Well I crapped out at the end of MoFo which was kind of inevitable. Anyway, I had a baby on November 12th so I think I'm justified for the last couple of weeks' absence.
Now that it's been 2 weeks, I'd like to get back into the swing of things. Thankfully, Aphra is super laid back and this shouldn't be a problem. Most of these are from the PPK. I just wanted things that are quick and easy to throw together, and tasty of course.
Chickpea Rice Soup
Taco Tuesday - Lentil Tacos
"Beef" stew and green salad
Broccoli curry stir fry
Sweet chili tofu with kale and coconut quinoa
Sunday, November 25, 2012
Thursday, November 8, 2012
London Fog Cupcakes - Gluten Free!
I wanted to make London Fog (earl grey + vanilla) cupcakes, I wanted to use up my vegan white chocolate, and I wanted this to be gluten free. So I bought some Bob's Red Mill GF flour, because buying a bunch of various flours and mixing them myself gave me 'okay' but not necessarily 'great' cupcakes last time I ventured into the world of GF, some xanthan gum because Bob told me to, and got to baking.
I worked off my old standby, Isa's VCTOTW Golden Vanilla Cupcake recipe, just modifying a couple of things to make them London Foggy.
Then I made white chocolate orange blossom ganache frosting that was kind of a fail, but still tastes good. I want to try the ganache again sometime, and soon, because I think it could work. I'm not going to post the recipe for it because it was sub par this time, consistency wise.
London Fog Cupakes
1 1/4c milk (as always, I use almond)
8 tsp Earl Grey tea (I used David's Tea Cream of Earl Grey loose leaf)
1 tsp almond milk
1.3 c canola oil
1 tsp vanilla
1 tsp orange blossom extract
1 1/4 c flour (I used Bob's Red Mill GF)
1/2 tsp xanthan gum (only if you're using the GF flour)
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp baking powder
2 tbsp cornstarch (not sure if this is necessary with the xanthan, but I used it anyway. Next time I might try
without)
3/4 c sugar
In a small sauce pan, bring the milk to a boil. turn off immediately and drop in the tea. I use those paper tea bag things you use with loose leaf tea; if you have a tea ball or the like, you might want to put it in a measuring cup and pour the milk over so that it's fully submerged and you get the maximum steepage.
Preheat the oven to 350. Line 12 cups with cupcake liners.
When the milk/tea has cooled down, squeeze as much out of the bags as possible (after the tea leaes have absorbed the milk, you should end up with 1 c liquid. Discard anything more than 1 c) and then mix the milk with the apple cider vinegar. Set aside to curdle.
Sift together all the dry ingredients. Whisk them up and create a well in the centre. Pour in all the wet ingredients. If you're using the GF mix, whisk them together super well until no lump remain; if you just use regular flour, do the normal 'small lumps are okay' kind of mixing. Divide into the cups and pop into the oven for 20 - 22 minutes. Remove, let cool in the pan for a few minutes, and then put on a rack to cool fully before frosting.
If you want to make a normal buttercream and flavour it with vanilla and orange blossom extract, I bet it would be super yummy.
I worked off my old standby, Isa's VCTOTW Golden Vanilla Cupcake recipe, just modifying a couple of things to make them London Foggy.
Then I made white chocolate orange blossom ganache frosting that was kind of a fail, but still tastes good. I want to try the ganache again sometime, and soon, because I think it could work. I'm not going to post the recipe for it because it was sub par this time, consistency wise.
 | ||||||
| So, I mail ordered this in the summer and it melted in the mailbox. Probably the reason it failed. |
London Fog Cupakes
1 1/4c milk (as always, I use almond)
8 tsp Earl Grey tea (I used David's Tea Cream of Earl Grey loose leaf)
1 tsp almond milk
1.3 c canola oil
1 tsp vanilla
1 tsp orange blossom extract
1 1/4 c flour (I used Bob's Red Mill GF)
1/2 tsp xanthan gum (only if you're using the GF flour)
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp baking powder
2 tbsp cornstarch (not sure if this is necessary with the xanthan, but I used it anyway. Next time I might try
without)
3/4 c sugar
 |
| The orange blossom flavour. Smells pretty good, actually, and reminds me of Lush. |
In a small sauce pan, bring the milk to a boil. turn off immediately and drop in the tea. I use those paper tea bag things you use with loose leaf tea; if you have a tea ball or the like, you might want to put it in a measuring cup and pour the milk over so that it's fully submerged and you get the maximum steepage.
Preheat the oven to 350. Line 12 cups with cupcake liners.
When the milk/tea has cooled down, squeeze as much out of the bags as possible (after the tea leaes have absorbed the milk, you should end up with 1 c liquid. Discard anything more than 1 c) and then mix the milk with the apple cider vinegar. Set aside to curdle.
Sift together all the dry ingredients. Whisk them up and create a well in the centre. Pour in all the wet ingredients. If you're using the GF mix, whisk them together super well until no lump remain; if you just use regular flour, do the normal 'small lumps are okay' kind of mixing. Divide into the cups and pop into the oven for 20 - 22 minutes. Remove, let cool in the pan for a few minutes, and then put on a rack to cool fully before frosting.
 |
| Outta the oven, sporting a lovely tan due to the tea! |
If you want to make a normal buttercream and flavour it with vanilla and orange blossom extract, I bet it would be super yummy.
 |
| You can see the weirdness of the consistency. Still tasted good. |
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