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Tuesday, April 27, 2010

Caramelized Sugars Cake

Do you ever wonder what happens when one has a bunch of local, organic strawberries, a pantry full of other not so shabby ingredients, & the desire to show carnivores and veggie lovers alike that vegan baking rocks?!? Well, this cake is what happened to me in the aforementioned scenario, my Dears. In fact, I can't even begin to tell you how my writing skills will never be able to fully express the beautiful, bouncy sponge like texture of this enchanting cake that has me confused as to whether the heavens or the underworld gave me some aid in creating it...

Note: This cake is perfect for pairing with fresh or stewed fruit-a sponge cake of sorts. It is called 'caramelized sugars' cake due to it having more than one sweetening agent!

1 1/4 Cup Organic, A.P. Flour (Arrowhead Mills is excellent)
1/2 Cup Sugar
1 1/4 Tsp. Baking Soda
1/8 Tsp. Salt
1/4 Cup Agave Syrup
1/4 Cup Vegetable Oil
2/3 Cup Vanilla Soy Milk
1 small organic banana (mashed)
1 Tsp. Vanilla
1 1/4 Tsp. Lemon Juice

Preheat oven to 350 degrees & spray a cake pan with oil. Note: this recipe is for one layer cake.

In a bowl, mix the flour, sugar, salt and baking soda thoroughly. Create a well and add the agave, oil, soy milk, vanilla and lemon juice. Before mixing, mash the banana through your hands and allow to fall into the bowl. Mix gently till homogeneous. Do not over mix.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

Let cool at least 10 minutes before serving.

Strawberry Sauce*
1/2 lb. Strawberries (washed and sliced)
2-3 Tbsp. Sugar
1 Tbsp. Corn Starch
2-3 Tbsp. Water
Pinch of cinnamon

In a sauce pan, place the strawberries and sugar. Mix the cornstarch into the water and pour into the pan. Bring to medium heat and cook for a couple of minutes or until you like the look of the strawberries.

*Sauce can also be made with blueberries, peaches, etc.

Enjoy with whipped cream or Soyatoo!

Sunday, April 25, 2010

Bewitching Bloggers

Over the last week, I have been notified by many of my favorite bloggers, dearies & even elvin folk to let me know that they have an award for me or that they linked to me for some culinary reason or another. I plan to address the awards at a later date, but, until then, I just wanted to show my appreciation to you all by displaying some of the recipes from your blogs or just things that remind me of you!

First of all, oh LeQuan, how could you post something so delicious without making a super fuss out of it? I used your proportions exactly just with a substitution of low sodium veg broth for water and red wine instead of white, as I didn't have a bottle of white on hand.

Cauldron Boy snorted quite a bit while eating this and, frankly, almost howled at the moon.

And then there is The Kitchen Masochist Girl/Lady and her batik corn. Such beautiful corn it was but with no practical way to cook it in sight. To add to this minor culinary heart break, the Kitchen Masochist was suffering from a heat related skin condition...

Since I don't have access to many of the enchanting ingredients that make up her culinary repertoire, I made some hot, steamy corn for her! Here it is, Deary-canned baby corns. They're not fancy but they're edible, my lovely.

Dennis is also one of my favorite people (chefs that is) to check in on for solid delights. You all probably already know that I love his biscotti, but I have tried many of his goodies. Most recently, roasted chick peas with a cold beer, which beats salty peanuts any day!

Oh, and the lovely Girl Foodie a.k.a. Emily. She is a true foodie, indeed, with rich food that entices. Not only because of her obvious status as an incredible home cook & domestic goddess, but also b/c of her reverence for environmentally conscious produce and humanely raised meats. You just don't know how much I love and appreciate this, my Lovely.

Here is her tandoori-so fragrant a dinner it was!

And last, the pièce de résistance: Jenn's sinful tart that I've already eaten half of in one day. Cauldron Boy helped, but, heaven help me, I'm still thinking about having another slice with the super sweet organic, local strawberries we found at the market. Oh Jenn, this is from the underworld. I used my high fiber, low fat crust recipe but the custard is 100% inspired by you!

Fraises Biologiques, Jenn!

And here it is!

*Denise at Quickies on the dinner table also turned my cheeks rosy this week, hence my last post!
*And to Greg at SippitySup, well, you really made my week! Thanks Greg...

Thursday, April 22, 2010

Coconut Milk & Rosewater Panna Cotta

There are not many sweets out there that I would feel comfortable calling sweet perfection in the realm of both gustatory satisfaction and health, but this panna cotta certainly comes close. This delectable is inspired by Denise Fletcher over at Quickies on the dinner table. Denise recently posted a yogurt panna cotta with rosewater that immediately caught my eye.

I've been making panna cotta for quite a while now with coconut milk, but I never thought to add rosewater to the mix. Let me tell you that I never could have imagined how delicious coconut is with rosewater. Both flavors come through vibrantly in this enchanting dessert that I hope you will try for both hedonistic and health reasons!

I looked at Denise's recipe and just subbed coconut milk for some of the cream just because I only had a bit of heavy cream in the fridge and can upon can of organic coconut milk, and it worked out wonderfully.

Coconut Milk & Rosewater Panna Cotta
1 Cup Organic Coconut Milk
1/4 Cup Heavy Cream
1 Cup Yogurt
1/4 Cup Sugar
1/2 Tsp. Vanilla Extract
1 Tbsp. Rose Water (MaWard)
1 Packet Knox Gelatin (1 Tbsp.)

Place coconut milk, heavy cream, sugar, and gelatin in a pan and bring to medium heat stirring regularly. Once this concoction begins to simmer, remove immediately. Pour into a mixing bowl and whisk in the yogurt & extracts. Pour into oiled ramekins (an even better choice is your favorite pretty glass-no fuss with getting the panna cotta out later!). Allow to cool for 10 minutes and then place in the fridge loosely covered with plastic for at least 3 hours.
*Makes about 4 servings depending on ramekin/cup size.

Also, dearies, I don't normally endorse something like a book here, however, I have tried a few of Denise's dishes and they are reliable, quick goodies that anyone would love. So I hope when gift giving season comes around, you will consider her book shown here.

We artists need all the support we can get, so please think of it when you want to get a cookbook of easy, tempting recipes for another foodie or someone who you wish would cook more. Ooh, and it's such a pretty cover too-just how a gift should be (eye candy)!

Enjoy Dearies...

Oh, and Happy Earth Day, Everyone!

Monday, April 19, 2010

Semolina & Rosewater Biscotti

I have been making a lot of biscotti lately. This is because I love it, and, after seeing Chef Dennis' recipe over at More Than A Mount Full, I realized biscotti isn't fattening. I mean, it's certainly not health food, Dearies, but I always felt bad after having one due to thoughts of butter or margarine being whipped into these crunchy biscuits that I adore dipping into a hot or cold beverage.

Nope, no butter! In fact, Chef Dennis' recipe only calls for 2 Tbsp. of oil, which I cut down to one and subbed in a tbsp. of honey. I also used a bit of semolina in mine, so I had to adjust the flour amount. I've made this recipe twice as well as Dennis' exact recipe twice, and they are both delicious. It's really a matter of personal taste as to how you make your biscotti. I've even noticed recipes that only use organic whole wheat flour, but I can't attest to how those turn out and taste. Till I can, here is a delicious version or you can use the Chef's recipe!

1 1/4 Cups A.P. Flour
1/2 Cup Semolina Flour
1 Tsp. Baking Powder
1/8 Tsp. Salt
1 Tbsp. Oil
1 Tbsp. Honey
2 Organic Eggs
2/3 Cup Sugar
1/2 Tsp. Vanilla
3/4 Tsp. Rosewater
Almonds, nuts, dried fruit of your choice

Preheat the oven to 350 degrees and line a baking sheet with parchment paper (sprayed with Pam).

In a bowl, thoroughly combine the flours, baking powder, and salt. In another bowl, whip the eggs, sugar, oil, honey and extracts. Slowly sift the dry ingredients into the wet. This will create a sticky mass-place this on the parchment paper. Smooth with some extra flour to create a rectangle (about 3-4 inches by 10-11). Bake for 25 minutes.

Remove from the oven and allow to cool for 10 minutes. Slice with a serrated knife and lay out the pieces on the baking sheet. Return to the oven for 10 minutes to toast at 350.

Enjoy with morning coffee or cold milk, my lovelies!

Witchy chocolate drizzling spoon optional but nice (smile)...

*Be sure to wrap tightly in foil and also with a good plastic wrap-biscotti goes stale easily!

Saturday, April 17, 2010

Coconut & Papaya Granola

This is a recipe I came up with that was inspired by my Cauldron Boy. He has a problem that many people have while at work, which is eating the junk food that is so readily available at the office. His major vice is the salty pretzels. Being that he suffers from high blood pressure, these little snacks made with bleached wheat flour and doused with salt are the last thing he needs on his daily plate (though he does love pretzels)!

So, at his request, I made some crunchy granola in hopes that this high fiber, crunchy & sweet snack would keep him away from the pretzels.
After the week went by, he proudly declared that he didn't eat one single pretzel while at work. This is a a major success in my book, as I believe that Cauldron Boy suffers from gorge instinct. His royal sweetness also stated that this Coconut, Papaya & Almond Granola

is the best granola he's ever had. I loved it too, so I hope you will try it-it's easy!

Here is the recipe:

2 Cups Organic Oats
1/2 Cup Almonds-chopped or slivered
1/2 Cup Flaked Coconut
1/2 Cup Dried Papaya Pieces
1/4 Cup Sunflower Seeds
1 Tsp. Cinnamon
1/2 Tsp. Salt
1/4 Cup Brown or White Sugar
1/4 Cup Honey*
3 Tbsp. Oil
2 Tbsp. Peanut Butter

Preheat oven to 320 degrees and line a baking pan with parchment paper.

In a bowl, toss the oats, sugar, cinnamon and salt thoroughly. Then add the coconut, papaya, almonds, and sunflower seeds and mix. Now, add the honey and oil-mix very thoroughly. Last, add the peanut butter and use your hands to scrunch the granola and peanut butter together to ensure even coating.

Pour the granola onto the prepared pan and bake for 10 min at 320. After 10 minutes, stir the granola a bit and raise the temp to 325. Bake for another 8 min and then stir again. From this point, bake for another 3-5 min and then remove from the oven. Let cool before eating.

Sweet papaya goodness!

Enjoy with milk/soy milk or eat dry!

*To my vegan lovelies, just sub maple or agave syrup for the honey.

Monday, April 12, 2010

Delicious Millet Cakes

Good Evening, my Lovelies! Due to my internet addiction, I have stolen a moment in time to post these delicious millet cakes. Plus, I've missed all of my Dearies and Elvin Folk here in the blogosphere so much that I just had to check in on everyone, which I will be doing momentarily...

These cakes or patties are made from organic millet. Millet is a cereal grain that has been cultivated around the world for at least 10,000 years. This grain is not only delicious with a mild, nutty flavor, but also gluten free and full of B vitamins, fiber, and minerals like potassium and magnesium. All of this and these little cakes are easy too.

Oh, and one can eat these front and center like I did with a nice salad and fruit, but these also make a wonderful, high fiber side. Imagine them next to a nice piece of fish smothered with mushroom gravy or demi-glace!

1/2 Cup Millet
1 3/4 Cup Low Sodium Broth
1 Small Carrot-chopped small
2 Garlic Cloves
1/2 Tbsp. Olive Oil
1/8 Tsp. Salt
1/2 Tsp. Paprika
1/2-3/4 Tsp. Spice Mix*
1/4 Tsp. Onion Powder
Black Pepper to Taste

In a small pot, bring the olive oil to medium heat. Add the millet and allow to toast for about a minute or two stirring frequently. Add the garlic & allow to cook another 30 sec. Pour in the broth, salt, & pepper and bring to a boil. Once boiling, stir and bring the heat down to a low simmer-put a lid on at an angle. Cook on low heat for about 25-30 minutes or until water has absorbed (stir intermittently). Once the water has absorbed, turn the heat off and allow to sit for 10 minutes.

After 10 minutes, add the spices & carrot. With oiled hands, form the millet into 4-5 small patties. Refrigerate for at least 15 minutes. Saute for about 3-4 minutes on each side until hot and golden.


Serves 2.
*Spice Mix-I used my favorite yellow curry, but red curry, ras el hanout, and other spice blends would be great too...

Friday, April 9, 2010


I am on vacation this week, my Dearies, and have limited internet access. I will be back in a few days, and look forward to catching up to all of your posts and artistic yums yums!

Witchily Yours,

Friday, April 2, 2010

Easter Tea Cookies

These little gems are what we call Easter Tea Cookies. They are made mostly from King Arthur White Whole Wheat and a bit of semolina. The rest of the recipe is simple, so I can't quite figure out why the outside has a light bounce to the bite that gives to an interior of moist, delicious cookie center. Whatever it is, they are so nice that Cauldron Boy swooned while biting into one. I don't think he even had time to taste it yet-just the texture is nice enough to bring on this type of reaction.

Enjoy with a hot pot of tea!

Easter Tea Biscuits
3/4 Cup White Whole Wheat (King Arthur)
1/4 Cup Semolina
1/8 Tsp. Salt
1 Tsp. Baking Powder
1/2 Cup Sugar
1/4 Cup Vegetable Oil
2 Tbsp. Water
3/4 Tsp. Vanilla Extract
6-7 Dried Apricots (chopped)

1/2 Cup Powdered Sugar
1-1 1/2 Tbsp. Milk or Soy Milk

Preheat oven to 350 degrees and line a baking pan with parchment paper.

In a bowl, mix the flours, salt, and baking powder thoroughly. In a separate bowl, whisk the sugar, oil, water, and vanilla. Slowly and gently add the dry mix to the wet mix. Incorporate the apricots and form into 9-10 equal size balls. Place 2 inches apart on parchment paper and bake for 11-12 minutes.

Allow the cookies to cool before drizzling with icing. Sprinkle with dark chocolate shavings or whatever you like.

Have a happy holiday weekend, My Dearies!