Haselnuss and Chipotle

Over the weekend I made two batches of haselnuss (hazelnut) themed cupcakes. Haselnuss was one of my favorite words from German class back in the day. Sorry I didn't figure out how to insert one of those s set things for those of you that speak the language. The purpose of these cupcakes was twofold: snacks for an Art Car decorating party and dessert for a townhome potluck.
Here is a basic chocolate cupcake, with hazelnut liquor added to the batter. The frosting also is spiked with hazelnut liquor. On top, you see my first experiment with chocolate transfers (inspired by Emilie's post). These things are so cool, you can't really see the green floral scroll pattern on this photo, for a better one, see flickr. I have a few kinks to work out with the process (i.e. not all the pattern transferred, streaks in the chocolate, etc.), but for my first try I was pretty happy. The bending of this piece of chocolate is courtesy of the Texas heat.
Continuing the hazelnut theme are these haselnuss cupcakes filled with chocolate mocha hazelnuss mousse from VCTOTW. The mousse is perfect on its own, and luckily the recipe makes a little extra. I know I should have gotten a shot of the inside, but everytime I bite into one it somehow disappears in my mouth.
And just because you can't live on cupcakes (darn!), I'll show you some real food as well! Last week I tried out the chickpea romesco from V-con and absolutely loved it. This was quick and easy and is one of those dishes I should remember to make for company. I had just finished watching Iron Chef, so that's why I plated my chickpeas in a row (to compliment the asparagus). Oh, and I finally invested in some real sea salt, you can see those fatty grains on the asparagus. Very worth it!
In addition to bringing cupcakes to the potluck, I also made empanadas. The dough was from V-con (acorn squash and black bean empanadas), but the filling was my own. A mixture of Field Roast chipotle sausage, black beans, canned chipotles, jalapeno, onion, and some spices. These were HOT! Unfortunately, these suckers wouldn't stay sealed, and opened up a bit in the oven. I still have some learning to do as far as pastry goes. Oh, and I'm proud to say this was my first time using dried black beans!
Finally, a super duper late vegan mofo post. Back in November, I promised that I would use these dried faux meat patties that I got ages ago. Well, finally I got around to it. Actually, John got around to it because I had decided that they scared me. He marinated them in a pseudo teriyaki with chipotle peppers. Bless his heart for trying, but I thought the texture was too meaty and it weirded me out (though he enjoyed them). On the side is a chipotle quinoa with black beans and a grilled veggie salad.
Next post I'll have an announcement! And maybe some food.

Twas the Night Before Christmas...

And in the bayou city, vegan cupcakes were spreading happiness, so yummy and pretty.

Last night I had my first experience with the Houston chapter of Food Not Bombs. The local Society of PEACE group that I belong too helped volunteer for the evening. We gathered on a chilly (for Houston) night to serve up yummy vegan food to Houston's homeless in front of the public library. I had known a little bit about this group, but after going last night I think it is truly amazing what they do. They are out there four nights a week feeding those that are less fortunate. It is so close to my house and such a noble cause, I will be definitely making an effort to volunteer more regularly. And of course, I had to bring some vegan food to share as well. I made the Tempeh Shepardess Pie from V-con (with sweet potatoes as I had previously), since it sounded like a warm, hearty meal for a cold night. And of course, I brought some christmasy-themed treats: mini-cupcakes!

There were 24 vanilla cupcakes with chocolate mousse (this is great stuff, I was pretty skeptical with the tofu, but no one has noticed at all) and 24 chocolate cupcakes with vegan cream cheese frosting, topped with some mints (which ended up giving a nice flavor to the frosting).
I even managed to spread vegan education awareness; one man asked me if I still ate fish, since vegetarians do (so he thought). I replied that people that eat fish are "flexitarians". He was pretty amused with that answer :-)



And luckily all the cupcakes and nearly all of the shepardess pie got eaten up, because when I arrived at my parent's house for the night, look what was waiting under the tree for me...
That's right, my sister brought these yummy donuts for me!! Those Mighty O's traveled mighty far from Seattle to Houston.
The flavors were: chocolate with mint frosting, chocolate with peanut butter frosting, pumpkin, plain with vanilla frosting, chocolate with chocolate frosting, and cinnamon sugar. I think my favorite is between the mint and the pumpkin, but they were all delicious. I tried a bite of every one with my breakfast (alongside a tofu scramble). And yes, I reluctantly shared with the rest of my family. I highly suggest you get your hands on some.
Hope everyone is having a peaceful, relaxing holiday season!! Santa should be making the rounds shortly....