sweet – Page 7 – morestomach

spiced mexican cookies – dairy free

Published on January 4, 2016December 31, 2015 by Lan | MoreStomach5 Comments

4 days into 2016
no complaints

when i look back on the past year
i remember a burning city —
no.
an angry country,
one that is still simmering.
in our little corner of the world
we are watching with ever shifty eyes
and forced discernment.

in the coming months
there’s going to be a shift.
i don’t say that to be ominous,
but it would be dishonest to say i was hopeful.
instead i will say:
have cookies,
specifically,
Mexican Wedding Cookies.
~~take that d.trump.~~

spiced mexican wedding cookies
generously adapted from the kitchn
Makes 2 1/2 dozen

1 cup scant coconut oil, still solid at room temp
1 cup powdered sugar, plus more for dusting
1 large egg, beaten
2 cups AP flour
1 tsp cinnamon
1 tsp ground cardamom
1/2 tsp ground cloves
1/4 tsp salt
1/2 cup ground cashews

preheat oven 350F.

in a mixer, cream the coconut oil with 1 cup of powdered sugar until well blended and smooth. beat in the egg. add in the flour and spices. turn off mixer. with a spatula mix in the ground cashews.

cover with plastic wrap and chill in the fridge, about 10 minutes.

line two cookie sheets with parchment paper.

remove dough from fridge and form bite sized balls. i used a regular teaspoon. work quickly, coconut oil has a low melt temp, your body temp can easily melt it.

place the balls on prepared baking sheet about an inch or two apart. bake for 15 minutes.

allow to cool just until you’re able to handle them and using a mesh sieve, dust the tops with powdered sugar, amount at your discretion.

cookies kept for up to a week, covered at room temp, on the counter.

BAM!

1 year ago: carne rustida de navidad
2 years ago: diy toy kitchen

fresh cranberry scones – vegan

Published on December 23, 2015December 31, 2015 by Lan | MoreStomach4 Comments

quickly, before the season is over,
and in time for xmas morn,
make these scones.
studded with tart cranberries
punched with the sting of ginger
tempered with the subtlety of orange zest
sweetened with sugar
it’s perfect with the morning coffee
or afternoon tea

here’s to wishing you and yours a
peaceful season,
happy holidays from me + dw.

fresh cranberry scones – vegan
makes 12 scones

*note: i’ve made these with organic and conventional cranberries. i’ve used 1 package of ocean spray which was 12oz, and i’ve used organic which came in a 6 oz package. it made no difference in the end result, though the batch with the lesser amount was less tart. basically, use as little as 6 oz, or as much as 12 oz. how’s that for not exact science baking?

1 package fresh cranberries, minimum 6oz, max 12oz
1/3 cup brown sugar, not packed
2 1/4 cups AP flour
3 tsp baking powder
1/2 tsp salt
zest of 2 organic oranges
1/4 chopped candied ginger
10 TBL chilled coconut oil, cut into small pieces
1/3 soy/almond milk (though, i’ve made with lactose free milk and kefir before)

preheat oven 350ºF and line baking sheet with parchment paper.

in food processor, pulse the cranberries with the brown sugar and orange zest. go for chunky. put in large mixing bowl, set aside.

in food processor, pulse the AP flower, baking powder and salt. add in the coconut oil and pulse until pea-sized crumbles appear.

mix the flour mixture with the cranberries in the mixing bowl. add the milk and stir until it just comes together.

dust counter with a bit of flour, dump dough onto it. form a disk/thick circle. cut into quarters, and within those quarters cut 3 wedges.

carefully transfer wedges on prepared baking sheet and bake for 40-45 minutes, rotating the baking sheet half way through.

the edges and bottom will darken a smidge, but the interior will be tender and crumbly.

serve warm, as is, or drizzled with icing (you can make a quick icing slurry of 2 tsp the milk used + enough powdered sugar to get a thickened but drizzly consistency, anywhere from 10-15 TBL)

BAM!

1 year ago: cranberry swirl mini-loaves – vegan
2 years ago: minty snow cake – lactose free

a beautiful love – vegan carrot cake

Published on November 18, 2015November 20, 2015 by Lan | MoreStomach17 Comments

for rc + dh.

with rc by her side (as well as a legion of ardent angel friends), dh is facing a battle with grace, humility and aplomb. to read more & help if you can, go here.

videos courtesy of mandy frye and john carnahan, and used with permission

doubled vegan carrot cake + cream cheese frosting
almond paste succulents and carrots, free-handed by my kitchen wench slash new living arrangement roommate nuria, but inspired by: cake central.

730 days later: anniversary

Published on September 28, 2015September 27, 2015 by Lan | MoreStomach13 Comments

photo courtesy of luke eshleman & used with permission

darling love,
let’s always eat cake!

730 days down, infinity to go.

6″ double chocolate cake
adapted from movita beaucoup

*note: i have a tendency to bake my cakes under, i like the fudge like consistency. however, for icing/frosting/decoration purposes baking the cake till done or just slightly over is best, as it will make the cake sturdier. for real, do as i say, not as i do.

Yields one 2 layer, 6″ cake

1 cup AP flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup strong black coffee, cool
3/4 cup granulated sugar
1/3 cup sunflower oil
1 teaspoon chocolate extract

preheat oven to 350°F. grease + line two 6″ baking pans with parchment paper.

in a bowl add all the dry ingredients except the sugar, whisk to combine.

in a large mixing bowl, mix together the coffee, sugar, sunflower oil and chocolate extract until combined. add in the dry ingredients and mix until just combined.

divvy up the batter evenly between the two baking pans.

bake for 18-22 minutes (aim for the full 22 minutes). cool for a few minutes, then remove from pans, remove parchment paper, and cool completely on a wire rack.

chocolate frosting

2 cups powdered sugar
1/4 cup cocoa
healthy punch of salt
1/2 cup cream cheese, room temperature (i used Tofutti vegan cream cheese)

Sift together the powdered sugar, cocoa and salt and set aside.

in a stand mixer, beat the cream cheese until soft and fluffy.

add in the dry ingredients in increments, beating on low, until smooth and no lumps remain

BAM!

one year ago: chocolate tahini cake with rosemary infused buttercream

summer salsa

Published on August 20, 2015August 19, 2015 by Lan | MoreStomach7 Comments

we haven’t turned on the oven or stove much this summer
save for the quick pasta salad fixes
or soft boiled eggs
or slow roasting tomatoes
we’re also training –
me for the half (WHO AM I?)
he for the full (HE’S CRAY)
all i want to do most nights is throw things in a pile
douse in olive oil + balsamic vinegar
and top on toast or crackers.
so that’s what we do.

this salsa is a deviation from that,
using lime juice instead
and tortilla chips are the vehicle to bring
summer’s deliciousness to your mouth.

summer salsa

*note: depending on the liquid seasoning that you use, this can be either a salsa or bruschetta topping. in parenthesis i’ll add in what alternative ingredients you can use to make it a rustic, summery toast topper.

1 large just ripe peach, pitted and diced
1 half red onion, diced
2 jalapeno, seeded and diced
2 ears of corn, sliced as close from the cob as possible
2 large tomatoes
juice of two limes (drizzle of olive oil + balsamic vinegar)
bunch of cilantro, rough chopped, leaves + stems (bunch of torn basil leaves)
salt + pepper, to taste

this is not rocket science, slice and dice to your hearts content. depending on how sweet your peaches or how tart you like your salsa, season to your taste.
mix in a bowl.

allow to mix and mingle for a few hours, ideally overnight.
serve with tortilla chips.

BAM!