Books

Totally Tahini Cups with Coffee Cream Filling

spabettie is the next stop on the Rawsome Vegan Baking Un-Cookbook tour – and this recipe I chose to share? Oh So Good. Totally Tahini Cups with Coffee Cream Filling – a simple recipe with only four ingredients, but so much flavor!

First, the book. The deliciousness comes from Emily von Euw of This Rawsome Vegan Life. With stunning photos of seemingly every recipe, this book is fun to just sit and read, as you know I love to do.

Upon my first browsing, I immediately had a list of recipes I wanted to try – these cups were first.

I have also made the Boston Banana Cream Deep Dish Tarts, which were uuhhh-mazing. I WILL be making the Fresh Citrus Tart with Lemon Cream – sounds so fresh and bright, and the [click to continue…]

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chilled chocolate-espresso torte with toasted hazelnut crust

Some of you know I have a massive cookbook collection. I like to sit and read them like novels. I curl up on the couch with the dachshunds, a cup of green tea, and some dedicated time to savor a book – from beginning to end. I look at the photos and recipe choices on the first pass through, then go back and read more thoroughly the recipes that caught my eye.

…like just about every recipe in Angela’s brand new The Oh She Glows Cookbook.

Angela was one of the first blogs I read, years ago. I had a twitter account before I had a blog, and got to know her as an Oh She Glows reader and through tweets. Her blog recipes were among my favorites, as they are not only creative, but always foolproof and delicious. Angela definitely makes plant based and vegan an incredibly flavorful experience.

From the book, the first recipe I made was  [click to continue…]

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candy bar smoothie

veganmofo

It’s my third cookbook review of Mofo, and again, I am giving away a copy to a lucky reader!

I am also sharing with you a recipe from the book – for one of the best smoothies I have ever had. Really, Jason keeps asking for it, I keep making it. I mean, a candy bar smoothie?

Yes, it really tastes like a candy bar. Adding the protein is what we generally do, and [click to continue…]

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pumpkin coconut caramel sauce

veganmofo

This caramel pairs well with just about anything.

As this slow simmered in my kitchen all day, the warm caramely scent was gloriously intoxicating. As soon as this caramel was done, I immediately made myself a cup of coffee to swirl it in.

Splendid.

pumpkin caramel recipe

This has since topped pancakes, oatmeal, ice cream, and numerous coffees. My spoon is hitting the bottom of the second jar – it is time to make more.

My friend Kathy Hester has just released another fantastic book, Vegan Slow Cooking For Two or Just For You.

Once again, I have a copy to give away today!

Vegan Slow Cooking

This book has stunning photography, and the [click to continue…]

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Hatch chile queso

veganmofo

This is by far the best queso I have ever had, anywhere.

I have already made it three times since I received The Sexy Vegan’s latest book, Happy Hour at Home. (Yes! Intrigued was I, as one of my favorite themes around here is my own Happy Hour at Home!).

I received Brian Patton’s book to review - Brian Patton is The Sexy Vegan – you may know him from

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I recently received a copy of Stacy Adimando’s new book, The Cookiepedia, Mixing, Baking and Reinventing the Classics.

Bright and beautifully photographed, this charming cookie catalog has it all – classic recipes and inventive remakes of everything from amaretti and animal crackers to gingersnaps and rugelach.

With whimsical illustrations and helpful tips on nearly every page, The Cookiepedia features special sections of ideas and instructions, including The Cookie Baker’s Cheat Sheet, Kitchen Tools, and Fun with Decorating.

This practical primer is both durable and efficient in design – a wire comb binding allows the book to lie flat while you work! Genius:

Deciding on a recipe to make first was a challenge – with so many delicious choices I know what book I’ll be baking with this winter! I was narrowing my choices when I saw them. Butter cookies. Without question my favorite cookie growing up.

My mom had a baking book that we now concede was not a good book. Unless you baked all the time. The idea behind the book was a single recipe for a very large batch of basic, all purpose baking mix. In place of listing measurements of dry ingredients, each recipe simply stated an amount of this signature baking mix. My favorite cookies from that book were butter crescents.

yes, this cookie.

I knew I had to make them.

butter balls

makes 2 1/2 dozen cookies

1 cup unsalted butter, at room temperature
1/2 cup powdered sugar, plus more for rolling
1 1/4 teaspoon vanilla extract
2 cups all-purpose flour
3/4 teaspoon salt
1 1/2 cups chopped walnuts

Cream together butter and powdered sugar until light and fluffy. Mix in the vanilla. Add  the flour and salt and continue mixing until a dough forms. Gently stir in walnuts by hand.

Chill dough in the fridge until firm, about 1 hour. Roll into 1-inch balls, then place them on cookie sheets 2 inches apart. Bake at 350 until just set but not yet browning, about 10 to 12 minutes.

Once the cookies cool, roll them in powdered sugar. Then bite into one and marvel at the delicious way it melts in your mouth.

This recipe was very easy to make vegan and gluten free – I simply subbed gluten free ap flour and Earth Balance soy free margarine.

I was immediately transported back to my childhood and my favorite cookie. My favorite cookie that I can now make with this simple recipe anytime I want.

Bliss.

What is your favorite childhood cookie, snack, food that instantly takes you back?

I RECEIVED A FREE COPY OF THIS BOOK FROM THE PUBLISHER. RECIPE REPRINTED WITH PERMISSION FROM QUIRK BOOKS.

 

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the Kennedys

by Kristina Sloggett

in Books

there goes my afternoon. can I listen to the recordings while I read the book?

if you know me, you know my fascination for all things Kennedy.

earlier this week, Caroline Kennedy released historical recordings that were to be unavailable for decades. more than eight hours of interviews with Jacqueline Kennedy, just four months after President Kennedy’s assassination.

and thanks to an early birthday gift, I already have them. and a plan for my Friday afternoon.

Happy Friday! any fun plans this weekend?

 

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Recently I was sent a copy of Matt Armendariz’s newest project, a stunning book called On A Stick – 80 Party Perfect Recipes. This I think many will agree that many foods are better and more fun when served on a stick!

Matt is the renowned talent behind Matt Bites, one of those fabulous blogs I just get lost in. A highly skilled photographer, Matt also teaches food photography and styling workshops – I have coveted those workshops for a while now, and hope to take one someday.

Each and every recipe in this book is mouthwatering and beautifully photographed, with varying foods to please every palate. I have tabs on more than half of the pages already, marking recipes I want to make.

From savory snacks including Korean Pork Belly Skewers, Fried Pickles and Spaghetti (yes, on a stick!) to scrumptious sweets like Cinnamon Rolls, Pineapple Funnels and Sweet and Sour Lollies, there are more than enough creative ideas for parties all summer long. Want to come over for a pool party?

For this review post, I chose Tofu Dango, a Japanese dumpling. I made both his sweet and savory recipes and they were equally delicious.


Sweet Tofu Dango


Serves four

12 cocktail picks

Sesame Sugar

1/2 cup black sesame seeds, crushed
1/4 cup sugar

Sweet Soy Sauce

2/3 cup sugar
1 cup low-sodium soy sauce
1 cinnamon stick
2 star anise

Dumplings

1 1/2 cups flour
8 ounces silken tofu

Make the sesame sugar: combine crushed sesame seeds and 1/4 cup of the sugar in a small bowl, set aside.

Make the sweet soy sauce: stir soy sauce, the remaining 2/3 cup sugar, cinnamon and star anise in a small saucepan over medium heat; stirring occasionally, simmer about 20 minutes to reduce by one-third. Remove from heat and let cool; discard cinnamon stick and star anise.

Mix rice flour and tofu in a medium bowl, kneading until a smooth dough forms. If dough is dry, add water, a tablespoon at a time.

Bring a medium pot of water to boil. Roll dough into 1-inch balls (you should have about 12 balls). Carefully place balls a few at a time into the pot and boil 5 to 7 minutes, or until cooked through.

Roll half the cooked balls in sesame seed mixture and drizzle the other half with the sweet soy sauce. Serve with cocktail picks.

While this is a multi step recipe that takes more time, it comes together very easily, and we loved these! They would be easily adaptable to other flavors, and I will definitely be making these again. Right after I make those Pineapple Funnels.

With irresistible recipes and gorgeous full color photos, to me this book is an art piece! It is also a functional piece – a cookbook that will have a permanent place in my kitchen, getting much use.

As Matt says: Eating food on a stick is fun, festive, and just plain delicious!

What is your favorite food on a stick?

While I received this book from the publisher, I am not compensated for positive reviews. Recipe reprinted with permission from Quirk Books.


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