Archive for the 'Desserts' Category

Cookie Swap! Swedish Rye Cookies

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Here’s a sweet little rye cookie to take to all of your cookie swaps this holiday season, brought to you courtesy of the Swedish realm and yours truly.

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It’s a nice departure from Russian tea cakes, no? It has to be cheap to just fly right on over to Scandinavia from Eastern Europe. Everything is so close there.

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More rye flour, because I’m obsessed with its delicious nutty tangy self.

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Sprinkle with some turbinado sugar before putting it in the oven, or dust with powdered sugar post-baking, and enjoy with a cup of something warm. They freeze well, too!

So Europe rn,

Lauren

Swedish Rye Cookies

Adapted from Food52

cup rye flour

cup whole-wheat flour

1/2 teaspoon fine grain sea salt

1/2 cup cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1/2 cup fine grain natural cane sugar, sifted

Powdered sugar

Line a couple baking sheets with parchment paper.

In a medium-sized bowl combine the flours and salt. Set aside. In an electric mixer (or by hand) beat the cream cheese until light and fluffy, add the butter and do the same, mixing until the two are well combined. Beat in the sugar and mix until well-incorporated. Add the flour mixture to the butter mixture and stir only long enough to combine the two. Turn the dough out onto the counter, knead once or twice to bring it together, shape into a ball, flatten, wrap in plastic and chill it in a refrigerator.

Heat your oven to 350° F degrees. Lightly flour a work surface and roll the dough out to 1/4-inch thickness. Cut into shapes with the cookie cutter of your choice. Place on the prepared baking sheets an inch apart, and bake for six or seven minutes, just until cookies are fragrant, and getting a bit golden at the edges — avoid over-baking or they will come out on the dry side. Allow to cool, and dust cookies with a bit of powdered sugar.

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Pipe Dream #344: To Be a Bad Moon Rising – Pear Whole-Wheat Crumb Cake

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I see the bad moon arising.
I see trouble on the way.
I see earthquakes and lightnin’.
I see those bad times today.

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I don’t know why this cake brought CCR lyrics about the moon to mind.

Maybe it is because is is perfectly circular.

Maybe it is because its surface was pitted like the moon.

Maybe it is because it rose to my expectations.

DSC_0053It will cause earthquakes and lightning in your heart. It won’t signal trouble on the way.

Only good times can come of this. Provided you include orange zest or some other spices in the crumble. It wasn’t flavorless, per se, and the interesting ingredients gave this cake a lot of depth, but I thought it could have used a little something more.

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Good times,

Lauren

Pear Whole-Wheat Crumb Cake

Adapted from Huckleberry

For the crumb:

1/2 cup/110 g unsalted butter, at room temperature

1/2 cup + 2 tablespoons/55 g almond flour

1/4 cup + 2 tablespoons/20 g rolled oats

1/4 cup/50 g granulated sugar

1/4 cup/30 g whole-wheat flour

3 tablespoons all-purpose flour

2 tablespoons oat flour

2 tablespoons brown sugar

1/4 teaspoon kosher salt

1/4 cup/20 g sliced almonds

For the cake:

3/4 cup/170 g unsalted butter, cubed, at room temperature

1 cup/200 g granulated sugar

2 tablespoons brown sugar

3/4 teaspoon kosher salt

1 tablespoon vanilla extract

2 eggs

1 1/4 cups/160 g all-purpose flour

3/4 cup/55 g oat flour

1/4 cup/25 g almond flour

3 tablespoons rye flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup/240 ml whole Greek yogurt

3 pears, peeled and thickly sliced

To make the topping: In a bowl, combine the butter, almond flour, oats, granulated sugar, whole-wheat flour, all-purpose flour, oat flour, brown sugar, salt, and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.

To make the cake: Position a rack in the middle of your oven and preheat to 350°F/180°C. Grease a 10-in/25-cm round springform pan.

In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not overmix.

Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan.

Run a knife around the cake in the springform, then remove the outer portion of the pan. Gently slide the cake onto a serving plate, being careful not to break the cake. This tasted even better second day.

Headlines: How to prevent apple browning, last few cans of pumpkin left on the earth – Rye & Olive Oil Honeycrisp Tart

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I’m so out of cake-baking mode right now, that I don’t know if I should be called a baker. I don’t think I’ve made a cake since New Year’s. And it was a shoddy, miniature one that was really a pumpkin quick bread baked in a round tin.

Have you heard about the potential canned pumpkin shortage that is supposed to happen?

“‘I would not wait until Nov. 20 [to buy canned pumpkin],’ University of Illinois professor Mohammad Babadoost, who works in the Department of Crop Sciences, told the Associated Press . ‘I’d buy it whenever it comes to the store.'”

Great name and solid advice coming from Babadoost.

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Luckily, the apple crop is doing fine this year, and I was jazzed about being all Food52 about the olive oil and the rye and the apple varietal. The crust, as with many healthy versions of baked goods, left something to be desired taste- and consistency-wise, but I didn’t even mind because it was COOL. And PRETTY. And HEALTH. It’s real good for breakfast. With a bit of honey and Greek yogurt/creme fraiche? Please just stop.

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I was also concerned that my apples would brown before I could bake them into the tart, but Honeycrisp seem to hold up pretty well. Serious Eats recently conducted an experiment on the best way to prevent apples from browning. The final solution? A saltwater soak. In a saltwater…solution. Haha jokes.

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Here’s hoping you can use the final apples at the bottom of your fall barrel to make this slightly sweet beauty.

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Honeycrisping,

L

Rye & Olive Oil Honeycrisp Tart

An LH Original

For the tart dough:

125 grams whole wheat flour

125 grams rye flour

1/4 cup olive oil

1/2 cup cold water

For the filling:

3 medium honeycrisp apples (or other variety)

2 tablespoons butter, cubed

1/2 teaspoon vanilla, almond extract or imitation rum extract

2 tablespoons brown sugar

1/4 cup preserves (like apricot or raspberry)

1 tablespoon water or Triple Sec

To make the tart dough, whisk the two flours in a medium bowl until combine. Stir in the olive oil with a fork, then add the water, mixing with the fork until the dough just starts to come together. Turn out onto a lightly-floured surface and knead briefly, patting the dough into a disk. Roll out the disk with a rolling pin into a shape that will fit on your baking sheet. It can be free form. Transfer the dough to a parchment-lined baking sheet, cover with plastic wrap and set in the fridge to chill for 30 minutes.

Preheat the oven to 400 degrees F.

To make the filling, core the apples and slice into wedges no more than 1/8″ thick. Toss with the sugar and extract in a medium bowl.

Remove the baking sheet with dough from the fridge and prick all over with a fork. Arrange the apple slices, overlapping them and leaving an edging of dough. Fold over the edge of the dough, and dot the cubed butter over the top of the apples.

Bake for 45-50 minutes, until the crust begins to look golden at the edges.

While the tart is baking, prepare the glaze. In a small saucepan, bring the preserves and water to a boil over medium heat, stirring often. Cook 2 to 3 minutes, or until thickened. If the preserves contain large chunks of fruit, transfer the glaze to a blender or food processor and process until smooth. Strain the glaze through a mesh sieve into a small bowl, pressing the glaze with the back of a spoon to extract as much liquid as possible. Use while still warm.

When the tart is finished baking, remove it from the oven and brush the warm glaze over the top. Slice and serve immediately, maybe with a bit of creme fraiche.

Pipe Dream #342: To Go Ham – Sticky Toffee Pudding

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The first time I ever had a sticky toffee pudding was in a small gypsy pub on a dreary day in Northern England. The sky was dim and the rain was sheeting when my friend and I set out on our little Saturday adventure. As we trekked along, we grabbed at our hoods to keep the wind from whipping them off, while the muddy road became more and more difficult to navigate. By the time, we arrived in town, we were more than ready for a comforting meal. We had chicken soup and this pudding (which is British for cake).

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There are dates in it, cry me a river of tears. It is the best, most moist cake, with a caramel flavor and EXTRA SAUCE. It brings me loads of nostalgic feelings and homey associations, and there is a reason it is a classic British staple cake. If it’s raining where you are, go ham on this one, lads.

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Went ham. Going ham,

L

P.S. Went ham is my new favorite phrase, and I can’t even apologize.

Sticky Toffee Pudding

Find the recipe at smittenkitchen.

Pipe Dream #341: To Eat Like a Bird – Greek Yogurt Brownies

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I know that every recipe I’ve been posting has millet bird seed in it, but I’m hoping you’ll still be my friend because there is also fudge frosting this time around.

Can we get an Amen up in here.

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Swirli-cues of the most luscious brownie cacao awesome truffle beauty will make anyone’s Monday a little brighter.

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And birdseed. What can I say. It is better than sprinkles. “I eat like a bird” is usually a dumb phrase, except in this scenario right here right now.

Best,

Lauren

Greek Yogurt Brownies

Heavily adapted from Sprinkled with Jules

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

heaping 1/2 cup cacoa powder (or cocoa powder)

3/4 cup sugar

1/4 cup brown sugar

1 egg

8 ounces 2% fat Greek yogurt

1/3 cup olive oil

Preheat the oven to 350 F. Prepare an 8×8 inch pan with non-stick cooking spray.

In a medium bowl, whisk together flour, salt, baking powder, cocoa powder and sugars. Add yogurt, egg and oil, whisking until combined.

Spoon batter into prepared pan and spread evenly. Bake for 18-22 minutes, rotating the pan 10 minutes into baking.

If desired, frost with a quick chocolate frosting, stirring together 1/3 cup cacao powder, 2/3 cup powdered sugar, 2 tablespoons softened butter and a tiny splash of milk. Sprinkle with a variety of pretty seeds.

Pipe Dream #340: To Mask My True Colors – Fudgy Zucchini Almond Cookies

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I’ve made a lot of chocolate zucchini baked things, kind of like the rest of America making chocolate zucchini bread and only chocolate zucchini bread with the leftover squash from August.

I think Americans do the chocolate thing because it masks the green. It’s not like it has this massive zucchini flavor that needs to be fudged. If you were to make a green vanilla cake, your conditioned mind would be thinking, “This tastes like Nickelodeon slime!” So zucchini never gets baked into anything but chocolate. It’s true colors are hidden for the sake of your visual-taste-brain connection.
DSC_0076 zucc cookies 1So bright, so right.

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Almonds for texture. These babies needed the crunch because they were actually like liquid fudge, and I didn’t even underbake them. Ultra moist like these fail volcano brownies. I KNOW YOU’RE IN THERE, ZUCC. I CAN TELL. “There is nothing hidden that will not be disclosed, and nothing concealed that will not be known or brought out into the open.” In life, and in the kitchen.

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Keeping it real,

Lauren

Fudgy Zucchini Almond Cookies

Adapted from An Oregon Cottage

½ cup shredded zucchini (finely shred onto a towel to soak extra moisture while proceeding with the recipe)

⅓ cup butter

½ cup dark chocolate chips

½ cup cacao powder

⅓ cup granulated sugar

⅓ cup dark brown sugar

⅓ cup Greek yogurt

1 tsp. vanilla

1 cup + 2 tablespoons whole wheat pastry flour

¼ teaspoon baking soda

¼ teaspoon salt

slivered almonds

Heat oven to 350 degrees Fahrenheit and line a cookie sheet with Silpat.

Melt butter and chocolate chips in microwave whisking at 30-second intervals until smooth. Stir in both sugars and cocoa powder until combined. Add yogurt and vanilla. Stir in flour, soda, and salt, if using, until smooth and then add the zucchini, stirring until incorporated (mixture will be thick).

Using a tablespoon-sized cookie scoop, drop onto prepared cookie sheet. Sprinkle a few slivered almonds on top of each cookie. Bake for 8 minutes. Let cool on sheet for about 5 minutes before removing to a cooling rack to cool completely.

Pipe Dream #338: To Be in Spades – Almond Flour Peach Crumble

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If I needed three reasons to go to Colorado, it was the hiking and the peaches and the friends. Got all of those in spades this time around. I figured all of my wildest vacation dreams were going to be fulfilled even without the peaches part, but we passed a farmer’s market stand on the way back from the airport, and my suspicions were confirmed: This will be the funnest vacation, and THERE IS NOTHING FOR IT BUT TO CRUMBLE.

So you can find the crumble recipe below after you stop drooling over the mountain pics. It is gluten-free because my friend is eating gluten-free, and it is from the Harry Potter cookbook because we’re in the Harry Potter nostalgia generation.

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This is like, 1/20 of all the beautiful pictures I could share, but our hearts can only take so much, ya dig?

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Digging,

L

Almond Flour Plum Crumble

Heavily adapted from the Unofficial Harry Potter Cookbook

4 ripe peaches, plums or combination

cornstarch, for sprinkling

1 cup almond flour

½ teaspoon salt

¾ cup old fashioned oats

½ teaspoon ground cinnamon

6 tablespoons unsalted butter

¾ cup powdered sugar

Mix together in a food processor all ingredients, except for the butter, until thoroughly combined. Cut the cold butter into a small dice and add the pieces into the food processor with the dry crumble mixture. Pulse until butter has incorporated and the texture of the mixture resembles clumpy, wet sand. Sprinkle the crumb mixture into the dish in an even layer on top of the rhubarb. Place in 350 degree oven for 40-50 minutes or until rhubarb is bubbly and topping is golden.

Slice the stone fruit into medium chunks and layer evenly over the bottom of a 9 x 9 inch dish. Sprinkle with a little cornstarch.

Combine the remaining ingredients in a large bowl, mixing with fingers until homogenous. Sprinkle over the fruit.

Bake for 20-30 minutes, until the topping is golden and the fruit is bubbling. Serve with a dollop of whipped cream or ice cream.


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