tag:blogger.com,1999:blog-69326628323443892432024-03-16T03:09:13.049-04:00girl who bakesa twenty-something who bakes deliciously & responsiblyamandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-6932662832344389243.post-3476992848422131362014-03-02T19:52:00.000-05:002014-03-02T19:52:15.524-05:00morning cookies (vegan and gluten free!)<div class="separator" style="clear: both; text-align: center;">
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I know, I know. "Morning cookie" seems like an oxymoron, or at least a poor choice, but I promise it isn't. This recipe was born out of my need for a healthy, portable, no-refrigeration-needed snack that I could have in the middle of the morning to tide me over until lunch. I had been buying granola bars for years to help with this issue, until I got fed up with the high prices and high sugar (this recipe has none!) and decided to just make them myself. </div>
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Another fantastic thing about these cookies is that they help me use up the awkward few tablespoons of mix-ins that are always left over from other recipes. 1/4 cup of nuts from this, a few tablespoons of raisins from that, the bottom of a bag from that other thing - you know how it goes! While you can absolutely use specific ingredients for mix-ins, I like to just use whatever mix of dried fruit, nuts, and chips I have on hand. </div>
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As if this recipe needed a third bonus, it's all made in the food processor. I will always be appreciative of a single dirty bowl. If you don't have any quick oats on hand, you can put old fashioned in the processor first and give it a few good pulses. Ta da! The quick oats have been made.</div>
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After adding in a banana, nut butter (I use peanut, but you can use almost anything!), applesauce, maple syrup, and a few spices, you have a fantastic cookie base that is delicious on its own. But, we all know we're not going to stop there. Time to get creative with the mix-ins!</div>
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I use my largest cookie scoop, which holds a scant 1/4 cup, for above-average size cookies. My batches usually yield around 9, more than enough for the week, but you can feel free to make yours bigger or smaller - just remember to adjust your baking time!</div>
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These guys don't like to spread on their own, so I like to aid the process by pressing them down with the bottom of a drinking glass about halfway through the baking process. It's also important to let them cool completely before trying to remove them from the pan, since they're a little more baked-oatmeal and a little less regular-cookie when hot. Don't worry, after 10-15 minutes they are ready to be bagged or snacked on for the week ahead!</div>
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<b>Morning Cookies (Vegan, Gluten Free, No Refined Sugar)</b></div>
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Adapted from <a href="http://joythebaker.com/2011/08/vegan-carrot-cherry-breakfast-cookies/" target="_blank">Joy the Baker </a></div>
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Yields 9</div>
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Ingredients</div>
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2 cups quick oats</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon cinnamon</div>
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1/2 teaspoon nutmeg</div>
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3/4 cup peanut butter (or the nut butter of your choice)</div>
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1/4 cup maple syrup (I used sugar-free, but regular or honey will also work)</div>
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1/2 cup mashed banana</div>
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1/2 tsp vanilla</div>
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1-1 1/2 cups mix-ins</div>
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Directions</div>
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1. Preheat oven to 325 degrees.</div>
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2. Combine all ingredients except for mix-ins in food processor until combined, about 2-3 minutes, scraping the sides of the bowl every minute. (Note: If using old fashioned oats, add them first, pulse 5-6 times to break them down, then all remaining ingredients). </div>
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3. Stir in mix-ins by hand until well combined.</div>
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4. Drop 1/4 inch scoops onto a parchment-lined baking sheet.</div>
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5. Bake for 15-16 minutes, edges will be golden brown, pressing cookies with a glass about halfway through. Let cool. </div>
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Nutrition: </div>
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Calories: 265, Fat: 13g, Carbs: 32g, Fiber: 4.31g, Sugars: 13.8g, Protein: 8.3g</div>
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<b>Happy baking!</b></div>
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<b>Amanda</b></div>
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amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com207tag:blogger.com,1999:blog-6932662832344389243.post-68882589227403969672014-02-24T13:23:00.001-05:002014-03-02T20:12:13.467-05:00low fat whole wheat cinnamon rolls (no yeast required!)<div class="separator" style="clear: both; text-align: center;">
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I like to think I have pretty good self control. I don't buy shoes just because they're on sale. I make myself coffee at home every day instead of splurging at Starbucks. I avoid eye contact with the Reese's peanut butter cups as I'm checking out of the grocery store. </div>
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But, we all have our weaknesses, and when it comes to the smell of warm, pillowy, cinnamon sugar goodness, I'm a goner. (Seriously, when I'm alone in an airport, I feel like I have to strategically plot my course to avoid any and all Cinnabons.) </div>
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In an effort to satisfy these cravings, and not end up missing a flight just to be found under a pile of empty Cinnabon containers, I had to find an easy, healthy, and quick recipe for cinnamon rolls that I could feel good about. These babies don't need any yeast, take about thirty minutes to whip up, and reheat like a dream. Basically, perfection. My self control thanks me. </div>
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I will admit, things start out a little weird, but trust me on this one. Applesauce is cut into the flour mixture to get the dough started. You can use a pastry cutter for this, but I prefer to use two forks - the last thing I need is another kitchen gadget! Then, the almost-dough gets chilled for ten minutes.</div>
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This is a very handy time to get your cinnamon-sugar mixture together and get your butter melted for the filling. (Wouldn't be a cinnamon roll without it!) </div>
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With the addition of milk and vinegar, the dough comes together easily. I did 80% of the work in the bowl and finished the kneading off with my hands on the counter. Feel free to add a little more flour if your dough is too tacky. </div>
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Once you get your dough rolled out to about a 1/2 inch thick, things started to get a little messy. At this point, you want to brush on the melted butter, sprinkle the cinnamon sugar mixture evenly, and roll the dough into a log. Once it's rolled up, you can even out any bulges - I find my middle to always get a little thicker than the rest. Then, slice your log into twelve even sections. </div>
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Okay, okay. You caught me. I totally said twelve, but only have ten. It was early and I was feeling generous! Either way, you want to make sure you space your rolls out so they have room to grow and bake all the way through.</div>
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When they come out of the oven twenty minutes later they will look so good even your kitten will want one. But, if you let them cool for a few minutes while you make a quick icing, they will be taken from "so good" to "life changer". </div>
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And they totally are. </div>
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<b>Healthy Whole Wheat Cinnamon Rolls (No Yeast Required!)</b></div>
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<a href="http://www.foodiefiasco.com/healthy-30-minute-cinnamon-rolls/" target="_blank">Adapted from Foodie Fiasco</a></div>
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Yields 12 servings</div>
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Ingredients</div>
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1 cup all purpose flour</div>
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1 cup whole wheat flour </div>
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2 1/2 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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5 tablespoons unsweetened applesauce (I used one small container) </div>
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1/2 cup skim milk (can substitute almond)</div>
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1 teaspoon white vinegar </div>
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1 tablespoon butter, melted </div>
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4 tablespoons sugar </div>
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2 teaspoons cinnamon </div>
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3 tablespoons powdered sugar </div>
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1-2 tablespoons skim milk</div>
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1/4 teaspoon vanilla </div>
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Directions</div>
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1. Preheat oven to 400 degrees.</div>
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2. In a large bowl, combine flours, baking powder, and salt. Add applesauce and combine until shaggy. Chill in refrigerator for ten minutes.</div>
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3. Combine 3 tablespoons sugar with cinnamon and mix.</div>
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4. Melt butter and let cool.</div>
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5. Remove dough from refrigerator and add milk, vinegar, and remaining 1 tablespoon of sugar. Combine until dough comes together into a tacky ball. Remove from bowl and knead, adding extra flour if necessary. </div>
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6. Roll dough into an oval shape, about 1/2 inch in thickness.</div>
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7. Brush on melted butter, sprinkle with cinnamon sugar mixture, and roll into a log. With a sharp knife, cut into 12 even sections.</div>
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8. Grease a pie pan and place rolled sections cut side down. Space evenly for even cooking.</div>
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9. Bake for 20-25 minutes or until puffed and golden brown.</div>
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10. While rolls cool, combine powdered sugar, milk, and vanilla. Pour over rolls and enjoy!</div>
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Note: These reheat fantastically in the microwave! </div>
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Vegan Option: Substitute Earth Balance for butter and almond milk for skim. </div>
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Nutrition: </div>
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Calories: 111, Fat: 1g, Carbs: 25g, Protein: 3g </div>
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<b>Happy baking!</b></div>
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<b>Amanda</b></div>
amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com30tag:blogger.com,1999:blog-6932662832344389243.post-20784347942699054202014-02-15T23:02:00.001-05:002014-02-20T09:23:46.592-05:00healthy classic banana bread<center>
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I wouldn't say that I use baked goods to bribe people, but I do think there is a certain incentive to agree to a favor when there are, let's say, cookies involved. That's what happened a few weeks ago when I had the opportunity to photograph the National Cathedral and hoped to borrow some extra equipment from a friend. I generally shoot with a light body and a short lens, but I wanted a few back up options, knowing that I probably wouldn't get the chance to shoot from the rafters of the building again. In return, I promised a loaf of banana bread. <br />
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To be honest, my Mom is kind the banana bread guru in my life and I rarely make it myself. Nevertheless, I decided that having a healthy version in my arsenal wouldn't hurt, especially given how comforting a warm slice can be in the dead of winter when I'm dreaming of picking fresh fruit and dressing in less than three layers.<br />
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I took advantage of the snow day (fellow D.C.-ers, are you dug out yet?) and the super ripe bananas I had been waiting on to test out this lightened-up version of a classic quick bread. Embarrassingly, I doubled the butter needed to get this recipe started and decided it was a sign to just make a double batch! I ended up with a full loaf and twelve muffins, which means I've got snacks for the week. I believe the term "happy accident" would be appropriate here.<br />
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Quick tip: I keep my baking bananas in a brown paper bag with the top folded over. Science tells me that helps them ripen faster than just sitting on your counter due to gases being emitted and the concentration of said gases and other concepts that I just don't have room in my brain for. All I know is, it works.<br />
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Banana bread is great on its own, but walnut and chocolate chips really take it to the next level. I pulled out some unbroken walnuts to decorate the top and give it that professional "did YOU make this?" quality.<br />
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Once I had all my dry ingredients ready to go, I added the walnuts and chocolate and gave it a good toss in the flour mixture. I find the coating helps suspend them in the batter and helps avoid having a bottom layer consisting of chocolate and nuts. </div>
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Also, since I live on the wild side, while most recipes call for you to really mash the bananas well, I like to be a little more gentle to I get pieces of fruit throughout the bread. (Okay, maybe I just really like mix-ins! You never want to share a pint of ice cream with me, unless plain vanilla is your thing.)<br />
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Since the loaf was a gift, you'll have to trust that the muffins adequately represent the perfect texture of this bread. (For those of you going the muffin route, they only take about 14-17 minutes in the oven!) </div>
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The best part about banana bread? It really does get better over time. I find that it's best the second or third day, which makes it a great bake-ahead project.<br />
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<b>Healthy Classic Banana Bread</b><br />
Adapted from Cooking Light<br />
Yields 14 servings<br />
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Ingredients: <br />
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1 cup whole wheat flour<br />
1 cup all-purpose flour<br />
3/4 teaspoon baking soda<br />
1 teaspoon cinnamon <br />
1/2 teaspoon salt<br />
1/2 cup brown sugar<br />
1/4 cup white sugar<br />
1/4 cup butter, softened<br />
2 large eggs<br />
1 1/2 mashed ripe bananas (about 2 bananas)<br />
1/3 cup 0% plain Greek yogurt (feel free to use honey, banana, or vanilla flavors) <br />
1 teaspoon vanilla extract<br />
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Optional: 1/2 to 3/4 cup mix-ins<br />
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Directions:<br />
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1. Preheat oven to 350 degrees.<br />
2. Cream butter and sugars together on medium speed, about one minute. Add eggs, one at a time, beating well after each addition.<br />
3. Add banana, yogurt, and vanilla, and beat on medium speed until blended.<br />
4. Sift or whisk together flours, baking soda, cinnamon, and salt.<br />
5. Add dry mixture to wet mixture and combine on low until just blended. Do not over-mix! (I avoid this by letting my stand mixer do about 50% of the work, then mixing it the rest of the way by hand. Over-mixing leads to tough breads, which no one likes!). <br />
6. Spoon batter into a loaf pan that has been greased with cooking spray and bake for 40-45 minutes, or until a knife speared through the center comes out clean.<br />
7. Cool on wire rack for ten minutes, remove from pan, and let cool completely. <br />
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Nutritional Information: <br />
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Calories: 165, Fat: 3.85g, Cholesterol: 39mg, Carbs: 28g, Fiber: 2g, Protein: 4.5g<br />
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(For comparison, Starbucks' Banana Bread has nearly 500 calories a slice!)amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com7tag:blogger.com,1999:blog-6932662832344389243.post-87306821971391167952014-02-10T13:37:00.000-05:002014-02-10T13:37:55.624-05:00well, well, look who's back<div class="separator" style="clear: both; text-align: center;">
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You know when the world makes something so obvious it's hard to ignore? Yup, me too.<br />
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In the past week three interesting things have happened. First, I received a very sweet email from a reader (Hi, Michelle!) asking what had happened to me and my blog. Then, a friend from graduate school asked me if I could share a recipe of a photo I had posted on Instagram. Last, I found out that this little corner of the Internet still receives several hundred page views a day.<br />
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The kind email made me smile to myself and reminisce. The friendly request made me remember how much I love photographing and sharing useful and delicious recipes. But the last tidbit, the fact that people out there (you all!) are still clicking over here (to me!), really got me thinking.<br />
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I know a lot of dust has collected, 882 days worth to be exact, but I've missed this place and connecting with all of you. Plus, it would be downright rude of me to tune out life's very clear sign to get back to blogging, especially since I have kept baking and snapping (far less fancy) photos of the results. To prove it, a sampling of evidence below!<br />
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<span style="font-size: x-small;">(White Chocolate Pistachio Biscotti, Whole Wheat Cinnamon Buns, Blueberry Muffins, and Gluten Free Almond Joy Pie)</span></div>
amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com3tag:blogger.com,1999:blog-6932662832344389243.post-60263165194807973212011-09-12T21:04:00.002-04:002011-09-12T21:04:59.055-04:00browned butter blondies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://www.flickr.com/photos/girlwhobakes/6141871365/" title="DSC_0771 sq by amanda_snaps, on Flickr"><img alt="DSC_0771 sq" height="400" src="http://farm7.static.flickr.com/6155/6141871365_a9bd73c2fc.jpg" width="400" /></a>
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i've been gone for a while. well, longer than a while. i've missed baking and i've missed my readers and today i decided to take a few hours, un-busy myself, and make something spectacular to get myself back in to the blogging groove. that treat, ladies and gentleman, is browned butter blondies. they actually double as the best air fresheners money can buy - and these are actually edible!<br />
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<a href="http://www.flickr.com/photos/girlwhobakes/6142424794/" title="DSC_0737 sm by amanda_snaps, on Flickr"><img alt="DSC_0737 sm" height="333" src="http://farm7.static.flickr.com/6186/6142424794_0dc93fca08.jpg" width="500" /></a></div>
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it all starts with butter. five totally magical words. i chopped my butter into rough tablespoons and let them melt over medium heat, swirling every thirty seconds or so. once it all melted i grabbed a spoon and stirred constantly, fearing that i would end up with hardened caramel fused permanently to the bottom of my pan.<br />
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<a href="http://www.flickr.com/photos/girlwhobakes/6142424862/" title="DSC_0758 sm by amanda_snaps, on Flickr"><img alt="DSC_0758 sm" height="333" src="http://farm7.static.flickr.com/6088/6142424862_c3b4e1c569.jpg" width="500" /></a>
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the end result is a bowl of pure heaven. liquidy caramel perfection that will take the every day blondie, which i normally don't care very much for, over the top.</div>
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with very little effort (seriously, no mixer needed!) after the butter-melting, you have yourself a pan of blondies ready for the oven. i added walnuts to half of mine, due to a request from the peanut gallery/baking assistants, but you can add or not add any toppings you'd like. oh, and good luck trying keep yourself from eating all this raw.<br />
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then you have to wait the thirty grueling minutes until those bad boys can come out of the oven. to pass the time i laid on the floor, supported by my new and on sale target pillows, and kept an eye on my cat. she decided the best place for a nap was directly under my tripod, which i thought would end in disaster. she's more responsible than i give her credit for.<br />
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<a href="http://www.flickr.com/photos/girlwhobakes/6141871327/" title="DSC_0764 sm by amanda_snaps, on Flickr"><img alt="DSC_0764 sm" height="333" src="http://farm7.static.flickr.com/6152/6141871327_1635ec5d10.jpg" width="500" /></a>
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then, the moment of truth. these blondies have a soft, melt-in-your-mouth center and a delicious and crispy edge - my personal favorite part. the walnuts added a really nice nutty flavor and crunch that complimented the browned well. we also tossed around the idea of incorporating bananas somehow, an idea that might be featured on a post in the near future.</div>
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oh, and this recipe was adapted from cooking light, so it is surprisingly not too terrible for you. i ended up halving the recipe, what i usually do when i try anything for the first time, but i would definitely recommend making an entire batch. these will go fast. </div>
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<b>browned butter blondies</b></div>
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adapted from cooking light</div>
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yields 24 servings</div>
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ingredients:</div>
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9 ounces (about 2 cups) all purpose flour</div>
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2 1/2 cups packed light brown sugar</div>
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2 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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10 tablespoons unsalted butter</div>
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2 eggs</div>
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1 egg whites</div>
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directions:</div>
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1. preheat oven to 350 degrees. </div>
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2. weigh or measure flour, sugar, baking power, and salt in a large bowl. whisk to combine.</div>
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3. slice butter into rough tablespoons and cook in a small skillet over medium-high heat until lightly browned, stirring frequently once butter melts. pour into bowl and let cool, about ten minutes.</div>
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4. once cooled, combine eggs and butter with a whisk. </div>
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5. pour butter mixture over flour mixture and fold together until just combined. </div>
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6. pour batter into a greased 9x13 baking pan coated with cooking spray and smooth top with spatula.</div>
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7. bake for 30 minutes or until a wooden toothpick inserted in center comes out clean.</div>
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8. cool completely on a wire rack before cutting.</div>
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<i>nutritional information:</i></div>
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<i>calories: 170, fat: 4.8g, protein: 1.9g, carbs: 30.5g, fiber: 0.3g, cholesterol: 13mg, sodium: 108mg</i></div>
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<b>as always, thanks for reading & happy baking!</b></div>
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<b>amanda</b></div>
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ps: my sister & i are starting a small baking company in the dc area, so there's a good chance i may be testing out new recipes here. stay tuned for more!</div>
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amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com4tag:blogger.com,1999:blog-6932662832344389243.post-81662398474094720412011-06-27T16:09:00.000-04:002011-06-27T16:09:17.700-04:001:1 berry cobber<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/girlwhobakes/5877736395/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0467 sm by girlwhobakes, on Flickr"><img alt="DSC_0467 sm" height="333" src="http://farm6.static.flickr.com/5036/5877736395_1e7cdf3e3d.jpg" width="500" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">i'm officially moved, settled and trying to get my act together and start blogging again.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">in hopes that you will forgive me for being away for so long i'm offering up this recipe that is a seemingly impossible combination of easy and delicious. seriously, you usually have to pick between one or the other, but this baby blows that theory right out of the water.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i've been doing my best to take advantage of all the berries that are coming into season right now by going to pick them myself. there's just something about coming home with red fingers and scraped ankles and pounds and pounds of berries. </div><br />
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</div><div class="separator" style="clear: both; text-align: left;">this recipe calls for 2 1/2 to 3 cups of berries, which is about the same amount of batter used, hence the 1:1 title. i used a combination of strawberries, blueberries, blackberries and a handful of cherries. i just realized cherries might not technically be a berry? can anyone confirm or deny this? they do end in "erry", but i'm not convinced.</div><br />
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basically, you stick a few tablespoons on butter in the pan while your oven is preheating and let it get warm and melty. whip up the batter, stick in the berries, cover with pecans and brown sugar and you're done! seriously, how easy is that?<br />
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warning: when you take this pan out of the oven you will be tempted to dig right in. seriously, it smells that good. when i ran my knife around the edge of the pan and caught a rogue berry i thought it would be smart to pop it in my mouth. boy, i was wrong. molten hot berry lava, as it turns out, equals major mouth burning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/girlwhobakes/5877736597/" style="margin-left: 1em; margin-right: 1em;" title="DSC_0496 sm by girlwhobakes, on Flickr"><img alt="DSC_0496 sm" height="500" src="http://farm7.static.flickr.com/6043/5877736597_0ee7ec88a3.jpg" width="333" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">but, if you have the self control to ignore it and let it cool you will have a summery, seasonal and scrumptious dessert on your hands. i quickly threw together some whipped cream to dollop on top, it's the boyfriend's favorite, but you could easily use cool whip, ice cream, or just let the cake fly solo. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">to close, thank you for bearing with me during my brief hiatus. now that i'm settled i'm really looking forward to getting back into the swing of things blog-wise. i've missed you all!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>1:1 berry cobbler</b></div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.eatingoutloud.com/2009/06/stawberry-blueberry-cobbler-recipe.html">adapted from eating out loud</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">serves 9 </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons butter</div><div class="separator" style="clear: both; text-align: left;">3/4 cup all purpose flour</div><div class="separator" style="clear: both; text-align: left;">3/4 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 cup milk</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">2 1/2 to 3 cups chopped fruit</div><div class="separator" style="clear: both; text-align: left;">1/4 cup pecans (optional)</div><div class="separator" style="clear: both; text-align: left;">1/4 cup brown sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. preheat oven to 375 degrees. add butter to 8x8 baking pan and place in oven during preheat. keep an eye on it and make sure to take it out once the butter is completely melted.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. coarsely chop fruit and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. in a mixing bowl, whisk together flour, granulated sugar, baking powder, cinnamon and salt. add milk and continue to whisk until batter has no lumps.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. in baking pan with melted butter, pour batter in but do not stir! the butter will pool around the sides and top - this is totally okay.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. place berries evenly over batter and sprinkle with nuts and brown sugar. bake for 45-50 minutes or until golden brown and tests done.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information:</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>calories: 219, fat: 7.14g, cholesterol: 7mg, sodium: 133mg, carbs: 37g, fiber: 2.18g, sugars: 25g, protein: 2.84g.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
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</i></div><div class="separator" style="clear: both; text-align: left;"><b>as always, thank you for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com12tag:blogger.com,1999:blog-6932662832344389243.post-82595305611512232772011-06-08T17:59:00.000-04:002011-06-08T17:59:32.112-04:00i'm still alive!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/girlwhobakes/5813296630/" style="margin-left: 1em; margin-right: 1em;" title="guavacupcakes by girlwhobakes, on Flickr"><img alt="guavacupcakes" height="400" src="http://farm4.static.flickr.com/3361/5813296630_087fe14ce7.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">dear loving readers,</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i'm still alive, i still exist, i'm thinking of you all and can't wait to get back to blogging.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">sadly, the only thing i've had the time, energy or the mixer to make are those guava & cream cheese cupcakes up there. they were decent, not fantastic, and i feel like i've lost a little of my mojo. i know, i'm a little sad too. but, there's a light at the end of the ever-shortening tunnel: we move in to our gorgeous new apartment on friday!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">yup, things are going to be hectic until (and, let's be honest, probably shortly after) then, but once we're settled i'll be able to bake up a storm and maybe leave baked goods outside the doors of all my neighbors. that's neighborly, right? or is it weird and creepy? either way, it's probably going to happen.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/girlwhobakes/5812729151/" style="margin-left: 1em; margin-right: 1em;" title="yummydinner by girlwhobakes, on Flickr"><img alt="yummydinner" height="400" src="http://farm4.static.flickr.com/3494/5812729151_450c26983a.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">food hasn't totally left my life since my blogging hiatus. i've actually been dining al fresco a lot, which is a favorite thing that i forget about as soon as the weather dips below 70 degrees. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(please ignore the lower half of my generously proportioned cat sticking interrupting my photo. he's loving deck-life too, mostly engaging in bird harassment.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/girlwhobakes/5813297066/" style="margin-left: 1em; margin-right: 1em;" title="strawberries by girlwhobakes, on Flickr"><img alt="strawberries" height="400" src="http://farm3.static.flickr.com/2238/5813297066_1dbe61eeea.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i also went strawberry picking last week, which was fantastic and delicious and a great way to spend some time outside. it's been surprisingly cool in DC (mixed with unbearably hot, don't get me wrong!) and i've been trying to log in some outdoor hours before the real heat wave comes in and stays.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i'm also furiously hitting refresh on the websites of local farms with sour cherries. i've never picked them before and rumor has it their season is very short, so i'm staying diligent! there must be cherry pies in my future!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">okay dear readers, i've got to get back to job hunting and cover letter writing, but check back soon and expect wonderful & summery treats in your blogging-futures.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">as always, thanks for reading.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">amanda</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ps: GWB now has a mobile site! yup, that means you can carry all my recipes around in your pocket and pull them up without wading through clunky browser nonsense. you don't have to do any work beforehand either, you'll automatically be rerouted there. how 'bout that!</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com20tag:blogger.com,1999:blog-6932662832344389243.post-85536169069710017002011-05-22T13:05:00.000-04:002011-05-22T13:05:30.464-04:00baked kale chips<div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3195/5728069872_b5b05a6b6e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="http://farm4.static.flickr.com/3195/5728069872_b5b05a6b6e.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i'm officially moved! well, for right now any way. we don't get to move in to our new apartment until early next month, so for right now we're crashing at my mom's house. she lovingly took both us and our cats in, effectively tripling the number of residents under one roof, but we're going to do our best to make it up to her with dinners out, short vanilla lattes and amazing company.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm6.static.flickr.com/5103/5728071872_dcba916e06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="http://farm6.static.flickr.com/5103/5728071872_dcba916e06.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">this isn't a sweet post, but i haven't had the energy to break out my stand mixer and whip something fancy up. instead, i've decided to go healthy, vegan and savory and make some baked kale chips. i know i'm a little late to jump on this super delicious bandwagon, but i snagged a bunch at the store today and decided to whip these up for a snack. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2230/5727515253_92cc92fa2f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="http://farm3.static.flickr.com/2230/5727515253_92cc92fa2f.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i filled two baking sheets with kale and it was enough snacking material for two people. it may seem like you're making a ton initially, but i promise that when it wilts down you'll be glad you over-did it.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm4.static.flickr.com/3187/5727515667_3f67a29749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="http://farm4.static.flickr.com/3187/5727515667_3f67a29749.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i sprinkled my chips - and yes, they are crispy and savory enough to use that term - with some garlic powder before i popped them in the oven. the beauty of this recipe is that it's totally customizable and you can really make them whatever "flavor" you're craving. my boyfriend suggested that we grab some ranch powder from the store to spice up the next batch. if nothing else, these will be far healthier than any bag of cool ranch doritos. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>baked kale chips</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">yields two snack-sized servings</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3-4 leaves of kale, torn</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">garlic powder, sea salt, or other spice to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. preheat oven to 300 degrees.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. wash and tear kale into chip-sized pieces, leaving out center heart.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. lightly toss kale in olive oil until evenly covered - a little oil goes a long way!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. line two baking sheets with foil (makes for easy clean-up!) and distribute kale evenly along sheet. i place mine side-by-side with a little breathing room between them. you want to give them enough space to flatten down without touching each others - this makes for extra crispiness! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. bake kale in oven for 20-25 minutes or until chips lift easily off sheet. if you're doing two racks, make sure to check the lower sheet earlier (it will bake quicker!) and give them top one a little more time. my lower sheet was done at around 17 minutes, while my upper needed 21 or 22. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. once baked, carefully peel chips off foil and place in bowl. eat while warm!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information:</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>(note: this info is for 2 cups of raw kale & 1/2 tablespoon of olive oil)</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>calories: 132, fat: 3.9g, cholesterol: 0.0 mg, sodium: 146 mg, potassium: 146.2 mg, carbs: 7.3 g, fiber: 2.6g, protein: 2.5g. </i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>thanks for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ps: please excuse my less-than-gorgeous photos. i'm hoping to get my camera unpacked and my mini-studio set up sooner rather than later. figured some photographic documentation was better than nothing!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">pps: thank you to all those who have sent me lovely little messages or comments of encouragement. your words keep me excited about baking!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com3tag:blogger.com,1999:blog-6932662832344389243.post-78572733988172136162011-05-08T10:47:00.000-04:002011-05-08T10:47:32.779-04:00springtime birthday cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0199sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0199sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i mentioned in my last post that i was doing all the baking for a first birthday - here are the promised results! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i ended up with four flavors: vanilla cake with vanilla bean buttercream, vanilla cake with strawberry buttercream, lemon cake filled with lemon curd with lemon butter cream, and lemon cake with strawberry buttercream. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">all the flavors and colors fit in perfectly with the spring-time garden theme of the party and i received a very adorable photo of the birthday girl eating cookies & cupcakes, so i'd say it was a success!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">hope everyone is enjoying the warming weather!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">amanda</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com9tag:blogger.com,1999:blog-6932662832344389243.post-69516007896843630912011-05-06T09:18:00.000-04:002011-05-06T09:18:44.101-04:00marbled sugar cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0186sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0186sm.jpg" width="640" /></a></div><br />
as i type, right around 63% of my life is in boxes. the remaining 37% is mostly a combination of shoes and baking supplies. if i were a math person i would come up with some kind of equation or pie chart to determine the length of time something spends in a box (let's say y) as directly correlated to my need to use it on a daily basis (should this be x? z? something squared?).<br />
<br />
can you tell i was more of an arts & humanities girl?<br />
<br />
in an attempt to use up some of the flour and sugar i have before we move next week, i decided to make a batch of marbled cookies. my co-worker has the most adorable baby on planet earth (seriously, i'm not even a baby person!) who is turning one on saturday and i was recruited to make the desserts for the party.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0191sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0191sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the party is spring garden themed so i ended up making a batch of butterflies cookies and a batch of "a" and "n" cookies (featured above!), which conveniently spell out the baby's name. i'm honestly not sure if i would have the patience to spell out a name with more than two letters, but you could always go the initials route!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i apologize in advance for there not being any new recipes until next week when i finally get to half-unpack. i may try to coerce my very talented sister to do another guest post since her <a href="http://girlwhobakes.blogspot.com/2011/03/top-secret-recipe-my-sisters-chocolate.html">last one was so popular</a>!</div><br />
<b>as always, thank you for reading & happy baking!</b><br />
<b><br />
</b><br />
<b>amanda </b>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com5tag:blogger.com,1999:blog-6932662832344389243.post-78784503185992479862011-04-29T16:42:00.000-04:002011-04-29T16:42:22.059-04:00guilt free lava cake for one<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0110sqsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v48/revolut/DSC_0110sqsm.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">man, i always forget what a pain the moving process is. between spending twenty hours in the car last weekend (preliminary apartment hunting) and packing up everything i own (craigslist gets the rest!) i have barely had enough time to sleep, much less blog. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">to make up for my lengthly absence i come bearing lava cake. that's right, chocolate-y goodness that's a brownie on the outside and warm pudding on the inside. i don't even like pudding and i've already made this cake twice this week - it's that good. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">on top of all that, this is also a recipe for one - perfect for when the mood strikes you, but won't leave you with a baker's dozen on the kitchen counter tempting you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0078sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0078sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">this is a shockingly simple recipe for how elaborate the final product seems to be. you just need one small bowl for dry ingredients and another vessel of some kind for wet. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0085sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0085sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i baked my cake in a 7 ounce ramekin, which is a fancy word for a small heat proof bowl. for as much as i use the ramekins i have - seriously, ice cream, microwaving anything and everything, sauce-making, snack-holding, etc. - they do not get nearly enough praise in my kitchen. if you don't have a set of these i highly recommend picking up one or fifteen. you can thank me later!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0093sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0093sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">when you take your cake out of the oven you want the sides and top to be fairly set, but definitely not cooked through. i found that to take around 15 minutes in my oven, but in the name of honesty i will say the first time i made this it i left it in far too long (i got a brownie) and the second far too short (pudding soup). not that i minded eating either, but the goal is an even split between the two extremes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0095sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0095sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">though i know from personal experience how tempting it is to dig right into your lava cake while it's in a piping hot ramekin, it isn't a good idea. seriously, i think i no longer have a fingerprint on my ring finger. what you want to do is grab a larger plate or dish and invert your ramekin onto that. you will look and feel like a total professional, promise.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0127sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_0127sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>now, i give you permission to sit down with your very own lava cake and enjoy every last bite. and, in case you forgot, the beauty of a cake for one is that no one will be around to judge you as you lick the plate.<br />
<br />
<br />
<b>guilt free lava cake for one</b><br />
<b><br />
</b><br />
yields 1 cake<br />
<br />
ingredients:<br />
<br />
2 1/2 tablespoons all-purpose flour<br />
1 1/2 tablespoons granulated sugar<br />
1 heaping tablespoon dutch-processed cocoa<br />
1/8 teaspoon baking soda<br />
pinch of salt<br />
3 tablespoons skim milk<br />
1 tablespoon non-fat yogurt<br />
1/4 teaspoon vanilla<br />
<br />
directions:<br />
<br />
1. preheat oven to 350 degrees.<br />
<br />
2. whisk together flour, sugar, cocoa, baking soda, and salt in a small bowl.<br />
<br />
3. mix milk, yogurt, and vanilla in separate bowl.<br />
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4. pour wet ingredients into bowl of dry ingredients and stir until combined.<br />
<br />
5. grease a 7 ounce ramekin with cooking spray. pour batter into ramekin and bake for 12-16 minutes or until edges and top of cake are set.<br />
<br />
6. let cake cool for 1 minute then invert onto larger plate or bowl. enjoy!<br />
<br />
<br />
<i>nutritional information:</i><br />
<i><br />
</i><br />
<i>calories: 171, fat: 1.24g, sodium: 185mg, carbs: 39g, fiber: 4.5g, sugars: 19g, protein: 5.72g.</i><br />
<i><br />
</i><br />
<i><br />
</i><br />
<b>thanks for reading & happy baking!</b><br />
<b><br />
</b><br />
<b>amanda</b>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com23tag:blogger.com,1999:blog-6932662832344389243.post-1920055259568422742011-04-17T22:05:00.002-04:002011-04-18T11:53:16.222-04:00vegan banana flax walnut muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0051sqsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0051sqsm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">let's say that mother nature won't let you pack up your winter clothes and all you want is consistent weather. or let's say that your crest white strips are making your teeth sensitive (and, to add insult to injury, your boyfriend says its because you've been watching too much real housewives). let's say you're definitely moving in a month and are freaking out about getting everything packed. or maybe you just finished the "intermediate" running level on your favorite running app and now you're afraid to move up to "advanced". </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">let's say you feel crazy because of all the changes, big and small, and just want a simple muffin to make you feel better. and, let's say, banana bread always reminds you of your mom. auto-comfort. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">and, well, maybe those are less hypothetical than i made them out to be. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the biggest one being that we are officially packing up and moving 500 miles to washington dc in a few weeks. needless to say, i'm a little stressed out about the whole thing. this might translate into baking-overload, or into having very little time to whip anything up - we'll see! just know that if it's the latter than i haven't forgotten about you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1005sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_1005sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>now that that's out of the way, let's talk muffins.<br />
<br />
i would be lying if i said that sometimes i didn't let bananas overripe on purpose, just so i could make banana bread. these were getting so bad you could smell them from the hallway, so last night i decided to turn the <a href="http://girlwhobakes.blogspot.com/2011/04/low-fat-vegan-ginger-lemon-quick-bread.html">recipe i used a few days ago</a> into muffins to see if it translated. lucky for me, it did!<br />
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</div><div class="separator" style="clear: both; text-align: left;">i beefed things up nutritionally by using whole wheat flour, unrefined sugar, and flax meal for extra oomph. everyone at work has been trying to be more conscientious about what they are eating, so i want to bring them something a little healthier than my normal fare. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1028sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_1028sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i ended up making a dozen with walnuts and six without, just incase anyone wasn't feeling nutty (though i sure will be) and/or there was a nut allergy issues. feel free to substitute almost anything in this recipe for another comprable ingredient. how about cranberries and almonds? the muffin is your oyster, get creative!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0014sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0014sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i wanted to pay a quick compliment to my offset spatula, one of my all-time favorite and all-time used baking supplies. i use it to frost cakes, wedge muffins out of their tins, smooth cream onto whoopie pies, scrape peanut butter from the bottom of the jar when i'm having a late-night craving, and..well, you get it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0041sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0041sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i had almost three of these for breakfast this morning (note: does not include the batter i shamelessly licked from the inside of the bowl during my "prewash" cycle of dish washing). they're that good. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>vegan banana flax walnut muffins</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">yields 18</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 1/2 cups whole wheat flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup raw sugar</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons flax meal</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons baking soda</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons cinnamon</div><div class="separator" style="clear: both; text-align: left;">3/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">2 overripe bananas, mashed</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tablespoon vegetable oil</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoon apple cider vinegar</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cup water</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tablespoons maple syrup</div><div class="separator" style="clear: both; text-align: left;">1/2 cup walnuts, chopped</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1. preheat over to 350 degrees and grease muffin tins.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. in a large bowl whisk together flour, sugar, baking soda, cinnamon, flax meal, and salt until well combined. add mashed bananas and continue to mix until mostly incorporated. (note: it will be lumpy-looking, but i use two forks and "cut" the bananas into the mix like i would butter in a biscuit recipe!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. add maple syrup and water and stir until mostly dissolved.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. make two wells in the bowl (i used the back of a tablespoon) and pour vinegar in one and oil in the other. pour water mixture over everything and stir until just combined.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. fill muffin tins until 3/4 full and bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information:</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>calories: 125, fat: 3.7g, sodium: 203mg, carbs: 21g, fiber: 3g, sugars 7g, protein: 3.19g. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
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</i></div><div class="separator" style="clear: both; text-align: left;"><b>as always, thanks for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">ps: i JUST noticed that my image bandwidth has been exceeded (what?!) and will need to figure out what to do about that. in the meantime things should be up and running, but if my photos go offline in the near future it's just because i'm doing some upgrades. thanks y'all!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com8tag:blogger.com,1999:blog-6932662832344389243.post-35942077125848518652011-04-12T21:47:00.003-04:002011-04-13T10:10:54.163-04:00low-fat vegan ginger lemon quick bread<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0956sq.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v48/revolut/DSC_0956sq.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">this recipe is amaaazing. yup, it deserved two extra a's. part of why it's so good is that it took me about ten minutes to make and i used a grand total of one bowl. considering how much i detest washing dishes - i always end up looking like i was sitting in the splash section at a dolphin show - this is a very good thing.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0947sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="404" src="http://img.photobucket.com/albums/v48/revolut/DSC_0947sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i had some leftover ginger from my sore throat days a few weeks ago when i would drink what seemed like gallons of ginger lemon tea every day, so i decided to pump up this lemon cake with a little heat and spice from the freshly grated ginger. if you don't have any on hand feel free to use pre-grated stuff or omit it all together. no worries!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0942sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0942sm.jpg" /></a></div><br />
here is the super complicated first step of the recipe. yup, you have to put all the dry ingredients in a one bowl and give them a good mix. that's it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0949sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_0949sm.jpg" width="640" /></a></div><br />
(this is just proof at how messy my workstation can get. seriously, stuff everywhere!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0971sm-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0971sm-1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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i decided to balance the spicy and sour cake with a lemon-honey glazed that brought everything together. you can feel free to skip this step, but you know i always vote for a glaze if i have the option.<br />
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woah! oh geez, i almost forgot to tell you the most magical and unbelievable part of this recipe. get ready. are you ready? okay, just make sure you're sitting down. this entire cake has only one tablespoon of fat. that's right. ONE. did i blow your mind or what? this means that each serving has only one gram of fat. totally insane.<br />
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<b>low-fat vegan ginger lemon quick bread</b><br />
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adapted from <a href="http://budgetbytes.blogspot.com/2011/03/lemon-spice-cake-132-recipe-017-serving.html">budget bytes</a><br />
yields 12 slices<br />
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for the cake:<br />
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1 1/2 cups whole wheat flour<br />
1/2 cup raw sugar<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1/2 tsp nutmeg<br />
1/2 tsp cloves<br />
1/2 tsp salt<br />
1-2 tbsp freshly grated ginger<br />
2 medium lemons, zested and juiced<br />
1 tbsp vegetable oil<br />
1 tsp apple cider vinegar<br />
1 cup water<br />
3/4 cup powdered sugar<br />
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1. preheat your oven to 350 degrees.<br />
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2. in a large bowl whisk together flour, sugar, baking soda, cinnamon, nutmeg, salt, cloves, lemon zest and ginger.<br />
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3. make two wells in the dry ingredients and pour the vinegar in one and the oil in the other. pour water over everything and stir until everything is just combined.<br />
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4. pour batter into a greased loaf pan. bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.<br />
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5. while cake is cooling combine powdered sugar and lemon juice until it reaches your desired consistency. wait until the cake is completely cooled to pour glaze or risk it melting off!<br />
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<i>nutritional information:</i><br />
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<i>calories: 112, fat: 1.3g, cholesterol: 0mg, sodium: 204mg, carbs: 24g, fiber: 2.11g, sugars: 12g, protein: 2.16g. </i><br />
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<b>thanks for reading & happy baking!</b><br />
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<b>amanda</b>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com8tag:blogger.com,1999:blog-6932662832344389243.post-1232505953807286012011-04-10T22:36:00.004-04:002011-04-10T23:01:46.482-04:00homemade oatmeal creme pie!<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0921sqsm-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v48/revolut/DSC_0921sqsm-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">disclaimer: these are not healthy. that being said, they are so addictive that i gave myself a stomach ache before the gooey filling had even been made. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">my second admission is that i've never actually had a real-deal little debbie oatmeal creme pie. some people might consider this good parenting and others might consider it child neglect, but my snack of choice as a child was a little thing called a pastelito de guayaba (sweet puff pastry filled with guava, or quince). but, i've decided to give this little debbie a chance considering how many people confused my <a href="http://girlwhobakes.blogspot.com/2011/04/slimmed-down-zebra-cake-reader-request.html">zebra cake</a> with one of deb's concoctions. since the most requested snack was her oatmeal creme pie i decided to whip up a batch! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0894sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0894sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">first, like with any good recipe, you start by creaming a ton of butter and sugar. granted, i got five dozen cookies out of this recipe, so feel free to cut the recipe in half.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0904sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0904sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the batter is this gorgeous peanut-buttery color and makes delicious oatmeal cookies on its own. i honestly couldn't keep my fingers out of this batter and am guessing 3-4 cookies worth of dough fell victim to my cravings. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(side note: i didn't realize you could see my rolled jeans & flip flops reflected in the bowl! it was almost 80 degrees in michigan today and i broke out my favorite shoes for the event.)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">to pipe my delicious filling between my cookies i used a large sized round piping tip, but you could just as easily use a knife and just spread it on. the icing might seem a little unruly as you're making your sandwiches, but don't worry! it does set after about an hour, which then makes it super easy to put in baggies or stack for portability. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0929sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0929sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">not to brag, but i think i gave debbie a run for her money with these babies. the cookies themselves are hearty, delicious, and soft without falling apart. the addition of the marshmallow-vanilla filling takes it to a whole new level of fantastic. though making these is not a particularly fast process, i think it's totally worth it to relive your childhood and bring on the nostalgia.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>homemade oatmeal creme pie</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">yields 30 sandwiches (plus 8-10 leftover cookies!)</div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="http://www.beantownbaker.com/2010/09/homemade-oatmeal-cream-pies.html">beantown baker</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">for the cookies:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3/4 cup unsalted butter, softened</div><div class="separator" style="clear: both; text-align: left;">2 cups packed light brown sugar</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">2 cups flour (i used 1 cup all-purpose & 1 cup whole wheat pastry)</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">2 cups quick oats</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons baking soda</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons boiling water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">for the filling:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 stick unsalted butter</div><div class="separator" style="clear: both; text-align: left;">1 jar marshmallow fluff</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cup confectioner's sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">1. cream butter and sugar in the bowl of a stand mixer. once light and fluffy, add egg and mix until combined.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. in a separate bowl, whisk together salt, flour, and baking power. add to creamed mixture. add cinnamon and oats and mix well.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. in a small dish, add baking soda to boiling water and stir mixture into batter. mix well.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. chill dough for 1-2 hours in fridge to let cool. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. preheat oven to 375 degrees and lined cookie sheet with parchment. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. drop tablespoons of dough onto sheet about two inches apart and bake for 8-9 minutes or until cookies are firm and golden around the edges. let cookies stand on sheet for 5 minutes and then transfer to wire rack.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. to make filling, whip butter in a stand mixer to soften. add jar of marshmallow and beat until fluffy. add powdered sugar 1/4 cup at a time until combined. add vanilla and combine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8. spread or pipe filling onto cool cookies and allow to set for 1-2 hours.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information:</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>calories: 213, fat: 6.67g, cholesterol: 23mg, sodium: 74mg, carbs: 18g, sugars: 13g, protein: 1.7g.</i></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b>thanks for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com28tag:blogger.com,1999:blog-6932662832344389243.post-70759439809358762072011-04-05T21:03:00.002-04:002011-04-07T12:04:45.272-04:00slimmed down zebra cake with chocolate frosting (a reader request!)<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0803sqsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://img.photobucket.com/albums/v48/revolut/DSC_0803sqsm.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">because one of my favorite parts of having this blog is getting to interact with all you out there in internet-land, it shouldn't come as too much of a surprise that when one of my readers emailed me asking for my help in slimming down a zebra cake i jumped at the chance.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">this was my first time attempting this recipe and i think there is definitely room for improvement, especially in the stripes, but i will - as always! - share my mistakes with you so that only one of us has to make them. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0747sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0747sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">i cut this cake down from over 400 calories a slice to around 250 calories and i've gotta say, i'm pretty proud of myself. i substituted some of the vegetable oil for drained applesauce, which is a great ingredient to swap out for fats, and i made a few adjustments to the eggs and sugar quantities. </div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0756sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_0756sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>the secret to putting the "zebra" in zebra cake is splitting the batter in half once it's completely mixed, which is way more convenient than making two batters. cocoa powder gets added to one while the other remains plain.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0763sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0763sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the rings are formed by dropping alternating dollops of chocolate and plain batter on top of each other. i did around two tablespoons per dollop, which i think led to my aesthetic downfall, and will definitely opt for a 1/4 cup size next time. i think it will make it look more like the animal print i so love and less like i'm trying to see how old a tree is.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0777sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0777sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">so, my dear readers, you can totally stop here and have a delicious and gorgeous cake. maybe a light dusting of powdered sugar? something simple and elegant? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/frostingsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v48/revolut/frostingsm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin: 0px; text-align: left;">or..you could go a different route. like i did. okay, let me rewind a bit. i was in the middle of basking in the pride of cutting the calories of this cake pretty much in half when i decided that frosting was in order. yup, gooey, decadent, dark chocolate frosting. so far from simple and elegant. i just couldn't help myself.</div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><br />
</div><div class="separator" style="clear: both; margin: 0px; text-align: left;">feel free to take either approach to this cake. you can use the excuse, like i did, that covering the top in frosting makes the cake more mysterious and alluring because you don't have any clue how beautiful the inside is until you cut into it. or you could be logical and enjoy 214 calories of marbled (or, in your case, probably more zebra-y) goodness.</div><div class="separator" style="clear: both; margin: 0px; text-align: left;"><br />
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</div><div><b>skinny zebra cake</b></div><div><b><br />
</b></div><div>yields 12 slices</div><div>adapted from <a href="http://www.azcookbook.com/zebra-cake/">az cookbook</a></div><div><br />
</div><div>for the cake:</div><div><br />
</div><div>2 eggs</div><div>2 egg whites</div><div>3/4 cup granulated</div><div>1/3 cup vegetable oil</div><div>2/3 cup drained applesauce</div><div>2 cups all-purpose flour</div><div>1 tablespoon vanilla</div><div>1 tablespoon baking powder</div><div>3 tablespoons cocoa (the darker, the better!)</div><div>1 cup low fat buttermilk</div><br />
<br />
for the icing:<br />
<br />
3 tablespoons butter<br />
1/2 cup powdered sugar<br />
3 tablespoons cocoa<br />
2-3 tablespoons skim milk<br />
1/2 teaspoon vanilla<br />
<br />
<br />
1. preheat oven to 350 degrees. grease 9" pan with oil or parchment. (i used a springform pan and it worked perfectly!)<br />
<br />
2. in the bowl of a stand mixer, combine eggs, egg whites, and sugar until creamy and light in color. add buttermilk, vanilla, oil, and applesauce and beat until blended.<br />
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3. in a separate bowl, whisk together flour and baking powder. gradually add the dry ingredients to the wet ingredients and beat until the batter is smooth and fully incorporated.<br />
<br />
4. scoop 2 cups of batter into bowl used for dry ingredients and set aside. in mixer, sift cocoa into remaining plain batter and mix.<br />
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5. using two 1/4 cup measurers, one for each flavor batter, scoop alternating flavors into the center of the baking pan, one on top of the next. do not wait until the previous circle has spread and do not tilt the pan - the mixture will spread by itself! keep working until no batter is left.<br />
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6. bake for 30-40 minutes, or until the a toothpick inserted into the center comes out clean!<br />
<br />
7. while cake is cooling place room temperature butter into the bowl of a stand mixer and beat until smooth and soft. add 1/4 cup of powdered sugar and combine with butter. add cocoa and 1 tablespoon of milk and combine. add remaining powdered sugar and mix until creamy. add vanilla and combine. to adjust consistency of frosting, add milk 1/2 teaspoon at a time.<br />
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8. spread frosting evenly over cooled cake and chill in fridge until set.<br />
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<br />
<i>nutritional information:</i><br />
<i><br />
</i><br />
<i>calories: 250, fat: 8.8g, cholesterol: 41mg, sodium: 156mg, carbs: 37g, fiber: 2g, sugars: 20g, protein: 5.13g. </i>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com13tag:blogger.com,1999:blog-6932662832344389243.post-77532473797411801202011-03-29T19:52:00.001-04:002011-03-29T20:07:25.750-04:00top secret recipe: my sister's chocolate chip cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0681sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0681sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">prepare yourself. this recipe is going to change your life. but first, a totally adorable childhood photo and a story:</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/n15206153_30926482_7618.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/n15206153_30926482_7618.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">my little sister sarah is actually the baker in the family. she's been coming up with delicious recipes since before she was old enough to safely use an oven and her chocolate chip cookies are, by far, the most addictive of them all. when she came to visit me this weekend she whipped up a batch and it has taken every ounce of willpower i have not to eat them all in one sitting.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">before we made these this weekend she had always kept the recipe super secret. she never wrote it down, did the entire thing basically by sight, and the cookies always came out perfectly. luck? magic? genius? all of the above?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">in her debut as a guest blogger - and let's be real, it was only a matter of time - she is bequeathing the recipe to you all. i know, i'm psyched too. to be honest, i'll be making triplicates and opening a safe deposit box just to keep them. i suggest you all do too. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0659sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0659sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">for someone who is a total control freak (me) and measures out everything (me) i was astounded when my sister just started pouring measurements out in her hand. she's a total professional. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0664sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0664sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">my favorite job since day one has always been mixing in the chocolate chips and this weekend was no exception. there is just something about folding in these morsels of goodness into an already outstanding dough base. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0669sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0669sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i'll warn you, these cookies are spreaders. i ended up doing six to a sheet to make sure that i didn't get a giant cookie blob, so make sure to leave your cookies some room to breathe.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0673sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_0673sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">another warning, these cookies take on these amoeba shapes that i find completely endearing. this is a homemade-looking cookie. no chips ahoy circle perfection in this recipe, which is reason #92832 why it is fantastic.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0691sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0691sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">and, as if you need another excuse to make these cookies, i'm going to end with a gratuitous close up. just try to resist.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>sarah's top secret chocolate chip cookies</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">yields 4 dozen</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup unsalted butter</div><div class="separator" style="clear: both; text-align: left;">1 cup brown sugar</div><div class="separator" style="clear: both; text-align: left;">1 cup white sugar</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">1 tsp vanilla</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tsp baking soda </div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">2 tsp cinnamon</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups chocolate chips </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. preheat oven to 350 degrees fahrenheit and line baking sheet with parchment paper.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. cream sugars and butter in the stand of a mixing bowl until light and fluffy. add egg and vanilla and mix until evenly combined.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. add flour, baking soda, salt and cinnamon to mixing bowl and combine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. add chocolate chips and stir by hand until evenly distributed.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. drop cookies six to a sheet and baking for 8-12 minutes or until golden brown, rotating halfway through.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. let cookies rest for 2-3 minutes on baking sheet before carefully transferring to wire rack.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information:</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>calories: 108, fat: 5.21g, cholesterol: 14mg, sodium: 102mg, carbs: 15.06g, fiber: 0.46g, sugars: 11.51g, protein: 0.78g. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><b>thanks for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com334tag:blogger.com,1999:blog-6932662832344389243.post-5999749766123116932011-03-20T21:36:00.002-04:002011-03-20T22:00:00.047-04:00vegan almond-flax coffee cake<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0511sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="http://img.photobucket.com/albums/v48/revolut/DSC_0511sm.jpg" width="640" /></a></div><br />
last week at work one of my coworkers snuck into my office and let me know that, no pressure, he wouldn't be upset if i whipped up some vegan goodies. well, with me it's ask and you shall receive, so i decided to figure out a coffee cake recipe that would be a crowd pleaser with vegans & non-vegans alike.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0489sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0489sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i'm generally a bargain hunter and rarely very brand loyal when it comes to staples like sugar or butter, but when it comes to vegan baking earth balance non-dairy margarine is really the best of the best. it creams and whips beautifully, which has been a problem with off-brands, and it's awesome for icings. the only other thing that i think is worth splurging on are extracts. i find that mccormick and generic brands leave an artificial aftertaste that is a little off-putting to me. moral of the story: be cheap when you need to be, but splurge on the good stuff when you can!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0499sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0499sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i used an 8" round for this little project but found that the pan was a little over-filled, so i would actually recommend a 9". if you have a springform grab that, it will definitely make removal much easier. also, don't forget to flour your pan!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0508sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0508sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the delicate almond flavor in this cake is well-balanced by the hearty and nutty flax meal. it isn't overly sweet, which is perfect for a cake served in the morning hours, but the crumble and drizzle do give it a little crunch and sweetness that really helps bring it all together and make it treat-worthy. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>vegan almond-flax coffee cake</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">yields 16 servings</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ingredients</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">for the cake:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup almond milk</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon vinegar</div><div class="separator" style="clear: both; text-align: left;">3/4 cup vegan margarine </div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons almond extract</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons flax meal mixed with 6 tablespoons warm water</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoons salt</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">3/4 cup cake flour</div><div class="separator" style="clear: both; text-align: left;">1 1/4 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">for the crumble:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup almond meal</div><div class="separator" style="clear: both; text-align: left;">1/4 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon vegan margarine, melted</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">for the icing:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup confectioner's sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon almond extract</div><div class="separator" style="clear: both; text-align: left;">1/2 - 1 tablespoon almond milk</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"><br class="Apple-interchange-newline" /></div>1. combine almond milk and vinegar in a small bowl & let curdle. combine flax meal and water in another small bowl and let soak.<br />
<div><br />
</div><br />
<div class="separator" style="clear: both; text-align: left;">2. preheat oven to 350 degrees fahrenheit.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. lightly grease and flour a 9" round or square pan.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. in the bowl of a stand mixer, cream together margarine, sugar, and almond extract until light and fluffy. add flax meal paste and beat until smooth.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. in a separate bowl whisk together salt, baking powder, and flours. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. alternate adding flour mixture and vinegar mixture to mixer bowl until well combined. pour batter in to prepared pan and knock on counter several times to remove any bubbles.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. melt margarine in microwave safe bowl and add remaining ingredients. cut & mix with fork until there are even pebble-sized crumbles throughout.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8. spread crumbles over cake batter and pat down lightly. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">9. bake in preheated oven for 45-50 minutes or until knife inserted into center comes out clean. let cool completely.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">10. once cake is cool, stir together all icing ingredients and drizzle over cake. let set and dry.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>calories: 258, fat: 10.25g, sodium: 184 mg, carbs: 39.5g, fiber: 1g, sugars: 25, protein: 2.34g.</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>thanks for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com18tag:blogger.com,1999:blog-6932662832344389243.post-3295505353742185152011-03-13T21:24:00.003-04:002011-03-20T21:59:41.176-04:00homemade graham crackers<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0442sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="435" src="http://img.photobucket.com/albums/v48/revolut/DSC_0442sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">these homemade graham crackers were the perfect next step in my battle against perfection. i mentioned in my <a href="http://girlwhobakes.blogspot.com/2011/03/quiche-florentine.html">quiche post</a> about how tempting it can be to only post professional-grade cakes & cookies, but to me that takes away from the heart of baking and i'm determined to show you all everything - the gorgeous, the yummy, and everything in between. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">instead of using a cookie cutter i just free-handed the cutting process and i am kind of in love with how unique they each are. i may have to eventually cave and buy a scalloping tool to give the edges a little pizazz, but they are equally adorable cut with a sharp knife.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0362sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0362sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">this dough came together quickly and with almost zero effort. i was careful not to over-mix, which would make the dough tough, and combined dry with wet until it was 90% mixed and then did the rest by hand. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/doughsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="481" src="http://img.photobucket.com/albums/v48/revolut/doughsm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the heat of your hands will help smooth out the dough before you stick it between two pieces of floured parchment. sandwiching dough between parchment is something i do for every roll-out cookie i make, i wouldn't tackle the process without it! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0391sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0391sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">one of my favorite parts of this whole process was poking the traditional graham cracker holes in these suckers. the surprise was finding out that this step happens post-freezing. who knew! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0457sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0457sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i ended up using these cookies as a make-shift spoon for my coffee ice cream a few nights ago. do i own spoons? yup. are they as delicious as cookies? nope. what i learned, but was too lazy and impatient to actually do, was that these would make an absolutely perfect cookie for ice cream sandwiches. summertime, here i come!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>homemade graham crackers</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">pretty seriously modified from <a href="http://www.marthastewart.com/recipe/homemade-graham-crackers">martha's recipe</a></div><div class="separator" style="clear: both; text-align: left;">yields approximately 30</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3/4 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">3/4 cup cake flour</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon all spice</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon nutmeg</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter</div><div class="separator" style="clear: both; text-align: left;">1/4 cup + 2 tablespoons dark brown sugar</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon honey</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. preheat oven to 350 degrees. whisk flours, salt, baking soda, and spices in a medium bowl, set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. in the bowl of stand mixer, cream together butter, brown sugar, and honey. add flour mixture and beat until just combined.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. using your hands, shape dough into a smooth-ish ball, and place between two sheets of floured parchment. roll out to about 1/8 inch thick. (note: mine are obviously thicker and i sort of like them like that, it's this cracker-shortbread-biscuit hybrid, but you can choose your own adventure with this one.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. cut out desired shapes and place on another sheet of parchment. chill in freezer until firm, about 20 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. remove dough from freezer and pierce crackers using a fork. transfer to baking sheet lined with parchment and bake, rotating halfway through, until dark golden brown (8-9 minutes, depending on thickness). let cool on wire racks.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information*</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>calories: 63, fat: 2.9g, cholesterol: 8mg, sodium: 41mg, carbs: 8.3g, sugars: 3.27g, protein: 0.64g</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>*this information is totally dependent on how many you yield. if it helps, the total caloric amount for the entire batch is 1890 cals, which you then can divide by how many cookies you end up getting for a more accurate number.</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><b>thank you for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com7tag:blogger.com,1999:blog-6932662832344389243.post-28032634816340051302011-03-08T21:32:00.001-05:002011-03-08T22:03:16.260-05:00vegan oatmeal raisin lace cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0197sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0197sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">let me take you all on a quick trip down memory lane. since what i understand as being the beginning of time, my favorite cookie in the world has been a super-thin-but-still-chewy cookie my little sister has made. the recipe is completely in her head and obviously top secret, but if i'm really lucky she will whip up a batch for me and they will be gone in less than a day. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">let's fast forward on this journey a bit to a few months ago when my lovely boss brought me back a cookie from a local coffee shop. it didn't look like anything special in its little cellophane baggy, and it was my first experience with a vegan baked good, but as soon as i took my first bite i was in love. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">these oatmeal raisin lace cookies are gorgeous, golden-y brown, and vegan-tastic. they are the perfect combination of my two favorite cookies and, i can now officially say, my cookie trifecta is complete. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0151sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0151sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">these cookies have two kinds of fat (earth balance and vegetable oil) and three different sugars (raw, brown, and a little bit of granulated). these all get creamed together until they're light and fluffy before the next surprise ingredient gets added. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0156sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0156sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">flax! yup, my favorite ground meal makes a return as a substitute for eggs. all it takes is a 3:1 tablespoons water to flax meal ratio and around two minutes of time for the magic to happen. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0157sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0157sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">here's what the batter looks like after the fats and sugars have been creamed and the flax meal has been added and beaten in. the batter will get a little fluffier at this point, just like if you had used actual eggs. cool, huh?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0175sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0175sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">while you dream about how good these cookies are going to make your kitchen smell, here are some quick tips on how to maximize the deliciousness of this particular recipe. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">tip #1: soak your raisins in tap water for about an hour before you start baking. this will bring them back to life and make their flavor more pronounced. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">tip #2: these cookies spread a lot. like, a lot. my standard two teaspoon portion spread to cookies with about a four inch diameter, which fit around six to a cookie sheet. you could do tablespoon-sized cookies for a jumbo version, just make sure that you give these babies a little room to breathe. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">tip #3: i always find my vegan cookies to get soggy, a problem i'm still trying to figure out, but my solution to keep these crunchy was to leave them out in a single layer overnight. i actually never ended up bagging these at all because i was afraid their thinness would lead to quick breakage. if you have any ideas on how to prevent this minor issue i would love your advice!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>vegan oatmeal raisin lace cookies</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">yields 30 cookies</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/4 cup margarine</div><div class="separator" style="clear: both; text-align: left;">1/4 cup vegetable oil</div><div class="separator" style="clear: both; text-align: left;">1/2 cup packed brown sugar</div><div class="separator" style="clear: both; text-align: left;">1/4 cup raw sugar</div><div class="separator" style="clear: both; text-align: left;">2 tablespoons granulated sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon pure vanilla extract</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon flax meal</div><div class="separator" style="clear: both; text-align: left;">1/2 cup + 2 tablespoons all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon cinnamon</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon ginger</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon allspice </div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cup oats</div><div class="separator" style="clear: both; text-align: left;">3/4 cup raisins</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">directions:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. preheat oven to 350 degrees and line baking sheets with parchment paper. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. place raisins in small bowl and soak in room temperature water for the duration of the preparation process. in another small bowl stir together 1 tablespoon flax meal with 3 tablespoons water and let sit for 2 minutes. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. cream margarine, oil, and sugars with a stand mixer until light and fluffy. add flax mixture and continue to beat until fully incorporated. add vanilla.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. in a medium bowl whisk together flour, spices, baking soda and salt. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. gradually add dry ingredients to wet ingredients until well blended. stir in oats and raisins. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. drop dough onto lined baking sheets with enough room for spreading and bake for 10-12 minutes or until the edges brown and centers are set. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. remove from oven and let stand on baking sheets for 4-5 minutes. using an off set spatula, run blade between cookie and sheet to loosen and transfer to wire baking rack to cool. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information:</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>calories: 100, fat: 3.77g, sodium: 54mg, carbs: 16g, fiber: 1.14g, sugars: 8.35g, protein: 1.74g. </i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><b>thanks for reading & happy baking!</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><b>amanda</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com8tag:blogger.com,1999:blog-6932662832344389243.post-71913416335244587232011-03-06T18:49:00.000-05:002011-03-06T18:49:37.292-05:00deep dark brownies with white chocolate drizzle<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0275sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_0275sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">now, i'm not here to tell you that i'm a top chef. or an iron chef. i'm not even a rachael ray. but, i will say that these brownies are outstanding and maybe, just maybe, worthy of one of those titles. except the rachael ray one, she's down right annoying. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0121sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0121sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">the secret to my success* lies in using the cocoa with the highest percentage of cacao you can find. essentially, the darkest chocolate powder. this makes the brownies almost black in appearance and extremely rich in taste. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div>* note: i define success by how much batter gets eaten before anything actually gets baked. in this case, it was a lot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0142sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0142sm.jpg" /></a></div><br />
this recipe goes pretty smoothly until about halfway through where you will be told to randomly mix milk & cocoa into the batter. i'll be honest, the first time i made this i was caught a little off guard, with the general rule-of-baking-thumb being to mix the dry and wet ingredients separately until the very last step. but, i trusted the process and soldiered on. what i got was a semi-curdled chocolatey pudding that did not seem anywhere near brownie consistency.<br />
<br />
i'm here to tell you, don't do i what i did (which was panic). take a deep breath and know that this little hurdle is simply there to weed out those who couldn't handle the intense brownies to come. you can make it through this - i believe in you!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0145sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://img.photobucket.com/albums/v48/revolut/DSC_0145sm.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i generally line my pans with parchment or aluminum foil when i make brownies because one too many times i've been left with a brownie bottom with so many craters it looks like the face of the moon. by using a lining (versus spray), i can pull out my whole loaf without the fear of stickage.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">another helpful hint when it comes to brownies is to let them cool for as long as you can stand it. i let mine rest in the pan for almost a full hour before i slid them out and let them continue their journey to firm-dom on a wire rack. basically, you want them to be completely room temperature when you slice them up or risk there being a lot of crumbs and broken pieces.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0236sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://img.photobucket.com/albums/v48/revolut/DSC_0236sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i got a very oreo-vibe from this recipe, in both taste and appearance, so i decided to top them off with white chocolate drizzles. i actually wanted to title this recipe "faux-reo brownies", but i didn't know if that was just too cheesy. if i get enough support from the internet, though, i just might change it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">this recipe is also fantastic because of its versatility. while making it i was thinking about how delicious mint chocolate chips would be mixed in the dark chocolate, or walnuts, or a vanilla buttercream topping, or caramel, or sea salt, or potato chips! listen, sweet & salty is a thing. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">if you come up with a creative take on this base let me know!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>deep-dark brownies with white chocolate drizzle</b> (or, faux-reo brownies!) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">yields 2 dozen squares</div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="http://www.amazon.com/Cooking-Light-Complete-Cookbook-CD-ROM/dp/0848731972/ref=sr_1_6?ie=UTF8&qid=1299454456&sr=8-6">cooking light</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1/2 cup butter, softened</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups sugar</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon vanilla extract</div><div class="separator" style="clear: both; text-align: left;">2 large egg whites</div><div class="separator" style="clear: both; text-align: left;">1 large egg</div><div class="separator" style="clear: both; text-align: left;">2/3 cup unsweetened 100% cacao cocoa</div><div class="separator" style="clear: both; text-align: left;">1/2 cup skim milk</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. preheat oven to 350 degrees and line 13x9 inch pan with parchment or coat with cooking spray.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. cream butter and sugar together until fluffy. add egg whites and egg, one at a time, beating will afer each addition. add vanilla and combine.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. add cocoa and milk and beat - this is where it may appear curdled!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4. combine flour, baking powder, and salt in a separate bowl and mix with a whisk. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. add flour mixture to cocoa mixture 1/2 cup at a time on low speed until just combined. overmixing leads to tough brownies!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6. spoon batter into prepared pan and spread evenly.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. bake for 30-35 minutes or until set. cool for 1-2 hours.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8. optional: once completely cooled, slice with a serrated knife or pizza cutter into even squares. melt 1/2 cup white chocolate in microwave on low until melted. pour chocolate into a ziploc baggy, cut at tip, and drizzle onto brownies. place in refrigerator to set for 10-15 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>nutritional information:</i></div><div class="separator" style="clear: both; text-align: left;"><i><br />
</i></div><div class="separator" style="clear: both; text-align: left;"><i>cals: 142, fat: 5.22g, cholesterol: 19mg, sodium: 74mg, carbs: 22.4g, fiber: 1g, sugars: 14.72g.</i></div><br />
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as always, thanks for reading & happy baking!<br />
<br />
amanda<br />
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ps: oh! and check out the newly-created <a href="http://girlwhobakes.blogspot.com/p/about-girl.html">about me page</a> and my <a href="http://girlwhobakes.blogspot.com/p/recipe-index.html">recipe index</a>!amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com122tag:blogger.com,1999:blog-6932662832344389243.post-55988248614126426942011-03-04T22:08:00.000-05:002011-03-04T22:08:13.586-05:00quiche florentine<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0044sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="419" src="http://img.photobucket.com/albums/v48/revolut/DSC_0044sm.jpg" width="640" /></a></div><br />
i'm officially sick. i've been ignoring the tell-tale tickling in my throat for over a week because i've been so swamped at work, but whatever this is has officially arrived and i don't feel so hot.<br />
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now, i'm not the kind of person who can just lay around and recover. i actually tend to be more productive on my "sick days". i <i>need</i> stuff to do. so, when life handed me a cold i decided to make a quiche. and boy, was it exactly what the doctor ordered. warm, comforting, and light.<br />
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i made a mini-quiche with a four-or-five-inch-ish tart pan i have since i was only feeding two. the original recipe calls for a nine-inch pan, so i just halved the recipe. you decide what size is right for you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0070sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0070sm.jpg" width="424" /></a></div><br />
this was actually my first time making a quiche and i was surprised at how easily the dough for the crust came together really quickly. i didn't have any ceramic pie weights or dry beans so my crust rose a little more than i would have liked, but you live and learn.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0077sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0077sm.jpg" width="424" /></a></div><br />
along with being unable to take a sick day i am, probably unsurprisingly, a perfectionist. okay..maybe closer to a control freak. when i was in art school i found myself drawn to polaroids because they forced me to give up almost complete control over my images. now, i find trying new recipes evoking the same emotions in me.<br />
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without going on too much of a tangent, i find that a lot of food blogs only post immaculate and/or completed versions of their dishes, but i in no way want to be that kind of food blogger. i make mistakes, things get burned, frosting melts, and crumbs are usually everywhere. i want to include images of imperfection so that if you make a mistake you know you are definitely not alone, and so when you are in the middle of baking something and it looks curdled and gross you know that's just part of the process. i want to do this because those steps are, generally, when i totally panic because the example on my computer screen is pristine and i just have a mess on my hands. end tangent!<br />
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(this stream of consciousness came from my internal debate about whether to post a photo of a pretty sad and uneven looking quiche crust.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0082sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0082sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">a quiche secret that i had no idea about until today was that all the fillings (in my case, gruyere & spinach) go in before the egg mixture. it was a good thing i read the instructions thoroughly because i would more than likely have just mixed them in with the eggs and made some kind of weird yolky soup. so! remember this step!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0096sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0096sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">this thing came out of the oven warm, cheesy, and delicious. i ended up wrapping aluminum foil around my tart pan because of some crust malfunctions that led me to believe i would have egg leakage, which i ended up being right about. i will probably always wrap this tart pan before i bake it, but if you want to live life on the edge you can leave it foil-less.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0105sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0105sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">for my first attempt at quiche-making i thought this recipe was super successful. i spiced up the egg "batter" with nutmeg and cayenne and went with a florentine-style by adding gruyere cheese and spinach. you could mix this up by adding ham or veggie sausage, switching up the cheese, or customizing the spices. i will definitely be making this again soon.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>quiche florentine</b></div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;">yields 8</div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="http://www.eatingwell.com/recipes/quiche_lorraine_light.html">eating well</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">crust:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3/4 cup whole wheat pastry flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup all-purpose flour</div><div class="separator" style="clear: both; text-align: left;">1/4 salt</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon butter</div><div class="separator" style="clear: both; text-align: left;">3 tablespoons vegetable oil</div><div class="separator" style="clear: both; text-align: left;">1-2 tablespoons ice water</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">filing:</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 large eggs</div><div class="separator" style="clear: both; text-align: left;">4 large egg whites</div><div class="separator" style="clear: both; text-align: left;">3/4 cup skim milk</div><div class="separator" style="clear: both; text-align: left;">3/4 cup nonfat evaporated milk</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon nutmeg</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon pepper</div><div class="separator" style="clear: both; text-align: left;">pinch of cayenne pepper</div><div class="separator" style="clear: both; text-align: left;">1/2 cup gruyere cheese</div><div class="separator" style="clear: both; text-align: left;">1 cup frozen spinach, cooked and drained</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon parmesan cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>directions</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>1. to prepare crust: position rack in lower third of oven and preheat to 425 degrees.<br />
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2. whisk together flours and salt in a medium bowl.<br />
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3. melt butter in a small bowl in microwave. let cool slightly and stir in oil.<br />
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4. using a fork, slowly stir the butter-oil mixture in the flour mixture until it is crumbly. stir in ice water a teaspoon at a time until the dough holds together. knead the dough a few times in the bowl to help it come together. press the dough into a disk.<br />
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5. place the dough between two sheets of parchment or wax paper and roll into a 12-inch circle. remove the top sheet and invert the dough into a 9-inch pan. remove the remaining paper and patch any tears in the dough. fold the edges under at the rim and crimp.<br />
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6. line the dough with a piece of foil or parchment paper and fill evenly with pie weights or dried beans. bake for 7 minutes. remove the foil or paper and weights and continue to bake until lightly browned, about 3 to 5 minutes more. the crust will not be fully baked. let cool to room temperature on a wire rack.<br />
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7. the prepare filling, whisk eggs and egg whites in a large bowl. add milk, evaporated milk, nutmeg, salt, pepper, and cayenne, stirring gently to avoid creating bubbles.<br />
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8. to assemble and bake quiche: sprinkle cheese and spinach over the bottom of the prebaked crust. carefully pour in the filling. bake the quiche until a knife inserted in the center comes out clean, about 30-35 minutes. let cool on wire rack for 10-15 minutes before serving.<br />
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<i>nutritional information:</i><br />
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<i>calories: 222, fat: 9.65g, cholesterol: 65mg, sodium: 277mg, carbs: 21g, fiber: 1.33g, sugars: 3.15g, protein: 11g. </i><br />
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<b>thanks for reading & happy baking!</b><br />
<b><br />
</b><br />
<b>amanda</b>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com11tag:blogger.com,1999:blog-6932662832344389243.post-65815565077427624872011-03-02T22:46:00.000-05:002011-03-02T22:46:11.195-05:00turkey & spinach stuffed shells<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1046sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_1046sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i love target. like, love target. why do i adore this megastore so darn much? because i can go there and get a new pair of jeans, granola, a lock for my suitcase, foam core, and a bottle of wine (my target now has WINE!) all in one trip. and for a girl who considers herself a productivity specialist, this absolutely rules.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">to bring this introduction all the way home, i consider my le creuset french oven like a culinary target - it does pretty much everything and helps me get things done super fast. now, when we first got this giant green monster i was nervous about using it because i didn't fully understand its power. now that i do i'm completely crazy for it!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">stuffed shells is one of my favorite meals to use this bad boy for because it can go from boiling pasta and browning meat on the stove right into the oven, which basically makes this a one-pan dinner. plus, you can make it in advance, store it in the fridge, and heat it up whenever you're ready for a delicious and super healthy meal.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">(i promise i was not paid to say any of that!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1065sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_1065sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i lightened up the original recipe by using lean ground turkey, light ricotta cheese, and a ton of spinach. i'm actually a five year old trapped in a twenty-something's body and have to hide my vegetables to this very day, but the cheese and the carbs do an excellent job of that. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/uncookedshellssm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v48/revolut/uncookedshellssm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">i usually make this meal for just two people, but it would be super simple to double or triple the recipe and make enough for a crowd. i generally make five or six shells per person, which is generally more than enough, but you can adjust the quantity as you see fit!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1077sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_1077sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">one of my other sneaky-veggie-tricks is using a pasta sauce that is low in calories but high in vegetables and flavor. next time you're at the grocery store sneak a peak at the back of the sauce jars, the caloric range can be very surprising. checking on these amounts can be one way to cut a pretty significant amount of unnecessary junk out of your meal. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1129sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_1129sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">nothing finishes off these shells like freshly grated high-quality cheese and a glass of red wine. dinner is served!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0042sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0042sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">my boyfriend finished a seventy page paper and asked for a little treat, which i thought he totally deserved! i really wanted to use the six inch pan i picked up a few weeks ago, so i made a healthified milk chocolate cake and topped it with a lighter version of my signature buttercream. it's definitely not the most gorgeous cake i've ever made, but the tiny factor is extremely adorable and i wanted to include it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">side note: i'm not sure how often i'm going to be doing savory dishes, this is a sweet-treat blog after all, but because this dish is technically baked i thought it might be a nice change of pace.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>turkey & spinach stuffed shells</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">serves 2</div><div class="separator" style="clear: both; text-align: left;">adapted from <a href="http://www.thecomfortofcooking.com/2011/01/turkey-and-spinach-stuffed-shells.html">the comfort of cooking</a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>ingredients</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">12 jumbo pasta shells, cooked and drained</div><div class="separator" style="clear: both; text-align: left;">1 cup frozen chopped spinach, defrosted</div><div class="separator" style="clear: both; text-align: left;">5 ounces ground turkey</div><div class="separator" style="clear: both; text-align: left;">1/3 cup onion, diced</div><div class="separator" style="clear: both; text-align: left;">1/2 cup low fat ricotta</div><div class="separator" style="clear: both; text-align: left;">1 egg white</div><div class="separator" style="clear: both; text-align: left;">1/2-1 garlic clove, minced</div><div class="separator" style="clear: both; text-align: left;">1 cup pasta sauce</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>directions:</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. cook shells and spinach according to the package directions. drain and squeeze spinach of excess moisture. meanwhile, brown ground turkey and onions in a pan over medium-high heat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2. mix spinach, ricotta cheese, egg white, garlic, turkey and onion in a medium-sized bowl. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3. preheat oven to 375 degrees and coat the bottom of baking dish with 1/2 cup of pasta sauce.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>4. fill shells with mixture, about a tablespoon a shell, and place in coated baking dish. when all are filled and in dish, pour remaining pasta sauce over shells.<br />
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5. cover dish with oven-safe lid or aluminum foil and bake for 30 minutes, or until warm and bubbly.<br />
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<i>nutritional information:</i><br />
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</i><br />
<i>calories: 423, fat: 12g, carbs: 51g, protein: 34g, cholesterol: 50mg, fiber: 6g.</i><br />
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<b>thank you for reading & happy baking!</b><br />
<b><br />
</b><br />
<b>amanda</b><br />
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ps: i'm still trying to find my groove and figure out what i want my blog to look like, especially in terms of ease of use and simple design, so i'm making some adjustments. let me know what you all think!amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com12tag:blogger.com,1999:blog-6932662832344389243.post-5353619230837142462011-02-27T21:42:00.002-05:002011-03-02T22:54:48.084-05:00cinnamon sugar donut muffins!<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1014sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_1014sm.jpg" width="640" /></a></div><br />
these donut-muffin hybrids (duffins? monuts?) may not be the most beautiful things to come out of my kitchen, but they sure are some of the most delicious. seriously, they're tied with my new favorite leave-in conditioner for "things that have completely rocked my weekend."<br />
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if you're not convinced yet, i've narrowed down the top 5 reasons why you should drop what you're doing and make these right now:<br />
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1. you don't need any fancy kitchen gadgets to make these, just a few bowls and good whisk. sometimes i dread lugging out the stand mixer and consider mixing ingredients together a form of exercise. well, it kind of is! strength training? anyone?<br />
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2. you also don't need a donut pan. don't get me wrong, they are totally cute and very popular but go against my rule of only buying kitchen gadgets that serve more than one purpose<br />
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3. they are totally kid-friendly and come together in an hour. none of the pesky waiting around to start enjoying cinnamon-sugary bliss.<br />
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4. i cut the calories and fat from the original recipe a tremendous amount by substituting a few ingredients. this means, guiltless donut consumption! (when was the last time THAT happened?)<br />
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5. last but not least, they are 100% delicious and perfect at any time of the day. also, who could turn down a DONUT shaped like a MUFFIN?<br />
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i know you probably haven't made it to the end of the list without running to your kitchens to throw this together, but i'll continue with the post for when you come back, donut in hand.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0952sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0952sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">though i don't consider myself a "low fat" or "light" baker, i do have a few tricks up my sleeve on how to cut some of the unnecessary bad-for-you ingredients from baked goods. one great trick is substituting unsweetened applesauce for oils, which i did in my modified version of this recipe. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">to use this technique, just put however much applesauce your recipe calls for in a sieve over a bowl and let it sit for 15-20 minutes. gravity will pull the majority of the moisture out of the applesauce, which would otherwise make your final product overly runny. if you don't have a sieve, you can mimic the effect by putting the applesauce between several layers of paper towels. it's a little messier, but it works!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0971sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0971sm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>these babies puffed up a lot, so i was glad that i only filled the tins up halfway. i used paper liners for the bigger version of the donuts (i ended up making minis too!) because i'm taking them to work and feel weird handing out unwrapped baked goods, but i think it takes away from their beauty a little. feel free to scrap the liners and just give your muffin tins a good spray before adding the batter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/dipsm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v48/revolut/dipsm.jpg" width="640" /></a></div><br />
another way i cut the calories from these was by not submerging the entire donut in butter before rolling it in cinnamon sugar. instead, i just dunked the tops! i don't feel like i lost any of the effect or taste at all, but you can feel free to coat your entire donut if you're feeling crazy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_1001sm.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_1001sm.jpg" width="640" /></a></div><br />
this recipe was so easy to make and would be a quick and easy brunch treat to whip up some lazy morning. they are also super versatile and could be just as easily glazed or stuffed with jelly - my personal favorite. the few substitutions i made didn't detract at all from the flavor or taste, but instead just cut the calories down from 275 to 162 - an enormous difference.<br />
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<b>cinnamon sugar donut muffins</b><br />
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adapted from <a href="http://thepioneerwoman.com/tasty-kitchen/recipes/breads/muffins-that-taste-like-donuts/">tasty kitchen</a><br />
yields 12-13 standard-sized muffins (or 3 dozen mini-muffins)<br />
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ingredients:<br />
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1 3/4 cups all purpose flour<br />
1 1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon nutmeg<br />
1/2 teaspoon cinnamon<br />
1/3 cup unsweetened applesauce, strained<br />
1 tablespoon vegetable oil<br />
3/4 cups granulated sugar<br />
1 large egg<br />
3/4 skim milk<br />
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for the topping:<br />
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2 tablespoons melted butter<br />
1/4 cup granulated sugar<br />
2 teaspoons cinnamon<br />
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1. strain applesauce via sieve or paper towels for 15-20 minutes.<br />
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2. combine flour, baking powder, salt, nutmeg, and cinnamon in a bowl and set aside.<br />
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3. in a large bowl, whisk together applesauce, oil, sugar, egg, and milk until combined.<br />
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4. slowly add dry ingredients to wet ingredients and whisk together until no large lumps remain.<br />
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5. scoop into muffin tins and bake at 350 degrees for 15-17 minutes. (mini versions only need to bake for 7-8!). do not over-bake!<br />
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6. while your donuts are baking, melt butter in a heatproof bowl in the microwave. in a separate dish, mix together sugar & cinnamon until combined.<br />
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7. take donuts out of the oven and let rest for 1-2 minutes. while still hot, shake out of muffin tins. dip tops into butter, then sugar mixture, then let dry on wire rack for 5-10 minutes.<br />
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<i>nutritional information:</i><br />
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<i>calories: 162, fat: 3.25g, cholesterol: 21mg, sodium: 159mg, carbs: 30g, fiber: 1g, sugar: 16g, protein: 2.75g. </i><br />
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<b>before i go, i'd like to say a quick "thank you" to all the new readers that have been visiting my blog recently. welcome! if you have any questions, comments, suggestions, or requests, please feel free to get in touch via comment or at <a href="mailto:girlwhobakes@gmail.com">girlwhobakes@gmail.com</a>. also, if you would like to know more about why i started this blog, or why i have all the nutritional information listed for my recipes, please check out my first entry <a href="http://girlwhobakes.blogspot.com/2011/01/youve-got-to-start-somewhere.html">right over here</a>. </b><br />
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<b>as always, thanks for reading & happy baking!</b><br />
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<b>amanda</b>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com22tag:blogger.com,1999:blog-6932662832344389243.post-60039596098902351242011-02-26T20:49:00.001-05:002011-03-02T22:54:03.639-05:00oatmeal dark chocolate chip cookies (with flax!)<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0937sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0937sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">after an extremely long week, i wanted to make a comforting-yet-healthy treat to compensate for the half dozen mini-cupcakes, white wine, and pizza i've consumed recently. i went straight to a crispy on the outside and chewy on the inside cookie with dark chocolate chips (delicious & healthier than the milk version), oatmeal and my secret ingredient - flax.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/flaxsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v48/revolut/flaxsm.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>now that i have you hooked, let's talk about flax. this stuff is one of those hippy foods that i never thought i would have in my kitchen, much less try to somehow pack into everything i eat. seriously - a substitute for bread crumbs, sprinkled in oatmeal and yogurt, it can even be used as an egg substitute! its got omega 3s (lowers cholesterol & blood pressure), works as an antioxidant and has tons of fiber. it's win-win - promise. you can get a big bag at trader joe's for a few dollars. you won't regret it!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0886sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0886sm.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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these cookies came together super quickly in just a few steps. you can totally adjust the spices to your liking with these, which makes the recipe a great and healthy base that you should keep in your back pocket. a crucial part of this recipe is using sea salt, which i think adds oomph to anything with chocolate - especially cookies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/bowlsm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://img.photobucket.com/albums/v48/revolut/bowlsm.jpg" width="640" /></a></div><br />
i used brown sugar in these because, well, i think it's like sugar - but better. i went light brown, but you could totally use dark brown and up the molasses-factor. (side note: this is a half batch that made around 15, so if you do a full batch prepare for about double this size!).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0895sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0895sm.jpg" width="640" /></a></div><br />
whenever trying a new cookie recipe i like to bake them at different times and with different strategies (i.e. chilling, flattening, etc.) to see what works best with the dough. these i baked in rounded 2 teaspoon portions and in 9 minutes they turned into this gorgeous golden brown. i like mine a little crispier, so i would probably go 10 minutes next time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0910sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://img.photobucket.com/albums/v48/revolut/DSC_0910sm.jpg" width="640" /></a></div><br />
these cookies are delicious, wholesome, and for around 90 calories a pop they are a caloric bargain.<br />
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onto the recipe!<br />
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<b>oatmeal dark chocolate chip cookies (with flax meal!)</b><br />
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makes about 30 cookies<br />
<a href="http://nourishnetwork.com/2010/02/22/thin-and-chewy-oatmeal-cookies/">adapted from the nourish network</a><br />
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ingredients:<br />
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3/4 cup whole wheat flour<br />
1/4 cup ground flaxseed<br />
1/2 cup oats<br />
1 teaspoon baking soda<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon allspice<br />
1/4 teaspoon ginger<br />
1/2 teaspoon sea salt<br />
4 ounces butter, softened<br />
2/3 cup packed light brown sugar<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
1 1/2 cup dark chocolate chips<br />
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directions:<br />
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1. preheat oven to 350 degrees fahrenheit.<br />
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2. in a medium bowl whisk together flour, flax, oats, baking soda, spices and salt.<br />
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3. cream together butter and brown sugar until light and fluffy. add egg and vanilla and combine.<br />
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4. add dry ingredients 1/2 cup at a time until incorporated but not over-mixed. stir in chocolate chips.<br />
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5. drop rounded scoops onto a lined cookie sheet and bake for 9-10 minutes.<br />
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<i>nutritional information:</i><br />
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<i>calories: 90, fat: 5g, cholesterol: 12mg, sodium: 39mg, carbs: 11.24g, fiber: 1g, sugar: 7.8g, protein: 1.15g.</i><br />
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<b>thank you for reading & happy baking!</b><br />
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<b>amanda</b>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com14tag:blogger.com,1999:blog-6932662832344389243.post-83082346882770960412011-02-25T18:05:00.000-05:002011-02-25T18:05:28.445-05:00a quick check-in!<div class="separator" style="clear: both; text-align: center;"><a href="http://img.photobucket.com/albums/v48/revolut/DSC_0801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://img.photobucket.com/albums/v48/revolut/DSC_0801.jpg" width="424" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">it seems i have gone m.i.a. from my favorite little corner of the internet. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">last weekend involved a speedy trip down to dc to visit my family and be stuffed full of my all-time favorite pizza & my wonderful mother's cuban food. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">as soon as i got back i had an enormous event at work that i am happy to report went off without a hitch, but that i am still recovering from. quite literally, actually. my feet are not pleased about having spent the night in heels.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">anyway, i hope you are all doing well out there and that your lives have been a little less hectic than mine. if they haven't been, i hope you're napping right now and not reading this silly update. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">either way, i have a few recipes that i'm excited to try this weekend - so check back soon! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">amanda</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">ps: i've recently received some really lovely and flattering feedback about this site from folks and wanted to send out a general "thank you!" to every one who has been supportive of girlwhobakes. as always, if you have any questions or advice or requests i'd love to hear from you! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>amandahttp://www.blogger.com/profile/13990851919491651963noreply@blogger.com1