The February Daring Bakers' Challenge

Mallory from A Sofa in the Kitchen was the host for February's Daring Bakers' Challenge (can I quickly mention that I do, indeed, have a sofa in my kitchen? Best idea ever if you don't have one!).  The challenge was actually a two-in-one: Panna Cotta and Florentine Cookies.  I loved this challenge because I have never had either of them previously, and they were both super easy to veganize.  I did my research, and a few options to replace the gelatin exist.  I decided to go with agar-agar (super expensive, but totally does the trick).  Here's what I came up with:

(Vegan) Panna Cotta with Mango Compote and Florentine Cookies

Ingredients:

For the Panna Cotta:

- 3/4 can light coconut milk

- 1 cup vegan vanilla yogurt

- 1/4 cup sugar

- 1 teaspoon vanilla

- 2 tablespoons agar-agar (I used the flakes)

For the Mango Compote:

- 2 1/2 mangoes

- 3 tablespoons sugar

- 1/2 cup water

- Juice from 3 limes

- Juice from 1 large lemon

For the Florentine Cookies:

(I used the recipe from Daring Bakers, but changed a few things)

- 2/3 cup vegan butter

- 2 cups quick oats

- 1 cup sugar

- 2/3 cup AP flour

- 1/4 cup almond milk

- 1 teaspoon vanilla

- Dash salt

- 1/2 cup vegan chocolate chips

- 1/4 cup mixture: 

(3/4 molasses, 1/4 light corn syrup)*

* you can also use 1/4 cup dark brown corn syrup, but I wasn't looking to buy this

Method:

For the Panna Cotta:

1. Grab a medium-sized saucepan, and add the coconut milk, sugar, and agar-agar.  Let it sit for a minute before bringing to a simmer.  

2. Reduce heat, and simmer (stirring constantly) for 10-15 minutes.  You're looking to dissolve the agar-agar here.  It won't completely disappear, but you'll see a difference. 

3.  Remove from heat, and immediately wisk in yogurt and vanilla.  Wisk more!

4.  Pour into glasses or fancy ramekins, cover, and place in 'fridge.

For the Mango Compote:

1. Peel mangoes and gather all of the lovely chunks in a bowl.

2. Throw chunks in a food processor for a few seconds and pulse: you don't want to liquify the mangoes (although, you totally can and it'll be delicious), just make them into teeny pieces.

3. Meanwhile, heat the water, sugar, and juice in a small saucepan.  Wisk until the sugar dissolves.

4. Transfer the mangoes to a deep bowl before macerating with the hot, sugary liquid.

For the Florentine Cookies:

1. Preheat oven to 375°F.  

2. Grab a medium-sized saucepan and melt the butter.  As soon as it melts, turn off the heat.

3. Throw in your oats, sugar, flour, molasses and corn syrup mixture, almond milk, vanilla, and salt.

4. Mix!

5. Drop a spoonful onto a Silipat (or throw down some parchment paper), leaving plenty of room for each to spread a good inch-and-a-half around.

6. Bake for 8-10 minutes.

7. Let the cookies cool while you melt the chocolate chips in a small saucepan.

8. Once cooled, match up each cookie to one that seems to match.  Spread melted chocolate on the inside of one, and marry them.  Or, drizzle the chocolate on top!

Assembly!

Panna Cotta can be a assembled in two ways: in a pretty glass, or unmolded.  I did both because, well, it's more fun!  If you choose to layer your panna cotta and compote in a glass, be sure to refrigerate for a few minutes after adding each layer.  If unmolding, you'll have to use a paring knife to cut around the edges.

I am addicted to chocolate.

It's true.  There are two things that I need every single day: coffee and chocolate.  Unfortunately, many times I go to make a meal... and all I have is coffee and chocolate.  Which is awesome, but, you know, not really that healthy.  Last night I realized I hadn't eaten (the horror!), and decided I would make waffles.  I do this a lot when I either a) don't have any time, or b) don't have any food (or both).  You always have the ingredients to make waffles right??!  Well.... I didn't have soy milk.  But, I had chocolate almond milk...

(Vegan) Chocolate Almond Waffles

Ingredients:

- 1 1/3 cups AP flour

- 1 1/2 cups chocolate almond milk

- 2 teaspoons baking powder

- 1/4 cup sugar

- 1/4 cup brown sugar

- Dash of salt

- 1/4 cup canola oil

- 1 teaspoon vanilla

Method:

1. Preheat your waffle iron!

2. Mix together the dry ingredients in a medium-sized bowl.

3. Mix together the wet ingredients in another medium-sized bowl.  

4. Combine!  Mix/wisk until you don't have clumps!

5. Throw 'em on the waffle iron, and cook!  Makes 6.

Super easy, and amazingly really delicious!  They're not super chocolatey, and kind of taste like waffle cones!!

(Vegan) Almond Joy Cupcakes

Chocolate.  Coconut.  Almonds.  Need I say more?

Earlier today, my boyfriend mentioned that a friend was driving from Long Island, NY to pick up some music equipment.  We felt bad about how far the dude had to drive, and thought it'd be nice to have some snacks for him to take for the trek home.  I had a bunch of almonds laying around from my attempt at vegan macarons, and decided to make some Almond Joy cupcakes!

(Vegan) Almond Joy Cupcakes

Chocolate Cupcakes with Coconut Buttercream, Toasted Coconut, and Chocolate-Covered Almonds

Ingredients: 

- 1 ½ cups AP flour 

- 1 cup sugar 

- 1/3 cup cocoa powder

- 1 teaspoon baking soda

- ½ teaspoon salt

 - 1 cup coconut milk 

- ½ cup canola oil 

- 2 tablespoons apple cider vinegar 

- 2 teaspoons vanilla

- 1 cup vegan butter (or 1/2 cup butter + 1/2 shortening for a more fluffy buttercream)

- 3 cups powdered sugar

- 3/4 cup shredded coconut (plus another 1/4 cup for toasting)

- 1 1/2 teaspoon vanilla

- 1/4 cup almond milk

- 1/4 cup almond milk

- 1/2 cup semi-sweet chocolate

- 2 tablespoons maple syrup

- 12 whole almonds 

Method: 

- Preheat your oven to 350°F.  Grab two medium-sized bowls, and line a 12-cupcake pan with liners.

- In one of your bowls, combine all of the dry ingredients.  I just bought a sifter and used it for this, and was really happy with the outcome.  Use one if you have it!

- In your second bowl, mix together the wet ingredients.  Add to the dry ingredients and wisk until well combined.

- Spoon the batter into the prepared cupcake pan.  Fill each about 3/4 of the way full.

- Bake for 20 minutes, or until you pass the toothpick test.

- While your cupcakes are baking, prepare the toppings!  I started by toasting some coconut.  Simply grab a frying pan and toss in the extra coconut (more or less depending on your taste).  Push around with a wooden spoon over low-medium heat until golden.  Remove from heat and set aside.

- Onto the chocolate- covered almonds.  Make your ganache (I used a recipe from The Post Punk Kitchen- it's the perfect recipe!) first.  Warm the almond milk over low-medium heat.  Once it starts to boil, turn off the heat and add the chocolate and maple syrup.  Stir constantly until you have a smooth, creamy ganache.  Remove from heat and set aside.  Once cooled, toss in 12 almonds.  Stir to coat.  Place in your fridge to cool.  Feel free to make less, you won't need much.  Or, drizzle the extra over the cupcakes!

- Buttercream time!  This frosting is SO GOOD.  Whip up the butter and powdered sugar until it's fluffy.  Then toss in the coconut, vanilla, and almond milk.

- Time to assemble!  Make sure your cupcakes are cool, or your icing is going to slide right off.  Ice your cupcakes, sprinkle on some toasted coconut, and top with a chocolate- covered almond.  Viola!