Poco-Cocoa

Last night, while the rest of Austin was glued to their television sets, watching the Longhorns win the Rose Bowl, I sat at home alone, surfing the web, reading, knitting, journaling, and craving chocolate. It was a great evening, except for the fact that I didn’t have any chocolate snacks around. I grabbed a few cookbooks, looking for something quick and easy, that used only what I had in the house, and that would be sufficiently chocolatey.

I present to you: the vegan chocolate cake. Perfect for when you’re out of eggs and it’s too late to visit the corner grocery.

I was pleasantly surprised by the height and moist crumb of this cake. Most of my attempts at homemade cakes result in a short, dense little dry things that are edible only with the addition of large amounts of frosting. This cake was pretty and delicious!

I decided on a peanut butter and chocolate frosting, since I had all the ingredients and didn’t feel like having a simple glaze. I love this frosting! It’s perfectly peanut buttery, without overpowering the chocolate flavor. It does harden up a bit, making a fondant-like frosting when it cools.

A couple of tips, though:
1. Do make the frosting right before you’re ready to slather it on the cake, as it hardens when the chocolate cools. Alternatively, pop it in the microwave for a few seconds to soften it up before spreading.
2. Don’t frost the cake while it’s warm. Even if you really, really want to taste it. It gets all crumbly and messy. (It still tastes good, though.)

Deep Chocolate Vegan Cake

1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water or chiled brewed coffee (I used instant)
2 teaspoons vanilla extract
2 tablespoons cider vinegar

Preheat oven to 375ËšF. Spray an 8-inch square or round baking pan with cooking spray, and line the bottom with parchment paper.

In a medium bowl, sift together the flour, cocoa, soda, salt, and sugar. Whisk until well combined. In another bowl, combine the oil, water or coffee, and vanilla. Pour the liquid ingredients into the dry ingredients and mix until well blended and smooth.

Add the vinegar and stir briefly; the baking soda will begin to react with the vinegar right away, leaving pale swirls in the batter. Without wasting any time, pour the batter into the prepared baking pan.

Bake for 25 to 30 minutes. Serve the cake right from the pan or, when it’s cool, transfer it to a plate.

Chocolate Peanut Butter Frosting

2 ounces unsweetened chocolate
1/4 cup peanut butter
3 to 4 tablespoons water
1 teaspoon vanilla extract
1 cup powdered sugar

In small heavy saucepan, melt the chocolate on medium heat. While it melts, beat together the peanut butter, water, and vanilla until smooth. Beat in the powdered sugar and add the melted chocolate, mixing until blended (you may need to add a bit more water, a teaspoonful at a time, to make it smooth). Spread the frosting on the cooled cake.

Makes 1 (8-inch) cake.

Source: Moosewood Restaurant New Classics.

I signed up for one of the coolest things around…The Sampler. Once a month, I receive a package of tiny handmade goods from artists and crafters around the country. They’re just samples of their work…little items that might entice me to visit their website and buy a few things. Yes, I’m paying for advertising. But I love it! All the trinkets are handmade, original, and tons of fun.

December’s package came with several handmade cards, some buttons, jewelry, soaps, and other doo-dads. I’m totally in love with one little mixed-media pendant…I got lots of compliments on it at the New Year’s party we attended, too, which is always nice. I tried a bath bon-bon, which, true to it’s claim, turned the bath water into a moisturizingly smooth pool of fragrant goodness.

If you’re interested in this fun thing, you can visit The Sampler and sign up for the newsletter, which will tell you when the next batch of Samplers go on sale. They tend to sell out very quickly (within minutes, sometimes), so keep your eyes open for those emails!

Also, am I the last one to fall in love with Madeleine Peyroux? I just bought her new album on itunes, and I’ve been swaying around the house in a dreamy daze ever since. She sounds amazingly like Billie Holiday, and her newest album, Careless Love, is my new favorite thing. I’ve heard her music in different shops and restaurants, most recently at Storyville Boutique, which, by the way, is a wonderful little shop with a storybook theme. Not for kids, really, but just fun and beautiful clothes and knickknacks, both handmade and vintage. I bought an awesome shirt that’s screenprinted with a swan and kitty, and I’ll definitely be back soon. Anyway! The music! You should listen. It makes you happy inside.

Last night’s dinner was so awesome. Was it because it was delicious? Possibly. Was it because it was quick and easy? Probably. Was it because it used up leftovers? Definitely!

We had about 4 cups of the Tortilla Soup left over, so I decided to make that delicious broth stretch a bit further. I just added a few things to the pot and came up with a wonderful dinner. I need to do that more often…re-use leftovers in an interesting way. We usually just reheat the stuff and eat it again, but I like the idea of using leftovers as a base for another, different dinner. I’ve always read about people who will roast chicken one night, then use it the following nights for other dishes. It’s a bit different for us since we don’t cook meat at home, but I’ve officially taken the first step! Soup! Part Two!

On another note, I’d like to take a moment to wish my friend Lindsay a very Happy Birthday! She’s one of the most beautiful people I know, kind and considerate, freakishly intelligent and motivated, and she makes one mean tiramisu. 🙂 Tonight we’ll be dining at Ararat, a Middle Eastern restaurant, to celebrate this special day. And eat a lot.

Tortilla Soup, Part Two

4 cups leftover Tortilla Soup, or any other brothy, tomatoey, yummy soup
1 can vegetable broth
1 can black beans, rinsed and drained
1 can yellow hominy, rinsed and drained
1 zucchini, sliced

Toss it all in a pot and simmer until the zucchini’s tender.

Makes 4 servings.

Source: poco-cocoa.

Check out this quote:

And now let us welcome the New Year
Full of things that have never been.
–Rainer Marie Rilke

Isn’t that just beautiful? That’s exactly how I feel about 2006…it’s full of possibilities. Yesterday morning, I opened the kitchen window and was amazed at how full and happy the air was. It felt heavy with possibility.

I don’t know what’s more fun…setting goals for the coming year or dreaming of what life may bring. I’d like to be healthier. I’d like to ride my bike more. I’d like to continue being crafty. I’d like to eat really good food. I’d like to meditate.

But how much of my life can I control? What about what life will bring to me? I could meet someone inspiring this year. I could lose someone I love. I could win a prize. I could suddenly like olives. I could grow a wart.

How exciting! I’m not sure I’ve ever felt this much anticipation about the New Year. I feel happy to be alive, and ready for whatever lies ahead. Happy New Year, everybody!