28th August 2011

    Maple Blueberry Coffee Cake

    I love when Lisa gets on a “I’m gonna bake treats” kick. This week she spotted this recipe @101 Cookbooks for a tasty coffee cake with an interesting twist — it includes fresh rosemary and thyme, which happen to be the two plants we’ve actually managed to keep alive in our garden. Perfect!


    Chris says:

    Whoa, what’s up stoner?

    Lisa says:

    Excuse me?

    Chris says:

    It smells like you’re baking space cakes or something in here.

    Lisa says:

    Nice try — but not quite. Different herbs — rosemary and thyme.

    Chris says:

    In coffee cake? What the?

    Lisa says:

    I know, interesting, right? But you have to taste this.

    Chris says:

    Omigod this is awesome. It doesn’t really come across super-herby, but I definitely smell it. Why is the inside so yellow?

    Lisa says:

    Hmmm, not sure… the lemon zest? Don’t you love the crumble on top? So addictive!

    Chris says:

    Are you sure this is just rosemary and thyme? This coffee cake totally gives me the munchies.

    Lisa says:

    Believe what you want — just save some for me!

    Maple Blueberry Coffee Cake
    1 cup whole wheat pastry flour
    3 tbsp rolled oats
    1/2 tsp baking powder
    1/2 tsp baking soda
    1/2 tsp fine grain sea salt
    1/4 tsp fresh lemon thyme, chopped
    1/4 tsp fresh rosemary, chopped
    4 tbsp (1/2 stick) unsalted butter, room temperature
    1/3 cup maple syrup, room temperature
    1 large egg, room temperature
    zest of one lemon
    2 tsp vanilla extract
    1/4 cup buttermilk
    1 1/3 cups fresh blueberries

    Topping:
    1/2 cup whole wheat pastry flour
    4 tablespoons cold unsalted butter, cut 1/4-inch cubes
    1/3 cup brown sugar
    1/4 tsp fresh lemon thyme
    1/4 tsp fresh rosemary
    1/2 cup chopped pecans

    Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper.

    In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside. In a separate large bowl beat the butter with an electric mixer until light and fluffy. Drizzle in the maple syrup and beat until well incorporated, scraping down the sides of the bowl as you go. Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir, and just a splash of the buttermilk. Stir again, then add the rest of the flour and stir in the remainder of the buttermilk, until everything just comes together and then very gently fold in one cup of the blueberries. Scrape the batter evenly into the prepared pan and set aside.

    To make the streusel topping, place the flour, butter, brown sugar, rosemary, thyme and pecans in a food processor and pulse until the topping is just past sandy/crumbly, yet still moist looking. Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup blueberries on top of that, and then add the last of the crumble. Delicately pat in place with your fingers.

    Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean. Let the cake cool for five minutes and then remove it from the pan to cool on a rack.

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    posted in Breads and Muffins, Desserts | 2 Comments

    14th September 2009

    Zucchini Bread

    zukebread

    Like many gardens out there, ours has been pumping out the zucchini out as fast as we can eat it. When you turn around to find a forearm-sized zucchini that simply wasn’t there ten minutes prior, you know it’s time to use zucchini in just about every meal. This recipe for zucchini bread is based on one Lisa found on the Whole Foods website. She reduced the oil and upped the applesauce in this already healthy recipe, and replaced some of the sugar with agave nectar. It had great flavor and was great for dessert, breakfast, and anytime I walked by the plate. The only downside? Barely made a dent in our zucchini bounty.


    Chris says:

    Wow, it smells great in here.

    Lisa says:

    I can’t wait to eat this — I’m so impatient!

    Chris says:

    I’m sure it’ll be great, how much longer?

    Lisa says:

    Just about done… yep! Done.

    Chris says:

    Gimme-gimme-gimme!

    Lisa says:

    Geez, I thought I was the impatient one.

    Chris says:

    Yummm! Wow, you can really taste that nutmeg. I like the crunch of the walnuts.

    Lisa says:

    Wahoo! It’s pretty moist, too — and it’s made with applesauce instead of a bunch of oil.

    Chris says:

    Well I gotta say, it turned out great. Does this count as eating your vegetables?

    Lisa says:

    Of course!

    Zucchini Bread
    Cooking spray
    1 1/2 cups whole wheat pastry flour
    1/2 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon ground cinnamon
    1/2 teaspoon freshly grated nutmeg
    1 egg
    1/4 cup canola oil
    1/2 cup unsweetened applesauce
    2 tbsp plain yogurt
    3/8 cup sugar
    3/8 cup agave nectar
    2 teaspoons vanilla extract
    1 cup grated zucchini
    1/3 cup finely chopped walnuts

    Preheat oven to 325°F. Spray an 8-inch loaf pan with cooking spray and set aside.

    In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla. Add flour mixture and stir until well combined. Fold in zucchini and walnuts then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

    Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

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    posted in Breads and Muffins, Vegetarian | 3 Comments

    29th December 2008

    Manzana Chili Verde and Firecracker Cornbread

    chiliverde

    Another set of recipes in our trying-to-keep-it-light, post-holiday trend… I made this stew from Veganomicon and Lisa made an awesome cornbread adapted from a recipe @ 101 Cookbooks.  The chili has too many green vegetables to count, plus Granny Smith apples!  The cornbread had a nice little kick that went really well with the chili.


    Lisa says:

    Hey, this is a little spicy… and… sweet? Hmmm…

    Chris says:

    Well yeah, it’s a *little* sweet… there’s apples in it. But it’s not overly so. There’s a lot going on.

    Lisa says:

    You’re right… I’m adding a little bit of salt to mine.

    Chris says:

    The cornbread is awesome. Those peppers in it keep it pretty moist — I don’t need to slather my piece with butter.

    Lisa says:

    Hm, I *really* like this chili, it’s growing on me with every bite.

    Chris says:

    I couldn’t believe how many green things went in this… tomatillos, apples, cilantro, poblanos, jalapeños, green onions…

    Lisa says:

    …don’t forget avocados!

    Chris says:

    That Kermit was full of it — seems like it’s pretty easy being green.


    Manzana Chili Verde
    1 lb baby Yukon golds, cut into 1/2″ pieces
    2 tbsp olive oil
    1 large yellow onion, diced small
    3 jalapeños, seeded and sliced thinly
    2 poblano peppers, seeded and chopped into 1″ pieces
    4 cloves garlic, minced
    3 tsp ground cumin
    1 tsp dried oregano
    1 tsp salt
    1 cup dry white wine
    1 lb tomatillos, papery skin removed, washed, chopped into 1/2″ to 3/4″ pieces
    2 Granny Smith apples, cored, quartered, and sliced thinly
    2 cup vegetable broth
    1 cup loosely packed fresh cilantro
    1/4 cup shopped scallions
    1 15-oz can small white beans, drained and rinsed
    Juice of 1 lime
    Avocado slices for garnish

    Place the chopped potatoes in a small saucepan, cover with water, and bring to a boil. Let boil, covered, for a little less than 20 minutes, until the potatoes are easily pierced with a fork. Drain and set aside.
    Meanwhile, heat a large pot over medium-high heat. Saute the onion, jalapeños, and poblanos in oil for about 10 minutes, until everything is softened and the onions are slightly browned.
    Add the garlic, cumin, oregano, and salt. Saute for 1 more minute, until the garlic is fragrant. Add the white wine and tomatillos, raise the heat a bit to let the wine reduce and the tomatillos release their juices, about 5 minutes.
    Add the apples, vegetable broth, scallions, and 1/2 cup of the cilantro. Lower the heat to a simmer, cover, and cook for 20 minutes.
    Use an immersion blender to partially puree everything, or transfer half the chili to a food processor and puree, then return to the pot.
    Taste for tartness: if bitter, add a teaspoon or two of sugar to level things out. Add the cooked potatoes and the beans, simmer for a few more minutes, until everything is heated through.
    Add the remaining cilantro and the lime juice. Ladle into bowls, garnish with the avocado and scallions, and serve.

    4-6 Servings

    Firecracker Cornbread

    2 tbsp butter
    1 tsp red pepper flakes
    1 cup unbleached white flour
    3/4 cup fine-grain cornmeal
    1/4 cup natural cane sugar
    1 tbsp baking powder
    1 1/2 tsp fine grain sea salt
    1 cup almond milk
    1 large egg
    1 4-oz can mild green chilies

    Preheat your oven to 350F degrees, with a rack in the middle.
    Just before you make the batter, in a small saucepan, melt the butter, stir in the red pepper flakes, and pour into a 9-inch pie tin or baking dish. Place in the hot oven.
    In a medium bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a separate bowl whisk together the almond milk, egg, and chilies. Pour the wet ingredients over the dry and stir until just combined. Now very carefully remove the hot pan with butter from the oven. Fill it with the cornbread batter, pushing the batter out to the sides if needed. Bake for 30 – 40 minutes or until the edges are golden and the center is just set.

    Makes 10 slices.

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    posted in Breads and Muffins, Main Dishes, Veganomicon, Vegetarian | 4 Comments

    24th March 2008

    Butternut Squash Muffins with a Frosty Top


    Lisa made these muffins adapted from a recipe found in Jamie Oliver’s cookbook, Jamie At Home. She cut the oil way down from the recipe, and nixed the walnuts (Whole Foods apparently didn’t stick them in the bag), but they turned out pretty darn good just the same.

    Lisa says:

    “With a Frosty Top”? What a random name… why can’t they just be called Butternut Squash Muffins?

    Chris says:

    ‘Cause he’s a Brit… I hear they talk funny. Besides, it’s not like a traditional frosting… it’s a bit… goopier.

    Lisa says:

    It’s almost as if you should dip each one in the frosting just before you eat it.

    Chris says:

    Well with all the extra frosting we ended up with, that’s exactly what I’m doing.

    Lisa says:

    I love that citrus taste! Okay, if these stay in the house any longer they’ll migrate directly from the kitchen into my mouth.

    Chris says:

    Looks like the folks at work are getting muffins tomorrow!

    Butternut Squash Muffins with a Frosty Top
    ——————————————
    14 ounces butternut squash, seeded and roughly chopped
    1 & 1/4 cups light brown sugar
    4 large organic eggs
    pinch of salt
    2 & 1/2 cups all-purpose flour, unsifted
    2 heaping tablespoons baking powder
    1 teaspoon ground cinnamon
    3 tablespoons extra-virgin olive oil
    1/4 cup applesauce

    For the Frosty Topping:
    1 orange, zested
    1 lemon, zested
    1/2 lemon, juiced
    1/2 cup 2% Greek yogurt
    2 heaping tablespoons powdered sugar, sifted
    1/2 teaspoon vanilla extract

    Preheat the oven to 350F. In a food processor, pulse the butternut squash until finely chopped. Add the sugar and eggs. Add in a pinch of salt, the flour, baking powder, cinnamon, olive oil, and applesauce and mix until well beaten. Scrape the sides if needed, and mix only until everything is well combined.

    Fill a regular sized muffin tin lined with paper cups until each cup is just over 3/4 full. Cook 20 – 25 minutes until a wooden toothpick inserted in the center of a muffin comes out clean. Allow muffins to cool on a wire rack.

    For the topping: Place the zest and lemon juice in a bowl. Add the yogurt, the sifted powdered sugar and vanilla and mix well. Taste, and adjust the sweet and sour accordingly. Keep in the fridge until ready to top the muffins. Sprinkle the topped muffins with a little more orange zest.

    Makes 18-20 muffins

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    posted in Breads and Muffins | 0 Comments

    16th March 2008

    Taste & Create VII: Whole Wheat Potato Bread

    I’m not sure how this happens, butevery single Taste & Create event ends up with me baking. This month I was paired with the truthfully-titled Heaven is Chocolate, Cheese, and Carbs, a relatively new food blog featuring a bunch of baked breads and treats. I was really close to making the awesome-sounding Double Chocolate Caramel Brownie Tart that was featured for Pi(e) Day, but decided instead to make something I’d never attempted, a hot, fresh loaf of bread. This particular loaf is a potato bread, one of two (so far) featured on HICCAC. We had a bunch of wheat flour on hand, so we used that instead of regular bread flour. For a first attempt, this was a homerun — the bread was delicious! The recipe makes enough for two loaves, and for my second I made a long free-form loaf, adding freshly chopped rosemary to the dough and sprinkled sea-salt on the outside before baking. Wonderful!

    Lisa says:

    Whoa, you made bread!

    Chris says:

    I know, what’s up with that?

    Lisa says:

    I’m all for it — wow, this is good. Is there anything better than a freshly baked loaf of bread?

    Chris says:

    The act of eating said loaf?

    Lisa says:

    True! I like these T&C events, you make things you never would have tried otherwise.

    Chris says:

    That’s certainly true — wow, that second loaf with the rosemary is awesome.

    Lisa says:

    I’m taking the pieces with the most salt on the crust. I love it.

    Whole Wheat Potato Bread
    ————————
    2 cups water*
    5 1/2 cups whole wheat flour
    2 teaspoons instant yeast
    8 ounces mashed potatoes (8 ounces by weight — about 1 1/4 cup mashed)
    2 tablespoons butter
    1 cup all-purpose flour
    1 tablespoon salt

    *You’ll use the water from boiling the potatoes for this.

    Peel and cut potatoes and boil for approximately 30 minutes, or until soft enough to mash. Measure out 8 ounces of potatoes, and two cups of water, plus a little more on the side in case you need it. Mash the potatoes in the potato water and allow to cool until approximately 100F. Add the wheat flour and yeast to the potato/water mixture. Add the butter and mix until well combined. Mix in the salt.
    Spread the all-purpose flour onto your work surface and begin to knead the dough, adding more flour and water as needed. Work that dough, baby!
    Grease a large bowl and put the dough in, greasing the top of the dough. Cover the bowl and let rest for approximately an hour, or until doubled in size. Punch down, cut the dough in half and let rest for a few minutes. Form two loafs and put them in greased loaf pans. Cover and let rise another hour, or until doubled in size.
    Preheat oven to 375F.
    Cut two or three slits in the top, lightly flour the tops and bake bread approximately 20 minutes. Turn and bake for another 15 minutes* or until tops are golden brown and a thermometer inserted inside reads 200F.

    * Note that the loaf in the breadpan actually took about 10 minutes longer than my freeform loaf. If the top of the loaf starts to get too brown and the inside isn’t done, you can make a foil “tent” to cover the top of your loaf while it cooks through.

    Makes 2 Loaves

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    posted in Breads and Muffins | 2 Comments


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