Spicy Summer Fruit Muffins

July 29th, 2011 § 0 comments § permalink

Makes 12 muffins

Ingredients

1 cup all purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons fresh nutmeg, grated
2 teaspoons fresh cinnamon, grated
½ teaspoon (a pinch) ground cloves
½ teaspoon salt
¼ cup light brown sugar
â…“ cup honey
1 cup soy yogurt
¼ cup coconut milk
1 teaspoon vanilla
2 teaspoons fresh ginger, peeled and grated
1 cup fresh summer fruit
Coarse sugar

Directions

Preheat oven to 400°F. Prepare a 12 cup muffin tin by spraying with non-stick cooking spray.

In a large bowl whisk together flours, baking powder, baking soda, nutmeg, cinnamon, cloves, salt and sugar, and set aside. In another large mixing bowl whisk together honey, soy yogurt, coconut milk, vanilla and fresh ginger until smooth. Add in fruit and mix well. Combine together the flour and fruit mixtures a little at a time until thick but still smooth. Pour the batter into the prepared muffin tins. Sprinkle course sugar over the 12 muffins and pat in slightly with fingertips. Bake for 20-25 minutes, until golden brown and a toothpick that is inserted comes out clean.

Silver-Dollar Walnut Cakes with Berry Compote and Lemon Ricotta

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

For the Pancake Mix

1½ cups buckwheat flour
1½ tablespoons agave nectar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon freshly ground nutmeg
¼ teaspoon cinnamon
2 large eggs, at room temperature
1¼ cups almond milk, at room temperature
1 teaspoon pure vanilla extract
½ cup chopped walnuts
Cooking spray

For the Berry Compote

½ pint blueberries
½ pint strawberries sliced
½ pint raspberries
1 tablespoon orange marmalade
2 tablespoons water

For the Lemon Ricotta

½ cup skim ricotta
¼ teaspoon nutmeg
1 tablespoon lemon zest
1 teaspoon honey
2 tablespoons basil, chopped
1 tablespoon mint, chopped

Directions

In a small sauce pan, add berries, water and marmalade. Cook over low heat for 10-15 minutes or until it thickens. Mix together ingredients for the ricotta & store in fridge till its time to serve.

Preheat griddle over medium heat. Mix dry pancake ingredients together in a large bowl. Mix together wet ingredients in a separate bowl, then add to dry. Fold together. Measure out cakes with a small ladle or ice cream scoop to a sprayed griddle. Cook each for about 3 minutes per side, and store cooked cakes in a warm oven (200°) until all are cooked.

Place cakes on plate (3 for a full serving of whole grains). Top with compote and a dollop of ricotta mixture.

Turn leftovers into a trifle by alternating cake, compote, ricotta in a tall glass container. Top with any extra compote. Cover with plastic wrap and place a small plate on top to weigh down. Place in fridge for at least 1 hour. Turn upside down over plate and remove bowl. Slice like a cake and serve.

Wholegrain Savory Garden Scones

July 7th, 2011 § 0 comments § permalink

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.

Ingredients

1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh corn kernels
½ cup sundried tomatoes, chopped fine
2 tablespoons carrots, grated
2 tablespoons green onions, sliced fine
3 tablespoons zucchini, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh mint, chopped fine
½ cup cheddar cheese (optional)
13 cup butter, unsalted, cubed and chilled
½ cup low fat milk or buttermilk
2 eggs

Directions

Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt and pepper, stir well. Add the vegetables and mix until all the vegetables are mixed and covered in flour. Cut in the butter using a pastry cutter until the mixture resembles a course meal with chunks of vegetables in it. In a spate mixing bowl whisk together milk and eggs until beaten. Add the milk mixture to the flour and vegetable mixture and stir until combined fully. Pick the dough up and give it a few kneads but just enough to hold it together. Roll the dough out onto a cutting board forming an 5-8 inch circle about an inch thick. Cut the dough into 8-10 wedges and place on a lined baking sheet. Place in the oven and bake for about 15 minutes or until lightly browned and a stick inserted in the center comes out clean. Remove from oven and cool before serving. For storage wrap in a plastic zip lock or tupperware and store refrigerated up to 2 weeks. Alternatively scones can be stored outside of the refrigerator for up to 2 weeks.

Strawberry Quinoa Cookies

May 23rd, 2011 § 0 comments § permalink

Makes 2 dozen cookies

Ingredients

1 cup black quinoa
¼ cup rolled oats
1 cup all purpose flour
½ teaspoon baking powder
1/3 teaspoon baking soda
1 teaspoon salt
1 tablespoon flax seeds
¼ cup almonds, chopped fine
1/3 cup almond oil
½ cup sugar
¼ cup brown sugar
2 teaspoons vanilla extract
¼ cup almond milk
1 egg, beaten
1 cup fresh strawberries, chopped fine

Directions

Preheat oven to 375° F. In a blender blend the quinoa and the oats until a gritty powder is formed. In a mixing bowl combine, ground quinoa, oats, flour, baking powder, soda, salt, flax seeds and almonds, mix well and set aside. In another mixing bowl whisk together the almond oil, sugars, vanilla, almond milk and egg until well mixed. Slowly add the dry mix to the wet mixing well as you combine mixtures. A thick oatmeal cookie type batter should form. Drop by spoonfuls onto a greased cookie sheet and bake for 10 – 12 minutes or until golden brown. Let rest to harden and solidify for about 3-4 minutes before eating.

Pecan Cinnamon Streusel Coffee Cake

April 23rd, 2011 § 0 comments § permalink

Makes 1 8×12 cake

INGREDIENTS

For the streusel

13 cup all purpose flour
½ cup packed light brown sugar
2 teaspoons cinnamon
4 tablespoons (½ stick) butter, cold and cut into pieces
1 cup pecans, chopped

For the coffee cake

4 tablespoons (½ stick) butter, softened
½ cup packed light brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk

DIRECTIONS

Preheat 350°F. Grease an 8×12 baking pan and set aside.

For the streusel

In a medium sized mixing bowl, add flour, brown sugar, and cinnamon. Cut butter in with you fingers to form coarse crumbs. Stir in nuts and set aside.

For the coffee cake

In a medium sized mixing bowl, cream butter and sugar until light and fluffy. Add eggs and vanilla, and beat until smooth. In a separate bowl, sift together flour, baking powder, baking soda and salt. Add to butter sugar mixture alternating flour mixture with buttermilk, beginning and ending with flour.

Scrape into pan and evenly cover with streusel topping. Pat crumbs gently into batter and cake 30-35 minutes or until cake has risen and golden brown. Insert a knife to test if cake is done, if it comes out clean, it’s finished. Cool for ten minutes and serve warm.

Recipe Property of Shawona Jones

Cornbread

April 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

3 tablespoons bacon fat, lard, or butter
2 eggs
2 cups buttermilk
2½ cups fine cornmeal
2 teaspoons salt
1 teaspoon baking soda
1 tablespoon baking powder

DIRECTIONS

Preheat oven to 400°F.

Melt fat in large cast-iron skillet; cool slightly. Beat eggs until light. Add buttermilk and cooled fat, leaving a little fat in the skillet. Keep skillet warm. Separately, mix together cornmeal, salt, baking soda and baking powder. Slowly add cornmeal and mix until smooth. Pour batter into hot skillet, place skillet in oven and bake for about 20 minutes, until a toothpick inserted in the cornbread comes out clean.

Recipe adapted from “Southern Cooking” by Mrs. S. R. Dull

Chocolate Guinness Cake with Irish Cream Frosting

February 23rd, 2011 § 0 comments § permalink

Serves 12

INGREDIENTS

For the cake

2 cups Guinness
2 cups (4 sticks) unsalted butter
1½ cups unsweetened cocoa powder
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1½ teaspoon salt
4 large eggs
113 cups sour cream

For the icing

2 cups cream cheese, softened
½ cup (1 stick) butter, softened
¼ cup Irish Cream liqueur
4 cups powdered sugar

DIRECTIONS

For the cake

Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups Guinness and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly. Whisk flour, sugar, baking soda and 1½ teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add Guinness-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using a rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

For the icing

In a large bowl, mix the cream cheese, butter, and Irish Cream. Slowly add the powdered sugar while mixing.

Place 1 cake layer on a plate. Spread 23 cup icing over. Top with second cake layer. Spread 23 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Caraway Soda Bread

February 23rd, 2011 § 0 comments § permalink

Makes 4 mini loaves

INGREDIENTS

4 cups all purpose bread flour
1 tablespoon baking powder
2 teaspoons salt
1 teaspoon baking soda
2 tablespoons caraway seeds
2 cup buttermilk

DIRECTIONS

Preheat oven to 350°F. In a large mixing bowl, sift and combine flour, baking powder, salt, baking soda and caraway seeds. Add the buttermilk a little at a time and mix until soft dough is formed. Turn the dough out on a lightly floured surface and knead the dough for a few minutes. Divide the dough into four equal pieces. Shape each section into a round and flat loaf. Cut a star shape into the top of the loaves using a knife. Place the loaves on a baking sheet lined with parchment paper. Place in the preheated oven for 30-40 minutes or until a skewer punctured into the center comes out clean.

Spicy Cherry Pretzel Knots

February 2nd, 2011 § 0 comments § permalink

Makes 30 knots

INGREDIENTS

For the knots

½ cup warm water (105° to 115°F)
1¼ teaspoons active dry yeast
¼ cup buttermilk
2 tablespoons golden brown sugar (packed)
¾ teaspoon sugar
1½ teaspoons vegetable oil
¼ cup spicy mustard
1⁄3 cup dried cherries, chopped fine
2 cups bread flour
1½ teaspoons salt
Nonstick vegetable oil cooking spray

For the poaching liquid

8 cups water
¼ cup amber beer
¼ cup baking soda
¼ cup golden brown sugar (packed)
¼ cup cracked mustard seeds
3 tablespoons vegetable oil
1-2 tablespoon pretzel salt or 1-2 tablespoon coarse sea salt

For egg glaze

1 egg, beaten
1 tablespoon spicy mustard
¼ cup water blended with 1 tablespoon dried cherries

DIRECTIONS

Place ½ cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes. Add buttermilk, both sugars, and vegetable oil; mix well. Mix flour and salt in processor. With motor running, add yeast mixture, mustard and dried cherries and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky). Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour. Line 2 large rimmed baking sheets with parchment paper, and then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 30 equal portions. Working with 1 portion at a time, roll into 5-inch long rope. Tie in knot, leaving room on each end sticking up through the center. Tuck other end under, if needed. Transfer pretzels to prepared baking sheet, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light 45 minutes to 1 hour.

Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F. Bring 8 cups water, beer, baking soda, and brown sugar and mustard seeds to simmer in large wide pot (liquid should reach depth of at least 1½”. Carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with egg mixture oil and sprinkle with pretzel salt. Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.) Transfer pretzels to rack; let cool to room temperature.

Dark Chocolate Cake with Dark Chocolate Ganache Frosting

February 2nd, 2011 § 0 comments § permalink

Makes 1 cake

INGREDIENTS

For cake

2 cups all-purpose flour
1 cup cocoa powder
1½ tablespoons baking soda
½ teaspoon salt
½ cup butter, softened
1 cup brown sugar, packed
1 cup sugar
1½ tablespoons vanilla extract
3 eggs
1½ cups buttermilk

For frosting

2 cups heavy cream
½ cup confectioners’ sugar
18 teaspoon salt
1 pound semisweet chocolate, roughly chopped

DIRECTIONS

For cake

Preheat the oven to 350°F. Prepare 3 baking pans by buttering and lining pan with parchment paper.
Sift flour, cocoa, salt, and baking soda together. Set aside.
If using a Kitchen Aid mixer or hand held mixer, beat butter and sugars until blended and pale brown in color, approximately 5 minutes on medium high (if mixing by hand, just mix until incorporated).
Reduce speed, add eggs one at a time, beating after each addition.
Divide batter into three prepared pans, and bake for 30 to 35 minutes or until a toothpick is inserted and comes out clean.

For frosting

In a large saucepan, bring heavy cream, confectioners’ sugar, and salt to a boil. Remove from heat, and add bittersweet chocolate, and let stand without stirring, 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until spreadable, about 1 hour.

© Recipe Property of Shawona Jones

Lili’s Vegan Banana Muffins with Pecans & Dark Rum

January 18th, 2011 § 0 comments § permalink

Makes 12-18 muffins

INGREDIENTS

Dry

2 cups all-purpose flour
1 cup brown sugar
1½ teaspoons baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice

Wet

4 overripe bananas, smashed
¾ cup melted earth balance (or vegetable oil)
2 eggs-worth Ener-g brand egg replacer
1 teaspoon vanilla extract
½ teaspoon almond extract
½ dram dark rum

To Finish

½ cup pecans, chopped fine

DIRECTIONS

Preheat oven to 375°F.

Smash bananas with a fork until smooth (little chunks are fine), then add rum and both extracts to the bananas. In a small sauce pan, melt the vegan margarine on medium heat, stopping as soon as it is fully melted while not allowing it to boil. In a small, separate bowl, prepare you egg replacement mixture, then incorporate into the rest of the wet ingredients. You’ve made the wet mix, HOORAY!

For the dry mix, it’s as simple as mixing everything under the “dry” banner together. Make sure you do so thoroughly and evenly, and you’ll be fine. Next, finely chop the pecans until they resemble tiny pebbles. Do not mix the nuts in with the dry, but reserve them for the final step.

Slowly fold the dry mixture into the wet mixture in a scraping motion, making an effort not to just whip it all together, but instead, allowing for some unevenness. There should be a few tiny stripes of flour visible within the otherwise well-incorporated ingredients – this is how rough you can be, and how important it is not to over-mix. Then, evenly fold in the pecans, and as soon as they’re in there, let the mixture rest. Muffin mixture success!

Line a muffin tin with baking cups, and fill the cups to the very brim with your muffin mix with the biggest spoon in the house – it seems like too much, but it will be just right to get a nice top. Slap those beasts in the oven for 18 minutes, after which point a toothpick inserted into a sample muffin should come out perfectly clean. Sit back and admire your fine handiwork. Devour noisily.

© Recipe Property of Lili Dagan

Roasted Jalapeno Poppers with Cilanrto

January 14th, 2011 § 0 comments § permalink

Makes 20-25 Fritters

INGREDIENTS

10-12 jalapeños, pre-roasted and deseeded
2 cups all-purpose flour
2 cups green or yellow cornmeal
1½ tablespoons baking soda
1 teaspoon dried chipotle flakes
Salt
2 cups buttermilk
2 teaspoons lime zest
Juice of 1 lime
2 eggs
½ cup cream cheese, room temperature
1 cup cheddar cheese, grated
½ cup fresh cilantro leaves
4 cups vegetable oil for frying

DIRECTIONS

Chop the roasted peppers, and set aside in a small bowl. In a large mixing bowl, mix together all dried goods and 1 teaspoon of salt. In another medium mixing bowl, whisk together buttermilk, lime zest, lime juice, and eggs until eggs are beaten well. Add the cream cheese, beating well, and then add the cheddar cheese and cilantro leaves. Mix well. Slowly add small amounts of the wet mixture to the dry mixture until blended well and until all the wet mixture is incorporated. At this point, you should have fritter dough of a medium thickness.

Heat the vegetable oil over high heat until very hot. When the oil is very hot, drop spoonfuls of the batter into the oil, careful to avoid oil splatter. Allow to fry, turning over as needed until golden brown, about 3 to 4 minutes in total. Take out, and place on paper towels to absorb excess oil. Serve with fresh salsa.

Chocolate Cake

January 14th, 2011 § 0 comments § permalink

Makes one cake

INGREDIENTS

2 cups flour
1 cup cocoa
1½ teaspoons baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter
1 cup light brown sugar
1 cup granulated sugar
3 eggs
1½ teaspoons vanilla
1½ cups buttermilk
Basic Buttercream, for frosting

DIRECTIONS

Preheat oven to 350°F.

Prepare 2 sheet pans with non-stick spray and parchment paper. Set aside. In a large bowl, sift all dry ingredients together. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, and mix until incorporated.

Alternate dry ingredients with buttermilk, starting and finishing with flour mixture.
Bake for 15-20 minutes or until a toothpick is inserted in center comes out clean.

© Recipe Property of Shawona Jones

Lemon Cake with Mint Honey Cream

January 2nd, 2011 § 0 comments § permalink

Serves 6-8

INGREDIENTS

For cake batter

4 cups unbleached all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup freshly squeezed lemon juice
3 tablespoons freshly grated lemon zest
1 cup plain yogurt
8 ounces (2 sticks) unsalted butter, at room temperature
2¼ cups sugar
5 eggs

For mint honey cream

1½ cups heavy cream, cold
3 tablespoons honey
1 tablespoon fresh mint, chopped fine

DIRECTIONS

Preheat oven to 350°F.

Prepare a 12-cup Bundt pan with baking spray or softened butter. Set aside.

Whisk flour, baking powder, baking soda, and salt in large bowl. In a medium bowl, combine lemon juice, zest, and yogurt and set aside. In a separate bowl, cream butter and sugar together till light and fluffy. Add eggs one at a time, mixing until incorporated, repeat with remaining eggs; add about one-third of flour mixture, followed by half of lemon yogurt mixture, mixing until just incorporated after each addition (about 5 seconds). Repeat using half of remaining flour mixture; mix until batter is thorougly combined. Add cake batter into prepared pan. Bake until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes.

For mint honey cream

In a large metal bowl, add cold heavy cream and whisk until soft peaks. Add honey and continue whisking until medium to stiff peaks form. Fold in mint and serve alongside lemon cake.

Pumpkin Walnut Bread

November 29th, 2010 § 0 comments § permalink

Makes 1 Loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temperature
13 cup water
1½ cups sugar
1 cup sugar pie pumpkin puree, pre-roasted
½ cup vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together egg and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a lof pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

Recipe by Ashton Keefe

Blissed Bread’s Roasted Pumpkin Custard Bread

November 19th, 2010 § 0 comments § permalink

Makes 2 breads

I call this recipe a “custard bread” because the additional eggs give the bread a wonderfully spongy, moist, texture. Please assume all ingredients are organic whenever possible!

INGREDIENTS

3 cups all-purpose flour sifted
1 cup whole wheat flour sifted
1 teaspoon salt
4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon clove
2 teaspoon ginger
4 eggs
2 cups packed brown sugar (I’ve made it with 1½ to 2¼ cup sugar, depending on preferences re: sweetness)
¾ cup (12 tbs) melted butter
3 teaspoon pure vanilla extract
1-2 small pie pumpkins (to make 3 cups roasted, 1 may be enough)

PREPARATION

Preheat oven to 350°F. Cut pumpkins in half, clean out seeds, spread out on tray and spray oil/butter over seeds, salt and throw in lower rack of oven (optional-but who wants to waste yummy healthy seeds) place cut side down on baking sheet and bake for approx 40 minutes (seeds will be done in 20 min). Take pumpkin out and allow to cool while assembling other ingredients. Grease and flour the loaf pans, or for a nice caramelized bottom substitute granulated or brown sugar for the flour… easy to lift the loaves out and delicious! Sift together all dry ingredients in a large bowl. In a food processor, blend the pumpkin with approx half the melted butter, streamed in the food hatch-just enough to get the pumpkin blended. This may have to be done in batches, depending on the size of your processor. I do it in a small 4 cup, and it makes 3 batches. Don’t worry if you need more butter, use whatever is necessary! Cream in mixer brown sugar, pumpkin, remainder of butter… adding in vanilla and each egg, one at a time. Blend wet into dry ingredients, being careful not to over mix.

Pour into two standard size loaf pans, two thirds of the way – this bread will rise high!

Bake until toothpick comes out dry, approx 50 minutes (ovens vary), Streusel topping (optional!). I look for any excuse to add more butter and cinnamon in a bread, what’s better than that?

Streusel Topping

INGREDIENTS

½ stick cold butter, cut in pieces
½ cup brown sugar
1 cup quick cook oats
2 teaspoon cinnamon
½ teaspoon salt

PREPARATION

Blend all ingredients in a processor or with fingers until crumbly and mixed together. Add more sugar if you like it sweeter.

Sprinkle generously over breads before baking!

©Recipe Property of Jennie Giammasi

Ginger Squash Cake

November 4th, 2010 § 0 comments § permalink

Recipe adapted from Susan G. Purdy

Makes 1 Bundt Cake

INGREDIENTS

2 tablespoons unsalted butter, softened
313 cups flour
1½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 teaspoons ground cinnamon
¾ teaspoons ground ginger
½ teaspoon ground allspice
1½ cups sugar
1¼ cups dark brown sugar, packed
1 cup canola oil
5 large eggs, beaten
2 cups baked Sugar Pie pumpkin or Kabocha squash
23 cup buttermilk
2 tablespoons fresh ginger, chopped
Orange Ginger Glaze, recipe follows
Chopped walnuts, optional

PREPARATION

Preheat oven to 350°F. Prepare a Bundt pan with softened butter. Sift all dry ingredients in a large mixing bowl. In a separate bowl, add sugars, canola oil and eggs, mix well. Add to dry ingredients and mix just until combined. Next, add pumpkin, buttermilk and ginger and combine. Pour all ingredients in the prepared Bundt pan and cook for 40 to 45 minutes (test with tooth pick, until it comes out clean). Cool and poke holes on top of cake for Orange Ginger Glaze. Drizzle glaze over top and add chopped walnuts. Serve once cooled.

Orange Ginger Glaze

INGREDIENTS

1½ cup powdered sugar
2 tablespoons honey
1 tablespoon fresh ginger, chopped superfine
1 pinch salt
¼ tablespoon vanilla extract
3 tablespoons heavy cream
zest of one orange
1 to 2 tablespoons orange juice

PREPARATION

In a medium-size bowl, add all ingredients and combine until pourable consistency.

Ginger Squash Cake

Pumpkin Walnut Bread

October 18th, 2010 § 0 comments § permalink

Makes 1 loaf

INGREDIENTS

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon all spice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¼ teaspoon salt
2 eggs, at room temparature
13 cup water
1½ cups sugar
1 cup canned pumpkin puree
½ vegetable oil
1 teaspoon vanilla extract
1 cup chopped toasted walnuts

PREPARATION

Preheat oven to 350°F and position rack in center. Butter loaf pan and line with parchment paper (if using muffin tin, just butter or spray with non-stick cooking spray).

In a large bowl whisk together flour, baking soda, spices and salt.

In a medium bowl, whisk together eggs and water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla, blend well.

Add pumpkin mixture to dry ingredients and fold until smooth. Add walnuts and fold until evenly distributed.

Scrape into a loaf pan or muffin tins and level at top.

Bake for 55-65 minutes until bread is firm to the touch and toothpick comes out clean.

Allow to cool completely, cut with a serrated knife.

©Recipe courtesy of Ashton Keefe.

Beet Stem Cake

October 13th, 2010 § 0 comments § permalink

INGREDIENTS

1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1½ cups brown sugar
23 cup vegetable oil
1 egg
2½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups chopped beetroot stems
½ cup chopped walnuts or macadamia nut pieces
¼ cup brown sugar
½ teaspoon ground cinnamon
1 tablespoon butter, melted

PREPARATION

Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes. In a large bowl, mix together 1½ cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Boil beet root stems until soft, remove from water, cool and dice into cubes. Fold in beetroot stems and nuts. Pour batter into prepared loaf pans. In a small bowl, combine ¼ cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves. Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

© Recipe Courtesy of Anna Lissiman

Beet Stem Cake

Falafel

October 11th, 2010 § 0 comments § permalink

Makes 25

INGREDIENTS

½ lb dried chick peas, soaked for 24 hours
2 teaspoons cumin
½ lb dried fava beans, soaked for 24 hours
1 teaspoon baking soda
1 small onion, quartered
1 teaspoon ground coriander
1 bunch parsley, chopped
1 tablespoon salt
½ bunch cilantro, chopped
1 teaspoon black pepper
½ bunch scallions, roughly chopped
Pinch of cayenne pepper
6 garlic cloves

PREPARATION

Heat 3” of canola or vegetable oil to 375˚F in a large pot. In a large bowl, combine all ingredients. Using the meat grinder attachment on a Kitchen Aid Mixer, start grinding ingredients until everything is the same size and texture. Once ground, form into small balls for frying. Once oil is up to temperature, start to fry falafel (be careful not to crowd, as temperature of oil will drop) about 6 balls at a time flipping occasionally until golden brown. Drain on paper towels and serve immediately.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

Sparkling Lemonade

October 11th, 2010 § 0 comments § permalink

Makes 1 Gallon

INGREDIENTS

2 cups lemon juice (20 big juicy lemons)
1 tablespoon baking soda
2 cups lemon sugar syrup, recipe below (see note*)
2 tablespoons lemon zest
6 cups water
6 cups sparkling water

PREPARATION

In a one gallon pitcher combine lemon juice, baking soda, lemon sugar syrup, lemon zest, and water, stir well.
Serve over ice with herb sugared lemon wedge.

Lemon Sugar Syrup

INGREDIENTS

1 cup sugar
1 cup water
2 tablespoons lemon zest

PREPARATION

In a medium saucepan, over medium-low heat, add sugar, water and lemon zest and warm through until sugar is dissolved.
Take syrup off heat and let cool until ready to use.

*Note: If not using sugar syrup, you can simply pour hot water over sugar and stir until dissolved.

Sparkling Lemonade

Honey Crème Fig Energy Bars

October 8th, 2010 § 0 comments § permalink

Makes 18-20 bars

INGREDIENTS

2 cups rolled oats
½ cup chopped dried figs
¼ cup chopped almonds
¼ cup flax seeds
¾ cup whey or soy protein powder
½ cup heavy cream
½ cup whole wheat flour
¼ cup almond oil
¼ cup wheat bran
¼ cup brown rice syrup
1 teaspoon baking soda
½ cup honey
1 teaspoon salt
2 teaspoons vanilla extract

PREPARATION

Preheat oven to 350ËšF. Prepare a half sheet tray with baking spray and set aside. On a separate sheet tray, toast oats and nuts in oven until golden brown and fragrant, 10 to15 minutes, and let cool. In a large mixing bowl, combine all dry ingredients. Meanwhile, place a medium-sized saucepan over medium-low heat, add liquids and warm through, 1 to 2 minutes. Add to dry ingredients and stir well. Press oat and nut mixture into prepared half sheet tray and bake for 20 minutes or until browned. Once out of oven, cool for 30 minutes. Once cooled, cut and place in refrigerator overnight.
For on-the-go travel, wrap in wax paper.

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