Mocha Cappuccino Cookies

Saturday, April 6th, 2013

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From The Vegan Cookie Connoisseur! They didn’t spread out quite as much as I expected – I think the cookies are supposed to be a little thinner, though it’s hard to tell from the picture in the book – but they’re still quite good. Crispy on the outside, soft and chewy on the instead, just how cookies ought to be!

I was really craving some soft, chewy chocolate chip cookies, the likes of which you’d find in the store, but most of the chocolate chip recipes in VCC call for applesauce, and I’m all out. Been pounding it with my morning bran flakes something silly. Ah well. Next time fer sure.

On another note, the older I get the less I seem to appreciate chocolate in my cookies. I’m seriously starting to think that there’s something wrong with me. Like, none of my favorite recipes in The Vegan Cookie Connoisseur contain chocolate. Iced Caramel, Chai, Eggnog, Oatmeal Cream Pies – not a flake of chocolatey goodness to be found. Crazy, right? I thought this was supposed to work in reverse with us ladies. Maybe I should talk to a doctor or some food about this?

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Food it is.

Eat to the Beat: Vanilla Espresso Shake & The White Stripes

Monday, October 29th, 2012

 

The song: “One More Cup of Coffee” by Bob Dylan (and covered by The White Stripes; lyrics)

The foodstuff: A Vanilla Espresso Shake from American Vegan Kitchen

The connection: Espresso-flavored milkshakes – my kind of coffee!

 

Vanilla Espresso Shake from American Vegan Kitchen (0005)

 

This milkshake was inspired by the shakes served at Strong Hearts Cafe in Syracuse, NY, which American Vegan Kitchen author Tami Noyes visits frequently on her way to Vermont. While I don’t need an excuse to indulge in frozen desserts – be it soft serve, ice cream cookie sammies, sundaes, milkshakes, whatever – an espresso-flavored shake is the perfect partner for this Bob Dylan song. I gave up hot coffee ages ago – I took my coffee with so much sugar and soy creamer that I started to fear for the integrity of my teeth (“Want some coffee with your sugar?”) – and so coffee-flavored desserts are the closest I get to the stuff nowadays.

The Vanilla Espresso Shake is about as lip-smacking good as you’d expect. Coffee crystals, vanilla ice cream, vanilla soy creamer, and vanilla extract – that’s it! Bliss can be yours in 90 seconds or less.

For the ice cream, I used the Vanilla, I Scream! from The Tipsy Vegan, which I had left over from last week. I was right: the coffee and (extra) vanilla flavoring completely eradicated the “blah blahness” of the silken tofu I complained about previously. Score! I know what I’ll be doing with the rest of it, wink wink.

 

Vanilla Espresso Shake from American Vegan Kitchen (0023)

 

Supposedly this recipe serves two, which is kind of laughable: it doesn’t even fill up one medium-sized glass! (And I added a little extra creamer, too!) The milkshakes you find at, say, The Chicago Diner are easily double this. Not to imply that I could have eaten more; one recipe was enough for me. But split this with a friend? NEVER!

 

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re: today’s soundtrack, I chose the White Stripes cover of “One More Cup of Coffee,” cause it’s creepier and thus more appropriate for the season. Best described as charmingly awful, Bob Dylan’s singing voice – which I love! – just doesn’t suit this song the way Jack White’s does. IMHO! No haters!

 

veganmofo 2012
Eat to the Beat

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Banana Ice Cream with Chocolate Espresso Sauce

Wednesday, August 1st, 2012

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One-ingredient banana ice cream topped with chocolate espresso sauce – your morning shot of fruit and caffeine in one delicious bowl. (Or mug, I don’t judge.) Add some granola if you’re feeling especially ravenous.

Breakfast? It’s served.

 

Chocolate Espresso Sauce

(Makes a pint of sauce.)

Ingredients

1/2 cup vegan margarine
1/2 cup sugar
3/4 cup cocoa powder
1-3 tablespoons instant coffee (1 tablespoon for a slight hint of coffee, 3 for that full-on espresso effect)
1 cup coconut milk, divided
2 teaspoons arrowroot powder
2 tablespoons agave syrup
1 teaspoon vanilla

Directions

1. In a small bowl or mug, combine 1/3 cup of coconut milk with the arrowroot powder. Whisk well and set aside.

2. In a medium saucepan, melt the margarine over medium-high heat. Add the sugar, cocoa powder, instant coffee, agave syrup, and the remaining coconut milk; mix well. Bring to a slow boil, stirring constantly, and allow to boil for several minutes.

3. Remove from the heat and immediately add the arrowroot “slurry” and vanilla extract. Allow the sauce to cool on the counter top and then transfer to an airtight container. Store in the fridge.

Iron Chef #2: Chocolate Chip Banana Ice Cream, with a Caffeinated Coffee Kick!

Saturday, October 15th, 2011

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Fuck you, Monday! You ain’t got nothing on vegan breakfast ice cream!
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My very first Iron Chef Challenge, y’all! 2011 is the first year I’ve ever felt confident enough of my culinary abilities to join in, and I hope my Chocolate Chip Coffee Banana Ice Cream doesn’t disappoint.

As you’ve probably already guessed, the ingredients for this challenge are (drumroll please!) banana and coffee. I really wanted to cook up a batch of banana pancakes, topped with coffee-infused syrup (what can I say, I’m on a pancake kick!), but just didn’t have the time.

(We’re sealing the concrete floors this weekend! I know it sounds like a drag, but it’s so worth it in the end. When freshly sealed, the floors look like they have a candy-coated shell! So rad! And then someone – *cough* Mags *cough* – pees in the hallway and it’s all downhill from there.)

Instead I settled on coffee-flavored banana ice cream (as always, no ice cream machine required!), which fits in nicely with two of my themes (meant in the loosest sense of the word!) this mofo, namely ice cream and frugality.

I was a little skeptical of the banana-coffee flavor combo – especially since the taste of bananas can be overwhelming in these ice creams, what with bananas serving as the base and all! – but this is one delicious dessert. The bananas complement the coffee nicely, and how can you go wrong with chocolate?

Okay, so maybe coffee is a bit more than just an accent flavor, but the good news is that you can vary the strength of the coffee according to your tastes. Use two teaspoons for a light touch, or four (or more!) for a stronger brew. Decaf or no, it’s your call. But may I suggest this is as an early morning pick-me-up? Coffee and fruit, all in one convenient little bowl. So simple, yet so divine.
 

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The artsy crop.
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Chocolate Chip Coffee Banana Ice Cream

(Makes slightly more than one quart of ice cream.)

Ingredients

4-5 over-ripe bananas, peeled, sliced and frozen
1 teaspoon vanilla extract
1/4 cup soy milk or – better yet – soy creamer
2 to 4 teaspoons instant coffee, depending on how strong you like your ice cream! (I used three.)
1 to 2 tablespoons sugar (to taste)
1/2 cup chocolate chips or chocolate bark

Directions

In a small mug, whisk the soy milk with the instant coffee. Combine the frozen bananas, vanilla extract and coffee in a food processor and mix until smoothly blended. Sample the batter and, if it’s not sweet enough for you, add a tablespoon or two of sugar (or other vegan sweetener) and the chocolate chips or bark and process until blended. Try not to overprocess the batter, as this can result in soupy ice cream. If the soft serve is too much on the soft side, transfer it to a covered container and store in the freezer for an hour or until it’s thickened up a bit.

Optional: for more finely chopped chocolate chunks, process the chocolate chips or bark first, and then add the bananas and follow the directions from there.
 

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Soft serve, freshly whipped.
(Ignore the icky Cool Whip container, mkay?
It’s a throwback from my pre-vegan days.
Reuse, then recycle!)
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