Gluten-Free Savory bake filled with sweet potatoes and mixed vegetables sauteed with onions, spices, and Beyond Meat, baked in a hearty gravy.Â Sides of roasted garlic mashed potatoes, sesame kale and mushroom gravy available a la carte.Â Pumpkin, bourbon pecan, or apple pie piled high and ready.Â Sticky cinnamon buns, blueberry or banana-chimp muffins for your mornings guests.Â Enjoy your holiday this season, and let us take care o the cooking (and baking) for one, or for everyone.
This is our shake machine.Â For years folks told us to make shakes, and I thought; 'We already have a soft serve machine, who needs shakes?Â Besides,Â we'd have to change so much to the front of the shop to fit it in anywhere. 'Â Then, about a year ago the ice cream machine bit the dust.Â Ice cream is that 'thing' that has always been a nice addition to the sweet mix, the cold dessert always on tap in the hot summer, and ready for a quick, icy pick-me-up in the afternoon.Â There was a void.Â A cold, cold void.Â And again, we started dreaming of shakes. After doing all of the oh-so-fun mini business plan, return on investment, architectural scheme and contractors plans, we decided to do an overhaul and prepare for a new beginning; a shake menu.
I won't bore you with details of endless afternoons filled with chocolate, spice, and pint after pint of ice cream.Â I won't tell you about the sugar high, the weight gain, and the peanut butter fudge shake that was so thick no one could get it through the straw.Â I surely won't tell you about the cupcake shakes that are so shameful we had to taste them with the lights off.
I will tell you that our shake menu and recipe list is growing out of control.Â And with the frozen insanity that is So Delicious, these shakes are richer than we ever could have dreamed.Â With our liquor license approval and cocktail menu launch only days away (think boozy shakes, coffee drinks with a nip, and a Bloody Mary loaded with whiskey) we can't stop the shake.
Here is Ilana's latest crav-ention; apple pie ala mode shake, inspired by our very own recipe for Apple Pie.
Apple Pie Ala Mode Shake
9 ounce vanilla ice cream (So Delicious Coconut or Soy Frozen Desserts)
4 ounces non-dairy milk (So Delicious Coconut Milk)
Â¼ tsp cinnamon
Â¼ tsp nutmeg
Â¼ cup organic apple sauce
Garnish with cinnamon or apple wedge
1.5 ounces Dark Rum (optional)
In a blender or shake-maker, add ingredients and blend until smooth.Â Garnish with an apple slice or cinnamon stick, and enjoy immediately.
While we wait for photos, here is the recipe of the cake made at this year's Green Fest at the Washington Convention Center.Â Thank you to everyone who came to watch, taste,Â participate, and purchase books. Cooking demos are always fun and even better with sticky samples of cake.Â Yum. This recipe is adapted from our winning recipe on Cupcake Wars; Gilbert Ganachfried chocolate coconut spice cake, combined with the coconut creme from our Cocnut Creme Pie Recipe.Â You can find both of these and more featured in our baking book, Sticky Fingers Sweets!
Frostingless Chocolate Spice Cake with Coconut Coulis
First, start with your cake.
1 cup sugar
1 cup flour
1/3 cup cocoa
1 teaspoon baking soda
1/4 teaspoon fine salt
3/4 cup seltzer water
1/4 cup coffee, brewed strong, cooled
1/3 cup oil
1/2 teaspoon vanilla
1 teaspoon vinegar
Preheat oven to 325 degrees F.
Line a standard cupcake pan with 12 cupcake liners. Sift the sugar, flour, cocoa, baking soda, and salt into a medium-size bowl. Set the bowl aside. In a small bowl, whisk together the seltzer water, coffee, oil, vanilla, and vinegar. Add the wet ingredients to the dry ingredients and whisk until just incorporated. Do not over mix the batter.
Fill the 12 standard cupcake cups 3/4-full and bake for 19 minutes or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.
Now, the Coulis
2 cups coconut milk, canned
3 tablespoons cornstarch
1/2 cup sugar
1/4 teaspoon salt
1 cup flaked coconut, toasted
1 teaspoon vanilla
1 tablespoon non-hydrogenated vegan margarine (recommended: Earth Balance) or coconut oil
In a small bowl, whisk together 1/4 cup of the coconut milk with the cornstarch to make a slurry. Set aside.
In a medium heavy-bottomed saucepan, combine the remaining coconut milk, sugar and salt and heat until bubbles begin to form at the edges.
Slowly pour in the cornstarch slurry while whisking. Continue to whisk while cooking for 1 to 2 minutes, or until the mixture thickens enough to coat the back of a metal spoon. Do not bring to a full boil.
Remove from heat and stir in the coconut, vanilla and margarine.
Top each layer or cupcake with coconut coulisÂ and coconut, and add any chocolate, fruit, or coconut if you wish.
The best part about running a food business is the food itself.Â If I'm having one of those days where I'm elbow deep in paperwork, hours in on phone calls, eyeballs blurry from editing, I make sure to stop and taste our wares to remind myself of who we are. The food is the foundation. Cliche but true!Â Never mind the details, the day to day, the grind.Â Its the food; the ingredients, the flavors, the sweet smells, and of course the presentation.Â Then come the details like operations, management, leases, and forecasts.Â But first, it's about the food.Â Sometimes, you have to bring it back home to remember 'why'.Â I choose to remind myself withÂ a double chocolate cookie-fest in my personal kitchen with my son, Ezra. Stop what you're doing and go make this recipe.Â Then come back and read a bit more.Â Everyone enjoys a snack while reading, especially chocolate snacks.
Double Chocolate Cookies
Yield: Makes 24 to 30 cookies
3/4 cup (6 ounces) non-hydrogenated vegan margarine (recommended: Earth Balance)
1 cup plus 3 tablespoons (8 ounces) evaporated cane sugar
1 cup (7 ounces) brown sugar, lightly packed
1/2 teaspoon vanilla
1/2 cup soymilk
1/2 cup oil
3 cups all-purpose flour
1 cup cocoa powder
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
- In the bowl of a stand mixer, cream the margarine, sugars and vanilla with a paddle attachment until fluffy, about 2 to 3 minutes. Scrape the bottom of the bowl and mix again to ensure all ingredients are combined, about 30 seconds more.
- In a separate bowl, whisk together the soymilk and oil. Slowly add soymilk mixture to the sugar and mix to combine.
- In a separate bowl, whisk together the flour, oat flour, cocoa powder, baking powder, baking soda and salt. Add to the wet ingredient and mix until combined.
- Scrape the dough from the bowl onto a clean work surface. Roll the dough into a 12-inch log. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 350Â° F.
- Line 2 baking sheets with parchment or spray with pan spray.
- Remove the dough from the refrigerator and roll into 1" balls.
- Place the balls on the baking sheet at least 2 to 3 inches apart. Press down into uniform size and Bake for 9 to 11 minutes (softer cookie, less time.Â crunchier cookie, more time). The tops will look dry when done.
The best thing about strawberry picking is how the scent of the sweet little heart shaped berries follows you around for days; your car, your clothes, your kitchen, and your fridge.Â It's almost too much, but it's never enough. My local farm growing up was Greg's Farm in Red Hook, New York.Â Every sunny summer weekend was spent hunched over, row after row, picking the ripest of the bunch and leaving some to ripen for next weekend.Â My mom always said they should have weighed he kids before and after and charged accordingly.Â I have a hunch they should've weighed the parents too.
So we're adding to the strawberry fun with our strawberry lemonade whoopie pies; lemon-y cakes filled with strawberry frosting.Â Available all month in our shop, or make your own at home.Â Here's how;
Strawberry Lemonade Whoopie Pie
Yield:Â Makes 12 large or 24 small whoopie pies
3 1/2 cups (17 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (8 ounces) non-hydrogenated vegan margarine (recommended: Earth Balance)
2 cups (14 ounces) sugar
Zest of one lemon
1 tablespoon egg replacer (recommended: Ener-G)
1/4 cup water
2/3 cup lemon juice
1 teaspoon vinegar
Strawberry frosting, recipe to follow
- Preheat the oven to 350Â° F.
- Line two baking sheets with parchment paper; set aside.
- In a large bowl, whisk together flour, baking powder and baking soda and set aside.
- In the bowl of a stand mixer, cream the margarine and sugar with the paddle attachment until light and fluffy, about 2 minutes. Scrape the sides and bottom of the bowl.
- In a small bowl, whisk together the egg replacer and water.
- Add egg replacer and lemon zest to the sugar mixture and mix until well combined.
- Combine the lemon juice and vinegar and add to the mixture, alternating with the dry ingredients, and mix until incorporated. Do not over mix.
- Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
- Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
1/4 cup plus 2 tablespoons non hydrogenated vegetable shortening (recommended: Earth Balance)
2 tablespoons non-hydrogenated vegan margarine (recommended: Earth Balance)
1 1/4 ounces strawberry puree, store-bought or homemade*
1 1/2 cups 10x powdered sugar
1 1/2 teaspoons lemon juice
- In the bowl of a stand mixer, whip shortening and margarine until completely combined.Â Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly.
- Add the strawberry puree and mix until incorporated. Scrape the bottom of the bowl.
- On low speed, slowly add sugar a little at a time.
- Add the lemon juice and mix to combine. Scrape the bottom of the bowl, and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes.
Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of frosting on the flat side of half of the cookies. Top with the remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
*For homemade puree:
1 Â cup strawberries, hulled, fresh or frozen
- In a medium, heavy-bottomed sauce pan, heat strawberries on medium high heat, stirring constantly until they break down, about 15 minutes.
- Remove from heat and blend with an electric hand emulsifier.
- Return to heat and cook down until most of the liquid is evaporated, about 15 minutes.Â Let cool completely before using.
A year ago, we made it through the first round of Cupcake Wars All-Stars with this sweetie, and ultimately took home the win.Â We owe you one, Brown Sugar. Thank you, Rolling Stones for coming up with such a delicious and catchy tune.Â The lyrics are, shall we say, a bit dated, but no one can deny the deliciousness of brown sugar cake topped with Rum frosting and brown sugar brittle.Â Have fun, enjoy, and let us know what you think.
Rolling Stones Brown Sugar Cupcake with Coconut Custard Filling, Spiced Rum Frosting and Cracked Brown Sugar Brittle
Recipe courtesy Sticky Fingers Bakery, Cupcake Wars, 2011
1 1/2 cups unbleached flour
1/4 teaspoon baking soda
1/4 teaspoon salt
9 ounces brown sugar
4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
1 1/2 tablespoons egg replacer, (recommended: Ener-G)
1/4 cup plus 2 tablespoon water
3 teaspoons vanilla
1/2 cup soy milk
1/2 teaspoon vinegar
Coconut Custard, recipe follows
Spiced Rum Frosting, recipe follows
Brown Sugar Brittle, recipe follows
Special equipment: an electric kitchen scale
Preheat oven to 350 degrees F.
Line a standard cupcake pan with 12 standard cupcake liners. Sift the flour, baking soda, and salt into a medium-size bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the brown sugar and the margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water, egg replacer and vanilla and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. In a small bowl, combine the soymilk and vinegar and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the 2, ending with the soymilk.
Fill the 12 cupcake liners 3/4-full with batter and bake for 19 minutes, or until a toothpick inserted into each cupcake comes out clean. Cool the cupcakes completely.
2 cups full fat coconut milk, canned
4 ounces sugar
1/4 cup cornstarch
In a medium heavy-bottomed sauce pot, stir together 1 3/4 cups of the coconut milk and sugar.Â Heat on medium-high until the mixture begins to bubble around the edges.Â In a small bowl, mix the remaining coconut milk and cornstarch into a slurry.Â Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip.
Yield: 2 cups
Spiced Rum frosting:
8 ounces non hydrogenated vegetable shortening (recommended: Earth Balance)
8 ounces non-hydrogenated vegan margarine (recommended: Earth Balance)
1 pound 8 ounces 10x powdered sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/4 cup dark rum
In the bowl of a stand mixer, whip shortening and margarine until completely combined.Â Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add sugar a little at a time. Add the spices and mix. Scrape the bottom of the bowl. Add rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all ingredients are combined and frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip.
Yield: 2 quarts
Brown Sugar Brittle:
1 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon salt
1/4 cup water
1 teaspoon non-hydrogenated vegan margarine (recommended: Earth Balance)
1 teaspoon baking soda
Line a cookie sheet with parchment paper and set aside. In a medium heavy bottom sauce pan, boil the sugar, corn syrup, salt and water, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300Âº F. Remove from heat and stir in the margarine and baking soda. Pour the mixture into the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers.
With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Brown Sugar Brittle.
Prep Time: 60 minutes
Cook Time: 60 minutes
Inactive Prep Time: 10 minutes
Ease of Preparation: Intermediate
November is World Vegan Month and to celebrate, GO Veggie!, formerly Galaxy Nutritional Foods, wants to share a little something special with Sticky Fingers followers and fans. Itâ€™s a coupon for $1.50 off their new GO Veggie! Dairy Free cream cheese so you can try it out this holiday season. Link to Coupon Offer:
This vegan cream cheese has a great taste and a wonderfully creamy texture. Try it out in our Pumpkin Whoopie Pies (*recipe below).
What are you waiting for? Go claim your coupon and get cooking. If you want more from GO Veggie!, including the inside scoop on new products like their new dairy free and vegan shreds and slices (!!!) be sure to like them on Facebook, and follow them on Twitter. Enjoy!
Yield: Makes 12 large or 24 small whoopie pies
3 cups (15 ounces) all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 1 tablespoon ground cinnamon 2 teaspoons ground ginger 1 teaspoon ground cloves 1/2 teaspoon nutmeg 1/2 teaspoon allspice 2 cups (14 ounces) brown sugar, packed 1 cup vegetable oil 3 cups canned pumpkin 1 tablespoon egg replacer (recommended: Ener-G) 1/4 cup water 1 teaspoon pure vanilla extract Cream cheese frosting, recipe to follow
1.Â Â Â Â Â Preheat the oven to 350Â° F.
2.Â Â Â Â Â Line two baking sheets with parchment paper; set aside.
3.Â Â Â Â Â In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and allspice.
4.Â Â Â Â Â In the bowl of a stand mixer, mix together brown sugar and oil with the paddle attachment until well combined.
5.Â Â Â Â Â Add pumpkin puree and mix until combined.
6.Â Â Â Â Â In a small bowl, whisk together the egg replacer and water.
7.Â Â Â Â Â Add egg replacer and vanilla to the pumpkin mixture and mix until well combined.
8.Â Â Â Â Â Add the flour mixture to the pumpkin mixture, about a cup at a time, and mix until fully incorporated.
9.Â Â Â Â Â Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart.
10.Â Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
Cream Cheese Frosting: 1/3 cup non-hydrogenated vegetable shortening (recommended: Earth Balance) 4 ounces non-dairy cream cheese, softened (recommended: GO Veggie!) 1 1/2 cups confectioners' sugar 1 teaspoon vanilla extract 1/2 teaspoon lemon juice 1 to 2 drops of lemon oil (optional)
1.Â Â Â Â Â In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening until smooth.
2.Â Â Â Â Â Add cream cheese and beat until well combined.
3.Â Â Â Â Â Add confectioners' sugar, vanilla, lemon juice and lemon oil and beat just until smooth. (Frosting can be made in advance. Cover and refrigerate, but let stand at room temperature to soften before using.)
To assemble: Transfer filling to a pastry bag. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Top with the remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.