chocolate raspberry cupcakes, and a new mosaic

I've been in Goleta, CA near Santa Barbara for the past week installing a mosaic walkway for Ryan's sister and her beau at their house. It's gorgeous here, just up the road from a butterfly sanctuary, meadow, and a bluffy, beautiful beach. Look up and you'll be sure to spot a flock of pelicans in flight. Look down so that you don't step on sand fleas galore, or the occasional stranded jellyfish. 

I know all this because after a week of working very hard, I managed to finally get down to the beach...a much needed recharge to body and mind.

 

Tonight is our last night before heading home, and the mosaic is done! I am so happy that it is finished, and love the way it turned out. As usual, I underestimated the amount of work that it would be and ended up spending over 100 hours working on it, but it was worth it, as now their house looks like it is wearing a diamond ring. I have yet to name this mosaic, but it is inspired by the ocean meets mountain wonderland that is this part of the world. It is late in the afternoon as I shoot these pictures for you, and the sun is shining brightly on the entire mosaic. In the morning, the lighting will be ideal for the official portfolio shoot...this is just a sneak preview.

 

One thing I have been taking the time to do while here is cook and bake. I have been reading my way through the La Tartine Gourmande cookbook and it is incredible. She has brilliant recipes and lovely ideas. I highly reccomend that you get yourself a copy of this book (I know I will, as the copy I have now is borrowed from a friend). I was inspired by her savory muffins last week, and I made the most incredible quinoa and lemon pancakes this morning that are worth the book in themselves. As she cooks with a decidedly French flair (being French), I have been dreaming of souffles and quiches, fresh salads and rustic flavorful soups. 

These cupcakes are inspired by a recipe in her book. Of course, I had leftover almond pulp to deal with. And I used frozen organic raspberries instead of fresh, expensive ones. If you want a fluffier cake, add 1/2 cup of GF flour and a teaspoon of baking powder.

Thanks Béatrice, for your amazing ideas!

chocolate raspberry cupcakes

• 1 cup chocolate chips
• 7 TBS coconut oil
• 1 cup almond meal
• 1/4 cup cocoa powder
• 1 tsp vanilla
• 1 tsp salt
• 4 eggs
• 1/2 cup cane sugar
• 2 cups raspberries
• slivered almonds
• brown sugar

Preheat oven to 350 F. Oil muffin tins or 9 inch cake pan. If you are using a cake pan. line the bottom with a piece of parchment paper.

In a double boiler, melt the coconut oil with the chocolate chips. With a whisk mixer beat the eggs, sugar and salt until foamy and doubled in size. Add the almond pulp and cocoa powder and mix. Then add the melted chips and oil and mix until combined. Add 1 1/2 cups of raspberries and stir to combine. Scoop into oiled muffin tins or cups, filling all the way. Place 3-4 raspberries on each muffin, then sprinkle with slivered almonds and brown sugar. Bake for 30-40 minutes, or until they are firm to the touch and a knife comes out clean. Allow to cool before removing them from the tins.

Home Made Almond Milk & Amazing Chocolate Cake

Almond milk, how do I love thee? Heaps of ways!

Let it suffice to say that, once you know how easy it is to make, and how delicious it is to drink, you will never go back. I make almond milk every couple of days to enjoy in coffee, with cereal, or to use in some recipe or another instead of regular milk. I think its better than milk, and far better than boxed soy or almond milk.

Almond Milk's only drawback is that you have to figure out what to do with the almond pulp after straining. Lucky for you,  I have a bunch of recipe solutions for that, too.

All you need to make this delicious drink is a blender and nutmilk bag (or a paint straining bag from the hardware store). I get mine at Home Depot, about $2 for two 1-gallon size bags (be sure not to get the 5 gallon bag). It helps to soak the almonds for a few hours before you blend, but if you don't, no big deal.

all you need (besides a blender & almonds) to make almond milk

Fresh Almond Milk*

• 1 cup raw almonds
• 6-8 cups filtered water

If possible, soak the almonds over night (soaking softens the nuts and switches off the enzyme inhibitors, making the almonds more nutritionally available and easy to digest...and creamier). Blend with the water for at least 30 seconds, until completely pulverized. Place the straining bag in a pitcher or bowl and pour the blended almonds and water through. Squeeze and strain (imagine you are milking an almond cow) until as much moisture is out of the pulp as possible. You now have fresh, delicious almond milk. I like mine plain, pure, and simple. But feel free to add sweetener, vanilla, a pinch of salt, or whatever floats your boat.

*For a slightly more viscous result, try adding a few tablespoons of chia seeds to the blender with the almonds. It makes it a little more difficult to strain, but the result is thicker. Also, if you want something more like a cream, use less water, or more almonds.

You should also know...this fresh almond milk lasts no longer than 2-3 days, so drink up! Or don't make too much.

soaked almonds, fresh almond milk, and my favorite way to enjoy: in a foamy cup of coffee

The question is, what to do with all this pulp? I used to stick it in a ziploc bag, throw it in the freezer and forget about it. Then one day I realized that I had about 7 gallons of almond pulp. These days, I try to create some kind of baked good with the pulp in order to keep up with the volume. This works out well for us here who don't eat wheat products. I make bread, muffins, and cake most often. Ryan makes pancakes and chocolate chip cookies.

what to do with almond pulp???

David Lebovitz, the Paris based food writer, wrote in The Sweet Life in Paris, "Every Frenchwoman I know loves chocolate so much she has a chocolate cake in her repetoire that she's committed to memory, one she can make on a moment's notice".  Although not French, I have taken this predilection to heart. My recipe is based on this flourless chocolate cake recipe, updated by yours truly to incorporate the almond pulp & a couple of other things. (I realize that this post is listed as 'vegan'...that would refer to the almond milk, and not this cake. Sorry, vegans.)

Amazing Chocolate Cake

• 6 oz chocolate chips (good dark chocolate)
• 1/2 cup coconut oil (I suppose you could use butter)
• 1/2 teaspoon salt
• 1/2 cup cocoa powder
• 1 cup sugar (unrefined if possible)
• 1 tsp peppermint oil (optional but delicious)
• 1 cup almond pulp
• 3 egg yolks & one egg (this makes for a very soft cake, but 3 regular eggs will also work fine)

Preheat oven to 375°.
Oil & Line 8" round pan with parchment.
Melt chocolate chips and coconut oil over a double boiler. Add all other ingredients, eggs last & mix well. Pour into pan and spread evenly. Bake for 25-30 minutes until done.

Voila! This cake is seriously amazing. It is not fluffy, but rather very dense and fudgy. No need for any embellishments. Sometimes I omit the peppermint oil and add cayenne, cinnamon, and dried cherries. Or I just make it plain. Sometimes I sprinkle more chocolate chips on top before baking it. Yum!

Enjoy! More almond pulp recipes to come...