Mocha Me Crazy

Crispy edges shatter upon the most tender, tentative of bites, giving way to a gently chewy interior rife with toasted nuts. Sweet, but balanced by the naturally bitter nuances of coffee and dark cocoa, this riot of flavor and texture all comes in a modest, unassuming little bar. While most holiday cookies are lavished with bold frosted jewels and colorful sugar crystals, the prettiest confections would be hard-pressed to compete with such unvarnished indulgence. Most would dub such an accomplishment as a resounding baking success, so it might come as a surprise that the whole lot of them was almost destined for the trash heap.

Though glorious in their own quiet sort of way, these treats were born of much loftier aspirations- Literally. Back in the very early stages of aquafaba awareness, many crazy experiments were carried out in the name of science, and sweet tooth-fueled cravings, of course. Admittedly, the frustration of failure has darkened the memory of their origins, so it’s hard to say exactly what I had intended while dutifully whipping chickpea brine into submission. A seriously nutty sponge cake, perhaps? Regardless of intention, the results fell flat.

Trying hard to salvage the thin, brittle sheet of confectionery matter, I picked up the pieces and dutifully went through the motions of styling and photography, but remained dispirited. If not for certain interlopers that kept swiping errant crumbs and strongly suggesting that a proper taste test was in order, the recipe would have immediately hit the digital dust bin. Thank goodness for that persistence which saved a new family favorite.

Rising from the ashes and crumbs, I’m pleased to finally present these Mocha-Nut Bars as part of Rodelle’s 2017 Holiday Cookie Campaign. Pooling together some of the brightest (and sweetest) minds in the blogosphere, there’s no shortage of sugar or spice here. In fact, the master bakers at Rodelle have taken it upon themselves to ensure that, and have generously offered to provide their unrivaled baking cocoa for many more rounds of delicious experimentation.

GIVEAWAY ALERT! Enter to win one of two 8-ounce jars of this superlative baking cocoa by telling me in the comment section: What has been your most delicious recipe “failure” or mistake to date? Log your submission and find more ways to enter though the official giveaway form.

Baking, as with most things in life, doesn’t always go exactly according to plan on the first try. The only real mistake, however, would be letting those challenges prevent us from finding entirely new successes in the process.

Mocha-Nut Bars

1/2 Cup Toasted Pistachios, Chopped
1/2 Cup Toasted Cashews, Chopped
1/2 Cup Toasted Pecans, Chopped
1/2 Cup Almond Meal
2 Cups Confectioner’s Sugar
1/3 Cup Dutch-Processed Cocoa Powder
1/3 Cup All-Purpose Flour
2 Teaspoons Instant Coffee Powder or Granules
1/4 Teaspoon Salt
1/4 Teaspoon Baking Soda
1/4 Cup + 2 Tablespoons Aquafaba
2 Tablespoons Olive Oil
3/4 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees and lightly grease a 9×9-inch square pan.

Mix together the nuts, almond meal, confectioner’s sugar, cocoa powder, flour, instant coffee, salt, and baking soda. Make sure there are no clumps, and that all the ingredients are well distributed throughout before proceeding.

Place the aquafaba in the bowl of your stand mixer and whip on high speed for about 10 minutes, until light and fluff. Slowly add in about half of the dry mixture, mixing gently until incorporated. Fold in the remaining half by hand using a wide spatula. Add in the oil and vanilla last, stirring as little as possible to keep the batter nice and airy.

Spread the batter into your prepared pan and bake for 20 – 25 minutes, until the top is glossy (but not wet) and slightly crackled in appearance. Let cool completely before slicing. Store in an airtight container for 3 – 5 days.

Makes 12 – 16 Bars

Printable Recipe

Advertisements

Catch More Flies with Vinegar Than Honey

Vinegar is having a moment right now, bolstered by the rising popularity of experimental pickling, increasingly sour drinks, and infused dressings. Perhaps it’s the natural reaction to being saturated in sweetness from morning to night, a palate cleanser in between sugary snacks and unbalanced entrees, that’s driving the trend. Whatever the case may be, it’s hardly an innovative thought; early American pioneers were hip to the vinegar hype way before it was cool.

Imagine those cold, dark days, before refrigeration was even a wild dream, when seasonal fruits were far from reach but demands for dessert were still as urgent as ever. Reach into the cupboard and pull out the first viable flavoring agent, and undoubtedly, you’d find a bottle of good old white vinegar in your hand. Blended into a simple, creamy custard and set inside a golden brown crust, classic vinegar pie is a study in careful contrasts. Bright and bold, yet not overly acidic, only an expert baker could have pulled of this early combination with success, as the tiniest tweak in ratios could have skewed those slices towards seriously astringent territory.

Though that same scarcity is no longer a concern, there’s still much to glean from this old-fashioned approach. What if we took that concept and kicked up the flavor a bit? Select a more full-bodied vinegar and create a flavorful fruit filling that still pays homage to its origins.

Apple cider vinegar, the workhorse souring agent of the kitchen, finally gets a shot at the limelight in this sweet-and-sour treat. Fresh applesauce, ripe with the essence of the orchard, sets the tone, singing the song of autumn harvest and bounty. Naturally, this is best using homemade applesauce, but certainly works with any quality store-bought option. Heck, you could even go crazy and keep it chunky for some added textural excitement.

Simple, homely by the kindest of descriptions, those unassuming slices will take your guests by surprise. Each bite packs a real punch, while remaining impossibly well-balanced on the palate. It’s not a new idea, but one that’s executed just right.


Apple Vinegar Pie

1 Unbaked Classic Crust (page 36 of Easy as Vegan Pie) in a 9-Inch Round Pie Pan

1/4 Cup Vegan Butter, Melted
2/3 Cup Light Brown Sugar, Firmly Packed
1/2 Cup Tapioca Flour
1/2 Teaspoon Baking Powder
2 Cups Unsweetened Applesauce
2 Tablespoons Apple Cider Vinegar
1 Teaspoon Vanilla Extract

Preheat your oven to 350 degrees.

Prepare the custard by simply whisking together all of the ingredients for the filling until smooth. To make really fast work of this, you could toss everything into your food processor or blender, too. Pour into your prepared pie crust and bake for 60 – 70 minutes, or until softly set. It should still jiggle in the middle when tapped because just like a cheesecake, it will continue to firm up as it cools.

Let cool at room temperature before moving into the fridge, and chill for at least 4 hours before slicing. Top with whipped coconut cream and sliced fresh apples for a bit of extra flare, if desired.

Makes 8 – 10 servings

Printable Recipe

Poached Trade

At their bare essentials, all holidays are based around eating and drinking to some degree, but none more so than Thanksgiving. In fact, it’s the main event! Without the gluttonous, butter-soaked spread, it would be just another family meal. Our excuse is that we’re merely celebrating the great bounty we’re so fortunate to receive, but somewhere along the line, it becomes a battle between man and sweatpants, seeing which will give under the pressure first.

Today, I would like to offer you the antidote to that over-the-top indulgence, in the form of a persimmon. Elegant simplicity defines this plate; more of a procedure than a full recipe, the most essential step is one not written in the instructions. Start with only the very best fruit, or don’t bother starting at all.

I would never suggest that such a humble dessert, delicious as it may be, could ever replace the traditional slab of pumpkin or pecan pie. Rather, consider each one a sweet little snack that’s something extra special for the occasion. Serve these dainty orange orbs midday to stave off that familiar, gnawing hunger while dinner slowly roasts to prevent the inevitable frenzied binge. Alternatively, save them for the following day when those sticky, crumbly, half-eaten pies aren’t nearly so appealing.

Poached Persimmons

5 Fuyu Persimmons, Stemmed and Peeled
3 Cups Pineapple Juice
2 Tablespoons Dark Rum
2 Inches Fresh Ginger, Sliced
1 Vanilla Bean, Split
Zest of 1 Orange, Peeled Off in Strips
2 Tablespoons Cornstarch

Whipped Ginger Fluff:

1/4 Cup Aquafaba
1/2 Cup Granulated Sugar
3/4 Teaspoon Ground Ginger
1/2 Teaspoon Vanilla Extract

5 Tablespoons Toasted Pistachios, for Garnish

Core out the persimmons, removing the calyxes, and peel. Place them in a medium saucepan along with the pineapple juice, rum, fresh ginger, vanilla bean, and orange zest. Bring the liquid up to a boil, reduce to a simmer, cover, and gently cook for 20 – 30 minutes, until the fruits are fork-tender.

Remove the persimmons with a slotted spoon, leaving the excess poaching liquid behind in the pan. Remove and discard the ginger pieces, spent vanilla bean, and orange peel. Whisk in the cornstarch and return it to the heat. Bring the mixture back to a boil, whisking periodically, until thickened. Set aside.

When you’re ready to make the fluff, begin whipping the aquafaba in your stand mixer on low. Gradually increase the speed all the way to the highest setting and slowly begin adding the sugar and ginger together. Once incorporated, add in the vanilla. Continue whipping for about 10 minutes, until light and fluffy.

To serve, spoon a dollop of the ginger fluff on top of each persimmon and top with a tablespoon of the pistachios. Divide the sauce equally between the plates and enjoy warm.

Makes 5 Servings

Printable Recipe

Clear-Cut

Alinea set the internet on fire once again with another avant-garde culinary masterpiece, drawing on the pumpkin spice craze to further propel it into a viral hit. Perfectly clear pumpkin pie, glossy and ethereal, gently quavered in the brief Instagram video, a tiny wedge being turned over and examined by a disembodied hand. Mesmerizing, confounding, the attraction is instant and irresistible.

#surrealism, indeed.

I tried to look away, to ignore the hype, but curiosity got the best of me, as it always does. A homemade rendition would never be able to stand up to the original for lack of fancy equipment, unless you happen to have a centrifuge and rotary-evaporator lying around to extract clear, condensed liquid from pumpkin puree, but that doesn’t mean we can’t play with the concept. Drawing inspiration from this wild idea and combining it with the pumpkin spice trend that ignores the actual gourd, my take is admittedly more translucent than transparent, but nonetheless a whimsical departure from the ordinary orange slice.

Translucent Pumpkin Spice Pie

1 (8-Inch) Graham Cracker Crust, Baked
3 Cups Water
1 Cup Granulated Sugar
1 1/2 Tablespoons Pumpkin Spice Extract
1 Tablespoon Agar Powder
1/8 Teaspoon Salt

Combine the water, sugar, pumpkin spice extract, agar, and salt in a medium saucepan over medium heat. Whisk periodically until the sugar has fully dissolved. Bring to a rolling boil and cook for 2 more minutes. Gently pour the mixture into your prepared crust so as not to kick up lots of loose crumbs. Let the pie cool to room temperature before moving it into the fridge to chill. Once fully set (about 1 to 2 hours), slice and serve!

Makes 8 Servings

Printable Recipe