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[Today is the last day to enter two cookbook giveaways! Enter to win 500 Vegan Recipes right here on DDD--check this post. And if you'd like a free copy of my cookbook, Sweet Freedom, hop over to Sally's blog and enter before midnight tonight!]
I’ll be back with a new recipe over the weekend, but in the meantime, I thought I’d post some festive Easter-friendly recipes for those of you who celebrate (it’s only fair, since I posted Passover-friendly ones last week). The HH and I, on the other hand, will most likely partake of some Asian-themed fare this weekend. 
Here are some holiday-appropriate dishes you might like to try. And if you’re following the ACD, don’t forget you can find 16 delicious gluten-free, allergen-free, ACD-friendly recipes in the Anti-Candida Feast ebook (with desserts all stevia-sweetened!) for just $5.00 USD.
A very Happy Easter to all who celebrate!
“Mum, another holiday, so soon? Wow, you human types really know how to party.”
 Appetizers/Spreads/Hors D’Oeuvres
Eggplant “Caviar”
Herb and “Feta” Polenta Appetizers
Quinoa, Sweet Potato and Black Bean Bites
Muhammara (Red Pepper-Walnut Dip)
Soups/Salads/Vegetables/Side Dishes
Cauliflower, Parsnip and Bean Mash
Celeri Remoulade
Classic Waldorf Salad
Cream of Olive Soup
Curried Root Vegetable Chowder with Dumplings
Gold and Green Warm Salad
Greens with Hearts of Palm and Pine Nuts
Sweet Potato and Ginger Salad
Main Courses
Kale and Potato Lasagna
Meatball Stroganoff
Nutroast Extraordinaire (an old standby)
Portobello “Steaks”
Tagine of Quinoa with Chickpeas, Olives and Prunes
Desserts/Sweets
Butterscotch Mousse Pie
Chocolate Pecan Pie
Grown-Up Baked Apples with Figs and Walnuts
Hazelnut Melting Moments
Matcha Chocolate Truffles
Mrs. K’s Date Cake
Sour Cream and Raisin Tart (or Pie)
I hope everyone had a rockin’* New Year’s Eve on Thursday night. The HH and I enjoyed a very relaxed, casual dinner at our place with my friend the Nutritionista and her husband (more Indian food, Caesar salad, and bubbly: the boys drank champagne; the gals had sparkling water and cranberry juice). Many thanks to you all for your lovely new year’s wishes! There’s no doubt that 2009 was made better for me because of all of you. 
I’ve been doing some ruminating** about the year to come and, as usual, wrote up my 5-year plan (and will share some of the outcomes with y’all–a bit later). But for now, it’s time for that marble cake post I promised!
Although Chiffon Cake was her specialty, for special occasions (or if she just didn’t have enough eggs in the house), my mom would bake her favorite marble cake. It was a light, single layer in a square pan with a visible marbling pattern on top and running through each of the slices. Though I ate my fair share of the cake, I always wondered, why is she spoiling a great chocolate cake with so much vanilla?
Okay, I’ll concede that the dual flavors do render the cake prettier than an all-chocolate, monochromatic brown, what with those deep golden swirls intermingling throughout with the chocolate. Apart from the aesthetic appeal, though, I could never understand why someone would choose to eat a slice of cake that’s half vanilla when they could have one that was entirely chocolate. Just me, I guess.
As I got older, I learned that, in the world of favorite flavors, you’re either a chocolate person or a vanilla person. Sure, you can claim to like both, but when it comes right down to it, most people favor one over the other. Take my cousin Marketing Guru (MG), for instance. When my sisters and I were kids, we’d spend a few weeks every summer visiting my Boston cousins. One of the highlights was the drive along Route 9 to Friendly’s ice cream parlour (particularly exciting, since Friendly’s doesn’t exist in Canada), where we’d eye the mind-boggling array of flavors on the chalk board. Inevitably, the scene went something like this:
Server [leaning over the counter to see our six year-old faces]: Hi, there, kids, what can I get you today?
Ricki: What flavors do you have?
Server [reading the board]: Okay, well, let’s see; today we’ve got vanilla, chocolate, strawberry, butter crunch, purely pistachio, cookies ‘n cream, Vienna Mocha Chunk, fudge swirl, peanut butter chocolate cup, mint chocolate chip, cherry cheesecake, maple walnut, chocolate chip cookie dough, chocolate almond chip, Neopolitan, orange mango smoothie, butter pecan, cherry vanilla, black raspberry, coffee, peppermint stick and Royal Banana Split Sundae.
MG: I’ll have vanilla.
Ricki: I’ll have chocolate.
Okay, perhaps I exaggerate just a wee bit. Sometimes I took Double Chocolate or Chocolate Fudge and sometimes MG took French Vanilla.
I th0ught of MG and our ice cream forays after I’d baked up this marble cake. I mean, doesn’t MG deserve to love his vanilla as much as I love my chocolate? Maybe, I reasoned, vanilla serves an essential purpose for those of us who favor chocolate: unassuming vanilla serves to help us appreciate chocolate all the more, just as jalapenos help us appreciate the soothing cool of yogurt, just as camping in the rain helps us appreciate our snuggly beds at home, just as winter helps us appreciate the long, dry heat of summer (though to be honest, I don’t need any help appreciating summer, even if winter didn’t exist. I’m sure I would love summer even without the snow and sleet and ice and bone-chilling mornings and snow shovelling and fifteen layers of woolens and cars refusing to start and frozen toes inside clumsy boots. But you get the idea).
Since then, I’ve developed a newfound regard for vanilla and all that it stands for.
Hello, Vanilla. I’ve neglected you in the past, but now I realize how unfair I’ve been. We need you in our lives, Vanilla. After all, you function as an essential foil for chocolate, highlighting it wherever you go. You are the airy, radiant yang to chocolate’s brooding, dusky yin. Vanilla, I appreciate how your aromatic perfume sits in contrast to the tannic, bittersweet scent of chocolate in that marble cake. Your light, swirling curls and whorls of gold compel me to notice my favored flavor all the more intensely. With you, Vanilla, I appreciate the uniqueness of chocolate all the more.
Vanilla, I couldn’t do without you. Vanilla, You. Complete. Me.
Oops–got a little carried away there (apologies to Renee Zellweger). But vanilla does complete this marble cake, and I finally “get” the appeal of marble as opposed to all-chocolate. So bake some up for yourself, and enjoy a little slice of flavors in perfect harmony.
* That would be in the “lots of great music, fun, friends and family” sense of the word, not the “Dick Clark on TV” sense of the word.
**That would be in the “thinking long and hard” sense of the word, not the “eating like a cow” sense of the word.
[Until January 4th, you can also win a chocolate-based baking kit! Click here for more info and to enter.]
My Mother’s Marble Cake
This traditional marble cake provides a perfect balance between moist chocolate and vanilla batters. A perfect cake to serve to guests or with a steaming cup of tea for an afternoon break.
2 oz (55 g) fine quality unsweetened chocolate, chopped (I used Cocoa Camino)
2 Tbsp (30 ml) plain or vanilla soy, almond or rice milk
3/4 c (135 g) Sucanat or other unrefined evaporated cane juice
1/4 cup (60 ml) agave nectar, light or dark
3/4 c (180 ml) plain or vanilla almond, soy or rice milk
2 Tbsp (30 ml) finely ground flax seeds
1/3 cup (80 ml) sunflower or other light-tasting oil, preferably organic
1/4 cup (60 ml) unsweetened applesauce
1 Tbsp (15 ml) pure vanilla extract
1 tsp (5 ml) pure almond extract
1/2 tsp (2.5 ml) apple cider vinegar
1-3/4 c (245 g) light spelt flour
1 Tbsp (30 ml) baking powder
1/8 tsp (.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line a 9×9″ (22.5 cm) square pan with parchment paper, or spray with nonstick spray.
In a small heavy-bottomed pot over lowest heat possible, heat the chocolate and 2 Tbsp milk, stirring constantly, until most of the chocolate is melted. Remove from heat and continue to stir until chocolate is completely melted and smooth. Set aside.
In a medium bowl, mix together the Sucanat, agave nectar and milk; stir until Sucanat is mostly dissolved. Add the flax, oil, applesauce, vanilla, almond extract and apple cider vinegar and mix well.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Add the wet mixture to the dry and stir until well blended. Pour about half the batter into the prepared pan (it doesn’t have to be exact).
Stir about 1/4 cup (60 ml) of the remaining batter into the melted chocolate until combined, then scrape the chocolate mixture into the bowl and stir gently to create the chocolate batter.
Drizzle the chocolate batter over the vanilla in a haphazard pattern. Using a knife or small spatula, swirl the chocolate and vanilla batters a few times to create a marbled effect (I folded the batter over three or four times, as if folding in egg whites, then pulled the knife straight through the batter in the outline of a square, parallel to the sides of the pan). Avoid marbling too much, though, or the two batters will combine into one light chocolate cake!
Bake in preheated oven for 40-45 minutes, rotating the pan about halfway through, until cake tests done in the center. Allow to cool at least 15 minutes before removing from pan. Makes 12-16 pieces. May be frozen.
Last Year at this Time: Chickpea Pancakes and Peas in a Creamy Curry Sauce
Two Years Ago: Pear and Ginger Mini-Loaves or Muffins
©2010 Diet, Dessert and Dogs
[ONLY THREE DAYS LEFT TO ENTER THE MAPLE SYRUP AND LAYER CAKE GIVEAWAY! If you haven't yet entered, hop on over to this post and leave a comment! ]
Alas, I was too young to be part of the Hippie Generation (Woodstock ’69; Flower Power; Bed-Ins for Peace; Turn On, Tune In, Drop Out; and so on). On the other hand, The Nurse was a bona fide Child of the Sixties (she even used to draw a little flower on her cheek every day–in pen–where Marilyn Monroe’s famous mole was positioned). Up until my twenties (and based on the example of my sister and her friends), my idea of “hippie” went something like this:
a) long, flowing, basically unkempt hair (including on head, on legs, and under arms) and fingernails;
b) torn T-shirt (must be braless underneath if female), torn blue jeans, leather thong sandals;
c) slightly nasal, slightly lilting, sandpaper-on-velvet voice, usually directed at no one in particular;
c) à la Pig Pen*, frequently trailing a cloud of dusty smoke (which smelled suspiciously like a mix of burning rose petals and oregano);
d) said “groovy” and “cool” and “cat” and “establishment” a lot.
So when I enrolled as an undergrad at the University of Windsor and, at our first faculty-student event, met a real, honest-to-goodness hippie among the grad students there, I was surprised to see that she didn’t fit all the criteria I’d so assiduously lined up in my mind.
The major difference between the textbook hippies (no oxymoron intended) and my new acquaintance, Ms. Floaty (she acquired that sobriquet because it seemed to me she could glide across a room without actually touching feet to floor), was that the latter, at least, knew how to cook from scratch. Not only that, she knew how to cook well.
Remember the original hippie food? Generally full of soybean cakes and tasteless variations on tempeh and tofu. If you’ve got a copy of the Farm Cookbook, you’ll be amazed at how many of the recipes focus on soybeans, tofu, tempeh, soymilk, miso or even ice bean (soy ice cream)–though, judging from the photos in the book, the people on the Farm do all seem to fit the classic hippie prototype. It’s those seminal hippie vittles that brought us favorites like “Oven Fried Gluten,” “Creamed Tempeh,” “Soysage Dogs” or “Gluten Burritos.” Of course, they ate more than just tofu. They also ate beans, and brown rice, and sprouts. And let’s not forget where the phrase “Crunchy Granola” came from–oats and nuts and seeds and oh, probably, tofu. (Though I think that particular stereotype has been shattered for all time courtesy of Andrea’s take on the stuff–and her latest addition, with chocolate chips!).
Ms. Floaty had her own, surprisingly tasty, repertoire. She proffered a moist, dark and delectable cake studded with mysterious chips that she called “carob.” I’d never tried carob before, and loved it immediately. I was also lucky enough to sample her oat and coconut cookies, also featuring those unusual, exotic chips. After I asked for the recipes, I was surprised to learn that everything she baked incorporated maple syrup as a sweetener. Of course, it made sense: before the advent of agave nectar, maple syrup (along with the occasional brown rice or barley malt syrup) was the hippies’ and nature-loving folks’ sweetener of choice.
As I’ve mentioned before, growing up in Quebec, I assumed maple syrup was as common as my father’s ex-girlfriend (well, that’s what my mom used to say about her, anyway). So I never really thought much about maple syrup as anything but a substitute for sugar, used whenever a certain sort type of sweetness was required; it never occurred to me to showcase the auburn ambrosia as the primary flavor in its own right.
Not until, that is, I received my amazing sample of Coombs Family Farms Pure Organic Maple Syrup in the mail a few weeks ago. I was agog as soon as I inhaled the stuff and immediately set about creating. In honor of my cookbook’s impending publication (it does seem to be taking a rather long time, doesn’t it??), I even devised this giveaway for a liter of pure maple syrup or a custom-baked (Sweet Freedom recipe) layer cake.
As a lead-in to the giveaway, I thought it only fitting to bake at least one item that was entirely infused with maple flavor.
And where does one go to find a foolproof cupcake–of any flavor or variety your fancy might touch upon? Why, Vegan Cupcakes Take Over the World, of course!
I started with Isa and Terry’s recipe for Maple Cupcakes and made my usual modifications so that the treats are compatible with the NAG diet (and don’t worry–both Maple Mania recipes were prepared the week before I started my current anti-candida cleanse, so I haven’t broken the diet! If you’re interested in an ACD update, though, you can check here). The result was a single serving treat with an incredibly light crumb and gorgeous, heady maple aroma. I didn’t bother to include the original’s 1-1/4 teaspoons (6 ml) maple extract (the syrup I had was that good)–and these were still intensely maple. (Whoever wins that quart must make these!).
Made with organic coconut oil and less soymilk powder than the original, the frosting, too, was superb–airy, creamy, light and, like the cake, rife with pure maple goodness. I’d definitely recommend these confections for a special occasion–an anti-establishment rally, maybe, or even a bed-in.
“Mum, you know it’s Chaser’s birthday next month. . . is that occasion special enough? I’m sure we could taste just a little of that frosting, don’t you think?”
Unfortunately, maple syrup is a bit too sweet for dogs, but the HH scarfed down his share of these goodies. If you’re a fan of maple flavor, you will love these.
“Mum, we are crushed. We’re devastated. I think you’re going to have to supply treats on demand from now on, just to make up for it.”
Maple Cupcakes with Maple Buttercream Frosting
Laden with the lovely sweetness of pure maple throughout, these cupcakes are an indulgent, yet natural, treat. You’ll really dig it, man!
For the cupcakes:
1/2 cup (120 ml) plain or vanilla soymilk or almond milk
1/2 tsp (2.5 ml) apple cider vinegar
1 Tbsp (15 ml) finely ground flax seeds
1/2 cup (120 ml) pure maple syrup (preferably grade B)
1/3 cup (80 ml) sunflower or other light-tasting oil
1 tsp (5 ml) pure vanilla extract
1-1/3 cups (185 g) light spelt flour
1 tsp (5 ml) baking powder
1/2 tsp (2.5 ml) baking soda
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Line 10 muffin cups (for large cupcakes) or 12 muffins cups (for small cupcakes) with paper liners, or spray with nonstick spray.
In a medium bowl, whisk together the milk, vinegar, flax seeds, maple syrup, oil and vanilla until well combined. Set aside while you measure the dry ingredients, or at least 2 minutes.
In a large bowl, sift together the flour, baking powder, baking soda and salt. Pour the wet ingredients over the dry and whisk just until combined (do not overmix).
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop the batter into the prepared muffin cups. Bake in preheated oven for 20-25 minutes, until a tester inserted in one of the center cupcakes comes out clean. Cool completely before frosting. May be frozen.
For the buttercream:
2/3 cup (160 ml) organic refined (ie, unflavored) coconut oil, soft at room temperature (see note)
2/3 cup (160 ml) pure maple syrup (preferably grade B)
1 tsp (5 ml) pure vanilla extract
pinch fine sea salt
1/3 cup (80 ml) soymilk powder
1 tsp (5 ml) finely ground chia seeds, optional (see instructions)
In a deep bowl with electric beaters, beat the coconut oil, maple syrup, vanilla and sea salt until combined.
Slowly sift in the soymilk powder and blend on low speed to incorporate. Then blend on high speed until the mixture becomes lighter–both in color and texture–and fluffy. If it seems too soft to hold a peak, add the chia and beat to incorporate; let stand 2-5 minutes, then beat again before using. Makes enough to frost 10-12 cupcakes. May be frozen; defrost in a covered container in the refrigerator overnight before using.
Note: You can certainly use unrefined oil for this frosting, but it will have a distinct coconut flavor.
AND DON’T FORGET: YOU CAN WIN A QUART (LITER) OF PURE MAPLE SYRUP TO MAKE YOUR OWN MAPLE CUPCAKES. . . JUST CLICK HERE FOR DETAILS!
*Yes, I suppose it should have been “au Pig Pen,” but really, doesn’t that sound silly?
Last Year at this Time: Lucky Comestible II (2): Almond-Quinoa Muffins
© 2009 Diet, Dessert and Dogs
First, the blog news: Welcome to the new home of DDD! We’re almost there–I’m about 95% moved in and unpacked so far. . . we’ve still got to add a virtual top coat of paint, rearrange some html furniture and hang some digital pictures before the rest is up and running over the next week or so, but everything is on site and functional!. Please don’t forget to update your Google Reader, other subscription info and blogrolls (it’s also much easier to subscribe to this new site–there’s a “subscribe” button to the left, just under the blog’s title–so hope that helps. And note that the page tabs are now across the top of the page and not on the right as in the old site!). I’ll be transferring over here for good by next week.
The site was set up and arranged by Blain Smith of 13 Infinite. It’s been a pleasure to work with him on this–Blain’s communication style is easy and relaxed, yet always professional. He’s also been very accommodating and incredibly quick about responding to all my emails regarding the site (not to mention very patient with my sometimes endless questions and requests!). If you’re looking to set up a new blog, I’d highly recommend him.
Next, the cookbook news: my cookbook finally has a cover!
(I’m guessing you might recognize some of those photos? And I know, the red, white and blue looks very patriotic,no?)
Finally, the Double Giveaway News!!
I am very excited for this giveaway because it’s the perfect melding of my new blog, my new cookbook, and a product I love!
In honor of the cookbook’s cover being finalized, I decided to throw another giveaway to celebrate–add a new blog home, and it’s really a reason to party! (Get those chandeliers and lampshades ready!)
So here’s the scoop:
WHAT YOU CAN WIN
PRIZE ONE: ANYONE IN NORTH AMERICA CAN WIN (again, a HUGE apology to my overseas readers–shipping costs prohibit overseas delivery. BUT I DO PROMISE THAT THE NEXT GIVEAWAY WILL ABSOLUTELY INCLUDE ANYONE ON THE PLANET!)
Win a quart-sized jug of Coombs Family Farms Pure Maple Syrup!
[This is a photo of the glass bottle I received--the quart jug prize is four times this big!]
Yes, the prize is the same amazing maple syrup I wrote about in my previous post. And when the people at Coombs Family Farms heard how much I loved their syrup, and how much my readers wished they could taste some, they said, “Okay! Let’s give some away!” Who am I to argue? I said, “YEEEE-AAH.”
With a full quart (about a liter) of pure maple syrup, you can bake every maple-based recipe on this blog, and probably all the maple-based recipes in my new book, too! And I can’t wait for one of you to sample this extraordinary product as well, and tell me what you think!
PRIZE TWO: THOSE IN THE TORONTO AREA CAN WIN (to ensure freshness, it has to be within Toronto, or you must be willing to meet me within Toronto–I am really sorry it can’t be everywhere! sniff!)
A custom-baked chocolate layer cake from the Sweet Freedom recipe–made to your specifications!
After I posted about the cake I made for my friend Eternal Optimist’s birthday, I was touched by so many positive comments about the cake. This is the same recipe I used for several years when I baked birthday cakes for kids with food sensitivities to wheat, eggs, dairy and refined sugar–and was a regular hit with the kids and adults alike (low-gluten, but not gluten free). The 9-inch layer cake serves 10-12 people comfortably.
Now, I’d love for a lucky reader to sample this chocolately, moist and light cake, too! And you get to design the frosting/filling, plus whether you’d like a message on the cake as well. (We’ll choose a mutually convenient delivery time so that you can even plan to serve the cake to family, friends, or party guests!)
Here’s what you can choose:
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Chocolate layers with vanilla pastry cream filling and chocolate buttercream frosting
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Chocolate layers with all chocolate–filling and frosting
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Message of your choice in any color frosting (or no message–it’s up to you).
I’ll deliver the cake freshly baked and frosted so it’s ready to serve!
HOW TO ENTER:
Entering couldn’t be easier–simply click on over to my new blog home, take a look around, then let me know either:
1) what more you’d like to see on the blog (any other features you’d like me to add? Something you’re missing from the old blog? –etc.) OR
2) what you like best about the new blog if you can’t think of anything you’d like to be different.
FOR A CHANCE AT TWO EXTRA ENTRIES, simply mention the contest on your own blog, if you have one, and link to this very page on the new blog (ie, this page).
Don’t have a blog? You can still earn two extra entries! Simply browse through the Recipe Index on the new DDD (or you can click on the “Recipes” tab, above, or just do a search on “maple syrup”) and choose a favorite recipe that uses maple syrup (some of the links haven’t been shifted to the new blog yet, so you might still be in the old blog when you click on a recipe title–I’m in the process of changing them all over). Then comment again, letting me know which one you like best, and why–and you’ll be entered two more times.
Please be sure to include a valid email address so I can get in touch with you if you win. And if you’re eligible for the cake, please be sure to mention that in your comment, too!
That’s it!
Please post your comments on the new site (this one) to be eligible to win–that way I can keep track of all the entries in one place.
HOW IT WILL WORK:
Once the contest closes, I’ll choose two winners from a bag of names. The first Toronto-area name I withdraw will win the cake. Then all the other names go back into the bag for the maple syrup draw, and the second name I choose wins that.
DEADLINE AND ANNOUNCEMENT:
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Deadline for entries is midnight, March 31, 2009, Toronto time.
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Winners will be announced first thing on April 2, 2009 (I wouldn’t dare post contest winners on April Fool’s Day!).
I loved baking up a storm for the previous giveaway, and was thrilled with Lisa’s kind words about the Sweet Freedom goodies.
I can’t wait to get baking on this cake for you this time round as well. And even if you can’t win the cake, you’re still eligible to win the syrup–so you can then bake your own delectable treats!
HAPPY SPRING, EVERYONE!
[Okay, so the post title is a bit obscure (I was alluding to Four Weddings and a Funeral)--but with the Oscars coming up in a couple of days, and with my having seen, hmmn, let's see--a total of "zero" of the movies, I wanted to make reference to that grand little Golden Guy in some way or other in this post. ]
[Slice of birthday cake: chocolate layers filled with chocolate buttercream frosting, all topped with Sweet Potato Frosting]
It’s almost time for midterms at the college where I teach, so I’m afraid I’ll be MIA from the blog for a little while (not to be confused with the recently balloon-bellied, singing-at-the-Grammys, went-into-labor-and-gave-birth-the-next-day MIA). But before I bid you all adieu, I thought I’d mention three festivities leading up to said exams.
Shindig One: The most recent celebration we enjoyed here in the DDD household was an intimate birthday dinner for my friend Eternal Optimist (consisting of just the EO, the HH, and me).We three enjoyed a spectacular, yet simple meal of Potato-Miso Soup (Alisa’s uniquely delicious recipe: satiny smooth, rich and slightly yeasty from the hint of miso–in fact, this was the second time I’ve made this in a week!); trusty Tagine of Quinoa with Chickpeas, Olives and Prunes (always a hit around here); garlic sautéed rapini and collards; and a special b-day cake (chocolate layers with sugar-free chocolate buttercream frosting (both from Sweet Freedom) and the Sweet Potato Frosting I wrote about a while back.
[Alisa's Creamy Potato Miso Soup]
It was grand to spend a leisurely evening together fêting a dear friend. The EO also brought along her own pooch, another border collie cross, and The Girls were in heaven. (“We love having our friends over, too, Mum! Except next time, there should be a cake that we can eat as well.”)
Shindig Two: In addition to the birthday, the dinner was also occasion for a spontaneous mini-celebration in honor of the cookbook finally reaching the publisher. After numerous delays in formatting and glitches with the cover, it’s finally on its way! My publishing rep called yesterday to confirm that she received the files and their part of the book’s production will begin next week. YIPPPPPPEEEEEE!! (Of course, this means it will still take about three months before the book is in print, but it is out of my hands at this point). I can’t even begin to express what a relief that is! So we had a little toast in honor of Sweet Freedom last evening as well.
Shindig Three: Despite mountains of marking, I’ll be peeking in periodically at the Academy Awards, that shindig to beat all shindigs, that tribute to all things silicone and Juvéderm and Botox, that massive glitterati ego-massage that will take place on Sunday evening. From the Barbara Walters interviews to the Joan Rivers gaffes to the melodramatic and slurred acceptance speeches, I love it all. And even if I haven’t actually seen any of the movies, who cares? That’s not what the Oscars are all about, anyway!
Before I depart on break, I thought it might be fun to leave you with a little midterm quiz of your own to ponder while I’m away (and the best part–it doesn’t matter whether you know the answers or not!). I’ll reveal the “correct” responses when I get back (though with a bit of sleuthing, it should be fairly easy to find them before then).
[Chocolate birthday cake in all its uncut glory]
A Diet, Dessert and Dogs Mid-Term Quiz
Instructions: Please answer each of the following questions. Note that this is an open-blog test; answers can be found in previous entries. Please double space your answers.
1) DDD stands for:
a) The 2009, eco-friendly version of the pesticide “DDT”
b) Pamela Anderson’s bra size (now that she’s had a breast reduction)
c) a cutsie way to refer to “3-D” movies
d) the name of this blog.
2) “NAG” refers to
a) the HH’s endearing nickname for me;
b) the ol’ grey girl who ain’t what she used to be;
c) a healthy way of eating that includes whole, unprocessed, organic foods.
3) Ricki’s favorite food is:
a) chocolate
b) chocolate
c) chocolate
d) all of the above
4) “LC” stands for
a) Lon Chaney
b) Lewis Carroll
c) Love Chocolate!
d) Life Companion
5) Complete this phrase: “Rocker Guy (He of the —)”
a) broken guitar
b) off his rocker
c) rock collection
d) black leather pants
6) Ricki loves blogging because:
a) of all the amazing people she’s “met” in the blog world
b) it’s always fun to read other blogs and learn about new foods
c) reading your comments on her blog is the high point of her day (truly)
d) YOU GUYS ARE SIMPLY THE BEST!
I’m sure you all got an “A”! Have a great time at the Oscars, all, and see you in a week or so!
Last Year at this Time: My Favorite Mistake: Savory Filled Breakfast Crepes
© 2009 Diet, Dessert and Dogs
Just a quick note to share some exciting news: my recipe for Orange-Infused Chocolate Almond Cake is featured in this month’s Clean Eating magazine!
When I was asked by the folks at the magazine to create a recipe for a healthy, fudgy chocolate cake (that met the Clean Eating requirements, of course–basically the NAG diet that I follow anyway), I was thrilled and got to work! I actually submitted the recipe last summer, but that’s how far in advance the schedule is planned. I didn’t want to mention anything until I saw it in print with my own eyes. . . and now it’s finally here–yay! Wow, did their food stylist ever make that cake look gorgeous (the pic above is mine, not theirs–the magazine version is much more attractive!)
For those of you who can get the magazine where you live, it’s the March/April issue, with a bowl of Black-Eyed Pea Stew on the cover and the banner headline, “Try Our Chocolate-Almond Cake: Enjoy a Second Guilt-Free Slice”. And while my recipe was mentioned on the cover, to see my name credited, you have to squint really hard, then look at the teeny, tiny, teensy weensy little print along the fold to the right of the recipe (which is on the last page of the mag, in the “Happy Endings” section).
For those who are interested, the magazine is based on the philosophy/diet of Tosca Reno, who wrote the book Eat Clean. Some of the articles in this particular issue include 5-ingredient entrées, nutritious snacks, allergy-proofing your home, risotto by Food Network host Aida Mollenkamp, and antioxidant berries, goji and acai (and no, I have no personal stake in the magazine–I’m not affiliated with them in any way except for having developed that recipe for them).
I wish I could reprint the recipe here, but I can’t, as Clean Eating purchased the recipe rights as well. But I think you can at least get an idea from the photo above!
New recipe next post, I promise
PS Vegan/Vegetarian readers take note: while 22 of the 68 recipes in the magazine are vegetarian, most do contain eggs or dairy (mine doesn’t, of course!).
“Mum, if clean eating means ‘cleaning out your bowl every time you eat,’ then I think we could write for that magazine, too. Or maybe we could just be taste-testers. Much better than eating snow, I’m sure.”
I had intended a lovely post today, in honor of the upcoming Thanksgiving long weekend to the south of us. But time constraints (read: massive, unwieldly pile of essays and assignments to mark) have prevented me from following through. So I’ll just have to wait till the next batch of holidays in December to post about some new, frost-and-snow inspired, treats.
Instead, I thought I’d pull together a few recipes from previous posts that are suitably festive for a holiday table, or the breakfast table the following day (I’ve also got a few detox recipes on the blog–I’ll let you seek those out yourselves, as required). Most of these are fairly quick to make as well, as long as you’ve got the ingredients on hand.
Hope everyone enjoys some togetherness with friends and family, great food, and a bit of time to relax and play.
See you after the holiday!
“Mum, will Elsie be able to play again after the holiday? I mean, it’s just so boring with her out of commission. . . ”
Main Meal Dishes:
Side Dishes:
Desserts:
Breakfast Dishes:
I’ve never been what I’d call a “good” flirt. In high school, I hung out with the nerdy crowd (hard to believe, I know!), so there wasn’t really any opportunity to flirt. Then, when I was finally old enough to attract the opposite sex in my 20s, it seemed too late to get the hang of it. I do remember loathing, admiring and envying (all at the same time) the most popular girls in my high school. It seemed as if their hair, or their eyelashes, or their limp wrists somehow possessed an invisible male adhesive as they giggled and nodded and caressed the guys, just so, on their forearms; or maybe it was just the pheromones they exuded.
In any case, the flirty girls would always be surrounded by an inverse seraglio, an ever-shifting, amorphous cloud of doting males. The boys would fawn over them, open doors for them, carry their books, offer them lifts, or request their phone numbers in a continuous stream. Just how did the girls manage that, I wondered? How did they get away with teasing the guys so overtly, implying lace and perfume and breathless embraces, yet, in reality, yield nothing? These girls were whip-smart as well as beautiful, or they couldn’t have perfected their technique; yet they appeared vacuous and helpless and fragile all at the same time, thereby rendering themselves irresistible to the guys around them.
I had the opportunity to observe a consummate tease after my divorce, when I lived in the same flat as another woman who had previously been married to two of the richest men in Canada (and she was only 32 when I met her). She was one of the smartest cookies I’ve ever known (and funny, witty, sweet and fun to be with, too) yet, the moment she came within a few feet of any attractive male, she appeared to devolve into–how shall I say this?–a helpless, needy, pouting little girl. She’d bat her eyelashes at the nearest specimen and feign incompetence with the lock on the car trunk, the dial on the stereo or the squeaky door on the kitchen cabinet. Then she’d throw up her hands in mock despair and emit a giggle that resonated across the room, like the clang of forks on wine glasses at a wedding, encouraging the newlyweds to kiss.
There must have been something to it, too, because by the time I moved out, she’d snagged yet another of Canada’s wealthiest bachelors (they’ve since divorced, but let’s just say she’ll never have to work again–no, scratch that, she’ll never even have to brush her own teeth again).
My own efforts at flirting have produced less than stellar results. True, some playful flirting resulted in four months dating Rocker Guy (he of the black leather pants); as it turned out, Rocker Guy himself really enjoyed flirting, too–he enjoyed it so much, in fact, that he continued to do so throughout the time we were dating. And his definition of “flirting,” unfortunately, encompassed ”sleeping with.”
Thus ended my flirtation with flirting.
Today, however, I’m afraid I’m going to play the tease once again. After finding out at the last minute that I’d be away at a conference all day today, I wasn’t able to photograph the dish I’d originally intended to post about. Instead, there’s a slew of goodies I’ve been working on for the cookbook, and with the holiday season almost upon us, I thought it might be a good way to get in the mood for holiday baking. (Oh, so how’s the book coming along? Well, I’m still working on the manuscript, which should be complete in less than a month, after which the materials are shipped off to the printer. Ultimately, I’m still aiming for a release date in early 2009–February or March. Whoo!).
Some of these sweets have already been published elsewhere on this blog, with recipes included. You may have also seen some on the testers’ blogs (ie, the absolute BEST TESTERS any cookbook author–or baker–could ever want).
Following are some of my recent favorites from the book, and those that would make good holiday treats. And even if it’s not out in time for this year, you may wish to make some of these next time round.
Chocolate Covered Caramels:
Old Fashioned Spice Cake:
Sugar-Free Sugar Cookies (plus recipe–great for decorating):
Chocolate Mint Chocolate Chip Cookies:
Cupcakes with Gluten-Free, Soy-Free Chocolate Buttercream:
Chocolate Satin Tarts:
Dalmatian “Cheesecake” Brownies:
Vegan Butter Tarts: (plus recipe):
And here’s a little preview of tomorrow’s sweet treat (recipe to follow). I know, what a tease. . .
[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days. For this fourth edition, I'm focusing on Coconut. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the last entry on coconut.]
I’m loath to admit it, but I’m one of those people who can’t leave well enough alone. I’ll be decorating a cake and think, “Oh, it just needs one more flower on there somewhere. . . “ until the top of the thing could pass for a Jackson Pollock with the words “Happy Birthday” meekly peeking through the splotches. I’m like those middle-aged women (oh, wait, I actually am a middle-aged woman) who don huge, dangly earrings and then wonder if they wouldn’t be complemented by a massive pendant necklace. . . oh, and this lovely, chunky bracelet. . .and must top it off with that favorite equestrian-themed scarf–and can’t forget the cute doggie brooch, of course. As a student, I’d sit planted at the desk and revise my in-class essays over and over, right up until the very last second when the bell rang (I mean, what if I had left early and later remembered a comma splice I’d neglected to fix?)
And then there’s that cringe-inducing conversation–you know, the one with your One and Only that goes something like this:
Scene: Evening. Ricki and the HH lounge comfortably on the sofa, engaged in animated conversation.
HH: . . . And then the guy says, ‘Yeah, maybe the sandwich on its own is good, but it’s the dill pickle that really makes it great!!”
Ricki: Ha ha ha ha HA AHA!! Oh, HH, you are just the funniest!! “The dill pickle really makes it great!” Hee hee. [Leans over to touch his arm].
HH: Har har hee hee. What a laugh, eh? Yep, the dill pickle. . . [stretches his arm around her shoulder.]
Ricki: Hee hee, soooo funny. [Smiling with adoration]: Oh, HH, I love you.
HH: I love you, too. [Smiles]
Ricki: [Pause]. Um, you know, I’m just wondering about something.
HH [Looking suspicious]: What?
Ricki: Well, you know, I’ve just noticed that I’m always the first one who says, “I love you.” Why is that?
HH [No longer smiling]: Well, that’s not true.
Ricki: Really? When’s the last time YOU said it first?
HH: Um, I dunno. . . last month, probably.
Ricki: No, honey, I’m sure it wasn’t last month. Because remember our anniversary? And remember when the next weekend, we went out with Gemini I and her hubby? Well, when we got home, we were sitting on the couch like this, and–
HH: [Heavy sigh] And you know, we were having such a nice moment there. I guess you just couldn’t leave well enough alone, could you?
Hmmm. This irresistible tendency to push the boundaries manifests itself in my prowess in the kitchen as well (no, no, I’ve moved off that scene of me and the HH now! I’m talking about cooking, silly!). I love to tinker with recipes and will frequently alter them considerably, even without trying them in the intended form first. After a lifetime of baking (okay, minus the first 6 years of my life), I’ve more or less discovered what works and what doesn’t. And if I attempt something creative that doesn’t quite meet my expectations, I don’t take it personally (unlike my reaction to the HH’s lack of amorous expressiveness).
One of the issues that’s come up in discussions with the recipe testers for my upcoming cookbook is the matter of substitutions in the recipes. Of course, when the testing process began, I assumed everyone would follow the recipes to a “T.” However, in reality, it’s not always possible for everyone to acquire the exact ingredients; or they might not have everything on hand; or they might not own the perfectly-sized pan. It got me thinking, “how often do I follow a recipe exactly?” The answer? To quote the infamous book title, less than zero. (Okay, maybe that’s an exaggeration; maybe it’s just a little less than less than zero, more like a little more than never).
But you know what? That’s perfectly fine. Really, if you feel comfortable with cooking or baking and want to introduce minor alterations, that’s terrific; the result may in fact be something even better than the original. The trick is knowing what to substitute, and when it will work. Spelt for all-purpose? No problem. Agave for sugar? Fine, with adjustments. Cherry for pumpkin? Probably not. And chocolate for eggplant? Well, that’s just wrong. (Though, of course, you might like to actually combine the two for a terrific result instead).
When I read about Claudia’s tantalizing Strawberry Coconut Coffee Cake on Vagrant Vegan, I knew immediately that I had to make it. True to form, I adapted the recipe to my own needs and on-hand ingredients, using Sucanat instead of sugar, spelt instead of wheat, and so on. I also decided to bake the cake as an 8 x 8 inch square instead of a 9 x 13 rectangle, as it’s just the HH and me here (and we don’t give The Girls anything too sweet). Then, when I finally went to bake it, I realized strawberries were already out of season–but I had frozen raspberries in the house; why not use those? (and besides, don’t cooked raspberries just impart the most sensational fuchsia hue?).
In the end, my version isn’t exactly like the original, but this cake still turned out spectacular. I think the base is a perfect coffeecake batter, one that can handle many deviations and still taste great (which is, after all, the mark of a winning recipe). The cake itself isn’t too sweet, and it offers up a juicy burst of tangy raspberry in every bite. Since coconut is one the HH’s favorite foods, he was drawn by the aroma as it toasted in the oven, and couldn’t wait for his chance to taste it. The verdict was unequivocally positive–he gobbled up a piece and then asked for another.
“That was delicious,” he enthused. “Maybe the cake on its own is good, but it’s the coconut that really makes it great!“ I could have kissed the guy.
He smiled. “I love that cake!” he said. What? Did he say, “love”?
“Um, you know, I’m just wondering about something. . .” I started. But then I quickly shoved a large chunk of cake in my mouth and swallowed it.
With all of the pink in this recipe, I’m submitting this post to the Power of Pink Challenge for breast cancer, hosted by Jen of the Beantown Baker. Having recently learned that someone I care about is battling breast cancer, I’m happy to be able to contribute. The challenge is on until the end of the month if you’d like to submit something pink.
Raspberry Coconut Coffee Cake (adapted from Vagrant Vegan)
Like most coffee cakes, this one can serve as both dessert or part of a quick breakfast. The cake is good on its own, but the coconut really makes it great.
Topping:
2 Tbsp. (30 ml.) whole spelt flour
2 Tbsp. (30 ml.) Sucanat
1/2 tsp. (2.5 ml.) cinnamon
1/2 cup (120 ml.) unsweetened dried coconut
1 Tbsp. (15 ml.) melted coconut oil
Cake:
2 Tbsp. (30 ml.) melted coconut oil
3/4 cup (180 ml.) coconut milk
1/4 cup (60 ml.) soy or almond milk
1 tsp. (5 ml.) fresh lemon juice
1-1/2 tsp. (7.5 ml.) finely ground flax seeds
1/3 cup (80 ml.) agave nectar
1 cup (140 g.) light spelt flour
1 cup (135 g.) whole spelt flour
1/4 tsp. (1 ml.) sea salt
2 tsp. (10 ml.) baking powder
1/2 tsp. (2.5 ml.) cinnamon
1 cup frozen raspberries (NOT thawed)
Preheat oven to 350F (180C). Spray an 8 x 8 inch pan with nonstick spray, or line with parchment paper.
Make the topping: In a medium bowl, combine the spelt flour, Sucanat, cinnamon, and coconut. Drizzle with melted coconut oil and toss to coat. Set aside.
Make the cake: In a medium bowl, whisk together the coconut oil, coconut milk, soy milk, lemon juice, flax seeds and agave nectar until smooth. Set aside.
In a large bowl, sift together the whole spelt flour, light spelt flour, salt, baking powder and cinnamon. Pour the wet ingredients over the dry and mix to combine. Gently fold in the raspberries.
Turn the batter into the prepared pan and smooth the top. Sprinkle with the reserved topping, and press down lightly to pack the topping just a bit.
Bake in preheated oven for 35-40 minutes, until a tester inserted in center comes out clean. Cool at least 10 minutes before cutting into squares. Makes 9 large or 12 medium pieces. May be frozen.
Other posts in this series:
Lucky Comestible 4 (1): Cabbage T’horin
Lucky Comestible 4 (2): GF Coconut Mini Loaves or Cupcakes
Lucky Comestible 4(3): Savory Veggies with Rice and Coconut
Lucky Comestibel 4(4): Tofu and Chickpeas in a Thick Creamy Coconut Sauce
Other DDD Coconut Posts:
Mrs. K’s Date Cake (coconut topping)
Tropical Lemon-Coconut Muffins (with coconut and avocado)
Aloo Masala (Potato Curry with Coconut)
Polish Lemon Cake (lemon cake with gooey coconut topping)
Anzac Biscuits (the Australian tradition)
Coconut Recipes on Other Blogs:
From Lisa at Lisa’s Kitchen:
Shredded Beet and Dill Coconut Salad
Coconut Soup with Mushrooms
Toasted Fresh Coconut and Tomato Chutney
Coconut Milk Muffin Scones
From Bee and Jai at Jugalbandi:
Olan (This is Version 2–check their blog for Version 1 as well)
[If you are reading this post on a site that is not Diet, Dessert and Dogs, it has been plagiarized. Feel free to give that scoundrel a piece of your mind!]
One of the shared quirks of most Canadians is our propensity to focus on the weather (well, that, and our internationally-recognized, world-renowned politeness. Oh, but please do excuse me for interrupting that train of thought with a parenthesis–how very rude! I do apologize).
We tend to talk about the weather, attempt to predict the weather, fume about the weather, complain vociferously about the weather, aim to forestall the weather, dread the weather, boast about surviving the weather, try desperately to ignore the weather, occasionally (like two days a year) rejoice at the weather, discuss and ponder and ruminate about the weather. . . basically, we are obsessed by the weather. Why?
Well, I suppose, it has something to do with our ancestors and early settlers whose lives really were ruled by the vagaries of snow, sleet and wind, or the whims of Mother Nature–one false move in January in Peterborough, and you ended up dead. These days, of course, we’ve got heating and insulation during the winter months, but it seems we’ve inherited the predilection to stress about the weather all year round.
This past weekend, for instance, the air was gloriously warm but maddeningly humid. Now, why couldn’t we simply combine the temperatures with the sunshine of a crisp February morning, and call it a summer’s day? I’m really a warm-weather gal, despite my lack of any athletic or outdoorsy skills or prowess. I am happy to sit outside in the back yard, read a book or magazine, or simply watch The Girls wrestle on the grass when the weather is felicitous.
When people first find out that I was born and raised in Montreal, they inevitably comment, “Oh, well, then, you MUST be a skier, right, with all that snow you get over there?” Sadly, no. I do not ski. I do not skate. I do not snowmobile on a lake. I do not like the snow on ground, I do not like it where it’s found. I do not like the cold or snow–I do not like it, I wish it would GO. (Ah, yes, once again, I must apologize for going off on a rant. And to Dr. Seuss, too, of course.)
Now that fall has almost arrived, the climate is beginning to evoke thoughts of cosy sweaters, fuzzy blankets, knees tucked up before the fireplace. When we take The Girls for their walks along the trails, the barren trees on either side of the paths span above our heads, branches reaching across to touch each other as if holding hands. Carpets of brown, red, and orange leaves crinkle below our feet as we stroll along. There is, I must admit, something rather appealing about it all. In addition, autumn is the harbinger of Holiday Season–for some, as early as the end of the month.
The other day, my friend Eternal Optimist asked about recipes for Rosh Hashanah. The Jewish New Year falls on September 28th this year, and she was looking for new recipes for baked goods, as her son recently became vegan and most of her current recipes contain eggs and dairy. I thought about the traditional Rosh Hashanah recipes focusing on apples and honey, and remembered a cake my mom used to bake when we were kids. The recipe was from a Mazola Corn Oil recipe card, and (along with a hefty portion of corn oil) featured both apples and honey in a huge bundt cake embracing thinly sliced Macintoshes between layers of fragrant, moist honey cake, so that it kind of resembled a cross-section of the Canadian Shield when cut, the strata of golden, caramelized fruit nestled between tender, tawny cake. Well, of course, once I thought of it, I simply had to re-create that cake.
I couldn’t find my mum’s recipe, so I made one up based on a vanilla cake I created a few years ago, adding brown rice syrup as a stand-in for honey, paired with cinnamon and Sucanat-dusted apples. Here, then, is my version of the childhood favorite. This cake is perfect for any holiday celebration, as it could easily serve a crowd. It’s not overly fancy, so if you’d like to dress it up a bit, glaze it with your favorite glaze or dust with confectioner’s sugar, if you choose. The fruit filling is generous and bountiful, just like the harvest in autumn, and might even make you forget the cloudy, stormy, chilly air outside while you indulge.
Since this cake was based on one my mom used to make, I’m submitting it to the “Making History” event hosted by Allan at Recovered Recipes. The event asks you to find (and photograph) an old recipe card and post the outcome of the recipe. My version of the old recipe is one that my mom used to make, which I found in a handwritten baking book:
[Yep, that's an old recipe, all right. . . ]
And here’s the updated version!
Holiday Apple Bundt Cake
I’ve been known to enjoy a slice of this for breakfast–add a handful of nuts and really, isn’t that a balanced meal?
4 1/2-5 cups (1 liter to 1200 ml.) very thin apple slices (from about 4 large peeled and cored apples–or leave the peel on, if you prefer; I used a combination of Gala and Granny Smith, as that’s what we had)
1/4 cup ( g.) Sucanat
1 Tbsp. (15 ml.) cinnamon
1/2 cup (120 ml.) light agave nectar
1/4 cup (60 ml.) brown rice syrup
1/3 cup (80 ml.) sunflower or other light-tasting oil, preferably organic
3/4 cup (180 ml.) plain or vanilla soymilk or almond milk
1 Tbsp. (15 ml.) pure vanilla extract
1/2 tsp. (2.5 ml.) pure lemon extract
2 tsp. (10 ml.) apple cider vinegar
2 tsp. (10 ml.) finely ground chia seeds (Salba)
1-1/2 cups (215 g.) light spelt flour
3/4 cup (90 g.) whole barley flour
1 Tbsp. (15 ml.) baking powder
1 tsp. (5 ml.) baking soda
1/2 tsp. (2.5 ml.) sea salt
Preheat oven to 350F (180 C). Grease a large bundt pan with coconut oil, or spray with nonstick spray.
In a large bowl, toss the apple slices with the sucanat and cinnamon; set aside.
In a medium bowl, whisk together the agave, rice syrup, oil, soymilk, vanilla, lemon extract, apple cider vinegar, and chia seeds until smooth. Ensure that there are no little lumps of chia seeds remaining. Set aside while you measure the dry ingredients, or at least 2 minutes.
In another large bowl, sift together the spelt flour, barley flour, baking powder, baking soda and sea salt. Pour the liquid mixture over the dry ingredients and stir to combine. Don’t worry if a few dry spots remain here or there.
Spread about 1/3 of the batter in the bottom of the pan (this doesn’t have to be exact; just estimate). Next, take about half the apples and layer them over the batter in the pan, taking care not to touch the sides of the pan (it’s not a tragedy if they do; it will just make it a bit more difficult to get the baked cake out of the pan later on). Using a tablespoon, dot the apples with another 1/3 of the batter. Use a rubber spatula to spread the batter over the apples, covering them entirely if you can. Use up the apples to top the batter with another layer of apple slices. Finally, use the tablespoon to cover the apples with the final third of batter, and spread the batter across the apples as evenly as possible with a rubber spatula. There should be mostly batter on top, but it’s okay if a few edges of apple stick out here or there.
Bake the cake in the preheated oven for 50 minutes to an hour, rotating the pan once about halfway through, until a tester comes out clean when placed halways between the two sides of the pan at any point. The top of the cake should be domed and browned.
Allow the cake to cool for at least 10 minutes in the pan before inverting onto a serving plate or cooling rack. Cool completely before slicing. Makes about 24 small servings or 12 large servings. May be frozen.
[This recipe will also appear in my upcoming cookbook, Sweet Freedom, along with more than 100 others, most of which are not featured on this blog. For more information, check the "Cookbook" button at right, or visit the cookbook blog.]
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