Raw Pumpkin Spiced Caramel Cups [Vegan/GF]

Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free]Of the things in life I love most, chocolate and caramel are pretty high on the list. But, unfortunately for me, consuming inordinate amounts of chocolate and caramel isn’t exactly the healthiest decision ever.

Enter these raw pumpkin spiced caramel cups. I ate four in succession without any hesitation or guilt. I also ate one as part of my (balanced?) breakfast today. All of this to say that these rule and my addiction to chocolate and caramel can live on – and be seasonally inspired by pumpkin! Hurrah, hurrah!

Guss and I were left to our own devices this weekend while Lawrence served groomsman duties for a wedding in Houston, and boy, did we party hard making these luscious cups.

Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free] Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free]They are crazy easy to put together, and use a minimal amount of ingredients. No refined sugar. Completely vegan and gluten-free. Gooey and chocolate-y. Delicious times a million. AKA everything you could ever want for in an indulgent treat.

Tip: if you have leftover pumpkin puree from a can, throw it in ice cube molds and freeze to add to smoothies. Like I said, Guss and I partied hard. Also, if you don’t care about these being vegan, you can sub in honey for maple syrup. You could also melt down your favorite chocolate, but this coconut oil method is what keeps the cups “raw.”

And that’s it. So easy to make and even easier to enjoy. In fact, I think I’ll head back to my fridge now and sneak a few more of these before the weekend comes to an end. Because what is a weekend without lots and lots of chocolate and caramel?

- 1/2 cup coconut oil, melted
- 1/4 cup cacao powder
- 3 tablespoons maple syrup
- 3/4 cup pitted soft Medjool dates (about 9-10 dates)
- 2 tablespoons coconut oil
- 1/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg

- Line a mini muffin tin with cupcake liners and set aside.
- Whisk together coconut oil, cacao powder, and maple syrup. Pour one teaspoon of chocolate into each muffin liner, and tilt them to coat the sides. Place in the freezer for 15-20 minutes, until frozen solid.
- In a food processor fitted with the s-blade attachment, process dates until they form a ball. Add coconut oil and process for about 15 more seconds.
- Scrape down the sides of the food processor with a rubber spatula and add remaining ingredients. Process until combined — the caramel will be thick, so be sure to stir with the rubber spatula after to fully combine everything.
- Evenly distribute caramel into each of the cups (about a teaspoon each) and use your finger or a spoon to flatten the caramel into a layer. Freeze for 10 minutes.
- Pour remaining chocolate over top of the caramel (about a scant teaspoon per cup) and tilt the cups to make sure the chocolate covers the entire caramel surface.
- Freeze until ready to serve, or serve and enjoy immediately.
Raw Pumpkin Spiced Caramel Cups [Vegan/Gluten-free]

19. October 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , , | Leave a comment

Jumbo Maple Sugar Cookies

Jumbo Maple Sugar CookiesWe lost a friend this week. A giant, beautiful tree in front of our apartment complex was a casualty of loopy Texas weather and abnormally high winds.

Said beautiful tree took down some power lines with it when it was uprooted by the wind, and as a result, we were out of electricity for four days (though, I felt guilty being too mad about that, because the poor tree had been at our apartment way longer than we had). There was a mad shuffle for Lawrence, who is still mourning the loss of the tree and it’s glorious shaded security, to bring all of our food to my office so we could store it in the fridge there.

Our apartment is now back up and running, and stacks of butter and eggs are in their rightful places in our fridge. And these jumbo maple sugar cookies were first up on the to-do list after a week of no baking. Let the record show that the sound of mumbling electricians is not as beautiful as the *clink* of a cookie scoop.

Jumbo Maple Sugar Cookies Jumbo Maple Sugar Cookies
These have been deemed the most “luxurious” sugar cookies ever by our approved Food Mouth taste testers, and I totally agree. They are bakery style sugar cookies — crunchy on the edges with the perfect softness on the inside. Not to mention, they are as big as your hand…if not bigger. Plus, do you see the beautiful sanding sugar coating each cookie? Luxury.

No stand mixer is required, and you only need to chill the dough for about 10 minutes. How easy is that? I’ve been on a cookie kick lately, but these are just about as no-fuss as it can get.

One thing to note: the recipe calls for vanilla bean maple syrup. I got mine from Williams-Sonoma, but you could also do a DIY version and stick a whole vanilla bean in your maple syrup of choice and let all of the goodness steep. Or, forego the vanilla bean and just add in a dash more extract to the dough. Just don’t skimp!

The tops of these cookies somewhat resemble tree bark, which seems fitting. We’ll miss our tree. But jumbo sugar cookies seem like an appropriate farewell ode, don’t you think?

- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 10 tablespoons unsalted butter
- 1 cup granulated sugar + 3 tablespoons for rolling
- 1/4 cup dark brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup vanilla bean maple syrup
- 2 tablespoons sanding/shimmering sugar

- Preheat oven to 350 degrees and prepare baking sheets with parchment paper or silicone mats.
- In a small mixing bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
- Place butter in a large mixing bowl and melt in a microwave. Let cool slightly before adding the cup of granulated sugar and dark brown sugar. Stir with a rubber spatula until smooth.
- Add egg, vanilla extract, and maple syrup and stir until fully incorporated.
- In two increments, add the flour mixture and combine thoroughly. After mixing in all the flour, place the dough in the fridge to chill for 10-15 minutes.
- After the dough has chilled, combine remaining 3 tablespoons of granulated sugar and sanding sugar in a small bowl.
- Using a 1/4 cup scoop, scoop dough into the sugar mixture and roll each scoop into the sugar mixture completely. Place scoops onto prepared baking sheets and flatten slightly into discs. Top with more of the sugar mixture.
- Bake for 10-12 minutes, until the tops of the cookies crackle and the edges firm up. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.
Jumbo Maple Sugar Cookies

17. October 2014 by Elisabeth
Categories: Desserts | Tags: , , | 2 comments

Soft Salted Rosemary Pretzels

Soft Salted Rosemary PretzelsOf these things I am sure: soft pretzels are the ultimate in baked snacks and watching FX’s “Justified” makes my southern drawl come out more.

Let’s expand. Out of my immediate family, I have the most pronounced accent. A heavy user of “y’all” and “goodness gracious,” I’ve always been happy to have my little bit of twang. “Justified” has since changed my perception of twang, though. Based for the most part in rural Kentucky, the show sure doesn’t mess around with its lingo — we even have to use subtitles.

And while I may not use phrases like “horn-tossing mood” or “don’t rile the wagon master,” as soon we finish watching a couple of episodes, I feel my drawl expanding. And I kind of like it. (Hint: here’s a list of “colorful” Texas sayings that will give you something to yeehaw about).

Soft Salted Rosemary Pretzels Soft Salted Rosemary PretzelsYou’re probably here for these pretzels, though. As you should be. I think pretzels can be a bit intimidating for people and leave them staying in the shadows of their mama’s apron (see what I’m doing here?). But, they’re really so easy, and once you put them in the oven, you’ll be chomping down in no time.

Even if this isn’t your first rodeo, keep a few things in mind. Be sure to use good, coarse salt – in the dough and for sprinkling. What is a pretzel without salt? No good. Also, be careful not to over-knead your dough or work it too hard when you’re rolling it out.

So, go on now, ya hear? Get all gussied up, throw your hat over the windmill, and eat these glorious pretzels. You’ll be happy as a hog in the mud.

- 1 to 1 1/2 cups hot water (about 110 degrees)
- 2 teaspoons active dry yeast
- 3 tablespoons honey
- 3 cups bread flour
- 1 teaspoon coarse salt + more for sprinkling
- 2 teaspoons dried rosemary
- 1/4 cup baking soda + 8 cups water

- Place water, yeast, and honey in the bowl of an electric stand mixer. Let sit for 10 minutes.
- Add bread flour, 1 teaspoon of salt, and rosemary. Knead with the dough hook attachment for several minutes until all ingredients come together to produce a smooth dough. If your kitchen is hot, you will likely need the extra 1/2 cup of water.
- Place dough in a lightly greased mixing bowl and cover with dishtowels. Let rise for about 1 hour, until doubled in size.
- Preheat oven to 450 degrees and line two baking sheets with silicone mats or parchment paper.
- Divide dough into 12 equal pieces, then roll each piece into a long rope (about 14-16 inches long). Twist each rope into a small pretzel and place on the prepared baking sheets. Let sit.
- Bring baking soda and water to a boil in a large pot. Using a small strainer or slotted spatula, drop 3 pretzels in the water at a time. Cook for 30 seconds, then flip each pretzel and cook the bottom side for 30 more seconds.
- Remove from water and place back on the prepared baking sheets, topside up. Let cool slightly (about 30 seconds) before generously sprinkling each pretzel with salt.
- Bake pretzels for 8-10 minutes, until they are a deep golden brown and cooked throughout. Let cool on the baking sheets for 1 minute before removing to a wire rack to cool further. Serve warm and enjoy.
Soft Salted Rosemary Pretzels

02. October 2014 by Elisabeth
Categories: Bread | Tags: , , | 4 comments

Spiced Chocolate Chip Buckwheat Cookies [GF/Vegan]

Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]You will take one bite of these cookies and be transported into some movie set in autumn, where all the beautiful red and yellow leaves litter the ground and trees rustle and the carving on your pumpkin is perfect, not a single tooth in the jack-o-lantern cut improperly.

Oh, and your oven always has a batch of these beautiful, spiced buckwheat cookies at the ready. Mhmm. A batch of cookies with those types of powers sounds like a batch of cookies worth investing in.

In the real world, the spices in these cookies dominate your tastebuds and even sort of remind you of pumpkin pie (win!), while the chocolate chips stay mindful of what’s really important in a cookie’s texture.

Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]] Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]] Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]     I suppose I’m biased, but these cookies are actually amazing. Vegan, gluten-free, and oh-so-tasty. And my favorite lazy statement applies here: No stand mixer required. Even the pickiest of eaters at my workplace loved these. Rewarding on all levels, you guys.

The time commitment involved is minimal, and you’re able to get other things done during the baking process. No arduous time spent at the stovetop or chopping random ingredients. Huzzah! Also, if you want to make it glutinous, just sub in about 1 1/4 cups AP flour and remove the guar gum. Not vegan? Use butter and one real egg.

Have I convinced you yet? Let me just reiterate sentiments from the pumpkin bar post — fall is here, and we should celebrate by loading up our baked goods with wonderful spices and flavors. These cookies bring it all together. They are magical. And perfect to chomp on while you watch the real leaves fall.

- 1 tablespoon flaxseed meal, plus 3 tablespoons water
- 1 1/2 cups almond flour
- 1 cup buckwheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon guar gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup margarine
- 1/2 cup coconut oil, melted
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups dark chocolate chips (vegan if preferred)

- Preheat oven to 350 degrees. Prepare baking sheets and set aside.
- Mix flaxseed meal with water in a small bowl and let sit while you prepare the rest of the ingredients.
- In a mixing bowl, whisk together almond flour, buckwheat flour, cinnamon, nutmeg, guar gum, baking powder, baking soda, and salt. Set aside.
- Place margarine in a large mixing bowl and microwave it to melt. Let cool slightly, then add coconut oil and stir with a rubber spatula to combine.
- Add in dark brown sugar and granulated sugar, stirring until the mixture becomes smooth and fully incorporated. Add flaxseed mixture and vanilla, stirring again until smooth.
- In two increments, add the flour mixture to the large mixing bowl, stirring until fully incorporated. Gently stir in chocolate chips and place dough in the fridge to chill for 15 minutes.
- After chilling, use a two-tablespoon scoop to place dough onto the cookie sheets. Slightly flatten each scoop into a thick disk, then bake for 8-10 minutes, until the edges of the cookies are crisp and the centers look only slightly underdone.
- Let cool on the baking sheets for several minutes before removing to a wire rack to cool completely. Serve and enjoy.
Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]

22. September 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , , | 5 comments

Dark Chocolate Swirled Pumpkin Bars

Dark Chocolate Swirled Pumpkin BarsThis was supposed to be a frittata full of all sorts of fun veggies. But things happen, and somehow fun veggies end up being roasted for dinner after you realize that two people probably couldn’t down a whole frittata all by themselves.

Right around the same time, you also realize you caught “pumpkin fever” and just have to go to find some pumpkin puree and do super fun things with it immediately.

I would say a browned butter graham cracker crust and swirls of quality dark chocolate are particularly fun. Wouldn’t you? Oh, and I guess I should mention that there’s browned butter in the pumpkin base also. Like I was saying…FUN.

Dark Chocolate Swirled Pumpkin Bars Dark Chocolate Swirled Pumpkin BarsHint: these are exceptional when slightly warm or when refrigerated. Pick your pumpkin bar preference. And while you try to decide, here are a few Guss Links for your weekend.

If you think you know how to make the best funfetti cake around, you’re probably wrong. Unless you’re Molly Yeh. Go read about her extensive testing with funfetti and how to get the best results. She made homemade sprinkles, y’all.

Lawrence doesn’t love peanut butter quite like I do, but he might after he tries this three-ingredient peanut butter fudge. Only five minutes of cooking time and no processed ingredients. All the yum.

Brussels sprouts and I are in a very committed relationship, and these tart cherry glazed B-sprouts just cement that love even further. Thank you, Love & Olive Oil.

You know those roasted veggies I was talking about earlier? This makes me want to toss them in some really tasty quinoa, pack it up, and take it to my office for a healthy meal.

And here’s some chocolate for you, because it just wouldn’t be a good weekend without an extra dose of the good stuff. Salted chocolate macadamia apricot bites. Yum.

Anyway, I hope you’ve all caught pumpkin fever, too. Turns out being “sick” can be quite fun.

- 1 1/3 cup unsalted butter, browned
- 12 graham crackers
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- One 15 ounce can of pure pumpkin puree
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 6 ounces quality dark chocolate (72-78%)

- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper. Set aside.
- In a food processor fitted with an s-blade attachment, grind graham crackers into a very fine crumb. Pour 2/3 of a cup of the melted browned butter into the food processor with the graham crackers and process until incorporated. Reserve the rest of the butter in a large mixing bowl and set aside.
- Evenly spread the graham cracker mixture into the bottom of the 8×8. Use the back of your hands to flatten it properly.
- Bake for 5 minutes, then remove from oven and let cool while you assemble the filling.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a small mixing bowl. Set aside.
- In the large mixing bowl with the reserved browned butter, add the pumpkin puree and sugars. Stir with a rubber spatula until thoroughly combined. Add egg and vanilla, mixing until smooth.
- Add flour mixture to the pumpkin base in increments, stirring thoroughly to rid the batter of any lumps. It should be thick, but smooth.
- Melt the chocolate in a microwave and let cool slightly.
- Add half of the pumpkin filling on top of the cooled graham cracker crust and spread into an even layer. Drizzle half the melted chocolate over top, then use a knife to swirl the chocolate and pumpkin together. Repeat.
- Bake for 28-32 minutes, until a tester comes out clean. Let cool in the pan before serving and enjoying.
Dark Chocolate Swirled Pumpkin Bars

12. September 2014 by Elisabeth
Categories: Desserts | Tags: , , | 2 comments

Vanilla Coconut Oatmeal Cookie Sandwiches

Vanilla Coconut Oatmeal Cookie SandwichesYou know those stores in malls that sell all those crazy cookies and you can smell them from the other end of the building? I used to love those cookie stores. Mainly for one type of cookie – the “big bite doozie” rainbow sugar cookie sandwiches.

It’s a mouthful in all senses of the word. Sprinkles definitely fell off and left a trail of crumbs that would lead any shopper to find me and my face covered with artificial white frosting. I was probably pretty cute.

But not as cute as these vanilla coconut oatmeal cookie sandwiches. They are so much easier to eat than the rainbow cookies of my past. Plus, they taste infinitely better and you can see the specks of vanilla bean in the buttercream. Anytime you see vanilla bean specks in a dessert, you know you’ve done something right.

I don’t even really like coconut in baked goods, but coconut chips are so great. We picked them up at Whole Foods on a whim one day, and I try to put them in everything now. Note: shredded coconut is not the same as coconut chips.

Vanilla Coconut Oatmeal Cookie Sandwiches Vanilla Coconut Oatmeal Cookie SandwichesAll in all, the cookies are so easy to pull together, and honestly, the hardest part about this recipe is resisting the urge to eat the raw cookie dough. It is so good. Don’t lick the paddle with the buttercream, either. Resist!

If you don’t have vanilla bean paste on hand, real vanilla beans or vanilla extract will work for the buttercream. Also, I like to use pastry bags to pipe the frosting, but you could easily use a Ziploc bag and cut a hole in the corner or just spoon on the frosting. Whatever works best for you.

I still pass by those cookie stores from time to time and think about biting into one of the “doozies,” but next time I do I’ll think about these sweet little cookie sandwiches instead. They are the real doozies.

Cookie Ingredients:
- 1 cup all-purpose flour
- 3 cups rolled oats
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup unsalted butter, softened
- 1/2 cup coconut oil, melted
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 1/2 cups coconut chips

Buttercream Ingredients:
- 1/2 cup unsalted butter, softened
- 1 tablespoon vanilla bean paste
- 1 1/2 cups powdered sugar

- Preheat oven to 350 degrees and prepare baking sheets.
- In a small bowl, stir together flour, oats, salt, and baking soda. Set aside.
- In the bowl of an electric stand mixer, cream together butter, coconut oil, and sugars until light and fluffy. With the mixer on low, add in egg and vanilla, then increase speed and beat until incorporated.
- In increments, add in oat mixture and beat until combined. Fold in coconut chips by hand with a rubber spatula.
- Using a 1-tablespoon scoop, drop cookie dough onto prepared baking sheets and slightly flatten them into discs with the spatula or the back of your hand.
- Bake for 8-10 minutes, until edges are golden brown and centers look barely underdone. Let cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
- Once cookies have cooled, prepare the buttercream. In the bowl of an electric stand mixer, cream together butter and vanilla bean paste until light and fluffy. Scrape down the sides of the bowl, then add powdered sugar in 1/2 cup increments to taste on low speed. Increase speed to fully incorporate all the sugar.
- Using a pastry bag with a large, round tip, pipe buttercream on to the bottoms of half of the cookies. Sandwich the other cookies on top of the buttercream. Serve and enjoy.
Vanilla Coconut Oatmeal Cookie Sandwiches

06. September 2014 by Elisabeth
Categories: Desserts | Tags: , | 8 comments

Maple Apple Granola

Maple Apple GranolaGuess what? I wrote a guest post! This beautiful, crunchy granola is over on A Cup of Jo right now as part of their delicious food series.

The granola is part of an apple-themed series, and it was so tasty to test recipes and be a part of this. I’ll show you a couple pictures here, but head over to Joanna’s site for the full recipe, more photos, and other tasty apple dishes coming soon.

Maple Apple Granola Maple Apple GranolaMaple Apple GranolaA few hints at how awesome this recipe is: you don’t need to peel any apples and everything comes together in one baking sheet. Yep. You read right. You mix all the goodness up on the baking sheet that you then slide into the oven.

So, to review, you’ve got lots of apples, glorious maple flavor, and about 5 minutes of prep. You want the recipe, right? Go visit Joanna’s blog for all the good stuff.
Maple Apple Granola

03. September 2014 by Elisabeth
Categories: Uncategorized | Tags: , , | 7 comments

White Cheddar Bacon Biscuits

White Cheddar Bacon BiscuitsListen. Sometimes you just want to sleep in late, cook some bacon in your skillet, and then put the bacon in a cheesy biscuit dough. And then eat all the biscuits.

There’s really nothing more to moments like that, except how fantastic you feel when you finally bite into that buttery biscuit. It melts in your mouth while your worries melt away.

Aren’t those some biscuits you want? Yes. The answer is yes.

And you know what the good news is about these biscuits? You only need one bowl — everything is mixed together in under 5 minutes. And then they bake for 15 minutes. Super quick, no-knead biscuits. Filled with bacon and sharp white cheddar cheese. Yum.

White Cheddar Bacon Biscuits White Cheddar Bacon BiscuitsNow, this part is important. If you like that whole bacon jalapeno cheddar combination, you should probably go ahead and add some jalapenos to these beautiful biscuits. Spice things up!

Do you need to know anything else about these biscuits? I don’t think so. Basically they are all of your biscuit dreams in one easy recipe.

Don’t wake me up. I’ll be eating biscuits.

- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sharp white cheddar cheese, shredded
- 1 cup bacon, cooked and diced
- 1/3 cup unsalted butter, room temperature
- 1 1/2 cups heavy cream

- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Stir in cheese and bacon.
- Using your hands, cut in the butter until only a few pea-sized pieces remain. Pour in heavy cream, and mix together the batter with a rubber spatula until all ingredients are fully incorporated.
- Using a 1/4-cup scoop, drop dough onto the baking sheet and slightly reshape and flatten each scoop to be more like discs.
- Bake for 15 minutes, until biscuits are golden brown. Place on a wire rack to cool slightly, then serve warm and enjoy.
White Cheddar Bacon Biscuits

31. August 2014 by Elisabeth
Categories: Bread | Tags: , , , | 6 comments

Roasted Peach and Raspberry Coffee Cake

Roasted Peach and Raspberry Coffee Cake     I try not the be too over-the-top here when I describe recipes and how much I like them. But summer is leaving us, and I got a craving for some peach coffee cake….and ended up making the best coffee cake you will ever eat.

Everything about it is A+. Times a million. The sweetness of the roasted peaches and raspberries pairs with the tanginess of the sour cream cake in wondrous fashion. The crumb on top is so delectable, and the toastiness of the almonds brings every bite together.

I feel like I’m in Ratatouille, waxing poetic about all the cheeses, but this coffee cake is just such a winner. And I know you’re saying “Elisabeth, peaches are almost out of season!” Have no fear, because you could use any combination of berries and this would still be stellar. Roasted Peach and Raspberry Coffee Cake Roasted Peach and Raspberry Coffee Cake

That’s enough of my raving, though. Here are some Guss Links to get you through the weekend. Woof!

This cacao avocado smoothie with raspberry jam looks out of this world. Y’all know I love my smoothies, and this one is definitely going in my arsenal.

Millet is a grain that I really enjoy, but typically only in savory forms. This sweet baked millet with berries might just change that. Wow.

Five words. Oatmeal chocolate chip breakfast cups. Half Baked Harvest routinely has amazing recipes, and this one is no exception. And the gif in this post is everything!

And to end with a bang, molten chocolate banana bread. The photos alone are absurdly delicious. All the yum. You must click.

Have the most wonderful weekend, y’all. And make some coffee cake!

- 1 medium yellow peach, sliced
- 6 ounces raspberries
- 1 tablespoon coconut oil
- 1/2 cup dark brown sugar
- 2 teaspoons cinnamon
- 1 cup chopped almonds
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sour cream
- 1 egg
- 1 tablespoon vanilla extract

- Preheat oven to 425 degrees. Line a small baking sheet with parchment paper and place peach slices and raspberries on top. Pour coconut oil over the fruit and stir to coat.
- Bake for 25-30 minutes, until the peach edges start to crisp and the raspberries slightly blacken and release juices. Remove from oven and let cool 15 minutes before proceeding. Lower oven temperature to 350 degrees and lightly grease a 9-inch springform pan.
- In a small mixing bowl, whisk together brown sugar, cinnamon, and the chopped almonds. Set aside.
- In a large mixing bowl, whisk together flour, granulated sugar, and salt. Cut in butter with your hands, until only pea-sized pieces remain. Take one cup of the mixture and mix it into the brown sugar almond mixture. Set aside.
- In the large bowl, stir in baking soda, baking powder, sour cream, the egg, and vanilla extract with a rubber spatula. Mixture will be very thick, and will take several minutes to mix thoroughly until smooth.
- Spread 2/3 of the batter on the bottom of the springform pan. Flip the fruit and their juices onto the batter and spread evenly. Spread remaining batter over top the fruit. It will not cover everything. Pour crumble mixture on top and lightly shake pan to spread the crumble.
- Bake for 50-55 minutes, until a tester comes out clean. Remove from the oven and place on a wire rack, with the outside of the springform removed. Let cool completely, before serving and enjoying.

Roasted Peach and Raspberry Coffee Cake

22. August 2014 by Elisabeth
Categories: Desserts | Tags: , | 2 comments

No-Knead Hatch Chile Bread

No-Knead Hatch Chile BreadWe were standing in our kitchen a few days ago, slathering avocado on top of this bread and scarfing down slice after slice, and it reminded me so much of our recent vacation.

California treated us well, especially when we loaded my purse with bread, avocados, hummus, and grapes, and then proceeded to find that perfect shady spot in a park to picnic and then nap. Vacations are wonderful like that.

And then there was our great search for the best cold pressed juices in San Francisco. Tough life. Happy Moose Juice had the cutest packaging, but I think Pressed Juicery won us over with their chocolate almond milk. And their location in Palo Alto had a healthy soft serve bar that was out of this world. Move to Austin, Pressed? Please?

We also stocked up on lots of snacks to get us through our adventure-filled days, so some variety of nuts and fresh produce and energy bars were always in my purse at the ready. We basically went on a tour of all the grocery stores in the Bay Area. It was fun, but it did make us miss our Whole Foods and the tacos that are a staple of our diet.

No-Knead Hatch Chile Bread No-Knead Hatch Chile BreadIn terms of macarons, we ate a lot. I’m talking all the flavors. Cherry bourbon! Peanut butter and jelly! And then the Miette macarons were stellar, of course. There was also a bag of local granola I bought to bring back to Austin that was somehow eaten two days before we left. Weird how that happened…

But then we came back to Texas, the heat hitting us hard, and we had to settle back in to our little corner of the world with the basset. And I made this bread with lots of hatch chile spice to help us acclimate. And everything felt right.

California was good to us for a week, but Texas is good to us forever.

(Bread notes: The amount of water you need depends on how hot your kitchen is when you’re making the dough. I needed two cups, but most of you with cooler kitchens could probably go with one and half cups. You’ll know. Use most, but not all, of the seeds from the 2-3 chiles you chopped, unless you want things extra spicy.)

- 3 cups bread flour
- 2 teaspoons salt
- 1/2 teaspoon yeast
- 1 cup hatch chiles, chopped with seeds
- 1 1/2 – 2 cups water

- In a mixing bowl, combine bread flour, salt, and yeast. Stir in hatch chiles with a rubber spatula, then add water, until no flour remains and the dough is wet and sticky.
- Place dough in a large bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 12-14 hours. The dough should have expanded and become even more sticky.
- Preheat oven to 475 degrees and place Dutch oven, with the lid, inside.
- Place dough onto a heavily floured work surface and shape it into a loaf. Cover with plastic wrap and let rise until it has spread out and risen, about 30 minutes.
- Remove Dutch oven from the oven and carefully flip dough into it. Shake the Dutch oven slightly to spread the dough if it doesn’t flip properly.
- Bake for 30 minutes with the lid, then remove lid and bake for 15 more minutes. The bread should be golden brown when removed from the oven and sound hollow when tapped. Place bread on a wire rack to cool completely before serving and enjoying.
No-Knead Hatch Chile Bread

15. August 2014 by Elisabeth
Categories: Bread | Tags: , , | 4 comments

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