Welp...one of the few recipes that we use all the time that hadn't been on this blog is this one for chocolate zucchini cake. I originally found it here, and would just link people to it...except that that whole damn site is now dead of linkrot. So....( Recipe... )
Ok, so, I made this tonight: an interesting crustless cheesecake that doesn't taste anywhere near as much like white chocolate as one might think.
- 2 ea 250g pkg cream cheese, softened
- ⅓ cup sugar
- 1 tsp lemon juice
- 6 sq Baker's white chocolate (total 170g), melted
- ¾ cup sour cream
- 2 ea eggs (we used powdered egg replacer; it worked well)
- 1 tsp vanilla
- 1 cup sour cream
- 2 tbsp sugar
Preheat oven to 450℉.
Beat cream cheese, sugar and lemon juice together until smooth. Add melted white chocolate, sour cream, eggs and vanilla. Beat until well combined.
Pour batter into a lightly greased 8½" springform pan. Bake at 450℉ for 10 minutes, then reduce heat to 250℉ and bake 30-35min more. Beat together topping ingredients, spread over cheesecake, and return to oven for 5 more minutes.
After removing, run a knife around the sides of the cheesecake; let cool completely before removing sides of springform pan.
Refrigerate at least 5 hours and preferably overnight. Optional garnishes: white/chocolate curls, fruit, fruit coulis.
That being said, it was good, but nowhere near as fantabulous as this relatively-easy no-bake chocolate cheesecake we made earlier in the week. I used some leftover oreo crumbs we had on hand in place of the crushed-up digestives, and the result was highly awesome. That's going to be my go-to cheesecake recipe from this point forward.
Obscenely rich, completely vegan. An excellent way to get tofu into those who profess to loathe it. We had a family friend proclaiming how horrid tofu was as he was working his way through his third slice of this.
(This is a very slightly tuned-up version of a recipe in the Rebar Cookbook. Said cookbook is Full of Good and Wonderful Things, and I will not stop plugging it until everyone has a copy. =)
- 3 tbsp sugar
- 1 cup spelt flour (or unbleached white flour)
- ⅓ cup toasted cashews (or substitute whole-wheat flour)
- ⅛ tsp salt (omittable)
- ½ tsp cinnamon
- ¼ tsp powdered ginger
- ¼ cup vegetable shortening
- 3 tbsp vegetable oil
- ½ tsp vanilla
- 1 tsp vanilla
- ¾ cup sugar
- 2½ boxes extra-firm silken tofu
- 1lb dark chocolate
- ⅛ tsp salt (omittable)
- 2 tsp espresso powder (optional)
Preheat oven to 350℉. Grease an 8" springform pan.
Place sugar, flour, cashews, salt, cinnamon & ginger in a food processor. Whiz until finely ground. Add shortening; process until well blended. Turn out into a bowl; add oil & vanilla. Mix well. Press the mixture into the bottom of the springform pan. Bake for 15 minutes; set aside & let cool.
Drain the tofu; purée in a food processor until smooth. Add sugar, vanilla & salt; mix well. Melt the chocolate in a double boiler. Fold the melted chocolate into the tofu mixture & mix thoroughly.
Pour the filling over the baked crust. Bake for 35min or until firm. Cool completely on a wire rack. Refrigerate overnight before serving. Omnomnom.
Grant loaves: super-easy to make whole wheat bread with a super-dense texture (almost muffin-like, with a crisp, substantial crust). No kneading. Minimal time commitment - scratch to bread in 90 minutes.
This is a dense bread that goes well with butter, jam, or a nice cheese. Also great with soups, stews, and the like. Won't fit in a garden-variety toaster, but toasts up nicely in a toaster oven. Definitely not sandwich bread.
The original recipe appeared in a British cookbook published in the 1940s, written by Ms. Doris Grant. It's exactly the kind of bread recipe I'd be looking for if I were working shifts at the munitions factory but still expected to bake fresh bread for the family every day.
The recipe as I remember it, cut down to one loaf instead of the original batch of three:
- 1⅔ cups warm water (yeast-friendly; ~95-100℉ or ~38℃)
- 1 tsp brown sugar (the darker the better)
- 1 tsp yeast
- 4 cups whole-wheat flour
- 1 tsp salt
The temperature of all ingredients is key, so if you should happen to keep your flour in a coldroom or some such, bring it into the kitchen and let it warm up a bit.
Grease a loaf pan.
Stir the sugar into the water until dissolved, then add the yeast. Sift the flour and salt together into a bowl, or if you're like me, dump them both into a bowl and run a whisk through them a few times to mix. After about ten minutes or so, when the yeast is foamy and happy, make a well in the middle of the flour and pour the yeast & water in. Stir with a wooden spoon, working the dry outsides towards the center. Mix for about a minute. Again, if you bake like I do, you'll get annoyed with the stirring process after about 30 seconds and mix in the remaining dry bits with your hands. ^_^;
Form into a loaf and dump it into the greased loaf pan. Let rise in a warm place for ~30 minutes, until the loaf has increased in size by about a third.
While the bread is rising, preheat your oven to 400℉. Bake for 40 minutes. When done, the loaf should have a substantial crust and sound hollow when tapped on the bottom. Turn out onto a wire rack to cool.
Made a veganized version of these this morning and they turned out very nicely. Subbed Earth Balance out for the butter (first time baking with it; it's neat stuff, eh?) and ¾ cup soymilk + ¾ tbsp cider vinegar for the buttermilk.
Left out the dried fruit because we didn't have any on hand, but even with only ½ cup of chocolate chips, they were still quite busy. I can see these being repeated for a nice breakfast treat at home or work; they're relatively quick to make, and much less sickly than store-bought doughnuts or pastries.
We're vegetarian, I'm lactose-intolerant, and my youngest daughter is allergic to eggs, so vegan food makes with the happy for us. Birthdays get interesting, since the requisite centerpiece cake is problematic: most any bog-standard cake contains eggs, and we can't dodge the issue with an ice-cream cake either.( Recipes follow... )