Posts tagged substitutions

Sugar Mama

It always seems like someone is tugging on this sugar mama’s apron strings, but now…  Ahh, summer is my season.  And considering Virginia lurches almost directly from winter to summer, it is KT time.  No more trainings to staff, more daylight, less clothing, more time to listen to records and enjoy a nice porch!  Even better, time to plan summer trips and time with friends.  Read below for a list of things I’m really looking forward to this summer:

One of my favorite parts of these warmer months is the Farmer’s Markets!  Between Lars and I we live next to two of the area’s finest Falls Church Farmers Market and Mt. Pleasant Farmers Market!  This summer at Mt. Pleasant, check out my friend Jill’s new vegan food venture V Picnic Club (maybe she’ll team up with me for the next DC Grey Market?)!  Last Saturday, Lars and I picked up some of her yums for brunch and I have never been so in love with KALE!  Made our brunch!  We also got a loaf of Rosemary Italian from Atwaters!  With a some fresh asparagus and summer squash, we had a killer scramble going!  I love, love, love lazy Saturdays.

Potlucks and picnics!  Saturday we also met with friends for a picnic at Merridian Hill Park.  Stretched out on blankets, it was a patchwork of paradise with fresh loafs of bread and delicious fruit mingling with the soft smell of an afternoon sprinkle of rain.  Perfectly refreshing.  Between the TAFT record club and birthdays, my mouth will be watering all summer.

Taking trips!  Be advised, GDC will be taking some time off this summer and will not be taking orders on the following dates:  July 3-7 I’ll be moving my bff to Laramie, WY (#allamericanmidwestbday) and July 19-24 I’ll be in Asheville, NC with the Gotrich family.  Wish me well!

I hope we can make time to spend together with some sweet tea and something fresh from the garden!  Who knows what the the summer heat will inspire in the GDC kitchen!

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Salty Cakes is born

Today was excellent.  I slept in til and made some time to bake and meet my man for lunch before an afternoon in the office.  I wound down with anice family dinner and a bout of baking.

What did I make?  Well, you remember, I had one criteria the first time I tried to be vegan: sweets. Now, it’s take two, the Suzie-homemaker mod: everything I produce for my own consumption will be vegan. I made that dream real with last week’s success creating vegan salteñas. My coworkers requested a made to order salteñas day, so now I have 18 beautifully browned pockets of savory goodness and a great how to for dough braiding “fresh out da box!”

I was sad I couldn’t  find any demo videos for braiding to link last week, so I made one for you tonight.  Enjoy!

Angle #1

Angle #2

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Comfort Food

The past couple days, I was really bumming, but I went into the restaurant last night and decided to stop feeling so sad for myself; just get back to running shit and loving my everyday.  It worked.  I had great guests and even when things weren’t perfect, I was able to course correct and really connect with people in a good way.  I even got into a really nice conversation with a couple about their 6 kids, blogging, and baking.  Inspired and feeling full of love, though I went home tired, I decided to get into the kitchen.

So, you may or may not know, the meaning of life is locked in the braided dough of a delicious salteña.  A childhood favorite, I learned how to make it vegetarian recently in the past couple years.  Today, I have reached true baking nirvana: VEGAN salteñas. Last night, I prepped my vegan mod of the traditional filling and I chilled a batch of Terry Romero’s empanada dough over night.  It was perfect.  Less buttery and heavy than the original, these salteñas were just as satisfying and flavorful as I ever remembered.  Check it out:

Original Recipe for traditional Bolivian salteñas is here.  Vegetarian mod.  Ultimate Vegan mod.

Results:

Thank you to everyone who continues to send good vibes to Gimme Dem Cupcakes!

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Easy like Sunday morning

So yesterday I got back from an overnight camping trip Pig Pickin’ 09.  It was one of the best weekend getaways I’ve had in a long time.   Though I didn’t take part in the pork carnage, it was the sort of event where strangers find each other mingling over delicious food and beverages while sharing stories, perhaps arguing and starting new friendships. Yeah for homemade pickles and giant pig cakes!

When I got home Sunday afternoon, not only did I miss my Cocoa Bean, I felt the huge urge to get into my kitchen and cook.  What do you need when you’re in that lethargic Sunday morning food coma?  Black Coffee Cupcakes.  How else could  I decompress than with a warm cupcake and a puppy in my lap?

cocoa beanblack coffee

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A Dozen Flours

I love movies as much almost as I love being in my kitchen.  So when I’m doing something menial at my computer, I’m often streaming something on Hulu or Netflix.  So, whose seen Stranger than Fiction, raise your hand?  I’m not a huge fan of romantic comedies, but it struck the right chords with it’s underdog-type characters.  I love it, especially the cheesy scene where Harold wins over tempetuous baker, Ana Pascal. 

Ana is my hero.  I love imagining her arriving at the bakery at 4:30 or 5:00 strong-arming a yeast beast so fresh bread is ready for afternoon sandwhiches.  I love that it’s a community with smiles, friends, and neighbors including bums hanging out and getting free food.  What baker can handle the storefront and the baking?  While my own conncoctions have been my nocturnal retreat, I hope one day to live the dream of punk baker.  Not only does Ana have the most charming bakery, bad ass philanthropic zeal, and a great open kitchen, but that’s probably the most romantic gift I’ve ever heard of. 

Last night, I reorganized my kitchen.  Gutted the cabinets and all.  Wiped out all the flour, dust and shmutz while cursing the gremlins that stole the mates for all my plastic containers.  In the end, I had an emmaculate kitchen and a satisfied sense of order.  There’s a place for all my favorite appliances, tins, pyrex, and dry goods…  I realize I have 8 flours and 3 starches… maybe one day, I’ll meet the real Ana Pascal.

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Will my AmeriCAN Dream Cupcakes win me a Nobel Peace Prize?

Dad was watching the Today Show as usual (he’s turned into a teary pouty middle-aged woman) and Ann Curry barreled through the announcement that Obama had won the Nobel Peace Prize.  ::Gasp::  Everyone’ surprised, and at first I was realing.
I’m glad I had baking time set aside to process.  The AmeriCAN Dream cupcakes are almost grotesque, I love it.  It so suits my reaction to the Nobel Committee’s announcement.  I called my two best friend Joy and Becky to hash it out.  Did I miss something?  When was the last time Obama went on a hunger strike?  But that isn’t the point. It’s not really about the man, or his actions exactly.   It’s the messages and how they move others to make a better life.  It’s about how he represents a shift in attitude and approach; dignified posture that sheds the shameful, neanderthal approach of the Bush administration and gets back to approaching leaders and talking instead of shooting.  I have to agree, he must be stretched thin, and not that much policy has changed, but he’s leading a movement, he’s changing minds.  Maybe he hasn’t gone on strike but he’s made moves, and moreover, I’m he’s sacrificed.  He’s going to make so much more possible. I worry that as this award is somewhat premature, it amplifies the expectation we all place on him.  Can he really save us?
Mr. President, free cupcakes for life.  That’ a promise.  Just say when.
I’m glad I got to churn out these awkward litle lovelies on such a special day.
Until the President calls, I’ll have to share elsewhere.

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You can’t put a price on it

In case you haven’t tasted one yet, look out, my cupcakes ooze with love.  This week, I got my first commission to bake 30-36 mini cupcakes of my choosing for the Literacy Council’s Back to School Night.  I decided on Choconut, Jelly Donut, and Dreamsicle.  Ultimately, it was a good learning experience with a mixture of success and failure.

The event was Wednesday night, so Tuesday after a marathon day at the office, staffing both James Lee registrations, I set out to the grocery store.  On the way I checked my voice mail only to find I did not get the little puppy pending adoption at Animal Welfare League of Arlington.  Then, I of course only found imitation almond extract and forgot to buy more cupcake liners.  Woe is Kt B.  When I got home, my sister and I mourned the puppy while we crushed most of a 500 piece puzzle.  puzzle pwnageAt about 11:30, I went about my preparations, seeing I’d have just enough if I didn’t make any mistakes.  prepThen, struck by the mood to improvise, I tried subbing out my regular unbleached all-purpose for gluten-free flour with a little almond flour as well as subbing coconut oil for vegetable.  I rushed a little and put regular size cupcakes in with the mini pan.  You can see where this is going.  I was starting to lose my steam especially since I was sad about Ty the puppy. The end result was less delicious, slightly deflated crumbly cupcakes.  deflatedNot something I’d be proud to present as my first sale.  So, a little more defeated, I went to bed wishing happy thoughts for Ty and his new owner(s) and brainstorming what I’d need to do in the AM.

I got up at 8 and decided to use some sick leave to collect my self and make some redemption cupcakes.  I stopped at Safeway hoping to find a 2nd mini-cupcake pan and the almond extract.  No pan, but I tried Micheals in the same shopping center.  They were sold out, but they did have the this cool pearl stuff I ‘m thinking of using for another project.  At home, I resolved that Ty is a beautiful puppy and though I’m sad and allowed to be sad, it showed me the kind of bonding I’d like to have with a dog I do adopt.  I also decided there wasn’t a second mini pan because I needed to go at a slow pace and be a little more careful and loving.

Nailed it.  I think I made the best buttercream and cream cheese icings in kt-history.  I also nixed the gluten-free urge.  I did use real vanilla beans for the batters and did find the pure almond extract.  I did try to candy an orange peel 1. by baking 2. by simmering it in sugar water until i forgot about it…  Whoops.  baking made a really dry rind, so in the end, I opted to use rthe candied ginger I had.  tossing the rind in sugarEnd result: gorgeous black and white Choconut, melt in your mouth Dreamsicle, and classic Jelly Donut.  Moreover, my office-mates were thrilled they got to eat my “mistakes.”

Then came the last dilemma, Suzanne insisted the Council pay me.  I had no idea how to price it so I handed her the receipt from Safeway for a reimbursement on supplies instead.  She argued with me but ended with a grin and hug, proud and happy for the sweet little tins we put out for the volunteers.  Whew.

Choconut

Dreamsicle

drea team

Next project: the “American Dream” cupcake…  <3

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Gluten-free Experiment #1

So today, in celebration of the new class of AmeriCorps surviving their first registrations.  I made the Tiramisu cupcakes.  Then I found out Courtney has a gluten allergy.  Va bene… after tonight’s registration, I stopped at Wholefoods and picked up All-Purpose Gluten Free All-Purpose Flour.  I was hopingmeasure that’d give me what I needed for a gluten-free Babycakes or VCTOTW recipe, but I was short all sorts of ingredients like arrowroot and potato starch among other things.  Too many things that I couldn’t control the ratio of.

I looked at the GF flour package and it claimed to be able to substitute 1:1 with regular all-purpose flour, even better if you add Xanthum gum, which oddly enough, I did have.  I went for the vanilla cupcake recipe and did 3/4 c. GF flour, and 1/2 c. almond flour and almond extract.  I was planning to top it with an almond chocolate ganache.  I did a dozen mini-cupcakes and then there was batter for 4.5 regular-sized cupcakes.

Even I burn cupcakes.  I knew, but forgot, never use the bottom rack.  The minis were on the bottom and turned before I knew it.  The regular sized ones came out fine.  I ate the .5 size for taste testing.  The cupcake wasn’t what I hoped and it didn’t have the body or flavor to stand up to the ganache (though it was delicious: semi-sweet chocolate chips, almond milk, almond extract, almond butter).  Alternative, fill with cherry preserves and top with the cream cheese almond icing. We’ll see how Courtney likes them.  I’m looking forward to trying gluten-free again with the right ingredients.

Gluten-Free Almond cupcake, Cherry filling, almond cream cheese icing

In other news, I also made a specia batch of chocolate cupcakes for a cople of my favorite guests at Artie’s.  They’re an elderly couple that come in twice a week usually.  They are the most vivacious, well-travelled, sharp witted, sweet people.  The husband does most of the talking, not out of a sense of dominance, but love; his wife had a stroke and mostly wears a sweet reassuring smile while she nods approval to his responses.  They come into Artie’s after her physical therapy appointments.  We’ve talked about our love of chocolate, people they’ve met, languages, traveling, anything.   When they come in, they usually get a icecream sundae with hot fudge or a chocolate waffle.  They love their chocolate.  They definitely deserve cupcakes, and I did the VCTOTW chocolate but subbed in some almond flour.  It made the texture of the cupcake somehow softer and richer.  Then I used the ganache and garnished with sliced almond. The ganache cools to a nice shell to maintain the moisture of the cupcake and the amlonds add a crunch.   The modification was dynamite and will be repeated.

Chocolate Almond with ganache

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