Thursday, December 14, 2017

Pareve Chocolate Cream Pie for Hannukah

Disclaimer: You do NOT have to be Jewish or to keep kosher to enjoy this pie.

Hannukah is a minor holiday, and it is not Jewish Christmas. That being said, I freaking love it, because it's all about deep-fried foods and it actually encourages a dairy-free lifestyle(that's pareve, by the way!). No mixing of meat and dairy means you get to see a lot of dairy-free stuff mixed in with kosher stuff when looking through Jewish cookbooks. There's freaking dairy-free gelt, for god's sake - and it's delicious.

It's currently the 3rd night of Hannukah, so you now have five more days to make this delicious chocolate cream pie that hasn't a drop of dairy in it. Yum!

A post shared by Chef Kolika (@wannabgourmande) on


And, yes, my sweater does say "Let's Get Lit."

Pareve Chocolate Cream Pie 
yields a 9" pie

Pie crust

  • 500 g AP flour
  • 250 g vegetable shortening
  • 1 egg
  • 10 g sugar
Custard
  • 1 egg plus 4 yolks
  • 113 g granulated sugar
  • 1/2 litre (500 ml) coconut milk
  • 65 g good cocoa powder
  • 20 g vegan butter(I love Earth Balance)
Garnish
  • Dairy-free whipped cream (365 makes a coconut milk whipped cream in a can!)
  • Pareve gelt
Roll out your dough between two greased sheets of parchment paper
for a mess-free baking situation! 
Make the pie crust adding the sugar to the flour and then cutting the fat into the flour with either a pastry cutter or your standing mixer with the paddle attachment. When the fat is pea-sized, add the egg and allow to mix until everything comes together. This actually makes enough crust for two nine-inch pies, but you might want to have extra crust in case you want to do something cool for the decorations around the edge. I stuck with a plain pinch finish on my own pie. Don't forget, though, to let the pie dough rest gently in your shell for a little while before trimming - this allows any glutens that may have formed to relax!

Poke a few holes in the bottom and then bake at 350 for about 15 minutes, or until the crust is golden-brown. Allow to cool.


To make the custard, add the coconut milk to a saucepot and heat. In a separate bowl, whisk together the sugar and the egg and yolks. This will be very thick, so don't be alarmed. Add in the cocoa powder using a spatula, spreading it as evenly as you can get it. Bring the coconut milk to a boil then splash about half of the hot liquid over the egg-cocoa mixture to warm it and slacken it out a bit. Whisk well, then all of the liquid to the saucepot. Turn on the heat to medium high and whisk constantly until it thickens, or when it reaches 185 degrees F/85 degrees C. Remove from the heat, add in the chilled butter, and scrape into your pie shell. Give the pie custard a solid shimmy or two to remove any bubbles and let chill in the fridge, uncovered, for at least 2 hours.

Once the pie is set, you can go ahead and garnish the pie with a dairy-free whipped cream and gelt coins. It sets up quite nicely, thanks to the whole egg, but you can add an extra bit of security in the setting realm by adding a vegan gelatin to the custard. Frankly, I think it works great just on its own.

Serve for dessert after eating a bunch of deep-fried latke goodness. I actually had this for dessert with a friend after he made us some deep-fried beer-battered fish tacos for the 1st night of Hannukah. Fun times!

Happy baking and happy eating - and Happy Hannukah!

Now get out there and wear an ugly Hannukah sweater. You won't regret it. 

Seriously. I've never gotten so many compliments on a sweater in my life. Get out there and do it. 

Tuesday, November 21, 2017

Ilvermorny Cranberry Pie


I don't often show it on here, but I'm a huge Potterhead. I've stood in line at midnight for book releases. I've seen every movie at least 20 times at this point. If I see a picture on Tumblr featuring Jacob Kowalski and Queenie Goldstein I burst into yowling tears. The fact that we're learning more and more about America's own Ilvermorny School of Witchcraft and Wizardry has gotten me more excited than a niffler in a bank. You can learn more about Ilvermorny on Pottermore, and hear all about its wonderful history, and all about James and Isolt, and Cranberry Pie.

Oh. And I'm a Pukwudgie at Ilvermorny. (Slytherin at Hogwarts. Der.)

Cranberries are a native plant here in the northeast, and they date back to the first Thanksgiving. Now, don't take my Basic Bitch card for this, but I'm a little over pumpkin pie. Cranberry Pie, though? Now that's where it's at. It's old-fashioned, delicious, and unbelievably fast to pull together. It's perfect to bring to a Friendsgiving or to throw together for a family affair when granny won't let go of the pumpkin pie recipe. The best part of this recipe? It's dairy-free and I used coconut sugar in it! Now, what's so great about coconut sugar? I'll tell you.

Coconut sugar is a wonderful alternative to cane sugar that you can use 1:1. It's conflict-free, sustainable, and super tasty. It's getting cheaper and cheaper, too, which is good news for those of us that spend all of our money on rose wine and avocado toast.


Ilvermorny Cranberry Pie
adapted from The Pioneer Woman


  • 1 package (a little over 2 cups) fresh cranberries
  • 2/3 cups toasted pepitas(pumpkin seeds)
  • 2/3 cups coconut sugar + 1 cup coconut sugar, divided
  • 1 cup AP flour
  • 2 whole eggs
  • 1 vanilla bean
  • 1/2 tsp kosher salt
  • 4 oz or 1/2 cup vegan butter substitute(I love Earth Balance, melted)
Preheat your oven to 350 degrees. Grease your favorite pie dish with either butter substitute or pan-spray. Add in your cranberries and sprinkle over the 2/3 cup of coconut sugar and pepita seeds. Give it a little toss to mix and coat evenly. Snap a photo for Instagram.

Combine the flour, remaining cup of sugar, eggs, vanilla, salt, and butter and whisk together until rather smooth. Pour it over the berries in thin ribbons.



The batter will be rather thin and dark-looking, but it'll taste really good, almost like sweet molasses.

Shinnyyyyyy - like the treasure from a sunken pirate wreck...
Bake this at 350 for 45 minutes and let cool for at least 10 minutes before cutting and serving. It's a pleasingly tart pie and I just adore it with a dollop of whipped cream. This little dollop looks just like the Sorting Hat! Oh, and look, the recipe's over, just like that. See how quick that was? It'll be even quicker to cook. I promise!



Happy cooking and happy eating and HAPPY THANKSGIVING! I wish you luck with your family and friends. 

Sunday, November 12, 2017

Simple Popovers



My gunkles(gay uncles) are moving to Texas, so I get first pick of all the pastry/antique stuff they had from their St. Louis home. Of course, they gifted me a beautiful copper tea kettle that freaking sings...


Some gorgeous copper canele molds, a copper strainer, a copper bowl, and a new pan...

Shinyyyyy like a treasure from a sunken pirate wreck...
Oh, and three nonstick popover molds, along with a kiss on the cheek and a cheeky "I want popovers for Christmas brunch" before handing me everything.

So I must confess: I've never actually had a popover. The first time I'd even heard of them was when I read Little Women by Louisa May Alcott when the March family shares their Christmas feast with the Hummels, and I think I was around six or seven when that happened. It happened again when I was watching a dubbed episode of Sailor Moon on Cartoon Network's Toonami when Serena/Usagi goes to the ball in search of the Silver Crystal disguised as a guest with the nomme "Duchess Popover" in a poofy pink dress. I don't think I even looked up what a popover was until I was already in culinary school, so I'm basically going into this whole thing blind.

A popover is described as an airy pastry that, to me, resembles a choux puff in structure. They're baked in a fairly deep cup pan that has high sides and seems to be structured as such to allow as much heat as possible to penetrate each popover as individuals, rather than as a unit, like a cupcake pan would.



This tells me that it is ideal to have a crisp crust on the outside and plenty of high sides for the dough to cling to as it rises and domes over the top. A quick google search of "popovers" will tell you that many struggle to get it just right, which tells me that it takes a certain amount of skill to do so, or at least have a basic understanding of baking/pastry chemistry.

To get a rise out of something - an angel food cake, for example - you generally do not grease your tins. This is because, as the cake/muffin/popover/whatever is baking, gas is rising and being trapped in the glutinous web that is generally the flour. As this batter rises, it must have something to cling to, and it can't stick to something that's been greased all to heck. That being said, most recipes I've seen tell you to grease your popover tins. This seems counterproductive to me, but whatever, I'll try it.

Most popover recipes comprise of four basic ingredients: milk, flour, eggs, butter. The ratios are different, but this seriously reminds me of a pate a choux dough in many ways. There are even recipes that tell you to heat up the milk before adding it to the flour - I mean, seriously, that's exactly what you do with a choux paste. The differences are ratios - a popover recipe yields a thin batter, thinner than pancakes but thicker than crepes. Also, there's not a lot of fat in popovers in comparison to choux buns. This intrigues me because it tells me that most of the gas and bubbles are going to come from the eggs and milk versus the evaporating fat, but hey.

So, what do all of these things tell me? High heat. Non-greased tins. Gluten is essential. Oh, and one thing most recipes seem to agree on: the batter must rest before baking. This is similar to canele batter, another thin-battered treat that requires certain pans and certain methods to be successful. Most recipes for six standard popovers are the same, but the methods all vary. I tried Ina Garten's first, which does not mention resting...

There was an attempt. 
Okay so these were tasty, but they were rather close-textured and a bit pale. They had some good bubbles starting, but I think that there were some factors missing: gluten, for example. I think these ones may have been a little high in fat - not butter fat, but milk fat - and were pale because of the lack of sugar. Also, upon watching the instructional video, I noticed that Ina had a 12-popover mini pan versus my standard 6-popover pan, so that honestly explained a lot.

so smol
Another thing I should probably mention is that there are no dairy products in my house. My partner, B, is violently lactose intolerant and I get mildly fart-y when I eat too much cheese, so it's just easier to have no dairy products in the house. I use almond-coconut blend because, to me, it works the best with most recipes and it tastes most-like dairy milk. I used the almond-coconut blend in this recipe as 100%, but I still suspected that the amount of fat in it may be the culprit. I decided that some lateral thinking was in order, so I switched it up to water.

With a mere 1/2 cup of the almond-coconut milk and the rest being water, I also decided to switch to bread flour with the second batch. The bread flour will allow larger bubbles, and react better with the water to create more gluten, and it will hold the steam in better for the fat from the "butter", which is really vegan butter substitute. The eggs and such were still the same - only the water and the type of flour were different. Oh, and this time I was going to let the batter rest. Most recipes say you can do this overnight or for up to 24 hours, but I just let this batch rest for 45 minutes - half because I'm impatient, half because I had work around 2:30 and didn't want to be late.

I filled up the tins(only lightly greased this time) a little more than 2/3rds full rather than the "less than half-full" instruction from a previous recipe, and preheated the pans by letting them hang out in the oven for about 2 minutes. I suspect that this is to allow an initial 'crust' to form on contact so that the popover batter will really have something to cling to as it goes up.



AND BOY DID THEY EVER.

I added a longer baking time to ensure that these puppies do not collapse, while only lowering the temperature of the oven to 400 degrees instead of the 425. You want these to be crisp, after all, so the longer the better. When I opened up the first one, there was quite a bit of steam coming up, so a few more minutes in the oven wouldn't hurt, especially since it was still rather custardy in the middle. The final bake time was about 45-50 minutes. Seriously, the difference was phenomenal.

Me vs. you


Take the popovers immediately out of the tins and allow them to cool on a rack. I highly recommend eating them fresh and hot, because nothing will quite beat these babies when they're steaming and crispy.  They're great with "butter"(Earth Balance, that is) or with any kind of creamy soup to mop it up. I can't wait to try a blueberry popover for Christmas.

Simple Popovers
Adapted from Ina Garten's recipe
yields 6 standard popovers or 10 mini popovers

  • 3 eggs
  • 1 c warm water
  • 1/2 c coconut/almond milk blend(any dairy-free milk will do)
  • 3 Tbsp sugar
  • 1.5 oz vegan butter substitute (roughly 3 Tbsp)
  • 1 tsp kosher salt
  • 8.5 oz bread flour
Combine everything in the pitcher of a blender and blitz for 30 seconds, then scrape down, and blitz again for another 5 seconds or so. Pour into a container with a spout(a big measuring cup would be ideal, or possibly a pitcher) and cover with plastic wrap. Let the batter rest for at least 30 minutes, or up to 24 hours. (Apparently, the longer the better.) If you plan on only letting it rest for 30 minutes, take this time to preheat your oven to 425 degrees F.

Prep your popover pan(yes, you need POPOVER PAN, not muffin tins) with a light bit of either pan spray or melted butter. Preheat the pan itself by putting it in the oven for 2 minutes. When the pans are ready, break out your batter!

Pour your batter into the molds to a little over 2/3rds full. Turn your oven down to 400 and then set the timer for 45 minutes. DO NOT PEEK. DO NOT OPEN THE OVEN FOR ANYTHING. TAPE IT CLOSED IF YOU HAVE TO. DON'T PEEK. Just let them bake until rather dark brown and crisp on the outside.

Evacuate them from the pans immediately and let cool for at least 5 minutes before consuming. You can eat them piping hot(which I recommend) or have them at room temperature with jam, with cheese and fruit, or just on their own. They're honestly perfect mid-afternoon snacks, and I really think that more Americans should be baking these on the regular. For as technical as they are, they're truthfully the quickest things ever to prepare. The batter takes mere minutes to prepare, and the longest time is the waiting. If you do try them, with success, without the resting period, please let me know - I'd like to meet a superior human. 




Have fun trying this one, you guys! Happy cooking and happy eating!

Thursday, November 9, 2017

Kinda-Sorta-Definitely Cheesecake

Creamy and delicious; brush it with rum.
Okay so here it is: my partner is lactose intolerant to a violent degree and I love him enough to not let that stand in the way of our happiness. Cooking and eating a dairy-free lifestyle is oddly easy, once you know what you're doing, and you'll slowly start to wake up from the spell that you have to have dairy-milk every day.

Sure, it's great when you're a kid, but here's the thing: it's the breast milk of another animal. We can't even handle breastfeeding in our own species, and yet the average American guzzles 199 pounds of a four-legged mammal's breastmilk per year. Yeah, dairy milk is awesome, but it's not the end-all, be-all. The spell that it has so many of us under is so thick it's a little staggering; we won't even try other milks, even though they're often just as good in many different ways. Anyway.

We have a lot of great milks available for baking, for drinking, and many of them can be nut-free. I really like rice milk for drinking, and coconut milk for baking. B, my partner, really loves the almond-coconut milk blends, because it is the closest thing we've found, in his mind, to the regular dairy milk. I've had pea milk before, and I love it for savory cooking - such as mashed potatoes! The point is that there are so many non-dairy options available that there's really no reason to be consuming dairy milk. Nowadays, thanks to modern science, they've come up with all kinds of dairy-free substitutes for milks, cheeses, sour creams, and butters. I've got my favorites, of course, but your best bet is to try different kinds and see what you like best. And you know what? They work just fine for baking; and take it from me - I was a Pastry Chef for 3 years!

Baking and pastry work is nothing but chemistry, science, and math - quite simple and logical! It is working within the constraints and rules of such where creativity is born. Creation is not the opposite of constriction - but I'm getting ahead of myself. The point is that I wanted cheesecake the other night and I only have dairy-free stuff in my fridge. Here's what I put together:



Kinda-Sorta-Definitely Cheesecake
serves 12 

For the crust

  • 144 grams graham crackers, crushed up
  • 92 grams dairy-free butter (I love Earth Balance), melted
  • 46 grams coconut sugar
For the custard
  • 2 8-oz packages (450 grams) plain Daiya cream cheese
  • 175 grams coconut sugar
  • 120 grams egg yolks(about six)
  • 1 tsp vanilla paste
  • 170 grams Tofutti sour cream
Toss the melted butter, coconut sugar, and graham cracker crumbs together and press against a 10" springform pan to form a crust. Bake the crust at 400 degrees F for five to seven minutes, just until it's set. Remove the crust from the oven and lower the temperature to 300 degrees F. Take a cake pan of any shape and size and fill it with water, then place it in the bottom rack of the oven; this will help.

For the custard, beat the cream cheese in the bowl of a standing mixer with a whisk attachment until smooth, then add the vanilla paste and sugar. Mix until creamy and smooth, then turn the speed up to high to make the mixture rather light and fluffy. Add in the egg yolks, one at a time, and let them incorporate fully before adding the next one. When the yolks are fully incorporated, scrape down the bowl, mix for a little longer, then add in the sour cream. Whisk together until fully incorporated, smooth, and shiny, and give it a little taste - does it taste like cheesecake? Would you like to add a little lemon or orange zest? You can; it's your cheesecake, after all.

Pour the custard into your crust and give it a gentle tap-tap-tap on the bottom to pop out any big bubbles there might be. Pop in the oven in the middle rack, directly over the pan of water on the bottom rack, and bake at 300 degrees for 45 minutes. After 45 minutes, give it a very gentle shimmy in the pan; if it seems liquid in the middle, let it go for about 10 minutes before pulling it out. When it's just set, turn off the oven and crack the door open; let it sit in the nice warm environment for at least another 15 minutes before removing from the oven entirely.

Let the cheesecake chill in the fridge for at least a few hours before cutting into it; overnight, of course, is best. You can also freeze the cheesecake for up to a month and thaw it in the fridge overnight for when you want it. 

To serve, run a small, sharp knife around the outside edge of the pan and pop it away. This cheesecake serves 12 very attractive slices, and you can top it with a berry compote, non-dairy whipped topping, or just eat it plain with a cup of coffee. It's an extremely tasty cheesecake with just a hint of coconut flavor from the sugar. Oh, sure, you can use cane sugar, but coconut sugar is a much more sustainable alternative, and has a lovely depth of flavor. Even better, brush it with rum and flambe it. You're an adult; you can do what you want. 

Saturday, October 14, 2017

Triple-Threat Chocolate Chip Cookies

This cookie was my shining star at the No Kid Hungry Bake Sale on October 7th, 2017!
We all need a standby recipe for chocolate chip cookies. This particular recipe is the modified version of my pistachio chocolate chip recipe for smaller batches, which is excellent when I'm baking for just myself. Most chocolate chip cookie recipes can be easily modified, so long as the dough remains consistent and the add-ins are accounted for properly. Baking can be art, so long as the science and chemistry of such are respected along the way.

The No Kid Hungry bake sale was a total success! The bake sale itself raised over $8000 against childhood hunger in the United States. Did you know that 1 out of 5 children in the USA don't know where their next meals are going to come from? Yeah, that's pretty messed up. I work as the chef for a hunger relief network, now, and the amount of hungry people in the United States is pretty staggering, especially considering that 2 out of 3 Americans are considered overweight or obese. What we see is a huge amount of inequality, and you can do something about it.



No Kid Hungry has made it easier than ever to combat childhood hunger. Did you know that you can host your own bake sale in your own community? Just sign up to host your own bake sale!

I realize that I'm a very privileged individual. Yes, I'm a woman of color, and a first-generation American...but I'm also from a good family, have a stable, salaried position, have a group of good friends, have a reliable mode of transportation, and I am a homeowner. I'm also privileged enough to own nice things like standing mixers, scales, fancy equipment and marble countertops, things that the average home baker might not have. In the spirit of checking my own privilege, I'm posting the recipe below in both weight and volume, so everybody can bake these cookies, because everybody deserves to have homemade cookies.

I love this recipe because you can do this one without a standing mixer and only the most rudimentary of tools. Yes, you do want either a food processor or a coffee/spice grinder for the oats, but you can honestly chop them by hand, or throw them in straight if you're feeling lazy. It's 100% cool.

Triple Threat Chocolate Chip Cookies
yield 3 dozen 1 oz cookies
  • 6 oz butter, cubed(Earth Balance butter substitute works great, too, or shortening, for the dairy-free option!)
  • 2/3 cups brown sugar(3.5 oz)
  • 1/2 cup granulated sugar(3.5 oz)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup flour, sifted (4 oz)
  • 1 scant cup rolled oats (3.5 oz)
  • 1 cup dark chocolate, chopped
  • 1 sleeve Ritz crackers
  • 1/2 cup toffee chips/candies, crushed
Melt half your butter in either a saucepot or microwave, and then pour it over the remaining butter in a separate bowl. Stir gently with a whisk to allow the temperatures to come together nicely in a smooth mass and set aside. 

Meanwhile, blitz the flour and rolled oats together in a food processor (or coffee grinder, if you have one) and whisk them together with the baking soda and baking powder. Take out your ritz crackers and crush them by hand ; stir them right in! Don't worry about getting the crumbs to be especially fine, because you actually want larger chunks dispersed here and there. You can also substitute potato chips for this part, and get a very similar result - I've used original flavor and jalapeno, and both are pretty freaking delicious. I know it sounds weird, but trust me on this - the salty and sweet work!

Now that you've taken care of your dry ingredients, let's continue on the wet side! Whisk in both of your sugars, and add in the vanilla flavoring. Whisk-whisk-whisk until quite smooth and fluffy; yes, you can do this in a standing mixer, but the appeal of this recipe is that you feel okay skipping arm day at the gym after doing these by hand. Also, not everybody has a standing mixer or a hand mixer, so let's check our privilege, okay, Nicole? 

Once the sugars are fully incorporated, whisk in the egg until fully blended. Now, let's get rid of that whisk and grab a spatula (unless you want to be dealing with a club of cookie dough). Gradually add the dry mix in thirds, alternating with the chopped chocolate and toffee bits, until everything is incorporated. You can proceed two ways from here:

  1. You can scoop out teaspoons of your cookie dough onto prepared cookie sheets(as in, they've either been greased or lined with parchment paper) and chill them in the fridge by the batch 
  2. You can cover the whole bowl and chill the dough all at once
Either one of these you choose is fine; I prefer option two, just because it takes up less space in my already-crowded fridge. Also, waiting to turn on  the oven to 325 degrees F will give you no choice but to chill your dough. So, hey! Turn on your oven and heat to 325 degrees F while you're waiting.

Bake your cookies for 11 minutes, or until just brown on the outside, and let cool for at least 10 minutes before eating. I know, I know, it's torture, but trust me on this one - if you don't wait, this wonderful cookie will crumble and fall apart into a big gooey mess. You'll want to wait, so you can dip this in an ice-cold glass of almond-coconut milk blend.

If you wait even longer, to let them cool completely, you can wrap them in groups of five in cellophane packages, instagram them with a special hashtag, and sell them for your own bake sale endeavors. It can be to end childhood hunger, to donate to the ACLU, or even to show your own child how to run a business.


Please comment below if you try it - and tell me all about the results! Oh, and I'm hosting my own bake sale soon...follow me on Instagram to learn details!

Saturday, October 7, 2017

Vegan Tea & Cherry Shortbread Cookies

Note: The cookies made for the No Kid Hungry Bake Sale were made with dairy butter,
but I make the ones at home for me using vegan butter substitutes.
Before we start, let's just establish this:
Vegetarian means no meat, no animal flesh. All cookies are vegetarian.
Vegan means to meat, no eggs, no dairy, no honey - no animal products, whatsoever.

I am not a vegan or vegetarian by any stretch of the imagination, but I do have quite a bit to thank the vegans for. It's because of the vegans that I have such wonderful substitutes for cheeses, sour creams, and - of course - butters. Most East Asian people are, in fact, lactose intolerant. My darling partner, B., is highly lactose intolerant, and we've since purged all dairy products from our home. We've been living a dairy-free lifestyle for a little over a year and a half, and I must say that adjustments have been made with much more ease thanks to our vegan friends.

When a friend of mine, a spritely lass called Gina Reardon, approached me to help her do a repeat of last year's No Kid Hungry bake sale, I couldn't say no. I didn't have my bakery in full-scale anymore, since I'd moved on to working for a hunger relief network here in Kansas City, but I still wanted to help. The noble shortbread came to my rescue, along with triple-threat chocolate chip cookies and pumpkin spice cakes. These three recipes are phenomenally easy to make, rather cheap, and rather appealing and inoffensive to the timid palette. They're not threatening cookies - they're your friends!


Shortbreads are simple cookies. They're not frilly or fancy, but rather plain-looking butter cookies that pack a subtle and familiar flavor, almost like the cookies in the tin at grandma's house. You know, the one that she saved to keep all of her sewing supplies in? These aren't piped butter cookies, of course, but these rolled-and-sliced cookies aren't any less spectacular, and you'd be surprised at how easy they are. They don't necessarily look like the most-appealing thing in the world, to some, but I think the simplicity of the shortbread cookie is a fabulous thing, especially when made vegan. But what is a shortbread?

Long story short, British folks call it "short" because the glutens in these cookies are not long. They're not stretchy, they're rather crumbly. Perhaps if you watch The Great British Bake-Off, you'll hear the phrase "shortcrust" pastry? That's what they're talking about when they say 'flaky pie dough.' The gluten strands are short, so they crumble delightfully all over your pants and down between your boobs when you eat them. Isn't that wonderful?

Vegan Tea & Cherry Shortbread Cookies
adapted from Thomas Keller's Shortbread recipe

  • 180 g vegan butter substitute (I love Earth Balance!)
  • 90 g granulated sugar plus more for dusting
  • 1/2 tsp vanilla extract
  • 4 g baking powder
  • 270 g AP flour
  • 120 g dried cherries, chopped
  • 2 tea bags(I love chai, but I've used Earl Gray before with great success)
Tear open the tea bags and pour them into a small sauce pot along with half the "butter"and gently melt it to steep the tea. While that's going, put the rest of the butter into a medium-sized bowl. Oddly, I prefer mixing these by hand, so leave the standing mixer alone, unless you want to use it instead. I'll be whisking the butter and sugar by hand, but if you want to use the standing mixer, by all means break out the whisk attachment. 

Once the butter is melted with the tea, you can let it hang out for a few minutes to let it steep, but it's not 100% necessary. This is all to your preference, and I prefer to keep it light and fragrant versus terribly strong. Once you're ready, though, pour your melted butter into the bowl where your solid butter is and whisk gently to combine. You're basically whipping it to cool down, and when all of the fat is at a same-texture consistency (meaning that it's smooth without lumps), add in the sugar and whisk the bejeezus out of it until the sugar has completely dissolved. This may take several minutes, and you might feel the need to cuss; that's okay, you're allowed. 

Switch to a spatula and combine the remaining ingredients and stir until it becomes a solid dough. Cover and let chill for at least 10 minutes. Once chilled enough to handle, turn out onto a layer of parchment paper (or a layer of plastic wrap) and roll the dough into a single log. This may take some doing, but if you work quickly, it won't be so bad. Just do your best to make sure that the log is even and you've packed it all quite tightly and that there aren't any air bubbles. Freeze this log for an hour, or chill in the fridge overnight.

When you're ready to bake, heat your oven to 325 degrees F and sprinkle a handful of white sugar out onto your counter. Take out your dough and unwrap the log, then roll the log in the sugar so that you have a nice, even coating all around the outside. (This is an optional, but recommended step!) Using a small, sharp knife, slice discs from the dough log and place on a parchment-lined cookie sheet. I like quarter-inch thick cookies, but you can do thicker or thinner to your preference. If you like, you can sprinkle even more sugar on top of the cookies to give them an extra bit of crunch, and it makes it look very pretty. 

Bake at 325 for about 11 minutes, or until the cookies are just golden on the outside. You want them to be quite pale, and they will be quite pale, considering the low sugar content. I've also used this recipe with coconut sugar and date sugar with success, but it does affect the color slightly. I think the light color is the appeal of these cookies, but that's just me.

Enjoy with a cup of coffee, or make these for a bake sale to end childhood food insecurity in America, selling them in little cellophane bags tied with ribbon. 




Sunday, September 10, 2017

Lemon Swiss Roll with Strawberry Jam



Me: Hi, my name is WannaBGourmande. I'm a Great British Bake-Off Addict.

GBBO Addicts Anonymous Group: Hi, WannaBGourmande.

I love how chill it is. I love how supportive the bakers are of one another. You might say "Hey, why don't we have an American version?" They tried and it was garbage. They called it "The American Baking Competition" and they couldn't do anything without cheesey stock electric guitar music and too-dramatic cutaways. All of the charm was lost and replaced with Jeff Foxworthy.

The point of all of this rambling is that it's a charming and chill way to get people baking. Being a classically-trained Chef, I learned how to bake in culinary school. I learned all of the special French terms and every bit of science there is on the topic, but I'm missing a lot of things that a home baker might have in their arsenal, so I might come off too calculating and technical to ever be in the same league as Granny baking cookies. It was honestly my grandfather that did most of the baking, and he never let me in the kitchen. He was a professional baker, so I imagine he didn't want someone getting in the way while he was creating; I understand him more and more as I get older. His thing was cinnamon rolls, and I've created my own version to safely work with at any restaurant I might be the Pastry chef at; I didn't want his recipe to be screwed with and it was so important to him that I never let the recipe become property of another that was outside the family, so I respectfully tweaked it just enough to not be his recipe and all be my own. The results are awesome, and I make it every so often, but we never had anything like the grannies made on the Great British Bake-Off. Swiss Roll, for example!

A Swiss roll is a sponge cake that's spread with jam, buttercream, mousse, or some other filling and then rolled up to create a log that - when cut - shows a signature spiral. I think it's a gloriously fun little cake, and I just love the way they look, and how easy they are to make. The best part about them is how unbelievably versatile they are; you can have just about any flavor profile you'd like! For this application, I chose to do a lemon cake with strawberry jam, simply because that's what I had available. Here we go!

Strawberry Lemonade Swiss Roll
yields 1 1/2 sheet pan, serves up to 16

  • 6 eggs
  • 175 g granulated sugar
  • Zest of one lemon
  • 1/2 tsp lemon extract
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 115 g AP flour
  • Strawberry Jam(homemade or store-bought) A/N
Preheat your oven to 375 degrees and prepare a half-sheet pan with parchment paper. Snip a slit in each corner of the paper so that your paper lays flat up and over the edges without bending or puckering in any funny shapes. 

Sift together the flour, baking powder, and salt over a sheet of parchment paper and set aside. Meanwhile, whip together your eggs and sugar until they've become rather thick, have tripled in volume, and are rather pale in color. You'll know when it's ready by the very soft peak it'll leave when you move the whisk attachment and run it through and up your mix. 

Gently fold in your flour mixture, a spoonful at a time, and fold in your zest at the end. Pour your batter into the prepared pan. Spray an offset spatula with a little bit of pan-spray and gently encourage your batter to be in all of the corners of the pan. You'll want it as even as possible, but you'll want to not disturb the bubbles you've created. Give it a little shimmy, too, if you like, but not too much. 

Place your cake pan in the oven and let bake for about 15 - 17 minutes, until the cake pulls away from the edges of the pan and bounces back when pressed lightly. It may take longer, depending on the elevation of where you live, but patience is a virtue. You may as well work on your filling while you're waiting - simply take your jam out and warm it just to body temperature on the stove, just enough to let the pectin relax without melting away entirely, and damaging the flavor of the jam. 

When your cake is ready, let cool for about three minutes before turning out over a clean tea towel(or parchment sheet) that's been dusted lightly with powdered sugar. Peel away the parchment very carefully. If you like, you can squeeze that zested lemon into a bowl and then brush the juice onto the warm cake, but it's not necessary by any stretch of the imagination. 

With the long side of the cake facing you, bend a little seam into the length of the sponge and tuck it in to begin the roll. You won't want to roll it up entirely, but getting it started and then rolling it about halfway while it's still warm is a good idea, to make sure it doesn't crack when you roll it all the way up. You only need to let the cake cool about 10 minutes before adding your jam, and that's just to make sure that the bubbles you've baked in are now set. 

Take your jam and spread it evenly all along the sponge, leaving about a quarter inch free and away from long edge that's on the opposite side of you. Roll your sponge up in a nice roll and squeeze to shape. Do your best to create a round log and don't squish downward to create a mounded semicircle. Leave to cool and then decorate!



I chose a dairy-free whipped topping combined with mini meringues, to give it a bit of crunch while still lending to the monochromatic look. Mini meringues are a great thing to have in your cupboard; they use up extra egg whites and you can keep them forever so long as you have a silica gel packet or two hanging out in the bag with them. 


This dessert is a simple showstopper that you can throw together in an hour before a party that you'd forgotten you were invited to, and can be a perfect accompaniment to a tea party you might feel inclined to host. I always like to have bits of cake lying around the house, just in case someone drops in or I feel like I need something to keep me company while binge on GBBO on Netflix. Plus, it's got strawberry jam, so that means there's fruit in it, so you can totally have a slice for breakfast with your morning coffee. And did I mention how instagram-worthy it is? 


Enjoy! Happy baking and happy eating!

Tuesday, August 29, 2017

Pistachio Pound Cake

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I'm in love with dairy-free baking. Sure, I miss butter every once in a while, and it's a little hard to do pumpkin pie without whipped cream, but it's still amazing to be able to source things that are other than dairy milk to create delicious foods. The dairy-free diet is much easier than you'd think it would be to do, and the fact that I haven't had to check in to heavy cream rehab should be something commendable.

But what can be done when one is craving a certain something that is so iconic in its American roots that simply everyone that hears its name conjures the same image? Oh, yes, my friends, I'm talking about the all-American Pound Cake.
Please don't judge me by how many tabs I have open.



Just a quick Google will show you images and recipes for this beloved classic, so simple to make, nearly anyone can do it. All you need for a pound cake is:


  • 1 lb flour
  • 1 lb butter
  • 1 lb eggs
  • 1 lb sugar
That's. It.

This doesn't stop everyone and their mother from coming up with their own versions, of course. There are olive oil pound cakes, sugar-free pound cakes, gluten-free pound cakes...you name it! The best part about a pound cake, in my opinion, is that it freezes perfectly. Seriously, you can just bake off one or two of them when you feel like it and freeze the one you don't eat. It'll thaw nicely, and if you bake it in a loaf, you can slice off pieces as needed and use them as a bread substitute for French toast. 
I baked it in a bread loaf pan to make myself feel better about it. Please don't judge me. I was hella single.
Pound cake is so versatile that it can be used in many other desserts after you've had the slice that you want. You can cube it up and use it in trifle, or (again) the best darn French toast you've ever had in your life. No really! Try pound cake French toast. But you might want to write a last will and testament beforehand. You know. Just to be safe.

I love pound cake because I don't have to go looking up a recipe when I feel like making a cake. The best part about baking pound cake is that it's such a stable recipe that you can screw around with it without ruining the entire thing. Whole wheat flour, for example, can be substituted for white flour if you want to feel a little less guilty about it. You can also use olive oil in lieu of butter for a healthier version, so long as you adjust accordingly.

Yes, folks, it's tragic, but it's true. You can't always substitute ingredients 1:1. For example!

If you want to make an olive oil pound cake, use 12 oz olive oil with the 16 oz of everything else. This is because the olive oil is a liquid and must be treated differently than a solid. 

If you wanted to substitute honey for sugar, simply measure out your sugar, by weight, then scoop out one cup of it and replace it with 2/3 cup of honey. 

There are plenty of ways you can mess with the recipe without totally ruining it, so let pound cake be your guide when you're feeling adventurous...but not too adventurous. This recipe, for example, is an attempt at a healthier pound cake. A fair portion of the flour is substituted for whole wheat, and the fat portion is a melange of oils that are good for you.

Pistachio Pound Cake
  • 1 oz flax oil
  • 9 oz grapeseed oil
  • 6 oz coconut oil
  • 1 lb(16 oz) granulated sugar
  • 7 large eggs
  • 4 oz AP flour
  • 10 oz whole wheat flour
  • 2 oz raw pistachios, ground finely(you can buy pistachio meal or use a spice grinder)
  • 1 tsp pistachio extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp sesame seeds
Combine the sugar and the oils in the bowl of your standing mixer and whip together using the whisk attachment until tripled in volume, about 2 minutes on high. Meanwhile, crack all of your eggs into a bowl and add in one at a time, waiting until each egg is incorporated, about 30 seconds per egg. Add in your extract. 

Sift together ALL of your dry ingredients, including the seeds, into a separate container and remove the bowl from the standing mixer. Gently fold in the dry ingredients using a spatula, in about four parts. The batter should be rather smooth and quite voluminous still, with a pale yellow color. 

The Nordicware pan(left) was purchased from Sur La Table;
the Bundt pan was found at a thrift shop in Englewood for about $4.
This batter makes a full bundt cake or two rather-full pound cake tins. I did a not-so-full pound cake tin and a not-so-full bundt cake tin, because I couldn't decide. The cake itself is rather dense but it's made with whole wheat flour and flax oil, so you don't have to feel bad about eating it. Flax oil is high in Omega 3s, and whole wheat flour gives you lots of fiber and nutrients that your body is likely craving. So you really can have your cake and eat it, too! (Especially if you make a nice drizzle from powdered sugar and coconut milk!)

Happy baking and happy eating!


Sunday, August 27, 2017

Chocolate Cake with Fresh Strawberries



I've been focusing a lot on my Instagram lately. It's odd; I always get notifications for new followers, and when I check, the number almost always is the same, or possibly one or two lower than last I checked. I can only guess that - between the hours that I've checked - I've gained one and lost two, or some combination of that. I can't quite fathom why, but I can only assume it's because I don't post as often as a high-follower-having instagrammer might post. Eh.

I love Instagram because I think it's one of the most-pure social media outlets there are. Minimal ads, no add-ons for the interface, just captured moments with a caption, and that's it. You can like it or not. You can follow or unfollow. There's not a huge amount of drama that can happen in that simple space, and I think that's why I love it. It just captures moments and that's it. It's a beautiful way to experience and savor our reality, and I'm 100% for it.



For those of you that may follow me on Instagram, you'll know that my life revolves around three things: my work, my pets, and my garden. Sure, I'll post the occasional style photo of what I'm wearing and what kind of makeup I'm doing(sometimes in my pink wig), but not as often as the food stuff. That being said, I like to think of myself as more of a lifestyle blogger than a food blogger. I try my best to live sustainably and do my best to recycle and produce as low waste as I can. I buy in bulk, for example, and try to make my own sodas. I also compost instead of throwing away biodegradable waste. I'll admit that it's more of a time-based project than anything, but it's worth it when your garden thrives more and more each year you invest in it. That being said, it's still a food blog, and I love food.

I've been on a cake kick lately, which is lucky considering I'm doing a friend's wedding cake come this Halloween. Since the flavor profile was strawberry and chocolate, I wanted to get a little practice in before the event, so I needed guinea pigs. Luckily, the birthday parties of both a dear friend and a soon-to-be sister-in-law would fulfill this need for me.




The first cake I made was this gorgeous strawberry cake. It was bright pink inside(which you unfortunately can't see because of the lighting of the night club we were at) with an Italian Buttercream frosting, a much lighter and more tasty version of the plain old American Buttercream we all might be used to at this point. I learned this amazing new marbling technique for decoration where you smear the sides of the cake randomly with different shades of a certain color and then frost them all together in irregular ways to achieve this effect. I also love the drip cake trend that we've been having lately, with asymmetrical decorations on top. I think it looks so much more organic and natural than anything constructed, which I find so much more appealing.

This cake is chocolate on chocolate, with the fresh strawberries for color and a little contrast in texture. It's insanely rich and dense, and just perfect for a birthday party. This cake makes three nice layers, so you'll get something that's wonderfully tall, which is completely instagram worthy. Oh, and just in case that wasn't instagrammable(is that a word?) enough, it's entirely #dairyfree!

Chocolate Layer Cake
yields 3 8" round cakes
Adapted from Vintage Cakes by Julie Richardson

For the Cake

  • 4 oz baking chocolate(I like guittard dark), broken up in pieces
  • 1 oz cocoa powder
  • 3/4 cup strong coffee
  • 6.75 oz vegan sour cream(I love the tofutti products for baking)
  • 2 tsp vanilla extract
  • 4 egg yolks
  • 2 eggs
  • 5 oz brown sugar
  • 7.75 oz granulated sugar
  • 4 oz coconut oil 
  • 4 oz grapeseed oil
  • 10 oz AP flour
  • 3/4 tsp baking soda
  • 1 tsp kosher salt
For the Ganache
  • 1 lb good quality chocolate, 58% cacao or higher
  • 8 oz coconut-almond milk blend(I like Blue Diamond brand)
  • 0.3 oz coconut oil
  • 1/2 tsp kosher salt
Preheat the oven to 350 degrees and spray three 8" baking pans with pan-spray. Drop in a heaping tablespoon of cocoa powder into the middle of one of the pans and knock it around to spread it. You're basically coating the bottom and sides of the pan with cocoa powder, and then knocking the excess into each of the other pans, so that all three are evenly (and thinly) coated to keep your batter from sticking. This allows easy release from the bottom and a good rise on all sides for the cakes when they bake. 

Put the cocoa powder and broken-up baking chocolate in a microwave safe bowl and pour in your hot coffee, and whisk until everything is smooth. You might have to microwave the mixture to get the chocolate to melt, but cross that bridge if/when it comes. Once that's all nice and together, scrape in your tofu sour cream and whisk to combine, ending with the vanilla extract. Set aside. Sift the flour, baking soda, and salt together in a separate bowl. Set that aside. (Yes, you're working with a lot of bowls. Deal with it.)

Combine the sugars and coconut oil in the bowl of your standing mixer fitted with the whisk attachment until incorporated, which will take about two or three minutes, depending on how warm your kitchen is. Yes, it'll look crumbly and not that creamy - that's okay! Add in your grapeseed oil in a thin stream as it whisks, and it'll get nice and fluffy...or, at least, fluffier. Add in your eggs and egg yolks, one at a time, leaving at least 30 seconds between each addition, and scraping down your sides between so as well. This takes some time, but trust me - the next part goes fast!

Remove your bowl from the standing mixer and grab a spatula, then alternate folding in your flour and the chocolate mixture, about a third at a time, ending with the dry ingredients. You don't want lumps, of course, but it's okay if you have them, as you don't want to overmix your batter. It should be rather smooth and smell quite chocolatey. 

Using a disher, divide the batter evenly between the three pans. I love using ice cream dishers to do these kinds of things, as the results are always consistent, so plan on investing in a large-ish ice cream disher should you plan on producing layer cakes on a regular basis. Once all of your batter is divided, knock the bottom-sides of your cake pans to evenly distribute your mix and knock out any particularly large bubbles that may be lurking insidiously. Yes, you want bubbles, but you want small and even bubbles rather than large ones. 

Bake for 20 - 24 minutes at 350, or until the cake pulls away from the sides of the pan and springs back when the top is lightly touched. Let the cakes cool, in the pans, for about 20 minutes. In the meantime, make your ganache.

Simply combine all ingredients in a metal or glass bowl over a pot of simmering water and gently melt together. Use a spatula and not a whisk to combine everything, and please be gentle with it. You don't want to create air bubbles in a ganache, lest it turn sandy and the color go off. Once everything is mostly melted together, turn off the heat and let it hang out for about 15 minutes. By this time, your cakes should be ready to come out of the pans and ready to layer up.

Simply take each layer and spread about a third of a cup of ganache between each one, then coating the entire concoction with a thin layer of the ganache before setting in the fridge. Remember, you only want this to set, as you'll be glazing more ganache on top. I personally like the more rustic approach for these kinds of cakes, but you can be as refined as you like with it. I used fresh strawberries, mini meringues (a la Dominique Ansel's book, The Secret Recipes)  and shards of Hershey's special dark chocolate bars to decorate the top of this cake. You can decorate with whatever you want, so long as you play with height, color, and texture. Just make sure to set it in the fridge for at least 30 minutes before serving it, especially if you want nice and neat layers at the end!

Okay so it's not the prettiest picture - that's why it's not on Instagram!
It seriously only took a couple of hours from start-to-finish, and most of that was just waiting on things to bake, cool, or set. There was a lot of Netflix between those times, as well as plenty of time to perfect my party makeup or get a nice outfit together. However you spend your time waiting, I hope you've enjoyed this brief tutorial. Now get out there and share your life! Happy cooking and happy eating!




Thursday, July 6, 2017

Raspberry Balsamic Ice Cream

Pretty in pink
I scream! You scream! The police come! It's awkward!

But, seriously, I love ice cream, even though it doesn't tend to love me back. B has a pretty severe lactose intolerance, so out of laziness, I just flat-out don't buy dairy products anymore. Yes, you read that right; I don't purchase dairy products because I'm lazy.

Yeah so we're a family of lumps. Wanna fight about it?
See, I don't want to make the effort of cooking two separate meals at night, and dirty two sets of pans, just because I might feel like having a little butter on my pork chops. Frankly, now that veganism has made so many demands of food companies, I'm reaping the benefits. I can have cheese that melts and stretches and tastes like cheese. I can have butter that's not butter at all but still tastes like and behaves like butter when I bake it. Finding milk has been the actual struggle, but I find that the almond-coconut blends from SO Delicious and Blue Diamond have been the best matches for us. They're drinkable and tasty, and act quite similar to dairy milk in baking and pastry applications. I use the SO Delicious brand of coconut milk when I make ice cream, and it hasn't failed me, yet!

I made this flavor of ice cream because of a serendipitous find at the Overland Park Farmer's market in Kansas City, where I live. I like to go to the farmer's market on Saturdays and walk around, get fresh fruit, people watch, and maybe get myself a new bouquet of flowers from the very nice Vietnamese family at the end of the line. I'm extremely fortunate to have such a wonderful farmer's market near me; not a lot of people have it, and for that I'm truly grateful.

Plus, like, you'll occasionally see THE BIGGEST CABBAGES EVER
There's a shop I sometimes partner with called The Tasteful Olive. They specialize in artisanal oils and vinegars, in just about every flavor you can imagine. Lemon olive oil. Blood Orange White Balsamic Vinegar. Chili Almond Oil. Oregano White Balsamic Vinegar. The list goes on and on, and I frankly couldn't even begin to fathom how they keep track of it all - but I'm grateful that it's there and I'm grateful that they do. As it just so happens, the lady that I buy my berries from had fresh raspberries, and the raspberry balsamic vinegar I'd found at the end of the market was just too perfect-sounding to pass up. Now, I could make a raspberry balsamic vinaigrette for all of my salad greens when I got home, but where's the fun in that?

Raspberry Balsamic Ice Cream

Yes. You have to weigh the berries.
  • 150 g white sugar
  • 45 g coconut milk powder
  • 600 g SO Delicious Coconut Milk Beverage, divided
  • 2 egg yolks
  • 15 g powdered gelatin
  • 170 g fresh raspberries
  • 32 g Raspberry Balsamic Vinegar(Aged Balsamic works, too!)
Measure the coconut milk and then sprinkle the gelatin over the top in a single layer to allow it to bloom. Combine the egg yolks and sugar via whisk in a heavy-bottomed sauce pot. Whip until fluffy by hand, and then add in the bloomed gelatin along with half the coconut milk. 

Bring to 185 degrees F, whisking constantly, then remove from heat. Add the remainder of the coconut milk and the balsamic vinegar. Add in the raspberries and then puree everything in a blender. You may strain it, if you like, but I don't mind the seeds. 

Transfer the blended mixture to a plastic container and chill in an ice bath. You can also set it in the fridge overnight, but it's up to you on how long you'd like to wait. I was in a bit of a hurry, so I used an ice bath and stirred constantly to cool down as quickly as it could. Once chilled enough so that it's - at very least - room temperature, process in your ice cream machine according to the manufacturer's instructions. My machine took about 30 minutes to process the dessert, and it took an additional 2 hours for my freezer to harden it enough to eat. (This is also because my freezer is crazy-strong and it’s brand new. If your fridge is a little more seasoned, let it hang out for at least 4 hours or so, ideally overnight.)

I love this ice cream because raspberries epitomize the absolute height of summer flavors for me. The tangy brightness of the raspberries and the deep and mouth-watering tang of the balsamic vinegar somehow made this ice cream the absolute ideal for me. I can’t quite explain it, but something about the ice-cold creaminess plus the fresh raspberry taste plus that tangy mouthfeel a good aged balsamic vinegar gives you on the inside of your cheeks is just so well-rounded and satisfying. It’s as if you reach the zenith of tasty mouthfeel and think to yourself: “Ah, yes. There it is.”

Oh, and if you're not following me on Instagram, please feel free to! I show a lot of neat stuff on there, both from work and from home life.
A post shared by Chef Kolika (@wannabgourmande) on


I hope you’ve enjoyed this post, and please let me know if you try out this recipe! Happy cooking and happy eating!