Strawberry Meringue Buttercream

1 1/2 cups fresh strawberries (about 8 ounces), rinsed, hulled, and coarsely chopped

4 egg whites

1 1/4 cups granulated sugar

1 1/2 cups unsalted butter, cut into tablespoons, at room temperature

Puree the strawberries in a food process or blender; set aside.

Combine the egg whites and sugar in the bowl of a stand mixer set over a pan of simmering water.  Whisk constantly by hand until the mixture reaches 140 F on an instant-read thermometer and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).  

Attach the bowl to the mixer fitted with the whisk attachment.  Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.  Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition.  Once all the butter has been added, scrape down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes.  Add the strawberry puree and beat until combined. 

Stir the frosting with a rubber spatula until the frosting is smooth. Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Makes enough frosting for 34 cupcakes.

From Brown Eyed Baker blog, originally from Martha Stewart’s Cupcakes

Spiced Rice and Raisin Pudding

100 grams (3 1/2 ounces) white basmati rice
400 ml (1 3/4 cups) boiling water
1 inch cinnamon stick
4 whole cloves
4 green cardamom pods
850 ml (3 cups) milk (or replace 1 cup milk with 1 cup coconut milk)
Seeds from 1/2 vanilla bean, or 1/2 teaspoon vanilla bean paste
125 grams (4 1/2 ounces) sugar
2 pinches of saffron threads
1 large egg plus 1 large egg yolk, beaten together
1/4 cup golden raisins

Put the rice in a bowl and cover with the measured boiling water; leave to soak for 30 minutes.

After 30 minutes, grind the rice and water mixture to a thick, coarse paste in a food processor.  

Grind cinnamon, cloves, and cardamom into a coarse powder using a mortar and pestle.

Put the milk in a pan with the crushed spices.  Add vanilla bean seeds or paste.  Slowly bring to a boil.  Add the rice paste and cook over low heat for 15 minutes, stirring frequently.  Add the sugar and saffron and mix well.  Gradually whisk some of the hot milk mixture into the eggs, then add the egg and milk mixture back into the pan, stirring continuously.  Cook for a further 5 minutes, until the custard is thick.  Add the raisins.  Chill in refrigerator to desired temperature.

Can be served topped with additional raisins, crumbled saffron, slivered pistachios, or sliced fruit.

Serves 4.

Adapted from The Cardamom Trail by Chetna Makan (original recipe for Fennel and Phirni Custard Tartlets)

Black Bean Tofu Tacos

1 1/4 pound (625 grams) ripe tomatoes, cored and cut horizontally
4 garlic cloves, unpeeled
1 jalapeno pepper
1 large white onion, thinly sliced
2 tablespoons olive oil
2 1/2 teaspoons oregano
1 1/4 teaspoon cumin seeds, lightly crushed
2 teaspoons unrefined cane sugar
1 teaspoon salt
2 to 2 1/2 cups (330 to 400 grams) cooked black beans
1/2 to 2/3 pound (300 grams) firm tofu, pressed dry and cut into 1/2-inch cubes
1 to 2 ripe avocados
8 small- or medium-sized whole wheat tortillas

Heat broiler with rack set 5 to 6 inches from the heat.  Set the tomatoes, skin side up, on a baking pan.  Broil until the tomatoes are slightly charred and the skins are wrinkled and peeling off, 3 to 5 minutes.  When cooled, pull off the skins.  Coarsely chop the tomatoes, saving the juice.

In a medium-size cast iron skillet set over medium heat, dry-roast the garlic and jalapeno, turning until the garlic skins are browned in spots, 5 to 7 minutes, and the pepper is blistered and soft, 10 to 15 minutes.  When cooled, peel the garlic and smash into a paste or coarsely chop.  Stem and seed the pepper, and coarsely chop it.

In the same pan over medium heat, saute the onion in the olive oil until very soft and lightly browned, 7 to 9 minutes.  Add the toasted garlic and pepper, and the oregano, cumin seeds, sugar, and salt to the onion.  Cook, stirring, for 1 minute.  Add the cooked beans and the chopped tomatoes with their juices.  Cook, stirring often, until the mixture begins to thicken slightly.  If you like, mash some of the beans in the pan.  

Fold in the tofu cubes and reduce the heat to medium-low.  Simmer the bean filling for a few minutes before serving.

Peel and mash the avocados.  To make tacos, warm the tortillas.  Spread a tablespoon or so of mashed avocado over each tortilla.  Top with the black bean filling and salsa to taste.  Roll up and eat.

Makes 8 tacos; serves 4.

From The Bold Vegetarian Chef by Ken Charney

Strawberry Frosting

1 cup (10-12 grams) freeze-dried strawberries
1 cup (235 grams) unsalted butter, softened to room temperature
4 cups (480 grams) confectioners' sugar
3 tablespoons (45 ml) heavy cream
1 teaspoon vanilla extract
Salt to taste

Using a blender or food processor, process the freeze-dried strawberries into powder.  You should have around 1/2 cup.  Set aside.

In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes.  Add the confectioners' sugar, strawberry powder, cream, and vanilla.  Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.  Taste, and add a pinch of salt if the frosting is too sweet.

Cover and store leftover frosting for up to 5 days in the refrigerator.  

Makes enough to frost 12-18 cupcakes, or one 9x13-inch sheet cake.  Make 1 1/2 times the recipe for a double layer cake.

From Sally's Baking Addiction blog

Chocolate Fudge Cake

1 pound (4 sticks) unsalted butter, cut into 12 pieces
8 ounces unsweetened chocolate, cut into 1/4-inch pieces
6 large eggs
2 2/3 cups sugar
1 teaspoon salt
2 teaspoons vanilla extract
2 1/3 cups all-purpose flour

Prepare 2 9-inch round cake pans;  butter the pans, line the bottoms with parchment paper, and butter the paper.

Set a rack in the middle of the oven and heat the oven to 350 F.

Melt the butter in a 2-quart saucepan over medium heat, swirling the pan occasionally so the butter melts quickly and evenly  Let the melted butter simmer for a few seconds, so it is really hot.  Remove from heat, add the chocolate, swirling the pan to submerge the chocolate.  Set the pan aside to allow the chocolate to melt while you prepare the other ingredients.

In a medium bowl, whisk the eggs to break them up.  Whisk in the sugar in a stream.  Whisk in the salt and vanilla, then whisk briefly until the mixture lightens a little.

Whisk the chocolate and butter mixture just until smooth.  With a rubber spatula, scrape the chocolate into the egg mixture and stir it in.  Fold in the flour.

Scrape the batter into the prepared pans and smooth the tops.

Bake the layers for 30 to 35 minutes, or until they are firm to the touch but not dry all the way through.  A toothpick inserted in the center should emerge with some batter still clinging to it but not completely wet.  Cool the layers in the pans on racks for 10 minutes, then unmold onto racks to cool completely.

Makes 2 9-in round layers.

From Perfect Cakes by Nick Malgieri

Blueberry Sweet Rolls with Lemon Glaze

For rolls

1/2 cup hot water

3/4 cups warm milk

1/2 cup unsalted butter, very soft or melted

1 large organic egg, at room temperature

1/2 cup granulated sugar

1 teaspoon salt

4 1/2 cups all-purpose flour

2 tablespoons instant yeast

1/2 cup blueberry preserves

For glaze

1 cup powdered sugar

1/4 teaspoon lemon flavoring

3+ tablespoons milk 

Place hot water, warm milk, softened butter, egg, and sugar, in the pan of your bread machine.  Add the salt and flour.  Make a well in the center of the flour.  Add yeast to center of flour. Place in bread machine and set to "dough" cycle.  Remove dough from machine once it has completely risen.  Depending on temperatures, it may take longer than the actual  cycle.  

Place dough on a flour covered work surface.  Roll dough into a 15" x 18" rectangle.  Spread blueberry preserves over the dough.  Start rolling dough from the left (long side) to the right. You will need to lift as you roll, or all of your filling will be pushed out.  Slice into 12 - 1 1/2" slices.  

Place in a 9 x 13 baking dish that has been lightly sprayed with cooking spray or buttered.  Cover and allow to rise until doubled in size, about an hour. 

Heat oven to 350 degrees.  Place in oven and bake for 15 - 25 minutes, or until golden brown and cooked thru in the center.

Whisk the glaze ingredients together in a small bowl. Add additional milk to achieve desired consistency.  Drizzle glaze over rolls in the pan.

From CookingwithCurls blog

Potato Wedges with Avocado Dip

2 russet potatoes, sliced in thin wedges
1 teaspoon olive oil
1 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt

Avocado dip:
1 avocado, mashed with a fork
1/2 lime, juiced
2 tablespoons almond milk or coconut milk
Salt and pepper to taste
Red pepper flakes to taste

Heat oven to 450 F.  Line a baking sheet with foil.

Place sliced potatoes in a bowl with olive oil, paprika, garlic powder, pepper, and salt.  Stir to coat the potatoes evenly.  Spread the potatoes on the lined baking sheet so the slices aren't touching each other.

Bake the potatoes for 30 minutes, flipping the pieces halfway through.  

While potatoes are baking, prepare the avocado dip.  Mix the dip ingredients, and whisk until smooth.  Refrigerate until ready to use.

Remove potatoes from oven; they should be crisp and browned.  Serve immediately with avocado dip.

Serves 1 to 2.

From This Savory Vegan blog