Three Shindigs and a Mid-Term (Break)
February 21, 2009
[Okay, so the post title is a bit obscure (I was alluding to Four Weddings and a Funeral)–but with the Oscars coming up in a couple of days, and with my having seen, hmmn, let’s see–a total of “zero” of the movies, I wanted to make reference to that grand little Golden Guy in some way or other in this post. ]
[Slice of birthday cake: chocolate layers filled with chocolate buttercream frosting, all topped with Sweet Potato Frosting]
It’s almost time for midterms at the college where I teach, so I’m afraid I’ll be MIA from the blog for a little while (not to be confused with the recently balloon-bellied, singing-at-the-Grammys, went-into-labor-and-gave-birth-the-next-day MIA). But before I bid you all adieu, I thought I’d mention three festivities leading up to said exams.
Shindig One: The most recent celebration we enjoyed here in the DDD household was an intimate birthday dinner for my friend Eternal Optimist (consisting of just the EO, the HH, and me).We three enjoyed a spectacular, yet simple meal of Potato-Miso Soup (Alisa’s uniquely delicious recipe: satiny smooth, rich and slightly yeasty from the hint of miso–in fact, this was the second time I’ve made this in a week!); trusty Tagine of Quinoa with Chickpeas, Olives and Prunes (always a hit around here); garlic sautéed rapini and collards; and a special b-day cake (chocolate layers with sugar-free chocolate buttercream frosting (both from Sweet Freedom) and the Sweet Potato Frosting I wrote about a while back.
[Alisa’s Creamy Potato Miso Soup]
It was grand to spend a leisurely evening together fêting a dear friend. The EO also brought along her own pooch, another border collie cross, and The Girls were in heaven. (“We love having our friends over, too, Mum! Except next time, there should be a cake that we can eat as well.”)
Shindig Two: In addition to the birthday, the dinner was also occasion for a spontaneous mini-celebration in honor of the cookbook finally reaching the publisher. After numerous delays in formatting and glitches with the cover, it’s finally on its way! My publishing rep called yesterday to confirm that she received the files and their part of the book’s production will begin next week. YIPPPPPPEEEEEE!! (Of course, this means it will still take about three months before the book is in print, but it is out of my hands at this point). I can’t even begin to express what a relief that is! So we had a little toast in honor of Sweet Freedom last evening as well.
Shindig Three: Despite mountains of marking, I’ll be peeking in periodically at the Academy Awards, that shindig to beat all shindigs, that tribute to all things silicone and Juvéderm and Botox, that massive glitterati ego-massage that will take place on Sunday evening. From the Barbara Walters interviews to the Joan Rivers gaffes to the melodramatic and slurred acceptance speeches, I love it all. And even if I haven’t actually seen any of the movies, who cares? That’s not what the Oscars are all about, anyway!
Before I depart on break, I thought it might be fun to leave you with a little midterm quiz of your own to ponder while I’m away (and the best part–it doesn’t matter whether you know the answers or not!). I’ll reveal the “correct” responses when I get back (though with a bit of sleuthing, it should be fairly easy to find them before then).
[Chocolate birthday cake in all its uncut glory]
A Diet, Dessert and Dogs Mid-Term Quiz
Instructions: Please answer each of the following questions. Note that this is an open-blog test; answers can be found in previous entries. Please double space your answers.
1) DDD stands for:
a) The 2009, eco-friendly version of the pesticide “DDT”
b) Pamela Anderson’s bra size (now that she’s had a breast reduction)
c) a cutsie way to refer to “3-D” movies
d) the name of this blog.
2) “NAG” refers to
a) the HH’s endearing nickname for me;
b) the ol’ grey girl who ain’t what she used to be;
c) a healthy way of eating that includes whole, unprocessed, organic foods.
3) Ricki’s favorite food is:
a) chocolate
b) chocolate
c) chocolate
d) all of the above
a) Lon Chaney
b) Lewis Carroll
c) Love Chocolate!
5) Complete this phrase: “Rocker Guy (He of the —)”
a) broken guitar
b) off his rocker
c) rock collection
d) black leather pants
6) Ricki loves blogging because:
a) of all the amazing people she’s “met” in the blog world
b) it’s always fun to read other blogs and learn about new foods
c) reading your comments on her blog is the high point of her day (truly)
d) YOU GUYS ARE SIMPLY THE BEST!
I’m sure you all got an “A”! Have a great time at the Oscars, all, and see you in a week or so! 😉
Last Year at this Time: My Favorite Mistake: Savory Filled Breakfast Crepes
© 2009 Diet, Dessert and Dogs
Yes, We Candy (Big Announcement Number Two*)
January 22, 2009
* (Originally Number One, but I was waylaid by Tuesday’s astounding news!)
Before I get to the “Big Announcement” originally scheduled for yesterday, I just want to say THANK YOU once again to every reader of this blog, to those of you who voted for me in the Food Blog Awards (and if you haven’t yet–please do!), and especially for your amazing, uplifting, supportive and heartfelt comments. I’m still in a bit of shock, frankly, even being on the same list as those others, but one thing is certain: DDD wins hands down for best readers of the five finalists. So hugs to you all, and thank you. (And if you’re here from the voting page, you might like to read this first to see some sample blog entries. )
Now, back to blogging.
Really, you guys are so great that I think YOU deserve an award. And so, time for ME to offer a couple of prizes to YOU!
YES, IT’S CONTEST TIME AT DDD!
In honor of Tuesday’s historically transformative event (Obama’s, not mine), I’ve decided to present my own little contribution to US-Canada relations.
Some of you may have heard (though I doubt it) that CBC Radio compiled a list of the 49 top songs north of the 49th parallel (ie, by Canadian artists) to bestow upon President Obama as a gift for his inauguration. (Honestly, do they think he cares? I have a feeling the guy’s got other things on his mind at the moment). I must admit, though, I was surprised to see how many iconic American songs were actually written by Canadians.
Well, in honour of the new Mr. and Mrs. President, I’ve decided to offer my own little cross-border gift. It’s my way of saying, “hey, neighbor!” to those of you south of the world’s longest undefended border (and those of you within the Canadian border, too, if you happen to win the contest). Actually, I’m giving away six prizes!
***** THAT’S RIGHT: SIX (6) PRIZES TO BE WON!******
(There! Are we all in a contest-induced frenzy yet? No? Okay, you can go vote instead!) And then, consider this:
*** THERE ARE SIX
–1-2-3-4-5-6!
SIX ! ! ! ! ! !
Un deux trois quatre cinq six
6 6 6 6 6 6
–PRIZES TO BE WON! ***
Here’s what you can win:
I) FOR THOSE OF YOU IN CANADA AND THE CONTINENTAL U.S. :
(And I am really, REALLY sorry that I can’t send beyond that undefended border; but the Canadian postal system is pretty wacky and not all that efficient, and it would take far too long to get to you–not to mention it would cost me three months’ salary).
You may have read on Mihl’s blog a while back that the Ritter Sport people (who make a few very fine vegan chocolates) have, in their infinite wisdom, altered their peppermint formula so that it’s no longer vegan.
Well, darned if there isn’t at least one advantage to living up here in the snowy north: since our stock doesn’t sell as fast as it does in the States (what with only 1/10 the population), those minty bars are all over the place on our grocery store shelves! I double-checked the ingredients to be sure these were the “old” forumla, and then grabbed a whole stack of bars.
And I can’t wait to send them along to FIVE (5) lucky readers! To win one, just follow the contest rules, at the end of this post.
I got this idea from Amey, who held the first contest a while back–and of which I was one of the lucky recipients. So I can vouch that these bars are fabulous–dark, with a rich chocolate coating and smooth, creamy, sweet, pepperminty filling. Mmmm. Thanks again, Amey! Hope you win one this time. 🙂
II) FOR THOSE OF YOU IN THE TORONTO AREA:
(Again, how I wish I could extend the boundaries of this one, but you’ll see why I can’t in a moment).
[Chocolate Mint Chocolate Chip Cookies]
As many of you know, I’ve just completed the manuscript for my upcoming cookbook, Sweet Freedom. (According to my publisher, it should be available mid-April; I’m hoping that’s a firm date!).
[Butterscotch Blondies with Chocolate Chips and Dried Cherries]
The recipes are all free of wheat, eggs, dairy and refined sweeteners–in other words, all are vegan, kosher-friendly, lactose free and casein free; and many are gluten free.
And here’s your chance to experience the delectable taste of goodies made with these whole, healthy ingredients first hand!
[Lemon-Blueberry Scones; or variation of Orange Pistachio]
To help you become familiar with the types of desserts in the book, I’m giving away a prize pack of homebaked (by yours truly) goodies from recipes in the book.
[Raw Fig and Cherry Bars]
I’ll bake up any five types of cookie, bar, muffin or biscuit from those pictured on this page (and those listed at the bottom). As the winner, you get to choose which five you’d like! Then, I’ll deliver them to you, within the general Toronto area (Lake Ontario to the south; Highway 427 to the west; Highway 9 to the north; Highway 48 to the east).
If you live within those boundaries–or if you’re willing to meet me at an agreed-upon location within them–you’re eligible to win the prize pack!
[GF Coconut Macaroons on the left; GF Cashew Chocolate Chip Cookies on the right]
Because these are freshly baked and hand-delivered, I’m afraid I can’t send them through the mail. (I did try, once, to send my goodies to the States and they were stale, broken and really unappetizing by the time they arrived, so I’ve ruled that out this time).
[Seed Jumble Cookies]
I actually have no idea how many of you live in the Toronto area (I’m woefully deficient in techy skills so don’t know those stats). But think of it this way: if there are only three of you, your chances of winning just increased exponentially!
[Ultra Fudgy Brownies]
OKAY, SO HERE ARE THE CONTEST RULES:
[Triple- C Cookies (Cashew, Carob, Cardamom)]
To win either of the prizes, all you need to do is leave a comment at the bottom of this post, any time between now and January 30th. (Oh, and vote for me on the Food Blog Awards, or your entry is disqualified).
Kidding.
But you did look rather pale there for a second.
[Chocolate Chip Cookies]
To be eligible for the Sweet Freedom package, please indicate your five choices in your comment so I know you’re entering for that prize (and you’re still eligible for the chocolate bars, too!)
You can also receive an additional entry, just by mentioning the contest on your own blog (with a link back to this post). Be sure to let me know you’ve mentioned it, though, either through a trackback or through your comment here.
[Cinnamon Coffee Toffee Bars]
Remember, the contest will be open until midnight on January 30th. Once a winner is selected, I’ll get in touch and we can determine the delivery date together (some time mid-February. . . a Valentine’s Day treat, perhaps?)
[Carrot Raisin Oatmeal Cookies]
And the recipes for every one of the treats pictured here will be in the book.
[Ginger-Coconut Cookies]
Here are a few other choices for the prize package:
GF Cashew Chocolate Chip Cookies
Pear and Ginger Mini Loaves or Muffins
Pumpkinseed Shortbread Cookies
I’d love to bake for you! So go ahead and leave those comments, and let me know which goodies you’d like in your gift pack! (And don’t forget, if you have a blog, you can enter again by mentioning the contest and linking to this page on your own blog).
And if you’re not in the Toronto area, don’t worry–I’ll be holding one Sweet Freedom-related contest every month, right up until the book comes out.
Oh, and I promise to post an actual recipe next time.
Last Year at this Time: Mini Sweet Potato and Chocolate Chip Muffins
© 2009 Diet, Dessert and Dogs
Gastronomic Gifts V: Tutti Fruiti Christmas Cookies, circa 2008*
December 19, 2008
* Or, Ricki Finally Decides to Get Political
[There’s just nothing like a homemade gift for the holidays. This year, with the purse strings a little tighter than usual, I’m determined to make at least a few in my kitchen–and thought I’d share my ideas in case you’d like to partake, too. ]
[Dig those green threads of lime zest in there! Red and green–how festive!]
I bet you can tell from the title alone that this is a retro recipe. For me, the name “Tutti Fruiti” brings to mind Mrs. Cunningham’s kitchen on Happy Days, or Leave it to Beaver, or Doris Day. I mean, it just sounds so Barbie doll. . .so potroast-and-mashed-potatoes. . . so poodle skirts and bobbysocks. . . so 1950s Housewife. Or does it?
Maybe it’s just me, but just when did feminism get such a bad rap? (Oh oh–I’ve uttered the “F-Word”!! I can hear the roar of footsteps as droves of my readers hightail it for the exit). But seriously. I happened to grow up during a time of great social change for women, when being able to make our own choices and earn our own money was still a novelty, one that was both thrilling, and ground-breaking. (Hmm. Sort of reminds me of the excitement in the air over recent political developments, too).
These days, I’m sensing a backward shift in attitude all over the media. It makes me sad to think that young women today feel they can’t embrace independence and self-sufficiency without giving up everything old-fashioned at the same time. Claims of Grrrrrrl power from hyper-sexed, no-unmentionable-flaunting, party-hardy starlets who trumpet liberation but are really just craving male attention are just one facet of the problem. You know that social attitudes have really shifted when they hit your soap opera. As The World Turns (my own indulgence, as I may have mentioned before) may have one of the first gay story lines on daytime, but they seem to have abandoned their women back in the fifties.
Case in Point: Jack and Carly. Here’s a sample:
Carly [to her ex-husband, Jack]: What? You spent the $5000 intended for our son’s boarding school tuition on your new wife-to-be’s wedding dress??!!
Jack: Don’t worry, Carly, I will make sure our kids are taken care of.
Carly: I’m warning you, Jack, you’d better not squander your money on that woman. If our kids have to suffer because you can’t pay for them. . . well, I promise you, I will make your life a living hell.
Jack: I told you I’d take care of it, Carly, and I will! [storms off in a huff.]
Does anyone else read that dialogue and wonder, “Um, excuse me, but where is Carly’s portion of that tuition?” Why isn’t she also contributing to her son’s schooling? And before you hurl epithets at my insensitivity to the woman’s dilemma, consider that Carly’s character is supposedly a millionaire. That’s right: as a former high-flying fashion designer, she has way more money than her honest-cop ex-husband. Yet despite rolling in dough, she expects the man to pay for everything. Poor old Gloria Steinem (and I suppose she really is old, nowadays) is probably rolling over in her Playboy bunny suit.
I don’t see any conflict of interest in calling myself a feminist and still enjoying all the activities that take place in the kitchen (no, not those activities, people! I was referring to cooking, baking, eating and the like!) In fact, I’ve always been proud to use the title “Ms.” (and no, it’s not just a title for divorced women). Another shock: I also retained my name when I got married (to the first one, not the HH). I mean, I’d had the name since I was born, didn’t I? I was pretty attached to it. My ex-husband argued that we were more of a coherent “team” with the same last name. Okay, I countered, then let “the team” carry my last name. (I’m afraid I can’t reprint what he said in response to that.)
And what does this sudden pro-feminist rant have to do with cookies, you may wonder?
Well, in high school, one of the greatest feminist role models I’ve ever known was Mrs. Jennings. Mrs. J was quite a powerhouse: she held a full-time job as a high school teacher; she was on various academic boards; she had a part-time freelance gig outside of school; and she was one all around tough cookie (no pun intended). Probably only about 10 years my senior at the time, Mrs. J certainly looked the part: she was rather strident in her manner, with a mile-high ‘do that bore a striking resemblance to a rusted Brillo pad. Her shoes were sensible, her suits stiff and straight-cut in that “must-emulate-male-businessmen” way, and her demeanor was always entirely humorless. At the same time, she showed us girls what could be accomplished by women who were smart and self-sufficient.
Oh, and she taught Home Economics.
Home Economics! Even the name sounds anachronistic. But it was in Mrs. J’s class that I learned how to measure dry ingedients in the metal cups and wet ingredients in the glass cups; how to level my baking powder with the back of a knife; how to roll dough from the center outward; how to distinguish between a selection of six different kinds of milk**; and how to make Tutti Fruiti Christmas Cookies. That woman really could do it all! And she taught us it was okay to be a feminist and still love all the old-fashioned female virtues, too.
Of course, the original recipe wasn’t vegan (Mrs. J wasn’t that liberated). But I’ve retained it all these years because these were just the perfect holiday cookie in every way: they are delicious, they are incredibly easy to make (of course, any woman with all that going on had to find ways to save time in the kitchen), they travel well, and they seem to appeal to everyone. The original recipe also contained old-fashioned gumdrops, chopped up. Well, darned if I didn’t have the perfect substitute right on hand–the yummy gummies I got as a gift in my swap package from Neil! The lime zest is my own addition, to round out the Christmassy colors.
Of all the fancy, frosted, cookie-cut or filled cookies I make at the holiday season, these remain my very favorites (and they’re not even chocolate!!). Soft yet slightly crumbly with a light, citrus, almond-perfumed aroma and dotted throughout with brilliant bits of shiny color like fragments of stained glass, these cookies are a treat to eat.
And when you don the frilly apron to serve these to friends and family, hold up your feminist head with pride! Real women bake cookies, too. 🙂
“Mum, we love all the activities that go on in the kitchen, too. And we would love to be self-sufficient with free access to our food.”
On a Final Note: I’ve also been totally remiss about a lovely award I received a while back from Georgia. 
I meant to post about it then, and of course it slipped my mind until now (I may be a feminist, but my memory sucks). Thanks so much, Georgia, for this Proximity Award! Here are the award details:
“This blog invests and believes in PROXIMITY – nearness in space, time and relationships! These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in prizes or self-aggrandizement. Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers! Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.”
I won’t tag anyone specific, but will open this up to anyone who’s willing to proudly call herself (or himself) a feminist!
** That would be whole, 2%, 1%, skim, sweetened condensed, evaporated, and dried-reconstituted. Nobody had even heard of alternative milks back then!
As a much healthier version of the original, this recipe is my contribution to Michelle of The Accidental Scientist for her Heart of the Matter “December Full of Heart-Healthy Decadence” event. (And yes, coconut oil is considered heart-healthy!). 🙂
Tutti Fruiti Christmas Cookies
The perfect holiday cookie: quick and easy, and with a light texture and fruity flavor, easy to eat as well.
1/2 cup (90 g.) Sucanat
1 Tbsp. (15 ml.) water
1/4 tsp. (1 ml.) EACH: almond extract, lemon extract, pure vanilla extract
zest of 1/2 lime
1 Tbsp. (15 ml.) finely ground flax seeds
1/3 cup (80 ml.) melted coconut oil (such as Omega Nutrition, which you can win through the Menu for Hope!)
1/2 cup (120 ml.) chopped candied fruit, gummy candies, chopped dried cranberries, or any other small chopped festive food of your choice
1-1/4 cups (175 g.) light spelt flour
3/4 tsp. (7.5 ml) baking powder
1/4 tsp. (1 ml.) baking soda
1/8 tsp. (.5 ml.) fine sea salt
In a large bowl, mix together the Sucanat, water, extracts and lime zest. Stir to dissolve the Sucanat as much as possible. Add the flax seeds and melted oil, then stir in the chopped fruit or candies.
Sift the flour, baking powder, soda, and salt over the liquid ingredients and stir to blend. You will have a soft dough.
Shape the dough into two logs about 1-1/2 inches (4 cm.) in diameter and wrap in plastic wrap. Refrigerate until firm, about 30 minutes.
Preheat oven to 375F (190C). Line two cookie sheets with parchment paper, or spray with nonstick spray.
Unwrap the cookie logs and cut them into disks about 3/8 inch (3/4 cm.) thick and place about 2 inches (5 cm.) apart on cookie sheets.
Bake in preheated oven 10-13 minutes, rotating the sheets once about halfway through, until golden brown. Allow to cool 5 minutes on sheets before removing to a rack to cool completely. Makes about 30 cookies. May be frozen.
Other Gastronomic Gifts:
GG I: Fudge Two Ways
GG II: Brandied Apricot-Ginger Spread
GG III: Marzipan-Topped Shortbread **Note: the original recipe was somehow transcribed incorrectly–please use the current version with the correct amount of flour!!
GG IV: Jam-Filled Turnovers
GG VI: Pumpkin Butter
GG VII: Chocolate Macaroons in a Flash
Last Year at this Time: Quick and Easy Tofu Masala
© 2008 Diet, Dessert and Dogs
Such a Tease
November 11, 2008
I’ve never been what I’d call a “good” flirt. In high school, I hung out with the nerdy crowd (hard to believe, I know!), so there wasn’t really any opportunity to flirt. Then, when I was finally old enough to attract the opposite sex in my 20s, it seemed too late to get the hang of it. I do remember loathing, admiring and envying (all at the same time) the most popular girls in my high school. It seemed as if their hair, or their eyelashes, or their limp wrists somehow possessed an invisible male adhesive as they giggled and nodded and caressed the guys, just so, on their forearms; or maybe it was just the pheromones they exuded.
In any case, the flirty girls would always be surrounded by an inverse seraglio, an ever-shifting, amorphous cloud of doting males. The boys would fawn over them, open doors for them, carry their books, offer them lifts, or request their phone numbers in a continuous stream. Just how did the girls manage that, I wondered? How did they get away with teasing the guys so overtly, implying lace and perfume and breathless embraces, yet, in reality, yield nothing? These girls were whip-smart as well as beautiful, or they couldn’t have perfected their technique; yet they appeared vacuous and helpless and fragile all at the same time, thereby rendering themselves irresistible to the guys around them.
I had the opportunity to observe a consummate tease after my divorce, when I lived in the same flat as another woman who had previously been married to two of the richest men in Canada (and she was only 32 when I met her). She was one of the smartest cookies I’ve ever known (and funny, witty, sweet and fun to be with, too) yet, the moment she came within a few feet of any attractive male, she appeared to devolve into–how shall I say this?–a helpless, needy, pouting little girl. She’d bat her eyelashes at the nearest specimen and feign incompetence with the lock on the car trunk, the dial on the stereo or the squeaky door on the kitchen cabinet. Then she’d throw up her hands in mock despair and emit a giggle that resonated across the room, like the clang of forks on wine glasses at a wedding, encouraging the newlyweds to kiss.
There must have been something to it, too, because by the time I moved out, she’d snagged yet another of Canada’s wealthiest bachelors (they’ve since divorced, but let’s just say she’ll never have to work again–no, scratch that, she’ll never even have to brush her own teeth again).
My own efforts at flirting have produced less than stellar results. True, some playful flirting resulted in four months dating Rocker Guy (he of the black leather pants); as it turned out, Rocker Guy himself really enjoyed flirting, too–he enjoyed it so much, in fact, that he continued to do so throughout the time we were dating. And his definition of “flirting,” unfortunately, encompassed “sleeping with.”
Thus ended my flirtation with flirting.
Today, however, I’m afraid I’m going to play the tease once again. After finding out at the last minute that I’d be away at a conference all day today, I wasn’t able to photograph the dish I’d originally intended to post about. Instead, there’s a slew of goodies I’ve been working on for the cookbook, and with the holiday season almost upon us, I thought it might be a good way to get in the mood for holiday baking. (Oh, so how’s the book coming along? Well, I’m still working on the manuscript, which should be complete in less than a month, after which the materials are shipped off to the printer. Ultimately, I’m still aiming for a release date in early 2009–February or March. Whoo!).
Some of these sweets have already been published elsewhere on this blog, with recipes included. You may have also seen some on the testers’ blogs (ie, the absolute BEST TESTERS any cookbook author–or baker–could ever want).
Following are some of my recent favorites from the book, and those that would make good holiday treats. And even if it’s not out in time for this year, you may wish to make some of these next time round.
Chocolate Covered Caramels:
Old Fashioned Spice Cake:
Sugar-Free Sugar Cookies (plus recipe–great for decorating):
Chocolate Mint Chocolate Chip Cookies:
Cupcakes with Gluten-Free, Soy-Free Chocolate Buttercream:
Chocolate Satin Tarts:
Dalmatian “Cheesecake” Brownies:
Vegan Butter Tarts: (plus recipe):
And here’s a little preview of tomorrow’s sweet treat (recipe to follow). I know, what a tease. . .
Other People’s Munchies. . . and Please Share Your Own
October 1, 2008
Odd. . . my Google Reader seemed to be filling up at an alarming rate, sort of like the rising waterline in The Poseidon Adventure. Then I remembered: Not only is October the official World Vegetarian Month, it’s also the Vegan MOFO (Month of Food)! This is the 31-day period in which vegan food bloggers worldwide pledge to blog at least 20 days of the month about, well, vegan food. And blog they have!
Given my vida loca schedule these days (and The Girls do make me put my clothes on and go walking in the rain), as well as the imminent festival of the harvest here in Canada, I accepted that I simply couldn’t commit to that esteemed blog event, for fear of ending up committed myself as a result. Instead, I thought I’d bring to you some highlights of recipes I’ve tried and enjoyed from other vegan and vegetarian bloggers in the past while.
Every now and again, I scroll through my photos and realize there are dozens of dishes I’ve cooked and photographed, but never blogged about. It may be that they were less than stellar in their final form, or that my woeful skill as a photographer resulted in a photo that, ahem, didn’t quite do the dish justice. More often than not, however, it’s just that I ran out of time and went on to blog about something else–and then, weeks (or, in some cases, months) later, I stumble upon the photos and rack my brains to remember what the heck it was. And so, here’s but a brief sampling of some of the things we’ve been sampling here in the DDD household.
Happy Vegan MoFo, everyone!
Caramelized Tofu (101 Cookbooks)
As Heidi mentions in her post about this, this deceptively simple dish is incredibly addictive. I made it once to try it out, then repeated the venture three days in a row. Stupendous. (And this is one of those aforementioned cases in which the photographer is not up to par with the quality of the recipe!).
Crumb-Topped Brownies, sans topping (My Sweet Vegan):
Hannah’s Crumb-Topped Brownies are everything you’ve heard they are, and more. As I mentioned a while back, I recently found myself with some soy yogurt in the house, so I finally had the means to try these out. They were superb–soft, gooey, and with a moist, almost custard-like texture that literally melted in the mouth. Even without the white sugar or flour, these were fabulous, and irresistibly decadent.
Curried Tofu Scramble (Moosewood New Classics):
My favorite scrambled tofu recipe. With just a touch of curry paste, a hit of jalapeno, the requisite turmeric–this dish provides a spicy, juicy, eggy and convenient scramble. I could eat this every day (and I do, for about 3 days after I make it, since the HH will no longer indulge with me).
Broccoli and Rice Salad (Jean Lemlin’s Quick, Simple and Main Course Vegetarian Pleasures):
Got broccoli? Got rice? With the addition of a tangy dressing and chopped almonds, Lemlin elevates the basic rice and veggies to a step beyond the quotidien. And gluten-free!
Nori Condiment-Baked Potatoes (Nourish Me):
As Lucy mentioned in her original post about this condiment, it may be just a tad too pungent for some tastes on its own; but these taste buds thoroughly enjoyed it roasted with russett potatoes. Yes, it does sound quirky, and yes, it does resemble the habitat of plankton, but it is, nevertheless, uniquely appealing!
Coconut Chocolate Chip Cookies (Destiny’s Vegan Kitchen):
Rich. Chewy. Chocolatey. Totally indulgent. All that, even though I made my usual substitutions of Sucanat for sugar, spelt for regular flour, coconut oil for margarine, etc. The HH almost scalded his tongue eating four of these babies straight out of the oven. What are you waiting for? Go bake some, pronto!
And coming up. . . .got any coconut of your own?
I deliberately ended this list with these coconut cookies as a segue into my next post, which will introduce a new Lucky Comestible series–on coconut! I’d love to include any recipes you may have made featuring this ingredient as well. While I’m not quite ready for my own blog event, I will happily provide links to your posts at the end of each Lucky Comestible recipe in the series.
So feel free to send along those URLs for your coconut-based recipes (and I’m already planning to feature at least 2 of your recipes in the batch. . . but you’ll have to wait to see which ones!).
“Oh, Mum, talk about MoFo! You’re so cruel to keep us all waiting. . .especially when you’re cooking all those yummy coconut dishes just a few feet away. . . *sigh*. . . “
“Chaser, don’t you use such language! And don’t worry, when she’s done, we’ll get to polish off the extra coconut milk.”
Sweet Freedom: Quick Cookbook Update
September 11, 2008
I’ve been plugging away at the cookbook and just wanted to post a quick update for those who are interested. A few things:
1. Cookbook Group: I’ve started a Facebook group for anyone who’d like to hear how the publication is progressing, learn when the book is finally out (projected publication date is early 2009), or contribute ideas, questions, comments, or photos of any of the items you’ve already tried (most of the baked goods on this blog will also be in the cookbook–so if you’ve ever baked anything from DDD and have feedback or photos, PLEASE feel free to post them on the group page, or just let me know!) To join the group, you can go here. Would love to see you there!
2. Testers Wanted: Although many of the recipes, as I’ve mentioned before, have already been tested because they were sold through my baking company, I still have to adapt some of them for the home cook and am creating new ones as well for the book. And so. . . I’m now actively soliciting recipe testers. This would involve a bit of work and, most importantly, feedback to me about the recipes. If you’ve got time to bake up a storm over the next month or so and are interested, please email me in the next few days at dietdessertdogsATgmailDOTcom or sweetfreedomcookbookATgmailDOTcom. Thanks!
3. To help you get in the dessert kind of mood, here are some recently baked items that will be in the book (they’ll be posted on the Sweet Freedom blog and Facebook page as well):
Coconut Cream Pie:
Chocolate Chip Cookies:
Glazed Chocolate Orange Torte:
Old Fashioned Raisin-Spice Cake:
“But Mum. . .does this mean WE can’t be your taste-testers anymore? Because you know how much we love your baked goods. . . ”
When Cheesecake is Love*
May 22, 2008
*apologies to Geneen Roth
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“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.”
[Well, I really hadn’t meant to write about my mother for two entries in a row. Maybe it was all of your wonderful comments about yesterday’s “mom story”; maybe it was an offshoot of Mother’s Day earlier in the month; maybe I’m just feeling all mushy and sentimental after watching the over-the-top , tear-filled finale of American Idol last night.
Or, maybe, it’s Sarah’s fault. Over at Homemade Experiences in the Kitchen, Sarah is hosting a blog event called “Tastes to Remember,” that asks us to write about “those tastes and smells that immediately bring you back to your childhood.” Of course, my mother came to mind once again, this time for her baking (which, unlike her cooking, was quite exceptional). So forgive the bathos. And here’s my own little contribution to this week’s sappy ending.]
* * * * * * * * * *
In the house in which I grew up, food often spoke louder than the people. When my mother was too hurt, too angry, too stubborn or simply too out of touch with her own internal landscape to speak, the dishes she cooked were imbued with their own telegraphic properties. Food could be either a reward or a weapon, and, like each of those, was often withheld until the situation truly warranted its use.
On schoolday mornings, I’d sometimes wake early and stumble into the kitchen before my father left for work (he was usually gone by 6:15, off to a 12-hour day at the butcher shop to kibbitz with customers, haul sides of beef, or trim stew meat just so before wrapping it expertly, as if swaddling a baby, in waxy brown paper). Squinting and still shielding my eyes from the electric light, I’d encounter my dad hunched over his breakfast at the kitchen table. I could always sense immediately whether or not some earlier argument between my parents had been resolved overnight.
Was he enjoying two soft-boiled eggs, an orange cut into eighths and his usual cup of black tea? That meant the air had cleared with the sunlit sky; equilibrium had been restored. If, instead, the plate proffered a lone slice of blackened toast, glistening with a hasty swipe of margarine; if the kettle was left boiling unattended (it was understood he’d have to go get his own), then I knew that tension had prevailed, and it would be at least one more day before détente was re-established.
Food also conveyed silent, unspeakable messages of sorrow.
When I was about six or seven, my mother acquired a recipe for “Potato Boats” from one of her Mah Jong friends, and they were quickly adopted as our staple Friday night dinner. Each week, Mom would cut the potatoes in half, scoop out the nubbly, steaming flesh and mash the innards with butter and milk before packing the mixture back into the empty shells, topping each with an orange haystack of grated Kraft cheese. The “boats” were then replaced in the oven and baked until the cheese oozed and bubbled, drooping over the potato edges to form charred rounds of ash on the baking sheet. We all loved the Friday suppers, and my sisters and I waited eagerly for them.
Then my grandfather got sick. As the only grandparent still alive when I was born, he’d been a fairly constant presence in our lives—living, in fact, right upstairs in the upper duplex of our house, with my aunt’s family. Diagnosed with liver cancer, Zaida was given little chance of recovery. Only two weeks after the diagnosis—on a Friday–he was admitted to hospital.
That afternoon, my mother operated in a haze, her eyes perpetually wet, leaking silent rivulets down her cheeks. She moved aimlessly through the house like a fly caught in the window frame, shifting from one spot to the next as if the counter, the table, the cupboard, were each invisible barriers blocking her path, causing her to recoil and try again, over and over. She somehow still produced the requisite potato boats and salmon patties–I couldn’t understand why we were having them for lunch instead of dinner–and we ate in tense, confused silence. The following Friday, we were served a different menu; she never attempted the potato boats again.
On days when I arrived home from school and was greeted by the rich, eggy aroma as it sneaked out from under our front door, I’d race up the stairs in excited anticipation, knowing my mother would be in good spirits. My sisters and I would sample the cake as soon as it was ready—only a tiny nibble was permitted—before allowing it to cool on the kitchen counter until my dad came home.
When my mother placed a slice of this cake in front of my father, his face, no matter how tense or furrowed from the day’s work, would soften and a smile overtook him as he brandished his fork. He’d relish his little gift of generosity, savoring every morsel along with his cup of tea. “Just like my grandmother used to make,” he’d murmur, grinning. Then my mother would retreat to the sink; as she passed the soapy dishcloth slowly over each bowl or plate, her face was limned with satisfaction. No words were required, as we all knew what she was feeling.
So you see why I was determined to recreate that cake. I wanted to achieve a vegan version with the same harmony of cookie crust, tart, lemony filling and light, pillowy texture. It took several attempts, but I think I finally found a suitable rendition. And while it may not quite do the original justice, but I’m still pretty happy with the outcome. With its irregular lattice crust and home-made appeal, this cake does approximate the Farmer’s Cheesecake of my childhood.
Tonight after dinner, I padded over to where the HH sat and, without uttering a sound, placed a big slice of the cake in front of him. At first he cut into it tentatively, sampling a tiny bite. Then he dug in to the rest with gusto, and in an instant had already scraped the plate clean.
I could tell from the smile on his face that he’d understood exactly what I meant.
Vegan Farmer’s Cheesecake
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
This is a great everyday cake, one you can easily mix up for a daily treat, but so delicious you’ll want to share it with friends.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE SHINY NEW DDD BY CLICKING HERE.
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.”
For me, baking is a form of therapy and meditation rolled into one. Since it’s a long weekend here in Ontario (Happy Victoria Day!); and since I’ve been assiduously following my Total Health course guidelines up until now; and since I’ve got scads of marking to finish before Monday–I decided to take a break. In other words, I decided to bake cookies. I found the recipe for Cozy Inside’s Oatmeal Peanut Butter Chocolate Chip Cookies and prepared to adapt the general concept to a NAG-friendly alternative.
[Brief aside: It always astonishes me how acute (and also how “cute”–don’t you just love their noses?) a dog’s sense of smell can be (anywhere from 100 to 1 million times greater than humans’, depending on whom you believe). No matter what the statistic, Our Girls are evidently both healthy in the realm of olfactory acuity. While I pondered my recipe, I unscrewed the jar of peanut butter, absent-mindedly scooping some into the measuring cup. Even before the PB hit the glass, I detected the patter of little paws as Elsie and Chaser sauntered nonchalantly into the room. “Um, Mum, it appears you are scooping peanut butter. Would any of that be directed, perchance, toward our Kongs?”]
After positioning The Girls in their usual spot just beyond the kitchen’s perimeter, I set about mixing my cookies. Maybe I was distracted by the canine audience in the peanut (butter) gallery; maybe I was preoccupied with the remaining assignments awaiting their grades; or maybe I took a subconscious cue from a fellow blogger who’s mentioned her propensity to overlook certain recipe instructions. . . but before I knew it, the cookies were mixed, they’d been popped in the oven and were baking. . .whatever the case, I was suddenly hit with the realization:
I’d omitted a MAJOR ingredient!
I mean, “Oatmeal Peanut Butter Chocolate Chip Cookies”–with NO OATMEAL? (Duh–Dude, it’s, like, the first word in the title!)
That got me thinking about lies. Lies, damn lies, and. . . biscuits. The cookies baked on; I waited, breath bated. Would my error end up a sin of omission–or a serendipitous oversight?
Well, I’m sure we’re all familiar with “little white lies” (To wit: “Oh, yes, your outfit is. . . really original” or “I’m so sorry to cancel at the last minute. . . must be that 24-hour stomach flu that’s going around. . . ” or “No, honey, I didn’t forget to pick up the milk on the way home, but my car was almost out of gas, so I decided to wait until tomorrow instead. . .”). Such behavior is often rationalized on the grounds that the recipient’s feelings are spared. Sorry, but I think that’s baloney (or, if you’re otherwise inclined, tofurkey):a lie is a lie.
But what about those lies of omission–just “keeping mum”? When I was in my twenties, I knew someone who used this method with stellar results. If faced with an uncomfortable question, she simply avoided it and diverted attention to another topic, like a New York con man with a shell game. Alternately, she didn’t answer at all (in which case, technically, she never had to lie). Here’s an example:
Mother: Are you and your girlfriends going to a rave and taking drugs tonight?
Teen: Geez, Mom, look at what I’m wearing. Do I look like I’m going to a rave?
Mother: Well, um. . . [knits brow in confusion]. Well, have a good time, dear.
See how easy? Here’s a slightly more intricate prevarication:
Mother: Hmm. So you’re going to spend two weeks at your boyfriend’s apartment in Los Angeles. Well, you know how I feel about these things. . . are you going to sleep in the same bed with him?
Daughter: [rolling eyes and grimacing distastefully] Geez, Mom. The place has a hide-a-bed in the living room.
Mother: Um, well, okay. . . . [knits brow in confusion]. Well, have a good time, dear.
It’s like the little kid who breaks a vase while Mum is at work, then gingerly hides the shards behind the potted plant; weeks later, when Mum finally happens upon the shattered porcelain and erupts, “Why didn’t you TELL me about this?!!” the child can respond in all honesty: “Well, you never asked. . . ”
Since this recent cookie debacle, I may need to loosen my standards on the issue. I’ve discovered that sometimes, omission can be a good thing–particularly when it involves chocolate chips and peanut butter. Those cookies were stupendous. In fact, they are probably the best PB and chocolate chip cookies I’ve ever had–and that’s no lie!
Just barely dry and crisp on the edges, soft, gooey and fudgy in the middle, they possessed the most delightfully intense peanut butter flavor. I loved the interplay of crunchy bits of peanut alongside the soft, melted chips in every bite. (And believe me, many bites were had by all around here). Luckily, I halved the recipe (one of the advantages of vegan baking–no eggs to “divide,” so splitting recipes is easy), or I might have eaten even more.
Earlier this afternoon, the HH returned from a long dog-walk, scrounging for a cookie. “Where are those cookies you baked yesterday?” he wondered.
“Um, there aren’t any left.”
“What–none left? But there were, like, six left over this morning! Where did they all go?”
“I thought you ate some,” I stammered.
“Well, I did, but. . . I mean, I. . . Hey, wait a sec. DID YOU FINISH ALL THOSE COOKIES??”
I rolled my eyes, and grimaced distastefully. “Now, really, HH. Do you honestly think I would eat six cookies in one day?”
“Well, um. . . ” [knits brow in confusion]. He wandered back into the kitchen, searching for something else to eat.
What? Don’t give me that look. Well, he didn’t ask. And I certainly wasn’t about to tell.
(“Mum, don’t worry, your secret is safe with us. Besides, six cookies in one day is nothing. . . we could eat an entire bag of dog cookies in one day, if only you’d let us. . . “)
Peanut Butter Chocolate Chip Cookies
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Because I have diverged from the original recipe so much and changed multiple ingredients, I feel comfortble printing this recipe here. Be warned: if you like the combination of chocolate and peanut butter, you will find these cookies irresistible. I’d recommend staring with a half recipe first, to test your resolve.
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Polish Lemon Cake*
May 2, 2008
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*Okay, so it’s not really Polish. But the topping reminded me of a German Chocolate Cake topping, and since (half) my ancestry is Polish, I thought I’d just use the same concept for this cake’s name.
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“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.”]
Did you hear the one about the (half) Polish woman who wanted to bake a cake?
Just kidding.
All right now! ‘Nuff of those wacky raw dishes we’ve been seeing the last couple of days!! Time for some CAKE.
One of the greatest challenges of living in a long-term, committed relationship is dealing with those areas in which you and your partner don’t necessarily mesh. In order to coexist harmoniously and still retain one’s sanity, it’s sometimes necessary to make accommodations. (Okay, fine; not only “sometimes,” but pretty much every day. Okay, fine; several times a day.).
Since this union is the second go-round for both the HH and me, we no longer bristle at the petty, quotidien issues that drive some newlyweds crazy (does the toilet paper roll from the top or the bottom? Do you re-fold the newspaper in its original configuration after reading, or leave it in separate, blowzy sections once you’re done with it? Is it okay to exchange sotto voce commentary while watching Atonement in the movie theater, or not?). Nevertheless, we do make our own concessions. The HH prefers to play music ultra loud (beyond 11, even), whereas I prefer it as a soothing backdrop to other activities. He takes a laissez-faire attitude toward housework and disciplining The Girls; I prefer a schedule, and rules. (“And we definitely prefer Dad’s approach. . . sorry, Mum.”)
One major difference that forces the issue pretty much daily is our respective dietary habits: as I may have mentioned (perhaps, on occasion, in passing?) the HH loves to eat meat; I do not.
So when it comes to food, we’ve both learned to adapt. Over the past 11 years, the HH has eaten more tofu, collards, rice noodles and quinoa than he ever knew existed in the world. He’s also sacrificed some of his own cherished favorites, as when I had to cut out all alcohol (plus sugar, and fermented products, and fruits. . . don’t ask) from my diet for 2 years. He cheerfully complied and went without at home, with not a peep of protest.
So, as I browsed through my bookmarked recipes this week for something to bake, I was pleased to land on a recipe for Lemon-Coconut Bundt Cake from Deb’s great blog, Altered Plates. The HH adores coconut (whereas I’m fairly indifferent to it); coconut cream pie tops his list, but he’ll embrace cookies, muffins, bars, or any other coconut confections as well. I thought this would be the perfect cake to show my appreciation for his tolerating my (fairly) unconventional dietary habits over the years.
When I discovered that the Coconut-Lemon Cake recipe originated with Veganomicon, I wasn’t at all surprised. Seems you can’t read any food blog–vegan or not–these days without stumbling on a reference to that revered tome. I’ve tried many recipes from my own copy of the book, but none of the baked goods. In general, Moskowitz and Romero (I like using their surnames–it’s actually the correct format when referencing other authors; and besides, it makes them sound like a comedy duo that way: “Romero & Moskowitz’s Laugh-In,” or maybe a law firm: “Moskowitz and Romero, LLP” ) often make use of baking ingredients far removed from my own kitchen cabinets: white sugar, wheat flour, margarine, and the like. And while it’s not difficult to adapt those kinds of recipes to my own requirements, I already had plenty of other recipes lined up.
I was definitely drawn to the concept of lemon and coconut coexisting in harmony (sort of like the HH and me!). But an entire Bundt cake seemed massive (I mean, how many extra baked goods can one bring to the office?). I decided to halve the recipe and bake it in a round cake pan.
In addition, M & R recommend serving the cake unfrosted. Now, maybe a naked Bundt (like the Venus de Milo or Miley Cyrus’s shoulder) is sufficiently alluring on its own; but an unadorned, plain-Jane round layer, sans frosting or filling? Well, that just wouldn’t do. Instead, I omitted the coconut from the cake itself, then added it to a a lemony, gooey topping, reminiscent of the frosting on a German Chocolate Cake, for a little more flair.
I’m happy to report that the HH was very pleased with the final result. The cake itself revealed a cheery yellow, moist and light interior; the slightly more brash lemony topping, lush and loaded with coconut, provided a great contrast in texture and sweetness. In fact, the HH seemed so pleased with his treat that I felt perfectly justified asking him to turn down that deafening volume on the stereo.
Since I was inspired by Deb’s adapted version, I’m submitting this entry to Ruth’s weekly Bookmarked Recipes event, over at Ruth’s Kitchen Experiments.
Polish Lemon Cake (adapted from Veganomicon)
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
This cake is very moist with a gooey, rich and intensely lemon topping. Perfect for a dessert or an afternoon snack, it keeps well in the fridge (and is even better the second day).
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE
Diet, Dessert and Dogs 