Pipe Dream #332: To Have KobenStyle – Strawberry Rhubarb Crumble

DSC_0142I made this crumble for the wrong reason.

DSC_0020I didn’t make it because strawberries and rhubarb are a match made in heaven. And they match each other like they planned outfits the day before.

I didn’t make it because this opposites-on-the-color-wheel-gradient-sunset fruit was in season.

I didn’t make it in order to express my disbelief at the antics/thoughts of the strange man at The Wedge who sidled up to me, eyes slightly bugging out as he surveyed my rhubarb selection and said, “What are you going to do with that? Have you ever thought of grilling rhubarb like a vegetable? Just charring it up and eating it plain?”  What I said: “No I’m going to make a strawberry rhubarb crumble.” What I thought: “Hahahaha noooo I have absolutely never thought of that or wanted to think of that. Who would ever eat charred bitter strings when they could make a delightfully sweet-tart strawberry rhubarb crumble, strange man.” I think he was trying to be friendly in a hippie vegan co-op sort of way.

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DSC_0138No. I made this because the idea of a red and crumble landscape in my “slightly used” Dansk Kobenstyle baker consumed my mind for a few weeks. I was like, “This will taste good fine fine fine, but this will look so good.” It is a stylish, trendy, seasonal inauguration of the dish, and there is nothing more perfect.

Except it might have been more perfect if I had increased the amount of fruit/crumble and/or made the crumble more crunchy/nutty. So those are all variables for you to think about.

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DSC_0176Stylin,’

L

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Strawberry Rhubarb Crumble

Adapted from smitten kitchen

For the topping:
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup white and/or brown sugar + 1 tablespoon extra
zest of 1 1/2 lemons
1 1/2 sticks butter, melted

For the filling:
2 1/4 cups rhubarb, chopped into 1-inch pieces
1 1/2 quarts strawberries, hulled and halved (or two 6 oz bags frozen strawberries)
juice of 1 1/2 lemons
3/4 cup sugar
5-6 tablespoons cornstarch (I forgot to add this)
Pinch of salt

Preheat oven to 375°F. Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a shallow baking dish. A 9×9 square dish or pie plate would work best, but I used a 9×13. Less crumble to spread around.

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place baking dish  on a baking sheet and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. Check at 30 minutes.

Serve with whipped cream or ice cream.

Carrot Cake, A Reprise: Carrot Almond Flour Muffins

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Thus follows the second installment of my carrot cake muffin experience this spring. I thought it wasn’t quite as good as the carrot cake banana muffins, but you can do so many great substitutions in this recipe. It can easily be gluten-free or vegan if you have any dietary restrictions.
And let’s be honest with one another: cream cheese frosting is like the WD-40 of the baking world. It makes anything work.
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Carrot banana on the right, carrot almond on the left.
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Also pictured: a dairy free cinnamon walnut crumble muffin with delightful berry filling. We were having a little birthday brunner gathering on the patio (this is, brunch dinner). It might also have been called a brunchluck (brunch potluck), because other people brought delicious food items.
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Brunching like bosses,
L
Healthy Carrot Muffins with a GF Option
Adapted from Minimalist Baker
1 egg
1 ripe banana, mashed
2 tablespoons maple syrup
1/4 cup brown sugar
1/4 teaspoon salt
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup plain almond milk, unsweetened
1/2 heaping cup (packed) grated carrot
1/3 cup rolled oats
1/4 cup + 2 tablespoons almond meal
1/2 cup + 2 Tbsp flour (sub in more almond meal if you want this to be GF)
1/8 cup chopped pecans
Preheat oven to 375. Prepare muffin tin with liners or lightly grease them.
Whisk together egg, mashed banana, maple syrup in a medium bowl. Whisk in the brown sugar, baking soda, salt and cinnamon. Stir in the almond milk, followed by the grated carrots, followed by the oats, almond meal and flour.
Divide evenly among 6 muffin tins, filling them all the way up to the top, and top with chopped pecans.
Bake for 30 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.

Pipe Dream #331: To Trickle Down Truth – Carrot Cake Banana Muffins with Fluffy Cream Cheese Frosting

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The only other carrot cake recipe on my blog is this one, and it is so good that I thought I would never need another. It is also so huge that after that cake, I didn’t make carrot cake for four years until now.

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This spring, I was having a massive craving for carrot cake. Like big time real deal. And I tried to like, not make it, which resulted in me trying every which way to deal with this craving. It led to some highly dissatisfying experiences including:

  • Vegan carrot cake from Whole Foods (like, why even. the frosting was probably silken tofu. i’m shuddering remembering this.)
  • Carrot cake protein powder pancakes (i scraped these into the sink, they were so bad.)
  • Eating plain carrots (this was fine, but it didn’t make me want to shout or anything.)

Eventually, I was able to pull from my “bucket of spiritual truths that trickle down into everyday things” and realized that no carrot cake substitute will fill the hole that I feel for carrot cake, and all your striving to fill that carrot-cake shaped hole with other things is going to be ineffective, dissatisfying and likely damaging.

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And it was a good place to process to, because then I just made the carrot cake and stopped wandering into grocery stores buying horrific cake slices, and now I’m good for a few more  years. And here’s what I made.

There are actually carrot cake muffin recipes pictured above, so dial in for a second go later. The one at the bottom of this post is the better of the two. It’s carrot banana cake, so it’s a little bit low fat and a lot bit moist.

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Plus, I topped them with this cream cheese silk. It’s like that boiled flour frosting that is so incredible, except I swapped in cream cheese for the butter. It’s a ridiculously creamy, not too sweet version of cream cheese frosting, and I know you’ll love it. A great option if you don’t have powdered sugar lying around.

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Best of everything,

Lauren

Carrot Cake Banana Muffins with Fluffy Cream Cheese Frosting

Muffins adapted from Ambitious Kitchen

Frosting is an LH Original

For the muffins:

1/2 cup + 2 tablespoons white whole wheat flour
1/8 cup quick oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 medium ripe banana, mashed
1/4 cup dark brown sugar
1 egg
1 teaspoon vanilla
2 tablespoons olive oil
1/2 cup shredded carrots
3 tablespoons almond milk
2 tablespoons chopped pecans

Preheat oven to 350 degrees F. Spray six muffin cups with nonstick cooking spray or line with liners.

In a large bowl, whisk together flour, quick oats, baking powder, baking soda, cinnamon and salt. In a medium bowl, whisk together mashed banana, brown sugar, egg and vanilla until well combined.

Add in the olive oil and almond milk, then fold in carrots. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the pecans.

Divide into the six muffin cups and bake for 20 minutes or until toothpick inserted into center comes out clean with a few crumbs attached. Don’t overbake. Remove from oven and place on wire rack to cool for a few mintues before removing from tin to cool fully.

For the frosting:

12 oz full-fat cream cheese, softened
3 tablespoons all-purpose flour
3/4 cup white sugar
1/4 teaspoon salt
3/4 cup milk
1 teaspoon vanilla

Whisk the flour, sugar, and salt together in a small saucepan over medium heat. Whisking constantly, slowly add the milk. Bring the mixture to a simmer, still whisking, and boil until the mixture thickens dramatically. Boil for a minute or so, then remove from the heat. Scrape the mixture into the bowl of a stand mixer and beat with the paddle attachment on high speed until cool. You can also put it in the fridge for a while to facilitate cooling. Stil mixing on high speed, drop in the softened cream cheese, about an ounce at a time, and beat until the frosting is light and fluffy. Spread or pipe onto cooled muffins.

PSA: Isle Bun in Mpls

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Seriously, if you haven’t yet gotten to Isle Bun in Uptown, just please go there immediately for their larger than life cinnamon rolls with extra frosting and this beautiful fruited coffee cake. It is all anyone would ever need ever for breakfast.

L

Pipe Dream #330: To Be More Salty – Bananas Foster Sauce Sans Fire

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This says “sans fire,” but PLEASE KEEP READING.

Have I told you about the time I shaved off half of my eyebrow? Humbling lol.

I won’t tell that story today, but I will tell you about this simple bananas foster sauce I made.

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Traditional bananas foster is a French Creole dessert that came out of midcentury New Orleans.  sliced bananas flambéed in a caramel rum sauce, usually served with vanilla ice cream or a crepe. Mostly, it’s cool because you get to light things on fire.

My bananas foster doesn’t include rum, and I didn’t light my skillet on fire, so I’ve essentially made it the most boring bananas foster on the earth, but it was easy and uses a minimum of cookware. You also will not burn  your eyebrows off like an amateur.

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I had thrown together a little mini eggless cream cheese vanilla cake earlier in the week and had some leftover cream cheese frosting to use up, so I made a tiny layer cake. Both of those elements were really dense, and I knew the caramel sauce would be ultra sweet, so I added a boatload of salt to try and cut the heaviness of everything. Next time, I’ll even add a few flakes of some coarser salt when I serve it because despite my efforts, it wasn’t even that salty.

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Saltily,

L

Salty Bananas Foster

An LH Original

1 banana, sliced however

1/2 teaspoon coconut oil

2 tablespoons brown sugar

1 tablespoon molasses

1 teaspoon vanilla

salt, to taste

Heat the coconut oil in a cast iron skillet over medium-high heat. Wait until the skillet is piping hot, then add banana slices in a single layer. Let them sizzle for a few minutes until the undersides are golden and caramelized, then flip over to caramelize the other side. Sprinkle the slices with one tablespoon of brown sugar right after you flip them.

After the bananas are caramelized, remove them to a plate. Add molasses, 1 tablespoon of brown sugar, salt and vanilla to the skillet and stir constantly until ingredients are combined, bubbling and slightly thickened, just a minute or so. Arrange the bananas as desired and top with the caramel sauce. Serve immediately.

Optional serving ideas: Over crepes, ice cream, cake.

The plate that every 90s mother somehow has, a missed opportunity for BuzzFeed

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You know those BuzzFeed lists of things every 90s kid remembers, or whatever? There should be one for 90s moms, and this plate should be on it. I spied one for sale in a local Biblelot recently, and considered picking it up. Imagine how special I would feel if I ate off it every day. It would be like my mom telling me I’m special all the time.

L

Pipe Dream #330: Not to Languish – Strawberry Poppyseed Muffins

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Languishing berries, how can I put thee out of thine misery?

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By folding you into a luscious muffin batter, the stuff of which heavenly dreams art made.

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Note the steam captured rising from said muffins. These were best on the day of and not quite sweet enough, otherwise, no complaints.

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Euthanas-ing red fruits everywhere,

L

Strawberry Poppyseed Muffins

Inspired by Pinch of Yum

  • 1 egg yolk
  • 1 cup almond milk
  • ½ cup sugar
  • 1 teaspoon vanilla
  • 7 tablespoons salted butter, melted
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • a pinch of salt
  • 2 cups fresh strawberries, chopped
  • 1 tablespoon poppyseeds

Preheat the oven to 375 degrees. In a large mixing bow, whisk the egg, milk, sugar, vanilla, and melted butter together until smooth. Add the flours, baking powder, and salt and stir until just combined.

Gently stir the strawberries and poppyseeds into the batter. Divide into a prepared 12-cup muffin tin. Bake for 20 minutes until the tops are springy when you touch them. Remove from the oven and allow to cool.


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