Vegan Chocolate Hazelnut Cupcakes that are just as good as the “real” thing! Some people are afraid of trying to bake vegan or just don’t know where to begin. Well, with this simple recipe you’ll be a vegan baker in no time. I have been vegan for four years and this is a tried and true recipe that I always go to when baking chocolate cupcakes. The hardest part is trying not to eat them all in one sitting!
The chocolate cupcakes are moist and dense and topped with a fluffy Fante’s Hazelnut flavored icing which adds a burst of extra flavor to the palate. These cupcakes also pair well with coffee, so pull out some soy creamer and have yourself a vegan cupcake party!
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Mojito Mint Treat Pops
by Nina Rose
Here’s a tangy cake made with fresh lime juice, and a creamy buttercream icing flavored with our own Fante’s Mojito Mint Natural Flavor Blend, which adds the perfect mint essence to complete the classic profile of one of America’s favorite summertime cocktails, the Mojito.
The result is tender crumb, yet somewhat dense cake, with enough strength to not crumble apart when pushing into the pop molds.
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It’s Molecular March here at Fante’s! This week we’ve asked Nina Rose to give a little background on Spherification.
To be more specific, a sphere comprised of a thin, jellied outer membrane with a liquid center that pops in your mouth when eaten. Sometimes these spheres can be called different names depending on their size and shape, from tiny “caviar” or “pearls” to large “ravioli” or “eggs.”
The method of creating these forms is called spherification (or reverse spherification, but I’ll get to that later).
So what is spherification? Read the rest of this entry »
Boston Brown Bread seems to have originated in Colonial New England, when their food resources dictated the most readily available ingredients and their creativity did the rest.
Due to the limited availability of wheat, this bread was made with a mixture of rye flour, cornmeal, and wheat flour. Buttermilk and molasses are the additional ingredients in the most common recipes, creating a flavorful, savory taste. Boston Brown Bread is traditionally served warm and is a perfect accompaniment to baked beans on a cold winter day.
Because ovens were not commonplace in most households at that time, making bread by steaming it in a pot over an open flame was customary. Unlike oven baking that tends to dry, steaming this quick bread keeps it wonderfully moist, as it only cooks at water’s boiling point (212°F, or approximately 203°F for higher altitudes). This method helps to keep the bread from overcooking.
A tin coffee can is the container most often used to make this bread. The batter is poured into a greased can, then covered tightly with tin foil and placed in a covered pot of boiling water to cook for roughly an hour and half.
Here at Fante’s we have been asked repeatedly for a Stainless Steel container to replace worn tin cans, which seem to be harder to find these days due to the fact that more coffee is being packaged in plastic or paper containers. In our search, we came across this Stainless Steel Bain Marie insert which we found to be the perfect size, comparable to a coffee can. It also has a protruding rim which allows for the tin foil to be tucked tightly underneath. www.fantes.com/loaf-pans.html
I used a slightly larger size pan, just before we got hold of the proper size.
~ Nadia ~
Featuring Fante’s Red Velvet Natural Flavor Blend, with its rich chocolate flavor and deep red color. This water soluble flavor can be used for wonderful results in baking, beverages or ice cream.
Stephanie’s Red Velvet Caramels
1 1/2 cups sugar
1/2 cup corn syrup
1 1/2 cups heavy cream
1/2 cup unsalted butter
1/8 tsp salt
1 1/2 tsp Fante’s Red Velvet Extract
1 tsp vanilla extract
3 tbl water
Finishing salt to taste
You’ll need 2 pots, silicone spatula, candy thermometer, brownie or cake pan, parchment paper.
-In a deep, thick-bottomed pot (I recommend Rose’s Caramel Pot), mix together the water, sugar, and corn syrup until evenly combined, and then put over medium-low heat. The mixture will slowly melt, boil, and then begin to turn golden brown. DO NOT STIR WHILE HEATING–you will cause the sugar to crystallize, and ruin the batch. Instead, occasionally swirl the pot slowly, holding it by the handle and rotating your wrist gently.
-In another pot, bring the cream, butter, and salt to a simmer, stirring frequently. Once it reaches a simmer, turn off the heat, but leave it on the burner.
-When the sugar has turned a rich golden brown, turn off the heat, and then slowly pour in the cream mixture, stirring constantly with the silicone spatula. Warning: It will bubble and froth quite high, so wear long sleeves and/or an oven mitt to be safe.
-Once the caramelized sugar and cream mixture are combined, turn the burner back on to a medium-low to medium heat. Clip the candy thermometer in place, making sure that it is not touching the bottom of the pot. Stir every few minutes with the silicone spatula until the caramel hits 248 degrees, then remove from heat, stir in the Red Velvet and vanilla extracts (note: it will froth a bit again), and pour into a brownie or cake pan lined with parchment paper, on a trivet.
-Let cool at room temperature for six hours, or overnight. Sprinkle the top lightly with a high-quality finishing salt (Kosher, Himalayan, Fleur de Sel, etc). Remove parchment paper and caramel from pan, and then cut into strips, and then bite-sized pieces. Wrap individual pieces in parchment paper. Refrigeration or an air-tight container will help to extend the shelf life, but they will get hard with time, so consume within two to three weeks for optimal experience.
- Here are some of Fante’s tools that I used:
#9918 CDN Digital Candy Thermometer
#15076 Chefn SwitchIt Dual Ended Slim Spreader
#6595 Rose Levy Beranbaum’s 1 qt Stainless Steel & Non-Stick Caramel Pot
- If you don’t have Rose’s Caramel Pot, and your pot is tall, 1 quart will suffice, however if it is a low, wide pot, I’d go for 1 ½-2 quarts to be safe, to keep the froth in.
- Heating the blade of your knife in hot water or pass it through the flames of a gas burner a few times makes cutting the caramel easier.
- Also, you can use Lyle’s Golden Syrup instead of corn syrup, or any inverted sugar syrup, or even honey or agave nectar–but you’ll need to watch more carefully to make sure it doesn’t burn, since they will already be golden and the caramelization will be harder to track visually.
- Putting crushed nuts in the bottom of the pan before pouring the caramel adds extra flavor and crunch, and you can also consider coating the caramel bites with Cream Cheese Icing-flavored white chocolate for a truly extravagant red velvet candy!
Our Flavors Page: www.fantes.com/flavors.html
Cold weather really puts me in a mood for a hot bowl of homemade soup. So as the first snowfall of the year came our way, with schools closed and the kids at home, I went for my favorite soup cookbook, Soup: A Way of Life, by Barbara Kafka.
I was planning for such an occasion, and made sure in advance that my pantry contained all the ingredients for recipes I had bookmarked.
Dry white wine
Salt and fresh ground pepper
Sliced French bread
Gruyere or Mozzarella cheese
The key to making this soup a success is properly caramelizing the onions. (I wish for a 7 quart Dutch Oven, which would be perfect for the recipe, but make do with my good 10-quart stock pot.)
I melt the butter over medium heat, then add thinly sliced onions. I use a wooden spoon to layer them evenly, then stir occasionally until they are soft and brown. After about a half hour, they are cooked to perfection.
I add the wine, and loosen a few brown bits from the bottom of the pot. When it begins to boil, I add the beef and chicken stock, salt, and freshly ground pepper. Some stirring once at a boil, then reduced heat to low and simmered for 10 minutes. That didn’t take too long.
I place slices of bread in the bottom of the onion soup bowls, fill with soup, and top with Mozzarella, as it’s the cheese that is always on hand in my kitchen. Then under broiler for a few minutes, until the cheese is melted and bubbling. What a beautiful sight!
The tasty bowls of Onion Soup don’t last long when the call for “Soup’s ready!” goes out to my husband and kids who have been romping in the new snow.
So flavorful, and so easy to make with readily available ingredients, no other soup is as warming to me as French Onion Soup. It is my recommended remedy for a cold winter day.