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Spoiler Alert! In the actual movie zombies descend upon the peaceful scenery and are fought off with vegan cupcakes. I think Cupcake 6 deserves an Oscar nod.
[youtube=http://www.youtube.com/watch?v=_PMNW3kNPwU]
PS I love you, too!
If you are seeing this it means that you signed up for our “Mini-donut Alert Services (MAS).” I hope the alarm wasn’t too loud, this functionality is still in beta.
Our first sighting comes from lolo at VeganYumYum. I know I link to her too much. It’s like I don’t even have a blog, I just link to hers.
But while you are over there, check out her Vegan Vacation contest. It’s pretty damn awesome.
Pandowdy if an old-fashioned American dessert that doesn't get much play these days. The concept reminds me of the kind of thing a child might decide to do to their food, if they were industrious enough to roll out a pastry. It's simply a pie whose crust has been smashed into the fruit halfway through cooking. The appeal is in the texture; the top of the pastry stays flaky and crispy and the bottom is mushy and soggy with fruit. I love the sloppy beauty of it.
This version is mango and pear, but you can do it with any fruit pie. Half way through baking remove the pie from the oven and cut inch or so squares into the crust. Use a spoon to smush the squares into the fruit, this is what's called “dowdying”, then return the pie to the oven. Serve warm, and it begs for scoop of vanilla ice cream so give in.
I haven’t been able to post because my laptop is in repairs. I swear I didn’t spill anything on it! But my password was on there and, oh, it’s a long story. I will just make with the cupcakes.
Low-fat rosewater cardamom, from blushinmuffin
I’m not sure what the hearts are made out of. My money is on marzipan. From way opening
Crimson velveteen, from littlepretty
I didn’t make cupcakes, I made galettes. But I wrote about those on my other blog. I’m torn between two blogs!
I know that everyone is either having sex or looking at internet porn so I will keep it brief. I made these rustic little individual heart shaped apple galettes. A galette is just a thin free form pie, but I guess this isn't “free form” since I made it heart-shaped. Whatever, stop being such prescriptivists.
In keeping with Paula Deen week here at PPK headquarters, I thought I should make some tofu wings. They are coated in panko and rosemary, fried and then smothered in hot sauce. There's a ranch dipping sauce, for good measure. The dipping sauce is super easy; just about 1/3 cup mayo, half a lemon, a few pinches of powdered garlic and a dollop of smooth mustard. There's no reason to get too fancy when you are eating wings.
You have to really like the hot sauce you are using in order to appreciate these. We ended up serving them on sammiches.
Chicago Diner, taken by Katie in Chicago.
Why are you upside down?
Look at that paw. If you dare.
This is a rich yet airy chocolate pie smothered in peanut butter caramel, studded with maple candies pecans and finished off with a chocolate drizzle for good measure. I use a graham cracker crust but a chocolate cookie crust would be nice, too. The pie itself is gluten free so if you have a gluten free crust you celiacs are good to go. I was inspired to make it when I asked myself what Paula Deen would bake if she were vegan. If you don't want to go through the trouble of making the toppings, the pie by itself is pretty yummy, too! Top it with soy whip cream if you got it. I'll be serving this and other good stuff at a vegan dinner event for New York Magazine in May. Check back for details!
If you're wondering why it's called Smlove Pie, it's a long and stupid story. The recipe is below. Enjoy!
For the chocolate pie filling:
1 lb silken tofu (NOT the vacuum packed kind), drained
1/4 cup hazelnut liquer (other liquers would work too, like coffee liquer or chocolate liquer, or just use rice milk or soy milk)
2 teaspoons pure vanilla extract
2 Tablespoons arrowroot
12 oz bittersweet chocolate, melted (you don't need directions for melting chocolate, do you?)
For the caramel peanut butter:
(This is basically the same as the recipe in caramel apple bars, but the quantities are tweaked a bit)
1/3 cup natural peanut butter, smooth or chunky, at room temperature
3 tablespoons pute maple syrup
2 tablespoons brown rice syrup
For the maple candied pecans:
1 cup pecans
2 teaspoons canola oil
1/8 teaspoon salt
2 tablespoons maple syrup
For the chocolate drizzle:
4 oz bittersweet chocolate, chopped (or 1/4 cup chocolate chips)
1/4 cup soy or rice milk
Preheat oven to 350F.
Prepare the crust by processing the grahams into fine crumbs. Place them in a bowl and drizzle the oil into them. Use your fingertips or a fork to mix the oil in until all crumbs are moistened.
Spray a 10 inch pie plate with cooking spray. Pour the crumbs into the pie plate and firmly press them to the bottom and sides of plate. Set aside.
Prepare the filling:
First melt your chocolate. Crumble the tofu into a blender or food processor. Add the liquer, vanilla and arrow root and blend until completely smooth. Scrape down the sides to make sure you get everything. Add the chocolate and blend again until completely combined.
Pour the filling into the pie crust and bake for 40 minutes. The center may still be jiggly, but that's fine. Let cool on a counter top for 10 minutes then chill in the fridge for at least 3 hours, the top of the pie should be firm to the touch.
Meanwhile, prepare your candied pecans.
Have ready a large plate, preferably covered in parchment paper. Preheat a heavy bottomed frying pan over medium heat. Add the pecans and stir them very frequently for 3 minutes, until the start to brown. Stir constantly for 2 more minutes, until they are a few shades darker and relatively uniformly toasted. (If a few don't look toasted don't worry about it. That's better than having them burn.) Add the oil ans salt and stir for another minute. Add the maple syrup and stir constantly for about a minute. The maple syrup should get bubbly and dry.
Use a spatula to transfer the pecans to the plate and spread them out as much as you can, it's best if they aren't touching. Place in the fridge until ready to use.
Once the pie has been chilling for at least 3 hours, prepare the peanut butter caramel and chocolate drizzle. Have your pie out and ready to be assembled.
To prepare the caramel:
Stir all the ingredients together in a small sauce pan. Gently heat everything over low heat, stirring constantly with a fork, just until smooth and heated through. It should fall from your fork in ribbons. If it seems stiff, turn the heat off immediately and add a little extra brown rice syrup, until it's fluid again. This happens because different peanut butters have different amounts of moisture.
Pour the peanut butter over the center of the pie, leaving an inch or two at the edges because it spreads. Get your pecans and place them on top of the caramel, pressing them in firmly. You may have to break the pecans apart from each other if they were touching.
Prepare chocolate drizzle:
In a small sauce pan, heat the soy milk to boil. Once boiling, add the chocolate and lower heat. Use a fork to stir it until compeletely combined. Turn the heat off and let cool for 5 minutes, stirring occasionally.
You can either drizzle the chocolate over the pie with a spoon, but I like to put it in a pastry bag fitted with a wide writing tip and drizzle it that way, in stripes.
Chill for at least 10 minutes before serving.
Chai takes on another meaning in these Chai Cupcakes, with a chai stencil. I always thought the Jewish symbol chai simply meant “life” but the internet told me I’m wrong, as usual. I liked when there was no internet and we could just get by with rumor, speculation and bullshittery. At least there is truth in cupcakes. These are from Akiva in Cali. I like to see people getting creative with the stencil.
