When your neighbor tells you to pick as many raspberries as you can, well you go pick as many raspberries as you can. Just a few houses down the street, she has a yard full of the heaviest fruited raspberry bushes that have seen. So I grabbed my biggest mixing bowl and went at it. So many raspberries, they were basically falling off into the bowl (and into my mouth). Fresh raspberries, there is not much better.
And she wants me to come back for anther round. We have good neighbors.
I had quite the raspberry loot. The mr and I ate some (maybe too many), froze some, and then I made danishes for no other reason then I wanted to. And that was a just decision because everyone loves a good danish.
And these were good, or sooo good, according to the mr. He ate half while the other half were demolished when I brought them to my moms for dessert which was the plan so it worked out. People and their danishes. It%u2019s a thing you know.(No, not really)
Now to the danishes!
The stuff. Fresh raspberries (You can use frozen or if you really want, raspberry jam) flour, sugar, salt, plant milk, oil, yeast, a lemon, powdered sugar, vanilla. and that is it.
Start with mixing the yeast with the oil, milk, and sugar in a large bowl. Add in the flour and slat ads mix mix mix until you can%u2019t mix no more.
Dump onto a floured surface aaaaaanf. Knead. 5-8 minutes until the dough is all soft and smooth and uniformly dough.
Place the dough into cleaned bowl and cover. Set somewhere warm to rise.
In the mean time, make raspberry jam. Place raspberries and sugar into a pot and cook down until mixture is thick and jam like. Once the mixture sticks to a spoon like warm jam, turn heat off and let cool.
Dump dough out and cut into 12 equal pieces. Roll each piece into ball then roll out into a dish about a 1/2 inch thick.
Place dough disks onto splat or parchment lined baking sheet then indent each dough disk with a spoon or your fingers. Dollop a good plop of raspberry jammy into said intents. Once they are all jammed, pop them into the oven to bake. 15-18 minute should do it.
Look at those. Get them out of the oven and on to a wire rack for cooling time.
Make glaze. Sugar, lemon zest, vanilla, and lemon juice Mix until combined and yeah, that it glaze.
Drizzle the glaze all over those lovelies.
And then you eat becucae that is why you made them.
Share with your people. Or just eat them all to yourself, you made them and they are yours.
-C
makes 12
4 cups of all purpose flour
1 teaspoon salt
2 teaspoons yeast
1 cup room temperature plant based milk
1/2 cup neutral oil
1/3 cup white sugar
For raspberry jam
1/4 cup white sugar
2 cups fresh raspberry
For glaze
1 lemon
1 1/2 cups powdered sugar
splash of vanilla
In a large bowl combine the yeast, sugar, oil and milk. Really mix well and let sit for a minute to just get yeast activated. Dump in flour and salt and mix with a wooden spoon or whisk until it becomes to hard to stir. Dump mixture onto a lightly floured surface and knead dough for about 5-8 minutes or until the dough is soft and smooth. Place dough in a clean bowl and cover and let rise for about an hour or so or until the dough doubles in size.
While dough is rising, make raspberry jam. Mix raspberries and sugar together into a pot and place on medium heat on stove. Let cook for a couple minutes and once the raspebrries start to break down, stir. Let mixture cook down for about 10 minutes, stirring often, until the mixture becomes thick and sticks to a spoon like warm jam should. Take off heat and let cool.
Preheat oven to 350
Once dough has doubled in size, dump onto it onto a floured surface and with a knife or dough scraper, cut into 12 equal sized pieces. Roll each piece into a ball then flatten out into a disk about 1/2 inch thick. Place dough disks on a parchment or splat mat lined baking sheets (you will need 2). With a spoon, lightly push a intent into the center of each disk then place a good plop or the cooled raspberry jam into the intent. Once all the dough has its berries, place the baking sheets into the oven to bake, for about 15-18 minutes, or until the danishes are a nice golden brown.
When they are done baking, remove from oven and place on wire rack to cool.
While cooling, make the glaze. Zest lemon and place in a bowl with the powdered sugar and vanilla. Add in half the juice of the lemon and stir until completely combined. If the mixture is too thick, add more juice, to thin, add a little more powdered sugar.
And once the danishes are cooled, drizzle on the glaze. And then thats it. You can eat them now.
Any left over why are there left overs?) should be stored in a airtight container for a few days at room temp or in the fridge . They also freeze well.
It started a few nights ago when I was eating my after dinner dessert snack. A big bowl of fresh strawberries. But there was something missing. I wanted a little something else to add to my dessert so I opened the freezer to see if there was any frozen bananas. What caught my eye was the bag of peas. And it just seemed right so I poured some into a bowl, dumped hot water on them to thaw, and mixed them into the bowl with the strawberries. Now I got to tell you, it was one of the most satisfying delicious desserts I have had in a long time. Think about it. Peas are sweet and creamy and strawberries are sweet and tart. The combination might seem a little strange but haven%u2019t we learned by now that I am always right about flavors? HAHA. But really. It%u2019s one of my new favorite snacks.
Now how to share my newfound love of peas and strawberries? Well cake of course. I figured people are less hesitant to try new flavor combinations when in cake form because everyone wants cake. And I was right. Plus it is a real looker if I do say so myself. Bright green cake with bright red strawberry glaze. A spring time snack with the spring time feels. Everything about this cake is right on point with all the things. And it is super fast and easy to make to boot because it%u2019s all thrown together in a blender.
You really can%u2019t go wrong here friends. And if you happened to be needing a little something something to snack on with your mama this weekend, well I think you just found the perfect snack.
Now to the cake!
The stuff. Peas,strawberrie jam of perceives (I had just made it so it is still warm) Flour, sugar and powdered sugar, baking soda and powder, salt, oil, and vinegar.
Super easy here. Place peas into blender and blend until smooth. Add oil and sugar and blend until incorporated. Then add in all the dry. Before you blend, take a spoon or spatula and hand mix it a little. Add in a cup of water and vinegar then pulse until incorporated. Don%u2019t over blend it or else it will be tough.
Pour batter into a well greased pan and pop into a hot oven. Bake.
Afer about 25 minuts, check for doneness. When the fork or tester comes out clean, it is done!
Pop cake out and let cool on a wire rack.
And glaze. Warm up the jam in the microwave on on stove until loose then mix jam with powdered sugar.
When the cake has cooled, grab a fork and stab holes all over so when you pour glaze on it will kind of seep into said holes.
Pop cake back into pan (or don%u2019t if you dont want too) and pour glaze all over top.
A dusting of powdered sugar for looks and done and done. Cut into squares, pop a piece on a plate, and snack away.
-C
makes a 9×9 cake
2 cups all purpose flour
3/4 cup white sugar
1 1/3 cups sweet peas (fresh or frozen and thawed)
1 cup water
1/3 cup oil
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vinegar
1 cup powdered sugar
3 tablespoon strawberries jam or preserves
Preheat oven to 350
Place peas into blender ans blend until smooth. Add in oil and sugar and blend until incorporated. Next add in baking soda and powder and then flour on top. Grab a spoon or spatula and mix a little to give the batter a head start then add int he water and vinegar. Pulse in blender for a few seconds, scrap sides, then pulse again until it just become a cohesive batter. Don%u2019t oven blend it or that cake will be tough.
Pour batter into a well greased 9×9 baking tin and place into hot oven. Bake for about 25 minutes or until golden brown and a tester comes out clean. When it is done, pop out of oven and pop cake out of tin to cool on a wire rack.
Once cake is cooled, place back into baking pan. Mix together the powdered sugar and jam then either microwave it or heat on stove for 30ish seconds until warmed and pourable. Grab a fork and stab holes all over top of cake then pour glaze all over.
Sprinkle some more powdered sugar on top for looks, but other then that, it%u2019s now time to eat.
Cake that is not eaten is best keep at room temperature for 2-3 days. Can be frozen too.
I don%u2019t really understand the pineapple Easter correlation. I think it might have something to do with ham, but you know what, I really don%u2019t care that much to figure it out. (Okay, I googled it and it is ham related.)
So no ham here but I am all about the pineapple. Last week when I did my grocery shop there were a shit ton of pineapples on sale, so I grab a few figuring that me and the mr would eat them for next week or so. Up until last week, I was positive that the mr really liked pineapple. Until I cut one up. Turns out the mr , for some reason, now doesn’t like pineapple that much. What. the, HELL!? This was new news to me. I swear he just says these things to piss me off, but whatever, I guess he is not a fan anymore and it just means more pineapple for me.
But I also made a cake with some of the pineapple because I had so much and also I just wanted to bake a cake. And guess what, turns out the mr does like pineapple, just as long it is in cake form. I should have known.
To the upside down cake!
The stuff. A pineapple, flour, baking soda and power, salt, brown sugar, coconut oil, vanilla and apple cider vinegar.
Cut up pineapple. If you want to get fancy, garb a cookie cutter and cut out pineapple shapes for the upside down part. Or just cut up 1/2 inch slices or rings. however you want.
Get the pan ready. Grease a pan, add a parchment bottom. place about a tablespoon coconut oil into pan and coat bottom of pan then evenly sprinkle in about 1/2 cup brown sugar. Layer in your pineapple.
In a large bowl, whisk together the dry ingredients%u2026 (a bowl bigger then mine)
Place pineapple into blender (use scraps if you have them) and blend until smooth. Add in the brown sugar, coconut oil, vanilla, and vinegar and blend until combined.
Pour wet into dry and whisk until combined.
Pour batter over pineapple and into the oven it goes.
Oooooh. Cake. Are you just so excited! You should be, it is an exciting time.
Give it a few minute before flipping it.
Flipped and revealed. So pretty!
Now it%u2019s cake time so get down on it.
-C
makes a 12 round or 9×13 inch rectangle cake
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup brown sugar plus 1/4 cup
1/2 cup warm coconut oil plus 1 tablespoon
1 1/2 cups pineapple pureed which Is about 1/2 a small pineapple
About 1/4 pineapple for bottom
1/4 cup water
I tablespoon apple cider vinegar
Preheat oven to 350 degrees.
First get the pineapple cut up any way you usually do it. If you want specific shapes for the pineapple bottom, keep that in mind and cut the pineapple accordingly. You are going to want the pieces (like the circles that I used) to be about 1/2 inch thick. And if you are using a cut out, my suggestion is to cut out all the pieces that you need to use and use the cut out scrapes to puree.
Grease and parchemnt line a 12 inch round or 9×13 inch rectangle cake pan. Evenly spread a tablespoon coconut oil on parchment then evenly coat with 1/4 cup of brown sugar. Place pineapple cut outs or pieces into pan. It is fine if pineapple pieced overlap a bit but make sure to not go much thicker then1/2 inch in places.
In a large bowl whisk together the flour, baking power and soda, and salt.
Place 1 1/2 cups of chopped pineapple into blender and blend until smooth. Make sure it equals 1 1/2 cup pureed. Add in 1/4 cup water, 3/4 cups brown sugar, 1/2 cup warm coconut oil, vanilla, and the vinegar and blend until completely smooth. Pour mixture into the bowl with the whisked dry ingredients and mix until combined. Pour cake batter gently over pineapple in pan.
Bake for 45-50 minutes or until the cake is a nice golden brown and a tester poke comes out clean.
Remove cake from oven and let cool for about 5 minutes, then invert pan onto a wire rack or plate and remove pan gently. The cake should pop out easily with the parchment attached. Peel parchment off and if any of the pineapple cokes loose, jus stick it back on.
And then cake. Eat it.
Pudding is comfort. Pudding is simple. Pudding is just that, nothing but pudding. And if you add some graham cracker crumble, well you got yourself a pudding parfait. And a pudding party of sorts, if you need one.
Now do you, like me, think about grade school when you see pudding? Or how about Billy Madison. Oh hell yeah, definitely watching Billy Madison, in grade school, with a snack pack. HA. Those were some days right there. And with all the littles being homeschooled these crazy days, I figured why not bring in a bit of the grade school feeling into the routine and make some pudding for an after lunch or after %u201cschool%u201d snack. For the routine purposes and also as a form of a bribe. Yes. You can bribe your children with pudding. Or your partner. The mr got his pudding too, just after he dealt with the recycling on the porch.
And plus. Oat milk. You got a stash? Yeah? Well use it in this pudding. It will make you glad you panicked bought 10 cartons and hid them under your mattress. Right next to all the canned beans of course.
Now to the pudding!
The stuff. Oat milk (use any milk you want or have), cocoa powder, brown sugar, corn starch, brewed coffee (optional), vanilla extract, graham crackers, coconut oil, and a little salt.
Start with a pot. Mix in the cocoa powder, brown sugar, and corn starch, and pinch of salt. Add in a little milk and coffee if using and mix around until its a thick paste and everything is incorporated.
Now add in the rest of the milk and place on medium heat on the stove. Heat up for about 3ish minutes and once it starts get hot and you see a bubble or two, start whiskingand don%u2019t stop. Whisk all around pot, all over the bottom, so no spot start to burn. Whisk whisk whisk, until it thickens to pudding consistency. Should take 3-5 minutes.
Once thick and pudding like turn heat off and add in the vanilla and chocolate chips. Whisk until completely melted and incorporated.
Silky and smooth. Hot pudding.
Pour the pudding into a jar or bowl and place into the fridge to set. 1- 2 hours.
In the meantime, graham cracker crumble. Smash up the crackers into a bowl, (big chunks are good) and add in the melted coconut oil and a tablespoon of brown sugar.
Mix around until evenly incorporated
Dump the crumbs onto a baking sheet and stick into the oven to toast up for about 10 minutes.
And now you assemble. Graham crumble on a vessel, topped with pudding, more crumble, and whatever whipped cream, yogurt, ice cream situation you might want to top it with.
Pudding. All for you to eat.
-C
make 4-6 serving
2 cups oat milk (can use any milk you have on hand)
1/3 packed cup brown sugar
2 tablespoon brewed coffee (optional but makes it a little more deep and chocolatey)
3 tablespoon cocoa powder
1/3 cup chocolate chips
2 tablespoons cornstarch
pinch of salt
1 teaspoon vanilla extract
For Graham Cracker Crumble
6 full sheets of package of graham crackers
2 tablespoon melted coconut oil or vegan butter
1 tablespoon brown sugar
In a medium size pot mix together the cocoa powder, brown sugar, corn starch, and a pinch of salt. Add in the coffee if using, and about 1/2 cup of milk. Mix until all the ingredients are evenly incorporated and the mixture is kind of pasty. Place pot on stove on medium heat and add in the rest of the milk . Let mixture heat up for a few minutes and once it starts to warm, start whisking. Whisk consistency until the mixture heats up and thickens to a pretty thick pudding consistency. Remove from heat, add in the chocolate chips and vanilla and keep whisking until the chocolate completely melts it.
Pour pudding into a jar or bowl and place into the fridge. 1-2 hours to cool and set.
In the meantime make the graham cracker crumble. Preheat oven to 350. Crush up crackers into a bowl (some big chunks are good) and mix in the brown sugar and melted coconut oil. Mix around until the crumbs are evenly moisten. Dump the crumble onto a baking sheet and place into oven for about 10 minutes or until the crumble is a nice deep golden brown. Remove from oven and let cool.
Once the pudding is set and the crumble is toasted, it is time to assemble. Scoop some crumble into a bowl or jar, add in some pudding, then top with more crumble. If you want, top with a dollop of something creamy like whipped cream, yogurt, or even ice cream.
Eat.
IF there is pudding and crumble left over, store the pudding I the fridge (will last a few days) and the crumble separately at room temperature in a airtight container.
I have been on a good long kick here with eating oats at night for my after dinner snack. Just about every night after cleaning up the dinner dishes, sweeping the floors, going for a nice after dinner walk with the mr, I come home, put the hot water on, grab my oats, my peanut flour, and sometimes a banana. As soon as the water boils I mash up some banana (if using), add in some oats, pour in some boiling water, and let them sit. I also pour a huge jar of tea then plop my butt down at the counter to do any brain tasks that need doing like checking the email, left over billing things, maybe check the old phone for the first time in hours%u2026 After about 5 minutes of that, I stop brain tasks because I just can%u2019t, grab oats, and dump in a few big ass tablespoons of peanut flour and cinnamon and give it a good stir. Voila, snack time. A delicious, nutritious, tummy filling and easy dish that is full of all sorts of things that my body needs. I grab a spoon, my tea, and open my book. For sure one of my favorite times of day.
Now lets talk about peanut flour. I have been eating peanut flour for a few years now. Not to confuse with powered peanut butter which is basically peanut flour but usually with added sugar and salt. Peanut flour is just peanuts, with the oil pressed out and then ground up into a super fine flour. And not a flour is the typical sense. Like you can%u2019t make bread with it, but you could add it to bread. You can also use it to thicken things like soups or sauces up. Or add it to smoothies, make a cake frosting with it , or just mix it with a little water and eat it with a spoon. It is delicious and amazing and full of protein without all the added fat and high calorie content. I started to add it to foods because of the protein but now I just eat it all the time because I freaking love the stuff. (Another favorite way to eat it is cut up carrot sticks tossed in the flour%u2026 SO GOOD!) Anyway, truth be told, it is not the most widely available stuff. I have only seen it in a few store over the years, so I have been buying it online. But recently someone told me that Trader Joes is selling it now (I haven%u2019t checked yet) so I figured now is a good time to share the greatness of the flour and how you might want to use it.
Anyway, these oats here are my favorite way to eat oats. Warm and creamy, but not cooked and gruel like. They are like a cross between stove top oats and overnight oats except they take all of 5 minutes to make and you don%u2019t need to dirty a pot. Then mixed with banana for extra sweetness and flavor, the peanut flour for all the peanut butter taste and protein. These oats are unstoppable.%u00a0 Delicious and nutritious for breakfast, lunch, snack time, or dessert, these oats are all win win. Add another win just because. Win, Win, WIN!
Now to the oats!
The stuff. Old fashion oats, a small banana, peanut flour, cinnamon, and boiling hot water.
Mash up the banana until smoothish then add in half the hot water and mix. Dump in the oats and mix those too.
Top with the rest of the boiling water and let sit for about 5 minutes.
After the oats absorbed the hot banana water, dump on the cinnamon and the peanut butter flour and mix in.
Grab yourself a spoon friend.
Eat.
-C
Makes 1 serving. Can be halved for smaller portion
1 small banana
1/2 cup old fashion oats
2 (or more if you want) tablespoons peanut flour
1 teaspoon cinnamon (optional)
1 cup boiling water
Place peeled banana in a bowl and mash with a fork unit smooth. Add in half the boiling water and mix.. Dump in oats and mix until incorporated then add in the rest of the hot water. Let sit for 5 minutes until oats absorb all the water. Stir in peanut flour and cinnamon. Eat.
As of right now, these are by far the best cookies I have ever made. Look at them. They are SO CUTE!. Worth all the effort, seeing that I do not own a ghost cookie cutter (although I think my version of ghosts are pretty fantastic) and had to hand cut out each cookie with a knife and a ghost cutout I made a few weeks back. They make me happy just looking at them. That right there is saying something. And I don%u2019t know about you and where you are, but it is getting pretty freaking cold out and I refuse to turn the heat on for a few more weeks so I do what I need to do to stay warm. If that means turning on the oven to bake cookies, then so be it. I have a feeling I am going to be making a few more batches of cookies before the months over. HA! (For reals though.)
These cookies are more or less a traditional sugar cookie with a chocolate ganache type filling, both with a hint of coconut flavor from the use of coconut oil. Something about the whole combination; the cookie, the coconutieness, and the chocolate that really had everyone (I gave them out a Barbs birthday party) praise my amazingness. I guess they are pretty freaking delicious.
Cute and delicious. Best kind of cookie!
And quick note. Yes these are ghosts but think of all the fun shaped sandwich cookies you could make. I am thinking moose shaped cookies next or maybe Christmas trees%u2026 Oh the possibilities!
Now, to the cookies!
The stuff. White sugar, coconut oil, flour, baking powder, salt, vanilla, almond milk, cocoa powder, and powdered sugar. For cookies and filling.
To make cookie dough. Beat toghetet the coconut oil with sugar and vanilla until smooth and fluffy. Add in all the dry ingredients and the almond milk and mix until a dough forms.
Wrap dough in plastic and squish tight. Place in fridge for an hour or up to a day.
After dough has had time in the fridge, grab it and roll it out on a lightly floured surface to about 1/4 inch thick.
Cut out cookie shapes. If you want to cut out eyes or a few different shapes, remember each cookie needs a top and bottom so even numbers folks.
Place cut out cookies on a baking sheet then into the oven they go.
Bakes and ghostly! Place them on a wire rack to cool and keep baking the rest of the cookies.
While cookies are cooling, make chocolate filling. Super soft, almost melted coconut oil goes in a bowl with vanilla and gets beaten together. Add in the cocoa powder, powdered sugar and pinch of salt and kept beating slowly anding in a bit of milk until the whole shebang comes together into chocolate filling awesomeness.
Once the cookies are completely cooled, fill them. The filling might have tightened up a bit so if it is not spreadable, pop into microwave for like 8 seconds to get it to move. Scoop or smear equal amounts of filling onto the bottoms of the cookies and top them off with their tops.
Done, and ready to eat.
Ghosts cookies for all your ghost fueled festivities.
-C
makes at least 16 sandwich cookies
For the cookies
2 1/4 cups all purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extact
2/3 cup soft coconut oil
5 tablespoons plant milk (I used almond)
For the filling
1 1/2- 2 cups powdered sugar
1/3 cup cocoa powder
4 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
2-3 tablespoons plant milk
1/8 teaspoon salt
Preheat oven to 350
In a bowl beat together the white sugar with the coconut oil and vanilla extract. Add in the flour, baking powder, and salt and start to mix with a spoon or fork, adding in the milk as you go. Keep mixing until completely incorporated and turns to a ball of dough. Gather together into a ball and wrap in plastic. Pat flat and place into fridge for an hour or up to a day.
To cut out cookies. Roll fridgerated dough out on a floured surface to about 1/2 inch thick. Cut out shapes, making sure to have a top and bottom for each cookie. Gather left over dough into a ball and repeat until all the dough is used.
Place cookies on a baking sheet and bake for 13-15 minutes or until they are just starting to lightly brown around the edges. Remove from oven and place on a wire rack to cook.
For chocolate filling. Beat together the melted coconut oil with vanilla. Add in the lesser amount of powdered sugar, salt, and cocoa powder. Beat on low, adding in 2 tablespoons plant milk. Beat until mixture comes together into a thick but spreadable consistency. If it seems too thick, add more milk, too thin, a little more powdered sugar.
Cookie assembly. 2 cookies at a time. A top and bottom. Spread about a tablespoon of chocolate filling to bottom cookies and pop the top on.
Eat cookies. Store what is not eaten in a airtight container for up to a week, but these ghosts will definitely not last that long.
Peaches are here. YAY!!! Peaches are for sure one of those fleeting fruits, one that once in season, you need to eat as many fresh as you can because once they are out of season, they are not good. Not good at all. And me being me, I see peaches, I buy a shit load, and now I have a fridge drawer full. Not complaining in the slightest, but peaches cannot sit around all summer waiting to be eaten. So if you are going to buy a shit load, know what you are going to do with them all.
My peaches, well they haven%u2019t had to wait long. I have been eating at least a peach a day and%u2026 I made these bars with a few. Sharing my peaches, thats what I do. HA.
These almond peach shortbread bars. Fantastic A+ on all fronts. Easy to make, not a whole heck of a lot of ingredients, make the house smell amazing, and really kick off the peach, summer vibe thing that goes on around here.
‘%u201cMillions of peaches, peaches for me. Millions of Peaches, peaches for free%u201d %ud83c%udfb6 (Peaches by The Presidents of the United States of America. If you have%u2019t head the song, look it up. I don%u2019t think I can even look at a peach without hearing the song in my head.)
Now to the peach almond shortbread bars!
The stuff. Peaches, almonds, vegan butter, brown sugar, flour, cinnamon, salt, and baking powder.
Easy peasy. Almonds go in to food processor first. Blend and pulse for a minute or two until they turn into a medium fine almond meal. (Don%u2019t over blend or you will end up with almond butter.) When almonds are ground, add in the flour, baking powder, salt, cinnamon, and sugar. Pulse until combined. Then add in the butter in chunks and pulse until dough just starts to come together.
Half the dough goes into a 9×9 baking pan. Smooshed evenly all over the bottom poke it with a fork. Then it just needs to go into the oven to bake. 15-18 minutes or so, just until it starts to brown a bit.
Peaches need to be cut so cut them up. !/2 inch thick slices, after the pits be removed of course.
Blinded baked bottom. Looks good yeah? Let it cool for a few minutes and then it gets peaches. Three rows, all over lapping and nestled together.
The top gets the remaining half of dough and is now it%u2019s ready for the oven. Another 40-ish minutes or so to really seal the deal.
Taken from the oven when golden brown, cooled, cut up, and placed on a pretty plate because pretty is nice.
I am pretty sure you figured out what to do next%u2026. EAT IT!
-C
makes a 9×9 pan which can be cut Into the sizes of your choice
1 cup vegan butter
1 cup packed brown sugar
2 cup cup all purpose flour
1 cups raw almonds
1 teaspoon baking powder
1 teaspoon salt
3 large firm peaches
1 heaping teaspoon cinnamon
Preheat oven 350
Place almonds into a food processor and pulse and blend until a fine meal has formed. It should take only a minute or two and stop half way and scrape the edges and sides do the almonds don%u2019t start to form a paste. Add in the flour, salt, baking powder, cinnamon,and sugar and pulse until combined. Add in the vegan butter in a few chunks and pulse until the mixture turns into a crumbly dough. Stop pulsing and dump mixture into big bowl.
Take half of the mixture and place into a 9×9 baking pan. Evenly distribute and press the dough into the bottom. Take a fork and poke the dough all over then place the pan in the oven. Bake for 15-17 minutes or until the dough just starts to lighly brown. Remove from oven.
While the bottom crust is cooling off for a few minutes, slice peaches into 1/2 inch slices. Obviously make sure to remove pit.
Now take your half baked crust and layer peaches evenly on top. It is easies to start at the top, make three rows across and then layer the peaches down (like in the picture above). Once peaches are layered, grab the remaining half of dough and evenly distribute on top. Place back into oven and bake for another 40-45 minutes or until the crumble on top is a nice deep golden brown.
Remove from oven, let coo completely (or as completely as you can) cut into pieces, and then you eat it.
Left over pieces should be placed in an airtight container in the fridge for up to 5 days. They freeze well individually wrapped too.
blind back for about 15 minutes of until the crust is starting to brown around the edges
bake for another 30 minutes
I found another bag of frozen rhubarb in the chest freezer which is never a bad thing, but my rhubarb patch outside is growing strong and I will have all the fresh rhubarb I could possible eat within the next few weeks. So found rhubarb just means I need to eat it right fast before the fresh stuff comes in. (I haven%u2019t had a problem with that. it%u2019s almost gone already). Plus the other day while I was digging up and transplanting raspberry bushes to the back yard, my neighbor came over and gave me a gallon of frozen raspberries, harvested from said bushes that I was currently planting in my yard. Score for me! Free bushes and berries%u2026I have such nice neighbors.
So the logical thing to do with my new found and giving bounty was of course to hurry up and bake something. Cobbler. Why cobbler? Well, why not? I figured the mr would really like it and eat it and I also didn%u2019t want to make anything to fussy because I was just to dang busy spending all of my extra time outside doing outside things. And cobbler, it%u2019s not fussy because it is basically biscuits and jam baked up all together. Not a lot to think about and comes out looking all homey and sweet and smelling all nice and cozy. Doesn%u2019t that sound nice? And not a pain in the ass?
And best part. A made cobbler works as dessert or breakfasts or just a snack. Just asked the mr. He ate it for all the reasons. With a dollop of yogurt or cream of course because he is fancy like that.
And yeah the fruit I used was frozen, but fresh works just the same here too.
Now, lets get to that cobbler.
The stuff. Raspberries (frozen), rhubarb (frozen), sugar, flour, salt, baking power, cinnamon ,almond milk, apple cider vinegar, cornstarch, and oil.
Raspberries, rhubarb, sugar, cinnamon, cornstarch. Its all there in the bowl. Just needs to be mixed. So mix it.
Dump fruit mixture into well greased 8 inch pan and pop it into a hot oven to get a head start on baking.
While the fruits in the oven, make the biscuit dough. Mix the dry together then mix in the wet until just incorporated and a sticky dough forms.
Pulled from the oven, the fruit is starting to cook down and whoa, it just smells so good!
Drop on the biscuits dough on top of the fruit (careful of the hot pan). Evenly if possible, but don%u2019t work to hard to make it look perfect. Imperfection makes it look perfect, you know?
Once biscuits are on, lightly brush the tops with a little milk and sprinkle with more sugar then pop it back into the oven for another 25-30 minutes or until the biscuits are baked.
Pulled from the oven with a bubbly filling and a golden brown biscuity top. Things are looking good here.
And now it%u2019s time.
Dig on in my friend. Sever with something creamy like whipped coconut cream or some type of yogurt or ice cream situation of your choice. And again, this can be your breakfast.
Happy spring people!
-C
make a a 8 inch round which serves 5-6
For the Filling
2 cups raspberries (fresh or frozen)
2 cups rhubarb chopped into 1/2 inch to inch long pieces (fresh or frozen)
1 1/2 tablespoons corn starch
3/4 -1 cup sugar (lesser amount if you like a little more tartness. I used lesser amount)
1 teaspoon cinnamon
For the dough
1 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons neutral flavored oil
1/2 cup plant based milk
1 teaspoon apple cider vinegar
Preheat oven to 350.
In a large bowl mix together the rhubarb and raspberries with the corn starch, sugar, and cinnamon. Grease a 8 inch round pan the is at least 2 inches deep (can use a slightly large pan or a square) and dump in fruit mixture. Place into oven to bake for about 15 minutes or the fruit starts to break down.
While fruit is baking, mix up biscuit dough. Flour, salt, 2 tablespoons sugar, and baking powder go in a large bowl and mixed until combined. Add in the oil, the milk, and the vinegar. Mix until just incorporated and a dough has formed.
Remove the fruit cooking from the oven. Turn heat up to 375.
Carefully drop spoonfuls of biscuit batter on top of fruit. Brush the top of the biscuits with a little milk and sprinkle with remaining tablespoon sugar. Place the pan back into the oven and bake for another 25-30 minutes or until the biscuits are all nice and golden brown on top.
Remove from oven and let cool for a few minutes before serving. Serve warm with a scoop or dollop of soothing creamy (coconut cream, yogurt, ice cream%u2026..whatever floats your boat.)
Left overs can be stored in pan, just cover it with something and place in fridge. Can be eaten cold to or reheated in microwave or oven.
These are definitely my favorite shaped cutout cookies I have ever made. I mean seriously, carrot shaped carrot cookies, what could possibly ever be better? Nothing, and that%u2019s truth for you.
Not only are they carrot shaped, they are also carrot flavored. Yup, Carrot shaped, carrot flavored, awesomeness. A little cinnamon added to the cookie for little extra boost of flavor and an orange glaze because it works and orange is good and fresh and springing. All good stuff.
You might be thinking, huh, carrot puree in a cookie, well that doesn%u2019t sound right. But it is, it is right. And you know how I know that these cookies are awesome? Well I packed them up, (2 dozen of them) and took them over to the littles house for an after school treat. When I got there, the two older ones had friends over. I asked them if they wanted a carrot which earned me that look that said %u201care you serious%u201d but them showed them the cookies. Of course the wanted a carrot so I gave them each one. They ate their cookies then proceeded to beat the shit out of the mr. Then they asked for another cookies and beat the shit out of the mr some more. This when on and on for about a 1/2 hour until all the cookies were gone and the mr was crouched in the corner with a broom trying to defend himself against 4 rulely kids who where slashing at him with light sabers and spraying him in he face with kitchen cleaner. It%u2019s because they wanted more cookies. (and yes, the littles are getting crazy). So yeah, the cookies are good. Ass kicking good.
Anyway, a cookie with some goodness mix into it, shaped into a great shape, that will make everyone smile and happy. You could make them by yourself, make them with your friends, make them with some kids, with some old people. They are the perfect cookie to leave out for the easter bunny(do you leave carrots out for the easter bunny?) or to serve up at any easter party, spring party, or any garden party you might be attending. This cookie is pretty much perfect for any and every occasion that required a cookie. Or a carrot because carrots are always welcome.
To the carrots! I mean, the cookies!
The stuff. Flour, baking soda, salt, sugar, vegan butter, carrot puree, cinnamon, an orange, some powdered sugar, and food coloring.
Into a big bowl the sugar, vegan butter, and carrot puree go.
Beat for a minute or two until completely incorporated.
Add in all the rest of the dry stuff and mix by hand until it turns to dough.
This is the dough it turned into.
Gather the dough and wrap it or place in a plastic bag and stick it Into the fridge for a few hours or overnight. The dough NEEDS to chill.
After you let the dough be, remove from fridge, liberally dust counter, and roll out dough about 1/4 inch thick.
And then it%u2019s time to cut the cookies out. I unfortunately do not have a cookie cutter so I improvised and make 2 carrot cutouts from paper and hand cut each cookie. That worked but took forever so I got crafty and used a fat Christmas tree cookie cutter then just did a little trim and pinch to make it into a cookie. (I am a genius for that). Any way works, and you can also do other shapes too, the cookies don%u2019t change taste in different shapes. (but that would be so cool if they did)
Carefully place cut out cookies onto a baking sheet, giving them a little space because they do spread a tiny bit.
And into the oven to bake they go.
Out in 10 minutes looking all carrot like.
Carrots waiting to cool so they can be glazed.
The glaze. Pretty straight forward. Just zest orange into powdered sugar and juice the orange into the sugar and mix.
Divide glaze and dye one orange and one green
And glaze away. I recommend doing it over a rack and baking sheet to minimize mess because they do drip a bit.
Now just you look at that, carrot shaped carrot sugar cookies .What a sight!
And of course, carrots come in bunches. HA
Enjoy some carrots!
-C
makes about 2 and a half dozen (depending on size)
2 1/4 cups all purpose flour plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegan butter
3/4 cup granulated sugar
1/2 cup carrot puree ( see note about how to make puree)
For the glaze
2 to 3 cups powdered sugar
on orange
orange and green food coloring
Note. To make carrot puree, steam a couple carrots until completely soft them blend until smooth.
Place sugar, vegan butter, and carrot puree into a big bowl. Beat with a beater until light and fluffy. Add in the flour, baking soda, salt, and cinnamon and mix by hand until completely incorporated and mixture tunes into dough. Gather dough into a disk and wrap in plastic or place in a plastic bag and refrigerate for at least 2 hours or up to overnight.
Once dough has chilled enough and you are ready to go, preheat the oven to 350.
Place dough on a flour dusted counter and roll out about 1/4 inch thick. Cut out the cookies with a cutter or by hand and place on a baking sheet. Bake cookies for 10-11 minutes or until just starting to turn slightly brown around the edges. Remove from oven and place on a wire rack to cool.
Once cookies are all baked and cooling, make the glaze. Place powered sugar into a big bowl, zest in the orange then add in the juice od half the orange. Mix completely and check consistency. You want it to be slightly running but not liquid, but also not to stiff. Add more juice or more sugar to get it right. Once it is the right consistency, separate into 2 bowls. Dye one green and one orange. Now glaze you cookies. A knife or small spatula works best and yes, the glaze drips a little so do it over a baking sheet, but after about 10 minutes the glaze hardens.
And then you have carrot cookies and all is good. Now go eat a carrot cookie!
Store uneaten cookies in an airtight container for up to 5 days. They can be frozen too.
I am sadly at my last few bags of frozen garden foods from last season. As of now I have a bag of tomatoes, a couple bags of shredded zucchini, and a bag of rhubarb. Well, had a bag of rhubarb. I think I have eaten almost all of it already. My rhubarb patch better get up and producing stalks soon. And as for the rest of the veggies that I will require. Guess I am going to be surviving mostly on roots from farm share (we are getting a lot more greens though!!!!) and probably doing a bit more grocery shopping then I care too. A few more months. I can do it.
Anyway, enough about my freezer and lack of fresh produce problems.
Here in Vermont maple season is well on it%u2019s way making it a perfect time for anything maple. And rhubarb. Yeah I am using my frozen rhubarb from last year, but any time now (after the snow melts) there will be plenty of stalks for the taking. There will be so much maple and so much fresh rhubarb which are the perfect taste combination. Exciting times! And when added to oatmeal, things just get more gooder. (I know gooder is not a word but I think it should be) Oatmeal, especially baked, is the stuff where all gooder things start.
Have you had baked oatmeal yet? It truly is fantastic. Not at all gummy and gloopy like stove topped cooked oatmeal (but I like it like that too). It still has a good bite to it while still being soft and creamy and boy oh boy is it just the bees knees. With the addition of some crunchy almond friends, well even better. Trust me. If you are a oatmeal eater, you must try it baked. Best part is that it can be eaten as breakfast but also I have been serving it to the mr for dessert with a healthy drizzle of more maple. It%u2019s that good friends. From breakfast to dessert. Everyone is happy.
To the baked oatmeal.
The stuff. Old fashion oats, cinnamon, salt, baking powder, rhubarb (fresh or frozen), REAL maple syrup, some plant milk, a few flax eggs, a bit of tahini, and some almonds.
To start. Oats, cinnamon. salt, baking powder and almonds get a quick toss together in a big bowl.
If you rhubarb is not already chopped up into inch long pieces, do that. I already did before freezing it so yea me. Once its chopped, layer almost all of it (reserve a few small needful to toss on top) into a lightly greased 9×9 inch baking dish then cover evenly with the oat mixture.
In now empty bowl mix together the milk, the flax eggs, the tahini, and the maple until evenly incorporated.
Pour the wet mixture all over the oats and let it absorb.
Once the liquid is all absorbed , top with any left over almonds and the left over rhubarb. For good looks.
Pop into a hot oven to bake.
Golden brown with crispy edges. Rhubarb and maple baked oatmeal for all your maple, oaty and rhubarbie needs.
Fresh from the oven scooped warm into bowls. Top with extra maple if thats what you should want do.
Enjoy and happy maple season!
-C
Make a 9×9 pan of oatmeal
2 1/2 cups old fashion oats (make sure gluten free if need be)
2 1/2 cups fresh or frozen rhubarb chopped into inch long pieces
1 1/2 cup plant milk (water works but it won%u2019t be as creamy)
1/2 cup chopped almonds (optional)
Preheat oven to 375
Lightly grease a 9×9 inch baking pan (I used metal because it makes for crisper edges but glass works too) and dump 2 cups of the rhubarb in and evenly distribute on the bottom. In a large bowl mis the oats, the baking powder, salt, and cinnamon together. Mix in chopped nuts if you are using. Evenly cover rhubarb with oat mixture. In now empty bowl mix together the milk, flax eggs, maple syrup, and tahini until evenly incorporated. Pour mixture over oats. Let the mixture sit for a few minutes until the oats have abosbed all the liquid. Toss the rest of the diced rhubarb and a few more chop nuts to the top and pop into the oven to bake.
Bake for 30-40 minutes (shorter time for a wetter oatmeal, longer for a denser crispier oatmeal)
Once baked to your likeness, remove from oven and let cool for a few minutes just so it is not super hot. Scoop into bowls and serve warm with extra maple and milk or whatever you might want to serve with it.
Left overs last great in fridge for 3-4 days or individual portions can be frozen for a month or two. Just pop into microwave for a couple minutes to warm up.
I have a bag of coconut flour that I need to use up so I have made coconut snack cake a few times the past couple weeks. Once with orange instead of lime. Once I added chocolate chips. This time I stepped it up made a little glaze action, toasted a little coconut for some extra coconutiness and took these here pictures and wrote down the recipe. Just. For. You.
Not that I don%u2019t know already that my snack cake creation is good, but I guess it was just super A+++. I threw this one together right before the mr and I headed down to PA to hang with my dad. As soon as he (and sister and nephews) started in on it, well the responses were more then average. My dad even snuck a piece off and hid it for later. They really, really, really were into it. Wanted me to make another right then and there. Normally I would but my dad doesn%u2019t keep coconut flour on hand and I don%u2019t make it a habit to travel with any myself. (I might have to change that.) Next time he will know to stock the coconut flour.
I didn%u2019t realize my people were such coconut people. Good thing for them that I like coconut people. As a matter of fact, I consider myself a coconut person. And coconut is not code for awesome, but I am that too. HA
Anyway enough about me. Coconut snack cake is what you want to know about. It is soft and dense. Moist, not overly sweet. Lots of lime and coconut flavor and is just perfect for snack time. Eat it with a fork on a plate with coffee or tea or grab an piece and eat it walking down the street while thinking about green leaves and warmer weather. Or wherever and whenever. If you make it then it%u2019s up to you when and where you eat it. That only seems fair.
Now to the snack cake of your coconut lime dreams.
The stuff. Gonna need all purpose flour, coconut flour, salt, baking soda, baking powder, a couple flax eggs, some warmed coconut oil, plant milk, brown sugar, vanilla extra, apple sider vinegar, a couple lime, some powdered sugar, and some lightly toasted shredded coconut.
Grab a big bowl. Add in the brown sugar, flax eggs, warmed coconut oil, apple cider vinegar, and vanilla. Mix it all up until evenly incorporated.
Dump in the flours, baking soda and powder, and salt. Zest in lime, squeeze in lime juice and start to mix. Add in the milk as you are mixing.
Cake batter mixed and done. Now to bake it.
Dump the cake batter into a well greased baking pan and level it off with a spoon or spatula.
Now it%u2019s oven time to bake into a great and well cake.
A cake out of the oven, great and well. Golden brown and smells of all the goodness that a coconut cake could possible smell.
While cake is cooling, which it should be now, make the glaze. Powdered sugar, lime zest, and lime juice. Mix until it%u2019s glazy.
Pour the glaze all over cooled cake.
Don%u2019t forget the shredded coconut. Get it on before the glaze starts to set.
And then it%u2019s just the matter of cutting cake%u2026%u2026.
You know once you cut it, that means snack time right? Coconut lime snack cake for all of your coconut time, lime time, hungry snack time needs.
Keep it good.
-C
Makes a 9×9 cake
1 1/2 cups all purpose flour
1/2 cup coconut flour
3/4 packed cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup coconut oil (warmed to liquid)
1 1/4 cup plant milk (I used almond)
2 flax eggs (2 tablespoons ground flax seeds with 1/2 cup warm water)
1 teaspoon vanilla
1 tablespoon apple cider vinegar
A lime
For the glaze
3/4 cup powdered sugar
a lime
1/4 cup or so toasted shredded coconut to sprinkle on top (optional)
Preheat oven to 350
In a large bowl, mix together the bbrown sugar, flax eggs, warmed coconut oil, vanilla, and apple cider vinegar until completely incorporated. Next dump in the flour, coconut flour, salt, baking soda and baking powder. Zest the lime into bowl. Start mixing, adding in the juice of the lime and the plant milk. Mix it all together until completely incorporated.
Dump mixture into a well greases 9×9 baking pan and level off with a spoon or spatula. Place into oven and bake for 30-35 minutes or until golden brown and a tester stuck into the middle of cake comes out clean.
Once baked, remove from oven, let cool in pan for a few minutes then carefully remove cake from pan and let cool on a wire rack.
While cake is cooling, make the glaze. Just zest other lime into powered sugar then add the juice (or as much juice as you needed) of the lime until a pourable glaze forms. If your lime is not particularly juicy enough and the glaze is still really thin, just add a splash of water to thin out as needed.
And when cake is completely cooled, pour glaze all over cake and cover with toasted coconut flakes.
Now cut. And eat.
Store left over cake in a air tight container for 3-4 days. Individual pieces freeze well for all your future snacking needs.
I have very strong feelings for heart shaped baked goods. I think that everything, all year round, should be heart shaped. How lovely would that be? It would be ever so lovely, or I would think so anyway. And yes, ok, I was thinking about Valentines Day when I made these cupcakes but don%u2019t let that be the only reason you make a cupcake, cake, or any other baked good into the shape of a heart or pink for that matter.. Hearts are just so sweet and cute and dare I say cuddly? (Can you cuddle baked goods? Let me know if you have and do. We should talk about that). And pink is just a fantastic color, especially when it is the color of the flavor. Purple-y pink equals a taste like berry so all just makes sense.
Anyways. Cupcakes. Made with nutty almond meal to taste all nutty, frosted with blackberry and clementine frosting which is a pairing that all party and non party people will love. A down right deeelightful combination that will, no matter your circumstance in life, make you smile. Because lets get this clear, these cupcakes might look all lovey dovey and Valentines Day-e and are very much a perfect Valentines Day treat, but also can be an everyday, run of the milll, straight up any day, all day cupcakes. Valentines Day does not own the heart or pink.
These cupcakes are for you to love and you don%u2019t need to worry if they love you back. That would be weird.
Slightly off topic thought. How awesome would it be if someone made a cute little teddy bear that when you squeezed it it would scream %u201cWHAT THE HELL! GET OFF ME!%u201d Hahahaha. That would be amazing.
To the cupcakes!
The stuff. Flour, almond meal, baking soda, baking powder, salt, sugar, soy milk, oil, vanilla extract, and apple cider vinegar. Also some blackberry jam, powdered sugar, some vegan butter, and a clementine.
In a big bowl, whisk together the granulated sugar, flour, almond meal, salt, baking powder, and baking soda.
Add in the oil, vanilla, milk, and apple cider vinegar. Mix until fully incorporated.
And that is some mixed batter.
Scoop the batter into well greased muffin tins. I used to different shapes and sizes because I wanted too. You can do the same, just be aware different sizes will cook at different times.
And into the hot oven they go.
Baked, popped out of the tins, and cooling to cool.
Frosting time. Butter, clementine zest, and jam mixed together makes for the prettiest color.
Add in the powdered sugar and juice of the clementine and beat with a beater.
Pretty pink frosting. All natural.
And now that the cupcakes are cooled (you must wait until they are completely cooled) get them frosted.
And of course, adding sprinkles will only make them that much better.
And now you got the cupcakes which makes it cupcake time.
Look at that smile. Thats a smile just for cupcakes, not at all because I told him too.
Happy happy.
-C
Makes 12-16 cupcakes (depending on size)
1 1/2 cups all purpose flour
1/2 cup almond meal
1/3 cup neutral oil
1 1/4 cup almond milk
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 teaspoon vanilla or almond extract
For the frosting
3 tablespoons blackberry jam or preserves with or without seeds
2- 2 1/2 cups powdered sugar
4 tablespoon vegan butter
1 clementine (zest and some juice)
Preheat oven to 350.
In a large bowl whisk together the flours, salt, baking soda and powder and sugar until fully combines. In a separate bowl mix together the oil, milk, vinegar, and vanilla. Pour into the dry and mix, by hand, until full incorporated. Scoop batter into well greased muffin tins (heart or other shape up to you) and place into oven for 13-18 minutes (shorter time for smaller cupcakes, longer for larger sized) or until lightly browned and a tester stuck into a cake comes out clean. Pull from oven when done and pop from tin. Place on a wire rack to cool.
While cakes are cooling, make frosting. Beat together the butter, zest of the clementine, and jam. Add in the sugar and the juice and beat until fully incorporated. If the consistency is to thin, add a little more sugar, to thick, more clementine juice or if out of juice, a splash of milk.
Once cupcakes are full cooled, frost, add sprinkle if you would like, and then the only thing left to do is eat them.
Eat cupcakes, store left overs in an air tight container in the fridge for up to a week.
THE LOVELY CRAZY
August 11, 2020 by maximios • Blog
When your neighbor tells you to pick as many raspberries as you can, well you go pick as many raspberries as you can. Just a few houses down the street, she has a yard full of the heaviest fruited raspberry bushes that have seen. So I grabbed my biggest mixing bowl and went at it. So many raspberries, they were basically falling off into the bowl (and into my mouth). Fresh raspberries, there is not much better.
And she wants me to come back for anther round. We have good neighbors.
I had quite the raspberry loot. The mr and I ate some (maybe too many), froze some, and then I made danishes for no other reason then I wanted to. And that was a just decision because everyone loves a good danish.
And these were good, or sooo good, according to the mr. He ate half while the other half were demolished when I brought them to my moms for dessert which was the plan so it worked out. People and their danishes. It%u2019s a thing you know.(No, not really)
Now to the danishes!
The stuff. Fresh raspberries (You can use frozen or if you really want, raspberry jam) flour, sugar, salt, plant milk, oil, yeast, a lemon, powdered sugar, vanilla. and that is it.
Start with mixing the yeast with the oil, milk, and sugar in a large bowl. Add in the flour and slat ads mix mix mix until you can%u2019t mix no more.
Dump onto a floured surface aaaaaanf. Knead. 5-8 minutes until the dough is all soft and smooth and uniformly dough.
Place the dough into cleaned bowl and cover. Set somewhere warm to rise.
In the mean time, make raspberry jam. Place raspberries and sugar into a pot and cook down until mixture is thick and jam like. Once the mixture sticks to a spoon like warm jam, turn heat off and let cool.
Dump dough out and cut into 12 equal pieces. Roll each piece into ball then roll out into a dish about a 1/2 inch thick.
Place dough disks onto splat or parchment lined baking sheet then indent each dough disk with a spoon or your fingers. Dollop a good plop of raspberry jammy into said intents. Once they are all jammed, pop them into the oven to bake. 15-18 minute should do it.
Look at those. Get them out of the oven and on to a wire rack for cooling time.
Make glaze. Sugar, lemon zest, vanilla, and lemon juice Mix until combined and yeah, that it glaze.
Drizzle the glaze all over those lovelies.
And then you eat becucae that is why you made them.
Share with your people. Or just eat them all to yourself, you made them and they are yours.
-C
makes 12
4 cups of all purpose flour
1 teaspoon salt
2 teaspoons yeast
1 cup room temperature plant based milk
1/2 cup neutral oil
1/3 cup white sugar
For raspberry jam
1/4 cup white sugar
2 cups fresh raspberry
For glaze
1 lemon
1 1/2 cups powdered sugar
splash of vanilla
In a large bowl combine the yeast, sugar, oil and milk. Really mix well and let sit for a minute to just get yeast activated. Dump in flour and salt and mix with a wooden spoon or whisk until it becomes to hard to stir. Dump mixture onto a lightly floured surface and knead dough for about 5-8 minutes or until the dough is soft and smooth. Place dough in a clean bowl and cover and let rise for about an hour or so or until the dough doubles in size.
While dough is rising, make raspberry jam. Mix raspberries and sugar together into a pot and place on medium heat on stove. Let cook for a couple minutes and once the raspebrries start to break down, stir. Let mixture cook down for about 10 minutes, stirring often, until the mixture becomes thick and sticks to a spoon like warm jam should. Take off heat and let cool.
Preheat oven to 350
Once dough has doubled in size, dump onto it onto a floured surface and with a knife or dough scraper, cut into 12 equal sized pieces. Roll each piece into a ball then flatten out into a disk about 1/2 inch thick. Place dough disks on a parchment or splat mat lined baking sheets (you will need 2). With a spoon, lightly push a intent into the center of each disk then place a good plop or the cooled raspberry jam into the intent. Once all the dough has its berries, place the baking sheets into the oven to bake, for about 15-18 minutes, or until the danishes are a nice golden brown.
When they are done baking, remove from oven and place on wire rack to cool.
While cooling, make the glaze. Zest lemon and place in a bowl with the powdered sugar and vanilla. Add in half the juice of the lemon and stir until completely combined. If the mixture is too thick, add more juice, to thin, add a little more powdered sugar.
And once the danishes are cooled, drizzle on the glaze. And then thats it. You can eat them now.
Any left over why are there left overs?) should be stored in a airtight container for a few days at room temp or in the fridge . They also freeze well.
It started a few nights ago when I was eating my after dinner dessert snack. A big bowl of fresh strawberries. But there was something missing. I wanted a little something else to add to my dessert so I opened the freezer to see if there was any frozen bananas. What caught my eye was the bag of peas. And it just seemed right so I poured some into a bowl, dumped hot water on them to thaw, and mixed them into the bowl with the strawberries. Now I got to tell you, it was one of the most satisfying delicious desserts I have had in a long time. Think about it. Peas are sweet and creamy and strawberries are sweet and tart. The combination might seem a little strange but haven%u2019t we learned by now that I am always right about flavors? HAHA. But really. It%u2019s one of my new favorite snacks.
Now how to share my newfound love of peas and strawberries? Well cake of course. I figured people are less hesitant to try new flavor combinations when in cake form because everyone wants cake. And I was right. Plus it is a real looker if I do say so myself. Bright green cake with bright red strawberry glaze. A spring time snack with the spring time feels. Everything about this cake is right on point with all the things. And it is super fast and easy to make to boot because it%u2019s all thrown together in a blender.
You really can%u2019t go wrong here friends. And if you happened to be needing a little something something to snack on with your mama this weekend, well I think you just found the perfect snack.
Now to the cake!
The stuff. Peas,strawberrie jam of perceives (I had just made it so it is still warm) Flour, sugar and powdered sugar, baking soda and powder, salt, oil, and vinegar.
Super easy here. Place peas into blender and blend until smooth. Add oil and sugar and blend until incorporated. Then add in all the dry. Before you blend, take a spoon or spatula and hand mix it a little. Add in a cup of water and vinegar then pulse until incorporated. Don%u2019t over blend it or else it will be tough.
Pour batter into a well greased pan and pop into a hot oven. Bake.
Afer about 25 minuts, check for doneness. When the fork or tester comes out clean, it is done!
Pop cake out and let cool on a wire rack.
And glaze. Warm up the jam in the microwave on on stove until loose then mix jam with powdered sugar.
When the cake has cooled, grab a fork and stab holes all over so when you pour glaze on it will kind of seep into said holes.
Pop cake back into pan (or don%u2019t if you dont want too) and pour glaze all over top.
A dusting of powdered sugar for looks and done and done. Cut into squares, pop a piece on a plate, and snack away.
-C
makes a 9×9 cake
2 cups all purpose flour
3/4 cup white sugar
1 1/3 cups sweet peas (fresh or frozen and thawed)
1 cup water
1/3 cup oil
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon vinegar
1 cup powdered sugar
3 tablespoon strawberries jam or preserves
Preheat oven to 350
Place peas into blender ans blend until smooth. Add in oil and sugar and blend until incorporated. Next add in baking soda and powder and then flour on top. Grab a spoon or spatula and mix a little to give the batter a head start then add int he water and vinegar. Pulse in blender for a few seconds, scrap sides, then pulse again until it just become a cohesive batter. Don%u2019t oven blend it or that cake will be tough.
Pour batter into a well greased 9×9 baking tin and place into hot oven. Bake for about 25 minutes or until golden brown and a tester comes out clean. When it is done, pop out of oven and pop cake out of tin to cool on a wire rack.
Once cake is cooled, place back into baking pan. Mix together the powdered sugar and jam then either microwave it or heat on stove for 30ish seconds until warmed and pourable. Grab a fork and stab holes all over top of cake then pour glaze all over.
Sprinkle some more powdered sugar on top for looks, but other then that, it%u2019s now time to eat.
Cake that is not eaten is best keep at room temperature for 2-3 days. Can be frozen too.
I don%u2019t really understand the pineapple Easter correlation. I think it might have something to do with ham, but you know what, I really don%u2019t care that much to figure it out. (Okay, I googled it and it is ham related.)
So no ham here but I am all about the pineapple. Last week when I did my grocery shop there were a shit ton of pineapples on sale, so I grab a few figuring that me and the mr would eat them for next week or so. Up until last week, I was positive that the mr really liked pineapple. Until I cut one up. Turns out the mr , for some reason, now doesn’t like pineapple that much. What. the, HELL!? This was new news to me. I swear he just says these things to piss me off, but whatever, I guess he is not a fan anymore and it just means more pineapple for me.
But I also made a cake with some of the pineapple because I had so much and also I just wanted to bake a cake. And guess what, turns out the mr does like pineapple, just as long it is in cake form. I should have known.
To the upside down cake!
The stuff. A pineapple, flour, baking soda and power, salt, brown sugar, coconut oil, vanilla and apple cider vinegar.
Cut up pineapple. If you want to get fancy, garb a cookie cutter and cut out pineapple shapes for the upside down part. Or just cut up 1/2 inch slices or rings. however you want.
Get the pan ready. Grease a pan, add a parchment bottom. place about a tablespoon coconut oil into pan and coat bottom of pan then evenly sprinkle in about 1/2 cup brown sugar. Layer in your pineapple.
In a large bowl, whisk together the dry ingredients%u2026 (a bowl bigger then mine)
Place pineapple into blender (use scraps if you have them) and blend until smooth. Add in the brown sugar, coconut oil, vanilla, and vinegar and blend until combined.
Pour wet into dry and whisk until combined.
Pour batter over pineapple and into the oven it goes.
Oooooh. Cake. Are you just so excited! You should be, it is an exciting time.
Give it a few minute before flipping it.
Flipped and revealed. So pretty!
Now it%u2019s cake time so get down on it.
-C
makes a 12 round or 9×13 inch rectangle cake
2 1/4 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup brown sugar plus 1/4 cup
1/2 cup warm coconut oil plus 1 tablespoon
1 1/2 cups pineapple pureed which Is about 1/2 a small pineapple
About 1/4 pineapple for bottom
1/4 cup water
I tablespoon apple cider vinegar
Preheat oven to 350 degrees.
First get the pineapple cut up any way you usually do it. If you want specific shapes for the pineapple bottom, keep that in mind and cut the pineapple accordingly. You are going to want the pieces (like the circles that I used) to be about 1/2 inch thick. And if you are using a cut out, my suggestion is to cut out all the pieces that you need to use and use the cut out scrapes to puree.
Grease and parchemnt line a 12 inch round or 9×13 inch rectangle cake pan. Evenly spread a tablespoon coconut oil on parchment then evenly coat with 1/4 cup of brown sugar. Place pineapple cut outs or pieces into pan. It is fine if pineapple pieced overlap a bit but make sure to not go much thicker then1/2 inch in places.
In a large bowl whisk together the flour, baking power and soda, and salt.
Place 1 1/2 cups of chopped pineapple into blender and blend until smooth. Make sure it equals 1 1/2 cup pureed. Add in 1/4 cup water, 3/4 cups brown sugar, 1/2 cup warm coconut oil, vanilla, and the vinegar and blend until completely smooth. Pour mixture into the bowl with the whisked dry ingredients and mix until combined. Pour cake batter gently over pineapple in pan.
Bake for 45-50 minutes or until the cake is a nice golden brown and a tester poke comes out clean.
Remove cake from oven and let cool for about 5 minutes, then invert pan onto a wire rack or plate and remove pan gently. The cake should pop out easily with the parchment attached. Peel parchment off and if any of the pineapple cokes loose, jus stick it back on.
And then cake. Eat it.
Pudding is comfort. Pudding is simple. Pudding is just that, nothing but pudding. And if you add some graham cracker crumble, well you got yourself a pudding parfait. And a pudding party of sorts, if you need one.
Now do you, like me, think about grade school when you see pudding? Or how about Billy Madison. Oh hell yeah, definitely watching Billy Madison, in grade school, with a snack pack. HA. Those were some days right there. And with all the littles being homeschooled these crazy days, I figured why not bring in a bit of the grade school feeling into the routine and make some pudding for an after lunch or after %u201cschool%u201d snack. For the routine purposes and also as a form of a bribe. Yes. You can bribe your children with pudding. Or your partner. The mr got his pudding too, just after he dealt with the recycling on the porch.
And plus. Oat milk. You got a stash? Yeah? Well use it in this pudding. It will make you glad you panicked bought 10 cartons and hid them under your mattress. Right next to all the canned beans of course.
Now to the pudding!
The stuff. Oat milk (use any milk you want or have), cocoa powder, brown sugar, corn starch, brewed coffee (optional), vanilla extract, graham crackers, coconut oil, and a little salt.
Start with a pot. Mix in the cocoa powder, brown sugar, and corn starch, and pinch of salt. Add in a little milk and coffee if using and mix around until its a thick paste and everything is incorporated.
Now add in the rest of the milk and place on medium heat on the stove. Heat up for about 3ish minutes and once it starts get hot and you see a bubble or two, start whiskingand don%u2019t stop. Whisk all around pot, all over the bottom, so no spot start to burn. Whisk whisk whisk, until it thickens to pudding consistency. Should take 3-5 minutes.
Once thick and pudding like turn heat off and add in the vanilla and chocolate chips. Whisk until completely melted and incorporated.
Silky and smooth. Hot pudding.
Pour the pudding into a jar or bowl and place into the fridge to set. 1- 2 hours.
In the meantime, graham cracker crumble. Smash up the crackers into a bowl, (big chunks are good) and add in the melted coconut oil and a tablespoon of brown sugar.
Mix around until evenly incorporated
Dump the crumbs onto a baking sheet and stick into the oven to toast up for about 10 minutes.
And now you assemble. Graham crumble on a vessel, topped with pudding, more crumble, and whatever whipped cream, yogurt, ice cream situation you might want to top it with.
Pudding. All for you to eat.
-C
make 4-6 serving
2 cups oat milk (can use any milk you have on hand)
1/3 packed cup brown sugar
2 tablespoon brewed coffee (optional but makes it a little more deep and chocolatey)
3 tablespoon cocoa powder
1/3 cup chocolate chips
2 tablespoons cornstarch
pinch of salt
1 teaspoon vanilla extract
For Graham Cracker Crumble
6 full sheets of package of graham crackers
2 tablespoon melted coconut oil or vegan butter
1 tablespoon brown sugar
In a medium size pot mix together the cocoa powder, brown sugar, corn starch, and a pinch of salt. Add in the coffee if using, and about 1/2 cup of milk. Mix until all the ingredients are evenly incorporated and the mixture is kind of pasty. Place pot on stove on medium heat and add in the rest of the milk . Let mixture heat up for a few minutes and once it starts to warm, start whisking. Whisk consistency until the mixture heats up and thickens to a pretty thick pudding consistency. Remove from heat, add in the chocolate chips and vanilla and keep whisking until the chocolate completely melts it.
Pour pudding into a jar or bowl and place into the fridge. 1-2 hours to cool and set.
In the meantime make the graham cracker crumble. Preheat oven to 350. Crush up crackers into a bowl (some big chunks are good) and mix in the brown sugar and melted coconut oil. Mix around until the crumbs are evenly moisten. Dump the crumble onto a baking sheet and place into oven for about 10 minutes or until the crumble is a nice deep golden brown. Remove from oven and let cool.
Once the pudding is set and the crumble is toasted, it is time to assemble. Scoop some crumble into a bowl or jar, add in some pudding, then top with more crumble. If you want, top with a dollop of something creamy like whipped cream, yogurt, or even ice cream.
Eat.
IF there is pudding and crumble left over, store the pudding I the fridge (will last a few days) and the crumble separately at room temperature in a airtight container.
I have been on a good long kick here with eating oats at night for my after dinner snack. Just about every night after cleaning up the dinner dishes, sweeping the floors, going for a nice after dinner walk with the mr, I come home, put the hot water on, grab my oats, my peanut flour, and sometimes a banana. As soon as the water boils I mash up some banana (if using), add in some oats, pour in some boiling water, and let them sit. I also pour a huge jar of tea then plop my butt down at the counter to do any brain tasks that need doing like checking the email, left over billing things, maybe check the old phone for the first time in hours%u2026 After about 5 minutes of that, I stop brain tasks because I just can%u2019t, grab oats, and dump in a few big ass tablespoons of peanut flour and cinnamon and give it a good stir. Voila, snack time. A delicious, nutritious, tummy filling and easy dish that is full of all sorts of things that my body needs. I grab a spoon, my tea, and open my book. For sure one of my favorite times of day.
Now lets talk about peanut flour. I have been eating peanut flour for a few years now. Not to confuse with powered peanut butter which is basically peanut flour but usually with added sugar and salt. Peanut flour is just peanuts, with the oil pressed out and then ground up into a super fine flour. And not a flour is the typical sense. Like you can%u2019t make bread with it, but you could add it to bread. You can also use it to thicken things like soups or sauces up. Or add it to smoothies, make a cake frosting with it , or just mix it with a little water and eat it with a spoon. It is delicious and amazing and full of protein without all the added fat and high calorie content. I started to add it to foods because of the protein but now I just eat it all the time because I freaking love the stuff. (Another favorite way to eat it is cut up carrot sticks tossed in the flour%u2026 SO GOOD!) Anyway, truth be told, it is not the most widely available stuff. I have only seen it in a few store over the years, so I have been buying it online. But recently someone told me that Trader Joes is selling it now (I haven%u2019t checked yet) so I figured now is a good time to share the greatness of the flour and how you might want to use it.
Anyway, these oats here are my favorite way to eat oats. Warm and creamy, but not cooked and gruel like. They are like a cross between stove top oats and overnight oats except they take all of 5 minutes to make and you don%u2019t need to dirty a pot. Then mixed with banana for extra sweetness and flavor, the peanut flour for all the peanut butter taste and protein. These oats are unstoppable.%u00a0 Delicious and nutritious for breakfast, lunch, snack time, or dessert, these oats are all win win. Add another win just because. Win, Win, WIN!
Now to the oats!
The stuff. Old fashion oats, a small banana, peanut flour, cinnamon, and boiling hot water.
Mash up the banana until smoothish then add in half the hot water and mix. Dump in the oats and mix those too.
Top with the rest of the boiling water and let sit for about 5 minutes.
After the oats absorbed the hot banana water, dump on the cinnamon and the peanut butter flour and mix in.
Grab yourself a spoon friend.
Eat.
-C
Makes 1 serving. Can be halved for smaller portion
1 small banana
1/2 cup old fashion oats
2 (or more if you want) tablespoons peanut flour
1 teaspoon cinnamon (optional)
1 cup boiling water
Place peeled banana in a bowl and mash with a fork unit smooth. Add in half the boiling water and mix.. Dump in oats and mix until incorporated then add in the rest of the hot water. Let sit for 5 minutes until oats absorb all the water. Stir in peanut flour and cinnamon. Eat.
As of right now, these are by far the best cookies I have ever made. Look at them. They are SO CUTE!. Worth all the effort, seeing that I do not own a ghost cookie cutter (although I think my version of ghosts are pretty fantastic) and had to hand cut out each cookie with a knife and a ghost cutout I made a few weeks back. They make me happy just looking at them. That right there is saying something. And I don%u2019t know about you and where you are, but it is getting pretty freaking cold out and I refuse to turn the heat on for a few more weeks so I do what I need to do to stay warm. If that means turning on the oven to bake cookies, then so be it. I have a feeling I am going to be making a few more batches of cookies before the months over. HA! (For reals though.)
These cookies are more or less a traditional sugar cookie with a chocolate ganache type filling, both with a hint of coconut flavor from the use of coconut oil. Something about the whole combination; the cookie, the coconutieness, and the chocolate that really had everyone (I gave them out a Barbs birthday party) praise my amazingness. I guess they are pretty freaking delicious.
Cute and delicious. Best kind of cookie!
And quick note. Yes these are ghosts but think of all the fun shaped sandwich cookies you could make. I am thinking moose shaped cookies next or maybe Christmas trees%u2026 Oh the possibilities!
Now, to the cookies!
The stuff. White sugar, coconut oil, flour, baking powder, salt, vanilla, almond milk, cocoa powder, and powdered sugar. For cookies and filling.
To make cookie dough. Beat toghetet the coconut oil with sugar and vanilla until smooth and fluffy. Add in all the dry ingredients and the almond milk and mix until a dough forms.
Wrap dough in plastic and squish tight. Place in fridge for an hour or up to a day.
After dough has had time in the fridge, grab it and roll it out on a lightly floured surface to about 1/4 inch thick.
Cut out cookie shapes. If you want to cut out eyes or a few different shapes, remember each cookie needs a top and bottom so even numbers folks.
Place cut out cookies on a baking sheet then into the oven they go.
Bakes and ghostly! Place them on a wire rack to cool and keep baking the rest of the cookies.
While cookies are cooling, make chocolate filling. Super soft, almost melted coconut oil goes in a bowl with vanilla and gets beaten together. Add in the cocoa powder, powdered sugar and pinch of salt and kept beating slowly anding in a bit of milk until the whole shebang comes together into chocolate filling awesomeness.
Once the cookies are completely cooled, fill them. The filling might have tightened up a bit so if it is not spreadable, pop into microwave for like 8 seconds to get it to move. Scoop or smear equal amounts of filling onto the bottoms of the cookies and top them off with their tops.
Done, and ready to eat.
Ghosts cookies for all your ghost fueled festivities.
-C
makes at least 16 sandwich cookies
For the cookies
2 1/4 cups all purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extact
2/3 cup soft coconut oil
5 tablespoons plant milk (I used almond)
For the filling
1 1/2- 2 cups powdered sugar
1/3 cup cocoa powder
4 tablespoons melted coconut oil
1/2 teaspoon vanilla extract
2-3 tablespoons plant milk
1/8 teaspoon salt
Preheat oven to 350
In a bowl beat together the white sugar with the coconut oil and vanilla extract. Add in the flour, baking powder, and salt and start to mix with a spoon or fork, adding in the milk as you go. Keep mixing until completely incorporated and turns to a ball of dough. Gather together into a ball and wrap in plastic. Pat flat and place into fridge for an hour or up to a day.
To cut out cookies. Roll fridgerated dough out on a floured surface to about 1/2 inch thick. Cut out shapes, making sure to have a top and bottom for each cookie. Gather left over dough into a ball and repeat until all the dough is used.
Place cookies on a baking sheet and bake for 13-15 minutes or until they are just starting to lightly brown around the edges. Remove from oven and place on a wire rack to cook.
For chocolate filling. Beat together the melted coconut oil with vanilla. Add in the lesser amount of powdered sugar, salt, and cocoa powder. Beat on low, adding in 2 tablespoons plant milk. Beat until mixture comes together into a thick but spreadable consistency. If it seems too thick, add more milk, too thin, a little more powdered sugar.
Cookie assembly. 2 cookies at a time. A top and bottom. Spread about a tablespoon of chocolate filling to bottom cookies and pop the top on.
Eat cookies. Store what is not eaten in a airtight container for up to a week, but these ghosts will definitely not last that long.
Peaches are here. YAY!!! Peaches are for sure one of those fleeting fruits, one that once in season, you need to eat as many fresh as you can because once they are out of season, they are not good. Not good at all. And me being me, I see peaches, I buy a shit load, and now I have a fridge drawer full. Not complaining in the slightest, but peaches cannot sit around all summer waiting to be eaten. So if you are going to buy a shit load, know what you are going to do with them all.
My peaches, well they haven%u2019t had to wait long. I have been eating at least a peach a day and%u2026 I made these bars with a few. Sharing my peaches, thats what I do. HA.
These almond peach shortbread bars. Fantastic A+ on all fronts. Easy to make, not a whole heck of a lot of ingredients, make the house smell amazing, and really kick off the peach, summer vibe thing that goes on around here.
‘%u201cMillions of peaches, peaches for me. Millions of Peaches, peaches for free%u201d %ud83c%udfb6 (Peaches by The Presidents of the United States of America. If you have%u2019t head the song, look it up. I don%u2019t think I can even look at a peach without hearing the song in my head.)
Now to the peach almond shortbread bars!
The stuff. Peaches, almonds, vegan butter, brown sugar, flour, cinnamon, salt, and baking powder.
Easy peasy. Almonds go in to food processor first. Blend and pulse for a minute or two until they turn into a medium fine almond meal. (Don%u2019t over blend or you will end up with almond butter.) When almonds are ground, add in the flour, baking powder, salt, cinnamon, and sugar. Pulse until combined. Then add in the butter in chunks and pulse until dough just starts to come together.
Half the dough goes into a 9×9 baking pan. Smooshed evenly all over the bottom poke it with a fork. Then it just needs to go into the oven to bake. 15-18 minutes or so, just until it starts to brown a bit.
Peaches need to be cut so cut them up. !/2 inch thick slices, after the pits be removed of course.
Blinded baked bottom. Looks good yeah? Let it cool for a few minutes and then it gets peaches. Three rows, all over lapping and nestled together.
The top gets the remaining half of dough and is now it%u2019s ready for the oven. Another 40-ish minutes or so to really seal the deal.
Taken from the oven when golden brown, cooled, cut up, and placed on a pretty plate because pretty is nice.
I am pretty sure you figured out what to do next%u2026. EAT IT!
-C
makes a 9×9 pan which can be cut Into the sizes of your choice
1 cup vegan butter
1 cup packed brown sugar
2 cup cup all purpose flour
1 cups raw almonds
1 teaspoon baking powder
1 teaspoon salt
3 large firm peaches
1 heaping teaspoon cinnamon
Preheat oven 350
Place almonds into a food processor and pulse and blend until a fine meal has formed. It should take only a minute or two and stop half way and scrape the edges and sides do the almonds don%u2019t start to form a paste. Add in the flour, salt, baking powder, cinnamon,and sugar and pulse until combined. Add in the vegan butter in a few chunks and pulse until the mixture turns into a crumbly dough. Stop pulsing and dump mixture into big bowl.
Take half of the mixture and place into a 9×9 baking pan. Evenly distribute and press the dough into the bottom. Take a fork and poke the dough all over then place the pan in the oven. Bake for 15-17 minutes or until the dough just starts to lighly brown. Remove from oven.
While the bottom crust is cooling off for a few minutes, slice peaches into 1/2 inch slices. Obviously make sure to remove pit.
Now take your half baked crust and layer peaches evenly on top. It is easies to start at the top, make three rows across and then layer the peaches down (like in the picture above). Once peaches are layered, grab the remaining half of dough and evenly distribute on top. Place back into oven and bake for another 40-45 minutes or until the crumble on top is a nice deep golden brown.
Remove from oven, let coo completely (or as completely as you can) cut into pieces, and then you eat it.
Left over pieces should be placed in an airtight container in the fridge for up to 5 days. They freeze well individually wrapped too.
blind back for about 15 minutes of until the crust is starting to brown around the edges
bake for another 30 minutes
I found another bag of frozen rhubarb in the chest freezer which is never a bad thing, but my rhubarb patch outside is growing strong and I will have all the fresh rhubarb I could possible eat within the next few weeks. So found rhubarb just means I need to eat it right fast before the fresh stuff comes in. (I haven%u2019t had a problem with that. it%u2019s almost gone already). Plus the other day while I was digging up and transplanting raspberry bushes to the back yard, my neighbor came over and gave me a gallon of frozen raspberries, harvested from said bushes that I was currently planting in my yard. Score for me! Free bushes and berries%u2026I have such nice neighbors.
So the logical thing to do with my new found and giving bounty was of course to hurry up and bake something. Cobbler. Why cobbler? Well, why not? I figured the mr would really like it and eat it and I also didn%u2019t want to make anything to fussy because I was just to dang busy spending all of my extra time outside doing outside things. And cobbler, it%u2019s not fussy because it is basically biscuits and jam baked up all together. Not a lot to think about and comes out looking all homey and sweet and smelling all nice and cozy. Doesn%u2019t that sound nice? And not a pain in the ass?
And best part. A made cobbler works as dessert or breakfasts or just a snack. Just asked the mr. He ate it for all the reasons. With a dollop of yogurt or cream of course because he is fancy like that.
And yeah the fruit I used was frozen, but fresh works just the same here too.
Now, lets get to that cobbler.
The stuff. Raspberries (frozen), rhubarb (frozen), sugar, flour, salt, baking power, cinnamon ,almond milk, apple cider vinegar, cornstarch, and oil.
Raspberries, rhubarb, sugar, cinnamon, cornstarch. Its all there in the bowl. Just needs to be mixed. So mix it.
Dump fruit mixture into well greased 8 inch pan and pop it into a hot oven to get a head start on baking.
While the fruits in the oven, make the biscuit dough. Mix the dry together then mix in the wet until just incorporated and a sticky dough forms.
Pulled from the oven, the fruit is starting to cook down and whoa, it just smells so good!
Drop on the biscuits dough on top of the fruit (careful of the hot pan). Evenly if possible, but don%u2019t work to hard to make it look perfect. Imperfection makes it look perfect, you know?
Once biscuits are on, lightly brush the tops with a little milk and sprinkle with more sugar then pop it back into the oven for another 25-30 minutes or until the biscuits are baked.
Pulled from the oven with a bubbly filling and a golden brown biscuity top. Things are looking good here.
And now it%u2019s time.
Dig on in my friend. Sever with something creamy like whipped coconut cream or some type of yogurt or ice cream situation of your choice. And again, this can be your breakfast.
Happy spring people!
-C
make a a 8 inch round which serves 5-6
For the Filling
2 cups raspberries (fresh or frozen)
2 cups rhubarb chopped into 1/2 inch to inch long pieces (fresh or frozen)
1 1/2 tablespoons corn starch
3/4 -1 cup sugar (lesser amount if you like a little more tartness. I used lesser amount)
1 teaspoon cinnamon
For the dough
1 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons neutral flavored oil
1/2 cup plant based milk
1 teaspoon apple cider vinegar
Preheat oven to 350.
In a large bowl mix together the rhubarb and raspberries with the corn starch, sugar, and cinnamon. Grease a 8 inch round pan the is at least 2 inches deep (can use a slightly large pan or a square) and dump in fruit mixture. Place into oven to bake for about 15 minutes or the fruit starts to break down.
While fruit is baking, mix up biscuit dough. Flour, salt, 2 tablespoons sugar, and baking powder go in a large bowl and mixed until combined. Add in the oil, the milk, and the vinegar. Mix until just incorporated and a dough has formed.
Remove the fruit cooking from the oven. Turn heat up to 375.
Carefully drop spoonfuls of biscuit batter on top of fruit. Brush the top of the biscuits with a little milk and sprinkle with remaining tablespoon sugar. Place the pan back into the oven and bake for another 25-30 minutes or until the biscuits are all nice and golden brown on top.
Remove from oven and let cool for a few minutes before serving. Serve warm with a scoop or dollop of soothing creamy (coconut cream, yogurt, ice cream%u2026..whatever floats your boat.)
Left overs can be stored in pan, just cover it with something and place in fridge. Can be eaten cold to or reheated in microwave or oven.
These are definitely my favorite shaped cutout cookies I have ever made. I mean seriously, carrot shaped carrot cookies, what could possibly ever be better? Nothing, and that%u2019s truth for you.
Not only are they carrot shaped, they are also carrot flavored. Yup, Carrot shaped, carrot flavored, awesomeness. A little cinnamon added to the cookie for little extra boost of flavor and an orange glaze because it works and orange is good and fresh and springing. All good stuff.
You might be thinking, huh, carrot puree in a cookie, well that doesn%u2019t sound right. But it is, it is right. And you know how I know that these cookies are awesome? Well I packed them up, (2 dozen of them) and took them over to the littles house for an after school treat. When I got there, the two older ones had friends over. I asked them if they wanted a carrot which earned me that look that said %u201care you serious%u201d but them showed them the cookies. Of course the wanted a carrot so I gave them each one. They ate their cookies then proceeded to beat the shit out of the mr. Then they asked for another cookies and beat the shit out of the mr some more. This when on and on for about a 1/2 hour until all the cookies were gone and the mr was crouched in the corner with a broom trying to defend himself against 4 rulely kids who where slashing at him with light sabers and spraying him in he face with kitchen cleaner. It%u2019s because they wanted more cookies. (and yes, the littles are getting crazy). So yeah, the cookies are good. Ass kicking good.
Anyway, a cookie with some goodness mix into it, shaped into a great shape, that will make everyone smile and happy. You could make them by yourself, make them with your friends, make them with some kids, with some old people. They are the perfect cookie to leave out for the easter bunny(do you leave carrots out for the easter bunny?) or to serve up at any easter party, spring party, or any garden party you might be attending. This cookie is pretty much perfect for any and every occasion that required a cookie. Or a carrot because carrots are always welcome.
To the carrots! I mean, the cookies!
The stuff. Flour, baking soda, salt, sugar, vegan butter, carrot puree, cinnamon, an orange, some powdered sugar, and food coloring.
Into a big bowl the sugar, vegan butter, and carrot puree go.
Beat for a minute or two until completely incorporated.
Add in all the rest of the dry stuff and mix by hand until it turns to dough.
This is the dough it turned into.
Gather the dough and wrap it or place in a plastic bag and stick it Into the fridge for a few hours or overnight. The dough NEEDS to chill.
After you let the dough be, remove from fridge, liberally dust counter, and roll out dough about 1/4 inch thick.
And then it%u2019s time to cut the cookies out. I unfortunately do not have a cookie cutter so I improvised and make 2 carrot cutouts from paper and hand cut each cookie. That worked but took forever so I got crafty and used a fat Christmas tree cookie cutter then just did a little trim and pinch to make it into a cookie. (I am a genius for that). Any way works, and you can also do other shapes too, the cookies don%u2019t change taste in different shapes. (but that would be so cool if they did)
Carefully place cut out cookies onto a baking sheet, giving them a little space because they do spread a tiny bit.
And into the oven to bake they go.
Out in 10 minutes looking all carrot like.
Carrots waiting to cool so they can be glazed.
The glaze. Pretty straight forward. Just zest orange into powdered sugar and juice the orange into the sugar and mix.
Divide glaze and dye one orange and one green
And glaze away. I recommend doing it over a rack and baking sheet to minimize mess because they do drip a bit.
Now just you look at that, carrot shaped carrot sugar cookies .What a sight!
And of course, carrots come in bunches. HA
Enjoy some carrots!
-C
makes about 2 and a half dozen (depending on size)
2 1/4 cups all purpose flour plus more for dusting
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegan butter
3/4 cup granulated sugar
1/2 cup carrot puree ( see note about how to make puree)
For the glaze
2 to 3 cups powdered sugar
on orange
orange and green food coloring
Note. To make carrot puree, steam a couple carrots until completely soft them blend until smooth.
Place sugar, vegan butter, and carrot puree into a big bowl. Beat with a beater until light and fluffy. Add in the flour, baking soda, salt, and cinnamon and mix by hand until completely incorporated and mixture tunes into dough. Gather dough into a disk and wrap in plastic or place in a plastic bag and refrigerate for at least 2 hours or up to overnight.
Once dough has chilled enough and you are ready to go, preheat the oven to 350.
Place dough on a flour dusted counter and roll out about 1/4 inch thick. Cut out the cookies with a cutter or by hand and place on a baking sheet. Bake cookies for 10-11 minutes or until just starting to turn slightly brown around the edges. Remove from oven and place on a wire rack to cool.
Once cookies are all baked and cooling, make the glaze. Place powered sugar into a big bowl, zest in the orange then add in the juice od half the orange. Mix completely and check consistency. You want it to be slightly running but not liquid, but also not to stiff. Add more juice or more sugar to get it right. Once it is the right consistency, separate into 2 bowls. Dye one green and one orange. Now glaze you cookies. A knife or small spatula works best and yes, the glaze drips a little so do it over a baking sheet, but after about 10 minutes the glaze hardens.
And then you have carrot cookies and all is good. Now go eat a carrot cookie!
Store uneaten cookies in an airtight container for up to 5 days. They can be frozen too.
I am sadly at my last few bags of frozen garden foods from last season. As of now I have a bag of tomatoes, a couple bags of shredded zucchini, and a bag of rhubarb. Well, had a bag of rhubarb. I think I have eaten almost all of it already. My rhubarb patch better get up and producing stalks soon. And as for the rest of the veggies that I will require. Guess I am going to be surviving mostly on roots from farm share (we are getting a lot more greens though!!!!) and probably doing a bit more grocery shopping then I care too. A few more months. I can do it.
Anyway, enough about my freezer and lack of fresh produce problems.
Here in Vermont maple season is well on it%u2019s way making it a perfect time for anything maple. And rhubarb. Yeah I am using my frozen rhubarb from last year, but any time now (after the snow melts) there will be plenty of stalks for the taking. There will be so much maple and so much fresh rhubarb which are the perfect taste combination. Exciting times! And when added to oatmeal, things just get more gooder. (I know gooder is not a word but I think it should be) Oatmeal, especially baked, is the stuff where all gooder things start.
Have you had baked oatmeal yet? It truly is fantastic. Not at all gummy and gloopy like stove topped cooked oatmeal (but I like it like that too). It still has a good bite to it while still being soft and creamy and boy oh boy is it just the bees knees. With the addition of some crunchy almond friends, well even better. Trust me. If you are a oatmeal eater, you must try it baked. Best part is that it can be eaten as breakfast but also I have been serving it to the mr for dessert with a healthy drizzle of more maple. It%u2019s that good friends. From breakfast to dessert. Everyone is happy.
To the baked oatmeal.
The stuff. Old fashion oats, cinnamon, salt, baking powder, rhubarb (fresh or frozen), REAL maple syrup, some plant milk, a few flax eggs, a bit of tahini, and some almonds.
To start. Oats, cinnamon. salt, baking powder and almonds get a quick toss together in a big bowl.
If you rhubarb is not already chopped up into inch long pieces, do that. I already did before freezing it so yea me. Once its chopped, layer almost all of it (reserve a few small needful to toss on top) into a lightly greased 9×9 inch baking dish then cover evenly with the oat mixture.
In now empty bowl mix together the milk, the flax eggs, the tahini, and the maple until evenly incorporated.
Pour the wet mixture all over the oats and let it absorb.
Once the liquid is all absorbed , top with any left over almonds and the left over rhubarb. For good looks.
Pop into a hot oven to bake.
Golden brown with crispy edges. Rhubarb and maple baked oatmeal for all your maple, oaty and rhubarbie needs.
Fresh from the oven scooped warm into bowls. Top with extra maple if thats what you should want do.
Enjoy and happy maple season!
-C
Make a 9×9 pan of oatmeal
2 1/2 cups old fashion oats (make sure gluten free if need be)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/3 cup maple syrup plus more for serving
1 tablespoon tahini or any other nut butter
2 flax eggs (2 tablespoons ground flax seed with 6 tablespoons warm water)
2 1/2 cups fresh or frozen rhubarb chopped into inch long pieces
1 1/2 cup plant milk (water works but it won%u2019t be as creamy)
1/2 cup chopped almonds (optional)
Preheat oven to 375
Lightly grease a 9×9 inch baking pan (I used metal because it makes for crisper edges but glass works too) and dump 2 cups of the rhubarb in and evenly distribute on the bottom. In a large bowl mis the oats, the baking powder, salt, and cinnamon together. Mix in chopped nuts if you are using. Evenly cover rhubarb with oat mixture. In now empty bowl mix together the milk, flax eggs, maple syrup, and tahini until evenly incorporated. Pour mixture over oats. Let the mixture sit for a few minutes until the oats have abosbed all the liquid. Toss the rest of the diced rhubarb and a few more chop nuts to the top and pop into the oven to bake.
Bake for 30-40 minutes (shorter time for a wetter oatmeal, longer for a denser crispier oatmeal)
Once baked to your likeness, remove from oven and let cool for a few minutes just so it is not super hot. Scoop into bowls and serve warm with extra maple and milk or whatever you might want to serve with it.
Left overs last great in fridge for 3-4 days or individual portions can be frozen for a month or two. Just pop into microwave for a couple minutes to warm up.
I have a bag of coconut flour that I need to use up so I have made coconut snack cake a few times the past couple weeks. Once with orange instead of lime. Once I added chocolate chips. This time I stepped it up made a little glaze action, toasted a little coconut for some extra coconutiness and took these here pictures and wrote down the recipe. Just. For. You.
Not that I don%u2019t know already that my snack cake creation is good, but I guess it was just super A+++. I threw this one together right before the mr and I headed down to PA to hang with my dad. As soon as he (and sister and nephews) started in on it, well the responses were more then average. My dad even snuck a piece off and hid it for later. They really, really, really were into it. Wanted me to make another right then and there. Normally I would but my dad doesn%u2019t keep coconut flour on hand and I don%u2019t make it a habit to travel with any myself. (I might have to change that.) Next time he will know to stock the coconut flour.
I didn%u2019t realize my people were such coconut people. Good thing for them that I like coconut people. As a matter of fact, I consider myself a coconut person. And coconut is not code for awesome, but I am that too. HA
Anyway enough about me. Coconut snack cake is what you want to know about. It is soft and dense. Moist, not overly sweet. Lots of lime and coconut flavor and is just perfect for snack time. Eat it with a fork on a plate with coffee or tea or grab an piece and eat it walking down the street while thinking about green leaves and warmer weather. Or wherever and whenever. If you make it then it%u2019s up to you when and where you eat it. That only seems fair.
Now to the snack cake of your coconut lime dreams.
The stuff. Gonna need all purpose flour, coconut flour, salt, baking soda, baking powder, a couple flax eggs, some warmed coconut oil, plant milk, brown sugar, vanilla extra, apple sider vinegar, a couple lime, some powdered sugar, and some lightly toasted shredded coconut.
Grab a big bowl. Add in the brown sugar, flax eggs, warmed coconut oil, apple cider vinegar, and vanilla. Mix it all up until evenly incorporated.
Dump in the flours, baking soda and powder, and salt. Zest in lime, squeeze in lime juice and start to mix. Add in the milk as you are mixing.
Cake batter mixed and done. Now to bake it.
Dump the cake batter into a well greased baking pan and level it off with a spoon or spatula.
Now it%u2019s oven time to bake into a great and well cake.
A cake out of the oven, great and well. Golden brown and smells of all the goodness that a coconut cake could possible smell.
While cake is cooling, which it should be now, make the glaze. Powdered sugar, lime zest, and lime juice. Mix until it%u2019s glazy.
Pour the glaze all over cooled cake.
Don%u2019t forget the shredded coconut. Get it on before the glaze starts to set.
And then it%u2019s just the matter of cutting cake%u2026%u2026.
You know once you cut it, that means snack time right? Coconut lime snack cake for all of your coconut time, lime time, hungry snack time needs.
Keep it good.
-C
Makes a 9×9 cake
1 1/2 cups all purpose flour
1/2 cup coconut flour
3/4 packed cup brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup coconut oil (warmed to liquid)
1 1/4 cup plant milk (I used almond)
2 flax eggs (2 tablespoons ground flax seeds with 1/2 cup warm water)
1 teaspoon vanilla
1 tablespoon apple cider vinegar
A lime
For the glaze
3/4 cup powdered sugar
a lime
1/4 cup or so toasted shredded coconut to sprinkle on top (optional)
Preheat oven to 350
In a large bowl, mix together the bbrown sugar, flax eggs, warmed coconut oil, vanilla, and apple cider vinegar until completely incorporated. Next dump in the flour, coconut flour, salt, baking soda and baking powder. Zest the lime into bowl. Start mixing, adding in the juice of the lime and the plant milk. Mix it all together until completely incorporated.
Dump mixture into a well greases 9×9 baking pan and level off with a spoon or spatula. Place into oven and bake for 30-35 minutes or until golden brown and a tester stuck into the middle of cake comes out clean.
Once baked, remove from oven, let cool in pan for a few minutes then carefully remove cake from pan and let cool on a wire rack.
While cake is cooling, make the glaze. Just zest other lime into powered sugar then add the juice (or as much juice as you needed) of the lime until a pourable glaze forms. If your lime is not particularly juicy enough and the glaze is still really thin, just add a splash of water to thin out as needed.
And when cake is completely cooled, pour glaze all over cake and cover with toasted coconut flakes.
Now cut. And eat.
Store left over cake in a air tight container for 3-4 days. Individual pieces freeze well for all your future snacking needs.
I have very strong feelings for heart shaped baked goods. I think that everything, all year round, should be heart shaped. How lovely would that be? It would be ever so lovely, or I would think so anyway. And yes, ok, I was thinking about Valentines Day when I made these cupcakes but don%u2019t let that be the only reason you make a cupcake, cake, or any other baked good into the shape of a heart or pink for that matter.. Hearts are just so sweet and cute and dare I say cuddly? (Can you cuddle baked goods? Let me know if you have and do. We should talk about that). And pink is just a fantastic color, especially when it is the color of the flavor. Purple-y pink equals a taste like berry so all just makes sense.
Anyways. Cupcakes. Made with nutty almond meal to taste all nutty, frosted with blackberry and clementine frosting which is a pairing that all party and non party people will love. A down right deeelightful combination that will, no matter your circumstance in life, make you smile. Because lets get this clear, these cupcakes might look all lovey dovey and Valentines Day-e and are very much a perfect Valentines Day treat, but also can be an everyday, run of the milll, straight up any day, all day cupcakes. Valentines Day does not own the heart or pink.
These cupcakes are for you to love and you don%u2019t need to worry if they love you back. That would be weird.
Slightly off topic thought. How awesome would it be if someone made a cute little teddy bear that when you squeezed it it would scream %u201cWHAT THE HELL! GET OFF ME!%u201d Hahahaha. That would be amazing.
To the cupcakes!
The stuff. Flour, almond meal, baking soda, baking powder, salt, sugar, soy milk, oil, vanilla extract, and apple cider vinegar. Also some blackberry jam, powdered sugar, some vegan butter, and a clementine.
In a big bowl, whisk together the granulated sugar, flour, almond meal, salt, baking powder, and baking soda.
Add in the oil, vanilla, milk, and apple cider vinegar. Mix until fully incorporated.
And that is some mixed batter.
Scoop the batter into well greased muffin tins. I used to different shapes and sizes because I wanted too. You can do the same, just be aware different sizes will cook at different times.
And into the hot oven they go.
Baked, popped out of the tins, and cooling to cool.
Frosting time. Butter, clementine zest, and jam mixed together makes for the prettiest color.
Add in the powdered sugar and juice of the clementine and beat with a beater.
Pretty pink frosting. All natural.
And now that the cupcakes are cooled (you must wait until they are completely cooled) get them frosted.
And of course, adding sprinkles will only make them that much better.
And now you got the cupcakes which makes it cupcake time.
Look at that smile. Thats a smile just for cupcakes, not at all because I told him too.
Happy happy.
-C
Makes 12-16 cupcakes (depending on size)
1 1/2 cups all purpose flour
1/2 cup almond meal
1/3 cup neutral oil
1 1/4 cup almond milk
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1 teaspoon vanilla or almond extract
For the frosting
3 tablespoons blackberry jam or preserves with or without seeds
2- 2 1/2 cups powdered sugar
4 tablespoon vegan butter
1 clementine (zest and some juice)
Preheat oven to 350.
In a large bowl whisk together the flours, salt, baking soda and powder and sugar until fully combines. In a separate bowl mix together the oil, milk, vinegar, and vanilla. Pour into the dry and mix, by hand, until full incorporated. Scoop batter into well greased muffin tins (heart or other shape up to you) and place into oven for 13-18 minutes (shorter time for smaller cupcakes, longer for larger sized) or until lightly browned and a tester stuck into a cake comes out clean. Pull from oven when done and pop from tin. Place on a wire rack to cool.
While cakes are cooling, make frosting. Beat together the butter, zest of the clementine, and jam. Add in the sugar and the juice and beat until fully incorporated. If the consistency is to thin, add a little more sugar, to thick, more clementine juice or if out of juice, a splash of milk.
Once cupcakes are full cooled, frost, add sprinkle if you would like, and then the only thing left to do is eat them.
Eat cupcakes, store left overs in an air tight container in the fridge for up to a week.