Liz Holding Food Gallery: entry #27 – BROWNIE-STYLE
I tried T’ai Chi today for the first time! That’s got nothing to do with chocolate, sure, but I feel really good right now! Like a natural chocolate high. Or a, uh… non-sugar induced high, yes. Seriously though, I feel like a dancer, I bounced all the way home in my high tops, and then threw together the roasted vegetables I’d made that morning into some whole wheat penne and home-soaked chickpeas for a really attractive dinner. It needed something parmesan-y, but I have leftovers to subject to ground almond & lemon zest, there is always tomorrow.
So back to cupcakes!
I made the Brooklyn Brownie cupcakes for a friend’s 25th birthday in the park. We played duck duck goose, Stella Ella Ola, a fun game called Sheep… I love being a nonkid, it’s so natural to be. And the cuppers were a big hit! These are dense dark weighty cakes with a huge woodsy whiskeyness that probably needs refreshing milk around for maximum enjoyment, but definitely brownie-ish and definitely good. Super moist, too. I think I like the regular chocolate VCtotW recipe better, but hey, I got to bake with whiskey, and I’ve been wanting to do that for, like, ever!
Then something a little more virtuous… I made the Mole Roasted Cauliflower from the Swell cookzine
that involved – of course! – cocoa powder. REALLY good preparation for cauliflower, I had to resist buying another whole head and roasting it up the exact same way, which says something, that I would repeat a recipe so soon. Not that it was hard to eat a whole giant head of this, it’s pretty addictive like better than popcorn good. It was the star of the plate next to the mango slices, and some creamy mint & basil polenta I made, but actually the whole combo worked really well and I recommend it – mango with dinner I mean. (what? mango with everything!! of course!)
Oh yes yes, I made some luncheon meat, via Vegan Dad’s recipe
. It is a bit dry as he says, but the flavour and texture is eerily spot on and I made some really satisfying sandwiches and I froze most of it into little single-servings for later. Next time I thaw out a packet I’ll be sure to have some cheap yellow mustard around, because it would just work
with this stuff, mmmm yeah.
What else? Tofu nuggets! I saw the Tofu Skewers with Espresso BBQ Sauce on Vegan Appetite
and knew exactly what to do with the half pound of tofu I had in the fridge. I’d not skewered food before, and you know, it actually does
make a difference to the flavour! The leftover tofu-bobs I cooked sans-impalement were less succulent and fun. Like, you couldn’t gnaw on them at all, boo, I like skewers now. Oh, and the sauce was great! I added cayenne cause I can’t leave well enough alone and insist on mouth burning when it comes to anything BBQ.
Right, and finally, this is definitely the result of my new love affair with my wonderful freezer. Never could have concocted something so specific without being able to freeze tiny bits of things throughout my cooking. The whole door is filled with single cookies, 1/4 cups of icing, cake shavings, and other fun detritous I collect, mwahaha. For this little cake that I made for a dinner on friday, I started with a disc of leftover Brooklyn Brownie cupcake (the recipe really does make a LOT of extra batter). Then I made a base cheesecake cream in the blender, divided that into two and stuffed one with melted chocolate and the other with peanut butter. I layered and baked that at 350 for 45 minutes, then I made a quick chocolate agar-gel for the top and was really really pleased with myself for rocking agar finally. And then! Crushed-up peanut butter cookies for the sides. You know the awesome kind that are essentially just peanut butter and sugar? Yeah, those kind. And I almost forgot – star dollops of leftover chocolate cupcake frosting! PIMPED. OUT.
Now I just need to get myself a cheesecake tin that’s bigger than 5″ across. ^_^;