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Entries tagged with food.baking.cake.mug cake 
rosefox: Me blowing out a birthday candle. (birthday)
Ever since I was a wee child, my mother's traditional cake for my birthday has been a vanilla or marble cake with chocolate ganache and "roses" made from raspberries and sugar-frosted mint leaves. I have so many memories of coming upstairs on my birthday morning to see her hovering over wire racks covered with mint leaves, fretting about whether it's too humid and hoping they'll dry in time. (Of course they always do.) There have been variations--square cakes and round cakes, semicircle cakes for my half-birthday, cupcakes the year I had a picnic party, dairy-free cakes (with dairy-free ganache!) after my pernicious allergy developed--but the soul of the cake has always been the same.

This year we're upstate visiting J's mom, so I made sure to buy raspberries while we were shopping for the weekend, and then tonight after dinner I mixed up a vanilla mug cake and dropped in chocolate chips and decorated it with a raspberry and two fresh leaves from the mint plant on the windowsill.



It was exactly as good as it should be: delicious and satisfying, while manifestly not a patch on the original. It'll last me the weekend. Maybe next week she'll make me the real thing. :)

Also, I got the BEST birthday present: getting to watch our proto-baby squirm and flail around on the 11-week ultrasound yesterday. "This one will play sports," the ultrasound tech said as she patiently waited for the wriggler to wriggle around in the correct way so measurements could be taken. X has been superstitiously waiting to use our chosen name for the proto-baby until it felt right (we've been calling them "Kiddo" in the meantime), and apparently seeing them so magnificently manifestly indubitably alive was sufficient to flip the "it felt right" switch. So now I get to call them by their name and that is making me very happy. (We haven't decided how to handle name stuff online yet, so for now they're still FutureKid in tweets and blog posts and so on. Hopefully we'll figure that out before FutureKid becomes ActualKid. :) )

If anyone wants to do anything in honor of my birthday, I ask that you do what you can to make the world safer and kinder for my child and everyone's children. Every little bit helps.
29 September 2014 00:53 - "Don't sit under the apple tree"
rosefox: A cheerful chef made out of ginger. (cooking)
For [twitter.com profile] glossaria, who accused me of cruelty after tweeting about eating apple crumble at 12:45 a.m., an untested but theoretically workable mug-size version that's vegan and GF-able:

Apples:
0.5 c apple pieces (half-inch cubes work well)

Coating:
1.25 tsp sugar
0.25 tsp cornstarch
1 pinch ground cinnamon
barest sprinkling of salt

Topping:
2 tsp flour (any gluten-free flour blend will do fine if you're GF)
2 tsp almond meal
2.75 tsp (1 scant Tbsp) packed light or dark brown sugar
1 pinch ground cinnamon
1 pinch ground ginger
1 Tbsp melted refined coconut oil or canola oil

Put a bit of oil on a paper towel and use it to grease the inside of a microwave-safe mug or ramekin. Mix the coating ingredients, thoroughly coat the apples, and pour them into the mug. Mix the dry topping ingredients VERY WELL, making sure to break up all the lumps of brown sugar or they will burn in the microwave. Add the oil, mix the topping until it resembles wet sand, and spoon it over the apples. Drape a piece of paper towel loosely over the mug to catch any spatters and microwave on Medium power in 30-second increments, checking for scorching, until the coating is molten and the apples are tender with just a bit of crunch. (This should take 1 to 2 minutes depending on your microwave.) Drop in a scoop of vanilla ice cream and eat immediately.

You can mix all the dry topping ingredients together in advance and add the oil at the last minute. If you do this, I recommend using the amounts from the original recipe, minus the oats. Then take 7 tsp of the topping mix (that's 2 Tbsp + 1 tsp), mix with oil, put on top of the coated apples, and you're good to go.
23 November 2012 22:53 - "Eat your cake and have it too"
rosefox: A cheerful chef made out of ginger. (baking)
We're upstate for Thanksgiving, which is splendid. I got a whim to bake a vanilla chocolate chip cake tonight, but I didn't want to fuss with the hand mixer. As usual, I rambled about this to Twitter, and [twitter.com profile] muppetk said, "What about a mug cake?"

And I exclaimed "GENIUS!" because the upstate house has a working microwave! (And soon, very soon, our apartment will too... in theory... only eight nine ten months after we moved in...) So off I went a-Googling and found this recipe, which I herewith present modified to my tastes.

4 Tbsp flour
5 tsp sugar
.5 tsp baking powder
1 pinch salt (or omit entirely)
4 Tbsp unsweetened non-dairy milk (or use vanilla-flavored for LOTS of vanillaness)
2 Tbsp canola oil
1 tsp vanilla extract

Mix dry ingredients in your microwave-safe mug with a fork, add wet ingredients, mix well until smooth (making sure to get in all the flour around the bottom edge), add add-ins. I dropped 2 tsp of really good raspberry jam into the middle and semi-sweet chocolate chips around the edge (about twice as many chips as shown in that photo because I wanted to be thorough), just covering them all with batter before I stuck it in the microwave for 60 seconds at level 9. It probably could have used another 10 seconds but I was impatient.

I used the original amount of sugar, which of course made it too sweet. I should know by now not to trust most people's cake recipes regarding sweetness levels. The raspberry jam and chocolate chips were perfect. I might start prepping dry ingredients for this as well as my chocolate mug cake to make at work.

(crossposted to [community profile] omnomnom and [livejournal.com profile] vegancooking)
12 November 2012 02:36 - "Tasty tasty monster"
rosefox: A cheerful chef made out of ginger. (cooking)
Recipes, as promised!

Vegan gruyère )

Vegan béchamel sauce )

Greek meatballs in olive tomato sauce )

Chocolate mug cake )

Tonight I started a batch of fresh mozzarella and a half-batch of sharp cheddar. (Note to self: half-batches do not have enough mass for the blender to work.) Wednesday my lovely nearby natural grocery will get in unsweetened unflavored soy yogurt and then I can make meltable mozzarella! I was never this excited about cheese back when I could have dairy, but right now it seems like the most exciting thing in the world. That croque monsieur made my week.
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