Tag Archives: +Ingredient: Chocolate

Sustainability Day Cake Stall

24 May

Our Sustainability Day last Wednesday on campus was a great success! There were lots of people looking, trying, buying and learning! It was a disappointment that there were NO vegan-related stalls as it is the easiest and most efficient way to treat the environment better; it far outweighs buying greener products, or buying re-fashioned clothes! This was our TAFE conventional + organic + vegan + GF cake stall, one of three on that day.

My vegan contributions that day included this chocolate cake with chocolate ganache and oatmeal raisin cookies. Steph made coconut jam slices while Jo U made the cutest chocolate cupcakes from VCTOTW in rose-printed muffin liners!!! The Eating Up The World booklets that she included was picked up by some girls, which was amazing! It made me almost forget about the annoying people who came up to me and said “I don’t care about being vegan!” when I told them what vegan options were available. Yeah, there needs to be some serious animal ethics education here.

Prue also made a vegan raw fudge ball – dates, pistachio, rosewater and cashews. So rich! I love pistachios, but never use them in baking/cooking.

We also had a textile/craft stall of handmade goodies – screenprinted totes, notebooks, tea towels, brooches, etc. I sold one cute matryoshka brooch! The girl in the middle (sorry I forgot to ask for your name) made raw balls and raw granola, full of sprouted and activated and dehydrated awesome things like seeds, buckwheat, etc. Again, no money. 😦

Talented Jess manning the succulents stall in saucers and mugs from op-shops all around. (She also made killer caramel slices that garnered her a returning customer!!) It was such a delightful stall! And we made quite a bit of money which will fund our graduate show (because we won’t be getting much from the uni because they do not support our private graduate showcase).

Chocolate Ganache
(adapted from a PPK)

Bring 2/3 cup soy milk to a boil, then lower heat and stir in 8oz semi-sweet chocolate chips (half a block of chocolate) and a tablespoon of maple syrup. Remove from heat and mix until smooth. Pour over cake, leave to cool until harden.

Chocolate and Ginger are BFFs

17 May

YES! Bake Sale! And you should come! Because I’ll be the manning the stall (worrying about my unfinished screen print homework) at the Atrium, and all proceeds go towards our Diploma graduation show in November. It’s our Sustainability Festival and Conference Day; there will be talks, workshops, stalls, etc. so will be exciting if you’re interested in all things green, bicycles, craft, DIY, ethical stuff, etc. Further details can be obtained here.

Not convinced?

There will be vegan chocolate cake (minus the vanilla soy ice-cream).

Not just a slice, but an entire cake! (I made two cakes just now, so you know there WILL be a complete cake, not one with one slice missing)

It’s this Wednesday at RMIT Brunswick (accessible via Tram 19, alight at Union Street, or Jewell station on the Upfield line).

**

While I’m on a baking roll, I FINALLY made those gingerbread man alligators that I have been requested to do so a month ago! I tried to make a ginger lemon cake last time and it failed miserably (molasses NOT = blackstrap molasses). This however, was beautiful. It was pretty easy to put together, chilled the dough as I made dinner, then rolled it out after doing the dishes. It didn’t take very long to bake these either; 10 minutes for the little ones for a softer center, and about 15 for the larger ones. Think they would have benefited from an extra 2 minutes to crisp the edges more. Apparently, I have no icing skills.

Vegan Chocolate Cake
(adpated via instructables)
1/2 c wholemeal flour
3/4 c plain flour
1 tsp baking soda
1/3 c cocoa powder
1/2 tsp salt
3/4 c sugar
1/3 c olive oil (or applesauce + oil mixture)
1 tsp apple cider vinegar
1 c warm water
chocolate chips – optional

Preheat oven to 180C, line an 8″ round cake pan with greaseproof paper.
Mix dry ingredients (first 5) in a bowl. Add vinegar in olive oil and set aside. In a large bowl, mix sugar and liquids with a spatula. Stir and add dry ingredients slowly, leaving no big lumps. Stir in chocolate chips or nuts if you want! Bake for 25 minutes. Cake tastes best the next day.

Gingerbread Men
(adapted via bakingbites.com)

2 1/2 cups all purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp mixed spice
1/4 tsp ground nutmeg
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup agave
1/4 cup water
1 tsp vanilla extract

Preheat oven to 180C, and line two trays with silicon sheet or greaseproof paper.
Mix dry in a bowl, then beat butter and sugar until fluffy. Beat in the liquids, then stir in the dry to form a smooth dough log.
Leave to chill in the fridge for 2-3 hours, roll out in 1/2cm thickness and use your fancy cookie cutters (those bunnies were 74cents per pack from Spotlight’s post-Easter sale last year). Bake for 9-15min, depending on size and chewiness.

… and back to school.

15 Feb

Can’t believe it’s been a week since I’ve been back in Melbourne. In the last month, I have been in Singapore, removed 2 wisdom teeth, gone to Taipei, eat amazing vegetarian food, returned to Singapore, removed another 2 wisdom teeth, celebrated Chinese New Year with congee, and back to Melbourne with bruises on my face and neck, courtesy of the surgery. And stitches in my mouth that I have no dentist or time to remove. 😦

But I managed to find time to cook tteokbokki and some ridiculously fudgey brownies with Steph on Saturday. And watch lots and lots of Gilmore Girls. 😛 Tteokbokki is so easy to make, and stores really well. A package of rice sticks feeds 4-5, depending on your preference for dessert, which in our case, was damn high.

You will also need this sticky spicy sauce from the Asian grocer, of which I paid $4.65 for, and soon find out that I already have one in the fridge. 3 months away and so must cook tteokbokki another 10 times this year. I reckon this will make a great paste for fried rice or fuscramble too.

Tteokbokki

1/2 a package of rice sticks
3 cloves garlic, minced
2-3 springs of spring onion, sliced
5 dried mushrooms, soaked and sliced
1 tbs chilli paste

Cover frozen rice sticks with hot water and let sit until slightly soften and separates.
Heat some oil in wok and fry garlic, then mushrooms for a minute. Add rice sticks and fry for a while, then chilli paste. Stir to coat everything, then a bowl of water to cover everything. Put lid on and let simmer until rice sticks have soften (pierce-able), add more water if necessary. When this is all ready, throw in spring onion and cook until just wilted. Sprinkle white sesame seeds and serve.

Hal’s Maple Chocolate Flax Brownies
(via La Dolche Vegan)

1/4c sugar
1/4c ground flax seeds (2 egg replacers)
1/2c maple syrup
1/4c oil
1/4c milk
1 tsp vanilla
1 1/2c flour
1/4c cocoa powder
1/4 tsp salt
1/4c walnuts, chopped
1/2c chocolate chips

[wet] Stir together sugar, ground flax seeds (2 “eggs”), maple syrup, oil, milk and vanilla. Let stand for 10 minutes.
[dry] Stir in flour, cocoa, salt and walnuts until “just mixed”.
Pour into 8×8″ baking pan, sprinkle top with chocolate chips, and bake for 20-25 minutes 175C, until toothpick comes out clean.
Cool before cutting into squares.

(I mixed about 1/4c chocolate chips into the batter, and baked for 25 minutes in my loaf pan. Try to eat it the next day if you can.)

Peanut Butter Filled Chocolate Cookies

21 Aug

I don’t suppose this post needs any form of description.
I made this for two important people in my life and shipped it across the ocean.
These cookies took seven days to arrive.
But I think they held up all right. These were extremely delicious when I ate some straight out of the oven.
Depending on the type of peanut butter than you use, adjust amount of soy milk so that both cookie dough and filling form into balls easily without crumbling. The chunky PB in which my recipient is a fan of, was drier and needed more soy milk. But I’d say, smooth PB FTW. Come on now, tell me which PEANUT BUTTER CAMP are you in?!

Peanut Butter Filled Chocolate Cookies (adapted via Desert Culinary)

Cookies
A:
1 1/2 cups flour
1/2 cup dutch cocoa powder
1/2 teaspoon baking soda
B:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg replacer
1/4 cup soy milk
1 teaspoon vanilla

Peanut Butter Filling
3/4 cup sifted confectioners’ sugar
1/2 cup peanut butter
1/4 cup soy milk + more

Preheat oven to 350F/180C

A: Sift together in a medium bowl.

B: In a small bowl, prepare “egg” as per box instructions (whisk 1 tsp + 2 tbs water) In a large bowl, beat together butter, granulated sugar, brown sugar and peanut butter until well combined. Add egg, soy milk and vanilla. Beat well.
Gently mix in the flour mixture about 1/3 at a time until incorporated. Form into 3cm balls, approximately 24.

For the filling

Combine confectioners’ sugar, 1/2 cup peanut butter and soy milk in a mixing bowl and beat until smooth. Form into 24 balls.

Working on a silpat or parchment, gently flatten each chocolate ball. Top with peanut butter ball. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball and flatten with palms.

Bake cookies for about 8-10 minutes,until the surface begins to slightly crack. Let cool for 1 minute on the sheet. Transfer to wire racks and cool completely.