Daring Bakers Challenge, April 2009

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge.

I’ve been in a matcha mood lately, so I decided to make a green tea cheesecake with a mango-rose topping. It is vegan and almost gluten-free.

green tea cheesecake with mango-rose topping

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January 2009 Daring Bakers Challenge!

After drooling over the challenges of many food bloggers for the past few months, I finally decided to join the fun and frolic that is the Daring Bakers community. This month’s challenge is brought to us by Karen of Bake My Day and Zorra of 1x umruehren bitte aka Kochtopf. They have chosen Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux.

Finding a vegan recipe for tuiles was a cinch. A simple web search lead me to the VeganYumYum blog. With only a few ingredients and ground flax seeds & water as an egg replacer, the light, fluffy batter came together in a snap.

One of the rules for January’s Daring Bakers challenge was that participants have to shape their tuile cookies, either using a stencil or shortly after baking. This turned out to be fairly tricky the first time around. The sticky batter was difficult to spread over my first cardboard stencil in an even layer. In addition, these cookies are very fragile and harden quickly, so they must be shaped within a minute or two after coming out of the oven.

My first batch was pretty much a disaster. Fingers were burned. Cookies fell apart. Egos were injured, and this lady was about ready to throw in the towel. It wasn’t until the next morning, after creating an experimental lemon/rose fluff (that may eventually become a candy flavor!) that I was inspired to give the tuiles another go.

Admittedly, the stencil and shape I was going for with my previous attempt at these cookies was pretty lofty. I decided to try something a bit simpler this time. To shape the cookies, I made a makeshift mold out of an empty paper towel roll, parchment paper, and some (new) hair ties to keep everything in place.

Also, instead of using a stencil to make some perfect circles or other shapes and then leveling them off with a spatula, I found that using the back of a spoon to spread the dough onto the cookie sheet pizza-sauce-style (starting with small circles in the center and working my way out) worked just fine. The dough for these cookies is greasy enough that I wouldn’t even recommend using parchment paper or a Silpat to prevent sticking – it really isn’t necessary – and the dough spreads out a bit on its own during its short baking time and (in my experience) ended up more or less level in the finished product.

While I still ended up with lots of broken/useless cookies, I did have five or so turn out using this method, and boy-howdy did they taste heavenly with the lemon-rose filling. All headaches aside, my first challenge was a relatively satisfying one, and I look forward to next month!

Miscellaneous ‘Shack News

Wednesday, November 19, the Shack will be making batches of our pistachio-almond bon bons as well as the *new formula* raspberry bon bons. The following week, we will be making a batch of the peanut butter bon bons. If you would like to get in on these two mid-week orders, e-mail us by Monday the 17th for the pistachio-almond and raspberry and by November 24 for the peanut butter.

Did you know that when the Shack is already making batches of a certain item, it’s an opportune time to order a smaller amount of that particular confection? (Check this blog regularly to see what we’re making.) Just tell us at least 48 hours before the order is stated to be available, and we’ll be happy to crank out a few extra for ya! In the case of bon bons, they are $2.25 apiece, or 4/$8.75.

Stay sweet!
-Lefty Lucy

This weekend, November 7-9

Provided Lefty Lucy’s headcold has cleared up by then, she will be making batches of peppermint chocolate cookie bon bons as well as the raspberry bon bons.

Raspberry has quickly become our most popular flavor, and both the original and the new formula have gotten rave reviews!   For those not experienced, the original raspberry formula has a sweet, fuzzy taste, as one might find in a raspberry soda.  The new formula is more tart and juicy, like biting into a fresh raspberry (that just happens to be covered in fine chocolate!) This weekend’s raspberry bon bons will be made using the original formula.

As always, if you’d like to place an order, please e-mail the Shack!

This weekend, October 31 – November 2

This weekend, the Shack will debut its vegan white chocolate cherry almond bark.  It will be available in 3.5 X 2″ bars.  If you would like to place an order, please send us an e-mail!

Oh, and did we mention the white chocolate is made from scratch?  ‘Cause it is.

Happy Halloween!
-Lefty Lucy

This weekend, October 24-26

The ‘Shack will be cranking out large batches of raspberry bon bons and peanut butter bon bons.  Please e-mail if you would like to place an order. This would be a great opportunity to mix ‘n match, so don’t miss out!

Savor the Flavor

Please bookmark this post and check back often, as our list of flavors will continue to grow as your sweet tooth demands!  Most of the flavors are interchangeable, i.e.:  cakes and cupcakes can be made as cake truffles, bon bons can turn into cakes, and so forth.  Remember, Lefty Lucy’s Sugar Shack is an all-vegan shoppe!

Bon Bons
*Raspberry
*Strawberry-Rose
*Cherry-Vanilla
*Pistachio-Almond
*Peanut Butter
*Malted Milk Ball
*Elvis
*Peppermint Patty
*Dreamsicle
*Mocha Hazelnut
*Maple Pecan
*Peaches ‘n Cream

Cake Truffles
*Cookies ‘n Cream
*Pumpkin
*Red Velvet
*Cheesecake
*Root Beer Float
*Tiramisù
*Cookie Dough
*Green Tea
*Lavender Earl Grey
*Chai
*Oatmeal Cookie
*Pina Colada
*Fudge Brownie

Cake Flavors (Mix ‘n Match with  your favorite frosting!)
*Vanilla
*Chocolate
*Pineapple
*Banana
*Pumpkin
*Lemongrass
*Earl Grey
*Chai
*Orange
*Green Tea
*Strawberry
*Mocha
*Apple
*Lemon
*Peanut Butter

Frostings
*Vanilla
*Chocolate
*Raspberry
*Coconut
*Rose
*Almond
*Strawberry
*Lemon
*Lime
*Peanut Butter
*Chai
*Cookies ‘n Cream
*Pistachio
*Lavender

Bomb Cakes
*Peanut Butter
*Raspberry
*Strawberry
*Cookies ‘n Cream
*Green Tea
*Almond