Chocolate fish

These cookies I have been craving for more than a week, they stay placed on the edge of my brain like the recipe that sits on my counter, the mint extract in the fridge and the powdered sugar waiting for my hands. So little inspiration to stand in the kitchen the same one I fell for last year or was it 2 years ago? Small yet comfy and all mine. Now I'm tired of the squeezed feeling, there are no places to hide. No window on the oven and the light doesn't work. the leftover smell of food that I would never eat traces my nostrils, difficult to ignore.

However the yearning for chocolate cookies with creamy filling- a cross between an oreo and a thin mint is almost overwelming my senses. 

It feels like I haven't baked a goodie in months, which I know is not true...it just feels like the kitchen went from being my stage to being my jail. always having to cook for us, compromising my good judgement for the cheaper or easier option even if it is "natural, organic, whole". 

These cookies are made with all Organic ingredients, like everything I eat. If possible from a company who cares about our health and well-being i.e.: not supporting GMO's in any way.

I found cookie cutters a heart and a fish, that will make it even more fun as soon as I dig in, it's just getting to the point where it has to happen!

So it finally did!
So worth the hours it took me to create.

These are sweet reminders of childhood,
of simple options.

Ingredients-
Cookies:
your favorite chocolate cookie recipe

Filling:

2 cups powdered sugar
1.5 tbsp softened butter
2 tsp peppermint extract
1/4 tsp vanilla extract
2 tbsp cream
1 tbsp coconut oil-solidified

Instructions-
make cookies according to recipe

Preparation for filling cookies:
Prepare a cookie by lining it with aluminum foil or waxed paper.

In a mixed fitted with a paddle attachment, beat together the sugar, butter, extracts, and cream on low speed. Once combined, raise speed to medium-high and beat for an additional 30-60 seconds until the mixture holds together very well and is creamy, not powdery. It should have the texture of Play-Doh--smooth but not sticky. If the candy seems too sticky, add more powdered sugar as necessary until it's easy to work with.

Using a teaspoon, roll the candy into small balls and flatten them on the waxed paper with the palm of your hand. Repeat for remaining candies.

Cool dough in fridge for at least 20 mins

Roll the it into 1/2 inch or thinner sheets (your choice depending on the level of crunch you want), use small portions, keep the rest of the dough cool or chilled. I sprinkled cocoa powder down on the cutting board before pressing the cutters into dough to prevent the dough from sticking, flour or powdered sugar would be fine too.
About 15-20 cookies fit on a cookie sheet, depending on the size and they don't spread much.

Bake for 9-11 mins, cool for 5 mins then move to cooling rack. Cool completely.

In the midst of rolling out and baking, the filling should be started, it's easier if all the components are room temperature.

Style and Cakes

I have a secret desire to wear heels with outfits that match.

I do satisfy with the attire that surprise, sometimes bewilder, stun and most of all, make me smile.

However I do miss the click, click clatter of heels, the confidence they bring and the gorgeous accessory that gives

an outfit a whole lot more spice and shazam!

My feet unfortunately will not tolerate too long spent shoved into pointed, rounded, stiff pockets of shoe.

And as much style is an important facet of my existence so is comfort, so what’s the best comfort food,

why muffincakes of course.

Especially the chocolate variety.

The following recipe is delicious, easy and gluten-free, I ended up really liking them! These cakes are topped with a cream cheese raspberry frosting with beet juice to give it a pink hue without using food dye.

The cake liners were a gift, so cute cute cute!

They reminded me of fancy parties, cocktail parties, high heels and matching dresses. And costume parties, and best friends.

Gluten-Free Chocolate Muffincakes:

         Dry Ingredients:

         1 ½ cups granulated OG sugar

         1 cup OG rice flour

         1/2 cup OG potato or tapioca starch

         1/4 cup OG sweet (or regular) rice flour

         1 cup unsweetened OG cocoa powder

         1 1/2 teaspoons baking powder

         1 1/2 teaspoons baking soda

         1 teaspoon salt

         1 teaspoon OG xanthan gum

         Wet Ingredients:

         2 large OG eggs

         1 cup whole OG milk

         1/2 cup OG coconut oil or olive oil

         2 teaspoons OG vanilla extract

         1 cup warm water (warm from the tap is fine)

For the Cake:

Preheat oven to 350°F. 

Line muffin pans with your choice of liners.





In a large mixing bowl, whisk together the dry ingredients.

    



  Add wet ingredients.

      The batter should be thoroughly mixed.

Mix until a smooth batter forms.

No pockets of dry ingredients should remain.

The final batter will have a slightly thick consistency.







Divide batter evenly between the muffin pans





Bake for 20 to 25 minutes.

      Once the cakes come out of the oven, allow them to cool in the pan for about 5 minutes   and then turn them out onto a wire rack to cool. 

      This allows steam to escape from the cake and prevents a gummy cake. The cake might sink just a little in the center as it cools. 

      A toothpick inserted into the center of the cakes should come out clean. 




This is normal, not to worry just top with extra frosting! 

For the Frosting:

8oz package of softened Organic Valley cream cheese 

            2 T maple syrup 

1/2 cup homemade raspberry jam 

2 T beet juice

Beat all ingredients together either by-hand or with a mixer. 

Spread on cooled cakes.

Eat and Enjoy!

The days without a camera

Today was adventure time,
cruising down the highway listening to the sweet comfortable music of Bob Marley
not a care in the world, just us.
driving down the gravel road, unfamiliar the curves, hills and valleys we crossed.

He was taking me somewhere unknown to me, although he said he had been there 5 or so years ago.
He said a bridge, then the falls at 5 miles which turned into 9....and 1/2....(all smiles)

Muffincakes were waiting in the back seat all day, I baked them last night.
Among them were the last pieces of the quiche from this morning, waiting for us.

I forgot about them as soon as we pulled across the bridge.

on foot
we walked down river, rock hopping in the dappled sunlight, following along the bank.
our eyes catching sight of fish, our ankles catching stinging nettle, hearing the trickle falls at foot level,
THEN
there it was,
we were on top of the falls, as the water cascades down the rocks, the cool spray sings into my awareness. it's been too long since nature's power over took my senses,
          this is a place life makes sense.

I slip my shoes off, tip-toeing in the cold water, letting it in.
gingerly, I walk to the center of the rushing waters right at the top, I hold onto the tree branch overhanging the steep cast of stone.
and at that moment nothing else mattered or existed except that water fall and the exhilaration of almost flying, soaring thru the tunnels of rapids til it hits the serene giant pool down below.
of course I stayed swaying at the top then with heart beats picking up speed,
tip-toed back to solid ground.

We explored down river, down past the waterfall to calmer waters, found small beaches for campsites to come back to, skipped stones and spotted crawdads hiding in the lurks. basked in the open sunshine,
 the sunshine caressing, delicate skin to callouses aplenty.
.... sedges have edges and rushes are round....
and enjoyed the pleasure of each others company.

Muffincake and quiche time was our drive back snacks.
Yum, this texture is so nice! and a pretty awesome gluten-free, low sugar recipe
Banana cake with peanut butter chocolate frosting-should have sliced dried banana, a peanut and a chocolate chip on top for edible delicious decoration.
or it can be done with no peanut butter, just a chocolate topping (I tried spicy chili chocolate, I think Theo's organic, on it and its wonderful too).

The sweetness of the banana means no need to add extra sugar in the batter, and I love those 3 flavors together. For my friends that have gluten intolerance I'm starting a collection of recipes that are really good,  just for them!

Recipes coming soon

So the minis, I sure have fallen for!

 Lasagna cups, pizza muffins and now quiche cups, wow so good and easy, conveniently holds together for the type of on-the-go-sort-of-folk that I lean towards being. I'm always in the stores looking for an organic non-sugary snack, but there seems to be an unfortunate lacking in this department.
Now with the single serve dishes, I can bake them ahead of time and be able to grab something when I either A. don't have energy or B. running short on time. excellent adventures= success

Apple pie cups, muffincakes of all kinds; orange cakes with cream cheese frosting, butter cream cakes with dark chocolate drizzle, orange blossom cream with sweet cakes & vanilla glaze, blueberry crumble nut cakes (made without eggs or butter), goddess vegan chocolate cake made into amazing muffincakes, Meyer lemon & orange almond cakes (gluten-free), and the list goes..on and on...

I have left over pie dough (from last nights quiche cups) and I just bought red ruby gem like beauties, so succulent, Local and Organic, fresh strawberries!  So it looks like I need to try these mini turnovers my friend linked me to,

http://www.evilshenanigans.com/2012/06/two-bite-strawberry-hand-pies/

They look so wonderful, like coming home to see my sweetie after working all day.

Like the warm feeling of this,
 “We are all a little weird and life’s a little weird, and when we find someone whose weirdness is compatible with ours, we join up with them and fall in mutual weirdness and call it love.”
― Dr. Seuss

That explains a lot. 

It's ok, go ahead and smile! 

maybe, 

even laugh a little...

Apple Pie Cups

Pie crust

2 cups flour

1 ½ sticks OG butter

¼ cup cold water

Cut butter into small pieces combine with flour

Use a fork or, I used my fingers just don’t spend too much time touching the butter (don’t want to heat it much) add water at discretion mix thoroughly.  I used a ceramic bowl with a pot lid and put it in the fridge for about an hour.

Ingredients for the filling:

2 to 3 apples/cups

(I used adorable tiny fujis from last season).

about 4 T maple syrup

3 tsp cinnamon

1 ½ tsp nutmeg

pinch of salt

3 T OG tapioca startch

3 tsp vanilla extract

3-4 T water

375’ f for 30-40min

or 330' f for 120min

So yum didlly umpersious, I love these mini cup type treats and meals.

Brilliant! This time, my sister told me about these apples that desperately needed to be used they were yearning for something to be made with them. I had a mad craving for peanut butter so I was thinking apple muffincakes with either a peanut butter filling or a peanut butter frosting, however I was not getting a strong positive response from the family/friends in the house. Instead I tried these little pies, awesome!

So sweet with a serving of yogurt or whip cream or milk poured over. Or portable enough to grab on the go!

They are a bit time consuming, with rolling out a thin dough, cutting out circles to fit muffin tins, filling with fruit then topping them with more dough- I did little flowers (with cookie cutters) and some with just strips across.

They are quite tasty however I feel they should be more packed with filling and perhaps not bake them so high temp. maybe a tad more sweetener, less cinnamon and they should always be served with cream!

Writing to the gentle sound of a cats purr...

The first Friday in April deserved muffincakes as does every weekend ever. Two kinds this time. 

Uberdank chocolaty cream filled cakes and pizza muffins-which. (I will post on a different date). Just what we all need. The balance of sweet and savory!

These are for my sweeties like all my baking is. Inspired by all the creatures in my life that keep us soaring and roaring.

Tulips are starting and daffodils blooming. The spring spectacular is showing its face to the world, at least to this side of the world.

The narcissus smells like the fading flavor of honey, a subtle tingling sensation in my nose, a selective smell rises about to the surface.   

~~~~~~~ "Chocolate ones so good with the dark minty chunks!

Almost my favorite part of the whole backing process! Yippee!

Have the frosting done; cakes~ baked~ cooling~ whip cream in the fridge with mixers, and a container cooling down for better whipping potential!

Then I get to take out centers fill them, top ‘em, frost and decorate!

Oh yeah baby! Such sweet work!"~~~~~~~

They taste like a ho-ho, but so much more fulfilling. Rich dark chocolate with a creamy, dreamy filling.

I gave 5 to my boyfriend after a long week at work. 4 went with my sister and her boyfriend. I ate 2. The remaining 6 went on Saturday to one of my favorite local bands for keeping us rockin’!

Check ‘em out, Space Neighbors www.facebook.com/spaceneighbors ~ funk, reggae, space disco fun! Every show is a different theme or color. Audience participation; a guaranteed good time!

What follows are the stylings of a very delicious time, which only deepens depending of course, on who you share them with. Enjoy!

4 Chocolate Paradise Muffincakes

½ cup butter room temp

1 cup sugar (I used maple sugar, I’m sure any kind would work)

2 large eggs

¾ cup flour

½ tsp. b powder

¼ tsp. b soda

¼ salt

½ cup unsweetened cocoa powder

½ cup milk

1 tsp. vanilla

1 mint chocolate bar broken up into small pieces

1.   Beat butter until softened

2.   Add sugar and beat until light and fluffy about three min.

3.   Add eggs, one at a time, beating until well combined.

4.   Measure flour, b-powder, b-soda, salt, and cocoa powder into a small size bowl and whisk to combine.

5.   Measure out the milk and vanilla and stir to combine.

6.   Add about a third of the dry ingredients to the butter /sugar & beat to combine. Add about half the milk/ vanilla and beat to combine.

7.   Continue adding, alternating between dry and wet and finishing with the dry.

8.   Scoop batter into cupcake liners about ½ full

9.   Stir in chocolate. J

10.   Bake 350f for 22-25 min or until toothpick come out clean.

11.  Cool for 15-20 min then core, easier with a melon baller- ya only want the middle out.

Basic whip cream filling:

Mix 2 tsp. vanilla and 2 cups whip cream together

(1 tsp. sweetener optional)

Beat ‘til soft peaks form

Spoon into pastry bag and fill cores of cooled cakes.

Put cores back on top after they have been filled.

(Bring the whisk out of the cream as much as possible to bring air and volume into the mixture).

Ganache frosting:

1.   Chop dark chocolate

2.   Heat cream and sugar together in pan on medium.

3.   Pour this mixture over the chocolate,

Let it sit for a min, then stir slowly until it melts and stir until completely combined. Don’t panic. Put back on super low heat if the oil if floating, heat. Take back off and add more chocolate and stir gently ‘til all is melted. If still too liquidy set aside for 5-10 min cool down then stir again. 

4.   Set aside or refrigerate for a few hours.

5.   Use for frosting or fillings

White chocolate drizzle

Melt white chocolate on the stove in pan for a minute until completely melted.

Pour into plastic bag or pastry bag

Then draw on cupcake anything you want!

Pictures are coming soon I promise! 

They are a one of the wondrous additions to all the cooking blogs and food websites I adore (those will also be listed shortly).

Cheers to all of you, and happy baking!