Corn Bread Muffins

Please ignore the Halloween wraps; I thought we had a bunch of pan liners and these were the only ones I could find. Super tasty, it's very hard to eat just one. Based upon this recipe, I found appropriate mixes to make these.

Ingredients:
1 pkg Corn Muffin Mix
1 pkg yellow cake mix
2 Tbsp Ener-G Egg Replacer 
1/2 cup warm water
1/3 cup almond milk
1 1/3 cup water
1/3 cup vegetable oil

Directions:

1. Preheat oven to 375^o.
2. Mix 2 Tbsp Ener-G Egg Replaces with 1/2 cup warm water.
3. Blend all ingredients together.  Beat for 2 minutes.
4. Pour into lined muffin/cupcake pans.  
5. Bake for 20-25 minutes or until toothpick inserted into center of cupcake comes out clean.

Notes:

• Makes 20.

Scotch Oat Cake with Broiled Brown Sugar Topping (vegan)

Where to put this? It's cake, so that implies dessert. But, it's like a coffee cake in that you would serve this crumbly confection with coffee. Does that mean it's breakfast or bread? I'll keep it as a dessert. 

I based this off a cake I made several years ago. I made the recipe vegan, and I altered some of the ratios. Very tasty. I brought it to work so that I would not eat the entire thing myself. Nearly every person I gave a piece to said how good it is. 

INGREDIENTS:

1 cup apple juice
2/3 cup Scotch oats or steel-cut oats or bulgur wheat
1 2/3 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup brown sugar or raw sugar
1/2 teaspoon salt
1/2 Tbsp lemon juice
1/2 cup almond milk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

Topping:
3 tablespoons vegan stick butter, melted
1/2 teaspoon vanilla extract
1/2 cup brown sugar
pinch of salt
1/2 cup chopped walnuts

Directions:

1. In a small saucepan, bring the apple juice to a boil, then add the oats or bulgur. Return to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes. Take the pan off the heat and let cool, uncovered. 
2. In a medium bowl, mix lemon juice with almond milk. Let sit for 5-10 minutes.
3. Preheat the oven to 350ºF. Oil a 9-inch square baking dish.
4. In a large mixing bowl, whisk the flour, baking soda, brown sugar, and salt. 
5. In the medium bowl add oil, vanilla, and oat mixture to the milk mixture. 
6. Mix into the dry ingredients, stirring until well mixed. Scrape the mixture into the prepared pan. 
7. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
8. While the cake bakes, make the topping. In a small bowl, mix the melted butter, vanilla, brown sugar, salt, and walnuts. When the cake is done, place it on a cooling rack. 
9. Turn the oven to broil, and put a rack 4 to 5 inches from the heat. Drop spoonfuls of the brown sugar topping over the cake, spreading it gently and leaving 1/2 inch bare around the edges. 
10. Broil with the door open, watching closely, just a minute. When the topping is bubbling and melted, take it out to cool. 
11. Serve warm, after the topping has set.

Other details:

• Serves 8 

Dessert: Día de Muertos Cake

A few years ago, I took this photo for a contest. It is one of my favorite cakes, and is perfect for the upcoming holiday.


Ingredients:
Cake
2-1/4 cups all-purpose flour
½ cup unsweetened cocoa powder
1-1/2 teaspoons baking soda
½ teaspoon cayenne pepper
1 teaspoon cinnamon
½ teaspoon salt
¾ cup granulated sugar
1 cup unsweetened applesauce
¾ cup vegetable oil
1 tablespoon vanilla extract
1-1/2 cups unsweeetened milk
2 tablespoons vinegar (apple cider or white)

Frosting
1/2 cup vegan butter, somewhat softened
2 cups powdered sugar
1/3 cup unsweetened cocoa
1 teaspoon cinnamon
1⁄4 teaspoon cayenne pepper
1 teaspoon vanilla extract
3 to 4 tablespoons unsweetened milk


Directions:
Cake

1. Preheat the oven to 350 degrees F.
2. Oil two 8-inch cake pans, or prepare cupcake/muffin tins with paper liners or silicon cups.
3. In a large mixing bowl, combine the flour, cocoa powder, baking soda, cayenne pepper, cinnamon, salt, and sugar.
4. In a separate bowl, beat together the applesauce, oil, vanilla extract, milk, and vinegar. 
5. Add the wet mixture to the dry ingredients, and mix until everything is thoroughly combined. 
6. Pour the batter into the baking pans or cupcake/muffin tins, and bake for 20 to 30 minutes (cupcakes – 15 to 17 minutes), or until the cake comes away from the sides of the pans and a toothpick inserted into the center comes out clean.

Frosting

1. Cream together all the ingredients on low speed until smooth. Increase the speed slowly until the frosting is light and fluffy (about 3 minutes). Add an additional 1 or 2 tablespoons of milk, if necessary.

Notes:

Yield: Enough for one layer cake or 18 cupcakes.

Zucchini Chocolate Chip Cake

Last week, I posted a vegan version of this recipe. 

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter or margarine
1/2 cup vegetable oil
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
2 1/2 cups all purpose flour
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated/shredded zucchini
1 cup mini chocolate chips

Directions:

1. Preheat oven to 325 degrees. 
2. Grease and flour a 9x13 pan. 
3. Cream sugars, butter, and oil. 
4. Add eggs, buttermilk and vanilla. Stir to mix. 
5. Sift together dry ingredients. 
6. Mix all together except chocolate chips. 
7. After mixing well, gently fold in chips. 
8. Pour into pan. 
9. Bake for 45 minutes until toothpick comes out clean when inserted in center. 
10. Dust with powdered sugar or a fluffy light frosting.

Notes:

• You can half this recipe. For the eggs, use 1 egg + 1 yolk.

Zucchini Chocolate Chip Cake

This cake is very tasty. I veganized the recipe. This could use a little optimization yet. What I  need to do is figure out how to make it cakier and rise higher.

Ingredients:

1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup vegan butter
1/2 cup vegetable oil
2 flax eggs
1 tsp. vanilla
1/2 cup almond milk
2 1/2 cups all purpose flour
3/4 tsp. allspice
3/4 tsp. cinnamon
3/4 tsp. salt
2 tsp. baking soda
4 Tbsp. cocoa
2 1/2 cups grated/shredded zucchini
1 cup mini chocolate chips

Directions:

1. Preheat oven to 325 degrees. 
2. Grease and flour a 9x13 pan. 
3. Cream sugars, butter, and oil. 
4. Add eggs, buttermilk and vanilla. Stir to mix. 
5. Sift together dry ingredients. 
6. Mix all together except chocolate chips. 
7. After mixing well, gently fold in chips. Pour into pan. 
8. Bake for 45 minutes until toothpick comes out clean when inserted in center. 
9. Dust with powdered sugar or a fluffy light frosting.

Notes:

This may not need the flax eggs at all, given the zucchini acts as a moistener and slight binder. 1 tsp of vinegar may help the rising issue.

Molten Chocolate Cakes

I'm nearly certain this recipe came out of the newspaper years ago. It's a favorite to make. It doesn't always come out right, even when you've made it before. 

Ingredients:
6 ounces semi-sweet baking chocolate
1/2 cup frozen whipped topping (pressurized can)
2 large eggs
2 large egg yolks
1/2 cup butter
1 cup unsifted powdered sugar
6 Tablespoons flour

Directions:

1. Preheat oven to 425F. Butter 4 custard cups or souffle dishes. Place on baking sheet.
2. Microwave chocolate and 1/2 cup butter in large microwavable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared custard cups.
3. Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Top with 1 Tbsp of whipped topping and serve immediately.

Notes:

• Batter can be make a day ahead. Pour into prepared custard cups, cover with platic wrap and refrigerate. Bake as directed.
• Serves 8 (1/2 cake each).

Food That Did Not Make the Codex This Week

I've decided to post photos of foods and links to recipes we made this week that did not make the Codex.

Vegan Eggnog Pudding in Raw Ginger Cookie Cups

Single-Serving Pumpkin Microwave Cake

Vegan Christmas Dinner: Tofurky Roast with potatoes, carrots and onions, Gravy, and Mashed Potatoes

Pop-Ups

Contest Photos

I entered a food photography contest where I made six recipes and photographed them. I did not win on any of them, and despite an announcement three weeks ago about the new photos being revealed, I can't find the winning photos where they are supposed to be.

Part of entering the contest required we not reproduce the recipes in any way. Two of the recipes I did really like and have made the unpublished Codex. The other four were not quite up to par for the Codex. And one of those four I already had a recipe that I liked better.

Obviously, with the contest, I worked harder at setting up the photos and striving for a story. What I've decided is that I need a higher calibre camera and I am going to be more careful with the food photos on my blog. Hopefully you'll find higher quality photos from now on out.

Without further ado, here are the photos.

Lemon Poppyseed Muffins

Coconut Red Lentil Dal

Lentil Mushroom Barley Stew

Mexican Chocolate Cake with Chocolate Cinnamon Frosting

No Bake Apple Crumble

Tofu Scramble

Dessert: Tweed Cake

Ryan saw this and decided to make it mid-October. A great cake that is really rich, and while it has 3 components, each component is not that difficult, so overall probably an intermediate cake recipe.

Ingredients:
Cake

3 cups flour

4 tsp baking powder

1/2 tsp salt

4 eggs separated, whites & yolks

1/3 cup sugar

1 cup butter

1 cup sugar

1 cup milk

1 ounce dark chocolate, grated

Vanilla Frosting

1 1/2 cups butter

6 1/2 cups icing sugar

2 tbsp vanilla extract

3 tbsp milk

Chocolate Ganache

2 cups chocolate chips

1/2 cup whipping cream

Directions:
Cake

1. Grease, flour and line the bottom of two 9 or 10 inch cake pans with parchment paper. 
2. Sift together and set aside flour, baking powder, and salt.
3. Beat the egg whites and sugar with an electric mixer until soft peaks form. Set aside.
4. Cream together butter and sugar. Add egg yolks and beat until creamy. 
5. Add the flour mixture in 3 equal portions alternating with milk. Add the milk in two equal portions in between the flour mixture additions, beginning and ending with the dry ingredients. Do mot over mix.
6. Gently fold in the beaten egg whites and sugar.When the egg whites are almost incorporated fold in dark chocolate.
7. Pour batter into the prepared pan and bake for about 20-25 minutes at 325ºF or until a toothpick inserted in the center comes out clean. Be careful not to over bake the cake portion. Cool completely on a wire rack. Top with vanilla frosting.

Vanilla Frosting

1. Cream together butter, icing sugar, vanilla extract, and milk.
2. You may add a little milk a teaspoon at a time, if the frosting seems too stiff to be spreadable. This should be quite a thick frosting with plenty of vanilla flavor. You can add a little more or less mik or icing sugar to get it to a proper thick but spreadable consistency. Frost the middle and sides of the cake and chill for a couple of hours before adding the chocolate ganache finishing layer.

Chocolate Ganache

1. Melt together in a double boiler over low heat the chocolate chips and whipping cream.
2. Cool to lukewarm and spread quickly over the chilled frosting. Let the chocolate set before cutting and serving. 

Other Details:

• Original Recipe
• 12 servings gives a good size piece that is enough but not too much

Dessert: Red Velvet Cake

My husband and I made this cake for a friend's birthday one year. We worked together to make it. There are 3 parts to this recipe: the cake, the cream cheese frosting, and the ganache to seal the cake before frosting it.

Red Velvet Cake (a.k.a. Waldorf Astoria Cake)

Ingredients:
2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

Directions:

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.
4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.
5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting.
6. (Seal with ganache - recipe below) 
7. Frost with buttercream or cream cheese icing (recipe below).

Other details:

• *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring. As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

Ganache (to seal Red Velvet Cake or just because what doesn't go with ganache?)

Ingredients:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
1 tablespoons cognac or brandy (optional)

Directions:

1. Ganache: Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. (Can also heat the cream and butter in the microwave.) Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand, without stirring, for a few minutes. Stir gently (as you do not want to incorporate air into the ganache) with a spoon or whisk until smooth.
2. If desired, add the liqueur.
3. Makes enough ganache to cover one - 9 inch (23 cm) cake or torte.
4. To Cover a Torte or Cake: If the cake you are covering needs to be refrigerated, first chill the cake. (This will ensure that the ganache will not lose its shine when the cake is stored in the refrigerator.)
5. First, brush any loose crumbs from the cake. Using a cake spatula or knife, cover the sides and top of the cake with a thin layer of ganache. (This is called a crumb coat and seals in any cake crumbs so that your cake will have a smooth finish.) Refrigerate the cake for about 5 minutes or until the crumb coat has set. Then place the cake on a wire rack, and put the wire rack on top of a large baking sheet (to catch any excess ganache that drips from cake.) Then pour the ganache into the center of the cake. Working quickly, spread the ganache with a large metal spatula or knife, using big strokes to push the ganache over the sides of the cake. (This will create an even coating of ganache.) If there are any bare spots on the sides of the cake, cover with ganache. Let the ganache set before covering and storing the cake.
6. Leftover ganache can be strained to remove any crumbs. 
7. It can be used to make chocolate truffles. Cover and refrigerate the ganache until firm (several hours or overnight).Roll into small balls and then roll in cocoa powder, confectioners (powdered or icing) sugar or chopped nuts. You can use your hands to form the truffles, a melon baller or small spoon. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months.

Cream Cheese Frosting for Red Velvet Cake

Ingredients:
16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt


Directions:

1. With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. 
2. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Other details:

• If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!

Scotch Oat Cake with Broiled Brown Sugar Topping

This recipe came from Jenni Muir's A Cook's Guide to Grains. This cake was a bit more bread-like, but still sweet dessert-y. The topping is really what makes it a dessert.

Ingredients:

1 cup apple juice
1/2 cup Scotch oats or steel-cut oats or bulgur
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup brown sugar or raw sugar
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

Topping:
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup brown sugar
pinch of salt
1/2 cup chopped walnuts

Directions:

1. In a small saucepan, bring the apple juice to a boil, then add the oats or bulgur. Return to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes. Take the pan off the heat and let cool, uncovered. Preheat the oven to 350ºF. Oil a 9-inch springform pan at least 3 inches deep or a 9-inch square baking dish.
2. In a large mixing bowl, whisk the flour, baking soda, brown sugar, and salt. In a medium bowl, stir the buttermilk, oil, vanilla, and oat mixture. Mix into the dry ingredients, stirring until well mixed. Scrape the mixture into the prepared pan. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
3. While the cake bakes, make the topping. In a small bowl, mix the melted butter, vanilla, brown sugar, salt, and walnuts. When the cake is done, place it on a cooling rack. Turn the oven to broil, and put a rack 4 to 5 inches from the heat. Drop spoonfuls of the brown sugar topping over the cake, spreading it gently and leaving 1/2 inch bare around the edges. Broil with the door open, watching closely, for less than a minute. When the topping is bubbling and melted, take it out to cool. Serve warm, after the topping has set.

Other details:

• Serves 8 

Dessert: Luscious Four-Layer Pumpkin Cake

This is truly a luscious pumpkin cake! We started making it many years ago, and I try to make it or have the husband make it every year. The picture I have of it is from 2008. Obviously, we did not fully follow the directions, since we prefer fully iced cakes. This is originally a Kraft recipe.

Ingredients:

1 pkg. (2-layer size) yellow cake mix
1 can (15 oz) pumpkin
1/2 cup milk
1/3 cup vegetable oil
4 large eggs
1 1/2 teaspoons pumpkin pie spice
1 pkg (8 oz) cream cheese, softened
1 cup powdered sugar
1 tub (8 oz) cool whip whipped topping
1/4 cup caramel topping
1/2 cup pecans

Directions:

1. Preheat oven to 350^o.  Grease and flour 2 (9”) round cake pans.  
2. Beat cake mix, 1 cup of the pumpkin, milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with electric mixer on medium speed until well blended.  Pour evenly into prepared pans.  
3. Bake 20 to 22 min or until toothpick inserted in centers comes out clean.  Cool completely on wire racks.  
4. Meanwhile, beat cream cheese in small bowl with electric mixer on medium speed until creamy.  Add powdered sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well.  Stir in whipped topping.  
5. Remove cake layers from pans; cut each layer horizontally in half with a serrated knife.  Stack the layers on a serving plate, spreading the cream cheese mixture between the layers.  Do not frost the top layer.  Drizzle with caramel topping and pecans.  
6. Store in refrigerator.

Other Details:

• Original Recipe from Kraft 
• Prep: 20 minutes
• Total: 40 minutes (my original recipe said this, but Kraft has since updated it to 1 hour 50 minutes)
• Makes 16 servings
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