Posts Tagged ‘dessert’

Sourdough Snickerdoodles

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Adapted from about five other recipes that just didn’t suit.

Ingredients:

  • 1 cup raw sugar
  • 1/2 cup coconut oil, butter, or butter substitute of choice
  • 1 egg
  • 1 cup sourdough starter
  • 1 teaspoon vanilla extract
  • 1 cup white flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 teaspoons baking powder
  • Topping:  1/4 cup raw sugar & 2 teaspoons cinnamon

What to do:

  • Preheat your oven to 350F.
  • Lightly grease two cookie sheets.
  • Beat the coconut oil/butter with the sugar until smooth.
  • Add the egg, sourdough starter, and vanilla, mix well.
  • Add the dry ingredients.
  • Now check your dough.  You want it to be sticky but handle-able.  Too dry?  Add a little water.  Too sticky?  Add a little flour.
  • Take a plate and sprinkle the 1/4 cup raw sugar over it.  Then sprinkle the cinnamon on top of that.
  • Roll dough into balls about 2 inches in diameter then roll them in the cinnamon & sugar mix.
  • Bake 12 to a cookie sheet for 12-15 minutes.
  • Allow to cool for 5 minutes, then transfer to racks.

I’ve tried making these with 1/4 cup cocoa powder and 1/2 cup chocolate chips and was underwhelmed.  As snickerdoodles, they’re transcendent.

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Houghton Family Persimmon Pudding

For two years, Michael tried to properly describe persimmon pudding to me.

“It’s not a cake.  Or a pudding.  Or uh.  It’s really dark, dense, sticky, and soooooo gooooood.”

I would just take his word for it.

Then his mom handed me the recipe, and everything changed.

I had never really played with Hachiya persimmons before.  They’re the ones that you have to allow to get all gross and goopy before you can use them for anything, so the appeal was low.  Now I have persimmon pudding.

This recipe only has a tiny amount of wiggle room.  It’s prepared a certain way for a certain outcome.  Please follow the directions before going your own way!

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Ingredients:

  • 1 cup sugar (I use Raw turbinado sugar.)
  • 1 cup flour (Any gluten-free flour mix is fine.  I use a standard rice flour mix and add 1/2 tsp xanthan gum.)
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt (Pink Himalayan is great for baking!)
  • 1 teaspoon cinnamon
  • 1 cup persimmon pulp
  • 3 tablespoons hot water
  • 2 tablespoons melted coconut oil (or shortening or butter)
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1/2 cup chopped dates
  • 1/2 cup chopped nuts (I highly recommend walnuts for this recipe.)

What To Do:

  1. Preheat the oven to 300F
  2. Put a baking dish with 1-inch of water in it at the bottom of the oven (you’re going to steam your pudding)
  3. Mix the dry ingredients together
  4. Add and mix the wet ingredients
  5. Add the raisins, dates, and walnuts, stir in carefully
  6. Pour into a well-greased loaf pan
  7. Bake/steam for 2 hours until the pudding is nearly black and has pulled away from the sides of the dish as pictured above.

Important Tips:

  • This recipe seems to come out better when it’s doubled.
  • About 5 Hachiya persimmons will yield you about 2 cups of pulp.

The smell of persimmon pudding baking in our house for two hours drives us nearly mad, but the wait is totally worth it.  This is fruitcake done right!

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Low-Sugar High-Protein Vegan Cookies

STOP!  These cookies are yummy, I promise!

The great thing about seeds is they’re affordable (look in the bulk bins at your local health food store, or find them at a farmer’s market), packed with protein and nutritious oils, and less likely to cause allergic reactions than nuts.

These cookies are PACKED with delicious seeds.

Ingredients:

  • 1/2 cup coconut oil (or vegetable shortening)
  • 1/3 cup brown sugar (I use organic evaporated cane juice)
  • 1/3 cup coconut nectar (a new find of mine!  It’s low-glycemic and not highly processed like agave is.   I’m sure brown rice syrup would work here, too)
  • 2 tablespoons chia seeds
  • 1 tablespoon milk of your choice or water
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 cup oats
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup raisins (or chocolate chips, or chopped dried fruit of your choice)

What to do:

  • Beat the coconut oil, sugar, syrup/nectar, milk, vanilla, and chia seeds until creamy.  It’s really important to have the chia seeds in there so they’ll hydrate and stick things together like an egg would.
  • Mix the flour, oats, seeds, baking powder, baking soda, cinnamon, and salt in a separate bowl.  Add it slowly to the wet mixture.
  • Stir in raisins/fruit/chocolate chips.
  • Lightly grease a cookie sheet and roll about 2 tablespoons of dough into a sphere, then flatten lightly.  These cookies won’t spread much!  Bake 12 at a time at 350F for about 12 minutes.  Allow to cool at least 5 minutes before taking them off the cookie sheet.

I opted for chocolate chips in mine. Chocolate chips from Trader Joe’s are vegan friendly, but not soy-free.

Oatmeal Apple Bars

These are soft, moist, crumbly, and bland but not in a bad way.   They’re just mostly oatmeal and not your typical rich & sugary cookie bar.  It was a good way to use my green Gravensteins apples.

Ingredients:

  • 1 egg
  • 1/2 cup softened butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 2 1/2 cups oats
  • 1 cup whole wheat flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 2 finely chopped apples (a food processor comes in handy here)

What I Did:

  • Preheat the oven to 350F.
  • Beat the butter & sugar until creamy, add egg.
  • Add the vanilla, oats, apple, and dry ingredients.
  • Spread into a greased 9×13 inch pan, sprinkle with more cinnamon and drizzle with honey.
  • Bake 25-30 minutes.

Not quite a cake, not quite a cookie, not quite a granola bar!

Carrot Cake

What better way to use the huge CSA carrots and fresh Farmer’s Market eggs?

The Perfect Carrot Cake

Ingredients:

  • 2 cups flour
  • 2 cups brown sugar
  • 2 tablespoons cinnamon
  • 1/4 teaspoon nutmeg, allspice, and cardamom
  • 2 teaspoons baking powder
  • 1 1/2 cups cooking oil
  • 4 eggs
  • 3 cups grated carrot

What I Did:

  • Combine dry ingredients
  • Add eggs
  • Add oil and carrots
  • Bake in a greased 9×13 inch pan (or two round cake pans or 24 muffin tins) at 350 for 40 minutes, or until a toothpick inserted comes out clean.
  • For the muffin tins, I baked them for 25 minutes.

This recipe is absolutely perfect: moist, fluffy, flavorful, and when you put a dozen of them in front of 3 20-something guys they have the ability to disappear in seconds.

Coconut Pear Granola Bars

Gluten-free granola bars for Michael.

Ingredients:

  • 2 cups certified gluten free oats
  • 3/4 cups flax meal
  • 1/2 cup chopped walnuts
  • 1/2 cup flaked unsweetened coconut
  • 3/4 cup roasted & salted pepitas
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 tablespoon molasses
  • 3 tablespoons olive oil
  • 1/2 cup chopped dried pears
  • 1/2 cup raisins

What I Did:

  • Toast the oats, nuts, and coconut on a metal 11×15.5 baking sheet at 350F for about 5 minutes, stirring every minute.
  • Simmer sugar, honey, oil, and molasses in a medium sized heavy bottomed pan on med heat until the sugar is completely dissolved.
  • Stir in the oats well, remove from heat.
  • Stir in remaining ingredients.
  • Grease a sheet of waxed paper and place in a metal pan (I use the same 11×15.5 metal baking sheet, it’s cool by the time I get to this step) .
  • Empty contents of the pot onto the paper, and cover with another greased sheet of waxed paper.
  • Spread it out and press it down REALLY HARD (this is why you use a metal pan and not glass or ceramic).  Use a mallet or rolling pin.  It should cover the entire baking sheet.
  • Set aside and allow to set for at least two hours (the most difficult part, really).
  • Cut into desired shapes, store air-tight layered between waxed paper (you can save cracker & cereal bags and cut them just for this purpose!)

I’m going to make a batch for myself without the gluten-free oats.  They were kind of pricey.  But at $8 for 2lbs we got a better deal at Andy’s Food Market than we could find online.

Granola Bars

If you’re looking for a sweet treat that doesn’t have high fructose corn syrup or preservatives, and also happens to be rather nutritious, look no further!

I’ll admit openly that this recipe has nothing to do with CSA.  It can, however, have a LOT to do with your local farmer’s market.  The one near me almost always has honey, nuts, seeds, and dried fruit available.  I even plan on dehydrating my own fruit soon, so I could potentially dehydrate apples, pears, and berries from my CSA box!

Version One:

Ingredients:

  • 2 cups oats (you can toast these by spreading them evenly on a baking dish and putting them in a 350 oven, just take them out and stir them often and KEEP AN EYE ON THEM)
  • 3/4 cups wheat germ or flax meal
  • 1 cup chopped toasted nuts (walnuts, peanuts, pecans, cashews, hazelnuts, etc)
  • 3/4 cup toasted seeds (pumpkin, sunflower, etc)
  • 2/3 cup brown sugar
  • 1/2 cup honey
  • 1 tablespoon molasses
  • 2 tablespoons butter or vegetable oil
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt (skip this if you’re buying already salted nuts/seeds)
  • 8 oz dried fruit (raisins, cranberries, chopped apples, figs, dates, pineapple, mangoes, etc)

What I Did:

  • Toast the oats, nuts, and seeds if you want/need to.
  • Simmer sugar, honey, butter/oil, vanilla and molasses in a med/large heavy bottomed pan on med/low heat until the sugar is completely dissolved.
  • Stir in the oats well, remove from heat.
  • Stir in remaining ingredients.
  • Grease a sheet of waxed paper and place in a metal pan.
  • Empty contents of the pot onto the paper, and cover with another greased sheet of waxed paper.
  • Spread it out and press it down REALLY HARD (this is why you use a metal pan and not glass or ceramic).  I use a wooden mallet.
  • Set aside and allow to set for at least two hours (the most difficult part, really).
  • Cut into desired shapes, store air-tight layered between waxed paper (you can save cracker & cereal bags and cut them just for this purpose!)

Other stuff to try:

  • Cinnamon, nutmeg, ginger, cardamom…
  • Coconut

Version Two:

Ingredients:

  • 2 cups oats (you can toast these by spreading them evenly on a baking dish and putting them in a 350 oven, just take them out and stir them often and KEEP AN EYE ON THEM)
  • 3/4 cups wheat germ or flax meal
  • 1 cup chopped toasted peanuts
  • 3/4 cup toasted seeds (pumpkin, sunflower, etc)
  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 3 tablespoons peanut butter
  • 2 tablespoons butter or vegetable oil
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt (skip this if you’re buying already salted nuts/seeds)
  • 8 oz chocolate chips

What I Did:

  • Toast the oats, nuts, and seeds if you want/need to.
  • Simmer sugar, honey, butter/oil, vanilla and peanut butter in a med/large heavy bottomed pan on med/low heat until the sugar is completely dissolved.
  • Stir in the oats well, remove from heat.
  • Stir in remaining ingredients.
  • Grease a sheet of waxed paper and place in a metal pan.
  • Empty contents of the pot onto the paper, and cover with another greased sheet of waxed paper.
  • Spread it out and press it down REALLY HARD (this is why you use a metal pan and not glass or ceramic).  I use a wooden mallet.
  • Set aside and allow to set for at least two hours (the most difficult part, really).
  • Cut into desired shapes, store air-tight layered between waxed paper (you can save cracker & cereal bags and cut them just for this purpose!)

I make these pretty often.  Tonight was my first time trying the peanut butter chocolate chip ones, and I took pictures to help you out with the steps: