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Using yogurt to hold together cake pops (Black Forest cake inspired)

Yup! WholeSoy cherry yogurt which is THE vegan yogurt. So smooth and luscious in a bunch of flavors. Yeah, not sure if the flavor would come through and especially through chocolate (though chocolate can be a forgiving cake flavor, too). I like that that yogurt has chopped cherries in it, though.

http://www.wholesoyco.com/

I do keep cashews on hand now in case I want to make something like a cashew cream (my favorite recipe is a cheesy sauce that tastes great on broccoli or baked) so I'll try that.

Chopped dried cherries or chopped canned cherries that were canned in water? I was wondering which would be best...

I have no idea how much kirsch costs and I'm guessing I can't get an airplane bottle of it but I won't know until I check it out this weekend. The yogurt is a low-risk option for me now so I think I'll try that this weekend. I do want to try flavoring the coconut whipped cream with kirsch, though.

Hm, I think I've seen cherry extract once. Not sure how good of a substitute for kirsch it would be and vice versa. But that is my lack of experience.

I tried almond milk yogurt once years ago and was so turned off but with more almond yogurt options now it might be better. Coconut milk yogurts seem to be what any mainstream groceries will carry if they will carry a non-dairy yogurt which bugs me but that's because I love WholeSoy. Well, once, when WholeSoy's production was recently on a hiatus (and man did people miss it), I had terrible heartburn and/or GERD symptoms, whatever, and I read that yogurt could help relieve symptoms. I ate the coconut milk yogurt in the grocery store parking lot and teared up when I started to feel better. So it has a special place in my heart haha

Oct 17, 2014
adenhailemariam in Home Cooking

Using yogurt to hold together cake pops (Black Forest cake inspired)

I basically have one tried-and-true cake pop recipe and it's for chocolate cake pops. I crumble the cooled chocolate cake and mix with coconut milk (I think I've done it once with the canned milk and another time with just the cream from the can). Then I dip in melted, cooled chocolate and they usually stay in the fridge or freezer (still learning to temper chocolate...).

I want to make a Black Forest cake inspired cake pop and was thinking of using a cherry yogurt as the binding ingredient instead of the coconut milk. It seems to me it would work but does anyone have experience or hesitations about this?

I just realized that maybe I could just add kirschwasser to my regular recipe.

I don't think I've ever had Black Forest cake...

Side note: these cake pops are vegan.

Extra side note: I am thinking of making a second dessert that is Black Forest cake inspired that is chocolate mousse with kirschwasser or whatever cherry flavored coconut cream and a chocolate dipped black cherry. That one seems easier to make!

Oct 16, 2014
adenhailemariam in Home Cooking

For future reference, can I store my pickled onions this way?

I might throw my current batch out or not but wanted your thoughts either way.

I quick-pickled red onions but just for kicks and so they've been sitting in a bowl of apple cider vinegar on the counter with a fork in it and a towel over it for 2 days/nights.

Just chatting with someone yesterday introduced me to the fear of botulism!

Should I throw this batch out?

Online I see some say store pickled onions in the fridge, some say store in the cupboard/cool, dark place. And I'm not sure if canned homemade pickled [onions] are to be stored differently than quick-pickled onions.

I don't mind throwing these out, I just wanted to see how to make them again. Whatever I do, I won't store it with a metal fork in it next time!

Here's a similar thread: http://chowhound.chow.com/topics/9712...

Ways to use freeze-dried fruit...dry?

My big discovery about a year ago was using crushed freeze-dried raspberries to coat chocolate cake pops. It was an intense reddish color (I wanted "natural sprinkles") and an intense raspberry flavor. It was pretty awesome!

I bought freeze-dried strawberries later and wasn't too impressed but yesterday I bought freeze-dried pineapple--again, intense and unexpected flavor!

I was rushing so I used the pineapple as a garnish on a raw avocado lime pie and it was NOT cute. People thought it was a cracker (my peanut butter cup pie was much more popular haha). I think that in the future I would crush the pineapple into a powder and...do what?

What are some ways I could use crushed freeze-dried fruit? At the moment, I'm not that interested in rehydrating it.

I was trying to find something online to expand on my first use of the crush raspberries and I found nothing but I just found this: How to Make Fruit Powder and Why You Should Bother
Read more at http://www.cupcakeproject.com/2013/04...

And other stuff buy Googling "how to use freeze dried fruit powder"

I was also a bit worried that though freeze-dried fruit had one ingredient--the fruit--the freeze-drying process would be something I wouldn't like. But the first link about seems to show that at least dehydrating fruit is pretty innocent :)

Mar 23, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

Yes!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

I actually found a great use for the sunflower seeds, similar to your suggestion. 1/2 a cup of sunflower seeds were in the recipe for Isa Chandra's Chicky Tuna Salad (chickpea salad) and I had everything for it: chickpeas, carrots, the exact amount of onion, celery, mayonnaise...I love when I have all the ingredients for a new recipe on hand! And it uses up a lot of those sunflower seeds!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

The obvious escaped me! This would be good!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

So many good ideas here, thank you!

Jan 18, 2014
adenhailemariam in Home Cooking

I have some of a bunch of nuts and such. What to do?

I've got a handful of pecans, a handful and a half of almonds, a handful of walnuts...and a big ol' bag of sunflower seeds.

I do have stuff to make a trail mix--coconut flakes, raisins, mini chocolate chips. I was wondering, are there recipes that include various types of nuts?

First thing I can think of is a cake...but I actually don't recall hearing of a cake like that haha

Jan 09, 2014
adenhailemariam in Home Cooking

Uses for flavored sugar?

More cookies! haha

Dec 02, 2013
adenhailemariam in Home Cooking

Uses for flavored sugar?

I love the ideas of sprinkling it on pie crust, using it in granola and in crumble topping!

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

Do you find that the dressing tastes better the next day, even if it doesn't last for a long time?

With the http://www.foodily.com/r/iRXuSwIe2-a-... recipe, I find that it tastes so much better after time, at least after sitting overnight. It can take me a while to finish the whole batch and I do notice that something starts to separate but then I just stir it up.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

I have been fantasizing of basically what you have described. I saw this one photo of what I assumed was silken tofu dressed simply and it looked SO delicious. After a while I realized that it seemed like a savory custard to me.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

What prompted you to start using tofu for the pie? Do you have a recipe for it?! I've seen lots of pie recipes with tofu and I have got to try some!

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

How could I forget this? I use silken in this Caesar dressing recipe http://www.foodily.com/r/iRXuSwIe2-a-... and I may try the recipe you posted.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

Quiche has never been a big part of my coking/eating life but I sometimes appreciate the challenge. I've even looked at the Ener-G quiche recipe buuut I like your idea using silken for that.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

I want to try this. I've had eggplant rollups with a tofu/tofu ricotta filling that was great but just crumbled tofu or fashioned like a ricotta, I'd like to try this. I love my mother's lasagna but for years I felt iffy about the ricotta haha well, I guess then that I felt that about every lasagna with ricotta.

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

I've used silken tofu for chocolate mousse but am looking for more dessert recipes, this pie looks great!

Dec 01, 2013
adenhailemariam in Home Cooking

Folks who aren't vegan/vegetarian: your favourite way to eat tofu

Tofu chocolate mousse is great! Surprisingly so the first time I made it but it's a staple dessert now. It's strong, strong chocolate flavor, but I don't expect to eat a whole bowl of it (which my husband tried to do when he realized he liked it but it was too much haha).

I always keep silken tofu and chocolate chips in the house if I need to make a quick, elegant dessert.

Dec 01, 2013
adenhailemariam in Home Cooking

Uses for flavored sugar?

I really like the idea of the flavored sugar topping used in this recipe for these Chai Spice Snickerdoodles http://www.theppk.com/2012/09/chaispi...

1/4 cup sugar
1/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
pinch cloves

I want to use this sugar mix for something else. Any other baked goods that use a sugar topping/crust? Will this add any flavor if I add this flavored sugar IN baked goods or other recipes?

I was also thinking of uses outside of baking like, in the case of these specific spices, using this sugar to flavor black tea, as opposed to how my family usually drinks spiced tea--black tea flavored with the actual spices (cinnamon, cardamom, cloves) and then sugar added to the hot tea. I tried the flavored sugar and it works--adds spice flavor to the tea--but isn't my favorite yet.

Dec 01, 2013
adenhailemariam in Home Cooking

Need meat substitute recommendation

Someone just told me that when they make veggie chili, they use barley to get a thicker, meat-like consistency. I'm pretty sure it was barley.

Ok, I Googled it and people do use barley in chili!

Nov 09, 2013
adenhailemariam in Home Cooking

Difference between pumpkin butter, pie mix and puree in a cake?

This cinnamon apple cake is one of my favorite recipes: http://www.wholesoyco.com/recipes/ite...

I make a version of this cake with pumpkin butter instead of apple butter and mini chocolate chips instead of cut apples. I don't know about elsewhere, but where I live, people seem to really like pumpkin chocolate chip muffins and cake.

I don't see the pumpkin butter I usually buy at the store but there is another brand available: http://www.bobmccutcheon.com/newmccut...

I'm not sure what the ingredients are in the pumpkin butter I usually buy but another brand had these ingredients in their pumpkin butter: pumpkin, apple cider, brown sugar,lemon, cinnamon.

I'm guessing it tastes the same and the price was fine but I saw pumpkin pie mix and pumpkin puree on sale so I wondered if I could just use pureed pumpkin or pumpkin pie mix. Save the option of using freshly pureed pumpkin, do you think any of those canned/boxed pumpkin products would work?

Often I see this brand on sale: http://www.farmersmarketfoods.com/pro...

My guess is that the pumpkin pie puree would be closer to the pumpkin butter but maybe not as thick? Not sure what canned pumpkin pie puree looks like but I assume it's not as thick.

The cake is quite moist and really flavorful with the pumpkin butter! I don't mind using the other brand of pumpkin butter but just wonder what my options are before trying.

Nov 09, 2013
adenhailemariam in Home Cooking

Will strawberry syrup color cake batter?

I made a batch of strawberry syrup and I'm over it's original intention (to be used to make strawberry soda).

So now I have this red syrup in the fridge. I was wondering, do you think I could use this syrup as food coloring for cake batter? I aim for natural food coloring (and just decorate desserts other ways for color if I don't have a food coloring). I was even thinking of using crushed freeze-dried berries for coloring. I've used crush freeze-dried raspberries as decoration on chocolate cake balls and OMG it was amazing.

Would the syrup alter the cake batter too much? Would the color not be strong enough?

Any other ideas for using the syrup? I was thinking as a topping on vanilla coconut ice cream or...that's all I could really think of. Or is this just a simple syrup made for beverages?

The syrup recipe I used: https://www.youtube.com/watch?v=QPsPH...

Sep 28, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

Ok, I feel better about tossing it in general. Thanks for the ideas!

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

Hmmm, tell me more about using liquid in the stir-fry.

Ok, here is what I meant by "stir-fry": I bake the tofu chunks after they've marinated. Then I keep in the fridge. Then I take broccoli, throw it in a pan with oil and brown it (omg so good). I've started throwing a tablespoon of water in there because I've gotten myself to believe it's steaming whatever's in there (oh, I keep a lid on the pan during all this). Then I slice up the tofu chunks and throw them in there for a bit. Then salt.

I have been hesitant to add more liquid to the pan or to actually bake the tofu in the liquid in the pan I marinate it in. Probably because the method I have been using so far is the only way in years that I've successfully been able to prepare tofu. I just ate it deliciously made at restaurants instead!

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

I feel like I bought it for $3.99 or less (it's the Rapunzel brand) but now I think I bought it for $2.99. I can't really recall but, yea, it's cheaper than the broth in aseptic packing.

Gosh, I can't remember what vegetable broth I bought that tasted so good out of the package. I think I was sick at the time so I was really into it.

Or maybe that was miso soup.

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

It's the Rapunzel brand, I have the no salt added and the sea salt/herbs one. I think I first bought it years ago to use in a pot pie. Good to keep around in the pantry for random, "there's nothing to eat" kind of days.

I mean to use in rice or something haha not eating the cube.

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

I feel bad now haha I have these beautiful blog posts and such of vegetable broth made from scraps that I really plan on making but it's bouillon now. And, man, I wouldn't want to throw homemade stock out. Just thinking about it has my mouth watering.

I even had soup for breakfast today.

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

I'm the person who after years of baking still feels bad for not getting every bit of batter or mousse or whatever scraped from a bowl. I'm getting better, though haha

Sep 09, 2013
adenhailemariam in Home Cooking

What to do with leftover broth/stock? Or ok/no guilt throwing it out?

It's always something that my mother makes that I can't quite make right but that reminds me of her insanely flavorful rice. I think I've made rice with broth before and it was great.

(I think my mother somehow adds garlic to her basmati rice that makes it great but I at least add cardamom pods and cloves to it like she does and that tastes great. And on yet another side note, riced cooked in coconut milk is great, too.)

Sep 09, 2013
adenhailemariam in Home Cooking