Dining In - New York-Style Crumb Cake

New York-Style Crumb Cake - Chloe's Vegan Desserts

In honor of the place I now call home, I made this recipe for New York-Style Crumb Cake. It was very simple to prepare, in fact more time was spent baking it than making it! The smell that filled my kitchen was an intoxicating buttery, cinnamon scent and if this had been a batch of cookies you can be sure they'd have been gobbled up. Sadly I had to leave the cake untouched so my boyfriend could bring it to his office for a potluck. Verdict from the group was the now common disbelief that it was vegan, meant as a compliment of course! I made this once before with the help of my mom for a Sunday breakfast and it was delicious; sweet with a balance of salt throughout, a moist cake layer covered with a divine buttery crunch. This beats anything premade sitting on a grocery store shelf and I bet it could hold its own against a traditional New York Style-Crumb Cake! You can find the full recipe from Chloe's Vegan Desserts (buy your copy here). 

Crumb Topping:
1 1/4 cups flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup vegan margarine, melted

Cake:
1 1/4 cups flour
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup almond milk
1/2 cup canola oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
Powdered sugar, for garnish



To Prepare the Crumb Topping:

Preheat oven to 325 degrees and grease a 8-inch square pan.

In a medium bowl, prepare crumble by first combining flour, sugar, brown sugar, cinnamon. Then pour on the melted margarine and use two forks to toss the mixture together. You don't want to stir and combine it too much so the tossing method helps to keep it a crumble. 

This...

turns into this!

To Prepare the Cake:

In a large bowl combine all dry ingredients: flour, sugar, baking soda, baking powder and salt. 

In a separate medium bowl, whisk together almond milk, canola oil, vanilla extract and apple cider vinegar.

Pour wet mixture over dry and stir together to combine, but don't overmix the batter. 

Pour batter into the pan evenly. Sprinkle crumb topping over the batter to cover completely. 

Bake for about 40 minutes. I checked mine a couple of minutes early using a toothpick and noticed it was done. 


Allow to cool and sprinkle with powdered sugar (now doesn't that look like something from an Entenmann's box!?) then cut into squares to serve!

Freshly Baked Crumb Cake

Dining Out in New York City - by CHLOE.

Now this is a "Happy Meal" - by CHLOE

Given my fondness for and success with Chloe Coscarelli's recipes, it's no surprise that I was anxiously awaiting the launch of her all-vegan NYC restaurant by CHLOE. I suspected this might be coming with her efforts to grow her brand by appearing on the Today Show and keeping an active social channel going (Instagram: @bychefchloe, @chefchloe) where she shared updates along the way; this was a smart move, building loyalty before opening. The location is another smart move, near the W 4th Street subway stop and right by NYU, where students can grab vegan grub until 12am most nights. The creative direction and branding is just like her, refreshing, adorable and easily likable! 

Interior Design, Complete with Wicker Chair Swings (on the other side) - by CHLOE

Love all the packaging!

I saw the announcement just yesterday that her restaurant was having its grand opening on Tuesday, July 28th and I excitedly told my boyfriend exactly what we'd be doing for dinner the next day. He's enjoyed many Chloe cookbook recipes and was happy to take me! We showed up around 7:30pm and a large, but well managed line was there. They were giving away free cookies all day and even free burgers to the first 50 customers. The website only launched today with a posting of their menu, so I scrambled to make a very hard decision. In line, Chloe herself came around with free samples of a Peanut Butter Cacao Smoothie and a Kale Smoothie. Both were very yummy! I didn't hold back and asked to take a picture with her, she is so sweet! 

Now for our taste testing in the form of a large meal: I ordered the Kale Caesar Salad, as is, with shiitake bacon, avocado, almond parmesan, maple-wheat croutons, capers, grape tomatoes, and Caesar dressing. I hate to criticize my first choice, but this was just too salty for me to order again. I finished it, of course and thought the ingredients themselves were great, but it seemed like each one got salted separately and then tossed together. Along with it, I had a small order of Mac N' Cheese, which was creamy and delicious with a slight kick of smokey spice. The sauce coating the shells was a sweet potato cheese and it was topped with another dose of crunchy shiitake bacon. 

Mac N' Cheese - by CHLOE

The Classic Burger - by CHLOE 

My non-vegan boyfriend got The Classic Burger with Air Baked French Fries. The Classic Burger is built off a super hearty patty with tempeh, lentil, chia and walnut, topped with pickles, onion, beet ketchup and served on a potato bun. I had one bite and said without much experience myself, "tastes like a real burger!" My boyfriend didn't want to share, which is a good sign. His major complaint with vegan burgers is the mistake of serving a mushy veggie-based burger on tough, dry bread so the whole thing falls apart in your hands - this burger had a soft bun and it held it all together. The fries were also very tasty and you'd have no idea they weren't actually "fried." The Beet Ketchup was hot pink and sweet, a nice upgrade. The Special Sauce was light orange and likely a cashew cream base, it was a little bland and I would have preferred more of a mayo or vegannaise flavor. 

 

Chlostess Cupcake - by CHLOE

Dessert was another full course! For my free cookie, I got the Cinnamon Espresso Cookie, compared to my experience making these from her cookbook hers were much thinner and crisp, not moist. I really liked it, its got a slight overbaked taste, but in a good way that complements the espresso flavor. My boyfriend bought for himself (thinking he wouldn't have to share!) a big square of the Banana Bread and a Chlostess Cupcake (previous blog post here). He really enjoyed the Banana Bread, stuffed with chocolate chips and walnuts. As for the Chlostess Cupcake, this was super chocolatey and velvetly smooth and rich. 

Cinnamon Espresso Cookie - by CHLOE

These Look Familiar! The Many Dessert Options - by CHLOE

The menu is lengthy, especially considering this is a brand new restaurant, so that means I will be making many return trips. Chloe is a doll and was a pleasure to talk to, so it makes it a no brainer to support her in her business endeavor! Good luck :)

by CHLOE.

185 Bleecker Street

New York, NY 10012

by Chloe Website

by CHLOE from the Outside

Dining In - Chocolate Celebration Cake (Gluten-Free)

Chloe's Celebration Cake, Gluten-Free - Chloe's Vegan Desserts

It was my friend's birthday and we had plans for a fun Hot Pot style dinner at his apartment (complete with vegan-friendly side of the pot and tons of veggies!), so I decided to be formal and make an actual cake. For his previous birthday, I made one of my most gourmet and "reblogged" desserts - the Coffee Almond Crunch Cupcakes. These were a big hit so I had to step my game up, but I also wanted to experiment. From a previous shopping trip I had a bag of gluten-free flour from Trader Joe's that I hadn't opened. I went out and bought the expensive, yet required, complement to it, xanthan gum. It's a thickener that helps starches combine to trap air. I was nervous baking my FIRST altered gluten-free dessert, meaning making substitutions versus making baked goods that were naturally gluten-free like: Healthy Chocolate Chip Blondies. 

You can find this recipe and others in Chloe Coscarelli's dessert cookbook, Chloe's Vegan Desserts (buy your copy here). The prep was no different except instead of one dry flour you have to add an extra ingredient, the xanthan gum. Determining the appropriate baking time was difficult; for one thing I wasn't using the same pan size that Chloe's recipe called for. I had an 8-inch pan that I needed to reuse twice for two layers whereas she noted using a 9-inch pan. The cake wasn't cooked all the way through when I first checked it so I cooked it longer and then longer again. People are often concerned that gluten-free baking can be dry and I did worry that the outer part of my cake would be, because it already looked done when the middle was not. After letting it cool I saw that it held together so I kept my fingers crossed that the taste and texture were not sacrificed from the experimental baking time.




Now for the taste...it was a winner! The whole non-vegan, non-gluten-free dinner party loved it! I did too. I was really shocked at how moist it was, more moist than most of the other cakes I've made from Chloe's cookbooks. The chocolate was flavorful especially with coffee baked in, but wasn't overpowering and the sweet vanilla frosting paired perfectly with it. Up against a plethora of NYC bakery items, including vegan ones from Peacefood Cafe, this cake held its own! Although this is not healthy, it is a "make again" recipe and now I'm eager to incorporate gluten-free substitutes into other baked goods. 

Gluten-Free Chocolate Cake
3 cups gluten-free all purpose flour (You can use all types here and it's best to follow the directions of what you're using to know how to pair with the xanthan gum and how long to bake! I used the Trader Joe's variety)
1 1/2 teaspoons xanthan gum (I used Bob's Red Mill brand)
2 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cold coffee
1 cup canola oil
1/4 cup apple cider vinegar
1 tablespoon vanilla extract

Vanilla Frosting
1 cup non-hydrogenated vegetable shortening (I used Earth Balance sticks)
3 cups powdered sugar
3-5 tablespoons of almond milk
1 teaspoon vanilla extract

To Prepare Gluten-Free Chocolate Cake: Preheat oven to 350 degrees. Spray round cake pan with oil (I used an 8-inch pan instead of the recommended 9-inch).

In a large bowl, whisk together flour, xanthin gum, sugar, cocoa powder, baking soda, salt.

Dry Gluten-Free Ingredients

In a medium bowl whisk together wet ingredients - coffee, oil, vinegar and vanilla. Pour this mixture into the dry ingredients and stir to combine, but don't overmix.

Fill pan with batter and bake for about 30-35 minutes, checking towards the end with a toothpick to make sure the middle sets and toothpick comes out clean. Let cake cool in pan, then flip over to release it onto a plate. 


To Prepare Vanilla Frosting:

In a medium bowl use a handheld mixer or a standing mixer and beat vegetable shortening for about a minute, until smooth. On low speed, add powdered sugar, one cup at a time, and combine with vanilla extract and desired amount of almond milk so that the frosting is thick, but not dry.


To Assemble Layer Cake:

Flip cake layer back over so top is up and use a large sharp knife to trim the dome part off each layer. Place first cake layer on your serving plate. Scoop out about 1/3 of the frosting and coat the top of the layer. Add another cake layer and the remaining frosting to coat edges and top. Garnish with your choice: fresh berries, sprinkles, chocolate shavings... go wild! I actually used cake crumbs from the sliced off dome portion. Slice to serve.

Dining In - Pecan Bars

Pecan Bars - Chloe's Vegan Desserts

Ohmigod were these good! Sticky, messy, and dense sure, but what a treat. There is something about the buttery taste of toasted pecans that brings upon happy feelings! It's easy to get addicted to these and when I shared a batch with my boyfriend's family it was only a matter of time before they were all gone. You start with a nibble, then another, then cut yourself a square, then half the pan is gone! Watch out for that. I traveled on a plane with these and word to the wise - don't put them in your checked luggage. By the time I unpacked them, all of the pecan topping had melted and slid off the shortbread so they needed to be reconstructed. Luckily this did not impact the taste! You can find this recipe and others in Chloe Coscarelli's dessert cookbook, Chloe's Vegan Desserts (buy your copy here). 

Packed up and ready to go!

Makes 16 Bars (or more if cutting into smaller squares)


Shortbread Crust
1/2 cup vegan margarine (Earth Balance) 
1 1/2 cups flour
1/3 cup sugar
1/4 teaspoon salt

Pecan Topping
1/3 cup brown sugar
1/4 cup sugar
4 tablespoons vegan margarine
1/4 cup agave
2 tablespoons almond milk
2 cups pecans, toasted and chopped
1 teaspoon vanilla extract

To Prepare Shortbread Crust:

Begin by preheating the oven to 350 degrees. Line an 8x8 inch square pan with parchment paper. You could also attempt to coat with oil, but warning I have not tried this.

Add all ingredients to a food processor and pulse until combined and crumbly. Pour into pan and press down firmly to flatten evenly. I noticed this layer was a little too thick and because it cools and hardens it was a challenge to bite into. I may use a 9x9 inch pan or reduce the crust batter next time. Bake for 25 minutes and let cool. 

To Prepare Pecan Topping:

In a medium saucepan on medium-high heat, stir together and boil brown sugar, sugar, margarine, agave and almond milk. Watch carefully to avoid burning. Reduce heat and let simmer for about 5 minutes. 

Remove pan from heat and stir in pecans and vanilla extract. Spread the topping over the shortbread with a spatula and press down. Let cool completely. It's also recommended to allow them to chill in the refrigerator overnight so the topping hardens. Remove from pan if you can by pulling up sides of parchment paper, or cut while in the pan into 2-inch squares.

Dining In - Cinnamon Mocha Cupcakes

Cinnamon Mocha Cupcakes - Chloe's Vegan Desserts

Given the success I've had with Chef Chloe Coscarelli's cupcake recipes, I was eager to try a new one from her dessert cookbook, Chloe's Vegan Desserts (buy your copy here). After reading this recipe I was reminded of a Starbucks Cinnamon Dolce Latte, as it blends coffee and cinnamon flavors together. Strangely enough, if you do order this drink from Starbucks, request it without the cinnamon topping, which actually contains butter. I'm a huge fan of cinnamon, always adding it to my oatmeal and opting for cinnamon flavored cereals and baked goods, so I had a hunch that I would enjoy this.

I made these for the Super Bowl, though not your typical football-game-watching snack they were a big hit. Our friends commented that they were very moist, going against the common misconception that vegan baked goods are dry. The frosting is super sweet, as most of Chloe's recipes are, but I didn't mind it. My boyfriend brought the leftovers into his office the next day and the praise kept coming! I will be making these again for sure. Here's another link to the recipe on Parade.com.


Cinnamon Mocha Cupcakes
1 1/2 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup coconut milk, canned version, mixed well
1/2 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon vanilla extract
2 teaspoons instant espresso powder

Espresso Frosting
1 cup non-hydrogenated vegetable shortening
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons instant espresso powder, dissolved in 1/4 cup water

Garnish
Handful of dairy-free chocolate chips, melted then cooled and chopped OR a non-dairy chocolate bar shaved using a knife
Ground cinnamon (I ran out and didn't use this)

Dry Cupcake Ingredients

To Prepare the Cupcakes:

Preheat oven to 350 degrees (or if going for a more domed shape, increase to 400 degrees). Line two cupcake tins for about 14-15 cupcakes.

In a large bowl sift together flour, sugar, cocoa powder, baking soda, cinnamon, and salt. In a separate bowl, combine coconut milk, oil, vinegar, vanilla, and instant espresso powder.

Pour wet ingredients into bowl with dry ingredients and stir together without over-mixing. 

Fill cupcake liners about 2/3 of the way full. Bake at 350 degrees (or higher if experimenting with the domed shape) for 16-20 minutes or until a toothpick comes out clean.

I tried baking mine for 12 minutes at 375 degrees. That wasn't enough time or heat so I suggest either 400 degrees or adding a few minutes more than I did at that higher temperature.  

Cupcake Batter - Ready for the Oven!

To get a domed shape to your cupcakes,
raise the temperature and reduce the cook time!

To Prepare the Frosting:

Using a handheld or stand mixer, soften the non-hydrogenated vegetable shortening by beating on medium speed for about 2 minutes.

Add vanilla extract and slowly add in powdered sugar. Alternate by adding one tablespoon at a time of the liquid espresso mixture until you reach the desired consistency of frosting. Continue mixing for an additional two minutes on medium speed.


To Prepare Finished Product:

Use a frosting knife or pastry bag to frost each cupcake, only after they've cooled completely. Add garnish of your choice using shavings from chocolate and sprinkling of ground cinnamon.

Enjoy!

Dining In - Peanut Butter Cookies

Peanut Butter Cookies - Chloe's Vegan Desserts

Salty and sweet is one of my favorite dessert flavor combinations, that's why I love peanut butter. I eat it many times a week, if not every day. It's a great source of protein, but it also contains quite a bit of sugar, fat and calories. To move towards cleaner eating I switched over to natural peanut butter and try to stick with the unsalted variety, so the only ingredient is... peanuts. Plain and simple, but still delicious. 

These cookies were just how I remembered the peanut butter cookies from my childhood (the non-vegan version). I love the fork marks, too! They were crunchy along the edges and moist in the middle. If you like crunchier cookies you can use crunchy peanut butter, flatten them more before baking, and bake for a few extra minutes. You can find the full recipe in Chloe's Vegan Desserts (buy your copy here) 


1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup peanut butter
1/2 cup Earth Balance margarine
1 cup brown sugar
2 teaspoons vanilla extract
1 tablespoon water

Preheat oven to 350 degrees and prepare two baking sheets with parchment paper.

In a medium bowl, sift together flour, baking soda, and salt. 

In the bowl of a stand mixer, add peanut butter, margarine, brown sugar, vanilla and water. Beat together on slow speed until combined and fluffy.

Add in dry ingredient mixture on slow speed. Add more water (1 tablespoon at a time) if the dough is too dry.

Scoop an overflowing tablespoon of dough and place on baking sheet. Leave about 2-3 inches between each cookie.

Using a fork, score each cookie by gently pressing back of fork into cookie and then doing it again to create a criss-cross pattern.

Bake cookies for 12-14 minutes. Allow to cool before removing from pan.