Do unto others..

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

While hiding indoors from this awful weather we're having in San Francisco, I thought I'd do a little update about some recent events going on in my world.

Rocket Dog Rescue is an amazing organization in San Francisco who has saved over 1,900 dogs in its existence! Sadly, Pali Boucher, the founder of Rocket Dog, lost her home and three beloved foster dogs, & her parrot in a house fire not too long ago. While I was unable to attend a recent benefit being thrown for her, I whipped up some cupcakes to be sold at the event. Mini Chocolate cupcakes were topped with either Peanut Butter buttercream or Mint icing with crushed chocolate cookie bits & the large cupcakes were dressed with Peanut Butter buttercream & a Scharffen Berger chocolate snowflake piece on top. I received the most lovely email after the event letting me know the treats were well received! Rocket Dog is an amazing organization & I'm glad I could help in a small way.

Last week Amy, Danielle, & I went to Santa Clara University & tabled for Californians for Humane Farms. While we didn't anticipate so many students would be from out of state, we gathered a good amount of signatures from a friendly crowd. We were lucky enough to have donations from two companies to entice students over to our table! Let's Do Organic was kind enough to supply vegan gummy bears in both regular & sour flavors & Vegan Sweeties donated individually wrapped Chocolate Chip & Chocolate Chocolate Chip cookies! The cookies were perfect for students to grab & they went quickly! Of course, gummy bears are a crowd pleaser as well. Laurie from Vegan Sweeties also sent some Blueberry Jammies for the girls & I to test; they were FABULOUS! I named them the "donut cookie", as I felt like I was eating cakey donuts with a little zing of blueberry jam. Vegan Sweeties is mainly mail-order, so if you need cookies for an event, check them out, I've heard the brownie cookies are awesome!

By the way, if you're in California, it's not to late to sign up to reduce the suffering of 20 million animals on farms in this state. Even if you collect a few signatures from friends & family, it will be an amazing help! Every signature counts! Californians for Humane Farms needs 650,000 signatures to see this important bill on the ballot & we can't do that without your help!

Finally, we had another successful installation of the Vegan Brunch Cartel this past weekend. I am lucky enough to be a tester for the new vegan brunch book by Isa Chandra Moskowitz, so I made her Cauliflower & Red Bell Pepper Quiche for the event. This was my first attempt at a pie crust, it was well worth it; the quiche was a success! If this recipe is any indication to what's in store for the book, it's going to be another amazing publication for your kitchen shelf!

Chocolate & Mint; made for each other, a Holiday Potluck & Cupcake Hero!

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

'Tis the season for Chocolate & Mint to mingle together in deliciousness! If noshing on Trader Joe's Candy Cane Joe-Joe's isn't enough for you, you make have found yourself doing some baking using this combination commonly used at this time of year.

As I mentioned in a previous post, I've been looking for the perfect vegan chocolate cake recipe. I need depth of flavor & a bit of fluff, not like those cocoa-only based cakes out there. I believe I may have found my winner, but as a person who doesn't like to settle for second best, I have a few more things to try before posting it here. Luckily, this deep chocolate cake has been a perfect pairing with the kick of mint, so I used it in both cake & cupcake form to make treats for friends & family.

My brother Kyle turned 21 in early December & I volunteered to make him a birthday cake, of course! I recalled his fondness for Mint Chocolate Chip ice cream as a child, & used it as my inspiration for a Chocolate Cake filled & decorated with Mint Icing & topped with Bittersweet Chocolate Ganache. While I'd never considered myself a "mint person" in the past, I was quickly converted & couldn't get enough of this cake's combination. Luckily, my family felt the same & the cake was quickly consumed!

I'm always looking for an excuse to gather together & eat with friends, so I hosted a Holiday themed party in my home for a group of local vegans. I know many of us don't get a full spread of options at family celebrations, so this was a chance to load up our plates without questioning the contents of anything! The food was delicious; from latkes to herbed stuffing, vegan quiche and quinoa cakes, I was impressed with the spread of food that came together! I was on dessert duty & decided a return to the chocolate mint combination was in order, but in an easily served cupcake form!

Rich chocolate cupcakes were topped with a swirl of Mint Icing & Candy Cane Joe Joe cookies hand dipped in Bittersweet Guittard Chocolate! The depth of the chocolate played off the refreshing mint, while the dipped cookies were a treat all on their own! For those who've never had a Trader Joe's Candy Cane Joe Joe, it's a sandwich cookie similar to an Oreo, but the center contains a peppermint-vanilla creme with crushed candy canes in it! While the combination may sound odd or just alright, these cookies are highly addictive & similar to the Thin Mints your local girl scout pushes.

Chocolate Dipped Cookies
While hardly a recipe, I thought some information on dipping techniques could be useful.

Ingredients & Tools:
Chocolate of your choice, chopped (I used E. Guittard Bittersweet Wafers, no chopping needed!)
Cookies of your choice
A double boiler or a water filled pot with a bowl suspended over it
Parchment paper on a flat surface near your stove top

Instructions:
Place the chocolate in the bowl or top of your double boiler & heat it up until it is fluid, being careful not to burn it. Make sure you have a decent amount of chocolate, so you can easily cover the size cookie you're using.

Once the chocolate is fluid, dip a single cookie in to the bowl coating each side evenly. It's likely you'll burn your fingers, especially if you touch the bottom or sides, so be cautious of this & move quickly!

Once coated, let the excess drip from the cookie & place it on the parchment paper to dry.
Sandwich cookies are great for this, as you can stand them up to dry & the chocolate that moves to the base of the cookie makes an excellent platform to keep them from falling over on your cake or cupcakes.

Let the chocolate dry completely while you tackle another project. Don't touch them, or you'll have smudges & fingerprints on them.

Once the cookie is dry, it will lift cleanly from the parchment paper. Try not to eat them all before they make it on to your baked goods or give in & make them especially for snacking on!

By the way, the theme for December's Cupcake Hero contest happens to be mint, so I thought I'd enter my Chocolate cupcakes with Mint Icing & Bittersweet chocolate dipped Candy Cane Joe Joe's, as I've never seen a vegan entry in the contest. The co-host is the awesome Natalie from Bake & Destroy, who rocks out vegan cupcakes of her own from time to time!

I hope everyone had a Happy Holiday season filled with lots of delicious sweet treats!

October Celebrations, a trip to Seattle, & delicious Peanut Butter Caramel!

Please head over to my new blog at TheUrbanHousewife.com, where you'll find this post & more!

Oh Fall! I’m not sure I’m ready for you, but here you are! It’s odd, in San Francisco the temperature seems to rise in October giving us 70 degree days, then they drop off to the consistent 55 degrees we’ll see for the next few months. I’m in New York City right now & it’s definitely Fall. We started with some rain & now the temperature has dropped to the mid-40s. I would almost say the heated subways feel good!

Another installation of the brunch cartel occurred awhile back & once again there was no shortage of amazing food! I utilized the apples I picked & made an apple crumble with a toasted hazelnut topping. I made sure to include all the varieties, Granny Smith, Golden Delicious, Red Delicious, & Fuji. The crumble was great & with the toasted hazelnuts, I was very happy with the outcome! In fact, I wish I had some right now for this cool fall day! I also used the apples to make a vinegar-based slaw with apples cut into matchsticks, plus cabbage & other vegetables. The rest of the crew spoiled us with Vegan McMuffins, Pumpkin Waffles, a Frittata, Home Fries, Biscuits & Gravy, Blueberry Mousse, & Poha, an Indian puffed rice snack. Needless to say, my plate & belly were quite full!

Ryan & I celebrated our 2nd wedding anniversary at the beginning of October. We kicked off the celebration with a night at Millennium Restaurant for the Aphrodisiac Dinner, which was fabulous! We shared a butterscotch pecan tartlette that seriously rocked my world. On our anniversary, Ryan had to take a business trip, but he was able to get home late that night, so I made a Chicago-style deep dish pizza, inspired by Bazu. For dessert, I made Isa’s Smlove Pie, a rich bittersweet chocolate pie, layered with peanut butter caramel, candied pecans, & drizzled with chocolate. While we loved the whole thing, the peanut butter caramel was the stand out in the dish! It was excellent on the pie, but would also be excellent on ice cream or anything you’d use a caramel sauce for. Additionally, it’s easy to make & you should do so, right away.

Peanut Butter Caramel
Ingredients:
1/3 cup peanut butter at room temperature, preferably natural.
3 tablespoons pure maple syrup
2 tablespoons brown rice syrup

Instructions:
Add all of the ingredients to a small sauce pan.

Gently heat everything over low heat, stirring constantly, just smooth & heated through.

The consistency should be somewhat thick, but fluid & will fall from a fork in ribbons. If it's too stiff, turn the heat off & add a bit more brown rice syrup. Different peanut butters have different moisture content, so adjust accordingly.

As I mentioned, we loved the peanut butter caramel & men love peanut butter, so I used it in birthday cupcakes for Ryan’s brother. I’m always trying to think of new cupcake combinations & settled on rich chocolate cupcakes filled with peanut butter caramel & topped with chocolate ganache! They turned out quite well & were quickly devoured by all I offered them to.

That being said, I’m a perfectionist with my baked goods, so I’m still trying to find my favorite chocolate cake recipe. I think I’m quite close, but I’d love suggestions from others as to their favorites. I’m looking for something with deep chocolate flavor, but not too dense in texture, even a bit fluffy. So far, the cocoa based cakes I’ve made & sampled have been a bit bland, but maybe I haven’t had the right recipe. Bring on the recommendations, please!

October also brought on a job in Seattle, a great Vegan friendly city. I made sure to squeeze in some extra time there, so I could eat my way across town. I went to my favorite spot, Sidecar for Pigs Peace to pick up some groceries for workdays. I also went to Carmelita, Araya Thai, & seriously enjoyed a snickerdoodle cookie at Cinnamon Works in Pike Place Market. I was thrilled to see I had food options, even when the crew stopped at Bainbridge Island on the way to Olympic National Park, although Elise & I were content with lovin' on some broccoli!
Of course, no trip to Seattle is complete without going to donut mecca, Mighty O! I couldn’t resist the many types, so I bought a large assortment & brought them home to enjoy in bed with Ryan on a cold Saturday morning. Does it get any better than that?!

Well, I’m back to my insane food fest in NYC. I’ve sampled goods all over town & I’m preparing to bring you the low down on the best eats & treats of NYC in a future post. Until then..