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My Dad's family is from the Deep South, Louisiana and Mississippi mostly. My Mom's family is from Out West, California and Utah mostly. Of course growing up my family moved all over the world so we are not really from any one place in particular. This diverse background made for some very interesting dinner table and holiday "staples" at my house. My Dad who is a great cook in his own rite can make some mean Gumbo and Red Beans and Rice. However, over the years it seems my Mom did most of the cooking even when it came to the Southern favorites. She would use the River Roads cookbooks and put her own twist (often a lot less butter and bacon fat) on the cuisine of the south my family loved so much.
Pecan Pie is one such favorite. Holidays at my house are not complete without pecan pie. Now my mother is of the opinion that "traditional" pecan pie is often sickeningly sweet and the ratio of goop to nuts is simply unacceptable. Therefore she often doubled the nuts used and split the goop between two pie shells. What she ended up with was more of a pecan tart with just enough goop to hold everything together which was a little less cloyingly sweet. Now this may enrage some of the traditionalists out there who love their pecan pie with lost of sweet smooth filling and just a crust of pecans caramelized on top. This recipe, call it an interpretation of a classic, is simply not for you.
I of course make even more changes to the family recipe by serving it with a whole wheat crust, not using any Karo Syrup, and mixing in two other types of nuts. I of course love this version of a classic any time day or night, warm or cold, alamode or solo, especially with a cup of coffee or tea. (Yogi Tea's Tahitian Vanilla Hazelnut is especially good at night before bed because it does not have any caffeine).
Whole Wheat Pastry Crust
Ingredients:
1 ½ c. whole wheat pastry flour
1 stick chilled unsalted butter
1 large egg yolk *reserve the white for filling
3 tbl ice water
1 tbl honey *You could also use agave or maple syrup
½ tsp salt
*optional dash of cinnamon
Directions:
1. Mix Dry ingredients in a food processor. Cut the chilled butter into small cubes or slices and add to the processor hit pulse a few times until the dough resembles small pebbles and sand.
2. Whisk the egg yolk, honey and ice water in small bow.
3. Add wet mix to the processor and combine until moist clumps form, if it looks to dry or add a little more ice water a few spoonfuls at a time.
3. Roll the dough into ball and then flatten into disk, wrap in plastic and chill for about 1 hour. This crust can be made up to 2 days in advance just keep it refrigerated and when you want to use it let the dough soften slightly at room temperature before you roll it out.
4. Roll out crust dough on lightly floured surface until it is about 13-inches around, if the dough is sticky or hard to work with rub with flour and chill a little longer.
5. Fold the circle of dough in half, and half again to transfer to 9-inch-diameter glass pie dish (unfold). Trim dough and crimp using fingers or a fork to form a high-standing rim.
6. Freeze crust until firm (about 20 minutes)
You can also prebake this pastry crust if you like, and it works with so many recipes not just pie (think quiche). If prebaking :
Prick bottom of crust with fork a few times to prevent bubbling.Bake at 450º for eight minutes or until edges are golden, remove, cool, fill, and bake according to filling recipe.
My Personalized Pecan Pie Filling
Ingredients:
1 1/2 c. pecan halves
1 c. finely chopped almonds and walnuts
3/4 c. pure maple syrup
1/3 c. packed brown sugar
1/4 c. agave syrup
1/2 stick unsalted butter
3 eggs *plus I use the one white from above
1 tsp vanilla extract
1/2 tsp salt
*Optional sometimes I like a darker flavor and I add 1 tbl of black molasses.
* I have also been known to throw a little bourbon in the syrup mixture when it's on the stove, just let it bubble a minute and it should lose any alcoholic bite.
Directions:
Preheat oven to 350º.
1. Over medium heat combine syrups, sugar and butter in a saucepan stirring until sugar dissolves and mixture bubbles. Remove from heat and let cool until lukewarm.
2. If using whole almond and walnuts (you could also use more pecans or another nut combination of your choice) combine nuts in food processor and pulse until the mixture resembles tiny pebbles.
3. Whisk eggs, vanilla and salt in a bowl to combine and gradually add the cooled syrup mixture.
4. Remove the pie crust from the freezer and fill with finely chopped nut mixture, layering the pecan half's on top. Pour filling over nuts; don't be afraid to use it all!
5. Bake pie until filling is slightly puffed around edges and center is set, about 40-60 minutes. Ovens can vary a lot so check on the pie every now and again to make sure your crust is not burning or the nuts are not getting to dark, if you think your are getting to much color you can tent the pie with a little foil. Allow pie to cool before you cut it, if you like yours warm (I know I do) you can throw it in the microwave for 15 seconds before serving.
Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts
Monday, April 20, 2009
Sunday, April 12, 2009
Whole Wheat Matzo Cookies
I have been seeing a lot of variations of this recipe flying around the Internet and I have to say it is my favorite use of the whole wheat Matzo crackers I get at Whole Foods. I love to celebrate the beauty of culture and diversity through food and these Matzo cookies are simple and fantastic. They would be a welcome addition to any Passover party or a great addition to a bowl of ice cream any time of year! Please share your favorite versions in the comments section!
Matzo Cookies
Ingredients:
Whole Wheat Matzo Crackers
1 stick of butter
1 c. brown sugar
½ c. chopped nuts *I like almonds and walnuts but any mix works well
3 tbl peanut butter *I also like to use almond butter
6-8 ounces semi sweet chocolate chips *You can also use dark bar chocolate
1 tsp pure vanilla extract
sea salt for sprinkling
Directions:
1. Lay a single layer of Matzo crackers on a paper lined baking sheet
2. Preheat oven to 350°
3. Melt the butter over low heat and slowly add the sugar until it dissolves and the mixture bubbles, stir regularly, and let bubble for 3 minutes.
4. Remove mixture from heat and add the vanilla
5. Quickly before the mixture sets spread the caramel over the matzo crackers
6. Melt chocolate in a double boiler with nut butter
7. Place crackers in the oven for 5-10 min or until the caramel is mostly smooth but be sure to watch the edges of the crackers for burning, you can always turn the oven down a little.
8. Remove the crackers and drizzle with the chocolate and nut butter mixture; sprinkle with chopped nuts and a little sea salt
9. Let cool completely and break into chucks.
Notes:
These would be amazing with toffee bits or several types of chocolate drizzles. Serve them stacked on a plate with fresh fruit or alongside some amazing ice cream. (The pictures are with the home made rocky road ice cream I made a week ago.)
Matzo Cookies
Ingredients:
Whole Wheat Matzo Crackers
1 stick of butter
1 c. brown sugar
½ c. chopped nuts *I like almonds and walnuts but any mix works well
3 tbl peanut butter *I also like to use almond butter
6-8 ounces semi sweet chocolate chips *You can also use dark bar chocolate
1 tsp pure vanilla extract
sea salt for sprinkling
Directions:
1. Lay a single layer of Matzo crackers on a paper lined baking sheet
2. Preheat oven to 350°
3. Melt the butter over low heat and slowly add the sugar until it dissolves and the mixture bubbles, stir regularly, and let bubble for 3 minutes.
4. Remove mixture from heat and add the vanilla
5. Quickly before the mixture sets spread the caramel over the matzo crackers
6. Melt chocolate in a double boiler with nut butter
7. Place crackers in the oven for 5-10 min or until the caramel is mostly smooth but be sure to watch the edges of the crackers for burning, you can always turn the oven down a little.
8. Remove the crackers and drizzle with the chocolate and nut butter mixture; sprinkle with chopped nuts and a little sea salt
9. Let cool completely and break into chucks.
Notes:
These would be amazing with toffee bits or several types of chocolate drizzles. Serve them stacked on a plate with fresh fruit or alongside some amazing ice cream. (The pictures are with the home made rocky road ice cream I made a week ago.)
Honey Whole Grain Memories
Growing up my mother would grind her own wheat, I remember the sound of the grinder in the pantry as she made a rich whole wheat flour that she would use to bake bread. I remember watching the dough bubble and expand; I never knew how lucky I was to grow up in a house where my mom baked bread. Those memories are really something special and the smell of the house and the sight of the seven kids in the kitchen; that is what family was really all about for me growing up. My mom made big batches of whole wheat bread slightly sweetened with honey, she would make pizza, cinnamon rolls, beignets, and sandwich loafs. I am almost sure there was never an occasion where the first loaf out of the oven was not gone before the other loafs were finished baking. This recipe is based on the one she used just scaled down a bit and tweaked to include some of my favorite flours. It produces a lovely golden loaf that has the perfect balance of sweet and salty. It really is perfection.
Bread bakers have a language all their own. Their recipes usually read more like a chemistry assignment and even I have to use a well-referenced cookbook to keep all the language straight. Trust me when I say that the serious bread bakers mean business and the results can’t be beaten. However, this recipe is written for every skill level and it is a great foundation for several yeast bread variations.
10 Grain Honey Whole Wheat Bread
Ingredients:
4 c. whole wheat flour (I have also used whole wheat pastry flour with good results)
3 c. warm water (if you have a thermometer it should be 110°)
3 c. ten grain flour
2 c. spelt flour
2/3 c. honey (divided in two)
2 packages active dry yeast (.25 ounces each)
4 tbl butter melted
1 tbl salt
Directions:
1. In a large bowl, mix warm water and 1/3 c. honey until dissolved, then add yeast, the ten grain and spelt flours, stir to combine. Let set covered for 30 minutes in a warm spot, or until big and bubbly.
2. Mix in the 3 melted butter, other 1/3 c. honey, salt, and 2 c. of the whole wheat flour.
3. Flour a flat surface and knead with whole wheat flour until the dough pulls away from the counter. It should still be a little sticky to the touch you do not want to over work the dough or add to much flour or it will stiffen up. (This may take an additional 2 to 4 cups of flour.)
3. Run a little butter or light tasting oil around a very large bowl to coat the bowl. Place the dough in the bowl and turn once to coat the dough to prevent sticking. Cover with a dishtowel and let rise in a warm place until it doubles in size (about 2 hours).
4. Lightly punch the dough down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow the dough to rise again until the dough has topped the pans by one inch.
5. Bake at 350° for 25 to 30 minutes the bread should be a very light golden brown. Do not overbake or the bread will dry out! Remove from the oven and lightly brush the tops of loaves with a little softened butter and sprinkle with a little sea salt. Wait 10 minutes and remove from pans to cool completely.
Notes:
You can substitute bread flour or white flour for any of the above flour, I like the multigrain flavors but the recipe should work with other flours just fine. You could also add dried fruit and nuts to the dough during step 2 if you like (I have used a little cinnamon with raisins and walnuts before with great results.) You could also substitute the butter with olive oil and reduce the honey by half. Then throw in a little chopped herbs (rosemary and basil work well) for a more savory loaf. I have not experimented with cheeses in the dough though I think it would work well. You could either add shredded cheese to the dough in step 2 or incorporate chunks during step 4.
Bread bakers have a language all their own. Their recipes usually read more like a chemistry assignment and even I have to use a well-referenced cookbook to keep all the language straight. Trust me when I say that the serious bread bakers mean business and the results can’t be beaten. However, this recipe is written for every skill level and it is a great foundation for several yeast bread variations.
10 Grain Honey Whole Wheat Bread
Ingredients:
4 c. whole wheat flour (I have also used whole wheat pastry flour with good results)
3 c. warm water (if you have a thermometer it should be 110°)
3 c. ten grain flour
2 c. spelt flour
2/3 c. honey (divided in two)
2 packages active dry yeast (.25 ounces each)
4 tbl butter melted
1 tbl salt
Directions:
1. In a large bowl, mix warm water and 1/3 c. honey until dissolved, then add yeast, the ten grain and spelt flours, stir to combine. Let set covered for 30 minutes in a warm spot, or until big and bubbly.
2. Mix in the 3 melted butter, other 1/3 c. honey, salt, and 2 c. of the whole wheat flour.
3. Flour a flat surface and knead with whole wheat flour until the dough pulls away from the counter. It should still be a little sticky to the touch you do not want to over work the dough or add to much flour or it will stiffen up. (This may take an additional 2 to 4 cups of flour.)
3. Run a little butter or light tasting oil around a very large bowl to coat the bowl. Place the dough in the bowl and turn once to coat the dough to prevent sticking. Cover with a dishtowel and let rise in a warm place until it doubles in size (about 2 hours).
4. Lightly punch the dough down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow the dough to rise again until the dough has topped the pans by one inch.
5. Bake at 350° for 25 to 30 minutes the bread should be a very light golden brown. Do not overbake or the bread will dry out! Remove from the oven and lightly brush the tops of loaves with a little softened butter and sprinkle with a little sea salt. Wait 10 minutes and remove from pans to cool completely.
Notes:
You can substitute bread flour or white flour for any of the above flour, I like the multigrain flavors but the recipe should work with other flours just fine. You could also add dried fruit and nuts to the dough during step 2 if you like (I have used a little cinnamon with raisins and walnuts before with great results.) You could also substitute the butter with olive oil and reduce the honey by half. Then throw in a little chopped herbs (rosemary and basil work well) for a more savory loaf. I have not experimented with cheeses in the dough though I think it would work well. You could either add shredded cheese to the dough in step 2 or incorporate chunks during step 4.
Tuesday, April 7, 2009
Breakfast, Lunch, Dinner or Dessert
It's always time for Popovers
Popovers are super versatile and while they can be a little tricky (my first batch were a little dense and flat) they can go so many places once you figure it out. I have used a basic recipe from David Lebovitz author of “Room for Dessert” and “The Great Book of Chocolate,” (his latest book, “The Sweet Life in Paris,” will be published in May) to make several variations including delectable savory popovers. You will definitely have the best result if you can get ahold of a popover pan (I found mine at target for $10) one pan makes 9 popovers and that was plenty for what I am doing if you plan to serve them for a larger group or a dinner party you may want two pans because they really are best fresh from the oven served quickly.
I will give you two versions of the recipe one sweet and one savory to give you an idea of how I use the popover base. Then I hope you will run amuck with this great quick bread discovery!
Sweet Popovers
Great for breakfast or dessert
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 c. milk
½ c. almond milk *optional you could use all cows milk
¼ c. maple syrup *you could use brown sugar, honey, or agave syrup
3 large eggs, at room temperature
3 tbl butter, melted
2 tbl cinnamon
1 teaspoon salt
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little butter.
2. Mix milk, eggs, syrup, butter and salt until light a foamy; you can use a hand mixer or a blender.
3. Add the flour a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Serving suggestions:
Brush with butter and sprinkle with cinnamon and sugar
Brush with butter drizzle with honey and serve with fresh fruit
Brush with butter and drizzle with maple syrup and sprinkle with toasted candied nuts
Top with whipped cream and serve with fresh fruit or your favorite berry coulisse or syrup
Or you can serve them how I did in the pictures with a cream cheese lemon glaze and strawberries.
Cream cheese lemon glaze:
2/3 cup confectioner's sugar
2-3 large lemons juiced
4 tbl cream cheese
½ tsp vanilla extract
Combine all ingredients in a bowl with a hand mixer until a smooth glaze forms. You can adjust the thickness to suite your preferences by slightly altering the ratio of the cheese/ juice/sugar ratio.
Savory Popovers
Great for serving alongside dinner or lunch, I suspect they can replace many starches or grain side dishes.
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 ½ c. milk
4 large cloves of garlic
3 large eggs, at room temperature
1 small onion
¼ c. finely shredded hard cheese *I used an aged parmesan with black truffles
3 tbl extra virgin olive oil
1 teaspoon salt
Fresh chopped herbs and fresh ground black pepper:
I used rosemary and thyme but you could use basil and oregano or any favorite savory combo.
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little olive oil.
2. Smash the garlic cloves and roughly shop the onion, then gently heat them along with the olive oil in a skillet until fragrant. (Do not heat on too high of heat you just want to infuse the oil with lots of flavor.) Remove the oil from heat and let return to room temperature; remove the chucks of garlic and onion. If you are using dried herbs you might get a better result if you add them to the warm oil to help release their flavor.
2. Mix milk, eggs, infused oil and salt until light a foamy; you can use a hand mixer or a blender. If you are using a blender you could even through in a clove or two of the garlic and a few chunks of the onion.
3. Add the flour and cheese a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Notes and Serving Suggestions:
You could use pan drippings from bacon instead of the oil and substitute some sharp cheddar for a breakfast version to serve alongside eggs.
You could use these in place of rolls at any meal.
I recently served mine under beef tips with a mushroom and red wine reduction alongside some grilled asparagus.
I could also see them as an accompaniment to soup or served with a few slices of cheese along with a salad.
Popovers are super versatile and while they can be a little tricky (my first batch were a little dense and flat) they can go so many places once you figure it out. I have used a basic recipe from David Lebovitz author of “Room for Dessert” and “The Great Book of Chocolate,” (his latest book, “The Sweet Life in Paris,” will be published in May) to make several variations including delectable savory popovers. You will definitely have the best result if you can get ahold of a popover pan (I found mine at target for $10) one pan makes 9 popovers and that was plenty for what I am doing if you plan to serve them for a larger group or a dinner party you may want two pans because they really are best fresh from the oven served quickly.
I will give you two versions of the recipe one sweet and one savory to give you an idea of how I use the popover base. Then I hope you will run amuck with this great quick bread discovery!
Sweet Popovers
Great for breakfast or dessert
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 c. milk
½ c. almond milk *optional you could use all cows milk
¼ c. maple syrup *you could use brown sugar, honey, or agave syrup
3 large eggs, at room temperature
3 tbl butter, melted
2 tbl cinnamon
1 teaspoon salt
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little butter.
2. Mix milk, eggs, syrup, butter and salt until light a foamy; you can use a hand mixer or a blender.
3. Add the flour a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Serving suggestions:
Brush with butter and sprinkle with cinnamon and sugar
Brush with butter drizzle with honey and serve with fresh fruit
Brush with butter and drizzle with maple syrup and sprinkle with toasted candied nuts
Top with whipped cream and serve with fresh fruit or your favorite berry coulisse or syrup
Or you can serve them how I did in the pictures with a cream cheese lemon glaze and strawberries.
Cream cheese lemon glaze:
2/3 cup confectioner's sugar
2-3 large lemons juiced
4 tbl cream cheese
½ tsp vanilla extract
Combine all ingredients in a bowl with a hand mixer until a smooth glaze forms. You can adjust the thickness to suite your preferences by slightly altering the ratio of the cheese/ juice/sugar ratio.
Savory Popovers
Great for serving alongside dinner or lunch, I suspect they can replace many starches or grain side dishes.
Ingredients:
1 ½ c. whole wheat pastry flour *you could use all purpose flour or half whole wheat half all purpose if you can't find the whole wheat pastry flour
1 ½ c. milk
4 large cloves of garlic
3 large eggs, at room temperature
1 small onion
¼ c. finely shredded hard cheese *I used an aged parmesan with black truffles
3 tbl extra virgin olive oil
1 teaspoon salt
Fresh chopped herbs and fresh ground black pepper:
I used rosemary and thyme but you could use basil and oregano or any favorite savory combo.
Directions:
1. Preheat the oven to 425° and grease popover pan with cooking spray or a little olive oil.
2. Smash the garlic cloves and roughly shop the onion, then gently heat them along with the olive oil in a skillet until fragrant. (Do not heat on too high of heat you just want to infuse the oil with lots of flavor.) Remove the oil from heat and let return to room temperature; remove the chucks of garlic and onion. If you are using dried herbs you might get a better result if you add them to the warm oil to help release their flavor.
2. Mix milk, eggs, infused oil and salt until light a foamy; you can use a hand mixer or a blender. If you are using a blender you could even through in a clove or two of the garlic and a few chunks of the onion.
3. Add the flour and cheese a little at a time and mix until smooth and bubbly.
4. Quickly pour the mix into the pan filling the cups 2/3 of the way full. They are going to bake up above the rim like puffy golden brown balloons so don't worry about how much goes in each cup.
5. Bake for 15 minutes at 425°, until the puffs are well above the rim of the pan then reduce heat to 350º and continue to bake for 20-25 min. The popovers should be a dark brown, if you take them out to early the centers will not be finished and they will fall inwards. Give them the full amount of time and resist the urge to remove to soon.
6. Remove from the oven, give them a quick minute to cool and remove them from the pan. Serve immediately!
Notes and Serving Suggestions:
You could use pan drippings from bacon instead of the oil and substitute some sharp cheddar for a breakfast version to serve alongside eggs.
You could use these in place of rolls at any meal.
I recently served mine under beef tips with a mushroom and red wine reduction alongside some grilled asparagus.
I could also see them as an accompaniment to soup or served with a few slices of cheese along with a salad.
Monday, April 6, 2009
A Little Bite of Everything Cookies
Adapted from a recipe by Heidi at 101 cookbooks
I liked the idea of a healthier cookie, because I love cookies, and I am a fan of alternative bases for batter (bananas are genius). These cookies are addictive and you can make them even healthier by using your own intuition and substitutions (I couldn't help myself with the little bit of butter and sugar), but see my note about Chris's desire to use apples and apple sauce.
Ingredient Notes:
Use Bananas that are a little past their prime, on the soft side and thoroughly brown on the outside. If you have bananas that fit this description but you don't have the time or patience to bake with them this very second don't hesitate to throw them in the freezer. However, when you pull them out of the freezer and they thaw be prepared; they will be super mushy, perfect for baking but a little weird and slimy in general just to give you a little heads up (Chris found the banana mush a little unappetizing at this point but happily ate the cookie dough raw and cooked by the mouthful). Because you let the bananas hit the very ripe stage they have begun to break down into a simple sugar, this gives the cookies a lot of sweet without the addition of a refined sugar source, if your bananas are less ripe they won't be as sweet. I mentioned above additional sweetener is optional. It just depends on your preference and your bananas, I wanted a little maple flavor so in went the syrup; you could even use a tiny drizzle of molasses.
Ingredients:
4 large very ripe bananas
1 ½ c. rolled oats
1 c. plain raw almond
1 c. plain raw walnuts * you could mix any kind of nuts this just struck my fancy at the moment
¾ c. shredded unsweetened coconut
¼ c. flax seeds
3 tbl butter softened *you could use coconut oil softened
2 tbl maple syrup * Optional see note above
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
8-10 oz dark chocolate chips or a bar chopped into small bits
Instructions:
1. Process the nut mix in a food processor until finely ground. If you are using walnuts you will not get "flour" or almond meal texture because the walnuts have so much oil it is more like a soft fluffy grainy texture. I confess I love it and scoop it out by hand and eat it just plain, it is the most heavenly texture.
2. Mix your dry ingredients (nuts, oats, coconut, flax, salt and baking powder) together in your favorite mixing bowl just to evenly distribute everything.
3. Mix in the bananas, vanilla, butter, cinnamon, and maple syrup.
4. Stir in chocolate chips.
5. Taste it! The beauty of this recipe like so many of my recent posts is there are no raw eggs! This means you can taste and lick until your heart is content with no worries. Adjust the seasoning to fit your flavor craving.
6. Place small spoonfuls on baking paper lined cookie sheets and bake at 350° for about 10-15 min or until golden brown and toasted.
Baking Notes:
Makes about 3 dozen normal sized cookies and heaps of itsy bitsy bite sized ones.
I know at the taste it stage both Chris and I were blown away but he did have a great suggestion; he wanted to try a version without the coconut and instead us some apples. *This could be easily done just substitute shredded apples for the coconut and use applesauce instead of butter (or a little butter and a little apple sauce). Like the name says they are a little bite of everything so whatever you feel like or have on had is totally encouraged. I liked these best when I made very small cookies and I smushed them a little with my hand, they turned a toasted golden brown with a little crunch (I put them on the top rack of my oven) but were still a little chewy in the center. You can also make them like little haystacks because they have very little fat and no flour they do not spread out when they cook so the haystacks will keep their puffy shape but the centers will be soft (not an issue because there are no eggs). You can also make them just like a traditional cookie just be sure to flatten them out a little so they dry out and toast a little better.
I liked the idea of a healthier cookie, because I love cookies, and I am a fan of alternative bases for batter (bananas are genius). These cookies are addictive and you can make them even healthier by using your own intuition and substitutions (I couldn't help myself with the little bit of butter and sugar), but see my note about Chris's desire to use apples and apple sauce.
Ingredient Notes:
Use Bananas that are a little past their prime, on the soft side and thoroughly brown on the outside. If you have bananas that fit this description but you don't have the time or patience to bake with them this very second don't hesitate to throw them in the freezer. However, when you pull them out of the freezer and they thaw be prepared; they will be super mushy, perfect for baking but a little weird and slimy in general just to give you a little heads up (Chris found the banana mush a little unappetizing at this point but happily ate the cookie dough raw and cooked by the mouthful). Because you let the bananas hit the very ripe stage they have begun to break down into a simple sugar, this gives the cookies a lot of sweet without the addition of a refined sugar source, if your bananas are less ripe they won't be as sweet. I mentioned above additional sweetener is optional. It just depends on your preference and your bananas, I wanted a little maple flavor so in went the syrup; you could even use a tiny drizzle of molasses.
Ingredients:
4 large very ripe bananas
1 ½ c. rolled oats
1 c. plain raw almond
1 c. plain raw walnuts * you could mix any kind of nuts this just struck my fancy at the moment
¾ c. shredded unsweetened coconut
¼ c. flax seeds
3 tbl butter softened *you could use coconut oil softened
2 tbl maple syrup * Optional see note above
1 tsp baking powder
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
8-10 oz dark chocolate chips or a bar chopped into small bits
Instructions:
1. Process the nut mix in a food processor until finely ground. If you are using walnuts you will not get "flour" or almond meal texture because the walnuts have so much oil it is more like a soft fluffy grainy texture. I confess I love it and scoop it out by hand and eat it just plain, it is the most heavenly texture.
2. Mix your dry ingredients (nuts, oats, coconut, flax, salt and baking powder) together in your favorite mixing bowl just to evenly distribute everything.
3. Mix in the bananas, vanilla, butter, cinnamon, and maple syrup.
4. Stir in chocolate chips.
5. Taste it! The beauty of this recipe like so many of my recent posts is there are no raw eggs! This means you can taste and lick until your heart is content with no worries. Adjust the seasoning to fit your flavor craving.
6. Place small spoonfuls on baking paper lined cookie sheets and bake at 350° for about 10-15 min or until golden brown and toasted.
Baking Notes:
Makes about 3 dozen normal sized cookies and heaps of itsy bitsy bite sized ones.
I know at the taste it stage both Chris and I were blown away but he did have a great suggestion; he wanted to try a version without the coconut and instead us some apples. *This could be easily done just substitute shredded apples for the coconut and use applesauce instead of butter (or a little butter and a little apple sauce). Like the name says they are a little bite of everything so whatever you feel like or have on had is totally encouraged. I liked these best when I made very small cookies and I smushed them a little with my hand, they turned a toasted golden brown with a little crunch (I put them on the top rack of my oven) but were still a little chewy in the center. You can also make them like little haystacks because they have very little fat and no flour they do not spread out when they cook so the haystacks will keep their puffy shape but the centers will be soft (not an issue because there are no eggs). You can also make them just like a traditional cookie just be sure to flatten them out a little so they dry out and toast a little better.
Monday, March 23, 2009
Nutty Breakfast Scones
Chris is off in Boston attending Photoshop World this week, which means I am left to my own devices for seven whole days. Usually this would mean some wild experimentation in the kitchen with no witnesses. However, without an extra set of hands, and his trusted photographic genius I feel less than compelled to cook. Sad, I know. But before he left this Saturday I did whip up some pretty little breakfast scones. I was able to use some of the miscellaneous stuff in my fridge from recipes earlier in the week and they were delicious, if I do say so myself. I used a basic Maple Scone recipe from Heidi at 101 cookbooks and just went nuts, literally. I will try and pull myself together and post some great content this week despite the absence of my better half. Give me a break, sometimes we all need a little down time.
Chris and I decided that these were best with some local blackberry jam and a glass of soymilk, but we also liked a drizzle of honey and fresh strawberries. Enjoy!
Ingredients:
2 ¼ c. whole wheat flour
¾ c. mixed nuts * I used almonds, pecans, and walnuts
½ c. rolled oats
¼ flax seeds
½ c. Real maple syrup *I like the darker grade B
6 tbl Buttermilk *You could use regular milk, soy, or even almond/oat milk
6 tbl butter chilled
5 tbl unsweetened apple sauce * You could use low-fat plain, or vanilla yogurt
1 ½ tbl baking powder
1 tsp vanilla extract
1 egg slightly beaten
Pinch of salt
* For toasting nut mixture, 1 tbl butter, , 1 tbl brown sugar, 1 tsp cinnamon
Directions:
Preheat oven to 400°F and line a baking sheet with baking paper.
1. Toast your nuts in a large non stick pan with a little bit of butter and a dash of cinnamon and brown sugar until they are fragrant. (I used a nut mixture left over from an earlier recipe). In food processor chop your nut mix until there is a good mix of large and small pieces including some very fine flour, about 5-8 quick pulses. Set aside in another bowl.
2. In food processor combine flour, baking powder, salt, and flax seeds with butter pulse until it forms small pearls
3. Wisk together maple syrup, buttermilk, applesauce, and vanilla extract slowly add wet ingredients to the flour and butter pearls. Mix by hand until a dough forms, do not over mix! Knead it one or twice, you want the batter to hold shape without crumbling or sticking add a little flour/buttermilk until dough holds together and handles easily.
4. You can either hand shape the individual scones or manipulate dough into a slab of consistent thickness and cut a desired size and shape for the scones.
5. Arrange scones on the lined baking sheet and brush with 1 egg lightly beaten to give them that beautiful golden brown hue. You can sprinkle a little bit of oats, nuts, or large grain sugar on top for a nice presentation.
6. Bake for 20 min. or until golden brown on top and around the edges.
Notes:
Makes 12 petite scones
Serve with honey and fresh berries, jam with butter, or a little nut butter!
This recipe is really basic with a lot of things you can add in or substitute; which is exactly why I chose it! I had leftover nuts, a little buttermilk and a limited supply of butter and eggs.
Chris and I decided that these were best with some local blackberry jam and a glass of soymilk, but we also liked a drizzle of honey and fresh strawberries. Enjoy!
Ingredients:
2 ¼ c. whole wheat flour
¾ c. mixed nuts * I used almonds, pecans, and walnuts
½ c. rolled oats
¼ flax seeds
½ c. Real maple syrup *I like the darker grade B
6 tbl Buttermilk *You could use regular milk, soy, or even almond/oat milk
6 tbl butter chilled
5 tbl unsweetened apple sauce * You could use low-fat plain, or vanilla yogurt
1 ½ tbl baking powder
1 tsp vanilla extract
1 egg slightly beaten
Pinch of salt
* For toasting nut mixture, 1 tbl butter, , 1 tbl brown sugar, 1 tsp cinnamon
Directions:
Preheat oven to 400°F and line a baking sheet with baking paper.
1. Toast your nuts in a large non stick pan with a little bit of butter and a dash of cinnamon and brown sugar until they are fragrant. (I used a nut mixture left over from an earlier recipe). In food processor chop your nut mix until there is a good mix of large and small pieces including some very fine flour, about 5-8 quick pulses. Set aside in another bowl.
2. In food processor combine flour, baking powder, salt, and flax seeds with butter pulse until it forms small pearls
3. Wisk together maple syrup, buttermilk, applesauce, and vanilla extract slowly add wet ingredients to the flour and butter pearls. Mix by hand until a dough forms, do not over mix! Knead it one or twice, you want the batter to hold shape without crumbling or sticking add a little flour/buttermilk until dough holds together and handles easily.
4. You can either hand shape the individual scones or manipulate dough into a slab of consistent thickness and cut a desired size and shape for the scones.
5. Arrange scones on the lined baking sheet and brush with 1 egg lightly beaten to give them that beautiful golden brown hue. You can sprinkle a little bit of oats, nuts, or large grain sugar on top for a nice presentation.
6. Bake for 20 min. or until golden brown on top and around the edges.
Notes:
Makes 12 petite scones
Serve with honey and fresh berries, jam with butter, or a little nut butter!
This recipe is really basic with a lot of things you can add in or substitute; which is exactly why I chose it! I had leftover nuts, a little buttermilk and a limited supply of butter and eggs.
Friday, March 20, 2009
French Almond Financier Cake
With Lemon Infused Créme Pâtissiére & Fresh Berries
So if I haven't mentioned it I love Chris. He is such an amazing man; he touches my soul and inspires me to be the best version of me possible. Needless to say I had to make him an incredible birthday cake. I asked him if he wanted something deeply chocolaty and rich with a warm gooey center think chocolate soufflé or something bright and fresh with spring fruit. Much to my surprise he went for the fruit option. Of course I had to pull out all the stops; I hit the cookbooks and the internet until I remembered I had a really basic recipe for these beautiful, petite, golden, French almond finger cakes that I had never used and well inspiration hit and before I knew it I was elbow deep in french pastry pefection.
The original recipe was for 12 small finger cakes which were not going to fly for a birthday cake, so I doubled it. (I also do not own the special molds to make these in the traditional shape, I think you could probably use Madeline molds or any other small cake pans.) I know there are some of you out there shaking your head that I would make a new recipe along with changes the first time for something as important as a birthday.
Perfect example of haw amazing Chris is; he reassured me that even if it didn't turn out perfect there was enough butter in it no matter what, it would taste amazing. He is always my champion supporting me when I am playing mad chef in the kitchen making an incredible mess. Have I mentioned I love him yet?
I baked the cake in a large shallow Maryann cake pan; it is a bit like a tart pan only with a depression in the center so when you unmold the cake it is perfect for filling with cream or frosting. I hoped this would be a good choice because the original recipe only cooked the little cakes for 12 min and I feared a deeper larger pan might cause problems, so I went big but shallow. It worked marvelously; it turned out a perfect base cake, golden and delicious, with the most amazing texture, light but still substantial and a little spongy.
I filled the depression with this amazing lemon infused pastry crème. I just tweaked a basic recipe to include the lemon because I love a little lemon with my fresh berries, it just sets them off. You could also throw some zest into the cake to give you the same effect. I decorated the top with fresh raspberries and strawberries, and a little sifted confectioners sugar to top it all off.
Cake
Ingredients:
1 c. ground almonds
1 ½ c. confectioner's sugar, sifted
6 tbsp all-purpose flour, plus a little for dusting the pan
12 tbsp unsalted butter, plus a little for the pan
6 large egg whites * reserve the yolks for pastry crème
1 tsp pure vanilla extract
½ tsp cinnamon
Pinch of salt
Directions:
1. Preheat the oven to 400°F (200°C). Butter and flour your choice of pan.
2. Mix the almonds, sugar, and salt together. Heat the butter over low heat, just until melted. Whisk the egg whites until they are frothy but barely thickened. Add the butter, egg whites, and vanilla extract to the dry ingredients and fold together.
3. Divide the batter among the molds, filling halfway. Bake for about 12 minutes, or until they spring back when pressed lightly. Cool briefly, remove from the molds onto a wire rack, and cool completely.
Notes:
Makes 24 small cakes or one full size cake
Special Equipment:12 financier or barquette molds, or a 14 inch shallow Maryann pan
You can freeze the finished cake for up to 3 months
Lemon Infused Créme Pâtissiére
This sweet pastry cream is the perfect rich and creamy filling for any type of desert but is really scrumptious on fruit tarts or in cream puffs.
*You could really do this with orange as well, with a little orange liquor to give it an extra pop.
Ingredients:
1¼ c. whole milk * I actually used vanilla soy milk
¾ c. sugar * I use light brown because it gives a little more depth and a beautiful color
3 tbsp all-purpose flour
2 tbsp cornstarch *more if you want a thicker crème
2 tbsp lemon juice
1 tsp pure vanilla extract *or use the inside of one vanilla bean
4 large egg yolks
Zest of one large lemon
Directions:
1. Bring the milk to a simmer in a saucepan over medium heat. If using a vanilla bean scrape into the milk now.
2. Whisk the yolks and sugar together in a bowl. Whisk in the flour and cornstarch. Gradually whisk in the hot milk.
3. Return the mixture to the saucepan, add the lemon zest. Cook over medium-low heat, whisking constantly, until it comes to a full boil and is smooth.
* I like the little pieces of zest in the crème but if you want perfectly smooth crème add the zest in the fist step and then strain it out after 5 min. before adding it to the other ingredients.
4. Let cool slightly, add lemon juice and if using vanilla extract add it now and give it a good whisk. If not using immediately, cover with a piece of buttered wax paper pressed directly onto the surface of the pastry cream.
Notes:
Makes about 1 ½ c.
The crème can be refrigerated, with wax paper pressed on its surface, for up to 2 days.
So if I haven't mentioned it I love Chris. He is such an amazing man; he touches my soul and inspires me to be the best version of me possible. Needless to say I had to make him an incredible birthday cake. I asked him if he wanted something deeply chocolaty and rich with a warm gooey center think chocolate soufflé or something bright and fresh with spring fruit. Much to my surprise he went for the fruit option. Of course I had to pull out all the stops; I hit the cookbooks and the internet until I remembered I had a really basic recipe for these beautiful, petite, golden, French almond finger cakes that I had never used and well inspiration hit and before I knew it I was elbow deep in french pastry pefection.
The original recipe was for 12 small finger cakes which were not going to fly for a birthday cake, so I doubled it. (I also do not own the special molds to make these in the traditional shape, I think you could probably use Madeline molds or any other small cake pans.) I know there are some of you out there shaking your head that I would make a new recipe along with changes the first time for something as important as a birthday.
Perfect example of haw amazing Chris is; he reassured me that even if it didn't turn out perfect there was enough butter in it no matter what, it would taste amazing. He is always my champion supporting me when I am playing mad chef in the kitchen making an incredible mess. Have I mentioned I love him yet?
I baked the cake in a large shallow Maryann cake pan; it is a bit like a tart pan only with a depression in the center so when you unmold the cake it is perfect for filling with cream or frosting. I hoped this would be a good choice because the original recipe only cooked the little cakes for 12 min and I feared a deeper larger pan might cause problems, so I went big but shallow. It worked marvelously; it turned out a perfect base cake, golden and delicious, with the most amazing texture, light but still substantial and a little spongy.
I filled the depression with this amazing lemon infused pastry crème. I just tweaked a basic recipe to include the lemon because I love a little lemon with my fresh berries, it just sets them off. You could also throw some zest into the cake to give you the same effect. I decorated the top with fresh raspberries and strawberries, and a little sifted confectioners sugar to top it all off.
Cake
Ingredients:
1 c. ground almonds
1 ½ c. confectioner's sugar, sifted
6 tbsp all-purpose flour, plus a little for dusting the pan
12 tbsp unsalted butter, plus a little for the pan
6 large egg whites * reserve the yolks for pastry crème
1 tsp pure vanilla extract
½ tsp cinnamon
Pinch of salt
Directions:
1. Preheat the oven to 400°F (200°C). Butter and flour your choice of pan.
2. Mix the almonds, sugar, and salt together. Heat the butter over low heat, just until melted. Whisk the egg whites until they are frothy but barely thickened. Add the butter, egg whites, and vanilla extract to the dry ingredients and fold together.
3. Divide the batter among the molds, filling halfway. Bake for about 12 minutes, or until they spring back when pressed lightly. Cool briefly, remove from the molds onto a wire rack, and cool completely.
Notes:
Makes 24 small cakes or one full size cake
Special Equipment:12 financier or barquette molds, or a 14 inch shallow Maryann pan
You can freeze the finished cake for up to 3 months
Lemon Infused Créme Pâtissiére
This sweet pastry cream is the perfect rich and creamy filling for any type of desert but is really scrumptious on fruit tarts or in cream puffs.
*You could really do this with orange as well, with a little orange liquor to give it an extra pop.
Ingredients:
1¼ c. whole milk * I actually used vanilla soy milk
¾ c. sugar * I use light brown because it gives a little more depth and a beautiful color
3 tbsp all-purpose flour
2 tbsp cornstarch *more if you want a thicker crème
2 tbsp lemon juice
1 tsp pure vanilla extract *or use the inside of one vanilla bean
4 large egg yolks
Zest of one large lemon
Directions:
1. Bring the milk to a simmer in a saucepan over medium heat. If using a vanilla bean scrape into the milk now.
2. Whisk the yolks and sugar together in a bowl. Whisk in the flour and cornstarch. Gradually whisk in the hot milk.
3. Return the mixture to the saucepan, add the lemon zest. Cook over medium-low heat, whisking constantly, until it comes to a full boil and is smooth.
* I like the little pieces of zest in the crème but if you want perfectly smooth crème add the zest in the fist step and then strain it out after 5 min. before adding it to the other ingredients.
4. Let cool slightly, add lemon juice and if using vanilla extract add it now and give it a good whisk. If not using immediately, cover with a piece of buttered wax paper pressed directly onto the surface of the pastry cream.
Notes:
Makes about 1 ½ c.
The crème can be refrigerated, with wax paper pressed on its surface, for up to 2 days.
Monday, March 9, 2009
Hearty Irish Soda Bread
Hearty Irish Soda Bread
This weekend I set about making some of my favorite comfort foods. It had been a long week at work and I felt the need to bake. With St. Patrick's Day just around the corner I ended up with an old favorite Irish Soda Bread. There to seal the deal was my boyfriend, Chris, who had never had this wonderful brown bread before. I had thought to serve it with some delicious soup and sandwiches; however it was quick to disappear. We ended up enjoying it with butter hot out of the pan and then the next morning toasted along with jam and eggs.
Irish Soda Bread is what is known as a quick bread. Quick breads usually use baking soda or baking powder as leavener instead of yeast (which usually takes a couple hours to rise). This ingredient distinction is what gives this bread its name. It is a quick and easy option for beginners and will turn out warm, hearty, whole wheat bread. This bread is amazing for corned beef sandwiches, served alongside soups and stews, or on its own hot out of the oven with a slather of butter. The following recipe is based on one from a favorite foodie of mine Heidi, from 101 cookbooks. I have made several changes making this bread a full flavored twist on her original basic version.
4 cups coarse whole wheat flour
*2 cups spelt flour
2 tsp. baking soda
½ tsp. salt
2 ½ cups buttermilk
2 tbs. salted butter
2 eggs
¼ cup flax seed (optional)
Oatmeal, seeds, nuts, coarse sea salt (optional)
*Spelt flour is nice and it adds a little to the texture and nutritional value of the bread but you can use all whole wheat flour or a combination of your favorite flours to achieve the texture/color you want.
Use a medium sized bowl and beat the eggs buttermilk and butter (softened) until light and golden in color, it should take about 30 seconds, do not over mix.
In another bowl combine dry ingredients, including flax if using, and be sure to break up any clumps.
Mix in the beaten buttermilk until a batter is formed.
If cooking in traditional loaf pans you will want to stop when the batter is thick but still very wet so you can pour it into the pan. Pour batter into one standard 9x5 in. loaf pan or two mini loaf pans. Dust with oatmeal, seeds, or maybe coarse sea salt! Bake on center rack at 400° for about 50 minutes or until golden brown and toothpick in center comes out clean.
* If cooking as a free standing round reduce buttermilk by ½ cup and stir in wet ingredients until a sticky dough forms. Dust with additional flower and other ingredients if desired and shape into a round. Bake on parchment paper lined baking sheet on center rack at 350° for about 60 minutes or until golden brown and toothpick in center comes out clean.
Makes 1 loaf
This weekend I set about making some of my favorite comfort foods. It had been a long week at work and I felt the need to bake. With St. Patrick's Day just around the corner I ended up with an old favorite Irish Soda Bread. There to seal the deal was my boyfriend, Chris, who had never had this wonderful brown bread before. I had thought to serve it with some delicious soup and sandwiches; however it was quick to disappear. We ended up enjoying it with butter hot out of the pan and then the next morning toasted along with jam and eggs.
Irish Soda Bread is what is known as a quick bread. Quick breads usually use baking soda or baking powder as leavener instead of yeast (which usually takes a couple hours to rise). This ingredient distinction is what gives this bread its name. It is a quick and easy option for beginners and will turn out warm, hearty, whole wheat bread. This bread is amazing for corned beef sandwiches, served alongside soups and stews, or on its own hot out of the oven with a slather of butter. The following recipe is based on one from a favorite foodie of mine Heidi, from 101 cookbooks. I have made several changes making this bread a full flavored twist on her original basic version.
4 cups coarse whole wheat flour
*2 cups spelt flour
2 tsp. baking soda
½ tsp. salt
2 ½ cups buttermilk
2 tbs. salted butter
2 eggs
¼ cup flax seed (optional)
Oatmeal, seeds, nuts, coarse sea salt (optional)
*Spelt flour is nice and it adds a little to the texture and nutritional value of the bread but you can use all whole wheat flour or a combination of your favorite flours to achieve the texture/color you want.
Use a medium sized bowl and beat the eggs buttermilk and butter (softened) until light and golden in color, it should take about 30 seconds, do not over mix.
In another bowl combine dry ingredients, including flax if using, and be sure to break up any clumps.
Mix in the beaten buttermilk until a batter is formed.
If cooking in traditional loaf pans you will want to stop when the batter is thick but still very wet so you can pour it into the pan. Pour batter into one standard 9x5 in. loaf pan or two mini loaf pans. Dust with oatmeal, seeds, or maybe coarse sea salt! Bake on center rack at 400° for about 50 minutes or until golden brown and toothpick in center comes out clean.
* If cooking as a free standing round reduce buttermilk by ½ cup and stir in wet ingredients until a sticky dough forms. Dust with additional flower and other ingredients if desired and shape into a round. Bake on parchment paper lined baking sheet on center rack at 350° for about 60 minutes or until golden brown and toothpick in center comes out clean.
Makes 1 loaf
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