dessert – Page 15 – morestomach

chocolate wonderfuls

Published on July 15, 2013October 3, 2013 by Lan | MoreStomach16 Comments

the thing about planning a wedding
is that there are a bajillion little pieces,
that on their own are manageable,
but the total sum of them all
makes me want to take a nap

and i’m not a napper.

when in the midst of
planning a major blueberry picking expedition
organizing a jam & can session
brainstorming wedding invite layouts
discussing wedding cake options
eyerolling at my bridesmaids’ still not being attired
i had a hankering for chocolate.
these chocolate treats first appeared
in my previous space.
but due to a heavy crack down on dairy treats
we shelved it

it was quickly decided that chocolate wonderfuls
had to make a re-appearance in our lives.
i luckily found a good NON-DAIRY
sub for CONDENSED MILK
(which the consumption of would have me in a moaning fetal position)
(let’s not think about that)

there is no lie in my heart
when i tell you that this is an ass growing treat
i’ve been working out like a mad woman
and counting my calories ~~like kate moss counts cocaine lines~~
to fit into my gown
but these …
all else ceases to matter
the entire pan was meant to be shared
but the most we could bear
was to share with each other

sometimes
just sometimes
when things are chaotic
and the things that need to be done
don’t get done
instead, baked goods get made
(& consumed)
and it’s not just ok,
it’s wonderful

chocolate wonderfuls
adapted from dw’s mama (who’s his gma)

Chocolate Layer

6 oz dairy free organic semi sweet chocolate chips (i used taste the dream)
1 egg + ½ cup brown sugar + ½ tsp vanilla + 1 TBL flour + ¼ tsp baking powder + pinch of salt (from Cooks.com)
1 TBL barely melted coconut oil (you could probably nix it, i will next time)
Pinch of salt
½ cup chopped pecans

Shortbread layer & crumb topping

1 ¼ cups spelt flour, sifted
1 ½ cups quick cooking rolled oats
½ tsp salt
½ tsp baking soda
½ cup softened coconut oil (i usually measure out a cup and put in fridge to firm up for 20-30 min)
1 cup firmly packed brown sugar
1 egg
1 tsp vanilla

preheat oven 350F.

double boiler style, melt chocolate. in a bowl mix together 1 egg + ½ cup brown sugar + ½ tsp vanilla + 1 TBL flour + ¼ tsp baking powder + pinch of salt. very carefully add to the heated chocolate, whisking like mad, you don’t want scrambled chocolate eggs. add in the coconut oil (or nix it) and the salt. finally add in the pecans and vanilla. remove from heat, set aside.

in a mixing bowl with paddle attachment, cream the coconut oil and brown sugar. add in the egg and vanilla. stir in the dry ingredients.

in a 9X9 pan, (you can first add in parchment paper if you want). press about 2/3 of mixture in as evenly as possible. spread the chocolate filling. crumble remaining oat mixture over the filling.

bake for 25-30 minutes until lightly brown.

cut into bars when cool.

to store: well covered in fridge. take out for about 15 minutes prior to eating, though eaten fresh out of fridge is fine, albeit they’ll be hard. due to the use of coconut oil if left out at room temp the treats are on the softer side, since coconut oil melts at such a low temp. we ~~like~~ love these chocolate wonderfuls cold & hard or super soft & warm.

pb + chocolate cakelettes

Published on June 17, 2013June 17, 2013 by Lan | MoreStomach10 Comments

june is roaring in like a ferocious
Dragon.
as though it knows its time is
limited,
Summer is raising the
temperature,
washing over the streets
and sidewalks,
over us, and tossing up
heat like insult.

and so on the hottest
day of the season
thus far, i cranked on
the Oven
and baked for
Movita Beaucoup’s graduation
from baking school.

this is a celebration
for finishing school,
for the burn scars,
for the calories consumed.

and in true fashion, movita is hosting
another Cake-Off.
last year i made little
chocolate cakes
and lost.

this year i made little
cakes again.
i better effing
WIN.

please vote for me here.

pb + chocolate cakelettes
cakes adapted from tartelette
filling adapted from angry asian creations

*note: if you go to tartelette’s recipe it does have one piece missing in the method that caused me some minor anxiety. google is your best friend.

tulip paste:
4 oz coconut oil, right on the cusp of solid & liquid, tho leaning more twds solid, obvi.
4 oz powdered sugar, sifted
1/2 cup egg whites, at room temperature, approx 4 egg or 122 oz
4 oz all purpose flour, sifted
1 1/2 TBL cocoa powder

*note: this will make a buttload of tulip paste, i only made two sheets and the rest were turned into cookies.

cream the coconut oil + powdered sugar. i kept the coconut oil in the fridge and let it sit at room temp for a few minutes. work quickly because it has such low temp melt rate/threshold. add in the egg whites (*this was the piece that was missing). sift the cocoa + flour and then add to the mixture, don’t over mix. incorporate it just enough. pour into piping bag that’s been fitted with small plain tip. at this point, use right away or keep in fridge. remember, the properties of coconut oil is different from butter, it will get hard in the fridge quickly, but handle it for too long at room temp with your body temp hands and it will liquefy. (i learned this the hard way).

on parchment paper, in the actual baking sheet you’re going to bake the cake in, pipe design to your liking (delectable deliciousness has a great tutorial). i kept it simple, with just dots and lines. freeze, and keep frozen until ready to pour cake batter on top.

cake batter:
4 oz almond meal/flour
3 ozpowdered sugar
1 oz organic AP flour
4 eggs
1 egg yolk
3 egg whites
1 oz organic sugar
1 oz melted coconut oil

preheat oven to 450F
in stand mixer with paddle attachment, beat both flours, powdered sugar and 4 eggs until combined, scraping down the sides and bottom. add yolk and mix until combined. set aside.

in another bowl, whip up egg whites until foamy and add the sugar in a steady stream, whip until glossy and peaks appear. fold meringue mixture into other bowl. stir in melted coconut oil and fold until well incorporated but careful to not deflate the meringue base.

remove baking sheet of tulip paste and pour batter on top. aim for as thin a cake as possible.
bake for 6 minutes. remove from oven, allow to cool for a few minutes and invert sheet onto platter or counter and peel away the parchment paper. (can be kept wrapped in fridge for up to a week or in freezer for a month)

using either pastry rings or cut up acetate strips (like when i used them to make dw’s mint chocolate cake) into 12″ strips and taped to make 5″ rings. cut strips of cake and fit into the makeshift molds/rings. fill with filling of your choice, allow to set in fridge for a few hours or overnight before removing from rings.

peanut butter cashew cream filling:
1 cup/5 oz organic raw cashews, soaked in warm water for 3-4 hours
5 generous TB organic peanut butter
1 TBL raw honey
splashes of non-dairy milk, i used so delicious coconut creamer to thin out

in cuisinart or food processor mix all ingredients until smooth and reaches desired consistency.

strawberry sweet biscuit

Published on June 7, 2013June 12, 2013 by Lan | MoreStomach18 Comments

if you’re anything like me,
you didn’t grow up wondering where the
foods you ate came from,
and the exotic fruits you had for dessert
came from a can.
now that i think on it,
i didn’t have my first strawberry until
i was older,
like, a teenager older.
fresh strawberries are expensive
and were usually bypassed
on grocery trips.

now i know where these gems come from,
now i know the labor
it takes to harvest them
and now i understand their price tag
and why it was always
more important to buy the rice
and fish sauce
and tofu
and vegetables.

much like asparagus season,
strawberry season is fleeting.
dw took me strawberry picking the first
year we met
we missed it last year
so we made a point to go
this year.

he is too good to me,
he squats and stoops to pick me
the best berries,
while i hold an umbrella over him,
taking pictures and
~~judging others~~
~~pretending to harvest~~
resisting eating the fruit as we
worked our row.

it’s not possible to eat all
the berries we picked,
most have been washed
& packed into the freezer
destined for smoothies
or coulis
or ice cream
but i set aside a few handfuls
for fresh snacking
and for this,
a kindof strawberry shortcake.

what’s your favorite spring fruit?

strawberry sweet biscuits
adapted from whole grain vegan baking by celine steen & tamasin noyes
copyright Fair Winds Press

3/8 cup (or 6 TBL) coconut milk
1 cup (120g) organic pastry flour
1/2 cup (45g) oat flour
1/2 cup (70g) spelt flour
1 TBL baking powder
generous pinch of salt
1/2 cup organic sugar, + more for sprinkling
1/3 cup ( 74g) cold coconut oil
fresh strawberries

preheat oven 400F
in food processor mix together dry ingredients
add in the coconut oil, pulse until mixture looks like little peas
add 1 TBL at a time of the coconut milk into processor until mixture pulls from sides of bowl
move dough onto lightly floured surface
knead until comes together, roll or pat down into rectangle, 1/2″ thick
cut dough with desired sized cutters
pat scraps together & cut until all dough is used
transfer biscuits to baking sheet, 2″ apart
brush with coconut milk & sprinkle with sugar
bake for 16 – 18 minutes
allow to cool
serve with strawberries
*note: i served my biscuits with sweetened tofutti cream cheese

additional info:
pink paper basket handmade via the elli blog

homemade thin mint cookies

Published on May 13, 2013May 20, 2013 by Lan | MoreStomach19 Comments

i was never a girl scout. that’s not to say i didn’t want to be. but my grandparents didn’t know what it was, i barely knew what it was and it seemed like an expense that could not be spared.

when i was younger, and living with my grandparents they had a small patch in front of our apartment building, right under the living room window and where the sunshine hit late in the afternoon, that they grew fresh herbs. sometimes i would follow gpa out to water this tiny garden, squatting down on my haunches and watching the droplets meet the earth and soak into the ground.

one day it occurred to me to ask what these leafy greens were called, the leaves of which always graced our dinner table, garnishing various dishes. imagine my surprise when i was told it was actually mint.

in my experience with mint, it came in a chewing gum stick, in the form of double mint gum. i snagged a piece of this herb and tasted it. it tasted nothing like gum. i was sorely disappointed.

i have since grown to like the actual mint, though i do not have a small garden of it to tend to now.

chocolate + mint is a flavor combo that dw loves. he doesn’t like chocolate with fruit (i still shake my head over it) but give him the option of chocolate + mint and anything else, he will always choose the former. for his birthday last year i made him cake, this year, i baked him cookies. twice. i think the first batch was a bust.

second time i muscled my way through it, because i hate roll-out cookies, they suck. but for dw i would endure far more discomfort. the cookies tasted nothing like the leaves, or the gum, but were everything that girl scout thin mint cookies are and more: perfect out of the freezer, but without that chemical aftertaste. plus, he loved them.