Posts tagged extract

Fuzzy Navel

March 22, 2011 · Filed under business, local color, other sweets · Tagged , , , , , , ,

So, I’m expanding my skill set.  At the restaurant I have started training to be a bartender.  Can you see me slinging beers and shaking up martinis?!  Banter and booze. Yup, I can see it, too.  So far, it’s really fun.  I finished the first stage of training, and now I’m in the behind the scenes bar doing drinks for the main dining room every Sunday night until we coordinate a training schedule for the main bar.  I haven’t mastered shooters or all the less frequently ordered mixers, but I understand the standard pours and I have all the basics for Artie’s favorites fairly mastered like martinis, cosmos, mojitos, and margaritas.  I think I’m at the same stage with Gimme Dem where I’ve established my foundation of strong recipes and my method of service, and  now, it’s time to expand!!  I want more!  I can do large scale production, I can deal with allergies, and I can make you smile.  Now it’s time to take it to the next level!  And maybe add a shot or two to brighten up our spirits.

About a month and a half ago, I registered for the National Capital Area Cake Show‘s Cupcake Cocktail hour tasting and competition.  I’m working on a new Vegan Fuzzy Navel Cupcake (thank you barnivore!) just for the event and I can’t wait to see what else is out  there!  Orange you glad!?!?!  Bwah!    I hope you’ll consider coming out to support your favorite vegan cupcakes!!!!

Comments (3) »

Vegan Decadence Cake

July 6, 2010 · Filed under favorite, Nomadic Kitchen, other sweets, Philosophy, savory, suggestions, travel, unusual ingredients · Tagged , , , , , , ,

I have to say, this like many recent posts, is going the long way ’round before we ever get to the cake…  Today was Katie Beckman day, aka my 26th birthday.  Where am I?  Who did I enjoy my birthday with?  While I usually spend most Independnce days and birthdays with my immediate family or closest friends; today I was in Georgia with my boyfriend and his family.  I got to meet his mom, dad, brother, sister in law, and her two little sisters (flickr album).  This is my first time in GA, first time meeting his family, first time meeting a family that lives so far from me.

I’ve spent a little over a year getting to know Lars, and as much as I love him, I knew he was part of a family of good people.  Our first night and day of vacation was in Athens, and while I was immeditely drawn to the open and inclusive culture of one of the country’s best college/music towns, I found myself at the edge of my seat with excitement as we drove to his family’s home in suburban Atlanta.  As I entered the door, they immediately hugged me hard and made me feel so welcome and so loved.  I can’ fully describe how good and how complete each moment has been, but I feel incredibly blessed.  I hope for more, but I’m so satisfied for what is now.

We’ve had a wonderful few days, and today, they celebrated my birthday with me.  Lars’s mom has been very accommodating to my dietary decisions, and today was no exception.  She prepared a gorgeous cake, the oh so decadent Death by Vegan Chocolate cake from The Grit cookbook.  Accented with blackberries and served with one of the delicious teas, I was surprised to open a great collection of records to accompany the new record player from Lars.

The evening was punctuated with family stories, music, and delicious food.  I can’t believe we leave Wednesday, but I feel like this has been the most relaxing vacation I can remember.  Every year feels like I’m more and more me, and I’m lucky to have the company of such wonderful, wonderful people.  I hope I remember how much I love them, however long they’re in my life.

I hope as you read this post, maybe you can have some idea of how special it is to love, and then fall in love a little deeper.  Please remember, I love you all and know I send you lots of happy thoughts!  As soon as Lars posts bday pictures, you’ll have a better idea of the cake and Jude’s wonderful culinary skills.

Leave a comment »

The Year of the Cupcake

January 19, 2010 · Filed under alcoholic ingredient, business, local color, media, philanthropy · Tagged , , , , , , , , , ,

I really wanted to pull together something beautiful and reflective summarizing 2009 and ringing in 2010 with a big messy kiss.   There was some of the kiss the night of, but for you, my cupcake lovers, the words couldn’t come until Dr. Martin Luther King, Jr.’s birthday. 

My cupcakes are all about connecting.  I’m a hub, you’re a hub, and between us are the myriad of beautious faces and families creating all the nooks and crannies of the wonderful lives we share.  

This week, I observed the tragedy and beauty of Haiti, resenting and treasuring my place in the world, far from terror and so able to give.  My 18 year old sister asked me, “Why should we care?” with absolute clarity and venom.  I briefly described to her the the Carribean slave trade and the revolving corruption that affects so manny developing nations.  Haiti is not an extradordinary disaster compared to the history it’s suffered nor the history of other developing countries stymied by the clash of western and indigenous, other and self; a struggle that we all come to know in our dealings witht he world and people around us.  Then she cared.  And I hope she cares tomorrow, too.  I hope that the immediate shock of the earthquake, paired with the grace of Haiti’s own people pulling it’s communities together let’s a new sense of nation and pride shake the rubble and shackles of the past.  And I hope we and the world around them pay attention for as long as it takes, because everything takes time.

So, I know at this point giving to charity may seem like pouring salt over a clusterf*&! of bacteria in Haiti’s festering wounds, but tonight I dedicated my tip wages to  Partners In Health.  I know, I waited a week, but it’s a small island and it seems PIH is having success actually accessing thse who need their aid and supplies.  That said, I am also very proud of the  Fairfax County Search and Rescue who are volunteering in Haiti now.  I hope the skills and compassion you share help Haitians for many generations.   I also hope the media and monetary attention placed on Haiti’s disaster relief translates to eduactional programs and resource sharing that helps Haitians help themselves.

So I’m trying to help myself as well, this year and in those to come, so that I can share my health and happiness with my own hub, MLK  day or not.  So, being in the cupcake biz, I’m into the  gooey crumbly manifestations of joy that people share and make friends with.  A very intimate human experience that says a little “I love you” in every bite.  I want to share love with everyone in the world… at least a little bit.  So how can one sustain copious cupcake production?  What managable but still challenging goals can I set for myself?

Last year was an explosion of creativity and disovery, and I hope to bring a little order and sense to it in the new year.  This year’s resolution is a simple  effort to improve the quality of my life: sleep at least 8 hours a day at least once a  week.  I think it’ll be an important ingredient to managing my interests and responsibilities.  I’m also opening a bank account exclusively for GimmeDemCupcakes to keep things tidy.  While I try to keep things, I always try to give, so I’ve decided to start a new part of this webpage called Cupcakes Serve, where I’ll post community events and charitable giving that interests me in the moment (hopefully a nutrition workshop at JLCC featuring GimmeDem…).  Then, I’m also trying to really launch this year starting with an Etsy account to manage orders online and then hopefully gaining a following of new friends through farmers markets or some other more public avenue.   And then there are the experimetnts… Lots to see and love.  I hope you’l chime in.  I’d love to hear from you.

I wish you a happy blessed New Year, loved ones.

Comments (2) »

This Bud’s for you

November 16, 2009 · Filed under alcoholic ingredient, local color, Nomadic Kitchen, not vegan..., other sweets, unusual ingredients · Tagged , , , , , ,

By Bud, I mean Red Velvet Cupcakes.

Sometimes, people are like a gateway drug.  You meet one nice person and find they are surrounded by an infectious little tribe of equally talented, nice people.  Well, this post is for you guys over on Perry Street.  I love you.  From the bottom of my cupcake.

Why Red Velevet?  Upon request for Mr. Doyne, the man who likes his Budweiser and animal fats… leaving us for the twinkle of NYC. Twinkle your heart out, my friend. Thank you for the dancing, the camping, and the future visits to your new hood.

i-miss-you-cupcake

Comments (1) »

Bananaramadingdong

September 29, 2009 · Filed under favorite, My Kitchen, pantry · Tagged , , , , ,

So you may notice, I’ve veered away from the classic cupcake flavors and I’m looking for something for more pizazz. It’s easy to go flavor crazy, especially when you have the basic vanilla cupcake down and just mod flours, oils, thickeners, and obviously flavor extracts. So, I did just that last night with my new Bananaramadingdong banana cupcakes!  Makes me think of my favorite Jetson’s song and the Violent Femme’s cover.

Bananaramadingdong 09.28.09 (5)They were delish! I picked up some banana extract at Great Wall and used a little almond extract to give it a warm nutty base.  I did about one teaspoon banana and a half almond.  I think I might up the banana next time.  The frosting though… holy moly, that’s the best part!  I used a whole mashed banana,  1/8 cup of vegan margarine, 2 tsp of banana extract, and about 2 or 3 cups of powdered sugar.

As I made the frosting, the banana flavor was so intoxicating I kept wanting to lick my fingers only to realize it was just the extract and none of the sweetness.  For those of you who’ve licked extracts, you know they tend to be kind of bitter.  This got me thinking about chocolate…

To pull it all together, I decided my leftover ganache would be perfect sandwiched between the frosting and cake.  ganacheIt’s all oozy and delicious so this is definitely a cupcake that requires refrigeration.  Boy, was I right!  The banana was so fresh and and the chocolate and almond gave it just the right tones and bring it down from a Runts inspired sugar high.  I definitely look forward to sharing this one soon.

Bananaramadingdong!

Comments (1) »

Gluten-free Experiment #1

September 17, 2009 · Filed under gluten-free, My Kitchen, nuts, other sweets, unusual ingredients · Tagged , , , ,

So today, in celebration of the new class of AmeriCorps surviving their first registrations.  I made the Tiramisu cupcakes.  Then I found out Courtney has a gluten allergy.  Va bene… after tonight’s registration, I stopped at Wholefoods and picked up All-Purpose Gluten Free All-Purpose Flour.  I was hopingmeasure that’d give me what I needed for a gluten-free Babycakes or VCTOTW recipe, but I was short all sorts of ingredients like arrowroot and potato starch among other things.  Too many things that I couldn’t control the ratio of.

I looked at the GF flour package and it claimed to be able to substitute 1:1 with regular all-purpose flour, even better if you add Xanthum gum, which oddly enough, I did have.  I went for the vanilla cupcake recipe and did 3/4 c. GF flour, and 1/2 c. almond flour and almond extract.  I was planning to top it with an almond chocolate ganache.  I did a dozen mini-cupcakes and then there was batter for 4.5 regular-sized cupcakes.

Even I burn cupcakes.  I knew, but forgot, never use the bottom rack.  The minis were on the bottom and turned before I knew it.  The regular sized ones came out fine.  I ate the .5 size for taste testing.  The cupcake wasn’t what I hoped and it didn’t have the body or flavor to stand up to the ganache (though it was delicious: semi-sweet chocolate chips, almond milk, almond extract, almond butter).  Alternative, fill with cherry preserves and top with the cream cheese almond icing. We’ll see how Courtney likes them.  I’m looking forward to trying gluten-free again with the right ingredients.

Gluten-Free Almond cupcake, Cherry filling, almond cream cheese icing

In other news, I also made a specia batch of chocolate cupcakes for a cople of my favorite guests at Artie’s.  They’re an elderly couple that come in twice a week usually.  They are the most vivacious, well-travelled, sharp witted, sweet people.  The husband does most of the talking, not out of a sense of dominance, but love; his wife had a stroke and mostly wears a sweet reassuring smile while she nods approval to his responses.  They come into Artie’s after her physical therapy appointments.  We’ve talked about our love of chocolate, people they’ve met, languages, traveling, anything.   When they come in, they usually get a icecream sundae with hot fudge or a chocolate waffle.  They love their chocolate.  They definitely deserve cupcakes, and I did the VCTOTW chocolate but subbed in some almond flour.  It made the texture of the cupcake somehow softer and richer.  Then I used the ganache and garnished with sliced almond. The ganache cools to a nice shell to maintain the moisture of the cupcake and the amlonds add a crunch.   The modification was dynamite and will be repeated.

Chocolate Almond with ganache

Comments (2) »

Gimme dem ingredients?

September 16, 2009 · Filed under favorite, My Kitchen, suggestions · Tagged , , , , , ,

I love grocery stores.  I love open markets, dirty ethnic shops, gaping mega-grocers, and small business gourmets.  They tell you so much about the neighborhood and all the good food they’re cooking.  Grocery shopping is my favorite way to spend money.  All the shapes and sizes, colors and textures, then add to that the people watching!   You can see the soccer mom’s just waiting to pounce their 100 calorie packs while the ethnic people carefully knock, smell, pull or pluck a the produce.  All the food is just waiting for the right moment to be devoured.  I have memories of going into stores with my mom and drooling over the selection of baked goods.  We’d pick out a loaf of something and eat half of it on the way to the check-out (leaving some to account for).  Tacky, I know, but that’s what dreamy sentimental stuff in my head is made of…

gime somethin to chomp!

Truth is, you can’t have great cupcakes without great ingredients.  Luckily, my travels take me over a pretty big area of Northern Virginia, so there are a lot of great grocery stores and ethnic shops I frequent.  Living in the suburbs outside DC, I have the benefit of access to better maintained/bigger stores that have great selection and competitive prices as well as the little businesses.   I am looking to into some fancier stuff, so I’m hoping to find a place to buy whole vanilla beans, quality chocolates, and the like.  Do chime in with ideas.

I’m a vegetarian and I don’t like to eat a lot of processed stuff.  In general I enjoy cooking from scratch anyway, so it’s all about fresh produce.  My favorite store, hands down is H Mart on Gallows Road in Merrifield.  Great Wall is also great.  You’ll find the difference between the two is ethnic/management.  H Mart is Korean and Great Wall is (duh) Chinese.  My favirte finds here have been canned/jarred items like Tamarind paste, Jasmine Extract, Bamboo Shoots, Lychee nuts, etc.  You know, Asian stuff!  They also frequently have people prepping free samples!

Better yet, farmers markets!  They are all over the place in my neighborhood and yours, I’m sure.  Usually May until Novemberish.  I get fresh breads, pasta, plants for my garden, cheeses when I want to show off my weak vegetarian ways…

deck garden

When I’m looking for better organic stuff I go for Whole Foods or make the hike to Wegmans.  There, I find more obscure seasonal items like figs or better vegetarian meal offerings.

For kitchen gear I don’t always have to go to a home good store.  At my local Shopper‘s they have tortilla presses and grill pans, and I found a great mortar and pestle at Duangrat’s.

As I try to get into the dreamier gourmet side of things, I’m looking to check out places that are a little farther away like maybe Balducci’s or some of the small markets like Fern Street’s or Taylor’s in DC.

Comments (2) »