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Pão de Mel (Remember me?)

30 May

Damn, I suck at blogging. Sorry guys.

But look! I’m back! And I’m gonna share a really delish vegan baked good with you.

Last weekend was Carnaval in San Francisco! And as I’ve done in the past, I hosted a brunch post-parade viewing. I wanted to cook stuff that I could prep the night before and do minimal work on the next morning so I could spend a lot of time watching the parade and not a lot of time in the kitchen. My menu was a vegan brunch casserole with soyrizo, potatoes, black beans, chiles and “cheezy sauce,” but I made it up and forgot to write down amounts so NO RECIPE FOR YOU. But I also made some kick ass green salsa (which I *will* share with you in the future), fruit salad, and the recipe below for pão de mel.


Pão de mel is Portuguese for “Honey Bread.” It’s kinda like Brazilian gingerbread. But better cuz it’s dipped in chocolate. And I was super excited to find a vegan version cuz it’s tasty and super popular with brunchy crowds.  I found the recipe on, and made very few changes. It’s a great recipe!

Pão de Mel (makes 12 muffins)

2 cups of whole wheat pastry flour
1/2 tbsp baking soda
1/2 cup maple syrup
1/2 cup sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/4 cup coconut oil
1/2 cup honey
1/2 cup almond or soy milk
2 cups chocolate chips

Preheat your oven to 350 degrees. Mix together all of the dry ingredients,then add all the wet ingredients and mix well.

Pour the batter into cupcake/muffin tins lined with paper liners. Fill them 1/2 way up (add more if you have left over batter, but try not to go above 3/4 full). Put them in the oven for 30ish minutes. Check to see if they’re done by sticking a sharp knife or tooth pick in the center of one, then pull it out to see if it’s clean.

While they’re cooling, put the chocolate chips in a glass or metal bowl and place it on top of a saucepan of boiling water. Stir the chips until they’re melted, then dip the tops of each muffin in the chocolate and put aside to let the chocolate harden.

Muito bom!



Blackstrap Molasses Gingerbread for a BLACK METAL XMAS

17 Dec

Ok, so I know I’ve been an awful blogger. But hear me out: I had this insane surgery on my wrist last month, so I’ve been down-for-the-count. Which not only means I have to type one-handed, but also means I can’t cook. Like at all. I’ve been depending heavily on the food deliveries and kitchen skills of my amazing friends to keep me fed (read more about it on my latest Original Plumbing entry).

101 Cookbooks posted this AMAZING looking recipe for Black Sticky Gingerbread, and I couldn’t take it anymore. I wanted to bake so badly it hurt. So I enlisted an unsuspecting friend to help me with one-handed baking, and the result was EPIC. Seriously, guys. EPIC.

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13 Oct

My birthday was on October 2nd, and in honor of the occasion, I’m dedicating this post to CAKE.

Gorgeous cake from Susie’s Cakes ( gifted to me by my friend Bex.

To balance out all this talk of cake, you can visit my latest guest post up at Original Plumbing- “Tomato: Little Ball of Orange Joy.

For my birthday, I received a Kitchen Aid stand mixer from my family. This is like the ultimate kitchen appliance. It weight about 10,000 pounds (believe me, I had to haul it home on the bus), and will mix anything you put in it thoroughly and in about 2 seconds flat. It also has a bajillion attachments that can turn it into an ice cream maker, pasta maker, or grain mill. Yeah. It’s that cool. And of course I got it in pink.

Around this time of year, we start getting apples and pears in our CSA box. I’ve made the NY Times’ Upside Down Maple Pear Cake before, and wanted to make it again with my fancy new miracle machine. I tweaked the recipe a bit, though, when through happy experimentation I learned that a little bit of blackstrap molasses turns this cake into a dramatic looking (and tasting!) baked good.

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Raspberry Apple Pie(rates)

29 Aug

I know, I know. It’s been forever since I last posted. But my excuse is valid: I was on a 2.5 week vacation on the Pacific North West. Without a computer. And I ate some seriously yummy food: Voodoo Doughnuts (the apple fritter stuffed with marionberry jam was my fave) and Produce Row (where I had some KICK ASS pozole) in Portland, and Ristorante Picolino’s (sweet potato gnocchi!) in Seattle.

Not to mention the fact that I cooked two pretty awesome dishes while on vacation. And I’m going to be sharing BOTH with you. Today, it’s RASPBERRY APPLE PIES!

My younger nephew turned 8 on the 19th of August. My sister-in-law called me a few days before I took the train up to Seattle and said “Dylan wants pies for his birthday. Can you make them?” and of course I said yes! It was then that my sister-in-law decided to deliver the most groan inducing joke ever: “Hey! Pies for his pirate themed birthday party! PIERATES.” I’ll never forgive her.

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7 Jul

The other day as I was wandering around aimlessly in the kitchen supplies section of Rainbow Grocery, I stumbled across the coolest random purchase ever: reusable popsicle molds.

Needless to say, I bought them. And realized that they were potentially the answer to my problem of eating all the ice cream in the world when I get too hot. You see, I live in one of the warmest neighborhoods in San Francisco (which really isn’t saying that much, since “hot” for San Francisco is like 70 degrees), and I also live in a neighborhood where I happen to be right next to both St Francis Soda Fountain and Humphry Slocombe, two of the most delicious ice cream options in the city.

So as soon as I get even the slightest bit uncomfortably warm I tend to say “OH I NEED TO GET SOME ICE CREAM.”

But now I have another option! POPSICLES! And whats even better is that the first step to make these popsicles is to make a SMOOTHIE! It’s a twofer!

To prove how amazing these popsicles are, I took some sexy pictures of people eating them. So make sure to scroll to the bottom for some food porn (safe work work, I swear).

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Welcome to CHUBB Gourmet! And Cherry Cornmeal Scones.

21 Jun

I am fat, and I love to cook. But I’m fat, so society will say that OF COURSE I love to cook and eat. Well, fuck them.

I cook to center myself, to try something new, to feed my friends, and to nourish myself and my community. Eating and cooking have always been linked to celebration and creativity in my mind. My mom and brother always gave me jobs in the kitchen, and I have many memories of my mom creating amazing meals for big dinner parties.

I’ve created CHUBB Gourmet as a place to share the recipes I’ve tried. This will be a place I celebrate food and nourishing myself in a way that is healthy for me. This will NOT be a blog about dieting or weightloss. Although I may post recipes that are low in fat, carbs or calories, they will NOT be labeled as such. And I’ll probably post some recipes that are very high in fat, carbs and calories. But I will not tell you.

What I WILL tell you is what I know about the ingredients I use, why I choose to make what I make, and what awesome characteristics the ingredients have. This might mean I go on and on about how awesome the produce from my CSA box is. Or how freaking delicious steel cut oats are. Or that quinoa is super badass because it’s a complete protein. Or that I LOVE CHOCOLATE CHIP COOKIES AND AM IN SEARCH OF THE PERFECT RECIPE.

And to begin, I will tell you all about the super delicious scones I made this afternoon. Despite the fact that it was probably like 1,000 degrees outside and my kitchen was already really really hot. I still decided it was a good idea to turn up my oven to 425 degrees and make some motherfucking Cherry Cornmeal Scones.

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