Sunday, February 22, 2015

S'Blood S'mores

Virginia is for lovers- OF METAL!
Lots of really great metal bands hail from Virginia. Bands like Birds of Prey, Municipal Waste, GWAR, and the almighty Pentagram. Inter Arma is also from Virginia (Richmond to be exact), and I just love them. I thought their records were great, then I saw them live and realized they're even more amazing! Their music makes me feel like I'm stuck in an overwhelming ocean, with an angry undertow dragging me down. I blissfully drown, every time.

The name of their latest album Sky Burial, refers to the practice of suicide by the elements. The title track features lyrics that speak of leaving this wretched society behind, climbing the tallest mountain, and waiting for death. Yes it's dismal, but who hasn't felt the occasional urge to just admit defeat, and surrender? I envy any being that possesses the luxury of contentment, however fleeting.

Mike, Trey, and Steve are also in Bastard Sapling together. Clearly their awesomeness knows no bounds!

This recipe was inspired by the song "S'Blood." It features a vanilla cake with crushed graham crackers, a ganache filling, and toasted marshmallow frosting. I've included the vegan version for Trey and anyone else who doesn't eat dairy, eggs, or honey.

Inter Arma: S'Blood S'mores




Makes 18


Metal Constituents:

  • 9 full graham crackers, crushed into oblivion (should equal about 1 1/2 cups)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick unsalted butter, room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3/4 cup milk
For the Ganache:
  • 1/2 cup heavy whipping cream
  • 1 cup chocolate chips
For the Frosting:
  • 3 Egg Whites
  • 3/4 cups sugar
  • 1/4 teaspoon cream of tartar
  • 3/4 teaspoons vanilla

 

Merciless Instructions:

  1. Pre-heat oven to 350° F. Line a cupcake tin with baking cups, and set aside.
  2. In a medium-sized bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
  3. In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.
  4. Add eggs, one at a time, beating well after each one.
  5. Add vanilla, and continue to beat.
  6. Add the flour mixture in 3 parts, alternating with milk, beginning and ending with the flour. Mix until just combined.
  7. Fill each baking cup about 2/3 full.
  8. Bake for 20-25 minutes, or until a toothpick inserted into one of the cupcakes comes out clean.
  9. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  10. To make the ganache: Place the chocolate chips in a heat-proof bowl (glass or ceramic).
  11. Heat the cream in a small sauce pan over medium-low heat, until it just begins to simmer around the edges.
  12. Pour the cream over the chocolate chips and allow to sit for 3 minutes.
  13. Slowly stir the mixture until it becomes smooth, and uniform in color. Set aside.
  14. To make the frosting: In a double boiler (or a heat-proof bowl set over a pot of boiling water), combine egg whites, sugar, and cream of tartar.
  15. Whisk the egg white mixture until the sugar is dissolved and the whites are hot to the touch, about 5 minutes.
  16. Transfer the mixture to the bowl of an electric mixer.
  17. Using the whisk attachment, beat the mixture on high speed.
  18. Beat until stiff, glossy peaks form and the marshmallow has cooled, about 5 to 7 minutes.
  19. Add the vanilla and whisk just to combine.
  20. To assemble: Using a paring knife, cut out a small cone-shaped piece from the middle of each completely cooled cupcake.
  21. Fill each cavity with ganache, and spread a little more ganache on top of each cupcake.
  22. Frost each cupcake with marshmallow frosting.
  23. If you have one, use a chef torch to toast the edges of your marshmallow frosting (optional).
  24. Our fate will not be sealed in God's mores.

And here's the Vegan-ized version for Trey the Almighty:
(adapted from Vegan Cupcakes Take Over The World)

Makes 12

 

Metal Constituents:

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 9 crushed graham crackers (about a 1 1/2cups)
  • 1 1/4 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Earth Balance
  • 3/4 cup sugar
  • 2 1/4 teaspoons vanilla extract

For the ganache:
  • 6 Tablespoons soy creamer (or 1/4 cup + 2 Tablespoons)
  • 2/3 cup semi-sweet chocolate chips

For the frosting:
  • 1/2 cup vegetable shortening
  • 1/2 cup Earth Balance
  • 3 1/2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup soy creamer
  • pinch of salt
  • 12 Dandies

 

Merciless Instructions:

  1. Pre-heat oven to 350 degrees F. Line a cupcake tin with baking cups and set aside.
  2. Whisk soy milk and vinegar in a measuring cup and set aside for a few minutes to allow it to curdle.
  3. In a medium-sized bowl, whisk together crushed graham crackers, flour, baking powder, baking soda, and salt. Set aside.
  4. In the bowl of an electric mixer beat the Earth Balance and sugar until light and fluffy.
  5. Add vanilla and continue to beat. 
  6. Add flour mixture in 3 parts, alternating with the soy milk mixture. 
  7. Fill baking cups about 2/3 full.
  8. Bake for 20-22 minutes, or until a toothpick inserted into one of the cakes comes out clean.
  9. Allow to cool in the pan for 10 minutes before removing to a wire rack to cool completely.
  10. To make the ganache: Place chocolate chips in a heat-proof bowl.
  11. Heat the soy creamer in a small saucepan until it just starts to simmer around the edges.
  12. Pour the creamer over the chocolate chips and allow to sit for 1 minute.
  13. Stir until the mixture is uniform in color and texture. Set aside to cool while you make the frosting.
  14. To make the frosting: In the bowl of an electric mixer, whisk together shortening and Earth Balance until well combined.
  15. Add powdered sugar a little at a time, and continue to whisk.
  16. Add vanilla and soy creamer, and salt. Beat until fluffy.
  17. To assemble: Cut a cone shaped hole in the middle of each cupcake.
  18. Fill with ganache, and spread a little more ganache on top of each cupcake.
  19. Pipe frosting onto each completely cooled cupcake in a circular shape.
  20. Place one Dandie in the middle of each frosting circle. 
  21. Toast the edges of each Dandie with a chef torch.
Here's some live footage of Inter Arma from Roadburn last year. They play "S'Blood" at  4:50. Enjoy!



On a side note...
Lately I've gotten a little burned out on blogging and I've been busy with a few other projects, so I'm going to be updating this blog kind of sporadically.
It doesn't mean I've given up baking or the devil's music- my passion for both will never cease!!

If you subscribe to this blog with your e-mail (top right-hand corner of this page), you'll automatically get new recipes in your in-box when I post them, instead of having to remember to check and see if I've posted anything new.

If we don't communicate for a while, stay strong my heathen sisters and brothers!
And may the hell fires of your ovens, burn eternally.