Showing posts with label cinnamon. Show all posts
Showing posts with label cinnamon. Show all posts

Jun 20, 2017

cappuccino ice cream

A new thing with me: every week I am going to try to make some kind of sweet or desert for the family. This is a big step for me because I'm not one with a sweet tooth, but after a few decades of living with these folks, I now realize that they might be endowed with the taste for sweets.

Last week I made Chocolate Chip Banana Muffins from Everyday Vegan Eats, my first cookbook. This week I made ice cream. I made aquafaba ice cream and it is creamy and delicious! I tweaked a recipe from my book, Aquafaba and made, as per requested, Cappuccino Ice Cream.

The original version is Chocolate, and the recipe can be found HERE. It is on my publisher's site.




This version is soy based. Because I know there are people who are allergic to soy, people who are allergic to nuts and people who've just about had it with everything tasting like coconuts, I've included three versions of ice cream in my book, each with its own base: soy, cashew and coconut.

It is highly, HIGHLY important that you warm up your ice cream before eating it. If it is too frozen, it will not have the proper texture of creaminess. Leave it out about 20 to 30 minutes, depending on the ambient temperature and the size of the container.

I store my ice cream in 1-cup containers that are about 3/4 full. The smaller containers are ideal because they are individual servings and you don't keep thawing and re-freezing the ice cream, which creates ice crystals. I got mine HERE.

Here is the recipe of the cappuccino ice cream in pictures:

(1) After cooking the base and whipping the meringue, temper the base by folding in a large scoop of meringue:


(2) After tempered, add all of the meringue and fold to incorporate well:


(3) Chill this overnight. After chilling, mix it gently because separation is normal:


(4) Add the mixture to an ice cream machine:


(5) At this point it is amazing as is, as soft serve, and you should enjoy it if you can:


(6) Or you can freeze it:


(7) If frozen make sure to warm it to the proper temperature before enjoying:






Cappuccino Ice Cream
Makes about 1 quart 

Although this ice cream hardens in the freezer, it will soften perfectly after a few minutes out of the freezer because of the addition of glucose syrup. If you’d like to omit the glucose syrup, add three more tablespoons sugar to the base. 

Cream Base
1 tablespoon arrowroot or cornstarch
3 cups plain unsweetened soymilk, divided
1/2 cup lightly packed mashed firm tofu, rinsed before mashing
1 tablespoon ground cinnamon
1 teaspoon psyllium husk powder
5 tablespoons nondairy butter, melted
1/2 cup plus 1 tablespoon granulated organic sugar
1/4 cup instant coffee granules (regular or decaf)
2 tablespoons glucose syrup or light corn syrup
1/4 teaspoon sea salt
1 teaspoon pure vanilla extract

Meringue
1/3 cup aquafaba (see Note)
1/4 teaspoon cream of tartar
1/4 cup granulated organic sugar

1. Cream Base: Combine the starch with 1/4 cup of the milk to form a slurry and set aside. Combine 1 cup of the milk, the tofu, cinnamon and psyllium husk powder in a blender. Blend until very smooth. With the blender running, add the melted butter in a slow, steady stream to emulsify.
2. Transfer the tofu mixture to a medium saucepan. Add the remaining 1 3/4 cups milk, sugar, coffee, glucose syrup, and salt to the saucepan. Stir well with a whisk and bring to a boil over medium heat, making sure all the cocoa and sugar are dissolved. Add the starch slurry and reduce to a simmer, gently stirring until slightly thickened. Remove the cream base from the heat and stir in the vanilla. Transfer the cream base to a medium bowl and set aside to cool to room temperature.
3. Meringue: Add the aquafaba and cream of tartar to the bowl of a stand mixer. Using a whisk, whip the aquafaba for 10 seconds. Using a balloon whip attachment, whip the aquafaba on medium speed for 5 minutes. Increase the speed to medium-high and continue to whip for another 5 to 8 minutes, or until the aquafaba can hold stiff peaks and is climbing the side of the bowl. Add the sugar, 1 tablespoon at a time, over the course of 3 minutes and continue to whip until the sugar has dissolved, about 3 more minutes. 
4. Add a large scoop of the meringue to the cooled cream base and mix well. Add the rest of the meringue to the tempered cream base and fold to mix thoroughly. Chill in the refrigerator until completely cold, about 8 hours.  It is normal if the cream base has separated somewhat overnight. Gently mix the chilled base and, using an ice cream machine, churn the cream as instructed by the manufacturer.  Enjoy it as soft-serve immediately or transfer it to an airtight, freezer-safe container and freeze. Allow the ice cream to soften 10 to 20 minutes before serving if completely frozen.

Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/3. Cool the aquafaba completely before using. 



© 2017 Copyright Zsu Dever. All rights reserved.

Jun 15, 2011

cinnamon snail, BBQ portobello grillers, panzanella salad with tempeh

Tester

Since I haven't posted in a little while, I thought I would do three in one from Tami's Grills Gone Vegan testing extravaganza. Unfortunately, Blogger had my blog deleted for a little while and had me a quite nervous about it. Do the Word Press people have as much problems with their blogging servers? Blogger has many problems, times when I can't blog and now this blog deletion. I think I've had enough and I am seriously considering switching to Word Press.

Back to the food:

Can you picture a Cinnamon Roll as big as your dinner plate? 
Look here:



That is how big that Cinnamon Snail is. Don't get fooled by the name, this no small quiet, unassuming snail; this is a ginormous-feed-your-family-cinnamon roll. Divine! I love the ease and simplicity of this recipe. 

Next up is this saucy wonderfulness. BBQ Portobello Grillers. So good! If you are a mushroom fan, this is the recipe for you. You can use store-bought BBQ Sauce for this, but both Tami and I recommend you making her Simple BBQ Sauce, also in the book. It takes less time than buying it and costs a fraction with more than triple the taste-reward. Add some of her Creamy Cole Slaw and you are set. BBQ Perfection.


Last up is Panzanella Salad with Tempeh. Vegetables come here to soak up the summer. Tomatoes, zucchini, peppers, onions - plus other surprises marry in this flavorful, light (not drenched like most panzanella salads!) mingle of tastes. Summer on a plate.


So, there you have some teasers. Enjoy the pics!

Nov 13, 2010

cinnabon + auntie anne's pretzels (MoFo 8)




Today we are hitting the sweet spots. Not only is the cookbook giveaway Sinfully Vegan by Lois Dieterly, but to kick it off we are making Cinnabon's HUGE cinnamon roll and Auntie Anne's Pretzel.

Both are made with a sweet dough and both are gigantic. Here are two more reasons that getting a bread maker is smart, it is not just for whole wheat bread and seitan! So if ever you see a great buy on a bread machine, do yourself a favor.

The Cinnabon bakes up at three and a half inches on each side and three inches tall. Oh, yeah! Filled with brown sugar and cinnamon, this is one of those treats that is a pain to walk past in malls, but walk we must since they contain eggs and dairy. Now put your boots on because we are walking all over Cinnabon - right up to the oven to grab one of these delectable, gooey sweets. Pop the dough in your bread machine and when it has risen, roll out, sprinkle with the filling, roll up and cut large. 

Auntie Anne's Pretzels dough is just as easy: throw the ingredients in your machine, when it has risen, roll the dough into 8 - three feet long ropes. Dip in baking soda water, spray with oil and bake for 10 minutes. These beauties bake up to be almost six inches wide. Couldn't be easier. Or tastier. At least I think they were since they were all gone by the time I was done in the kitchen.

To win the cookbook, just comment. Tell me something that you like or don't like about mall food. Contest ends on Tuesday night, Nov. 16 and is open to US, Canada, Mexico and UK residents.

Cost Breakdown:

rolls:
flour, milk: $3
yeast, cinnamon, sugar: $2
Better Than Cream Cheese: $.50
Earth Balance: $.50
Total to make 8 rolls:
$6.00

pretzels:
flour, yeast: $2.50
baking soda, cinnamon, sugar: $3
Total to make 8 pretzels:
$5.50


Cinnabon


Auntie Anne's Pretzels




Aug 24, 2010

cinnamon rolls

Kate made today's lunch.

She has been wanting to make cinnamon rolls for a few weeks now. I told her she is welcome to make them as long as there is a vegetable dish to precede the meal. She agreed.

This left me with finding an easy and fast cinnamon roll recipe. I remember making one from Baking with Julia cookbook, but as we all know Julia was neither vegan-friendly nor quick. I think that particular recipe took me a day to make.

So I opted for having her make a quick sweet dough, using half whole wheat flour, and the rest using just cinnamon-roll-additions - sugar, cinnamon and Earth Balance. This is a quick dough because it does not use yeast to rise the bread; it has baking powder to do the work. Having Kate make it, it was ready in about an hour, an adult making it, it would be ready in less than 45 minutes, including baking.

Cost Breakdown:
flours: $1
sugar, cinnamon: $1
Earth Balance: $.50
maple syrup: $ 1
almond milk: $.50
Total to make 6 big or 12 smaller rolls:
$4.00