Pumpkin Pop Pie

Ok; let's get one thing straight. Vegan food, especially vegan cupcakes are not bad. In fact, vegan desserts might just be better!

I just had to say that after having watched Cupcake Wars on Tuesday, which was already making me mad because it was a repeat, for the third week in a row... guess summer must be over.

Anyway... to today's piece of indulgence.

I don't really have that much to say, except that this recipe isn't vegan (though it certainly could be made vegan without too much trouble). It's inspired by this month's Chairman's Challenge in Food Network Magazine, where the secret ingredient was chocolate chip cookies.

Of course, I could have gone the easy route and just entered a recipe that I already have in my book of original recipes, "Coconut Almond Fudge Puddle Cookies", but that just seemed lame; as did pairing the chips with something as common as raspberries.

So, with fall around the corner (and may I desperately ask why?), and a year of recipes floating around in my head from J&W, I decided to remake pumpkin pie; take out the water, add some chocolate silk and some surprise undertones, and make a winner. So, here you have it!

Crust

Note: You can use a store-bought pie shell, but if you truly love food, I encourage you to take the extra time and put the extra love into making a homemade crust; plus you can prepare the rest of the pie in-between.

9 oz. (2 cups) all purpose flour

3 oz. (½ cup, packed) brown sugar

½  tsp. salt

¼ tsp. ginger

6 oz. (1½ sticks) cold butter (cut into cubes then put into the freezer until ready)

2-4 tbsp. heavy cream, as needed (keep cold until ready to use)

1. Make sure all ingredients are as cold as possible
2. In a large, shallow bowl, combine the flour, brown sugar, salt and ginger.
3. Sprinkle the chunks of butter evenly over the flour mixture, toss to coat in flour, then use a rubbing motion to flatten the butter pieces and push it into the flour with you hands. Work quickly to prevent the butter from getting too warm. If you have warm hands, you may need to break up the butter into smaller pieces first.
4. Once the butter is in large, even, thin flakes, add about 1 tbsp. of cream. Toss in the cream with your hands. Continue adding enough liquid until the dough starts to come together in crumbles.
5. Turn the dough out onto a very lightly floured surface and, work together, push and gently knead the dough into a rough disk, Chill until cold.

Filling

7.5 oz. canned pumpkin (½ a can)

3.25 oz. (½ cup + 2 tbsp). chocolate chips, plus extra for sprinkling

5 oz. (½ cup + 2 tbsp.) heavy cream

3.25 oz. (½ cup + 1 tbsp, packed) brown sugar

1.25 oz. (2½ tbsp.) good-quality maple syrup

2 eggs, separated

½ tsp. salt

1½ tsp. vanilla extract

¼ tsp. ground cinnamon

¼ ground ginger

⅛ tsp. curry powder, optional

2 oz. (¼ cup) granulated sugar 

approximately ¼ cup toasted, chopped pecans, optional

approximately ¼ cup chocolate chips (or more, if not using nuts)

1. Place the pumpkin a shallow pan over medium heat. Cook, stirring often, until reduced by half. The puree should sizzle often, but should not pop or boil. When properly reduced, there should be just under half a cup of puree.
2. Remove the pumpkin from the heat and stir in the chocolate chips. Cool to room temperature.
3. Meanwhile, roll out the pie crust. With the heal of your hand, flatten and warm the surface of the pie dough, then press on the edges to warm slightly. Place the dough on parchment or plastic wrap to allow for easy maneuvering.
4. Working from the center out, use a rolling pin to lengthen the dough, rotating after each swipe of the pin. This should help to keep the dough circular, but don’t worry if it’s not perfect.
5. (If at any time, the dough becomes too warm to work with, put it back into the refrigerator.). Fix any cracks by filling them in with a small amount of dough from the edge. Continue rolling. until the dough is at least 2” larger than the 9” pie tin you will bake your pie in.
6. Fold the dough in half, then transfer (removing the plastic wrap) to the (engrossed) pie plate. Open up, making sure the dough goes all the way into the bottom, up the sides, and hangs over the pan. Fix any new cracks on the inside portion of the dough by again patching with dough from the edge.
7. If you have a second, same-size pie plate, place it, with some plastic wrap to prevent sticking, on top of the dough. Scrape the excess dough off with a knife or bench scraper, then remove the second pie plate and plastic. If no second pie plate is available, you can rough-cut off the excess.
8. Place the dough into the fridge until ready to use. If you are using store-bought pie crust, you can skip steps 3-7; just be sure that the crust is thawed but cold.
9. Preheat oven to 425℉.
10. To the cool pumpkin mixture, add the cream, brown sugar, maple syrup, egg yolks, salt, vanilla and spices. Whisk until smooth.
11. Place the egg whites in a clean bowl and whip with an electric mixer and a whip attachment. Whip on high speed until opaque, then begin streaming in the granulated sugar. Continue whipping until stiff peaks form (when the bowl is removed and inverted, the egg-white foam should not move).
12. Fold one-third of the egg whites into the pumpkin mixture. When just a few streaks remain, fold in the remaining egg whites.
13. Remove the chilled crust form the refrigerator and sprinkle with chopped nuts and chocolate chips. Pour the pumpkin filling into the curst and spread even.
14. If desired, you can crimp the crust or use a fork to create a design around the edge.
15. Bake at 425℉ for 15 minutes, then reduce the oven temperature to 325℉ and bake for 30-45 minutes more, or until the filling is set.
16. Cool completely, the serve sliced with sweetened whipped cream, if desired.

Now, it's back to the kitchen so I can return with another vegan recipe, before dorm life locks up my imagination!

Razz Pizzaz Cupcakes & Cupcake Hero

So this is when I'm thinking that maybe sophomore year of culinary school should be more about self expression and creativity. Then I could express myself through flavor and show my skills and get great grades for my creations. But, I guess that's why there's dreams. But I'm antsy to get out and have a free, always open kitchen with no limits, and no questions asked. Oh and can they please hurry and put an oven in my single before move-in day in three weeks? I am desperately going to need the relaxation of filling the room with the scent of homemade baked goods.


In the meantime, I wanted to take advantage of the fact that it is still summer and I still have three weeks to enjoy myself at home. That includes entering another round of cupcake hero with a second raspberry entry, because one is never enough.


For this version, I wanted raspberry to be the star; in as a part of the cake, not an afterthought; and accent it with lemon; a classic combination that would make for a treat tasting like an icy glass of pink lemonade. But I couldn't stop there. I added a big swirl of minty icing for a refreshing pizzaz and create the perfect, smooth finish that coats your pallet.


Oh, and might I add that the cake itself has been slashed of half it's fat. Yes, it's true. You can eat two then!


Who's the cupcake genius now? Can I please have a food truck like a.s.a.p.?

Razz Pizazz Cupcakes


Cakes

6 oz. (3/4 cup) boiling water

2 lemon or raspberry zinger tea bags (optional)

4 tbsp. flaxseed meal

8 oz. (1 cup) soy milk

1 oz. (2 tbsp.) raspberry or red wine vinegar

160 g. (1/2 cup) natural raspberry jam
374 g. (1 2/3 cup) granulated sugar
112 g. (1/2 cup) canola oil
1 tbsp. vanilla
the zest of 1 lemon
9 oz. (2 cups) all purpose flour
9 oz. (2 1/2 cups) cake flour
1 tbsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
4 oz. (1/2 cup) plain or vanilla soy yogurt


1. Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
2. Place the tea bags into the boiling water and allow to steep for 4-6 minutes. Add the flaxseed meal, mix until smooth, then cool to room temperature.
3. Combine the soy milk and vinegar and allow to sit for at least 5 minutes, or until it curdles like buttermilk. Set aside.
4. In an electric mixer, combine the raspberry jam and the sugar and mix thoroughly. Add the oil and mix until smooth.
5. Add the cooled flaxseed mixture, the vanilla and the lemon zest and mix until smooth and very incorporated.
6. Sift the flours, baking powder, baking soda and salt. Add to the liquid mixture and mix just until moistened.
7. Add the curdled soy milk and the yogurt and mix until barely combined, finishing the mixing by hand.
8. Distribute among the lined muffin cups, filling only 3/4 of the way with batter. You want the cupcakes to barely come above the top of the tin, not overflow. (If you have extra batter, you can add fresh berries and scoop out large muffins).
9. Bake 20-25 minutes, or until a toothpick inserted in the center comes out clean.




Raspberry Lemon Kurd

120 g, (about 4 oz raspberry before pureeing and straining) raspberry puree (fresh or thawed, frozen raspberries, thawed, pureed, strained, then weighed)
125 g. (about 1/2 cup plus 1 tbsp.) lemon juice
the zest of 1 lemon
200 g. (about 7/8 cup) granulated sugar, divided
3 tbsp. corn starch
6 oz. (3/4 cup) soy milk
2 oz. (1/4 cup) Earth Balance or other non-hydrogenated margarine


1. In a saucepan, combine the raspberry puree, lemon juice, lemon zest, and about half of the sugar. Bring to a boil over medium heat, stirring to dissolve the sugar.
2. Meanwhile, combine the corn starch and sugar. Slowly add in the soy milk, whisking until smooth.
3. Once boiling, add the corn starch mixture to the juice, whisking briskly. Continue cooking, whisking constantly, until the mixture comes to a rolling boil and boils for 20-30 seconds. The "curd" should be thick and bubbling.
4. Remove from heat and add the margarine, stirring until smooth.
5. Pour into a separate bowl and chill to room temperature over ice, then refrigerate until cold and ready to use.




Minty Fresh Frosting


8 oz. (1 cup) soy milk
about 1/4 cup fresh mint
24 g. (1 tbsp.) corn starch
1 cup non-hydrogenated vegetable shortening
8 oz. (1 cup) granulated sugar
1 tsp. vanilla extract
1 tbsp. lemon juice
4 oz. (1 cup) confectioner's sugar, to taste


1. Bring about 3/4 of the soy milk to a boil with the mint leaves. Turn off the heat, cover, and let steep for at least 5 minutes. Remove the mint sprigs.
2. Combine the corn starch and remaining milk and mix until smooth. Add to the warm, steeped milk and bring back to a boil, stirring constantly. Boil for 20-30 seconds, then remove from the heat and cool to room temperature.
3. Beat the shortening and granulated sugar on medium-high speed until fluffy. Add vanilla, lemon juice and cooled milk mixture and beat until smooth.
4. Add enough confectioner's sugar to create the desired amount of sweetness and the desired texture.




Candied Mint and Lemon


mint leaves
lemon peel, cut with a peeler or zester that makes long strips
vegan gelatin or xanthan gum ( I used about 1/4 tbsp.)
hot water (about 1/4 cup, almost boiling)
granulated sugar


1. Make sure the mint and lemon peels are well washed.
2. In a shallow bowl, combine the gelatin and hot water and mix until smooth.
3. Place the sugar in another shallow bowl.
4. Dip the mint/lemon into the gelatin, then into the sugar, coating well.
5. Place on a parchment-lined dipping rack, then on a cookie sheet.
6. Dry at room temperature for several days, or in a very low oven, about 150-175 degrees F.




Assembly


You can either hallow a hole out of the top of the cupcake with a melon baller, spoon in some filling, then press together the cake that you took out and cover up the filling. Alternatively, if the filling is thick enough, fit a pastry bag with a filler tip and jam it deep into the cupcake, pushing in some filling until it just comes out the top. Make several incisions of filling in each cupcake if you plan on using this method.


Spoon a few tablespoons of frosting on top of each cupcake. Using an offset spatula, smooth over the top surface, then use short, quick movements to smooth out the top and remove excess frosting (you'll want to start with more than you think you'll need).


Garnish with candied mint and lemon peels, as well as fresh raspberries, if desired.




Note: the decoration that I made with the candied lemon is not meant to signify crossbones; rather chef's knives that show the expertise of these cupcakes and the person who created them. :)

Storytime: A Cupcake's Life Journey

You've probably guessed by now that decorations aren't really my thing. But that just goes to support the fact that the taste will be magnificent! After all, who want's to eat something that looks so much like a real object that no one wants to eat it? For me, pastry is about taking you out of your comfort zone with just a punch of unexpected flavor and a big, heavenly treat to devour.
That brings me to me to my story: a journey through the world of the cupcake.

First, there is the raspberry, that sweet fruit that thinks he is the center of the flavor universe. Yet, once his sweetness talks itself out, a tart, astringent tang of selfishness reveals itself. The raspberry, after all, is just human.

It is only after the raspberry has shown off his perspective of the world and displayed his ownership, that one encounters the almond. In it's plant-like ability to gently cover the earth in lush, green leaves of creamy, nutty flavor, and duplicity as it becomes a crunchy surprise, the almond is perhaps one of the world's biggest treasures.

The almond is perhaps overlooked by the humanly raspberry, who wants nothing of the overpopulating leaves, but instead seeks to display the beauty of the buds that lie within them. This is where we find the rose, Petals gently blowing to settle softly atop the earth, awaiting the soul who will find and treasure them. For the true fact of it is, their beauty is rarely used for more than display. Almonds too, have the alarming ability to take flight, feeding upon the sweet sap of flowers, and making them come to life.

Underneath all of this lies the earth. It is a subtle, lightly-flavored, crumbly abyss that seems to have no life, even when a sweet, red syrup is drizzled over like waves crashing ashore. Without the earth, the life-like cake, there would be nothing for life to find its foundation. The raspberry would never get to live its rein.

And so,  just like this sweet earth began, it is time that we treasure the true beauty that could never be displayed in this early cupcake. All we have to do it take a bite!

And so, I will do just that!

I present: Oreganic Cupcakes; my (first) entry for this month's Cupcake Hero

Note: I was able to use the flowers off the Rose of Sharon in my back yard. I’ve used them in recipes before, and they are an easy way to capture the flavor of the garden in the summer. if you don’t have access to edible roses that you can pick whenever you want to, you can often find dried rose petals in international markets or health food stores.

Note 2: While these are vegan cupcakes, fitting in with the vegan baking I’ve been doing lately, I was having a debate with myself over honey. While I know it’s in no way considered a vegan product, I loved the way it brings out the flavor of the roses. Plus, unlike other animal products, i can’t find any harmful ways in which honey is harvested. On that note however, i’ve included the option of using agave nectar, which may not support the flavors, but will at least have a similar textural role.

Note 3: I made my cupcakes in a muffin tin that was narrower and taller than the standard muffin tin, as I liked their shape and style. Overall though, they use about the same amount of batter as regular muffin tins, so use whatever one you have.

Oreganic Cupcakes

Make 8-9 cupcakes

9 oz, (2 1/4 cups) cake flour

1 oz. almond meal (or blanched almonds that are finely ground in the food processor)

1 tsp. baking powder

1/4 tsp. salt

4 oz. (1/2 cup) Earth Balance Margarine (or other non-hydrogenated vegan margarine) , at room temperature

5 1/4 oz. (1/2 cup plus 2 1/2 tbsp.) sugar

1 3/4 oz. (2 1/2 tbsp.) honey or agave nectar

4 oz. (1/2 cup) unsweetened applesauce

5 1/2 oz. (11 tbsp.)  soy milk

45 g. (about 2 tbsp.) cornstarch

1/2 vanilla bean

2 tsp. rose water

approximately 18 fresh or frozen raspberries (make sure they are firm, not mushy, so that you can easily handle them)

1. Preheat oven to 350℉. Grease a 12-cup muffin tin with non-stick spray.
2. Sift cake flour, almond meal, baking powder and salt. The purpose of sifting is more for aeration than to eliminate lumps, so when you get down to just almond flour, feel free to just dump it in to the other dry ingredients.
3. In an electric mixer, cream the margarine and sugar on medium speed until smooth and lightened in color. Add the honey and blend, then add the applesauce.
4. Add the cornstarch, soy milk, rose water and vanilla and mix until smooth.
5. On low speed, add the dry ingredients and mix just until no dry specks show. Remove from the mixer and mix by hand just until fully blended.
6. Distribute the batter among the greased muffin cups; you should only fill 8 or 9 of them. Fill the cups about 3/4 of the way to the top.
7. Press 2 raspberries into the cupcake, pressing them down into the batter so that the batter comes up and around the berries as to try and completely hide them.
8. Bake about 20 minutes, or until firm to the touch and barely beginning to brown on top.
9. Cool completely before glazing.

Glaze

1 cup sugar

water, as needed

1 tsp. honey

approximately 1/4 cups roses or dried rose petals

2 oz. frozen raspberries

1 tbsp. corn starch

1/2 to 1 cup powdered sugar, as needed

1. Have a bowl-filled with cold water and a pastry brush near by in case you need it.
2. Place the sugar in a high-sided pot. Pour in enough water to just come up to the same level as the sugar. Stir the sugar; it should be the constancy of wet sand. Add the honey.
3. Bring the mixture to a boil, stirring constantly. If you find any crystals appearing along the side of the pot, brush them down with a wet pastry brush.
4. Once the sugar boils, stop stirring and continue cooking until it reaches 235-240℉.
5. Remove from the heat and pour into a separate bowl. Add the rose petals and allow the syrup to cool.
6. In a food processor, blend the cooled sugar syrup, raspberries and corn starch until smooth.
7. Pour the puree into a bowl. Add enough powdered sugar to make a thick, yet pourable glaze.
8. Remove the cakes from the pan. They should have pulled away form the edges of the pan, therefore easy to remove; but you can use an offset spatula to help. Place the cakes onto a drying or dipping rack that has small enough grates that the cakes will stand. Place the rack on a cookie sheet for easy clean-up
9. Using a spoon or spatula, slowly drizzle the glaze over the cakes; allowing it time to slowly drain into and drizzle over the cakes. There will be a lot of excess that will collect under the rack, which you can use as a second coating if you’d like. Allow the glaze to set.

Almond Cream Frosting

(this filling is so good that I can eat it by the spoonful; like spreadable marzipan!)

2 oz. blanched almonds (the process is quicker if the almonds are also pre-sliced or slivered)

1 tbsp. honey

1 tbsp. water

2 oz. (1/4 cup) Earth Balance Margarine (o other non-hydrogenated margarine), softened 

1 tsp. vanilla

1-2 cups confectioner's sugar

1. Sprinkle the almonds over a sheet pan and toast in a 400℉ for 5-10 minutes or until fragrant and beginning to brown.
2. Immediately remove and pour into a food processor. Add the honey and blend until pasty. Add water and blend until as smooth as possible.
3. Cream the almond butter that you’ve just made with the margarine and vanilla. Add about 1/2 cup confectioner’s sugar at a time until you get a thick, barely spreadable frosting. You can also add some soy milk if you find the frosting being too thick.
4. Fit a piping bag with a large star tip, then fill with the almond cream frosting.
5. Near the edge of each cupcake, pipe a rosette of frosting. To do this, hold the bag at an angle in relation to the cupcake, then make a quick “e” pattern, lessening the amount of frosting as you come back around. The design does not have to be perfect, as this cupcake represents nature.
6. Garnish with a fresh, whole raspberry, placed near the edge of the cream, a slivered almond, and a candied or crystalized rose petal.