What's bakin?

Acai and Blueberry Runners' Smoothie

2011-04-16T08:37:00.000-07:00

This is a great smoothie to make before or after a nice run. It's packed with energy and antioxidants to keep you going. Acai is incredible for weight loss, but I like it for its superfruit capabilities. The addition of the chocolate is optional, but I came up with it after reading a blog on Runners' magazine that emphasized how it can help keep your energy level high during a big run. Chia and flax seeds are enormously beneficial for our bodies, and so this is one way I can very easily sneak them into my diet. The recipe can certainly be doubled, but it makes just one serving.

Ingredients:
1/4 cup acai juice
1/4 cup soy or almond milk
2 teaspoons agave nectar
1/2 cube of bakers chocolate
pinch of chia seed
1 Tablespoon flax seeds
8 oz soy yogurt
few cubes of ice

Directions:
Place cubes of ice in blender, and chop up. Add all ingredients on top of chopped ice and then blend until smooth. Enjoy!

Vegan Sliders with Mango and Guacamole Sauces

2011-04-16T08:21:00.000-07:00

These are not only vegan, but they are gluten free as well, minus the yummy pretzel buns we obtained from Companion, a local bakery. The basis of this meal was derived from Chef Chloe's recipe. The guacamole and mango sauces are something I'd like to make again for nachos or tacos recipes. The recipe makes approximately 12 sliders and I served them with some simple, fresh, hand-cut fries.

Slider Ingredients:
1/4 cup olive oil
1/4 cup water
1 medium yellow onion
14 oz can black beans, drained and rinsed
1 carrot, shedded
1/2 cup cornmeal
1/2 cup gluten free breadcrumbs
1 Tablespoon chili powder
1 teaspoon Kosher salt
1/4 bunch fresh cilantro, chopped

Mango Sauce Ingredients:
1 mango, peeled and chopped
1/2 cup sun dried tomatoes, chopped
1 Tablespoon apple cider vinegar
pinch of Kosher salt

Guacamole Ingredients
4 avocados
2 limes, juiced
1/2 medium red onion, finely chopped
1 handful fresh cilantro leaves, finely chopped
1/4 teaspoon ground cumin
2 Tablespoons olive oil
Kosher salt and finely ground pepper

Slider Directions:

1. Heat olive oil over medium heat in large skillet. Add onions and cook until caramelized, about 20 minutes.

2. In large bowl, add black beans and mash a bit with a potato masher or hands. Add shredded carrot, cornmeal, breadcrumbs, chili powder, cilantro, salt, and water. Mash again or use your hands to combine all the ingredients.

3. Add caramelized onions to the bowl. Add additional water if necessary to incorporate all ingredients.

4. Use your hands to form mini burger patties.

5. Heat 2 Tablespoons olive oil in non-stick skillet over medium to high heat. Add burger patties and fry a few minutes on each side until browned and slightly crisp. Add more olive oil as necessary to skillet.

Mango Sauce Directions:
1. Combine all ingredients in blender (or food processor) and blend until smooth.

Guacamole Directions:
1.Halve and pit the avocados. Scoop out avocado and place directly into medium bowl. Mash the avocado flesh with a fork. Add the remaining ingredients to the bowl and mix everything together to incorporate. Taste and adjust seasoning as necessary. Refrigerate for at least an hour before serving with the sliders.

Gluten Free Blueberry Scones

2011-03-27T08:03:00.000-07:00

Ingredients (recipe makes about 8 scones):

dry

2 Cups Gluten free all-purpose flour
1/3 Cup sugar
1 Tbsp baking powder
1 tsp salt
6 Tbsp butter or margarine, cut up into small, 1/4 inch squares
1 tsp cinnamon
wet
1 egg, beaten
1/2 Cup soy milk (or other non-dairy milk of your choice)
1/2 Cup frozen blueberries

Directions
1. Mix all dry ingredients until incorporated. Transfer to stand mixer and add butter. Mix on low setting with paddle attachment until crumbs are the size of peas.
2. Add egg and soy milk and mix on low until combined. Dough will not form into one ball, but should clump up somewhat.
3. Take bowl off stand mixer and fold in blueberries.
4. Transfer dough onto gluten free-floured surface. Form dough ball and then pat down until about 1/4-1/2 inch thick (more or less depending on how you like your scones).
5. Cut the dough into about 8 wedges and transfer to lightly-greased baking sheet or scone pan.
6. Place in oven and cook for approximately 20 minutes at 350 degrees.

Optional: Before putting scones in oven, beat one egg with a couple tablespoons of water and use pastry brush to coat tops of scones. Sprinkle with additional cinnamon sugar.

Vegan Coconut Cupcakes

2011-03-19T11:55:00.000-07:00

This yummy vegan recipe was taken from natural-foods chef Bethenny Frankel, but with a few variations by Kitchen Kelly. The coconut extract is essential, so try and add it if you can!

Ingredients:

1/2 cup almond milk
3/4 cup raw sugar
3/4 teaspoon coconut extract
3/4 teaspoon vanilla extract
1 1/4 cup oat flour
1 1/2 teaspoon baking powder
1/2 teaspoon Kosher salt
1/2 cup canola oil

Directions:
1. Preheat oven to 350 degrees. Line cupcake pan with 12 liners.
2.Combine all dry ingredients in one large bowl. Mix wet ingredients together in another smaller bowl. Pour smaller bowl contents into the dry ingredients and mix together just until combined.
3. Use 1/3 cup measuring cup to portion out mixture into cupcake pan.
4. Bake in oven for 20 minutes, or until tops of cupcakes are firm.

Cherry Chocolate Valentine Ice Cream

2011-03-13T14:13:00.000-07:00

This recipe is clearly not vegan, but it is gluten free. My next endeavor is to make soy or coconut ice cream, so stay tuned!

Ingredients

3 cups heavy cream
3 cups whole milk
1 cup white sugar
1 (10 ounce) jar maraschino cherries, with juice
8 egg yolks
2 teaspoons almond extract
12 ounces bittersweet chocolate, chopped

Directions

Stir together cream, milk, sugar, and the juice from the jar of cherries in a large saucepan over medium heat. Bring to a simmer, then remove from heat. Place the egg yolks into a large bowl, then whisk in hot cream, about 2 tablespoons at a time, until you have added 2 cups.
Whisk the hot yolks into the saucepan of hot cream, then cook on low, stirring constantly, until the mixture reaches 170 degrees F. It will have thickened enough to coat the back of a metal spoon. Pour the mixture into a container, cover, and refrigerate until cold, about 6 hours.
Chop the reserved maraschino cherries, then stir into the cold custard along with almond extract, and chopped chocolate. Pour into ice cream maker, and freeze according to manufacturer's directions.

Raspberry Tiramisu Cupcakes with Amaretto Sauce

2011-03-13T14:03:00.000-07:00

Vegan Raspberry Tiramisu Cupcake

This recipe is from Chef Chloe's blog. She is an award-winning vegan chef and this particular recipe won her Cupcake Wars! Although it seems rather long and involved, the cupcakes were really a breeze to make. I have made some variations to her icing, as her ingredients listed on her website came up short. The cake recipe is actually a very good basic, vegan recipe that can be used for just about anything.

Ingredients

1 ½ cup flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup coconut milk (or any non-dairy milk)
½ cup canola oil
2 teaspoons pure vanilla extract
2 tablespoons apple cider vinegar

*Soaking Liquid

1/3 cup amaretto liquor
1 tablespoon instant espresso powder
*Raspberry Sauce
1 cup raspberries (fresh or frozen)
½ cup agave nectar
1 teaspoon pure vanilla extract
1 teaspoon lemon juice
1/8 teaspoon cinnamon
dash of salt

*Frosting

1 tablespoon instant espresso powder
2 tablespoons amaretto liquor
1 tablespoon pure vanilla extract
3/4 cup non-hydrogenated shortening or margarine
3 cups organic confectioners sugar
2 tablespoons water

*Garnish (optional)

12 fresh raspberries
½ cup raw cacao nibs or ground bittersweet chocolate

Directions

*Cupcakes

Preheat over to 350.
Sift or whisk together flour, sugar, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vanilla, and vinegar. Combine the wet and dry mixtures and whisk until thoroughly mixed. Distribute batter into lined cupcake baking pan, and bake for 15-20 minutes.
*Soaking Liquid
Combine amaretto and espresso powder and set aside.
*Raspberry Sauce
In small saucepan, cook raspberries and agave on medium heat on raspberries wilt down. Let simmer on low for 5 minutes until the mixture becomes a pourable consistency. Remove pot from heat and mix in vanilla, lemon juice, cinnamon, and salt. Taste and adjust sweetness by adding more agave if necessary. Let cool in refrigerator.
*Frosting
Combine espresso powder, amaretto, and vanilla in small bowl and mix or swirl bowl until espresso powder has dissolved (about 1 minute). Beat shortening in large bowl with an electric mixer for about 1 minute, then add confectioner's sugar. Add the espresso mixture to the frosting a little at a time as you beat it. If it is too dry, add 1 tablespoon of water at a time until desired buttercream consistency is achieved, about 5 minutes.
*Assembly
Using a spoon, cut out a small hole from the top of each cupcake (scoop out about 1 tablespoon of cake) and discard. In the hole of the cupcake, layer approximately 2 teaspoons of cacao, 1 teaspoon of soaking liquid, 1 tablespoon of raspberry sauce, and piped frosting on top. Garnish with a raspberry and cinnamon. Enjoy!

Agave Nectar Cakes with Blueberry Mousse Icing

2011-01-23T13:18:00.000-08:00

These cakes were a delight to make and it seems as though the dough recipe is versatile enough that you can add/take away as you wish! The cake and icing recipe came from Moskowitz & Romero's Vegan Cupcakes Take Over the World. Changes I made included use of whole wheat pastry flour and a bit more vanilla in place of the almond extract the recipe called for. Here is the recipe for the mousse, which, by the way, must be kept incredible cold all the way until you pipe it and serve the cupcakes.

Blueberry Mousse Icing

Ingredients:
1 cup frozen blueberries, thawed to room temp
6 oz plain tofu
1/8 teaspoon salt
3 Tbs agave nectar
1 teaspoon lemon juice
1/3 cup blueberry juice from draining the above mentioned blueberries
1 teaspoon agar powder
1 Tbs arrowroot
Directions:
Strain juice away from blueberries and set aside.
Blend together berries, tofu, salt, agave and lemon juice in food processor for 1 minute.
In small bowl, mix together 1Tbs of the blueberry juice that was set aside with arrowroot and set aside.
In small saucepan, whisk together remaining juice and agar powder. Bring to boil, and simmer for 30 seconds, stirring occasionally. Reduce heat.
Pour in arrowroot mixture slowly and stir constantly until mixture thickens, about 1 minute.
Use heat proof spatula and slowly pour contents of above into food processor. Blend until creamy, scraping down the sides occasionally, about 3-4 minutes. Scrape mixture into container and refrigerate at least 3 hours.

Whip mixture a bit and then place in pastry bag and pipe as desired.

Green Tea Gelato

2011-01-17T17:05:00.000-08:00

Recipe is from Ciao Bella of San Francisco. Enjoy! This five ingredient recipe is fantastic, gluten-free, but not vegan. Try it:

Ingredients:

Whole Milk 2 Cups
Cream   1 Cup
4 Egg Yolks
Sugar   2/3 Cups
Matcha Green Tea Powder    2 Tablespoons

Directions:

Combine milk and cream in a medium sized saucepan. Stir to prevent skin from forming. Heat until bubbles begin to form around the edges (temperature should be ~170ºF if you’re using a thermometer).
While heating the milk/cream, whisk egg yolks in your standmixer on high speed. After 1 minute, add in sugar and continue to whisk until the yolk-sugar combination becomes thick, pale yellow and reaches the ribbon stage. Turn the speed down once it reaches this stage to the lowest setting.
Next, temper the egg yolks by slow pouring the hot milk into eggs.
Then, pour the mixture back into the saucepan and cook stirring constantly. It is ready when the custard is thick enough to coat the back of a spoon (~185ºF).
Set a bowl over an ice bath and pour the custard through a mesh strainer. Stir intermittently until custard has cooled.
Once cooled, cover and place in refrigerator overnight or for at least 4 hours.
The next day, pour the cooled gelato base into a blender and drop in 2 tbsp of green tea powder. Blend until smooth.
Then transfer to ice cream maker and follow manufacturer’s instructions.

Ginger-Orange Marmalade on Challah

2011-01-15T09:11:00.000-08:00

This recipe makes about 4 cups and is derived from a recipe from the Whole Foods' app on iPad.

Originally, the recipe did not call for pectin, but this ingredient is vital to keep the marmalade from being runny.

Ingredients:
4 naval oranges, rinsed
1 qt water
2 cups sugar
1/4 cup lemon juice
2 Tablespoons grated fresh ginger
1/8 teaspoon Kosher salt
4 teaspoons pectin
Challah bread, sliced into thin pieces.

Steps:

Chill a small plate in the freezer before continuing.
Trim off ends of oranges and discard.
Peel oranges including pith. Slice half of the peel with pith attached into thin strips. Transfer to large pot and discard remaining.
Slice remainder of oranges into thick bite-size pieces and transfer to pot.
Add water, sugar, lemon juice, ginger, pectin and salt to pot and bring to rolling boil.
Reduce heat to medium and continue to boil. Skim off any foam on surface and continue to stir until mixture thickens-about 45 minutes.

Marmalade will be done when teaspoonful dropped on chilled plate runs clean when you run your finger through it. If it clumps back together, keep on stove top and continue to cook on medium heat. Test again every five minutes.

Ladle the hot marmalade directly into glass jars, set aside until it reaches room temperature, then refrigerate up to 2 weeks. Spread slightly chilled marmalade on toasted challah bread.

Irish Soda Bread

2011-01-09T11:00:00.000-08:00

Hands down, this is the easiest bread recipe I've made. This one is not gluten-free, but it is vegan. Gluten-free Irish soda bread I will soon try. Here is the recipe derived from one of Barefoot Contessa's Baking Basics episodes-happy bread making:

Ingredients

4 cups whole wheat bread flour
4 tablespoons sugar
1 teaspoon baking soda
11/2 teaspoons kosher salt
4 tablespoons (1/2 stick) cold margarine, cut into 1/2-inch pieces
13/4 cups soy milk mixed with 13/4 Tablespoon lemon juice
2 Tablespoons potato starch
1 teaspoon grated orange zest
1 cup dried currants mixed with 1 Tablespoon whole wheat flour

Directions

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.

Combine the flour, sugar, baking soda, potato starch and salt in the bowl of an electric mixer fitted with the paddle attachment.

Add the margarine and mix on low speed until it is mixed into the flour.

With a fork, lightly beat the soy milk-lemon juice mixture, and orange zest together in a small bowl.

With the mixer on low speed, slowly add the soy milk mixture in a steady stream to the flour mixture.

Combine the currants with 1 tablespoon of flour and mix into the dough.

Empty dough onto a well-floured board and knead it a few times into a round loaf. Make sure surface of loaf is smooth and free of cracks.

Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife.

Bake for about 45 minutes or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound.

Cool on a baking rack. Cut into slices of desired thickness and serve warm or at room temperature.

White Chocolate-Red Velvet Cake Ball

2010-12-26T16:55:00.000-08:00

These are perfect for Christmas time as they have the bright red velvet dough when you bite inside one. Here is the (somewhat easy but time consuming) recipe:

Ingredients:
Prepare vegan red velvet cupcake recipe (see older post).
16oz cream cheese
16oz white chocolate

Directions:

When cupcakes are cooled, take from cooling rack and place each cake into large bowl. Add cream cheese and mix until well combined. Form into quarter size balls (approximately 45-50). Chill for 2-3 hours. Melt white chocolate bark in double broiler until smooth. Dip red velvet cupcake balls into chocolate. Transfer back to cookie sheet lined with wax paper and allow to cool (at least an hour). Sprinkle with more white chocolate and red sugar if desired.

Rum Raisin Cupcakes

2010-12-26T16:44:00.000-08:00

Vegan rum cupcakes with a dark rum glaze plus rummy buttercream icing. Recipe is from Vegan Cupcakes Take Over the World

Vegan Hot Cocoa

2010-12-19T09:05:00.000-08:00

I've been making this in the evening after dinner almost every night this season. It's fabulous with any kind of high fat cocoa. My favorite is from Penzeys Spices as it is the most pure form I have found around town. The recipe came from Penzeys Spices, but I made it vegan.

Ingredients:
1 Cup soy milk plus a few Tablespoons of soy creamer
1Tablespoon granulated or Sugar in the Raw sugar
1/2 Tablespoon natural cocoa
1/8 teaspoon vanilla
dash of cinnamon

Directions:
Combine milk, sugar and cocoa in heavy saucepan and whisk over medium heat until all is combined.
Use heat-resistant spatula to stir in vanilla and cinnamon. Heat at medium for approximately 5-7 minutes or until temperature is right for you. Enjoy!

Gingerbread Cupcakes with Orange Cream Cheese Icing

2010-11-24T19:21:00.000-08:00

Gingerbread Cupcakes: recipe is direct from Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero

For the frosting:

8 ounces cream cheese, at room temperature
1/4 pound (1 stick) unsalted butter, at room temperature
1/2 teaspoon orange zest
1/2 teaspoon pure vanilla extract
1/2 pound confectioners' sugar, sieved (about 2 cups)

For the decoration:

6 pieces dried crystallized ginger (not in syrup), sliced in half

For the frosting, mix the cream cheese, butter, orange zest and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

When the cupcakes are cool, frost them generously and garnish with a slice of crystallized ginger.

White Chocolate Macademia Nut Cookies

2010-11-24T19:15:00.000-08:00

These were incredibly easy and fabulous for my first time making them. A warning that they are not vegan, nor gluten free. Here is the quick recipe:

Ingredients

1/2 cup butter
3/4 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped (or half a bag of nestle's white chocolate chips)
1 (6.5 ounce) jar macadamia nuts, chopped

Directions

Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container. Happy baking!

Key Lime Shortbread Cookies

2010-11-13T11:15:00.000-08:00

What do you do with a bunch of left-over key limes from the cupcakes you just made? Make these delicious cookies! I am a huge shortbread fan, and making it homemade is just fabulous. I used real key lime juice and zest, but you could use key lime juice from the bottle (easy to find) and regular lime zest. Check out the vegan/gluten-free recipe below.

Ingredients:

1/2 cup butter, softened
1/2 cup powdered sugar, sifted

1/8 cup key lime juice
1/4 teaspoon vanilla extract
1 teaspoon key lime zest
1 cup all purpose gluten free flour (I use Bob's Red Mill)
1/8 teaspoon baking soda
1/8 teaspoon Kosher salt
1/8 cup sugar coated in green food coloring

Directions:
Cream butter in mixer or by using a hand mixer. Beat in powdered sugar until mixture is smooth. Add key lime juice, vanilla, and key lime zest and mix until combined.
In separate bowl, sift together flour, baking soda and salt. Add mixture to wet ingredients and beat until combined using paddle attachment.
Roll dough on wax paper and coat with green sugar. Flatten dough until about 1 inch thick. Wrap in wax paper and refrigerate for 1 hour.
Heat oven to 350 degrees. Line baking sheet with parchment paper and place refrigerated dough on top. Cut dough into 1 inch squares, or whichever size/shape you want. Bake in oven for approximately 10 minutes. Wait at least 7 minutes to cool and transfer to wire rack.

Key Lime Cupcakes with White Chocolate Icing

2010-10-31T07:31:00.000-07:00

These were made with a gluten free dough. The icing is to die for!

Blackberry Lemonade Pie

2010-10-26T09:25:00.000-07:00

This pie was made back in the summertime when you usually think about blackberries and lemonade (usually separate though). The crust is also homemade and consists of flour and butter. The recipe was obtained from Stonyfield and follows

Ingredients

4 eggs
1 cup sugar
Juice of 6 lemons
Zest of 1 lemon
3/4 cup Stonyfield Organic Low Fat Milk (1%)
1 cup Stonyfield Organic Fat Free Vanilla Yogurt
2 pre-baked pie shells
2 pints fresh blackberries
2 cups whipped cream (optional)

Directions

Preheat oven to 350°F. In a medium size bowl, whisk together eggs, sugar, lemon juice, lemon zest, milk and yogurt. Pour mixture into prepared pie shells. Bake for 20 minutes until the edges are well set and the center jiggles a little. Chill for at least 2 hours before serving. Can be made the day before and refrigerated overnight. Garnish with fresh blackberries and whipped cream. Makes 2 pies with 8 servings each.

What's bakin?: Orange Cream Soda Gluten-Free Cupcakes

2010-10-26T09:10:00.000-07:00

What's bakin?: Orange Cream Soda Gluten-Free Cupcakes

http://www.bobsredmill.com/

Choco Peanut Butter Cup-Cakes

2010-10-25T19:15:00.000-07:00

My goal with these was to make a cupcake that tasted like a Reeses Peanut Butter Cup, and they came close! These are vegan and I used Whole Wheat Pastry Flour for the dough to make them a bit healthier.

Orange Cranberry Scones

2010-10-25T18:53:00.000-07:00

These turned out awesome! I've made plenty of scone recipes, and this is the best-direct from Ina herself (a.k.a Barefoot Contessa). You can substitute for just about any dried fruit if you don't like the cranberries:

Ingredients

4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice

Directions

Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.
Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.
Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

Orange Cream Soda Gluten-Free Cupcakes

2010-10-25T18:42:00.000-07:00

These cakes were made with my boyfriend in mind (because of his Celiac's disease). I used gluten free flour (actually a mix of tapioca, rice and potato flours by Red Mill) and all natural and whole ingredients. These taste just like an old fashioned orange creamsicle!

Green Tea Cupcakes

2010-10-25T18:30:00.000-07:00

Green Tea Cupcakes are my favorite recipe yet. It's a bit difficult to find, but these called for Matcha Tea powder, a Japanese green tea powder.

Cherry Chocolate Ganche Cupcakes

2010-10-25T18:18:00.000-07:00

						These are animal-free (vegan) and the recipe I derived is from Vegan Cupcakes Take Over the World by Moskowitz and Romero. I changed the topping a bit and added a chocolate ganche to the insides.