Month: February 2021

Claire Saffitz’ Carrot Cake—and why oil based cakes reign supreme

This past Christmas I got Claire Saffitz’ book Dessert Person, and I’ve been waiting for the right occasion to make this carrot cake ever since. I riffed off it a little bit so it is not exactly the same as hers, but still quite similar. Claire Saffitz’ Carrot Cake is an oil-based cake, which means it’s much more moist and tender rather than fluffy and chewy. Claire Saffitz’ Carrot Cake Recipe 1 cup crushed pecans 1/2 cup crushed almonds 1lb carrots grated (about 3 cups) 1 cup buttermilk 1 tbsp grated fresh ginger 2 tspsvanilla extract 2 ½ cups all-purpose flour 2 tsps baking powder 1 tsps kosher salt 1 teaspoon baking soda 1 tsp cardamom 1 tsp nutmeg 2 ½ tsps ground cinnamon 4 large eggs, at room temperature ¾ cup granulated sugar ¾ cup packed dark-brown sugar 1 cup safflower oil (variants: vegetable, grapeseed) Spray neutral oil, for the pans Cream Cheese Cardamom Vanilla Frosting (below) Method Arrange two oven racks in the upper and lower thirds of the oven and preheat oven …

Guajillo Cashew Queso

This Guajillo Cashew Queso is to die for. One day I randomly bought a bag of Guajillo chiles. So I’ve been experimenting with them in so many different ways. If you’re not familiar with Guajillo chiles, they’re the dried form of Marisol Chiles. Similar to how Chipotle is the dried form of Jalapaños. Now, I am simply obsessed with this Guajillo Cashew Queso. It’s not hard to make, just takes time. And you most likely won’t be able to tell it’s completely vegan. For a 1-minute video recipe, click here. Guajillo Cashew Queso Recipe 2 dried guajillo peppers 1 white onion cut in quarters (about 1 cup) 3 small potatoes cut in chunks (about 1 cup) 1 cup of soaked cashews 3 cups of filtered water 1 tbsp of harissa paste 1 teaspoon of kosher salt 1 teaspoon of cornstarch Method In a pot over medium-high heat, add filtered water, dried chiles, onions, and potatoes and bring to a boil. When everything is soft, remove the stems (optional to remove the seeds, I like them!) …

Taquitos, Anyway You Want

I love this taquitos recipe because you can make it in the air-fryer or in the oven, doesn’t matter what oven you prefer. You can play with the filling and make whatever theme you like. For example, Korean: bulgogi beef with cabbage and carrots. Vegan: with assorted wild mushrooms and shredded cabbage. Breakfast: egg and sausage… The world is yours, my friend! They’re crunchy and delicious and incredibly satisfying. Gluten-free if you choose to use corn tortillas and very easy to veganize (is that a word?). If you’d like to just take a look at a 1 minute video, click here. Taquitos, Anyway You want Recipe – Makes 10 For the filling: 2 tbsps olive oil 1 cup chopped portobello mushrooms 1 cup julienned onions 1 cup julienned peppers 1 tsp salt 1 tbsp cumin 1 1/2 cups shredded chicken 1/2 cup shredded cheese (I used Oaxaca) 10 corn tortillas Optional: sprayable coconut oil For topping 1/4 cup diced white onions 1/4 cup chopped cilantro Method In a pan over high-medium heat, add the olive …

No-Bake, No Guilt Chocolate Fudge

This no-guilt chocolate fudge is so delicious and decadent. It also happens to be gluten-free and vegan. It has a tasty aromatic flavor and doesn’t have a strange after taste. I’m usually against gimmicky recipes like “no guilt” anything because I firmly believe that small pleasures in life should not be shameful. No-Bake, No Guilt Chocolate Fudge Recipe 1/2 cup crushed toasted almonds 8oz. bittersweet chocolate chips (at least 60% cacao in order for the fudge to set properly) 1 ripe avocado (about 2 cups) 1/2 cup pure maple syrup 1/2 cup almond butter 2 tbsp. cocoa powder 1/2 tsp. kosher salt 1 tsp cardamom powder 1 tsp almond extract Flaky sea salt 4 tbsp iced water Method Place chocolate chips in a ceramic bowl and microwave in 30-second bursts, stirring well between each, until melted and smooth, 1–1½ minutes. Allow it to cool. Spray a 9×5″ pan with nonstick spray. Line with plastic wrap, leaving plenty of overhang on 2 sides (the spray will help it stick to the pan). In a food processor, …

Tomato Confit Pasta

I love making this recipe because I usually have some tomato confit stored in the fridge. It’s easy to make, it only takes some time and when you have enough in the fridge it can literally go over anything! Pasta, toast, or rice. What is confit anyway? According to Wikipedia, confit is a cooking term that describes when food is cooked in fat (oil) or sugar water (syrup), at a lower temperature, as opposed to deep-frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 °F). The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. Tomato Confit Pasta recipe Ingredients 2 cups of olive oil 1 head of garlic, cut in half 1lb cherry tomatoes 1 tsp pinch of salt 1 tsp pinch of fresh cracked pepper An …