The holiday season is upon us—the ground is covered in snow, the tree is up, and the radio station in the car is set for classic holiday tunes. Last year around this time, my husband and I were anxiously awaiting the birth of our daughter who was born shortly before Christmas. As soon as we returned home from the hospital, our family was there to exchange gifts and meet our newest addition. It is safe to say I had no holiday spirit while recovering from a c-section and adjusting to life with a newborn. Perhaps to make up for last year, I am in particularly bright spirits this year. I am excited to create a new set of holiday traditions for my daughter to enjoy, even if she is too young to fully enjoy them right now. Last weekend, we all bundled up and went out to pick our tree (which she slept through). She’s already found her gifts beneath the tree (and tried to eat the wrapping paper). We listen to our favorite Christmas songs delivered by the same animated piano-playing snowman I enjoyed when I was young (she tries to make it a duet by playing the piano too). The tradition I am most looking forward to sharing with her is baking and decorating Christmas cookies. I grew up with the tradition and continued it on my own as I’ve grown older. While I was rolling and cutting out these Almond Sugar Cookies, she was beside me on the floor, playing with a mixing bowl and spatula. I plan to decorate these cookies with her later in the season, coloring some yogurt so she can fingerpaint her own masterpieces. The holiday season feels new with a little one crawling around, and I can’t wait to create memorable experiences for her childhood. These Almond Sugar Cookies are a more flavorful take on the traditional cut-out cookies. Almond paste and almond extract are added to the dough, which give the cookie a deep nutty flavor. The dough is easy to roll and cut out, and bakes up smooth and flat to decorate. If you are looking for a sugar cookie with more flavor, add this cookie to your holiday line-up! Almond Sugar Cookies Yields 2-3 dozen, depending on size of the cookie 3/4 cup (170 grams) butter 1 cup (200 grams) granulated sugar 4 ounces (113 grams) almond paste 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 2 3/4 cups (330 grams) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt In a large mixing bowl, beat together the butter and sugar until light and fluffy, about 3-5 minutes. Beat in the almond paste. Add in the eggs one at a time, mixing well between each addition. Beat in the vanilla and almond extract. Mix in the flour, baking powder, and salt until well combined. Wrap the dough in plastic wrap and refrigerate for one hour to firm up the dough. Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper or a non-stick baking mat for best cookie removal. Roll out the dough on a lightly floured surface to 1/4-inch thickness and cut out the cookies using cookie cutters (follow these tips for the best cookies). The dough that is not being handled should be kept refrigerated. Bake cookies for 6-8 minutes, depending on the size of the cookie. Cool completely on a cooling rack before frosting.
Fall arrived with brilliant colors and cold temperatures. Now, the peak color of autumn has passed. There are more leaves on the ground than in the trees, and the word snow is frequently overheard in whispered conversation. Time, as has happened on so many occasions before, has gotten away from me again. At the end of summer, I worried that I wasn’t engaging meaningfully in my own life. I was going through the motions, but I felt detached—from myself and from my family. With the start of another school year on the horizon (and finding a new work-life balance), I feared this situation would only worsen. And it did, for awhile, because finding a new normal takes time. However, I gradually began to find the active role in my own life by adjusting my priorities and learning to let things go. I started going to the gym at 5:30 am (which I never thought I was capable of) because it gave me the time I need for myself and more goofy baby time with N when I get home in the afternoons (which eases that mama guilt). My house is a dirty, cluttered mess and I’m learning to be okay with that. Sometimes it really is more important to sit on the couch with my husband and watch a television show together than to make sure the dishes in the sink are washed or the laundry is done. I am leaving my oven turned off in favor of enjoying the quiet everyday activities of life—a cup of coffee to start the weekend with my husband, an afternoon walk as a family on a crisp fall afternoon, and sore knees while I crawl around with N on the floor (while she reminds me what I still need to baby-proof—how do I have a mobile baby already?). I don’t intend to paint a rosy picture here. There are still many days when my hopeful intentions come crashing down, but I am feeling better. After a difficult year of adjusting to my new identity as a mother, I am beginning to feel present again. And though it may seem small, it is everything. I made this Pumpkin Streusel Coffee Cake a few times over the last month, each time changing it slightly until I found my personal preference. I was looking for an easy way to give the cake texture without needing to pull out a mixing bowl to whip up a batch of frosting. Inspired in part by these pumpkin streusel muffins, I quickly stirred together a cinnamon-scented streusel topping to top off the pumpkin sheet cake. This pumpkin cake recipe—generously spiced and heavy on the pumpkin—is my go-to during the autumn season and has been for many years. While the powdered sugar glaze is optional, I do like the look it gives to the final coffee cake (and a little extra sweetness is just the icing on the cake, right?). This Pumpkin Streusel Coffee Cake is easy to make and ideal for sharing. A sweet cinnamon streusel tops a moist pumpkin cake, adding texture to a classic flavor combination. With a powdered sugar glaze for appearance and extra sweetness, the cake is complete. Serve alongside a hot cup of coffee or a tall glass of milk. Pumpkin Streusel Coffee Cake Yields 9 x 13-inch cake Pumpkin Cake 15 ounces (425 grams) pumpkin puree 4 large eggs 3/4 cup (177 mL) vegetable oil 1 cup (200 grams) brown sugar, packed 3/4 cup (150 grams) granulated sugar 1 teaspoon vanilla extract 2 cups (250 grams) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons pumpkin pie spice 1 teaspoon ground cinnamon 1 teaspoon salt Streusel Topping 1/2 cup (100 grams) granulated sugar 1/2 cup (100 grams) brown sugar, packed 1 cup (120 grams) all-purpose flour 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 6 tablespoons (85 grams) butter, melted Glaze 1 cup (125 grams) powdered sugar 2 tablespoons milk Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 13-inch cake pan. Set aside. For the pumpkin cake, beat together the pumpkin, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until smooth and uniform in appearance. Pour into prepared baking pan and set aside. For the streusel topping, stir together the granulated sugar, brown sugar, flour, cinnamon, salt, and melted butter in a small mixing bowl. Crumble the mixture evenly over the top of the pumpkin batter. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool before glazing. To prepare glaze, stir together the powdered sugar and milk until smooth. If the glaze is too thick, thin with a teaspoon or two of milk. Drizzle over the top of the cake. Allow glaze to set before cutting cake and serving.
At the beginning of June, my husband and I sat down and made a '“summer bucket list.” We checked in with our modest list for the first time last night. With August right around the corner, we have crossed off only one of the items. Time has been getting away from me lately, entire days seemingly disappearing into the void. The daily routine is both a blessing and a curse. It’s wonderful for keeping a 7 month old (and her exclusively pumping mama) on a happy schedule, but it leaves little room for spontaneity. In many ways, it feels like I’m hitting autopilot and cruising through life without engaging meaningfully. I’ve been thinking recently about how to feel more present in my own life. Breaking the cycle and changing habits may be difficult, but it is starting to feel increasingly more essential. While I cannot change the large building blocks of my day, I can change my behavior in the small moments. In general, I want to move myself away from the culture of detached consumption and into a space of creation. I need to set down my phone, so I don’t have the option of mentally checking out whenever the day begins to feel tedious. The endless scrolling does not bring me happiness, but it is so difficult to avoid. Instead, I want to go for more walks with Baby N, cook recipes with seasonal vegetables, and bake a great loaf of sourdough bread with my new starter. I want to read more books and watch less television, spend mornings in the garden, and find ways to get out of the house and go on adventures with N (even if it is just to run a few errands). I want to build time into the day for myself and myself alone. Wish me luck—change may be hard, but it is easier knowing it will make me a happier, more engaged mother in the end. To me, it is simply not summer without a galette (as noted here, here, and here). These rustic cousins to pie are by far easier to pull together and feature the best of the ripe, seasonal fruit that summer has to offer. I made this Peach Almond Galette three times in the last couple weeks for various events. I simply cannot get enough of this dessert. This galette stands out because of the addition of a thin layer of almond paste beneath the fresh peaches. The rich nutty flavor elevates the galette into a true pastry. This is truly summer on a plate. This Peach Almond Galette pairs fresh, ripe peaches with the rich, nutty flavor of almond. The galette comes together by layering almond paste between peaches and pie crust in a freeform dessert. With a sprinkling of sliced almonds and raw sugar before baking, the crust takes on the flavor of sweet, toasted almonds. While serving with a topping of whipped cream or side of vanilla ice cream would not be amiss, I prefer my slices unadorned and straight from the refrigerator. Enjoy whichever way your taste buds guide you. Peach Almond Galette Yields 6-8 servings, depending on size 6-7 medium sized peaches, peeled, pitted, and sliced 2 tablespoons all-purpose flour 3 tablespoons granulated sugar* 4 ounces (113 grams) almond paste Recipe for single crust pie dough, chilled Egg wash (1 large egg + 1 tablespoon water, whisked) 1/4 cup (22 grams) sliced almonds 2 tablespoons demerara or raw sugar, for sprinkling In a medium bowl, fold together the sliced peaches, flour, and granulated sugar. Set aside. On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick and approximately 14 inches in diameter. Next, roll or flatten out the almond paste into a layer approximately 1/8-inch thick. Place the thin layer of almond paste in the center of the pie dough, leaving a 3-inch border around the outside. Layer the peaches over the almond paste in a decorative fashion. Fold up the pie dough over the filling, pleating the dough every few inches. Brush the visible pie dough with egg wash and sprinkle the sliced almonds and demerara sugar evenly over the dough. Refrigerate for 20-30 minutes to firm up the pie dough. Preheat oven to 375 degrees F (190 degrees C). Bake for 50-60 minutes, or until the crust is golden and the peaches have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream. *Add more or less to taste, depending on the sweetness of the peaches.
With the summer growing season in full swing, my deck garden has taken off and is showcasing the color green in its many shades. While the vegetables are still in the early stages of growth, the herb garden has positively flourished, and I now have the happy problem of possessing more herbs than I (and my neighbors) know what to do with. One of my favorite ways to enjoy herbs is through sweet preparations. The fruit and herb pairings are often unexpected, yet delicious. Basil pairs beautifully with blueberry—like in this Blueberry Basil Galette—and thyme makes a lovely complement to blueberries, plums, and pears alike. For these scones, I started by rubbing fresh chopped thyme leaves into granulated sugar to bring out the flavor and oils. The key to using fresh herbs in baking is to use small amounts so that the dish is not overwhelmed. Thyme, in particular, can become bitter if used in large quantities, so it is better to err on the side of less than more. While the blueberries are responsible for nearly all of the sweetness inside these scones, I like to drizzle the tops with a vanilla glaze to push the sweetness to my ideal level. The thyme brings a depth of flavor that lingers at the end—enough to add something unique without becoming overwhelming. If you are also dealing with a particularly prolific herb garden, I hope you look for new ways to put the herbs to use in both savory and sweet preparations. The combinations can be suprising and satisfying. These Blueberry Thyme Scones are a sweet way to start the day. A traditional blueberry scone is made unique with the addition of fresh thyme, which lends an earthy blend of lemon and mint tones. I prefer my scones extra sweet so I sprinkle the scones with raw sugar before baking. Once they emerge from the oven, I drizzle them with a vanilla glaze, but you can adjust the level of sweetness for your preference. Blueberry Thyme Scones Yields 6-8 servings Blueberry Thyme Scone 2 tablespoons granulated sugar 2 teaspoons fresh thyme leaves, finely chopped 2 cups (240 grams) all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 8 tablespoons (113 grams) cold unsalted butter, cubed 1 large egg 1 teaspoon vanilla 1/2 cup (120 mL) heavy cream, plus extra for brushing 6 ounces (170 grams) fresh blueberries 1 tablespoon raw or demerara sugar (optional) Vanilla Glaze (optional) 1 cup (113 grams) powdered sugar 1 teaspoon vanilla extract 1 tablespoon heavy cream Preheat oven to 350 degrees F (180 degrees C). For the scones, in a large mixing bowl, rub together the granulated sugar and finely chopped thyme between your fingers until fragrant. Add the flour, baking powder, and salt, whisking together until smooth. Add the cubed butter and rub between your fingers until the dough resembles coarse sand with a few larger pieces remaining. Set aside. In a small bowl, whisk together the egg, vanilla, and heavy cream. Pour over the scone batter. Add the blueberries and lightly mix until the dough comes together. The dough will be somewhat sticky. Place the dough on a lightly floured surface. With floured hands, form the dough into a circle. You may need to fold the dough to evenly distribute the moisture, but no more than a few times to avoid overworking the dough, which will keep the scones tender. Flatten the dough until it is about 1-inch thick. Using a sharp knife, cut 6-8 equal pie-shaped wedges. Transfer scones to a baking sheet using a flat spatula and brush the tops of the scones with heavy cream. Sprinkle tops with raw sugar, if desired. Bake for 25-30 minutes, or until lightly browned. For the glaze, in a small bowl, whisk together the powdered sugar, vanilla, and heavy cream until smooth. If glaze is too thick, add heavy cream 1 teaspoon at a time until glaze is thick, but still runs. Lightly drizzle glaze over scones. Allow glaze to set before serving.
Last summer, I built a trio of large, self-watering cedar planters to start a deck garden. Our home is blessed with a large deck and, since the main living space overlooks the deck, I wanted to give it a little more life. Although we have plenty of yard space for a garden, we also have many critters (and deer) visiting frequently so it made more sense to elevate the garden to keep the plants safe from late night nibblers. Each planter is 2 ft. by 6 ft., which leaves plenty of room for experimentation. My interest in gardening is relatively new, but this hobby has quickly turned me into an enthusiastic plant lady. After killing every houseplant I attempted to grow up for many years, I was astonished when my black thumb seemingly turned green after moving into our house. Apparently the trick for a green thumb is simply having large southeast facing windows—who knew? Unfortunately, the first attempt at gardening in the outdoor planters was not very successful. In my eagerness to grow my own vegetables, I overplanted the space and didn’t do enough research on how to individually care for each plant. In addition, because the planters are self-watering (through a process of diffusion and soil osmosis), the plants with deep root systems ended up with root rot by midsummer. By summer’s end, the only “successful” plants were the bell peppers (which grew only one picture perfect pepper each), the green beans, and the herb garden. Everything else—the tomatoes, cabbages, cucumbers, etc.—ended up producing very little or finally completing their slow death. While the self-watering feature was definitely a curse, I only needed to water the plants once the entire season, so my laziness is more than willing to find a way to work within these constraints. This year I am taking the failures of the previous summer and using them to (hopefully) do better this time around. To start, I did a little more planning and left more space for the plants to expand. Only plants with shallow root systems are allowed (peppers, onions, shallots, lettuce, carrots, herbs, green beans, flowers); the plants with larger root systems have been relegated to individual, well-draining containers (tomatoes). I have my fingers crossed for now, but it will be another month or two before I’ll be able to label it a success or failure. Stay tuned. I have plans to do a little landscaping and put in a rhubarb plant later this summer, but it will still be a couple years before we can harvest. Until then, the farmer’s market has everything I need. I originally planned to make a strawberry rhubarb dessert, but I didn’t get around to baking until after the strawberries were past their prime. This recipe is all the better for it, because it allows the rhubarb flavor to truly shine. Paired with an almond oatmeal crust, these rhubarb-filled bars are a new way to enjoy this spring vegetable. This recipe for Rhubarb Almond Bars is an easy way to use and enjoy rhubarb. Almonds and oatmeal come together to form the base of the bars. Sliced raw rhubarb is added to the center (no cooking required!) before the bars are topped with the remaining crust and placed in the oven to bake. The nutty almond flavor compliments the tart rhubarb well. Cut into squares and serve warm, cold, or room temperature. Rhubarb Almond Bars Yields 16 servings (or 8 x 8-inch pan) Almond Bars 6 tablespoons (100 grams) butter, room temperature 3/4 cup (150 grams) brown sugar, packed 1 large egg 1 teaspoon vanilla extract 1 teaspoon almond extract 1 1/2 cups (150 grams) old-fashioned oats 1 cup (120 grams) all-purpose flour 1/2 cup (45 grams) sliced almonds 1/2 teaspoon baking soda 1/2 teaspoon salt Rhubarb Filling 3 cups (~14 ounces or 400 grams) fresh rhubarb, cut into 1/4-inch slices 1/4 cup (50 grams) granulated sugar 2 tablespoons cornstarch Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8 x 8-inch pan. For the almond base, beat together the butter and brown sugar in a large mixing bowl until uniform. Beat in the egg, vanilla, and almond extract, mixing until blended. Stir in the oats, flour, sliced almonds, baking soda, and salt. The batter will be slightly sticky. Using greased hands, press 2/3 of the batter into the bottom of the prepared pan. Set aside remaining batter. For the rhubarb filling, stir together the sliced rhubarb, sugar, and cornstarch. Spread the rhubarb filling over the top of the almond base. Crumble the remaining batter evenly on top. Bake for 40-45 minutes, or until lightly browned. Allow to cool slightly in pan before serving.
Lately, I find myself gravitating towards familiar foods in my kitchen. The meals and desserts that I’ve enjoyed since childhood are on rotation—grilled cheese and tomato soup, spaghetti made with sauce from a jar, and chocolate chip cookies. It feels easier, in these final chaotic days of the school year, to reach for recipes that I know both forwards and backwards. While there are no moments of surprise with new flavors or textures, the comfort of these routine meals is indulgent in a different way, for both body and soul. This banana cake is one that I remember fondly from my childhood. Whenever the bananas were forgotten on the counter long enough to blacken, the mixing bowls would come out and this cake would emerge from the oven. The aroma of banana filling the air was the cue for the rest of my family to flock to the kitchen, stealing a bite or two before the cake had properly cooled. It has been many years since I’ve last eaten this cake. Perhaps having my own little one in the house is causing these food memories to stir up, but, regardless of the reason, I am delighted to revisit this recipe. This banana cake is a simple, unpretentious snacking cake—however, that doesn't mean this cake isn't something worth talking about. The texture is my favorite part of this cake. As with most banana breads and cake, the final product has a bit of heft, but I think it works in the cake’s favor instead of against it. The chocolate glaze is also made with butter instead of heavy cream like a traditional ganache, which lends itself to a more intense buttery, chocolate flavor. All these years later, my family is still in debate about the best way to eat this cake. My dad and I prefer to eat this cake chilled. The cold brings out a heaviness to the cake we both love, and the chocolate glaze becomes stiff making it literally melt in your mouth. My sister, on the other hand, prefers the cake slightly warmed, which yields a lighter feel to the cake and turns the chocolate glaze silky smooth. Though our debate may never be settled, the truth is that this cake is delicious any way you choose to serve it. Since it is my belief that snacking cakes should be easy to prepare, instead of making a chocolate glaze, you could simply add chocolate chips to the batter to bring in the chocolate flavor without needing to use more pans. The choice, as always, is yours. This Banana Snacking Cake combines the classic flavors of chocolate and banana. The addition of mashed banana to the cake lends a moistness, while a touch of cinnamon brings out a greater depth of flavor. The chocolate glaze is simple to make, melting together only chocolate and butter, but I could eat it by the spoonful (and I usually do). The glaze spreads smooth when slightly warm and holds its shape like a dream. This cake is a good option to reach for when you are looking for a sweet snack and, if your kitchen is anything like mine, it will disappear before you are ready to see it go. Banana Snacking Cake Yields 9 x 13-inch cake Banana Cake 2 1/2 cups (300 grams) all-purpose flour 1 tablespoon baking powder 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup (113 grams) unsalted butter, room temperature 1/2 cup (100 grams) granulated sugar 3/4 cup (150 grams) brown sugar, packed 2 large eggs 3 medium ripe bananas, mashed 1 teaspoon vanilla extract 3/4 cup (180 mL) buttermilk (or regular milk) Chocolate Glaze 6 ounces (170 grams) semi-sweet chocolate, coarsely chopped 1/2 cup (113 grams) butter, cubed Preheat oven to 325 degrees F (160 degrees C). Grease a 9 x 13-inch baking pan. To prepare the banana cake, whisk together flour, baking powder, cinnamon, and salt in a medium bowl. Set aside. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla extract. Beat in the flour mixture and buttermilk in alternating additions, starting and ending with the flour. Pour batter evenly in the prepared baking pan and bake for 35-40 minutes, or until golden and a toothpick inserted in the center comes out clean. Allow the cake cool completely. To prepare the chocolate glaze, melt together the chopped chocolate and cubed butter in a small saucepan over low heat until smooth and uniform. Spread evenly over the cooled cake and allow the glaze to set before cutting and serving the cake.
The fog of early parenthood has finally lifted. I have emerged stronger—with a bigger heart, immeasurable patience, and the ability to function on limited sleep. I am starting to feel like myself again and it feels good. I lost myself in those first few months, as I imagine happens often with new parents. With the newborn routine of eat-change-sleep on repeat every three hours, I felt like a shell of my former self. There wasn’t time to explore interests or hobbies—there was hardly time to sneak in a shower. To survive, I followed the mantra “one task a day.” Some days the only thing I accomplished was making dinner; other days it was making it to mama/baby yoga class so I could start the process of making my body feel like my own again. These small daily goals fueled me without overwhelming me. It was the only balance I could seem to manage. Even though I enjoyed my time at home with sweet Baby N, I credit the act of going back to work with helping me reclaim my individuality. It’s true that I am a parent now, but that is not the only attribute that defines me. I welcome the daily challenges of being a high school teacher because my students remind me of the other aspects of myself that I appreciate (plus, the knowledge that summer break is around the corner eases the transition of being away from N during the day). Although I’ve started to realize how important it is for me to have time for myself, I still very much struggle with allowing that dedicated time. Although the days feel long, the hours are short and time seems to evaporate into the ether. The great irony of parenthood is the knowledge that I could be more present for my daughter if I spend time away to recharge myself. This balance between a parent and an individual with my own needs and desires will be a work in progress, but the journey is helping me understand myself on a new level, which I recognize is a gift in itself. Lemon and almond is one of my favorite flavor combinations in spring. The sharpness of lemon and the nutty warmth of almond add both warmth and a wake up call to a palate that has been saturated in the comfort of winter. Taking advantage of a day off from school and Baby N’s napping schedule, I spent some much needed time in the kitchen. It wasn’t until I had finished the photographs that I realized this cake felt—and looked—remarkably familiar. Perhaps unsurprisingly, after an exploration into the recipe archive, I noticed this lemon almond cake was quite similar to a lemon cake I had made the year prior (down to the exact date!). Mom brain, anyone? I like to believe these resemblances work in my favor—this cake is so good, I unknowingly created a recipe for it twice. Perhaps that is all the encouragement you’ll need to turn on the oven, zest a couple lemons, and start baking. This Lemon Almond Cake brings together the warmth of almond with the spiritedness of lemon. The cake batter is infused with both lemon zest and lemon oil to give it a bright lemon flavor, and almond extract and almond flour to round out a nutty undertone. Once baked, the cake is brushed with a lemon glaze on the outer edges to give the cake additional flavor and to seal in the cake's moisture. This cake is perfect to serve plain and unadorned—the flavors are so vivid, it needs nothing else to feel complete. Lemon Almond Cake Yields 12 servings Lemon Almond Cake 1 1/2 cups (300 grams) granulated sugar Zest of 2 lemons 3/4 cup (180 mL) vegetable oil 4 large eggs 1 teaspoon vanilla extract 1 teaspoon almond extract 1 teaspoon lemon oil (optional) 1 teaspoon salt 2 teaspoons baking powder 2 1/4 cups (270 grams) all-purpose flour 3/4 cup (75 grams) almond flour 1 cup (250 mL) milk Lemon Glaze 1/2 cup (100 grams) granulated sugar Juice of 2 lemons Preheat oven to 350 degrees F (180 degrees C). Heavily grease and flour a 10-cup Bundt pan. Set aside. For the lemon cake, place the granulated sugar and lemon zest in a large mixing bowl. Rub the sugar and zest together until fragrant. Whisk in the vegetable oil, eggs, vanilla extract, almond extract, lemon oil, salt, and baking powder. Alternate adding the flours and milk, stirring after each addition, until the batter is smooth and uniform in appearance. Pour batter into the prepared baking pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before unmolding. While the cake is baking, prepare the glaze by heating the granulated sugar and lemon juice in a small saucepan until the sugar dissolves. Set aside. Place the cake on a cooling rack and brush the glaze over the cake, giving time for the glaze to absorb between layers. Allow the cake to cool completely and the glaze to set before cutting and serving.
In the last few weeks of pregnancy with Baby N, one of my goals was to fill the deep freeze with meals for after baby arrived. I hoped having a stash of easy-to-prepare meals would make the recovery and transition to motherhood smoother. After haphazardly throwing together an ingredient list (and making a memorable trip to the grocery store with a very full shopping cart), I spent most of a Saturday in the kitchen prepping meals. Ingredients were tossed into freezer bags to create over a dozen crockpot meals. A soup pot filled with oatmeal boiled away on the stove. The oven ran at a steady 350 degrees for hours. My husband dutifully chopped ten large onions by hand, doing his best to fend off the tears. It was a production. With a newly filled freezer, I collapsed on the couch, exhausted but pleased to cross another item off the pre-baby to-do list. Ironically, a full three and a half months into parenthood, the deep freeze is still full of freezer meals. Although the breakfast sandwiches and oatmeal disappeared quickly, the rest of the thoughtfully prepared meals continue to wait their turn. Although we hadn’t anticipated it, the act of cooking dinner each evening helped to keep us grounded. In our new role as parents—where everything felt new and unknown—we enjoyed the familiar routine of turning on the stove and cooking simple meals. It was a way to connect our new lives with the old, as we evolved from a family of two into a family of three. Lately, however, there is increasingly less space for the frozen meals as the freezer space is steadily being replaced with bags of breastmilk. It’s time to start enjoying the fruits of our labor. While reorganizing the freezer last weekend, I was delighted to find a hidden loaf of this Banana Oat Bread buried beneath a bag of Italian chicken and a marinated pork shoulder. Needless to say, it disappeared quickly (nursing hunger is real). Unfortunately for me, there are no more loaves hiding away (I double checked), so I’ll have to bake up another one to take its place. With my free time for baking being limited since going back to work, it would be nice to have a reason to spend an afternoon in the kitchen again. My husband already said he’d take the baby for an afternoon so long as he gets a slice warm from the oven. I think that’s a fair trade, don’t you? This Banana Oat Bread is simple in construction and customizable to your taste, The bread itself is subtly sweetened with maple syrup, which allows the banana flavor to shine. The addition of oats adds a comforting flavor to the loaf. My preference is to add chocolate chips and chopped walnuts to my loaves, but you can choose your own mix-ins (or forego them completely). While I like to toast each slice and slather it with butter, the bread is equally delicious served at room temperature straight from the pan. Banana Oat Bread Yields 5 x 9-inch loaf 4 large ripe bananas, mashed (about 2 cups or 450 grams) 1/2 cup (156 grams) pure maple syrup 1/2 cup (100 grams) vegetable oil 2 large eggs 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/3 cups (160 grams) all-purpose flour 1 cup (80 grams) old fashioned oats 1 cup (113 grams) chopped walnuts (optional) 2/3 cup (113 grams) chocolate chips (optional) 1 tablespoon raw or demerara sugar, for topping (optional) Preheat oven to 350 degrees F (180 degrees C). Grease a 5 x 9-inch loaf pan. Set aside. In a large mixing bowl, whisk together mashed bananas, maple syrup, vegetable oil, eggs, and vanilla extract until uniform. Whisk in the cinnamon, nutmeg, baking powder, baking soda, and salt. Gradually stir in the flour and oats. Fold in the chopped walnuts and chocolate chips. Set aside. Pour batter into prepared pan and smooth until level. Sprinkle raw sugar evenly over the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing and placing on a cooling rack to cool completely.
After two months, I finally feel like I am settling into motherhood. In the foggy haze of these early days, it simultaneously feels like I have been a parent forever and for no time at all. The transition into motherhood was unexpectedly difficult for me. Since I have wanted to be a mother since I was a young child, I anticipated that the transition would be natural and instinctual. It never occurred to me that I may feel otherwise. While not all women feel the same, I loved pregnancy. I enjoyed watching my body change, feeling the baby’s kicks and movements, and experiencing the joy of carrying a child. It helped, of course, that my pregnancy was virtually symptom-free—as far as I was concerned, there weren’t any aspects not to love. When we found out our daughter was growth restricted and would therefore be arriving a few weeks earlier than anticipated, my heart grew heavy. I wasn’t ready for my pregnancy to be over, for this part of the journey my baby and I embarked on to come to a close. I wanted to stay pregnant forever. My body didn’t feel ready to give birth; I wasn’t yet ready to meet my daughter. I told my husband that I needed more time. If I could somehow be pregnant longer, maybe I would find the emotional and physical connection I needed to say goodbye to my deeply loved pregnancy and welcome a new beginning with the birth of our daughter. When the big day arrived, I went into the hospital conflicted. Even with more time, I hadn’t been able to shift my unwanted emotions. Yet, I still felt hopeful. After reading so many stories of mothers feeling an instant deep love for their children during birth, I anticipated that these feelings would overtake me when the moment arrived. During the C-section—when the doctors lifted my daughter over the curtain and I laid eyes on her for the first time—I felt taken aback. While I had no idea what she would look like, her actual appearance took me completely by surprise. The birth experience was shocking to me in a way I did not expect. When they handed her to me for the first time minutes later, she felt like someone else’s baby. I felt detached and confused. Where was the instant love and connection I was supposed to feel? What kind of mother was I going to be if this is how I felt in these early moments? I didn’t learn this until later, but over 40% of women do not bond with their babies right away. Even though my husband and I took childbirth education and early parenthood classes, our instructors did not touch on this subject. I wish I had been told my feelings were normal, that parenthood is an enormous adjustment and that sometimes it takes time for emotions to sort themselves out. Instead, I felt like I was somehow failing at this job I just began. The next couple weeks were rough for me. I had a difficult recovery due to the C-section and resulting complications. I struggled to do the most basic of tasks, unable to sit upright or walk without enormous amounts of pain. Breastfeeding was not going well. Since Baby N was born early and weighed so little, it was vital for her to get the calories she needed to grow, but she also didn’t have the energy necessary to feed. I had to deal with the reality that I would not be able to provide milk for my daughter in the way I had planned. The postpartum hormones hit me harder than I anticipated. I couldn’t even think about my pregnancy without bursting into tears. I was grieving the loss of being pregnant, of my life before having a child. Even though I’ve wanted to be a mother as long as I can remember (I was ecstatic when I found out I was pregnant), I was dealing with unexpected feelings of remorse—and then guilt that I could ever have these emotions at all. Exhaustion and sleep deprivation only intensified everything I was experiencing. Life with a newborn is hard. It was several weeks before I found myself in a better place, before I was able to fully bond with and enjoy time with my daughter. Now, of course, I can’t imagine life without her—her big smiles, goofy mannerisms, and love for sleepy snuggles. My transition into motherhood was not beautiful or graceful. It has taken time for me to accept that reality doesn’t always match expectations and that’s okay. I expect I will learn this lesson over and over again in my new role as a parent. Right now, the fog of early parenthood has not completely dissipated, but it is starting to lift. I am still working on finding my new identity both in and out of parenthood. One lesson I have taken away from the transition to motherhood is to have grace with myself. One day at a time. Everything will eventually fall into place—it always does. Blueberry Crumble Doughnuts feature a baked, cake-based doughnut. To prepare, blueberries are folded into a vanilla-scented batter. A cinnamon crumble is sprinkled over the top before baking. For best texture, these doughnuts should be enjoyed the same day they are baked, but I still savored the leftovers a day or two later. Blueberry Crumble Doughnuts Yields 6-8 doughnuts Blueberry Doughnuts 1/3 cup (70 grams) granulated sugar 2 tablespoons vegetable oil 1 large egg 1 teaspoon vanilla extract 1 1/4 cups (150 grams) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (120 mL) milk 4 ounces (113 grams) fresh or frozen blueberries Crumble Topping 2 tablespoons butter, room temperature 1/4 cup (50 grams) granulated sugar 1/2 cup (60 grams) all-purpose flour 1 teaspoon ground cinnamon Preheat oven to 350 degrees F (180 degrees C). Grease a standard-size doughnut pan. In a large mixing bowl, whisk together the sugar, vegetable oil, egg, and vanilla. Stir in the flour, baking powder, and salt. Stir in the milk until uniform. Fold in the blueberries. Transfer the batter to a pastry bag (or large resealable plastic kitchen bag with the corner snipped off). Fill the depressions in the prepared pan with the batter until 2/3 full (alternatively, you could spread the batter into the pan using an offset spatula, but this results in more unevenly shaped doughnuts). For the crumble topping, beat together butter and sugar until well combined. Stir in flour and cinnamonuntil crumbly. Crumble the topping evenly over the batter. Bake for 18-24 minutes, or until crumble topping browns and a toothpick inserted into the center comes out clean. Cool in pan for 15-20 minutes before transferring to a cooling rack to cool completely.
My husband and I welcomed our sweet baby girl into the world before the end of 2018! Baby N has completely captured our hearts, and it is already hard to imagine life before her. It has been amazing watching her grow over the last six weeks—each day she is changing and learning new things about the world around her. Like most birth stories, Baby N’s story is one I could not have predicted. I had an incredibly easy pregnancy. Besides some typical lower back pain, I had no other symptoms except for the growing baby bump—no morning sickness, food cravings, or exhaustion. I feel especially fortunate for this outcome because this pregnancy was considered high risk from the beginning, so Baby N and I were watched particularly closely over our nine months together. As the weeks passed, we learned that N was going to be a smaller baby. Each ultrasound showed her overall growth percentile decreasing, but her size wasn’t going to become a concern unless she dropped below the tenth percentile. We also learned that N was breech, with her butt down and her head and feet comfortably tucked up under my left ribcage. While it is possible for babies to flip into the correct position before birth, it becomes less likely in the latter weeks of pregnancy. Even though I didn’t really believe the old wives’ tales on how to flip a breech baby, I spent many evenings positioned upside down anyway, with a bag of frozen blueberries above my bump trying to coax her to flip around to avoid the chill. This method was wildly unsuccessful, along with half a dozen others I tried. Baby N was comfortable and would not be moved. During our 34 week appointment, N dropped to the eighth percentile and was subsequently diagnosed with intrauterine growth restriction (IUGR). The doctors believed this was due to increased resistance to blood flow through the placenta. We were cautioned that it is possible for the resistance to become so great that the blood flow can reverse direction, which is a very serious situation that calls for an emergency C-section to preserve the health of the baby. This news hit us especially hard—baby N wasn’t due for another six weeks! Along with weekly appointments to closely monitor her health, we were told to pack and bring our hospital bags to the rest of our visits, just in case. The reality that we could have a baby in a single week’s time was very overwhelming for me, especially since I assumed I would have several more weeks to prepare everything for her arrival. I spent the next week making lists of each task that needed to get done and frantically tried to get everything in order, both at work and at home. I hoped that Baby N would be allowed to stay snuggled up under my ribcage a little longer. I still felt blindsided by the news and wasn’t ready for the pregnancy to end. I needed more time to enjoy her kicks and soak up my last few days as a non-parent. Fortunately, my wish was granted. At our 35 week appointment, we learned the resistance was unexpectedly measuring less than it had before. At 36 weeks, the resistance was measuring completely normal, which no one (including the doctors) had anticipated. However, because N was still measuring so small for her age, the doctors believed she would do better outside of the womb. Our induction date was set for 37 weeks exactly. Baby N was going to be an early (full) term baby. Since N was still breech, I opted to try an external cephalic version (ECV), in which the doctor manually tries to turn the baby into the correct position for birth. After two failed attempts (where Baby N refused to budge even an inch), she was born via C-section shortly thereafter. Our little peanut was in perfect health, weighing in at a smidge over 5 pounds with a head full of fuzzy hair. After spending a few nights in the hospital, we were able to return home in time for a quiet holiday. While the shift to parenthood was a huge adjustment, I’ve enjoyed getting to know and learn all about this little peanut. She loves to stretch for minutes at a time when she is unswaddled, clothes are her worst enemy, and her endless goofy expressions make me laugh. Who knew that simple things, like N discovering her tongue, would bring such joy? In the last couple weeks, she’s graduated to newborn sizes, and we discovered she loves to “dance” to music as she lays on the floor and kicks her legs. Over the last six weeks, I’ve given myself a leave from the blog and social media to spend much needed quality time with Baby N. Parenthood is certainly going to be a balance, but I’m ready to start devoting more time to myself and get back to doing the things that I enjoy—like baking and sharing it with you. All photographs are ©Amber Rishavy.
This post is sponsored by Bob’s red mill. Thank you for supporting the brands I love and use in my own kitchen. As always, all thoughts and opinions are my own. With the holidays right around the corner (and a baby on the way!), December is shaping up to be a busy month for my family. In year’s past, it has been my holiday tradition to spend days in the kitchen meticulously cutting out and decorating my favorite holiday cookies—like these honey, sugar, and chocolate sugar cookies—to share with my family and friends. This year I honestly don’t have the time to spare. Instead, I’m going to feel out a new holiday baking tradition. My goal is to spend the next few days filling the freezer with cookies from easy-to-make recipes, and enjoying the remaining days by relaxing before our sweet baby arrives. These Chocolate Ginger Crinkle Cookies meet all of my criteria this year: simple to make, freeze well, and quickly disappears from the serving plate. For this cookie recipe, I turned to Bob’s Red Mill Unbleached White All-Purpose Flour. I prefer to use unbleached flour in my baking because it means the flour is not chemically treated. To create the classic light colored appearance and delicate texture of all-purpose flour, the wheat bran and germ are removed during the milling process (which is the key difference between whole wheat and all-purpose flour). Crinkle cookies get their crackled appearance from being rolled in powdered sugar before baking. The sugar draws out moisture from the outside of the cookie, causing the edges to dry out before the interior is finished baking. This difference in moisture levels causes the top of the cookie to take on a crinkled appearance. With a handful of chocolate chips to provide a richer chocolate flavor and ground ginger and cinnamon to give the cookie a spiced warmth, these cookies are sure to satisfy your sweet tooth this holiday season. One of the qualities I look for in a good holiday cookie is its ability to freeze well. Knowing I have homemade cookies stashed away that can be ready at a moment’s notice is a relief during a busy season when events pop up or unexpected guests drop by. Happily, these chocolate ginger crinkle cookies can be easily frozen using two methods. The first method is to form the cookie dough into balls and freeze them before rolling them in powdered sugar. When ready to bake, the frozen cookie dough balls can be rolled in the sugar and head straight towards the oven. This method is great when you can spare a few minutes to bake or you want to serve hot cookies straight from the oven. The second method is to bake the cookies as directed and allow them to fully cool before placing them in an airtight container in the freezer. When ready to be served, pull the cookies from the freezer and allow them to thaw. This method is best when you anticipate the cookies being eaten quickly since the powdered sugar can become sticky if the cookies are left out for longer periods of time. These Chocolate Ginger Crinkle Cookies are a seasonal take on the classic cookie. The chocolatey cookies are spiced with ginger and cinnamon to bring out traditional holiday flavors. After chilling the dough, the cookies are dipped in powdered sugar and baked until they take on a crinkled appearance. These cookies are best served alongside friends and family with a tall glass of milk. One Year Ago: Marbled Pumpkin Chocolate Cake & Pumpkin Caramel Bread Pudding Two Years Ago: Chocolate Gingersnap Tart Three Years Ago: Caramel Apple Crumble Pie & Rosemary Olive Bread Four Years Ago: Maple Syrup Cake with Toasted Almonds & Pumpkin Pie (Dairy-Free!) Five Years Ago: Pumpkin Spiced Doughnuts & Stovetop Popcorn Six Years Ago: Molasses Ginger Cookies, Marbled Butternut Squash Bread, Chai Pear Scones, & Hot Bourbon Apple Cider Seven Years Ago: Grandma’s Applesauce, Honey Roasted Chickpeas, Caramel Apple Tart, & Cranberry Orange Brioche Eight Years Ago: Fig & Balsamic Jam, Pumpkin Spice Oatmeal, & Raspberry Vanilla Creme Brulee Chocolate Ginger Crinkle Cookies Yield 18-22 cookies 1 cup (120 grams) Bob’s Red Mill Unbleached White All-Purpose Flour 1/2 cup (43 grams) cocoa powder 1/2 cup (100 grams) granulated sugar 1/4 cup (50 grams) brown sugar, packed 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup (60 mL) vegetable oil 2 large eggs 1 teaspoon vanilla extract 1/2 cup semisweet chocolate chips 3/4 cup (85 grams) powdered sugar In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, spices, baking powder, and salt. Mix in the vegetable oil, eggs, and vanilla, stirring until a uniform batter forms. Stir in the chocolate chips. Place cookie dough in the refrigerator for 2 hours (or overnight) until completely chilled through. Preheat oven to 350 degrees F (180 degrees C). Place powdered sugar in a small bowl. Set aside. Roll chilled cookie dough into 1-inch balls. Drop cookie dough balls into the powdered sugar and coat evenly on all sides. Place balls at least 2-inches apart onto a cookie sheet. Bake for 10-13 minutes, or until cookies have a crackled appearance. Allow cookies to cool for 5 minutes before transferring them to a cooling rack to cool completely.
A huge thank you to our amazing Photographer Brandon Werth For capturing these beautiful Images from our wedding day. ALl images are ©Brandon Werth. As our families might tell you, our wedding day, August 11th, was a long time coming. After dating for eight and a half years (surviving two years long distance, five moves between three cities, and buying a house together), the question wasn’t if Chris and I were going to get married, but when. After finding out we were joyously expecting (!), our growing family gave us the nudge we needed to set a date and start planning. We both knew we wanted a small, intimate ceremony with our immediate family. Sharing our day with our closest loved ones felt the most special to us. With a wedding date set for little more than two months away, we threw ourselves into planning mode and managed to have a majority of the details solidified within a week. Growing up, I had dreams of an outdoor wedding. So, we crossed our fingers against the rain and chose a local arboretum for our ceremony, hoping to enjoy the garden in full bloom. I thought my wedding dress would prove to be the most difficult, knowing that I had to buy a style off the rack (due to the short deadline) that would also accommodate a baby bump. Moreover, I am notoriously “particular” (as my mother would say). When my sister was married a couple years earlier, we joked how I would have to try on every dress in the city before I would find one. Yet, despite the restrictions (or perhaps because of them), the second dress I tried on was “the one.” Although we were working on a short timeline, the ease at which everything came together made it feel as if this was the way it was supposed to be. Unfortunately, the groom came down with the flu a few days before our wedding day. I kept myself quarantined, making frequent trips to the drug store hoping for some miracle medicine that would quickly cure him. Despite our best efforts, Chris still woke up with a fever on our wedding day. We half-joked that we would have a “first hug” instead of a “first kiss.” While we had crossed our fingers against rain, we had forgotten to cross them against the flu as well. But, after all, we are committing in sickness and in health, right? Even so, once the day got started, the whirlwind of getting ready and setting everything up captured our attention and left little room for worrying. Although I expected to feel nervous about getting married, when the moment was in front of me I found I was pretty calm. After spending so many years together, our life together was already comforting and familiar. We blocked off a couple hours before the ceremony for photographs, starting with a “first look” in the fern garden. The day may have been hot and humid, but the light was perfect (scattered gently through a Canadian wildfire haze that dappled the ground with occasional pockets of sunlight, before breaking against a clear sky). The time flew by as we wandered the grounds, laughing with our photographer (illness forgotten), and enjoying the last few moments before becoming husband and wife. We picked up a few “friends” along the way, as the tulle on my dress proved to be excellent material for capturing insects of all shapes and sizes. After taking a few minutes to freshen up (and for my mother to guide the bug friends out from under the layers of tulle), it was time for the big event. A month earlier, Chris and I made the decision to write our own ceremony, personalizing the details and readings on our relationship together. Instead of the traditional exchange of rings, we chose to “tie the knot,” to signify our two separate lives becoming one. The ceremony ended with our exchange of personal vows. It was short, sweet, and sentimental. With Ella Fitzgerald’s At Last to send us off—after eight years together it was about time—we were official. We ended the evening in a private room at a local restuarant, enjoying the several courses of food and family in equal measure. Our wedding day may have been untraditional in many ways, but it was perfect for us.
With less than nine weeks to go before we meet our little one, the nesting phase has been setting in quickly for me. Unfortunately for my husband, this means waking up on the weekend to pressing “to do” lists featuring half a dozen lengthy chores that need to be done right now because we are running out of time. Last Sunday I pulled out the holiday lights to hang on the roof right after breakfast. My poor husband asked if he could finish his morning coffee before pulling out the ladder. The desire to get the house organized and ready is more than I bargained for. Even though I wanted to relax and enjoy our time as a couple before we become a family of three, the need to “nest” is proving hard to suppress. Today’s quote is perhaps more aspirational than reflective of my current state of being, but I trust I’ll find that happy medium soon. Although autumn squash is primarily featured in savory preparations, as a baker I have a hard time imagining it as anything other than sweet. While pumpkin is the go-to squash when it comes to baking, butternut squash can also work equally well in many of the same recipes. For this seasonal cake, I started by roasting and pureeing a small butternut squash. The squash is then sweetened in a traditional cake batter. With the addition of cinnamon, nutmeg, ginger, and cloves, the cake takes on the classic autumn flavors. And, because chocolate only makes things better, I added a cup of chocolate chips to the batter and covered the cake in a thick chocolate glaze. The combination of chocolate and spiced squash is one of my favorites. I hope you’ll enjoy it as much as I do. This Butternut Squash Chocolate Chip Bundt Cake features the spices of autumn. Butternut squash forms the base flavor of the cake, which is enhanced with spices and chocolate chips. While the cake can certainly stand-alone without the glaze, the addition of the glaze will help seal in the cake’s moisture and enhance the overall chocolate flavor. Serve with a hot cup of coffee, a rainy windowpane, and a sense of happiness being exactly where you are. One Year Ago: Apple Pandowdy Two Years Ago: Apple Cinnamon Muffins & Maple Glazed Pumpkin Scones Three Years Ago: Pear Almond Tart & Pumpkin Espresso Bundt Cake Four Years Ago: Pumpkin Molasses Bread, Vegan Caramel & Rustic Apple Tart Five Years Ago: Butternut Squash Biscuits & Apple Crisp Six Years Ago: Pumpkin Waffles, Apple Cinnamon Scones, Pear Crisp, Pumpkin Rolls, & Butternut Squash Cake Seven Years Ago: Red Wine Chocolate Cake, Pear Spice Cake, Pumpkin Spice Latte Cheesecake, & Apple Cinnamon Cake Eight Years Ago: Pumpkin Bread Pudding, Apple Tart with Almond Cream, & Fresh Ginger Pear Cake Butternut Squash Chocolate Chip Bundt Cake Yields 8-10 servings Butternut Squash Batter 1 1/2 cups (370 grams) butternut squash puree 4 large eggs 3/4 cup (177 mL) vegetable oil 1 cup (200 grams) brown sugar, packed 3/4 cup (150 grams) granulated sugar 1 teaspoon vanilla extract 2 cups (250 grams) all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1 teaspoon salt 1 cup (170 grams) semisweet chocolate chips Chocolate Glaze 6 ounces (170 grams) semisweet or milk chocolate, coarsely chopped 1/2 cup (120 mL) heavy cream (or full-fat coconut milk) Preheat oven to 350 degrees F (180 degrees C). Heavily grease a 10-cup Bundt pan. Set aside. For the butternut squash batter, beat together the butternut squash puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract in a large mixing bowl until well blended. Stir in the flour, baking powder, baking soda, spices, and salt until smooth and uniform in appearance. Stir in the chocolate chips. In the prepared baking pan, add the cake batter. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool in pan for 15 minutes before un-molding and transferring to a cooling rack to cool completely. For the chocolate glaze, heat the heavy cream in a small saucepan until steaming. Be careful not to boil. Immediately remove from heat and pour over chopped chocolate, allowing the chocolate to melt for 5 minutes before stirring until smooth and uniform. Allow glaze to cool until it reaches a thicker consistency before pouring glaze evenly over the top of the cooled cake. Serve the cake after the glaze has fully set.
I have been keeping some big news from you the last few months—Chris and I are expecting! We are delighted to welcome a baby girl into to our family this January. The announcement of this baby feels extra sweet because we were not sure this day would ever come to pass. I was born with a heart condition, which carries its own unique set of challenges. Since my teenage years, my doctors have placed a question mark over my head when it comes to the idea of carrying my own children. While I knew I wanted a family someday, the path to creating that family was always in question. I came to terms with the uncertainty, researching adoption and surrogacy in equal measure. I was fortunate to find a wonderful husband who was open to whichever path life would eventually deal us. Yet, I still fantasized about pregnancy—how could I not? But I knew deep down it was a distant dream that may never be fulfilled. When I was officially given the doctors’ blessing, it felt like I had been awarded a golden ticket. Happily, I can report that so far this pregnancy has been healthy, for both mother and baby. I was lucky to completely avoid many of the classic pregnancy symptoms, including morning sickness. In many ways, I have felt completely normal except for the ever expanding waistline. As I near the third trimester, the aches, pains, and exhaustion are slowly starting to set in. Even so, these inconveniences pale in comparison to the moments when our baby shares her little kicks and movements with me. I’m trying to enjoy this time, knowing it is so brief. I find it hard to believe that we’ll be parents in a few short months. While this baby hasn’t brought about any food cravings, she does seem to have a preference for salty foods over sweet. Though there will always be room in my diet for cookies, I have been leaning heavily towards natural sugars the last few months, particularly enjoying the sweetness found in summer fruits. With autumn’s arrival and apple season in full swing, I took the opportunity to create a cake to take advantage of the harvest and fall’s comfort spices. This Apple Crumble Cake is sweetened primarily with honey, which lends the cake a subtle sweetness and depth of flavor that traditional sugar alone cannot provide. Because the cake is not overly sweetened, I recommend using apples that are on the sweeter end of the spectrum, which truly allow the apple flavor to shine. Along with a cinnamon crumble topping, the slices disappear quickly. This Apple Crumble Cake celebrates autumn’s apple season. The cake is sweetened with honey and spiced with cinnamon, nutmeg, and ginger. Sweet apple pieces are baked evenly throughout the cake, which provide additional sweetness and texture. After baking, I recommend cooling the cake completely before cutting and serving so the flavors have time to develop. Serve the cake plain or warmed with a scoop of vanilla ice cream. One Year Ago: Spiced Chocolate Swirled Bread Two Years Ago: Roasted Fig & Almond Cake Three Years Ago: Carrot Almond Muffins Four Years Ago: Espresso Chocolate Chip Coffee Cake & Boiled Cider Five Years Ago: Vanilla Bean Malt Cake, Cinnamon Raisin Swirl Bread, Apple Cinnamon Pancakes, & Classic Apple Pie Six Years Ago: Pumpkin Espresso Cake, Triple Coconut Cookies, Chewy Vanilla Bean Bars, & Peanut Butter Cup Cookies Seven Years Ago: Pumpkin Granola, Chocolate Cherry Bread, Pumpkin Spice Latte, & Oatmeal Raisin Crisps Eight Years Ago: Maple Roasted Bananas, Chocolate Avocado Cupcakes, & Butternut Squash Custard Apple Crumble Cake Yields 10-12 servings Apple Cake 2 1/4 cups (270 grams) all-purpose flour 2 teaspoons baking soda 3/4 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 teaspoons ground cinnamon 1/2 cup (118 mL) vegetable oil 1 cup (340 grams) honey 2 large eggs 4 cups (500 grams or about 4 medium) apples, peeled, cored, and finely diced Crumble Topping 3/4 cup (90 grams) all-purpose flour 1/3 cup (67 grams) brown sugar, packed 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 4 tablespoons (67 grams) butter, melted Preheat oven to 350 degrees F (180 degrees C). Grease a 10-cup tube pan and set aside. For the cake, whisk together flour, baking soda, salt, and spices in a large mixing bowl. Mix in the vegetable oil, honey, and eggs until uniform. The batter will be thick. Stir in the diced apples and set aside. For the crumble, stir together the flour, brown sugar, spices, and butter in a medium mixing bowl until uniform and crumbly. Set aside. In prepared pan, spread out cake batter evenly. Sprinkle the top with the crumble topping and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before transferring cake to a cooling rack to cool completely.
With a whirlwind of a summer behind me—planning a wedding, getting married (!), and taking a full load of graduate credits at the same time—I feel like I haven't had time to catch my breath before the back-to-school season set in. As a teacher, the start of a new school year keeps me on my toes as I get my classroom and lessons in order. When classes begin, there is an adjustment period where my feet have to get used to the long hours of standing, my throat has to adapt to a steady stream of talking in the classic teacher voice, and my brain has to refocus on jumping between ideas at a rapid pace. As my students and I find our new routine, the high energy required in the first couple weeks of school can be draining. This makes weekends a welcome time to recover. I stayed close to home last weekend, enjoying a couple walks around the neighborhood, catching up on summer TV shows, and savoring the quiet before another work week. For the first time in what feels like weeks, I also spent some real time in the kitchen. While the self-watering planters I built this summer did not turn out as planned (only the herbs, green beans, and bell peppers were spared from root rot), luckily the CSA (community supported agriculture) I support has been particularly fruitful. With an abundance of zucchini filling the drawers of my refrigerator, I baked four loaves of zucchini bread before creating something a little more decadent in these double chocolate zucchini muffins. These Double Chocolate Zucchini Muffins take advantage of the late season squash. The muffins feature plenty of chocolate chunks and a hint of cinnamon for a warmer touch. I prefer to heat these up for a few seconds in the microwave until the chocolate just begins to melt. With a large glass of milk, these muffins make for a perfect afternoon snack after a long day at school. Pro tip: Reserve a couple ounces of chocolate to sprinkle over the top to make the muffins look extra delicious. One Year Ago: Plum Almond Tart Three Years Ago: Blueberry Honey Scones Four Years Ago: Homemade Chocolate Hazelnut Spread Five Years Ago: Vanilla Ice Cream Cake, Honeyed Apricot Granola Bars, & Chocolate Banana Chip Cookies Six Years Ago: Rum Raisin Oatmeal Cookies, Banana Rum Bread, Zucchini Chocolate Chip Muffins, & Pear Chocolate Muffins Seven Years Ago: 3 Milk Coconut Cake, Tomato Basil Tart, & Whole Wheat Irish Soda Bread Eight Years Ago: Cinnamon Chocolate Chip Banana Bread Double Chocolate Zucchini Muffins Yields 1 dozen muffins 3/4 cup (150 grams) granulated sugar 1/2 cup (118 ml) vegetable oil 1 large egg 1 teaspoon vanilla extract 1 cup (about 180 grams) grated zucchini, lightly packed 1/2 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cup (150 grams) all-purpose flour 1/4 cup (21 grams) cocoa powder 6 ounces (170 grams) semi-sweet chocolate, coarsely chopped (or 1 cup semi-sweet chocolate chips) Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with baking cups. In a large bowl, whisk together the sugar, vegetable oil, egg, and vanilla until well combined. Stir in the grated zucchini. Mix in the cinnamon, baking soda, baking powder, and salt. Fold in the flour and cocoa powder, mixing until the batter becomes uniform. Stir in the chopped chocolate. Fill baking cups 3/4 full and bake for 18-22 minutes, or until a tester inserted in the center comes out clean. For best texture, let the muffins cool before eating.
I'm thrilled to be officially married to my best friend! At the moment, married life does not feel very different, but I suppose when you have been together over eight years you are comfortable in your relationship. Although this day was a long time coming, it still feels strange to call Chris my husband. Our wedding day was a hot, humid ninety-degree day with no wind to provide relief, but the rain blessedly stayed away. The sun was covered by a hazy sky from wildfire smoke which made the dappled, diffuse light perfect for photography. Although the groom was recovering from the flu, the illness was quickly forgotten in the emotion of the day. In front of our immediate family, we said our handwritten vows and became husband and wife. Our wedding day may have had its share of imperfections, but to us these imperfections are what made it a perfect day. With no honeymoon planned, we are trying to enjoy the last few slow days of summer as a married couple before the school year begins again. To add a special touch to our evenings, I made us a dessert to share as newlyweds. This blueberry galette made with a cornmeal thyme crust is perfect for both of us—Chris loves desserts with a chewy texture and I adore the flavor of late summer blueberries. For this galette, the added cornmeal in the pie crust lends a chewy, flaky texture, while the fresh thyme adds a subtle herbed flavor. However, the real star of the galette is the blueberries. While the galette works beautifullywith frozen blueberries, I recommend you find the ripest berries of the season to take it over the top. The wild blueberries I found at the local farmer's market made this galette disappear quickly. This Blueberry Galette with Cornmeal Thyme Crust allows late summer's seasonal offerings to shine. A galette is similar in many ways to a pie, but I find it easier to throw together, which makes it perfect for the lazy days of summer. The cornmeal thyme crust gives the galette additional flavor and texture, which makes this dessert stand out from others. Serve the galette warm or cold with a scoop of ice cream or coconut whipped cream. One Year Ago: Fresh Herb Bread Two Years Ago: Fig Oatmeal Bars Three Years Ago: Iced Matcha Coconut Latte Four Years Ago: Salted Chocolate Chunk Cookies & Citrus Zucchini Muffins Five Years Ago: Blueberry Braided Bread, Date Flapjacks, & Nordic Pancake Cake Six Years Ago: Summer Berry Pavlova, Mango Coconut Popsicles, French Silk Pie, & Blueberry Cream Cheese Cupcakes Seven Years Ago: Coconut Pancakes, Chocolate Beet Cake, Zucchini Bread, & Lemon Blueberry Scones Eight Years Ago: Chocolate Pear Cake & Brown Sugar Coconut Bubble Tea Blueberry Galette with Cornmeal Thyme Crust Yields 8-10 servings Cornmeal Thyme Pie Crust 1 3/4 cups (210 grams) all-purpose flour 3/4 cup (108 grams) yellow cornmeal 1/2 teaspoon salt 1 tablespoon granulated sugar 1 tablespoon fresh thyme, chopped and lightly packed 1 cup (225 grams) butter, cold and cubed 4-8 tablespoons ice water In a large bowl, whisk together the flour, cornmeal, salt, sugar, and fresh thyme. Add half of the cold cubed butter and rub the butter and flour between your fingers until it resembles coarse sand. Add the second half the cubed butter and rub in into the flour, but leave it in larger pieces (approximately the size of your thumbnail). Add four tablespoons of ice water and mix the dough together until uniform. Gradually add more water, one tablespoon at a time, until the dough holds together when squeezed in your hand. Place the dough on parchment paper and use the paper to press the dough into a uniform disk. Wrap in plastic wrap, and chill for at least a half hour (or up to 2-3 days). For a step-by-step tutorial in making pie dough, follow the instructions here. Blueberry Filling 2 pints (24 oz or 680 grams) blueberries 2 tablespoons cornstarch 3 tablespoons granulated sugar* Egg wash (1 large egg + 1 tablespoon water, whisked) 2 tablespoons demerara or raw sugar, for sprinkling In a mixing bowl, fold together blueberries, cornstarch, and sugar until uniform. Set aside. On a lightly floured surface, roll out the pie dough into a circle roughly 1/8-inch thick. Place the blueberry mixture into the center of the circle and spread out until it is a uniform thickness, leaving a two-inch border on all edges. Fold the border of the pie dough over the filling, pleating the dough every two or so inches. Brush the visible pie dough with egg wash and sprinkle the demerara sugar evenly over the dough and the filling. Refrigerate for 20-30 minutes to firm up the crust. Preheat oven to 400 degrees F (204 degrees C). Bake for 40 to 50 minutes, or until the crust is golden and the blueberries have released their juices. Cool slightly before serving. Serve with a topping of whipped cream or side of vanilla ice cream. *Add more or less to taste, depending on the sweetness of the berries.
This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. With summer heat in full swing, I've been looking for ways to cool down that don't involve hiding indoors with the air conditioner. It seems I have spent a great deal of this summer behind a computer screen, spending time researching the many details that come with planning a wedding. With less than a month of summer vacation to go, my checklist of summer activities—kayaking the nearby lakes, biking around town, and enjoying free concerts in the park on warm summer nights—have gone unchecked. What summer activities have you checked off your list? Perhaps I can persuade you to enjoy a little more time in the warm sunshine with this frozen dessert. This pineapple coconut sorbet is my favorite frozen dessert so far this year, satisfying my desire for something both fruity and creamy at the same time. Sorbet is a great alternative to classic ice cream for several reasons. First, unlike traditional ice cream, the sorbet base does not have to be thickened with egg yolks over the stove. This feature makes the process from idea to final product both simpler and quicker. Second, sorbet allows real fruit flavors to stand out. For this pineapple coconut sorbet, I wanted the focus to be the tropical sweetness of pineapple so I used Dole 100% Pineapple Juice to keep the flavor bright and pure. Pineapple can also be acidic so the addition of a "creamy" component, like full-fat coconut milk, can mellow the acidity and allow the true flavor to shine through. Third, sorbet is vegan, which makes it a wonderful alternative for people who suffer from food intolerances or allergies (like me!). Sorbet is a safe (and delicious) choice to share with family and friends. This Pineapple Coconut Sorbet is a sweet treat to help you beat the summer heat. The sorbet only has four ingredients—pineapple juice, coconut milk, sugar, and vanilla extract—which makes it quick and easy to assemble. The creaminess of the coconut balances the acidity of the pineapple, balancing the flavors of the frozen dessert. Serve in a bowl topped with toasted coconut flakes or in a sugar cone. One Year Ago: Blueberry Basil Galette Two Years Ago: Homemade Almond Milk & Blueberry Plum Pie Three Years Ago: Cherry Hand Pies & Olive Oil Pound Cake Four Years Ago: Plum Almond Galette, Paris Holiday, & Provence & the French Riviera Five Years Ago: Nutella Espresso Rolls, Brownie Cookies, & Cookie Dough Cake Six Years Ago: Banana PB Protein Smoothie, Chocolate Cherry Cake, Coconut Scones, & Strawberry Coconut Ice Cream Seven Years Ago: Cherry Almond Muffins, Plum Clafouti, S'mores Pie, Grilled Apricots, & Malted Chocolate Cupcakes Eight Years Ago: Chocolate Prune Cake, Espresso Chocolate Chip Shortbread, & Whole Wheat Wild Blueberry Muffins Pineapple Coconut Sorbet Yields 1 quart 14 ounce can (414 mL) full-fat coconut milk 2 cups (475 mL) Dole 100% Pineapple Juice 1/2 cup (100 grams) granulated sugar 1 teaspoon vanilla extract In a large mixing bowl, whisk together the coconut milk, pineapple juice, granulated sugar, and vanilla extract. When uniform and sugar has dissolved, place in the refrigerator and chill 3-4 hours, or until cold. Freeze mixture in ice cream maker, following the manufacturer's instructions. Transfer sorbet to an airtight container and freeze for 2-3 hours before serving. The sorbet will keep well for several weeks in the freezer. Serve with a sprinkling of toasted coconut flakes. This post is sponsored through a partnership with Dole Sunshine. As always, all thoughts and opinions are my own. I am incredibly excited to be working with Dole Sunshine because of the excellent quality of their fruit-based products. Thank you for supporting Pastry Affair & my wonderful sponsors!
I am thrilled to announce that my longtime boyfriend, Chris, and I are finally getting married! After eight years together, this milestone may appear to be a bit overdue, but I'm excited all the same. We have survived two years long distance, two separate career changes (both my own), five moves in three cities and two states, a masters and a doctorate degree, my first years as a high school teacher (when I rarely emerged from my work), buying our first home together, and all of the small and big moments in-between. There are two types of marriages: cornerstone and capstone. A cornerstone marriage is one in which the marriage is the starting point, and together a life is created from that point on. A capstone marriage is one in which the marriage is the "capstone," or icing on top, to celebrate a life that has already been built together. Our engagement story differs from most—less romance, more practicality. We have both felt married for so long already that the actual ceremony feels more like a formality. I suppose you could say we fall firmly into the "capstone" marriage model. Sitting on the couch after dinner on a weeknight, the topic of marriage arose. We should probably get married, shouldn't we? Yeah, I think we should. But when? From there, a wedding date was set for two months later, and the rest of the planning very quickly fell into place. We are having a private outdoor ceremony in our favorite arboretum with family, followed by a nice dinner at a local restaurant. I'm still not sure how we were able to find a ceremony and reception venue, photographer, officiant, and wedding dress within a week for one of the busiest wedding weekends of the year, but I am grateful. A week later we will celebrate in my hometown with friends and extended family. With everything falling neatly into place, it feels like it was meant to be. With nearly three weeks left until the big day, there are still dozens of small details to sort out. Instead of letting myself get overwhelmed with the planning, I'm trying to tackle one detail at a time. For the reception, I'm ambitiously planning to bake my own cupcakes to share. While I baked hundreds of cupcakes for my sister's wedding reception a couple years ago—vanilla bean, chocolate, coconut, and dulce de leche—it's a different feat to do it for my own. However, with my own dairy intolerance to manage, I find the dairy-free options from local bakeries lacking both in flavor and texture. So, into the kitchen I must go. These chocolate espresso cupcakes are a flavor I wanted to give a spin before the big day. Chris and I adore the flavors of chocolate and coffee, so it feels natural to bring them together in this cake. The cupcakes are infused with chocolate by adding espresso powder and strong coffee to the batter. The frosting is made by mixing strong coffee into semisweet chocolate. The cupcakes are not overly sweet, instead focusing on the deep chocolate and coffee flavors. I topped the finished cupcakes with toffee pieces, but any type of sprinkles will work here (or feel free to keep them plain). Enjoy alongside a cup of coffee or tall glass of milk! One Year Ago: Grandma's Chocolate Cupcakes Two Years Ago: Blueberry Crumble Bread & Chocolate Chunk Coconut Oil Cookies (my favorite!) Three Years Ago: S'mores Tarts, Raspberry Rhubarb Sorbet, & Banana Peanut Butter Green Smoothie Four Years Ago: Mixed Berry Quinoa Crumble, Cookies & Cream Ice Cream, & Lavender Vanilla Bean Cake Five Years Ago: Rhubarb Ginger Bars, Berry Cheesecake Tarts, Frozen Strawberry Bars, & Coconut Sorbet Six Years Ago: Cherry Almond Granola, Vegan Chocolate Chunk Cookies, Cherry Cream Cheese Muffins, Blueberry Breakfast Quinoa, & Vegan Brownies Seven Years Ago: Bizcochitos, Blueberry Hand Pies, Harry Potter Treats, Cauldron Cakes, Butterbeer, & Butterbeer Cupcakes Eight Years Ago: Chocolate Chip Oatmeal Raisin Cookies, Mocha Frappuccino, & Roasted Cherry Coconut Ice Cream Chocolate Espresso Cupcakes Yield 1 dozen 1 1/2 cups (190 grams) all-purpose flour 3/4 cup (150 grams) granulated sugar 1/3 cup (60 grams) cocoa powder 2 teaspoons espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1/3 cup (78 mL) vegetable oil 1 cup (240 mL) strong coffee, divided 1/2 cup (120 mL) milk of choice 6 ounces (170 grams) semi-sweet chocolate, chopped finely Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups. In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, oil, 1/2 cup strong coffee, and milk. Using a spatula, mix the batter until smooth. Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature. To make the chocolate espresso frosting, place chopped chocolate into a mixing bowl. Warm the remaining 1/2 cup strong coffee to boiling and pour over the chocolate. Allow it to set for 5 minutes then stir until smooth. Allow frosting to rest in the refrigerator, stirring occasionally, until it cools and thickens into a spreadable consistency (anywhere from 30 to 60 minutes). Place frosting in a pastry bag (or plastic bag with the corner cut out) and pipe frosting onto the cooled cupcakes or spread frosting with an offset spatula.
Summer is moving quickly. It feels like only a moment has passed since school ended and summer vacation began. I've been working on a project of sorts, which has made free time feel scarce. While I'm going to keep it under wraps a little while longer, I'm excited to share the details with you soon! In the quiet, everyday moments, I remember to enjoy these summer days. I savor time on the deck watching the vegetable and herb garden grow (perhaps too much , as they have quickly escaped the confines of their planters). I remind myself to turn off the background noise in my life (television and cell phone) to bring my thoughts back down to earth. And, of course, I bake. I made this pie a couple of weeks ago, and am finally getting a chance to share it with you. With strawberries and rhubarb in full season, and a holiday around the corner, the timing still feels right. This pie takes full advantage of late spring and early summer's offerings. I prefer a pie with a bit more bite, so the recipe below results in a pie with a tarter flavor. However, if your tooth is a bit sweeter, add another 1/4 cup of sugar to bring the sweetness to your liking. With a scoop of vanilla ice cream on top, this pie will be sure to please. This Strawberry Rhubarb Pie celebrates the seasonal produce of June. Two pints of strawberries and a handful of rhubarb stalks come together in this brightly flavored pastry. With cornstarch to thicken, the pie and its juices set up nicely. Serve with a large spoonful of whipped cream or scoop of ice cream to share. One Year Ago: Chocolate Peanut Butter Pie Two Years Ago: Dulce de Leche Cake Three Years Ago: Strawberry Layer Cake & Blueberry Oat Crumble Muffins Four Years Ago: Mango Margarita, Chocolate Cacao Nib Banana Bread, & Chocolate Espresso Custard Five Years Ago: Vanilla Chia Pudding, Rhubarb Vanilla Pound Cake, Boozy Margarita Lime Cake, & Double Chocolate Muffins Six Years Ago: Toffee Chocolate Chip Cookies, Coconut Nutmeg Pudding, Lavender Lemonade, & Vegan Chocolate Cupcakes Seven Years Ago: Whole Wheat Chocolate Chip Cookies, Garlic Parmesan Pull-Apart Bread, & Chocolate Almond Oat Bars Eight Years Ago: Chocolate Coconut Granola, Bittersweet Chocolate Sherbet, & Tapioca Pudding Strawberry Rhubarb Pie Yields one 9-inch pie 1 double crust pie dough recipe 2 pints (24 ounces or 680 grams) strawberries, hulled and sliced 10 ounces (280 grams) fresh rhubarb, sliced into 1/4 inch pieces 1/2 cup (100 grams) granulated sugar 1/4 cup (50 grams) brown sugar, packed 1 teaspoon vanilla extract 4 tablespoons cornstarch Egg wash (1 large egg + 1 tablespoon water, whisked), for brushing Raw or demerara sugar, for sprinkling Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl, gently stir together the sliced strawberries, rhubarb, sugars, vanilla, and cornstarch until evenly coated. Set aside. Form the pie dough into a disk and divide it into a 60/40 ratio (if using a store-bought crust, do not worry about this step). On a lightly floured surface, roll out the larger section of dough into a 14-inch round circle. Carefully transfer it to a 9-inch pie pan and trim the excess pie dough to create a 1-inch overhang. Fill the pie crust with the strawberry-rhubarb mixture. On a lightly floured surface, roll out the smaller section of pie dough. Using a pizza cutter and a ruler, cut out wide strips of dough. Layer the strips over the top of the pie in a decorative fashion and trim so they are even with the edge of the pie pan. Using your fingers, pinch the bottom and top layers together in a pattern of your choice. Using a pastry brush, brush the top of the pie crust with egg wash and sprinkle raw sugar over the pie. Bake the pie for 15 minutes at 425 degrees F (220 degrees C). Then, lower the oven temperature to 375 degrees F (190 degrees C). If necessary, cover the edges of the pie crust with aluminum foil to prevent further browning. Bake an additional 50-65 minutes, or until the lattice and crust are evenly browned. For perfect slices, cool for at least 3-5 hours (or overnight). Serve with whipped cream or ice cream, if desired.
This post is sponsored through a partnership with The J.M. Smucker Company © 2017. DD IP Holder LLC. All thoughts and opinions are my own. With warmer days approaching (and the end of the school year), my mind drifts towards the slower days of summer. I've stuffed the sweaters into the back of the closet, bringing the t-shirts front and center. A defining line between the cold and warm months, however, is my switch from hot coffee to cold brew. As a teacher, I drink my fair share of coffee. My favorite moments to enjoy a cup is relaxing after a long day at work, with my feet up on the couch, or on a slow-moving weekend morning. Lately, I've been drinking Dunkin' Donuts Cold Brew. It's easy to prepare and has a smooth finish, with no acidity or bitter taste. On Sunday nights, I prep the cold brew by placing two coffee pouches into a two-quart pitcher with four cups of water and leave it to steep in the refrigerator overnight. The next morning, I remove the pouches, add a few cups of water to dilute it to my taste, and it is ready to enjoy. Best of all, the pitcher lasts the rest of the week so the work is complete in two simple steps. One of my favorite cold brew tricks is to freeze some of the cold brew into ice cubes after it has finished brewing. Then, when it's time to enjoy the coffee, I add a few cold brew cubes. The drink stays cold longer, and the coffee cubes prevent the drink from becoming watered down as the ice melts. I prefer my cold brew with creamer to add a hint of flavor and sweetness. After finding disappointment with dairy-free brands, I set out to create my own. As I often do for a dairy-free alternative, I reached for the can of full-fat coconut milk. While homemade coconut milk creamer works well in hot beverages, the fat separates to the top when it hits a cold beverage, rendering it undrinkable. Almonds, however, do the job and do it well. This homemade almond milk creamer holds together well in a cold drink and lends itself to customization. To give the creamer its creaminess, I follow a similar approach as I do with my recipe for homemade almond milk. The difference is that I add less water when blending so the almond milk is concentrated. With pure vanilla extract for flavor and maple syrup to sweeten to taste, this homemade almond milk creamer is complete. I adore this creamer because it mimics the coffee house experience with simple, wholesome ingredients. The coffee creamer may appear to separate if it is left to rest, but a quick swirl of the glass will bring it back to a uniform appearance. Use as much or as little as you like in your next glass of cold brew. This cold brew with homemade vanilla almond milk creamer works as a great afternoon pick-me-up. Brewed with Dunkin' Donuts Cold Brew Coffee Packs, the coffee has a smooth, rich finish. I prefer to enjoy it with homemade creamer flavored with vanilla and sweetened with maple syrup, but you can customize the drink to your taste. Enjoy! One Year Ago: Strawberry Scones Two Years Ago: Chocolate Hazelnut Rolls Three Years Ago: Blueberry Oat Bars (GF) & Peanut Butter Chocolate Chunk Cookies (GF) Four Years Ago: Chocolate Blackberry Cupcakes Five Years Ago: Sunflower Seed Bread, Blackberry Fool, Lime Curd Tart, & Honey Chocolate Chunk Cookies Six Years Ago: Tiramisu Cake, Peanut Butter Cornmeal Cookies, Honey Wheat Cake, & Chocolate Almond Ice Cream Seven Years Ago: Chocolate-Filled Buns, Malted Chocolate Chip Cookies, & Parmesan Poppy Seed Crackers Cold Brew with Vanilla Almond Milk Creamer Yields 6 servings 1 pouch Dunkin’ Donuts Cold Brew Coffee Packs 1 cup (120 grams) raw almonds 3 1/2 cups (830 mL) filtered water, divided 3-5 tablespoons maple syrup, to taste 2 teaspoons pure vanilla extract The cold brew and almond milk creamer need to be started the evening before serving. To prepare the cold brew coffee, follow the directions according to the package. To prepare the almond milk creamer, place almonds in a container and cover with 2 cups filtered water. Seal container and allow to soak overnight, for at least 8 hours or up to 2 days. Strain almonds and rinse with fresh water. (The almonds release phytic acid while soaking, which prevents the body from absorbing nutrients; rinsing the almonds removes this acid.) Place almonds and 1 1/2 cups filtered water in a blender. Blend on high for 2-3 minutes. Using a nut bag, layered cheesecloth, or fine mesh strainer, strain the almond milk to remove the pulp. If using the fine mesh strainer, run the milk through several times to eliminate pulp. The leftover pulp can be used in smoothies, muffins, or bread, or it can be dehydrated and used in the same manner as almond flour. Add maple syrup and vanilla extract to the almond milk. Keep the almond milk creamer refrigerated. It should stay fresh for 5 to 7 days. The creamer may undergo separation in the refrigerator. Give the creamer a good shake and it will come back together quickly. To prepare the cold brew coffee drink, place prepared cold brew in a glass with ice and add almond milk creamer to taste. For best results, freeze some of the cold brew into ice cubes in advance. This method keeps the cold brew chilled and prevents it from getting watered down as the ice melts. ©The J.M. Smucker Company © 2017. DD IP Holder LLC.
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