Yeah, I ate that.
Oh. My. God!
The smells! The tastes! The presentation! My pals were so impressed that when they finally stopped eating, they all ran out to get their own copies.
Here’s what caused the commotion:
- Coffee Break Shortbread
- Zesty Cranberry Crumb Muffins
- Triple Threat Chocolate “Cheese” Cake
I didn’t do everything exactly the way HK suggests—for instance, I used Bob’s Red Mill All-Purpose Gluten-Free Baking Flour in the cookies and muffins—but no matter. It all came out scrumptious.
Coffee Break Shortbread
Of everything I made, the Coffee Break cookies were the simplest, both ingredients- and energy-wise. And despite the fact that I used gluten-free flour and did all of the mixing and dough work by hand, they came out amazing: not too sweet, and with a light coffee taste (thanks to instant coffee powder). The batter was so delicious that I kept licking my fingers; if I hadn’t forced myself to stop, there wouldn’t have been enough to make the cookies. And the smell while they were in the oven—wow! I have to admit, I did overcook them a little (I’m still adjusting to a new oven), but everyone loved them. Success story #1!
Zesty Cranberry Crumb Muffins
I’m not a fan of muffins with berries in them, but these were unbelievable! Again I used gf flour; I also used EdenBlend Rice & Soy Beverage instead of soymilk. After I rehydrated the cranberries with OJ and combined the other batter ingredients, it was time to add the orange zest. This was my least favorite task: grating the damn orange peel. (Actually, it didn’t take that long. But if a fairy bearing orange zest appears the next time I make these muffins, I won’t complain.) Anyway, the zest made the batter incredibly aromatic. And not surprisingly, the batter tasted as good as it smelled. (That always bodes well for the finished product.) Of course, my “crumbly” topping was wetter than it should have been, so it melted into the muffins instead of staying solid and on top, and the muffin centers imploded for some reason. But in the end none of it mattered; the muffins still looked great, and they tasted even better. I cannot wait to make these babies again!
Triple Threat Chocolate “Cheese” Cake
All of the My Sweet Vegan desserts were hits, but this is the one that sent everyone over the edge. After making the graham cracker crust, I moved onto the filling—mmm, rich, chocolate-tofu-cream cheese filling. Three layers of rich, chocolate-tofu-cream cheese filling, to be exact. The trick: Once the chocolate is melted (I don’t have a microwave, so I made a double boiler out of a bowl and a saucepan), you add some of the tofu-cream cheese mixture to it and spread that over the crust. Then you add more of the t-cc to the chocolate, which gives you a paler second layer, and spread that over the first one. Then you do it all over again. The finishing touch is yet another melted-chocolate mixture drizzled over the top. Gorgeous! Sophisticated! And most important, beyond delicious! My friends were speechless.
So to recap, Hannah Kaminsky is a friggin’ genius! And a fantastic photographer, too: She took every one of the photos in MSV herself. (The pic of the Triple Threat Chocolate “Cheese” Cake above is hers.) Somewhere in between, she even finds time to blog (at My Sweet Vegan and Bittersweet Blog). Oh, and did I mention that she finished My Sweet Vegan before she’d even started college and that she’s already working on cookbook #2???
Yeah, my friends hate her too. But I promise, as soon as you start using MSV, your hatred will turn to gratitude. And be sure to share the love. A very decidedly unvegan colleague practically hugged the life out of me after I shared a piece of Triple Threat Chocolate “Cheese” Cake with him. What better tool for vegan advocacy is there than tasty treats?