Vegan Baking Boot Camp

Hi "All" -- I'm back after five days of Vegan Boot Camp: exhausted and with a nasty cold.  But, very happy.  I'm glad I took on the challenge and learned quite a few basic tips.  It was the first time baking with other people (which felt overwhelming at first), in a really glorious industrial kitchen (not mine and where I don't know where everything is), and under time contraints (you can find me baking straight through midnight sometimes).  A total of 14 people in the class, where I was in a group of three.  Here's some of the day-to-day baking ventures that either I made myself (like the Power Breakfast Muffins) or participated in as a group.  Except for the gluten-free chocolate cupcakes, all were made vegan with the most natural/organic ingredients you could find:

Day 1: Introductions, kitchen basics then...Silken Cashew Cream; Maple Tofu Cream; Soft Orange Cream

Day 2: Blueberry Gel; Spiced Pumpkin Rice Pudding; Chocolate Pudding; Chocolate Chip Cookies

Day 3: Pumpkin Muffins; Power Breakfast Muffins; Chocolate Ganache

Day 4: Grape Tart; Pumpkin Pie with Candied Pecans; Pecan Sweet Potato Pie; Chocolate Gluten-Free Cupcakes

Day 5: Chocolate Cream Filling and Frosting; Chocolate Layer Cake; Cinnamon Streusel UnCoffee Cake

As you can imagine the kitchen was quite busy, but I managed to take a few photos of various desserts including some of the above mentioned.  If you have any questions or want a recipe, let me know.  Enjoy!

Off To Vegan Land I Go

Today I sent my penpal a card with some of my butterscotch/peanut cookies Valentines Day.  Hope she's enjoying them right now...well actually, hope she's sound asleep -- it's a school night.

It's a short week for me at work, and I'm grateful.  Starting Thursday, I'll be in New York taking a course for five days; it's a certificate program all about the basics of vegan baking.  I can't wait to indulge in some new recipes and techniques.  Until next week, when I'll post some photographs and my personal experience of both the school and the program.

My personal challenge is going well, giving me lots of insight: sometimes subtle, sometimes not so subtle.  I've decided to keep the details of it personal, and in doing so it's helped my focus tremendously.  In fact, it's changing my perspective on different things.  The baking I did this past week was more relaxed and confident.  I'm going to keep it going while I'm away, especially at the school working with other bakers.  Until then!

Yellow Cake Mini-Cupcakes w/Coffee Cream Topping

Here they are.  The topping is butter creamcheese, which I added both a touch of vanilla extract and coffee extract.  The sprinkles on top, dried orange peel.

Yellow Cake recipe:

½ cup butter, softened

1 ½ cup sugar

3 eggs, medium

2 - tsp vanilla

2 ¼ cup of gluten free flour (my blend has tapioca)

1 - tsp xanthan gum

1 - tsp baking soda

1 - tsp baking powder

½ - tsp salt

1 cup milk (almond milk works well)

I also added a touch of the orange peel in the batter.

The Challenge

Hey there!

Oh I know, it's been a month since my last post, but if you read my post (which most times I don't think anyone has since I think I'm still out here flying solo in this black whole called Blog), you'll remember that I was done with my job.  Sort of.  I mean I've been working hard in the last month looking for other employment.  And not just any employment, something that I can really feel proud of and I can grow and be creative...and all the things that are missing in my current position.  So that's why I've been so absent.  Forgive me?

You'll be happy to know I spent most of the morning on my feet...where else?  In the kitchen.  Baking some mini yellow cake cupcakes, topped with butter-creamcheese frosting flavored with coffee, and sprinkled with orange zest.  I have to say they are quite tasty.  I thought perhaps the coffee/orange combination would be off-putting, but it actually worked.  I know chocolate/orange is a favorite of many but I didn't have what I needed for chocolate frosting.  And anyway, I had to satisfy my coffee craving.  Funny thing is I don't drink coffee or do anything caffeine.  But on occasion, I'll add some coffee extract because it just highlights other flavors.

I promise to post some pics and the cupcake recipe tomorrow...promise.  Also, I've taken on a personal challenge, I'm on day 4 of it.  I'll talk more about it soon, especially since I think it will influence my baking process and perhaps even my photography.

Till tomorrow...

A BIT OF A NEW LOOK

I wanted brighter colors and a fun ciber-atmosphere, so I decided to change the blog up a bit for the New Year.  2012's focus is about brightening things up and getting rid of old stuff (people, places and things (things = both physical and emotional)): starting with my job.  It's not a vocation, it's a mindless, uncreative job now with a one way 1 1/2 hour commute.  After 20 years I'm done.  I keep trying to tell myself those 20 years weren't a waste, but at times it's hard to convince myself of that, especially when I'm overwhelmed with sadness and defeat.  Then fear comes from not knowing what to do next, and a serving of paralyzation or a 500-lb weight sits on my chest in all it's glorious discomfort.  There used to be a time when I knew what I wanted to do, but years of laboring in unsupported, uncreative environments can kill desires of what was once loved.  If not killed, they are blurred visions in the distance.  But I have to move on and take a risk, even if that's to fail.  I don't use the word "fail" in a negative way, but positive.  The inspiring Dr. Cornell West always says: "try again, fail again, fail better..."  Meaning never give up, keep taking risks, no matter what (or who), that's how one builds setbacks into great things.

In the last couple of weeks I baked delicious fudge and some butterscotch/white chocolate chip cookies.  I was so proud of them!  Alas no pictures were taken...we gave much of it away and ate the remainder - delicious.

Romeo and Juliet...
Tis an ill cook that cannot lick his own fingers.

From Once A Pickle - Now A Cupcake Family...

HAPPY NEW YEAR TO ALL!!!

How Could I...

How could I have thought I could possibly get back to the swing of things so soon after moving.  It's been over a month since my last post and I'm still getting settled in my new home.  I'm trying to get into a routine for myself and it's not happening yet.  My time for baking and creating has considerably been cut due to my commute to/from home.  I no longer have the luxury of getting home and saying "oh, I think I'll do some baking tonight or work on an art project!"  There is no tonight.  Whatever is left of night, is dedicated to eating dinner and going to bed shortly thereafter.  My only option is the weekends, and those are still being taken up by other things non creative or fun.  I'm not complaining, just frustrated.  I know when looking at the bigger picture, I have a lot to be grateful for...

On occasion I dash out to my backyard and leave seeds for Cardinals, Doves, Finches and the like.  An act I would have never guessed would bring so much.  Yesterday I bought a window bird-feeder and this morning from my office I saw my first guest: a female Cardinal.  The males are traditionally vibrant red, unlike the females whose colors are either non-existent or very subdued.  But from my window pain I can see the female is underestimated.  Indeed she has color and life of her own.  And at this quite hour of 8am as we are separated by a foggy glass, she pecks away at seeds.  She leaves...then returns with another female companion.  Unbeknownst to them, they are being watched by a fellow female who for some years has viewed parts of her life colorless.  But as I write in this moment, nature is doing what it does best: revives ones inner creativity, brings color to life.  Thank you sister Cardinals.  And for some of you out there: stay strong my fellow sisters who maintain a relationship, have 9am-5pm job, and barely have weekends for "me" stuff -- we are not done yet!

So, below are some pics, including one little baking venture I did manage.  This is Sasha, peaking out from underneath one of our old dressers a couple of days before the big move.  She did not enjoy all the commotion.

In the new house:  Lucien loving his new spot in the sun and an old toy...

Sasha enjoying her new perch and view...

New beach and new friends...

And now: Peanut-Caramel Delight Bars.  To say they're sweet is an understatement, but I was told by those who loved them: "Coffee, this is great with coffee!"  In the end they're a great sweet/salty treat.  Below is the recipe, and if you want the complete details of how I made them feel free to email me.

Base:
1 1/2 Cups all-purpose gluten free flour
1/4 tsp Xantham Gum
2 tsp kosher salt
3/4 cup unsalted butter
2 cups (packed) light brown sugar
2 large eggs
1 tsp vanilla extract

Peanut-Pretzel Caramel
2 1/2 cups roasted unsalted peanuts
2 cups sugar
1/4 cup honey
1/4 cup unsalted butter
1/2 cup heavy cream
1 1/2 cups thin gluten free pretzels, coarsely crushed

Oven: 350 degrees
Baking pan size: 13x9x2