New York! and Chocolate Pistachio Cream Cheese Danish Bread

Sorry for not posting in awhile. School. That's all I have to say about that.

However! I'm off to NYC for a week to visit friends, eat tasty vegan food, and pine over the fact that I couldn't fly my bike up with me this time. Sigh. At least I'll be hitting up the Siren Festival on Saturday (with the possibility of press/backstage passes...!) If you have any suggestions for food places or things to do, let me know. I've been to New York quite a few times, but always on my bike and with races and such going on, so this trip is really different for me.

I'll leave you for the week with my 2nd Danish Braid. This one I filled with vegan cream cheese, chocolate chips, and pistachios. My mom makes a danish bread type thing with chocolate chips and cream cheese every Christmas, so I thought I'd play around with that. Can anyone say instant amazing? You should. You should also make it. (smile)

I hope you all have a good week! Be back next Wednesday!

Cream Cheese Chocolate Pistachio Danish Braid

1 recipe Danish Bread

1 8 oz Tofutti Cream Cheese
3 tbsp sugar
1 cup vegan chocolate chips
1/2 cup pistachios, chopped

Prepare Danish Bread per linked recipe.

In a bowl, whip the cream cheese and sugar together. Add more sugar if desired. Add chocolate chips and pistachios. Mix.

Fill Danish Braid recipe and bake as instructed.

Doughnut-Cake-Coffee Cake-Awesomeness

Classes just finished, right? I mean, did I miss something? Oh... yeah... the part about me adding French to my course load so I can get enough semesters in to hopefully get into a good Comparative Literature PhD program next year. Sigh.

And you know what class means? Coffee. Actually, French isn't too bad. I took it back in high school and I'm more interested in translation than conversation, so I'm not stressed at all about it. It should be an easy GPA boost. HOWEVER, my schedule is a bit wonky with scholarship apps (ahhh Fulbright, Marshall, Mitchell, and Bobby Jones... four apps.... ugh...), studying for the GRE, pulling together enough poetry for a good portfolio for MFA programs, reading Deleuze and Beckett for my thesis, and hopefully cracking Being and Time. Did I mention that I'm working part time for two different jobs too?

This. This is why I need coffee. And coffee cake!

I'm in love with Vegan Visitor. It's true. I like the layout, the photography is gorgeous, and the recipes are tasty as hell. If hell were tasty--which I'm not sure it is... Anyways. After reading the post and recipe for the Also Goes With Tea Coffee Cake, I knew I needed to make it. Need is a rather open term for me, but it applies. I swear.

After substituting pecans for walnuts, adding a bit of chocolate, baking in a bundt pan, dusting with powdered sugar--oh my gosh fingerlicking good. Unfortunately, I couldn't get a good shot of the layering of the coffee cake. It was eaten a bit too quickly. Oops! The Poet gave it two thumbs, two big toes, and a happy belly up. Personally, I think it tastes like a doughnut, and then a cake, and then coffee cake--all at the same time. It goes great with coffee, tea, soy milk, after dinner, before dinner, whenever. I had to give half of it away. Otherwise I'd eat it all. In a period of two days. Summer--the perfect season for baking induced weight! Right?

Doughnut-Cake-Coffee Cake-Awesomeness

1 c Granulated Sugar
1/2 c Earth Balance Margarine, softened
1 Tbsp Baking Powder
1 c Soy Vanilla Yogurt
1/2 c Plain Soy Milk
1 tsp baking soda
1 c All Purpose Flour
1/2 c Whole Wheat Flour

For the Topping:
1 c Pecans broken
1 c Vegan Chocolate Chips
1/3 c Brown Sugar
1 tsp Cinnamon

Preheat the oven to 350ºF.

Toss the pecans, chocolate chips, brown sugar and cinnamon in a small bowl and set aside.

Cream the sugar with the margarine, then add the baking powder and continue to mix until fluffy.

In a measuring cup, combine the yogurt, soy milk and baking soda.

Add half of the yogurt mixture to the creamed sugar, then half of the flour, mixing until each is combined, repeating with the remainder.

Lightly spray and dust a bundt pan with flour.

Add half of the cake batter to the pan. Add half of the walnut topping. Finish with the remaining batter, then evenly sprinkle over the last of the topping.

Bake in the center of the oven for 45 - 50 minutes.

Cool completely in the pan before turning it out to a serving plate.

Daring Bakers Cheesecake Bites

It's been awhile since I managed to successfully complete a Daring Bakers challenge. I tried the yule log back in December, but my gluten-free, vegan version fell apart and I just didn't have the heart to post my mess. But I'm back!

This month's challenge was posed by Elle of Feeding my Enthusiasms and Deborah of Taste and Tell. They found a cute concept recipe based on turning cheesecake into bite-sized pops on a stick (or something like that).


I originally planned on making the recipe as written (all dairy/egg ingredients included), but decided at the last minute to veganize it, because, really, I wanted to eat it too. This might have been a mistake though...I ate waaay more of the cute, little, enticing cheesecake bites than I should have.

Unfortunately I had a few time constraints (I started making the pops on Sunday afternoon for a Sunday night potluck) and couldn't find any lollipop stick things, but the end product (post-multiple-freezes) was delicious, apparently non-vegan tasting, and quickly eaten by my potlucking friends.

As always, go check out the now-plethora of Daring Bakers to see what everyone came up with!

Vegan Cheesecake Bites

For the cheesecake:
2 14 oz package firm silken tofu (NoriMu)
2 8 oz package Tofutti cream cheese
1 1/3 cup sugar
1/2 cup soy milk
3 tsp vanilla extract
1 tsp almond extract
4 tbsp cornstarch

Preheat oven to 350F.

Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Process until smooth and no sugar granules remain, 3-5 minutes.

In a small bowl, whisk the cornstarch into the soy milk and vanilla and almond extracts. Pour mixture into the food processor and process until very smooth. Pour into a foil lined 9" springform pan and bake for an hour and a half.

Allow to cool at room temperature for 2 hours, then refrigerate overnight.

When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours. (I sliced the cheesecake into squares instead of scooping balls.)

For the chocolate coat:
8 oz vegan chocolate (I use Baker's semi-sweet baking squares)
2-4 Tbsp Earth Balance

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the Earth Balance, stirring often, until chocolate is melted and chocolate and butter are combined. Stir until completely smooth. (Add more Earth Balance if needed to get a more viscous consistency. I ended up adding a few tablespoons of soymilk because my bites weren't frozen and collapsed in the heat of the chocolate.) Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.

Assembly:
Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

21 & 5

So it's my birthday today. It's also the anniversary of the "War on Terror." Almost one quarter of my life aligns with this "war." Whatever your political persuasion may be, it's definitely worth thinking about peace. And check out all the bloggers on the March 19 Blogswarm while you're at it.

It's hard to claim chocolate as anti-war; thousands gallons of oil are used to produce and ship it around the world and it's such a bourgeois item. BUT food is community. Food brings people together. Food defines relationships. Food brings peace. Imagine Iraqis and Americans and Africans and Europeans sitting down to a meal together. Somewhere, in between the shared culture of nourishment, positive conversation occurs, opinions are challenged, expanded.

I made this cake last Thursday for my family's get-together dinner for my birthday. My family is composed of die-hard omnivores (heavy on the meat & potatoes) and conservative political philosophy. The act of us sitting down to a vegan meal and talking peaceably amongst ourselves is almost unheard of. We do not agree about food, politics, religion...pretty much everything. But I would like to think that the cake contributed to an enjoyable night over all.

And yes, I made my own birthday cake. But really, I got to make what I wanted! Chocolate cookie crust with a mocha cheesecake layer, topped with super dark chocolate mousse, piped with cream cheese frosting. All vegan. I don't have any cross section pictures because I ate it too fast. It was that good. And easy, all things considered.

Eat peace--try a vegan diet for a day, if you aren't a vegan, eat locally grown produce or meat so that you don't waste oil in the shipping process. Dine for peace--engage the ones you eat with in meaningful, constructive conversation. Create peace--think about the energy you are pouring into the food you cook or bake. It's feeding others or yourself; be positive, reap the peaceful results!

And goddamnit George Bush, fuck your war.

Ridiculous Uber Chocolate Thing
each recipe modified or taken from different sources including but not limited to Vegan Cupcakes Take Over the World and the internet

For the Chocolate Crumb Crust:
12 chocolate graham crackers, crumbled
1/2 cup vegetable oil
3-4 tbsp chocolate soy milk

Crumbled the graham crackers into a bowl. Drizzle the vegetable oil on top, stir to cover cracker crumbs. Drizzle the soy milk into the crumb mixture and combine with your hands. Pat the mixture into an 8" springform pan.

For the Mocha Cheesecake:
2 ounces unsweetened baker's chocolate
12 oz soy cream cheese
1/2 cup sugar
1 12 oz package cups silken tofu (Mori-Nu)
1/2 cup chocolate soy milk
1/3 cup double-strength coffee
2 tsp vanilla extract

Melt the chocolate in the top part of a double boiler.

Meanwhile, in a blender or food processor, beat together the cream cheese and the sugar until light. Add 1 cup of the tofu, beating thoroughly.

Add the remaining tofu and the soy milk to cheese, sugar and tofu mixture. Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla. Mix to blend ingredients thoroughly.

Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly. Cool in the oven with the door cracked open, then cool to room temperature.

Chill.

For the Chocolate Mousse:
1 12 oz package extra-fim silken tofu (Mori-Nu)
1/2 cup chocolate soy milk
2 tbsp agave nectar
1 tsp vanilla extract
12 oz semisweet chocolate (I combined 4 oz unsweet with 8 oz semisweet)

Crumble the tofu into a blender. Add the soy milk, agave, and vanilla. Puree until completely smooth.

In a double boiler, melt the chocolate chips. Once melted, remove from heat and let cool for 5 minutes, stirring occasionally.

Add the chocolate to the tofu and blend until combined.

Pour the mousse on top of the chilled cheesecake. Chill for one hour (or until the mousse sets/hardens) before decorating or serving.

For the Cream Cheese Icing:
1/4 cup vegan cream cheese
1/4 cup Earth Balance
2-3 cups powdered sugar
1 tsp vanilla

Cream the cream cheese and Earth Balance with a mixer. Slowly add the powdered sugar until the frosting is the consistency you want. Add the vanilla.

Eggnog Chocolate Chunk Scones

When it rains, it pours. I wish that statement were in reference to the weather (Georgia desperately needs water), but it's more ab0ut life right now. Needless to say, I wish I hadn't eaten/shared all of these scones by today--I could have used a pick-me-up!

Being the holiday season and all (Christmas for me), I have a carton of Silk Nog in my fridge and I'd eyed a vegan eggnog muffin recipe, but I didn't really want to make muffins. Since I'd made date scones before (at the bakery), I figured I could substitute the eggnog for the soy milk, add a few extra spices, and have tasty eggnog chocolate chunk scones.

Vegan Eggnog Chocolate Chunk Scones

1 cup all purpose flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup Earth Balance
3-4 oz baking chocolate, chunked
2/3 cup vegan eggnog

Preheat the oven to 350.

Combine the the flour, baking powder, sugar and spices in a mixing bowl. Cut the Earth Balance into the dry mix until a coarse crumb forms. Stir in the chocolate chunks. Make a well in the center of the flour mixture and pour in the vegan eggnog. Mix in, then work together with well-floured hands to make a soft dough, then form into a ball. If the dough is too sticky, work in a little more flour.

On a well-floured board, roll the dough out into a 1/2-inch thick round. Place on a floured baking sheet and with a sharp knife, cut into 8 wedges halfway through the dough.

Bake for 15 to 20 minutes, or until golden on top.

That Time of the Year Again

It's that time of the year again. Time for parties for hosting, marshmallows for roasting (toasting? Can you roast a marshmallow???), and caroling out in the snow...

...um, no. It's finals week(andahalf). It's time for stress, no sleep, too much coffee (way too much coffee, I'm getting sick of drinking it), too much typing, and the messiest house ever. It's time to eat veggie burgers and chips and salsa and peanut butter on granny smith apples (my favorite snack EVER at the moment). It's time for me to disappear from the blogging world, which I would, except it's such a wonderful place to procrastinate in--goddamnit, I'm tired of wrting about Samuel Beckett and Deleuze and Guattari and becoming-animal.

So what do I make when I have to study, when I have to maintain a high level of caffeine in my body, when I don't have time to make anything? This blog ain't called Cupcake Punk for nothing.

Technically, I made these for my friend who moved back North to Philly today. I've driven the stretch between Atlanta and Philly several times this year and I know how long and boring and trafficy it can be. So I made here a sweet little caffeinated treat to keep her awake and happy. Luckily for me, it does the same thing for studying.

So whether you're driving or studying this holiday season, do yourself a favor. Take a little time, make a little treat, drive safe, study well, and eat chocolate!

Midnight Cakes

For the cupcakes:
1 c soy milk
1 tsp apple cider vinegar
1/2 c cold strong coffee (I let mine sit for several days in the fridge)
1/3 c vegetable oil
3/4 c sugar
1 1/2 tsp vanilla extract
1/3 c cocoa
1 3/4 c flour
3/4 tsp baking soda
1/2 tsp baking powder
2 Tbsp instant coffee

For the icing:
1/2 c Earth Balance margarine
3-4 c powdered sugar (more or less, I never measure, just mix till I have the consistency I want)
1/4 c cold strong coffee
2 tsp instant coffee

For the cupcakes:

Preheat the oven to 350.

Mix the apple cider vinegar into the soy milk with a whisk. Set aside to curdle for ~10 minutes.

In a separate bowl, mix the oil, sugar, coffee, and vanilla together until combined. Add the soy milk mixture. Mix well.

Add dry ingredients to the bowl and mix until smooth--no lumps.

Pour batter into a lined or oiled cupcake tin (muffin tin, whatever tin you have). Bake for 20-25 minutes or until firm to the touch and an inserted knife comes out clean.

For the icing:

With an electric mixer, mix the margarine until smooth. Slowly add the powdered sugar until the margarine/sugar clumps together. Slowly add the liquid coffee until the mixture is smooth. Add more sugar to the mix if needed until the consistency is what you want. Add the instant coffee at the end.

Decorate!