Our go-to vegan frosting. Pairs well with chocolate cake, like the dump-it.
A wonderful treat that is quick to put together.
From Smitten Kitchen
Yield: Just under 1 3/4 cups mix, enough for 9 cups; packs up well in a 2-cup jar
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon (8 grams) cornstarch
- 3 ounces (85 grams) semi- or bittersweet chocolate, roughly chopped
- 1/2 cup (40 grams) cocoa powder, any kind you like
- 1/4 teaspoon vanilla extract or the seeds from a tiny segment of fresh vanilla bean
- 1/8 teaspoon fine sea salt or 1/4 teaspoon kosher salt
Inspired from Bi Rite’s Eat Good Food
- 10z kale, escarole, radicchio
- 2 medium cloves garlic
- kosher salt
- 2 anchovy fillets, minced (~1t)
- 1 large egg yolk
- 2 T lemon juice + more to taste
- 1/2 t Dijon mustard
- 1/4 C olive oil
- 1/2 C Parmigiano + more for garnish
- black pepper
- Cut out kale thick kale stocks (or just run hand down)
- Cut strips, or tear if tender
- Coarsely chop garlic and pinch of salt, pressing salt with flat side of blade to make a paste.
- Add anchovy, egg yolk, lemon juice, mustard. Whisk slowly.
- Slowly drizzle in oil while whisking until incorporated.
- Taste with a leaf of kale and add lemon or salt as needed
- Add a little bit of dressing and cheese with kale, gently tossing until everything is coated.
- Garnish with a little bit of cheese and black pepper.
Sept 18, 2014, 1st try “Oatmeal Sandwich Bread” from Good to the Grain
- 1 package (2.5t) active dry yeast / 0.6oz (16g) cake yeast
- 2C warm water (470g)
- 3T (50g) (not blackstrap) molasses
- 2 1/2C (290g) whole wheat flour
- 2 C (254g) bread flour + 60-90g
- 1C (100g) rolled oats
- 2oz (1/2 stick) butter, very soft (+ more for pan)
- 1 T (14g) salt
- Mixer with dough hook
- 1 loaf pan + 2 smaller loaf pans
- Mix water, yeast and molasses in bowl of mixer. Let it sit for 5 min to make sure it is still active.
- Add flours, oats and butter with yeast and stir until shaggy mess. I prefer a knife as it is easier to clean off dough.
- Cover with a towel and let it rest for 30 min. This is the autolyse time.
- Add salt.
- Mix in mixer with dough hook for 6 min. It should come away from the sides of the bowl without sticking. If it does stick add 1T of bread flour at a time until it comes away. It shouldn’t be a dry dough, but a slightly tacky, like my humor.
- Knead a few minutes on a lightly floured surface (or maybe a few dashes of water?).
- Rise for 45 min to 1 hour (doubled). I find that 45 min has been working well in my 70°F apartment.
- Shape the dough by laying it out flat, then rolling it up the size of your loaf pan.
- Sprinkle with oats or bran if you like. Spritz with water to make sure they stick.
- Turn on oven to 400°F. Let it rest in a warm place for about an hour, or until it’s 50% bigger (oy! the fractions!).
- Bake at 400° for 40 min for one whole loaf, until dark top and hollow sounding. Small loaves are 15-20 min. Internal temp of 195°.
I did not get the incredibly wet dough that Deb did, but I did have to elongate the cooking time to 20 min for the first bake, in order to cut them. It still wasn’t enough. I took out the espresso powder and replaced with a teaspoon more of coco and 2t more of flour. They were not as dry as usual, even with a 20 min second bake time.