The Logan Square Kitchen is a sustainable event space & shared use kitchen space in Logan Square.
Owner Zina Murray gives small batch, artisanal bakers, chef, cooks, etc. a place where they can work their magic without the stress and overhead of a storefront. To give these artists another outlet, she launched The Logan Square Kitchen Pastry Markets--seasonal one-day events that showcase local bakers, candy-makers, chefs, ice cream makers and more. The Market on April 10th specifically features gluten-free treats in addition to all the traditional pastries and sweets. Stephanie Merello, founder & baker for tinycakes, an artisanal bakery that caters to vegans but also offers "traditional" treats, is one of the artisan's being showcased at this event.
Logan Square Kitchen Presents Spring Pastry Market
Saturday, April 10
10 a.m. - 3 p.m.
Logan Square Kitchen
2333 N. Milwaukee Avenue
Chicago
(773) 342-2333
www.logansquarekitchen.com
www.tinycakes.com
Cooking vegan is easy & delicious! Tips for Vegan baking and converting traditional recipes to vegan-friendly:
1. Use an egg substitute: you can purchase a product called "egg replacer" in health food stores, but you can use soy yogurt to act as a binder. You can also use a combination of ground flax seed and soy milk.
2. Use a neutral flavored oil such as vegetable or canola oil instead of butter or use a dairy free margarine such as Earth Balance.
3. Use bittersweet chocolate instead of milk or semi sweet and check the label to make sure it doesn't contain dairy (some do).
4. Always blend your sugar and oil (or margarine) well. Just like creaming butter and sugar, you need to fully coat the sugar so that your baked goods don't come out flat and oily.
5. You'll have to play around with substitution amounts as it's not always an even exchange. Start with a little less oil and then add a tablespoon at a time until you get the right consistency.
Tinycakes Double Chocolate Hazelnut Cookies
Quantity: 12-15 good sized cookies
Preheat oven to 350 degrees for standard oven
Beat:
3/4 cup vegetable oil
2 cups dark brown sugar
Add:
2 tsp. pure vanilla extract
1 6 oz container vanilla soy yogurt
Mix until smooth.
Sift:
2 cups all purpose flour
3/4 cup dark dutch processed cocoa powder (high quality)
1 tsp. baking soda
1/2 tsp salt
Add dry ingredients to mixer (or mix by hand) slowly until incorporated
Add:
1 cup chopped bittersweet chocolate
1/2 cup coarsely chopped hazelnuts (toast first and rub off skins)
Use ice cream scoop to scoop and drop on lined baking sheet at least 3 inches apart as they will spread. Bake 7-9 minutes then rotate pan and bake an additional 7-9 minutes. The cookies will look underdone but will firm up after cooling. If you start with smaller cookies adjust the time to compensate.
Owner Zina Murray gives small batch, artisanal bakers, chef, cooks, etc. a place where they can work their magic without the stress and overhead of a storefront. To give these artists another outlet, she launched The Logan Square Kitchen Pastry Markets--seasonal one-day events that showcase local bakers, candy-makers, chefs, ice cream makers and more. The Market on April 10th specifically features gluten-free treats in addition to all the traditional pastries and sweets. Stephanie Merello, founder & baker for tinycakes, an artisanal bakery that caters to vegans but also offers "traditional" treats, is one of the artisan's being showcased at this event.
Logan Square Kitchen Presents Spring Pastry Market
Saturday, April 10
10 a.m. - 3 p.m.
Logan Square Kitchen
2333 N. Milwaukee Avenue
Chicago
(773) 342-2333
www.logansquarekitchen.com
www.tinycakes.com
Cooking vegan is easy & delicious! Tips for Vegan baking and converting traditional recipes to vegan-friendly:
1. Use an egg substitute: you can purchase a product called "egg replacer" in health food stores, but you can use soy yogurt to act as a binder. You can also use a combination of ground flax seed and soy milk.
2. Use a neutral flavored oil such as vegetable or canola oil instead of butter or use a dairy free margarine such as Earth Balance.
3. Use bittersweet chocolate instead of milk or semi sweet and check the label to make sure it doesn't contain dairy (some do).
4. Always blend your sugar and oil (or margarine) well. Just like creaming butter and sugar, you need to fully coat the sugar so that your baked goods don't come out flat and oily.
5. You'll have to play around with substitution amounts as it's not always an even exchange. Start with a little less oil and then add a tablespoon at a time until you get the right consistency.
Tinycakes Double Chocolate Hazelnut Cookies
Quantity: 12-15 good sized cookies
Preheat oven to 350 degrees for standard oven
Beat:
3/4 cup vegetable oil
2 cups dark brown sugar
Add:
2 tsp. pure vanilla extract
1 6 oz container vanilla soy yogurt
Mix until smooth.
Sift:
2 cups all purpose flour
3/4 cup dark dutch processed cocoa powder (high quality)
1 tsp. baking soda
1/2 tsp salt
Add dry ingredients to mixer (or mix by hand) slowly until incorporated
Add:
1 cup chopped bittersweet chocolate
1/2 cup coarsely chopped hazelnuts (toast first and rub off skins)
Use ice cream scoop to scoop and drop on lined baking sheet at least 3 inches apart as they will spread. Bake 7-9 minutes then rotate pan and bake an additional 7-9 minutes. The cookies will look underdone but will firm up after cooling. If you start with smaller cookies adjust the time to compensate.
