For Chocolate Lovers - Daring Baker's Challenge

It is time again for another Daring Baker's Challenge Post!

The February Challenge comes to you from Wendy at wmpesblog (Arizona) and Dharm at Dad - Baker and Chef (Malaysia).

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.


As you can see from my photo you can see I failed to turn off the flash before taking the picture, but there were not second chances due to the devouring of the cake. :o) This cake is a flourless cake, yes you heard me right, flourless. I veganized the original recipe in hopes that is would work and it did!!! The ice cream is another story, but hey everything still tasted good.

Chocolate Valentino Veganized

16oz of vegan chocolate chips. (I used half chocolate and half carob)
1/2 cup of Earth Balance
5 Tablespoons of flaxseed meal
1 1/4 cup of water
2 Tablespoons plus 1 1/2 teaspoons of Ener-G Egg Replacer
3/4 cup plus 1 Tablespoon of warm water

In a small bowl mix together the flaxseed meal and 1 1/4 cup of water so that it has time to get all gooey.

Melt the chocolate and EB in a bowl over a pan of simmering water. Stir until the chocolate and EB are melted and well blended.

Blend the chocolate mixture and flaxseed mixture together. It will be almost rubbery as you do this, but keep mixing.

Beat your Egg Replacer and warm water together until you achieve stiff peaks. Once you do gentle fold 1/3 of this into your chocolate mixture and repeat until all is gently folded in.

Prepare your pan with oil and parchment paper if you choose. I baked mine in a large muffin tin and did not use parchment paper, but believe I will next time. They were a little frustrating to get out of the pan. I baked mine at 375 for about 40 minutes. The original recipe calls to bake the cake for 25 minutes and that it will be similar to a brownie look with an internal temperature of 140. I checked after 25 minute and the internal temperature was 140, but they were still goop so I continued baking until the toothpick came out clean. Cool on a cake rack for about 10 minutes before removing from the pan.

DH love these. He said he wished they were a bit sweeter, but it was because I used half unsweetened carob chips. A girl has to use what is on had with today's economy. All and all they were a great success.

Now for the ice cream part. I don't own an ice cream maker and as you can see I had little success making it without one. I have to tell you that I used the new Mimic Creme as my base along with sugar and vanilla and the flavor was right one. Therefore my little chocolate lovers are bathing in a beautiful, flavorful melted ice cream. :o)

Enjoy!!!

Daring Bakers Challenge became a family affair!

Well, folks I don't know where November went, but it is almost over and today was the November Daring Bakers Challenge due date.

This months challenge was CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING.

Brandie got hold of the camera so here I am stirring the Golden syrup.

Brandie was excited to do the decorating. She is an awesome cake decorator.

I made 12 mini bundt cakes, which were decorated in a perfect fall theme by Brandie.

Thanks Brandie!

Look at those cute pumpkins!


All pretty and ready to be devoured!

VeganMoFo Day 29 Daring Bakers Challenge

My very first Daring Bakers Challenge. Lets just say this was very interesting. I was thrilled that it was vegan so no substitutions were necessary, but a pizza challenge where you had to toss the pizza was a bit hysterical to say the least. DH took about 10 pictures of me tossing and never got the pizza in the picture. It was too high and I was too low. Yes, he did finally get one picture that makes me look like the wicked witch of the west, but hey it is me tossing a pizza. I told him look at me, gross take another one and I will try and smile. It didn't happen. We couldn't get both of us in the picture. lol... seriously.

Here the little pizza doughs getting ready to rest for the night.

Italian sausage, pepperoni, bell pepper, spinach, and olives with basic pizza sauce with yummy Follow Your Heart Cheese.

We had to make 2 pizzas so here is our second one. This pizza has zucchini, spinach, bell pepper, pepperoni, and Follow Your Heart Cheese.

After all that I forgot to take a picture of the cooked pizzas. Guess we were too busy eating. :o)