BitterSweet

Lazy Sunday

Shining brightly, the sun stretches over the landscape as far as the eye can see, with only an errant, fluffy whisp of a cloud or two passing by; This final day of the weekend could hardly be more perfect. The temperature is downright summery, and yet that awful seasonal humidity has yet to settle in, so there’s nothing by dry warmth to enjoy. The familiar urge to leave the oven off is returning, and meals have become simpler as a result. Especially today, on this lovely Sunday, it’s tough to summon the ambition just to peel yourself out of your lawn chair and go fetch a new reading book.

So what’s there to eat? A perfect day would be incomplete without something delicious, if you ask me, so of course there must be something simple and satisfying to accompany the laid-back mood.

Grazing contentedly through piles of chilled, fresh veggies and fruits (bring on the watermelon!), one of my favorite new discoveries finally adds a bit of balance to my lazy day diet. Dukkah, a crunchy mix of coarsely chopped hazelnuts and spices, is not only an excellent quick-fix snack, but also a fantastic party nibble, or it can even be incorporated into a more elaborate meal. For me, I’m happy to set out a big basket of different breads, a bowl of good olive oil, and start dipping away, but the possibility are endless. Think about a dukkah-encrusted tofu cutlet, or dukkah-laced salads. That’s not even getting into all of the different ideas for combining different spices and nuts (chickpeas are sometimes used, too)- The sky is the limit!

I don’t measure to make my dukkah these days, but here’s a great recipe to get you started. The hardest thing you’ll have to do is decide its final destination, I promise!

A Winner, and A Winning Frosting

Every past giveaway I’ve hosted, a random number generator has picked the winner for me. Although that was the plan for this one as well, one particular comment snuck in right before the entry period closed and I just couldn’t ignore how skillfully and thoughtfully written it was. This creative writer submitted a whole poem, and a really cute one at that! So Allison, you’ll be hearing from me soon because you’re the winner of the BabyCakes cookbook!

And Allison’s winning poem is as follows…

Oh, baby, BabyCakes!
What would I mix up?
What would I make?

Well…

Back when I was small
And could eat anything at all
(Or thought so!)
Before the days of xanthan gum,
Brown rice flour, millet, sorghum,
I’d stir eggs & softened butter
Into bowls of fine white flour,
Add chocolate chips & dark vanilla.
Our mother warned, “Raw eggs will kill ya!”
But sis & I still licked the spoon.
Those cookies could have won the moon.

It’s been three years since Doctor said,
“No more gluten, no more bread,
Or eggs, or milk, or cheese, or dairy.”
Which made me truly sad, and wary.
These days I couldn’t eat that batter
If it were served by the Mad Hatter
With pots of tea and a drenched Dormouse.
(I’d get so sick, I’d be stuck in the house.)

So if I were to win this book,
I know I’d make the cookies first—
The chocolate chip cookies, that is.
I’d lick the spoon, I’d taunt the moon,
I’d send you a batch, I’d sugar-crash,
I’d invite my friends, I’d make amends
For these relentless rhymes
With chocolate chip (gluten-free, dairy-free, egg-free!) cookies, and tea, oh my!

Thanks for making this giveaway so much fun!

And for everyone who didn’t win, don’t worry, because I still have a fantastic prize for you as well…

Remember that frosting recipe that was the biggest disappointment of all?  Well, I went back and reworked it, until it actually came out as advertised: Creamy, silky, and very lightly sweetened so that it might top any sort of cake perfectly, without inducing a sugar coma.  One of the best frostings I’ve ever had- And I don’t say that sort of thing lightly- This is one definitely a keeper. I can see why frosting shots would be so popular if this was on the menu!

Coconut Oil Frosting
Adapted from BabyCakes

3/4 Cup Plain Soymilk
3/4 Cup Plain Powdered Soymilk
5 Tablespoons Light Agave Nectar
1 Tablespoon Vanilla Extract
1 1/2 Cups Coconut Oil, Melted
1 1/2 Tablespoons Fresh Lemon Juice
1/4 Cup Instant Clear Gel
3/8 Teaspoon Xanthan Gum
1/4 Teaspoon Salt

In your food processor, pulse together the soymilk, soymilk powder, agave, and vanilla to combine. With the motor running, very slowly drizzle in the coconut oil, as if you were making a salad dressing. Add in the lemon juice next. Very slowly sprinkle in the instant clear gel and xanthan gum with the motor still going, followed by the salt, and let the machine run for about a minute. Scrape down the sides and pulse once more. The mixture will seem rather loose at the point, so don’t panic.

Place the whole bowl of the food processor in your fridge, and let it chill for about 2 hours. The frosting will seem a bit hard afterward. Reinstall the bowl on the machine, scrape down the sides, and let it run for about 5 minutes. The mixture may look chunky or curdled for a brief period, but just let the machine continue to work and it will eventually smooth out. Scrape down the sides as needed.

Apply to your cake(s) as desired, and keep the frosting in a cool place. Do NOT put it back in the fridge, as it will become hard, and don’t let it stand in the hot sun for too long or it will melt.

When “Flaky” is a Compliment

Homey, hearty, and jam-packed full of fruits, the strudels that I’ve come to know throughout the years could hardly be described as delicate, or even the least bit elegant. Heavy with gooey apples and thick pastry to hold it all together, they certainly classified as comfort food, but it would be generous to describe these desserts as “rustic.” That’s why this latest Daring Baker challenge had me a bit puzzled at first… Until I realized that this recipe produced an entirely different sort of beast.

The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.

With pastry so paper-thin that purists insist you can “read a newspaper through it,” this was much more similar to phyllo dough than the thin pie crust I typically encounter. Seeing that is what got me thinking of baklava, pretty much the best thing anyone could ever do with phyllo, in my opinion.

Merging these two sweet treats, a rich filling of walnuts and spices is encased in that flaky dough, and brushed with ample amounts of agave nectar while it’s still piping hot. Much easier to cut and serve than traditional baklava, it was definitely neater to eat, although I’ll admit right away that I could have definitely rolled the dough much thinner. Not quite perfect, but still a delicious treat that I would have never tried to make without this challenge. Served alongside a quenelle of vanilla ice cream and topped with a light dusting of powdered sugar, however, any number of imperfections can be easily overlooked.

For this variation, simply mix together the following in a large bowl…

2 Cups Chopped Walnuts
1/2 Cup Unsweetened Apple Sauce
1/2 Cup Granulated Sugar
1 Tablespoon Cornstarch
1 1/2 Teaspoons Ground Cinnamon
Pinch Cardamom
Pinch Salt

Spoon it onto the dough in a straight line, wrap, and bake just as written in the original recipe. Best eaten warm!

Po-Tay-To, Po-Tah-To; Just Not May-O!

Like clockwork, as the days grow progressively longer and warmer, grills emerge from hibernation at just about any opportunity, eager as their owners to host all of the newly sprung vegetables, plus plenty of old favorites.  Summer holidays practically require the presence of a grill, and with Memorial Day just around the corner, it seems like high time to dust that old furnace off.  Tossing on veggie burgers and not-dogs, toasting up simple white bread buns to golden-brown perfection, it’s the start of a perfectly “American” meal.  But what to serve alongside those main dishes?  Perhaps a side of fries or chips, maybe potato salad- Just as long as the lovable spud makes an appearance.

Here’s where my menu takes a somewhat different turn. Potato salad sounds great in concept, but mayonnaise, dairy-based or otherwise, is simply not welcome in this household. Serve something containing even a half ounce of that white glop, and you may very well have an all out revolt on your hands. Thus, eschewing this vile condiment in favor of a lighter dressing, I tend to favor olive oil, lemon juice, and whatever fresh herbs happen to be on hand. This time though, it felt necessary to start the season off with a bang and spice things up a bit.

Essentially glorified samosa filling freed of its pastry, this starchy side is just the thing to liven up any backyard BBQ spread. Delicious served both warm or chilled, it can easily be made a day ahead of time to give you one less thing to worry about later.

Don’t wait until you have a party to make it though- Any number of savory mains would pair beautifully with these spicy potatoes, and you can keep it for up to a week in the fridge.

Samosa Potato Salad

2 Pounds White New Potatoes
1 Bay Leaf
1/3 Cup Olive Oil
2 – 3 Large Shallots, Chopped (About 1 Cup)
4 Cloves Garlic, Finely Minced
1 Inch Fresh Ginger, Peeled and Grated
2 Teaspoons Garam Masala
1/2 Teaspoon Ground Coriander
1/2 Teaspoon Turmeric
1 Teaspoon Ground Cumin
1 Tablespoon Fresh Lemon Juice
1 1/2 Cups Frozen Peas
Salt and Pepper
Fresh Chives (Optional)

Wash the potatoes thoroughly before chopping them into bite-sized pieces. Place them in a large pot, and fill it with cold water so that all of the pieces are covered. Move the pot onto the stove, toss in the bay leaf, cover with a lid, and bring to a boil over moderate heat. Once boiling, cook with the lid off for 5 – 8 minutes, until the potatoes are fork-tender. Discard the bay leaf, drain, and let cool.

Mean while, heat the oil in a large skillet over medium heat, and add in the shallots. Cook for about 3 minutes until somewhat translucent, and add in the garlic and ginger. After another minute or two has passed, incorporate all of the spices and lemon juice. Add in the the peas, and continue to stir the mixture for 5 minutes or so, until the peas have completely thawed.

Toss the potatoes and dressing together in a large bowl, add salt and pepper to taste, and top with freshly chopped chives, if desired. Serve immediately if you want it warm, or let cool and chill thoroughly in an air-tight container.

Serves 6 – 8 as a side dish

Printable Recipe

Whoopie! School’s Over!

For someone who’s spent as much time driving to and from Massachusetts as myself, it’s surprising how little I’ve actually enjoyed the sights and sounds of Boston. Nonetheless, even as an outsider, the hustle and bustle of city life is somehow comforting, and after wandering the streets for just a night, I feel right at home. There will hardly be time to enjoy these surroundings as per usual, but this time, it’s for a very good reason indeed; Having traveled up for just the weekend, my family is now gathering to watch my sister graduate from her Boston-based university. A day that seems overdue and yet altogether too early, there’s so much to celebrate and so little time to pack in all this merriment. That’s why I started the party early, by presenting her with a sweet treat yesterday that absolutely screams “Boston,” both in name and heritage…

A Boston cream pie! But this was not any old yellow layer cake with custard filling- Try a Boston cream whoopie pie!

Converting this classic was a very simple task. Using the recipe from My Sweet Vegan as a starting point, additional flour replaced the cocoa, and an extra splash of vanilla joined the batter. For the filling, 3 tablespoons of custard powder added that familiar, rich pudding-like flavor, in addition to a creamy yellow color. Half of the cookies got a quick dip in ganache, were allowed to sit in a cool place until set, and then got paired up with a plain cookie and generous dollop of cream filling.

Here’s wishing that my sister’s life after graduation will be just as sweet, too.

Quick Cookie Fix

Just when it seems like life couldn’t possibly get any more hectic, there’s bound to be something extra to squeeze into that already overbooked schedule. At least that’s been my experience lately, splitting my time between recipe development, restaurant work, a photography internship, and of course, the blog. Free time is but a fantasy, and I’m sure I’m not alone in feeling like there simply aren’t enough hours in a day to accomplish everything on that mile long “to-do” list. Thank goodness my time is occupied by things I love doing, and at the end of the day, there are still plenty of sweets and good eats in general left over to enjoy. For the average 9 to 5 worker bee though, it’s no surprise that baking and cooking may fall by the wayside, not willing to spare those precious extra moments in the kitchen. And it’s really a shame, too, because many baked goods can be as quick and easy to make as another business appointment.

Peanut butter cookies are hardly innovative, but for those stressed out and simply craving a small morsel of comfort, these fit the bill perfectly. Calling for only three ordinary ingredients, I’m willing to bet that you already have everything you need for these babies on hand right now. As an added bonus, they’re naturally gluten-free, so they should appeal to a very wide crowd.

The potential variations are endless as well, so take this opportunity to exercise your creativity! Substitute any sort of nut butter (almond, hazelnut, cashew…) or add in a pinch of your favorite spice mixture (chai, five spice, apple pie…). Try using brown sugar instead of white, and go crazy with any sort of add-ins you fancy (chocolate chips, chopped nuts, coconut…). Make this recipe your own and dress it up or down as you please. Most importantly though, just make it!

1-2-3 Peanut Butter Cookies

2 Cups Creamy Peanut Butter
2 Cups Granulated Sugar
1/4 Cup Whole Flax Seeds*

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silpats.

Grind the flax seeds in a spice or coffee grinder until they turn into a fine powder.   Transfer the powder into a large bowl, add in the peanut butter and sugar, and mix well.  Go ahead and mix like crazy, because there’s no gluten involved!  Just make sure they mixture is completely smooth and homogeneous.

Scoop out about 2 teaspoon of batter per cookie, and space them approximately 1 inch apart on your prepared baking sheets.  Bake for 8 – 12 minutes, until very lightly browned around the edges.  Let the cookies cool for 10 minutes on the sheet before transferring them to a wire rack.  Take a moment and enjoy (they’re fabulous warm, too!)

Makes 32 – 40 little cookies

*Using flaxseeds results in a somewhat crumbly cookie- Substituting an equal amount of chia seeds tends to hold the cookies together a bit better.  Both will work though!

Printable Recipe