Tag Archives: vegan

Best Frosting Ever | Nutella Buttercream Atop Chocolate Cupcakes

5 Sep

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I can’t post this without first acknowledging that it’s been a LOOOONG time since my last post. Phew, so sorry! I promise this hasn’t turned into an orphan blog. She still has loving parents. 🙂 I hope this recipe is well worth the wait (I think it is).

A note about the cupcakes. Yes, they are indeed vegan. Gasp. Your friends, family members, neighbors and co-workers won’t notice. It’s a great recipe to have on hand when you are low on things like butter & eggs but want to make an amazing treat to brighten someone’s day. If you are making these cupcakes for a vegan friend, frost these with a vanilla or coffee “buttercream” (make any standard buttercream recipe but use shortening and/or a vegan “butter” substitute for the butter & soy, almond or coconut milk for the liquid) — sadly the Nutella buttercream recipe that follows the cupcake recipe is not vegan.

Your Basic Chocolate Cupcake 

Recipe credit: Original recipe from “Vegan Cupcakes Take Over the World” baking book — adapted by Jess.

Makes 12 cupcakes (We almost always double the recipe!)

Ingredients

1 cup soy milk (You can use almond milk or if you’re not worried about making these vegan you can also use regular milk or buttermilk. If you use buttermilk, omit the vinegar below.)

1 teaspoon apple cider vinegar

3/4 cup granulated sugar

1/3 cup canola oil

1 and 1/2 teaspoons vanilla extract

1 cup all-purpose flour

1/3 cup cocoa powder, Dutch-processed or regular

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon espresso powder (It’s our secret weapon! When added in small amounts to chocolate baked goods, it brings out their chocolately goodness. It can be found in the coffee aisle of most markets and/or specialty stores. It is different from ground espresso as it dissolves completely in water.)

1) Preheat the oven to 350 degrees F and line muffin pan with paper or foil liners.

2) Whisk together the soy milk (or whatever you’ve decided to use*) and vinegar in a large bowl, and set aside for a few minutes to curdle. *You’re basically making “buttermilk” so, again, if you decide to use buttermilk, skip the vinegar & this step.

3) Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy.

4) In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Add in two batches to the wet ingredients and beat until no large lumps remain (a few tiny lumps are okay).

5) Pour into liners, filling three-quarters of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean (we rotated the pans after 13 minutes).

6) Transfer to a cooling rack and let cool completely before frosting.

Nutella Buttercream Frosting

You don’t have to love Nutella to love this frosting but it’s true, you MUST like a chocolate/hazelnut combo. The frosting is super fluffy & light. The salt is an absolute necessity as it perfectly cuts the sweetness of the Nutella. We use a pastry bag to appropriately gob the frosting on top of each cupcake — and be warned — it’s quite tempting to pile some onto a spoon for eating.  Try to show some restraint, okay?

(Recipe credit: I referenced a few recipes online before mixing & matching & adapting.)

This should frost a layer cake and 12 cupcakes but I usually second guess it and double the recipe (and always end up with leftovers but I’d rather have leftover frosting than be scrambling to make another batch!).

Ingredients

1 stick of unsalted butter, room temperature

1 cup of shortening

2 cups powdered sugar

2/3 cup Nutella (hazelnut spread)

1 teaspoon pure vanilla extract

1/4 tsp salt

2 tablespoons whole milk

1) In a stand mixer, fitted with the paddle attachment, cream the butter, shortening and sugar together on low until well combined. Add the Nutella and increase speed to medium. Beat for two minutes.

2) Add the vanilla and salt, beating for an additional 30 seconds.

3) Last, add the milk and continue to beat for about one minute, or until frosting lightens slightly in both color and texture.

4) Frost cupcakes & enjoy. YUM!

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Two For One | Shredded Chicken & Enchilada Sauce

28 Jan

Make it count Monday, two recipes in one blog post. My ever thrifty self has been trying to meal plan on my day off and make the majority of our meals at the beginning of the week in order to have stress free healthy meals during the week when work is in full gear.

I’ve been using these simple principles:
– Cook at least one protein in the crock pot. Why you ask? Here are my tips… I can stretch one protein such as pork tenderloin, boneless spare ribs, chicken breasts, steak tips, etc. into about 2 -3 meals for Kate and I. Of course I get creative mainly because I can’t stand having the same thing over and over. One week we had steak tips cooked in the crock pot that we had with mashed sweet potatoes and kale chips, which then turned into asian spiced steak tacos with corn soft tacos and fresh lime juice.
– Save your money! Using the crock pot to cook at least one meal a week will save you money on utilities. One of my favorite crock pot recipe blogs, A Year of Slow Cooking, listed that there is documentation that suggests that a slow cooker uses approximately $0.02 of power per hour and that the monthly cost of using a slow cooker is $1.17. The slow cooking method of crock pots lends itself perfectly to less expensive cuts of meat that can be tough if not cooked using the low and slow method.
– Save your time! I only make slow cooker meals that require little to no prep ahead of time. That means less prep time, less dishes, and more time to spend with Kate and the pups 🙂

This week I made the recipe below originally posted on The Honest Company Blog.

Easiest Slow Cooker Shredded Chicken
serves 4

Ingredients
3 Boneless Skinless Chicken Breasts (fresh or frozen)

1 16oz jar of your favorite salsa
1 onion finely chopped

Steps
1) Pour 1/3 of the jar of salsa covering the bottom of the crock pot

2) Layer the chopped onion over the salsa

3) Nestle the chicken breasts into the onion and salsa that is covering the bottom of the crock pot

4) Cover the chicken breasts with the remaining 2/3 jar of salsa

5) Cover and cook fresh chicken breasts on LOW for 7 hours. If you used frozen chicken breasts cook on HIGH for 6 hours.

Notes:
1) I used fresh chicken breasts and came out amazing, super moist and tender. Yum!
2) The salsa I used was Spike’s Salsa and it was the medium variety, but feel free to use whatever suits your heat level. I discovered Spike’s Salsa one week when it was on sale at the grocery store, it is really good and costs a fraction of the other bigger named salsa brands.
3) I removed the cooked chicken from the crock pot and shredded it using two forks, it basically falls apart on its own so you could use your hands if you want.
4) To store it, I placed the left over shredded chicken in a food safe storage container, we use these Anchor Hocking True Seal glass containers, then I added about 1/2 – 3/4 cup of the reserved cooking juices that were at the bottom of the slow cooker. Only use enough to mix into the shredded chicken to keep it moist.

sauce
Tonight I’m turning the left over shredded chicken into an Enchilada Casserole using a homemade enchilada sauce I made this afternoon.

Here’s the recipe:

Roasted Tomato Enchilada Sauce
inspired by America’s Test Kitchen

Ingredients
1 TBS canola oil

1 14.5oz can of Organic fire roasted diced tomatoes
1 onion diced
3 garlic cloves minced
1 Fresno chile finely diced, seeds and ribs removed
1/2 tsp salt
2 tsp cumin
1 tsp smoked paprika
2 tsp sugar
2 TBS salsa
1/2 c water

Steps

1) Heat oil in a 1.5 – 2 QT sauce pan using med/low heat.

2) Start to cook onion, garlic, and chile in the heated oil to soften about 5 mins.

3) Add remaining ingredients and stir.

4) Bring sauce to a boil and then reduce heat to a simmer.

5) Simmer covered for 15 minutes.

6) Remove pan from heat, using an immersion blender submerge into sauce and blend until smooth. If you do not have an immersion blender a food processor or blender would work just as well.

7) Enjoy!

Notes:
1) The enchilada sauce recipe is totally vegan and low-fat!
2) It will freeze well in a freezer safe storage container, try using a canning jar just remember to leave approximately 1 inch of room in the jar before screwing on the lid.

 

Summer of Love | Picnic Recipes Galore

25 Jul

Summer is for harvesting garden goodies, hanging out outside — picnics, hammocks, BBQs & early morning outdoor bootcamp — cold brewed coffee, fizzy fruity delights, cooking with farm/our container garden fresh ingredients, crafty endeavors, new friends & romps with the pups. Phew…all that and we’re back in BlogLand with a vengeance!

We celebrated our first anniversary (and 7th year of togetherness!) over the weekend & it was filled with commissioned art (thanks to Nan Lawson, Flowers In May & the fact that paper is a traditional first anniversary gift), yummy food & sentimental goodness (Remember when I wanted a set of these ? Well, Jess surprised me with a vintage 1940’s set in mint condition. *swoon*).

custom illustration by Nan Lawson

custom anniversary illustration by Flowers in May

I had ambitious plans to surprise Jess with a romantic outdoor picnic — filled with smartly designed paper goods, mason jars upon mason jars, yummy food reminiscent of our wedding catering — spread on a handmade little blanket/quilt made out of fabric from our wedding. But I participated in ArtBeat as a craft vendor on Saturday & totally ran out of time (despite planning the picnic menu & starting projects months ahead of time).

my table at ArtBeat! Opal & Ollie Etsy shop opening in August! stay tuned…

So…the weather forecast wasn’t promising & I decided, the morning of, that we’d either eat inside or on the deck. Oh, and, I didn’t finish the blanket but I made really great progress & will finish it one night this weekend. We used an adorable picnic blanket as a tablecloth that our friends Cobi & Sarah gave us as a wedding shower gift. K.I.S.S., right?

Now on to the good stuff!

The menu (with links to recipes & my notes)…

Deviled eggs | Recipe: Mark Bittman (basically your traditional deviled egg recipe: hard boiled eggs, dijon mustard, mayo, S&P) | I topped each with a tiny bit of dill relish instead of paprika.

BLT corn salad lettuce wraps | Recipe: Joy the Baker | This charred corn salad was incredible. I used high quality bacon & oven roasted it. Charring corn in a small apartment kitchen over an open gas burner flame is amazingly fulfilling! I wondered if the corn would actually cook & it did…perfectly! It turned a darker yellow as the kernels crackled & blackened. Mess warning: the stovetop was eat-off-of-it clean before this endeavor & corn shrapnel was everywhere after 3 ears of corn were nicely charred. Well worth it though!

Best berry salad | Recipe: Our very own!

Chocolate yogurt snack cakes | Recipe: Smitten Kitchen | Ah-mazing! I added a teaspoon of espresso powder to the recipe to bring out the depth of chocolatey goodness & dusted the cooled cakes with a little bit of powdered sugar. I’d make them again in a heartbeat. Oh, I had trouble finding whole milk yogurt (weird because I remember seeing it years ago – before the shelves were overflowing with a million brands of Greek style yogurt) so I opted for 2% Swiss yogurt.

Coconut rice pudding with fresh mango | Recipe: Mark Bittman (traditional rice pudding from How to Cook Everything, see very bottom of this post for recipe) | I substituted light canned coconut milk for the cow’s milk. I also added a teaspoon of vanilla extract after the pudding finished cooking. I served it cold with diced fresh mango to mimic the flavors of Jess’s favorite mango sticky rice dessert from a local Thai restaurant.

Home-brewed Arnold Palmers | Recipe: Tyler Florence | The slushy & bright homemade lemonade makes this drink extra special. Definitely prepare this a few hours ahead of time as all of the components need to be nice & cold. Served up in a mason jar with tiny heart etched in the glass (by yours truly!).

mis en place: chocolate yogurt snack cakes

roasting corn!

the spread!

Arnold Palmer with a twist

Rice Pudding (Mark Bittman, How to Cook Everything)

Ingredients:
2 cups water

1 cup long or short-grain rice (I used arborio)
dash salt
2 cups milk (I used canned light coconut milk)
3/4 cup sugar, or more to taste (3/4 cup was plenty for our taste)
1 teaspoon ground cinnamon or cardamom (I skipped the spices because I knew I wanted to top with mango)
1 teaspoon vanilla extract

Steps:
1. Bring the water to a boil in a medium saucepan; stir in the rice and the salt. Cover & cook over low heat until almost all of the water is absorbed, about 20 minutes.

2. Uncover, pour in the milk, and cook, stirring frequently, until about 1/2 the milk is absorbed. Stir in the sugar and spices and continue to cook until the rice is very soft and the milk absorbed. About halfway through the cooking, taste and add more sugar if necessary. 
3. Spoon into custard cups and serve warm or cold, garnished with whipped cream. I served it topped with diced fresh mango. 

This keeps well for 2 days, or more, covered and refrigerated. Serves 8.

Picnic Food Pick | Hummus & Flatbread

7 Jul

This is a fairly simple & fast recipe that’s fun to make and take to a gathering any time of the year. But both the hummus & the flatbread will survive quite well sitting out on a picnic table in hot summer temps (unlike your gran’s famous potato salad!).

We brought this to our friends’ 4th of July BBQ (along with our appropriately patriotic berry salad & frozen chocolate dipped bananas on sticks). The hummus & flatbread made a perfect party platter with the simple addition of a bowl of baby carrots & disks of seedless cukes.

Hummus

Ingredients
2 cups chickpeas, rinsed & drained

1/3 cup tahini (can be found in most grocery stores in the “ethnic food” section)
1/4 cup lemon juice (I used 3 juicy lemons…I like my hummus lemony so I’m a little heavy handed with the lemon)
1 tsp salt
2 large garlic cloves, pressed
1 tbsp olive oil (I used olive oil our neighbor brought us from Italy!)

Steps
1. In a food processor, blend chickpeas, tahini, lemon juice, salt & garlic until smooth.

2. With the food processor on, stream in the oil (through that little shoot in the top of the processor) & blend until well incorporated.
3. Serve immediately or refrigerate.

Maker tip: If you cook a lot with garlic, I highly recommend investing in one of these stainless-steel babies. They squish, I mean press, the garlic perfectly every time, are super easy to clean (my favorite!) & save your wrists from wrestling with presses that pale in comparison.

Multigrain Flatbread

Ingredients
1 1/3 cups whole wheat flour
1 1/3 cups all-purpose flour
1/4 cup oil
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, at room temperature

Steps
1. Preheat oven to 350 degrees (F). Then in a large bowl, combine the flours, oil, baking soda & salt. Add enough buttermilk (I used it all) to make a stiff dough.

2. Knead dough for 30 seconds on a well-floured surface.
3. Return dough to bowl & cover with a damp paper towel/clean kitchen towel to prevent drying.
4. Roll 1/4 cup handfuls of dough into a ball & pat into a flat circle.
5. Using a rolling pin, flatten dough into 10 inch circles (mine were definitely NOT 10 inches — probably more like 8 but they were still nice & thin). Oh and they will not be perfect circles. That’s okay — we’re making something homemade so it’s nice if it looks rustic. That’s the beauty of it, people.

side note: my Uncle Bob made that amazingly beautiful cutting board!

6. Place the circles of dough onto an ungreased cookie sheet or preheated pizza stone (I used the latter) & score each little round of dough to make little triangular pie slices. Scoring the dough isn’t as hard as it may sound — just use a really sharp knife & lightly drag it across the dough (be careful not to cut all the way through). See picture below.


7. Repeat steps 4-6 with the remaining dough.
8. Bake in a preheated 350 degree (F) oven for 8-10 minutes.
9. Cool on a wire rack briefly before breaking along scored lines.

I heaped the flatbread wedges in the center of a clean kitchen towel & tied the corners together for easy transportation on the tray of hummus & veggies. 

Happy dipping & eating!

Anytime Appetizer | Make Your Own Herbed Olives

25 Jun

As a child my summer days and nights were spent surrounded by adults, most notably my grandparents and my aunt. Entertaining, screen house entertaining that is, was in my family’s blood. I remember the roar of the laughter, the smell of the barbecue and the tiny ceramic vegetable shaped trays filled with “pickies” lining the tables. Pickies are what my family calls appetizers, small bites of goodness served to tide you over for the meal. In the summers there were a variety of them, most notably stuffed celery, crabbies (that can be another blog post on its own), and black and green olives.

I never quite have figured out if the word “pickies” is a New England thing, growing up north of Boston and spending summers at Hampton Beach, or if it was just a word that only my family used, which now I have started using with my own little family.

Here’s an easy crowd pleasing pickies recipe that could be made year round, although I’m sure it would be a Summer hit. *screen house not included*

Lemony Herbed Olives

Ingredients

1 jar Organic Green Olives (I used Cat Cora’s Kitchen)
1/2 fresh lemon
Sprigs of fresh Rosemary (from our container garden)
Sprigs of fresh Thyme (from our container garden)
2 cloves Garlic
Salt and Pepper
Organic California Olive Oil (or whatever your favorite good quality olive oil is)

Steps

1. Drain the liquid from the jar of olives and place olives in a small bowl.
2. Set aside olives and roughly chop the rosemary and thyme.
3. Peel the garlic cloves and smash with the edge of your chef’s knife to release the oils and flavor.
4. Toss the olives with the rosemary, thyme, and garlic in the small bowl.
5. Squeeze the juice of 1/4 of the lemon over the olive mixture.
6. Season with salt and pepper.
7. Slice the remaining 1/4 of the lemon and toss with the olive mixture.
8. Spoon mixture into the now empty jar that the olives were purchased in.
9. Don’t be afraid to really squeeze everything in there, it will be a tight fit.
10. Once the jar is filled, pour the olive oil into the jar filling it so the olives are covered in oil.

There you have it, your very own custom herbed olive mix!

Notes:

  •  You can use any combination of herbs that you wish. Be creative!
  • The cuter the label, the better they taste.. ok they taste great regardless, but cute labels don’t hurt.
  • Because I used fresh herbs that we are growing and doctored up store-bought olives, this crowd pleasing recipe is quite thrifty.

Berries All Around! | Best Berry Salad

23 Jun

image credit: my mom’s childhood “Fun to Cook Book” printed by the Carnation Milk Company

Jess first made me this yummy treat as part of a little picnic (@ Walden Pond!) we went on when we first started dating. Berries are in season & they’re everywhere! Take advantage of local “pick your own” farms — or the sales in your local supermarket & bring this along to your next BBQ. It’s really easy to whip up & your friends/family will thank you! Extra bonus: it’s healthy too. 

Best Berry Salad

Ingredients

2 quarts of strawberries
2 pints of blueberries
1 pint of raspberries 
1/2 pint of blackberries
1/2 cup “Craisins”
1/2 cup walnuts, roughly chopped 
2 Tbsp cane sugar or other natural sweetener

Steps

1. Rinse the berries in cool water & drain.
2. Hull & quarter the strawberries.
3. Put the berries, Craisins, walnuts & sweetener into a large bowl & gently toss with a wooden spoon.
4. Let the salad rest at room temperature for 15 minutes or so to let the fruit macerate.  
5. Serve immediately or cover & refrigerate. 

Happy picnicking! 

Blueberries All Around | DIY Syrup, Compote & Dad’s Day Memories

17 Jun

I have always loved blueberries & my most delicious memories from childhood (and beyond!) are my dad’s amazing baked goods. We’d wake up on the weekends to freshly baked blueberry muffins (one of his specialties!) or celebrate the 4th of July with blueberry & rhubarb pies. The list of yummy baked confections goes on & on — keep an eye out for future posts featuring some of his secret recipes!

While there aren’t any baked goods featured in this post, this one goes out to my dad: carpenter by trade, baker self-made — & an all around amazing guy. I couldn’t be luckier (or more inspired)!

Inspiration can come from anywhere — a memory, a sale, a recipe, a special birthday, etc. So when ridiculous quantities of blueberries were on sale at a local specialty market & a friend’s birthday (whose SodaStream dreams were about to come true) was right around the corner, I dug out one of my favorite making books, can it, bottle it, smoke it by Karen Solomon, & got inspired!

Blueberry Lemon Syrup (from book referenced above)

Ingredients

4 1/2 cups fresh blueberries (the BEST/freshest available)
2 cups sugar (I used organic can sugar & a about a 1/4 cup less than this)
3 Tbsp fresh lemon juice (from 1-2 lemons)
pinch of kosher salt

Directions

1. Combine the berries, sugar & water in a large saucepan over medium heat & bring to a gentle boil (be careful not to let it boil over).
2. Reduce heat & simmer, covered, for 3 minutes — just enough time to let the berries release their juice.
3. Take the pan off the heat & stir to cool slightly then pour the contents of the pan through a fine-mesh sieve set over a large bowl, stirring but not pressing the berries to harvest as much syrup as possible.
4. Reserve the berries for another use (more on that later). The recipe suggests pureeing them in a blender to make a great jam or using them as an ice cream topping, pie filling or compote.
5. Stir the lemon juice & the salt into the syrup.

Storage 

Using a funnel, pour the syrup into a glass bottle for storing in the refrigerator, where it will keep for up to 6 weeks. (I just used a batter bowl with a little dip in the side & that worked just fine — no need for the funnel or extraneous kitchen equipment.)

Making soda

Stir 1 part syrup into 2 parts sparkling water. Add ice cubes & enjoy. (Shot of vodka optional.) It’s very pretty looking & a yummy summer beverage!

Using the blueberry leftovers

I put the leftover blueberries from the syrup making process into a mason jar & tossed it in the refrigerator. I used the compote as a topping for a week’s worth of DIY yogurt parfait breakfasts using a couple of tablespoons of compote, 0% Chobani plain yogurt & Trader Joe’s blueberry muesli. We also mixed some of the compote with fresh berries & used it as a topping for angel food cake. YUM!
 

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