tag:blogger.com,1999:blog-3692776953406823961.post78147682257826582..comments2023-06-17T07:53:10.795-07:00Comments on kitchen dancing: spicy coffee cakesineadhttp://www.blogger.com/profile/17655363330088316924noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3692776953406823961.post-43511729998430903192009-06-02T03:58:26.069-07:002009-06-02T03:58:26.069-07:00Yesss... someone sent me some maple butter from Ot...Yesss... someone sent me some maple butter from Ottawa. It's pretty much the best thing that has ever been done to tree sap. <br /><br />I haven't managed to turn soup into cake (yet), but I have turned dinner into cake, and have made sweet fruit soups... It's just a matter of time, really. I bet I can do it. Yup. Give me a few weeks.sineadhttps://www.blogger.com/profile/17655363330088316924noreply@blogger.comtag:blogger.com,1999:blog-3692776953406823961.post-539161613443344052009-06-01T21:44:21.991-07:002009-06-01T21:44:21.991-07:00Well since our father has taught us that pie = bre...Well since our father has taught us that pie = breakfast, I firmly believe that all meals can be cake... so, I decided that this would make an excellent breakfast cake (and if you are feeling adventurous you could even eat it in the afternoon or evening!!). It works if you make a little brown sugar-spicy-yummy-struselesque stuff to put on at the last stage of baking OR after it is done baking, throw on a glaze/reduction made mostly with brandy and marmalade (and you can throw in any spices that smell pretty). <br /><br />Oh, also... as a crazy ottawationian, I have also found a new love for maple butter... which is a GLORIOUS topping if you make the less sweet version of the bread!<br /><br />Now I am having some issues with turning some of your other items into cake... like the soups, no matter how much chocolate or icing sugar I add they still seem to be soup. For now I will settle with eating some dishes with cake on the side.Pistashionoreply@blogger.comtag:blogger.com,1999:blog-3692776953406823961.post-89291942399901315242009-05-24T12:55:38.724-07:002009-05-24T12:55:38.724-07:00Hmmm... this particular bread is more similar in t...Hmmm... this particular bread is more similar in texture to a yeasted cake than anything else, so I don't punch to down. Also, the poor yeast are on death's door with all the spices. With other breads, I tend to be as lazy as possible, but yeah, when I want nice chewy bready, I do squish them and let them rise again (like Jeebus). <br /><br />Go for it with the rice milk + starch. You might want to also add a tbs or so of almond or cashew butter since the soy is the only source of fat in this entire recipe, and it does make quite a difference to the overall texture as well as how well the spices carry. Let me know how it works!sineadhttps://www.blogger.com/profile/17655363330088316924noreply@blogger.comtag:blogger.com,1999:blog-3692776953406823961.post-51633420257837707172009-05-24T00:20:51.315-07:002009-05-24T00:20:51.315-07:00This sounds sooo awesome...I love bitter/spicy foo...This sounds sooo awesome...I love bitter/spicy foods. That and the mustard intrigues me...mustard is one of those foods I crave all the time.<br /><br />I do have a question about how you let bread rise. I notice that you don't mention punching it down at any point...I'm curious, if you just let any bread rise for a long time, do you need to bother with punching it down and letting it rise several times before baking?<br /><br />Also, could anything be subbed for the okara/soy yogurt? It's looking like I'm allergic to soy, so both would be no-gos. Would rice milk and some sort of starch work?Anonymousnoreply@blogger.com