Foodie Fridays: Apple Cider Loaf Cake

Recently we had some neighbors over for dinner, and I had a lot of leftover apple cider, so I began looking for recipes that would help use it up.  Apple Cider Loaf Cake was one that I decided to make because I had just purchased a lovely loaf pan with a great autumnal pattern on the bottom and I really wanted to try it out.  I was a bit nervous that the loaf would not come out of the pan easily as I have had this happen before with Bundt cakes, but thanks to the instructions that came with the pan I figured out why I have had this problem.  It turns out that you should never use aerosol cooking spray to grease cake pans (aerosol baking spray with flour is fine), which is what I always used!  Armed with this new knowledge, I was able to get the cake out of the pan effortlessly, and cannot wait to try other loaf cake/bread recipes using this pan.

Since my new pan required turning the cake upside down after removing it, I did have to change the topping instructions.  Instead of sprinkling the cinnamon sugar on before baking, I simply added it after removing the cake from the pan and inverting it onto a plate (be sure to slice the rounded top off of the loaf to level it before removing it from the pan).  Otherwise I followed the recipe as written except for the flour, since the original recipe called to a special type that I did not have.  I also halved the amount of salt because I always do.  This is a light and mildly flavored cake that is perfect with a cup of afternoon tea, and I know that I will make it again.

Apple Cider Loaf Cake

½ C. unsalted butter, room temperature, plus more for pan
¾ cup dark brown sugar, packed
2 large eggs, at room temperature
½ C. apple cider
⅓ C. sour cream or plain Greek yogurt
1 T. vanilla
2 C. flour
1½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. ginger
½ tsp. nutmeg
Cinnamon Sugar (below)

Lightly butter a 9 x 5" loaf pan.  Line with parchment paper, leaving overhang on both long sides.  Set aside.

In a large bowl, cream together softened butter and brown sugar until light and fluffy.  In a medium bowl, whisk together eggs, cider, sour cream, and vanilla.  In another medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

Alternate adding wet and dry ingredients to butter mixture, beating well after each addition.  Spoon batter into prepared pan, smoothing top into an even layer.  Sprinkle cinnamon sugar mixture on top.

Bake at 350° F for 40-45 minutes (mine took 50 minutes), or until golden brown on top and firm to touch in center of loaf.  Remove from oven and cool completely before slicing.  Store covered at room temperature for up to 3 days.

Cinnamon Sugar: Combine 3 T. turbinado sugar. ¾ tsp. cinnamon, and ¼ tsp. nutmeg in small bowl.
 

On the Homefront: My Strawberry Patch

Two years ago I added a 4-foot square raised bed to the small enclosed courtyard at the front of our house and decided to turn it into a strawberry patch.  I purchased nine strawberry plants, of a variety called Quinault which I had never heard of but decided to try anyway.  I had never had much luck growing strawberries in the past and was not even sure they would grow well in New Mexico, but I decided I had nothing to lose by trying - the pandemic had just started and I wanted to do some experimental gardening just to keep myself occupied.

Fast forward to the present day and to my surprise this small strawberry patch is flourishing!  The plants produced some fruit last year, but only enough for me to harvest a handful almost every day in the summer for a small snack.  However, each plant spread numerous runners which also grew quite well, so much so that I have had to pull excess plants out several times so that they don't overrun their raised bed as well as the surrounding area.  The plants overwinter well and come back vigorously in the spring.

This year my strawberry harvest was so abundant that I was able to gather about two pints of small but sweet berries recently.  I decided to macerate the berries in about two tablespoons of coconut sugar and then serve them as strawberry shortcake using a limoncello loaf cake I found on sale at Walmart.  The combination of sweet strawberries, slightly tart lemon cake, and a generous amount of whipped cream is my idea of the perfect dessert.  And since today is National Strawberry Parfait Day, I think I will layer these ingredients in a glass to make a parfait in celebration - what a great dessert for a summer day!  I am so glad I decided on a whim to start a strawberry patch, and look forward to years of harvesting my own sweet strawberries.

I added a generous topping of whipped cream after taking this photo because I wanted to showcase the berries.

Foodie Fridays: Peppermint Muffin-Tin Cookies

Even though I did not have time to make cut-out cookies like gingerbread men or the marranitos I made last year, I decided I did have time to try these easy Peppermint Muffin-Tin Cookies from Food Network.  I have never made color-dyed cookie dough before so the minimal effort was worth it to attempt something new this year.  I must say I was surprised that these cookies were so easy to make even though they look complicated!  It is a bit of a chore to have to fill each muffin cup with tiny bits of the two dough colors to achieve the alternating colors, but this recipe only makes twelve cookies so it really does not take long.

The recipe suggests using a mixer, but I prefer to do all of my mixing by hand.  Other than ending up with a red hand thanks to the food coloring, mixing by hand worked just as well (the color wears off quickly but wear a plastic glove if you prefer).  I let my cookies cool in the pan a little too long and an offset spatula did not work to remove them, but fortunately I had a knife with a thin and flexible blade that did the trick.

I did find that these cookies are more festive than flavorful, although the mint extract does become more noticeable if you allow them to sit for a day.  If I make these again I might stir some crushed candy cane bits into the dough, and would definitely add a thin layer of chocolate ganache to the tops of the cookies before topping with the sprinkles to emphasize the Peppermint Pattie flavor more.  (The colors make these cookies suitable for Valentine's Day as well, so maybe I will try my improvements then.)  If you bake for the holidays I hope you had as much fun as I did making these!

Peppermint Muffin-Tin Cookies

2 1/2 C. flour
1/4 tsp. baking powder
1/4 tsp. salt
3/4 C. sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 tsp. vanilla
1/4 tsp. peppermint extract
1 large egg
Red gel food coloring
12 York Miniatures Peppermint Patties, frozen
1/4 cup red and white sprinkles

Whisk together the flour, baking powder, and salt in a small bowl.  Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, peppermint extract, and egg.  Turn the mixer to low speed, add the flour mixture, and mix 1-2 minutes until completely incorporated.

Remove half of the dough and set aside.  Add 5-6 drops of the food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated (add more coloring if you want a more intense red - I did this accidentally by squeezing too hard on the bottle, but I like the intensely red color I got as a result!).

Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin.  Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look.  Place a frozen peppermint pattie on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan.  Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.

Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it.  Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).

Bake at 350 degrees for 13 to 15 minutes, until the edges just start to turn golden.  Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.  Makes 12 cookies.

Foodie Fridays: Almond Flour Peach Crumble

I had a few peaches in the fridge that needed to be used as soon as possible, so I decided to make a quick and simple Almond Flour Peach Crumble which, as the name suggests, uses almond flour instead of wheat flour.  I have already posted a similar recipe here, but this one is just as easy to make and includes my favorite spice, cinnamon, as the main flavoring.  Crumbles are the perfect dessert for cooler fall weather, and I intend to try the recipe with other fruits, such as blueberries or apples.  I wonder if it is possible to make a pumpkin crumble?

Almond Flour Peach Crumble

4 peaches, diced
1 T. cinnamon
3 T. coconut or brown sugar
1 C. almond flour
2 T. cold butter, cubed
2 T. coconut or brown sugar

Combine the peaches, cinnamon, and 1 T. sugar and place in a 9-inch pie plate.  Rub together the almond flour, butter, and 2 T. sugar with your fingers until crumbly.  Sprinkle evenly over the peaches.

Bake at 375 degrees for 25 minutes until the topping is slightly golden.  Cool slightly and serve with whipped cream or ice cream if desired.  Serves 4.

Note: Be sure to refrigerate any leftovers, as almond flour does not keep for long at room temperature.

Foodie Fridays: Strawberry Oatmeal Muffins

The strawberries in our local stores have been especially sweet and tasty this year.  I have been buying them on a regular basis, and thought I would try baking with some, which is not something I usually do with strawberries.  I found a recipe for Strawberry Oatmeal Muffins that made six muffins instead of the usual dozen, an amount that is perfect for me since I am only cooking for myself at the moment.

I loved the combination of nutty, chewy oatmeal with the sweet juicy strawberries.  Since I did not have the sanding sugar called for in the recipe to sprinkle on the tops, I just used granulated sugar and it worked just fine.  I found that I did not have to drain my berries before stirring them into the batter because they did not produce much liquid, but if your berries are juicier be sure to drain them or the batter will be too wet.  These muffins are great for breakfast on a spring morning, or at any other time of the year (or day!) for that matter, so give them a try if you are in the mood for muffins.

Strawberry Oatmeal Muffins

1/2 C. milk (I used almond milk)
1/2 C. rolled oats (plus extra for sprinkling)
1 C. diced fresh strawberries
1/4 C. butter, softened
1/2 C. sugar (plus extra for sprinkling)
1 egg
1/2 tsp. vanilla
3/4 C. flour
1 tsp. baking powder
1/4 tsp. salt

Combine the milk and oats together in a small bowl and let soak.  In another bowl, toss the strawberries with 1 tsp. sugar.  Set aside.

Cream the butter and remaining sugar in a large bowl until light.  Add the egg, beating well.  Stir in the vanilla and the soaked oats.

In a small bowl, sift together the flour, baking powder, and salt.  Gently stir the flour mixture into the creamed oats mixture.  Drain the strawberries and fold in gently.

Line a muffin tin with 6 liners and fill equally with the batter.  Sprinkle the sugar and some oats over the tops of the muffins.

Bake at 375 degrees for 30-35 minutes, or until the tops are golden and a toothpick comes out clean.  Let cool for 10-15 minutes before removing the muffins from the tin.  Serves 6.

Foodie Fridays: Scandinavian Autumn Fruit Soup

I have never had a warm fruit soup before, but when I tried a recipe for Scandinavian Autumn Fruit Soup recently I had to wonder what took me so long!  This soup is delicious, especially when topped with a scoop of vanilla yogurt.  It can also be served cold, but in the winter I think warm is best.  The only change I made was to omit the raisins and currants and use 2 T. of a dried fruit blend I found at Walmart called Dried Berries and Golden Raisins (a mix of dried cranberries, cherries, and raisins) instead.

I had the soup for lunch rather than as a dessert as recommended.  Because it has no added sugar it is not overly sweet, and with a handful of nuts I thought it was perfect as a light midday meal.  I really recommend trying this quick, easy, and tasty soup as soon as possible - it is just that good!

Scandinavian Autumn Fruit Soup

2 apples, peeled, cored, and cut into eighths
2 pears, peeled, cored, and quartered
1 C. frozen pitted dark sweet cherries (no need to thaw)
1/3 C. prunes, quartered
1/3 C. dried apricots, quartered
1 T. raisins
1 T. dried currants
1 3-inch cinnamon stick
4 C. water

Combine all of the soup ingredients in a pot and bring to a boil.  Lower the heat and simmer for 20 minutes.  Remove from the heat and discard the cinnamon stick.  Let cool slightly.  Scoop out the apples and pears and put them in a large bowl with about 1/4 cup of the soup liquid.  Cut them into smaller chunks and purée with an immersion blender until smooth.  Add the purée to the soup.  Return the pot to the stove and bring to a simmer.  Serve the soup warm (not hot) or cold, topped with some vanilla yogurt if desired.  Serves 4.

Foodie Fridays: Gingerbread Pigs (Marranitos)

 

When I first arrived in Santa Fe last year, the local Walmart bakery section sold a delightful cookie I had never seen before, in the shape of a large pig and redolent with the flavors of with molasses and ginger.  These gingerbread pigs, known as marranitos (or puerquitos or cochinitos) are a Mexican specialty.  They are soft on the inside and crispy on the outside, and in my opinion are better than most of the Christmas gingerbread man cookies I have tasted over the years.

The marranitos at Walmart were sold individually, and about once a month I would indulge my sweet tooth and buy one.  Unfortunately, the powers that be at Walmart decided to stop selling my favorite treat, and I have not seen them anywhere else since.  Even though I am terrible at making rolled cookies (my cutouts never seem to keep their intended shape), I was determined to make my own.  I checked out recipes online and discovered that they really are not that difficult to make.  Since the cookies are a type of gingerbread I decided that I would make them for Christmas this year.  I found a lovely large pig cookie cutter on Amazon and ordered it. Then I chose the Marranitos recipe from Isabel Eats, but cut the amounts in half since I did not want to have to eat two dozen or more of these over-sized confections.

Despite my track record, I only had minor problems when making the cookies.  I used half all purpose and half white whole wheat flour, and had to add more all purpose flour to get the dough to a dry enough consistency to roll out.  I should have floured my rolling surface more than I did because the cookies were a bit difficult to lift onto the cookie sheets, but luckily the dough is sturdy enough to retain its shape (with a bit of poking and prodding to repair any deformities created during the transfer).  Also, I lined my cookie sheets with Silpat, and found that it was best to lift the cookies off with a spatula as they still have a tendency to stick even to this supposedly nonstick surface.  Finally, be sure to turn the cookies over to let the bottoms cool as well, or they will keep sticking.

Otherwise, my first attempt at making marranitos was quite successful, if I do say so myself!  This recipe may have to become a Christmas tradition for me, just like my annual fruitcake baking for my siblings, and this is a Christmas treat I would actually enjoy eating.  Best of all, my husband loves gingerbread cookies even more than I do, so I think he will be an easy convert to the idea of having gingerbread pigs instead of gingerbread men!

Gingerbread Pigs (Marranitos)

1/4 C. (1/2 stick) butter, softened
1/2 C. dark brown sugar, packed
1 egg
6 T. molasses
2 T. milk
3/4 tsp. vanilla
2 1/2 C. flour
1 tsp. ginger
3/4 tsp. baking soda
3/4 tsp. cinnamon

Cream together the butter and brown sugar in a large bowl until smooth.  Beat the egg in a small bowl and add half to the butter mixture.  Mix in the molasses, milk, and vanilla until smooth.

Combine the flour, ginger, baking soda, and cinnamon in a medium-sized bowl.  Add the dry ingredients to the wet ingredients 1/2 cup at a time and mix until well combined.  The dough should cleanly pull away from the mixing bowl (add more flour, one tablespoonful at a time, if the dough is too wet to get the right consistency).

Transfer the dough onto a lightly floured surface and roll out to 1/4-inch thickness.  Use a large pig-shaped cookie cutter to cut into pigs.  Place the pigs 1 1/2 inches apart on parchment- or Silpat-lined baking sheets.  Brush the remaining egg over the tops of the cookies.

Bake at 350 degrees for 10-12 minutes, until the edges are lightly browned. Remove from the oven and cool on a wire rack.  Makes 12-14 cookies.

Wish List Wednesdays: Pumpkin Cake Pops at From You Flowers

Are you scrambling at the last minute to find the perfect Halloween baked treats to send to friends and family, but don't have the time or desire to make your own?  Well, you can still order these Pumpkin Cake Pops (price reduced to $39.99) at From You Flowers and have them arrive in time for the holiday!  Ten cake pops are packed in an elegant gift box and can include a free gift message from you.  The cake pops are hand-crafted and each one is dipped in white, milk, or dark Belgian chocolate.  They are sure to please just about anyone who loves chocolate and cake - in fact, why not order some for yourself to ensure your own happy Halloween?  If cake pops do not appeal to you, check out the other Halloween options that all offer either same day or next day delivery (fresh flowers would be a lovely gift too)!

Foodie Fridays: Lemon Yellow Squash Loaf

 

Well, this may be another squash recipe, but at least it does not feature zucchini!  My yellow squash plants have slowed down production considerably, but I did have enough to use in a recipe for lemon quick bread.  The original recipe actually called for zucchini, but I felt that yellow squash would be more appropriate color-wise.  Once again I reduced the amount of sugar in a quick bread recipe because I added sweet white baking chips.  Because of the added chips, I also did not feel the need to add a sweet glaze over the top of this bread.  Whether you serve this bread for breakfast, dessert, or afternoon tea, you will enjoy its sweet citrus flavor at any time of the day!

Lemon Yellow Squash Loaf

1 1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 C. sugar
1 C. shredded yellow squash (do not squeeze dry)
1/4 C. vegetable oil
1 egg
zest and juice of one lemon
1 C. white baking chips

In a medium-sized bowl, combine the flour, baking soda and powder, and salt.

In a large bowl, stir together the sugar, shredded squash, oil, egg, and lemon zest and juice until well combined.  Add the dry ingredients and stir just until combined.  Fold in the baking chips.  Spoon the batter into a well-greased loaf pan (a piece of parchment or waxed paper cut to fit in the bottom of the pan will help to remove the loaf from the pan after baking).

Bake at 350 degrees for 45-55 minutes, until golden brown and a toothpick inserted in the center comes out clean.  Remove from the oven and cool on a wire rack for 15 minutes.  Remove from the pan and cool completely before slicing.  Serves 10.

Foodie Fridays: Zucchini Spice Bread

In my quest to use up my bounteous zucchini harvest, I found another zucchini bread recipe to try.  I made a few changes, such as decreasing the amount of sugar and using cinnamon chips instead of nuts.  I also did not squeeze the moisture out of the shredded zucchini, which meant I could leave out the liquid called for in the original recipe.  This bread is great for breakfast, especially when spread with Boar's Head Pumpkin Pie Dessert Hummus, a product I discovered recently that is quite delicious.  (Is it wrong to spread a winter squash hummus on a summer squash bread?  I hope not!)

One of these days I will run out of summer squash, and then I can start featuring some non-squash recipes, but for now all I seem to be making is summer squash dishes.  Is it any wonder that I am getting tired of squash, especially zucchini, which never seems to stop producing.  However, next year I might not even have time to garden if we can get back on track with our move from Georgia to New Mexico, so I suppose I should appreciate what I have while I have it.  At least I know that I can always make tasty zucchini bread whenever I want it!

Zucchini Spice Bread

1/3 C. vegetable oil
1/3 C. sugar, honey, or maple syrup
2 eggs, room temperature
1 tsp. baking soda
1 tsp. cinnamon
2 tsp. vanilla
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/2 C. grated zucchini (do not squeeze dry)
1 2/3 C. flour
1 C. chocolate or cinnamon chips

In a large mixing bowl, combine the oil and sugar and beat with a whisk until well combined.  Add the eggs and beat well.  Add the milk, baking soda, cinnamon, vanilla, salt, and nutmeg.  Whisk to blend.  Switch to a big spoon and fold in the zucchini, then add the flour and stir just until combined.  Gently fold in the chips.  Pour the batter into a greased loaf pan.

Bake at 350 degrees for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the loaf pan for 10 minutes.  Transfer the bread to a wire rack and cool for 20 minutes before slicing with a sharp, serrated knife.  Serves 10.

Note: This bread is moist, so it will keep for just 2-3 days at room temperature.  Store it in the refrigerator for 5-7 days, or in the freezer for up to 3 months.  You can slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

(I am sure that you have heard the news that our President and the First Lady have tested positive for COVID-19.  We should all be hoping and praying for a speedy recovery for them as well as anyone else infected with the virus.  Please practice social distancing and wear your mask when you must be out in public.  Stay safe and stay well, everyone!)

Foodie Fridays: Chocolate Zucchini Bread

My vegetable garden is producing prodigious amounts of summer squash and eggplant right now.  I am using most of these veggies to make vast quantities of quick and easy stir-fries, but am also occasionally using the squash in other recipes as well.  One recipe I tried recently was for Chocolate Zucchini Bread, and I can highly recommend it!  The chocolate flavor is so intense you would never even know there was any zucchini in it at all, but the zucchini helps to make the bread moist and tender.

I only made a couple of minor changes to the original recipe.  I used white whole wheat flour instead of all-purpose white flour, and I also reduced the sugar from 3/4 cup to 1/2 cup.  I might reduce the sugar even more next time to just 1/3 cup, as I found the bread to be more than sweet enough thanks to the addition of chocolate chips.  If you are indundated with zucchini right now and are craving a chocolatey treat, you really should make this zucchini bread!

Chocolate Zucchini Bread

1 C. flour
1/2 C. cocoa powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs, at room temperature
1/4 C. unsalted butter, melted and slightly cooled
1/4 C. oil
1 tsp. vanilla
1/2 C. brown sugar
1 1/2 C. packed shredded zucchini
1 C. semisweet chocolate chips

Grease a 9x5-inch loaf pan and set aside.

In a medium bowl, stir together the flour, cocoa powder, baking soda, and salt.  In a large bowl, whisk the eggs, butter, oil, vanilla, and brown sugar until smooth (a few small brown sugar clumps is fine).

Stir the dry ingredients into the wet ingredients (do not overmix).  Stir in the shredded zucchini until just combined.  Add 3/4 C. chocolate chips.  Pour the batter into the prepared pan.  Sprinkle the remaining 1/4 C. chocolate chips over the top of the bread.

Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted into the center comes out clean.  Remove the pan from the oven and cool on a wire rack for 15 minutes.  Run a knife around the edges of the bread and carefully remove from the pan.  Let the bread cool on the wire rack until slightly warm. Cut into slices and serve.  Serves 12.

Notes: The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days.  To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil.  Freeze for up to 1 month.  Defrost before slicing.

(My internet service has become unreliable recently, I think due to all of the storms we have had, and our provider cannot come to check out the problem until Monday, so if I am missing in action over the next few days that will be the reason.)
                

Foodie Fridays: Easy Applesauce Chocolate Chip Bundt Cake with Simple Maple Glaze

This past weekend we had our neighbors over for dinner.  I made my favorite chili recipe (with the addition of our new favorite green chiles, of course!), my husband put together a fabulous salad, and I baked an easy bundt cake for dessert.  The latter was a new recipe and was quite tasty, especially with the addition of semisweet chocolate chips.  My biggest recommendation is to make sure that you leave plenty of time for the cake to cool (preferably overnight), because if you try to get it out of the pan before it cools completely the cake will probably not release in one piece!  However, even if the cake does not come out of the pan perfectly, it is still delicious, so give this recipe a try when you are in the mood for a Bundt cake.

Easy Applesauce Chocolate Chip Bundt Cake with Simple Maple Glaze

2 sticks (1 C. ) butter, softened
2 C. dark brown sugar
2 eggs
2 3/4 C. flour*
1 T. baking powder
1 T. cinnamon
2 C. unsweetened applesauce
1 C. semisweet chocolate chips
Simple Maple Glaze (below) or confectioner's sugar

Spray a nonstick Bundt pan generously with baking spray (such as Baker's Joy).

Cream the butter and sugar together in a large bowl.  Add the eggs and mix until well combined.  Blend in 1 C. flour, baking powder, and cinnamon.  Add 1 C. applesauce and combine well.  Blend in the remaining flour, followed by the remaining applesauce.  Stir in the chocolate chips.  Transfer the mixture to the prepared Bundt pan.

Bake at 350 degrees for 1 hour, or until a wooden skewer inserted in the center comes out clean.  Remove from the oven, place on a wire rack, and allow to cool completely.  Carefully invert the cake onto a plate.  Drizzle with glaze or sift confectioner's sugar over the top, if desired.  Serves 16.

Simple Maple Glaze

1 C. confectioner's sugar
2-3 tsp. milk (more if needed)
1/4 tsp. maple extract

Combine the sugar and milk in a small bowl and whisk until smooth and shiny.  Stir in the maple extract.  Add more milk, 1 tsp. at a time, if the glaze is too thick.  Drizzle over the cake.  (Keep covered with plastic wrap until ready to use.)

*I used 1 1/2 C. white whole wheat flour and 1 1/4 C. all-purpose unbleached flour

Note: I always seem to have trouble getting Bundt cakes out of the pan in one piece, probably because I do not let them cool completely.  Next time I will bake the cake the night before and leave it to cool overnight before trying to remove it from the pan.  I may also try freezing it in the pan for a short time, allowing it to cool more and firm up without freezing it solid, to see if that makes it easier to get the cake out of the pan.  I will let you know how these methods work when I get the chance to try them out!
               

Foodie Fridays: Coconut Chia Pudding

I just had to post one more chia seed pudding recipe before the end of summer, since they are so simple to make and perfect for hot weather.  My version of the Coconut Chia Pudding recipe from The Almond Eater website calls for sweetened shredded coconut instead of the unsweetened type, which means that you can eliminate the maple syrup called for in the original recipe.  If you are feeling ambitious you could make the caramelized banana slices from the original recipe as well, but a lazy cook like myself would simply add uncooked slices or eliminate the banana entirely.  I did the latter, but did go to the trouble of toasting some of the coconut shreds as a topping.

I recommend this pudding as a dessert as there is no protein source.  You could, however, always stir in a nut butter and call it breakfast if you like.  The long, hot month of August stretches before us at the moment, so cool and refreshing recipes like this one will come in handy in the weeks to come.  Enjoy!

Coconut Chia Pudding

1 can (about 14 oz.) coconut milk (I used low-fat)
4 T. chia seeds
6 T. sweetened shredded coconut

Combine the coconut milk, chia seeds, and 4 T. shredded coconut in a bowl.  Allow to sit for a few minutes until slightly thickened.  Divide the mixture between two drinking glasses and refrigerate for a few hours or overnight to thicken completely.

Place the remaining 2 T. shredded coconut in a dry skillet.  Place over medium-low heat and cook, stirring, until the coconut begins to turn light brown and has a nutty aroma.  This will not take long - DO NOT overcook or the coconut will burn!

Top each serving of pudding with 1 T. of the toasted coconut and serve.  Serves 2.
               

Foodie Fridays: Peanut Butter-Banana Smoothie

Summer is my least favorite season, but it is the best time for a smoothie, which makes the perfect cool and light breakfast or dessert.  My favorite version is a peanut butter-banana smoothie.  It is extremely easy to make, tastes delicious, and is relatively healthy as well.  I will never be able to get on board with the idea of a green smoothie (the thought of combining raw fruits and leafy greens in a beverage does not appeal to me), but a fruit and nut butter blend is a great way to combine some of my favorite flavors into an enjoyable beverage that is nutritious enough for a meal but decadent enough for a dessert.  Smoothies for breakfast is one of the few things I actually like about summer!

Peanut Butter-Banana Smoothie

2 T. peanut butter
1 small banana (or 1/2 large banana)
1 C. vanilla yogurt
1/4 C. milk (I used almond milk)
4 ice cubes

Combine all ingredients in a blender and whirl until smooth.  Pour into a tall glass to serve.  Serves 1.

Note: For interesting variations, try substituting almond butter for the peanut butter, and/or coconut yogurt for the vanilla yogurt.
             

Foodie Fridays: Almond Butter Chia Seed Pudding

Chia seed puddings are a great warm weather breakfast option, and the Dreamy Almond Butter Chia Seed Pudding from The Almond Eater website is an especially tasty choice.  If you have never made a chia seed pudding before, it is surprisingly easy as no cooking is required, but the mixture will need to be refrigerated for a few hours so plan to make it the night before if you wish to have it for breakfast.  This cool treat would also make a delicious and relatively healthy dessert.  If you love almonds, then I am sure you will love this recipe!

Almond Butter Chia Seed Pudding

3 T. almond butter
2 T. maple syrup
1 C. almond milk
1/4 C. chia seeds
1 T. toasted sliced almonds (optional)

Combine the almond butter, maple syrup, and almond milk in a bowl and stir well to combine (the almond butter will not incorporate completely so the mixture will not be completely smooth).  Stir in the chia seeds until evenly distributed.  Pour the mixture into a large glass or mug and refrigerate for at least 3 hours (or overnight).  Top with the sliced almonds just before serving.  Serves 1 (or 2 for dessert).
             

Foodie Fridays: Apple Pie Smoothie

I topped my smoothie with a decadent dollop of whipped cream!

I modified a recipe I found online for an Apple Pie Smoothie, substituting apple butter for applesauce to use up a jar of the former that has been sitting in our pantry for a while.  Actually, we have several jars, because my husband loves apple butter and keeps buying more as he always thinks that we are out.  Even though we have discussed this several times, more jars of apple butter still keep accumulating in the pantry - but I digress. Anyway, this recipe is a delicious way to use up apple butter, and smoothies are an excellent warm weather breakfast, or even a dessert.  I think I will be making quite a few more of these smoothies in the near future since I have so much apple butter at my disposal!

Apple Pie Smoothie

4 ice cubes
1 ripe banana
1/2 C. unsweetened apple butter* or applesauce
1/2 C. vanilla or plain yogurt
1/2 C. apple juice
1 T. sugar (optional)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Put all ingredients into a blender.  Blend until smooth.  Pour into a glass and enjoy!  Serves 1.

*The apple butter I used contains no sugar, only apples and apple juice, but most commercial apple butters are heavily sweetened with sugar.  If you use the sugary sort, try reducing the amount of apple butter by half, using plain instead of vanilla yogurt, leaving out the sugar (which I did anyway), and/or even using water instead of apple juice to reduce the sweetness.   Or just use unsweetened applesauce as called for in the original recipe.  Unless of course you prefer a very sweet smoothie, in which case use all the sweet stuff you like!  Also, most apple butters contain some spices, so you may also want to adjust the seasonings accordingly.
             

Foodie Fridays: Biscoff Cookie Butter Blondies

I really enjoyed the Easy Almond Flour Nutella Brownies recipe I made a few weeks ago, so I decided to try substituting Biscoff Cookie Butter for the Nutella spread to come up with my version of blondies.  The result is just as moist and tender as the Nutella brownie version.  The flavor is not as intense, so next time I might add chocolate chips, nuts, or perhaps a good dose of cinnamon (or maybe all three!).  Like the brownies, these blondies require very few ingredients and are quite simple to prepare.  I also like the fact that the recipe only makes eight servings, and that the squares freeze well, since there are only two of us in our household.  While I no longer prepare desserts very often, the next time I do this recipe will certainly be on my list to make again.

Biscoff Cookie Butter Blondies

1 jar (14 oz.) Biscoff Cookie Butter (or other cookie butter)
2 eggs
1/2 C. all purpose or almond flour
pinch of salt (up to 1/4 tsp.)

Remove the lid and foil cover from the cookie butter jar.  Microwave the jar, loosely covered, for 15 seconds on HIGH to soften.  Place in a large bowl and beat in the eggs until smooth and fluffy.  Add the all purpose or almond flour, plus the salt if using.  Stir until well combined (mixture will be thick but pourable).

Line a 9x5-inch loaf pan with two pieces of parchment paper or foil so that the ends overhang the two long sides (grease the foil if using).  Pour in the blondie mixture and spread evenly in the pan.  Tap the bottom of the pan on the counter a few times to remove any air bubbles in the batter.

Bake at 350 degrees for about 30-35 minutes, until the center is firm to the touch (a toothpick inserted in the center will come out moist).  Remove from the oven, place on a wire rack, and cool to room temperature in the pan.  Remove the blondies from the pan using the parchment paper or foil overhangs.  Slice into 8 equal portions with a sharp knife.  Serves 8.

Notes: If you use almond flour it will make these blondies very rich, so eat them sparingly.  Almond flour baked goods also spoil quickly if kept at room temperature, so be sure to refrigerate any leftovers (they do freeze well).  I have not tried using all purpose flour for this recipe, so I do not know how well they will turn out, but they should be all right kept at room temperature for a few days.
                

Foodie Fridays: Easy Almond Flour Nutella Brownies

There are many slight variations of the recipe for Nutella Brownies, including a couple which substitute almond flour for regular all-purpose flour.  Since I need to reduce my carbohydrate intake whenever possible, I decided to use up a jar of Nutella spread I had in my pantry with this lower-carb version.  I am happy to report that these brownies are every bit as tasty as those made with wheat flour.  I was even able to keep myself from over-baking them, which is what usually happens to brownies that I make, so they turned out moist and tender just the way brownies are supposed to be!  If you do not have almond flour, feel free to use an equal amount of regular flour and I am sure they will be just as good.  You can leave out the cocoa powder and salt, but the cocoa powder gives these bars and extra punch of chocolatey bitterness that I rather like, and salt will complement their sweetness.  This recipe is so easy and so delicious that I see no reason to ever make a traditional brownie recipe again!

Easy Almond Flour Nutella Brownies

1 jar (13 oz.) Nutella spread

2 eggs

1/2 C. almond flour

2 T. cocoa powder (optional)
pinch of salt, up to 1/4 tsp. (optional)

Remove the lid and foil cover from the Nutella spread jar.  Microwave the jar, loosely covered, for 15 seconds on HIGH to soften.  Stir the Nutella spread and microwave for 15 more seconds on HIGH if needed.  Place in a large bowl and beat in the eggs until smooth and fluffy.  Add the almond flour, plus the cocoa powder and salt if using.  Stir until well combined (mixture will be thick but pourable and very sticky).

Grease a 9x5-inch loaf pan and line with two pieces of parchment paper or foil so that the ends overhang the two long sides (grease the foil if using).  Pour in the brownie mixture and spread evenly in the pan.  Tap the bottom of the pan on the counter a few times to remove any air bubbles in the batter.

Bake at 325 degrees for about 50 minutes, until the center is firm to the touch (a toothpick inserted in the center will have moist crumbs attached).  Remove from the oven, place on a wire rack, and cool to room temperature in the pan.  Remove the brownies from the pan using the parchment paper or foil overhangs.  Slice into 8 equal portions with a sharp knife (lightly grease the knife to keep the bars from sticking).  Serves 8.

Notes: Recipes for Nutella brownies call for an oven temperature ranging from 325-375 degrees.  Since I tend to over-bake brownies, I went with the lowest suggested oven setting, but they did take quite a long time to bake.  If you trust yourself to keep an eye on them, you can try baking these brownies at 350 or 375 degrees for a shorter period of time.

The almond flour makes these brownies very rich, so eat them sparingly.  Almond flour baked goods also spoil quickly if kept at room temperature, so be sure to refrigerate any leftovers (they do freeze well).

                

Foodie Fridays: Coconut Almond Cacao Nibs Cookies

Lately I have been on a mission to use up leftover ingredients in my kitchen in an effort to empty out the pantry and fridge for our eventual move to New Mexico.  Finding half-used bags of both coconut and cacao nibs in the pantry, I searched online for a recipe that would incorporate these ingredients.  I ended up modifying a recipe for Coconut Almond Cookies and added the cacao nibs.  I even used most of some key lime frosting that has been languishing in the fridge for an embarrassingly long time (but I was still unable to use it up completely!).

These cookies are amazingly good, with or without frosting - they are nicely crisp on the outside and delicately tender on the inside.  The cacao nibs are a good balance of bitterness to the sweetness of the cookies, especially if they are frosted.  I think these tasty treats are even better than chocolate chip cookies, and I actually prefer the fact that the recipe only yields eight servings.  I wouldn't exactly call them healthy, but if you feel the need to satisfy a sweet tooth then they are better for you than most cookie recipes!

Coconut Almond Cacao Nibs Cookies

1 C. unsweetened shredded coconut
1 C. almond flour
1 egg
4 T. coconut sugar
4 T. coconut oil, melted and cooled slightly
1/3 C. dark chocolate cacao nibs*
Frosting (optional)

Blend all ingredients except the frosting together in a large bowl until thoroughly combined.  Form the dough into a ball and refrigerate for 15-20 minutes until firm.  Divide the dough into eight portions.  Roll each portion into balls and place on a Silpat- or parchment-lined cookie sheet.  Flatten each ball into a disc about 1/2-inch thick with your fingers.

Bake at 350 degrees for about 15 minutes, until the sides are golden brown.  Remove the cookie sheet from the oven and cool on a wire rack for 20 minutes.  Remove the cookies from the cookie sheet and cool completely.  If desired, frost the tops.  Makes 8 cookies.

*I used Trader Joe's Dark Chocolate Cacao Nibs, which no longer seem to be readily available, but you can find other brands on Amazon.
             

Foodie Fridays: Low Carb Apple Butter Muffins

The holidays are finally winding down, although at our house we still have one more birthday and Valentine's Day to celebrate.  I am feeling the need to return to more health-conscious eating, but also to start using up a lot of my pantry items, in anticipation of getting ready for our big move to New Mexico in the near future (barring any unforeseen circumstances, of course!).  For some reason we have several jars of apple butter, so this recipe for relatively low-carb Apple Butter Muffins was just what I was seeking to satisfy both requirements.

The original recipe includes ingredients for a frosting, but I left them out as I do not think muffins need frosting.  These moist and tender pastries are so easy to make that the hardest part was finding enough whole walnuts in the bag to place on top of each one!  They would be great for breakfast or a light snack.  This muffin recipe is definitely a keeper in my kitchen.

Low Carb Apple Butter Muffins

5 eggs
1 C. apple butter
1/2 tsp. vanilla
1 T. honey
1/4 C. melted coconut oil or butter
1/4 tsp. salt
1 tsp. baking soda
1/2 C. coconut flour
12 walnut halves

Grease a muffin tin or line with paper liners.  Set aside.

In a large bowl, combine the eggs, apple butter, vanilla, honey and coconut oil.  Beat until smooth.  Add the salt, baking soda, and coconut flour and blend until fully incorporated.  Pour the batter into the greased or lined muffin tin cavities, dividing evenly.  Top each muffin with a walnut half and press each in lightly.

Bake at 375 degrees for 12-15 minutes, until the muffins are set and slightly brown around the edges. Remove from the oven and cool in the pan for 5 minutes.  Remove and serve.  Serves 12.