and then add the second pot. When the milk is in the second pot, the water from the first should be hugging it. It should sit just about even, not too much water so it floats, but don't skimp on it or the milk won't heat evenly.
You could just use a regular pot, just make sure you're watching it and stirring it, and don't let it burn.
*If you don't have a heating pad, be creative. You just need to keep the milk at 110 for 7 hours. maybe an oven with a light on. Maybe a crock pot. Whatever works for you.
*A straining towel could be anything from a kitchen cloth to a cut up t shirt. 

**I may or may not have broken the rules and pitched my yogurt using Dannon Greek Vanilla. It's what I had around. it turned out fine though


Ok. Are you ready?! Here we go! The full flowing instructions are all the way at the end but the pictures help. 



First, fill the bottom of your double boiler with water and get it bubbling. Then add your top pot and your half gallon of milk. Stick your thermometer in and heat to 185 degrees. Then hold it there for 30 min. This will make your yogurt thicker and creamier than just stopping it at 185.
















Next, Fill your sink about 1/4 way with ice cold water. When your milk has held 185 for 30 min, move your top pot to the sink and let it take an ice bath. Bring it's temp back down to 110 stirring occasionally.

Once your milk is at 110, "Pitch" your 2-3 Tbsp of yogurt and stir well to incorporate.














Now it's time to set the mood for yogurt making. I set a wooden cutting board down, then a heating pad, then an end of a towel. After the yogurt reaches 110, move it to your 7 hour time out spot. Cover it up and keep an eye on the time.
My heating pad shuts off every 30 minutes for safety, so I just keep and eye on it. I turn it off and on to make sure it stays right around 110.


















7 hours later, you should have a yellow/greenish liquid on top and your yogurt should be firming up.

(if you just want regular yogurt, you would stir vigorously, then chill overnight)

Stir it all up and refrigerate it overnight for a few hours. 
















When it's cooled, take a strainer, a bowl, and your straining towel and strain the yogurt either over night or for a few hours. The liquid left behind is whey. Do not dump it. I'll cry. Just save it and use it in bread or put it in a smoothie. I feed it to my chickens if I don't use it in time. It is gold. Nobody dumps gold. 


You can save 2-3 Tbsp of it for the next time you make yogurt. It will save in the freezer for 2-3 months. 
















Next, all you have to do is put the yogurt left in the cheese cloth in a jar or container. You can keep it for 2 weeks or so. I have yet to reach it's expiration date. 

Enjoy!






Thursday, March 21, 2013

Throwback Thursday: Honey Curry Bread

A few years ago, Darla Jean wrote a blog called Kindred Kitchen Sisters. It is filled with some delicious recipes and awesome memories.

We both decided it would be a great idea to jump on board with the whole #tbt fad and recreate past Kindred Kitchen Sisters posts to share with you!

Today I made some delicious Honey Curry Bread. I made the dough in a bread machine and finished it off in the oven. To do it this way, you need to let the dough rise a second time for about 45-60 mins. You will know its ready when it has doubled in size. Then I set the dough on a baking sheet and put it in the oven at 350˙ for 30-35 mins.






Tomatoes and Avocado on Honey Curry Bread

Monday, March 18, 2013

Green Curry with Tofu and Vegetables

I'm trying to get better at this...really I am. I just need to focus, that's all. I like finding new things to cook and bake, but I am terrible at allowing myself the time to do so. So, lets just say I'm starting fresh.

Darla mentioned last time I saw her that I should try a Green Curry recipe. I just have to point out though that it is extremely difficult to recreate a Thai Green Curry recipe when my local Thai place makes the best. It's worth a shot, right?

Most grocery stores sell the pre-made pastes for curry, but let's get real...nobody wants that. So why not make our own!

Fresh Green Curry Sauce:
adapted from Food and Wine


2 cups packed fresh cilantro, chopped
3 green Thai chiles, thinly sliced
1 oz fresh ginger, peeled and thinly sliced
2 stalks fresh lemongrass, tender inner cores only, sliced
1 clove garlic
1 tsp ground coriander
1/2 tsp ground cumin
1/2 cup water
1 can (13.5 oz) unsweetened coconut milk
1/2 cup low-sodium vegetable stock
salt

In a food processor or blender, add cilantro, chiles, ginger, lemongrass, garlic, coriander, cumin, and water and process to a paste.

In a medium saucepan, add your paste along with the coconut milk, vegetable stock and bring to a boil. Bring to a simmer over moderate heat for about 15 minutes. Salt to taste. The recipe yields about 2 1/2 cups.

Once you finish your sauce, it's time to get fancy. I'm a veggie lover rather than a meat lover, but this sauce will work for whatever your heart desires.




Green Curry with Tofu and Vegetables:


2 1/2 cups Fresh Green Curry Sauce
2 Tbsp coconut oil
1 cup broccili
1 cup snow peas
1/2 onion
1/2 cup carrots, sliced
1 cup peppers, red/green/yellow, sliced
1/2 zucchini
1 cup extra firm tofu, cubed
1 cup basmati rice

In a wok or large saute pan, add coconut oil and onions. After a few minutes, add remaining vegetables and saute until tender. Add tofu to your vegetable melody.


Pour sauce over tofu and vegetables and let simmer for 5-7 minutes.

Add desired amount of rice and enjoy!


*To save time, I had the rice, sauce, and veggies all cooking at the same time.
*This is spicy, so to make it a mild curry dish, try and scoop out the Thai chile seeds before adding to food processor.
I'm happy that way it turned out, and I hope the leftovers are just as good! It's not Siri Thai, but it still is delicious! I hope you enjoy it too!
Love, Heika

Wednesday, March 6, 2013

Beet Down Red Velvet Cake

         






      So, I turned 24 yesterday. I woke up early, decided to postpone my birthday run due to frigid temperatures, and headed straight to Caribou for some coffee and reflection time. On my way, my brother sent me 24 by switchfoot. Needless to say, that song was stuck in my head all day. I took out the old six string and Lila and I sang it together. 

[24 oceans, 24 Skies, 24 failures, 24 tries]

        I know it seems strange, but birthdays aren't really my deal. I think there is too much hype and it leads to disappointment. So I asked my family to come over and let me cook them dinner. It sounds anti-birthday-ish but it's what I truly wanted. It was great. Lisa, Dale, Maggie, Jordan, my Dad, Dana and Lila were all there to make my birthday awesome. I got to bake and cook all day and ended the night watching my sweet girl revel in all the love we all have for her. I didn't expect or even want any gifts, but I got an awesome tray from lisa, a sweet note from my Dad, and Jordan bought me tickets to go to see Sigur Ros next month!!! Thank you to the perfect birthday guys. How did I get so lucky?

I made homemade pizzas for dinner using Andy and Tiff's Perfected Pizza Crust and lisa brought the salad. I'll write about homemade pizzas at a different time. Tonight is gonna be a piece of cake. Okay it's going to be about a piece of cake. Ok fine! It's about half of a cake because that is just about how much I've consumed. I'm not beeting myself up about it though, because it was my Beet Down Red Velvet Cake.   

    The cake is sweet, but not too sweet. It's super moist and delicious. Ps, It's made with beets. That cake cray. (sorry) 

There is plenty you can do to this cake to change it up. I have made it in the past replacing butter with coconut oil and that worked fine, you can make it into cupcakes, change the frosting up or anything else you come up with. The base of the recipe I got from JoyTheBaker. I know, what's new? But originally I had this cake in college when Ellie Lee made it. It's stuck with me. It's top secret. It's Beet Down Red Velvet Cake. 

Cream your butter and sugars. 
Alternate adding wet and dry ingredients. 


Beet Down Red Velvet Cake 

You'll need: 

2 medium beets, unpeeled but trimmed of their greens
(3/4 cup) unsalted butter, softened, plus more for greasing the pans
1 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour, plus more for dusting the pans
2/3 cup unsweetened cocoa powder
2 tablespoons red food coloring (optional if you really want it to look red)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/4 cups buttermilk (I curdled my own with lemon juice)
For the Frosting:
¼ cup unsalted butter, softened
8 ounces cream cheese, softened
4 to 5 cups powdered sugar
2 tablespoons cooked and pureed beets
1 teaspoon vanilla
1/2 teaspoon fresh lemon juice
pinch of salt


  

Fill a pot with water and boil chopped up beets until a fork slides in and out of a wedge. Drain, cool and peel the skin off of them before you puree them. Save 3/4 cups for the cake and 2 tablespoons for the icing. 
Miss Lila loved that I mixed the leftover
beets into her yogurt! It made it pink
and pretty! 
Next, cream your butter and sugars in your kitchen aid or using a hand mixer. Add the eggs, one at a time and scrape down when needed. Next add the vanilla and beets. Mix thoroughly. Combine all of your dry ingredients in a separate bowl. Add half to the beet mixture, then mix until combined. Add half off the buttermilk, mix and repeat until everything is mixed in. Be careful not to overwork the batter. 
You'll end up with a thick batter that you divide equally between two greased, floured, and parchment papered cake pans. Bake at 350 for 20-25 minutes and let cool completely before frosting.

To make the cream cheese beet frosting, use your kitchen aid to combine the butter and cream cheese for a few minutes. Then add in your beets, vanilla, lemon juice and salt. Finally add your powdered sugar until you get a nice thick and creamy constancy. Refrigerate for 30 minutes before icing.

This cake is great! My birthday was great. Thank you to everyone who wished me a happy birthday and to my awesome family for coming to celebrate it with me!

- Love - Darla