A few days away.
On Wednesday I put together the last of the Take Back the Knit winter issue.
The life as a zinestress can hardly be glamourous when the folks at the printers say, "Oh we don't collate stuff like this," as they hand you a pile that's 250 copies of the cover, 250 copies of the page that is 1 & 2/55 & 56, and so on... It feels good to know that it'll be a while before I have to walk around the kitchen counters in circles again.
As it is Friday, and as Valentine's Day is but a few days away, I offer you a coupl'a chocolate recipes:
This is a slight adaptation on the recipe in How It All Vegan!. It's like a chocolately science experiment - you could impress the pants off any chocolate-lover with this! Read the directions carefully and use a generously sized pan (about 2 quarts is my guess) so it doesn't bubble over. It should be served warm.
1 cup light spelt or all-purpose wheat flour
1/2 cup sugar (organic evaporated cane juice pref.)*
1/4 cup cocoa powder (Dutch-process pref.)**
1 tbsp. baking powder
1/2 tsp. sea salt
1/2 cup canola or sunflower oil
1/2 cup (non-dairy) milk
1 tsp. vanilla extract
3/4 cup sugar
1/4 cup cocoa powder
2 cups boiling water
1. Preheat oven to 350oF. In a large bowl, stir together flour, sugar, cocoa, baking powder and salt.
2. Add in the oil, milk and vanilla and mix just until all the flour has been absorbed. Spread in a lightly oiled casserole dish or loaf pan. Set aside.
3. For the sauce, combine sugar and cocoa, and sprinkle evenly on top of the cake mixture.
4. Carefully pour the boiling water over top - don't just pour in one spot, pour it all around (I think that's how you get the pudding and cake swirls upon completion). DO NOT MIX THIS!! It will do its own thing in the oven.
5. Bake for about 45 minutes. Testing with a skewer for doneness should work if your certain you're poking into a cakey bit and not a pudding bit. To serve, scoop out portions and serve with (non-dairy) ice cream if available.
* I recommend Cocoa Camino's Fair Trade Organic Sugar over the generic white stuff. It's better in so many ways.
** Dutch-processed cocoa is more refined to improve its texture and flavour. As it's darker it's richer-looking, but it's also richer-tasting with it's higher fat content and lower level of acidity.
I am aware of the environmental impacts of using fruit that's out of season and has to travel a long way, but maybe it's okay of a special occassion? Splurge on organic strawberries and spend less time worrying about pesticides and more time enjoying the sensually delicious experience!
4 oz semi-sweet chocolate
about a dozen large strawberries, rinced and dried completely
Melt chocolate in a double boiler with simmering water being sure that the pan with the chocolate in it is not touching the water below. Remove from heat just as it's completely melted, and stir until smooth. Dip dry strawberries in the chocolate and place on a parchement paper-lined baking sheet to harden. You can refrigerate strawberries to hasten hardening.
Happy Romancing! (Of course, romancing yerself oughta be just as thrilling as romancing others...)
PS. After my last post, someone commented about wanting recipes for vegan lube and knitted restraints - anyone got any good ideas? Really, I wanna know too.