Monday, March 10, 2014

An awesome chocolate treat

Do you have those moments of wanting something so bad- well I had one this weekend. I was eyeing this gorgeous chocolate cookie recipe on Oh She Glows (an awesome vegan blog, might I add) all of Friday (yes, yes even while I was at work). Sunday afternoon after a short one hour nap, I woke up, went to the kitchen and made these damn yummy cookies.

Wet ingredients:
  • 1 tablespoon ground flax mixed with 3 tablespoons water
  • 1/4 cup virgin coconut oil (do not melt)
  • 1/4 cup vegan butter 
  • 1/3 cup unpacked brown sugar
  • 1/3 cup natural cane sugar
  • 1 teaspoon vanilla extract
Dry Ingredients:
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine grain sea salt
  • 3 tablespoons cocoa powder
  • 3/4 cup gluten-free rolled oats, processed into flour 
    3/4 cup GF all purpose flour
  • 100 grams finely chopped dark chocolate (1 chocolate bar)

Directions:

  1. Preheat oven to 350F and line a large baking sheet with parchment paper. In a large mixing bowl, mix together the flax and water and set aside for a few minutes so it can thicken up. Whisk the flax egg again once thickened.
  2. Add the rest of the wet ingredients into the bowl with the flax egg (coconut oil, sunflower seed butter, brown sugar, cane sugar, and vanilla). In a stand mixer beat the ingredients until combined and smooth.
  3. Now, beat in the dry ingredients, one by one, as you go down the ingredient list (baking soda, baking powder, salt, cocoa powder, oat flour). If your dough is a bit dry, add a teaspoon (or two) of non-dairy milk and beat the mixture again (I did not have to). The dough should be moist enough to form balls without cracking, but not super sticky.
  4. Finely chop the chocolate (it should be the size of peas). Beat the chocolate into the batter or simply stir by hand.
  5. Shape balls of dough (about the size of a golf ball or 2 heaping tablespoons) and place on the baking sheet 2-3 inches apart. Gently press down on each ball with your hand to form a disc (it should be 1/2-inch thick or so).
  6. Bake for about 12-13 minutes (I baked for 13 mins, mine took longer about 15 minutes) until the cookies are spread out nicely.
  7. Cool cookies on the baking sheet for 7 minutes or so and then transfer to a cooling rack for another 10-15 minutes.
Judgement: A soft chocolatey cookie- really yummy!!! 
I took pictures, will post them soon.

Tuesday, February 4, 2014

A book and a recipe

As a part of our January book pick- it was time to read Baking Cakes in Kigali by Gaile Parkin and make something inspired by the book. While I did finish the book and the challenge a while ago, I forgot to write up a post.

Book Review: The book set in post-genocide Rwanda revolves around Angel Tungaraza, a Tanzanian who moves to Rwanda with her husband Pius and her children (well technically her grandchildren but her own kids were dead so she and her husband are raising their grand kids). She has a cake business and her cakes are pretty popular- every time a client comes in to order a cake, Angel puts on some tea, and her customers pour their hearts out before they order the cake. 
I found this book extremely cloying. Angel could do no wrong...she helped everyone, listened to everybody's stories, made beautiful cakes, took care of her children...

 In one short sentence- I did not like the book.


I read the book while drinking chai, an Indian variation of the Rwandan milky tea. And I also made Kenyan style curried creamy cabbage inspired by this recipe.

http://www.kayotic.nl/blog/kenyan-curried-cabbage
Ingredients:
1 small to medium cabbage head
1 large onion
2 medium carrots
2 tbsp butter
2 tbsp chick pea flour
1/2 cup milk
1 tsp curry powder
2 tsp salt
pepper
Directions:
Remove the outer leaves and slice the cabbage in 1 inch thick strips. Slice a large onion.Grate 2 medium carrots. Heat 2 tbsp butter and sauté the onion for a few minutes. Add the shredded carrot and cabbage. Cook everything, over low heat, stirring once in a while until the cabbage softens (about 10 minutes). Once the cabbage has softened, make room in the center and pour in the paste. Cook for a minute before pouring in 1/2 cup of milk, 1 1/2 to 2 tsp salt and lots of pepper. Stir well, pop the lid on and simmer for another 10 minutes.
This dish was awesome though- I thought it tasted similar to pasta with bechamel sauce.