Feeds:
Posts
Comments

Posts Tagged ‘Flour’

Hi folks,

I’ve been on a clean eating and fitness kick for 59 days. Yes, that’s right, I’m counting the days! So, I won’t be posting recipes here anymore, well, not unless I have a really good recipe that I feel like writing down. I recently decided to go on a program called The 21 Day Fix by Beach Body. I’m an independent coach there because it gets me discounts on their products. I don’t teach nutrition, develop meal plans, I’m not an expert at anything. I am simply a coach because I believe in their product and if I could get a discount, then, why not right? Sooo, if anyone wants to buy any products from Beach Body let me help since…I can. I’ve seen results in myself, and so i’m going to stick with the program for a year, that’s 9 more rounds. We’ll see how it goes!

Other than that,  I have a few recipes over on my other blog. You can check them out here.  My other blog is kinda the same but kinda different. I talk about my food, I take pictures of my food, and I write up recipes of my food. The only difference is that the food isn’t as decadent as it was here, and the basis for the food is for, taste, appearance, as well as fuel for the body.

Hope to see some of you over there 🙂

Cheryl

Read Full Post »

This is attempt 2 at the Vegan Chocolate Cupcake.

I made minor tweaks, but the cupcake could still use some work. This version still didn’t come out of its wrapper in tact because it was so moist. All I did was reduce and substitute healthier oils in this version.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup sugar (Take 1 had an additional 1 tbsp of sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract
40 ml vegetable oil (Take 1 had 1/3 cup or 79 ml of vegetable oil)
20 ml coconut butter/oil
1 teaspoon white vinegar
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil, coconut oil, cashew butter and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 18 minutes.
Conclusion:
1. This cup cake was still moist and fluffy, but dense at the same time.  The texture reminded me of something between a cross of those Duncan Heinz box cake mixes and a Chinese sponge cake. I REALLY liked the texture, but I’m going to try to reduce the oil even more. I don’t like using vegetable oil in my baked goods.
2. I’m not a chemist so I don’t know the ins and outs of the reactions and what substances do in baking, but, for some reason, reducing the vegetable oil and substituting other oils in its place made the baking soda flavour intensify. There was a baking soda after taste that I didn’t like. It made me feel like I had just eaten a soft pretzel!
So so yum.

Read Full Post »

This is the easiest cupcake recipe I’ve ever made. It’s not the best tasting, but it’s the easiest! It’s also the first Vegan cupcake I’ve ever made 🙂

I’ve been looking for recipes a lot at www.veganbaking.net. It’s a wonderful website. I found this chocolate cupcake (it originally posted as a cake) there too. Actually, I’ve been stealing a lot of “my” recipes from that website. I modified the original recipe, but not by much. The cupcake was moist and flavourful, but I thought it was too oily. I’ll try to tweak this recipe a few more times to get it the way I like.

Ingredients:

1 ¼ cup white all-purpose flour

1/2 cup + 1 Tbsp  sugar (the original had whopping 1 cup of sugar!! I used vanilla sugar)
⅓ cup cocoa powder
1/2 tsp baking powder
pinch salt
1 cup warm water
1 teaspoon vanilla extract (or half a vanilla bean, but I think a vanilla bean would be a waste of money for this recipe)
⅓ cup vegetable oil
1 teaspoon white vinegar (or apple cider vinegar)
Method:
1. Preheat oven to 350F (177C).
2. Line muffin pan with 12 muffin cups.
3. Mix the flour, sugar, cocoa powder, baking soda and salt together in a medium-sized bowl.
4. Add the water, vanilla extract, vegetable oil and vinegar directly to the dry ingredients. Mix until combined.
5. Bake for 18-30* minutes (depending on your oven), or until a toothpick comes out clean from the centre of the cupcake.  Cool on a cooling rack.
*The original recipe said to bake for 30 minutes. I have a gas oven and baked them for 20  minutes. The cupcakes were darker on top than I would have preferred.  18 minutes would have been enough.

The cupcakes were so moist that they fell apart when we pull the wrappers off.

Look at what lighting can do! No flash on top, and flash on the bottom. Same cupcake!!

Honestly, could they get any more moist? How many times can a blogger write moist in a post?

Yum 🙂

Read Full Post »

Chickpea Puri with green beans and heirloom tomatoes.

I love Dhal Puri.  My mom used to buy it from an Indian store when I was younger and I always loved it with curry. It was one of those special foods that you only got when we had parties or when my parents felt like eating it. We infrequently ate it, but I really enjoyed it. Since I began eating a plant-based diet (all of a week ago), I’ve been brainstorming things I could eat. Then I remembered Dhal Puri. It`s amazingly easy, and will definitely be a staple in our house from now on.  I`ll be posting my first version here but will update later with different, more “healthy” versions. I tried to stick as close to the original recipe as I could without modifications just to see if I could do it, but since I’m me, I modified it just a little.  Next time I make this,  I’m going to try substitutions such as; white flour with whole wheat and flax seed flour, or the dhal for hemp seed, or chia seeds. We’ll see how it goes 🙂

Chickpea/Garbanzo Bean Puri Recipe:

Filling Ingredients

1/2 cup dry chickpeas (soaked over night)

1/4 tsp turmeric powder

salt to taste

1/2 tsp roasted ground cumin

1/2 tsp roasted ground coriander seeds (I put this in because I love coriander seeds. It’s not in the original recipe.)

Puri Ingredients

250 g white flour

1/4 tsp salt

1 tbsp olive oil

1/2 cup water (the original recipe didn’t have an amount for water and I didn’t measure how much water I used. I’ll measure it out next time and update this recipe.)

2 tbsp canola oil for the skillet/non stick pan

Method:

1. Boil the chickpeas in salted water with the turmeric until the outsides are cooked but the center is still al dente.

2. While the chickpeas are cooking, make the Puri.

3. Put the white flour in a medium-sized mixing bowl or stand up mixer. Make a well in the white flour.

4. Add salt and olive oil to the well.

The dough is soft and a bit sticky. Put flour on your hands before you pull a chunk off of it!

5 . Put your mixer on medium and begin adding water slowly to the flour. You want a soft but workable dough. Do not over mix otherwise your dough will get very sticky. If you’re mixing by hand (which is what I did so I could feel the texture my first time around), place a wet cloth under your mixing bowl so it doesn’t move so much. Then, with one hand use your index and middle fingers to gently swirl the olive oil in a circular motion bringing the flour into the center. With the other hand, slowly pour in the water into the well while continuing to mix with the other hand. Remember, you want a soft pliable dough.  All of this took me about 7 minutes.

6. Let the dough rest for at least 20 min.

7. The chickpeas should be cooked by now. Drain them and grind them. I used my magic bullet (with the 4 blades not the 2 blade), but a food processor would work just fine here too. You could also use a mortar and pestle if you have a lot of time on your hands 🙂

Chickpea mixture with ground cumin and coriander seed. I made a lot. It freezes well.

8. Add the ground cumin and coriander to the chickpeas. Taste and add salt if necessary.

9. Pinch a 3 inch ball of dough and flatten it a bit with your hands.  Spoon about a 1/2 tsp of the chickpea mixture into the center of the dough. Take the sides of the dough disc and bring them together. You should have a closed ball.

10. Flour your work surface and the top of the ball. Roll out the ball to about a 1/4 of a cm. Some recipes say that you should be very gentle, but I wasn’t and none of my puri’s ripped or broke.

11. Heat a non-stick skillet with 1/2 tsp of oil. When the pan is hot, add the puri.  Cook for about 1- 1.5 minutes and then flip. Cook for another minute and take off the heat. Repeat this process until your dough is finished.

Great way to get hummus, beans and cucumber into a toddler all in one go!

My little girl is a camera diva 🙂

I ate my chickpea puri with green beans, hummus, cucumber, and a vinegar garlic sauce that my mom used to make when I was at home. She probably still makes it, but I didn’t eat it very much until I started to eat Vegan.

I got these green beans from Costco. I steam two whole bags in one go, and then cut them up and stick them in the fridge so they’re ready at any time.

My mom’s chili, garlic, vinegar sauce. I make a whole batch of it on Sundays and eat it all week long!

YUM!

Cheryl

Update: I made a double batch of the Dhal Puri again with Dhal this time.  It didn’t taste any better or worse than the chickpeas. The only difference is that I didn’t have to soak the dhal (yellow split peas), which means I didn’t have to plan to make the filling.

I also substituted:

1/4 cup of flour for whole wheat flour

1/4 cup of white flour for a mix of ground flax and chia seeds

Dhal Puri dough with ground flax/chia seed and whole wheat flour.

My conclusion: Not bad but nothing beats the flavour and soft chewy texture of white flour. The Puri turned out a lot more dense and was almost crispy. The day after I made a double batch of the white flour dough so I could alternate healthier, whole wheat, ground flax/chia seed puri, for oh so good white flour puri 🙂 I can’t get enough of this stuff!

I ate them with cucumbers and hummus 🙂

Oh, and I had cucumbers on the side with chili and salt. Mmmmmmm spicy salt.

 Yum 🙂

Read Full Post »

This mini had a caramel butter cream frosting. I thought the caramel flavour was overwhelming though.

Adapted from: Libbie’s Chocolate Cupcake recipe.

I have a very hard time following recipes. No matter how much I tell myself that I will, I don’t.  I very rarely (VERY RARELY) make the same recipe twice.  Maybe I have a bit of baking ADD or something.  This recipe was no different. I didn’t follow the recipe exactly. I just couldn’t.  Luckily, they turned out really well. I mean, really well. They were moist, the chocolate flavour wasn’t overwhelming (I don’t like overly chocolatey things), and it wasn’t too sweet.  I’ve made this recipe 3 times this month!

The original recipe is worth trying though. The original is less moist, but it’s still amazing.

I used a strawberry frosting I got from my friend Leah Kelly.  Her website is called White Box Cupcakes.  I’m not sure if the frosting recipe is on her site because I asked her for a frosting recipe and she emailed me the one below.

Strawberry butter cream frosting.

Vanilla bean butter cream frosting.

Chocolate Cupcakes

Ingredients:

  • 100g plain flour
  • 20g cocoa powder
  • 70g white sugar/70g splenda
  • 2 tsp baking powder
  • Pinch of salt
  • 40g unsalted butter at room temperature
  • 60ml 35% cream
  • 60 ml 2% milk
  • 1/4 cup plain yogurt
  • 1 egg
  • 1/2 vanilla bean

Method:

  1. Preheat the oven to 325°F.
  2. Put sugar and vanilla bean seeds in a stand up mixer with a paddle attachment. Mix until the vanilla seeds are distributed throughout the sugar.
  3. Put flour, cocoa, baking powder, salt and butter in the mixer. Mix together until you have a sandy consistency.
  4. Whisk milk, cream, yogurt and egg  in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
  5. Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of turns. Do not over mix.
  6. Spoon mixture into the 12 cases and cook for 20 mins or until your cake tester (aka a toothpick) comes out clean.

Strawberry Butter-cream Frosting:

(I couldn’t stick to the original recipe here either…)
Ingredients:
  • 2 sticks (1/2 cup) of butter, at room temperature
  • 3 cups of powdered sugar
  • 1/2 a vanilla bean
  • 1/4  cup fresh very ripe strawberries

NOTE: The original used a 1/2 tsp vanilla extract, had 1/4- 1/2 chopped strawberries and said to press with paper towel to remove moisture, and had 1/2 tsp milk. I kept the strawberry juice and omitted the milk. For the vanilla bean frosting, omit the strawberry, add 1/2 tsp milk or more depending on the consistency you want.

Method:

1. Cream butter until smooth and fluffy.

2. Add in powdered sugar 1 cup at a time with the mixer on low so you don’t get a lot of powdered sugar dust spewing up in your face.  If you have a large stand up mixer, then you can add larger amounts of powdered sugar.

3. Add in vanilla extract, vanilla bean paste, or vanilla bean seeds that you scraped from the vanilla bean.

4. Add 1/4 cup of the berries and turn the mixer on high, scraping down the sides as you go.

5. Add as much confectioner’s sugar as needed to achieve your desired consistency.

This frosting tasted a LOT better after I refrigerated it overnight.  It tasted almost like strawberry ice cream. I had to tell myself not to eat it off a spoon because, after all, it’s whipped butter with sugar, and I prefer to save my calories for bacon.

You can either use the frosting right away, keep it in the fridge, or freeze it. When you want to use it again, take it out of the fridge and beat it with an electric mixer until fluffy. If you take it out of the freezer, defrost in the fridge and then follow the above instructions.

Vanilla bean and strawberry butter cream frosting in disposable piping bags. I love my disposable piping bags!!

The strawberry butter cream was paired with the chocolate cupcakes, and the vanilla bean frosting went with a coffee cupcake.

CLOSE UP

Close up. The letters were from sugar sheets, bought at Walmart.

YUM 🙂

Read Full Post »

My husband has been talking about these “snacks” since … forever.  He finally found me a recipe for the Criollitos here (beware, the link is in Spanish) and so I decided to make them.  I didn’t like the ones I tried while I was in Argentina, but these ones were tweaked a bit for my taste.  They’re freaking delicious.

FOR THE DOUGH

3 tsp dry active yeast (The original recipe called for 25 g of fresh yeast.)

300 ml warm water

1 teaspoon malt extract or sugar

500 g all purpose flour

1/2 tsp salt (The recipe called for 15 grams of salt (half teaspoon).  This was WAY too little. Next time I’m going to add 2tsp of salt)

For filling

160 grams of room temperature but not super soft butter

(I made this recipe on a day that was 35C outside and the butter hated me. I had to refrigerate it until it was pliable but neither hard nor soft)

50 g of all purpose flour

1.5 cups grated parmesean cheese

Instructions

1.  Dissolve yeast in warm water and sugar.

2. While you’re waiting for the yeast mixture to froth, mix all of the filling ingredients together in a separate bowl.

2. When the yeast is bubbly (around 3-5 min depending on the temperature of your house), pour it into a stand up mixer.  You can do all of this in a mixing bowl and mix everything by hand. I’m too lazy to knead my own dough.

Then add the flour and salt and mix until the dough is combined into a soft mass. Knead the dough for about 3 minutes, or until it feels cohesive, but not sticky.

3.  Cover with plastic wrap and rest in the refrigerator for 40 minutes.

4. Roll dough into a  1 inch thick rectangle.

5. Place the filling on half of the rectangle and leave a 1 inch boarder around the edges. Fold the dough in half so the filling in sandwiched between the two layers.  Roll the dough to 1/2 inch, then refrigerate for 1/2 hr.

6. Take out the mass and fold into 3 sections ( like how you would fold a letter or a bath towel), roll to 1/2 inch.  If the mass is too soft (as it was for me in the 35C weather), stick it back in the fridge for a 1/2 hr.  Otherwise, fold it in 3 again, and roll it out again.  It is these steps which are creating the layers. Stick it in the fridge for a 1/2 hr.

7. Take the mass out of the fridge and fold it into 3 sections again. Roll it to a 1/2 inch and then fork it all over. Then cut out the shapes you want, and let rest to rise for about 1 hr or until the Criollitos are about double their height. YES, that’s right!! You won’t have to stick it in the damn fridge but you have to let it sit out for an hour!  Do not skip this step.

Waiting to be cut up.

These haven’t risen yet.

I got bored with squares, rectangles and triangles 🙂

8. Bake in a 350 degree oven for 20 min.

You tired yet? It took me the whole afternoon to make these damn things, but they were worth it. I’m going to make them again next month 🙂  The recipe makes a lot of Criollitos so I stuck a whole bunch in the freezer and we snacked on the rest. You can take them out the freezer and stick them in a 400 degree oven until they’re warm and crispy, about 5 min. I think. I haven’t tried it yet.  When I do, I’ll edit this section.  Enjoy!

Read Full Post »

%d bloggers like this: