Tuesday, May 31, 2011

Blueberry Oat Scone

You know summer is here when those blueberries are everywhere in abundance.
Every place I turn, the open air market stands are overflowing with blueberries at great prices.
Now through the summer months is the very best time to bake with these delicious berries. The colors alone are spectacular.

I was feeling like scones for breakfast today, and they freeze so well, a batch will take you through the whole week. (if you don't share)
Some people feel a little bit nervous at attempting to bake fresh scones.  I think the British have instilled that fear in us.  As if we possibly couldn't get it right.
 
Well, no worries...this is without fail and so simple.  You will be serving summer time high tea in no time.
But really....don't wait for a formal occasion.
They are awesome with the morning paper, any day of the week.

Blueberry Oat Scones
Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a silpat mat.
Makes 8 scones

In a measuring cup, combine and let sit for 5 minutes:
3/4 cup organic rice milk
1 teaspoon fresh lemon juice

In a medium bowl whisk together:
2 cups of organic soft whole wheat pastry flour
3/4 cup rolled oats ( I use Bob's Red Mill gluten free rolled oats)
1 teaspoon kosher salt
4 teaspoon baking powder

Using a pastry cutter, two knifes held together or your fingers..."cut in"
1/2 cup cold Earth Balance buttery spread
The mixture should become crumbly and the "butter" will get pea sized.

Slowly and gently, mix in to form a dough:
1/2 cup organic sugar
milk mixture
2 teaspoons pure vanilla extract
1 teaspoon lemon zest

Fold in:
1 cup of fresh blueberries. (frozen is just fine too) 
Be gentle so that the blueberries stay intact and your dough doesn't turn purple.

Refrigerate for 20-30 minutes.
Then using a 1/2 cup measuring cup, scoop the dough onto the baking sheet about 2 inches apart.  I like to brush the tops with a little bit of organic rice milk and sprinkle a pinch of sugar too.
Bake at 350 degrees for 20- 22 minutes or until they look toasty and golden brown.
Remove from oven and allow them to sit on baking sheet 5-10 minutes.  
These are beyond heavenly warm with a little jam....or allow to cool completely on a baking rack before storing in an airtight container.
Again, I think freezing them is amazing.  That way, whenever your scone mood strikes, you just pop it in the toaster at 300 degrees for 7 minutes.  They come out tasting like they were just made fresh out of the oven.  Yum! 


Tuesday, May 24, 2011

Snickerdoodle Cookie


What is this so called Snickerdoodle?  It was not a cookie I was familiar with.
It was not a cookie that my mother baked, and it was not a cookie that I have bought at the bakery.

But I have been seeing them around more and more, and I was curious to try them.
So here is what I know now.
The snickerdoodle is essentially a butter cookie rolled in cinnamon sugar.  Sweet, chewy, soft and a little crispy with a hint of that cinnamon spice.  Yum!
I made a batch last Saturday night.  My husband, who is such a good guy, was babysitting for my sister's children that night.  When my husband came home well after midnight, I jumped out of bed (even though I had been asleep,) and presented him with a plate of snickerdoodles.
He got in to bed with the plate, and I watched as he ate them and nodded his head yes.
Victory!

I thought it was pretty easy to set those little guys into a blissful vegan state.  I used an organic soft wheat pastry flour, a little bit of flaxseed and of course, my ever favorite Earth Balance "butter".
As an added awesome bonus, they bake up super fast.  So you can be armed with a freshly baked, delicious cookie day or midnight.

Snickerdoodle Cookie

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat.
Makes about 18 cookies.

In a small bowl, whisk and let stand for 5 minutes:
1 tablespoon golden flaxmeal
3 tablespoons warm water

With an electric mixer, beat together until fluffy:
1/2 cup Earth Balance at room temperature
1 cup organic sugar

Then add and beat for another 30 seconds:
1 teaspoon organic vanilla
2 teaspoons organic rice milk
 flax meal mixture

In a medium bowl, whisk together:
1 1/2 cups organic soft wheat pastry flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons organic corn starch
1/2 teaspoon kosher salt

Add the flour mixture by two batches to the "butter" and lightly blend with the mixer or gently by hand.  A thick dough will form.  Use a tablespoon scoop and roll the dough into a ball and then roll the ball in this cinnamon sugar mixture.
3 tablespoons organic sugar
1 teaspoon organic cinnamon

I also tried this variation and my chocolate loving kids, loved them!
Add one teaspoon of organic cocoa (not hot cocoa mix)to the cinnamon sugar mixture before rolling.

Place the dough 2 inches apart on the baking sheet and using the back of a measuring cup or glass, flatten the cookie to be a about 1 inch thick disk.  These cookies will puff in the oven, spread and then get thin and flat.
Bake at 350 degrees for 10-12 minutes.  Remove the sheet from the oven and allow cookies to sit on the pan for 5 minutes.  Remove to a wire rack to finish cooling.  
If there are any left, I always like to store our cookies in the freezer.  Great for those midnight cravings....

Wednesday, May 18, 2011

Cherry Chocolate Chip Biscotti (gluten free)


I was beginning to think I shouldn't be in the kitchen today.
Last night at 10:00pm, I dropped a huge, glass bottle of organic olive oil.  It slipped right out of my hands and smashed onto the kitchen floor.  One thousand shards of glass sat floating in a lake of cold pressed olive oil.
I liken this to the Exxon Valdez oil spill.  Tragic.

After cleaning that for over an hour last night and still, today cleaning off baby ducks...I dropped an entire canister of organic cocoa powder.  A giant cloud of cocoa floated down into the kitchen.
Yes, as you might imagine...the cocoa is now sticking to the residual oil spill.

Is anyone feeling a little bad for me?

So, my baking today was set back by a couple of hours.  My coffee had grown cold in it's mug, and I figured I might as well switch to afternoon tea.
Well...I needed Biscotti with that.  Biscotti is one of those cookies that is perfect for dipping in something hot, or just crunching on for a not too sweet snack.

Luckily....I hadn't dropped my gluten free flour too.

Cherry Chocolate Chip Biscotti (gluten-free)
This recipe makes 24 cookies.  
Preheat 350 degrees and line a cookie sheet with parchment paper or a silpat mat.

Whisk together in a medium bowl:
2 3/4 cups of Bob's Red Mill gluten-free all purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon xantham gum

In another medium bowl, whisk together:
1 cup organic sugar
1/2 cup organic canola oil
1/4 cup unsweetened applesauce
2 tablespoons warm water

Pour dry ingredients into the wet and stir together to combine.  This will form a very thick dough.  
Mix in with a spatula:
1/2 cup of dried cherries
1/2 cup of vegan chocolate chips

Assemble the batter into two 8 inch by 4 inch "logs".  Use damp hands to smooth them into about a 1/4 inch thickness.
Bake at 350 degrees for 20-25 minutes.  The logs should look slightly puffed and golden brown.  Remove them from the oven and allow them to cool for about 30 minutes.
Using a very sharp knife, cut the log into 1 inch strips (biscotti style!).  Do not saw the log...just cut down with a sharp smooth movement.  Otherwise the cookie will crumble.  (and that's not the way it goes)
Then, carefully slide each piece onto its side and put them back in the oven.  Lower the temperature to 325 degrees and "toast" the cookies for another 15-20 minutes more.  They should turn nice and toasty looking, just be careful to not let them burn.  Remove from the oven and allow to sit on the baking sheet for 10 more minutes.  Transfer to a wire rack to finish cooling.
Brew some coffee or tea and get to dipping! 


Friday, May 13, 2011

Mint Chocolate Chocolate Chip Cookies

I am almost having trouble writing this blog entry.  My family is buzzing so loudly in my ear. Yummmmm is all that I can hear.  I am thrilled that they love this cookie, but seriously....the hum of their yum is distracting me tonight.

I can't blame them though, the mint is so delicious in this crispy, chewy, double chocolate cookie.  The flavor of mint is not too overpowering, just enough to give the essence of something fresh and cool. In a funny way, you can't even tell where the mint is coming from.  Some people thought the chocolate chips were mint, others said they taste mint not quite in every bite.  (apparently, my distraction in writing has led to rhyming)
Chocolate bite, mint bite, chocolate bite, yummmmmm.

Mint Chocolate Chocolate Chip Cookies

Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper or a silpat mat
Makes 20-22 cookies

In a medium bowl whisk together:
1 1/3 cup organic pastry flour (soft whole wheat)
2/3 cup organic cocoa 
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup ground flaxseed meal

In a separate bowl, whisk together:
2/3 cup organic olive oil
1/2 cup organic sugar
1 cup packed organic brown sugar
2 teaspoons organic vanilla extract
1 teaspoon organic mint extract
6 tablespoons unsweetened applesauce

Pour the sugar mixture into the flour mixture and stir until just combined.  
Fold in:
3/4 cup vegan chocolate chips

Using a cookie scooper or a tablespoon, drop cookie dough onto baking sheet.  Keep them about 2 inches apart, these cookies flatten and spread.
Bake at 350 degrees for 12-15 minutes or until they look slightly dry and crispy on the edges.
Remove from the oven and allow the cookies to sit on the sheet for 5-10 minutes. Then move them with a spatula to a wire rack to finish cooling.
Store in an airtight container.
I think the freezer is the best place for these guys...the mint frozen...yummmm


Wednesday, May 11, 2011

Blueberry Muffins


Who doesn't love a basic blueberry muffin?  
Really, all that talk about being a super food is so true.  Blueberries are a deliciously sweet, little dark berry that is filled with antioxidants.  It helps ward off terrible things like cancer and inflammation, they help reverse memory loss and improve motor skills.  
How can that not be the perfect thing?  Throw them into a muffin that is filled with good for you organic, soft whole wheat flour and flaxseed.

A super muffin.  I may have to make little capes for these guys....  

Blueberry Muffins

Preheat oven to 350 degrees.  Line a muffin pan with paper liners.
Makes 12 muffins

In a medium bowl whisk together:
2 cups of organic pastry flour (soft whole wheat)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

In a liquid measuring cup combine:
1 cup organic rice milk
1 teaspoon organic apple cider vinegar
Allow this to sit for 5-10 minutes to form "buttermilk"

In another bowl, combine with a whisk:
1/3 cup organic canola oil
1/4 cup unsweetened applesauce
3/4 cup organic brown sugar
1 tablespoon organic vanilla extract

Pour the milk mixture in with the oil mixture and combine.  Pour dry ingredients into the wet and combine gently with a spatula until just incorporated.
Fold in:
1 cup organic blueberries (fresh or frozen)

Pour batter into prepared muffin tins 3/4 of the way full.  Bake at 350 degrees for 18-22 minutes or until a toothpick inserted comes out clean.
Remove from the oven and allow muffins to sit in the pan for 5 minutes.  Remove to a wire rack to cool.

Enjoy~




Friday, May 6, 2011

Classic Vanilla Cupcakes


This guy turned One last week.  In his first year of life, he hasn't delved too far into the world of baked goods yet.  He is a little more of the breast milk, mashed banana set.
When his mother, my good friend, accepted my offer to bake for his big day, it was a real honor.  I am so pleased that I got to be a part of this baby's first birthday. What a big moment in his history.  There it is, always and forever after...his first birthday was celebrated with VEGAN cupcakes.  What could be better than that?  
This recipe is a slightly adapted version from fabulous vegan bakers Isa Chandra Moskowitz & Terry Hope Romero.  They make the most awesome stuff!  Thanks to them for all my vegan inspiration.

Classic Vanilla Cupcakes

Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
Makes 12 cupcakes

In a medium bowl, sift together:
1 1/4 cup organic all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons organic cornstarch

Combine in a measuring cup and set aside for 5 minutes:
1 cup organic rice  or soy milk
1 teaspoon organic apple cider vinegar

In a separate bowl, whisk together:
1/4 cup organic canola oil
1 cup organic sugar
2 1/4 teaspoon organic vanilla extract

Pour the milk mixture into the oil mixture and whisk together to combine.
Then add the flour mixture to the wet ingredients, adding in flour by two batches with a spatula.

Fill cupcake liners 2/3 of the way full and bake at 350 degrees for 20-22 minutes.  The cupcakes will feel springy on top and toothpick inserted will come out clean when they are done.

Remove from oven and place on a wire rack.  After 5 minutes, remove the cupcakes to cool completley on the rack.
They must really, truly be cool to eat and or frost.
Otherwise you will end up with just a big, fat, crumbly mess.  
When cool, frost with your favorite vegan frosting.  We especially love vanilla cupcakes with a chocolate frosting.  Store cupcakes in the refrigerator until ready to eat.
 Chocolate vegan Buttercream Recipe:
Cream together with an electric mixer for about 1 minute:
1/2 cup room temperature Earth Balance natural buttery spread
1/2 cup raw cacao (or baking cocoa) sifted
2 1/2 cups organic confectioner sugar sifted
Then add and whip on high for 3 minutes:
1 tablespoon rice milk
1 tablespoon so delicious coconut creamer
+ 1 tablespoon of either if needed
Note:  Makes enough for 12 cupcakes.  Refrigerate any left overs in an airtight container.  It will keep for 2 weeks.  Blend again before using from fridge.






Wednesday, May 4, 2011

Sweet Cherry Oatmeal Bar (gluten-free)


Cherries always remind me of summer.  There are old pictures of me and my sisters wearing little bathing suits with cherries on them and seersucker sun dresses with embroidered cherries.  Yup.  Cherries equal summer time.
For sure, my mother thinks so.
On hot days in the summer, now my girls hop into their cherry bikinis and we head out of Manhattan and spend the day lounging around the pool at my in-law's house.  Always, my mother in-law brings out a big bowl of cold, crisp cherries and we all sit around eating them in our bathing suits and not caring about the juice staining our skin.  We just throw the pits over our shoulders and into the garden behind the pool.  I am surprised that by now there isn't a grove of trees there.

These bars are super delicious and easy to make.  If fresh cherries aren't in season, go ahead and use frozen.  I chose sweet cherries, but if sour is your thing....by all means.

Sweet Cherry Oatmeal Bar (gluten-free)
Preheat the oven to 350 degrees.  Lightly spray an 8x8 inch baking dish with non-dairy cooking spray.
Makes 9 squares

Whisk together in a medium bowl:
2 cups Bob's Red Mill gluten-free all purpose flour
3/4 cup gluten-free rolled oats
1/2 teaspoon xantham gum
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons ground flaxseed meal
3/4 cup organic brown sugar

Next, prepare the cherry filling by mixing together in a medium bowl:
2 cups of pitted fresh or frozen cherries (I like to cut them in half)
1/4 cup organic sugar
2 teaspoons cornstarch
1/2 teaspoon organic vanilla extract
1 teaspoon fresh lemon juice
Allow this to stand while preparing the rest of the recipe.

Using two knives "cut in", or just use your fingers, into the flour mixture:
3/4 cup Earth Balance buttery spread at room temperature
The butter should start to become crumbly and you are aiming for pea sized pieces.

Add, still using the knives or those fingers:
1 tablespoon organic vanilla extract
1-3 tablespoons rice milk, added one at a time until the mixture becomes crumbly and slightly moist.  You do not need to add all the milk if you have achieved this consistency before the 3rd tablespoon.

Take 2/3 of the mixture and press it very firmly into the bottom of the pan using your hands. This becomes a  crunchy crust like bottom, so you'll want it nice and tightly packed down.
Next, spread the cherry mixture on top of that layer.
Sprinkle the remaining flour mixture on top of the cherries.
Pat it very lightly and place it in the oven.  Bake at 350 degrees for 40-45 minutes, until the cherries look bubbly and the top is golden brown.
Remove from oven and onto a wire rack. Allow to cool completely in the pan before cutting into squares.  
These can be kept in an airtight container for up to 3 days, but for the very best results, freeze leftover portions on day one. 
That way you can take out a square for whenever you are needing a little bit of summer love. Enjoy~ 



Monday, May 2, 2011

Quinoa Chocolate Chip Drops


I made these cookies New Year's Eve this past December.  They were a huge hit, everyone loved them.  Even when a bottle of champagne spilled on to the plate of cookies at dessert, they got finished...not a cookie left on that champagne soaked plate.

My very good friend that was there that night, has continually asked me to make those cookies for her again.  She says these are her favorite of all the cookies I make.
Finally on this gorgeous day in Spring, she was over for a visit and I decided it was time to test her cookie loving memory.
"Still in love...still the best" she proclaimed.  She decided the taste of the quinoa and the chocolate chips give it a nutty, almost peanut buttery flavor that she can not resist.  
Another bottle of champagne to go alongside these guys would be perfect!

Quinoa Chocolate Chip Drops
Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat mat.
Makes 20-24 cookies.

With an electric mixer, combine until smooth :
2/3 cup Earth Balance butter spread 
1/2 cup organic brown sugar
1/2 cup evaporated cane juice
1/4 cup organic unsweetened applesauce
1 teaspoon best quality vanilla extract

Then in a separate medium bowl, combine with a whisk
1 3/4 cup quinoa flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

Stir gently until fully combined.
Fold in:
1 cup vegan chocolate chips

Use a cookie scooper (the best invention ever!) to place the batter onto the prepared baking sheet.  These cookies basically bake the way they look when put on the sheet.  In other words, it does not spread so if you like a flatter cookie, go ahead and use the back of a spoon to push them down a little flatter.  I personally love the "drop" look and texture of them.
Bake for 12- 15 minutes or until lightly brown.  Cool for 5 minutes on the cookie sheet, then cool completely on a wire rack.
These are of course delicious warm out of the oven, but freeze them and they are equally delicious and last for quite a few weeks. 
Enjoy!