Thumb Prints

To me, the perfect texture for a cookie, almost any cookie, is a soft and chewy body, with close to zero crumb, while not going so far as to become a dense blob akin to fudge. However, this recipe is kinda pushing it, even for me.

From Vegan with a Vengeance, I tried making the Chocolate Thumbprint Cookies the other day. While this book has never steered me wrong before, and I’m sure they’ll still taste great… There was something very off about the consistency of the dough. I didn’t even play around with the recipe as I usually do! The only change was substituting the almond extract for more vanilla, seeing as my almond cake had just cleaned me out. Firstly, they didn’t roll so well… I used more of a scooping method with my hand, and it was much more like batter than dough. When they came out of the oven for the first time, I really couldn’t leave an indentation with my finger (As you can see from the pictures), and only flattened them, if anything.

Finally, after their total 11 minutes of cooking time was complete and they had cooked on the baking sheets for a good 10 minutes… I couldn’t lift them up! Each time I tried, they threatened to cave in on themselves and dissolve into cookie mush! Seeing as it was becoming late, I couldn’t very well turn the oven back on… So I just let them sit overnight to firm up. It sort of worked… But still, not what I was expecting.

Who knows what happened. It was probably just some stupid mistake on my part… This certainly won’t be the last time I attempt these cookies, and I’m determined to find out.

Hannah (BitterSweet)1 Comment

Hold Everything! (Or Atleast Pots)

Another fun little project from The Happy Hooker, I was instantly drawn to the Skull Holders due to the fact that a) It was made up entirely of single crochet, and b) It would be an excellent way to practice changing colors. Not to mention being really cute and funky looking.

I noticed after I was all done how wavy the bottoms were. I guess I tend to worry that on the very first row that I chain, the stitches will be too small to fit the hook back into, so I make them far too large. Whenever I first started, I used to have huge issues starting that first row… To be honest, it still takes me a lot longer to just start than do any other part of a crocheted piece for.

Anyway, I’m still learning, and these new pot holders have been wonderfully useful so far. Our old [Store bought] pair were so disgustingly coated in grease, I would have rather tried to grab a hot baking sheet out of the oven than touch those things! The first time I used mine, though, my mom freaked out a bit because she thought that they were made of acrylic. Being the most common fiber in my stash, it was, however, an understandable concern. They’re plain old cotton, by the way, and don’t show any signs of melting or burning yet. A very good thing, indeed!

Hannah (BitterSweet)3 Comments

Let Him Eat Trigona

Cake? Not for my father. Although he may be an undisputed sugar addict with a sweet tooth the size of an SUV, my dad has very particular tastes in desserts that make it nearly impossible to bake for him. Cakes are almost always too dense and rich; Pies very rarely make the cut, and even then, never with custard or cream; Even chocolate is an iffy subject, only the cheap milk chocolate being acceptable. The only sort of baked good that he might request has been angel food cake… And here is where the problems begin.

One of the only things that I cannot seem to replicate using vegan ingredients is angel food cake. I haven’t even found a single recipe, written in text, online, or otherwise. Sure, some may say that pound cakes or sponge cakes are practically the same thing, but not to my most discerning critic. So as his birthday ominously loomed in the near future, I had to think quick… And stumbled upon an idea nearly as non-traditional and quirky as the birthday boy himself.

I present my trigona, the perfect sweet for my picky dad. Loaded with pure maple syrup and an entire bag of pistachios (His favorite nut, no less), he can achieve his sugar high in record time. A lot like baklava, trigona has layers of flaky philo dough layered with nuts and sugar. I was truly amazed – Before the two-day stretch of weekend had come to an end, 2/3 of the entire dish had somehow disappeared! If you make this recipe, be warned: It makes a lot of pastry, and is quite dangerously addictive.

Hannah (BitterSweet)2 Comments

Birthday Season

As the days of April begin to fade, it seems as though the completely inexplicable “Birthday Season” is upon me. I don’t know about you, but all of a sudden at least a third of all my close friends and family members are having their birthday between now and the end of May. An admittedly weird coincidence, I think it’s kinda fun, aside from all of the stress of making all of those presents and cakes. No one even asks anymore; It’s simply assumed that I’ll be bringing a cake to their party. Not that I’m the least bit upset, either… I’d probably be offended if they asked someone else to make it, anyways.

So the wheels are in motion and I’ve already survived my first birthday cake! It nearly gave me a heart attack though; I’d never made this recipe before, and from the time it came out of the oven to the day it was served, I worried that something would either be wrong with the texture or flavor. Of course, my concern was proved to be unfounded.

Although I couldn’t be there for the party, I hear that my almond cake with a chocolate topping was very well received.

The recipe was based very loosely on one I found at The Vegan Chef, but I ended up changing so many things, it’s an entirely different creation altogether. The original had chocolate as a part of the cake itself, but I thought it would create more interest to have them separated in this case. Also, I didn’t have nearly enough almonds to make the two layers, so I cut them with equal parts of kinako.

Kinako (黄粉), for those of you now scratching your head in confusion, is a type of flour made of ground soybeans, which tastes almost nutty and a little bit sweet. You can find it at your local Asian market or maybe even generic specialty groceries, but if you can’t hunt down a bag, don’t panic. You could easily substitute more ground almonds to no ill effects. I highly recommend you go the extra mile and try to get your hands on the kinako nonetheless; The flavor is so unique, I’m not sure you could find it anywhere else.

As you can see from the above photo, this is a very moist, dense cake. I had feared it was under-baked, but apparently the birthday girl claims she wouldn’t have wanted it any other way. This is a birthday, after all – Go indulge yourself a little!

The topping is the “Chocolate Ganache-y Frosting” from Vegan with a Vengeance, the best vegan cookbook out there (If I’ve failed to say so yet.) To finish it all off, I just toasted up some sliced almonds and sprinkled them around the rim. Completely hassle-free, you don’t even need cake decorating skills to make this look like a professional affair!

In case you’d like a little extra guidance to dry-roast the almonds for decoration, just take a good handful (Maybe 1/2 cup?) of sliced almonds and throw them onto a baking sheet. When your oven hits 400 degrees, let them toast for just 5-10 minutes, but keep a good eye on them. They can go from nutty accents to burnt turds very quickly!

Hannah (BitterSweet)1 Comment

Pizza Party!

At long last, you can enjoy your very own slice of knit pizza!

Now, this is my very first pattern, so if there are any errors or confusing bits, please let me know and I’ll do my best to clarify. In addition, I would appreciate it greatly if you would only make these for yourself and your friends, without selling the finished product or pattern, seeing as it came from the vapid expanses of my own head. …So what are you waiting for, get knitting!

Crust

 

 

With US #7 needles and tan yarn, CO 20

Row 1 and all other odd-numbered rows, unless otherwise noted: P

Row 2 and 4: K1, kfb, k all stitches until last 2, kfb, k1

Row 6 and 8: K

Row 10 and 12: K1, k2tog, k all stitches until last 3, ssk, k1

Row 14 and 16: K

Row 18: K1, k2tog, k all stitches until last 3, ssk, k1

Row 20: K

Row 22: K1, k2tog, k all stitches until last 3, ssk, k1

Row 24 and 26: K

Row 28: K1, k2tog, k all stitches until last 3, ssk, k1

Row 30: K

Row 32: K1, k2tog, k all stitches until last 3, ssk, k1

Row 34: K

Row 36: K1, k2tog, k all stitches until last 3, ssk, k1

Row 38: K

Row 40 and 42: K1, k2tog, k all stitches until last 3, ssk, k1

Row 44: K1, k2tog, ssk, k1

Row 46: K1, k2tog, k1

Row 47: K3tog, Tie off.

 

To make up the crust, fold over the top of the triangle you just knit, aligning sides so that the increases and decreases match. Hand-sew this flap down, WS facing (the bottom of your pizza will have the smooth side of the stockinet stitch, and all of the bumpy side will eventually be covered by the other pieces.)

 

Sauce / Cheese

 

 

To achieve the correct coloration, please refer to the color chart below for the first four rows, continuing in yellow after it is completed.

 

 

CO 20

Row 1, and all other odd rows, unless otherwise noted: P

Row 2: K

Row 4: K1, k2tog, k all stitches until last 3, ssk, k1

Row 6: K

Row 8: K1, k2tog, k all stitches until last 3, ssk, k1

Row 10 and 12: K

Row 14: K1, k2tog, k all stitches until last 3, ssk, k1

Row 16: K

Row 18: K1, k2tog, k all stitches until last 3, ssk, k1

Row 20: K

Row 22: K1, k2tog, k all stitches until last 3, ssk, k1

Row 24: K

Row 26 and 28: K1, k2tog, k all stitches until last 3, ssk, k1

Row 30: K

Row 32: K1, k2tog, ssk, k1

Row 34: K1, k2tog, k1

Row 35: K3tog, Tie off.

 

Mushroom

 

 

Switching over to US #4 needles for the toppings, in a light cream yarn, CO 2

Row 1 and all other odd rows: P

Row 2: K

Row 4: Kfb, kfb

Row 6: Kfb, k2, kfb

Row 8: K

Row 10: P2tog, p2, p2tog

BO

 

With darker brown yarn, hand-embroider the details of the bottom of the mushroom cap, referring to the photo if necessary.

 

Onion

 

In white yarn, CO 16

Row 1: K2tog across

BO

 

*For alternate toppings, the technique for the onion can easily make peppers, using either green or red yarn instead of the white.

 

To assemble: First, weave in ends on all the toppings and sew them securely to the cheese piece in whatever arrangement pleases you. Then smooth out the sides of the sauce / cheese piece (the edges will want to curl, as with any piece knit in stockinet) and align the sides evenly with that of your crust. With WS together, (both RS’s should be outwards and visible) whip stitch the edges together with the crust color, and be sure to also sew down the top part near the folded edge of the crust. Tie tight, and hide the ends underneath the cheese.

 

 

Enjoy, but don’t eat!

*Or, go share a slice and see the pizza that other crafty bloggers knit up at…

Blah, Blah, Blahhhg

Hannah (BitterSweet)35 Comments