balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

oh it’s been a week.
things that happened:

how the temps were simultaneously
warm but the winds cool,
or, how i had the chance to eat poorly,
but instead ate salad and guacamole and rice cakes.
how i joined the Y and bought myself
a black 1 piece bathing suit so that i could
do water aerobics.
how i did F O U R photo shoots
for these breakfast bars,
in 2 different spots around the abode.
it’s a wonder there were any
left to photograph.

balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

*note: these are a little on the cloying side, i would cut back the sugar by half, though the hit of balsamic does cut through, lending a rounder taste to it overall.

1 cup softened butter, i use green valley organics
1 cup brown sugar
2 cups quick cooking oats
1 1/2 cups plus 2Tbl spelt flour, divided
2 cups dried berries (my local mom’s has blueberries, cranberries & cherries. take your pick)
1/2 cup chopped candied ginger
6 oz container of plain yogurt, i use green valley organics
1 egg, lightly beaten
1/4 cup balsamic vinegar, i use Hare Hollow’s Blackberry Ginger

preheat oven 350F.

in large mixing bowl, cream butter and brown sugar.

to the creamed mixture, add the oats and 1 1/2 cup of spelt flour, until just blended.

set aside about 1 1/2 cups for topping.

with the rest, pressing into greased 12×9 pan.

bake for 10 minutes.

meanwhile, in a bowl, combine the dried berries and candied ginger, and mix it with the yogurt, egg, and balsamic vinegar. add in the remaining 2 TBL spelt flour to soak up some of the moisture.

spread wet mixture of partially baked crust.

dot the top with remaining crumb mixture.

bake 20-25 minutes.

cool on rack., cut into squares.

fridge leftovers.

BAM!

balsamic berry + ginger cereal bars

this post was sponsored by Hare Hollow. all opinions are my own.

mint chocolate chip cookies – NY Times style

Homemade Mint Chocolate Chips

similar to banana bread,
we all have our go-to favorite recipe,
(this is mine, in case you were wondering)
chocolate chip cookies have different iterations,
most of which i’m willing to try,
(tahini based, with soy sauce, with ginger & molasses, & gluten free.)
but i always fall back to the famous NY Times one.
dw requested it this year for his birthday,
and because i always add mint to his bday treats,
i made the chocolate chips minty.

his birthday is early in the month,
but i am incapable of not celebrating him everyday.
happy birthday sweet dw,
i am your Ride or Die,
forevermore.

Mint-Chocolate Chip Cookies

mint chocolate chip cookies – NY Times style
adapted from the NY Times

refer to the link for the method of the cookies themselves, i didn’t alter that part. my changes are that i used bread flour & spelt flour, as well green valley’s lactose free butter.

for the minty chocolate chips:

1 1/4 lb chocolate, if in bar form rough chop, or use chips
1 very generous TBL mint extract

using the double boiler method, melt the chocolate over boiling water. stir continuously, you’re aiming for a glossy sheen. add in the tablespoon of mint extract, i may have added a little over. mix to incorporate thoroughly.

remove from heat.

at this point, you can either spread the chocolate out on a piece of parchment paper and allow to cool. when completely cooled, break into small pieces.

or you can be fancy and make chips. allow the mixture to cool a little before handling. carefully pour into piping bag. i let it cool in order to be able to handle the piping without burning my hand. when ready, snip the end of the bag and carefully dollop a small chip amount on parchment paper, continuing until you’ve used up all the chocolate or you get annoyed and make the bar form.

allow to cool through before handling.

use as you would any other chips.

BAM!

Mint-Chocolate Chip Cookies

previous dw chocolate + mint confections:
minty milano cookies – 2016
peppermint kisses – 2015 (not officially blogged  but use this recipe for reference)
coconut peppermint patties – 2014
homemade thin mints – 2013
mint chocolate cake – 2012

brownie cookies

Brownie Cookie

Brownie Cookie

Brownie Cookie

happy thanksgiving week, friends.
i am grateful for you all.

we’re unplugging for about 2 weeks –
traveling
eating
family-ing
movie-ing

speaking of which,
we saw loving recently.
not so long ago,
dw + i would not have been able to marry.
i am thankful for this couple.

this bears repeating,
i am thankful for you all.
be safe.

brownie cookies
adapted from mel’s kitchen who adapted it from urban bakes

note: i made these full on dairy doom since they are being shipped out to a sweet family who don’t have dietary restrictions. when i make these again, i will either use softened coconut oil or with lactose-free butter.
note*: i ended up with 39 cookies

brownie cookie dough:
1 stick + 2 TBL of butter, room temp
5 oz brown sugar
5 oz sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
7 1/4 oz white whole wheat flour
1.5 oz unsweetened cocoa powder
1 tsp baking soda
1/4 teaspoon salt

chocolate chip cookie dough:
1 stick + 2 TBL of butter, room temp
5 oz sugar
5 oz brown sugar
1 tsp vanilla
1 large egg
1 large egg yolk
10 3/4 oz whilte whole wheat flour
1 tsp baking soda
1/4 tsp salt
super generous handfuls of chocolate chips

for both sets of cookies, making each separately but using the same method:

in a bowl add the dry ingredients, whisk them together. set aside.

in mixing bowl, cream the butter with the granulated sugar and brown brown sugar until creamy and smooth. add in the egg and egg yolk, and vanilla; beat until well incorporated. add in the dry ingredients until just combined and no dry streaks are left (and the chips are evenly mixed).

Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside.

roll out the dough, aim for teaspoon sized balls. we weighed out the brownie dough at 1/2 oz and chocolate chip dough at just a smidge heavier.

smush two differing balls together. sometimes i rolled them together and other times i pressed them and formed a fat disk. the cookies spread so don’t go too crazy flattening them.

bake for 7 minutes.

cool completely.

BAM!

Brownie Cookie

3 years ago: mango pomegranate guacamole
2 years ago: garlic panna cott + curried root vegetable soup
1 year ago: only one thing last year, vegan carrot cake

apple almond tart

Apple Almond Tart

hello november:
it being that season,
we’re busy.
sweet dw is sick,
but well on the mend.
i am of the mind that,
yes, he does need to slow down,
be gentle with himself,
nurture his immune system now
as we begin the long haul of cooler temps,
but we have plans!
museum meet ups
potlucks
voting
comedy shows
cookie baking
travel
that’s just for this month.

Apple Almond Tart

to kick off dw’s favorite season
i made a tart.
it took me all day saturday to make,
i’d never make it on
the Great British Bake Off.
a little goes a looong way with almond extract,
and hard effort pays off.
stay well, friends.

Apple Almond Tart

apple almond tart
inspiration drawn from: insideChic, wild wild whisk, and Tom Kerridge.
serves 8

*note: i cheated and used a pie crust bag. i still cried. pie crust is something that i loathe making, AND YET I STILL MAKE THEM. if dw hadn’t been sick i would’ve had him do this entire step, he’s the pie man in this relationship.

Almond Tart Crust
64 g sliced almonds
25 g sugar
132 g sprouted spelt flour
super healthy pinch of salt
1 stick of lactose free butter, cut into cubes, very cold
1 large egg yolk (keep the egg white for the almond paste)
2 TBL ice-cold vodka

in food processor, pulse almonds with sugar until the nuts are fine. add in the flour & salt and pulse quickly to combine. throw in the cold butter and pulse until the butter is the size of small peas. in a separate bowl, whisk the egg yolk + vodka, and then add to the processor to pulse just until the entire thing comes together. transfer mixture onto a plastic wrap, gently mush together and shape into a disc. wrap in the plastic wrap and fridge for about an hour.

lightly flour pie crust bag. unwrap dough and place into the pie bag. roll out until it reaches the edge. if you need to cus the crust got all soft on you, put the crust still in the pie bag into the fridge to firm up. try not to cry, carefully transfer the dough onto 11″ fluted tart pan with removable bottom. gently press dough into the bottom and up the sides. trim any excess dough. prick bottom of tart shell with fork. fridge for 30 minutes.

preheat the oven to 375F.

top the pan with parchment paper and fill with dry beans or pie weights. bake for 13 minutes. remove from oven, carefully lift parchment paper with dried beans out and continue baking for another 7 minutes. remove pie from oven and allow to cool completely before filling etc.

lower heat to 335F.

Almond Paste/Frangipane
1 cup almond meal/flour
1/2 cup powder sugar
1 egg white
1/2 tsp almond extract
healthy pinch of salt

in bowl add all the ingredients and mix until combined. cover and fridge until ready to use.

Apple Topping
enough apples, cored & sliced thin via mandolin, to cover tart
powdered sugar sifted over top
coco whip, optional, to serve

while the crust is cooling from the blind bake and the almond paste is hanging out in the fridge, carefully core apples and slice. if you do this step earlier, keep the slices in some lemon water to prevent discoloration, but be sure to dab dry before put on tart.

when ready, carefully spread the almond paste onto pre-baked crust. it doesn’t have to be perfect, just spread as evenly as you can to cover the bottom of the tart.

layer the slices however you want to onto the tart.

bake for 45 – 50 minutes.

remove from oven and allow to cool.

serve topped with coco whip.

BAM!

Apple Almond Tart

3 years ago: calamansi olive oil bread
2 years ago: apparently i was reading
1 year ago: i only did one thing last year, a most worthwhile thing, vegan carrot wedding cake

Apple Cider Magic Cake

Apple Cider Magic Cake

we’re enjoying an indian summer right now,
temps were around 70
when we went apple picking over the weekend.
the increase in temps didn’t prevent us
from turning on the oven though.
it shouldn’t turn you off either.
it’s too lovely to be inside,
but if you must,
open your windows wide
and make this magical cake.

here’s to hoping it’s been a
glorious october for you too.

Apple Cider Magic Cake

Apple Cider Magic Cake
adapted from tasting table
makes 1 8″ cake, about 8 servings

For the Apple Cider Reduction:
6 cups apple cider – simmered in saucepan and reduced to 3/4 cup

For the Magic Cake Batter:
4 large eggs, yolks and whites separated
1 cup confectioners’ sugar
1 tsp kosher salt
1/2 cup apple cider reduction
1 tsp vanilla extract
1 stick vegan butter, melted but cool (i use earth balance)
1 cup spelt flour
2 tsp cinnamon, divided
1 3/4 cups lactose free half/half, or any kind of milk, vegan or not

Topping:
cocowhip

pre-heat oven 325F

prepare 8″ pan, greased and with parchment collar

using stand mixer with a whisk attachment, whip the egg whites till stiff and glossy, basically until you’re able to upturn the bowl over your head and you’re not covered in it. set aside.

either transfer the whipped egg whites to another bowl, or if you’re fancy, and have another stand mixing bowl, mix the egg yolks + sugar until pale yellow. slowly stream in the vegan butter until fully incorporated, then pour in 1/2 cup of apple cider reduction. add in the flour, 1/2 cup at a time, to the mix until no white streaks are seen. add in 1 tsp cinnamon. stream in the milk until thoroughly mixed. it will be quite liquid-y.

gently fold in the egg whites, in 3 parts. it will be a lumpy batter.

pour into prepared pan. sprinkle on top the remaining cinnamon.

bake for 45-50 minutes, the middle shouldn’t jiggle when shaken.

allow to cool completely.

invert the cake onto plate, and then invert again on serving plate. top with cocowhip and drizzle with remaining reduced apple cider. serve at room temp.

will keep in fridge, covered for a few days, if it lasts that long…

BAM!

Apple Cider Magic Cake

3 years ago: snickerdoodles
2 years ago: banh xeo
1 year ago: i didn’t do diddly