tag:blogger.com,1999:blog-48639021032283199092024-03-13T19:32:39.110-07:00picnic bakeryVegan baking recipes, stories, and adviceAnonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-4863902103228319909.post-74305240414938383152013-07-16T13:54:00.000-07:002013-07-16T14:24:19.528-07:00Ch-ch-changesYou may have noticed the lack of output from Picnic Bakery over the past few months. Let me tell you why:<br />
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1. Our new house looks like this:<br />
(If you didn't already know, the house is a fixer that we are doing mostly by ourselves. Also, when I say "ourselves," I really mean "Ralph" because everyone knows I shouldn't be allowed to touch power tools unless the aim is to destroy something).<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-UXBI9ZOZ24I/UeWqFgu8XJI/AAAAAAAAEGU/YGB5G-_0k-w/s1600/IMG_0441.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-UXBI9ZOZ24I/UeWqFgu8XJI/AAAAAAAAEGU/YGB5G-_0k-w/s640/IMG_0441.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The temporary shower. A la Dexter's kill-room</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-P4eSeigV2z8/UeWqW4jkohI/AAAAAAAAEGc/DQS41pVDUGw/s1600/IMG_0445.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-P4eSeigV2z8/UeWqW4jkohI/AAAAAAAAEGc/DQS41pVDUGw/s640/IMG_0445.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We are still waiting for electric updates. The gas cook top works, but no oven yet. Notice the orange cable that I move around the room to plug in appliances as I need them. Ralph built the temporary shelving and worktops so we can have some function until he has time to build proper ones.</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-abdQk3y90XU/UeWqqjUqg7I/AAAAAAAAEGk/RN6UKBk0UvE/s1600/IMG_0442.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-abdQk3y90XU/UeWqqjUqg7I/AAAAAAAAEGk/RN6UKBk0UvE/s640/IMG_0442.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can't miss the gaping holes in the walls. There are parts of the house where you can see the outside from the inside where one normally shouldn't be able to. It doesn't make me think about spiders at all. </td></tr>
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When we first moved in, we lived for two weeks without electricity, a bathroom, or a kitchen. Fortunately, we managed to get by with a temporary sink Ralph made out of the taps for the washing machine and a bucket. We made use of some battery-operated lanterns, borrowed showers at friend's houses, and did a lot of restaurant dining. It wasn't so bad. It was a lot like camping. We got to act out my life-long dream of becoming a squatter in Berkeley. I am totally the girlfriend you want to have during the zombie apocalypse. Seriously, Ralph should marry me because we all know it's coming.<br />
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2. On week two without electricity, we adopted Lillie:<br />
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<tr><td style="text-align: center;"><img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="213" src="https://fbcdn-sphotos-h-a.akamaihd.net/hphotos-ak-ash4/1072218_10152026566049918_1457372571_o.jpg" style="height: 564px; margin-left: auto; margin-right: auto; width: 846px;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lillie, our Portuguese Water puppy</td></tr>
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She may be cute, but she's hell on wheels. She skipped childhood (except the bed-wetting part) and went straight into behaving like a teenager. She even talks back when I tell her "no." I have lost a lot of sleep and a lot of knickers to this little fur monster. She's lucky she's so cute when she's sleepy. <br />
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3. This stuff has been getting to me:<br />
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Lately, my sensitivity to gluten has caused me a lot of grief on baking days. My reactions to gluten are thankfully a lot less severe than many people experience, but I was still getting mildly to moderately sick every single time I worked with flour. <br />
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4. As a result of all of the above mentioned items, I have had a little bit of a melt-down in the motivation department. My business has been going through an identity crisis. Of course I want to keep making the recipes I worked so hard to develop, but they make me sick! And it's hard to feed something to other people when it makes you feel unwell. Something just feels intrinsically wrong with feeding people what your body tells you is poison. Plus, there are so many people out there who suffer like I do. I know how exciting it can be when you go someplace and discover they offer a gluten-free option. An option. Usually only one. And it absolutely makes your day that someone was thinking about you. You feel like you were just presented with a feast when you're handed a single gluten-free cookie. And it's always so exciting to know there is one more dining facility where you can meet a friend and not "just have a drink, or something." <br />
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SO...after a lot of deliberation, I've finally arrived at a decision. I'm shutting the imaginary doors of Picnic Bakery for a few months while I work from my (soon to be more complete) home test kitchen. I'm going to get back to one of my favourite things: recipe development. <i>Oh, look out you rock and rollers!</i> Picnic Bakery will be re-opening this fall as a gluten-free bakery. I will keep you posted on my progress, share my successes and failures, and maybe even slip you a recipe or two. <br />
<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com5tag:blogger.com,1999:blog-4863902103228319909.post-28144085921851712962013-04-15T15:01:00.002-07:002013-04-15T15:01:45.278-07:00A Shop Worth VisitingPlease forgive me for sounding like an advertisement in this post. Sometimes I get bored with talking about my life; and, today I'm feeling inspired to promote another local business that I'm affiliated with and love ever so much. <br />
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As I was making my delivery to <a href="http://www.teaherenowcafe.com/" target="_blank">Tea Here Now</a> this morning, I decided to stop and enjoy a cup of tea. I usually order a lady grey to go, but today I wanted something more exotic to sit down and "escape" with. The woman in line ahead of me ordered a chai tea. I watched as Andrea filled a cup for her from a big urn on the counter. The room filled with the faint spicy aroma of cinnamon and clove, and I couldn't resist asking for the same. Andrea explained that she makes her chai with soy milk, honey, and maple syrup. It was the best chai I've ever tasted. Andrea doesn't make the tea blend herself- she orders it from a company called <a href="http://morningglorychai.com/" target="_blank">Morning Glory</a> which is based out of Seattle. She also sells the tea blend at her shop, so you all now know where to go for my housewarming gift ;)<br />
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<tr><td class="tr-caption" style="text-align: center;">1721 1/2 Webster Street, Oakland*</td></tr>
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If you haven't made your way into Tea Here Now yet, I really have to encourage you to do so as soon as you're able. If you are anything like me, you will appreciate that there is easy metered street parking just outside of the shop. While Andrea's dear little shop is not entirely vegan, nearly everything is, or has a vegan option. She keeps both almond milk and soy milk for cooling your tea, and has agave nectar, maple syrup, and raw sugar for sweetening. In addition to vegan baked goods from Oakland-based <a href="http://fatbottombakery.wordpress.com/" target="_blank">Fat Bottom Bakery</a> and my own <a href="http://www.picnicbakery.com/" target="_blank">Picnic Bakery</a>, there are also some darling non-vegan French macaroons and fruit galettes from <a href="http://www.indiecakes.com/" target="_blank">Indie Cakes & Pastries</a>. Indie Cakes & Pastries also makes gluten-free scones and macaroons. Stop in on a Friday for the <a href="http://angelcakessf.com/" target="_blank">Angel Cakes</a> cupcake Pop-Up which also has vegan and gluten-free options. Sweet treats aside, Andrea also serves up wholesome lunchtime meals in the form of beautiful salads, and seasonal vegan veggie pot pies (pot pies provided by yours truly).<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jTfMa_osLZw/UWx1PAmXSaI/AAAAAAAADsI/xDxsonPcF4M/s1600/483833_348827051903895_1820749901_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="392" src="http://3.bp.blogspot.com/-jTfMa_osLZw/UWx1PAmXSaI/AAAAAAAADsI/xDxsonPcF4M/s400/483833_348827051903895_1820749901_n.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picnic Bakery's seasonal veggie pot pie being served up at Tea Here Now*</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-fxErk3wUL3U/UWx0VDUYazI/AAAAAAAADsA/XxnNG6-7WWA/s1600/530807_314101268709807_1341794404_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-fxErk3wUL3U/UWx0VDUYazI/AAAAAAAADsA/XxnNG6-7WWA/s640/530807_314101268709807_1341794404_n.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A selection of items on display at Tea Here Now*</td></tr>
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It's not just the amazing teas and delicious locally-crafted treats that keep Andrea's customers returning several times a day. She has such a wonderful and cheerful demeanor that brings a little bit of sunshine to even the foggiest of bay-area days. I'm sure her customers look forward to chatting with her every bit as much as I do every Monday morning. She delivers a smile with every cup, and that is something I'm sure we all need more of in our lives.<br />
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The shop is open during the day on weekdays, and is occasionally open on Sundays when it could also transform into a pop-up location for such interesting things as tarot readings and shoulder massages. To stay up-to-date on happenings (of which there are many) and menus, you can <a href="https://www.facebook.com/TeaHereNow" target="_blank">follow Tea Here Now on facebook</a>. I hope all of my local readers will take the time to sit, sip, and savor sometime soon. And of course, be sure to order a Picnic Bakery peppermint panda and veggie pot-pie while you're there. Also, Andrea has informed me that due to popular demand, some of her customers are now ordering arctic pandas (peppermint pandas that have been chilled in the icebox creating a cool mint-chocolate cookie reminiscent of mint chocolate chip ice cream). Go try one and let me know what you think!<br />
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*All photos in this post were taken from the Tea Here Now facebook page.Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0tag:blogger.com,1999:blog-4863902103228319909.post-63495454757892603772013-02-06T19:50:00.000-08:002013-02-06T20:32:32.729-08:00Pot Pies and Post-It NotesDo you ever go off on a "first week of school" tangent? You know, that week when you buy all kinds of new gear and Lisa Frank folders and line up your neon purple and pink pens in straight little rows across the top corner of your desk? You spend that entire first week taking notes in full sentences with careful, deliberate penmanship, marking pages with post-it notes as you go. For an entire week, everything you do is neatly filed away behind tidy little tabs in binders. <br />
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I need that week in my life right now. <br />
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Business has been picking up, and all too soon my desk has been swallowed by a swamp monster of paperwork, receipts, clean laundry, and fancy dishes. There is only one thing I can do at this point. I have to go shopping. I need a calendar with big boxes I can write in, new colorful pens, and paper clips shaped like rabbits. How else can I possibly get anything organized? <br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-UfE_a5v1fu0/URMCeQeho1I/AAAAAAAADoU/I57175AM_No/s1600/url.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://4.bp.blogspot.com/-UfE_a5v1fu0/URMCeQeho1I/AAAAAAAADoU/I57175AM_No/s640/url.jpeg" width="640" /></a></td></tr>
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No, seriously, come tell me to my face that I don't need bunny paper clips in order to clean my desk. I'm all ears!</td></tr>
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How did our house get to be such a mess? I think what happened is we got to that point where we know we will be moving into our new house soon, so we've given up on tidying this one. Okay, I'm definitely airing dirty laundry online and apparently also making bad puns. Heh. Dad jokes. Gah, I'm such a dork!<br />
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One thing that's going well is business. Picnic Bakery has been expanding with leaps and bounds over the past year. And now, for the first time ever, my baked goods are available for purchase at a tea shop in Oakland. I had the pleasure of meeting Andrea, the owner of <a href="https://www.facebook.com/TeaHereNow" target="_blank">Tea Here Now</a> during a recent event at <a href="https://www.facebook.com/KitchenerOAK" target="_blank">Kitchener Oakland</a>. She loved my winter vegetable pot pies and peppermint pandas and is now serving them up for lunch in her super adorable, teeny, tiny tea shop. I'm so pleased to finally have a place to send people when they are craving a Picnic treat. Not to mention tea. I've already tried three of her blends and been blown away each time. So, so good. I hope all of my bay area readers will stop in to taste one of my pot pies:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-BOolA9IuAuo/URLy6Yur0iI/AAAAAAAADnM/ULHLVpCkEow/s1600/potpie2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Paula Wirth / Eat Drink Oakland" border="0" height="640" src="http://2.bp.blogspot.com/-BOolA9IuAuo/URLy6Yur0iI/AAAAAAAADnM/ULHLVpCkEow/s640/potpie2.jpg" title="" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Winter Vegetable Pot Pies & Peppermint Pandas</td></tr>
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They feature organic locally grown produce in a rich gravy wrapped up in a buttery flaky crust. They've been VERY well-received by both vegan and non-vegan customers thus far, which means they will definitely not disappoint. Hop to it!<br />
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What else is new? Oh, Valentine's Day is coming and I have designed some special treats for your Valentine. From now until February 14th, I am making every body's favorite peppermint panda cookie in heart shape. They will come in pairs wrapped up in red and white paper liners and tied with bows. They are $5 a bag and will make a great Valentine's day gift for your friends, coworkers, neighbors, mother, daughter, dog walker, and lover. <a href="mailto:emily@picnicbakery.com" target="_blank">Email me</a> to order yours!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-R5MwzZydCcY/URL72x_FYvI/AAAAAAAADno/FMv9XdoEj0A/s1600/heartpanda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-R5MwzZydCcY/URL72x_FYvI/AAAAAAAADno/FMv9XdoEj0A/s640/heartpanda.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peppermint Panda Hearts</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XIAgm2onJA8/URL78E3vbWI/AAAAAAAADnw/Qz8Yf9tpXYI/s1600/vdaypanda.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-XIAgm2onJA8/URL78E3vbWI/AAAAAAAADnw/Qz8Yf9tpXYI/s640/vdaypanda.jpg" width="490" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Valentine's Day Peppermint Panda Gift Bags</td></tr>
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Oh, and if you decide not to order pandas (or even if you do), you should come out to the SF vegan bake sale this Sunday. In addition to two dozen peppermint pandas, it promises to have lots of other yummy goodies for sale and the proceeds go to Animal Place. Animal Place provides refuge to hundreds of neglected farmed animals. Animal Place's Rescue Ranch is a 60-acre adoption center, placing needy farmed animals into permanent homes. I think that's as close as you can get to guilt-free dessert. If you're free on Sunday, I encourage you to come eat your hearts (out)!<br />
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Thanks for reading! XOXO</div>
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*Potpie photo courtesy of <span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 17px;">Paula Wirth / Eat Drink Oakland</span>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0tag:blogger.com,1999:blog-4863902103228319909.post-76945980083454807882012-12-03T11:57:00.000-08:002012-12-03T11:57:00.921-08:00Coconut~Cranberry~Carrot Cake and a GF Cake CusadeI'm wishing it wasn't so sunny outside on this brisk Novembery-feeling day so I wouldn't feel so guilty about being in bed, snuggled under the covers with my laptop at 12:15 in the afternoon. I haven't been in bed <i>all</i> day- I walked a few blocks this morning, bundled up in sweaters, to scavenge for my new favorite food- <a href="http://www.latejuly.com/late_july_organic_snacks/2012/01/warm-wishes-a-grateful-heart.html" target="_blank">sweet potato corn chips from Late July</a>. But, I am back in bed now with a gingerbread latte on one side and a dozy Labrador on the other. I think I deserve this Friday afternoon in bed. It's been a very busy couple of weeks (months!), I'm fighting a cold, and my doctor just diagnosed me with gluten intolerance. There. I just said it. Gluten intolerance? I have it.<br />
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Ralph says when he hears the words gluten intolerance, he pictures a person sitting on a stool being pelted in the face with bread rolls, holding up their hands in protest, and yelling, "I can not tolerate this!" I imagine this person to be in a Monty Python skit. In my mind it is very funny. In my life, it's not so funny.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-5wS0RIEyw-w/ULaHq26kttI/AAAAAAAADlY/VueLQ9iTcLo/s1600/imgres.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="cat bread face" border="0" height="422" src="http://2.bp.blogspot.com/-5wS0RIEyw-w/ULaHq26kttI/AAAAAAAADlY/VueLQ9iTcLo/s640/imgres.jpeg" title="" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">While browsing for a picture of someone being pelted in the face with bread, I came across this. It's way better. Alarmingly, if you google "cat bread face" there are tons more where this came from. You're welcome.</td></tr>
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Like when I tried to multiply a recipe times 12 this past week; but, somewhere in there decided to switch from cups to ounces and (of course) did the math all wrong. That was fun. I was lucky enough to have two very accomplished and supportive bakers at my side who took the time out of their busy day to help me re-do the math and find the mistake that made my batter go from being a well-mixed batter to about 10 very expensive pounds of separated goop. Yeah, that happened. I am soooo lucky we (and by "we", I mean "they") found the mistake! I was able to add the parts that were missing, and it appeared to make the batter right again. BUT. I couldn't taste the final product because it was probably 75% gluten (again, seriously, don't trust my math). There was no way for me to be sure that something was not lost along the journey of recipe manipulation. And that's when the implications of gluten intolerance really began to sink in. </div>
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My first reaction was: This must be what they were talking about with that whole world ending in 2012 thing. But, after giving it some thought, I've decided this isn't the end of the world. This doesn't even have to be the end of cake. I mean, I've already been experimenting with gluten-free baking. It's just time to step it up a notch. My new challenge is to make gluten-free baking taste <i>good</i>. If the GF chocolate cake I make is any sign of what's to come, we should all (gluten intolerant, or not) be in for a treat.</div>
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Since starting this business, I've had so many people tell me about their various food intolerances. I've always sympathized with their struggles to find food that is safe for them to eat and doesn't taste like sand. Gluten freebies- I'm joining you! I intend to make more options available to you, one recipe at a time. I'm going to lead a cake crusade! And to those who don't suffer from gluten intolerance, never fear. The recipes I've already developed are solid. I will continue to make those for you with all of their gluten-y glory. This, my friends, would be a GREAT time to pipe up. Do you have favorite gluten free recipes? GF baking advice? Favorite cookbooks? I learn by immersion, so please send it all my way! <br />
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I will begin my gluten free cake crusade by sharing a recipe with you. I made this cake last night. It's modified from a recipe in <a href="https://www.facebook.com/theGFgourmet" target="_blank">The Guilt Free Gourmet</a> by Jordan and Jessica Bourke. It was already gluten-free, but I modified it to suit my pantry and palate. The recipe makes an 8" double layer cake; but, I made cupcakes so I can freeze them (right, like they'll actually survive long enough to go in there) for snacks later. I topped mine with my own bourbon vanilla "cream cheese" frosting. Sorry, I'm not sharing that recipe just yet; but, you can find all kinds of recipes with a quick search on the Internet.<br />
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<a href="http://2.bp.blogspot.com/-X38L0wm1FIk/ULlYMo4Qv4I/AAAAAAAADl0/Oc94oFhSHLk/s1600/IMG_8960_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="gluten free carrot cake, vegan, cranberry, coconut, pineapple" border="0" height="490" src="http://2.bp.blogspot.com/-X38L0wm1FIk/ULlYMo4Qv4I/AAAAAAAADl0/Oc94oFhSHLk/s640/IMG_8960_2.JPG" title="" width="640" /></a></div>
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<i style="font-weight: bold;">Coconut~Cranberry~Carrot Cake</i></div>
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<i>A gluten free, dairy free, egg free recipe</i></div>
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<i><b>Ingredients:</b></i></div>
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<i>2 cups + 2 tablespoons white rice flour</i></div>
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<i>2 teaspoons baking soda</i></div>
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<i>1 teaspoon baking powder</i></div>
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<i>3/4 teaspoon sea salt</i></div>
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<i>2 1/2 teaspoons ground cinnamon</i></div>
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<i>1 teaspoon ground ginger</i></div>
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<i>1/4 teaspoon allspice</i></div>
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<i>1/4 teaspoon ground cloves</i></div>
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<i>4 1/2 teaspoons Ener-G egg replacer + 3/4 cup hot water</i></div>
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<i>1 cup almond milk</i></div>
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<i>1 tablespoon apple cider vinegar</i></div>
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<i>3/4 cup olive oil</i></div>
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<i>1 1/4 cup sugar</i></div>
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<i>2 teaspoons vanilla extract</i></div>
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<i>1 cup + 2 tablespoons grated carrot</i></div>
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<i>2 cups unsweetened shredded coconut</i></div>
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<i>8 oz can of crushed pineapple in juice</i></div>
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<i>3/4 cup dried cranberries</i></div>
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<i>Optional: 1/2 cup walnuts- I recommend doing this if you like walnuts. This cake could use a crunch. I personally hate walnuts, so you will never catch me adding them to my batter.</i></div>
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<i>1. Preheat oven to 350 degrees and line 16 muffin cups with paper liners (or line 2 8" cake pans with parchment paper)</i></div>
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<i>2. In a medium sized bowl, mix together the rice flour, baking soda, baking powder, salt, and spices.</i></div>
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<i>3. In a large bowl, whisk the hot water into the egg replacer, then add the almond milk, vinegar, olive oil, sugar, and vanilla. Mix well.</i></div>
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<i>4. Add the dry ingredients to the wet. Mix well. You can't over mix, because there is no gluten. You want everything to be well distributed, so feel free to get carried away. Crank the music and sing into your mixing spoon, if it helps.</i></div>
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<i>5. In a separate bowl, combine the carrots, dried cranberries, pineapple, coconut, and walnuts (if using). Stir these into the cake batter.</i></div>
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<i>6. Don't taste the batter. Gluten free batters generally have grainy textures and/or funny flavors which soften in the oven.</i></div>
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<i>7. Pour batter into prepared baking cups or pans. It doesn't rise much, so fill them 3/4 or a little more.</i></div>
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<i>8. Bake about 20-30 minutes until a toothpick inserted into the center comes out clean. Cool in pan until you can touch them, then transfer to a wire cooling rack. The flavors of this cake really sink in as they cool. If you can, wait to taste them until they've cooled completely. Top with vanilla "cream cheese" frosting, or frosting of your choice.</i></div>
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<a href="http://3.bp.blogspot.com/-Dm9ZJcke_mQ/ULlYl9upq2I/AAAAAAAADmA/xE1fX990Mhc/s1600/IMG_8980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img alt="gluten free carrot cake, cranberry, vegan, coconut, pineapple" border="0" height="426" src="http://3.bp.blogspot.com/-Dm9ZJcke_mQ/ULlYl9upq2I/AAAAAAAADmA/xE1fX990Mhc/s640/IMG_8980.JPG" title="" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0tag:blogger.com,1999:blog-4863902103228319909.post-86709534073910452182012-11-25T21:49:00.000-08:002012-11-26T22:18:38.624-08:00Autumn HappeningsI can't believe how long it's been since my last post. SO many things have been happening! <br />
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First, I took Ralph home to Maryland for a week in October. We went hiking with my family in the gorgeous autumnal foliage, took a tour of Frank Lloyd Wright's Fallingwater, attended a beautiful mountain wedding, and also managed to visit a few of my favorite restaurants (and people!) in Baltimore.<br />
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<tr><td class="tr-caption" style="text-align: center;">My family</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">My dear friend Kate & I at Golden West restaurant in Baltimore</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Ralph & I at the wedding<br />
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Aside from sharing a terrible head-cold, the whole trip was really lovely. It was so nice to catch up with old friends and visit with family. We also made a little excursion to Virginia to visit my very elderly grandma and grandpa. If you are ever thinking it's too late to start doing something, let my grandma be of inspiration to you. She is 93 years old and just learned how to play the ukulele this year. I won't go into any detail about how good (or not) she is, but she is determined. I hope I am still open-minded enough at that age to learn new skills. <br />
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When we returned to San Francisco, things really began to roll for Picnic. Suddenly, after months of very little activity, I have been getting lots of orders! I can't tell you how good it feels to finally be spending my weeks in the kitchen instead of at my computer. I've been boxing up and delivering apple pies, dutch apple cream cheese coffeecakes, gluten free cupcakes, pumpkin scones, and peppermint panda cookies. </div>
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In addition to all of that, I also organized a vegetarian feast & pop-up market at Kitchener Oakland. I gathered some of the food artisans that operate from the kitchen who were willing to make some vegetarian and vegan foods to sell. We planned the event on election night; so, we had a red white and blue theme and streamed live election coverage. <br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-zc4zOcnV9KA/ULLzWOhxRUI/AAAAAAAADjs/IiD4KYuOIHE/s1600/pig.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-zc4zOcnV9KA/ULLzWOhxRUI/AAAAAAAADjs/IiD4KYuOIHE/s640/pig.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photos courtesy of Paula Wirth</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-_Ai3yeHwY8A/ULL0COO7_KI/AAAAAAAADkE/7-717Rbfxk0/s1600/pandalove.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://3.bp.blogspot.com/-_Ai3yeHwY8A/ULL0COO7_KI/AAAAAAAADkE/7-717Rbfxk0/s640/pandalove.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">New peppermint panda fans</td></tr>
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The event was a HUGE success! We were packed with hungry people the entire evening. </div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-NKMxrged8II/ULLz249bryI/AAAAAAAADj8/sUT-RD0GatI/s1600/guests.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-NKMxrged8II/ULLz249bryI/AAAAAAAADj8/sUT-RD0GatI/s640/guests.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A sea of hungry people</td></tr>
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Some of the artisans even sold out of everything they brought to the party. And, of course, there was a very happy ending when Obama won the election! I love how the Kitchener has become a community hub, and I'm so glad I was able to make a night to celebrate the veggies in the bay area.<br />
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After all of that, I was pretty exhausted. I still had to catch my breath and dive right back into the kitchen to get ready for Thanksgiving, though. I catered several office parties and made a bunch of coffeecakes for a Thanksgiving pop-up sale. In the midst of the coffeecake baking, I rushed out to look at a house with Ralph, which we are now in the process of buying, thus ending a year-long search! <br />
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<tr><td class="tr-caption" style="text-align: center;">Our new house! It needs some work and will look very different when we are done. It will be beautiful, though!</td></tr>
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On Thanksgiving, we went to my cousin's house where we feasted with my very big and very thankful family:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Nc1T81Zywcc/ULL6asxivmI/AAAAAAAADk8/y5rwlebOiTE/s1600/thanksgivingfamily.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Nc1T81Zywcc/ULL6asxivmI/AAAAAAAADk8/y5rwlebOiTE/s640/thanksgivingfamily.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My west coast family Thanksgiving</td></tr>
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Needless to say, I am totally hung-over from all of the October/November mania. I have actually not left our apartment for anything other than my dog's potty breaks in the past two days. My kitchen looks a little bit like a bomb made up of sugar, flour, and ceramic serving platters exploded all over it. I'm sure I'll do something about that tomorrow. Today, I am staying in bed and planning my entire future home on Pinterest. </div>
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Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com2tag:blogger.com,1999:blog-4863902103228319909.post-29490270436478938832012-09-21T17:18:00.000-07:002012-09-21T17:40:21.588-07:00Pumpkin Cheesecake Parfait with Cardamom CreamThis is what happens when my oven breaks.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin Cheesecake Parfait with Cardamom Cream</td></tr>
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The cold evenings we've been having here in San Francisco have brought out the pumpkin cravings. A recent visit to Target where I was bombarded with spicy scented candles and Halloween decor didn't help. I even bought some Celestial Seasonings chai tea (and was grossly disappointed). I do not recommend. </div>
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I've also spent the last few evenings watching The Wire (in preparation for a return visit to Baltimore next month), wrapped in an over-sized scarf, a knee length sweater over a thermal henley, sweat pants, and stripy socks on my feet. I am such a wimp. Clearly, San Francisco took the girl out of the country AND the country out of the girl. To be honest, I think my brain likes to play this trick on my body so I can think it's fall. We don't really get much of a fall here; so, I don't usually even know it's time to get nostalgic until Starbucks brings out their pumpkin spice lattes. It's not fall until Starbucks says it's fall. Sadly, in my world, this is true.</div>
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Anyway, I was dressed up in my new fall clothes (like new school clothes, remember those? Ah, they were the BEST) with the windows open, so I could be more dramatic about the chill in the air. I also had spiced candles burning and water for tea boiling when the urgency to bake struck. I needed to make something with pumpkin, like, yesterday. My mind immediately went to the <a href="http://picnicfare.blogspot.com/2011/10/pumpkin-poppets-vegan-pumpkin-sandwich.html" target="_blank">pumpkin poppets</a> I made last year at about this time. Mmmm...fluffy pumpkin pillows with cream cheese filling:</div>
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I got out some cans of pumpkin and the cream cheese. That's when I remembered. Our oven is broken. As you can probably imagine, this is not ideal.</div>
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With my desperate craving for pumpkin refusing to be ignored, I decided to invent a no-bake pumpkin dessert, instead. And, I have been eating it ever since. I can't stop myself. It's too good to be true. I didn't even save any for Ralph to try. This has something to do with the fact that he doesn't truly appreciate pumpkin. Pumpkin could replace my sun & moon; and, he makes the "meh face" when he eats it. I can't even be in the same room as someone who is eating pumpkin cheesecake and saying, "It's okay…could use some chocolate, though." This is a purely fictitious statement; but, in my head Ralph is saying it. And, I'm having a hard time forgiving him for it. </div>
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This recipe only takes about 5ish minutes to throw together. What? Yes, 5ish minutes. Ok, before you all get really mad at me for making dessert so easy to indulge in, I'm going to give you some tips on how you can make this dessert relatively healthy. Typically I would have used homemade ginger cookies for this recipe; but, since the oven is broken I cheated with Newman's brand. <b>BTW, gluten free, grain free, and refined-sugar-free friends: This ridiculously easy recipe is also for YOU! </b> </div>
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<b><i>Pumpkin Cheesecake Parfait with Cardamom Cream</i></b></div>
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<i>Original recipe by Emily Haydel of Picnic Bakery</i></div>
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<i>Serves 4 conservatively, 2 generously, or 1 greedily</i></div>
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<i><b>Ingredients:</b></i></div>
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<i><span class="Apple-style-span" style="font-style: normal;"><i>8 Newman's ginger sandwich cookies, graham crackers, or 1 cup chopped pecans</i></span></i></div>
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<i><b>For the pumpkin cheescake filling:</b></i></div>
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<i>1 cup pumpkin puree</i></div>
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<i>8 oz container of Tofutti or brand of choice "cream cheese"</i></div>
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<i>3/4 tsp ground cinnamon</i></div>
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<i>1/2 tsp ground ginger</i></div>
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<i>1/8 tsp ground allspice</i></div>
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<i>1/8 tsp ground cloves</i></div>
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<i>1/8 tsp ground nutmeg</i></div>
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<i>2 Tbs maple syrup or agave nectar</i></div>
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<i>1/2 tsp xanthan gum</i></div>
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<i><b>For the whipped cardamom cream:</b></i></div>
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<i>1 can full fat coconut milk- refrigerated at least 4 hours until separated</i></div>
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<i>seeds from about 4 cardamom pods ground to a fine powder in a mortar & pestle</i></div>
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<i>2 Tbs maple syrup or agave nectar</i></div>
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<i>1/4 tsp xanthan gum</i></div>
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<i><b>Directions:</b></i></div>
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<i>Follow in order, and you won't have to wash your food processor between steps:</i></div>
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<i>1. Put Newman's ginger cookies into the bowl of food processor and pulse until they are crumbs. If not using ginger cookies, skip this step. Feel free to use any cookie, graham crackers, or nuts of your choice. <b>Use pecans if you are gluten-intolerant or if you are trying to keep this recipe on the healthy side.</b> Empty contents out into a bowl.</i></div>
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<i>2. Add all of the pumpkin cheesecake ingredients to the empty bowl of your food processor. Blend until well incorporated, remembering to scrape down the sides. Empty puree into a bowl.</i></div>
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<i>3. Scoop coconut milk solids into a medium bowl and add agave <b>or</b> maple syrup. Whip until incorporated. Add cardamom powder and xanthan gum and whip until thickened. </i></div>
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<i>4. Assemble the pumpkin cheesecake, crushed cookie (or chopped nuts), and whipped cardamom in layers in glass serving dishes. Top with whipped cardamom cream, a sprinkle of crushed cookie, and garnish with pecans.</i></div>
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<i><b>Tip: If you would like to make this into a no-bake pumpkin cheesecake, just add some melted earth balance to the cookie crumbs, press into a pie or tart pan, fill with the filling, and refrigerate until set. Serve topped with the whipped cardamom cream and a sprinkle of extra crumbs or chopped pecans. </b></i></div>
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<b><i>*</i><i>For a gluten free version of the no-bake pumpkin cheesecake, pulse pecans into a course flour, stir in melted earth balance and proceed as listed above.</i></b></div>
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<tr><td class="tr-caption" style="text-align: center;">Pumpkin Cheesecake Parfait with Cardamom Cream</td></tr>
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Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com10tag:blogger.com,1999:blog-4863902103228319909.post-86690900369708611862012-08-27T18:13:00.002-07:002012-08-27T20:30:38.983-07:00Parties and PiesWow, where did August go? I baked my way through a whole month without stopping for a breath! It's time for us to catch up. Here's what I've been doing:<br />
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I joined a new kitchen in Oakland aptly named <a href="https://www.facebook.com/KitchenerOAK" target="_blank">Kitchener Oakland</a>. This is the certified kitchen from which I will be doing all of my baking. It is such a great space! The lovely owner/operator Sophia (on the left in the photo below), kindly held a party in the Kitchener for all of the new bakers and chefs who rent space there to sample out their fare. <br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-E-gBEx0RUec/UDvkYsNCynI/AAAAAAAADbM/SW3a1vIq1d8/s1600/IMG_7609.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-E-gBEx0RUec/UDvkYsNCynI/AAAAAAAADbM/SW3a1vIq1d8/s640/IMG_7609.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sophia of Kitchener Oakland (left)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Setting up</td></tr>
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I brought peanut butter pies with chocolate chambord ganache:<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TFlZOq94WS0/UDvdbDguX2I/AAAAAAAADas/Z4p5nSIQyU4/s1600/418720_10100343534940138_1957632111_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="chocolate chambord ganache" border="0" height="640" src="http://3.bp.blogspot.com/-TFlZOq94WS0/UDvdbDguX2I/AAAAAAAADas/Z4p5nSIQyU4/s640/418720_10100343534940138_1957632111_n.jpg" title="peanut butter pie " width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut butter pie with a chocolate cookie crust, peanut butter mousse, and chocolate ganache with a hint of chambord</td></tr>
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It was such a great time and we had an estimated turn-out of over 400 guests! It was packed with hungry munchers for hours and hours:</div>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-F6HtCtaL0FM/UDvl88ox7qI/AAAAAAAADbY/csc6M-_b004/s1600/IMG_7453.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://2.bp.blogspot.com/-F6HtCtaL0FM/UDvl88ox7qI/AAAAAAAADbY/csc6M-_b004/s640/IMG_7453.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cake in the far right corner was infused with tobacco. No joke. It was addictive. </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Isn't it a cute kitchen?! I love the pink walls :) </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">This is one of very few good shots of me from the night. According to the camera, I spent the entire evening hunched over peanut butter pies, drinking wine, and making horrid faces at everyone. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-NVHsplISw6Q/UDvmycIKyFI/AAAAAAAADb0/0EdS1YIagQs/s1600/IMG_7621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://3.bp.blogspot.com/-NVHsplISw6Q/UDvmycIKyFI/AAAAAAAADb0/0EdS1YIagQs/s640/IMG_7621.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">At times it was hard to move through the crowd</td></tr>
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<a href="http://1.bp.blogspot.com/-ZH5wXOBAnRQ/UDvnBkeqe9I/AAAAAAAADb8/kszSYAsjbOo/s1600/IMG_7433.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ZH5wXOBAnRQ/UDvnBkeqe9I/AAAAAAAADb8/kszSYAsjbOo/s640/IMG_7433.jpg" width="640" /></a></div>
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There were so many options to choose from! There were several cakes, muffins, jams, cold-brewed coffee, baked cheese balls, fresh juices, mock tuna salad (vegan!), gluten free cookies, and even some hot foods. </div>
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The Kitchener will be having many more events in the future! Please stay tuned <a href="http://www.facebook.com/picnicbakery" target="_blank">here</a> and <a href="https://www.facebook.com/KitchenerOAK" target="_blank">here</a> to be sure to get an invite to the next event.</div>
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I had to leave the party early because the very next day, I was entering a pie contest at <a href="http://omnivorebooks.com/" target="_blank">Omnivore Books</a>. I got up super early and baked several more pies to give out as samples:</div>
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<a href="http://1.bp.blogspot.com/-bBbZ1El5fEA/UDvrdlyauXI/AAAAAAAADcg/P4Qp6ZdFj9U/s1600/IMG_7731.JPG" imageanchor="1"><img border="0" height="426" src="http://1.bp.blogspot.com/-bBbZ1El5fEA/UDvrdlyauXI/AAAAAAAADcg/P4Qp6ZdFj9U/s640/IMG_7731.JPG" width="640" /></a></div>
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The pie contest was pretty fun up until the part where I didn't win. I lost to a s'mores pie, which I didn't think was that exciting. I thought the potato and cheese one was the best. It tied for second place with an apricot plum pie. There were something like 45 entries and mine was the only vegan one. </div>
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<tr><td class="tr-caption" style="text-align: center;">1st prize s'mores pie: middle right</td></tr>
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It was a very crowded affair. Once again, Ralph and I found ourselves packed like sardines into a small room with lots of hungry people. </div>
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<tr><td class="tr-caption" style="text-align: center;">The potato cheese pie</td></tr>
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As I was leaving, there were several women hovering over my remaining samples, so I know it was going down well, even if it didn't win. I scowled the whole way home. I am obviously not as good at losing as I am at winning. </div>
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The entire following week was spent in preparation for yet another weekend of baking. I spent two days straight in the Kitchener, baking and decorating 250 cupcakes of 5 different flavors for a commitment ceremony. </div>
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<tr><td class="tr-caption" style="text-align: center;">250 Cupcakes</td></tr>
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Ready for the run-down? Red velvet cake with vanilla "cream cheese" frosting, vanilla cake with coconut-lime frosting and a mango garnish, gluten-free chocolate cake with vanilla "cream cheese" frosting a strawberry garnish with chocolate drizzle, chocolate cake with caramel glaze and toasted coconut with chocolate drizzle, ginger cake with vanilla "cream cheese" frosting and candied orange peel. Stop drooling for a minute and consider how much work each of those words implies. Because I sure didn't. </div>
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<tr><td class="tr-caption" style="text-align: center;">Not the best picture, but you get the idea</td></tr>
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Since these were for my first real (non-friend) customers, I grossly undercharged for them. Lesson learned! When you don't break even after a week of planning and two high-stress days in the kitchen (no matter how lovely the kitchen is), you have to choose between laughing and crying. Fortunately, it was all a very good learning experience and I was able to laugh about losing money on it. I learned a lot about how long it takes to complete a project like this, and how useful it is to have a good natured and calm helper (or preferably a <strike>slave</strike> boyfriend because they are free) to wash dishes and bring you things. Possibly the biggest lesson I learned is that more flavors = a LOT more work. I'll be sure to remember this when taking orders in the future. </div>
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I'm so glad we got the cupcakes to the venue on time. I was scrambling to beat the clock; and, I was still covered in flour and sugar when we delivered them. Another lesson learned: Don't wear black on decorating day, even if you think it will make you look more professional during delivery. </div>
Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com9tag:blogger.com,1999:blog-4863902103228319909.post-33290429747791357622012-07-31T18:05:00.002-07:002012-08-01T12:42:40.728-07:00Lemon Blueberry Porch cakeEver since the cupcake contest, my life has been a whirlwind of activity. Fortunately for me, that means I've been doing a lot of baking. I put together a cupcake tasting for a couple who is getting married, whipped up a German chocolate birthday cake for a friend's sister, and finally I put together this scrumptious little number for a dinner party yesterday:<br />
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<a href="http://4.bp.blogspot.com/-1_veYJUGBvI/UBhcei_T31I/AAAAAAAADY8/JoL5I-WcFe8/s1600/IMG_7376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="whipped lemon coconut cream, vegan cake, summer cake, picnic bakery" border="0" height="640" src="http://4.bp.blogspot.com/-1_veYJUGBvI/UBhcei_T31I/AAAAAAAADY8/JoL5I-WcFe8/s640/IMG_7376.jpg" title="lemon blueberry layer cake" width="426" /></a></div>
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It <i>should</i> have been a relatively simple thing to throw together.</div>
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This cake behaved like a sneaky seven year old child. It had a little temper-tantrum; but, I handled it with the gentle grace of a good cake-mother. </div>
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What happened was, I loved the tanginess of the lemon coconut whipped cream so much that I initially tried to put it between the cake layers. It seemed to be working. I turned my back on it for a moment and turned back around just in time to catch the top layer in my open hands as it attempted to escape by slithering right off the bottom layer in a slip-n-slide of lemon coconut fluff. </div>
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A little bit stunned by the very sudden appearance of foam-coated cake in my hands, I just stood there, in the middle of the kitchen, dripping whipped frosting on the floor. It was awkward. Luckily, there was a parchment paper sitting on the counter and I was able to wiggle the cake onto it. Using a spatula, I scraped the cake clean and started over again, this time filling the layers with better-behaved blueberry filling. After that little incident, all was right in Emily's little world of cake. I can't be the only person things like this happen to in the kitchen, can I? Anyone?</div>
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With the help of toothpicks, plastic wrap, and a blast of car air conditioning, I managed to safely arrive at the party with an intact cake. The dinner was a lot of fun and happened to be in the most beautiful kitchen I've seen in a long time. It was full of functional vintage equipment and was painted such lovely colors:</div>
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<a href="http://3.bp.blogspot.com/-Y6yY9eE5Ygg/UBhj4x1mCnI/AAAAAAAADZU/niFD8YbEetE/s1600/IMG_7380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="whipped lemon coconut cream, vegan cake, summer cake, picnic bakery" border="0" height="426" src="http://3.bp.blogspot.com/-Y6yY9eE5Ygg/UBhj4x1mCnI/AAAAAAAADZU/niFD8YbEetE/s640/IMG_7380.jpg" title="lemon layer cake" width="640" /></a></div>
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The hostess sells blueberries at local farmer's markets (in fact, my cake featured her berries). Most of the guests were friends of hers from other market booths, including a woman named Emmy who makes pickles and preserves. I got to try some of her beets, and they were reeeeeally good. You can find her little jars of goodness, including her award-winning pickled cauliflower at Buyer's Best Friend on Haight Street at Cole. </div>
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After a delicious home cooked farmer's market dinner eaten on the rustic front porch stoop of a beautiful Berkeley home; and, after a few glasses of wine and a couple of bad jokes, it was time for cake. </div>
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<a href="http://2.bp.blogspot.com/-hsBlOY-clYM/UBhniMu4vjI/AAAAAAAADZk/9ySxw0uTHZo/s1600/IMG_7395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="whipped lemon coconut cream, vegan cake, summer cake, picnic bakery" border="0" height="640" src="http://2.bp.blogspot.com/-hsBlOY-clYM/UBhniMu4vjI/AAAAAAAADZk/9ySxw0uTHZo/s640/IMG_7395.jpg" title="lemon mayer cake" width="426" /></a></div>
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I live for cake time. Also, if kitchens were detachable, I would've stolen this one. Then I would've felt very bad and given it back. Except for the refrigerator.</div>
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<a href="http://1.bp.blogspot.com/-CPpMZlTYWcM/UBhqWBK_BGI/AAAAAAAADaA/b0CgSu6LF9U/s1600/IMG_7399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="whipped lemon coconut cream, vegan cake, summer cake, picnic bakery" border="0" height="426" src="http://1.bp.blogspot.com/-CPpMZlTYWcM/UBhqWBK_BGI/AAAAAAAADaA/b0CgSu6LF9U/s640/IMG_7399.JPG" title="lemon layer cake recipe" width="640" /></a></div>
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<b>Lemon Blueberry Porch Cake</b></div>
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<i>Original recipe by Emily Haydel of Picnic Bakery</i></div>
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<i>This cake features sweet lemon cake and blueberry filling offset by a cool and tangy lemon-coconut whipped cream frosting. It makes a perfect summertime treat as it tastes best slightly chilled.</i></div>
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<b>Blueberry Filling Ingredients:</b></div>
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4 cups fresh blueberries</div>
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3/4 cup sugar</div>
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Juice of 1/2 a lemon</div>
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2 Tbs cornstarch</div>
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1/2 tsp xanthan gum</div>
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<b>Whipped Lemon Coconut Cream Ingredients:</b></div>
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3 cans full fat coconut milk (refrigerated over night, solid part only)</div>
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8 oz vegan cream cheese (room temp)</div>
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3/4 cup powdered sugar</div>
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1/2 tsp xanthan gum</div>
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1 Tbs lemon zest</div>
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Lemon Curd (see below)</div>
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<b>Lemon Curd Ingredients:</b></div>
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2/3 cup sugar</div>
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3 Tbs all-purpose flour</div>
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1 cup fresh squeezed lemon juice, pulp removed</div>
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1/2 tsp xanthan gum</div>
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2 Tbs earth balance</div>
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<b>Lemon Cake Ingredients:</b></div>
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2 cups almond milk</div>
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2 Tbs apple cider vinegar</div>
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2 1/2 cups all purpose flour</div>
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4 Tbs cornstarch</div>
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1 tsp baking soda</div>
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1 1/2 tsp baking powder</div>
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1 tsp salt</div>
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1 1/2 cups sugar</div>
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2/3 cup canola oil</div>
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4 tsp vanilla extract</div>
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1/2 tsp orange extract</div>
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1 1/2 Tbs lemon zest</div>
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<b>1. Blueberry Filling Instructions:</b></div>
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In a medium sauce pan, mash 3 cups of blueberries with a potato masher. Stir in sugar, xanthan gum, cornstarch, and lemon juice and heat over medium-high heat stirring vigorously to incorporate. Once mixture begins to bubble, reduce heat to a simmer and cook an additional 2 minutes, continuing to stir. There will be white lumps from the xanthan gum. Try to press them out with the spoon, but don't worry if they are small, they will break down after the mixture cools and is stirred again. <b> </b>Stir in the remaining whole blueberries. <b> </b>Cool and then cover and refrigerate until you're ready to assemble the cake.</div>
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<b>2. Lemon Curd Instructions:</b></div>
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Whisk together the sugar, flour, and xanthan gum in a small sauce pan. Turn on the heat to medium-high and whisk in the lemon juice. Continue to whisk until mixture begins to warm. Add the earth balance and continue to whisk the mixture as it melts. Keep whisking until mixture begins to bubble and then whisk for another minute more. Pour into a heat safe bowl and refrigerate until ready to use.</div>
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<b>3. Whipped Coconut Cream Instructions:</b></div>
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With an electric mixer, mix the vegan cream cheese on low until light and fluffy. Add the coconut milk solids and mix on medium until fluffy. Add powdered sugar, xanthan gum, and lemon zest and mix on high until very fluffy and stiff peaks form. Fold in the chilled lemon curd. Refrigerate until ready to use.</div>
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<b>4. Lemon Cake instructions:</b></div>
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Preheat oven to 350 degrees. Line two 9 inch cake rounds with parchment and spray with oil. In a large bowl, combine the almond milk and vinegar and whisk together. Let sit for five minutes to curdle. In a medium sized bowl, sift together the flour, baking soda, baking powder, salt, and cornstarch. Whisk the sugar, lemon zest, oil, and extracts into the milk/vinegar mixture. Slowly stir the dry ingredients into the wet ingredients until no large lumps remain (some small lumps are okay). Evenly distribute the batter into the two cake pans. Bake at 350 for 30-40 minutes until toothpick in center comes out clean. Cool for five minutes in pan, then dump out on parchment lined counter and lift (on parchment) to wire cooling rack.</div>
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<b>5. Assembly:</b></div>
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Once the cake layers have cooled completely, place one layer bottom-side-up on your cake plate. Cover with a layer of blueberry mixture and then spread with a very thin layer of lemon coconut frosting. Place second layer bottom side up on top and push down gently to make sure it is firmly situated. Pipe some of the whipped frosting around the edges. Make it thick enough and high enough to hold the blueberry filling in. (I piped three rows around the outside edge). Fill the center hole with the remaining blueberry filling and push carefully up to the edges of the piped frosting. If they touch and get messy, just pipe another ring of frosting over top. Refrigerate until ready to serve.</div>
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<b>6. Enjoy</b></div>
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Gather some friends, pop open a chilled bottle of rose, make your way to the nearest front porch, and eat cake!</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com3tag:blogger.com,1999:blog-4863902103228319909.post-72536311682034507542012-07-17T13:00:00.000-07:002012-07-17T17:25:52.334-07:00Picnic Bakery Enters a Cupcake ContestLast Saturday I entered a vegan cupcake contest hosted by <a href="http://rpscollective.org/" target="_blank">Rock Paper Scissors Collective</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">Poppy gives the best pep-talks!</td></tr>
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The night before the contest, I couldn't sleep. I was completely anxiety-ridden and haunted by images of a huge warehouse full of pretentious vegan bakers, neon lighting, and sabotage. The morning of the contest, I couldn't eat breakfast or even drink coffee because my stomach was full of butterflies. (This may also be because I ate cupcake batter for dinner the night before). During the ride to the venue, I kept trying to think of reasons not to go and half-hoped we might get stuck in all-day traffic.</div>
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But we didn't. And I'm really glad because every detail of the day was the opposite of the dreaded images I had conjured. Upon our arrival, we were greeted by some of the collective members and we began to set up tables. </div>
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I brought Samoa cupcakes. Chocolate/vanilla marble cake, chewy caramel glaze, crunchy coconut topping, chocolate drizzle. <i>I know</i>. They were inspired by the girl scout cookies; so, I also made a Samoa cake in the shape of the cookie for display purposes:</div>
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<a href="http://4.bp.blogspot.com/-wfw0M1lmpRQ/UAWuWsyuFWI/AAAAAAAAC8I/MykdprDGUvM/s1600/IMG_7050.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-wfw0M1lmpRQ/UAWuWsyuFWI/AAAAAAAAC8I/MykdprDGUvM/s640/IMG_7050.jpg" width="640" /></a></div>
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I shared a table with a girl who made coconut cupcakes with chocolate frosting. We managed to be friends in spite of our similar cupcake flavors. At least we didn't wear the same dress!</div>
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<a href="http://3.bp.blogspot.com/-Uz9cpVdE2EU/UAWu9ZaahDI/AAAAAAAAC8U/Tx_NlJ_rhPc/s1600/IMG_6915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Uz9cpVdE2EU/UAWu9ZaahDI/AAAAAAAAC8U/Tx_NlJ_rhPc/s640/IMG_6915.jpg" width="426" /></a></div>
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Across the room, there was some more friendly cupcake competition. A group with purple hair arrived to set up their display for Fluffer Nutter cupcakes:</div>
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<a href="http://4.bp.blogspot.com/-AI_fjIr9AAA/UAWv1_EHwbI/AAAAAAAAC8c/FMBkj7qfSzw/s1600/IMG_7001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-AI_fjIr9AAA/UAWv1_EHwbI/AAAAAAAAC8c/FMBkj7qfSzw/s640/IMG_7001.JPG" width="640" /></a></div>
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Next to them, was a cute couple who brought a very inspired Thaikiki cupcake. It was a peanut and coconut cupcake with avocado lime frosting. The flavors were delicate and the presentation was adorable with little wooden crates and jars of sliced limes:</div>
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<a href="http://3.bp.blogspot.com/-NK3IdCX6Wo4/UAWxmO5cbKI/AAAAAAAAC8w/U0shvU1UiR8/s1600/IMG_7016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-NK3IdCX6Wo4/UAWxmO5cbKI/AAAAAAAAC8w/U0shvU1UiR8/s640/IMG_7016.jpg" width="640" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">I love his cupcake vs. cupcake t-shirt</td></tr>
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By the time we were all set up, a line had formed outside. It wrapped around the block.</div>
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<a href="http://2.bp.blogspot.com/-ewbc15rIzAE/UAWz0ufsULI/AAAAAAAAC9M/CnhzbMM1ESk/s1600/IMG_7109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ewbc15rIzAE/UAWz0ufsULI/AAAAAAAAC9M/CnhzbMM1ESk/s640/IMG_7109.JPG" width="640" /></a></div>
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The next two and a half hours were a blur. We were bombarded by hungry cupcake eaters. The line moved consistently past the cupcake tables without break. I served cupcake quarter, after cupcake quarter, after cupcake quarter. My hands were totally covered in chocolate and caramel (as it turns out, that's not such a terrible situation to be in).</div>
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When I ran out of cupcakes, I was talked into cutting the Samoa cake. It was gone within three minutes.</div>
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<a href="http://3.bp.blogspot.com/-fiE371-97oY/UAW2ERmyqxI/AAAAAAAAC9g/Zc_ComVyq34/s1600/IMG_7288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-fiE371-97oY/UAW2ERmyqxI/AAAAAAAAC9g/Zc_ComVyq34/s640/IMG_7288.JPG" width="640" /></a></div>
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Then people started eating coconut crumbs off the demolished cupcake platter. </div>
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We estimated that over 200 people turned out to judge cupcakes. They did some serious damage.</div>
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Meanwhile, Poppy was busy making friends outside:</div>
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Finally, the tallies were in and the winners were announced by a couple of the Rock Paper Scissors ladies.</div>
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This is the girl who took home 1st place prizes and was voted "Best Vegan Cupcake In The Bay Area":</div>
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<tr><td class="tr-caption" style="text-align: center;">I deserved it. If nothing else, for keeping those shoes on my feet the whole day!</td></tr>
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I'm already looking for the next contest. I think I might be addicted to winning. <br />
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<a href="https://plus.google.com/photos/105310937178149751109/albums/5766294480436928721?authkey=CODrgJ3r5d-UqgE" target="_blank">For more pictures from the event, click here.</a></div>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com5tag:blogger.com,1999:blog-4863902103228319909.post-7550606452853928412012-06-18T17:02:00.000-07:002012-06-18T18:48:13.039-07:00Among Other Things, Picnic Attends A Food SwapI've been super busy. The bakery is becoming more of a reality with every day that passes. I go from feeling excited to nervous to terrified and back again on an almost hourly basis. Things have really been coming together over the last couple of weeks. Here's the latest:<br />
<br />
1. I should formally announce that I will be setting up a storefront on Haight Street in the old <a href="http://www.huffingtonpost.com/2012/03/26/red-vic-movie-house_n_1379963.html" target="_blank">Red Vic movie theater</a> when the building reopens under its new name, <a href="http://secondactsf.com/" target="_blank">Second Act</a>. Second Act, which will house several food-related businesses in addition to an event space, should be open by the year's end.<br />
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2. I have found a certified kitchen rental just around the corner from the future storefront from which I will be able to do my baking. I can't even tell you how lucky this is! It's the kind of luck that only happens in movies. Or, apparently in movie theaters.<br />
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3. I have a plan that involves nitrogen and pandas. Yes, you read that right. I've discovered nitrogen packaging and plan to try it out on my peppermint panda cookies. If it works well, you will soon be able to purchase these cookies in San Francisco stores! Fingers crossed- if it works REALLY well, I will also be able to ship them by mail! Hello, east coast friends. I'll let you know how it goes! Nitrogen packaging is actually really great for packing bulk foods. If you are the type to buy bulk dry foods, (oatmeal, beans, lentils, etc.) you may want to start doing this at home. It's inexpensive and helps you maintain freshness. Here is a ridiculously boring and extremely useful video about how to do nitrogen packaging. Do not watch it unless you are sincerely interested, because it's seriously reminiscent of high school shop class.<br />
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4. I have a page up on my <a href="http://www.picnicbakery.com/" target="_blank">website</a>. It's not finished, but it is cute thanks to the design work of the lovely <a href="http://leallen.com/" target="_blank">Laura Allen</a>! <br />
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5. I have spent hours working on the pricing for my baked goods, business expenses, and various other numbery sort of money things. It has scrambled my brains and made my ears smoke. I. hate. numbers. Thankfully, my darling boyfriend has created a whole series of inter-connected spreadsheets that will do the math for me. If I ever learn how to use it. I will. Tomorrow.<br />
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6. If you haven't already done so, please go to <a href="http://www.facebook.com/picnicbakery" target="_blank">Picnic's facebook page</a> and "like" it. I will be posting special offers, food-related information, and bakery news for my followers once the business is open.<br />
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7. I went to a food swap with some of my peppermint pandas last week. I forgot my camera at home, but thankfully Vanessa Vichit-Vadakan of <a href="http://beetgoeson.blogspot.com/" target="_blank">The Beet Goes On</a> took some good ones and was willing to share them with me.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-jkEmV0tG1MA/T9-rgaJtX-I/AAAAAAAACgw/EBA4bKdAkSY/s1600/DSC_4866.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jkEmV0tG1MA/T9-rgaJtX-I/AAAAAAAACgw/EBA4bKdAkSY/s640/DSC_4866.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picnic Bakery's Peppermint Pandas</td></tr>
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I arrived with several boxes of peppermint pandas and left with the following:<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-tjlI-s3NrsQ/T9-sja_EvbI/AAAAAAAACg4/j7CBxRWjwHM/s1600/DSC_4891.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://4.bp.blogspot.com/-tjlI-s3NrsQ/T9-sja_EvbI/AAAAAAAACg4/j7CBxRWjwHM/s640/DSC_4891.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Aimee's Pickled Ginger Peaches <br />
These were such a unique flavor! Spicy clove and ginger, vinegar, and sweet peaches. I think they'd be great over cinnamon-vanilla ice cream. Okay, kitchen…here I come.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Kelly's Limoncello <br />
This was made from the lemons on her family's property. It was a great consolation prize for Ralph who couldn't join me for the swap. And how cute is the recycled packaging!?</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Melissa & Angela's Tea & Cookies <br />
They have GF options! <a href="http://www.facebook.com/tipsy.tea">http://www.facebook.com/tipsy.tea</a> I ate about half of these in one sitting. My labrador, Poppy ate the rest of them and probably in one gulp. I was very disappointed when I came home to find the empty bag!</td></tr>
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-Jc5tS9pMLtI/T9-s6D1LprI/AAAAAAAAChQ/6dGi-tnqbl4/s1600/DSC_4950.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="http://1.bp.blogspot.com/-Jc5tS9pMLtI/T9-s6D1LprI/AAAAAAAAChQ/6dGi-tnqbl4/s640/DSC_4950.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vanessa's Spring Tonic Concentrate <br />
Made with citrus peel, rose petals, star anise, laurel, and spearmint. I can't wait to mix some drinks with this lovely concoction!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Meredyth's Nutella Almond Cranberry Granola <br />
YUM. This has been my go-to snack all week!</td></tr>
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It was such a great way to meet other foodies and try samples of their homemade specialties. The event was hosted by the ladies of <a href="http://www.homemadetrade.blogspot.com/" target="_blank">SF Swappers</a>. They hold these events fairly regularly, and I encourage my SF foodie friends to sign up for the next one. As far as I know, they don't have anything scheduled right now, but you can follow them on <a href="https://www.facebook.com/SFSwappers" target="_blank">facebook</a> or <a href="http://www.facebook.com/l.php?u=http%3A%2F%2Ftwitter.com%2FSFSwappers&h=tAQGSsYhm" target="_blank">twitter</a> to stay informed.</div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com6San Francisco, CA, USA37.7749295 -122.419415537.6750655 -122.5766575 37.874793499999996 -122.2621735tag:blogger.com,1999:blog-4863902103228319909.post-42241277066679946822012-06-04T16:41:00.000-07:002012-06-04T16:44:19.402-07:00Pistachio Rosewater Coconut Ice Cream<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-oMkjRd91M5M/T80wfB5tCZI/AAAAAAAACgA/bxAsKOu8PyA/s1600/IMG_6668.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="vegan ice cream" border="0" height="620" src="http://1.bp.blogspot.com/-oMkjRd91M5M/T80wfB5tCZI/AAAAAAAACgA/bxAsKOu8PyA/s640/IMG_6668.JPG" title="pistachio rosewater coconut ice cream" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pistachio Rosewater Coconut Ice Cream</td></tr>
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This is the first time I ever made ice cream. And it is definitely not the last. <br />
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Oh how I love making ice cream! I just can't get over how easy it is. Move over blocks of frozen spinach, there's a new habit moving in.<br />
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I have been wanting to make something pistachio rosewater flavored for quite awhile and saw this experiment as a perfect opportunity. The pistachio and rosewater are subtle flavors that blend well with the slightest hint of coconut. Ralph said he couldn't even taste the coconut, which is good because you don't always want that flavor in your ice cream and if these light notes were able to mask the main ingredient, anything can. <br />
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I decided to sweeten this recipe using agave nectar which gives the ice cream a delicate honey flavor without making it overly sweet. My understanding is that agave is a little bit easier for diabetics to process than regular sugar. It still has sugar in it; so, be careful if making this for someone who is diabetic. Always check to see if agave is safe for them, first. <br />
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<a href="http://2.bp.blogspot.com/-8-fTmUcUBXs/T81FMplfqCI/AAAAAAAACgg/SuVC0FCU_L0/s1600/IMG_6724.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="http://2.bp.blogspot.com/-8-fTmUcUBXs/T81FMplfqCI/AAAAAAAACgg/SuVC0FCU_L0/s640/IMG_6724.jpg" title="Agave nectar rosewater pistachios " width="474" /></a></div>
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I know I've talked about xanthan gum a few times, but I just want to sing its praises one more time. Xanthan gum works really well at giving liquids a thicker, sometimes custard-like, sometimes jelly-like texture. I use it in nearly everything. This doesn't have to be confined to vegan baking, my friends. You can use this anytime you need to make things custard-like; and, it makes a great lower fat alternative to eggs in those types of recipes. Not only does it thicken liquids, it also helps to keep milks from getting icy in the freezer. Even regular dairy ice cream usually has xanthan gum listed as an ingredient for this very reason. <br />
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<b>Pistachio Rosewater Coconut Ice Cream</b><br />
<i>Recipe by Emily Haydel of Picnic Bakery</i><br />
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2 cans full fat coconut milk<br />
1/4 cup (+ more to taste) agave nectar<br />
1/4 teaspoon sea salt<br />
3/4 cup unsalted pistachios (shells removed)<br />
3/4 teaspoon xanthan gum<br />
3 tablespoons rosewater<br />
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1. Whisk together coconut milk, salt, and agave. Sweeten to taste. <br />
2. Add xanthan gum and whisk well.<br />
3. Break up pistachios with a mortar & pestle, add to milk mixture<br />
4. Pour coconut/pistachio mixture into a medium saucepan<br />
5. Bring to a boil over medium heat. Reduce heat to low and simmer for about 15 minutes, stirring frequently.<br />
6. Allow to cool slightly, then pour the ingredients into a bowl and refrigerate for at least an hour until chilled.<br />
7. Remove bowl from fridge, stir well, then pour into ice cream maker<br />
8. Once the ice cream is of a thick consistency, pour it into a freezer-safe container and freeze until ready to serve.<br />
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That's it! Too easy. <br />
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This ice cream is great drizzled with a little extra agave nectar and a sprinkle of crunched up pistachios. <br />
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<tr><td class="tr-caption" style="text-align: center;">Pistachio Rosewater Coconut Ice Cream</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com2tag:blogger.com,1999:blog-4863902103228319909.post-72858343589326161852012-06-01T19:33:00.001-07:002012-06-01T23:55:46.260-07:00Strawberry Rhubarb DanishesThis week, I've become obsessed with googling images of tarantulas. If you know me at all, you understand why this is weird. You see, I am convinced that if I were to ever see a tarantula in real life, I would drop dead from fright. I couldn't just pass out, because then I would wake up on the ground <i>next to a giant spider</i>. And it might crawl on me. No, the only thing I could do is die. People always laugh when I tell them this. I don't think it's funny, because I'm pretty sure it's true. I've mentally walked myself through the entire process of seeing a tarantula; and, in the end I stop breathing, my heart stops beating, and I drop dead. <br />
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So, why have I become obsessed with googling tarantulas? Because I just found out <i>THEY LIVE IN BERKELEY</i>. If you're not familiar with the San Francisco bay area, look it up on a map. Then start planning my funeral. People have found tarantulas in their <i>living rooms</i> in the east bay. I can't. It's too much. So, I've decided I need to get over my fear before it kills me. I know they always say you need to face your fears to get over them. I theorize that facing this fear would only give me a strong desire to burn everything I own and move back to Maryland. Instead, I scroll through pages of California tarantulas muttering, "no." at each one. Ugh. I can't even tell you.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-PJKO2j9L-eo/T8lb4nIlXpI/AAAAAAAACfM/SoATJaoVzEk/s1600/Unknown-1.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="http://1.bp.blogspot.com/-PJKO2j9L-eo/T8lb4nIlXpI/AAAAAAAACfM/SoATJaoVzEk/s400/Unknown-1.jpeg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is about three hours south of here. Apparently, they even hold tarantula races. </td></tr>
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My other recent obsession makes my tummy rumble and does not cause phantom spiders to crawl up my legs. Rhubarb. I'm in love with this wonderful sour stalk. In my pink post from last week, I shared some of my favorite photos of pink rhubarb creations with the promise of making something of my own with the flavor of the season.<br />
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I was originally going to go with a classic strawberry rhubarb pie. I thought it would give me a chance to talk about my mom's moment of baking glory when she was awarded a ribbon for her strawberry rhubarb pie at the county fair. My mom is not big on making things from scratch. Don't get me wrong, she's capable. She's just more interested in doing other things with her time = not a foodie. The year she made strawberry rhubarb pie, we had just moved to the country from a more suburban neighborhood. We moved into a house at the end of a long drive and as far into the middle-of-nowhere as you can get. The previous tenants had grown rhubarb in one corner of what may have once been a garden. It was the only thing left standing and it grew into a big beautiful bush of green leaves every summer. That August, my mom, who was feeling inspired by her new country life, decided to bake a pie with rhubarb stalks from our yard. She used strawberries from a patch down the road. The pie was entered in our county fair (where it competed against magnificent pies made by Amish country grandmothers). She was so proud of her ribbon! I remember when we returned home with the pie, she invited some friends over to celebrate. I was probably eight years old and was so intrigued by the sweet red juices oozing from the crust once the pie was cut. I'm not sure what possessed me to do it; but, I actually took the pie server and scooped juices from the bottom and poured them all over the top crust of her beautiful pie! I'm sure there was a <i>serious</i> time-out involved. Having made a few pies of my own, I am actually surprised I was ever forgiven. Ooooh, my kid-karma is going to haunt me. <br />
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I changed my mind about making a pie when I discovered <a href="http://www.joepastry.com/" target="_blank">Joe Pastry's blog</a>. Oh wow. If you're into baking at all, this is an incredible resource! He has recipes and thorough how-tos complete with photos for every kind of pastry imaginable. I spent almost two hours clicking through his recipes. These are non-vegan recipes; but, I was able to successfully convert the one I used. <br />
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I decided to make danish pastries with homemade strawberry rhubarb jam:<br />
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<tr><td class="tr-caption" style="text-align: center;">Strawberry Rhubarb Danishes</td></tr>
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Thanks to the strawberries, they were red instead of pink; but, they were the perfect combination of rich, flaky, buttery, sweet, and sour. Let's just say, I had more than a bite.<br />
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For the jam, I chopped about a cup and a half of strawberries, and a cup and a half of rhubarb stalk. I put them in a pan and cooked them over medium heat until they started to release juices. Then I added about half a cup of sugar, stirred, then added another quarter cup of sugar. Once everything had cooked down and the rhubarb was tender, I removed it from the heat and whisked in about 2 teaspoons of xanthan gum. Then I poured the mixture into a glass dish and refrigerated it. <br />
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The <a href="http://www.joepastry.com/category/pastry/danish-pastry/" target="_blank">danish pastry dough recipe</a> I used was adapted from the one on Joe Pastry's blog. To make it vegan, I used earth balance instead of butter, reduced the salt to 1/4 teaspoon, and used Ener-g egg replacer (mixed with the appropriate amount of water) instead of the egg. <i>Warning: The process for making danish pastry dough is an all-day affair. You will spend a lot of time waiting for the dough to chill and rise. </i><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tiUZgQ2B7M0/T8l29UgDQQI/AAAAAAAACf0/bHwkL9n7Kyg/s1600/IMG_6635.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="426" src="http://2.bp.blogspot.com/-tiUZgQ2B7M0/T8l29UgDQQI/AAAAAAAACf0/bHwkL9n7Kyg/s640/IMG_6635.JPG" title="strawberry rhubarb danish" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Rhubarb Danishes</td></tr>
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I had extra dough, so I also made this danish coffee cake with strawberry rhubarb jam and vanilla bean cheesecake filling:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-seU4WuVIcCM/T8l0i2Z9JYI/AAAAAAAACfg/kLDvszw9LVQ/s1600/IMG_6650.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="426" src="http://1.bp.blogspot.com/-seU4WuVIcCM/T8l0i2Z9JYI/AAAAAAAACfg/kLDvszw9LVQ/s640/IMG_6650.JPG" title="strawberry rhubarb vanilla bean cheesecake filled coffeecake danish" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Strawberry Rhubarb and Vanilla Bean Cheesecake Filled Danish Coffeecake</td></tr>
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And I made bourbon raisin snails with the remaining pastry dough:<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-YI4uYpyO0Uk/T8l0_CP9eaI/AAAAAAAACfs/9FaVpBXD5xY/s1600/IMG_6644.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="danish pastry" border="0" height="426" src="http://1.bp.blogspot.com/-YI4uYpyO0Uk/T8l0_CP9eaI/AAAAAAAACfs/9FaVpBXD5xY/s640/IMG_6644.JPG" title="bourbon raisin snails" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bourbon Raisin Snails</td></tr>
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These were our favorite, by far. Ralph recently told me that he loves rum raisins. I told him if he wanted to make some, I'd bake something with them for him. He proceeded to make both bourbon and rum raisins. I tasted some rum raisins right from the jar and I do not recommend anyone else try doing that. These snails were so good, though. The bourbon raisins were plump and warm from the oven. I rubbed cinnamon, sugar, and earth balance into the dough and sprinkled it with the raisins before rolling it up. Everything got very melty and sweet. I drizzled vanilla icing over the tops for a little extra decadence. Mmmm…<br />
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In other news, I'm pleased to say Picnic Bakery's blog was nominated for an award. Unfortunately, there are a lot of hoops to jump through in order to register for the contest and I'm too busy working on getting this business going and keeping up with my blog writing to go through the process. But, I would like to thank Nichole from <a href="http://www.dulcedelicious.com/" target="_blank">dulce delicious</a> for nominating me. I encourage you to follow the link and check out her lovely blog. It's full of great recipes!Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com7San Francisco, CA, USA37.7749295 -122.419415537.6745235 -122.577344 37.8753355 -122.261487tag:blogger.com,1999:blog-4863902103228319909.post-43889305132863119342012-05-25T20:00:00.000-07:002012-05-25T20:40:04.711-07:00All Creatures Pink and Beautiful<div class="separator" style="clear: both; text-align: left;">
I have noticed I often pick out juices, sodas, and even foods that match my clothing colors. If you were to take a look at my pin boards on <a href="http://pinterest.com/picnicbakery/" target="_blank">Pinterest</a> right now, you would see an awful lot of pale pink. Enough to ward off boys forever. I have a <a href="http://pinterest.com/pin/223209725251534380/" target="_blank">strawberry yogurt cake recipe</a>, <a href="http://pinterest.com/pin/223209725251687317/" target="_blank">pink mixing bowl bakery labels</a>, a <a href="http://pinterest.com/pin/223209725251901278/" target="_blank">strawberry lemonade bathing suit</a>, and even a board devoted to <a href="http://pinterest.com/picnicbakery/pink-hair/" target="_blank">cotton candy hair inspiration</a>. I am clearly pink-obsessed and should probably try to become BFFs with a five year old girl so I can borrow (for keeps) from her extensive My Little Pony collection. Okay, I just took a moment to look up My Little Pony collections and I'm pretty sure I still want to own all of them. Is 29 too old for that?</div>
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<tr><td class="tr-caption" style="text-align: center;">Poesy Pony</td></tr>
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By the way, does anyone remember how good these ponies smelled? Like sweet magic plastic.</div>
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My hair is now a visual testimony to my current obsession:<br />
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<a href="http://4.bp.blogspot.com/-0zefMguZ0Dg/T7_04QKRdiI/AAAAAAAACdI/Ie5a0ZveESA/s1600/Photo+on+2012-05-25+at+12.45.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-0zefMguZ0Dg/T7_04QKRdiI/AAAAAAAACdI/Ie5a0ZveESA/s640/Photo+on+2012-05-25+at+12.45.jpg" width="435" /></a></div>
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I dyed it pastel pink. I'm pretty sure this isn't a midlife crisis. Those happen at 50, these days, right? It may look like a unicorn threw up all over my head; but, I can live with that . Before I did it, I asked my Facebook friends for objections and only got one. From my mother. And I am old enough to know that when mothers say "no," they really mean "yes." A mother saying "no" is the best form of encouragement she can give. So, I suggested that my mother dye her hair pink, too. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-91Ct8ZWeXdc/T8ANOOMSPmI/AAAAAAAACdg/hkEtlwmhTPQ/s1600/images.jpeg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="372" src="http://2.bp.blogspot.com/-91Ct8ZWeXdc/T8ANOOMSPmI/AAAAAAAACdg/hkEtlwmhTPQ/s640/images.jpeg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My dog is so lucky she's black. </td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BvgkxdmX2R0/T8BPiPK16uI/AAAAAAAACe8/CcrTeBGuZdc/s1600/pink-cat-pic-solent-image-1-701231935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="496" src="http://4.bp.blogspot.com/-BvgkxdmX2R0/T8BPiPK16uI/AAAAAAAACe8/CcrTeBGuZdc/s640/pink-cat-pic-solent-image-1-701231935.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So is my cat.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-XZGPpxSNoXE/T8ADYdaMntI/AAAAAAAACdU/FJCPj21LmBk/s1600/Emily-and-Her-Pink-Things_m.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-XZGPpxSNoXE/T8ADYdaMntI/AAAAAAAACdU/FJCPj21LmBk/s640/Emily-and-Her-Pink-Things_m.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Please don't let me do this.</td></tr>
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This isn't the first time I've had a color & flavor obsession. There was an incident a few years ago when I came home from grocery shopping to discover that nearly every single thing I bought that day was either orange scented, flavored, or colored. I bought orange scrubbing bubbles, a big bag of naval oranges, mandarin spice tea, orange-vanilla scented candles, and citrus dish liquid. I should probably also mention that I loaded all of these things into the hatchback of my brand new spicy-orange Chevy. True story. The cashier must have thought I was insane. Did I have a vitamin C deficiency? Was I subjected to subliminal messaging at a movie theater? Or, did I just wake up in an orange mood?</div>
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<a href="http://4.bp.blogspot.com/-esR3pP03jkk/T8APhmDWE5I/AAAAAAAACdo/d3k7AmxnNZc/s1600/images-1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="http://4.bp.blogspot.com/-esR3pP03jkk/T8APhmDWE5I/AAAAAAAACdo/d3k7AmxnNZc/s400/images-1.jpeg" width="400" /></a></div>
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I don't think this phenomenon is only happening to me. I've spent more time working in coffee shops than I probably should admit. One thing I began to notice as I was banging out portafilters and tapping away on cash register buttons was drink choice and how it correlates to clothing choice. The first time I noticed this was when I was ringing up a sale for a woman holding a bottle of Nantucket Nectars cranberry juice. She was wearing a cranberry colored ruffle blouse and a large faux garnet ring. I couldn't resist pointing out her color-coordinated drink and asked if she had chosen it to match her outfit. She gave me a surprised smile and admitted that she had been unaware of the synonymous color when she had selected her beverage.</div>
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That's when I began paying attention to juice sales. There were bottles of nearly every color in our beverage case, so all I had to do was wait and see. I was excited to find that nearly everyone who came through the line carrying a juice bottle wore colors to match their flavor choice. I wonder if this means we love fashion so much, we want to drink it? Has anyone else noticed this phenomenon? Have you ever gone on a color & flavor bender? I was telling my friend Julie about this and she wondered if goths only like burnt toast with their coffee. I think it's an excellent question and worthy of investigation. But, they probably wouldn't tell me about it. Not with my Poesy Pony hair.</div>
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<a href="http://3.bp.blogspot.com/-iwBlT5bIvDE/T8A-44TB6lI/AAAAAAAACeY/luTykxutNI4/s1600/images-6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-iwBlT5bIvDE/T8A-44TB6lI/AAAAAAAACeY/luTykxutNI4/s1600/images-6.jpeg" /></a></div>
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Maybe I have this pink itch because it's strawberry season and every food blog I see has posted something that looks like strawberries-and-cream in big beautiful, mouth-watering, melty ice-cream and fluffy pink frosting photographs. I salivate just thinking about them. Here are some that I've noticed lately:<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/--qZdobzOS5Q/T8BDZBOMdCI/AAAAAAAACew/KyDtqogzJFc/s1600/081.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/--qZdobzOS5Q/T8BDZBOMdCI/AAAAAAAACew/KyDtqogzJFc/s640/081.JPG" width="438" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://fragrantvanillacake.blogspot.com/2012/05/roasted-rhubarb-honey-cardamom-ice.html" target="_blank">Roasted Rhubarb Honey Cardamom Ice Cream</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-l5lGXze0EuY/T8BBxGhu_uI/AAAAAAAACeo/3CG12AYcPhU/s1600/223209725251878899_vvi3yMD6_f.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://2.bp.blogspot.com/-l5lGXze0EuY/T8BBxGhu_uI/AAAAAAAACeo/3CG12AYcPhU/s640/223209725251878899_vvi3yMD6_f.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://daisyt13.wordpress.com/2012/05/17/rhubarb-vanilla-bean-shortbread-bars-2/" target="_blank">Rhubarb Vanilla Bean Curd</a></td></tr>
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<tr><td style="text-align: center;"><span class="Apple-style-span" style="margin-left: auto; margin-right: auto;"><a href="http://www.blogger.com/goog_1637918228"><img border="0" height="640" src="http://4.bp.blogspot.com/-MEWbP2xAbwQ/T8BAOaByx2I/AAAAAAAACeg/r0XrTTvuvk0/s640/017.JPG" width="596" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.foodbuzz.com/blogs/2363940-vanilla-girl-martini" target="_blank">Rhubarb Ginger Lemonade</a><br />
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Noticing a theme here? That's right, I've been paying attention to my pinks and the color of the season is rhubarb. I will be making something with rhubarb by the week's end. And I promise to share.</div>
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</div>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com7tag:blogger.com,1999:blog-4863902103228319909.post-42940557849750817492012-05-15T19:54:00.000-07:002012-05-15T19:54:36.897-07:00Sweet Orange Corn Cakes With Tangy Lemon Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-icWj5obfvMI/T7LxU9BFePI/AAAAAAAACco/JUEIP77pf_g/s1600/IMG_6621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="356" src="http://2.bp.blogspot.com/-icWj5obfvMI/T7LxU9BFePI/AAAAAAAACco/JUEIP77pf_g/s640/IMG_6621.JPG" title="gluten free vegan sweet orange corn cake with lemon cream cheese frosting" width="640" /></a></div>
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Ok, remember yesterday when I said I had made a successful gluten-free muffin and I was super proud? Well, I have out done myself today. This recipe is a definite keeper. In fact, it's the best GF cake I've EVER HAD. It's a cornbread and orange cake hybrid with the most amazingly tangy lemon-orange "cream cheese" frosting. The cake texture is dense and slightly grainy like cornbread, but it has a lovely flavor. Most importantly, it doesn't hang around like sand in your mouth like a lot of gluten free cakes seem to do. I wish I could give everyone I know one of these adorable little cakes right now. Instead, I will post the recipe and hope with all my might that it reaches a GF person with a little bit of kitchen ambition. I promise, even though this recipe requires some fore-thought, you won't regret making these sweet and tangy citrus corn cakes. <br />
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The first thing you will need to do is make <a href="http://picnicfare.blogspot.com/2012/05/candied-orange-peel.html" target="_blank">candied orange peel</a>. When you make candied orange peel, you also make an orange infused syrup as a by-product. Save the orange infused syrup in a heat proof container, and once it has cooled, pour into a plastic squeeze bottle if you have one. These steps need to occur at least one day before you intend to make the cakes in order to give the orange peel time to set.</div>
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<b><i>Sweet Orange Corn Cakes With Tangy Lemon "Cream Cheese" Frosting</i></b></div>
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<i>This gluten-free & vegan recipe is by Emily Haydel </i><br />
<i>makes 9 small cakes</i></div>
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<i><b>Ingredients:</b></i></div>
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<i><b>For the cake:</b></i></div>
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<i>1 cup finely ground corn meal (also called corn flour, but not to be confused with cornstarch)</i></div>
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<i>3/4 cup coconut flour</i></div>
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<i>1/4 cup all purpose gluten-free flour blend (I used Pamela's baking and pancake mix)</i></div>
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<i>1 teaspoon baking powder </i></div>
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<i>1/4 teaspoon baking soda</i></div>
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<i>1/2 teaspoon salt</i></div>
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<i>3/4 cup candied orange peel + more for garnish</i></div>
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<i>3/4 cup orange syrup + 2 tablespoons to drizzle</i></div>
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<i>3/4 cup applesauce</i></div>
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<i>2 tablespoons olive oil</i></div>
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<i>1/2 cup almond milk</i></div>
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<i>1 teaspoon apple cider vinegar</i></div>
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<i>1 tablespoon chia seeds + 3 tablespoons almond milk</i></div>
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<i><b>For the frosting:</b></i></div>
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<i>1/4 cup orange syrup</i></div>
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<i>4 oz earth balance</i></div>
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<i>6 oz gluten free, vegan cream cheese (I use Tofutti brand)</i></div>
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<i>1/4 cup powdered sugar</i></div>
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<i>juice of 1 lemon</i></div>
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<i><b>Directions: </b></i></div>
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<i><b>preheat oven to 375 degrees F</b></i></div>
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<i><b>1. In small dish, mix chia seeds with 3 tablespoons of almond milk. Let sit while preparing other ingredients.</b></i></div>
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<i><b>2. In small bowl, mix almond milk and apple cider vinegar and let sit while preparing other ingredients</b></i></div>
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<b><i>3. In medium bowl, add cornmeal, coconut flour, GF flour, baking powder, baking soda, salt. Whisk to combine.</i></b></div>
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<b><i>4. In a separate medium bowl, stir together orange syrup, applesauce, and olive oil. Add this mixture to the dry ingredients and stir to combine.</i></b></div>
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<b><i>5. Add chia mixture to batter and stir until incorporated.</i></b></div>
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<b><i>6. Add the almond/vinegar mixture to the batter and mix until combined</i></b></div>
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<b><i>7. Stir in candied orange peel, saving some for the garnish</i></b></div>
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<b><i>8. Spoon the batter into lightly greased muffin pan (I used a mini bundt pan). Pat into the pan so the tops are level. They do not rise very much, so fill them pretty full.</i></b></div>
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<b><i>9. Bake for 15-20 minutes or until they begin to brown around the edges</i></b></div>
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<b><i>10. When you remove them from the oven, squeeze or drizzle about a teaspoon of orange syrup over each one. It will sizzle as it sinks down into the cake.</i></b></div>
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<b><i>11. When cool enough to touch, carefully lift from the pan onto a wire cooling rack</i></b></div>
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<b><i>For the frosting:</i></b></div>
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<b><i>1. Add vegan cream cheese and earth balance to the bowl of a food processor. Pulse until smooth. Add the orange syrup, lemon juice, and powdered sugar. Blend until smooth. Sweeten to taste.</i></b></div>
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<b><i>2. Spoon frosting over cakes and garnish with orange peel </i></b></div>
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<a href="http://3.bp.blogspot.com/-yKfsN89jYXw/T7Lxj_4O1lI/AAAAAAAACcw/qMdno1iADtc/s1600/IMG_6620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="358" src="http://3.bp.blogspot.com/-yKfsN89jYXw/T7Lxj_4O1lI/AAAAAAAACcw/qMdno1iADtc/s640/IMG_6620.JPG" title="gluten free vegan sweet orange cake with lemon cream cheese frosting" width="640" /></a></div>
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<br /></div>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com2tag:blogger.com,1999:blog-4863902103228319909.post-89686558235508679642012-05-15T19:08:00.000-07:002012-05-15T19:08:49.931-07:00Candied Orange Peel<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-nLMwltoMDic/T7MLaSfSpvI/AAAAAAAACc8/JQrF_eYREgI/s1600/IMG_5935.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="vegan, layer cake" border="0" height="426" src="http://2.bp.blogspot.com/-nLMwltoMDic/T7MLaSfSpvI/AAAAAAAACc8/JQrF_eYREgI/s640/IMG_5935.jpg" title="ginger cake with vanilla "cream cheese" frosting and candied orange peel" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ginger layer cake with vanilla cream cheese frosting garnished with candied orange peel</td></tr>
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<b>Candied Orange Peel</b><br />
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<i>This recipe makes quite a lot of candy. You can easily cut it in half and have enough candy for several recipes and enough orange syrup for one batch of Sweet Orange Corn Cakes with Tangy Lemon Cream Cheese Frosting.</i> <br />
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<b>Ingredients:</b><br />
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6 valencia or naval oranges (you want them to have a thick pith)<br />
4 1/2 cups sugar + 1 cup to roll the peels in<br />
1 1/2 cups water<br />
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<b>Directions:</b><br />
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1. Cut the ends off of the oranges. Quarter, then peel. Cut the peels into thin strips (about half the width of a pencil eraser)<br />
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2. Put the strips into a saucepan with enough cold water to cover them. Bring to a boil over high heat. Pour off water. Repeat this step 3-4 times.<br />
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3. Remove peels from pan. Whisk sugar into water. Bring to a simmer & cook for 8-9 minutes until a candy thermometer reads (230-234 degrees)<br />
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4. Add peels & simmer gently, reducing heat to keep at a simmer. DO NOT STIR. Cook until translucent (about 45 minutes).<br />
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5. Drain peels. Save the syrup in a heat proof container. Roll the peels in a cup of sugar on a parchment lined baking sheet. Leave there to dry over night. Store peels in the extra sugar in an air-tight container for up to 4 months. <br />
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<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com2tag:blogger.com,1999:blog-4863902103228319909.post-22566282137676372072012-05-14T20:50:00.001-07:002012-05-14T20:50:55.833-07:00Gluten-Free Blueberry Corn Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-BIaNW5iSVyw/T7HRqg75usI/AAAAAAAACcU/zXEkeZT_9Ho/s1600/IMG_6615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="408" src="http://2.bp.blogspot.com/-BIaNW5iSVyw/T7HRqg75usI/AAAAAAAACcU/zXEkeZT_9Ho/s640/IMG_6615.JPG" title="gluten free blueberry corn muffin" width="640" /></a></div>
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I was unexpectedly successful at inventing a recipe today! I love when this happens. It's a huge kitchen-confidence booster. This is also a recipe that falls into an uncharted category for me- gluten-free baking. On a GF-familiar friend's suggestion, I used Pamela's baking and pancake mix for this recipe. I don't have enough GF experience to try creating my own GF flour mixture, yet. <br />
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The idea for this recipe came from my desire to recreate a <a href="http://picnicfare.blogspot.com/2012/05/weekend-in-mendocino.html" target="_blank">muffin</a> I had at Ravens Restaurant in Mendocino. This recipe didn't come close to replicating that one, but it did successfully create a tasty blueberry corn muffin. As with all GF baked goods I've ever had, I can't say this muffin truly compares to the real thing. It is good for what it is, though; and, it's a healthier alternative to regular muffins. I plan on playing with and tweaking this recipe over the next few weeks to refine it. I'd love feedback from some of my gluten-free readers. If anyone tries this recipe out, please comment letting me know what you think and if you have any suggestions.<br />
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<b>Easy Gluten-Free Blueberry Corn Muffins</b><br />
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<b>1 tablespoon chia seeds</b> (you can leave them whole or grind them. I used a mortar and pestle, but I can't promise I actually did anything to them) <br />
<b>3 tablespoons almond milk</b><br />
<b>1 cup Pamela's baking & pancake mix</b> (or GF flour mix of your choice)<br />
<b>1 cup cornmeal </b><br />
<b>1 teaspoon baking powder</b><br />
<b>1/2 teaspoon salt</b><br />
<b>1/3 cup agave nectar</b><br />
<b>1/3 cup unsweetened applesauce</b><br />
<b>2 Tablespoons olive oil</b><br />
<b>1/2 teaspoon almond extract (or 1 teaspoon vanilla extract)</b><br />
<b>4.4 ounces organic blueberries</b><br />
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<b>Directions:</b><br />
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1. In a small dish, combine chia seeds with almond milk. Stir and let sit while you prepare the other ingredients.<br />
2. Preheat oven to 375 F<br />
3. In a medium mixing bowl, combine Pamela's baking mix, cornmeal, baking powder, and salt. Stir with a whisk to make sure ingredients are evenly distributed.<br />
4. In a small bowl, combine agave nectar, applesauce, olive oil, and almond extract. Stir well.<br />
5. Add the wet ingredients to the dry ingredients and stir vigorously until well incorporated. <br />
6. Add the (now goopy) chia seed mixture to the batter and mix in well. Then fold in blueberries.<br />
7. Spray a muffin pan with oil and distribute batter into the spaces, filling 3/4 full. <br />
8. Bake at 375 for about 20-25 minutes, until they turn golden on top. Makes about 6 muffins.<br />
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Serve warm or cooled. I liked mine best warm from the oven with a spread of earth balance.<br />
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<b><br /></b>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com4tag:blogger.com,1999:blog-4863902103228319909.post-89762360607938992732012-05-14T15:50:00.001-07:002012-05-14T15:50:58.351-07:00A Weekend In MendocinoI could tell you about how we checked the weather online before leaving for Mendocino and it said the highs would be in the mid 90s all weekend. I could tell you about how I packed my skimpiest clothing in preparation for what would probably be a sweltering weekend at the beach. I could tell you that the weather in actuality was highs in the low 60s with heavy fog all weekend. And that the warmest thing I brought with me was a sweatshirt. <br />
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Then I could tell you that mid-way during our canoe trip up Big River from the sea, our dog Poppy decided she needed a potty break. We pulled to the side of the river. I was in the front, and therefore the one to haphazardly struggle my way out of the teetering canoe, followed closely by an overly enthused Labrador. My feet immediately sank six inches into mud. I tried to keep images of leeches out of my head as I struggled to free myself from the goop without falling. The dog did a happy dance around me. She thought it was a brilliant idea to get out of the boat and tromp around in mud. After she finished with her potty break, she couldn't get back into the boat on her own. I had to lift her, so she and I became a slippery tangled mess of mud, legs, and arms. She managed to squirm back to her space in the middle of the boat by somehow sliding her entire body across my seat. I stood horrified, calf-deep in mushy river bottom, looking down at my now mud-covered seat. In a pathetic attempt at keeping my bottom dry, I laid my only sweatshirt across the muddy seat and sat down. Once we were moving again, I carefully dipped my feet over the edge of the boat to rinse them clean. I tried very hard not to think about piranhas and anacondas. My imagination had just gone through a circuit of scary movie scenes involving people in boats and the creepy, violent creatures they encountered:<br />
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Swiss Family Robinson anaconda attack</div>
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<tr><td class="tr-caption" style="text-align: center;">Bogart and Hepburn in The African Queen after tromping through leech infested muddy waters</td></tr>
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I mentioned to Ralph that if he ever fancied visiting a jungle, he could expect to leave me at home. <br />
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The outgoing tide made the ride a mostly pleasant one and once we passed an invisible barrier, we exited the foggy micro-climate of the sea-side and were met with a spectacularly sunny day. The highlight of the trip was a row of seals sunbathing on a sandbar in the river. They raised their sleepy little faces to watch us drift past. One of them even appeared to wave as we paddled by. <br />
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<tr><td class="tr-caption" style="text-align: center;">We took a redwood canoe with outriggers to keep us from capsizing.</td></tr>
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The return trip was much more difficult, the tide was actually working against us. We didn't have the wind on our side either, it was frigidly blowing in our faces. I finally resigned to the mud and put my mud-covered sweatshirt on over my life jacket and sat back down on the still muddy seat. When we got back to the fog-enshrouded dock where the next happy couple waited to be loaded into a boat, I awkwardly climbed out of the canoe onto the dock on my hands and knees, hair wind-blown, head-to-toe mud, sweatshirt stylishly layered over top of life jacket, freezing cold. I didn't have to look to know the couple's smiles were rapidly replaced with worried frowns and knitted brows. I realized I was reenacting the last scene in a horror movie. You know, the scene where the only surviving victim hobbles to safety. Needless to say, I hid my muddy bottom in the car while Ralph paid for the boat. <br />
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I could also tell you about how Poppy did this at the beach:<br />
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<tr><td class="tr-caption" style="text-align: center;">This is why I love her</td></tr>
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I could tell you all of that, but I won't. This is a food blog. I'm here to tell you about the gluten-free vegan muffin we had at our hotel restaurant. We stayed at the lovely and very dog-friendly <a href="http://www.stanfordinn.com/" target="_blank">Stanford Inn</a>. <br />
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<a href="http://1.bp.blogspot.com/-80WZg6SfbS4/T7FyQmJWovI/AAAAAAAACbs/T_1jt_LeOKc/s1600/Standford-Inn-Mendocino-PNW-Vacations03_cropto_624x400.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="medocino ravens restaurant" border="0" height="410" src="http://1.bp.blogspot.com/-80WZg6SfbS4/T7FyQmJWovI/AAAAAAAACbs/T_1jt_LeOKc/s640/Standford-Inn-Mendocino-PNW-Vacations03_cropto_624x400.png" title="stanford inn" width="640" /></a></div>
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We ate several meals at their vegan restaurant, <a href="http://www.ravensrestaurant.com/" target="_blank">Raven's Restaurant</a>. I must say it was nice to eat fresh veggies from the inn's organic gardens. The blueberry muffins were my favorite thing they served. They tasted healthier than the usual white flour version, but were good in the way that olive oil muffins are good. You taste the difference, but love them for what they are. I think these muffins were made using polenta. I'm going to be doing some experimenting with polenta this week. I'm now determined to come up with a gluten free muffin that tastes as good as the ones we had for breakfast yesterday.<br />
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We also had a really good vegan dish at a french restaurant called <a href="http://www.cafebeaujolais.com/" target="_blank">Cafe Beaujolais</a> during our stay in Mendocino. It was breaded and fried tempeh with a spicy coconut sauce and rice. I was curious about how they made the vegan breading (Okay, I was skeptical. I was convinced they used eggs), and so asked the chef. He said he dips the tempeh in coconut milk, then dips it in cornstarch, then rolls it in polenta, and finally fries it in oil. Again with the polenta. I'm very excited to try out this breading method at home. </div>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com2tag:blogger.com,1999:blog-4863902103228319909.post-1825120203382510982012-05-10T17:43:00.000-07:002012-05-10T18:00:34.521-07:00Strawberry Shortcake With Whipped Coconut Cream<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-tvVCsdRUvMQ/T6xayy1tW-I/AAAAAAAACbI/gu5oBIP8FIE/s1600/photo-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="vegan strawberry shortcake" border="0" height="491" src="http://1.bp.blogspot.com/-tvVCsdRUvMQ/T6xayy1tW-I/AAAAAAAACbI/gu5oBIP8FIE/s640/photo-24.jpg" title="strawberry shortcake with coconut whipped cream" width="640" /></a></div>
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My favorite dessert is strawberry shortcake. Actually, I'm pretty sure most desserts are my favorite. Today, as I was in between things I spent some time looking at food porn on Pinterest. It got the better of me, and I decided that I had to make something new. I have had a bottle of strawberry extract in my baking cupboard for over a year (ok, more like two) and have never found a reason to use it. I also had several cans of chilled coconut milk and a big bag of strawberries left over from Sunday's garden party. So, with the perishable ingredients in desperate need of a reason to have lived, I decided to make strawberry shortcakes. <br />
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This was a very quick dessert to whip up, taking only about 30 minutes total. This recipe makes 8 shortcakes. <br />
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<b>Strawberry Shortcakes with Whipped Coconut Cream</b><br />
<i>recipe by Emily Haydel</i><br />
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<b>Ingredients:</b><br />
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<b>For the shortcake:</b><br />
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2 cups all purpose flour<br />
4 Tbs baking powder<br />
3/4 tsp salt<br />
2 Tbs sugar<br />
2 Tbs earth balance (or other non-dairy margarine)<br />
2 Tbs earth balance (melted)<br />
2 Tbs non-hydrogenated shortening (I use spectrum brand)<br />
3/4 cup soy creamer<br />
1 pint strawberries tops removed and sliced<br />
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<b>For the whipped coconut cream:**</b><br />
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2 cans full fat coconut milk chilled in the fridge over-night<br />
1/2 tsp xanthan gum (you can find this in the baking aisle of most health stores)*<br />
3/4 cup powdered sugar<br />
1 tsp vanilla extract (Or extract of your choice. For this recipe I used strawberry AND vanilla)<br />
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<b>Directions for the whipped coconut cream:</b><br />
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1. Remove cans from the fridge carefully- hold them level and don't turn upside down<br />
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2. Open the cans. The coconut milk will have separated. The cream will be at the top. Scoop this out into a mixing bowl. Do not add the coconut water, you want this to be thick and creamy.<br />
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3. Whisk the coconut cream in the bowl until it is smooth. Add the xanthan gum, powdered sugar and whisk again until the mixture becomes thick and fluffy<br />
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4. Add the vanilla (or other extract) and whisk again. Cover and refrigerate until ready to use.<br />
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<b>Directions for the shortcakes:</b><br />
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1. Heat oven to 450 degrees F<br />
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2. Put the flour, baking powder, salt, and sugar into the bowl of a food processor and pulse a few times to blend.<br />
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3. Add earth balance and shortening and pulse until the flour looks a little grainy, like course cornmeal.<br />
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4. Pour flour mixture into a bowl and stir in soy cream.<br />
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5. Drop by heaping spoonful onto a parchment lined baking sheet. Brush on melted earth balance. Bake for 15 minutes.<br />
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6. Remove from oven and cool on a wire cooling rack. <br />
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7. Suddenly remember you need to get the dog to the vet's in 10 minutes. <br />
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8. Rush around like a crazy person looking for your phone and keys. <br />
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9. Find your keys and give up on the phone, take the dog to the vet<br />
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10. Return from the vet with a healthier dog, <b>wash your hands</b>, and return to the kitchen to assemble your shortcakes.<br />
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11. Slice the shortcakes horizontally. Place a layer of sliced strawberries on the bottom layer. Put a heaping spoonful of the whipped coconut cream on top of that. Top with another layer of strawberries and replace the cap of the shortcake. Serve at once and call it dinner, if you like.<br />
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<b>*A word about xanthan gum: Xanthan gum is often used in baking as a binding agent. It is quite expensive, but a very little goes a very long way. I use it pretty frequently in things that need to have a thick, custard-like texture. I'm going to keep using it because it gives me an excuse to use the letter "x" in my blog.</b><br />
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<b>**Whipped coconut cream is my vegan answer to whipped cream. It has a slight coconut flavor to it that I think works well in fruity and chocolatey concoctions. </b><br />
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<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0tag:blogger.com,1999:blog-4863902103228319909.post-40179640972921259392012-05-08T18:04:00.000-07:002012-05-10T13:47:08.979-07:00Picnic Bakery Hosts A Garden Party<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-n-EzmZm6GDQ/T6mV2BV9YoI/AAAAAAAACZE/bhfy1lfvR2Q/s1600/IMG_5988.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="garden party" border="0" height="400" src="http://1.bp.blogspot.com/-n-EzmZm6GDQ/T6mV2BV9YoI/AAAAAAAACZE/bhfy1lfvR2Q/s400/IMG_5988.jpg" title="picnic bakery" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Emily of Picnic Bakery</td></tr>
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I spent the past month composing a playlist full of songs about sunshine and gardens. This was my version of a prayer to the weather gods, and I am so pleased to report that it worked like a charm! This past weekend, San Francisco had the VERY rare true summer weather. I mean, it was actually hot enough for summer dresses. You're welcome, San Francisco. If anyone is interested in this magical musical cure for fog, you can play it here: <a href="http://open.spotify.com/user/125511332/playlist/6SlbsjjQ7ZhgjIoeGQ7xan" target="_blank">Picnic Garden Party Playlist</a>. It's three hours of summery lyrical cheer. </div>
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So, why was I so concerned with this weekend's weather? Well, I had a garden party/photo-shoot planned for Picnic Bakery. Thanks to the attendance and help of several beautiful, stylish, and hungry people, the party went off without a hitch. </div>
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I spent two days of non-stop baking for this event. I was actually in a baking trance. I'm not kidding. At the end of day two, I walked into the bathroom and realized I hadn't seen the room all day. I slowly climbed into the shower to let the flour and sugar run off. That's when, due to a pain on my foot, I discovered that not only had I developed a blister without noticing, but it had also popped. It was like a spell had lifted and suddenly EVERYTHING hurt. I proudly whined about all my hard work and battle wounds for the rest of the night as I made bunting with my very tolerant and very helpful boyfriend. </div>
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The next morning, Ralph and I loaded the car with boxes filled with desserts and glassware. We headed to the Red Vic and set up two tables in a private garden behind the building. It was a gorgeous morning to be in a flower garden:</div>
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Megan and Jenn were the first two people to arrive at the party. They had fascinators in their hair and an adorable vintage suitcase in tow. </div>
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<tr><td class="tr-caption" style="text-align: center;">The fabulous Megan & Jenn</td></tr>
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Of course, they were fabulous. These ladies are always stylish, and I encourage you to check out their fashion and food blog, <a href="http://www.porkisthenewblack.com/" target="_blank">Pork Is The New Black</a>. They brought a suitcase filled with props for the photo-shoot, including the blue tablecloth in the above photograph and several pretty serving trays. They kindly helped to hang tarps and bunting and set up tables. </div>
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Soon, more people turned up and a party ensued. There were lots of pretty floral dresses and lots of smiles:</div>
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To drink, we had champagne cocktails and Pimm's with lemonade and sliced fresh fruit:</div>
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I may have walked around with both. At the same time. Twice. Don't worry, I switched to cucumber water after that.</div>
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Finally, let's talk about the desserts I made:</div>
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Chocolate Mousse Trifles~ Layers of chocolate mousse, chocolate cake, chocolate cookie crumbs, strawberries, and topped with whipped coconut cream:</div>
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Chocolate Mousse Trifles</div>
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Gingerbread tiny cakes~ spicy gingerbread with "cream cheese" frosting, topped with candied orange peel:</div>
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Peach filled coffee cake~ a rich, "buttery" cake baked with sliced peaches and a cinnamon streusel:</div>
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Peanut butter pies~ Chocolate cookie crust filled with peanut butter mousse and topped with drizzled chocolate:</div>
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Peppermint pandas~ Chocolate sandwich cookies with a peppermint filling:</div>
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Peppermint Pandas</div>
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<a href="http://2.bp.blogspot.com/-IYxrtqUfqZo/T6mVPulhtZI/AAAAAAAACYs/2pSlpf2JyQM/s1600/IMG_5796.JPG" imageanchor="1"><img alt="garden party" border="0" height="425" src="http://2.bp.blogspot.com/-IYxrtqUfqZo/T6mVPulhtZI/AAAAAAAACYs/2pSlpf2JyQM/s640/IMG_5796.JPG" title="picnic bakery" width="640" /></a></div>
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I also unveiled my new business cards at the party:</div>
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They (along with Picnic's logo) were designed by artist Laura Allen. She does amazing work and I will be posting more info about her on a future date. </div>
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The party has been over for two days and I'm still washing glasses and packing them away for the next big event. I've still got six gallons of lemonade to drink. I put the last of the leftover cake in the compost bin yesterday. I don't think I'll try to get it back out. </div>
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<i>All of the photographs seen here are courtesy of Ralph Pyne. Thanks, love!</i></div>
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<i><br /></i></div>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com9tag:blogger.com,1999:blog-4863902103228319909.post-15357313270619981352012-04-29T21:00:00.000-07:002012-06-07T16:04:37.362-07:00Cake vs. PieLast night two of my friends hosted a Cake vs. Pie baking competition as a shared birthday party. Everyone brought a cake or pie to enter in the competition. I made a cake inspired by my favorite girl-scout cookie, the Samoa:<br />
<img alt="girl scout cookie cake" src="http://media2.onsugar.com/files/2012/04/17/0/1949/19490012/a73a053b0fe31bb1_IMG_5392.preview.jpg" style="display: block; margin-bottom: auto; margin-left: auto; margin-right: auto; margin-top: auto;" title="samoa cake" /><br />
To make this cake, I layered the batters of half a yellow cake and half a chocolate cake into a glass pie dish and had a small round tart pan in the center to shape the cake with a hole in the middle. It is frosted with a thick, sticky caramel glaze which I mixed with toasted coconut. I used the remaining coconut to cover the top and make a crispy outer layer. Finally, I carefully dressed the cake with a chocolate drizzle in the same style as its little cookie cousin.<br />
Ralph decided to make a banoffee pie to bring to the party:<br />
<img alt="" src="http://media4.onsugar.com/files/2012/04/17/0/1949/19490012/bfbe241772a203dc_IMG_5689.preview.jpg" style="display: block; margin-bottom: auto; margin-left: auto; margin-right: auto; margin-top: auto;" title="banoffee pie" /><br />
Banoffee pie is a graham cracker (biscuit) crust layered with sliced bananas, filled with thick caramel (toffee), topped with freshly whipped cream and a sprinkle of shaved chocolate. Unfortunately, he accidentally bought regular condensed milk instead of the sweetened variety; and, after several hours of boiling, he opened the cans to find boiled milk instead of thick caramel. It was very disappointing because he didn't have time for a do-over before the party. Fortunately for me, he decided to make it today instead and I finally got to try the English delicacy. I may or may not have eaten two slices and called it dinner. This pie is amazing, but sadly not vegan. I would like to say here that I will make a vegan banoffee pie one day; but, I'm truly doubtful that I could ever come up with a replacement for the creamy caramel center.<br />
As for the rest of the competitors at the party, I have to say it was a very talented crowd. Everyone brought something beautiful and delicious to the table:<br />
<img src="http://media4.onsugar.com/files/2012/04/17/0/1949/19490012/d58ede1827aaf49d_IMG_5428.preview.jpg" style="display: block; margin: auto;" /><br />
<img alt="" src="http://media3.onsugar.com/files/2012/04/17/0/1949/19490012/5349dc2f75b24bfe_IMG_5430.preview.jpg" style="display: block; margin-bottom: auto; margin-left: auto; margin-right: auto; margin-top: auto;" title="samoa cake" /><br />
<img src="http://media3.onsugar.com/files/2012/04/17/0/1949/19490012/fedf1b2ffafe2c74_IMG_5465.preview.jpg" style="display: block; margin: auto;" /><br />
It was a gorgeous spread. There was even cake vodka:<br />
<img src="http://media3.onsugar.com/files/2012/04/17/0/1949/19490012/22a6f451d275217b_IMG_5567.preview.jpg" style="display: block; margin: auto;" /><br />
Incidentally, it is an English vodka. If you've read my previous post about the English calling everything either biscuit or cake, you will know why this is funny.<br />
My Samoa cake was the only vegan entry and it was being judged against rich cheese cakes, so I didn't expect it to make it to anyone's top three list. There were three awards: best cake, best pie, and best over-all. The best pie award went to the yellow-crusted pie at the bottom of the above photograph. It was a chicken curry pie and people were raving about it. Obviously, being vegetarian, I couldn't try it; but, I'm going to ask for the recipe to see if I can convert it. Here is the sour cream cheesecake that (deservingly) won best over-all:<br />
<img alt="" src="http://media3.onsugar.com/files/2012/04/17/0/1949/19490012/3168f27d1efde702_IMG_5435.preview.jpg" style="display: block; margin-bottom: auto; margin-left: auto; margin-right: auto; margin-top: auto;" title="cheese cake" /><br />
It was made from a secret family recipe that has been passed down through generations. I wished my sister was there to try it. She loves cheesecake more than I love dogs. And that's a LOT. Finally, the best cake award went to my Samoa cake!!! It is now called Emily's award-winning Samoa cake. It was very exciting to place in the top three when there were so many good things on the table to choose from. Here's my cheesy grin and adorable hand-made ribbon (which will be going on the wall of my bakery when it opens):<br />
<img src="http://media3.onsugar.com/files/2012/04/17/0/1949/19490012/375a9b1de4e16d8a_IMG_5596.preview.jpg" style="display: block; margin: auto;" /><br />
<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com2tag:blogger.com,1999:blog-4863902103228319909.post-13031348643128395972012-03-30T19:45:00.000-07:002013-02-27T10:44:05.033-08:00Cranberry Orange Scones<br />
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Having an English boyfriend makes for some interesting debates on what food should or shouldn't be (and how it should or shouldn't be pronounced). English scones (pronounced sc-ON) are more like American southern style biscuits. They aren't sweet; but, they're generally eaten with dollops of clotted cream and jam. I imagine the final outcome to be quite similar to a traditional strawberry shortcake:<br />
<img src="http://media4.onsugar.com/files/2012/03/13/5/1949/19490012/1090224ee83978dd_english-scones.xxxlarge_2.jpg" style="display: block; margin: auto;" /> Meanwhile, the English use the word biscuit to describe, well everything:<br />
Cookies are biscuits.<br />
<img src="http://media1.onsugar.com/files/2012/03/13/5/1949/19490012/bcf63f7d30b8fa9c_images-2.xxxlarge_2.jpeg" style="display: block; margin: auto;" /><br />
Dog kibble is biscuits.<br />
<img src="http://media4.onsugar.com/files/2012/03/13/5/1949/19490012/46997d7b516f7ae0_images-1.xxxlarge_2.jpeg" style="display: block; margin: auto;" /><br />
Crackers are biscuits.<br />
<img src="http://media1.onsugar.com/files/2012/03/13/5/1949/19490012/2ad195aee3574400_saltines.xxxlarge_2.jpg" style="display: block; margin: auto;" /><br />
Drugs are biscuits.<br />
<img src="http://media4.onsugar.com/files/2012/03/13/5/1949/19490012/dec456f19ee0d7fa_images-7.xxxlarge_2.jpeg" style="display: block; margin: auto;" /><br />
I'm pretty sure everything is a biscuit. Except for cake. Everything else is cake.<br />
Brownies are cake.<br />
<img src="http://media3.onsugar.com/files/2012/03/13/5/1949/19490012/d683c9b7da00eb14_images-3.xxxlarge_2.jpeg" style="display: block; margin: auto;" /><br />
Cake is cake.<br />
<img src="http://media2.onsugar.com/files/2012/03/13/5/1949/19490012/c8e26dca16ecb5bc_images-4.xxxlarge_2.jpeg" style="display: block; margin: auto;" /><br />
Pudding is cake.<br />
<img src="http://media2.onsugar.com/files/2012/03/13/5/1949/19490012/c549911a03279153_pudding-5715.xxxlarge_2.jpg" style="display: block; margin: auto;" /><br />
Although sometimes pudding is bread.<br />
<img src="http://media1.onsugar.com/files/2012/03/13/5/1949/19490012/7d3113bc9f7414e0_Unknown.xxxlarge_2.jpeg" style="display: block; margin: auto;" /><br />
And pudding is cake.<br />
<img src="http://media4.onsugar.com/files/2012/03/13/5/1949/19490012/62ad555b8a3d9dba_images-6.xxxlarge_2.jpeg" style="display: block; margin: auto;" /><br />
Pudding is also meat. Gross.<br />
<img src="http://media1.onsugar.com/files/2012/03/13/5/1949/19490012/5e7e121f1ba951c4_steak_kidney_pudding.xxxlarge_2.jpg" style="display: block; margin: auto;" /><br />
Got it? Good.<br />
That's enough culture. Back to America and these beautiful sc-OH-ns. I found this recipe here: http://smittenkitchen.com/2006/11/dream-a-little-dream-of-scone/ and easily converted it to vegan. These scones were not too sweet, had a moist texture inside, and a slightly crunchy outside. This will be my new base for scones as they can easily be modified by adding different fruits and spices.<br />
<span style="font-size: medium;"><strong>Orange Cranberry Scones</strong></span><br />
2 cups unbleached all-purpose flour<br />
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1 tablespoon baking powder<br />
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3 tablespoons sugar<br />
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1/2 teaspoon salt ---> <strong>DO NOT MEASURE YOUR INGREDIENTS OVER THE BOWL. I can say with sheepish certainty that salty scones are <span style="white-space: pre;"> </span>not very satisfying. </strong><br />
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5 tablespoons chilled earth balance<br />
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1/2 cup dried cranberries, chopped<br />
1 teaspoon orange zest<br />
1 cup soy cream<br />
1. Adjust oven rack to middle position and heat oven to 425°F.<br />
2. Mix flour, baking powder, sugar, and salt into large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.<br />
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in earth balance until mixture resembles coarse meal, with a few slightly larger margarine lumps. Stir in chopped cranberries and orange zest. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add cranberries and orange zest and pulse one more time. Transfer dough to large bowl.<br />
4. Stir in soy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.<br />
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with a knife or bench scraper<br />
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes.<br />
Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0tag:blogger.com,1999:blog-4863902103228319909.post-84826506870763053742012-03-15T18:57:00.000-07:002012-05-10T13:25:16.078-07:00Sunny Orange Layer Cake<img src="http://media4.onsugar.com/files/2012/03/11/4/1949/19490012/5d4fd14bce18f21b_IMG_4847.preview.jpg" style="display: block; margin: auto;" /><br />
The dreary fog has descended and the rain has commenced in our busy little city by the bay. To keep spirits up and bring a little colour into our soggy lives, I decided to bake a much needed orange cake. I know, it's not included in the "can eat" section of our diet; but, we needed to prevent scurvy somehow. It's cake for survival, mates!<br />
I got delightful results from converting a recipe I found on finecooking.com: http://www.finecooking.com/recipes/orange_layer_cake.aspx<br />
Here is my own vegan version of the recipe by Ris Lacoste:<br />
<span style="font-size: small;"><strong>Sunny Orange Layer Cake</strong></span><br />
<span style="font-size: small;"><strong><img src="http://media3.onsugar.com/files/2012/03/11/4/1949/19490012/81644424593694fe_IMG_4833.preview.jpg" style="display: block; margin: auto;" /></strong></span><br />
<span style="font-size: small;"><strong>Ingredients:</strong></span><br />
<strong>For the filling:</strong><br />
<div class="ingredient">
<div>
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2/3 cup sugar</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">3 Tbs. all-purpose flour</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">1/2 tsp xanthan gum </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2 Tbs. earth balance</span></span></span></div>
<div>
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><br /></span></span></span></div>
</div>
<div class="ingredient">
<div>
<strong>For the cake:</strong> <br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2-1/4 cups all-purpose flour</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2-1/2 tsp. baking powder</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 tsp. salt</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1/3 cup earth balance</span></span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1/3 cup unhydrogenated vegetable shortening</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">2 tsp. grated orange zest (from about 1 large orange)</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1-1/2 cups sugar</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient">4 1/2 tsp Energ Egg Re-placer + 8 Tbs hot water + 1 Tbs vegetable oil (whisked until powder is incorporated)</span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 cup fresh orange juice (from about 3 large or 4 medium oranges), without pulp</span></span></span></div>
<div>
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><br /></span></span></span></div>
</div>
<div class="ingredient">
<div>
<strong>For the frosting:</strong> <br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">6 oz. (12 Tbs. ) Earth Balance at room temperature</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">4-1/2 cups (about 18 oz.) confectioners’ sugar</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">Dash salt</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 tsp. grated orange zest</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">5 Tbs. fresh orange juice</span></span></span></div>
<div>
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount"><br /></span></span></span></div>
</div>
<div class="ingredient">
<div>
<strong>For the garnish:</strong> <br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">1 or 2 small oranges, sliced thinly, slices cut halfway through on one side, laid on paper towels to drain</span> </span></span><br />
<span rel="v:ingredient"><span typeof="v:Ingredient"><span property="v:amount">7 or 8 sprigs fresh mint (pick pairs of leaves)</span> </span></span></div>
</div>
<br />
<strong>Directions:</strong><br />
<strong>Filling: </strong><br />
In a small saucepan, whisk the sugar, flour, xanthan gum. Pour in the orange juice and whisk vigorously to combine. Place pan over medium-high heat and whisk constantly until boiling. Once mixture begins to boil, continue to whisk as mixture thickens for about one minute. Remove from heat and pour into a heat-safe bowl. Cover and refrigerate.<br />
<img src="http://media3.onsugar.com/files/2012/03/11/4/1949/19490012/47d95c97d4c1bd6c_IMG_6682.preview.jpg" style="display: block; margin: auto;" /><br />
<strong>Cake: </strong><br />
<strong> </strong>Preheat oven to 350 degrees. Grease and flour 2 round 9" x 1 1/2" cake pans<strong>. </strong><br />
<strong>I recently learned a useful trick for removing cake from pans. Trace the pan bottom onto parchment paper and cut out the rounds. Place them in the bottom of the pan. You don't need to grease them, and the cake will dump out beautifully when it's finished baking. </strong><br />
Whisk together the flour, baking powder and salt.<br />
In a separate bowl, (or kitchen mixer) cream the earth balance, shortening, and zest. Gradually add the sugar. Cream until light and fluffy. Add the egg re-placer mixture and mix well. Alternate between adding orange juice and flour mixture until all is well incorporated. Don't over mix. Batter will be very thick. Pour into prepared pans. It will seem like it's not enough batter, but remember this is a layer cake. Pick up the pans and drop them on the counter to remove trapped air bubbles. Bake for about 30 minutes or until toothpick in center comes out clean. It doesn't get very golden on top, and that's okay.<br />
<strong>Frosting:</strong><br />
Cream all ingredients except orange juice with an electric mixer. Add the orange juice slowly until desired thickness is achieved. Careful- too much orange juice will make the frosting separate a little and give it a slightly curdled look- DO NOT WANT!<br />
Cool in pan for 10 minutes. Then flip out onto wire cooling racks. Allow cakes to cool upside-down on the racks to help flatten them and make them look better when stacked.<br />
<strong>If you are impatient:</strong> Once cakes are cool, flip one over onto a cake stand or plate. Spread the filling on top of the cake. Carefully place second layer on top. Spread cake with a very thin layer of frosting. Refrigerate for 10 minutes. Frost the rest of the cake. Garnish with orange slices and mint leaves.<br />
<strong>Alternately:</strong> Once cakes are MOSTLY cool, flip one over onto a cake stand or plate. Spread the filling on top of the cake. Carefully place second layer on top. Stick the cake in the fridge. Go watch an episode of whichever British telly series you're currently in the middle of and enjoy a smallish glass of wine. When the episode has finished, frost the cake- first smooth over a thin layer to lock in the crumbs, then cover the cake with the rest of the frosting. Garnish with orange slices and mint leaves.<br />
<img src="http://media2.onsugar.com/files/2012/03/11/4/1949/19490012/65247f074dbe5671_IMG_4871.preview.jpg" style="display: block; margin: auto;" /><br />
<strong>Tip:</strong> If you don't want to waste the orange peels, candy them! It's easy to do (although slightly time-consuming).<br />
<br />
<br />
<br />
<strong><br /></strong>Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0tag:blogger.com,1999:blog-4863902103228319909.post-52799100513311273502012-02-27T18:02:00.000-08:002012-05-03T17:18:44.004-07:00Gluten-Free Torte and a Never-Ending Cold<em>Dear Never-Ending Cold,</em><br />
<em>It is nice that you want me to snuggle in bed with the dog and be waited on for weeks; but, you really must be moving on.</em><br />
<em>Bon Voyage,</em><br />
<em>Emily</em><br />
Spring is fast approaching! And with the fluctuating weather, I seem to have attracted the inevitable never-ending cold. I thought I might update my blog while I'm imprisoned by bedsheets and comforters.<br />
I did some baking on Valentine's Day. I had been wanting to find a good gluten-free recipe for a long time. I've tried a few things over the years, but nothing ever made it in the taste department. I'm very picky about taste. If a recipe feels more like punishment than a treat, I won't even feed it to the dog. I will not make things I don't love to eat. This is why you won't be finding any walnuts in my baked goods. I'm not sorry.<br />
This time I attempted a gluten-free chocolate raspberry torte:<img src="http://media2.onsugar.com/files/2012/02/08/0/1949/19490012/6723305b9f43dc5c_IMG_5727.preview.JPG" style="display: block; margin: auto;" /><br />
The filling is a rich dark chocolate ganache rounded out with a splash of raspberry chambord. It is a perfect sinful death. Grandma would approve. The crust of the tart was made from buckwheat flour and a gluten-free four alternative. I'm sorry to report, it is not worthy of the decadent filling. It was dry, crumbly, and disappointingly flavored. Being new to gluten-free baking, I can see now that it's going to be a challenge to find recipes I am happy with. I just don't know enough about gluten-free substitutions, yet. I will have to dedicate more time to the gluten-free challenge. If anyone out there has any tips, please let me know!<br />
Fortunately for Ralph, I was prepared for the gluten-free torte to fail; and, had an arsenal of peanut butter pies on stand-by. They are his favorite. I made one pie for us, one for our new downstairs neighbors, and one went into the freezer for our next diet cheat-day. Since we didn't want to feel hokey or deal with the crowds on Valentine's Day, Ralph recreated a favorite dinner we once had at a local restaurant. He made homemade pasta stuffed with ricotta and egg yolk in sage brown butter. It was soooo good! We followed that with the torte and pie:<br />
<img src="http://media3.onsugar.com/files/2012/02/08/0/1949/19490012/7503b76e0216ed7b_IMG_5732.preview.JPG" style="display: block; margin: auto;" /><br />
Being a somewhat food-centric couple, this was a really nice way to spend our Valentine's Day. Ralph ate the torte, even though he agreed the crust was lacking. He's very noble, that way. Cough.<br />
There is also some news on the business front:<br />
<img src="http://media2.onsugar.com/files/2012/02/08/0/1949/19490012/67c934db4054adc7_certified_.preview.jpg" style="display: block; margin: auto;" /><br />
Picnic is officially a registered business in San Francisco! I have been so excited for this document to come in the mail! I'm also signed up for a food safety course and will be a certified food handler by the middle of March. Things are coming together! Stay tuned...I have a feeling there will be even more exciting news during the month of March.<br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com2tag:blogger.com,1999:blog-4863902103228319909.post-41291709269514144892012-02-09T14:42:00.000-08:002012-05-03T17:19:10.474-07:00Peanut Butter Pies and the Red Vic Movie HouseI haven't been posting as much these days, partially due to the fact that I'm on a diet. It's a very boring diet that mostly has to do with eating a lot of beans. Here's what I've learned from the experience:<br />
IT IS VERY HARD TO BE ON A DIET AND ALSO BE A BAKER.<br />
Case in point:<br />
<img src="http://media2.onsugar.com/files/2012/02/06/4/1949/19490012/e95b87a05b75b210_Photo_on_2012-02-03_at_16.32_4.xxlarge.jpg" style="display: block; margin: auto;" /><br />
Why was I cheating on my diet? Because I had some very important baking to do. These delicious peanut butter pies were part of a sample box I put together for an interview:<br />
<img src="http://media2.onsugar.com/files/2012/02/06/4/1949/19490012/ec955204620b6c39_photo-20.preview.jpg" style="display: block; margin: auto;" /><br />
<img src="http://media4.onsugar.com/files/2012/02/06/4/1949/19490012/dd387cbb0cf41ffd_photo-21.preview.jpg" style="display: block; margin: auto;" /><br />
<img src="http://media1.onsugar.com/files/2012/02/06/4/1949/19490012/0580e33ac2779e9a_photo-22.preview.jpg" style="display: block; margin: auto;" /><br />
Yes, I said interview. Last week, I had the pleasure of meeting an inspiring woman whose family is working on a wonderful project. I'm hoping picnic will become a part of that project. Even if it doesn't, they have my full support! Here's what they are all about:<br />
<img src="http://media4.onsugar.com/files/2012/02/06/4/1949/19490012/e248c2140d1d3b5f_Red_Vic.xxxlarge_1.jpg" style="display: block; margin: auto;" /><br />
Betsy and Jack Rix, owners of the (recently closed) Red Vic movie house have unleashed their future plans for the history-laden space on San Francisco's Haight St. Their intentions? To create a food-centric incubator for budding entrepreneurs to get started before moving on to their own storefronts.<br />
I was really excited to learn about their idea when I first read the article about it in the SFist: http://sfist.com/2011/10/25/red_vic_movie_house_could_become_fo.php<br />
But, I learned even better things when I went to the Red Vic's website to find their contact info. They are also trying to "help create change in the local food system by focusing on local, sustainably grown food." Not only are they trying to help baby businesses get off the ground, they're also trying to make a positive change in our food system. I think I can get behind that!<br />
Will picnic be one of the vendors there? I really hope so. If not, I will surely be visiting them when they open to support their cause!<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0tag:blogger.com,1999:blog-4863902103228319909.post-69546511730086286962012-01-23T18:13:00.000-08:002012-05-03T17:19:36.172-07:00Chapter 4: In which a door closes and and two wings openEmily and Kate continued to open their picnic booth at the Waverly farmers market for several more weeks before they were forced to stop due to financial reasons and an inability to find a certified kitchen to operate from. Emily moved to San Francisco not long after that. As they were parting ways, Emily and Kate told each other, "If ever you can make picnic happen, DO IT!"<br />
The truth is, neither of them ever really abandoned picnic. They have both been holding it safe in their hearts, searching for a way to make it happen again.<br />
<img src="http://media4.onsugar.com/files/2011/12/48/4/1949/19490012/68c865166bc4098e_IMG_3597.preview.jpg" style="display: block; margin: auto;" /><br />
<div style="text-align: center;">
<em>Emily cutting a Thanksgiving pie for friends in San Francisco</em></div>
Emily is now living in San Francisco and has begun the process of opening a west coast wing of picnic. She hopes to one day open a storefront and cafe just like the one she dreamt about long ago in Baltimore. In the meantime, she is trying to start a food truck/trailer for picnic. This blog you are reading will continue with her story, filling you in on all of the chapters yet to come. You can follow her here, on twitter: @picnicbakery , and please be sure to like her facebook page for picnic: http://www.facebook.com/pages/Picnic-Bakery/348700741826471 Emily is also working on setting up a website, and will be sure to let you know when it is up and running.<br />
<img src="http://media2.onsugar.com/files/2012/01/04/1/1949/19490012/96fe8d091257c815_vegan_kateleonard_homebaker.preview.jpg" style="display: block; margin: auto;" /><br />
<div style="text-align: center;">
<em>Kate in her home kitchen in Baltimore</em></div>
Kate has done some traveling, but is now back in Baltimore. She has spent some time working on the east wing of picnic. She has a picnic booth occasionally at the Waverly farmer's market. You can get updates on her work (and probably find some inspiration) by following her blog: http://picnicveganbakery.wordpress.com/<br />Anonymoushttp://www.blogger.com/profile/00575213205787806265noreply@blogger.com0