Snarkychef’s Neighborhood

Jelly Donut Cupcake

asynja
Jul 14, 2008
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Jelly Donut Cupcake

Source: Veganomicon

Comments: I had no shortening and cupcakes were mandatory at our work potluck. I was tired, and I crammed 2 dozen into the oven. Note to self: don't ever do that again. Half of them burnt. I'm sure this is a fine, and probably excellent recipe when the bottoms aren't charred! Haha! They were easy to make, and the coworkers didn't care about the bottoms. The charred bits peeled right off with the wrapper. Next time...no shortcuts. Also, I need an oven thermometer! My second batch is always "well done" because of the heat, and I'd like to know how much hotter it gets.

Apple Peanut Butter Caramel Bars

asynja
Jul 14, 2008
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apple-peanut butter-caramel bars

Apple Peanut Butter Caramel Bars

Source: Veganomicon

Comments: I don't learn. Some days (well, this was the same weekend I made the rice crispie things) I just can't get things to gel. This time it was the graham cracker crust. Totally fell apart. And I had cut into it. And it was a gift. My inlaws aren't into "omg pretty" stuff, so they didn't care that the bottom was all over the place. In fact, I heard they tipped it into a bowl and chowed down. I wasn't a huge fan but I'm not in love with peanut butter and fruit. The husband however asked for a repeat performance. Sure...as soon as I can get a damn crust to stick together, or keep it in the pan!

Peanut Butter Chocolate Bars

asynja
Jul 14, 2008
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peanut butter chocolate bars

Peanut Butter Chocolate Bars

Source: The Joy of Vegan Baking

Comments: Made these for the 4th of July. I was disappointed that they fell apart and were not solid enough. Honestly the Chocolate Rice Crispy Squares I made were better, but these were excellent right out of the fridge. There were devoured, and I had none to take home so I take it they were a hit. There were leftovers of everything else ;) I'd probably make them again because I like the chocolate and pb seperated, but I'd add more to the crispies so that they stick together. I knew it wasn't enough when I was doing it, but tried to trust the recipe.

Nothing is the same

Guycita
Jul 6, 2008
16 comments

As you may have noticed, I have not been posting very frequently lately. I still haven't delivered the Clapton concert recap I promised in my last post (let's just say the story involves an outdoor venue, torrents of rain, a drunk and pushy mob, and a nearby tornado), nor have I written about how I finally made The Big Cut last month (11 inches, baby!). And I honestly don't think I will ever get around to composing either of those posts. The fact is that Mr. G and I have been dealing with some news that has rocked (and will continue to rock) our world:

Check out our quads!

In the months ahead, I will endure an extremely high-risk pregnancy and hopefully deliver four healthy babies. After that, I imagine that our lives will be full and crazy and difficult and fun. But I already see Mitad Mitad as a record of an old life, when things were simpler and much more trivial, and I have no interest in anything but incubating these babies for as long as possible. So this is Guycita, signing out. Thanks for reading, and wish us luck!

Kaim Argonar

Komala
Jul 6, 2008
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Kaim

Long time no post (yet again), eek.

I've been playing Lost Odyssey non-stop lately... at the rate I'm going I'll probably be finished in another week. :P I'm enjoying it immensely though!

The Leaning Tower of Cake

Annie
Jul 5, 2008
2 comments

Here's another quickie........

I've been so busy lately, it's not even funny......for me, there is no such thing as "spare time"! Ha ha!

There a very trendy cake design out there that's been around for a number of years now. It's very popular and won't be going away any time soon mostly because, well, it's fun and cool looking. The originator of this design is Polly Schoonmaker who has trademarked it as a Whimsy Cake. She is the only decorator who can legally call it that. Other decorators, answering the call of their clients have copied the design but have called it things like "topsy turvy cake", "crooked cake", "slanted cake" and "mad hatter" cake. I like to call it a "Polly Cake", because as a fellow cake artist, I like to give credit where credit is due!

Here is an example........and this one really IS a Mad Hatter cake:

Madhatter

2 comments

At the request of the bride, this cake doesn't slant or lean like most of the others do, like this:

Psychopolly

I really like doing these cakes because they are a little offbeat.....sort of like me. They also offer so many opportunities for creativity......here's another one I did (one of my personal faves):

Cakedeluxe

A lot of cake artists have their own way of constructing these suckers, and some methods are overly complicated and unnecessary. I recently posted a little tutorial on how I do it, along with crude caveman drawings to illustrate my instructions. It's posted on eGullet right here.

And now, back to whatever I was doing.

Cake Wrecks!!!

Annie
Jul 2, 2008
5 comments

Here's another quickie for ya!

A pastry chef friend of mine just sent me this link.....it's great!

Some of the world's worst cakes!

Cakewrecks!

Here's a preview.......!

Hideous Cubed

Strawberry Rhubarb Dessert Bars

asynja
Jun 29, 2008
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strawberry rhubarb bars

Strawberry Rhubarb Dessert Bars

Source: RecipeZaar

Comments: Wow, these turned out great! Of course I subbed margarine for the butter, that was easy. I also made more of the filling than called for, and that was a good choice. I love rhubarb so I was a little put off that it was dominated by the strawberries, but it just means that next time I'll not do a 50/50 split! DH has told me these have to go on the regular rotation, and he doesn't like strawberries.

Holy Macaroon, Batman!

Annie
Jun 24, 2008
3 comments

Yeah yeah......I'm still here......it's summer you know......and for pastry chefs, well, that means we're busy. Almost too busy to blog.........!

So this one's a quickie.

I'm very well known for my coconut macaroons. They rock. They've always been popular and have sold consistently well. One of my signature items in my box of tricks. What people don't know however, is that they are the Chosen Ones.

I have proof. One day, I took my macaroons out of the oven and put them on the rack to cool. A few minutes later, I looked up and saw that one of my macaroons had come upon the light. And a voice said,

Annie, do not covet thy macaroon, but put them forth to the masses to be consumed and enjoyed, for

these are the chosen ones; the holiest blend of coconut, eggs, and butter of which I have bestowed my

eternal blessing.

The Chosen One

It was a freakin' miracle I tell you. It was like the Burning Bush.......macaroon style. So as a pastry chef, I continue to spread the love........one macaroon at a time.

Dried Fruit Focaccia

asynja
Jun 7, 2008
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dried fruit focaccia

Dried Fruit Focaccia

Source: My Sweet Vegan

Comments: I can't believe this turned out. Well, not the photo, but that's besides the point. I used TJs mixed dried fruit, and then topped it off with cranberries. I think the main issue is that it smelled yeasty when eating it, maybe I didn't dissolve the yeast properly or something. But I was happy it worked! I took it to work and they gobbled it up. I still have some left, it makes a HUGE batch. No joke. HUGE.