DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE SHINY NEW HOME OF DDD BY CLICKING HERE.
[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days. For this fourth entry, I’m focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the second entry on coconut.]
First: thank you all, most sincerely, for all your kind words regarding The Girls and the Ordeal of the Raisins. Both dogs are fine (my bank account, on the other hand, will suffer for some time–but that’s my penance, I reckon). And I’m also glad that the post seems to have provided some new information to some of you, who may not have been aware that raisins are often poisonous to the canines in our lives.
In fact, I was so rattled the other day that I neglected to mention something really great: I won a contest! And this time, folks, I truly felt the love! The eloquent, clever and enormously crafty Shellyfish of Musings from the Fishbowl recently conducted a contest to win one of her handcrafted felt change purses, and my comment was (randomly) chosen to win! Whoo-hoo! I am utterly thrilled and cannot wait to receive my prize in the mail. I will, of course, blog all about it when it arrives. 🙂 Thanks, Shellyfish!
And now, back to our regularly scheduled Lucky Comestible!
You know how some people are just so eccentric, so outré, so larger-than-life that they may as well be a caricature of themselves? Think Jack Palance at the Oscars. Think Richard Simmons. Think my mother’s old friend Ms. Gabor.
Say what?
Ms. Gabor (a pseudonym, bien sûr) was one of my mother’s regular Mah Jong ladies who came to our house Thursday afternoons. Long before the era of elective plastic surgery, Ms. G managed to appear entirely plastic most of the time, all on her own. Likely in her 50s back then, she balanced under a towering, shellacked and elaborately braided beehive hairdo, pinned in place with a network of rhinestone-studded hair clips. She wore eyeliner too heavy, décolletage too revealing, and an attitude far too abrasive. But what I remember most about Ms. G was how she coped with summer. Because in the summer, our house–lacking any air conditioning–was not just hot; it was “feels-like-Vesuvius” hot; “the-smoke-detector-is-shrieking” hot; “someone-call-Denis-Leary-to-Rescue-Me” hot.
On those blistering summer days when my mom and her friends played “Maj,” we kids would return home from school to a tableau of four women, reposing in a haze of smoke (everyone except my mom smoked cigarettes) and humidity, most of them dripping sweat and fanning themselves with handkerchiefs or napkins. And Ms. G, elbows on the table, calmly studying her tiles and wearing a black bra. Yes, you read that correctly; it was not her black bra as seen through a sheer blouse; no, no; it was her black bra as seen on her torso because she had taken off her blouse and placed it on the back of her chair.
“Dahlink, vould you be so kind as to get me a glass of soda?” she’d inquire in her heavy Hungarian accent, as soon as I entered the room. Then I’d be forced to march to the fridge, pour the club soda, and hand her the glass while pretending that I didn’t notice she was wearing nothing more than a bra! Seeing this vision on a weekly basis may have, I suspect, traumatized me just as much as did seeing The Girls eating raisins the other day.
Well, my mother regularly made a dessert for the ladies that was her one coconut-based specialty. She called it “Roly Poly,” and it was basically a layer of oily, dense dough rolled out to a rectangle, topped with (in this order) a thick slather of strawberry jam; sprinkles of toasted walnuts; a smattering of raisins; randomly scattered chunks of chopped Turkish Delight, and a final light shower of shredded coconut. The entire monstrocity was rolled up jelly-roll style, sliced into pinwheels and baked. It’s possible that the Turkish Delight, with its vaguely floral, vaguely alcoholic smell, is what pushed the roly poly over the edge from the “yucky parental dessert” category to the “makes me want to vomit” category, but I have an inkling it was more closely connected to the image of Ms. G munching mindlessly on a slice, crumbs floating gently into the cleavage on her black lace bra.
I did, eventually, get over my coconut aversion, once I met the HH and found he adored the stuff. But the inspiration for today’s recipe was neither Roly Poly nor the HH; it was two of the recipe testers for my upcoming cookbook. (By the way, have I mentioned lately that I ADORE my cookbook testers??)
Since these two women are gluten intolerant, I assumed they’d attempt the GF recipes exclusively (about 30% of the recipes will be gluten free). What I’ve found, instead, is that these two have willingly adapted some of the original recipes to render them gluten-free! I’ve been amazed at and inspired by their ingenuity, and decided I had to dive in and finally start creating more gluten-free goods myself. This coconut series seemed the perfect place to start out; I already had a recipe in mind that met my NAG requirements, so converting it to gluten-free was the next logical step.
Originally given to me by a friend in university, this recipe was titled, simply, “Coconut Loaf,” and called for eggs, butter, white sugar and white flour. Using gluten-free flours and finally trying out some xanthan gum as a binder, I came up with this combination. I’m happy to say that the resultant loaves were just as light as–if not lighter than–the original, with a tender, delicate crumb and ethereal coconut flavor. The HH pronounced this a hit as he bit into his second loaf, remarking, “The texture is so light, it reminds me of a Twinkie.” (To the HH, this is the highest praise one can confer on a cake.)
I, too, was very pleased with the result, and would certainly make these again, gluten free or not. Even if you are able to eat gluten, you might want to try these out as an alternative to your usual cupcakes; the preponderance of legume flour (from the beans and chickpeas) makes these an abundant source of both protein and fiber, more so than most other baked goods. I’m sure the Maj ladies would approve.
I’m also contributing this post to the Living With Food Allergies blog carnival that takes place every month and is hosted by Rational Jenn.
Finally, if you’ve recently posted any coconut recipes you’d like me to share, just leave the link here in the comments or send it via email, and I’ll add it to the list below!
Gluten Free Coconut Mini Loaves or Cupcakes
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
These are light and not too sweet, with a pronounced coconut flavor. For fancier loaves, drizzle with your favorite glaze.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Vanilla Versus Vanilla
May 6, 2008
DIET, DESSERT AND DOGS HAS MOVED! TO VISIT THE NEW SITE, PLEASE CLICK HERE.
[That’s our little Vanilla, in the middle]
DIET, DESSERT AND DOGS has moved!
If you’re reading this page, you’ve landed on the old site. Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!
As always, thanks for reading. I look forward to seeing you at the shiny new Diet, Dessert and Dogs!
“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]
So, I heard somewhere that it’s hockey season now. Oh, don’t look so surprised: despite having been raised in Montreal (a hockey town if ever there was one), I am indifferent to the sticks-and-pucks revelry. Personally, I’d rather read about the latest face-off between, say, brownies and blondies than between the Habs and the Flyers.
In fact, I can’t say that I’m too interested in any team sports–or, come to think of it, any sports at all. Is it any wonder? Perpetually the “anchor” in tug-of-war; too uncoordinated to hit a baseball with a screen door; lacking even the modicum of balance necessary for hockey (though I did go skating, once, when I was about 15, soley to impress a guy I had a crush on. Oh, I made a lasting impression, all right–somewhere on the upper right thigh, just where my skate sliced through the flesh, if memory serves.)
This is not to imply that I don’t enjoy a good competition with myself every now and again, in a constant effort to improve on my own “personal best.” (And speaking of competitions, I’ve just gotta say it: time to wave goodbye to Jason Castro, don’t you think?). I’m forever asking questions like, “Can I increase my speed on the treadmill this week?” “Can I accomplish a bicep curl with a 15-pound weight?” “Can I use up every single veggie from our weekly organic box?” “Can I manage to sweep my kitchen floor every day three times a week monthly before the dust bunnies take up permanent residence on the living room couch?”–and so on.
(“You know, Mum, we’d be happy to chase those bunnies for you. And while we’re on the subject, why are they allowed on the couch when we’re not?”)
As far as I’m concerned, a little healthy competition in the kitchen can only be a good thing. In order to improve a recipe-in-progress, I might tinker with it 10 or a dozen times to get it right, often in a single day (why, yes, it’s true: I don’t have anything better to do!). Is the muffin better with agave or maple syrup?–let’s bake a new batch and find out! Should I use barley flour or oat in the apple bars?–only another round of baking will tell! Can the cashew cookies stand up to cardamom, or would ginger be better?–let’s test ’em out and see!
This somewhat peculiar proclivity in the kitchen was the impetus behind a strange experiment last week, one I conducted after receiving my copy of Carole Walter’s James Beard Award-winning cookbook, Great Coffee Cakes, Sticky Buns, Muffins & More, in the mail. As some of you may recall, my recipe for Maple-Walnut cookies won the book in a recent Cookthink Root Source Challenge for recipes based on maple syrup. (Hmm. Yes, I suppose that made me “competitive,” though of course not in the athletic sense.)
As soon as I ripped open the package, I was charmed by the clean, clear layout, the stunning full-color photographs and the innovative, precisely written recipes (200 of them!). And even though it’s filled with traditional recipes with conventional ingredients (think eggs, milk, butter, etc.), the book focuses on homey, classic treats, which are fairly easily adaptable to NAG principles.
Virtually everything in the book appealed to me, from the Vanilla Bean Poundcake to the Irish Whiskey Cake to the Apricot and Dried Pineapple Muffins to the Fig and Walnut Loaf. Lest you think the book is partial to goodies baked in pans, Walter also includes recipes for cookies, bars, biscuits, strudel, danish, buns and braids–plus many more treats shaped by hand.
My gaze lit upon a recipe called “Favorite Vanilla Muffins.” Vanilla muffins? Sure, I’d sampled many a vanilla cake in my time, but never a vanilla muffin. With its denser, moister texture, might a muffin be a better foundation to showcase the fragrant, floral tones of pure vanilla extract? A competition was in order!
I thought about the differences between the two. Like the Olson twins (though of course, in this case, actually connected to food), muffins and cupcakes are the same, but different. Both are single-serving renditions of a larger baked good (loaf or cake); both sport domed tops, flat bottoms and angled sides often encased in frilly paper liners. To muddy the batters even further, both may (but are not required to) contain chopped fruits, nuts, or chocolate.
A few Googled pages later, I discovered that the cupcake versus muffin debate was already in full swing among bloggers and other writers (two good sources are recipezaar’s concise take on the issue, and the more detailed viewpoint on Curious Foodie’s blog).
How, I wondered, would that Favorite Vanilla Muffin stand up against its cakey counterpart? I decided to bake one of each (both using my adaptations of Walter’s recipes) and compare the results. Granted, my creations (no matter how delectable) would never be exactly as Walter intended; but I was okay with that. I chose a Classic Sour Cream Cinnamon and Nut Coffee Cake (without the cinnamon/nut filling) for my cupcake, mostly because, like the muffin recipe, it called for sour cream (and I needed to use up the tofu-based batch I’d be concocting). That would leave me with one vanilla; two vanilla (any more than that and we’d have the unfortunate Milli Vanilla).
[Coffeecake cupcake–with its intended filling. Get a load of that cinnamon-pecan swirl!]
Which won the competition? As expected, the muffins were heavier and denser. In fact, apart from the shape, they were a different animal entirely. For some reason, in these particular muffins, the vanilla essence proclaimed its presence assertively, even before you bit into the soft, moist interior; the sweet, floral aroma fairly radiates. And even though I knew my “sour cream” was soy-based, there was an incredible richness to these muffins that rendered them filling and satisfying; no need for fruit or fillers.
The cupcakes, for their part, were equally delectable. Undisputably more delicate with a tender crumb, the cakes were lighter both in texture and color. The vanilla essence here was definitely noticeable as well, though in a more understated fashion. Like pitting Ella against Diana singing Cole Porter classics: each transformed the outcome into something unique and exceptional, though clearly hailing from the same original concept.
So, in the end, it was a tie. Two winners–two delicious baked goods to eat. Everybody wins!
Since the recipes highlight vanilla, I thought this would be a perfect entry for the Master Baker Challenge, hosted by Master Baker.
Vanilla Muffins and Cinnamon-Pecan Cupcakes (inspired by recipes in Carole Walter’s Great Coffee Cakes, Sticky Buns, Muffins & More)
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
[Left to Right: Cinnamon-Pecan Coffeecake Cupcake; Vanilla Muffin; Vanilla Muffin with Cashew-Cardamom variation]
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
For the Cinnamon-Pecan Coffeecake Cupcakes:
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Vegan Molten Chocolate Cakes
February 4, 2008
[Diet, Dessert and Dogs has moved! If you’re reading this page, you’ve landed on the old site. Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!
As always, thanks for reading. I look forward to seeing you at the shiny new Diet, Dessert and Dogs!
“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]
[Disclaimer: With all the responses I’ve gotten to this cake–good AND bad–I felt it necessary to point out that I created this recipe as a response to all the hype over a particular cookbook that has taken the spotlight over hiding spinach in a chocolate dessert. As I mentioned in the original post about sweets with hidden veggies in them, neither Mrs. JS nor I invented this idea. And if you’re more accustomed to “traditional” sweets with white flour or sugar, be warned that these are simply not like that. They have spinach and zucchini in them, after all 😉 . ]
One of the sure signs that we’ve embarked on a new, health-conscious, era in our food history is the rash of vegan cookbooks recently flooding the market.
For a sweets fanatic like me, these books offer ostensibly endless possibilities, from the mega tome by Colleen Patrick Goudreau with its shortcakes, fudge, or classic chocolate layers, to the spectacular, every-flavor-every-color masterpiece by Hannah (wasabi cupcakes, anyone?) to the ever-popular Vegan Cupcakes Take Over the World.
One persistent problem for vegan bakers, however, is the fact that some recipes simply don’t translate easily into vegan versions (meringues, for instance, or dairy-dependent treats like cheesecake or cream-topped mousse pie). Inevitably, we’re served up “cheesecake” (or cheezecake) made from processed tofu-cream “cheese,” or items like the newly-marketed Soyatoo when whipped cream is called for; similarly, margarine (usually Earth Balance) is the perennial stand-in for dairy butter.
While these recipes all look and sound fantastic, most of them are usually verboten for me. Ever since I revamped my eating habits about eight years ago in accordance with dietary restrictions, I willingly said “so long” to eggs, milk and most other dairy; “au revoir”to wheat and meat; “toodle-loo” to refined white sugars and flours. This all-natural, organic, whole-foods diet can be rather prohibitive as well; my authoritarian menu permits nothing artificial, no ingredients hatched in a laboratory, and nothing whose name is too complex for a 7 year-old to read aloud.
Consequently, even many of these otherwise delectable vegan baked goods are banned from my baking repertoire. So it’s “so long” to all those lovely margarine-based shortbread cookies dusted with icing sugar, “au revoir”to chocolate cream pie with its Soyatoo-derived peaks and dollops; “toodle-loo” to that sublime fudge that relies on cane sugar or pies and puddings with soy creamer as a major ingredient. Basically, it’s “bye-bye” to almost all manner of vegan baked goods attempting to replicate their more conventional cousins.
Instead, I’ve spent the last eight years experimenting with a variety of whole food ingredients in a quest to reproduce both the quality and the appeal of standard desserts, but in a more healthful package. I generally use organic oils or coconut butter, whole grain flours, natural sweeteners, or dark cocoa powder (which contains more flavonoids than Dutch process) for my treats. For the most part, I’ve had great fun developing a variety of recipes. My HH isn’t complaining about the freshly baked cookies, muffins, or cakes constantly hoarding counter space, and my colleagues at the office tend to perk up, eagerly peering round their computer screens, when I arrive with plastic containers in hand.
Recently, I set myself the task of creating a trio of chocolate recipes for Valentine’s Day. I was determined to come up with something decadent, something spectacular, something alluring that was, at the same time, mouth-watering. I wanted something that would both express and elicit heartfelt affection when it was served.
And so, I created a recipe for Molten Lava Cakes.
Which are vegan.
And healthy.
Why Lava Cakes? Well, to begin with, this is for Valentine’s Day–which can mean only one thing: chocolate. And these babies spell “LOVE”: they’re rich-tasting, they’re chocolately, they’re warm, and they even serve up in their own personalized little packages (perfect for indulging a loved one, or, if you’re feeling intimate, sharing). And with the addition of pureed spinach and zucchini, they pack a nutritional punch as well. What could be more romantic than contributing to your loved one’s good health?
A quick Google search on “Molten Chocolate Cake” will reveal that these treats are generally comprised of only 4 main ingredients: butter, sugar, eggs, and chocolate–none of which I’ve added here. I opted for cocoa powder in lieu of the chocolate (so that I could control the sugar and fat, and for the greater flavonoid content). I also used spelt flour, which has a lower gluten content than wheat, and sunflower oil, a light oil with a good balance of mono- and polyunsaturated fats.
To compensate for the fact that there is no egg-based center available to underbake (the usual source of the “lava”), I’ve simply whipped up a second batter that serves as the molten interior, to be placed inside the cake before baking. The result is a gooey, oozing filling that provides all the richness–and romance–of the original. A healthy indulgence this Valentine’s Day? Now, that’s sweet.
Because they’re so darned healthy, I’m also submitting this recipe to Cate at Sweetnicks for her weekly ARF/5-A-Day Roundup. Spinach is an amazing antioxidant food, after all!
And since Susan over at Fat Free Vegan has requested some Vegetable Love for her event of the same name, I couldn’t resist sending this along there as well. As Susan wrote, “Last year I asked food bloggers to post their most romantic, most seductive vegetable recipes…something suitable for a cozy dinner by candlelight…something that says ‘I love you, and I don’t want to see you keel over with a heart attack!'” So really, do these fit the bill, or what?
Molten Chocolate Lava Cakes
Even if you are able to eat traditional molten chocolate cakes, this version is worth a try for its ultra-healthy ingredients. Don’t worry; no one will know the veggies are there, but they’ll definitely feel the love in these decadent-tasting treats.
TO VIEW THE RECIPE, PLEASE VISIT THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
[Edit, February 15th: I baked these again last evening for Valentine’s Day, and made some of the cupcake version on the side.
I thought I’d add a note in response to some questions/ feeback about the recipe I’ve either received or seen. This recipe is definitely a bit fussy. There are two points I think are essential to keep in mind when making these: 1) the size of the ramekin or custard cup. If it’s too small, there won’t be enough room for the molten center; you need quite a generous dollop of filling to stay soft and mushy inside all that cake. 2) if you want your molten center to remain separate from the cake (and not be absorbed by it), it’s important to ensure that the filling doesn’t touch the side of the ramekin and is covered completely with batter before you bake this; the amount of filling used in each cake also seems to play a role. I’ve found that if the filling spreads, you end up with a layer of chocolate across the middle, but not a concentration of it. But still, soft gooey chocolate inside a chocolate cake can’t be bad, right? My HH actually liked these better the next day, as the cake takes on a more fudgy texture.
[An updated and slightly revised version of this recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the “Cookbook” button at right, or visit the cookbook blog.]